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Course Outline Meal Management

The HE 55 Meal Management course focuses on meal planning, preparation, service, and evaluation, emphasizing nutrition, budgeting, and sustainable practices. It aims to equip students with skills to manage meals for various settings, catering to dietary needs and socio-economic factors. The course includes practical experience and covers topics such as food budgeting, cooking techniques, and meal evaluation.

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Laurence Mejias
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2 views

Course Outline Meal Management

The HE 55 Meal Management course focuses on meal planning, preparation, service, and evaluation, emphasizing nutrition, budgeting, and sustainable practices. It aims to equip students with skills to manage meals for various settings, catering to dietary needs and socio-economic factors. The course includes practical experience and covers topics such as food budgeting, cooking techniques, and meal evaluation.

Uploaded by

Laurence Mejias
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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HE 55 Meal Management Course Outline

Descriptive Information

A. Rationale
This course explores the principles of meal planning, preparation, service, and evaluation in
relation to nutrition, economy, time, and individual or family needs. It aims to develop students’
competencies in managing meals for various settings—from daily home meal service to special
occasions—while considering dietary requirements, available resources, and sociocultural
factors. Emphasis is given to meal appeal, budgetary control, and sustainable food practices.

B. Catalog Course Description

• Course Number: HE75

• Title: Meal Management

• Course Description:
This course equips students with knowledge and skills in effective meal management. It
covers the planning, preparation, and evaluation of meals in accordance with nutritional
standards, food budgeting, time-saving techniques, and aesthetic presentation. Students
will gain practical experience in organizing meals for individuals and groups across
various life stages, considering dietary restrictions and socio-economic contexts. The
course also includes the application of sustainable practices and food waste
minimization.

• Prerequisite: None

• Semester Offered: First Semester

• Credit: 3 Units

• Number of Hours: 150 Hours

C. Course Objectives
By the end of the course, students should be able to:
i. Identify and apply the principles of nutrition and dietary guidelines in meal planning.
ii. Develop nutritionally adequate and cost-effective meal plans for individuals and groups.
iii. Demonstrate skills in food preparation and meal service for daily and special occasions.
iv. Practice time, energy, and resource management in meal preparation.
v. Apply creative presentation and aesthetic principles in meal service.
vi. Evaluate meals based on nutritional value, cost, appearance, taste, and client satisfaction.
vii. Integrate sustainable practices such as food waste reduction and eco-friendly food choices.
D. Learning Content/Topics

I. Foundations of Meal Management


a) Concept and Importance of Meal Management
b) Roles and Responsibilities of the Meal Manager
c) Factors Affecting Meal Planning (nutrition, cost, time, preferences)

II. Nutritional Basis of Meal Planning


a) Nutritional Requirements Across the Life Span
b) Food Groups and Nutrient Contributions
c) Dietary Guidelines and Recommended Energy and Nutrient Intakes (RENI)

III. Meal Planning Process


a) Setting Objectives and Parameters
b) Menu Planning Principles
c) Types of Menus (cycle, selective, therapeutic)
d) Food Combinations and Meal Patterns
e) Meal Planning for Special Groups and Occasions

IV. Food Budgeting and Cost Control


a) Determining the Food Budget
b) Costing Recipes and Meals
c) Shopping Strategies and Smart Buying
d) Economic Substitution and Use of Leftovers

V. Time and Energy Management in Meal Preparation


a) Work Simplification Techniques
b) Kitchen Organization and Workflow
c) Use of Kitchen Tools and Equipment
d) Time-saving and Make-ahead Techniques

VI. Meal Preparation and Cooking Techniques


a) Basic and Advanced Cooking Methods
b) Application of Standardized Recipes
c) Quantity Cooking Techniques
d) Special Meal Preparations (e.g. vegetarian, low-sodium, high-protein)

VII. Meal Service and Table Etiquette


a) Principles of Meal Service
b) Types and Styles of Table Service
c) Table Setting and Table Appointments
d) Dining Etiquette and Hosting
VIII. Meal Evaluation
a) Criteria for Evaluating Meals
b) Use of Sensory Evaluation
c) Feedback Mechanisms
d) Adjusting Meals Based on Evaluation

IX. Sustainable Meal Management


a) Sustainable Food Choices
b) Food Waste Reduction and Leftover Management
c) Use of Local and Seasonal Foods
d) Eco-friendly Practices in the Kitchen

Final Requirement: Fine Dining at Davao City and Buffet Experience


Parallel Activity: Fine Dining Within Valencia City

E. References

1. Brown, A. (2014). Understanding Food: Principles and Preparation. Cengage Learning.

2. Gillespie, C. & Cousins, M. (2012). Food Preparation for the Professional. Pearson
Education.

3. Marasigan, C. (2017). Meal Management and Table Service. Vibal Publishing House, Inc.,
Manila, Philippines.

4. Mudambi, S. & Rajagopal, M.V. (2012). Fundamentals of Foods, Nutrition, and Diet
Therapy. New Age International.

5. Philippine Food and Nutrition Research Institute. (2020). Recommended Energy and
Nutrient Intake (RENI).

6. Punay, M.L.M. (2015). Food and Beverage Service Management. Books ATBP. Publishing
Corp., Mandaluyong City.

7. Viana, J. (2015). Meal Management. Mindshapers Co., Inc., Intramuros, Manila.

Prepared by:

JOSEPH JOSHUA A. PALAPAR


Instructor, HE 55 – Meal Management

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