Form No.
:
BOHOL ISLAND STATE UNIVERSITY Revision No.:
Main Campus Effective Date:
C.P.G. North Avenue, Tagbilaran City, Bohol
Related Process:
COURSE SYLLABUS
HRS 2– FOOD SELECTION, PREPARATION AND PRESERVATION
Course Code : HRS 2 Course Credits (Units) : Total :3 Lecture :1 Lab :2
: FOOD SELECTION,
Course Name PREPARATION AND Contact Hours/week : Total :7 Lecture :1 Lab :6
PRESERVATION
Co/Prerequisite : None College : College of Teacher Education
Component : HOME ECONOMICS Department : Department of BTVTED
Course : BTVTED Semester, Academic Year : First Semester, A.Y.: 2023 - 2024
VISION: A premier Science and Technology university for the formation of a world class and virtuous human resource for sustainable development in Bohol and the
country.
MISSION: BISU is committed to provide quality higher education in the arts and sciences, as well as in the professional and technological fields; undertake research
and development, and extension services for sustainable development of Bohol and the country.
GOALS: 1. Pursue faculty and education excellence and strengthen the current viable curricular programs and develop curricular programs that are responsive to
the demands of the times both in the industry and the environment.
2. Promote quality research outputs that respond to the needs of the local and national communities.
3. Develop communities through responsive extension programs.
4. Adopt efficient and profitable income generating projects/enterprise for self-sustainability.
5. Provide adequate, state-of-the-art and accessible infrastructure support facilities for quality equation.
6. Promote efficient and effective good governance supportive of high-quality education.
CORE VALUES: 1. Search for Excellence
2. Responsiveness to Challenges
3. Student Access
4. Public Engagement
5. Good Governance
INSTITUTIONAL GRADUATE ATTRIBUTES:
Innovative and virtuous professionals.
PROGRAM EDUCATIONAL OBJECTIVE (PEO):
Three to five years after graduation, the graduate of Bachelor of Technical Vocational Teacher Education (BTVTED) is capable of assuming leadership roles
in dynamic multicultural, local and international fields of Home Economics.
PROGRAM OUTCOMES: Per CMO # 79, series of 2017
Program Outcomes (PO)
PO1 Demonstrate the competencies required of the Philippine TVET Trainers-Assessors Qualifications Framework (PTTQF).
PO2 Demonstrate broad, meaningful and coherent knowledge and skill in any of the specific fields technical and vocational education.
PO3 Apply with minimal supervision specialization knowledge and skills in any of the specific fields in technical and vocational education.
PO4 Demonstrate higher level literacy, communication, numeracy, critical thinking, learning skill needed for higher learning.
PO5 Manifest deep and principled understanding of the learning processes and the role of teacher in facilitating these processes in their students.
PO6 Show a deep and principled understanding of how educational processes relate to larger historical, social, cultural and political processes.
PO7 Apply a wide range of teaching processes skills (including curriculum development, lesson planning, materials development, educational assessment, and teaching
approaches).
PO8 Reflect on the relationships among the teaching process skills, the learning processing in the students, the nature of content/subject matter and other factors affecting
educational processes in order to constantly improve their teaching knowledge, skill and practices.
COURSE OUTCOMES IN RELATION TO PROGRAM OUTCOMES
COURSE OUTCOME/S IN RELATION TO BTLED PROGRAM OUTCOME SPECIFIC TO
OUTCOMES Legend: I- Introduced E- Enabled D- Demonstrated
At the end of the course, the learners should be able to: Sub-discipline and Major (BTVTEd)
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8
1. Upgraded the knowledge and skills in teaching the
principles of quality cookery. D E E D E I I E
Legend:
I – Introduced – An introductory course to an outcome; E – Enabled - A course that strengthens the outcome; D – Demonstrated – A course demonstrating an
outcome
This course refers to the basic foundation for cooking with an orientation to the principles, techniques, and methods of cooking, equipmen
Course Description: tools and utensils; and terms and symbols to be used. Also include the proper selection of materials in order to obtain quality products.
Learning Objectives
Course Teaching and Remark
(LOs) – Specific learning outcomes Content/Subject Matter Time Frame Assessment Task
Outcome Learning Activities s
to account the content/subject matter
Commit to Recite the Vision, Mission and Introduction and Orientation Week 1
memorize the Goals of BISU. Course Syllabus (3 Hours) Lecture/Discussion Face to face Question
vision, mission Explain the BISU Vision, BISU Vision, Mission, Oral Questioning and answer techniques
and goals of the Mission and Goals Goal and Objectives and
college as well a Core Values
BISU Class Policies
Subject requirements
Grading System
Follow the Identify the kitchen tools and INTRODUCTION TO FOOD Week 1-4
proper equipment; PREPARATION Lecture/Discussion Pretest
measurements Execute the different ways in Methods of Cooking (24 Hours) Reporting Class Attendance
and conversions handling kitchen tools and Use of Heat in Cooking Oral Questioning Oral Recitation
of ingredients equipment; and Purpose of Cooking Individual Activity Quizzes
and organize the Evaluate importance of food
Cooking Mediums
Graded Weekly Activity
kitchen preparation. Performance Activity
accordance to The Standardized Recipe
the standard The Kitchen, It’s Structure,
procedures. Use and Care
Kitchen Organization
The Kitchen Equipment
Suggested Basic Kitchen
Utensils and Tools
Small Equipment for Food
Preparation
Measuring Food Materials
Measurements and
Conversions
Cooking Terms
Food Preparation Terms
Apply and Apply the basic principles of food FOOD PRESERVATION Week 5-9
execute the preservation. Value of Food Preservation Lecture/Discussion Pretest
proper handling Execute the different methods Principles of Food (35 Hours) Reporting Class Attendance
of foods and tips to avoid food spoilage. Preservation Oral Questioning Oral Recitation
accordance to Physical and Chemical Individual Activity Quizzes
the standard Properties of Food Graded Weekly Activity
procedures. Causes of Food Spoilage Performance Activity
Food Borne Illnesses
Tips to Avoid Food
Poisoning
Methods of Food
Preservation
Food Additives
Food Packaging
Select, prepare Identify the nutritive value of the SELECTION, PREPARATION Week 10-17
and preserve different selected food groups. AND PRESERVATION OF Lecture/Discussion Pretest
different food Explain the importance of different SELECTED FOOD GROUPS (56 Hours) Reporting Class Attendance
groups in classification of the said selected Fruits Oral Questioning Oral Recitation
accordance to food groups. Vegetables Individual Activity Quizzes
the standard Evaluate the guidelines in food Meat and Meat Products Graded Weekly Activity
procedures. Poultry Performance Activity
selection, preparation and
Fish
preservation. Shellfish
Cereals
Flour
Starch and Alimentary
Pastes
Fats and Oils
Sugar
Herbs and Spices
Evaluate the Identify the different fruits and LOCAL NAMES OF FOODS Week 18
importance of vegetables as well as their local List of Philippine Fruits (7 hours) Lecture/Discussion Pretest
the guidance of names. and their Local Names Reporting Class Attendance
the Food List of Philippine Oral Questioning Oral Recitation
Pyramid. Vegetables Individual Activity Quizzes
A Guide to Daily Food Graded Weekly Activity
Choices( The Food Performance Activity
Pyramid)
Common Names of
Philippine Fishes
Learning Resources: 1. Margaret McWilliams, Fundamentals Of Meal Management, Fifth Edition
2. Barbara Almanza Ph. D RD Richard Ghiselli, Ph. D, 2014 Food Safety Researching the Hazard in Hazardous Foods. Apple
Academic Press Inc.
3. Sheetal Singh 2014.Food Preparation A Scientific Approach. Thomson Press ( India) Ltd. Centrum Press
4. Nova Narvaez- Soriano 2010, A Guide to Food Selection Preparation and Preservation. Rex Book Store.
5. Janet Chadwick.2009. The Beginners Guide to Preserving Food at Home. United States Versa Press
6. Alejandro, Reynaldo G., 2005. The Food of the Philippines. Singapore: Periplus Editions
Integration of Values: Cooperation, Honesty, Cleanliness, Safety, Confidence, Sincerity, Creativity,
Patience & Diligence, Responsibility & Commitment, Interpersonal Relation, Effectiveness in doing the task, Self-worth,
Honesty, Compassion, Empathy, Cultural Competence, Sensitivity, Cleanliness
Course Requirements Gadgets
Android phone or Tablet
Laptop (optional)
Internet Connection
Prelim/Midterm:
Major Examination via Google Form
Quizzes via Google Form
Virtual Oral quiz
Individual projects (activities through photo or video documentation)
Learning Activities
Portfolio
Student Profile
Learning Activities, quizzes, Major exams & other class works, screenshots of FB page and GC participation
Project documentation
Final:
Major Examination via Google Form
Quizzes via Google Form
Virtual Oral quiz
Individual projects (activities through photo or video documentation)
Learning Activities
Portfolio
Student Profile
Learning Activities, quizzes, Major exams & other class works, screenshots of FB page and GC participation
Project documentation
Grading System: 60 % passing/mark transmutation of raw scores or cumulative related scores:
Classwork (Quizzes, Oral Presentations, etc.-------------------------------------------------------40%
Major Outcomes-Based Project ------------------------------------------------------------------------30%
Major/ Official Examination ------------------------------------------------------------------------------30%
Total -----------------------------------------------------------------------------------------------------------100 %
Online Class Policies The Core Rules of Netiquette: Policy on Virtual Classes
1. Choose a workspace that is suitable for online class.
2. Be on time for your online classes
3. Think before type and keep focused on the task assigned.
4. Strictly wear complete Personal Protective Equipment (Hairnet/Cap, Apron/Chef’s attire, mask) during food
preparation at home with guardian and practice safety protocols when working on your projects.
5. Dress appropriately.
6. Contact the teacher only during class hours: Monday & Tuesday at 7:30-11:30 am
7. Respect everybody’s views online.
8. Always mute your microphone and unmute only when you are asked to talk.
9. 100% Attendance in group messenger, Fb page and virtual meet.
10. Active involvement in the group messenger, Fb page and virtual meet.
11. Timeliness in the submission of learning activities.
12. Enjoy this new way of learning.
Designed by: Reviewed by: Approved by:
EIREN E. MACABODBOD, LPT MARCELINA C. CELADA, PhD GIRLIE L. VALEROSO, EdD
Instructor BTVTED Chairperson Dean, College of Teacher Education
Indicators
Criteria
4 3 2 1
1. Promptness Submits on due date 1 – 2 days late 3 – 5 days late More than 5 days late
2. Content Completeness and Very comprehensive and Comprehensive with 1 – 4 Lacking some concepts
Incomplete with 10 or more errors
Accuracy accurate errors with 5 – 9 errors
Impressive, orderly Neat presentation; very
3. Neatness of Presentation and Readable with little Not so readable; no careful thought
presentation, very readable & readable with acceptable
Package thought for packaging for packaging
creative packaging packaging
Does not mee
Work/project exceeds the Meets the standard;
t the standard, show Shows partial application of
standard; thorough & effective displays the application of
4. Proficiency basic but inconsistent knowledge & skills; needs further
application of knowledge & essential knowledge &
application of knowledge development
skills are evident skills
& skills
