OUTCOMES – BASED EDUCATION SYLLABUS FOR CK 1
2nd Term, AY 2024-2025
I. Course Title : CULINARY FUNDAMENTALS (CK1)
II.Course Description :
Culinary Fundamentals (Cookery I) is a three-unit course that is an exploratory course in Cookery, this course is designed
for students to develop, knowledge, skills, and attitude in the performance of Cookery Task . Culinary Fundamentals courses serve
as foundational training for students pursuing careers in the culinary arts. These courses typically cover essential topics such as
culinary terminology, kitchen equipment usage, ingredient identification, and basic cooking techniques. Students engage in both
theoretical learning and hands-on practice, preparing them for advanced culinary studies and professional kitchen environments.
III.Course Unit : 3 units
IV.Time Allotment : 54 hours
V.Course Pre-Requisite : None
VI. Course Learning Outcomes: At the end of the course, the students will be able to:
Knowledge
1. Understand basic menu planning principles and food costing techniques to manage a kitchen efficiently.
2. Enumerate the basic menu planning principles and food costing techniques to manage a kitchen efficiently
3. Define the different knife skills and cooking techniques, including sautéing, roasting, braising, and poaching.
4.
Skills
1. Demonstrate proficiency in essential knife skills and cooking techniques, including sautéing, roasting, braising, and poaching.
2. Prepare basic stocks, sauces, and soups, including the five mother sauces and various broth-based and cream-based soups.
3. Cook a variety of vegetables, starches, and proteins (meat, poultry, and seafood) using appropriate methods
4. Present dishes professionally, using plating and garnishing techniques to enhance visual appeal.
Values
1. Deepen their understanding in the ethical considerations related to sourcing, preparation, and serving food, including sustainability, animal welfare, and ethical
sourcing of ingredients.
2. Deepen their willingness to adapt to new techniques, ingredients, and trends in the culinary field.
3. Deepen their appreciation to Contribute positively to the culinary profession by embracing the values of dedication, hard work, and passion for cooking.
Specific Objectives, Topic, & Time Allotment Student Learning Outcomes (SLO) and
Assessment Strategies Evidence of Learning Outcome
Activities
Introduction
List expectations for the course and for the Course Overview
teacher/instructor.
Recall course and classroom rules and policies. Classroom Policies
1.1.Participate in Work place communication
3 modes of Communication Define effective communication The scores of the students on their
Effective communication Identify the modes of report/output/presentation will be
communication based on their performance and
Activity: "Reading the Room" In expertise of the topic.
a group setting, ask one
participant to give a brief Includes:
presentation on a work-related Classroom Sharing Discussion participation
topic while others remain silent Presentation
and only use non-verbal cues Recitation
(e.g., body language, facial Quiz and exam results
expressions, eye contact) to Written presentation
express their reactions.
1.2 Work in a Team Environment Recognize the roles and
Things to consider in working with others responsibilities of each team Classroom sharing The scores of the students on their
6 benefits of team work in a workplace. member. Written Assessment report/output/presentation will be
Identify the benefits of Oral Assessment based on their performance and
collaboration, including expertise of the topic.
creativity, problem-solving, and
efficiency. Includes:
Activity: Discussion participation
Presentation
Understand the Work values Recitation
1.3 Practice Career Professionalism and ethics (Code of Conduct, Quiz and exam results
Professionalism Code of Ethics, etc.) Classroom sharing Written presentation
Personality Development Define Career Professionalism Written Assessment
Activity: Oral Assessment
Identifying hazards and taking
1.4 Follow Health, Safety, and Security Procedures in the corrective action to prevent
Kitchen accidents. The scores of the students on their
Personal hygiene, food storage, and preventing Demonstrate safe handling, storage, report/output/presentation will be
cross-contamination. and disposal of food products, kitchen Classroom sharing based on their performance and
Apply Safe Work Practices and Procedures equipment, and cleaning chemicals. Written Assessment expertise of the topic.
Safety Regulations and Guidelines Apply local and national safety Oral Assessment
regulations, such as OSHA Includes:
(Occupational Safety and Health Discussion participation
Administration) standards or any Presentation
relevant workplace safety guidelines. Recitation
Activity: Enumerate the Safety Quiz and exam results
Procedure in the Kitchen Written presentation
Understanding and following written
recipes accurately.
Adjusting recipes based on portion Classroom sharing The scores of the students on their
1.5 Follow and Implement Basic Recipe Instructions size and available ingredients. Written Assessment report/output/presentation will be
Recipe Interpretation and Execution Preparing a range of dishes, including Oral Assessment based on their performance and
Preparing Different Dishes entrees, appetizers, salads, and expertise of the topic.
desserts.
Understanding flavor combinations Includes:
and seasoning techniques. Discussion participation
Activity: Make your own recipe. Presentation
Recitation
Group Activity Quiz and exam results
Written presentation
Select and use appropriate cleaning
products and detergents that are safe
for use in a kitchen setting,
1.6 Clean and maintain kitchen premises
considering the type of equipment
• Clean, sanitize and store equipment
and materials being cleaned.
• Ensure Proper Storage and Organization of
Arrange kitchen equipment and tools
Kitchen Supplies in an orderly manner to facilitate
• Clean and Maintain Kitchen Surfaces efficient work processes and prevent
unnecessary clutter.
Demonstrate the proper cleaning and
sanitizing techniques for kitchen The scores of the students on their
equipment such as stoves, ovens, report/output/presentation will be
fryers, and food processors to prevent based on their performance and
cross-contamination and ensure safe expertise of the topic.
operation.
Activity: Identify the difference of Includes:
Cleaning and Sanitizing. Discussion participation
Presentation
Recitation
Quiz and exam results
Written presentation
Define different Basic Knife Skills
Performing basic cutting techniques,
1.7 Perform Basic Knife Skills such as chopping, slicing, dicing, and
Introduction to essential knife cuts, proper julienne. The scores of the students on their
handling, and maintaining knives. Demonstrate safe and efficient knife report/output/presentation will be
handling techniques for various food based on their performance and
preparation tasks. expertise of the topic.
Activity: Demonstrate the Different
Kinds of Cuts. Includes:
Discussion participation
Presentation
Recitation
Quiz and exam results
Written presentation
15 HOURS PRELIM EXAM
1.8 Cooking Methods and Techniques The scores of the students on their
Dry heat methods (baking, grilling, roasting) Understand and apply basic Oral Assessment report/output/presentation will be
Moist heat methods (boiling, steaming, cooking methods (e.g., boiling, based on their performance and
poaching) frying, steaming, baking). Group Activity Laboratory expertise of the topic.
Combination methods (braising, stewing) Prepare and cook simple dishes Assessment
Stir-frying, sautéing, and frying basics using different techniques. Includes:
Activity: Hands-on exercise: Discussion participation
Differentiate the difference Recitation
between Dry heat method and Written Assessment Quiz and exam results
Moist heat method. Oral Assessment Output presentation
The scores of the students on their
1.9 Basic Food Presentation and Plating Present dishes attractively using report/output/presentation will be
Principles of food plating garnishes and plating techniques. based on their performance and
expertise of the topic.
Garnishing and decoration techniques Understand the importance of food Includes:
Use of colors and textures in presentation aesthetics. Discussion participation
Individual Activity Presentation
Activity: Make a simple garnish. Performance/Laboratory Recitation
Assessment Group Activity Quiz and exam results
2.0 Observe workplace hygiene procedures The scores of the students on their
Proper Waste Disposal Understanding the correct report/output/presentation will be
Managing Waste procedures for disposing of food based on their performance and
waste, packaging, and trash. Individual Activity expertise of the topic.
Ensuring that waste bins are Includes:
cleaned and lined with proper bags Discussion participation
to avoid leakage or contamination. Presentation
Activity: Make a slogan about Recitation
proper waste disposal. Quiz and exam results
2.1 Develop and Update Industry Knowledge Understanding current trends in
Emerging Culinary Trends cuisine, including popular diets Classroom sharing
Technological Advancements in the Culinary Industry (plant-based, gluten-free, keto), Written Assessment
fusion cuisines, and sustainable Oral Assessment
food practices.
Know the technological
advancement use in food industry.
Activity: Write a reflection paper
about the emerging culinary trends
12 HOURS MIDTERM EXAM
2.3 Perform Computer Operations
Basic ergonomics of keyboard and computer use Identified and explain the functions
Main types of computers and basic features of of both hardware and software
different operating systems used, their general features and
Main parts of a computer capabilities
Storage devices and basic categories of memory Selected and used hardware
Relevant types of software components correctly and
General security according to the task requirement
Viruses Used appropriate devices and
OH & S principles and responsibilities procedures to transfer
Calculating computer capacity files/data accurately
Activity:
12 HOURS PRE-FINAL
15 HOURS FINAL EXAM
VIII. Course Requirements : Active Class Participation
Regular Attendance.
Written Outputs-Researches, Seat works, Group Works, Presentations, Projects, etc.
IX. Grading System : Class Standing 70%
Quizzes 10
Recitation 10
Performance/Laboratory 50
Term Examination 30%
Total 100
Final Grade = Average of Prelims, Midterm, Pre-Final and Final
X. References
1. Ruth Estrada Javier-Reyes, Ed.D.-H.E.M (2015). Culinary Arts
2. TESDA Handouts and Module Materials
3. Online resources and video tutorials on culinary techniques
PREPARED BY: NOTED BY: RECOMMENDING APPROVAL BY: APPROVED BY:
RIA MAE E. AGUALLO, LPT MS. RACHEL ABION MS. LYDIA B. LOZANO MS. ROSEMARIE QUINTO-REY
Instructor Dean, College of Tourism Management VPAA PRESIDENT, CEO
