Our Lady of the Pillar College- San Manuel Inc.

District 3, San Manuel, Isabela

COURSE SYLLABUS IN CULINARY NUTRITION

First Semester, School Year 2020-2021

I. OLPC-SMI Philosophy, Vision, Mission and Core Values

Pillarican Philosophy of Education

Pillarican education is a life-long journey towards total transformation so that everyone becomes a pillar of peace, justice, love of humanity with preferential option for the poor and deep concern for
the environment.

Vision

OLPC-SMI, a Catholic college, as evangelizing arm of the local church, envisions a totally transform community.

Mission

Thus, OLPC-SMI as a sharer in the life and mission of the local church commits to:

A. Provide equal opportunity and access to equality education integrating Gospel and Filipino cultural values, responsive and relevant to the needs of the times.

B. Create in the school community an atmosphere and opportunities for individual transformation that lead to Christian community living.

C. Reach out to people enriching their faith-life experience needed in building a just and humane society.

OLPC-SMI Core Values

People-Oriented with preferential option for the poor

Insistent passion for excellence

Loyal to the school and team work oriented

Lifelong learners

Accountable and Christ-centered and

 Responsible Filipino citizen with social and environmental consciousness

II. Vision, Mission, Objectives of the College of Hospitality Management

Vision:

The College of Hospitality Management envisions to become locally and globally recognized leading college in hospitality education producing transformed Christians and competent hospitality
professionals.

Mission:

A. Provide opportunity for experiential learning within the hospitality environment putting into practice the theories and principles in hospitality management;

B. Create and maintain a positive public presence by actively responding to the needs of industry, government, and society in order to prepare the playing field for employment
and to become productive members of society; and

C. Reach out to people and help alleviate lives through transfer of technology and capability building using practical application of hotel and restaurant operations.

Objectives:

The College of Hospitality Management aims to:

1. Produce competent, proficiency and effective hoteliers and restaurateurs who can integrate Gospel and Filipino Cultural Values in the pursuit of local and national goals;

2. Develop hospitality business leaders imbued with social conscience and who can actively involve themselves in socio-economic development;

3. Hoteliers and restaurateurs who can respond effectively to the changing demands of the hospitality sector and the community as a whole; and Equip prospective hoteliers and
restaurateurs to the world of hospitality industry.

III. Course Identification

1. Course Name: HMPE3: Culinary Nutrition

2. Course Credit: 3 units, 54 hours

3. Course Description: The student will learn fundamental culinary nutrition principles and theories for various groups are investigated. Healthy foods, pleasing to the eyes and the palate, will be
prepared to cater to the growing number of healthy-minded customers. Recipe and menu development including ingredient selection and cooking techniques will be discussed. Special diet such as
low-fat, low sodium, diabetic, gluten-free and caloric intake will also be discussed.

4. Contact Hours/Week: 3 hours

5. Pre-requisite: THC 2: Risk Management as Applied to Safety, Security and Sanitation, HPC1: Kitchen Essentials and Basic Food Preparation

6. Course Outcomes:

 Differentiate between different menus needed for various retail and contract facilities.
 Examine the needs of an operation's menu using demographics, menu mix and theme, nutritional value and integrate the capabilities of staff and the limitations of the facility.
 Appraise the balanced nutritional menu created for an operation and evaluate the importance of basic nutrition for restaurants and the food service industry.

PROGRAM OUTCOMES THAT ARE ADDRESSED BY THE COURSE ON CULINARY NUTRITION

Timetable (54
Program Outcomes Performance Indicators Course Outcomes Course Topics Teaching/Learning Activities
hours)
Articulate and discuss the 1. Familiarize and apply key Interpret and apply food Chapter 1: Food Nutrition and Discussion about the key concepts of 6 hours/2 weeks
latest developments in the terms and concepts of and nutrition concepts to Health food and nutrition
specific field of practice. food and nutrition evaluate and improve the - Key Nutrition Concept
nutritional health of and Terms
2. Differentiate the different communities Film Viewing: Introduction to Culinary
types of nutrition - Normal Nutrition, Nutrition
Malnutrition, Under
3. Identify the different nutrition, and Over
characteristics of good Nutrition Individual Activity: Plan ways on how
and poor nutritional status to achieve a good nutritional Status
- Characteristics of a Good
4. Identify the different and Poor Nutritional
functions of food Status

5. Apply the different - Functions of Food

recommended dietary
allowances for Nutrients - Digestion, absorption and
Utilization of Nutrients

- Recommended Dietary
Allowances for Nutrients
1. Calculate and interpret Interpret and apply Chapter 2: Nutrients and Energy PowerPoint presentation and discussion 12 hours/4 weeks
nutrient composition of nutrition concepts to about Nutrients and Energy
 foods evaluate and improve the - Carbohydrates
nutritional health of
2. Apply scientific research, individuals with medical - Fats and Other Lipids Film-viewing: Nutrition Disorders
including microbiology, conditions
food science and food - Protein and Amino Acids
safety to functions of Individual Activity: List the foods you
ingredients in food and - Energy Metabolism include in your daily meals. Check and
process controls see if you use the amounts of food
- Fat Soluble Vitamins indicated in the daily food guide.
3. Identify and Familiarize
about the different - Water Soluble Vitamins
disorders of nutrition.
- Major Trace and
Minerals

- Water, Fluids,
Electrolytes, and Acid
Based- Minerals

- Disorders of Nutrition
PRELIMINARY EXAMINATION
Produce food products and 1. Demonstrate basic food Identify and apply food Chapter 3: Meal Planning and Discussion on Meal Planning and 9 hours/3 weeks
services complying with preparation, quantity food principles to food and Management Management
enterprise standards. production, and food nutrition systems.
presentation skills - Food Guides for selecting Individual Activity: Design your desired
an Adequate Diet menu for family and different age
2. Modify recipes and recipe groups based on the given guidelines.
proportions for individual, - Meal Planning for the
group dietary and volume Family
production
- Meal Planning for
3. Summarize health various age groups
promotion and disease
prevention theories and - Meal patterns
guidelines and explain the Chapter 4: Foods PowerPoint Presentation and Discussion 9 hours/3 weeks
role of food in promotion on food preparation processes
of a healthy lifestyle - Food Selection, Purchase
and Storage
4. Analyze foodservice Tandem Activity and Demonstration:
 operations using the - Food Preparation Design and Prepare Food for the chosen
foodservice systems age groups.
approach - Effect of Preparation on
Food Components
5. Design and prepare meals
for various age groups - Factors affecting Food
Acceptance
6. Design and prepare menu
for individuals with - Food Sanitation and
different meal patterns Hygiene
MIDTERM EXAMINATION
Plan and implement a risk 1. Apply biological, Interpret and apply Chapter 5: Diet Therapy PowerPoint Presentation and Discussion 12 hours/ 4 weeks
management program to biochemical and nutrition concepts to - Adaptation of Normal on Diet Therapy, adaptation and normal
provide a safe and secure physiologic scientific evaluate and improve the Diet diet.
workplace. principles to nutrition nutritional health of
practice individuals with medical - Principle of Diet Therapy Individual Activity: Design Meal Plan
conditions and Therapeutic for the different medical conditions
Articulate and discuss the 2. Interpret of medical Nutrition
latest developments in the terminology and
specific field of practice. laboratory parameters - Nutrition in Infections,
relating to nutrition Fever, and Lung Disease

3. Interpret scientific - Nutrition in Diseases of

research, apply it to the Gastrointestinal Tract
nutrition practices, and
document interventions - Nutrition in the Diseases
of Liver, Gallbladder,
4. Calculate and/or define of and Pancreas
diets for health conditions
addressed by health - Nutrition in Diabetes
promotion/disease Mellitus
prevention activities or
uncomplicated instances - Nutrition in
of chronic disease of the Cardiovascular Disease
general population
- Diet and Nutrition in
5. Collect pertinent
Kidney Diseases
information for
comprehensive nutrition
- Nutrition in Cancer
assessments
 6. Determine medical - Nutrition in Immune
nutrition therapy for a System Dysfunction,
variety of advanced AIDS, and Allergies
medical conditions.
- Nutrition support in
Metabolic Disorders

- Nutrition in Stress, Burns

and Surgery

- Nutrition: Addictive
Behaviors in Anorexia
Nervosa, Bulimia, and
Alcoholism

- Nutrient Drug Interaction

Articulate and discuss the 1. Identify the risk of Integrate knowledge and Chapter 6: Weight Management Discussion and PowerPoint Presentation 6 hours/ 2 weeks
latest developments in the overweight and obesity skills in food and
specific field of practice. nutrition with - Weight Management Film Viewing: Eating Disorders
2. Compute ideal weight and professional issues
desirable body weight affecting the nutrition - Eating Disorders Tandem Activity: Design a Weight Loss
and/or dietetics fields. Meal and Program
- Spa Cuisine
3. Describe body
composition, total body - Exercise and Sports
fat, and body fat Nutrition
distribution in relationship
to ideal body weight

4. Explain metabolism and

basal metabolic rate in
context body weight

5. Evaluate medical
treatments for obesity

6. Identify techniques of
eating right when eating
out
 7. Recognize behavior
modification techniques
for weight management
FINAL EXAMINATION

Suggested Readings:

- Mudambi, S.R, Rajagopal M.V (2007), Fundamentals of Foods, Nutrition, and Diet Therapy
- Marcus, Jacqueline B. (2013), Culinary Nutrition: The Science and Practice of Healthy Cooking
- Brown, Judith E. (2018), Nutrition Now 6th Edition

Course Requirements:

The following requirements are given to the students for them to understand the principles about culinary nutrition. Moreover, it will help to attain the given subject objectives.

1. Attendance, Quizzes, Assignments, Exercises/Seatwork, Recitation

2. Case Study Reaction/Research Papers
3. Major Examinations
4. Participation in Group discussion/presentation

Grading System:

The minimum requirement for a passing grade is 75% as reflected in the Grading System of the institution which is composed of the following:
Quizzes 30%
Performance Tasks 40%
Major Examination 30%
Total 100%
The cumulative system is applied which is one-third of the previous and two-thirds of the present.
Aside from academic deficiency, other grounds for failing a course are:
Cheating during major examinations
Incurred more than 20% of the total number of contact hours in a semester
Failure to take a major examination with no valid reason

Classroom Policies:
 1. The class starts and ends with a prayer to be led by assigned student. It is expected that the assigned students prepares short personal prayer for the class.
2. Students must attend class regularly at the prescribed time. Policy on attendance should be followed.
3. Active participation in the discussion and other works assigned to class.
4. Students should attend to class ready for exams, reports, assignments, and projects.
5. Students can use their cellphone and gadgets for academic purposes only.
6. Take examination on scheduled dates. Special examinations are only given to students who can present excused letters signed by their parents and with valid reason.
7. Use prescribed school uniform.

Academic Honesty:
Honesty is expected from the students. Unethical behaviors (immorality, lying, undesirable actuations) are discouraged. Any student caught cheating during examinations or engaged in plagiarism
in submitting requirements shall be given a grade of F which means failing in the requirement or course. asking help from others during examination; cheating during examination, assignment report
or research; owning works that show scholastic dishonesty.

Policies on Absences:
Students are only allowed 10 absences for classes of three hours (MWF), while 7 absences for TTh classes. Students are asked to present an excuse letter before he/she could be accepted in class.
Special exams are only allowed to students with valid reasons like prolonged sickness. It is the responsibility of the student to monitor his/her tardiness and absences which can be a reason for a
grade of “FA”. It is also the responsibility of the student to consult his/her teacher, academic coordinator or the Dean for extraordinary cases.

Prepared: Noted by:

SHEENA HARRIEN D. MANSIBANG MARISSA F. PRUDENCIO, Ph., D.

CHM, Program Coordinator College Dean