Professional Documents
Culture Documents
LEARNING
MATERIAL
Secto
r
HEALTH, SOCIAL AND OTHER
COMMUNITY DEVELOPMENT
SERVICES
Qualification
Title
CAREGIVING NCII
Unit of Competency
CLEAN LIVING ROOM, DINING ROOM,
BEDROOMS, TOILET AND BATHROOM
Module Title
CLEANING LIVING ROOM, DINING ROOM,
BEDROOMS, TOILET AND BATHROOM
NG ROOM,
CAREGVING NC II BEDROOMS,
CLEAN LIVING TOILET AND
BATHROOM
Date Developed:
August 2016 Issued by:
Date Revised:
ASIAN COLLEGE Page i of 61
Developed by:
Emmalyn B. Carreon
Revision # 01
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in CAREGIVING NCII QUALIFICATION. This
module contains training materials and activities for you to complete.
The unit of competency “Clean living room, dining, bedrooms toilet and
bathroom” contains knowledge, skills and attitude required for TRAINEES.
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 facilitator.
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are included
in this package to allow immediate feedback. Answering the self-check will help
you acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
Submit outputs of the task sheets and job sheets to your facilitator for
Introduction:
This unit covers the knowledge, skills and attitudes required to perform home
management by providing clean, safe environment
ASSESSMENT CRITERIA:
CONDITIONS:
Brooms
Dust pan and brush
Cleaning implements
Vacuum cleaner
Floor carpet
Water hoses
Bucket
Handouts/ manuals
METHODOLOGIES:
Lecture - demonstration
Self-paced instruction
Group discussion
Role playing
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
LO2. CLEAN FURNISHING AND FIXTURES
ASSESSMENT CRITERIA:
1. Furnishings and fixtures are cleaned in accordance with standard operating
procedures.
2. Furniture positioned based on comfort and convenience and room lay out.
3. Equipment is cleaned after use in accordance with relevant safety and
manufacturer’s instructions.
4. All cleaning materials and equipment are stored following SOPs.
5. Rprooucteindeu rmesa.intenance is carried out or arranged as per standard
operating
CONTENTS:
CONDITIONS:
Cleaning rag
Cleaning solution
Brooms
Dust pan and brush
Cleaning implements
Vacuum cleaner
Floor carpet
Water hoses
Bucket
Handouts/ manuals
METHODOLOGIES:
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
ASSESSMENT CRITERIA:
1. Mattress is aired, freed from and vacuumed in accordance with SOPs.
2. Soiled linens an pillowcases are replaced in accordance with SOPs.
34. LBeindesn asn adr ec octesn aterere md adned- umpi taecrceodr dwihnegn t or
peprleasccerdib aesd p pero ScOedPusr. e.
CONTENTS:
CONDITIONS:
Flat sheets
Fitted sheet
Pillow
Pillow case
Bed mattress
Handouts/ manuals
METHODOLOGIES:
Lecture - demonstration
Self-paced instruction
Group discussion
Role playing
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
ASSESSMENT CRITERIA:
1. Ceilings and walls are cleaned in accordance with standard operating
procedures and techniques.
2. Window edges and sills are wiped clean in accordance with standard
operating procedures.
3. Bath tub, lavatory and toilet bowls are scrubbed and disinfected in
accordance with standard operating procedures and techniques.
4. Accessories are washed and cleaned in accordance with standard operating
procedures and techniques.
5. Bathroom supplies are replenished and defective accessories replaced as per
SOPs.
6. Equipment is cleaned after use in accordance with manufacturer’s
instruction.
7. All cleaning materials and equipment are stored in a safe place as per SOPs.
8. Routine maintenance is carried out or arranged as per standard operating
procedures.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture - demonstration
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
LO5. SANITIZE ROOM
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Solvent spray
Anti-static solution
Anti-static spray
Ladders
Vacuum unit
Dust mop
Lint free clothing/ cloth
Mop head and bucket
CAREGIVING NC II Date Developed:
August 2016 Issued by:
CLEAN LIVING
Date Revised:
ROOM, DINING
ROOM, BEDROOMS, ASIAN COLLEGE
Page 10 of 61
TOILET AND Developed by:
Emmalyn B. Carreon
BATHROOM
Revision # 01
Dust pan
Broom
METHODOLOGIES:
Lecture - demonstration
Self-paced instruction
Group discussion
Role playing
Handouts/manuals
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
ASSESSMENT CRITERIA:
1. All equipment and cleaning paraphernalia are checked and maintained
according to manufacturer’s instructions.
2. All wastes are removed and disposed of in accordance with employer’s
requirements.
3. All movable furniture and fittings are shifted to allow access to hidden
dust/waste/dirt and as per SOPs.
4. Rooms are checked regularly for orderliness/tidiness in accordance with
employer’s requirements.
CONTENTS:
Procedures in cleaning, polishing, disinfecting and sanitizing rooms (living
room, dining room, bedrooms, toilets and kitchen)
Types and characteristics of floors
Knowledge on different areas where dirt and dust can easily accumulate
Knowledge on different areas where dirt and dust can easily accumulate
CONDITIONS:
Students/trainees must be provided with the following:
Brooms
Dust pan and brush
Cleaning implements
Vacuum cleaner
Floor carpet
Rubber Spatula
Floor Mop
Handouts/Manual
METHODOLOGIES:
Lecture - demonstration
Self-paced instruction
Group discussion
Role playing
Handouts/Manuals
CAREGIVING NC II Date Developed:
August 2016 Issued by:
CLEAN LIVING
Date Revised:
ROOM, DINING
ROOM, BEDROOMS, ASIAN COLLEGE
Page 12 of 61
TOILET AND Developed by:
Emmalyn B. Carreon
BATHROOM
Revision # 01
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
ASSESSMENT CRITERIA:
1. Soiled dishes, pots, pans and linen are washed in accordance with standard
operating procedures.
2. Cleaned/dried dishes, pots and pans are stored as per standard operating
procedures.
3. Kitchen appliances are cleaned in accordance with standard operating
procedures.
4. Kitchen fixtures, tables and chairs are wiped in accordance with standard
operating procedures.
5. Floor is mopped and dried in accordance with standard operating
procedures.
6. Kitchen supplies are inspected and replenished in accordance with standard
operating procedures.
CONTENTS:
Types/uses/functions of cleaning equipment, supplies and materials
Effects of pre-existing conditions on safe work practices
Different areas where dirt and dust can easily accumulate
Schedule of house chores
CONDITIONS:
Disinfectants
Drain solvent
Garbage bag
Scouring pad
Dish pan
Rolled newspaper
Cleaning rag
METHODOLOGIES:
Lecture - demonstration
Self-paced instruction
Group discussion
Role playing
Handouts/manuals
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
Dust the surface with a clean, damp cloth or chamois, wiping gently. The
damp cloth cuts down on friction, helping reduce static electricity, which
holds the dust. Wash with a mild detergent and water solution for acrylic
or with an ammonia and water solution or glass cleaner for glass. Use a
soft cloth or a clean sponge; acrylic scratches easily. Rinse with a clean,
damp cloth and dry with a clean, soft cloth.
How To Use: Mix with water or use liquids full-strength according to package
directions; generally no rinsing required, except for no-wax floors or when used
full-strength.
How To Use: Paste: Mix 3 parts baking soda to 1 part water Solution: Mix
4 tablespoons baking soda per 1 quart water Dry: Sprinkle straight from box.
Rub
with damp sponge or cloth; rinse and dry.
How To Use: Wet surface and apply cleanser; rub/scour gently as needed and
rinse.
To clean the rack at the end of the season, use an oven cleaner or soak it in a
household ammonia and water solution; then scrub and rinse. For gas-fueled
grills, follow the directions in the owner's manual. To clean permanent
briquettes, flip them occasionally, ignite the grill, and, with the cover
closed, allow it to burn at a high setting for about 15 minutes.
Product: Air, fabric, carpet, and room fresheners, deodorizers, and odor
eliminators (aerosol, spray, powder, solid, heat-dispersed.
CAREGIVING NC II Date Developed:
August 2016 Issued by:
CLEAN LIVING
Date Revised:
ROOM, DINING
ROOM, BEDROOMS, ASIAN COLLEGE
Page 15 of 61
TOILET AND Developed by:
Emmalyn B. Carreon
BATHROOM
Revision # 01
How To Use: Sprinkle powdered carpet freshener on and leave for 10 to
15 minutes, then vacuum; for other forms, follow package directions.
Never wash a cast-iron utensil in the dishwasher; use baking soda to remove
burned-on food residue. Always be sure to hand-dry thoroughly to prevent rust.
Dust with a clean, soft cloth or the dusting tool on your vacuum. Clean with a
cloth soaked in a mild detergent and water solution, baking soda and water (4
tablespoons baking soda in 1 quart of water), or an all-purpose cleaner
solution; rinse and dry with a clean, soft cloth. For added protection to
wrought iron,
apply a thin coat of paste or liquid wax with a clean cloth.
How to Clean Automatic Coffeemakers
Try using a dry paintbrush (with bristles at least 3 inches long) to clean both the
surface and the little crevices. Wash the paintbrush with hand soap and warm
water and air dry before using again.
Never use household glass cleaners on computer monitor screens. Instead, use
a static-free product made for cleaning monitor screens. Keep static-free covers
on the computer and printer when not in use.
How To Use: Wet surface and apply cleanser; rub/scour gently as needed and
rinse.
How To Use: Mix with water or use liquids full-strength according to package
directions; generally no rinsing required, except for no-wax floors or when used
full-strength.
How To Use: Mix 3/4 cup bleach to 1 gallon water; increase strength as needed.