8.

The core competencies of the following based on the Training regulations of TESDA:
Housekeeping NC II
Food and Beverages NC II
Cookery NC II
Massage Therapy NC II
Nail and Facial Make-up NC II
Dressmaking NC II
Tailoring NC II

Housekeeping NCII
CODE NO. CORE COMPETENCIES
TRS5123111 Provide housekeeping services to guests
TRS5123112 Clean and prepare rooms for incoming guests
TRS5123113 Provide valet/butler service
TRS5123114 Laundry linen and guest clothes
TRS5123115 Clean public areas, facilities and equipment
TRS5123122 Deal with/Handle intoxicated guests

Food and Beverages NCII

CODE NO. CORE COMPETENCIES
TRS512387 Prepare the dining room/restaurant area for service
TRS512388 Welcome guests and take food and beverage orders
TRS512389 Promote food and beverage products
TRS512390 Provide food and beverage services to guests
TRS512391 Provide room service
TRS512392 Receive and handle guest concerns

COOKERY NCII
CODE NO. CORE COMPETENCIES
TRS512328 Clean and maintain kitchen premises
TRS512331 Prepare stocks, sauces and soups
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressing
TRS512330 Prepare sandwiches
TRS512383 Prepare meat dishes
TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes
TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dishes
TRS512334 Prepare seafood dishes
TRS512335 Prepare desserts
TRS512340 Package prepared food

Massage Therapy NCII

UNIT CODE CORE COMPETENCIES
HHC322301 Develop massage practice
HHC322302 Perform client consultation
HHC322303 Perform body massage
HHC322304 Maintain and organize tools, equipment, supplies and work area

Nail and Facial Make-up NC II

UNIT CODE CORE COMPETENCIES
HCS515301 Perform pre and post beauty care services
HCS515302 Perform manicure and pedicure
HCS515303 Perform hand spa
HCS515304 Perform body massage
HCS515305 Perform body scrub
HCS515306 Perform facial treatment
HCS515307 Perform foot spa
HCS515314 Apply facial make-up

Dressmaking NC II
CORE COMPETENCIES
1. Draft and Cut Pattern for Casual Apparel
2. Prepare and Cut Materials for Casual Apparel
3. Sew Casual Apparel
4. Apply Finishing Touches on Casual Apparel

Tailoring NC II
Code No. CORE COMPETENCIES
GRM743313 Draft and cut pattern of casual apparel
GRM743314 Prepare and cut materials of casual apparel
GRM743315 Sew casual apparel
GRM743316 Apply finishing touches on casual apparel

Attitude:
1. Identify the different critical aspects of the different NC II core competencies.
 Reference: Training Regulations of TESDA.

Housekeeping NCII
CODE NO. CORE COMPETENCIES
TRS5123111 Provide housekeeping services to guests

Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Demonstrated ability to offer courteous, prompt and
friendly service to guest
1.2 Demonstrated knowledge and skills of a range of
housekeeping services/materials/solutions and
equipment

TRS5123112 Clean and prepare rooms for incoming guests

1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Demonstrated ability to organize and carry out the
complete guest room services
Demonstrated ability to provide room service within
1.2 the
timeframe required by a commercial accommodation
establishment

TRS5123113 Provide valet/butler service

Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Demonstrated ability to explain the current role of valet
service within the hospitality industry
1.2 Demonstrated ability to care for guest property
1.3 Demonstrated exemplary personal presentation and
communication standards

TRS5123114 Laundry linen and guest clothes

1. Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Demonstrated ability to correctly identify the process
required for different types of laundry
1.2 Demonstrated ability to operate laundry equipment
safely
1.3 Demonstrated ability to complete the full laundering
process

TRS5123115 Clean public areas, facilities and equipment

 Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Demonstrated ability to understand the importance of
cleaning services to the overall quality of service
provided by the establishment/workplace
1.2 Demonstrated ability to safely and efficiently select and
use relevant equipment and cleaning agents in
accordance with acceptable establishment/workplace
procedures

TRS5123122 Deal with/Handle intoxicated guests

Critical aspects of Assessment requires evidence that the candidate/ trainee :

Competency 1.1 Demonstrated full knowledge of the effects of alcohol
and factors which influence guest’s actions.
1.2 Demonstrated knowledge of legal requirements for
alcohol service and consumption
1.3 Demonstrated knowledge of the benefits in creating
a responsible licensed drinking environment to self,
colleagues and customer/guests
Demonstrated knowledge of ways of assessing
1.4 intoxication of guests

Food and Beverages NCII

CODE NO. CORE COMPETENCIES
TRS512387 Prepare the dining room/restaurant area for service

Critical aspects of Assessment requires evidence that the candidate

competency 1.1 Took table reservations accurately
1.2 Identified and explained the use of the different food
and beverage wares and equipment e.g. Dinnerware,
glassware, silverware etc.
1.3 Completed and prepared service or waiter’s station
1.4 Set up tables according to predetermined menu
1.5 Performed different table napkin folding styles

TRS512388 Welcome guests and take food and beverage orders

Critical aspects of Assessment requires evidences that the candidate:

competency 1.1 Welcomed and greeted the guests
1.2 Took food and beverage orders
1.3 Liaised between kitchen and service areas

TRS512389 Promote food and beverage products

Critical aspects of Assessment requires evidences that the candidate:
competency 1.1 Demonstrated ability to apply relevant food and beverage
product knowledge
1.2 Provided advice on food and beverage compatibility
1.3 Demonstrated ability to apply up selling products knowledge

TRS512390 Provide food and beverage services to guests

Critical aspects of Assessment requires evidences that the candidate:

competency 1.1 Performed the various styles of food service
1.2 Demonstrated service principles
1.3 Explained the sequence of service
1.4 Performed the “3-minute” check
1.5 Described how to handle guests with special needs
1.6 Opened wine bottles in front of a guest
1.7 Described banquet service
1.8 Explained closing duties
1.9 Processed payments and receipts during the trade
1.10 Managed intoxicated persons

TRS512391 Provide room service

Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Took room service orders properly
1.2 Recorded and processed room service orders
accurately
1.3 Set up a variety of room service meals according to
ordered food and beverage
1.4 Presented and served room service orders

TRS512392 Receive and handle guest concerns

Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Listened and obtained the entire story or complaint
1.2 Paraphrased the guest complaint
1.3 Showed empathy towards complaining guest
1.4 Took action on the guest complaint
1.5 Recorded complaint

COOKERY NCII
CODE NO. CORE COMPETENCIES
TRS512328 Clean and maintain kitchen premises
Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Cleaned and sanitized all food preparation and
presentation areas in accordance with food safety
 and occupational health and safety regulations
1.2 Cleaned and sanitized large and small
equipment/utensils commonly found in a
commercial/institutional kitchen
Demonstrated sanitizing procedures and
1.3 techniques
1.4 Disposed wastes according to sanitary regulations,
enterprise practices and standard procedures

TRS512331 Prepare stocks, sauces and soups

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of stocks, soups and sauces
from different recipes Identified different
classifications of stock, soups and sauces
1.2 Stored and re-heated/reconstituted stocks, sauces
and soups
1.3 Followed safety and hygienic practices in handling
food, tools and equipment

TRS512381 Prepare appetizers

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of appetizers from different
recipes and
1.2 Prepared a variety of appetizers within a specific
timeframes
1.3 Presented appetizers attractively and creatively
1.4 Stored appetizers in accordance with enterprise
standards
Followed safety and hygienic practices in
1.5 handling
food, tools and equipment

TRS512382 Prepare salads and dressing

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1. Prepared a variety of salads from different
recipes and cultural backgrounds
1.2. Prepared variety of salads and dressing
hygienically and within industry-realistic
timeframes
1.3. Presented salads and dressing attractively and
creatively
1.4. Stored salads and dressings in accordance with
enterprise standard procedures

TRS512330 Prepare sandwiches

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared different types of sandwiches using
different types of breads and ingredients and
 preparation techniques
1.2 Prepared a certain quantity of sandwiches
hygienically and within industry-realistic timeframes
1.3 Presented sandwiches attractively using suitable
garnishes, condiments and service wares
1.4 Stored sandwiches in accordance with enterprise
standard procedures
TRS512383 Prepare meat dishes
Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Applied safe and accurate cutting techniques
1.2 Observed hygienic handling and storing of meat
1.3 Prepared a range of meat dishes to enterprise
standards
1.4 Performed Mise en place
1.5 Cooked variety of meat dishes
1.6 Presented variety of meat dishes
1.7 Followed workplace safety practices and hygienic
procedures in preparing meat dishes
1.8 Followed safety practices in handling tools and
equipment

TRS512384 Prepare vegetables dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Performed mise en place
1.2 Prepared a variety of vegetable dishes
1.3 Presented variety of vegetable dishes with
appropriate service wares and garnishes
1.4 Stored vegetable dishes in accordance with
enterprise standard procedures
1.5 Followed workplace safety practices and hygienic
procedures
1.6 Followed safety practices in handling tools and
equipment
1.7 Determined/Explained different classifications of
vegetables

TRS512385 Prepare egg dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of dishes eggs
1.2 Presented a variety of egg dishes using appropriate
service wares and garnishes
1.3 Followed workplace safety practices and hygienic
procedures in preparing egg dishes
1.4 Followed safety practices in handling tools and
equipment
1.5 Determined/Explained different classifications of
eggs

TRS512386 Prepare starch dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of dishes using starch products
1.2 Presented starch dishes in appropriate service
wares
1.3 Prepared appropriate sauces for the prepared
 starch dishes
1.4 Stored starch dishes
1.5 Followed workplace safety practices and hygienic
procedures in preparing variety of starch dishes
1.6 Demonstrated safety practices in handling tools and
equipment
1.7 Determined/Explained different classifications of
starch products

TRS512333 Prepare poultry and game dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Understood the different classifications of poultry
and game
1.2 Demonstrated particular storage and handling
practices related to poultry and game
1.3 Prepared a variety of poultry and game dishes
according to enterprise standards
1.4 Cooked and presented or plated poultry and game
dishes according to enterprise standards
1.5 Followed safety practices in handling tools and
equipment

TRS512334 Prepare seafood dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Explained the different classifications of seafood
1.2 Demonstrated storing and handling issues related to
seafood
1.3 Cooked and plated/presented a range of seafood
dishes according to enterprise standards
1.4 Stored seafood hygienically and in accordance with
enterprise standard procedures
1.5 Demonstrated safety practices in handling tools and
equipment

TRS512335 Prepare desserts

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared different types of desserts and sweets
according to enterprise standards
1.2 Presented desserts and sweets attractively
1.3 Stored desserts and sweets in accordance with
enterprise standard procedures
1.4 Followed workplace safety practices and hygienic
procedures in handling hot and cold desserts
1.5 Demonstrated safety practices in handling tools and
equipment
1.6 Explained dessert options

TRS512340 Package prepared food

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Performed safe packaging of food within food
safety requirements and regulations
 1.2 Selected and used suitable packaging materials
and methods for a different food item types
1.3 Demonstrated hygienic practices and food safety
regulations in storing and transporting package
foods

Massage Therapy NCII

UNIT CODE CORE COMPETENCIES
HHC322301 Develop massage practice
1. Critical Aspects of
Competency Assessment requires evidence that the candidate:

1.1 Explained safety, sanitation & hygiene at the

workplace.
1.2 Identified, accessed and interpreted the principles of

massage practice

1.3 Discussed history and development of massage

1.4 Explained the significance of anatomy & physiology

in the practice of massage.

1.5 Explained the importance of the microbiology and

pathology in the practice of massage.

1.6 Identified the indications & contraindications.

1.7 Explained physical assessment

1.8 Identified and discussed endangerment sites

1.9 Explained the different massage modalities and

1.10 Explained the Standard Manipulations/ Strokes

in massage
1.11 Planned the massage program

HHC322302 Perform client consultation

Critical Aspects Assessment requires evidence that the candidate:
of Competency 1.1 Obtained and recorded the necessary client information.
1.2 Determined and assessed the client’s physical condition using
standard tools and equipment for the required massage treatment.
1.3Conducted accurate analysis and communication of results.

HHC322303 Perform body massage

 Critical Aspects of Assessment requires evidence that the candidate:
Competency 1. Planned massage program of the client.
2. Prepared work area and massage implements.
3. Identified and demonstrated standard massage
manipulations/strokes.
4. Performed proper body mechanics.
5. Performed proper draping techniques.
6. Performed aftercare activities.
7. Provided aftercare advices.

HHC322304 Maintain and organize tools, equipment, supplies and work area
Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Consistently applied relevant health regulations and
standard massage establishment policies.
1.2 Consistently applied standard massage establishment
procedures for cleaning, disinfection and safe storage of
linen, tools and equipment used in massage services
1.3 Checked and maintained a range of tools and equipment in
safe working order
1.4 Regularly applied massage establishment housekeeping
programs and routines, including reporting faults and
problems to relevant persons, and checking and referring
tools and equipment for repair as required
1.5Completed tasks in set time frames

Nail and Facial Make-up NC II

UNIT CODE CORE COMPETENCIES
HCS515301 Perform pre and post beauty care services
Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Prepared and stored the tools and equipment according to
OHSC requirements.
1.2 Ensured clients safety and comfort during the entire process.
1.3 Applied correct techniques in draping, providing of other
protective clothing to clients.
1.4 Applied questioning and listening skills in assessing the needs
of clients.
1.5 Disposed wastage according to environmental rules and
regulations.

HCS515302 Perform manicure and pedicure

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Consulted client on desired nail service activity and specific
requirements.
 1.2 Checked and analyze nail condition, structure, shape and
style.
1.3 Provided client with protective clothing.
1.4 Recognized nail disorder and give advice or referral to
appropriate personnel.
1.5 Selected and prepared sanitized tools and equipment.
1.6 Prepared appropriate supplies and materials.
1.7 Used questioning and listening skills to ensure client s safety
and comfort during the entire process.
1.8 Cleaned nails by pushing cuticle and removing dry skin using
appropriate tools observing safety precautions.
1.9 Massaged hand and foot following D.O.H. rules and
regulations.
1.10 Applied base coat and tip seal coat using long strokes and
single direction.
1.11 Applied agreed nail polish color using light sweeping strokes
around the cuticle and nail.
1.12 Checked outcome and apply finishing touches according to
salon standard.

HCS515303 Perform hand spa

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Checked and analyzed hand and nail conditions.
1.2 Performed standard procedure in washing, scrubbing and
massaging of hands.
1.3 Followed safety rules in setting and handling, cleaning and
storing of tools and equipment.
1.4 Applied salon policies and procedures and industry codes of
practice in application of hand and nail treatment.
1.5 Consistently used effective questioning and listening
techniques in ensuring client safety and comfort through out
 the service.
1.6 Properly set spa machine to appropriate temperature.

HCS515304 Perform body massage

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Checked and analyzed body condition.
1.2 Requested the un - wearing of personal accessories to
achieve optimum result.
1.3 Ensured clients comfort and safety in performing the body
massage in any position.
1.4 Prepared and used Tools, Supplies and Materials according to
OHSC requirements.
1.5 Applied appropriate and necessary strokes and movements
following DOH requirements.
1.6 Applied necessary movements according to prescribed
direction.
1.7 Observed timeline according to salon standard.
1.8 Advise clients on safety precautions after the massage.
1.9 Acknowledged pain or other complains made by the client.

HCS515305 Perform body scrub

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Checked and analyzed the clients skin type condition.
1.2 Provides client with appropriate clothing material.
1.3 Bathe client with lukewarm water.
1.4 Applied appropriate skin scrub products on body surface
following salon policies and procedures.
1.5 Ensured clients safety and comfort during the entire process
by questioning-listening to them.
1.6 Prepared and used S/M according to OHSC requirements.
1.7 Performed the scrubbing activity following prescribed salon
policies and procedures.
1.8 Checked result and advice client on appropriate maintenance
program.
1.9 Consulted and explained all possible skin improvement
enhancement of skin.

HCS515306 Perform facial treatment

Critical aspects of Assessment required evidence that the candidate:
competency 1.1 Checked and analyzed clients’ facial skin tone and condition.
1.2 Used protective clothing and gadget.
1.3 Observed personal hygiene sanitation practices during the
entire process.
1.4 Used appropriate types and amount of treatment products.
1.5 Performed cleaning and massage following standard
techniques and procedures.
1.6 Applied listening and questioning skills ensuring the safety
and comfort of clients.
1.7 Checked set, use and sanitize tools and equipment supplies
and materials according to OHSC requirements.
1.8 Checked final outcome and advises client on post treatment
precautions and use of appropriate facial maintenance
products.

HCS515307 Perform foot spa

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Applied salon policies and procedures in performing foot
treatment.
1.2 Applied of safety rules and regulations during the entire
process.
1.3 Analyzed varied condition of the foot.
1.4 Checked, handled and stored appropriate tools, equipment,
supplies, materials according to OHSC requirements.
1.5 Applied basic foot massage following different prescribed
movements.
1.6 Applied treatment product as per clients needs following
manufacturers instructions and safety practices.
1.7 Displayed the ability to use effective questioning and listening
skills in consulting and negotiating with clients.
1.8 Used personal protective clothing and gadgets in performing
the activity.

HCS51534 Apply facial make-up

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Consulted clients’ make-up requirements.
1.2 Performed analysis of clients face, skintone and types.
1.3 Used appropriate make-up tools and materials and
accessories.
1.4 Selected and applied appropriate make-up products.
1.5 Performed checking and apply final touch on client.
1.6 Performed safe and sanitary procedures in handling customer.
Dressmaking NC II
CORE COMPETENCIES
1. Draft and Cut Pattern for Casual Apparel
2. Prepare and Cut Materials for Casual Apparel
3. Sew Casual Apparel
4. Apply Finishing Touches on Casual Apparel

Tailoring NC II
Code No. CORE COMPETENCIES
GRM743313 Draft and cut pattern of casual apparel

Critical aspects of Assessment requires evidence that the candidate:

competency 1.1 Determined job requirements in accordance with
enterprise practice
1.2 Prepared design in consultation with client’s
requirements
1.3 Prepared/selected measuring, drafting and
cutting tools in accordance with job requirements
1.4 Followed correct position and sequence in taking
body measurements
1.5 Drafted basic/block pattern in accordance with
customer’s specifications
1.6 Cut final pattern with seam allowance and in
accordance with customer’s specifications

GRM743314 Prepare and cut materials of casual apparel

Critical aspects of Assessment requires evidence that the candidate:

competency 1.1 Checked fabrics for quality, faults, width, selvedges
and marking requirements
1.2 Soaked, drip dried and pressed fabrics in
accordance with standard fabric care
1.3 Selected and prepared accessories and accent of
the garment in accordance with specified garment
design or style
1.4 Identified and prepared measuring, tracing/marking
and cutting tools in accordance with job
specifications
1.5 Laid-out and pinned patterns on the fabric in
 accordance with fabric grain line
1.6 Marked seam allowances on the fabric in
accordance with job requirements
1.7 Traced/marked darts and pocket locations on the
fabric in accordance with specified garment style or
design
1.8 Interpreted garment design or style in accordance
with customer’s specifications
1.9 Cut fabrics in accordance with the required standard
allowances

GRM743315 Sew casual apparel

Critical aspects of Assessment requires evidence that the candidate:

competency 1.1 Prepared and pinned cut parts together in
accordance with the specified garment design/style
1.2 Set-up and adjusted machines in accordance with
work specifications
1.3 Assembled, sewn garments in conformance with
sewing standard procedures and workplace
timeframe
1.4 Sewn sleeves are fitted and well hung from the
edge of the shoulder and around the arm as per
specification
1.5 Sewn well seated collar at the neckline and corners
evenly and sharply
1.6 Sewn zipper without pucker
1.7 Nicked and flattened seams without wrinkles
1.8 Sewn waistband width from end to end evenly
1.9 Determined modifications and alterations in
accordance with client’s specifications
1.10 Completed garment alteration

GRM743316 Apply finishing touches on casual apparel

Critical aspects of Assessment requires evidence that the candidate:

competency 1.1 Checked finishing touches in accordance with
garment design/style specifications
1.2 Marked and attached accessories and accent
positions in accordance with garment design/style
specifications
1.3 Performed finishing operations in accordance with
customer’s specifications and company’s
procedures
1.4 Folded and pinned bodice hem allowances and
sleeves in accordance with customer’s design/style
specifications
1.5 Sewn hem line allowances in accordance with the
given stitch/seam specifications
1.6 Trimmed garments of excess threads in accordance
with sewing procedures
1.7 Identified faults, spots and marked and appropriate
actions were taken in accordance with company
procedures
1.8 Pressed finished garment in accordance with
product requirements, fabric specifications and
company procedures
1.9 Packed finished garments in accordance with
packaging standards/procedures