Senior High School TVL in Hospitality

and Culinary Arts

This a Senior High School Tech-Voc Livelihood in Cookery, Baking and
Pastry Production, Food and Beverage Services, for the hotel and
restaurant industry aiming to uplift young women’s quality of life through
education based on Christian ideals and gainful employment with livelihood
skills, proper values, and good work ethics, thus enhancing their
contribution to the country’s development efforts.

Cookery Baking and Pastry Production Food and Beverage Services

Dual Training System Program
It employs the training systems, integrating theory and hands-on
experience throughout the two years senior high school program. On-the -
Job training takes place in out partner hotels and restaurant. In-house
supervisors and training coordinators are given an executive briefing and
meet regularly with the school staff to guarantee consistency of training
received.

Features of the Program:

-Scholarship which provides Free Tuition Fee, Laboratory Materials and
Ingredients and a Monthly Stipend
-Partnership with hotels and restaurants where the students are
guaranteed to receive relevant quality training and opportunities for
gainful employment.
–Holistic education, which provides the students with skills training,
general culture and values formation.
–Personalized guidance and tutorial system catering to the individual
needs and circumstances of the students.
–Spiritual formation for students is provided by the chaplaincy. Students
are encouraged to receive spiritual direction from the School
Chaplain. Catholic doctrine classes, Confession, Benedictions,
Recollections, a closed yearly retreat amongst others are also organized
for those

.
Cooking
Utensils
List and
Their
Uses
 Boiler: A utensil made up of two pans that fit together. Heat from the water
boiling in the lower pan cooks food in the upper pan without scorching.

Colander: A bowl with holes in the bottom and sides. It is used for washing food
or draining liquid from a solid food.

Dutch oven: A heavy pot with a tight-fitting lid. Dutch ovens are often used for
cooking soups or stews.
Electric mixer: An appliance, either freestanding or handheld, used for mixing
and beating

Food processor: An electric appliance with a blade that revolves inside a

container to chop, mix, or blend food

Mortar: A strong bowl used with a pestle to grind, crush, or mash spices and
other foods Pestle: A club-shaped utensil used with a mortar to grind,
 Paella pan: A shallow, two-handled skillet used to make and serve paella,
Spain’s national dish. (Any large skillet can be used in place of this pan.)

Pastry brush: A small brush with nylon bristles used for coating food with
melted butter or other liquids

Slotted spoon: A spoon with small openings in the bowl, used to remove solid
food from liquid
 Springform pan: A pan with a detachable rim

Steamer: A covered pot with an insert something like a strainer, used for
steaming vegetables

Strainer: A small wire-mesh bowl with a handle. It is used to drain liquid from
solid food or to remove solid bits from a liquid.
 Whisk: A wire utensil for beating foods by hand

Wok: A pot with a rounded bottom and sloping sides, ideally suited for stir-
frying. A large skillet is a fine substitute.

Zester: A tool that peels off the rind of citrus fruits in thin strips
1. Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between
the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut
horizontally resembled a pentagram, which was considered key in revealing knowledge of good and
evil.g
2. The banana tree is not a true fruit at all but a giant herb and the banana is actually its berry. A banana
plant produces only one bunch or “hand” in its life, but that bunch may have between 100 to 400
bananas. Despite its phallic shape, the banana is sterile and no fertilization takes place in the banana
flowers. A banana plant grows when one of its shoots is planted. g
3. Onion is Latin for “large pearl.” A basket of onions was considered a respectable funeral offering in
ancient Egypt, second only to a basket of bread. Onions, with their circular layers, represented
eternity and were found in the eyes of King Ramses IV who died in 1160 B.C. a
4. Kissing may have originated when mothers orally passed chewed solid food to their infants during
weaning.d
5. The earliest form of eating processed food occurred in early hunting cultures when the men who
made a kill would be rewarded with a meal of the partially digested contents of the stomach of their
prey.b
6. The largest item found on any menu is roasted camel which is still served at some Bedouin weddings
and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then
stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other
ingredients.h
7. Food and sex have been linked throughout history. Some foods are
thought to have sexual powers because they resemble human genitals.
Casanova was said to offer oysters to his potential partners to whet
their sexual appetite.a
8. At Delphi, the spiritual center of Greece, many cooks were needed to
organize and direct sacrifices to the gods.a
9. Drinking fresh milk in the classical world was considered a luxury
Oysters have often been
because milk was so difficult to preserve.g
considered aphrodisiacs
10. The Arabs invented caramel, which served as a depilatory (hair
removal) for women in a harem.g
11. Worcestershire sauce is made from dissolved anchovies (including the
bones) that have been soaked in vinegar.g
12. The first soup was made from hippopotamus and dates back to 6000 B.C.g
13. Perhaps as a relic of an ancient Roman custom of planting parsley on graves, a sprig of parsley was
either associated with the devil or as an antidote for poison. Adding a sprig to a plate of food may
have originated as a gesture of good faith and as way to safeguard the meal from evil. d
14. At both Ephesus and Eleusis in Greece the priestess were known as “bees” because bees and the
way honey was gathered and eaten had religious connotations. Honey, considered miraculously
made by bees, often signified truth because honey needs no treatment after it has been collected and
it does not deteriorate.g
15. Beans have historically been a symbol of the embryo and of growth in most societies. The ancient
Egyptians called the place in which the Ka, the souls of the dead awaited reincarnation “the bean
field.”g
16. The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole
product and went on the market in 1994. Since then, more than 50 other genetically engineered foods
have been deemed safe by the FDA.e
17. During the Middle Ages, a lemon slice was served with fish because it
was thought the juice would dissolve any bones that were accidentally
swallowed.a
18. Chili peppers are hot because they contain a substance called alkaloid
capsaicin and four other related chemicals. It is also the primary
ingredient in pepper spray.g
19. The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat
Lemon juice was thought to
by placing fresh meat under their saddles. All the bouncing squeezed
dissolve ingested fish bones
fluids from the meat, and the horse’s sweat salted the meat and
removed more moisture. When the warrior stopped to eat, they had a
dried and salted meal.c
20. People were using garlic to repel vampires long before Bram Stoker’s Dracula was published.
Folklorists suggest it is because vampires have a heightened sense of smell and the garlic’s strong
smell was overpowering. Garlic is proven to be effective against two other bloodsuckers: mosquitoes
and ticks.g
21. Bread has become the prime symbol of nourishment and sharing bread is often a symbolic gesture.
The word “companion” is derived from Latin com, ‘together,’ and panis, ‘bread.’g
22. Odor is by far the most important contributor to the flavor of food. The contributions of taste, texture,
and appearance are insignificant by comparison. Humans can distinguish an estimated 20,000
different odor qualities.f
23. Cooking food is one of the great revolutionary innovations of history because it not only transformed
the way we prepare food, but because it also became a center of cultural communion and organized
society.b
24. Ancient Egyptian priests would eat figs at the moment of their consecration ceremonies. The Indians
consecrated the fig tree to Vishnu, and the fig free sheltered Romulus and Remus (the traditional
founders of Rome) at their birth.g The fig is also a fertility symbol and the Arab association with male
genitals is so strong that the original word “fig” is considered improper.i
25. A row of corn always has an even number.g
26. An American will typically eat the equivalent of 28 pigs in his or her
lifetime.a
27. Nearly 27 million Americans eat at McDonald’s—per day.d
28. Hippocrates notes that dogs were somewhat indigestible while boiled
puppy was an appropriate food for invalids. Galen later notes that the
meat of a young castrated dog is the best.a
29. In the Philippines, it is considered good luck if a coconut is cleanly split
open without jagged edges.d Corn always has even number of
30. Eating eggs is taboo in some areas of Africa because eggs are thought rows

to make childbirth more difficult and to excite children. d

15 Fun Facts about the Culinary Arts
Some history or trivia might surprise you about this field
Are you studying to be a culinary arts professional? Then you probably already know a fair
amount about this field. Maybe you already have experience working in a restaurant.
Regardless, check out this list of fun facts and look for items that you didn’t already know. Test
some of your friends and fellow students about their knowledge as well!
1. Cooking was once considered the woman’s job. Today there are more men in the culinary
profession than women.
2. Americans spend a combined $8 billion eating out on Valentine’s Day.
3. There are lots of culinary occupations besides being a cook or chef. A restaurant manager
oversees a restaurant, hotel dining area, or cafeteria. A culinary design specialist develops the
design of menus and the décor of dining rooms. There are also food writers, food critics, food
photographers, and food stylists (who prepare the food to be photographed). Others become
instructors or work in research and development kitchens, testing recipes, products, or
equipment.
4. Chefs who want to be certified by the American Culinary Foundation must work at least 3
years as an executive sous chef, a chef de cuisine, or a pastry chef.
5. Fine dining was created in France. After the French Revolution, chefs that had worked for
nobility were out of a job, so they opened up their own restaurants where people could come for
a fine meal. Eventually this style of dining spread to England and then to the U.S.
6. Le Cordon Blue, one of the world’s most renowned cooking schools, opened in Paris in 1895.
The school also had a long history of publishing a food magazine filled with recipes.
7. In 1879, the first U.S. cooking school (Boston Cooking School) opened in Boston.
8. Boston is also home to the oldest restaurant in the U.S: The Union Oyster House, which
opened in 1826.
9. The first cookbook was published in 1896: Fannie Merritt Farmer's Original Boston Cooking
School Cookbook. You can still buy it today!
10. Other illustrious cooking schools abroad include Italy’s Apicius International School of
Hospitality and the Culinary Institute of Bologna, as well as London’s Westminster Kingsway
College.
11. In terms of early cooking shows, before there was Julie Child, there was James Beard! In
1946, James Beard (“the father of American Cuisine”) first broadcast his classes on the art of
American cooking on television. Then in 1963, Julia Child introduced French cuisine to
American society with her show, The French Chef.
12. The word “restaurant” is French for “restoring.” It refers to a rich, fortifying broth that French
taverns would serve to their patrons. The word “restaurant” was first used in English in 1806.
Before that the term “eating-house” was used.
13. The first culinary school to conduct career-oriented courses on culinary arts was the
Culinary Institute of America (CIA), founded in the late 1960s at Yale University. (CIA has since
moved to New York.)
14. There are some food holidays you might not be aware of: September 9, National “I Love
Food” Day, and July 25, National Culinarian’s Day, which specifically honors chefs and cooks.
15. The patron saint of cooks is St. Martha.
We hope that some of this trivia has inspired and maybe even surprised you about your chosen
career field. We wish you the best of luck with your studies and in your culinary career!
 How to make a Chiffon Cake
1. Preheat the oven to 325 F.
2. Combine the flour, salt, sugar and baking powder in
a large bowl. ...
3. In another bowl, beat the egg whites with the cream
of tartar. ...
4. Gently fold the eggs into the first mix. ...
5. Put batter into ungreased cake shape. ...
6. Put in oven for about 1 hour. ...
7. When cake is done, remove from oven.
 How to make Bread

1. In a large bowl, dissolve yeast in warm water. Add

the sugar, salt, oil and 3 cups flour. ...
2. Turn onto a floured surface; knead until smooth and
elastic, about 8-10 minutes. ...
3. Punch dough down. ...
4. Bake at 375° for 30-35 minutes or until golden brown
and bread sounds hollow when tapped
The Fact: The first soup was made
of hippopotamus
The earliest archeological evidence
for the consumption of soup dates
back to 6000 BC, and it was
hippopotamus soup!
The Fact: Refried beans are only
fried once
The reason for this misconception is a
translation error. The originals are
frijoles refritos which actually means
“well fried beans” – not re-fried.
Worcestershire Sauce
The Fact: Worcestershire sauce is
made from dissolved fish
Worcestershire sauce, the popular
English sauce, is made from dissolved
anchovies. The anchovies are soaked
in vinegar until they have completely
melted. The sauce contains the bones
and all.
Popsicle
The Fact: The Popsicle was invented
by an 11 year who kept it secret for
18 years.
The inventor was Frank Epperson who, in
1905, left a mixture of powdered soda and
water out on the porch, which contained a
stir stick. That night, temperatures in San
Francisco reached record low temperature.
When he woke the next morning, he
discovered that it had frozen to the stir
stick, creating a fruit flavored ice treat that
he named the epsicle. 18 years later he
patented it and called it the Popsicle.
Microwaves

The Fact: Dynamite is made with

The Fact: Microwave cooking was
discovered accidentally, when a
chocolate bar melted in someone’s
pocket
This is very true and very scary –
imagine what it was doing to his leg!
The fact is, Percy LeBaron Spencer of
the Raytheon Company was walking
past a radar tube and he noticed that
the chocolate bar in his pocket
melted. He then tested popcorn in
front of the tube (surely turning up
the power and standing out of the
beam), and it quickly popped all over
the room. He is (obviously) known as
the inventor of the Microwave oven.
peanuts
Peanut oil can be processed to
produce glycerol, which can be used
to make nitroglycerin, one of the
constituents of dynamite. Note
however, there are other processes
that can be used to make dynamite
without using peanuts at all.
Coconut Water
The Fact: Coconut water can be
used (in emergencies) as a substitute
for blood plasma.
The reason for this is that coconut
water (the water found in coconuts –
not to be confused with coconut milk,
which comes from the flesh of the
coconut) is sterile and has an ideal pH
level. Coconut water is liquid
endosperm – it surrounds the
embryo and provides nutrition
JAMIE OLIVER
Jamie Oliver is frequently nicknamed the
naked chef, is an English chef best known
for his growing list of food-focused
television shows. Oliver is also an active
opponent of the use of processed foods in
national schools.

GORDON RAMSEY
Gordon ramsey is a British chef who
currently ranks 3rd in the world in terms of
michelin stars behind joël rob chon and alain
ducahe's on hell's kitchen.

RACHAEL RAY
Rachael ray hosts the TV show Rachael
ray and two food network shows, 30 minute
meals and Rachael ray's tasty travels. Rachael ray
has also written several cookbooks based on
her 30 minute meals concept.
Induction Program Script
Apleasantevening,everyone!Tonight,weshallwitnessthe2013Induction Ceremonies of Parents and Teachers Association, from thehomeroom to the Central organization, as well as the induction oftheofficersofSupremeStudentGovernmentandthedifferentstudent
organizations which are acknowledged here in our school.
•
Beforewebegin,letmeremindyoutoturnyourcellphonestosilent mode and be courteous by refraining from talking aloud.During the other parts of the program, I encourage you to expressyour pleasure by applauding or clapping.
I.
Doxology
To formally start the program, let us all rise for theinvocationtobeledbythe4thYearLevelPTAPresident,Mr.Nanding Castro.
II.
NationalAnthem
:PleaseremainstandingforthesingingoftheNationalAnthemtobeconductedbyoneoftheCPTAfaculty board of directors, Mr. Jun Nicolas.
Thankyouverymuch.Youmaynowbeseated.
I.
AcknowledgementoftheGuests:
We are very lucky indeedthat with us today to grace and to witness our occasion arethe dignitaries in our barangay
,ourbarangaykagawad,
KagawadJoAlit,KagawadIneRamosServidad,KagawadEdithOcampo,KagawadCholoBilaos,KagawadWilyCaraand Kagawad Susan Arcangel, our very hardworking andcharming
barangaycaptain
,CrisellBengBeltran,thecentralfiguresofthequezoncitygovernmentparticularlyofthesecond district
,ourindefatigable(untiring)citycouncilors
,councilor Rannie Ludovica, councilor Bong Liban, councilor TotoMedalla,councilorNenengValmocina,councilorRoderick Paulate, and councilor Precious Hipolito Castelo,and of course also with us tonight is our very conscientiousandrespectablepublic
servantreflectingtheheartandsoulof an ideal politician,
ourcongressman
,HonorableWinnieCastelo.II.
OpeningRemarks:
Andnowtogiveusthewelcomeaddress, may I call on our very assiduous andcompassionate principal, the angel in our school, Mrs.AngelitaG.Regis
oon Ladies and Gentlemen. We are about to begin our Welcome Ceremonyso please find a seat and make yourself comfortable. Thank you.

Welcome Address
Thonburi University, Mr __________________________anddelegates.Representative of Johore Educational OfficersRepresentative of Muar Educational OfficersThe Headmasters,Teachers,Ladies and
Honorable guests,Representative of Bangkok

gentlemenA v e r y g o o d a f t e r n o o n t o e v e r y o n e a n d w e l c o m e t o S K B a k r i B a t u 5 , M a l a y s i a . I n o u r traditional Malay greeting I would like to say “Selamat Datang” to all of you. So pleasesit down, relax
and enjoy the rest of the afternoon.I a m K h a i r u r R a z i a n d I a m Z a t u l l i f a h . W e h a d b e e n g i v e n t h e t a s k b y o u r d e a r h e a d m i s t r e s s t o
be your emcee for this afternoon. We thank you all for gracing thisoccasion. We are delighted to welcome every delegate to our
s c h o o l , a n d e x t e n d t h e warmest welcome to those who have traveled from distance. I would like to express our heartfelt gratitude for your presence at this memorable occasion. It is indeed a pleasure tohave you all
today. We are looking forward to meet you, hear and share your views withus because Education and learning open a new door to a world of progress.

Performance of Action Songs and Nasyid

Honorable guests, ladies and gentlemenF o r t h e n e x t p e r f o r m a n c e , y o u ’ l l b e e n t e r t a i n e d w i t h n a s y i d p e r f o r m a n c e b y t h e g r o u p Al Muttaqin which consists of standard 2 students. For your information,
this group is thefirst runner up for the Maharani Zone’s Nasyid Festival.A f t e r w a r d s , a g r o u p o f s t a n d a r d 1 s t u d e n t s w i l l b e p e r f o r m i n g a n a c t i o n s o n g c a l l e d ‘ I h a v e b e e n w o r k i n g o n
t h e R a i l r o a d . ’ T h i s g r o u p a l s o h a s w o n t h e f i r s t p l a c e f o r t h e Maharani Zone’s English Festival and will be representing Muar district for the
d i s t r i c t competition.Let us all give them a resounding round of applause.Let’s clap our hands once again for the fascinating performance.

Speech by GB
Honorable guests, ladies and gentlemenW i t h o u t f u r t h e r d u e , l e t u s w e l c o m e o u r d e a r h e a d m i s t r e s s , P n H j h M a z n a h B t A m i r t o give the opening speech.Thank you for that inspiring message.

Speech by Guest
Honorable guests, ladies and gentlemen N o w l e t u s l e n d o u r e a r s a n d o p e n o u r h e a r t s t o t h e i n s p i r a t i o n a l m e s s a g e f r o m t h e official representative of Bangkok Thonburi
University,______________________ Thank you very much for that inspiring message

Certificate give away

Honorable guests, ladies and gentlemen N o w p le a s e we lc o me o u r h e a d mis t r e s s , P n H j h M a z na h B t A mi r to t h e s ta ge to
gi ve a w a y t h e c e r t i f i c a t e t o o u r h o n o r a b l e g u e s t f r o m B a n g k o k T h o n b u r i U n i v e r s i t y , _______________
_____________________ Thank you.

Message of Thanks from school

T he e ve n t h a s a l mo s t c o me to a n e n d b u t a s t he f a mo us - C e s a re P a ve s e quo t e , “ W e do n o t
r e m e m b e r d a y s ; w e r e m e m b e r m o m e n t s ” . A s w e p r o c e e d w i t h a t o u r a r o u n d t h e school, may this day be memorable for all of
us.

Closing Remarks
W e l l , I b e l ie ve d t ha t ’s a bo u t e v e r yt h i n g la di e s a n d g e nt le me n. W e ha ve f i na ll y c o m e to the end of our occasion. It has been a great day and a
wonderful afternoon with all of you.Again thank you all for your presence. God bless and good day to each and every one of you.

Thank YouA tour around the school

-Lead by Khairur Razi and colleagues.- A s h o r t b r i e f t o d e l e g a