Professional Documents
Culture Documents
Events CBC
Events CBC
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Qualification Level: NC II
Trainee Entry Requirements: Trainees or students who wish to enter this training should
possess the following requirements:
Common Competencies
No. of Hours: (18 hrs.)
Unit of Competency Module Title Learning Outcomes Nominal
Duration
1. Roster staff Rostering 1.1 Develop and 3 hours
Staff implement staff rosters
1.2 Maintain staff records
2. Control and Controlling 2.1 Maintain stock levels and 3 hours
order stock and Ordering records
Stock 2.2 Process stock orders
2.3 Manage stock losses
2.4 Follow-up orders
2.5 Organize and administer
stocks
3. Train small Training Small 3.1 Prepare for training 4 hours
groups Groups 3.2 Deliver training
3.3 Provide opportunities for
practices
3.4 Review training
4. Establish and Establishing 4.1 Establish and conduct 4 hours
conduct and business relationships
business Conducting 4.2 Conduct negotiations
relationships business 4.3 Make formal business
relationships agreements
4.4 Foster and maintain
business relationships
Core Competencies
No. of Hours:(290 hrs.)
EVENT PLANNING SERVICES
Unit of Competency Module Title Learning Outcomes Nominal
Duration
1. Plan and develop Planning and 1.1 Interpret event brief 36 hours
event proposal or Developing 1.2 Develop proposal and
bid event bid details
proposal or 1.3 Develop bid materials
bid 1.4 Submit or present the bid
or proposal on time
2. Develop an event Developing 2.1 Identify overall event 108 hours
concept an Event objectives and scope
Concept 2.2 Establish event concept
theme and format
Core Competencies
No. of Hours:(290 hrs.)
ON-SITE EVENT MANAGEMENT SERVICES
Unit of Competency Module Title Learning Outcomes Nominal
Duration
1. Provide on-site Providing on- 1.1 Prepare for on-site 36 hours
event site event management
management management 1.2 Oversee meeting/event
services services set up
1.3 Monitor meeting/event
operation
1.4 Oversee meeting/event
breakdown
2. Manage Managing 2.1 Identify event 108 hours
contractors for contractors operational requirements
indoor events for indoor 2.2 Source contractors
events 2.3 Monitor contractors
3. Develop and Developing 3.1 Seek information on 56 hours
update knowledge and updating appropriate protocol
on protocol knowledge on 3.2 Integrate appropriate
protocol protocol procedures into
work activities
3.3 Update knowledge on
protocol
Assessment Methods:
1. Competency in this unit must be assessed through
2. Direct Observation
3. Interview
4. Direct observations of work activities of the individual member in relation to
the work activities of the group
5. Observation of simulation and/or role play involving the participation of
individual member to the attainment of organizational goal
6. Case studies and scenarios as a basis for discussion of issues and
strategies in teamwork
7. Observation/demonstration and questioning
8. Portfolio assessment
9. Oral and written questioning
10. Third party report
11. Case studies on solving problems in the workplace
12. Demonstration
13. Interview
14. Actual demonstration
15. Authenticated portfolio (related certificates of training/seminar)
16. Evaluation of the staffing costs and service levels at an event for which the
candidate has prepared rosters
17. Oral or written questions to assess knowledge of specific factors which affect
the design of rosters
18. Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate
19. Review of activities undertaken by the candidate to monitor stock for a given
period of time for a specific outlet
20. Written or oral questions to test knowledge of reasons for procedures
21. Review of workplace reports and records related to stock control, prepared by
the candidate
22. Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate
23. Direct observation of performance in the conduct of the training
24. Evaluation of the training plans and documents prepared by the candidate
25. Oral or written questions to assess knowledge in training needs analysis
26. Evaluation of negotiation and business relationships or agreements conducted
or made by the candidate
27. Evaluation of reports prepared by the candidate detailing how the negotiation
aspects of a project were managed.
28. Case studies to assess application of knowledge to business situations
29. Review of portfolios of evidence of on-the-job performance by the candidate
30. Third-party workplace reports of on-the-job performance by the candidate
31. Evaluation of concept through a review of candidate’s output/s.
32. Oral questions to assess knowledge of the range of key market factors and
management issues to be considered in the concept development phase.
33. Review of portfolios of evidence and third-party workplace reports of on-the-
job performance by the candidate.
34. Oral questioning to assess knowledge of programming for different types of
conferences and/or events.
35. Review of portfolios of evidence of on-the-job performance by the candidate.
36. Third-party workplace reports of on-the-job performance by the candidate.
Course Delivery:
Group discussion
Role play
Brainstorming
Lecture
Demonstration
Self-paced (modular)
Direct observation
Simulation/role playing
Case studies
Discussion
Hands-on
Video viewing
Practical exercises
Resources:
Training Facilities:
Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq.
Meters
Student/Trainee Working
Space 1 x 1 m. 1 sq. m. 25 sq. m
Basic Competencies
Unit of Competency: LEAD WORKPLACE COMMUNICATION
Modules Title: Leading workplace communication
Module Descriptor: This module covers the knowledge, skills and attitudes
required to lead in the dissemination and discussion of ideas,
information and issues in the workplace.
Nominal Duration:
Basic Competency
Unit of Competency: Lead small teams
Modules Title: Leading small teams
Module Descriptor: This module covers the knowledge, skills and attitudes
required to lead small teams including setting and maintaining
team and individual performance standards.
Nominal Duration:
Basic Competency
Unit of Competency: Develop and practice negotiation skills
Modules Title: Developing and practicing negotiation skills
Module Descriptor: This module covers the skills, knowledge and attitudes
required to collect information in order to negotiate to a desired
outcome and participate in the negotiation.
Nominal Duration:
Basic Competency
Unit of Competency: Solve problems related to work activities
Modules Title: Solving problems related to work activities
Module Descriptor: This module competencies covers the knowledge, skills and
attitudes required to solve problems in the workplace including
the application of problem solving techniques and to determine
and resolve the root cause of problems.
Nominal Duration:
Basic Competency
Unit of Competency: Use relevant technologies
Modules Title: Using relevant technologies
Module Descriptor: This module covers knowledge, skills, and attitude required in
selecting, sourcing and applying appropriate and affordable
technologies in the workplace.
Nominal Duration:
Common Competencies
Unit of Competency: Roster Staff
Modules Title: Roistering staff
Module Descriptor: This module covers the knowledge, skills, behavior and
motivations required to develop staff rosters. This role
may be carried out by operational supervisors and
managers.
Nominal Duration:
Common Competency
Unit of Competency: Train small Groups
Modules Title: Training small groups
Module Descriptor: This module covers the requirements for planning, delivering
and reviewing training provided for the purposes of developing
competency on a one-to-one or small group basis
Nominal Duration:
Common Competencies
Unit of Competency Establish and conduct business relationships
Modules Title: Establishing and conducting business relationships
Module Descriptor: This module covers the skills and knowledge required to
manage business relationships with customers or suppliers
within a tourism or hospitality context. It focuses on the
relationship building and negotiation skills.
Nominal Duration:
Core Competency
Unit of Competency: Plan and develop event proposal or bid
Modules Title: Planning
Module Descriptor: This module of deals with the knowledge, skills and attitude
required to provide general assistance in maintaining
cleanliness of bar area, related equipment and tools. It reflects
the role of a “bartender” and/or a bar utility/back and may be
part of the role of a bar attendant.
Nominal Duration: 36 hours
Core Competency
Unit of Competency: Operate Bar
Modules Title: Operating bar
Module Descriptor: This module covers the skills and knowledge required to carry
out bar operations. It includes preparing bar for service, taking
drink orders, serving drinks, maintaining bar control
procedures, closing the bar and dealing with intoxicated
persons in all Food and beverage Service providers, except for
“Specialty Coffee Shops”
Nominal Duration: 108 Hours
Core Competencies
Unit of Competency: Prepare and Mix Cocktails and Non-alcoholic Concoctions
Modules Title: Preparing and mixing cocktails and non-alcoholic concoctions
Module Descriptor: This module deals with the knowledge and skills required to
prepare and mix different types of cocktails and non-alcoholic
concoctions in all food and beverage service providers, except
for “Specialty Coffee Shops”. It includes the proper use,
cleaning and maintaining tools and equipment and
machineries for mixing drinks.
Nominal Duration: 56 hours
LO3 Use, clean and maintain bar tools and equipment and machineries for mixing
cocktails and non-alcoholic concoctions
Core Competency
Unit of Competency: Provide Basic Wine Service
Modules Title: Providing basic wine service
Unit of Description: This module deals with the skills and knowledge on providing
wine service. It focuses on basic knowledge on wines; its
attributes and characteristics, proper presentation and
opening, serving, and the ability to further develop and update
wine knowledge. It may apply to a Bar Supervisor, Bartender
and Food & Beverage Attendant.
The essential knowledge base for this unit will vary according to
industry need. Training must reflect the in depth of knowledge
required to meet the specific requirements of industry
employers.
Nominal Duration: 90 hours
Elective Competency
Unit of Competency: Prepare Espresso
Modules Title: Preparing espresso
Unit of Description: This unit deals with the knowledge and skills of preparing the
perfect shot of espresso based on the parameters provided
herein.
Nominal Duration: 37 Hours
Elective Competency
Unit of Competency: Texture Milk
Modules Title: Texturing milk
Unit of Description: This module covers the skills and knowledge required to steam
milk which is essential in the preparation of espresso-based
beverages with milk like cappuccino and latte. It covers the two
stages of steaming milk: foaming and heating, at the desired
temperature and consistency.
Nominal Duration: 38 Hours