Plan

Training
Session

(Sample)
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle your choice that best describes
you as a learner. Blank spaces are provided for some data that need your
response.
Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: 23
Physical ability 1. Disabilities(if any)____none_____________
2. Existing Health Conditions (Existing illness if
any)
 Characteristics of learners
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous Houkeeping Experience

experience with
a. Household worker
the topic
.
b. Chamber maid
cc. Housekeeper
.
.d. Caregiver
Number of years as a industry worker: 2 years

Previous List down trainings related to Housekeeping

learning NCII
experience
Housekeeping Services Training ( Sample Only)

National Certificates acquired and NC level

Training Level
completed Housekeeping NCII ( Sample Only)

Special courses Other courses related to Housekeeping NCII

__________N/A_______________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
 Characteristics of learners
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________
FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1.

2.

3.

4.

5.

6.
 Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current competencies
Use of appropriate cleaning
equipment, supplies and
materials
Clean surfaces, floors,
furniture and fixtures
Make up beds and cots
Clean toilet and bathroom
Clean kitchen area,
utensils/table
appointments and kitchen
appliances
Provide supplies for dining
room, living room, bedroom
and bathroom/toilet
Maintain clean and sanitize
room environment
Check and sort clothes,
linens and fabrics
Remove stains
Proof/Evidence Means of validating
Sample Work/ Oral questioning
Demonstration
Sample work from the
demonstration presented
Sample Work/ Oral questioning
Demonstration
Sample work from the
demonstration presented
Sample Work/ Oral questioning
Demonstration
Sample work being
Certificate of Training presented and submitted
testimonial or letter from
Employment Certificate
the previous institution
Presented Employment
Certificate from the previous
experiences
Sample Work/ Oral questioning
Demonstration
Sample work being
Certificate of Training presented and verification of
the authenticity of the
certificate
Submitted testimonial or
letter from the previous
institution
Sample Work/ Oral questioning
Demonstration
Sample work from the
demonstration presented
Sample Work/ Oral questioning
Demonstration
Sample work from the
demonstration presented
Sample Work/ Oral questioning
Demonstration
Sample work from the
demonstration presented
Sample work/ demonstration Oral questioning
Sample work from the
demonstration presented
Sample Work/ Oral questioning
Demonstration
Sample work from the
 demonstration presented
Prepare washing equipment Sample Work/ Oral questioning
and supplies Demonstration
Sample work from the
demonstration presented
Perform laundry Sample Work/ Oral Questioning
Demonstration
Sample work being
presented and verification of
the authenticity of the
Certificate of Training
certificate
Submitted testimonial or
Employment Certificate letter from the previous
institution
Presented Employment
Certificate from the previous
experiences
Dry clothes, linen and Sample Work/ Oral Questioning
fabric Demonstration
Sample work being
Certificate of Training presented and submitted
testimonial or letter from
the previous institution
Iron clothes, linens and Sample Work/ Oral Questioning
fabrics Demonstration
Sample work being
Certificate of Training presented and submitted
testimonial or letter from
the previous institution

Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, TOILET AND
 KITCHEN
1.1 Clean surfaces and Clean surfaces and
floors floors
1.2 Clean furnishing and Clean furnishing and
fixtures fixtures
1.3 Make up beds and Make up beds and
cots cots
1.4 Clean toilet and Clean toilet and
bathroom bathroom
1.5 Sanitize rooms Sanitize rooms
1.6 Clean room Clean room
environment environment
1.7 Clean kitchen Clean kitchen
2. WASH AND IRON LINENS AND FABRICS
2.1 Check and sort clothes, Check and sort clothes,
linens and fabrics linens and fabrics
2.2 Remove stains Remove stains

2.3 Prepare washing Prepare washing

equipment and supplies equipment and
supplies
2.4 Perform laundry Perform laundry

2.5 Dry clothes, linen and Dry clothes, linen and

fabric fabric

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
3. PREPARE HOT AND COLD MEALS/FOOD
3.1 Prepare ingredients Prepare ingredients
according to recipes according to recipes
3.2 Cook meals and Cook meals and
dishes according to dishes according to
recipes recipes
3.3 Present cooked dishes Present cooked
dishes
3.4 Prepare sauces, Prepare sauces,
dressings and garnishes dressings and
garnishes
3.5 Prepare appetizers Prepare appetizers

3.6 Prepare desserts Prepare desserts and

and salads salads
3.7 Prepare sandwiches Prepare sandwiches
4. PROVIDE FOOD AND BEVERAGE SERVICE
4.1 Prepare dining area Prepare dining area
4.2 Set-up Table Set-up Table
4.3 Serve food and Serve food and
beverage beverage
4.4 Clear table Clear table

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare ingredients according to recipes 1. Prepare Hot And Cold
Meals/Food
Cook meals and dishes according to
recipes
Present cooked dishes

Prepare sauces, dressings and garnishes

Prepare appetizers

Prepare desserts and salads

Prepare dining area 2. Provide Food and Beverage

Set-up Table Service

Serve food and beverage

Clear table
 SESSION PLAN (Sample)
Sector : Health, Social, and other Community Development Services Sector
Qualification Title : Domestic Works NCII
Unit of Competency : Provide Food and Beverage Services
Module Title : Providing Food and Beverage Services
Learning Outcomes:
LO1. Prepare dining area
LO2. Set-up table
LO3. Serve food and beverage
LO4. Clear table
A. INTRODUCTION
This session plan covers the basic knowledge, skills and attitudes in providing food and beverage service. It
includes preparing dining area, setting up table, serving food and beverage and clearing table.
B. LEARNING ACTIVITIES

LO 1: Prepare Dining Area

Learning Content Methods Presentation Practice Feedback Resources Time
1. Preparation of Modular / Self-paced Read information Answer self Compare your Information sheet /
dining area based sheet 4.1-1 on check 4.1-1 answer in Self-check / Answer
on the standard Standard Operating Answer key 4.1-1 Key 4.1-1
operating Procedure in
procedures Preparing Dining
Area

Date Developed: Document No.

April 2016 Issued by:
Plan Training Session Date Revised:
Page 12 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
 Film viewing Watch video clip in TV
Standard Operating DVD Player
Procedure in
Preparing Dining
Area
Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.1-1
Application demonstration on Sheet 4.1-1 evaluate the
Performance Criteria
how to Operate and performance
Checklist 4.1-1
Prepare Dining Area using
Performance Tables
Criteria Checklist Chairs
4.1-1 Table Appointments
Trays
Cruets

2. Identification Modular / Self-paced Read information Answer self Compare your Information sheet /
different types of sheet 4.1-2 in check 4.1-2 answer in Self-check / Answer
table settings Different types of Answer key 4.1.2 Key 4.1-2
based on Table Settings
employers
Film viewing Watch video clip in -TV
preference
Different types of -DVD Player
Table Settings

Date Developed: Document No.

April 2016 Issued by:
Plan Training Session Date Revised:
Page 13 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
 Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.1.2
Application demonstration on Sheet 4.1-2 evaluate the Performance Criteria
how to Set- up performance Checklist 4.1.2
Different Types of using
Tables
Table settings Based Performance
Chairs
on Employers Criteria Checklist
Table Appointments
Preference 4.1.2
Trays
Cruets
3. Identification of the Modular / Self-paced Read information Answer self Compare your Information sheet /
different types and sheet 4.1-3 in check 4.1-3 answer in Self-check / Answer
uses of chinaware, Different types and Answer key 4.1-3 Key 4.1-3
silverware and uses of chinaware, Glass wares
glassware silverware and China wares
glassware Silverwares
Condiments/ Cruets
Chairs and Tables
4. Safety guidelines in Modular / Self-paced Read information Answer self Compare your Information sheet /
handling of table sheet 4.1-4 in Safety check 4.1-4 answer in Self-check / Answer
appointments guidelines in Answer key 4.1-4 Key 4.1-4
handling of table
appointments

LO 2: Set-up table
Learning Content Methods Presentation Practice Feedback Resources Time
1. Procedures in Modular/ self-paced Read information Answer self Compare your Information sheet /
setting of the table sheet 4.2-1 in check 4.2-1 answer in Self-check / Answer
cloth Procedures in Setting Answer key 4.2-1 Key 4.2-1
of the Table Cloth

Date Developed: Document No.

April 2016 Issued by:
Plan Training Session Date Revised:
Page 14 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
 Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.1.2
Application demonstration on Sheet 4.2-1 evaluate the Performance Criteria
Procedures in Setting performance Checklist 4.2.1
of the Table Cloth using
Tables and Chairs
Performance
Table Linens
Criteria Checklist
Table accessories
4.2.1
2. Setting up different Modular/ self- paced Read information Answer self Compare your Information sheet /
types of table sheet 4.2-2 in check 4.2-2 answer in Self-check / Answer
setting Procedures in Setting Answer key 4.2-2 Key 4.2-2
of the Table Cloth

Film viewing Watch video clip in -TV

Procedures on how to -DVD Player
Set up Different
Types of Table
Setting
Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.1.2
Application demonstration on Sheet 4.2-2 evaluate the Performance Criteria
Procedures in Setting performance Checklist 4.2-2
of the Table Cloth using
Table and chairs
Performance
Table appointments
Criteria Checklist
Trays
4.2-2
3. Standards of Table Modular/ self- paced Read information Answer self Compare your Information sheet /
setting sheet 4.2-3 in the check 4.2-3 answer in Self-check / Answer
Standards of Table Answer key 4.2-3 Key 4.2-3
Setting
Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.1.3
Application demonstration on Sheet 4.2-3 evaluate the Performance Criteria
Procedures in the performance Checklist 4.2.3
Date Developed: Document No.
April 2016 Issued by:
Plan Training Session Date Revised:
Page 15 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
 Standards of Table using Trays
Setting Performance Table appointments
Criteria Checklist Chairs and Tables
4.2.3
4. Identification of Modular/ self- paced Read information Answer self Compare your Information sheet /
different types of sheet 4.2-4 in the check 4.2-4 answer in Self-check / Answer
table napkins and Standards of Table Answer key 4.2-4 Key 4.2-4
its procedures Setting

LO 3: Serve food and beverage

Learning Content Methods Presentation Practice Feedback Resources Time
1. Analyzing table Modular/ self- paced Read information Answer self Compare your Information sheet /
service sequence sheet 4.3-1 in the check 4.3-1 answer in Self-check / Answer
Table Service Answer key 4.3-1 Key 4.3-1
Sequence

Film viewing Watch video clip in -TV

Table Service -DVD Player
Sequence

Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.3.1
Application demonstration on Sheet 4.3-1 evaluate the Performance Criteria
Procedures in the performance Checklist 4.3.1
Table Service using
Trays
Sequence Performance
Table appointments
Criteria Checklist
Chairs and Tables
4.3.1

Date Developed: Document No.

April 2016 Issued by:
Plan Training Session Date Revised:
Page 16 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
2. Identification of the Modular/ self- paced Read information Answer self Compare your Information sheet /
different types of sheet 4.3-2 in the check 4.3-2 answer in Self-check / Answer
foods, beverage Different Types of Answer key 4.3-2 Key 4.3-2
and garnishing Foods, Beverage and
Garnishing

3. Procedures of Modular/ self- paced Read information Answer self Compare your Information sheet /
washing and sheet 4.3-3 in the check 4.3-3 answer in Self-check / Answer
handling of fresh Procedures of Answer key 4.3-3 Key 4.3-3
fruits Washing and
Handling of Fresh
Fruits
Film viewing Watch video clip in -TV
Procedures of -DVD Player
Washing and
Handling of Fresh
Fruits
LO 4: Clear Table
Learning Content Methods Presentation Practice Feedback Resources Time
1. Analyzing Modular/ self- paced Read information Answer self Compare your Information sheet /
procedures in sheet 4.4-1 in the check 4.4-1 answer in Self-check / Answer
clearing tables Procedures in Answer key 4.4-1 Key 4.4-1
Clearing Tables

Film viewing Watch video clip in -TV

Procedures in -DVD Player
Clearing Tables

Date Developed: Document No.

April 2016 Issued by:
Plan Training Session Date Revised:
Page 17 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
 Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.4.1
Application demonstration on Sheet 4.4-1 evaluate the Performance Criteria
Procedures in performance Checklist 4.4.1
Clearing Tables using
Trays
Performance
Table appointments
Criteria Checklist
Chairs and Tables
4.4.1
2. Analyzing and Modular/ self- paced Read information Answer self Compare your Information sheet /
applying sheet 4.4-1 in the check 4.4-2 answer in Self-check / Answer
Procedures in Procedures in Answer key 4.4-2 Key 4.4-2
Cleaning the table Cleaning the table
and changing and Changing Soiled
soiled ashtrays Ashtray
Demonstration/ Observe the Perform Task Let the trainer Task Sheet 4.4.2
Application demonstration on Sheet 4.4-2 evaluate the Performance Criteria
Procedures in performance Checklist 4.4.2
Cleaning the table using
and Changing Soiled Performance
Ashtray Criteria Checklist
4.4.2
3. Analyzing and Modular/ self- paced Read information Answer self Compare your Information sheet /
applying table sheet 4.4-3 in the check 4.4-3 answer in Self-check / Answer
manners etiquette Table Manners Answer key 4.4-3 Key 4.4-3
Etiquette

Film viewing Watch video clip in -TV

Table Manners -DVD Player
Etiquette

Date Developed: Document No.

April 2016 Issued by:
Plan Training Session Date Revised:
Page 18 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
C. ASSESSMENT PLAN
 Testing condition

Tools and Materials Materials and Supplies Equipment PPE

- Table appointments -Reference books -Vacuum Cleaner - Gloves

- Tables -Computers - Floor Polisher - Aprons
- Table clothes - Laptops - Hair net
- Chairs - Mask
- Cleaning materials

 Venue of the evaluation

- Institutional assessment area

 Type of assessment
- Oral and Actual Demonstration
- Direct observation
- Written examination

 Type of evidence
- Rating sheet
- Answer sheet
- Written test , demonstration and oral questioning

C. TEACHER’S SELF-REFLECTION OF THE SESSION (Sample only because the session are not supplied)
This session plan cover all contents in the learning outcome “Providing food and beverage service” this can help the trainer organize the
teaching flow and can maximize the teaching time of the trainer. This session plan can give more strategy for the trainer to be used for
the teaching.

Date Developed: Document No.

April 2016 Issued by:
Plan Training Session Date Revised:
Page 19 of 19
Training Department
Domestic Work NCII Developed by:

Revision # 01
 Date Developed: Document No. NTTA-TM1-07
Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 20 of 61
Developed by: NTTA
Templates NTTA
Revision # 01