Republic of the Philippines College: EDUCATION Department: Food Service Management

MARIKINA POLYTECHNIC COLLEGE

Shoe Ave. cor. Chanyungco St., Sta. Elena, Marikina City
www.mpc.edu.ph Document Code Classification/Field: Technology Subject

BACHELOR OF TECHNICAL-VOCATIONAL TEACHER EDUCATION Revision No. 19-3 Effective Date: August 2020
OUTCOMES BASED COURSE SYLLABUS

Course Code/Title BTVTED – Major 6 INTERNATIONAL CUISINE

Credit Units 5 credit units

2 hours lecture; 3 hours laboratory (5 hours per week)

Time Allotment
Total hours 90; (18 weeks)
Year Level, Semester, School
First Semester SY 2020-2021
Year,

Faculty Elvie S. Estrada and Joana Marie T. Llagas

Course Pre-Requisites Food Preparation and Handling / Food Sanitation and Safety
Course Co-Requisite N/A

This course is designed to enhance the knowledge, skills and work attitude of food service managers in accordance with needs
of the industry. It consists of competences that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for
guests in various food and beverage service facilities. Clean and maintain kitchen premises. Students should prepare stocks, sauces
and soups, prepare appetizers, prepare salads and dressings, prepare sandwiches, prepare meat dishes, starch dishes, prepare poultry
Course Description
and game dishes, prepare seafood dishes, prepare desserts and package food using International dishes based on historical
background, culture and traditions, religion and foodways of different countries around the world. The course is anchored in the
competencies in practicing Food Safety Act of 2013, cGMP, HACCP, OSHS and 7s of Good Housekeeping, including relevant
environmental rules and regulation.
 MPC Vision The Marikina Polytechnic College shall be the leading institution of higher professionals, teachers and technological education, research and
the center of development on Shoe and Leather Craft Industry in partnership with the ASEAN region by 2022.

The Marikina Polytechnic College is committed to produce highly competent, ethical and service-oriented technopreneurs and educational
MPC Mission
leaders that contribute to national and global development.

M- Maka-Diyos . We adhere to the Christian values and make our services God-centered characterized by sensitivity to students' and
stakeholders' needs and interests.
P - Productivity and Proficiency. We develop productive and skillful technopreneurs who can compete globally.
C- Commitment. We give utmost dedication to our duties and responsibilities towards the attainment of MPC's vision.
I - Integrity. We are guided by ethical principles and professional standards in the delivery of our services.
CORE VALUES:
A- Accountability and Good Governance. We accept responsibility and full accountability consistent with the principles of good governance to
ensure effective and efficient leadership toward sustainable management of resources.
N- Networking and Linkages. We collaborate and establish linkages with various agencies, industries and higher educational institutions
including research and extension to further strengthen the services of the College.
S- Service-Oriented. We put clienteles' first priority to be more responsive on their needs and interests.
 1. Manifest pedagogical knowledge and competencies essential for effective teaching by acquiring national certificates and professional teacher’s
PROGRAM license;
EDUCATIONAL 2. Generate quality researches for the enhancement of instruction in various areas of specialization and on shoe and leathercraft technology;
OBJECTIVES 3. Manifest desirable interpersonal skills and work values by adhering to workplace policies and standards for increased employability;
(PEO) 4. Enhance 21st century core skills responsive to social, ecological, cultural, and gender-related issues through active involvement in advocacy
programs locally and internationally.

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 Qualifications 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 of literacy , communication, numeracy, critical thinking, learning skills needed for higher learning;
PROGRAM e. Manifest a deep and principled understanding of the learning processes and the role of the teacher in facilitating these processes in
OUTCOMES their students;
(PO) 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) and;
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.
k. Participate in the generation of new knowledge or in research and development projects in technical education.

Upon completion of the course, the student must be able to:

Course 1. Provide student knowledge and skills in preparing various cuisine around the world.
LEARNING
2. Identify the important factors affecting food ways and culinary practices.
Outcomes
3. Practice mis-en-place in the laboratory with the proper use of tools and equipment.
(CLO)
4. Prepare various cuisine around the world as regards on their history, ingredients, cooking tools, cookery terms, food ways, signature dishes and
plate presentation.

COURSE LEARNING OUTCOMES PROGRAM OUTCOMES

a b c d e f g h i j h
CLO 1. Provide student knowledge and skills in preparing various cuisine around
I I P
the world.
CLO 2. Identify the important factors affecting food ways and culinary practices.
I I P
CLO 3. Practice mis-en-place in the laboratory with the proper use of tools and
p P
equipment.
CLO 4. Prepare various cuisine around the world as regards on their history,
ingredients, cooking tools, cookery terms, food ways, signature dishes and D D P
plate presentation.

COURSE OUTLINE
Time Frame Topics Time Frame Topics

Week 1 Orientation Week 2 Overview of Culinary Practices Around the World

week 3 Factors Affecting Food Ways and Culinary Practices Week 4 Mis- en- Place
 Knife skills
 Geographic Location
 Basic cuts and shapes
 Climate
 Cutting Techniques
 Topography
 3Preliminary Cooking and flavorings ( Herbs and Spices)
 History
 Stock and Sauces
 Religion
 Factors affecting Cultural Foods
 Social Factors affecting Cultural food
 Economic Factors
 Psychological Factors of Cultural Foods
 Health Concern
Week 5-6 Asian Cuisine Week 7 Laboratory
 Philippines Asian Cuisine
 China
 Japan
 Korea
 India
 Week 8 Middle East Week 9 MIDTERM EXAM (Online and printed, as needed by students)
 Turkey
 Israel
WEEK 10 Middle East (continuation) Week 11 Laboratory
 Egypt Middle East Cuisine
 Saudi Arabia
Week 12-13 European Cuisine Week 14 Laboratory
 Italy European Cuisine
 France
 Spain
Mediterranean Cuisine
 Greece
American Cuisine (North, Central and South America) Week 17 Laboratory
 USA American Cuisine
 Mexico
Week 15-16  Brazil
Autralia/Oceana Cuisine
 Australia Week 18 Final exam(Online and printed, as needed by students)
 New Zealand
 Tasmania
LEARNING OUTCOME

Outcomes-Based
Time Course Desired/Intended Teaching and Assessment of Learning Outcomes Resource
Topic/Content Textbooks/ References
Frame outcome Learning Outcomes Learning Materials
Strategies (OBTL) Lecture Laboratories
Manifest understanding Orientation;  Lecture  Laptop/
of classroom policies discussion of course  Student Manual  Class desktop
Week 1 and gender concepts as Course Syllabus Discussion  Audio/light
goals and expected
related to making high  Blended system
outcomes, course
instruction  Wifi-ready
 fashion wear and policies, flexible  Module electronic
managing events learning strategies, gadget
grading system, and Internet
netiquette. connectivity

Time Outcomes-Based Assessment of Learning Outcomes Resource

Course Desired/Intended Teaching and Materials
Frame Topic/Content Textbooks/References
Outcomes Learning Outcomes Learning
Lecture Laboratories
Strategies (OBTL)
Week 2 CLO 1 Prepare a write-up 1. Overview of  Claudio, Virginia. Module Self-Check Task sheet
about current trends Culinary Practices Cultural Foods  Information No. 1 performance  IMs in hard
and culinary practices Around the World Around the World. Sheet No. 1 Overview of criteria checklist and soft
around the world. Overview of Culinary No. 1 copies
National
Culinary Practices Write up  Laptop/
Bookstore, Practices Around the Desktop
Revised Edition Around the World  Audio/light
2007. World system
 MacVeigh, Jeremy. Online Online quiz  Wifi-ready
(2009)  Synchronous electronic
International lecture and gadget
Cuisine.
discussion  Internet
 Asynchronous connectivity
Connecticut: submission of  Actual
Denmar Cengage write-up materials
Learning. about current
trends and
culinary
practices
around the
world.
 Task sheet
 No. 1 Write
up

Week 3 CLO 2 Make a reaction paper 2. Factors Affecting  Claudio, Virginia. Module Self-Check Task sheet
about the important Food Ways and Cultural Foods  Information No. 2 performance  IMs in hard
factors affecting food Culinary Practices Around the World. Sheet No. 2 Factors criteria checklist and soft
ways and culinary Factors Affecting Food No. 2 copies
 Geographic National
practices. Affecting Ways and Reaction paper  Laptop/
Location Bookstore, Food Ways Culinary Desktop
 Climate Revised Edition and Culinary Practices  Audio/light
2007. Practices system
 Topography
 MacVeigh, Jeremy. Online Online quiz  Wifi-ready
 History
(2009)  Synchronous electronic
 Religion lecture and
International gadget
 Factors discussion  Internet
Cuisine.
affecting  Asynchronous connectivity
Connecticut: submission of
Cultural Foods Actual
Denmar Cengage reaction
 Social Factors materials
Learning. paper about
affecting
the important
Cultural food  Abaigar, R. factors
 Economic Food Chemistry affecting food
Factors with Basic ways and
 Psychological Nutrition. culinary
Factors of practices.
 Task sheet
Cultural Foods
No. 2
 Health Concern Reaction
paper
Week 4 Make a write up in 3. Mise- en- Place  Narvadez-Soriano, Module Self-Check Task sheet
Mise-en-place and show  Knife skills Nora. Food  Information No. 3 performance  IMs in hard
sample of  Basic cuts and Selection,Preparati Sheet No. 3 Mise- en- Place criteria checklist and soft
demonstration in knife on and Mise- en- No. 3 copies
shapes
skills and cutting Preservation. Place Online quiz Write up  Laptop/
techniques.  Cutting RexPrinting Online Desktop
Techniques Company, Inc.  Synchronous  Audio/light
 3Preliminary Revised Edition lecture and system
Cooking and 2005 discussion  Wifi-ready
CLO 3 flavorings (  Alvarez, Helen  Asynchronous electronic
Safety, Saniation submission of gadget
Herbs and
and Hygiene reaction  Internet
Spices)
paper about connectivity
mise-en- Actual
place. materials
 Task sheet
No. 3 Write
up in Mise-en-
place
Assessment of Assessment of Resource
Outcomes-Based Learning Learning Materials
Time
Course Desired/Intended Teaching and Outcomes Outcomes
Frame Topic/Content Textbooks/References
Outcomes Learning Outcomes Learning
Strategies (OBTL) Lecture Lecture
Week CLO 4 Manifest knowledge, 4. Asian Cuisine  Baretto, G.M. Module Self-Check  IMs in hard
5-6 skills, Factors Affecting 4.1 Philippines (2015). Kulinarya:  Information No. 4.1 and soft
Food Ways and Culinary 4.2 China A Guidebook to Sheet No. 4 Philippines copies
Practices in Asian
4.3 Japan Philippine Cuisine. Asian Cuisine Cuisine  Laptop/
Cuisine Mandaluyong: Online Self-Check Desktop
4.4 Korea
Anvil Publishing,  Synchronous No. 4.2  Audio/light
4.5 India Inc. lecture and Chinese Cuisine system
  Claudio, Virginia. discussion Self-Check  Wifi-ready
Cultural Foods  Asynchronous No. 4.3 electronic
Around the World. submission of Japanese gadget
National Task sheets in Cuisine  Internet
Bookstore, Asian Cuisine Self-Check connectivity
Revised Edition No. 4.4  Actual
2007. Korean Cuisine materials
 MacVeigh, Jeremy. Self-Check
(2009) No. 4.5
International Indian Cuisine
Cuisine. Online quiz
Connecticut:
Denmar Cengage
Learning.
 Neeta, Saluja.
(2014). Six spices:
A simple concept
of Indian Cuisine

Week 7 CLO 4 Perform and apply Asian Laboratory Module  Task sheet Task sheet  IMs in hard
Cuisine by choosing one Asian Cuisine  Information Sheet No. 4.1 performance and soft
recipe. No. 4.1- 4.5 Asian Adobong criteria checklist copies
Make a recipe book for Cuisine Manok No. 4.1 – 4.5  Laptop/
project and compilation  Recipe (Marinated Desktop
Chicken) Rubric for recipe  Audio/light
 Task sheet book project and system
No. 4.2 Chow compilation  Wifi-ready
Mein (stir- electronic
fried noodles) Virtual Practice gadget
 Task sheet and Assessment  Internet
No. 4.3 using a Rubric connectivity
 Tonkatsu instrument  Actual
(deep fried materials
pork)
 Task sheet
No. 4.4
Traditional
Kimchi (Napa
Cabbage
Kimchi)
 Task sheet
No. 4.5 Indian
Chicken
Korma
Week 8 CLO 4 Manifest knowledge, 5. Middle East  Claudio, Virginia. Module Self-Check  IMs in hard
skills, Factors Affecting 5.1 Turkey Cultural Foods  Information No. 5.1 and soft
Food Ways, and 5.2 Israel Around the World. Sheet No. 5, Turkish Cuisine copies
Culinary Practices in 5.1, 5.2 Self-Check  Laptop/
National Bookstore,
Middle East Cuisine.  Online No. 5.2 Desktop
Revised Edition
 Synchronous Israeli Cuisine  Audio/light
2007. lecture and system
 MacVeigh, Jeremy. discussion  Wifi-ready
(2009) International  Asynchronous electronic
Cuisine. submission of gadget
Connecticut: Task sheets in  Internet
Middle East connectivity
Denmar Cengage
Cuisine  Actual
Learning.
materials

Week 9 Midterm Examination (Online and printed, as needed by students)

Time Course Desired/Intended Topic/Content Textbooks/References Outcomes-Based Assessment of Learning Outcomes Resource
Outcomes Learning Outcomes Teaching and Materials
Frame Learning Lecture Labarotories
Strategies
(OBTL)
Week CLO 4 Manifest knowledge, 5. Middle East • Claudio, Virginia. Module Self-Check  IMs in hard
10 skills, Factors Affecting 5.3 Egypt Cultural Foods  Information No. 5.3 and soft
Food Ways, and 5.4 Saudi Arabia Around the Sheet No. 5.3, Egyptian copies
Culinary Practices in
World. National 5.4 Saudi Cuisine  Laptop/
Middle East Cuisine. Arabia Self-Check Desktop
Bookstore,
Online No. 5.4  Audio/light
Revised Edition  Synchronous Saudi Arabian system
2007. lecture and Cuisine  Wifi-ready
• MacVeigh, discussion electronic
Jeremy. (2009)  Asynchronous Online quiz gadget
International submission of  Internet
Cuisine. Task sheets in connectivity
Connecticut:
Middle East  Actual
Cuisine materials
Denmar Cengage
Learning.
Week CLO 4 Perform and apply Laboratory Module  Task sheet Task sheet  IMs in hard
11 Middle East Cuisine by Middle East Cuisine  Information Sheet No. 5.1 Grilled performance and soft
choosing one recipe. No. 5.1-5.4 Chicken criteria checklist copies
Make a recipe book for  Recipe Kabobs No. 5.1-5.4  Laptop/
project and compilation  Task sheet Desktop
No. 5.2 Rubric for recipe  Audio/light
Hungarian book project and system
Goulash compilation  Wifi-ready
 Task sheet electronic
No. 5.3 Virtual Practice gadget
Chicken and Assessment  Internet
Shawarma using a Rubric connectivity
 (Middle instrument  Actual
Eastern) materials
 Task sheet
No. 5.4
Mango-Lassi
Week CLO 4 Manifest knowledge, 6. European Cuisine  Claudio, Module Self-Check  IMs in hard
12-13 skills, Factors Affecting Virginia.  Information No. 6.1 and soft
Food Ways, and 6.1 Italy
Cultural Foods Sheet No. 6, copies
Culinary Practices in 6.2 France 6.1, 6.2, 6.3, Self-Check  Laptop/
Around the
European and 6.3 Spain European No. 6.2 Desktop
World. National
Mediterranean Cuisine. Cuisine  Audio/light
7. Mediterranean Bookstore,  Information Self-Check system
Cuisine Revised Edition Sheet No. 7 No. 6.3  Wifi-ready
7.1 Greece 2007. and 7.1 electronic
 MacVeigh, Online Self-Check gadget
Jeremy. (2009)  Synchronous
No. 7.1  Internet
lecture and connectivity
International
discussion Online quiz  Actual
Cuisine.
 Asynchronous materials
Connecticut: submission of
Denmar Task sheets in
Cengage European and
Learning. Mediterranea
n Cuisine
Week CLO4 Perform and apply Laboratory Module  Task sheet Task sheet  IMs in hard
14 European cuisine by European Cuisine  Information Sheet No. 6.1 performance and soft
choosing one recipe. No. 6.1-7.1 Tagliatelle con criteria checklist copies
Make a recipe book for  Recipe Ragu 6.1 -6.3  Laptop/
project and compilation Bolognese Desktop
with pizza Rubric for recipe  Audio/light
 Task sheet No book project and system
 6.2 compilation  Wifi-ready
Crème Brulee´ electronic
 Task sheet Virtual Practice gadget
No. 6.3 Paella and Assessment  Internet
Valenciana using a Rubric connectivity
instrument  Actual
materials
Week CLO 4 Manifest knowledge, 8. American Cuisine • Claudio, Virginia. Module Self-Check  IMs in hard
15-16 skills, Factors Affecting (North, Central and Cultural Foods  Information No. 8.1 and soft
Food Ways, and South America) Around the World. Sheet No. 8, copies
Culinary Practices in National 8.1, 8.2, 8.3, Self-Check  Laptop/
American and Australia 8.1 USA Bookstore, Revised 8.4 American No. 8.2 Desktop
Cuisine. 8.2 Mexico Edition 2007. Cuisine  Audio/light
8.3 Brazil  MacVeigh, Jeremy.  Information Self-Check system
(2009) Sheet No. 9 No. 8.3  Wifi-ready
9. Autralia/Oceana International and 9.1, 9.2, electronic
Cuisine Cuisine. 9.3 Self-Check gadget
9.1 Australia Connecticut: Online quiz No. 8.4  Internet
9.2 New Zealand Denmar Cengage  Synchronous connectivity
9.3 Tasmania Learning. lecture and Self-Check  Actual
 Gisslen, Wyne. discussion No. 9.1 materials
(2011)  Asynchronous
Professional submission of Self-Check
Task sheets in No. 9.2
Cooking. New
American
jersey: John Wyne Self-Check
Cuisine
& Sons, Inc. No. 9.3

Online quiz
Week Perform and apply Laboratory Module  Task sheet Task sheet  IMs in hard
17 American cuisine by  Information Sheet No. 8.1 performance and soft
 choosing one recipe. American Cuisine No. 8.1-8.3 Hamburger criteria checklist copies
Make a recipe book for  Recipe with fries 8.1 – 8.3  Laptop/
project and compilation  Task sheet Desktop
No. 8.2 Rubric for recipe  Audio/light
Nachos with book project and system
guacamole compilation  Wifi-ready
 Task sheet electronic
No. 8.3 Virtual Practice gadget
Hearts of and Assessment  Internet
Palm Soup using a Rubric connectivity
instrument  Actual
materials
Week Final exam (Online and printed, as needed by students)
18
Course References:
A.Books
 Abaigar, R. (2015). Food Chemistry with Basic Nutrition. Unlimited Books, Library Services & Publishing Inc. Intramuros, Manila.
 Baretto, G.M. (2015). Kulinarya: A Guidebook to Philippine Cuisine. Mandaluyong: Anvil Publishing, Inc.
 Gisslen, Wyne. (2011) Professional Cooking. New jersey: John Wyne & Sons, Inc.
 MacVeigh, Jeremy. (2009) International Cuisine. Connecticut: Denmar Cengage Learning.
 McLanahan, Mary Ann.(2013) Revolutionary Cooking: Over 200 Recipes Inspired by Colonial Meal
 McWilliams, Margaret. (3rd Edition). (2011) Food Around the World: A Cultural Perpective. USA: Prentice Hall
 Neeta, Saluja. (2014). Six spices: A simple concept of Indian Cuisine
 Romero, Terry Hope.(2013) Vegan Eats World. 250 International Recipes for Savoring the Planet
 Ruiz, Adela J. & Claudiio, Virginia S. (2nd Edition). (2011) Cultural Foods Around the World. Mandaluyong: National Bookstore
 Alvarez, Helen et. Al. (2010) Safety, Sanitation and Hygiene. Mind Shapers Company, Inc. Intramuros, Manila.
Web References:
 nmis.gov.ph. (n.d.). Retrieved June 5, 2017, from http:nmis.gov.ph.
 TESDA. (October, 2014). Tesda.gov.ph. Retrieved June 4, 2017, from www.tesda.gov.ph: http://www.tesda.gov.ph/TR-Cookery II
 TESDA. (n.d.). Tesda.gov.ph. Retrieved June 4, 2017, from www.tesda.gov.ph:www.tesda.gov.ph
  https://www.voyagesphotosmanu.com/asia_climate.html
 https://www.nationalgeographic.org/encyclopedia/asia/
 https://asiatravelguide.wordpress.com/topography/

Suggested Readings:

 Ruiz, Adela J. & Claudio, Virginia S. (2008) International Menus for Celebrations and Festivities. Mandaluyong: National Bookstore
 Schrecengost, Sandy. (2014) Back to Butter: A Traditional Foods Cookbook: Nourishing Recipes Inspired by Our Ancestors
 Wright, Jeni. (2010) 99 Pasta Sauces. London: Hermes House Service.
 Magazine- Cook, Flavors, Yummy, Food
Criteria for Grading Grading System:
Midterm Grade is ⅓ (one third) : M.G. x .33 %
Pure Face to Face Blended Instruction Second Grading is ⅔ (two thirds): S.G. x .67 %
Quizzes - 20 % Quizzes/Information Sheets - 20% Final Grade : 100 %
Projects/Activities/Seatwork - 25 % Projects/Activity Sheets - 50%
Mid Term/Final Examination - 25 % Midterm/Final Examination - 30%
Recitation - 20 % TOTAL 100%
Attendance - 5%
Attitude - 5% *Use prescribed Transmutation Table for
TOTAL 100% Actual Rating for the Term

Course Policies: 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.
Consultation Period As reflected in the faculty schedule

ALIGNMENT OF COURSE OUTCOMES WITH SUMMATIVE ASSESSMENT TASKS

Course outcomes Performance Indicators Evidence of Performance Performance Standard
CLO 1. Provide student knowledge  At least 80% class  The students must submit the following:  TESDA Training Regulations
and skills in preparing various attendance - The students must submit individual  TESDA Competency-Based Curriculum
cuisine around the world.  Complied with all portfolio of laboratory activities
activities and class - Following a set of rubrics students are
CLO 2. Identify the important
projects expected to come up with projects
factors affecting food ways and  Passed all that meet the requirements of the
culinary practices. examinations(format TESDA Training Regulations
CLO 3. Practice mis-en-place in the ive and summative  Following a set of rubrics students are
laboratory with the proper use of exams) expected to come up with garment projects
tools and equipment.  Portfolio of all that meet the requirements of the TESDA
CLO 4. Prepare various cuisine laboratory activities Training Regulations
around the world as regards on  Passed the National
their history, ingredients, cooking Certificate II /III in  Using a performance Criteria Checklist the
tools, cookery terms, food ways, Cookery students will showcase their projects
signature dishes and plate through international food festival
presentation.

Prepared by:

2020-08-20 2020-08-20

ELVIE S. ESTRADA JOANA MARIE T. LLAGAS

Instructor III, FSM Instructor I, FSM

Validated by: Maricel R. Mojica Lelibeth C. Quinones Daisy L. Borbe Anabele S. Jamon Grace Joy A. Cipriano
 Asst. Prof. II Instructor III Instructor II Asst. Prof. I Asst. Prof. I

Checked and reviewed by: Recommending Approval:

PROF. RIZALINA S. LINESES PROF. ERNANI B. ANONUEVO

Department Head Dean, College of Technology

Approved by:

DR. MA. LOUELLA O. RUFA

Vice President for Academic Affairs