You are on page 1of 13

NORTHERN QUEZON COLLEGE INC. Brgy.

Comon, Infanta, Quezon NQCI VISION: NQCI invisions as a center of quality education for the formation of integrally developed leader for God, country and the world. NQCI MISSION: To provide access to quality education at an affordable cost; To offer programs responsive to the needs of the people, society, and the world; To integrate moral and spiritual values in all programs in the college; and To instill the spirit of cooperativism in the school and community programs. SYLLABUS COURSE: BSED (2-A) SUBJECT: VALUES EDUCATION YEAR: 2nd Yr. SEMESTER: 1st

1.0 SUBJECT DESCRIPTION: This course will involve lecture/discussion of values education; thrust a challenge to Philippine Education, theoretical foundations in the study of values etc. It will develop the students 3 cognitive domains that being needed by a person. 2.0 CREDIT UNITS: 3 Units 3.0 TIME DURATION: 3 Hours/week 4.0 OBJECTIVES:

Values as considered the heart of education are given to the students for them to be guided and motivate their skills and also a personality development for them to be able to perform on their respected areas of assignment. 5.0 COURSE CONTENT: 5.1 CHAPTER I VALUES EDUCATION THRUST: A CHALLENGE TO PHILIPPINE EDUCATION 5.1.1 Why Values Education 5.1.2 Conceptual Meaning of Values 5.1.3 Personal Transformation Needed 5.1.4 Random Thoughts on Values Education 5.1.5 Man, The Focus/Center of Values Education 5.1.6 Values Education Involves Change CHAPTER II VALUES EDUCATION FOR THE FILIPINOS: THE DECS VALUES EDUCATION FRAMEWORK 5.2.1 Rationale 5.2.2 Values Education Program 5.2.3 Objectives of the Program 5.2.4 Principles and Guidelines 5.2.5 Values Conceptual Framework 5.2.6 Philosophy of the Program

5.2

5.2.7 Core Values 5.2.8 Related Values 5.3 CHAPTER III THEORITICAL FOUNDATION IN THE STUDY OF VALUES 5.3.1 Meaning and Nature of Values 5.3.2 The Process of Valuing 5.3.3 The Phase Theory of Values 5.3.4 Values Skills and Development 5.3.5 Characteristics of Values 5.3.6 Classification of Values 5.4 CHAPTER IV THE PHILOSOPHY OF MAN 5.4.1 Human nature: an Overview 5.4.2 Man According to Western Philosophers 5.4.3 Man according to Oriental Philosophers 5.4.3.1 Man in Buddhism 5.4.3.2 Man in Confucianism 5.4.3.3 The Taoist View of Man 5.4.3.4 Other Attributes of Man 5.5 CHAPTER V TOWARDS BEING HUMAN 5.5.1 What does it mean to be a Man? 5.5.2 Man as a Being-at-the-World 5.5.3 Man as Being-Through-Others 5.5.4 Man as Being-With-Others 5.5.5 Man as Being-for-Himself 5.5.6 Man as Being-for-Others 5.5.7 Man as Being-Unto-Others 5.5.8 Man as Being-for-Others and as a Being-for-God 5.6 CHAPTER VI THE NATURE OF HUMAN NATURE 5.6.1 Journeying Back to the Self 5.6.2 Oneself, Free or Determined 5.6.3 Different Psychosocial Models 5.6.4 The Psychoanalytic Model 5.6.5 The Behavioristic Model 5.6.6 The Humanistic Model 5.6.7 The Existential Model 5.6.8 A System Approach to Understanding Human Behavior 5.7 CHAPTER VII THE SELF AND ITS DEVELOPMENT 5.7.1 The Significance of the Self 5.7.2 Heredity, Environment and the Self 5.7.3 Nature of the Self 5.7.4 Characteristics of the Self 5.7.5 Origin of the Self 5.7.6 Development of the Self 5.7.7 Our Frame of Reference 5.7.8 The Generalized Other: Reference Group 5.7.9 The Self According to Different Authors

5.7.10 5.7.11 5.7.12 5.7.13 5.7.14 5.7.15 5.7.16 5.7.17 5.7.18 5.7.19

Self Esteem Self Confidence Self Respect Self Esteem and Pride Factors Affecting Self Esteem Plural Participation of the Self Perceiving and Experiencing Adjustment and Enhancement of the Self Self Esteem and Pleasure Authenticity and Becoming

5.8 CHAPTER VIII JOURNEYING BACK TO ONES FAMILY 5.8.1 5.8.2 5.8.3 5.8.4 What is the Family Classification of the Family Functions of the Family Family Development Tasks

5.9 CHAPTER IX A MORAL RECOVERY PROGRAM BUILDING A NATION 5.9.1 Strengths of the Filipino Character 5.9.2 Many Faces of the Filipino 5.9.3 Roots of the Filipino Character 5.9.4 Goals for Change 5.9.5 Strategies for Change

BUILDING

PEOPLE,

5.10 CHAPTER X POSITIVE ASPECTS OF PHILIPPINE VALUES 5.10.1 Introduction 5.10.2 Social/Cultural System 5.10.3 The Philippine Value System 5.10.4 Sex Values in the Philippines 5.11 CHAPTER XI SOME FILIPINO CULTURAL VALUES 5.11.1 Introduction 5.11.2 Social Acceptance 5.11.3 Reciprocity 5.11.4 Other Cultural Values 6.0 METHODS: 6.1 Lecture 6.2 Discussion 6.3 Demonstration

7.0

SUGGESTED REFERENCES 7.1 Bauzon, Prisciliano T: Essentials of Values Education. Second Edition, National Book Store, Philippine Copyright 2002. 7.2 Lardizabal, Amparo S. and Gonzales, Ma. Cecilia F, Values Education. Published and distributed by Rex Book Store, RBS Values Education First Edition 1999. 7.3 Palispis, Epitacio S: Introduction to Values Education, Rex Printing Company INC. Philippines 2005.

8.0

REQUIREMENTS: 8.1 Role Playing/Activities 8.2 Exams EVALUATIONS: 9.1 Deportment 9.2 Quizzes 9.3 Recitation 9.4 Exams 10% 25% 25% 40% Total 100% 9.5 Computation of Grades: Averaging

9.0

Prepared by:

KRISTY P. CEDO-BUSTONERA Instructress

Checked by:

PEDRITO S. PALISPIS Education Department Head

NORTHERN QUEZON COLLEGE INC. Brgy. Comon, Infanta, Quezon NQCI VISION: NQCI invisions as a center of quality education for the formation of integrally developed leader for God, country and the world. NQCI MISSION: To provide access to quality education at an affordable cost; To offer programs responsive to the needs of the people, society, and the world; To integrate moral and spiritual values in all programs in the college; and To instill the spirit of cooperativism in the school and community programs.

SYLLABUS COURSE: BEED (3-A & 3-B) SUBJECT: HOME ECONOMICS AND LIVELIHOOD EDUCATION (HELE) YEAR: 3rd SEMESTER: 1st

1.0 SUBJECT DESCRIPTION: This course will involve lecture/discussion of teaching strategies in livelihood and vocational education today; is specifically prepared for Filipino students who are taking degree programs in the teacher education curriculum. 2.0 CREDIT UNITS: 3 Units 3.0 TIME DURATION: 3 Hours/week 4.0 OBJECTIVES: The course will object for the development of students work skills and the enhancement of proper methodology for earning a living exemplified by vocational education. 5.0 COURSE CONTENT: Introduction Technology and Home economics and Multi Intelligence Strategies The National Principles and Self Reliance The Constitution of Education General Objectives of T.H.E. in Philippine Schools General Objectives of Vocational Education Concomitant Learning Activities 5.1 CHAPTER I THE TEACHER AND THE TEACHING FACTORS 1. Code of Conduct and Ethical Standards for Public Officials and Employees or Republic Act No. 6713 2. Mandate to Teachers 3. Objectives of SEDP 4. Program Competencies of T.H.E. 5. Area of Technology and Home Economics 6. The Teachers Life

7. 8.

The Teachers Education Conceptual Relationship Between Technology and Home Economics and Vocational Education

5.2 CHAPTER II KITCHEN ORGANIZATION AND LAY OUT 1. Functions of the Kitchen 2. Organizing the Job- division of Work 3. Kitchen Lay out 4. Job Description of kitchen staff 5.3 CHAPTER III KITCHEN TOOLS AND EQUIPMENT 1. Kitchen Machines 2. Equipment, Tools and their uses 3. Baking Tools 4. Proper Use and Operation of Kitchen Tools/Equipment 5.4 CHAPTER IV SANITATION AND SAFETY IN CULINARY OPERATIONS 1. Definition and Importance of Sanitation and Food Safety 2. Bacteria and How they multiply 3. Causes of Food Poisoning and Food Borne Diseases 4. HACCP Analysis and Control 5. Food Safety Standards 6. Quality Standards for Perishable Foods 7. Meat Inspection and Grading 8. Food Safety in the Storage of Food 9. How long Can Foods be Stored 10. Food Safety in Food Preparation 11. Reheating Foods 12. Thawing Foods 13. Food Safety in Serving Foods 14. Time Control-keeping Foods Out of the Danger Zone 15. Sanitation Maintenance Concerning Utensils/Equipment 16. Protection Against Chemical/Physical Hazards 17. Prevention of Cross Contamination 18. The Safe Food Handler-Personal Hygiene 19. Proper Hand Washing 20. Safety and Accident Prevention 5.5 CHAPTER V BASIC PREPARATION BEFORE COOKING 1. Basic Preparations Before Cooking 2. Making Requisition of Kitchen Stocks 3. Washing Ingredients for Cooking 4. Preparation of Vegetables and Other Ingredients 5. How to Slice, Dice, Chop, and Mince with Pictures 6. Different Cuts of Vegetables 7. Preparing Sea foods for Cooking 8. Cutting and Filleting Fish 9. Preparation for Chicken

5.6

CHAPTER VI BASIC COOKING METHODS 1. Blanching and deep fat frying 2. Boiling, Simmering, Poaching and stewing 3. Steaming, and Braising 4. Grilling, Broiling, Marinating 5. Glazing, Roasting and Baking 6. Meat and Fish Preservation 7. Stocks and sauces 8. Thickening and Binding Items 9. Recipes for Sauces CHAPTER VII PREPARATION OF COLD DISHES, FRUIT AND VEGETABLE CARVING 1. Classification of Cold Dishes 2. Hors Doeuvres and classification 3. Canaps and Relishes 4. Salads and Salad Dressing 5. Tips in the Preparation of Garnishes 6. Carving Tools, Containers for Platter/Cold Dishes 7. Fruit Carving Procedures

5.7

5.8 CHAPTER VIII MENU PLANNING, RECIPE PREPARATION AND COSTING 1. Steps Planning a Menu 2. Analysis of the Market 3. Components of the Menu 4. Menu Format 5. Sample Menus 5.9 CHAPTER IX TABLE SETTING AND NAPKIN FOLDING 1. Different Types of Table Setting 2. Skirting 3. Basic up to Fancy Napkin Folding 4. Flower Arrangements 5.10 CHAPTER X STEWARDING OPERATIONS 1. Organization and Functions of the Steward Section 2. Manual Dishwashing 3. Sanitizing and Cleaning Procedures 4. Mechanical Cleaning and sanitizing 5. Storage and Handling Equipment 6. Cleaning Food Storage Equipment 7. Garbage Disposal and waste Management 5.11 CHAPTER XI HERBS AND SPICES 1. Forms and Uses of Herbs 2. Various Herbs and Spices Used for Cooking

6.0 METHODS: 6.1 Lecture 6.2 Discussion 6.3 Demonstration/Cooking Laboratory

7.0 SUGGESTED REFERENCES: 7.1 Dagoon, Jessie D.: Teaching Strategies in Livelihood and Vocational Education Today, Rex Book Store Inc.. Philippines Copyright 2003 7.2 Roldan,Amelia Samson and Crespo, Amelia Malapatan,: Housekeeping Management., A Publication of Skills and Development and Management Services Year 2003 7.3 Roldan, Amelia Samson and Chef Reyes Dick, The Basics of Professional Cooking 7.4 A Publication of Skills and Development and Management Services Year 2006 8.0 REQUIREMENTS: 5.9 Laboratory Activities 5.10 Actual Exercises 5.11 Exams 9.0 EVALUATIONS: 9.1 Deportment 9.2 Quizzes 9.3 Recitation 9.4 Exams 10% 15% 15% 40%

9.5 Laboratory 20% Total 100% 9.5 Computation of Grades:

Averaging

Prepared by:

KRISTY P. CEDO-BUSTONERA Instructress Checked by:

PEDRITO S. PALISPIS Education Department Head

Rizal Marine and Technocomputer College San Marcos Street, Brgy. Ilog, Infanta Quezon

SYLLABUS
COURSE: HRS SUBJECT: COMMERCIAL COOKING (NC II) YEAR: 2nd SEMESTER: 1st

1.0SUBJECT DESCRIPTION: This course will involve lecture/discussion of teaching strategies in livelihood and vocational education today; is specifically prepared for Filipino students who are taking degree programs in the teacher education curriculum. 2.0CREDIT UNITS: 7 Units 3.0TIME DURATION: 7 Hrs/wk 4.0 OBJECTIVES: The course will object for the development of students work skills and the enhancement of proper methodology for earning a living exemplified by vocational education. 5.0 COURSE CONTENT: 5.1 CHAPTER I KITCHEN ORGANIZATION AND LAY OUT 5.1.1 Functions of the Kitchen 5.1.2 Organizing the Job- division of Work 5.1.3 Kitchen Lay out 5.1.4 Job Description of kitchen staff 5.2 CHAPTER II KITCHEN TOOLS AND EQUIPMENT 5.2.1 5.2.2 5.2.3 5.2.4 Kitchen Machines Equipment, Tools and their uses Baking Tools Proper Use and Operation of Kitchen Tools/Equipment

5.3 CHAPTER III SANITATION AND SAFETY IN CULINARY OPERATIONS 5.3.1 Definition and Importance of Sanitation and Food Safety 5.3.2 Bacteria and how they multiply 5.3.3 Causes of Food Poisoning and Food Borne Diseases 5.3.4 HACCP analysis and Control 5.3.5 Food Safety Standards 5.3.6 Quality Standards for Perishable Foods 5.3.7 Meat Inspection and Grading 5.3.8 Food Safety in the Storage of Food 5.3.9 How long Can Foods be Stored 5.3.10 Food Safety in Food Preparation 5.3.11 Reheating Foods 5.3.12 Thawing Foods

5.3.13 5.3.14 5.3.15 5.3.16 5.3.17 5.3.18 5.3.19 5.3.20

Food safety in Serving Foods Time Control-keeping Foods Out of the Danger Zone Sanitation Maintenance Concerning Utensils/Equipment Protection Against Chemical/Physical Hazards Prevention of Cross Contamination The safe Food Handler-Personal Hygiene Proper Hand Washing Safety and Accident Prevention

5.4 CHAPTER IV BASIC PREPARATION BEFORE COOKING 5.4.1 Basic Preparations Before Cooking 5.4.2 Making Requisition of Kitchen Stocks 5.4.3 Washing Ingredients for Cooking 5.4.4 Preparation of Vegetables and Other Ingredients 5.4.5 How to Slice, Dice, Chop, and Mince with Pictures 5.4.6 Different Cuts of Vegetables 5.4.7 Preparing Sea foods for Cooking 5.4.8 Cutting and Filleting Fish 5.4.9 Preparation for Chicken 5.5 CHAPTER V BASIC COOKING METHODS 5.5.1 Blanching and deep fat frying 5.5.2 Boiling, Simmering, Poaching and stewing 5.5.3 Steaming, and Braising 5.5.4 Grilling, Broiling, Marinating 5.5.5 Glazing, Roasting and Baking 5.5.6 Meat and Fish Preservation 5.5.7 Stocks and sauces 5.5.8 Thickening and Binding Items 5.5.9 Recipes for Sauces 5.6 CHAPTER VI PREPARATION OF COLD DISHES, FRUIT AND VEGETABLE CARVING 5.6.1 Classification of Cold Dishes 5.6.2 Hors Doeuvres and classification 5.6.3 Canaps and Relishes 5.6.4 Salads and Salad Dressing 5.6.5 Tips in the Preparation of Garnishes 5.6.6 Carving Tools, Containers for Platter/Cold Dishes 5.6.7 Fruit Carving Procedures 5.7 CHAPTER VII MENU PLANNING, RECIPE PREPARATION AND COSTING 5.7.1 Steps Planning a Menu 5.7.2 Analysis of the Market 5.7.3 Components of the Menu 5.7.4 Menu Format 5.7.5 Sample Menus 5.8 CHAPTER VIII TABLE SETTING AND NAPKIN FOLDING 5.8.1 Different Types of Table Setting 5.8.2 Skirting 5.8.3 Basic up to Fancy Napkin Folding 5.8.4 Flower Arrangements

5.9 CHAPTER IX STEWARDING OPERATIONS 5.9.1 Organization and Functions of the Steward Section 5.9.2 Manual Dishwashing 5.9.3 Sanitizing and Cleaning Procedures 5.9.4 Mechanical Cleaning and sanitizing 5.9.5 Storage and Handling Equipment 5.9.6 Cleaning Food Storage Equipment 5.9.7 Garbage Disposal and waste Management 5.10 CHAPTER X HERBS AND SPICES 5.10.1 Forms and Uses of Herbs 5.10.2 Various Herbs and Spices Used for Cooking 3 SUGGESTED REFERENCES: a. Dagoon, Jessie D.: Teaching Strategies in Livelihood and Vocational Education Today, Rex Book Store Inc.. Philippines Copyright 2003 b. Roldan,Amelia Samson and Crespo, Amelia Malapatan,: Housekeeping Management., A Publication of Skills and Development and Management Services Year 2003 c. Roldan, Amelia Samson and Chef Reyes Dick, The Basics of Professional Cooking d. A Publication of Skills and Development and Management Services Year 2006 REQUIREMENTS: a. Laboratory Activities b. Actual Exercises c. Exams EVALUATIONS: 9.1 Deportment 9.2 Quizzes 9.3 Recitation 9.4 Exams 9.5 Laboratory 10% 15% 10% 30% 35% Total 100% 9.5 Computation of Grades: Averaging

Prepared by:

KRISTY CEDO-BUSTONERA

Instructress

Checked by:

Approved by:

MERLITA P. MARINO Administrative Officer

Dr. Fermina Q. Villaluna President/BOT

Noted by: GIL GUTIZA Director