WELCOME

TESDA
PROVINCIAL TRAINING
CENTER
PALIPARAN
COVID-19 PREVENTIVE MEASURES
• OBSERVE PHYSICAL DISTANCING
• WEAR FACEMASK AND FACE SHIELD
• DISINFECT HANDS
 BRIEF HISTORY
The Training Center was established through the effort of former DBM
Secretary Romulo Neri on December 29, 2005 with a budget of
P5,000,000.00 from the Calendar Year 2005. General Appropriations Act,
R.A. 9336. A Deed of Usufruct was signed in Dec 2006 between the
Department of Education represented by Sec. Jesli Lapuz and TESDA
represented by Director General Augusto Syjuco for a portion of lot for a 15
years period.

The construction of the Training Center started in February 2007 and was
finished in August 2007. The Training Center started its operation in July
2008.
 MISSION
The provincial Training Center is the leading TVET
provider in the development of technically skilled, highly
motivated work force with world-class competence and
positive work values.
 VISION
The Provincial Training Center provides technical
education and training towards the development of high
quality middle-level manpower that is highly responsive to
the country’s national development goals and priorities
 Courses Offered
• Dressmaking NC II • Massage Therapy
• Bread and Pastry NC II
Production NC II • Hairdressing NC II
• Cookery NC II • Automotive NC II
• Food and Beverage • Bookkeeping NC II
NC II • Events Management
• Bartending NC II NC II
• Massage Therapy
NC II
 FOOD AND BEVERAGE SERVICES
NC II
COURSE DESCRIPTION:
This course is designed to enhance the knowledge, skills and
attitudes in FOOD AND BEVERAGE SERVICES NC II in
accordance with industry standards. It covers the basic, common
and core competencies required in the delivery of food and
beverage service in various foodservice facilities. It covers the core
competencies on preparing the dining room for service, welcoming
guests and taking food and beverage orders, promoting food and
beverage products, providing food and beverage service to guests,
providing room service, and receiving and handling guest concerns.
 TRAINEE ENTRY REQUIREMENTS

Trainees or students who wants to entry into these qualifications

should possess the following requirements:

• can communicate in basic English either oral and

written;
• At least completed the 10-year basic education
• physically and mentally fit;
• with good moral character; and
• can perform basic mathematical computation
• With pleasing personality
 TO OBTAIN THIS, ALL UNITS PRESCRIBED FOR THIS QUALIFICATION MUST BE ACHIEVED:

UNITS OF COMPETENCY:

BASIC – 18 hours
COMMON – 18 hours
CORE – 320 hours

NOMINAL DURATION: 356 hours (37 Days)

 BREAD AND PASTRY PRODUCTION NC II

BASIC COMPETENCIES COMMON COMPETENCIES

• Participate in workplace • Develop and update
communication industry knowledge
• Work in team • Observe workplace
environment hygiene procedures
• Perform computer
• Practice career
operations
professionalism
• Perform workplace and
• Practice occupational safety practices
health and safety
• Provide effective
procedures
customer service
 CORE COMPETENCIES
• Prepare the dining room/restaurant area for
service
• Welcome guests and take food and beverage
orders
• Promote food and beverage products
• Provide food and beverage services to guests
• Provide room service
• Receive and handle guest concerns
WHAT ARE WE GOING TO DO
HERE?
Competency Based Training
 What is CBT?
• A training delivery approach

• Focuses on competency development of

learner

• Emphasizes what the learner can actually do

• Focuses on outcome within specified time

• Concerned with the attainment and application

of KNOWLEDGE SKILLS and ATTITUDE
7 PRINCIPLES OF CBT
 ONE
Course design is based on competency
standards set by the industry or recognized
industry sector; (Learning system is driven by
competencies written to industry standards).
 TWO
Training delivery is learner-centered and should
accommodate individualized and self-paced
learning strategies.
 THREE
Training can be done on an actual workplace
setting, simulation of a workplace and/or
through adoption of modern technology (Video
Conferencing, Webinar, etc).
 FOUR
Assessment is based in the collection of
evidence of the performance of work to the
industry required standards
 FIVE
Assessment of competency takes the trainee’s
knowledge and attitude into account but
requires evidence of actual performance of the
competency as the primary source of evidence.
 SIX
Training program allows for recognition of prior
learning (RPL) or current competencies.
 SEVEN
Training completion is based on satisfactory
performance of all specified competencies.
 ROLE OF THE CBT TRAINER
• Determines what is to be • Assist each trainee
learned • Installs confidence in the
• Stimulates trainees learner
motivation
• Serves as a model
• Manages learning
• Diagnose and solves • Spends more time
learning problems interacting with students
• Evaluates student • Helps who really need
achievement help
• Assist learners obtain • Accepts responsibility
individualized rewards
 ROLE OF THE CBT TRAINEE
• Select what they want to
learn
• Learn at their own rate
• Request for RPL
• Choose how they want to
learn
• Be responsible for what they
learn
• Decide when they are ready
to perform each task
• Demonstrate mastery of
learning
• Compete against present job
standard
• Evaluate your own progress
• Move freely in the workshop
• Know you will be rated
mainly on performance,
while paper and pencil tests
will be used mainly to check
your knowledge of the task
• Learn according to your own
interest and abilities
CBT PROCESS FLOW
Competency-Based Learning Material

A well-designed and carefully developed

learning materials that give trainees
detailed instructions to guide them through
the learning process.
 CBLM REFERS TO
• A media that contains information related to work
requirement
• Learning that is guided toward achieving the
competency required in a workplace
• Tools that facilitate individual learning process
• Instruments that measure the competency required in
the workplace
 LEARNING MATERIALS
• Learning Guides
• Assessment Materials
• Workbook with Activities, Task and Content
• Background Reading Materials or Documents
• Hand outs and other Audio Visual Materials
• Industry Competency Standards
• Organizational Policies, Procedures or Legislation
SHOP LAYOUT
MONITORING OF LEARNING PROGRESS

• Trainee Record Book

• Progress Chart
• Achievement/ Accomplishment Chart
 EVALUATION SYSTEM

Competent
Not Yet Competent
 A PERSON WHO HAS ACHIEVED THIS
QUALIFICATION IS COMPETENT TO BE:

• Waiter
• Food and Beverage Service Attendant
QUESTIONS?
WE MAY NOW BEGIN