Republic of the Philippines

DEPARTMENT OF EDUCATION
Region V (Bicol)
Province of Albay
Libon Community College
College of education
Calleja Street Zone 4, Libon, 4507, Albay

SYLLABUS
IN
Edukasyong pantahan at pangkabuhayan with entrepreneurship
Second Semester S/Y 2023-2024

COURSE CODE : MC TLE 102

COURSE TITLE : EDUKASYONG PANTAHANAN AT PANGKABUHAYAN WITH ENTREPRENEURSHIP
CREDIT UNITS : 3 Units
HOURS PER WEEK : 3 Hours
PRE-REQUISITE : : None
Name of Instructor : DEBBIE S. BUENAOBRA

I. INSTITUTION VISION, MISSION AND SCHOOL PHILOSOPHY

➢ VISION
LICOM is an institution of higher learning that will create professional competent, service oriented, principled and productive citizen of the community and of
the country.
➢ MISSION
The Mission of LICOM is to produce locally and globally competitive graduate imb ued with sense of values geared toward research extension service and
production for sustainable development.
➢ SCHOOL PHILOSOPHY
Higher institution of learning for service and truth.

II. INSTITUTIONAL LEARNING OUTCOME

Every LICOM College Graduates should:
A. Participate in the various types of employment and developmental activities in response to the needs of the community.
 B. Demonstrate competence and integrity in various fields through productive activities abnd developmental programs geared towards excellence and sustainable
development.

III. PROGRAM INTENDED LEARNING OUTCOMES:

At the end of the course, the students should be able to:
1. Demonstrate through understanding of the development of adolescent learners.
2. Exhibit comprehensive knowledge in various learning areas in the secondary curriculum.
3. Create and utilize appropriate materials and assessment tools to enhance instruction and improve learning outcomes.
4. Design and implement assessment tool and procedures to measure secondary learning outcomes.
5. Manifest enthusiasm and positive attitudes to foster exemplary service to the needs of the community.

IV. COURSE DESCRIPTION :

This course shall include pedagogical content, knowledge and skills in technology and livelihood education necessary in teaching and learning in the elementary level.
Selected topics in Agricultural Arts, Fisheries and Aquaculture, Industrial Arts and Livelihood Education and Entrepreneurship shall form a major part of the course. Experiential
learning approach shall be the focus of the course.

V. COURSE INTENDED LEARNING OUTCOMES:

Students may undertake the following instructional strategies as individuals, with partners or in a small group. Students will be able to:
1. Demonstrate in depth understanding of pedagogical content knowledge and skills in technology and livelihood education.
2. Develop knowledge and skills in teaching and learning TLE in the Elementary Levels.
3. Design a business plan.
4. pursued lifelong learning for personal and professional growth.

VI. COURSE CONTENT :

Desired Learning Outcomes Course Content/Subject Matter Textbooks/ Outcomes-Based Assessment of Time Table
References Teaching and Learning Learning
(OBTL) Outcomes
At the end of the lesson, the students are Vission, Mission, School Philosophy
able to: of LICOM
1. Recite and write the mission, vision and Student’s Hand book Group Discussion Oral And Written
school philosophy of LICOM. School/Classroom Rules and Explanation 3 hours
2. Internalize and evaluate the contents of Regulations
the vision, mission and school philosophy Course Syllabus Syllabus Walk-through
of LICOM.
3. Familiarize with the content of the Syllabus
syllabus. Individual expression of Oral Recitation
4. Demonstrate understanding and expectations with the
acceptance of the school/classroom rules course.
and regulations.
5. Express individual expectation for a
better teaching learning process.
1. Explain and discuss the overview, Introduction Videos in You Tube Buzz Session – As a starter Small group
nature and scope and curriculum 1. of TLEOverview of the course Electronic and printed activity, group discussion on presentation of
framework of the course. 2. Nature and Scope of TLE copies of learning materials the meaning of the basic output. Short quiz
3. Curriculum Framework concepts and share their 3 hours
expectations on what the
subject will all about. Brief
introductory lecture on the
definitions essential terms
needed for the course and
the history of Cafeteria
Management.
1. Identify tools and equipment I. Food Knowledge Banquets and Outdoor Active learning and Oral participation 3 hours
used in cafeteria and catering A. Kitchen Tools and Equipment Catering IHM Notes – facilitated discussion on the
services. B. Definition of Cooking Terms https://www.ihmnotes.in different uses of kitchen
2. Familiarize the different >Docs PDF tools and equipment.
cooking terms Catering Management by Interactive learning and
Wily 4th Edition reactions.
(www.wily.com)
1. Enumerate and describe the II. Food Services Catering Management, 3rd Small groups sharing and Presentation of 3 hours
different classification of Food A. Development of Food Service Edition -https://kupdf.net> reactions Facilitated output Written quiz
Service B. New Trends in Food Service download>cater… discussion using graphic
C. Classification of Food Service organizers.
D. Seven Rules in Service
1. Enumerate and explain the III. How to Get Started in A Catering Catering Management, 3rd Video clip presentation Presentation of 6 hours
sanitary practices Business Edition -https://kupdf.net> Group sharing output
during preparation, production A. Food Sanitation and Hygiene download>cater… Role Playing on Customer Written quiz
and serving. B. Types of Hazards on Food HRIM 406 Catering and Goodwill and food service
2. Identify the C. Catering Personnel Banquet Management ethics.
types of hazards on D. Customer Goodwill and Food https://www.iup.edu > Downl
food. Service Ethics PDF
3. Familiarize the
functions and
responsibilities of
a catering
personnel. 4. List
down the types
 of cafeteria and
give its functions
1. Enumerate the factors to be IV. Menu and Menu Planning Banquets and Outdoor Active learning and Presentation of
considered in planning a menu. 1. Factors to be Considered in Catering IHM Notes – facilitated discussions group output Oral 6 hours
2. List down the dishes from Planning a Menu https://www.ihmnotes.in Small group discussions quiz
the types of menu 2. Types of Menu >Docs PDF and sharing
3. Plan meals within the food 3. Menu Pattern Catering Management by Sample menu pattern
cost Wily 4th Edition making
(www.wily.com)
Mid-Term Examination
1. Define recipe quantification, recipe Recipe Quantification Catering Management, 3rd Group sharing to discuss Oral participation 6 hours
costing and food costing. 1. Ingredient Cost Calculation Edition -https://kupdf.net> the topic given by the PST quiz and written
2. Identify the prerequisites to recipe 2. Recipe Costing and Food Costing download>cater… on recipe quantification and summative quiz
quantification. 3. Recipe Conversion Factor HRIM 406 Catering and the computation
3. Compute for the recipe conversion Banquet Management
factor. https://www.iup.edu > Downl
PDF
1. Define a catering contract VI. Contracting for Catering Functions Catering and Food Service Interactive learning and Assessment of 6 hours
2. Enumerate the particulars 1. Catering Contracts, Conditions and Management – NCERT - reactions and group output by using
that are included in catering Deposits https://ncert.nic.in>lehe104 activities rubric Using rubric
agreement. 2. Catering Proposal The PTS will require to assessment for
3. Construct a sample catering 3. Catering/Function Agreement prepare a sample catering prepared sample
proposal 4. Catering Package Computation contract, agreement and catering contract,
proposal. agreement and
Compute the given catering proposal
package
1. Define Filipino buffet VI. Preparation of Filipino Buffet Catering Management, 3rd Interactive learning and Presentation of 6 hours
2. Develop skills on how to 1. Appetizers Edition -https://kupdf.net> reactions and group output and by the
prepare and serve quality and 2. Soups download>cater… activities use of rubric
affordable foods suited to 3. Main dishes Using multimedia assessment
Filipino buffet 4. Desserts presentation on the different
dishes/menu.
PST required to make
menus/dishes for Filipino
buffet.
1. Define oriental buffet. VII. Preparation of Oriental Buffet Catering Management, 3rd Interactive learning and Using rubric 3 hours
2. Create and prepare an 1. Appetizers Edition -https://kupdf.net> reactions and group assessment for
attractive and diverse menu for 2. Soups download>cater… activities Using multimedia group presentation
oriental buffet. 3. Salads HRIM 406 Catering and presentation on the different and dishes/menus
 4. Main dishes Banquet Management dishes/menu. PST required
5. Noodles and Rice https://www.iup.edu > Downl to make menus/dishes for
PDF oriental buffet.

1. Define VIII. International Buffet Catering Management, 3rd Group sharing and Using rubric 3 hours
international 1. Appetizers Edition -https://kupdf.net> discussions on the given assessment for
buffet 2. Soups download>cater… dishes/menu s for group presentation
2. Develop skills 3. Salads international buffet PST
on how to 4. Main dishes required to make
create, prepare menus/dishes for
and serve an international buffet.
attractive menu
for international
buffet.
1. Create, prepare and serve IX. Laboratory Activities on the Banquets and Outdoor PST required to prepare a Assessment of 3 hours
attractive and affordable Preparation of the Different Catering IHM Notes – project plan and recipes for finished output by
dishes/menus for the different buffet. Menus/Dishes (Application of https://www.ihmnotes.in each dishes/menus of the using rubric
Procedures) >Docs PDF different buffet.
1. Filipino Buffet Catering Management by
2. Oriental Buffet Wily 4th Edition
3. International Buffet (www.wily.com)
Finals – Students will cater an Criteria/ Rubrics 3 hours
event they will prepare and present
different dishes.

XI. COURSE REQUIREMENTS

a. Attendance
b. Recitation/Participation
c. Group Output/Presentation
d. Business Plan

XII. GRADING SYSTEM

Criteria Percentage
Attendance 5%
Character 10%
Participation 10%
Quizzes 15%
 Output/Project 40%
Midterm/Final 20%
TOTAL 100%

XIII. TEXTBOOK/ REFERENCES

Catering Management, 3rd Edition -https://kupdf.net> download>cater…
HRIM 406 Catering and Banquet Management https://www.iup.edu > Downl PDF
Banquets and Outdoor Catering IHM Notes – https://www.ihmnotes.in >Docs PDF
Catering Management by Wily 4th Edition (www.wily.com)
Catering and Food Service Management – NCERT -https://ncert.nic.in>lehe104

XIV. CLASSROOM MANAGEMENT

Students of this course are expected to:
1. Take and pass all answered short/long quizzes,midterm and final examinations and subject requirements/project.
2. Participate actively during recitation, individual or group activities, discussion, etc.
3. Manage time and attend, participate in class punctuality and regularly.
4. Observe honesty and independence during recitation, examinations quizzes. Any student caught to be dishonest will be dealt with accordingly based on the
College policies.
5. Act & speak decently and appropriately. Make up for missed exams voluntarily. However, only those who have reasonable cause will be granted special
examination. This will depend on whether the students will be able to submit properly filled up admission slip from the DEAN’S office, Medical Certificate or
Authorized letter from parents/guardian.
6. Make up for missed exams voluntarily. However only those who have reasonable cause will be granted special examinations.
7. Communicate to the Instructor concerned, any difficulties encountered in the subject for necessary assistance.

Prepared by: Verified by and Approved by:

DEBBIE S. BUENAOBRA AMELITA P. SADUESTE, Ed.D.

Instructor College Dean