2018 HCOMMCOOKL

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Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

HCOMMCOOKL | 1

Course Outline and Learning Plan

Faculty: Angelica Joy E. Sapno

Course Title: Commercial Cooking (Laboratory Component)

Course Code: HCOMMCOOKL

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 Course overview, grading system & requirements Introduction to Food Safety & Sanitation

Basic Foods for Filipinos by Claudio de Leon, Chapter 1

2 Kitchen Tools & Equipment Basic Cooking Principles

Professional Cooking 8^th edition

Chapter 3 & 4 3 Mis en Place

1.a)Planning& organizing mis en place 1.b) Basic Knife Skills

Laboratory Rules & Guidelines

Professional Cooking 8^th edition

Chapter 7

4 Stocks, soups and sauces Professional Cooking 8^th

edition

Chapter 8 & 9

5 Meats and game Professional Cooking 8^th

edition

Chapter 14 & 15

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6 Poultry Professional Cooking 8^th

edition

Chapter 14 & 17

7 Game Birds Professional Cooking 8^th

edition

Chapter 17 & 18

8 Fish and shellfishes Professional Cooking 8^th

edition

Chapter 19 & 20 MIDTERM EXAM

10 Vegetables and herbs Professional Cooking 8^th

edition

Chapter 10 & 11

11 Salads and Salad Dressings Professional Cooking 8^th

edition Chapter 21

12 Potatoes, grains and other starches Professional Cooking 8^th edition

Chapter 12 & 13

13 Pasta Professional Cooking 8^th

edition Chapter 13

14 Sausages & Cured Foods Professional Cooking 8^th

edition Chapter 27

15 Pates & Terrines & Cold Foods Professional Cooking 8^th edition

Chapter 28

16 Sandwiches and Hors D Oeuvres Professional Cooking 8^th edition

Chapter 22 & 23

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HCOMMCOOKL | 3

17 Food presentation and garnish Professional Cooking 8^th edition

Chapter 29 18 Demonstrate basic cookery skills as they produce different

products using different cooking methods

FINAL EXAM