KEYSTONE TECHNICAL INSTITUTE

OF LOPEZ, QUEZON, INC.

FOOD AND BEVERAGE SERVICE NCII

JOSEPH E. ALANO
Trainer
KEYSTONE TECHNICAL INSTITUTE OF
LOPEZ, QUEZON, INC.
3rd Floor, LQMC Bldg., Anda St.,
Brgy. Talolong, Lopez, Quezon
Keystone Technical Institute of
Lopez, Quezon Inc.

is an institution accredited by TESDA that

offers Technical and Vocational Education and
Training Courses (TVET) under the Technical
Education and Skills Development Authority
(TESDA) and the Commission on Higher
Education (CHED).

 Establish on November 15, 2015

COURSES OFFERED
Food and Beverage Service
NC II 356 hours

Bread and Pastry Production

NCII 141 hours

Trainer’s Methodology
Level I 256 hours
ASSESSMENT CENTER
•Food and Beverage Service NC II
•Bread and Pastry Production NC II
•Cookery NC II
•Bookkeeping NC III
•Food Processing NC I
•Food Processing NC II
•Trainer’s Methodology Level I
Competency Based
Training
It is a training delivery
approach that focuses on the
competency development of
the trainee as a result of a
training.
 CBT Process Flow

Review learning
Trainee enters
package YES
program
Satisfactorily
• Orientation Performed
• Recognition of Prior Learning
View multimedia Competency?
• Role of trainer/trainee materials Trainer Trainer
observes Rates NO
performance performance
YES
Use manuals Have completed
all the
competencies?
NO
Trainee selects Observe Trainee
Trainee
competency demonstration Rates own
practices task
and receive performance Have enough
instructions Competency/ies
been
Practice skills in NO achieved?
• Administer Learning Contract workshop
• Organize learning strategy YES
• Provide materials Trainee exits
• Introduce CBLM materials Receive program
• Introduce the Use of assistance and
Achievement Progress advise Trainee exits Undergo Nat’l
Report program Assessment
 10 Principles of CBT
• The training is based on curriculum
developed from the competency
standards.
• Learning is modular in its structure.
• Training delivery is learner-centered
and should accommodate
individualized and self-paced
learning strategies.
 10 Principles of CBT
Training is based on work that must be
performed.
Training materials are directly related
to the competency standards and
curriculum modules.
Assessment is based in the collection of
evidence of the performance of work to
the industry required standard.
 10 Principles of CBT
The training is based both on and off the
job components.
Training program allows for recognition
of prior learning or current competencies.
Training allows for multiple entry and
exit.
Training program are registered with the
UTPRAS.
 Role of the Trainer
1. Serves as a team leader to
determine what is to be learned.
2. Manages Learning
3. Diagnoses and solves learning
problems.
 Role of the Trainee
1. You can learn at your own rate
within program guidelines.
2. You can evaluate your own progress
to see how well you are doing.
3. You can move freely in this
workshop, laboratory or in
training center.
FOOD AND BEVERAGE
SERVICES NCII

Basic Competency 18 hours

Common Competency 18 hours

Core Competency 320 hours

 Basic Competencies (18hours)
UNIT OF COMPETENCY NO. HOURS

1. Participate in Workplace Communication 4 ½ hours

4 ½ hours
2. Work in a Team Environment
4 ½ hours
3. Practice Career Professionalism
4 ½ hours
4. Practice Occupational Health and Safety
Procedures
 Common Competencies (18hours)
UNIT OF COMPETENCY NO. HOURS

1. Develop and update industry knowledge 3 ½ hrs.

2. Observe work place hygiene procedures 3 ½ hrs.

3. Perform computer operations 3 ½ hrs.

4. Perform work place and safety practices 3 ½ hrs.

5. Provide effective customer service 4 hrs.

 Core Competencies (320hours)
UNIT OF COMPETENCY NO. HOURS

1. Prepare the dining room or 64 hrs.

restaurant area for service
2. Welcome guests and take food and 40 hrs.
beverage orders
3. Promote food and beverage 40 hrs.
products
4. Provide food and beverage services 80 hrs.
to the guests
5. Provide room service 80 hrs.
6. Receive and handle guest concern 16 hrs.
 Schedule of Training
Monday
 to Saturday
Morning Session

- 8:00 am to 12:00 noon
Afternoon Session

- 1:00 to 5:00 pm
 Attire – during training
 Shirt
- t-shirt
- polo shirt
 Attire – during training
 Pants
- maong pants
- slacks pants
- jogging pants
Attire – during training
 Footwear
- rubber shoes
- leather shoes
- ladies shoes
- sandals
Attire – Assessment
and special activity
*Male *Female
 Monitoring Tool

Achievement Chart

Progress Chart

TRB
Evaluation System

Interview/Questioning

Demonstration

Written Test

Observation

Oral Questioning
 NYC-Not Yet
C-Competent Competent
THANK YOU!