Semester Adopted: Sem: 2nd AY: 2023-2024

Revision Status: Final

Republic of the Philippines Revision Date: 10-Jan-2024
Western Mindanao State University Recommending approval: Mariter A. Villardo, MAHE, MSHRM
College of Home Economics Concurred: Dr. Lucia M. Santos
Hospitality Management Department Approved: Dr. Nursia M. Barjose

OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS IN HPC 5 – PHILIPPINE REGIONAL CUISINE (LABORATORY)
2nd Semester, SY 2023-2024

Western Mindanao State University learning skills in the areas of Home Economics, Nutrition and Dietetics,
Hospitality Management.
Vision

By 2040, WMSU is a Smart Research University generating competent professionals Hospitality Management Department
and global citizens engendered by knowledge from the sciences and liberal
education, empowering communities, promoting peace, harmony, and cultural Goal
diversity.
The WMSU – HM Department goal is to become a regional center of best
practices in food and beverage service and culinary excellence that embodies
Mission global standard of quality on hospitality management, marketing and
operations.
WMSU commits to create a vibrant atmosphere of learning where science,
technology, innovation, research, the arts and humanities, and community
engagement flourish, and produce world-class professionals committed to
sustainable development and peace.

College of Home Economics

Mission

The College of Home Economics is the lead provider of competent, holistic

and world class quality human resources imbued with industry driven lifelong
 Syllabus in HPC 3 – Philippine Regional
Cuisine

GOAL

Bachelor of Science in Hospitality 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 interests, creativity, innovation and awareness to food safety and hygiene measures

and contribute to consumers’ 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, commitment and

integrity.
e. To initiate/develop/utilize hospitality, travel and tourism-based research projects. 

COURSE CODE HPC 5

COURSE NAME PHILIPPINE REGIONAL CUISINE (LABORATORY)

PREREQUISITE HPC 1 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

COURSE CREDIT TWO (2) UNIT COURSE

COURSE DESCRIPTION This course focuses on the principles and techniques used in the production of the different Filipino regional dishes. It
highlights the historical influences, unique components, common ingredients, common cooking methods and new
innovations of the different regional dishes in the Philippines. by the end of the course, the student should be able to
prepare menu items from various Philippine regions, emphasizing the distinctiveness of each region in terms of
preparation methods, local ingredients, and presentation. by presenting a dish as authentically as possible, the student
will respect the cultural heritage of each dish and help it endure the test of time.

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 Syllabus in HPC 3 – Philippine Regional
Cuisine

COURSE LEARNING OUTCOMES:

Program Outcomes
At the end of the semester, the students can:
A B C D E

1. Distinguish the different Philippine signature local/regional dishes     

2. Recognize the history and influencers of the Philippines in the field of culinary arts     

3. Organize and prepare commonly used ingredients in Philippine cuisine     

4. Apply different cooking methods ideal for a Filipino restaurant setting     

5. Present and display authentic Filipino dishes based on how it is traditionally prepared     

TEXTBOOK REFERENCES

 J. Malcampo (2016). Philippine International Culinary Encyclopedia. REX Book Store Inc. REX Knowledge Center, 109 Sen M Cuenco Sr, Quezon City, 1114 Metro Manila, PH
 M. Fenix (2016). Country Cooking: Philippine Regional Cuisines. Anvil Publishing, Inc. 7/F Quad Alpha Centrum Building, 125 Pioneer Street, Mandaluyong City, NCR, PH
 G. Barreto et al (2016). Kulinarya, A Guidebook to Philippine Cuisine. Tuttle Publishing Philippines. Ortigas Ext. Pasig City, Pasig, Philippines
 L. Agbanlog (2018). Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines. Page Street Publishing Co. 27 Congress Street, Suite 105, Salem, MA
 J. Melchor et al (2021). Philippine Regional Cuisine. Edric Publishing House. 1633 Laguna St., Cor. Oroquita, Sta. Cruz, Manila, PH

ONLINE SOURCES

 Escalona, K. (2017, August 08). A Regional Guide to Filipino Cuisine and Where to Find It. Retrieved January 20, 2023 from https://theculturetrip.com/asia/philippines/articles/a-
regional-guide-to-filipino-cuisine-and-where-to-find-it/
 Filipino Food Crawl (2021, February 06). Filipino Food and Culture Chat. Retrieved January 20, 2023 from https://www.filipinofoodcrawl.com/blog-index/filipino-food-and-culture-chat
 Wikivoyage (2023, January). Filipino cuisine. Retrieved January 23, 2023 from https://en.wikivoyage.org/wiki/Filipino_cuisine
 Sunga, J. (2013, September 16). Different Regional Cuisine of the Philippines. Retrieved January 23, 2023 from https://prezi.com/utgmjefapvyd/different-regional-cuisine-of-the-
philippines/
Mendiola, I. (2023, January). Identifying Filipino Cuisine Through Its Regions. Retrieved January 26, 2023 from https://foodphilippines.com/story/identifying-filipino-cuisine-through-
its-regions/

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 Syllabus in HPC 3 – Philippine Regional
Cuisine

GRADE COMPONENT AND CORRESPONDING WEIGHT: REMARKS........................................................... PASSED

For the 2nd Semester, SY 2023-2024 ONLY

FINAL RATING
Midterm Grade......................40%
Final term Grade...................60%
100%

MIDTERM GRADE
Midterm Exam...........................................................40%
Quizzes.......................................................................30%
Seatwork.....................................................................10%
Group Work...............................................................10%
Assignment.................................................................10%
100%
FINAL TERM GRADE
Final Term Exam.......................................................40%
Quizzes.......................................................................20%
Seatwork/Group Work..............................................20%
Project........................................................................20%
100%

FORMULA FOR COMPUTING PERCENTAGE GRADES

Passing Grade = 75%

Percentage Grade = raw score / total number of items x 55 + 45

Example: raw score = 28, total items = 50
GRADE = 28/50 x 55 + 45
= 0.56 x 55 +45
=30.8 +45
=75.8%

TOTAL SCORE....................................................28 correct out of 50 items

PERCENTAGE GRADE......................................76%
NUMERICAL RATING.......................................2.75
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 Syllabus in HPC 3 – Philippine Regional
Cuisine

NUMERICAL
% EQUIVALENT
RATING
97-100 1.0
94-96 1.25
91-93 1.5
88-90 1.75
85-87 2.0
82-84 2.25
79-81 2.5
76-78 2.75
75 3.0
Below 75 5.0
Lacks requirements and/or final exam INC

Authorized Withdrawal (Dropped with permit) AW

Unauthorized Withdrawal (Dropped from class for non-
attendance/non-appearance for 20% of prescribed UW
attendance)
COURSE REQUIREMENTS
 2 Written Major Exams (Midterm and Final Examination)
 2 Hands-On Major Exam
 At least 6 Quizzes (3 quizzes midterm + 3 quizzes final term)
 1 Project for the final term
 Compilation of all exercise (MIDTERM-FINAL)
CONDITIONS FOR PERFORMANCE EVALUATION
 Active participation in all class activities.
 At least 55% passing in all exams and other graded requirements.

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 Syllabus in HPC 3 – Philippine Regional Cuisine

Desired Student Learning Course Content Evidence of

Outcome-Based (OBA)
Outcomes/Competencies (No. of Hours Per Topic) Outcomes Course
Time Activities Program Va
At the end of each topic and (Assessment Learning
Frame (Teaching & Learning Outcomes Inte
semester, the students can of Learning Outcomes
Activities)
Outcome)
WEEK 1 Discuss the purposes of TOPIC 1 (1 hour): Task Analysis on WMSU Use a rubric
curriculum development and Vision, Mission, Quality Policy, score card to
their relations to VMGO. WMSU VMGO, CHE Mission, and Program assess their
Classroom Policies, Outcomes with the Course quality of CLO
participation. 1, 2, 3, 4, 5 D Appr
Course Overview, Course Learning Outcomes.
Requirements, Grading
System

WEEK 2 Compare the different native Topic 2 (6 hours)

ingredients used in Philippine
Cuisine in different senses; Philippine Cuisine
smell, taste, texture, form
Use a rubric F
Use proper cooking Hands-on laboratory activity to score card to consc
CLO
techniques for various cuts of be performed individually and assess their A, B, C Cre
1, 2, 3, 4, 5
meat, poultry, seafood, by group quality of Team
vegetables and starches participation. Coor

Plan and present a dish with a

beverage of choice following
the proper table setting
WEEKS Distinguish the native Topic 3 (30 hours) Hands-on laboratory activity to Use a rubric CLO A, B, C F
3-7 ingredients used in Luzon be performed individually and score card to 1, 2, 3, 4, 5 consc
Cuisine in different senses; Luzon Cuisine by group assess their Cre
smell, taste, texture, form quality of Team
participation Coor
Apply proper cooking
methods and techniques for
selected Luzon dishes with the
use of various ingredients
WMSU-VPAA-FR-016.04 Page 6 of 9
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 Syllabus in HPC 3 – Philippine Regional Cuisine

Desired Student Learning Course Content Evidence of

Outcome-Based (OBA)
Outcomes/Competencies (No. of Hours Per Topic) Outcomes Course
Time Activities Program Va
At the end of each topic and (Assessment Learning
Frame (Teaching & Learning Outcomes Inte
semester, the students can of Learning Outcomes
Activities)
Outcome)
such as meat, poultry,
seafood, vegetables and
starches

Plan and present a dish with a

beverage of choice following
the proper table setting

WEEK 8 MIDTERM EXAM (3 hrs)

WEEKS Distinguish the native Topic 4 (24 hours)

9-12 ingredients used in Visayan
Cuisine in different senses; Visayan Cuisine
smell, taste, texture, form

Apply proper cooking

Use a rubric F
methods and techniques for
Hands-on laboratory activity to score card to consc
selected Visayan dishes with CLO
be performed individually and assess their A, B, C Cre
the use of various ingredients 1, 2, 3, 4, 5
by group quality of Team
such as meat, poultry,
participation Coor
seafood, vegetables and
starches

Plan and present a dish with a

beverage of choice following
the proper table setting
WEEKS Distinguish the native Topic 5 (24 hours) Hands-on laboratory activity to Use a rubric CLO A, B, C F
13-16 ingredients used in Mindanao Mindanao Cuisine be performed individually and score card to 1, 2, 3, 4, 5 consc
Cuisine in different senses; by group assess their Cre
smell, taste, texture, form quality of Team
WMSU-VPAA-FR-016.04 Page 7 of 9
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 Syllabus in HPC 3 – Philippine Regional Cuisine

Desired Student Learning Course Content Evidence of

Outcome-Based (OBA)
Outcomes/Competencies (No. of Hours Per Topic) Outcomes Course
Time Activities Program Va
At the end of each topic and (Assessment Learning
Frame (Teaching & Learning Outcomes Inte
semester, the students can of Learning Outcomes
Activities)
Outcome)

Apply proper cooking

methods and techniques for
selected Mindanao dishes with
the use of various ingredients
such as meat, poultry,
seafood, vegetables and participation Coor
starches

Plan and present a dish with a

beverage of choice following
the proper table setting

WEEK 17 Distinguish the native Topic 6 (6 hours)

ingredients used in Luzon,
Visayas, and Mindanao Philippine Desserts /
cuisine in different senses; Kakanin
smell, taste, texture, form

Apply proper cooking

Use a rubric F
methods and techniques for
Hands-on laboratory activity to score card to consc
selected Luzon, Visayan, and CLO
be performed individually and assess their A, B, C Cre
Mindanao dishes with the use 1, 2, 3, 4, 5
by group quality of Team
of various ingredients such as
participation Coor
rice and starches

Plan and present a dessert /

kakanin corner with a
beverage of choice according
to the group’s theme

WMSU-VPAA-FR-016.04 Page 8 of 9
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 Syllabus in HPC 3 – Philippine Regional Cuisine

Desired Student Learning Course Content Evidence of

Outcome-Based (OBA)
Outcomes/Competencies (No. of Hours Per Topic) Outcomes Course
Time Activities Program Va
At the end of each topic and (Assessment Learning
Frame (Teaching & Learning Outcomes Inte
semester, the students can of Learning Outcomes
Activities)
Outcome)

WEEK 18 FINAL EXAM (3 hrs)

Prepared By: Noted: Recommending Approval: Approved:

IRENE GRACE D. BANGLOS, MAHE MARITER A. VILLARDO, MAHE, MSHRM DR. LUCIA M. SANTOS DR. NURSIA M. BARJOSE, RN, DSN
Instructor

CELEBRITY E. SORIANO
Instructor

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