DALUBHASAAN NG LUNGSOD NG LUCENA

(formerly City College of Lucena)

Isabang, Lucena City
Tel. No. and Fax No. (042) 797 – 1671

FOREIGN CUISINE

Course Title: Foreign Cuisine

No. of Units : 3 Units

Course Description:

This course deals with the various cuisines around the world with emphasis on Asian, Mediterranean, American and European cuisine.

Learning Outcomes:
At the end of the course the students should be able to:
A. Competencies
1. Distinguish culinary flavors of Asian, Mediterranean, European and American cuisine
2. Identify the relationship between climates, topography and diet of the region and use of herbs and other local condiments
3. Analyze the basic cooking method applied in each of the dishes
4. Understand and use common kitchen terminology and vocabulary
5. Assess the dishes based on established criteria
B. Skills
1. Define and use proper methods and techniques when applying all basic fundamental standards of cooking
2. Demonstrate various culinary techniques through the use of regions and culture practices
3. Create a local dish with a fusion of unique to the international cuisine
C. Values
1. Understand the food and nutrition of different regions of the world
2. Describe the importance of tradition, seasonality of food, nutrition, modernization, and presentation as they relate to the concept of different cuisines.
3. Practice communication with instructor and fellow students in a professional manner.

Number of Hours: 3 hours every week for 18 weeks or 54 hours in a semester

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Foreign Cuisine by:
Glenda J. Maglonso, LPT
Course Outline:

WEEKS TOPICS
1 Introduction
2-5 Asian Cuisine
6-9 Mediterranean Cuisine
10-14 European Cuisine
15- 18 American Cuisine

Course Requirements:

1. Major examinations
2. Quizzes
3. Laboratory
4. Assignment
5. Attendance

Assessment

Class Standing
Participation 30 %
Seatwork 30 %
Assignment 20 %
Attendance 10 %
Behavior 10 %
Total 100 % 33.33 %
 Quizzes 15.00 %
 Laboratory 18.33 %
 Major Examination 33.33 %
TOTAL 100 %

Final Grade
Prelim Period Grade 33.33 %
Midterm Period Grade 33.33 %
Final Period Grade 33.33 %
TOTAL 100 %
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Foreign Cuisine by:
Glenda J. Maglonso, LPT
FOREIGN CUISINE Learning Plan

Learning Outcomes Topic Methodology Resources Assessment

Weeks 1: Introduction
- Introduce self to classmates and Course overview Classroom sharing (Introductions) Course syllabus
teachers
- List expectations for the course Classroom policies Lecture Introduce textbook:
- Recall course rules International cuisine, Virginia
-Understand factors affecting food Food Ways, Food Culture Serraon- Caludio et al, 2009
ways food culture and food habits Food Habits
that are practiced all over the world
Weeks 2- 5: Asian Cuisine
-Recognize the importance and Cuisine of Brunei Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Cambodia Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of China Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
the following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Create a local dish with a fusion of
the countries distinct flavor

-Recognize the importance and Cuisine of India Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Indonesia Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Japan Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Create a local dish with a fusion of
the countries distinct flavor

-Recognize the importance and Cuisine of Korea Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Laos Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Malaysia Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Create a local dish with a fusion of
the countries distinct flavor

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Foreign Cuisine by:
Glenda J. Maglonso, LPT
-Recognize the importance and Cuisine of Philippines Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Thailand Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Vietnam Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Create a local dish with a fusion of
the countries distinct flavor

Week 6-9: Mediterranean Cuisine

-Recognize the importance and Cuisine of Algeria Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Egypt Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Israel Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Prepare a recipe that is common
in Algeria, Egypt, Israel

-Recognize the importance and Cuisine of Greece Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Lebanon Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Libya Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Prepare a recipe that is common
in Greece, Lebanon, Libya

-Recognize the importance and Cuisine of Morocco Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Spain Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Syria Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Prepare a recipe that is common
in Morocco, Spain, Syria

-Recognize the importance and Cuisine of Tunisia Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Turkey Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of the Middle East Group Report/Discussion Reading Materials
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Foreign Cuisine by:
Glenda J. Maglonso, LPT
-Distinguish the major influence of Written Exam
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment
Review of Portfolio of Evidence
-Prepare a recipes that is common
in Tunisia, Turkey, Middle East

Week 10-14: European Cuisine

-Recognize the importance and Cuisine of Austria Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Belgium Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Bulgaria Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Cuisine of Croatia Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Prepare a recipe that is common
in Austria, Belgium, Bulgaria,
Croatia

-Recognize the importance and Cuisine of Czech Republic Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Denmark Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of France Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Cuisine of Finland Kitchen Tools and Equipment Review of Portfolio of Evidence

-Recognize the importance and Cuisine of Germany Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Hungary Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Ireland Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Cuisine of Italy Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Prepare a recipe that is common
in Germany, Hungary, Ireland, Italy

-Recognize the importance and Cuisine of Luxemburg Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Malta Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Cuisine of Netherlands Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Cuisine of Poland Kitchen Tools and Equipment Review of Portfolio of Evidence

-Recognize the importance and Cuisine of Russia Lecture/ Discussion LCD Projector Quiz
role of food to the development of
each nation. Cuisine of Slovakia Video Presentation Laptop
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Foreign Cuisine by:
Glenda J. Maglonso, LPT
-Understand common cooking
methods used
-Distinguish the major influence of
following cuisine in the world
-Prepare a recipe that is common
in Russia and Sweden
Cuisine of Sweden
Cuisine of United Kingdom
Direct Observation
Group Report/Discussion Reading Materials
Oral Questioning
Practical Demonstration/ Laboratory Kitchen Tools and Equipment Written Exam
Review of Portfolio of Evidence

Week 15- 18: American Cuisine

-Recognize the importance and Cuisine of Central America Lecture/ Discussion LCD Projector Quiz
role of food to the development of Guatemala
Direct Observation
each nation. Honduras Video Presentation Laptop
-Understand common cooking El Salvador Oral Questioning
methods used Nicaragua Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of Costa Rica
following cuisine in the world Panama Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Prepare a recipe that is common
in Central America

-Recognize the importance and Cuisine of the Caribbean Island Lecture/ Discussion LCD Projector Quiz
role of food to the development of Bahamas
Direct Observation
each nation. Barbados Video Presentation Laptop
-Understand common cooking Cuba Oral Questioning
methods used Jamaica Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Prepare a recipes that is common
in Caribbean Islands
-Create a local dish with a fusion of
the countries distinct flavor
-Recognize the importance and Cuisine of Oceania Lecture/ Discussion LCD Projector Quiz
role of food to the development of Fiji Islands
Direct Observation
each nation. New Zealand Video Presentation Laptop
-Understand common cooking Papua New Guinea Oral Questioning
methods used Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Kitchen Tools and Equipment Review of Portfolio of Evidence

-Recognize the importance and Cuisine of United states of America Lecture/ Discussion LCD Projector Quiz
role of food to the development of
Direct Observation
each nation. Cuisine of Mexico Video Presentation Laptop
-Understand common cooking Oral Questioning
methods used Group Report/Discussion Reading Materials
Written Exam
-Distinguish the major influence of
following cuisine in the world Practical Demonstration/ Laboratory Kitchen Tools and Equipment Review of Portfolio of Evidence
-Create a local dish with a fusion of
the countries distinct flavor
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Foreign Cuisine by:
Glenda J. Maglonso, LPT
Foreign Cuisine
GE Learning Outcomes Ethics
Knowledge (Intellectual Competencies)
1. Analyze “texts” (written, visual, oral, etc.) critically L
2. Demonstrate proficient and effective communication (writing, speaking, and use of new technologies) P
3. Use basic concepts across the domains of knowledge P
4. Demonstrate critical, analytical, and creative thinking P
5. Apply different analytical models in problem solving L
Values (Personal and Civic Responsibilities)
1. Appreciate the complexity of the human condition L
2. Interpret the human experience from various perspectives L
3. Examine the contemporary world from both Philippine and global perspectives L
4. Take responsibility for knowing and being Filipino O
5. Reflect critically on shared concerns L
6. Generate innovative practices and solutions guided by ethical standards O
7. Make decisions based on moral norms and imperatives P
8. Appreciate various art forms L
9. Contribute to aesthetics O
10.Advocate respect for human rights L
11.Contribute personally and meaningfully to the country’s development L
Skills (Practical Skills)
1. Work effectively in a group P
2. Apply computing tools to process information effectively O
3. Use current technology to assist and facilitate learning and research O
4. Negotiate the world of technology responsibly L
5. Create solutions to problems in various fields P
6. Manage one’s knowledge, skills, and values for responsible and productive living L
7. Organize one’s self for lifelong learning L

L = Learned
P = Practiced
O= Opportunity to learn

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Foreign Cuisine by:
Glenda J. Maglonso, LPT
FOREIGN CUISINE Required Readings and Other Materials

Textbook:
International cuisine, Virginia Serraon- Caludio et al, 2009

Other Readings:
America’s Most Wanted Recipes Cook book
Indian Cookery, Cook book
Southern Living Comfort Food, Cook book
Tagine, Spicy Stews from Morocco, Cook book
Italian Cooking, Magazine
Taste of the South, Magazine
Paris Authentic Recipes Celebrating the Foods of the World, Cook Book

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Foreign Cuisine by:
Glenda J. Maglonso, LPT