NORTHERN ZAMBALES COLLEGE, INC.

Inhobol, Masinloc Zambales

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

S.Y. 2021 – 2022
ACCOMPLISHMENT REPORT
(Second Semester)
PRELIM

 Conducted online orientation to the students.

 Discussed online class rules and regulations/policies to the students.
 Distributed course syllabus to the students.
 Discussed the content of the course syllabi and about the subject.
 Distributed to the students the Google classroom code.
 Facilitated online class via Google Meet
 Conducted online recitation to measure the understanding, knowledge and ideas of the
students about the topics that has been discussed.
 Provided written activities to the students to measure their understanding, knowledge and ideas
about the topics that have been discussed.
 Attended zoom meeting (International Cakes and Pastries Virtual Demonstration)
 Conducted virtual cooking demonstration and uploaded to the Youtube channel.
https://youtube.com/channel/UC4JwYIWusbSVwjI0y8RXSnQ
 Administered Prelim Examination (February 15-18, 2022)

MIDTERM
 Discussed the topics to be discussed for the Midterm period.
 Facilitated online class via Google Meet
 Performed actual demonstration.
 Sent link videos (YouTube) of actual demonstration to the students.
 Conducted online recitation to measure the understanding, knowledge and ideas of the
students about the topics that has been discussed.
 Provided written activities to the students to measure their understanding and ideas about the
topics that has been discussed.
 Required the students to send their videos and upload of their actual performance cooking
demonstration in designated Asian cuisine. (Pls. Click the link)
https://youtube.com/channel/UC4JwYIWusbSVwjI0y8RXSnQ
 Administered Midterm Examination (March 22-25, 2022)
FINALS

 Discussed the topics to be discussed for the Final period.

 Facilitated online class via Google Meet
 Sent link videos (YouTube) of actual demonstration to the students.
 Conducted online recitation to measure the understanding, knowledge and ideas of the
students about the topics that has been discussed.
 Implemented limited face to face (skills demonstration)
 Supervised and monitored students during their skills demonstration.
 Supervised and monitored learners during limited face to face actual and final Asian cuisine
cooking demonstration.
 Administered Final Examination (May 24-27, 2022)

(Please see attached files)

Prepared by:

HENSON D. TEJADA
College Instructor
Virtual Discussion via Google Meet
Limited Face-to-face Final Examination Multicultural Diversity in the Workplace Set A and B
Limited face-to-face actual cooking (Asian Cuisine) By Sets