1 ST.

VINCENT COLLEGE OF CABUYAO

Mamatid, City of Cabuyao, Laguna
OUTCOMES-BASED COURSE SYLLABUS

Course Name Regional Cuisine

Course Credits 3 units
Course Description Deals with the knowledge and principles in the preparation, presentation and service of Filipino known and accepted dishes with emphasis on
the use of indigenous food materials. It also include additional information on the cuisine historical background characteristics of cookery dishes
and specialties.
Contact Hours/Week 3 hours
Prerequisites none
Course Outcomes LO1 Apply good sanitation practices when preparing baked products.

LO2 Use appropriate terminology used in baking and pastry.

COURSE OUTLINE AND LO3

TIMEIdentify
FRAMEequipment and utensils used in baking and discuss proper use and care.
Course Content/ Subject Matter
LO4 Select ingredients with care to produce high-quality baked goods.
Week 1 Course Orientation (VMGOs, Nature of the Course, Requirements, Grading System, Policies).
Week 2 LO5 Apply proper scalingSAFETY
l. KITCHEN and measurement techniques and put to use correct oven temperature.
AND SANITATION
A. Basic Rules of Kitchen Safety
B. Sanitation
LO6 Prepare cookies, pies andinpastries,
Food Preparation
quick bread, yeast bread and cakes.
C. Eight Leading Causes of Food -
Borne
LO7 Prepare a variety Illnesses
of fillings and toppings for pastries and baked goods.
D. Fighting Bacteria
○ Safe Food Handling
○ Create and Maintain Safe and Sanitary Work Environment
○ HACCP System
○ Kitchen Fire Prevention
● Principles of Cooking
○ Standardized Recipes
○ Recipe Yield/Conversion
○ Heat Transfer in Cooking
○ Various Cooking Methods
● Tools and Equipment
○ Identification and Use of Common Kitchen Tools and Equipment
○ Knife Techniques
○ Small Appliances
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Weeks 3 Baking Information

A. Baking Terminologies
B. Oven Temperature
C. Table of Equivalent
D. Measuring Ingredients
Weeks 4 Orientation to Baking
A. Baking and Its Importance
B. Basic Baking Ingredients
C. Baking Utensils and Equipment
Week 5 Preliminary Examination
Weeks 6-7 I. Cookies
A. Classifications
B .Basic Ingredients
C .Mixing Ingredients
D. Baking Cookies

Actual Performance in Baking Cookies

Weeks 8-9 I. Pies and Pastries
A. Basic Ingredients
B. Proportion of Pastry Ingredients
C. Combining Ingredients
D. Classifications of Pies
E. Pie Filling
Characteristics of a Good Pastry

Actual Performance in Baking Quick Breads

Week 10 Midterm Examination
Weeks 11-12 Yeast Bread
A. Basic Ingredients
B. Combining Ingredients
C .Baking the Bread

Actual Performance in Baking Yeast Bread

Weeks 13-14 Cakes
A. Basic Ingredients
B. Essentials of a Good Cake Making
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C. Baking the Cake

D. Classifications of Cakes
 Sponge Cake
 Butter Cake
 Chiffon Cake
Week 15 Pre-Final Examination
Weeks 16-17 Actual Performance in Baking Cakes
Week 19 Final Examination

1. Attendance/ Class Participation

COURSE REQUIREMENTS: 2. Exams ( Prelims, Midterm, Pre-final, Final)
3. Oral Written Test
4. Laboratory Projects

GRADING SYSTEM: Examination (Prelim, Midterm, Pre-finals, Finals) = 40%

Class Standing

 Performance 15%
 Attendance 10%
 Quiz/Worksheets 15%
 Project 20%
60%

LEARNING PLAN

Teaching and
Time Outcome-Based
Topics L01 L02 L03 L04 L05 L06 L07 Learning References
Allotment Assessment (s)
Activities
Course Orientation (VMGOs, Nature of the Expository Course Syllabus
Course, Requirements, Grading System, 1.5 hours Approach Student Handbook
Policies)
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l. KITCHEN SAFETY AND SANITATION / Lecture/ Oral and Written “Passion to Bake”
A. Basic Rules of Kitchen Safety / Discussion Test Gabriel, Elvira V.
B. Sanitation in Food Preparation / Brainstorming (2012)
C. Eight Leading Causes of Food - Actual Application Farrow, Joanna
Borne Illnesses / / of Sanitary and (2009)”Chef School”.
D. Fighting Bacteria Safety Rules in the
○ Safe Food Handling / / laboratory
○ Create and Maintain Safe and Sanitary Work
Environment /
○ HACCP System /
○ Kitchen Fire Prevention
● Principles of Cooking 10 hours
○ Standardized Recipes
○ Recipe Yield/Conversion
○ Heat Transfer in Cooking
○ Various Cooking Methods
● Tools and Equipment
○ Identification and Use of Common Kitchen Tools
and Equipment
○ Knife Techniques
○ Small Appliances
A.
II. Baking Information 4 hours / / / / Lecture/ Discussion/ Mastery Quiz on “Passion
E. Baking Terminologies Demonstration Basic Baking to Bake”
F. Oven Temperature Practice and Drill Terminologies Gabriel,
G. Table of Equivalent Elvira V.
H. Measuring Ingredients (2012)
Labensk
ey,
Steven
et.al.
(2008)
“The
Prentice
Hall
Essential
s
5

Dictionar
y”

III. Orientation to Baking / / / / / Lecture/ Discussion/ Identifying and “Passion

A. Baking and Its Importance Practice and Drill Recognizing to Bake”
B. Basic Baking Ingredients Basic Baking Gabriel,
C. Baking Utensils and Equipment Ingredients and Elvira V.
Utensils in an oral (2012)
exercises. Planning
,
5 hours “Prepari
ng and
Serving
Meals”
Daza,
Nora
et.al.
(1998)
IV. Cookies / / / / / Lecture/ Discussion “Passion
A. Classifications and Demonstration Oral / to Bake”
B .Basic Ingredients Written Test Gabriel,
C .Mixing Ingredients / Elvira V.
D. Baking Cookies / (2012)
Planning
,
3 hours “Prepari
ng and
Serving
Meals”
Daza,
Nora
et.al.
(1998)
V. Actual Performance in Baking Cookies 20 hours / / / / / / Laboratory Rubric based http://ww
Performance Test w.marth
astewart.
com/338
471/basi
6

c-sugar-
cookies
Written Test
1.5 hours PRELIMINARY EXAMINATION
VI. Pies and Pastries / / / / / / / Lecture/ Discussion “Passion
F. Basic Ingredients ` and Demonstration Graded recitation to Bake”
G. Proportion of Pastry Ingredients and Gabriel,
H. Combining Ingredients Return Demo. Practice Different Elvira V.
I. Classifications of Pies Designs of Pie (2012)
J. Pie Filling 5 hours Crust Planning
K. Characteristics of a Good Pastry ,
“Prepari
ng and
Serving
Meals”
Daza,
Nora
et.al.
(1998)
VII. Actual Performance in Baking Pies and / / / / / / / Laboratory Rubric-based Planning
Pastries Performance Test ,
“Prepari
ng and
Serving
16.5hours
Meals”
Daza,
Nora
et.al.
(1998)
VIII. Quick Breads 5 hours Lecture/ Discussion Oral/ Planning
A. Basic Ingredients / / / and Demonstration Written test ,
B. Principles and Methods of Preparing and “Prepari
Quick Breads / / / Return Demo. Practice ng and
C. Baking Quick Breads / Techniques in Serving
/ /
 Popovers and Cream Puffs / / Mixing Ingredients Meals”
 Griddle Cakes and Hot Cakes of Quick Breads Daza,
 Waffles Nora
 Muffins et.al.
7

 Doughnuts and Gingerbread (1998)

 Biscuits
“Passion
to Bake”
Gabriel,
Elvira V.
(2012)

IX. Actual Performance in Baking Quick / / / / / / / Laboratory Rubric-based “Plannin

Breads Performance Test g,
Preparin
g and
Serving
Meals”
Daza,
Nora
17 hours et.al.
(1998)

“Passion
to Bake”
Gabriel,
Elvira V.
(2012)

1.5 hours MIDTERM EXAMINATION Written Test

X. Yeast Bread 5 hours / / / / / Demonstration and Rubric-based Planning
A. Basic Ingredients Return Demo. Performance ,
B. Combining Ingredients / Test “Prepari
C .Baking the Bread Written Test ng and
Serving
Meals”
Daza,
Nora
et.al.
(1998)
“Passion
to Bake”
8

Gabriel,
Elvira V.
(2012
XI. Actual Performance in Baking Yeast / / / / / / / Laboratory Rubric-based Planning
Bread Performance ,
Test “Prepari
ng and
Serving
Meals”
Daza,
Nora
38.5 hours
et.al.
(1998)

“Passion
to Bake”
Gabriel,
Elvira V.
(2012)
1.5 hours PRE-FINAL EXAMINATION Written Test
XII. Cakes / / / Demonstration and Use Appropriate Planning
E. Basic Ingredients Return Demo. Utensils for Baking ,
F. Essentials of a Good Cake Making Cake “Prepari
G. Baking the Cake Written Test ng and
H. Classifications of Cakes / Serving
 Sponge Cake Rubric-based Meals”
 Butter Cake Performance Daza,
 Chiffon Cake Test Nora
10 hours
et.al.
(1998)

“Passion
to Bake”
Gabriel,
Elvira V.
(2012)
XIII. Actual Performance in Baking Cakes Laboratory
35 hours / / / / / / /
9

FINAL EXAMINATION Performance Test

References

REFERENCES :
Book
1. Gabriel, Elvira V. (2012)”Pasion to Bake: Baking Guide for Beginners”.BooksAtbp. Publishing Corp.
2. Farrow, Joanna (2009)”Chef School”. Octupos Publishing Group Ltd.
3. Labenskey, Steven et.al.(2008) “The Prentice Hall Essentials Dictionary” Pearson Education South Asia Ltd
4. Daza, Nora et.al. “Planning, Preparing and Serving Meals” BooksAtbp. Publishing Corp.
5. Straten, Michael van(2007)” The Omega 3 Cookbook”Kyle Books Ltd.

Online Materials
1. Ashley Adam.” Baking”Retrieved June 16, 2014 from: http://dairyfreecooking.about.com/od/dairyfreeglossary/g/baking.ht c.2014 About.com.
2. Lacey, Heather (2008)”Information on Baking Tools” Retrieve June 16,2014 from: : http://www.ehow.com/list_6754491_information-baking-tools.html
3. Parpa ,Monica (2006)” How to Correctly Measure Baking Ingredients” Retrieved June 28,2014 from: http://www.foodservicewarehouse.com/education/how-to-correctly-
measure-baking-ingredients/c27624.aspx
4. Parpa ,Monica (2006) “Top Five Basic Baking Ingredients” Retrieved June 28,2014 from: http://www.foodservicewarehouse.com/education/top-five-basic-baking-
ingredients/c27625.aspx
Expectations from students:
1. The students’ responsibility is to come to each class prepared to be able to participate in class discussion. He/ she is also expected to take all the examinations on the
scheduled date.
Academic Dishonesty
2. All students are expected to be academically honest. Cheating, plagiarism on submitted requirements, lying and other forms of unethical behavior will not be tolerated.
Waiver of absence/s noted by the Program Head must be presented upon reporting back to class. Special examination will be allowed only a week after the scheduled date.
Special case like prolonged illness will be given special schedule of examination provided that he/she presents medical certificate.

Policy on Absences
1. Only 2 consecutive days or 3 staggered days of absences is allowed.
2. It is the responsibility of the students to monitor his/her tardy incidents and absences that might accumulate leading to a grade of 5.
3. It is also his/her responsibility to see his/ her professor and Program Head should his/her case be of special nature.

SLIP OF UNDERSTANDING (SOU)

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I have read the course syllabus and I understand that I have to comply with the requirements of the course and the expectations
from me as a student of __________________________________________during the _____ semester of AY _____________. I am
fully aware of the consequences of non-compliance with the above mentioned requirements and expectations.

____________________________________
Printed Name and Signature of Student

____________________
Date

Prepared: Reviewed: Noted:

_____________________________ ________________________________ _________________________