College: College of Hospitality and Tourism Management Program: Bachelor of Science in Hospitality 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.
OIC-Dean Director, Academic Affairs

Course Code: HMPE 6 Descriptive Title: SPECALTY CUISINE

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

Pre-Requisite: THC 2
Course Description: This course gives a general overview of scientific contents and is designed for acquiring professional skills and knowledge that emphasizes both the influences
and ingredients that create the unique character of selected specialty cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of selected countries of Europe,
the Mediterranean, the Middle East and Asia. 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. Provide adequate knowledge and understanding of the modern processing technologies for the production of specialty food products;
2. Responsive to the influences of the final quality of the food products;
3. Use appropriate skills and hygienic and safe working practices;
Knowledge and Skills
Upon completion of this course,
1. Provide adequate knowledge and understanding of the modern processing technologies for the production of specialty 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 Hotel and Restaurant Management (BS HRM) 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 7N –
Specialty 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 French, Italian and Video Oral Exam
 Vision / Mission of CHTM Spanish Cuisine. Presentation Reporting
2. Identify and list the Return Demo
basic cooking Instruction T1
method applied in T2 Case Studies 2
THE EUROPE - Overview each of the dishes. Case Studies R1
3. Describe the R2
 France importance of the Reporting R3
 Italy following as they R4 2
 Spain relate to the concept Research Work R5 2
 Cultural Influences of the different R6
 Regional Ingredients and Cuisines: Laboratory R7 2
Dishes  Tradition 2
 Cooking Methods  Seasonality of 100% of the
 Top 10 European Dishes foods student
 Nutrition performs the
 Modernization following:
Presentation  French
Cuisine
 Italian
Cuisine Laboratory: Execute:
 Spanish
Cuisine French French 8
Cuisine Cuisine

Italian Italian 8
Cuisine Cuisine

Spanish Spanish 8
Cuisine Cuisine

PRELIM EXAMINATION

MIDTERM PERIOD
1. Identify and apply Lecture with LCD T1 Quizzes Quizzes 2
Apply safe standards of THE MEDITERRANEAN the specific PPT Projector T2
food preparation, techniques, R8 Major Written
sanitation while working  Morocco ingredients and Discussion Laptop R9 Written Exam and Oral
in a food production  Greece spices unique to R10 Exams 2
environment.  Tunisia French, Italian and Video R11 Oral Exam 2
 Cultural Influences Spanish Cuisine. Presentation R12 Reporting
 Regional Ingredients 2. Identify and list the R13 Return Demo 2
and Dishes basic cooking Instruction R14 2
 Cooking Methods method applied in Case Studies
 Top 10 Mediterranean each of the dishes. Case Studies
Dishes 3. Describe the
importance of the Reporting
following as they
relate to the concept Research Work
of the different
Cuisines: Laboratory
 Tradition
 Seasonality of 100% of the
foods student
 Nutrition performs the
 Modernization following:
Presentation  Morocan
Cuisine
 Greek
Cuisine Laboratory: Execute:
 Tunisian
Cuisine Morocan Morocan 8
Cuisine Cuisine

Greek Cuisine Greek 8

Cuisine
Tunisian
Cuisine Tunisian 8
Cuisine

MIDTERM EXAMINATION
PREFINAL PERIOD
1. Identify and apply Lecture with LCD T1 Quizzes Quizzes 2
Apply safe standards of the specific PPT Projector T2
food preparation, THE MIDDLE EAST techniques, R15 Major Written
sanitation while working ingredients and Discussion Laptop R16 Written Exam and Oral
in a food production  Egypt spices unique to R17 Exams 2
environment.  Iran French, Italian and Video R18 Oral Exam 2
 Saudi Arabia Spanish Cuisine. Presentation R19 Reporting
 Cultural Influences 2. Identify and list the Return Demo 2
 Regional Ingredients basic cooking Instruction 2
and Dishes method applied in Case Studies
 Cooking Methods each of the dishes. Case Studies
 Top 10 Middle East 3. Describe the
Dishes importance of the Reporting
following as they
relate to the concept Research Work
of the different
Cuisines: Laboratory
 Tradition
 Seasonality of 100% of the
foods student
 Nutrition performs the
 Modernization following:
Presentation  Egyptian
Cuisine
 Iranian
Cuisine Laboratory: Execute:
 Saudi
Arabian Egyptian Egyptian 8
Cuisine Cuisine Cuisine

Iranian Iranian 8
Cuisine Cuisine

Saudi Arabian Saudi 8

Cuisine Arabian
Cuisine

PREFINAL EXAMINATION
FINAL PERIOD
1. Identify and apply Lecture with LCD T1 Quizzes Quizzes 2
Apply safe standards of the specific PPT Projector T2
 food preparation, THE ASIA techniques, R20 Major Written
sanitation while working ingredients and Discussion Laptop R21 Written Exam and Oral
in a food production  China spices unique to R22 Exams 2
environment.  Japan French, Italian and Video R23 Oral Exam 2
 India Spanish Cuisine. Presentation R24 Reporting
 Cultural Influences 2. Identify and list the Return Demo 2
 Regional Ingredients basic cooking Instruction 2
and Dishes method applied in Case Studies
 Cooking Methods each of the dishes. Case Studies
 Top 10 Asian Dishes 3. Describe the
importance of the Reporting
following as they
relate to the concept Research Work
of the different
Cuisines: Laboratory
 Tradition
 Seasonality of 100% of the
foods student
 Nutrition performs the
 Modernization following:
Presentation  Chinese
Cuisine
 Japanese
Cuisine Laboratory: Execute:
 Indian
Cuisine Chinese Chinese 8
Cuisine Cuisine

Japanese Japanese 8
Cuisine Cuisine

Indian Indian 8
Cuisine Cuisine

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:
1. https://textbooks.restaurant.org/Textbooks/media/fmrca/FRMCA_GlobalCuisine2_1.pdf
2. https://www.familysearch.org/blog/en/french-culture-traditions/
3. https://www.leftbank.com/regional-french-cuisine/
4. https://www.expatica.com/fr/lifestyle/food-drink/top-french-foods-with-recipes-106720/
5. https://travelaway.me/best-italian-food/
6. https://en.wikipedia.org/wiki/Spain
7. https://www.spain-holiday.com/Spain/articles/top-ten-spanish-foods
8. https://textbooks.restaurant.org/Textbooks/media/fmrca/FRMCA_GlobalCuisine2_1.pdf
9. https://en.wikipedia.org/wiki/Morocco
10. https://www.bbcgoodfood.com/howto/guide/top-10-foods-try-morocco
11. https://en.wikipedia.org/wiki/Greece
12. https://www.bbcgoodfood.com/howto/guide/top-10-dishes-try-greece
13. https://en.wikipedia.org/wiki/Tunisia
14. https://www.tasteatlas.com/most-popular-food-in-tunisia
15. https://textbooks.restaurant.org/Textbooks/media/fmrca/FRMCA_GlobalCuisine2_1.pdf
16. https://www.britannica.com/place/Middle-East
17. https://www.tasteatlas.com/most-popular-food-in-egypt
18. https://www.tasteatlas.com/most-popular-food-in-iran
19. https://www.tasteatlas.com/most-popular-dishes-in-saudi-arabia
20. https://textbooks.restaurant.org/Textbooks/media/fmrca/FRMCA_GlobalCuisine2_1.pdf
21. https://en.wikipedia.org/wiki/Asia
22. https://www.travelchinaguide.com/top-10-chinese-dishes.htm
23. https://ph.hotels.com/go/japan/best-japanese-foods
24. https://www.thetravel.com/10-best-indian-foods/

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 7N Instructor through:
Contact Number: 09099333999
Email: ninogbolano@yahoo.com
 Students who wish to individually consult their HMPE 7N Instructor may arrange an appointment with them or through Ms. Riza Mae Calizo, the Department Secretary.