Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS

ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY

La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020

I.UNIVERSITY VISION, CORE VALUES, MISSION, GOALS:

VISION: ISAT U MISSION: The University is INSTITUTIONAL GOALS: INSTITUTIONAL OUTCOMES/GRADUATE

as a leading committed to provide quality 1. To provide a nurturing environment ATTRIBUTES
science and and where academic freedom is guaranteed 1. ISAT U graduates will demonstrate:
technology Relevant advanced education, and respected for the optimum a. love of God and Nation;
university in the
higher technological, development of human potential. b. expertise in their field of specialization;
Southeast Asia professional instruction and 2. To produce highly competent and eco- c. leadership in the practice of their profession;
by 2030. training in arts, sciences, friendly graduates, who will become d. social responsiveness, gender sensitivity and
education, architecture, leaders and expert in their field of respect towards people and environment;
CORE engineering, agriculture, specialization. e. awareness of and concern to domestic and
VALUES: forestry. and other fields of 3. To conduct research towards the global issues;
Integrity study, thereby producing advancement of science and f. ability to communicate effectively and think
Commitment locally oriented, globally technology. critically and creatively.
Accountability competitive and eco-friendly 4. To provide extension and production 2. ISAT U graduates will work;
Responsiveness human resources. It shall activities for the improvement of the a. with integrity and commitment in their respective
Excellence promote research and quality of life of the community. fields of endeavors.
development programs to 5. To provide effective and efficient b. harmoniously in a multi-disciplinary and multi-
advance science and delivery of services through responsive cultural environment.
technology and undertake management of human, physical, 3. ISAT U graduates will engage in:
sustainable extension and financial and information services. a. life-long learning by keeping abreast with the
production activities. latest developments in the society;
b. the development and transfer of technology.

II. PROGRAM/DEGREE: Bachelor of Science in Hospitality Management

III. COURSE NUMBER AND
DESCRIPTIVE TITLE:
CUL 313 – Philippine Regional Cuisine
IV. COURSE PREREQUISITE: V. COURSE CREDIT/UNITS & CONTACT VI. SEMESTER OFFERED,
HOURS/WEEK: ACADEMIC YEAR:
__2nd___sem, AY: 2020-2021
2hrs. lecture/6hrs. laboratory
8 hours/ week

VII. COURSE DESCRIPTION:

This course deals with the study of preparation and aesthetic presentation of Filipino dishes especially regional specialties. It also includes the study of the techniques used in
the preparation of the world's finest dishes with emphasis on Asian Cuisine.
1
 Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020

VIII. PROGRAM/DEGREE
OUTCOMES:
(Legal Basis: CMO No.____, s._____)
Common to all programs in all types of
schools:
The graduates have the ability to:
1. Articulate and discuss the latest
developments in the specific field of practice
2. Effectively communicate orally and in writing
using English, Filipino, Mother togue
language and in 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 heritage” (based on RA No.
7722)
Common to the discipline: Specific to _BSHM
A Graduate of BS Hospitality
The graduates have the ability to: Management should be able to but not
limited to:
1. Demonstrate knowledge of tourism industry, local 1. Produce food protocols.
tourism products and services. 2. Apply Management skills in F&B
2. Interpret and apply relevant laws related to tourism service operations
industry. 3. Perform and provide full guest
3. Observe and perform risk mitigation activities. cycle services to front office.
4. Utilize information technology applications for tourism 4. Perform and maintain various
and hospitality. housekeeping services for guest and
5. Manage and market a service – oriented business facility operations.
organization. 5. Plan and implement a risk
6. Demonstrate administrative and managerial skills in a management program to provide a
service oriented business organization. safe and secure workplace.
7. Prepare and monitor industry specific financial 6. Provide Food and Beverage
transactions and reports. service and manage the operation
8. Perform human capital development functions of a seamlessly based on industry
tourism oriented organization. standards.
9. Utilize various communication channels proficiently in
dealing with guests and colleagues.

IX. COURSE MAP

Institutional Outcomes (IO) Program Outcomes (PO)

(Note: Add/delete column(s) based on the number of PO from

2
 Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020

Course Outcomes the CMO)

1 2 3 Common to all Common to the Specific

At the end of the course, the students must have: programs in all discipline to____________
types of school

a b c d e f a b a b a b c d e a b c d e f g h i a b c d e f
1. Demonstrate professional food preparation methods and / / / / / /
techniques
2. Demonstrate and apply kitchen safety, food safety and / / / /
sanitation procedures
3. Analyze factors that influence nutrition and food choices / / /
around the Philippines
4. Demonstrate menu planning principles and techniques. / / /
5. Describe the physical characteristics and human / / / /
characteristics that make specific places unique

X. LEARNING PLAN:

DESIRED COURSE TEXTBOOK/REFERRENCES TEACHING AND ASSESSMEMT RESOURCE TIMETABLE

LEARNING CONTENT/SUBJECT LEARNING TASKS (ATs) MATERIALS
OUTCOMES MATTER ACTIVITIES
(TLAs)
At the end of the unit Unit 0. Class Orientation Social Learning Social Learning Student Handbook
3
 Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020

the student must Activity Activity task

have: 1. Vision, Mission, Core Values, Student Handbook http://www.isatu.edu.ph
1. Explained and Institutional Goals and Outcomes Instructional Module Self- Check Activity / 1 hr.
integrated the 2. Course Requirements Syllabus/Course Outline Learning Activities Week 1
VMGO and 3. Grading System Course Syllabus/
course outcome; Classroom Rules and Regulation Asynchronous / Outline
Identified the course Synchronous
subject requirements
and activities for the
whole semester.
At the end of the unit Unit I: Introduction to Philippine Cuisine Social Learning Social Learning
the student must Activity Activity task
have: 1. History of Philippine Cuisine Philippine Cookery Instructional Modules 7 hrs
 History and Influences Tatung Sarthou Instructional Module Self- Check Activity Week 1
1.Discuss the history 2. Characteristics of Philipine dishes Learning Activities
of Philippine Cuisine. 3. Native Ingredients Asynchronous /
Synchronous

At the end of the unit Unit II: Dishes of Region I,II,III and IV Social Learning Social Learning
the student must KULINARYA (A guidebook to Activity Activity task
have: 1. Region I (Ilocos) Philippine Cuisine) Instructional Modules
 Famous dishes from Vigan By: Margarita Fores, Claude Instructional Module Self- Check Activity 32 hours
1. Discuss the  Famous dishes from Tayag, Glenda Rosales-Baretto Learning Activities Week 2,3,4,5
origin of the Pangasinan
dishes. Its 2. Region II (Cagayan Valley) Asynchronous /
main  Dishes from Tuguegarao Synchronous
component
s and how it 3. Region III (Central Luzon)
is being  Dishes of Pampanga
prepared by  Dishes of Bataan
the natives.  Dishes of Bulacan
2. Prepare
and present
a selection
of recipe.

4
 Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020

At the end of the unit Unit II: Cultural Dishes of Mindanao Social Learning Social Learning
the student must Activity Activity task
have: 1. Zamboanga Philippine Cookery 30 hrs.
2. Cagayan de Oro Tatung Sarthou Instructional Module Self- Check Activity Week 6,7,8,9
1. Discuss the 3. Sulu and Basilan Learning Activities Instructional Modules
origin of the 4. Davao KULINARYA (A guidebook to
dishes. Its 5. Cagayan de Oro Philippine Cuisine)
main By: Margarita Fores, Claude Asynchronous /
component Tayag, Glenda Rosales-Baretto Synchronous
s and how it
is being
prepared by
the natives.
2. Prepare
and present
a selection
of recipe.

Midterm
At the end of the unit Unit II: Dishes from the Visayas Social Learning Social Learning
the student must Activity Activity task
have: 1. Region 7 Philippine Cookery
 Bohol Tatung Sarthou Instructional Module Self- Check Activity 40 hrs.
1. Discuss the  Cebu Learning Activities Instructional Modules Week
origin of the  Leyte KULINARYA (A guidebook to 10,11,12,13,14
dishes. Its  Siquijor Philippine Cuisine) Asynchronous /
main 2. Region VI (Panay) By: Margarita Fores, Claude Synchronous
component  Aklan Tayag, Glenda Rosales-Baretto
s and how it  Capiz
is being  Iloilo
prepared by  Negros Occidental
the natives.
2. Prepare
and present
5
 Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020

a selection
of recipe.

At the end of the unit Unit II: Dishes from the MIMAROPA region Philippine Cookery Social Learning Social Learning
the student must Tatung Sarthou Activity Activity task
have: 1. Occidental Mindoro
2. Romblon KULINARYA (A guidebook to Instructional Module Self- Check Activity 30 hours
3. Discuss the 3. Oriental Mindoro Philippine Cuisine) Learning Activities Instructional Modules Week 15,16,17,18
origin of the By: Margarita Fores, Claude
dishes. Its Tayag, Glenda Rosales-Baretto Asynchronous /
main Synchronous
component
s and how it
is being
prepared by
the natives.
4. Prepare
and present
a selection
of recipe.

Final Exam

XI. COURSE REQUIREMENTS:

1. Self- Check activities in the Instructional Module.
2. Performance Task
3. Term Exams

XII. CRITERIA FOR GRADING:

6
 Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020

To pass this course, one must accumulate at least 60 % through the course requirements. The maximum points that a student can obtain through each requirement are shown below.

Requirement/Assessment Task Maximum Percentage

Midterm/ Final Exam 40 %

Performance Tasks 60%

Total 100%

(Note: In the normal course of operation, this course syllabus shall be revisited every two years for possible revision of its content. If new DepEd/CHED programs, CMO’s and university policies
or other policies that will greatly affect the course content, it shall be revised immediately to cater to the demands of the new programs, CMO’s, policies, etc.)

Latest revision date: _______January 15, 2021_________.

Prepared and designed for the _____BSHM________Department.

Prepared by:

_______Cris-Cellini Dela Victoria_____

Instructor/Professor

NOTED: CONCURRED: APPROVED:

______Ruperta D. Cezar, DM – HRM _Eric De La Vega, MA.Ed_____ _Roshin B. Quitor, MSIE______
Dept. Head/Program Coordinator Dean/Head of Instruction VPAA/Campus Administrator
Date Signed:_______________ Date Signed:_____________ Date Signed:________________

ENHANCEMENT TO BE CONSIDERED DURING REVISION

Note: this page shall be reserved for suggested revisions which will be taken up during the deliberation/revisit of the course syllabus. Revisions may be in the form of the methods of teaching, references, and logical
flow of the course topics, the style of evaluation, and anything that will effectively produce positive results.
Date Suggested Enhancement/Teacher

7
 Republic of the Philippines Department: VP FOR ACADEMIC AFFAIRS
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
La Paz, Iloilo City
Dumangas CAMPUS Document Code QF-VPAA-13

Rev. No.: 06
OUTCOME – BASED COURSE SYLLABUS IN (CUL 313 PHILIPPINE REGIONAL CUISINE) Effective Date: December 21, 2020