VISION
A globally recognized
University upholding
excellence amidst rich cultural
heritage
MISSION
Produce graduates who are
morally upright, socially and
culturally responsible
professional through quality,
relevant, and innovative
INSTRUCTION, RESEARCH,
EXTENSION, AND
RESOURCE GENERATION
GOALS OF THE UNIVERSITY
1. Academic excellence
2. Strong research leadership
and culture
3. Sustainable extension and
community engagement
4. Excellent public service
and good governance
COLLEGE OF BUSINESS AND MANAGEMENT VISION
The College of Business and
COURSE SYLLABUS Management envisions to be
an academic center of
Second Semester School Year: 2020-2021 excellence.
I. Course Code : HMPE312
MISSION
To provide competitive
II. Course Title : INTERNATIONAL CUISINE education in the field of
business and management
III. Credit Units : 6 Units (Hours) through blended learning.
IV. Course Description:
The course will introduce the students the classical cooking skills
GOAL
associated with the preparation and service of international and ethnic specific The College of Business and
cuisines. The student will be able to understand the similarities between current Management aims to produce
food production systems in the Philippines and those in the other regions of the responsible, productive and
world. The student will also be adaptable to various devotions in cooking globally competitive graduates
strategies, develop an understanding of food sources and the availability of who are equipped with
these items, making substitutions where warranted. International cuisine also entrepreneurial and
focuses on the heritage of the Culinary Arts as an art form and the student managerial skills that would
acquires in-depth artistic appreciation for their chosen profession. enable them to establish
industrially-viable projects for
economic sustainability.
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 THE OBJECTIVES OBJECTIVES

1. Intensify enhancement in V. Course Outcomes: Graduates of BSHRM:

instruction
2. Broaden access to higher
At the completion of the course, students will be able to:
1. Exemplifies
education
3. Promotes student welfare a. Apply the basic cooking methods used in international/western cooking. knowledge, skills and
4. Improve student performance b. Demonstrate the cuisines of the different countries stated in the course personal qualities in
in licensure examinations and
description. managing hotel and
employment restaurant
5. Intensify conduct of research  c. Evaluate the differences and similarities of cuisines.
6. Increase presentation and d. Appreciate the challenge, excitement and creativity associated with enterprises;
publications of research international cuisine.
results/ papers in national and
e. Learn basic but useful analytical skills and tools in studying international 2. Adapts to the
international fora/journals emerging global
7. Generate, package and patent cuisine.
relevant technologies trends in the
8. Improve extension and hospitality industry;
training services
9. Intensify conduct of existing
extension and training
programs and activities 3. Manifests the ability
10. Undertake new extension and in building national
training programs focused on
VI. Grading System: and international
technology sharing and linkages and cultural
application
11. Enhance existing income 2 1 exchange; and
generating projects Midterm Grade = x Class Standing + X Midterm Exam
3 3
12. Maximize the utilization of
assets (land) 4. Initiates
13. Intensify resource generation 2 1
Tentative FG = x Class Standing + X Final Exam entrepreneurial
and networking 3 3
14. Continue modernizing the activities to generate
university 2 1 income.
15. Continue improving Final Grade = x TFG + x MG
administrative 3 3
proficiency and financial
management
16. Adopt good governance by
heart and action of all
university officials

IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
VII. LEARNING ACTIVITY PLAN

Teaching & Learning Assessment

Learning Outcomes Course Content Resources References
Activities Task

Week 1 THE INSTITUTION

At the end of the session,
 VGMO of the Interactive Lecture
the students would be able
University and Discussion www.ifsu.edu.ph
to: Recitation
the college. Student Handbook
 Recite the vision, Gamification IFSU Code
 Classroom and Quiz
mission, goals and laboratory rules
objectives of the Brainstorming Student Handbook
and regulations
University and the  Grading System
college.
Week 2-3 CHAPTER I: The Interactive Lecture Reports and Ppt. Presentation Michael F. Nenes,
Describe and understand basics of discussion additional CEC, CCE 2019.
the characteristics of International information Worksheet International
international cuisine Cuisine; Group discussion Cuisine.
cards about
 Identify and define the Mexican Cuisine Laboratory Rubrics John Wiley & Sons,
a. The Land Mexican Cuisine INC. 1-48
land, history, food and
related terminology b. The History of
about Mexico Mexico Quiz Multimedia
 Describe cultural c. The nature of
characteristic of Mexican Mexican Cuisine Return Demo
cuisine d. The food and
 Enumerate individual ingredients of
food crops of Mexico Mexican Cuisine:
 Create recipes and Northern Mexico,
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 dishes Central Mexico,
Southern Mexico
and The Gulf of
Mexico, The
Yucatan
Peninsula, The
Pacific Coast;
The Baja
California
Peninsula
e. Nature of
Mexican Cuisine

f. The meal
structure of
Mexican Cuisine

Week 4-5 CHAPTER II Interactive Lecture Reports and Ppt. Presentation

 Identify and define South American discussion additional
the land, history, Cuisine information Worksheet
food and related a. The land Group discussion
cards about
terminology about b. The History of Laboratory Rubrics
South America South American
South America
 Describe cultural c. The people Cuisine Michael F. Nenes,
characteristic of d. Types of oil Multimedia CEC, CCE 2019.
South American e. Types of soy Quiz International
cuisine sauce, vinegar, Cuisine.
 Distinguish individual sauces Return Demo John Wiley & Sons,
food crops of South f. The food and INC. 49-105
America ingredients:
 Apply concepts Venezuela,
learned by creating Brazil, The
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 recipes and dishes Guianas,
Colombia,
Ecuador, Peru,
Bolivia,
Paraguay, Chile,
Argentina,
Uruguay.
g. The famous
American
dishes

Week 6 CHAPTER III Michael F. Nenes,

 Identify and define The Caribbean Ppt. Presentation CEC, CCE 2019.
the land, history, Cuisine Reports and International
food and related a. The Caribbean additional Worksheet Cuisine.
terminology about geography information John Wiley & Sons,
the Caribbean b. The history and Interactive Lecture cards about the Laboratory Rubrics INC. 106-147
 Describe cultural people of The discussion Caribbean
characteristic of the Caribbean
Cuisine
Caribbean c. The food Group discussion Multimedia
 Distinguish individual d. Menus and
food crops of The Recipes from the Quiz
Caribbean Caribbean
Return Demo
 Apply concepts
learned by creating
recipes and dishes
Week 7-8 CHAPTER IV Interactive Lecture Reports and
Describe and understand The Japan, China discussion additional
the characteristics of and Korean information
Japanese, Chinese and Cuisines Group discussion Michael F. Nenes,
cards about
Korean cuisine a. The geography of Ppt. Presentation CEC, CCE 2019.
Japan, China
 Identify and define Japan, China and Online forum International
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 the land, history, Korea and Korea Worksheet Cuisine.
food and related b. The history, food John Wiley & Sons,
terminology about and people of Quiz Laboratory Rubrics INC. 148-312
Japan, China and Japan, China and
Korea Korea Return Multimedia
 Describe cultural c. The five schools Demo/Productio
characteristic of of Chinese
n of Japanese,
Japanese, Chinese cooking
d. Cooking Chinese and
and Korean cuisine
 Distinguish individual equipment and Korean cuisine
food crops of Japan, fuel sources
China and Korea e. Usage of tripod
 Apply concepts cooking method
learned by creating f. The demand for
recipes and dishes of variety, color,
Japan, China and texture and
Korea. balance in
Chinese cuisine
g. Similarities and
differences in
regional cuisines;
Tang,
Cantonese,
Hunan,
Szechuan and
Peking
h. The principles of
cooking,
seasoning,
finishing and
saucing, and
serving.
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 i. Japanese,
Chinese and
Korean cooking
and process.
j. Menus and
Recipes from
Japan, China and
Korea
Week 9 MIDTERM EXAMINATION
Week 10-11 CHAPTER V
Describe and understand The Southeast Asia
the characteristics of the a. The land,
Southeast Asian Cuisines history and
 Identify and define people of the
the land, history, Southeast Reports and
food and related Asia
additional Ppt. Presentation
terminology about b. The different
delicacies of Interactive Lecture information Michael F. Nenes,
Southeast Asia
Southeast discussion cards about Worksheet CEC, CCE 2019.
 Describe cultural
Asian Southeast Asia International
characteristic of
countries. Group discussion Laboratory Rubrics Cuisine.
Southeast Asian
c. Menus and John Wiley & Sons,
cuisine Quiz
recipes from Online forum Multimedia INC. 313-370
 Distinguish individual
food crops of the the different Return Demo
Southeast Asia countries of
 Apply concepts the Southeast
learned by creating Asia
recipes and dishes of d. Variety of
the Southeast Asia noodles
e. Rice
Week 12-13 CHAPTER VI Interactive Lecture Reports and Ppt. Presentation
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 Describe and understand Spain and Middle
the characteristics of Spain East
and Middle East Cuisines a. The land,
 Identify and define history and
the land, history, people of the
food and related Middle East
terminology about and Spain additional
Spain and Middle b. The different information
East delicacies of Michael F. Nenes,
cards about
Spain and Discussion Worksheet CEC, CCE 2019.
 Describe cultural cuisines of Spain
Middle East. International
characteristic of and Middle East.
c. Menus and Journal Article Review Laboratory Rubrics Cuisine.
Spain and Middle
recipes from John Wiley & Sons,
East
Spain and Online Forum Quiz Multimedia INC. 371-453
 Distinguish individual
food crops of Spain Middle East
Return Demo
and Middle East
 Apply concepts
learned by creating
recipes and dishes of
Spain and Middle
East

Week 14 CHAPTER VII Interactive Lecture Reports and Ppt. Presentation

Describe and understand Turkey, Greece, and discussion additional Michael F. Nenes,
the characteristics of Crete information Worksheet CEC, CCE 2019.
Turkey, Greece and Crete a. The land, Group discussion International
cards about
 Identify and define history and Laboratory Rubrics Cuisine.
people of the Online Forum cuisines of Spain John Wiley & Sons,
the land, history,
food and related Turkey, and Middle East. Multimedia INC. 454-500
terminology about Greece and
Turkey, Greece and Crete Quiz
Crete b. The different
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
  Describe cultural delicacies of
characteristic of Turkey,
Turkey, Greece and Greece and
Crete Crete Return
 Distinguish individual c. Menus and
recipes from Demo/Productio
food crops of Turkey,
Greece and Crete Turkey, n of Turkey,
 Apply concepts Greece and Greece and
learned by creating Crete Crete Cuisine
recipes and dishes of
Turkey, Greece and
Crete

Week 15 CHAPTER VIII

Describe and understand The British Isles
the characteristics of The a. The land,
British Isles history and Reports and
 Identify and define people of The additional
the land, history, British Isles information
b. The different Ppt. Presentation
food and related cards about Michael F. Nenes,
delicacies of Interactive Lecture
terminology about cuisines of The CEC, CCE 2019.
The British discussion Worksheet
The British Isles British Isles. International
 Describe cultural Isles Cuisine.
c. Menus and Group discussion Laboratory Rubrics
characteristic of The John Wiley & Sons,
British Isles recipes from Quiz INC. 599-639
The British Online Forum Multimedia
 Distinguish individual Return
food crops of The Isles
Demo/Productio
British Isles n of The British
 Apply concepts Isles Cuisine
learned by creating
recipes and dishes of
The British Isles
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 Week 16 CHAPTER IX Interactive Lecture Reports and Ppt. Presentation Michael F. Nenes,
CUISINE OF discussion additional CEC, CCE 2019.
Describe and understand FRANCE AND information Worksheet International
the characteristics of ITALY Group discussion Cuisine.
cards about
France and Italy a. Nature of Laboratory Rubrics John Wiley & Sons,
cuisines of The
 Identify and define French and Online Forum INC. 640-741
the land, history, Italian French and Multimedia
food and related cuisines Italian Cuisine.
terminology about b. Regions of
France and Italy France and Quiz
 Describe cultural Italy with their
characteristic of distinctive Return
France and Italy cuisine Demo/Productio
 Distinguish individual c. Ingredients n of French and
food crops of France used in
Italian cuisine
and Italy French and
 Apply concepts Italian cooking
learned by creating d. Meal structure
recipes and dishes of e. History of
France and Italy Potato
f. French
Brigade
g. Dining room
brigade
h. Kitchen Staff
Brigade
i. Famous
French and
Italian Dishes
j. Kinds of
Pasta
(Spaghetti, Fettucini,
IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
 etc.)

Week 17 CHAPTER X
Describe and understand The Cuisine of
the characteristics of Germany, Austria
Germany, Austria and and Switzerland Reports and
Switzerland additional
 Identify and define a. The land, information
the land, history, history and cards about
food and related people of cuisines of
terminology about Germany, Germany,
Austria and Ppt. Presentation
Germany, Austria Austria and Michael F. Nenes,
Switzerland Interactive Lecture
and Switzerland CEC, CCE 2019.
b. The different discussion Switzerland. Worksheet
 Describe cultural International
characteristic of delicacies of Cuisine.
Germany, Group discussion Quiz Laboratory Rubrics
Germany, Austria John Wiley & Sons,
and Switzerland Austria and INC. 742-784
Switzerland Online Forum Return Multimedia
 Distinguish individual
food crops of c. Menus and Demo/Productio
Germany, Austria recipes from n of famous
and Switzerland Germany, dishes in
 Apply concepts Austria and Germany,
learned by creating Switzerland
Austria and
recipes and dishes of Switzerland
Germany, Austria
and Switzerland

Week 18 Final Examinations

IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)
VIII. References

Michael F. Nenes, CEC, CCE 2009. International Cuisine.

John Wiley & Sons, INC.

WEBSITES

www.Historycentral.com

www.NationbyNation.com

www.geographia.com

www.britannica.com

www.AsiaRecipe.com

www.foodbycountry.com

Prepared by: Checked by: Approved by:

CORINE JOY S. TAPO JENIFER P. PINKIHAN JENNIFER MADONNA G. DAIT

Subject Instructor Chairperson, BSHM Dean, College of Business and Management

IFSU-VPAA-INS-F004
Rev.00(Feb.04,2019)