REGENCY POLYTECHNIC COLLEGE

Gensan Drive, Brgy. Morales

City of Koronadal, South Cotabato

Program : BACHELOR OF SCIENCE IN HOSPITALITY

MANAGEMENT
( BSHM)
CMO.62,Series 2017

SYLLABUS (OBE FORMAT)

Course Descriptive Title : ASIAN CUISINE

Course Credit : 3 Units
Lecture Units : 3 hours
Laboratory Units : 2 Hours
Pre-requisite : CLS 3

SIGNATURE ABOVE SIGNATURE ABOVE SIGNATURE ABOVE SIGNATURE ABOVE

Mrs. Ruth S. Barbecho, MBA-HRM Mrs.Ruth S. Barbecho,MBA-HRM Mrs. Nida Y. Pastor, Ph.D Dr. Roberto F. Escaro III.LL.B.
INSTRUCTOR Head,College of Hospitality VPAA SCHOOL PRESIDENT
PREPARED BY: REVIEWED BY: VERIFIED BY: APPROVED BY:

DATE: DATE: DATE: DATE:

 VISION
We envision a Premiere Tourism and Hospitality Department in this institution recognized for ots outstanding
program producing world class travel and hospitality managers and professionals.

MISSION
We commit ourselves in the formation of top, competent and compassionate regencians travel and hospitality
professionals for the service of the national and global community.

OBJECTIVES:

The Hospitality and travel management department of the regency polytechnic college inc. In line with the
institutions mission and vission commits to achieve of the following :
 The provision of scholarly and professionals expertise to meet the dynamic needs of the travel,tourism and
hospitality industry.
 A high quality academic program designed for our graduates to secure an entry level position heading towards
leadership, managerial and entrepreneurial as well as pioneering roles in the tourism and hospitality industry.
 Strong linkage between among industry, government and educational institution via collaborative research works,
community development and professional consultancy programs

COURSE DESCRIPTION :

This course emphasizes both the influences and ingredients that create the unique character of selected Asian
Cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of selected Asian countries of
Philippines, Vietnam, Thailand, Malaysia, Indonesia, Singapore, Japan, Korea, and China. Importance will be placed on
ingredients, flavor profiles, preparations, and techniques representative of these cuisines.

References/ Teaching Assessme Teaching

Desired Learning
Learning Content/ Textbook Delivery nt Aids/ Time Date
Outcomes Subject Matter (OBTL) (Achievem Resource Table ggjhgC
(DLO)
 ent materials
Learning) overed

At the end of the course the students must

be able to:

Asian Cuisine Reporting Quiz Book 5 hours a 1 week

1. Know the *The three cuisine areas By: Dr. Rene D. Discusion Recitation week
three Laptop
of asia. Osorno
cuisines
Dr. Grayfield T. Pojector
areas of *Cuiines of the South Bajao
Asia East
2. Identify the
various *Southeast Asian
ingredients Equipment
used in
Asian
Cuisine.
3. Understand
the cuisine
of Southest
Asia.
4. Know the
various tools
and
equipment
used in
Cuisine.

Asian Cuisine Reporting Quiz 5 hours a 2 week

1. Understand *North East Asian Book
By: Dr. Rene D. Discusion Recitation
Cuisine- China
 the various *Regional Cuisine Osorno LaboratoryAc Laboratory Laptop week
ingrediets of * Staple food Dr. Grayfield T. tivity- performanc Pojector
Chinese Bajao Chinese e
*Soybean products dishes.
cuisine.
2. Identify *Vegetables
https://
regional * Herbs and Seasoning www.allrecipes.c
Cuisines of * Deserts and Snacks om/recipes/695/
China world-cuisine/
3. Learn the * Cook the sample of asian/chinese/
various dishes of Chinese
quisine.
dishes of
china.
4. Know how
to cook the
Chinese

1. Understand *Foods common to Asian Cuisine Reporting Quiz Book 5 hours a 3 week
the various korean cuisine By: Dr. Rene D. Discusion Recitation week
Laptop
ingredients Osorno
*Condiments and LaboratoryAc Laboratory
Dr. Grayfield T. Pojector
of Korean Seasoning tivity- Korean performanc
Bajao
Cuisine dishes. e
* Fish and Seafood
2. Identify the https://
*Vegetables www.allrecipes.c
different
*Ginseng chicken soup om/recipes/695/
side dishes world-cuisine/
in Korean asian/chinese/
Cuisine
3. Learn the
various
dishes of
Korea.
 *North East Asian Asian Cuisine Reporting Quiz Book 5 hours a 4 week
1. Understand Cuisine- Japanese By: Dr. Rene D. Discusion Recitation Laptop week
the various Osorno
*Overview of Traditional LaboratoryAc Laboratory
Dr. Grayfield T. Pojector
ingredients Japanese Cuisine tivity- performanc
Bajao
in Japanese Japanese e
*Seasonality
cuisine. dishes.
*Traditional Ingredients
2. Identify https://
Japanese *Cooking oil www.allrecipes.c
ways of *Seasonings om/recipes/695/
world-cuisine/
dining *Dishes asian/chinese/
3. Learn the
*Salads https://
various
*Cooking techniques insanelygoodrecip
dishes of
es.com/japanese-
Japanese. *Noodles and sweets recipes/

PRELIM EXAMINATION

1. Understand *South West Asian Asian Cuisine Reporting Quiz Book 5 hours a 5 week
the various Cuisine- India By: Dr. Rene D. Discusion Recitation week
Laptop
ingredients Osorno
*Antiquity LaboratoryAc Laboratory
Dr. Grayfield T. Pojector
of Indian tivity- Indian performanc
* Middle ages to the 16th Bajao
Cuisine dishes. e
centuries
2. Identify the
*Ingredients
eating habits
*Lentils are a staple https://
and www.brit.co/
ingredients in Indian
etiquette of indian-food-
cuisine
India recipes/
3. Learn the *Eating habits
 various *Etiquette
dishes of *Dietary restrictions
India
1. Understand *South west asian Asian Cuisine Reporting Quiz Book 5 hours a 6 week
the various cuisine-Pakistan By: Dr. Rene D. Discusion Recitation week
Laptop
ingredients Osorno
*Historical influences LaboratoryAc Laboratory
Dr. Grayfield T. Pojector
of Pakistan tivity- performanc
*Elements Bajao
Cuisine Pakistan e
*Elements Structure dishes
2. Identify the
*Breakfast https://
eating habits
www.teaforturm
and *Lunch eric.com/
etiquette of *Dinner traditional-
Pakistan pakistani-
*Snacks and Fast Foods dishes/
3. Learn
thevarious *Main course
dishes of *Vegetables and
Pakistan Legumes dishes
*Meat
*Barbecue and Kebabs
*Pulses
*Rice Deshes
* Varieties of bread
*Dessert
*Halal
1. Understand *South East Asian Asian Cuisine Reporting Quiz Book 5 hours a 7 week
the various Cuisine- Singapore By: Dr. Rene D. Discusion Recitation Laptop week
ingredients Osorno
*Hawker Center LaboratoryAc Laboratory Pojector
 of Singapore *Singapore food Dr. Grayfield T. tivity- performanc
cuisine intertionally Bajao Singapore e
2. Identify the dishes
*Background and history
ethnic origin https://
*Culture
of Singapore asianfoodnetwor
*Types of food and k.com/en/
dishes.Lear
some world popular food recipes/
n the
*Chinese Dishes cuisine/
various of singaporean.ht
Singapore. *Malay ml
*Indian
1. Understand *South East Asian Asian Cuisine Reporting Quiz Book 5 hours a 8 week
the various Cuisine- Malaysia By: Dr. Rene D. Discusion Recitation week
Laptop
ingredients Osorno
*Rice LaboratoryAc Laboratory
Dr. Grayfield T. Pojector
of Malaysian tivity- performanc
*Nasi Lemak Bajao
cuisine. Malaysia e
*Congee dishes
2. Identify the
*Noodles https://
ethnic origin
insanelygoodrec
of Malaysian *Bread ipes.com/
dishes. *Meat malaysian-
3. Learn the recipes/
*Vegetables
various
dishes of *Fruit
Malaysia. *Kuih
*Structure of meals
*Cuisines of Malaysia
*Nasi dagang
MIDTERM-EXAMINATION
1. Understand *South East Asian Asian Cuisine Reporting Quiz Book 5 hours a 9 week
the vaqriuois Cuisine- Thailand By: Dr. Rene D. Discusion Recitation Laptop week
ingredients Osorno
*Serving LaboratoryAc Laboratory
Dr. Grayfield T. Pojector
of Thai tivity- performanc
*Rice, noodles and Bajao
cuisine. Thailand e
Starches
2. Identify the dishes
*Pastes and sauces https://
ethnic origin
*Vegetables, herbs and www.feastingath
of Thai ome.com/10-
spices
dishes. warming-thai-
3. Learn the *Misrepresentation recipes/
various *Representative dishes
dishes of *Breakfast dishes
Thailand.
*Individual dishes
*Ice cream, Bangkok
*Insects
*Street food, Food
courts, and market food
*Vegetarianism in
Thailand
1. Understand *South East Asian Asian Cuisine Reporting Quiz Book 5 hours a 10 week
the various Cuisine- Philippines By: Dr. Rene D. Discusion Recitation week
Laptop
ingredients Osorno
*History and influences LaboratoryAc Laboratory
Dr. Grayfield T. Pojector
of tivity- performanc
*Lechon Bajao
Philippines Philippines e
*Characteristics dishes
cuisine.
*Common dishes https://
2. Identify the
www.feastingath
ethnic origin *Breakfast ome.com/10-
 of Philippine *Merienda warming-thai-
dishes. *Pulutan recipes/
3. Learn the
*Bread and pastries
variuos
dishes of the *fiesta food
Philippines. *Regional specialties
*Visayan Cuisine
*Mindanao cuisine

1. Understand *South East Asian International Reporting Quiz Book 5 hours a 11 week
the various Cuisine- Saudi Arabia cuisine Discusion Recitation week
Laptop
ingredients By: Virginia
*Traditional cuisine LaboratoryAc Laboratory
Serrano-Claudio Pojector
of Saudi tivity- performanc
*Fast food and chain Adela
Arabian Philippines e
restaurant Jamorabo- Ruiz
cuisine dishes
*Islamic dietary laws
2. Identify the
ethnic origin *Planning middles east https://
menu en.wikipedia.org
of Saudi
Arabian *Arabic cooking /wiki/
Saudi_Arabian_
dishes. *Signature recipe cuisine
3. Learn the
variuos
dishes of the
Saudi
Arabia.
1. Understand *South East Asian International Reporting Quiz Book 5 hours a 12 week
the various Cuisine – Cambodia cuisine Discusion Recitation Laptop week
ingredients By: Virginia
*History LaboratoryAc Laboratory Pojector
 of *Among other Southeast Serrano-Claudio tivity- performanc
Cambodian Asian Cuisines Adela Philippines e
cuisine Jamorabo- Ruiz dishes
*Ingredients
2. Identify the * Herbs and spices
ethnic origin https://
* Vegetables
of en.wikipedia.or
* Fruits
Cambodian g/wiki/
cuisine. * Fish and meat Cambodian_cu
3. Learn the * Noodles isine
variuos * Noodle soups
dishes of the * Soups, stews and
Cambodia. curries
* Pastries
* Sticky rice dishes and
dumplings
* Puddings, sweet
porridges and jellies
*Beverage
* Fermented beverages
*Meals and eating
etiquette
*International Popularity
*Culinary diplomacy
*Restaurant
 SEMI-FINAL EXAMINATION
1. Understand *Lao Cuisine International Reporting Quiz Book 5 hours a 13 week
the various *Origine of Lao cuisine cuisine Discusion Recitation week
Laptop
ingredients *Lao and Thai cuisine By: Virginia LaboratoryAc Laboratory
*Ingredients Serrano-Claudio Pojector
of Lao tivity- performanc
* Vegetables, herbs and Adela
cuisine or La Philippines e
spices Jamorabo- Ruiz
otian cuisine dishes
2. Identify the * Pastes and sauces
ethnic origin * Meat
of Lao * Fruits
cuisine or La *Kitchen Utensils https://
*Cooking methods en.wikipedia.or
otian
*Eating customs g/wiki/
cuisine. *Dishes Lao_cuisine
3. Learn the*Suops and stews
variuos *Rice dishes
dishes of the *Noodles
Laos. *Dessert
*Drinks
*Non-Alcoholic
1. Understand *Historical influences International Reporting Quiz Book 5 hours a 14 week
the various *Regional Cuisine cuisine Discusion Recitation Laptop week
ingredients *Relation vietnamese By: Virginia LaboratoryAc Laboratory
Philosophy Serrano-Claudio Pojector
of tivity- performanc
*Food in relation to Adela
Vietnamese lifestyle Philippines e
Jamorabo- Ruiz
cuisine Dishes
*Typical Vietnamese
2. Identify the family meal https://
ethnic origin en.wikipedia.org
*Feast /wiki/
of *Cultural importance Vietnamese_cui
Vietnamese *International Popularity
sine
 dishes. *Cooking techquies
3. Learn the *Vietnamese utensils
variuos *Common ingredients
*Popular dishes
dishes of the
Vietnam. *Rice dishes
*Sandwiches and
pastries

1. Understand *Background International Reporting Quiz Book 5 hours a 15 week

the various *History cuisine Discusion Recitation week
Laptop
ingredients *Cantonese influence By: Virginia LaboratoryAc Laboratory
* Shanghainese and Serrano-Claudio Pojector
Hong Kong tivity- performanc
Western influences Adela
cuisine. Philippines e
Jamorabo- Ruiz
2. Identify the * Links with mainland Dishes
ethnic origin China and Taiwan
https://
*Eating habits
of Hong en.wikipedia.or
*Ingredients
Kong g/wiki/
*Chinese and other
dishes. Hong_Kong_c
styles
uisine
3. Learn the *Cantonese cuisine
variuos * Hong Kong-style drinks
dishes of the *Western styles
Hong Kong.
1. Understand * Maldivian cuisine, also Reporting Quiz Book 5 hours a 16 week
the various called Dhivehi cuisine International Discusion Recitation week
Laptop
ingredients *Coconut cuisine LaboratoryAc Laboratory
*Fish By: Virginia Pojector
Maldivian tivity- performanc
*Starchy Items Serrano-Claudio
cuisine. Philippines e
*Curry Adela
2. Identify the Dishes
*Traditional Maldivian Jamorabo- Ruiz
ethnic origin Cuisine
of Maldivian * Maldives fish
 dishes.
3. Learn the
variuos
https://
dishes of the
maldiveswise.c
Maldives. om/traditional-
maldivian-
cuisine/

FINAL EXAMNIATION

GRADING SYSTEM
A. PRELIM

1.Class Performance (CP) 60%

Quizzes 20%

Recitation 10%

Assignment 10%

Laboratory 20%
________________________________________________

Total 60%

2.Subject Proficiency (SP) 40 %

Prelim Exam 100% x 40% = 40%

___________________
Prelim Grade = 100%

B. MIDTERM

1.Class Performance (CP) 60%

Quizzes 20%

Recitation 10%

Assignment 10%

Laboratory 20%
_________________________________________________

Total 60%

2.Subject Proficiency (SP) 40 %

Midterm Exam 100% x 40% = 40%

__________________

Midterm Grade = 100%

C. SEMI - FINAL
1.Class Performance (CP) 60%

Quizzes 20%

Recitation 10%

Assignment 10%

Laboratory 20%
___________________________________________________

Total 60%

2.Subject Proficiency (SP) 40 %

Semi-Final Exam 100% x 40% = 40%

______________________

Semi-Final Grade = 100%

D. FINAL

1.Class Performance (CP) 60%

Quizzes 20%

Recitation 10%

Assignment 10%

Laboratory 20%
_________________________________________________
Total 60%

2.Subject Proficiency (SP) 40 %

Final Exam 100% x 40% = 40%

___________________

Final Grade = 100%

COMPONENTS OF THE FINAL AVERAGE

Prelim Grade - 25%

Midterm Grade - 25%
Semi-Final Grade - 25%
Final Grade - 25%

Final Average - 100%