HAVEN’S VOCATIONAL TRAINING CENTER INC.

Poblacion, Diplahan Zamboanga Sibugay

DrJore@gmail.com
0999-304-9130/09177746593
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

COURSE TITLE: COOKERY

NOMINAL DURATION: 280 hours

QUALIFICATION LEVEL: NC II

COURSE DESCRIPTION: The COOKERY NC II Qualification consists of

competencies that a person must achieve to
clean kitchen areas, cook/prepare hot, cold
meals and desserts for guests in various food
and beverage service facilities
TRAINEE ENTRY
REQUIREMENTS: Trainees or students wishing to gain entry into
this course should possess the following
requirements:
 can communicate both in oral and
written;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical
computation

This list does not include specific institutional

requirements such as educational attainment,
appropriate work experience, and others that
may be required of the trainees by the school
or training center delivering the TVET program.

Havens Vocational Training Center

 COURSE STRUCTURE:

BASIC COMPETENCIES
No. of Hours: (18 hours)
Unit of Module Title Learning Outcomes Nominal
Competency
Duration

1. Participate in 1.1 Participating in  Obtain and convey 4 hours

workplace workplace workplace
communication communication/ information
 Participate in
1.2 Present relevant 1.2 Presenting workplace meetings
information relevant and discussions
information  Complete relevant
work-related
documents
 Gather data/
information
 Assess gathered
data/ information
 Record and present
information

2. Work in a team 2.1 Working in a  Describe team role 4 hours

environment team and scope
environment/  Identify one’s role
2.1 Solve/ address and responsibility
routine problem. 2.2 Solving/ within team
addressing  Work as a team
2.2 Exercise Efficient
routine problem/ member
and Effective  Identify routine
Sustainable 2.3 Exercising problems
Practices in the Efficient and  Look for solutions to
Workplace Effective routine problems
Sustainable  Recommend
Practices in the solutions to problems
Workplace  Identify the efficiency
and effectiveness of
resource utilization
 Determine the causes
of Inefficiency and/or
ineffectiveness of
 resource utilization
 Convey inefficient
and ineffective
environmental
practices
3. Practice career 3.1 Practicing career  Integrate personal 4 hours

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 Professionalism Professionalism/ objectives with
organizational goal
3.1 Develop Career 3.2 Developing  Set and meet work
and Life Decisions Career and Life Priorities.
Decisions  Maintain professional
growth and
development
 Manage one’s
emotion
 Develop reflective
practice
 Boost self-confidence
and develop self-
regulation
4. Practice 4.1 Practicing  Identify OSH 6 hours
occupational occupational compliance
health and safety health and requirements
safety/  Prepare OSH
4.1 Contribute to requirements for
workplace 4.2 Contributing to compliance
innovation. workplace  Perform task in
innovation/ accordance with
4.2 Practice relevant OSH policies
Entrepreneurial 4.3 Entrepreneurial and
Skills in the Skills in the procedure
Workplace Workplace  Identify opportunities
to do things better
 Discuss and develop
ideas with others
 Integrate ideas for
change in the
workplace
 Identify the efficiency
and effectiveness of
resource utilization
 Determine the causes
of Inefficiency and/or
ineffectiveness of
resource utilization
 Convey inefficient
and ineffective
environmental
practices

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 COMMON COMPETENCIES
No. of Hours: (18)
Unit of Module Title Learning Outcomes Nominal
Competency Duration
1. Develop and 1.1 Developing and 1.1.1 Seek
update industry updating information on
knowledge industry the industry
knowledge 1.1.2 Update
continuously
relevant industry
knowledge
1.1.3 Develop and
update local
knowledge
1.1.4 Promote
products and
services to
customers
2. Observe 2.1 Observing 2.1.1 Follow hygiene
workplace workplace Procedures
hygiene hygiene 2.1.2 Identify and
procedures procedures prevent hygiene
risk
3. Perform 3.1 Performing 3.1.1 Plan and prepare
computer computer task to be
operations operations undertaken
3.1.2 Input data into a
Computer
3.1.3 Assess
information using
computer
3.1.4 Produce/ output
data using
computer system
3.1.5 Maintain
computer system
4. Perform 4.1 Performing 4.1.1 Practice
workplace workplace workplace
and safety and safety procedures for
practices practices health, safety and
security practices
4.1.2 Perform child
protection duties
relevant to the
tourism industry
4.1.3 Observe and
monitor people

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 4.1.4 Deal with
emergency
situations
4.1.5 Maintain safe
personal
presentation
standards
4.1.6 Maintain a safe
and secure
workplace
5. Provide effective 5.1 Providing 5.1.1 Greet customers
customer service effective 5.1.2 Identify customer
customer service 5.1.3 Deliver service to
Customer
5.1.4 Handle queries
through use of
common business
tools and
technology
5.1.5 Handle
complaints/
conflict situations,
evaluation and
recommendations

CORE COMPETENCIES
No. of Hours: (280)
Unit of Module Title Learning Outcomes Nominal
Competency Duratio
n
1. Clean and 1. Cleaning and 1.1 Clean, sanitize 20
maintain maintaining and store equipment
kitchen kitchen 1.2 Clean and
premises premises sanitize premises
1.3 Dispose of waste
2. Prepare stocks, 2. Preparing 2.1 Prepare stocks, 20
sauces and stocking, glazes and essences
soups sauces and required for menu
soups items
2.2 Prepare soups
required for menu
items
2.3 Prepare sauces
required for menu
items
2.4 Store and
Reconstitute stocks,

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 sauces and soups
3. Prepare 3. Preparing 3.1 Perform Mise’ en 20
appetizers appetizers Place
3.2 Prepare a range
of appetizers
3.3 Present a range of
Appetizers
3.4 Store appetizers
4. Prepare salads 4. Preparing 4.1 Perform Mise en 20
and dressings salads Place
and dressings 4.2 Prepare a variety
salads and
dressings
4.3 Present a variety
of salads and
dressings
4.4 Store salads and
dressings
5. Prepare 5. Preparing 5. 1Perform Mise en 20
sandwiches sandwiches Place
5.2 Prepare a variety
of sandwiches
5.3 Present a variety
of sandwiches
5.4 Store sandwiches
6. Prepare meat 6. Preparing meat 6.1 Perform Mise en 20
dishes dishes Place
6.2 Cook meat cuts for
Service
6.3 Present meat cuts
for service
6.4 Store meat
7. Prepare 7. Preparing 7.1 Perform Mise en 20
vegetables vegetables Place
dishes dishes 7.2 Prepare vegetable
Dishes
7.3 Present vegetable
Dishes
7.4 Store vegetables
dishes
8. Prepare egg 8. Preparing egg 8.1 Perform Mise en 20
dishes Dishes Place
8.2 Prepare and cook
egg dishes
8.3 Present egg
Dishes

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 8.4 Store egg dishes
9. Prepare starch 9. Preparing 9.1 Perform Mise en 20
dishes starch place
dishes 9.2 Prepare starch
Dishes
9.3 Present Starch
Dishes
9.4 Store Starch
dishes
10. Prepare 10. Preparing 10.1 Perform mise en 20
poultry poultry Place
and game and game 10.1 Cook poultry and
dishes dishes game dishes
10.2 Plate/present
poultry and game
dishes
10.3 Store poultry and
game
11. Prepare 11. Preparing 11.1 Perform mise en 20
seafood dishes seafood dishes Place
11.2 Handle fish and
Seafood
11.3 Cook fish and
Shellfish
11.4 Plate/Present fish
and seafood
11.5 Store fish and
seafood
12. Prepare 12. Preparing 12.1 Perform mise en 20
desserts desserts Place
12.2 Prepare desserts
and sweet sauces
12.3 Plate/Present
Desserts
12.4 Store desserts
13. Package 13. Packaging 13.1 Select packaging 20
prepared food preparing food Materials
13.2 Package food

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ASSESSMENT METHODS:

 Observation and questioning

 Third Party Report
 Portfolio
 Demonstration
 Written test

COURSE DELIVERY:

 The training is based on curriculum developed from the

 competency standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency
 standards and the curriculum modules;
 Assessment is based in the collection of evidence of the
 performance of work to the industry required standard;
 Training is based both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current
 competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are Nationally Accredited

RESOURCES:

Havens Vocational Training Center

(List of recommended tools, equipment and materials for the training of 25)
Trainees for Animal Production (Poultry- Chicken) NCII.
MATERIALS

QTY TOOLS QTY QTY MEAT

OFFICE
EQUIPMENT

10 pcs Chef’s knife 1 Electric fan Beef

unit

8 pcs Boning knife 3 First aid cabinet Pork

units

8 pcs Oysters knife 1 Filing cabinet 3 Lamb/mutton

unit Layers
compartment
2 pcs Cleaver knife 1 TV Veal
unit

8 pcs Tenderizer, 1 Video player POULTRY

medium, small unit

8 pcs Skimmer, fine 1 Fire Chicken

unit extinguisher

8 pcs Wire skimmer, 1 Emergency light Duck

small unit

8 pcs Skimmers, spider 1 directional Turkey

unit signage/s
for each room
8 pcs Strainer, small, 1 air condition Pigeon, etc.
fine
unit

8 pcs Siever, small 1 telephones SEAFOOD

unit

8 pcs Strainer, 3 computers Fish

medium fine units with internet
connection

8 pcs Turner,3” x 6” 1 Fax machine Shellfish

unit

8 pcs Spatula 2 LCD Crustacean

units

8 pcs Wooden spoon LABORATORY EQUIPMENT

PERISHABLE

Havens Vocational Training Center

 MATERIALS

QTY TOOLS QTY QTY MEAT

OFFICE
EQUIPMENT

8 pcs Parisienne spoon 1 Air conditioner Vegetables

unit

8 pcs Zester 2 Fire Fruits

units extinguisher
8 pcs Piping bag 1 Emergency light Dairy products
unit

8 pcs Pastry tubes 1 Combination of Processed food

unit broiler and
griddle-small

3 pcs Strainer 3 Exhaust hood DRY GOODS

units (GROCERIES)
Chinois, small
2 pcs Strainer Chinois, 1 Dish washing Sauces
medium unit machine
(optional

4 pcs Funnel, small 1 Blender Spices and herbs

unit machine

4 pcs Funnel, medium 1 Pressure cooker Seasoning

unit medium
Salamander,
griller

6 sets Measuring 8 Braising pan - Canned fruits

spoon units medium

10 pcs Tongs, 8 inches 1 Meat slicer - Canned vegetables

unit small

8 pcs Tongs, 12 inches 1 Meat chopper Noodles

unit machine

8 sets Measuring cup 8 Preparation Pasta

unit table with sink &
shelves (approx.
45x28’’)

4 pcs Measuring urn 1 Bain Marie – Rice

unit table w/4

Havens Vocational Training Center

 MATERIALS

QTY TOOLS QTY QTY MEAT

OFFICE
EQUIPMENT

compartments

2 pcs Ice cream scoop 2 Working s/s Flour

unit table
(fabricated)

10 pcs Cheese Cloth 2 Condiment Sugar

unit cabinet

24 Serving spoon 1 Washing sink Beans

pcs unit tables w/3
compartments

4 Pepper and salt 1 Soak sink, FACILITIES

sets mill unit optional

2 Weighing scale, 8 Utility shelving Workshop

units 5 kgs unit

4 Weighing scale, 2 Stainless steel Laboratory

units 1000 grams unit rack (5 shelves
8 pcs Apple corer 1 Utility cart Audio-visual room
unit

8 pcs Wire whisk, small 4 pcs Floor mops Lecture room

2 pcs Wire whisk, 2 Mop Squeezer Storage/stock room
medium unit

1 pc Wire whisk, 4 pcs Broom (tambo) Research

heavy duty room/Library
8 pcs Can opener 4 pcs Dust pan REFERENCE
8 pcs Kitchen scissors 4 Garbage bin (4 Books
unit gals.)

8 pcs Soup Ladle, 3 oz 8 pcs Liquid soap Manuals

dispenser

8 pcs Soup Ladle, 6 oz 4 pcs Paper towel Charts

dispenser

Havens Vocational Training Center

 MATERIALS

QTY TOOLS QTY QTY MEAT

OFFICE
EQUIPMENT

3 pcs Soup Ladle, 8 oz 1 Reach-in freezer CD’s

unit

2 pcs Soup Ladle, 12 2 Reach-in Video tapes

oz unit refrigerator

8 pcs Kitchen spoon 4 4 burner gas Pictures

unit range
w/ oven

8 pcs Kitchen spoon, 1 Stock pan Magazines

slotted unit burner

8 pcs Kitchen forl MISCELLANEOUS

3 pcs Carving fork Charcoal

3 pcs Pocket/pin Toothpicks

thermometer

8 pcs Peelers Aluminum foil

2 pcs Stock pot, large Wax paper

12 pcs Frying pan, small Cling wrap

8 pcs Frying pan, Tissue paper

medium

2 pcs Frying pan, large Paper towel

4 pcs Colander, small Liquid soap

2 pcs Colander,
medium

16 pcs Cutting board

1 pc Fish poacher,
medium

12 pcs Casserole, small

4 pcs Casserole,
medium

4 pcs Wok, small

Havens Vocational Training Center

 MATERIALS

QTY TOOLS QTY QTY MEAT

OFFICE
EQUIPMENT

1 pc Wok, medium

1 pc Double Boiler,
medium

8 pcs Paellara

12 pcs Glass rack

12 pcs Soup cup rack

8 pcs Plate rack

8 pcs Baking tray,

small

12 pcs Utility tray,

stainless

4 pcs Roasting pan

FACILITIES:
Student/Trainee working space: 25 sq.m
Lecture/Demo room: 40 sq.m (x2)
Laboratory: 40 sq.m
Learning Resource Center: 15 sq.m
Facilities/Equipment/
Circulation Area: 36 sq.m
TRAINER QUALIFICATION I (TQ II)
COOKERY NC II
 Must be a holder of Cookery NC II or Commercial Cooking NC III
 Must be a holder of National TVET Trainer’s Certificate (NTTC) I in
 Cookery NC II
 Must be physically, mentally fit and holder of a Health Certificate
 (hepatitis-free or free of any communicable disease)
 Must have at least 3 years job/industry experience. (Preferably on
 supervisory/managerial level in cookery or commercial cooking)

B. MODULE OF INSTRUCTION

BASIC COMPETENCIES

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UNIT OF COMPETENCY: PARTICIPATE IN WORKPLACE
COMMUNICATION/ PRESENT RELEVANT
INFORMATION

MODULES TITLE: PARTICIPATING IN WORKPLACE

COMMUNICATION/PRESENTING RELEVANT
INFORMATION

MODULE DESCRIPTOR: This unit covers the knowledge, skills and

attitudes required to gather, interpret and
convey information in response to workplace
requirements.

NOMINAL DURATION: 4 hours

Summary of Learning Outcomes:

Upon completion of this module the student/trainees will be able to:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work-related documents
LO4: Gather data/ information
LO5: Assess gathered data/ information
LO6: Record and present information
Details of Learning Outcomes:

LO1. Obtain and convey workplace information

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Access  Appropriat The students/ Combination  Demonstration
specific and e sources trainees must of distance with oral
relevant  Medium be provided learning and questioning
information in  Storage with the face to face  Interview
appropriate  Forms following: learning  written test
sources.  Workplace  Modules  Third party
interaction  Telephone report
protocols  Writing
materials
 Computer

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 with
Internet
 connection
2. Use  Appropriat The students/ Combination  Demonstration
effective e sources trainees must of distance with oral
questioning,  Medium be provided learning and questioning
active listening  Storage with the face to face  Interview
and speaking  Forms following: learning  written test
skills to gather  Workplace  Modules  Third party
and convey interaction  Telephone report
information. protocols  Writing
materials
 Computer
with
Internet
connection
3. Use  Appropriat The students/ Combination  Demonstration
appropriate e sources trainees must of distance with oral
medium to  Medium be provided learning and questioning
transfer  Storage with the face to face  Interview
information  Forms following: learning  written test
and ideas.  Workplace  Modules  Third party
interaction  Telephone report
protocols  Writing
materials
 Computer
with
Internet
connection

4. Use  Appropriat The students/ Combination  Demonstration

appropriate e sources trainees must of distance with oral
non-verbal  Medium be provided learning and questioning
communication  Storage with the face to face  Interview
 Forms following: learning  written test
 Workplace  Modules  Third party
interaction  Telephone report
protocols  Writing
materials
 Computer
with
Internet
connection
5. Identify and  Appropriat The students/ Combination  Demonstration
follow e sources trainees must of distance with oral
appropriate  Medium be provided learning and questioning

Havens Vocational Training Center

lines of  Storage with the face to face  Interview
communication  Forms following: learning  written test
with  Workplace  Modules  Third party
supervisors interaction  Telephone report
and colleagues protocols  Writing
materials
 Computer
with
Internet
connection
6. Use defined  Appropriat The students/ Combination  Demonstration
workplace e sources trainees must of distance with oral
procedures for  Medium be provided learning and questioning
the location  Storage with the face to face  Interview
and storage of  Forms following: learning  written test
information  Workplace  Modules  Third party
interaction  Telephone report
protocols  Writing
materials
 Computer
with
Internet
connection
7. Carry-out  Appropriat The students/ Combination  Demonstration
personal e sources trainees must of distance with oral
interaction  Medium be provided learning and questioning
clearly and  Storage with the face to face  Interview
concisely.  Forms following: learning  written test
 Workplace  Modules  Third party
interaction  Telephone report
protocols  Writing
materials
 Computer
with
Internet
connection

LO2. Participate in workplace meetings and discussions.

Assessment Contents Conditions Methodolog Assessment
Criteria ies Methods
1. Read and  Face to face The Students/ Combination  Demonstratio
interpret  Telephone- trainees must of distance n with oral
written notices Electronic be provided learning and questioning
and and two way with the face to face  Interview
radio
instructions in following: learning  Written test
 Written
accordance  Fax  Third party

Havens Vocational Training Center

with including machine report
organizational electronic,  Telephone
guidelines. memos,  Writing
instruction materials
and forms,  Internet
non-verbal connection
including
gestures,
signals,
signs and
diagrams
2. Follow  Appropriat The students/ Combination  Demonstration
routine written e sources trainees must of distance with oral
instruction  Medium be provided learning and questioning
based on  Storage with the face to face  Interview
established  Forms following: learning  written test
procedures.  Workplace  Modules  Third party
interaction  Telephone report
protocols  Writing
materials
 Computer
with
Internet
connection
3. Give  Appropriat The students/ Combination  Demonstration
feedback to e sources trainees must of distance with oral
workplace  Medium be provided learning and questioning
supervisor  Storage with the face to face  Interview
based on  Forms following: learning  written test
instructions/inf  Workplace  Modules  Third party
ormation interaction  Telephone report
received. protocols  Writing
materials
 Computer
with
Internet
connection
4. Conduct  Appropriat The students/ Combination  Demonstration
Workplace e sources trainees must of distance with oral
interactions in  Medium be provided learning and questioning
a courteous  Storage with the face to face  Interview
manner.  Forms following: learning  written test
 Workplace  Modules  Third party
interaction  Telephone report
protocols  Writing
materials

Havens Vocational Training Center

  Computer
with
Internet
Connection
5. Sought and  Appropriat The students/ Combination  Demonstration
ask where e sources trainees must of distance with oral
necessary  Medium be provided learning and questioning
classifications  Storage with the face to face  Interview
about routine  Forms following: learning  written test
workplace  Workplace  Modules  Third party
procedures interaction  Telephone report
and matters protocols  Writing
concerning materials
conditions of  Computer
employment with
from Internet
appropriate connection
sources.
6. Interpreted  Appropriat The students/ Combination  Written
and implement e sources trainees must of distance examinations
meetings  Medium be provided learning and  Practical
outcomes  Storage with the face to face demonstration
 Forms following: learning related to
 Workplace  Modules underpinning
interaction  Telephone knowledge,
protocols  Writing skills, and
materials attitudes
 Computer  Assessment by
with immediate
Internet superiors with
connection regards to the
work
accomplishme
nt
 Interviews with
the
participants on
actual work or
training
settings

LO3. Complete relevant work related documents

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Complete  Observing Students/ Combination  Demonstration
range of meeting trainees must of distance with oral

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forms  Compliance be provided learning and questioning
relating to with with the face to face  Interview
conditions of meeting following: learning  Written test
employment decisions  Fax  Third party
accurately  Obeying machine report
and legibly meeting  Telephone
instruction  Writing
materials
 Internet
connection
2. Record  Observing Students/ Combination  Demonstration
workplace meeting trainees must of distance with oral
data on  Compliance be provided learning and questioning
standard with with the face to face  Interview
workplace meeting following: learning  Written test
forms and decisions  Fax  Third party
documents  Obeying machine report
meeting  Telephone
instruction  Writing
materials
 Internet
connection
3. Use basic  Observing Students/ Combination  Demonstration
mathematica meeting trainees must of distance with oral
l processes  Compliance be provided learning and questioning
for routine with with the face to face  Interview
calculations meeting following: learning  Written test
decisions  Fax  Third party
 Obeying machine report
meeting  Telephone
instruction  Writing
materials
 Internet
connection
4. Identify  Observing Students/ Combination  Demonstration
errors in meeting trainees must of distance with oral
recording  Compliance be provided learning and questioning
information with with the face to face  Interview
on forms/ meeting following: learning  Written test
documents decisions  Fax  Third party
and properly  Obeying machine report
acted upon meeting  Telephone
instruction  Writing
materials
 Internet
connection

Havens Vocational Training Center

 5. Complete  Observing Students/ Combination  Demonstration
reporting meeting trainees must of distance with oral
requirements  Compliance be provided learning and questioning
to supervisor with with the face to face  Interview
according to meeting following: learning  Written test
organization decisions  Fax  Third party
al guidelines  Obeying machine report
meeting  Telephone
instruction  Writing
materials
 Internet
connection

LO4. Gather data/ information

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Collect  Work Specific resources Combination  Written test
evidence, procedures for assessment: of distance  Interview
facts and and practices  Evidence of learning and  Portfolio
information  Conditions of competent face to face
work performance learning
environment should be
 Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.
2. Review  Work Specific resources Combination  Written test
evaluation, procedures for assessment: of distance  Interview
terms of and practices  Evidence of learning and  Portfolio
reference and  Conditions of competent face to face
conditions to work performance learning
determine environment should be
whether  Safety, obtained by
information environmental, observing an
falls within housekeeping individual in an
project and quality information
scope. guidelines management
role within the
workplace or
operational or

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 simulated
environment.

LO5. Assess gathered data/information

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Assess  Work Specific resources Combination  Written test
validity of procedures for assessment: of distance  Interview
data/informat and practices  Evidence of learning and  Portfolio
ion  Conditions of competent face to face
work performance learning
environment should be
 Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.
2. Apply  Work Specific resources Combination  Written test
analysis procedures for assessment: of distance  Interview
techniques to and practices  Evidence of learning and  Portfolio
assess  Conditions of competent face to face
data/informat work performance learning
ion environment should be
 Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.
3.Identify  Work Specific resources Combination  Written test
trends and procedures for assessment: of distance  Interview
anomalies and practices  Evidence of learning and  Portfolio
 Conditions of competent face to face
work performance learning
environment should be
 Safety, obtained by
environmental, observing an

Havens Vocational Training Center

 housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.
4. Document  Work Specific resources Combination  Written test
data analysis procedures for assessment: of distance  Interview
techniques and practices  Evidence of learning and  Portfolio
and  Conditions of competent face to face
procedures. work performance learning
environment should be
 Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.
5. Make  Work Specific resources Combination  Written test
recommendat procedures for assessment: of distance  Interview
ion on areas and practices  Evidence of learning and  Portfolio
of possible  Conditions of competent face to face
improvement work performance learning
. environment should be
 Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.

LO6. Record and present information

Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Record  Work Specific resources Combination  Written test
studied procedures for assessment: of distance  Interview

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data/informat and practices  Evidence of learning and  Portfolio
ion  Conditions of competent face to face
work performance learning
environment should be
 Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.
2. Analyze  Work Specific resources Combination  Written test
recommendat procedures for assessment: of distance  Interview
ion for action and practices  Evidence of learning and  Portfolio
to ensure  Conditions of competent face to face
they are work performance learning
compatible environment should be
with the  Safety, obtained by
project’s environmental, observing an
scope and housekeeping individual in an
terms of and quality information
reference. guidelines management
role within the
workplace or
operational or
simulated
environment.
3. Analyze  Work Specific resources Combination  Written test
interim and procedures for assessment: of distance  Interview
final reports and practices  Evidence of learning and  Portfolio
and  Conditions of competent face to face
outcomes are work performance learning
compared to environment should be
the criteria  Safety, obtained by
established environmental, observing an
at the outset. housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.

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4.Present  Work Specific resources Combination  Written test
findings to procedures for assessment: of distance  Interview
stakeholders and practices  Evidence of learning and  Portfolio
 Conditions of competent face to face
work performance learning
environment should be
 Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.

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 UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT/ SOLVE/
ADDRESS ROUTINE PROBLEM/ EXERCISE
EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE

MODULES TITLE: WORKING IN TEAM ENVIRONMENT/

SOLVING/ADDRESSING ROUTINE
PROBLEM/
EXERCISING EFFICIENT AND EFFECTIVE
SUSTAINABLE PRACTICES IN THE
WORKPLACE

MODULE DESCRIPTOR: This unit covers the skills, knowledge and

attitudes to identify role and responsibility
as a member of a team.

NOMINAL DURATION: 4 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the student/trainees will be able to:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team
LO3. Work as a team member
LO4: Identify routine problems
LO5: Look for solutions to routine problems
LO6: Recommend solutions to problems
LO7: Identify the efficiency and effectiveness of resource utilization
LO8: Determine the causes of Inefficiency and/or ineffectiveness of
resource utilization
LO9: Convey inefficient and ineffective environmental practices

Details of Learning Outcomes:

LO1. Describe team role and scope

Assessmen Contents Conditions Methodologies Assessment
t Criteria Methods
1. Identify the  The role and The students/ Combination of  Role playing
role and objective of trainees must be distance learning involving
objective of the the team is provided with the and face to face the
team from identified from following: learning participation
available available  Workplace or of individual
sources of sources of assessment member to

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information information location the
 Team  Case studies/ attainment
parameters, scenarios of organized
reporting goal.
relationships  Case studies
and and
responsibilitie scenarios as
s are a basis for
identified from discussion of
team issues and
discussions strategies in
and teamwork.
appropriate  Socio-drama
external and socio-
metric
methods
 Sensitivity
techniques
 Written test

2. Identify team  The role and The students/ Combination of  Role playing
parameters, objective of trainees must be distance involving the
reporting the team is provided with the learning and participation
relationships identified from following: face to face of individual
and available  Workplace or learning member to
responsibilities sources of assessment the
from team information location attainment of
discussions and  Team  Case studies/ organized
appropriate parameters, scenarios goal.
external reporting  Case studies
sources relationships and scenarios
and as a basis for
responsibilitie discussion of
s are issues and
identified from strategies in
team teamwork.
discussions  Socio-drama
and and socio-
appropriate metric
external methods
 Sensitivity
techniques
 Written test
LO2. Identify own role and responsibility within team
Assessment Contents Conditions Methodologies Assessment
Criteria Methods

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1. Use effective  Work The students/ Combination of  Role playing
and appropriate procedures trainees must be distance learning involving the
forms of and provided with the and face to face participation
communications practices following: learning of individual
and interactions  Conditions of  Access to member to
undertaken with work relevant the
team members environment workplace or attainment
based on  Safety, appropriately of organized
company environment simulated goal.
practices al, environment  Case studies
housekeepin where and
g and quality assessment can scenarios as
guidelines take place a basis for
 Materials discussion of
relevant to the issues and
proposed strategies in
activity or task. teamwork.
 Socio-drama
and socio-
metric
methods
 Sensitivity
techniques
 Written test
2. Effective and  Work The students/ Combination of  Role playing
appropriate procedures trainees must be distance learning involving the
contributions and provided with the and face to face participation
made to practices following: learning of individual
complement  Conditions of  Access to member to
team activities work relevant the
and objectives environment workplace or attainment
based on  Safety, appropriately of organized
individual skills environment simulated goal.
and al, environment  Case studies
competencies housekeepin where and
and workplace g and quality assessment can scenarios as
context guidelines take place a basis for
- observed  Materials discussion of
protocols in relevant to the issues and
reporting using proposed strategies in
standard activity or task. teamwork.
operating  Socio-drama
procedures and socio-
metric
methods
 Sensitivity

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 techniques
 Written test
3. observed  Work The students/ Combination of  Role playing
protocols in procedures trainees must be distance learning involving the
reporting using and provided with the and face to face participation
standard practices following: learning of individual
operating  Conditions of  Access to member to
procedures work relevant the
environment workplace or attainment
 Safety, appropriately of organized
environment simulated goal.
al, environment  Case studies
housekeepin where and
g and quality assessment can scenarios as
guidelines take place a basis for
 Materials discussion of
relevant to the issues and
proposed strategies in
activity or task. teamwork.
 Socio-drama
and socio-
metric
methods
 Sensitivity
techniques
 Written test
4. Contribute to  Work The students/ Combination of  Role playing
the development procedures trainees must be distance learning involving the
of team work and provided with the and face to face participation
plans based on practices following: learning of individual
an  Conditions of  Access to member to
understanding of work relevant the
team’s role and environment workplace or attainment
objectives and  Safety, appropriately of organized
individual environment simulated goal.
competencies of al, environment  Case studies
the members housekeepin where and
g and quality assessment can scenarios as
guidelines take place a basis for
 Materials discussion of
relevant to the issues and
proposed strategies in
activity or task. teamwork.
 Socio-drama
and socio-
metric

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 methods
 Sensitivity
techniques
 Written test

LO3. Work as a team member

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Use effective  Work The students/ Combination of  Role playing
and appropriate procedures trainees must be distance learning involving the
forms of and provided with the and face to face participation
communications practices following: learning of individual
and interactions  Conditions of  Access to member to
undertaken with work relevant the
team members environment workplace or attainment
based on  Safety, appropriately of organized
company environment simulated goal.
practices al, environment  Case studies
housekeepin where and
g and quality assessment can scenarios as
guidelines take place a basis for
 Materials discussion of
relevant to the issues and
proposed strategies in
activity or task. teamwork.
 Socio-drama
and socio-
metric
methods
 Sensitivity
techniques
 Written test
2. Effective and  Work The students/ Combination of  Role playing
appropriate procedures trainees must be distance learning involving the
contributions and provided with the and face to face participation
made to practices following: learning of individual
complement  Conditions of  Access to member to
team activities work relevant the
and objectives environment workplace or attainment
based on  Safety, appropriately of organized
individual skills environment simulated goal.
and al, environment  Case studies
competencies housekeepin where and
and workplace g and quality assessment can scenarios as
context guidelines take place a basis for
- observed  Materials discussion of

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protocols in relevant to the issues and
reporting using proposed strategies in
standard activity or task. teamwork.
operating  Socio-drama
procedures and socio-
metric
methods
 Sensitivity
techniques
 Written test
3. observed  Work The students/ Combination of  Role playing
protocols in procedures trainees must be distance learning involving the
reporting using and provided with the and face to face participation
standard practices following: learning of individual
operating  Conditions of  Access to member to
procedures work relevant the
environment workplace or attainment
 Safety, appropriately of organized
environment simulated goal.
al, environment  Case studies
housekeepin where and
g and quality assessment can scenarios as
guidelines take place a basis for
 Materials discussion of
relevant to the issues and
proposed strategies in
activity or task. teamwork.
 Socio-drama
and socio-
metric
methods
 Sensitivity
techniques
 Written test
4. Contribute to  Work The students/ Combination of  Role playing
the development procedures trainees must be distance learning involving the
of team work and provided with the and face to face participation
plans based on practices following: learning of individual
an  Conditions of  Access to member to
understanding of work relevant the
team’s role and environment workplace or attainment
objectives and  Safety, appropriately of organized
individual environment simulated goal.
competencies of al, environment  Case studies
the members housekeepin where and
g and quality assessment can scenarios as

Havens Vocational Training Center

 guidelines take place a basis for
 Materials discussion of
relevant to the issues and
proposed strategies in
activity or task. teamwork.
 Socio-drama
and socio-
metric
methods
 Sensitivity
techniques
 Written test

LO4. Identify routine problems

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Identify  Work Assessment will Combination of  Case
routine problems procedures require access to distance learning formulation
or procedural and a workplace over and face to face  Life
problem areas. practices an extended learning narrative
 Conditions of period, or a Inquiry
work suitable method  Standardize
environment of gathering d test
 Safety, evidence of
environment operating ability
al, over a range of
housekeepin situations.
g and quality
guidelines
2. Define and  Work Assessment will Combination of  Case
determine procedures require access to distance learning formulation
problems to be and a workplace over and face to face  Life
investigated. practices an extended learning narrative
 Conditions of period, or a Inquiry
work suitable method  Standardize
environment of gathering d test
 Safety, evidence of
environment operating ability
al, over a range of
housekeepin situations.
g and quality
guidelines
3. Identify and  Work Assessment will Combination of  Case
document procedures require access to distance learning formulation
current and a workplace over and face to face  Life
conditions of the practices an extended learning narrative

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problem.  Conditions of period, or a Inquiry
work suitable method  Standardize
environment of gathering d test
 Safety, evidence of
environment operating ability
al, over a range of
housekeepin situations.
g and quality
guidelines

LO5. Look for solutions to routine problems

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Identify  Work Assessment will Combination of  Written
potential procedures require access to distance learning examinations
solutions to and a workplace over and face to face  Practical
problem. practices an extended learning demonstratio
 Conditions of period, or a n related to
work suitable method underpinning
environment of gathering knowledge,
 Safety, evidence of skills, and
environment operating ability attitudes
al, over a range of  Assessment
housekeepin situations. by immediate
g and quality superiors with
guidelines regards to the
work
accomplishm
ent
 Interviews
with the
participants
on actual
work or
training
settings
2. Develop  Work Assessment will Combination of  Written
recommendation procedures require access to distance learning examinations
s about possible and a workplace over and face to face  Practical
solutions. practices an extended learning demonstratio
Document, rank  Conditions of period, or a n related to
and present to work suitable method underpinning
appropriate environment of gathering knowledge,
person.  Safety, evidence of skills, and
environment operating ability attitudes
al, over a range of  Assessment

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 housekeepin situations. by immediate
g and quality superiors with
guidelines regards to the
work
accomplishm
ent
 Interviews
with the
participants
on actual
work or
training
settings

LO6. Recommend solutions to problems

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Plan  Work Assessment will Combination of  Written
implementations procedures require access to distance learning examinations
of solutions. and practices a workplace over and face to face  Practical
 Conditions of an extended learning demonstration
work period, or a related to
environment suitable method underpinning
 Safety, of gathering knowledge,
environmental evidence of skills, and
, operating ability attitudes
housekeeping over a range of  -Assessment
and quality situations. by immediate
guidelines superiors with
regards to the
work
accomplishme
nt
 Interviews
with the
participants
on actual work
or training
settings
2. Plan  Work Assessment will Combination of  Written
evaluation of procedures require access to distance learning examinations
implemented and practices a workplace over and face to face  Practical
solutions.  Conditions of an extended learning demonstration
work period, or a related to
environment suitable method underpinning
 Safety, of gathering knowledge,

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 environmental evidence of skills, and
, operating ability attitudes
housekeeping over a range of  -Assessment
and quality situations. by immediate
guidelines superiors with
regards to the
work
accomplishme
nt
 Interviews
with the
participants
on actual work
or training
settings

3. Document  Work Assessment will Combination of  Written

recommended procedures require access to distance learning examinations
solutions and and a workplace over and face to face  Practical
submit to practices an extended learning demonstration
appropriate  Conditions of period, or a related to
person. work suitable method underpinning
environment of gathering knowledge,
 Safety, evidence of skills, and
environment operating ability attitudes
al, over a range of  Assessment by
housekeepin situations. immediate
g and quality superiors with
guidelines regards to the
work
accomplishmen
t
 Interviews with
the participants
on actual work
or training
settings

LO7. Identify the efficiency and effectiveness of resource utilization

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Measure  Use of quality The following Combination of  Written
required procedures resources should distance examinatio
resource manual be provided: learning and n
utilization in the  Quality policy  Simulated or face to face  Demonstrat

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workplace using  Best/good actual workplace. learning ion
appropriate practices  Tools, materials /observatio
techniques  Continuous and supplies n with oral
improvement needed to questioning
program demonstrate the  Third party
required task. report
 Reference and
manuals
2. Record data  Use of quality The following Combination of  Written
in accordance procedures resources should distance examinatio
with workplace manual be provided: learning and n
protocol  Quality policy  Simulated or face to face  Demonstrat
 Best/good actual workplace. learning ion
practices  Tools, materials /observatio
 Continuous and supplies n with oral
improvement needed to questioning
program demonstrate the  Third party
required task. report
 Reference and
manuals
3. Compare  Use of quality The following Combination of  Written
recorded data procedures resources should distance examinatio
to determine manual be provided: learning and n
the efficiency  Quality policy  Simulated or face to face  Demonstrat
and  Best/good actual workplace. learning ion
effectiveness of practices  Tools, materials /observatio
resource  Continuous and supplies n with oral
utilization improvement needed to questioning
according to program demonstrate the  Third party
established required task. report
environmenta  Reference and
l work manuals
procedures

LO8. Determine the causes of Inefficiency and/or ineffectiveness of

resource utilization
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. List potential  Use of quality The following Combination  Written
causes of procedures resources should be of distance examination
inefficiency manual provided: learning and  Demonstratio
and/or  Quality policy  Simulated or face to face n/observation
ineffectiveness.  Best/good actual workplace. learning with oral
practices questioning
 Continuous
 Tools, materials  Third party
improvement and supplies report
needed to

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 program demonstrate the
required task.
 Reference and
manuals
2. Identify  Use of quality The following Combination  Written
causes of procedures resources should be of distance examination
inefficiency manual provided: learning and  Demonstrati
and/or  Quality policy  Simulated or face to face on/
ineffectiveness  Best/good actual workplace. learning observation
through practices  Tools, materials with oral
deductive  Continuous and supplies questioning
reasoning improvement needed to  Third party
program demonstrate the report
required task.
 Reference and
manuals
3. Validate  Use of quality The following Combination  Written
identified procedures resources should be of distance examination
causes of manual provided: learning and  Demonstrati
inefficiency  Quality policy  Simulated or face to face on/
and/or  Best/good actual workplace. learning observation
ineffectiveness practices  Tools, materials with oral
thru established  Continuous and supplies questioning
environmental improvement needed to  Third party
procedures program demonstrate the report
required task.
 Reference and
manuals
LO9. Convey inefficient and ineffective environmental practices
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Report  Use of quality The following Combination  Written
efficient and procedures resources should be of distance examination
effectiveness of manual provided: learning and  Demonstratio
resource  Quality policy  Simulated or face to face n
 Best/good /observation
utilization to actual workplace. learning
practices with oral
appropriate  Continuous
 Tools, materials questioning
personnel improvement and supplies  Third party
program needed to report
demonstrate the
required task.
 Reference and
manuals
2. Discuss  Use of quality The following Combination  Written
concerns procedures resources should be of distance examination
related to manual provided: learning and  Demonstrati

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resource  Quality policy  Simulated or face to face on
utilization with  Best/good actual workplace. learning /observation
appropriate practices  Tools, materials with oral
personnel  Continuous and supplies questioning
improvement needed to  Third party
program demonstrate the report
required task.
 Reference and
manuals
3. Clarify  Use of quality The following Combination  Written
feedback on procedures resources should be of distance examination
information/con manual provided: learning and  Demonstrati
cerns raised  Quality policy  Simulated or face to face on
with  Best/good actual workplace. learning /observation
appropriate practices  Tools, materials with oral
personnel  Continuous and supplies questioning
improvement needed to  Third party
program demonstrate the report
required task.
 Reference and
manuals

UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM/

DEVELOP CAREER AND LIFE DECISIONS/

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 MODULES TITLE: PRACTICING CAREER PROFESSIONALISM/
DEVELOPING CAREER AND LIFE
DECISIONS/

MODULE DESCRIPTOR: This unit covers the knowledge, skills and

attitudes in promoting career growth and
advancement.

NOMINAL DURATION: 4 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the student/trainees will be able to:

LO1. Integrate personal objectives with organizational goal

LO2. Set and meet work Priorities.
LO3. Maintain professional growth and development
LO4: Manage one’s emotion
LO5: Develop reflective practice
LO6: Develop reflective practice
LO7: Boost self-confidence and develop self-regulation

Details of Learning Outcomes:

LO1. Integrate personal objectives with organizational goal

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Intra- and Performance The following Combination of  Competenc
interpersonal Appraisal resources MUST distance learning y may be
relationships is be provided: and face to face assessed
are maintained Psychological 4.1 Workplace learning through:
in the course of Profile or assessment 5.1 Portfolio
managing Aptitude Tests location Assessment
oneself based 4.2 Case 5.2 Interview
on performance studies/scenari 5.3
evaluation. os Simulation/Rol
e-plays
5.4
Observation
5.5 Third Party
Reports
5.6 Exams and
Tests

LO2. Set and meet work priorities

Assessment Contents Conditions Methodologies Assessment

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 Criteria Methods
1. Human The following Combination of  Competenc
Resources are Financial resources MUST distance learning y may be
utilized Technology be provided: and face to face assessed
efficiently and Hardware 4.1 Workplace learning through:
effectively to Software or assessment 5.1 Portfolio
manage work location Assessment
priorities and 4.2 Case 5.2 Interview
commitments studies/scenari 5.3
os Simulation/Rol
e-plays
5.4
Observation
5.5 Third Party
Reports
5.6 Exams and
Tests
LO3. Maintain professional growth and development
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Participation The following Combination of  Competenc
Trainings and in training resources MUST distance learning y may be
career programs be provided: and face to face assessed
opportunities Technical 4.1 Workplace learning through:
are identified Supervisory or assessment 5.1 Portfolio
and Managerial location Assessment
availed of Continuing 4.2 Case 5.2 Interview
based on job Education studies/scenari 5.3
requirements Serving as os Simulation/Rol
Resource e-plays
Persons in 5.4
conferences Observation
and 5.5 Third Party
workshop Reports
5.6 Exams and
Tests
2. Recognitions Participation The following Combination of  Competenc
are in training resources MUST distance learning y may be
sought/received programs be provided: and face to face assessed
and Technical 4.1 Workplace learning through:
demonstrated Supervisory or assessment 5.1 Portfolio
as proof of Managerial location Assessment
career Continuing 4.2 Case 5.2 Interview
advancement Education studies/scenari 5.3
Serving as os Simulation/Rol
Resource e-plays

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 Persons in 5.4
conferences Observation
and 5.5 Third Party
workshop Reports
5.6 Exams and
Tests
3. Recognitions Recommendat The following Combination of  Competenc
are ions resources MUST distance learning y may be
sought/received Citations be provided: and face to face assessed
and Certificate of 4.1 Workplace learning through:
demonstrated Appreciations or assessment 5.1 Portfolio
as proof of Commendatio location Assessment
career ns 4.2 Case 5.2 Interview
advancement Awards studies/scenari 5.3
Tangible and os Simulation/Rol
Intangible e-plays
Rewards 5.4
Observation
5.5 Third Party
Reports
5.6 Exams and
Tests
4. Licenses National The following Combination of  Competenc
and/or Certificates resources MUST distance learning y may be
certifications Certificate of be provided: and face to face assessed
relevant to job Competency 4.1 Workplace learning through:
and Support Level or assessment 5.1 Portfolio
career are Licenses location Assessment
obtained and Professional 4.2 Case 5.2 Interview
renewed Licenses studies/scenari 5.3
os Simulation/Rol
e-plays
5.4
Observation
5.5 Third Party
Reports
5.6 Exams and
Tests
LO4.Manage one’s emotion
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Identify Self-  Work  Access to a Combination of  Demonstratio
management procedures workplace and distance n and
strategies and practices resources learning and simulation
 Conditions of  case studies face to face with oral
work learning questioning

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 environment  Case
 Safety, problems
environment involving
al, work
housekeepin improvement
g and quality and
guidelines sustainability
issues
 Third-party
report
2. Develop  Work  Access to a Combination of  Demonstratio
skills to work procedures workplace and distance n and
independently and practices resources learning and simulation
and to show  Conditions of  case studies face to face with oral
initiative, to be work learning questioning
conscientious, environment  Case
and preserving  Safety, problems
in the face of environment involving
setbacks and al, work
frustrations housekeepin improvement
g and quality and
guidelines sustainability
issues
 Third-party
report
3. Examine  Work  Access to a Combination of  Demonstratio
techniques for procedures workplace and distance n and
effectively and practices resources learning and simulation
handling  Conditions of  case studies face to face with oral
negative work learning questioning
emotions and environment  Case
unpleasant  Safety, problems
situation in the environment involving
workplace al, work
housekeepin improvement
g and quality and
guidelines sustainability
issues
 Third-party
report

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 LO5. Develop reflective practice
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1.  Work  Access to a Combination of  Demonstratio
Contemplate procedures and workplace distance learning n and
personal practices and and face to face simulation
strengths and  Conditions of resources learning with oral
achievements, work  case studies questioning
based on self- environment  Case
assessment  Safety, problems
strategies and environmental, involving
teacher housekeeping work
feedback and quality improvement
guidelines and
sustainability
issues
 Third-party
report
2. Monitor  Work  Access to a Combination of  Demonstratio
progress when procedures and workplace distance learning n and
seeking and practices and and face to face simulation
responding to  Conditions of resources learning with oral
feedback from work  case studies questioning
teachers to environment  Case
assist them in  Safety, problems
consolidating environmental, involving
strengths, housekeeping work
addressing and quality improvement
weaknesses guidelines and
and fulfilling sustainability
their potential issues
 Third-party
report
3. Predict  Work  Access to a Combination of  Demonstratio
outcomes of procedures and workplace distance learning n and
personal and practices and and face to face simulation
academic  Conditions of resources learning with oral
challenges by work  case studies questioning
reflecting on environment  Case
previous  Safety, problems
problem environmental, involving
solving and housekeeping work
decision and quality improvement
making guidelines and
strategies and sustainability
feedback from issues

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peers and  Third-party
teachers report
LO6. Boost self-confidence and develop self-regulation
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1.  Work  Access to a Combination of  Demonstratio
Demonstrate procedures and workplace distance n and
efforts for practices and learning and simulation
continuous  Conditions of resources face to face with oral
self- work  case studies learning questioning
improvement environment  Case
 Safety, problems
environmental, involving
housekeeping work
and quality improvement
guidelines and
sustainability
issues
 Third-party
report
2. Eliminate  Work  Access to a Combination of  Demonstratio
counter- procedures and workplace distance n and
productive practices and learning and simulation
tendencies at  Conditions of resources face to face with oral
work work  case studies learning questioning
environment  Case
 Safety, problems
environmental, involving
housekeeping work
and quality improvement
guidelines and
sustainability
issues
 Third-party
report
3. Maintain  Work  Access to a Combination of  Demonstratio
positive procedures and workplace distance n and
outlook in life practices and learning and simulation
 Conditions of resources face to face with oral
work  case studies learning questioning
environment  Case
 Safety, problems
environmental, involving
housekeeping work
and quality improvement
guidelines and

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 sustainability
issues
 Third-party
report

UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL HEALTH AND

SAFETY/
CONTRIBUTE TO WORKPLACE
INNOVATION/
PRACTICE ENTREPRENEURIAL SKILLS IN
THE WORKPLACE

MODULES TITLE: PRACTICE OCCUPATIONAL HEALTH AND

SAFETY/
CONTRIBUTE TO WORKPLACE
INNOVATION/
PRACTICE ENTREPRENEURIAL SKILLS IN
THE WORKPLACE

MODULE DESCRIPTOR: This unit 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: 6 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the student/trainees will be able to:

LO1. Identify OSH compliance requirements

LO2. Prepare OSH requirements for compliance
LO3. Perform task in accordance with relevant OSH policies and
procedures
LO4: Identify opportunities to do things better
LO5: Discuss and develop ideas with others
LO6: Integrate ideas for change in the workplace
LO7: Identify the efficiency and effectiveness of resource utilization
LO8: Determine the causes of Inefficiency and/or ineffectiveness of
resource utilization
LO9: Convey inefficient and ineffective environmental practices

Details of Learning Outcomes:

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 LO1. Identify OSH compliance requirements
Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Identify  Work Specific resources Combination of  Observation
relevant OSH procedures and for assessment: distance /
requirements practices  Evidence of learning and Demonstrat
, regulations,  Conditions of competent face to face ion with oral
policies and work performance learning questioning
procedures environment should be  Third party
in  Safety, obtained by
accordance environmental, observing an
with housekeeping individual in an
workplace and quality information
policies and guidelines management
procedures. role within the
workplace or
operational or
simulated
environment.
2. Convey  Work Specific resources Combination of  Observation
OSH activity procedures and for assessment: distance /
non- practices  Evidence of learning and Demonstrat
conformities  Conditions of competent face to face ion with oral
to work performance learning questioning
appropriate environment should be  Third party
personnel.  Safety, obtained by
environmental, observing an
housekeeping individual in an
and quality information
guidelines management
role within the
workplace or
operational or
simulated
environment.
3. Identify  Work Specific resources Combination of  Observation
OHS procedures and for assessment: distance /
preventive practices  Evidence of learning and Demonstrat
and control  Conditions of competent face to face ion with oral
requirements work performance learning questioning
in environment should be  Third party
accordance  Safety, obtained by
with OSH environmental, observing an
work policies housekeeping individual in an
and and quality information
procedures guidelines management

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 role within the
workplace or
operational or
simulated
environment.
LO2. Prepare OSH requirements for compliance
Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Identify  Work The following Combination of  Observation/
OSH work procedures resources should be distance demonstratio
activity and practices provided: learning and n with oral
material,  Conditions of  Facilities face to face questioning
 Third party
tools and work materials, tools learning
report
equipment environment and equipment
requirements  Safety, necessary for
in accordance environmental, the activity.
with housekeeping
workplace and quality
policies and guidelines
procedures.
2. Identify  Work The following Combination of  Observation/
required OSH procedures resources should be distance demonstratio
materials, and practices provided: learning and n with oral
tools and  Conditions of  Facilities face to face questioning
 Third party
equipment work materials, tools learning
report
requirements environment and equipment
in accordance  Safety, necessary for
with environmental, the activity.
workplace housekeeping
policies and and quality
procedures. guidelines
3 Arrange  Work The following Combination of  Observation/
and place procedures resources should be distance demonstrati
required OSH and practices provided: learning and on with oral
materials,  Conditions of  Facilities face to face questioning
tools and work materials, tools learning  Third party
equipment in environment and equipment report
accordance  Safety, necessary for
with OSH environmental, the activity.
work housekeeping
standard. and quality
guidelines

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 LO3. Perform task in accordance with relevant OSH policies and
procedures
Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Identify  Work The following Combination of  Observation /
relevant OSH procedures resources should be distance demonstratio
work and practices provided: learning and n with oral
procedures in  Conditions of  Facilities face to face questioning
 Third party
accordance work materials, tools learning
report
with environment and equipment
workplace  Safety, necessary for the
policies and environmental, activity.
procedures housekeeping
and quality
guidelines
2. Execute  Work The following Combination of  Observation /
work procedures resources should be distance demonstratio
activities in and practices provided: learning and n with oral
accordance  Conditions of  Facilities face to face questioning
 Third party
with OSH work materials, tools learning
report
work environment and equipment
standards  Safety, necessary for the
environmental, activity.
housekeeping
and quality
guidelines
3. Report  Work The following Combination of  Observation /
non- procedures resources should be distance demonstratio
compliance, and practices provided: learning and n with oral
work  Conditions of  facilities face to face questioning
 Third party
activities to work materials, tools learning
report
appropriate environment and equipment
personnel.  Safety, necessary for the
environmental, activity.
housekeeping
and quality
guidelines
LO4. Identify opportunities to do things better
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Identify  Work The following Combination of  Psychological
opportunitie procedures and resources distance and
s for practices should be learning and behavioral

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improvemen  Conditions of provided: face to face interviews
t proactively work  pens, papers learning  Performance
in own area environment and other evaluation
of work.  Safety, writing  Life narrative
environmental, implements inquiry
housekeeping  cartolina  Review of
and quality  manila portfolios of
guidelines papers evidence and
third-party
reports of on-
the-job
performance
Sensitivity
analysis
 organizational
analysis
 standardized
assessment of
character
strengths and
virtues
applied
2. Gather and  Work The following Combination of  Psychological
review procedures and resources distance and
information practices should be learning and behavioral
which may be  Conditions of provided: face to face interviews
relevant to work  pens, papers, learning  Performance
ideas and environment and other evaluation
which might  Safety, writing  Life narrative
assist in environmental, implements inquiry
gaining housekeeping  cartolina  Review of
support for and quality  manila portfolios of
idea. guidelines papers evidence and
third-party
reports of on-
the-job
performance
Sensitivity
analysis
 organizational
analysis
 standardized
assessment of
character
strengths and
virtues

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 applied

LO5. Discuss and develop ideas with others

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Identify  Preparation The following Combination of  Psychological
people who  Discussion resources distance and
could  Clarification of should be learning and behavioral
provide goals provided: face to face interviews
input to  Listening  pens, papers learning  Performance
ideas for  Rapport and other evaluation
improvement building writing  Life narrative
s.  Problem solving implements inquiry
 Decision  cartolina  Review of
making  manila portfolios of
 Assertiveness papers evidence and
 Dealing with third-party
difficult reports of on-
situations the-job
performance
Sensitivity
analysis
 organizational
analysis
 standardized
assessment of
character
strengths and
virtues
applied
2. Select  Preparation The following Combination of  Psychological
ways of  Discussion resources distance and
approaching  Clarification of should be learning and behavioral
people to goals provided: face to face interviews
begin sharing  Listening  pens, papers learning  Performance
ideas  Rapport and other evaluation
building writing  Life narrative
 Problem solving implements inquiry
 Decision  cartolina  Review of
making  manila portfolios of
 Assertiveness papers evidence and
 Dealing with third-party
difficult reports of on-

Havens Vocational Training Center

 situations the-job
performance
Sensitivity
analysis
 organizational
analysis
 standardized
assessment of
character
strengths and
virtues
applied
3. Set  Preparation The following Combination of  Psychological
meeting with  Discussion resources distance and
relevant  Clarification of should be learning and behavioral
people. goals provided: face to face interviews
 Listening  pens, papers learning  Performance
 Rapport and other evaluation
building writing  Life narrative
 Problem solving implements inquiry
 Decision  cartolina  Review of
making  manila portfolios of
 Assertiveness papers evidence and
 Dealing with third-party
difficult reports of on-
situations the-job
performance
Sensitivity
analysis
 organizational
analysis
 standardized
assessment of
character
strengths and
virtues
applied

Havens Vocational Training Center

  Preparation The following Combination of  Psychological
4. Follow-up,  Discussion resources distance and
review and  Clarification of should be learning and behavioral
select ideas goals provided: face to face interviews
based on  Listening  pens, papers learning  Performance
feedback  Rapport and other evaluation
building writing  Life narrative
 Problem solving implements inquiry
 cartolina
 Decision  Review of
 manila papers
making portfolios of
 Assertiveness evidence and
 Dealing with third-party
difficult reports of on-
situations the-job
performance
Sensitivity
analysis
 organizational
analysis
 standardized
assessment of
character
strengths and
virtues
applied
5. Use  Preparation The following Combination of  Psychological
critical  Discussion resources distance and
inquiry  Clarification of should be learning and behavioral
method to goals provided: face to face interviews
discuss and  Listening  pens, papers learning  Performance
develop ideas  Rapport and other evaluation
with others. building writing  Life narrative
 Problem solving implements inquiry
 Decision  cartolina  Review of
making  manila portfolios of
 Assertiveness papers evidence and
 Dealing with third-party
difficult reports of on-
situations the-job
performance
Sensitivity
analysis
 organizational
analysis
 standardized
assessment of

Havens Vocational Training Center

 character
strengths and
virtues
applied

LO6. Integrate ideas for change in the workplace

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Use critical  Preparation The following Combination of  Psychological
inquiry  Discussion resources distance learning and
method to  Clarification of should be and face to face behavioral
integrate goals provided: learning interviews
different  Listening  pens, papers  Performance
ideas for  Rapport and other evaluation
change of building writing  Life narrative
key people  Problem solving implements inquiry
 Decision  cartolina  Review of
making  manila portfolios of
 Assertiveness papers evidence and
 Dealing with third-party
difficult reports of on-
situations the-job
performance
Sensitivity
analysis
 organizationa
l analysis
 standardized
assessment
of character
strengths and
virtues
applied
2. Use  Preparation The following Combination of  Psychological
summarizing,  Discussion resources distance learning and
analyzing and  Clarification of should be and face to face behavioral
generalizing goals provided: learning interviews
skills to  Listening  pens, papers  Performance
extract  Rapport and other evaluation
salient points building writing  Life narrative
in the pool of  Problem solving implements inquiry
ideas  Decision  cartolina  Review of
making  manila portfolios of
 Assertiveness papers evidence and
 Dealing with third-party
difficult reports of on-

Havens Vocational Training Center

 situations the-job
performance
Sensitivity
analysis
 organizationa
l analysis
 standardized
assessment
of character
strengths and
virtues
applied
3. Use  Preparation The following Combination of  Psychological
reporting  Discussion resources distance learning and
skills to  Clarification of should be and face to face behavioral
communicate goals provided: learning interviews
results  Listening  pens, papers  Performance
 Rapport and other evaluation
building writing  Life narrative
 Problem solving implements inquiry
 Decision  cartolina  Review of
making  manila portfolios of
 Assertiveness papers evidence and
 Dealing with third-party
difficult reports of on-
situations the-job
performance
Sensitivity
analysis
 organizationa
l analysis
 standardized
assessment
of character
strengths and
virtues
applied
4. Identify  Preparation The following Combination of  Psychological
current  Discussion resources distance learning and
issues and  Clarification of should be and face to face behavioral
concerns on goals provided: learning interviews
the systems,  Listening  pens, papers  Performance
processes  Rapport and other evaluation
and building writing  Life narrative
procedures,  Problem solving implements inquiry
as well as the  Decision  cartolina  Review of

Havens Vocational Training Center

need for making  manila portfolios of
simple  Assertiveness papers evidence and
innovative  Dealing with third-party
practices difficult reports of on-
situations the-job
performance
Sensitivity
analysis
 organizationa
l analysis
 standardized
assessment
of character
strengths and
virtues
applied
LO7. Identify the efficiency and effectiveness of resource utilization
Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Measure  Use of quality The following Combination of  Written
required procedures resources should distance examinatio
resource manual be provided: learning and n
utilization in  Quality policy  Simulated or face to face  Demonstrat
the  Best/good actual workplace. learning ion
workplace practices  Tools, materials /observatio
using  Continuous and supplies n with oral
appropriate improvement needed to questioning
techniques program demonstrate the  Third party
required task. report
 Reference and
manuals
2. Record  Use of quality The following Combination of  Written
data in procedures resources should distance examinatio
accordance manual be provided: learning and n
with  Quality policy  Simulated or face to face  Demonstrat
workplace  Best/good actual workplace. learning ion
protocol practices  Tools, materials /observatio
 Continuous and supplies n with oral
improvement needed to questioning
program demonstrate the  Third party
required task. report
 Reference and
manuals
3. Compare  Use of quality The following Combination of  Written
recorded procedures resources should distance examinatio
data to manual be provided: learning and n

Havens Vocational Training Center

determine  Quality policy  Simulated or face to face  Demonstrat
the efficiency  Best/good actual workplace. learning ion
and practices  Tools, materials /observatio
effectiveness  Continuous and supplies n with oral
of resource improvement needed to questioning
utilization program demonstrate the  Third party
according to required task. report
established  Reference and
environmen manuals
tal work
procedures
LO8. Determine the causes of Inefficiency and/or ineffectiveness of
resource utilization
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. List  Use of quality The following Combination  Written
potential procedures resources should be of distance examination
causes of manual provided: learning and  Demonstratio
inefficiency  Quality policy  Simulated or face to face n/observation
 Best/good with oral
and/or actual workplace. learning
practices questioning
ineffectivenes  Continuous  Tools, materials  Third party
s. improvement and supplies report
program needed to
demonstrate the
required task.
 Reference and
manuals
2. Identify  Use of quality The following Combination  Written
causes of procedures resources should be of distance examination
inefficiency manual provided: learning and  Demonstrati
and/or  Quality policy  Simulated or face to face on/
ineffectivenes  Best/good actual workplace. learning observation
s through practices  Tools, materials with oral
deductive  Continuous and supplies questioning
reasoning improvement needed to  Third party
program demonstrate the report
required task.
 Reference and
manuals
3. Validate  Use of quality The following Combination  Written
identified procedures resources should be of distance examination
causes of manual provided: learning and  Demonstrati
inefficiency  Quality policy  Simulated or face to face on/
and/or  Best/good actual workplace. learning observation
ineffectivenes practices  Tools, materials with oral
s thru  Continuous and supplies questioning

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established improvement needed to  Third party
environmenta program demonstrate the report
l procedures required task.
 Reference and
manuals
LO9. Convey inefficient and ineffective environmental practices
Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Report  Use of quality The following Combination  Written
efficient and procedures resources should be of distance examination
effectiveness manual provided: learning and  Demonstratio
of resource  Quality policy  Simulated or face to face n
 Best/good /observation
utilization to actual workplace. learning
practices with oral
appropriate  Continuous  Tools, materials questioning
personnel improvement and supplies  Third party
program needed to report
demonstrate the
required task.
 Reference and
manuals
2. Discuss  Use of quality The following Combination  Written
concerns procedures resources should be of distance examination
related to manual provided: learning and  Demonstrati
resource  Quality policy  Simulated or face to face on
utilization  Best/good actual workplace. learning /observation
with practices  Tools, materials with oral
appropriate  Continuous and supplies questioning
personnel improvement needed to  Third party
program demonstrate the report
required task.
 Reference and
manuals
3. Clarify  Use of quality The following Combination  Written
feedback on procedures resources should be of distance examination
information/c manual provided: learning and  Demonstrati
oncerns  Quality policy  Simulated or face to face on
raised with  Best/good actual workplace. learning /observation
appropriate practices  Tools, materials with oral
personnel  Continuous and supplies questioning
improvement needed to  Third party
program demonstrate the report
required task.
 Reference and
manuals
COMMON COMPETENCIES:

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 UNIT OF COMPETENCY: DEVELOP AND UPDATE INDUSTRY
KNOWLEDGE
MODULES TITLE: DEVELOPING AND UPDATING INDUSTRY
KNOWLEDGE
MODULE DESCRIPTOR: This unit of competency deals with the knowledge,
skills required to access, increase and update
industry knowledge. It includes seek information on
the industry and update industry knowledge.
NOMINAL DURATION: 4 Hours
SUMMARY OF LEARNING OUTCOMES:
LO1. Seek information on the industry
LO2. Update industry knowledge
LO3. Develop and update local knowledge
LO4. Promote products and services to customers
Details of Learning Outcomes:
LO1. Seek information on the industry

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Sources of Information Students/trainees must Combination of  Interview/

information on sources may be provided with the distance questions
the industry are include but are  Knew key learning and  Practical
correctly not limited to: face to face demonstra
identified and sources of learning tion
accessed  media information on
 Portfolio of
 reference the industry
industry
books  Updated
informatio
 libraries industry
n related
 unions knowledge
to
 industry  Accessed and
trainee’s
associations used industry
work
 industry information
journals  Developed and
 internet updated local
 personal knowledge
observation  Promoted
and products and
experience services
2. Information to Different Students/trainees must Combination of  Interview/
assist effective sectors of the distance questions

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work industry and be provided with the learning and  Practical
performance is the services face to face demonstra
obtained in line Knew key learning
available in tion
with job sources of
each sector  Portfolio of
information on
industry
requirements the industry
relationship information
between  Updated
related to
industry
tourism and trainee’s
knowledge
hospitality work
 Accessed and
relationship used industry
between the information
industry and  Developed and
updated local
other industries
knowledge
industry  Promoted products
working and services
conditions
legislation that
affects the
industry
• liquor
• health and
safety
• hygiene
• gaming
• workers
compensation
• consumer
protection
• duty of care
• building
regulations
trade unions
environmental
issues and
requirements
industrial

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 relations issues
and major
organizations
career
opportunities
within the
industry
work ethic
required to
work in the
industry and
industry
expectations of
staff
quality
assurance
LO2. Update industry knowledge

Assessment Contents Conditions Methodologies Assessmen

Criteria t
Methods

1. Informal May include: Students/trainees Combination of  Intervie

and/or formal must be provided distance learning w/
Discussions with
research is used with the and face to face question
colleagues,
to update learning s
management and  Knew key
general  Practical
customers sources of
knowledge of demonst
information on
the industry Reading internal the industry ration
enterprise  Updated  Portfolio
material about industry of
products and knowledge industry
services  Accessed and informatio
used industry n related
Familiarity with information to
customer  Developed and
trainee’s
comments updated local
work
including knowledge
complaints  Promoted
products and
Reading and services
researching
product data and

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 information
Conducting
internal testing to
determine quality
and differentials
General media
research
Developing and
analyzing
responses to
questionnaires
Reading surveys
and ratings

LO3. Develop and update local knowledge

Assessment Contents Conditions Methodologies Assessmen

t Methods
Criteria

1. Local May include: Students/trainees Combination of  Intervie

knowledge is must be provided with distance learning w/
Discussions with
updated using the and face to face question
colleagues,
informal and/or learning s
management and  Knew key
formal research  Practical
customers sources of
information on demonst
Reading internal the industry ration
enterprise  Updated industry  Portfolio
material about knowledge of industry
products and  Accessed and informatio
services used industry n related
information to
Familiarity with  Developed and trainee’s
customer updated local
work
comments knowledge
including  Promoted products
complaints and services

Reading and
researching
product data and
information
Conducting
internal testing
to determine
quality and

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 differentials
General media
research
Developing and
analyzing
responses to
questionnaires
 Reading
surveys and
ratings
LO4. Promote products and services to customers

3. Promotional May include: Students/trainees Combination of  Intervie

initiatives are must be provided with distance learning w/
described that Media the and face to face question
may be used to campaigns learning s
 Knew key
promote  Practical
Internal sources of
products and demonst
promotions, information on
services the industry ration
including static
 Updated industry  Portfolio
displays, knowledge of industry
demonstrations,  Accessed and informatio
used industry n related
tastings, videos,
information to
competitions,  Developed and trainee’s
updated local
packages, work
knowledge
events  Promoted products
and services

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 UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULES TITLE: OBSERVING WORKPLACE HYGIENE
PROCEDURES
MODULE DESCRIPTOR: This unit of competency deals with the knowledge,
skills and attitudes in observing workplace hygiene
procedures. It includes following hygiene
procedures and identifying and preventing hygiene
risks.
NOMINAL DURATION: 4 Hours
SUMMARY OF LEARNING OUTCOMES:
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks
Details of Learning Outcomes:
LO1. Determine areas of concern for safety measures

Assessment Contents Conditions Methodologies Assessmen

Criteria t
Methods

1. Workplace Hygiene Students/trainees Combination of  Written

hygiene procedures may must be provided with distance learning examina
procedures are include: the following: and face to face tion
implemented in Assessment learning  Practical
line with  safe and required evidence demonst
enterprise and hygienic that the candidate: ration
legal handling of
requirements food and  Followed
beverage hygiene
 regular procedures
hand  Identified and
washing responded to
 correct hygiene risk
food  Practiced
storage personal
 appropriate grooming and
and clean hygiene
clothing
 avoidance
of cross-

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 contaminat
ion
 safe
handling
disposal of
linen and
laundry
 appropriate
handling
and
disposal of
garbage
 cleaning
and
sanitizing
procedures
 personal
hygiene
LO2: Identify and prevent hygiene risks

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Potential bacterial and Students/trainees Combination of  Written

hygiene risks are other must be provided with distance learning examinati
identified in line contamination the following: and face to face on
with enterprise arising from Assessment learning  Practical
procedures required evidence demonstrat
poor handling of
food that the candidate: ion
inappropriate  Followed
storage of foods hygiene
storage at procedures
incorrect  Identified and
temperatures responded to
foods left hygiene risk
uncovered  Practiced personal
poor personal grooming and
hygiene hygiene
practices
poor work
practices
•cleaning
•housekeeping
•food handling
•vermin

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 •airborne dust
cross-
contamination
through
cleaning
inappropriate
cleaning
practices
inappropriate
handling of
potentially
infectious linen
contaminated
wastes such as
blood and body
secretions
disposal of
garbage and
contaminated
or potentially
contaminated
wastes
2. Action to auditing staff Students/trainees Combination of  Written
minimize and skills and must be provided with distance learning examinati
remove risks are providing the following: and face to face on
taken training Assessment learning  Practical
within scope of required evidence demonstrat
individual ensuring that the candidate: ion
responsibility of policies and
enterprise/legal procedures are  Followed
requirements followed hygiene
procedures
strictly  Identified and
responded to
audits or hygiene risk
incidents with  Practiced personal
follow up grooming and
actions hygiene

Havens Vocational Training Center

 UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
MODULES 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 the appropriate hardware
and software
NOMINAL DURATION: 5 Hours
SUMMARY OF LEARNING OUTCOMES:
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
Details of Learning Outcomes:
LO1. Perform estimations

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Appropriate Personal Students/trainees Combination of The assessor

hardware and computers must be provided with distance may select two
software is Networked the following: learning and of the
selected systems face to face following
 Selected and used
according to task Communication learning assessment
hardware
assigned and equipment methods to
components
required Printers correctly and objectively
outcome Scanners according to the assess the
Keyboard task requirement candidate
Mouse  Identified and
Observation
explain the
 Questionin
functions of both
g
hardware and
 Practical
software used,
demonstra
their general
tion
features and
capabilities

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  Produced
accurate and
complete data in
accordance with
the requirements
 Used appropriate
devices and
procedures to
transfer files/data
accurately
 Maintained
computer system
2. software is Includes the Students/trainees Combination of The assessor
selected following but not must be provided with distance may select two
according to task limited to: the following: learning and of the
assigned face to face following
 Word  Selected and used
learning assessment
processing hardware
methods to
packages components
 Data base correctly and objectively
packages according to the assess the
 Internet task requirement candidate
 Spreadsheets  Identified and
Observation
explain the
 Questionin
functions of both
g
hardware and
Practical
software used,
demonstration
their general
features and
capabilities
 Produced
accurate and
complete data in
accordance with
the requirements
 Used appropriate
devices and
procedures to
transfer files/data
accurately
 Maintained
computer system
3. OH & S OHS guidelines Students/trainees Combination of The assessor
guidelines and must be provided with distance may select two
Enterprise
procedures are the following: learning and of the
procedures
followed face to face following
 Selected and used
learning assessment
hardware
methods to
components
correctly and objectively
assess the

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 according to the candidate
task requirement
 Identified and Observation
explain the  Questionin
functions of both g
hardware and Practical
software used, demonstration
their general
features and
capabilities
 Produced
accurate and
complete data in
accordance with
the requirements
 Used appropriate
devices and
procedures to
transfer files/data
accurately
 Maintained
computer system
LO2. Input data into computer

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Inputted data Storage media Students/trainees Combination of The assessor

are stored in include the must be provided distance may select two
storage media following but not with the following: learning and of the
according to limited to: face to face following
 Selected and
requirements  diskettes learning assessment
used hardware
 CDs methods to
components
 zip disks objectively
correctly and
 hard disk assess the
according to the
drives, local candidate
task requirement
and remote
 Identified and
Observation
explain the
 Questionin
functions of both
g
hardware and
 Practical
software used,
demonstrati
their general
on
features and
capabilities
 Produced
accurate and
complete data in
accordance with
the requirements
 Used appropriate

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 devices and
procedures to
transfer files/data
accurately
 Maintained
computer system
2. Work is  Types of Students/trainees Combination of The assessor
performed equipment must be provided distance may select two
within used with the following: learning and of the
ergonomic  Appropriate face to face following
furniture  Selected and
guidelines learning assessment
 Seating posture used hardware
methods to
 Lifting posture components
correctly and objectively
 Visual display
according to the assess the
unit screen
brightness task requirement candidate
 Identified and
Observation
explain the
 Questionin
functions of both
g
hardware and
 Practical
software used,
demonstrati
their general
on
features and
capabilities
 Produced
accurate and
complete data in
accordance with
the requirements
 Used appropriate
devices and
procedures to
transfer files/data
accurately
 Maintained
computer system
LO3. Access information using computer

1. Desktop icons Icons include the Students/trainees Combination of The assessor

are correctly following but not must be provided distance may select two
selected, limited to: with the following: learning and of the
opened and face to face following
 directories/  Selected and
closed for learning assessment
folders used hardware
navigation methods to
 files components
purposes  network correctly and objectively
devices according to the assess the
 recycle bin task requirement candidate
 Identified and
Observation
explain the
 Questionin
functions of both

Havens Vocational Training Center

 hardware and g
software used,  Practical
their general demonstrati
features and on
capabilities
 Produced
accurate and
complete data in
accordance with
the requirements
 Used appropriate
devices and
procedures to
transfer files/data
accurately
 Maintained
computer system
LO4. Produce/output data using computer system

1. Entered data Icons include the Students/trainees Combination of The assessor

are processed following but not must be provided distance may select two
using limited to: with the following: learning and of the
appropriate face to face following
 directories/  Selected and
learning assessment
software folders used hardware
methods to
commands  files components
 network correctly and objectively
devices according to the assess the
 recycle bin task requirement candidate
 Identified and
Observation
explain the
 Questionin
functions of both
g
hardware and
 Practical
software used,
demonstrati
their general
on
features and
capabilities
 Produced
accurate and
complete data in
accordance with
the requirements
 Used appropriate
devices and
procedures to
transfer files/data
accurately
 Maintained
computer system

Havens Vocational Training Center

LO5. Maintain computer equipment and systems

1. Systems for Icons include the Students/trainees Combination of The assessor

cleaning, minor following but not must be provided distance may select two
maintenance limited to: with the following: learning and of the following
and face to face assessment
 Creating more  Selected and
replacement of learning methods to
space in the used hardware
consumables objectively
hard disk components
are  Reviewing correctly and assess the
implemented programs according to the candidate
 Deleting task requirement Observation
unwanted  Identified and  Questionin
files explain the g
 Backing up functions of both  Practical
files hardware and demonstrati
 Checking hard software used, on
drive for their general
errors features and
 Using up to capabilities
date anti-virus  Produced
programs accurate and
 Cleaning dust complete data in
from internal accordance with
and external the requirements
surfaces  Used appropriate
devices and
procedures to
transfer files/data
accurately
 Maintained
computer system

Havens Vocational Training Center

 UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
MODULES TITLE: PERFORMING WORKPLACE AND SAFETY PRACTICES

MODULE DESCRIPTOR: This unit of competency deals with the knowledge,

skills and attitudes in following health, safety and
security practices. It includes dealing with
emergency situations and maintaining safe
personal presentation standards.
NOMINAL DURATION: 5 Hours
SUMMARY OF LEARNING OUTCOMES:
LO1. Follow workplace procedures for health, safety and security practices
LO2. Perform child protection duties relevant to the tourism industry
LO3. Observe and monitor people
LO4. Deal with emergency situations
LO5: Maintain safe personal presentation standards
LO6: Maintain a safe and secure workplace
Details of Learning Outcomes:
LO1. Follow workplace procedures for health, safety and security practices

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Correct May include but Students/trainees Combination of  Written

health, safety are not limited must be provided with distance examination
and security the following: learning and s
to :
procedures are face to face  Practical
 Complied with demonstrati
followed in line  use of learning
industry on related to
with personal
practices and underpinnin
legislation, protective procedures g
regulations clothing and  Used knowledge,
and enterprise equipment interactive skills, and
procedures  safe posture communication attitudes
including with others  Assessment
sitting,  Complied with by
standing, workplace immediate
bending safety, security superiors
 manual and hygiene with regards
handling practices to the work
 Identified faults accomplish
including

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 lifting, & problems and ment
transferring the necessary  Interviews
 safe work corrective with the
techniques action participants
 Demonstrated on actual
including
ability to work or
knives and perform child training
equipment, protection settings
handling hot duties relevant
surfaces, to tourism
computers industry
and  Demonstrated
electronic ability to
equipment prepare for
 safe observation and
handling of monitoring
activities
chemicals,
relevant to
poisons and designated
dangerous situations
materials  Promoted
 ergonomical public relation
ly sound among others
furniture  Complied with
and work quality
stations standards
 emergency  Responded to
fire and emergency
situations in
accident
line with
 hazard enterprise
identificatio guidelines
n and  Complied with
control proper dress
 security of code
documents,
cash,
equipment,
people
 key control
systems
2. Breaches of May include but Students/trainees Combination of  Written
health, safety are not limited to : must be provided with distance examination
and security the following: learning and s
 loss of keys  Practical
procedures are face to face
 strange or  Complied with demonstrati
identified and learning
suspicious industry on related to
reported in line persons practices and underpinnin
with enterprise  broken or procedures g
malfunctioni  Used

Havens Vocational Training Center

procedurecolle ng interactive knowledge,
ction equipment communication skills, and
requirements  loss of with others attitudes
and plan. property,  Complied with  Assessment
goods or workplace by
materials safety, security immediate
 damaged and hygiene superiors
property or practices with regards
fittings  Identified faults to the work
 lack of & problems and accomplish
suitable the necessary ment
signage corrective  Interviews
when action with the
required  Demonstrated participants
 lack of ability to on actual
training on perform child work or
health and protection training
safety issues duties relevant settings
 unsafe work to tourism
practices industry
 Demonstrated
ability to
prepare for
observation and
monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code

Havens Vocational Training Center

 LO2. Perform child protection duties relevant to the tourism industry

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Issue of May include but are Students/trainees Combination of  Written

sexual not limited to : must be provided distance examination
exploitation with the following: learning and s
 loss of keys  Practical
of children by face to face
 strange or  Complied with demonstrati
tourist is learning
suspicious industry on related to
identified persons practices and underpinnin
 broken or procedures g
malfunctionin  Used knowledge,
g equipment interactive skills, and
 loss of communication attitudes
property, with others  Assessment
goods or  Complied with by
materials workplace immediate
 damaged safety, security superiors
property or and hygiene with regards
fittings practices to the work
 lack of  Identified faults accomplish
suitable & problems and ment
signage when the necessary  Interviews
required corrective with the
 lack of action participants
training on  Demonstrated on actual
health and ability to work or
safety issues perform child training
 unsafe work protection settings
practices duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality

Havens Vocational Training Center

 standards
Responded to

emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code
LO3. Observe and monitor people

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Areas and May include but are Students/trainees Combination of  Written

people who not limited to : must be provided distance examination
require with the following: learning and s
 loss of keys  Practical
observation face to face
 strange or  Complied with demonstrati
and learning
suspicious industry on related to
monitoring is persons practices and underpinnin
prepared  broken or procedures g
malfunctioning  Used knowledge,
equipment interactive skills, and
 loss of communicatio attitudes
property, n with others  Assessment
goods or  Complied with by
materials workplace immediate
 damaged safety, security superiors
property or and hygiene with regards
fittings practices to the work
 lack of suitable  Identified accomplish
signage when faults & ment
required problems and  Interviews
 lack of training the necessary with the
on health and corrective participants
safety issues action on actual
 unsafe work  Demonstrated work or
practices ability to training
perform child settings
protection
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and monitoring
activities

Havens Vocational Training Center

 relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code
LO4. Deal with emergency situations

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Emergency May include but is Students/trainees Combination of  Written

and potential not limited to : must be provided distance examinatio
emergency with the following: learning and ns
 personal  Practical
situations are face to face
injuries  Complied with demonstra
recognized learning
 fire industry tion
and  electrocution practices and related to
appropriate  natural procedures underpinni
action are calamity i.e.  Used ng
taken within earthquake/fl interactive knowledge
individual’s ood communicatio , skills, and
scope of  criminal acts n with others attitudes
responsibility i.e. robbery  Complied with  Assessmen
workplace t by
safety, immediate
security and superiors
hygiene with
practices regards to
 Identified the work
faults & accomplish
problems and ment
the necessary  Interviews
corrective with the
action participant
 Demonstrated s on actual
ability to work or
perform child training
protection settings

Havens Vocational Training Center

 duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and
monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code
LO5. Deal with emergency situations

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Workplace May include but is Students/trainees Combination of  Written

health, safety not limited to : must be provided distance examinatio
and security with the following: learning and ns
 personal  Practical
responsibilitie face to face
injuries  Complied with demonstra
s are learning
 fire industry tion
identified.  electrocution practices and related to
 natural procedures underpinni
calamity i.e.  Used ng
earthquake/fl interactive knowledge
ood communicatio , skills, and
 criminal acts n with others attitudes
i.e. robbery  Complied with  Assessmen
workplace t by
safety, immediate
security and superiors
hygiene with
practices regards to

Havens Vocational Training Center

 Identified
 the work
faults & accomplish
problems and ment
the necessary  Interviews
corrective with the
action participant
 Demonstrated s on actual
ability to work or
perform child training
protection settings
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and
monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code
LO6. Maintain a safe and secure workplace

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Safe May include but is Students/trainees Combination of  Written

personal not limited to : must be provided distance examinatio
standards are with the following: learning and ns
 personal  Practical
identified and face to face
injuries  Complied with demonstra
learning
followed in  fire industry tion
line with  electrocution practices and related to
enterprise  natural procedures underpinni

Havens Vocational Training Center

requirements calamity i.e.  Used ng
earthquake/fl interactive knowledge
ood communicatio , skills, and
 criminal acts n with others attitudes
i.e. robbery  Complied with  Assessmen
workplace t by
safety, immediate
security and superiors
hygiene with
practices regards to
 Identified the work
faults & accomplish
problems and ment
the necessary  Interviews
corrective with the
action participant
 Demonstrated s on actual
ability to work or
perform child training
protection settings
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and
monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code

Havens Vocational Training Center

 UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULES TITLE: PROVIDING EFFECTIVE CUSTOMER SERVICE

MODULE DESCRIPTOR: This unit of competency deals with the knowledge,

skills and attitudes in providing effective customer
service. It includes greeting customer, identifying
customer needs, delivering service to customer,
handling queries through use of common business
tools and technology and handling complaints,
evaluation and recommendation.
NOMINAL DURATION: 5 Hours
SUMMARY OF LEARNING OUTCOMES:
LO1. Greet customer
LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through use of common business tools and technolgoy
LO5: Handle complaints/conflict situations, evaluation and recommendations
Details of Learning Outcomes:
LO1. Greet customer

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Customers May include but Students/trainees Combination of  Written

are greeted in are not limited must be provided with distance examination
line with the following: learning and s
to :
enterprise face to face  Practical
 Internal Complied with demonstrati
procedure learning
 External industry practices and on related to
procedures underpinnin
g
 Used knowledge,
interactive skills, and
communication attitudes
with others  Assessment
 Complied with by
occupational, immediate
health and superiors

Havens Vocational Training Center

 safety practices with regards
 Promoted to the work
public relation accomplish
among others ment
 Complied with  Interviews
service manual with the
standards participants
 Demonstrated on actual
familiarity with work or
company training
facilities, settings
products and
services
 Applied
company rules
and standards
 Applied
telephone
ethics
 Applied correct
procedure in
using
telephone, fax
machine,
internet
 Handled
customer
complaints
within limit of
individual
responsibility
2. Non verbal May include but Students/trainees Combination of  Written
communication are not limited to : must be provided with distance examination
are observed the following: learning and s
 body  Practical
when face to face
language Complied with demonstrati
responding to learning
 dress and industry practices and on related to
customers. accessories procedures underpinnin
 gestures g
and  Used knowledge,
mannerisms interactive skills, and
 voice communication attitudes
tonality and with others  Assessment
volume  Complied with by
 use of space occupational, immediate
 culturally health and superiors
specific safety practices with regards
communicati  Promoted to the work
on customs public relation accomplish
and among others ment

Havens Vocational Training Center

 practices  Complied with  Interviews
service manual with the
standards participants
 Demonstrated on actual
familiarity with work or
company training
facilities, settings
products and
services
 Applied
company rules
and standards
 Applied
telephone
ethics
 Applied correct
procedure in
using
telephone, fax
machine,
internet
 Handled customer
complaints within
limit of individual
responsibility
3. Sensitivity May include: Students/trainees Combination of  Written
to cultural and must be provided with distance examination
 modes of s
social the following: learning and
greeting,  Practical
differences is face to face
farewell Complied with demonstrati
and learning
demonstrated industry practices and on related to
conversatio procedures underpinnin
n g
 body  Used knowledge,
language/ interactive skills, and
use of body communication attitudes
gestures with others  Assessment
 formality of  Complied with by
language occupational, immediate
health and superiors
safety practices with regards
 Promoted to the work
public relation accomplish
among others ment
 Complied with  Interviews
service manual with the
standards participants
 Demonstrated on actual
familiarity with work or
company training

Havens Vocational Training Center

 facilities, settings
products and
services
 Applied
company rules
and standards
 Applied
telephone
ethics
 Applied correct
procedure in
using
telephone, fax
machine,
internet
Handled customer
complaints within limit
of individual
responsibility

LO2. Identify needs of customers

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. May include but are Students/trainees Combination of  Written

Appropriate not limited to : must be provided distance examination
interpersonal with the following: learning and s
 interactive  Practical
skills are face to face
communication  Complied with demonstrati
used to learning
 public relation industry on related to
ensure that  good working practices and underpinnin
customer attitude procedures g
needs are  sincerity  Used knowledge,
accurately  pleasant interactive skills, and
disposition communication attitudes
identified
 effective with others  Assessment
communication  Complied with by
skills workplace immediate
safety, security superiors
and hygiene with regards
practices to the work
 Identified faults accomplish
& problems and ment
the necessary  Interviews
corrective with the
action participants
 Demonstrated on actual
ability to work or
perform child training

Havens Vocational Training Center

 protection settings
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code
2. Customer May include but are Students/trainees Combination of  Written
needs are not limited to : must be provided distance examination
assessed for with the following: learning and s
 those with a  Practical
urgency so face to face
disability  Complied with demonstrati
learning
that priority  those with industry on related to
for service special practices and underpinnin
delivery can cultural or procedures g
be identified language  Used knowledge,
needs interactive skills, and
 unaccompani communication attitudes
ed children with others  Assessment
 parents with  Complied with by
young workplace immediate
children safety, security superiors
 pregnant and hygiene with regards
women practices to the work
 Identified faults accomplish
& problems and ment
the necessary  Interviews
corrective with the
action participants
 Demonstrated on actual

Havens Vocational Training Center

 ability to work or
perform child training
protection settings
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
Complied with proper
dress code

LO3. Deliver service to customer

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Customer May include but are Students/trainees Combination of  Written

needs are not limited to : must be provided distance examination
promptly with the following: learning and s
attended to  modes of face to face  Practical
greeting and  Complied with demonstrati
in line with learning
farewell industry on related to
enterprise
 addressing practices and underpinnin
procedure procedures
the person by g
 Used knowledge,
name
interactive skills, and
 time-lapse communicatio attitudes
before a n with others  Assessment
response  Complied with by
 style manual workplace immediate
requirements safety, security superiors

Havens Vocational Training Center

  standard and hygiene with regards
letters and practices to the work
format  Identified accomplish
faults & ment
problems and  Interviews
the necessary with the
corrective participants
action on actual
 Demonstrated work or
ability to training
perform child settings
protection
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code
LO4. Handle queries through use of common business tools and
technolgoy

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Common May include but is Students/trainees Combination of  Written

business not limited to : must be provided distance examinatio
tools and with the following: learning and ns
 Telephone  Practical
technology face to face
 fax machine  Complied with demonstra
are used learning
 computer industry tion

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efficiently to equipment practices and related to
determine  internet, procedures underpinni
customer email  Used ng
interactive knowledge
requirements communicatio , skills, and
n with others attitudes
 Complied with  Assessmen
workplace t by
safety, immediate
security and superiors
hygiene with
practices regards to
 Identified the work
faults & accomplish
problems and ment
the necessary  Interviews
corrective with the
action participant
 Demonstrated s on actual
ability to work or
perform child training
protection settings
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and
monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others
 Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code

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 LO5. Handle complaints/conflict situations, evaluation and
recommendations

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Guests are May include but are Students/trainees Combination of  Written

greeted with not limited to : must be provided distance examinatio
a smile and with the following: learning and ns
eye-to-eye  modes of face to face  Practical
greeting and  Complied with demonstra
learning
contact farewell industry tion
 addressing practices and related to
the person by procedures underpinni
 Used ng
name
interactive knowledge
 time-lapse communicatio , skills, and
before a n with others attitudes
response  Complied with  Assessmen
 style manual workplace t by
requirements safety, immediate
 standard security and superiors
letters and hygiene with
format practices regards to
 Identified the work
faults & accomplish
problems and ment
the necessary  Interviews
corrective with the
action participant
 Demonstrated s on actual
ability to work or
perform child training
protection settings
duties relevant
to tourism
industry
 Demonstrated
ability to
prepare for
observation
and
monitoring
activities
relevant to
designated
situations
 Promoted
public relation
among others

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  Complied with
quality
standards
 Responded to
emergency
situations in
line with
enterprise
guidelines
 Complied with
proper dress code

CORE COMPETENCIES
UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES
MODULES TITLE: CLEANING AND MAINTAINING KITCHEN
PREMISES
MODULE DESCRIPTOR: This unit deals with the skills and knowledge
involve in cleaning, sanitizing and maintaining
kitchens, equipment and utensils for food
preparation and storage in commercial/institutional
kitchens

NOMINAL DURATION: 30 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the student/trainees will be able to:
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose of waste
Details of Learning Outcomes:
LO1. Clean, sanitize and store equipment

Assessment Contents Conditions Methodologie Assessment

s Methods
Criteria

1. sanitizing Cleaning and Students/ Blended  Oral

kitchen Sanitizing the trainees must learning /written
equipment equipment and be provided delivery mode interview
utensils and utensils as well with the - combination  Practical

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working as the working following: of distance Demonstra
surfaces. surfaces.  Access to learning and tion
Chemicals fully face-to-face  Portfolio
and clean equipped learning
potable commerci
water are al/instituti
selected and onal
used for kitchen and
cleaning storage areas
 Access to
relevant
cleaning
materials
and
 equipment
for kitchen
areas
2. Tools, Preparing of Students/ Blended  Oral
materials tools, materials trainees must learning /written
and and Equipment be provided delivery mode interview
equipment according to with the - combination  Practical
are the following: of distance Demonstra
prepared maintenance  Poultry learning and tion
requirement houses and face-to-face  Portfolio
according to
facilities learning
maintenanc
 Farm area
e
 Foot and
requirement
vehicle baths
s and
 Supplies,
instructions tools and
of authority equipment
for
maintenance
of poultry
house and
farm area
3. Report  Labeling and Students/ Blended  Oral
conditions handling of trainees must learning /written
of poultry chemicals be provided delivery mode interview
housing and  Program of with the - combination  Practical
facilities to work following: of distance Demonstra
the activities are  Poultry learning and tion
immediate implemented houses and face-to-face  Portfolio
authority as scheduled facilities learning
and in  Farm area
compliance  Foot and

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with vehicle baths
Environmen  Supplies,
tal tools and
Compliance equipment
Certificate. for
maintenance
of poultry
house and
farm area
4. Prepare  Practice 3Rs Students/ Blended  Oral
Tools, and 5S trainees must learning /written
materials  Parts and be provided delivery mode interview
and functions of with the - combination  Practical
equipment specific tools following: of distance Demonstra
according and farm  Poultry learning and tion
to implements houses and face-to-face  Portfolio
maintenanc use in raising facilities learning
e poultry  Farm area
requirement  Foot and
s and vehicle baths
instructions  Supplies,
of authority. tools and
equipment
for
maintenance
of poultry
house and
farm area
LO2.Clean and sanitize premises

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Walls, Cleaning and Students/ Blended  Oral

floors, sanitizing trainees must learning /written
shelves and surfaces be provided delivery mode - interview
working with the combination of  Practical
surfaces following: distance Demonstra
 Access to learning and tion
fully face-to-face  Portfolio
equipped learning
commercial/i
nstitutional
kitchen and
storage areas
 Access to

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 relevant
cleaning
materials and
equipment
for kitchen
areas
2. cleaned sanitized Students/ Blended  Oral
and/or without causing trainees must learning /written
sanitized damage be provided delivery mode - interview
without to health or with the combination of  Practical
causing property following: distance Demonstra
damage  Walls learning and tion
 Floors face-to-face  Portfolio
to health or
 Shelves learning
property
 Benches and
working
surfaces
 Ovens,
stoves,
cooking
equipment
and
appliances
 Cold storage
equipment
 Store rooms
and
cupboards
LO3. Dispose of waste

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Wastes sanitized Students/ Blended  Oral

are sorted without trainees must learning /written
and causing be provided delivery mode - interview
disposed damage with the combination of  Practical
according to to health or following: distance Demonstra
property  Walls learning and tion
sanitary
 Floors face-to-face  Portfolio
regulations,
 Shelves learning
enterprise
 Benches and
practices
working
and
surfaces
standard  Ovens,
procedures stoves,

Havens Vocational Training Center

 cooking
equipment
and
appliances
 Cold storage
equipment
 Store rooms
and
cupboards

UNIT OF COMPETENCY: PREPARE STOCKS, SAUCES AND SOUPS

MODULES TITLE: PREPARING STOCKS, SAUCES AND SOUPS
MODULE DESCRIPTOR: This unit deals with the skills, knowledge, and
attitude required to prepare various stocks, sauces
and soups in a commercial/institutional kitchen

NOMINAL DURATION: 30 hours

SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the student/trainees will be able to:
LO1: Prepare stocks,glazes and essences required for menu items
LO2: Prepare soups required for menu items
LO3: Prepare sauces required for menu items
LO4: Store and reconstitute stocks, sauces and soups
Details of Learning Outcomes:

Havens Vocational Training Center

 LO1. Prepare stocks,glazes and essences required for menu items

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Produced Common Students/ Blended  Oral

variety of problems on trainees must learning /written
stocks stocks, sauces be provided delivery mode - interview
glazes, and soups and with the combination of  Practical
flavorings, how to identify following: distance Demonstrat
seasonings and rectify  Access to a learning and ion
according them fully- face-to-face  Portfolio
to Common equipped learning
enterprise cooking terms operational
standards on stocks, commercial/i
soups and nstitutional
sauces which kitchen
are used in the  Access to
industry industry-
Appropriate realistic
substitute ratios of
ingredients and kitchen staff
food to customers
components  Variety of
Use of various real, suitable
stocks, bases, ingredients
flavoring and for stocks,
seasoning  sauces and
agents for a soups
variety of soups
and sauces
Hygienic and
sanitary
principles and
practices
Logical and
time efficient
work flow
LO2. Prepare soups required for menu items

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Preparing Common Students/ Blended  Oral

Correct problems on trainees must learning /written
ingredients stocks, sauces be provided with delivery mode - interview
are selecting and soups and the following: combination of  Practical

Havens Vocational Training Center

and how to identify Clear distance Demonstrat
assembling and rectify  Consommé learning and ion
them  Bouillon face-to-face  Portfolio
Soups
Common  2Thick learning
including
cooking terms  Cream
stocks and
on stocks,  Puree
prepared
soups and Chowder
garnishes sauces which  Bisque
are used in the  Specialty
industry soups
Appropriate  National/
substitute regional soups
ingredients and
food
components
Use of various
stocks, bases,
flavoring and
seasoning
agents for a
variety of soups
and sauces
Hygienic and
sanitary
principles and
practices
Logical and
time efficient
work flow
2. Variety of Common Students/ Blended  Oral
soups are problems on trainees must learning /written
prepared stocks, sauces be provided with delivery mode - interview
according to and soups and the following: combination of  Practical
enterprise how to identify Clear distance Demonstrat
and rectify  Consommé learning and ion
standards
them  Bouillon face-to-face  Portfolio
Common  2Thick learning
cooking terms  Cream
on stocks,  Puree
soups and Chowder
sauces which  Bisque
are used in the  Specialty
industry soups
Appropriate  National/
substitute regional soups
ingredients and

Havens Vocational Training Center

 food
components
Use of various
stocks, bases,
flavoring and
seasoning
agents for a
variety of soups
and sauces
Hygienic and
sanitary
principles and
practices
Logical and
time efficient
work flow
3. Soups are Common Students/ Blended  Oral
evaluated for problems on trainees must learning /written
flavor, color, stocks, sauces be provided with delivery mode - interview
consistency and soups and the following: combination of  Practical
how to identify Clear distance Demonstrat
and
and rectify  Consommé learning and ion
temperature
them  Bouillon face-to-face  Portfolio
related
problems are Common  2Thick learning
identified and cooking terms  Cream
on stocks,  Puree
addressed soups and Chowder
sauces which  Bisque
are used in the  Specialty
industry soups
Appropriate  National/
substitute regional soups
ingredients and
food
components
Use of various
stocks, bases,
flavoring and
seasoning
agents for a
variety of soups
and sauces
Hygienic and
sanitary
principles and
practices

Havens Vocational Training Center

 Logical and
time efficient
work flow
LO3. Prepare sauces required for menu items

Assessment Contents Conditions Methodologie Assessment

s Methods
Criteria

1. Common Students/ Blended  Oral

Preparing problems on trainees must learning /written
variety of stocks, sauces be provided with delivery mode interview
hot and and soups and the following: - combination  Practical
cold sauce how to identify  Béchamel of distance Demonstrat
d from and rectify  Veloute learning and ion
classical them  Espagnole face-to-face  Portfolio
Common  Hollandaise learning
and
cooking terms  Tomato
contempor
on stocks,
ary recipes
soups and
based on
sauces which
the
are used in the
required industry
menu Appropriate
items substitute
ingredients and
food
components
Use of various
stocks, bases,
flavoring and
seasoning
agents for a
variety of soups
and sauces
Hygienic and
sanitary
principles and
practices
Logical and
time efficient
work flow
2. Use Common Students/ Blended  Oral
variety of problems on trainees must learning /written
thickening stocks, sauces be provided with delivery mode interview
agents, and soups and the following: - combination  Practical
seasonings how to identify Thickening of distance Demonstrat

Havens Vocational Training Center

and and rectify  Fat and flour learning and ion
flavorings them  Roux face-to-face  Portfolio
appropriatel Common  Beurre manie learning
y cooking terms  Starch - water
on stocks,  Slurry/white
soups and wash
sauces which  Starch - water
are used in the  Liaison
industry Seasonings and
Appropriate flavorings
substitute  Bases
ingredients and  Bouillon cubes
food or powders
components  Flavor
Use of various enhancers
stocks, bases,  Instant sauces
flavoring and
seasoning
agents for a
variety of soups
and sauces
Hygienic and
sanitary
principles and
practices
Logical and
time efficient
work flow

LO4. Store and reconstitute stocks, sauces and soups

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Stocks, Common Students/ Blended  Oral

sauces and problems trainees must learning /written
soups are on stocks, be provided with delivery mode interview
stored sauces and the following: - combination  Practical
correctly at the soups and Thickening of distance Demonstrat
how to  Fat and flour learning and ion
right
identify and  Roux face-to-face  Portfolio
temperature to
rectify them  Beurre manie learning
maintain
Common  Starch - water
optimum
cooking  Slurry/white
freshness and
terms on wash
quality stocks,  Starch - water

Havens Vocational Training Center

 soups and  Liaison
sauces Seasonings and
which are flavorings
used in the  Bases
industry  Bouillon cubes
Appropriate or powders
substitute  Flavor
ingredients enhancers
and food  Instant sauces
components
Use of
various
stocks,
bases,
flavoring
and
seasoning
agents for a
variety of
soups and
sauces
Hygienic and
sanitary
principles
and
practices
Logical and
time
efficient
work flow
2.Stocks, Common Students/ Blended  Oral
sauces and problems trainees must learning /written
soups are on stocks, be provided with delivery mode interview
reheated/recon sauces and the following: - combination  Practical
stituted to soups and Thickening of distance Demonstrat
appropriate how to  Fat and flour learning and ion
standards of identify and  Roux face-to-face  Portfolio
rectify them  Beurre manie learning
consistency
Common  Starch - water
cooking  Slurry/white
terms on wash
stocks,  Starch - water
soups and  Liaison
sauces Seasonings and
which are flavorings
used in the  Bases

Havens Vocational Training Center

 industry  Bouillon cubes
Appropriate or powders
substitute  Flavor
ingredients enhancers
and food  Instant sauces
components
Use of
various
stocks,
bases,
flavoring
and
seasoning
agents for a
variety of
soups and
sauces
Hygienic and
sanitary
principles
and
practices
Logical and
time
efficient
work flow

UNIT OF COMPETENCY: PREPARE APPETIZERS

MODULES TITLE: PREPARING APPETIZERS
MODULE DESCRIPTOR: This unit deals with the skills and knowledge
required in preparing and presenting hot and cold
appetizers

NOMINAL DURATION: 60 Hours

SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the student/trainees will be able to:

LO1: Perform Mise’ en place

LO2: Prepare a range of Appetizers
LO3: Present a range of appetizers

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 LO4: Store appetizers
Details of Learning Outcomes:
LO1: Store appetizers

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Tools, utensils Historical Students/ Blended  Oral

and equipment development trainees must learning /written
are cleaned, and current be provided delivery mode - interview
sanitized and trends in the with the combination of  Practical
prepared based preparation following: distance Demonstrat
on the required and  Access to a learning and ion
tasks presentation fully- face-to-face  Portfolio
of appetizers equipped and learning
Common commercially
cooking -realistic food
terms on preparation
appetizers area with
which are appropriate
used in the and industry-
industry current
Safe work equipment
practices on  A variety of
using suitable
kitchen ingredients
equipments for appetizers
and tools  Service wares
Principles
and
practices of
hygiene and
sanitary
practices
Logical and
time
efficient
work flow
Cheese
variety,
storing and
handling
2. Ingredients Historical Students/ Blended  Oral
are identified development trainees must learning /written
correctly, and current be provided delivery mode - interview

Havens Vocational Training Center

according to trends in the with the combination of  Practical
preparation following: distance Demonstrat
standard
and  Access to a learning and ion
recipes, or
presentation fully- face-to-face  Portfolio
enterprise
of appetizers equipped and learning
requirements
Common commercially
cooking -realistic food
terms on preparation
appetizers area with
which are appropriate
used in the and industry-
industry current
Safe work equipment
practices on  A variety of
using suitable
kitchen ingredients
equipments for appetizers
and tools  Service wares
Principles
and
practices of
hygiene and
sanitary
practices
Logical and
time
efficient
work flow
Cheese
variety,
storing and
handling
LO2. Prepare a range of appetizers

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Produce Attractive Students/ Blended  Oral

appetizers in presentation trainees must learning /written
accordance techniques for be provided delivery mode - interview
with appetizers with the combination of  Practical
enterprise Waste following: distance Demonstrat
standards utilization  Access to a learning and ion
minimization fully- face-to-face  Portfolio
techniques equipped and learning
and commercially

Havens Vocational Training Center

 environmenta -realistic food
l preparation
considerations area with
in specific appropriate
relation to and industry-
appetizers current
Preparation of equipment
dishes for  A variety of
customers suitable
within typical ingredients
workplace for appetizers
time  Service wares
constraints
2. Glazes are Attractive Students/ Blended  Oral
correctly presentation trainees must learning /written
selected and techniques for be provided delivery mode - interview
prepared, appetizers with the combination of  Practical
where Waste following: distance Demonstrat
required utilization  Access to a learning and ion
minimization fully- face-to-face  Portfolio
techniques equipped and learning
and commercially
environmenta -realistic food
l preparation
considerations area with
in specific appropriate
relation to and industry-
appetizers current
Preparation of equipment
dishes for  A variety of
customers suitable
within typical ingredients
workplace for appetizers
time  Service wares
constraints
LO3. Present a range of appetizers

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Observe Attractive Students/ Blended  Oral

Factors in presentation trainees must learning /written
plating dishes in techniques be provided delivery mode - interview
presenting for with the combination of  Practical
appetizers appetizers following: distance Demonstra
Waste  Poultry learning and tion

Havens Vocational Training Center

 utilization houses and face-to-face  Portfolio
minimization nest sets-up learning
techniques  Set of pre-
and laying and
environment laying tools,
al materials and
consideratio equipment.
ns in specific  Medication
relation to and
appetizers nutritional
Preparation requirements
of dishes for  Weighing
customers scale and
within other tools
typical and
workplace equipment
time
constraints
LO4. Store Appetizers

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Quality 1. Observe Attractive Students/ Blended

trimmings and Factors in presentation trainees must learning
other leftovers plating dishes techniques for be provided delivery
are utilized in presenting appetizers with the mode -
appetizers Waste following: combination
where and when
utilization  Poultry of distance
appropriate
minimization houses and learning and
techniques and nest sets-up face-to-face
environmental  Set of pre- learning
considerations laying and
in specific laying tools,
relation to materials
appetizers and
Preparation of equipment.
dishes for  Medication
customers and
within typical nutritional
workplace time requirement
constraints s
 Weighing
scale and
other tools
and

Havens Vocational Training Center

 equipment
2. Appetizers Attractive Students/ Attractive Students/
are kept in presentation trainees must presentation trainees
appropriate techniques be provided techniques for must be
conditions for with the appetizers provided
based on appetizers following: Waste with the
enterprise Waste  Poultry utilization following:
procedures utilization houses and minimization  Poultry
minimization nest sets-up techniques and houses
techniques  Set of pre- environmental and nest
and laying and considerations sets-up
environment laying tools, in specific  Set of pre-
al materials and relation to laying and
consideratio equipment. appetizers laying
ns in specific  Medication Preparation of tools,
relation to and dishes for materials
appetizers nutritional customers and
Preparation requirements within typical equipment
of dishes for  Weighing workplace time .
customers scale and constraints  Medication
within other tools and
typical and nutritional
workplace equipment requireme
time nts
constraints  Weighing
scale and
other tools
and
equipment

UNIT OF COMPETENCY: PREPARE SALADS AND DRESSINGS

MODULES TITLE: PREPARING SALADS AND DRESSINGS
MODULE DESCRIPTOR: This unit deals with the skills and knowledge
required in preparing and presenting salads and
dressings

Havens Vocational Training Center

 NOMINAL DURATION: 40 Hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the student/trainees will be able to:
LO1: Perform Mise en place
LO2: Prepare a variety salads and dressings
LO3: Present a variety of salads and dressings
LO4: Store salads and dressings
Details of Learning Outcomes:
LO1. Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Prepare  Tools, Students/ Blended learning  Oral

Tools, utensils materials trainees must delivery mode - /written
and equipment and be provided combination of interview
are cleaned, equipment with the distance learning  Practical
sanitized and following: and face-to-face Demonstra
prepared  Access to a learning tion
based on the fully-  Portfolio
required tasks equipped
and
commerciall
yrealistic
food
preparation
area with
appropriate
and
industry-
current
equipment
 A variety of
suitable
ingredients
for salads
and
dressings
 Service
wares
2. ngredients  Tools, Students/ Blended learning  Oral
are identified materials trainees must delivery mode - /written

Havens Vocational Training Center

correctly, and be provided combination of interview
according to equipment with the distance learning  Practical
standard following: and face-to-face Demonstra
recipes, recipe  Access to a learning tion
cards or fully-  Portfolio
enterprise equipped
requirements and
commerciall
yrealistic
food
preparation
area with
appropriate
and
industry-
current
equipment
 A variety of
suitable
ingredients
for salads
and
dressings
 Service
wares
LO2. Prepare a variety salads and dressings

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Prepare Historical Students/ Blended learning  Oral

variety of salads development trainees must delivery mode - /written
using fresh and current be provided combination of interview
seasonal trends in with the distance learning  Practical
ingredients salads and following: and face-to-face Demonstr
according to dressings  Leafy learning ation
acceptable  Non-leafy  Portfolio
Suitable
enterprise  Protein
commodities
standards to  Combinatio
and food
maximize eating n
combinations
qualities,  Congealed
for use in
characteristics salads and  Fruit
and taste dressings  Cooked

Compatible
dressings for
incorporating

Havens Vocational Training Center

 into or
accompanying
salads
Nutritional
values of
salads
ingredients
and the effects
of cooking on
nutrients
Common
cooking terms
on salads and
dressings
which are used
in the industry
Safe work
practices on
using kitchen
tools and
equipment
Principles and
practices of
sanitary
including
appropriate
dress or attire
Logical and
time efficient
work flow

2. Prepare Historical Students/ Blended learning  Oral

suitable development trainees must delivery mode - /written
dressing to and current be provided combination of interview
either trends in with the distance learning  Practical
incorporate into, salads and following: and face-to-face Demonstr
or accompany dressings  Temporary learning ation
salads emulsions  Portfolio
Suitable
commodities
 Permanent
and food emulsions
combinations 
for use in
salads and

Havens Vocational Training Center

 dressings
Compatible
dressings for
incorporating
into or
accompanying
salads
Nutritional
values of
salads
ingredients
and the effects
of cooking on
nutrients
Common
cooking terms
on salads and
dressings
which are used
in the industry
Safe work
practices on
using kitchen
tools and
equipment
Principles and
practices of
sanitary
including
appropriate
dress or attire
Logical and
time efficient
work flow

UNIT OF COMPETENCY: PREPARE SANDWICHES

MODULES TITLE: PREPARING SANDWICHES

Havens Vocational Training Center

 MODULE DESCRIPTOR: This unit deals with the skills and knowledge
required in preparing and presenting sandwiches

NOMINAL DURATION: 40 Hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the student/trainees will be able to:
LO1: Perform Mise en place
LO2: Prepare a variety salads and dressings
LO3: Present a variety of salads and dressings
LO4: Store salads and dressings
Details of Learning Outcomes:
LO1. Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Prepare  Tools, Students/ Blended learning  Oral

Tools, utensils materials trainees must delivery mode - /written
and equipment and be provided combination of interview
are cleaned, equipment with the distance learning  Practical
sanitized and following: and face-to-face Demonstra
prepared  Access to a learning tion
based on the fully-  Portfolio
required tasks equipped
and
commerciall
yrealistic
food
preparation
area with
appropriate
and
industry-
current
equipment
 A variety of
suitable
ingredients
for salads
and
dressings
 Service

Havens Vocational Training Center

 wares
2. ngredients  Tools, Students/ Blended learning  Oral
are identified materials trainees must delivery mode - /written
correctly, and be provided combination of interview
according to equipment with the distance learning  Practical
standard following: and face-to-face Demonstra
recipes, recipe  Access to a learning tion
cards or fully-  Portfolio
enterprise equipped
requirements and
commerciall
yrealistic
food
preparation
area with
appropriate
and
industry-
current
equipment
 A variety of
suitable
ingredients
for salads
and
dressings
 Service
wares
LO2. Prepare a variety salads and dressings

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Prepare Historical Students/ Blended learning  Oral

variety of salads development trainees must delivery mode - /written
using fresh and current be provided combination of interview
seasonal trends in with the distance learning  Practical
ingredients salads and following: and face-to-face Demonstr
according to dressings  Leafy learning ation
acceptable  Non-leafy  Portfolio
Suitable
enterprise  Protein
commodities
standards to  Combinatio
and food
maximize eating n
combinations
qualities,  Congealed
for use in
characteristics salads and  Fruit
and taste dressings  Cooked

Havens Vocational Training Center

 Compatible
dressings for
incorporating
into or
accompanying
salads
Nutritional
values of
salads
ingredients
and the effects
of cooking on
nutrients
Common
cooking terms
on salads and
dressings
which are used
in the industry
Safe work
practices on
using kitchen
tools and
equipment
Principles and
practices of
sanitary
including
appropriate
dress or attire
Logical and
time efficient
work flow

2. Prepare Historical Students/ Blended learning  Oral

suitable development trainees must delivery mode - /written
dressing to and current be provided combination of interview
either trends in with the distance learning  Practical
incorporate into, salads and following: and face-to-face Demonstr
or accompany dressings  Temporary learning ation
salads emulsions  Portfolio
Suitable
commodities
 Permanent
and food emulsions


Havens Vocational Training Center

 combinations
for use in
salads and
dressings
Compatible
dressings for
incorporating
into or
accompanying
salads
Nutritional
values of
salads
ingredients
and the effects
of cooking on
nutrients
Common
cooking terms
on salads and
dressings
which are used
in the industry
Safe work
practices on
using kitchen
tools and
equipment
Principles and
practices of
sanitary
including
appropriate
dress or attire
Logical and
time efficient
work flow

UNIT OF COMPETENCY: PREPARE MEAT DISHES

Havens Vocational Training Center

 MODULES TITLE: PREPARING MEAT DISHES
MODULE DESCRIPTOR: This unit deals with the knowledge, skills and
attitude in selecting, preparing, cooking and storing
meats.

NOMINAL DURATION: 40 Hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the student/trainees will be able to:
LO1: Perform Mise en place
LO2: Cook meat cuts for service
LO3: Present meat cuts for service
LO4: Store meat
Details of Learning Outcomes:
LO1. Perform Mise en place

Assessment Contents Conditions Methodologies Assessment

Methods
Criteria

1. Prepare May include Students/ Blended learning  Oral

Tools, utensils but are not trainees must delivery mode - /written
and equipment limited to: be provided combination of interview
are cleaned,  Various with the distance learning  Practical
sanitized and kitchen following: and face-to-face Demonstra
prepared knives  Use of a learning tion
based on the  Meat wide range  Portfolio
required tasks mallet of meat cuts
 Meat and
hooks products.
 Larding  Fully-
needles equipped,
 Knife operational,
sharpenin commercial/i
g and ntuitional
honing kitchen
equipmen (including
ts industry-
 Food modern
slicers equipment/t
and ools)
processor  Various type
s of meat and

Havens Vocational Training Center

  Meat ingredients
thermom  Service
eter wares
 Weighing
scales
 Kitchen
twines
2. Ingredients May include Students/ May include but Students/
are identified but are not trainees must are not limited trainees
correctly, limited to: be provided to: must be
according to  Various with the  Various provided
standard kitchen following: kitchen with the
recipes, recipe knives  Use of a knives following:
cards or  Meat wide range  Meat mallet  Use of a
enterprise mallet of meat cuts  Meat hooks wide
requirements  Meat and  Larding range of
hooks products. needles meat cuts
 Larding  Fully-  Knife and
needles equipped, sharpening products.
 Knife operational, and honing  Fully-
sharpenin commercial/i equipments equipped,
g and ntuitional  Food slicers operation
honing kitchen and al,
equipmen (including processors commerci
ts industry-  Meat al/intuition
 Food modern thermometer al kitchen
slicers equipment/t  Weighing (including
and ools) scales industry-
processor  Various type  Kitchen modern
s of meat and twines equipmen
 Meat ingredients t/tools)
thermom  Service  Various
eter wares type of
 Weighing meat and
scales ingredient
 Kitchen s
twines  Service
wares
LO2. Cook meat cuts for service

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Identify Dry method Students/ Blended learning  Oral

appropriate  Roasting trainees must delivery mode - /written
cooking  Grilling be provided combination of interview
methods use for  Broiling

Havens Vocational Training Center

cooking  Baking with the distance learning  Practical
 Pan frying following: and face-to-face Demonstr
 Deep fat  Use of a learning ation
Frying wide range  Portfolio
Combination
of meat cuts
Method
 Braising
and
 Stewing products.
Moist method  Fully-
 Boiling equipped,
 Steaming operational,
 Poaching commercial/
 Simmering intuitional
kitchen
(including
industry-
modern
equipment/t
ools)
 Various
type of
meat and
ingredients
 Service
wares
2. Cook variety Ofal Students/ Blended learning  Oral
of dishes trainees must delivery mode - /written
Meat
according to be provided combination of interview
standard recipe with the distance learning  Practical
following: and face-to-face Demonstr
 Use of a learning ation
wide range  Portfolio
of meat cuts
and
products.
 Fully-
equipped,
operational,
commercial/
intuitional
kitchen
(including
industry-
modern
equipment/t
ools)
 Various

Havens Vocational Training Center

 type of
meat and
ingredients
 Service
wares
LO3. Present meat cuts for service

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Meat dishes Dry method Students/ Blended learning  Oral

are presented  Roasting trainees must delivery mode - /written
attractively  Grilling be provided combination of interview
according to  Broiling with the distance learning  Practical
classical,  Baking
following: and face-to-face Demonstr
cultural and  Pan frying
 Deep fat
 Use of a learning ation
enterprise wide range  Portfolio
Frying
standards of meat cuts
Combination
Method and
 Braising products.
 Stewing  Fully-
Moist method equipped,
 Boiling operational,
 Steaming commercial/
 Poaching intuitional
 Simmering
kitchen
(including
industry-
modern
equipment/t
ools)
 Various
type of
meat and
ingredients
 Service
wares
3. Meat dishes Dry method Students/ Blended learning  Oral
are presented  Roasting trainees must delivery mode - /written
hygienically,  Grilling be provided combination of interview
logically and  Broiling with the distance learning  Practical
sequentially  Baking
following: and face-to-face Demonstr
within the  Pan frying
 Deep fat
 Use of a learning ation
required time wide range  Portfolio
Frying
frame of meat cuts
Combination
Method and

Havens Vocational Training Center

  Braising products.
 Stewing  Fully-
Moist method equipped,
 Boiling operational,
 Steaming
commercial/
 Poaching
 Simmering
intuitional
kitchen
(including
industry-
modern
equipment/t
ools)
 Various
type of
meat and
ingredients
 Service
wares
LO4. Store meat

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

1. Quality Dry method Students/ Blended learning  Oral

trimmings and  Roasting trainees must delivery mode - /written
other leftovers  Grilling be provided combination of interview
are utilized  Broiling with the distance learning  Practical
where and when  Baking
following: and face-to-face Demonstr
appropriate  Pan frying
 Deep fat
 Use of a learning ation
Frying wide range  Portfolio
Combination of meat cuts
Method and
 Braising products.
 Stewing  Fully-
Moist method equipped,
 Boiling operational,
 Steaming commercial/
 Poaching intuitional
 Simmering
kitchen
(including
industry-
modern
equipment/t
ools)
 Various
type of
meat and

Havens Vocational Training Center

 ingredients
 Service
wares
4. Fresh and Dry method Students/ Blended learning  Oral
cryovac-packed  Roasting trainees must delivery mode - /written
meat are stored  Grilling be provided combination of interview
correctly  Broiling with the distance learning  Practical
according to  Baking
following: and face-to-face Demonstr
health  Pan frying
 Deep fat
 Use of a learning ation
regulations wide range  Portfolio
Frying
Combination of meat cuts
Method and
 Braising products.
 Stewing  Fully-
Moist method equipped,
 Boiling operational,
 Steaming commercial/
 Poaching intuitional
 Simmering
kitchen
(including
industry-
modern
equipment/t
ools)
 Various
type of
meat and
ingredients
 Service
wares

Havens Vocational Training Center