University of Nueva Caceres City of Naga College of Business and Accountancy
University of Nueva Caceres City of Naga College of Business and Accountancy
University of Nueva Caceres City of Naga College of Business and Accountancy
City of Naga
COLLEGE OF BUSINESS AND ACCOUNTANCY
UNIVERSITY
VISION The University of Nueva Caceres, a private non-sectarian institution, is Bicol’s first university.
STATEMENT Guided by its motto, “Non Scholae, Sed Vitae” (Not of school but of life), and attuned to the demands of a highly dynamic global environment, the University commits itself to quality and excellent education for all
to transform the youth into entrepreneurial, productive, morally upright, socially responsible professionals for a just, humane and progressive society.
MISSION The University of Nueva Caceres shall be a leading exponent of academic excellence, research, extension, and innovative technology for sustainable development.
STATEMENT It creates a nurturing academic environment and provides equal opportunities in the formation of individuals into empowered leaders, competent professionals and proactive entrepreneurs who are cognizant of
our cultural heritage.
1. Culturally-rooted with multi-cultural understanding. Preserves his or her cultural roots and manifests pride in his or her language, practices and traditions; shows appreciation of the culture of other peoples.
2. Collaborative. Works with others effectively as a member of a team, a group, an organization or a community.
3. Creative and critical thinker. Applies creative, imaginative and innovative thinking and ideas to problem solving.
GRADUATES 4. Effective communicator. Communicates effectively and confidently in a range of contexts and for a variety of purposes.
ATTRIBUTES 5. Life-long learner. Demonstrates an attitude of continuous learning to succeed in changing times.
6. Ethically and socially responsible. Demonstrates an understanding of ethical, social, and cultural issues and makes personal, professional and leadership decisions in accordance with these principles.
7. Great leader. Demonstrates complete (accomplished, distinguished, expert) leadership traits and capabilities to influence and enable others to achieve common goals and visions.
8. Excellence-driven. Demonstrates mastery of the fundamental and evolving technical and technological knowledge and skills relating to their discipline.
COLLEGE
VISION The UNC College of Business and Accountancy envisions its graduates as leaders and active agents in nation building by entrepreneurship and by honest, dedicated service in government and private entities,
STATEMENT contributing to the improvement of the quality of life of the Filipino, and responsive to the demands of global business environment.
MISSION
The benefits of quality and excellent business and accountancy education shall be made accessible to the youth through the provision of rich and diverse curricular programs and alternative learning system that will
STATEMENT
transform individuals into competent professionals, empowered leaders, and proactive managers and entrepreneurs possessing the ideals of competence, integrity, and moral and social responsibility.
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PROGRAM
Within three to five years, graduates of BSHM Program should have:
EDUCATIONAL
OBJECTIVES/
1. Become successful hospitality professionals who can help in the growth of the tourism industry.
PROGRAM GOALS
2. Demonstrate managerial competencies that are needed to execute tasks in the hospitality industry, and one who consistently strive for excellence in everything that they will do.
(PGs)
3. Promote professionalism in the hospitality practice.
I. PROGRAM EDUCATIONAL OBJECTIVES (PEOs)/PROGRAM GOALS (PGS) AND ITS RELATIONSHIP TO COLLEGE MISSION STATEMENT
1. Become successful hospitality professionals who can help in the growth of the tourism industry.
2. Demonstrate managerial competencies that are needed to execute tasks in the hospitality industry, and one who consistently strive for excellence in everything that they will do.
II. PROGRAM OUTCOMES (POS) AND ITS RELATIONSHIP TO PROGRAM EDUCATIONAL OBJECTIVES (PEOS) AND INSTITUTIONAL GOALS (IG S)
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PROGRAM OUTCOMES (POS) INSTITUTIONAL GOALS (IGS)
PROGRAM
communicatorEffective
with multi-cultural
Excellence-driven
Creative and critical
EDUCATIONAL
Life-long learner
Culturally-rooted
Collaborative
Great leader
OBJECTIVES
By the time of graduation, the students of the program shall have the ability to:
thinker
(PEOS)/
PROGRAM
GOALS (PGS)
understanding
1 2 3
6.1.1. Articulate and discuss the latest developments in the specific field of practice
6.1.2. Effectively communicate orally and in writing using both English and Filipino
6.2.1. Describe the basic functions of management such as planning, organizing, leading and controlling
6.2.2. Identify and describe the basic concepts that underlie each of the functional areas of business (marketing,
finance, human resources management, production and operations management, information technology, and
strategic management) and employ these concepts in various business situations.
6.2.3. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results.
6.2.4. Expresses oneself clearly and communicates effectively with stakeholders both in oral and written forms.
6.2.5. Apply information and communication technology (ICT) skills as required by the business environment.
6.2.6. Able to work effectively with other stakeholders and manage conflict in the workplace.
6.2.7. Organize and lead groups to plan and implement business related activities.
6.3.1. Demonstrate knowledge of tourism industry, local tourism products and services
6.3.2. Interpret and apply relevant laws related to tourism industry
6.3.3. Observe and perform risk mitigation activities
6.3.4. Utilize information technology applications for tourism and hospitality
6.3.5. Manage and market a service oriented business organization
6.3.6. Demonstrate administrative and managerial skills in a service oriented business organization
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6.3.7. Prepare and monitor financial transactions and reports
6.3.8. Perform human capital development functions of a tourism oriented organization
III. COURSE DETAILS
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Course No. THC 112k Detailed Description:
Course Title RISK MANAGEMENT AS APPLIED TO SAFETY,
SECURITY, AND SANITATION The student will develop knowledge, skills, and values on the basic principles of personal hygiene, food safety, and
Credit 3 units lecture sanitation as applied in tourism and hospitality industry. Topics include the following: compliance with workplace
No. of contact hrs/week 3 hours per week hygiene procedures; establishment and mainetnace of a safe and secure workplace; implementation of
Pre-requisites None occipational health and safety procedures; and performing basic Fist Aid procedures.
Classification/Field Tourism and Hospitality Core
Term First Semester
Pre-requisites None
COURSE OUTCOMES
A. Course Knowledge
1. Explain the concept of providing basic safety and sanitation in the foodservice industry.
2. Interpret and apply pertinent laws and standard safety procedures related to hospitality industry.
3. Observe and perform risk mitigation activities.
B. Remediation Knowledge
1. Recognize the standard food safety and sanitation with emphasis on HACCP (Hazard Analysis Critical Control Point) principles.
2. Conform to the appropriate practices in food handling and basic safety in the foodservice industry; integrate latest industry’s methods and implementation.
C. Course Skill
1. Plan and implement a risk management program to provide a safe and secure workplace efficiently utilize kitchen hand tools and equipment; ensure the proper maintenance of the
basic kitchen utensils and appliances.
2. Apply critical thinking and decision making skills, and working effectively with others.
D. Remediation skill
1. Collaboration Skills – Be able to work in a group in applying the standards of food safety and sanitation.
2. Critical Thinking and Problem Solving – Be able to identify and manage the risk on safety, sanitation and security.
3. Communication Skills – Be able to essentially express views and provide current, factual information about the topics.
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Course Output
E. Values: Initiatives
6.1.2
6.1.4
6.2.1
6.2.3
6.2.5
6.2.7
6.3.1
6.3.2
6.3.4
6.3.6
6.3.8
6.5.1
6.5.3
6.5.5
6.1.3
6.1.5
6.2.2
6.2.4
6.2.6
6.2.8
6.3.3
6.3.5
6.3.7
6.3.9
6.5.2
6.5.4
Risk Management
as Applied to
L P P L O P P P L O P
Safety, Security,
and Sanitation
Course Outcomes
6.1.1
6.1.4
6.2.1
6.2.2
6.2.3
6.2.4
6.2.5
6.2.8
6.3.8
6.3.9
6.5.5
After completion of the course the student should be able to:
A1 Explain the concept of providing basic safety and sanitation in the foodservice industry. L P L L O L L P P L P
A2 Interpret and apply pertinent laws and standard safety procedures related to hospitality industry. L L L L O L L P P L P
A3 Observe and perform risk mitigation activities. L L L L O L L P P L P
Recognize the standard food safety and sanitation with emphasis on HACCP (Hazard Analysis Critical Control Point)
B1 L L L L O L L P P L P
principles.
Conform to the appropriate practices in food handling and basic safety in the foodservice industry; integrate latest
B2 L L L L O L L P P L P
industry’s methods and implementation.
Plan and implement a risk management program to provide a safe and secure workplace efficiently utilize kitchen
C1 L L L L O L L P P L P
hand tools and equipment; ensure the proper maintenance of the basic kitchen utensils and appliances.
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C2 Apply critical thinking and decision making skills, and working effectively with others. L L L L O L L P P L P
D1 Be able to work in a group in applying the standards of food safety and sanitation. L L L L O L L P P L P
D2 Be able to identify and manage the risk on safety, sanitation and security. L L L L O L L P P L P
D3 Be able to essentially express views and provide current, factual information about the topics. L L L L O L L P P L P
LEARNING PLAN
2 A2, D1, 1. Identify factors that affect The Microworld Short Quiz on Safe Food (30 minutes) Quiz Result In T1 Chapter 2
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D3
Clarifying learning outcomes (10 Recitation Rubrics V2
the growth of foodborne minutes) Accuracy and
bacteria completeness of
2. Identify characteristics of TCS 1. 5-6 learners discussing their content (50%)
food understanding about effect of Clarity of delivery
3. Identify major foodborne microorganism in food (30 minutes) (25%)
pathogens and allergens their 2. Video Presentation: The Microworld: Use of correct grammar
sources, resulting illnesses, TCS Food (20 minutes) and pronunciation
and symptoms 3. Food Safety Puzzle (30 minutes) (25%)
4 A3, B2, 1. Identify personal behaviors The Safe Food Handler Short Quiz on Safe Food Handler (30 Quiz Result In T1 Chapter 4
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D3 that can contaminate food minutes)
2. Practice proper washing and Clarifying learning outcomes (10 Recitation Rubrics V3
caring for hands minutes) Accuracy and
3. Identify policies that should completeness of
be implemented regarding 1. Video Presentation: Personal Hygiene content (50%)
eating, drinking, smoking, (20minutes) Clarity of delivery
and chewing gum or tobacco 2. Proper Handwashing Activity (30 (25%)
minutes) Use of correct grammar
Milestone 1 3. Infographics: Policies in Foodservice and pronunciation
Areas (10 minutes) (25%)
Proper Handwashing Infomercial
Feedback (30 minutes) Checking of Students’
Synthesis (30 minutes) compliance of hand
washing procedures
Assigned Reading: The T1 Chapter 5
Flow of Food: An Out
Introduction
A3, B1, 1. Identify methods for The Flow of Food: An Short Quiz on Flow of Food (30) Quiz Result T1 Chapter 5
B2, C1, preventing cross- Introduction Clarifying learning outcomes (10
C2, D3 contamination minutes) Recitation Rubrics W1
2. Identify methods for Accuracy and
preventing time-temperature 1. 4-5 learners discussing their completeness of
abuse understanding about cross content (50%)
3. Identify different types of contamination (30 minutes) Clarity of delivery
5 temperature measuring 2. Time-Temperature Abuse Chart (20 (25%) In
devices and their uses minutes) Use of correct grammar
3. Calibrating Thermometers (30 and pronunciation
minutes) (25%)
B1, C2, 1. Store food to prevent The Flow of Food: Short Quiz on Flow of Food: Storage Quiz Result T1 Chapter 7
D1, D2 contamination Storage (30 minutes)
2. Ensure food is properly Clarifying learning outcomes (10 Case Study Rubrics C2
labeled and dated minutes) Preparation (20%)
3. Store refrigerated, frozen, Content (40%)
and dry food safely Related Literature
1. Load the Cooler (10 minutes) (10%)
7 In
2. Date Marking Activity (10 minutes) Delivery (10%)
3. Case Study: Enrico’s Italian Restaurant Discussion (20%)
(60 minutes)
Assigned Reading:
Food Safety Out
Management System
10 1. Identify HACCP principles for Food Safety Department of Agriculture Immersion Reflection Paper Rubrics In T1 Chapter 10
preventing foodborne illness Management Systems Activity Content (50%)
2. Implement HACCP principles Completeness W3
when applicable Student Questionnaire (20%)
3. Identify when a HACCP plan Use of correct
is required 1. HACCP Principles Explained grammar and
4. Cooperate with regulatory 2. Requirement and Application of pronunciation
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agencies in the event of a HACCP Principles (20%)
foodborne-illness 3. HACCP Plan Related Literature
investigation 4. The Role of the Regulatory Agencies (10%)
Milestone 2
Department of Agriculture
Immersion Activity
Assigned Reading:
Sanitary Facilities and Out
Equipment
A2, B1, 1. Identify organizations that Sanitary Facilities and Short Quiz on HACCP (30 minutes) Quiz Result T1 Chapter 11
B2, C1, D3 certify equipment that meets Equipment Clarifying learning outcomes (10
sanitation standards minutes) Presentation Rubric V6
2. Recognize the importance of Base Grade (50%)
maintaining equipment 1. 5-6 learners discussing their Interpretation (40%)
3. Recognize the importance of understanding about the sanitary Creativeness (10%)
properly installing and standard of kitchen facilities and
11 maintaining kitchen equipment (20 minutes) In
equipment 2. Video Presentation: Sanitary Facilities
(20 minutes)
3. Creating Kitchen maintenace plan (40
minutes)
Assigned Reading:
Out
Cleaning and Sanitizing
12 A2, B2, 1. Explain the difference Cleaning and Sanitizing Short Quiz on Sanitary Facilities and Quiz Result In T1 Chapter 12
C1, C2, D1 between cleaning and Equipment (30 minutes)
sanitizing Clarifying learning outcomes (10 Checking of Students’ V7
2. Demonstrate the use of minutes) Compliance of the
sanitizers Procedures
3. Properly clean and use the Laboratory Activity
three-compartment sink 1. Cleaning VS Sanitizing (20 minutes)
2. Video Presentation: How Sanitizers
Work (30 minutes)
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3. Using three-compartment sink (30
minutes)
Assigned Reading:
Integrated Pest Out
Management
Pest Control Company Immersion Activity Reflection Paper Rubrics
Content (50%)
Completeness
(20%)
Use of correct
13
grammar and
pronunciation
(20%)
Related Literature
(10%)
A2, C1 1. Implement appropriate Integrated Pest Short Quiz on Cleaning and Sanitizing T1 Chapter 14
procedures for an integrated Management (30 minutes)
pest management program Clarifying learning outcomes (10 V8
2. Identify the signs of pest minutes)
infestation and/or activity W3
3. Identify appropriate means 1. Video Presentation: Integrated Pest
for protecting outside Management Program (30 minutes)
14 openings in a food 2. Infographics: Signs of Pest Infestations In
establishment (20 minutes)
3. Evidence Gathering: Protecting
Outside Opening (30 minutes)
Assigned Reading:
Food Safety Regulation Out
and Standards
15 A2, C1 1. Identify the importance of Food Safety Regulation Resource Speaker to discuss the Reflection Paper Rubrics In T1 Chapter 15
regulatory inspections and and Standards regulatory inspections Content (50%)
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self-inspections Completeness W3
2. Recognize the key Student Questionnaire (20%)
components of an inspection Use of correct
3. Take corrective action when 1. Importance of Regulatory Inspections grammar and
found to be in violation of a 2. Components of Regulatory Inspection pronunciation
regulation 3. Corrective Actions and Sanctions (20%)
Related Literature
(10%)
Assigned Reading: T2
Out
First Aid Manual
Milestone 3 Emergency First Aid at Work (EFAW) EFAW Certification W4
Training and Certification Philippine Red Cross
16 Emergency First Aid at Work
(EFAW) Training and
Certification
A3, B2, 1. Identify employee duties and Employee Food Safety Short Quiz on Food Safety Regulations Quiz Result T1 Chapter 17
C2, D1, specific training needs for Training and Standards (30 minutes)
D3 each duty Clarifying learning outcomes (10 Presentation Rubric V9
2. Identify training methods minutes) Base Grade (50%)
specific to employees and Interpretation
their duties 1. Video Presentation: Employee Duties (40%)
17 3. Ensure all employees are and Training Needs (30 minutes) Creativeness (10%) In
trained initially and on an 2. List of Training Methods (20 minutes)
ongoing basis 3. Evidence Gathering: Assessment of
Effective Training (30 minutes)
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know the HACCP
Below 75 5.00
Dropped Drp
Major Examinations 20%
Prelim 10%
Midterm 10%
Total 100%
Milestones 60%
Revision Number
BILLY FRANSECO B. GENTEROLA, FMP IMEAMOR MORTEL MARICAR B. BIEN, MM CERILA C. SANCHEZ, CPA, MBA June 2019
Subject Teacher Director of Libraries Program Chair Dean Class Beadle Date Revised
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