HPC 101 Kitchen Essentials

Republic of the Philippines
Western Philippines University

A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
COURSE SYLLABUS
HPC 101 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
Vision
WPU the leading knowledge center for sustainable development of the West Philippines and beyond.
Mission
WPU commits to develop quality human resource and green technologies for a dynamic economy and sustainable development through relevant instruction,
research and extension services.
Goals of the College
1. To provide quality education in the fields of business and management that is responsive to regional, national and international development.
2. To pursue relevant research and extension activities through linkages with business organization, government and non-government agencies.
Objectives of the Program (EXCEPT FOR GE SUBJECTS)
1. To prepare students to undertake tasks, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government
agencies in accordance with the competency standards.
2. To produce skilled and manpower needs of tourism industry providers including government and non-government agencies in the local, national and
international environment.
3. To equip students with knowledge and skills who aimed to seek employment and assume entry level jobs in the areas of Food and Beverage, Front Office and
Housekeeping Operations.
Program Outcomes (CMO no. 62, s 2017)
1. Articulate and discuss the latest developments in the specific field of practice.
2. Work effectively and independently in multi-disciplinary and multi-cultural teams.
3. Act in recognition of professional, social, and ethical responsibility.
4. Preserve and promote “Filipino historical and cultural heritage”.
5. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.
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WPU-QSF-ACAD-10A Rev. 00 (10.02.19)
ACADEMIC AFFAIRS
6. Work effectively with other stakeholders and manage conflict in the workplace.
7. Demonstrate corporate citizenship and social responsibility.
8. Exercise high personal moral and ethical standards.
9. Demonstrate knowledge on the tourism industry, local tourism products and services.
10. Manage and market a service-oriented business organization.
11. Perform and monitor financial transactions and reports.
12. Perform human capital development functions of a tourism-oriented organization.
13. Utilize various communication channels proficiently in dealing with guests and colleagues.
14. Observe and perform risk mitigation activities.
15. Interpret and apply relevant laws related to the tourism industry.
16. Produce food products and services complying with enterprise standards.
17. Provide food and beverage service and manage the operation seamlessly based on industry standards.
18. Perform and maintain various housekeeping services for guest and facility operations.
19. Plan and implement a risk management program to provide a safe and secure workplace.
A. Course Information
Course Code HPC 101

Course Title Kitchen Essentials & Basic Food Preparation
Course Description This course is designed to equip the students with the fundamentals of the different techniques and methods, dealing
with both the theoretical & practical kitchen applications of the subject. Principles and theories behind the varied
cookery methods and their applications to varied ingredients, and the techniques for preparation and execution would
be enhanced through the daily lectures and kitchen exercises.
Pre-requisite Course Risk Management as Applied to Safety, Security and Sanitation
Co-requisite Course None
Credit Unit/s 1-2-3
Contact Hours/Week 2 hours lecture & 5 hours laboratory
B. Learning Outcomes
At the end of the semester, the students can:
1. Recognize the application of the University’s mission and objectives in the workplace and exhibit the core values of the University.
2. Determine the different positions and function of kitchen production.
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ACADEMIC AFFAIRS
3. Identify and properly operate equipment & common culinary hand tools.
4. Productively apply appropriate cooking skills
5. Identify various cooking techniques.
6. Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
7. Maintain positive relations with others, cooperate through teamwork and group participation.
8. Exhibit appropriate work habits and attitudes; demonstrate a willingness to compromise.
9. Identify behaviors for establishing successful working relationships
10. Demonstrate a positive attitude, conversation skills, & personal hygiene
11. Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
12. Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these.
13. Utilize portion control, work flow, plating and garnishing principals.
2. Learning Plan
Week Intended Topics Teaching and Learning Instructional Assessment Tools/Tasks

Learning Activities Resources
Outcomes
1 ● Understand the ORIENTATION ● PowerPoint lecture ● Laptop ● Class participation in
concept of 1.1 Western Philippines ● Faculty-facilitated ● LCD Projector with formative
outcome-based University group discussion & PowerPoint
education and 1.2 Mission presentation regarding Presentation
infer the results 1.3 Vision on Mission, Vision,
and applications 1.4 Core Values Core Values, and
of the learning 1.5 University Policies University policies
acquired through and Regulations
this particular 1.6 Objectives of the HM
course. 1.7 Course Syllabus,
Requirements and
Grading System
1.8 Classroom
Requirements and
Laboratory Guidelines
1.9 Laboratory Uniform
2 ● Develop general I - The Food Service ● PowerPoint lecture ● Laptop ● Summative Written Works
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ACADEMIC AFFAIRS
knowledge on the Industry ● Faculty-facilitated ● LCD Projector with No. 1
origins and group discussion & PowerPoint ● Summative Performance
development of 1.1 History presentation Presentation Task No. 1 (rubrics)
food service in 1.2 Development of the ● Group performance ● Laboratory Materials
hotels, new equipment Task No. 1 – Kitchen
restaurants, and 1.3 Organization of the Layout
institutions. modern Kitchen ● Advance Research on
● Explain the 1.4 Kitchen Organizational Food Sanitation, Types
kitchen Chart of Bacteria, Food Borne
organization, and 1.5 Kitchen Layout Illness/ diseases
the job 1.6 Kitchen Brigade ● Bring materials for
requirements, the 1.7 Function and cleaning sanitizing
principles of basic Responsibilities by the equipment
cuisine kitchen/ food
production production unit
information. The
kitchen design
and physical
features, classify
the kitchen
equipment’s, and
the precautions
for kitchen
security.
● Describes the
operating units in
the kitchen and
the various
responsibilities of
the kitchen staff.
●
3 ● Describe steps to II - Sanitation and Safety ● PowerPoint lecture ● Laptop ● Summative Written Works
prevent food Presentation ● LCD Projector with No. 2
poisoning and 2.1 Food Safety and ● Faculty-facilitated PowerPoint ● Summative Performance
Sanitation
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ACADEMIC AFFAIRS
food-borne 2.2 Personal Hygiene group discussion & Presentation Task No. 2 (rubrics)
diseases 2.3 Food Storage presentation ● Laboratory Material
● Describe and 2.4 Cleaning and ● Group Performance
explain the most Sanitizing Equipment Task No. 2 - Cleaning
important sanitizing equipment
components of
food and what
happen to them
when they are
cooked.
4 ● Identify the dos’s III - Tools and Equipment ● PowerPoint lecture ● Laptop ● Summative Written Works
and don’ts Presentation ● LCD Projector with No. 3
associated with 3.1 Standard for Tools ● Faculty-facilitated PowerPoint ● Summative Performance
the safe and and Equipment group discussion & Presentation Task No. 3 (rubrics)
efficient use of 3.2 Cooking Equipment presentation ● Laboratory Material
standard cooking 3.3 Anatomy of Knife ● Group Performance
equipment, 3.4 The Professional Task No. 3 –
processing Kitchen Familiarization of Tools
equipment, and Equipment and
holding and Demonstration parts of
storage the knife and uses.
equipment, ● Research the different
measuring types of Vegetables
devices and Cutting
knives, hand tools ● Bring materials for next
and small activity (different type
equipment of vegetables) and
● Various knife cuts complete set of uniform
are used to shape
vegetables and
herbs. A thorough
mastery of knife
skill includes the
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ACADEMIC AFFAIRS
ability to prepare
vegetables and
herbs properly for
cutting, to use a
variety of cutting
tools and make
cuts that are
uniform and
precise so they
cook evenly and
have a neat
attractive
appearance.
5 ● Describe five IV - Mise-en Place ● PowerPoint lecture ● Laptop ● Summative Written Works
general steps used Presentation ● LCD Projector with No. 4
in planning mise- 4.1 Planning and ● Faculty-facilitated PowerPoint ● Rubrics on Kitchen
en-place. organizing product group discussion & Presentation Laboratory No. 1 evaluation
● Define terms 4.2 Basic Cuts and Shape presentation ● Laboratory Material form.
related to ● Group Laboratory No. 1
practicing correct – cut the different types
Mise en place. of vegetables
● Explain why Mise ● Cooking application
en place is from the different types
important during of vegetables cutting
meal preparation. ● Research and bring
● Identify activities different types of Herbs
accomplished and Spices
when practicing
effective Mise en
place.
6 ● Describe and V - Basic Cooking ● PowerPoint lecture ● Laptop ● Summative Written Works
explain the most Principles Presentation ● LCD Projector with No. 5
important 5.1 The Concept of ● Faculty-facilitated PowerPoint ● Summative Performance
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ACADEMIC AFFAIRS
components of Cooking group discussion and Presentation Task No. 4 (rubrics)
food and what 5.2 Herbs and Spices presentation ● Laboratory Material
happen to them ● Group Performance
when they are Task Laboratory No. 4
cooked. – Blind fold activities
● Explains the for herbs and spices
importance of familiarization
aromatic herbs, s ● Research about on
pices and metric conversion
mixtures in the
culinary
profession. Gives
general
information
about spices.
Knows
importance
of spice and herbs
in human life.
Will be able to
attain and use
aromatic herbs, s
pices and
mixtures. Knows
foods and
beverages made
by plants.
7 ● Explain how the VI - Menus, Recipes and ● PowerPoint lecture ● Laptop ● Summative Performance
makeup of a Cost Management Presentation ● LCD Projector with Task No. 5
menu depends on 6.1 Menu Forms and ● Faculty-facilitated PowerPoint ● Individual Quiz (costing)
the type of meal Functions group discussion & Presentation
and on the 6.2 Kitchen Capacity and presentation ● Laboratory Material
institution using Availability of Foods ● Group Performance
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ACADEMIC AFFAIRS
it. 6.3 Measurement Task No. 5 –
● Describe the familiarization on
differences measuring equipment
(measuring cup,
between static and
measuring spoon, liquid
cycle menus, and measuring cup, digital
between à la carte weighing scale and
and table d’hôte manual
menus.
● List in order of
their usual service
the courses that
might appear on
modern menus.
● Devise balanced
menus that
contain an
adequate variety
of foods and that
can be efficiently
and economically
prepared.
9 ● Describe plating VII - Food Presentation, ● PowerPoint Lecture ● Laptop ● Summative Written Works
decisions that Garnish and Nutrient Presentation ● LCD Projector with No. 6
must be made for 7.1 Plate Presentation ● Faculty-facilitated PowerPoint ● Rubrics on Kitchen
an attractive plate 7.2 Classical terms in group discussion & Presentation Laboratory No. 2 evaluation
or platter Modern Kitchen presentation ● Laboratory Material form.
presentation. 7.3 Nutrients ● Group Laboratory No. 2
● Summarize the 7.4 The Food Pyramid – individual plating
importance of (food photography)
appropriate ● Research the different
colour, height, types of stocks, sauces
proportion, and soups
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ACADEMIC AFFAIRS
shapes, and ● Research the different
textures in plate type of recipes (stocks,
presentation, and sauces, and soups)
● Design a well-
thought-out plate
or platter that
includes
garnishes
● Describe the six
categories of
nutrients &
explain their
functions in the
body and name
some food
sources of each.
Midterm Examination
9
10 ● Prepare VIII - Stocks, Sauces, and ● PowerPoint lecture ● Laptop ● Summative Written Works
various stocks an Soups Presentation ● LCD Projector with No. 7
d sauce ingredient 8.1 Stocks ● Faculty-facilitated PowerPoint ● Rubrics on Kitchen
s and apply 8.2Sauces group discussion & Presentation Laboratory No. 3 evaluation
to stock and sauce 8.3Soups presentation r ● Laboratory Material form.
production. ● Group Laboratory No. 3
● Evaluate flavor – preparation for white
profiles and brown stocks,
within stocks, sau preparation and
ces and soups and application of cooking
demonstrate (velouté, espagnole, and
proper bechamel sauce)
adjustment ● Preparation and
techniques. application of cooking,
● Identify and clear, creamy and
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ACADEMIC AFFAIRS
prepare various consume.
types ● Research the different
of sauces includin type of Salads and
g Dressing
mother sauces an
d small sauces.
11 ● Identify the IX - Salads and Salad ● PowerPoint ● Laptop ● Summative Written Works
classifications of Dressing Presentation ● LCD Projector with No. 8
salad dressings - 9.1 Salad ● Faculty-facilitated PowerPoint ● Rubrics on Kitchen
mayonnaise 9.2 Dessert Salad group discussion & Presentation Laboratory No. 4 evaluation
based and 9.3 Vegetables Salad presentation ● Laboratory Material form.
vinaigrette based. 9.4 Salad Dressing ● Group Laboratory No. 4
Students will be – Preparation for leafy
able to apply their and non-leafy
knife skills when vegetables salads
preparing the ● Preparation for fruits
salads. and vegetables salads
with at least 2 different
types of dressing
(mayonnaise and
vinaigrette)
● Research about
different types of egg
cookery, different type
of sandwiches and hors
d’oeuvres
12 ● Identify and X - Egg Cookery, ● PowerPoint ● Laptop ● Summative Written Works
prepare Sandwiches and Hors Presentation ● LCD Projector with No. 9
ingredients d’oeuvres ● Faculty-facilitated PowerPoint ● Rubrics on Kitchen
according to 10.1 All about eggs group discussion & Presentation Laboratory No. 5 evaluation
standard recipes 10.2 Sandwiches presentation ● Laboratory Material form.
and the market 10.3 Hors d’oeuvres ● Group Laboratory No. 5
forms of eggs; - preparation and
● Explain the uses application of egg
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ACADEMIC AFFAIRS
of eggs in cookery, types of
culinary; and sandwiches (hot and
cook egg dishes cold sandwiches) and
with appropriate hors d’oeuvres (canape,
taste and bruschetta, and caviar)
seasoned in ● Research on types of
accordance with Milanese
the prescribed
standard.
● Identify
sandwiches,
wraps,
equipment, tools
and materials.
● Describe the
distinction
between amuse-
bouches,
appetizers and
hors d’oeuvres.
● Distinguish
between the
various
international
appetizers and
their service
customs.
● Demonstrate the
nature and
distinction
between hot and
cold hors
d’oeuvres.
13 ● Distinguish the XI - Potatoes, Legumes, ● PowerPoint lecture ● Laptop ● Summative Written Works
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ACADEMIC AFFAIRS
major types of Grains, Pasta and other ● Faculty-facilitated ● LCD Projector with No. 10
rice. Starches group discussion & PowerPoint ● Rubrics on Kitchen
● Distinguish the 11.1 Potatoes presentation Presentation Laboratory No. 6 evaluation
major types of 11.2 Legumes ● Group Laboratory No. 6 ● Laboratory Material form.
other grains used 11.3 Pasta – preparation and
in food service. 11.4 Grains application of 1 dish of
● Prepare grains by 11.5 Starch potato, 1 dish of
simmering and by legumes, 1 dish of pasta
the pilaf and and 1 dish of Milanese
risotto methods. ● Research about the
● Distinguish major parts of swine,
kinds and shapes chicken/poultry
of commercial ● Research at least 1
pasta and recipe for beef, pork
determine their and chicken with
quality. serving and costing
● Prepare fresh and
commercial pasta,
and list the steps
involved in the
alternate steam-
table service
method of its
preparation.
14-15 ● Identify cuts of XII - Understanding ● PowerPoint ● Laptop ● Summative Written Works
meat and offal on Meats & Meat Poultry, Presentation ● LCD Projector with No. 11
blank illustrations Cooking Meat Poultry and ● Faculty-facilitated PowerPoint ● Rubrics on Kitchen
of the carcasses of Games group discussion & Presentation Laboratory No. 7 evaluation
lamb, veal/beef, 12.1 Meat Composition, presentation ● Laboratory Material form.
pork/ham Structure and the basic ● Group Laboratory No. 7
● Classify and quality factors – preparation and
describe suitable 12.2 Meat understanding application of meat
cuts of meat that Basic Cuts cookery, poultry and
can be prepared 12.3. Cooking Meats games
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ACADEMIC AFFAIRS
using the Poultry and Games ● Research the types fish
● Classify and and shellfish with
describe suitable picture and recipes with
cuts of meat that number of serving and
can be prepared costing and bring the
using the prescribed uniform
following
methods stewing,
boiling, braising,
sautéing.
● Explain the
differences
between light
meat and dark
meat, and
describe how
these differences
affect cooking.
● Describe four
techniques that
help keep chicken
or turkey breast
moist while
roasting.
16 ● Classify and XIII - Understanding ● PowerPoint ● Laptop ● Summative Written Works

describe Fish, Shellfish, and Presentation ● LCD Projector with No. 12
cuts/whole fish Vegetables ● Faculty-facilitated PowerPoint ● Rubrics on Kitchen
and shell fish 13.1 Fish Composition group discussion & Presentation Laboratory No. 8 evaluation
suitable for and Structure presentation ● Laboratory Material form.
cooking in the 13.2 Shellfish ● Group Laboratory No. 8
following Composition and Structure – Preparation and
methods: 13.3 Cooking Fish and application of Fish,
poaching, grilling, Shellfish shellfish and vegetables
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ACADEMIC AFFAIRS
baking and frying. 13.4 Vegetables ● Research recipe about
● Prepare, cook and 13.5 General Rules of hot and cold dessert
serve root, stem, Vegetables Cookery with number of serving
flower, fruit, leaf, 13.5 Cooking Vegetables and costing. Bring your
pulse, dried and prescribed uniform
fungi type
vegetables
● Identify the types
of vegetables.
● Explain the
method of
preparing,
cooking and
serving all types
of vegetables -
Fresh - Frozen –
Convenience.
17 ● Classify and XIV - Dessert Hot and ● PowerPoint ● Laptop ● Summative Written Works
identify the types Cold Presentation ● LCD Projector with No. 13
of desserts. 14.1 History ● Interactive-discussion PowerPoint ● Rubrics on Kitchen
● Prepare 14.2 Dessert ● Faculty-facilitated Presentation Laboratory No. 9 evaluation
puddings, gelatin 14.3 Ingredients group discussion & ● Laboratory Material form.
desserts, specialty 14.4 Types of Dessert presentation
desserts (soufflés, Laboratory No. 9 –
baked Alaska, Preparation and
babas) application of hot and
● Use convenient cold dessert
desserts ●
Final Examination
18
D. References
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ACADEMIC AFFAIRS
On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in Culinary & Hospitality) Part of: What's New in Culinary &
Hospitality (8 Books) | by Sarah Labensky, Alan Hause, et al. | Jan 18, 2018
The Professional Chef & Creating Your Culinary Career & Garde Manger & In the Hands of a Chef Set The Culinary Institute of America (CIA) ISBN: 978-1-119-
52036-8 March 2018
Professional Cooking, 9th Edition by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | Apr 19, 2018
Study Guide to accompany Professional Cooking, 9th Edition by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | May 8, 2018
Essentials of Professional Cooking, 2nd Edition by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | Mar 23, 2015
E. Grading System
1. Written Works -20%
2. Performance Task - 60%
3. Major Examination - 20%
TOTAL =100%
F. Course Requirements
1. Midterm/ Final Event Activity

2. Quizzes/ Long Tests
3. Recitation/Assignment
4. End Term Project (Output)
5. Laboratory Exercise
6. Attitude/Grooming
7. Attendance
G. Course Policies
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ACADEMIC AFFAIRS
ATTENDANCE: A student at WPU is expected to attend classes in order to progress satisfactorily toward completion of course objectives. In this intense, hands-
on course, attendance is mandatory for all classes. The reason for the absence does not matter. Even if you are ill or have a good reason for being absent, the
information below applies. In other words, your participation is very important! Failure to have the proper uniform and equipment will result in
forfeiture of 50% of the lab grade for the day. Every lab that you miss means 50 points are lost.
Arriving late will count against you. Leaving after the lecture means you will earn no credit for the day- if you are not in the kitchen you cannot participate.
“Cutting out” before the class is released from the kitchen by the instructor or kitchen manager will result in a loss of 50% of your earned grade for that day.
EXCESS ABSENCES: No matter how many classes you miss, you are always welcome to attend a class. Students accumulating more than more three (3)
absences may jeopardize their grade, fail or be withdrawn from the course. If you are not in class, you cannot earn evaluation points, so this will have a tendency to
pull down your total points earned for the course. Remember, a perfect daily grade is 50 points. Two absences are nearly the difference between an “A” and a “B”
or “D” and “F”. You may also miss opportunities to complete skill competency projects.
TARDINESS: Tardiness is inconsiderate and affects all students. Be professional an on time. Excessive tardiness may be reflected in your grade.
MAKE-UP WORK: In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original dates. Please come to my office during office
hours. The daily lab grade, mid-term, and final exams may not be made up after the class has been held or the exam given. Any arrangements for special
scheduling of an exam must be made at least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.
HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates. Hand-outs from previous classes are not
usually brought to the next class. You can pick up a handout during chef’s hours if available.
STUDENTS WITH DISABILITIES

Each campus offers support services for students with documented physical or psychological disabilities. Students with disabilities must request reasonable
accommodations through the Office for Students with Disabilities on campus where they expect to take the majority of their classes. Students are encouraged to do
this three weeks before the start of the semester.
H. Consultation Hours
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ACADEMIC AFFAIRS
You are encouraged to inquire about your course grade to date at any time. No giving of extra credit work to individual students because it is inherently
unfair to those students who consistently work hard to achieve a high grade every day. Incomplete are not normally given unless you have a situation such as a
serious, long term medical problem that prevents you from attending class.
Prepared by:
OMAR L. PALAO
Faculty
Recommending Approval: Approved:
JOSEPH C. LLANTO SOL DE VILLA B. RAMA

Program Chair College Dean
Page | 17

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Republic of the Philippines

Western Philippines University

Goals of the College

Objectives of the Program (EXCEPT FOR GE SUBJECTS)

Program Outcomes (CMO no. 62, s 2017)

Course Code HPC 101

At the end of the semester, the students can:

Week Intended Topics Teaching and Learning Instructional Assessment Tools/Tasks

16 ● Classify and XIII - Understanding ● PowerPoint ● Laptop ● Summative Written Works

1. Midterm/ Final Event Activity

STUDENTS WITH DISABILITIES

Recommending Approval: Approved:

JOSEPH C. LLANTO SOL DE VILLA B. RAMA

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