Republic of the Philippines

Commission on Higher Education

COLLEGE OF HOSPITALITY MANAGEMENT

Course Syllabus in Catering Management

Philosophy
Concepcion Holy Cross College believes in the holistic development of individuals by providing quality education through active participation in the teaching- learning process.

College Vision
Concepcion Holy Cross College is a God-centered learning community focused on holistic education that forms and educates individuals to become conscious, competent,
compassionate and committed persons towards the development of a just and humane society.

College Mission
To become a leading institution for academic and values formation by offering relevant, learner-centered and values- oriented programs that produces competent persons of
character in the service of society.

Institutional Goals
 To develop a Christ-centered community;
 To produce intellectually-competent and wholly-developed graduates;
 To emphasize self-realization without compromising human dignity and moral values.

Institutional Objectives

a. To implement a dynamic, Christ-centered curriculum which will meet the ever-changing circumstances and needs of the society.
b. To instill in the learner sound Christian principles, attitudes and values in dealing with interpersonal relationships.
c. To guide the students in achieving basic knowledge and skills that will make them creative, productive and relevant members of the community.
d. To make the students appreciate and value their Filipino cultural heritage.
DEPARTMENT: COLLEGE OF HOSPITALITY MANAGEMENT
COURSE CODE: ELECTIVE 2
COURSE TITLE: CATERING MANAGEMENT
COURSE CREDIT: 3 UNITS
PRE-REQUISITE(S): FOOD SERVICE OPERATION
NAME OF PROFESSOR: MARILYN V. SUAREZ, MBA
SCHEDULE & ROOM 9:00 AM-10:30 AM WF
ASSIGNMENT:

COURSE DESCRIPTION:
This course provides the students with opportunity to practice skills used during restaurant, bar and functions operations and to evaluate various rituals, procedures and
techniques commonly found in an operational environment.

COURSE OBJECTIVES:
By the end of the course, the student should be able to:
1. Take and process orders
2. Advise customers on basic cuisine, types of menus and service periods
3. Serve and clear food and drinks
4. Take orders and serve wines including white, red, sparkling, champagne, fortified
and dessert wine
5. Perform procedures in an event

PRELIM
COURSE OUTLINE:
TOPICS COMPETENCIES / OUTCOME DETAILED ACTIVITIES
(WEEKS & NUMBER OF HOURS)
The students shall be able to:
 Course Orientation
1. 1. Memorize, write and relate the  Digital Lecture/Online
 Grading System PVMGO to their course  Virtual Discussion
2. Discuss the contribution of the course
 Rules and Regulations and School in the training of future restaurateurs
Policies and/or hoteliers.
Week 1 3. Evaluate how far was the PVMGO
(3 hours)  Mission, Vision, Goals, Philosophy achieved based from their
and Objectives of Concepcion Holy experiences.
Cross College,Inc. 4. Discuss basic netiquette
  Netiquette

Week 2- 5 CHAPTER I-Introduction to Catering At the end of the session, the students are
(12 hours) A. Segment of Catering expected: • Digital Lecture
B. Types of Catering
C. Types of Catering Establishment 1. Discuss about the catering industry. • Virtual Discussion
2. Identify catering segments.
• Digital Assessment
D. Catering Organization 3. Define on-premise and off-premise
E. Relationship of Catering between catering. • Online Activities
other industries 4. Identify the duties and
responsibilities of the catering
organization.
5. Understand the relationship
between catering industry and other
industries.

COURSE OUTLINE:
TOPICS COMPETENCIES ACTIVITIES
(WEEKS & NUMBER OF HOURS)
At the end of the lesson, the students are • Digital Lecture
CHAPTER II-Catering Planning expected to: • Virtual Discussion
Week 6-7 • Digital Assessment
(6 hours) A. Function of Catering 1. Explain the symbiotic relationship of • Online Activities
B. Elements of Catering Plan the function of catering
C. Catering Objectives 2. Explain how to formulate a catering Prelim Examination
D. Types of Menu plan
E. Menu Structure 3. Differentiate the different catering
F. Importance of Menu Planning objectives
G. Food Hygiene and Sanitation 4. Understand the types of menu
5. Enumerate Menu Structure
6. Discuss the importance of menu
planning
7. Define food hygiene and sanitation and
 explain its importance in a dining room
capacity

MIDTERM
Week 7-8 CHAPTER III Catering Operation At the end of the session, the • Digital Lecture
(6 hours) A. Catering Activities students are expected: • Virtual Discussion
B. Recipe 1. Apply skills in recipe adjustment using • Digital Assessment
C. Recipe Quantification conversion factor • Online Activities
D. Food Costing and Pricing 2. Demonstrate skills in preparing adjusted
recipe displaying accuracy, palatability,
and maintaining quality of recipe.
3. Enumerate and realize the importance of
food costing
4. Compute food cost percentage, selling
price and total cost.
CHAPTER IV Catering At the end of the session, the students • Digital Lecture
Week 9-11 Implementation are expected: • Virtual Discussion
(12 hours) A.Types of Table Service 1. Distinguish the different types and styles • Digital Assessment
B.Excellence in Customer Service of table service • Online Activities
C. Basic Phraseology for Dining Personnel 2. Discuss the elements in providing the
D. Seven Basic Napkin Folding proper mood for the meal Midterm Examination
E. Basic Table Skirting 3. Enumerate the correct sequence of food
F. Buffet Table Setting service
4. Demonstrate proper table service
5. Express the basic phraseology for dining
personnel
FINALS


Week 11-18 CHAPTER V: ORGANIZING THE At the end of the session, the students
(6 hours) EVENT are expected;  Digital Lecture/Online
A. Organizing an Event 1.Come up with a plan for the culminating
B. Sales and Marketing activity  Virtual Discussion
C. Procedures on Special Function 2. Perform tasks assigned to them
 Virtual Group Discussion
 3. Promote the activity to a wider range of
clients  Online Quiz
4. Generate income form the activity
5. Perform the standard operating  Online Activity
procedures of CHCC Catering Services
 Recitation/giving of
insights(online)

 Written Output

 Modules

Final Examination

COURSE POLICIES & GUIDELINES:

1. Policies, procedures and standards shall apply as per Student Handbook and CHCC Administration memos. 
2. All classes, lecture and discussions will be conducted via online using the Concepcion Holy Cross College Learning Management System (LMS) - the CHCC Flex-Ed
and other available social media platforms such as google suite, google drive, zoom, and the like.
3. Students shall follow proper netiquette at all times. Cyber bullying, yelling, teasing, use of foul language and the like will not be tolerated. Proper decorum such as
courtesy, wearing of decent attire (no sandos and sleeveless) shall be observed especially during online class.
4. All participants/members of the class are aware and they agree that the proceedings of the online class are recorded for archiving and administrative purposes.
5. The instructor will provide soft copy of lessons, reading materials and self-study module downloadable in the CHCC-Flex-Ed
6. From time to time, students will be asked to participate in the online discussions. The students’ final grade will depend heavily on class participation, and on the
quality of submitted assigned tasks/activities, pre-assessment and post assessment.
7. All tests are to be taken on scheduled dates. Special examinations may be given only for highly justifiable reasons.
8. Course requirements should be submitted on time. Late requirements shall be accepted at the discretion of the instructor and if accepted, will be given demerits.
9. Cheating and plagiarism are unacceptable academic behaviors. Any student caught cheating during an examination will get a score of zero for that particular
examination. Any student caught plagiarizing will automatically be given a failing grade in the subject.
10. Students are expected to give their best effort in studying the subject.

COURSE REQUIREMENTS:

A. TERM EXAMS
B. WRITTEN WORKS
C. QUIZZES
 D. CLASS PARTICIPATION

ASSESSMENT/EVALUATION:

PRELIM MIDTERM FINAL

A. ONLINE ACTIVITIES 40% A. TERM EXAM 40% A. TERM EXAM 40%

TOTAL 100% TOTAL 100% TOTAL 100%

GRADING SYSTEM:

PRELIM 20%
MIDTERM 40% WHERE PASSING MARK IS: 75.00%/3.00
FINAL 40%
_____
FINAL GRADE: 100% PASSING RATE: 75 %

REFERENCES:

Mattel, Bruce, Catering: A Guide to Managing a Successful Business Operation, 2nd Edition 2015,The Culinary Institute of America (CIA)
Gatchillar, Ulyssess, Banquet and Catering Procedures, Books Atbp Publishing Corporation 2009
Scanloan, Nancy Loman, catering Management, John Wiley & Sons,Inc, 2012
Salus, Culina, Good Food Good Business, Starting and Running a Successful Catering Business, 2015
Thomas, Chris, Hansen, Bill , Off-Premise Catering Management, 3rd Edition 2012

APPLICATION
CHCC Learning Management System:
CHCC FLAME
http://flexed.chcc.edu.ph/
Prepared by: Checked by: Noted by:

MARILYN V. SUAREZ,MBA CRISTY MEJIA DR. RAQUEL T. STA. INES