College: College of Hospitality and Tourism Management Program: Bachelor of Science in Hotel and Restaurant Management

Prepared by: Reviewed by: Contact Number: 09099333999

NINO G. BOLAÑO, MBA Email: ninogbolano@gmail.com
Professor Program Head Consultation Hours: Anytime (By Appointment)

Reviewed by: Approved by:

NINO G. BOLAÑO, MBA ELNORA A. BARRIOS, Ph.D.
Dean Director, Academic Affairs

Course Code: HMPE 3 Descriptive Title: ASIAN CUISINE

Course Credit(s): Three (3) Units Lecture Hours/Week: 1 Hour/Week Laboratory Hours/Week: 6 Hours/Week

Pre-Requisite: THC 2 & HPC 1

Course Description: This course emphasizes both the influences and ingredients that create the unique character of selected Asian Cuisines. Students prepare, taste,
serve, and evaluate traditional, regional dishes of selected Asian countries of Philippines, China, Japan, Korea and Thailand. Importance will be placed on ingredients,
flavor profiles, preparations, and techniques representative of these cuisines.

Course Learning Outcomes:

At the end of the course the students should be able to:

1. Demonstrate knowledge and skills on the preparation of Asian Cuisine.
2. To know and identify the essential and basic ingredients of the Asian Pantry.
3. To learn the cooking techniques employed in preparing Asian dishes.
4. To prepare the different cuisines of the Philippines, Japan China, Korea and Thailand.
Knowledge and Skills
Upon completion of this course,
1. Provide adequate knowledge and understanding of the modern processing technologies for the production of Asian food products;
2. Responsive to the influences of the final quality of the food products; and
3. Use appropriate skills and hygienic and safe working practices;

Autonomy and Responsibility Competence

Upon completion of this course, students will be able to state the following reporting, regulating or ethical considerations:
1. Ability to carry out institutional procedures and policies;
2. Assess workload and delegate effectively.

Self-Development Competence
Upon completion of this course, students will be able to demonstrate the need to continually research and up skill the following areas:
1. Develop practical skills;
2. Develop up to date knowledge and transfer those skills to colleagues.

Role in Context Competence

Upon completion of this course, students will be able to effectively contribute to the following activities or endeavors:
1. Plan, organize and execute a service production operation;
2. Work competently under pressure within the work environment.
COURSE PROGRAM OUTCOME MAP:

In pursuit of Colegio de la Purisima Concepcion’s (CPC) noble vision and mission, the College of Hospitality and Tourism Management (CHTM) aims to produce Bachelor of
Science in Hospitality Management (BSHM) graduates to possess the following:

1. Apply management theories, methods to various types of hospitality organizations;

2. Analyze, evaluate, and solve problems using methods of management science;
3. Make decisions and act within social and ethical dimensions;
4. Sustain commitment in promoting livelihood programs in community development;
5. Use interpersonal & communication skills to be an effective player & leader in the hospitality industry;
6. Perform effectively and efficiently the core competencies in the hospitality industry;
7. An Ideal Purisimian graduate is a world-class, competent, innovative professional imbued with Christian values and a deep love for the Blessed Virgin Mary.

Course/Subject Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6 Outcome 7

HMPE 3 –
Asian Cuisine P P P P P P P

(Legend: L–learned in the course; P–practiced in the course; O–not yet learned/practiced but the opportunity to practice exists)

Course/Subjects Units Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6 Outcome 7

Professional Subjects

THC 1 3 P L P P L L P
THC 2 3 L L P P L L P
THC 3 3 P L P P P L P
THC 4 3 L L P P L L P
THC 5 3 P P P P P L P
THC 6 3 P P P P P L P
THC 7 3 L L P P L L P
THC 8 3 P P P P P L P
THC 9 5 P P P P P L
 P
THC 10 3 L L P P L L P
HPC 1 3 L L P P L L P
HPC 2 3 P P P L P P P
HPC 3 3 P L P P L L P
HPC 4 3 P P P P P L P
HPC 5 3 L L P P P L P
HPC 6 3 L L P P L L P
HPC 7 3 L L P P L L P
HPC 8 3 L L P P L L P
HPC 9 3 P P P P P L P
HPC 10 3 P L P P L L P
HMPE 1 3 L L P P L L P
HMPE 2 3 P L P P L L P
HMPE 3 3 P L P P L L P
HMPE 4 3 P P P P P P P
HMPE 5 3 P P P P P P P
HMPE 6 3 P P P P P P P
HMPE 7N 3 P P P P P P P
Prac 1 3 P P P P P P P
Prac 2 4

Competence Topics Intended Learning Teaching Equipment Textbook Assessment Time

Outcomes Learning (T) Allotment
 (ILO) Activities References (Hours)
(TLA) (R) Task Tool Lec Lab
PRELIM PERIOD
1. Identify and apply Lecture with LCD Quizzes Quizzes 1.5
Apply safe standards of ORIENTATION the specific PPT Projector Student
food preparation, (Face to Face by Batch and/or techniques, Handbook Major Written
sanitation while working On-line) ingredients and Discussion Laptop Written Exam and Oral
in a food production  Rationale spices unique to Exams
environment.  Vision / Mission of CPC Asian Cuisine. Video Oral Exam
 Vision / Mission of CHTM 2. Identify and list the Presentation Reporting
basic cooking Return Demo
INTRODUCTION TO ASIAN method applied in Instruction T1
CUISINE each of the dishes. T2 Case Studies 2
 Evolution of Asian 3. Describe the Case Studies R1
Cuisine importance of the R2
 Definition of Terms following as they Reporting R3
Related to the Course relate to the concept R4 2
 Review of Food Safety of the different Research Work R5 2
and Hygiene, Sanitation Cuisines: R6
 Review the Kitchen Tools  Tradition Laboratory R7 2
and Equipment  Seasonality of 2
 Organization of Modern foods 100% of the
Kitchen  Nutrition student
 Mise-En-place  Modernization performs the
Presentation following:
 Food presentation and
garnish  French
Cuisine
 Working Towards World-
Class Cuisine  Italian
Cuisine Laboratory: Execute:
 Diversity of Asian Dishes Lab 1 -
 Spanish
 Cooking Methods Applied Familiarization Identificaition
Cuisine of the different 8
in Asian Cuisine of different tools and
tools and equipment
used in the
OVERVIEW OF ASIAN CUISINE equipment in
labpratory.
the laboratory.
 Filipino
Lab 2 –
 Japanese Perform
8
Basic Cutting basic cutting
 Chinese
of vegetables
 Korean
 Thai Lab 3 – Perform 8
Stock white or
brown stock.
PRELIM EXAMINATION
MIDTERM PERIOD
1. Identify and apply Lecture with LCD T1 Quizzes Quizzes 2
Apply safe standards of Presentation, Garnish and Service the specific PPT Projector T2
food preparation, of Filipino Cuisine techniques, R8 Major Written
sanitation while working ingredients and Discussion Laptop R9 Written Exam and Oral
in a food production  History of Philippine spices unique to R10 Exams 2
environment. Cookery Filipino and Video R11 Oral Exam 2
 Methods of Cooking Japanese Cuisine. Presentation R12 Reporting
 Tools and Equipment 2. Identify and list the R13 Return Demo 2
 Basic Ingredients basic cooking Instruction R14 2
 Philippine Festive Foods method applied in Case Studies
 Table Setting each of the dishes. Case Studies
Arrangements 3. Describe the
 Popular Filipino Dishes importance of the Reporting
following as they
Presentation, Garnish and Service relate to the concept Research Work
of Japanese Cuisine of the different
Cuisines: Laboratory
 History of Japanese  Tradition
Cuisines  Seasonality of 100% of the
 Presentation, Garnish and foods student
Service of Japanese Dishes  Nutrition performs the
 Methods of Cooking  Modernization following:
 Tools and Equipment Presentation  Morocan
 Basic Ingredients Cuisine
 Tea Ceremony  Greek
Cuisine Laboratory: Execute:
 Table and Setting
 Tunisian Filipino Filipino
 Popular Japanese Recipes Cuisine Cuisine Cuisine
Lab 4 – 3
Appetizer
Lab 5 – Main 6
Course
Lab 6 – 3
Dessert

Japanese Japanese
Cuisine Cuisine
Lab 7 – 3
Appetizer
Lab 8 – Main 6
Course
MIDTERM EXAMINATION Lab 9–
Dessert 3
PREFINAL PERIOD
1. Identify and apply Lecture with LCD T1 Quizzes Quizzes 2
Apply safe standards of Presentation, Garnish and Service the specific PPT Projector T2
food preparation, of Chinese Cuisine techniques, R15 Major Written
sanitation while working ingredients and Discussion Laptop R16 Written Exam and Oral
in a food production  History of Chinese spices unique to R17 Exams 2
environment. Cuisines Chinese and Korean Video R18 Oral Exam 2
 Presentation, Garnish and Cuisine. Presentation R19 Reporting
Service of Chinese Dishes 2. Identify and list the Return Demo 2
 Methods of Cooking basic cooking Instruction 2
 Tools and Equipment method applied in Case Studies
 Basic Ingredients each of the dishes. Case Studies
 Table and Setting 3. Describe the
importance of the Reporting
 Popular Chinese Recipes
following as they
relate to the concept Research Work
Presentation, Garnish and Service of the different
Cuisines: Laboratory
of Korean Cuisine
 Tradition
 Seasonality of 100% of the
 History of Korean Cuisines
foods student
 Presentation, Garnish and
 Nutrition performs the
Service of Korean Dishes
 Modernization following:
 Methods of Cooking
Presentation  Egyptian
 Tools and Equipment
Cuisine
 Basic Ingredients Laboratory: Execute:
 Iranian
 Table and Setting Cuisine
 Popular Korean Recipes  Saudi Chinese Chinese
Arabian Cuisine Cuisine
Cuisine Lab 10 – 3
Appetizer Korean
Lab 11 – Main Cuisine 6
Course
Lab 12– 3
Dessert

Korean
Cuisine
Lab 13 – 3
Appetizer
Lab 14 – Main 6
Course
Lab 15 –
PREFINAL EXAMINATION Dessert 3
FINAL PERIOD
1. Identify and apply Lecture with LCD T1 Quizzes Quizzes 2
Apply safe standards of Presentation, Garnish and Service the specific PPT Projector T2
food preparation, of Thai Cuisine techniques, R20 Major Written
sanitation while working ingredients and Discussion Laptop R21 Written Exam and Oral
in a food production  History of Thai Cuisines spices unique to R22 Exams 2
environment.  Presentation, Garnish and Thai Cuisine. Video R23 Oral Exam 2
Service of Thai Dishes 2. Identify and list the Presentation R24 Reporting
 Methods of Cooking basic cooking Return Demo 2
 Tools and Equipment method applied in Instruction 2
 Basic Ingredients each of the dishes. Case Studies
 Table and Setting 3. Describe the Case Studies
importance of the
 Popular Thai Recipes
following as they Reporting
relate to the concept
of the different Research Work
Cuisines:
 Tradition Laboratory
 Seasonality of
foods 100% of the
 Nutrition student
 Modernization performs the
Presentation following:
 Chinese
Cuisine
 Japanese
Cuisine Laboratory: Execute:
 Indian
Cuisine Thai Cuisine Thai
Lab 16 – Cuisine 8
Appetizer
Lab 17 – Main 8
Course
Lab 18 – 8
Dessert

FINAL EXAMINATION
Equipment: LCD Projector, Laptop, Chalk/White Board, Necessary Equipment for Events
Textbooks:
1. Denise, Mama “Specialty Cuisine Cookbook: Special Edition” 2021
2. Zhao, Yanyun “Specialty Foods: Processing Technology, Quality and Safety” CRC Press, Taylor and Francis Group LLC, 2012

References:
https://en.wikipedia.org/wiki/Asian_cuisine
https://chardkitchen.com/taste-of-asia/#:~:text=Asian%20cuisine%20is%20local%2C%20authentic,America%2C%20and%20around%20the%20globe.
http://www.vitterscatering.com/AsianCuisine.aspx
https://asian-recipe.com/cuisine-evolution-119
http://www.asiafoods.pl/en/asian-cuisine
https://en.wikipedia.org/wiki/Filipino_cuisine
https://www.executivegourmet.ph/ways-garnish-food-superb-presentation/
https://www.kobejones.com.au/art-japanese-food-decoration/
https://metropolisjapan.com/art-japanese-plating/
https://www.ajinomotofoodservicethailand.com/en/seasoning-tips/basics-to-food-plating/
https://www.chinahighlights.com/travelguide/chinese-food/how-a-chinese-meal-is-served.htm
https://hannaone.com/Recipe/Intro.html
https://www.sciencedirect.com/science/article/pii/S2352618116300853
https://en.wikipedia.org/wiki/Thai_cuisine
https://www.wikiwand.com/en/Garnish_(food)

Course Requirements:
 Major Exams
 Quizzes
 Unit Tests
 Oral Recitation
 Assignments
 Research Works
 Individual/Group Presentations
 Case Study Analysis
 Individual Outputs

Grading System:
 Components Percentage
Class Participation 15%
Quizzes 20%
Assignment/Paper/
15%
Project
Major Exam 50%

Total 100%

Passing Mark: = 75%

50 + 50
Equivalent: (Score)
Perfect Score

Components and Grading System:

100 25
Preliminary Term Grade % %
Preliminary Examination 50%
Quizzes 20%
Class Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
Lecture 70%
Laboratory 30%
100 25
Midterm Grade % %
Midterm Examination 50%
Quizzes 20%
Class Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
Lecture 70%
Laboratory 30%
100 25
Prefinal Grade % %
Prefinal Examination 50%
 Quizzes 20%
Class
Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
Lecture 70%
Laboratory 30%
100 25
Final Term Grade % %
Final Examination 50%
Quizzes 20%
Class Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
70
Lecture %
30
Laboratory %

GRADE Percentage Equivalent Indication

1.00 100% Excellent
1.25 97 - 99%
1.50 94 - 96% Very Good
1.75 91 - 93%
2.00 88 - 90% Good
2.25 85 - 87%
2.50 82 - 84% Fair
2.75 79 - 81%
3.00 75 - 78% Passing
5.00 Failure

F – Failed
NE – Never Entered
D – Dropped
FA – Failure due to Absences (more than 20% of the total number of class hours)
INC – Incomplete (must be completed within 2 consecutive semesters excluding summer or grade becomes an F)
CLASSROOM POLICIES
1. Absences and Tardiness
 A total of nine absences for MWF classes, six absences for TTH classes, three absences for once a week classes and five absences for the entire semester will be allowed. Any
student who exceeds will be dropped.
 A student is marked absent when he/she is not in the classroom 10/15 minutes after the time. Students who arrive late should sit at the back to avoid class disruptions.
 In the absence of any prior announcement from the department, the class must wait for the teacher for 30 minutes after classes have started. No free cuts shall be deemed given
unless this time has passed. Students who leave before this time shall be marked absent.
2. Testing and Grading
 Major exams will be administered on the scheduled date and time. All of them are close-notes and closed books. No make-up exams will be allowed.
 A failing mark will automatically be given to any student caught cheating in any exam.
 Appeals for rechecking must therefore be accomplished within ONE WEEK AFTER THE RESULTS ARE GIVEN OUT.
 If classes are suspended or cancelled on the date of a scheduled exam or quiz, it is understood the test will be given on the following meeting.
 Quizzes will be given every meeting. Students are required to study for the lessons that were taught or assigned readings for discussions.
3. Class Guidelines
 Turn off cellular phones or activate the silent vibration mode to avoid disrupting the class discussion.
 Students are expected to adhere to the school dress code.
 Restroom needs should be attended to before or after the class, or during breaks between classes. It should not be done during class.
 Eating, drinking and smoking are not allowed inside the classroom.
 Students are highly encouraged to ask questions and contribute their insights and observations, as long as they are relevant to the subject matter being discussed. Disruptive
students will be asked to leave the room.
 College policy on attendance and on grade computation shall be strictly observed and imposed.
 Class requirement/s should be submitted a week before the final examination date. Submission after deadline but within the allowable completion period, the standing policy of
the college on Incomplete (INC) or No Grade may apply.
4. Practical Evaluation
 (Continuous Assessment) During each activity, students will be evaluated on their activity work and attitude. Additional marks will be awarded for displays of leadership. A copy
of the daily assessment will be handed to the students during orientation.
 There will be several assessments; these marks will form part of the overall mark for the paper works along with an average of all other activity sessions.
5. Consultation Hours
 Regarding consultation, students may get in touch with their HMPE 3 Instructor through:
Contact Number: 09099333999
Email: ninogbolano@yahoo.com
 Students who wish to individually consult their HMPE 3 Instructor may arrange an appointment with them or through Ms. Riza Mae Calizo, the Department Secretary.