Identify and discuss hazards and control risks
Describe the process of conducting a risk assessment
Explain how a review of workplace safety is conducted
Communicate information about workplace safety
Identify fire hazards
Risk
Management
as applied to
Safety,
Security, and
Sanitation
Cookery NC II,
Housekeeping
NC II, Food
and Beverage
Services NC II,
Bartending NC
II
Discuss fire prevention techniques
Identify appropriate equipment for different fire situations
Communicate information about food safety
Discuss the underlying principles of food hygiene and apply
this knowledge to their work
List the seven haccp principles
Describe haccp application to food safety
Make a haccp plan on a mock environment
Implement the plan in a mock environment
Discuss procedures in ensuring people, property, moneyrelated, and information security.
Give a clear and whole overview of tourism and hospitality
as an ecosystem that goes beyond the usual closed- in
concept of tourism
Restate concepts and terms that are common throughout
the different sectors
Develop, update and maintain local knowledge as well as
tourism industry knowledge
Macro
Perspective of
Tourism and
Hospitality
Local Guiding
NC II, Tourism
Promotion NC
II
Show the structure and scope of tourism in relation to the
world economy and society.
Define the impact of tourism as an industry in relation to
the world economy and society.
Illustrate the effects of the convergence of tourism with
the other local industries and let the students appreciate
its multiplier effect in various fronts.
Discuss the major factors that influence the history and
future of tourism in the world and in the philippines.
Give examples to sustainable goals of tourism
Plan and design protective environments for children in
tourism destinations
Perform risk mitigation activities
Appreciate the key global organizations and the roles they
play in influencing and monitoring tourism trends
Describe the organizational structures of the hospitality
industry including the characteristics of its executive
Recognize the importance of knowing the objectives of
tqm as an approach strategy system or a tool to attain
quality
Quality
Service
Management
in Tourism
and
Hospitality
Formulate a system of their own based on the principles,
practices, and teachings of tqm gurus which may be of
great help on their everyday activities
Food and
Beverage
Services NC III
Thinks deeply on what types of changes necessary for the
attainment of quality
Explain the role of employees of hospitality industry in
giving quality products and services to its clients or guests
Demonstrate interest in improving their lives using the
principles of six sigma
Deduce the different international quality and
performance excellence program in order to attain quality
management
Identify and discuss hazards and control
risks
Describe the process of conducting a
risk assessment
RISK MANAGEMENT AS
APPLIED TO SAFETY,
SECURITY AND
SANITATION
Explain how a review of workplace
safety is conducted
Communicate information about
workplace safety
Identify fire hazards
Discuss fire prevention techniques
Identify appropriate equipment for
different fire situations
Communicate information about food
safety
Discuss the underlying principles of food
hygiene and apply this knowledge to
their work
List the seven haccp principles
Describe haccp application to food
safety
Make a haccp plan on a mock
environment
Implement the plan in a mock
environment
Discuss procedures in ensuring people,
property, money-related, and
information security.
Discuss the foundations of values education;
Identify the significance that one’s values play in the family, in educational
system, and in society.
VALUES
EDUCATION
W/
INSTITUTIONA
L CORE
VALUES
Recognize the values existing in the Filipino society and institution as well that
may able to differentiate the desirable and undesirable ones
Analyze the economic, political, and social situations with respect to Filipino
values
Use some of the approaches and teaching strategies in teaching values
education