Course Title: SPECIALTY CUISINE
Course Code: ECHM 106
Course Description: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include menu planning, menu
research, authentic reproduction of ethnic menus. Students will have to plan, and standardize menus, assign work stations, plan and order production, and
execute said menus in an open restaurant.
Duration: 3 hours per week for 18 weeks for a total of 54 hours
Prerequisite: 3rd Yr. Standing
Course Learning Upon completion of ECHM 106 the student will be able to
Outcomes:
▪ Identify and distinguish major culinary regions, distinguishing flavors, unique cooking techniques, and foods of cuisines from Asia, Europe, Africa,
the Mediterranean, the Caribbean, and the Americas
▪ Identify and produce international flavors and cuisines
▪ Integrate flavors, ingredients, seasonings and cooking techniques of the major world cuisines in keeping with both traditional and current trends.
▪ Employ a variety of techniques, tools and basic professional guidelines to execute global recipes with optimal flavor, texture, temperature and
presentation in a manner consistent wit optimizing presentation of international cuisine.
▪ Consistently demonstrate effective mise en place, sanitation, safety, cooking skill, teamwork, task coordination, and professionalism in food
preparation, plating and dining room service.
▪ Identify the relationship between climate, topography, and diet of the region and the use of herbs, spices, oils and vinegars
▪ Demonstrate various culinary techniques through the use of meat, seafood, poultry and variety meats, regions and cultures
▪ Apply and assess menu construction, colors balance, texture, flavors through menu preparation
Saint Francis of Assisi College
#96 Bayanan, Bacoor City, Cavite
Teaching and Learning Activities
Topics References Assessment Tasks (ATs) Resource Materials
(TLAs)
UNIT 1
● Interactivity ● Cooking Demonstration-Work ● Computer
Orientation
Element 1: Select dishes for Cooking with an Asian Accent by Ying Chang Compestine Projects
● Content and Interaction ● Internet
special cuisines ● Online Activities
-Identify and select a range ∙ http://www.bbc.co.uk/food/cuisines ● Self-paced learning ● E-mail
dishes for special cuisines ∙http://www.betterhealth.vic.gov.au/bhcarticles.nsf/pages/ ● Collaborative Learning (Online)
-Introduction Vegetarian_eating ● Synchronous Discussion ● LMS
-World cuisines ● Critical Reviews
-Religion and Food ● Readings and ● MS Powerpoint
Preference ● Online exams
● Research, ● MS Word
-Name and situate countries
● Recitation ● Portfolios of Recipe ● Video Editor
to be studied throughout
semester ● Guided Designs ● Identifying ingredients ● Photo Editor
-Design a list of exotic items
and their country of origin ● Brainstorming, ● Costing Report
and their contribution to
world cuisines ● Case Study and Review of ● Prepare food in a wok safely and
1. The Cuisine of Mexico Related Literature, properly
2. The Cuisine of South
America ● Group Dynamics ● Prepare a variety of dishes
3. The Cuisine of the typical to these regions – South
Caribbean America, Mexico
4. The Cuisine of Japan
-Discuss the Japanese food
aesthetic and the presentation
of Japanese food
5. The Cuisine of China
6. The Cuisine of Korea
7. The Cuisine of Southeast
Asia
-Catering to special days
-Element 2: Identify and
purchase foods-Select food
items/commodities in
accordance with dish
requirements
-Element 3: Identify and use
specific equipment for special
cuisines
UNIT 2 Cooking with an Asian Accent by Ying Chang Compestine
Galing GAling Philippine Cuisine by Nora Mariles Daza ● Interactivity ● Cooking Demonstration-Work ● Computer
-Religion and Food
Preference Projects
● Content and Interaction ● Internet
A. The Cuisine of Southeast ∙ http://www.nationaldish.org/.
∙ http://www.epicurious.com/articlesguides/blogs/80dishes
● Online Activities
Asia ● Self-paced learning ● E-mail
∙ http://www.butlersguild.com/index.php?subject=103.
8. The Cuisine of Spain ● Collaborative Learning (Online)
9. The Cuisine of the Middle ● Synchronous Discussion ● LMS
East ● Critical Reviews
10. The Cuisine of Turkey, ● Guided Designs ● MS PowerPoint
Greece, and Crete ● Online exams
● Brainstorming, ● MS Word
11. The Cuisine of Africa
12. The Cuisine of India
● Case Study and Review of ● Portfolios of Recipe ● Video Editor
13. The Cuisine of the British
Isles Related Literature,
● Identifying ingredients ● Photo Editor
14. The Cuisine of France ● Group Dynamics
-Differentiate between ● Costing Report
classical and modern
variations of French cuisine ● Prepare classical French menu
-Catering to special days and descriptive French menu
Element 2: Identify and description
purchase foods-Select food
items/commodities in
accordance with dish
requirements
-Element 3: Identify and use
specific equipment for special
cuisines
UNIT 3 Cooking with an Asian Accent by Ying Chang Compestine
● Interactivity ● Cooking Demonstration-Work ● Computer
A. The Cuisine of Italy Projects
● Content and Interaction ● Internet
-Define the difference ∙ http://seasonalfoodguide.com/
● Online Activities
between classical and ∙ http://www.bbcgoodfood.com/content/local/seasonal/table/. ● Self-paced learning ● E-mail
regional cuisines of Italy ● Collaborative Learning (Online)
16. The Cuisine of Germany, ● Synchronous Discussion ● LMS
Austria, and Switzerland ● Critical Reviews
17. The Cuisine of ● Readings and ● MS PowerPoint
Scandinavia and Russia ● Online exams
● Research, ● MS Word
18. Identify cuisines native to ● Portfolios of Recipes
the U.S. ● Recitation ● Video Editor
-Catering to special days ● Identifying ingredients
-Element 2: Identify and ● Guided Designs ● Photo Editor
purchase foods-Select food ● Costing Report
items/commodities in ● Brainstorming,
accordance with dish ● Prepare Italian menu with
● Case Study and Review of
requirements accompanying menu description
-Element 3: Identify and use Related Literature,
● Prepare an American food
specific equipment for special ● Group Dynamics
cuisines according to CNN travel
GRADING SYSTEM
⮚ COURSE GRADE = 30% Prelim Period Grade + 30% Midterm Period Grade + 40% Final Period Grade
⮚ PERIOD GRADE = 40 % Major Exam + 30% Quizzes + 20% Class Participation + 10% Attendance
COURSE EVALUATION
Course Evaluation:
Major Examinations …………………………………………… 40%
Quizzes/Exercises/Assignment/Recitation/Report…………………………………………… 40%
Peer Evaluation/Collaborative exercises …...…………………………...…………… 20%
Cooking Laboratory ……………………………………………. 20%
CLASS POLICY
✔ Please ensure your course enrollment.
✔ Submit course activities on time.
✔ Seek advice regarding your course deliverable to your INSTRUCTOR.
✔ Attend ONLINE class discussion regularly.
✔ Always be in proper class attire.
✔ Observe proper decorum during ONLINE class discussion.
✔ Avoid absences. Nine (9) hours of absences means “Warning” and beyond
nine hours is “Failed due to excessive absences.”
LAB ETIQUETTE:
In addition to having all recipes and equipment you will need to abide by the following kitchen policies:
✔ No jewelry except a wedding ring (absolutely no facial piercings and only one small pair of earrings such as studs –male or female)
✔ Clean shaven faces only
✔ Students hair must be restrained (no pieces hanging out in front)
✔ No long or fake or painted finger nails
✔ Personal hygiene is a must!
✔ Please be advised that this action will result in zeros for the day that CAN NOT be made up.
