Doc. No.

: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 1 of 12

Course Title KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION Course Code HPC 1
Three (3) Units Course Pre- None
Credit
requisites
Faculty Name Consultation Hours
Term: FIRST SEMESTER
Faculty Contact
Time:
Details
Room:
Course This course introduces the students on the fundamental and basic concepts of culinary techniques and
Description cookery to include the Brigade system, cooking techniques, heat transfer, sanitation, safety, equipment
usage and maintenance, menu knowledge and professionalism.
After completing this course, STUDENTS SHOULD BE ABLE TO:

1. Determine the different positions and function of kitchen production.

2. Identify and properly operate equipment & common culinary hand tools. 
3. Productively apply appropriate cooking skills
4. Identify various cooking techniques.
5. Comply with and practice safe work habits, identify safety hazards, employ preventative safety
Course Intended
measures.
Learning
6. Maintain positive relations with others, cooperate through teamwork and group participation.
Outcomes
7. Exhibit appropriate work habits and attitudes; demonstrate willingness to    compromise.
8. Identify behaviors for establishing successful working relationships
9. Demonstrate a positive attitude, conversation skills, & personal hygiene
10.Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
11.Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these.
12. Utilize portion control, work flow, plating and garnishing principals. 

The course will use the following teaching methodologies: short lectures, shared lectures, facilitated
Teaching discussions, videos on different techniques in napkin folding, handling complaints and table set-up,
Learning exercises, practical exam/laboratory, articles analyses, and real-organization situation course works.
Methodology Instructional methods for the lecture art of the class will consist of films, handouts, and notes from the
lecture. 
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 2 of 12

OLT’s VISION-MISSION AND GRADUATE ATTRIBUTES

Vision
Our Lady of Triumph Institute of Technology is a premiere Institution in Mindanao Region known for
nurturing the aspirations of its students and helping them to live, learn, and graduate as competent and
responsible citizens preferred by the local and international hospitality and other industry sectors.
Mission
Our Lady of Triumph Institute of Technology provides students comprehensive relevant quality programs of
hospitality and maritime education and training, research and extension services through meaningful and
purposeful developmental activities and experiences as they become fully transformed professionals and citizens
of the global community.
Graduate Attributes
Students graduating from OLT should demonstrate the following attributes:
Excellence
A commitment to excellence in all scholarly and intellectual activities.
Competence
Acquisition of adequate knowledge and skills necessary for the management of tourism and hospitality
industries here and abroad.
Social Responsibility
An awareness of the cultural, environmental and economic impacts of tourism and hospitality management.
Compassion
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 3 of 12

The ability to perform work effectively with compassion and dedication.

Self-respect
Have an understanding of ethical standards and professionalism.
Creativity
Be creative, innovative and critical thinkers with highly developed problem solving skills.
Cooperation
Have an understanding of team dynamics and the ability to work with diverse culture.
Discipline
Exhibit a positive work attitude and work ethics to the highest level of professionalism.
God-fearing
Morally upright as demonstrated in actual practice in daily live.

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT’S (BSHRM) VISION-MISSION AND GOALS

Vision
In line with the mother vision, the department of Hotel and Restaurant Management and Tourism Management
is envisioned to become a leading academic unit in the development of quality hospitality management students
who are professionally transformed equipped with the best craft to face the challenges of life, and for the
achievement of the quality living for the global competitiveness.

Mission
In the fulfillment of the vision, the department of Hotel and Restaurant Management and Tourism
Management commits to develop, nurture and produce highly responsible and skilled professionals for the
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 4 of 12

leadership position preferred by the local and international hospitality industry through dynamic and
Comprehensive programs.

Goals
The goals of the department of hotel and restaurant management and tourism management are to:

1. Provide educational programs through which students can obtain knowledge, skills and attitudes necessary to
begin or continue their career and professionally compete in a global marketplace.
2. Enhance and accelerate the development of students reading, writing, and speaking skills.
3. Provide seminars and workshops for the hospitality and tourism industry.
4. Provide programs that promote the understanding. , application and the use of current technology.
5. Provide instruction and professional assistance to the students in the department.
6. Provide students with an educational environment that encourages critical thinking and problem solving so that
active and integrated learning may occur.
7. Increase the quality and accessibility of hospitality education to the Filipino citizens.
8. Review, evaluate, and update program goals , outcomes and program curriculum continuously

BSHRM PROGRAM OBJECTIVE AND PROGRAM OUTCOMES

Program Objective

At the end of the program, the graduates should be able to:

1. Demonstrate mastery and expertise with self-confidence in expounding basic knowledge and skills to the assigned
in the workplace;
2. Integrate proper work values;
3. Create ideas, explore new trends for the development and advancement of personal and social life;
4. Perform different dishes while following the standard of food handling process;
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 5 of 12

COURSE PLAN IN KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 6 of 12

TOPICS
INTENDED LEARNING
WEE (SPECIFY KEY TOPICS TO BE TEACHING-LEARNING ACTIVITY ASSESSMENT TASK
OUTCOME
K COVERED)
1ST PRELIMINARY PERIOD
At the end of the Orientation:
lessons, the students Course description, learning The instructor will discuss the Advance Readings:
are expected to: methodologies, grading system, the new trends in food service Standards of Professionalism
rules, course outline, industry and history of modern
 Be updated on assignments, real-organization- food service. Assignment:
the new trends situation course works, The instructor will instruct the
and history of expectations, school policies. The instructor will discuss the students to research the
modern food topics presented through power Organization of Modern Kitchens.
service in food Discussion : point presentation for 30 minutes
service The Food Service Industry per topic. Quiz:
industry.  History of Modern Food The students will be given an
Service Activity(Role Playing): essay quiz after role playing.
 Identify the  The Organization of modern Students will group themselves
modern kitchen Kitchens into 5 members; each group must
1-2 organizarion and brainstorm on what are those new
 Standards of
standards of Professionalism  trends of products and services
professionalism. in hospitality industry.
At the end of the Discussion: The instructor will discuss the Assignment:
lessons, the students topics presented through power Different types of food hazards.
are expected to: Nutrition, Safety, and Science point presentation for 30
in the Food Service Industry minutes. Quiz:
 Classify  Food Hazard The students will be given a 20
nutrition,  Personal Hygiene The Instructor will show some item of quiz after the
safety and videos and different types of discussion.
 Preventing Cuts and Burns
science in the food hazard, proper personal
food service hygiene and procedures in Required Output:
industry. preventing cuts and burns. 1. Each of the students must
 Identify the compile different kinds of
different types burn and cuts. It should
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 7 of 12

of food hazard, Group Activity(4 Pic – 1 Word): have definition and

proper personal The students must identify the pictures.
3-4 hygiene and the common nutrients found in the 2. Each group must present a
procedures in given pictures. power point presentation on
preventing cuts applying personal hygiene
and burns. showing the before and
 Define the term after pictures of
“HACCP”, themselves.
“hazard” and
other terms
(biological,
chemical and
physical hazard.
2ND PRELIMINARY PERIOD
At the end of the Discussion: The instructor will discuss the Printed Homework:
lessons, the students topics presented through power Different types of food hazards.
are expected to: Tools and Equipment point presentation for 30
 Classify the minutes. Quiz:
different types  Introduction to Quality The students will be given a 20
of kitchen tools Food Equipment The Instructor will show some item of quiz after the
and equipment.  Processing equipment videos and pictures of proper discussion.
 Identify the cleaning routines, dangerous
good quality of equipment, design and layout of Required Output:
food and workplace areas. Each of the students must
processing compile different kinds of burn
equipment and Activity(Move On): and cuts. It should have
5-6 their uses. Identifying the tools and definition and pictures.
equipment by moving from
tool/equipment to other within
second.
At the end of the Discussion : The instructor will discuss the Quiz:
lessons, the students topics presented through power The students will be given a 15
are expected to: Mise en Place point presentation for 30 items of quiz after the
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 8 of 12

minutes. discussion.
 Prepare the  Planning and Organizing
different kinds Production Individual Activity(Recognizing
of tools,  Types of Knives and their the Pictures) : Practicum:
equipment and Uses The instructor will show some Each student will perform the
ingredients in pictures in relation to the topic Basic Cuts.
the kitchen. Basic Cuts, Condiments, Herbs and he/she will let the student
7-8  Perform the and Spices identify the tools/equipment with
basic cuts description.
 Identify the Types of Pasta
different kinds
of pastas and
their origins
MIDTERM PERIOD
At the end of the Discussion: The instructor will discuss the Assessment Task:
lessons, the students topics presented through power Quiz:
are expected to: Basic Cooking Principles point presentation for 30 The students will be given a 15
 Moist Heat minutes. items of quiz after the
 Distinguish the  Dry Heat discussion.
basic cooking Activity(Deliberation of Ideas) :
principles. The instructor will divide the Practicum:
9-  Differentiate class into two groups and they The students must perform the
10 moist heat and will be having a deliberation of two basic cooking principles
dry heat. ideas on what are the differences
between the moist heat and the
dry heat.
At the end of the Discussion: The instructor will discuss the Assessment Task:
lessons, the students topics presented through power
are expected to: 5 Mother Sauces point presentation for 30 The students will be given a 15
11- minutes. items of quiz after the
12 Menu, Recipes and Cost discussion.
 Identify and Management Group Discussion:
The student will be group into Required Output:
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 9 of 12

perform the  Menu Forms and Function 5; each group has a specific Students must create their own
different mother  Building Menu sauce to discuss and must present menu.
sauces it in front of the class.
Practicum:
 Appreciate the Students will perform the 5
importance of Mother Sauces
menu, recipes
and cost
management.

 Create menu,
menu forms and
identify its
function.
SEMI-FINAL PERIOD
At the end of the Discussion: The instructor will discuss the Assessment Task:
lessons, the students topics presented through power
are expected to: Meal Courses: point presentation for 30 Oral Recitation composed of 20
minutes. points.
 Identify the  Appetizer Course
13 different Activity ( Categorization): The students will be given a 20
courses.  Soup Course The student will categorize the items of quiz after the
 Perform and  Understanding Soup given picture of what course they discussion.
prepare all the  Clear and Thick Soup belong.
courses Practicum:
Perform all the courses has
 Fish Course been discussed

14 At the end of the DISCUSSION: Assessment Task:

lessons, the students Activity ( Categorization):
are expected to: Meal Course (Continuation): The student will categorize the Oral Recitation composed of 20
given picture of what course they points.
 Identify the  Salad Course belong.
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 10 of 12

different The students will be given a 20

courses.  Main Course items of quiz after the
 Perform and discussion.
prepare all the  Dessert
courses Practicum:
Perform all the courses has
been discussed

FINAL PERIOD
At the end of the The instructor will discuss the Assessment Task:
lessons, the students topics presented through power
are expected to: point presentation for 30 Practicum:
DISCUSSION: minutes.
 Perform cooking Students must perform the
 Identify the  Recapitulation of all Activity (Identification) actual cooking and the sequence
15- sequence of cooking methods and of serving.
16 serving. courses Students will identify the
 Perform the different courses and cooking
sequence of  Sequence of Serving methods by showing pictures.
serving.

Language of Instruction: English

Attendance : 11 weeks 3 x a week (Minimum of 3 consecutive absences and maximum 6 un-consecutive absences)

Students are expected to work in a professional, safe and sanitary manner.  Any student engaging in the use of drugs,
alcohol or any behavior deemed unacceptable by the instructor will be removed.  Accidents must be reported to the
instructor immediately. 

Grade Equivalent Interpretation

 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 11 of 12

1.0 95-100% Excellent

1.1 94%
1.2 93%
1.3 92% Very Good
1.4 91%
1.5 90%
1.6 89%
1.7 88%
1.8 87% Good
1.9 86%
2.0 85%
2.1 84%
2.2 83%
2.3 82%
2.4 81%
2.5 80%
2.6 79% Fair
2.7 78%
2.8 77%
2.9 76%
3.0 75% Passed
5.0 below 75% Failed
Dr Dropped Dropped

Grading System:

This course shall adopt this grade distribution guide as follows:

Attendance, Uniform, Quizzes, Assignment – 30%

Class Participation, Projects, Practicum – 30%
Laboratory and Examination Score – 40%
100%
 Doc. No.: ACD-PCS-013
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No: 03
Bañadero Highway, Ozamiz City, Misamis Occidental, Philippines Status: Rev. 3
Document Title Date Issued: May 2016
PROFESSIONAL EDUCATION COURSE SYLLABUS Page 12 of 12

References:

Basic Readings Professional Cooking 7th ed. Study Guide, Author Wayne Gisslen
Professional Cooking 8th ed., Author Wayne Gisslen

Extended
Readings