Republic of the Philippines
COLLEGE OF SAINT JOHN PAUL II
ARTS AND SCIENCES
Cainta, Rizal
COURSE SYLLABUS
TEACHING COMMON COMPETENCIES FOR
INDUSTRIAL ARTS
COLLEGE
:
College of Education
COE VISION
To prepare world-class leaders, scholars, innovators, educators and change agents; equipped with positive
values, appropriate training and skills; for social transformation and development.
COE MISSION :
The College of Education shall primarily give professional and technical training, and provide advanced and
specialized instruction to the scientific, social, economic and cultural assets of our country in the science and
arts, technology, engineering, humanities and education, to bring forth a culture of excellence and world
class competitiveness.
CSJP VISION
:
In the year 2030, CSJP-II AS envisions itself to be:
1. One of the leading professional institution in the country through:
- Competency- and outcomes-based education, and
- A culture of innovation and continuous improvement;
2. An institution whose prominent graduates contribute to the welfare of society; and
3. A college of choice.
CSJP MISSION :
1. Committed to world class education by continuous improvement and strong industry partnership;
2. Empower individual in discovering distinct core gifts to nurture their full potential;
3. Foster life-long learning of students and teachers;
4. Encourage exploration of unlimited avenues of learning through first-hand experiences; and
5. Embrace spiritual growth through celebration of God's love.
INSTITUTIONAL CORE VALUES
:
P – Professionalism, A – Adaptability, U – Uniqueness, L – Leadership, I – Integrity, N – Nobility, I – Inquiry,
A – Alliance, N – Nationalism, S – Spirituality
1
COURSE CODE / Course Title:
BT 132
Teaching Common Competencies for Home Economics
Credit Unit / No. of Hrs / Week:
3 Units / 54 Hours (Lecture)
Prerequisite
:
None
Prerequisite to
:
None
Type of Course
:
General Education
Term
/ SY
:
SY 2018-2019
Course Description
:
This course provides prospective teachers a foundation in teaching different competencies in Home
Economics track, including concepts that will help to develop knowledge, skills, and attitude to perform different
tasks on the track chosen. It covers common competencies on personal entrepreneurial competencies,
environment and market, and occupational safety and health. It also includes different exploratory courses of
Home Economics to give prospective teachers skills and knowledge on the track chosen.
Course Objectives
:
At the end of this course, students should be able to:
1. Actively participate in small and whole group discussion forums by analyzing,
constructing/creating, and evaluating information presented within the textbook, external
readings/resources, student research, class activities, and field-experience.
2. Demonstrate understanding of the course materials through objective examinations and
preparing and peer-microteaching, and group interdisciplinary lesson projects.
Course Content
Content / Time Allotment
1. Assessment of
Personal
Competencies and Skills
(PECs) vis-à-vis PECs of a
practicing entrepreneur/
employee
1.1 Characteristics
1.2 Attributes
1.3 Lifestyle
1.4 Skills
1.5 Traits
2. Analysis of PECs
compared to
those of a practitioner
3. Align one’s PECs
based on
the results of the
assessment
:
Specific Objectives
Student Learning
Outcomes
Teaching and
Assessment
Strategies
Evidence of
Outcomes
Recognize Personal
Entrepreneurial
Competencies and
Skills (PECs) needed
1.1 Compare one’s
PECs with those of a
practitioner
/entrepreneur
1.2 Align one’s PECs
with those of a
practitioner
/entrepreneur
1.3 Assess one’s PECs
1.4 Assess
practitioner’s PECs
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
2
Strengthening and
developing further one’s
PECs
Develop and strengthen
personal competencies
and skills (PECs)
needed
2.1 Identify areas for
improvement,
development and
growth
2.2 Align one’s PECs
according to his/her
business/career choice
2.3 Create a plan of
action that ensures
success of his/her
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
Market (Town)
1. Key concepts of market
2. Players in the market
(competitors)
3. Products & services
available in the market
Recognize and
understand the market
1.1 Identify the players/
competitors within the
town
1.2 Identify the different
products/services
available in the market
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
Market (customer)
1. Key concepts in
identifying and
understanding the
consumer
2. Consumer analysis
through:
2.1 Observation
2.2 Interviews
2.3 Focus group discussion
(FGD)
2.4 Survey
Recognize the potential
customer/ market
2.1 Profile potential
customers
2.2 Identify the
customer’s needs and
wants through
consumer analysis
2.3 Conduct
consumer/market
analysis
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
1. Generating business
ideas
1.1 Key concepts in
generating business
ideas
1.2 Knowledge, skills,
passions, and interests
1.3 New applications
1.4 Irritants
1.5 Striking ideas (new
concepts)
1.6 Serendipity Walk
Create new business
ideas
3.1 Explore ways of
generating business
ideas from ones’ own
characteristics/attributes
3.2 Generate business
ideas using product
innovation from irritants,
trends, and emerging
needs
3.3 Generate business
ideas using
Serendipity Walk
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
3
1. Product development
2. Key concepts in
developing a product
3. Finding Value
4. Innovation
4.1 Unique Selling
Proposition (USP)
1. Selecting business idea
2. Key concepts in selecting
a business idea
2.1 Criteria
2.2 Techniques
Branding
Occupational health and
safety procedures
Develop a
product/service
4.1 Identify what is of
“value” to the customer
4.2 Identify the
customer
4.3 Explain what makes
a product unique and
competitive
4.4 Apply creativity and
innovative techniques to
develop marketable
product
4.5 Employ a USP to
the product/service
Select a business idea
based on the criteria
and techniques set
5.1 Enumerate various
criteria and steps in
selecting a business
idea
5.2 Apply the
criteria/steps in
selecting a viable
business idea
5.3 Determine a
business idea based on
the criteria/techniques
set
Develop a brand for the
product
6.1 Identify the benefits
of having a good brand
6.2 Enumerate
recognizable brands in
the town/province
6.3 Enumerate criteria
for developing a brand
6.4 Generate a clear
appeal
Identify hazards and
risks
1.1 Observing safety
work habits in
the work place
1.2 Preventing hazards
in the
workplace
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
The learner
independently
identifies hazards
correctly in
accordance with
occupational
health and safety
procedures.
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
The learners shall be
able to create a
business vicinity map
reflective of the
potential market in the
locality/town.
Evaluate hazards and
risks
2.1 Identify work
hazards in the
workplace
4
2.2 Make a plan of
action for the identified
hazards
Exploratory Course for
Bread and Pastry NC II
Exploratory Course for
Commercial Cooking NC II
Exploratory Course for
Cookery NC II
Exploratory Course for
Food and Beverage
Services NC II
Exploratory Course for
Events Management NC III
Control hazards and
risks
3.1 Demonstrate the
use of PPEs in the
workplace
3.2 Enumerate the
benefits of observing
safety procedure in the
workplace
1. Prepare and
produce bakery
products.
2. Prepare and
produce pastry
products
3. Prepare and
present gateaux,
tortes and cakes
1. Planning and
preparing food for
ala carte and buffet
2. Planning and
controlling menubased catering
3. Organizing bulk
cooking operations
1. Use of kitchen tools
and equipment
2. Maintenance of
kitchen tools and
equipment
3. Perform
mensuration and
calculation
4. Interpret kitchen
layout
5. Prepare appetizers
6. Prepare salads and
dressings
1. Prepare dining
room/restaurant
area for service
2. Welcome guest and
take food and
beverage orders
3. Promote food and
beverage products
1. Planning and
developing event
proposals and bids
2. Developing an
event concept
The learners
independently perform
the tasked prescribed
to acquire national
certificate.
The learners
independently perform
the tasked prescribed
to acquire national
certificate.
The learners
independently perform
the tasked prescribed
to acquire national
certificate.
The learners
independently perform
the tasked prescribed
to acquire national
certificate.
The learners
independently perform
the tasked prescribed
to acquire national
certificate.
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
5
Exploratory Course for
Housekeeping NC II
1. Interpret design and
layout
2. Receive and
process
reservations
3. Operate
computerized
reservation system
Teaching Methods/Strategies
:
The learners
independently perform
the tasked prescribed
to acquire national
certificate.
Discussion and
Oral Exam
Instructor’s
Evaluation (Grade)
Activities
Result of Activities
Lecture / Discussion, Cooperative Learning, Film Showing,
Reporting and Socialized Discussion, Practicum
Requirements
:
Quizzes, Activities, Examination, Research Paper,
Projects
Assessment / Evaluation
:
Term Exam – 40% (10% per Term), Attendance – 5%,
Practical Exam/Projects – 40% (10%
per Term), Quizzes – 10%
Laboratory / Equipment
:
Laboratory for Industrial Arts (working tables, tools and
equipment)
References
:
TESDA Modules for each Track, National Certificates 1-4
Prepared by:
Reviewed by:
Arch. Kristian B. Fernandez, uap
Instructor
Mr. Rommel Z. de Leon, Ph.D.
College Dean
Noted by:
Approved by:
Ms. Julita B. Dalere, MAEd
Academic Dean
Ms. Ma. Lydia P. Cagang, MBA
VPSA / School Director
6