SEÑOR TESORO COLLEGE, INC

Diversion Road, San Miguel

Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

OUTCOMES-BASED SYLLABUS
I. VISION

“Señor Tesoro College Inc. is a Leading Institution of learning, committed to the development and empowering of
professionally competent, socially responsible and productive citizens doing their share in the service of God and
country”

II. MISSION

“Señor Tesoro College Inc. shall promote quality instruction in a learner-centered, globally competitive environment,
producing world class graduates in their field of specialization”

III. INSTITUTION OBJECTIVES

In line with its mission, Señor Tesoro College commits itself to:
 Provide academic experience with will develop the critical-analytical skills from students;
 Develop a holistic curriculum which will foster motivation and stimulate the passion for life-long learning;
 Promote a culture of excellence in the fields of Instruction, Research and Extensions;
 Build a community of God-fearing, values-laded and exemplary professionals.

Core Values:
S – Stability
T – Transformation
C – Competence
I – Integrity
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

IV. INSTITUTIONAL LEARNING OUTCOMES

No. Outcomes Upon Graduation, the student can

Analyze and solve problems by using informed judgement on

1 Develop analytical thinking skills evidence, sound reasoning and creativity to differentiate facts from
opinions and to specify solutions and their consequences

Exercise role as local and global citizens participation in

Professional competent, social democratic process respect social and cultural diversity,
2 responsible and productive appreciate the complexity of the physical world and understand
citizens the significance of both environment sustainability and social
justice

Be equitable access to an effective digital learning environment

Preparedness for globally through digital conversion that affects the curriculum,
3
competitive environment assessment, professional development, infrastructure, policy,
budget and communications

Display expertise in a given profession through professional

To produce a world class
advocacy, promotion of profession in positive, constructive
4 graduates in their field of
manner and use of effective organization and time management
specialization
for efficient practice

5 Lifelong learning competence Utilize lifelong learning skills in pursuit of personal development
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

and excellence in professional practice

Exhibit professionalism, integrity and ethical standards by

reflecting on the value of professionalism in daily interactions, use
6 Integrity and Professionalism
appropriate ethical choices in practice setting which is the best
interest of the client

V. PROGRAM OUTCOMES: BACHELOR OF SCIENCE VOCATIONAL TEACHER EDUCATION (CMO No. 79 Series of
2017)

Upon completion of the program, the graduates can:

A. Common to all programs in all types of HEIs. The BTVTEd graduates have the ability:
1. Articulate and discuss the latest development in the specific field of practice
2. Effectively communicate orally and writing in using English, Filipino, mother tongue language, and an appropriate Foreign
Language required by the industry
3. Work effectively and independently in multi-disciplinary and multi-cultural teams
4. Act in recognition of professional, social and ethical responsibility
5. Preserve and promote “Filipino historical and cultural herniate” (based on RA No. 7722)
B. Common to the Teacher Education Discipline
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

1. Articulate the rootedness of education in philosophical, socio-cultural, historical, psychological, and political contexts.
2. Demonstrate mastery of subject matter/discipline.
3. Facilitate learning using a wide range of teaching methodologies and delivery modes appropriate to specific learners and their
environments.
4. Develop innovative curricula, instructional plans, teaching approaches, and resources for diverse learners.
5. Apply skills in the development and utilization of ICT to promote quality, relevant, and sustainable educational practices.
6. Demonstrate a variety of thinking skills in planning, monitoring, assessing, and reporting learning processes and outcomes.
7. Practice professional and ethical teaching standards sensitive to the local, national and global realities.
8. Pursue lifelong learning for personal and professional growth through varied experiencial and field-based opportunities.
C. Specific to a sub-discipline and a major Technical-Vocational Teacher Education
1. Demonstrate the competencies required of the Philippine TVET Trainers-Assessors Qualifications framework (PTTQF)
2. Demonstrate broad and coherent, meaningful knowledge and skills in any of the specific fields in technical fields and vocational
education.
3. Apply with minimal supervision specialized knowledge and skills in any of the specific fields in technical fields and vocational
education.
4. Demonstrate higher level literacy, communication, numeracy, critical thinking learning skills needed for higher learning;
5. Manifest a deep and principled understanding of the learning processes and the role of the teacher in facilitating these processes in
their students;
6. Show a deep and principled understanding of how educational processes relate to larger historical, social, cultural, and political
processes;
7. Apply a wide range of teaching processes skills (including curriculum development, lesson planning, materials development,
educational assessment, and teaching approaches); and
8. Reflect on the relationship among the teaching process skiills, the leaning processing in the students, the nature of the
content/subject matter, and other factors affecting educational processes in order to constantly improve their teaching knowledge,
skills and practices.

VI. COURSE OUTLINE:

COURSE TITLE FOOD SELECTION AND PREPARATION COURSE CODE FSM102

 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

CREDIT UNIT(S) 4 COURSE PREREQUISITE/CO-REQUISITE NONE

COURSE DESCRIPTION
This course studies the principles involved in the selection, preparation and cooking of different classes of food to ensure proper
nutrition and value. It discusses the chemical composition of different food, their structure and their reaction to different
cooking processes. The art of food presentation is also emphasized. It also consists of training the students to prepare and cook
hot and cold meals, and portion and plate meat/food to guests in hotels, motels, restaurants, clubs, canteens, resorts and
luxury lines/cruises, especially suited to the commercial and institutional foodservice.
COURSE INTENDED LEARNING OUTCOMES (CILO’S)
Student may learn the following:
 Participate in workplace communication.
 Practice occupational health and safety procedures in food preparation and presentation areas.
 Apply food safety and sanitation practices
 Identify tools and equipment used in the production kitchen
 Safely use basic food preparation equipment
 Using proper measuring and weighing utensils when preparing food.
 Demonstrate quality food selection and preparation through correct techniques
 Exercising judgment when discretion is needed as to time, temperatures, size of flame, intensity of heat, size and shape of
cooking and serving utensils, and correct use of equipment.
 Preparing ad presenting food products by using standardized recipes.
 Using approved handling techniques when preparing, holding and serving food.
 Practicing professional presentation and display techniques.
 Evaluate sensory attributes of various food products
 Demonstrate an understanding of cultural competence/sensitive through various foods prepared
 Utilize recommendations from current food guidance systems in the preparation of basic food products
 Apply basic food science principles to the functions of ingredients in prepared food products
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

PRELIMINARY PERIOD

No. of SPECIFIC CONTENT/TOPIC METHODOLOGY REFERENCES ASSESSMENT

Hours OBJECTIVES TASK
1 hour At the end of the
unit, the student
should be able to: 1. Orientation: Vision, Lecture/Discussion Student Recitation on the
1. Familiarize and Power Point Presentation Handbook VMO of Señor
Mission and Objectives
understand what Tesoro College
are the vision, goal of Señor Tesoro College
and objectives of 2. School Policies and
the school Course Requirements
2. Understand the
school disciplinary
rules and course
requirements

11 At the end of the

hours unit, the student
should be able to: 3. History and  Lecture/Discussion Catering & Class Test
1. Review and Background  Power Point Food Use of flash cards
understand the 3.1 Definition Presentation production by to test students on
history of the food 3.2 Agriculture and Verma, Gopal, their
industry Agronomy 2013. understanding of
3.3 Food Processing the terms.
3.4 Industry Influence Food &
3.5 Regulation Weights
3.6 Wholesale and measure by Quiz #1
Distribution • Group Discussion Aquino, Ma. Discuss the use of
3.7 Retail • Individual/Group Christina G. resources in the
3.8 Food Industry 2015 food industry.
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

technologies Exercise
3.9 Marketing • Group Presentation Culinary Arts
3.10 Labour & Education by Javier-Reyes, Class Acitivity (I)
Ruth Estrada,
2015. Write instructions
for a specific
4. Resources A Practical restaurant or
2. Describe how the 4.1 Food Guide in basic culinary procedure.
menu influences 4.2 Human baking and
the use of 4.3 Food safety & security cooking by
resources in the Agencies Hilario, Jose S., Assignment (I)
food industry. 4.3.1 International 2015. Search some
Association for Food current trends
Protection Coomercial society that affects
4.3.2 World Cookery (NC II) the food service
Resources Institute by Roque, industry.
4.3.3 Food & Nelson Leo O.,
Agriculture Organization 2016. Quiz #2
4.3.4 World Food Calculate correctly
Programme www.google.com using numerical
4.3.5 International concepts.
Food Information Council
Quiz #3
5. Outline of Food Convert
Preparation standardized
3. Explain the 5.1 Essence recipes.
significance of the 5.1.1 Chef
recipe for food 5.1.2 Cooking Quiz #3
preparation. 5.1.3 Cuisine Calculate &
5.2 Food Preparation managed food cost.
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

Techniques
5.3 International Cuisine
5.4 General Ingredients
5.5 General Food
Preparation Concepts

6. Employees Role
6.1 Doing the job correctly
6.2 work neatly & safety
4. Outline the 6.3 Handle equipment &
various roles of materials properly
food service staff 6.4 Time management
within the industry. 6.5 Job satisfaction
6.6 Attendance &
Punctuality
6.7 Warnings
6.8 Resentment
6.9 Ratings
6.10 Promotions & Raises
6.11 Pay loss
6.12 Suspension or job
loss
6.13 Employee Evaluation

7. Measuring techniques
7.1 Nonmetric measure of
volume
5. Practice and 7.2 Correct techniques for
demonstrate proper measuring ingredients
measuring 7.3 Application of
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

techniques and measuring techniques

convert 7.4 Convert standardized
standardized recipes.
recipes. 7.5 Recipe construction,
evaluation & comparison.

MIDTERM PERIOD

No. of SPECIFIC CONTENT/TOPIC METHODOLOGY REFERENCES ASSESSMENT

Hours OBJECTIVES TASK
30 At the end of the
hours chapter the
student will be
able to: 8. Starch & Cereal
Cookery  Lecture/Discussion Catering & Class Assessment
1. Practice and 8.1 Starch Principle  Film Showing Food of plans.
demonstrate starch 8.2 Cereal cookery  Group Discussion production by
& Cereal Cookery  Individual/Group Verma, Gopal, Class Practical
9. Milk & Cheese Exercise 2013. work
products& acids  Group Presentation  Starch &
2. Identify & 9.1 Various milk products  Demonstration & Food & Cereal
demonstrate milk & 9.2 Effects of heat in milk preparation of meals. Weights  Fruits
Cheese products protein measure by
 Vegetables
9.3 How milk behaves Aquino, Ma.
& Salads
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

during preparation Christina G.  Eggs

9.4 Comparison of various NOTE: Stress the correct 2015
cheese product melt & use of equipment,
natural cheese product. appropriate cooking Culinary Arts Assess dishes
9.5 Cooking with cheese. methods, the need for by Javier-Reyes, under the
kitchen safety and Ruth Estrada, following:
10. Fruit Selection & sanitation. 2015. - Taste
Cookery - Appearance
10.1 Prevention of A Practical - Nutrient
browning in fresh fruits NOTE: Emphasize the Guide in basic requirement
3. Prepare and through the use of conservation of food baking and - Overall
demonstrate fruit antioxidants. resources and nutrients. cooking by presentations
selection & 10.2 Factors that influence Hilario, Jose S., of meals.
cookery. the quality of cooked 2015. - Creativity
apples and
10.3 Observed fruits that Coomercial presentation
have enough pectin to Cookery (NC II)
form a gel when sugar & by Roque,
water are added. Nelson Leo O.,
10.4 Observed the variety 2016.
of ways fruits can be
prepared. www.google.com

11. Vegetables & Salads

4. Prepare and 11.1 Effect of heat & PH
demonstrate on pigments & texture in
vegetables and vegetables
salads. 11.2 Prepare vegetable in a
variety of ways & recognize
quality parameters in
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

selection & preparation.

11.3 Vegetable & Salad
preparation
11.3.1 Vegetable
11.3.2 Appetizer salad
11.3.3 Dinner
accompaniment salad
11.3.4 Main dish salad
11.3.5 Dessert salad

12. Fats & Emulsions

12.1 Effect of frying
temperature on fat
absorption during deep-fat
frying.
5. Identify and 12.2 Evaluate fats
become familiar according to colour,
with various effects flavour, and aroma & be
of fats and able to detect rancidity in
emulsions. a fat.
12.3 Become familiar with
various emulsions & the
effect that emulsifiers has
on stabilizing the
emulsions.

13. Eggs Cookery

13.1 Observe the effect of
aging on raw eggs.
13.2 Heat affects gelation
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

6. Become familiar of egg proteins

with various 13.3 Uses of egg white
methods of cooking forms in food preparation.
eggs.

SEMI-FINAL PERIOD

No. of SPECIFIC CONTENT/TOPIC METHODOLOGY REFERENCES ASSESSMENT

Hours OBJECTIVES TASK
30 At the end of the
hours chapter the
student will be Practical Activity
able to:  Lecture/Discussion Catering & (G)
14. Meat & Poultry  Power point Food Cut-up/disjoint a
1. Understand Cookery Presentation production by whole chicken.
meat composition, 14.1 Effects of the degree  Group Discussion Verma, Gopal,
aging, cuts, and of doneness as measured 2013. Class Activity (G)
 Individual/Group
cooking methods. by the internal Preparation of
Exercise
temperature & the effects dishes on:
 Group Presentation
of roasting temperature on
 Demonstration/
roasting. A whole chicken. Food & Weights  Meat
preparation of
14.2 Effects of heat & measure by  Poultry
meals for special
2. Prepare & treatment on the cooking Aquino, Ma.
group.  Seaffods
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

demonstrate meats of less tender cuts of beef. Christina G.  Legumes

using a variety of 14.3 Application of NOTE: Stress the correct 2015 and tofu
methods. different cooking use of equipment,  Sandwiches
techniques for different appropriate cooking Culinary Arts
 Salads and
meat cuts on varieties. methods, the need for by Javier-Reyes,
kitchen safety and Ruth Estrada, dressings
14.4 Cut-up or disjoint a sanitation. 2015.
whole chicken Assess dishes under
3. Understand how 14.5 Methods of chicken A Practical the following:
to cut, store, and preparation. Guide in basic - Appearance
cook poultry. baking and - Taste
4. Prepare & cooking by - Time/Prepara
NOTE: Emphasize the
demonstrate Hilario, Jose S., tion
conservation of food
poultry using a 2015. - Texture
resources and nutrients.
variety of methods. - Originality
Commercial - creativity
Cookery (NC II)
by Roque,
Nelson Leo O.,
2016.

www.google.com

FINAL PERIOD

No. of SPECIFIC CONTENT/TOPIC METHODOLOGY REFERENCES ASSESSMENT TASK

Hours OBJECTIVES
30 At the end of the
hours chapter the
student will be Practical Activity
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

able to: (G)

 Lecture/Discussion Catering & Cut-up/disjoint a
 Power point Food whole chicken.
5. Identify and 15. Seafood Presentation production by
understand 15.1 List of types of  Group Discussion Verma, Gopal, Class Activity (G)
varieties of seafood Seafood  Individual/Group 2013. Preparation of dishes
(fish and shellfish) 15.1.1 Fish Exercise on:
their freshness and 15.1.2 Shellfish  Group Presentation
appropriate storage - Crustaceans  Demonstration/  Meat
and cooking - Molluscs preparation of meals Food &  Poultry
methods 15.1.3 Echinoderms for special group. Weights  Seaffods
15.1.4 Meduszoa measure by  Legumes and
15.1.5 Tunicates NOTE: Stress the correct Aquino, Ma.
tofu
use of equipment, Christina G.
2015  Sandwiches
appropriate cooking
15.2 Application of  Salads and
methods, the need for
6. Prepare & different cooking Culinary Arts dressings
kitchen safety and
demonstrate techniques for fish and sanitation. by Javier-Reyes,
different types of shellfish. Ruth Estrada,
seafood using a 2015. Assess dishes under
variety of methods the following:
A Practical - Appearance
16. Legumes & Tofu
Guide in basic - Taste
16.1 Application of
7. Identify and NOTE: Emphasize the baking and - Time/Preparat
different cooking
prepare legumes conservation of food cooking by ion
techniques for legumes &
and tofu resources and nutrients. Hilario, Jose S., - Texture
tofu.
2015. - Originality
- creativity
8. Become Commercial
acquainted with 17.Sensory evaluation of Cookery (NC II)
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

tofu in food food by Roque,

preparation. 17.1 Effect of temperature Nelson Leo O.,
on flavour intensity. 2016.
9. Identify sensory 17.2 Colour affects flavour
evaluation of foods. 17.3 Texture affects food www.google.co
identification m

18. PANTRY
18.1 Sandwich preparation
18.2 Salad identification &
10. Prepare preparation
sandwiches using a 18.3 Salad dressings Demonstrate the
variety of breads 18.4 hot & cold buffet preparation of dishes and
and fillings follow up with class
11. Identify, select, practical work.
and prepare salad
ingredients.
12. Prepare a
variety of salad
dressings.
13. Prepare, store,
and handle a
variety of salads.
14. Prepare and
present a variety of
hors d'oeuvre
15. Plan, prepare,
decorate, and
present a cold
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

buffet. FINAL
EXAMINATION

VI. Course Assessment (Criteria for Grading)

1. Course Assessment (Criteria for Grading)
Methods of Evaluation: Students will be evaluated according to the following:
03 – Examinations (Preliminary Examination, Midterm Examination, Semi-Final Examinations and Final Examination)
09 – Quizzes
04 – Practical Demonstration
01 – Oral Questions
03 – Group Discussion
03 – Class Research
02 – Class Group Activity
03 – Class Report

The final course grade will be computed according to the following formula:

Lecture Subjects:
- 40% for the Periodical / Major Examinations
- 60% for Class Standing
o Quiz
o Class/Oral Participations
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

o Projects
o Attendance

Laboratory Subjects:
- 40% Major Examinations
- 60% for Class Standing
o Quiz
o Class participation
o Lab/Projects
o Attendance

The Grading System is computed as follows:

Score
Transmutation of Raw Score= x 40+60
Number of Items

Midterm Grade Tentative Final Grade Final Grade

Prelim Period Grade+ Midterm Period Grade(2) Semi Final Period Grade+ Final Period Grade(2) MG+TFG
MG= TFG= FG=
3 3 2
 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

Course Policies
1. Attendance Procedure. Attendance will be taken at the beginning of each class. Instructors are responsible for monitoring and
recording of student’s attendance and tardiness. The standards of attendance should be maintained to prevent giving credit to
student who does not meet the minimum attendance requirements. A student who incurs absences more than 7 shall be given
no credit for the course or subject.
2. Absence due to illness. If you are sick, DO NOT ATTEND THE CLASS. Contact the instructor by e-mail, telephone or cellphone
to discuss how you will keep up with the coursework activities.
3. Examination and Grades. There are four major examinations scheduled during the semester: Preliminary, Midterm, Semi-final
and Final Examination. These will be announced in the school calendar. Examinations taken outside of the school are not
allowed. No students shall be exempted from any of these examinations. Other rules are the following:
a. No oral examinations are allowed
b. The periodical examination must in a form of summative test (identification, multiple choice, enumeration and essay).
The Formative test can only be given before any scheduled periodical examinations
c. No students are allowed to take examination without permit duly issued by the Registrar Office. Before the Registrar
released any examination permit they must inform first the Accounting Office to check the financial obligations of the
students
d. Instructor should inform students from their periodical examination results and return test paper/booklets with ten
(10) school working days from the date of actual examination. All grade-related problems of students must be promptly
brought to the attention of Program Head.
e. Students at all times during examination must observe honesty and silence. They must clear their desk except which
the instructor allows him/her to have on hand
f. Student/s who caught cheating the score will be automatically zero. Student who cheats during the quiz get zero score
for that particular quiz.

VII. Consultation Hours

 SEÑOR TESORO COLLEGE, INC
Diversion Road, San Miguel
Calasiao,Pangasinan
Email Address:senortesoro_college@yahoo.com
Tel. No. 522-4928

Prepared by: Evaluated by: Approved by:

Prof. Jemelle P. Lopez Dr. Catherine Velasco Mr. Rodrigo C. Coquia Jr.
Part Time Faculty Academic Consultant Vice President for Operations