Documentos de Académico
Documentos de Profesional
Documentos de Cultura
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:
SYLLABUS
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.
5.1 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
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
5.9 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
8.0 REQUIREMENTS:
8.1 Role Playing/Activities
8.2Exams
9.0 EVALUATIONS:
9.1 Deportment 10%
Total 100%
Prepared by:
KRISTY P. CEDO-BUSTONERA
Instructress
Checked by:
PEDRITO S. PALISPIS
Education Department Head
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:
SYLLABUS
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.
5.1 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
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
5.4 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
9. Preparation for Chicken
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
5.9 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
6.3 Demonstration/Cooking Laboratory
7.1 Dagoon, Jessie D.: Teaching Strategies in Livelihood and Vocational Education
Today, Rex Book Store Inc.. Philippines Copyright 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:
9.0 EVALUATIONS:
KRISTY P. CEDO-BUSTONERA
Instructress
Checked by:
PEDRITO S. PALISPIS
Education Department Head
Rizal Marine and Technocomputer College
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.
5.1 CHAPTER I
5.2 CHAPTER II
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
5.9 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:
a. Dagoon, Jessie D.: Teaching Strategies in Livelihood and Vocational Education Today,
Rex Book Store Inc.. Philippines Copyright 2003
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:
Total 100%
Prepared by:
KRISTY CEDO-BUSTONERA
Instructress
GIL GUTIZA
Director