Course Information
Course Code: HTM 112
Course Title: Culinary Arts
Description: This course is designed to equip the students with the fundamentals of the different
techniques and methods, dealing with both the theoretical and practical kitchen applications
of the subject. Principles behind varied cookery methods and their applications to varied
ingredients, and the techniques for preparation and execution would be enhanced through
the lectures and kitchen exercises. At the end of class, students are expected to prepare,
cook, and display different dishes in a professional manner.
Credits: 3 units
Contact Hours: 1 hour lecture/week and 4.5 hours laboratory/week
99 hours/18 weeks
Pre-requisite: HTM 101 – Risk Management as Applied to Safety, Security, and Sanitation
A.Y. and Semester: First Semester of A.Y. 2025-2026
Mode of Instruction: InFlex/Hybrid (MOLE and Google Classroom)
Instructor: Asst. Prof. Beatriz Fina A. Cañedo, MSc, CGSP
Contact Information: beatrizfina.canedo@g.msuiit.edu.ph
Learning Plan and Course Outline
Date Topic/s Mode of
Instruction
Week 1 Advance reading on: Asynchronous
• MSU-IIT Mission, Vision, and Core Values
• The Food Service Industry
• Kitchen Brigade
• Sanitation and Safety in the Kitchen
Week 2 MSU-IIT Vision, Mission and Core Values F2F
Classroom Policies
The Food Service Industry (Quiz)
Sanitation and Safety in the Kitchen (Quiz)
Week 3 Kitchen Tools and Equipment F2F and
Online (Sept 5)
Week 4 Basic Cooking Principles Online
Week 5 Basic Food Preparation and Techniques F2F
Lab No. 1: Basic Kitchen Cuts and Moving Exam on
Tools and Equipment
Week 6 Menus, Recipes, and Cost Management Asynchronous
Lab No. 2: Recipe Costing
Week 7 PRELIMINARY EXAMINATION F2F
Week 8 Food Presentation, Garnish, and Nutrient F2F
Lab No. 3: Plating and Food Photography
Week 9 Stocks, Soups, and Sauces F2F
Lab No. 4:
Week 10 Salad and Salad Dressing F2F
Week 11 Egg Cookery, Sandwiches, Hors d’ouvres F2F
Week 12 MIDTERM EXAMINATION F2F
Week 13 Potatoes, Legumes, Grains, Pasta, and Other F2F
Starches
Week 14 Meat Cookery: Beef, Pork, Chicken, Games F2F
Week 15 Fish, Shellfish, and Vegetable Cookery F2F
Week 16 Hot and Cold Dessert Cookery Online
Week 17 FINAL EXAMINATION: CULMINATING ACTIVITY F2F
Week 18 Grade Consultation Hybrid
Grading System
Attendance and Attitude 10%
Quizzes/Assignment/Class Participation 10%
Peer Evaluation 10%
Practical Executions 30%
Major Exam 30%
Special Projects: Recipe Book and Class Magazine 10%
Total 100%
Rubrics for Culinary Practical Execution:
Preparation (Requisition and Marketing) 15%
Execution 35%
Time Management and Pre-preparation 20%
Safety and Sanitation 20%
Peer Rating 10%
Total 100%
References
Books:
• Cornell, DA and Yao, CA. (2020). Kitchen Essentials and Basic Food Preparation. First Edition. Rex Book Store.
Manila, Philippines.
• Crocker, B. (2023). The Betty Crocker Cookbook: Everything You Need to Know to Cook Today. 13 th Edition.
• Culinary Institute of America. (2024). The Professional Chef. 10th Edition. John Wiley & Sons, Inc. New York, USA.
ISBN: 978-1-119-49880-3
• Gisslen, W. (2021). Professional Baking. 8 th Edition. John Wiley & Sons, Inc. New York, USA. ISBN: 978-1-119-
74495-5
• Gisslen, W. (2019). Professional Cooking. 9 th Edition. John Wiley & Sons, Inc. New York, USA. ISBN: 978-1-119-
39965-0
• Velasquez, L.M. (2022). Kitchen Essentials and Basic Food Preparations. Edric Publishing House. Manila,
Philippines.
E-books:
• Culinary Institute of America. (2024). Online Resources. Accessed from https://www.ciachef.edu/online-resources/
YouTube:
• Chef Rudakova. (n.d.). Home. [YouTube Channel]. YouTube. Retrieved on August 6, 2025 from
https://www.youtube.com/@chefrudakova
• Epicurious. (n.d.). Home [YouTube Channel]. YouTube. Retrieved on August 6, 2025 from
https://www.youtube.com/@epicurious
• Fallow London. (n.d.). Home. [YouTube Channel]. YouTube. Retrieved on August 6, 2025 from
https://www.youtube.com/@fallowlondon
• Hospitality Broadcast. (n.d.). Home [YouTube Channel]. YouTube. Retrieved on August 6, 2025 from
https://www.youtube.com/@hospitalitybroadcast
• Le Cordon Bleu. (n.d.). Home [YouTube Channel]. YouTube. Retrieved on August 6, 2025 from
https://www.youtube.com/@lcbschools
Classroom Policies
General Guidelines:
1. Must come on time and report to your classes regularly.
2. Submit requirements before the deadline to avoid deductions.
3. Utilize time efficiently and stay on task.
4. Inform your teacher in case of absence through text or written communication/excuse letter.
5. Involve actively in the different activities/group dynamics initiated in the classroom.
6. Talk only when required by the teacher. Don’t talk when someone else is talking. Wait for your turn.
7. Study your lesson everyday even without examination.
8. Treat your classmates fairly. Respect the rights, opinions and property of others.
9. Upgrade your level of technological competence.
10. Deliver reports eloquently with mastery and confidence.
11. Exhibit exemplary behavior at all times in school and even outside the school campus.
12. Never use mobile phone or any communication gadgets during classes and examination days.
13. Throw your garbage into designated trash bins and arrange the chairs before leaving the classroom.
Attendance:
1. Any student who fails to attend his/her class must obtain an excuse letter to be presented to the instructor concerned
not later than the second class session following his return. If his/her absence is due to illness, he/she must report
it to the MSU-IIT Clinic within three days after his/her absence and secure a medical certificate.
2. When his absences reach 20% (20 hours) of the total contact hours of a particular subject, he shall be dropped from
his class. (Article 338, MSU Code)
3. Students are allowed to join and take the quiz or exam within 15 minutes of tardiness.
Communicable and Other Illness:
1. Students are required to get medically tested for HEPA A, HEPA B, and TUBERCOLOSIS Tests and must have
a NEGATIVE result to be able to join the laboratory class.
2. If student tested POSITIVE to HEPA A, HEPA B, and TUBERCOLOSIS Tests, the instructor shall notify the
department chairperson and the department, and student shall seek clearance from the Institute Physician.
3. Any other forms of communicable disease, students must notify their instructor, and shall seek clearance from
the Institute Physician.
4. Students must advise the instructor of any epileptic or seizure disorders as well.
