HME123 INTERNATIONAL CUISINE MSUMSAT.docx

For BSHM Students

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Republic of the Philippines
Mindanao State University
Maigo School of Arts and Trades
Maigo, Lanao del Norte



Course Syllabus in HME123
INTERNATIONAL CUISINE
A. COURSE INFORMATION
Course Number and Title HME123 - International Cuisine
Course Description This course deals with the basics of International Cuisine with emphasis on cultural influences on food, flavors, cooking methods,
presentation styles and use of ingredients. The course focuses on the cuisine of the six different countries; America, Mexico, France,
Italy, Germany, and Russia.
Course Credit 3 units Course
Component’
Hours/Week
2 units lecture (2 hrs/week), 3.5 units laboratory (4 hrs/week)
90 hours per semester
Program Competencies
Standards
Student Outcomes
(SO)
Level of
Emphasis
Core Values

Excellence,
Integrity and
Accountability
Performance Indicators
SO3 Demonstrative Work effectively with others in a team
SO16 Demonstrative Observe and perform HACCP requirement
SO25 Enabling Produce specialty cuisines in accordance to the country’s cultural influences
SO26 Demonstrative Apply food presentation styles base on the country’s taste and traditions
Course Goal This course aims to equipped students with knowledge and skills that will enable them to:
1. Apply the basic cooking methods used in International/Western cooking

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2. Demonstrate the different International/Western cuisines
3. Evaluate the differences and similarities of the International/Western Cuisines
4. Appreciate the beauty of great cookery
Prerequisite None
Co-requisite None
Reference/s Jeremy Mac Veigh (2009) International Cuisine Cengage Learning Asia Pte. Ltd., 5 Shenton Way #01-01 UIC Bldg. Singapore
Wayne Gisslein (2008) Professional Cooking, the Sixth Edition Cordon Bleau
Gene Gonzales, Jill Sandique (2002): Fundamentals of Professional Cooking and Baking. Anvil Publishing, Inc.
Other Supplemental
Materials
Videos, Asynchronous materials
Recipe Books, Online recipes
Course Requirement In order to pass the course, students must:
• Attend class regularly/ laboratory attendance / participate in classroom discussions
• Take all quizzes and examinations and obtain at least 60% in all given Examinations
Grading System: Job Morale/Attendance - 10%
Quizzes/Assignment/Oral Participation - 10%
Projects/Laboratory - 30%
Prelim Exam - 15%
Midterm Exam - 15%
Final Exam - 20%
100%

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B. LEARNING PLAN
TIME
ALLOTMENT
DESIRED LEARNING
OUTCOMES
LEARNING
CONTENT
TEACHING AND
LEARNING
ACTIVITIES
ASSESSMENT
TASKS AND
TOOLS
Week 1
Orient the students about
the course, its objectives,
grading system,
requirements, class
policies, and expectations.
Overview of the Course PowerPoint
Presentation for Lecture
Oral questioning
Scoring Rubric:
Posture – 20%
Preparedness – 30%
Clear articulation –
50%
100%

Discuss the Mission,
Vision, and Goals of
MSU-MSAT

VGMO of MSU, MSU-
MSAT, the
College/Department
PowerPoint
Presentation for Lecture
Oral questioning
Scoring Rubric:
Posture – 20%
Preparedness – 30%
Clear articulation –
50%
100%
Week 2





PRELIM EXAM
Explain the history of
classical cuisine and its
origins.


Introduction to Classical
and Modern cuisine


Contemporary
International Influences

PowerPoint
Presentation for Lecture
(History of Classical
Cuisine and its Origin)
Class Activity 1:
(Groupwork) Timeline
creation of significant
events in the

Class Recitation
Written/Oral
Quizzes

Scoring Rubric for
Class Activities:
Attitude – 30%

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Week 3

















Discuss the influence of
culture and philosophy on
international cuisine.


































development of
classical cuisine (which
includes ancient
civilizations like
Mesopotamia, Egypt,
Greece, Rome, and
Medieval Period and
Renaissance)
Class Activity 2:
(Groupwork)
Research and present
the culinary practices,
ingredients, and
influential figures of the
cuisines. Incorporation
of visuals like maps,
images of foods, and
artifacts.
Class Activity 3:
(Individual/Groupwork
)
Debates or discussions
on philosophical
concepts related to food,
such as the ethics of
meat consumption, the
meaning of in rituals
and ceremonies, or the
Active involvement
– 50%
Activity
completion – 20%
100%




(Prepare an
example of a
classical cuisine
recipe and modern
cuisine recipe)



Scoring Rubric:
Presentation – 20%
Knowledge – 20%
Time-bounded –
10%
Demonstration –
30%
Cultural relevance-
10%
Safety and
sanitation/clean-up
– 10%

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Week 4

















Define and use common
kitchen terms.

















Kitchen Terminology












cultural significance of
vegetarianism.
PowerPoint
Presentation for Lecture
(Kitchen Terminology)
Class Activity 1:
(Individual)
Image identification
tasks that will test the
knowledge of the
students on kitchen
terminology.

Class Activity 2:
(Individual)

Conduct a kitchen
terminology bingo
wherein the instructor
will create bingo cards
with different kitchen
terms written in each
square. Call out
definitions or
descriptions of the
terms, and students
mark the corresponding
term on their bingo
cards. And those
students who will get
bingo first will be
topnotchers in the
activity.
100%







Scoring Rubric for
Class Activities:
Attitude – 30%
Active involvement
– 50%
Activity
completion – 20%
100%

Scoring Rubric for
Class Activities:
Attitude – 30%
Active involvement
– 50%
Activity
completion – 20%
100%

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Week 5
















Describe and review the
culinary concepts/
fundamental standards of
cooking.

















Culinary Basics Review





Class Activity 3:
(Groupwork)

Assign each group
specific kitchen tools or
equipment and have
them research their
name, purpose, and
proper use. Students can
create presentations or
demonstrations to teach
their classmates about
their assigned tool.

PowerPoint
Presentation for Lecture
(Culinary Basics
Review)
Class Activity 1:
(Individual)

Organize a sensory
activity where students
explore various culinary
ingredients such as
herbs, spices,
vegetables, and grains.
They can observe,
smell, taste, and feel
different ingredients to
understand their unique
characteristics. Discuss
the flavor profiles,
nutritional value, and

Soring Rubric:
Presentation – 30%
Overall output –
50%
Documentation –
20%
100%













Scoring Rubric for
Class Activities:
Attitude – 30%
Active involvement
– 50%
Activity
completion – 20%
100%

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Week 6



































Sandwiches and
Appetizers

Stocks, Sauces and
Soups

Salads and Salad
dressings

Fish and Seafoods


Meat and Poultry

Pastas and Grains


culinary uses of
different ingredients,
emphasizing the
importance of fresh and
seasonal produce.

Class Activity 2:
(Groupwork)

Require students to
create a simple menu for
a specific meal covering
the following category
considering factors such
as balance, variety, and
seasonality. They can
brainstorm dish ideas,
select complementary
flavors, and design
visually appealing
presentations. Present
menus to the class and
discuss the rationale
behind ingredient
choices, cooking
methods, and flavor
combinations.















Open recipe per
group of students
following the types
and kinds of food
categories and
actual
demonstration.

Recipe for actual
demonstration of
sandwiches and
appetizers

Recipe for actual
demonstration of
stocks, sauces &
soups

Recipe for actual
demonstration of
salads & salad
dressings

Recipe for actual
demonstration of
fish & seafoods

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Week 7




Week 8-9












Observe hygiene and
safety practices in the
kitchen.


Identify and list kitchen
tools and equipment used
in a commercial kitchen.
Desserts











Basic Hygiene and
Safety Practices



Knife Skills, Kitchen
Equipment, Tools,
Utensils























PowerPoint
Presentation for Lecture
(Basic Hygiene and
Safety Practices)



PowerPoint
Presentation for
Lecture (Knife Skills,
Kitchen Equipment,
Tools, Utensils)
Recipe for actual
demonstration of
meat & poultry

Recipe for actual
demonstration of
pastas & grains

Recipe for actual
demonstration of
desserts

Scoring Rubric:
Menu name – 10%
Menu sections –
10%
Pictures – 20%
Grammar – 10%
Content – 20%
Creativity/effort –
30%
100%

Assessment on the
basic hygiene and
safety practices of
students during
actual performance

Scoring Rubric for
Class Activities:
Attitude – 30%
Active involvement
– 50%
Activity
completion – 20%

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Class Activity 1:
(Knife skills) An
effective activity to
teach knife skills is a
hands-on chopping and
dicing session. Provide
various fruits and
vegetables, along with
different types of knives
(chef's knife, paring
knife, etc.).










100%

Demonstrate proper
techniques for
holding the knife,
cutting, slicing, and
dicing.

Scoring Rubric:
Sanitation/personal
hygiene (hair tied back,
hands washed, etc.) – 1-
10
Knife carry
technique (tip down,
blade back) – 1-10
Station set-up (cutting
board stabilized, stationed
cleaned up, etc.) – 1-10
Batonnet (¼ X ¼ X 2) 2-3
samples – 1-10
Julienne (1/8 X 1/8 X 2)
3-5 samples – 1-10
Brunoise (1/8 x 1/8 x
1/8) 5-7 samples – 1-10
Dice (small ¼”, medium
½”, or large ¾”) You may
only choose 1 dice cut. 3-5
samples – 1-10
Chiffonade (thin strips)
3-5 leaves – 1-10
Diagonal (1/8-1/4
diagonal 45° slices) 3-5
samples – 1-10
Rondelle (¼ inch thick)
3-5 samples – 1-10

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Week 10

















Make and demonstrate
garnishes for plate
presentation using various
fruits and vegetables.

















Garnish Making




Class Activity 2: (Role
playing) Divide the
learners into groups and
assign each group a
cooking scenario (e.g.,
preparing breakfast,
baking cookies, making
soup). Provide them
with a set of utensils and
ingredients relevant to
their scenario.






Class Activity:
(Creative Garnishing
Workshop) Start by
displaying a variety of
Mince - (very small) ½
tsp sample – 1-10
Chop (uniform size) 1
tbsp sample - 1-10



Each group must
discuss and decide
which utensils are
necessary for their
task and how they
will use them
effectively.
Afterward, they can
demonstrate their
chosen utensils and
explain their
reasoning to the
class, fostering both
practical skills and
critical thinking.

Scoring Rubric for
Class Activities:
Attitude – 30%
Active involvement
– 50%
Activity
completion – 20%
100%


Each group will
brainstorm and
create their own

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fresh herbs, vegetables,
fruits, and edible
flowers. Demonstrate a
few basic garnish
techniques, such as
creating tomato roses,
carrot curls, and citrus
twists. Provide learners
with the necessary tools
like paring knives,
peelers, and garnishing
tools. After the
demonstration, divide
the learners into small
groups and give each
group a different dish
(e.g., a soup, a dessert, a
cocktail) to garnish.
garnishes using the
materials provided.
Scoring Rubric:
Creativity – 1-10
Technique – 1-10
Presentation – 1-10
Appropriateness –
1-10
Overall impact - 1-
10

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Week 11

Describe the
characteristics and nature
of American cuisine.


Identify the United States’
regional cuisine with its
own distinctive cuisine.
Know how to identify the
different ingredients and
spices unique to the
American Cuisine

List America’s popular
dishes.

Develop a familiarity with
American meal structure.

I. American Cuisine

Nature of American
Cuisine

Regions of America and
their Distinctive Cuisine
Ingredients Used in
American Cooking


Popular American
Dishes

American Meal structure
Introduction. Brief
presentation on the key
characteristics of
American cuisine,
emphasizing its
diversity, cultural
influences, and regional
variations. Highlight
major regions such as
the Northeast, South,
Midwest, Southwest,
and West Coast, and
discuss iconic dishes
from each area.
Group reporting.
Divide the learners into
small groups, assigning
each group a different
region of the United
States.
Research &
preparation. Each
group must research the
typical ingredients,
cooking methods, and
cultural influences of
their assigned region.
Groups will then plan
how to make their
selected dishes,
including gathering
ingredients and
Scoring Rubric:
Research Quality –
1-10
Cooking skills – 1-
10
Presentation – 1-10
Creativity – 1-10
Participation &
teamwork – 1-10
Discussion
contribution – 1-10



Long and short quiz

Oral questioning

Scoring Rubric:
Content Accuracy –
1-10
Relevance – 1-10
Clarity and
Organization- 1-10
Depth of
Understanding- 1-
10
Use of Examples-
1-10
Communication
Skills- 1-10
Engagement- 1-10

Output submission

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necessary kitchen
equipment.

Cooking &
presentation. Each
group will cook their
chosen dishes. Ensure
they follow proper
kitchen safety and
hygiene practices. After
cooking, each group
will present their dishes
to the class, explaining
the characteristics of the
region’s cuisine, the
ingredients used, the
preparation methods,
and any historical or
cultural significance.
Tasting & discussion.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Scoring Rubric:
Content Accuracy-
1-10
Relevance- 1-10
Clarity- 1-10
Use of Examples-
1-10
Adherence to
Guidelines- 1-10

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Week 12 LONG QUIZ AND PRELIM EXAM
Week 13 MIDTERM EXAM
Describe the
characteristics and nature
of Mexican cuisine

Identify the regional
cuisines of Mexico.

Identify the different
ingredients and spices
unique to the Mexican
Cuisine

List Mexican popular
dishes

Develop a familiarity with
Mexican meal structure


ll. The Cuisine of Mexico

Characteristics of
Mexican Cuisine

Regions of Mexico and
their Distinctive Cuisine

Ingredients Used in
Mexican Cooking

Popular Mexican Dishes

Mexican Meal Structure


Introduction. Brief
presentation on
Mexican cuisine,
highlighting key
characteristics such as
the use of fresh
ingredients, common
spices, traditional
cooking methods, and
regional variations.
Discuss the cultural
significance of food in
Mexican traditions and
celebrations.
Group Reporting.
Divide the learners into
small groups, assigning
each group a different
region of Mexico – such
as Oaxaca, Yucatán,
Jalisco, and Veracruz.
Research &
preparation. Each
group must research the
typical ingredients,
cooking methods, and
cultural influences of
their assigned region.
Groups will then plan
Scoring Rubric:
Research Quality –
1-10
Cooking skills – 1-
10
Presentation – 1-10
Creativity – 1-10
Participation &
teamwork – 1-10
Discussion
contribution – 1-10
Long and short quiz

Oral questioning

Scoring Rubric:
Content Accuracy –
1-10
Relevance – 1-10
Clarity and
Organization- 1-10
Depth of
Understanding- 1-
10
Use of Examples-
1-10
Communication
Skills- 1-10
Engagement- 1-10

Output submission

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how to make their
selected dishes,
including gathering
ingredients and
necessary kitchen
equipment.

Cooking &
presentation. Each
group will cook their
chosen dishes. Ensure
they follow proper
kitchen safety and
hygiene practices. After
cooking, each group
will present their dishes
to the class, explaining
the characteristics of the
region’s cuisine, the
ingredients used, the
preparation methods,
and any historical or
cultural significance.
Tasting & discussion.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Conduct a tasting
session where all
participants sample the
Scoring Rubric:
Content Accuracy-
1-10
Relevance- 1-10
Clarity- 1-10
Use of Examples-
1-10
Adherence to
Guidelines- 1-10

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dishes prepared by
different groups.
Week 14 Describe the
characteristics and nature
of French cuisine

Identify the regional
cuisines of France.

Identify the different
ingredients and spices
unique to the French
Cuisine

List French popular dishes

Develop a familiarity with
French meal structure

lll. The Cuisine of France

Characteristics of French
Cuisine

Regions of France and
their distinctive cuisine

Ingredients used in
French cooking.

Popular French Dishes

French Structure of
Meals
Introduction. Brief
presentation on French
cuisine, highlighting
key characteristics such
as the use of fresh
ingredients, common
spices, traditional
cooking methods, and
regional variations.
Discuss the cultural
significance of food in
Mexican traditions and
celebrations.
Group Reporting.
Divide the learners into
small groups, assigning
each group a different
region of French – such
as Provence, Burgundy,
Alsace, Brittany, and
Normandy.
Research &
preparation. Each
group must research the
typical ingredients,
cooking methods, and
cultural influences of
their assigned region.
Groups will then plan
Scoring Rubric:
Research Quality –
1-10
Cooking skills – 1-
10
Presentation – 1-10
Creativity – 1-10
Participation &
teamwork – 1-10
Discussion
contribution – 1-10
Long and short quiz

Oral questioning

Scoring Rubric:
Content Accuracy –
1-10
Relevance – 1-10
Clarity and
Organization- 1-10
Depth of
Understanding- 1-
10
Use of Examples-
1-10
Communication
Skills- 1-10
Engagement- 1-10

Output submission

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how to make their
selected dishes,
including gathering
ingredients and
necessary kitchen
equipment.

Cooking &
presentation. Each
group will cook their
chosen dishes. Ensure
they follow proper
kitchen safety and
hygiene practices. After
cooking, each group
will present their dishes
to the class, explaining
the characteristics of the
region’s cuisine, the
ingredients used, the
preparation methods,
and any historical or
cultural significance.
Tasting & discussion.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Conduct a tasting
session where all
participants sample the
Scoring Rubric:
Content Accuracy-
1-10
Relevance- 1-10
Clarity- 1-10
Use of Examples-
1-10
Adherence to
Guidelines- 1-10

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dishes prepared by
different groups.
Week 15 Describe the
characteristics and nature
of Italian cuisine

Identify the regional
cuisines of Italy.

Identify the different
ingredients and spices
unique to the Italian
Cuisine

List Italian popular dishes

Develop a familiarity with
Italian meal structure

lV. The Cuisine of Italy

Nature of Italian Cuisine

Regions of Italy and their
Distinctive Cuisine

Ingredients used in
Italian Cooking

Methods used in Italian
Kitchen

•Popular Italian Dishes

•Italian Meal Structure
Introduction. Brief
presentation on French
cuisine, highlighting
key characteristics such
as the use of fresh
ingredients, common
spices, traditional
cooking methods, and
regional variations.
Discuss the cultural
significance of food in
Mexican traditions and
celebrations.
Group Reporting.
Divide the learners into
small groups, assigning
each group a different
region of Italian – such
as Tuscany, Sicily,
Piedmont, and
Lombardy.

Research &
preparation. Each
group must research the
typical ingredients,
cooking methods, and
cultural influences of
their assigned region.
Groups will then plan
how to make their
Scoring Rubric:
Research Quality –
1-10
Cooking skills – 1-
10
Presentation – 1-10
Creativity – 1-10
Participation &
teamwork – 1-10
Discussion
contribution – 1-10
Long and short quiz

Oral questioning

Scoring Rubric:
Content Accuracy –
1-10
Relevance – 1-10
Clarity and
Organization- 1-10
Depth of
Understanding- 1-
10
Use of Examples-
1-10
Communication
Skills- 1-10
Engagement- 1-10

Output submission

19. P a g e 19 | 24

selected dishes,
including gathering
ingredients and
necessary kitchen
equipment.

Cooking &
presentation. Each
group will cook their
chosen dishes. Ensure
they follow proper
kitchen safety and
hygiene practices. After
cooking, each group
will present their dishes
to the class, explaining
the characteristics of the
region’s cuisine, the
ingredients used, the
preparation methods,
and any historical or
cultural significance.
Tasting & discussion.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Scoring Rubric:
Content Accuracy-
1-10
Relevance- 1-10
Clarity- 1-10
Use of Examples-
1-10
Adherence to
Guidelines- 1-10

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Week 16 LONG QUIZ AND MIDTERM EXAM
Week 17 FINAL EXAM
Describe the
characteristics and nature
of German cuisine

Identify the regional
cuisines of Germany.

Identify the different
ingredients and spices
unique to the German
Cuisine

List German popular
dishes

Develop a familiarity with
German meal structure
V. The Cuisine of
Germany

Characteristics of
German Cuisine

Regions of Germany and
their Distinctive Cuisine

Common Ingredients
used in German Cooking

Popular German Dishes

German Meal Structure
Introduction. Brief
presentation on French
cuisine, highlighting
key characteristics such
as the use of fresh
ingredients, common
spices, traditional
cooking methods, and
regional variations.
Discuss the cultural
significance of food in
Mexican traditions and
celebrations.
Group Reporting.
Divide the learners into
small groups, assigning
each group a different
region of Germany.

Research &
preparation. Each
group must research the
typical ingredients,
cooking methods, and
cultural influences of
their assigned region.
Groups will then plan
how to make their
selected dishes,
including gathering
ingredients and
Scoring Rubric:
Research Quality –
1-10
Cooking skills – 1-
10
Presentation – 1-10
Creativity – 1-10
Participation &
teamwork – 1-10
Discussion
contribution – 1-10
Long and short quiz

Oral questioning

Scoring Rubric:
Content Accuracy –
1-10
Relevance – 1-10
Clarity and
Organization- 1-10
Depth of
Understanding- 1-
10
Use of Examples-
1-10
Communication
Skills- 1-10
Engagement- 1-10

Output submission

21. P a g e 21 | 24

necessary kitchen
equipment.

Cooking &
presentation. Each
group will cook their
chosen dishes. Ensure
they follow proper
kitchen safety and
hygiene practices. After
cooking, each group
will present their dishes
to the class, explaining
the characteristics of the
region’s cuisine, the
ingredients used, the
preparation methods,
and any historical or
cultural significance.
Tasting & discussion.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Scoring Rubric:
Content Accuracy-
1-10
Relevance- 1-10
Clarity- 1-10
Use of Examples-
1-10
Adherence to
Guidelines- 1-10

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Describe the
characteristics and nature
of Russian Cuisine

Identify the regional
cuisines of Russia.

Identify the different
ingredients and spices
unique to the Russian
Cuisine

List Russian popular
dishes

Develop a familiarity with
Russian meal structure
Vl, The Cuisine of
Russia

Characteristics of
Russian Cuisine

Regions of Russia and
their Distinctive Cuisine

Common Ingredients
used in Russian Cooking

Popular Russian Dishes

Russian Meal Structure
Introduction. Brief
presentation on French
cuisine, highlighting
key characteristics such
as the use of fresh
ingredients, common
spices, traditional
cooking methods, and
regional variations.
Discuss the cultural
significance of food in
Mexican traditions and
celebrations.
Group Reporting.
Divide the learners into
small groups, assigning
each group a different
region of Russia.

Research &
preparation. Each
group must research the
typical ingredients,
cooking methods, and
cultural influences of
their assigned region.
Groups will then plan
how to make their
selected dishes,
including gathering
ingredients and
necessary kitchen
equipment.
Scoring Rubric:
Research Quality –
1-10
Cooking skills – 1-
10
Presentation – 1-10
Creativity – 1-10
Participation &
teamwork – 1-10
Discussion
contribution – 1-10
Long and short quiz

Oral questioning

Scoring Rubric:
Content Accuracy –
1-10
Relevance – 1-10
Clarity and
Organization- 1-10
Depth of
Understanding- 1-
10
Use of Examples-
1-10
Communication
Skills- 1-10
Engagement- 1-10

Output submission

Scoring Rubric:

23. P a g e 23 | 24


Cooking &
presentation. Each
group will cook their
chosen dishes. Ensure
they follow proper
kitchen safety and
hygiene practices. After
cooking, each group
will present their dishes
to the class, explaining
the characteristics of the
region’s cuisine, the
ingredients used, the
preparation methods,
and any historical or
cultural significance.
Tasting & discussion.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Conduct a tasting
session where all
participants sample the
dishes prepared by
different groups.
Content Accuracy-
1-10
Relevance- 1-10
Clarity- 1-10
Use of Examples-
1-10
Adherence to
Guidelines- 1-10

Week 18 LONG QUIZ AND FINAL EXAM

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C. CLASSROOM POLICIES
Course handouts will be provided by the instructor. To have further knowledge on the topic/s, personal research shall be the responsibility of the student.
 Please make every to appear in the classroom at the scheduled time to avoid interruption when the class discussion has started.
 Three consecutive absences without valid reason/s shall be dropped from the course.
 To have a depth learning of the topic/s, every student is highly encouraged to attend the class and be involved in the discussions.
 Assignments and other requirements will be accepted when submitted on the set submission date as determined by the instructor.
 Cellphones shall be used at their appointed time outside the classroom premises and every student is encouraged to turn off their phone/s or set on a silent
mode.
 It is necessary that every student should wear their complete and proper uniform.
 It is anticipated that students should act judiciously during class.






Prepared by: Recommending Approval: Approved by:


MS. JUNE FLOY C. BONGCAWIL, MSHM DR. MARGARITA C. PAGHASIAN, Ed.D. DR. ANALYN G. ABDULRAOF, Ph.D.
Faculty Assistant Dean of Instruction Dean of Instruction