COLLEGE OF INDUSTRIAL

Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

OUTCOMES-BASED TEACHING AND LEARNING COURSE PLAN

(Bachelor of Science in Industrial Technology)

Institutional Vision, Mission, and Core Values

University Vision
A lead university in producing quality individuals with competent capacities to generate knowledge and technology and enhance professional practices for sustainable national
and global competitiveness through continuous innovation

University Mission
DHVSU commits itself to provide an environment conducive to continuous creation of knowledge and technology towards the transformation of students into globally
competitive professionals through the synergy of appropriate teaching, research, service and productivity functions.

Core Values
● Professionalism
● Excellence
● Good Governance
● Gender Sensitivity and Responsiveness
● Disaster Resiliency

Course Information

Course Code FSM 218 Course Title Food Processing NC II

This unit covers the competencies that a person must achieve to process foods by salting, curing and smoking; process food by
Course Description
fermentation and pickling; process food by sugar concentration and package finished/ processed food products.
Course Credits / Units 8 units No. of Hours/week On line Class, as seen in the teacher’s schedule

Page 1 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

Pre-requisite/s Cookery NC II Co-requisite/s None

Course Classification Food Preservation and Processing NC II Curriculum Basis
No. of Times Revised 0 Date of Revision 2021
Course Structure

This course will adapt the Blended Learning Approach, which means that Face-to-Face and Distance Education/ Learning modalities will compose the course structure. Students will
participate through varied online strategies and media.

Program Outcomes

(Food and Service Management)

PO-001 Disciplinal Knowledge: Apply scientific and evidence-based practices critical to the educational and learning processes.
PO-002 Movement and Competency and Proficiency:
1. Demonstrate skillful performance in a variety of physical activities.
2. Adapt performance to variety of physical activity settings: (e.g. formal classes, recreational, and competitive)
PO-003 Curriculum and Program Planning, Implementation, Monitoring, and Evaluation:
1. Critically examine the curriculum (e.g. content, pedagogy, and assessments) and program, and enhance (e.g. innovate) them necessarily
2. Plan and implement safe and effective physical activity programs to address the needs of individual and groups in school and/or non-school
settings
3. Monitor and evaluate physical activity programs in school and/or non-school settings
4. Use appropriate assessments in, as and for student or client learning
5. Use information, media and technology in pedagogy and for lifelong learning
PO-004 Professional Accountability and Responsibility
1. Demonstrate firm work/professional ethics
2. Cultivate solidarity by working and dealing with/relating to others harmoniously
3. Promote the advancement of the profession by making sense of and getting involved in current discourse that impact on the profession
4. Pursue lifelong learning for personal and professional development
PO-005 Communication

Page 2 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

1. Communicate effectively with Automotive Technology practitioners, other professionals, and stakeholders
2. Use oral, written, and technology formats deftly.

Differentiated Learning Modalities/Strategies

This revitalized learning structure provides a constructive alignment of the most essential learning outcomes (MELOs) on the basis of differentiated categories of students that
will be reflected in the specific contents of the Course Design Matrix, with the aim of promoting inclusivity in the teaching-learning process.

Categories of Students
Student Category 2
Learning Structure Student Category 1 Student Category 3
(Limited Capacity and/or
(No Capacity and Connectivity) (With Capacity and Full Connectivity)
Weak/Intermittent Connectivity)
Identified Most Essential Learning Program Specialization Outcome 1 – Disciplinal Knowledge
Outcome/s (MELOs) Apply scientific and evidence-based practices to the educational and learning processes
Teaching and Learning Delivery Mode If F2F is not feasible, use: ● Asynchronous Learning ● Synchronous Learning (e.g.
● Place-based learning ● Distance/Blended Learning Webinar applications, Zoom,
● Project-based learning (PBL) ● Digital and Non-Digital Platforms Google Meet, Webix, etc.)
● Modular approach (printed task ● Print Media ● Remote Learning thru Digital
sheets, learning notes, etc.) Platforms (i.e. Learning
Management System such as
Blackboard, Canvas, Brightspace,

Page 3 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

Moodle, Google Classroom,

Schoology, Edmodo, etc.)
Any of the following: Any of the following: Any of the following:
● Self-Assessment Checklist ● Project-based Assignment ● Online Examination
● Task sheet ● Portfolio Assessment ● Project-based Assessment
● Job sheet ● Written Correspondence ● Portfolio Assessment
Assessment
● Institutional Assessment Tool ● Institutional Assessment Tool ● Reflection/Reaction Paper
● Portfolio Assessment ● Video Presentation of Individual ● Video Presentation of Individual
● Reflective Journals Works Works
● Use of Rubrics
(Adopted from Vergara, 2020)

Page 4 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

Course Learning Outcomes and Program Outcomes (POs)

Course Learning Outcomes

POs
Upon completion of the course, the students should be able to:
demonstrate content knowledge and application on the teaching and learning framework for integrating technology in the PO-001
CLO-001
teaching of Food and Service Management
apply technology in preparing and validating the instructional materials (e.g., Flyers, info graphics, video clips/ instructional PO-003
CLO-002
videos, computer assisted instruction, etc.); and
CLO-003 simulate teaching strategies using technology PO-003

Course Design Matrix

INTENDED INSTRUCTIONAL DELIVERY DESIGN ASSESSMENT

GENDER
LEARNING COURSE CONTENT/ OF LEARNING VALUES TIME
REFERENCE/S Distance Education/ SENSITIVENESS
OUTCOMES SUBJECT MATTER Face-to-Face OUTCOMES INTEGRATION TABLE
Learning (GAD)
(ILO) (ALO)
Instructor Managed During the discussion and Punctuality Week 1
other aspects of the
● Identify and Promptness
- On Cooking instruction, the following
explain the - Culinary Terms will be observed: Patience
- Practical
different - CookingTerms Food ● use non- sexist words Diligence
definition of - Food Preparation Terms Preservation ● show respect Joy
and regardless of gender
terms - Definition of Terms Student manage: ● reduce barriers in
Cooperation
Processing
Students research the developing a personal Unity
topic cleans maintain and academic success Excellence
kitchen premises and created by sexism
they viewed video ● recognize gender issues
arising from their
saved. different social
position and gender
roles.
Week 2
. Understand the -Principles of Food Preservation POWERPOINT -discussion Direct observation or During the discussion and Academic Integrity
Demonstration with other aspects of the and Honesty
principles of Food - Causes of food Spoilage PRESENTATION -lecture Questioning instruction, the following

Page 5 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

preservation -Food-borne Illnesses On Cooking -laboratories will be observed: Observed safety

Assessment must be procedures and
. Identify the -how to avoid food poisoning assessed on the job or ● use non- sexist words requirements
causes of food *A Guide to Food in a simulated ● show respect
spoilage Selection, environment. regardless of gender Communicated
. self-awareness Preparation and ● reduce barriers in effectively with others
The assessment of developing a personal involved in or
about food Preservation practical skills must and academic success affected by the work
poisoning take place after a created by sexism
period of supervised Completed
practice and repetitive ● recognize gender preparatory activity in
experience. issues arising from a systematic manner
- their different social
position and gender Completed workplace
roles. and equipment
documents

Direct observation or During the discussion and Academic Integrity

Demonstration with other aspects of the and Honesty Week 3
Questioning instruction, the following
will be observed: Observed safety
Assessment must be procedures and
assessed on the job or ● use non- sexist words requirements
in a simulated ● show respect
discussion environment. regardless of gender Communicated
● reduce barriers in effectively with others
. understand the Principles of Food Preservation -lecture The assessment of developing a personal involved in or
basic concept on - Basic Concepts of Food *A Guide to Food -laboratories practical skills must and academic success affected by the work
food preservation Preservation and Selection, take place after a created by sexism
Processing Preparation and period of supervised Completed
practice and repetitive ● recognize gender preparatory activity in
- Preservation experience. issues arising from a systematic manner
their different social
Practical food position and gender Completed workplace
Preservation and roles. and equipment
documents
Processing

Direct During the discussion

and other aspects of the Week 4
observation or
instruction, the following
Demonstration will be observed:

Page 6 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

with Questioning *Punctuality

● use non- sexist *Promptness
Assessment must words
● show respect
*Patience
.Identify the -Abbreviation and Symbols discussion be assessed on the *Diligence
regardless of gender
abbreviation and -Measurements and their ON Cooking -lecture job or in a ● reduce barriers in *Joy
symbols Equivalents -laboratories simulated developing a *Cooperation
● Measurements -Measuring Food Materials *A Guide to environment. personal and *Unity
and their Food Selection, academic success
Equivalents -Yeast, Molds, and Bacteria Preparation and The assessment of created by sexism
*Excellence
● Measuring Preservation practical skills
Food must take place ● recognize gender
Materials after a period of issues arising from
their different social
● supervised
position and gender
practice and roles.
repetitive
experience.

During the discussion

Direct and other aspects of
observation or Week 5
the instruction, the
*Understand the Demonstration *Punctuality
following will be
importance of -Good Kitchen and Laboratory discussion with Questioning *Promptness
observed:
maintaining Practices On Cooking -lecture *Patience
cleanliness in the -Personal Hygiene and Good -laboratories Assessment must *Diligence
● use non- sexist
kitchen. Grooming be assessed on the *Joy
words
*Practice the job or in a *Cooperation
● show respect
proper attire in the simulated *Unity
regardless of
kitchen. environment. *Excellence
gender

The assessment of ● reduce barriers in

practical skills developing a
must take place personal and
after a period of academic success
supervised created by sexism
practice and

Page 7 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

repetitive ● recognize gender

experience. issues arising
from their
different social
position and
gender roles.
*Know the discussion
different cutting, Kitchen Utensils, Tools and Practical Food -lecture
chopping, mixing, Equipment needed in Food Preservation and -laboratories
storage, and Preservation Processing Week 6
cleaning “Cooking Terms”
equipment used in
food preservation

Page 8 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

*Learn how to
preserve fish and -Process Foods by Salting, Practical Food discussion Week 7
meat using the Curing and Smoking Preservation and -lecture
salting and curing Processing -laboratories
method
*identify the
ingredients in meat
curing.

- Direct During the discussion Academic Integrity

*Learn how to Salting and Curing Practical Food discussion observation or and other aspects of and Honesty Week 8
preserve fish and - Preservation and -lecture Demonstration the instruction, the
Observed safety
meat using the Processing -laboratories with Questioning following will be
procedures and
salting and curing observed: requirements
method Assessment must ● use non- sexist
*identify the be assessed on the words Communicated
ingredients in meat job or in a ● show respect effectively with

Page 9 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

curing. simulated regardless of others involved in

environment. gender or affected by the
The assessment of ● reduce barriers in work
practical skills developing a
Completed
must take place personal and preparatory activity
after a period of academic success in a systematic
supervised created by sexism manner
practice and ● recognize gender
repetitive issues arising Completed
experience. from their workplace and
different social equipment
position and documents
gender roles.
-
*Familiarize the Food Additives Week 9
different ways to - Food Packaging Practical Food discussion
preserve food by Preservation and -lecture
identifying food Processing -laboratories
additives and
apply proper food
packaging.
During the discussion
Academic Integrity
Direct observation or and other aspects of the
and Honesty
Demonstration with instruction, the following
Questioning will be observed:
Observed safety
Assessment must be procedures and
● use non- sexist
assessed on the job or requirements
in a simulated words
Communicated
environment. ● show respect
effectively with
regardless of gender
others involved in
The assessment of ● reduce barriers in
or affected by the
practical skills must developing a
take place after a work
*Learn and personal and
period of supervised academic success
understand the discussion practice and repetitive Completed
created by sexism
characteristics of a -lecture experience. preparatory activity
quality ingredient Practical Food -laboratories ● recognize gender in a systematic Week 10

Page 10 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

and practice their Post-Harvest, Post Slaughter, & Preservation and issues arising from manner
proper handling Pre- Processing Processing their different social
and storage. position and gender Completed
roles. workplace and
equipment
documents
During the discussion
Direct and other aspects of the
observation or instruction, the following Academic Integrity
Demonstration will be observed: and Honesty
with Questioning
● use non- sexist Observed safety
Assessment must words procedures and
● show respect requirements
be assessed on the
job or in a regardless of gender
● reduce barriers in Communicated
simulated effectively with
developing a
discussion environment. personal and others involved in
*Identify the Preservation by Heat Application Practical Food -lecture academic success or affected by the
different ways to Preservation and -laboratories The assessment of created by sexism work
preserve food with Processing practical skills
the use of heat must take place ● recognize gender Completed Week 11
after a period of issues arising from preparatory activity
their different social in a systematic
supervised manner
practice and position and gender
roles.
repetitive Completed
experience. workplace and
-Low Temperature Practical Food discussion equipment
*Preserve food by -Food Preservation Preservation and -lecture documents
using low Processing -laboratories
temperature. Week 10
*Learn the
difference among discussion
chilling, -lecture
refrigeration and -laboratories
freezing

Page 11 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

During the discussion

Direct and other aspects of the Academic Integrity
observation or instruction, the following and Honesty
will be observed:
Demonstration
Observed safety
with Questioning ● use non- sexist procedures and
words requirements
Assessment must ● show respect
be assessed on the regardless of gender Communicated
job or in a ● reduce barriers in effectively with
simulated developing a others involved in
environment. personal and or affected by the
academic success work
created by sexism
The assessment of
Completed
practical skills ● recognize gender preparatory activity
must take place issues arising from in a systematic
after a period of their different social manner
supervised position and gender
practice and roles. Completed
*Identify the repetitive workplace and
nature of experience. equipment
dehydration and its -Dehydration Practical Food discussion documents
methods Preservation and -lecture
*Preserve food Processing -laboratories
using the process Academic Integrity
and Honesty
of dehydration. Week 11
Observed safety
procedures and
requirements

Communicated
effectively with

Page 12 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

others involved in
or affected by the
work

Completed
preparatory activity
in a systematic
manner

Completed
workplace and
equipment
documents
Mid-term
-Mid-Term Week
examination

Week 12

Learn how to -Process Food by Practical discussion Academic Integrity Week 13

ferment and to Fermentation and Preservation and -lecture and Honesty
pickled Pickling Processing -laboratories
Observed safety
vegetables. procedures and
requirements

Communicated
effectively with
others involved in
. or affected by the

Page 13 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

work

Completed
preparatory activity
in a systematic
manner

Completed
workplace and
equipment
documents

discussion
Apply food -Fermentation Practical -lecture
fermentation. Preservation and -laboratories Academic Integrity Week 14
Processing and Honesty

Observed safety
procedures and
requirements

Communicated
effectively with
others involved in
or affected by the
work

Completed
preparatory activity
in a systematic
manner

Completed
workplace and
equipment
Prepare -Pickling documents
different Practical discussion

Page 14 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

pickled Preservation and -lecture

vegetables. Processing -laboratories Week 13
Academic Integrity
and Honesty

Observed safety
procedures and
requirements

Communicated
effectively with
others involved in
or affected by the
work

Completed
preparatory activity
in a systematic
manner

Completed
workplace and
equipment
documents
understand the
meaning of
concentration and discussion
sugar preservation -Concentration on Sugar Practical -lecture Week 14
*Learn the Preservation and -laboratories Academic Integrity
essential Processing and Honesty
ingredients in
making sugar Observed safety
procedures and
concentrated
requirements
food
Communicated
effectively with
others involved in
or affected by the

Page 15 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

work

Completed
preparatory activity
in a systematic
manner

Completed
workplace and
equipment
documents

Apply sugar Process Food by Sugar Practical discussion

concentration in Concentration Preservation and -lecture
different Jams and Processing -laboratories Week 15
marmalades.
Academic Integrity
and Honesty

Observed safety
procedures and
requirements

Communicated
effectively with
others involved in
or affected by the
work

Completed
preparatory activity
in a systematic
manner

Completed

Page 16 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

workplace and
equipment
documents

Prepare different -Applications and procedures of discussion

recipes of food different recipes Practical -lecture
preservation. Preservation and -laboratories
Processing Week 16

Academic Integrity
and Honesty
convert recipe Observed safety Week 17
yield amounts procedures and
• calculate recipe -Menus and Recipes requirements
costs On Cooking discussion
• use and write -lecture Communicated
standardized -laboratories effectively with
recipes others involved in
or affected by the
• appreciate the work
need for cost
controls in any Completed
food service preparatory activity
operation in a systematic
mannerCompleted
workplace and
equipment
documents

Week 18
Final examination

List of References:

Page 17 of 19
 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

Printed Materials:

1. Sarah, Labensky; Allan M. Hause; Priscella A. Martel, ON COOKING, 5TH edition, 2015
2. Williams, Prinetelll, Rosenberg, Salad, copy right 1993
3. Amy Brown, Understanding Food: Preparation and Principles, 2011
4. Alvarez, Helen U. Cabuhal, G. M. Food Safety, Sanitation and Hygiene, Copyright 2010
5. Graham, Dudgshun and Michel Peters, Cookery, For the Hospitality Industry. 2008
6. Training Regulations, TESDA
7. CBLM Food Processing NC II
8. Divina G. Sobino; Libia L. Sanchez; Sonia Y. De Leon, Practical Preservation and Processing
9. Nora N. Soriano, Food Selection, Preparation and Preservation

Criteria for Grading

Class Standing Percentage
Attendance 10%
Recitation 15%
Quizzes 15%
Exam 10%
Laboratory 50%
TOTAL 100%

Course Policies
✔ Active Participation is essential to maximum/total learning experience. In a blended learning course, a student is required to participate both on face-to-face and distance
learning modalities. This means that in order to get full credit for participation, a student should have to complete projects, discussion forums, assignments, lesson assignments
and quizzes on a timely basis. Consistent failure to participate in class will result in being dropped from the course.

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 COLLEGE OF INDUSTRIAL
Indexing DHVSU-BC-CIT-OBTLCP-001
Revision No. 00 TECHNOLOGY
Semester 1st Semester DHVSU Main Campus, Villa de Bacolor, Pampanga
Academic 2020-2021
Year E-Mail Address: [email protected]

DON HONORIO VENTURA STATE UNIVERSITY

Cabambangan, Villa de Bacolor 2001, Pampanga, Philippines ISO 9001: 2015
Tel. No. (6345) 458 0021; Fax (6345) 458 0021 Local 211 QMS-Certified
URL: http://dhvsu.edu.ph

✔ In the conduct of any self-paced place-based or online activity (be it a learning task or formative/summative assessment), you are expected to always adhere to the agreed
contents of the Academic Integrity Contract. You shall accomplish the tasks assigned to you with full honesty. You may be allowed (if the instruction permits), to use credible
sources to justify your claims/ideas but must be acknowledged through proper citations. Any form of plagiarism is strictly prohibited.

Prepared and Submitted by:

Faculty : GUANZON, MARILOU C.

Email Address : [email protected]
Contact Number : 0997 457 2965
Consultation Hours : Day and Time (specific if online)__________________________

Reviewed and Noted by:

REGINO S. PUNO MAED

Shop Instruction Chairperson

Approved:
BENIGNO P. LEGAMIA JR., Ph D
Dean College Of Industrial Technology

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