Our Lady of the Pillar College- San Manuel Inc.

District 3, San Manuel, Isabela

COURSE SYLLABUS IN CULINARY NUTRITION

First Semester, School Year 2020-2021

I. OLPC-SMI Philosophy, Vision, Mission and Core Values

Pillarican Philosophy of Education

Pillarican education is a life-long journey towards total transformation so that everyone becomes a pillar of peace, justice, love of humanity with preferential option for the poor and deep concern for
the environment.

Vision

OLPC-SMI, a Catholic college, as evangelizing arm of the local church, envisions a totally transform community.

Mission

Thus, OLPC-SMI as a sharer in the life and mission of the local church commits to:

A. Provide equal opportunity and access to equality education integrating Gospel and Filipino cultural values, responsive and relevant to the needs of the times.

B. Create in the school community an atmosphere and opportunities for individual transformation that lead to Christian community living.

C. Reach out to people enriching their faith-life experience needed in building a just and humane society.

OLPC-SMI Core Values

People-Oriented with preferential option for the poor

Insistent passion for excellence

Loyal to the school and team work oriented

Lifelong learners

Accountable and Christ-centered and

 Responsible Filipino citizen with social and environmental consciousness

II. Vision, Mission, Objectives of the College of Hospitality Management

Vision:

The College of Hospitality Management envisions to become locally and globally recognized leading college in hospitality education producing transformed Christians and competent hospitality
professionals.

Mission:

A. Provide opportunity for experiential learning within the hospitality environment putting into practice the theories and principles in hospitality management;

B. Create and maintain a positive public presence by actively responding to the needs of industry, government, and society in order to prepare the playing field for employment
and to become productive members of society; and

C. Reach out to people and help alleviate lives through transfer of technology and capability building using practical application of hotel and restaurant operations.

Objectives:

The College of Hospitality Management aims to:

1. Produce competent, proficiency and effective hoteliers and restaurateurs who can integrate Gospel and Filipino Cultural Values in the pursuit of local and national goals;

2. Develop hospitality business leaders imbued with social conscience and who can actively involve themselves in socio-economic development;

3. Hoteliers and restaurateurs who can respond effectively to the changing demands of the hospitality sector and the community as a whole; and Equip prospective hoteliers and
restaurateurs to the world of hospitality industry.

III. Course Identification

1. Course Name: HMPE3: Culinary Nutrition

2. Course Credit: 3 units, 54 hours

3. Course Description: The student will learn fundamental culinary nutrition principles and theories for various groups are investigated. Healthy foods, pleasing to the eyes and the palate, will be
prepared to cater to the growing number of healthy-minded customers. Recipe and menu development including ingredient selection and cooking techniques will be discussed. Special diet such as
low-fat, low sodium, diabetic, gluten-free and caloric intake will also be discussed.

4. Contact Hours/Week: 3 hours

5. Pre-requisite: THC 2: Risk Management as Applied to Safety, Security and Sanitation, HPC1: Kitchen Essentials and Basic Food Preparation

6. Course Outcomes:

 Differentiate between different menus needed for various retail and contract facilities.
 Examine the needs of an operation's menu using demographics, menu mix and theme, nutritional value and integrate the capabilities of staff and the limitations of the facility.
 Appraise the balanced nutritional menu created for an operation and evaluate the importance of basic nutrition for restaurants and the food service industry.

PROGRAM OUTCOMES THAT ARE ADDRESSED BY THE COURSE ON CULINARY NUTRITION

Program Outcomes
Articulate and discuss the
latest developments in the
specific field of practice.
Performance Indicators
1. Familiarize and apply key
terms and concepts of
food and nutrition
2. Differentiate the different
types of nutrition
3. Identify the different
characteristics of good
and poor nutritional status
4. Identify the different
functions of food
Timetable (54
Course Outcomes Course Topics Teaching/Learning Activities
hours)
Interpret and apply food Chapter 1: Food Nutrition and Discussion about the key concepts of 6 hours/2 weeks
and nutrition concepts to Health food and nutrition
evaluate and improve the - Key Nutrition Concept
nutritional health of and Terms
communities Film Viewing: Introduction to Culinary
- Normal Nutrition, Nutrition
Malnutrition, Under
nutrition, and Over
Nutrition Individual Activity: Plan ways on how
to achieve a good nutritional Status
- Characteristics of a Good
and Poor Nutritional
Status

5. Apply the different - Functions of Food

recommended dietary
allowances for Nutrients - Digestion, absorption and
Utilization of Nutrients

- Recommended Dietary
Allowances for Nutrients
1. Calculate and interpret Interpret and apply Chapter 2: Nutrients and Energy PowerPoint presentation and discussion 12 hours/4 weeks
nutrient composition of nutrition concepts to about Nutrients and Energy
 foods
2. Apply scientific research,
including microbiology,
food science and food
safety to functions of
ingredients in food and
process controls
3. Identify and Familiarize
about the different
disorders of nutrition.
evaluate and improve the
nutritional health of
individuals with medical
conditions
- Carbohydrates
- Fats and Other Lipids Film-viewing: Nutrition Disorders
- Protein and Amino Acids
Individual Activity: List the foods you
- Energy Metabolism include in your daily meals. Check and
see if you use the amounts of food
- Fat Soluble Vitamins indicated in the daily food guide.
- Water Soluble Vitamins
- Major Trace and
Minerals

- Water, Fluids,
Electrolytes, and Acid
Based- Minerals

- Nutrition for Fitness,

Athletics and Sports

Produce food products and
services complying with
enterprise standards.
1. Demonstrate basic food
preparation, quantity food
production, and food
presentation skills
2. Modify recipes and recipe
proportions for individual,
group dietary and volume
production
3. Summarize health
promotion and disease
prevention theories and
guidelines and explain the
role of food in promotion
- Disorders of Nutrition
PRELIMINARY EXAMINATION
Identify and apply food Chapter 3: Meal Planning and Discussion on Meal Planning and 9 hours/3 weeks
principles to food and Management Management
nutrition systems.
- Food Guides for selecting Individual Activity: Design your desired
an Adequate Diet menu for family and different age
groups based on the given guidelines.
- Meal Planning for the
Family
- Meal Planning for
various age groups
- Meal patterns
Chapter 4: Foods PowerPoint Presentation and Discussion 9 hours/3 weeks
on food preparation processes
 of a healthy lifestyle - Food Selection, Purchase
and Storage
4. Analyze foodservice Tandem Activity and Demonstration:
operations using the - Food Preparation Design and Prepare Food for the chosen
foodservice systems age groups.
approach - Effect of Preparation on
Food Components
5. Design and prepare meals
for various age groups - Factors affecting Food
Acceptance
6. Design and prepare menu
for individuals with - Food Sanitation and
different meal patterns Hygiene
MIDTERM EXAMINATION
Plan and implement a risk 1. Apply biological, Interpret and apply Chapter 5: Diet Therapy PowerPoint Presentation and Discussion 12 hours/ 4 weeks
management program to biochemical and nutrition concepts to - Adaptation of Normal on Diet Therapy, adaptation and normal
provide a safe and secure physiologic scientific evaluate and improve the Diet diet.
workplace. principles to nutrition nutritional health of
practice individuals with medical - Principle of Diet Therapy Individual Activity: Design Meal Plan
conditions and Therapeutic for the different medical conditions
Articulate and discuss the 2. Interpret of medical Nutrition
latest developments in the terminology and
specific field of practice. laboratory parameters - Nutrition in Infections,
relating to nutrition Fever, and Lung Disease

3. Interpret scientific - Nutrition in Diseases of

research, apply it to the Gastrointestinal Tract
nutrition practices, and
document interventions - Nutrition in the Diseases
of Liver, Gallbladder,
4. Calculate and/or define of and Pancreas
diets for health conditions
addressed by health - Nutrition in Diabetes
promotion/disease Mellitus
prevention activities or
uncomplicated instances - Nutrition in
of chronic disease of the Cardiovascular Disease
general population
- Diet and Nutrition in
5. Collect pertinent
 information for Kidney Diseases
comprehensive nutrition
assessments - Nutrition in Cancer

6. Determine medical - Nutrition in Immune

nutrition therapy for a System Dysfunction,
variety of advanced AIDS, and Allergies
medical conditions.
- Nutrition support in
Metabolic Disorders

- Nutrition in Stress, Burns

and Surgery

- Nutrition: Addictive
Behaviors in Anorexia
Nervosa, Bulimia, and
Alcoholism

- Nutrient Drug Interaction

Articulate and discuss the
latest developments in the
specific field of practice.
1. Identify the risk of
overweight and obesity
2. Compute ideal weight and
desirable body weight
3. Describe body
composition, total body
fat, and body fat
distribution in relationship
to ideal body weight
Integrate knowledge and Chapter 6: Weight Management Discussion and PowerPoint Presentation 6 hours/ 2 weeks
skills in food and
nutrition with - Weight Management Film Viewing: Eating Disorders
professional issues
affecting the nutrition - Eating Disorders Tandem Activity: Design a Weight Loss
and/or dietetics fields. Meal and Program
- Spa Cuisine
- Exercise and Sports
Nutrition

4. Explain metabolism and

basal metabolic rate in
context body weight

5. Evaluate medical
treatments for obesity
 6. Identify techniques of
eating right when eating
out

7. Recognize behavior
modification techniques
for weight management
FINAL EXAMINATION

Suggested Readings:
- Mudambi, S.R, Rajagopal M.V (2007), Fundamentals of Foods, Nutrition, and Diet Therapy
- Marcus, Jacqueline B. (2013), Culinary Nutrition: The Science and Practice of Healthy Cooking
- Brown, Judith E. (2018), Nutrition Now 6th Edition

Course Requirements:
- Design menus for a full service Nutrition Food Service Facilities incorporating all the nutritional guidelines discussed

Grading System:

The minimum requirement for a passing grade is 75% as reflected in the Grading System of the institution which is composed of the following:
Quizzes 30%
Class Standing 30%
Major Examination 40%
Total 100%

The cumulative system is applied which is one-third of the previous and two-thirds of the present.
Aside from academic deficiency, other grounds for failing a course are:
Cheating during major examinations
Incurred more than 20% of the total number of contact hours in a semester
Failure to take a major examination with no valid reason

Classroom Policies:

Prepared: Noted by:

SHEENA HARRIEN D. MANSIBANG MARISSA F. PRUDENCIO, Ph., D.
CHM, Program Coordinator College Dean