TECHNOLOGICAL UNIVERSITY OF THE Index No.

PHILIPPINES Issue No. 001

Ayala Blvd., Ermita, Manila, 1000, Philippines Revision
002
Tel No. +632-301-3001 local 102 | Fax No. +632-521-4063 No.
Email: vpaa@tup.edu.ph | Website: www.tup.edu.ph Date 05212019
Page 1/7
TUP OUTCOME-BASED SYLLABUS
QAC No.

COURSE SYLLABUS

VISION

The Technological University of the Philippines shall be the premier state university with recognized
excellence in engineering and technology at par with leading universities in the ASEAN region.

MISSION

The University shall provide higher and advanced vocational, technical, industrial, technological and
professional education and training in industries and technology, and in practical arts leading to certificates,
diplomas and degrees.

It shall provide progressive leadership in applied research, developmental studies in technical,

industrial, and technological fields and production using indigenous materials; effect technology transfer in
the countryside; and assist in the development of small-and-medium scale industries in identified growth
center. (Reference: P.D. No. 1518, Section 2)

COLLEGE OF INDUSTRIAL TECHNOLOGY

Food and Apparel Technology Department

The Food and Apparel Technology (FAT) Department is committed to produce competent and value-
oriented professionals who have the ability to apply science and technology in terms of management and
manipulative skills in the food, culinary, fashion, hospitality and other related field of study in order to produce
products and services in compliance with enterprise standards for global competitiveness.
1. Performs work activities effectively and efficiently to the standards expected in the operation
required in the hospitality sectors.
2. Undertakes task, functions, duties and activities in the operation of the hotels, restaurants, travel,
government and non-government agencies in accordance with the competency standards.
3. Analyze situation, identify problems, and formulate solutions and implements corrective and/or
mitigating measures and action.

Program Outcomes and Relationship to Program Educational Objectives

Program Outcomes
1 2 3
a. Articulate and discuss the latest developments in the specific field of practice. 
b. Effectively communicate orally and in writing using English, Filipino, mother tongue
  
language, and an appropriate Foreign Language required by the industry.
c. Work effectively and independently in multi-disciplinary and multi-cultural teams. 
d. Act in recognition of professional, social, and ethical responsibility. 
e. Preserve and promote “Filipino historical and cultural heritage” (based on RA

No. 7722).
f. Perform the basic functions of management such as planning, organizing, leading and
  
controlling.
g. Apply the basic concepts that underlie each of the functional areas of business
(marketing, finance, human resource management, production and operations management,
  
information technology and strategic management) and employ these concepts in various
business situations.
h. Select the proper decision-making tools to critically, analytically and creatively solve

problems and drive results.
i. Apply information and communication technology (ICT) skills as required by the business
 
environment.
j. Work effectively with other stakeholders and manage conflict in the workplace.  
k. Plan and implement business-related activities 
l. . Demonstrate corporate citizenship and responsibility.   
m. Exercise high personal, moral and ethical standards.   
n. Demonstrate knowledge of tourism industry, local tourism products and services.   
o. Interpret and apply relevant laws related to tourism industry.   
p. Observe and perform risk mitigation activities.   
q. Utilize information technology applications for tourism and hospitality.   
r. Manage and market service-oriented business organization.   
s. Demonstrate administrative and managerial skills in a service-oriented business
  
organization.
t. Prepare and monitor industry specific financial transactions and reports.   
u. Perform human capital development functions of a tourism oriented organization.   
v. Utilize various communication channels proficiently in dealing with guests and
  
colleagues.
w. Produce food products and services complying with enterprise standards.   
x. Apply management skills in F & B service operations.   
y. Perform and provide full guest cycle services for front office.   
z. Perform and maintain various housekeeping services for guest and facility operations.   
aa. Plan and implement a risk management program to provide a safe and secure workplace.   
ab. Provide food and beverage service and manage operation seamlessly based on industry
  
standards.
Course Code: HRM 111
Course Title: Risk Management as Applied to Safety, Security and Sanitation
Pre-Requisite: None
Co-Requisite: None
Credit / Class Schedule: 3 Units; 3 hours lecture

Course Description

This course is designed to introduce the students to the value of safety, security and sanitation principles and
sound practices. Using the Hazard Analysis Critical Control Point (HACCP) as guidelines, the students are oriented
towards the proper handling of food from preparation, production to service. It provides an orientation on the various
categories of hazard such as garbage disposal procedures, pest management and accident prevention in the
establishment and factors involved in food safety and physical risk management.

Learning Outcomes (LO)

By the end of the course, the students will be able to do the following:

EGA / PEO STUDENT OUTCOMES LEARNING OUTCOMES

Competent Professional
Creative Thinker
Committed Life-long Learner
SO- A. Understand HACCP and
how this is applied in food service
operations.
SO- B. Apply knowledge on food
safety in the basic operating
activities of food service operations.
SO- C. Recognize the role of
sanitation and safety in food service
practices.
SO- D. Maintain vigilant attitude in
espousing safety, security and
sanitation in their daily lives.
SO- E. Recommend ways of
improving existing sanitation
practices of food service
establishment under study.
LO1: Discuss the importance of
sanitation in food service operation.
LO2: Identify the common causes
and prevention of food-borne
illnesses.
LO3: Follow proper ways of
handling food safety and sanitation.
LO4: Identify and discuss
hazards and control risks.
LO5: Describe the process of
conducting a risk assessment.
LO6: Describe government’s efforts
in ensuring safety food to general
public.

Course Assessment Matrix

LEARNING PROGRAM OUTCOMES

OUTCOMES a b c d e F g h i j k l m n o p q r s t u v w x y z aa ab
LO1 I I I I I I I
LO2 I I I I I E I
LO3 I E E E D D E D D E D D D D
LO4 E E E E E D D D D E E E E D E
LO5 E E D D D D D D D D D D D
LO6 I I E E I E

Descriptor

I – Introductory course to an outcome (formative course objective to an outcome)

E – Enabling course to an outcome (course objective strengthening further an outcome)
D – Demonstrative to an outcome (course objective demonstrating an outcome)

Learning Evidences/Course Outputs

As proof of achievement of the foregoing outcomes, the students of this course are required to submit the
following evidences of learning that correspond to the target learning outcomes:
 LEARNING OUTCOME ASSESSMENT METHOD DUE DATE

Quizzes/Worksheets/Assignments Prelim, Midterm, Finals

Oral Report/Collaborative Exercises Every week

LO1 – LO7 Major Examination Prelim, Midterm

Multimedia Presentation Midterm, Finals

Establishment Review Report Finals

Rubric for Assessment

RUBRIC FOR MULTIMEDIA PRESENTATION with ACTIVITY

CATEGORY 20 POINTS 18 POINTS 15 POINTS 12 POINTS

Oral Interesting, well- Relatively interesting, Delivery not smooth, Delivery not smooth
Presentation rehearsed with rehearsed with a fairly but able to hold and audience
smooth delivery that smooth delivery that audience attention attention lost.
holds audience usually holds most of the time.
attention. audience attention.
Content Covers topic in-depth Includes essential Includes essential Content is minimal
with details and knowledge about the information about the OR there are several
examples. Subject topic. Subject topic but there are 1-2 factual errors.
knowledge is knowledge appears to factual errors.
excellent. be good.
Workload The workload is The workload is The workload was The workload was not
divided and shared divided and shared divided, but one divided OR several
equally by all team fairly by all team person in the group is people in the group
members. members, though viewed as not doing are viewed as not
workloads may vary his/her fair share of doing their fair share
from person to the work. of the work.
person.
Requirements All requirements are All requirements are One requirement was More than one
met and exceeded. met. not completely met. requirement was not
completely met.
Students created an Students created an Students created an The activity is not
accurate and accurate product that accurate product but it accurate and reflects
interesting activity adequately addresses does not adequately very little planning
that adequately the issue and reflects address the issue and for learning
Activity addresses the topic effective planning and reflects attempts at
and reflects organization for planning and
outstanding planning learning. organization for
and organization for learning.
learning.

ESTABLISH MENT REVIEW PRESENTATION with NEWSCAST VIDEO RUBRICS

CATEGORY 20 POINTS 18 POINTS 15 POINTS 12 POINTS

Presentation Interesting, well- Relatively interesting, Delivery not smooth, Delivery not smooth
rehearsed with rehearsed with a fairly but able to hold and audience
smooth delivery that smooth delivery that audience attention attention lost.
holds audience usually holds most of the time.
attention. audience attention.
Newscast includes all Newscast includes Newscast is missing Newscast is lacking
material needed to most material needed more than two key several key elements
gain a comfortable to gain a comfortable elements. It would and has inaccuracies
understanding of the understanding of the make an incomplete that make it a poor
Effectiveness
topic. It is a highly material but is lacking study guide. study guide.
effective study guide. one or two key
elements. It is an
adequate study guide.
 Enthusiasm Facial expression and Facial expression and Facial expression and Facial expression and
body language show a body language show a body language show body language depict
strong interest and strong interest and some interest and apathy or boredom
enthusiasm about the enthusiasm about the enthusiasm about the with the topic.
topic throughout the topic throughout the topic throughout the
newscast, but it is not newscast, but it is newscast.
overdone. somewhat overdone.
Videography Many different Several (3-4) different One or two different Little attempt was
"takes", camera "takes", camera "takes", camera made to provide
angles, sound effects, angles, sound effects, angles, sound effects, variety in the video.
and/or careful of use and/or careful of use and/or careful of use
of zoom provided of zoom provided of zoom provided
variety in the video. variety in the video. variety in the video.
Students create an Students create an Students create an The product is not
original, accurate and accurate product that accurate product but it accurate.
Awareness interesting product adequately addresses does not adequately
that adequately the issue. address the issue.
addresses the issue.

Course Evaluation:
Course Evaluation:
Major Examinations …………………………………………… 40%
Quizzes/Exercises/Assignment/Recitation/Report…………………………………………… 40%
Peer Evaluation/Collaborative exercises …..…………………………..…………… 20%
Total ………………………………………………………………………………….…….. 100%

Course Requirements:
The students should:
1. Attend all lectures.
2. Present individual oral report.
3. Participate in all class discussions and all related activities.
4. Complete all assignments, presentation, projects, and submit other requirements on or before due dates.
5. Take quizzes and major examination on the designated date.
6. Conduct an Establishment Review based on HACCP Standards.

Learning Plan:

Week Learning Methodologies & Assessment

Content/ Topics
Nos. Outcomes Strategies Tools
Orientation Discussion of Course
 Class Introduction Description and
 Class Organization Objective
1  Course Description Discussion of Course
Requirements and
Rubrics
Class Groupings
FOOD SAFETY MANAGEMENT
a. Definition of Food Sanitation
Discussion
b. Importance of Food Sanitation Quiz
2 LO1, LO2 Assignment:
c. Classification of Food-borne Illness
Newspaper clippings
(FBI)
d. Sources of food contamination
HAZARDS TO FOOD SAFETY
a. Biological Hazards Discussion Case Study
3-4 LO1, LO2
b. Chemical Hazards Recitation Analysis
c. Physical Hazards
FACTORS TO KEEP THE FOOD SAFE
a. Microbiological quality of food
5 LO1, LO2, LO3
b. Personal Hygiene Discussion Quiz

6 Preliminary Examination Summative Evaluation

HAZARD ANALYSIS AND CRITICAL Discussion
LO1, LO2, LO3,
7 CONTROL POINT (HACCP) Library Research Assignment
LO4
a. 7 Principle of HACCP
 FOOD FLOW PROCESS
8
a. Purchasing and Receiving
b. Storage Multimedia
9
c. Preparation Discussion Presentation
LO1, LO2, LO3, d. Cooking Oral Report with Group
10 LO4
e. Cooling Activity
f. Hot and Cold Holding
11 g. Reheating
h. Serving
12 Midterm Examination Summative Evaluation
FACILITIES, EQUIPMENT &
UTENSILS
13 LO4, LO5, LO6 a. Selection of equipment Discussion Layout Design
b. Types of equipment
c. Cleaning and sanitizing operations
FOOD SAFETY REGULATION
a. Sanitation Code of the Philippines
provisions
b. Current trends and practices in food Discussion Assignment
sanitation and safety practices Research
14 LO3, LO4, LO6
Establishment
CREATING A SAFE ENVIRONMENT Field Visit Review
a. Health and safety policy
b. Employers and employees’
responsibility
ENVIRONMENT SANITATION &
PEST MANAGEMENT Establishment
a. Condition of the building premises Review
15 LO4, LO5, LO6 Discussion
b. Plumbing hazards
c. Garbage and refuse sanitation Activity
d. Pest control
ACCIDENT PREVENTION AND RISK Poster
Discussion
MANAGEMENT Activity
Poster Making
16-17 LO4, LO5, LO6 a. Fire hazards, legislations, prevention
and equipment Practical
Demonstration
b. Action for emergencies Demo
Final Examination –
ESTABLISHMENT REVIEW Summative Evaluation
18
PRESENTATION with NEWSCAST
VIDEO

References:

Ang, M. and Balanon H. (2010). Food Safety and Sanitation. Quezon City : C & E Pub.

Suggested Readings and References:

National Restaurant Association Educational Foundation Code on Sanitation of the Philippines.

ServSafe Coursebook 7th Edition, National Restaurant Association (2018)

Alvarez, H and Cabuhal, G (2010). Food Safety, Sanitation & Hygiene. Mindshapers Co., Inc.: Manila.

Knechtges, P. (2012). Food Safety : Theory and Practice. Sudbury, Mass. : Jones & Bartlett Learning

McSwane, David et al. Food Safety Sanitation Copyright 2008 Reasim Educ. South Asia

CLASS POLICIES:

1. Make-up quizzes will be given only with prior approval of the faculty and due to valid reasons. An excuse
letter or medical certificate shall be provided together with the copy of the identification card of the
parent/guardian. For excused absences during the major examinations, the university policy will be followed.
 2. Students are not allowed to leave the classroom once the class has started, unless extremely necessary. Students
who leave the classroom without any valid reason will be marked absent.

3. Students are expected to comply strictly with the university rule on dress code, class tardiness and attendance.

4. Cell phones or any electronic gadgets must be switched off or put in a silent mode during class hours, except
when allowed by the faculty for activities that require use of such gadgets.

5. Assignments or projects submitted later than the one-week allowance or more on exceptional cases will not be
accepted anymore. Students are expected to maintain complete honesty and integrity in their academic work.
Acts of academic dishonesty, such as cheating, plagiarism, or inappropriately using the work of others to satisfy
course requirements, will not be tolerated and may result in failure of the affected assignments or projects
and/or failure of this course.

6. Deportment and attendance are not part of the computation of the grade, but three consecutive absences without
valid reasons will result to automatic withdrawal from the class.

Students with Special Needs:

Students with special medical needs are advised to inform the faculty as to how he/she can best assist him/her.
All information related to such medical needs will be considered confidential.

Prepared by:

MA. GLORY JOY L. JOSE

Faculty

Contact No.: 09064200204

Email Add: joylabuguenjose@gmail.com

Reviewed & Recommended for Approval:

AMELIA C. TORRALBA
Department Head

No part of this syllabus may be reproduced or transmitted in any form or by any means, electronic, photocopying or
otherwise, without prior written permission of the Program Coordinator