Semester Adopted: Sem: 1st AY: 2023 - 2024

Revision Status: FINAL

Republic of the Philippines August 12, 2023
Revision Date:
Western Mindanao State University Recommending approval: Mariter A. Villardo, MAHE,MSHRM
College of Home Economics Concurred: Dr. Lucia M. Santos
DEPARTMENT OF HOSPITALITY MANAGEMENT Approved: Dr. Ma. Carla A. Ochotorena

RESTRUCTURED OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS IN

HMPE4– WESTERN CUISINE

2ND Semester, AY 2024-2025 ONLY

PRE-REQUISITE COURSE: PRE-REQUISITE COURSE: HPC 1 – KITCHEN ESSENTIALS AND BASIC FOOD PREPRATION

Western Mindanao State University

College of Home Economics
Vision
Mission
The University of Choice for higher learning with strong research orientation that
produces professionals who are socially responsive to and responsible for human
development; ecological sustainability; and, peace and security within and beyond
The College of Home Economics is the lead provider of competent, holistic
the region. and world class quality human resources imbued with industry driven
lifelong learning skills in the areas of Home Economics, Nutrition and
Mission Dietetics, and Hospitality Management.

The Western Mindanao State University, set in a culturally diverse environment,

shall pursue a vibrant socio-economic agenda that include: Department Goal
 A relevant instruction paradigm in the education and training of competent
and responsive human resource for societal and industry needs; The WMSU, HM Department goal is to become a regional center of best
 A home for intellectual formation that generates knowledge for people practices in food and beverage service, and culinary excellence that
empowerment, social transformation and sustainable development; and;
 A hub where science, technology and innovation flourish enriched by the
embodies global standard of quality in hospitality management, marketing
wisdom of the Arts and Letters, and Philosophy. and operations.

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 
GOALS
Bachelor of Science in Hotel and Restaurant Management Program Outcomes

A. To prepare, develop and produce students with knowledge and skills in management, marketing sales entrepreneurship and other business 
related activities for students to be globally competitive.

B. To equip the students with culinary skills and to develop interest, creativity, innovation, and awareness to food safety and hygiene measures and

contribute to consumer’s health.

C. To orient and provide practical training on hospitality industry, travel and tourism industry, food and beverage service industry and sports,

gaming and entertainment industry.

D. To inculcate corporate values and business ethics in the campus and workplace. To promote leadership, sense of urgency, and commitment and

integrity.

COURSE CODE : HMPE 4

COURSE NAME : WESTERN CUISINE (LEC)

PREREQUISITE : NONE

COURSE CREDIT : 3 Units

COURSE DESCRIPTION: This course will provide students with a thorough overview of the tourism and hospitality industry along with the critical management
principles that underlie the smooth operation of these operations. Tourism and Hospitality represent broad subject areas.

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 COURSE LEARNING OUTCOMES:

REFERENCES:
Program Outcomes
At the end of the semester, the students can:
A B C D E
1. Relate the importance of strategies used in hospitality marketing and identify the sectors, services and
products provided by the hospitality industry.   

2. Describe the technological trends and consumer behavior impact the changes in the hospitality industry.   

3. Appraise how international travel and tourism impact the hospitality industry.   

4. Identify political, environmental, social and economic trends affecting the hospitality industry.   

5. Analyze trends in the food service industry as well as the quick service and limited-service restaurant
  
industries.
TEXTBOOKS:

General Mills (2016). Betty Crocker's Picture Cook Book. John Wiley and Sons
Grandy, E. (January 1, 1994). The Origin & Development Of Western Cuisine Cookbook. Grandy Books
Loida,R. Banzuelo (2020) Western Cuisine MINDSHAPERS CO., INC.
The Official John Wayne 5-Ingredient Homestyle Cookbook: Simple Recipes and Heartfelt Stories from Duke's Family Kitchen Paperback – August 25, 2020
ONLINE SOURCES:

o Flemming Kodrasen (2021). Sustainable Tourism – promoting environmental public health. Retrieved on August 2, 2021
o https://libguides.fau.edu/hospitality/website
https://books.google.com.ph/books/about/Food_and_Beverage_Management.html?id=AAraeqRYz2UC&redir_esc=y
https://fivestarcontent.co/blog/top-hotel-marketing-blogs

GRADE COMPONENT AND CORRESPONDING WEIGHT:

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Effective Date: 19-JAN-2023
 NUMERICAL
% EQUIVALENT
For the 1 Semester, SY 2023-2024 ONLY
st RATING
96-100 1.0
FINAL RATING
Midterm Grade................................40% 91-95 1.25
Final term Grade.............................60%
100% 86-90 1.5
MIDTERM / FINAL TERM GRADE
81-85 1.75
 Midterm Exam (to be administered face to face).........................40%
 Written Output (to be administered face to face)……………........30%
76-80 2.0
e.g. quizzes, essays, case analysis, reflection paper & etc.
 Course Output/Project (can be generated face to face)….........20%
71-75 2.25
 Participation (can be generated face to face) ………………...........10%
100%
66-70 2.5
SAMPLE COMPUTATION OF PERCENTAGE GRADE FOR A QUIZ OR EXAM
62-65 2.75
Percentage Grade = raw score / total number of items x 100
Example: raw score = 40, total items = 50 60-61 3.0
GRADE = 40/50 x 100
= 0.80 x 100
= 80%
Below 60 5.0
TOTAL SCORE........................................................40 correct out of 50 items
PERCENTAGE GRADE...........................................80% Lacks requirements and/or final exam INC
NUMERICAL RATING...........................................2.00
REMARKS …………………………………. PASSED
Passing Grade = 60%
Authorized Withdrawal (Dropped with permit) AW

ATTTENDANCE POLICY: (WMSU Code) Unauthorized Withdrawal (Dropped from class for non-
attendance/non-appearance for 20% of prescribed UW
Guiding Principle. Regular attendance is required of all students. Attendance is counted upon attendance)
the first day of regular classes, regardless of the time of the student’s enrolment. A student who has
incurred unexcused absences of more than twenty (20%) percent of the required total number of class
hours and laboratory periods in each term shall be considered dropped and shall not be given credit. COURSE REQUIREMENTS
 2 Laboratory Major Exams (Midterm and Final Examination)
Rules for Attendances. Rules for attendance shall be strictly followed in all academic units of the  Course output/project
University, including the Department of Military Science and Tactics, the National Service Training
Program CONDITIONS FOR PERFORMANCE EVALUATION
(NSTP); and Physical Education, except in the graduate studies and other courses where the Dean may  Active participation in all class activities.
make reasonable modifications with the approval of the Vice President for Academic Affairs.  At least 60% passing in all exams and other graded requirements.

WMSU-VPAA-FR-016.03 Page 4 of 9
Effective Date: 19-JAN-2023
 Desired Student Learning Outcome-Based (OBA)
Evidence of
Outcomes/Competencies Activities Course Values Integrated
Time Course Content Outcomes Program
At the end of each topic and semester, (Teaching, Learning Learning
Frame (No. of Hours Per Topic) (Assessment of Outcomes
the students can Activities, & Outcomes
Learning Outcome)
Contextualization)

WEEK  Exhibit awareness and TOPIC 1: (3 hours) - Individual participation

1 appreciation of the University to exhibit awareness and Assignment rubrics, 1, 2, 3 a, b, c, d, e Value of
Vision, Mission & Quality WMSU VMGO, give the relevance of the Team Participation appreciation
Classroom Policies, VMGO to the Course and rubrics.
Policy, College Goals, and
Course Overview,
Program objectives. demonstrate
Course Requirements,
Grading System understanding of the
 Demonstrate understanding of classroom policies, course
the classroom policies, course requirements and grading
requirements, and grading system
system.

Week  Describe the historical Topic 2: (2 hours) - Discussion and exercise Rubric scorecard for 1, 2, 3 a, b, c, d, e Value of
2 background and culinary on applicable and realistic essay writing appreciation
influences of Western Cuisine. HISTORY OF solutions/ comparisons
 Determine the different cooking WESTERN CUISINE
based on the collective
methods, signature ingredients, as relevant experiences and
well as its popular dishes 1.Central European
observations.
Demonstrate understanding of Cuisine
the Western meal structures 2.Eastern European
3.Cuisine
4.Northern European
Cuisine
5. Southern European
Cuisine
6. Western European
Cuisine

Week Topic 3: (4 hours) - Sharing of reference Value of

3-4 Describe the historical background materials and discussions Rubric scorecard for 1, 2, 3 a, b, c, d, e attentiveness and
and culinary influences of Spanish SPANISH CUISINE for each other’s review. professionalism
essay writing
Cuisine.
WMSU-VPAA-FR-016.03 Page 5 of 9
Effective Date: 19-JAN-2023
 Desired Student Learning Outcome-Based (OBA)
Evidence of
Outcomes/Competencies Activities Course Values Integrated
Time Course Content Outcomes Program
At the end of each topic and semester, (Teaching, Learning Learning
Frame (No. of Hours Per Topic) (Assessment of Outcomes
the students can Activities, & Outcomes
Learning Outcome)
Contextualization)

Determine the different cooking

methods, signature ingredients, as well A. Historical
as its popular dishes Background
Demonstrate understanding of the B. Culinary
Spanish meal structures Ingredients
C. Popular Dishes
D. Cooking Methods
E. Meal Structures

Week Topic 4: (2 hours)

5  Describe the historical Value of
background and culinary ITALIAN CUISINE Lecture and Activities on Rubric for evaluating 1, 2, 3 a, b, c, d, e attentiveness and
influences of Italian Cuisine. handouts adapted through written report or oral professionalism
 Determine the different cooking Historical Background Face to Face
recitation
methods, signature ingredients, as Culinary Ingredients Learning Modality
well as its popular dishes A. Popular Dishes
 Demonstrate understanding of the B. Cooking Method
Italian meal structures C. Meal Structure
D. Cooking method
E. Meal Structures

Week
6 Describe the historical background Topic 5: (3 hours)
and culinary influences of Italian
Cuisine. EUROPEAN CUISINE Lecture and Activities on Rubric for evaluating 1, 2, 3 a, b, c, d, e Value of
Determine the different cooking handouts adapted through written report or oral attentiveness and
methods, signature ingredients, as A. Historical Face to Face professionalism
Learning Modality recitation
well as its popular dishes Background
Demonstrate understanding of the B. Culinary
Italian meal structures Ingredients
C. Popular Dishes
WMSU-VPAA-FR-016.03 Page 6 of 9
Effective Date: 19-JAN-2023
 Desired Student Learning Outcome-Based (OBA)
Evidence of
Outcomes/Competencies Activities Course Values Integrated
Time Course Content Outcomes Program
At the end of each topic and semester, (Teaching, Learning Learning
Frame (No. of Hours Per Topic) (Assessment of Outcomes
the students can Activities, & Outcomes
Learning Outcome)
Contextualization)

D. Cooking Methods
E. Meal Structures

WEEK  Describe the historical TOPIC 6: (4 hours)

7-8 background and culinary Value of
influences of Italian Cuisine. FRENCH CUISINE - Lecture – Discussion Group Rubric for evaluating 1, 2, 3 a, b, c, d, e attentiveness and
 Determine the different cooking dynamics Brainstorming written report or oral understanding
methods, signature ingredients, as A. Historical
well as its popular dishes recitation
Background
Demonstrate understanding of the B. Culinary
Italian meal structures Ingredients
C. Popular Dishes
D. Cooking Methods
E. Meal Structures

WEEK Midterm Exam

9

TOPIC 7 (4Hours)
WEEK - Lecture and Activities on Rubric scorecard for 1, 2, 3 a, b, c, d, e Value of
PORTUGUESE
10-11  Describe the historical handouts adapted through essay writing attentiveness and
CUISINE
background and culinary Face to Face professionalism
A. Historical
influences of Portuguese Cuisine. Learning Modality
Background
 Determine the different cooking B. Culinary
methods, signature ingredients, as Ingredients
well as its popular dishes
WMSU-VPAA-FR-016.03 Page 7 of 9
Effective Date: 19-JAN-2023
 Desired Student Learning Outcome-Based (OBA)
Evidence of
Outcomes/Competencies Activities Course Values Integrated
Time Course Content Outcomes Program
At the end of each topic and semester, (Teaching, Learning Learning
Frame (No. of Hours Per Topic) (Assessment of Outcomes
the students can Activities, & Outcomes
Learning Outcome)
Contextualization)

Demonstrate understanding of the C. Popular Dishes

Portuguese meal structures D. Cooking Methods
E. Meal Structures

WEEK . TOPIC 8- (4 hours) Lecture and Activities on Rubric scorecard for 1, 2, 3 a, b, c, d, e Value of
12-13  Describe the historical handouts adapted through essay writing attentiveness and
background and culinary Face to Face professionalism
influences of American Cuisine. AMERICAN CUISINE Learning Modality

Determine the different cooking A. Historical Lecture and Activities on

methods, signature ingredients, as Background handouts adapted through
well as its popular dishes B. Culinary Face to Face
Demonstrate understanding of Ingredients Learning Modality
the American meal structures C. Popular Dishes
D. Cooking Methods
E. Meal Structures

WEEK FINAL EXAM (3hrs)

18

Prepared By: Noted: Recommending Approval: Approved:

Celebrity E. Soriano Mariter A.Villardo, MAHE,MSHRM Dr. Lucia M. Santos Dr. Nursia M. Barjose
HM Instructor Department Head Dean Vice-President for Academic Affairs

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WMSU-VPAA-FR-016.03 Page 9 of 9
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