Republic of the Philippines

Province of Misamis Oriental

Municipality of TAGOLOAN
TAGOLOAN COMMUNITY COLLEGE
Baluarte, Tagoloan, Misamis Oriental
(08882)740-835
Member: Association of Local Colleges & Universities (ALCU)
Member: Association of Local Colleges & Universities-Commission on Accreditation (ALCU-COA)
COLLEGE OF HOSPITALITY MANAGEMENT

Outcomes – Based Teaching and Learning in Risk Management as Applied to Safety, Security and Sanitation

TCC VISION: Risk Management as Applied to Safety,

TCC Mission: TCC PHILOSOPHY:
Course Title Course Code THC 2
To be premier community- Security and
Tagoloan Community Sanitation
College provides quality Tagoloan Community College upholds the premise that education is
based institution forming instruction, research and extension for a competitive a success Course
if and when the people live in a decent and prosperous life
Credit Units 3 Pre-/Co-requisites None
holistic individuals. and contented global workforce preferably as through adherence to standards of morality, employment in
entrepreneurs
The student will with passion
develop and commitment
knowledge, skills and to serve.on theenterprises
values and competent
basic principles practice
of personal of entrepreneurial
hygiene, food safety andskills.
sanitation as
Course Description
applied in tourism and hospitality industry. Topics include the following: compliance with workplace hygiene procedures,
(Based on CMO No. 62 establishment maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and
Series of 2017) performing basic First Aid procedures.
1. Produce food products and services complying with enterprise standards
Program Intended 2. Apply management skills in F & B service and operations.
3. Perform and provide full guest cycle services for front office
Learning Outcomes
4. Perform and maintain various housekeeping services for guest and facility operations
(PILO) 5. Plan and implement a risk management program to provide a safe and secure workplace.
6. Provide food & beverage service and manage the operation seamlessly based on industry standards.
At the end of this course, the students should be able to:
Course Intended 1. Explain the factors that influence the diversity of food culture around Asia.
2. Relate some important Asian culinary/cuisine terms that are renowned and useful today.
Learning Outcomes
3. Present some Asian recipes through cooking demonstration.
(CILO) 4. Elaborate and explain the cooking methods and techniques which are used by other cuisine or cookery from different Asian
nation.

ESSENTIAL LEARNINGS
SUGGESTED ASSESSMENT TASK
CONTENT STANDARDS DECLARATIVE FUNCTIONAL INTENDED LEARNING TEACHING/LEARNING (AT’s)
WEEK KNOWLEDGE KNOWLEDGE OUTCOMES ACTIVITIES (ILO’S)

\
Demonstrate familiarity with the Orientation Relating on the Vision, Recognize the Vision.
school’s provisions and mandate Mission and Philosophy Mission and Philosophy
Overview on of the school including of the school with the On line PowerPoint Class Problem Analysis
the students’ provisions provisions of the students Discussion
Hazards in
in the handbook. as stated in the handbook
Foodservice and actively participate in
Operations Online Class
Demonstrate understanding on
discussion/activity. PowerPoint Presentation
Hazards that is existing in Identifying preventive
 Sources of Food
Foodservice Operations measures and
1 safety Hazards
knowledge on how Investigate Food Borne
 Contamination microorganisms grow Illness Incidence and Cite
through Time- and how food Evidences of
Temperature establishments can Microorganism that can
Abuse destroy and control them cause Food Borne
 Cross Infection and Intoxication.
Contamination
 Potentially
hazardous Food
 Kinds of Hazards
in Food
Establishment

Demonstrate Understanding of Explaining Hazard and Identify the Principles Online Discussion PowerPoint Presentation
Hazard Analysis and Critical Hazard Analysis and Critical Control Point involved in implementing
Control Point Critical Control Points (HACCP), from history, HACCP System Exercises
(HACCP) its methodology and the
Preliminary Steps.
 HACCP History
2  HACCP
Methodology
 The Pre-requisite

Demonstrate Knowledge on the
Seven Principles of HACCP and the
Application of HACCP Flowchart
3
Demonstrate Understanding of Final
HACCP Plan
4 HACCP plan
5
Demonstrate Knowledge on the
6 Application of HACCP in Food
Service
Demonstrate Knowledge on the
Food Handlers regarding the
Recruitment, Selection, and
Employment: Orientation Program
Programs
 HACCP
Preliminary Steps
The Seven HACCP Identification and Explain how a HACCP Online Class Discussion Flowchart Analysis
Principles Evaluation of the Seven system can protect the
 HACCP Flowchart HACCP Principles most vulnerable guests
Executing the Final Make a step-by-step Online Class Discussion Project
HACCP Plan through the process of
Final HACCP Plan creating and filling in a
Writing Presentation
PRELIMINARY EXAMINATIONS
Application of HACCP in Identifying the Describe the various Online Class Discussion Essay Writing
Food Service Application of HACCP in options for the application
Food Service of HACCP in food service Given Exercises Writing Analysis
 Process Approach
to HACCP
Recruitment, Selection, Identifying recruiting, Develop training Online Class Discussion
and Employment: selecting and employing programs that support an
Orientation Program of food handlers improvement of safe food
Food handling practices Video Demonstration
Handlers Film showing
 Recruiting Safe
 and Clean
Applicants
7  Reception of
Applicants
 Matching the
Applicant with the
Job
 Training
 Evaluating the
Training Program
 Performance
Appraisal

Demonstrate Understanding on
Guidelines for Sanitation and Safety
in
Menu Planning, Purchasing and
Receiving
Applying Concepts of Make an Observation Online Class Discussion Role play presentation
Guidelines for Sanitation Sanitary Practices at All Sanitary Practices at All
and Safety in Menu Points of Food Flow. Points of Food Flow.
Planning, Purchasing and Discussions Questions
Receiving

8  Menu Planning
 Purchasing
Wholesome
Sanitary Food
 Receiving and
Inspecting Food

MIDTERM EXAMINATION
9
 Demonstrate Knowledge of Food Food Safety and Proper Applying Understanding Facilitate proper Storage PowerPoint Discussion Case Analysis
Safety and Proper Food Storage Food Storage of Proper Storage for Conditions
Food Safety Quiz
 Proper Storage
Practices
 Sanitation
10 Requirements for
Food Storage
Areas
 Storage for Non-
perishables
 Adequate Storage
Space

Demonstrate Knowledge on Food Food Sanitation and Make an Observation on Online Class Discussion Quiz
Sanitation and Safety in Food Safety in Food Preparation Explaining the Sources How to Control and Avoid
Preparation and Control of the Contamination during Analysis Individual
 Sources and Contamination in Food Food Preparation Experimentation
Control of Preparation
Contamination in
Food Preparation
 Personal Hygiene
11  Food Equipment
and Utensils
 Safe Cooking
Temperatures

Demonstrate Understanding of
Food Sanitation and Safety in
Quantity Servings
Food Sanitation and Identifying the Aspects Make an Observations on PowerPoint Discussion Wring Individual Analysis
Safety in Quantity that involves Food Safety Sanitation Practices and
Servings in Quantity Servings Risk Reductions of the Brainstorming
Food being served
 The Safety of the
Food Being
Served and
12 Methods of
Service
 Serving and
People Involved
 Money and Food
Safety
 Environment and
Service

Demonstrate Knowledge on
Sanitary and Safe Food Facilities:
Layout and Equipment
13
14
Demonstrate Knowledge on Legal
Aspects and Regulations on Food,
Water and Environmental
Sanitation and Safety
15
Sanitary and Safe Food Explaining the Sanitary Perform Considerations Online Class Discussion Case Analysis
Facilities: Layout and and Safe Food Facilities in Selection of the Facility
Equipment for keeping Equipment to meet the basic
and Premises sanitize, standards required in Analysis Video Presentation
 Needs of for Cleanliness and operating sanitary
Customers Health of its Employees facilities
 Site Evaluation
 Structural
Requirements
 Cleaning and
Sanitizing
Facilities,
Equipment and
Utensils
 Pest Control
 Waste
Management
SEMI-FINAL EXAMINATION
Legal Aspects and Explaining the Laws in Make an Observation to Online Class Discussion Project
Regulations on Food, General to Protect the specific Laws for its exist
Water and Environmental Interest of the General legally and to assure that
Sanitation and Safety Public to ensure the the health of the
safety of the nation’s consuming public is
 Laws and food Supply protected
Ordinances in the
Philippines

Demonstrate Knowledge on Crisis
Management in Emergencies and
Major Physical Injuries
16
Demonstrate Understanding of
Sanitation and Safety in Street
Foods and Other Informal Food
Sectors
 Health Certificates
and Food
handlers
 International
Regulations
Standards
 ASEAN Food
Control System
 ISO 22000
Make an Observation on Cite Evidences on Crisis Online Class discussion Case Study Analysis
Crisis Management in Crisis Management and Management Issues and
Emergencies and Major Major Physical Injuries Major Physical Injuries
Physical Injuries which triggers a real or Create Media
possible threat to Safety,
 The Significance Health, or Environment,
of Planning for or to the organizations
Emergencies reputation or credibility
 Stages of Crisis
Management
 Handling
Foodborne Illness
and Complaints
 Disaster
Preparedness
Plan
 Major Physical
Injuries
Sanitation and Safety in Explaining the Sanitation Make an Observation on Online Class Discussion Individual Writing
Street Foods and Other and Safety in Street the Essential Information
Informal Food Sectors Foods and Other on Safe Food Preparation Observation Case Study
Informal Food Sectors and Handling
 Street Foods and
the Local
 17 
Economy
Street Foods,
Employment and
Type of Business
 Other Informal
Food Sectors in
Addition to Street
Foods
 Sanitation of
Street Food
 Methods for
Packaging and
Storage of
Leftovers

18 FINAL EXAMINATION

Basic Readings Food, Water and Environmental Sanitation and Safety For The Hospitality Industry And Institutions, Grace Portugal-Perdigon, PhD, MSFN< RND, Virginia Serraon
 Claudio, PhD, MNS<RD, Libia De Lima-Chavez, MSFS, 2006

Food Safety and Sanitation 4th Edition. David Mcswane, H.S.D., et al., Pearson Education South Asia Pte Ltd., 23-25 Jurong Singapore 629733

Food Safety A to Z Reference Guide

A treasure trove of scientific and comprehensive food safety information in one user-friendly, alphabetical format
http://www.fda.gov/Food/FoodScienceResearch/ToolsMaterials/ucm216150.htm

Extended Readings To be provided

Course Assessment As identified in the Assessment Task
Course Policies Language of Instructions:
English

Class Policies:
The following class policies shall be observed to ensure smooth implementation of the learning sessions; to wit:

1. Always sign-in your complete name on the chat board, as you join the class.
2. Always sign-in 10 minutes before the scheduled time.
3. Students are expected to wear appropriate attire.
4. Always switch on video and switch off microphone when teacher or somebody is talking.
5. Ask permission to talk.
6. Submit outputs on time.

Special Requirements:
- during activity, students are then advice to wear the mask
- proper hand washing before and after activity is required
- no assigned materials to bring will not be allowed to perform the activity
- one journal notebook for activity (a portfolio of lab work, to be check prior to start activity)
- activity report to be submitted in black colored ink pen (a portfolio activity, report, to be submitted a week after one activity is finish)

Attendance (As defined in the student handbook)

- For MW and TTH class, 7 absences for a 3-unit course meeting 3 times a week.
- 3 absences for a course which meets once a week
- As identified in the student handbook
Homework, Quizzes, Written Reports, Reaction Papers and Special Requirement

Grading System

EXAMINATION 40 %
 QUIZZES 2O%
ASSIGNMENT / PROJECT 20%
PARTICIPATION 20%
TOTAL 100%
Committee Committee Leader: LUDGER HOPE T. SALDIVAR
Members College of Hospitality Management
Members: RHEZEL T. BALBERAN, MTHM
JUVIC D. LABRADOR, MBA-HRM
JUDITH GRACE B. AWATIN, MSHM
PRINCESS MILCAH FAITH P. ACHAS-HERNAN
ED JUN T. PACLAR
ANGELIE PAULA L. BASERGO

Consultation Faculty Member : JUDITH GRACE B. AWATIN, MSHM

Schedule Contact Number : 0953 400 2969
E-mail address : jgawatin509@gmail.com
Consultation Hours:
Time and Venue:

Course Title A.Y. Term of Effectively Prepared by Validated by Approved by Page/s

Risk Management as
Applied to Safety, Security 2020 – 2021 JUDITH GRACE B. AWATIN, MSHM RHEZEL T. BALBERAN, MTHM DR. HARRY SANTIAGO P. ACHAS 11
and Sanitation Faculty Dean VPAA