Marikina Polytechnic College
Sta. Elena, Marikina City
COURSE SYLLABUS in Master of Arts in Teaching (MAT FSM)
Couse Code/Title MAT-FSM QUANTITY COOKERY
Credit Unit 3 units
Time Allotment 54 hours
Semester, School Year Summer
Faculty Mrs. Celia P. Dayao
Course Pre-Requisites College Graduate
Course Description This course provides the students’ knowledge and skills in all aspects of Quantity Food Production such as the production staff, purchase order,
yield analysis, recipe development and standardization, recipe costing and portion control.
Course Objectives To provide the students the knowledge and skills in all aspects of Quantity Food Production.
MPC Vision The Marikina Polytechnic College shall be the national center for higher professional teacher and technical education and training and the
development center for shoe and leather craft and other allied industries by 2020 (For Undergraduate Syllabus only).
Graduate School Vision The Marikina Polytechnic College is envisioned to be the national center for advanced studies in higher technical and professional education. (For
Undergraduate Syllabus only)
MPC Mission The Marikina Polytechnic College is committed to promote quality and relevant education and training for prospective administrators, teachers,
training, technopreneurs and to produce quality researches for the development of shoe and leather craft and other allied industries. (For
Undergraduate Syllabus only).
Graduate School Mission The Marikina Polytechnic College Graduate School is committed to develop research – oriented and technologically competent professional and
leaders of various educational institutions for national and global development.
Value Infused 1. Appreciate the scope / objectives of quantity food production
2. Appreciate the importance of trendsetters and elements of food service system
3. Value the differences in service system
4. Exhibit patience in solving conversions of weights and yields
Session Course Learning Outcomes Topic/Content Instructional Assessment
Number Delivery / Strategies / Activities
(By week)
1st week 1. Quantity/Institutional food production Explanation of the details of
1.1 Composition of a Food Service Industry Quantity Institutional Food Written Test
Explain quantity/institutional food a. Catering services Production Graded Recitation
production b. Industrial/Institutional Cafeteria
c. Commissary Discussion of the aspects of
Elucidate the trendsetter of quantity d. Restaurants quantity and quality food
production 1.2 Aspects of Quantity Food Production production
1.3 Aims of Quantity Food Production
1.4 Aspects of Quality Food Production Lecture the aims of quantity
food production
2. Trendsetter of Quantity Production Discussion of the trendsetter of
2.1 Nutrition quantity production
2.2 Information Technology
2.3 Packaging Technology
2.4 Environmental Renewal
2nd week 3. Elements of Food Service System
3.1. Environmental
Discuss the elements of food service 3.2. External Discussion of the elements of Written Test
system 3.3. Internal food service system Graded Recitation
Differentiate the types of food service 4.1 Types of Food Service System Discussion of the differences of
systems 4.1 Conventional the types of food service system
4.2 Centralized
4.3 Assemble serve
3rd week 5. Manpower Planning
5.1 Qualitative
5.2 Quantitative Explanation of manpower planning
Explain the things to consider in 5.3 Staff Scheduling Written Test
manpower planning as well as staff Oral Questioning Guide
scheduling Discussion of the elements to
6. Elements to Consider in Determining Production consider in determining volume for
Volume production
Discuss the elements to consider in 6.1 Sales History
determining volume for production 6.2 Volume Forecasting
6.2.1 Information needed in Volume
Forecasting
4th week Explain the different ways of 7. Determining Yield Discussion of the different ways of Oral Questioning Guide
determining yield 7.1 Importance of Yield determining yield Performance Test using
7.2 Different Yield Test Rubrics
5th – 6th
week Solve problems regarding given 8. Weights, Measurements and its equivalents Lecture on the conversion of Written Test
measurements. 8.1 Weights and its conversion weights, measurements and Problem Solving
equivalents Graded Recitation
9. Butchers test/cooking on concerned weights
9.1 Frozen, thawed, drippings, fats, trimmings
9.2 Saleable weight
Course References:
Gisslen, Wayne. (2011) Professional Cooking. New Jersey: John Wiley & Sons, Inc.
MacVeign, Jeremy. (2013) International Cuisine. Connecticut: Delmar Cengage Learning.
Daza, Nora V. and Felix, Michaela. (2012) Festive Dishes by Nora with Family and Friends. Mandaluyong Anvil Publishing.
Walsh, Stuart and Walsh, Coral. (2nd Edition) Commercial Cookery. New Jersey: Pearson Edition
Additional Supplementary Materials:
Magazines – Cook, Flavors, Yummy, Food
On-line sources
Course Requirements:
Class Participation (Recitation/Interaction) - 10%
- 10%
Quizzes - 20%
- 20%
Work Habits and Attitude
- 40%
Mid-term and Final Exam 100%
Projects, Individual/Group Activities
TOTAL
Course Policies:
Students are expected to observe and abide the Academic Policies and Code of Conduct based on the Student and Faculty Manual.
For discussions: Students must always participate in the class discussion as required by the instructor.
Consultation Period:
ASSESSMENT
COURSE OUTCOMES PERFORMANCE INDICATORS EVIDENCE PERFORMANCE PERFORMANCE STANDARDS
Manifest knowledge and skills in Quantity Compilation of sample food production test The students must submit compilation
Food Production on concerned weights. of standardized recipes with costing.
TESDA Training Regulations
Selling of standardized recipes Following a set of rubrics in every TESDA Competency-Based Curriculum
Demonstrate various methods and activity.
techniques of Quantity Food Production Passed all the examinations
Using performance checklist criteria,
the students will showcase their skills in
food exhibit using their standardized
recipes.
Prepared by: Noted by: Approved by:
Mrs. Celia P. Dayao Dr. Rowena C. Mande, Ed. D. Ma. Louella O. Rufa, Ed. D.
Professor Dean of the Graduate School Vise President of Academic Affairs
