Republic of the Philippines

EASTERN SAMAR STATE UNIVERSITY

GUIUAN CAMPUS
Guiuan, Eastern Samar
COURSE SYLLABUS
Course Code: IT- 224-A
Course Title: Local and Regional Cuisine
Semester: Second
School Year:2014-2015
Program:Bachelor of Science in Industrial Technology
Department:Technology
Prerequisite/Co-requisite: IT- 214-A
No. of Units:4
Total No. of Hours: 180 hours
University Vision
University Mission
University Core Values
A synergistic multi-campus university producing
competent,
value
laden
and
globally
competitive graduates who are proactive in
promoting the socio-economic prosperity of the
country.

The University shall primarily provide advanced education, higher

technological professional instruction and training in the fields of
agriculture, arts and sciences, business and industry, computer and
information technology, education, engineering, environmental
sciences, fisheries, forestry, law and criminal justice, medicine and
allied sciences and other related fields of study. It shall intensify its
research, extension and production functions and provide progressive
leadership in its areas of specialization.

College Goals:
1. Produce globally competitive graduates imbued with technical expertise
in their fields of specialization with strong conviction for integrity and
accountability;
2. Promote relevant researches and develop technologies that would
sustain economic improvement in its service areas;
3. Transfer knowledge and technologies that would sustain economic
improvement in its service areas;
4. Establish linkages with government agencies, private industries and
other institutions in the areas of engineering, technology and tourism.

Excellence
Integrity
Accountability

Program Objectives:

Graduates of Bachelor of Science in Industrial Technology (BSIT) Program are expected to:
a. be equipped with in depth knowledge and advance skills in their respective fields of spec
(Automotive Technology, Civil Technology, Drafting Technology. Electronics Technology,
Cosmetology, Food Technology, Garments Technology)
b. generate technological breakthroughs as a product of intensive research and render com
service that will contribute to economic upliftment.
c. be a productive and responsible member in the world of work by engaging in gainful emp
and successful business ventures locally and internationally.
d. Possess moral integrity, social responsibility, and environment sensitivity.

Course Description:

Deals with the knowledge and principles in the preparation, presentation and service of Filipino known and accepted dishes with emphasis on the use of indigenous food materi
include additional information on the cuisine historical background characteristics of cookery dishes and specialties.

Program Outcome/Objective

Course Outcomes

A graduate of Bachelor of Science in Industrial Technology (BSIT) must attain:

a. An ability to apply knowledge in English, Mathematics, Physical Sciences, Technology

LO1 Apply good sanitation practices when preparing baked products.

course to the practice of their respective specialization.

b. An ability to initiate, plan, design and conduct experiments, as well as to analyze and
interpret data.
c. An ability to innovate, build and improve systems or processes which meet desired needs
within realistic constraints.
d. An ability to work effectively in multi-disciplinary and multi-cultural teams.
e. An ability to recognize, formulate and solve technological problems related to their field of
specialization.
f. An understanding of the effects and impact of technological projects on nature and society.
g. An ability to apply technological knowledge in every applicable field thereby providing
solutions to confronting problems.
h. An ability to effectively communicate orally and in writing using the English language.
i. An ability to engage in life-long learning and an acceptance of the need to keep current of
the development in their specific field of specialization.

LO2 Use appropriate terminology used in baking and pastry.

LO3 Identify equipment and utensils used in baking and discuss proper use
care.
LO4 Select ingredients with care to produce high-quality baked goods.

LO5 Apply proper scaling and measurement techniques and put to use corr
temperature.

LO6 Prepare cookies, pies and pastries, quick bread, yeast bread and cake

LO7 Prepare a variety of fillings and toppings for pastries and baked goods

COURSE LEARNING PLAN

Topics
Course Orientation (VMGOs, Nature of
the Course, Requirements, Grading
System, Policies)
l.
KITCHEN SAFETY AND
SANITATION
A. Basic Rules of Kitchen Safety
B. Sanitation in Food Preparation
C. Eight Leading Causes of Food Borne Illnesses
D. Fighting Bacteria
Safe Food Handling
Create and Maintain Safe and
Sanitary Work Environment
HACCP System
Kitchen Fire Prevention
Principles of Cooking
Standardized Recipes
Recipe Yield/Conversion
Heat Transfer in Cooking

Time
Allotme
nt

L01

L02

L03

L05

L0
7

Teaching and
Learning
Activities

OutcomeBased
Assessment
(s)

Expository
Approach

1.5 hours
10 hours

L04

L0
6

/
/
/

Lecture/
Discussion
Brainstorming

/
/

References
Course Syllabus
Student Handbook

Oral and
Written Test
Actual
Application of
Sanitary and
Safety Rules in
the laboratory

Passion to Bake
Gabriel, Elvira V.
(2012)
Farrow, Joanna (2009)Chef S

 Various Cooking Methods

Tools and Equipment
Identification and Use of
Common Kitchen Tools and
Equipment
Knife Techniques
Small Appliances
A.
I.
Baking Information
A. Baking Terminologies
B. Oven Temperature
C. Table of Equivalent
D. Measuring Ingredients

II.

III.

IV.

Orientation to Baking
A. Baking and Its Importance
B. Basic Baking Ingredients
C. Baking Utensils and Equipment

Cookies
A. Classifications
B .Basic Ingredients
C .Mixing Ingredients
D. Baking Cookies
Actual Performance in Baking
Cookies

Pies and Pastries

A. Basic Ingredients
B. Proportion of Pastry Ingredients

Lecture/
Discussion/
Demonstration
Practice and Drill

Mastery Quiz on
Basic Baking
Terminologies

Passion to Bake
Gabriel, Elvira V.
(2012)
Labenskey, Steven et.al.(20
Prentice Hall Essentials Dic

Lecture/
Discussion/
Practice and Drill

Identifying and
Recognizing
Basic Baking
Ingredients and
Utensils in an
oral exercises.

Lecture/
Discussion
and
Demonstration

Passion to Bake
Gabriel, Elvira V.
(2012)
Planning, Preparing and S
Meals
Daza, Nora et.al.
(1998)
Passion to Bake
Gabriel, Elvira V.
(2012)
Planning, Preparing and S
Meals
Daza, Nora et.al.
(1998)
http://www.marthastewart.com
asic-sugar-cookies

4 hours

5 hours

3 hours

/
/
/

Laboratory

20 hours
1.5 hours

V.

5 hours

PRELIMINARY EXAMINATION

/
`

Lecture/
Discussion
and

Oral /
Written Test

Rubric based
Performance
Test
Written Test
Graded
recitation

Passion to Bake
Gabriel, Elvira V.
(2012)

C.
D.
E.
F.
VI.

VII.

VIII.

Combining Ingredients
Classifications of Pies
Pie Filling
Characteristics of a Good
Pastry
Actual Performance in Baking Pies
and Pastries

Quick Breads
A. Basic Ingredients
B. Principles and Methods of
Preparing Quick Breads
C. Baking Quick Breads
Popovers and Cream
Puffs
Griddle Cakes and Hot
Cakes
Waffles
Muffins
Doughnuts and
Gingerbread
Biscuits

Demonstration
and
Return Demo.

/
/

/
/

Laboratory

Lecture/
Discussion
and
Demonstration
and
Return Demo.

Laboratory

16.5hours

/
/
/
5 hours

Actual Performance in Baking

Quick Breads

Practice
Different
Designs of Pie
Crust
Rubric-based
Performance
Test
Oral/
Written test
Practice
Techniques in
Mixing
Ingredients of
Quick Breads

Rubric-based
Performance
Test

Planning, Preparing and S

Meals
Daza, Nora et.al.
(1998)

Planning, Preparing and S

Meals
Daza, Nora et.al.
(1998)

Planning, Preparing and S

Meals
Daza, Nora et.al.
(1998)
Passion to Bake
Gabriel, Elvira V.
(2012)

Planning, Preparing and S

Meals
Daza, Nora et.al.
(1998)

17 hours
Passion to Bake
Gabriel, Elvira V.
(2012)

IX.

Yeast Bread
A. Basic Ingredients
B. Combining Ingredients
C .Baking the Bread

1.5 hours
5 hours

/ /

MIDTERM EXAMINATION
/
/

Demonstration
and Return Demo.

/
Written Test

Written Test
Rubric-based
Performance
Test

Planning, Preparing and S

Meals
Daza, Nora et.al.
(1998)
Passion to Bake

Gabriel, Elvira V.
(2012
X.

Actual Performance in Baking

Yeast Bread

/ /

Laboratory

Rubric-based
Performance
Test

38.5
hours

Planning, Preparing and S

Meals
Daza, Nora et.al.
(1998)
Passion to Bake
Gabriel, Elvira V.
(2012)

1.5 hours
XI.

XII.

Cakes
A. Basic Ingredients
B. Essentials of a Good Cake
Making
C. Baking the Cake
D. Classifications of Cakes
Sponge Cake
Butter Cake
Chiffon Cake
Actual Performance in Baking
Cakes

PRE-FINAL EXAMINATION
/
/
/

Demonstration
and Return Demo.

Written Test
Use Appropriate
Utensils for
Baking Cake

Written Test
10 hours

35 hours

Rubric-based
Performance
Test

Online Materials

Passion to Bake
Gabriel, Elvira V.
(2012)

Laboratory
/

FINAL EXAMINATION
References
Book

Planning, Preparing and S

Meals
Daza, Nora et.al.
(1998)

Performance
Test

Gabriel, Elvira V. (2012)Pasion to Bake: Baking Guide for Beginners.BooksAtbp. Publishing Corp.
Farrow, Joanna (2009)Chef School. Octupos Publishing Group Ltd.
Labenskey, Steven et.al.(2008) The Prentice Hall Essentials Dictionary Pearson Education South Asia Ltd
Daza, Nora et.al. Planning, Preparing and Serving Meals BooksAtbp. Publishing Corp.
Straten, Michael van(2007) The Omega 3 CookbookKyle Books Ltd.

Ashley Adam. BakingRetrieved June 16, 2014 from: http://dairyfreecooking.about.com/od/dairyfreeglossary/g/baking.ht c.2014 About.com.
Lacey, Heather (2008)Information on Baking Tools Retrieve June 16,2014 from: : http://www.ehow.com/list_6754491_information-baking-tools.html
Parpa ,Monica (2006) How to Correctly Measure Baking Ingredients Retrieved June 28,2014 from: http://www.foodservicewarehouse.com/education/howcorrectly-measure-baking-ingredients/c27624.aspx
Parpa ,Monica (2006) Top Five Basic Baking Ingredients Retrieved June 28,2014 from: http://www.foodservicewarehouse.com/education/top-five-basic-ba
ingredients/c27625.aspx

Class Policies:
1.Students must present their proof of enrolment (COR) to the subject teacher/
professor on the first day of class for admission.
2. Student should be punctual in their class attendants.
3. All student are expected to take Major Exam ( Prelims, Mid-terms, SemiFinals and Final Exam )
3.All student in this subject are expected to submit assignments, projects and
other requirements related to their subjects.
4.ClassLab .Preparedness is required wearing complete chef uniform or clean
apron during lab.
recipe and lecture notebook
5.Other policies will be based on student handbook.

Class Schedule:

Assistant Prof.l

Version 01, June 23, 2014

Examination (Prelim, Midterm, Pre-finals, Finals) = 40%

Class Standing
Performance
Attendance
Quiz/Worksheets
Project

15%
10%
15%
20%
60%

M-W (1:00-3:00)

Checked:

CONCHITA C.YODICO

Grading System:
Attendance/ Class
Participation
Exams ( Prelims,
Midterm, Pre-final, Final)
Oral Written Test
Laboratory Projects

Consultation Hours:

BSITl I-B MW (6:00-11:00)

BSITl I-B TTh (9:00-12:00)/ Fri. (1:00-5:00)
BSIT I-E TTh (6:00-9:00)/ Sat. (8:00-12:00)

Prepared by:

Approved:
MARIANO O. ABRIOL, MTE
Head, BSIT Program

NILDA S. CAMPANERO, Ph. D.

Dean, College of Engineering, Technology and Tourism