PLO1.

Apply knowledge of mathematics,

science, technology fundamentals, and a
technology specialization to defined and
applied technology procedures, processes,
systems, or methodologies. In aid of systems
design addressing identified technology
Program Learning Outcomes
problems, conduct the following: identify
problems, conduct researches, investigations
and experiments, and come up with
conclusions and solutions;

studies in the field of specialization in aid

technology relevant to performing in the

processes, systems and methodologies

performing in the field of specialization.

complex and non-routine technology-
values in mathematics, science and

Design research-based solutions to

Implement appropriate procedures,
Demonstrate knowledge, skills and

Supervise the conduct researches/

of innovative systems designs and

. Articulate alternative solutions in

used in the field of specialization.

solutions to complex technology

related problems in the field of
Performance Indicators

field of specialization

specialization.

problems.
PLO 1
PI 1 PI 2 PI 3 PI 4 PI 5
LO
Course Course outcomes
CODE
Purposive Distinguish the nature, elements and functions of verbal and
Communication non-verbal communication in various and multicultural contexts LO1
 Purposive
Communication

Discriminate how cultural and global issues affect

LO2
communication
Differentiate the varieties of local and global communication in
LO3
multicultural settings
Evaluate the multimodal texts critically to enhance receptive
LO4
(listening, reading, viewing) skills
Assess how to convey ideas through oral, audio visual, and/or
web-based presentations for different target audiences in local LO5
and global settings using appropriate registers
Write and present academic papers using appropriate tone,
LO6
style, conventions, and reference styles
Appraise cultural awareness of audience and context in
LO7
presenting ideas
Analyze the differences of the varieties of spoken and written
language in relation to audience and context in presenting LO8
ideas
Risk Management as Interpret food safety and sanitation LO9 I
Applied to Safety, LO10
Security and Verify and analyze key hazards and risks associated with
Sanitation. LO11
individual work role
Distinguish and perform food handling and storage techniques
LO12
necessary for the prevention of food-borne illnesses
Analyze and develop proper cleaning and sanitizing techniques
LO13
for equipment and utensils
Design and perform food safety and sanitation practices LO14
Integrate the Laws and Agencies Relating to Food Safety and
LO15
Sanitation
Evaluate the Food Product Flow LO16
Design Hazard Analysis and Critical Control Point (HACCP) LO17
Macro Perspective of Understand in-depth knowledge of tourism and hospitality
LO18
Tourism and beyond the usual closed concept of tourism
Hospitality Analyze the effects of the industry as well as correlation to the
LO19
global community
Distinguish the major factors that influence history and the
LO20
future of hospitality and tourism industry
Evaluate the impact of Tourism as an industry in relation to the
LO21
world economy and society
Compare the effects of the convergence of tourism with the
LO22
other local industries
 Appraise the multiplier effect in various fronts of tourism and
LO23
hospitality
Develop protective environments for children in tourism
LO24
destination
Observe and perform risk mitigation activities LO25
Fundamentals of Assess and implement good manufacturing practice procedure
LO26
Food Science &
Technology (interface Distinguish environmental policies and procedures LO27
of food science and Appraise principles and practices of food science and
food service - technology in the different techniques in preserving food LO28
preservation of food) products
Differentiate food processing methods LO29
Analyze and integrate knowledge from chemistry, physics,
biology microbiology, and engineering as applied to food LO30
processing and preservation in solving today's food problems
Perform food processing by salting, curing and smoking LO31
Perform food processing by fermentation and pickling LO32
Perform food processing by sugar concentration LO33
Perform food processing by drying and Dehydration LO34
Perform food processing by thermal application LO35
Kitchen Essentials & Assess basic culinary task and kitchen essentials LO36
Basic Food Distinguish basic food preparation and presentation in a
Preparation LO37
commercial establishment
Analyze basic techniques of commercial cookery LO38
Appraise standard in safety procedures for handling food stuffs
LO39
Perform procedures in cleaning and maintaining kitchen
LO40
equipment and utensils
Select safe and hygienic practices in preparing and storing food
LO41
Select and establish quality control in food production LO42
Value and portion various meat products LO43
Perform preparation of appetizers and salads, soups, stocks
LO44
and sauces, vegetables, eggs and farinaceous dishes
Culinary Differentiate kitchen equipment and tools and its usage LO45
Fundamentals (w/ lab) Assess cooking methods and techniques for commercial food
LO46
production
Appraise standards in sanitation and safety requirements for
LO47
commercial food production
 Analyze the culinary techniques and food production practices
LO48
in the hospitality industry
Select and use measuring tools and equipment and
LO49
thermometer properly
Distinguish the methods of heat transfer as applied to cooking
LO50
techniques that rely upon each cooking method
Compare the different mother sauces and choose the
appropriate sauce to be use for different kinds of meat and LO51
seafood dishes
Evaluate ingredients in relation to quality, quantity and
LO52
nutritional balance, variety to complete a dish
Plan, calculate and monitor revenue and cost for commercial
LO53
food production
Plan and prepare different menu for hot meals and desserts LO54
Understanding the Assess the different representations and conceptualizations of
LO55
Self the self from various disciplinal perspective
Compare and contrast how the self has been represented
LO56
across different disciplines and perspectives
Examine the different influences, factors, and forces that shape
LO57
the self
Analyze the different forces, issues and institutions that impact
LO58
the development of various aspects of self and identity
Explore and distinguish the different aspects of self and identity
LO59
Evaluate the theoretical underpinnings and apply these new
LO60
skills to one's self by managing and caring for the self
Acquire and hone new skills and learnings for better managing
LO61
of one’s self and behaviors
Apply and integrate these new skills to one’s self and
LO62
functioning for a better quality of life
Philippine Culture and Assess the location of the provinces where tourist attractions
LO63
Tourism Geography are located in the Philippine map
Distinguish the shape of the provinces and its tourist attraction
LO64
Analyze the political structures, cultural, historical, religious and
educational aspects of the provinces where tourist attractions LO65
exist
 Compare the differences between the different regions of the
country in terms of political structure, culture, history, religion, LO66
language and education
Compare tourist attractions, festivals, international and
domestic gateways, culture, cuisine and delicacies of different LO67
provinces/regions
Design a tour itinerary for clients to a certain locality and/or
LO68
province
Research information relevant to locality and design a tour
LO69
itinerary for it
Develop a tour package and coordinate tour arrangement for
LO70
clients
Perform local guiding services to clients in accordance with tour
LO71
itinerary
Fundamentals of Assess the major types of food service organizations and the
LO72
Food Service needs of different market segments
Operations Compare the operation of food service organizations based on
LO73
the systems approach
Distinguish food service operational techniques and principles
applicable to different food service organization and business LO74
settings
Evaluate the needs, procedures and organization of resources
such as staff, materials, facilities, equipment and costs in LO75
managing a food and beverage operation
Acquire and develop professional, business, human resources,
management, social and intellectual skills and knowledge LO76
needed for food and beverage operations
Perform different food service operations LO77
Analyze the purpose and operation of each functional
LO78
component in of different kinds of food service organization
Develop a plan to make a food service business viable LO79
Gastronomy (food Design menu using individual and various food groups using
LO80
and culture) the principles of balanced diet and meal planning
Examine digestion, absorption and function of various nutrients
LO81
and their sources
Appraise skills in food preparation techniques LO82
Create and/ or modify recipes to meet the needs of customer's
LO83
dietary requirements
 Evaluate the effect between food and nutrition in relation to
LO84
health in preparing food for commercial kitchen
Analyze biology, chemistry, and physics application on food
LO85
preparation and consumption
Distinguish the physiological and evolutionary implication of the
senses, geographic and cultural influences on food and the LO86
rationale behind food preparation
Bread and Pastry Compare the fundamental interaction chemistry of the different
ingredients used in creating bakery and pastry products LO87

Discriminate among the different types of flours, sugars, and

LO88
yeast
Distinguish the interaction of the ingredients and how these
affect the outcome in leavened, unleavened, and laminated LO89
dough products
Differentiate the types of ovens, baking tools and equipment LO90
Assess the accuracy in measuring temperatures of the
LO91
ingredients used in pastry and bread making
Evaluate the proficiency in mixing ingredients, proofing, shaping
LO92
and baking dough to create saleable products
Analyze and select latest mixing techniques and cost-effective
production methods in preparing and producing bakery and LO93
pastry products
Perform preparation, presentation bread and pastry products,
LO94
gateaux, tortes, cakes, and petit fours
Food Styling and Assess knowledge and skills in food styling and design LO95
Design Experiment in digital photography for visual enhancement LO96
Differentiate the techniques and concepts in food styling and
LO97
design
Evaluate the creativity and culinary flair in food styling LO98
Analyze the different materials, equipment and props in styling
LO99
techniques applicable to a certain food styling and design
Create a portfolio of the different food styling creations
LO100
displaying new ideas and new concepts
Perform food styling and design according to industry standards
LO101
Assemble new food styling design representing different
LO102
regions in the Philippines
Supervised Industry Assess their knowledge and skills relevant to their area of study
LO103
Training (120 Hours)
Compare the knowledge and skills acquired at the workplace, to
LO104
their on-campus studies
Evaluate the work environment, common practices,
LO105
employment opportunities and work ethics in the relevant field
Distinguish opportunities for practical, hands-on learning from
LO106
practitioners in the students' field of study
Analyze the opportunity to apply the knowledge and skills they
LO107
have acquired in a real-life work situation
Appraise the acquired knowledge, skills, attitudes, and practical
experiences that will enable them to compete effectively in the LO108
job market
Examine work experience while they are studying their chosen
LO109
course
Create opportunities for students to be offered jobs in the same
organizations where they undergo Supervised Industrial LO110
Training
Perform duties and task assigned by the Supervisor/Manager LO111
I
Demonstrate expert knowledge on the
range of techniques, resources and tools
to be used for modelling technology

PI 6
related activities.

limitations;
Identify the best suitable techniques for
technology related processes.

PI 7
Utilize information and communications
technologies to predict process flows
and potential risks to the application of

PI 8
particular techniques.

PLO 2
Discuss thoroughly the limitations of
specific techniques, resources and tools
in the context of specific technology

PI 9
activities.
activities, with an understanding of the

Apply the selected techniques using the

including, but not limited to, prediction and

most suitable tools and resources

independently or in collaboration with a

PI 10
team.
resources, and modern technology and IT tools,
PLO2. Select and apply appropriate techniques,

modelling, to broadly-defined technology-related

Demonstrate competence in oral and

written communication skills in the

PI 11
language/s of business and technology.
Identify the relevant
instructions;

publics/stakeholders/communities of the

PI 12
specific area of work/specialization.

Participate meaningfully in events and

activities with the relevant
publics/stakeholders/communities of the
PI 13 area of specialization.
PLO 3

Communicate technology related

concerns through written reports or oral
society at large, by being able to

presentations made especially for

PI 14

diverse publics/
stakeholders/communities.
design documentation, make effective
presentations, and give and receive clear

Analyze documents and presentations

comprehend and write effective reports and
PLO3. Communicate effectively on broadly-

prepared/presented by others critically.

technology affiliated community and with the
defined technology-related activities with the

PI 15

Demonstrate knowledge and

understanding of the societal, health,
safety, legal and cultural issues related
PI 16

to the field of specialization.

Articulate the consequent social,

cultural, legal, and health and safety
responsibilities on the use of technology
PI 17

relevant to the field of specialization.

PLO 4
to technology practice;

Demonstrate responsible behavior

required in technology practice.
PI 18
and cultural issues and the
of the societal, health, safety, legal,
PLO 4. Demonstrate understanding

consequent responsibilities relevant

I

I
 ;
d the
Orient others on theories and methods
to address societal, health, safety, legal
and cultural issues relevant to the field

PI 19
safety, legal,
understanding
of specialization.

Demonstrate understanding of positive ilities relevant

and negative impacts of technology-
related solutions on society and the

PI 20
environment.

Demonstrate positive social and ethical

behavior when dealing with technology-
based problems relevant to the field of

PI 21
specialization.

Demonstrate understanding of
sustainable development in the context
sustainable development;

PI 22
of science, mathematics and technology.

PLO 5
Implement appropriate procedures,
processes, systems and methodologies
with high regard to the need for

PI 23
sustainability relevant to the field of
specialization.
and demonstrate knowledge of and need for
PLO 5. Understand the impact of technology

Evaluate the social and environmental

impacts of technology solutions relevant

PI 24
to the field of specialization.

Demonstrate knowledge and

understanding of professional ethics,
responsibilities and norms of technology

PI 25
practice;

practice.

Protect / preserve the secrecy and

integrity of technology processes,
PI 26

procedures and practices.

Engage with the stakeholders and the

community to articulate the benefits,
problems /concerns as a result of
PLO 6
PI 27

technology processes, procedures and

practices.

Apply ethical solutions to

problems/concern relevant to technology
PLO 6. Apply professional ethics and

PI 28

processes, procedures and practices.

solutions in a societal and environmental context, responsibilities and norms of technology

Perform complex operations in the field

of technology observing standard
PI 29

practices and responsibility to quality.

Perform complex technical operations

observing personal responsibility and
PI 30

autonomy.
PLO 7
PLO 7. Function effec

of diverse technical te
an individual and as a
 Perform effectively as a member of
various technical teams adhering to
roles and responsibilities that contribute

PI 31
to building effective teams.

PLO 7
Lead technical teams in achieving goals
while recognizing individual ability,

PI 32
responsibility and teamwork.
diverse technical teams

Collaborate effectively with the technical

O 7. Function effectively as
individual and as a member

team members.

PI 33
Demonstrate knowledge and
understanding of technology principles

PI 34
applied in the field of specialization.

Analyze long-term trends to identify the

need to change current industry policy
environments;

PI 35
and procedures.(PLO16)

Design practical action plans and

strategies to achieve work vision and

PLO 8
PI 36
goals .

Apply technology principles in executing

one’s work individually or within a team.

PI 37
Employ proactive approaches in leading,
managing and evaluating projects in
manage projects in multidisciplinary
PLO 8. Demonstrate knowledge and

multidisciplinary environments;

PI 38
and apply these to one's own work, as
a member and leader in a team and to
understanding of technology principles

Demonstrate understanding of
independent and lifelong learning in

PI 39
specialized technologies.

Update oneself on local, national and

global trends, issues and technologies.
PI 40

Upgrade skills to cope with the

changing needs in the field of
PI 41

specialization;
PLO 9
PLO9. Employ proactive

Integrate modern technologies

and evaluating projects in

applicable to current work systems and

PI 42

processes;
multidisciplinary environments;

Create opportunities for learning and

approaches in leading, managing

skills upgrading among team members.

PI 43

Demonstrate knowledge, understanding,

skills and values in leading teams in the
organization on the positive use of
PI 44

technology in the field of specialization

PLO 10
suggestions to appropriate pe
PLO 10. Lead and present ide

improvements could be made;

E

E
 Provide guidance, directions, and
inspiration to colleagues in the
workplace to improve technology-related

PI 45
products and services delivered in the
field of specialization

Manage the implementation of needed

PLO 10
improvements and innovations in the
ments could be made;

technology –related products and

PI 46
services delivered by different members
of the team.

Show authority, credibility, and

ions to appropriate people on how

responsibility in providing solutions and

services to broad-range of technology-
. Lead and present ideas and practical

PI 47
related problems faced by members of
the team in the field of specialization.

Demonstrate knowledge and

understanding of critical thinking skills
and problem solving techniques applied

PI 48
in the field of specialization.

Solve complex and non-routine

technology-related problems
encountered in workplace using

PI 49
appropriate techniques and resources.
Solving Techniques;

Apply critical thinking, problem solving

and other high order thinking skills in
making technology-related decisions in

PI 50
PLO 11
problematic situations in the workplace.

Evaluate the soundness and

appropriateness of conventional and
alternative solutions provided to complex
PI 51

technology-related problems provided by

the team.

Recommend necessary adjustments to

techniques used to solve complex
PI 52

technology-related problems.

. Identify workplace policies and

procedures observed and enforced in
PI 53

the organization.

Create a system for evaluating

workplace;

workplace policies and procedures

taking into consideration industry
PI 54

standards and other relevant laws.

Use evaluation system created to

appraise the appropriateness and
relevance of policies and procedures in
PLO 12
PI 55

the workplace.
(Higher Order Thinking Skills) and adjust Problem policies and procedures relevant to the
PLO 11. Evaluate the application of Critical Thinking PLO 12. Manage and evaluate workplac
 2
Implement appropriate and fair policies
and procedures in the workplace.

PI 56
Enable staff and employees to
relevant to the
conveniently and easily access
valuate workplace

PI 57
workplace policies and procedures

Demonstrate knowledge and

understanding of Information
Management Systems and their

PI 58
relevance to the field of specialization.

Identify needs and issues in the

Information Management Systems in the

PI 59
workplace.

Research on available , relevant, up-to-

date, cost-efficient and effective tools for

PLO 13
developing IMS for the field of

PI 60
specialization.
and maintaining information;

Develop IMS to address the needs and

issues identified in the workplace

PI 61
Ensure data security and the integrity of
PLO 13. Develop systems in managing

the IMS.

PI 62
Demonstrate understanding of
knowledge, skills and values on the
development of strategic thinking and
positive attitude towards the common

PI 63
good of the organization in particular
and of society in general.

Identify indicators of strategic thinking

and positive attitudes for the common
PI 64

good.

Develop strategic thinking and positive

attitudes towards the common good of
the members of the organization, the
PLO 14
PI 65

country and the global society.

Implement programs in the workplace

attitudes towards the common good;

that sustain strategic thinking and

positive attitudes towards the common
PI 66

good.

Evaluate the effectiveness of the

programs that sustain strategic thinking
PLO 14. Shape and sustain strategic thinking and

and positive attitudes towards the

PI 67

common good.

Demonstrate knowledge and

understanding of personal
PI 68

entrepreneurial competencies;
PLO 15. Establis
OHS programs re
 Conduct research on the current
occupational map and successful
entrepreneurs in the field of

PI 69
specialization;

Facilitate learning sessions to selected

groups on basic financial literacy and

PLO 15
entrepreneurship in the field of

PI 70
discipline.
Provide technology-based solutions to
microentrepreneurs in aid of productivity

PI 71
enhancement.

Document real-life cases of

microenterprises assisted.

PI 72
Demonstrate knowledge and
understanding of personal

PI 73
entrepreneurial competencies;

Conduct research on the current

occupational map and successful
S programs relevant to the workplace; entrepreneurs;

entrepreneurs in the field of

PI 74
specialization;

Facilitate learning sessions to selected

groups on basic financial literacy and

PLO 16
PI 75
entrepreneurship in the field of discipline

Provide technology-based solutions to

microentrepreneurs in aid of productivity

PI 76
enhancement.
O 15. Establish, manage, and sustain PLO 16. Develop high-performing

Document real-life cases of

PI 77 microenterprises assisted.

Participate in socio-community
development programs/ initiatives such
as in environmental protection and
milieu.

PI 78

preservation, disaster preparedness,

and bloodletting.

Show appreciation for significant science

and technology events and personalities
PI 79

in our national history.

Keep abreast on current socio-cultural

PLO 17

and political events in the Philippines,

PI 80

Asian region and the world.

Design products and services that reflect

patriotism and global citizenship
PLO 17. Demonstrate the sense of

PI 81

Participate in NSTP, ROTC or equivalent

patriotism both in the national and global

programs.
PI 82