FBS

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENY-BASED CURRICULUM
A. Course Design
Course Title : FOOD AND BEVERAGE SERVICES NC II
Nominal Duration : 356 Hours
Qualification Level : NC II
Course Description : This course is designed to enhance the knowledge,

skills and attitudes in FOOD AND BEVERAGE
SERVICES NC II in accordance with industry
standards. It covers the basic, common and core
competencies required in the delivery of food and
beverage service in various foodservice facilities. It
covers the core competencies on preparing the dining
room for service, welcoming guests and taking food
and beverage orders, promoting food and beverage
products, providing food and beverage service to
guests, providing room service, and receiving and
handling guest concerns.
TRAINEE ENTRY REQUIREMENTS
Trainees or students who wish to enter this training should possess the following
requirements:
 Can communicate in basic English both oral and written.

 At least completed the 10-year basic education.
 Can perform basic mathematical computation.
Institutional Requirements:
 Must have basic knowledge on website such as Microsoft office, document
sheet, and slides specifically the Learning Management System and Google
meet
 At least 18years old and above
 Physically and mentally fit
 With good moral character
Course Structure:
BASIC COMPETENCIES (18 HOURS)

INTEGRATED WITH 21ST CENTURY SKILLS
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating in

1.1.1. Obtain and convey 2 hours
workplace workplace workplace information.
communication communication 1.1.2. Perform duties following
Aligned with workplace instructions.
Provide effective 1.1.3. Complete relevant work-
customer service related documents.
2. Work in a team 2.1 Working in a team 2.1.1 Describe team role and
2 hours
environment environment scope.
2.1.2 Identify one’s role and
responsibility within team.
2.1.3 Work as a team member.
3. Solve/address 3.1 Solving/addressing 3.1.1 Identify routine problems. 2 hours
routine routine problems 3.1.2 Look for solutions to routine
problems
problems
3.1.3 Recommend solutions to
problems.
4. Develop career 4.1 Developing career and 4.1.1 Manage one’s emotions. 2 hours
and life life decisions 4.1.2 Develop reflective practice.
decisions
4.1.3 Boost self-confidence and
develop self-regulation.
5. Contribute to 5.1 Contributing to 5.1.1 Identify opportunities to do 2 hours
workplace workplace innovation things better.
innovation 5.1.2 Discuss and develop ideas
Aligned with with others.
Perform computer 5.1.3 Integrate ideas for change in
operations the workplace.
6. Present relevant 6.1 Presenting relevant 6.1.1 Gather data/information. 2 hours
information information 6.1.2 Assess gathered
Align Develop data/information.
and update 6.1.3 Record and present
industry information.
knowledge
7. Practice 7.1 Practicing 7.1.1 Identify OSH compliance 2 hours
Occupational occupational safety requirements.
Safety and and health policies 7.1.2 Prepare OSH requirements
Health Policies and procedures for compliance.
and Procedures
7.1.3 Perform tasks in accordance
Align with Observe
workplace hygiene with relevant OSH policies
procedures and procedures.
8. Exercise 8.1 Practicing efficient and 8.1.1 Identify the efficient and 2 hours
efficient and effective sustainable effectiveness of resource
effective practices in the utilization.
sustainable workplace 8.1.2 Determine causes of
practices in the
inefficiency and/or
workplace
ineffectiveness of resource
utilization.
8.1.3 Convey inefficient and
ineffective environmental
practices.
9. Practice 9.1 Practicing 9.1.1 Apply entrepreneurial and 2 hours
Entrepreneurial entrepreneurial skills ineffective workplace best
Skills in the in the workplace practices.
Workplace 9.1.2 Communicate
Align with entrepreneurial workplace
Promote food best practices.
and beverage 9.1.3 Implement cost-effective
products operations.
COMMON COMPETENCIES
(18 Hours)
NOMINAL
UNIT OF COMPETENCY MODULE TITLE LEARNING OUTCOMES
DURATION
1. Develop and update 1.1 Developing and 1.1.1 Seek information on the industry 3 hours
industry knowledge update industry 1.1.2 Update industry knowledge
Embedded with Present knowledge
relevant information
2. Observe workplace 2.1 Observing 2.1.1 Follow hygiene procedures 3 hours
hygiene procedures workplace hygiene 2.1.2 Identify and prevent hygiene risk
Embedded with Practice procedures
Occupational Safety and
Health Policies and
Procedures
3. Perform computer 3.1 Performing 3.1.1 Plan and prepare for task to be 4 hours
operations computer undertaken
Embedded with operations 3.1.2 Input data into computer
Contribute to
3.1.3 Assess information using
workplace
innovation computer
3.1.4 Produce / output data using
computer system
3.1.5 Maintain computer equipment
and system
4. Perform workplace and 4.1 Performing 4.1.1 Follow workplace procedures for 4 hours
safety practices workplace and health, safety and security
Embed with Practice safety practices practices
Occupational Safety and
4.1.2 Deal with emergency situations
Health Policies and
Procedures
4.1.3Maintain safe personal
presentation standards
5. Provide effective 5.1 Providing effective 5.1.1 Greet customers 4 hours
customer service customer service 5.1.2 Identify customer needs
Embedded with 5.1.3 Deliver service to customer
Participate in Workplace 5.1.4Handle queries through
Communication
telephone, fax machine, internet
and email
5.1.5 Handle complaints evaluation
and recommendations
CORE COMPETENCIES
320 HOURS
1. Prepare the dining 1.1 Preparing the 1.1.1. Take table reservations 60
room/restaurant area dining/ 1.1.2. Prepare service stations and equipment hours
for service restaurant area for 1.1.3. Set-up the tables in the dining area
service 1.1.4. Set the tables in the dining area
1.1.5. Set the mood/ambiance of the dining area
2. Welcome guest 2.1 Welcoming 2.1.1. Welcome and greet guest 40

and take food beverage guests and taking 2.1.2. Seat the guest hours
orders food and beverage. 2.1.3. Take food and beverage orders
orders 2.1.4. Liaise between kitchen and service area
3. Promote food 3.1 Promoting food 3.1.1. Know the products 40

and beverage products and beverage 3.1.2. Undertake suggestive selling hours
products. 3.1.3. Carry out up selling strategies
Embedded with
Practice
Entrepreneurial Skills in
the Workplace
4. Provide food and 4.1 Providing food 4.1-1 Serve food orders 80
beverage services to and beverage 4.1-2 Assist the dinners hours
guest services to guests. 4.1-3 Perform banquet or catering food service
4.1-4 Serve beverage orders
4.1-5 Conclude food service and close down
dining area
5.Provide Room 5.1 Providing Room 5.1.1 Take and process room service orders 60
Service Service 5.1.2 Set up trays and trolleys hours
5.1.3 Present and serve food and beverage
orders to guest
5.1.4 Present room service account
5.1.5 Clear away room service equipment
6. Receive and handle 6.1 Receiving and 6.1.1 Listen to the compliant 40
guest concerns handling guest 6.1.2 Apologize to the guest. hours
concerns 6.1.3 Take proper action on the complaint. Record
complaint
Assessment Methods (Virtual and Face-to-Face)

 Written test
 Practical test
 Observation
 Oral Questioning
 Virtual Assessment
Course Delivery (Blended Learning)
 Face-to-face instruction (individual or group) (on-site)

o Practical Demonstration
o Observation
 Distance Learning
o Reading CBLM Information Sheet
o Answer Self-Check
o Compare Answer key to self-check.
o Submitted through emails, fb messenger.
o Record Video performance task to be submitted to Trainer/Facilitator
 Industry Immersion
 Simulation
 Blended Delivery Methods
 Videoconferencing for Synchronous Learning

o Demonstration
o Lecture/Discussion
o Oral interview and questioning
 Moodle/Google Classroom /Edmodo/ Google forms Activities for
Asynchronous Learning
o Group Collaboration
Resources
Recommended list of tools, equipment, and materials for the training of 25 trainees for
Food and Beverage Services NC II
WAITERING TOOLS, MATERIALS AND EQUIPMENT
QTY DINNERWARE QTY CUTLERIES QTY GLASSWARE

24 pcs. Red wine glasses
24 pcs Dinner plates, 10” 24 pcs. Dinner knives
Show/service 24 pcs. White wine glasses

6 pcs. 24 pcs. Dinner forks
plates, 11-14”
24 pcs. Salad plates 7-8” 24 pcs. Salad knives 24 pcs. Water goblets
24 pcs. Fish plates, 8-9” 24 pcs. Salad forks 24 pcs. Juice glasses/Hi ball
Dessert plates, 7- 24 pcs. Champagne flute
24 pcs. 24 pcs. Fish knives
8”
Side plates or
24 pcs. 24 pcs. Fish forks 24 pcs. Collins glasses
bread plates, 6”
Soup spoons (cream and Pilsner glasses/Ice tea
24 pcs. Soup plate/bowl 24 pcs. 24 pcs.
consume) glasses
Cups and saucers
24 pcs. 24 pcs. Dessert spoons
5-6 oz
24 pcs. Dessert forks
24 pcs. Teaspoons
24 pcs. Cocktail forks
6 pcs. Service forks
6 pcs. Service spoons
24 pcs. Steak knives
24 pcs. Butter knives
24 pcs. Oyster forks
OTHER
QTY QTY QTY OTHER ACCESSORIES
SERVICEWARE
4 54”X54 table cloth 2 Menu Folders
2 units Coffee pot
pcs. pcs.
2 Table skirting cloths 2 Order pads
2 units Tea pot
pcs. pcs.
4pcs Salt and Pepper 2 Rectangular table cloths 2 Bill folder/change trays
shakers pcs. pcs.
6 pcs service trays 4 Side towels 1 unit Waiter station/cabinet
pcs.
8 pcs Silver platters 30 16” x16” Cloth Table 2 Tray stand (optional)
pcs. napkin pcs.
8 pcs Round (bar) trays
4 pcs Tooth pick holders TABLES/CHAIRS
6 pcs Napkin holders 4 Square/rectangular tables
pcs. (4’s/6’s)
5 pcs Sugar containers 2 round tables (8’s)
pcs.
5 pcs Creamer containers 36 Dining/Banquet chairs
pcs.
4 pcs Sauce/gravy boats
4 pcs Soup tureen
2 pcs Peppermill
2 pcs Food tongs
2 pcs. Sauce ladles
2 pcs. Soup ladles
2 pcs. Cake servers
6 pcs. Water pitchers
8 pcs. (Room Service)
Plate covers
2 pcs. Ice buckets with
tongs
Facilities
Total Area in Sq.

Space Requirement Size in Meters Area in Sq. Meters
Meters
Lecture/Laboratory Area 5 x 10 50 50
Wash Room 2x5 10 10
Tool Room/Supply Room 5x4 20 20
Circulation Area 5x5 25 25
Total Workshop Area : 105
TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND

RESTAURANT)
FOOD AND BEVERAGE SERVICES NC II TRAINER'S QUALIFICATION
• Must be a holder of National TVET Trainers Certificate (NTTC) Level I in Food and
Beverage Services NC II
• Must have at least 2 years industry experience
• Must have attended and/or has been involved in food and beverage service
trainings, seminars, conventions or related activities in the last 5 years
B. Modules of Instruction
Unit of Competency : PARTICIPATE IN WORKPLACE COMMUNICATION aligned with

Provide Effective Customer Service
Modules Title : PARTICIPATING IN WORKPLACE COMMUNICATION
Module Descriptor : This module covers the knowledge, skills and attitudes required to
gather, Interpret and convey information in response to workplace
requirements.
Summary of Learning Outcomes:

LO1. Obtain and convey workplace information.
LO2. Perform duties following workplace instructions.
LO3. Complete relevant work-related documents.
Details of Learning Outcomes:
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION.
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.1 Specific and  Effective verbal The following resources BLENDED BLENDED
relevant and nonverbal should be provided: Learning Learning
information is communication requirements:
accessed from  Sentence Online/Face to face SYNCHRONOUS SYNCHRONOUS
appropriate construction LEARNING LEARNING
sources  Modes of Communication Tools LMS: GOOGLE  Oral
communication For BLENDED MEET/ZOOM questioning
1.2 Effective  Written Learning ASYNCHRONOUS
questioning, active communication  Laptop/ Desktop  Lecture/Video LEARNING
listening and  Medium of computer Conference  Written test
speaking skills are communication in  Android phones/  Interaction Answer Activity
used to gather and the workplace smart phone  Discussion/Forum (Self-check)
convey information  Organizational  Headset  Demonstration/Vid
policies  Tablets/ iPod/ Ipad eo Presentation
1.3 Appropriate  Workplace  Internet connection/  Practical
medium is used to etiquette access At least 10 exercises/
transfer mbps Assignment
information and  Notebook
ideas  Paper
 Pen ASYNCHRONOUS
1.4 Appropriate LEARNING
 Learning
nonverbal LMS: GOOGLE
Management
communication is CLASSROOM/
System (LMS)
used MOODLE
 ECBLM/
Digital CBLM  Individual study
1.5 Appropriate lines Research
For Face-to-face
of communication
Learning
with supervisors
 Facilities
and colleagues are
 Equipment
identified and
followed  Materials
 Information
1.6 Defined workplace sheet/Modules
procedures for the
location and
storage of
information are
used
1.7 Personal
interaction is
carried out clearly
and concisely
LO2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS.

Criteria Methods
2.1 Written notices  Communication The following resources BLENDED BLENDED
and instructions procedures and should be provided: Learning Learning
are read and systems requirements:
interpreted in  Lines of Online/Face to face SYNCHRONOUS SYNCHRONOUS
accordance with Communication LEARNING LEARNING
organizational  Technology Communication Tools LMS: GOOGLE  Oral
guidelines. relevant to the For BLENDED MEET/ZOOM questioning
enterprise and the Learning ASYNCHRONOUS
2.2 Routine written individual’s work.  Laptop/ Desktop  Lecture/Video LEARNING
instruction are  Effective computer Conference  Written test
followed based on questioning  Android phones/  Interaction Answer Activity
established. techniques. smart phone  Discussion/Forum (Self-check)
 Headset  Demonstration/Video
2.3 Feedback is given  Tablets/ iPod/ Ipad Presentation
to workplace  Internet connection/  Practical exercises/
supervisor-based access At least 10 Assignment
instructions/inform mbps
ation received.  Notebook
 Paper ASYNCHRONOUS
2.4 Workplace
 Pen LEARNING
interactions are
 Learning LMS: GOOGLE
conducted in a CLASSROOM/
Management
courteous manner MOODLE
System (LMS)
 ECBLM/  Individual study
2.5 When necessary, Research
Digital CBLM
clarifications about
For Face-to-face
routine workplace
Learning
procedures and
 Facilities
matters
 Equipment
concerning
conditions of  Materials
employment are  Information
sought and asked sheet/Modules
from appropriate
sources.
2.6 Meetings
outcomes are
interpreted and
implemented.
LO3. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

Criteria Methods
3.1 Range of forms  Different The following BLENDED BLENDED
relating to workplace forms resources should be Learning Learning
conditions of and documents. provided:
employment are requirements: SYNCHRONOUS SYNCHRONOUS
completed Online/Face to face LEARNING LEARNING
accurately and LMS: GOOGLE  Oral questioning
legibly. Communication MEET/ZOOM ASYNCHRONOUS
Tools LEARNING
3.2 Workplace data is For BLENDED  Lecture/Video  Written test
recorded on Learning Conference Answer Activity
standard  Laptop/ Desktop  Interaction (Self-check)
workplace forms computer  Discussion/Forum
and documents.  Android phones/  Demonstration/Video
smart phone Presentation
3.3 Errors in  Headset  Practical exercises/
recording  Tablets/ iPod/ Ipad Assignment
information on  Internet
forms/ documents connection/
are identified and access At least 10 ASYNCHRONOUS
properly acted mbps LEARNING
upon.  Notebook LMS: GOOGLE
 Paper CLASSROOM/
3.4 Reporting
 Pen MOODLE
requirements to  Individual study
 Learning
supervisor are Research
Management
completed
System (LMS)
according to
 ECBLM/
organizational
Digital CBLM
guidelines.
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
Unit of Competency : WORK IN TEAM ENVIRONMENT
Modules Title : WORKING IN TEAM ENVIRONMENT
Module Descriptor : This module covers the knowledge, skills and attitudes required
to gather, to identify role and responsibility as a member of a
team.

Upon completion of this module the students/trainees will be able to:
LO1. Describe team role and scope.

LO2. Identify one’s role and responsibility within team.
LO3. Work as team member.
LO1. DESCRIBE TEAM ROLE AND SCOPE.
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1.1 The role and  Group structure The following resources BLENDED BLENDED
objective of the  Group should be provided: Learning Learning
team is identified development requirements:
from available  Sources of Online/Face to face SYNCHRONOUS SYNCHRONOUS
sources of information LEARNING LEARNING
information Communication Tools LMS: GOOGLE  Oral
For BLENDED MEET/ZOOM questioning
1.2 Team parameters, Learning ASYNCHRONOUS
reporting  Laptop/ Desktop  Lecture/Video LEARNING
relationships and computer Conference  Written test
responsibilities are  Android phones/  Interaction Answer Activity
identified from smart phone  Discussion/Forum (Self-check)
team discussions  Headset  Demonstration/Video
and appropriate  Tablets/ iPod/ Ipad Presentation
external sources.  Internet connection/  Practical exercises/
access At least 10 Assignment
mbps
 Notebook
 Pen LEARNING
Management CLASSROOM/
System (LMS) MOODLE
Digital CBLM Research
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN TEAM.

Criteria Methods
2.1 Individual roles  Team roles and The following resources BLENDED BLENDED
and objectives should be provided: Learning Learning
responsibilities  Team structure requirements:
within the team and parameters Online/Face to face SYNCHRONOUS SYNCHRONOUS
environment are  Team LEARNING LEARNING
identified. development Communication Tools LMS: GOOGLE  Oral questioning
For BLENDED MEET/ZOOM ASYNCHRONOUS
2.2 Roles and Learning LEARNING
objectives of the  Laptop/ Desktop  Lecture/Video  Written test
team is identified computer Conference Answer Activity
from available  Android phones/  Interaction (Self-check)
sources of smart phone  Discussion/Forum
information.  Headset  Demonstration/Vide
 Tablets/ iPod/ Ipad o Presentation
2.3 Team parameters,  Internet connection/  Practical exercises/
reporting access At least 10 Assignment
relationships and mbps
responsibilities are  Notebook
identified based on  Paper ASYNCHRONOUS
team discussions
 Pen LEARNING
and appropriate
external sources. CLASSROOM/
Management
System (LMS) MOODLE
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. . WORK AS A TEAM MEMBER
Criteria Methods
3.1 Effective and  Communication The following resources BLENDED BLENDED
appropriate forms Process should be provided: Learning Learning
of communications  Workplace requirements:
used and communication Online/Face to face SYNCHRONOUS SYNCHRONOUS
interactions protocol LEARNING LEARNING
undertaken with  Team planning Communication Tools LMS: GOOGLE  Oral questioning
team members and decision For BLENDED MEET/ZOOM ASYNCHRONOUS
based on company making Learning LEARNING
practices.  Team thinking  Laptop/ Desktop  Lecture/Video  Written test
computer Conference Answer Activity
3.2 Effective and  Team roles  Android phones/  Interaction (Self-check)
appropriate  Process of team smart phone  Discussion/Forum
contributions made development  Headset  Demonstration/Vide
to complement  Workplace  Tablets/ iPod/ Ipad o Presentation
team activities and context  Internet connection/  Practical exercises/
objectives, based access At least 10 Assignment
on workplace mbps
context.  Notebook
3.3 Protocols in
 Pen LEARNING
reporting are
observed based on CLASSROOM/
Management
standard company MOODLE
System (LMS)
practices.  Individual study
 ECBLM/
3.4 Contribute to the
development of
For Face-to-face
team work plans
Learning
based on an
 Facilities
understanding of
 Equipment
team’s role and
objectives.  Materials
 Information
sheet/Modules
Unit of Competency : SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS
Modules Title : SOLVING/ADDRESSING GENERAL WORKPLACE
PROBLEMS
Module Descriptor : This module covers the knowledge, skills and attitudes required to apply
problem-solving techniques to determine the origin of problems and plan
for their resolution. It also includes addressing procedural problems
through documentation, and referral.
.Nominal Duration: 2 Hours

LO1. Identify routine problems.

LO2. Look for solutions to routine problems.
LO3. Recommend solutions to problems.
LO1. IDENTIFY ROUTINE PROBLEMS.
Criteria Methods
1.1 Routine problems  Current industry The following resources BLENDED BLENDED
or procedural hardware and should be provided: Learning Learning
problem areas are software requirements:
identified. products and Online/Face to face SYNCHRONOUS SYNCHRONOUS
services. LEARNING LEARNING
1.2 Problems to be  Industry Communication Tools LMS: GOOGLE  Oral questioning
investigated are maintenance, For BLENDED MEET/ZOOM ASYNCHRONOUS
defined and service and Learning LEARNING
determined. helpdesk  Laptop/ Desktop  Lecture/Video  Written test
practices, computer Conference Answer Activity
1.3 Current conditions processes and  Android phones/  Interaction (Self-check)
of the problem are procedures. smart phone  Discussion/Forum
identified and  Industry  Headset  Demonstration/Vide
documented standard  Tablets/ iPod/ Ipad o Presentation
diagnostic tools.  Internet connection/  Practical exercises/
 Malfunctions and access At least 10 Assignment
resolutions. mbps
 Notebook
 Pen LEARNING
System (LMS) MOODLE
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS.
Criteria Methods
2.1 Potential solutions  Operating The following resources BLENDED BLENDED
to problem are system should be provided: Learning Learning
identified.  Root cause requirements:
analysis Online/Face to face SYNCHRONOUS SYNCHRONOUS
2.2 Recommendations  Malfunctions and LEARNING LEARNING
about possible resolutions Communication Tools LMS: GOOGLE  Oral questioning
solutions are  Determining the For BLENDED MEET/ZOOM ASYNCHRONOUS
developed, root cause of a Learning LEARNING
documented, routine  Laptop/ Desktop  Lecture/Video  Written test
ranked and malfunction computer Conference Answer Activity
presented to  Android phones/  Interaction (Self-check)
appropriate person smart phone  Discussion/Forum
for decision.  Headset  Demonstration/Vide
 Tablets/ iPod/ Ipad o Presentation
 Internet connection/  Practical exercises/
mbps
 Notebook
 Pen LEARNING
System (LMS) MOODLE
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. RECOMMENDED SOLUTIONS TO PROBLEMS.
Criteria Methods
3.1 Implementation of  Standard The following resources BLENDED BLENDED
solutions are procedures. should be provided: Learning Learning
planned.  Documentation requirements:
procedure Online/Face to face SYNCHRONOUS SYNCHRONOUS
3.2 Evaluation of LEARNING LEARNING
implemented Communication Tools LMS: GOOGLE  Oral questioning
solutions are For BLENDED MEET/ZOOM ASYNCHRONOUS
planned. Learning LEARNING
 Laptop/ Desktop  Lecture/Video  Written test
3.3 Recommended computer Conference Answer Activity
solutions are  Android phones/  Interaction (Self-check)
documented and smart phone  Discussion/Forum
submit to  Headset  Demonstration/Vide
appropriate person  Tablets/ iPod/ Ipad o Presentation
for confirmation.  Internet connection/  Practical exercises/
mbps
 Notebook
 Pen LEARNING
System (LMS) MOODLE
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
Unit of Competency : DEVELOP CAREER AND LIFE DECISIONS
Modules Title : DEVELOPING CAREER AND LIFE DECISIONS
Module Descriptor : This module covers the knowledge, skills and attitudes in
managing one’s emotions, developing reflective practice, and boosting
self-confidence and developing self-regulation.
Nominal Duration: 2 Hours

LO1. Manage one’s emotion

LO2. Develop reflective practice
LO3. Boost self-confidence and develop self-regulation
LO1. MANAGE ONE’S EMOTION.
Criteria Methods
1.1 Self-management  Self-management The following resources BLENDED BLENDED
strategies are strategies that should be provided: Learning Learning
identified. assist in requirements:
regulating Online/Face to face SYNCHRONOUS SYNCHRONOUS
1.2 Skills to work behavior and LEARNING LEARNING
independently and achieving Communication Tools LMS: GOOGLE  Oral questioning
to show initiative, personal and For BLENDED MEET/ZOOM ASYNCHRONOUS
to be learning goals. Learning LEARNING
conscientious, and  Enablers and  Laptop/ Desktop  Lecture/Video  Written test
persevering in the barriers in computer Conference Answer Activity
face of setbacks achieving  Android phones/  Interaction (Self-check)
and frustrations personal and smart phone  Discussion/Forum
are developed. career goals.  Headset  Demonstration/Vide
 Techniques in  Tablets/ iPod/ Ipad o Presentation
1.3 Techniques for handling negative  Internet connection/  Practical exercises/
effectively emotions and access At least 10 Assignment
handling negative unpleasant mbps
emotions and situation in the  Notebook
unpleasant workplace such  Paper ASYNCHRONOUS
situation in the as frustration,  Pen LEARNING
workplace are anger, worry,  Learning LMS: GOOGLE
examined. anxiety, etc. CLASSROOM/
Management
System (LMS) MOODLE
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. DEVELOP REFLECTIVE PRACTICE.
Criteria Methods
2.1 Personal strengths  Basic SWOT The following resources BLENDED BLENDED
and achievements, analysis should be provided: Learning Learning
based on self-  Gibbs’ Reflective requirements:
assessment Cycle/Model Online/Face to face SYNCHRONOUS SYNCHRONOUS
strategies and (Description, LEARNING LEARNING
teacher feedback Feelings, Communication Tools LMS: GOOGLE  Oral questioning
are contemplated. Evaluation, For BLENDED MEET/ZOOM ASYNCHRONOUS
Analysis, Learning LEARNING
2.2 Progress when Conclusions,  Laptop/ Desktop  Lecture/Video  Written test
seeking and and Action Plan) computer Conference Answer Activity
responding to  Android phones/  Interaction (Self-check)
feedback from smart phone  Discussion/Forum
teachers to assist  Headset  Demonstration/Vide
them in  Tablets/ iPod/ Ipad o Presentation
consolidating  Internet connection/  Practical exercises/
strengths, access At least 10 Assignment
addressing mbps
weakness and  Notebook
fulfilling their  Paper ASYNCHRONOUS
potential are
 Pen LEARNING
monitored.
2.3 Outcomes of MOODLE
System (LMS)
personal and  Individual study
 ECBLM/
academic Research
Digital CBLM
challenges by
reflecting on
For Face-to-face
previous problem
Learning
solving and
 Facilities
decision making
 Equipment
strategies and
feedback from  Materials
peers and  Information
teachers are sheet/Modules
predicted.
LO3. BOOST SELF-CONFIDENCE AND DEVELO SELF-REGULATION.
Criteria Methods
1.1 Efforts for  Four components The following resources BLENDED BLENDED
continuous self- of self-regulation should be provided: Learning Learning
improvement are based on Self- requirements:
demonstrated. Regulation Online/Face to face SYNCHRONOUS SYNCHRONOUS
Theory (SRT). LEARNING LEARNING
3.1 Counter-productive  Personality Communication Tools LMS: GOOGLE  Oral
tendencies at work Development For BLENDED MEET/ZOOM questioning
are eliminated. Concepts Learning ASYNCHRONOUS
 Self-help  Laptop/ Desktop  Lecture/Video LEARNING
3.2 Positive outlook in concepts (e.g., 7 computer Conference  Written test
life are maintained. Habits by  Android phones/  Interaction Answer Activity
Stephen Covey, smart phone  Discussion/Forum (Self-check)
transactional  Headset  Demonstration/Vide
analysis, psycho-  Tablets/ iPod/ Ipad o Presentation
spiritual  Internet connection/  Practical exercises/
concepts) access At least 10 Assignment
mbps
 Notebook
 Pen LEARNING
System (LMS) MOODLE
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
Unit of Competency : CONTRIBUTE TO WORKPLACE INNOVATION aligned with
Perform Computer Operations
Modules Title : CONTRIBUTING TO WORKPLACE INNOVATION
Module Descriptor : This module covers the knowledge, skills and attitudes required to make
a pro-active and positive contribution to workplace innovation.

LO1. Identify opportunities to do things better

LO2. Discuss and develop ideas with others
LO3. Integrate ideas for change in the workplace
LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER.
Criteria Methods
1.1 Opportunities for  Roles of The following resources BLENDED BLENDED
improvement are individual in should be provided: Learning Learning
identified suggesting and requirements:
proactively in own making Online/Face to face SYNCHRONOUS SYNCHRONOUS
area of work. improvements. LEARNING LEARNING
 Positive impacts Communication Tools LMS: GOOGLE  Oral questioning
1.2 Information are and challenges For BLENDED MEET/ZOOM ASYNCHRONOUS
gathered and in innovation. Learning LEARNING
reviewed which  Laptop/ Desktop  Lecture/Video  Written test
may be relevant to  Types of computer Conference Answer Activity
ideas and which changes and  Android phones/  Interaction (Self-check)
might assist in responsibility. smart phone  Discussion/Forum
gaining support for  Seven habits of  Headset  Demonstration/Vide
idea. highly effective  Tablets/ iPod/ Ipad o Presentation
people  Internet connection/  Practical exercises/
mbps
 Notebook
 Pen LEARNING
System (LMS) MOODLE
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS.
Criteria Methods
2.1 People who could  Roles of The following resources BLENDED BLENDED
provide input to individual in should be provided: Learning Learning
ideas for suggesting and requirements:
improvements are making Online/Face to face SYNCHRONOUS SYNCHRONOUS
identified. improvements. LEARNING LEARNING
 Positive impacts Communication Tools LMS: GOOGLE  Oral
2.2 Ways of and challenges For BLENDED MEET/ZOOM questioning
approaching in innovation. Learning ASYNCHRONOUS
people to begin  Types of  Laptop/ Desktop  Lecture/Video LEARNING
sharing ideas are changes and computer Conference  Written test
selected. responsibility.  Android phones/  Interaction Answer Activity
 Seven habits of smart phone  Discussion/Forum (Self-check)
2.3 Meeting is set with highly effective  Headset  Demonstration/Vide
relevant people. people  Tablets/ iPod/ Ipad o Presentation
 Internet connection/  Practical exercises/
2.4 Ideas for follow up access At least 10 Assignment
are review and mbps
selected based on  Notebook
feedback.  Paper ASYNCHRONOUS
 Pen LEARNING
2.5 Critical inquiry
method is used to CLASSROOM/
Management
discuss and MOODLE
System (LMS)
develop ideas with  Individual study
 ECBLM/
others. Research
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE.
Criteria Methods
3.1 Critical inquiry  Roles of The following BLENDED BLENDED
method is used to individual in resources should be Learning Learning
integrate different suggesting and provided:
ideas for change of making requirements: SYNCHRONOUS SYNCHRONOUS
key people. improvements. Online/Face to face LEARNING LEARNING
 Positive impacts LMS: GOOGLE  Oral
3.2 Summarizing, and challenges Communication MEET/ZOOM questioning
analyzing and in innovation. Tools ASYNCHRONOUS
generalizing skills  Types of For BLENDED  Lecture/Video LEARNING
are used to extract changes and Learning Conference  Written test
salient points in the responsibility.  Laptop/ Desktop  Interaction Answer Activity
pool of ideas.  Seven habits of computer  Discussion/Forum (Self-check)
highly effective  Android phones/  Demonstration/Video
3.3 Reporting skills people smart phone Presentation
are likewise used  Basic research  Headset  Practical exercises/
to communicate skills  Tablets/ iPod/ Ipad Assignment
results.  Internet
connection/
3.4 Current issues and access At least 10 ASYNCHRONOUS
concerns on the mbps LEARNING
systems,  Notebook LMS: GOOGLE
processes and  Paper CLASSROOM/
procedures, as
 Pen MOODLE
well as the need  Individual study
 Learning
for simple Research
Management
innovative
System (LMS)
practices are
 ECBLM/
identified.
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
Unit of Competency : PRESENT RELEVANT INFORMATION aligned Develop and
update industry knowledge
Modules Title : PRESENTING RELEVANT INFORMATION
present data/information appropriately.

LO1. Gather data/information

LO2. Assess gathered data/information
LO3. Record and present information
LO1. GATHER DATA/INFORMATION.
Criteria Methods
1.1 Evidence, facts and  Business The following BLENDED BLENDED
information are mathematics resources should be Learning Learning
collected. and statistics provided:
 Data analysis requirements: SYNCHRONOUS SYNCHRONOUS
1.3 Evaluation, terms of techniques/ Online/Face to face LEARNING LEARNING
reference and procedures LMS: GOOGLE  Oral
conditions are  Reporting Communication MEET/ZOOM questioning
reviewed to determine requirements Tools ASYNCHRONOUS
whether to a range of For BLENDED  Lecture/Video LEARNING
data/information falls audiences Learning Conference  Written test
within project scope.  Laptop/ Desktop  Interaction Answer Activity
 Legislation, computer  Discussion/Forum (Self-check)
policy and  Android phones/  Demonstration/Video
procedures smart phone Presentation
relating to the  Headset  Practical exercises/
conducts of  Tablets/ iPod/ Ipad Assignment
evaluations  Internet
 Organizational connection/
values, ethics access At least 10 ASYNCHRONOUS
and code of mbps LEARNING
conduct.  Notebook LMS: GOOGLE
 Pen MOODLE
 Learning  Individual study
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. ASSESS GATHERED DATA/INFORMATION.
Criteria Methods
2.1 Validity of  Business The following BLENDED BLENDED
data/information is mathematics resources should be Learning Learning
assessed. and statistics provided:
requirements: SYNCHRONOUS SYNCHRONOUS
2.2 Analysis techniques  Data analysis Online/Face to face LEARNING LEARNING
are applied to assess techniques/ LMS: GOOGLE  Oral
data/ information. procedures Communication MEET/ZOOM questioning
 Reporting Tools ASYNCHRONOUS
2.3 Trends and requirements to For BLENDED  Lecture/Video LEARNING
anomalies are a range of Learning Conference  Written test
identified. audiences  Laptop/ Desktop  Interaction Answer Activity
 Legislation, computer  Discussion/Forum (Self-check)
2.4 Data analysis policy, and  Android phones/  Demonstration/Video
techniques and procedures smart phone Presentation
procedures are relating to the  Headset  Practical exercises/
documented. conducts of  Tablets/ iPod/ Ipad Assignment
evaluations.  Internet
2.5 Recommendations  Organizational connection/
are made on areas of values, ethics, access At least 10 ASYNCHRONOUS
possible and code of mbps LEARNING
improvement. conduct.  Notebook LMS: GOOGLE
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. RECORD AND PRESENT INFORMATION.
Criteria Methods
3.1 Studied  Data analysis The following BLENDED BLENDED
data/information are techniques/ resources should be Learning Learning
recorded. procedures provided:
requirements: SYNCHRONOUS SYNCHRONOUS
3.2 Recommendations  Reporting Online/Face to face LEARNING LEARNING
are analyzed for requirements LMS: GOOGLE  Oral
action to ensure they to a range of Communication MEET/ZOOM questioning
are compatible with audiences Tools ASYNCHRONOUS
the project’s scope For BLENDED  Lecture/Video LEARNING
and terms of  Legislation, Learning Conference  Written test
reference. policy and  Laptop/ Desktop  Interaction Answer Activity
procedures computer  Discussion/Forum (Self-check)
3.3 Interim and final relating to the  Android phones/  Demonstration/Video
reports are analyzed conducts of smart phone Presentation
and outcomes are evaluations.  Headset  Practical exercises/
compared to the  Tablets/ iPod/ iPad Assignment
criteria established at  Organizational  Internet
the outset. values, ethics connection/
and code of access At least 10 ASYNCHRONOUS
3.4 Findings are conduct. mbps LEARNING
presented to  Notebook LMS: GOOGLE
stakeholders.  Paper CLASSROOM/
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
Unit of Competency : PRACTICE OCCUPATIONAL SAFETY AND SAFETY HEALTH
POLICIES AND PROCEDURES aligned with Observe Workplace
Hygiene Procedures
Modules Title : PRACTICING OCCUPATIONAL SAFETY AND SAFETY HEALTH
POLICIES AND PROCEDURES
identify OSH compliance requirements, prepare OSH requirements for
compliance, perform tasks in accordance with relevant OSH policies and
procedures.

LO1. Identify OSH compliance requirements

LO2. Prepare OSH requirements for compliance
LO3. Perform tasks in accordance with relevant OSH policies and procedures
LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS.

Assessment
Assessment Criteria Contents Conditions Methodologies
Methods
1.1 Relevant OSH  OSH The following BLENDED BLENDED
requirements, preventive and resources should be Learning Learning
regulations, policies control provided:
and procedures are requirements requirements: SYNCHRONOUS SYNCHRONOUS
identified in Online/Face to face LEARNING LEARNING
accordance with  Hierarchy of LMS: GOOGLE  Oral
workplace policies and Controls Communication MEET/ZOOM questioning
procedures. Tools ASYNCHRONOU
 Hazard For BLENDED  Lecture/Video S
1.2 OSH activity non- Prevention and Learning Conference LEARNING
conformities are Control  Laptop/ Desktop  Interaction  Written test
conveyed to computer  Discussion/Forum Answer
appropriate personnel.  General OSH  Android phones/  Demonstration/Video Activity (Self-
principles smart phone Presentation check)
1.3 OSH preventive and  Headset  Practical exercises/
control requirements  Work  Tablets/ iPod/ Ipad Assignment
are identified in standards and  Internet
accordance with OSH procedures connection/
work policies and access At least 10 ASYNCHRONOUS
procedures.  Safe handling mbps LEARNING
procedures of  Notebook LMS: GOOGLE
tools,  Paper CLASSROOM/
equipment and  Pen MOODLE
materials  Learning  Individual study
Management Research
 Standard System (LMS)
emergency  ECBLM/
plan and Digital CBLM
procedures in For Face-to-face
the workplace Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE.
Assessment
Methods
2.1 OSH work activity  Resources The following BLENDED BLENDED
material, tools and necessary to resources should be Learning Learning
equipment execute provided:
requirements are hierarchy of requirements: SYNCHRONOUS SYNCHRONOUS
identified in controls Online/Face to face LEARNING LEARNING
accordance with LMS: GOOGLE  Oral
workplace policies and  General OSH Communication MEET/ZOOM questioning
procedures. principles Tools ASYNCHRONOUS
For BLENDED  Lecture/Video LEARNING
2.2 Required OSH  Different OSH Learning Conference  Written test
materials, tools and control  Laptop/ Desktop  Interaction Answer Activity
equipment are measures computer  Discussion/Forum (Self-check)
acquired in  Android phones/  Demonstration/Video
accordance with smart phone Presentation
workplace policies and  Headset  Practical exercises/
procedures.  Tablets/ iPod/ Ipad Assignment
 Internet
2.3 Required OSH connection/
materials, tools and access At least 10 ASYNCHRONOUS
equipment are mbps LEARNING
arranged/ placed in  Notebook LMS: GOOGLE
accordance with OSH  Paper CLASSROOM/
work standards.
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. PERFORM TASKS IN ACCORDANCE WITH RELEVANT OSH POLICIES AND PROCEDURES.
Assessment
Methods
3.1 Relevant OSH work  OSH work The following BLENDED BLENDED
procedures are standards resources should be Learning Learning
identified in provided:
accordance with  Industry requirements: SYNCHRONOUS SYNCHRONOUS
workplace policies and related work Online/Face to face LEARNING LEARNING
procedures. activities LMS: GOOGLE  Oral
Communication MEET/ZOOM questioning
3.2 Work activities are  General OSH Tools ASYNCHRONOUS
executed in principles For BLENDED  Lecture/Video LEARNING
accordance with OSH Learning Conference  Written test
work standards.  OSH  Laptop/ Desktop  Interaction Answer Activity
violations computer  Discussion/Forum (Self-check)
3.3 Non-compliance work Non-  Android phones/  Demonstration/Vide
activities are reported compliance smart phone o Presentation
to appropriate work activities  Headset  Practical exercises/
personnel.  Tablets/ iPod/ Ipad Assignment
 Internet
connection/
access At least 10 ASYNCHRONOUS
mbps LEARNING
 Notebook LMS: GOOGLE
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
Unit of Competency : EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
Modules Title : EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
Module Descriptor : This module covers the knowledge, skills and attitude to identify
the efficiency and effectiveness of resource utilization, determine
causes of inefficiency and/or ineffectiveness of resource utilization
and convey inefficient and ineffective environmental practices.

LO1. Identify the efficient and effectiveness of resource utilization.

LO2. Determine causes of inefficiency and/or ineffectiveness of resource utilization.
LO3. Convey inefficient and ineffective environmental practices.
LO1. IDENTIFY THE EFFICIENT AND EFFECTIVENESS OF RESOURCE

UTILIZATION.
Assessment
Methods
1.1 Required resource  Importance of The following BLENDED BLENDED
utilization in the Environmental resources should be Learning Learning
workplace is Literacy provided:
measured using requirements: SYNCHRONOUS SYNCHRONOUS
appropriate  Environmental Online/Face to face LEARNING LEARNING
techniques. Work LMS: GOOGLE  Oral
Procedures Communication MEET/ZOOM questioning
1.2 Data are recorded in Tools ASYNCHRONOUS
accordance with  Waste For BLENDED  Lecture/Video LEARNING
workplace protocol. Minimization Learning Conference  Written test
 Laptop/ Desktop  Interaction Answer Activity
1.3 Recorded data are  Efficient Energy computer  Discussion/Forum (Self-check)
compared to Consumptions  Android phones/  Demonstration/Vide
determine the smart phone o Presentation
efficiency and  Headset  Practical exercises/
effectiveness of  Tablets/ iPod/ Ipad Assignment
resource utilization  Internet
according to connection/
established access At least 10 ASYNCHRONOUS
environmental work mbps LEARNING
procedures.  Notebook LMS: GOOGLE
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF
RESOURCE UTILIZATION.
Assessment
Methods
2.1 Potential causes of  Causes of The following BLENDED BLENDED
inefficiency and/or environmental resources should be Learning Learning
ineffectiveness are inefficiencies provided:
listed. and requirements: SYNCHRONOUS SYNCHRONOUS
ineffectiveness Online/Face to face LEARNING LEARNING
2.2 Causes of inefficiency LMS: GOOGLE  Oral
and/or ineffectiveness Communication MEET/ZOOM questioning
are identified through Tools ASYNCHRONOUS
deductive reasoning. For BLENDED  Lecture/Video LEARNING
Learning Conference  Written test
2.3 Identified causes of  Laptop/ Desktop  Interaction Answer Activity
inefficiency and/or computer  Discussion/Forum (Self-check)
ineffectiveness are  Android phones/  Demonstration/Vide
validated thru smart phone o Presentation
established  Headset  Practical exercises/
environmental  Tablets/ iPod/ Ipad Assignment
procedures.  Internet
connection/
mbps LEARNING
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES.
Assessment
Methods
3.1 Efficiency and  Appropriate The following BLENDED BLENDED
effectiveness of personnel to resources should be Learning Learning
resource utilization are address the provided:
reported to appropriate environmental requirements: SYNCHRONOUS SYNCHRONOUS
personnel. hazards Online/Face to face LEARNING LEARNING
LMS: GOOGLE  Oral
3.2 Concerns related  Environmental Communication MEET/ZOOM questioning
resource utilization are corrective Tools
discussed with actions For BLENDED  Lecture/Video ASYNCHRONOUS
appropriate personnel. Learning Conference LEARNING
 Laptop/ Desktop  Interaction  Written test
3.3 Feedback on computer  Discussion/Forum Answer Activity
information/ concerns  Android phones/  Demonstration/Vide (Self-check)
raised are clarified with smart phone o Presentation
appropriate personnel.  Headset  Practical exercises/
 Tablets/ iPod/ Ipad Assignment
 Internet
connection/
mbps LEARNING
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
Unit of Competency: PRACTICE ENTREPRENEURIAL SKILLS IN THE WORKPLACE
aligned with Promote Food and Beverage Products
Modules Title: PRACTICING ENTREPRENEURIAL SKILLS IN THE WORKPLACE
Module Descriptor: This module covers the outcomes required to apply entrepreneurial
workplace best practices and implement cost-effective operations.

LO1. Apply entrepreneurial and ineffective workplace best practices.

LO2. Communicate entrepreneurial workplace best practices.
LO3. Implement cost-effective operations.
LO1. APPLY ENTREPRENEURIAL AND INEFFECTIVE WORKPLACE BEST PRACTICES.
Assessment
Methods
1.1 Good practices relating  Workplace best The following BLENDED BLENDED
to workplace operations practices, resources should be Learning Learning
are observed and policies and provided:
selected following criteria requirements: SYNCHRONOUS SYNCHRONOUS
workplace policy. Online/Face to face LEARNING LEARNING
 Resources LMS: GOOGLE  Oral
1.2 Quality procedures and utilization Communication MEET/ZOOM questioning
practices are complied Tools ASYNCHRONOUS
with according to  Ways in For BLENDED  Lecture/Video LEARNING
workplace fostering Learning Conference  Written test
requirements. entrepreneurial  Laptop/ Desktop  Interaction Answer Activity
attitudes: computer  Discussion/Forum (Self-check)
1.3 Cost-conscious habits  Patience  Android phones/  Demonstration/Vide
in resource utilization  Honesty smart phone o Presentation
are applied based on  Quality-  Headset  Practical exercises/
industry standards. consciousn  Tablets/ iPod/ Ipad Assignment
ess  Internet
 Safety- connection/
consciousn access At least 10 ASYNCHRONOUS
ess mbps LEARNING
 Resourcefu  Notebook LMS: GOOGLE
lness  Paper CLASSROOM/
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES.
Assessment
Methods
2.1 Observed good  Workplace best The following BLENDED BLENDED
practices relating to practices, resources should be Learning Learning
workplace operations policies and provided:
are communicated to criteria requirements: SYNCHRONOUS SYNCHRONOUS
appropriate person. Online/Face to face LEARNING LEARNING
 Resources LMS: GOOGLE  Oral
2.2 Observed quality utilization Communication MEET/ZOOM questioning
procedures and Tools ASYNCHRONOUS
practices are  Ways in For BLENDED  Lecture/Video LEARNING
communicated to fostering Learning Conference  Written test
appropriate person. entrepreneurial  Laptop/ Desktop  Interaction Answer Activity
attitudes: computer  Discussion/Forum (Self-check)
2.3 Cost-conscious habits  Patience  Android phones/  Demonstration/Vide
in resource-utilization  Honesty smart phone o Presentation
are communicated  Quality-  Headset  Practical exercises/
based on industry consciousn  Tablets/ iPod/ Ipad Assignment
standards. ess  Internet
 Safety- connection/
consciousn access At least 10 ASYNCHRONOUS
ess mbps LEARNING
 Resourcefu  Notebook LMS: GOOGLE
lness  Paper CLASSROOM/
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. IMPLEMENT COST-EFFECTIVE OPERATIONS.

Criteria Methods
3.1 Preservation and  Optimization of The following BLENDED BLENDED
optimization of workplace resources should be Learning Learning
workplace resources is resources provided:
implemented in  5S procedures requirements: SYNCHRONOUS SYNCHRONOUS
accordance with and concepts Online/Face to face LEARNING LEARNING
enterprise policy.  Criteria for cost- LMS: GOOGLE  Oral
effectiveness Communication MEET/ZOOM questioning
3.2 Judicious use of  Workplace Tools ASYNCHRONOUS
workplace tools, productivity For BLENDED  Lecture/Video LEARNING
equipment and  Impact of Learning Conference  Written test
materials are observed entrepreneurial  Laptop/ Desktop  Interaction Answer Activity
according to manual mindset to computer  Discussion/Forum (Self-check)
and work. workplace  Android phones/  Demonstration/Vide
productivity smart phone o Presentation
3.3 Constructive  Ways in  Headset  Practical exercises/
contributions to office fostering  Tablets/ iPod/ Ipad Assignment
operations are made entrepreneurial  Internet
according to enterprise attitudes: connection/
requirements.  Patience access At least 10 ASYNCHRONOUS
 Honesty mbps LEARNING
3.4 Ability to work within  Quality-  Notebook LMS: GOOGLE
one’s allotted time and consciousn  Paper CLASSROOM/
finances is sustained. ess
 Pen MOODLE
 Safety-  Individual study
 Learning
consciousn Research
Management
ess
System (LMS)
 Resourcefu
 ECBLM/
lness
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
COMMON COMPETENCIES
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE embed with

Present Relevant Information
MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This unit of competency deals with knowledge, skills required to
access, increase and update industry knowledge. It includes seek
information on the industry and update industry knowledge.
NOMINAL DURATION : 3 hours
SUMMARY OF LEARNING OUTCOMES:
LO1. Seek information on the industry

LO2. Update industry knowledge
LO1: Seek information on the industry
Assessment
Methods
1. Sources of  Overview of The following BLENDED BLENDED
information on the quality resources should be Learning Learning
industry are correctly assurance in provided:
identified and the industry requirements: SYNCHRONOUS SYNCHRONOUS
accessed Online/Face to face LEARNING LEARNING
 Role of LMS: GOOGLE  Oral questioning
2. Information to individual staff Communication MEET/ZOOM
assist effective members Tools ASYNCHRONOS
work performance For BLENDED  Lecture/Video LEARNING
is obtained in line  Industry Learning Conference  Written test Answer
with job information  Laptop/ Desktop  Interaction Activity (Self-check)
requirements sources computer  Discussion/Forum
 Android phones/  Demonstration/Vide
3. Specific information  Ready skills smart phone o Presentation
on sector of work is needed to  Headset  Practical exercises/
accessed and access industry  Tablets/ iPod/ Assignment
updated information Ipad
 Internet
4. Industry information  Basic connection/ ASYNCHRONOS
is correctly applied competency access At least LEARNING
to day-to-day work skills needed to 10 mbps LMS: GOOGLE
activities access the  Notebook CLASSROOM/
internet  Paper MOODLE
 Pen  Individual study
 Learning Research
Management
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2: Update industry knowledge
Assessment
Methods
1. Informal and/or  Role of The following BLENDED BLENDED
formal research is individual staff resources should be Learning Learning
used to update members provided:
general knowledge requirements: SYNCHRONOUS SYNCHRONOUS
of the industry  Industry Online/Face to face LEARNING LEARNING
information LMS: GOOGLE  Oral questioning
2. Updated Communication MEET/ZOOM ASYNCHRONOS
knowledge is shared  Time Tools LEARNING
with customers and management For BLENDED  Lecture/Video  Written test Answer
colleagues as Learning Conference Activity (Self-check)
appropriate and  Ready skills  Laptop/ Desktop  Interaction
incorporated into needed to computer  Discussion/Forum
day-to-day working access industry  Android phones/  Demonstration/Vide
activities information smart phone o Presentation
 Headset  Practical
 Tablets/ iPod/ exercises/Assignme
Ipad nt
 Internet
connection/
access At least ASYNCHRONOS
10 mbps LEARNING
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES embed
with Practice Occupational Safety and health policies and
procedures
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This unit of competency deals with knowledge, skills and attitudes in
observing workplace hygiene procedures. It includes following
hygiene procedures and identifying and preventing hygiene risks.
LO1. Follow hygiene procedures

LO2. Identify and prevent hygiene risks
LO1: Follow hygiene procedures
Criteria Methods
1. Workplace  Typical hygiene The following BLENDED BLENDED
hygiene and control resources should be Learning Learning
procedures are procedures in provided:
implemented in the hospitality requirements: SYNCHRONOUS SYNCHRONOUS
line with enterprise and tourism Online/Face to face LEARNING LEARNING
and legal industries LMS: GOOGLE  Oral questioning
requirements Communication MEET/ZOOM
 Overview of Tools ASYNCHRONOUS
2. Handling and legislation and For BLENDED  Lecture/Video LEARNING
storage of items regulation in Learning Conference  Written test
are undertaken in relation to food  Laptop/ Desktop  Interaction Answer Activity
line with enterprise handling, computer  Discussion/Forum (Self-check)
and legal personal and  Android phones/  Demonstration/Vi
requirements general hygiene smart phone deo Presentation
 Ability to follow  Tablets/ iPod/ exercises/Assign
correct Ipad ment
procedures and  Internet
instructions connection/
access At least ASYNCHRONOUS
10 mbps LEARNING
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2: Identify and prevent hygiene risks
Criteria Methods
1. Potential  Overview of The following BLENDED BLENDED
hygiene risks are legislation and resources should be Learning Learning
identified in line regulation in provided:
with enterprise relation to food requirements: SYNCHRONOUS SYNCHRONOUS
procedures handling, Online/Face to face LEARNING LEARNING
personal and LMS: GOOGLE  Oral questioning
2. Action to general hygiene Communication MEET/ZOOM
minimize and Tools ASYNCHRONOUS
remove risks are  Knowledge on For BLENDED  Lecture/Video LEARNING
taken within scope factors which Learning Conference  Written test
of individual contribute to  Laptop/ Desktop  Interaction Answer Activity
responsibility of workplace computer  Discussion/Forum (Self-check)
enterprise/legal hygiene  Android phones/  Demonstration/Vi
requirements problems smart phone deo Presentation
3. Hygiene risks  General  Tablets/ iPod/ exercises/Assign
beyond the control hazards in Ipad ment
of individual staff handling of food,  Internet
members are linen and connection/
reported to the laundry and access At least ASYNCHRONOUS
appropriate person garbage, 10 mbps LEARNING
for follow up including major  Notebook LMS: GOOGLE
causes of  Paper CLASSROOM/
contamination  Pen MOODLE
and cross-  Learning  Individual study
infection Management Research
System (LMS)
 Sources of and  ECBLM/
reasons for food Digital CBLM
poisoning
For Face-to-face
 Ability to follow Learning
correct  Facilities
procedures and  Equipment
instructions
 Materials
 Information
 Application to
sheet/Modules
hygiene
principles
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS embed
Contribute to workplace innovation
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes inputting,
accessing, producing and transferring data using appropriate
hardware and software.
LO1. Plan and prepare for task to be undertaken

LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems
LO1: Plan and prepare for task to be undertaken
Criteria Methods
The following BLENDED BLENDED
1. Requirements of  Main types of resources should be Learning Learning
task are computer and provided:
determined basic features of requirements: SYNCHRONOUS SYNCHRONOUS
different Online/Face to face LEARNING LEARNING
2. Appropriate operating LMS: GOOGLE  Oral questioning
hardware and systems Communication MEET/ZOOM ASYNCHRONOUS
software is Tools LEARNING
selected according  Main parts of a For BLENDED  Lecture/Video  Written test
to task assigned computer Learning Conference Answer Activity
and required  Laptop/ Desktop  Interaction (Self-check)
outcome computer  Discussion/Forum
 Android phones/  Demonstration/Vid
3. Task is planned to smart phone eo Presentation
ensure OH & S  Headset  Practical
guidelines and  Tablets/ iPod/ exercises/
procedures are Ipad Assignment
followed  Internet
connection/
10 mbps LEARNING
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2: Input data into computer
Criteria Methods
 Basic The following BLENDED BLENDED
1. Data are entered ergonomics of resources should be Learning Learning
into the computer keyboard and provided:
using appropriate computer use requirements: SYNCHRONOUS SYNCHRONOUS
program/applicati  Storage Online/Face to face LEARNING LEARNING
on in accordance devices and LMS: GOOGLE  Oral questioning
with company basic categories Communication MEET/ZOOM
procedures of memory Tools ASYNCHRONOUS
For BLENDED  Lecture/Video LEARNING
2. Accuracy of Learning Conference  Written test
information is  Laptop/ Desktop  Interaction Answer Activity
checked and computer  Discussion/Forum (Self-check)
information is  Android phones/  Demonstration/Vid
saved in smart phone eo Presentation
accordance with  Headset  Practical
standard  Tablets/ iPod/ exercises/Assignm
operating Ipad ent
procedures  Internet
connection/
10 mbps LEARNING
3. Inputted data are  Notebook LMS: GOOGLE
stored in storage  Paper CLASSROOM/
media according
 Pen MOODLE
to requirements  Individual study
 Learning
Management Research
4. Work is
System (LMS)
performed within
 ECBLM/
ergonomic
Digital CBLM
guidelines
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3: Access information using computer
Criteria Methods
1. Correct  Relevant types The following BLENDED BLENDED
program/applicatio of software resources should be Learning Learning
n is selected provided:
based on job  Desktop icons requirements: SYNCHRONOUS SYNCHRONOUS
requirements Online/Face to face LEARNING LEARNING
LMS: GOOGLE  Oral questioning
2. Program/applicatio Communication MEET/ZOOM
n containing the Tools ASYNCHRONOUS
information For BLENDED  Lecture/Video LEARNING
required is Learning Conference  Written test
accessed  Laptop/ Desktop  Interaction Answer Activity
according to computer  Discussion/Forum (Self-check)
company  Android phones/  Demonstration/Vide
procedures smart phone o Presentation
 Headset  Practical exercises/
3. Desktop icons  Tablets/ iPod/ Assignment
are correctly Ipad
selected, opened  Internet
and closed for connection/ ASYNCHRONOUS
navigation access At least LEARNING
purposes 10 mbps LMS: GOOGLE
 Notebook CLASSROOM/
4. Keyboard  Paper MOODLE
techniques are  Individual study
 Pen
carried out in line
with OH & S
Management
requirements for
System (LMS)
safe use of
 ECBLM/
keyboards
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO4: Produce/output data using computer system
Criteria Methods
1. Entered data are  OH & S resources should be Learning Learning
processed using principles and provided:
appropriate responsibilities requirements: SYNCHRONOUS SYNCHRONOUS
software Online/Face to face LEARNING LEARNING
commands  Calculating LMS: GOOGLE  Oral questioning
computer Communication MEET/ZOOM
2. Data are printed capacity Tools ASYNCHRONOUS
out as required For BLENDED  Lecture/Video LEARNING
using computer Learning Conference  Written test
hardware/periphe  Laptop/ Desktop  Interaction Answer Activity
ral devices in computer  Discussion/Forum (Self-check)
accordance with  Android phones/  Demonstration/Vide
standard smart phone o Presentation
operating  Headset  Practical exercises/
procedures  Tablets/ iPod/ Assignment
Ipad
3. Files and data  Internet
are transferred connection/ ASYNCHRONOUS
between access At least LEARNING
compatible 10 mbps LMS: GOOGLE
systems using  Notebook CLASSROOM/
computer  Paper MOODLE
software,  Individual study
 Pen
hardware/
peripheral
Management
devices in
System (LMS)
accordance with
 ECBLM/
standard
Digital CBLM
operating
For Face-to-face
procedures.
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO5: Maintain computer equipment and systems
Criteria Methods
1. Systems for  General resources should be Learning Learning
cleaning, minor security provided:
maintenance requirements: SYNCHRONOUS SYNCHRONOUS
and replacement Online/Face to face LEARNING LEARNING
of consumables  Maintenance LMS: GOOGLE  Oral questioning
are implemented procedure for Communication MEET/ZOOM
computer Tools ASYNCHRONOUS
2. Procedures for For BLENDED  Lecture/Video LEARNING
ensuring security  Applying Learning Conference  Written test
of data, including maintenance  Laptop/ Desktop  Interaction Answer Activity
regular back-ups procedures computer  Discussion/Forum (Self-check)
and virus checks  Android phones/  Demonstration/Video
are implemented smart phone Presentation
in accordance  Headset  Practical exercises/
with standard  Tablets/ iPod/ Assignment
operating Ipad
procedures  Internet
connection/ ASYNCHRONOUS
3. Basic file access At least LEARNING
maintenance 10 mbps LMS: GOOGLE
procedures are  Notebook CLASSROOM/
implemented in  Paper MOODLE
line with the  Individual study
 Pen
standard
operating
Management
procedures
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES embed
Practice Occupational Safety and Health Policies and
Procedures
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This unit of competency deals with knowledge, skills and attitude in
following health, safety and security practices. It includes dealing with
emergency situations and maintaining safe personal presentation
standards.

LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards
LO1: Follow workplace procedures for health, safety and security practices
Criteria Methods
1. Correct health,  Workplace The following BLENDED BLENDED
safety and Health, resources should be Learning Learning
security safety and provided:
procedures are security requirements: SYNCHRONOUS SYNCHRONOUS
followed in line procedure Online/Face to face LEARNING LEARNING
with legislation,  Breaches of LMS: GOOGLE  Oral questioning
regulations and procedure Communication MEET/ZOOM
enterprise Tools ASYNCHRONOUS
procedures For BLENDED  Lecture/Video LEARNING
Learning Conference  Written test Answer
2. Breaches of  Laptop/ Desktop  Interaction Activity (Self-check)
health, safety and computer  Discussion/Forum
security  Android phones/  Demonstration/
procedures are smart phone Video Presentation
identified and  Headset  Practical exercises/
reported in line  Tablets/ iPod/ Assignment
with enterprise Ipad
procedure  Internet
3. Suspicious access At least LEARNING
behavior or 10 mbps LMS: GOOGLE
unusual  Notebook CLASSROOM/
occurrence are  Paper MOODLE
reported in line  Individual study
 Pen
with enterprise
procedure
Management
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. Deal with emergency situations
Criteria Methods
1. Emergency and The following BLENDED BLENDED
potential resources should be Learning Learning
emergency  Applying provided:
situations are emergency requirements: SYNCHRONOUS SYNCHRONOUS
recognized and procedures Online/Face to face LEARNING LEARNING
appropriate action LMS: GOOGLE  Oral questioning
are taken within Communication MEET/ZOOM
individual’s scope Tools ASYNCHRONOUS
of responsibility For BLENDED  Lecture/Video LEARNING
Learning Conference  Written test Answer
2. Emergency  Laptop/ Desktop  Interaction Activity (Self-check)
procedures are computer  Discussion/Forum
followed in line  Android phones/  Demonstration/
with enterprise smart phone Video Presentation
procedures  Headset  Practical exercises/
 Tablets/ iPod/ Assignment
3. Assistance is Ipad
sought from  Internet
colleagues to connection/ ASYNCHRONOUS
resolve or respond access At least LEARNING
to emergency 10 mbps LMS: GOOGLE
situations  Notebook CLASSROOM/
 Paper MOODLE
4. Details of  Individual study
 Pen
emergency
situations are
Management
reported in line
System (LMS)
with enterprise
 ECBLM/
procedures
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. Maintain safe personal presentation standards
Criteria Methods
1. Safe personal  Safety The following BLENDED BLENDED
standards are practices resources should be Learning Learning
identified and 5S provided:
followed in line Implemen- requirements: SYNCHRONOUS SYNCHRONOUS
with enterprise tation Online/Face to face LEARNING LEARNING
requirements LMS: GOOGLE  Oral questioning
 Following Communication MEET/ZOOM
safe Tools ASYNCHRONOUS
personal For BLENDED  Lecture/Video LEARNING
standards Learning Conference  Written test Answer
 Laptop/ Desktop  Interaction Activity (Self-check)
computer  Discussion/Forum
 Android phones/  Demonstration/
smart phone Video Presentation
 Headset  Practical exercises/
 Tablets/ iPod/ Assignment
Ipad
 Internet
access At least LEARNING
10 mbps LMS: GOOGLE
 Paper MOODLE
Management
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE embed
Participate in Workplace Communication
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This unit of competency deals with knowledge, skills and attitude
in providing effective customer service. It includes greeting
customer, identifying customer needs, delivering service
customer, handling queries through use of common business
tools and technology and handling complaints/conflict situation,
evaluation and recommendation.

LO1. Greet customer
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints evaluation and recommendations
LO1: Greet customer
Criteria Methods
1. Guests are greeted Communication The following resources BLENDED BLENDED
in line with should be provided: Learning Learning
enterprise  Interactive requirements:
procedure communicatio Online/Face to face SYNCHRONOUS SYNCHRONOUS
n with others LEARNING LEARNING
2. Verbal and non-  Interpersonal Communication Tools LMS: GOOGLE  Oral questioning
verbal skills/social For BLENDED MEET/ZOOM
communications graces with Learning ASYNCHRONOUS
are appropriate to sincerity  Laptop/ Desktop  Lecture/Video LEARNING
the given situation computer Conference  Written test
Attitude  Android phones/  Interaction Answer Activity
3. Non -verbal smart phone  Discussion/Forum (Self-check)
communication  Attentive,  Headset  Demonstration/
of customer is patient and  Tablets/ iPod/ Ipad Video
observed cordial  Internet connection/ Presentation
responding to  Eye-to-eye access At least 10  Practical
customers contact mbps exercises/
 Maintain  Notebook Assignment
4. Sensitivity to teamwork and  Paper
cultural and social cooperation  Pen
differences is
 Learning ASYNCHRONOUS
demonstrated LEARNING
Management
System (LMS) LMS: GOOGLE
 ECBLM/ CLASSROOM/
Digital CBLM MOODLE
 Individual study
For Face-to-face Research
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2: Identify customers’ needs
Criteria Methods
1. Appropriate 1.1. Communication The following resources BLENDED BLENDED
interpersonal should be provided: Learning Learning
skills are used to 1.2. Theory requirements:
ensure that Online/Face to face SYNCHRONOUS SYNCHRONOUS
customer needs  Selling/up LEARNING LEARNING
are accurately selling Communication Tools LMS: GOOGLE  Oral questioning
identified techniques For BLENDED MEET/ZOOM
 Interview Learning ASYNCHRONOUS
2. Customer needs techniques  Laptop/ Desktop  Lecture/Video LEARNING
are assessed for  Conflict computer Conference  Written test
urgency so that resolution  Android phones/  Interaction Answer Activity
priority for service  Communication smart phone  Discussion/Forum (Self-check)
delivery can be process  Headset  Demonstration/
identified  Communication  Tablets/ iPod/ Ipad Video
barriers  Internet connection/ Presentation
3. Customers are access At least 10  Practical
provided with mbps exercises/
information  Notebook Assignment
 Paper
4. Personal limitation
 Pen
in addressing
 Learning ASYNCHRONOUS
customer and LEARNING
Management
needs is identified LMS: GOOGLE
System (LMS)
and where CLASSROOM/
 ECBLM/
appropriate, MOODLE
Digital CBLM
assistance is  Individual study
sought from Research
For Face-to-face
supervisor
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3: Deliver service to customer
Criteria Methods
1. Customer needs  Good time The following BLENDED BLENDED
are promptly management resources should be Learning Learning
attended to in line provided:
with enterprise  Ability to work requirements: SYNCHRONOUS SYNCHRONOUS
procedure calmly and Online/Face to face LEARNING LEARNING
unobtrusively LMS: GOOGLE  Oral questioning
2. Appropriate effectively Communication MEET/ZOOM
rapport is Tools ASYNCHRONOUS
maintained with For BLENDED  Lecture/Video LEARNING
customer to Learning Conference  Written test
enable high quality  Laptop/ Desktop  Interaction Answer Activity
service delivery computer  Discussion/Forum (Self-check)
3. Opportunity to smart phone Video
enhance the  Headset Presentation
quality of service  Tablets/ iPod/ Ipad  Practical
and products are  Internet exercises/
taken wherever connection/ Assignment
possible access At least 10
mbps
 Notebook ASYNCHRONOUS
 Paper LEARNING
 Pen LMS: GOOGLE
 Learning CLASSROOM/
Management MOODLE
System (LMS)  Individual study
 ECBLM/ Research
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO4: Handle queries through telephone, fax machine, internet and email
Criteria Methods
1. Used telephone,  Ability to handle The following BLENDED BLENDED
computer, fax telephone resources should be Learning Learning
machine, internet inquiries and provided:
efficiently to conservations requirements: SYNCHRONOUS SYNCHRONOUS
determine  Correct Online/Face to face LEARNING LEARNING
customer procedure in LMS: GOOGLE  Oral questioning
requirements handling Communication MEET/ZOOM
telephone Tools ASYNCHRONOUS
2. Queries/ inquiries For BLENDED  Lecture/Video LEARNING
information are Learning Conference  Written test
recorded in line  Laptop/ Desktop  Interaction Answer Activity
with enterprise computer  Discussion/Forum (Self-check)
procedure  Android phones/  Demonstration/
smart phone Video
3. Queries are acted  Headset Presentation
upon promptly and  Tablets/ iPod/ Ipad  Practical
correctly in line  Internet exercises/
with enterprise connection/ Assignment
procedure access At least 10
mbps
 Paper LEARNING
 Pen LMS: GOOGLE
 Learning CLASSROOM/
Management MOODLE
 ECBLM/ Research
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO5: Handle complaints, evaluation and recommendations
Criteria Methods
1. Guests are The following BLENDED BLENDED
greeted with a smile  Proper way of resources should be Learning Learning
and eye-to-eye handling provided:
contact complaints requirements: SYNCHRONOUS SYNCHRONOUS
 Ability to apply Online/Face to face LEARNING LEARNING
2. Responsibility basic principles LMS: GOOGLE  Oral questioning
for resolving the of conflict Communication MEET/ZOOM
complaint is taken resolution and Tools ASYNCHRONOUS
within limit of respond to For BLENDED  Lecture/Video LEARNING
responsibility complaints. Learning Conference  Written test
 Laptop/ Desktop  Interaction Answer Activity
3. Nature and computer  Discussion/Forum (Self-check)
details of complaint  Android phones/  Demonstration/
are established and smart phone Video Presentation
agreed with the  Headset  Practical
customer  Tablets/ iPod/ exercises/
Ipad Assignment
4. Appropriate  Internet
action is taken to connection/
resolve the access At least ASYNCHRONOUS
complaint to the 10 mbps LEARNING
customers  Notebook LMS: GOOGLE
satisfaction  Paper CLASSROOM/
wherever possible
 Pen MOODLE
Management Research
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
CORE COMPETENCY : PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE
MODULE TITLE : PREPARING THE DINING ROOMS/RESTAURANTS
AREA FOR SERVICE
MODULE DESCRIPTION : This module covers the knowledge and skills required in the
preparation of the dining room /restaurant area before the start of
the service operations. It involves opening duties or the dining
room mise-en-place prior to service. This unit includes the
knowledge and skills in taking reservations, preparing service
stations, table setting, and setting the ambiance of the
foodservice facility.
NOMINAL DURATION : 60 hrs.
LEVEL OF QUALIFICATION : NC II
At the completion of the module the trainees/students should be able to:
LO1: Take table reservations

LO2: Prepare service stations and equipment
LO3: Set-up the tables in the dining area
LO4: Set the mood/ambiance of the dining area
LO1.TAKE TABLE RESERVATIONS
Assessment
Methods
1.1 Inquiries are answered  Foodservice The following resources BLENDED BLENDED
promptly, clearly and operations MUST be provided: Learning Learning
accurately.  Telephone Online/Face to face
1.2 Pertinent questions are ethics  Different tableware SYNCHRONOUS SYNCHRONOUS
asked to complete the  Reservations and dining room LEARNING LEARNING
details of the process equipment. LMS: GOOGLE  Oral
reservations.  Table skirting and MEET/ZOOM questioning
1.3 Reservations data are set-up
paraphernalia  Lecture/Video ASYNCHRONOUS
recorded on forms
Cloth napkins Conference LEARNING
accurately based on the
establishment’s (correct size and  Interaction  Written test
standards. material)  Discussion/Foru Answer Activity
Communication Tools m (Self-check)
1.4 Details of the reservations
For BLENDED  Demonstration/
are repeated and
Learning Video Face to face
confirmed with the party
 Laptop/ Desktop Presentation  Demonstration
making the reservation.
computer  Practical
1.5 Additional information
 Android phones/ exercises/Assig
about the food service
smart phone nment
establishment is provided
 Headset
when necessary.
 Tablets/ iPod/ Ipad
 Internet connection/ ASYNCHRONOUS
access At least 10 LEARNING
mbps LMS: GOOGLE
 Paper MOODLE
 Learning  Research
Management
System (LMS) FACE TO FACE
 ECBLM/
Digital CBLM  Demonstration
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
 Performance
Criteria
LO2. PREPARE SERVICE STATIONS AND EQUIPMENT
Assessment
Methods
2.1 Service or waiter’s  Basic types of The following resources BLENDED BLENDED
stations are stocked tableware MUST be provided: Learning Learning
with supplies a.Dinnerware Online/Face to face
necessary for service. b.Beverage  Different tableware SYNCHRONOUS SYNCHRONOUS
2.2 All tableware and ware/glassware and dining room LEARNING LEARNING
dining room c.Silverware/ equipment. LMS: GOOGLE  Oral
cutlery MEET/ZOOM
equipment are cleaned,  Table skirting and questioning
wiped and put in their  Station mise-
set-up
proper places. en-place  Lecture/Video ASYNCHRONOUS
paraphernalia Conference
2.3 Special tent cards and LEARNING
similar special displays
Cloth napkins  Interaction  Written test
are put up for (correct size and  Discussion/ Answer Activity
promotion. material) Forum
(Self-check)
2.4 Cleanliness and Communication Tools  Demonstration/
condition of all tables, For BLENDED Video
Presentation Face to face
tableware and dining Learning
room equipment are  Practical  Demonstration
 Laptop/ Desktop
checked. exercises/
computer Assignment
2.5 Water pitchers and ice
 Android phones/
buckets are filled.
smart phone
2.6 Electrical appliance or
equipment like coffee  Headset ASYNCHRONOUS
pots, tea pots, plate  Tablets/ iPod/ Ipad LEARNING
warmers etc. in the  Internet connection/ LMS: GOOGLE
dining area are turned CLASSROOM/
access At least 10
on and kept ready. MOODLE
mbps
2.7 Condiments and sauce  Individual study
 Notebook
bottles are refilled and  Research
the necks and tops of  Paper
the bottles are wiped  Pen FACE TO FACE
clean and dry.  Learning
 Demonstration
Management
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
 Performance
Criteria
LO3. SET-UP THE TABLES IN THE DINING AREA
Assessment
Methods
3.1 Tables are set according  General rules in The following resources BLENDED BLENDED
to the standards of the laying MUST be provided: Learning Learning
food service covers/table set- Online/Face to face
establishment.  Different tableware SYNCHRONOUS SYNCHRONOUS
up
3.2 In cases where the menu and dining room LEARNING LEARNING
 Different napkin
is pre-arranged or fixed, equipment. LMS: GOOGLE  Oral
folding styles MEET/ZOOM
covers are set correctly  Table skirting and questioning
according to the  Banquet set-up
set-up
predetermined menu. styles  Lecture/Video ASYNCHRONOUS
paraphernalia
3.3 Tableware and  Table skirting Conference LEARNING
glassware are wiped and style
polished before they are (correct size and  Discussion/Forum Answer Activity
set up on the table. material)  Demonstration/Vi
(Self-check)
3.4 Cloth napkins are folded Communication Tools deo Presentation
properly and laid on the For BLENDED  Practical
exercises/Assign Face to face
table appropriately Learning
according to napkin ment  Demonstration
 Laptop/ Desktop
folding style. computer
3.5 Buffet or display tables
 Android phones/ ASYNCHRONOUS
are skirted properly
taking into account smart phone LEARNING
symmetry, balance and  Headset LMS: GOOGLE
harmony in size and  Tablets/ iPod/ Ipad CLASSROOM/
design.  Internet connection/ MOODLE
access At least 10  Individual study
mbps  Research
 Notebook
 Paper FACE TO FACE
 Pen
 Learning  Demonstration
Management
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
 Performance
Criteria
LO4. SET THE MOOD/AMBIANCE OF THE DINING AREA
Assessment
Methods
4.1 Lights are adjusted  Set the The following resources BLENDED BLENDED
according to time of the mood/ambiance MUST be provided: Learning Learning
day. of the dining area Online/Face to face
4.2 Tables, chairs and other  Different tableware SYNCHRONOUS SYNCHRONOUS
dining room furniture are and dining room LEARNING LEARNING
arranged to ensure comfort equipment. LMS: GOOGLE  Oral
and convenience of the  Table skirting and MEET/ZOOM questioning
guests. set-up
4.3 Appropriate music is  Lecture/Video ASYNCHRONOUS
paraphernalia Conference
played when applicable LEARNING
4.4 Floors/carpets are cleaned
and made sure are dry.
(correct size and  Discussion/Forum Answer Activity
material)  Demonstration/
4.5 Air-condition or cooling (Self-check)
Communication Tools Video
units are adjusted for the
For BLENDED Presentation
comfort of the guests Face to face
Learning  Practical
4.6 Decorations are set-up exercises/  Demonstration
according to theme or  Laptop/ Desktop
Assignment
concept of the dining room computer
 Android phones/
smart phone ASYNCHRONOUS
 Headset LEARNING
 Tablets/ iPod/ Ipad LMS: GOOGLE
 Internet connection/ CLASSROOM/
MOODLE
access At least 10
mbps
 Research
 Notebook
 Paper
FACE TO FACE
 Pen
 Learning
 Demonstration
Management
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
 Performance
Criteria
CORE COMPETENCY : WELCOME GUESTS AND TAKE FOOD AND
BEVERAGE ORDERS
MODULE TITLE : WELCOMING GUESTS AND TAKING FOOD
AND BEVERAGE ORDERS
MODULE DESCRIPTION : This module deals with the knowledge and skills required
in providing pre-meal services to the dining guests as soon as
they arrive in the foodservice facility. It covers the dining room or
restaurant service procedures before the food and beverage
orders are served. This unit involves the initial steps in the
sequence of service that includes the welcoming of guests,
seating the guests, taking food and beverage orders and liaising
between the kitchen and the service area.
LEVEL OF QUALIFICATION : NC II
LO1: Welcome and greet guests

LO2: Seat the guests
LO3: Take food and beverage orders
LO4: Liaise between kitchen and service areas
LO1. WELCOME AND GREET GUESTS
Assessment
Methods
1.1 Guests are  Basic The following resources BLENDED BLENDED
acknowledged as soon communication skills MUST be provided: Learning Learning
as they arrive.  Welcoming and Online/Face to face
1.2 Guests are greeted with  Different order SYNCHRONOUS SYNCHRONOUS
an appropriate greeting guests
taking systems. LEARNING LEARNING
procedures
welcome.  Different menu LMS: GOOGLE  Oral
1.3 Details of reservations MEET/ZOOM questioning
forms)
are checked based on
Communication Tools
established standard  Lecture/Video ASYNCHROUNOS
policy. For BLENDED Conference LEARNING
Learning  Interaction  Written test
 Laptop/ Desktop  Discussion/Foru Answer Activity
computer m
(Self-check)
 Android phones/  Demonstration/V
smart phone ideo
 Headset
 Practical  Demonstration
 Tablets/ iPod/ Ipad exercises/
 Internet connection/ Assignment
access At least 10
mbps
 Paper LEARNING
LMS: GOOGLE
 Pen
CLASSROOM/
 Learning MOODLE
Management System  Individual study
(LMS)  Research
 ECBLM/
Digital CBLM FACE TO FACE
For Face-to-face
Learning  Demonstration
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
 Performance Criteria
LO2. SEAT THE GUESTS
Assessment
Methods
2.1 Guests are escorted  Seating guests The following resources BLENDED BLENDED
and seated according procedures MUST be provided: Learning Learning
to table allocations Online/Face to face
2.2 Tables are utilized  Different order taking SYNCHRONOUS SYNCHRONOUS
according to the systems. LEARNING LEARNING
number of party.  Different menu LMS: GOOGLE  Oral
2.3 Guests are seated MEET/ZOOM questioning
forms)
evenly among Communication Tools
stations to control the  Lecture/Video ASYNCHRONOS
For BLENDED Conference
traffic flow of guests LEARNING
Learning  Interaction
in the dining room.  Written test
2.4 Cloth napkins are  Laptop/ Desktop  Discussion/ Answer Activity
opened for the computer Forum
(Self-check)
guests when  Android phones/  Demonstration/
applicable. smart phone Video
2.5 Water is served  Headset
when applicable,  Tablets/ iPod/ Ipad
according to the exercises/
standards of the
foodservice facility. access At least 10
mbps
 Notebook ASYNCHRONOS
 Paper LEARNING
LMS: GOOGLE
 Pen
CLASSROOM/
 Learning MOODLE
(LMS)  Research
 ECBLM/
For Face-to-face
Learning  Demonstration
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. TAKE FOOD AND BEVERAGE ORDERS
Assessment
Methods
3.1 Guests are presented  Basic Menu types The following resources BLENDED BLENDED
with the menu  Order taking MUST be provided: Learning Learning
according to procedures Online/Face to face
established standard  Different order SYNCHRONOUS SYNCHRONOUS
practice.  Principles of
taking systems. LEARNING LEARNING
promotion and
3.2 Orders are taken  Different menu LMS: GOOGLE  Oral
completely in selling MEET/ZOOM
forms) questioning
accordance with the  Suggestive selling
establishment’s Communication Tools
techniques  Lecture/Video ASYNCHRONOUS
standard procedures. For BLENDED Conference LEARNING
3.3 Special requests and Learning  Interaction  Written test
requirements are noted  Laptop/ Desktop  Discussion/
accurately. Answer Activity
computer Forum
3.4 Orders are repeated (Self-check)
back to the guests to Video
confirm items. smart phone Face to face
Presentation
3.5 Tableware and cutlery  Headset
appropriate for the  Tablets/ iPod/ Ipad exercises/
menu choices are  Internet connection/ Assignment
provided and adjusted
access At least 10
in accordance with
establishment mbps
procedures.  Notebook ASYNCHRONOUS
 Paper LEARNING
LMS: GOOGLE
 Pen
CLASSROOM/
 Learning MOODLE
(LMS)  Research
 ECBLM/
For Face-to-face  Demonstration
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO4. LIAISE BETWEEN KITCHEN AND SERVICE AREAS
Assessment
Methods
4.1 Orders are placed and  Skill in Technology The following resources BLENDED BLENDED
sent to the kitchen knowledge (e.g. MUST be provided: Learning Learning
promptly. POS, electronic Online/Face to face
4.2 Quality of food is  Different order SYNCHRONOUS SYNCHRONOUS
order tablet, etc
checked in accordance taking systems. LEARNING LEARNING
with establishment  Different menu LMS: GOOGLE  Oral questioning
standards MEET/ZOOM
4.3 Tableware is checked forms)
Communication Tools ASYNCHRONOS
for chips, marks,  Lecture/Video LEARNING
cleanliness, spills, and For BLENDED Conference  Written test
drips Learning  Interaction Answer Activity
4.4 Plates and/or trays are  Laptop/ Desktop  Discussion/Foru
carried out safely. (Self-check)
computer m
4.5 Colleagues are advised  Demonstration/
promptly regarding  Android phones/ Face to face
smart phone Video
readiness of items for Presentation  Demonstration
service  Headset
 Practical
4.6 Information about  Tablets/ iPod/ Ipad exercises/
special requests,  Internet connection/ Assignment
dietary or cultural
access At least 10
requirements is relayed
accurately to kitchen mbps
where appropriate.  Notebook ASYNCHRONOS
4.7 Work technology are  Paper LEARNING
observed according to LMS: GOOGLE
 Pen
establishment standard CLASSROOM/
 Learning MOODLE
policy and procedures
(LMS)  Research
 ECBLM/
 Demonstration
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
CORE COMPETENCY : PROMOTE FOOD AND BEVERAGE PRODUCTS embed with
Practice Entrepreneurial Skills in the Workplace
MODULE TITLE : PROMOTING FOOD AND BEVERAGE PRODUCTS
MODULE DESCRIPTOR : This module deals with the knowledge and skills required in
providing advice to customers on food and beverage products in
foodservice enterprises.
LO1 Know the product

LO2 Undertake Suggestive selling
LO3 Carry out up selling strategies
LO1. KNOW THE PRODUCT
Assessment
Methods
1.1 Names and  Menu The following resources BLENDED BLENDED
pronunciations of familiarization MUST be provided: Learning Learning
dishes in the menu are  Types of Menus Online/Face to face
mastered.  Menu SYNCHRONOUS SYNCHRONOUS
1.2 Ingredients of dishes  Food pairing
 Order taking LEARNING LEARNING
are memorized.  Beverage pairing LMS: GOOGLE  Oral questioning
systems)
1.3 Sauces and MEET/ZOOM
accompaniments are ASYNCHRONOUS
Communication Tools
known by heart.  Lecture/Video LEARNING
1.4 Descriptions of every For BLENDED Conference  Written test
item in the menu are Learning  Interaction Answer Activity
studied.  Laptop/ Desktop  Discussion/
1.5 Common food (Self-check)
computer Forum
allergens are mastered  Demonstration/
to prevent serious  Android phones/ Face to face
smart phone Video
health consequences. Presentation  Demonstration
 Headset
 Practical
access At least 10
mbps
 Paper LEARNING
LMS: GOOGLE
 Pen
CLASSROOM/
 Learning MOODLE
(LMS)  Research
 ECBLM/
For Face-to-face  Demonstration

Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. UNDERTAKE SUGGESTIVE SELLING
Assessment
Methods
2.1 Information about the  Suggestive selling The following resources BLENDED BLENDED
food items are techniques and MUST be provided: Learning Learning
provided in clear principles Online/Face to face
explanations and  Ability to make  Menu SYNCHRONOUS SYNCHRONOUS
descriptions.
suggestions and  Order taking LEARNING LEARNING
recommendations systems) LMS: GOOGLE  Oral questioning
2.2 Items on specials or in line with MEET/ZOOM
promos are offered to customer wants
Communication Tools ASYNCHRONOUS
assist guests with food and needs  Lecture/Video LEARNING
For BLENDED
and beverage Conference  Written test
selections. Learning  Interaction Answer Activity
2.3 Name of specific menu  Laptop/ Desktop  Discussion/ (Self-check)
items are suggested to computer Forum
guests rather than just  Android phones/  Demonstration/
Video Face to face
mentioning the general smart phone
Presentation  Demonstration
categories in the  Headset
 Practical
menu to help them  Tablets/ iPod/ Ipad exercises/
make the choice and  Internet connection/ Assignment
know what they want. access At least 10
2.4 Standard food and mbps
beverage pairings are  Notebook ASYNCHRONOUS
recommended.  Paper LEARNING
LMS: GOOGLE
2.5 Several choices are  Pen
CLASSROOM/
given to provide more  Learning MOODLE
options to guests Management System  Individual study
2.6 Descriptive words are (LMS)  Research
used while explaining  ECBLM/
the dishes to make it Digital CBLM FACE TO FACE
more tempting and
appetizing. For Face-to-face  Demonstration
2.7 Suggestive selling is Learning
carried out discreetly so  Facilities
as not to be too pushy  Equipment
or too aggressive  Materials
 Information
sheet/Modules
LO3. CARRY OUT UPSELLING STRATEGIES
Assessment
Methods
3.1 Slow moving but highly  Upselling The following resources BLENDED BLENDED
profitable items are techniques MUST be provided: Learning Learning
suggested to increase  Food allergens Online/Face to face
guest checks.  Menu SYNCHRONOUS SYNCHRONOUS
 Order taking LEARNING LEARNING
3.2 Second servings of systems) LMS: GOOGLE  Oral questioning
items ordered are MEET/ZOOM
offered. ASYNCHRONOUS
Communication Tools
 Lecture/Video LEARNING
3.3 Food portion or size is For BLENDED Conference  Written test
mentioned for possible Learning  Interaction Answer Activity
adjustments with the  Laptop/ Desktop  Discussion/Foru
orders. (Self-check)
computer m
 Android phones/  Demonstration/V
3.4 New items are ideo Face to face
smart phone
recommended to Presentation  Demonstration
regular guests to  Headset
 Practical
encourage them to try  Tablets/ iPod/ Ipad exercises/Assign
other items in the  Internet connection/ ment
menu.
access At least 10
mbps
 Paper LEARNING
LMS: GOOGLE
 Pen
CLASSROOM/
 Learning MOODLE
(LMS)  Research
 ECBLM/
 Demonstration
For Face-to-face
Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
CORE COMPETENCY : PROVIDE FOOD AND BEVERAGE SERVICES TO GUEST
MODULE TITLE : PROVIDING FOOD AND BEVERAGE SERVICE TO

GUEST
MODULE DESCRIPTION : This module deals with the knowledge and skills required in the
provision of food and beverage service to guests in various types
of dining venues and diverse styles of service. This unit focuses
on the procedures in the delivery of food and beverages to the
guest as well as on the knowledge and skills that underpins the
efficient work performance in assisting the dining guest during
and after the meal service.
LO1 Serve food orders

LO2 Assist the diners
LO3 Perform banquets or catering food service.
LO4 Serve beverage orders.
LO5 Process payments and receipts
LO6 Conclude food service and close down dining area.
LO7 Manage intoxicated persons.
LO1. SERVE FOOD ORDERS
Assessment
Methods
1.1 Food orders are picked  Different The following resources BLENDED BLENDED
up promptly from Food service MUST be provided: Learning Learning
service areas. styles Online/Face to face
1.2 Food orders are  Different kinds of SYNCHRONOUS SYNCHRONOUS
for  Sequence of
checked tableware: dinnerware, LEARNING LEARNING
service
presentation and glassware, flatware, LMS: GOOGLE  Oral questioning
appropriate garnish and  Carrying MEET/ZOOM
hollowware
accompaniments. plates and ASYNCHRONOUS
 Wines (unopened
1.3 Food orders are served trays  Lecture/Video LEARNING
to the guests who bottles) Conference  Written test
ordered them.  Bar tools (e.g. Cork  Interaction
1.4 Food orders are served Answer Activity
screw or wine opener)  Discussion/ (Self-check)
and cleared with  Dining room/restaurant Forum
minimal disturbance to  Demonstration/
the other guests and in equipment e.g Coffee Face to face
pots. dumbwaiter (stand) Video
accordance to hygienic Presentation  Demonstration
requirements. Communication Tools
 Practical
1.5 Food orders are served For BLENDED Learning exercises/
in accordance with the  Laptop/ Desktop Assignment
enterprise serving computer
style standards.
1.6 Name of the dish or  Android phones/ smart
order is mentioned phone ASYNCHRONOUS
upon serving the guest.  Headset LEARNING
LMS: GOOGLE
1.7 Sequence of service  Tablets/ iPod/ Ipad
and meal delivery is CLASSROOM/
 Internet connection/ MOODLE
monitored in
access At least 10 mbps  Individual study
accordance with
 Notebook
enterprise procedures.  Research
 Paper
 Pen FACE TO FACE
 Learning Management  Demonstration
System (LMS)
 ECBLM/
Digital CBLM
For Face-to-face Learning
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO2. ASSIST THE DINERS
Criteria Methods
2.1 Additional requests  Handling The following resources BLENDED BLENDED
or needs of the guests with MUST be provided: Learning Learning
guests are special needs Online/Face to face
anticipated.  Different kinds of SYNCHRONOUS SYNCHRONOUS
2.2 Additional food and tableware: LEARNING LEARNING
beverage are offered dinnerware, LMS: GOOGLE  Oral questioning
and served at the glassware, flatware, MEET/ZOOM
appropriate times. hollowware ASYNCHRONOUS
2.3 Necessary  Lecture/Video LEARNING
 Wines (unopened
condiments and Conference  Written test
appropriate
bottles)  Interaction Answer Activity
tableware are  Bar tools (e.g. Cork  Discussion/ (Self-check)
provided based on screw or wine Forum
the food order. opener)  Demonstration/
Video Face to face
2.4 Delays or  Dining
deficiencies in room/restaurant
service are  Practical
equipment e.g exercises/
recognized and
Coffee pots. Assignment
followed up promptly
based on enterprise dumbwaiter (stand)
policy. Communication Tools
2.5 The “3-minute For BLENDED Learning ASYNCHRONOUS
check” is conducted  Laptop/ Desktop LEARNING
to check guest ‘s computer LMS: GOOGLE
satisfaction. CLASSROOM/
 Android phones/ smart
2.6 Children and guests MOODLE
phone
with special needs  Individual study
 Headset
are treated with extra  Research
attention and care.  Tablets/ iPod/ Ipad
 Internet connection/
FACE TO FACE
access At least 10 mbps
 Notebook
 Demonstration
 Paper
 Pen
 Learning Management
System (LMS)
 ECBLM/
Digital CBLM
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO3. PERFORM BANQUETS OR CATERING FOOD SERVICE.
Criteria Methods
4.1 Service wares are  General The following resources BLENDED BLENDED
prepared and service MUST be provided: Learning Learning
checked for principles Online/Face to face
completeness ahead  Different kinds of SYNCHRONOUS SYNCHRONOUS
of time. tableware: LEARNING LEARNING
4.2 Tables and chairs dinnerware, LMS: GOOGLE  Oral questioning
are set up in glassware, flatware, MEET/ZOOM
accordance with the hollowware ASYNCHRONOUS
event requirements.  Lecture/ LEARNING
 Wines (unopened
4.3 Food is served Video  Written test
bottles) Conference
according to general Answer Activity
service principles.  Bar tools (e.g. Cork  Interaction
(Self-check)
4.4 Food is handled screw or wine  Discussion/
based on food safety opener) Forum
 Demonstration/ Face to face
procedures.  Dining
Video  Demonstration
4.5 Coordinated service room/restaurant
Presentation
of meal courses is equipment e.g
ensured.  Practical
Coffee pots. exercises/
4.6 Assigned areas are dumbwaiter (stand) Assignment
kept clean in Communication Tools
accordance with
enterprise For BLENDED Learning
procedures.  Laptop/ Desktop ASYNCHRONOUS
computer LEARNING
4.7 Tables are cleared
LMS: GOOGLE
and soiled dishes  Android phones/ smart
CLASSROOM/
prepared to be phone MOODLE
brought for  Headset
dishwashing after  Individual study
 Tablets/ iPod/ Ipad  Research
the event or function,
4.8 Number of guests  Internet connection/
being served is access At least 10 mbps FACE TO FACE
noted and  Notebook
monitored.  Paper  Demonstration
 Pen
System (LMS)
 ECBLM/
Digital CBLM
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO4. SERVE BEVERAGE ORDERS
Assessment
Methods
4.1 Beverage orders are  Wine The following resources BLENDED BLENDED
picked up promptly from knowledge MUST be provided: Learning Learning
the bar. and service Online/Face to face
4.2 Beverage orders are   Different kinds of SYNCHRONOUS SYNCHRONOUS
Presenting
checked for tableware: LEARNING LEARNING
and opening
presentation and dinnerware, LMS: GOOGLE  Oral questioning
wines MEET/ZOOM
appropriate garnishes. glassware, flatware,
 Beverage ASYNCHRONOUS
4.3 Beverages are served hollowware
at appropriate times service  Lecture/Video LEARNING
 Wines (unopened
during meal. Conference  Written test
bottles)  Interaction Answer Activity
4.4 Beverages are served
 Bar tools (e.g. Cork  Discussion/
efficiently according to (Self-check)
established standards screw or wine Forum
of service. opener)  Demonstration/
Video Face to face
4.5 Beverages are served  Dining
at the right temperature. room/restaurant
 Practical
4.6 For full bottle wine equipment e.g exercises/
orders, wine is opened Coffee pots. Assignment
efficiently with minimal dumbwaiter (stand)
disturbance to the other
guests.
4.7 Wine service is carried
For BLENDED Learning LEARNING
out in accordance with
 Laptop/ Desktop LMS: GOOGLE
establishment
computer CLASSROOM/
procedures.
MOODLE
4.8 Coffee and/or tea  Android phones/ smart
service is carried out in phone
accordance with  Research
 Headset
establishment
procedure. FACE TO FACE
 Demonstration
 Notebook
 Paper
 Pen
System (LMS)
 ECBLM/
Digital CBLM

 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO5. PROCESS PAYMENTS AND RECEIPTS
Assessment
Methods
5.1 Bills are prepare and  Payments The following resources BLENDED BLENDED
processed accurately  Receipts MUST be provided: Learning Learning
in coordination with issued Online/Face to face
 Different kinds of SYNCHRONOUS SYNCHRONOUS
cashier.  Required
tableware: LEARNING LEARNING
5.2 Amount due is  documentation LMS: GOOGLE  Oral questioning
verified with dinnerware,
glassware, flatware, MEET/ZOOM
customer.
hollowware ASYNCHRONOUS
5.3 Cash and non-cash  Lecture/Video LEARNING
 Wines (unopened
payments are Conference  Written test
accepted and bottles)  Interaction Answer Activity
receipts are issued.  Bar tools (e.g. Cork  Discussion/ (Self-check)
5.4 Change are given as screw or wine Forum
required. opener)  Demonstration/
Video Face to face
5.5 Required  Dining
documentation is room/restaurant
 Practical
completed in equipment e.g exercises/
accordance with Coffee pots. Assignment
enterprise policy. dumbwaiter (stand)

computer CLASSROOM/
MOODLE
phone
 Research
 Headset
FACE TO FACE
 Demonstration
 Notebook
 Paper
 Pen
System (LMS)
 ECBLM/
Digital CBLM

 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO6. CONCLUDE FOOD SERVICE AND CLOSE DOWN DINING AREA
Assessment
Methods
6.1 Soiled dishes are  Food safety The following resources BLENDED BLENDED
removed when guests principles MUST be provided: Learning Learning
are finished with the Online/Face to face
meal.  Different kinds of SYNCHRONOUS SYNCHRONOUS
6.2 Food scraps are handled
dinnerware, LMS: GOOGLE  Oral questioning
in accordance with MEET/ZOOM
glassware, flatware, ASYNCHRONOUS
hygiene regulations and
hollowware LEARNING
enterprise procedures.  Lecture/Video  Written test
6.3 Equipment are cleaned  Wines (unopened Conference Answer Activity
and stored in bottles)  Interaction
(Self-check)
accordance with hygiene  Bar tools (e.g. Cork  Discussion/
regulations and screw or wine Forum
enterprise procedures. opener)
Video  Demonstration
6.4 Tables are cleared, reset  Dining
Presentation
and made ready for the room/restaurant
 Practical
next sitting when guests equipment e.g exercises/
are finished with the Coffee pots. Assignment
meal. dumbwaiter (stand)
6.5 Guests are thanked and
given a warm farewell. Communication Tools ASYNCHRONOUS
6.6 Electrical equipment are For BLENDED Learning LEARNING
turned off where  Laptop/ Desktop LMS: GOOGLE
computer CLASSROOM/
appropriate. MOODLE
phone
 Research
 Headset
FACE TO FACE
 Demonstration
 Notebook
 Paper
 Pen
System (LMS)
 ECBLM/
Digital CBLM

 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO7. MANAGE INTOXICATED PERSONS
Assessment
Methods
7.1 Levels of intoxication of  Intoxicated The following resources BLENDED BLENDED
customers are persons MUST be provided: Learning Learning
determined. Online/Face to face
 Different kinds of SYNCHRONOUS SYNCHRONOUS
7.2 Difficult situations are
dinnerware, LMS: GOOGLE  Oral questioning
referred to an MEET/ZOOM
appropriate person. glassware, flatware,
hollowware ASYNCHRONOUS
 Wines (unopened
7.3 Appropriate procedures Conference  Written test
are applied to the bottles)  Interaction Answer Activity
situation and in  Bar tools (e.g. Cork  Discussion/ (Self-check)
accordance with screw or wine Forum
enterprise policy. opener)  Demonstration/
Video Face to face
 Dining
7.4 Legislative requirements room/restaurant
 Practical
are applied equipment e.g exercises/
Coffee pots. Assignment
dumbwaiter (stand)

computer CLASSROOM/
MOODLE
phone
 Research
 Headset
FACE TO FACE
 Demonstration
 Notebook
 Paper
 Pen
System (LMS)
 ECBLM/
Digital CBLM

 Facilities
 Equipment
 Materials
 Information
sheet/Modules
CORE COMPETENCY : PROVIDE ROOM SERVICE
MODULE TITLE : PROVIDING ROOM SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude
required in providing room service in commercial
accommodation establishments.
Upon completion of this module, the trainee/ student must be able to:
LO 1. Take and process room service orders.

LO 2. Set-up trays and trolleys
LO 3. Present room service meals and beverages to guest
LO 4. Present room service accounts
LO 5. Clear room service area
LO1. TAKE AND PROCESS ROOM SERVICE ORDERS

Assessment
Methods
1.1 Telephone call is  Room service The following resources BLENDED BLENDED
answered promptly procedures MUST be provided: Learning Learning
and courteously in  Take room Online/Face to face
accordance with  Food and beverage SYNCHRONOUS SYNCHRONOUS
customer service service orders
room service LEARNING LEARNING
 Suggestive
standards. supplies and LMS: GOOGLE  Oral questioning
1.2 Guests’ name is selling MEET/ZOOM
equipment
checked and used ASYNCHRONOUS
 Room service menu
throughout the  Lecture/Video LEARNING
interaction  Room service Conference  Written test
1.3 Details of orders are tableware and  Interaction Answer Activity
clarified, repeated and appointments  Discussion/Forum
checked with guests (Self-check)
 Demonstration/
for accuracy Video
Communication Tools
1.4 Suggestive selling Presentation Face to face
For BLENDED Learning
techniques are used.  Practical  Demonstration
1.5 Guests are advised of  Laptop/ Desktop
exercises/
approximate time of computer Assignment
delivery  Android phones/ smart
1.6 Relevant information phone
are recorded and
checked in accordance  Headset ASYNCHRONOUS
with establishment  Tablets/ iPod/ Ipad LEARNING
policy and procedures  Internet connection/ LMS: GOOGLE
1.7 Room service orders CLASSROOM/
received from MOODLE
 Notebook
doorknob dockets are  Individual study
 Paper
interpreted accurately.  Research
1.8 Orders are promptly  Pen
transferred and relayed  Learning Management FACE TO FACE
to appropriate location System (LMS)
for preparation.  Demonstration
 ECBLM/
Digital CBLM

 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO 2. SET-UP TRAYS AND TROLLEYS
Assessment
Methods
2.1 Room service  Setting up The following resources BLENDED BLENDED
equipment and trays or MUST be provided: Learning Learning
supplies are trolleys Online/Face to face
prepared in  Food and beverage SYNCHRONOUS SYNCHRONOUS
accordance with room service LEARNING LEARNING
establishment supplies and LMS: GOOGLE  Oral questioning
procedures. MEET/ZOOM
equipment
2.2 Proper room service ASYNCHRONOUS
equipment and  Lecture/Video LEARNING
supplies are selected  Room service Conference  Written test
and checked for tableware and  Interaction
cleanliness and Answer Activity
appointments  Discussion/Forum (Self-check)
condition.  Demonstration/
2.3 Trays and trolleys are Video
Communication Tools
set up keeping in Presentation Face to face
mind balance, safety
and attractiveness.  Laptop/ Desktop
exercises/
2.4 Room service trays computer Assignment
or trolleys are set up  Android phones/ smart
according to the food phone
and beverage ordered
2.5 Orders are checked  Headset ASYNCHRONOUS
before leaving the  Tablets/ iPod/ Ipad LEARNING
kitchen for delivery.  Internet connection/ LMS: GOOGLE
2.6 Food items are CLASSROOM/
covered during MOODLE
 Notebook
transportation to the  Individual study
 Paper
room.  Research
 Pen
FACE TO FACE
System (LMS)
 ECBLM/
 Demonstration
Digital CBLM

 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO 3. PRESENT ROOM SERVICE MEALS AND BEVERAGES TO GUEST
Assessment
Methods
3.1 The guest’s name is  Serve food The following resources BLENDED BLENDED
verified on the bill and beverage MUST be provided: Learning Learning
before announcing Online/Face to face
the staff’s presence  Food and beverage SYNCHRONOUS SYNCHRONOUS
outside the door. room service LEARNING LEARNING
3.2 Guests are greeted supplies and LMS: GOOGLE  Oral questioning
politely in accordance MEET/ZOOM
equipment
with the with ASYNCHRONOUS
establishment’s  Room service menu
service procedures.  Room service Conference  Written test
3.3 Guests are asked tableware and  Interaction
where they want the Answer Activity
tray or trolley  Demonstration/
positioned. Video
Communication Tools
3.4 Food orders are Presentation Face to face
delivered on the time
desired by the guest.  Laptop/ Desktop
exercises/
computer Assignment
phone
 Headset ASYNCHRONOUS
 Tablets/ iPod/ Ipad LEARNING
 Internet connection/ LMS: GOOGLE
CLASSROOM/
MOODLE
 Notebook
 Paper
 Research
 Pen
FACE TO FACE
System (LMS)
 Demonstration
 ECBLM/
Digital CBLM

 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO 4. PRESENT ROOM SERVICE ACCOUNTS
Assessment
Methods
4.1 Guests’ accounts are  Present The following resources BLENDED BLENDED
checked for accuracy Guest MUST be provided: Learning Learning
and presented in Bills/Check Online/Face to face
accordance with  Food and beverage SYNCHRONOUS SYNCHRONOUS
establishment room service LEARNING LEARNING
procedures supplies and LMS: GOOGLE  Oral questioning
4.2 Cash payments are MEET/ZOOM
equipment
acknowledged and ASYNCHRONOUS
then presented to the  Lecture/Video LEARNING
cashier for processing  Room service Conference  Written test
in accordance with tableware and  Interaction
establishment Answer Activity
guidelines Communication Tools  Demonstration/
For charge accounts, guests Video
are asked to sign the bills. Presentation Face to face
 Laptop/ Desktop
computer
exercises/
 Android phones/ smart Assignment
phone
 Headset
 Tablets/ iPod/ Ipad ASYNCHRONOUS
 Internet connection/ LEARNING
access At least 10 mbps LMS: GOOGLE
CLASSROOM/
 Notebook
MOODLE
 Paper
 Pen
 Research
 ECBLM/
 Demonstration
Digital CBLM
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO 5. CLEAR ROOM SERVICE AREA
Assessment
Methods
5.1 Procedure to take  Clear Room The following resources BLENDED BLENDED
away the tray or Service MUST be provided: Learning Learning
trolley when the Online/Face to face
guests have finished  Food and beverage SYNCHRONOUS SYNCHRONOUS
their meal is room service LEARNING LEARNING
explained. supplies and LMS: GOOGLE  Oral questioning
5.2 Floors are checked MEET/ZOOM
equipment
and cleared in ASYNCHRONOUS
accordance with  Lecture/Video LEARNING
establishment policy  Room service Conference  Written test
and guidelines. tableware and  Interaction
5.3 Dirty trays are cleared Answer Activity
in accordance with Communication Tools  Demonstration/
the establishment’s Video
procedure. Presentation Face to face
 Laptop/ Desktop
5.4 Trays and trolleys are
cleaned and returned computer
exercises/
to the room service  Android phones/ smart Assignment
area. phone
 Headset
 Tablets/ iPod/ Ipad ASYNCHRONOUS
 Internet connection/ LEARNING
access At least 10 mbps LMS: GOOGLE
CLASSROOM/
 Notebook
MOODLE
 Paper
 Pen
 Research
 ECBLM/
 Demonstration
Digital CBLM
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
CORE COMPETENCY : RECEIVE AND HANDLE GUEST CONCERNS
MODULE TITLE : RECEIVING AND HANDLING GUEST CONCERNS
MODULE DESCRIPTOR : This module deals with the knowledge and skills required
in receiving and handling guest complaints.
LEVEL OF CERTIFICATION : NC II
Upon completion of this module, the trainee/ student must be able to:
LO 1. Listen to the complaint

LO 2. Apologize to the guest
LO 3. Take proper action on the complaint
LO 4. Record complaint
LO 1. LISTEN TO THE COMPLAINT
Assessment
Methods
1.1 The entire story or  General The following resources BLENDED BLENDED
issue of concern is service MUST be provided: Learning Learning
obtained from the principles/Stan Online/Face to face
guest without dards of  Actual documents or SYNCHRONOUS SYNCHRONOUS
interruption. service records of guest LEARNING LEARNING
1.2 Details of the guest  Listening skills complaints LMS: GOOGLE  Oral questioning
complaint or to guest MEET/ZOOM
 Feedback forms ASYNCHRONOUS
concern are noted. complaint LEARNING
Communication Tools
1.3 Full attention is  Handling  Lecture/Video  Written test
given to the guests with For BLENDED Learning Conference Answer Activity
complaining guest. special needs  Laptop/ Desktop  Interaction
1.4 Guest complaint is (Self-check)
computer  Discussion/
paraphrased to  Android phones/ smart Forum
determine if the  Demonstration/V Face to face
phone
concern is correctly ideo  Demonstration
understood.  Headset
Presentation
 Tablets/ iPod/ Ipad  Practical
 Internet connection/ exercises/
access At least 10 mbps Assignment
 Notebook
 Paper
 Pen ASYNCHRONOUS
LEARNING
LMS: GOOGLE
System (LMS) CLASSROOM/
 ECBLM/ MOODLE
Digital CBLM  Individual study
For Face-to-face Learning  Research
 Facilities
 Equipment FACE TO FACE
 Materials  Demonstration
 Information
sheet/Modules
LO 2. APOLOGIZE TO THE GUEST
Assessment
Methods
4.1 Sincere apology is  Dealing with The following resources BLENDED BLENDED
offered for the difficult MUST be provided: Learning Learning
disservice. customer/clie Online/Face to face
4.2 Empathy is shown nts  Actual documents or SYNCHRONOUS SYNCHRONOUS
to the guest to show  Effective records of guest LEARNING LEARNING
genuine concern communicatio complaints LMS: GOOGLE  Oral questioning
and consideration. MEET/ZOOM
n skills  Feedback forms
4.3 Excuses or blaming ASYNCHRONOUS
others are avoided.  Lecture/Video LEARNING
4.4 Gratitude is Communication Tools Conference  Written test
expressed to the For BLENDED Learning  Interaction Answer Activity
guest for bringing  Laptop/ Desktop  Discussion/Foru
the matter up for (Self-check)
computer m
attention.  Demonstration/V
 Android phones/ smart Face to face
phone ideo
 Headset
 Practical
 Tablets/ iPod/ Ipad exercises/Assign
 Internet connection/ ment
 Paper LEARNING
LMS: GOOGLE
 Pen
CLASSROOM/
 Learning Management MOODLE
 ECBLM/  Research
Digital CBLM
FACE TO FACE
For Face-to-face Learning  Demonstration
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO 3. TAKE PROPER ACTION ON THE COMPLAINT
Assessment
Methods
3.1 Appropriate action  Basic problem The following resources BLENDED BLENDED
is taken regarding solving skills MUST be provided: Learning Learning
guest’s concerns. Online/Face to face
3.2 The right person or  Actual documents or SYNCHRONOUS SYNCHRONOUS
department who can records of guest LEARNING LEARNING
solve the problem is complaints LMS: GOOGLE  Oral questioning
informed for proper  Feedback forms MEET/ZOOM ASYNCHRONOUS
action. LEARNING
3.3 Difficult situations or  Lecture/Video  Written test
Communication Tools Conference
serious concerns are Answer Activity
For BLENDED Learning  Interaction
elevated or referred (Self-check)
to higher authority.  Laptop/ Desktop  Discussion/Foru
3.4 Problem is followed- computer m
up to check whether  Android phones/ smart
it solved or not. Video  Demonstration
phone
Presentation
 Headset
 Practical
 Paper LEARNING
LMS: GOOGLE
 Pen
CLASSROOM/
 Learning Management MOODLE
 ECBLM/  Research
Digital CBLM
FACE TO FACE
For Face-to-face Learning  Demonstration
 Facilities
 Equipment
 Materials
 Information
sheet/Modules
LO 4. RECORD COMPLAINT
Assessment
Methods
4.1 Complaints are  Summarizing The following resources BLENDED BLENDED
documented and MUST be provided: Learning Learning
according to the paraphrasing Online/Face to face
establishment  Actual documents or SYNCHRONOUS SYNCHRONOUS
 Recording of
standard procedures. records of guest LEARNING LEARNING
guest
4.2 Persons concerned complaints LMS: GOOGLE  Oral questioning
are recognized and complain MEET/ZOOM
 Feedback forms
actions taken are ASYNCHRONOUS
recorded.  Lecture/Video LEARNING
4.3 Feedback received Communication Tools Conference  Written test
from guests is logged For BLENDED Learning  Interaction Answer Activity
and collated.  Laptop/ Desktop  Discussion/Foru (Self-check)
computer m
 Android phones/ smart  Demonstration/V
ideo Face to face
phone
 Headset
 Practical
 Tablets/ iPod/ Ipad exercises/Assign
 Internet connection/ ment
 Notebook
 Pen LEARNING
LMS: GOOGLE
 Learning Management CLASSROOM/
System (LMS) MOODLE
Digital CBLM  Research
For Face-to-face Learning FACE TO FACE

 Facilities  Demonstration
 Equipment
 Materials
 Information
sheet/Modules

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TESDA-OP CO-01-F11

Course Title : FOOD AND BEVERAGE SERVICES NC II

Nominal Duration : 356 Hours

Course Description : This course is designed to enhance the knowledge,

TRAINEE ENTRY REQUIREMENTS

 Can communicate in basic English both oral and written.

BASIC COMPETENCIES (18 HOURS)

1. Participate in 1.1 Participating in

2. Welcome guest 2.1 Welcoming 2.1.1. Welcome and greet guest 40

3. Promote food 3.1 Promoting food 3.1.1. Know the products 40

Assessment Methods (Virtual and Face-to-Face)

 Face-to-face instruction (individual or group) (on-site)

 Videoconferencing for Synchronous Learning

WAITERING TOOLS, MATERIALS AND EQUIPMENT

QTY DINNERWARE QTY CUTLERIES QTY GLASSWARE

Show/service 24 pcs. White wine glasses

Total Area in Sq.

Circulation Area 5x5 25 25

Total Workshop Area : 105

TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND

FOOD AND BEVERAGE SERVICES NC II TRAINER'S QUALIFICATION

Unit of Competency : PARTICIPATE IN WORKPLACE COMMUNICATION aligned with

Summary of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION.

Assessment Contents Conditions Methodologies Assessment

Assessment Contents Conditions Methodologies Assessment

Assessment Contents Conditions Methodologies Assessment

Summary of Learning Outcomes:

LO1. Describe team role and scope.

LO1. DESCRIBE TEAM ROLE AND SCOPE.

Assessment Contents Conditions Methodologies Assessment

Summary of Learning Outcomes:

LO1. Identify routine problems.

LO1. IDENTIFY ROUTINE PROBLEMS.

Summary of Learning Outcomes:

LO1. Manage one’s emotion

LO1. MANAGE ONE’S EMOTION.

Summary of Learning Outcomes:

LO1. Identify opportunities to do things better

LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER.

Summary of Learning Outcomes:

LO1. Gather data/information

LO1. GATHER DATA/INFORMATION.

Summary of Learning Outcomes:

LO1. Identify OSH compliance requirements

LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS.

Summary of Learning Outcomes:

LO1. Identify the efficient and effectiveness of resource utilization.

LO1. IDENTIFY THE EFFICIENT AND EFFECTIVENESS OF RESOURCE

Summary of Learning Outcomes:

LO1. Apply entrepreneurial and ineffective workplace best practices.

LO1. APPLY ENTREPRENEURIAL AND INEFFECTIVE WORKPLACE BEST PRACTICES.

Assessment Contents Conditions Methodologies Assessment

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE embed with

SUMMARY OF LEARNING OUTCOMES:

LO1. Seek information on the industry

LO1: Seek information on the industry

SUMMARY OF LEARNING OUTCOMES:

LO1. Follow hygiene procedures

LO1: Follow hygiene procedures

SUMMARY OF LEARNING OUTCOMES:

LO1. Plan and prepare for task to be undertaken

LO1: Plan and prepare for task to be undertaken

NOMINAL DURATION : 4 hours