Republic of the Philippines

BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY

City of Naga

VISION PROGRAM EDUCATIONAL OBJECTIVES (PEO): In three to five COLLEGE: College of Education
The premier Applied Sciences and years, our BTTE graduates are expected to:
Technology institution in the country PROGRAM:
PEO1. Practice the profession as licensed teachers, and national
th
MISSION certificate holder along FSM and GFDT adherent to the professional YEAR LEVEL/ BSED-TLE 4 year students
Produce quality graduates who are and ethical standards by being role models of the community. SEMESTER: First Semester
highly competitive and socially
responsive to the needs of the PEO2. Acquire mastery of pedagogical competencies required in REVISION NO.: 0
community along instruction, research, delivering the content areas along allied technology.
extension and entrepreneurial EFFECTIVITY DATE: June, 2018
undertakings through excellent applied PEO3. Advanced teaching and technological competence through
sciences and technology education. continuing professional development and entrepreneurial endeavor.

CORE VALUES
B – Brilliance PROGRAM LEARNING OUTCOMES (PLO): After graduation, our COURSE CODE:
I – Integrity BTTE graduates should be able to: COURSE TITLE: FOODS
S – Student-centered
C – Competence PLO1. Apply fully developed competencies required of TESDA’s CREDIT UNITS: 2 units lecture; 4.5 units
A – Adaptability National Certificate Standards. laboratory
S – Service –oriented PLO2. Demonstrate mastery in the basic and higher level literacy,
T – Teamwork communication, numeracy, critical thinking, learning skills NO. OF CONTACT 3
needed for higher learning.. hrs lecture
GOAL PLO3. Have a deep and principled understanding of the learning HOURS PER WEEK: 6 hrs laboratory
<Develop highly competent and process and the role of the teacher in facilitating these
committed teachers and leaders in processes in their student.
scientific and technological education PLO4. Have a deep and principled understanding of how COURSE PRE/ None
to meet the demands and challenges educational processes relate to larger historical, social, cultural CO-REQUISITE:
of the changing environment. > and political processes.
PLO5. Have a meaningful and comprehensive knowledge of the
subject matter they will teach.
PLO6. Apply a wide range of teaching process skills.
PLO7. Direct experience in the field/classroom/workshop.
PLO8. Demonstrate and practice the professional and ethical
requirements of the teaching professions.
PLO9. Facilitate learning of diverse types of learners, in diverse
types of learning environments using a wide range of teaching

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 Republic of the Philippines
BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

knowledge and skills.

PLO10. Reflect on the relationships among the teaching process
skills, the learning processes in the students, the nature of the
content/subject matter and the broader social forces
encumbering the school and educational processes in order to
constantly improve their teaching knowledge, skills and practices.
PLO11. Can be creative and innovative in thinking of alternative
teaching approaches, take informed risks in trying out these
innovative approaches and evaluate the effectiveness of such
approaches in improving student learning; and are willing and
capable to continue learning in order to better fulfill their mission
as teachers.

COURSE LEARNING OUTCOMES (CLO): At the end of the COURSE DESCRIPTION:

course, the students should be able to:
This course helps to provide students with a
CLO1. Demonstrate ability in decision-making necessary in meal broad range of both fundamental principles and
management especially in meal planning, food budgeting, innovative practices in the subject areas, so they
purchasing, selection, preparation and actual service may be able to apply their knowledge proficiently
of meals that are pleasing and satisfying for the family in the food service establishments, academic
members, guests and other clientele. institutions, research sectors and other related
CLO2. Recognize the importance of planning nutritious meals for industries.
the family; Specifically, the primary focus is to provide
CLO3. Learn the art of food preparation and service. opportunities for students to explore and develop
their skills and talents in food preparation,
nutrient analysis, meal planning, food
preservation and baking simple products.
It is therefore deemed that students who will
complete the subject will allow them to enter the
world of work with necessary competencies and
expected skills confidently and accurately

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 Republic of the Philippines
BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

OBJECTIVES MATRIX OF PEO, VISION, MISSION AND PLO

MISSION PLO
PEO VISION
1 2 PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 PLO10 PLO11 PLO12

PEO1 √ √ √ √ √ √ √ √ √

PEO2 √ √ √ √ √ √ √ √ √ √ √

PEO3 √ √ √ √ √ √ √ √ √

OUTCOMES MATRIX OF CLO AND PLO

PLO
CLO
PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 PLO10 PLO11 PLO12

CLO1 / / / / / / / / / /

CLO2 / / / / /

CLO3 / / / / / / / /

Legend: I – Introductory E – Enabling D - Demonstrative

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BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

TEACHING TIME
RESOURCES ASSESSMENT EXPECTED
COURSE OBJECTIVES TOPICS/ CONTENTS LEARNING ALLOTMENT
NEEDED TOOLS OUTCOMES/REMARKS
ACTIVITIES (in hours)

MIDTERMS: At the end

of the midterm period,
the students are
expected to:

1. Discuss the varied 1. Introduction to Food Lecture Chalk and board Regular 38 hrs Knowledge and
role and function of Preparation Attendance familiarity of the different
A. Definition of Terms Socialized Laptop and terms and principles of
nutrients in food and
B. Food Sanitation and discussion projector Short and Long food preparation
its effects to the Quizzes
individual Safety
Demonstrations Laboratory tools Acquisition of the
2. Plan, prepare and C. Pigments, Functions and
and return- and equipment Recitation necessary skills in
serve meals according Uses of Foods demonstration planning, preparation
to one’s needs and D. Principles of Food Learning Periodic and cooking of meals
requirements Preparation and Service Basic computation references examination
E. Food Preparation and of weight, nutrient
3. Acquire basic skills on
Cooking Terms and energy Assignment/
preparation, requirement research output
measuring and F. The Kitchen: Its
cooking technique as Equipment, Structure,
Group report
well as use and care Use and Care
of various kitchen G. Equivalent Weights and Laboratory
tools, utensils and Measures output
equipment for efficient H. Principle of Food
cooking; Cookery:
4. Learn simple Fruits, Vegetables, Rice
methods of and Cereals, Pork, Fish
determining amount of and Seafoods, Beef,
energy and nutrients Dessert
in a food.

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BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

5. Demonstrate the II. Essentials of Nutrition 24 hrs Enhanced ability to

importance of a A. Definition of Terms prepare low cost but
nutritionally-adequate
balanced diet and use B. Classification of Nutrients
foods
tools that can be and Nutritional Status
utilized to evaluate the C. Functions, Deficiency
nutritional adequacy of Disorders, Toxicity and
a diet Food Sources of Specific
Nutrients
D. Optimal Nutrition vs
1. Malnutrition
E. Basic Computation of
Ideal body weight, BMI
2. and Energy and Nutrient
Requirement

Periodic exam 4 hrs

FINALS: At the end of

the final period, the
students are expected
to :

1. Identify the importance I. Meal Management and Lecture discussion Chalk and board Regular 42 hrs Understanding of the
of meal and its role in Service Attendance multiple uses of table
everyday life A. Definition of Terms: appointments
2. Become familiar with a. Meal, meal planning
the rules on how to service, table Demonstrations Laptop and Short and Long Familiarization of the
use, handle and lay and return- projector Quizzes most common table
appointments, table
the table appointments used for
appointments in its setting, cover, linen, demonstration on Laboratory tools Recitation dining, its correct
proper place in the dinnerwares, the proper handling and equipment placement and handling
cover. flatwares of table Periodic while seated on the
appointments examination table.
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BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

3. Apply the principle of B. Rules to follow in table Demonstration of Learning Film on Meal Observance of the “do’s”
meal planning in the setting and Table table-setting references Preparation & of table etiquette while
preparation of Etiquette observing a formal Service dining
balanced and C. Table napkin, Table and informal
appropriate meals Skirting and Rules of
4. Observe proper table Service service
manners/etiquette D. Types of Service
while dining a. Russian or Continental
b. American
c. English
d. Family or Compromise
e. Buffet
f. Tray
g. Blue-Plate or
Apartment
E. Types of Menu

5. Introduce students to Lecture Chalk and board Regular 18 hrs Understand the need for
II. Food Preservation
methods of preserving Attendance processing food
food to prevent A. Definition of Terms Socialized Laptop and
wastages and losses a. Food Preservation, discussion projector for the Short and Long Understand the various
6. Understand the need Food spoilage, Food powerpoint Quizzes methods by which foods
for preserving foods intoxication Preparation and presentation of could be preserved
B. Food Perishability demonstration on group report Recitation
selected food
C. Types of Food Spoilage
preservation Laboratory tools Periodic
D. Principles of Food techniques and equipment examination
Preservation
E. Types and Approaches to Preparation and Learning Research output
Food Preservation cooking activities in references
the laboratory Individual and
Group report

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BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

3. 7. Acquaint himself with III. Basic Baking Preparation and Laboratory 32 hrs Acquisition of basic
4. the most basic A. Common terms used cooking activities in output skills necessary for the
5. ingredients, the laboratory production of good
in baking
Group report quality baked goods
6. tools and equipment B. Abbreviations and Actual food cost
7. used in baking. symbols Individual and
8. 8. Learn simple C. Baking ingredients and Lecture-discussion group
9. techniques of mixing their properties presentation of
10. and measuring basic D. Most commonly-used Sharing of baked products
11. ingredients for baking baking tools and experiences in the
laboratory
equipment
E. Mixing Techniques
F. Preparation of Simple
Baked Products, as;
a. Cookies and Breads
b. Pies and Pastries
c. Quick Breads
d. Cakes
4 hrs
Periodic exam

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 Republic of the Philippines
BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

TEXTBOOKS AND
COURSE REQUIREMENTS COURSE EVALUATION CLASSROOM MANAGEMENT
REFERENCES

Soriano, N. (2007). A Guide Punctuality and regularity in For every laboratory activity: Students of this course are expected to:
to Food Selection, attendance (if possible)
Preparation and Attendance 20% 1. Participate actively, during recitation, board works,
Preservation. Quezon City, Active participation during class Class standing: 20% individual or group activities, discussion, etc.
Philippines. Rex Publishing discussion Laboratory outputs: 20% 2. Attend class punctuality and regularly
Company Inc. Individual output; 3. Observe honesty and independence during recitation,
“Passed” rating in all quizzes Group output; examinations and quizzes.
Carino, C, Lazaro, A. (2009). and periodic examination Practical exam 40% 4. Act and speak decently and appropriately pin their ID’s
Experience Baking. 100% and wear proper uniforms during uniform days as
Intramuros, Manila, Laboratory preparation output: prescribed by the SDS/College and proper attire during
Philippines. Mindshapers 1. Table napkin folds For the individual’s lecture rating: wash days (Wednesday).
Co. Inc. 2. Skirted table 5. Communicate to the instructor concerned, any
3. Various centerpieces Class standing: 60% difficulties encountered in the subject for necessary
Nutritionist-Dietitians Quizzes assistance.
4. Food and Nutrient Labelling
Association of the Actual Class performance 6. One-mouth rule will be implemented, that is, no two
Philippines.(2003)., Basic 5. Different types of menu Attendance persons must talk at the same during class period.
Foods. Manila, Philippines. 6. Standardized recipe Conduct 7. Maintain the cleanliness and orderliness of the room.
Merriam and Webster Inc. 7. Laboratory output Periodic exam: 20% 8. Cell phones must be turned-off during class period.
a. breakfast, lunch, dinner Project : 20%
Narvaez-Soriano, N. (2000). b. Vegetable, fruit, pork, 100%
A Guide to Meal beef and other food
Management and Table
preparations
Service. Manila, Philippines.
Rex Printing Company, Inc. c. Baked products

Prepared by: Reviewed: Approved:

Cheryll M. Formalejo Committee Chair (Program Chair):

Part-time Instructor ___________________________________________ ALEX H. NAVARROZA, PhD.
Dean, College of Education

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BICOL STATE COLLEGE OF APPLIED SCIENCES AND TECHNOLOGY
City of Naga

___________________________________________
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