La Union Colleges of Science and Technology

Central West, Bauang, La Union

Course Name Diploma in Electrical Installation Management
Subject Advance Technical Sketching Instrument Drawing & Blueprint Reading
Course Description This course identifies common tools in drafting and expected to acquire the basic skills in drawing straight and curved lines freehand designing
simple structures and ornaments, lettering, measuring objects in metric system, dimensioning and representing simple objects in orthographic and
pictorial views.
Contact Hours/Week
Number of Units
Prerequisite None
Course Outcomes 1. Acquire knowledge of basic principles of technical drawing, sketching and use of drafting equipment
2. Become proficient with time management, problem solving, organization methods, critical thinking and effective visual/oral
communication
3. Understand careers that require technical drawings, and the steps needed to obtain a job in that field.

COURSE OUTLINE
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

PRELIM MIDTERM FINALS

CLASS ORIENTATION LESSON 1: A. Wood Joints, Metal Fastening and LESSON 1: A. Simple Mechanical Perspective
 VMG of the College & School Machine Tool Processes Drawings
 School Policies under the New Normal
 Course Syllabus LESSON 2: A. Pattern Development
LESSON 2: A. Simple working drawings
 Grading System
 Requirements LESSON 3: A. House Planning
LESSON 3: A. Detail and assembly working drawing
 Course Expectations B. Furniture Designing

LESSON 1: A. Uses and care of Drafting Tools, LESSON 4: A. Reproduction of Drawings

Equipment and Materials
B. Instrumental Drawing
LESSON 2: A. Scaling
B. Auxiliary Views

LESSON 3: A. Sectioning
- Midterm Examination
- Preliminary examination - Final Examination

COURSE REQUIREMENTS Class Standing: Attendance, Activities, Assignments, Quizzes, Presentations

Periodical Exams
GRADING SYSTEM PRELIMS = Class standing 80% + Summative Test - 20%
Class standing 80% - performance standards……………….…….30%
- Written Outputs…………………………….20%,
- Attendance…………………………………..10%
+ Summative Test …..………………………………………………………40%
MIDTERM = [(Class Standing -80% + Summative Test 20%) x 2) + Prelim Grade]
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

3
FINALS = [(Class Standing -80% + Summative Test – 20%) x 2) + Midterm Gr.]
3
COURSE REFERENCE BOOKS:
Drafting Volume 1
Copyright 1983 by
PHOENIX PUBLISHING HOUSE, INC.
And German M. Manaois
Drafting Volume 2
Copyright 1983 by
PHOENIX PUBLISHING HOUSE, INC.
And German M. Manaois

Prepared by: Checked by: Verified by: Noted by

MR. MANNY DANIEL A. ABUAN JR. MR. RENATO CADORNA MR. EDMUND R. CASUGA, RN MS. SHEILA F.TABIAN, MAED
Instructor Diploma Coordinator Tech-Voc Head Executive Vice President
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

Course Name Diploma in Electrical Installation Management

Subject Individual and Dual Sports
Course Description This subject deals with the individual and dual games such as athletics, badminton, and table tennis. It also includes the facilities and equipment,
the basic skill mechanics and rules of the different sports.
Contact Hours/Week
Number of Units
Prerequisite
Course Outcomes 1. Learn the history, rules, strategies and the players of athletics, badminton and table tennis.
2. Develop the fundamental skills through participation, and
3. Develop desirable, social attitudes among students towards the game
4. Demonstrate leadership in performing the different games

COURSE OUTLINE
PRELIM MIDTERM FINALS
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

CLASS ORIENTATION III. Badminton IV. TOURISM COMPONENTS/SECTORS:

 VMG of the College & School  Introduction to badminton CONTINUATION
 School Policies under the New Normal  History 1.Food and Beverage
 Course Syllabus  Facilities and Equipment -Functions of Food and Beverage sector; Types
 Grading System Court of Bars; Types of Restaurants; Kinds of Food
 Requirements The Net Service
 Course Expectations 2.Attraction/recreation
Posts
I. Introduction of Athletics -Function; Types/Classifications of attraction;
The Racket
3.Gaming/Entertainment/Events
 History Shuttlecock -Function of the Gaming and Entertainment
 The Track and Field Playing sector, Events; Types/Classification of Gaming
 Track Events  Four common strokes in badminton and Entertainment activities
Different Running and walking events Clear
Starting for the sprint Drop Tourism Organizations
The hurdles relays Drive Hospitality Skills (Based on the available tools
baton passing/receiving - Smash and Materials)
 Field Events Jumping events -flower arrangement, balloon arrangement,
Throwing events landscaping, dish landscaping, bartending, flair
II. Men/women famous names in athletics tending, napkin folding, table skirting, ice
 Multi-Events Decathlon carving, fruit and vegetable carving, etc.
Heptathlon
Pentathlon
 Basic Rules and - Final Examination
Regulations
False start, obstruction, relay events, steeple chase, hurdle
events, field events, long jump and pole vault

- Preliminary examination
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

COURSE REQUIREMENTS  Attendance & Quizzes

 Activities & Assignments
 Return demonstration
 Preliminary examinations, midterm examination and final examination
 Attendance and active participation in every class activity

PRELIMS = Class standing 60% + Prelim Examination - 40%

Class standing 60% - performance standards………………….30%

GRADING SYSTEM - Written Outputs…………………………….20%,
- attendance and behavior……………...10%
+ Prelim Examination ………………………………………………………40%

MIDTERM = [(Class Standing -60% + Midterm Exam 40%) x 2) + Prelim Grade]

3

FINALS = [(Class Standing -60% + Final Exam – 40%) x 2) + Midterm Gr.]

3
COURSE REFERENCE BOOKS:
Carino, Celia E. & Beltran, Ma. Pamela N. (2013). The Hospitality Industry:An Introduction. Mindshapers Co., Inc.- Manila,
Philippines
Carino, C. E. (2008) The Hospitality Industry: An Introduction. Manila: Mindshapers
Cruz, Zenaida (2013) Principles of Tourism (Part I). Rex Publishing. Philippines
Dexter, B. (2005). Basic Restaurant Service. Philippines: Books Atbp. Publishing corporation.
Graney, M. (2009). Principles of food, beverage, and labor cost control. China: 3G Elearning FZ LLC.
Lim, (2014). Principles and Scopes of Tourism. Manila: Mindshare
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

Rodolfa, B. (2008). Leadership and Personality Development for Tourism and Hospitality Professionals. Philippines: Books ATbp.
Publishing Company.
Walker, John R. (2014). Introducing Hospitality: 6th edition. Pearson Education South Asia Pte. Ltd.-Singapore

ELECTRONIC SOURCES:
Food Safety (General Food Hygiene) Regulations 2017, available online: retrieve from:
http://www.opsi.gov.uk/si/si1995/Uksi_19951763_en_4.ht

Prepared by: Checked by: Verified by: Noted by

MS. CARMELA EVE M. DE VERA MR. RENATO CADORNA MR. EDMUND R. CASUGA, RN MS. SHEILA F.TABIAN, MAED
Instructor Diploma Coordinator Tech-Voc Head Executive Vice President
Course Name Diploma in Hospitality Management Technology
Subject Quality Service Management
Course Description This course allows students to understand essential and fundamental concepts of quality component of any operation, its importance and
implication in business cost and revenue dynamics, and application of quality concepts for better value offerings. The student achieve a greater
understanding of the methods, models, skills, tools and methodologies needed to model, analyze, optimize, and define total quality and its
elements. It also explains the effects of quality management of domestic and global competition by determining the role of continuous
improvement I strategic planning. It incorporates how to use customer satisfaction measurements to enhance quality planning by analyzing
processes for quality improvement. It examines quality management and views as a systematic process leading to customer satisfaction. It will aid
managers in implementing and assuring an organization’s quality system effectively meeting the organization’s goals. It also focuses on total
quality and its elements to use for organizational process improvement.
Contact Hours/Week
Number of Units
Prerequisite None
Course Outcomes 1. Define quality management and explained it’s history and concepts
2. Judged themselves practical areas where quality concepts can be implemented along the how’s and whys
3. Understand how tourism and hospitality may affect destinations.
4. Determined the role of continuous improvement in quality management,
5. Explained how to use customer satisfaction measurements to enhance quality planning
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

6. Utilized quality management tools to present data,

7. Explained reduced variation in total quality management,
8. Analyzed the practical applications of a quality management system in an organizations,
9. Demonstrated comprehensive and greater understanding of the methods and models of quality management,
10. Developed the knowledge and understanding of quality principles and practices, including practical application.

COURSE OUTLINE
PRELIM MIDTERM FINALS
CLASS ORIENTATION I. Leadership Management I. Supplier Partnership
 VMG of the College & School  Concept of Leadership A. Importance of Suppliers
 School Policies under the New Normal  Characteristics of Leadership B. Suppliers selection
 Course Syllabus  Function of a Leader C. Supplier standard
 Distribution of Hand outs
 Grading System II. Customer Satisfaction II. The Seven Quality Control Tools
 Requirements  Techniques for measuring customer value a. Supplier standards
 Features of services b. The process flow chart
 Course Expectations
 Customer delight  Histogram
I. Background and Introduction to the course,  Pareto chart
expectations and outcomes III. Employee Involvement, Empowerment Teams III. Six Sigma
 Define Quality and its elements  Employee motivation A. Defect and six sigma
 Teamwork B. Origin and six sigma
 The importance of Quality
C. Six sigma implementation
 The concept of Quality  Recognition and award
II. Quality Management Basic Concepts IV. Process Approach
IV. Quality system-ISO 9000 standard
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

III. Relationship and Relevance of Quality in  Model for process definition

different Sectors/Industries  Customer supplier chain
 Quality in Manufacturing  Zero defects
 Quality in Service
- Midterm Examination
- Preliminary examination - Final Examination

COURSE REQUIREMENTS Class Standing: Attendance, Activities, Assignments, Quizzes, Presentations

Periodical Exams
GRADING SYSTEM PRELIMS = Class standing 60% + Prelim Examination - 40%

Class standing 60% - performance standards………………….30%

- Written Outputs…………………………….20%,
- attendance and behavior……………...10%
+ Prelim Examination ………………………………………………………40%

MIDTERM = [(Class Standing -60% + Midterm Exam 40%) x 2) + Prelim Grade]

3

FINALS = [(Class Standing -60% + Final Exam – 40%) x 2) + Midterm Gr.]

3
COURSE REFERENCE BOOKS:
Foster, S.Thomas, (2013) Managing Quality: Integrating the Supply Chain, (Fifth Edition), Pearson Prentice-Hall, ISBN
10:0132737981
Angelita Ong Camilar –Serrano, Prodcutivity and Quality Management
ELECTRONIC SOURCES:
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

1. http://www.managementstudyguide.com/total-quality-management.htm
2. https://www.isixsigma.com/methodology/total-quality-management-tqm
3. https://en.wikipedia.org/wiki/Total_quality_management
4. http://managementhelp.org/
5. https://www.thebalance.com/total-quality-management-tqm-2221200
OTHER RESOURCES:
Ramasamy, Subburaj, (2009) Total Quality Management, (International Edition 2009), Tata McGraw-Hill Publishing
Company Ltd., New Delhi, ISB:07-022397-4, ISBN-10-0-07-022397-1

Prepared by: Checked by: Verified by: Noted by

MS. CARMELA EVE M. DE VERA MR. RENATO CADORNA MR. EDMUND R. CASUGA, RN MS. SHEILA F.TABIAN, MAED
Instructor Diploma Coordinator Tech-Voc Head Executive Vice President
Course Name Diploma in Hospitality Management Technology
Subject Fundamentals of Lodging Operation
Course Description This course allows students to understand essential and fundamental concepts of quality component of any operation, its importance and
implication in business cost and revenue dynamics, and application of quality concepts for better value offerings. The student achieve a greater
understanding of the methods, models, skills, tools and methodologies needed to model, analyze, optimize, and define total quality and its
elements. It also explains the effects of quality management of domestic and global competition by determining the role of continuous
improvement I strategic planning. It incorporates how to use customer satisfaction measurements to enhance quality planning by analyzing
processes for quality improvement. It examines quality management and views as a systematic process leading to customer satisfaction. It will aid
managers in implementing and assuring an organization’s quality system effectively meeting the organization’s goals. It also focuses on total
quality and its elements to use for organizational process improvement.
Contact Hours/Week
Number of Units 3
Prerequisite None
Course Outcomes COURSE LEARNING OUTCOMES
1. Explain clearly established workplace safety and hazard control practices and procedures;
2. Identify hazards/risks in the workplace and its corresponding indicators in accordance with company procedures;
3. Recognize contingency measures during workplace accidents, fire and other emergencies;
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

4. Explain the history of lodging;

5. Define different terms in housekeeping;
6. Demonstrate ability to organize and carry out the complete guest room services;
7. Explain the importance of following standard procedure of cleaning and preparing rooms for guest;
8. Demonstrate ability to organize and carry out the complete set of cleaning materials and tools;
9. List the different steps assisting guest according to commercial lodging standards;
10. Explain the standards of valet service and butler services;
11. List the different steps assisting guest according to commercial lodging standards;
12. Explain the standards of valet service and butler services;
13. Explain the procedures in sorting and washing;
14. Demonstrate ability to care for guest property;
15. Demonstrate exemplary personal presentation and communication standards;
16. Demonstrate ability to correctly identify the process required for different types of laundry;
17. Demonstrate ability to operate laundry equipment safely;
18. Demonstrate ability to complete the full laundering process;
19. Demonstrate ability to understand the importance of cleaning services to the overall quality of service provided by the
establishment/workplace; and
20. Demonstrate ability to safely and efficiently select and use relevant equipment and cleaning agents in accordance with acceptable
establishment/workplace procedures.
COURSE OUTLINE
PRELIM MIDTERM FINALS
CLASS ORIENTATION Good Grooming Provide valet/butler service
 VMG of the College & School 1. Proper attire and uniform 1. Display professional standards
 School Policies under the New Normal 2. Basic ward robe 2. Role of valet is defined in accordance with enterprise
 Course Syllabus 3. Accessories policy.
 Distribution of Hand outs 4. Face and Hair 3. Valet services are prepared to be delivered.
 Grading System Clean and prepare rooms for incoming guests 4. Valet services is delivered within limit of
 Requirements 1. Make up beds responsibility.
2. Traditional Make Up Beds 5. Valet services records.
 Course Expectations
3. Duvet
 La Union Colleges of Science and Technology
Identify hazards and risks
1. Safety regulations and workplace safety and hazard
control practices and procedures are clarified and
explained based on organization procedures
2. Hazards/risks in the workplace and their
corresponding indicators are identified to minimize or
eliminate risk to co-workers, workplace and environment
in accordance with organization procedures
3. Contingency measures during workplace accidents,
fire and other emergencies are recognized and
established in accordance with organization procedures
Introduction and over view regarding housekeeping
and history
1. Receive housekeeping requests
2. Details of requests made are confirmed and noted in
accordance with enterprise procedures
3. Housekeeping terms and meaning.
Housekeeping services
1. Provide/ Service housekeeping requests
2. Clean and prepare rooms for incoming guests
3. Roles and responsibilities of housekeeping
personnel’s.
- Preliminary Examination
COURSE REQUIREMENTS
Central West, Bauang, La Union
Clean and clear rooms, store trolleys and equipment.
1. Rooms requiring service are correctly identified based
on information supplied to housekeeping staff.
2. Rooms are accessed in accordance with the
establishment’s customer service and security
procedures.
3. Trolleys and equipment are cleaned after use in
accordance with safety and enterprise procedures.
4. All items are correctly stored in accordance with
enterprise procedures.
- Midterm Examination
 Attendance & Quizzes
 Activities & Assignments
Laundry linen and guest clothes
1. Collect laundry for laundering functions.
2. Perform laundering functions.
3. Items for laundering are checked for stains and are
treated using the correct process
4. Laundry methods are selected in accordance with
textile labeling codes and based on fiber and fabric, dye
fastness, degree of spoilage and washing instructions.
5. Laundry equipment is operated in accordance with
manufacturer’s instructions.
6. Cleaning agents and chemicals are used in accordance
with manufacturer’s instructions and specific laundry
equipment.
Clean public areas, facilities and equipment
1. Suitable dry and wet cleaning agents and chemicals
are selected and prepared in accordance with
manufacturer’s and relevant occupational health and
safety requirements.
2. Protective clothing are selected and used where
necessary. responsibility,
- Final Examination
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

 Return demonstration
 Preliminary examinations, midterm examination and final examination
 Attendance and active participation in every class activity

PRELIMS = Class standing 60% + Prelim Examination - 40%

Class standing 60% - performance standards………………….30%

GRADING SYSTEM - Written Outputs…………………………….20%,
- attendance and behavior……………...10%
+ Prelim Examination ………………………………………………………40%

MIDTERM = [(Class Standing -60% + Midterm Exam 40%) x 2) + Prelim Grade]

3

FINALS = [(Class Standing -60% + Final Exam – 40%) x 2) + Midterm Gr.]

3

COURSE REFERENCE BOOKS:

Dexter, B. (2005). Basic Restaurant Service. Philippines: Books Atbp. Publishing corporation.
Graney, M. (2009). Principles of food, beverage, and labor cost control. China: 3G Elearning FZ LLC.
Malini, S. (2017). Housekeeping Management. Singapore: Tata- McGraw-Hill publishing Company limited.
Rodolfa, B. (2008). Leadership and Personality Development for Tourism and Hospitality Professionals.
Philippines: Books ATbp. Publishing Company.
Santos, B. (2017). Hotelier’s guide to housekeeping. Queson City, Philippines: MaxCor publishing house Icn.
Whitehurst, T. (2017). Magical Housekeeping. Minnesota, USA: Llwellyn publications.
TESDA TRAINING REGULATION and Manuals As of 2018.
 La Union Colleges of Science and Technology
Central West, Bauang, La Union

ELECTRONIC SOURCES:
Food Safety (General Food Hygiene) Regulations 1995, available online:
http://www.opsi.gov.uk/si/si1995/Uksi_19951763_en_4.ht
Housekeeping and lodging standards
www.goodhousekeeping.com
Training regulation of Housekeeping
http://www.tesda.gov.ph/.com
OTHER RESOURCES:

Prepared by: Checked by: Verified by: Noted by

MS. CARMELA EVE M. DE VERA MR. RENATO CADORNA MR. EDMUND R. CASUGA, RN MS. SHEILA F.TABIAN, MAED
Instructor Diploma Coordinator Tech-Voc Head Executive Vice President