UNIVERSITY OF NUEVA CACERES

City of Naga
COLLEGE OF BUSINESS AND ACCOUNTANCY

UNIVERSITY

VISION The University of Nueva Caceres, a private non-sectarian institution, is Bicol’s first university.
STATEMENT Guided by its motto, “Non Scholae, Sed Vitae” (Not of school but of life), and attuned to the demands of a highly dynamic global environment, the University commits itself to quality and excellent education for all
to transform the youth into entrepreneurial, productive, morally upright, socially responsible professionals for a just, humane and progressive society.

MISSION The University of Nueva Caceres shall be a leading exponent of academic excellence, research, extension, and innovative technology for sustainable development.
STATEMENT It creates a nurturing academic environment and provides equal opportunities in the formation of individuals into empowered leaders, competent professionals and proactive entrepreneurs who are cognizant of
our cultural heritage.

1. We Champion Excellence. We consistently strive for excellence in everything we do.

2. We Nurture Dreams. We passionately guide and inspire our students to leverage their potentials and aspire for better lives.
CORE VALUES 3. We Do The Right Things Right. We uphold integrity in everything we do. We hold ourselves to high standards for accountability and character. We do things right.
4. We Are Dynamic and Creative We anticipate the forces of change. We explore possibilities with intent and purpose.
5. We Respect Each Other and Work As A Team. We collaboratively maximize our talents and capabilities. We hold each other in high regard and passionately realize our shared purpose, priorities and promises..

1. Culturally-rooted with multi-cultural understanding. Preserves his or her cultural roots and manifests pride in his or her language, practices and traditions; shows appreciation of the culture of other peoples.
2. Collaborative. Works with others effectively as a member of a team, a group, an organization or a community.
3. Creative and critical thinker. Applies creative, imaginative and innovative thinking and ideas to problem solving.
GRADUATES 4. Effective communicator. Communicates effectively and confidently in a range of contexts and for a variety of purposes.
ATTRIBUTES 5. Life-long learner. Demonstrates an attitude of continuous learning to succeed in changing times.
6. Ethically and socially responsible. Demonstrates an understanding of ethical, social, and cultural issues and makes personal, professional and leadership decisions in accordance with these principles.
7. Great leader. Demonstrates complete (accomplished, distinguished, expert) leadership traits and capabilities to influence and enable others to achieve common goals and visions.
8. Excellence-driven. Demonstrates mastery of the fundamental and evolving technical and technological knowledge and skills relating to their discipline.

COLLEGE

VISION The UNC College of Business and Accountancy envisions its graduates as leaders and active agents in nation building by entrepreneurship and by honest, dedicated service in government and private entities,
STATEMENT contributing to the improvement of the quality of life of the Filipino, and responsive to the demands of global business environment.

MISSION
The benefits of quality and excellent business and accountancy education shall be made accessible to the youth through the provision of rich and diverse curricular programs and alternative learning system that will
STATEMENT
transform individuals into competent professionals, empowered leaders, and proactive managers and entrepreneurs possessing the ideals of competence, integrity, and moral and social responsibility.

This document/presentation contains proprietary and confidential information. Reproduction, redistribution, or forwarding to any third party, in whole or in part, is strictly prohibited unless made with prior written consent from the University of Nueva Caceres, College of Business and Accountancy. Violation or noncompliance shall be dealt with according to law.
 PROGRAM
Within three to five years, graduates of BSHM Program should have:
EDUCATIONAL
OBJECTIVES/
1. Become successful hospitality professionals who can help in the growth of the tourism industry.
PROGRAM GOALS
2. Demonstrate managerial competencies that are needed to execute tasks in the hospitality industry, and one who consistently strive for excellence in everything that they will do.
(PGs)
3. Promote professionalism in the hospitality practice.

I. PROGRAM EDUCATIONAL OBJECTIVES (PEOs)/PROGRAM GOALS (PGS) AND ITS RELATIONSHIP TO COLLEGE MISSION STATEMENT

PROGRAM EDUCATIONAL OBJECTIVES (PEOs)/ PROGRAM GOALS COLLEGE MISSION STATEMENT

Within three to five years, graduates of BSHM Program should have:


1. Become successful hospitality professionals who can help in the growth of the tourism industry.
2. Demonstrate managerial competencies that are needed to execute tasks in the hospitality industry, and one who consistently strive for excellence in everything that they will do. 

3. Promote professionalism in the hospitality practice. 

II. PROGRAM OUTCOMES (POS) AND ITS RELATIONSHIP TO PROGRAM EDUCATIONAL OBJECTIVES (PEOS) AND INSTITUTIONAL GOALS (IG S)

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 PROGRAM OUTCOMES (POS) INSTITUTIONAL GOALS (IGS)
PROGRAM

communicatorEffective
with multi-cultural

socially responsibleEthically and

Excellence-driven
Creative and critical
EDUCATIONAL

Life-long learner
Culturally-rooted

Collaborative

Great leader
OBJECTIVES
By the time of graduation, the students of the program shall have the ability to:

thinker
(PEOS)/
PROGRAM
GOALS (PGS)

understanding
1 2 3

   6.1.1. Articulate and discuss the latest developments in the specific field of practice     

  6.1.2. Effectively communicate orally and in writing using both English and Filipino     

   6.1.3. Work effectively and independently in multi-disciplinary and multi-cultural teams        

   6.1.4. Act in recognition of professional, social, and ethical responsibility        

   6.1.5. Preserve and promote “Filipino and cultural heritage”      

   6.2.1. Describe the basic functions of management such as planning, organizing, leading and controlling        

6.2.2. Identify and describe the basic concepts that underlie each of the functional areas of business (marketing,
   finance, human resources management, production and operations management, information technology, and        
strategic management) and employ these concepts in various business situations.

   6.2.3. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results.        

   6.2.4. Expresses oneself clearly and communicates effectively with stakeholders both in oral and written forms.        

   6.2.5. Apply information and communication technology (ICT) skills as required by the business environment.       

   6.2.6. Able to work effectively with other stakeholders and manage conflict in the workplace.        

   6.2.7. Organize and lead groups to plan and implement business related activities.        

   6.2.8. Demonstrate corporate citizenship and social responsibility.        

   6.2.9. Exercise high personal, moral and ethical standards.        

          
6.3.1. Demonstrate knowledge of tourism industry, local tourism products and services
          
6.3.2. Interpret and apply relevant laws related to tourism industry
         
6.3.3. Observe and perform risk mitigation activities
          
6.3.4. Utilize information technology applications for tourism and hospitality
          
6.3.5. Manage and market a service oriented business organization
          
6.3.6. Demonstrate administrative and managerial skills in a service oriented business organization
       
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6.3.7. Prepare and monitor financial transactions and reports
          
6.3.8. Perform human capital development functions of a tourism oriented organization
III. COURSE DETAILS

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 Course No. THC 112k Detailed Description:
Course Title RISK MANAGEMENT AS APPLIED TO SAFETY,
SECURITY, AND SANITATION The student will develop knowledge, skills, and values on the basic principles of personal hygiene, food safety, and
Credit 3 units lecture sanitation as applied in tourism and hospitality industry. Topics include the following: compliance with workplace
No. of contact hrs/week 3 hours per week hygiene procedures; establishment and mainetnace of a safe and secure workplace; implementation of
Pre-requisites None occipational health and safety procedures; and performing basic Fist Aid procedures.
Classification/Field Tourism and Hospitality Core
Term First Semester
Pre-requisites None

COURSE OUTCOMES

A. Course Knowledge

1. Explain the concept of providing basic safety and sanitation in the foodservice industry.
2. Interpret and apply pertinent laws and standard safety procedures related to hospitality industry.
3. Observe and perform risk mitigation activities.

B. Remediation Knowledge

1. Recognize the standard food safety and sanitation with emphasis on HACCP (Hazard Analysis Critical Control Point) principles.
2. Conform to the appropriate practices in food handling and basic safety in the foodservice industry; integrate latest industry’s methods and implementation.

C. Course Skill

1. Plan and implement a risk management program to provide a safe and secure workplace efficiently utilize kitchen hand tools and equipment; ensure the proper maintenance of the
basic kitchen utensils and appliances.
2. Apply critical thinking and decision making skills, and working effectively with others.

D. Remediation skill

1. Collaboration Skills – Be able to work in a group in applying the standards of food safety and sanitation.
2. Critical Thinking and Problem Solving – Be able to identify and manage the risk on safety, sanitation and security.
3. Communication Skills – Be able to essentially express views and provide current, factual information about the topics.

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 Course Output

1. Participate in Pest Control Industry Immersion Activity

2. Undergo Emergency First Aid at Work (EFAW) Training and Certification

E. Values: Initiatives

IV. PROGRAM OUTCOMES MAP

6.1.1

6.1.2

6.1.4

6.2.1

6.2.3

6.2.5

6.2.7

6.3.1

6.3.2

6.3.4

6.3.6

6.3.8

6.5.1

6.5.3

6.5.5
6.1.3

6.1.5

6.2.2

6.2.4

6.2.6

6.2.8

6.3.3

6.3.5

6.3.7

6.3.9

6.5.2

6.5.4
 
Risk Management
as Applied to
L P P L O P P P L O P
Safety, Security,
and Sanitation

Legend: L - Facilitate LEARNING of the competencies

P - Allow students to PRACTICE competencies
O - Provide OPPORTUNITY for development

V. COURSE OUTCOMES (COs) AND ITS RELATIONSHIP TO PROGRAM OUTCOMES (POs)

Course Outcomes

6.1.1

6.1.4

6.2.1

6.2.2

6.2.3

6.2.4

6.2.5

6.2.8

6.3.8

6.3.9

6.5.5
After completion of the course the student should be able to:

A1 Explain the concept of providing basic safety and sanitation in the foodservice industry. L P L L O L L P P L P
A2 Interpret and apply pertinent laws and standard safety procedures related to hospitality industry. L L L L O L L P P L P
A3 Observe and perform risk mitigation activities. L L L L O L L P P L P
Recognize the standard food safety and sanitation with emphasis on HACCP (Hazard Analysis Critical Control Point)
B1 L L L L O L L P P L P
principles.
Conform to the appropriate practices in food handling and basic safety in the foodservice industry; integrate latest
B2 L L L L O L L P P L P
industry’s methods and implementation.
Plan and implement a risk management program to provide a safe and secure workplace efficiently utilize kitchen
C1 L L L L O L L P P L P
hand tools and equipment; ensure the proper maintenance of the basic kitchen utensils and appliances.
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 C2 Apply critical thinking and decision making skills, and working effectively with others. L L L L O L L P P L P
D1 Be able to work in a group in applying the standards of food safety and sanitation. L L L L O L L P P L P
D2 Be able to identify and manage the risk on safety, sanitation and security. L L L L O L L P P L P
D3 Be able to essentially express views and provide current, factual information about the topics. L L L L O L L P P L P

VI. COURSE OUTPUT

LEARNING PLAN

Targeted Intended Learning Outcomes

Session # Activity / Topic Teaching Learning Activities Assessment Task (AT) In / Out Resource(s)
Objective (ILO)
1. Orient students with the 1. VMO, core values, 1. Getting to Know Activity: Sharing of Student Manual
overview of the course, its and program personal experiences on how they
importance to society, and its Educational, think management applies to their Syllabus
significance to hospitality course outcomes lives; sharing insights on their
1 students 2. Course outline personal observations in the In
3. Course hospitality industry
2. Discuss how the course will Requirements & 2. Introduce the subject, requirements,
carry out the objectives of Grading System and final output of the course
the College and of the
University
A1, C2, 1. Recognize the importance of Providing Safe Food Clarifying learning outcomes (10 Recitation Rubrics T1 Chapter 1
D2, D3 food safety minutes)  Accuracy and
2. Explain how food becomes completeness of V1
unsafe 1. 5-6 learners discussing their content (50%)
3. Identify TCS food understanding about the importance  Clarity of delivery
of food safety (50 minutes) (25%)
1 2. Video Presentation: How Food  Use of correct grammar In
Becomes Unsafe (30 minutes) and pronunciation
3. Understanding Food Safety Signs and (25%)
TCS Posters (30 minutes)

Feedback (30 minutes)

Synthesis (30 minutes)

Assigned Reading: The T1 Chapter 2

Microworld Out

2 A2, D1, 1. Identify factors that affect The Microworld Short Quiz on Safe Food (30 minutes) Quiz Result In T1 Chapter 2
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 D3
Clarifying learning outcomes (10 Recitation Rubrics V2
the growth of foodborne minutes)  Accuracy and
bacteria completeness of
2. Identify characteristics of TCS 1. 5-6 learners discussing their content (50%)
food understanding about effect of  Clarity of delivery
3. Identify major foodborne microorganism in food (30 minutes) (25%)
pathogens and allergens their 2. Video Presentation: The Microworld:  Use of correct grammar
sources, resulting illnesses, TCS Food (20 minutes) and pronunciation
and symptoms 3. Food Safety Puzzle (30 minutes) (25%)

Feedback (30 minutes)

Synthesis (30 minutes)

Assigned Reading: T1 Chapter 3

Contamination, Food
Out
Allergens, and
Foodborne Illness
A2, B1, 1. Identify chemical and Contamination, Food Short Quiz on Microworld (30 Quiz Result T1 Chapter 3
B2, C2, D1 physical contaminants and Allergens, and Minutes)
methods of prevention Foodborne Illness Clarifying learning outcomes (10 Recitation Rubrics C1
2. Identify the most common minutes)  Accuracy and
allergens, their associated completeness of
symptoms, and methods for 1. Interactive: How Food Handlers Can content (50%)
preventing allergic reactions Contaminate Food (20 Minutes)  Clarity of delivery
3. Recognize the need for food 2. Preventing Allergic Reaction (30 (25%)
3 defense systems minutes)  Use of correct grammar In
and pronunciation
3. Case Study: Things Are Not Always (25%)
What They Seem (30 minutes)
4. Handwashing Infomercial Groupings
(10 minutes)

Feedback (20 minutes)

Synthesis (30 minutes)

Assigned Reading: The T1 Chapter 4

Safe Food Handler Out

4 A3, B2, 1. Identify personal behaviors The Safe Food Handler Short Quiz on Safe Food Handler (30 Quiz Result In T1 Chapter 4
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 D3 that can contaminate food minutes)
2. Practice proper washing and Clarifying learning outcomes (10 Recitation Rubrics V3
caring for hands minutes)  Accuracy and
3. Identify policies that should completeness of
be implemented regarding 1. Video Presentation: Personal Hygiene content (50%)
eating, drinking, smoking, (20minutes)  Clarity of delivery
and chewing gum or tobacco 2. Proper Handwashing Activity (30 (25%)
minutes)  Use of correct grammar
Milestone 1 3. Infographics: Policies in Foodservice and pronunciation
Areas (10 minutes) (25%)
Proper Handwashing Infomercial
Feedback (30 minutes) Checking of Students’
Synthesis (30 minutes) compliance of hand
washing procedures
Assigned Reading: The T1 Chapter 5
Flow of Food: An Out
Introduction

A3, B1, 1. Identify methods for The Flow of Food: An Short Quiz on Flow of Food (30) Quiz Result T1 Chapter 5
B2, C1, preventing cross- Introduction Clarifying learning outcomes (10
C2, D3 contamination minutes) Recitation Rubrics W1
2. Identify methods for  Accuracy and
preventing time-temperature 1. 4-5 learners discussing their completeness of
abuse understanding about cross content (50%)
3. Identify different types of contamination (30 minutes)  Clarity of delivery
5 temperature measuring 2. Time-Temperature Abuse Chart (20 (25%) In
devices and their uses minutes)  Use of correct grammar
3. Calibrating Thermometers (30 and pronunciation
minutes) (25%)

Feedback (30 minutes) Checking of properly

Synthesis (30 minutes) calibrated thermometers

Assigned Reading: The T1 Chapter 6

Flow of Food:
Out
Purchasing and
Receiving
6 B1, C2, 1. Identify characteristics of an The Flow of Food: Short Quiz on Flow of Food: Quiz Result In T1 Chapter 6
D1, D2 approved food source Purchasing and Purchasing and Receiving (30 minutes)
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 2. Maintain required records of Receiving Clarifying learning outcomes (10 Presentation Rubric V4
shell stock tags, and parasite minutes)  Base Grade (50%)
destruction  Interpretation (40%)
1. Video Presentation: Purchasing from  Creativeness (10%)
3. Identify the criteria for Approved Sources (20 minutes)
receiving food 2. Making Product Flow Diagram (30
minutes)
3. Role Playing: Steps in Receiving Food
Items (30 minutes)

Feedback (30 minutes)

Synthesis (30 minutes)

Assigned Reading: The

Flow of Food: Storage Out

B1, C2, 1. Store food to prevent The Flow of Food: Short Quiz on Flow of Food: Storage Quiz Result T1 Chapter 7
D1, D2 contamination Storage (30 minutes)
2. Ensure food is properly Clarifying learning outcomes (10 Case Study Rubrics C2
labeled and dated minutes)  Preparation (20%)
3. Store refrigerated, frozen,  Content (40%)
and dry food safely  Related Literature
1. Load the Cooler (10 minutes) (10%)
7 In
2. Date Marking Activity (10 minutes)  Delivery (10%)
3. Case Study: Enrico’s Italian Restaurant  Discussion (20%)
(60 minutes)

Feedback (30 minutes)

Synthesis (30 minutes)

Assigned Reading: The T1 Chapter 8

Flow of Food: Out
Preparation
8 A2, B1, 1. Identify the minimum The Flow of Food: Short Quiz on Flow of Food: Quiz Result In T1 Chapter 8
B2, C1, internal cooking time and Preparation Preparation and Cooking (30 minutes)
D2, D3 temperatures for TCS food Clarifying learning outcomes (10 Recitation Rubrics V5
2. Identify methods and time- minutes)  Accuracy and
temperature requirements completeness of W2
for cooling cooked food 1. 5-6 learners discussing their content (50%)
understanding about the minimum  Clarity of delivery
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 3. Identify methods for internal temperature of food (20 (25%)
preventing contamination minutes)  Use of correct grammar
and time-temperature abuse 2. Video Presentation: Preparation, and and pronunciation
when preparing food Cooking (30 minutes) (25%)
3. Identifying various temeperatures for
TCS Foods (30 minutes)
4. Plan and organize DA immersion
activity (30)

Feedback (15 minutes)

Synthesis (15 minutes)

Assigned Reading: The

Out
Flow of Food: Service
A2, B1, 1. Identify time and The Flow of Food: Short Quiz on Flow of Food: Serving Quiz Result T1 Chapter 9
B2, C2, temperature requirements Service (30 Minutes)
D1, D3 for holding hot and cold TCS Clarifying learning outcomes (10 Case Study Rubrics C3
food minutes)  Preparation (20%)
2. Identify procedures for  Content (40%) W1
preventing time-temperature 1. Hot and Cold Holding of TCS Foods (20  Related Literature
abuse and cross- minutes) (10%)
9 contamination when 2. Video Presentation: Serving (20)  Delivery (10%) In
displaying and serving food  Discussion (20%)
3. Identify hazards associated 3. Case Study: Memorial Hospital (60
with the transportation, minutes)
service, and vending of food
and methods for preventing Feedback (30 minutes)
them Synthesis (30 minutes)

Assigned Reading:
Food Safety Out
Management System

10 1. Identify HACCP principles for Food Safety Department of Agriculture Immersion Reflection Paper Rubrics In T1 Chapter 10
preventing foodborne illness Management Systems Activity  Content (50%)
2. Implement HACCP principles  Completeness W3
when applicable Student Questionnaire (20%)
3. Identify when a HACCP plan  Use of correct
is required 1. HACCP Principles Explained grammar and
4. Cooperate with regulatory 2. Requirement and Application of pronunciation
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 agencies in the event of a HACCP Principles (20%)
foodborne-illness 3. HACCP Plan  Related Literature
investigation 4. The Role of the Regulatory Agencies (10%)

Milestone 2

Department of Agriculture
Immersion Activity
Assigned Reading:
Sanitary Facilities and Out
Equipment
A2, B1, 1. Identify organizations that Sanitary Facilities and Short Quiz on HACCP (30 minutes) Quiz Result T1 Chapter 11
B2, C1, D3 certify equipment that meets Equipment Clarifying learning outcomes (10
sanitation standards minutes) Presentation Rubric V6
2. Recognize the importance of  Base Grade (50%)
maintaining equipment 1. 5-6 learners discussing their  Interpretation (40%)
3. Recognize the importance of understanding about the sanitary  Creativeness (10%)
properly installing and standard of kitchen facilities and
11 maintaining kitchen equipment (20 minutes) In
equipment 2. Video Presentation: Sanitary Facilities
(20 minutes)
3. Creating Kitchen maintenace plan (40
minutes)

Feedback (30 minutes)

Synthesis (30 minutes)

Assigned Reading:
Out
Cleaning and Sanitizing
12 A2, B2, 1. Explain the difference Cleaning and Sanitizing Short Quiz on Sanitary Facilities and Quiz Result In T1 Chapter 12
C1, C2, D1 between cleaning and Equipment (30 minutes)
sanitizing Clarifying learning outcomes (10 Checking of Students’ V7
2. Demonstrate the use of minutes) Compliance of the
sanitizers Procedures
3. Properly clean and use the Laboratory Activity
three-compartment sink 1. Cleaning VS Sanitizing (20 minutes)
2. Video Presentation: How Sanitizers
Work (30 minutes)
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 3. Using three-compartment sink (30
minutes)

Feedback (30 minutes)

Synthesis (30 minutes)

Assigned Reading:
Integrated Pest Out
Management
Pest Control Company Immersion Activity Reflection Paper Rubrics
 Content (50%)
 Completeness
(20%)
 Use of correct
13
grammar and
pronunciation
(20%)
 Related Literature
(10%)
A2, C1 1. Implement appropriate Integrated Pest Short Quiz on Cleaning and Sanitizing T1 Chapter 14
procedures for an integrated Management (30 minutes)
pest management program Clarifying learning outcomes (10 V8
2. Identify the signs of pest minutes)
infestation and/or activity W3
3. Identify appropriate means 1. Video Presentation: Integrated Pest
for protecting outside Management Program (30 minutes)
14 openings in a food 2. Infographics: Signs of Pest Infestations In
establishment (20 minutes)
3. Evidence Gathering: Protecting
Outside Opening (30 minutes)

Feedback (30 minutes)

Synthesis (30 minutes)

Assigned Reading:
Food Safety Regulation Out
and Standards
15 A2, C1 1. Identify the importance of Food Safety Regulation Resource Speaker to discuss the Reflection Paper Rubrics In T1 Chapter 15
regulatory inspections and and Standards regulatory inspections  Content (50%)
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 self-inspections  Completeness W3
2. Recognize the key Student Questionnaire (20%)
components of an inspection  Use of correct
3. Take corrective action when 1. Importance of Regulatory Inspections grammar and
found to be in violation of a 2. Components of Regulatory Inspection pronunciation
regulation 3. Corrective Actions and Sanctions (20%)
 Related Literature
(10%)
Assigned Reading: T2
Out
First Aid Manual
Milestone 3 Emergency First Aid at Work (EFAW) EFAW Certification W4
Training and Certification Philippine Red Cross
16 Emergency First Aid at Work
(EFAW) Training and
Certification

A3, B2, 1. Identify employee duties and Employee Food Safety Short Quiz on Food Safety Regulations Quiz Result T1 Chapter 17
C2, D1, specific training needs for Training and Standards (30 minutes)
D3 each duty Clarifying learning outcomes (10 Presentation Rubric V9
2. Identify training methods minutes)  Base Grade (50%)
specific to employees and  Interpretation
their duties 1. Video Presentation: Employee Duties (40%)
17 3. Ensure all employees are and Training Needs (30 minutes)  Creativeness (10%) In
trained initially and on an 2. List of Training Methods (20 minutes)
ongoing basis 3. Evidence Gathering: Assessment of
Effective Training (30 minutes)

Feedback (30 minutes)

Synthesis (30 minutes)

VII. READING MATERIALS / REFERENCE

Ref Type Title Link

T1 Textbook ServSafe Course Book National restaurant Association ISBN 978-1-58280-227-5
T2 Manual Red Cross First Aid Manual Philippine Red Cross
V1 Video Introduction to Food Safety National restaurant Association
V2 Video Foodborne, Microorganisms, and Allergens National restaurant Association
This document/presentation contains proprietary and confidential information. Reproduction, redistribution, or forwarding to any third party, in whole or in part, is strictly prohibited unless made with prior written consent from the University of Nueva Caceres, College of Business and Accountancy. Violation or noncompliance shall be dealt with according to law.
 V3 Video Personal Hygiene National restaurant Association
V4 Video Purchasing and Receiving National restaurant Association
V5 Video Preparation, Cooking, and Serving National restaurant Association
V6 Video Facilities, Cleaning and Sanitizing, and Pest Management National restaurant Association
V7 Video How Sanitizers Work National restaurant Association
V8 Video Integrated Pest Management Program National restaurant Association
V9 Video Employee Duties and Training Needs National restaurant Association
C1 Case Paper Things Are Not Always What They Seem ServSafe
C2 Case Paper Take Care To Give Care ServSafe
W1 Website Time-Temperature Abuse http://www.restaurant.org/Home
W2 Website Pathogens https://www.cdc.gov
W3 Website Regulatory Agencies http://www.doh.gov.ph
W4 Website First Aid https://www.redcross.org.ph

VIII. SUMMARY OF ASSESSMENT

COURSE OUTCOME SUMMATIVE ASSESSMENT TARGET PERFORMANCE RECOMMENDATION

A1 Short Quiz 100% should pass the quiz

100 % of the class should

A2 Seminar
comply

100 % of the class should

A3 Maintenance Plan
participate

B1 Recitation 100 % of the class should

This document/presentation contains proprietary and confidential information. Reproduction, redistribution, or forwarding to any third party, in whole or in part, is strictly prohibited unless made with prior written consent from the University of Nueva Caceres, College of Business and Accountancy. Violation or noncompliance shall be dealt with according to law.
 know the HACCP

100 % of the class should

B2 Laboratory
participate

100 % of the class should

C1 Role Playing
participate

100 % of the class should

C2 Case Study
actively participate

100 % of the class should

D1 Case Study
actively participate

100 % of the class should

D2 Role Playing
participate

Practice of English immersive 100 % of the class should

D3
environment at all times use the English language

IX. COURSE OUTCOMES ASSESSMENT AND EVALUATION GRADING SCALE

NUMERICAL RATING EQUIVALENT

Student performance will be rated based on the following:
99% to 100% 1.00
96% to 98% 1.25
Participation/Engagement 80%
93% to 95% 1.50
Attendance 10% 90% to 92% 1.75
87% to 89% 2.00
Punctuality 10% 84% to 86% 2.25
81% to 83% 2.50
Activities 60% 78% to 80% 2.75
75% to 77% 3.00
This document/presentation contains proprietary and confidential information. Reproduction, redistribution, or forwarding to any third party, in whole or in part, is strictly prohibited unless made with prior written consent from the University of Nueva Caceres, College of Business and Accountancy. Violation or noncompliance shall be dealt with according to law.

Below 75 5.00
Dropped Drp
Major Examinations 20%

Prelim 10%

Midterm 10%

Total 100%

Same distribution in the second half of the semester

Midterm Grade 20%

Second Half Grade 20%

Milestones 60%

Final Grade 100% Text and References Received and

Prepared by Checked/Reviewed by Approved By Revision
Reviewed by Circulated by:

Revision Number
BILLY FRANSECO B. GENTEROLA, FMP IMEAMOR MORTEL MARICAR B. BIEN, MM CERILA C. SANCHEZ, CPA, MBA June 2019

Subject Teacher Director of Libraries Program Chair Dean Class Beadle Date Revised

This document/presentation contains proprietary and confidential information. Reproduction, redistribution, or forwarding to any third party, in whole or in part, is strictly prohibited unless made with prior written consent from the University of Nueva Caceres, College of Business and Accountancy. Violation or noncompliance shall be dealt with according to law.