CBC Household Services NC II

COMPETENCY-BASED
CURRICULUM
Sector:
HEALTH, SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES

Qualification:
HOUSEHOLD SERVICES NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design.................................................................................................
B. Modules of Instruction...................................................................................
BASIC COMPETENCIES MODULES

o Participating in workplace communication........................................
o Working in a team environment......................................................
o Practicing career professionalism...................................................
o Practicing occupational health and safety procedures...................
COMMON COMPETENCIES MODULES

o Maintaining an effective relationship with clients/customers
.........................................................................................................
o Managing own performance............................................................
CORE COMPETENCIES MODULES

o Cleaning living room, dining room, bedrooms toilets,
bathrooms and kitchen....................................................................
o Washing and ironing clothes linens and fabric................................
o Preparing hot meal and cold meals/food........................................
o Providing food and beverage service..............................................
COURSE DESIGN
COURSE TITLE
Household Services NC II
NOMINAL DURATION
216 hours
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, desirable attitudes and skills of
Household Services in accordance with industry standards. It covers specialized
competencies such as: clean living room, dining room, bedrooms, toilet, wash and iron
clothes, line, fabric, prepare hot and cold meals/food, and provide food and beverage
service.
ENTRY REQUIREMENTS:
Candidate /trainee must posses any of the following qualifications;
Must at least be a high school graduate;
Must be able to communicate in English; and
Must be physically, emotionally, psychologically and mentally fit
CBC Household Services NC II
-1-
COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
Units of
Competency
Module Title
1. Participate in
workplace
communication
1.1 Participating in
workplace
communication
2. Work in a team
environment
3. Practice career
professionalism
4. Practice
occupational
health and
safety
procedures
Learning Outcomes
1.1.1 Obtain and convey

workplace information
1.1.2 Complete relevant workrelated documents
1.1.3 Participate in workplace
meeting and discussion
2.1 Working in a
2.1.1 Describe and identify team
team
role and responsibility
environment
2.1.2 Describe work as a team
member
3.1 Practicing
3.1.1 Integrate personal
career
objectives with
professionalism
organizational goals.
3.1.2 Set and meet work priorities.
3.1.3 Maintain professional growth
and development.
4.1 Practicing
4.1.1 Evaluate hazards and risks.
occupational
4.1.2 Control hazards and risks.
health and
4.1.3 Maintain occupational health
safety
and safety awareness.
procedure
Nominal
Duration
4 hours
4 hours
6 hours
4 hours
COMMON COMPETENCIES
(40 hours)
Units of
Competency
1. Maintain an
effective
relationship with
clients/
customers
1.1 Maintaining an
effective
relationship with
clients/
customers
2. Manage own
performance
2.1 Managing own

performance
-2-
Module Title
Learning Outcomes
Nominal
Duration
1.1.1 Maintain a professional

image
1.1.2 Build credibility to meet
customers/clients
requirements
2.1.1 Plan for completion of own
workload
2.1.2 Maintain quality of own
performance
CORE COMPETENCIES
(158 hours)
Units of
Competency
Module Title
Learning Outcomes
1. Clean living
room, dining
room,
bedrooms
toilets,
bathrooms and
kitchen
1.1 Cleaning living

room, dining
room,
bedrooms
toilets,
bathrooms and
kitchen
2. Wash and iron

clothes linens
and fabric
2.1 Washing and

ironing clothes
linens and
fabric
3. Prepare hot
meal and cold
meals/food
3.1 Preparing hot

and cold
meals/food
1.1.1 Use of appropriate cleaning

equipment, supplies and
materials
1.1.2 Clean surfaces, floors,
furniture and fixtures
1.1.3 Make up beds and cots
1.1.4 Clean toilet and bathroom
1.1.5 Clean kitchen area,
utensils/table appointments
and kitchen appliances
1.1.6 Provide supplies for dining
room, living room, bedroom
and bathroom/toilet
1.1.7 Maintain clean and sanitize
room environment
2.1.1 Check and sort soiled
clothes, linen and fabric
2.1.2 Prepare washing equipment
and supplies
2.1.3 Perform laundry
2.1.4 Dry clothes, linen and fabric
2.1.5 Iron clothes, linen and fabric
2.1.6 Maintain regular
housekeeping and
maintenance of laundry
area and equipment
3.1.1 Prepare ingredients
according to recipes
3.1.2 Check Mise en Place
3.1.3 Cook soup as per menu
3.1.4 Cook vegetable dishes as
per recipe
3.1.5 Cook meat/poultry,
fish/seafood dishes as per
culinary method
3.1.6 Cook egg dishes as per
clients preference
3.1.7 Cook pasta, grain and
farinaceous dishes as per
recipe
3.1.8 Garnish cooked dishes
3.1.9 Prepare appetizers as per
requirement or clients
preference
3.1.10 Prepare sauces as per
recipe
3.1.11 Prepare cold desserts
Nominal
Duration
-3-
Units of
Competency
4. Provide food
and beverage
service
Module Title
4.1 Providing food

and beverage
service
Learning Outcomes
Nominal
Duration
3.1.12 Prepare pastry desserts

3.1.13 Prepare sandwiches
3.1.14 Store dry and liquid
ingredients
4.1.1 Prepare dining area
4.1.2 Set-up table
4.1.3 Serve food and beverage
4.1.4 Clear table
RESOURCES:
TOOLS
Brooms
Dust pans and
brushes
Cleaning implements
Water hoses
Buckets
Lint free cleaning
cloths
Squeegees
Scrubbing foam
Dish pans
Dish sponges
Rubber spatulas
Floor mops
Spray bottles
Anti-static dusters
Cobwebbers
Cleaning rags
Dust mops
Gloves
Aprons
EQUIPMENT
-4-
Vacuum cleaner
Toilet caddies
A frame ladders
Food processor
Grills
High pressure steamer
Microwave oven
Oven (electric/gas)
Refrigerator
Tilting skillets
Toaster
Electric knife
Blender/juice maker
Rice cooker
Dish washers
Driers
Irons
Ironing boards
Steam pressers
Utensils & plates/serving
pieces
Pans
Beds
Broiler
Coffee maker
Electric opener
Garbage disposal units
Portable heater
Range (electric/gas)
Stove (electric/gas)
Tilting skillet
Washing machine
Weighing scale
Bulletin board
Armed chairs
Directional signage
Emergency lights
MATERIALS
Cleaning detergents
Liquid detergents
Cleaning solutions
Cleaners
Toilet disinfectants
Toilet bowl swabs
Drop sheets
Sanitizing agents
Wax paper/aluminum foils
Air fresheners
Napkins
Tablecloths/linen
Serving cloths
Tea towels
Clothing
Cleaning cloths
All-purpose detergents
Coffee, tea, cream
Condiments
Disinfectants
Drain solvents
Garbage bags
Scouring pads
Cooking oils
Ingredients
Soiled/defective clothes
Linen
Fabric
Clothesline
Clothes pins
Clothespin bags
Clothes racks
Sorting baskets/shelves
Hangers
Stain removing agents
Fabric softeners
Chlorine bleach
Fire extinguishers
Office tables
Laundry bags
Laundry Baskets
-5-
EQUIPMENT
-6-
Instructors desks
Conference table
Computer table
Telephones
Wall clocks
Steel cabinets w/ locks
First aid cabinet
Computer units
Typewriter
Electric fans
Aircon units
Overhead projector
Projector screen
Camera (still or video)
Multimedia equipment
Sound system
MATERIALS
Food Items (meat,

vegetable, seafood, poultry
& game, stock, cold food,
cereals, flour, butter
sauces, fruits)
China ware
Glassware
Silverware
Cutlery
Wine/spirits
Chair (dining)
Table (dining)
Ashtrays
Toothpicks
Juice
Bond papers
Calendars
Folders
Logbook
Pencils
Marking pens
White boards
Whiteboard markers
Whiteboard erasers
Transparency acetate
Ball pens
Training Materials:
Mobilizing action for the

Protection of Domestic
Workers from Forced
Labour and Trafficking in
South-East Asia: The
Philippine Component
Establishing
Professionalism in the
Workplace
Handouts/Pop sheets
Textbooks on Home
Management
Basic Home Management
Manual
Managing Household
Home Management
Supervisory
Home Management
Household
Self Defense
First Aid
Training Manual for Home
Management
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
COURSE DELIVERY:
Lecture
Group discussion
Interaction
Role play
Simulation
Plant tour/Hotels/Laundry Centers/Shop Tour
Symposium
Demonstration
Laboratory practice
Self-paced instruction
TRAINERS QUALIFICATIONS:
Must have completed a Trainers Training Methodology Course (TM II) or its equivalent
Must be able to communicate in English
-7-
-8-
MODULES OF INSTRUCTION
BASIC COMPETENCIES
BASIC COMPETENCY
COMMUNICATIONS
UNIT OF COMPETENCY :
PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE
PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes

required to obtain, interpret and convey information in
response to workplace requirements.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL
NC II
PREREQUISITE
Receive and Respond to Workplace Communication. (NC I)
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
- 10 -
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.
2. Effective questioning, active listening and speaking skills are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified
and followed.
6. Defined workplace procedures for the location and storage of information are
used.
7. Personal interaction is carried out clearly and concisely.
CONTENTS:
Parts of speech
Sentence construction
Effective communication
CONDITIONS:
The students/ trainees must be provided with the following:
Writing materials (pen & paper)

References (books)
Manuals
METHODOLOGIES:
Group discussion
Interaction
Lecture
Reportorial
ASSESSMENT METHODS:
Written test
Practical/performance test
Interview
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L02.
COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately
and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical processes are used for routine calculations.
4. Errors in recording information on forms/ documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
Basic mathematics
Technical writing
Types of forms
CONDITIONS:
The students/trainees must be provided with the following:
Paper
Pencils/ball pen
Reference books
Manuals
METHODOLOGIES:
Group discussion
Interaction
Lecture
ASSESSMENT METHODS:
- 12 -
Written test
Interview
LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

1. Team meetings are attended on time.
2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and established
protocols.
4. Workplace interactions are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
Sentence construction
Technical writing
Recording information
CONDITIONS:
Paper
Pencils/ball pen
References (books)
Manuals
METHODOLOGIES:
Group discussions
Interaction
Lecture
ASSESSMENT METHODS:
Written test
Interview
- 13 -
BASIC COMPETENCY
TEAM WORK
WORK IN A TEAM ENVIRONMENT
MODULE TITLE
WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR :
This module covers the knowledge, skills, and attitudes

required to relate in a work based environment.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL
NC II
PREREQUISITE
TEAMWORK (NC I)

Upon completion of this module, the students/ trainees will be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
- 14 -
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

1.
2.
3.
4.
5.
Role and objective of the team is identified.

Team parameters, relationships and responsibilities are identified.
Individual role and responsibilities within team environment are identified.
Roles and responsibilities of other team members are identified and recognized.
Reporting relationships within team and external to team are identified.
CONTENTS:
Team role.
Relationship and responsibilities
Role and responsibilities with team environment.
Relationship within a team.
CONDITIONS:
Standard operating procedure (SOP) of workplace

Job procedures
Client/supplier instructions
Quality standards
Organizational or external personnel
METHODOLOGIES:
Group discussion/interaction
Case studies
Simulation
ASSESSMENT METHODS:
Written test
Observation
Simulation
Role playing
- 15 -
LO2. DESCRIBE WORK AS A TEAM MEMBER

1. Appropriate forms of communication and interactions are undertaken.
2. Appropriate contributions to complement team activities and objectives were
made.
3. Reporting using standard operating procedures followed.
4. Development of team work plans based from team roles is contributed.
CONTENTS:
Communication process
Team structure/team roles
Group planning and decision making
CONDITIONS:
SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
Group discussion/interaction
Case studies
Simulation
ASSESSMENT METHODS:
- 16 -
Observation of work activities

Observation through simulation or role play
Case studies and scenarios.
PRACTICE CAREER PROFESSIONALISM
MODULE TITLE
PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes in

promoting career growth and advancement, specifically to
integrate personal objectives with organizational goals set
and meet work priorities and maintain professional growth
and development.
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL
NC II

Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
- 17 -
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

1. Personal growth and work plans towards improving the qualifications set for
professionalism are evident.
2. Intra and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance
of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
Personal development-social aspects: intra and interpersonal

development
Organizational goals
Personal hygiene and practices
Code of ethics
CONDITIONS:
Workplace
Code of ethics
Organizational goals
Hand outs and Personal development-social aspects
CDs, VHS tapes, transparencies
METHODOLOGIES:
Interactive -lecture
Simulation
Demonstration
Self paced instruction
ASSESSMENT METHODS:
- 18 -
Role play
Interview
Written examination
LO2. SET AND MEET WORK PRIORITIES

1. Competing demands to achieve personal, team and organizational goals and
objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
Organizational Key Result Areas (KRA)

Work values and ethical standards
Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
Hand outs on
- Organizational KRA
- Work values and ethics
- Company policies and standards
- Sample job targets
Learning guides
METHODOLOGIES:
Interactive lecture
Group discussion
Structured activity
Demonstration
ASSESSMENT METHODS:
Role play
Interview
Written examination
- 19 -
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

1. Training and career opportunities relevant to the job requirements are identified
and availed.
2. Licenses and/or certifications according to the requirements of the qualifications
are acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/ observed
4. Training and career opportunities based on the requirements of industry are
completed and updated.
CONTENTS:
Qualification standards
Gender and development (GAD) sensitivity
Professionalism in the workplace
List of professional licenses
CONDITIONS:
The students/trainees must be provided with the following
Quality standards
GAD handouts
CDs, VHS tapes on professionalism in the workplace
Professional licenses samples
METHODOLOGIES:
Interactive lecture
Film viewing
Role play/simulation
Group discussion
ASSESSMENT METHODS:
- 20 -
Demonstration
Interview
Written examination
Portfolio assessment
PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE TITLE
PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE DESCRIPTOR :

required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining occupational health
and safety (OHS) awareness.
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL
NC II

Upon completion of this module, the trainee/student must be able to:
LO1. Evaluate hazards and risks
LO2. Control hazards and risks
LO3. Maintain occupational health and safety awareness
- 21 -
LO1. EVALUATE HAZARDS AND RISKS

1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
TLV table
Philippine OHS standards
Effects of hazards in the workplace
Ergonomics
ECC Regulations
CONDITIONS:
Hand outs on
- Philippine OHS standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
TLV table
METHODOLOGIES:
Interactive lecture
Situation analysis
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
- 22 -
Interview
Written examination
Simulation
LO2. CONTROL HAZARDS AND RISKS

1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organizations OHS policies.
3. Personal protective equipment (PPE) is correctly used in accordance with
organizations OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
Safety regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
Contingency measures and procedures
CONDITIONS:
Hand outs on
- Safety Regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
- Contingency measures and procedures
OHS personal records
PPE
METHODOLOGIES:
Interactive lecture
Symposium
Film viewing
Group dynamics
Self-paced instruction
ASSESSMENT METHODS:
Written examination
Interview
Case/situation analysis
Simulation
- 23 -
LO3. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
Operational health and safety procedure, practices and

regulations
Emergency-related drills and training
CONDITIONS:
Workplace
PPE
OHS personal records
Health record
METHODOLOGIES:
Interactive lecture
Simulation
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
- 24 -
Demonstration
Interview
Written examination
Portfolio assessment
COMMON COMPETENCIES
MAINTAIN AN EFFECTIVE RELATIONSHIP WITH

CLIENTS/ CUSTOMERS
MODULE TITLE
MAINTAINING AN EFFECTIVE RELATIONSHIP WITH

CLIENTS/ CUSTOMERS
MODULE DESCRIPTOR :

required in building and maintaining an effective relationship
with clients, customers and the public.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC II
SUMMARY OF LEARNING OUTCOMES

At the completion of this module the trainees/students must be able to:
LO1. Maintain a professional image
LO2. Build credibility to meet customers/clients requirements
- 26 -
LO1. MAINTAIN A PROFESSIONAL IMAGE

1. Uniform, paraphernalia and personal hygiene are maintained according to Code
of Conduct of a household worker
2. Prescribed uniform, equipment and paraphernalia are worn in accordance with
employer/agency standards
3. Area of responsibility is maintained clean and safe according to
company/agency/employer policy.
4. Proper deportment is displayed and maintained as required by the
company/agency/employer
CONTENTS:
Professional Code of Conduct of a Household worker

Professional Code of Ethics of a Household worker
Desirable traits of a Household worker
Uniform, equipment and paraphernalia of a Household worker
Power and Duties of a Household worker
Customer Relation
Human Relation
Value Formation
Gender Awareness
Courtesy and Discipline
CONDITIONS:
Students/trainees must be provided with the following:
Uniform, equipment and paraphernalia (Male and Female)

Cleaning materials
Writing materials
Communication equipment
METHODOLOGIES:
Lecture/discussion
Demonstration
Role playing
Simulation
ASSESSMENT METHODS:
Written examination
Demonstration
Observation
- 27 -
LO2. BUILD CREDIBILITY TO MEET CUSTOMERS / CLIENTS REQUIREMENTS

1. Client requirements are identified based on assignment instructions.
2. Assignment instructions are performed in line with employer/client requirements
and standard operating procedure.
3. Changes to clients needs and requirements are acted upon according to
standard operating procedure.
4. Satisfactory performance of a household worker is acknowledged based on
agency/employer/customer/client feedback.
5. Possible causes of client/customer dissatisfaction are identified, dealt with and
recorded according to agency/employer policy.
6. Client is fully informed of all relevant household matters in a timely manner and
according to agreed reporting procedures.
CONTENTS:
Customer Relation Service

Human Relation
Public Relation
Professions Code of Conduct a Household worker
Professions Code of Ethics a Household worker
Desirable Traits of a Household worker
Oral and Written Communication
CONDITIONS:
Writing materials
METHODOLOGIES:
Lecture/discussion
Demonstration
Role playing
Simulation
ASSESSMENT METHODS:
- 28 -
Written examination
Demonstration
Observation
MANAGE OWN PERFORMANCE
MODULE TITLE
MANAGING OWN PERFORMANCE
MODULE DESCRIPTOR :

required in effectively managing own workload and quality of
work.
NOMINAL DURATION
20 hours
QUALIFICATION LEVEL
NC II
SUMMARY OF LEARNING OUTCOMES

At the completion of this module the trainees/students must be able to:
LO1. Plan for completion of own workload
LO2. Maintain quality of own performance
- 29 -
LO1. PLAN FOR COMPLETION OF OWN WORKLOAD

1.
2.
3.
Duties and responsibilities are accurately identified.

Priority assignments are defined according to job description.
Proper turnover of duties and responsibilities are followed according to
standard operating procedure.
CONTENTS:
Company/Agency Rules and Regulation

Power and Duties of a Household worker
Professional Code of Conduct of a Household worker
Professional Code of Ethics of a Household worker
CONDITIONS:
Students /trainees must be provided with the following:
Writing materials
METHODOLOGIES:
Lecture/discussion
Demonstration
Role playing
Simulation
ASSESSMENT METHODS:
- 30 -
Written examination
Demonstration
Observation
LO2. MAINTAIN QUALITY OF OWN PERFORMANCE

1.
Performance standards are continuously upgraded to serve the interest and

mission of his/her agency in compliance with the employers/clients/customer
requirement.
2.
Diligently and progressively familiarize himself / herself with the rules and
regulation prescribed by the agency and the employer/ client/ customer.
3.
Carried out his/her assigned duties as required by the employer to the best of
his/ her ability.
CONTENTS:
Professions Code of Conduct of a Household worker

Professions Code of Ethics of a Household worker
Customer Relation
Human Relation
Public Relation
Desirable Traits of a Household worker
Oral and Written Communication
CONDITIONS:
Writing materials
METHODOLOGIES:
Lecture/discussion
Demonstration
Role playing
Simulation
ASSESSMENT METHODS:
Written examination
Demonstration
Observation
- 31 -
CORE COMPETENCIES
CLEAN LIVING ROOM, DINING ROOM, BEDROOMS

TOILETS, BATHROOMS AND KITCHEN
MODULE TITLE
CLEANING LIVING ROOM, DINING ROOM, BEDROOMS

TOILETS, BATHROOMS AND KITCHEN
MODULE DESCRIPTION :
This module covers the basic knowledge, skills and attitudes

in cleaning living room, dining room, bedrooms, toilets and
bathrooms. It includes cleaning surfaces and floors, cleaning
furnishings and fixtures, making up beds and cots, cleaning
toilet and bathrooms, sanitizing rooms and maintaining clean
room environment.
NOMINAL DURATION
37 hours
QUALIFICATION LEVEL
NC II

At the completion of the module the trainees/students must be able to:
LO1. Use of appropriate cleaning equipment, supplies and materials
LO2. Clean surfaces, floors, furniture and fixtures
LO3. Make up beds and cots
LO4. Clean toilet and bathroom
LO5. Clean kitchen area, utensils/table appointments and kitchen appliances
LO6. Provide supplies for dining room, living room, bedroom and bathroom/toilet
LO7. Maintain clean and sanitize room environment
- 33 -
LO1. USE APPROPRIATE CLEANING EQUIPMENT, SUPPLIES AND MATERIALS

1.
2.
3.
4.
Used appropriate cleaning equipment properly.

Prepared appropriate supplies and materials for cleaning different areas.
Followed instructions correctly in mixing chemicals.
Observed safety in handling chemicals and equipment.
CONTENTS:
Types and Uses of Cleaning Equipment

Types of Cleaning Supplies and Materials
Safety Measures in Handling Different Cleaning Equipment and Chemicals
Safe Keeping Practices
CONDITIONS:
The trainee/ student must be provided with the following:
Equipment
Vacuum cleaner
Floor polisher
Tools
Shelves
Cabinets
Tables
Sofa
Dustpan
Scrubbing broom
Dish sponge
Floor mops
Squeegee
Spray bottles
Anti static dusters
Damp cloth
Cob webbers
Cleaning rugs
Gloves (rubber)
Apron
Supplies and materials
Water
Water hose
Brush
Scrubbing foam
Cleaning solutions
- stain remover
- grease remover
- liquid/gel/powder detergents
Toilet bowl swabs
- 34 -
Toilet disinfectants
Lysol
Drop sheets / rubber mats
Sanitizing agents
Air freshener
Lint free cleaning cloths
Small towels
Solvents
Garbage bags
Scouring pads
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 35 -
LO2. CLEAN SURFACES, FLOORS, FURNITURE AND FIXTURES

1. Cleaned bathroom/toilet and lavatory using appropriate tools and
supplies/materials.
2. Applied chemicals and disinfectants in cleaning glass/mirror.
3. Cleaned floor tiles properly.
4. Cleaned shower curtains and stainless fixtures/fittings with the use of soft
cloth/brush.
5. Cleaned carpeted floors using vacuum cleaner.
CONTENTS:
Types of soils and litters

Types of floors and surface texture
Parts and Uses of vacuum cleaner
Parts and functions of floor polisher
Types and uses of cleaning materials
Cleaning Bathroom/Toilet
Cleaning Lavatory
Cleaning Glass/mirror
Cleaning Shower curtains
Cleaning stainless fixtures and fittings
Cleaning tiles
CONDITIONS:
Equipment
vacuum cleaner
floor polisher
shelves
cabinets
tables
sofa
Tools
dustpan
scrubbing broom
dish sponge
floor mops
squeegee
spray bottles
anti static dusters
damp cloth
cob webbers
cleaning rugs
gloves (rubber)
apron
- 36 -
- 37 -
Supplies and materials

cleaning solutions
- stain remover
- grease remover
- liquid/gel/powder detergents
toilet bowl swabs
toilet disinfectants lysol
drop sheets/ rubber mats
sanitizing agents
air freshener
napkins
table cloth / linens
uniform
small towels
cleaning clothes
solvents
garbage bags
scourging pads
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 38 -
Demonstration
LO3. MAKE UP BEDS AND COTS

1.
2.
3.
4.
Cleaned soiled linens, pillow case and bed sheets.

Replaced dirty beddings.
Replaced linens were mitered and centered.
Observed color harmony and sizes in replacing beddings.
CONTENTS:
Types and Sizes of Linens, Pillows and Bed Sheets

Procedures in Making Up Beds and Cots
Color Harmony
CONDITIONS:
Bed
Table
Chair
Mirror
Lamp shade
Dresser
Pillows
Pillow case
Bed sheets
Blankets
Tissue
Trash can/garbage bin
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 39 -
LO4. CLEAN TOILET AND BATHROOM

1.
2.
3.
4.
5.
6.
Cleaned ceilings and walls are free from cobwebs and dirt.
Cleaned window edges and sills properly.
Cleaned bath tub, lavatory and toilet bowls are free from stains and dirt
Bathrooms are free from mildew and unpleasant odor.
Washed and cleaned accessories properly.
Cleaning equipment stored properly after use.
CONTENTS:
Procedures in Cleaning Toilet and Bathroom

Safety Measures in Cleaning
Storage of Cleaning Paraphernalia
CONDITIONS:
Shower
Lavatory
Bath tub
Toilet Bowl
Mirror
Cabinets
Shower Curtains
Shelves
Tissue holder
Bowl cleaner
Disinfectant
Floor mops
Damp cloth
Wiper
Cob webber
Ladder
Drop sheets
Tissue
Napkin
Soap dish
Acid cleaner
Spray bottle
Toilet bowl cover
Toilet bowl swab
Brush
Squeegee
Air freshener
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 40 -
Demonstration
LO5. CLEAN KITCHEN AREA, UTENSILS/TABLE APPOINTMENT AND KITCHEN

APPLIANCES
1.
2.
3.
4.
Washed soiled utensils/table appointments properly.

Stored clean and dried utensils/table appointments in shelves/cabinets.
Cleaned kitchen appliances are free from grease, dirt and unpleasant odor.
Used appropriate cleaning equipment in mopping and drying floor.
CONTENTS:
Procedure in dish washing (machine and hand/manual)

Procedure in Mopping and Drying Floors/Surface Area
Cleaning Kitchen Appliances
Storing Utensils/Table Appointments
CONDITIONS:
Exhaust hood
Cabinets/shelves
Gas range
Refrigerator
Microwave oven
Toaster
Coffee maker
Water dispenser
Electric dish washer
Blender/food processor
Table appointments
Pots and pans
Mopper
Cleaning clothes
Brush
Damp cloth
Clean cloth/towel
Liquid detergent
Disinfectant
Air freshener
Sponge
Foam
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 41 -
Demonstration
LO6. PROVIDE SUPPLIES FOR DINING ROOM, LIVING ROOM, BEDROOM AND
BATHROOM/TOILET
1. Appropriate supplies and materials are provided in all rooms.
2. Replenished consumed supplies and materials/toiletries in all rooms.
3. Replaced soiled linens/towels, mats, toilet cover and shower curtains
CONTENTS:
Familiarization with different supplies and materials for dining, living, bedroom
and bathroom/toilet
Home Management
CONDITIONS:
Cabinets/shelves
Tables
Chairs
Sofa
Telephone
TV set
Video/audio equipment
Computer
Flower base
Ash tray
Carpet
Tissue
Bed
Dresser
Mirror
Toiletries
Bath soap/shampoo/conditioner
Roll on
Shower cap
Shower curtain
Deodorizer
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
- 42 -
Performance test
Interview
- 43 -
LO7. MAINTAIN CLEAN AND SANITIZE ROOM ENVIRONMENT

1.
2.
3.
4.
5.
Mixed sanitizing agents accurately

Disposed excess sanitizing agents properly
Sanitized rooms are free from unpleasant odor
Stored sanitizing tools properly
Observed safety measures in cleaning/ sanitizing rooms
CONTENTS:
Kinds and uses of sanitizing agents

Procedures in mixing sanitizing agents
Disposal of excess sanitizing agents
SOPs in sanitizing rooms
Safety measures in cleaning/sanitizing room
CONDITIONS:
Sanitizing agents
Container/pail/basin
Ladder
Solvent spray
Air freshener
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 44 -
Oral/interview
WASH AND IRON CLOTHES, LINENS AND FABRIC
MODULE TITLE
WASHING AND IRONING CLOTHES, LINENS AND

FABRIC
This module covers the basic knowledge, skills and attitude

in washing and ironing clothes, linen and fabric. It includes
checking and sorting soiled clothes, linen and fabrics;
removing stains; preparing washing equipment and supplies;
performing laundry; drying and ironing clothes, linens and
fabrics, and maintaining regular housekeeping and
maintenance of laundry area and equipment.
NOMINAL DURATION
44 hours
QUALIFICATION LEVEL
NC II

LO1. Check and sort soiled clothes, linen and fabric
LO2. Prepare washing equipment and supplies
LO3. Perform laundry
LO4. Dry clothes, linen and fabric
LO5. Iron clothes, linen and fabric
LO6. Maintain regular housekeeping and maintenance of laundry area and equipment
- 45 -
LO1. CHECK AND SORT SOILED CLOTHES, LINEN AND FABRIC

1. Soiled clothes, linen and fabrics are checked and sorted.
2. Priority is followed according to the cleaning process required and the urgency of
the item for washing.
3. Use of appropriate threads and stitches in sewing/darning defective clothing,
linen and fabric is followed.
4. Work place procedure is followed in checking and sorting soiled clothes, linen
and fabric.
CONTENTS:
Principles and procedures in sorting laundry
Principles and procedures in darning holes and tears
Hygiene, Health and Safety Issues on laundry operations
Types and characteristics of clothes, linen and fabric
CONDITIONS:
Facilities workshop/laboratory, storage/stockroom
Tools/utensils
- Sorting baskets/shelves
- Clothes rack
- Laundry bag
- Laundry basket
- Sewing kit
Supplies
- Personal Protective Equipment:
> Gloves
> Hair net
> Apron
> Dust mask
- Assorted clothes, linen and fabrics
- Soiled/defective clothes
Others references, brochures, company manual
METHODOLOGIES:
Group discussion
Demonstration
Practical application
Video presentation
Hotels/laundry centers/shop tour
ASSESSMENT METHODS:
Demonstration
Practical application
Observation
Written exam
Third party report
- 46 -
LO2. PREPARE WASHING EQUIPMENT AND SUPPLIES

1. Laundry area/surrounding is properly cleaned.
2. Washing machine and dryer is checked and prepared for operation according to
the instruction manual.
3. Laundry supplies and materials are prepared and made available at all times.
CONTENTS:
Types and Uses of Washing Machines and Dryers

Maintenance of Laundry Area
Types/Uses of Laundry Chemicals
Classification of Stain Remover
Types and Uses of Stain Removing Agents and Chemicals
Language Label (Fabrics and Garment Labels)
Types of Laundry Supplies and Materials
Types of Fabric Softener
CONDITIONS:
Facilities Workshop/Laboratory, storage/stockroom

Tools/utensils
Washers
Dryers
Brush
Wash board
Basin
Pail
Dipper
Supplies
> Gloves
> Hair net
> Apron
> Dust mask
- Laundry Supplies and Materials
> Fabric softener
> Chlorine bleach
- Stain removing agents
> Acid cleaners
> Alkali cleaners
> Chlorine bleach
> All-purpose detergent
Others references, brochures, manuals
- 47 -
METHODOLOGIES:
Group discussion
Laboratory practice
Laundry shop/hotel tour
ASSESSMENT METHODS:
- 48 -
Demonstration
Observation
Written exam
Third party report
LO3. PERFORM LAUNDRY

1. Laundry equipment is used according to manufacturers instruction.
2. Correct laundry method is selected according to the type of clothes, linen and
fabric.
3. Washes clothes, linen and fabric according to the labeling codes.
4. Work place procedure is followed in washing clothes, linen and fabric.
5. Washed clothes, linen and fabrics are free from stain, dirt and unpleasant odor.
CONTENTS:
Principles and Procedures In Washing Clothes, Linen and Fabric
Hygiene, Health and Safety Issues of Specific Relevance to Laundry Operations
Work place procedure is followed in Washing Clothes, Linen and Fabric
Preparing Mixtures or Bleaching Solutions
Handling Different Types of Bleaching Solutions and other Laundry Chemicals
CONDITIONS:
Facilities workshop/Laboratory, storage/stockroom
Tools/utensils
- Washers
- Dryers
- Laundry bag
- Laundry basket
- Wash board
- Laundry brush
- Basin
- Pails
- Dipper
Supplies
- Gloves
- Hair net
- Apron
- Laundry detergent
- Fabric softener
- Bleaching agent
METHODOLOGIES:
Group discussion
Laboratory practice
ASSESSMENT METHODS:
Demonstration
Observation
Written exam
Third party report
- 49 -
LO4. DRY CLOTHES, LINEN AND FABRIC

1.
2.
3.
4.
Dryer is set according to washed materials requirement.

Washed clothes, linen and fabric are sun-dried/machine dried.
Dried clothes, linen and fabrics are freed from unpleasant odor after washing.
Dried clothes, linen and fabric are hanged or folded.
CONTENTS:
Principles and Procedures in Drying Clothes, Linen and Fabric

Hygiene, Health and Safety Issues of Specific Relevance to Laundry Operations
Standard Operating Procedures in Drying Clothes, Linen and Fabric
CONDITIONS:

Tools/utensils
- Washers
- Dryers
- Laundry bag
- Laundry basket
- Hangers
- Clothes clips
- Clothes line
Supplies
> Gloves
> Hair net
> Apron
METHODOLOGIES:
Group discussion
Laboratory practice
ASSESSMENT METHODS:
- 50 -
Demonstration
Observation
Written exam
Third party report
LO5. IRON CLOTHES, LINEN AND FABRIC

1.
2.
3.
4.
5.
6.
Sorting is done according to kinds of fabrics

Ironing is done according to standard procedures.
Ironed clothes, linens and fabrics are correctly folded.
Proper pressing is used to maintain original pleats.
Standard operating procedures are followed in ironing clothes, linen and fabric.
Folded ironed clothes, linen and fabric are stored in designated cabinets.
CONTENTS:
Principles and Procedures in Ironing Clothes, Linen and Fabric

Types/Uses of Ironing Equipment, Tools and Paraphernalia
Types and Use of Hangers
Folding Methods and Techniques
Basic Pressing Procedures
CONDITIONS:

Tools/utensils
> Irons
> Ironing board
> Steam pressers
> Hangers
> Sorting baskets and shelves
Supplies
> Hair net
> Apron
- Assorted clothes, linen and fabric
METHODOLOGIES:
Group discussion
Laboratory practice
ASSESSMENT METHODS:
Demonstration
Observation
Written exam
Third party report
- 51 -
LO6. MAINTAIN REGULAR HOUSEKEEPING AND MAINTENANCE OF LAUNDRY

AREA AND EQUIPMENT
1.
2.
3.
4.
Washing area is cleaned after washing the clothes, linen and fabrics.
Equipment is cleaned after use and according to the instructions manual.
All cleaning materials and equipment are properly stored in a safe place.
Regular maintenance of the equipment is arranged as per standard operating
procedures.
CONTENTS:
Maintenance of Laundry Area

Standard Operating Procedure for Storing Washing Materials and Equipment
Health and Safety Issues of Specific Relevance to Storing Washing Materials and
Equipment
5 S in good housekeeping
CONDITIONS:
The trainee/student must be provided with the following:

Tools/utensils
- Washers
- Dryers
- Brush
- Floor mops
- Dust pan
- Broom
Supplies
> Gloves
> Apron
- All-purpose detergent
- Rags
METHODOLOGIES:
Group discussion
Laboratory practice
ASSESSMENT METHODS:
- 52 -
Demonstration
Observation
Written exam
Third party report
PREPARE HOT MEAL AND COLD MEALS/FOOD
MODULE TITLE
PREPARING HOT AND COLD MEALS/FOOD

in preparing ingredients, cooking, garnishing cooked
meals/food and dishes, preparing appetizers, preparing
sauces, dressings, garnishes, desserts, salads, sandwiches
and storing dry and liquid ingredients.
NOMINAL DURATION
50 hours
QUALIFICATION LEVEL
NC II

LO1.
Prepare ingredients according to recipes
LO2.
Check Mise en Place
LO3.
Cook soup as per menu
LO4.
Cook vegetable dishes as per recipe
LO5.
Cook meat/poultry, fish/seafood dishes as per culinary method
LO6.
Cook egg dishes as per clients preference
LO7.
Cook pasta, grain and farinaceous dishes as per recipe
LO8.
Garnish cooked dishes
LO9.
Prepare appetizers as per requirement or clients preference
LO10. Prepare sauces as per recipe

LO11. Prepare cold desserts
LO12. Prepare pastry desserts
LO13. Prepare sandwiches
LO14. Store dry and liquid ingredients
- 53 -
LO1. PREPARE INGREDIENTS ACCORDING TO RECIPE

1. Prepared want list according to recipes.
2. Mise en place was applied / as per SOP
3. Prepared ingredients according to recipes
CONTENTS:
Food Safety and Sanitation

Familiarization of Ingredients
Classification of Ingredients
Substitution of Ingredients
Units of Measurements
Ingredients and Recipes
Personal Hygiene
Different cuts of meats/poultry/fish, fruits and vegetables
CONDITIONS:

Equipment stove/range, oven, chiller, freezer
Tools/utensils measuring and weighing utensils, cooking tools and cooking
implements
Supplies meat, seafood, poultry, vegetables, seasonings, herbs and spices
Others references, brochures, manuals, recipe book
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 54 -
Demonstration
LO2. CHECK MISE EN PLACE

1. Prepared equipment based on recipe requirement.
2. Arranged ingredients properly.
CONTENTS:
Equipment and Ingredient: Uses and Specifications

Personal Hygiene
Definition and Importance (Mise En Place)
CONDITION:

Tools/utensils measuring and weighing utensils, cooking tools and cooking
implements
Supplies meat, seafood, poultry, vegetables, seasonings, herbs and spices
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 55 -
LO3. COOK SOUP AS PER MENU

1. Basic skills of cooking soup are demonstrated
2. Soup are cooked according to recipe requirement/procedure
3. Tools, utensils and equipment used in accordance with the standard requirement/
manuals
4. Safety measures in cooking soup are observed/applied throughout the activity
CONTENTS:
Methods of Cooking
Soup Preparation
Stock and Sauce Preparation
Food Safety Hazard
CONDITIONS:

Tools/utensils cutting tools, weighing and measuring utensils, cooking tools and
cooking implements
Supplies meat, seafood, poultry, pasta, rice, vegetables, herbs and spices,
seasonings
Accessories complete laboratory outfit
References recipe book
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 56 -
Demonstration
LO4. COOK VEGETABLE DISHES AS PER RECIPE

1. Basic skills of cooking vegetable dishes are demonstrated.
2. Vegetable dishes are cooked according to recipe requirement/procedure.
manuals.
4. Safety measures in cooking vegetable dishes are observed/applied throughout
the activity.
CONTENTS:
Methods of Cooking
Vegetable Dishes Preparation
Food Safety Hazard
CONDITIONS:

cooking implements
Supplies vegetables
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 57 -
LO5. COOK MEAT/POULTRY, FISH/SEAFOOD DISHES AS PER CULINARY

METHOD
1. Thawed frozen meat/poultry properly.
2. Basic skills of cooking meat/poultry, fish/seafood dishes are demonstrated.
3. Meat/poultry, fish/seafood dishes are cooked according to recipe
requirement/procedure.
manuals.
5. Safety measures in cooking meat dishes are observed/applied throughout the
activity
CONTENTS:
Methods of Thawing
Methods of Cooking
Meat Dishes Preparation
Poultry Dishes Preparation
Fish Dishes Preparation
Seafood Dishes Preparation
Food Safety Hazard
CONDITIONS:

cooking implements
Supplies meat, seafood, poultry, pasta, rice, vegetables, herbs and spices,
seasonings
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHODS:
- 58 -
Demonstration
Interview
LO6. COOK EGG DISHES AS PER EMPLOYERS PREFERENCE

1. Basic skills of cooking egg dishes are demonstrated
2. Egg dishes are cooked according to recipe requirement/procedure
manuals
4. Safety measures in cooking egg dishes are observed/applied throughout the
activity
CONTENTS:
Methods of Cooking
Egg Dishes Preparation
Food Safety Hazard
CONDITIONS:

Tools/utensils cutting tools, weighing and measuring utensils, cooking tools /
implements
Supplies egg, herbs, seasonings, vegetables
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 59 -
LO7. COOK PASTA GRAIN AND FARINACEOUS DISHES AS PER RECIPE

1. Basic skills of cooking pasta grain and farinaceous dishes are demonstrated
2. Pasta grain and farinaceous dishes are cooked according to recipe
requirement/procedure
manuals
4. Safety measures in cooking pasta grain and farinaceous dishes are
observed/applied throughout the activity
CONTENTS:
Methods of Cooking
Types of Pasta and Grains
Food Safety Hazard
CONDITIONS:

Tools/utensils cutting tools, weighing and measuring utensils, cooking tools /
implements
Supplies pasta, grains, flour, vegetables, herbs and spices, seasonings
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 60 -
Demonstration
LO8. GARNISH COOKED DISHES

1. Simple and attractive (appetizing) arrangement of food is observed.
2. Arranged garnishes properly.
3. Taste and texture are well accepted.
CONTENTS:
Garnishing Ingredients
Art of Garnishing
Food Safety
CONDITIONS:

Equipment chiller, steamer/bain marie
Tools/utensils cutting tools and serving plates
Supplies vegetables, cooked foods, condiments, garnishes
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 61 -
LO9. PREPARE APPETIZER AS PER EMPLOYERS PREFERENCE

1. Appetizers are prepared according to recipe requirement/procedure.
2. Appetizers are properly arranged on the platter/tray.
3. Appetizers are served properly.
CONTENTS:
Kinds of Appetizer
Importance of Appetizer
Familiarization of ingredients according to recipes
Personal Hygiene
CONDITIONS:

Equipment blender, toaster, chiller, freezer and oven
Tools/utensils (cutting tools and cooking implements) knives, chopping board,
colander, strainer, pots, pans, platters and tray
Supplies meats, seafood, poultry, fruits and vegetables, seasonings, herbs and
spices
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 62 -
Demonstration
LO10. PREPARE SAUCES AS PER RECIPE

1. Tomato sauces are prepared according to recipe requirement/procedure.
2. Sweet and sour sauces are prepared according to recipe requirement/procedure.
3. Seafood sauces are prepared according to recipe requirement/procedure.
CONTENTS:
Units of Measurement
Types of Sauces
Ingredients and recipes
Methods of Cooking
Proper Storage of Sauces
Personal Hygiene
CONDITIONS:

Equipment stove/range, oven, chiller, freezer, food processors, blender
colander, strainer, pots, pans, spatula, stirring spoon and sauce dish
Supplies milk, butter, mayonnaise, yogurt, cornstarch, flour, sugar, salt, cheese,
vinegar, sesame seeds, seasonings and spices
METHODOLOGIES
:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 63 -
LO11. PREPARE COLD DESSERTS

1. Fruit shakes are prepared according to employers choice.
2. Fruit shakes are presented in an appropriate glassware.
3. Safety measures in preparing and serving cold desserts are observed / applied
throughout the activity.
4. Proper hygiene is observed/applied throughout the activity.
CONTENTS:
Food Safety and Sanitation

Familiarization of Suitable Fruits/Vegetables for Making Shakes
Personal Hygiene
Types of Glasswares
Use, Care and Maintenance of the Blender
CONDITIONS:

Equipment food processors, chiller, refrigerator
Tools/utensils mixing bowls, wooden ladle, spatula, (Cutting tools and cooking
implements) knives, chopping board, colander, strainer, squeezer, filler, grater
Supplies fruits and vegetables, flavourings, sugar, water, milk, cream
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 64 -
Demonstration
LO12. PREPARE PASTRY DESSERTS

1. Baked Butter Lemon Cake is prepared according to recipe
requirement/procedure.
2. Toasted Lemon Cake is prepared according to procedure.
3. Pastry dessert is prepared according to employers request.
4. Pastry dessert is properly arranged and garnished on a platter.
CONTENTS:
Kinds of Flours
Types of Baking Pans
Types of Baking Ingredients
Methods of Baking
Proper Storage
CONDITIONS:

Equipment stove/range, oven, microwave, chiller, freezer, mixer
baking pans, spatula
Supplies meals, eggs, fruits and vegetables, leavening agent, flour, shortening,
flavourings, milk, spices, sugar, salt, wax paper
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 65 -
LO13. PREPARE SANDWICHES

1. Assorted sandwiches are prepared according to employers choice.
2. Sandwiches are properly arranged and served on a platter.
CONTENTS:
Types of Sandwiches
CONDITIONS:

Equipment stove/range, oven, microwave, chiller, freezer, toaster
Tools/utensils knives, chopping board, platter, plates, tong, wooden ladle
Supplies bread, meat, vegetables, eggs, mayonnaise, cheese, poultry
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
- 66 -
Demonstration
LO14. STORE DRY AND LIQUID INGREDIENTS

1. Dry and liquid ingredients are stored properly/according to procedure.
2. Appropriate containers are used in storing dry and liquid ingredients.
3. Products are properly labeled.
CONTENTS:
Proper Labeling Procedure

Types of Containers
Methods of Storing
CONDITIONS:
Facilities workshop/laboratory, cabinets/shelves, storage rack

Equipment chiller, freezer, refrigerator
Tools/utensils plastic and glass/bottle containers
Supplies plastic wrap, aluminum foil, cling wrap, microwave wrap
Others reference books
METHODOLOGIES:
Lecture/discussion
Demonstration
ASSESSMENT METHOD:
Demonstration
- 67 -
PROVIDE FOOD AND BEVERAGE SERVICE
MODULE TITLE
PROVIDING FOOD AND BEVERAGE SERVICE

in providing food and beverage service. It includes preparing
dining area, setting up table, serving food and beverage and
clearing table.
NOMINAL DURATION
27 hours
QUALIFICATION LEVEL
NC II

LO1.
Prepare dining area
LO2.
Set-up table
LO3.
Serve food and beverage
LO4.
Clear table
- 68 -
LO1. PREPARE DINING AREA

1. Cleanliness of dining area is checked prior to service and according to standard
operating procedures
2. Dining environment of client is set appropriately to ensure comfort and ambience.
3. Standard operating procedure is followed in setting-up furniture and in preparing
equipment for service.
4. Tables and chairs are checked for functionality and cleanliness.
5. Set table appointments according to occasion/according to employers preference
6. Crumbs on carpet are cleaned using handy brush and dustpan.
7. Table appointments are free from odor, dusts and spots.
CONTENTS:
Standard Operating Procedure in Preparing Dining Area

Types of Table Setting
Types and Uses of chinaware, silverware and glassware
Safety Handling of Table Appointments
CONDITIONS:
Equipment
Table and chairs
Table linens
Table appointments
Supplies/materials
tissue
ashtray
flower vase w/ flowers
garbage/waste bin with liner
METHODOLOGIES:
Lecture
Discussion
Film viewing
Demonstration
ASSESSMENT METHODS:
Oral examination
Written examination
Performance test
- 69 -
LO2. SET THE TABLE

ASSESSMENT CRITERIA
1. Standard of Table Set-Up
A. Completeness:
All needed utensils were set up on the table prior to serving orders.
Coffee, Tea served with sugar and milk / creamer
Placemat was set up when the table is not covered with table cloth.
Place condiments as required.
Employer was asked what to prepare for the occasion.
B. Balance and Uniformity:
Proper spacing between chairs and cover.
Cutlery are aligned inch from the edge of the table
Appropriate utensils were provided on the table.
C. Order:
The glasses, cups, savers, spoon, knife and cocktail fork were placed on
the right side of the plate.
Fork and side dishes were placed on the left side
Folded paper napkin were placed on the left side under the fork
Water glass was set on the right side about an inch on top of the knife
Required condiments and flower base were placed at the center of the
table.
The cutlery were arranged according to use.
D. Eye Appeal
Dining area was cleared of unnecessary things.
Provided appropriate center piece.
E. Time Lines:
Completed the set-up according to table service.
CONTENTS:
Setting of Table Cloth

Table setting
Eye appeal
Timeliness
Napkin Folding
CONDITIONS:
- 70 -
Table and chairs

Table cloth
Table napkin
Teaspoon
Condiment
Water goblet
Sugar bowl/ creamer
Flower base
Ashtray
Tray
Glass wares/ beverage wares
Salt and pepper
Pitcher
Coaster
Flat wares/silverwares
Chinawares
Ice bucket w/ tong
Napkin holder
Hand towel
METHODOLOGIES:
Lecture
Discussion
Film viewing
Demonstration
ASSESSMENT METHODS:
Oral examination
Written examination
Performance test
- 71 -
LO3. SERVE FOOD / BEVERAGES ACCORDING TO STANDARD SEQUENCE

1. Beverage orders were taken from the bar/kitchen and inspected for complete
garnishing
2. Served beverages according to employers request.
3. Served soft drinks with cover.
4. Food was served from the left side of the guest using the left hand..
5. Water goblets were filled / refilled from the right side without spilling.
6. Proper sequence was followed in serving food from lightest to heaviest
CONTENTS:
Table serving
Types of foods, beverages and garnishings
Refilling water
Washing and handling of fresh fruits
CONDITION:
- 72 -
Table and chairs

Towel
Trays
Garnishes
Sauce boat
Condiment
Water glass
Teaspoon
Creamer
Crusts
Dessert spoon
Wine glass
Tooth pick holder
Table cloth
Flower base, flower
Dinner knife, pork spoon
Dessert spoon bread plate
Butter knife
Coffee knife, saver
Napkin
Salad fork
Water goblet
METHODOLOGIES:
Lecture
Discussion
Film viewing
Demonstration
ASSESSMENT METHODS:
Oral examination
Written examination
Performance test
- 73 -
LO4. CLEAR TABLE

1. Soiled table appointments were bussed out in order and brought to the washing
area
2. Tables are brushed with clean moist side towel / brush allowing no crumbs to fall
on the employer.
3. Soiled ashtrays are replaced with clean one after 3-butts.
CONTENTS:
Clearing the table

Cleaning the table and changing soiled ashtrays.
Table Manners and Etiquette
CONDITIONS:
Trays
Flat wares
Table and chairs
Side towel
Glass ware
Ashtray
Condiments
Flower base
Hollowares
Handy brush
Dust pan
Table linens/napkins
METHODOLOGIES:
Lecture
Discussion
Film viewing
Demonstration
ASSESSMENT METHODS:
- 74 -
Written/ oral test

Practical test
What is Competency-Based Curriculum (CBC)
A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
CBC can be developed immediately when competency standards exist.
When competency standards do not exist, 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 Skills Development Authority
(TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

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COMPETENCY-BASED

HEALTH, SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES

BASIC COMPETENCIES MODULES

COMMON COMPETENCIES MODULES

CORE COMPETENCIES MODULES

Must at least be a high school graduate;

Must be able to communicate in English; and

Must be physically, emotionally, psychologically and mentally fit