ST. MARY’S COLLEGE OF BANSALAN, INC.

(Formerly: Holy Cross of Bansalan, Inc.)

Dahlia St., Poblacion Uno, Bansalan, Davao del Sur

COURSE SYLLABUS

TLE 01
Home Economics

2019 Edition
VISION
We, the school community of St. Mary’s College of Bansalan, Inc., faithful to Ignacian Marian Education, continue to create a dynamic learning milieu which is geared towards
inner and social transformation for the common good.

MISSION
St. Mary’s College of Bansalan, Inc. commits itself to:
1. Grow in faith and prayer to be signs of hope in today’s world.
2. Continuously form Ignacian Marian leaders who witness to faith, excellence and service.
3. Constantly pursue innovative programs, approaches and educational strategies.
4. Build up resources to contribute to the enhancement of the quality of life, families and communities.
5. Expand educational programs for the disadvantaged.

INSTITUTIONAL LEARNING OUTCOMES

1. Communicate Effectively
2. Learning and Innovation Skills
3. Technologically Advanced with Accountability
4. Uphold Social, Spiritual, Ethical Responsibility and Civic Consciousness
5. Demonstrate Lifelong Learning and Career Skills
6. Responsible Ignacian Marian Leaders
COURSE INFORMATION
Course Code : HE
Course Title : Home Economics
Course Description : The students will develop knowledge, skills and values on the basic principles of food sanitation, baking, food and beverage service, and
housekeeping. This will enable Bachelor of Science in Elementary Education students to be knowledgeable and be able to pass on these learning
to their future pupils.
Pre-Requisite : None
Co-Requisite : None
Credits : 3 Units
Class/Lab Schedule :
COURSE OUTCOMES
 Cognitive:
1. Discuss the scope, importance and application of Home Economics in our daily lives.
2. Explain the importance of sanitation in food handling.
3. Differentiate the microorganisms responsible for food spoilage and food-related illnesses.
4. Identify different family structure and attributes and the different attributes needed for a harmonious family relationship.
 Psychomotor:
1. Bake different types of bread, cookies, cakes and pastries.
2. Practice the use of Personal Protective Equipment in the work place.
3. Execute proper food and beverage sequence.
4. Perform different housekeeping task; cleaning and bed making.
 Affective:
1. Manifest Ignacian Marian attitude in providing quality service to guests and family.
2. Exhibit positive attitude and proper ethics in the application of the different theories.
COURSE LEARNING PLAN
Time Student Learning Outcomes Teaching and Resource RVM Core
Topics Assessment Task
Frame (SLO) Learning Activities Materials Values
Week 1 Introduction At the end of the lesson, the student
 Definition of Home can do the following: Wikipedia
Economics 1. Define Home Economics. Interactive Discussion Rubrics for Small Group https://en.wiki
 Components of Home Small Group Discussion Discussion pedia.org/wiki/
Economics Home_econom
 Scope of Home Economics 2. Discuss the importance of Group Work with Situational Analysis ics
EXCELLENCE
Home Economics. Analysis
(Integrity,
Seattlepi
Discipline, Self-
3. Differentiate the scope Rubrics for Small https://educati
Interactive Discussion Reliance)
of Home Economics. Interactive Discussion on.seattlepi.co
m/seven-
4. Draw a chart which consists of Written Assignment areas-home-
the scopes of Home Class Discussion economics-
 Time Student Learning Outcomes Teaching and Resource RVM Core
Topics Assessment Task
Frame (SLO) Learning Activities Materials Values
Economics. 1946.html

Week 2 Family At the end of the lesson, the student

 Structure of a Family can do the following:
 Family Patterns 1. Discuss the structures of a Interactive Discussion Written Quiz
Wikipedia
 Attributes for a family.
https://en.wiki
Harmonious Family
pedia.org/wiki/
Relationship 2. Identify the family structure Group Work Written Quiz EXCELLENCE
Family
and attributes that are (Understanding)
needed for a harmonious
Brittanica
family relationship. FAITH
https://www.b
(Awareness)
ritannica.com/t
opic/family-
3. Explain the importance of Essay Writing Rubrics for Essay
kinship
different attributes for a Writing
harmonious family
relationship.
Week 3 Food Sanitation and Hygiene At the end of the lesson, the student
 Food Safety can do the following:
 Food-borne Illness 1. Define Food Safety, Food- Differentiated Instruction Rubrics for
 Pathogenic borne Illness and Cross- Differentiated
Microorganisms contamination. Instruction
Food Service
 Cross-contamination EXCELLENCE
and Catering
 Hazards to Food Safety 2. Explain the importance of Situational Analysis Rubrics for Situational (Integrity,
Management:
sanitation in food Analysis Discipline, Self-
A Practical
handling. Reliance)
Guide
Differentiated Instruction Written Quiz
3. Differentiate the
microorganisms responsible
for food spoilage and food
related illness.
Week 4 History of Baking At the end of the lesson, the student
 In the World can do the following:
 In the Philippines 1. Identify the contributions of Microteaching Rubrics for EXCELLENCE
Experience
 Milling Process different race in the discovery Microteaching (Integrity,
Baking
 Revolution of Oven of bread making. Discipline, Self-
Reliance)
 Time Student Learning Outcomes Teaching and Resource RVM Core
Topics Assessment Task
Frame (SLO) Learning Activities Materials Values
2. Timeline the historical events Timeline Sequencing
in the discovery of baking.

3. Discuss the impact and usage Film showing Rubrics for Reflection
of baking in the Philippines Reflection Paper Paper

Week 5 Baking Terms and Techniques At the end of the lesson, the student
 Abbreviations and can do the following: Interactive Discussion Written Quiz
Symbols 1. Identify different abbreviations
 Measurements and its and symbols used in baking.
Equivalent Utensil Identification Moving Quiz EXCELLENCE
Experience
 Utensils used in Baking 2. Label different utensils used (Integrity,
Baking
 Techniques in Baking in baking. Discipline, Self-
Reliance)
Laboratory Work Laboratory Checklist
3. Demonstrate proper
techniques in baking.
Demonstration Return Demonstration
4. Measure ingredients properly.

Week 6 Cookies At the end of the lesson, the student

 Definition of Cookies can do the following: Short Clips Written Assignment
 Types of Cookies 1. Define cookies, its origin and
its history.
EXCELLENCE
Gallery Walk Picture Analysis Experience
(Integrity,
2. Identify the different types Baking
Discipline, Self-
of cookies
Reliance)
Hands-on Rubrics for Laboratory
3. Bake cookies. Laboratory Work Activities

Week 7 PRELIM EXAMINATION

 Time Student Learning Outcomes Teaching and Resource RVM Core
Topics Assessment Task
Frame (SLO) Learning Activities Materials Values
Week 8 Cakes and Icings At the end of the lesson, the student
 Definition of Cakes and can do the following:
Icings 1. Define cake. Interactive Discussion Written Quiz
 Ingredients in making
Cakes and Icings 2. Identify the different types Gallery Walk Picture Analysis Experience EXCELLENCE
 Types of Cakes and of cakes. Baking (Integrity,
Icings Discipline, Self-
 Characteristics of an Reliance)
Ideal Cake 3. Produce a cake with icing. Hands-on Rubrics for Laboratory
Laboratory Work Activities

Week 9 Pastries At the end of the lesson, the student

 Definition of Pastry can do the following:
 Types of Pastries 1. Differentiate the different Interactive Discussion Written Quiz
 Types of Fillings types of pastries and pastry Microteaching
 Techniques in Pastry fillings. Experience
EXCELLENCE
Making Baking
(Understanding)
2. Describe the techniques used Video Clips Small Group Discussion
in pastry making.

3. Bake a pie/tart with fillings. Hands-on Rubrics for Laboratory

Laboratory Work Activities
Week 10 Bread At the end of the lesson, the student
 Definition of Bread can do the following:
 Ingredients in Bread 1. Define what bread is, its Gallery Walk Written Quiz
Making ingredients and its historical EXCELLENCE
 Types of Bread background. (Understanding)
 Methods in Mixing Experience
Dough 2. Identify the types of bread. Class Discussion Rubrics for Group Baking FAITH
Presentation (Awareness,
Appreciation,
3. Perform the different Laboratory Work Checklist for Laboratory Obedience and
methods in making bread. Hands-on Activity Discipline)
Rubrics for Laboratory
Work
Week 11 Napkin Folding and Table At the end of the lesson, the student Food Service
Skirting can do the following: and Catering
 The 7 Basic Folds 1. Identify the Seven Basic Demonstration Moving Quiz Management: EXCELLENCE
 Time Student Learning Outcomes Teaching and Resource RVM Core
Topics Assessment Task
Frame (SLO) Learning Activities Materials Values
 Basic Table Skirting Napkin folds and the Basic Napkin Display A Practical (Understanding)
Styles of Table Skirting. Guide
FAITH
2. Follow the guidelines in Discussion Guidelines Checklist Fundamentals (Awareness,
performing napkin folding and of Food and Appreciation,
table skirting. Beverage Obedience and
Service Discipline)
Operation
3. Perform with confidence Demonstration Return Demonstration
the seven basic folds and
skirt a
table.
Week 12 MIDTERM EXAMINATION
Week 13 TableAppointments At the end of the lesson, the student Food Service
 Linens can do the following: and Catering
 Dinnerware 1. Introduce the different linens, Interactive Discussion Written Quiz Management:
 Flatware dinnerware, flatware and A Practical
 Glassware glassware used in food and Guide
beverage service.
EXCELLENCE
Interactive Discussion Written Quiz Food Service
(Understanding)
2. Identify the uses of the Group Work Rubrics for Group Work and
table appointments used. Bartending

TESDA
Training
Regulation
Week 14 Table Service At the end of the lesson, the student
 American Service can do the following: Food Service
 French Service 1. Differentiate the American, Short Video Clips Interactive Discussion and Catering
 Russian Service Russian and French Service. Management:
A Practical
2. Identify the table Demonstration Written Assignment Guide
EXCELLENCE
appointments used in the Checklist Rubrics for Oral
(Understanding)
American, Russian and French Oral Recitation Recitation Food Service
Service. and
Bartending

3. Perform Table Service in the Simulation Checklist for Simulation TESDA

American, Russian and French Role Play Activities Training
 Time Student Learning Outcomes Teaching and Resource RVM Core
Topics Assessment Task
Frame (SLO) Learning Activities Materials Values
Service. Rubrics for Role Play Regulation

Week 15 Introduction to Housekeeping At the end of the lesson, the student

 Definition of can do the following:
Housekeeping 1. Define housekeeping. Think Pair Share Panel Discussion
Housekeeping
 Types of Housekeeping FAITH
Management
 Standards of Good 2. Identify the types and Assignment Class Discussion (Awareness,
Housekeeping scope of housekeeping. Appreciation,
TESDA
Obedience and
Training
Discipline)
3. Apply the standards of Regulation
Situational Analysis Rubrics for Situational
good housekeeping. Demonstration Analysis
Return Demonstration
Week 16 Public Area Cleaning At the end of the lesson, the student
 Scope of Public Area can do the following:
 Techniques in Public 1. Identify cleaning equipments Gallery Walk Moving Quiz
Area Cleaning and materials used in cleaning Interactive Discussion
Housekeeping
public area.
Management EXCELLENCE
(Integrity,
2. Locate the areas of concern Simulation Return Demonstration
TESDA Discipline, Self-
under Public Area section. Discussion with Illustration
Training Reliance)
Regulation
3. Execute the techniques in Demonstration Rubrics for Hands-on
public area cleaning. Hands-on Activities Activities

Week 17 Guestroom Cleaning and Bed At the end of the lesson, the student
Making can do the following: EXCELLENCE
 Standard Operating 1. Use resources to apply the Laboratory Work Laboratory Checklist Housekeeping (Integrity,
Procedure in Cleaning standard operating procedure Simulation Management Discipline, Self-
Rooms in cleaning rooms. Reliance)
 Type of Linen Used TESDA
 Time Student Learning Outcomes Teaching and Resource RVM Core
Topics Assessment Task
Frame (SLO) Learning Activities Materials Values
 Traditional Bed Setting 2. Enumerate the types of linen Interactive Discussion Written Quiz Training
and Duvet Bed Setting used in bed making. Regulation

3. Compare and contrast Venn Diagram Class Discussion

Traditional and Duvet
bed setting.

4. Perform the proper sequence Demonstration Return Demonstration

of traditional and duvet bed Hands-on Activities Rubrics for Hands-on
setting. Activities

Week 18 FINAL EXAMINATION

REFERENCES
1. Food Service and Catering Management: A Practical Guide, The Maya Kitchen., Anvil Publishing, Inc. (2009)
2. Experience Baking, Carino, Celia E. and Lazaro,Amor S., Mindshapers Co., Inc.(2009)
3. Fundamentals of Food and Beverage, Joseph Linford A. Ditan, National Bookstore (2007)
4. Food Service and Bartending, Roldan, Amelia S., Edica, Benito T. and Dela Cruz, Rolando M., AR Skills Development and Management Services, Inc. (2013)
5. Houskeeping Management, Roldan, Amelia S. and Crespo, Amelia M., AR Skills Development and Management Services, Inc. (2010)
6. TESDA Training Regulations, Housekeeping Services NCII, Food and Beverage Service NCII
7. Seattlepi, https://education.seattlepi.com/seven-areas-home-economics-1946.html
8. Wikipedia, https://en.wikipedia.org/wiki/Home_economics, https://en.wikipedia.org/wiki/Family
9. Brittanica,https://www.britannica.com/topic/family-kinship

Prepared by: Noted: Approved:

MRS. NOEMI D. AGUILAR DR. EVELYN E. PANSOY S. MA. MARILYN C. UBALDO, RVM S. MA. CEFERINA E. BODIONGAN, RVM
Subject Instructor Education Program Head Dean of College School President