Prepared by Alden A.

Baldos Document No: ISCC HTMD 8BSHM/SYL-E8

I1OCOS SUR COMMUNITY Instructor
COLLEGE Checked by: Judy S. Valencia Revision Date:
Quirine Stadium. Zane V. Bantay, locas Sur,Phillpines Department Head
-mail addres isccbantay yahoo.com Reviewed by: Cherryl Pilita T. Dolorico Revision No
8ANTAY
InstructionCoordinator
COURSE TITLE ASIAN CUISINE
COURSE cODE HMPC8
UNIT 1 UNIT LEC2 UNITSLAB (5 HOURSWEEK)
COURSE Ths course introduces thestidentsto the dynamics and complexity of Asian Cuisines It provides basicknowledge aboutthe hstory andcultureottheregonbengdisaussedas
DESCRIPTION well as thefactors contributed to the evolution of is cuisine This course deals with the knowedge and techniques in ciassical Asian cokery pardculany on planning. preparaton
unique ingredients,tools and equipment used and itsservice
cOURSE HMPE182
PREREQUIsITE LEARNING ACTIVITIES ASSESSMENT
COURSE OUTCOME LEARNING OUTCOME STUDY MODULE CONTENT
SCHEDULE RESOURCES
Intoduces the students to the At the end of the lesson the students OF ASIAN CUISINE
OVERVIEW Introduction Google meet Synchronous through Online Quiz through
Discussion g0ogle meet google form
dynamics and complexity of are expected to
Asian Cuisines Brief History of Asian Cuisine (Lecture)
Have a background and brief Evolution of Asian Cuisine Individual leaning
Provides basic knowledge ovenview of Asian Cuisine Kitchen Safety and Sanitaton Word fle about insights
Review and revisit the safety and WEEK 1 Safety and Sanitary Rules overview of Asian Asynchronous
about the history and culture of
sanitabon practices for previous Cuisine to be sent sessions (students
the region being discuSsed as
through with interment
well as the factors contributed course
to the evolution of its cuisine. messenger connection)

-Deals with the knowledge and Asian Basic Google meet Online Quiz
techniques in dassical Asian Discussion Through google form
Review and revisit major cutting coOKING TECHNIQUES AND Cooking
cookery paricularly on
EQUIPMENT Methods
preparation, unique techniques used Asian food Online familianzation
planning, WEEK 2 Kitchen
ingredients, tools and preparation Word file about Cookingof tools and
Recognize the used of Asian Asian Cutting Techniques Equipment
equipment used and its
Terminologies Techniques to be sent equipment use in
service
cooking techniques Google meet through messenger Asian cuisine through
Action words
-Recognize the Asian kitchen tools Discussion the use of images
and equipment
-

Asian herbs and Spices

 Prepared by Alden A. Baldos Document No: ISCC- HTMD BSHM/sYL-E8
IL OCOS SUR COMMUNITY Instructor
OLLEGE Checked by: Judy S. Valencia Revision Date:
Quirina Stadium, Zone V. Bantay, locos Sur. Philippines Department Head
e-mail address: isccbantay& yahoo.com Reviewed by: Cherryl Pilita T. Dolorico Revision No:
BANTA
Instruction Coordinator
to learn the cooking Individual learning
techniquesS employed in insights
preparing Asian dishes.

- Intoduces the students to the

dynamics and complexity of
Asian Cuisines

PHILIPPINECUISINE Word file About

Provides basc knowledge-Discuss the history of Philippine Introduction Philippine cuisine Synchronous lecture Online Essay through
about the history and culture of Cuisine; History and influences to be sent through google meet g00gle forms
the region being discussed as-Explain the nature and Nature and Characteristics of through google
well as the factors contributed characteristics of Filipino Cooking Filipino Cuisine classroom
to the evolution of its cuisine. Enumerate the basic ingredients and Regional Cuisine and Specialties Asynchronous
tools used in cooking WEEK 3 Filipino Basic Ingredients sessions
deals with the knowledge and-Review and revisit the festive foods Food Specialtes Video Online quiz through
techniques in dassical Asian using the basiccooking methods Preparation Methods presentation link google form
Cookery paricularly n Filipino Traditional Tools and About Different
planning. preparation, unique Equipment Cuisine of Individual leaning
ingredients, tools and Filipino Recipes Philippines insights
equipment used and its
service
- Differentiate Chinese cuisine from
CHINESECUISINE Google meet
To learn the cooking other Asian cuisines, Introduction Discussion Synchronous lecture
techniques employed in-Discuss history of Chinese cuisine History of Cinese Cuisine through google meet
preparing Asian dishes. - Enumerate basic ingredients and Northeast Asian Cuisine-China Video Individual Task
Provides basic knowledge cooking tools and utensils used WEEK 4&5 Culinary Inftuences presentaton link. performance
about the history and culture of Determine and demonstrate the Basic Cooking Tools and Equipment On how to Asynchronous Through video
the region being discussed as traditional festivities
food and KITCHEN LABORATORY 1 prepare Chinese sessions presentation
wel as the factors contributed specialtes, and prepare Chinese Shanghai Fried Rice Cuisine
to the evolution of its cuisine. simple recipes. Sweet and Sour Pork Online quiz through
Stir-Fried Vegetables google fom
 ILOCOS SUR COMMUNITY Prepared by: Alden A. Baldos Document No: ISCC HTMO BSHM/SYL-E8
Instructor
COLLEGE Checked by: Judy S. Valencia Revision Date:
Duirine Stadium, Zane V. Bentay. Mocos Sur, Philippin Department Head
a-mail address: isccbantay& yahoo.com Reviewed by: Cherryl Pilita T. Dolorico Revision No:
Instruction Coordinator

-Deals with the knowledge and Siu Mai or Siomai (Dim Sum Word file about
techniques in dassical Asian
umplings) Chinese cuisine Individual leaming
cookery paricularly on
Sweet and Sour Fish to be sent
planning, preparation, unique insights
Lechon Macau through google
ingredients, tools and
Pata Tim classroom
equipment used and its
service.
Soy Braise Chicken
Define Japanese Cuisine JAPANESE CUISINE
-

Understand the historical influences Introduction Google meet Synchronous lecture

Provides basic
Online quiz through
<nowledge - Describe the nature and Nature and Characternstics Discussion through google meet g0ogle form
about the history and culture of characteristics Regional Cuisines and Specialties (Student with fast
the region being discussed as-
ldentify regional specialties Hokkaido Video Internet) Individual Task
well as the factors contributed-Prepare simple recipes using basic Northern Honshu presentation link. performance
to the evolution of its cuisine ingredients and cooking techniques. - Shikoku Island
On how to Asynchronous Through video
-Deals with the knowledge and
-kyusshu prepare sessions (students presentation
Okinawa Japanese cuisine with interment
techniques in dassical Asian WEEK 6&7 Japanese Basic Ingredients connection)
cookery particulanly on Tools and Utensils Used in Word file about
planning, preparation, unique Japanese Cooking Japanese cuisine Individual learning
ingredients, tools and Preparation Methods to be sent google
equipment used and its KITCHEN LABORATORY 2
insights
classroom
rvice Japanese Cucumber Salad
-Ebi Fry (Fried Shrimp) with Tartar
to lean the cooking Sauce
techniques employed n Chicken Leg Teriyaki
preparing Asian dishes. Tonkatsu
Cucumber Wrapped Sushi
California Roll
Vegetable Tempura
-

Understand the various ingredients South East Asian Cuisine Google meet Synchronous lecture Individual Task
of Singapore cuisine Singapore Discussion through google meet performance
Introduction
 TLOCOS SUR COMMUNITY Prepared by Alden A. Baldos Document No: ISCC HTMD BSHM/SYL-E8
COLLEGE Instructor
Checked by: Judy S. Valencia Revision Date:
Quirine Stadium, Zome V.Bantay, locas Sur. Philippine
e-mail eddress isccbantay2 yahaa.com Department Head
Reviewed by: Cherryl Pilita T. Dolorico Revision No
InstructionCoordinator
Introduces the students to the
dynamics and complexuty of-Distinguish Tha cuisine from other THAI CUISINE
Asian Cuisines Asian cuisines
oogle meet Synchronous lecture
Introduction Discussion through google meet individual Task
Identfy regional cuisines and food Historical Infuences (Student with fast
Provides basc knowledge specialtes performance
Regional Cuisines Video Intemet) Through video
aboutthe history and auture of-Recognize Historical infuences -

Characteristcs of Thai Cuisine presentation link

the region being discussed as presentatbon
well as the factors
List down ingredients used in Thai -Thai Cooking Tools, Utensils and
Asynchronous
contributed recipes, and
to the evoludon of its cuisine. Equipment Word file about sessions (students Oniline quiz through
-Prepare simple recipes using the Thai Basic Ingredients Thai cuisine to be with intement g0ogle form
dentfied cooking techniques Thai Basic Cooking Methods sent through
This course deals with the - Thai Recipes
connecton)
google classroom Individual leaning
knowiedge and techniques in Distnguish Thai cuisine from other WEEK 10-11 KITCHEN LABORATORY5
ciassica ASIan cookery Asian cuisines Thai Chicken Soup
insights
partcularnty on planning dentfy regional cuisines and food - Pad Thai
preparabon unique specialtes Red, Yellow, Green Cury
ngredients toois and Recognize Historicalinfuences Beef. Cashew and Thai Basil Str-
equipment used andts Lst down ingredients usedin Thai
serice recipes and Fry
Som Tam
Introduoes the sudents to
Prepare simple recipes using he
hedentfed cooking techniques
Seafood Noodle Salad
Chiang Mai Cury Noodles
dynamics and complexty of
Asian Cusnes

Provdes basc knowiedge

bout the history and culture of
te regon beng discussed.
wel as the factors contrbuted
to the evoluson of its cuisne Describe the Vietnamese cuisine
Compare regonal cuisines and food
VIETNAMESE CUISINE
introducton Google meet Synchronous through Individual Task
This course deais with hespeciates served during feast WEEK 12-13 Histoncal Infuences
knowledge and techniques in
Discussion google meet perfomance
denty historcal intuences Regional Cuisines Through video
dassica Asian cookery Korean Feast presentation
 Prepared by: Alden A. Baldos Document No: ISCC-HTMD BSHM/SYL-E8
ILOCOS SUR COMMUNITY
Instructor
OMMU
COLLEGE Checked by: Judy S. Valencla Revision Date:
Quirina Stadium, Zone V, Bantay, locos Sur. Philipines Department Head
e-mail address: isccbantaya yahoo.com Reviewed by: Cherryl Pilita T. Dolorico Revision No:
BANTA Instruction Coordinator
Provides basic knowledge Identifythe ethnic origin of Background and History Video (Shudent with fast Through video
about the history and culture of Singapore dishes. Leam the various types oftheir food presentaton link Intemet) presentation
the region being discussed as dishes of Singapore. KITCHEN LABORATORY3
well as the factors contributed- Prepare Singapore dish Hainanese Chicken Rice Word file about Asynchronous Online quiz and
to the evolution of its cuisine Singapore sessions (students activity through
WEEK8 cuisine to be sent with interment google form
-

to demonstrale thecooking through connection))

techniques employed in messenger Individual learning
preparing Asian dishes. insights

Online Examination
through google form
Midterm Examination WEEK 9
Coverage week 1 to 8 Vlog presentation on
how to prepare their
own Asian cuisine
recipe with a twist
OCOSSu
 Document No: ISCC HTMD BSHM/SYL-E8
OcOS sUR COMMUNITY Prepared by: Alden A. Baldos
Instructor
COLLEGE Checked by: Judy S. Valencia Revision Date:
Qairine Stadium. Zone V. Bartay, locos Sur. Philippines
e mail addres isccbantayyahoo.com Department Head
Reviewed by: Cherryl Pilita T. Dolorico Revision No:
Instruction Coordinator

Malaysian Cuisine Google meet Synchronous lecture Individual Task

Provides basic knowiedge Discussion through google meet
about the history and aulture of
History Malaysia perfomanc
Culinary influence (Student with fast Through video
the region being discussed as Different cocoking style Intemet) presentation
well as the factors contributed Week 16 Malaysian dishes Word file about
to the evoluton of its cuisine Online Quiz througn
Malaysian Asynchronous
Cuisine to be sent sessions (students google form
This course deais with he
through google With intement
knowledge and techniques in lassroom connecton) Individual learning
classical Asian ookery nsights

Synchronous through
google meet (Student
Review for Final Examinatbon Week 17 with fast internet)

Synchronous through Online Examinaton

google meet (Student
Final Examinaton Coverage week 10 Week 18 with fast Intemet) Indrvwdua food og
to 16 presentation
To be sent through
google cdassroom
REFERENCESs BOOKS Asian Cuisine pubished by Mind shapers Co, Inc

WEB
Asian Cuisine published by Wiseman's books TradingInc
RESOURCES
htps./www.thespruceeats.com/korean-food-basics-2118633
https./www. slideshare netPat Cabangis09/malaysia-asian-cuisine
hitp /Morecipes com/11 4itchen-dining-and-baristyle/491-chinese-cuting-techniques htm
hittps /www.alirecipes com/recipes/227tworld-cuisine/asian/
hitps/www tigerchef com/regional-asian-cuisines-and-their-charactenstics ntm
hitps/www.vistsingapore com/en_my/editorials/covid 19-guidefaces-oftournism-food-hervescmp=SEM_STB
DC21-625-SGAOSearchint2122_PH DCEN %2Bsingapore+%28food_NA_NONE_BMM-FoodCuture
 Prepared by Alden A. Baldos Document No: ISCC HTMD BSHM/SYL-E8
TLOCOS SUR COMMUNITY Instructor
COLLEGGE Checked by Judy S. Valencia Revision Date:
Duirino Stadum Zone V. Bantay. locos Sur. Philippines Department Head
-mail eddre Reviewed by Cherryl Pilita T. Dolorico Revision No:
Instruction Coordinator

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VIDEO https./youtu be/2Bu485qPu0Q
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coURSE EVALUATION AND GRADING SYSTEM LECTURE Netquette/Project = 10%
Quizzes 30%
OffineActites 20%
Midterm Examinaton =40%
TOTAL 100%
LABORATORY
Task perfomance through video presentaton/Netquette 60%
Final Examination =40%
100%

75-95 PASSED
71-74 CONDITIONAL
70and below FAILED
Prepared by. Checked by Reviewed by
ALD b
ALDEN BALDOS MIHM JUDY S VALENCIA, MBA CHERYL PLITA T. DOLORICO, Ed.D.
Instructor Department head. Instructon Coordmator
Hospitality and Tourism Department
Approved by

ARNEL CASTRo ooCTOLERO, Ph.D.

College Administrator