ILIGAN MEDICAL CENTER COLLEGE

College of Hospitality and Tourism Management

VISION

A leading private non-sectarian professional institution producing holistic, productive and globally
competent graduates in various medical-related fields and other disciplines.

MISSION

To nurture academic excellence attuned to global quality standard through

a.) Production of intensive instruction utilizing advanced technology facilitated by highly qualified
faculty implementing a well-crafted curriculum to develop high-level careers
b.) Production of quality researches among faculty, staff and students to generate knowledge and
technology relevant to industry and the socio-economic needs of the country
c.) Implementation of relevant and collaborative social orientation and community extension
program for knowledge and technology transfer.

PROGRAM EDUCATIONAL OBJECTIVES MISSION

a b c
Five years after graduation, the alumni of CHTM shall have:

1. Entailed themselves on projects/ tasks in the field of   

CHTM for the advancement of the profession significant
to the society.
2. Performed work responsibility guided by the   
institution’s mission values.
3. Established ability to unravel multifaceted problems   
with high ethical standards, singly or in teams
4. Engaged in career advancement that defines their future   
clear opportunities and career path for professional
development

COURSE SYLLABUS

1. Course Code: THC2

2. Course Title: RISK MANAGEMENT
3. Pre-requisite: None
4. Co-requisite: None
5. Credit: 3 Units
6. Course Description: This course deals with the significant value of food safety. The
learners are exposed to the development of knowledge, skills and appreciation towards a
safe workplace environment, Personal Hygiene, Food Borne Illness and its implications,
Food Flow, Sanitation Practices and the Hazard Analysis Critical Control Point.

7. Student Outcomes and Relationship to Program Educational Objectives

 STUDENT OUTCOMES PROGRAM EDUCATIONAL OBJECTIVES
1 2 3 4

a. Manifest Adequate knowledge of tourism and

hospitality industry both in local or international    
context

b. Perform skills and competencies relevant to

the tourism and hospitality industry both on local
   
or international context

c. Exemplify awareness of cultural, social and

environmental technological and economic
impacts of tourism    

d. Demonstrate effective interpersonal and

communication skills and high degree of service
   
orientation

e. Exhibit positive attitude and proper ethics in

the multicultural workplace
   

f. Demonstrate creative and innovative thinking

in problem solving by formulating sound
   
decisions

g. Uphold the learned human values pursue

commitment in the preservation and conservation
   
of environment for the improvement of the
quality of life

COURSE OUTCOMES STUDENT OUTCOMES*

The student should be able to: a b c d e f g

1. Apply and practice Good Personal
Hygiene of food service workers. I R I I I

2. Illustrate and employ appropriate

handling of food during Food Product I I I I
Flow in Food Services.
3. Appraise the usefulness of Hazard
Analysis and Critical Control Point. I R R

4. Identify the different processes that

can be used to clean and sanitize
I R D
equipment and utensils for food
establishments.
8. Course Outcomes (COs) and Relationship to Student Outcomes:
I-Introduced, R-reinforced, D-demonstrated

9. Course Coverage

WEEK DAY TOPICS TLA AT COURSE

 OUTCOME
SYNCHRONOUS 1 ORIENTATION
1

ASYNCHRONOUS 2 Food Sanitation and Lecture-

2 Hygiene Discussion Assignment
3 Food Security CO1
Laws and Role Playing Interview -
SYNCHRONOUS 4 Agencies/Regulator Discussion
3 y Agency
Video Oral Exam
5 Risk Management Presentation
Written Exam
6
ASYNCHRONOUS Food Safety Hazard
4 7 (Biological,
Chemical, Physical)
SYNCHRONOUS 8 LONG QUIZ 1
5 9 PRELIM
Reasons for
10 Occupational Health Lecture-
ASYNCHRONOUS and Standard Discussion
6 11 Solutions for
Hazards in Food Paper works Assignment
Service exercises
12 Interview - CO2
SYNCHRONOUS Precautions and Discussion
Illustration of
7 13 First Aid
Common Food Oral Exam
14
Hazards
ASYNCHRONOUS Food Handler’s Written Exam
8 15 Safety and Hygiene
Video
Presentation
SYNCHRONOUS 16 LONG QUIZ 2
9 17 MIDTERM EXAM
18 Cleaning and Lecture-
ASYNCHRONOUS Sanitizing Program Discussion Assignment
10 19 Sanitizing Principles
SYNCHRONOUS 20 Pest Control Interview -
Paperwork
Discussion
11 21 Food Product Flow Exercises
Oral Exam CO3
ASYNCHRONOUS 22 Preparation of Safe Video
12 23 Food Written Exam
Presentation
SYNCHRONOUS 25 LONG QUIZ 3
13 26 SEMI-FINALS

ASYNCHRONOUS 27 Hazard Analysis Lecture-

14 Critical Control Discussion
28 Point Assignment
Paperwork
29 Benefits of HACCP
Exercises Interview -
SYNCHRONOUS based on Food
Safety Management Discussion
15
System Demonstration CO4
Oral Exam
30 Implementation of
Food Safety Plan Video Written Exam
Presentation

ASYNCHRONOUS 31
16 32 Application of Food
Safety Plan
33 LONG QUIZ CO1
SYNCHRONOUS CO2
 17 34 FINAL EXAMINATION CO3
CO4

10. Course Evaluation

Student performance will be rated based on the following:

Minimum
Assessment Tasks Average for
(All resources will be taken from Wiley-plus) Weight Satisfactory
(%) Performance
(75%)
Interview 3
Written Test 5
CO 1 Port Folio 3 14.25
Group Project 3
Long Quiz 5
Interview 3
Written Test 5
CO2 Port Folio 3 14.25
Group Project 3
Long Quiz 5
Interview 3
Written Test 5
Port Folio 3 14.25
CO 3
Group Project 3
Long Quiz 5
Interview 4
Written Test 5
CO 4 Port Folio 4 16.50
Group Project 4
Long Quiz 5
Final Exam (FE1) 13
Final Exam (FE2) 13 30
Final Exam (FE3) 13
Final Exam (FE4) 14
TOTAL 100 75
Final Average Final Grade
99 - 100 1.0 11. The final grades will correspond to the weighted
97-98 1.1
average scores shown below
95-96 1.2
93-94 1.3
91-92 1.4
90 1.5
89 1.6
88 1.7
87 1.8
86 1.9
85 2.0
84 2.1
83 2.2
82 2.3
81 2.4
80 2.5
79 2.6
78 2.7
77 2.8
76 2.9
75 3.0
12. OTHER COURSE POLICIES
74 3.1
73 3.2 Attendance
72 3.3
71 5.0
70 3.5
69 3.6
68 3.7
67 3.8
66 3.9
65 4.0
Below 65 5.0
 The policy on punctuality and attendance stipulated in the IMCC Student Handbook (sec.11
Attendance [absences and tardiness p. 37) are the following

1. A limited number of valid absences are permitted, and are not to exceed the following:
a. for a 3 unit course…. Only 10 valid absences/ semester
b. for a 2-unit course… only 7 valid absences/semester
c. for a 1-unit course…only 3 valid absences/semester

As agreed in the council meeting, students who exceed the maximum number of allowable absences
should be dropped and reported to the Registrar. In addition, as incorporated in the Revised College
Student Handbook effective SY 2017-2018, for every absence beyond three absences with no valid reason
will be given an extension of 8- hour duty/day in their practicum requirement

2. The College would abide by the policy on tardiness as stipulated in the IMCC Student Handbook. In
addition, punctuality among all students is a must. For every tardiness of 15mins beyond three
occurrences ,an extension of half-day duty or its equivalent of 4 hours /day of tardiness and will be added
to the total regular practicum hours.

3. More than 15 minutes the student is considered absent but allowed to attend the class, subject to
existing rules and guidelines. Tardiness for three times shall be considered as one absence. An absence
would mean an extension of 8 hour/day extension on the practicum requirement.

4. Normally, absences are not excused. However, any consideration on special cases shall be decided by
the teacher in consultation with the Dean of the College.

5. Class hours lost by late registration is considered absences.

* Missed class: Due to some unforeseen circumstances that arise from time-to-time you may miss a class.
It is the student’s responsibility to find out what has been tackled in the class sessions from other students
and/ or the instructor.

QUIZZES

1. Expect for short quiz given in every meeting of the class after discussion. There will be no make-up for
such quizzes – absence means a grade of “0” for that quiz.

POLICY ON WRITTEN REPORTS, ASSIGNMENTS, ETC.

1. All submitted work must be passed on the beginning of class time on the due date. The following
format is required to follow: 1” margin (top, bottom, left and right), times new roman 12 point font,
stapled in the upper left-hand corner and include page numbering. Failure to comply with these general
guidelines is deducted on your points. Deduction of points also for grammatical, spelling and
typographical errors.
* In addition, a 10-points penalty will be deducted on your score for each additional day late of
submission.
* Do not drop-off late assignments at the instructor’s office.
* Late assignments will only be accepted from students who have legitimate excuses.

MAJOR EXAMINATIONS

The policy on examination stipulated in the IMCC Student Handbook (sec.1 examination pp. 38) are the
following:

a. There shall be (4) four term examinations every semester, prelim, midterm, semi-final and final
examinations which are stipulated in the institutional calendar.
b. IMCC adheres to the NO PERMIT, NO EXAM POLICY. In case on non-payment, student must
ask approval of written promissory note from the college treasure or comptroller ahead of time.
FAILURE TO PRESENT AN APPROVED PROMISORY NOTE, NO EXAM.
c. Examination papers shall be distributed to the students inside the examination.
d. No student is allowed to leave the room except to the comfort room.
e. Any form of cheating is never tolerated. Students who violates will receive a grade of 5.0 (failed)
for that particular examination. In addition, a student found cheating will be given a 5 day
extension of their practicum hour.
 f. The teacher shall confiscate the examination paper of any student who is caught cheating and use
it as evidence in the student’s disciplinary case as provided in this student handbook.
g. A special examination shall be given only to a student who has secured approval from the faculty
concerned and the College Dean and has been given a permit by the Business Office for the
payment of P200 per subject.
h. A special examination is given to a student who misses any of the four major examinations, as
long as it has not lapsed for two (2) weeks after the scheduled examination.
i. A special examination shall be given only to a student who misses a scheduled major examination
for valid reasons.
LANGUAGE OF INSTRUCTION
English is being used as the medium of instruction in the class. All teaching, exercise and
practical material are provided in English
HONOR, DRESS AND GROOMING CODES: Standard/ Prescribed uniform and proper
grooming must be adhered to in all classes. Incomplete uniform/ substandard uniform /improper
grooming beyond three occurrences will be given an extension of 8 hour duty/ day of non-
compliance in their required practicum hours.

Wednesdays are considered wash day with the exemption of laboratory classes. The students may
come in civilian clothes following the prescribed rules such as but not limited to not wearing of
slippers; sandos; spaghetti straps, shorts, tattered pants, etc.)Refer to IMCC STUDENT
HANDBOOK for comprehensive rules on civilian clothes.

(This course meets twice a week for 1 hour and 30 minutes in each day. You are expected to attend the
class, participate in discussions; come to class prepared and must not be late. If you are experiencing
problems with the course, its content, or the teaching style, you are strongly encouraged to raise your
concerns immediately with the instructor. Turned-off your mobile phones during class hours (informed
your instructor if you have special circumstances regarding the need of use during class)

Everyone is expected to behave properly inside the classroom and in the school premises. No cheating,
tampering records in class. Any student caught cheating; dishonesty and unruly acts in

Class will be given a 5 day (8 hours/day rule extension on the required PRAC day/hour. Any student
caught violating the stipulated rules and regulations in the Institutional and College Student handbook
will be dealt with accordingly.

13. References
Book
 Mary Jean C. Ang, Hannah A. Balanon (2010). Food Safety and Sanitation. C &
E Publishing, Inc.
 Mylene A. Yeung (2019) Risk Management with HACCP, Edric Publishing
House

Website
 http://www.northdevon.gov.uk/business/food-hygiene-and-safety/food-safety-
tips/personal-hygiene/

14. Consultation Schedule

Faculty Member: Jessa Mae Capangpangan

Course Title Updated SY Prepaid by Reviewed by Approved by
RISK 1st Semester Jessa Mae Capangpangan Keena O Lagtapon, RN, MM Florami A Dadole, Ed. D
MANAGEMENT 2020-2021 Faculty, CHTM Dean, CHTM Dean of Academic
Affairs
Email address: imccchtm.jessacapangpangan@gmail.com
Consultation Hours:
Venue: CHTM Faculty Office