BT 131 - Teaching Common Comp for Agri FIshery Arts PDF

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Republic of the PhilippinesCOLLEGE OF SAINT JOHN PAUL IIARTS AND SCIENCESCainta, RizalCOURSE SYLLABUSTEACHING COMMON COMPETENCIES FORAGRI-FISHERY ARTSCOLLEGE : College of EducationCOE VISION To prepare world-class leaders, scholars, innovators, educators and change agents; equipped with positive val...

Description

Republic of the Philippines

COLLEGE OF SAINT JOHN PAUL II ARTS AND SCIENCES Cainta, Rizal COURSE SYLLABUS TEACHING COMMON COMPETENCIES FOR AGRI-FISHERY ARTS COLLEGE

:

College of Education

COE VISION To prepare world-class leaders, scholars, innovators, educators and change agents; equipped with positive values, appropriate training and skills; for social transformation and development. COE MISSION : The College of Education shall primarily give professional and technical training, and provide advanced and specialized instruction to the scientific, social, economic and cultural assets of our country in the science and arts, technology, engineering, humanities and education, to bring forth a culture of excellence and world class competitiveness. CSJP VISION : In the year 2030, CSJP-II AS envisions itself to be: 1. One of the leading professional institution in the country through: - Competency- and outcomes-based education, and - A culture of innovation and continuous improvement; 2. An institution whose prominent graduates contribute to the welfare of society; and 3. A college of choice. CSJP MISSION : 1. Committed to world class education by continuous improvement and strong industry partnership; 2. Empower individual in discovering distinct core gifts to nurture their full potential; 3. Foster life-long learning of students and teachers; 4. Encourage exploration of unlimited avenues of learning through first-hand experiences; and 5. Embrace spiritual growth through celebration of God's love. INSTITUTIONAL CORE VALUES : P – Professionalism, A – Adaptability, U – Uniqueness, L – Leadership, I – Integrity, N – Nobility, I – Inquiry, A – Alliance, N – Nationalism, S – Spirituality

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COURSE CODE / Course Title:

BT 131 Teaching Common Competencies for Agri-Fishery Arts (AFA)

Credit Unit / No. of Hrs / Week:

3 Units / 54 Hours (Lecture)

Prerequisite

:

None

Prerequisite to

:

None

Type of Course

:

General Education

Term

/ SY

:

SY 2018-2019

Course Description

:

This course provides prospective teachers a foundation in teaching different competencies in Agri-Fishery Arts track, including concepts that will help to develop knowledge, skills, and attitude to perform different tasks on the track chosen. It covers common competencies on personal entrepreneurial competencies, environment and market, and occupational safety and health. It also includes different exploratory courses of Agri-Fishery Arts to give prospective teachers skills and knowledge on the track chosen. Course Objectives

:

At the end of this course, students should be able to: 1. Actively participate in small and whole group discussion forums by analyzing, constructing/creating, and evaluating information presented within the textbook, external readings/resources, student research, class activities, and field-experience. 2. Demonstrate understanding of the course materials through objective examinations and preparing and peer-microteaching, and group interdisciplinary lesson projects. 3. Course Content

Content / Time Allotment 1. Assessment of Personal Competencies and Skills (PECs) vis-à-vis PECs of a practicing entrepreneur/ employee 1.1 Characteristics 1.2 Attributes 1.3 Lifestyle 1.4 Skills 1.5 Traits 2. Analysis of PECs compared to those of a practitioner 3. Align one’s PECs based on the results of the assessment Strengthening and

:

Specific Objectives

Student Learning Outcomes

Teaching and Assessment Strategies

Evidence of Outcomes

Recognize Personal Entrepreneurial Competencies and Skills (PECs) needed 1.1 Compare one’s PECs with those of a practitioner /entrepreneur 1.2 Align one’s PECs with those of a practitioner /entrepreneur 1.3 Assess one’s PECs 1.4 Assess practitioner’s PECs

Develop and strengthen

The learners shall be able to create a business vicinity map reflective of the potential market in the locality/town.

The learners shall be

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Discussion and

Instructor’s

2

developing further one’s PECs

personal competencies and skills (PECs) needed 2.1 Identify areas for improvement, development and growth 2.2 Align one’s PECs according to his/her business/career choice 2.3 Create a plan of action that ensures success of his/her

able to create a business vicinity map reflective of the potential market in the locality/town.

Market (Town) 1. Key concepts of market 2. Players in the market (competitors) 3. Products & services available in the market

Recognize and understand the market 1.1 Identify the players/ competitors within the town 1.2 Identify the different products/services available in the market

The learners shall be able to create a business vicinity map reflective of the potential market in the locality/town.

Market (customer) 1. Key concepts in identifying and understanding the consumer 2. Consumer analysis through: 2.1 Observation 2.2 Interviews 2.3 Focus group discussion (FGD) 2.4 Survey

Recognize the potential customer/ market 2.1 Profile potential customers 2.2 Identify the customer’s needs and wants through consumer analysis 2.3 Conduct consumer/market analysis

The learners shall be able to create a business vicinity map reflective of the potential market in the locality/town.

1. Generating business ideas 1.1 Key concepts in generating business ideas 1.2 Knowledge, skills, passions, and interests 1.3 New applications 1.4 Irritants 1.5 Striking ideas (new concepts) 1.6 Serendipity Walk

1. Product development 2. Key concepts in developing a product 3. Finding Value 4. Innovation 4.1 Unique Selling Proposition (USP)

Create new business ideas 3.1 Explore ways of generating business ideas from ones’ own characteristics/attributes 3.2 Generate business ideas using product innovation from irritants, trends, and emerging needs 3.3 Generate business ideas using Serendipity Walk Develop a product/service 4.1 Identify what is of “value” to the customer 4.2 Identify the customer 4.3 Explain what makes a product unique and competitive 4.4 Apply creativity and

The learners shall be able to create a business vicinity map reflective of the potential market in the locality/town.

The learners shall be able to create a business vicinity map reflective of the potential market in the locality/town.

Oral Exam

Evaluation (Grade)

Activities

Result of Activities

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

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1. Selecting business idea 2. Key concepts in selecting a business idea 2.1 Criteria 2.2 Techniques

Branding

Occupational health and safety procedures

innovative techniques to develop marketable product 4.5 Employ a USP to the product/service Select a business idea based on the criteria and techniques set 5.1 Enumerate various criteria and steps in selecting a business idea 5.2 Apply the criteria/steps in selecting a viable business idea 5.3 Determine a business idea based on the criteria/techniques set Develop a brand for the product 6.1 Identify the benefits of having a good brand 6.2 Enumerate recognizable brands in the town/province 6.3 Enumerate criteria for developing a brand 6.4 Generate a clear appeal Identify hazards and risks 1.1 Observing safety work habits in the work place 1.2 Preventing hazards in the workplace

The learners shall be able to create a business vicinity map reflective of the potential market in the locality/town.

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

The learners shall be able to create a business vicinity map reflective of the potential market in the locality/town.

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

The learner independently identifies hazards correctly in accordance with occupational health and safety procedures.

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Evaluate hazards and risks 2.1 Identify work hazards in the workplace 2.2 Make a plan of action for the identified hazards Control hazards and risks 3.1 Demonstrate the use of PPEs in the workplace 3.2 Enumerate the benefits of observing safety procedure in the

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Exploratory Concepts in Agri-Crop Production NC I, II, and III

Exploratory Concepts in Fish Capture NC II

Exploratory Concepts in Fish Product Processing NC II

Exploratory Concepts in Landscape Installation and Maintenance NC II

workplace 1. Use of farm tools, equipment, and maintenance 2. Perform estimation and calculation 3. Interpret and read plans 4. Apply safety measures in farm operations 5. Support horticultural work 1. Apply safety measures in operations 2. Using tools and equipment in fish capture 3. Perform basic estimates and calculations 4. Applying food safety and sanitation 1. Packaging processed fish by bottling 2. Packaging processed fish by canning 3. Packaging processed fish by vacuum 1. Landscape Installation 2. Site clearing and grubbing 3. Site preparation activities 4. Install plant support 5. Maintenance operation

Teaching Methods/Strategies

:

The learners independently perform the tasked prescribed to acquire national certificate.

The learners independently perform the tasked prescribed to acquire national certificate.

The learners independently perform the tasked prescribed to acquire national certificate.

The learners independently perform the tasked prescribed to acquire national certificate.

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Discussion and Oral Exam

Instructor’s Evaluation (Grade)

Activities

Result of Activities

Lecture / Discussion, Cooperative Learning, Film Showing, Reporting and Socialized Discussion, Practicum

Requirements

:

Quizzes, Activities, Examination, Research Paper, Projects

Assessment / Evaluation

:

Term Exam – 40% (10% per Term), Attendance – 5%, Practical Exam/Projects – 40% (10% per Term), Quizzes – 10%

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Laboratory / Equipment

:

Laboratory for Industrial Arts (working tables, tools and equipment)

References

:

TESDA Modules for each Track, National Certificates 1-4

Prepared by:

Reviewed by:

Arch. Kristian B. Fernandez, uap Instructor

Mr. Rommel Z. de Leon, Ph.D. College Dean

Noted by:

Approved by:

Ms. Julita B. Dalere, MAEd Academic Dean

Ms. Ma. Lydia P. Cagang, MBA VPSA / School Director

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