Bachelor of Technical-Vocational Teacher Education (BTVTEd)
Formerly Bachelor of Technical Teacher Education (BTTE)
BTTE is a ladderized degree that combines a college degree and TESDA programs. The program is designed to develop the students’ knowledge and skills in teaching or training Technical-Vocational programs.
Nova Schola Tanauan offers three fields of specializations.
- Food and Service Management
- Educates students on the proper way of handling and preparing food.
- Students undergoing this major will learn basic and advance baking, international cuisines and even bartending.
- Career path includes: K-12 Teacher, Food Processing Supervisor
- Animation
- Teaches students the principles of animation.
- The program further enhances the student’s skill by training its students in the use of animation software.
- Career path includes: K-12 Teacher, Studio Animator,
- Computer Hardware Servicing
- trains students in repairing computer hardware components and troubleshooting common hardware problems.
- Career path includes: K-12 Teacher, Computer Technician, Technical Support Specialist
BTTE’s curriculum includes education subjects thus, graduates of this program are qualified to take the Licensure Exam for Teachers (LET Exam).
Furthermore, students who complete each year level are qualified and encouraged to take the TESDA Competency Assessment and be awarded the National Certificate (NC).
The program aims to produce graduates full of passion, imbued with technical skills and knowledge in the field of teaching as well as the industry-specific expertise.
BTVTED Program Curriculum
First Year
| First Semester Subject | Units |
|---|---|
| Purposive Communication | 3 |
| Occupational Safety and Health Practices | 1 |
| Physical Education | 2 |
| Reading in Philippine History | 3 |
| NSTP 1 | 3 |
| Teaching Profession | 3 |
| The Child/Adolescent Learners & Learning Principles | 3 |
| Food Selection and Preparations | 6 |
| Second Semester Subject | Units |
|---|---|
| Social Science and Philosophy | 3 |
| The Contemporary World | 3 |
| Math in the Modern world | 3 |
| Physical Education 2 | 2 |
| NSTP 2 | 3 |
| The Teacher & Community, School Culture and Organization | 3 |
| Meal Management | 6 |
Second Year
| First Semester Subject | Units |
|---|---|
| The Life and Works of Rizal | 3 |
| Understanding Self | 3 |
| Science and Technology | 3 |
| Physical Education 3 | 2 |
| Basic Baking | 6 |
| Food Processing, Packaging, and Labeling | 6 |
| Second Semester Subjects | Units |
|---|---|
| Art Appreciation | 3 |
| Ethics | 3 |
| Arts and Humanities | 2 |
| Physical Education 4 | 3 |
| Advanced Baking | 6 |
| International Cuisine | 6 |
Third Year
| First Semester Subject | Units |
|---|---|
| Foundation of Special & Inclusive Education | 3 |
| Assessment in Learning 1 | 3 |
| Technology for Teaching and Learning 1 | 3 |
| The Andragogy of Learning Including Principles of Trainor' Methodology | 3 |
| Quantity Cookery | 6 |
| Cafeteria and Catering Management | 6 |
| Second Semester Subject | Units |
|---|---|
| Assessment in Learning 2 | 3 |
| Field Study 1 | 3 |
| Field Study 2 | 3 |
| Facilitating Learner-Centered Teaching | 3 |
| Building and Enhancing Literacy Across the Curriculum | 3 |
| Technology for Teaching and Learning 2 | 6 |
| Bartending and Bar Management | 6 |
Fourth Year
| First Semester Subject | Units |
|---|---|
| Teaching Internship | 6 |
| Seminars and Tours | 3 |
| Second Semester Subject | Units |
|---|---|
| Industry Immersion | 15 |