Foreign Language I (HPCFln223) - Week 1 Overview

Course Overview and Institutional Administration

  • Course Title: Foreign Language I
  • Course Code: HPCFIn223
  • Academic Department: College of Hospitality Management & Tourism (CHMT)
  • Institution: Dr. Yanga's Colleges, Inc. (DYCI) — Founded 1950
  • Academic Year: 2025 – 2026
  • Instructors:
    • Kristine Mae P. Policarpio, LPT
    • Dr. Marites S.A. Sumalbag

Desired Learning Objectives and Course Introduction

  • Desired Learning Objectives (DLOs):
    • DLO1: Interact with classmates and learn the importance of the values one must possess.
    • DLO2: Relate the vision and mission statement of the college directly to the course.
    • DLO3: Demonstrate active interest in the diverse topics detailed within the course syllabus.
  • Purpose of the Course Module:
    • Designed for 1st-year learners to familiarize themselves with Foreign Language I (HPCFIn223).
    • Aims to enhance appreciation and enjoyment of college life through structured interactions with peers and teachers.
    • Facilitates the acquisition of relevant linguistic and cultural insights aligned with hospitality and tourism studies.

DYCI Institutional Vision, Mission, and Core Values

  • Institutional Vision Statement:

    • Illumined by the spirit of being magis quam schola, familia—more than a school, a family—Dr. Yanga’s Colleges, Inc. envisions to be:
    1. A God-centered and glocally excellent beacon of moral formation;
    2. A center for holistic learning;
    3. A hub for transformative research and innovations;
    4. A model of sustainable societal communion for all humanity.

  • Institutional Mission Statement:

    • DYCI is committed to achieving its vision through a three-fold mission:
    1. Edification: To edify learners and stakeholders through God-centered and holistic formation of the heart, mind, and soul.
    2. Transformation: To transform learners through glocalized education and culture, fusing global competencies with local rootedness and social responsibility.
    3. Communion and Leadership: To instill in every DYCIan the call to lead, to serve, and to commune with society through sustainable and transformative pursuits.

  • DYCI Core Values:

    • God-Centeredness:
    • Forms the philosophical bedrock of DYCI's core values.
    • An English term signifying a steadfast commitment to align actions, words, and thoughts to glorify God, while maintaining respect for individuals across every faith, mission, and identity.
    • Served as the fundamental principle lived out through Magis, Sapientia, and Paraya.
    • Magis:
    • Latin term for "more."
    • Embodies the spirit of aspiring for more, for the common good, and for the greater glory of God.
    • Embraced by creatively and innovatively pursuing personal growth, refining skills, expanding knowledge, and cultivating virtues to exceed personal bests in service to humanity.
    • Sapientia:
    • Latin term for "wisdom."
    • Symbolizes the gentle wisdom conveyed from a lifelong pursuit of both local and global knowledge and truth.
    • Embodied by strengthening interpersonal relationships through knowledge as an act of caring for the whole person (cura personalis).
    • PaRaYa:
    • A Filipino term signifying the sincere gift of self.
    • Represents a coined acronym denoting DYCI’s heart for the community (PA-mayanan), the school (paa-RA-lan), and the parish (parok-YA).
    • Embodied through participation in sustainable actions that uplift neighbors' lives via stewardship, empathy, and social responsibility.
    • Humilitas:
    • Latin term for "humility."
    • Reflects the quiet strength found in lowering oneself in love, surrendering wholeheartedly to the Creator, and recognizing that all goodness flows from God.
    • Embodied by glorifying God through a life of gratitude and simplicity—focusing on essential truths and offering oneself generously as an instrument of compassion, kindness, and gentle leadership without seeking recognition.
    • Ubuntu:
    • Integrated as a fundamental core value expressing interconnectedness and shared humanity.

Integrated Management Systems Policy and Graduate Attributes

  • Integrated Management Systems Policy Statement:

    • Upholds an unwavering commitment to delivering meaningful basic and higher education with emphasis on glocal excellence, holistic character development, and spiritual growth.
    • Focuses on cultivating globally competitive and locally relevant Filipino leaders and professionals embodying Magis, Sapientia, Paraya, and Humilitas.
    • Commits to continuous operational improvement to meet international standards, serve stakeholder interests, ensure responsible management of intellectual property, and contribute to ethical and sustainable societal advancement.

  • Institutional Graduate Attributes:

    • Mindful Scholars:
    • Academic Excellence
    • Critical and Creative Thinkers
    • Accountable Professionals
    • Ethical Professionals
    • Lifelong Learners
    • Global Citizens and Leaders:
    • Global Citizens
    • Community-Oriented Leaders
    • Innovative Communicators
    • Effective Communicators
    • Technologically Competent Innovators

  • College Graduate Attributes (CHMT Specific):

    1. Demonstrate and practice excellent business communication skills.
    2. Undertake tasks, functions, duties, and operational activities across hotels, restaurants, travel agencies, and governmental/non-governmental agencies following international standards.
    3. Demonstrate the ability to develop well-rounded service providers operating within multi-cultural and diverse hospitality and tourism environments.
    4. Initiate change and development in hospitality and tourism through active participation in research addressing global issues, concerns, and eating habits to promote general well-being.
    5. Analyze situations, identify problems, formulate precise solutions, and implement corrective actions.
    6. Possess high levels of personal responsibility, self-esteem, sociability, self-management, integrity, and honesty.
    7. Promote Filipino cultural heritage by thinking globally and acting locally while applying entrepreneurial skills.
    8. Exemplify the essence of DYCIan Core Values in personal, professional, and workplace spheres.

CHMT Leadership, Vision, Mission, and Objectives

  • College Leadership & Administrative Staff (AY 2025 – 2026):

    • Dean: Dr. Victoriana A. Piliin
    • Vice Dean: Mary Rose Anson P. Ignacio, MBA, CHMP
    • Program Head (Hospitality Management): Jonnel R. Enriquez, MSHRM, CHMP
    • Program Head (Tourism Management): Ricky G. Trofeo, MBA, CTMP
    • Administrative Staff / TESDA Coordinator: Ms. Imelda S. Dionisio
    • Property Custodian: Ms. Lea S. Gregorio

  • CHMT Vision:

    • Foster world-class and affordable Hospitality and Tourism education.

  • CHMT Mission:

    • Provide access to higher education through academic rigor and integrity, professional training, and a caring approach.

  • CHMT Goals and Objectives:

    • Offer relevant and proactive curricular programs to produce competent hospitality service providers and industry practitioners.
    • Develop and enhance student knowledge and skills to deliver multi-culturally competent services and actively promote Filipino cultural heritage.
    • Prepare students for career employment, enabling them to work effectively with diverse populations and settings while keeping abreast of global competition and upholding values of sincerity and honesty.
    • Engage in community outreach programs designed to elevate the living conditions of marginalized and less fortunate families in nearby communities.
    • Continually evaluate and appraise college programs to ensure sustained relevance to community and national needs, producing productive global citizens.

Common Program Outcomes and Industry Concepts

  • Program Outcomes Common to Tourism and Hospitality Disciplines:

    1. Demonstrate comprehensive knowledge of the tourism industry, local tourism products, and services.
    2. Apply relevant national and international laws governing the hospitality and tourism industry.
    3. Observe and execute systematic risk mitigation activities.
    4. Utilize modern information technology applications tailored for tourism and hospitality operations.
    5. Efficiently manage and market service-oriented business organizations.
    6. Demonstrate administrative and managerial competence in service-oriented businesses.
    7. Prepare, analyze, and monitor industry-specific financial transactions and statements.
    8. Perform human capital development functions within tourism-oriented organizations.
    9. Utilize diverse communication channels and languages proficiently when interacting with guests and industry colleagues.

  • Key Conceptual Frameworks:

    • Risk and Crisis Management in Tourism:
    • Risks and crises manifest in multiple forms: health threats (such as the 2020 global coronavirus pandemic), natural disasters (earthquakes, floods), political unrest, and terrorist attacks.
    • These emergencies pose immediate threats to destinations, industry sustainability, and tour operator management.
    • Human Capital Development (HCD):
    • Defined as a macro-economic strategy focused on improving the full system of human interaction within the overall tourism experience.
    • Objective: Elevate the quality of tourism-related service delivery to maximize economic benefits and profitability for all industry stakeholders.

United Nations Sustainable Development Goals (SDGs)

  • Goal 1: No Poverty — End poverty in all its forms everywhere (specifically targeting extreme poverty, defined as people living on less than $1.25 per day).
  • Goal 2: Zero Hunger — End hunger, achieve food security and improved nutrition, and promote sustainable agriculture.
  • Goal 3: Good Health and Well-Being — Ensure healthy lives and promote well-being for all individuals at all ages.
  • Goal 4: Quality Education — Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all.
  • Goal 5: Gender Equality — Achieve gender equality and empower all women and girls.
  • Goal 6: Clean Water and Sanitation — Ensure availability and sustainable management of water and sanitation for all.
  • Goal 7: Affordable and Clean Energy — Ensure access to affordable, reliable, sustainable, and modern energy for all.
  • Goal 8: Decent Work and Economic Growth — Promote sustained, inclusive, and sustainable economic growth, full and productive employment, and decent work for all.
  • Goal 9: Industry, Innovation and Infrastructure — Build resilient infrastructure, promote inclusive and sustainable industrialization, and foster innovation.
  • Goal 10: Reduced Inequality — Reduce inequality within and among countries.
  • Goal 11: Sustainable Cities and Communities — Make cities and human settlements inclusive, safe, resilient, and sustainable.
  • Goal 12: Responsible Consumption and Production — Ensure sustainable consumption and production patterns.
  • Goal 13: Climate Action — Take urgent action to combat climate change and its systemic impacts.
  • Goal 14: Life Below Water — Conserve and sustainably use oceans, seas, and marine resources for sustainable development.
  • Goal 15: Life on Land — Protect, restore, and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, halt and reverse land degradation, and halt biodiversity loss.
  • Goal 16: Peace, Justice and Strong Institutions — Promote peaceful and inclusive societies for sustainable development, provide access to justice for all, and build effective, accountable, and inclusive institutions at all levels.
  • Goal 17: Partnerships for the Goals — Strengthen the means of implementation and revitalize global partnerships for sustainable development.

Foreign Language I (Japanese) Course Syllabus and Timeframe

  • Course Description:

    • Focuses on training students to develop basic conversational skills in Japanese.

  • Specific Course Objectives:

    • Cultivate an appreciation, openness, and respect for Japanese culture, traditions, and communication norms.
    • Develop an understanding of cultural principles influencing Japanese language structure, politeness levels, and honorific communication styles.
    • Foster personal discipline, patience, and consistency in language learning.
    • Understand basic Japanese writing systems, specifically Hiragana and Katakana.
    • Master reading and writing Hiragana and Katakana accurately, preserving stroke order and pronunciation.
    • Acquire essential vocabulary and standard expressions for daily interactions (greetings, self-introductions, numbers, dates, time, and daily activities).
    • Engage in basic conversations using correct pronunciation, intonation, and culturally proper expressions.
    • Build enhanced listening comprehension for short-spoken Japanese phrases to generate appropriate written or oral responses.
    • Develop self-confidence and polite deportment in foreign language communication.

  • 18-Week Course Timeframe:

    • Week 1: Orientation
    • Week 2: Introduction to Japanese Language, Culture, and Writing Systems (Hiragana, Katakana, and Kanji)
    • Week 3: Culture Input: Basic Greetings, Self-Introduction, and Core Vocabulary (Nationality, Language, Occupation)
    • Week 4: Numbers, Dates, Days of the Week, and Time Expressions
    • Week 5: Preliminary Examination
    • Week 6: Hiragana (Reading, Writing, and Pronunciation Rules)
    • Week 7: Hiragana Reading and Writing Drills
    • Week 8: Katakana (Reading, Writing, and Pronunciation Rules)
    • Week 9: Katakana Reading and Writing Drills
    • Week 10: Midterm Examination
    • Week 11: Basic Vocabulary Module 1 (Body Parts, Family, and Relationships)
    • Week 12: Basic Vocabulary Module 2 (Transportation and Directions)
    • Week 13: Basic Vocabulary Module 3 (Food, Dining, and Daily Activities)
    • Week 14: Semi-Final Examination
    • Week 15: Interrogative Expressions (What, Where, When, How, How Much)
    • Week 16: Common Grammatical Patterns and Everyday Conversational Expressions
    • Week 17: Final Review and Translation Practice Exercises
    • Week 18: Final Examination

Program Outcomes for Tourism and Hospitality Management

  • Tourism Management Program Outcomes:

    • Knowledge Domain:
    1. Plan, implement, and monitor tours and sales activities.
    2. Research, plan, and conduct tour guiding operations.
    3. Develop marketing programs and arrange travel services.
    4. Plan, organize, execute, and evaluate MICE (Meetings, Incentives, Conferences, and Exhibitions) activities.
    5. Plan, develop, and evaluate tourism sites and attractions.
    • Skills Domain:
    1. Source and package tourism products and services.
    2. Manage and facilitate extended tour experiences.
    3. Manage and evaluate local marketing strategies.
    4. Design comprehensive concepts for major events or functions.
    5. Source and provide destination information and advice.
    • Character Domain:
    1. Establish and maintain safe touring conditions.
    2. Establish and monitor innovative tourism programs and projects.
    3. Promote tourism products and services ethically.
    4. Deliver effective customer service.
    5. Implement event management systems and operational procedures.
    6. Demonstrate and observe profound respect for indigenous peoples.

  • Hospitality Management Program Outcomes:

    • Knowledge Domain:
    1. Produce food products and services that comply strictly with enterprise standards.
    2. Apply management skills in food and beverage (F&B) service operations.
    3. Perform full guest-cycle services within front office operations.
    4. Maintain housekeeping operations for guestrooms and facilities.
    5. Plan and implement workplace risk management programs.
    6. Deliver standard F&B service and manage operations seamlessly.
    • Skills Domain:
    1. Promote products and services effectively to customers.
    2. Monitor food and beverage cost controls and revenues.
    3. Monitor quality customer and guest service metrics.
    4. Provide professional housekeeping services to guests.
    5. Practice occupational health and safety (OHS) procedures.
    6. Provide knowledgeable advice to patrons regarding F&B choices.
    • Character Domain:
    1. Apply standard safety protocols when handling food items.
    2. Build and sustain a collaborative team approach to service delivery.
    3. Maintain consistent service quality standards.
    4. Respond effectively to customer queries to preserve service quality.
    5. Strictly follow safety and security protocols.
    6. Maintain stringent quality control across F&B operations.

Course Requirements, Grading Breakdown, and Classroom Expectations

  • Course Requirements:

    1. Regular class attendance
    2. Proper classroom behavior (compliance with institutional rules and regulations)
    3. Active class participation
    4. Completion of quizzes, assignments, seatwork, and oral recitations
    5. Major Examinations (Prelim, Midterm, Semi-Final, Final)
    6. Group Project execution
    7. Industry Immersion, Exposure Tours, Familiarization, and Attendance at Local/International Seminars/Trainings
    8. Submission of a Compiled Portfolio containing:
    • Reflective Journal
    • Writing Activity Outputs
    • Internet and Research Outputs
    • Collaborative Work Outputs

  • Grading System Breakdown:

    • Class Standing (40%): Quizzes, Seatwork, Assignments, Reflective Journal, and Project Outputs
    • Major Examinations (40%): Preliminary, Midterm, Semi-Final, and Final Examinations
    • Project (10%): Designated Term Project
    • Attendance and Character (10%): Evaluated through face-to-face learning-related conduct and attendance
    • Total: 100%

  • Classroom Policy Rules ("Be SMART!"):

    • Wear: Wear appropriate uniform; arrive on time, prepared, alert, and ready to learn.
    • Say please and thank you: Maintain politeness using standard courtesy words.
    • Make: Make friends and show thoughtfulness toward peers.
    • Respect: Demonstrate respect for oneself and others at all times.
    • Try: Try your best and strive for personal excellence.

Practical Activities and Assessment Assignments

  • Reflective Journal Assignment Details:

    • Word Count: 200 – 250 words
    • Prompt Question: "How can the DYCI Core Values help you become a successful hospitality or tourism professional while studying Foreign Language 1?"
    • Required Elements:
    1. Statement of personal career and academic goals.
    2. Specific core values targeted for personal development.
    3. Analysis of how learning the Japanese language directly supports future professional endeavors in hospitality or tourism.

  • "About Me" Profile Assignment Details:

    • Format Requirements: Completed neatly and creatively on one sheet of short bond paper.
    • Required Information:
    1. Recent personal photograph
    2. Full Name
    3. Academic Program and Year Level
    4. Hometown
    5. Hobbies and Personal Interests
    6. Dream Job
    7. Rationale for selecting the Hospitality/Tourism field
    8. One specific expectation for Foreign Language I
    • Submission Deadline: Scheduled for the next class meeting.

Course References

  • Dr. Yanga's Colleges, Inc. Student Handbook
  • Academic Subject Material Reference: HPCFln313
  • Multimedia Instruction: Educational Video Resource (https://www.facebook.com/reel/492912047006625)