CBC Household Services NC II

8/15/2019 CBC Household Services NC II

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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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4/77

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

2 4 2 CBC 1ousehold Services #C !!


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CORE COMPETENCIES' hours(

U)*s o+ Co-e*e)!.


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

CBC 1ousehold Services #C !! 2 5 2


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U)*s o+ Co-e*e)!.


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

CBC 1ousehold Services #C !! 2 : 2


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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

CBC 1ousehold Services #C !! 2 > 2


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2 ? 2 CBC 1ousehold Services #C !!


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MODULES OF INSTRUCTION

BASIC COMPETENCIES



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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.



13/77

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+


• !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+


• !nteraction

• %ecture

ASSESSME#T MET1"DS+

• (ritten test


•!nterview



15/77

LO87 PARTICIPATE IN 5OR6PLACE MEETINGS AND DISCUSSIONS


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+


• Paper

• Pencils)*all pen

•

Reerences *oo&sF• Manuals

MET1"D"%"@!ES+

• @roup discussions

• !nteraction

• %ecture

ASSESSME#T MET1"DS+

• (ritten test


• !nterview



16/77

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


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+


• 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

CBC 1ousehold Services #C !! 2 3: 2


18/77

LO"7 DESCRIBE 5OR6 AS A TEAM MEMBER


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+


• 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.



19/77

$#!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 !!


$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

CBC 1ousehold Services #C !! 2 3> 2


20/77

LO#7 INTEGRATE PERSONAL OB9ECTIVES 5ITH ORGANI:ATIONAL GOALS


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+


• (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


2 3? 2 CBC 1ousehold Services #C !!


21/77

LO"7 SET AND MEET 5OR6 PRIORITIES


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


MET1"D"%"@!ES+

• !nteractive lecture


• Structured activity

• De'onstration

ASSESSME#T MET1"DS+

• Role play

• !nterview




22/77

LO87 MAINTAIN PROFESSIONAL GRO5TH AND DEVELOPMENT


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+


• il' viewing

• Role play)si'ulation


ASSESSME#T MET1"DS+

• De'onstration

• !nterview


• Portolio assess'ent



23/77

$#!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.


$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



24/77

LO#7 EVALUATE HA:ARDS AND RIS6S


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+


• 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+


• Situation analysis

• Sy'posiu'

• il' viewing

• @roup dyna'ics

ASSESSME#T MET1"DS+

• !nterview


• Si'ulation



25/77

LO"7 CONTROL HA:ARDS AND RIS6S


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+


• 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


MET1"D"%"@!ES+

• !nteractive lecture• Sy'posiu'

• il' viewing

• @roup dyna'ics

• Sel2paced instruction

ASSESSME#T MET1"DS+


• !nterview

• Case)situation analysis• Si'ulation



26/77

LO87 MAINTAIN OCCUPATIONAL HEALTH AND SAFETY A5ARENESS


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+


• (or&place

• PPE

• "1S personal records


• 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



27/77


COMMON COMPETENCIES



28/77

$#!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.


$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



29/77

LO#7 MAINTAIN A PROFESSIONAL IMAGE


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+


• De'onstration

• "*servation



30/77

LO"7 BUILD CREDIBILITY TO MEET CUSTOMERS ; CLIENTS RE4UIREMENTS


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+




MET1"D"%"@!ES+

• %ecture)discussion

• De'onstration

•

Role playing• Si'ulation

ASSESSME#T MET1"DS+


• De'onstration

• "*servation



31/77

$#!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&.


$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



32/77

LO#7 PLAN FOR COMPLETION OF O5N 5OR6LOAD


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+



MET1"D"%"@!ES+


• De'onstration

• Role playing• Si'ulation

ASSESSME#T MET1"DS+


• De'onstration

• "*servation



33/77

LO"7 MAINTAIN 4UALITY OF O5N PERFORMANCE


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+




MET1"D"%"@!ES+


• De'onstration

• Role playing

• Si'ulation

ASSESSME#T MET1"DS+


• De'onstration

• "*servation



34/77


CORE COMPETENCIES



35/77

$#!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 !!


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



36/77

LO#7 USE APPROPRIATE CLEANING E4UIPMENT, SUPPLIES AND MATERIALS


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



37/77

• 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+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



38/77

LO"7 CLEAN SURFACES, FLOORS, FURNITURE AND FI


39/77



40/77


41/77

LO87 MA6E UP BEDS AND COTS


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+


• 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+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



42/77

LO17 CLEAN TOILET AND BATHROOM


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+


• 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+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



43/77

LO37 CLEAN 6ITCHEN AREA, UTENSILS;TABLE APPOINTMENT AND 6ITCHENAPPLIANCES


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+


• 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+


• De'onstration

ASSESSME#T MET1"D+



44/77

• De'onstration

LO$7 PROVIDE SUPPLIES FOR DINING ROOM, LIVING ROOM, BEDROOM ANDBATHROOM;TOILET


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+


• 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+



45/77

• Peror'ance test

• !nterview



46/77

LO=7 MAINTAIN CLEAN AND SANITI:E ROOM ENVIRONMENT


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+


• Sanitiing agents

• Container)pail)*asin

• %adder

• Solvent spray

• Air reshener

MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• "ral)interview



47/77

$#!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.


$A%!!CAT!"# %EE% + #C !!



%"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



48/77

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+


• 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



49/77

LO"7 PREPARE 5ASHING E4UIPMENT AND SUPPLIES


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+


• 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



50/77

MET1"D"%"@!ES+



• %aundry shop)hotel tour

ASSESSME#T MET1"DS+

• De'onstration

• "*servation

• (ritten e9a'




51/77

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+




ASSESSME#T MET1"DS+

• De'onstration

• "*servation• (ritten e9a'




52/77

LO17 DRY CLOTHES, LINEN AND FABRIC


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+



• 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


MET1"D"%"@!ES+

• @roup discussion• %a*oratory practice


ASSESSME#T MET1"DS+

• De'onstration

• "*servation

• (ritten e9a'


2 : 2 CBC 1ousehold Services #C !!


53/77

LO37 IRON CLOTHES, LINEN AND FABRIC


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+



• 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


MET1"D"%"@!ES+




ASSESSME#T MET1"DS+

• De'onstration

• "*servation

• (ritten e9a'


CBC 1ousehold Services #C !! 2 :3 2


54/77

LO$7 MAINTAIN REGULAR HOUSE6EEPING AND MAINTENANCE OF LAUNDRYAREA AND E4UIPMENT


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+


• 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


MET1"D"%"@!ES+




ASSESSME#T MET1"DS+

• De'onstration

• "*servation• (ritten e9a'


2 :4 2 CBC 1ousehold Services #C !!


55/77

$#!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 !!



%"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

CBC 1ousehold Services #C !! 2 :5 2


56/77

LO#. PREPARE INGREDIENTS ACCORDING TO RECIPE


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+



• 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+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



57/77

LO". CHEC6 >MISE EN PLACE?


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


• Deinition and !'portance Mise En PlaceF

C"#D!T!"#+


• 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


MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration

CBC 1ousehold Services #C !! 2 :: 2


58/77

LO87 COO6 SOUP AS PER MENU


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+




• 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+


• De'onstration

ASSESSME#T MET1"D+

•De'onstration



59/77

LO17 COO6 VEGETABLE DISHES AS PER RECIPE


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+


• egeta*le Dishes Preparation

• ood Saety 1aard

C"#D!T!"#S+





coo&ing i'ple'ents

• Supplies J vegeta*les

• Accessories J co'plete la*oratory outit

• Reerences J recipe *oo&

MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration

CBC 1ousehold Services #C !! 2 :> 2


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LO37 COO6 MEAT;POULTRY, FISH;SEAFOOD DISHES AS PER CULINARYMETHOD


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+





coo&ing i'ple'ents

• Supplies J 'eat, seaood, poultry, pasta, rice, vegeta*les, her*s and spices,

seasonings



MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"DS+

• De'onstration

• !nterview

2 :? 2 CBC 1ousehold Services #C !!


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LO$7 COO6 EGG DISHES AS PER EMPLOYER@S PREFERENCE


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+


• Egg Dishes Preparation

• ood Saety 1aard

C"#D!T!"#S+




• Tools)utensils J cutting tools, weighing and 'easuring utensils, coo&ing tools )

i'ple'ents

• Supplies J egg, her*s, seasonings, vegeta*les



MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration

CBC 1ousehold Services #C !! 2 : 2


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LO=7 COO6 PASTA GRAIN AND FARINACEOUS DISHES AS PER RECIPE


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+


• Types o Pasta and @rains

• ood Saety 1aard

C"#D!T!"#S+




• 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+


• De'onstration

ASSESSME#T MET1"D+

•

De'onstration



63/77

LO'7 GARNISH COO6ED DISHES


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+



• 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


MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



64/77


65/77

LO#27 PREPARE SAUCES AS PER RECIPE


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


• Proper Storage o Sauces


C"#D!T!"#S+



• 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



MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



66/77

LO##7 PREPARE COLD DESSERTS


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



• Types o @lasswares

• $se, Care and Maintenance o the Blender

C"#D!T!"#S+



• 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


MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



67/77

LO#"7 PREPARE PASTRY DESSERTS


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+



• 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



MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



68/77

LO#87 PREPARE SAND5ICHES


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


C"#D!T!"#S+


• 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



MET1"D"%"@!ES+


• De'onstration

ASSESSME#T MET1"D+

• De'onstration



69/77

LO#17 STORE DRY AND LI4UID INGREDIENTS


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+


• 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


• "thers J reerence *oo&s

MET1"D"%"@!ES+

• %ecture)discussion• De'onstration

ASSESSME#T MET1"D+

• De'onstration



70/77

$#!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 !!



%"3. Prepare dining area

%"4. Set2up ta*le

%"5. Serve ood and *everage

%"6. Clear ta*le



71/77

LO#7 PREPARE DINING AREA


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+


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


• Peror'ance test



72/77

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+



• Ta*le cloth

• Ta*le nap&in

• Teaspoon

• Condi'ent

• (ater go*let

• Sugar *owl) crea'er

• lower *ase

• Ashtray

2 > 2 CBC 1ousehold Services #C !!


73/77

• 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+



• Peror'ance test

CBC 1ousehold Services #C !! 2 >3 2


74/77

LO87 SERVE FOOD ; BEVERAGES ACCORDING TO STANDARD SE4UENCE


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!"#+



• 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

2 >4 2 CBC 1ousehold Services #C !!


75/77

MET1"D"%"@!ES+

• %ecture

• Discussion

• il' viewing

• De'onstration

ASSESSME#T MET1"DS+



• Peror'ance test

CBC 1ousehold Services #C !! 2 >5 2


76/77

LO17 CLEAR TABLE


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+


• Trays

• lat wares


• 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

2 >6 2 CBC 1ousehold Services #C !!


77/77

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/

Documents

CBC Household Services NC II