VILLAMOR COLLEGE OF BUSINESS AND ARTS

I. Program Outcomes: ELX 3

II. Course/Degree Outcomes: Bachelor of Technical Vocational Teacher Education

III. Title and Description of the Subject: ELX 3 Audio System and Maintenance

V. Subject Outcomes: The aims of the syllabus are the same for all learners. These are set out below and describe the educational purposes of a course in Home Economics

• develop the learner into a self-reliant, productive person through the skills and knowledge acquired in the study of nutrition and food preparation
• impart scientific knowledge of nutrition and hygiene in order to promote health
• develop an aesthetic sense by encouraging and promoting creativity in using locally available and traditional foods
• develop an understanding of the relationship between diet and health, and its application in various circumstances
• develop an awareness of eating patterns and dietary needs of different groups within society
• develop an understanding of the interdependence and interaction of people's need for food within family and community in the setting of culturally, socially and
economically diverse societies
• develop the knowledge and skills relevant to food required for the effective organization and management of family resources, in relation to the needs and
lifestyles of members
• develop the ability to make informed judgments and choices concerning the use of resources available to the family unit in everyday life
• develop an awareness of the implications of technology in the home and develop competence in its relation to the home environment
• emphasize care of various pieces of equipment and other materials based on appropriate technologies
• develop the ability to identify, analyze and evaluate the principles underlying the choice, use and care of different fabric, style and colors in the selection of
clothing

VI. Units: 3 units

IV. Course Design:

Time General Objectives Strategies Instructional Materials Evaluation

Subject Matter Remarks
Frame Date
Septembe Identify health Hazards -define what is occupational health and Lecture Reference Oral Recitation
r 5-11, and occupational risks September safety
2022 6, 2022 -understand what is a policy statement, Discussion
Health hazards in the what are the program elements and what
Module 1 workplace are examples of responsibilities of workers
-define what is Personal Protective
Occupational Health Equipment
-Identify the types of Personal Protective
Personal Protective Equipment
Equipment - Recognize the importance and how to
maintain of Personal Protective Equipment

September Recall the Role Playing

8, 2022 previous
lesson Quiz

Septembe Safety nets in the work September -define what is safety nets Discussion Reference Oral Recitation
r 12-16, area 12, 2022 -understand what should be done before
2022 using a safety net system Interaction
Measures advancing -recognize Electronics Safety Rules
occupational
health/Safety Practices
Module 2 September -understand the personal and General
15, 2022 Safety Group discussion

Quiz

5th -7th Cooking methods -understand and apply methods that will Reporting Reference Quiz
Week result in successful cooking
Fats -understand the use of fats and oil in Discussion activity
Cereals and cereal cooking
Interaction
products -demonstrate the preparation and serving
of indigenous and other cereals
 Dairy and non-dairy -recognize the various dairy and non-dairy
products products and understand their nutritional
value and correct handling
-understand the role of eggs in food
Eggs preparation

8th-10th Sauces -explore preparation and cooking Reporting Reference Quiz,

Week techniques involved in making sauces and
Meat salad dressings Discussion Group activity
Poultry -understand the role of meat
Interaction
-recognize principles and methods for
Fish preparing poultry
Vegetables and fruit -understand the importance of fish
-realize the contribution of fruit and
Pulses vegetable to diet
-understand the importance of pulses in
meal planning

11th – 13th Flour mixtures -develop basic baking skills Reporting Reference Quiz
Week Raising agent -recognize the different raising agents used
in successful baking Discussion Oral recitation
The family -recognize different types of families
Interaction
Family roles -recognize various roles and
responsibilities within different family units
Socialization -understand the importance of
socialization
14th – 15th Communication within realize the importance of communication Reporting Reference Quiz
Week families acquire skills to handle conflict situations
which occur in the family Discussion seatwork
understand stress and methods of coping
Interaction group activity
with stress
-appreciate objectivity in the interpretation
Socio-psychological of clothing
aspects in Clothing

16th – 17th Selection of clothing acquire knowledge and skills in apparel Reporting Reference Quiz
Week fitting and wardrobe planning
Discussion
 Clothing consumption acquire knowledge in ready-to-wear Interaction recitation
garments as well as clothing labels

Reference

https://www.eatright.org/homefoodsafety
http://www.uen.org/utahlink/lp_res/nutri758.html
http://www.uen.org/utahlink/lp_res/nutri111.gif
http://www.nin.ca/public_html/Consumer/carbohydrates.html
http://www.Isuagcenter.com//efnep/pdf/09less.pdfsubjects
http://www.uen.org/utahlink/lp_res/nutri362.gif
http://www.uen.org/Lessonplan/preview.cgi?LPid=1267
http://www.saskschools.ca/curr_content/paasurvey/foods10/mod2/mod2tableofcontents.htm l
www.britanica.com/topic/consumptions

COURSE REQIUREMENT EVALUATION

Attendance Attendance 10%

Quizzes Quizzes 20%
Examinations (Prelim, Mid-Term and Final Exam) Examinations 40%
Recitations Recitation 15%
Performance Performance 15%

100%

Prepared by:

IVY JEAN C. YBERA, LPT