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......................................................................................1 ! ". Modules o# $nstruction........................................................................% %& "AS$C C'MPETE(C$ES M'D)*ES o Participating in wor+place co,,unication.......................- 11 o .or+ing in a tea, environ,ent.....................................1/ 10 o Practicing career pro#essionalis,..................................11 1o Practicing occupational health and sa#ety procedures. .12 // C'MM'( C'MPETE(C$ES M'D)*ES o Maintaining an e##ective relationship with clients4custo,ers ......................................................................................./0 /! o Managing own per#or,ance........................................../% /2 C'RE C'MPETE(C$ES M'D)*ES o Cleaning living roo,, dining roo,, 5edroo,s toilets, 5athroo,s and +itchen..................................................31 0& o .ashing and ironing clothes linens and #a5ric..............01 0o Preparing hot ,eal and cold ,eals4#ood.......................02 !3 o Providing #ood and 5everage service............................!0 %& 3& /3 %

COURSE DESIGN
C')RSE T$T*E ('M$(A* D)RAT$'( 6 6 Household Serv !es NC II "#$ hours

C')RSE DESCR$PT$'( 6 This course is designed to enhance the +nowledge, desira5le attitudes and s+ills o# Household Services in accordance with industry standards. $t covers speciali7ed co,petencies such as6 clean living roo,, dining roo,, 5edroo,s, toilet, wash and iron clothes, line, #a5ric, prepare hot and cold ,eals4#ood, and provide #ood and 5everage service. E(TR8 RE9)$REME(TS6 Candidate 4trainee ,ust posses any o# the #ollowing :uali#ications; Must at least 5e a high school graduate; Must 5e a5le to co,,unicate in English; and Must 5e physically, e,otionally, psychologically and ,entally #it

C"C <ousehold Services (C $$

COURSE STRUCTURE%

BASIC COMPETENCIES
&#' hours(
U) *s o+ Co,-e*e)!. Module T *le Le/r) )0 Ou*!o,es No, )/l Dur/* o)

1. Participate in wor+place co,,unication

1.1 Participating in wor+place co,,unication

/. .or+ in a tea, environ,ent 3. Practice career pro#essionalis,

0. Practice occupational health and sa#ety procedures

1.1.1 '5tain and convey wor+place in#or,ation 1.1./ Co,plete relevant wor+ related docu,ents 1.1.3 Participate in wor+place ,eeting and discussion /.1 .or+ing in a /.1.1 Descri5e and identi#y tea, tea, role and responsi5ility environ,ent /.1./ Descri5e wor+ as a tea, ,e,5er 3.1 Practicing 3.1.1 $ntegrate personal career o5=ectives with pro#essionalis, organi7ational goals. 3.1./ Set and ,eet wor+ priorities. 3.1.3 Maintain pro#essional growth and develop,ent. 0.1 Practicing 0.1.1 Evaluate ha7ards and ris+s. occupational 0.1./ Control ha7ards and ris+s. health and 0.1.3 Maintain occupational health sa#ety and sa#ety awareness. procedure

0 hours

0 hours

! hours

0 hours

COMMON COMPETENCIES
&12 hours(
U) *s o+ Co,-e*e)!. 1. Maintain an e##ective relationship with clients4 custo,ers /. Manage own per#or,ance Module T *le 1.1 Maintaining an e##ective relationship with clients4 custo,ers /.1 Managing own per#or,ance Le/r) )0 Ou*!o,es No, )/l Dur/* o)

1.1.1 Maintain a pro#essional i,age 1.1./ "uild credi5ility to ,eet custo,ers4clients re:uire,ents /.1.1 Plan #or co,pletion o# own wor+load /.1./ Maintain :uality o# own per#or,ance

C"C <ousehold Services (C $$

CORE COMPETENCIES
&#3' hours(
U) *s o+ Co,-e*e)!. Module T *le Le/r) )0 Ou*!o,es No, )/l Dur/* o)

1. Clean living roo,, dining roo,, 5edroo,s toilets, 5athroo,s and +itchen

1.1 Cleaning living roo,, dining roo,, 5edroo,s toilets, 5athroo,s and +itchen

/. .ash and iron clothes linens and #a5ric

/.1 .ashing and ironing clothes linens and #a5ric

3. Prepare hot ,eal and cold ,eals4#ood

3.1 Preparing hot and cold ,eals4#ood

1.1.1 )se o# appropriate cleaning e:uip,ent, supplies and ,aterials 1.1./ Clean sur#aces, #loors, #urniture and #i>tures 1.1.3 Ma+e up 5eds and cots 1.1.0 Clean toilet and 5athroo, 1.1.1 Clean +itchen area, utensils4ta5le appoint,ents and +itchen appliances 1.1.! Provide supplies #or dining roo,, living roo,, 5edroo, and 5athroo,4toilet 1.1.% Maintain clean and saniti7e roo, environ,ent /.1.1 Chec+ and sort soiled clothes, linen and #a5ric /.1./ Prepare washing e:uip,ent and supplies /.1.3 Per#or, laundry /.1.0 Dry clothes, linen and #a5ric /.1.1 $ron clothes, linen and #a5ric /.1.! Maintain regular house+eeping and ,aintenance o# laundry area and e:uip,ent 3.1.1 Prepare ingredients according to recipes 3.1./ Chec+ ?Mise en Place@ 3.1.3 Coo+ soup as per ,enu 3.1.0 Coo+ vegeta5le dishes as per recipe 3.1.1 Coo+ ,eat4poultry, #ish4sea#ood dishes as per culinary ,ethod 3.1.! Coo+ egg dishes as per clientAs pre#erence 3.1.% Coo+ pasta, grain and #arinaceous dishes as per recipe 3.1.- Barnish coo+ed dishes 3.1.2 Prepare appeti7ers as per re:uire,ent or clientAs pre#erence 3.1.1& Prepare sauces as per recipe 3.1.11 Prepare cold desserts
3

C"C <ousehold Services (C $$

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

Module T *le

Le/r) )0 Ou*!o,es

No, )/l Dur/* o)

0. Provide #ood and 5everage service RES')RCES6

TOOLS

0.1 Providing #ood and 5everage service

3.1.1/ Prepare pastry desserts 3.1.13 Prepare sandwiches 3.1.10 Store dry and li:uid ingredients 0.1.1 Prepare dining area 0.1./ Set up ta5le 0.1.3 Serve #ood and 5everage 0.1.0 Clear ta5le

E4UIPMENT

MATERIALS

"roo,s Dust pans and 5rushes Cleaning i,ple,ents .ater hoses "uc+ets *int #ree cleaning cloths S:ueegees Scru55ing #oa, Dish pans Dish sponges Ru55er spatulas Cloor ,ops Spray 5ottles Anti static dusters Co5we55ers Cleaning rags Dust ,ops Bloves Aprons

Dacuu, cleaner Toilet caddies ?A@ #ra,e ladders Cood processor Brills <igh pressure stea,er Microwave oven 'ven Eelectric4gasF Re#rigerator Tilting s+illets Toaster Electric +ni#e "lender4=uice ,a+er Rice coo+er Dish washers Driers $rons $roning 5oards Stea, pressers )tensils G plates4serving pieces Pans "eds "roiler Co##ee ,a+er Electric opener Bar5age disposal units Porta5le heater Range Eelectric4gasF Stove Eelectric4gasF Tilting s+illet .ashing ,achine .eighing scale "ulletin 5oard Ar,ed chairs Directional signage E,ergency lights

Cleaning detergents *i:uid detergents Cleaning solutions Cleaners Toilet disin#ectants Toilet 5owl swa5s Drop sheets Saniti7ing agents .a> paper4alu,inu, #oils Air #resheners (ap+ins Ta5lecloths4linen Serving cloths Tea towels Clothing Cleaning cloths All purpose detergents Co##ee, tea, crea, Condi,ents Disin#ectants Drain solvents Bar5age 5ags Scouring pads Coo+ing oils $ngredients Soiled4de#ective clothes *inen Ca5ric Clothesline Clothes pins Clothespin 5ags Clothes rac+s Sorting 5as+ets4shelves <angers Stain re,oving agents Ca5ric so#teners Chlorine 5leach
C"C <ousehold Services (C $$

Cire e>tinguishers '##ice ta5les

*aundry 5ags *aundry "as+ets

C"C <ousehold Services (C $$

E4UIPMENT

MATERIALS

$nstructorAs des+s Con#erence ta5le Co,puter ta5le Telephones .all cloc+s Steel ca5inets w4 loc+s Cirst aid ca5inet Co,puter units Typewriter Electric #ans Aircon units 'verhead pro=ector Pro=ector screen Ca,era Estill or videoF Multi,edia e:uip,ent Sound syste,

Cood $te,s E,eat, vegeta5le, sea#ood, poultry G ga,e, stoc+, cold #ood, cereals, #lour, 5utter sauces, #ruitsF China ware Blassware Silverware Cutlery .ine4spirits Chair EdiningF Ta5le EdiningF Ashtrays Toothpic+s Huice "ond papers Calendars Colders *og5oo+ Pencils Mar+ing pens .hite 5oards .hite5oard ,ar+ers .hite5oard erasers Transparency acetate "all pens Tr/ ) )0 M/*er /ls%

C"C <ousehold Services (C $$

 Mo5ili7ing action #or the Protection o# Do,estic .or+ers #ro, Corced *a5our and Tra##ic+ing in South East Asia6 The Philippine Co,ponent Esta5lishing Pro#essionalis, in the .or+place <andouts4Pop sheets Te>t5oo+s on <o,e Manage,ent "asic <o,e Manage,ent Manual Managing <ousehold <o,e Manage,ent Supervisory <o,e Manage,ent <ousehold Sel# De#ense Cirst Aid Training Manual #or <o,e Manage,ent ASSESSME(T MET<'DS6 .ritten e>a,ination De,onstration o# practical s+ills Direct o5servation $nterview

C')RSE DE*$DER86 *ecture Broup discussion $nteraction Role play Si,ulation Plant tour4<otels4*aundry Centers4Shop Tour Sy,posiu, De,onstration *a5oratory practice Sel# paced instruction

TRA$(ERAS 9)A*$C$CAT$'(S6 Must have co,pleted a Trainers Training Methodology Course ETM $$F or its e:uivalent Must 5e a5le to co,,unicate in English
C"C <ousehold Services (C $$ %

C"C <ousehold Services (C $$

MODULES OF INSTRUCTION
BASIC COMPETENCIES
HOUSEHOLD SERVICES NC II

"AS$C C'MPETE(C8

COMMUNICATIONS PARTICIPATE IN 5OR6PLACE COMMUNICATION PARTICIPATING IN 5OR6PLACE COMMUNICATION This ,odule covers the +nowledge, s+ills and attitudes re:uired to o5tain, interpret and convey in#or,ation in response to wor+place re:uire,ents. 0 hours (C $$ Receive and Respond to .or+place Co,,unication. E(C $F

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

M'D)*E DESCR$PT'R 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6 PRERE9)$S$TE 6

S)MMAR8 'C *EAR($(B ')TC'MES6 )pon co,pletion o# this ,odule the students4 trainees ,ust 5e a5le to6 *'1. '5tain and convey wor+place in#or,ation *'/. Co,plete relevant wor+ related docu,ents. *'3. Participate in wor+place ,eeting and discussion.

1&

C"C <ousehold Services (C $$

LO#7 OBTAIN AND CONVEY 5OR6PLACE INFORMATION ASSESSME(T CR$TER$A6 1. Speci#ic relevant in#or,ation is accessed #ro, appropriate sources. /. E##ective :uestioning, active listening and spea+ing s+ills are used to gather and convey in#or,ation. 3. Appropriate ,ediu, is used to trans#er in#or,ation and ideas. 0. Appropriate non ver5al co,,unication is used. 1. Appropriate lines o# co,,unication with superiors and colleagues are identi#ied and #ollowed. !. De#ined wor+place procedures #or the location and storage o# in#or,ation are used. %. Personal interaction is carried out clearly and concisely. C'(TE(TS6 C'(D$T$'(S6 The students4 trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 Broup discussion $nteraction *ecture Reportorial .riting ,aterials Epen G paperF Re#erences E5oo+sF Manuals Parts o# speech Sentence construction E##ective co,,unication

ASSESSME(T MET<'DS6 .ritten test Practical4per#or,ance test $nterview

C"C <ousehold Services (C $$

11

L2"7

COMPLETE RELEVANT 5OR6 RELATED DOCUMENTS

ASSESSME(T CRTER$A6 1. Ranges o# #or,s relating to conditions o# e,ploy,ent are co,pleted accurately and legi5ly. /. .or+place data is recorded on standard wor+place #or,s and docu,ents. 3. "asic ,athe,atical processes are used #or routine calculations. 0. Errors in recording in#or,ation on #or,s4 docu,ents are identi#ied and recti#ied. 1. Reporting re:uire,ents to superior are co,pleted according to enterprise guidelines. C'(TE(TS6 C'(D$T$'(S6 The students4trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 Broup discussion $nteraction *ecture Paper Pencils45all pen Re#erence 5oo+s Manuals "asic ,athe,atics Technical writing Types o# #or,s

ASSESSME(T MET<'DS6 .ritten test Practical4per#or,ance test $nterview

1/

C"C <ousehold Services (C $$

LO87 PARTICIPATE IN 5OR6PLACE MEETINGS AND DISCUSSIONS ASSESSME(T CR$TER$A6 1. Tea, ,eetings are attended on ti,e. /. 'wn opinions are clearly e>pressed and those o# others are listened to without interruption. 3. Meeting inputs are consistent with the ,eeting purpose and esta5lished protocols. 0. .or+place interactions are conducted in a courteous ,anner appropriate to cultural 5ac+ground and authority in the enterprise procedures. 1. 9uestions a5out si,ple routine wor+place procedures and ,atters concerning conditions o# e,ploy,ent are as+ed and responded. !. Meeting outco,es are interpreted and i,ple,ented. C'(TE(TS6 C'(D$T$'(S6 The students4trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 Broup discussions $nteraction *ecture Paper Pencils45all pen Re#erences E5oo+sF Manuals Sentence construction Technical writing Recording in#or,ation

ASSESSME(T MET<'DS6 .ritten test Practical4per#or,ance test $nterview

C"C <ousehold Services (C $$

13

"AS$C C'MPETE(C8

TEAM 5OR6 5OR6 IN A TEAM ENVIRONMENT 5OR6ING IN A TEAM ENVIRONMENT This ,odule covers the +nowledge, s+ills, and attitudes re:uired to relate in a wor+ 5ased environ,ent. 0 hours (C $$ TEAM.'RI E(C $F

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

M'D)*E DESCR$PT'R 6 ('M$(A* D)RAT$'( 6

9)A*$C$CAT$'( *EDE* 6 PRERE9)$S$TE 6

S)MMAR8 'C *EAR($(B ')TC'MES6 )pon co,pletion o# this ,odule, the students4 trainees will 5e a5le to6 *'1. Descri5e and identi#y tea, role and responsi5ility in a tea,. *'/. Descri5e wor+ as a tea, ,e,5er.

10

C"C <ousehold Services (C $$

LO#7 DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM ASSESSME(T CR$TER$A6 1. /. 3. 0. 1. Role and o5=ective o# the tea, is identi#ied. Tea, para,eters, relationships and responsi5ilities are identi#ied. $ndividual role and responsi5ilities within tea, environ,ent are identi#ied. Roles and responsi5ilities o# other tea, ,e,5ers are identi#ied and recogni7ed. Reporting relationships within tea, and e>ternal to tea, are identi#ied.

C'(TE(TS6 C'(D$T$'(S6 The students4 trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 Broup discussion4interaction Case studies Si,ulation Standard operating procedure ES'PF o# wor+place Ho5 procedures Client4supplier instructions 9uality standards 'rgani7ational or e>ternal personnel Tea, role. Relationship and responsi5ilities Role and responsi5ilities with tea, environ,ent. Relationship within a tea,.

ASSESSME(T MET<'DS6 .ritten test '5servation Si,ulation Role playing

C"C <ousehold Services (C $$

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LO"7 DESCRIBE 5OR6 AS A TEAM MEMBER ASSESSME(T CR$TER$A6 1. Appropriate #or,s o# co,,unication and interactions are underta+en. /. Appropriate contri5utions to co,ple,ent tea, activities and o5=ectives were ,ade. 3. Reporting using standard operating procedures #ollowed. 0. Develop,ent o# tea, wor+ plans 5ased #ro, tea, roles is contri5uted. C'(TE(TS6 C'(D$T$'(S6 The students4trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 Broup discussion4interaction Case studies Si,ulation S'P o# wor+place Ho5 procedures 'rgani7ation or e>ternal personnel Co,,unication process Tea, structure4tea, roles Broup planning and decision ,a+ing

ASSESSME(T MET<'DS6 '5servation o# wor+ activities '5servation through si,ulation or role play Case studies and scenarios.

1!

C"C <ousehold Services (C $$

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

PRACTICE CAREER PROFESSIONALISM PRACTICING CAREER PROFESSIONALISM This ,odule covers the +nowledge, s+ills and attitudes in pro,oting career growth and advance,ent, speci#ically to integrate personal o5=ectives with organi7ational goals set and ,eet wor+ priorities and ,aintain pro#essional growth and develop,ent. ! hours (C $$

M'D)*E DESCR$PT'R 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES6 )pon co,pletion o# this ,odule, the trainee4student ,ust 5e a5le to6 *'1. $ntegrate personal o5=ectives with organi7ational goals *'/. Set and ,eet wor+ priorities *'3. Maintain pro#essional growth and develop,ent

C"C <ousehold Services (C $$

1%

LO#7 INTEGRATE PERSONAL OB9ECTIVES 5ITH ORGANI:ATIONAL GOALS ASSESSME(T CR$TER$A6 1. Personal growth and wor+ plans towards i,proving the :uali#ications set #or pro#essionalis, are evident. /. $ntra and interpersonal relationship in the course o# ,anaging onesel# 5ased on per#or,ance evaluation is ,aintained. 3. Co,,it,ent to the organi7ation and its goal is de,onstrated in the per#or,ance o# duties. 0. Practice o# appropriate personal hygiene is o5served. 1. Ho5 targets within +ey result areas are attained. C'(TE(TS6 develop,ent C'(D$T$'(S6 The students4 trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 $nteractive lecture Si,ulation De,onstration Sel# paced instruction .or+place Code o# ethics 'rgani7ational goals <and outs and Personal develop,ent social aspects CDAs, D<S tapes, transparencies 'rgani7ational goals Personal hygiene and practices Code o# ethics Personal develop,ent social aspects6 intra and interpersonal

ASSESSME(T MET<'DS6 Role play $nterview .ritten e>a,ination

1-

C"C <ousehold Services (C $$

LO"7 SET AND MEET 5OR6 PRIORITIES ASSESSME(T CR$TER$A6 1. Co,peting de,ands to achieve personal, tea, and organi7ational goals and o5=ectives are prioriti7ed. /. Resources are utili7ed e##iciently and e##ectively to ,anage wor+ priorities and co,,it,ents. 3. Practices and econo,ic use and ,aintenance o# e:uip,ent and #acilities are #ollowed as per esta5lished procedures. 0. Ho5 targets within +ey result areas are attained. C'(TE(TS6 C'(D$T$'(S6 The students4 trainees ,ust 5e provided with the #ollowing <and outs on 'rgani7ational IRA .or+ values and ethics Co,pany policies and standards Sa,ple =o5 targets *earning guides CDAs, D<S tapes, transparencies 'rgani7ational Iey Result Areas EIRAF .or+ values and ethical standards Co,pany policies on the use and ,aintenance o# e:uip,ent

MET<'D'*'B$ES6 $nteractive lecture Broup discussion Structured activity De,onstration

ASSESSME(T MET<'DS6 Role play $nterview .ritten e>a,ination

C"C <ousehold Services (C $$

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LO87 MAINTAIN PROFESSIONAL GRO5TH AND DEVELOPMENT ASSESSME(T CR$TER$A6 1. Training and career opportunities relevant to the =o5 re:uire,ents are identi#ied and availed. /. *icenses and4or certi#ications according to the re:uire,ents o# the :uali#ications are ac:uired and ,aintained 3. Cunda,ental rights at wor+ including gender sensitivity are ,ani#ested4 o5served 0. Training and career opportunities 5ased on the re:uire,ents o# industry are co,pleted and updated. C'(TE(TS6

9uali#ication standards Bender and develop,ent EBADF sensitivity Pro#essionalis, in the wor+place *ist o# pro#essional licenses

C'(D$T$'(S6 The students4trainees ,ust 5e provided with the #ollowing MET<'D'*'B$ES6 $nteractive lecture Cil, viewing Role play4si,ulation Broup discussion 9uality standards BAD handouts CDAs, D<S tapes on pro#essionalis, in the wor+place Pro#essional licenses sa,ples

ASSESSME(T MET<'DS6 De,onstration $nterview .ritten e>a,ination Port#olio assess,ent

/&

C"C <ousehold Services (C $$

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES This ,odule covers the +nowledge, s+ills and attitudes re:uired to co,ply with the regulatory and organi7ational re:uire,ents #or occupational health and sa#ety such as identi#ying, evaluating and ,aintaining occupational health and sa#ety E'<SF awareness. 0 hours (C $$

M'D)*E DESCR$PT'R 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES6 )pon co,pletion o# this ,odule, the trainee4student ,ust 5e a5le to6 *'1. Evaluate ha7ards and ris+s *'/. Control ha7ards and ris+s *'3. Maintain occupational health and sa#ety awareness

C"C <ousehold Services (C $$

/1

LO#7 EVALUATE HA:ARDS AND RIS6S ASSESSME(T CR$TER$A6 1. Ter,s o# ,a>i,u, tolera5le li,its are identi#ied 5ased on threshold li,it values ET*DF /. E##ects o# ha7ards are deter,ined. 3. '<S issues and concerns are identi#ied in accordance with wor+place re:uire,ents and relevant wor+place '<S legislation. C'(TE(TS6 C'(D$T$'(S6 The students4trainees ,ust 5e provided with the #ollowing <and outs on Philippine '<S standards E##ects o# ha7ards in the wor+place Ergono,ics ECC regulations T*D ta5le CDAs, D<S tapes, transparencies T*D ta5le Philippine '<S standards E##ects o# ha7ards in the wor+place Ergono,ics ECC Regulations

MET<'D'*'B$ES6 $nteractive lecture Situation analysis Sy,posiu, Cil, viewing Broup dyna,ics

ASSESSME(T MET<'DS6 $nterview .ritten e>a,ination Si,ulation

//

C"C <ousehold Services (C $$

LO"7 CONTROL HA:ARDS AND RIS6S ASSESSME(T CR$TER$A6 1. '<S procedures #or controlling ha7ards and ris+ are strictly #ollowed. /. Procedures in dealing with wor+place accidents, #ire and e,ergencies are #ollowed in accordance with the organi7ationAs '<S policies. 3. Personal protective e:uip,ent EPPEF is correctly used in accordance with organi7ationAs '<S procedures and practices. 0. Procedures in providing appropriate assistance in the event o# wor+place e,ergencies are identi#ied in line with the esta5lished organi7ational protocol. C'(TE(TS6 Sa#ety regulations Clean air act Electrical and #ire sa#ety code .aste ,anage,ent Disaster preparedness and ,anage,ent Contingency ,easures and procedures

C'(D$T$'(S6 The students4trainees ,ust 5e provided with the #ollowing6 <and outs on Sa#ety Regulations Clean air act Electrical and #ire sa#ety code .aste ,anage,ent Disaster preparedness and ,anage,ent Contingency ,easures and procedures '<S personal records PPE CDAs, D<S tapes, transparencies

MET<'D'*'B$ES6 $nteractive lecture Sy,posiu, Cil, viewing Broup dyna,ics Sel# paced instruction

ASSESSME(T MET<'DS6 .ritten e>a,ination $nterview Case4situation analysis Si,ulation

/3

C"C <ousehold Services (C $$

LO87 MAINTAIN OCCUPATIONAL HEALTH AND SAFETY A5ARENESS ASSESSME(T CR$TER$A6 1. Procedures in e,ergency related drill are strictly #ollowed in line with the esta5lished organi7ation guidelines and procedures. /. '<S personal records are #illed up in accordance with wor+place re:uire,ents. 3. PPE are ,aintained in line with organi7ation guidelines and procedures. C'(TE(TS6 regulations C'(D$T$'(S6 The students4trainees ,ust 5e provided with the #ollowing MET<'D'*'B$ES6 $nteractive lecture Si,ulation Sy,posiu, Cil, viewing Broup dyna,ics .or+place PPE '<S personal records CDAs, D<S tapes, transparencies <ealth record E,ergency related drills and training 'perational health and sa#ety procedure, practices and

ASSESSME(T MET<'DS6 De,onstration $nterview .ritten e>a,ination Port#olio assess,ent

/0

C"C <ousehold Services (C $$

MODULES OF INSTRUCTION
COMMON COMPETENCIES
HOUSEHOLD SERVICES NC II

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

MAINTAIN AN EFFECTIVE RELATIONSHIP 5ITH CLIENTS; CUSTOMERS MAINTAINING AN EFFECTIVE RELATIONSHIP 5ITH CLIENTS; CUSTOMERS This ,odule covers the +nowledge, s+ills and attitudes re:uired in 5uilding and ,aintaining an e##ective relationship with clients, custo,ers and the pu5lic. /& hours (C $$

M'D)*E DESCR$PT'R 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES At the co,pletion o# this ,odule the trainees4students ,ust 5e a5le to6 *'1. Maintain a pro#essional i,age *'/. "uild credi5ility to ,eet custo,ers4clients re:uire,ents

/!

C"C <ousehold Services (C $$

LO#7 MAINTAIN A PROFESSIONAL IMAGE ASSESSME(T CR$TER$A6 1. )ni#or,, paraphernalia and personal hygiene are ,aintained according to Code o# Conduct o# a household wor+er /. Prescri5ed uni#or,, e:uip,ent and paraphernalia are worn in accordance with e,ployer4agency standards 3. Area o# responsi5ility is ,aintained clean and sa#e according to co,pany4agency4e,ployer policy. 0. Proper deport,ent is displayed and ,aintained as re:uired 5y the co,pany4agency4e,ployer C'(TE(TS6 C'(D$T$'(S6 Students4trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 *ecture4discussion De,onstration Role playing Si,ulation )ni#or,, e:uip,ent and paraphernalia EMale and Ce,aleF Cleaning ,aterials .riting ,aterials Co,,unication e:uip,ent Pro#essional Code o# Conduct o# a <ousehold wor+er Pro#essional Code o# Ethics o# a <ousehold wor+er Desira5le traits o# a <ousehold wor+er )ni#or,, e:uip,ent and paraphernalia o# a <ousehold wor+er Power and Duties o# a <ousehold wor+er Custo,er Relation <u,an Relation Dalue Cor,ation Bender Awareness Courtesy and Discipline

ASSESSME(T MET<'DS6 .ritten e>a,ination De,onstration '5servation

C"C <ousehold Services (C $$

/%

LO"7 BUILD CREDIBILITY TO MEET CUSTOMERS ; CLIENTS RE4UIREMENTS ASSESSME(T CR$TER$A6 1. Client re:uire,ents are identi#ied 5ased on assign,ent instructions. /. Assign,ent instructions are per#or,ed in line with e,ployer4client re:uire,ents and standard operating procedure. 3. Changes to clientAs needs and re:uire,ents are acted upon according to standard operating procedure. 0. Satis#actory per#or,ance o# a household wor+er is ac+nowledged 5ased on agency4e,ployer4custo,er4client #eed5ac+. 1. Possi5le causes o# client4custo,er dissatis#action are identi#ied, dealt with and recorded according to agency4e,ployer policy. !. Client is #ully in#or,ed o# all relevant household ,atters in a ti,ely ,anner and according to agreed reporting procedures. C'(TE(TS6 C'(D$T$'(S6 Students4trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 *ecture4discussion De,onstration Role playing Si,ulation .riting ,aterials Co,,unication e:uip,ent Custo,er Relation Service <u,an Relation Pu5lic Relation Pro#essions Code o# Conduct a <ousehold wor+er Pro#essions Code o# Ethics a <ousehold wor+er Desira5le Traits o# a <ousehold wor+er 'ral and .ritten Co,,unication

ASSESSME(T MET<'DS6 .ritten e>a,ination De,onstration '5servation

/-

C"C <ousehold Services (C $$

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

MANAGE O5N PERFORMANCE MANAGING O5N PERFORMANCE This ,odule covers the +nowledge, s+ills and attitudes re:uired in e##ectively ,anaging own wor+load and :uality o# wor+. /& hours (C $$

M'D)*E DESCR$PT'R 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES At the co,pletion o# this ,odule the trainees4students ,ust 5e a5le to6 *'1. Plan #or co,pletion o# own wor+load *'/. Maintain :uality o# own per#or,ance

C"C <ousehold Services (C $$

/2

LO#7 PLAN FOR COMPLETION OF O5N 5OR6LOAD ASSESSME(T CR$TER$A6 1. /. 3. Duties and responsi5ilities are accurately identi#ied. Priority assign,ents are de#ined according to =o5 description. Proper turnover o# duties and responsi5ilities are #ollowed according to standard operating procedure.

C'(TE(TS6 C'(D$T$'(S6 Students 4trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 *ecture4discussion De,onstration Role playing Si,ulation Co,,unication e:uip,ent .riting ,aterials Co,pany4Agency Rules and Regulation Power and Duties o# a <ousehold wor+er Pro#essional Code o# Conduct o# a <ousehold wor+er Pro#essional Code o# Ethics o# a <ousehold wor+er

ASSESSME(T MET<'DS6 .ritten e>a,ination De,onstration '5servation

3&

C"C <ousehold Services (C $$

LO"7 MAINTAIN 4UALITY OF O5N PERFORMANCE ASSESSME(T CR$TER$A6 1. Per#or,ance standards are continuously upgraded to serve the interest and ,ission o# his4her agency in co,pliance with the e,ployers4clients4custo,er re:uire,ent. /. Diligently and progressively #a,iliari7e hi,sel# 4 hersel# with the rules and regulation prescri5ed 5y the agency and the e,ployer4 client4 custo,er. 3. Carried out his4her assigned duties as re:uired 5y the e,ployer to the 5est o# his4 her a5ility. C'(TE(TS6 C'(D$T$'(S6 Students4trainees ,ust 5e provided with the #ollowing6 MET<'D'*'B$ES6 *ecture4discussion De,onstration Role playing Si,ulation Co,,unication e:uip,ent .riting ,aterials Pro#essions Code o# Conduct o# a <ousehold wor+er Pro#essions Code o# Ethics o# a <ousehold wor+er Custo,er Relation <u,an Relation Pu5lic Relation Desira5le Traits o# a <ousehold wor+er 'ral and .ritten Co,,unication

ASSESSME(T MET<'DS6 .ritten e>a,ination De,onstration '5servation

C"C <ousehold Services (C $$

31

MODULES OF INSTRUCTION
CORE COMPETENCIES
HOUSEHOLD SERVICES NC II

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

CLEAN LIVING ROOM, DINING ROOM, BEDROOMS TOILETS, BATHROOMS AND 6ITCHEN CLEANING LIVING ROOM, DINING ROOM, BEDROOMS TOILETS, BATHROOMS AND 6ITCHEN This ,odule covers the 5asic +nowledge, s+ills and attitudes in cleaning living roo,, dining roo,, 5edroo,s, toilets and 5athroo,s. $t includes cleaning sur#aces and #loors, cleaning #urnishings and #i>tures, ,a+ing up 5eds and cots, cleaning toilet and 5athroo,s, saniti7ing roo,s and ,aintaining clean roo, environ,ent. 3% hours (C $$

M'D)*E DESCR$PT$'( 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES6 At the co,pletion o# the ,odule the trainees4students ,ust 5e a5le to6 *'1. )se o# appropriate cleaning e:uip,ent, supplies and ,aterials *'/. Clean sur#aces, #loors, #urniture and #i>tures *'3. Ma+e up 5eds and cots *'0. Clean toilet and 5athroo, *'1. Clean +itchen area, utensils4ta5le appoint,ents and +itchen appliances *'!. Provide supplies #or dining roo,, living roo,, 5edroo, and 5athroo,4toilet *'%. Maintain clean and saniti7e roo, environ,ent

C"C <ousehold Services (C $$

33

LO#7 USE APPROPRIATE CLEANING E4UIPMENT, SUPPLIES AND MATERIALS ASSESSME(T CR$TER$A6 1. /. 3. 0. )sed appropriate cleaning e:uip,ent properly. Prepared appropriate supplies and ,aterials #or cleaning di##erent areas. Collowed instructions correctly in ,i>ing che,icals. '5served sa#ety in handling che,icals and e:uip,ent.

C'(TE(TS6 Types and )ses o# Cleaning E:uip,ent Types o# Cleaning Supplies and Materials Sa#ety Measures in <andling Di##erent Cleaning E:uip,ent and Che,icals Sa#e Ieeping Practices

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 E:uip,ent Dacuu, cleaner Cloor polisher Tools Shelves Ca5inets Ta5les So#a Dustpan Scru55ing 5roo, Dish sponge Cloor ,ops S:ueegee Spray 5ottles Anti static dusters Da,p cloth Co5 we55ers Cleaning rugs Bloves Eru55erF Apron Supplies and ,aterials .ater .ater hose "rush Scru55ing #oa, Cleaning solutions stain re,over grease re,over li:uid4gel4powder detergents Toilet 5owl swa5s
30 C"C <ousehold Services (C $$

Toilet disin#ectants *ysol Drop sheets 4 ru55er ,ats Saniti7ing agents Air #reshener *int #ree cleaning cloths S,all towels Solvents Bar5age 5ags Scouring pads

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

31

LO"7 CLEAN SURFACES, FLOORS, FURNITURE AND FI<TURES ASSESSME(T CR$TER$A6 1. Cleaned 5athroo,4toilet and lavatory using appropriate tools and supplies4,aterials. /. Applied che,icals and disin#ectants in cleaning glass4,irror. 3. Cleaned #loor tiles properly. 0. Cleaned shower curtains and stainless #i>tures4#ittings with the use o# so#t cloth45rush. 1. Cleaned carpeted #loors using vacuu, cleaner. C'(TE(TS6 Types o# soils and litters Types o# #loors and sur#ace te>ture Parts and )ses o# vacuu, cleaner Parts and #unctions o# #loor polisher Types and uses o# cleaning ,aterials Cleaning "athroo,4Toilet Cleaning *avatory Cleaning Blass4,irror Cleaning Shower curtains Cleaning stainless #i>tures and #ittings Cleaning tiles

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 E:uip,ent vacuu, cleaner #loor polisher shelves ca5inets ta5les so#a Tools dustpan scru55ing 5roo, dish sponge #loor ,ops s:ueegee spray 5ottles anti static dusters da,p cloth co5 we55ers cleaning rugs gloves Eru55erF apron
3! C"C <ousehold Services (C $$

C"C <ousehold Services (C $$

3%

Supplies and ,aterials cleaning solutions stain re,over grease re,over li:uid4gel4powder detergents toilet 5owl swa5s toilet disin#ectants lysol drop sheets4 ru55er ,ats saniti7ing agents air #reshener nap+ins ta5le cloth 4 linens uni#or, s,all towels cleaning clothes solvents gar5age 5ags scourging pads MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

3-

C"C <ousehold Services (C $$

LO87 MA6E UP BEDS AND COTS ASSESSME(T CR$TER$A6 1. /. 3. 0. Cleaned soiled linens, pillow case and 5ed sheets. Replaced dirty 5eddings. Replaced linens were ,itered and centered. '5served color har,ony and si7es in replacing 5eddings.

C'(TE(TS6 Types and Si7es o# *inens, Pillows and "ed Sheets Procedures in Ma+ing )p "eds and Cots Color <ar,ony

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 "ed Ta5le Chair Mirror *a,p shade Dresser Pillows Pillow case "ed sheets "lan+ets Tissue Trash can4gar5age 5in

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

32

LO17 CLEAN TOILET AND BATHROOM ASSESSME(T CR$TER$A6 1. /. 3. 0. 1. !. Cleaned ceilings and walls are #ree #ro, co5we5s and dirt. Cleaned window edges and sills properly. Cleaned 5ath tu5, lavatory and toilet 5owls are #ree #ro, stains and dirt "athroo,s are #ree #ro, ,ildew and unpleasant odor. .ashed and cleaned accessories properly. Cleaning e:uip,ent stored properly a#ter use.

C'(TE(TS6 Procedures in Cleaning Toilet and "athroo, Sa#ety Measures in Cleaning Storage o# Cleaning Paraphernalia

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Shower *avatory "ath tu5 Toilet "owl Mirror Ca5inets Shower Curtains Shelves Tissue holder "owl cleaner Disin#ectant Cloor ,ops Da,p cloth .iper Co5 we55er *adder Drop sheets Tissue (ap+in Soap dish Acid cleaner Spray 5ottle Toilet 5owl cover Toilet 5owl swa5 "rush S:ueegee Air #reshener

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

0&

C"C <ousehold Services (C $$

LO37 CLEAN 6ITCHEN AREA, UTENSILS;TABLE APPOINTMENT AND 6ITCHEN APPLIANCES ASSESSME(T CR$TER$A6 1. /. 3. 0. .ashed soiled utensils4ta5le appoint,ents properly. Stored clean and dried utensils4ta5le appoint,ents in shelves4ca5inets. Cleaned +itchen appliances are #ree #ro, grease, dirt and unpleasant odor. )sed appropriate cleaning e:uip,ent in ,opping and drying #loor.

C'(TE(TS6 Procedure in dish washing E,achine and hand4,anualF Procedure in Mopping and Drying Cloors4Sur#ace Area Cleaning Iitchen Appliances Storing )tensils4Ta5le Appoint,ents

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 E>haust hood Ca5inets4shelves Bas range Re#rigerator Microwave oven Toaster Co##ee ,a+er .ater dispenser Electric dish washer "lender4#ood processor Ta5le appoint,ents Pots and pans Mopper Cleaning clothes "rush Da,p cloth Clean cloth4towel *i:uid detergent Disin#ectant Air #reshener Sponge Coa, MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6
C"C <ousehold Services (C $$ 01

De,onstration

LO$7 PROVIDE SUPPLIES FOR DINING ROOM, LIVING ROOM, BEDROOM AND BATHROOM;TOILET ASSESSME(T CR$TER$A6 1. Appropriate supplies and ,aterials are provided in all roo,s. /. Replenished consu,ed supplies and ,aterials4toiletries in all roo,s. 3. Replaced soiled linens4towels, ,ats, toilet cover and shower curtains C'(TE(TS6 Ca,iliari7ation with di##erent supplies and ,aterials #or dining, living, 5edroo, and 5athroo,4toilet <o,e Manage,ent

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Ca5inets4shelves Ta5les Chairs So#a Telephone TD set Dideo4audio e:uip,ent Co,puter Clower 5ase Ash tray Carpet Tissue "ed Dresser Mirror Toiletries "ath soap4sha,poo4conditioner Roll on Shower cap Shower curtain Deodori7er MET<'D'*'B$ES6 *ecture Discussion De,onstration

ASSESSME(T MET<'DS6
0/ C"C <ousehold Services (C $$

Per#or,ance test $nterview

C"C <ousehold Services (C $$

03

LO=7 MAINTAIN CLEAN AND SANITI:E ROOM ENVIRONMENT ASSESSME(T CR$TER$A6 1. /. 3. 0. 1. Mi>ed saniti7ing agents accurately Disposed e>cess saniti7ing agents properly Saniti7ed roo,s are #ree #ro, unpleasant odor Stored saniti7ing tools properly '5served sa#ety ,easures in cleaning4 saniti7ing roo,s

C'(TE(TS6 Iinds and uses o# saniti7ing agents Procedures in ,i>ing saniti7ing agents Disposal o# e>cess saniti7ing agents S'Ps in saniti7ing roo,s Sa#ety ,easures in cleaning4saniti7ing roo,

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Saniti7ing agents Container4pail45asin *adder Solvent spray Air #reshener

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 'ral4interview

00

C"C <ousehold Services (C $$

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

5ASH AND IRON CLOTHES, LINENS AND FABRIC 5ASHING AND IRONING CLOTHES, LINENS AND FABRIC This ,odule covers the 5asic +nowledge, s+ills and attitude in washing and ironing clothes, linen and #a5ric. $t includes chec+ing and sorting soiled clothes, linen and #a5rics; re,oving stains; preparing washing e:uip,ent and supplies; per#or,ing laundry; drying and ironing clothes, linens and #a5rics, and ,aintaining regular house+eeping and ,aintenance o# laundry area and e:uip,ent. 00 hours (C $$

M'D)*E DESCR$PT$'( 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES6 At the co,pletion o# the ,odule the trainees4students ,ust 5e a5le to6 *'1. Chec+ and sort soiled clothes, linen and #a5ric *'/. Prepare washing e:uip,ent and supplies *'3. Per#or, laundry *'0. Dry clothes, linen and #a5ric *'1. $ron clothes, linen and #a5ric *'!. Maintain regular house+eeping and ,aintenance o# laundry area and e:uip,ent

C"C <ousehold Services (C $$

01

LO#7 CHEC6 AND SORT SOILED CLOTHES, LINEN AND FABRIC ASSESSME(T CR$TER$A6 1. Soiled clothes, linen and #a5rics are chec+ed and sorted. /. Priority is #ollowed according to the cleaning process re:uired and the urgency o# the ite, #or washing. 3. )se o# appropriate threads and stitches in sewing4darning de#ective clothing, linen and #a5ric is #ollowed. 0. .or+ place procedure is #ollowed in chec+ing and sorting soiled clothes, linen and #a5ric. C'(TE(TS6 Principles and procedures in sorting laundry Principles and procedures in darning holes and tears <ygiene, <ealth and Sa#ety $ssues on laundry operations Types and characteristics o# clothes, linen and #a5ric C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, Tools4utensils Sorting 5as+ets4shelves Clothes rac+ *aundry 5ag *aundry 5as+et Sewing +it Supplies Personal Protective E:uip,ent6 K Bloves K <air net K Apron K Dust ,as+ Assorted clothes, linen and #a5rics Soiled4de#ective clothes 'thers J re#erences, 5rochures, co,pany ,anual MET<'D'*'B$ES6 Broup discussion De,onstration Practical application Dideo presentation <otels4laundry centers4shop tour ASSESSME(T MET<'DS6 De,onstration Practical application '5servation .ritten e>a, Third party report

0!

C"C <ousehold Services (C $$

LO"7 PREPARE 5ASHING E4UIPMENT AND SUPPLIES ASSESSME(T CR$TER$A6 1. *aundry area4surrounding is properly cleaned. /. .ashing ,achine and dryer is chec+ed and prepared #or operation according to the instruction ,anual. 3. *aundry supplies and ,aterials are prepared and ,ade availa5le at all ti,es. C'(TE(TS6 Types and )ses o# .ashing Machines and Dryers Maintenance o# *aundry Area Types4)ses o# *aundry Che,icals Classi#ication o# Stain Re,over Types and )ses o# Stain Re,oving Agents and Che,icals *anguage *a5el ECa5rics and Bar,ent *a5elsF Types o# *aundry Supplies and Materials Types o# Ca5ric So#tener

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J .or+shop4*a5oratory, storage4stoc+roo, Tools4utensils .ashers Dryers "rush .ash 5oard "asin Pail Dipper Supplies Personal Protective E:uip,ent6 K Bloves K <air net K Apron K Dust ,as+ *aundry Supplies and Materials K Ca5ric so#tener K Chlorine 5leach Stain re,oving agents K Acid cleaners K Al+ali cleaners K Chlorine 5leach K All purpose detergent 'thers J re#erences, 5rochures, ,anuals

C"C <ousehold Services (C $$

0%

MET<'D'*'B$ES6 Broup discussion *a5oratory practice *aundry shop4hotel tour

ASSESSME(T MET<'DS6 De,onstration '5servation .ritten e>a, Third party report

0-

C"C <ousehold Services (C $$

LO87 PERFORM LAUNDRY ASSESSME(T CR$TER$A6 1. *aundry e:uip,ent is used according to ,anu#acturerAs instruction. /. Correct laundry ,ethod is selected according to the type o# clothes, linen and #a5ric. 3. .ashes clothes, linen and #a5ric according to the la5eling codes. 0. .or+ place procedure is #ollowed in washing clothes, linen and #a5ric. 1. .ashed clothes, linen and #a5rics are #ree #ro, stain, dirt and unpleasant odor. C'(TE(TS6 Principles and Procedures $n .ashing Clothes, *inen and Ca5ric <ygiene, <ealth and Sa#ety $ssues o# Speci#ic Relevance to *aundry 'perations .or+ place procedure is #ollowed in .ashing Clothes, *inen and Ca5ric Preparing Mi>tures or "leaching Solutions <andling Di##erent Types o# "leaching Solutions and other *aundry Che,icals C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4*a5oratory, storage4stoc+roo, Tools4utensils .ashers Dryers *aundry 5ag *aundry 5as+et .ash 5oard *aundry 5rush "asin Pails Dipper Supplies Personal Protective E:uip,ent6 Bloves <air net Apron *aundry detergent Ca5ric so#tener "leaching agent Assorted clothes, linen and #a5rics 'thers J re#erences, 5rochures, ,anuals MET<'D'*'B$ES6 Broup discussion *a5oratory practice *aundry shop4hotel tour ASSESSME(T MET<'DS6 De,onstration '5servation .ritten e>a, Third party report
C"C <ousehold Services (C $$ 02

LO17 DRY CLOTHES, LINEN AND FABRIC ASSESSME(T CR$TER$A6 1. /. 3. 0. Dryer is set according to washed ,aterials re:uire,ent. .ashed clothes, linen and #a5ric are sun dried4,achine dried. Dried clothes, linen and #a5rics are #reed #ro, unpleasant odor a#ter washing. Dried clothes, linen and #a5ric are hanged or #olded.

C'(TE(TS6 Principles and Procedures in Drying Clothes, *inen and Ca5ric <ygiene, <ealth and Sa#ety $ssues o# Speci#ic Relevance to *aundry 'perations Standard 'perating Procedures in Drying Clothes, *inen and Ca5ric

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4*a5oratory, storage4stoc+roo, Tools4utensils .ashers Dryers *aundry 5ag *aundry 5as+et <angers Clothes clips Clothes line Supplies Personal Protective E:uip,ent6 K Bloves K <air net K Apron Assorted clothes, linen and #a5rics 'thers J re#erences, 5rochures, ,anuals

MET<'D'*'B$ES6 Broup discussion *a5oratory practice *aundry shop4hotel tour

ASSESSME(T MET<'DS6 De,onstration '5servation .ritten e>a, Third party report

1&

C"C <ousehold Services (C $$

LO37 IRON CLOTHES, LINEN AND FABRIC ASSESSME(T CR$TER$A6 1. /. 3. 0. 1. !. Sorting is done according to +inds o# #a5rics $roning is done according to standard procedures. $roned clothes, linens and #a5rics are correctly #olded. Proper pressing is used to ,aintain original pleats. Standard operating procedures are #ollowed in ironing clothes, linen and #a5ric. Colded ironed clothes, linen and #a5ric are stored in designated ca5inets.

C'(TE(TS6 Principles and Procedures in $roning Clothes, *inen and Ca5ric Types4)ses o# $roning E:uip,ent, Tools and Paraphernalia Types and )se o# <angers Colding Methods and Techni:ues "asic Pressing Procedures

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, Tools4utensils K $rons K $roning 5oard K Stea, pressers K <angers K Sorting 5as+ets and shelves Supplies Personal Protective E:uip,ent6 K <air net K Apron Assorted clothes, linen and #a5ric 'thers J re#erences, 5rochures, ,anuals

MET<'D'*'B$ES6 Broup discussion *a5oratory practice *aundry shop4hotel tour

ASSESSME(T MET<'DS6 De,onstration '5servation .ritten e>a, Third party report

C"C <ousehold Services (C $$

11

LO$7 MAINTAIN REGULAR HOUSE6EEPING AND MAINTENANCE OF LAUNDRY AREA AND E4UIPMENT ASSESSME(T CR$TER$A6 1. /. 3. 0. .ashing area is cleaned a#ter washing the clothes, linen and #a5rics. E:uip,ent is cleaned a#ter use and according to the instructionAs ,anual. All cleaning ,aterials and e:uip,ent are properly stored in a sa#e place. Regular ,aintenance o# the e:uip,ent is arranged as per standard operating procedures.

C'(TE(TS6 Maintenance o# *aundry Area Standard 'perating Procedure #or Storing .ashing Materials and E:uip,ent <ealth and Sa#ety $ssues o# Speci#ic Relevance to Storing .ashing Materials and E:uip,ent 1 S in good house+eeping

C'(D$T$'(S6 The trainee4student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4*a5oratory, storage4stoc+roo, Tools4utensils .ashers Dryers "rush Cloor ,ops Dust pan "roo, Supplies Personal Protective E:uip,ent6 K Bloves K Apron All purpose detergent Rags 'thers J re#erences, 5rochures, ,anuals

MET<'D'*'B$ES6 Broup discussion *a5oratory practice *aundry shop4hotel tour

ASSESSME(T MET<'DS6
1/

De,onstration '5servation .ritten e>a, Third party report

C"C <ousehold Services (C $$

)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

PREPARE HOT MEAL AND COLD MEALS;FOOD PREPARING HOT AND COLD MEALS;FOOD This ,odule covers the 5asic +nowledge, s+ills and attitudes in preparing ingredients, coo+ing, garnishing coo+ed ,eals4#ood and dishes, preparing appeti7ers, preparing sauces, dressings, garnishes, desserts, salads, sandwiches and storing dry and li:uid ingredients. 1& hours (C $$

M'D)*E DESCR$PT$'( 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES6 At the co,pletion o# the ,odule the trainees4students ,ust 5e a5le to6 *'1. *'/. *'3. *'0. *'1. *'!. *'%. *'-. *'2. Prepare ingredients according to recipes Chec+ ?Mise en Place@ Coo+ soup as per ,enu Coo+ vegeta5le dishes as per recipe Coo+ ,eat4poultry, #ish4sea#ood dishes as per culinary ,ethod Coo+ egg dishes as per clientAs pre#erence Coo+ pasta, grain and #arinaceous dishes as per recipe Barnish coo+ed dishes Prepare appeti7ers as per re:uire,ent or clientAs pre#erence

*'1&. Prepare sauces as per recipe *'11. Prepare cold desserts *'1/. Prepare pastry desserts *'13. Prepare sandwiches *'10. Store dry and li:uid ingredients

C"C <ousehold Services (C $$

13

LO#. PREPARE INGREDIENTS ACCORDING TO RECIPE ASSESSME(T CR$TER$A6 1. Prepared ?want list@ according to recipes. /. Mise en place was applied 4 as per S'P 3. Prepared ingredients according to recipes C'(TE(TS6 Cood Sa#ety and Sanitation Ca,iliari7ation o# $ngredients Classi#ication o# $ngredients Su5stitution o# $ngredients )nits o# Measure,ents $ngredients and Recipes Personal <ygiene Di##erent cuts o# ,eats4poultry4#ish, #ruits and vegeta5les

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er Tools4utensils J ,easuring and weighing utensils, coo+ing tools and coo+ing i,ple,ents Supplies J ,eat, sea#ood, poultry, vegeta5les, seasonings, her5s and spices 'thers J re#erences, 5rochures, ,anuals, recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

10

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LO". CHEC6 >MISE EN PLACE? ASSESSME(T CR$TER$A6 1. Prepared e:uip,ent 5ased on recipe re:uire,ent. /. Arranged ingredients properly. C'(TE(TS6 E:uip,ent and $ngredient6 )ses and Speci#ications Personal <ygiene De#inition and $,portance EMise En PlaceF

C'(D$T$'(6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er Tools4utensils J ,easuring and weighing utensils, coo+ing tools and coo+ing i,ple,ents Supplies J ,eat, sea#ood, poultry, vegeta5les, seasonings, her5s and spices 'thers J re#erences, 5rochures, ,anuals, recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

11

LO87 COO6 SOUP AS PER MENU ASSESSME(T CR$TER$A6 1. "asic s+ills o# coo+ing soup are de,onstrated /. Soup are coo+ed according to recipe re:uire,ent4procedure 3. Tools, utensils and e:uip,ent used in accordance with the standard re:uire,ent4 ,anuals 0. Sa#ety ,easures in coo+ing soup are o5served4applied throughout the activity C'(TE(TS6 Methods o# Coo+ing Soup Preparation Stoc+ and Sauce Preparation Cood Sa#ety <a7ard

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er Tools4utensils J cutting tools, weighing and ,easuring utensils, coo+ing tools and coo+ing i,ple,ents Supplies J ,eat, sea#ood, poultry, pasta, rice, vegeta5les, her5s and spices, seasonings Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

1!

C"C <ousehold Services (C $$

LO17 COO6 VEGETABLE DISHES AS PER RECIPE ASSESSME(T CR$TER$A6 1. "asic s+ills o# coo+ing vegeta5le dishes are de,onstrated. /. Degeta5le dishes are coo+ed according to recipe re:uire,ent4procedure. 3. Tools, utensils and e:uip,ent used in accordance with the standard re:uire,ent4 ,anuals. 0. Sa#ety ,easures in coo+ing vegeta5le dishes are o5served4applied throughout the activity. C'(TE(TS6 Methods o# Coo+ing Degeta5le Dishes Preparation Cood Sa#ety <a7ard

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er Tools4utensils J cutting tools, weighing and ,easuring utensils, coo+ing tools and coo+ing i,ple,ents Supplies J vegeta5les Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

1%

LO37 COO6 MEAT;POULTRY, FISH;SEAFOOD DISHES AS PER CULINARY METHOD ASSESSME(T CR$TER$A6 1. Thawed #ro7en ,eat4poultry properly. /. "asic s+ills o# coo+ing ,eat4poultry, #ish4sea#ood dishes are de,onstrated. 3. Meat4poultry, #ish4sea#ood dishes are coo+ed according to recipe re:uire,ent4procedure. 0. Tools, utensils and e:uip,ent used in accordance with the standard re:uire,ent4 ,anuals. 1. Sa#ety ,easures in coo+ing ,eat dishes are o5served4applied throughout the activity C'(TE(TS6 Methods o# Thawing Methods o# Coo+ing Meat Dishes Preparation Poultry Dishes Preparation Cish Dishes Preparation Sea#ood Dishes Preparation Cood Sa#ety <a7ard

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er Tools4utensils J cutting tools, weighing and ,easuring utensils, coo+ing tools and coo+ing i,ple,ents Supplies J ,eat, sea#ood, poultry, pasta, rice, vegeta5les, her5s and spices, seasonings Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'DS6 De,onstration $nterview

1-

C"C <ousehold Services (C $$

LO$7 COO6 EGG DISHES AS PER EMPLOYER@S PREFERENCE ASSESSME(T CR$TER$A6 1. "asic s+ills o# coo+ing egg dishes are de,onstrated /. Egg dishes are coo+ed according to recipe re:uire,ent4procedure 3. Tools, utensils and e:uip,ent used in accordance with the standard re:uire,ent4 ,anuals 0. Sa#ety ,easures in coo+ing egg dishes are o5served4applied throughout the activity C'(TE(TS6 Methods o# Coo+ing Egg Dishes Preparation Cood Sa#ety <a7ard

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4*a5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er Tools4utensils J cutting tools, weighing and ,easuring utensils, coo+ing tools 4 i,ple,ents Supplies J egg, her5s, seasonings, vegeta5les Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

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12

LO=7 COO6 PASTA GRAIN AND FARINACEOUS DISHES AS PER RECIPE ASSESSME(T CR$TER$A6 1. "asic s+ills o# coo+ing pasta grain and #arinaceous dishes are de,onstrated /. Pasta grain and #arinaceous dishes are coo+ed according to recipe re:uire,ent4procedure 3. Tools, utensils and e:uip,ent used in accordance with the standard re:uire,ent4 ,anuals 0. Sa#ety ,easures in coo+ing pasta grain and #arinaceous dishes are o5served4applied throughout the activity C'(TE(TS6 Methods o# Coo+ing Types o# Pasta and Brains Cood Sa#ety <a7ard

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er Tools4utensils J cutting tools, weighing and ,easuring utensils, coo+ing tools 4 i,ple,ents Supplies J pasta, grains, #lour, vegeta5les, her5s and spices, seasonings Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

!&

C"C <ousehold Services (C $$

LO'7 GARNISH COO6ED DISHES ASSESSME(T CR$TER$A6 1. Si,ple and attractive Eappeti7ingF arrange,ent o# #ood is o5served. /. Arranged garnishes properly. 3. Taste and te>ture are well accepted. C'(TE(TS6 Barnishing $ngredients Art o# Barnishing Cood Sa#ety

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J chiller, stea,er45ain ,arie Tools4utensils J cutting tools and serving plates Supplies J vegeta5les, coo+ed #oods, condi,ents, garnishes 'thers J re#erences, 5rochures, ,anuals, recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

!1

LOA7 PREPARE APPETI:ER AS PER EMPLOYER@S PREFERENCE ASSESSME(T CR$TER$A6 1. Appeti7ers are prepared according to recipe re:uire,ent4procedure. /. Appeti7ers are properly arranged on the platter4tray. 3. Appeti7ers are served properly. C'(TE(TS6 Iinds o# Appeti7er $,portance o# Appeti7er Ca,iliari7ation o# ingredients according to recipes Personal <ygiene

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J 5lender, toaster, chiller, #ree7er and oven Tools4utensils J Ecutting tools and coo+ing i,ple,entsF +nives, chopping 5oard, colander, strainer, pots, pans, platters and tray Supplies J ,eats, sea#ood, poultry, #ruits and vegeta5les, seasonings, her5s and spices Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

!/

C"C <ousehold Services (C $$

LO#27 PREPARE SAUCES AS PER RECIPE ASSESSME(T CR$TER$A6 1. To,ato sauces are prepared according to recipe re:uire,ent4procedure. /. Sweet and sour sauces are prepared according to recipe re:uire,ent4procedure. 3. Sea#ood sauces are prepared according to recipe re:uire,ent4procedure. C'(TE(TS6 )nits o# Measure,ent Types o# Sauces $ngredients and recipes Methods o# Coo+ing Proper Storage o# Sauces Personal <ygiene

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, chiller, #ree7er, #ood processors, 5lender Tools4utensils J Ecutting tools and coo+ing i,ple,entsF +nives, chopping 5oard, colander, strainer, pots, pans, spatula, stirring spoon and sauce dish Supplies J ,il+, 5utter, ,ayonnaise, yogurt, cornstarch, #lour, sugar, salt, cheese, vinegar, sesa,e seeds, seasonings and spices Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES 6 *ecture4discussion De,onstration ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

!3

LO##7 PREPARE COLD DESSERTS ASSESSME(T CR$TER$A6 1. Cruit sha+es are prepared according to e,ployerAs choice. /. Cruit sha+es are presented in an appropriate glassware. 3. Sa#ety ,easures in preparing and serving cold desserts are o5served 4 applied throughout the activity. 0. Proper hygiene is o5served4applied throughout the activity. C'(TE(TS6 Cood Sa#ety and Sanitation Ca,iliari7ation o# Suita5le Cruits4Degeta5les #or Ma+ing Sha+es $ngredients and Recipes Personal <ygiene Types o# Blasswares )se, Care and Maintenance o# the "lender

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J #ood processors, chiller, re#rigerator Tools4utensils J ,i>ing 5owls, wooden ladle, spatula, ECutting tools and coo+ing i,ple,entsF J +nives, chopping 5oard, colander, strainer, s:uee7er, #iller, grater Supplies J #ruits and vegeta5les, #lavourings, sugar, water, ,il+, crea, Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

!0

C"C <ousehold Services (C $$

LO#"7 PREPARE PASTRY DESSERTS ASSESSME(T CR$TER$A6 1. "a+ed "utter *e,on Ca+e is prepared according to recipe re:uire,ent4procedure. /. Toasted *e,on Ca+e is prepared according to procedure. 3. Pastry dessert is prepared according to e,ployerAs re:uest. 0. Pastry dessert is properly arranged and garnished on a platter. 1. Proper hygiene is o5served4applied throughout the activity. C'(TE(TS6 Iinds o# Clours Types o# "a+ing Pans Types o# "a+ing $ngredients Methods o# "a+ing Proper Storage

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, ,icrowave, chiller, #ree7er, ,i>er Tools4utensils J Ecutting tools and coo+ing i,ple,entsF J +nives, chopping 5oard, 5a+ing pans, spatula Supplies J ,eals, eggs, #ruits and vegeta5les, leavening agent, #lour, shortening, #lavourings, ,il+, spices, sugar, salt, wa> paper Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

!1

LO#87 PREPARE SAND5ICHES ASSESSME(T CR$TER$A6 1. Assorted sandwiches are prepared according to e,ployerAs choice. /. Sandwiches are properly arranged and served on a platter. 3. Proper hygiene is o5served4applied throughout the activity. C'(TE(TS6 Types o# Sandwiches $ngredients and Recipes

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, storage4stoc+roo, E:uip,ent J stove4range, oven, ,icrowave, chiller, #ree7er, toaster Tools4utensils J +nives, chopping 5oard, platter, plates, tong, wooden ladle Supplies J 5read, ,eat, vegeta5les, eggs, ,ayonnaise, cheese, poultry Accessories J co,plete la5oratory out#it Re#erences J recipe 5oo+

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

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C"C <ousehold Services (C $$

LO#17 STORE DRY AND LI4UID INGREDIENTS ASSESSME(T CR$TER$A6 1. Dry and li:uid ingredients are stored properly4according to procedure. /. Appropriate containers are used in storing dry and li:uid ingredients. 3. Products are properly la5eled. C'(TE(TS6 Proper *a5eling Procedure Types o# Containers Methods o# Storing

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 Cacilities J wor+shop4la5oratory, ca5inets4shelves, storage rac+ E:uip,ent Jchiller, #ree7er, re#rigerator Tools4utensils J plastic and glass45ottle containers Supplies J plastic wrap, alu,inu, #oil, cling wrap, ,icrowave wrap Accessories J co,plete la5oratory out#it 'thers J re#erence 5oo+s

MET<'D'*'B$ES6 *ecture4discussion De,onstration

ASSESSME(T MET<'D6 De,onstration

C"C <ousehold Services (C $$

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)($T 'C C'MPETE(C8 6 M'D)*E T$T*E 6

PROVIDE FOOD AND BEVERAGE SERVICE PROVIDING FOOD AND BEVERAGE SERVICE This ,odule covers the 5asic +nowledge, s+ills and attitudes in providing #ood and 5everage service. $t includes preparing dining area, setting up ta5le, serving #ood and 5everage and clearing ta5le. /% hours (C $$

M'D)*E DESCR$PT$'( 6

('M$(A* D)RAT$'(

9)A*$C$CAT$'( *EDE* 6

S)MMAR8 'C *EAR($(B ')TC'MES6 At the co,pletion o# the ,odule the trainees4students ,ust 5e a5le to6 *'1. *'/. *'3. *'0. Prepare dining area Set up ta5le Serve #ood and 5everage Clear ta5le

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C"C <ousehold Services (C $$

LO#7 PREPARE DINING AREA ASSESSME(T CR$TER$A6 1. Cleanliness o# dining area is chec+ed prior to service and according to standard operating procedures /. Dining environ,ent o# client is set appropriately to ensure co,#ort and a,5ience. 3. Standard operating procedure is #ollowed in setting up #urniture and in preparing e:uip,ent #or service. 0. Ta5les and chairs are chec+ed #or #unctionality and cleanliness. 1. Set ta5le appoint,ents according to occasion4according to e,ployers pre#erence !. Cru,5s on carpet are cleaned using handy 5rush and dustpan. %. Ta5le appoint,ents are #ree #ro, odor, dusts and spots. C'(TE(TS6 Standard 'perating Procedure in Preparing Dining Area Types o# Ta5le Setting Types and )ses o# chinaware, silverware and glassware Sa#ety <andling o# Ta5le Appoint,ents

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6 E:uip,ent Ta5le and chairs Ta5le linens Ta5le appoint,ents Supplies4,aterials tissue ashtray #lower vase w4 #lowers gar5age4waste 5in with liner MET<'D'*'B$ES6 *ecture Discussion Cil, viewing De,onstration

ASSESSME(T MET<'DS6 'ral e>a,ination .ritten e>a,ination Per#or,ance test

C"C <ousehold Services (C $$

!2

LO"7 SET THE TABLE ASSESSME(T CR$TER$A 1. Standard o# Ta5le Set )p A. Co,pleteness6 All needed utensils were set up on the ta5le prior to serving orders. Co##ee, Tea served with sugar and ,il+ 4 crea,er Place,at was set up when the ta5le is not covered with ta5le cloth. Place condi,ents as re:uired. E,ployer was as+ed what to prepare #or the occasion. ". "alance and )ni#or,ity6 Proper spacing 5etween chairs and cover. Cutlery are aligned L inch #ro, the edge o# the ta5le Appropriate utensils were provided on the ta5le. C. 'rder6 The glasses, cups, savers, spoon, +ni#e and coc+tail #or+ were placed on the right side o# the plate. Cor+ and side dishes were placed on the le#t side Colded paper nap+in were placed on the le#t side under the #or+ .ater glass was set on the right side a5out an inch on top o# the +ni#e Re:uired condi,ents and #lower 5ase were placed at the center o# the ta5le. The cutlery were arranged according to use. D. Eye Appeal Dining area was cleared o# unnecessary things. Provided appropriate center piece. E. Ti,e *ines6 Co,pleted the set up according to ta5le service. C'(TE(TS6 Setting o# Ta5le Cloth Ta5le setting Eye appeal Ti,eliness (ap+in Colding

C'(D$T$'(S6 The trainee4 student ,ust 5e provided with the #ollowing6

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Ta5le and chairs Ta5le cloth Ta5le nap+in Teaspoon Condi,ent .ater go5let Sugar 5owl4 crea,er Clower 5ase Ashtray
C"C <ousehold Services (C $$

Tray Blass wares4 5everage wares Salt and pepper Pitcher Coaster Clat wares4silverwares Chinawares $ce 5uc+et w4 tong (ap+in holder <and towel

MET<'D'*'B$ES6 *ecture Discussion Cil, viewing De,onstration

ASSESSME(T MET<'DS6 'ral e>a,ination .ritten e>a,ination Per#or,ance test

C"C <ousehold Services (C $$

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LO87 SERVE FOOD ; BEVERAGES ACCORDING TO STANDARD SE4UENCE ASSESSME(T CR$TER$A6 1. "everage orders were ta+en #ro, the 5ar4+itchen and inspected #or co,plete garnishing /. Served 5everages according to e,ployerAs re:uest. 3. Served so#t drin+s with cover. 0. Cood was served #ro, the le#t side o# the guest using the le#t hand.. 1. .ater go5lets were #illed 4 re#illed #ro, the right side without spilling. !. Proper se:uence was #ollowed in serving #ood #ro, lightest to heaviest C'(TE(TS6 Ta5le serving Types o# #oods, 5everages and garnishings Re#illing water .ashing and handling o# #resh #ruits

C'(D$T$'(6 The trainee4student ,ust 5e provided with the #ollowing6 Ta5le and chairs Towel Trays Barnishes Sauce 5oat Condi,ent .ater glass Teaspoon Crea,er Crusts Dessert spoon .ine glass Tooth pic+ holder Ta5le cloth Clower 5ase, #lower Dinner +ni#e, por+ spoon Dessert spoon 5read plate "utter +ni#e Co##ee +ni#e, saver (ap+in Salad #or+ .ater go5let

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C"C <ousehold Services (C $$

MET<'D'*'B$ES6 *ecture Discussion Cil, viewing De,onstration

ASSESSME(T MET<'DS6 'ral e>a,ination .ritten e>a,ination Per#or,ance test

C"C <ousehold Services (C $$

%3

LO17 CLEAR TABLE ASSESSME(T CR$TER$A6 1. Soiled ta5le appoint,ents were 5ussed out in order and 5rought to the washing area /. Ta5les are 5rushed with clean ,oist side towel 4 5rush allowing no cru,5s to #all on the e,ployer. 3. Soiled ashtrays are replaced with clean one a#ter 3 5utts. C'(TE(TS6 Clearing the ta5le Cleaning the ta5le and changing soiled ashtrays. Ta5le Manners and Eti:uette

C'(D$T$'(S6 The trainee4student ,ust 5e provided with the #ollowing6 Trays Clat wares Ta5le and chairs Side towel Blass ware Ashtray Condi,ents Clower 5ase <ollowares <andy 5rush Dust pan Ta5le linens4nap+ins

MET<'D'*'B$ES6 *ecture Discussion Cil, viewing De,onstration

ASSESSME(T MET<'DS6 .ritten4 oral test Practical test

%0

C"C <ousehold Services (C $$

5h/* s Co,-e*e)!.BB/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 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 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$.