Ang kursong ito ay sumasaklaw sa sarbey at pag-aaral sa kasaysayan ng Pilipinas mula sa panahon bago dumating ang mga Kastila hanggang sa kasalukuyang panahon.  Bibigyang- halaga ang mga katutubong anyo at mga katangian ng panitikan sa bawat panahon upang matutunan ang mga kalakaran tulad ng mga pasalaysay, paniniwala, kasabihan at kaugalian .  Isasagawa ang pagbasa at pagpapakahulugan sa iba-ibang akdang pampanitikan at mula rito’y mahango ang isinasaad na mithiin, adhikain at pangarapin ng sambayanan sa gayo’y malinawan ang proseso ng paglilinang ng ating pambansang katauhan.

The student will learn theoretical and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures for handling stuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner, Receive and securely store food in-coming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare and store food in a safe and hygienic manner, prepare appetizers and salads; Prepare soups, stocks and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.

This course is an output-based course involving plant and animal physiology, intended for PhD students. Students are expected to choose a plant or an animal, preferably found in the locality where the student resides, and provide an in-depth biological information about the chosen plant or animal in terms of the following areas in physiology: morphology, anatomy, biological compounds, and biological processes. Set of Laboratory activities as a learning material that will help learners understand the various concepts in the physiology of the chosen organism will be drafted as well. Expected output of the course is a monograph on the physiology of the organism of interest which includes two parts:( a) general physiology of the organism and (b) laboratory activities.

This course is designed to provide students with the knowledge on how to improve their coaching skills and to improve the skills of their athletes by  applying the different principles , theories and techniques learned.

This course is designed to provide students with the knowledge on how to improve their coaching skills and to improve the skills of their athletes by applying the different principles , theories and techniques learned.