Culinary Institute of the Philippines / Johannes H. Talusan

Includes bibliographical references.

Title page -- Letter of endorsement -- Jury's Approval sheet -- Acknowledgement -- Chapter I. Introduction -- Chapter II. Methodology -- Chapter III. Terms of references -- Chapter IV. Design framework -- Chapter V. Analysis -- Chapter VI. Conclusion and recommendation -- Bibliography -- Appendices/Annexes -- Profile of proponent.

In many developing countries in the world, the rate of population growth is known to be faster then the speed of food production. trough the years, the gap between the two continued to increase to an extent that malnourished has become a common occurrence in these countries. Although efforts are expended towards increasing agricultural productivity, all these may simply go to waste if agricultural yield will not be harnessed to the fullest extent. For as long as there is inefficient post harvest handling procedures coupled with inadequate transportation and distribution systems, maximum utilization of farm produce cannot be realized. There is an urgent need to provide the means to increase food availability. One of the answers to this need could be the proper practice of food processing both at the farm site and in the industrial sectors of the country, especially this Institute of Culinary to be the first to established for all the professionals to learn more about kitchen management. The opportunities for everyone to know cooking including decorating, only few give an importance to this craft. The rise of fast- food chains has conceded with the boom industry in food prepared outside the home, meals planned and prepared for special occasions and for guest are often fashioned by non-rational decision making.