Bachelor of Secondary Education

COURSE SPECIFICATIONS

Vision
A globally-recognized institution of higher learning that develops competent and morally
upright citizens who are active participants in nation building and responsive to the challenges
of 21st century
Mission
Batangas State University is committed to the holistic development of productive citizens
by providing a conducive learning environment for the generation, dissemination and utilization
of knowledge through innovative education, multidisciplinary research collaborations, and
community partnerships that would nurture the spirit of nationhood and help fuel national
economy for sustainable development.
Core Values
 Faith
 Patriotism
 Human Dignity
 Integrity
 Mutual Respect
 Excellence

Program Goal
The Bachelor of Secondary Education (BSED) program aims to develop globally
competent and morally upright secondary education graduates who are research and
community service-oriented and are committed to the holistic development of 21 st century
learners.

Program Educational Objectives (PEOs)

The BSED program aims to produce secondary teachers who have the ability to:
1. Demonstrate comprehensive and up-to-date knowledge in a specific field of
specialization in the secondary education curriculum by engaging in scholarly and
research activities and by maximizing opportunities for lifelong learning.

2. Provide meaningful learning experiences to secondary students by using emerging

educational technologies for quality and effective teaching and by creating an
environment that encourages positive social interaction, active engagement and self-
motivation.

3. Demonstrate competence in teaching and testing through the design, adoption, and
utilization of teaching methods, instructional materials, and assessment tools that are
appropriate to the cognitive, affective and psychomotor development of secondary
learners.

4. Observe the professional code of ethics for teachers and internalize the importance of
continuous professional development, as well as the need to work cooperatively and
harmoniously with all members of the academic community.

5. Establish sustainable partnerships and linkages with the professional community and
provide assistance to the underserved, depressed, illiterate, and less skilled members of
society through extension activities and community service.
 Course Title: FOOD PRESERVATION
Course Code: TLE 307
Prerequisite: NONE
Lecture Unit: 3
Laboratory Unit: 6
Year Level: THIRD YEAR
Schedule: THURSDAY
07:00-12:00 01:00-05:00
SATURDAY
07:00-12:00 01:00-05:00
Room: TLE SHOP
Professor: Ms. MITZI L. GONZALES
Mobile Number: 09365409918
E-mail Address: gonzales.mitzi@yahoo.com.ph
Office: FACULTY ROOM
Consultation Hours: 2
Issued Date: AUGUST 4, 2017
Effectivity Date: AUGUST 7, 2017

1.0 PHILOSOPHY
This is a course which deals with the study food preservation methods and
processes, perform mensuration and calculation, proper handling of foods and packaging.
Laboratory and theory will be given for possible opportunities for wage earning.

2.0 AUDIENCE
The course is intended for third year Bachelor in Secondary Education major in
Technology and Livelihood Education students.

3.0 INTENDED LEARNING OUTCOMES

Upon the completion of this course, the students must be able to:
ILO 1. Understand food preservation concepts and its role to human’s life
ILO 2. Analyze the uses and functions of food preservation tools, equipment,
ingredients and the method used in processing/preserving food
ILO 3. Understand the contribution of the preserved food or processed food to the
country’s economic development
ILO 4. Relate competencies or skills in preserving food to entrepreneurial
competencies
ILO 5. Recognize desirable attitudes, values and skills which will contribute to
effective personal, family and community living.

STUDENT OUTCOMES
a. Can demonstrate and apply the basic and higher level literacy,
communication, numeracy, critical thinking skills needed for higher learning.
b. Can establish and maintain an environment needed for the holistic
development of learner.
c. Can demonstrate and practice the professional requirements of the teaching
profession.
d. Possess the ability to engage in life-long learning
e. Ability to use modern techniques, skills and tools including ICT application.

Table shown next is mapped intended learning outcome with the student outcomes for the
course:
Applicable
Intended Learning Outcome
Student Outcomes
ILO 1 a c d
ILO 2 a c e
ILO 3 b d e
ILO 4 a d e
ILO 5 a c e
4.0 COURSE OUTLINE

The following is a tentative list of topics for the course. The instructor has the right to
alter the outline at any time due to time constraints, unexpected schedule conflicts, unexpected
affairs/activities in the university, or overall benefit to class effectiveness.

Wee Topics Required Readings

k
1 A. General Orientation
a. Discussion of the Course Syllabus
2 B. Introduction To Food Preservation
a. Meaning and importance of food preservation Flores: 104-105
3-4 C. Methods used in Food Preservation
a. Heating
b. Pasteurization
c. Canning
d. Baking
e. Refrigeration
f. Sun and air-drying
g. Vacuum drying Flores:105-108
h. Freeze dehydration
i. Fermentation
j. Preserving through concentration of carbon
k. Salting, curing and smoking
l. Irradiation
m. Chemicals
n. Pulsed light
o. Aseptic and modified-atmospheric packaging
5 D. Tools, Utensils And Equipment Needed In Food
Preservation
a. Cutting and chopping equipment
b. Mixing and preparation equipment Flores:113-128
c. Suggested equipment used for processing
d. Storage equipment
e. Cleaning equipment
6 E. Kinds of spoilage agents and its effect
a. Meaning of spoilage
b. Causes of spoilage Flores:129-133
c. Types of microorganisms
7-8 F. Additives
a. Classification of food additives Flores:133-136
b. Commonly used additives
9 G. The Food Products And Its Method Of Storage
a. Temperature
b. Storage Flores:137-139
c. Packaging material
PRELIMINARY EXAMINATION
10 H. Fruits And Vegetables Processing
a. Fruits and vegetables possible for processing
b. Pickling Flores:140-155
c. Do’s and don’ts for pickling
d. Wine making
e. Vinegar production
11 I. Different Product From Fruit Preservation
a. Jam
 b. Jelly Flores:156-163
c. Marmalades
d. Conserve chutney
e. Ketchup
MIDTERM EXAMINATION
12 J. Meat Processing
a. Different preservative used from meat processing Flores:144-146
and its function
13 K. Method Of Preserving Meat
a. Drying
b. Smoking
c. Salting
d. Curing Flores:166-171
e. Refrigeration
f. Freezing
g. Irradiation
h. Canning
i. Things to remember in curing
14-15 L. Fish Processing And Salting Of Eggs
a. Curing of fish
b. Processing of fish sauce and fish paste Flores:181-187
c. Purpose of smoking
d. Procedure in preparation of salted eggs
SEMI-FINAL EXAMINATION
16 M. Packaging And Evaluation Of Preserved Foods
a. Types of packaging materials
b. Characteristics of packaging materials Flores:189-194
c. General requirements and functions of food
packaging
17 a. Project making in preserving variety of foods
18 FINAL EXAMINATION

5.0 SPECIFIC OBJECTIVES

Specifically, at the end of each topic the students should be able to:

Intended Learning Outcomes

Topics and Objectives ILO ILO ILO ILO ILO
1 2 3 4 5

A. Introduction To Food Preservation

a. Discuss the meaning and importance of food + + + +

preservation
B. Methods used in Food Preservation

a. Identify the different method used in + +

preserving food
b. Apply the appropriate method in preserving
food according to the raw or ingredients
available
C. Tools, Utensils And Equipment Needed In Food
Preservation
a. Classify the tools, utensils, and equipment +
 used in processing or preserving food
according to its uses and functions
b. Discuss the importance of having a +
complete set of tools, utensils and
equipment
D. Kinds of spoilage agents and its effect

a. Explain the meaning of food spoilage +

b. Identify the causes of food spoilage and its +

sources
E. Additives

a. Discuss the additives being used in different +

method of preserving food
b. Explain the importance of additives in foo +
preserved or processed
c. Determine the commonly used additives +

F. The Food Products And Its Method Of Storage

a. Identify the foods applicable for storage, +

the needed temperature and the packaging
material for long life use
G. Fruits And Vegetables Processing

a. Discuss the fruits and vegetable possible for +

processing and how it is processed
b. Differentiate pickling from wine making +

c. Explain the do’s and don’ts for pickling +

d. Perform different preservation method + + + + +

applicable for fruit and vegetables
e. Discuss the method or procedure in + + + + +
producing vinegar
H. Different Product From Fruit Preservation

a. Identify the different product from fruit that + + +

undergo preservation and its procedure
b. Perform different preservation method + + + + +
applicable for fruit
I. Meat Processing

a. Discuss the different preservative used in +

meat processing
J. Method Of Preserving Meat

a. Explain the method in preserving meat + +

b. Perform different preservation method + + + + +

applicable for meat
K. Fish Processing And Salting Of Eggs

a. Discuss the process in curing fish + + +

b. Differentiate the process in producing fish + + + + +

 sauce and fish paste

c. Discuss the procedure in preparing salted + + + + +

egg using the brine and mud method
d. Perform different preservation method + + + + +
applicable for fish and egg
L. Packaging And Evaluation Of Preserved Foods

a. Classify the types of packaging materials + + +

and its characteristics
b. Identify the functions and use of food + + +
packaging
c. Packed preserved fruits according to its + + + + +
respective packing materials

6.0 COURSE POLICIES

A. Refer to the University Student Handbook for the policies on Attendance,
Dropping of Subject, Grading System and on Scholastic Delinquency.
B. Academic Misconduct. Academic misconduct will be subject to disciplinary
action. Any act of dishonesty in academic work constitutes academic misconduct.
This includes plagiarism, changing or falsifying any academic documents or
materials, cheating, and giving or receiving unauthorized aid in tests, examinations,
or other assigned school works. Punishment for academic misconduct will vary
according to the seriousness of the offense. Punishment for such offenses includes
expulsion, suspension, non-credit of examination and the like.
C. Regulations and Restrictions in the Classroom
The students should be completely aware of their behaviour and attitude
inside the class. They must avoid interrupting or distracting the class on any level.
The following must be strictly observed during the class.
a. The orderliness and cleanliness of the classroom must be maintained before,
during and after the class.
b. Any material or gadget irrelevant to the subject must be turned off and kept.
c. Chatting or talking with the seatmates is prohibited unless required in the
classroom activity.
d. Going in and out of the room without permission from the instructor.
e. Being excused by friends or peers from the class for any reason is not
allowed except for emergency cases concerning family problems or
administrative reasons.

The following items are given as a guide in the conduct of the course:
Numerical Grade Equivalent Numerical Grade Equivalent
1.00 98-100 2.50 80-82
1.25 94-97 2.75 78-79
1.50 90-93 3.00 75-77
1.75 88-89 4.00 70-74
2.00 85-87 5.00 Below 70
2.25 83-84 Drp. Dropped

Grading System
Major Examination------------------40%
Laboratory----------------------------40%
Attendance/Project/Quizzes--------20%
100%
 7.0 ACADEMIC INFRASTRUCTURE

Textbook
Balgan, Cirilo L.V. (200). Technology and Home Economics. Quezon City:
FNB Educational, Inc. 2000

Whitney, Ellie (2011). Nutrition for Health And Health Care. Cengage
Learning Wadsworth 20 Davis Drive Belmont, CA USA

B. References:
Borushek, A. The CalorieKing Calorie, Fat, and Carbohydrate Counter.
(2008). Family Health Publications. Costa Mesa, CA.

Campbell, T.C., Campbell II, T.M. The China Study. Startling Implications
for Diet, Weight Loss, and Long Term Health. (2006). Benbella
Books. Dallas, TX.

Fletcher, A. (2002). Thin for Life; Inspiration and Keys to Success from
People Who Have Lost Weight and Kept It Off. Houghton Mifflin
Company. Boston, MA.

Ornish, Dean. (2007). The Spectrum. Thompson Publishing. New York.

Tsang, Gloria (2015). Nutrition 101. Health Castle Publishing, Inc

http://www.healthcastle.com/nutrition101basics.shtml

K-12 (BEC) Learning Modules

8.0 COURSE CALENDAR

Week Unit/Module/ Specific References Intended Learning Teaching Evaluation

Topic Title Objectives Outcomes (ILOs) Strategies/ Tools/
Teaching Assessment
Methods Methods
1 Discussion of
the Course
Syllabus
2 Introduction Discuss the Flores: 104- Understand food Lecture- Paper and
To Food meaning and 105 preservation concepts Discussion pencil test
Preservation importance of and its role to
food preservation human’s life Brainstormin
g
Understand the
contribution of the
preserved food or
processed food to the
country’s economic
development

Relate competencies
or skills in preserving
food to
entrepreneurial
competencies
 Recognize desirable
attitudes, values and
skills which will
contribute to
effective personal,
family and
community living.

3-4 Methods used Identify the Flores:105- Analyze the uses and Lecture- Activities
in Food different method 108 functions of food Discussion graded
Preservation used in preservation tools, through
preserving food equipment, Application rubric
ingredients and the
method used in Paper and
processing/preserving pencil test
food

Understand the
Apply the contribution of the
appropriate preserved food or
method in processed food to the
preserving food country’s economic
according to the development
raw or
ingredients
available

5 Tools, Utensils Classify the tools, Flores:113- Analyze the uses and Lecture- Oral
And utensils, and 128 functions of food Discussion Questioning
Equipment equipment used preservation tools,
Needed In in processing or equipment, Paper and
Food preserving food ingredients and the pencil test
Preservation according to its method used in
uses and processing/preserving
functions food

Discuss the Analyze the uses and

importance of functions of food
having a preservation tools,
complete set of equipment,
tools, utensils and ingredients and the
equipment method used in
processing/preserving
food

6 Kinds of Explain the Flores:129- Understand food Lecture- Paper and

spoilage agents meaning of food 133 preservation concepts Discussion pencil test
and its effect spoilage and its role to
human’s life
Identify the
causes of food Understand food
spoilage and its preservation concepts
sources and its role to
 human’s life

7-8 Additives Discuss the Flores:133- Analyze the uses and Lecture- Paper and
additives being 136 functions of food Discussion pencil test
used in different preservation tools,
method of equipment,
preserving food ingredients and the
method used in
processing/preserving
food
Explain the
importance of Analyze the uses and
additives in foo functions of food
preserved or preservation tools,
processed equipment,
ingredients and the
method used in
processing/preserving
Determine the food
commonly used
additives Analyze the uses and
functions of food
preservation tools,
equipment,
ingredients and the
method used in
processing/preserving
food

9 The Food Identify the foods Flores:137- Analyze the uses and Lecture- Activities
Products And applicable for 139 functions of food Discussion graded
Its Method Of storage, the preservation tools, through
Storage needed equipment, Application rubric
temperature and ingredients and the
the packaging method used in
material for long processing/preserving
life use food

Preliminary Examination
10 Fruits And Discuss the fruits Flores:140- Analyze the uses and Lecture- Activities
Vegetables and vegetable 155 functions of food Discussion graded
Processing possible for preservation tools, through
processing and equipment, rubric
how it is ingredients and the Application
processed method used in Paper and
processing/preserving pencil test
food

Differentiate Analyze the uses and

pickling from functions of food
wine making preservation tools,
equipment,
ingredients and the
 method used in
processing/preserving
food
Explain the do’s
and don’ts for
pickling
Analyze the uses and
Perform different functions of food
preservation preservation tools,
method equipment,
applicable for ingredients and the
fruit and method used in
vegetables processing/preserving
food

11 Different Identify the Flores:156- Understand food Lecture- Activities

Product From different product 163 preservation concepts Discussion graded
Fruit from fruit that and its role to through
Preservation undergo human’s life Application rubric
preservation and
its procedure Analyze the uses and Paper and
functions of food pencil test
preservation tools,
equipment,
ingredients and the
method used in
processing/preserving
food

Understand the
contribution of the
preserved food or
processed food to the
country’s economic
development

Relate competencies
or skills in preserving
food to
entrepreneurial
competencies

Recognize desirable
attitudes, values and
skills which will
contribute to
effective personal,
family and
community living.

Midterm Examination
12 Meat Discuss the Flores:144- Analyze the uses and Lecture- Paper and
Processing different 146 functions of food Discussion pencil test
preservative used preservation tools,
in meat equipment,
 processing ingredients and the
method used in
processing/preserving
food

13 Method Of Explain the Flores:166- Understand food Application Activities

Preserving method in 171 preservation concepts graded
Meat preserving meat and its role to through
human’s life rubric
Perform different
preservation Analyze the uses and
method functions of food
applicable for preservation tools,
meat equipment,
ingredients and the
method used in
processing/preserving
food

14-15 Fish Discuss the Flores:181- Understand food Application Activities

Processing process in curing 187 preservation concepts graded
And Salting Of fish and its role to through
Eggs human’s life rubric

Analyze the uses and

functions of food
Differentiate the preservation tools,
process in equipment,
producing fish ingredients and the
sauce and fish method used in
paste processing/preserving
food

Understand the
contribution of the
preserved food or
processed food to the
Discuss the country’s economic
procedure in development
preparing salted
egg using the Relate competencies
brine and mud or skills in preserving
method food to
entrepreneurial
competencies
Perform different
preservation Recognize desirable
method attitudes, values and
applicable for skills which will
fish and egg contribute to
effective personal,
family and
community living.

Semi-Final Examination
16 Packaging And Classify the types Flores:189- Understand the Application Activities
Evaluation Of of packaging 194 contribution of the graded
Preserved materials and its preserved food or Lecture- through
Foods characteristics processed food to the Discussion rubric
country’s economic
Identify the development
functions and use
of food Relate competencies
packaging or skills in preserving
food to
Packed entrepreneurial
preserved fruits competencies
according to its
respective Recognize desirable
packing materials attitudes, values and
skills which will
contribute to
effective personal,
family and
community living
17 Project making
in preserving
variety of
foods
18 Final Examination

Prepared by:

Ms. MITZI L. GONZALES

Instructor

Checked and Verified by:

Asst. Prof. ANABEL C.BANUELOS

Associate Dean, CTE

Approved by:

Dr. ROSALINDA M. COMIA

Dean of Colleges

Received by:
___________________
Student Representative