EASTERN VISAYAS STATE UNIVERSITY

TANAUAN CAMPUS
Control No. EVSU-ACA-F-005
TIITLE OF FORM: COURSE SYLLABUS Revision No. 01
Date AUGUST 15, 2020

VISION MISSION
A Leading State University in Technological and Professional Education Develop a Strong Technologically and Professionally Competent Productive Human
Resource Imbued with Positive Values Needed to Propel Sustainable Development

COURSE DESCRIPTION
PROGRAM : ALL PROGRAMS
CLASSIFICATION OF SUBJECT : MAJOR This course is primarily focused on the fundamentals of classical French cuisine. It is
COURSE CODE : CUL 333 composed of 2 hours of lecture and 3 hours of practical laboratory work. It is designed to
COURSE TITLE : CLASSICAL FRENCH CUISINE expose the students in the hospitality and other allied disciplines in terms of one of the world’s
SEMESTER : 1ST SEMESTER major culinary traditions: The French cuisine. The course provides the basic principles of the
SCHOOL YEAR : 2020 – 2021 said culinary tradition in order to prepare the students in the hospitality and tourism industry to
CREDIT UNITS : 3 UNITS be world class graduates of the Eastern Visayas State University. Inherent in the mission and
TIME FRAME : 54 HOURS vision of the university is to produce globally competitive graduates and this course
PREREQUISITE COURSE : N/A contributes to the fulfillment of the said institutional aspirations.
CO-REQUISTE : N/A
SCHEDULE : M/TH 9:00-12:00/8:00-10:00 COURSE OUTCOMES
CONSULTATION TIME : 6 HOURS
At the end of the semester, the students are expected to have a working knowledge and
perform several classical French cuisine from soups, sauces, eggs, entrees/luncheon dishes,
fish, poultry, meat, vegetables, cold buffet, wine, and desserts and cakes.

CUL 333 – CLASSICAL FRENCH CUISINE

COURSE OUTLINE

WEEK(S TOPIC
)
1 1. EVSU VMGO
2. Course Syllabus
3. Online Classroom Rules
2-4 Chapter 1: Basic Concepts in Classical French Cuisine
Chapter 2: French Soups and Sauces
Chapter 3: Eggs
5-7 Chapter 4: Entrees
Chapter 5: Fish and Poultry
8 MIDTERM EXAM
9-10 Chapter 6: Meat
11 Chapter 7: Vegetables
12-13 Chapter 8: Cold Buffets
14-15 Chapter 9: Desserts and Cakes
16 FINAL EXAM

FOUNDAMENTALS IN FOOD SERVICE OPERATIONS

WEEKS COURSE/LEARNING TOPICS LEARNING SOURCES ASSESSMENT CULMINATING

OUTCOMES ACTIVITIES ACTIVITY
1 1. State completely the Orientation: Getting to know each Student handbook, Memory/Recall
Eastern Visayas State 1. EVSU Vision, other, orientation and Syllabus, and Multi-media
University vision and Mission, Goals online classroom rules. presentation.
mission; and Core
Values
2. Explain the goals and 2. Course Syllabus
objectives of the Hospitality 3. Online Learning
Department; and Etiquettes

3. Discuss the institutional

and policies of the
Hospitality Department of
the University

WEEKS COURSE/LEARNING TOPICS LEARNING SOURCES ASSESSMENT CULMINATING

OUTCOMES ACTIVITIES ACTIVITY
1. Identify the different I. Basic Concepts in Observation and Beck, S., Bertholle, L., and Quiz (Table 1. The class will form
2-4 ingredients that are Classical French Demonstration Child, J. (1964). Mastering Completion Type) a group with 7-8
 commonly used in Cuisine Techniques the Art of French Cooking. members in each
classical French cuisine. New York: Alfred Knopf, group.
2. Distinguish the different 1. Ingredients Inc.
types of measurements III. 2. Measurements Worksheet
used in classical FrenchIV. 4. Cutting Techniques Pages 1-22
Individual or Paired Completion
cuisine. 5. Wine
Activities 2. They will choose
3. Determine the
application of different (2) any menus
temperatures used in from Classical
cooking various types Discussion Comment
Online Activities French Cuisine to
of classical French be presented.
cuisine.
4. Apply the different
types of cutting
techniques in preparing
classical French cuisine. 3. They must adopt
Evaluate the type of wine from the theories,
used in preparing classical techniques, and
French cuisine.
concepts learned
1. Identify the different II. French Soups and Observation and Beck, S., Bertholle, L., and Quiz
Sauces Child, J. (1964). Mastering from the class
types of French soups Demonstration (Identification
and sauces the Art of French Cooking. discussion and
Method Type)
2. Demonstrate the 1. Soups New York: Alfred Knopf, demonstration.
process of preparing 2. White and Brown Inc. Observation/Eval
soups in classical Sauces
Group Discussion uation Report
French cuisine 4.rr 3. Vinaigrettes Chapter 1 Pages 38-115 4. Every member
4 4. Hollandaise and with the use of submitted via
3. Demonstrate the from the group
Mayonnaise Electronic Forum Email/Online
process of preparing
white sauces, brown /Platforms/ Social Comment or should have
sauces vinaigrettes, Media Discussion role/duties.
hollandaise and
mayonnaise Actual or Video
4. Evaluate the product Individual or Recorded
and process related to Collaborative Demonstration of 5. The final output to
the preparation of Performance Task Performance be submitted will
classical French soups
be a DEMO
and sauces.
5. Create own version of VIDEO/VLOG
French soup and sauce posted on
using available Facebook Private
materials in the market. Group as the final
 1. Differentiate IV.
the III. Eggs Observation and Beck, S., Bertholle, L., and Quiz requirement for
different types of egg Demonstration Child, J. (1964). Mastering (Identification this subject.
dishes used in classical 1. Poached Eggs Method the Art of French Cooking. and TRUE-
French cuisine 2. Scrambled Eggs New York: Alfred Knopf, FALSE Type)
3. Omelettes Inc.
2. Demonstrate the 4. Shirred Eggs
process of preparing Group Discussion
Chapter 3 Pages 117-138
egg dishes in classical with the use of
French cuisine Electronic Forum
3. Evaluate the product /Platforms/ Social Observation/Eval
and process related to Media uation Report
the preparation of egg submitted via
dishes in classical Email/Online
French cuisine Individual or Comment or
4. Create own version of Collaborative Discussion
French egg dishes Performance
using available
materials in the
market.

1. Demonstrate V.
an IV. Entrees Observation and Beck, S., Bertholle, L., and Quiz
awareness of the Demonstration Child, J. (1964). Mastering (Identification
different types of 1. Pie Dough and Method the Art of French Cooking. and TRUE-
entrees used in Pastry Shells New York: Alfred Knopf, FALSE Type)
5-7 2. Soufflés Inc.
classical French
3. Pate a Choux
cuisine Group Discussion
4. Crepes Chapter 4 Pages 140-206
2. Demonstrate the with the use of Observation/Eval
process of preparing Electronic Forum uation Report
different entrees in /Platforms/ Social submitted via
classical French Media Email/Online
cuisine Comment or
3. Evaluate the product Discussion
and process related to Individual or
the preparation of Collaborative
different types of Performance Actual or Video
entrées in classical Recorded
French cuisine Demonstration of
4. Create own version of Task Performance
 French entrees using
available materials in
the market.

1. Demonstrate an V. Fish and Observation and Beck, S., Bertholle, L., and Quiz
awareness of the Poultry Demonstration Child, J. (1964). Mastering (Identification
different types of fish Method the Art of French Cooking. and TRUE-
and poultry dishes 1. Fish Filets New York: Alfred Knopf, FALSE Type)
2. Fish Dishes Inc.
used in classical
3. Roast Chicken
French cuisine 4. Sautéed and
2. Demonstrate the Fricasseed Chicken Chapter 5 Pages 208-287 Observation/Eval
process of preparing Group Discussion uation Report
different fish and with the use of submitted via
poultry dishes in Electronic Forum Email/Online
classical French /Platforms/ Social Comment or
cuisine Media Discussion
3. Evaluate the product
and process related to
the preparation of Actual or
different types of fish Individual or Video
and poultry dishes in Collaborative Recorded
classical French Performance Demonstration
cuisine of Task
4. Create own version of Performance
French fish and
poultry dishes using
available materials in
the market.
1. Demonstrate an VI. Meat Observation and Beck, S., Bertholle, L., and Quiz
9-10 awareness of the Demonstration Child, J. (1964). Mastering (Identification
different types of meat 1. Beef Method the Art of French Cooking. and TRUE-
dishes used in classical 2. Lamb and Mutton New York: Alfred Knopf, FALSE Type)
3. Pork and Ham Inc.
French cuisine
4. Cassoulet
2. Demonstrate the Chapter 6 Page 289-420
process of preparing Observation/Eval
different meat dishes Group Discussion uation Report
in classical French with the use of submitted via
cuisine Electronic Forum Email/Online
 3. Evaluate the product /Platforms/ Social Comment or
and process related to Media Discussion
the preparation of
different types of meat
dishes in classical Actual or Video
French cuisine. Individual or Recorded
4. Create own version of Collaborative Demonstration of
French meat dishes Performance Task Performance
using available
materials in the
market.
1. Demonstrate an VII. Vegetables Observation and Beck, S., Bertholle, L., and Quiz
awareness of the Demonstration Child, J. (1964). Mastering (Identification
11 1. Green Vegetables Method the Art of French Cooking. and TRUE-
different types of
vegetable dishes used 2. Carrots, Onions and New York: Alfred Knopf, FALSE Type)
Turnips Inc.
in classical French
3. Lettuce, Celery and
cuisine Leeks Chapter 8 Page 422-535
2. Demonstrate the 4. The Cabbage Family Observation/Eval
process of preparing 5. Cucumbers, Eggplant Group Discussion uation Report
different vegetable and Tomato with the use of submitted via
dishes in classical Electronic Forum Email/Online
French cuisine /Platforms/ Social Comment or
3. Evaluate the product Media Discussion
and process related to
the preparation of
different types of Actual or Video
vegetable dishes in Individual or Recorded
classical French Collaborative Demonstration of
cuisine Performance Task Performance
4. Create own version of
French vegetable
dishes using available
materials in the
market.
1. Demonstrate an VIII. Cold Buffets Observation and Beck, S., Bertholle, L., and Quiz
12-13 awareness of the Demonstration Child, J. (1964). Mastering (Identification
different types of cold 1. Cold Vegetables Method the Art of French Cooking. and TRUE-
buffets used in 2. Molded Mousses New York: Alfred Knopf, FALSE Type)
3. Pates and Terrines Inc.
 classical French 4. Cold Dishes
cuisine Group Discussion Chapter 9 Page 537-578
2. Demonstrate the with the use of Observation/Eval
process of preparing Electronic Forum uation Report
different cold buffets /Platforms/ Social submitted via
in classical French Media Email/Online
cuisine Comment or
3. Evaluate the product Discussion
and process related to Individual or
the preparation of Collaborative
different types of cold Performance Actual or Video
buffets in classical Recorded
French cuisine. Demonstration of
4. Create own version of Task Performance
French cold buffet
using available
materials in the
market.

14-15 1. Demonstrate an IX. Desserts and Observation and Beck, S., Bertholle, L., and Quiz
awareness of the Cakes Demonstration Child, J. (1964). Mastering (Identification
different types of Method the Art of French Cooking. and TRUE-
desserts and cakes 1. Sweet Sauces and New York: Alfred Knopf, FALSE Type)
Fillings Inc.
used in classical
2. Custards
French cuisine Group Discussion
3. Fruit Desserts Chapter 10 Page 580-684
2. Demonstrate the 4. Clafoutis with the use of Observation/Eval
process of preparing Electronic Forum uation Report
different desserts and /Platforms/ Social submitted via
cakes in classical Media Email/Online
French cuisine Comment or
3. Evaluate the product Discussion
and process related to Individual or
the preparation of Collaborative
different types of Performance Actual or Video
desserts and cakes in Recorded
classical French Demonstration of
cuisine. Task Performance
Create own version of
 French desserts and
cakes using available
materials in the
market.
16 FINAL EXAMINATION

GRADING SYSTEM
ATTITUDE 20%
ATTENDANCE 30%
ACTIVITIES 20%
FINAL ASSESSMENT 30%
TOTAL: 100%

POLICIES
1. Classroom Preparations & Procedures
a. Attendance is a must. Students must come to class on time and prepared for their lessons. Tardiness is discouraged.
b. Students are expected to participate in all class activities.
c. Please treat other students, the instructor, and guests with courtesy & respect.
d. Unnecessary noise discouraged. For the courtesy of others, including the instructors, put cell phones & other noise makers on silent mode or turn them off. As a rule,
the use of mobile phones and digital devices during class sessions is strongly prohibited except for some urgent or emergency reason.
e. Cleanliness of the classroom must be maintained always. Make sure to turn off lights and fans after class.
f. The class president will be the contact person and is in-charge for the dissemination of information, if there is any, to his/her classmates.

2. Policies on Course Requirements

a. Students are expected to submit all the requirements for the subject.
b. Projects, assessments, culminating activities, and etc. must be submitted as scheduled.
c. Late submission would mean demerit.
d. Failure to submit would mean a grade of 5.0 for projects, assessments, culminating activities, and etc.

RUBRIC

Excellent Very Good Good Poor

10 points 5 points 3 0
Cooking Excellent Very Good Good Poor
Demonstration
Students have all of the ingredients for Some of the ingredients for the Several of the ingredients for the Ingredients are not present.
the dish, containers to demonstrate, dish, containers to demonstrate, dish, containers to demonstrate, and Recipe is a disaster.
and utensils necessary for the and utensils are present for the the utensils are not present for the
demonstration. demonstration. demonstration.

Safety and Excellent Very Good Good Poor

Sanitation
Incorporated 3 or more safety and
sanitation guidelines in the
demonstration.
All surfaces and materials were
cleaned prior to and after the
demonstration.
Incorporated 2 safety and
sanitation guidelines in the
demonstration.
All surfaces and cooking supplies
were partially cleaned prior to and
after the demonstration.
Incorporated 1 safety and sanitation
guideline in the demo.
All surfaces and cooking supplies
were not properly cleaned prior to
and after the demo.
Did not incorporate any
safety or sanitation
guidelines.

Recipe terms Excellent Very Good Good Poor

and cooking
Incorporated 3 or more cooking terms
techniques and techniques in the demo.
Described and demonstrated what
each term means correctly.
Used the correct utensils and
appliances and identified them.
Incorporated 2 or more cooking
terms and techniques in the demo.
Described and demonstrated what
each term means partially
correctly.
Used the correct utensils and
Incorporated 1 cooking term and Recipe terms and
technique in the demonstration. techniques were not
Did not described or demonstrated included in the demo
what each term means.
 appliances and identified them.
Pronunciation Excellent Very Good Good Poor
No pronunciation errors are noted. there are 1-2 errors in there are 3-4 pronunciation errors. there are 5 or more
conversation is recited with pronunciation. pronunciation errors.
appropriate expresssions.

Fluency Excellent Very Good Good Poor

Student demostrates nomal pace, not Student demostrates adequate Student demostrates some nomal Student demostrates little
too fast, not to slow. pace, not too fast, not to slow. pace, not too fast, not to slow. nomal pace, not too fast,
not to slow.

PREPARED BY: RECOMMENDING APPROVAL: APPROVED BY:

AIZA P. MENIANO M.M. NESTOR T. TELIN , Ed. D. BENEDICTO T. MILITANTE JR., Ph.D.
Instructor Head, Technology Department OIC – Campus Director