UNIT TITLE

INSTRUCTIONAL
OBJECTIVES

PRINCIPLES SUBJECT
MATTER

TEACHING
STRATEGIES
/ ACTIVITIES

LEARNING
MATERIALS

EVALUATI
ON

1. Explain the importance of

Maritime Pollution Laws

MARPOL LAWS
(Maritime Pollution
Laws)

Lecture / Class
Discussion

2. Recognize the classes and

uses of fire extinguishers

Fire Safety

Lecture

Foundation Practical
Cookery by: David
Foskett, Victor
Ceserani and John
Campbell. Chapter 3,
pg. 23 -25.

Quiz / Oral
Rcitation

3. Prepare, cook, hold and

serve food safely

Personal Hygiene and

Cleanliness

Lecture / Class
Discussion

Foundation Practical
Cookery by: David
Foskett, Victor
Ceserani and John
Campbell. Chapter 6,
pg. 61-63

Quiz

4. Identify hazardous to be
able to maintain a safe
environment

Occupational Health and

Safety

Lecture

Foundation Practical
Cookery by: David
Foskett, Victor
Ceserani and John
Campbell. Chapter. 3
pg. 19 -28

Quiz

5. Receive and store food

safely

Storage of Food
Products

Lecture

Foundation Practical
Cookery by: David
Foskett, Victor
Ceserani and John
Campbell. Chapter. 8
pg. 85

Quiz

6. Identify causes of food

borne illness and explain
flow of HACCP System

Food Infection and

Intoxication

Lecture

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 2, page
20.

Quiz

Orientation:
At the end of the Unit the
student should be able to.
Unit I. Safety, security and
personal hygiene in food
preparation and cooking.
Quiz / Oral
Rcitation

Unit II. The Kitchen Brigade

1. To familiarize the
different work station where
certain task are performed

Galley / Kitchen Lay

-out

Lecture /Board
Work

A guide to Food
Selection, Preparation
and Preservation (2nd
Edition) by: Nora
Narvaez- Soriano

TIME
ALLOTMENT

2. Explain the organizational

chart of kitchen operation.

Organizational of
Kitchen Operation

Lecture / Board
Work

Food and Beverage

Management by:
Sudhir Andrews ( Intl
Edition) Chapter 23,
pg 332

3. Identify functions of
kitchen staff.

Duties and
Responsibilities of
Kitchen Staff

Lecture / Class
Discussion

Food and Beverage

Management by:
Sudhir Andrews ( Intl
Edition) Chapter 23,
pg 330

Class
Discussion

Food and Beverage

Management by:
Sudhir Andrews ( Intl
Edition) Chapter 2,
pg 15 -18

Lecture / Class

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 1,
page 1 -15.

Oral
Rcitation /
Quiz

A guide to Food
Selection, Preparation
and Preservation (2nd
Edition) by: Nora
Narvaez- Soriano
pg.30 -37 / On cooking
pg 126 -138

Quiz / Oral
Rcitation

A guide to Food
Selection, Preparation
and Preservation (2nd
Edition) by: Nora
Narvaez- Soriano
pg.181 -184

Quiz / Oral
Rcitation

Foundation Practical
Cookery by: David
Foskett, Victor
Ceserani and John
Campbell. Chapter 5,
pg. 40 -55

Laboratory
Report

4. Work effectively in a team

and communicate with team
members

Quiz

Quiz

Teamwork
Quiz

Unit III. History of Cooking

1. Discuss the development
of modern food service
industry.
2. Name historical figures
responsible for developing
food service professionalism.

Discussion
3. Explain the organization
of modern and classic
brigades.

Introduction

4. Appreciate the role of

professional chef in modern
food service operations.
5. Understand the attributes
a student chef needs to
become a professional chef.
6. Define different
preparation and cookery
terms

7. Identify the different

Herbs and Spices and its
functions.

8. Identify kitchen tools and

equipments and their
suitable uses.

Preparation and
Cookery Terms

Herbs and Spices

Tools and Equipment

Lecture / Class
Discussion /
Reporting

Lecture / Class
Discussion

Reporting /
Lecture

9. Perform proper use of

measuring devices and
temperature during
laboratory.
10. Use and care of knives
properly.

11. Cut foods into a variety

of classic shapes.

12. Use a variety of

techniques to add visual
appeal to plated foods and
understand the basic
principle of plate
presentation.

Standard Measuring
Devices and
Temperatures

Lecture /
Actual
Demonstration

Maintaining and
Handling Knives

Lecture

Cutting Methods

Actual
Demonstration

Plate Presentation

A guide to Food
Selection, Preparation
and Preservation (2nd
Edition) by: Nora
Narvaez- Soriano
pg.33-34
Foundation Practical
Cookery by: David
Foskett, Victor
Ceserani and John
Campbell. Chapter 5,
pg. 56-59
On- Cooking (4th
Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 6,
page 107-117.

Laboratory
Report

Oral
Rcitation /
Quiz

Laboratory
Report

Lecture
On- Cooking (4th
Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 36,
page 1297

Quiz

PRELIM
EXAM
Unit IV. PRODUCT
KNOWLEDGE
(Butchering)
1. Identify the different cuts
of Red Meats.

Parts of Beef, Veal, Pork,

Lamb and goats

Lecture / Class
Discussion

2. Identify various kinds and

classes of poultry

Parts of Poultry

Lecture / Class
Discussion

3. Perform basic butchering

procedure for poultry and
prepare for cooking

Parts of Poultry

4. Identify a variety of fish

and sea foods

Fish and Sea foods

5. Perform basic butchering

for fish and sea foods and
prepare for cooking

Fish and Sea foods

Actual
Demonstration

Lecture / Class
Discussion

Actual
Demonstration

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 14-17,
page 349--431

Quiz

Quiz
On- Cooking (4th
Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 18,
page 459
On- Cooking (4th
Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 18,
page 459

Laboratory
Report

Quiz
On- Cooking (4th
Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 20,
page 559
-same as above-

Laboratory
Report

Unit V. Cooking Procedure

Lecture
1. Organize and plan your
work more efficiently and
prepare items needed prior
to actual cooking

Mis en Place

2. Set Up and use standard

breading procedure

Food Preparation
(on breading and
battering foods.)

Lecture / Class
Discussion

3. Prepare a variety of stocks

Stock s, Sauces and

Soups

Lecture

Stock s, Sauces and

Soups

Lecture

4. Recognize and classify

sauces using thickening
agents properly.
5. Prepare a variety of
classic and modern sauces
6. Prepare a variety of clear
and thick soup and garnish
it appropriately.

7. Identify a variety of fruits

and prepare for cooking and
service

8. Purchase and store eggs

properly and apply various
cooking methods.

- same as above -

Stock s, Sauces and

Soups

Fruits

Eggs

Actual
Demonstration
Actual
Demonstration

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 9,
page 183

Quiz / Oral
Rcitation

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 9,
page 190-191

Laboratory
Report

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 11,
page 217

Laboratory
Report

- same as above -

Quiz / Oral
Rcitation

- same as above -

Laboratory
Report

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 12,
page 278

Laboratory
Report

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 6,
page 917

Laboratory
Report

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 21,
page 658

Laboratory
Report

Lecture

Lecture / Class
Discussion

MID-TERM
9. Identify variety of
vegetables and prepare for
cooking and service

10. Identify a variety of

potatoes and apply various
cooking methods.

Vegetables
Lecture

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 22,
page 699

Laboratory
Report

Farinaceous Products
Lecture / Class
Discussion

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 23,
Page 773

Laboratory
Report

11. Identify a variety of

grains and apply various
cooking methods

- same as above - same as above Lecture / Class

Discussion
-same as above -

12. Identify pasta products ,

prepare and serve pasta
Sandwiches
13. Identify different types
and styles of sandwiches and
prepare sandwiches to order.

Lecture / Class
Discussion
Actual
Demonstration

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 23,
page 794
On- Cooking (4th
Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 27,
Page 959

Laboratory
Report
Laboratory
Report
Laboratory
Report

Unit VI.
1. Describe hoe heat is
transferred to food through
conduction, convection and
radiation and how it affects
foods.

2. Prepare and cook food by

a variety of methods.

Principles of
Cooking

Lecture / Class
Discussion

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 10,
Page 194

Quiz / Oral
Rcitation

Cooking Methods
a.Moist Heat Method
Boiling.
Poaching,
Steaming, blanching ,
Simmering

Actual
Demonstration

Combination
Method:
Braising and stewing

Foundation Practical
Cookery by: David
Foskett, Victor
Ceserani and John
Campbell. Chapter 10,
pg. 100

Laboratory
Report

b. Dry Heat Method

Broiling,
Grilling,
Roasting, Baking, Pan
Broiling, Griddling

Actual
Demonstration

c. Dry Heat Method

Using Fat.
Saut, Pan fry, Deep fry,
Pressure Frying

Actual
Demonstration

On- Cooking (4th

Edition) by: Sarah R.
Labensky, Alan M.
Hause Chapter 10,
Page 200215

Laboratory
Report

Laboratory
Report

d. Microwave Cooking
FINAL
-EXAM