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METRO MANILA COLLEGE
Novaliches, Quezon City
GRADUATE STUDIES
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Course:Doctor Of Philosophy
Major In Development
Education
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Subject:EDUCATION 609:
Techniques ofTeaching and
Learning in College
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Professor:
Dr. Adelaida
B. Bareng
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Topic:
Syllabi
Preparation
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Discussant:
Peter G. Young Jr.
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Introduction
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Knowledge
Comprehension
Application
Analysis
Synthesis
Evaluation
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
A. Knowledge: The lowest category, shown bythe ability to recall common
terms (e.g. objects and events),specific facts (i.e., properties,
traits and characteristics),
methods and procedures,
concepts (i.e., concrete and
abstract principles and
theories)
define
describe
identify
label
list
recall
match
name
reproduce
select
state
outline
B. Comprehension: Lowest form of understanding
shown by the ability to
interpret verbal (sentences,
paragraphs) and visual
(graphs, charts) materials;
translate verbal materialsusing other words or symbols
(mathematical equation) and
estimate/project
consequences through a
given set of data
Requires knowledge
Convert
distinguish
between
explain
infer
give exampleparaphrase
summarize
identify
find
compare and
contrast
Defend
estimate
extend
generalize
predict
rewriteconnect ____
with _____
distinguish_____
from_____
classify
recognize
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
C. Application: Shown by the ability to use conceptsand principles to explain new
situations, solve practical andmathematical problems, develop
and construct graphs/charts, and
perform correctly methods and
procedures
Requires comprehension
Requires knowledge
Change
demonstrate
manipulateoperate
prepare
relate
solve
Compute
discover
modifypredict
produce
show
use
operate
D. Synthesis: The opposite ofAnalysis. A creative skillof putting together various elements to
form a new whole. Shown by the
students in their ability to integrate
various concepts to develop a new
framework model, or devise a plan for
undergoing an experiment, produce acreative work (poem, novel, song, drama)
and purpose a new scheme for
classifying objectives, ideas, or events
Requires analysis
Require application
Requires comprehension
Requires knowledge
categorize
comprise
create/devise
generate
organize
rearrangerelate
revise
summarize
write
combine
compose
design/explain
modify
plan
reconstructreorganize
rewrite
tell
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
E. Evaluation Highest category in the
cognitive domain. Skill inmaking judgment on the
basis of available data and
information. Although a
cognitive process, it
requires application of
values in the decision-
making process
Requires synthesis
Requires analysisRequire application
Requires comprehension
Requires knowledge
appraise
concludecriticize
discriminate
justify
relate
support
check for
evaluate
create
developgeneralizatio
ns
compare
contractdescribe
explain
interpret
summarize
offer
critique
draw
conclusions
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
A. Receiving
Attending
Involves awareness, willingness to
receive, and controlled or selective
attention.Behaviors within this category
may be measured through the
following cues among students
listening attentively, showing
awareness of situations in the
environment, being sensitive to
peoples needs and social andcultural differences, noticing
phenomena events.
ask
describe
give
identify
name
select
use
watch
choose
follow
hold
locate
point to
reply
accept
attend
observe
B. Responding: Complying without protesting,willingly/reaching positively, and
showing satisfaction in a response.
Among behaviors observable are
completing assigned
work/tasks/responsibilities,
following school
rules/regulations, participating in
class discussions, volunteering for
special assignments, enjoying
helping/others (students, etc.)Begins with attending
answer
comply
discuss
helplabel
practice
recite
select
write
comply
Assist
coaterm
greet
readperform
present
report
tell
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
C. Valuing: Accepts worth of a thing,
an idea, or a behavior,
prefers it; consistent in
responding; develops a
commitment to it.
Observable behaviors
among students are
demonstrating/supportingprinciples of honestly,
fairness, etc., appreciating
music, arts, sports,
showing concern for the
welfare of others,demonstrating
commitment in upholding
the law and defending
what is right.
Requires a response
Begins with attending
complete
differentiate
follow
invite
join
propose
report
sharework
prefer
believe
commit
describe
explain
form
initiate
justify
read
select
study
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
D. Organization: Organizes value system;
determines
interrelationships; adapts
behavior to value system.
Observable behaviors
among students are:
accepting responsibility for
ones action, recognizingones weaknesses and
strengths, distinguishing
between freedom and
license, having a focus on
has goal in life,
understanding his role in
the social environment.
Requires development of
values
Requires response
Begins with attending
adhere
arrange
compare
complete
generalize
integrate
order
preparesynthesize
After
combine
explain
defend
identify
modify
organize
relatesynthesize
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
E. Characterization
by a value or
value complex
Generalizes certain values
into controlling tendencies;
emphasis on internal
consistency, later integrates
these (into a total philosophy
of life or world views.)
Values internalized and
shown by the student are:
industry, punctuality, self-
discipline, self-reliance, good
health, habits, open-
mindedness, caring, fairness,
and other values become part
of the individuals character.Requires organization of
values
Requires development of
values
Requires a response
Begins with attending
act
display
listen
perform
purpose
question
serve
use
discriminate
influence
modify
practice
qualify
revise
solve
verify
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A ti V b t E
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
A. Observing: Watches process;
pays attention tosteps or techniques
and to finishes
product or behaviors
may read directions
study
observefollow
read
list
comply with
recognizeexplain
examine
monitor
note
notice
B. Imitating: Follows directions;
carries out steps with
conscious awareness
of efforts, performshesitantly
Requires observation,
or reading of
directions
follow
carry out
perform
observemake a
model
reproduce
simulate
copy
matchrepeat
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Objectives Skill
Action Verbs to Express
Objectives in Observable and
Measurable Terms
C. Practicing: Repeats steps until same
or all aspects of processbecome habitual,
requiring little conscious
effort, performs smoothly
Requires imitation
Requires observation, orreading of directions
assemble
repeatconstruct
mix
practice
apply
effectuse
prepare
operate
D. Adapting: Makes individual
modifications and
Adaptations in the
process to suit the workerand/or the situation
Requires practice
Requires imitation
Requires observation, or
reading of directions
mend
manipulate
adapt
modifyreplace
conform
submit
change
fit
reconstruct
rearrange
rebuild
transformreorganize
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WEEKS/HRS.TOPIC
OUTLINE
READING
ASSIGNMENTS
SUGGESTED
ACTIVITIESEVALUATION
1stWeek
______ hours
June 14, 16, 19
A. (Topics to take
up on 1stweek)
1.2.
3.
4.
5.
Early in the
course initiate
students insetting up rubrics
or criteria for
evaluating their
participation /
output.
2nd Week______ hours
June 21, 23, 26
B. (Topics to takeup on 2nd week)
1.
2.
3.
4.
5.
Teach studentshow to honestly
evaluate their
own
participation/out
put per session
3rd Week
______ hours
June 28, 30,
July 3
C. (Topics to take
up on 3rd week)
1.
2.
3.
4.5.
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WEEKS/HRS.TOPIC
OUTLINE
READING
ASSIGNMENTS
SUGGESTED
ACTIVITIESEVALUATION
4th Week
______ hours
July 5, 7, 10
D. (Topics to take
up on 4th week)
1.2.
3.
4.
5.
5th Week
______ hoursJuly 12, 14, 17
E. (Topics to take
up on 5th week)1.
2.
3.
4.
5.
6th
Week______ hours
July 19, 21, 24
F. (Topics to takeup on 6th week)
1.
2.
3.
4.
5.PRELIMINARY EXAMINATIONS ul 20 21 24 25
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WEEKS/HRS.TOPIC
OUTLINE
READING
ASSIGNMENTS
SUGGESTED
ACTIVITIESEVALUATION
7th Week
______ hours
July 26, 28, 31
G. (Topics to take
up on 7th week)
1.2.
3.
4.
5.
8th Week
______ hoursAug. 2, 4, 7
H. (Topics to take
up on 8th week)1.
2.
3.
4.
5.
9th Week______ hours
Aug. 9, 11, 14
I. (Topics to takeup on 9th week)
1.
2.
3.
4.
5.
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WEEKS/HRS.TOPIC
OUTLINE
READING
ASSIGNMENTS
SUGGESTED
ACTIVITIESEVALUATION
10th Week
______ hours
Aug. 16, 18, 21
J. (Topics to take
up on 10th week)
1.2.
3.
4.
5.
11th Week
______ hoursAug. 23, 25, 28
K. (Topics to take
up on 11th
week)1.
2.
3.
4.
5.
12th Week
______ hours
Aug. 30, Sept. 1, 4
L. (Topics to take
up on 12th week)
1.
2.
3.
4.
5.
MIDTERM EXAMINATIONS (August 31, September 1, 4, 5)
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WEEKS/HRS.TOPIC
OUTLINE
READING
ASSIGNMENTS
SUGGESTED
ACTIVITIESEVALUATION
13th Week
______ hours
Sept. 6, 8, 11
M. (Topics to take
up on 13th week)
1.2.
3.
4.
5.
14th Week
______ hoursSept. 13, 15, 18
N. (Topics to take
up on 14th week)1.
2.
3.
4.
5.
15th Week______ hours
Sept. 20, 22, 25
O. (Topics to takeup on 15th week)
1.
2.
3.
4.
5.
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WEEKS/HRS.TOPIC
OUTLINE
READING
ASSIGNMENTS
SUGGESTED
ACTIVITIESEVALUATION
16th Week
______ hours
Sept. 27, 29, Oct. 2
P. (Topics to take
up on 16th week)
1.2.
3.
4.
5.
17th Week
______ hoursOct. 4, 6, 9
Q. (Topics to take
up on 17th
week)1.
2.
3.
4.
5.
18th Week
______ hours
Oct. 11, 13, 16
R. (Topics to take
up on 18th week)
1.
2.
3.
4.
5.
FINAL EXAMINATIONS (October 16, 17, 18, 19)
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VII. Course Outline:
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Week No.Lecture
TopicsSub - Topics
1 Orientation
VisionMission and Goals of CSTA
College Policies, Rules and Regulations
Course Description
Grading System
Course Outline
2
Food Safety and
Sanitation
Management
Food Safety
Changing Trends in Food Consumption andChoices
Foodborne Illness
Contamination
Microorganisms (Germs or Microbes)
The Food Flow
Facility Planning and Design
3
Cleaning and Sanitation
Accident Prevention and Crisis Management
Education and Training: Key to Food Safety
The Role of Government in Food Safety
The Role of the Food Industry in Food Safety
Food Protection Manager Certification
VII. Course Outline:
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Week No.Lecture
TopicsSub - Topics
1 Orientation
VisionMission and Goals of CSTA
College Policies, Rules and Regulations
Course Description
Grading System
Course Outline
2
Food Safety and
Sanitation
Management
Food Safety
Changing Trends in Food Consumption andChoices
Foodborne Illness
Contamination
Microorganisms (Germs or Microbes)
The Food Flow
Facility Planning and Design
3
Cleaning and Sanitation
Accident Prevention and Crisis Management
Education and Training: Key to Food Safety
The Role of Government in Food Safety
The Role of the Food Industry in Food Safety
Food Protection Manager Certification
VII. Course Outline:
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Week No. Lecture Topics Sub - Topics
4 Hazards to Food Safety
Foodborne Illness
Foodborne Hazards
What Bacteria Need in Order to Multiply Potentially Hazardous Foods (PHF)
Ready-to-eat Foods
Foodborne Illness Caused by:
a. Bacteria
b. Viruses
c. Parasitesd. Physical Hazards
e. Chemicals
Added Man-Made Chemicals
5 Preliminary Examination
6 Factors that AffectFoodborne Illness
Factors That Contribute to Foodborne Illness
Time and Temperature Abuse Preventing Temperature Abuse
Keeping Cold Foods Cold and Hot Foods Hot
Importance of Handwashing and Good
Personal Hygiene
Cross Contamination
Other Sources of Contamination
VII. Course Outline:
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Week No. Lecture Topics Sub - Topics
7
Food ProductFlow
A Sound Food Supply
Measuring Temperatures at
Receiving and Storage
Following the Flow of Food
8
Temporary and Mobile Food
Facilities
Vending Machines Home Meal Replacement
9The Hazard
Analysis Critical
Control PointSystem: A Safety
Assurance Process
The HACCP System
The Seven Principles in a HACCP
System
Education and Training
Roles and Responsibilities under
HACCP
10 Midterm
Examination
VII. Course Outline:
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Week No. Lecture Topics Sub - Topics
11
Facilities, Equipment,
and
Utensils
Design, Layout, and Facilities
Regulatory Considerations
Work Center Planning Equipment Selection
Types of Equipment
12
Installation
Maintenance and Replacement
Lighting
Heating, Ventilation, and Air
Conditioning (HVAC)
13Cleaning and Sanitizing
Operations
Principles of Cleaning and Sanitizing
Sanitizing Principles
14
Environmental
Sanitation and
Maintenance
Condition of Premises
Condition of Building Plumbing Hazards in Food
Establishments
Garbage and Refuse Sanitation
Pest Control
15 Pre-final Examination
VII. Course Outline:
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Week No. Lecture Topics Sub - Topics
16
Accident Prevention
and CrisisManagement
Safety in Food Establishments
Crisis Management
Foodborne Illness Incident orOutbreak
17Education and
Training
Training
Benefits of Training
Barriers to Training
The Training Plan Conduct the Training on the
Standards
Measure Performance Against the
Standards
Training Moments
18Food Safety
Regulations
State and Local Regulations
Government Agencies
Food Law
Recent Initiatives in Food Safety
19 Final Examination
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THANK YOU!