School Food Service Management

Zamora Memorial College Date Last Revised

College Department Revision Date
Bacacay, Albay Semester Adopted

Vision Mission
A dynamic institution producing desirable, values-oriented, holistic, and responsive Responsive to the challenges of a globally competitive 21st Century Education,
graduates ready to face an ever-changing society as catalysts for change. the Zamora Memorial College shall provide quality, innovative, relevant, and
affordable access to basic secondary and tertiary education.
College Goals
1. Display communicative competence, think intelligently, critically and creatively;
2. Make informed decisions based on choices that are value-based.
3. Perform and produce evidence-based transfer of learning in real-life-situations;
4. Exercise their civic duties and utilize resources sustainably;
5. Participate actively in artistic and athletic activities in the promotion of health and wellness.
6. Exhibit research skills that will address quality teaching effectiveness and relevant issues in the community.
7. Participate in global linkages and networking in promoting global culture and sharing of resources; and
8. Demonstrate cultural awareness by integrating such consciousness in refining unique Filipino values.
Program Outcomes
6.2. b Demonstrate mastery of subject matter/discipline.
6.2. f Demonstrate a variety of thinking skills in planning, monitoring, assessing and reporting learning process and outcomes.

Class Information Instructor’s Information

Section BTLED III – A, B, C Instructor’s CELESTE T. BUELO
Name
Schedule Office Part-Time Teacher
Designation
Time 2:00 – 5:00 Office Hours 7:30-5:00
Venue CVB 103 Office Telephone
Term First Semester Email Address celestetabelisma@gmail.com

Course Information
Course Name
School Food Service Management Course Code
Pre-requisite
None Course Credit 3 units, 3 hrs/wk. (18 weeks, 54 hrs total)
Subject
Course Requirements
 Modular Exercises
Major Exams (Prelim, Midterm and Final Exam)
Practicum (Food Preservation)

Grading System 1.5 – 90 2.1 – 84 2.7 – 78 Inc – (-)

1.0 – 100 1.6 – 89 2.2 – 83 2.8 – 77 NG – (-)
1.1 – 99-98 1.7 – 88 2.3 – 82 2.9 – 76
1.2 - 97-96 1.8 - 87 2.4 – 81 3.0 – 75
1.3 - 95-94 1.9 – 86 2.5 – 80 3.1 – Below – failed
1.4 – 91-93 2.0 – 85 2.6 – 79 Drp – (0)
Course Description BTIs
This course provides students with practical skills, knowledge and abilities for effective management of food service operations. This is one of the major covered
subject for BTLED students wherein they will learn more in the food service operations, basics of foods selection, food service equipment, bakery, food 1.1.1
preservations, menus and cuisines, food microbiology and the attitude and personality requirements.
Course Learning Outcomes BTIs
covered
At the end of the course, students are able to:
A. Understand the importance of food service industry and the scope of food service management;
B. Identify the functions of food service operation; 1.1.1
C. Identify medicinal herbs and formulation; 1.3.1
D. Select foods and the different methods of cooking;
E. Know the effects of cooking foods;
F. Identify the different food service equipment;
G. Describe the different baking ingredients and the principles of baking and the methods of preservation;
H. Prepare a simple menu;
I. Identify the signs of food spoilage; and
J. Tell the importance of the attitude and personality requirements in a food service.

Time Intended Learning BTIs Content Teaching Instructional Learning Flexible Specific
Allotm Learning/Strate Materials/References Assessment/A
Outcomes (ILOs) CLOs Measures
ent gies Activities Print Sources Web Sources ctivities
Week At the end of this rating 1. Course Orientation Open Forum ZMC Student zmc.edu.ph Oral recitation
1 period, the students a. ZMC Vision, Mission, Brain Storming Handbook thru Google
should have: Goals and Objectives Zamora Memorial Meet, Zoom,
 Disseminate and 1.1.1 b. Get at overview of the Online Meet up College, Inc. – Messenger
discuss the ZMC topics to be covered in (Synchronous) Facebook Page
Vision, Mission, the whole semester via to
Goals and c. Have an idea of what is zoom/google
Objectives to be expected during meet
 Discuss the lessons and
overview of the discussions
topics to be covered d. Know certain rules and
in the whole policies governing the
semester as well as whole class
the rules and e. Be aware of the
policies governing requirements and
the whole class. grading system of the
course.
Week  Understand the Module 1. School Food  Printed Handouts Food Service  Modular
2-3 importance of food (A, B, Service Operations Modular Modules Management 11th Exercises
service industry and C) a. Introduction to School Distance std, Department of  Essay /
the scope of food Food Service Industry Learning / School Education, Reflection
service b. Scope of School Food Flexible Retrieved from: Paper
management; Service Management Learning https://
 Gain knowledge on 1.1.1 c. Food Service  PowerPoint www.brainkart.co
various food service Operations Presentation m/article/
outlets; d. Functions of Food  Discussion Preparation-of-
 Differentiate Service  Sharing of Suitable-Food-for-
commercial food ideas a-Customer-in-
service operations Food-
from non- Service_35148/
commercial food
service operations; Lesson 2: Food
 Identify the Service Operation
functions of food https://www.youtu
service; be.com/watch?
 Know the general v=qcvHZyvxIpM
etiquette in school
food service
operations.
Week  Give the reasons Module 2. Basics of Food  Printed Handouts Food Service  Modular
4-5 why we have to eat (D, E) a. Functions of Food Modular Modules Management 11th Exercises
everyday; b. The basics of Food Distance std, Department of  Essay /
1.1.1 Group and Food Learning / School Education,
 Know the functions Reflection
Retrieved from:
of foods; Pyramid Flexible Paper
https://
 Know the c. Herbs for Good Health Learning www.brainkart.com/
significance of the d. Preliminary Preparation  PowerPoint article/Preparation-
food group; of Food Presentation of-Suitable-Food-
 Gain knowledge on e. Preparation of Suitable  Discussion for-a-Customer-in-
food pyramid and Food for a customer in  Sharing of Food-
herbs for good Food Service ideas Service_35148/
health;
Food Groups And
 Understand the
Nutrition
basic principles of https://www.youtube
food preparations; .com/watch?
and v=Z51bWG17m-Q
 Know how to
prepare suitable Nutrition basics
foods for a https://www.youtube
customer in food .com/watch?
service v=2K07gJ2t5u8
establishments.
Week  Identify the Module 3. Selection of Foods  Printed Handouts Food Service  Modular
6 resources needed (D, E) and Methods of Cooking Modular Modules Management 11th Exercises
for food selection, a. Selection of Foods and Distance std, Department of  Essay /
purchase and 1.1.1 Methods of Cooking Learning / School Education,
Reflection
Retrieved from:
storage of foods; b. Selection, Purchase Flexible Paper
https://
 State the and Storage of Foods Learning www.brainkart.com/
importance of food c. Methods of Cooking  PowerPoint article/Preparation-
selection; d. Effects of Cooking on Presentation of-Suitable-Food-
 Enumerate and Nutrients  Discussion for-a-Customer-in-
describe the e. Fast Food and Health  Sharing of Food-
methods of cooking; Hazards ideas Service_35148/
 Tell the effects of
cooking methods
cooking on
and techniques
nutrients; and https://www.youtube
 Give the reason .com/watch?
why fast foods are v=u7sQjOFFISw
unhealthy.
Food Selection,
Preparation and
 Cooking
https://www.youtube
.com/watch?
v=E1VAcV78hsU
PRELIM EXAM
Week  Know the definition Module 4. Food Service  Printed Handouts Food Service  Modular
7 and types of (F) Equipment Modular Modules Management 11th Exercises
equipment; a. Definition and Types of Distance std, Department of  Essay /
1.1.1 Equipment Learning / School Education,
 Have an adequate Reflection
Retrieved from:
knowledge of b. Receiving Food Service Flexible Paper
https://
selection of Equipment Learning www.brainkart.com/
equipment; c. Storage Food Service  PowerPoint article/Preparation-
 Know the Equipment Presentation of-Suitable-Food-
significance of d. Food Production  Discussion for-a-Customer-in-
cleaning and Equipment  Sharing of Food-
maintenance of food e. Food Holding and ideas Service_35148/
service equipment. Serving Equipment
f. Care, Maintenance and ProStart 1, Ch. 11
Sanitation of Food Service
Equipment Equipment
https://www.youtu
be.com/watch?
v=hbMsaLzaiDo
Week  Gain knowledge on Module 5. Bakery  Printed Handouts Food Service  Modular
8-9 the types of baked (G) a. Baking Ingredients Modular Modules Management 11th Exercises
products, b. Types of Bakery Distance std, Department of  Essay /
ingredients needed Products Learning / School Education,
Reflection
Retrieved from:
for baking and c. Principles of baking Flexible Paper
https://
methods of baking; d. Preparations of Biscuits Learning www.brainkart.com/  Bakery
 Know the different 1.1.1 e. Preparation of Cookies  PowerPoint article/Preparation- Product
techniques in f. Bakery Units Presentation of-Suitable-Food-
mixing;  Discussion for-a-Customer-in-
 Obtain the skills in  Sharing of Food-
baking; ideas Service_35148/
 Understand the
Principles of Baking
techniques used to
https://www.youtube
prepare baked .com/watch?
products that are v=x7qQun95Evw
easy to prepare and
usable; and Baking Preparation
 Prepare and & Techniques
 produce a bakery https://www.youtube
product. .com/watch?
v=1td0NN8XlmE
Week  Gain knowledge on Module 6. Food Preservation  Printed Handouts Food Service  Modular
10-12 the principles of (G) a. Significance and Modular Modules Management 11th Exercises
food preservation; Principles of Food Distance std, Department of  Essay /
1.1.1 Preservation Learning / School Education,
 Identify the methods Reflection
Retrieved from:
of food b. Methods of Food Flexible Paper
https://
preservation; Preservation Learning www.brainkart.com/  Food
 Give the difference c. Salting and Pickling  PowerPoint article/Preparation- Preserved
between physical d. Fermentation Presentation of-Suitable-Food- Product
method from  Discussion for-a-Customer-in-
chemical method of  Sharing of Food-
fermentation; ideas Service_35148/
 Perform the
Preserve Food
different methods of
Applying Principles
food preservation; And Skills In Food
and Preservation
 Produce a food https://www.youtube
preserved product. .com/watch?
v=Mz2x5zWH35Q
MIDTERM EXAM
Week  Gain knowledge on Module 7. Menus and Cuisine  Printed Handouts Food Service  Modular
13-16 how to prepare (G, H) a. Menu Planning Modular Modules Management 11th Exercises
menus; b. Types of Menu Distance std, Department of  Essay /
1.1.1 c. Menus and Cuisine Learning / School Education,
 Describe the types Reflection
Retrieved from:
of menu and d. Types of Cuisine Flexible Paper
https://
cuisine; 1.3.1 Learning www.brainkart.com/  Menu Card
 Prepare a menu  PowerPoint article/Preparation-
card using Presentation of-Suitable-Food-
technology tools;  Discussion for-a-Customer-in-
and  Sharing of Food-
 Tell the factors ideas Service_35148/
affecting a cuisine.
Different types of
Menu
https://www.youtu
be.com/watch?
v=yQMBBlg6gGw

Top 10 Different
 Cuisines Around
The World
https://www.youtu
be.com/watch?
v=epAv0DAVv1k
 Understand the Module 8. Food Microbiology  Printed Handouts Food Service  Modular
important role of (I) a. Role of Microorganisms Modular Modules Management 11th Exercises
microorganisms in in Food Distance std, Department of  Essay /
food; b. Spoilage of Food Learning / School Education,
Reflection
Retrieved from:
 Define food 1.1.1 c. Classification of Foods Flexible Paper
https://
spoilage; by Ease of Spoilage Learning www.brainkart.com/
 Give the causes of d. Signs of Spoilage in  PowerPoint article/Preparation-
food spoilage; Foods Presentation of-Suitable-Food-
 Enumerate the e. Food Poisoning and  Discussion for-a-Customer-in-
types of food Prevention  Sharing of Food-
poisoning; and f. Hygiene and Safety in ideas Service_35148/
 Know the Food Service
Intro to Food
importance of Microbiology
hygiene and safety https://www.youtub
in food service. e.com/watch?
v=vg8fSmk0dVU
Week  Differentiate front Module 9. Attitude and  Printed Handouts Food Service  Modular
17-18 office from back (J) Personality Requirements Modular Modules Management 11th Exercises
office; a. Office and Distance std, Department of  Essay /
1.1.1 Administration – Food Learning / School Education,
 Know the different Reflection
Retrieved from:
attitudes of a food Service Management Flexible Paper
https://
service personnel, b. Attitude of Food Learning www.brainkart.com/
food and beverage Service Personnel  PowerPoint article/Preparation-
personnel; and c. Personal Grooming Presentation of-Suitable-Food-
 Tell the importance d. Food and Beverage  Discussion for-a-Customer-in-
of the attitude and Personnel  Sharing of Food-
personality ideas Service_35148/
requirements in a
food service. 5 Principles of
Great Restaurant
Customer Service
https://www.youtub
e.com/watch?
v=k3tYgYZI-78
FINAL EXAM
 List of References
Supplementary readings:

 Food Service Management 11th std, Department of School Education, © 2018, Retrieved from: https://www.brainkart.com/article/Preparation-of-Suitable-Food-for-a-Customer-
in-Food-Service_35148/
 Catering and Food Service Management, © 2021, Retrieve from: http://ncert.nic.in/textbook/pdf/lehe104.pdf
 What You Need To Know About Food Service Management, Cynthia Vespia, © 2021 Retrieve from: https://ziphaccp.com/en/food-service/food-service-management.html

Descriptions of Assessment Methods Employed

Assessment Method Description
Reflection Paper This requires each student to write a 250-300 words of reflection about the relevant
applications of technology to teaching and learning experiences to the learners.
Reflections are to be developed from the research articles given.
Module Exercises/Activities These are student outputs/ answers of all exercises and activities of every lesson
in the module.
Major Exams This are composed of Prelim, Midterm and Final examinations to validate the
results of their practical activities and to prepare them for the licensure
examination.
Practicum Students are required to perform what they have learned in this course. The
attitude, knowledge, and concepts they have acquired, as well as the skills on
becoming a competent teacher.

Prepared by:

CELESTE T. BUELO
Signature over printed name
Recommending approval:

GRACE G. MONTALES Ed.D.

Dean
Approved:
HAZEL B. VERGARA Ph.D.
President