ST.

JOSEPH TECHNICAL ACADEMY OF DAVAO CITY

332 Ramon Magsaysay Avenue, Davao City

HOTEL AND RESTARANT TECHNOLOGY

BASIC OCCUPATIONAL SAFETY AND HEALTH PRACTICES
(BOSH 1)

VISION
A holistically developed and technologically equipped organization ready to serve God, Country and Humanity.

We Commit ourselves to:

MISSION
1. provide varied quality educational service and training programs to foster holistic competencies and technical-vocational
skills among persons;
2. develop technicians and professionals equipped with multiple competencies and positive work attitudes through
diverse and quality formative programs;
3. uphold the total development of persons through quality instruction, services and relevant transformative
programs;
4. Strengthen its competitiveness through sustained partnership and linkages with the industries;
5. Initiate innovative activities to harness sincerity, adaptability, service, orderliness and nationalism.

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 To attain its mission, Samson aims to :

INSTITUTIONAL 1. produce professionals and skilled middle level manpower who are globally competitive;
OBJECTIVES
2. provide quality education through continuous upgrading of programs and learning activities;
3. provide the individuals with knowledge, skills and attitudes required by the industry;
4. develop God-given talents and skills of the individuals and prepare them to become responsible
Filipino citizens;
5. train individuals to become nationalistic, conversant and aware of the relevant issues of the time;
6. undertake extension programs that facilitate the transfer of technology and promote self-reliance among the
marginal and less-privileged members of the society;
7. protect and conserve the environment;
8. establish partnerships and linkages that promote the alignment of the local, national and international
development goals;
9. Conduct research to support instructions, discover new ideas and uplift the quality of life in the community.

INSTRUCTORS INFORMATION
Name JONARD APRIL JAY S. DACUBOR Contact
Email Address dustinstreegan@gmail.com Consultation
Hours
COURSE INFORMATION
Course Code BOSH 1 Course Basic Occupational Safety Type Lecture/Lab Credit 3
Title and Health Practices 2 Units

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 Course Prerequisites/(Co- non Course Hotel and Restaurant Technology
requisites) Schedule

The course aims to develop the students competence in providing optimum learning opportunities in the future.

At the end of the course, the students are expected to:

Understand and comprehend the significance of safety and hygiene and sanitation and product knowledge
Course Intended Characterize micro-organisms related to food-borne illness and food spoilage, symptoms and preventive methods.
Learning Describe personal hygiene and health habits
Outcomes Identify what is FATTOM and its significance
Classify the proper use of cleaners and sanitizers
Perform procedures on controlling and extermination pests, insects and rodents
Recognize safe keeping and receiving of raw and prepared foods
Conduct safety and sanitation inspection
Understand material safety data sheets
Acquainted with the law and ordinance regulating to food safety and sanitation

COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

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TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency
Outcomes (ILO) Teaching/Learning Assessment Approach
Activities (TLAs)
12 Discuss the Student can be Lecture Syllabus Rubric score cards of
VMGO: aware of and Group Laptop class participation
Institution appreciative of the Discussion/prese Projector accomplished by:
Classroom Institutions VMGO, ntation Handbook Professor
policies classroom policies, Peer
Scope of the course overview, Self
course requirements and
Course grading system.
requirements
Grading
system
Lecture Syllabus Rubric score cards of
Overview of the Group Laptop class participation
Principle Safety Discussion/prese Projector accomplished by:
and Sanitation and ntation Professor
Hygiene Peer
Self
Test

COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

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TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
34 Introduction to At the end of this
Safety Hygiene Learning
and Sanitation experience the
students will be
able to:

Food Safety: A Define the food Lecture Return Return Demonstration

top priority sanitation and Group Demonstratio Moving Exam
Types of terminologies Discussion/prese n Oral recitation
contaminations Identify the ntation Syllabus Projects
and prevention different Role Playing Laptop
Causes of food functions of each Projector
borne illness food service
personnel
Describe
professional
food operations

COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

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TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
56 KITCHEN At the end of this
EDUCATION: Learning
experience the
students will be
able to:

Kitchen brigade Distinguish the Lecture Return Individual performance

and sections areas in the Group Demonstratio Return demonstration
Kitchen rules kitchen Discussion/prese n Moving exam
and regulations Identify the value ntation Syllabus Quiz
Kitchen tools and of kitchens dos Role Playing Laptop Identification of tools
equipment and and donts Projector
requisition Execute the
procedure in
borrowing and
issuing kitchen
tools and
equipment/ filling
request forms in
accordance with
the standards of
the
establishment

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 COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
79 Product At the end of this
knowledge: Learning
experience the
students will be
able to:

Purchasing and Enumerate the Lecture Return Individual performance

receiving stock description of Group Demonstratio Return demonstration
and FIFO purchasing and Discussion/prese n Moving exam
Importance or the vital ntation Syllabus Quiz
proper importance of Role Playing Laptop Identification of tools
purchasing and purchasing and Projector
receiving receiving goods
products and the
Unit of application of
conversion FIFO
Product proper Calculate and
storage convert nits in
Safekeeping of terms of
raw foods and centigrade and
product flow Fahrenheit
Material safety Describe the
data sheet awareness of
proper product
storage and
value the
importance of
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 safekeeping of
raw foods and
product flow
Record and able
to document the
use of Material
Safety data
sheet

COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

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TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
10 12 Proper hand At the end of this
washing: Learning
experience the
students will be
able to:

Hand-washing Understand and Lecture Return Individual performance

techniques and value the Group Demonstratio Group performance
importance importance if Discussion/prese n Laboratory
Kitchen Hand washing ntation Syllabus Return demonstration
operation and ad perform the Role Playing Laptop Moving exam
application proper hand Projector Quiz
Prepare salad, washing Identification of tools
sandwich and Execute kitchen
dessert operation in
connection with
hand washing
and preparing
foods like
salads,
sandwiches and
desserts
according to
proper
procedure.

COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

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TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
13 - 14 Food Microbiology, At the end of this
Food-borne Learning
illnesses: experience the
students will be
able to:
what is Food
Microbiology and Explain the Lecture Return Individual performance
its relevance to relationship Group Demonstratio Group performance
food safety and between food Discussion/prese n Laboratory
sanitation microbiology to ntation Syllabus Return demonstration
identify food- food safety and Role Playing Laptop Moving exam
borne illnesses, sanitation in the Experimentation Projector Quiz
symptoms and production of with the use of Identification of tools
its preventive food microscope to
measures Describe the magnify shapes
(methods) what the food- and formation of
borne illnesses, bacteria
possible Report
symptoms and
how to prevent
and the safety
categorize precautions
different hazards Describe the
and different hazards
contaminants and
bacterial growth contaminants
kinds of bacteria Understand how

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and its bacteria multiply
characteristics Distinguish the
kinds of bacteria
according to
formation/shape
s

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 COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
15 -16 Food At the end of this
Microbiology: Learning experience
the students will be
able to:

Recognize the
Viruses and different types of Lecture Return Individual performance
protozoa viruses and protozoa Group Demonstrati Group performance
Food-intoxication Distinguish food Discussion/pr on Laboratory
and infection intoxication from esentation Syllabus Return demonstration
FATTOM infection Role Playing Laptop Moving exam
Potential Identify the Projector Quiz
Hydrogen knowledge about the Experimentati
Sanitary defects specific time, on
FATTOM.
Interpret the how and
use of PH as a tool
to know if a
substance is acidic,
neutral or alkaline.
Identify the unveiled
terms for the
different sanitary
defect codes.

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 COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
17 Sanitary Facilities At the end of this
and Pest Learning experience
Management: the students will be
able to:

Cleaning and Identify the cleaning

sanitizing and sanitizing agent Lecture Return Individual performance
Proper Execute completely Group Demonstrati Group performance
maintenance of the proper cleaning Discussion/pr on Laboratory
equipment and processes and esentation Syllabus Return demonstration
utensils application of Role Playing Laptop Moving exam
Tools and sanitizers Students Projector Quiz
equipment in the Abreast of the participation Identification of tools
kitchen different types of in Q&A
3 Bucket system tools, equipment, activity
in washing, rinse facilities and Performs
and sanitizing machinery proper
Demonstrate the 3 equipment
bucket maintenance
method/system

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 COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
9 Principles of At the end of this
HACCP: Learning experience
the students will be
able to:

HACCP Identify what are the Lecture Return Individual performance

definition significance of CPP Group Demonstrati Group performance
HACCP and HACCP Discussion/pr on Laboratory
principles Illustrate the critical esentation Syllabus Return demonstration
Application of controlled points of Role Playing Laptop Moving exam
CCP and HACCP Students Projector Quiz
HACCP Describe the risk participation Identification of tools
Risk factors in factors in flow food in Q&A
flow of food Identify food flow activity
Food flow control control points
points Understand the food
Food flow flow consideration
considerations and present a
sample of food flow
chart

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 COURSE PLAN IN BASIC OCCPATIONAL SAFETY AND HEALTH PRACTICES

TIME FRAME
Week Subject topic Intended Learning Suggested Resources Competency Assessment
Outcomes (ILO) Teaching/Learning Approach
Activities (TLAs)
18 Laws relating to At the end of this
Food Sanitation: Learning experience
the students will be
able to:

Key points on Grasp and figure out Lecture Return Individual performance
serving safe the key points on Group Demonstrati Group performance
foods serving safe food Discussion/pr on Laboratory
International Acquainted with the esentation Syllabus Return demonstration
laws law regulating food Role Playing Laptop Moving exam
Sanitation code sanitation and safety Students Projector Quiz
of the Philippines o Laws and participation Identification of tools
Legal aspects ordinance in in Q&A
and regulations the activity
of food, water Philippines Field
and o Other interview
environmental regulations
sanitation and o Laws and acts
safety. in the in the
USA for food,
water, and
environmental

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 sanitation and
safety
o International
regulations
and standards
Identify the sanitation
codes of the
Crisis Philippines
management in Discuss the value of
emergencies and significance of
major physical planning for
injuries emergency cases.
Sanitation and Habituated with
safety in street stages of crisis
foods and other management
informal food Describe the street
sector food and local
economy,
employment and
type of business and
street foods
sanitation

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 COURSE REQUIREMENTS AND CLASS POLICY
Each student is required to:
1) attend at least 80% of the class hours (i.e., at least 12 sessions)
Course
2) submit individual/group assignments/projects
Requirements 3) visits tourism sites and evaluation
4) give a presentation of topics assigned to him/her; and
Lateness. A student will be marked late if he/she enters the class 5 minutes after the indicated time. Any student who
comes to class 15 minutes after the scheduled time or always late for two consecutive meetings shall be marked absent.
Missed work or exam. Any student who missed to give class presentation, submit a work assignment or to take a test
should consult the concerned instructor for immediate compliance.
Class Policy Cheating. Any student who committed any form of academic dishonesty shall be given a failed marked and a disciplinary
action provided in the Samsons Students Handbook and subject to the Guidance office.
Use of technology. Cell phones should be turned off while the session is in progress. Using laptops, smart phones, and
tablets shall be prohibited unless the instructor is aware of the purpose and permits students request.
GRADING SYSTEM TEXTBOOKS & SUPPLEMENTARY READINGS
Attendance/Participation/Assignment 20% Managing a food and safe kitchen
Quizzes/Projects 40% A guide on sanitation for service professionals, Anvil 2007
Exams 40% Sanitation and Safety for Hospitality Industry Institution Adela Jamorabo-Ruiz
Total 100%

Prepared by: Approved by:

JONARD APRIL JAY S. DACUBOR JANET C. DE LA FUENTE

Instructor/Trainer School Administrator

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