Search results: 3380
6438 (MCode) & 6478 1:30 MTh Physical Activity Towards Health and Fitness (Sports) 2nd Sem SY 21-212
This course may be described as SPORTS SKILLS activities. It pertains to various activities with special kind of skill particularly needed in playing of highly organized games which are governed with rules and regulations such as Individual/Dual Sports and Team Sports. The emphasis is the development of a certain degree of expertise in the organization, officiating, playing and scheduling of these games depending on one’s needs, interest and aptitudes. It also helps/enriches students for proper adaptation of time particularly scheduling of games during a tournament in the school or in their community or locality.
- Teacher: RONDA NAVALTA
- Enrolled students: 56
- Teacher: RONDA NAVALTA
- Enrolled students: 54
This course deals with the application of chemistry in the identification, examination of physical evidence includes study of blood, semen and other body fluids, gunpowder, explosives, hair and textile fibers, chemical aspect of document examination, problems of glass fragments and glass fractures, moulage, metallurgy, and petrography as applied to crime investigation, and solutions of legal problems.
- Teacher: Shiellah Mae Barsicula
- Enrolled students: 35
This course deals with the application of chemistry in the identification, examination of physical evidence includes study of blood, semen and other body fluids, gunpowder, explosives, hair and textile fibers, chemical aspect of document examination, problems of glass fragments and glass fractures, moulage, metallurgy, and petrography as applied to crime investigation, and solutions of legal problems.
- Teacher: Shiellah Mae Barsicula
- Enrolled students: 35
- Teacher: SUSAN Galamay
- Enrolled students: 34
- Teacher: CHRISTOPHER ALLEN MARQUEZ
- Enrolled students: 23
The course deals with interactions between science and technology and social, cultural, political, and economic contexts that shape and are shaped by them. (CMO No. 20, series of 2013)
- Teacher: LORNA ABAN
- Enrolled students: 21
Advance Oral Communication is a general education course offered to students.This course is designed to develop students’ oral communication skills for effective personal, group, and public communication in various disciplines. It includes basic knowledge and concepts as the conceptual and theoretical foundations of oral communication. This course provides an opportunity for the students to manifest their knowledge and skills by undergoing actual activities in speaking.
- Teacher: MABEL MAMAOAG
- Enrolled students: 42
This course focuses on Labor Standards that set forth the minimum standards for a healthy and safe working environment not only for the employees but also for the employer. It also will introduce Labor Relations which set forth the guidelines between the labor relation of employee and the employer and the different processes and details related and relevant to the employer and employee relationship including termination of employment and remedies against illegal termination. And lastly, it will provide a survey on the coverage of and the benefits under the different laws on social legislation.
- Teacher: Diwata Donato
- Enrolled students: 15
- Teacher: GLICERIA MARZAN
- Enrolled students: 23
Forensic Chemistry & Toxicology laboratory introduces the BSCriminology students to fundamental techniques and skills needed for the proper gathering and identification of substances which are related to in their field of specialization..
- Teacher: GLICERIA MARZAN
- Enrolled students: 23
CFE 104 is a course that deals with the life and ministry of CICM missionaries worldwide. It focuses on the spirituality and missionary character of the Congregation, anchored on Jesus whose words and deeds become their source of inspiration in order that their faith maybe strengthened through the model that He set for them.
This course aims to deepen the students" understanding of the life and mission of the CICM missionaries with Fr. Theophile Verbist and his companions who laid the foundations of the congregation. Going through this course, the students will be deeply familiarized with the richness of the Congregation and will be enabled to reflect on the value of its presence for them. As such, this course provides them an avenue for following Jesus more closely in their personal lives as members of the Church, the community of Jesus’ disciples, in the way CICM exemplifies, and with Mary as their inspiration.
- Teacher: JUDITH DAGUIO
- Enrolled students: 35
This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments. It will also expose the students on the unique aspect of managing a service-based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm. The course introduces the housekeeping department of a hotel and lodging organization: its organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and recordkeeping; precautionary procedures; guest safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations
- Teacher: JESUSA ANA MARIA JACALNE
- Enrolled students: 41
- Teacher: JONATHAN VERGARA
- Enrolled students: 52
![<span class="highlight">7</span>:30 TF- CFE 104[6<span class="highlight">7</span>43] CICM Mission Identity](https://lms.smu.edu.ph/pluginfile.php/406374/course/overviewfiles/Capture.JPG)
CFE 104 is a course that deals with the life and ministry of CICM missionaries world wide. It focuses on the spirituality and missionary character of the congregation, anchored on Jesus whose words and deeds become their source of inspiration in order that their faith may be strengthened through the model that He set for them. This course aims to deepen the students’ understanding of the life and mission of the CICM missionaries with Fr. Theophile Verbist who laid the foundations of the congregation. Going through this course, the students will be deeply familiarized with the richness of the congregation and will be enabled to reflect on the value of its presence for them. As such, this course provides the students an avenue in following Jesus more closely in their personal lives as members of the Church, the community of Jesus’ disciples, in the way CICM exemplifies, and with Mary as their inspiration.
- Teacher: JONATHAN VERGARA
- Enrolled students: 1
This course deals with the life and ministry of CICM missionaries worldwide. It focuses on the spirituality and missionary character of the Congregation, anchored on Jesus whose words and deeds become their source of inspiration in order that their faith may be strengthened through the model that He set for them. This course aims to deepen the students’ understanding of the life and mission of the CICM missionaries with Fr. Theophile Verbist and his Companions who laid the foundations of the Congregation. Going through this course, the students will be deeply familiarized with the richness of the Congregation and will be enabled to reflect on the value of its presence for them. As such, this course provides them an avenue for following Jesus more closely in their personal lives as members of the Church, the community of Jesus’ disciples, in the way CICM exemplifies, and with Mary as their inspiration.
- Teacher: JONATHAN VERGARA
- Enrolled students: 51
The course introduces students to the knowledge and skills necessary to food styling techniques and to make the food look attractive in the finished photograph. Topics include the areas of hot and cold foods, location and studio setups, and advertising and editorial differences. The workings of the food studio and the interaction between photographer and food stylist are presented through lecture and laboratory demonstration. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph.
- Teacher: JOHN MICHAEL IBARRA
- Enrolled students: 33
The course introduces students to the knowledge and skills necessary to food styling techniques and to make the food look attractive in the finished photograph. Topics include the areas of hot and cold foods, location and studio setups, and advertising and editorial differences. The workings of the food studio and the interaction between photographer and food stylist are presented through lecture and laboratory demonstration. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph.
- Teacher: JOHN MICHAEL IBARRA
- Enrolled students: 7
The course introduces students to the knowledge and skills necessary to food styling techniques and to make the food look attractive in the finished photograph. Topics include the areas of hot and cold foods, location and studio setups, and advertising and editorial differences. The workings of the food studio and the interaction between photographer and food stylist are presented through lecture and laboratory demonstration. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph.
- Teacher: JOHN MICHAEL IBARRA
- Enrolled students: 32