Kitchen Essentials and Basic Food Preparation

Flipped Classroom Outline

A. Course Knowledge Objectives

1. Articulate and discuss the latest developments in the specific field of practice
2. Work effectively and independently in multi-disciplinary and multi-cultural teams
3. Act in recognition of professional, social, and ethical responsibility
4. Preserve and promote “Filipino and cultural heritage”
5. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results

B. Remediation Knowledge Objectives

1. Creativity – Examine the development of food science and trends and its relevance and contribution to the modern-day
foodservice industry
2. Collaboration – Discuss the importance of strong foundation in fundamental culinary techniques for a successful future
career in the foodservice industry
3. Communication – Explain the culinary terminology and jargons that are practically useful in the contemporary
commercial culinary institution.
4. Critical Thinking and Problem Solving – Learn and apply the concept of basic safety and sanitation, health and nutrition,
standardized menu and recipes, and principles of cookery and baking.

C. Course Skill Objectives

1. Produce food products and services complying with enterprise standards

2. Provide food and beverage service and manage the operation seamlessly based on industry standards
3. Plan and implement risk management program to provide a safe and secure workplace
 D. Remediation Skill Objectives

1. Creativity – Demonstrate exceptional practical output in the following fields

a. Meat, Poultry, and Fish Fabrication
b. Mise en Place
c. Cooking Techniques
d. Food Plating
2. Collaboration – Practice professionalism through effective communication with culinary peers, chef educators, purveyors,
and customers
3. Communication Skills – Present a menu with actual food costing and menu prices
4. Critical Thinking and Problem Solving – Validate learned food safety and sanitation standards by following the HACCP
(Hazard Analysis Critical Control Point) principles

E. Values – Initiative
COURSE OUTPUT

1. Audio-Video Presentation: Chef Works

2. Food Safety Showdown Documentation
3. Menu and Recipe Presentation
4. Reaction Papers:
a. The Kitchen: Workhorse of the Foodservice Industry
b. Bakeshop: Our Daily Bread
5. Demonstration: Rewiring Tastebuds
6. Laboratory Practical
a. Soup: Minestrone
 b. Poultry Cookery: Rosemary Chicken
c. Salad: Caesar, Waldorf, Greek, and Potato Salads
7. TESDA assessed and certified National Certificate II (NCII) in Cookery
LEARNING PLAN

Session Targeted In /
Activity / Topic Description Resource
Number Objective Out
Introduction and course Introduction of Kitchen Essential and Food In V1
overview Preparation Flipped Classroom Style. Students
will initiate theoretical/fundamental
knowledge in culinary by conducting research,
presentation, and guided discussion.
1
Discussion and sharing of course expectation,
industry experience, affiliations, and
opportunities in the food service industry

Watch: Becoming A Chef

A1, A2, B1, Professional Chef Chef Works: Video Interview with a Chef/Cook Out
B2, E
Video Interview Rubric:
1. Introduce the Chef – 5 mins.
1
2. Chef at work – 10 mins.
3. Professional development – 10 mins.
4. What it takes to be a chef – 5 mins.

2 B1, C2 Milestone 1 Select 3-5 learners to present their encounter In Documentation

Chef Works: Encounter with a with the chef of the
Chef presentation
Communication skill assessment criteria:
 Timeline: 1. Accuracy and Completeness – 50 pts.
1. Stating Objectives and 2. Clarity of Delivery – 30 pts.
Outcomes – 10 mins. 3. Language and Grammar – 20 pts.
2. Presentation – 230
mins.
3. Validation of Content –
60 mins.
4. Activities (Individual
sharing of learnings) –
60 mins.
5. Synthesis – 60 mins.

A1, B2 Food Safety and Sanitation Assigned Readings: Food Safety and Sanitation Out T1
V2
3
Watch: Food Safety Introduction

B2 Milestone 2 Food Safety Showdown In G1

Food Safety Showdown
The game will review many food safety
concepts. The material is presented in a game
show format where teams of learners battle to
4
show food safety mastery.

How to play the game:

See ServSafe Game Rubric

4 A1 Menu and Recipes Assigned Reading: Menus and Recipe Out T1

Conceptualize a menu item. Follow rubric:

1. Menu item name
2. Short Description

D2, E Milestone 3
Menu Item and Recipe
Presentation
Timeline:
1. Stating Objectives and
Outcomes – 10 mins.
5-6 2. Presentation – 230
mins.
3. Validation of Content –
60 mins.
4. Activities (Menu
Costing) – 60 mins.
5. Synthesis – 60 mins.
7 B1, C4, E Tools and Equipment/Mise en
Place
Milestone 4
Commercial Foodservice
Institution Immersion
3. Must the following components:
a. Vegetable
b. Starch
c. Meat
4. Must provide standardized recipe and
actual food costing
Select 3-5 learners to present their menu item In Documentation
of the
Communication skill assessment criteria: presentation
1. Accuracy and Completeness – 50 pts.
2. Lay-out and Design – 30 pts.
3. Originality – 20 pts.
Restaurant Immersion Out Reaction Paper
Reaction Paper: The Kitchen: Workhorse of the
Foodservice Industry
Reaction paper assessment criteria:
1. Cohesiveness and clarity of idea – 50
pts.
2. Accuracy in grammar – 30 pts.
3. Completeness of work – 20 pts.
 A1 Flavors and Flavorings Assigned Reading: Flavors and Flavorings Out T1
7
Preparation for “Rewiring Tastebuds”

B1, E Milestone 4 Rewiring Tastebuds In Documentation

Rewiring Tastebuds of the
Demonstration Trying the Synsepalum dulcificum aka Miracle demonstration
Berry
Timeline:
1. Stating Objectives and
Outcomes – 10 mins.
8 2. Presentation – 230
mins.
3. Validation of Content –
60 mins.
4. Activities (Miracle Berry
Tasting) – 60 mins.
5. Synthesis – 60 mins.

A1, B2 Principles of Cooking Assigned Reading: Principles of Cooking Out T1

V3
8
Watch: Cuts

9 C1, C3, D1, E Milestone 5 Learners will have hands-on practical on the In R1
Laboratory Practical: following:
Minestrone 1. Reading and Converting Recipe – 30 Documentation
mins. of the
2. Knife Cuts – 120 mins. demonstration
3. Preparing Soup – 270 mins.
 Practical output assessment criteria:
 Carrying out of the activity as planned
– 50 pts.
 Demonstrating accurate cutting skills
and cooking techniques – 30 pts.
 Evaluation of food taste, texture,
plating concept – 20 pts.

A1, B2 Principles of Meat Cookery Assigned Reading: Principles of Meat Cookery, Out T1
Poultry and Game, and Fish and Shellfish V4
V5
10
Watch: Chicken Fabrication and Fish
Fabrication

C1, C3, D1, E Milestone 6 Learners will have hands-on practical on meat In R2
Laboratory Practical: Rosemary and poultry butchery
Chicken
Practical output assessment criteria:
Timeline: 1. Carrying out of the activity as planned
1. Reading and Converting – 50 pts.
11
Recipe – 30 mins. 2. Demonstrating accurate cutting skills
2. Chicken Fabrication – and cooking techniques – 30 pts.
120 mins. 3. Evaluation of food taste, texture,
3. Preparation of Chicken plating concept – 20 pts.
dish – 270 mins.

A1, B2 Vegetables, Fruits, and Salads Assigned Reading: Vegetables, Fruits, Salads, Out T1
and Salad Dressings V6
12
Watch: Healthy Eating on the Menu
 C1, C3, D1, E Milestone 7
Laboratory Practical: Caesar
Salad, Waldorf Salad, Greek
Salad, and Potato Salad
Timeline:
13 1. Reading and Converting
Recipe – 30 mins.
2. Salad Dressing – 120
mins.
3. Preparation of various
salad dishes – 270 mins.
Learners will have hands-on practical on In R3
Vegetables, Greens, and Salads R4
R5
Practical output assessment criteria: R6
1. Carrying out of the activity as planned
– 50 pts.
2. Demonstrating accurate cutting skills
and cooking techniques – 30 pts.
3. Evaluation of food taste, texture,
plating concept – 20 pts.

A1, B2, C4 Principles of Baking Assigned Reading: Principles of baking Out T1

Milestone 8 Bakeshop Immersion Reaction paper

Commercial Bakeshop
Immersion Reaction paper: Bakeshop: Our Daily Bread
14 Reaction paper assessment criteria:
1. Cohesiveness and clarity of idea – 50
pts.
2. Accuracy in grammar – 30 pts.
3. Completeness of work – 20 pts.

C1, C2, C3, Cookery NCII Review of the guidelines and practice for the In T2
15-16
C4, D1, E NCII in Cookery
Milestone 8 National TESDA Assessment of Students In
17-18
Competency II in Cookery
READING MATERIALS / REFERENCE

Ref Type Title Link/Author

V1 Video Online Becoming A Chef https://www.youtube.com/watch?v=PuXkl_KSg5Q
V2 Video Online Food Safety https://www.youtube.com/watch?v=lsoJxC694jM
V3 Video Online Knife Cuts https://www.youtube.com/watch?v=rf1zAk6cMlg
V4 Video Online Chicken Fabrication https://www.youtube.com/watch?v=vMlNSClDdWI
V5 Video Online Fish Fabrication https://www.youtube.com/watch?v=bA9hAQeGRs4
V6 Video Online Healthy Eating on the Menu https://www.youtube.com/watch?v=8q5fzvax3xw
R1 Recipe Minestrone Chef Billy Genterola, FMP
R2 Recipe Rosemary Chicken Chef Billy Genterola, FMP
R3 Recipe Caesar Salad Recipe Chef Billy Genterola, FMP
R4 Recipe Waldorf Salad Recipe Chef Billy Genterola, FMP
R5 Recipe Greek Salad Recipe Chef Billy Genterola, FMP
R6 Recipe Potato Salad Recipe Chef Billy Genterola, FMP
T1 Textbook On Cooking: A Textbook of Culinary Labensky, Sarah R., Alan M. Hause, and Priscilla A. Martel.
Fundamentals. (ISBN 978-0-13-715576-7)
T2 Training Regulation Training Regulation Cookery NCII Technical Education and Skills Development Authority
2014
G1 Interactive Game ServSafe National Restaurant Association

Prepared by:

Chef Billy Franseco B. Genterola, CC®, FMP®

Culinary Instructor