Republic of the Philippines

Bulacan State University

City of Malolos, Bulacan
Tel/Fax (044) 791-0153
Office of the Dean of Instruction

COURSE SYLLABUS
Food Selection and Preparation
First Semester, AY 2023- 2024

CAMPUS : Sarmiento Campus

DEPARTMENT : Bachelor of Industrial Technology
PROGRAM : Industrial Food Processing Technology
COURSE CODE : FSP 103
COURSE TITLE : FOOD SELECT AND PREPARATION
CREDIT UNITS :
PRE-REQUISITE :
FACULTY : CARL LUIGI B. FABRO
CLASS SCHEDULE : TUE 12:00 AM -6:00 PM, SAT 7:00AM -12:00PM
CONSULTATION HOURS : 11HRS

COURSE DESCRIPTION:
This course is intended to provide scientific principles in the preparation of food of
selected basic food products. Consideration will be given to the composition and
properties of food, methods of preparation and processing to retain nutrients, standards
for desirable products, simple meal service and food economics. The basic principles
will be applied weekly in a laboratory setting.

University Vision
Bulacan State University is a progressive knowledge-generating institution,
globally-recognized for excellent instruction, pioneering research, and responsive
community engagements.

University Mission
Bulacan State University exists to produce highly competent, ethical and service-
oriented professionals that contribute to the sustainable socio-economic growth and
development of the nation

Core Values: SOAR BulSU!

Service to God and Community
Order and Peace
Assurance of Quality and Accountability
Respect and Responsibility

The BulSU Ideal Graduates Attributes (BIG A) reflect the graduate’s capacity as:
a.highly and globally competent;
b.ethical and service-oriented citizen,
c.analytical and critical thinker; and
d. reflective life-long learner.

Program Educational Objectives (PEO)

University Mission
Program Educational Objectives (PEO) BIG A BIG A BIG A BIG A
-a -b -c -d
PEO1. Provision of technological education,
which is nationalist in character that gears / /
towards the attainment of quality and excellence
through research activities and extension
services.

PEO2.Generalization and diffusion of

technological knowledge in the broad range of / / / /
discipline relevant and responsive to
theenvironment.

PEO3.Broadening students access to

technological education opportunities. / / /

PEO4.Optimization of social, institutional and

individual returns and benefits derived from the / / /
utilization of technological education resources.

Program Outcomes (PO)

On completion of the course, the student is expected to be able to do the following:

PROGRAM OUTCOMES PEO PEO PEO PEO

1 2 3 4
 (BIT – FOOD PROCESSING CMO #07 Series of 2019)

a. Demonstrate communication skills (i.e. oral andwritten)

that lead to success in food technology career including
preparation of proposals, position papers, technical reports,
feasibility studies, communicating technical information to a / / / /
none technical audience, making formal and informal
preparation.

b. Explain the functionality of different food ingredients and

chemical changes occurring during post-harvest handling,
preparation, processing, packaging and storage, including
reactions involving carbohydrates, proteins,and fats. / / / /

c. Understand the international and local regulations / / / /

required for the manufacture, distribution and sales of food
products, either

fresh or processed.

d. Understand the role of microorganisms on postharvest

handling, preparation, processing and preservation,
/ / / /
packaging and storage with

respect to pathogenic, spoilage, and fermentative

microorganism.

e. Understand and apply the principles of engineering as / / / /

they relate to converting agricultural commodities to the
finished products.

f. Understand and apply the principles and various facets of

food technology, including sensory evaluation, in practical
/ / / /
situations, problem solving and environmental sustainability.

g. Understand and apply the basic elements of sanitation / / / /

and quality assurance programs to assure food safety.

h. Evaluate the microbiological, physical, chemical, sensory / / / /

and functional properties of food.

i. Create new products ideas, concepts and procedures / / / /

leading to innovative food technologies.
Course Outcomes and Relationship to Program Outcomes (CMO#7 series of 2019)

After completing this course, the student must be PROGRAM OUTCOME

able to:

COURSE OUTCOME A B C D E F G H I

CO1: Gain factual knowledge on food and food I I I I I I I I I

preparation

CO2: Acquire skills in working as a team E E E E E E E E E

CO3: Demonstrate the aesthetic qualities of food E E E E E E E E E

components

CO4: Learn fundamental principles, generalizations I I I I I I I I I

including the cooking techniques cookery terms

CO5: Explain the different food science study and its E E E E E E E E E

application.

CO6: Analyze and understand the different D D D D D D D D D

classification and families of foods, ingredients

CO7: Determine the difference betweenfamilies and E E E E E E E E E

classification of food depending its ferishability

CO8: Appreciate the importance of the different E E E E E E E E E

ingredients basein qualifications and preparation
requirements

Note: (I) Introductory Course to an Outcome (E) Enabling Course to an Outcome (D)
Demonstrative Course to an Outco

LEARNING EPISODES:

Learning Outcomes Suggested

Topics Week Learning Assessment
No. Activities

Vision Mission Goals

and Objectives of Discussion
Bulacan State 1 Recitation
University

LO1: Gain factual II. introduction Quiz and oral

knowledge on food Lecture assessment
and food preparation A. Introduction to Discussion and
Food & Industry interaction
LO3: Demonstrate B. History of LCD
Food presentation
the aesthetic qualities 2 Film Viewing
C. Essential
of food components Nutrients of Food
D. Functions of
LO4: Learn the essential
fundamental nutrients
E. Food sources
principles,
generalizations
including the cooking
techniques cookery
terms

LO6: Analyze and

understand the
different classification
and families of foods,
ingredients

LO4: Learn * Food Handler and Orientation on Demonstration

fundamental Food Safety Practices. Different in the standard
A. Handwashing Kitchen tools proceture in
principles, Techniques Available and food
generalizations B. Laboratory their uses technology
including the cooking Rules and laboratory
regulations
techniques cookery
C. Complete
terms Laboratory
uniforms
LO5: Explain the D. Temperature
different food science Food guide
study and its Kitchen lay-out
application.

LO4: Learn II. TOOLS AND Orientation on Oral quiz

fundamental EQUIPMENTS Different inumeration of
A. Basic tools and 3 Kitchen tools all the food
principles, Equipment Available and tech laboratory
generalizations B. Specialized their uses equipments
including the cooking tools and
equipment
techniques cookery
terms

LO5: Explain the

different food science
study and its
application.
LO1: Gain factual III. FOOD Oral quiz
knowledge on food PREPARATION AND inumeration of
COOKING terminologies,
and food preparation TECHNIQUES cooking terms
Lecture
Discussion and actual
LO2: Acquire skills in ● Measuring demonstration
working as a team techniques 3 Film viewing of the
on knife skills application of
● Food Demonstration
LO4: Learn measuring
Preparation tools and
fundamental Techniques temperature
principles, conversion
● Terminologies/
generalizations Cooking terms
including the cooking and methods
techniques cookery
● MIse-en-place
terms
● Knives and knife
LO5: Explain the skills
different food science
● Weights &
study and its
application. Measurement
A. Temperature
table /
conversation

LO6: Analyze and IV. BUILDING Oral quiz blind

understand the FLAVOR: sensory
different classification SEASONINGS AND Group indetification of
and families of foods, FLAVORINGS dynamics flavoring,
PowerPoint seasoning
ingredients ● Herbs and herbs and
Spices 4 presentation spices
LO7: Determine the recitation
difference ● Types of food Assignments
betweenfamilies and flavorings
classification of food ● Types of food
depending its seasonings
ferishability
● Condiments
LO8: Appreciate the
importance of the
different ingredients
basein qualifications
and preparation
requirements

LO6: Analyze and V. FOOD Laboratory

understand the PRESENTATION AND Lecture Activities:
different classification FOOD PLATING Discussion Plating,
and families of foods, Demonstration carving, and
● Food presentation of
5 Laboratory
ingredients presentation Activities: dishes.
Plating,
LO7: Determine the ● Food art and carving, and Rubric base
difference carving presentation of grading
betweenfamilies and ● Principles of dishes
classification of food garnishing and
depending its presentation
ferishability
LO8: Appreciate the
importance of the
different ingredients
basein qualifications
and preparation
requirements

LO6: Analyze and VIII. FRUITS & Lecture Laboratory

understand the VEGETABLES Discussion Activities:
different classification Demonstration Plating,
● Classification carving, and
and families of foods, Laboratory
● Market forms Activities: presentation of
ingredients 9 dishes.
Cooking of
LO7: Determine the ● Principles in Fruits and
cooking fruits vegetables Rubric base
difference grading
betweenfamilies and dishes
● Buying principles
classification of food
depending its
ferishability Prepared dishes:
LO8: Appreciate the Chef salad
importance of the Potato salad
different ingredients Fruit Delight
basein qualifications Mango shakes
and preparation Buko Shakes
requirements

LO6: Analyze and IX. MEATS Lecture Laboratory

understand the Discussion Activities:
● Basic cuts Plating,
different classification Demonstration
and families of foods, ● Nutritional 9 &10 Laboratory carving, and
Activities: presentation of
ingredients importance of dishes.
meat Preparation
LO7: Determine the and cooking of
● Variety of meats meat dishes Rubric base
difference grading
betweenfamilies and ● Market forms
classification of food
depending its ● Methods of
ferishability cooking meat

LO8: Appreciate the ● Principles of

importance of the cooking meat
different ingredients
basein qualifications
and preparation Meat dishes
requirements Beef stroganoff
Pork Lengua

LO6: Analyze and X. POULTRY Lecture Laboratory

understand the Discussion Activities:
● Classes of Plating,
different classification poultry Demonstration
and families of foods, Laboratory carving, and
● Preparation of Activities: presentation of
ingredients dishes.
poultry for Demonstration
LO7: Determine the cooking on
Slaughtering, Rubric base
difference grading
● Market forms Deboning and
betweenfamilies and
classification of food cutting of
● Principles of 11-12 poultry
depending its poultry cookery Preparation
ferishability and cooking of
● Chicken cuts
egg and
LO8: Appreciate the poultry dishes
importance of the Poultry dishes
different ingredients Chicken roulade
basein qualifications Chicken fingers
and preparation
requirements
LO6: Analyze and XI. EGGS Laboratory Laboratory
understand the Activities: Activities:
● Structure of the Plating,
different classification egg execution of
and families of foods, the food carving, and
● Egg presentation of
ingredients preparation dishes.
abnormalities
LO7: Determine the
difference ● Egg cookery Rubric base
betweenfamilies and grading
Sunny side up
classification of food Over easy
depending its Omellet
ferishability

LO8: Appreciate the

importance of the
different ingredients
basein qualifications
and preparation
requirements
LO6: Analyze and XII. FISH AND Lecture Laboratory
understand the SHELLFISH Discussion Activities:
different classification Demonstration Plating,
● Classification of carving, and
and families of foods, fish Laboratory
Activities: presentation of
ingredients Demonstration dishes.
● Market forms of on cleaning
13
LO7: Determine the fish and filleting of Rubric base
difference fish grading
● Principles of
betweenfamilies and Preparation
cooking fish and cooking of
classification of food
depending its ● Types of shellfish/fish
shellfish dishes
ferishability
● Market forms f
LO8: Appreciate the
fish
importance of the
different ingredients
basein qualifications
Baked mussels
and preparation Relyenong
requirements Bangus

LO6: Analyze and XIII. MILK AND MILK Laboratory

understand the PRODUCTS Lecture Activities:
different classification Discussion Plating,
● Market forms of carving, and
and families of foods, Demonstration
milk Laboratory presentation of
ingredients dishes.
● Composition of 14 Activities:
LO7: Determine the milk Identifying and
tasting different Rubric base
difference grading
betweenfamilies and Maja Blanca types of milk
Pastillas and milk
classification of food products
depending its
ferishability

LO8: Appreciate the

importance of the
different ingredients
basein qualifications
and preparation
requirements
LO6: Analyze and XIV.CEREALS, Laboratory
understand the STARCHES AND Lecture – Activities:
different classification ALIMENTARY PASTE discussion Plating,
and families of foods, Demonstration carving, and
● Kinds of cereals presentation of
ingredients Laboratory
● Storing cereals Activities: dishes.
LO7: Determine the and grains Demonstration
15 on Making Rubric base
difference grading
● Principles of Homemade
betweenfamilies and
cooking cereals pasta
classification of food Preparation
depending its ● Cereal products and cooking of
ferishability rice, starch and
● Function of
alimentary
LO8: Appreciate the starch paste dishes
importance of the
● Storage of starch
different ingredients
basein qualifications ● Shapes of pasta
and preparation ● Kinds of Asian
requirements noodles
● Local noodles
● Classification of
pasta

Home made
pasta

Paella dishes

LO6: Analyze and XV. Baked products Lecture – Laboratory

understand the discussion Activities:
Cookies Plating,
different classification Demonstration
and families of foods, Pastries 16 Laboratory carving, and
Activities: presentation of
ingredients dishes.
Pies
LO7: Determine the Baking for
Bread cookies Rubric base
difference grading
betweenfamilies and Cakes pastries pies
bread cakes
classification of food
depending its
ferishability

LO8: Appreciate the

importance of the
different ingredients
basein qualifications
and preparation
requirements

FINAL 17-18
PERFORMANCE
EXAM-INDIVIDUAL

FINAL EXAM 18
( WRITTEN )
FINAL COURSE OUTPUT:
As evidence of attaining the above learning outcomes, the student is required to do
and submit the following during the indicated dates of the term.

LEARNING REQUIRED OUTPUT DUE DATE

OUTCOME
Demonstrate and Culminating activity in a After the Midterm
understanding on the Restaurant (Dining
Food and Restaurant experience & kitchen
Concept ocular)
Prepare, cook, and Prepared, portioned, During the Midterm
serve different kinds of and quantity and Final Period
dishes and others
Identify and methods Performing individual / Before Finals
apply in different solo preparation of
countries dishes.

RUBRICS FOR ASSESSMENT:

EVALUATION FORM

DATE: __________________

RECIPE NAME: _____________________________________________

NAME OF STUDENTS:________________________________________

CRITERIA PERCENTAGE SCORE

A. Laboratory Outfit 10%

Complete Uniform 10%

B. Skills 30%

Mise-en-place 10%

Technique 10%

Work Attitude/Teamwork 10%

 C. Cleanliness 10% 10%

D. Finished Product 50%

Aroma 5%

color 5%

Texture 10%

Flavor/Taste 20%

Plating/ Presentating 10%

TOTAL 100%

Note: Instructor’s discretion to change a certain percentage or criteria in the

laboratory activities as the recipe calls upon.
Comments/Suggestions:
___________________________________________________________________
___________________________________________________________________
___________________________________________
____________________________________
Evaluator’s Signature Over Printed Name

Republic of the Philippines

Bulacan State University
Meneses Campus
TJS, Matungao Bulakan, Bulacan

RUBRICS FOR FRUIT AND VEGETABLES CARVING

Name:
Date:.

Course / Year/ Section / Major:

Group No. Type of Item:

CRITERIA POSSIBLE ACTUAL

POINTS POINTS

Sanitation and Hygiene 1-15

● Ensure safety and implement ( 1 - 20 )

Organization / Mise en Place 1-15

● Utilization of ingredients and time bound ( 1 – 10 )

Carving Skills 1-30

● Creativity ( 1 – 15 )

● Garnishing and cooking techniques ( 1 – 15 )

Presentation 1-40

● Food items consistently high quality ( 1 – 10 )

● Overall impact of display ( 1 – 10)

● Originality ( 1- 10 )

● Harmony of ingredient ( 1 – 10 )

Total Score 100

OTHER REQUIREMENTS AND ASSESSMENTS:

Aside from the final output, the student will be assessed at other
Times during the term by the following:

•Quizzes

•Midterm and Final Examinations

* Group Research output

•Activity, e.g., Science Experiment, Journal

•Group dynamics based on their studies

•Lecture-discussion (online discussion or recorded or modular) based on the

instructional materials provided by the lecturer.

GRADING SYSTEM:

Attendance 10%

Work Ethics Class participation/ Recitation 10%

Final Project/ course output 20%

Laboratories 30%

Term Examination 30%

100%

MIDTERM GRADE + FINAL TERM GRADE / 2 = FINAL SUBJECT GRADE

Range Grade

97-100 1.00

94–96 1.25

91–93 1.50
 88–90 1.75

85–87 2.00

82–84 2.25

79–81 2.50

76–78 2.75

75 3.00

74 and below 5.00

Class policy:

1. All students must attend classes promptly and regularly. Only students enrolled
in the course are allowed to attend the sessions, sit-ins may be allowed
depending on the instructor’s approval. A student shall be marked tardy 15
minutes after the set time and absent after 20 minutes of the scheduled time.
Unless the instructor have prior notice of his/her absence or tardiness. Lastly,
unless the subject instructor concerned gave prior notice, the students may
leave their assigned room 15 minutes after the start of the scheduled time. (see
F. Attendance, BulSU Student Handbook)

2. Students must be in the prescribed uniform for the day. ( Monday, Tuesday and
Thursday in university uniform, W- washday sleeveless, shorts, rip jeans are
not allowed, and F- organization shirt day only SOFHE, CHARMS, BEST and
TOURISM Org. Shirt is allowed). Furthermore, male students must sport a
haircut that does not exceed the collar line and does not cover the ears.
Wearing of earrings for the male is prohibited and for female students
excessive jewelleries’ and make-up as well. (see Responsibility, BulSU
Student Handbook)

3. During written examinations, class presentations, laboratory activities and term

examinations the students must be in the prescribed uniform or the instructor
may refuse to give the student the written or practical activities. Students must
refrain from talking to their seatmates, answering phone calls and text
messages and listening to music through their earphones while taking the
written exam or laboratory activities. No students can use the restroom/lavatory
unless necessary during the examination.

4. During classroom discussions, the student must refrain from making too much
noise, playing with their cell phones, wearing headphones/earphones,
answering a text message and taking phone calls.

5. Students are not allowed to stay earlier than 15 minutes and later than 15
minutes before and after their class schedule.
6. For unavailable circumstances such as sickness or death of an immediate
family, a medical certificate authorized by a physician and/or an excuse letter
with photocopy of parents’ identification card should be presented to instructor
on the day of return to school.

7. Class Attendance and Participation. Class attendance and participation points

are given to encourage your active class participation and discussion. Although
not explicitly graded, you will be evaluated on the QUALITY of your
contributions and insights. Assessment of your participation in class will be
used to manage borderline grades. While your participation grade is
subjective, it will not be random or arbitrary. And, clearly, more frequent quality
comments are better than less frequent quality comments.

8. Professional behavior and attitude in class is expected for the students. Arrive
on time and do no not miss class or leave class unexcused. Attendance will be
taken at the beginning of the class period the students are responsible for being
in class and in uniform, on time. Students who repeatedly arrive late to the
lecture or recitation will have their Class Participation grade lowered. Students
with four unexcused consecutive absents shall be considered dropped before
the midterm and shall be considered failed after the midterm. Students with four
unexcused consecutive absents shall be considered dropped before the
midterm and shall be considered failed after the midterm. Four times tardiness
is equivalent to one absent.
9. Laboratory contribution must be devided equally and all the expenses are
organized and documented, students that are not able to contribute will do the
same laboratory individually and the same as the absent or greaded as 0 on
that particular activity. If the students has missed 3 laboratory and that will be
graded 0 and the total grade will be computed if it turns out it didn’t reach 74 he
will be graded as 5 failing due to 74 is mark incomplete

*Assigned cleaners for the day who did not perform their duties will be
considered absent.

Completeness of Food Laboratory. Students are required to be in full

culinary/laboratory uniform to be accepted into the class. Laboratory uniforms
do not need to be worn during related subject or in lecture classroom. NO
LATE LABORATORY WORK WILL BE ACCEPTED if it is your schedule to
perform your laboratory work, you should perform on the said schedule, but if
you fail to meet your schedule without any obtaining information then you are
not allowed to take laboratory work. The class will work as a whole to ensure
the preparation and working area is set-up and properly equipped.

10. Always maintain the cleanliness and orderliness of the laboratory and observe
proper handling of equipment, tools and ingredients use in the laboratory
 Percentag Descriptive Grad Descriptive
Grade Percentage
e Rating e Rating
1.00 97-100 Excellent 2.50 79-81 Satisfactory
94-96 Excellent 2.75 76-78 Satisfactory
1.25
1.50 91-93 Very Good 3.00 75 Passed
1.75 88-90 Very Good 4.00 (Conditional) (Conditional)
2.00 85-87 Good 5.00 74-below Failed
(Lacks
2.25 82-84 Good INC Incomplete
Requirement)

REFERENCES:

● Applied Culinary Arts

By: Nilo A. Alterado
Edilberto M. Tawagon
Loida R. Banzuelo
Copyright 2013
● Food Selection and Preparation manual
By: Ma. Corazon R. Reyes
Jocelyn S. Simon
Copyright 2009
● Basic culinary for commercial cooking by Sheila A. Bernaldez, Ph. D., Nerisa
V. Viola, Ed.D., Mary Jane G. Lopez, Ph. D. , Marilyn S. De Leon, M.A.T.
Alodia DG. Zapata, Ph. D. Angelin D. cinco, M.A.I.E.
● A Guide to Food Selection, Preparation and preservation(Second Edition)
Soriano-Narvaez Nora
● Food Magazine

⮚ Flavors Magazine: A Taste of Living Vol.9 no. 90, Vol.3 no. 32

⮚ Yummy Magazine: October 2008 Issue, April 2007 Issue

⮚ Compilation of Recipe and Handouts

⮚ Appetite Magazine: December 2010- January 2011 Issue

Prepared by:
Carl Luigi B. Fabro
Instructor

Checked:

MARIQUIT M.BAUTISTA , MAIE.LPT

Program Coordinator, Industrial Food Processing Technology

Hernandez, Marlon D.
Department Head, Industrial Tecnology

Mary grace G. Hermogenes, PhD

Curriculum coordinator

Approved by:

Elenita T. Caparino. DIT

OIC - Dean, Sarmiento Campus
 FIRST Semester, A.Y. 2023 – 2024 – FSP 103 Food Selection Preparation

I have read and understood the above syllabus in full and in participating in this course I agree to the above rules. I have a
clear understanding of the policies and my responsibilities, and I have discussed everything unclear to me with the instructor.

I will adhere to the academic integrity and policy and I will treat my fellow students and my teacher with due respect.

I understand that this syllabus can be modified or overruled by announcements of the instructor in class or on any social
media site at any time

_________________________________ __________________ _________________

Student’s Printed Name Signature Date

____________________________________ ___________________ __________________

Parent’s Printed Name Signature Date

Instructor’s Copy