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HPC106 FUNDAMENTALS IN FOOD SERVICE OPERATIONS.docx

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HPC106 FUNDAMENTALS IN FOOD SERVICE OPERATIONS.docx

  1. 1. Page | 1 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines 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.
  2. 2. Page | 2 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT ACADEMIC AFFAIRS 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.
  3. 3. Page | 3 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT ACADEMIC AFFAIRS 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
  4. 4. Page | 4 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT ACADEMIC AFFAIRS 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)
  5. 5. Page | 5 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT ACADEMIC AFFAIRS 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) ●
  6. 6. Page | 6 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines 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.
  7. 7. Page | 7 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT ACADEMIC AFFAIRS 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.
  8. 8. Page | 8 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
  9. 9. Page | 9 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT ACADEMIC AFFAIRS ● 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.
  10. 10. Page | 10 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines 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)
  11. 11. Page | 11 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines 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
  12. 12. Page | 12 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT ACADEMIC AFFAIRS 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.
  13. 13. Page | 13 WPU-QSF-ACAD-10A Rev. 01 (01.10.22) Republic of the Philippines 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: __________

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