Holy Angel University
College of Hospitality and Tourism Management Angeles City
1st Semester, S.Y. 2017- 2018
(HCOMMCOOK) Course Outline and Learning Plan
Faculty: Bernadette Tayag Aguas
Course Title: COMMERCIAL COOKING
Course Code: HCOMMCOOK
Number of Units: 3 UNITS Contact Hours per Week: 3 HOURS Pre-requisite subject/s: HFOODSAFE Course Content:
Timetable
Course Content/Subject Matter Resource Materials
1 ORIENTATION
Course overview, grading system & requirements INTRODUCTION
I. Introduction to Food Science II. Food composition
www.food.com
2 I. Heating and equipment II. Basic Cooking Methods
III. The recipe, its structure and use IV. The menu
The Professional Cooking 8th edition
3 Vegetables and herbs The Professional Cooking 8th
edition 4
Salad and Salad Presentation
The Professional Cooking 8th edition
5
Stocks, soups and sauces
90% of the students will pass the 25 items quiz.
6-7 Poultry The Professional Cooking 8th
edition
8 Game Birds The Professional Cooking 8th
edition MIDTERM EXAM
10 Fish and shellfishes The Professional Cooking 8th
edition
11 Meats The Professional Cooking 8th
edition
Holy Angel University
College of Hospitality and Tourism Management Angeles City
1st Semester, S.Y. 2017- 2018
(HCOMMCOOK)
12 Games The Professional Cooking 8th
edition 13
Potatoes, grains and other starches
The Professional Cooking 8th edition
14
Pasta
The Professional Cooking 8th edition
15
Sausages & Cured Foods
The Professional Cooking 8th edition
16
Pates & Terrines & Cold Foods
The Professional Cooking 8th edition
17
Food presentation and garnish
The Professional Cooking 8th edition
FINAL EXAM
