OUTCOMES-BASED EDUCATION (OBE) SYLLABUS IN

FOOD SELECTION AND PREPARATION (FSM 101)

COURSE BACHELOR OF TECHNICAL VOCATIONAL EDUCATION TEACHER EDUCATION No. of Revisions 2

MAJOR FOOD AND SERVICE MANAGEMENT Revised Date 08.09.2023
Semester FIRST
DEPARTMENT COLLEGE OF EDUCATION Adopted
School Year 2023-2024

Societal Vision Objective and Governance Mission

Envisioning a society with industries and institutions distinguished with
the Colegio de la Ciudad de Zamboanga brand of education and training. The Colegio de la Ciudad de Zamboanga shall be a Local City College
faithful to its mandate as a General Comprehensive and Polytechnic Tertiary
Institutional Vision Institution which shall provide Education with International Standards of Quality
A community of men and women trained and committed to General and Excellence to its clientele in Zamboanga City.
Comprehensive and Polytechnic Leadership by interfacing academic excellence
and commitment in a vibrantly developing community.

Institutional Outcomes (Goals)

The Graduates of the CCZ shall possess the distinctive traits named as the Three Cs: Competence (Creative and Critical Thinking, Fluency and Articulateness,
Expertise and Life-Long Learning, Technology and Savviness, Theory and Practice, Leadership and Network), Character (CCZ Identity and Integrity, Commitment to
Social Transformation, Patriotism and Universal Outlook, and Care for the Environment) and Charity (In Pursuit of Truth and Impartial Love)
COURSE PROGRAMS Program Outcomes: (This course covers the following minimum standards for Teacher Education programs as stipulated in the PSGs

1. Demonstrate critical and creative thinking skills in the workplace and can innovate, create and formulate solutions to problems, and advance knowledge (1.5.1).

2. Communicate fluently and effectively (both oral and written) in English and Filipino language (1.6.1)

3. Demonstrate expertise in the field of technology and livelihood education specifically in the use information communication technologies (lifelong and
independent learners. (1.3.1)
4. Demonstrate mastery of theory and practice in teaching and the field of technology and livelihood education (1.1.1)
5. Work as effective leaders with networking qualities and skills in multidisciplinary and multi-cultural groups (6.1.1, 6.4.1,7.3.1).
6. Possesses integrity and adheres to high moral principles and Philippine professional standards steadfastly (7.2.1).
7. Responds to the community needs and build harmonious relationships for social development and transformation (6.1.1,6.4.1)
8. Preserve and promote Filipino and Zamboanga historical and cultural heritage (1.6.1, 3.2.1).
9. Participate in activities that focuses on the preservation and care of the environment (2.4.1).

10. Demonstrate mastery in teaching strategies using Information and Communication Technology that attains the content and evaluates the learners knowledge.
(1.1.1, 1.2.1, 1.3.1, 1.4.1, 1.5.1, 1.7.1)

Class Information Instructor’s Information

Section FSM 1-A/FSM 1-C Instructor’s Name Rennelyn C. Ramos

Schedule Monday/Wednesday & Saturday Office Designation College of Education

Time 8:00-4:00PM/4:00-5:00 & 7:00 – 1:00 Office Hours

Venue ST11 Office Telephone 062-992-3933

Term First Email Address ramosrennelyn158@gmail.com

COURSE INFORMATION
 Contact
7hours/Week (4 hours lab/ 3 hours
Course Name FOOD SELECTION AND PREPARATION (FSM 101) Hours/Wee
lec)
k
Pre-requisite Course
None 3 Units
Subject Credit
Course This course explores the principles of food selection and preparation, emphasizing nutritional values, food safety, and culinary techniques.
Description Students will learn how to choose ingredients, prepare a variety of dishes, and understand the cultural significance of different cuisines. This
course explores the principles of food selection and preparation, emphasizing nutritional values, food safety, and culinary techniques. Students
will learn how to choose ingredients, prepare a variety of dishes, and understand the cultural significance of different cuisines.
Course 1. Comprehension Check Quizzes: These are 15-item, objective type of quizzes, given after thorough discussion.
Requirements 2. Class Participation: While participation is every student’s responsibility, it is nevertheless given credit for purposes of grading.
3. Homework
4. Special Oral or Written Reports – Individual or Group
5. Projects
Written Examinations – Midterm and Final Examination
Grading A. Synchronous B. Asynchronous (Consultation) = 20% c. Pre-test and Post-test = 30%
System Class Standing = 50% a. Projects
a. Recitations b. Assignments
b. Quizzes c. Others
c. Unit Examinations

Program Outcomes
Program
Outcomes Graduates can:

1. The CCZ students, upon graduation, demonstrate critical and creative thinking skills in the workplace and can innovate,
create, and formulate solutions to problems, and advance knowledge (101)
2. The CCZ students, upon graduation, have the ability to communicate fluently and effectively (both oral and written) in
English and Filipino language (102)
3. The CCZ students, upon graduation, are life long and independent learners who are experts in the field of the English
Language- its origin, growth and development, structures, and use (103)
4. The CCZ students, upon graduation, apply skills in utilizing technology in the study of the English language system and
development (104)
5. The CCZ students, upon graduation, demonstrate mastery of theory and practice in articulating comprehensive and
contextualized view of the English language system and development (105)
6. The CCZ students, upon graduation, work effectively as leaders with networking qualities and skills in multi-disciplinary
and multi-cultural groups (106)
 7. The CCZ students, upon graduation, have a moral, ethical, and positive value system. They have integrity and they
steadfastly adhere to high moral principles and professional standards (107)
8. The CCZ students, upon graduation, work closely with different social sectors of the society for social and community
development and transformation (108)
9. The CCZ students, upon graduation, help preserve and promote Filipino historical and cultural heritage while also
respectful of other cultures and identities (109)
10. The CCZ students, upon graduation, participate in activities that focuses on the preservation and care of the
environment (1010)
11. The CCZ students, upon graduation, have integrity and steadfastly adhere to truth, high moral standards, and positive
value system (1011)
12. The CCZ students, upon graduation, demonstrate service orientation in their profession and participate in various types
of employment, development activities, and public discourses particularly in response to the needs of the community on
serves (1012)

Course Learning Outcomes

Program Outcomes

Course Learning Outcomes: At the end of the semester, the students can:
1 2 3 4 5 6

1. Analyze the nutritional content of various food items and create balanced meal plans that meet
X
daily nutritional requirements;

2. Identify and select high-quality ingredients; X

3. Appreciate the importance of cultural contexts of different culinary traditions; X

4. Apply proper food safety and hygiene practices. X

5. Demonstrate various cooking techniques and methods; X

6. Create balanced, appealing, and nutritious meals. X

Course Topics/Timeframe
Week Course Content/Subject Matter Week Course Content/Subject Matter

CCZ Mission/Vision VI. Salads and Dressings

Week 1 Course Overview Week 13

Classroom Policies

Course Introduction and Requirements

Week 2-4 I-Introduction to Food Preparation Week 14 Sandwiches

Week 5-6 II-Food Selection and Nutrition Week 15 Desserts

Week 7-8 III. Food Safety and Hygiene Week 16 Stocks, Sauces and Soup

Week 9 Mid Term Exam Week 17 Vegetables

Week 10-11 IV. Selecting Ingredients Week 18 Final Term

Week 12 V. Appetizers

Learning Plan
 Desired Student Learning
Outcomes/Competencies Assessment
(indicate BTIs) Strategies in
Time Course Content/Subject
Teaching and Resources
Frame Matter (specific and
At the end of each topic and Learning includes rubrics)
semester the students can

CCZ Mission/Vision Explain how the mission and vision Individual participation Books, Internet,
reflect the school’s values and in class discussion Projector and Laptop
Course Overview goals. Rubric score sheet of
Collaborative Grouping class participation TESDA Training
Classroom Policies Identify the long-term goals of the Regulation.
school and discuss how they align Getting to know each
Course Introduction and other
with their own educational
Week 1 Requirements
aspirations.

Exemplify the specific learning goal

for the course.

Recognize the importance of the

prerequisites of the course.

Week 2- II-Introduction to Food Identify the use of the different Lecture Formative Exam
4 Preparation kitchen tools and equipment.
Group Reporting Oral questioning
 Kitchen Tools and Discuss the different cooking
Equipment methods. Demonstration Return Demonstration

Explain the importance of following Video viewing Practical Assessment

 Methods of Cooking
the accurate measurements of
PowerPoint
 Kitchen Measuring ingredients.
Presentation
Conversions
Week 5- II. Food Selection and Distinguish the different types of Lecture Formative Exam
6 Nutrition nutrients and their roles in the
body; Discussion Oral questioning
 Fundamentals of
 Nutrition Compare and contrast micro- Video viewing Direct questioning
nutrients from macronutrients;
 Basics of nutrition:
macronutrients and Discuss the main causes of
micronutrients nutrients deficiency.

III: Food Safety and Hygiene Identify the importance of food Lecture Formative Exam
safety and hygiene.
 Introduction to Food Group Reporting Oral questioning
Safety and Hygiene Enumerate the common sources of
food contamination. Video viewing Direct questioning
 Common Sources of Food
Illustrate correct food storage PowerPoint
Contamination
techniques by properly storing Presentation

 Proper Food Storage different types of food to maintain

Techniques freshness and prevent
Week 7- contamination.
8
 Safe Food Handling and
Master safe food handling and
Preparation
preparation practices.

 Recognizing and Recognize the symptoms and

Preventing Foodborne prevention methods for foodborne
Illnesses illnesses.

 Effective Cleaning and Implement effective cleaning and

Sanitizing Procedures sanitizing procedures in the
kitchen.

Week 9 Midterm Examination

IV. Selecting Ingredients Define what constitutes high- Lecture Formative Exam
quality ingredients.
Week  Identifying fresh produce Discussion Oral questioning
10-11 meats, and dairy Identify indicators of freshness,
 Understanding food ripeness, and quality in different Video viewing Direct questioning
labels and organic vs.
 non-organic food categories. Demonstration
 Guide to Selecting
Quality Ingredients Discuss the importance of
ingredient quality in culinary
applications.

Week 12 V. Appetizers Classify appetizers according to Discussion Formative Exam

ingredients;
 Classifications of Video viewing Oral questioning
Appetizers Differentiate between hot and cold
 Hot and Cold Appetizers appetizers; Demonstration Direct questioning
 Plating
Prepare appetizers and evaluate Performance
the finished products.

Week 13 VI. Salads and Dressing Identify the ingredients of salads Discussion Formative Exam
and dressings;
 Ingredients for salads Video viewing Oral questioning
and dressings Prepare salads and dressings
 Plating Demonstration Direct questioning

Performance

Week 14 VII. Sandwiches Identify suitable bread, fillings and Discussion Formative Exam
spread.
 Sandwich Components Video viewing Oral questioning
Prepare a sandwich.
Demonstration Direct questioning

Performance

Week 15 VIII. Desserts Classify desserts according to types Discussion Formative Exam
of ingredients used.
 Classification of desserts Video viewing Oral questioning
according to types. Identify the ingredients for
 Plating principle desserts, Demonstration Direct questioning

Performance
 Present desserts attractively
considering the factors in plating.

Week 16 IX. Stocks, Sauces and Soup Identify the thickening agents and Discussion Formative Exam
convenience products used in the
 Stocks, Sauces and Soup sauces. Video viewing Oral questioning

Classify various types of sauces and Demonstration Direct questioning

their accompaniments.
Performance

Week 17 X. Vegetables Select various kinds of vegetables. Discussion Formative Exam

 Classifications of Prepare variety of vegetable dishes. Video viewing Oral questioning

vegetables.
Demonstration Direct questioning

Performance

Week 18 Final Examination

Prepared by: Checked and Reviewed by: Recommending Approval: Approved by:

RENNELYN C. RAMOS JOEY A. SERVAN SIMEONA L. DAMIN, Ed.D. AGNES A.

SANTOS
Faculty Associate Dean, College of Education College Dean City College Officer-in-charge