The document provides information on a course syllabus for Kitchen Essentials and Basic Food Preparation at Western Philippines University. It includes the university's vision and mission, goals and objectives of the program, intended learning outcomes, topics to be covered in each class, teaching methods and assessments. The course covers topics such as food safety, kitchen tools and equipment, mise en place, cooking principles, menus and recipes, food presentation, stocks and sauces, salads, and egg cookery. Students will learn fundamental cooking techniques and food preparation through lectures, discussions, laboratory exercises and assessments.

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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
COURSE SYLLABUS
HPC 101 – Kitchen Essentials and Basic Food Preparation
Vision
WPU: the leading knowledge center for sustainable development of West Philippines and beyond.
Mission
WPU commits to develop quality human resource and green technologies for a dynamic economy and sustainable development through relevant instruction, research and
extension services.
Goals of the College.
1. To provide quality education in the fields of business and management that is responsive to regional, national and international development.
2. To pursue relevant research and extension activities through linkages with business organization, government and non-government agencies.
Objectives of the Program. (Except For GE Subjects)
1. To prepare students to undertake task, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government agencies in
accordance with the competency standards.
2. To produce skilled and manpower needs of tourism industry providers including government and non-government agencies in the local, national and international
environment.
3. To equip students with knowledge and skills who aimed to seek employment and assume entry level jobs in the areas of Food and Beverage, Front Office and
Housekeeping Operations.
Program Outcomes. (Depending on the CMO Of the Program)
1. Articulate and discuss the latest developments in the specific field of practice.
2. Work effectively and independently in multi-disciplinary and multi-cultural teams.
3. Act in recognition of professional, social, and ethical responsibility.
4. Preserve and promote “Filipino historical and cultural heritage”.
5. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.
6. Work effectively with other stakeholders and manage conflict in the workplace.
7. Demonstrate corporate citizenship and social responsibility.
8. Exercise high personal moral and ethical standards.
9. Demonstrate knowledge on the tourism industry, local tourism products and services.
10. Manage and market a service-oriented business organization.

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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
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11. Perform and monitor financial transactions and reports.
12. Perform human capital development functions of a tourism-oriented organization.
13. Utilize various communication channels proficiently in dealing with guests and colleagues.
14. Observe and perform risk mitigation activities.
15. Interpret and apply relevant laws related to tourism industry.
16. Produce food products and services complying with enterprise standards.
17. Provide food and beverage service and manage the operation seamlessly based on industry standard.
18. Perform and maintain various housekeeping services for guest and facility operations.
19. Plan and implement a risk management program to provide a safe and secure workplace.
Program Curriculum Map (if given in the CMO include in the syllabus, add columns if necessary)
Course Program Outcomes
Clusters Code Title
Pre-
requisite
1 2 3 4 5 6 7 8
A. Course Information
Course Code HPC 101
Course Title Kitchen Essentials and Basic Food Preparation
Course Description This course is designed to equip the students with the fundamentals of the different techniques and methods, dealing with both the
theoretical & practical kitchen applications of the subject. Principles and theories behind the varied cookery methods and their applications
to varied ingredients, and the techniques or preparation and execution would be enhanced through the daily lectures and kitchen exercises.
Pre-requisite Course Risk Management as Applied to Safety, Security and Sanitation
Co-requisite Course None
Term and Year Level
Offering First Semester, Second Year
Credit Unit/s 1-2-3
Contact Hours/Week 2 hours lecture & 5 hours laboratory
B. Learning Outcomes
At the end of the semester, the students can:
1. Recognize the application of the University’s mission and objectives in the work place and exhibit the core values of the University.
2. Determine the different positions and function of kitchen production.
3. Identify and properly operate equipment & common culinary hand tools.

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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
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4. Productively apply appropriate cooking skills
5. Identify various cooking techniques.
6. Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
7. Maintain positive relations with others, cooperate through teamwork and group participation.
8. Exhibit appropriate work habits and attitudes; demonstrate a willingness to compromise.
9. Identify behaviors for establishing successful working relationships
10. Demonstrate a positive attitude, conversation skills, & personal hygiene
11. Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
12. Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these.
13. Utilize portion control, work flow, plating and garnishing principals.
C. Learning Plan
Week
Intended Learning
Outcomes
Topics
Teaching and Learning
Activities
Instructional
Resources
Assessment
Tools/Tasks
1
At the end of the topic, the
students can: Understand the
concept of outcome-based
education and infer the results and
applications of the learning
acquired through this particular
course.
ORIENTATION
1.1 Western Philippines
University
1.2 Mission
1.3 Vision
1.4 Core Values
1.5 University Policies and Regulations
1.6 Objectives of the HM
1.7 Course Syllabus, Requirements and
Grading System
1.8 Classroom Requirements and
Laboratory Guidelines
1.9 Laboratory Uniform
A. Face to face
B. New Normal
● Laptop
● LCD Projector with
PowerPoint
Presentation
A. Face to face
B. New Normal
2
● At the end of the topic, the
students can:
● Develop general knowledge on
the origins and development of
food service in hotels,
restaurants, and institutions.
● Explain the kitchen
organization, and the job
I - The Food Service Industry
1.1 History
1.2 Development of the new equipment
1.3 Organization of the modern Kitchen
1.4 Kitchen Organizational Chart
1.5 Kitchen Layout
1.6 Kitchen Brigade
● PowerPoint lecture
● Faculty-facilitated
group discussion &
presentation
● Group performance
Task No. 1 – Kitchen
Layout
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Materials
● Summative
Written Works
No. 1
● Summative
Performance
Task No. 1

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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
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requirements, the principles of
basic cuisine production
information. The kitchen
design and physical features,
classify the kitchen
equipment’s, and the
precautions for kitchen
security.
● Describes the operating units
in the kitchen and the various
responsibilities of the kitchen
staff.
1.7 Function and Responsibilities by the
kitchen/ food production unit
● Advance Research on
Food Sanitation, Types
of Bacteria, Food Borne
Illness/ diseases
● Bring materials for
cleaning sanitizing
equipment
3
● At the end of the topic, the
students can:
● Describe steps to prevent food
poisoning and food-borne
diseases.
● Describe and explain the most
important components of food
and what happen to them
when they are cooked.
II - Sanitation and Safety
2.1 Food Safety and
Sanitation
2.2 Personal Hygiene
2.3 Food Storage
2.4 Cleaning and Sanitizing Equipment
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Performance
Task No. 2 - Cleaning
sanitizing equipment
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 2
● Summative
Performance
Task No. 2
(rubrics)
4
● At the end of the topic, the
students can:
● Identify the dos’s and don’ts
associated with the safe and
efficient use of standard
cooking equipment, processing
equipment, holding and
storage equipment, measuring
devices and knives, hand tools
and small equipment
● Various knife cuts are used to
shape vegetables and herbs. A
thorough mastery of knife skill
includes the ability to prepare
vegetables and herbs properly
III - Tools and Equipment
3.1 Standard for Tools and Equipment
3.2 Cooking Equipment
3.3 Anatomy of Knife
3.4 The Professional Kitchen
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 3
● Summative
Performance
Task No. 3
(rubrics)

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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
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for cutting, to use a variety of
cutting tools and make cuts
that are uniform and precise so
they cook evenly and have a
neat attractive appearance.
5
● At the end of the topic, the
students can:
● Describe five general steps
used in planning mise-en-
place.
● Define terms related to
practicing correct Mise-en-
place.
● Explain why Mise-en-place is
important during meal
preparation.
● Identify activities
accomplished when practicing
effective Mise-en-place.
IV - Mise-en-Place
4.1 Planning and organizing product
4.2 Basic Cuts and Shape
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 1
– cut the different types
of vegetables
● Cooking application
from the different types
of vegetables cutting
● Research and bring
different types of Herbs
and Spices
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 4
● Rubrics on
Kitchen
Laboratory No. 1
evaluation form.
6
● At the end of the topic, the
students can:
● Describe and explain the most
important components of food
and what happen to them
when they are cooked.
● Explains the importance of
aromatic herbs, spices and
mixtures in the culinary
profession. Gives general
information about spices.
Knows importance
of spice and herbs in human
life. Will be able to attain and
use aromatic herbs, spices and
mixtures. Knows foods and
beverages made by plants.
V - Basic Cooking Principles
5.1 The Concept of Cooking
5.2 Herbs and Spices
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion and
presentation
● Group Performance
Task Laboratory No. 4 –
Blind fold activities for
herbs and spices
familiarization
● Research about on
metric conversion
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 5
● Summative
Performance
Task No. 4
(rubrics)
●

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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
7
● At the end of the topic, the
students can:
● Explain how the makeup of a
menu depends on the type of
meal and on the institution
using it.
● Describe the differences
between static and cycle menus,
and between à la carte and table
d’hôte menus.
● List in order of their usual
service the courses that might
appear on modern menus.
● Devise balanced menus that
contain an adequate variety of
foods and that can be
efficiently and economically
prepared.
VI - Menus, Recipes and Cost
Management
6.1 Menu Forms and Functions
6.2 Kitchen Capacity and Availability of
Foods
6.3 Measurement
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Performance
Task No. 5 –
familiarization on
measuring equipment
(measuring cup,
measuring spoon, liquid
measuring cup, digital
weighing scale and
manual
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Performance
Task No. 5
● Individual Quiz
(costing)
8
● At the end of the topic, the
students can:
● Describe plating decisions that
must be made for an attractive
plate or platter presentation.
● Summarize the importance of
appropriate color, height,
proportion, shapes, and
textures in plate presentation,
and
● Design a well-thought-out
plate or platter that includes
garnishes.
● Describe the six categories of
nutrients & explain their
functions in the body and
VII - Food Presentation, Garnish and
Nutrient
7.1 Plate Presentation
7.2 Classical terms in Modern Kitchen
7.3 Nutrients
7.4 The Food Pyramid
● PowerPoint Lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 2
– individual plating
(food photography)
● Research the different
types of stocks, sauces
and soups
● Research the different
type of recipes (stocks,
sauces, and soups)
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 6
● Rubrics on
Kitchen
Laboratory No. 2
evaluation form.

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name some food sources of
each.
9 MIDTERM WRITTEN EXAMINATION
10
● At the end of the topic, the
students can:
● Prepare
various stocks and sauce ingre
dients and apply
to stock and sauce production.
● Evaluate flavor profiles
within stocks, sauces and
soups and demonstrate proper
adjustment techniques.
● Identify and prepare various
types of sauces including
mother sauces and
small sauces.
VIII - Stocks, Sauces, and Soup
8.1 Stocks
8.2 Sauces
8.3 Soups
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation r
● Group Laboratory No. 3
– preparation for white
and brown stocks,
preparation and
application of cooking
(velouté, espagnole, and
bechamel sauce)
● Preparation and
application of cooking,
clear, creamy and
consume.
● Research the different
type of Salads and
Dressing
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 7
● Rubrics on
Kitchen
Laboratory No. 3
evaluation form.
11
● At the end of the topic, the
students can:
● Identify the classifications of
salad dressings - mayonnaise
based and vinaigrette based.
Students will be able to apply
their knife skills when
preparing the salads.
IX - Salads and Salad Dressing
9.1 Salad
9.2 Dessert Salad
9.3 Vegetables Salad
9.4 Salad Dressing
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 4
– Preparation for leafy
and non-leafy
vegetables salads
● Preparation for fruits
and vegetables salads
with at least 2 different
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 8
● Rubrics on
Kitchen
Laboratory No. 4
evaluation form.

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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
types of dressing
(mayonnaise and
vinaigrette)
● Research about
different types of egg
cookery, different type
of sandwiches and hors
d’oeuvres
12
● At the end of the topic, the
students can:
● Identify and prepare
ingredients according to
standard recipes and the
market forms of eggs;
● Explain the uses of eggs in
culinary; and cook egg dishes
with appropriate taste and
seasoned in accordance with
the prescribed standard.
● Identify sandwiches, wraps,
equipment, tools and
materials.
● Describe the distinction
between amuse-bouchées,
appetizers and hors d’oeuvres.
● Distinguish between the
various international
appetizers and their service
customs.
● Demonstrate the nature and
distinction between hot and
cold hors d’oeuvres.
X - Egg Cookery, Sandwiches and Hors
d’oeuvres
10.1 All about eggs
10.2 Sandwiches
10.3 Hors d’oeuvres
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 5
- preparation and
application of egg
cookery, types of
sandwiches (hot and
cold sandwiches) and
hors d’oeuvres (canape,
bruschetta, and caviar)
● Research on types of
Milanese
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Rubrics on
Kitchen
Laboratory No. 5
evaluation form.
13
● At the end of the topic, the
students can:
XI - Potatoes, Legumes, Grains, Pasta
and other Starches
11.1 Potatoes
● PowerPoint lecture ● Laptop ● Summative
Written Works
No. 10

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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
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● Distinguish the major types of
rice.
● Distinguish the major types of
other grains used in food
service.
● Prepare grains by simmering
and by the pilaf and risotto
methods.
● Distinguish major kinds and
shapes of commercial pasta
and determine their quality.
● Prepare fresh and commercial
pasta, and list the steps
involved in the alternate
steam-table service method of
its preparation.
11.2 Legumes
11.3 Pasta
11.4 Grains
11.5 Starch
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 6
– preparation and
application of 1 dish of
potato, 1 dish of
legumes, 1 dish of pasta
and 1 dish of Milanese
● Research about the
parts of swine,
chicken/poultry
● Research at least 1
recipe for beef, pork and
chicken with serving
and costing
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Rubrics on
Kitchen
Laboratory No. 6
evaluation form.
14-15
● At the end of the topic, the
students can:
● Identify cuts of meat and offal
on blank illustrations of the
carcasses of lamb, veal/beef,
pork/ham.
● Classify and describe suitable
cuts of meat that can be
prepared using the;
● Classify and describe suitable
cuts of meat that can be
prepared using the following
methods stewing, boiling,
braising, sautéing.
● Explain the differences
between light meat and dark
meat, and describe how these
differences affect cooking.
XII - Understanding Meats & Meat
Poultry, Cooking Meat Poultry and
Games
12.1 Meat Composition, Structure and
the basic quality factors
12.2 Meat understanding Basic Cuts
12.3. Cooking Meats Poultry and
Games
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 7
– preparation and
application of meat
cookery, poultry and
games
● Research the types fish
and shellfish with
picture and recipes with
number of serving and
costing and bring the
prescribed uniform
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 11
● Rubrics on
Kitchen
Laboratory No. 7
evaluation form.

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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
● Describe four techniques that
help keep chicken or turkey
breast moist while roasting.
16
● At the end of the topic, the
students can:
● Classify and describe
cuts/whole fish and shell fish
suitable for cooking in the
following methods: poaching,
grilling, baking and frying.
● Prepare, cook and serve root,
stem, flower, fruit, leaf, pulse,
dried and fungi type
vegetables.
● Identify the types of
vegetables.
● Explain the method of
preparing, cooking and serving
all types of vegetables - Fresh -
Frozen – Convenience.
XIII - Understanding Fish, Shellfish,
and Vegetables
13.1 Fish Composition and Structure
13.2 Shellfish Composition and
Structure
13.3 Cooking Fish and Shellfish
13.4 Vegetables
13.5 General Rules of Vegetables
Cookery
13.6 Cooking Vegetables
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 8
– Preparation and
application of Fish,
shellfish and vegetables
● Research recipe about
hot and cold dessert
with number of serving
and costing. Bring your
prescribed uniform
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 12
● Rubrics on
Kitchen
Laboratory No. 8
evaluation form
17
● At the end of the topic, the
students can:
● Classify and identify the types
of desserts.
● Prepare puddings, gelatin
desserts, specialty desserts
(soufflés, baked Alaska, babas)
● Use convenient desserts
14 - Dessert Hot and Cold
14.1 History
14.2 Dessert
14.3 Ingredients
14.4 Types of Dessert
● PowerPoint
Presentation
● Interactive-discussion
● Faculty-facilitated
group discussion &
presentation
Laboratory No. 9 –
Preparation and
application of hot and
cold dessert
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 13
● Rubrics on
Kitchen
Laboratory No. 9
evaluation form.
18 FINAL WRITTEN EXAMINATION
D. References (printed/online resources must be within 10 years)
1. On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in Culinary & Hospitality)

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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
Part of: What's New in Culinary & Hospitality (8 Books) | by Sarah Labensky, Alan Hause, et al. | Jan 18, 2018
2. The Professional Chef & Creating Your Culinary Career & Garde Manger & In the Hands of a Chef Set
The Culinary Institute of America (CIA) ISBN: 978-1-119-52036-8 March 2018
3. Professional Cooking, 9th Edition
by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | Apr 19, 2018
4. Study Guide to accompany Professional Cooking, 9th Edition
by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | May 8, 2018
5. Essentials of Professional Cooking, 2nd Edition
by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | Mar 23, 2015
E. Grading System
Table for the Lecture
Criteria Midterm Final
Quizzes/Assignment 20% 20%
Attendance/Attitude & Behavior 15% 15%
Class Participation/Report 15% 15%
Output 15% 15%
Major Exam 35% 35%
---------------------------------------------------------------------------
100% 100%
Table 2.0
Grade
Total Weighted Score
( Passing=60)
1.0 95.60- 100.00
1.25 91.15- 95.59
1.5 86.70- 91.14
1.75 82.25- 86.69
2.0 77.80-82.24
2.25 73.35- 77.79
2.5 68.90- 73.34

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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
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2.75 64.45- 68.89
3.0 60.00- 64.44
5.00 Below 60
F. Course Requirements
1. Midterm/ Final Event Activity
2. Quizzes/ Long Tests
3. Recitation/Assignment
4. End Term Project (Output)
5. Laboratory Exercise
6. Attitude/Grooming
7. Attendance
G. Course Policies
ATTENDANCE: A student at WPU is expected to attend classes in order to progress satisfactorily toward completion of course objectives. In this intense, hands-on course,
attendance is mandatory for all classes. The reason for the absence does not matter. Even if you are ill or have a good reason for being absent, the information below applies. In
other words, your participation is very important! Failure to have the proper uniform and equipment will result in forfeiture of 50% of the lab grade for
the day. Every lab that you miss means 50 points are lost.
Arriving late will count against you. Leaving after the lecture means you will earn no credit for the day- if you are not in the kitchen you cannot participate. “Cutting out” before
the class is released from the kitchen by the instructor or kitchen manager will result in a loss of 50% of your earned grade for that day.
EXCESS ABSENCES: No matter how many classes you miss, you are always welcome to attend a class. Students accumulating more than more three (3) absences may
jeopardize their grade, fail or be withdrawn from the course. If you are not in class, you cannot earn evaluation points, so this will have a tendency to pull down your total points
earned for the course. Remember, a perfect daily grade is 50 points. Two absences are nearly the difference between an “A” and a “B” or “D” and “F”. You may also miss
opportunities to complete skill competency projects.
TARDINESS: Tardiness is inconsiderate and affects all students. Be professional an on time. Excessive tardiness may be reflected in your grade.
MAKE-UP WORK: In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original dates. Please come to my office during office hours. The
daily lab grade, mid-term, and final exams may not be made up after the class has been held or the exam given. Any arrangements for special scheduling of an exam must be
made at least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.

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Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates. Hand-outs from previous classes are not usually brought
to the next class. You can pick up a handout during chef’s hours if available.
STUDENTS WITH DISABILITIES
Each campus offers support services for students with documented physical or psychological disabilities. Students with disabilities must request reasonable accommodations
through the Office for Students with Disabilities on campus where they expect to take the majority of their classes. Students are encouraged to do this three weeks before the
start of the semester.
H. Consultation Hours
You are encouraged to inquire about your course grade to date at any time. No giving of extra credit work to individual students because it is inherently unfair to those
students who consistently work hard to achieve a high grade every day. Incomplete are not normally given unless you have a situation such as a serious, long term medical
problem that prevents you from attending class.
Prepared by: OMAR L. PALAO SANTIAGO, CHARMAE E. ROY B. CABARLES
Instructor I Instructor I Instructor I
Date Signed: _______ Date Signed: ________ Date Signed: ________
Recommending Approval: JOSEPH C. LLANTO Approved: SOL DE VILLA B. RAMA
Program Chair, BSHM DEAN, CBM
Date Signed: __________ Date Signed: __________