Personal Brand Exploration Presentation Eric Bonilla
HPC 101 Kitchen Essentials.docx
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WPU-QSF-ACAD-10A Rev. 00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
COURSE SYLLABUS
HPC 101 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
Vision
WPU the leading knowledge center for sustainable development of the 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. Toprovide quality education in the fields of business and management that is responsive to regional, national and international development.
2. Topursue relevant research and extension activities through linkages with business organization, government and non-government agencies.
Objectives of the Program (EXCEPT FOR GE SUBJECTS)
1. Toprepare students to undertake tasks, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government
agencies in accordance with the competency standards.
2. Toproduce skilled and manpower needs of tourism industry providers including government and non-government agencies in the local, national and
international environment.
3. Toequip students with knowledge and skills who aimed to seek employment and assume entry leveljobs in the areas of Food and Beverage, Front Office and
Housekeeping Operations.
Program Outcomes (CMO no. 62, s 2017)
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.
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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
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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.
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 the 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 standards.
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.
A. Course Information
Course Code HPC 101
Course Title Kitchen Essentials & 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 thesubject. Principles and theories behind the variedcookery
methods and their applications to varied ingredients, and the techniques for 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
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 workplace and exhibit the core values of the University.
2. Determine the different positions and function of kitchen production.
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3. Identify and properly operate equipment & common culinary hand tools.
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.
2. Learning Plan
Week Intended
Learning
Outcomes
Topics Teaching and Learning
Activities
Instructional
Resources
Assessment Tools/Tasks
1 ● 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
● PowerPoint lecture
● Faculty-facilitated
group discussion &
presentation regarding
on Mission, Vision,
Core Values, and
University policies
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Class participation in
formative
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2 ● Develop general
knowledge on the
origins and
development of
food service in
hotels,
restaurants, and
institutions.
● Explain the
kitchen
organization, and
the job
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.
●
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
1.7 Function and
Responsibilities by the
kitchen/ food
production unit
● PowerPoint lecture
● Faculty-facilitated
group discussion &
presentation
● Group performance
Task No. 1 – Kitchen
Layout
● Advance Research on
Food Sanitation, Types
of Bacteria, Food Borne
Illness/ diseases
● Bring materials for
cleaning sanitizing
equipment
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Materials
● Summative Written Works
No. 1
● Summative Performance
Task No. 1 (rubrics)
3 ● Describe steps to
prevent food
II - Sanitation and Safety
2.1 Food Safety and
● PowerPoint lecture
Presentation
● Laptop ● Summative Written Works
No. 2
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poisoning and
food-borne
diseases
● Describe and
explain the most
important
components of
food and what
happen to them
when they are
cooked.
Sanitation
2.2 Personal Hygiene
2.3 Food Storage
2.4 Cleaning and
Sanitizing Equipment
● Faculty-facilitated
group discussion &
presentation
● Group Performance
Task No. 2 - Cleaning
sanitizing equipment
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Performance
Task No. 2 (rubrics)
4 ● 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
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
● Group Performance
Task No. 3 –
Familiarization of Tools
and Equipment and
Demonstration parts of
the knife and uses.
● Research the different
types of Vegetables
Cutting
● Bring materials for next
activity (different type
of vegetables) and
complete set of uniform
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Written Works
No. 3
● Summative Performance
Task No. 3 (rubrics)
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skill includes the
ability to prepare
vegetables and
herbs properly 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 ● 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 ● Describe and
explain the most
V - Basic Cooking
Principles
● PowerPoint lecture
Presentation
● Laptop ● Summative Written Works
No. 5
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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
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important
components of
food and what
happen to them
when they are
cooked.
● Explains the
importance of
aromatic herbs, s
pices 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, s
pices and
mixtures. Knows
foods and
beverages made
by plants.
5.1 The Concept of
Cooking
5.2 Herbs and Spices
● 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
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Performance
Task No. 4 (rubrics)
7 ● Explain how the
makeup of a
menu depends on
the type of meal
and on the
VI - Menus, Recipes and
Cost Management
6.1 Menu Forms and
Functions
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Performance
Task No. 5
● Individual Quiz (costing)
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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.
6.2Kitchen Capacity and
Availability of Foods
6.3Measurement
● Group Performance
Task No. 5 –
familiarization on
measuring equipment
(measuring cup,
measuring spoon, liquid
measuring cup, digital
weighing scale and
manual
9 ● Describe plating
decisions that
must be made for
an attractive plate
or platter
presentation.
● Summarize the
importance of
appropriate
colour, height,
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)
● 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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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
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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 name
some food
sources of each.
● Research the different
types of stocks, sauces
and soups
● Research the different
type of recipes (stocks,
sauces, and soups)
9
Midterm Examination
10 ● Prepare
various stocks an
d sauce ingredient
s and apply
to stock and sauce
production.
● Evaluate flavor
profiles
within stocks, sau
ces and soups and
demonstrate
proper
adjustment
techniques.
VIII - Stocks, Sauces, and
Soups
8.1 Stocks
8.2Sauces
8.3Soups
● 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,
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Written Works
No. 7
● Rubrics on Kitchen
Laboratory No. 3 evaluation
form.
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WPU-QSF-ACAD-10A Rev. 00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
● Identify and
prepare various
types
of sauces includin
g
mother sauces an
d small sauces.
clear, creamy and
consume.
● Research the different
type of Salads and
Dressing
11 ● 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
types of dressing
(mayonnaise and
vinaigrette)
● Research about
different types of egg
cookery, different type
of sandwiches and hors
d’oeuvres
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Written Works
No. 8
● Rubrics on Kitchen
Laboratory No. 4 evaluation
form.
12 ● Identify and
prepare
ingredients
according to
standard recipes
and the market
forms of eggs;
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
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Written Works
No. 9
● Rubrics on Kitchen
Laboratory No. 5 evaluation
form.
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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
● 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-
bouches,
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.
application of egg
cookery, types of
sandwiches (hot and
cold sandwiches) and
hors d’oeuvres (canape,
bruschetta, and caviar)
● Research on types of
Milanese
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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
13 ● 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.
XI - Potatoes, Legumes,
Grains, Pasta and other
Starches
11.1 Potatoes
11.2 Legumes
11.3 Pasta
11.4 Grains
11.5 Starch
● PowerPoint lecture
● 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
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Written Works
No. 10
● Rubrics on Kitchen
Laboratory No. 6 evaluation
form.
14-15 ● 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
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
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 7
– preparation and
application of meat
● 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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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
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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.
● Describe four
techniques that
help keep chicken
or turkey breast
moist while
roasting.
12.3. Cooking Meats
Poultry and Games
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
16 ● Classify and
describe
cuts/whole fish
and shell fish
suitable for
cooking in the
following
methods:
XIII - Understanding
Fish, Shellfish, and
Vegetables
13.1 Fish Composition
and Structure
13.2 Shellfish
Composition and Structure
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 8
– Preparation and
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory Material
● Summative Written Works
No. 12
● Rubrics on Kitchen
Laboratory No. 8 evaluation
form.
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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
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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.
13.3 Cooking Fish and
Shellfish
13.4 Vegetables
13.5 GeneralRules of
Vegetables Cookery
13.5 Cooking Vegetables
application of Fish,
shellfish and vegetables
● Research recipe about
hot and cold dessert
with number of serving
and costing. Bring your
prescribed uniform
17 ● Classify and
identify the types
of desserts.
● Prepare
puddings, gelatin
desserts, specialty
desserts (soufflés,
baked Alaska,
babas)
● Use convenient
desserts
XIV - 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 Examination
D. References
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ACADEMIC AFFAIRS
On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in Culinary & Hospitality) Part of: What's New in Culinary &
Hospitality (8 Books) | by Sarah Labensky, Alan Hause, et al. | Jan 18, 2018
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
Professional Cooking, 9th Edition by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | Apr 19, 2018
Study Guide to accompany Professional Cooking, 9th Edition by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | May 8, 2018
Essentials of Professional Cooking, 2nd Edition by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC | Mar 23, 2015
E. Grading System
1. Written Works -20%
2. Performance Task - 60%
3. Major Examination - 20%
TOTAL =100%
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
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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
ATTENDANCE: A student at WPU is expected toattend 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 arealways welcome to attenda 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. Twoabsences 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. Thedaily lab grade, mid-term,and final exams may not be made up after the class has been held or the examgiven. Any arrangementsfor 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.
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 totake the majority of their classes. Students are encouraged to do
this three weeks before the start of the semester.
H. Consultation Hours
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Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
You are encouraged to inquire about your course grade to date at any time. No giving of extra credit work toindividual 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
Faculty
Recommending Approval: Approved:
JOSEPH C. LLANTO SOL DE VILLA B. RAMA
Program Chair College Dean