asian cuisine obedized syllabus

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Mindanao State University Iligan Institute of Technology College of Business Administration and Accountancy

DEPARTMENT OF HOTEL AND RESTAURANT MANAGEMENT Bachelor of Science in Hotel and Restaurant Management

Course Syllabus, 1st Semester, A.Y. 2015-2016

A. Course Information Course Code/Title: HRM 116 ASIAN CUISINE Course Description: This course emphasizes both the influences and ingredients that create the unique character of selected Asian Cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of selected Asian countries of Philippines, Vietnam, Thailand, Malaysia, Indonesia, Singapore, Japan, Korea, and China. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. Prerequisite: HRM 54 and HRM 56 Course Component/Hours per Week: 1 hour lecture and 6 hours laboratory/week, 18 weeks Class days and class time: MTh, TF 4:30 - 8:00 Room: HRM Laboratory Consultation hours: TF 8:00 10:00 AM Course Learning Outcomes (CLOs):

Hallmarks of a MSU-IITian BS Hotel and Restaurant Management graduate Course Learning Outcomes

Articulate the latest developments in the hospitality field

Harmoniously and effectively work with others especially with multi-disciplinary and multi-cultural individuals, groups, and organizations

Effectively communicate ideas in both English and Filipino applying the principles of the different forms of communication

Demonstrate leadership qualities as well as professional, social, and ethical responsibility, especially in practicing intellectual property rights/good governance and corporate citizenship

Perform quality work

Formulate sound business strategies and decisions based on information

Demonstrate creative and critical thinking as well as analytical and problem-solving skills

Upon the successful completion of this course, students are able to provide thru lecture, demonstrations and hands-on application the principles and techniques of Asian Cookery; identify the particular cuisine; enhance the skills in Asian Cookery; recognize the importance of organizational skills knife and clever dexterity and cooking skills that are particular to Chinese, Japanese, Korean, Singaporean, Malaysian, Indonesian, Vietnamese and Filipino Industry.

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Final Course Output: As evidence that the aforementioned learning outcomes have been accomplished, the student is required to do and submit the following during the indicated dates of the term.

LEARNING OUTCOME REQUIRED OUTPUT DUE DATE

Upon the successful completion of this course, students are able to provide thru lecture, demonstrations and hands-on application the principles and techniques of Asian Cookery; identify the particular cuisine; enhance the skills in Asian Cookery; recognize the importance of organizational skills knife and clever dexterity and cooking skills that are particular to Chinese, Japanese, Korean, Singaporean, Malaysian, Indonesian, Vietnamese, Filipino and Halal Maranao Food Industry.

Final Output: Students are expected to create, prepare, demonstrate, and cook different Asian Cuisine with the application of different Asian cooking principles and techniques. Component Outputs: For purposes of facilitating the progress of the business proposal creation, the following component outputs are specified for submission as they are due: Component Output No. 1 Preparation of Different Filipino, Chinese, Japanese, Vietnamese, Korean, Singaporean, Malaysian, and Halal Maranao Food Component Output No. 2 Standardized Recipe Writing of Different Asian Dishes Component Output No. 3 Asian Cuisine Finals Event

Weeks 4-18 Weeks 4-17 Weeks 4-17 Week 18

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Rubric for Assessment: The outputs of the students will be assessed using specific rubrics. Assessment rubrics to be used are attached.

Rubric A: Asian Cuisine Finals Event Rubric B: For Reporting Rubric C: For Standardized Recipe Rubric D: Cooking Laboratory Evaluation

Other Requirements and Assessments: Aside from the final output, the student will be assessed at other times during the term by the following:

Component outputs as listed above. Each shall be assessed using the final output rubric for purposes of learning and improvement

Class participation, major exams, outputs, assignments, quizzes, and exercises Grading System: The student will be graded according to the following:

Attendance and Class Participation 10% Major Exams and Events 30% Laboratory 30% Reporting and Projects 30% Total 100%

The final grade will be determined based on this scale:

98% - 100% : 1.00 75% 79% : 2.25 95% 97% : 1.25 70% 74% : 2.50 90% 94% : 1.50 65% 69% : 2.75 85% 89% : 1.75 60% 64% : 3.00 80% 84% : 2.00 Below 60% : 5.00

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Learning Plan:

LEARNING OUTCOME

TOPIC WEEK NO. LEARNING ACTIVITIES

Describe the relevance of the course to the VMGO of the college and to institute in general.

Institute and CBAA VMGO Week 1

Lecture - discussions Reflective Journal on the VMGO

Understand the different principles and techniques in Asian Cuisine.

Introduction to Asian Cuisines Week 2

Lecture-discussions Conceptualization, Reflective Group Discussion Written quiz and oral recitations

Acquire knowledge and skills in the preparation of Filipino dishes and serve Filipino Food.

Presentation, garnish, and service of Filipino Cuisine Weeks 3-4

Lecture discussions Reporting Group Activity: Cooking demo and preparation

Acquire knowledge and skills in the preparation of Chinese dishes and serve Chinese Food.

Presentation, garnish, and service of Chinese Cuisine Weeks 5-6


Acquire knowledge and skills in the preparation of Japanese dishes and serve Japanese Food.

Presentation, garnish, and service of Japanese Cuisine Weeks 7-8


Acquire knowledge and skills in the preparation of Vietnamese dishes and serve Vietnamese Food.

Presentation, garnish, and service of Vietnamese Cuisine Weeks 9-10


Acquire knowledge and skills in the preparation of Korean dishes and serve Korean Food.

Presentation, garnish, and service of Korean Cuisine Week 11-12


Acquire knowledge and skills in the preparation of Singaporean dishes and serve Singaporean Food.

Presentation, garnish, and service of Singaporean Cuisine Weeks 13-14


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LEARNING OUTCOME

TOPIC WEEK NO. LEARNING ACTIVITIES

Acquire knowledge and skills in the preparation of Malaysian dishes and serve Malaysian Food.

Presentation, garnish, and service of Malaysian Cuisine Week 15-16


Acquire knowledge and skills in the preparation of Maranao dishes and serve Halal Food.

Presentation, garnish, and service of Halal Maranao Cuisine Week 17


Upon completion of the course, the students are expected to showcase in a Asian Cuisine Event that will highlight the different Asian Cuisines they have learned.

Weeks 18

Group discussions Planning for Asian Cuisine Event Group Activity: Cooking demo and preparation

References: Culinary Institute of America. Culinary Essentials. Prentice Hall. New Jersey, USA. 2012. Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen (2nd ed). John Wiley and Sons. New York, USA. 2013. Culinary Institute of America. The Modern Caf. John Wiley and Sons. New York, USA. 2007. Escoffier, Auguste. Translated by H.L. Cracknell, et.al. Escoffier: The Complete Guide to the Art of Modern Cookery. John Wiley and Sons. New York, USA. 1997 Food Magazine. Eat and Run Cookbook: Quick, Easy, Delicious. ABS-CBN Publishing, Inc. Quezon City, Philippines. 2004. Food Magazine. The Best of Food Magazine. ABS-CBN Publishing, Inc. Quezon City, Philippines. 2001. Good Housekeeping. Fast and Easy Recipes. Summit Books. Mandaluyong City, Philippines. 2009. Labensky, Sarah, et.al. On Cooking: A Textbook on Culinary Fundamentals. (2nd ed). Prentice Hall. New Jersey, USA. 1999. Leonard, Edward. Club Cuisine: Cooking with a Master Chef. John Wiley and Sons. New York, USA. 2007. Maya Kitchen. Food Service and Catering Management. National Bookstore. Manila, Philippines. 2004. McSwane, Davis. Essentials of Food Safety and Sanitation (4th ed.). Prentice Hall. New Jersey, USA. 2005. Montanzine, Prosper. Larousse Gastronomique (revised ed). Clarkson Potter. New York, USA. 2001. Schmidt, Arno. The Chefs Book of Formulas, Yields and Sizes (3rd ed.). Wiley. New York., USA. 2003. Uniliver Food Solutions. Around the World in 80 Plates: Authentic Culinary Passions from the East and West. Hinge Inquirer Publications. Manila, Philippines. 2009. Young, Noel. Tasty Dishes in Minutes. Worldlink Books. Manila, Philippines. 2007. Young, Noel. Your Favorite International Cuisines. Worldlink Books. Manila, Philippines. 2007.

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CLASS POLICIES: The following are the policies for this course: Students must present their proof of enrolment (COR) to the subject teacher/ professor on the first day of class for admission. Student should be punctual in their class attendants. Student must wear the prescribed HRM chefs uniform during laboratory, and maintain healthy and clean body. Student may not be allowed to enter the class after being late for 15 minutes without a valid reason. Students are allowed to use their laptops and other devices for reporting and presentation purposes only. All mobile phones and other electronic devices must be turned off or put to silent mode during class. Gadgets will be confiscated if students failed to do so. All students are expected to take Major Exam ( Prelims, Midterms, and Final Exam ) All students in this subject are expected to submit assignments, projects and other requirements related to their subjects. Submissions of any requirements must be done on or before the deadline. Other policies will be based on CBAA Student Handbook.

Prepared by: Noted by : Approved by :

BEATRIZ FINA A. CAEDO PROF. CHERYL C. ENCABO PROF. JULITA W. BOKINGO Instructor II Chairman, DHRM Dean, CBAA _______________________ ____________________ ______________________ Date Date Date

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Rubric A

For Asian Cuisine Event

Criteria Beginning - 0 Developing - 30 Focused - 40 Exemplary - 50

Work independently and cooperatively with others. Contributed,

completed tasks and have results for effort.

Did not use class time appropriately. Improper use of class time. Displayed no concept of teamwork. Did not contribute to team. Very little to no results to show for effort. No impact on organization.

Majority of class time not used appropriately and used improperly. Need to use class time more efficiently. Need to improve teamwork skills. Contributed very little to team. Needs to get more engaged in activity. Made a very minor impact on organization.

The majority of class time was used appropriately and properly. Acceptable performance as a team member. Made some contributions to the team. Somewhat engaged and somewhat productive member of group. Had an impact on organization.

Class time was used properly. Student made efficient use of class time. Effectively worked as part of a team. Made major contributions to team. Engaged and a productive member of group. Significant impact on organization.

Communicate Effectively

Did not demonstrate effective communication skills.

Somewhat listened to individual suggestions. Oral or written communication skills could have been better.

Somewhat listened to individual suggestions. Listening skills need to be improved.

Listened effectively to individual suggestions. Demonstrated a competency in effective communication.

Identify, analyze and solve problems Initiative &

Motivation

Not able to identify, analyze or solve problems. Did not initiate new ideas. Waited for instruction. Was idle until directed by another student. Lacked motivation.

Able to identify problems. Not able to work through the process of solving them. Needs to take more initiative. Interested in performing the minimum amount of work. Displayed little leadership qualities.

Able to identify, analyze and solve problems some part of the time. Showed fluctuating and inconsistent levels of initiative and motivation. Displayed some leadership qualities.

Able to identify, analyze and solve problems on a consistent basis. Demonstrated initiative. Level of consistently high motivation from class to class. Displayed major leadership qualities.

Demonstrates respect for others

Disruptive to other students. Poor behavior.

Behavior needs to be improved. Opportunities to act more respectfully in class.

Behavior was acceptable. Acted in an acceptable way in terms of being respectful in class.

Behavior was superior, professional and a model for class. Model of how to act respectfully.

Achieved Goals 0% of goal(s) 33% of goal(s) 66% of goal(s) 100% of goal(s)

Note: Group grade becomes the grade of all members for this final grade component.

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Rubric B

For Reporting

Criteria

Beginning (70% and below)

(The presentation is at a beginning stage.)

Novice (71%-80%)

(The presentation may show flashes of quality, but could be improved in

several important ways.)

Proficient (81%-90%)

(The presentation is acceptable, but could be improved in a few important

ways.)

Exemplary (91% - 100%)

(The presentation is exemplary)

Topic (20%)

Does not summarize topic. Important information is missing, or there are few supporting details.

Information is complete with basic supporting details, increasing audience knowledge at least to some degree.

Information is complete and well supported by detail, significantly increasing the audience's knowledge of the topic. Excellent summary topic.

Organization (20%)

Unorganized. No transitions. Inconsistent organization. Few or poor transitions.

Clearly organized. Some transitions. Clearly and logically organized with appropriate transitions.

Delivery (20%)

No eye contact. Delivery deficiencies make it difficult to follow.

Ineffective eye contact. Some delivery deficiencies.

Proper eye contact and delivery techniques but lacks smoothness.

Effective eye contact. Excellent delivery.

Power Point Presentation (20%)

No slides, unrelated slides, or slides detract from report.

Slides do not meet criteria but are related to the report.

Slides meet criteria but not as effective.

Excellent slides which capture audiences attention and enhances the report.

Overall Presentation (20%)

Speaker does not convey information well.

Speaker shows no enthusiasm and/or no interaction with audience.

Speaker gets audience attention and conveys information but not much.

Enthusiastic speaker captures audience attention and excellently conveys information.

Note: Group grade becomes the grade of all members for this component.

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Rubric C

For Standardized Recipe

Criteria Novice (70% and below)

Apprentice (71%-80%)



Content

1 out of the 4 criteria needed for the recipe are present or none of the criteria needed for the recipe are present.

2 out of the 4 criteria needed for the recipe are present.

3 out of the 4 criteria needed for the recipe are present

Recipe contains the title of the recipe, a list of ingredients, a paragraph of written directions, and a picture that correlates with the recipe.

Transitions (Organization)

The transitions between steps are unclear or nonexistent.

Some transitions work well; but connections between other steps need clarification.

Transitions clearly show how to move from one step of the recipe to the next, but there is little variety.

A variety of thoughtful transitions are used. They clearly show how to move from one step of the recipe to the next.

Grammar and Spelling

Writer makes more than 4 errors in grammar or spelling that would cause the reader to follow the recipe incorrectly.

Writer makes 3-4 errors in grammar or spelling that would cause the reader to follow the recipe incorrectly.

Writer makes 1-2 errors in grammar or spelling that would cause the reader to follow the recipe incorrectly.

Writer makes no errors in grammar or spelling that would cause the reader to follow the recipe incorrectly.

Neatness The recipe is hard to read and understand with no labels present.

The recipe is generally readable, but the reader may have a hard time deciding where one part of the recipe ends and another begins.

Paper is neatly written or typed with 1 or 2 areas of the recipe labeled incorrectly or not labeled at all.

Paper is neatly written or typed with all areas of the recipe clearly labeled.

Note: Group grade becomes the grade of all members for this component.

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Rubric D

For Cooking Laboratory Evaluation

Criteria

Poor (70% and below)

(Lack of effort, improper behavior or use of equipment, wandered out

of assigned group, or didn't do assigned kitchen duties)

Novice (71%-80%)

(Participated with only minimal effort, tendency to wander, minimal

cleanup effort, skill level needs improvement)


(Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties,

shows professionalism, good attitude, shows creativity, practices good

techniques)


(Shows leadership skills within group and class, shows professionalism,

mastered techniques, shows creativity, completes assigned jobs

and kitchen duties.)

Team Grading (75%)

Preparation Measuring, chopping, and otherwise preparing the ingredients, job assignments, rubric (10%)

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step

Student completed most of preparation steps but missed one or more of the procedures. Did not participate in all the preparation steps or wandered out of group during the process.

Student completed all the steps but did not use time management

Student practiced excellent time management in preparation procedures and completed all steps successfully.

Cooking Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product. (10%)

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.

Student showed proper cooking methods and techniques, but did not practice good time management.

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.

Time management & Pre-preparation Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab. (10%)

Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.

Student completed most of tasks, but missed one or more of steps

Student completed all the steps but did not use time management

Student practiced excellent time management in completing each personal and pre-preparation task.

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Criteria

Poor (70% and below)

(Lack of effort, improper behavior or use of equipment, wandered out

of assigned group, or didn't do assigned kitchen duties)

Novice (71%-80%)

(Participated with only minimal effort, tendency to wander, minimal

cleanup effort, skill level needs improvement)


(Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties,

shows professionalism, good attitude, shows creativity, practices good

techniques)


(Shows leadership skills within group and class, shows professionalism,

mastered techniques, shows creativity, completes assigned jobs

and kitchen duties.)

Safety & Sanitation Practiced proper safety and sanitation techniques (10%)

Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, sanitizing, cleaning up as needed, dishwashing, and final clean-up.

Student only demonstrated some safety and sanitation practices.

Student demonstrated proper safety and sanitation practices most of the time.

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.

Group Cooperation (10%)

Poor cooperation/discord Fair cooperation Good cooperation Excellent cooperation

Final Product (10%) Burnt/ undercooked, inedible, poor product.

Poor final product, several mistakes apparent.

Good final product but slightly off Excellent final product. Turned out just as expected.

Clean up and Team Duty (10%)

5 or lower in clean up evaluation. Oven or burner left on. Team duty was not done.

Fair clean up but missed 3-4 items. Oven hood fan and or light left on. Team duty was done poorly or incompletely.

Good clean up but missed 1-2 items. Team duty was done.

Excellent clean up. Team duty was done correctly and completely.

Individual Grading (25%)

Duties Completion of all kitchen duties (15%)

Student did not complete assigned kitchen duties.

Student only partially completed kitchen duties.

Student completed most kitchen duties.

Student completed kitchen duties and helped other students as needed.

Citizenship (10%) Student exhibited multiple or very unsafe practices such as improper use of equipment, towels, or wondering.

Student exhibited several unsafe practices such as improper use of equipment, towels, or wondering.

Student showed safe practices and behavior.

Student exhibited excellent safety and behavior and set a great example for the group.

asian cuisine obedized syllabus

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