Professional Documents
Culture Documents
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NAME OF STUDENT
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COURSE, YR. & SEC.
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UNIVERSITY VISION
The university shall be the premier state university and model of excellence in
technology education.
UNIVERSITY MISSION
The university shall provide higher and advance vocational, technical, industrial
technological and professional education and training in the industries and technology
and practical arts leading to certificates, diplomas, and degrees. It shall provide
progressive leadership in applied research, developmental studies in technical,
industrial and technological fields and production using indigenous materials, effect
technology transfer in the countryside and assist in the development small and medium
industries in identified growth center.
CIE GOAL
OBJECTIVES
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HOME ECONOMICS
The study of the human and material resources affecting homes and families and
the utilization of this knowledge for the improvement of quality of lives.
It is designed to equip the individual with multi-work skills, desirable habits, work
attitudes, and an appreciation and understanding the world of work. It enhances the
development of the individual as useful and productive member of society.
The general aim of the department is to enhance the technical knowledge and
skills of students so that they could translate home technology education content into
appropriate learning activities, specifically, it shall:
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PROJECT PLAN IN BATHING THE BABY
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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V. Tools & Equipment Needed:
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PROJECT PLAN IN DRESSING UP THE BABY
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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Undressing up baby
Scorecard
TOTAL 100%
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PROJECT PLAN FOR ADMINISTERING MEDICINE
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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I. Materials used is appropriate for the baby’s age 20 %
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PROJECT PLAN IN HOUSEKEEPING
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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REMARKS
Competent Incompetent
CORE 1
Provide housekeeping services to guests
CORE 3
Provide valet/butler service
CORE 4
Laundry linen and guest clothes and Ironing
Clothes
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4.1 Collect laundry for laundering functions
4.2 Perform laundering functions
4.3 Process laundered item
4.4 Return laundered item
CORE 5
Clean public areas, facilities and equipment
CORE 6
Deal with/Handle intoxicated guests
Total 100%
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PROJECT PLAN IN NEEDLE CRAFT
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor: __________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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PROJECT PLAN IN PERFORMING DIFFERENT STITCHES
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor: __________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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PROJECT PLAN IN WELL-PLANNED DISH
III. Specification of the Project: (Attach detailed plan, sketch or picture with
caption)
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IV. Cost of Project:
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Total Cost of Materials/Cosmetics ₱_________
(B) Cost of Labor:__________________________________ ₱________
(C) Cost of supplies (fuel, dishwashing materials, transportation, etc.) ₱ ________
Grand Total Cost: ₱_________
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Criteria
I. General Appearance - - - - - - - - - - - - - - - - - - - - - - - - - -
25 %
a. Is there harmonious color combination?
b. Is the appearance appealing to the appetite?
c. Does the food still hold its shape even after
cooking?
d. Plating and garnishing
II. Texture and consistency- -- - - - - - - - - - - - - - - - - - 25
%
a. Is the texture not too soft and smooth?
b. Is the consistency of liquid used not too thick, thin
or
watery?
III. Palatability/ Flavor - - - -- - - - - -- - - - - - - - - - - - - - 25
%
a Is the dish prepared well- seasoned.
b. Is the dish rich in essential nutrients?
IV. Method of Preparation- - - - - - - - - - - - - - - - - - - - - 25
%
a. Are the methods of cooking and preparation
varied?
b. Is there conservation of nutrients?
c. Is there economy in the use of ingredients?
d. Is work- simplification done to avoid waste of time,
energy ingredients and other resources?
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