Basic 3 - Career Professionalism Edited

COMPETENCY-BASED LEARNING MATERIAL
Sector:
TOURISM SECTOR
Unit of Competency:
BASIC COMPETENCY
PRACTICE CAREER PROFFESSIONALISM
Module Title:
PRACTICING CAREER PROFESSIONALISM
ST.MICHAEL ARCHANGEL TECHNOLOGICAL INC.

101 Rodriguez St. Santulan Rd. Malabon City
Document No. SMATI-BC3

Date Date Revised:
CBLM on Tourism Developed: MAY 2020
Basic Competency MAY 2018
Page 1 of 31
Core #3 Developed by: Revision #
Practicing Career VANESSA B. 02
Professionalism FERRER
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Tourism. This module contains training
materials and activities for you to complete.
The unit of competency "Practice Career Professionalism contains
knowledge, skills and attitudes required for Basic Competency.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self-Checks, Operation Sheets or Task Sheets.
Follow these activities on your own. If you have questions, don’t hesitate to
ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets and suggested
resources and references
This module is prepared to help you achieve the required competency,
in "Practicing Career Professionalism ".
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your trainer.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do
things.
 You will be given plenty of opportunity to ask questions and practice on
the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence.
 Use the Self-checks, Operation Sheets or Task Sheets at the end of each
section to test your own progress.
 When you feel confident that you have had sufficient skill, ask your
Trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.
You need to complete this module before you perform the module on (Next
Module title).

Date Date Revised:
Page 2 of 31
(Basic Competency of Tourism)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Participate in
Participate in workplace
1. workplace 500311105
communication
communication
Work in team Work in team
2. 500311106
environment environment
Practice career Practice career
3. 500311107
professionalism professionalism
Practice occupational Practice occupational
4. health and safety health and safety 500311108
procedures procedures

Date Date Revised:
Page 3 of 31
MODULE CONTENT
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.
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
 Practice career professionalism
ASSESSMENT CRITERIA:
1. Personal growth and work plans are pursued towards improving the
qualifications set for the profession
2. Intra- and interpersonal relationships are maintained in the course of
managing oneself based on performance evaluation
3. Commitment to the organization and its goal is demonstrated in the
performance of duties.
4. Competing demands are prioritized to achieve personal, team and
organizational goals and objectives.
5. Resources are utilized efficiently and effectively to manage work priorities
and commitments
6. Practices along economic use and maintenance of equipment and
facilities are followed as per established procedures
7. Trainings and career opportunities are identified and availed of based on
job requirements
8. Recognitions are sought/received and demonstrated as proof of career
advancement
9. Licenses and/or certifications relevant to job and career are obtained
and renewed

Date Date Revised:
Page 4 of 31
LEARNING OUTCOME NO. 1
(Integrate personal objectives with organizational)
Contents:
1. Intra and Interpersonal skills

Assessment Criteria
1. Personal growth and work plans are pursued towards improving the
qualifications set for the profession
2. Intra- and interpersonal relationships are maintained in the course of
managing oneself based on performance evaluation
3. Commitment to the organization and its goal is demonstrated in the
performance of duties
Conditions
The participants will have access to:
1. Intra and Interpersonal skills

2. Work values and ethics (Code of Conduct, Code of Ethics, etc.)
Assessment Method:
1. Portfolio Assessment
2. Interview
3. Simulation/Role-plays
4. Observation
5. Third Party Reports
6. Exams and Tests

Date Date Revised:
Page 5 of 31
Learning Experiences
Learning Outcome 1
Intra and Interpersonal skills
Learning Activities Special Instructions

Read Information Sheet #3.1-1 on Read and understand the
information carefully about Intra
Intra and Interpersonal skills and Interpersonal skills
Answer Self-Check # 3.1-1 and You must get a rating of 100% in
compare your answers from answer the self-check activity, if you get
key #3.1-1 below 100% rating, go over to the
same activities, but if you get the
required rating, then proceed to the
next activities/LO.
Perform Task Sheet # 3.1-1 Evaluate the demonstration of task
using the Performance Criteria
Checklist #3.1-1
Have your trainer evaluate your
performance
After doing all activities of this
LO , you are ready to proceed to
the next LO on
________________________

Date Date Revised:
Page 6 of 31
Information Sheet # 3.1-1
(Intra and Interpersonal skills)
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Understand about the Intra and Interpersonal skill.
(Introductory Paragraph)
We, humans, are social

animals, and we always need
someone to talk or share our
opinions, news, and even
feelings. Communication is a
substantial part of our life,
whether we say something or
not, it automatically conveys a
message to the persons
surrounding us, because it is
inescapable. It can be
intrapersonal communication
or interpersonal
communication. The major difference between intrapersonal and
interpersonal communication is that the former is invisible, as it goes in our
mind, the latter is visible as it takes place between several parties.
(Body)
Professionalism is a quality that is projected in terms of:
1. Physical Projection – appearance, poise, posture and body language.
2. Verbal Projection – quality of speech, diplomacy and tact in the words

and expressions used, including the tone, volume, non-verbals.
3. Conduct and behaviour – practice of basic courtesies, tolerance for

difficult guests and customers, compliance to service standards, etc.

Date Date Revised:
Page 7 of 31
A. PHYSICAL PROJECTION
1. It is advisable to require employees

to wear a uniform. But it must be
properly pressed, no sagging hemline,
not faded etc.
If not in uniform, they should
refrain from wearing too casual attire
like Step-in, maong, T-shirt without
collar, etc.
2. Avoid too many jewelleries,
dangling earrings, low neckline or too
much make up.
3. Always carry a pleasant smile and positive disposition so that others will
feel more comfortable and at ease with you.
4. Be careful of overtones – tone, volume and body language. Avoid
unpleasant non-verbals like sneering look, crossing arms, pointing finger,
frowning face, deep sighs, biting lips, shaking head, etc. Keep a low
modulated tone and volume.
5. Maintain poise and posture, direct eye contact, erect posture, no
unpleasant mannerisms like scratching head, etc..
6. Strictly observe the following grooming standards:
HAIR
 Clean, neatly combined; no dandruff.
 Ladies hair should be clipped on both sides or breaded (if it is
long).
 Length of men’s hair should not go beyond collar and the side
hair must not cover the ears.
 Bangs should be avoided.
UNIFORMS
 Must be comfortably fit; no sagging hemline
 Properly buttoned; sleeves should never be folded nor rolled.
 Clean and well pressed; free from strains nor wrinkles.
FACE
 Men – free of beard and moustache.
 Ladies – must have light and appropriate make-up that should be
retouched from time to time.
 Free from pimples and blemishes.

Date Date Revised:
Page 8 of 31
MOUTH
 Free from bad breath; mouth wash to be used to ensure fresh
breath.
 No tooth decay.
EARS
 Clean and free from visible dirt inside and outside.
 Earrings are never appropriate for men: ladies in uniform should
never wear dangling earrings.
BODY
 Free from body odor ; deodorant to be used daily.
 Daily shower is a “must”.
FINEGRNAILS
 Clean and free from dirt.
 Men – nails should be short and properly trimmed.
 Ladies – avoid very long fingernails and must always be clean and
well manicured. If cutex is used, it should look clean, fresh and
not tattered.
SHOES AND SOCKS

 Should be clean and well polished, heels in good condition.
 Black socks for men and changed daily with fresh ones
 Ladies should wear stockings but must ensure it has no “run” or
damage.
PERFUMES
 Not allowed much as the smell contaminate the food.
EXCESSIVE JEWELRY
 Not appropriate.

Date Date Revised:
Page 9 of 31
B. VERBAL PROJECTION
1. Speak with clarity. Check if you are

understood whenever sending a message.
2. Speak in audible, relaxed and natural
manner, maintain conversational tone and
volume.
3. Observe the right speed, not too fast or too
slow.
4. When receiving messages, always seek to
confirm or clarify anything that sounds
unclear.
“If I got you right, are you saying
that.......”
“I heard you say.... do you mean...?”

5. Accept and respect the opinion and idea of others. If you disagree,
acknowledge first their statement before pointing out your ideas. Make
statements like
“I see your point.” “I understand what you mean. However, I feel that...”
6. Make it a habit to use magic words like: May I, kindly, Please, do you
mind, I’m sorry. Etc.
“May I have your name sir?” instead of “What’s your name?”
“May I know who is on the line, rather than “Who is this?”
“What can I do for you ma’am/sir?” rather than ask “What is it sir?” or
“What do you want from____.”
7. Avoid saying directly no or cannot be when turning down a request. One

diplomatic way of doing it is to say: “I really wish I could satisfy your
request, however.......I hope you understand.”

Date Date Revised:
Page 10 of 31
8. Be sensitive to the feelings and self esteem of others. Avoid words or
expressions that hurt feelings and shatter other’s self esteem.
9. Listen with interest and undivided attention. No if you agree, ask
questions. Paraphrase statements to confirm.
10. Be honest and accurate in giving information, do not bluff. Admit it if
you don’t know the answer to an inquiry but instead of saying “I don’t
know,” say: “I’m sorry, i don’t have that information right now but let me
find out for you and I’ll get back to you soon as I have the information. May I
have your name and phone number?”
Or you can refer the inquiring person to the right official or department.
“Ma’am/sir, I wish to refer you to ___. He got all the information you need.
Would you like me to connect you to his/her office now?”
C. WORK BEHAVIOR AND HABITS
A professional waiter/server must behave with gentleness and in strict

observance to the rules of basic courtesy and work ethics.
Some habits to be avoided while on duty are:
1. Unsanitary practices like:
 Smoking
 Coughing/Sneezing
 Scratching body parts
 Spitting on walls, floor, sink
 Tasting food in view of customers
 Handling food with bare hands
 Serving food/ cutleries that have
fallen on the floor
 Putting foods in dirty tables
 Cooling warm/ hot food by blowing
air out of the mouth
 Wiping perspiration with wiping cloth used for service
 Combing air inside the dining room
 Using strong perfume

Date Date Revised:
Page 11 of 31
2. Unpleasant Habits
 Yawning
 Grouping together with other staff
for a chat while on duty
 Mannerisms like biting nails,
crossing arms, biting lips, etc.
 Using sign language
 Shouting, giggling, loud conversation and horse playing
 Daydreaming and Eavesdropping
 Indulging in customers private conversation
 Putting hands in pocket and playing with pocket coins
 Leaning on walls, tables and chairs
 Sneering or staring look
 Frowning look and show of
irritation
 Chewing gum
 Suggesting or demanding for a tip
 Counting tips in view of customers
 Airing grievances against the
company to customers
 Too much familiarity with the customers
 Bluffing customers
 Reading newspaper/magazine
 Singing, whistling
 Use of rude and insulting
language
 Seating with customers to indulge
in conversation with them
 Pointing at something or someone
with a finger
 Interrupting customers
conversation unless for valid reasons
 Divulging confidential information to customers
 Leaving one’s station longer
than necessary

Date Date Revised:
Page 12 of 31
Self- Check 3.1-1
(Identification) : Explain what is being ask in each number.
1. What are the things that you should remember in physical

projection?
2. What are the more observing parts in grooming standard?

Date Date Revised:
Page 13 of 31
ANSWER KEY 3.1-1
1. It is advisable to require employees to wear a uniform. But it must be

properly pressed, no sagging hemline, not faded etc.
If not in uniform, they should refrain from wearing too casual attire like
Step-in, maong, T-shirt without collar, etc.
2. Avoid too many jewelleries, dangling earrings, low neckline or too much
make up.
3. Always carry a pleasant smile and positive disposition so that others will
feel more comfortable and at ease with you.
4. Be careful of overtones – tone, volume and body language. Avoid
unpleasant non-verbals like sneering look, crossing arms, pointing finger,
frowning face, deep sighs, biting lips, shaking head, etc. Keep a low
modulated tone and volume.
5. Maintain poise and posture, direct eye contact, erect posture, no
unpleasant mannerisms like scratching head, etc.
6. Strictly observe the following grooming standards:
2.HAIR
 Clean, neatly combined; no dandruff.
 Ladies hair should be clipped on both sides or breaded (if it is
long).
 Length of men’s hair should not go beyond collar and the side
hair must not cover the ears.
 Bangs should be avoided.
UNIFORMS
 Must be comfortably fit; no sagging hemline
 Properly buttoned; sleeves should never be folded nor rolled.
 Clean and well pressed; free from strains nor wrinkles.
FACE
 Men – free of beard and moustache.

 Ladies – must have light and appropriate make-up that should be
retouched from time to time.

Date Date Revised:
Page 14 of 31
 Free from pimples and blemishes.
MOUTH
 Free from bad breath; mouth wash to be used to ensure fresh
breath.
 No tooth decay.
EARS
 Clean and free from visible dirt inside and outside.
 Earrings are never appropriate for men: ladies in uniform should
never wear dangling earrings.
BODY
 Free from body odor ; deodorant to be used daily.
 Daily shower is a “must”.
FINGERRNAILS
 Clean and free from dirt.
 Men – nails should be short and properly trimmed.
 Ladies – avoid very long fingernails and must always be clean and
well manicured. If cutex is used, it should look clean, fresh and
not tattered.
SHOES AND SOCKS
 Should be clean and well polished, heels in good condition.
 Black socks for men and changed daily with fresh ones
 Ladies should wear stockings but must ensure it has no “run” or
damage.
PERFUMES
 Not allowed much as the smell contaminate the food.
EXCESSIVE JEWELRY
 Not appropriate.

Date Date Revised:
Page 15 of 31
Learning Experiences
Learning Outcome 2
(Set and meet work priorities)
Learning Activities Special Instructions

Read Information Sheet #3.2-1 on Read and understand the
Company policies information carefully about
Company policies
Answer Self-Check # 3.3-1 and You must get a rating of 100% in

compare your answers from answer the self-check activity, if you get
key #3.2-1 below 100% rating, go over to the
same activities, but if you get the
required rating, then proceed to the
next activities/LO.
Perform Task Sheet # 3.2-1 Evaluate the demonstration of task
using the Performance Criteria
Checklist #3.2-1
Have your trainer evaluate your
performance
After doing all activities of this
LO , you are ready to proceed to
the next LO on
________________________

Date Date Revised:
Page 16 of 31
(Company policies)
1. Understand about company policies.
Company policies and procedures establish the rules of conduct
within an organization, outlining the responsibilities of both employees and
employers. Company policies and procedures are in place to protect the
rights of workers as well as the business interests of employers. Depending
on the needs of the organization, various policies and procedures establish
rules regarding employee conduct, attendance, dress code, privacy and other
areas related to the terms and conditions of employment.
(Body)
Workplace Policies:
Some laws require employers to communicate workplace information

to employees in writing. In the absence of a specific requirement, employers
should also implement policies that communicate company expectations
and benefits. While the contents of your company's handbook will depend
on a number of factors, including your company's size, industry, and
location, consider including these key policies:
1. At-will employment. This
statement reiterates that either you
or the employee can terminate the
employment relationship at any time
and for any reason, as long as the
reason is a lawful one. It is a best
practice to prominently display this
statement in the beginning of your
employee handbook (except in
Montana, where at-will employment
is not recognized). Reinforce at-will
status in your handbook
acknowledgment form as well.

Date Date Revised:
Page 17 of 31
2. Anti-harassment and non-discrimination. These policies prohibit
harassment and discrimination in the workplace. Non-discrimination laws
are governed by federal, state and local provisions, so review your applicable
law and account for all appropriate protections.
3. Employment classifications. It is a best practice to clearly define

employment classifications, such as full-time, part-time, exempt or non-
exempt since an employee's classification can dictate eligibility for benefits
and overtime pay.
4. Leave and time off benefits. These policies address a company's

rules and procedures regarding holidays, vacation, sick, and other types of
time off benefits, or leave required by law (such as voting leave, family leave,
and domestic violence leave) or company policy. Check your state and local
law to ensure all leave requirements are included in your employee
handbook.
5. Meal and break periods. A policy on meal and break periods informs
employees of the frequency and duration of such breaks as well as any rules
or restrictions related to break periods. Rest periods, lactation breaks, and
meal periods must be provided in accordance with federal, state and local
laws.
6. Timekeeping and pay. A timekeeping policy informs employees of the

method for recording time worked and the importance of accurately
recording their time. A policy on paydays lets employees know the frequency
of paydays, the methods available for receiving pay, and any special
procedures for when a payday falls on a holiday or when an employee is
absent from work.
7. Safety and health. Safety policies describe safety and emergency

procedures and require employees to report work-related injuries
immediately. Additionally, some regulations under the Occupational Safety
and Health Act require employers to have specific policies and programs in
place if certain workplace hazards exist (such as a hazard communication
program if certain chemicals are present in the workplace).
8. Employee conduct, attendance and punctuality. Attendance

policies make it clear that employees must be ready to work at their
scheduled start time each day and provide procedures for informing the
company of an unscheduled absence or late arrival. It is also a best practice
to have policies on standards of conduct, drug and alcohol abuse,
disciplinary action, confidentiality, conflicts of interest, and workplace
violence.

Date Date Revised:
Page 18 of 31
Forms & Documents:
Employers must maintain certain records to comply with federal, state, and
local laws and to help administer HR policies and practices. Depending on
the nature of the form, these documents should either be retained in the
employee's personnel file, or a separate confidential file. Here are some key
forms to consider:
9. Hiring forms. There are a variety of forms that can help you identify
qualified candidates during the pre-hire process, such as a job application
and candidate evaluation form. Once a candidate is hired, you must
complete certain new hire paperwork, including a Form W-4 and a Form I-9.
Additionally, certain notices must be provided to new hires.
10. Receipt of company property. If you provide employees with

equipment, tools, or other company property, use this form to document
what was provided to the employee. This can help ensure that all property is
returned and accounted for at the time of separation.
11. Handbook acknowledgments. When an employee signs this form, he

or she acknowledges that they are responsible for reading and complying
with all company policies. Obtain signed acknowledgments when you first
issue the handbook, at the time of hire for new employees, and whenever
you make changes to the handbook.
12. Leave of absence. Have employees submit requests for time off or

other types of leave in writing. In some cases, the federal government or
your state government may provide sample forms, such as those used for
Family and Medical Leave Act (FMLA) purposes.
13. Reasonable accommodation requests. Federal and some state laws

require employers to provide reasonable accommodations for applicants and
employees with disabilities, or sincerely held religious beliefs and practices.
While employees aren't required to make reasonable accommodation
requests in writing, employers should thoroughly document the request, all
communications regarding the request, and the resulting accommodation.
14. Performance and discipline. Document all performance and

disciplinary events, whether positive or negative. This includes annual
performance reviews, recognitions received, promotions, and disciplinary
action, such as written and oral warnings and performance improvement
plans.

Date Date Revised:
Page 19 of 31
15. Business expenses. If employees travel for work, or incur
other business-related expenses, have them maintain an expense log and
submit reimbursement requests in writing.
Self- Check # 3.2-1

(Company policies)
(Enumeration) : (Instruction)
Enumerate the different forms and documents needed in company
policies.

Date Date Revised:
Page 20 of 31
ANSWER KEY # 3.2-1
(Company policies)
1. Hiring forms.
2. Receipt of company property.
3. Handbook acknowledgments.
4. Leave of absence.
5. Reasonable accommodation requests.
6. Performance and discipline.
7. Business expenses.

Date Date Revised:
Page 21 of 31
(Work values and ethics (Code of Conduct, Code of Ethics, etc.)
1.Understand about work values and ethics.
Managing ethics in the workplace involves identifying and prioritising
values to guide behaviours in the organization. This can be achieved
through the development of codes of ethics and conduct and associated
policies and procedures.
(Body)
Practice Career Professionalism
What is mean by the word “Professional”?
* Professionalism means acting

appropriately and in a manner
that is acceptable and careful. It
is completing your task and
responsibilities on time. It is
proper attitude and conduct of a
person for organization, it is a
valued quality that has friendly
polite and business like
characteristics, it is a necessary
trait for every employee and
business.
* Something is related to a job or profession. Well trained person or a
person who is good at one’s work. It describes a person or an act
characterized by or conforming to a
technical or ethical standards or
profession.
* How to be a professional?
* Does not let mistakes slides by –
avoids mistakes/errors.
* Jumps into difficult assignment –
usually prefers doing difficult tasks.

Date Date Revised:
Page 22 of 31
* Completes projects as soon as possible – wants to do the tasks
immediately
* Remains optimistic and level
headed
* Handles money and accounts very
carefully
* Learns every aspects of the job
* Carefully discovers what needed
and wanted
* Looks, speaks, and dress well
* Keeps her work area clean and
orderly
* Focused and clear headed
* Faces up to others people’s problem
* Uses higher emotional tones, enthusiasm, cheerfulness, interests,
contentment
* Persists until the objective is achieved
* Produces more than expected
* Produces high quality product or service
* Has a promising future.
The opposite of a professional is AMATEUR. * unprofessional
. Ignores or hide
mistakes
. Tries to get out
difficult works
. Is surrounded by
unfinished work
. Get upset and
assumes the work
sloppy with money or
accounts
Skips the learning process whenever
possible
Assumes what others need and want
Has messy confused and dirty work
area

Date Date Revised:
Page 23 of 31
Confused and distracted
Avoids other problems
Uses lower tones, anger,
hostility, resentment, fear,
and victim
Gives up at the first
opportunity
Produces just enough to get
by
Produces medium to low quality service
Has uncertain future
How can you say that one person is a professional?

* A person can be called a professional when he or she is a well trained
and a person who is good at one’s work characterized by or
conforming to a technical or ethical standards or profession.

Date Date Revised:
Page 24 of 31
Self- Check # 3.3-1
(Work values and ethics (Code of Conduct, Code of Ethics, etc)
(Type of Test) : (Instruction)

Enumerate the ways on how to be a professional?

Date Date Revised:
Page 25 of 31
ANSWER KEY # 3.3-1
(Work values and ethics (Code of Conduct, Code of Ethics, etc)
1. Does not let mistakes slides by – avoids mistakes/errors.

2. Jumps into difficult assignment – usually prefers doing difficult tasks.
3. Completes projects as soon as possible – wants to do the tasks
immediately
4. Remains optimistic and level headed
5. Handles money and accounts very carefully
6. Learns every aspects of the job
7. Carefully discovers what needed and wanted
a. Looks, speaks, and dress well

b. Keeps her work area clean and orderly
c. Focused and clear headed
d. Faces up to others people’s problem
e. Uses higher emotional tones, enthusiasm, cheerfulness,
interests, contentment
f. Persists until the objective is achieved
g. Produces more than expected
h. Produces high quality product or service
i. Has a promising future.

Date Date Revised:
Page 26 of 31
References for Further Reading
https://sbshrs.adpinfo.com/blog/15-must-have-hr-policies-and-
forms
https://www.google.com/search?biw=1280&bih=694&ei=-
zEZW7XUO8uW8wWFmbG4AQ&q=%28Work+values+and+ethics+
%28Code+of+Conduct%2C+Code+of+Ethics%2C+etc.%29%29&oq=
%28Work+values+and+ethics+%28Code+of+Conduct
%2C+Code+of+Ethics%2C+etc.%29%29&gs_l=psy-
ab.3...3794.3794.0.4575.1.1.0.0.0.0.199.199.0j1.1.0....0...1c.1.64.psy
-ab..0.0.0....0.z5KaDx1Bulc
https://www.google.com/search?
biw=1280&bih=694&ei=ZTEZW7O9GYuK8wXHwZP4Dg&q=intra+and
+interpersonal+communication+skills&oq=Intra+and+Interpersonal+s
kills+&gs_l=psy-
ab.1.2.0j0i22i30k1l4.5854.5854.0.15762.1.1.0.0.0.0.500.500.5-
1.1.0....0...1c.1.64.psy-ab..0.1.500....0.sN61v05

Date Date Revised:
Page 27 of 31

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COMPETENCY-BASED LEARNING MATERIAL

ST.MICHAEL ARCHANGEL TECHNOLOGICAL INC.

Document No. SMATI-BC3

Document No. SMATI-BC3

No. Unit of Competency Module Title Code

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UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : This module covers the knowledge, skills and

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1. Intra and Interpersonal skills

1. Intra and Interpersonal skills

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Learning Activities Special Instructions

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1. Understand about the Intra and Interpersonal skill.

We, humans, are social

Professionalism is a quality that is projected in terms of:

1. Physical Projection – appearance, poise, posture and body language.

2. Verbal Projection – quality of speech, diplomacy and tact in the words

3. Conduct and behaviour – practice of basic courtesies, tolerance for

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1. It is advisable to require employees

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SHOES AND SOCKS

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1. Speak with clarity. Check if you are

“I heard you say.... do you mean...?”

“May I have your name sir?” instead of “What’s your name?”

“May I know who is on the line, rather than “Who is this?”

7. Avoid saying directly no or cannot be when turning down a request. One

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C. WORK BEHAVIOR AND HABITS

A professional waiter/server must behave with gentleness and in strict

Some habits to be avoided while on duty are:

1. Unsanitary practices like:

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(Identification) : Explain what is being ask in each number.

1. What are the things that you should remember in physical

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1. It is advisable to require employees to wear a uniform. But it must be

 Men – free of beard and moustache.

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Learning Activities Special Instructions

Answer Self-Check # 3.3-1 and You must get a rating of 100% in

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Some laws require employers to communicate workplace information

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3. Employment classifications. It is a best practice to clearly define

4. Leave and time off benefits. These policies address a company's

6. Timekeeping and pay. A timekeeping policy informs employees of the

7. Safety and health. Safety policies describe safety and emergency

8. Employee conduct, attendance and punctuality. Attendance

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10. Receipt of company property. If you provide employees with

11. Handbook acknowledgments. When an employee signs this form, he

12. Leave of absence. Have employees submit requests for time off or

13. Reasonable accommodation requests. Federal and some state laws

14. Performance and discipline. Document all performance and

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Self- Check # 3.2-1