Achievers International College of Culinary Arts and Technology, Inc.

Zamboanga City
Tourism and Hospitality Management PQF Level 5 (Diploma Program)
3 – year Diploma in Hospitality Management Leading to Bachelor of Science in Hospitality Management

SYLLABUS IN CULINARY FUNDAMENTALS

COURSE NAME HM 3 – CULINARY FUNDAMENTALS

COURSE CREDITS 5

COURSE DESCRIPTION The student will learn theoretical knowledge and demonstrate practical skills in basic
culinary tasks and basic food preparation and presentation in a commercial
establishment. Topics will include the following: application of basic techniques of
commercial cookery; application of standard safety procedures for handling foodstuffs;
clean and maintain kitchen equipment and utensils; organize and prepare food products
and meals; prepare and store food in a safe and hygienic manner; receive and securely
store incoming goods; establish and maintain quality control in food production;
identify, prepare, portion various meats; prepare appetizers and salads; prepare soups,
stocks, and sauces; prepare vegetables, eggs, and farinaceous dishes; and present and
display food products.

CONTACT HOURS 5 Hrs. Lecture,12 hrs Laboratory /week

PREREQUISITES None

COURSE OUTCOMES This course intends to:

 A. Apply the standard procedures on food safety, hygiene, and sanitation;
B. Assess the acquired knowledge on the fundamental concepts and classifications of
food groups, and the different usage of tools and equipment;
C. Demonstrate the different techniques on commercial cookery;
D. Plan and create simple and complex recipes or dishes; and
E. Exhibit the knowledge and skills gained through food presentation activities.

REQUIRED Essentials of Professional Cooking

TEXTBOOKS/REFERENCES Revised Edition 2nd 2016
By: Gisslen, W.

ASSESSMENT METHODS Basic requirements of Culinary Fundamentals that includes:

1. Discussion
2. Demonstration
3. Video viewing
LEARNING PLAN/DETAILED COURSE OUTLINE:

A. PRELIM

WK HRS LEARNING OUTCOME TOPIC STRATETIGES/ ASSESSMENT OF

LEARNING
ACTIVITIES OUTCOMES

LO1: Summarize the history of Kitchen Organization Discussions Regular

modern foodservice in a tabular  History of Modern Researching lectures and
form Food Service discussions
 The Organization of Oral Recitation
1 3 Modern Kitchens Quiz

LO2: Provide examples of safe Safety and Sanitation Discussion Quizzes

food handling techniques  Hazard and Researching Oral Recitation
Contamination
 Personal Hygiene
 Food Handling and
Preparation
1 3

LO3: Create simple menus and Menus and Recipes Discussion Quizzes
apply ingredient conversions  Menu Forms and Researching Oral Recitation
1 3 Functions Major
 Building the Menu Examination
LO4: Evaluate acquired Food Nutrition Reporting Quizzes
knowledge on different  Nutrients Mapping of key Laboratory
 nutrients groups through a class The Balanced Diet ideas Exercise:
activity Actual Vegetarian and
2 6 Demonstration Special Dietary
Meals

B. MIDTERM

LO5: Explain guidelines in Mise en Place Reporting Quizzes

blanching, marinating, and  Preliminary Mapping of key Oral
breading Cooking and ideas Questioning
Flavoring
 Handling
2 6 Convenience
Food Items
LO6: Identify ingredients and Stocks and Sauces Reporting Quizzes
procedures in stocks – making  Stock Making Individual Oral
 Reductions and mapping of ideas Questioning
Glaze or concept Laboratory
2 6
 Sauces and Group activity Exercise :
Thickening Agents (actual Creating
demonstration) Sauces

LO7: Classify soups and produce Soups and Appetizers Discussions Quizzes
different kinds of soups and  Classifications of Corners Oral
appetizers Soups Group activity Questioning
 Service of Soups (actual Laboratory
2 6
 Appetizers demonstration) Exercise:
Creating Soups
and Appetizers
 LO8: Classify legumes and grains Legumes, Grains and Discussions Quizzes
and identify market forms of Starches Corners Oral
grains  Varieties of Group activity Questioning
Legumes (actual Laboratory
2 6
 Types of Grains demonstration) Exercise:
 Pasta Legumes,
Grains and
Starch Cookery
Major
Laboratory
Examination
C. SEMI-FINALS

LO9: Identify and group fruits Fruits and Vegetables Reporting Quizzes
and vegetables. Assess proper  Fruitful Highlights Group activity Homework
storage, handling and quality  Notes About Laboratory
Veggies Exercise: Fruit
2 6 control of fruits and vegetables
and Vegetable
using a checklist
Garnishing,
and
Preservation
Methods
LO10: Explain meat Meat and Poultry Discussion Quizzes
composition and structure and  Understanding Mix and Match Group Activity
2 6 Meat Laboratory
analyze factors affecting the
 Knowledge on Exercise:
quality of meat
Poultry and Eggs Meat and
 Poultry
Fabrication
and Cookery
LO11: Explain finfish and Finfish and Shellfish Discussion Quizzes
shellfish compositions and  Classifications of Mix and Match Group Activity
2 6 Fish Laboratory
structure
 Finfish Exercise: Fish
 Shellfish Fabrication
and Cookery
D. FINALS

LO12: Differentiate dressings Salads, Sandwiches and Reporting Quizzes

Hors d’oeurvres Group activity Oral
 On Salads and Questioning
Dressings Laboratory
2 6
 Sandwiches Exercise:
 Apart from the Making
Main Meal Salads,
Sandwiches
and Hors
d’oeurvres
LO13: Showcase cooking and Skills Test Planning Laboratory
presentation skills individually  Skills Test Hands – on Exercise: Skills
2 6 Orientation Exercise Test and Event
and in groups
 Food Showcase Preparation
Overview
 CRITERIA PRELIM MIDTERM SEMI-FINAL FINAL
ATTENDANCE 10% 10% 10% 10%
QIUZ/ORAL PARTICIPATION 20% 20% 20% 20%
LABORATORY/MAJOR OUTPUTS 40% 40% 40% 40%
MAJOR EXAMINATION 30% 30% 30% 30%
TOTAL 100% 100% 100% 100%

Prepared by: Approved by: Noted by:

PRINCESS NELLAINE S. YTING

Faculty Member Chairperson School President