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Economics

ENT-118 A/B: Basic Culinary Training


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This course is a basic food preparation and services dealing purely on developing a professional chef and an overview of the food industry in general, and food service operation. It aims to provide students with hands on experience in food preparation through application to basic principles, procedures and techniques.

COURSE DESCRIPTION:
 
This course is a basic food preparation and services dealing purely on developing a professional chef and an overview of the food industry in general, and food service operation. It aims to provide students with hands on experience in food preparation through application to basic principles, procedures and techniques.
 
 
COMMUNICATION STRATEGIES AND REINFORCEMENTS:
 
STRATEGY
Lecture/ Discussions
Experimental Learning Exercises
Oral and Written Presentations
Resource Speaker/s
REINFORCEMENT
Visual aids/ sample work/ point of views
Cooking executions
Simulation
Interactions
 
 
GRADING SYSTEM:
1.       Class Standing                                                   2/3
a.       Assignments and Seatwork
b.      Class Discussions participations
c.       Examinations
2.       Final Ouput                                                         1/3
3.       SMS
 
Transmutation of Grades:
 
                100                         5.0
                98-99                     4.5
                94-97                     4.0
                90-93                     3.5
                86-89                     3.0
                82-85                     2.5
                78-81                     2.0
                76-77                     1.5
                75                           1.0
 
 
CLASS OUTPUT:
·         End of Semester Simulation
·         Catering Event
 
 
COURSE OUTLINE: 1ST Semester
 
Day 1
Lecture:
Principles of Food Preparation, Food Safety/ Sanitation
Day 2
Lecture:
Service/ Buffet Set-up
Day 3
Demo and Laboratory
Knife Skills
Day 4
Demo and Laboratory
White Stocks/soups
Day 5
Demo and Laboratory
Starches/ Pasta Cookery
Day 6
Demo and Laboratory
White sauce/ Red sauce/ Rice cookery
Day 7
Simulation
 
 
 
 
 
 
COURSE OUTLINE: 2nd Semester
 
 
Day 1
Lecture:
Food Safety/ Sanitation II
Day 2
Lecture:
Service/ Buffet Set-up II
Day 3
Demo and Laboratory
Knife Skills II Brown
 
Demo and Laboratory
Stocks/soups
Day 4
Demo and Laboratory
Brown Stocks/ soups
Day 5
Demo and Laboratory
Brown Starches/ sauces
Day 6
Demo and Laboratory
Roasting