Professional Documents
Culture Documents
Professional Courses
No. Course Title Credit Units
1 The Child and the Adolescent Learning and Learning 3
Principles
2 The Teaching Profession 3
3 The Teacher and the Community, School Culture and 3
Organizational Leadership with Focus on the Philippine TVET
System
4 Foundation of Special and Inclusive Education 3
5 Facilitating Learner- Centered Teaching: The Learner- 3
Centered Approaches with Emphasis on Trainer’s
Methodology 1
6 The Andragogy of Learning Including Principles of Training 3
Methodology 1
7 Assessment in Learning 1 3
8 Assessment in Learning 2 with Focus on Trainer’s 3
Methodology I & II
9 Technology for Teaching and Learning 3
10 Curriculum Development and Evaluation with Emphasis on 3
Trainer’s Methodology II
11 Building and Enhancing New Literacies Across the 3
Curriculum with Emphasis on the 21st Century Skills
12 Technology Research 1 (Methods of Research) 3
13 Technology Research 2 (Undergraduate Thesis / Research 3
Paper / Research Project)
14 Work-based Learning with Emphasis on Trainers 3
Methodology
Technical Courses
No. Course Title Credit Units
1 Technology for Teaching and Learning 2 (TLE) 3
2 Supervised Industry Training 3
3 Introduction to Industrial Arts (IA) 3
4 Home Economics Literacy (HE) 3
5 Teaching ICT as an Exploratory Course 3
6 Introduction to Agriculture and Fisheries Arts (AFA) 3
7 Entrepreneurship 3
8 Teaching the Common Competencies in IA 3
9 Teaching the Common Competencies in HE 3
10 Teaching the Common Competencies in ICT 3
11 Teaching the Common Competencies in AFA 3
Mandatory Courses
No. Course Title Credit Units
1 NSTP 1 3
2 NSTP 2 3
3 Physical Education 1 2
4 Physical Education 2 2
5 Physical Education 3 2
6 Physical Education 4 2
Food and Service Management
1 Front Office Services NC II
2 Bread and Pastry Production NC II
3 Food and Beverage Services NC II
4 Events Management NC III
5 Barista NC II
6 Housekeeping NC II
7 Bartending NC II
8 Housekeeping NC III
9 Food and Beverage Services NC III
10 Housekeeping NC IV
11 Cookery NC II
12 Food and Beverage Services NC IV