LEARNING PLAN

Name of the Program Bachelor of Technical and Vocational Teacher Education

Course Code FSM 221

Course Title Quantity Cookery

Pre- Requisite None

Credit Units 4

Semester Offered 2nd Semester

No. of Hours 6 hrs.

Course Description Quantity Cookery deals with the preparation of food from family size to large quantity and the principle involved in institutional menu planning.
Discussion on recipes, starting with its construction, conversion, standardization, and portion control as well as the aspects of sanitation and work
simplification is also included.

Total No. of Students 53

Breakdown of Students as per type of learners Amid COVID 19

Category 1 ( Without No. of Students Category 2 (with limited No. of Students Category 3 ( with full No. of Students
Connectivity) 0 Connectivity ) connectivity)
18 35
Course Content and Plan

Course Outcomes Learning Outcomes Teaching and Learning Types of Flexible Types of Alternative Assessment Tasks
Activities Learning Mode to be Learning Mode to be
Used Used
Knowledge Module Distribution via
Introduction to Quantity and Institutional google classroom Online and blended Module Pre-test
1. Acquire knowledge in Food Production
the principles, methods Pretest LMS Post test
 and techniques in  Define quantity/ institutional food
quantity food production. Discussion of the lesson Google Classroom Question and answer
production.  Present different trends in food via google Meet
2. Enlarge or reduce production Google Meet Learning Activities
recipes using factor and  Illustrate and discuss the different Post Test Output
percentage method elements of a food service system and Facebook
3. Cost a standardized how each elements function. Perform Learning
recipe.  Differentiate types of food service Activities in the module Messenger Room
4. Determine selling price system. and submit their outputs
 Identify the food service system being via google classroom, e- E-mail
Skills used by actual establishment in the mail or messenger
market.
1. Develop and Summative test via
standardized recipes. google forms
2. Prepare large quantities Manpower and Production Planning Module Distribution via
of food following the  Determine the quantitative manpower google classroom Online and blended Module Pre-test
prerequisite of need of different production situations.
producing large quantity  Explain how to determine the production Pretest LMS Post test
of food. quantity.
 Fill up a production sheet Discussion of the lesson Google Classroom Question and answer
Values via google Meet
1. Understand the role of Google Meet Learning Activities
quantity food production Post Test Output
in the food service Facebook
system. Perform Learning Quiz
2. Adopt the Activities in the module Messenger Room
characteristics and and submit their outputs
qualities of an effective via google classroom, e- E-mail
food production staff. mail or messenger
3. Instill cost Understanding Yield Analysis Module Distribution via Module
consciousness in one’s  Discuss the concept of standard yield. google classroom Online and blended
self in the use of  Explain the different types of yield test  Quiz
ingredients and  Compute the standard yield and Pre-Test LMS  Exercises Output
materials in quantity standard yield percentage.
production.  Accomplish raw food and canned/bottled Discussion of the lesson Google Classroom
test cards. via google Meet
Google Meet
Post Test
Facebook
Perform Problem
Solving Exercises in the Messenger Room
module and submit their
outputs via google E-mail
 classroom, e-mail or
messenger
Recipe Development and Module Distribution via Module
Standardization google classroom Online and blended
 Explain the roles of recipe development
and standardization in quantity food Pre Test LMS  Pre Test
production.  Post Test
 Differentiate a recipe from a Discussion of the lesson Google Classroom  Recitation
standardized recipe. via google Meet  Laboratory output-
 Revise existing recipes or developed Google Meet new developed recipe
new recipe ideas Post Test
 Standardize recipes. Facebook
Perform Laboratory
Exercises in the module Messenger Room
and submit their outputs
via google classroom, e- E-mail
mail or messenger
Recipe Quantification Module
 Discuss recipe quantification and its role Module Distribution via Online and blended
in quantity food production. google classroom  Pre Test
 Identify the pre-requisite to recipe LMS  Post Test
quantification. Pre Test  Recitation
 Enlarge standardized recipes using Google Classroom  Laboratory output-
factor and percentage method. Discussion of the lesson quantified recipe
via google Meet Google Meet

Post Test Facebook

Perform Laboratory Messenger Room

Exercises in the module
and submit their outputs E-mail
via google classroom, e-
mail or messenger

Recipe Costing and Analysis Module  Group performance

 Define recipe costing. Module Distribution via Online and blended  Answered on
 Explain why do we need to cost recipes? google classroom exercises
 Identify the pre-requisite to recipe LMS  Laboratory output
costing Pre Test  Quiz
 Compute the cost of a recipe following Google Classroom
the recipe costing process Discussion of the lesson
 Analyze the concept of selling price via google Meet Google Meet
 Identify the basis for selling price
  Compute the selling price of a food Post Test Facebook
product using food cost percentage and
mark-up method. Perform Laboratory Messenger Room
 Perform the necessary skills needed in Exercises in the module
producing large quantity of foods from and submit their outputs E-mail
recipe quantification, costing, portion (videos) via google
control and selling price determination classroom, e-mail or
messenger

Prepared by:

MENA ANONUEVO-CAOLI
Assistant Professor III

Validated by:

MARIO A. DE CASTRO JR. MAT-FPT

Program Chairperson, BTVTED

Approved:

ROMEO C. CASTILLO, Ph.D.

DEAN, College of Teacher Education
Name of the Program Bachelor of Technical and Vocational Teacher Education

Course Code FSM 222

Course Title International Cuisine

Pre- Requisite None

Credit Units 5

Semester Offered 2nd Semester

No. of Hours 9 hrs.

Course Description This course deals with various cuisines around the world with emphasis on Asian, Mediterranean, American and European.

Total No. of Students 53

Breakdown of Students as per type of learners Amid COVID 19

Category 1 ( Without No. of Students Category 2 (with limited No. of Students Category 3 ( with full No. of Students
Connectivity) 0 Connectivity ) connectivity)
18 35
Course Content and Plan

Course Outcomes Learning Outcomes Teaching and Learning Types of Flexible Types of Alternative Assessment Tasks
Activities Learning Mode to be Learning Mode to be
Used Used
Knowledge Module Distribution via
1. Identify the factors affecting Background information and current google classroom Online and blended Module Pre-test
food ways and culinary foodways of selected countries
practices of selected countries. Pretest LMS Post test
2. Recognized the origins and  Identify the factors affecting food ways
influences of various and culinary practices of selected Discussion of the lesson Google Classroom Question and answer
international cuisines countries. via google Meet
Post Test Google Meet
 (European, Asian, American EUROPEAN CUISINE Module Distribution via
and other Western cuisines).  Recognize the origins and influences google classroom Online and blended Module  Pre-test
3. Familiarized with the of European cuisines.  Post Test
ingredients, cooking methods  Discuss the characteristics of Pretest LMS  Quiz
and characteristics of various European cuisines.  Videos of Laboratory
international cuisines.  Execute all the cooking methods Discussion of the lesson Google Classroom Activities
involved in European cuisines. via google Meet
Skills  Prepare European dishes such as Google Meet
Italian, Spanish and French cuisine. Post Test
1. Prepared different dishes of  Practice food safety and sanitation Facebook
Europe, Asia, America and principles in food preparation and Perform Laboratory
other Western cuisines. service. Activities in the module Messenger Room
and submit their outputs
Values via google classroom, e- E-mail
1. Practiced food safety and mail or messenger
sanitation in food preparation ASIAN CUISINE Module Distribution via Module
and service. google classroom Online and blended  Pre-test
2. Appreciated the uniqueness of  Recognize the origins and influences  Post Test
each cuisine while enjoying its of Asian cuisines. Pre-Test LMS  Quiz
taste.  Discuss the characteristics of Asian  Videos of Laboratory
cuisines. Discussion of the lesson Google Classroom Activities
 Execute all the cooking methods via google Meet
involved in Asian cuisine. Google Meet
 Prepare Chinese, Japanese, Post Test
Philippine, Korean, Indian, and Thai Facebook
dishes. Perform Laboratory
 Practice food safety and sanitation Activities in the module Messenger Room
principles in food preparation and and submit their outputs
service. via google classroom, e- E-mail
mail or messenger

American and other Western Cuisine Module Distribution via Module

google classroom Online and blended  Pre-test
 Discuss the origins and influences of  Post Test
American cuisines. Pre Test LMS  Quiz
 Cite the characteristics of American  Videos of Laboratory
cuisines. Discussion of the lesson Google Classroom Activities
 Execute all the cooking methods via google Meet
involved in American and other Google Meet
Western cuisine. Post Test
 Prepare American, Caribbean, Latin, Facebook
and Mexican dishes. Perform Laboratory
Exercises in the module Messenger Room
  Practice food safety and sanitation and submit their outputs
principles in food preparation and via google classroom, e- E-mail
service. mail or messenger

Prepared by:

MENA ANONUEVO-CAOLI
Assistant Professor III

Validated by:

MARIO A. DE CASTRO JR. MAT-FPT

Program Chairperson, BTVTED

Approved:

ROMEO C. CASTILLO, Ph.D.

DEAN, College of Teacher Education