ANSCI 7- DAIRY and MEAT TECHNOLOGY

(SUBJECT)

Program: BAT-IV Institute: DORSU - BEC Examination Type:, Multiple Choice Essay 1stSemester; SY2019-2020
TOPIC LEARNING CONTAC PERCENTA SKILLS AND PLACEMENT OF ITEMS TOTAL
OBJECTIVES T GE Remembering Understanding Applying Analyzing Evaluating Creating
HOUR OF
S ITEMS
Slaughtering 3,6,7,45,68, 15,16,
Apply basic steps in slaughtering operation 4 21.43% 1,8,9,19, 25,26, 17, 15
operation and fabrication of farm animals 69

Egg Industry and Egg

Identify the primary products and by-products. 2 4.28% 22,37,39, 3
Production Practices

processing of milk, pasteurization, homogenization 2,4,5,14,20, 10- 24,41,47,

Meat and Milk 23,27,29,3 13,18,28,40 48,
Identify the primary products and by-products. 29,38,4
Products 7 74.29% 0,32,33,34, 44,49- 21,31, 52
6,70
An overview of types of market milk and milk 35,36,42,4 52,59-
products. 3,53-58, 64,65-67

TOTAL:

TOTAL: 13 100% 31 24 6 3 6 0 70

Prepared by: Checked by: Noted by:

DANIEL J. BALDOZ JR. RUDY M. CAMAY Ph. D. EDNA B. BAGCAL, Ed.D

Faculty Date Program Head Date CoordinatorDORSU-BEC Date