COLEGIO DE SEBASTIAN – PAMPANGA, INC.

MacArthur Highway, Brgy. San Isidro, City of San Fernando, Pampanga

Trunkline: (045) 455-5237, Fax: (045) 402-4463
School of Tourism & Hospitality Management

COURSE INFORMATION
Course Code: HRM8
Descriptive Title: Kitchen Essentials and Basic Food Preparation
Prerequisite/Co-requisite:
Credit Unit/Hours Per Week: 3 units lecture, 2 hours lecture / 3 hours laboratory
Total Course Duration: 54 Hours Lecture
Course Description: This course aims to provide the students with practical and theoretical knowledge about basic culinary, basic food preparation and food
production. It also provides the opportunity to apply the theoretical knowledge into practice commonly found in an operational environment
Class Schedule: Tuesday & Thursday /11:30am – 2:00pm/SPB302/HRM LAB
Instructor’s Information: Shayne Vel A. Cinco Mobile No. 09228277345 E-mail: Consultation Days:
shaynemaru26@gmail.co Tues & Thurs 4:30-6:00, Faculty room
m

INSTITUTIONAL AND DEPARTMENTAL VISION AND MISSION

CDS Vision: By 2025, CDS is one of the top 5private higher education institutions in the field of arts, sciences, engineering and social entrepreneurship in Pampanga.
CDS Mission: CDS provides quality tertiary education that develops competent, compassionate and courageous individuals who are lifelong learners and catalyst for
change.
STHM Vision: The STHM envisions itself to be the leader in tourism and hospitality education and provider of graduates equipped with entrepreneurial competencies,
service orientation and desirable values and attitudes for them to succeed in the global community.
STHM Mission: To realize its vision, the STHM strives to:
 Establish an academic environment that would produce future professionals matching the demands of the dynamic tourism and hospitality industry.
 Nurture a culture of excellence upholding the highest level of professionalism and integrity, competence, commitment and dedication in the service of its
stakeholders.
 Produce professionals with qualifications recognized and regarded globally.

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PROGRAM OUTCOMES:

Common to 1. Demonstrate the knowledge on the tourism industry, local tourism products and services
Tourism 2. Manage and market a service-oriented business organization
&Hospitality: 3. Demonstrate administrative and managerial skills in a service-oriented business organization
4. Perform and monitor financial transactions and reports
5. Perform human capital development functions of a tourism-oriented organization
6. Utilize information technology applications for tourism and hospitality
7. Utilize various communication channels proficiently in dealing with guests and colleagues
8. Observe and perform risk mitigation activities
9. Interpret and apply relevant laws related to tourism industry
Hospitality: 10. Produce food products and services complying with enterprise standards
11. Provide food & beverage service and manage the operation seamlessly based on industry standards
12. Apply management skills in F& B service and operations
13. Perform and maintain various housekeeping services for guest and facility operations
14. Perform and provide full guest cycle services for front office
15. Plan and implement a risk management program to provide a safe and secure workplace
COURSE OUTCOMES:
Outcomes: Cognitive Affective Psychomotor
1. Identify the techniques, science and artistry behind the preparation of dishes in a professional kitchen 
2. Describe and apply the techniques to ensure the safe handling and storage of food and kitchen equipment 
3. Plan and create menus for a food service operation 
4. Develop positive interpersonal abilities to create team environment in the workplace 

5. Work independently, as well as cooperatively 

6. Demonstrate skills and knowledge required of culinarians and apply them in kitchen operation 
7. Identify and illustrate the basic elements of equipment design and layout in food service facilities 
8. Operate kitchen machinery in a safe manner, 

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PROGRAM OUTCOMES (PO) AND COURSE OUTCOMES (CO) MAPPING
(Key: L – LEARNED, P – PRACTICED, O – OPPORTUNITY)

CO/PO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12 PO13 PO14 PO15
CO1 I E E D D D
CO2 I D D D
CO3 I I I E D D
CO4 I I i I I I I I I
CO5 I I i I I I I I I
CO6 I E E D
CO7 D E D
CO8 I D E D

LEARNING PLAN:
DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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1 3 LO1. Provide the students an overview of 1. House Rules
the course subject’s content, requirements 2. Grading System
and activities. 3. Requirements
4. Class Organization
Introduce the students to the scope and 5. Course Description
nature of the course subject.

2-3 5 LO2 Safety and Sanitation 2. Safety and Sanitation  Discussion  Professional
A. Maintaining Sanitary Conditions 2.1 Sanitation  Handouts Cooking by Wayne
 Basic principles of microorganisms, 2.2 Safety  Visual Presentation Gisslen
including classification, growth 2.3 Personal Hygiene  Market List  Culinary Arts by
requirements and transmission routes 2.4 Food Storage  Group Laboratory Ruth Javier-Reyes
 Description and methods of control of 2.5 Food Handling and Activity  Fundamentals of
viral-, chemical-, and parasitic-caused Preparation  Recipe Professional
food borne 2.5.1 cleaning and sanitizing understanding Cooking
 Personal sanitation: importance and equipment  By Gene Gonzalez
 Film Showing
techniques for maintaining high 2.5.2 rodent and insect  DVD Pro chefs
standard of personal cleanliness and control training materials
hygiene 2.6 Safety
 Application of sanitation knowledge to 2.6.1 the safe workplace
2.6.2 preventing cuts
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 DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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food receiving, storage, preparation 2.6.3 preventing burns
and service 2.6.4 preventing fires
 Basic concepts of workplace safety; 2.6.5 preventing injuries from
description of common accidents in equipments
food service, including prevention and 2.6.6 preventing falls and
treatment strains
 Responsibility for understanding and
maintaining sanitation and safety
regulations and standards
4 5 LO3 Tools and Equipment 3. Tools and Equipments  Discussion  Professional
 Identify the do’s and don’ts 3.1 Cooking Equipment  Handouts Cooking by Wayne
associated with the safe and efficient 3.2 Processing Equipment  Visual Presentation Gisslen
use of standard cooking equipment, 3.3 Holding and storage  Market List  Culinary Arts by
processing equipment, holding and Equipment  Group Laboratory Ruth Javier-Reyes
storage equipment, measuring 3.4 Pots and pans Activity  Fundamentals of
devices, knives, hand tools 3.5 Measuring devices  Recipe Professional
 A thorough knowledge of equipment 3.6 Knives, hand tools understanding Cooking
is essential.  Film Showing  By Gene Gonzalez
 All kitchen personnel need to be  DVD Pro chefs
orientated on the usage and cleaning training materials
and safety of all equipment.
5 5 LO4 Basic Cooking Principles 4. Basic cooking Principles  Discussion  Professional
 Name the most important 4.1 heat and food  Handouts Cooking by Wayne
components of foods and describe 4.2 effects of heat on food  Visual Presentation Gisslen
what happens to them when they are 4.3 heat transfer  Market List  Culinary Arts by
cooked. 4.4 cooking times  Group Laboratory Ruth Javier-Reyes
 Name and describe the three ways in 4.5 cooking methods Activity  Fundamentals of
which heat is transferred to food in 4.6 moist heat methods  Recipe Professional
order to cook it. 4.7 dry heat method understanding Cooking
 List three factors that affect cooking 4.8 building flavor  By Gene Gonzalez
 Film Showing
times. 4.9 seasoning and flavorings  DVD Pro chefs
 Explain the differences between ingredients training materials
moist-heat cooking methods, dry-heat 4.10 using herbs and spices
cooking methods, and dry-heat
methods using fat.
 Describe each basic cooking method
used in the commercial kitchen.
 Identify five properties that determine
the quality of a deep-fried product.

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 Explain the difference between a
seasoning and a flavoring ingredient
and give examples of each.
 Identify appropriate times for adding
seasoning ingredients to the cooking
process in order to achieve optimal
results.
 Identify appropriate times for adding
flavoring ingredients to the cooking
process in order to achieve optimal
results.
 List eleven guidelines for using herbs
and spices in cooking.

PRELIMINARY EXAM
6 5 LO5 Miseen Place 5. Miseen Place  Discussion  Professional
 Define miseen place and explain why 5.1 Planning and Organizing  Handouts Cooking by Wayne
care must be taken in its planning. production  Visual Presentation Gisslen
 Describe five general steps used in 5.2 Using the knife  Market List  Culinary Arts by
planning miseen place. 5.3 Preliminary cooking and  Group Laboratory Ruth Javier-Reyes
 Explain the difference in preparation flavoring Activity  Fundamentals of
requirements for set meal service and 5.4 Preparation for frying  Recipe Professional
extended meal service. understanding Cooking
 List five guidelines to observe when Film Showing  By Gene Gonzalez
sharpening a chef’s knife.  DVD Pro chefs
 Demonstrate major cutting training materials
techniques required in food
preparation.
 Describe basic precooking and
marinating procedures.
 Set up and use a standard breading
station.

7-8 10 LO6 Stocks and Sauces 4. Stocks and Sauces  Discussion  Professional
 Prepare basic mirepoix. 4.1 stocks  Handouts Cooking by Wayne
 Flavor liquids using a sachet or spice 4.2 ingredients  Visual Presentation Gisslen
bag. 4.3 procedures  Market List  Culinary Arts by
 Prepare white veal or beef stock, 4.4 reductions and glazes  Group Laboratory Ruth Javier-Reyes
chicken stock, fish stock, and brown 4.5 convenience bases Activity  Fundamentals of
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 DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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stock. 4.6 sauces  Recipe Professional
 Cool and store stocks correctly. 4.7 understanding sauces understanding Cooking
 Prepare meat, chicken, and fish 4.8 roux  Film Showing  By Gene Gonzalez
glazes. 4.9 thickening agents’  DVD Pro chefs
 Evaluate the quality of convenience 4.10 finishing techniques training materials
bases and use convenience bases. 4.11 sauce families
 Explain the functions of sauces and 4.12 production
list five qualities that a sauce adds to
foods.
 Prepare white, blond, and brown roux
and use them to thicken liquids.
 Prepare and use beurremanié.
 Thicken liquids with cornstarch and
other starches.
 Prepare and use egg-yolk-and-cream
liaison.
 Finish a sauce with raw butter
(monter au beurre).
 Prepare the five leading sauces:
Béchamel, Velouté, Brown Sauce or
Espagnole, Tomato Sauce, and
Hollandaise.
 Prepare small sauces from leading
sauces.
 Identify and prepare five simple butter
sauces.
 Prepare compound butters and list
their uses.
 Prepare pan gravies.
 Prepare miscellaneous hot and cold
sauces.

9 5 LO7 Soups 7. Soups  Discussion  Professional

 Describe three basic categories of 7.1. understanding soups  Handouts Cooking by Wayne
soups. 7.2. classification of soups  Visual Presentation Gisslen
 Identify standard appetizer and main 7.3. service of soups  Market List  Culinary Arts by
course portion sizes for soups. 7.4. clear soups  Group Laboratory Ruth Javier-Reyes
 State the procedures for holding 7.5. broths Activity  Fundamentals of
soups for service and for serving 7.6. consomme  Recipe Professional
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 DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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soups at the proper temperature. 7.7. vegetable soups understanding Cooking
 Prepare clarified consommé. 7.8. thick soups  Film Showing  By Gene Gonzalez
 Prepare vegetable soups and other 7.9. cream soups  DVD Pro chefs
clear soups. 7.10. puree soups training materials
 Prepare cream soups. 7.11. bisque
 Prepare purée soups. 7.12. chowders
 Prepare bisques, chowders, specialty
soups, and national soups.
9-12 20 LO8 Meats, Games, Poultry 8. Meats, Games and Poultry  Discussion  Professional
 Understanding meat, poultry and 8.1. composition, structure and  Handouts Cooking by Wayne
game basic quality factors  Visual Presentation Gisslen
 Cooking meat, poultry and game 8.2. composition  Market List  Culinary Arts by
 Describe the composition and 8.3. structure  Group Laboratory Ruth Javier-Reyes
structure of meat and explain how 8.4. inspection and grading Activity  Fundamentals of
they relate to meat selection and 8.5. aging  Recipe Professional
cooking methods. 8.6. understanding the basic cuts understanding Cooking
 Explain the use of the federal meat 8.7. bone structure  By Gene Gonzalez
 Film Showing
inspection and grading system in 8.8. beef, lamb and pork cuts  DVD Pro chefs
selecting and purchasing meats. 8.9. selecting meats training materials
 Explain the effect that aging has on 8.10. cooking and handling meats
meat and identify the two primary 8.11. tenderness and appropriate
aging methods. cooking methods
 Identify the primal cuts of beef, lamb, 8.12. doneness
veal, and pork, and list the major 8.13. cooking variety meats
fabricated cuts obtained from each of 8.14. handling and storage
them. 8.15. trussing
8.16. cutting up poultry
 Select appropriate cooking methods
for the most important meat cuts,
based on the meat’s tenderness and
other characteristics.
 Prepare variety meats.
 Identify the characteristics of game
meats and select the appropriate
cooking methods for them.
 Determine doneness in cooked meat.
 Store fresh meat and frozen meat to
gain the maximum shelf life.
 Explain the differences between light
meat and dark meat, and describe
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 DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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how these differences affect cooking.
 Describe four techniques that help
keep chicken or turkey breast moist
while roasting.
 Define the following terms used to
classify poultry: kind, class, and style.
 Identify popular types of farm-raised
game birds and the cooking methods
appropriate to their preparation.
 Store poultry items.
 Determine doneness in cooked
poultry, both large roasted birds and
smaller birds.
 Truss poultry for cooking.
 Cut up chicken into parts.
MIDTERM EXAM
13 5 LO9 Fish and Shellfish 9. Fish and Shellfish  Discussion  Professional
 Explain how the cooking qualities of 9.1 fin fish  Handouts Cooking by Wayne
fish are affected by its lack of 9.2 composition and structure  Visual Presentation Gisslen
connective tissue. 9.3 special problems in cooking  Market List  Culinary Arts by
 Determine doneness in cooked fish. fish  Group Laboratory Ruth Javier-Reyes
 Demonstrate the appropriate cooking 9.4 cutting fish Activity  Fundamentals of
methods for fat and lean fish. 9.5 varieties and characteristics  Recipe Professional
 List seven basic market forms of fish. 9.6 handling and storage understanding Cooking
 Dress and fillet round fish and flatfish. 9.7 shellfish  By Gene Gonzalez
 Film Showing
 List and describe common varieties of 9.8 mollusk  DVD Pro chefs
saltwater and freshwater fin fish used 9.9 cephalopods training materials
in North American food service. 9.10 crustaceans
9.11 miscellaneous sea food
 Identify the characteristics of fresh
cooking and serving fish and
fish and contrast them with
shellfish
characteristics of not so fresh fish.
 Store fish and fish products.
 Understand the popular varieties of
shellfish and discuss their
characteristics.
 10.Outline the special safe handling
and cooking procedures for shellfish.
 11.Open oysters and clams, split
lobster, and peel and devein shrimp.
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 DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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14 5 LO10 Vegetables 10. Vegetables  Discussion  Professional

 Describe the factors that influence 10.1 controlling quality changes  Handouts Cooking by
texture, flavor, color, and nutritional during cooking  Visual Presentation Wayne Gisslen
changes when cooking vegetables. 10.2 controlling texture changes  Market List  Culinary Arts by
 Cook vegetables to their proper 10.3 controlling flavor changes  Group Laboratory Ruth Javier-Reyes
doneness. 10.4 controlling color changes Activity  Fundamentals of
 Judge quality in cooked vegetables, 10.5 general rules of vegetable  Recipe Professional
based on color, appearance, texture, cookery understanding CookingBy Gene
flavor, seasonings, and 10.6 standards of quality in cooked Gonzalez
 Film Showing
appropriateness of combination with vegetables  DVD Pro chefs
sauces or other vegetables. 10.7 handling vegetables training materials
 Perform the pre-preparation tasks for 10.8 fresh vegetables
fresh vegetables. 10.9 processed vegetables
 Calculate yields based on trimming 10.10 production and holding
losses. problems in quantity cooking
 Determine the quality of frozen, 10.11 storagecooking vegetables
canned, and dried vegetables.
 Prepare vegetables using the batch
cooking method and the blanch-and-
chill method.
 Store fresh and processed
vegetables.
 Identify vegetables that are well
suited to the different vegetable
cooking methods.

15-16 10 LO11Salads and salad dressings, 11. Salads Sandwiches Hord’Oeuvres  Discussion  Professional
sandwiches, hors de oeuvres, Dairy and 1.1. types of salads  Handouts Cooking by Wayne
beverages, pates, terrines and cold food 1.2. ingredients  Visual Presentation Gisslen
 Identify and describe five different 1.3. arrangement and presentation  Market List  Culinary Arts by
salad types, and select appropriate 1.4. recipes and techniques  Group Laboratory Ruth Javier-Reyes
recipes for use as an appetizer, 1.5. salad dressings Activity  Fundamentals of
accompaniment, main course, 1.6. serving hors d’oeuvres  Recipe Professional
separate course, or dessert salad. 1.7. canapes understanding Cooking
 Identify a dozen popular salad greens; 1.8. cocktails  By Gene Gonzalez
 Film Showing
list six categories of other salad 1.9. relishes and dips  DVD Pro chefs
ingredients and recognize several 1.10. dairy products training materials
examples from each category. 1.11. milk and cream
1.12. butter and cheese
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 DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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 Judge the quality of fruits and 1.13. coffee and tea
complete the pre-preparation 1.14. handling and service of cold
procedures for fruit. dishes
 Identify the four basic parts of a salad. 1.15. galantines
 Prepare and arrange salads that 1.16. terrines based on mousselines
achieve maximum eye appeal. 1.17. foie gras, livers
 Set up an efficient system for
producing salads in quantity.
 Prepare the following types of salads:
green, vegetable, bound, fruit,
combination, and gelatin.
 Set up a successful salad bar and
buffet service.
 Identify the major salad dressing
ingredients.
 10.Prepare the following: oil and
vinegar dressings, mayonnaise and
mayonnaise-based dressings, cooked
dressings, and specialty dressings.
 Select, store, and serve fresh, good-
quality breads for sandwiches.
 Use sandwich spreads correctly.
 Identify the most popular types of
sandwich fillings.
 Set up an efficient sandwich station.
 Prepare the major types of
sandwiches to order.
 Prepare sandwiches in quantity.
 Name and describe the two principal
methods of serving hors d’oeuvres at
a reception.
 Prepare canapés.
 Prepare hors d’oeuvre cocktails and
relishes.
 Prepare dips.
 Prepare a variety of other hors
d’oeuvres, including antipasti,
bruschetta, and tapas.
 Name and describe the three types of
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 DATE DURATIO LEARNING OUTCOMES TOPICS METHODOLOGY RESOURCES ASSESSMENT
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sturgeon caviar, and name and
describe three other kinds of caviar.
 Describe the major milk, cream, and
butter products.
 Explain why milk curdles and why it
scorches, and identify the steps to
take to prevent curdling and
scorching.
 Whip cream.
 Describe the most important kinds of
cheese used in the kitchen.
 Store and serve cheese properly.
 Cook with cheese.
 Prepare coffee and tea.
17 5 LO12 Food presentation and garnishes 12. Food presentation and garnishes  Discussion  Professional
 Explain why attractive food 12.1. Hot food presentation  Handouts Cooking by Wayne
presentation is important. 12.2. Fundamentals of plating  Visual Presentation Gisslen
 Serve food that is attractively 12.3. garnish  Market List  Culinary Arts by
arranged on the plate or platter, with 12.4. cold food presentation  Group Laboratory Ruth Javier-Reyes
proper balance of color, shape, and 12.5. buffet arrangement and Activity  Fundamentals of
texture. appearance  Recipe Professional
 Identify common terms from classical 12.6. cold platter presentation understanding Cooking
garniture that are still in general use 12.7. Hot foods for buffets  By Gene Gonzalez
 Film Showing
today.  DVD Pro chefs
 Garnish a banquet platter with training materials
attractive and appropriate vegetable
accompaniments.
 Plan and arrange attractive food
platters for buffets.

FINAL EXAM

GRADING SYSTEM:
 Prelim Grade = (Class Standing x 2 + Major Exam)/3
 Midterm Grade = (Class Standing x 2 + Major Exam)/3
 Final Grade = (Class Standing + Major exam x 2)/2
 Semester Grade = (Prelim Grade + Midterm Grade + Final Grade)/3
 Class Standing:
o Attendance: 30%
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 o Learning Outcomes Continuous Assessment: 50%
o Independent/Off Classroom Activities: 20%

OBE ASSESSMENT METHODS:

1. Quizzes
2. Class Deliverables
3. Project Presentation
4. Portfolio Assessment

COURSE REQUIREMENTS:
1. Active Class Participation.
2. 3 Homework/Assignments per Term
3. 1 Project per Term
4. 2 Quizzes per Term
5. Attendance on the Class
6. Familiarization Tour
7. Portfolio (Collation of The Assignments, Complete Lecture and other Activities on the Subject)

CLASS POLICIES:
1. Tardiness. A student will be marked late if he/she enters the class 5 minutes after the indicated time. Any student who comes to class 15 minutes after the scheduled time or always late
for two consecutive meetings shall be marked “absent”.
2. Missed work or exam. Any student who missed to give class presentation, submit a work assignment, or to take a test should consult the concerned instructor for immediate compliance
3. Cheating and plagiarism. Any student who committed any form of academic dishonesty shall be given disciplinary action provided in the CDS Student’s Handbook.
4. Use of technology. Cell phones should be turned off while the session is in progress. Using laptops, notebook PCs, smart phones, and tablets shall be prohibited unless the instructor is
aware of the purpose and permits student’s request.

REFERENCES/READINGS:
 Professional Cooking, 7th edition, 2011 by Wayne Gisslen
 Culinary Arts , 2015 by Ruth Estrada Javier-Reyes
 Cookery Exploratory, 2017 Cecilia Elena Delos Reyes
 Fundamentals in Professional Cooking, 2012 by Gene Gonzales
 The Culinary Institute of America ProChef Training Materials

WEBSITES AND URL:

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  www.ciaprofessional.com
 www.wileyplus.com

PREPARED BY: SHAYNE VEL A. CINCO NOTED BY: JACKIE LOU P. SANTOS,MBA. APPROVED BY: MARIA ANNA D. CRUZ, PHD. MGNT
Faculty CHAIRPERSON, STHM VPAA

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