LA PATRIA COLLEGE

PHILOSOPHY

The La Patria College believes that its vital role is the development of persons; to equip them with knowledge and skills imbued with Christian values in a democratic
atmosphere, to prepare them to be productive and active in the economic, socio-cultural and technological growth of the country and the world.

VISION

The La Patria College is a dynamic educational institution committed to provide the highest quality and affordable education and skills training to its clientele and the larger
society.

MISSION

The La Patria College endeavors to educate and train the students and discover their potentials necessary to meet the demands of the changing society.
I. COURSE CODE: THC 102 (RISK MANAGEMENT AS APPLIED IN SAFETY, SECURITY AND SANITATION)
II. COURSE DESCRIPTION:This course provides students to develop knowledge, skill and values on basic principles of personal hygiene, food safety and sanitation as applied
in tourism and hospitality industry. Topics includes the following: compliance with workplace hygiene procedures; establishment and maintenance
of a safe and secure workplace; implementation of occupational health and safety procedures and performs first aid procedures.

Credit Units: 3 Units

Contact Hours: 3 Hours / Week
Pre-requisite/s: None
Co-requisite/s: THC 101
Classification/ Field: Tourism Hospitality Core

III. STUDENT OUTCOMES: PEO1 PEO2 PEO3 PEO4 PEO5

Graduates of the program shall be able to:
SO Identify and define the different sectors that comprise the Hospitality/ Tourism Industry. x x I
1 Demonstrate the different competencies in the field of Hospitality/Tourism, identify goals-relevant activities, rank them, allocate

SO resources; work with others through a variety of technologies. x x x x x E

2 Demonstrate the needed skills and qualities in the industry, such as in arithmetic and mathematical operations; communicate
SO
effectively, think critically and creatively; solve problems, visualize, make decisions considering responsibility, integrity and honesty. x x x x x E
3
SO Perform work activities effectively and efficiently in accordance with the standards required by the industry for superior guest x x x x x D
4 satisfaction.
Analyze situations, identify problems, formulate solutions and implement corrective/mitigating measures and
SO actions in accordance with occupational safety and security. x x x x x D
5
I- E- D- Demonstrative
Introductory Enabling

IV. COURSE OUTCOMES (CO)

At the end of the course, the students shall be able to :
Cos DESCRIPTION A B C D E
CO1 Identify the importance of safety, hygiene and sanitation in workplace 1 1 1 1 1
CO2 Identify various factors affecting safety, hygiene and sanitation in workplace 1 1 2 2 3
CO3 Adapt and apply occupational health and safety procedures; 1 1 3 3 3
CO4 Respond to various first aid procedures in various situations; and 1 1 3 3 3
CO5 Appreciate the value of OHSP in personal and professional perspectives 1 1 3 3 3
1- CO has minor contribution to the SO; 2- CO has moderate contribution to the SO; 3- CO has major contribution to the SO
 VISION/ MISSION COURSE OUTCOMES # OF TEACHING GRADED
INTENDED LEARNING HOURS LEARNING ACTIVITY
OUTCOMES TOPICS CO1 CO2 CO3 CO4 CO5 ASSESSMENT
PRELIMINARY COVERAGE (18 HOURS)

Vision At the end of the period, students CLASS ORIENTATION 1 1 1 1 1 1 Classroom Recitation:
shall be able to: Discussion
A college with a relevant 1. Recite correctly the institution’s A. Philosophy, Mission, Vision The Patrian
accountancy and Philosophy, Vision, Mission; B. The Patrian Profile Profile
management education 2. Demonstrate the values and C. Academic Policy Group Sharing
accessible to all future ideals of a true Patrian; and D. Classroom Policy
aspiring professionals, 3. Apply the policies and
managers and leaders; and procedures prescribed by the
with students possessing a Patrian Policy.
high degree of competence, At the end of the period, students 1. FOOD SAFETY, HYGIENE AND 3 3 1 2 3 4 Classroom
honesty and integrity should be able: SANITATION Discussion
1. Define food and its a. Food Safety
Mission characteristics; b. Food Sanitation
2. Define basic terms and c. Personal Hygiene Individual Activity: Output of Hygiene
A college that provides a concepts in safety, hygiene Practices
and sanitation in relation to food List down your
holistic learning experience and food preparation; hygiene practice/
that enables students to 3. Define and explain personal routine
acquire the requisite hygiene and its importance;
knowledge and skills to 4. Appreciate the value of safety,
have successful careers in hygiene and sanitation; and
accounting and 5. Apply safety, hygiene and
management. sanitary standards.
At the end of the period, students 2. FOOD SAFETY: A TOP PRIORITY 3 3 3 1 2 4 Small Group
should be able to: a. Causes of Food Borne Illnesses Activity:
1. Define Food borne Illness; - Cross- Contamination Presentation of
2. Identify the causes of food - Time-Temperature Abuse Each member share Output
 borne illnesses; - Poor Personal Hygiene their experiences of
3. Identify different dangers of food b. Dangers of Food Borne safety and hygiene
borne illness and its effect to Illnesses issues in food and
consumer and to the - Effect to individual accommodation
establishment - Effect to establishment establishments

VISION/ MISSION COURSE OUTCOMES # OF TEACHING GRADED

INTENDED LEARNING HOURS LEARNING ACTIVITY
OUTCOMES TOPICS CO1 CO2 CO3 CO4 CO5 ASSESMENT
PRELIMINARY COVERAGE (18 HOURS)

Vision At the end of this period, students 3. BIOLOGICAL HAZARD 3 3 1 1 2 4 Video Presentation Written Quiz
are expected to: a. Foodborne Illness caused by
A college with a relevant 1. Identify the different Foodborne Biological Hazard
accountancy and illness caused by bacteria; b. Illness caused by Biological Classroom
management education 2. Explain the food borne illness Hazard Discussion
accessible to all future caused by bacteria; and c. Practices to Prevent Biological
aspiring professionals, 3. Define the problems presented Hazards
managers and leaders; and in the illness caused by spore
with students possessing a forming and non-spore forming
high degree of competence, bacteria; and
honesty and integrity 4. Identify appropriate practices to
prevent biological hazard
Mission

A college that provides a

holistic learning experience

that enables students to
acquire the requisite
knowledge and skills to At the end of the period, students 4. CHEMICAL HAZARD AND PHYSICAL 3 3 2 2 2 4. Classroom Written Quiz
have successful careers in are expected to: HAZARDS Discussion
accounting and 1. Define chemical hazards; a. Naturally Occurring Chemicals;
management. 2. Define physical hazards; b. Added Chemicals;
3. Identify various chemical hazard; c. Poisonous Substances:
4. Identify various sources of - Toxic Materials
physical hazards; - Food Additives
 5. Identify appropriate practices to
prevent biological hazard
d. Chemical detection and
Monitoring
e. Main Types of Physical Hazards
in Foods
f. Prevention of Common Physical
Hazards
PRELIMINARY EXAM 1 HOUR

VISION/ MISSION INTENDED LEARNING COURSE OUTCOMES # OF TEACHING GRADED

HOURS LEARNING ACTIVITY
OUTCOMES TOPICS CO1 CO2 CO3 CO4 CO5 ASSESMENT
MIDTERM COVERAGE (18 HOURS) 3 3 3 1 1 3 Classroom Written Quiz

Vision At the end of the period, students 5 THE SANITATION CODE OF THE
should be able to: PHILIPPINES Discussion
A college with a relevant 1. Define the Sanitation Code of a. Food Establishments
accountancy and the Philippines; b. Accommodation Sectors
management education 2. Explain the policies existing
accessible to all future under the Sanitation Code;
aspiring professionals, 3. Appreciate the importance of
managers and leaders; and Sanitation Code of The
with students possessing a Philippines
high degree of competence, At the end of the period, students 6 THE FOOD PRODUCT FLOW 2 2 3 3 3 5 PowerPoint Role Play
honesty and integrity should be able to: a. Purchasing Presentation Presentation
1. Identify the safety and sanitation b. Receiving
Mission practices of food c. Storing (RUBRIC)
establishments; d. Thawing Role Play:
A college that provides a 2. Explain the effect of the food e. Preparing Demonstrate in
establishment layout to their f. Cooking short skit the Food
holistic learning experience operation; g. Holding Product Flow
that enables students to 3. Appreciate the value of proper h. Serving
acquire the requisite food safety and sanitation i. Reheating
knowledge and skills to management in the success of a k. Transportation of Food
have successful careers in food establishment; and
accounting and 4. Practice proper procedures in
management. purchasing, preparation,
cooking and serving of food
 At the end of the period, students 7. HAZARD ANALYSIS AND POINT 2 2 3 3 3 4 Classroom Written Quiz
should be able to: CONTROL POINT Discussion
1. Define the meaning of HACCP; a. HACCP highlights
2. Identify the importance of b. Benefits of HACCP-Based Food
HACCP in food establishments; Safety Management
4. Determine various trainings and c. Pre-requisite Programs
education programs for HACCP; d. Education and Trainings
5. Enumerate the 7 Principles in e. Developing HACCP Plan
HACCP Plan; and f. The 7 Principles in an HACCP
6. Develop HACCP Plan
VISION/ MISSION COURSE OUTCOMES # OF TEACHING GRADED

INTENDED LEARNING HOURS LEARNING ACTIVITY

OUTCOMES TOPICS CO1 CO2 CO3 CO4 CO5 ASSESMENT
MIDTERM COVERAGE (18 HOURS)

Vision At the end of the period, students 8. ESTABLISH AND MAINTAIN A SAFE 2 2 3 3 3 5 Industry Group
should be able to: AND SECURE WORK PLACE Observation: presentation of
A college with a relevant 1. Identify the responsibility of a. Responsibilities in Workplace Output
accountancy and employer, employee and the about Health, Safety and Students will be
management education government in implementing risk Security grouped in 4 and
accessible to all future management; b. Framework in Workplace discuss their idea in
aspiring professionals, 2. Define the essence/importance Health, Safety and Security establishing and
managers and leaders; and of establishing framework in c. Procedures in Identifying maintaining a safe
with students possessing a workplace health, safety and Health, Safety and Security and secure work
high degree of competence, security; Hazards and Risks place in their own
honesty and integrity 3. Identify the procedures in perspective and
distinguishing risks and hazard; observation.
Mission and
4. Apply the procedures in
identifying health, safety and
A college that provides a security risks and hazards.
holistic learning experience
that enables students to
acquire the requisite
knowledge and skills to
have successful careers in
accounting and
management.
 MIDTERM EXAMINATION – 1 HOUR

VISION/ MISSION INTENDED LEARNING COURSE OUTCOMES TEACHING GRADED

# OF LEARNING ACTIVITY
OUTCOMES TOPICS CO1 CO2 CO3 CO4 CO5 HOURS ASSESMENT
FINAL COVERAGE (18 HOURS) 2 2 2 3 3 4 Classroom Narrative of

Vision At the end of the period, students 9. OCCUPATIONAL HEALTH AND

should be able to: SAFETY PROCEDURES Discussion Interview
A college with a relevant 1. Define the meaning o OHSP; a. Definition of OHSP
accountancy and 2. Identify the importance of OHSP b. Principles of Occupational Paired Activity:
management education in the operation of the Health and Safety Procedures
accessible to all future establishment; c. OHSP Policy Students will
aspiring professionals, 3. Identify what are the underlying conduct interview to
managers and leaders; and principles in the establishing their chosen
with students possessing a OHSP; and establishment about
high degree of competence, 4. Identify relevant policies of their OHSP
honesty and integrity OHSP in the hospitality and Procedures and
tourism industry Policy
Mission At the end of the period, students 10. IMPLEMENTATION OF 2 2 2 2 2 4 Classroom Written Quiz
should be able to: OCCUPATIONAL HEALTH AND SAFETY Discussion
A college that provides a 1. Identify pertinent information PROCEDURES
necessary in implementing a. Information on Health and
holistic learning experience OHSP; Safety Procedures;
that enables students to 2. Explain the importance of these b. Monitoring Procedures for
acquire the requisite information in relevance to Controlling Hazards and Risks
knowledge and skills to OHSP; c. Health and Safety Trainings
have successful careers in
 accounting and 3. Identify procedures in controlling d. Health and Safety Records
management. hazards and risks;
4. Identify various trainings
applied to OHSP; and
5. Explain the process of keeping
records about health and
safety and its importance.

VISION/ MISSION INTENDED LEARNING COURSE OUTCOMES # OF TEACHING GRADED

HOURS LEARNING ACTIVITY
OUTCOMES TOPICS CO1 CO2 CO3 CO4 CO5 ASSESSMENT
FINAL COVERAGE (18 HOURS) 1 1 2 3 3 4 Classroom Written Quiz

Vision At the end of the period, students 11. BASIC FIRST AID PROCEDURES
should be able to: a. What is First Aid? Discussion
A college with a relevant 1. Define the meaning of First Aid; b. Goals of First Aid
accountancy and 2. Explain the importance of c. Characteristics of a Good First
management education awareness or knowledge in First Aider
accessible to all future Aid;
aspiring professionals, 3. Identify the objectives/goals of
managers and leaders; and First Aid; and
with students possessing a 4. Define what make a good First
high degree of competence, Aider
honesty and integrity At the end of the period, students 12. ADMINISTERING FIRST- AID 1 1 3 3 2 5 Video Presentation Presentation of
should be able to: a. General Guidelines in Role Play
Mission 1. Identify the guideline in Administering First Aid Role Play:
administering first aid; b. Identifying Emergency Group of students
A college that provides a 2. Identify what are the different Situations Requiring First Aid will demonstrate the (RUBRIC)
emergency situations that - Soft Tissue Injury proper procedures in
holistic learning experience requires first aid; - Open Wound Injury administering first –
that enables students to 3. Explain the proper procedures in - Burn aid.
acquire the requisite applying first aid; - Bone Fracture
 knowledge and skills to 4. Perform first aid procedures. - Unconsciousness
have successful careers in - Breathing Problem/
accounting and Suffocation
management. c. Applying Proper First Aid
Techniques in:
- Soft Tissue Injury
- Open Wound Injury
- Burn
- Bone Fracture
- Unconsciousness
- Breathing Problem/
Suffocation

FINAL EXAMINATION 1 HOUR

1- Topic has minor contribution to the CO; 2- Topic has moderate contribution to the CO; 3- Topic has

major contribution to the CO VI. CO ASSESSMENT TOOLS (AT)

COs ASSESSMENT TOOLS STANDARDS

CO1 Quizzes /Examination 100% of the students will get a grade of at least 75%
CO2 Exercises/ Examination 100% of the students will get a grade of at least 75%
CO3 Exercises/ Examination 100% of the students will get a grade of at least 75%
CO4 Quizzes/ Examination 100% of the students will get a grade of at least 75%
CO5 Quizzes / Examination 100% of the students will get a grade of at least 75%

VII. CLASSROOM POLICY:

1. All student must stand up when the instructor enters the classroom and with a slight bow of the head, greet the teacher depending on the time of the day (include title and surname of the teacher)
2. The students will remain standing and on a prescribed signal from the teacher, recite together the verse of the week.
3. After the verse recitation, the student scheduled to lead the class prayer will commence with his/her part
4. The teacher may ask the class to take their seats after the short prayer and start the lessons of the day.
5. IN official closing the class, the teacher will declare. “ class dismissed” to which the class will respond ,”Thank You, Teacher”
6. Cleanliness and orderliness will be the physical manifestations of an ideal classroom. This will be determined thru the practice of CAYA and CAYGO.
7. Late students should knock first, apologize, state the reason of being late and ask permission to enter the class.

VII. COMPUTATION OF SCORES

Class Standing (quizzes, portfolio, assignments, recitations, activities, attitude, others) - 60%
Examination - 40%
a. Prelim Grade = (Class Standing x60%)+(Prelim Exam x 40%
b. Midterm Grade = (Midterm Average x 60%) + (Prelim Grade x 40%)
where: Midterm Average = (Class Standing x 60%) +(Midterm Exam x 40%)
 c. Final Grade = (Final Average x 60%) + (Midterm Exam 40%)
where: Final Average = (Class Standing x 40%) + (Final Exam 60%)

VIII. REFERENCES:
1.De Guzman Florence; Li Tan Lawrence. Principles of Food and Beverage. Philippines: Anvil Pblishing Incorporated 2013
2.Villanueva, Benita V. Restaurant and Cafeteria Management Service. Manila, Ph: Mindshapeers Co.,Inc 2010
3.Berkoff, Nancky. Fundamentals of Food and Nutrition in the Culinary Arts. Pearson Prentice Hall, New Jersey, 2005.

Prepared by: Reviewed by: Approved by: Noted by:

EDISON D. AGUILAR LILY MAE M. KIMAYONG, MBA ARTHUR C. SONDAY III, CPA, MBM LILY MAE M. KIMAYONG, MBA

Instructor Program Head, HM Dean, College of Accountancy and Management VP Academic Affairs