COURSE OUTLINE - BTLED HE 315 Principles of Food Prep
COURSE OUTLINE - BTLED HE 315 Principles of Food Prep
COURSE OUTLINE - BTLED HE 315 Principles of Food Prep
OUTLINE
in
BTLED – HE 315
PRINCIPLES OF FOOD PREPARATION
Second Semester, AY 2022 - 2023
Vision of the University : CTU as premier, inclusive, globally-recognized research and innovation, smart,
community-responsive, and sustainable technological university.
Mission of the University : The University shall primarily provide leading-edge degree programs, innovative
professional, entrepreneurial, and technical instruction as well as research and
extension programs that address both the needs of the region and the nation in
the context of the global knowledge economy, Fourth Industrial Revolution, and
sustainability.
Goals of the University : By the end of 2024, CTU will be globally recognized for its quality. Specifically, it
will:
Obtain a Philippine university system status with a CHED SUC Level V recognition or
equivalent;
Be ranked among the Top 10 Universities in the Philippines;
Be included in the list of internationally in the Philippines;
Be included in the list of internationally recognized ranking of universities (including
Quacquarelli Symonds, Times Higher Education, Shanghai University Ranking, World
University Impact Rankings);
Pursue efforts to pave way for the development of new programs (including natural
sciences and Doctor of Medicine) and Transnational Higher Education;
Achieve world-class performance and excellence in total quality management; and
Lead innovations in the Fourth Industrial Revolution
Core Values : CTU PIE (Commitment, Transparency, Unity, Patriotism, Integrity, Excellence)
Course Description: This course is intended for Home Economic Education students designed to develop
a deep understanding of the significant concepts, theoretical knowledge and
2
demonstrate practical skills in basic culinary tasks , basic food preparation and food
presentation to equip future teachers especially food majors.
Course Learning Outcome: At the end of the course, the students can:
Course Content:
CONTENT MAJOR
EXAMINATION
Chapter 1:
Chapter 3:
1. Mise en place
2. Purchasing
3. Storing and
4. Inventory of Goods and Supplies
Chapter 4:
MIDTERM
Stock, Soup and Sauces Functions of sauces
Five leading sauces:
béchamel,
velouté,
brown sauce or espagnole,
tomato,
& hollandaise
3
Chapter 5:
Chapter 7:
SEMI-FINAL
Understanding Legumes, Pasta, Grains, and other Starches
Chapter 8:
1. Understanding Vegetables
Chapter 9:
Understanding Meat
Chapter 10:
Understanding Poultry and Game Birds FINAL
Chapter 11:
Understanding Fish and Shellfish
Hot and Cold Desserts
Pre-Culminating Activity
Evaluation Procedures: (Approved Grading System applicable to the course/program based on the Students Manual
2015 Edition). The highest grade of 95 or 1.0 is equivalent of the highest possible score 9the
perfect score), and the lowest passing grade of 75 or 3.0 is equivalent to 40% of the perfect
score. The scores less than 40% of the highest possible score belong to the conditional failures
with grades of 3.1 to 4.0, and the failures with grades of 4.1 to 5.0. A score of zero is equivalent
to 5.0.
The following are the criteria on how the students are being rated:
Laboratory: Lecture:
Prepared by:
CATHERINE C. TERANA
Instructor 1
CTU DANAO
catherine.terana@ctu.edu.ph
09153535686