I.

COURSE INFORMATION

Course Title School Food Service Management

Course Code HE 16
Course Description
Course Credits 3 units
Prerequisite None
Course Objectives At the end of the course, student should be able to,

II. COURSE OUTLINE AND TIMEFRAME

Week Content Teaching and

Specific Objectives Student Learning Assessment
Outcomes Strategies

Page 1 of 2
III. COURSE REQUIREMENTS
Major Exams
Summative quizzes
Per unit outputs as specified in the assessment
End of course learning log (reflective journal) and portfolio (compilation of outputs) from each unit.

IV. GRADING SYSTEM

Prelim Grade [PG] = (Class Standing X 2) + Exam Grade

3
Midterm Grade [MG] = PG +Class Standing + Exam Grade
3
Final Grade [FG] = MG + Class Standing + Exam Grade
3
V. SUGGESTED READINGS AND REFERENCES

References:
 Effective Teaching of Home Economics, Maria Fe Atienza (1983)
 History of Home Economics in the Philippines, Philippine Home Economics Association
(1994)
 Home Economics: an introduction to a dynamic profession, Frances J. Parker (1983,1987)
 Home Economics and the college student: An introductory course, Helen Mae Carter
(1940)
 Home Economics education in the Philippines, National Media Production Center (1955)
 Introduction to Home Economics, Eileen Elliott Quigley (1969)
 Introduction to Home Economics, Juliet Lita Bane (1945)
 The Teaching of Home Economics, Hazel Maurine Hatcher (1973Wager, F. (2011). Agricultural Production. Nova Science Publishers.

Page 2 of 2