1. Republic of the Philippines
Pambayang Kolehiyo ng Mauban
Mauban, Quezon
Course Syllabus
2nd
Semester A.Y. 2019-2020
BISYON
Isa sa nangungunang tersyaryong institusyong sentro ng mataas na antas ng edukasyon na nagpapahalaga sa kahusayang pang-akademiko, pagkakapantay-
pantay, karunungan, kasanayan, kultura, mabubuting gawi at moralidad na tumutugon sa mga nagbabagong pangangailangan ng rehiyon at may pagkalinga sa
sambayanan tungo sa pakikipagtulungan sa pamahalaan, pamayanan at mga institusyong pang-industriya para sa paglikha ng ugnayan ukol sa mas mataas na hangaring
panlipunan, pangmamamayan at pangmag-aaral.
MISYON
1. Gawing patuluyang gawain at sistematiko ang pagtuturo na maghuhubog sa pagkatao at kamalayan ng bawat kabataan lalo’t higit sa mga kapos sa mga
kakayahang pinasyal at magtitiyak sa pagsasakapangyarihan ng mamamayan.
2. Patatagin ang kakayahan sa pananaliksik na naglalayong magpaunlad at makalikha ng mga bagong kaalaman na magiging kasangkapan ng mga salinlahi sa
pag-aangkop, sa mga pagbabago at pagsulong ng lipunan.
3. Pagtibayin ang kamalayang pampamayanan sa pamamagitan ng instituyonalisasyon ng mga serbisyong programang pangkomunidad tungo sa higit na paglalapat
ng akademya sa pangangailangan ng bayan.
4. Magtataguyod ng matatag na istruktura na magtitiyak na maisasagawa ang gawaing pagtuturo, pananaliksik at serbisyong pangkomunidad at magsisilbing
huwaran ng makamamamayang akademikong institusyon.
5. Makapagpundar ng mga makabuluhang uganayan sa pagitan ng pamahalaan, industriya, negosyo at institusyong pang-edukasyon na may layon na
makapagbunsod ng pag-unlad para sa kapakinabangan ng mga mamamayan.

2. Course Name COOKERY
Course Credits 3 units
Course Description
This course is designed for Bachelor of Technical-Vocational Teacher Education (BTVTEd) is a program that gives students the knowledge and skills
to be able to teach technical-vocational courses like Food and Service Management
Contact Hours/week 3 hours
Prerequisite
Course Outcomes
1. Can perform work activities effectively and efficiently to standards
2. Knowledge and remembering the mise en place.
3. Demonstrate creativity in preparations different dishes.
4. Exhibit innovativeness and in presenting different food dishes.
5. Perform proper storing and packaging of prepared food dishes.
COURSE OUTLINE AND TIMEFRAME
Course Content/Subject Matter
Week 1-2
A. Cookery: An Overview, Concepts, relevance of the course, career opportunities; Personal Entrepreneurial competencies, analysis and
application, environment and market
Week 3-4 B. Clean and Maintain kitchen tools and equipment; Prepare appetizers ;
Week 5 C. Prepare salad and salad dressings;
Week 6 D. Prepare sandwiches;
Week 7 E. Prepare Desserts; Store and package food
Week 8 F. Prepare egg dishes; Prepare cereal and starch dishes;
Week 9 G. Prepare vegetable dishes; Prepare and cook seafood dishes;
Week 10-11 H. Prepare stocks, sauces, and soups
Week 12-13 I. Prepare poultry and game dishes; Prepare cook Meat dishes
Week 14 J. Examination Week
Week 15
K. Laboratory: Prepare and present Project 1 (Preparing a range of Hot Meals: Egg, Vegetable, Meat, Poultry, Game, seafood, Stock sauces and
soups)
Week 16 L. Laboratory: Prepare and present project 2 (Preparing a range Cold Meals: Appetizers or Hors d’oeuvres, salad and salad dressings, sandwich)
Week 17 M. Laboratory: Prepare and present project 3 (Prepare a range Sweets: Hot, cold and frozen desserts)
Week 18 N. Examination Week
Three weeks (for an equivalent of
three hours per examination)
Allotted for Midterm and Final Exam

3. Alignment of Course Outcomes with Summative Assessment Tasks
Course Objectives Summative Assessment Task Details
1. Provide critical thinking skills and competences teaching
approach towards the subject.
2. Develop and enhance the skill abilities of the students to
perform during laboratories.
3. Promote enthusiasms to appreciate and value the
essence of the chosen profession and field of
specialization.
4. Produce well-managed, well-planned, and beneficial
food every activity conducted.
5. Develop students’ creative thinking in presenting and
preparing a food dishes.
6. Always assure cleanliness and sanitation of the kitchen
tools and equipment and kitchen premises.
7. Encourage students to appreciate religiously to improve
their knowledge and skills practices.
Individual Participation
Group Presentations/ Collaborative Activities
Learning Exercises
Laboratory
Pen and Paper Test
Prelim, Midterm and Final Examination
In this required output, the students are expected to
participate in the class discussions and in every activity,
individual or group activities given to them.
These tasks are given to evaluate the student’s knowledge
and understanding of concepts, principles and workshop
related to Cookery.
LEARNING PLAN
Desired Learning Outcomes (DLO) Course Content/Subject Matter Textbooks/References Teaching and Learning
Activities (TLAs)
Assessment of
Tasks (ATs)
Resource
Materials
Time
Table
1. explain concepts in cookery
2. discuss the relevance of the course
3. explore career opportunities in
cookery
4. Develop and strengthen PECs needed
in Cookery.
5. Develop a product/ service in Cookery
6. Select a business idea based on the
criteria and techniques set.
Introduction
1. Concepts in cookery
2. Relevance of the course
3. Career opportunities
4. Assessment of Personal Competencies
and Skills (PECs) vis-àvis a practicing
entrepreneur/employee in a province.
5. Environment and market
6. Develop a brand for the product
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Brainstorming: Group
discussion about the
concepts and opportunities
Pen and Paper
Test
Rating Scale for
Group
Discussion
Laptop/
Powerpoint
presentation/Int
ernet/ Media
Platform
Assessment
Tools
Video
Presentation
2week
s
1. Kitchen tools and equipment to be
cleaned, sanitized, and stored
2. Prepare Appetizers
2.1 Identification of tools and
equipment needed 2.2 Tools,
equipment, and utensils needed in
preparing appetizers 2.3. Cleaning,
1. Clean, sanitize, and store kitchen
tools and equipment
2. Clean and sanitize kitchen premises
3. Perform mise en place
4. Prepare a range variety of appetizer
5. Present a range variety of appetizers
6. Store appetizer
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Individual/Group Activity:
Rating Scale for
Individual
activity
Pen and Paper
Test
Laptop/ LCD
Projector
Assessment
Tools
2
weeks

4. sanitizing, and preparing tools and
utensils to be used 2.4. Classification
of appetizers 2.5. Variety of
ingredients in preparing appetizers
2.6. Nutritional value of appetizer.
2.7 Varieties of hot and cold
appetizers 2. 8. Methods of
preparing appetizers 2.9. OSH
2.10 Principles and techniques in
storing appetizers 2.11. Safety and
hygienic practices
Tesda Training
Regulations
▪ Planning a Menu
and a Menu Card
▪ Making a nutritious
Menu
▪ Search for recipes
Think – Pair and Share
Video
Presentation
1. Classification of salads according to
ingredients
2. Classification of salads according to
place in the meal.
3. Nutritional values of salad and
dressing.
4. Components of salads
5. Important considerations in salad
preparation
6. Methods of preparing salad,
7. Kinds of salad dressing and their
ingredients
8. Factors and techniques in presenting
salads and dressings.
9. Factors to consider in plating and
presenting salads
10. Accompaniments of salads.
11. Safe and hygienic practices in storing
salads and dressings.
12. Temperature required in storing
salads and dressings.
1. Perform mise en place
2. Prepare variety of salad and salad
dressing
3. Present variety of salad and salad
dressings
4. Store salad and salad dressings
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Self-Check Activity
Case Study
Pen and Paper
Test
Laptop/ LCD
Projector
Video
Presentation
1 week
1. Variety of ingredients in preparing
sandwiches
2. Common culinary/industry terms
used with regard to sandwiches
3. Classification of sandwiches
4. Components of the sandwich,
5. Types of bread suited for
sandwiches
1. Perform mise en place
2. Prepare variety of sandwiches
3. Present variety of sandwiches
4. Store sandwiches
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Self- Check
Case Study
Pen and Paper
Test
Laptop/ LCD
Projector
Video
Presentation
1 week

5. 6. Suitable filling and spreads for each
type of sandwich,
7. Methods of preparing sandwiches
8. Safe and hygienic practices in storing
sandwiches
9. Required temperature in storing
sandwiches
1. Importance of desserts
2. Classifications of dessert and their
characteristics
3. Varieties of ingredients in preparing
desserts
4. Methods of preparing desserts,
5. Sauces for desserts,
6. Accompaniments for desserts,
7. Factors and techniques in plating and
presenting deserts,
8. Safety and hygienic practices in
storing desserts,
9. Required temperature in storing
dessert
1. Perform mise en place
2. Prepare desserts
3. Plate/present desserts
4. Storing desserts
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Assessment
Tools
Laptop/ LCD
Projector
Rubric
1 week
1. Functions of food packaging and its
importance
2. Types of packaging materials,
3. Safety procedures in packaging food,
4. Methods of food packaging,
5. Labeling of packaged food
1. Select packaging materials
2. Package food items
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week

6. 1. Tools, utensils, and equipment
needed in egg preparation
2. Cleaning and sanitizing tools and
equipment
3. Nutritional value and components of
eggs.
4. Characteristics of quality fresh eggs.
5. Ingredients for egg dishes
6. Market forms of egg.
7. Uses of eggs in culinary arts 8.
Varieties of egg dishes
8. Suggested projects:
9. Various egg dishes
1. Perform mise en place
2. Prepare egg dishes
3. Present egg dishes
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Tools and equipment needed,
2. Quality of cereals and starch dishes,
3. Nutritional value and components of
cereals and starch,
4. Food sources and kinds of starch and
cereals 5. Ingredients for starch and
cereal dishes,
5. Methods of cooking starch and
cereal dishes,
6. Preparation of sauces and
accompaniments for starch and
cereal dishes,
7. Safety and hygienic practices in the
kitchen,
8. Suggested projects: Cereal and
starch dishes
9. Techniques for storing starch and
cereal dishes
1. Perform mise en place
2. Prepare cereal and starch dishes
3. Present cereal and starch dishes
4. Storing cereals and starch
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Principles of preparing vegetables
2. Characteristics of quality vegetables
3. 3. Thawing frozen vegetables,
4. Market forms of vegetables,
5. Factors in the selection of
vegetables used for culinary arts,
6. Methods of cooking vegetables
dishes
1. Perform mise en place
2. Prepare vegetable dishes
3. Present vegetable dishes
4. Store vegetable dishes
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week

7. 7. Preparation of sauces and
accompaniment for serving
vegetable dishes,
8. Suggested projects: Various
vegetable dishes
9. Safety and hygienic practices in the
laboratory kitchen
10. Techniques ins toring vegetable
dishes
11. FIFO
Think Pair- Share
1. Types and varieties of and market
forms of seafood.
2. Fish cuts
3. Composition and nutritive value of
seafood dishes
4. Processing fish
5. Method of thawing
6. OHS
7. Principles of cooking sea food and
fish
8. Presentation of fish and seafood
dishes
9. Plating,
10. Garnishing
11. Guidelines in serving fish and
seafood dishes,
12. Factors in storing and handling ,
13. seafoodStorage requirements for
fish
1. Perform mise en place,
2. Handle fish and sea food
3. Cook fish and shellfish
4. Cook fish and shellfish
5. Plate/present fish and sea food
6. Store fish and sea food
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Principles of preparing stocks
2. Classifications of stocks
3. Ingredients in preparing stocks
4. Types and uses of convenience
products,
5. Methods of preparing stocks
6. Techniques in presenting and
evaluating soups,
7. Criteria in presenting and
evaluating soup recipes (e.g. right
flavor, color, temperature, service
1. Prepare stocks for menu items
2. Prepare soups for required items
3. Prepare sauces for menu item
4. Prepare requires sauces for menu
items
5. Store and reconstitute, stocks,
sauces and soups.
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week

8. ware, and suitable garnishes and
accompaniments),
8. Suggested projects: Various kinds
of soup,
9. Classification of Sauces,
10. Ingredients in preparing sauces,
11. Methods of preparing sauces,
12. Types of thickening agents and
convenience products used in
preparing sauces
13. Methods of storing and reheating
stocks, sauces, and soups,
14. OHS
1. Preparation of poultry for cooking
2. Market forms of poultry
3. Poultry cut outs
4. Types and causes of food spoilage
and cross- contamination
5. Methods of cooking poultry and
game birds
6. Nutritional value of poultry and
game bird dishes
7. Factors in presenting/plating poultry
and game-bird dishes
8. Types of service ware, Plating,
Garnishing,
9. Sauces and Accompaniment
10. Techniques in storing poultry and
game bird
1. Perform mise en place
2. Cook poultry and game bird
dishes,
3. Plate/present poultry and game
bird dishes,
4. Store poultry and game bird
dishes
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Principles in meat preparation,
2. Market forms of meat,
3. Different kinds of meat,
4. Different types of meat cuts,
5. Tools, utensils, and equipment for
meat preparation,
6. Techniques in meat tenderizing
7. Variety of meat dishes,
8. Methods of cooking meat,
1. Perform mise en place
2. Cook meat cuts
3. Present meat dishes
4. Store meat dishes
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week

9. 9. Methods of presenting meat dishes,
plating, garnishing, portion control
for cooked meat,
10. Techniques in storing meat and FIFO
MIDTERM EXAMINATION WEEK
Prepare and present Project 1 Laboratory (Preparing a range of Hot
Meals: Egg, Vegetable,
Meat, Poultry, Game,
seafood, Stock sauces and
soups)
Rubric 1 week
Prepare and present project 2
Laboratory (Preparing a range Cold
Meals: Appetizers or Hors
d’oeuvres, salad and salad
dressings, sandwich)
Rubric 1 week
Prepare and present project 3
Laboratory (Prepare a range Sweets:
Hot, cold and frozen
desserts)
Rubric 1 w
e
e
k
FINAL Examination Week
Suggested Readings and
References
Reference: Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Cookery NCII. Taguig City,
Philippines: TESDA, 2012.
https://en.wikipedia.org/wiki/Cooking
Course Requirements • Prelim, Midterm and Final Examination
• Quizzes
• Participation in class discussion and in individual and group activity
• Individual or group project
• Individual/Group Reporting
• Regular Attendance (as per school policy)
Grading System PrelIm, Midterm, Finals
40% - Major Exams (Prelim, Midterm, Finals)
15% - Quizzes
20% - Reflection/ Reaction Activities
20% - Participation/ Presentations
5% - Regular Attendance
100% - TOTAL

10. Classroom Policies ➢ Breaks, if given, will be determined by the instructor and leaving the room at any other point of the class is strongly discouraged.
➢ Students are not allowed to use cellular phones and other devices (unless allowed) upon entering the classroom especially during the class
discussion.
➢ If the student has lack of requirements (quizzes, activities, assignments), he/she should approach the instructor immediately for him/her to be given
an extra quiz or activity and it should be done before the given term ends.
➢ Attendance to all classes is mandatory. Please see the students’ manual regarding excused absences. Students will be penalized for unexcused
absences at the discretion of the instructor. Excessive lateness will contribute to an absent mark.
➢ Assignments/ Activities submitted late will be accepted only within the week but the points will be deducted.
➢ Academic dishonesty will not be tolerated. If academic dishonesty is determined on an assignment, it will result in a zero and if someone was caught
for cheating, he/she is automatically failed in the subject.
➢ Observed and maintain cleanliness in the classroom.
Prepared by:
JO-ANN A. ABAD
Instructor
Noted by:
ERICKSON S. VILLAMAYOR
Area Chairman
Approved by:
Dr. JOSEFINA C. LORCA
Dean, PKM