Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Chanyungco St., Sta. Elena, Marikina City
COURSE GUIDE
FOOD
SELECTION,
PREPARATION,
AND HANDLING
First Semester AY 2023-2021
Food and Service Management
Marikina Polytechnic College
I. Course Description
This course is designed to enhance the knowledge, skills, and work attitude of
food service handlers in accordance with the needs of the industry. It consists of
competencies that a person must achieve to clean kitchen areas, prepare hot, cold
meals and dessert for guest in various food and beverage service facilities, clean
and maintain kitchen premises. Student should prepare stock, sauces and soups,
prepares appetizer, prepare salad and dressing, prepare sandwiches, prepare meat
dishes, prepare vegetable dishes, prepare egg dishes, prepare starch dishes,
prepare poultry, prepare dessert and package prepared food.
TIME ALLOTMENT: 162 Hours per Semester - 9 hours per week
(4 hours lecture, 5 hours laboratory) for 18 weeks
II. PROGRAM INTENDED LEARNING OUTCOMES (PILO)
By the time of graduation, the students of BTVTEd shall have the ability to:
a. demonstrate the competencies required of the Philippine TVET Trainers-
Assessors Qualification Framework (PTTQF);
b. demonstrate broad and coherent, meaningful knowledge and skills in any of
the specific fields in technical and vocational education;
c. apply with minimal supervision specialized knowledge and skills in any of the
specific fields in technical and vocational education;
d. demonstrate higher level literacy, communication, numeracy, critical thinking,
learning skills needed for higher learning;
e. manifest a deep and principled understanding of the learning process and the
role of the teacher in facilitating these processes in their students;
f. show a deep and principled understanding of how educational processes
relate to larger historical, social, cultural, and political processes;
g. apply a wide range of teaching process skills (including curriculum
development, lesson planning, materials development, educational
assessment, and teaching approaches);
h. reflect on the relationships among the teaching process skills, the learning
processing in the students, the nature of the content/subject matter, and other
factors affecting educational processes in order to constantly improve their
teaching knowledge, skills and practices;
i. demonstrate a service orientation in one’s profession;
j. participate in various types of employment, development activities, and public
discourses, particularly in response to the needs of the communities one
serves; and participate in the generation of new knowledge or in research and
development projects in technical education.
III. COURSE INTENDED LEARNING OUTCOMES (CILO)
At the end of this course, the students should be able to:
1. understand the importance of food nutrients, familiarize on tools and equipment
conversion of weights and measures and perform the basic knife skills;
2. prepares stock, sauces and soups, appetizer, salad and dressing, sandwiches,
meat dishes, vegetable dishes, egg dishes, starch and alimentary dishes,
poultry, and dessert;
3. present the dishes with appropriate garnishings;
4. manifest knowledge and skills in cooking and preparing different dishes for
special occasion following the criteria set in the TESDA Training Regulations
for Cookery NC II;
5. pass the Cookery NC II assessment; and
6. transforms the food products into profits.
VALUES INFUSED:
1. Maka-Diyos
2. Productivity and Proficiency
3. Commitment
4. Integrity
5. Accountability and Good Governance
6. Networking and Linkages.
7. Service-Oriented.
[Link] ATTRIBUTES
COURSE LEARNING
PROGRAM OUTCOMES
OUTCOMES
a b c d e f g h i j k
CILO 1. Understand the I I D D E
importance of food nutrients,
familiarize on tools and equipment
conversion of weights and
measures and perform the basic
knife skills.
CILO 2. Prepares stock, sauces D D
and soups, appetizer, salad and
dressing, sandwiches, meat
dishes, vegetable dishes, egg
dishes, starch and alimentary
dishes, poultry, and dessert.
CILO 3. Present the design D D
systematically in garnishing.
CILO 4. Manifest knowledge and D D D
skills in cooking and preparing
different dishes for special
occasion following the criteria set in
the TESDA Training Regulations
for Cookery NC II.
CILO 5. Pass the Cookery NC II D D D
assessment.
CILO 6. Transforms the food I I D
products into profits.
V. PRE-REQUISITES
None
VI. COURSE OUTLINE
Time Frame Topics
- Orientation of the Course
- FSM Laboratory Manual
Week 1 - Netiquette
1. Food Nutrients
1.1. Category of nutrients
1.1.1. Macronutrients
Week 2 1.1.1. Micronutrients
1.2. Functions and Sources of Nutrients
1.3. Food Pyramid Guides
2.1. Equipment
2.1.1. Hand tools
2.1.2. Measuring tools
2.1.3. Cook ware
2.1.4. Bake ware
2.2. Table of Weights, Measures and Equivalent
Week 3 & 4 2.3. Cookery Terms
2.4. Knife
2.4.1. Parts of a Knife
2.4.2. Kinds of Knife
2.4.3. Knife Skills
[Link]. Cutting Skills
[Link]. Garnishing and Carving
2.5. Commonly Used Herbs and Spices
3. Fruits and Vegetables
3.1. Classification
Week 5 & 6 3.2. Nutritional Value
3.3. Quality
3.4. Cooking Method
Week 7 MIDTERM EXAMINATION
4.1 Stocks and Sauces
Week 8-9 4.2 Starch and Alimentary
5. Finfish and Shellfish
5.1. Structure and Composition
5.2. Nutritional Value
Week 10-11 5.3. Market Forms
5.4. Quality
5.5. Cooking Method and Principles
5.6. Deboning of Fish
6. Egg
6.1. Composition and Nutritive Value
6.2. Parts of an Egg
Week 12-13 6.3. Abnormalities
6.4. Comparison of Chicken and Duck Eggs
6.5. Proper storage of eggs in the Home
6.6. Market Forms
7. Poultry
7.1. Structure and Composition
7.2. Nutritional Value
7.3. Market Forms
Week 14-15 7.4. Quality
7.5. Cooking Method and Principles
7.6. Dressing of Poultry
7.7. Deboning of Poultry
8. Meat
8.1. Structure and Composition
Week 16-17 8.2. Nutritional Value
8.3. Market Forms
8.4. Meat Cuts
8.5. Quality
Week 18 FINAL PERFORMANCE & EXAMINATION
VII. COURSE MATERIALS
Marikina Polytechnic College uses competency-based learning materials
in the delivery of its courses. The study guide with the corresponding
resources will be uploaded in the different learning management systems
such as FB page, google classroom, moodle, schoology and other friendly
apps.
VIII. COURSE SCHEDULE AND STRUCTURE
We are in the pandemic times. As a college students, you are expected
to be responsible students, taking note of the deadlines and submitting
papers and other course requirement that have been carefully and
competently made. You are expected to master all the skills required by the
subject. Please take note of the learning outcomes and graduate attributes
which are expected from you.
Below is the recommended study schedule for this course. These are
only recommended because as adult learners you already know your capacity
when it comes to reading the content of the instructional materials.
Study Learning
Topic Assessment
Period Activities
ORIENTATION Face-to-face
- Orientation of the Course Class Oral Recitation
- FSM Laboratory Manual Lecture
- Netiquette and Class Discussion
Classroom/Laboratory
Rules
August 14-
August 18, CLASS DISCUSSION Synchronous
2023 1. Food Nutrients Lecture Self-check No. 1
1.1. Category of nutrients Class Discussion Task sheet No. 1
1.1.1. Macronutrients Blended
1.1.1. Micronutrients instruction
1.2. Functions and Sources of Information sheet
Nutrients
1.3. Food Pyramid Guides
CLASS DISCUSSION Synchronous
2.1. Equipment Lecture Self-check
2.1.1. Hand tools Class Discussion No. 2
August 22-25, 2.1.2. Measuring tools Blended Task sheet
2023 2.1.3. Cook ware instruction No. 2
2.1.4. Bake ware Reporting Oral Recitation
2.2. Table of Weights, Measures Information sheet
and Equivalent
CLASS DISCUSSION Synchronous
2.3. Cookery Terms Lecture Self-check
2.4. Knife Class Discussion No. 3
2.4.1. Parts of a Knife Face-to-face Task sheet
August 29- 2.4.2. Kinds of Knife Class Information No. 3
September 1, 2.4.3. Knife Skills sheet Oral Recitation
2023 [Link]. Cutting Skills
[Link]. Garnishing and
Carving
2.5. Commonly Used Herbs and
Spices
CLASS DISCUSSION Synchronous
3. Fruits and Vegetables Lecture Self-check No. 4
3.1. Classification Class Discussion Job sheet No. 1
3.2. Nutritional Value Preparation/ and 2
September 11-
3.3. Quality Planning Oral Recitation
15, 2023
3.4. Cooking Method Face-to-face
LABORATORY WEEK Laboratories
1. Salad Information sheet
2. Fresh Lumpia
September 25- Consultation, Completion and Synchronous Oral Recitation
29, 2023 Feed backing
October 2-6, Formative
MIDTERM EXAM
2023 Assessment
4.1. Stocks and Sauces Synchronous
4.2. Starch and Alimentary Lecture Self-check No. 1
October 9-13,
Class Discussion Job sheet No. 1
2023
Blended Oral Recitation
instruction
Information sheet
CLASS DISCUSSION Synchronous
5. Finfish and Shellfish Lecture Self-check No. 2
5.1. Structure and Composition Class Discussion Job sheet No. 2
5.2. Nutritional Value Blended Oral Recitation
5.3. Market Forms instruction
October 16-20,
5.4. Quality Information sheet
2023
5.5. Cooking Method and Preparation/
Principles Planning
5.6. Deboning of Fish Face-to-face
LABORATORY Laboratories
1. Deboning of Milk fish Information sheet
6. Egg
6.1. Composition and Nutritive Synchronous Self-check No. 3
October 23-31, Value Lecture Oral Recitation
2023 6.2. Parts of an Egg Class Discussion
6.3. Abnormalities Blended
6.4. Comparison of Chicken and instruction
Duck Eggs Information sheet
6.5. Proper storage of eggs in the
Home
6.6. Market Forms
LABORATORY WEEK Information sheet Job sheet No. 3
November 6-
1. Egg Variation of Cooking Preparation Oral Recitation
10, 2023
Face-to-face
Laboratory
7. Poultry Synchronous
7.1. Structure and Composition Lecture
7.2. Nutritional Value Class Discussion
November 13-
7.3. Market Forms Blended
17, 2023
7.4. Quality instruction
7.5. Cooking Method and Information sheet
Principles
7.6. Dressing of Poultry
7.7. Deboning of Poultry
8. Meat
8.1. Structure and Composition
8.2. Nutritional Value
8.3. Market Forms
8.4. Meat Cuts
8.5. Quality
LABORATORY WEEK Preparation/ Job sheet No. 4,
1. Poultry Planning 5, and 6
November 20-
2. Meat (Beef and Pork) Face-to-face
24, 2023
Laboratories
Information sheet
November 27-
December 1, Consultation, Completion and Synchronous Oral Recitation
2023 Feed backing
December 4-8,
FINAL EXAMINATION Face-to- Formative
2023
FaceClass Assessment
IX. CLASS POLICIES AND PROCEDURE
The students are expected to observe the academic policies and code of
conduct based on the student handbook and posted guidelines in the official
College website.
1. Interactions in this course will be mostly online. This can be in the
discussion forums or we can schedule video conferencing.
2. It is your responsibility to log in daily in the LMS to know the updates in the
class. You must devote at least 5 hours a week for this course.
3. It is your responsibility to download the course guide and to search for the
recommended open educational resources and materials for this course.
4. All assignments and requirements should be submitted ON TIME. Late
submission will have corresponding point deductions.
5. Individual work and requirements must be done INDIVIDUALLY.
6. For the group project, it is your responsibility to get in touch with your
classmates.
7. Proper netiquette is highly expected in this subject.
8. Cheating will not be tolerated in this subject. Authentic assessment will be
used.
9. Academic policies will be strictly enforced in this course.
X. COURSE REQUIREMENTS AND ACTIVITIES
Assessment of Learning Outcomes
Lecture/Class Discussion
Blended instruction
Module
Online
Synchronous lecture and discussion
Laboratories
Task Sheets
Group Reporting
Project
Assessment
Quizzes
Midterm Exam
Final Exam
XI. GRADES
Since this is a competency-based learning course, below is the
breakdown of your final grade.
ACTIVITY % OF FINAL GRADE
written test and quizzes 20%
activities and projects 50%
Midterm and Final Examination 30%
Total 100%
XII. GRADING SYSTEM
SCORE EQUIVALENT
98-100 1.0
95-97 1.25
92-94 1.5
89-91 1.75
86-88 2.0
83-85 2.25
80-82 2.5
77-79 2.75
74-76 3.0
XIII. ABOUT YOUR FACULTY IN-CHARGE
I’m Ms. Rosselle Ghee M. Escober, I will be your subject
instructor for Food Selection, Preparation, and Handling, this
semester. I’ve been teaching for almost 5 years and this is
my second year of teaching in my Alma Matter.
As an educator, I have my personal mantra by Benjamin
Franklin that “If you fail to prepare, you are preparing to fail.”
And I believe everyone has a path to choose maybe some
are not yet ready or taking different ways but the most
important is the finish line that you will surely reach at the
end of your journey. At first
I look forward that this semester will be filled with
knowledge, skills and inspirations.