VALUES EDUCATION SYLLABUS.

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NORTHERN QUEZON COLLEGE INC. Brgy. Comon, Infanta, Quezon

NQCI VISION:

NQCI invisions as a center of quality education for the formation of integrally developed leader for God, country and the world.

NQCI MISSION:

 To provide access to quality education at an affordable cost;

 To offer programs responsive to the needs of the people, society, and the world;  To integrate moral and spiritual values in all programs in the college; and  To instill the spirit of cooperativism in the school and community programs.

SYLLABUS

COURSE: BSED (2-A) YEAR: 2nd_Yr.

SUBJECT: VALUES EDUCATION SEMESTER: 1st

1.0 SUBJECT DESCRIPTION:

This course will involve lecture/discussion of values education; thrust a challenge to Philippine Education, theoretical foundations in the study of values etc. It will develop the students 3 cognitive domains that being needed by a person.

2.0 CREDIT UNITS: 3 Units

3.0 TIME DURATION: 3 Hours/week

4.0 OBJECTIVES:

Values as considered the heart of education are given to the students for them to be guided and motivate their skills and also a personality development for them to be able to perform on their respected areas of assignment.

5.0 COURSE CONTENT:

5.1 CHAPTER I

VALUES EDUCATION THRUST: A CHALLENGE TO PHILIPPINE EDUCATION

5.1.1 Why Values Education

5.1.2 Conceptual Meaning of Values 5.1.3 Personal Transformation Needed

5.1.4 Random Thoughts on Values Education 5.1.5 Man, The Focus/Center of Values Education 5.1.6 Values Education Involves Change

5.2 CHAPTER II

VALUES EDUCATION FOR THE FILIPINOS: THE DECS VALUES EDUCATION FRAMEWORK

5.2.1 Rationale

5.2.2 Values Education Program 5.2.3 Objectives of the Program 5.2.4 Principles and Guidelines 5.2.5 Values Conceptual Framework 5.2.6 Philosophy of the Program

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5.2.7 Core Values 5.2.8 Related Values

5.3 CHAPTER III

THEORITICAL FOUNDATION IN THE STUDY OF VALUES 5.3.1 Meaning and Nature of Values

5.3.2 The Process of Valuing 5.3.3 The Phase Theory of Values 5.3.4 Values Skills and Development 5.3.5 Characteristics of Values

5.3.6 Classification of Values

5.4 CHAPTER IV

THE PHILOSOPHY OF MAN

5.4.1 Human nature: an Overview

5.4.2 Man According to Western Philosophers 5.4.3 Man according to Oriental Philosophers

5.4.3.1 Man in Buddhism 5.4.3.2 Man in Confucianism 5.4.3.3 The Taoist View of Man 5.4.3.4 Other Attributes of Man

5.5 CHAPTER V

TOWARDS BEING HUMAN

5.5.1 What does it mean to be a Man? 5.5.2 Man as a Being-at-the-World 5.5.3 Man as Being-Through-Others 5.5.4 Man as Being-With-Others 5.5.5 Man as Being-for-Himself 5.5.6 Man as Being-for-Others 5.5.7 Man as Being-Unto-Others

5.5.8 Man as Being-for-Others and as a Being-for-God

5.6 CHAPTER VI

THE NATURE OF HUMAN NATURE 5.6.1 Journeying Back to the Self

5.6.2 Oneself, Free or Determined 5.6.3 Different Psychosocial Models 5.6.4 The Psychoanalytic Model 5.6.5 The Behavioristic Model 5.6.6 The Humanistic Model 5.6.7 The Existential Model

5.6.8 A System Approach to Understanding Human Behavior

5.7 CHAPTER VII

THE SELF AND ITS DEVELOPMENT

5.7.1 The Significance of the Self

5.7.2 Heredity, Environment and the Self 5.7.3 Nature of the Self

5.7.4 Characteristics of the Self 5.7.5 Origin of the Self

5.7.6 Development of the Self 5.7.7 Our Frame of Reference

5.7.8 The Generalized Other: Reference Group 5.7.9 The Self According to Different Authors

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5.7.10 Self Esteem 5.7.11 Self Confidence 5.7.12 Self Respect

5.7.13 Self Esteem and Pride

5.7.14 Factors Affecting Self Esteem 5.7.15 Plural Participation of the Self 5.7.16 Perceiving and Experiencing

5.7.17 Adjustment and Enhancement of the Self 5.7.18 Self Esteem and Pleasure

5.7.19 Authenticity and Becoming

5.8 CHAPTER VIII

JOURNEYING BACK TO ONE’S FAMILY 5.8.1 What is the Family

5.8.2 Classification of the Family 5.8.3 Functions of the Family 5.8.4 Family Development Tasks

5.9 CHAPTER IX

A MORAL RECOVERY PROGRAM BUILDING A PEOPLE, BUILDING A NATION

5.9.1 Strengths of the Filipino Character 5.9.2 Many Faces of the Filipino

5.9.3 Roots of the Filipino Character 5.9.4 Goals for Change

5.9.5 Strategies for Change

5.10 CHAPTER X

POSITIVE ASPECTS OF PHILIPPINE VALUES

5.10.1 Introduction

5.10.2 Social/Cultural System 5.10.3 The Philippine Value System 5.10.4 Sex Values in the Philippines

5.11 CHAPTER XI

SOME FILIPINO CULTURAL VALUES

5.11.1 Introduction 5.11.2 Social Acceptance 5.11.3 Reciprocity

5.11.4 Other Cultural Values

6.0 METHODS: 6.1 Lecture 6.2 Discussion 6.3 Demonstration

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7.0 SUGGESTED REFERENCES

7.2 Lardizabal, Amparo S. and Gonzales, Ma. Cecilia F, Values Education. Published and distributed by Rex Book Store, RBS Values Education First Edition 1999. 7.3 Palispis, Epitacio S: Introduction to Values Education, Rex Printing Company

INC. Philippines 2005. 8.0 REQUIREMENTS: 8.1 Role Playing/Activities 8.2 Exams 9.0 EVALUATIONS: 9.1 Deportment 10% 9.2 Quizzes 25% 9.3 Recitation 25% 9.4 Exams 40% Total 100%

9.5 Computation of Grades: Averaging

Prepared by:

KRISTY P. CEDO-BUSTONERA Instructress

Checked by:

PEDRITO S. PALISPIS Education Department Head

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NORTHERN QUEZON COLLEGE INC. Brgy. Comon, Infanta, Quezon

NQCI VISION:

NQCI invisions as a center of quality education for the formation of integrally developed leader for God, country and the world.

NQCI MISSION:

 To provide access to quality education at an affordable cost;

 To offer programs responsive to the needs of the people, society, and the world;  To integrate moral and spiritual values in all programs in the college; and  To instill the spirit of cooperativism in the school and community programs.

SYLLABUS

COURSE: BEED (3-A & 3-B) YEAR: 3rd

SUBJECT: HOME ECONOMICS AND LIVELIHOOD EDUCATION (HELE) SEMESTER: 1st

1.0 SUBJECT DESCRIPTION:

This course will involve lecture/discussion of teaching strategies in livelihood and vocational education today; is specifically prepared for Filipino students who are taking degree programs in the teacher education curriculum.

2.0 CREDIT UNITS: 3 Units

3.0 TIME DURATION: 3 Hours/week

4.0 OBJECTIVES:

The course will object for the development of students work skills and the enhancement of proper methodology for earning a living exemplified by vocational education.

5.0 COURSE CONTENT: Introduction

Technology and Home economics and Multi Intelligence Strategies The National Principles and Self Reliance

The Constitution of Education

General Objectives of T.H.E. in Philippine Schools General Objectives of Vocational Education

Concomitant Learning Activities

5.1 CHAPTER I

THE TEACHER AND THE TEACHING FACTORS

1. Code of Conduct and Ethical Standards for Public Officials and Employees or Republic Act No. 6713

2. Mandate to Teachers 3. Objectives of SEDP

4. Program Competencies of T.H.E.

5. Area of Technology and Home Economics 6. The Teacher’s Life

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7. The Teachers Education

8. Conceptual Relationship Between Technology and Home Economics and Vocational Education

5.2 CHAPTER II

KITCHEN ORGANIZATION AND LAY OUT 1. Functions of the Kitchen

2. Organizing the Job- division of Work 3. Kitchen Lay out

4. Job Description of kitchen staff

5.3 CHAPTER III

KITCHEN TOOLS AND EQUIPMENT 1. Kitchen Machines

2. Equipment, Tools and their uses 3. Baking Tools

4. Proper Use and Operation of Kitchen Tools/Equipment

5.4 CHAPTER IV

SANITATION AND SAFETY IN CULINARY OPERATIONS 1. Definition and Importance of Sanitation and Food Safety 2. Bacteria and How they multiply

3. Causes of Food Poisoning and Food Borne Diseases 4. HACCP Analysis and Control

5. Food Safety Standards

6. Quality Standards for Perishable Foods 7. Meat Inspection and Grading

8. Food Safety in the Storage of Food 9. How long Can Foods be Stored 10. Food Safety in Food Preparation 11. Reheating Foods

12. Thawing Foods

13. Food Safety in Serving Foods

14. Time Control-keeping Foods Out of the Danger Zone 15. Sanitation Maintenance Concerning Utensils/Equipment 16. Protection Against Chemical/Physical Hazards

17. Prevention of Cross Contamination

18. The Safe Food Handler-Personal Hygiene 19. Proper Hand Washing

20. Safety and Accident Prevention

5.5 CHAPTER V

BASIC PREPARATION BEFORE COOKING 1. Basic Preparations Before Cooking

2. Making Requisition of Kitchen Stocks 3. Washing Ingredients for Cooking

4. Preparation of Vegetables and Other Ingredients 5. How to Slice, Dice, Chop, and Mince with Pictures 6. Different Cuts of Vegetables

7. Preparing Sea foods for Cooking 8. Cutting and Filleting Fish

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5.6 CHAPTER VI

BASIC COOKING METHODS 1. Blanching and deep fat frying

2. Boiling, Simmering, Poaching and stewing 3. Steaming, and Braising

4. Grilling, Broiling, Marinating 5. Glazing, Roasting and Baking 6. Meat and Fish Preservation 7. Stocks and sauces

8. Thickening and Binding Items 9. Recipes for Sauces

5.7 CHAPTER VII

PREPARATION OF COLD DISHES, FRUIT AND VEGETABLE CARVING

1. Classification of Cold Dishes 2. Hors D’oeuvres and classification 3. Canapés and Relishes

4. Salads and Salad Dressing

5. Tips in the Preparation of Garnishes

6. Carving Tools, Containers for Platter/Cold Dishes 7. Fruit Carving Procedures

MENU PLANNING, RECIPE PREPARATION AND COSTING 1. Steps Planning a Menu

2. Analysis of the Market 3. Components of the Menu 4. Menu Format

5. Sample Menus

5.9 CHAPTER IX

TABLE SETTING AND NAPKIN FOLDING 1. Different Types of Table Setting

2. Skirting

3. Basic up to Fancy Napkin Folding 4. Flower Arrangements

5.10 CHAPTER X

STEWARDING OPERATIONS

1. Organization and Functions of the Steward Section 2. Manual Dishwashing

3. Sanitizing and Cleaning Procedures 4. Mechanical Cleaning and sanitizing 5. Storage and Handling Equipment 6. Cleaning Food Storage Equipment

7. Garbage Disposal and waste Management

5.11 CHAPTER XI

HERBS AND SPICES

1. Forms and Uses of Herbs

2. Various Herbs and Spices Used for Cooking

6.0 METHODS: 6.1 Lecture 6.2 Discussion

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7.0 SUGGESTED REFERENCES:

7.2 Roldan,Amelia Samson and Crespo, Amelia Malapatan,: Housekeeping

Management., A Publication of Skills and Development and Management Services Year 2003

7.3 Roldan, Amelia Samson and Chef Reyes Dick, The Basics of Professional Cooking 7.4 A Publication of Skills and Development and Management Services Year 2006 8.0 REQUIREMENTS: 5.9 Laboratory Activities 5.10 Actual Exercises 5.11 Exams 9.0 EVALUATIONS: 9.1 Deportment 10% 9.2 Quizzes 15% 9.3 Recitation 15% 9.4 Exams 40% 9.5 Laboratory 20% Total 100%

Prepared by:

KRISTY P. CEDO-BUSTONERA Instructress

Checked by:

PEDRITO S. PALISPIS Education Department Head

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Rizal Marine and Technocomputer College San Marcos Street, Brgy. Ilog, Infanta Quezon

SYLLABUS

COURSE: HRS YEAR: 2nd

SUBJECT: COMMERCIAL COOKING (NC II) SEMESTER: 1st

1.0SUBJECT DESCRIPTION:

This course will involve lecture/discussion of teaching strategies in livelihood and vocational education today; is specifically prepared for Filipino students who are taking degree programs in the teacher education curriculum.

2.0CREDIT UNITS: 7 Units

3.0TIME DURATION: 7 Hrs/wk

4.0 OBJECTIVES:

The course will object for the development of students work skills and the enhancement of proper methodology for earning a living exemplified by vocational education.

5.0 COURSE CONTENT:

5.1 CHAPTER I

KITCHEN ORGANIZATION AND LAY OUT 5.1.1 Functions of the Kitchen

5.1.2 Organizing the Job- division of Work 5.1.3 Kitchen Lay out

5.1.4 Job Description of kitchen staff

5.2 CHAPTER II

KITCHEN TOOLS AND EQUIPMENT 5.2.1 Kitchen Machines

5.2.2 Equipment, Tools and their uses 5.2.3 Baking Tools

5.2.4 Proper Use and Operation of Kitchen Tools/Equipment

5.3 CHAPTER III

SANITATION AND SAFETY IN CULINARY OPERATIONS 5.3.1 Definition and Importance of Sanitation and Food Safety 5.3.2 Bacteria and how they multiply

5.3.3 Causes of Food Poisoning and Food Borne Diseases 5.3.4 HACCP analysis and Control

5.3.5 Food Safety Standards

5.3.6 Quality Standards for Perishable Foods 5.3.7 Meat Inspection and Grading

5.3.8 Food Safety in the Storage of Food 5.3.9 How long Can Foods be Stored 5.3.10 Food Safety in Food Preparation 5.3.11 Reheating Foods

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5.3.13 Food safety in Serving Foods

5.3.14 Time Control-keeping Foods Out of the Danger Zone 5.3.15 Sanitation Maintenance Concerning Utensils/Equipment 5.3.16 Protection Against Chemical/Physical Hazards

5.3.17 Prevention of Cross Contamination 5.3.18 The safe Food Handler-Personal Hygiene 5.3.19 Proper Hand Washing

5.3.20 Safety and Accident Prevention

5.4 CHAPTER IV

BASIC PREPARATION BEFORE COOKING 5.4.1 Basic Preparations Before Cooking 5.4.2 Making Requisition of Kitchen Stocks 5.4.3 Washing Ingredients for Cooking

5.4.4 Preparation of Vegetables and Other Ingredients 5.4.5 How to Slice, Dice, Chop, and Mince with Pictures 5.4.6 Different Cuts of Vegetables

5.4.7 Preparing Sea foods for Cooking 5.4.8 Cutting and Filleting Fish

5.4.9 Preparation for Chicken

5.5 CHAPTER V

BASIC COOKING METHODS 5.5.1 Blanching and deep fat frying

5.5.2 Boiling, Simmering, Poaching and stewing 5.5.3 Steaming, and Braising

5.5.4 Grilling, Broiling, Marinating 5.5.5 Glazing, Roasting and Baking 5.5.6 Meat and Fish Preservation 5.5.7 Stocks and sauces

5.5.8 Thickening and Binding Items 5.5.9 Recipes for Sauces

5.6 CHAPTER VI

PREPARATION OF COLD DISHES, FRUIT AND VEGETABLE CARVING 5.6.1 Classification of Cold Dishes

5.6.2 Hors D’oeuvres and classification 5.6.3 Canapés and Relishes

5.6.4 Salads and Salad Dressing

5.6.5 Tips in the Preparation of Garnishes

5.6.6 Carving Tools, Containers for Platter/Cold Dishes 5.6.7 Fruit Carving Procedures

5.7 CHAPTER VII

MENU PLANNING, RECIPE PREPARATION AND COSTING 5.7.1 Steps Planning a Menu

5.7.2 Analysis of the Market 5.7.3 Components of the Menu 5.7.4 Menu Format

5.7.5 Sample Menus

TABLE SETTING AND NAPKIN FOLDING 5.8.1 Different Types of Table Setting 5.8.2 Skirting

5.8.3 Basic up to Fancy Napkin Folding 5.8.4 Flower Arrangements

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5.9 CHAPTER IX

STEWARDING OPERATIONS

5.9.1 Organization and Functions of the Steward Section 5.9.2 Manual Dishwashing

5.9.3 Sanitizing and Cleaning Procedures 5.9.4 Mechanical Cleaning and sanitizing 5.9.5 Storage and Handling Equipment 5.9.6 Cleaning Food Storage Equipment

5.9.7 Garbage Disposal and waste Management

5.10 CHAPTER X

HERBS AND SPICES

5.10.1 Forms and Uses of Herbs

5.10.2 Various Herbs and Spices Used for Cooking

3 SUGGESTED REFERENCES:

b. Roldan,Amelia Samson and Crespo, Amelia Malapatan,: Housekeeping Management., A Publication of Skills and Development and Management Services Year 2003

c. Roldan, Amelia Samson and Chef Reyes Dick, The Basics of Professional Cooking d. A Publication of Skills and Development and Management Services Year 2006

4 REQUIREMENTS: a. Laboratory Activities b. Actual Exercises c. Exams 5 EVALUATIONS: 9.1 Deportment 10% 9.2 Quizzes 15% 9.3 Recitation 10% 9.4 Exams 30% 9.5 Laboratory 35% Total 100%

Prepared by:

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Instructress

Checked by: Approved by:

MERLITA P. MARINO Dr. Fermina Q. Villaluna

Administrative Officer President/BOT

Noted by:

GIL GUTIZA Director

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