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    International Cuisine Revised Syllabus

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    anon_400440224
    This 3 sentence summary provides the essential information about the course syllabus: The course syllabus outlines a Bachelor of Science in Hotel and Restaurant Management course on International/Western Cuisine, which will introduce students to the basics of American, Mexican, French, Italian, and Russian cuisines through lectures, demonstrations, projects and hands-on cooking labs over 15 weeks. Students will be evaluated based on attendance, assignments, participation, projects, exams and cooking demonstrations. The goal is to equip students with the knowledge and skills of international cuisines.

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    International Cuisine Revised Syllabus

    Uploaded by

    anon_400440224
    3K views5 pages
    This 3 sentence summary provides the essential information about the course syllabus: The course syllabus outlines a Bachelor of Science in Hotel and Restaurant Management course on International/Western Cuisine, which will introduce students to the basics of American, Mexican, French, Italian, and Russian cuisines through lectures, demonstrations, projects and hands-on cooking labs over 15 weeks. Students will be evaluated based on attendance, assignments, participation, projects, exams and cooking demonstrations. The goal is to equip students with the knowledge and skills of international cuisines.

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    This 3 sentence summary provides the essential information about the course syllabus: The course syllabus outlines a Bachelor of Science in Hotel and Restaurant Management course on International/Western Cuisine, which will introduce students to the basics of American, Mexican, French, Italian, and Russian cuisines through lectures, demonstrations, projects and hands-on cooking labs over 15 weeks. Students will be evaluated based on attendance, assignments, participation, projects, exams and cooking demonstrations. The goal is to equip students with the knowledge and skills of international cuisines.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    3K views5 pages

    International Cuisine Revised Syllabus

    Uploaded by

    anon_400440224
    This 3 sentence summary provides the essential information about the course syllabus: The course syllabus outlines a Bachelor of Science in Hotel and Restaurant Management course on International/Western Cuisine, which will introduce students to the basics of American, Mexican, French, Italian, and Russian cuisines through lectures, demonstrations, projects and hands-on cooking labs over 15 weeks. Students will be evaluated based on attendance, assignments, participation, projects, exams and cooking demonstrations. The goal is to equip students with the knowledge and skills of international cuisines.

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    Osmea Colleges Masbate City

    Course Syllabus
    Bachelor of Science in Hotel and Restaurant Management Course No: Course Title: Semester: Class Meeting: Credits: PE 2 Rhythmic Activities Second Semester 2 hours per week 2 units lec-lab Pre-req: PE 1

    Name of Instructor Educational Qualification

    : Jedidiah L. De Leon : BSED Major in Music, Arts, Physical Education and Health : Western music, Sports Officiating : 1 year : Osmea Colleges, EDUC Dept. Osmea St. Masbate City : 4-5 pm weekdays : 09094494562 Vision Statement

    Specialization Years of Experience In Teaching Office Location Consultation time Contact No

    Osmea Colleges envisions graduates equipped with knowledge, skills and values who will be productive and self-sufficient individuals. Mission Statement With the aid of divine providence, Osmea Colleges dictates itself to develop a responsible citizenry who will be committed to serve God, country and home and to adhere to, and sustain the principles of productivity and self-sufficiency to translate development goals toward the attainment of a better quality of life.

    I.

    Course Description

    . This course will introduce the students to the basics of International/Western Cuisine. Preparation of the different International/western dishes is the highlight of the course. Timing and organizational skills are emphasized. The course will focus on the cuisine of the five different countries; America, Mexico, France, Italy and Russia. II. Course Objective The course aims to fulfill the following objectives: 1. Apply the basic cooking methods used in International/western cooking.

    2. Demonstrate the cuisines of the different countries stated in the course description. 3. Evaluate the differences and similarities of the cuisine of the countries stated in the course description. 4. Appreciate the beauty of great cookery

    III. Methods of Instruction Lecture/Discussion Demonstration Method Return-Demonstration Discovery Method/Actual hands-On

    IV. Course Outline Time Frame Prelim Week 1 Nov 12-16 Topics/Readings Review about Osmea Colleges Mission, Vision Goals and Objectives Activity(ies) Memorize and understand the mission, vision, goals and objectives of Osmea Colleges Research works related to the topics indicated in the syllabus

    Overview of American History 1.Spanish Influence 2.English Influence 3.French Influence 4.North and South America 5.Significance of the Statue of Liberty to the Americans Week 2 Nov 19-23 1. 2. 3. 4. 5. American Cuisine

    Types of Oil Types of Soy sauce, vinegar, sauces Different ingredients Famous American dishes Meal structure Mexican Cuisine

    Week 3 Nov 26-30

    Projects; identifying the different ingredients in American cooking

    1.Nature of Mexican cuisine 2.Ingredients of Mexican cooking 3.Meal Structure of Mexican cuisine Week 4&5 Dec 3-11 a. b. c. d. Almuerzo Merienda Comida Cena 4. Different Mexican recipes

    Reports and additional information cards about Mexican cuisine

    Dec. 13-14

    PRELIMINARY EXAMINATION

    Midterm Week 6 Nov 19-24 Week 7 Jan. 7-11

    French Cuisine Projects regarding the indicated topics within the term

    1. Nature of French cuisine 2. Regions of France and their distinctive cuisine 3. Ingredients used in French cooking 4. Meal Structure 5. History of Potato 6. Origin of French Fries 7. French Brigade 8. Dining room Brigade 9. Kitchen Staff Brigade 10. Famous French Dishes

    Week 8 Jan 14-16

    Cooking , American, Mexican and French Dishes

    MIDTERM EXAMINATION
    Jan. 17-18 Italian Cuisine

    Semi-Finals Week 9 Jan 21-25 Week 10 Jan 28-31 Week 11 Jan 4-8 Week 12 Jan 11-13 a. b. c. d.

    1. Nature o f Italian Cuisine 2. Ingredients used in Italian Cooking 3. Methods used in Italian kitchen 4. Italian Meal Structure

    Demonstration of the different Italian recipes

    5. Different Kinds of Pasta Spaghetti Fettuccini Spaghetinni Etc. 6. Pasta and its Shapes 7. Different Italian Dishes

    Cooking different Italian dishes

    February 1415 Finals Week 14 Feb 18-22 Week 15 25-28 Week 16 March 4-8 Week 17 March 11-13

    SEMI-FINALS EXAMINATION

    Russian Cuisine

    1. Nature of Russian cuisine 2. Ingredients used in Russian cooking

    Simulation of the different recipes demonstrated

    3. Russian Meal Structure

    4. Different Russian Recipes

    Cooking Laboratory

    March 14-15

    FINAL EXAMINATION

    Final Function

    V. Course Requirement The students enrolled in this course are required to: 1. 2. 3. 4. 5. 6. 7. Speak English inside the classroom. Participate in class discussion Submit project, assignment, and research works. Take oral and written exams. Take the major examinations Demonstrate the required skills in the subject Attendance

    VI. Grading System Attendance 15% Assignment/Quizzes 15% Class Participation/lab 30% Project 10% Major Examination 30% _______________ 100%

    Equivalents

    Computations of Final Grades Prelim Midterm Semi-Finals Finals 25% 25% 25% 25%

    1.0 1.25 1.5 1.75 2.0 2.25 2.5 2.75 3.0 4.0 5.0

    99-100 96-98 93-95 90-92 87-89 84-86 81-83 78-80 75-77 72-74 Failed

    VII. Course Reading/Materials: A. Required Text: Professional Cooking, the Sixth Edition by Wayne Gisslein, 2008, Cordon Bleau B. Other materials/Resources: http//www.wikipedia.com http//www.answers.com

    VIII. Rules of Conduct/ School Policies Stated in the students Handbook

    Prepared by:

    Checked by:

    SILVESTRE C. MILLORIA Instructor Date: January 11, 2012

    MANUEL ANG Program Head Date:

    Approved by:

    WILFREDO M. PELIO President

    Date:

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