Surigao Del Sur State University: New Normal Syllabus TLE 101-Edukasyong Pantahanan at Pangkabuhayan Philosophy

Republic of the Philippines
Surigao del Sur State University

LIANGA CAMPUS
Lianga, Surigao del Sur 8305
Website: www.sdssu.edu.ph
NEW NORMAL SYLLABUS

IN
TLE 101- Edukasyong Pantahanan at Pangkabuhayan
First Semester, Academic Year 2020-2021
PHILOSOPHY
SDSSU believes that higher education is an instrument for the improvement of life through democratized access to quality education in the
development of well-rounded person.
VISION
A leading ‘’glocal’’ University with widened academic perspectives that focus on attaining food security, supporting poverty alleviation,
developing renewable energy, and conserving natural environment.
MISSION
SDSSU shall provide competency-based higher education training driven by relevant and responsive instruction, research, extension and
sustainable resource management.
Particularly, SDSSU is committed to:
1. Produce competent and skilled graduates prepared for gainful employment;

2. Develop graduates who shall not only foster economic progress but also care for the environment, adhere to positive value system, and
preserve cultural heritage;
3. Engaged in high-impact research for instruction and develop technology for food security and renewable energy;
4. Collaborate with government and non-government agencies to help improve the lives of the marginalized groups; and
5. Promote cooperation/partnership among regional, national, and ASEAN institutions in Higher Education.
Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

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CORE VALUES
Competence
A combination of observable and measurable knowledge, skills, abilities, and personal attributes that contribute to enhance SDSSU
employee and student performance and ultimately result in organizational success.
Accountability
Responsibility for own actions, decisions and commitment to accomplish work in an ethical, efficient, cost-effective and transparent
manner manifesting the value of sound stewardship in the wise use of resources for common good.
Responsiveness
A prompt action, consistent communication, quality information, and a focus on providing a superior experience to stakeholders.
Excellence
The quality spectrum at exceptional levels demonstrated by learning outcomes and the development of shared culture of quality
consistent with the vision, mission and goals of University.
Service
Dedication for a continuous improvement of services, stakeholder’s relationships and partnership which stresses interdependence and
collaboration for a sustainable success of clients and their communities in helping build a just, peaceful, stable and progressive Filipino nation.
SDSSU CARES…

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These core values are not descriptions of the work we do, nor the strategies we employ to accomplish our University vision. They are
the core values that underlie our works and interactions as we internalize responsibilities to fulfil our mission. They are the basic elements of how we
go about our work and how we deal with stakeholders, molds students to become competent, innovative, globally competitive and service oriented.
GOALS
These are the specific goals in the four (4)-fold functions of the University:
KRA 1. Instruction
Develop highly competent, globally-competitive and morally upright graduates.
KRA 2. Research
Produce research for the advancement of knowledge, new technology and innovative approaches for competitive endeavors.
KRA 3. Extension
Empower the rural poor to improve their lives through transfer of technologies and knowledge.
KRA 4. Production
Sustain University operations through viable and profitable income generating projects.
SDSSU Flexible Learning Approach:

Situation Learners with Connectivity Learners with no Connectivity or Assessment Tool
Internet Connection

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Classes will be conducted using the Offline Method shall be used:  Bring Home Test/Examinations
following:  Video/Powerpoint teaching  Chapter exercise in each module,
 Internet materials, the link  Guided Learning using Guided test using social media platforms
will be provided by the prepared learning module
Instructor/Professor  Employing procedure
 By e-mail exercises or homework, and
 Subscribe online Program- on- lesson guide
line subjects/courses, the link  Employing practice exercises,
will be provided by the research as homework
Modified General Instructor/Professor  Using Blended Learning
 Lecture Streaming Method by  Scheduled class Grouping
Community Quarantine messenger (facebook) with 20 students, social
 Using google met distancing shall be observed.
(MGCQ)
 Guided Learning by faculty
prepared learning modules.
 Using blended Learning with
limit face to face contact.
In face to face learning module, the

following shall be observed:
 Social distancing Segregation of learners by year level Bring home test/homework/guided
 Class grouping with 20 for social distancing can also be learning approach
students shall be observed instituted
 Class grouping will be
scheduled by group

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The online learning for blended

learning shall be used. Using the The professors/instructors are
following strategy. mandated to submit their learning
 Using facebook (FB) module to their chair/Program
 Internet materials w/link coordinator for quality assurance. Oral examination using FB or google
 Subscribe on-line learning met
lesson Further the learning module shall
be examined for purposes of quality
assurance by the Campus
Instructional Materials Team.
Employing webinar
Using social media platform besides Chapter bring home test
FB
PROGRAM GOALS:
The College of Teacher Education will produce competent teachers imbued with ethical values and ideals in the humane environment
supportive to national thrust for social transformation. It is committed to provide students with:
1. Quality training in their respective field of specialization.

2. Knowledge, skills and values system responsive to the needs of the communities.
3. Quality education through relevant instruction, research, extension and use of information and
communication technology for teaching and life-long learning.
4. Productive activities relevant to their field of specialization.
5. Ethical values to maintain the moral of our society.

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The BSEd (Bachelor of Secondary Education)
 Demonstrate depth and breadth in their field of discipline to exercise flexibility to select and organize pedagogical content knowledge.
 Facilitate teaching-learning process that helps students to become independent, critical, productive and values-oriented learners.
 Innovate learning instruction through research and generate knowledge that enhances the disciplines.
 Displays high standard of professionalism and teachers code of conduct.
The BEEd (Bachelor of Elementary Education)
 Possess knowledge and Professional competencies essential to the development of the Potentialities of the learners.
 Initiate activities that encourage stakeholder partnership and engage relevant activities for social transformation.
 Use appropriate and innovative pedagogy that would develop independent, critical, value-oriented and life-long learning.
 Displays high standard of professionalism and teacher’s code of conduct.
PROGRAM INTENDED LEARNING OUTCOME: The graduates should be able to:
a. Discuss the latest developments in the specific field of practice. (PQF level 6 descriptor)
b. Communicate effectively using both English and Filipino, orally and in writing.
c. Work effectively and independently in multi-disciplinary and multi-cultural teams. (PQF level 6 descriptor)
d. Exemplify professional, social and ethical responsibility.
e. Preserve and promote “Filipino historical and cultural heritage” based on RA 77220
COURSE INFORMATION

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Course Code : TLE 101

Course Title : Edukasyong Pantahanan at Pangkabuhayan
No of Units : 3 units
Pre-requisite : None
Co-requisite : None
Contact Hours : 21 hours
Course Description :
This course shall include pedagogical content, knowledge and skills in technology and livelihood education necessary in teaching and learning
in the elementary level. Selected topics in home economics, industrial arts, technology and livelihood education shall form a major part of the course.
Experiential learning approach shall be the focus of this course.
COURSE LEARNING OUTCOMES
At the end of the course:
The students should be able to demonstrate the knowledge, skills, values and attitudes in Edukasyong Pantahanan at Pangkabuhayan, which
will enable him/her to gain employment, become entrepreneur, a middle level manpower.
Knowledge/Competencies

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 Equip with appropriate standards in food service and quality management to prevent deficiencies in quality service.
 Enhance knowledge in the field of home management to ensure family relationships as a strong foundation of every nation.
 Develop and guide individual more information on personality development through proper grooming, clothing selection and
construction making use of recycled materials for entrepreneurial purposes.
Skills
 Follow operational policies, food service procedures and standards for an efficient, prompt and satisfactory customer service.
 Plan appropriate menus for different types of age and prepare healthy foods suitable for livelihood to augment income for the family.
 Make an outfit out of recycled used clothing and useful item out of waste materials.
Values
 Foster unity, love, respect and camaraderie among members of the family and in the society.
 Develop physical, mental, social and spiritual values of an individual in contribution for building an ideal family.
 Strengthen family bonds which make up the strongest and lasting foundation of international unity and brotherhood.
 Encourage individual to become self-reliant, engage in business and courageous to face any consequences in the future.

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DETAILED COURSE SYLLABUS

TIME INTENDED TOPIC TEACHING LEARNING ACTIVITIES REFERENCES ASSESMENT TOOLS TIME ALLOTMENT
ALLOTMENT LEARNING Flexible Learning Offline Online Offline Learners with Learners
WEEK NO. OUTCOMES Approach to Connectivity without
Learners with Connectivity
Connectivity
Prelim – Food and Beverage Preparation and Service

Week 1-2 1. Explain and  VMGO of Activity 1. Activity 1.
give some the Understanding Understanding
ideas based on University and its and its
learner Importance of Importance of
understanding the University the University Bring home 2 hours
of the Google Module Google Research Modules,
University Activity 2. Activity 2. search handbook Research
VMGO, Core Memorize and Memorize and University quizzes
Values and recite the recite the
Quality Policy. University’s University’s
VMGO, Core VMGO, Core
2. Scope and Values and Values and
Expectation of Quality Policy Quality Policy
the course
Week 3-5 1. Importance Food and Applied Activity 1. Activity 1.

of food and Nutrition: Oral Recitation Oral Recitation

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nutrition  Importanc
e of Food Activity 2. Activity 2.
2. Classify the and Writing and Writing and
basic food Nutrition Understanding Understanding
groups and  Basic Food the topic the topic
identify its groups and
sources its sources Activity 3. Activity 3. 4 hours
 Standard Individual Individual Google Module/Go Google classroom Bring home
3. Plan and Recipe Research Research search ogle long quiz
Prepare the  Menu
Menu Planning Activity 4. Activity 4.
 Kitchen Kitchen utensils Kitchen utensils
4. Proper tools and and equipment and equipment
usage of Equipment Observation Observation and
kitchen tools  Food and its uses its uses
and Preparatio
equipment n
Techniques
5. Master the  Table
pre- weights
preparation and
and cooking measures
techniques  Principles
through actual of food
preparation of Sanitation
foods. and safety

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6. Apply the
principles of
food
sanitation and
safety while
cooking and
serving.
Week 6-8 1. Identify the Table Service and Activity 1. Activity 1.

types of table table set-up Extracting Extracting
service  Types of Observation Observation
table
2. Practice service Activity 2. Activity 2.
Napkin Folding  Napkin Observe Video Observe Video
Folding Presentation Presentation Google Module/Go Google Bring Home 3 hours
3. Master  Table search/Yout ogle Research/Youtub test
skirting skirting Activity 3. Activity 3. ube video e video examinatio
different sizes  Table set- Demonstration Demonstration n
of tables up

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4.
Demonstrate
on how to set-
up tables.
Week 9-10 1. Identify the Food Service Activity 1. Activity 1.
guidelines in  Serving Extract Extract
serving the Guideline Observation Observation
foods  Table Google Module/Go Google Bring home 2 hours
Etiquette Activity 2. Activity 2. Search ogle search/Youtube Long quiz
2.Adopt and Demonstration Demonstration video
practice table
manners
Midterm – Home Management and Industrial Arts
Week 11-12 1. Classify the Home and Activity 1. Activity 1.
kinds of family Family Living Individual Individual
living in the  Classifica Research Research
society. tion of
Family Activity 2. Activity 2.
2.Identify the  Roles and Individual Individual Google Google Bring home 2 hours
roles and Obligatio Obligation of Obligation of search/ Module search test
obligation of n of the the family the family Essay
the family Family report report Report
members Members
 -duties of Activity 3.

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3. Give some parents Questions and

solutions on and Answer
how to resolve children
problems and  Some
conflict within Common
the the family problems
 -Conflicts
4. Share ideas  -Illness
and opinions  Promotin
in promoting g family
harmonious harmony
family
relationships
Week 13-16 1. Identify Housekeeping Activity 1. Activity 1.

cleaning and Home Simulation Simulation
supplies and Furnishing
equipment  Houseke Activity 2. Activity 2.
2.Demonstrat eping Demonstratio Demonstration
e on how to - Cleaning n Google/ Google Bring home 4 hours
clean and Supplies and Activity 3. YouTube search/YouTu Test
maintain the Equipment Activity 3. Video vid be vid examinatio
cleanliness in - Room Cleaning Video Presentation n

LIANGA CAMPUS
the house and Presentation

3. Master on Maintenance
how to wash - Linen and
and press Laundry
linen and - Sanitation and
wardrobes4. safety
Apply  Curtains
sanitation and and
safety while Draperies
working 
5. Follow the
correctly on
how to hang
the curtains,
draperies and
wall
decoration
Final – Clothing and Dressmaking

LIANGA CAMPUS
Week 17- 1. Discuss Introduction to Activity 1. Activity 1.

20 and explain basic sewing Concept Concept
the -Sewing tools mapping mapping
importance and equipment
of sewing Activity 2. Activity 2.
-Sewing Demonstration Demonstration
2. Identify machine
the sewing Selection, Use Activity 3. Activity 3.
tools and and Care and Presentation of Presentation of
equipment Maintenance the output the output Google/Youtube Google/youtube Bring home
Preparing to Test 4 hours
3. Follow the sew Examination
steps on how
to select, use, -Basic stitches
care and -Basting
maintain -Seams
sewing Fabric
machine
-Selection of
4. Make basic Fabric
stitches Drafting the
Pattern
5. Select
properly the -The style
right kind of Pattern
fabric

LIANGA CAMPUS
suitable for
different
kinds of
person
6. Construct
wardrobe out
of recycled
materials.
COURSE REQUIREMENT:
FOOD AND BEVERAGE PREPARATION AND SERVICE

LIANGA CAMPUS
 Video/Picture Presentation
 Napkin Folding
 Table skirting
 Table set-up
 Food Preparation
 Culmination Activity:
HOME MANAGEMENT AND INDUSTRIAL ARTS
 Case study: Family Problems and Illness

 Apron (Recycled Materials)
CLOTHING AND DRESSMAKING
 Basic Fancy Stitches

 Collection of kinds of Fabrics
 Pattern Making
 Sewing wardrobe out from recycled fabric materials
GRADING SYSTEM:
Class standing………………………………………….…….40%

LIANGA CAMPUS
 Attendance……………………………………………5%
 Quizzes…………………………………….…………...15%
 Oral Graded Recitation………………….………15%
 Assignment………………………………….……..…5%
Examinations……………………………………………………………20%
Requirement…………………………………………………….…….40%
TOTAL 100%
(Rubrics if necessary)
Date/Prepared : July 23, 2020

Effectivity : August 6, 2020
BOOK REFERENCES:
1. Ang, Mary jean C. ;Hannah A. Balanon, Hannah A. (2010) Food Safety and Sanitation; C&E. Publishing. Inc. Quezon City
2.Cruz, Rosario Claridad, (2005) THE in the 21st Century; Rex Book Store; Manila
3.Gatchalian, Corazon F. (2005) Food Service Management. Rex Book store; Manila

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4.Jamisol, Belen M. Ed. D. et. Al (2018) Learning and Living in the 21 st Century: Dressmaking. Rex Bookstore, Inc. Manila
5.Soriano , Nora N. (2005) Aguide to Meal Management. Rex Bookstore, Manila.
6.Traballo, Reynaldo G. (2013) Technology and Livelihood Education; Jemczyville Publications. Malabon City.
Electronic Sources:
 https://www.scribd.com/presentation/248524193/foods-and-applied-nutrition-ppt
 https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/center-for-food-safety-and-applied-nutrition
 https://poloandtweed.com/blog/types-of-service-and-table-settings-in-waiter-and-waitress-training
 https://www.meaningfullife.com/home-and-family/
 https://www.etiquettescholar.com/dining_etiquette/table_manners.html
 https://www.goodhousekeeping.com/uk/house-and-home/household-advice/a657041/cleaning-tips-for-soft-upholstery/
 https://www.goodhousekeeping.com/uk/house-and-home/declutter-your-home/a564935/6-cleaning-secrets-from-a-stately-home/
 http://clothes-press.net/dressmaking-for-beginners
 https://www.thesprucecrafts.com/techniques-for-sewing-clothing-2978471
 https://www.goodhousekeeping.com/home/craft-ideas/g4552/napkin-folding-videos/
Prepared by: Reviewed and Verified by:
Gazelle Grapes S. Ronquillo FAITH P. VILLANUEVA, MS, Physics

Instructor Program Coordinator

LIANGA CAMPUS
Date:_________________ Date:______________
NOTED: Recommending Approval:
BERNARDITA G. QUEVEDO, Ph. D. EVELYN T. BAGOOD, Ed. D.

Assistant Campus Director Director, Curriculum
Date:_________________
Approved by:
GERRY B. ESTRADA, Ph. D.

Dean, College of Teacher Education
Date:________________

Surigao Del Sur State University: New Normal Syllabus TLE 101-Edukasyong Pantahanan at Pangkabuhayan Philosophy

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Republic of the Philippines

Surigao del Sur State University

NEW NORMAL SYLLABUS

Particularly, SDSSU is committed to:

1. Produce competent and skilled graduates prepared for gainful employment;

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

SDSSU Flexible Learning Approach:

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

In face to face learning module, the

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

The online learning for blended

1. Quality training in their respective field of specialization.

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

The BSEd (Bachelor of Secondary Education)

The BEEd (Bachelor of Elementary Education)

PROGRAM INTENDED LEARNING OUTCOME: The graduates should be able to:

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Course Code : TLE 101

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

DETAILED COURSE SYLLABUS

Prelim – Food and Beverage Preparation and Service

Week 3-5 1. Importance Food and Applied Activity 1. Activity 1.

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Week 6-8 1. Identify the Table Service and Activity 1. Activity 1.

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

3. Give some parents Questions and

Week 13-16 1. Identify Housekeeping Activity 1. Activity 1.

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

the house and Presentation

Final – Clothing and Dressmaking

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Week 17- 1. Discuss Introduction to Activity 1. Activity 1.

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

HOME MANAGEMENT AND INDUSTRIAL ARTS

 Case study: Family Problems and Illness

CLOTHING AND DRESSMAKING

 Basic Fancy Stitches

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Date/Prepared : July 23, 2020

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

Prepared by: Reviewed and Verified by:

Gazelle Grapes S. Ronquillo FAITH P. VILLANUEVA, MS, Physics

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

NOTED: Recommending Approval:

BERNARDITA G. QUEVEDO, Ph. D. EVELYN T. BAGOOD, Ed. D.

GERRY B. ESTRADA, Ph. D.

Course Title (AY 2020-2021 FM-ACAD-005L/REV001/07.01.2020/PAGE1-21

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