RIZWOODS COLLEGES
PA G - U T L A N , M A R I B A G O, L A P U - L A P U C I T Y
Te l # ( 0 3 2 ) 4 1 8 - 9 2 4 0 / ( 0 3 2 ) 4 9 5 - 7 8 8 5
COURSE OUTLINE
In FOOD SELECTION AND PREPARATION
First Semester
S.Y 2025-2026
Department/Area: Education
Course Title: FOOD SELECTION AND PREPARATION
No. of Hours/Semester: 54 hours
No. of Units: 3 units
Course Description:
This course will inculcate the learners skills, knowledge and attitude focuses on the fundamentals of Culinary
Arts with an applied Food Safety and Sanitation for responsible, efficient and effective food preparation of
variety of hot and cold dishes including desserts with proper presentation for consumer’s satisfaction.
Course Learning Outcomes:
At the end of the course, students should be able to
1. Analyze one’s opinion to identify the different kitchen utensils use in cooking
2. Appreciate the importance of herbs and spices in cooking
3. Show some photos of the different herbs, spices, and utensils use in cooking.
4. Apply and value cookery to real life scenarios.
5. Understand the basic cooking techniques including the cookery terms
6. Explain the different food science study and its application.
7. Analyze and understand the different knowledge of baking ingredients
8. Determine the difference between yeast bread and quick bread
9. Appreciate the importance of selecting cooking ingredients.
10. Understand the basic cooking techniques including the cookery terms.
11. Recognize the different ingredients in salad and salad dressing.
12. Appreciate the importance of the different cooking ingredients in cookery
COURSE OUTLINE
TIMEFRAM TOPIC
E
Week 1 A. Orientation
a. Course Overview
b. Classroom Policy
Week 2 INTRODUCTION OF FOOD PREPARATION
The Kitchen
Utensils and Equipment use and care
Food Preparation and Cookery Terms
Table of Measures and Common Abbreviation
Week 3 GENERAL COOKERY
Objectives of food preparation
Principles, methods and Techniques in Cooking
Knives and Cutting board
Different kind of cuts
Culinary Arts and Food/Plate Presentation
Week 4 PRINCIPLES INVOLVED IN FOOD SELECTION PREPARATION AND COOKING
Definition of Terms
Parts of plants may be use as Seasoning
Kinds of Herbs and Spices
Kinds of Sauces
Flavoring
Seasoning
Types of food Coloring
PRELIMINARY EXAM
Week 5 APPETIZER
Definition Terms Commonly Used in Preparing Garnishes
Uses of Appetizer
Classes of Appetizer
Composition of Appetizer
Week 6-7 STOCKS, SOUPS SAUCES AND GRAVIES
Definition of Soup and Stocks
Important of Soup
Kinds of Stocks and Soup
Ingredients and Methods of preparation of stocks and soup
Classification of sauces and gravies
Week 8-9 VEGETABLES AND FRUITS
Controlling Texture and Changes of Vegetables
Quality of Cooked Vegetables
Prepare/Produce Present Vegetables and Fruit Dishes
Midterm Examination
Week 10 SALADS and SALAD DRESSING
Purpose of Appetizer
Appetizer and Hors D’oeuvre
Type of Salad
Ingredients Used in Salad
Salad Dressing
Prepare/Produce Present Hot and Cold Appetizer and Salad with Appropriate Dressing
Week 11 SANDWICHES
Canapes and Finger Foos
Different types of Canape and its base
Sandwiches and its Components
Different types of Sandwiches
Prepare/Produce Present Canapes/ Sandwiches
Week 12 RICE STARCHS and ALMENTARY PASTE
Types of Grains and Market Forms
Rice
Wheat
Cooking Grains
Potatoes
Pasta
Kinds of Pasta
Kinds of noodles
Prepare/Produce Present Rice, Starch and Pasta dishes
Semi Final Examination
Week 13 EGGS
Composition of eggs
Grading
Market forms of eggs
Prepare and produce egg dishes
Week 14-15 POULTRY
Composition and Structure of Poultry
Parts of Chicken
Light Meat and Dark Meat
Classification and Market forms
Prepare and produce Poultry dishes
Week 16 MEATS
Composition of meat
Structure of meat
Meat Cuts
Market form of meat
Prepare/produce ad present Meat Dishes
Week 17 FISH AND SHELLFISH
Composition and structure of Fish
Market forms of fish
Classification of Shellfish
Market forms of Shellfidh
Prepare/produce and Present fish and shellfish dishes
Week 18 HOT AND COLD DESSERT
Important of Dessert
Different types of dessert
Prepare/produce / present Hot and cold Dessert
Beverages
Importance of Beverages
Types of Beverage
Preparation of Beverage
Final Examination
Course Requirements
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.
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%
Prepared by: KRISLEY P. COREMO,LPT
Instructor
Checked and Approved by: DR. VERONICA C. ABANGAN
Dean, College of Education
