RIZWOODS COLLEGES INC

PAG-UTLAN, MARIBAGO, LAPU-LAPU CITY

Te l # ( 0 3 2 ) 4 1 8 - 9 2 4 0 / ( 0 3 2 ) 4 9 5 - 7 8 8 5

COLLEGE OF EDUCATION

Syllabus in FOOD SELECTION & PREPARATION

Course Credit: 3 units
Date Revise: July 10,2025
Program / Degree: BTVTED-FSM Terms: 1st Semester
Course needed: School Year: 2025-2026

I. RCI Vision:
The school globally competent, academic excellence and the development of a multi-skilled individuals with the core values for the students to become
efficient and productive member of the holistic.

II. RCI Mission:

1. Develop a culture of peace and love with God.
2. Prepare the students academically, physically, spiritually , emotionally, socially and morally.
3. Top the students inherited potentials to be able to serve in the community and become an asset to the society;
4. Inculcate Filipino values, among others; loyalty, commitment industry, self-reliance, honesty and love of a country.
5. Provide awareness and preservation and balance of nature.

III. Institutional Attributes / Outcomes:

Facilitator of Learning
Design Thinker
Knowledge-generation driven
Protector of environment / nature

IV.Degree / Program Outcomes:

FSM – Provide basic culinary arts intended for the learners whose program of learnings in based on hands- on training.
FSM – Provide the learners knowledge with the basic cooking principles, sanitation and safety handling preparation in the food industry.
FSM- Provide the learners broaden knowledge through actual demonstration of what they have learned.
V.Course Description
This course will inculcate the learners skills, knowledge and attitude focuses on the fundamentals of Culinary Arts with an applied Food Ssfety and Sanitation
for responsibl, efficient and effective food preparation of variety of hot and cold dishes including desserts with proper presentation for consumer’s satisfaction.
VI.Course Design:
Expected Learning Course Content / Subject Outcome Based on Assessment of Learning Tools Time Frame
Outcome Matter Teaching and Learning Learning Outcome
Introduce self to Course Overview Competitive Learning Course syllabus Week 1
classmates and Classroom Policies Question and Answer Power Point
teachers Presentation

List of expectation for

the course
Identify food borne INTRODUCTION TO Week 2
hazards; describe FOOD PREPARATION: Discussion Boards
steps to prevent food Oral Questioning • Class Printed Handouts
poisoning and food-  The Kitchen Discussion
borne illnesess in  Utensils and • Assigned
following areas; Equipment use Reading
Personal hygiene; food and care • Lecture Demo Quizzing Tools
storage, food handling  Food Preparation
and preparation and Cookery
cleaning and sanitizing Terms
and appreciate the  Table of
essential of Measures and
maintaining a safe Common
workplace. Abbreviation
Identify and recognize GENERAL COOKERY: Week 3
the basic kitchen tools  Objectives of Adult Learning Approach
and equipment and food preparation Socratic Questioning Class Discussion
 Principles,
know their usage and
methods and
demonstrate the safe Techniques in
and efficient use Cooking
standard  Knives and
kitchencooking Cutting board Oral Participation
equipement.  Different kind of Quiz
cuts
 Culinary Arts and
Food/Plate
Presentation
Define mise en place, PRINCIPLES Adult Learning Approach Week 4
appreciate the INVOLVED IN FOOD Socratic Questioning Class Discussion PowerPoint
importance of mise en SELECTION Oral Participation Presentation
place, build and PREPARATION AND Matching of Assessment
enhance flavor through COOKING Methods to Learning Paper pencil test
marinating and Outcome Quizzing Tools
demonstrate the basic  Definition of
cutting techniques Terms
 Parts of plants
may be use as
Seasoning
 Kinds of Herbs
and Spices
 Kinds of Sauces
 Flavoring
 Seasoning
 Types of food
Coloring
Explain the essential of APPETIZER Adult Learning Approach Class Discussion Discussion Boards Week 5
food presentation. Use Socratic Questioning Oral Participation Printed Handouts
variety of techniques  Definition Terms
Commonly Used
and tools to present
in Preparing
foods that are Garnishes Quizzing Tools
Paper pencil test
appealing to senses,  Classes of
apply the basic plating Appetizer
techniques using  Uses of Appetizer
guidelines in food  Composition of
plating and plan and Appetizer
arrange attractive food
latter for buffets.

PRELIMINARY
EXAM
Learn the important of STOCKS, SOUPS Week 6-7
stocks in building flavor SAUCES AND Skill-Based Outcomes Group Discussion Collaboration Tools
to a dish; identify and GRAVIES Collaboration Lecture
prepare three Recitation
classification of soups  Definition of Soup
and distinguish their and Stocks
differences and  Important of Soup
demonstrate procedure  Kinds of Stocks
for holding soups. and Soup
 Ingredients and Adult Learning Approach
Methods of Interactive
Socratic Questioning Activity Discussion
preparation of Simulations
stocks and soup Concept Quizzes
 Classification of
sauces and
gravies
Describe the factors VEGETABLES AND Adult Learning Approach Week 8-9
that influence texture, FRUITS Socratic Questioning Discussion Discussion Boards
flavor color and identify  Controlling Concept Quizzes Quizzing Tools
Texture and
and classified fruitds,
Changes of
show appreciation on Vegerables
the proper handling  Quality of Cooked
and storing fruits, Vegetables
prepare a dish using  Prepare/Produce
fruits and preserve Present
fruits that are in Vegetables and
Fruit Dishes
season.

MIDTERM
EXAMINATION
Identify appreciate and SALADS and SALAD Adult Learning Approach Class Discussion Discussion Boards Week 10
demonstrate different DRESSING Socratic Questioning Quizzing Tools
forms of appetizer,  Purpose of Portfolios
identify the greens and Appetizer
major ingredients used  Appetizer and Classwork
in preparations of Hors D’oeuvre
salad and salad  Type of Salad
dressing.  Ingredients Used
in Salad
 Salad Dressing
 Prepare/Produce
Present Hot and
Cold Appetizer
 and Salad with
Appropriate
Dressing
Identify and prepare SANDWICHES Adult Learning Approach Class Discussion PowerPoint Week 11
different types of  Canapes and Socratic Questioning Oral Participation Presentation
canapes according to Finger Foos
its base, shape and  Different types of Paper pencil test
garnishes, identify and Canape and its
prepare different types base
of sandwiches.  Sandwiches and
its Components
 Different types of
Sandwiches
 Prepare/Produce
Present
Canapes/
Sandwiches
Differentiate the RICE STARCHS and Adult Learning Approach Week 12
varieties of rice, ALMENTARY PASTE Socratic Questioning Oral Participation Discussion Boards
prepare rice using  Types of Grains Printed Handouts
different cooking Quiz
and Market
methods. Select and
prepare starches, cook Forms
pototoes and pasta  Rice Quizzing Tools
appropriate to its  Wheat
doneness and evaluate  Cooking Grains
its quality.  Potatoes
 Pasta
 Kinds of Pasta
 Kinds of noodles
 Prepare/Produce
Present Rice,
Starch and Pasta
dishes

SEMIFINAL
EXAMINATION
Describe eggs EGGS Adult Learning Approach Discussion Discussion Boards Week 13
composition, identify  Composition of Socratic Questioning Lecture
markets forms of eggs, eggs Activity
and prepare and  Grading
produce egg dishes  Market forms of
properly according to eggs Higher-Order Thinking Class Discussion
the eggs cooking  Prepare and Outcomes Oral Participation Educational Videos
principles. produce egg
dishes

Paper pencil test

Describe the POULTRY Adult Learning Approach Discussion PowerPoint Week 14-15
composition of and  Composition and Socratic Questioning Lecture Presentation
structure of poultry. Structure of Activity
Poultry Quiz Tools
Quiz
Differentiate light and  Parts of Chicken
darkmeat, identify the  Light Meat and
market forms of Dark Meat
chicken.  Classification and
Market forms
 Prepare and
produce Poultry
dishes

.
Identify and MEATS Week 16
understand the  Composition of Application-Based Discussion PowerPoint
composition/structure meat Outcomes Lecture Presentation
of meat, appriciate the  Structure of meat Activity
value of grading meat,  Meat Cuts Quizzing Tools
demonstrate cooking  Market form of
and proper meat
storing/handling of  Prepare/produce
meats. ad present Meat
Dishes
Describe the FISH AND SHELLFISH Week 17
composition/structure  Composition and Reflective Learning
of fish and shellfish structure of Fish • Problem
 Market forms of Solving Group
demonstrate and show
fish • Learning Cells
appreciation on the  Classification of • Chat room
proper handling and Shellfish Sessions
storing fish and  Market forms of
shellfish, give value the Shellfidh
fish product fish and  Prepare/produce
shellfish appropriately and Present fish
and shellfish
dishes
Identify different hot HOT AND COLD Week 18
and cold desserts and DESSERT Adult Learning Approach Discussion Discussion Boards
its value, prepare and  Important of Socratic Questioning Lecture Quizzing Tools
produce variety hot Activity
Dessert
and cold
 Different types of quiz
dessert
 Prepare/
produce / present
Hot and cold
Dessert

Identify different hoy Beverages

and cold beverages  Importance of
and its value , Beverages
preparation
 Types of
method/techniques
Beverage
 Preparation of
Beverage
Final Examination
VII. Flexibility Provision:
Flexibility provisions for Food Selection and Preparation allow students to adapt recipes, use locally available ingredients, and complete practical tasks at
home using accessible tools to accommodate diverse learning needs and resources.
VIII. Course Requirement:
These requirements are designed to ensure that students gain a comprehensive understanding of assessment principles and practices, enabling them to
effectively evaluate learning outcome in educational settings.
1.Class Attendance and Participation
 Students must attend at least 80% of scheduled classes, including lectures and laboratory sessions.
 Active engagement in class discussions, group activities, and cooking demonstrations is expected.
2.Laboratory Performance and Practical Exercises
 Completion of all scheduled cooking labs, where students demonstrate food preparation techniques, proper handling of tools, and adherence to food
safety standards.
 Home-based cooking tasks may be allowed when in-person lab access is limited, with documentation via photos or videos.
3. Written Assessments
 Students will take periodic quizzes, midterm, and final exams covering key concepts such as nutrition, food selection criteria, meal planning, food
safety, and preparation methods.
4. Assignments and Projects
 Completion of assigned tasks such as recipe analysis, meal planning with nutritional calculations, and ingredient cost comparisons.
 Group or individual food presentation projects to demonstrate creativity, budgeting, and plating techniques.
5.Culinary Journal or Portfolio
 Students must maintain a reflective journal or portfolio documenting lab activities, recipes prepared, personal insights, and learning progress.
IX. Class Attendance
Regular and punctual attendance is mandatory for all lectures, laboratory sessions, and practical activities in this course. Students must attend at least 80%
of the total scheduled classes to be eligible for final evaluation. Absences may result in missed hands-on experiences that are essential for developing
cooking and food preparation skills. Valid excuses (e.g., medical, emergency) must be supported by official documentation. Make-up activities for missed lab
sessions will be arranged at the instructor’s discretion and must be completed within the allowed timeframe.
X. For Academic Honesty and Integrity
All students are expected to uphold the highest standards of academic honesty and integrity in this course. This includes submitting original work, properly
citing sources of recipes, research, or culinary techniques, and completing all written and practical tasks independently unless collaboration is explicitly
allowed. Plagiarism, copying another student’s work, falsifying cooking documentation (e.g., submitting photos or videos of food not personally
prepared), or any form of cheating in assessments will result in disciplinary action in accordance with the college’s academic policies. In practical settings,
students must also demonstrate honesty in reporting ingredients used, processes followed, and outcomes achieved. Integrity in both academic and kitchen
practices is essential for professional growth and ethical culinary standards..

XI. Class Deportment

Students are expected to demonstrate professional and respectful behavior at all times during lectures and laboratory sessions. This includes arriving on
time, wearing appropriate kitchen or lab attire, following safety and sanitation protocols, and treating instructors, classmates, and equipment with care and
respect. Disruptive behavior, such as inappropriate language, disregard for instructions, or unsafe practices in the kitchen, will not be tolerated and may result
in disciplinary action. Maintaining proper class deportment is essential in fostering a safe, productive, and respectful learning environment, especially in a
hands-on, collaborative setting like food preparation.
XII. Grading Criteria
Criteria Percentage
Written Exams and Quizzes 20%
Laboratory Performance 30%
Assignments and Projects 20%
Culinary Journal/Portfolio 10%
Final Practical Exam 15%
Class Attendance and Participation 5%
Total 100%

XIII. For Academic Consultation:

Students are encouraged to seek academic consultation for any questions, difficulties, or clarifications related to course content, laboratory activities, or
assessment requirements. The instructor will be available for consultation during designated office hours or by appointment. Academic consultation provides
an opportunity for personalized guidance, feedback on performance, and support in improving both theoretical understanding and practical culinary skills.
Students are expected to approach consultations professionally and prepare relevant questions or concerns in advance. Details on consultation schedules
and contact information will be provided at the beginning of the semester.
XIV. Advices and reminders:
1.Practice Proper Hygiene at All Times
Always wash your hands before handling food, wear clean uniforms or aprons, and keep your workstation sanitary to prevent foodborne illnesses.
2.Come Prepared for Laboratory Sessions
Review the recipe or task in advance, bring required materials, and wear complete kitchen attire, including a hairnet or chef’s hat.
3.Use Ingredients Wisely
Avoid food waste by measuring ingredients carefully and using only what is needed. Store leftovers properly if reuse is allowed.
4.Follow Instructions Carefully
Read all directions before beginning any task. Missteps in food handling can affect safety, taste, and presentation.
5.Be Time-Conscious
Manage your time efficiently during food preparation to meet deadlines and maintain food quality.
6.Be Open to Feedback
Constructive criticism is part of the learning process. Use feedback from your instructor and peers to improve your skills.
7.Respect Others in the Kitchen
The kitchen is a shared space. Maintain professionalism, avoid loud behavior, and work cooperatively with others.
8.Document Your Work Honestly
Whether submitting journals, photos, or videos of your dishes, make sure they reflect your own effort and learning.
9.Ask When in Doubt
Don’t hesitate to ask your instructor if you are unsure about a cooking method, ingredient substitution, or safety procedure.
10.Practice at Home
Reinforce what you learn in class by practicing simple recipes or techniques at home using local and available resources.

XV. References
a. “Food Preparation and Cooking” by Victor Ceserani and Ronald Kinton
b. “Foundations of Food Preparation” by Jessie T. DeWitt, Angela L. Fraser, and
Carol Byrd-Bredbenner

Prepared by: Approved by:

KRISLEY P. COREMO VERONICA C. ABANGAN, Ed.D., LPT