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					                                  COURSE DESIGN

COURSE TITLE                 :   HOUSEKEEPING

NOMINAL DURATION             :       hours

QUALIFICATION LEVEL          :   NC II

COURSE DESCRIPTION           :   This course is designed to enhance the knowledge,
                                 skills and attitude in Housekeeping specifically it covers,
                                 to provide housekeeping services to guest, prepare
                                 room for guest, clean premises, provide valet service ,
                                 launder linen and guest clothes


SUMMARY OF LEARNING OUTCOMES                   :

  Upon completion of this course students/trainees will be able to:

   1. Identify and perform different housekeeping services
   2. Handle housekeeping requests
   3. Advice guests on room and housekeeping equipment
   4. Set-up equipment and trolleys
   5. Access rooms for servicing
   6. Make –up beds
   7. Clean and clear rooms
   8. Clean and store trolleys and equipment
   9. Select and use equipment and materials properly for cleaning premises.
   10. Comply with occupational; health and safety requirements in preparing dry and wet
       cleaning agents and chemicals
   11. Identify and explain different cleaning operations, chemicals and treatment of
       common hazards in the workplace
   12. Dispose garbage and used chemicals properly
   13. Clean wet and dry areas according to enterprise procedures
   14. Maintain and store cleaning equipment and chemicals
   15. Identify Valet services
   16. Perform proper coordination to ensure optimum privacy, security and
       confidentiality of all guests.
   17. Display professional valet standards
   18. Ensure proper handling of guest’s property.
   19. Identify types of fabric and laundry equipment
   20. Observe safety practices in handling laundry equipment and chemicals
   21. Follow correct procedure in laundering process for guest’s laundry items
   22. Package and store laundry items


ENTRY REQUIREMENTS:

  Candidate/trainee must be any of the following:
   Can communicate both oral and written
   Good moral character
   Physically and mentally fit
COURSE STRUCTURE

                                                                                NOMINAL
    UNIT OF
                         MODULE TITLE              MODULE CONTENT               DURATIO
  COMPETENCY
                                                                                   N
A. BASIC

  1. Participate in
    workplace         1.1 Participating in    1.1.1 Parts of speech
    communication     workplace               1.1.2 Sentence construction
                      communication           1.1.3 Effective communication
                                              1.1.4 Conduct interviews
                                              1.1.5 Sentence construction
                                              1.1.6 Technical writing
                                              1.1.7 Recording information
                                              1.1.8 Basic mathematics
                                              1.1.9 Technical writing
                                              1.1.10 Types of forms




2. Work in a team     2.1 Working with        2.1.1 Team role
environment           others                  2.1.2 Relationship and
                                                    responsibilities
                                              2.1.3 Role and responsibilities
                                                    within a team
                                              2.1.4 Team members role and
                                                    responsibilities
                                              2.1.5 Communication process
                                              2.1.6 Team structure
                                              2.1.7 Group planning and
                                                    decision making

3. Practice career    3.1 Practicing career   3.1.1 Code of conduct and
professionalism       professionalism                code of ethics
                                              3.1.2 Personal hygiene
                                              3.1.3 Interpersonal and
                                                      intrapersonal skills
                                              3.1.4 Communication skills
                                              3.1.5 Fundamental rights at
                                                      work
                                              3.1.6 Company procedures
                                                      and standards
                                              3.1.7 Work values and ethics
                                              3.1.8 Company policies
                                              3.1.9 Company operating
                                                      procedures and
                                                      standards
                                              3.1.10 Gender and
                                                    Development
                                            3.1.11 Personal Hygiene
                                            3.1.12 Certifications and
                                                    licenses appreciation
                                            3.1.13 Participate in training
                                                    programs
                                            3.1.14 Awards/ rewards
4. Practice           4.1 Practicing        4.1.1 Hazards and risks
occupational health   occupational health           identification and
and safety            and safety procedures         control
procedures                                  4.1.2 Organizational safety
                                                    and health protocol
                                            4.1.3 Threshold limit value
                                                    (TLV)
                                            4.1.4 OHS indicators
                                            4.1.5 TLV table
                                            4.1.6 Phil OHS Standards
                                            4.1.7 Effects of hazards in the
                                                    workplace
                                            4.1.8 Ergonomics
                                            4.1.9 EGG Regulations
                                            4.10 Safety Regulations
                                                            Clean Air Act
                                                            Electrical and
                                                              Fire Safety
                                                              Code
                                                            Waste
                                                              management
                                                            Disaster
                                                              Preparedness
                                                              and
                                                              Management
                                            4.1.11 Contingency Measures
                                                    and Procedures
                                            4.1.12 Operational health and
                                                    safety procedure,
                                                    practices and
                                                    regulations
                                            4.1.13 Emergency-related
                                                    drills and training




B. COMMON
1. Develop and        1.1 Developing and     1.1.1   Information sources
update industry       updating industry                  media
knowledge             knowledge                          reference book
                                                         libraries
                                                         union
                                                         industry
                                                           association
                                                      internet
                                                      personal
                                                       observation
                                        1.1.2   Trade unions
                                                 environmental issues
                                                 and requirements
                                        1.1.3   Industrial relations
                                                 issues and major
                                                 organization
                                        1.1.4   Career opportunities
                                        1.1.5   Work ethic required to
                                                 work in the industry
                                        1.1.6   Quality assurance

2. Observe          2.1 Observing       2.1.1 Hygiene procedures
workplace hygiene   workplace hygiene              Proper         hand
procedures          procedures                        washing
                                                   Regular bathing
                                                   Appropriate and
                                                      clean clothing
                                                   Cleaning         and
                                                      sanitizing
                                                      procedures
                                                   Personal hygiene
                                                   Pest control
                                                   Principles         of
                                                      HACCP
                                        2.1.2 Types of hygiene risks
                                                   Bacteria         and
                                                      contamination
                                                   Inappropriate
                                                      food handling
                                                   Poor           work
                                                      practices
                                                   Cross
                                                      contamination
                                                   Disposal           of
                                                      garbage         or
                                                      potentially
                                                      contaminated
                                                      waste
                                        2.1.3 Different cleaning
                                              materials
                                                   Cleaning
                                                     procedures
                                                   Cleaning
                                                      guidelines
3. Perform   3.1 Performing        3.1.1 Types of computers and
computer     Computer Operations          basic features of
operations                                different operating
                                          systems
                                   3.1.2 Plain parts of a
                                          computer
                                   3.1.3 Storage devices and
                                          basic categories of
                                          memory
                                   3.1.4 Types of software
                                   3.1.5 Computer capacity
                                   3.1.6 OHS Guidelines
                                   3.1.7 Computer Capacity
                                   3.1.8 Standard operating
                                          procedures in entering
                                          and saving data into the
                                          computer
                                   3.1.9 Storage media
                                   3.1.10 Ergonomic guidelines
                                   3.1.11 Procedures/Techniques
                                            in Accessing
                                            Information
                                   3.1.12 Desktop Icons
                                   3.1.13 Keyboard Techniques
                                   3.1.12 Based on OHS
                                            Requirements
                                   3.1.14 Software Commands

                                   3.1.15 Operation and Use of
                                          Peripheral Devices
                                   3.1.16 Procedures in
                                          Transferring Files/Data
                                   3.1.17 Cleaning, Minor
                                          Maintenance and
                                          Replacements of
                                          Consumables
                                   3.1.18 Creating More Space in
                                          the Hard Disk
                                   3.1.19 Reviewing Programs
                                   3.1.20 Deleting Unwanted Files
                                   3.1.21 Checking Hard Disk for
                                            Errors
                                   3.1.22 Viruses and Up to Date
                                          Anti-Virus Programs
4. Perform           4.1 Performing       4.1.1 Health, safety and
workplace safety     workplace safety                 security procedures
practices            practices            4.1.2 Breaches procedures
                                          4.1.3 Emergency procedure
                                                      Personal injuries
                                                      Fire
                                                      Electrocution
                                                      Natural calamity
                                                      Criminal acts
                                          4.1.3 Safe personal
                                                 presentation standard
                                          4.1.4 5’s Principles
                                          4.1.5 Waste management
                                          4.1.6 Pollution control
                                          4.1.6 Effect of pollution
                                          4.1.7 Types of pollutants
5. Provide effective 5.1 Providing        5.1.1 Good working attitude     40 Hours
customer services    effective customer   5.1.2 Knowledge of services
                     services                    manual and standards
                                          5.1.3 Interactive
                                                 communication with
                                                 others
                                          5.1.4 Interpersonal skills and
                                                 sincerity
                                          5.1.5 Non verbal
                                                 communication and body
                                                 language
                                          5.1.6 Work value and ethics
                                          5.1.7 Telephone conversation
                                          5.1.8 Fax machine information
                                          5.1.9 Product merchandizing
                                          5.1.10 E-Learning
                                          5.1.11 Dealing with objectives
                                                 and disagreement
                                          5.1.12 Holding guest's
                                                 complaints in effective
                                                 ways
                                          5.1.13 Evaluation and
                                                 recommendation
                                                 process
                                          5.1.14 Guest relation
                                                 communication
                                          5.1.15 Responding to customer
                                                 needs
    UNIT OF                                                                    NOMINAL
                       MODULE TITLE               MODULE CONTENT
  COMPETENCY                                                                   DURATION

      CORE
1. Provide           1.1 Providing          1.1.1 Hotel codes and
housekeeping        housekeeping services           regulations
services to guest   to guest                1.1.2 Interpersonal skills:
                                                   Communication and
                                                    listening Skills
                                            1.1.3 Upselling and selling
                                                    techniques
                                            1.1.4 Basic operational skills
                                                    on facilities and
                                                    equipment
                                            1.1.5 Personal hygiene
                                            1.1.6 Hotel organization
                                                    structure: departments
                                                    and its functions “Rank
                                                    and File”
                                            1.1.7 Preparing requisitions
                                                    for maintenance
                                                    services
                                            1.1.8 Housekeeping and Front
                                                    Office forms
                                            1.1.9 Codes and regulations
                                            1.1.10 Handle queries through
                                                    telephone, fax machine,
                                                    internet and e-mail
                                            1.1.11 Interpersonal skills:
                                                    Communication and
                                                    listening skills
                                            1.1.12 Upselling and selling
                                                    techniques
2. Prepare rooms    2.1 Preparing rooms     2.1.1 Types and uses of
for guests          for guests                      cleaning equipment
                                            2.1.2 Types cleaning
                                                    materials and supplies
                                                    and their uses
                                            2.1.3 Classification of cleaning
                                                    tools, equipment and
                                                    materials according to
                                                    their uses and care
                                            2.1.4 Setting-up of trolley/
                                                    caddy with cleaning
                                                    materials according to
                                                    needs and
                                                    establishment
                                                    standards.
                                            2.1.5 Safety measures in
                                                    handling different
                                                    cleaning equipment and
        chemicals
 2.1.6 Safe keeping practices
 2.1.7 Safety hazards and
        precautions
 2.1.8 Codes and regulation
 2.1.9 Basic phraseologies in
        housekeeping
 2.1.10 Housekeeping reports,
        checklists and forms
 2.1.11 Types and sizes of
        linens, pillows and bed
        sheets
 2.1.12 Procedures in making
        up beds and cots
 2.1.13 Color harmony
 2.1.14 Materials, tools,
        chemical agents and
        equipment needed in
        cleaning guest room
 2.1.15 Procedures on cleaning
        guest room
        occupied/vacant
        ceilings and floorings
        lanai area
        furniture and fixtures
        bed
2.1.16 Procedures in cleaning
        furniture and fixtures
2.1.17 Procedures in cleaning
        bathroom and toilet
2.1.18 Identifying pests and
        applying proper control
2.1.19 Procedures in mixing
        sanitizing agents
2.1.20 Sanitizing rooms and
        bathrooms
2.1.21 Replenishing room and
        bathroom supplies and
        amenities
2.1.22 Safety measures in
        cleaning
2.1.23 Home management
        practices
2.1.24 Cleaning motion in
        guest room
2.1.25 Types of cleaning
        materials and
        equipment
2.1.26 Cleaning and keeping
        cleaning materials and
        equipment according to
        manufacturer’s
                                       operating procedures
                                       and establishment
                                       standards.
                                2.1.27 Safe keeping practices
                                       in   accordance    with
                                       establishment
                                       standards

3. Clean   3.1 Clean premises   3.1.1 Common equipment and
premises                              cleaning chemicals and
                                      agents and their usage
                                      in accordance with
                                      manufacturer’s
                                      instruction
                                3.1.2 Identification and
                                      treatment of common
                                      hazards in the work area
                                3.1.3 Occupational health and
                                      safety requirements
                                3.1.4 Common protective
                                      clothing and materials
                                      and their appropriate
                                      use
                                3.1.5 Checking safety and
                                      working conditions of
                                      cleaning equipment in
                                      accordance with
                                      manufacturer’s
                                      instruction and
                                      establishment operating
                                      standards
                                3.1.6 Policies and procedures
                                      related to cleaning
                                      operations and disposal
                                      of used chemicals in
                                      accordance with
                                      establishment operating
                                      standards
                                3.1.7 Security procedures of
                                      establishment
                                3.1.8 Laws on general
                                      workplace safety,
                                      hazardous substances
                                      and manual handling
                                      and storage
                                      requirements
                                3.1.9 Checking safety and
                                      working condition of
                                      cleaning equipment in
                                      accordance with
                                      manufacturer’s
                                      instructions and
       establishment
       procedures
3.1.10 Identifying possible
       inconveniences and
       hazards at work area
3.1.11 Cleaning task is
       scheduled and
       performed in accordance
       with customer
       convenience and
       establishment policies
3.1.12 Procedure in cleaning
       operations for specific
       areas:
        bathrooms
        balconies, private
            lounge areas, public
            areas
        kitchen
        function rooms
        storage areas
3.1.13 Proper disposal of used
       chemicals in accordance
       with manufacturer’s
       instructions and safety
       and environmental
       legislation requirements
3.1.14 Procedure in garbage
       disposal in accordance
       with establishment
       standards
3.1.15 Procedures in cleaning
       public bathrooms
3.1.16 Procedures in Cleaning
       public areas (internal
       and external), private
       lounge areas and
       balconies
3.1.17 Procedure in cleaning
       function rooms
3.1.18 Procedure in cleaning
       kitchen
3.1.19 Cleaning storage areas
3.1.20 Procedure in wiping
       down and cleaning of
       cleaning equipment,
       tools and materials
3.1.21 Procedure in washing
       and rinsing equipment
       and tools
3.1.22 Procedure in drying out
       and sanitizing cleaning
                                              equipment, tools and
                                              materials
                                       3.1.23 Procedure in dismantling
                                              and re-assembling
                                              cleaning equipment in
                                              accordance with
                                              manufacturer’s
                                              instruction
                                       3.1 24 Routine maintenance
                                               and preventive
                                               maintenance programs
                                               in accordance with
                                               safety and security
                                               procedures and
                                               establishment
                                               operations
4. Provide valet   4.1 Provide valet   4.1.1 Basic roles of valet
service            service                   service within Philippine
                                             hospitality industry
                                       4.1.2 Building guest rapport
                                             through oral and written
                                             communication
                                       4.1.3 Procedures in performing
                                             valet services:
                                       4.1.4 Picking- up laundry
                                       4.1.5 Checking laundry for
                                             possible damages
                                       4.1.6 Sorting, endorsing and
                                             delivery of laundry
                                       4.1.7 Procedures in keeping
                                             laundry area clean in
                                             accordance with
                                             establishment standards.
                                       4.1.8 Organizational chart of
                                             the housekeeping
                                             department
                                       4.1.9 Prepare reports and
                                             endorsements of valet
                                             service provider
                                       4.1.10 Procedure of sorting and
                                             marking of laundry items.
                                       4.1.11 Checking laundry
                                               condition
                                       4.1.12 Delivery of laundry and
                                             luggage to guest room
                                       4.1.13 Basic contact lists and
                                             details, and basic
                                             customer preference
                                             profiles.
                                       4.1.14 Communication phrases
                                             of valet service provider
                                             with guest in accordance
                                                 with establishment
                                                 standards
                                           4.1.15 Personality
                                                 development: Grooming
                                                 and personal hygiene
                                           4.1.16 Procedure in unpacking,
                                                 storing and packing of
                                                 guest luggage in
                                                 accordance with guest
                                                 instructions.
                                           4.1.17 Procedure in pressing
                                                 and presenting guest’s
                                                 clothes ready for use.
                                           4.1.17 Identify cleaning
                                                 materials and supplies
                                                 appropriate for shoes
                                                 based on material of
                                                 shoes.
                                           4.1.18 Cleaning and preparing
                                                 guest’s shoes in
                                                 accordance with
                                                 establishment standards
                                           4.1.19 Basic darning and
                                                 mending for clothing and
                                                 linen and repair of other
                                                 accessories.
                                           4.1.20 Protocols for ensuring
                                                 optimum privacy and
                                                 confidentiality for all
                                                 guests.


5. Launder linen    5.1 Laundering linen   5.1.1 Types of fibers and
and guest clothes   and guest clothes            fabrics
                                           5.1.2 Laundry terms and
                                                 standard laundering
                                                 methods
                                           5.1.3 Types and usage of
                                                 washing equipment:
                                                 washing machine and
                                                 dryers
                                           5.1.4 Types and usage of
                                                 laundry chemicals and
                                                 cleaning agents
                                           5.1.5 Classifications and
                                                 usage of stain removing
                                                 agents
                                           5.1.6 Types of fabric softener
                                           5.1.7 Reading textile label
                                                 codes
                                           5.1.8 Procedures in sorting
                                                 laundry items
5.1.9 Principles and
       procedures in laundering
       clothes and linens
5.1.10 Principles and
       procedures in treating
       stains based on nature
       of stain and type of
       fabric and fiber
5.1.11 Handling bleaching
       solutions and other
       laundry chemicals
5.1.12 Hygiene, health and
       safety issues of specific
       relevance to laundry
       operations
5.1.13 Principles in drying
       clothes and linens
5.1.14 Principles and
       procedures in ironing
       and pressing clothes
       and linens
5.1.15 Types of ironing
       equipment, tools and
       materials and their
       proper usage
5.1.16 Types of hangers and
       their uses
5.1.17 Folding methods and
       techniques
5.1.18 Procedures in packaging
       and presenting guest
       laundry
5.1.19 Procedures in storing
       guest laundry in
       accordance with
       establishment standards
       or guest request
5.1.20 Delivery of laundry items
5.1.21 Basic housekeeping
       phraseologies
                                   360 hrs
COMPETENCY ANALYSIS
This table describe the number of modules develop in a particular unit of competency.

                    Unit of Competency                         No. of modules           Total
 A. Basic
    1. Participate in workplace communication                         1                  4
    2. Work in a team environment                                     1
    3. Practice career professionalism                                1
    4. Practice occupational health and safety procedures             1
 B. Common
     1. Develop and update industry knowledge                         1                  5
     2. Observe workplace hygiene procedures                          1
     3. Perform computer operations                                   1
     4. Perform workplace and safety practices                        1
     5. Provide effective customer service                            1
 C. Core
     1. Provide housekeeping services to guest                        1                  5
     2. Prepare rooms for guest                                       1
     3. Clean premises                                                1
     4. Provide valet service                                         1
     5. Launder linen and guest clothes                               1

   ASSESSMENT METHOD
      Individual and group demonstration (Practical application)
      Written examination
      Individual report

   COURSE DELIVERY (METHODOLOGY)
      Group Discussion
      Demonstration
      Film Viewing
      Modular instruction
      Practical application
      Reporting
      Industry immersion
      E-learning

   RESOURCES

      Facilities
          Workshop
          Laboratory
          Audio-visual room
          Lecture room
          Storage/stock room

      Equipment
          Projector screen
          Overhead projector
          Electric fan
          First aid cabinet
       Fire extinguisher
       Emergency light
       directional signage
       air condition
       telephones
       computers
       TV
       Video player
       Fax machine
       Refrigerators
       Hairdryer
       Alarm clock
       Shelving
       Cart
       Trolley
       Coffee maker
       Electric kettles electric jugs
       Toilet caddy
       Carpet sweeper
       Vacuum cleaner (dry and wet)
       Polisher (electric with complete accessories)
       Washer
       dryer
Tools
       Mops
       Brushers
       Brooms
       Buckets
       Dust pans
       Garbage receptacles
       Sorting baskets/laundry basket
       Step ladder
       Squeegee
       Water hoses
       Lint free cleaning cloths
       Scrubbing foam
       Spray bottle
       Anti-static duster
       Gloves
       Caution signs
       Mop squeezer

Supplies
   Papers
   Slides
   Acetates
   Requisition form
   Cleaning and sanitizing agents
   Herbs
   Seasoning and spices
   Meat
     Vegetables
     Poultry
     Fruits
     Breads and Packaging and labeling supplies
     Cooked and un cooked foods
     Evaluation forms
  Room Supplies
     Stationery
     Linen (for single bed and double bed
     Glassware
     Cutlery
     Tea
     Coffee
     Sugar milk
     Biscuits
     Beds (single)
     Bed (queen)
     Holy bible
     Slippers
     Flashlight
     Light fittings
     Mirrors
     Wardrobes
     Hangers
     Ashtrays
     Variety of linen and clothing items and fabrics
     Cleaning agents
     Cleaning detergent

  Accessories
      Complete laboratory outfit
      Working devices
      Padlocks
      Keys

Reference
    Brochures
    Manuals
    Charts
    Recipe Book
    CD’s
    Video Tapes
    Pictures

QUALIFICATION OF INSTRUCTORS/TRAINERS

     Must be a holder of NC II
     Must have undergone training on Training Methodology II (TM II)
     Must be physically and mentally fit
     Must have at least 2 years job/industry experience (optional. Only when required by
      the hiring institution)
SECTOR                    :   TOURISM

BASIC COMPETENCY          :   COMMUNICATIONS

UNIT OF COMPETENCY :          PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE              :   PARTICIPATING IN WORKPLACE COMMUNICATIONS

MODULE DESCRIPTOR :           This module covers the knowledge, skills and attitudes
                              required to obtain, interpret and convey information in
                              response to workplace requirements.

SUGGESTED DURATION :          16 hrs

QUALIFICATION LEVEL :         NC II

PREREQUISITE              :   Receive and Respond to workplace Communication. (NCI)



SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Obtain and convey workplace information

LO 2. Complete relevant work related documents.

LO 3. Participate in workplace meeting and discussion.
LO 1 OBTAIN AND CONVEY WORKPLACE INFORMATION


ASSESSMENT CRITERIA:

     1.     Specific relevant information is accessed from appropriate sources.
     2.     Effective questioning and active listening and speaking are used to gather
            and convey information.
     3.     Appropriate medium is used to transfer information and ideas.
     4.     Appropriate non-verbal communication is used.
     5.     Appropriate lines of communication with superiors and colleagues are
            identified and followed.
     6.     Defined work procedures for the location and storage of information are
            used.
     7.     Personnel interaction is carried out clearly and concisely.


CONTENTS:

     1.     Parts of speech
     2.     Sentence construction
     3.     Effective communication
     4.     Conduct interviews


CONDITIONS:

     The students/ trainees must be provided with the following:

     1.     Writing materials (pen & paper)
     2.     References (books)
     3.     Manuals


METHODOLOGIES:

     1.    Group discussion
     2.    Interaction
     3.    Lecture
     Reportorial


ASSESSMENT METHOD:

     1.     Written test
     2.     Practical performance test
     3.     Interview
LO2. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION.


ASSESSMENT CRITERIA:

     1.     Team meetings are attended on time.
     2.     Own opinions are clearly expressed and those of others are listened to
            without interruption.
     3.     Meeting inputs are consistent with the meeting purpose and establish
            protocols.
     4.     Workplace interaction are conducted in a courteous manner appropriate to
            cultural background and authority in the enterprise procedures.
     5.     Questions about simple routine workplace procedures and matters
            concerning conditions of employment are asked and responded.
     6.     Meeting outcomes are interpreted and implemented.


CONTENTS:

     1.     Sentence construction
     2.     Technical writing
     3.     Recording information

CONDITIONS:

     The students/trainees must be provided with the following:

     1.     Paper
     2.     Pencils/ball pen
     3.     References (books)
     4.     Manuals

METHODOLOGIES:

     1.     Group discussions
     2.     Interaction
     3.     Lecture


ASSESSMENT METHOD:

     1.     Written test
     2.     Practical / performance test
     3.     Interview
L03.   COMPLETE RELEVANT WORK RELATED DOCUMENTS.


ASSESSMENT CRITERIA:

       1.     Ranges of forms relating to conditions of employment are completed
              accurately and legibly.
       2.     Workplace data is recorded on standard workplace forms and documents.
       Basic mathematical process are used for routine calculations.
       Errors in recording information on forms! documents are identified and rectified.
       5.     Reporting requirements to superior are completed according to enterprise
              guidelines.

CONTENTS:

       1.    Basic mathematics
       2.    Technical writing
       3.    Types of forms

CONDITIONS:

       The students/trainees must be provided with the following:

       1.    Paper
       2.    Pencils / ball pen
       3.    Reference books
       4.    Manuals


METHODOLOGIES:

       1.    Group discussion
       2.    Interaction
       3.    Lecture

ASSESSMENT METHOD:

       1.      Written test
       2.      Practical! Performance test
       Interview
BASIC COMPETENCY              : TEAM WORK

UNIT OF COMPETENCY            : WORK IN A TEAM ENVIRONMENT

MODULE TITLE                  : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR             : This module covers the knowledge, skills, and attitudes
                                required to relate in a work based environment.

SUGGESTED DURATION :

QUALIFICATION LEVEL :           NCII

PREREQUISITE              :      TEAMWORK (NC I)



SUMMARY OF LEARNING OUTCOMES:

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

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team.
LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM.


ASSESSMENT CRITERIA:

     1.     Role and objective of the team is identified.
     2.     Team parameters, relationships and responsibilities are identified.
     3.     Individual role and responsibilities within team environment are identified.
     4.     Roles and responsibilities of other team members are identified and
            recognized.
     5.     Reporting relationships within team and external to team are identified.

CONTENTS:

     1.     Team role.
     2.     Relationship and responsibilities
     3.     Role and responsibilities with team environment.
     4.     Relationship within a team.

CONDITIONS:

     The students/ trainees must be provided with the following:

     1.     SOP of workplace
     2.     Job procedures
     3.     Client / supplier instructions
     4.     Quality standards
     5.     Organizational or external personnel

METHODOLOGIES:

     1.     Group discussion/interaction
     2.     Case studies
     3.     Simulation

ASSESSMENT METHODS:

     1.     Written test
     2.     Observation
     3.     Simulation
     4.     Role playing
LO 2. DESCRIBE WORK AS A TEAM MEMBER


ASSESSMENT CRITERIA:

     1.     Appropriate forms of communication and interactions are undertaken.
     2.     Appropriate contributions to complement team activities and objectives were
            made.
     3.     Reporting using standard operating procedures followed.
     4.     Development of team work plans based from role team were contributed.

CONTENTS:

     1.   Communication process
     2.   Team structure / team roles
     3.   Group planning and decision making


CONDITIONS:

     The students I trainees must be provided with the following:

     1. SOP of workplace
     2. Job procedures
     3. Organization or external personnel

METHODOLOGIES:

     1. Group discussion/interaction
     2. Case studies
     3. Simulation

ASSESSMENT METHOD:

     1.   Observation of work activities
     2.   Observation through simulation or role play
     3.   Case studies and scenarios.
BASIC COMPETENCY           :      PRACTICE CAREER PROFESSIONALISM

UNIT CODE                  :      500311107

MODULE TITLE               :      PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR :
                                  This module covers the knowledge, skills and attitudes
                                  in promoting career growth and advancement.

NOMINAL DURATION           :

CERTIFICATE LEVEL          :      NATIONAL CERTIFICATE LEVEL II

PRE-REQUISITE              :
                                     Participate in workplace communication
                                     Work in a team environment




SUMMARY OF LEARNING OUTCOMES:

      Upon completion of the module, the trainees/ students should be able to

LO 1. Integrate personal objectives with organizational goals

LO 2. Set and meet work priorities

LO 3. Maintain professional growth and development
LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA:
  1. Pursue personal growth and work plan towards improving qualifications set for
     profession
  2. Maintain intrapersonal and interpersonal relationships in the course of managing
     self, based on performance evaluation.
  3. Commitment to the organization and its goal is demonstrated in the performance of
     duties


CONTENTS:
  1. Code of conduct and code of ethics
  2. Personal hygiene
  3. Interpersonal and intrapersonal skills
  4. Communication skills
  5. Fundamental rights at work
  6. Company procedures and standards


CONDITIONS:

      Student/ trainee must be provided with the following:

           Tools                        Equipment                  Materials/ Supplies
                              simulated laboratory room       case studies
                              electronic learning device      prints and media
                              computer
                              television and video set



METHODOLOGY:
  1. Video presentation
  2. Discussion
  3. Research



ASSESSMENT METHOD:
  1. Interview - oral
  2. written
  3. Observation
LO 2. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA:
  1. Completing demands are prioritized to achieve personal, team and organizational
     goals and objectives
  2. Resources are utilized efficiently and effectively to manage with priorities and
     commitments
  3. Practice long economic use and maintenance equipment and facilities are followed
     as per established procedures.


CONTENTS:
  1. Work values and ethics
  2. Company policies
  3. Company operating procedures and standards
  4. Gender and Development
  5. Personal Hygiene



CONDITIONS:

      Student/ trainee must be provided with the following:

         Tools                        Equipment                   Materials/ Supplies
assessment tools for case     simulated laboratory room       case studies
studies
                              electronic learning device      prints and media
                              computer                        Workplace/ location
                                                              assessment
                              television and video set



METHODOLOGY:
  1. Lecture/ Discussion
  2. Research/ project



ASSESSMENT METHOD:
  1. Interview - oral
  2. Written
  3. Portfolio assessment
  4. Simulation
LO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA:
    1. Trainings and career opportunities are identified and availed of based on job
       requirements
    2. Recognitions are sought/ received and demonstrated as proof of career
       advancement
    3. Obtain and renew licenses and/ or certifications relevant to job and career


CONTENTS:
    1. Certifications and licenses appreciation
    2. Participate in training programs
    3. Awards/ rewards


CONDITIONS:

      Student/ trainee must be provided with the following:

           Tools                       Equipment                   Materials/ Supplies
                                                              Certificates and licenses
                                                              pen and paper



METHODOLOGY:
  1. Film viewing
  2. Lecture
  3. Group Discussion
  4. Research
  5. Simulated training workshops



ASSESSMENT METHOD:
1. Interview - oral
2. Written
3. Observation
BASIC COMPETENCY          :   PRACTICE OCCUPATIONAL HEALTH AND SAFETY
                              PROCEDURES

MODULE TITLE              :   PRACTICING OCCUPATIONAL HEALTH AND SAFETY
                              PROCEDURES

MODULE DESCRIPTOR :           This module covers the knowledge, skills and attitudes
                              required to comply with the regulatory and organizational
                              requirements for occupational health and safety such as
                              identifying, evaluating and maintaining OHS awareness.

NOMINAL DURATION          :

CERTIFICATE LEVEL         :   NC II

PREREQUISITE              :


SUMMARY OF LEARNING OUTCOMES:

      Upon completion of this module, the trainee/student must be able to:

LO 1. Identity hazards and risks

LO 2. Evaluate hazards and risks

LO 3. Control hazards and risks

LO 4. Maintain occupational health and safety awareness
LO 1. IDENTIFY HAZARDS AND RISKS


ASSESSMENT CRITERIA:

     1.      Workplace hazards and risks are identified and clearly explained.
     2.      Hazards/Risks and its corresponding indicators are identified in with the
             company procedures.
     3.      Contingency measures are recognized and established in accordance with
             organizational procedures.

CONTENTS:

     1.      Hazards and risks identification and control
     2.      Organizational safety and health protocol
     3.      Threshold limit value (TLV)
     4.      OHS indicators

CONDITIONS:

     The students/ trainees must be provided with the following:

     1.      Workplace
     2.      PPE
     3.      Learning Guides
     4.      Hand-outs
             • Organizational Safety and Health Protocol
             • OHS Indicators
             • Threshold Limit Value
             • Hazards/Risk Identification and Control
     5.      CD’s, VHS tapes, transparencies

METHODOLOGIES:

     1.   Interactive -lecture
     2.   Simulation
     3.   Symposium
     4.   Group Dynamics

ASSESSMENT METHOD:

     1.   Situation Analysis
     2.   Interview
     3.   Practical Exam
     4.   Written Exam
LO 2. EVALUATE HAZARDS AND RISKS


ASSESSMENT CRITERIA:

     1.     Terms of maximum tolerable limits are identified based on threshold limit
            values (TLV)
     2.     Effects of hazards are determined.
     3.     OHS issues and concerns are identified in accordance with workplace
            requirements and relevant workplace OHS legislation.

CONTENTS:

     1.     TLV table
     2.     Phil OHS Standards
     3.     Effects of hazards in the workplace
     4.     Ergonomics
     5.     EGG Regulations

CONDITIONS:


The students/trainees must be provided with the following:

     1.     Hand outs on
            • Phil. OHS Standards
            • Effects of hazards in the workplace
            • Ergonomics
            • EGG regulations
     2.     TLV Table
     3.     CD’s, VHS tapes, transparencies


METHODOLOGIES:

     1.   Interactive -lecture
     2.   Situation Analysis
     3.   Symposium
     4.   Film viewing
     5.   Group Dynamics


ASSESSMENT METHOD:

     1.   Interview
     2.   Written Exam
     3.   Simulation
LO 3. CONTROL HAZARDS AND RISKS


ASSESSMENT CRITERIA:

1.   OHS procedures for controlling hazards and risk are strictly followed.
2.   Procedures in dealing with workplace accidents, fire and emergencies are followed
     in accordance with the organization’s OHS policies.
3.   Personal protective equipment is correctly used in accordance with organization’s
     OHS procedures and practices.
4.   Procedures in providing appropriate assistance in the event of workplace
     emergencies are identified in line with the established organizational protocol.

CONTENTS:

     1.     Safety Regulations
            Clean Air Act
            Electrical and Fire Safety Code
            Waste management
            Disaster Preparedness and Management
     2.     Contingency Measures and Procedures

CONDITIONS:

     The students/trainees must be provided with the following

     1.     Hand outs on
            Safety Regulations
               - Clean Air Act
               - Electrical and Fire Safety Code
               - Waste management
               - Disaster Preparedness and Management
            Contingency Measures and Procedures
     2.     OHS Personal Records
     3.     PPE
     4.     CD’s, VHS tapes, transparencies

METHODOLOGIES:

     1.     Interactive -lecture
     2.     Symposium
     3.     Film Viewing
     4.     Group Dynamics
     5.     Self pace

ASSESSMENT METHOD:

     1.     Written
     2.     Interview
     3.     Case/Situation Analysis
     4.     Simulation
LO 4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS


ASSESSMENT CRITERIA:

     1.     Procedures in emergency related drill are strictly followed in line with the
            established organization guidelines and procedures.
     2.     OHS personal records are filled up in accordance with workplace
            requirements.
     3.     PPE are maintained in line with organization guidelines and procedures.

CONTENTS:

     1.     Operational health and safety procedure, practices and regulations
     2.     Emergency-related drills and training

CONDITIONS:


The students/trainees must be provided with the following:

     1.     Workplace
     2.     PPE
     3.     OHS personal records
     4.     CD’s, VHS tapes, transparencies
     5.     Health record

METHODOLOGIES:

     1.     Interactive -lecture
     2.     Simulation
     3.     Symposium
     4.     Film Viewing
     5.     Group Dynamics

ASSESSMENT METHOD:

     1.     Demonstration
     2.     Interview
     3.     Written Exam
     4.     Portfolio Assessment
COMMON COMPETENCY              :   DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE                   :   DEVELOPING AND UPDATE INDUSTRY
                                   KNOWLEDGE

MODULE DESCRIPTOR              :   This module covers the knowledge, skills and attitudes
                                   required to access, increase and update industry
                                   knowledge.

NOMINAL DURATION               :   5 Hrs.

CERTIFICATE LEVEL              :   NC II

PRE-REQUISITE                  :



SUMMARY OF LEARNING OUTCOMES:

        Upon completion of this module, the trainees/students should be able to:

LO 1.    identify and access key resources of information on the industry

LO 2.    access , apply and share industry information

LO 3     update continuously relevant industry knowledge
LO 1   Identify and access key resources of information on the industry

ASSESSMENT CRITERIA:

       1. Sources of information on the industry are correctly identified and accessed
       2. Specific information on sector of work is accessed and updated

 CONTENTS:

       1. Information sources
           media
           reference book
           libraries
           union
           industry association
           internet
           personal observation


 CONDITIONS:

       1.   Proper hygiene procedure manuals
       2.   internet
       3.   personal computer
       4.   reference book
       5.   industry journals


 METHODOLOGY:

       1.   Self paced/modular
       2.   Demonstration
       3.   Small group discussion
       4.   Distance education


 ASSESSMENT METHODS

       1. Written/Oral examination
       2. Practical demonstration
LO 2.   Access , apply and share industry information


ASSESSMENT CRITERIA:

        Sources of information on the industry are accessed and applied
        Industry information is correctly applied to day-to-day activity
        Information to assist effective work performance is obtained


 CONTENTS:

        Trade unions environmental issues and requirements
        Industrial relations issues and major organization
        Career opportunities
        Work ethic required to work in the industry
        Quality assurance

 CONDITIONS:

        Industry journals/manuals
        internet
        personal computer
        reference book


 METHODOLOGY:

        1.   Self paced/modular
        2.   Demonstration
        3.   Small group discussion
        4.   Distance education


 ASSESSMENT METHODS

        1. Written/Oral examination
        2. Practical demonstration
LO 3   update continuously relevant industry knowledge

ASSESSMENT CRITERIA:

       1. Updated knowledge is shared with customer and colleagues
       2. Formal and informal research is use to update general knowledge of the
          industry

 CONTENTS:

       1. Information sources
               media
               libraries/reference book
               union/industry association
               internet
       2. Legislation that affects the industry

 CONDITIONS:

       1. internet
       2. personal computer
       3. reference book


 METHODOLOGY:

       1.   Self paced/modular
       2.   Demonstration
       3.   Small group discussion
       4.   Distance education




 ASSESSMENT METHODS

       1. Written/Oral examination
       2. Practical demonstration
COMMON COMPETENCY             :   OBSERVE WORKPLACE HYGIENE PROCEDURES

MODULE TITLE                  :   OBSERVING WORKPLACE HYGIENE PROCEDURES

MODULE DESCRIPTOR             :   This module covers the knowledge, skills and attitudes
                                  In observing workplace hygiene procedures.

NOMINAL DURATION              :   5 Hrs.

CERTIFICATE LEVEL             :       NC II

PRE-REQUISITE                 :


SUMMARY OF LEARNING OUTCOMES:

      Upon completion of this module, the trainees/students should be able to:

LO 1 Practice personal grooming and hygiene

LO 2 Practice safe and hygienic handling, storage and disposal of food, beverage, and
     materials

LO 3 identify and respond to hygienic risk

LO 4 Cleaning and disinfectant
LO 1   Practice personal grooming and hygiene


ASSESSMENT CRITERIA:

       1. Proper hygiene procedures are followed
       2. Personal grooming and hygiene are practice regularly

 CONTENTS:

       1. Hygiene procedures
              Proper hand washing
              Regular bathing
              Appropriate and clean clothing
              Cleaning and sanitizing procedures
              Personal hygiene


 CONDITIONS:

       1.   Proper hygiene procedure manuals
       2.   Soap
       3.   Sanitizer
       4.   Hygiene products


 METHODOLOGY:

       1.   Self paced/modular
       2.   Demonstration
       3.   Small group discussion
       4.   Distance education


 ASSESSMENT METHODS

       1. Written/Oral examination
       2. Practical demonstration
LO 2 Practice safe and hygienic handling, storage and disposal of food, beverage,
     and materials


ASSESSMENT CRITERIA:

     1.   Proper handling, storage and disposal of food, beverage, and
     2.   materials are followed
     3.   Proper disposal of waste are hygienically practice regularly
     4.   Proper cleaning procedures

CONTENTS:

     1. Hygiene procedures
         Proper food handling and storage
         Correct work practices
         Proper waste disposal
         Personal hygiene
         Pest control
         Principles of HACCP


CONDITIONS:

     1.   Proper hygiene procedure manuals
     2.   Soap
     3.   Sanitizer
     4.   Hygiene products
     5.   Proper food handling and storage manual


METHODOLOGY:

     1.   Self paced/modular
     2.   Demonstration
     3.   Small group discussion
     4.   Distance education


ASSESSMENT METHODS

     1. Written/Oral examination
     2. Practical demonstration
LO 3   identify and respond to hygienic risk


ASSESSMENT CRITERIA:

       1. Potential hygiene risks are identified
       2. Action to minimize and remove hygiene risk are taken
       3. Hygiene risk beyond the control of individual are reported to proper authority

 CONTENTS:

       1. Types of hygiene risks
           Bacteria and contamination
           Inappropriate food handling
           Poor work practices
           Cross contamination
           Disposal of garbage or potentially contaminated waste


 CONDITIONS:

       1.   Proper hygiene procedure manuals
       2.   Soap
       3.   Sanitizer
       4.   Hygiene products


 METHODOLOGY:

       1.   Self paced/modular
       2.   Demonstration
       3.   Small group discussion
       4.   Distance education




 ASSESSMENT METHODS

       1.    Written/Oral examination
       2.    Practical demonstration
LO 4   Cleaning and disinfectant

ASSESSMENT CRITERIA:

       1. Proper use of cleaning materials are identified
       2. Proper cleaning procedures are followed
       3. Proper disinfectants are used

CONTENTS:

       1. Different cleaning materials
       2. Cleaning procedures
       3. Cleaning Guidelines

CONDITIONS:

       1.   Proper hygiene procedure manuals
       2.   Soap
       3.   Sanitizer
       4.   Hygiene products


METHODOLOGY:

       1.   Self paced/modular
       2.   Demonstration
       3.   Small group discussion
       4.   Distance education




ASSESSMENT METHODS

       1. Written/Oral examination
       2. Practical demonstration
COMMON COMPETENCY             :   PERFORM COMPUTER OPERATIONS

MODULE TITLE                  :   Performing Computer Operations

MODULE DESCRIPTION            :   This module covers the knowledge, skills and attitudes
                                  needed to perform computer operations. This includes in
                                  putting, accessing, producing and transferring data using
                                  appropriate hardware and software.
                              :
SUGGESTED DURATION                40 hrs

LEVEL OF                      :   NC II
QUALIFICATION
PREREQUISITE                  :


SUMMARY OF LEARNING OUTCOMES:

       At the completion of the module the trainees/students should be able to:

LO 1. Plan and prepare the task to be undertaken

LO 2   Input data into the computer

LO3. Access information using computer

LO 4. Produce output data using computer system

LO 5. Maintain computer equipment and system
LO 1 Plan and prepare the task to be undertaken


     ASSESSMENT CRITERIA:

      1. Requirements of the task undertaken are determine and properly understood
      2. Appropriate hardware and software is selected in accordance with the task
         assigned and required outcome
      3. Planned tasked conformed with the OHS guidelines and procedures


     CONTENTS:

      1.   Types of computers and basic features of different operating systems
      2.   Plain parts of a computer
      3.   Storage devices and basic categories of memory
      4.   Types of software
      5.   Computer capacity
      6.   OHS Guidelines
      7.   Computer Capacity


     CONDITION:

              The trainees/students must be provided with the following:

              Equipment and Accessories

                 personal computer
                 network system
                 communication equipment
                 printer
                 scanner
                 keyboard
                 mouse

              Supplies and Materials
                office supplies
                diskettes
                CDs
                Zip disks

              Tools
                Set of screw driver

              Learning Materials
                 Learning elements/activity sheets
                 Manufacturer’s manual
LO 2 Input data into the computer


      ASSESSMENT CRITERIA:

      1. Entered data into the computer using appropriate program/application is in
         accordance with company procedures

      2. Accuracy of information is checked in accordance with the standard operating
         procedures

      3. Information is saved in accordance with the standard operating procedures

      4. Inputted data that are stored in the storage media are in accordance with the
         requirements

      5. Work is performed within the ergonomic guidelines


      CONTENTS:
      Standard operating procedures in entering and saving data into the computer
      Storage media
      Ergonomic guidelines


      CONDITION:

            The trainees/students must be provided with the following:

            Equipment and Accessories
               personal computer
               network system
               communication equipment
               printer
               scanner
               keyboard
               mouse
            Supplies and Materials
               office supplies
               diskettes
               CDs
               Zip disks
            Tools
               Set of screw driver
            Learning Materials
               Learning elements/activity sheets
               Manufacturer’s manual
LO 3 Access information using computer

      ASSESSMENT CRITERIA:

      1.   Correct program/application is selected based on job requirements
      2.   Program/application containing the information required is accessed in
           accordance with the company procedures
      3.   Desktop icons are correctly selected, opened and closed for navigation
           purposes.
      4.   Keyboard techniques is carried out in line with OHS requirements for safe use
           of keyboards


      CONTENTS:

      1.   Procedures/Techniques in Accessing Information
      2.   Desktop Icons
      3.   Keyboard Techniques Based on OHS Requirements


      CONDITION:

            The trainees/students must be provided with the following:

            Equipment and Accessories
               personal computer
               network system
               communication equipment
               printer
               scanner
               keyboard
               mouse

            Supplies and Materials
              office supplies
              diskettes
              CDs
              Zip disks

            Tools
              Set of screw driver

            Learning Materials
               Learning elements/activity sheets
               Manufacturer’s manual
LO 4 Produce output data using communication system

     ASSESSMENT CRITERIA:

     1. Entered data is processed using appropriate software commands
     2. Printed out data as required using computer hardware/peripheral devices is in
        accordance with standard operating procedures
     3. Transferred files/data between compatible systems using computer software,
        hardware/peripheral devises is in accordance with standard operating
        procedures


     CONTENTS:

     5. Software Commands
     6. Operation and Use of Peripheral Devices
     7. Procedures in Transferring Files/Data


      CONDITION:

            The trainees/students must be provided with the following:

            Equipment and Accessories
               personal computer
               network system
               communication equipment
               printer
               scanner
               keyboard
               mouse

            Supplies and Materials
              office supplies
              diskettes
              CDs
              Zip disks

           Tools
              Set of screw driver

            Learning Materials
               Learning elements/activity sheets
               Manufacturer’s manual
LO 5 Maintain computer equipment and systems

     ASSESSMENT CRITERIA:
     1. Cleaning, minor maintenance and replacement of consumables are
        implemented in accordance with standard operating procedures
     2. Procedures for ensuring security of data including regular back-ups and virus
        checks are implemented in accordance with standard operating procedures
     3. Basic file maintenance procedures are implemented in line with the standard
        operating procedures


     CONTENTS:

     1.   Cleaning, Minor Maintenance and Replacements of Consumables
     2.   Creating More Space in the Hard Disk
     3.   Reviewing Programs
     4.   Deleting Unwanted Files
     5.   Checking Hard Disk for Errors
     6.   Viruses and Up to Date Anti-Virus Programs


      CONDITION:

            The trainees/students must be provided with the following:

            Equipment and Accessories
               personal computer
               network system
               communication equipment
               printer
               scanner
               keyboard
               mouse

            Supplies and Materials
              office supplies
              diskettes
              CDs
              Zip disks

            Tools
               Set of screw driver

            Learning Materials
               Learning elements/activity sheets
               Manufacturer’s manual
COMMON COMPETENCY           :   PERFORM WORKPLACE SAFETY PRACTICES

MODULE TITLE                :   PERFORMING WORKPLACE SAFETY PRACTICES

MODULE DESCRIPTOR           :   This module covers the knowledge, skills and attitudes in
                                following health, safety and security practices. It includes
                                dealing      with       emergency        situations      and
                                maintaining safe personal standard.

NOMINAL DURATION            :   5 Hrs.

CERTIFICATE LEVEL           :   NC II

PRE-REQUISITE               :



SUMMARY OF LEARNING OUTCOMES:


  Upon completion of this module, the trainees/students should be able to:

LO 1.   Practice workplace safety, security and hygiene systems, processes and
        operation

LO 2.   Responds appropriately to faults, problems and emergency situations

LO 3.   5’s in workplace

LO 4.   Environmental protection awareness
LO 1. Practice workplace safety, security and hygiene systems, processes and
      operation

ASSESSMENT CRITERIA:

      1. Correct healthy, safety and security procedures are complied in line with the
         legislation and regulation

      2. Correct health, safety and security procedures are followed.

      3. Breaches of health, safety and security procedures are identified.


CONTENTS:

     1.    Health, safety and security procedures
     2.    Breaches procedures


CONDITIONS:

     1.    Manuals
     2.    Handbook safety and security
     3.    Report (sample)


METHODOLOGY:

      1.   Self paced/modular
      2.   Demonstration
      3.   Small group discussion
      4.   Distance education




ASSESSMENT METHODS


   Written/Oral examination
   Practical demonstration
LO 2 Responds appropriately to faults, problems and emergency situations
  .

ASSESSMENT CRITERIA:

          1. Emergency and potential emergency are recognized and appropriate action
             are taken
          2. Emergency procedures are followed in line with enterprise procedures
          3. Assistance is sought from colleagues to resolve or respond to emergency
             situation
          4. Safe personal presentation standard are identified and followed


  CONTENTS:

          1. Emergency procedure
             Personal injuries
             Fire
             Electrocution
             Natural calamity
             Criminal acts

          2. Safe personal presentation standard

  CONDITIONS:

          1.   Emergency procedure manuals
          2.   Handbook safety and security
          3.   Report
          4.   Emergency drills – instruction/guidelines


  METHODOLOGY:

          1.   Self paced/modular
          2.   Demonstration
          3.   Small group discussion
          4.   Distance education




  ASSESSMENT METHODS

          1. Written/Oral examination
          2. Practical demonstration
          3. Observation
LO 3.    5’s in workplace

ASSESSMENT CRITERIA:

    1.   Follow the principles of FI-FO
    2.   Set aside everything in its proper place
    3.   Proper labeling of cabinets/shelves
    4.   Sweep floor and dust furniture and fixtures


 CONTENTS:

    1.   5’s Principles



 CONDITIONS:

    1.   soft brooms
    2.   duster
    3.   organizers
    4.   labeling materials
    5.   markers

 METHODOLOGY:

    1.   Self paced/modular
    2.   Demonstration
    3.   Small group discussion
    4.   Distance education


 ASSESSMENT METHODS

    1.   Written/Oral examination
    2.   Practical demonstration
    3.   Observation
LO 4   Environmental protection awareness

ASSESSMENT CRITERIA:

       1.   Segregates wastes
       2.   Identify bio-degradable from non-bio-degradable
       3.   Empties trash regularly
       4.   Use environmental friendly materials in waste disposal
       5.   Proper waste disposal

 CONTENTS:
     1. Waste management
     2. Pollution control
     3. Effect of pollution
     4. Types of pollutants

 CONDITIONS: Students must be provided with the following

       1.   Modules
       2.   Reference book
       3.   Guidelines on waste disposal
       4.   Flyers/brochures


 METHODOLOGY:

       1.   Self paced/modular
       2.   Demonstration
       3.   Small group discussion
       4.   Distance education


 ASSESSMENT METHODS

       1.   Written/Oral examination
       2.   Practical demonstration
       3.   Observation
COMMON COMPETENCY           :   PROVIDE EFFECTIVE CUSTOMER SERVICE

MODULE TITLE                :   Providing Effective Customer Service

MODULE DESCRIPTOR           :   This module covers the knowledge, skills and attitude in


NOMINAL DURATION            :   24 hrs.

CERTIFICATE LEVEL           :

PREREQUISITE                :

SUMMARY OF LEARNING OUTCOMES:

     Upon completion of this module, the trainee/student must be able to:

     LO 1 Apply effective verbal and non-verbal communication skills to respond to
          customer needs

     LO 2 Provide prompt and quality service to customer

     LO 3 Handle queries through telephone, fax machine, internet and e-mail

     LO 4 Handle customer complaints, evaluation and recommendations
LO 1 Apply effective verbal and non-verbal communication skills to respond to
     customer needs

ASSESSMENT CRITERIA:

        1. Standard Operating Procedures (SOP) when greeting the guest were followed
        2. Information were properly disseminated
        3. Use interactive communication with others


CONTENTS:

   1.   Personality development and public relations
   2.   Basic oral communication/ writing memos and letters
   3.   Preparing job documentation
   4.   Following instructions
   5.   Filling-out forms


CONDITIONS: Students/Trainees must be provided with the following:

           Tools                    Equipment                Materials
Recorder                    Video Camera recorder     V8 tape
Microphone                  Television                CD
Full-body mirror            VHS/DVD Player            Make=up kit
Company dress                                         References:
                                                      Books, brochures,
                                                      manuals


Methodology :

Modular (self-pace learning)
Electronic Learning
Industry Immersion
Demonstration
Film-viewing


Assessment Method:

Interview (oral/questionnaire)
Observation
Demonstration of Practical Skills
LO 2 Provide prompt and quality service to customer

ASSESSMENT CRITERIA:

      1. Customer needs were assessed according to relationships between food and
         religion, gender, folkways, mores and life-cycle
      2. Communication standards in customer service were followed
      3. Identified opportunities to enhance the quality of services and products were
         implemented
      4. Time management


CONTENTS:

      1. Food and culture
      2. Exploration of food trends
         - Past, present and future trend
      3. Communication standards in customer service


CONDITIONS: Students/Trainees must be provided with the following:

           Tools                    Equipment                Materials
Recorder                    Video Camera recorder     V8 tape
Microphone                  Television                CD
Full-body mirror            VHS/DVD Player            Make=up kit
Company dress                                         References:
                                                      Books, brochures,
                                                      manuals


Methodology :

      1.   Modular (self-pace learning)
      2.   Electronic Learning
      3.   Industry Immersion
      4.   Demonstration
      5.   Film-viewing


Assessment Method:

       1. Interview (oral/questionnaire)
       2. Observation
       3. Demonstration of Practical Skills
LO 3    Handle queries through telephone, fax machine, internet and e-mail



ASSESSMENT CRITERIA:

       1. Applied telephone ethics
       2. Applied correct procedure in using telephone, fax machine and internet
       3. Daily report is accomplished according to company rules and regulations

CONTENTS:

       1. Uses of telephone, fax machine, internet and e-mail
       2. Telephone and electronic mail ethics
       3. Procedures in handling queries

CONDITIONS: Students/Trainees must be provided with the following:

            Tools                    Equipment                Materials
Recorder                     Video Camera recorder     V8 tape
Microphone                   Television                CD
Full-body mirror             VHS/DVD Player            Make=up kit
Company dress                Fax machine               References:
                             Computer with printer     Books, brochures,
                             and internet connection   manuals



Methodology :

       1.   Modular (self-pace learning)
       2.   Electronic Learning
       3.   Industry Immersion
       4.   Demonstration
       5.   Film-viewing


Assessment Method:

       1. Interview (oral/questionnaire)
       2. Observation
       3. Demonstration of Practical Skills
LO 4         Handle customer complaints, evaluation and recommendations


ASSESSMENT CRITERIA:

        1.   Interview skills
        2.   Skills in handling customer complaints
        3.   Guidelines in handling complaints were identified
        4.   Complaints were evaluated and resolved based on its nature, details and
             degree of liability

CONTENTS:

        1. Guidelines in handling complaints
        2. Procedures in responding and resolving complaints

CONDITIONS: Students/Trainees must be provided with the following:

              Tools                 Equipment                Materials
Recorder                    Video Camera recorder     V8 tape
Microphone                  Television                CD
Full-body mirror            VHS/DVD Player            Make=up kit
Company dress               Fax machine               References:
                            Computer with printer     Books, brochures,
                            and internet connection   manuals


Methodology :

   1.   Modular (self-pace learning)
   2.   Electronic Learning
   3.   Industry Immersion
   4.   Demonstration
   5.   Film-viewing


Assessment Method:

   1. Interview (oral/questionnaire)
   2. Observation
   3. Demonstration of Practical Skills
UNIT OF COMPETENCY :             PROVIDE HOUSEKEEPING SERVICES TO GUEST


MODULE TITLE              :      PROVIDING HOUSEKEEPING SERVICES TO GUEST

MODULE DESCRIPTOR :
                                 This module covers the knowledge, skills and attitude in
                                 providing general housekeeping services to guest.

NOMINAL DURATION          :

CERTIFICATE LEVEL         :      NATIONAL CERTIFICATE LEVEL II

PRE-REQUISITE             :



SUMAMRY OF LEARNING OUTCOMES:

      Upon completion of this module, the trainee/ student must be able to:

LO 1. Identify and perform different housekeeping services

LO 2. Handle housekeeping requests

LO 3. Advice guests on room and housekeeping equipment
LO 1. IDENTIFY AND PERFORM DIFFERENT HOUSEKEEPING SERVICES

ASSESSMENT CRITERIA:
  1. Guest arrival list and guest history are reviewed based on guest folio.
  2. Guest is greeted and acknowledged by use of name whenever possible.
  3. Upselling and selling techniques are prepared in accordance with industry policy
     and procedure
  4. Guests are courteously advised on correct usage of equipment
  5. Malfunctions are promptly reported in accordance with Standard Operating
     Procedures, and where possible, alternative arrangements are made to meet guest
     needs.
  6. A collection time for requested equipment is agreed upon where appropriate.
  7. Coordination with other department is done in accordance with hotel’s
     organizational structure and its function.
  8. Guest requests are noted and coordinated with other department concerned




CONTENT:
  1. Hotel codes and regulations
  2. Interpersonal skills: Communication and listening Skills
  3. Upselling and selling techniques
  4. Basic operational skills on facilities and equipment
  5. Personal hygiene
  6. Hotel organization structure: departments and its functions “Rank and File”
  7. Preparing requisitions for maintenance services




CONDITIONS:

       Student/ trainee must be provided with the following:

            Tools                        Equipment                 Materials/ Supplies
Tapes                          Telephone                       Pen and paper
Brochures/ manuals             Computer                        Housekeeping/ FO forms
Guest folio, guest list        Shower (with hot and cold)      operating manuals
caution signs                  refrigerator                    room supplies and amenities
                               electric fan
                               air conditioning unit
                               shelves
                               alarm clock
                               television and video player
METHODOLOLGY:

                        Modular (self-paced)
                        Electronic learning
                        Industry Immersion
                        Film viewing
                        Demonstration
                        Discussion
ASSESSMENT METHOD:

                        Interview (oral/ questionnaire)
                        Observation
                        Demonstration of Practical Skills
                        Written examination
LO 2. HANDLE HOUSEKEEPING REQUESTS

ASSESSMENT CRITERIA:
  1. Requests are handles in a polite and friendly manner in accordance with the
     establishment’s customer service standards and security procedures.
  2. Guest is acknowledged by use of name whenever possible
  3. Details of requests made are confirmed and noted in accordance with industry
     procedures
  4. Appropriate apologies are made when requests has arisen from breakdown in room
     service
  5. Timeliness fro meting requests are agreed upon with guests
  6. Requested items are promptly located and delivered within agreed timeframes.
  7. Items for pick-up are collected within agreed timeframes




CONTENTS:
  1. Housekeeping and Front Office forms
  2. Codes and regulations
  3. Handle queries through telephone, fax machine, internet and e-mail
  4. Interpersonal skills: Communication and listening skills
  5. Upselling and selling techniques




CONDITIONS:

      Student/ trainee must be provided with the following:

            Tools                       Equipment                 Materials/ Supplies
brooms                        Telephone                       Pen and paper
squeegees                     Computer                        Housekeeping/ FO forms
dust pans                     guest room (complete and        operating manuals
                              operational laboratory)
rugs for various purposes     refrigerator                    room supplies and amenities
toilet bowl brush             electric fan                    brochures and rates
toilet pump                   air conditioning unit           cleaning chemicals
gloves                        shelves                         first aid kit
mop squeezer                  alarm clock
step ladder                   television and video player
buckets                       vacuum cleaners
sorting baskets               carpet sweeper
brushes                       baby’s crib
                              roll-away beds/ cots
                              caddy/ trolley
METHODOLOGY:

                        Modular (self-paced)
                        Electronic learning
                        Industry Immersion
                        Film viewing
                        Demonstration
                        Discussion


ASSESSMENT METHOD:

                        Interview (oral/ questionnaire)
                        Observation
                        Demonstration of Practical Skills
                        Written examination
UNIT OF COMPETENCY :               PREPARE ROOMS FOR GUESTS

MODULE TITLE              :        PREPARING ROOMS FOR GUESTS

MODULE DESCRIPTION :
                                   This module deals with the knowledge and skills
                                   required in cleaning and preparing room for guests
                                   according to industry standards.

NOMINAL DURATION          :

CERTIFICATE LEVEL         :        NATIONAL CERTIFICATE LEVEL II

PRE-REQUISITE             :


SUMMARY OF LEARNING OUTCOMES:

LO 1. Set-up equipment and trolleys

LO 2. Access rooms for servicing

LO 3. Make –up beds

LO 4. Clean and clear rooms

LO 5. Clean and store trolleys and equipment
LO 1. SET-UP EQUIPMENT AND TROLLEYS

ASSESSMENT CRITERIA:
  1. Cleaning supplies and equipment required for servicing rooms are correctly
     selected and prepared for use
  2. Supplies for trolleys are accurately identified and selected or ordered in sufficient
     numbers in accordance with establishment procedures.
  3. Trolleys safely loaded with adequate supplies in accordance with establishment
     procedures.


CONTENTS:
  1. Types and uses of cleaning equipment
  2. Types cleaning materials and supplies and their uses
  3. Classification of cleaning tools, equipment and materials according to their uses
     and care
  4. Setting-up of trolley/ caddy with cleaning materials according to needs and
     establishment standards.
  5. Safety measures in handling different cleaning equipment and chemicals
  6. Safe keeping practices
  7. Safety hazards and precautions


CONDITION:

Student/ trainee must be provided with the following:

            Tools                        Equipment                 Materials/ Supplies
brooms                         Telephone                       Pen and paper
squeegees                      Computer                        Housekeeping/ FO forms
dust pans                      guest room (complete and        operating manuals
                               operational laboratory)
rugs for various purposes      refrigerator                    room supplies and amenities
toilet bowl brush              electric fan                    brochures and rates
toilet pump                    air conditioning unit           cleaning chemicals
rubber gloves                  shelves                         first aid kit
mop squeezer                   alarm clock                     water
step ladder                    television and video player     detergents
buckets                        vacuum cleaners                 drop sheets/ rubber mats
sorting baskets                carpet sweeper                  sanitizing agents
brushes                        baby’s crib                     small towels
dish sponge                    roll-away beds/ cots            garbage bags
spray bottles                  caddy/ trolley                  air freshener
cob web removers               sofa                            disinfectants
apron                          tables                          lint free clothes
water hose                     cabinets                        solvents
                               floor polisher                  scouring pads
METHODOLOGY:

                        Modular (self-paced)
                        Electronic learning
                        Industry Immersion
                        Film viewing
                        Demonstration
                        Discussion


ASSESSMENT METHOD:

                        Interview (oral/ questionnaire)
                        Observation
                        Demonstration of Practical Skills
                        Written examination
LO 2. ACCESS ROOMS FOR SERVICING

ASSESSMENT CRITERIA:
  1. Rooms requiring service are correctly identified based on information supplied to
     housekeeping staff.
  2. Rooms are accessed in accordance with the establishment’s customer service and
     security procedures.


CONTENTS:
  1. Codes and regulation
  2. Basic phraseologies in housekeeping
  3. Housekeeping reports, checklists and forms


CONDITION:

Student/ trainee must be provided with the following:

         Tools                         Equipment                  Materials/ Supplies
Housekeeping reports and       Telephone                      Pen and paper
endorsements
                               Computer                       Housekeeping/ FO forms
                                                              brochures/ rates
                                                              Standard room amenities




METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Industry Immersion
                                     Film viewing
                                     Demonstration
                                     Discussion


ASSESSMENT METHOD:

                                     Interview (oral/ questionnaire)
                                     Observation
                                     Demonstration of Practical Skills
                                     Written examination
LO 3. MAKE UP BEDS

ASSESSMENT CRITERIA:
  1. Beds and matrices are stripped, pillows and linen are checked for stains and
     damage and rooms are checked whether guests left any valuables.
  2. Items with stains are immediately segregated and forwarded to the laundry
     department
  3. Bed linens are replaced in accordance with establishment standards and
     procedures.


CONTENTS:
  1. Types and sizes of linens, pillows and bed sheets
  2. Procedures in making up beds and cots
  3. Color harmony


CONDITION:

Student/ trainee must be provided with the following:

            Tools                        Equipment                 Materials/ Supplies
lamp shade                     bed                            tissue
pillows                        dresser                        trash bin /garbage
pillow cases                   table                          linens
bed sheets                     chair
trash can/ garbage bin
blankets
mirror
bed cover

METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Industry Immersion
                                     Film viewing
                                     Demonstration
                                     Discussion


ASSESSMENT METHOD:

                                     Interview (oral/ questionnaire)
                                     Observation
                                     Demonstration of Practical Skills
                                     Written examination
LO 4. CLEAN AND CLEAR ROOMS


ASSESSMENT CRITERIA:
  1. Rooms are cleaned in correct order and with minimum disruption to guests
  2. All furniture, fixtures and fittings are cleaned and checked in accordance with
     establishment procedures and hygiene/ safety guidelines
  3. All items are reset in accordance with establishment standards
  4. Room supplies are checked, replenished or replaced in accordance with
     establishment standards
  5. Pests are promptly identified and appropriate action is taken in accordance with
     safety and establishment standards
  6. Rooms are checked for any defects, and these are accurately reported in
     accordance with establishment procedures.
  7. Damaged items are recorded in accordance with establishment procedures
  8. Any unusual or suspicious person, item or occurrence is promptly reported in
     accordance with establishment procedures.
  9. Guest’s belongings left in vacated rooms are collected and stored in accordance
     with lost and found establishment procedures




CONTENTS:
  1. Materials, tools, chemical agents and equipment needed in cleaning guest room
  2. Procedures on cleaning guest room
         a. occupied/vacant
         b. ceilings and floorings
         c. lanai area
         d. furniture and fixtures
         e. bed
  3. Procedures in cleaning furniture and fixtures
  4. Procedures in cleaning bathroom and toilet
  5. Identifying pests and applying proper control
  6. Procedures in mixing sanitizing agents
  7. Sanitizing rooms and bathrooms
  8. Replenishing room and bathroom supplies and amenities
  9. Safety measures in cleaning
  10. Home management practices
  11. Cleaning motion in guest room
CONDITIONS:

Student/ trainee must be provided with the following:

            Tools                        Equipment                Materials/ Supplies
brooms                         Telephone                      Pen and paper
squeegees                      Computer                       Housekeeping/ FO forms
dust pans                      guest room (complete and       operating manuals
                               operational laboratory)
rugs for various purposes      refrigerator                   room supplies and amenities
toilet bowl brush              electric fan                   brochures and rates
toilet pump                    air conditioning unit          cleaning chemicals
rubber gloves                  shelves                        first aid kit
mop squeezer                   alarm clock                    water
step ladder                    television and video player    detergents
buckets                        vacuum cleaners                drop sheets/ rubber mats
sorting baskets                carpet sweeper                 sanitizing agents
brushes                        baby’s crib                    small towels
dish sponge                    roll-away beds/ cots           garbage bags
spray bottles                  caddy/ trolley                 air freshener
cob web removers               sofa                           disinfectants
apron                          tables                         lint free clothes
water hose                     cabinets                       solvents
damp cloth                     floor polisher                 scouring pads
                                                              insecticide/ pesticide




METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Industry Immersion
                                     Film viewing
                                     Demonstration
                                     Discussion


ASSESSMENT METHOD:

                                     Interview (oral/ questionnaire)
                                     Observation
                                     Demonstration of Practical Skills
                                     Written examination
LO 5. CLEAN AND STORE TROLLEYS AND EQUIPMENT

ASSESSMENT CRITERIA:
  1. Trolleys and equipment are cleaned after use in accordance with establishment
     procedures
  2. All items are correctly stored in accordance with establishment procedures
  3. Supplies and items are checked and replenished or re-ordered in accordance with
     establishment procedures.




CONTENTS:
  1. Types of cleaning materials and equipment
  2. Cleaning and keeping cleaning materials and equipment according to
     manufacturer’s operating procedures and establishment standards.
  3. Safe keeping practices in accordance with establishment standards.




CONDITION:

      Student/ trainee must be provided with the following:

            Tools                       Equipment                 Materials/ Supplies
brooms                        Telephone                       Pen and paper
squeegees                     Computer                        Housekeeping/ FO forms
dust pans                     guest room (complete and        operating manuals
                              operational laboratory)
rugs for various purposes     refrigerator                    room supplies and amenities
toilet bowl brush             electric fan                    brochures and rates
toilet pump                   air conditioning unit           cleaning chemicals
rubber gloves                 shelves                         first aid kit
mop squeezer                  alarm clock                     water
step ladder                   television and video player     detergents
buckets                       vacuum cleaners                 drop sheets/ rubber mats
sorting baskets               carpet sweeper                  sanitizing agents
brushes                       baby’s crib                     small towels
dish sponge                   roll-away beds/ cots            garbage bags
spray bottles                 caddy/ trolley                  air freshener
cob web removers              sofa                            disinfectants
apron                         tables                          lint free clothes
water hose                    cabinets                        solvents
damp cloth                    floor polisher                  scouring pads
                                                              insecticide/ pesticide
METHODOLOGY:

                        Modular (self-paced)
                        Electronic learning
                        Industry Immersion
                        Film viewing
                        Demonstration
                        Discussion


ASSESSMENT METHOD:

                        Interview (oral/ questionnaire)
                        Observation
                        Demonstration of Practical Skills
                        Written examination
UNIT OF COMPETENCY :             PROVIDE VALET SERVICE


MODULE TITLE                :    PROVIDING VALET SERVICE

MODULE DESCRIPTOR :
                  This module covers the basic knowledge, skills and attitude
                  required for valet service providers in a commercial
                  accommodation establishment. Experienced staff members
                  with sound organization and interpersonal skills generally
                  undertake this role.

PRE- REQUISITE              :


SUMMARY OF LEARNING OUTCOMES:

LO 1. Identify Valet services

LO 2. Perform proper coordination to ensure optimum privacy, security and confidentiality
of all guests.

LO 3. Display professional valet standards

LO 4. Ensure proper handling of guest’s property.
LO 1. IDENTIFY VALET SERVICES

ASSESSMENT CRITERIA:
  1. Identify services required or preferred by guests in accordance with establishment
     procedures.
  2. Establishes rapport and goodwill with guests through oral/ written communication.


CONTENTS:
  1. Basic roles of valet service within Philippine hospitality industry.
  2. Building guest rapport through oral and written communication
  3. Procedures in performing valet services:
        a. Picking- up laundry
        b. Checking laundry for possible damages
        c. Sorting, endorsing and delivery of laundry
  4. Procedures in keeping laundry area clean in accordance with establishment
     standards.


CONDITION:

      Student/ trainee must be provided with the following:

            Tools                      Equipment                   Materials/ Supplies
Caddy/ trolley                luggage carrier                 pen and paper
laundry basket                sorting shelves                 tags
labeler                                                       housekeeping forms



METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Demonstration
                                     Discussion
                                     Industry tour
                                     Industry Immersion
                                     Film viewing


ASSESSMENT METHODS:

                                     Observation
                                     Interview
                                     Written examination
                                     Demonstration of practical skills
                                     Third party report
LO 2. PERFORM PROPER COORDINATION TO ENSURE OPTIMUM PRIVACY,
SECURITY AND CONFIDENTIALITY OF ALL GUESTS


ASSESSMENT CRITERIA:
  1. Coordinate with rooms keeping supervisor for the delivery of processed items in
     accordance with establishment Standard Operating Procedures.
  2. Coordinate with Front Office/ Housekeeping in accordance with Standard Operating
     Procedures.
  3. Inform laundry office of his whereabouts in case of need for his service.
  4. Coordinate with sorter/ marker about special instructions of guest.
  5. Checking laundry items for damages and inform guest immediately if there are.



CONTENTS:
  1. Organizational chart of the housekeeping department
  2. Prepare reports and endorsements of valet service provider
  3. Procedure of sorting and marking of laundry items.
  4. Checking laundry condition
  5. Delivery of laundry and luggage to guest room.




CONDITION:

      Student/ trainee must be provided with the following:

            Tools                      Equipment                   Materials/ Supplies
Caddy/ trolley                luggage carrier                 pen and paper
laundry basket                sorting shelves                 tags
labeler                       washing machine                 housekeeping forms
                              drying machine                  organizational chart
                              dry-washing equipment           laundry supplies
                                                              laundry items
                                                              laundry report forms



METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Demonstration
                                     Discussion
                                     Industry tour
                                     Industry Immersion
                                     Film viewing
ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
LO 3. DISPLAY PROFESSIONAL VALET STANDARDS


ASSESSMENT CRITERIA:
  1. Rapport is established and feeling s of goodwill are enhanced between the guest
     and the establishment through good oral and written communication.
  2. Information about individual guest is accessed and utilized to provide personalized
     and quality service.
  3. Valet grooming and communication standards are followed in accordance with
     establishment standards.


CONTENTS:
  1. Basic contact lists and details, and basic customer preference profiles.
  2. Communication phrases of valet service provider with guest in accordance with
     establishment standards
  3. Personality development: Grooming and personal hygiene


CONDITIONS:


Student/ trainee must be provided with the following:

                                     Records/ profiles of guests



METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Demonstration
                                     Discussion
                                     Industry tour
                                     Industry Immersion
                                     Film viewing


ASSESSMENT METHODS:

                                     Observation
                                     Interview
                                     Written examination
                                     Demonstration of practical skills
                                     Third party report
LO 4. CARE FOR GUEST PROPERTY


ASSESSMENT CRITERIA:
  1. Luggage is unpacked, stored and packed neatly in accordance with guest
     instructions.
  2. Guest clothes are appropriately prepared and presented, ready for guest use.
  3. Shoes are correctly cleaned
  4. Repairs are made or organized in accordance with establishment procedures.
  5. Confidentiality regarding guest property and activities is maintained in accordance
     with legal and ethical standards.




CONTENTS:
  1. Procedure in unpacking, storing and packing of guest luggage in accordance with
     guest instructions.
  2. Procedure in pressing and presenting guest’s clothes ready for use.
  3. Identify cleaning materials and supplies appropriate for shoes based on material of
     shoes.
  4. Cleaning and preparing guest’s shoes in accordance with establishment standards
  5. Basic darning and mending for clothing and linen and repair of other accessories.
  6. Protocols for ensuring optimum privacy and confidentiality for all guests.




CONDITION:

      Student/ trainee must be provided with the following:

           Tools                        Equipment                  Materials/ Supplies
shoe brush                    luggage carrier                 cleaning agents
cleaning rags                 flat iron                       needles and threads
                              steam pressers                  pen and paper
                              ironing board                   guest folio
                              cabinets



METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Demonstration
                                     Discussion
                                     Industry tour
                                     Industry Immersion
                                     Film viewing
ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
UNIT OF COMPETENCY :              CLEAN PREMISES


MODULE TITLE               :      CLEANING PREMISES

MODULE DESCRIPTOR :
                            This module covers the knowledge, skills and attitudes
                           required in cleaning premises of an accommodation industry. It
                           includes selection and set-up of equipment and materials;
                           cleaning of both wet and dry areas; and maintenance of
                           cleaning equipment and materials.

NOMINAL DURATION           :

PRE-REQUISITE              :




SUMMARY OF LEARNING OUTCOMES:

LO 1. Select and use equipment and materials properly for cleaning premises.

LO 2. Comply with occupational; health and safety requirements in preparing dry and wet
cleaning agents and chemicals

LO 3. Identify and explain different cleaning operations, chemicals and treatment of
common hazards in the workplace

LO 4. Dispose garbage and used chemicals properly

LO 5. Clean wet and dry areas according to enterprise procedures

LO 6. Maintain and store cleaning equipment and chemicals
LO 1. SELECT AND USE EQUIPEMNT AND MATERIALS PROPERLY FOR CLEANING
PREMISES

ASSESSMENT CRITERIA:
  1. Equipment are selected according to type of cleaning to be undertaken
  2. All equipment are checked if clean and in safe working condition prior to use
  3. Suitable dry and wet cleaning agents and chemicals are selected and prepared in
     accordance with manufacturer’s and relevant occupational health and safety
     requirements
  4. Protective clothing are selected and used where necessary.


CONTENTS:
  1. Common equipment and cleaning chemicals and agents and their usage in
     accordance with manufacturer’s instruction
  2. Identification and treatment of common hazards in the work area
  3. Occupational health and safety requirements
  4. Common protective clothing and materials and their appropriate use.
  5. Checking safety and working conditions of cleaning equipment in accordance with
     manufacturer’s instruction and establishment operating standards.


CONDITON:

      Student/ trainee must be provided with the following:

           Tools                     Equipment                     Materials/ Supplies
Waterproof clothing and       Vacuum cleaners                 cleaning agents and
footwear                                                      chemicals
Jackets                       Polisher/ scrubbers             goggles and masks
Apron                                                         dusters
Mops, brooms, brushes                                         dust pans
Overalls                                                      garbage bags
Pans
Garbage receptacles
Buckets
Headwear



METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Demonstration
                                     Discussion
                                     Industry tour
                                     Industry Immersion
                                     Film viewing
ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
LO 2. COMPLY WITH OCCUPATIONAL HEALTH AND SAFETY REQUIREMENTS I
PREPARING DRY AND WET CLEANING AGENTS AND CHEMICALS

ASSESSMENT CRITERIA:
  1. Occupational health and safety requirements are complied with
  2. Equipment are checked if clean and in safe working conditions prior to use
  3. Appropriate use of protective clothing is observed.


CONTENTS:
  1. Policies and procedures related to cleaning operations and disposal of used
     chemicals in accordance with establishment operating standards
  2. Security procedures of establishment
  3. Laws on general workplace safety, hazardous substances and manual handling
     and storage requirements
  4. Checking safety and working condition of cleaning equipment in accordance with
     manufacturer’s instructions and establishment procedures



CONDITIONS:

      Student/ trainee must be provided with the following:

           Tools                     Equipment                     Materials/ Supplies
Waterproof clothing and       Vacuum cleaners                 cleaning agents and
footwear                                                      chemicals
Jackets                       Polisher/ scrubbers             goggles and masks
Apron                                                         dusters
Mops, brooms, brushes                                         dust pans
Overalls                                                      garbage bags
Pans                                                          Mixing formula
Garbage receptacles                                           Policies and laws on general
                                                              workplace safety
Buckets
Headwear




METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Demonstration
                                     Discussion
                                     Industry tour
                                     Industry Immersion
                                     Film viewing
ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
LO 3. IDENTIFY AND EXPLAIN DIFFERENT CLEANING OPERATIONS, CHEMICALS
AND TREATMENT OF COMMON HAZARDS

ASSESSMENT CRITERIA:
  1. Possible customer inconvenience is considered when scheduling and performing
     cleaning task.
  2. Wet and dry areas are prepared to be cleaned and hazards are identified
  3. Cleaning agents or chemicals are selected for specific areas in accordance with
     manufacturer’s recommendations, safety procedures and establishment policies
     and procedures.
  4. Equipment is used correctly and safely in accordance with manufacturer’s
     recommendations.




CONTENT:
  1. Identifying possible inconveniences and hazards at work area.
  2. Cleaning task is scheduled and performed in accordance with customer
     convenience and establishment policies.
  3. Procedure in cleaning operations for specific areas:
        - bathrooms
        - balconies, private lounge areas, public areas
        - kitchen
        - function rooms
        - storage areas




CONDITION:

Student/ trainee must be provided with the following:

           Tools                      Equipment                 Materials/ Supplies
Waterproof clothing and        Vacuum cleaners             operating manuals and
footwear                                                   brochures
Jackets                        Polisher/ scrubbers         goggles and masks
Apron                                                      dusters
Mops, brooms, brushes                                      dust pans
Overalls                                                   garbage bags
Pans                                                       disinfectants
Garbage receptacles
Buckets
Headwear
signs and advisories
METHODOLOGY:

                         Modular (self-paced)
                         Electronic learning
                         Demonstration
                         Discussion
                         Industry tour
                         Industry Immersion
                         Film viewing


ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
LO 4. DISPOSE GARBAGE AND USED CHEMICALS PROPERLY

ASSESSMENT CRITERIA:
  1. Garbage and used chemicals are disposed of in accordance with hygiene, safety
     and environmental legislation requirements.


CONTENTS:
  1. Proper disposal of used chemicals in accordance with manufacturer’s instructions
     and safety and environmental legislation requirements.
  2. Procedure in garbage disposal in accordance with establishment standards


CONDITION:

      Student/ trainee must be provided with the following:

           Tools                        Equipment                  Materials/ Supplies
garbage receptacles                                           manuals and brochures
garbage bin/ trash can                                        garbage bags
                                                              safety and environment
                                                              legislation policies


METHODOLOGY:

                                     Modular (self-paced)
                                     Electronic learning
                                     Demonstration
                                     Discussion
                                     Industry tour
                                     Industry Immersion
                                     Film viewing


ASSESSMENT METHODS:

                                     Observation
                                     Interview
                                     Written examination
                                     Demonstration of practical skills
                                     Third party report
LO 5. CLEAN WET AND DRY AREAS


ASSESSMENT CRITERIA:
1. Wet and dry areas cleaned in accordance with establishment standard operating
   procedure.
2. Cleaning agents or chemicals are selected and applied for specific areas in
   accordance with manufacturer’s recommendations, safety procedures and
   establishment policies and procedures.
3. Work area is barricaded or warning signs are placed, as appropriate, to reduce risk to
   colleagues and customers




CONTENTS:
  1. Procedures in cleaning public bathrooms
  2. Procedures in Cleaning public areas (internal and external), private lounge areas
     and balconies
  3. Procedure in cleaning function rooms
  4. Procedure in cleaning kitchen
  5. Cleaning storage areas




CONDITION:

      Student/ trainee must be provided with the following:

           Tools                     Equipment                     Materials/ Supplies
Waterproof clothing and       Vacuum cleaners                 Operating manuals and
footwear                                                      brochures
Jackets                       Polisher/ scrubbers             Goggles and masks
Apron                         Carpet sweepers                 Dusters
Mops, brooms, brushes                                         Dust pans
Overalls                                                      Garbage bags
Pans                                                          Disinfectants
Garbage receptacles                                           Cleaning agents
Buckets                                                       Detergents
Headwear                                                      Deodorizers
Signs and advisories                                          Furniture and fixture
                                                              cleaners/ polishers
Squeegees                                                     General spot cleaning agent
                                                              Glass cleaners
                                                              Deodorizers
METHODOLOGY:

                         Modular (self-paced)
                         Electronic learning
                         Demonstration
                         Discussion
                         Industry tour
                         Industry Immersion
                         Film viewing


ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
LO 6. MAINTAIN AND STORE CLEANING EQUIPMENT AND CHEMICALS

ASSESSMENT CRITERIA:
  1. Equipment are cleaned after sue in accordance with enterprise requirements and
     manufacturer’s instructions.
  2. Routine maintenance is carried out or arranged in accordance with enterprise
     procedures
  3. Faults are identified and reported in accordance with establishment procedures
  4. Equipment are stored in the designated area and in a condition ready for re-use.
  5. Chemicals are stored in accordance with health and safety requirements




CONTENTS:
  1. Procedure in wiping down and cleaning of cleaning equipment, tools and materials
  2. Procedure in washing and rinsing equipment and tools
  3. Procedure in drying out and sanitizing cleaning equipment, tools and materials
  4. Procedure in dismantling and re-assembling cleaning equipment in accordance
     with manufacturer’s instruction.
  5. Routine maintenance and preventive maintenance programs in accordance with
     safety and security procedures and establishment operations




CONDITION:

      Student/ trainee must be provided with the following:

           Tools                     Equipment                     Materials/ Supplies
Waterproof clothing and       Vacuum cleaners                 Operating manuals and
footwear                                                      brochures
Jackets                       Polisher/ scrubbers             Goggles and masks
Apron                         Carpet sweepers                 Dusters
Mops, brooms, brushes                                         Dust pans
Overalls                                                      Garbage bags
Pans                                                          Disinfectants
Garbage receptacles                                           Cleaning agents
Buckets                                                       Detergents
Headwear                                                      Deodorizers
Signs and advisories                                          Furniture and fixture
                                                              cleaners/ polishers
Squeegees                                                     General spot cleaning agent
                                                              Glass cleaners
                                                              Deodorizers
METHODOLOGY:

                         Modular (self-paced)
                         Electronic learning
                         Demonstration
                         Discussion
                         Industry tour
                         Industry Immersion
                         Film viewing


ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
UNIT OF COMPETENCY :              LAUNDER LINEN AND GUEST CLOTHES

MODULE TITLE               :      LAUNDERING LINEN AND GUEST CLOTHES

MODULE DESCRIPTOR :
                            This module covers basic knowledge, skills and attitudes
                           required in washing and ironing clothes and linen. It includes
                           checking and sorting; removing stains; preparing washing
                           equipment and supplies, laundry process and maintenance of
                           laundry area and equipment.

NOMINAL DURATION           :

PRE-REQUISITE              :



SUMMARY OF LEARNING OUTCOMES:

LO 1. Identify types of fabric and laundry equipment

LO 2. Observe safety practices in handling laundry equipment and chemicals

LO 3. Follow correct procedure in laundering process for guest’s laundry items

LO 4. Package and store laundry items
LO 1. IDENTIFY TYPES OF FABRIC AND LAUNDRY EQUIPMENT

ASSESSMENT CRITERIA:
  1. Items are correctly sorted according to the cleaning process required and the
     urgency of the item
  2. Laundry methods are correctly selected in accordance with textile labeling codes
     and based on:
         a. type of fabric and fiber
         b. dye fastness
         c. amount of soilage
         d. washing instructions
  3. Laundry equipment is properly operated in accordance with manufacturer’s
     instructions




CONTENT:
  1. Types of fibers and fabrics
  2. Laundry terms and standard laundering methods
  3. Types and usage of washing equipment: washing machine and dryers
  4. Types and usage of laundry chemicals and cleaning agents
  5. Classifications and usage of stain removing agents
  6. Types of fabric softener
  7. Reading textile label codes
  8. Procedures in sorting laundry items




CONDITION:

       Student/ trainee must be provided with the following:

              Tools                    Equipment                   Materials/ Supplies
fiber/ fabric samples          washing machine                 Operating manuals and
                                                               brochures
different linens and laundry   drying machine                  pen and paper
items
labeler                        dry-cleaning machine            bleaching agent
hangers                        flat iron                       stain removing agent
laundry baskets                steam pressers                  fabric softeners
wash basin                     ironing board                   sanitizing agent
bucket                         sorting shelves                 All purpose cleaning agent
water hose                                                     cleaning solution
                                                               detergents (liquid, powder)
                                                               report forms



METHODOLOGY:
                         Modular (self-paced)
                         Electronic learning
                         Demonstration
                         Discussion
                         Industry tour
                         Industry Immersion
                         Film viewing


ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
LO 2. OBSERVE SAFETY PRACTICES IN HANDLING LAUNDRY EQUIPMENT AND
CHEMICALS

ASSESSMENT CRITERIA:
  1. Laundry methods are correctly selected in accordance with textile labeling codes
     and based on:
         a. type of fabric and fiber
         b. dye fastness
         c. amount of soilage
         d. washing instructions
  2. Items for laundering are checked for stains and stains are treated using the correct
     process
  3. Cleaning agents and chemicals are correctly used in accordance with
     manufacturer’s instructions and specific laundry equipment
  4. Laundry equipment is operated in accordance with manufacturer’s instructions
  5. Items are checked after laundering process to ensure quality cleaning
  6. Any damage arising from laundering process is recorded and appropriate person(s)
     is/are notified in accordance with establishment procedures
  7. Pressing and finishing processes are correctly completed in accordance with textile
     characteristics and client requirements

CONTENT:
  1. Principles and procedures in laundering clothes and linens
  2. Principles and procedures in treating stains based on nature of stain and type of
     fabric and fiber
  3. Handling bleaching solutions and other laundry chemicals
  4. Hygiene, health and safety issues of specific relevance to laundry operations
  5. Principles in drying clothes and linens
  6. Principles and procedures in ironing and pressing clothes and linens
  7. Types of ironing equipment, tools and materials and their proper usage
  8. Types of hangers and their uses
  9. Folding methods and techniques


CONDITION:

       Student/ trainee must be provided with the following:

              Tools                    Equipment                   Materials/ Supplies
fiber/ fabric samples          washing machine                 Operating manuals and
                                                               brochures
different linens and laundry   drying machine                  pen and paper
items
labeler                        dry-cleaning machine            bleaching agent
hangers                        flat iron                       stain removing agent
laundry baskets                steam pressers                  fabric softeners
wash basin                     ironing board                   sanitizing agent
bucket                         sorting shelves                 All purpose cleaning agent
water hose                                                     cleaning solution
                                                               detergents (liquid, powder)
                                                               report forms
METHODOLOGY:

                         Modular (self-paced)
                         Electronic learning
                         Demonstration
                         Discussion
                         Industry tour
                         Industry Immersion
                         Film viewing


ASSESSMENT METHODS:

                         Observation
                         Interview
                         Written examination
                         Demonstration of practical skills
                         Third party report
LO 3. PACKAGE AND STORE LAUNDRY ITEMS

ASSESSMENT CRITERIA:
  Guest laundry is packaged and presented in accordance with establishment standards
      and procedures
  Finished items are returned to guest in accordance with required timeframes
  Processed guest laundry are stored where required, according to guest requests or
      where return to guest is not possible



CONTENT:
    1. Procedures in packaging and presenting guest laundry
    2. Procedures in storing guest laundry in accordance with establishment standards
       or guest request
    3. Delivery of laundry items
    4. Basic housekeeping phraseologies


CONDITION:

      Student/ trainee must be provided with the following:

             Tools                         Equipment               Materials/ Supplies
different linens and laundry   flat iron                       report forms
items
labeler                        steam pressers                  pen and paper
hangers                        ironing board
laundry baskets                sorting shelves



METHODOLOGY:

                                      Modular (self-paced)
                                      Electronic learning
                                      Demonstration
                                      Discussion
                                      Industry tour
                                      Industry Immersion
                                      Film viewing


ASSESSMENT METHODS:

                                      Observation
                                      Interview
                                      Written examination
                                      Demonstration of practical skills
                                      Third party report

				
DOCUMENT INFO