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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

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Environment and the Self 5.6 Classification of Values 5.4. Free or Determined 5.4.4 CHAPTER IV THE PHILOSOPHY OF MAN 5.2.3.5.6.4 The Psychoanalytic Model 5.6 The Humanistic Model 5.1 Human nature: an Overview 5.4.7.7.3 Different Psychosocial Models 5.3.3.1 The Significance of the Self 5.8 Man as Being-for-Others and as a Being-for-God 5.3 CHAPTER III THEORITICAL FOUNDATION IN THE STUDY OF VALUES 5.7 The Existential Model 5.7.6.1 Man in Buddhism 5.3 Nature of the Self 5.2 Heredity.3.2 The Process of Valuing 5.5.2.6 CHAPTER VI THE NATURE OF HUMAN NATURE 5.5.5.6.5 Origin of the Self 5.5.7.4 Other Attributes of Man 5.3.7.1 Meaning and Nature of Values 5.4 Values Skills and Development 5.4.5.5 Man as Being-for-Himself 5.6.3.3.4.2 Oneself.5.4 Characteristics of the Self 5.2 Man as a Being-at-the-World 5.5 CHAPTER V TOWARDS BEING HUMAN 5.2 Man According to Western Philosophers 5.4.6.3.3 Man as Being-Through-Others 5.6 Development of the Self 5.8 Related Values 5.6.7 Our Frame of Reference 5.7 CHAPTER VII THE SELF AND ITS DEVELOPMENT 5.2 Man in Confucianism 5.6 Man as Being-for-Others 5.6.7.5.7.3 The Phase Theory of Values 5.7.1 What does it mean to be a Man? 5.3 The Taoist View of Man 5.1 Journeying Back to the Self 5.4.3 Man according to Oriental Philosophers 5.4 Man as Being-With-Others 5.7 Man as Being-Unto-Others 5.3.8 A System Approach to Understanding Human Behavior 5.8 The Generalized Other: Reference Group 5.5 Characteristics of Values 5.5.9 The Self According to Different Authors .7.6.5 The Behavioristic Model 5.3.7 Core Values 5.

8.1 5.19 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 5.11.12 5.8 CHAPTER VIII JOURNEYING BACK TO ONE’S FAMILY 5.10.5 Strategies for Change BUILDING A PEOPLE.11.7.8.7.14 5.7.9.7.0 METHODS: 6.4 Sex Values in the Philippines 5.3 Reciprocity 5.3 The Philippine Value System 5.9.9.7.17 5.10 CHAPTER X POSITIVE ASPECTS OF PHILIPPINE VALUES 5.13 5.4 Other Cultural Values 6.4 What is the Family Classification of the Family Functions of the Family Family Development Tasks 5.7.1 Lecture 6.1 Introduction 5.8.11.2 5.4 Goals for Change 5.10 5.9 CHAPTER IX A MORAL RECOVERY PROGRAM BUILDING A NATION 5.11 5.16 5.18 5.7.3 Roots of the Filipino Character 5.3 Demonstration .8.2 Many Faces of the Filipino 5.2 Social Acceptance 5.7.5.9.9.2 Social/Cultural System 5.11 CHAPTER XI SOME FILIPINO CULTURAL VALUES 5.7.15 5.1 Strengths of the Filipino Character 5.10.10.10.3 5.7.11.2 Discussion 6.1 Introduction 5. 5.

Cecilia F.2 Exams EVALUATIONS: 9. Ma.1 Role Playing/Activities 8. Published and distributed by Rex Book Store. Prisciliano T: Essentials of Values Education. RBS Values Education First Edition 1999.4 Exams 10% 25% 25% 40% Total 100% 9. Philippine Copyright 2002.0 Prepared by: KRISTY P. Rex Printing Company INC. Epitacio S: Introduction to Values Education. Second Edition.1 Deportment 9.7. Amparo S. 8. PALISPIS Education Department Head . 7. Philippines 2005.5 Computation of Grades: Averaging 9. 7.2 Quizzes 9.0 REQUIREMENTS: 8.0 SUGGESTED REFERENCES 7.1 Bauzon.3 Recitation 9. CEDO-BUSTONERA Instructress Checked by: PEDRITO S. and Gonzales. National Book Store.3 Palispis. Values Education.2 Lardizabal.

0 CREDIT UNITS: 3 Units 3. and To instill the spirit of cooperativism in the school and community programs. Code of Conduct and Ethical Standards for Public Officials and Employees or Republic Act No. 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. Area of Technology and Home Economics 6. is specifically prepared for Filipino students who are taking degree programs in the teacher education curriculum. Infanta. Brgy.E.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. To integrate moral and spiritual values in all programs in the college. 5. society. Objectives of SEDP 4. country and the world. 6713 2.E.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.H. Program Competencies of T.NORTHERN QUEZON COLLEGE INC. NQCI MISSION:     To provide access to quality education at an affordable cost. Comon. Mandate to Teachers 3. Quezon NQCI VISION: NQCI invisions as a center of quality education for the formation of integrally developed leader for God. 2. To offer programs responsive to the needs of the people. and the world.1 CHAPTER I THE TEACHER AND THE TEACHING FACTORS 1. 5. in Philippine Schools General Objectives of Vocational Education Concomitant Learning Activities 5. The Teacher’s Life .H.0 TIME DURATION: 3 Hours/week 4.

Thawing Foods 13. Reheating Foods 12. Time Control-keeping Foods Out of the Danger Zone 15. Basic Preparations Before Cooking 2. Preparing Sea foods for Cooking 8. Chop. How long Can Foods be Stored 10. Food Safety in Serving Foods 14. Cutting and Filleting Fish 9.division of Work 3. Preparation of Vegetables and Other Ingredients 5. Tools and their uses 3. Proper Hand Washing 20. Protection Against Chemical/Physical Hazards 17. Baking Tools 4. Organizing the Job. HACCP Analysis and Control 5.5 CHAPTER V BASIC PREPARATION BEFORE COOKING 1. The Teachers Education Conceptual Relationship Between Technology and Home Economics and Vocational Education 5. and Mince with Pictures 6. 8. Meat Inspection and Grading 8. Functions of the Kitchen 2. Kitchen Lay out 4.7. Job Description of kitchen staff 5. Food Safety in the Storage of Food 9. Definition and Importance of Sanitation and Food Safety 2.3 CHAPTER III KITCHEN TOOLS AND EQUIPMENT 1. Prevention of Cross Contamination 18. Proper Use and Operation of Kitchen Tools/Equipment 5. How to Slice. Making Requisition of Kitchen Stocks 3. Washing Ingredients for Cooking 4. Quality Standards for Perishable Foods 7.2 CHAPTER II KITCHEN ORGANIZATION AND LAY OUT 1. Kitchen Machines 2. Sanitation Maintenance Concerning Utensils/Equipment 16. Dice. Safety and Accident Prevention 5.4 CHAPTER IV SANITATION AND SAFETY IN CULINARY OPERATIONS 1. Bacteria and How they multiply 3. The Safe Food Handler-Personal Hygiene 19. Different Cuts of Vegetables 7. Equipment. Causes of Food Poisoning and Food Borne Diseases 4. Food Safety Standards 6. Food Safety in Food Preparation 11. Preparation for Chicken .

Steaming. Canapés and Relishes 4. Roasting and Baking 6. Analysis of the Market 3.10 CHAPTER X STEWARDING OPERATIONS 1. Thickening and Binding Items 9. Poaching and stewing 3. Blanching and deep fat frying 2. Simmering. Carving Tools. Garbage Disposal and waste Management 5.1 Lecture 6.3 Demonstration/Cooking Laboratory . Menu Format 5. Stocks and sauces 8. Boiling. Skirting 3. Forms and Uses of Herbs 2. Glazing.2 Discussion 6. Sanitizing and Cleaning Procedures 4. Steps Planning a Menu 2. Components of the Menu 4. FRUIT AND VEGETABLE CARVING 1. Grilling. Sample Menus 5. Recipes for Sauces CHAPTER VII PREPARATION OF COLD DISHES. Salads and Salad Dressing 5.9 CHAPTER IX TABLE SETTING AND NAPKIN FOLDING 1. Flower Arrangements 5. Manual Dishwashing 3.7 5. Containers for Platter/Cold Dishes 7. Cleaning Food Storage Equipment 7.5. Mechanical Cleaning and sanitizing 5. Meat and Fish Preservation 7.8 CHAPTER VIII MENU PLANNING. Storage and Handling Equipment 6. Broiling. Various Herbs and Spices Used for Cooking 6. Hors D’oeuvres and classification 3. Marinating 5. and Braising 4. Classification of Cold Dishes 2. RECIPE PREPARATION AND COSTING 1. Organization and Functions of the Steward Section 2. Fruit Carving Procedures 5. Tips in the Preparation of Garnishes 6.6 CHAPTER VI BASIC COOKING METHODS 1. Different Types of Table Setting 2. Basic up to Fancy Napkin Folding 4.11 CHAPTER XI HERBS AND SPICES 1.0 METHODS: 6.

The Basics of Professional Cooking 7.: Teaching Strategies in Livelihood and Vocational Education Today.5 Computation of Grades: Averaging Prepared by: KRISTY P.: Housekeeping Management. CEDO-BUSTONERA Instructress Checked by: PEDRITO S.2 Roldan.7.1 Dagoon. Amelia Malapatan. Jessie D.0 REQUIREMENTS: 5.3 Roldan.1 Deportment 9.0 EVALUATIONS: 9.10 Actual Exercises 5.3 Recitation 9.2 Quizzes 9. Philippines Copyright 2003 7. Rex Book Store Inc.9 Laboratory Activities 5.11 Exams 9. A Publication of Skills and Development and Management Services Year 2003 7.Amelia Samson and Crespo. Amelia Samson and Chef Reyes Dick.4 Exams 10% 15% 15% 40% 9.5 Laboratory 20% Total 100% 9.. PALISPIS Education Department Head ..4 A Publication of Skills and Development and Management Services Year 2006 8.0 SUGGESTED REFERENCES: 7.

2 Bacteria and how they multiply 5.7 Meat Inspection and Grading 5. is specifically prepared for Filipino students who are taking degree programs in the teacher education curriculum.4 HACCP analysis and Control 5.1.3. Infanta Quezon SYLLABUS COURSE: HRS SUBJECT: COMMERCIAL COOKING (NC II) YEAR: 2nd SEMESTER: 1st 1. 5.1 Definition and Importance of Sanitation and Food Safety 5.12 Thawing Foods .division of Work 5.3.9 How long Can Foods be Stored 5.1 CHAPTER I KITCHEN ORGANIZATION AND LAY OUT 5. Tools and their uses Baking Tools Proper Use and Operation of Kitchen Tools/Equipment 5.4 Job Description of kitchen staff 5.5 Food Safety Standards 5.3 5.0 COURSE CONTENT: 5.10 Food Safety in Food Preparation 5.2 5. Ilog.3.3.3.2.0SUBJECT DESCRIPTION: This course will involve lecture/discussion of teaching strategies in livelihood and vocational education today.3. Brgy.2. 2.1 Functions of the Kitchen 5.3.3.0CREDIT UNITS: 7 Units 3.2.0TIME DURATION: 7 Hrs/wk 4.3 CHAPTER III SANITATION AND SAFETY IN CULINARY OPERATIONS 5.2 CHAPTER II KITCHEN TOOLS AND EQUIPMENT 5.3.1 5.3.2.4 Kitchen Machines Equipment.6 Quality Standards for Perishable Foods 5.1.3.Rizal Marine and Technocomputer College San Marcos Street.1.3 Causes of Food Poisoning and Food Borne Diseases 5.2 Organizing the Job.3.0 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.1.3 Kitchen Lay out 5.11 Reheating Foods 5.8 Food Safety in the Storage of Food 5.

8 CHAPTER VIII TABLE SETTING AND NAPKIN FOLDING 5.18 5.5.6.3.1 Classification of Cold Dishes 5.7.4 Grilling.4.19 5.3 Washing Ingredients for Cooking 5.4.6.3.6.1 Blanching and deep fat frying 5.2 Analysis of the Market 5.5.9 Preparation for Chicken 5.8.7 Stocks and sauces 5.5 CHAPTER V BASIC COOKING METHODS 5.15 5.7 CHAPTER VII MENU PLANNING.5 How to Slice.4.4.6 CHAPTER VI PREPARATION OF COLD DISHES.6.2 Hors D’oeuvres and classification 5. Simmering.4 Preparation of Vegetables and Other Ingredients 5.5 Tips in the Preparation of Garnishes 5.13 5.4 CHAPTER IV BASIC PREPARATION BEFORE COOKING 5.4 Menu Format 5.9 Recipes for Sauces 5.3.5.1 Different Types of Table Setting 5.6.3 Components of the Menu 5.8 Cutting and Filleting Fish 5. RECIPE PREPARATION AND COSTING 5.7. Broiling.5.4. Roasting and Baking 5.5.4 Flower Arrangements .3.16 5.5 Sample Menus 5. FRUIT AND VEGETABLE CARVING 5. and Braising 5.5. Marinating 5.1 Steps Planning a Menu 5.8.7 Preparing Sea foods for Cooking 5.6.5. Dice.6. Containers for Platter/Cold Dishes 5.6 Different Cuts of Vegetables 5.4.14 5.3.4. Chop.7.8.7 Fruit Carving Procedures 5.17 5.8 Thickening and Binding Items 5.4 Salads and Salad Dressing 5.3 Basic up to Fancy Napkin Folding 5.3. Poaching and stewing 5.4.6 Carving Tools.5 Glazing.7.7.5.5.3 Steaming.3.3.3 Canapés and Relishes 5.6 Meat and Fish Preservation 5.2 Making Requisition of Kitchen Stocks 5.2 Skirting 5.20 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 5.1 Basic Preparations Before Cooking 5. and Mince with Pictures 5.5.8.4.2 Boiling.

Philippines Copyright 2003 b.9.9. Amelia Malapatan. Rex Book Store Inc. Amelia Samson and Chef Reyes Dick.9.5 Laboratory 10% 15% 10% 30% 35% Total 100% 9.1 Organization and Functions of the Steward Section 5.7 Garbage Disposal and waste Management 5.Amelia Samson and Crespo.5 Computation of Grades: Averaging 4 5 Prepared by: KRISTY CEDO-BUSTONERA .. Roldan.5 Storage and Handling Equipment 5..6 Cleaning Food Storage Equipment 5.: Housekeeping Management.9.9. A Publication of Skills and Development and Management Services Year 2003 c. Dagoon.9.4 Mechanical Cleaning and sanitizing 5.10. Laboratory Activities b. Actual Exercises c.2 Quizzes 9.1 Forms and Uses of Herbs 5. Exams EVALUATIONS: 9. Jessie D.9 CHAPTER IX STEWARDING OPERATIONS 5.2 Various Herbs and Spices Used for Cooking 3 SUGGESTED REFERENCES: a. The Basics of Professional Cooking d.: Teaching Strategies in Livelihood and Vocational Education Today.10. A Publication of Skills and Development and Management Services Year 2006 REQUIREMENTS: a.2 Manual Dishwashing 5.3 Recitation 9. Roldan.4 Exams 9.3 Sanitizing and Cleaning Procedures 5.10 CHAPTER X HERBS AND SPICES 5.9.1 Deportment 9.5.

Fermina Q. MARINO Administrative Officer Dr. Villaluna President/BOT Noted by: GIL GUTIZA Director .Instructress Checked by: Approved by: MERLITA P.