Republic of the Philippines

APAYAO STATE COLLEGE

Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

First Semester, Academic Year 2024-2025

COURSE SYLLABUS IN HPC 2: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS

Vision Mission

An innovation-driven higher education institution pursuing excellence in Apayao State College is committed to nurturing and developing nation
instruction, pioneering research, community empowering, entrepreneurship, builders in critical fields towards producing graduates equipped with
cultural preservation and biodiversity protection and conservation. internationally competitive innovations who can transform society for
sustainable development.”
Development Goals Core Values and Guiding Principles

Apayao State College shall provide a supportive environment for The following principles will be observed in performing institutional
nurturing and developing innovative nation builders for social transformation tasks:
ensuring the attainment of sustainable development goals of the country and
beyond. To achieve this, the following essential elements must be ensured:  Transparency and Accountability
a. A relevant curriculum responsive to challenges and needs in  Synergy of Efforts
local and international contexts;  Nationalism and Patriotism
b. Skilled faculty members in their respective specializations for the  Innovativeness
conduct of pioneering research, innovation-driven instruction,  Academic Excellence
biodiversity conservation and protection, and doing collaborative
work with local and international partners;
c. A policy environment supportive of innovation and excellence;
d. A strong participation in research as a venue for innovations;
and
e. Modern facilities for instruction, research, extension programs,
and production

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

PROGRAM EDUCATIONAL OUTCOMES:

1. Continually updates and demonstrates knowledge of tourism industry, local tourism products and services.
2. Utilize various communication channels proficiently in dealing with guests and colleagues.
3. Manage and market a service-oriented business organization.
4. Faithfully promote and preserve Filipino cultural and historical heritage.
5. Perform human capital development functions of a tourism-oriented organization.
6. Utilize information technology applications for tourism and hospitality.
7. Observe and perform risk mitigation activities.

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

Course Code: HPC 2 Semester: First

Course Title: Kitchen Essentials and Basic Food Preparations Prerequisite : THC 2
Credit: 3.0 units No. of Hours: 7 hours/week

I. COURSE DESCRIPTION:

II. COURSE LEARNING OUTCOMES IN RELATION TO PROGRAM OUTCOMES

PROGRAM OUTCOMES

Continually Utilize various Manage and Faithfully Perform human Utilize Observe
updates and communication market a promote capital information and perform
demonstrates channels service- and development technology risk
knowledge of proficiently in oriented preserve functions of a applications mitigation
COURSE tourism dealing with business Filipino tourism- for tourism activities
LEARNING industry, local guests and organization cultural and oriented and
OUTCOMES tourism colleagues. . historical organization. hospitality.
products and heritage.
services.

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

I-Introduced P- Practiced D-Demonstrate

III. Learning Plan

Course Teaching and

Intended Learning Assessment
Week Learning Topics/Lessons Learning Resources
Outcomes Task
Outcomes Activities
1 1. College Vision, At the end of the Socialized ASC Student Handbook Reflection
Mission, Core Values, week, the students discussion Paper on
and Guiding Principles should be able to: Course Syllabus ASC Vision
Question and Mission and
College Officials a. Discuss the Answer a hard copy of the ASC
Vission Mission, Core the
relationship
Program Goals and between Open Forum Values and Guiding Relationship
ASC’s Vision- Principle, Program Goals to the
Objectives
Mission, to and Objectives, academic Program and
HPC 2 and policies, and grading

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

Course Syllabus the field of system the Course

specialization.
School Policies and b. Complied with Identification
provisions in the student the College of the different
handbook. VMGO; and College
c. Obeyed Officials
School
Policies.
a.
a.
17 CLO 3 16. Fish and Shellfish At the end of the Lecture- Basic Food Preparation Identify the
week, the students Guided by Maria Rhoda D. different cuts
CLO 4 1. Kinds of fish should be able to: Discussion Dinaga and Tenie P. of meats, how
2. Market forms
CLO 5 3. Classification of Lirazan pp-547-575 to purchase,
a. Identify the Use motion select and
shellfish different kinds pictures and Kitchen Essentials and store it.
4. Common fish and fish and videos Basic food preparation
shellfish available shellfish; by Lyka M. Velasquez Demonstrate
in the Philippines b. Explain the Application pp-92-97
5. Fish cookery different cuts proper
of fish, its Laboratory tools and cooking
market forms, equipment method of
and the

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

selection and pork, beef,

storage; and carabeef and
c. Apply the chicken.
proper
cooking 20-item
technique in cognitive quiz,
an assigned
identify the
recipe of fish.
different cuts
of fish, their
market forms
how to
purchase,
select and
store them.

Demonstrate
the proper
cooking
method used
in cooking
fish.

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

18 FINAL EXAMINATION

IV. REFERENCES:

1. Dinaga, MR. D., & Lirazan, T. P. (2021). Kitchen Essentials and Basic Food Preparation. Mindshapers Co., Inc.
2. Osorno, R. D., & Bajao, G. T. (2019). Kitchen Essentials & Basic Food Preparation Manual. Wiseman’s Books Trading,
Inc.
3. Velasquez, L. M. (2022). Kitchen Essentials & Basic Food Preparation. Edric Publishing Huse.
V. COURSE REQUIREMENTS:

1. Group Activities/Projects
2. Perform all laboratory activities

VI. GRADING SYSTEM

Class Standing - 60%
(Quizzes, Seat works, Assignments, Project, Recitation, Laboratory Activities, Research)
Examinations - 40%
Transmutation of the scores: (Score ÷ Total items) x50 +50
Midterm Grade: 60% class standing + 40% Major Exam

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 Republic of the Philippines
APAYAO STATE COLLEGE
Conner, Apayao

Official website: www.asc.edu.ph

E-mail address: [email protected]
Tel. No.: (074) 634-0091

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

Final Grade: 30% of the Midterm Grade + 70% of the Tentative Final Grade

VII. Accommodations for Students with Special Needs

1. Learning materials with larger font size shall be given to students with eyesight problems.
2. An online learning platform is created for each class for students to have easy access of learning materials most
especially in instances when they are not able to attend to their face-to-face classes.
3. Soft copy of the learning materials shall be provided to the students. Either these are made available through storage
devices or uploaded in the online learning platform for the class.
4. Students may be accommodated every consultation time three (3) hours per week on matters about their subject which
cannot be tackled in the classroom.

Prepared by: Reviewed and Approved by:

JOAN S. ANGAGAN, MSHM RANDY A. CABILATAZAN, DPA

Assistant Professor I Campus Academic Dean
Date: ___________________ Date: ___________________

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