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Perspective 4-Table 16 DABM

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29 views14 pages

Perspective 4-Table 16 DABM

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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Download as XLSX, PDF, TXT or read online on Scribd
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REGION 9

PQF Level 5 (DIPLOMA) PROGRAM


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

3 3
Understanding the self
Risk Management as Applied to Safety Security and 3 3
Sanitation

3 3
Organization and Management

3 3
Management Accounting and Control
Management Science 2 2
Managerial Economics 3 3
Civic Welfare Training Services 1 3 3
Movement Enhancement 6 3
Housekeeping Operation 6 3
FIRST YEAR 2ND SEM

Mathematics in the Modern World


3 3

Financial Statement
3 3

3 3
Marketing Management

3 3
Agriculture Production Management

3 3
Quality Service Management in Hospitality

3 3
Fitness Exercises

Civic Welfare Training Services 2


2 2

Human Resource Management


3 3
Fundamentals in Accounting
3 3

SECOND YEAR FIRST SEM


Art Appreciation 3 3

Phil. Tourism Geography and Culture 3 3

Professional Development and Applied Ethics 3 3


Strategic Management 3 3
Management Research and Analysis 3 3
Agribusiness Management 3 3

Ethics
3 3

Recreational Activities 3 3

Project Management and Evaluation 2 2

SECOND YEAR 2ND SEM


Reading in History 6 3
Life and Works of Rizal 6 3

3 3
MasiningnaPagpapahayag

3 3
International Marketing

3 3
Entrepreneurship

3 3
Special Topics in Agribusiness Management

2 2
Physical Activities Toward Health & Fitness II

3 3
Business Math

3 3
Occupational Health and Safety Practices

THIRD YEAR FIRST SEM

3 3
Strategic Management in Tourism and Hospitality

4
Resource Utilization and Farm Business Analysis

6 6
Statistical Methods

Intro. To MICE 3 3
3 3
Foreign Language 2

Life and Works of Rizal 3 3


The Contemporary World 3 3
3 3
Meat and Poultry Processing
THIRD YEAR 2ND SEM 3 3

Meat and Poultry Processing


3 3
Advance Fruit and Vegetables Processing 3 3
Processing of Dairy Products 2 2
Business Finance 6 6
Marine and Freshwater Product Process Tech. 4
Food Product and Process Development 3 3
Social Program Planning, Monitoring and Evaluation 3 3
TOTAL 174 154
M

on HE Program

Difference

3
3
3
3

4
0
4

20
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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