Educ. 609-Techniques of Teaching and Learning in College

8/2/2019 Educ. 609-Techniques of Teaching and Learning in College

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METRO MANILA COLLEGE

Novaliches, Quezon City

GRADUATE STUDIES


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Course:Doctor Of Philosophy

Major In Development

Education


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Subject:EDUCATION 609:

Techniques ofTeaching and

Learning in College


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Professor:

Dr. Adelaida

B. Bareng


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Topic:

Syllabi

Preparation


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Discussant:

Peter G. Young Jr.


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Introduction


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Knowledge

Comprehension

Application

Analysis

Synthesis

Evaluation


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Objectives Skill

Action Verbs to Express

Objectives in Observable and

Measurable Terms

A. Knowledge: The lowest category, shown bythe ability to recall common

terms (e.g. objects and events),specific facts (i.e., properties,

traits and characteristics),

methods and procedures,

concepts (i.e., concrete and

abstract principles and

theories)

define

describe

identify

label

list

recall

match

name

reproduce

select

state

outline

B. Comprehension: Lowest form of understanding

shown by the ability to

interpret verbal (sentences,

paragraphs) and visual

(graphs, charts) materials;

translate verbal materialsusing other words or symbols

(mathematical equation) and

estimate/project

consequences through a

given set of data

Requires knowledge

Convert

distinguish

between

explain

infer

give exampleparaphrase

summarize

identify

find

compare and

contrast

Defend

estimate

extend

generalize

predict

rewriteconnect ____

with _____

distinguish_____

from_____

classify

recognize


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Objectives Skill



Measurable Terms

C. Application: Shown by the ability to use conceptsand principles to explain new

situations, solve practical andmathematical problems, develop

and construct graphs/charts, and

perform correctly methods and

procedures

Requires comprehension

Requires knowledge

Change

demonstrate

manipulateoperate

prepare

relate

solve

Compute

discover

modifypredict

produce

show

use

operate

D. Synthesis: The opposite ofAnalysis. A creative skillof putting together various elements to

form a new whole. Shown by the

students in their ability to integrate

various concepts to develop a new

framework model, or devise a plan for

undergoing an experiment, produce acreative work (poem, novel, song, drama)

and purpose a new scheme for

classifying objectives, ideas, or events

Requires analysis

Require application


Requires knowledge

categorize

comprise

create/devise

generate

organize

rearrangerelate

revise

summarize

write

combine

compose

design/explain

modify

plan

reconstructreorganize

rewrite

tell


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Objectives Skill



Measurable Terms

E. Evaluation Highest category in the

cognitive domain. Skill inmaking judgment on the

basis of available data and

information. Although a

cognitive process, it

requires application of

values in the decision-

making process

Requires synthesis

Requires analysisRequire application


Requires knowledge

appraise

concludecriticize

discriminate

justify

relate

support

check for

evaluate

create

developgeneralizatio

ns

compare

contractdescribe

explain

interpret

summarize

offer

critique

draw

conclusions


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Objectives Skill



Measurable Terms

A. Receiving

Attending

Involves awareness, willingness to

receive, and controlled or selective

attention.Behaviors within this category

may be measured through the

following cues among students

listening attentively, showing

awareness of situations in the

environment, being sensitive to

peoples needs and social andcultural differences, noticing

phenomena events.

ask

describe

give

identify

name

select

use

watch

choose

follow

hold

locate

point to

reply

accept

attend

observe

B. Responding: Complying without protesting,willingly/reaching positively, and

showing satisfaction in a response.

Among behaviors observable are

completing assigned

work/tasks/responsibilities,

following school

rules/regulations, participating in

class discussions, volunteering for

special assignments, enjoying

helping/others (students, etc.)Begins with attending

answer

comply

discuss

helplabel

practice

recite

select

write

comply

Assist

coaterm

greet

readperform

present

report

tell


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Objectives Skill



Measurable Terms

C. Valuing: Accepts worth of a thing,

an idea, or a behavior,

prefers it; consistent in

responding; develops a

commitment to it.

Observable behaviors

among students are

demonstrating/supportingprinciples of honestly,

fairness, etc., appreciating

music, arts, sports,

showing concern for the

welfare of others,demonstrating

commitment in upholding

the law and defending

what is right.

Requires a response

Begins with attending

complete

differentiate

follow

invite

join

propose

report

sharework

prefer

believe

commit

describe

explain

form

initiate

justify

read

select

study


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Objectives Skill



Measurable Terms

D. Organization: Organizes value system;

determines

interrelationships; adapts

behavior to value system.

Observable behaviors

among students are:

accepting responsibility for

ones action, recognizingones weaknesses and

strengths, distinguishing

between freedom and

license, having a focus on

has goal in life,

understanding his role in

the social environment.

Requires development of

values

Requires response


adhere

arrange

compare

complete

generalize

integrate

order

preparesynthesize

After

combine

explain

defend

identify

modify

organize

relatesynthesize


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Objectives Skill



Measurable Terms

E. Characterization

by a value or

value complex

Generalizes certain values

into controlling tendencies;

emphasis on internal

consistency, later integrates

these (into a total philosophy

of life or world views.)

Values internalized and

shown by the student are:

industry, punctuality, self-

discipline, self-reliance, good

health, habits, open-

mindedness, caring, fairness,

and other values become part

of the individuals character.Requires organization of

values

Requires development of

values

Requires a response


act

display

listen

perform

purpose

question

serve

use

discriminate

influence

modify

practice

qualify

revise

solve

verify


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A ti V b t E


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Objectives Skill



Measurable Terms

A. Observing: Watches process;

pays attention tosteps or techniques

and to finishes

product or behaviors

may read directions

study

observefollow

read

list

comply with

recognizeexplain

examine

monitor

note

notice

B. Imitating: Follows directions;

carries out steps with

conscious awareness

of efforts, performshesitantly

Requires observation,

or reading of

directions

follow

carry out

perform

observemake a

model

reproduce

simulate

copy

matchrepeat


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Objectives Skill



Measurable Terms

C. Practicing: Repeats steps until same

or all aspects of processbecome habitual,

requiring little conscious

effort, performs smoothly

Requires imitation

Requires observation, orreading of directions

assemble

repeatconstruct

mix

practice

apply

effectuse

prepare

operate

D. Adapting: Makes individual

modifications and

Adaptations in the

process to suit the workerand/or the situation

Requires practice

Requires imitation

Requires observation, or

reading of directions

mend

manipulate

adapt

modifyreplace

conform

submit

change

fit

reconstruct

rearrange

rebuild

transformreorganize


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WEEKS/HRS.TOPIC

OUTLINE

READING

ASSIGNMENTS

SUGGESTED

ACTIVITIESEVALUATION

1stWeek

______ hours

June 14, 16, 19

A. (Topics to take

up on 1stweek)

1.2.

3.

4.

5.

Early in the

course initiate

students insetting up rubrics

or criteria for

evaluating their

participation /

output.

2nd Week______ hours

June 21, 23, 26

B. (Topics to takeup on 2nd week)

1.

2.

3.

4.

5.

Teach studentshow to honestly

evaluate their

own

participation/out

put per session

3rd Week

______ hours

June 28, 30,

July 3

C. (Topics to take

up on 3rd week)

1.

2.

3.

4.5.


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WEEKS/HRS.TOPIC

OUTLINE

READING

ASSIGNMENTS

SUGGESTED


4th Week

______ hours

July 5, 7, 10

D. (Topics to take

up on 4th week)

1.2.

3.

4.

5.

5th Week

______ hoursJuly 12, 14, 17

E. (Topics to take

up on 5th week)1.

2.

3.

4.

5.

6th

Week______ hours

July 19, 21, 24

F. (Topics to takeup on 6th week)

1.

2.

3.

4.

5.PRELIMINARY EXAMINATIONS ul 20 21 24 25


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WEEKS/HRS.TOPIC

OUTLINE

READING

ASSIGNMENTS

SUGGESTED


7th Week

______ hours

July 26, 28, 31

G. (Topics to take

up on 7th week)

1.2.

3.

4.

5.

8th Week

______ hoursAug. 2, 4, 7

H. (Topics to take

up on 8th week)1.

2.

3.

4.

5.

9th Week______ hours

Aug. 9, 11, 14

I. (Topics to takeup on 9th week)

1.

2.

3.

4.

5.


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WEEKS/HRS.TOPIC

OUTLINE

READING

ASSIGNMENTS

SUGGESTED


10th Week

______ hours

Aug. 16, 18, 21

J. (Topics to take

up on 10th week)

1.2.

3.

4.

5.

11th Week

______ hoursAug. 23, 25, 28

K. (Topics to take

up on 11th

week)1.

2.

3.

4.

5.

12th Week

______ hours

Aug. 30, Sept. 1, 4

L. (Topics to take

up on 12th week)

1.

2.

3.

4.

5.

MIDTERM EXAMINATIONS (August 31, September 1, 4, 5)


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WEEKS/HRS.TOPIC

OUTLINE

READING

ASSIGNMENTS

SUGGESTED


13th Week

______ hours

Sept. 6, 8, 11

M. (Topics to take

up on 13th week)

1.2.

3.

4.

5.

14th Week

______ hoursSept. 13, 15, 18

N. (Topics to take

up on 14th week)1.

2.

3.

4.

5.

15th Week______ hours

Sept. 20, 22, 25

O. (Topics to takeup on 15th week)

1.

2.

3.

4.

5.


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WEEKS/HRS.TOPIC

OUTLINE

READING

ASSIGNMENTS

SUGGESTED


16th Week

______ hours

Sept. 27, 29, Oct. 2

P. (Topics to take

up on 16th week)

1.2.

3.

4.

5.

17th Week

______ hoursOct. 4, 6, 9

Q. (Topics to take

up on 17th

week)1.

2.

3.

4.

5.

18th Week

______ hours

Oct. 11, 13, 16

R. (Topics to take

up on 18th week)

1.

2.

3.

4.

5.

FINAL EXAMINATIONS (October 16, 17, 18, 19)


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VII. Course Outline:


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Week No.Lecture

TopicsSub - Topics

1 Orientation

VisionMission and Goals of CSTA

College Policies, Rules and Regulations

Course Description

Grading System

Course Outline

2

Food Safety and

Sanitation

Management

Food Safety

Changing Trends in Food Consumption andChoices

Foodborne Illness

Contamination

Microorganisms (Germs or Microbes)

The Food Flow

Facility Planning and Design

3

Cleaning and Sanitation

Accident Prevention and Crisis Management

Education and Training: Key to Food Safety

The Role of Government in Food Safety

The Role of the Food Industry in Food Safety

Food Protection Manager Certification



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Week No.Lecture

TopicsSub - Topics

1 Orientation

VisionMission and Goals of CSTA

College Policies, Rules and Regulations

Course Description

Grading System

Course Outline

2

Food Safety and

Sanitation

Management

Food Safety

Changing Trends in Food Consumption andChoices

Foodborne Illness

Contamination

Microorganisms (Germs or Microbes)

The Food Flow

Facility Planning and Design

3

Cleaning and Sanitation

Accident Prevention and Crisis Management

Education and Training: Key to Food Safety

The Role of Government in Food Safety

The Role of the Food Industry in Food Safety

Food Protection Manager Certification



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Week No. Lecture Topics Sub - Topics

4 Hazards to Food Safety

Foodborne Illness

Foodborne Hazards

What Bacteria Need in Order to Multiply Potentially Hazardous Foods (PHF)

Ready-to-eat Foods

Foodborne Illness Caused by:

a. Bacteria

b. Viruses

c. Parasitesd. Physical Hazards

e. Chemicals

Added Man-Made Chemicals

5 Preliminary Examination

6 Factors that AffectFoodborne Illness

Factors That Contribute to Foodborne Illness

Time and Temperature Abuse Preventing Temperature Abuse

Keeping Cold Foods Cold and Hot Foods Hot

Importance of Handwashing and Good

Personal Hygiene

Cross Contamination

Other Sources of Contamination



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7

Food ProductFlow

A Sound Food Supply

Measuring Temperatures at

Receiving and Storage

Following the Flow of Food

8

Temporary and Mobile Food

Facilities

Vending Machines Home Meal Replacement

9The Hazard

Analysis Critical

Control PointSystem: A Safety

Assurance Process

The HACCP System

The Seven Principles in a HACCP

System

Education and Training

Roles and Responsibilities under

HACCP

10 Midterm

Examination



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11

Facilities, Equipment,

and

Utensils

Design, Layout, and Facilities

Regulatory Considerations

Work Center Planning Equipment Selection

Types of Equipment

12

Installation

Maintenance and Replacement

Lighting

Heating, Ventilation, and Air

Conditioning (HVAC)

13Cleaning and Sanitizing

Operations

Principles of Cleaning and Sanitizing

Sanitizing Principles

14

Environmental

Sanitation and

Maintenance

Condition of Premises

Condition of Building Plumbing Hazards in Food

Establishments

Garbage and Refuse Sanitation

Pest Control

15 Pre-final Examination



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16

Accident Prevention

and CrisisManagement

Safety in Food Establishments

Crisis Management

Foodborne Illness Incident orOutbreak

17Education and

Training

Training

Benefits of Training

Barriers to Training

The Training Plan Conduct the Training on the

Standards

Measure Performance Against the

Standards

Training Moments

18Food Safety

Regulations

State and Local Regulations

Government Agencies

Food Law

Recent Initiatives in Food Safety

19 Final Examination


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THANK YOU!

Documents

Educ. 609-Techniques of Teaching and Learning in College