Docshare - Tips - CBC Housekeeping NC II PDF

COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
HOUSEKEEPING NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design................................................................................................
B. Modules of Instruction..................................................................................7-82
 BASIC COMPETENCIES............................................................................
o Participating in workplace communications.......................................
o Working in a team environment......................................................
o Practicing career professionalism ..................................................
o Practicing occupational health and safety procedures ..................
 COMMON COMPETENCIES....................................................................
o Developing and updating industry knowledge................................
o Observing workplace hygienic procedures.....................................
o Performing computer operations.....................................................
o Performing workplace and safety practices....................................
o Providing effective customer services.............................................
 CORE COMPETENCIES...........................................................................
o Providing housekeeping services to guests....................................
o Preparing rooms for guests.............................................................
o Providing valet service....................................................................
o Cleaning premises...........................................................................
o Laundering linen and guest clothes................................................
COURSE DESIGN
HOUSEKEEPING NC II
COURSE DESIGN
COURSE TITLE : HOUSEKEEPING NC II
NOMINAL DURATION : 436 hours
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills and attitude in providing
housekeeping services to guest, preparing room for guest, cleaning premises and
equipment, providing valet/butler service and laundering linen and guest’s clothes. It covers
the basic, common and core competencies in Housekeeping NC II.
ENTRY REQUIREMENTS :
Trainees or students should posses the following requirements:
 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With good moral character; and
 Can perform basic mathematical computation
CBC Housekeeping NC II -1-

COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Particip 1.1 Participati 1.1.1 Obtain and convey 4 hours
ate in ng in workplace workplace information
workplace communication 1.1.2 Complete relevant work
communication related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in 2.1 Working 2.1.1 Describe and identify 4 hours
a team in a team team role and
environment environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice 3.1 Practicing 3.1.1 Integrate personal 5 hours
career career objectives with
professionalism professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety
awareness

COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food, beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 4 hours
computer computer functions, general
operations operations features and capabilities
of both hardware and
software undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to
task requirement
3.1.3 Use appropriate devices
and procedures to
transfer files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace safety, 4 hours
workplace and workplace and security and hygiene
safety practices safety systems, processes and
practices procedures
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 4 hours
effective effective non-verbal
customer customer communication skills to
service service respond to customer
needs
5.1.2 Provide prompt and
quality service to
customer
5.1.3 Handle queries promptly
and correctly in line with
UNIT OF NOMINAL
COMPETENCY DURATION
enterprise procedures
5.1.4 Handle customer
complaints, evaluation
and recommendations

CORE COMPETENCIES
(400 hours)

UNIT OF NOMINAL
COMPETENCY DURATION
1. Provide 1.1 Providing 1.1.1 Identify and perform 80 hours
housekeeping housekeeping different housekeeping
services to services to services
guest guest 1.1.2 Handle housekeeping
requests
1.1.3 Advice guests on room
and housekeeping
equipment
2. Prepare rooms 2.1 Preparing 2.1.1 Set-up equipment and 80 hours
for guests rooms for trolleys
guests 2.1.2 Access rooms for
servicing
2.1.3 Make-up beds
2.1.4 Clean and clear rooms
2.1.5 Clean and store trolleys
and equipment
3. Provide valet / 3.1 Providing 3.1.1 Identify valet services 80 hours
butler Service valet service 3.1.2 Perform proper
coordination to ensure
optimum privacy, security
and confidentiality of all
guests
3.1.3 Display professional valet
standards
3.1.4 Ensure proper handling of
guest’s property
4. Clean premises 4.1 Cleaning 4.1.1 Select and use equipment 80 hours
premises and materials properly for
cleaning premises
4.1.2 Comply with occupational;
health and safety
requirements in preparing
dry and wet cleaning
agents and chemicals
4.1.3 Identify and explain
different cleaning
operations, chemicals and
treatment of common
hazards in the workplace
4.1.4 Dispose garbage and
used chemicals properly
4.1.5 Clean wet and dry areas
according to enterprise
procedures
4.1.6 Maintain and store
cleaning equipment and
chemicals
5. Laundry linen 5.1 Laundering 5.1.1 Identify types of fabric and 80 hours
and guests linen and laundry equipment
clothes guest clothes 5.1.2 Observe safety practices
in handling laundry
equipment and chemicals
5.1.3 Follow correct procedure
in laundering process for
guest’s laundry items
5.1.4 Package and store
laundry items

RESOURCES:
 Facilities  Equipment  Supplies

- Workshop - Projector screen - Papers
- Laboratory - Overhead projector - Slides
- Audio-visual room - Electric fan - Acetates
- Lecture room - First aid cabinet - Requisition form
- Storage/stock room - Fire extinguisher - Cleaning and
- Emergency light sanitizing agents
 Tools - Directional signage - Herbs
- Mops - Air condition - Seasoning and spices
- Brushers - Telephones - Meat
- Brooms - Computers - Vegetables
- Buckets - TV - Poultry
- Dust pans - Video player - Fruits
- Garbage receptacles - Fax machine - Breads and
- Sorting - Refrigerators Packaging and
baskets/laundry - Hairdryer labeling supplies
basket - Alarm clock - Cooked and un
- Step ladder - Shelving cooked foods
- Squeegee - Cart - Evaluation forms
- Water hoses - Trolley
- Lint free cleaning - Coffee maker  Reference
cloths - Electric kettles electric - Brochures
- Scrubbing foam jugs - Manuals
- Spray bottle - Toilet caddy - Charts
- Anti-static duster - Carpet sweeper - Recipe Book
- Gloves - Vacuum cleaner (dry - CD’s
- Caution signs and wet) - Video Tapes
- Mop squeezer - Polisher (electric with - Pictures
complete
 Accessories accessories)
- Complete laboratory - Washer
outfit - Dryer
- Working devices
- Padlocks
- Keys
 Room Supplies
- Stationery - Slippers
- Linen (for single bed - Flashlight
and double bed - Light fittings
- Glassware - Mirrors
- Cutlery - Wardrobes
- Tea - Hangers
- Coffee - Ashtrays
- Sugar milk - Variety of linen and
- Biscuits clothing items and
- Beds (single) fabrics
- Bed (queen) - Cleaning agents
- Holy bible - Cleaning detergent

ASSESSMENT METHODS:
 Individual and group demonstration (Practical application)

 Written examination
 Individual report
 Interviews/questioning
 Observation
COURSE DELIVERY:
 Group discussion
 Interaction
 Lecture
 Demonstration
 Plant tour
 Symposium
 Individual/group assignment
 Role-play
 Simulation
 Tutorial or self-pace
 OJT
 Industry immersion
 E-learning
QUALIFICATION OF INSTRUCTORS/TRAINERS:
 Must be a holder of NC II
 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 Must have at least 2 years job/industry experience (optional. Only when required by the
hiring institution)
CBC Housekeeping NC II - 10 -
MODULES OF INSTRUCTION
BASIC COMPETENCIES
HOUSEKEEPING NC II
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.
QUALIFICATION LEVEL : NC II
PREREQUISITE Receive and Respond to workplace Communication. (NCI)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning and active listening and speaking are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified
and followed.
6. Defined work procedures for the location and storage of information are used.
7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
 Parts of speech
 Sentence construction
 Effective communication
CONDITION:
The students/ trainees must be provided with the following:
 Writing materials (pen & paper)

 References (books)
 Manuals
METHODOLOGIES:
 Group discussion/interaction
 Assignment method
 Competency-based learning materials method
ASSESSMENT METHODS:
 Written test
 Practical performance test
 Interview
LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately

and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical process is used for routine calculations.
4. Errors in recording information on forms. Documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
 Basic mathematics
 Technical writing
 Types of forms
CONDITION:
The students/trainees must be provided with the following:
 Paper
 Pencils / ball pen
 Reference books
 Manuals
METHODOLOGIES:
ASSESSMENT METHODS:
 Written test
 Practical! performance test
 Interview
LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION
1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and establish protocols.
4. Workplace interaction are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Sentence construction
 Technical writing
 Recording information
CONDITION:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
METHODOLOGIES:
 Group discussions/interaction
ASSESSMENT METHODS:
 Written test
 Practical / performance test
 Interview
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required in order to relate in a work-based environment.
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
CONDITION:
 SOP of workplace
 Job procedures
 Client / supplier instructions
 Quality standards
 Organizational or external personnel
METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO2. DESCRIBE WORK AS A TEAM MEMBER
1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives ae made.
3. Reporting using standard operating procedures followed.
4. Development of team work plans based from role team is contributed.
CONTENTS:
 Communication process
 Team structure / team roles
 Group planning and decision making
CONDITION:
The students / trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Observation of work activities

 Observation through simulation or role play
 Case studies and scenarios.
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement, specifically; to
integrate personal objectives with organizational goals set
and meet work priorities and maintain professional growth
and development.
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the

qualifications set for professionalism are achieved.
2. Intra- and interpersonal relationship in the course of managing
oneself based on performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the
performance of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal Development-Social Aspects: Intra and Interpersonal Development

 Organizational Goals
 Personal Hygiene and Practices
 Code of Ethics
CONDITION:
 Workplace
 Code of Ethics
 Organizational Goals
 Hand outs and PD-Social Aspects
 CD’s, VHS tapes, transparencies
METHODOLOGIES:
 Simulation
 Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Role play
 Interview
LO2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals and

objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
 Organizational KRAs
 Work Values and Ethical Standards
 Company policies on the use and maintenance of equipment
CONDITION:
The students/ trainees must be provided with the following
 Organizational KRA
 Work values and ethics
 Company policies and standards
 Sample job targets
 Learning Guides
METHODOLOGIES:
 Structured activity
 Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Role play
 Interview
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are

identified and availed.
2. Licenses and/or certifications according to the requirements of the
qualifications are acquired and maintained
3. Fundamental rights at work including gender sensitivity are
manifested/observed
4. Training and career opportunities based on the requirements of industry
are completed and updated.
CONTENTS:
 Qualification Standards
 Gender and Development (GAD) Sensitivity
 Professionalism in the Workplace
 List of Professional Licenses
CONDITION:
 Quality Standards
 GAD handouts
 CD’s, VHS tapes on Professionalism in the Workplace
 Professional Licenses samples
METHODOLOGIES:
 Film viewing
 Role play/simulation
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OH & S awareness.

.
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO1. IDENTIFY HAZARDS AND RISKS
1. Workplace hazards and risks are identified and clearly explained.

2. Hazards/Risks and its corresponding indicators are identified in with the
company procedures.
3. Contingency measures are recognized and established in accordance with
organizational procedures.
CONTENTS:
 Hazards and risks identification and control

 Organizational safety and health protocol
 Threshold limit value (TLV)
 OHS indicators
CONDITION:
 Workplace
 PPE
 Learning Guides
 Handouts
 Organizational Safety and Health Protocol
 OHS Indicators
 Threshold Limit Value
 Hazards/Risk Identification and Control
METHODOLOGIES:
 Simulation
 Symposium
 Group dynamics
ASSESSMENT METHODS:
 Situation analysis
 Interview
 Practical examination
LO2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
 TLV table
 Phil OHS Standards
 Effects of hazards in the workplace
 Ergonomics
 Employees Compensation Commission (ECC) regulations
CONDITION:
The students/trainees must be provided with the following
 Handout on
- Phil. OHS Standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
 TLV Table
METHODOLOGIES:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Simulation
LO3. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with
organization’s OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
 Safety Regulations
 Clean Air Act
 Electrical and Fire Safety Code
 Waste management
 Disaster Preparedness and Management
 Contingency Measures and Procedures
CONDITION:
 Handouts on
- Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
- Contingency Measures and Procedures
- OHS Personal Records
 PPE
METHODOLOGIES:
 Symposium
 Film viewing
 Group dynamics
 Self pace
ASSESSMENT METHODS:
 Written
 Interview
 Case/situation analysis
 Simulation
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
 Operational health and safety procedure, practices and regulations

 Emergency-related drills and training
CONDITION:
 Workplace
 PPE
 OHS personal records
 Health record
METHODOLOGIES:
 Simulation
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
COMMON COMPETENCIES
HOUSEKEEPING NC II
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
required to access, increase and update industry knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge
LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE
INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.

2. Specific information on sector of work is accessed and updated.
CONTENTS:
 Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 Internet
 Personal computer
 Reference book
 Industry journals
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/oral examination
 Practical demonstration
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
1. Sources of information on the industry are accessed and applied

2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained
CONTENTS:
 Trade unions environmental issues and requirements

 Industrial relations issues and major organization
 Career opportunities
 Work ethic required to work in the industry
 Quality assurance
CONDITIONS:
 Industry journals/manuals
 Internet
 Reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
1. Updated knowledge is shared with customer and colleagues

2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
 Information sources
- Media
- Libraries/reference book
- Union/industry association
- Internet
 Legislation that affects the industry
CONDITIONS:
 Internet
 Reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
observing workplace hygienic procedures. It also includes
following hygienic procedures and identifying and preventing
hygienic risks.
LO1. Practice personal grooming and hygiene
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
1. Proper hygiene procedures are followed

2. Personal grooming and hygiene are practice regularly
CONTENTS:
 Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/oral examination
 Practical demonstration
LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF
FOOD, BEVERAGE, AND MATERIALS
1. Proper handling, storage and disposal of food, beverage, and

2. materials are followed
3. Proper disposal of waste are hygienically practice regularly
4. Proper cleaning procedures
CONTENTS:
 Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
 Proper food handling and storage manual
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
SUGGESTED DURATION : 4 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer system
LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND
CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
1. General features of the computer are explained according to sequence of
operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.
CONTENTS:
 Main types of computers and basic features of different operating systems
 Main parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Peripheral devices
CONDITION:
The trainees/students must be provided with the following:
 Equipment and accessories
- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Self-paced/modular
 Demonstration
ASSESSMENT METHODS:
 interview
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE
ACCORDING TO TASK REQUIREMENT
1. Requirements of task are determined.

2. Prepared and used hardware components correctly and according to task
requirement.
3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
 Basic ergonomics of keyboard and computer use

 Standard operating procedures in entering and saving data
into the computer
 Storage media
 Ergonomic guidelines
CONDITION:

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE
REQUIREMENTS
1. Entered data is processed using appropriate software commands

2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO5. MAINTAIN COMPUTER SYSTEM
1. Cleaning, minor maintenance and replacement of consumables are implemented
in accordance with standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus
checks are implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers performing workplace and safety

practices also in dealing with emergency situations.
LO1. Practice workplace safety, security and hygiene systems, processes and operation
LO2. Responds appropriately to faults, problems and emergency situations
LO3: Maintain safe personal presentation standards.
LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,
PROCESSES AND OPERATION
1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
 Health, safety and security procedures

 Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
LO2. RESPOND APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY
SITUATIONS IN LINE WITH ENTERPRISE GUIDELINES
1. Emergency and potential emergency are recognized and appropriate action are
taken
2. Emergency procedures are followed in line with enterprise procedures and
guidelines
3. Assistance is sought from colleagues to resolve or respond to emergency
situation
CONTENTS:
 Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Observation
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
1. Safe personal standards are identified and followed in line with enterprise
requirements
CONTENTS:
 Proper use of personal protective equipment

 Waste management
 Pollution control
 Effect of pollution
 Types of pollutants
CONDITIONS:
 Modules
 Reference book
 Guidelines on waste disposal
 Flyers/brochures
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Observation
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
providing effective customer services. It includes greeting
customers, identifying customer needs, delivering service to
customers, handling queries through telephone, fax machine,
Internet, e-mail, SMS and handling complaints evaluation
and recommendations.
NOMINAL DURATION : 4 hours.
LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle customer complaints, evaluation and recommendations
LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO
RESPOND TO CUSTOMER NEEDS
1. Standard Operating Procedures (SOP) when greeting the guest are followed
2. Information are properly disseminated
3. Use interactive communication with others
CONTENTS:
 Personality development and public relations

 Basic oral communication/ writing memos and letters
 Preparing job documentation
- Following instructions
- Filling-out forms
CONDITIONS:
Tools Equipment Materials

 Recorder  Video camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic learning
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of practical skills
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
1. Customer needs are assessed according to relationships between food and

religion, gender, folkways, mores and life-cycle
2. Communication standards in customer service are followed
3. Identified opportunities to enhance the quality of services and products are
implemented
4. Time management
CONTENTS:
 Food and culture

 Exploration of food trends
- Past, present and future trend
 Communication standards in customer service
CONDITIONS:

 Recorder  Video Camera recorder  V8 tape
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:

 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Observation
LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH
ENTERPRISE PROCEDURES
1. Applied telephone ethics

2. Applied correct procedure in using telephone, fax machine and internet
3. Daily report is accomplished according to company rules and regulations
CONTENTS:
 Uses of telephone, fax machine, internet and e-mail

 Telephone and electronic mail ethics
 Procedures in handling queries
CONDITIONS:

 Company dress  Fax machine  References:
 Computer with printer  Books, brochures,
and internet connection manuals
METHODOLOGIES:

 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Observation
LO4. HANDLE CUSTOMER COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Interview skills
2. Skills in handling customer complaints
3. Guidelines in handling complaints are identified
4. Complaints are evaluated and resolved based on its nature, details and degree of
liability
CONTENTS:
 Guidelines in handling complaints

 Procedures in responding and resolving complaints
CONDITIONS:

 Company dress  Fax machine  References:
 Computer with printer  Books, brochures,
and internet connection manuals
METHODOLOGIES:

 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Observation
CORE COMPETENCIES
HOUSEKEEPING NC II
UNIT OF COMPETENCY : PROVIDE HOUSEKEEPING SERVICES TO GUEST
MODULE TITLE : PROVIDING HOUSEKEEPING SERVICES TO GUEST
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in
providing general housekeeping services to guest.
SUMAMRY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/ student must be able to:
LO1. Identify and perform different housekeeping services
LO2. Handle housekeeping requests
LO3. Advice guests on room and housekeeping equipment
LO1. IDENTIFY AND PERFORM DIFFERENT HOUSEKEEPING SERVICES
1. Guest arrival list and guest history are reviewed based on guest folio.
2. Guest is greeted and acknowledged by use of name whenever possible.
3. Upselling and selling techniques are prepared in accordance with industry policy
and procedure
4. Guests are courteously advised on correct usage of equipment
5. Malfunctions are promptly reported in accordance with Standard Operating
Procedures, and where possible, alternative arrangements are made to meet
guest needs.
6. A collection time for requested equipment is agreed upon where appropriate.
7. Coordination with other department is done in accordance with hotel’s
organizational structure and its function.
8. Guest requests are noted and coordinated with other department concerned
CONTENTS:
 Hotel codes and regulations

 Interpersonal skills: Communication and listening Skills
 Upselling and selling techniques
 Basic operational skills on facilities and equipment
 Personal hygiene
 Hotel organization structure: departments and its functions “Rank and File”
 Preparing requisitions for maintenance services
CONDITIONS:
Student/ trainee must be provided with the following:
Tools Equipment Materials/ Supplies

 Tapes  Telephone  Pen and paper
 Brochures/  Computer  Housekeeping/
manuals  Shower (with FO forms
 Guest folio, hot and cold)  operating
guest list  refrigerator manuals
 caution signs  electric fan  room supplies
 air conditioning and amenities
unit
 shelves
 alarm clock
 television and
video player
METHODOLOLGIES:
 Modular (self-paced)
 Industry Immersion
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHODS:
 Interview (oral/ questionnaire)

 Observation
 Demonstration of Practical Skills
LO2. HANDLE HOUSEKEEPING REQUESTS
1. Requests are handles in a polite and friendly manner in accordance with the
establishment’s customer service standards and security procedures.
2. Guest is acknowledged by use of name whenever possible
3. Details of requests made are confirmed and noted in accordance with industry
procedures
4. Appropriate apologies are made when requests has arisen from breakdown in
room service
5. Timeliness fro meting requests are agreed upon with guests
6. Requested items are promptly located and delivered within agreed timeframes.
7. Items for pick-up are collected within agreed timeframes
CONTENTS:
 Housekeeping and Front Office forms

 Codes and regulations
 Handle queries through telephone, fax machine, internet and e-mail
 Interpersonal skills: Communication and listening skills
 Upselling and selling techniques
CONDITIONS:

 brooms  Telephone  Pen and paper
 squeegees  Computer  Housekeeping/
 dust pans  guest room FO forms
 rugs for various (complete and  operating
purposes operational laboratory) manuals
 toilet bowl brush  refrigerator  room supplies
 toilet pump  electric fan and amenities
 gloves  air conditioning  brochures and
 mop squeezer unit rates
 step ladder  shelves  cleaning
 alarm clock chemicals
 buckets
 television and  first aid kit
 sorting baskets
 brushes video player
 vacuum
cleaners
 carpet sweeper
 baby’s crib
 roll-away beds/
cots
 caddy/ trolley
METHODOLOGIES:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHODS:

 Observation
UNIT OF COMPETENCY : PREPARE ROOMS FOR GUESTS
MODULE TITLE : PREPARING ROOMS FOR GUESTS
MODULE DESCRIPTION : This module deals with the knowledge and skills required in
cleaning and preparing room for guests according to industry
standards.
LO1. Set-up equipment and trolleys
LO2. Access rooms for servicing
LO3. Make –up beds
LO4. Clean and clear rooms
LO5. Clean and store trolleys and equipment
LO1. SET-UP EQUIPMENT AND TROLLEYS
1. Cleaning supplies and equipment required for servicing rooms are correctly
selected and prepared for use
2. Supplies for trolleys are accurately identified and selected or ordered in sufficient
numbers in accordance with establishment procedures.
3. Trolleys safely loaded with adequate supplies in accordance with establishment
procedures.
CONTENTS:
 Types and uses of cleaning equipment

 Types cleaning materials and supplies and their uses
 Classification of cleaning tools, equipment and materials according to their uses
and care
 Setting-up of trolley/ caddy with cleaning materials according to needs and
establishment standards.
 Safety measures in handling different cleaning equipment and chemicals
 Safe keeping practices
 Safety hazards and precautions
CONDITIONS:
 rubber gloves  air conditioning  brochures and
 buckets
 sorting baskets
video player  water
 brushes
 vacuum  detergents
 dish sponge
cleaners  drop sheets/
 spray bottles
 carpet sweeper rubber mats
 cob web
 baby’s crib  sanitizing
removers
 roll-away beds/ agents
 apron
cots  small towels
 water hose
 caddy/ trolley  garbage bags
 sofa  air freshener
 tables  disinfectants
 cabinets  lint free clothes
 floor polisher  solvents
 scouring pads
METHODOLOGIES:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHODS:

 Observation
LO2. ACCESS ROOMS FOR SERVICING
 Rooms requiring service are correctly identified based on information supplied to

housekeeping staff.
 Rooms are accessed in accordance with the establishment’s customer service
and security procedures.
CONTENTS:
 Codes and regulation

 Basic phraseologies in housekeeping
 Housekeeping reports, checklists and forms
CONDITIONS:

 Housekeeping  Telephone  Pen and paper
reports and  Computer  Housekeeping/
endorsements FO forms
 brochures/ rates
 Standard room
amenities
METHODOLOGIES:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHODS:

 Observation
LO3. MAKE UP BEDS
1. Beds and matrices are stripped, pillows and linen are checked for stains and
damage and rooms are checked whether guests left any valuables.
2. Items with stains are immediately segregated and forwarded to the laundry
department
3. Bed linens are replaced in accordance with establishment standards and
procedures.
CONTENTS:
 Types and sizes of linens, pillows and bed sheets

 Procedures in making up beds and cots
 Color harmony
CONDITIONS:

 lamp shade  bed  tissue
 pillows  dresser  trash bin
 pillow cases  table /garbage
 bed sheets  chair  linens
 trash can/
garbage bin
 blankets
 mirror
 bed cover
METHODOLOGIES:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHODS:

 Observation
LO4. CLEAN AND CLEAR ROOMS
1. Rooms are cleaned in correct order and with minimum disruption to guests
2. All furniture, fixtures and fittings are cleaned and checked in accordance with
establishment procedures and hygiene/ safety guidelines
3. All items are reset in accordance with establishment standards
4. Room supplies are checked, replenished or replaced in accordance with
establishment standards
5. Pests are promptly identified and appropriate action is taken in accordance with
safety and establishment standards
6. Rooms are checked for any defects, and these are accurately reported in
accordance with establishment procedures.
7. Damaged items are recorded in accordance with establishment procedures
8. Any unusual or suspicious person, item or occurrence is promptly reported in
accordance with establishment procedures.
9. Guest’s belongings left in vacated rooms are collected and stored in accordance
with lost and found establishment procedures
CONTENTS:
 Materials, tools, chemical agents and equipment needed in cleaning guest room
 Procedures on cleaning guest room
a. occupied/vacant
b. ceilings and floorings
c. lanai area
d. furniture and fixtures
e. bed
 Procedures in cleaning furniture and fixtures
 Procedures in cleaning bathroom and toilet
 Identifying pests and applying proper control
 Procedures in mixing sanitizing agents
 Sanitizing rooms and bathrooms
 Replenishing room and bathroom supplies and amenities
 Safety measures in cleaning
 Home management practices
 Cleaning motion in guest room
CONDITIONS:

 buckets
 sorting baskets
 brushes
 dish sponge
 spray bottles
 cob web
removers
 apron
 water hose
 damp cloth
 scouring pads
 insecticide/
pesticide
METHODOLOGIES:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHODS:

 Observation
LO5. CLEAN AND STORE TROLLEYS AND EQUIPMENT
1. Trolleys and equipment are cleaned after use in accordance with establishment
procedures
2. All items are correctly stored in accordance with establishment procedures
3. Supplies and items are checked and replenished or re-ordered in accordance
with establishment procedures.
CONTENTS:
 Types of cleaning materials and equipment

 Cleaning and keeping cleaning materials and equipment according to
manufacturer’s operating procedures and establishment standards.
 Safe keeping practices in accordance with establishment standards.
CONDITIONS:

 buckets
 sorting baskets
 brushes
 dish sponge
 spray bottles
 cob web
removers
 apron
 water hose
 damp cloth
 scouring pads
 insecticide/
pesticide
METHODOLOGIES:
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHODS:

 Observation
UNIT OF COMPETENCY : PROVIDE VALET/BUTLER SERVICE
MODULE TITLE : PROVIDING VALET SERVICE
MODULE DESCRIPTOR : This module covers the basic knowledge, skills and attitude
required for valet service providers in a commercial
accommodation establishment. Experienced staff members
with sound organization and interpersonal skills generally
undertake this role.
LO1. Identify valet services
LO2. Perform proper coordination to ensure optimum privacy, security and confidentiality
of all guests.
LO3. Display professional valet standards
LO4. Ensure proper handling of guest’s property.
LO1. IDENTIFY VALET SERVICES
1. Identify services required or preferred by guests in accordance with

establishment procedures.
2. Establishes rapport and goodwill with guests through oral/ written communication.
CONTENTS:
 Basic roles of valet service within Philippine hospitality industry.

 Building guest rapport through oral and written communication
 Procedures in performing valet services:
a. Picking- up laundry
b. Checking laundry for possible damages
c. Sorting, endorsing and delivery of laundry
 Procedures in keeping laundry area clean in accordance with establishment
standards.
CONDITIONS:

 Caddy/ trolley  luggage carrier  pen and paper
 laundry basket  sorting shelves  tags
 labeler  housekeeping
forms
METHODOLOGIES:
 E- Learning
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO2. PERFORM PROPER COORDINATION TO ENSURE OPTIMUM PRIVACY,
SECURITY AND CONFIDENTIALITY OF ALL GUESTS
1. Coordinate with rooms keeping supervisor for the delivery of processed items in
accordance with establishment Standard Operating Procedures.
2. Coordinate with Front Office/ Housekeeping in accordance with Standard
Operating Procedures.
3. Inform laundry office of his whereabouts in case of need for his service.
4. Coordinate with sorter/ marker about special instructions of guest.
5. Checking laundry items for damages and inform guest immediately if there are.
CONTENTS:
 Organizational chart of the housekeeping department

 Prepare reports and endorsements of valet service provider
 Procedure of sorting and marking of laundry items.
 Checking laundry condition
 Delivery of laundry and luggage to guest room.
CONDITIONS:
 Caddy/ trolley  luggage carrier  pen and paper
 laundry basket  sorting shelves  tags
 labeler  washing  housekeeping
machine forms
 drying machine  organizational
 dry-washing chart
equipment  laundry supplies
 laundry items
 laundry report
forms
METHODOLOGIES:
 E- Learning
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO3. DISPLAY PROFESSIONAL VALET STANDARDS
1. Rapport is established and feeling s of goodwill are enhanced between the guest
and the establishment through good oral and written communication.
2. Information about individual guest is accessed and utilized to provide
personalized and quality service.
3. Valet grooming and communication standards are followed in accordance with
establishment standards.
CONTENTS:
 Basic contact lists and details, and basic customer preference profiles.
 Communication phrases of valet service provider with guest in accordance with
establishment standards
 Personality development: Grooming and personal hygiene
CONDITIONS:
 Records/ profiles of guests
METHODOLOGIES:
 E- Learning
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO4. CARE FOR GUEST PROPERTY
1. Luggage is unpacked, stored and packed neatly in accordance with guest

instructions.
2. Guest clothes are appropriately prepared and presented, ready for guest use.
3. Shoes are correctly cleaned
4. Repairs are made or organized in accordance with establishment procedures.
5. Confidentiality regarding guest property and activities is maintained in
accordance with legal and ethical standards.
CONTENTS:
 Procedure in unpacking, storing and packing of guest luggage in accordance with

guest instructions.
 Procedure in pressing and presenting guest’s clothes ready for use.
 Identify cleaning materials and supplies appropriate for shoes based on material
of shoes.
 Cleaning and preparing guest’s shoes in accordance with establishment
standards
 Basic darning and mending for clothing and linen and repair of other accessories.
 Protocols for ensuring optimum privacy and confidentiality for all guests.
CONDITIONS:
 shoe brush  luggage carrier  cleaning agents
 cleaning rags  flat iron  needles and
 steam pressers threads
 ironing board  pen and paper
 cabinets  guest folio
METHODOLOGIES:
 E- Learning
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
UNIT OF COMPETENCY : CLEAN PREMISES
MODULE TITLE : CLEANING PREMISES
required in cleaning premises of an accommodation industry.
It includes selection and set-up of equipment and materials;
cleaning of both wet and dry areas; and maintenance of
cleaning equipment and materials.
LO1. Select and use equipment and materials properly for cleaning premises.
LO2. Comply with occupational; health and safety requirements in preparing dry and wet
cleaning agents and chemicals
LO3. Identify and explain different cleaning operations, chemicals and treatment of
common hazards in the workplace
LO4. Dispose garbage and used chemicals properly
LO5. Clean wet and dry areas according to enterprise procedures
LO6. Maintain and store cleaning equipment and chemicals
LO1. SELECT AND USE EQUIPEMNT AND MATERIALS PROPERLY FOR
CLEANING PREMISES
1. Equipment are selected according to type of cleaning to be undertaken
2. All equipment are checked if clean and in safe working condition prior to use
3. Suitable dry and wet cleaning agents and chemicals are selected and prepared in
accordance with manufacturer’s and relevant occupational health and safety
requirements
4. Protective clothing are selected and used where necessary.
CONTENTS:
 Common equipment and cleaning chemicals and agents and their usage in
accordance with manufacturer’s instruction
 Identification and treatment of common hazards in the work area
 Occupational health and safety requirements
 Common protective clothing and materials and their appropriate use.
 Checking safety and working conditions of cleaning equipment in accordance
with manufacturer’s instruction and establishment operating standards.
CONDITONS: Student/ trainee must be provided with the following:

 Waterproof  Vacuum  cleaning agents
clothing and footwear cleaners and chemicals
 Jackets  Polisher/  goggles and
 Apron scrubbers masks
 Mops, brooms,  dusters
brushes  dust pans
 Overalls  garbage bags
 Pans
 Garbage
receptacles
 Buckets
 Headwear
METHODOLOGIES:
 E- Learning
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO2. COMPLY WITH OCCUPATIONAL HEALTH AND SAFETY REQUIREMENTS IN
PREPARING DRY AND WET CLEANING AGENTS AND CHEMICALS
1. Occupational health and safety requirements are complied with

2. Equipment are checked if clean and in safe working conditions prior to use
3. Appropriate use of protective clothing is observed.
CONTENTS:
 Policies and procedures related to cleaning operations and disposal of used

chemicals in accordance with establishment operating standards
 Security procedures of establishment
 Laws on general workplace safety, hazardous substances and manual handling
and storage requirements
 Checking safety and working condition of cleaning equipment in accordance with
manufacturer’s instructions and establishment procedures
CONDITIONS: Student/ trainee must be provided with the following:
 Waterproof  Vacuum  cleaning agents
clothing and footwear cleaners and chemicals
 Jackets  Polisher/  goggles and
 Apron scrubbers masks
 Mops, brooms,  dusters
brushes  dust pans
 Overalls  garbage bags
 Pans  Mixing formula
 Garbage  Policies and
receptacles laws on general
 Buckets workplace safety
 Headwear
METHODOLOGIES:
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO3. IDENTIFY AND EXPLAIN DIFFERENT CLEANING OPERATIONS, CHEMICALS
AND TREATMENT OF COMMON HAZARDS
1. Possible customer inconvenience is considered when scheduling and performing

cleaning task.
2. Wet and dry areas are prepared to be cleaned and hazards are identified
3. Cleaning agents or chemicals are selected for specific areas in accordance with
manufacturer’s recommendations, safety procedures and establishment policies
and procedures.
4. Equipment is used correctly and safely in accordance with manufacturer’s
recommendations.
CONTENTS:
 Identifying possible inconveniences and hazards at work area.

 Cleaning task is scheduled and performed in accordance with customer
convenience and establishment policies.
 Procedure in cleaning operations for specific areas:
- bathrooms
- balconies, private lounge areas, public areas
- kitchen
- function rooms
- storage areas
 Waterproof  Vacuum  operating
clothing and footwear cleaners manuals and
 Jackets  Polisher/ brochures
 Apron scrubbers  goggles and
 Mops, brooms, masks
brushes  dusters
 Overalls  dust pans
 Pans  garbage bags
 Garbage  disinfectants
receptacles
 Buckets
 Headwear
 signs and
advisories
METHODOLOGIES:
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO4. DISPOSE GARBAGE AND USED CHEMICALS PROPERLY
ASSESSMENT CRITERION:
1. Garbage and used chemicals are disposed of in accordance with hygiene, safety
and environmental legislation requirements.
CONTENTS:
 Proper disposal of used chemicals in accordance with manufacturer’s instructions

and safety and environmental legislation requirements.
 Procedure in garbage disposal in accordance with establishment standards
CONDITIONS:

 garbage  manuals and
receptacles brochures
 garbage bin/  garbage bags
trash can  safety and
environment legislation
policies
METHODOLOGIES:
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO5. CLEAN WET AND DRY AREAS
1. Wet and dry areas cleaned in accordance with establishment standard operating
procedure.
2. Cleaning agents or chemicals are selected and applied for specific areas in
accordance with manufacturer’s recommendations, safety procedures and
establishment policies and procedures.
3. Work area is barricaded or warning signs are placed, as appropriate, to reduce
risk to colleagues and customers
CONTENTS:
 Procedures in cleaning public bathrooms
 Procedures in Cleaning public areas (internal and external), private lounge areas
and balconies
 Procedure in cleaning function rooms
 Procedure in cleaning kitchen
 Cleaning storage areas
 Waterproof  Vacuum  Operating
 Apron scrubbers  Goggles and
 Mops, brooms,  Carpet masks
brushes sweepers  Dusters
 Overalls  Dust pans
 Pans  Garbage bags
 Garbage  Disinfectants
receptacles  Cleaning agents
 Buckets  Detergents
 Headwear  Deodorizers
 Signs and  Furniture and
advisories fixture cleaners/
 Squeegees polishers
 General spot
cleaning agent
 Glass cleaners
 Deodorizers
METHODOLOGIES:
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO6. MAINTAIN AND STORE CLEANING EQUIPMENT AND CHEMICALS
1. Equipment are cleaned after sue in accordance with enterprise requirements and
manufacturer’s instructions.
2. Routine maintenance is carried out or arranged in accordance with enterprise
procedures
3. Faults are identified and reported in accordance with establishment procedures
4. Equipment are stored in the designated area and in a condition ready for re-use.
5. Chemicals are stored in accordance with health and safety requirements
CONTENTS:
 Procedure in wiping down and cleaning of cleaning equipment, tools and

materials
 Procedure in washing and rinsing equipment and tools
 Procedure in drying out and sanitizing cleaning equipment, tools and materials
 Procedure in dismantling and re-assembling cleaning equipment in accordance
with manufacturer’s instruction.
 Routine maintenance and preventive maintenance programs in accordance with
safety and security procedures and establishment operations

 Waterproof  Vacuum  Operating
 Apron scrubbers  Goggles and
 Mops, brooms,  Carpet masks
brushes sweepers  Dusters
 Overalls  Dust pans
 Pans  Garbage bags
 Garbage  Disinfectants
receptacles  Cleaning agents
 Buckets  Detergents
 Headwear  Deodorizers
 Signs and  Furniture and
advisories fixture cleaners/
 Squeegees polishers
 General spot
cleaning agent
 Glass cleaners
 Deodorizers
METHODOLOGIES:
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
UNIT OF COMPETENCY : LAUNDRY LINEN AND GUEST CLOTHES
MODULE TITLE : LAUNDERING LINEN AND GUEST CLOTHES
MODULE DESCRIPTOR : This module covers basic knowledge, skills and attitudes
required in washing and ironing clothes and linen. It includes
checking and sorting; removing stains; preparing washing
equipment and supplies, laundry process and maintenance
of laundry area and equipment.
LO1. Identify types of fabric and laundry equipment
LO2. Observe safety practices in handling laundry equipment and chemicals
LO3. Follow correct procedure in laundering process for guest’s laundry items
LO4. Package and store laundry items
LO1. IDENTIFY TYPES OF FABRIC AND LAUNDRY EQUIPMENT
1. Items are correctly sorted according to the cleaning process required and the
urgency of the item
2. Laundry methods are correctly selected in accordance with textile labeling codes
and based on:
a. type of fabric and fiber
b. dye fastness
c. amount of soilage
d. washing instructions
3. Laundry equipment is properly operated in accordance with manufacturer’s
instructions
CONTENTS:
 Types of fibers and fabrics

 Laundry terms and standard laundering methods
 Types and usage of washing equipment: washing machine and dryers
 Types and usage of laundry chemicals and cleaning agents
 Classifications and usage of stain removing agents
 Types of fabric softener
 Reading textile label codes
 Procedures in sorting laundry items
 CONDITIONS:

 fiber/ fabric  washing  Operating
samples machine manuals and
 different linens  drying machine brochures
and laundry items  dry-cleaning  pen and paper
 Labeler machine  bleaching agent
 hangers  flat iron  stain removing
 laundry baskets  steam pressers agent
 wash basin  ironing board  fabric softeners
 Bucket  sorting shelves  sanitizing agent
 water hose  All purpose
cleaning agent
 cleaning
solution
 detergents
(liquid, powder)
 report forms
METHODOLOGIES:
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO2. OBSERVE SAFETY PRACTICES IN HANDLING LAUNDRY EQUIPMENT AND
CHEMICALS
1. Laundry methods are correctly selected in accordance with textile labeling codes
and based on:
a. type of fabric and fiber
b. dye fastness
c. amount of soilage
d. washing instructions
2. Items for laundering are checked for stains and stains are treated using the
correct process
3. Cleaning agents and chemicals are correctly used in accordance with
manufacturer’s instructions and specific laundry equipment
4. Laundry equipment is operated in accordance with manufacturer’s instructions
5. Items are checked after laundering process to ensure quality cleaning
6. Any damage arising from laundering process is recorded and appropriate
person(s) is/are notified in accordance with establishment procedures
7. Pressing and finishing processes are correctly completed in accordance with
textile characteristics and client requirements
CONTENTS:
 Principles and procedures in laundering clothes and linens
 Principles and procedures in treating stains based on nature of stain and type of
fabric and fiber
 Handling bleaching solutions and other laundry chemicals
 Hygiene, health and safety issues of specific relevance to laundry operations
 Principles in drying clothes and linens
 Principles and procedures in ironing and pressing clothes and linens
 Types of ironing equipment, tools and materials and their proper usage
 Types of hangers and their uses
 Folding methods and techniques
CONDITIONS:
 fiber/ fabric  washing  Operating
samples machine manuals and brochures
 different linens  drying machine  pen and paper
and laundry items  dry-cleaning  bleaching agent
 Labeler machine  stain removing
 hangers  flat iron agent
 laundry baskets  Steam  fabric softeners
 wash basin pressers  sanitizing agent
 Bucket  ironing board  All purpose
 water hose  sorting shelves cleaning agent
 cleaning solution
 detergents
(liquid, powder)
 report forms
METHODOLOGIES:
 E- Learning
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
LO3. PACKAGE AND STORE LAUNDRY ITEMS
1. Guest laundry is packaged and presented in accordance with establishment

standards and procedures
2. Finished items are returned to guest in accordance with required timeframes
3. Processed guest laundry are stored where required, according to guest requests
or where return to guest is not possible
CONTENTS:
 Procedures in packaging and presenting guest laundry

 Procedures in storing guest laundry in accordance with establishment standards
or guest request
 Delivery of laundry items
 Basic housekeeping phraseologies
CONDITIONS:

 different linens  flat iron  report forms
and laundry items  steam pressers  pen and paper
 labeler  ironing board
 hangers  sorting shelves
 laundry baskets
METHODOLOGIES:
 E- Learning
 Demonstration
 Discussion
 Industry tour
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
What is Competency-Based Curriculum (CBC)
 A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
 The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
 CBC can be developed immediately when competency standards exist.
 When competency standards do not exist, curriculum developers need

to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group
consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority
(TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

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COMPETENCY-BASED

COURSE TITLE : HOUSEKEEPING NC II

NOMINAL DURATION : 436 hours

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

CBC Housekeeping NC II -1-

CBC Housekeeping NC II -2-

CBC Housekeeping NC II -3-

CBC Housekeeping NC II -5-

CBC Housekeeping NC II -6-

CBC Housekeeping NC II -8-

 Facilities  Equipment  Supplies

CBC Housekeeping NC II -9-

 Individual and group demonstration (Practical application)

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

NOMINAL DURATION : 4 hours

PREREQUISITE Receive and Respond to workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.

LO3. Participate in workplace meeting and discussion.

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

 Writing materials (pen & paper)

1. Ranges of forms relating to conditions of employment are completed accurately

The students/trainees must be provided with the following:

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

NOMINAL DURATION : 4 hours

PREREQUISITE : TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team member.

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

1. Appropriate forms of communication and interactions are undertaken.

The students / trainees must be provided with the following:

 Observation of work activities

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

1. Personal growth and work plans towards improving the

 Personal Development-Social Aspects: Intra and Interpersonal Development

The students/ trainees must be provided with the following:

1. Competing demands to achieve personal, team and organizational goals and

The students/ trainees must be provided with the following

1. Training and career opportunities relevant to the job requirements are

The students/ trainees must be provided with the following:

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness

1. Workplace hazards and risks are identified and clearly explained.

 Hazards and risks identification and control

The students/ trainees must be provided with the following: