ST. MARY’S COLLEGE OF BANSALAN, INC.

(Formerly: Holy Cross of Bansalan, Inc.)

Dahlia St., Poblacion Uno, Bansalan, Davao del Sur

COURSE SYLLABUS

NC II REVIEW
Home Economics (Housekeeping and FBS)

2020 Edition
VISION:
We, the school community of St. Mary’s College of Bansalan, Inc., faithful to Ignacian Marian Education, continue to create a dynamic learning milieu which is geared towards
inner and social transformation for the common good.

MISSION:
St. Mary’s College of Bansalan, Inc. commits itself to:
1. Grow in faith and prayer to be signs of hope in today’s world.
2. Continuously form Ignacian Marian leaders who witness to faith, excellence and service.
3. Constantly pursue innovative programs, approaches and educational strategies.
4. Build up resources to contribute to the enhancement of the quality of life, families and communities.
5. Expand educational programs for the disadvantaged.

QUALITY POLICY STATEMENT:

We, at St. Mary’s College of Bansalan Inc., true to our Ignacian Marian identity, nurture our learners toward ethical and social responsibility through educational innovations,
faith and character formation. We commit to provide quality education and services that meet applicable statutory and regulatory requirements to achieve high customer
satisfaction and continual improvement of the Management System.

To ensure its fruition, Quality Objectives were targeted through the SMCBI Quality Objective Performance Evaluation that includes the following:
a. Offer quality education through educational innovations.
b. Provide programs on faith and character formation toward ethical & social responsibility.
c. Sustain efficient and effective management system that meets high customer satisfaction.
d. Provide resources through efficient financial management.

INSTITUTIONAL LEARNING OUTCOMES:

1. Communicate Effectively
2. Learning and Innovation Skills
3. Technologically Advanced with Accountability
4. Uphold Social, Spiritual, Ethical Responsibility and Civic Consciousness
5. Demonstrate Lifelong Learning and Career Skills
6. Responsible Ignacian Marian Leaders
COURSE INFORMATION
Course Code : NC II Review
Course Title : Home Economics (Housekeeping and FBS)
Course Description : The Housekeeping NC II (HSK NC II) qualification consists of competencies that a person must achieve to prepare guest rooms, clean public
areas and equipment, provide housekeeping services, provide valet services, handle intoxicated guest, and laundry linen and guest clothes to a
range of accommodation services. Food and Beverage Services NC II (FBS NC II) qualification consists of competencies that a person must
achieve to provide food and beverage service to guests in various food and beverage service facilities. HSK NC II presents a systematic
approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning,
and organizing, to the technical details of cleaning each area of a hospitality facility. FBS NC II will teach practical knowledge of appropriate
service behaviors for a variety of guest types, understand the concept and techniques of good service and demonstrate the skills acquired and
demonstrate various service techniques. A major focus of this course relies heavily on the significance of menus. This will enable Bachelor in
Elementary Education students to be knowledgeable and be able to pass on these learnings to their future pupils.
Pre-Requisite : None
Co-Requisite : None
Credits : 3 Units
Contact Hours/Week : 6 Hours

COURSE OUTCOMES
 Cognitive:
1. Explain the importance of housekeeping and efficient customer service.
2. Describe the characteristics of a properly set-up bed and a properly set-up dining table.
3. Discuss the significance of cleanliness and sanitation and its impact on guest satisfaction.
 Psychomotor:
1. Demonstrate knowledge and skills in housekeeping services, i.e. set-up of bed, cleaning of public areas, tools and equipment and laundry service.
2. Demonstrate knowledge and skills in food and beverage services, i.e. set-up of dining table, taking food orders, provision of table and rom service and proper
telephone etiquette.
 Affective:
1. Manifest Ignacian Marian attitude in providing quality service to guests.
2. Exhibit positive attitude and proper ethics in the multi-cultural workplace.

COURSE LEARNING PLAN

Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
Week 1 Provide Housekeeping At the end of the lesson, the student
to 2 Services to Guests can do the following:
1. Define housekeeping. Think Pair Share Panel Discussion FAITH
Housekeeping
(Module (Awareness,
Management
No. 1) 2. Identify the types and scope Assignment Class Discussion Appreciation,
of housekeeping. Obedience and
Discipline)
 Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
3. Apply the standards of good Situational Analysis Rubrics for Situational
housekeeping. Demonstration Analysis and Return
Demonstration
Week 2 Clean and Prepare At the end of the lesson, the student
Rooms for Incoming can do the following:
Guests 1. Identify cleaning tools, supplies, Gallery Walk Moving Quiz R1, R5 EXCELLENCE
materials and equipment used in Interactive Discussion (Competence,
Clean Public Areas, cleaning rooms and public areas. Downloaded Discipline and
Facilities and Equipment Video Clips Professionalism)
2. Locate the areas of concern under Video Simulation Return Demonstration
the public area section. Discussion with Illustration Pictures of the
Different Tools
3. Use resources to apply the Practical Work Laboratory Checklist and Equipment
standard operating procedures in Video Simulation
cleaning rooms.

4. Enumerate the types of linen used Interactive Discussion Written Quiz

in bed making.

5. Compare and contrast Venn Diagram Class Discussion

traditional and duvet bed
setting.
Demonstration Return Demonstration
6. Perform the proper sequence of Hands-On Activities Rubrics for Hands-on
traditional and duvet bed Activities
setting.
Week 3 Provide Valet/Butler At the end of the lesson, the student
Service can do the following:
1. Describe the role of a butler. Interactive Discussion Written Quiz R1, R5 EXCELLENCE
Handle/Deal with (Competence,
Intoxicated Guests 2. Perform the standards on dealing Interactive Discussion Return Demonstration Downloaded Discipline and
with intoxicated guests. Group Work Video Clips Professionalism)

3. Display competency in caring for Demonstration Return Demonstration

guest’s property and special Hands-On Activities
protocols in dealing with VIP guests.
 Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
Week 4 Laundry Linen and Guest At the end of the lesson, the student
Clothes can do the following:
1. Discuss the standards in laundry Interactive Discussion Written Quiz R1, R5 EXCELLENCE
services. (Competence,
Downloaded Discipline and
2. Collect, process and return laundry. Interactive Discussion Return Demonstration Video Clips Professionalism)

3. Perform laundering functions for Demonstration Return Demonstration Prepared

guest clothes and hotel linen. Hands-On Activities Housekeeping
Forms
Week 5 Prepare the Dining At the end of the lesson, the student
Room/Restaurant Area can do the following:
for Service 1. Identify the Seven Basic Napkin Interactive Discussion Return Demonstration R2, R3, R4 EXCELLENCE
folds and the Basic Styles of Table Demonstration (Competence,
Skirting. Hands-On Activities Downloaded Discipline and
Video Clips Professionalism)
2. Name and describe the different Interactive Discussion Return Demonstration
table appointments used in Demonstration Pictures of the
providing food and beverage Hands-On Activities Different Tools
services. and Equipment

3. Set the dining table in accordance Interactive Discussion Return Demonstration

to American, French and Russian Demonstration
table setting standards. Hands-On Activities

Week 6 Welcome Guests and At the end of the lesson, the student
Take Food and Beverage can do the following:
Orders 1. Welcome and seat guests properly. Interactive Discussion Return Demonstration R2, R3, R4 EXCELLENCE
Demonstration (Competence,
Hands-On Activities Downloaded Discipline and
Video Clips Professionalism)
2. Take food orders accurately. Interactive Discussion Return Demonstration
Demonstration Standard
Hands-On Activities Restaurant Menu

3. Manifest mastery in the offered Interactive Discussion Return Demonstration Prepared FBS
menu for the required service. Demonstration Forms
 Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
4. Liaise between kitchen and service Interactive Discussion Return Demonstration
areas. Demonstration
Hands-On Activities

5. Undertake suggestive technique. Interactive Discussion Return Demonstration

Demonstration
Hands-On Activities

Week 7 Provide Food and At the end of the lesson, the student
Beverage Services to can do the following:
Guests 1. Perform Table Service in the Short Video Clips Quick Response R2, R3, R4 EXCELLENCE
American, Russian and French (Competence,
Receive and Handle Service. Downloaded Discipline and
Guest Concerns Video Clips Professionalism)
2. Identify and use the appropriate Demonstration Written Assignment
table appointments for the required Checklist Rubrics for Oral Prepared FBS
service. Oral Recitation Recitation Forms

3. Properly serve food and Simulation Checklist for Simulation

beverage orders. Role Play Activities

4. Receive and process guest Simulation Checklist for Simulation

payments. Role Play Activities

Week 8 Provide Room Service At the end of the lesson, the student
can do the following:
1. Perform room service. Short Video Clips Quick Response R2, R3, R4 EXCELLENCE
(Competence,
2. Identify and use the appropriate Demonstration Written Assignment Downloaded Discipline and
table appointments for room Checklist Rubrics for Oral Video Clips Professionalism)
service. Oral Recitation Recitation
Standard Room
3. Manifest effective telephone Simulation Checklist for Simulation Service Menu
etiquette. Role Play Activities
Prepared FBS
4. Receive and process guest Simulation Checklist for Simulation Forms
orders and payments. Role Play Activities
 Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
Week 9 TERM EXAMINATION

REFERENCES
1. Housekeeping NC II Training Regulations. Technical Education and Skills Development Authority. (Amended and Promulgated 2013).
2. Food and Beverage Services NC II Training Regulations. Technical Education and Skills Development Authority. (Amended and Promulgated 2013).
3. Food and Beverage Service: Intermediate. 3G E-Learning LLC. (2019).
4. Fundamentals of Food and Beverage Operations. Amirudin, liya Marnina, et. al. Oxford University Press. (2018).
5. Housekeeping Management. Roldan, Amelia S., et. al. AR Skills Development and Management Services, Inc. (2016).

GRADING SYSTEM
50% – Quizzes, Recitations, TLAs and Assessment
30% – Projects, Portfolios, Research Papers, Term Papers
20% – Exam

Prepared by: Noted: Approved:

MRS. NOEMI D. AGUILAR

Subject Instructor STEVE T. CORSINO, MAED S. MA. MARILYN C. UBALDO, RVM
Education Program Head Dean of College