DAVAO ORIENTAL STATE COLLEGE

OF SCIENCE AND TECHNOLOGY

SYLLABUS
F-DOI - 003 | Rev. 1 | 07/15/18 | Page 7 of 7

BANAYBANAY EXTENSION CAMPUS

Midyear Class; SY: 2019-2020

COLLEGE VISION

“A university of excellence, innovation, and inclusion”

MISSION

1. To elevate knowledge generation, utilization and distribution;

2. To promote inclusive sustainable development through research and extension-based higher quality education, technical vocational skills, responsive to the
needs of local and global community; and
3. To produce holistic, creative and inclusive human resource which are responsive and resilient to global challenges while maintaining strong sense of
nationhood.

CORE VALUES
1. God-centered and humane;
2. Critical and Creative;
3. Disciplined and Competent;
4. Committed and Collaborative; and
5. Resilient and Sustainable.

GRADUATE OUTCOMES
1. Research-oriented and innovative;
2. Empowered with sense of professionalism;
3. ICT enabled;
4. Effective Communicator; and
5. Endowed with Filipino and universal values.
 DAVAO ORIENTAL STATE COLLEGE
OF SCIENCE AND TECHNOLOGY
SYLLABUS
F-DOI - 003 | Rev. 1 | 07/15/18 | Page 7 of 7
Institute Goal and Relation to the DOSCST Mission
IETT GOAL COLLEGE MISSION
1 2 3
It shall be the main concern of the Institute of Education and Teacher Training to produce holistically developed teachers who are responsive and committed to the overall
√ √ √
growth and progress of one’s society through appropriate effective instruction, research, extension and production activities.

Institute Outcomes and Their Relation the Institute Goals

Program Outcomes INSTITUTE
The IETT is commissioned to have its graduate outcomes. The graduates are: GOAL
A. Holistically developed as evident in their being cultured and value-laden persons and professional teachers.
√
B. Endowed with teaching competences which are relevant to the needs of the local and global markets.
√
C. Empowered with scientific, academic and technical skills which make them excellent in communication, pedagogy, research, extension and innovations.
√

Program Educational Objectives and Their Relation to the Institute Outcomes

PROGRAM EDUCATIONAL OUTCOMES INSTITUTE OUTCOMES
The BSED – TLE Program shall have: 1 2 3
1. Articulate the relationship of education to larger historical, social, cultural and political processes.
√ √ √
2. Demonstrate appropriate technical skills and relevant aptitude in responding the needs of the communities one serves.
√ √ √
3. Show values of creativity, resourcefulness, industry, desire for functionality and concern for the local, regional, and national development.
√ √ √
4. Provide opportunities and skills development in Technology and Livelihood Education.
√ √ √
5. Actively engage in generation of new knowledge or in research and extension.
√ √ √
PEO
Upon the completion of the program, BSED-TLE students will demonstrate the following:
1 2 3 4 5
1. Actively involved in conserving local, national and global education sustainable development for the future.
√ √ √
2. Demonstrate practical and higher thinking skills in planning, organizing, assessing, evaluating and reporting issues concerning on educative process and skills
in development in technology and livelihood education. √ √

3. Exhibit work and professional ethics and desire for functionality to contribute social, moral, economic and wise conservation of natural resources through
vocational scientific technological education. √ √ √ √

4. Demonstrate comprehensive teaching strategies and methodologies and assessment, and utmost observant of ethical standards required for teaching profession.
√ √ √
 DAVAO ORIENTAL STATE COLLEGE
OF SCIENCE AND TECHNOLOGY
SYLLABUS
F-DOI - 003 | Rev. 1 | 07/15/18 | Page 7 of 7

Program Student Outcomes (PSO) and their Relation to the Program Educational Objectives

COURSE INFORMATION
1. COURSE NUMBER : TLE 112
2. COURSE TITLE : Food Processing 2
3. COURSE DESCRIPTION : This subject consists of competencies that the students must possess in order to assist in Meat, Egg and Milk
processing operations, prepare and maintain food processing facilities, operate different food processing equipment’s, and be acquainted with the economic,
entrepreneurial and marketing aspects of Finish products. Moreover, this subject covers also the interest of food safety and consumer protection,
increasingly stringent hygiene measures are required at national and international trade levels. Key issues in this respect are Good Hygienic Practices (GHP)
and Hazard Analysis and Critical Control Point Schemes (HACCP), which will be discussed and also the basic slaughtering procedures
4. PRE-REQUISITE : TLE 111
COURSE LEARNING OUTCOMES
CLO 1 Acquire the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.
CLO2 Acquire the outcomes required to comply with regulatory and organizational requirements for sanitation, occupational health and safety.
CLO3 Acquire the knowledge, skills and attitudes required in industry trends, market targets and entrepreneurial opportunities
CLO4 Acquire the skills of preparing, handling, operating and maintaining the kitchen utensils, tools, equipment and laboratories
CLO5 Acquire the knowledge, skills and attitude in the basic concepts of Food Preservation and Processing
CLO 6 Acquire the knowledge, skills and attitude in weighing devices, thermometers, timers, standard measuring device, and essential instruments for product
evaluation
CLO7 Acquire knowledge, skills and attitude in Post-harvest and Pre-processing operations
CLO8 Acquire the knowledge, skills and attitude in Food Preservation Agents, Food additives and Preservatives
CLO 9 Acquire the knowledge, skills and attitude in performing curing, seasoning, smoking, filling into casings or rigid containers, vacuum packaging, cooking or
canning/sterilization.
CLO10 Acquire the knowledge, skills and attitude in performing traditional Slaughtering operations in poultry, goat, swine
CLO11 Acquire the knowledge, skills and attitude in performing appropriate food packaging and labeling
CLO12 Acquire the knowledge, skills and attitude in performing meat and fish drying
CLO13 Acquire the knowledge, skills and attitude in performing Milk and egg processing. (optional)
 DAVAO ORIENTAL STATE COLLEGE
OF SCIENCE AND TECHNOLOGY
SYLLABUS
F-DOI - 003 | Rev. 1 | 07/15/18 | Page 7 of 7

ALIGNMENT OF COURSE LEARNING OUTCOMES (CLO) TO STUDENT OUTCOMES (SO)

Course Level Student Outcomes (SO) Course Outcomes Proficiency
Outcomes Satisfied Assessment Through
CLO1 I, D CLO1 Written Exams, Oral Questioning, Individual Demonstration,
CLO2 I, D CLO2 Written Exams, Oral Questioning, Individual Demonstration,
CLO3 I, D CLO3 Written Exams, Oral Questioning, Individual Demonstration,
CLO4 I, E, D CLO4 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO5 I, E, D CLO5 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO6 I, E, D CLO6 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO7 I, E, D CLO7 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO8 I, E, D CLO8 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO9 I, E, D CLO9 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO10 I, E, D CLO10 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO11 I, E, D CLO11 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO 12 I, E, D CLO12 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.
CLO13 I, E, D CLO13 Written Exams, Oral Questioning, Individual Demonstration, Actual Lab.

Legend: Level
/ I / = Introductory Course. This course introduces students to the SO.
/ E/ = Enabling Course. This course enables the students to eventually achieve the indicated SO.
/D/ = Demonstrative Course. This course requires students to demonstrate the achievement of the indicated SO.

COURSE OUTLINE
Time Teaching and Learning Satisfied
Frame Processes/ Course Students
Topic/Task Desired Learning Outcomes Teaching and Learning Learning Assessment
(6hour Activities Outcomes Process
s/sessio (TLAs) (CLO)
n)
Introduction Enhance ethics & morality, Information Oral Recitation-thru email Individual Activity,
 DAVAO ORIENTAL STATE COLLEGE
OF SCIENCE AND TECHNOLOGY
SYLLABUS
F-DOI - 003 | Rev. 1 | 07/15/18 | Page 7 of 7
June 13- New/current trends and issues on Knowledge Generation of the Current events Brainstorming-google Written Quiz
14 meat processing technology and its classroom CLO1 Oral Questioning
industry/ Principles of meat Lecture –Facebook page
processing Technology
June 17- Meat, fat and other edible carcass General Knowledge in the composition of meat Lecture –Facebook page CLO2 General Instruction,
18 parts, Selection and grading of and all edible parts of a carcass, skills and /google classroom Written Quiz
raw materials for meat processing, attitude in grading and preparing raw meat and Recitation Oral Questioning
Non-meat ingredients non-meat ingredients. Online research on the topic-
to be discussed on facebook
page
Video presentation
Seasonings used in meat Knowledge and skills in identifying spices Lecture –Facebook page General Instruction,
June 19- processing, Heat treatment of used in meat processing’s, how to categorize /google classroom CLO3 Individual Activity,
21 meat products, Categories of processed meat products and apply heat Recitation CLO7 Activity Supervision
processed meat products, treatment method. Online research on the topic- Written Quiz
Identify the market forms, cut and body forms to be discussed on facebook Oral Questioning
of raw meat page
Video presentation
Fresh processed meat products, Knowledge, skills and attitude in how to Oral Recitation-thru email Recitation
Raw-fermented sausages, Raw- performed basic meat processing such as Brainstorming-google CLO4 Students ‘Actual
June 24- cooked meat products, Precooked- making fresh and raw fermented sausages and classroom CLO5 Performance
25 cooked meat products, Cured application of curing operation and cooking Lecture –Facebook page Written Quiz
meat cuts procedures Video presentation Oral Questioning

Preliminary Examination
June 26-
Knowledge, skills and attitude on processing Lecture Facebook page Group activity ,
June 27- Processed products made of chicken meat and using high levels of /google classroom Individual Activity,
28 chicken meat, Meat products with extenders and fillers, poultry ham making Video presentation CLO6 Written Quiz
high levels of extenders and fillers, using combination method and traditional Activity Supervision Oral Questioning
Traditional / ethnic meat products method General Instruction,
July 2-3 Knowledge, Skills And Attitude In hands on Lecture Facebook page Recitation
Meat drying, Simple meat activity in how to process meat drying and /google classroom CLO8&9 Students ‘Actual
processing under basic conditions, simple meat processing. To identify basic Recitation Performance
Casings casing use in food processing Video presentation
 DAVAO ORIENTAL STATE COLLEGE
OF SCIENCE AND TECHNOLOGY
SYLLABUS
F-DOI - 003 | Rev. 1 | 07/15/18 | Page 7 of 7
July 4-5 Packaging of fresh and processed 1. To apply knowledge and skills in Individual Activity,
meat , Canning / sterilization of preventing/ safeguarding and packaging of the Lecture -Facebook page Activity Supervision
meat products, Handling and fresh and processed meat products and /google classroom CLO6,7,8, Written Quiz
maintenance of tools and core handling. 2. General treatment of tools and Demonstration 11 Oral Questioning
equipment. Simple test methods core equipment to prevent contamination of, Video presentation
for meat products, Meat bacteria, parasites and any microbial load.
processing hygiene
July 8 Midterm Examination
July 9- To provide basic Knowledge, skills and General Instruction
12, Slaughtering procedure of animals attitude on how to performed slaughtering Interactive online Class Written Quiz,
in the Abattoir. Local, national, procedure of animals from ante mortem Discussion- Facebook CLO Oral Questioning,
international slaughtering inspection to processing, page /google classroom, 2,3,4,8,10 Examination
techniques Knowledge on the international abattoirs and Online research,
techniques used Video Presentation
July 15 Knowledge, skills and attitude in fish milk and
&16 egg processing 1. Acquaint you with Interactive online Class General Instruction
Fish, Milk and egg processing, technology of fish processing 2. Explain the Discussion-via Facebook CLO Individual Activity
Salting, Curing, Smoking, Drying principles involved in fish preservation 3. page /google classroom, 3,7,11,12, Activity Supervision-online
Differentiate the characteristics of fresh from Individual Reporting, 13 video demonstration
milk and egg 4. Enumerate and classify the Video Presentation, Written Quiz,
different agents of spoilage 5. Enumerate and Online research, Oral Questioning,
explain the types of fish curing smoking milk,
egg and the principles of each type
6. Familiarize yourself with the tools and
equipment in fish milk and egg processing
July 17- Application/ Knowledge, Skills, Competency and Attitude PERFORMED Oral Questioning,
21 Mastery Learning in processing meat, fish milk, and egg HANDS ON PROCESSING CLO9 group Activity
To performed Drying, Curing, salting, Task sheets/ Rubrics Activity Supervision
smoking, sterilization, pasteurization (OPTIONAL)
Final Examination

TESDA Training Regulation @ www.tesda.gov.ph

References:
Kumar N. 2018., Meat processing, Cooling and Preservation Methods in Poultry. India
 DAVAO ORIENTAL STATE COLLEGE
OF SCIENCE AND TECHNOLOGY
SYLLABUS
F-DOI - 003 | Rev. 1 | 07/15/18 | Page 7 of 7
Kumar N. 2018., Poultry, eggs and Fish Processing technology
Verma R. 2017., Technology of Chicken meat and poultry products. Venus Book.
3G E Learning. 2016., Food Processing: Intermediate
3G E Learning. 2014., Food Technology
Narvaez-Soriano N.,2010. A guide to Food Selection, Preparation and Preservation Second Edition
Sonido D.G., et. Al 2009, Practical Food Preservation and Processing

Course Requirements: GRADING SYSTEM

1. Major Examinations Quiz/Recitation : 20%
2. Actual Performances Activity Performance/Participation : 40%
3. Quizzes/Recitation Attendance : 10%
4. Attendance Periodic/Long Examinations : 30%
===
TOTAL: 100%
Class Standards and Policies:

Attendance will be checked strictly. Every student is required to attend at least 80% of the total number of engagements. Failure to
comply with the course requirements attracts an INC rating where additional coursework shall be asked prior to giving of final numerical rating.
50% passing grade will be observed.

Prepared by: Checked by: Recommending Approval: Approved by:

DANIEL J. BALDOZ JR LOVELYN M. RAMOS FELIX U. SANSAET JR.,MSc. DR. Ma. CECELIA L. CATUBIG
Faculty Program Coordinator Campus Coordinator Director for Instruction

____________ ____________ ____________ ____________

Date Date Date Date