CMO No. 7, Series of 2019

• CHED Memorandum Order No. 07, Series of 2019 outlines the policies, standards, and guidelines for the Bachelor of Science in Food Technology program.
• The order is in accordance with Republic Act (RA) No. 7722, also known as the "Higher Education Act of 1994".
• Implements an outcomes-based quality assurance system as advocated under CMO 46 s. 2012.
• Commission en banc Resolution No. 087-2018, dated March 6, 2018, approved the policies.

Introduction

• The policies implement a shift to learning competency-based standards/outcomes-based education, based on Guidelines for the Implementation of CMO 46 s 2012.
• The core competencies' expected of BS Food Technology graduates are specified, regardless of the type of Higher Education Institution (HEI).
• The PSG provides sample HEIs the ability to innovate in the curriculum, assessing how best to achieve learning outcomes.

Authority to Operate

• Private Higher Education Institutions (PHEIs) intending to offer BS Food Technology must secure government recognition.
• PHEIs with existing BS Food Technology programs must shift to an outcomes-based education approach, securing approval for the shift.
• State Universities and Colleges (SUCs), and local colleges and universities should adhere to the provisions in the policies and standards.

General Provisions

• The articles that follow provide minimum standards, requirements, and prescriptions.
• The minimum standards are expressed as a minimum set of desired program outcomes.
• CHED designed a curriculum to attain such outcomes.
• The prescribed "minimum unit requirement" is determined under Section 13 of RA 7722.
• CHED employs a curriculum map.
• CHED determined curriculum delivery methods.
• The sample course syllabi are provided in Article V Section 13.
• CHED determined the physical and human resource requirements for operation of the program.

Program Specifications

• The degree program is named Bachelor of Science in Food Technology.
• Food Technology is a discipline using science and related fields to convert raw materials into safe, stable, palatable, and nutritious foods.
• The field includes post-harvest handling, preparation, processing, packaging, storage, ensuring food and nutrition security, safety, and well-being.
• Includes social, cultural, economic, managerial, entrepreneurial, and environmental aspects, and the art of food preparation.
• The program trains professionals to apply science and technology in post-harvest handling, preparation, processing, packaging and storage, etc.

Specific Professions

Graduates can pursue careers in:

• Food manufacturing and engineering.
• Quality control/assurance.
• Product development and innovation.
• Food analysis.
• Food microbiology.
• Marketing.
• Distribution and sales.
• Research, extension, instruction, and government research institutions.
• Food Control and Regulatory agencies (FDA, Dept. of Agriculture, and other health departments).
• Food service.
• Academe.
• Entrepreneurship.

Allied Fields

BS Food Technology is closely related to:

• Nutrition
• Agriculture
• Biochemistry
• Microbiology
• Fisheries
• Engineering (Food, Chemical, Industrial, Agricultural and Sanitary).
• Pharmacy
• Veterinary Medicine
• Chemistry

Program Outcomes

• Minimum standards for the BS Food Technology program are expressed in minimum set of program outcomes.
• Graduates should articulate latest specific field developments, communicate effectively, and collaborate in diverse teams.
• Graduates must act ethically, preserve Filipino heritage, generate agriculture knowledge, and formulate food technology plans.

Specific to sub-discipline

• Graduates will demonstrate communication skills, explain food ingredient functionality, and possess knowledge of food regulations.
• Graduates must also understand microorganisms, engineering principles, sanitation, and food properties.
• The program aims to foster the ability to create innovative food technologies and new products.

Curriculum Description

• The BSFT curriculum provides an understanding of sciences and related fields, enabling graduates to apply knowledge.
• The program uses an outcome-based curriculum.
• Emphasizes development to foster training in food science and competencies.
• This curriculum prepares well-rounded food technology professionals with competencies in the principles and practice of food science and technology.

Sample Curriculum

• Sample curriculums are provided for a Certificate of Food Technician (88 units) and a Bachelor of Science in Food Technology (165 units).
• The certificate includes General Education, Tool, Professional Courses, On-the-job Training, NSTP, and Physical Education.
• The baccalaureate includes General Education, Tool, Professional Courses, Electives, Thesis, On-the-job Training, and NSTP/PE.

Sample Program of Study

• Institutions may modify the sample program based on industry needs, ensuring all required courses/competencies are offered.
• The OJT-1 gives the student practice in food technology including research, analysis and processing.

Sample Curriculum Map

• Curriculum map is that relates all the courses listed in the program curriculum to declared outcomes.

Curriculum Delivery

• The BS Food Technology curriculum adheres to a learner-centered paradigm and student must acquire competencies.
• Teaching-learning strategies facilitate acquisition of competencies and teaching learning is collaborative.

Program Administration

• The department chair must have master's degree in food technology/science.
• At least 50% of faculty teaching professional courses must have a Bachelor's degree in Food Technology and a Master's degree in Food Technology/Food Science or in allied field.
• At least 3 years teaching experience (or related work).

Faculty Development

• Institutions should encourage faculty to pursue graduate studies, attend seminars, undertake research, and present papers.
• Institutions provide tuition subsidy, study leave with pay, deloading, travel grants, and awards.

Library

Libraries should maintain updated textbooks/references for core curriculum courses and complement curriculum delivery.

Laboratory

• Food technology department should operate physico-chemical, microbiology, sensory evaluation, product development, food processing, supply storage, and instrument labs.
• Specific equipment/instruments and glassware are listed in course specifications (Annex D).

Audio-Visual

Shall have at least 1 each of the following.

• Overhead projectors
• Audio-video player
• Sound system
• Television
• LCD multi-media player

Admission and Retention

Admission requires graduation from secondary level. Higher education institutions must specify admission, retention, and residency requirements.

Compliance of HEIs

HEIs use CHED Implementation Handbook for OBE and ISA and when applying for permit. HEI must submit

• complete program outcomes, including its proposed additional program outcomes.
• proposed curriculum and its justification.
• proposed performance indicators for each outcome.
• proposed outcomes-based syllabus for each course.
• proposed system of program assessment and evaluation.
• proposed system of program Continuous Quality Improvement (CQI).

Transitory Provision

• Private/state universities and colleges with existing authorization for BS Food Technology have 3 years to comply with CMO requirements.
• The minimum curricular requirements must be implemented starting Academic Year 2019-2020.

Effectivity Clause

• This CMO takes effect 15 days after publication.
• Implemented beginning Academic Year 2019-2020.