REPUBLIC OF THE PHILIPPINES SCHOOL OF ARTS & SOCIAL SCIENCES

J.H. CERILLES STATE COLLEGE Bachelor of Science in Hospitality Management

PAGADIAN ANNEX Course Syllabus

Course Number: AE 200 Course Title: APPLIED ECONOMICS

Unit Credits : 3 Credit Hours: 3 Lecture: 3 Laboratory: 0
Term : 2nd Semester AY 2020-2021 Pre-requisite: None

JHCSC VISION Leading public higher education institution serving the ASEAN community with quality, innovative and culture-sensitive programs.
 Provide need-based tertiary and advanced programs in Agriculture, Education and allied fields;
JHCSC MISSION  Undertake applied research, extension and production services that yield workable and durable solutions to sector specific challenges, thus improving the
socio-economic well - being of identified communities.
SAS GOAL The College of Arts and Sciences objectively aims for:
 Provision of quality education and training to prospective professional of Zamboanga del sur;
 Strengthening of programs for the development of moral values, personal discipline and positive attitudes towards works as well as harmonious
relationships;
 Development of highly skilled and competent prospective leaders by providing them with the necessary knowledge and skills in the field of discipline and
the proper values and attitudes towards their fellowmen; and
 Development of the research capabilities of future professionals necessary in their quest for knowledge and truth.

 Design practical & functional curricula supported by strong domestic and international linkages that ensure high quality education and professional training
for employment and career advancement;
 Prepare hospitality industry leaders with personal integrity guided by ethical standards in the advocacy of social justice and equity characterized by honesty,
SAS OBJECTIVES
courtesy, humility and responsibility;
(HM)
 Formulate programs that would produce holistic individuals ready to cope with the challenges of the changing demands of the hospitality and tourism
industry.
Inculcate among HRM family the love of God, countrymen, family, and strong sense of patriotism.
 Produce food products and services complying with enterprise standards.
 Apply management skills in F& B service operation.
 Perform and provide full guest cycle services for front office
PROGRAM OUTCOMES
 Perform and maintain various housekeeping services for guest and facility operation.
 Plan and implement a risk management program to provide a safe and secure workplace.
 Provide food and beverage service and manage the operation seamlessly base on industry standards.
COURSE DESCRIPTION Introduction to culinary fundamentals, techniques and skills of modern cookery. Class covers procedures, ingredients and cooking theories
COURSE OUTCOMES After each unit lesson, the student will be able to:
1. Demonstrate proficiency in cooking through the application of various techniques
2. Apply the basic principles of sanitation and safety and be able to apply them in foodservice operations
3. Differentiate between and demonstrate the use of various knives and equipment
4. Utilize culinary terminology and measurements

I. Course Content
 Time Outcomes-Based
Teaching and Learning Modalities Instructional Materials
Topic Frame Assessment
Intended Learning Outcomes (ILO)
(Weekly/Lesson/Chapter) La Laborator
Lec Face to Face Online Blended
b y Activities
Course Content 1: Institutional Orientation
 VMGO, Class Description,  National and Regional Students to recite Students to orally recite Students to submit
Class Policies and another orally one by one the institution’s VMGO online reflection paper
Development Goals
classroom related introduction the institution’s individually through a and recite in class.
 JHCSC’s Vision and VMGO virtual conference
 Oral Recitation  PowerPoint
Mission
3  Reflection Paper presentation
 SAS’s Goals, Objectives
and Academic Policies
Course Content 2: Midterm Coverage
Week 1-2 PART I: INTRODUCTION
TO ECONOMICS
 Explain the Economic
Way of Thinking of the Lesson 1: Economic Way of
society. Thinking
 Understand the
relationship of Economics  Relationship between
and scarcity and the Economics and Scarcity
origin of Economics.  Ceteris Paribus
 Expound the Four Basic Assumption
Economic Questions to  Brief History: The
address the problem of  Distribution of Topics
Classical, Keynesian and  Online discussion
scarcity. online and offline.
Modern Economics of topics  Discussion
 Discover the relationship  Submission of  Module
 Four Basic Questions of  Online submission  Video Presentation
of Economics to other  Distribution activities and Lesson 1
Economics 12 of the t  Role Playing
 Online Links
sciences that covers of Modules requirements through
 Relationship of  Compilation of
almost every activity of Drop Box.
Economics to other  Online submission Pictures
man in relation to the  Submission of outputs
Sciences of videos
society. online.
 Understand the society as  Importance of Studying
a whole by studying the Economics
difference of  3 E’s in Economics
Macroeconomics and  Important of Economic
Microeconomics. Terms
 Enumerate the Types of  Microeconomics and
Economic Systems that Macroeconomics
have been created and  Types of Economic
applied throughout Systems
history.
Week 3-4
PART II: CONCEPT
 Enumerate the different OF
occupational safety MICROECONOMICS
standards in the food
service Lesson 2: Basic
operations/industry. Analysis of Demand
 Interpret the possible and Supply and
injuries and risks that are Concept of Elasticity  Distribution of
usually happened in the  Online discussion
Topics online
food service operations.  Law of Demand of topics
and offline.
 Appreciate the  The Law of Supply  Submission of  Discussion
importance of  Online  Module
 Change in Quantity  Distribution activities and  Video Presentation
Occupational Safety and 12 presentation of (Lesson 2)
Supplied vs. Change of Modules requirements  Poster Making in
Health (OSH) and The output  Online Links
in Supply through Drop class and online
Occupational Safety and  Optimization in the Box.
Health Act (OSHA).  Online submission
Use of Factors of  Submission of
 Discuss the reasons why of outputs
Production outputs online
Occupational Safety and  Floor Price and
Health being established. Price Ceiling
 Elasticity of
Demand
 Elasticity of Supply
Week 5-6
 Discuss Employees Personal Lesson 3: Consumer Choice
Hygiene and their Habits. and Utility Maximization
 Perform the proper procedure and The Profit Maximizing
of hand washing. Firm

 Discuss the numerous job  Goods and Services

responsibilities and  Consumer Tastes and  Distribution of
supervisory role of a food Preferences Topics online
protection manager.  Maslow’s Hierarchy  Online discussion and offline.
 Appreciate the tasks of Needs of topics  Submission of
handled by a food service  Consumer Surplus activities and
 Discussion
manager.  Online requirements
 Production, Inputs,  Distribution  Video Presentation  Module 3
16 presentation of through Drop
and Outputs of Modules  Collage making (Online links)
output Box.
 Production Concepts  Case Study
 Submission of
 The Law of
 Online submission outputs online
Diminishing Returns
of outputs
 The Theory of Cost
 Total Cost
 Average Cost
 Marginal Cost
Week 7-8

 Identify the ten hidden

hazards that might be the
cause of injuries inside PART III:
the working place and INTRODUCTION TO
 Online
unnoticeably be the cause MACROECONOMICS  Distribution of Topics
discussion of
of food contamination online and offline.  Discussion
topics
resulting to foodborne Lesson 4: Business  Submission of  Video
Organization and Market  Online
illnesses. activities and Presentation  Module 5
12 Distribution of presentation of
Structures requirements through  Case Study (Online links)
Modules output
Drop Box.  Sketchnoting
• Online
 Forms of Business  Submission of outputs
submission of
Enterprises online
outputs
 Types of Market
Structures

Course Content 3: Final Term Coverage

Week 10/Lesson 5/Chapter 9
Total No. of Hours 54

II. COURSE REQUIREMENTS:

1. Case Study Compilation
2. Video Presentation
3. Formative and Summative Assessment
4. Activities
5. Role Playing

III. EVALUATION CRITERIA:

For Online Class: For Face to Face Blended Class:

Formative assessments (quizzes, worksheets, etc.): 50% Quizzes/ Class Participation - 40%

Performance/Practical Assessment/Exam: 50% Assignment/Projects - 20%

Total 100% Major Examination - 40%

Total 100%
Laboratory Activities:
Group grade: 75& Classroom and Online Activities: 60%
Individual grade: 25% Lecture: 40%
Total: 100% Total: 100%
IV. COURSE POLICIES:

A. ONLINE

1. Attendance
2. Examinations
3. Requirements
4. Oral Presentation and Other Activities
5. Use of Cellular Phones and Other Portable Digital Gadgets

B. For Face to Face Blended Class:

1. Examinations
2. Requirements
3. Activities

V. REFERENCES:
1. Alvarez, Helen U. & Cabuhal, Gina Mrie M. 2010. Food Safety, Sanitation and Hygiene. Intramuros, Manila. Mindshapes Co. Inc.
2. Ang, M.J. C. & Balanon, C, H. A. 2010. Food Safety and Sanitation. C & E Publishing, Inc.EDSA, South Triangle, Quezon City.
3. Online Dictionaries
4. Online links

Date Prepared Prepared: Reviewed: Recommending Approval: Approved:

(for old subjects)
Date Revised: (for
newly offered
subjects) MARICAR P. RELLON JULIE R. CABALOG, MBA JULIETA A. CEBRERO, Ph. D LINA T. CODILLA, Ph.D.
Faculty BSHM Program In-Charge Dean, School of Arts and Sciences Vice President for Academic Affairs
______2020

Date Shown: Shown by: Shown to:

_____ 2020 MARICAR P. RELLON ----------------------------------------------- ----------------------------------------------- -----------------------------------------------

Faculty Position Student Student Student