BTVTed-OBTL-for-Quantity-Cookery. BTVTED

Reference to lesson

1. MPC-OBTL-BIT-01 “We create infinite opportunities for lifelong learning” Page 1 of 12


Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Chanyungco St., Sta. Elena, Marikina City
www.mpc.edu.ph
Institute: TECHNICAL EDUCATION Department: Food and Service Management
Document Code: OBTL-BTVTEd-01 Classification/Field: Required/Non-Technical
Revision No.: 22-1 Effective Date: August 2022
VISION
By 2040, MPC is a future-ready higher education institution that has trademarks in excellence in technology towards global citizenship, advancement of shoe and
leathercraft, and community-based industries.
MISSION
The Marikina Polytechnic College is committed to provide cutting edge SMART and Green application systems to produce technology educators, experts, through its
administration, research, relevant curricula, and extension program with national and international linkage.


BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
OUTCOMES BASED TEACHING AND LEARNING

Course Title Quantity Cookery Course Code
Credit Units 3 Course Pre-/Co-requisites
Course Description
(Based on CMO No. 79 Series
of 2017)

This course is designed to enhance the knowledge, desirable attitude and skills in determining yield, recipe standardization, recipe quantification,
recipe costing, computation of markup, selling price and food portion control in accordance with the industry standards.
Program Intended Learning
Outcomes (PILO)
By the time of graduation, the students of BTVTEd shall have the ability to:
a. demonstrate the competencies required of the Philippine TVET Trainers-Assessors Qualification Framework (PTTQF);
b. demonstrate broad and coherent, meaningful knowledge and skills in any of the specific fields in technical and vocational education;
c. apply with minimal supervision specialized knowledge and skills in any of the specific fields in technical and vocational education;
d. demonstrate higher level literacy, communication, numeracy, critical thinking, learning skills needed for higher learning;
e. manifest a deep and principled understanding of the learning process and the role of the teacher in facilitating these processes in their
students;

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f. show a deep and principled understanding of how educational processes relate to larger historical, social, cultural, and political
processes;
g. apply a wide range of teaching process skills (including curriculum development, lesson planning, materials development, educational
assessment, and teaching approaches);
h. reflect on the relationships among the teaching process skills, the learning processing in the students, the nature of the content/subject
matter, and other factors affecting educational processes in order to constantly improve their teaching knowledge, skills and practices;
i. demonstrate a service orientation in one’s profession;
j. participate in various types of employment, development activities, and public discourses, particularly in response to the needs of the
communities one serves; and
k. participate in the generation of new knowledge or in research and development projects in technical education.
Course Intended Learning
Outcomes (CILO)
At the end of this course, the students should be able to:

1. Applied skills and knowledge in yield testing.
2. Perform the systematic procedure in creative competency in Quantity Cookery.
a. Standardized recipe
c. Quantified recipe
c. Recipe-costing
d. Computation of mark up and selling price
e. Portion Control
3. Develop saleable food products for business purposes
4. Apply simple selling activity using Standardized Recipe.
5. Applied the skills in selling food according to Selling Price Determination and Portion Control.

COURSE INTENDED LEARNING OUTCOMES IN RELATION TO PROGRAM INTENDED LEARNING OUTCOMES
COURSE INTENDED LEARNING OUTCOMES (CILO)
PROGRAM INTENDED LEARNING OUTCOMES (PILO)
a b c d e f g h i j k
CILO 1. 1. Applied skills and knowledge in yield testing. D D E E D D
CILO 2. Perform the systematic procedure in creative competency in Quantity Cookery.
a. Standardized recipe
c. Quantified recipe
c. Recipe-costing
d. Computation of mark up and selling price
e. Portion Control
D D E I D D E
CILO 3. Develop saleable food products for business purposes D D D D D D

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CILO 4. Apply simple selling activity using Standardized Recipe. D D D D D
CILO 5. Applied the skills in selling food according to Selling Price Determination and
Portion Control.
D D D D D D D
Legend: I – Introductory E – Enabling D – Demonstrating


PRELIMINARY Essential Learning
Intended Learning Outcomes (ILO)
Suggested
Teaching/Learning
Activities (TLAs)
Assessment Tasks
(ATs)
Week Content Standards Declarative Knowledge Functional Knowledge
1
st

Week
Demonstrate
understanding of
classroom policies and
criteria for grading, and
certified competent in
Food service
management.
Orientation;
discussion of course
goals and expected
outcomes, course
policies, flexible
learning strategies,
grading system, and
netiquette.
Presenting goals and
expected outcomes,
course policies, flexible
learning strategies,
grading system, and
netiquette.



Presenting goals and expected
outcomes, course policies,
flexible learning strategies,
grading system, and netiquette.





● Lecture
● Class Discussion
● Blended instruction
● Module





Learner’s Profile
Checklist using
google form.





2
nd

Week
Demonstrate
understanding in
Introduction to quantity
and Institutional food
production.
1. Introduction to
quantity and
institutional Food
Production
● Define quantity and
institutional food
production.
● Trends in Quantity
Food Production

Identifying the
importance of quantity
and institutional food
production and apply
new trends in Food
production.


Create a Markey Survey using the
format and follow the criteria.
● Discussion
Module
● Information Sheet
No. 1 Introduction to
quantity and
institutional Food
Production
● Task sheet No. 1
Market Survey
Online
● Synchronous lecture
and discussion
● Asynchronous
● Information Self
Check No. 1
● Criteria for
Market Survey.
● Online quiz

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submission of Market
Survey.
3
rd

Week
Demonstrate
knowledge on the
different types of Food
Service System.
2. Types of Food Service
System
● The food service
system and quantity
food production
● Types of Food
Service System

Identifying the types of
food service system and
determining the flow of
food service system.

Make a 3-5 minutes video
presentation while
working/drawing your logo and
food business. To make it specific
you can choose in the types of
food service system.
● Discussion
Module
● Information Sheet
No. 2 Types of Food
Service System
● Task sheet No. 2 The
Food Service logo and
business name.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of Video
Presentation.
● Information Self
Check No. 2
● Criteria for
Video
presentation.
● Online quiz

4
th
Week
Demonstrate
understanding about
Manpower and
Production Planning for
quantity and
Institutional food
production.
3. Manpower and
Production Planning
for quantity and
institutional food
production
● Manpower Planning
● Production Planning
Showing skills in
preparing manpower
/staff schedule, sales
history, sale forecast and
production sheet.
Planning a Daily and weekly schedule
of staff aligned in your chosen food
business in Task sheet no. 2.
Compute for the portion sales
breakdown per day, popularity
index, forecast per menu item, and
production sheet.
● Discussion
Module
● Information Sheet
No. 3 Manpower and
Production Planning
for quantity and
institutional food
production
● Task sheet No. 3
Manpower and
Production Planning.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of
● Information Self
Check No. 3
● Criteria for
Schedule.
● Scoring in
Computation.
● Online quiz

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Schedule and
Computation.
5
th

Week
Demonstrate
understanding on how
to use weights and
measures in quantity
cookery
4. Review of weights
and measures
● Metric and English
Systems
● Working with unit
conversion
Performing conversion
of weight and
measurement of
common ingredients
into metric /English
system and
temperature from
Celsius to Fahrenheit
and vice versa.
Convert the given problem in
accurate measurement of
ingredients.
● Video Presentation
● Discussion
Module
● Information Sheet
No. 4 Review of
weights and
measures
● Task sheet No. 4
Conversion
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of
Conversion.
● Information Self
Check No. 4
● Scoring in
Computation.
● Online quiz

6
th

Week
Demonstrate
competence on how to
make the Market list
and Purchase order.
5. The Market List and
Purchase Order
● Economizing through
the Market List,
Purchase order and
Market Survey
● The buying Guide
Purchasing 5 R’s
Making market list and
Purchase Orders in quantity
and institutional food
production accurately
Choose a dish that can be prepared
in your kitchen.
Apply in the prepared market list
and purchase order then go to
market or groceries and canvass the
price with three suppliers.


● Video Presentation
● Discussion
Module
● Information Sheet
No. 5 The Market List
and Purchase Order
● Task sheet No. 5
Market List and
Purchase Order
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of
Conversion.
● Information Self
Check No. 5
● Criteria for
Market List and
Purchase Order.
● Online quiz

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7
th

Week
Demonstrate the
understanding in Yield
Analysis
6. Yield Analysis
● Understanding Yield
Analysis
● As Purchased and
Edible Portion
Weights
Demonstrating the
systematic procedure in
Yield Analysis.
Identifying the roles of the Yield in
quantity and institutional food
production and Compute for the
standard yield and standard yield
percentage.
● Video Presentation
● Discussion
Module
● Information Sheet
No. 6 Yield Analysis.
● Task sheet No. 6 Yield
Analysis.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of Yield
Analysis.
● Information Self
Check No. 6
● Scoring in Yield
Analysis.
● Online quiz

8
th

Week
Demonstrate
competence on how to
compute Raw Food,
Canned and Bottled
test, and purchase
specification.
7. Raw Food Test,
Canned Test, and
Purchase Specification
● Raw Food Test
● Canned or Bottled
Test
● Developing Purchase
Specifications
Demonstrating the
systematic procedure in
Raw Food Test, Canned
test, and discussing the
purchase specification.
Conduct raw food tests, canned and
bottled tests using the test cards,
write purchased specifications based
on the results of the raw food and
canned/bottled test.
● Video Presentation
● Discussion
Module
● Information Sheet
No. 7 Raw Food Test,
Canned Test, and
Purchase
Specification.
● Task sheet No. 7 Raw
Food and
Canned/Bottled test.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of Raw
Food and
Canned/Bottled test.
● Information Self
Check No. 7
● Scoring in Yield
Analysis.
● Criteria for Raw
Food and
Canned/Bottled
test.
● Online quiz

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9
th

Week
MIDTERM EXAMINATION
10
th

Week
Demonstrate
competence on how to
use the Butcher’s and
Cooking test.
8. Butcher’s and
Cooking Test
● Bucher’s Test
● Cooking Test

Demonstrating the
systematic procedure in
Butcher’s and Cooking
test.
Conduct Butchers test and cooking
test using the test cards and prepare
a butchers test card and cooking yield
chart.

● Video Presentation
● Discussion
Module
● Information Sheet
No. 8 Butcher’s and
Cooking test.
● Task sheet No. 8
Butcher’s and
Cooking test.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of
Butcher’s and
Cooking test.
● Information Self
Check No. 8
● Scoring in
Butcher’s and
Cooking test.
● Criteria for
Butcher’s and
Cooking test.
● Online quiz

11
th

Week
Demonstrate
competence on Recipe
Development and
Standardization.
9. Recipe
Development and
Standardization
● Recipe
Development.
● Recipe
Standardization.
● Recipe
Standardization
Process.

Discussing the Recipe
development and
standardization and
developing a new recipe
idea.
Conduct Recipe development and
standardization by developing a new
recipe idea.

● Video Presentation
● Discussion
Module
● Information Sheet
No. 9 Recipe
Development and
Standardization.
● Task sheet No. 9
Recipe.
Online
● Synchronous lecture
and discussion
● Asynchronous
● Information Self
Check No. 9
● Criteria for
Recipe.
● Online quiz

8. MPC-OBTL-BIT-01 “We create infinite opportunities for lifelong learning” Page 8 of 12

submission of Recipe.
12
th

Week
Demonstrate
understanding about
Recipe Quantification
using Factor Method
and Percentage
Method.
10. Recipe
Quantification
● Factor Method.
● Percentage
Method.
Demonstrating recipe
quantification and
explaining its role in
quantity and institutional
food productions.
Conduct Recipe quantification in
enlarge or reduce recipes using the
factor method and percentage
method.
● Video Presentation
● Discussion
Module
● Information Sheet
No. 10 Recipe
Quantification.
● Task sheet No. 10
Recipe
Quantification.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of Recipe
Quantification.
● Information Self
Check No. 10
● Scoring in
Recipe
Quantification.
● Criteria for
Recipe
Quantification.
● Online quiz

13
th-
14
th


Week
Demonstrate
understanding in Recipe
Costing using it process.
11. Recipe Costing
● Related cost.
● Different Activities.
● Requisites to
recipe costing.
● Recipe costing
process.
Demonstrating recipe
costing using it process
and develop cost
consciousness in their
food production
activities.
Conduct a recipe costing of your
chosen recipe in recipe development
and standardization.
● Video Presentation
● Discussion
Module
● Information Sheet
No. 11 Recipe
Costing.
● Task sheet No. 11
Recipe Costing.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of Recipe
Costing.
● Information Self
Check No. 11
● Scoring in
Recipe Costing.
● Criteria for
Recipe Costing.
● Online quiz

9. MPC-OBTL-BIT-01 “We create infinite opportunities for lifelong learning” Page 9 of 12

15
th

Week
Demonstrate
competence in Selling
price-using food cost
percentage and mark-
up method.
12. Selling Price
Determination
● Concept of price.
● Food cost
percentage
method.
● Mark-up method.
Performing selling price
determination using food
cost percentage method
and mark-up method.
Compute the selling price of your
chosen recipe using food cost
percentage method and mark-up
method.
● Video Presentation
● Discussion
Module
● Information Sheet
No. 12 Selling Price
Determination.
● Task sheet No. 12
Selling Price.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of Selling
Price.
● Information Self
Check No. 12
● Scoring in Selling
Price.
● Criteria for
Selling Price.
● Online quiz

16
th

Week
Demonstrate
competence on how to
do portion control
properly
13. Portion Control
● Benefits of a
portion control
program.
● Achieving an
effective portion
control program.
● The proper portion
size.
Portioning of a dish using
proper portion control
and correct tools.
Make a video presentation showing
the five ways of portioning good.
● Video Presentation
● Discussion
Module
● Information Sheet
No. 13 Portion
Control.
● Task sheet No. 13
Video Presentation.
Online
● Synchronous lecture
and discussion
● Asynchronous
submission of Video
presentation.
● Information Self
Check No. 13
● Criteria for
Video
Presentation.
● Online quiz

17
th

Week
Performance Test: Food Quantification of complete meal for 50 pax, costing and selling

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18
th

Week
FINAL EXAMINATION

Course References
(APA Format)
A. Books
● Singh, GurminderPreet, (2018), Cookery for the hospitality industry, New Delhi : Random Publications
● Bermudez, Neil Cathy et.al, 2017. Environmental Management, Manila Unlimited Book Library Services
● 3G eLearning 2015, Food Production Start Up, Dubai UAE
● 3G eLearning 2014, Catering and Kitchen Management, Dubai UAE
● Linda Blocker & Julia Hill 2016, Culinary Math, John Wiley & Sons, Inc. New Jersey.
● TESDA Training Regulation for Photography NC II.
B. Websites


C. Videos/films
● Yield Analysis https://youtu.be/3LK-KRiESXg
● Raw food and Canned/Bottles test https://youtu.be/kFe0Ka5Av68
● Butcher’s and cooking Test https://youtu.be/lpxue0RvNYM
● Recipe Quantification https://youtu.be/Wkc8p846hcA
● Recipe Costing https://youtu.be/N3d4PHbdw-0
● Recipe Costing https://youtu.be/f__lTXe55I0
● Selling Price Determination https://youtu.be/5adTv0_2g1U
● Portion Control https://youtube.com/watch?v=WBa0zMi0AEU&feature=share
Suggested References
(APA Format)
Additional Supplementary materials
● Module in Quantity Cookery
Course Policies The students are expected to observe the academic policies and code of conduct based on the student handbook.
Course Requirements

Pure Face to Face Blended Instruction Grading System:

11. MPC-OBTL-BIT-01 “We create infinite opportunities for lifelong learning” Page 11 of 12

Quizzes - 20 %
Projects/Activities/Performance - 40 %
Mid Term/Final Examination - 25 %
Recitation - 10 %
Attendance - 5 %
Attitude - 5 %
TOTAL 100%
Quizzes/Information Sheets - 20%
Projects/Activity Sheets - 50%
Midterm/Final Examination - 30%
TOTAL 100%

*Use prescribed Transmutation Table for
Actual Rating for the Term
Midterm Grade is ⅓ (one third) : M.G. x .33 %
Second Grading is ⅔ (two thirds): S.G. x .67 %
Final Grade : 100 %
-Pass cookery NC2
Curriculum Committee Maricel R. Mojica, Olive C.Delfino, Renylin M.Udaundo,Ed.D., Vilma J.Sugay,Ed.D.
Consultation Schedule As specified on the scheduled


Prepared by Checked by Recommended by Approved by

SALLY D. JASON
Instructor

REGINA R. NOLASCO
Instructor

GRACE JOY A. CIPRIANO
Instructor

JOANA MARIE T. LLAGAS
Instructor
OLIVE C. DELFINO
Program Chair, Institute of Technical Education

RENYLIN M. UDAUNDO, Ed.D.
Dean, Technology and Instruction

RENE M. COLOCAR, LPT, Ph.D.
College President

12. MPC-OBTL-BIT-01 “We create infinite opportunities for lifelong learning” Page 12 of 12

ATTACHMENT: Notes for Recommendation, Feedback and Other Comments for Continuous Improvement of this Course Syllabus:

Date Name
Topic/s need
improvement
Suggested Improvement and
Comments
Suggested Reference Action Taken
Effective Date for
Revision