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Program Description
A four-year board program that integrates the discipline of chemistry, biology, and engineering in the innovation and processing of safe, stable, palatable, and nutritious food in order to address the growing global security concerns. The program provides students with knowledge in foundations of food technology associated with raw food materials, production management, and food science.
PROGRAM learning outcomes
PLO1. Ability to demonstrate a broad and coherent knowledge and understanding in the core areas of chemistry; organic, physical, biological and analytical chemistry; and in addition the necessary background in mathematics and physics;
PLO2. Gather data using standard laboratory equipment, modern instrumentation and classical techniques;
PLO3. Engage in lifelong learning and understanding of the needs to keep abreast of the development in the specific field of practice.
PLO4. Qualify for further study and/or for entry-level professional employment in the general workplace;
PLO5. Work effectively and independently in multi-disciplinary and multi-cultural teams;
PLO6. Act in recognition of professional, social, and ethical responsibility;
PLO7. Effectively communicate orally and in writing using both Filipino and English language and able to write and concise technical report;
PLO8. Articulate and discuss the latest development in the specific field of practice;
PLO9. Preserve and promote “Filipino historical and cultural heritage”.
entry requirement:
Graduate of Senior High School STEM Strand
AREAS UNDER SURVEY
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AREA I
VISION, MISSIONS, GOALS AND OBJECTIVES
VISION, MISSIONS, GOALS AND OBJECTIVES
AREA II FACULTY
AREA III
CURRICULUM AND INSTRUCTION
CURRICULUM AND INSTRUCTION
AREA IV SUPPORT TO STUDENTS
AREA V
RESEARCH
RESEARCH
AREA VI
EXTENSION AND COMMUNITY INVOLVEMENT
EXTENSION AND COMMUNITY INVOLVEMENT
AREA VII
LIBRARY
LIBRARY
AREA VIII
PHYSICAL PLANT & FACILITIES
PHYSICAL PLANT & FACILITIES
AREA IX
LABORATORIES
LABORATORIES
AREA X
ADMINISTRATION
ADMINISTRATION
Self Survey
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