Republic of the Philippines Infotech Development Systems Colleges Dunao St.

, Ligao City

Subject: I.

ASIAN CUISINE COURSE DESCRIPTION This course deals with the basic knowledge and skills in the presentation of Asian Cuisine. This will give students the idea, on how these cuisines were developed and the techniques on how to prepare different dishes with the one of specialized tools.

II. III. IV.

TIME DURATION: 90 hours CREDIT UNIT: 3 Units OBJECTIVES: At the end of the semester, the students are expected to: 1. To provide the students thru lecture, demonstrations and hands-on application the principles and techniques of Asian Cookery. 2. Identify the particular cuisine. 3. Enhance the skills in Asian Cookery. 4. Recognize the importance of organizational skills knife and clever dexterity and cooking skills that are particular to Chinese, Japanese, Korean, Singaporean, Indonesian, Vietnamese and Filipino Industry.

TIME TABLE Week 1

SPECIFIC OBJECTIVES Discuss the Mission, Vision, Goal and objective of the Institute and College Get oriented with the course

CONTENTS

METHODOLOGY

Vision, Mission and Goals of IDSC

Lecture Discussion

EDUCATIONAL EVALUATION MEDIA TOOLS NEEDED OHP Quiz

Week 2

Define terms related to Asian Cuisines Understand importance of safety hygiene and sanitation Familiarize with the tools and equipment Understand Mis en place

Week 3-6

Acquire knowledge and skills in the preparation of Filipino Dishes Garnish and Serve Filipino Food

Week 7-8

Acquire knowledge and skill in the preparation and garnish and serve Japanese dishes

Introduction to Asian Cuisines - Definition of terms related to the course - Review of food safety and hygiene, sanitation - Review the kitchen tools equipment - Organization of modern kitchen - Miser-en-place - Food presentation and garnish Presentation, garnish and service of Filipino Dishes - History of Phil. Cookery - Methods of Cooking - Tools and equipment - Basic ingredients - Phil. Festive Foods - Table setting Arrangements Presentation, garnish and service of Japanese Dishes - History of Japanese Cuisines - Methods of Cooking - Tools and equipments - Basic ingredients - Tea ceremony - Table and setting

Lecture Power-point Conceptualization presentation OHP Chart

Quizzes and recitation

Report Lecture Discussion Group activities

Power-point presentation OHP Chart

Quizzes and recitation Assignments and oral report

Report Lecture Discussion Group activities role play

Power-point presentation OHP Chart

Quizzes and recitation Assignments and oral report

Week 9 10

Acquire knowledge and skill in the preparation and garnish and serve Singaporean and Korean Dishes

Week 11 Week 12-13

Prepare, garnish and serve Thai Dishes

Week 14-15

Prepare, garnish and serve Indian dishes

Week 16-17

Prepare, garnish and

arrangements Presentation, garnishing and service of Singaporean and Korean Dishes - History - Methods of Cooking - Tools and equipments - Basic ingredients - Table and setting arrangements MIDTERM EXAMINATION Presentation, garnishing and service of Thai dishes - History - Methods of Cooking/cooking techniques - Tools and equipments - Basic ingredients - Table and setting arrangements Presentation, garnishing and service of Indian dishes - History - Methods of Cooking/cooking techniques - Tools and equipments - Basic ingredients - Table and setting arrangements Presentation, garnishing and service of

Reportorial Discussion Demonstration

OHP Film showing

Quiz Return demonstration

Reportorial Lecture Demonstration

OHP Film showing

Quiz Return demonstration Recitation

Reportorial Lecture Discussion Demonstration

OHP Film showing

Quiz Return demonstration

Reportorial Discussion

OHP Film showing

Quiz Return

serve Vietnamese dishes

Vietnamese dishes - History - Methods of Cooking/cooking techniques - Tools and equipments - Basic ingredients - Table and setting arrangements FINAL EXAMINATION

Demonstration

demonstration

V.

COURSE REQUIREMENTS 1. 2. 3. 4. 5. 6. 7. 8. Quizzes Assignments/research Attendance Recitation Major exams Oral reports 50 hours in the time training Hotel immersion

VI.

EVALUATION 1. Midterm and Final Exam 2. Quizzes 3. Class participation 4. Deportment/Attendance 5. Laboratory GRADING SYSTEM 1. Midterm Grade 2. Final term Grade Final grade

30% 15% 15% 10% 30%

VII.

50% 50% 100%

BOOK REFERENCES: 1. Cuisine and Culture: A History of Food and People/ Linda Civibello/ 2008 2. Culinary Creation/ James Morgan/ 2006 3. Culinary Creation: An Introduction to Food Service & World Cuisine/ James Morgan/ 2006 4. Step-by-Step Cooking Filipino Delightful Ideas for Everyday Meal/Arlene Diego/2008 5. Feast of Flavoures from the Filipino Kitchen/ Arlene Diego/2009