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Perspective 4-Table 16 DHMT

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6 views

Perspective 4-Table 16 DHMT

Uploaded by

jaspermallari1995
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Achievers International College of Culinary Arts and Technology, Inc.

Paga
Tourism and Hospitality Management PQF Level 5 (Diploma Prog
3- Year Diploma in Hospitality Management Technology to Bachelor of Sci
Management

Perspective 4 DFPSMT

Table 16. Comparison of Diploma Program Units and the destination HE Program

Units Earned
Course Title Destination
Diploma PQF Level 6
Program

3 3
Purposive Communication

Reading in the Philippine History 3 3

Mathematics in the Modern World 3 3

Macro Perspective of Tourism and Hospitality 3 3

Risk Management as Applied to Safety Security


3 3
and Sanitation
Culinary Fundamentals 5 3
Physical Education and Health 1 2 2
Basic Technical Drawing 3 3
ROTC/CWTS 3 2
Introduction to Hospitality Management 3 3
Quality Service Management in Tourism and
3 3
Hospitality

Philippine Tourism, Geography and Culture 3 3

Micro Perspective of Tourism and Hospitality 3 3

Housekeeping Operations 5 3

5 3
Food and Beverage Services
Art Appreciation 3 3
Physical Education and Health 2 2 3

ROTC/CWTS 3 2

Principles of Marketing 3 3

Understanding the Self 3 3


Supply Chain Management in Hospitality Industry 3 3
Fundamentals in Lodging Operations 5 3
Kitchen Essentials and Basic Food Preparation 5 3

Foreign Language 1 3 3

Masining na Pagpapahayag 3 3

Physical Education and Health 3 2 2

Science, Technology and Culture 2 3

Ethics 3 3
Business Mathematics 3 3

Fundamentals in Food Service Operations 5 3

Catering Management 5 3

Foreign Language 3 3

Physical Education and Health 4 2 2

Practicum (360 hrs 0 2

The Contemporary World 3 3

Operation Management in Tourism and Hospitality


3 3
Industry

Professional Development and Applied Ethics 3 3

Tourism and Hospitality Marketing 3 3


Occupational Safety and Health Hazard with GAD 3 3

5 3
Bar and Beverage Management

Ergonomics and Facilities Planning for the Hospitali 3 3

Front Office Operation 5 3

Organization and Management 3 3

Culinary Arts and Cuisine 5 3

Research in Hospitality 3 3

Business Finance 3 3

TOTAL 150 132


Technology, Inc. Pagadian City
Level 5 (Diploma Program)
gy to Bachelor of Science in Hospitality

on HE Program

Difference

1
0
0

0
1
REGION 9
PQF Level 5 (DIPLOMA) PROGRAM
Perspective 4

Table 16. Comparison of Diploma Program Units and the destination HE Program

Units Earned
Course Title Destination
Diploma PQF Level 6
Program

Wika at Kultura sa Mapayapang Lipunan 3 3

The Child and Adolescence Learner and Learning


3 3
Principles

Foundation of Special and Inclusive Education 3 3

Introduction & Teaching Common Competencies


3 3
in Industrial Arts 1
Introduction & Teaching Common Competencies
3 3
in AFA 1
Movement Enhancement Total 2 2
Basic Technical Drawing 3 3
Occupational Health, Safety Practices 3 3
Shop Management & Maintenance 6 3
Food & Beverage Service Mgt. 6 3
NSTP (ROTC/CWTS) 3 3
Total 38 32

Ekokritisismo at Pagpahalaga sa Kalikasan 3 3

The Teaching Profession 3 3


The Teacher and the Community, School Culture and
Organizational Leadership with Focus on the Philippine 3 3
TVET System
Introduction & Teaching Common Competencies in
3 3
Industrial Arts 2
Introduction & Teaching Common Competencies in
3 3
AFA 2

Advance Technical Drawing 3 3

Fitness and Exercises 2 2


Meal Management 3 3

Food Selection and Preparation 3 3

NSTP (ROTC/CWTS) 3 3

TOTAL 29 29

Understanding the Self 3 3


Readings in the Phil. History 3 3
The Contemporary World 3 3
Entrepreneurship 3 3

Intro. & Teaching ICT as an Exploratory Course 1 3 3

Facilitating Learner-Centered Teaching: The


Learner-Centered Approaches with Emphasis on 3 3
TM1
Assessment of Learning 1 3 3

Physical Activities Towards Health, Fitness Dance


2 2
and Recreational Activities
Food Processing, Packaging and Labeling 6 3
Basic Baking 6 3
TOTAL 35 29

Mathematics in the Modern World 3 3

Purposive Communication 3 3

Art Appreciation 3 3

Intro & Teaching ICT as an Exploratory Course 2 3 3

Dance, Sports, Group Exercise 2 2

C Home Economics Literacy 3 3

Principle of Teaching 3 3
Technology for Teaching and Learning 1 3 3

Advance Baking 4

Cafeteria and Catering Management 6 6

TOTAL 33 29

Supervised Industrial Training (SIT) 3 3

Science, Technology and Society 3 3

Ethics 3 3

Family and Consumer Life Skills 3 3

Curriculum Development and Evaluation with


3 3
Emphasis on TM 1 & 2

Assessment of Learning 2 with focus on TM 1 & 2 3 3

The Andragogy of Learning including Principles of


3 3
Trainers Methodology 1

Method of Research 3 3

Course Audit 1 General Education Review 2 2

International Cuisine 6 6

Quantity Cookery 4

TOTAL 33 29

Technology for Teaching and Learning 2 3 3


Building and Enhancing Literacy across the
Curriculum with emphasis on the 21st Century 3 3
Skills
Family and Consumer Life Skills 3 3
Life and Works of Rizal 3 3
Masining na Pagpahayag 3 3
Work-based Learning with Emphasis on Trainer's
3 3
Methodology
Undergraduate Thesis/Research Paper/Research
3 3
Project

Course Audit 2 Professional Education Review 2 2

Bartending and Bar Set-up and Servicing 6 6

Food and Beverages 4

TOTAL 33 29
M

on HE Program

Difference

3
3

6
0

3
3
4

4
0

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