1.

Discuss and explain the types of learning outcomes used in the national
competency standards of your country.
Knowledge or cognitive

It covers the knowledge, this range

from recall or recognition of data,
concept and procedures to the
application of higher-order.
Questioning- used to start with the
verb, describe, list, state, define

Skill

Use especially for physical activity or

performance of given task.
Examination
Practical assessment
Competition
Field test

Attitude

Cover the emotional aspect such as

personal grooming, behavior, personality,
emotion, motivation, and attitude toward
people.
Examples.
Observation
Interview
Psycho test

2. Discuss and explain taxonomy for the knowledge category that would be
useful as a reference in writing national competency standard.

Category
Knowledge

Recall information or data

Comprehension

e.g. know basic ingredient knowledge

Require knowledge to demonstrate
comprehension

Application

e.g. apply nutrition value of each

ingredient
Require comprehension of information
to use or apply in any given situation

Analysis

e.g. preparation of meal

Require application to analyze data
and information

Synthesis

e.g. plan menu for suitable

Require analysis to form a whole new
meaning or entity.
e.g. create new taste/meal

3. Discuss and explain the different between general learning outcomes and
specific learning outcomes
General Learning Outcomes
Def:
Intended outcome of instruction stated
at a level broad enough to cover a
related group more specific behaviors

Specific Learning Outcomes

Def:
Intended outcome of instruction stated
at a level broad enough to cover a
related group more specific behaviors

Have Main Objective

Have Functional Objectives

Must Know

Should know, good to know

Broad level but precise

SMART level (Specific, Measurable,

Achievable, Reliable, Time Bound)

1st priority (Essential)

2nd priority (Important)

Examples:
GLO

SLOs

Organize and prepare food products to serve

This unit deals with the skills and knowledge required to
organize and prepare food products and services in a
range of settings within the hotel and travel industries
workplace context.
1. Read the menu and recipe to implement on situation
2. Organize and prepare equipment and utensils for use
3. Organize and prepare ingredients for mise-en-place
tasks
4. Prepare meat, seafood and poultry
5. prepare plates, bowls, complementary for suitable
tasks