cbc household services nc ii
TRANSCRIPT
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COMPETENCY-BASED
CURRICULUM
Sector:
HEALTH, SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES
Qualification:
HOUSEHOLD SERVICES NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENTAUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
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TABLE OF CONTENTS
Page
A. Course Design.................................................................................................
B. Modules o !nstruction...................................................................................
• BAS!C C"MPETE#C!ES M"D$%ES
o Participating in wor&place co''unication........................................
o (or&ing in a tea' environ'ent......................................................
o Practicing career proessionalis'...................................................
o Practicing occupational health and saety procedures...................
• C"MM"# C"MPETE#C!ES M"D$%ES
o Maintaining an eective relationship with clients)custo'ers
.........................................................................................................
o Managing own peror'ance............................................................
• C"RE C"MPETE#C!ES M"D$%ES
o Cleaning living roo', dining roo', *edroo's toilets,
*athroo's and &itchen....................................................................
o (ashing and ironing clothes linens and a*ric................................
o Preparing hot 'eal and cold 'eals)ood........................................
o Providing ood and *everage service..............................................
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COURSE STRUCTURE%
BASIC COMPETENCIES' hours(
U)*s o+
Co-e*e)!.
Module T*le Le/r))0 Ou*!oesNo)/l
Dur/*o)3. Participate inwor&placeco''unication
3.3 Participating inwor&placeco''unication
3.3.3 "*tain and conveywor&place inor'ation
3.3.4 Co'plete relevant wor&2related docu'ents
3.3.5 Participate in wor&place'eeting and discussion
6 hours
4. (or& in a tea'environ'ent
4.3 (or&ing in atea'environ'ent
4.3.3 Descri*e and identiy tea'role and responsi*ility
4.3.4 Descri*e wor& as a tea''e'*er
6 hours
5. Practice career proessionalis'
5.3 Practicingcareerproessionalis'
5.3.3 !ntegrate personalo*7ectives withorganiational goals.
5.3.4 Set and 'eet wor& priorities.5.3.5 Maintain proessional growth
and develop'ent.
8 hours
6. Practiceoccupationalhealth andsaetyprocedures
6.3 Practicingoccupationalhealth andsaetyprocedure
6.3.3 Evaluate haards and ris&s.6.3.4 Control haards and ris&s.6.3.5 Maintain occupational health
and saety awareness.
6 hours
COMMON COMPETENCIES&12 hours(
U)*s o+ Co-e*e)!.
Module T*le Le/r))0 Ou*!oesNo)/lDur/*o)
3. Maintain aneectiverelationship with
clients)custo'ers
3.3 Maintaining aneectiverelationship with
clients)custo'ers
3.3.3 Maintain a proessionali'age
3.3.4 Build credi*ility to 'eet
custo'ers)clientsre/uire'ents
4. Manage ownperor'ance
4.3 Managing ownperor'ance
4.3.3 Plan or co'pletion o ownwor&load
4.3.4 Maintain /uality o ownperor'ance
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CORE COMPETENCIES' hours(
U)*s o+ Co-e*e)!.
Module T*le Le/r))0 Ou*!oesNo)/lDur/*o)
3. Clean livingroo', diningroo',*edroo'stoilets,*athroo's and&itchen
3.3 Cleaning livingroo', diningroo',*edroo'stoilets,*athroo's and&itchen
3.3.3 $se o appropriate cleaninge/uip'ent, supplies and'aterials
3.3.4 Clean suraces, loors,urniture and i9tures
3.3.5 Ma&e up *eds and cots3.3.6 Clean toilet and *athroo'3.3.: Clean &itchen area,
utensils)ta*le appoint'entsand &itchen appliances
3.3.8 Provide supplies or dining
roo', living roo', *edroo'and *athroo')toilet1.1.7 Maintain clean and sanitie
roo' environ'ent4. (ash and iron
clothes linensand a*ric
4.3 (ashing andironing clotheslinens anda*ric
4.3.3 Chec& and sort soiledclothes, linen and a*ric
4.3.4 Prepare washing e/uip'entand supplies
4.3.5 Peror' laundry4.3.6 Dry clothes, linen and a*ric4.3.: !ron clothes, linen and a*ric
4.3.8 Maintain regularhouse&eeping and'aintenance o laundryarea and e/uip'ent
5. Prepare hot'eal and cold'eals)ood
5.3 Preparing hotand cold'eals)ood
5.3.3 Prepare ingredientsaccording to recipes
5.3.4 Chec& ;Mise en Place<5.3.5 Coo& soup as per 'enu5.3.6 Coo& vegeta*le dishes as
per recipe5.3.: Coo& 'eat)poultry,
ish)seaood dishes as perculinary 'ethod
5.3.8 Coo& egg dishes as perclient=s preerence
5.3.> Coo& pasta, grain andarinaceous dishes as perrecipe
5.3.? @arnish coo&ed dishes5.3. Prepare appetiers as per
re/uire'ent or client=spreerence
5.3.3 Prepare sauces as perrecipe
5.3.33 Prepare cold desserts
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U)*s o+ Co-e*e)!.
Module T*le Le/r))0 Ou*!oesNo)/lDur/*o)
5.3.34 Prepare pastry desserts5.3.35 Prepare sandwiches5.3.36 Store dry and li/uid
ingredients
6. Provide oodand *everageservice
6.3 Providing oodand *everageservice
6.3.3 Prepare dining area6.3.4 Set2up ta*le6.3.5 Serve ood and *everage6.3.6 Clear ta*le
RES"$RCES+
TOOLS E4UIPMENT MATERIALS
Broo's
Dust pans and
*rushes
Cleaning i'ple'ents (ater hoses
Buc&ets
%int ree cleaning
cloths S/ueegees
Scru**ing oa'
Dish pans
Dish sponges
Ru**er spatulas
loor 'ops
Spray *ottles
Anti2static dusters
Co*we**ers
Cleaning rags
Dust 'ops
@loves
Aprons
acuu' cleaner
Toilet caddies
;A< ra'e ladders
ood processor @rills
1igh pressure stea'er
Microwave oven
"ven electric)gasF
Rerigerator
Tilting s&illets
Toaster
Electric &nie
Blender)7uice 'a&er
Rice coo&er Dish washers
Driers
!rons
!roning *oards
Stea' pressers
$tensils G plates)serving
pieces Pans
Beds
Broiler Coee 'a&er
Electric opener
@ar*age disposal units
Porta*le heater
Range electric)gasF
Stove electric)gasF
Tilting s&illet
(ashing 'achine
(eighing scale
Bulletin *oard Ar'ed chairs
Directional signage
E'ergency lights
Cleaning detergents
%i/uid detergents
Cleaning solutions
Cleaners Toilet disinectants
Toilet *owl swa*s
Drop sheets
Sanitiing agents
(a9 paper)alu'inu' oils
Air resheners
#ap&ins
Ta*lecloths)linen
Serving cloths
Tea towels Clothing
Cleaning cloths
All2purpose detergents
Coee, tea, crea'
Condi'ents
Disinectants
Drain solvents
@ar*age *ags
Scouring pads
Coo&ing oils !ngredients
Soiled)deective clothes
%inen
a*ric
Clothesline
Clothes pins
Clothespin *ags
Clothes rac&s
Sorting *as&ets)shelves
1angers Stain re'oving agents
a*ric soteners
Chlorine *leach
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ire e9tinguishers
"ice ta*les
%aundry *ags
%aundry Bas&ets
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E4UIPMENT MATERIALS
!nstructor=s des&s
Conerence ta*le
Co'puter ta*le
Telephones
(all cloc&s
Steel ca*inets w) loc&s
irst aid ca*inet
Co'puter units
Typewriter
Electric ans
Aircon units
"verhead pro7ector
Pro7ector screen
Ca'era still or videoF
Multi'edia e/uip'ent
Sound syste'
ood !te's 'eat,
vegeta*le, seaood, poultryG ga'e, stoc&, cold ood,cereals, lour, *uttersauces, ruitsF
China ware @lassware
Silverware
Cutlery
(ine)spirits
Chair diningF
Ta*le diningF
Ashtrays
Toothpic&s
Huice
Bond papers
Calendars
olders
%og*oo&
Pencils
Mar&ing pens
(hite *oards
(hite*oard 'ar&ers
(hite*oard erasers
Transparency acetate
Ball pens
Tr/))0 M/*er/ls%
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• Mo*iliing action or the
Protection o Do'estic(or&ers ro' orced%a*our and Traic&ing inSouth2East Asia+ ThePhilippine Co'ponent
•
Esta*lishingProessionalis' in the(or&place
• 1andouts)Pop sheets
• Te9t*oo&s on 1o'e
Manage'ent
• Basic 1o'e Manage'ent
Manual
• Managing 1ousehold
• 1o'e Manage'ent
Supervisory• 1o'e Manage'ent
• 1ousehold
• Sel Deense
• irst Aid
• Training Manual or 1o'e
Manage'ent
ASSESSME#T MET1"DS+
• (ritten e9a'ination
• De'onstration o practical s&ills
• Direct o*servation
• !nterview
C"$RSE DE%!ER-+
• %ecture
• @roup discussion
• !nteraction
• Role play
• Si'ulation
• Plant tour)1otels)%aundry Centers)Shop Tour
• Sy'posiu'
• De'onstration
• %a*oratory practice
• Sel2paced instruction
TRA!#ER=S $A%!!CAT!"#S+
• Must have co'pleted a Trainers Training Methodology Course TM !!F or its e/uivalent
• Must *e a*le to co''unicate in English
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MODULES OF INSTRUCTION
BASIC COMPETENCIES
HOUSEHOLD SERVICES NC II
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BAS!C C"MPETE#C- + COMMUNICATIONS $#!T " C"MPETE#C- + PARTICIPATE IN 5OR6PLACE COMMUNICATION
M"D$%E T!T%E + PARTICIPATING IN 5OR6PLACE COMMUNICATION M"D$%E DESCR!PT"R + This 'odule covers the &nowledge, s&ills and attitudes
re/uired to o*tain, interpret and convey inor'ation inresponse to wor&place re/uire'ents.
#"M!#A% D$RAT!"# + 6 hours
$A%!!CAT!"# %EE% + #C !! PRERE$!S!TE + Receive and Respond to (or&place Co''unication. #C !F
S$MMAR- " %EAR#!#@ "$TC"MES+ $pon co'pletion o this 'odule the students) trainees 'ust *e a*le to+
%"3. "*tain and convey wor&place inor'ation
%"4. Co'plete relevant wor& related docu'ents.
%"5. Participate in wor&place 'eeting and discussion.
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LO#7 OBTAIN AND CONVEY 5OR6PLACE INFORMATION
ASSESSME#T CR!TER!A+
3. Speciic relevant inor'ation is accessed ro' appropriate sources.4. Eective /uestioning, active listening and spea&ing s&ills are used to gather and
convey inor'ation.5. Appropriate 'ediu' is used to transer inor'ation and ideas.6. Appropriate non2ver*al co''unication is used.:. Appropriate lines o co''unication with superiors and colleagues are identiied
and ollowed.8. Deined wor&place procedures or the location and storage o inor'ation are
used.>. Personal interaction is carried out clearly and concisely.
C"#TE#TS+
•
Parts o speech• Sentence construction
• Eective co''unication
C"#D!T!"#S+
The students) trainees 'ust *e provided with the ollowing+
• (riting 'aterials pen G paperF
• Reerences *oo&sF
•
Manuals MET1"D"%"@!ES+
• @roup discussion
• !nteraction
• %ecture
• Reportorial
ASSESSME#T MET1"DS+
• (ritten test
• Practical)peror'ance test
• !nterview
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L2"7 COMPLETE RELEVANT 5OR6 RELATED DOCUMENTS
ASSESSME#T CRTER!A+
3. Ranges o or's relating to conditions o e'ploy'ent are co'pleted accuratelyand legi*ly.
4. (or&place data is recorded on standard wor&place or's and docu'ents.5. Basic 'athe'atical processes are used or routine calculations.6. Errors in recording inor'ation on or's) docu'ents are identiied and rectiied.:. Reporting re/uire'ents to superior are co'pleted according to enterprise
guidelines. C"#TE#TS+
• Basic 'athe'atics
• Technical writing
• Types o or's
C"#D!T!"#S+
The students)trainees 'ust *e provided with the ollowing+
• Paper
• Pencils)*all pen
• Reerence *oo&s
• Manuals
MET1"D"%"@!ES+
• @roup discussion
• !nteraction
• %ecture
ASSESSME#T MET1"DS+
• (ritten test
• Practical)peror'ance test
•!nterview
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LO87 PARTICIPATE IN 5OR6PLACE MEETINGS AND DISCUSSIONS
ASSESSME#T CR!TER!A+
3. Tea' 'eetings are attended on ti'e.4. "wn opinions are clearly e9pressed and those o others are listened to without
interruption.5. Meeting inputs are consistent with the 'eeting purpose and esta*lished
protocols.6. (or&place interactions are conducted in a courteous 'anner appropriate to
cultural *ac&ground and authority in the enterprise procedures.:. uestions a*out si'ple routine wor&place procedures and 'atters concerning
conditions o e'ploy'ent are as&ed and responded.8. Meeting outco'es are interpreted and i'ple'ented.
C"#TE#TS+
•
Sentence construction• Technical writing
• Recording inor'ation
C"#D!T!"#S+
The students)trainees 'ust *e provided with the ollowing+
• Paper
• Pencils)*all pen
•
Reerences *oo&sF• Manuals
MET1"D"%"@!ES+
• @roup discussions
• !nteraction
• %ecture
ASSESSME#T MET1"DS+
• (ritten test
• Practical)peror'ance test
• !nterview
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BAS!C C"MPETE#C- + TEAM 5OR6 $#!T " C"MPETE#C- + 5OR6 IN A TEAM ENVIRONMENT
M"D$%E T!T%E + 5OR6ING IN A TEAM ENVIRONMENT M"D$%E DESCR!PT"R + This 'odule covers the &nowledge, s&ills, and attitudes
re/uired to relate in a wor& *ased environ'ent.
#"M!#A% D$RAT!"# + 6 hours $A%!!CAT!"# %EE% + #C !! PRERE$!S!TE + TEAM("RI #C !F
S$MMAR- " %EAR#!#@ "$TC"MES+
$pon co'pletion o this 'odule, the students) trainees will *e a*le to+
%"3. Descri*e and identiy tea' role and responsi*ility in a tea'. %"4. Descri*e wor& as a tea' 'e'*er.
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LO#7 DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
ASSESSME#T CR!TER!A+
3. Role and o*7ective o the tea' is identiied.4. Tea' para'eters, relationships and responsi*ilities are identiied.5. !ndividual role and responsi*ilities within tea' environ'ent are identiied.6. Roles and responsi*ilities o other tea' 'e'*ers are identiied and recognied.:. Reporting relationships within tea' and e9ternal to tea' are identiied.
C"#TE#TS+
• Tea' role.
• Relationship and responsi*ilities
• Role and responsi*ilities with tea' environ'ent.
• Relationship within a tea'.
C"#D!T!"#S+
The students) trainees 'ust *e provided with the ollowing+
• Standard operating procedure S"PF o wor&place
• Ho* procedures
• Client)supplier instructions
• uality standards
• "rganiational or e9ternal personnel
MET1"D"%"@!ES+
• @roup discussion)interaction
• Case studies
• Si'ulation
ASSESSME#T MET1"DS+
• (ritten test
• "*servation
• Si'ulation• Role playing
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LO"7 DESCRIBE 5OR6 AS A TEAM MEMBER
ASSESSME#T CR!TER!A+
3. Appropriate or's o co''unication and interactions are underta&en.4. Appropriate contri*utions to co'ple'ent tea' activities and o*7ectives were
'ade.5. Reporting using standard operating procedures ollowed.6. Develop'ent o tea' wor& plans *ased ro' tea' roles is contri*uted.
C"#TE#TS+
• Co''unication process
• Tea' structure)tea' roles
• @roup planning and decision 'a&ing
C"#D!T!"#S+
The students)trainees 'ust *e provided with the ollowing+
• S"P o wor&place
• Ho* procedures
• "rganiation or e9ternal personnel
MET1"D"%"@!ES+
• @roup discussion)interaction
• Case studies• Si'ulation
ASSESSME#T MET1"DS+
• "*servation o wor& activities
• "*servation through si'ulation or role play
• Case studies and scenarios.
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$#!T " C"MPETE#C- + PRACTICE CAREER PROFESSIONALISM
M"D$%E T!T%E + PRACTICING CAREER PROFESSIONALISM M"D$%E DESCR!PT"R + This 'odule covers the &nowledge, s&ills and attitudes in
pro'oting career growth and advance'ent, speciically tointegrate personal o*7ectives with organiational goals setand 'eet wor& priorities and 'aintain proessional growthand develop'ent.
#"M!#A% D$RAT!"# + 8 hours $A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES+
$pon co'pletion o this 'odule, the trainee)student 'ust *e a*le to+ %"3. !ntegrate personal o*7ectives with organiational goals
%"4. Set and 'eet wor& priorities %"5. Maintain proessional growth and develop'ent
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LO#7 INTEGRATE PERSONAL OB9ECTIVES 5ITH ORGANI:ATIONAL GOALS
ASSESSME#T CR!TER!A+
3. Personal growth and wor& plans towards i'proving the /ualiications set orproessionalis' are evident.
4. !ntra and interpersonal relationship in the course o 'anaging onesel *ased onperor'ance evaluation is 'aintained.
5. Co''it'ent to the organiation and its goal is de'onstrated in the peror'anceo duties.
6. Practice o appropriate personal hygiene is o*served.:. Ho* targets within &ey result areas are attained.
C"#TE#TS+
• Personal develop'ent2social aspects+ intra and interpersonal
develop'ent
• "rganiational goals• Personal hygiene and practices
• Code o ethics
C"#D!T!"#S+
The students) trainees 'ust *e provided with the ollowing+
• (or&place
• Code o ethics
•
"rganiational goals• 1and outs and Personal develop'ent2social aspects
• CD=s, 1S tapes, transparencies
MET1"D"%"@!ES+
• !nteractive 2lecture
• Si'ulation
• De'onstration
• Sel paced instruction
ASSESSME#T MET1"DS+
• Role play
• !nterview
• (ritten e9a'ination
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LO"7 SET AND MEET 5OR6 PRIORITIES
ASSESSME#T CR!TER!A+
3. Co'peting de'ands to achieve personal, tea' and organiational goals ando*7ectives are prioritied.
4. Resources are utilied eiciently and eectively to 'anage wor& priorities andco''it'ents.
5. Practices and econo'ic use and 'aintenance o e/uip'ent and acilities areollowed as per esta*lished procedures.
6. Ho* targets within &ey result areas are attained. C"#TE#TS+
• "rganiational Iey Result Areas IRAF
• (or& values and ethical standards
• Co'pany policies on the use and 'aintenance o e/uip'ent
C"#D!T!"#S+
The students) trainees 'ust *e provided with the ollowing
• 1and outs on
2 "rganiational IRA2 (or& values and ethics2 Co'pany policies and standards2 Sa'ple 7o* targets
• %earning guides
• CD=s, 1S tapes, transparencies
MET1"D"%"@!ES+
• !nteractive lecture
• @roup discussion
• Structured activity
• De'onstration
ASSESSME#T MET1"DS+
• Role play
• !nterview
• (ritten e9a'ination
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LO87 MAINTAIN PROFESSIONAL GRO5TH AND DEVELOPMENT
ASSESSME#T CR!TER!A+
3. Training and career opportunities relevant to the 7o* re/uire'ents are identiiedand availed.
4. %icenses and)or certiications according to the re/uire'ents o the /ualiicationsare ac/uired and 'aintained
5. unda'ental rights at wor& including gender sensitivity are 'aniested) o*served6. Training and career opportunities *ased on the re/uire'ents o industry are
co'pleted and updated. C"#TE#TS+
• ualiication standards
• @ender and develop'ent @ADF sensitivity• Proessionalis' in the wor&place
• %ist o proessional licenses C"#D!T!"#S+
The students)trainees 'ust *e provided with the ollowing
• uality standards
• @AD handouts
• CD=s, 1S tapes on proessionalis' in the wor&place
• Proessional licenses sa'ples
MET1"D"%"@!ES+
• !nteractive lecture
• il' viewing
• Role play)si'ulation
• @roup discussion
ASSESSME#T MET1"DS+
• De'onstration
• !nterview
• (ritten e9a'ination
• Portolio assess'ent
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$#!T " C"MPETE#C- + PRACTICE OCCUPATIONAL HEALTH AND SAFETYPROCEDURES
M"D$%E T!T%E + PRACTICING OCCUPATIONAL HEALTH AND SAFETYPROCEDURES
M"D$%E DESCR!PT"R + This 'odule covers the &nowledge, s&ills and attitudesre/uired to co'ply with the regulatory and organiationalre/uire'ents or occupational health and saety such asidentiying, evaluating and 'aintaining occupational healthand saety "1SF awareness.
#"M!#A% D$RAT!"# + 6 hours
$A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES+ $pon co'pletion o this 'odule, the trainee)student 'ust *e a*le to+
%"3. Evaluate haards and ris&s %"4. Control haards and ris&s %"5. Maintain occupational health and saety awareness
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LO#7 EVALUATE HA:ARDS AND RIS6S
ASSESSME#T CR!TER!A+
3. Ter's o 'a9i'u' tolera*le li'its are identiied *ased on threshold li'it valuesT%F
4. Eects o haards are deter'ined.5. "1S issues and concerns are identiied in accordance with wor&place
re/uire'ents and relevant wor&place "1S legislation. C"#TE#TS+
• T% ta*le
• Philippine "1S standards
• Eects o haards in the wor&place
• Ergono'ics
• ECC Regulations
C"#D!T!"#S+
The students)trainees 'ust *e provided with the ollowing
• 1and outs on
2 Philippine "1S standards2 Eects o haards in the wor&place2 Ergono'ics2 ECC regulations
•
T% ta*le• CD=s, 1S tapes, transparencies
MET1"D"%"@!ES+
• !nteractive lecture
• Situation analysis
• Sy'posiu'
• il' viewing
• @roup dyna'ics
ASSESSME#T MET1"DS+
• !nterview
• (ritten e9a'ination
• Si'ulation
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LO"7 CONTROL HA:ARDS AND RIS6S
ASSESSME#T CR!TER!A+
3. "1S procedures or controlling haards and ris& are strictly ollowed.4. Procedures in dealing with wor&place accidents, ire and e'ergencies are
ollowed in accordance with the organiation=s "1S policies.5. Personal protective e/uip'ent PPEF is correctly used in accordance with
organiation=s "1S procedures and practices.6. Procedures in providing appropriate assistance in the event o wor&place
e'ergencies are identiied in line with the esta*lished organiational protocol. C"#TE#TS+
• Saety regulations
2 Clean air act2 Electrical and ire saety code
2 (aste 'anage'ent2 Disaster preparedness and 'anage'ent
• Contingency 'easures and procedures
C"#D!T!"#S+
The students)trainees 'ust *e provided with the ollowing+
• 1and outs on
2 Saety Regulations2 Clean air act
2 Electrical and ire saety code2 (aste 'anage'ent2 Disaster preparedness and 'anage'ent2 Contingency 'easures and procedures
• "1S personal records
• PPE
• CD=s, 1S tapes, transparencies
MET1"D"%"@!ES+
• !nteractive lecture• Sy'posiu'
• il' viewing
• @roup dyna'ics
• Sel2paced instruction
ASSESSME#T MET1"DS+
• (ritten e9a'ination
• !nterview
• Case)situation analysis• Si'ulation
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LO87 MAINTAIN OCCUPATIONAL HEALTH AND SAFETY A5ARENESS
ASSESSME#T CR!TER!A+
3. Procedures in e'ergency related drill are strictly ollowed in line with theesta*lished organiation guidelines and procedures.
4. "1S personal records are illed up in accordance with wor&place re/uire'ents.5. PPE are 'aintained in line with organiation guidelines and procedures.
C"#TE#TS+
• "perational health and saety procedure, practices and
regulations
• E'ergency2related drills and training
C"#D!T!"#S+
The students)trainees 'ust *e provided with the ollowing
• (or&place
• PPE
• "1S personal records
• CD=s, 1S tapes, transparencies
• 1ealth record
MET1"D"%"@!ES+
•
!nteractive lecture• Si'ulation
• Sy'posiu'
• il' viewing
• @roup dyna'ics
ASSESSME#T MET1"DS+
• De'onstration
• !nterview
• (ritten e9a'ination• Portolio assess'ent
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MODULES OF INSTRUCTION
COMMON COMPETENCIES
HOUSEHOLD SERVICES NC II
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$#!T " C"MPETE#C- + MAINTAIN AN EFFECTIVE RELATIONSHIP 5ITH CLIENTS; CUSTOMERS
M"D$%E T!T%E + MAINTAINING AN EFFECTIVE RELATIONSHIP 5ITHCLIENTS; CUSTOMERS
M"D$%E DESCR!PT"R + This 'odule covers the &nowledge, s&ills and attitudesre/uired in *uilding and 'aintaining an eective relationshipwith clients, custo'ers and the pu*lic.
#"M!#A% D$RAT!"# + 4 hours
$A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES
At the co'pletion o this 'odule the trainees)students 'ust *e a*le to+
%"3. Maintain a proessional i'age
%"4. Build credi*ility to 'eet custo'ers)clients re/uire'ents
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LO#7 MAINTAIN A PROFESSIONAL IMAGE
ASSESSME#T CR!TER!A+
3. $nior', paraphernalia and personal hygiene are 'aintained according to Codeo Conduct o a household wor&er
4. Prescri*ed unior', e/uip'ent and paraphernalia are worn in accordance withe'ployer)agency standards
5. Area o responsi*ility is 'aintained clean and sae according toco'pany)agency)e'ployer policy.
6. Proper deport'ent is displayed and 'aintained as re/uired *y theco'pany)agency)e'ployer
C"#TE#TS+
• Proessional Code o Conduct o a 1ousehold wor&er
• Proessional Code o Ethics o a 1ousehold wor&er
• Desira*le traits o a 1ousehold wor&er • $nior', e/uip'ent and paraphernalia o a 1ousehold wor&er
• Power and Duties o a 1ousehold wor&er
• Custo'er Relation
• 1u'an Relation
• alue or'ation
• @ender Awareness
• Courtesy and Discipline
C"#D!T!"#S+
Students)trainees 'ust *e provided with the ollowing+
• $nior', e/uip'ent and paraphernalia Male and e'aleF
• Cleaning 'aterials
• (riting 'aterials
• Co''unication e/uip'ent
MET1"D"%"@!ES+
• %ecture)discussion• De'onstration
• Role playing
• Si'ulation
ASSESSME#T MET1"DS+
• (ritten e9a'ination
• De'onstration
• "*servation
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LO"7 BUILD CREDIBILITY TO MEET CUSTOMERS ; CLIENTS RE4UIREMENTS
ASSESSME#T CR!TER!A+
3. Client re/uire'ents are identiied *ased on assign'ent instructions.4. Assign'ent instructions are peror'ed in line with e'ployer)client re/uire'ents
and standard operating procedure.5. Changes to client=s needs and re/uire'ents are acted upon according to
standard operating procedure.6. Satisactory peror'ance o a household wor&er is ac&nowledged *ased on
agency)e'ployer)custo'er)client eed*ac&.:. Possi*le causes o client)custo'er dissatisaction are identiied, dealt with and
recorded according to agency)e'ployer policy.8. Client is ully inor'ed o all relevant household 'atters in a ti'ely 'anner and
according to agreed reporting procedures.
C"#TE#TS+
• Custo'er Relation Service
• 1u'an Relation
• Pu*lic Relation
• Proessions Code o Conduct a 1ousehold wor&er
• Proessions Code o Ethics a 1ousehold wor&er
• Desira*le Traits o a 1ousehold wor&er
• "ral and (ritten Co''unication
C"#D!T!"#S+
Students)trainees 'ust *e provided with the ollowing+
• (riting 'aterials
• Co''unication e/uip'ent
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
•
Role playing• Si'ulation
ASSESSME#T MET1"DS+
• (ritten e9a'ination
• De'onstration
• "*servation
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$#!T " C"MPETE#C- + MANAGE O5N PERFORMANCE
M"D$%E T!T%E + MANAGING O5N PERFORMANCE
M"D$%E DESCR!PT"R + This 'odule covers the &nowledge, s&ills and attitudesre/uired in eectively 'anaging own wor&load and /uality owor&.
#"M!#A% D$RAT!"# + 4 hours
$A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES
At the co'pletion o this 'odule the trainees)students 'ust *e a*le to+
%"3. Plan or co'pletion o own wor&load
%"4. Maintain /uality o own peror'ance
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LO#7 PLAN FOR COMPLETION OF O5N 5OR6LOAD
ASSESSME#T CR!TER!A+
3. Duties and responsi*ilities are accurately identiied.4. Priority assign'ents are deined according to 7o* description.5. Proper turnover o duties and responsi*ilities are ollowed according to
standard operating procedure.
C"#TE#TS+
• Co'pany)Agency Rules and Regulation
• Power and Duties o a 1ousehold wor&er
• Proessional Code o Conduct o a 1ousehold wor&er
• Proessional Code o Ethics o a 1ousehold wor&er
C"#D!T!"#S+
Students )trainees 'ust *e provided with the ollowing+
• Co''unication e/uip'ent
• (riting 'aterials
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
• Role playing• Si'ulation
ASSESSME#T MET1"DS+
• (ritten e9a'ination
• De'onstration
• "*servation
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LO"7 MAINTAIN 4UALITY OF O5N PERFORMANCE
ASSESSME#T CR!TER!A+
3. Peror'ance standards are continuously upgraded to serve the interest and'ission o his)her agency in co'pliance with the e'ployers)clients)custo'erre/uire'ent.
4. Diligently and progressively a'iliarie hi'sel ) hersel with the rules andregulation prescri*ed *y the agency and the e'ployer) client) custo'er.
5. Carried out his)her assigned duties as re/uired *y the e'ployer to the *est ohis) her a*ility.
C"#TE#TS+
• Proessions Code o Conduct o a 1ousehold wor&er
• Proessions Code o Ethics o a 1ousehold wor&er
• Custo'er Relation
• 1u'an Relation• Pu*lic Relation
• Desira*le Traits o a 1ousehold wor&er
• "ral and (ritten Co''unication
C"#D!T!"#S+
Students)trainees 'ust *e provided with the ollowing+
• Co''unication e/uip'ent
• (riting 'aterials
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
• Role playing
• Si'ulation
ASSESSME#T MET1"DS+
• (ritten e9a'ination
• De'onstration
• "*servation
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MODULES OF INSTRUCTION
CORE COMPETENCIES
HOUSEHOLD SERVICES NC II
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$#!T " C"MPETE#C- + CLEAN LIVING ROOM, DINING ROOM, BEDROOMSTOILETS, BATHROOMS AND 6ITCHEN
M"D$%E T!T%E + CLEANING LIVING ROOM, DINING ROOM, BEDROOMSTOILETS, BATHROOMS AND 6ITCHEN
M"D$%E DESCR!PT!"# + This 'odule covers the *asic &nowledge, s&ills and attitudesin cleaning living roo', dining roo', *edroo's, toilets and*athroo's. !t includes cleaning suraces and loors, cleaningurnishings and i9tures, 'a&ing up *eds and cots, cleaningtoilet and *athroo's, sanitiing roo's and 'aintaining cleanroo' environ'ent.
#"M!#A% D$RAT!"# + 5> hours
$A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES+
At the co'pletion o the 'odule the trainees)students 'ust *e a*le to+
%"3. $se o appropriate cleaning e/uip'ent, supplies and 'aterials
%"4. Clean suraces, loors, urniture and i9tures
%"5. Ma&e up *eds and cots
%"6. Clean toilet and *athroo'
%":. Clean &itchen area, utensils)ta*le appoint'ents and &itchen appliances
%"8. Provide supplies or dining roo', living roo', *edroo' and *athroo')toilet
%">. Maintain clean and sanitie roo' environ'ent
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LO#7 USE APPROPRIATE CLEANING E4UIPMENT, SUPPLIES AND MATERIALS
ASSESSME#T CR!TER!A+
3. $sed appropriate cleaning e/uip'ent properly.4. Prepared appropriate supplies and 'aterials or cleaning dierent areas.5. ollowed instructions correctly in 'i9ing che'icals.6. "*served saety in handling che'icals and e/uip'ent.
C"#TE#TS+
• Types and $ses o Cleaning E/uip'ent
• Types o Cleaning Supplies and Materials
• Saety Measures in 1andling Dierent Cleaning E/uip'ent and Che'icals
• Sae Ieeping Practices
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
E/uip'ent
• acuu' cleaner
• loor polisher
Tools
• Shelves
• Ca*inets
• Ta*les
• Soa• Dustpan
• Scru**ing *roo'
• Dish sponge
• loor 'ops
• S/ueegee
• Spray *ottles
• Anti static dusters
• Da'p cloth
•
Co* we**ers• Cleaning rugs
• @loves ru**erF
• Apron
Supplies and 'aterials
• (ater
• (ater hose
• Brush
• Scru**ing oa'
• Cleaning solutions
2 stain re'over 2 grease re'over 2 li/uid)gel)powder detergents
• Toilet *owl swa*s
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• Toilet disinectants
• %ysol
• Drop sheets ) ru**er 'ats
• Sanitiing agents
• Air reshener
• %int ree cleaning cloths
• S'all towels
• Solvents
• @ar*age *ags
• Scouring pads
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO"7 CLEAN SURFACES, FLOORS, FURNITURE AND FI
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LO87 MA6E UP BEDS AND COTS
ASSESSME#T CR!TER!A+
3. Cleaned soiled linens, pillow case and *ed sheets.4. Replaced dirty *eddings.5. Replaced linens were 'itered and centered.6. "*served color har'ony and sies in replacing *eddings.
C"#TE#TS+
• Types and Sies o %inens, Pillows and Bed Sheets
• Procedures in Ma&ing $p Beds and Cots
• Color 1ar'ony
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• Bed
• Ta*le
• Chair
• Mirror
• %a'p shade
• Dresser
• Pillows
• Pillow case
• Bed sheets
• Blan&ets
• Tissue
• Trash can)gar*age *in
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO17 CLEAN TOILET AND BATHROOM
ASSESSME#T CR!TER!A+
3. Cleaned ceilings and walls are ree ro' co*we*s and dirt.4. Cleaned window edges and sills properly.5. Cleaned *ath tu*, lavatory and toilet *owls are ree ro' stains and dirt6. Bathroo's are ree ro' 'ildew and unpleasant odor.:. (ashed and cleaned accessories properly.8. Cleaning e/uip'ent stored properly ater use.
C"#TE#TS+
• Procedures in Cleaning Toilet and Bathroo'
• Saety Measures in Cleaning
• Storage o Cleaning Paraphernalia
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• Shower
• %avatory
• Bath tu*
• Toilet Bowl
• Mirror
• Ca*inets
• Shower Curtains• Shelves
• Tissue holder
• Bowl cleaner
• Disinectant
• loor 'ops
• Da'p cloth
• (iper
• Co* we**er
• %adder
• Drop sheets
• Tissue
• #ap&in
• Soap dish• Acid cleaner
• Spray *ottle
• Toilet *owl cover
• Toilet *owl swa*
• Brush
• S/ueegee
• Air reshener
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO37 CLEAN 6ITCHEN AREA, UTENSILS;TABLE APPOINTMENT AND 6ITCHENAPPLIANCES
ASSESSME#T CR!TER!A+
3. (ashed soiled utensils)ta*le appoint'ents properly.4. Stored clean and dried utensils)ta*le appoint'ents in shelves)ca*inets.5. Cleaned &itchen appliances are ree ro' grease, dirt and unpleasant odor.6. $sed appropriate cleaning e/uip'ent in 'opping and drying loor.
C"#TE#TS+
• Procedure in dish washing 'achine and hand)'anualF
• Procedure in Mopping and Drying loors)Surace Area
• Cleaning Iitchen Appliances
• Storing $tensils)Ta*le Appoint'ents
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• E9haust hood
• Ca*inets)shelves
• @as range
• Rerigerator
• Microwave oven
• Toaster
• Coee 'a&er
• (ater dispenser
• Electric dish washer
• Blender)ood processor
• Ta*le appoint'ents
• Pots and pans
• Mopper
• Cleaning clothes
• Brush
• Da'p cloth
• Clean cloth)towel• %i/uid detergent
• Disinectant
• Air reshener
• Sponge
• oa'
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
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• De'onstration
LO$7 PROVIDE SUPPLIES FOR DINING ROOM, LIVING ROOM, BEDROOM ANDBATHROOM;TOILET
ASSESSME#T CR!TER!A+
3. Appropriate supplies and 'aterials are provided in all roo's.4. Replenished consu'ed supplies and 'aterials)toiletries in all roo's.5. Replaced soiled linens)towels, 'ats, toilet cover and shower curtains
C"#TE#TS+
• a'iliariation with dierent supplies and 'aterials or dining, living, *edroo'
and *athroo')toilet
• 1o'e Manage'ent
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• Ca*inets)shelves
• Ta*les
• Chairs
• Soa
• Telephone
• T set
• ideo)audio e/uip'ent
• Co'puter • lower *ase
• Ash tray
• Carpet
• Tissue
• Bed
• Dresser
• Mirror
• Toiletries
• Bath soap)sha'poo)conditioner
• Roll on
• Shower cap
• Shower curtain
• Deodorier
MET1"D"%"@!ES+
• %ecture
• Discussion
•
De'onstration
ASSESSME#T MET1"DS+
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• Peror'ance test
• !nterview
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LO=7 MAINTAIN CLEAN AND SANITI:E ROOM ENVIRONMENT
ASSESSME#T CR!TER!A+
3. Mi9ed sanitiing agents accurately4. Disposed e9cess sanitiing agents properly5. Sanitied roo's are ree ro' unpleasant odor 6. Stored sanitiing tools properly:. "*served saety 'easures in cleaning) sanitiing roo's
C"#TE#TS+
• Iinds and uses o sanitiing agents
• Procedures in 'i9ing sanitiing agents
• Disposal o e9cess sanitiing agents
• S"Ps in sanitiing roo's
• Saety 'easures in cleaning)sanitiing roo'
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• Sanitiing agents
• Container)pail)*asin
• %adder
• Solvent spray
• Air reshener
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• "ral)interview
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$#!T " C"MPETE#C- + 5ASH AND IRON CLOTHES, LINENS AND FABRIC
M"D$%E T!T%E + 5ASHING AND IRONING CLOTHES, LINENS ANDFABRIC
M"D$%E DESCR!PT!"# + This 'odule covers the *asic &nowledge, s&ills and attitudein washing and ironing clothes, linen and a*ric. !t includeschec&ing and sorting soiled clothes, linen and a*rics0re'oving stains0 preparing washing e/uip'ent and supplies0peror'ing laundry0 drying and ironing clothes, linens anda*rics, and 'aintaining regular house&eeping and'aintenance o laundry area and e/uip'ent.
#"M!#A% D$RAT!"# + 66 hours
$A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES+
At the co'pletion o the 'odule the trainees)students 'ust *e a*le to+
%"3. Chec& and sort soiled clothes, linen and a*ric
%"4. Prepare washing e/uip'ent and supplies
%"5. Peror' laundry
%"6. Dry clothes, linen and a*ric
%":. !ron clothes, linen and a*ric
%"8. Maintain regular house&eeping and 'aintenance o laundry area and e/uip'ent
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LO#7 CHEC6 AND SORT SOILED CLOTHES, LINEN AND FABRIC
ASSESSME#T CR!TER!A+3. Soiled clothes, linen and a*rics are chec&ed and sorted.4. Priority is ollowed according to the cleaning process re/uired and the urgency o
the ite' or washing.5. $se o appropriate threads and stitches in sewing)darning deective clothing,
linen and a*ric is ollowed.6. (or& place procedure is ollowed in chec&ing and sorting soiled clothes, linen
and a*ric.
C"#TE#TS+
• Principles and procedures in sorting laundry
• Principles and procedures in darning holes and tears
• 1ygiene, 1ealth and Saety !ssues on laundry operations
• Types and characteristics o clothes, linen and a*ric
C"#D!T!"#S+The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• Tools)utensils
2 Sorting *as&ets)shelves2 Clothes rac&2 %aundry *ag2 %aundry *as&et2 Sewing &it
• Supplies
2 Personal Protective E/uip'ent+K @lovesK 1air netK ApronK Dust 'as&
2 Assorted clothes, linen and a*rics2 Soiled)deective clothes
• "thers J reerences, *rochures, co'pany 'anual
MET1"D"%"@!ES+
• @roup discussion
• De'onstration
• Practical application
• ideo presentation
• 1otels)laundry centers)shop tour
ASSESSME#T MET1"DS+
• De'onstration
• Practical application
• "*servation
• (ritten e9a'
• Third party report
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LO"7 PREPARE 5ASHING E4UIPMENT AND SUPPLIES
ASSESSME#T CR!TER!A+
3. %aundry area)surrounding is properly cleaned.4. (ashing 'achine and dryer is chec&ed and prepared or operation according to
the instruction 'anual.5. %aundry supplies and 'aterials are prepared and 'ade availa*le at all ti'es.
C"#TE#TS+
• Types and $ses o (ashing Machines and Dryers
• Maintenance o %aundry Area
• Types)$ses o %aundry Che'icals
• Classiication o Stain Re'over
• Types and $ses o Stain Re'oving Agents and Che'icals
• %anguage %a*el a*rics and @ar'ent %a*elsF
• Types o %aundry Supplies and Materials
• Types o a*ric Sotener
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J (or&shop)%a*oratory, storage)stoc&roo'
• Tools)utensils
(ashers
DryersBrush(ash *oardBasinPailDipper
• Supplies
2 Personal Protective E/uip'ent+K @lovesK 1air net
K ApronK Dust 'as&2 %aundry Supplies and Materials
K a*ric sotenerK Chlorine *leach
2 Stain re'oving agentsK Acid cleanersK Al&ali cleanersK Chlorine *leachK All2purpose detergent
• "thers J reerences, *rochures, 'anuals
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MET1"D"%"@!ES+
• @roup discussion
• %a*oratory practice
• %aundry shop)hotel tour
ASSESSME#T MET1"DS+
• De'onstration
• "*servation
• (ritten e9a'
• Third party report
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LO87 PERFORM LAUNDRY
ASSESSME#T CR!TER!A+3. %aundry e/uip'ent is used according to 'anuacturer=s instruction.4. Correct laundry 'ethod is selected according to the type o clothes, linen and
a*ric.5. (ashes clothes, linen and a*ric according to the la*eling codes.6. (or& place procedure is ollowed in washing clothes, linen and a*ric.:. (ashed clothes, linen and a*rics are ree ro' stain, dirt and unpleasant odor.
C"#TE#TS+
• Principles and Procedures !n (ashing Clothes, %inen and a*ric
• 1ygiene, 1ealth and Saety !ssues o Speciic Relevance to %aundry "perations
• (or& place procedure is ollowed in (ashing Clothes, %inen and a*ric
• Preparing Mi9tures or Bleaching Solutions
• 1andling Dierent Types o Bleaching Solutions and other %aundry Che'icals
C"#D!T!"#S+The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)%a*oratory, storage)stoc&roo'
• Tools)utensils
2 (ashers2 Dryers2 %aundry *ag2 %aundry *as&et2 (ash *oard2 %aundry *rush
2 Basin2 Pails2 Dipper
• Supplies
2 Personal Protective E/uip'ent+2 @loves2 1air net2 Apron2 %aundry detergent2 a*ric sotener 2 Bleaching agent
2 Assorted clothes, linen and a*rics• "thers J reerences, *rochures, 'anuals
MET1"D"%"@!ES+
• @roup discussion
• %a*oratory practice
• %aundry shop)hotel tour
ASSESSME#T MET1"DS+
• De'onstration
• "*servation• (ritten e9a'
• Third party report
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LO17 DRY CLOTHES, LINEN AND FABRIC
ASSESSME#T CR!TER!A+
3. Dryer is set according to washed 'aterials re/uire'ent.4. (ashed clothes, linen and a*ric are sun2dried)'achine dried.5. Dried clothes, linen and a*rics are reed ro' unpleasant odor ater washing.6. Dried clothes, linen and a*ric are hanged or olded.
C"#TE#TS+
• Principles and Procedures in Drying Clothes, %inen and a*ric
• 1ygiene, 1ealth and Saety !ssues o Speciic Relevance to %aundry "perations
• Standard "perating Procedures in Drying Clothes, %inen and a*ric
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)%a*oratory, storage)stoc&roo'
• Tools)utensils
2 (ashers2 Dryers2 %aundry *ag2 %aundry *as&et2 1angers2 Clothes clips
2 Clothes line• Supplies
2 Personal Protective E/uip'ent+K @lovesK 1air netK Apron
2 Assorted clothes, linen and a*rics
• "thers J reerences, *rochures, 'anuals
MET1"D"%"@!ES+
• @roup discussion• %a*oratory practice
• %aundry shop)hotel tour
ASSESSME#T MET1"DS+
• De'onstration
• "*servation
• (ritten e9a'
• Third party report
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LO37 IRON CLOTHES, LINEN AND FABRIC
ASSESSME#T CR!TER!A+
3. Sorting is done according to &inds o a*rics4. !roning is done according to standard procedures.5. !roned clothes, linens and a*rics are correctly olded.6. Proper pressing is used to 'aintain original pleats.:. Standard operating procedures are ollowed in ironing clothes, linen and a*ric.8. olded ironed clothes, linen and a*ric are stored in designated ca*inets.
C"#TE#TS+
• Principles and Procedures in !roning Clothes, %inen and a*ric
• Types)$ses o !roning E/uip'ent, Tools and Paraphernalia
• Types and $se o 1angers
• olding Methods and Techni/ues
• Basic Pressing Procedures
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• Tools)utensils
K !ronsK !roning *oard
K Stea' pressersK 1angersK Sorting *as&ets and shelves
• Supplies
2 Personal Protective E/uip'ent+K 1air netK Apron
2 Assorted clothes, linen and a*ric
• "thers J reerences, *rochures, 'anuals
MET1"D"%"@!ES+
• @roup discussion
• %a*oratory practice
• %aundry shop)hotel tour
ASSESSME#T MET1"DS+
• De'onstration
• "*servation
• (ritten e9a'
• Third party report
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LO$7 MAINTAIN REGULAR HOUSE6EEPING AND MAINTENANCE OF LAUNDRYAREA AND E4UIPMENT
ASSESSME#T CR!TER!A+
3. (ashing area is cleaned ater washing the clothes, linen and a*rics.4. E/uip'ent is cleaned ater use and according to the instruction=s 'anual.5. All cleaning 'aterials and e/uip'ent are properly stored in a sae place.6. Regular 'aintenance o the e/uip'ent is arranged as per standard operating
procedures.
C"#TE#TS+
• Maintenance o %aundry Area
• Standard "perating Procedure or Storing (ashing Materials and E/uip'ent
• 1ealth and Saety !ssues o Speciic Relevance to Storing (ashing Materials and
E/uip'ent
• : S in good house&eeping
C"#D!T!"#S+
The trainee)student 'ust *e provided with the ollowing+
• acilities J wor&shop)%a*oratory, storage)stoc&roo'
• Tools)utensils
2 (ashers2 Dryers
2 Brush2 loor 'ops2 Dust pan2 Broo'
• Supplies
2 Personal Protective E/uip'ent+K @lovesK Apron
2 All2purpose detergent2 Rags
• "thers J reerences, *rochures, 'anuals
MET1"D"%"@!ES+
• @roup discussion
• %a*oratory practice
• %aundry shop)hotel tour
ASSESSME#T MET1"DS+
• De'onstration
• "*servation• (ritten e9a'
• Third party report
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$#!T " C"MPETE#C- + PREPARE HOT MEAL AND COLD MEALS;FOOD
M"D$%E T!T%E + PREPARING HOT AND COLD MEALS;FOOD
M"D$%E DESCR!PT!"# + This 'odule covers the *asic &nowledge, s&ills and attitudesin preparing ingredients, coo&ing, garnishing coo&ed'eals)ood and dishes, preparing appetiers, preparingsauces, dressings, garnishes, desserts, salads, sandwichesand storing dry and li/uid ingredients.
#"M!#A% D$RAT!"# + : hours
$A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES+
At the co'pletion o the 'odule the trainees)students 'ust *e a*le to+
%"3. Prepare ingredients according to recipes
%"4. Chec& ;Mise en Place<
%"5. Coo& soup as per 'enu
%"6. Coo& vegeta*le dishes as per recipe
%":. Coo& 'eat)poultry, ish)seaood dishes as per culinary 'ethod
%"8. Coo& egg dishes as per client=s preerence
%">. Coo& pasta, grain and arinaceous dishes as per recipe
%"?. @arnish coo&ed dishes
%". Prepare appetiers as per re/uire'ent or client=s preerence
%"3. Prepare sauces as per recipe
%"33. Prepare cold desserts
%"34. Prepare pastry desserts
%"35. Prepare sandwiches
%"36. Store dry and li/uid ingredients
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LO#. PREPARE INGREDIENTS ACCORDING TO RECIPE
ASSESSME#T CR!TER!A+
3. Prepared ;want list< according to recipes.4. Mise en place was applied ) as per S"P5. Prepared ingredients according to recipes
C"#TE#TS+
• ood Saety and Sanitation
• a'iliariation o !ngredients
• Classiication o !ngredients
• Su*stitution o !ngredients
• $nits o Measure'ents
• !ngredients and Recipes
• Personal 1ygiene
• Dierent cuts o 'eats)poultry)ish, ruits and vegeta*les
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, chiller, reeer
• Tools)utensils J 'easuring and weighing utensils, coo&ing tools and coo&ing
i'ple'ents
• Supplies J 'eat, seaood, poultry, vegeta*les, seasonings, her*s and spices
• "thers J reerences, *rochures, 'anuals, recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO". CHEC6 >MISE EN PLACE?
ASSESSME#T CR!TER!A+
3. Prepared e/uip'ent *ased on recipe re/uire'ent.4. Arranged ingredients properly.
C"#TE#TS+
• E/uip'ent and !ngredient+ $ses and Speciications
• Personal 1ygiene
• Deinition and !'portance Mise En PlaceF
C"#D!T!"#+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'• E/uip'ent J stove)range, oven, chiller, reeer
• Tools)utensils J 'easuring and weighing utensils, coo&ing tools and coo&ing
i'ple'ents
• Supplies J 'eat, seaood, poultry, vegeta*les, seasonings, her*s and spices
• "thers J reerences, *rochures, 'anuals, recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO87 COO6 SOUP AS PER MENU
ASSESSME#T CR!TER!A+
3. Basic s&ills o coo&ing soup are de'onstrated4. Soup are coo&ed according to recipe re/uire'ent)procedure5. Tools, utensils and e/uip'ent used in accordance with the standard re/uire'ent)
'anuals6. Saety 'easures in coo&ing soup are o*served)applied throughout the activity
C"#TE#TS+
• Methods o Coo&ing
• Soup Preparation
• Stoc& and Sauce Preparation
• ood Saety 1aard
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, chiller, reeer
• Tools)utensils J cutting tools, weighing and 'easuring utensils, coo&ing tools and
coo&ing i'ple'ents
• Supplies J 'eat, seaood, poultry, pasta, rice, vegeta*les, her*s and spices,
seasonings
• Accessories J co'plete la*oratory outit• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
•De'onstration
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LO17 COO6 VEGETABLE DISHES AS PER RECIPE
ASSESSME#T CR!TER!A+
3. Basic s&ills o coo&ing vegeta*le dishes are de'onstrated.4. egeta*le dishes are coo&ed according to recipe re/uire'ent)procedure.5. Tools, utensils and e/uip'ent used in accordance with the standard re/uire'ent)
'anuals.6. Saety 'easures in coo&ing vegeta*le dishes are o*served)applied throughout
the activity.
C"#TE#TS+
• Methods o Coo&ing
• egeta*le Dishes Preparation
• ood Saety 1aard
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, chiller, reeer
• Tools)utensils J cutting tools, weighing and 'easuring utensils, coo&ing tools and
coo&ing i'ple'ents
• Supplies J vegeta*les
• Accessories J co'plete la*oratory outit
• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO37 COO6 MEAT;POULTRY, FISH;SEAFOOD DISHES AS PER CULINARYMETHOD
ASSESSME#T CR!TER!A+
3. Thawed roen 'eat)poultry properly.4. Basic s&ills o coo&ing 'eat)poultry, ish)seaood dishes are de'onstrated.5. Meat)poultry, ish)seaood dishes are coo&ed according to recipe
re/uire'ent)procedure.6. Tools, utensils and e/uip'ent used in accordance with the standard re/uire'ent)
'anuals.:. Saety 'easures in coo&ing 'eat dishes are o*served)applied throughout the
activity
C"#TE#TS+
• Methods o Thawing
• Methods o Coo&ing• Meat Dishes Preparation
• Poultry Dishes Preparation
• ish Dishes Preparation
• Seaood Dishes Preparation
• ood Saety 1aard
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, chiller, reeer
• Tools)utensils J cutting tools, weighing and 'easuring utensils, coo&ing tools and
coo&ing i'ple'ents
• Supplies J 'eat, seaood, poultry, pasta, rice, vegeta*les, her*s and spices,
seasonings
• Accessories J co'plete la*oratory outit
• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"DS+
• De'onstration
• !nterview
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LO$7 COO6 EGG DISHES AS PER EMPLOYER@S PREFERENCE
ASSESSME#T CR!TER!A+
3. Basic s&ills o coo&ing egg dishes are de'onstrated4. Egg dishes are coo&ed according to recipe re/uire'ent)procedure5. Tools, utensils and e/uip'ent used in accordance with the standard re/uire'ent)
'anuals6. Saety 'easures in coo&ing egg dishes are o*served)applied throughout the
activity
C"#TE#TS+
• Methods o Coo&ing
• Egg Dishes Preparation
• ood Saety 1aard
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)%a*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, chiller, reeer
• Tools)utensils J cutting tools, weighing and 'easuring utensils, coo&ing tools )
i'ple'ents
• Supplies J egg, her*s, seasonings, vegeta*les
• Accessories J co'plete la*oratory outit
• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO=7 COO6 PASTA GRAIN AND FARINACEOUS DISHES AS PER RECIPE
ASSESSME#T CR!TER!A+
3. Basic s&ills o coo&ing pasta grain and arinaceous dishes are de'onstrated4. Pasta grain and arinaceous dishes are coo&ed according to recipe
re/uire'ent)procedure5. Tools, utensils and e/uip'ent used in accordance with the standard re/uire'ent)
'anuals6. Saety 'easures in coo&ing pasta grain and arinaceous dishes are
o*served)applied throughout the activity
C"#TE#TS+
• Methods o Coo&ing
• Types o Pasta and @rains
• ood Saety 1aard
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, chiller, reeer
• Tools)utensils J cutting tools, weighing and 'easuring utensils, coo&ing tools )
i'ple'ents
• Supplies J pasta, grains, lour, vegeta*les, her*s and spices, seasonings
• Accessories J co'plete la*oratory outit• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
•
De'onstration
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LO'7 GARNISH COO6ED DISHES
ASSESSME#T CR!TER!A+
3. Si'ple and attractive appetiingF arrange'ent o ood is o*served.4. Arranged garnishes properly.5. Taste and te9ture are well accepted.
C"#TE#TS+
• @arnishing !ngredients
• Art o @arnishing
• ood Saety
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J chiller, stea'er)*ain 'arie
• Tools)utensils J cutting tools and serving plates
• Supplies J vegeta*les, coo&ed oods, condi'ents, garnishes
• "thers J reerences, *rochures, 'anuals, recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO#27 PREPARE SAUCES AS PER RECIPE
ASSESSME#T CR!TER!A+
3. To'ato sauces are prepared according to recipe re/uire'ent)procedure.4. Sweet and sour sauces are prepared according to recipe re/uire'ent)procedure.5. Seaood sauces are prepared according to recipe re/uire'ent)procedure.
C"#TE#TS+
• $nits o Measure'ent
• Types o Sauces
• !ngredients and recipes
• Methods o Coo&ing
• Proper Storage o Sauces
• Personal 1ygiene
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, chiller, reeer, ood processors, *lender
• Tools)utensils J cutting tools and coo&ing i'ple'entsF &nives, chopping *oard,
colander, strainer, pots, pans, spatula, stirring spoon and sauce dish
• Supplies J 'il&, *utter, 'ayonnaise, yogurt, cornstarch, lour, sugar, salt, cheese,
vinegar, sesa'e seeds, seasonings and spices
• Accessories J co'plete la*oratory outit
• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO##7 PREPARE COLD DESSERTS
ASSESSME#T CR!TER!A+
3. ruit sha&es are prepared according to e'ployer=s choice.4. ruit sha&es are presented in an appropriate glassware.5. Saety 'easures in preparing and serving cold desserts are o*served ) applied
throughout the activity.6. Proper hygiene is o*served)applied throughout the activity.
C"#TE#TS+
• ood Saety and Sanitation
• a'iliariation o Suita*le ruits)egeta*les or Ma&ing Sha&es
• !ngredients and Recipes
• Personal 1ygiene
• Types o @lasswares
• $se, Care and Maintenance o the Blender
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J ood processors, chiller, rerigerator
• Tools)utensils J 'i9ing *owls, wooden ladle, spatula, Cutting tools and coo&ing
i'ple'entsF J &nives, chopping *oard, colander, strainer, s/ueeer, iller, grater
• Supplies J ruits and vegeta*les, lavourings, sugar, water, 'il&, crea'• Accessories J co'plete la*oratory outit
• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO#"7 PREPARE PASTRY DESSERTS
ASSESSME#T CR!TER!A+
3. Ba&ed Butter %e'on Ca&e is prepared according to recipere/uire'ent)procedure.
4. Toasted %e'on Ca&e is prepared according to procedure.5. Pastry dessert is prepared according to e'ployer=s re/uest.6. Pastry dessert is properly arranged and garnished on a platter.:. Proper hygiene is o*served)applied throughout the activity.
C"#TE#TS+
• Iinds o lours
• Types o Ba&ing Pans
• Types o Ba&ing !ngredients
• Methods o Ba&ing
• Proper Storage
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'
• E/uip'ent J stove)range, oven, 'icrowave, chiller, reeer, 'i9er
• Tools)utensils J cutting tools and coo&ing i'ple'entsF J &nives, chopping *oard,
*a&ing pans, spatula
• Supplies J 'eals, eggs, ruits and vegeta*les, leavening agent, lour, shortening,lavourings, 'il&, spices, sugar, salt, wa9 paper
• Accessories J co'plete la*oratory outit
• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO#87 PREPARE SAND5ICHES
ASSESSME#T CR!TER!A+
3. Assorted sandwiches are prepared according to e'ployer=s choice.4. Sandwiches are properly arranged and served on a platter.5. Proper hygiene is o*served)applied throughout the activity.
C"#TE#TS+
• Types o Sandwiches
• !ngredients and Recipes
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, storage)stoc&roo'• E/uip'ent J stove)range, oven, 'icrowave, chiller, reeer, toaster
• Tools)utensils J &nives, chopping *oard, platter, plates, tong, wooden ladle
• Supplies J *read, 'eat, vegeta*les, eggs, 'ayonnaise, cheese, poultry
• Accessories J co'plete la*oratory outit
• Reerences J recipe *oo&
MET1"D"%"@!ES+
• %ecture)discussion
• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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LO#17 STORE DRY AND LI4UID INGREDIENTS
ASSESSME#T CR!TER!A+
3. Dry and li/uid ingredients are stored properly)according to procedure.4. Appropriate containers are used in storing dry and li/uid ingredients.5. Products are properly la*eled.
C"#TE#TS+
• Proper %a*eling Procedure
• Types o Containers
• Methods o Storing
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• acilities J wor&shop)la*oratory, ca*inets)shelves, storage rac&
• E/uip'ent Jchiller, reeer, rerigerator
• Tools)utensils J plastic and glass)*ottle containers
• Supplies J plastic wrap, alu'inu' oil, cling wrap, 'icrowave wrap
• Accessories J co'plete la*oratory outit
• "thers J reerence *oo&s
MET1"D"%"@!ES+
• %ecture)discussion• De'onstration
ASSESSME#T MET1"D+
• De'onstration
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$#!T " C"MPETE#C- + PROVIDE FOOD AND BEVERAGE SERVICE
M"D$%E T!T%E + PROVIDING FOOD AND BEVERAGE SERVICE
M"D$%E DESCR!PT!"# + This 'odule covers the *asic &nowledge, s&ills and attitudesin providing ood and *everage service. !t includes preparingdining area, setting up ta*le, serving ood and *everage andclearing ta*le.
#"M!#A% D$RAT!"# + 4> hours
$A%!!CAT!"# %EE% + #C !!
S$MMAR- " %EAR#!#@ "$TC"MES+
At the co'pletion o the 'odule the trainees)students 'ust *e a*le to+
%"3. Prepare dining area
%"4. Set2up ta*le
%"5. Serve ood and *everage
%"6. Clear ta*le
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LO#7 PREPARE DINING AREA
ASSESSME#T CR!TER!A+
3. Cleanliness o dining area is chec&ed prior to service and according to standardoperating procedures
4. Dining environ'ent o client is set appropriately to ensure co'ort and a'*ience.5. Standard operating procedure is ollowed in setting2up urniture and in preparing
e/uip'ent or service.6. Ta*les and chairs are chec&ed or unctionality and cleanliness.:. Set ta*le appoint'ents according to occasion)according to e'ployers preerence8. Cru'*s on carpet are cleaned using handy *rush and dustpan.>. Ta*le appoint'ents are ree ro' odor, dusts and spots.
C"#TE#TS+
• Standard "perating Procedure in Preparing Dining Area
•
Types o Ta*le Setting• Types and $ses o chinaware, silverware and glassware
• Saety 1andling o Ta*le Appoint'ents
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
E/uip'ent
• Ta*le and chairs
• Ta*le linens
• Ta*le appoint'ents
Supplies)'aterials
• tissue
• ashtray
• lower vase w) lowers
• gar*age)waste *in with liner
MET1"D"%"@!ES+
•
%ecture• Discussion
• il' viewing
• De'onstration
ASSESSME#T MET1"DS+
• "ral e9a'ination
• (ritten e9a'ination
• Peror'ance test
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LO"7 SET THE TABLE
ASSESSME#T CR!TER!A
3. Standard o Ta*le Set2$p A. Co'pleteness+
− All needed utensils were set up on the ta*le prior to serving orders.Coee, Tea served with sugar and 'il& ) crea'er
− Place'at was set up when the ta*le is not covered with ta*le cloth.− Place condi'ents as re/uired.
− E'ployer was as&ed what to prepare or the occasion.
B. Balance and $nior'ity+− Proper spacing *etween chairs and cover.
− Cutlery are aligned L inch ro' the edge o the ta*le
− Appropriate utensils were provided on the ta*le.C. "rder+
− The glasses, cups, savers, spoon, &nie and coc&tail or& were placed on
the right side o the plate.− or& and side dishes were placed on the let side
− olded paper nap&in were placed on the let side under the or&− (ater glass was set on the right side a*out an inch on top o the &nie
− Re/uired condi'ents and lower *ase were placed at the center o the
ta*le.− The cutlery were arranged according to use.
D. Eye Appeal− Dining area was cleared o unnecessary things.
− Provided appropriate center piece.
E. Ti'e %ines+− Co'pleted the set2up according to ta*le service.
C"#TE#TS+
• Setting o Ta*le Cloth
• Ta*le setting
• Eye appeal
• Ti'eliness
• #ap&in olding
C"#D!T!"#S+
The trainee) student 'ust *e provided with the ollowing+
• Ta*le and chairs
• Ta*le cloth
• Ta*le nap&in
• Teaspoon
• Condi'ent
• (ater go*let
• Sugar *owl) crea'er
• lower *ase
• Ashtray
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• Tray
• @lass wares) *everage wares
• Salt and pepper
• Pitcher
• Coaster
• lat wares)silverwares
• Chinawares
• !ce *uc&et w) tong
• #ap&in holder
• 1and towel
MET1"D"%"@!ES+
• %ecture
• Discussion
• il' viewing
• De'onstration
ASSESSME#T MET1"DS+
• "ral e9a'ination
• (ritten e9a'ination
• Peror'ance test
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LO87 SERVE FOOD ; BEVERAGES ACCORDING TO STANDARD SE4UENCE
ASSESSME#T CR!TER!A+
3. Beverage orders were ta&en ro' the *ar)&itchen and inspected or co'pletegarnishing
4. Served *everages according to e'ployer=s re/uest.5. Served sot drin&s with cover.6. ood was served ro' the let side o the guest using the let hand..:. (ater go*lets were illed ) reilled ro' the right side without spilling.8. Proper se/uence was ollowed in serving ood ro' lightest to heaviest
C"#TE#TS+
• Ta*le serving
• Types o oods, *everages and garnishings
• Reilling water
• (ashing and handling o resh ruits
C"#D!T!"#+
The trainee)student 'ust *e provided with the ollowing+
• Ta*le and chairs
• Towel
• Trays
• @arnishes
• Sauce *oat• Condi'ent
• (ater glass
• Teaspoon
• Crea'er
• Crusts
• Dessert spoon
• (ine glass
• Tooth pic& holder
• Ta*le cloth
• lower *ase, lower
• Dinner &nie, por& spoon
• Dessert spoon *read plate
• Butter &nie
• Coee &nie, saver
• #ap&in
• Salad or&
• (ater go*let
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MET1"D"%"@!ES+
• %ecture
• Discussion
• il' viewing
• De'onstration
ASSESSME#T MET1"DS+
• "ral e9a'ination
• (ritten e9a'ination
• Peror'ance test
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LO17 CLEAR TABLE
ASSESSME#T CR!TER!A+
3. Soiled ta*le appoint'ents were *ussed out in order and *rought to the washingarea
4. Ta*les are *rushed with clean 'oist side towel ) *rush allowing no cru'*s to all
on the e'ployer.5. Soiled ashtrays are replaced with clean one ater 52*utts.
C"#TE#TS+
• Clearing the ta*le
• Cleaning the ta*le and changing soiled ashtrays.
• Ta*le Manners and Eti/uette
C"#D!T!"#S+
The trainee)student 'ust *e provided with the ollowing+
• Trays
• lat wares
• Ta*le and chairs
• Side towel
• @lass ware
• Ashtray
• Condi'ents
• lower *ase• 1ollowares
• 1andy *rush
• Dust pan
• Ta*le linens)nap&ins
MET1"D"%"@!ES+
• %ecture
• Discussion
• il' viewing
• De'onstration
ASSESSME#T MET1"DS+
• (ritten) oral test
• Practical test
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5h/* s Co-e*e)!.B/sed Curr!ulu &CBC(
A competency-based curriculum is a framework or guide for the
subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
The ! specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
! can be developed immediately when competency standards e"ist.
#hen competency standards do not e"ist, curriculum developers need
to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry$enterprise or specified client group
consultations.
These materials are available in both printed and electronic copies.
For more information please contact:
Technical Education and Skill De!elo"#ent Autho$it%&TESDA'Telephone Nos.: 893-8281, 817-!7" to 82 loc. "11, "3!, "31 and "3# or
visit o$r %ebsite: %%%.tesda.&ov.ph or the T'()* +e&ional or rovincial
ffice nearest o$.
http://www.tesda.gov.ph/http://www.tesda.gov.ph/