Cookery NcII CBC

TESDA-OP-CO-01-F03
(Rev.No.00-03/08/17
LETTER OF APPLICATION/INTENT
Date: December 17,2022

Gerardo P. Marasigan, PhD
Provincial Director
TESDA Provincial Office
Lucena, City Quezon
Dear Sir:
We would like to express our intention to apply for program registration for the following
qualification(s):
Training Duration
Qualification
(No. of Hours)
1. Cookery NC II 316 Hours
Enclosed are the required documents.
We hope for your immediate action on this application.
Very truly yours,
Signature over Printed Name

(President)
Attachments: (As indicated in the Program Registration Checklist)

1. Corporate Administrative Documents
2. Curricular Requirements
3. Faculty and Personnel
4. Program Guidelines
5. Support Services
TESDA-OP-CO-01-F04
(Rev.No.00-03/08/17)
Program Registration Requirement Checklist
(For Institution-based Programs)
Name of TVI CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND

REALIZATION TRAINING AND ASSESSMENT INSTITUTE INC.
Address Km. 133 Road, Kanlurang Mayao, Lucena City
Program Applied Cookery NC II | Duration: 316
No. of trainees per batch: 25
Training Capacity
No. of batches per year: 6
Program Registration Requirements
Compliant
Remarks
Yes No
1. CORPORATE AND ADMINISTRATIVE
DOCUMENTS
a) Letter of Application/Intent (TESDA-OP-
CO-F03)
b) Board Resolution/Academic Council
Resolution to offer the program signed by
the Board Secretary and attested by the
Chairperson (SUCs, LCUs, and private
institutions) Board
Resolution/Academic Council
Resolution must specifically cover the
training delivery site)
c) Special law creating the institution (for
public institution) e.g. Republic Act,
Executive Order, Sanggunian
Resolutions)
d) Securities and Exchange Commission (SEC)
Registration for private institutions
e) Articles of Incorporation (indicate main
address)
f) Proof of building Ownership or
contract of lease (covering at least two
years) upon application for new
program. For succeeding application a
valid contract of lease
g) Current Fire Safety Certificate
(training site)
Program Applied Cookery NC II | Duration: 316
Training Capacity
Compliant
Remarks
Yes No
h) For Institutions that will branch out

Program Applied Cookery NC II | Duration: 316 hours
Training Capacity

Compliant Remarks
The Articles of Incorporation & Bylaws
must state reasons for opening of the
branch. The Articles of Incorporation
signed by majority of the Incorporators
must be notarized and received by SEC
2. CURRICULAR REQUIREMENTS
a) Competency-based Curriculum (TESDA-
OP-CO-01-F11) indicating the
qualification being addressed and the
competencies to be developed
a.1 Course Design
a.2 Modules of Instruction
b) List of Equipment (TESDA-OP-CO-01-F13),
Tools (TESDA-OP-CO-01-F14) and
Consumables/Materials (TESDA-OP-CO-01-
F15) necessary to deliver the program
c) List of instructional materials (TESDA-OP-
CO-01-F16) (such as reference materials,
slides, video tapes, internet access and
library resource necessary to deliver the
Training Capacity

Compliant Remarks
program
d) List of Physical Facilities (TESDA-OP-CO-
01-F17) and List of Off-Campus Physical
Facilities TESDA-OP-CO-01-F18)
e) Shop layout of training facilities
indicating the floor area
f) Institutional Assessment
Note: Actual Assessment Tools should be
shown during inspection
3. FACULTY AND PERSONNEL
a) List of Officials (TESDA-OP-CO-01-F19)

Training Capacity
Compliant Remarks
b) List of Trainers (TESDA-OP-CO-01-F20)
with their qualifications, areas of
expertise, and courses/seminars attended
with supporting evidence available, such
as relevant NTTC/trainer qualification
certificates and certification of
Training Capacity
Compliant Remarks
employment. For NTR programs, copy of
Training Certificate on Trainers
Methodology I or other Trainer
Methodology Certificates, and evidence of
specialization of the trainer of the
program. A certified true copy of
notarized contract of employment by the
applicant TVI is required.
c) List of Non-Teaching Staff (TESDA-OP-CO-
01-F21) with their qualifications with
supporting evidences available, such as
copies of certificates/contracts of
employment, etc.
4. PROGRAM GUIDELINES
a) Program fees, with breakdown of tuition
and other fees and schedule of fee
payment duly signed by the school head
indicating the effectivity of school year
b) Documented grading system, details of
which are provided to students/ trainees
at the start of their program
c) Entry requirements for the program
comply with the relevant training
regulations if applicable
Training Capacity
Compliant Remarks
d) Rules on attendance
5. SUPPORT SERVICES
a) Health services are available to the
students/trainees. If these services are
contracted out or out-sourced, the
contract or MOA or similar documents
must be submitted.
b) Job Linkaging and Networking Services
(JLNS) which include Career Services and
Employment Facilitation available to
students/trainees/TVET graduates
(reference: Section IV, letter A –
Delivery Platforms of JLNS Nos. 1-4 of the
TESDA Circular No. 38, series of 2016)
c) Community outreach program –
optional
d) Research program, activities that will
support continuing development of the
program of the school – optional
6. Additional Requirements for DTS/DTP Applicants
a) Application Letter of the TVI and the
Establishment
b) Accomplished Application form for TVI and
for Establishment
c) Photocopy of TVI’s CTPR
d) Photocopy of Establishment SEC
Registration
e) Memorandum of Agreement with
partner Establishment/s
f) Training Plan (DTS Form 5)
g) Certification issued by the TVI
Training Capacity
Compliant Remarks
designating the Industrial Coordinator

Training Capacity
Compliant Remarks
h) Certification issued by the company
designating the In-plant Trainer
Forms – refer to TESDA Circular No. 31
Series 2012 - Guidelines in Implementing the Dual
Training System (DTS) Programs and Dualized
Training Programs (DTP)
7. Requirements for Mobile Training Application
a) Copy of CTPR of the registered
institution-based program
b) Copy of the approved program
registration documents
c) LTO Registration of the prime mover of the
MBC (for delivered in a self-contained van)
d) Design/lay-out of the MBC
Reference: TESDA Circular No. 27 Series of 2009
Operational Polices in the Registration of Mobile
Training Classrooms, Park and Training Programs
(MBC-MTP) and TESDA Order 28 Series in 2012 –
Addendum and Amendments to the Guidelines
and Registration of Mobile Training Program
Training Capacity
Compliant Remarks
(MTP)
TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: Cookery NC II
Nominal Duration: 316 Hours
Qualification Level: NC III
Course Description: The COOKERY NC II Qualification consists of competencies

that a person must achieve to clean kitchen areas,
cook/prepare hot, cold meals and desserts for guests in
various food and beverage service facilities
.
Trainee Entry Requirements:
Trainees or students who wish to enter this training possess the following
requirements:
 can communicate in basic English either oral and written;

 at least junior high school completer;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality
Course Structure
Basic Competencies
No. of Hours: (18 Hours)
Learning Nominal
Unit of Competency Module Title
Outcomes Duration
1. Lead workplace 1.1 Leading workplace 1.1.1 Communicate
communication communication information about
workplace processes
1.1.2 Lead workplace 4 hours
discussions
1.1.3 Identify and
communicate issues arising
in the workplace
2. Lead small team 2.1 Leading small 2.1.1 Provide team
team leadership.
2.1.2 Assign responsibilities
among members
2.1.3 Set performance 2 hours
expectation for team
members
2.1.4 Supervise team
performance
3. Develop and practice 3.1 Developing and 3.1.1 Identify relevant
negotiation skills practicing negotiation information in planning
skills negotiations
3.1.2 Participate in 4 hours
negotiations
3.1.3 Document areas for
agreement
4. Solve workplace 4.1 Solving work place 4.1.1 Explain the analytical
problems related to problems related to techniques
work activities work activities 4.1.2 Identify the problem 4 hours
4.1.3 Determine the
possible cause/s of the
problem
5. Use mathematical 5.1 Using 5.1.1 Identify
concepts and mathematical mathematical tools and
techniques concepts and techniques to solve
techniques problem 2 hours
5.1.2 Apply mathematical
procedures/solution
5.1.3 Analyze results
6. Use relevant 6.1 Using relevant 6.1.1 Study/select

technologies technologies appropriate technology
6.1.2 Apply relevant 4 hours
technology
6.1.3 Maintain/enhance
relevant technology
Common Competencies
Nominal
Unit of Competency Module Title Learning Outcomes
Duration
1. Roster staff 1.1 Rostering staff 1.1.1 Develop and
implement staff rosters 6 hours
1.1.2 Maintain staff
records
2. Control and order 2.1 Controlling and 2.1.2 Maintain stock levels
stock ordering stock and records
2.1.2 Process stock orders
2.1.3 Minimize stock losses 6 hours
2.1.4 Follow-up orders
2.1.5 Organize and
administer stocks
3. Train small groups 3.1 Training small 3.1.1 Prepare for training
groups 3.1.2 Deliver training
3.1.3 Provide opportunities 6 hours
for practices
3.1.4 Review training
4. Establish and 4.1 Establishing and 4.1.1 Establish and conduct

conduct business conducting business business relationships
relationships relationships 4.1.2 Conduct negotiations
4.1.3 Make formal business 6 hours
agreements
4.1.4 Foster and maintain
business relationships
Core Competencies
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize and store 8 hours
maintain maintaining equipment
kitchen kitchen 1.1.2 Clean and sanitize
premises premises premises
1.1.3 Dispose of waste
2. Prepare stocks, 2.1 Preparing 2.1.1 Prepare stocks, glazes 24 hours
sauces and stocks, sauces and essences required
soup and soups for menu items tools and
equipment
2.1.2 Prepare soups required
for menu items.
2.1.3 Prepare sauces required
for menu item
2.1.4 Store and reconstitute
stocks, sauces and soups
3. Prepare 3.1 Preparing 3.1.1 Prepare mis en place 24 hours
appetizers appetizers 3.1.2 Prepare a range of
appetizers
3.1.3 Present a range of
appetizers
3.1.4 Store appetizers
4. Prepare salads 4.1 Preparing 4.1.1 Perform Mis en place 24 hours

and dressing salads and 4.1.2 Prepare variety salads
dressings and dressing
4.1.3 Present a variety of
salads and dressings
4.1.4 Store salads and
dressings
5. Prepare 5.1 Preparing 5.1.1 Perform Mis en place . 24 hours
sandwiches sandwiches 5.1.2 Prepare variety of
sandwiches
5.1.3 Present a variety of

sandwiches
5.1.4 Store sandwiches
6. Prepare meat 6.1 Preparing, meat 6.1.1 Perform Mis en place 24 hours
dishes dishes 6.1.2 Cook meat cuts for
service
6.1.3 Present meat cuts for
service
6.1.4 Store meat
7. Prepare 7.1 Preparing 7.1.1 Perform Mis en place 24 hours
vegetable vegetables 7.1.2 Prepare vegetable dishes
dishes dishes ) 7.1.3 Present vegetable dishes
7.1.4 Store vegetable dishes
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
8. Prepare egg 8.1 Preparing Egg 8.1.1 Perform Mis en place 24 hours
dishes Dishes 8.1.2 Prepare and cook egg
dishes
8.1.3 Present egg dishes
8.1.4 Store egg dishes
9. Prepare starch 9.1 Preparing 9.1.1 Perform Mis en place 24 hours
products starch dishes 9.1.2 Prepare starch dishes
9.1.3 Present starch dishes
9.1.4 Store starch dishes
10. Prepare poultry 10.1 Preparing 10.1.1 Perform Mis en place 24hours
and game poultry and 10.1.2 Cook poultry and game
dishes game dishes 10.1.3 Plate/present poultry and
game
10.1.4 Store poultry and game
11. Prepare 11.1 Preparing 11.1.1 Perform Mis en place 24hours
seafood seafood 11.1.2 Handle fish and seafood
dishes dishes 11.1.3 Cook fish and shellfish
11.1.4 Plate/present fish and
seafood
11.1.5 Store fish and seafood
12. Prepare 12.1 Preparing 12.1.1 Perform Mis en place 24 hours
desserts desserts 12.1.2 Prepare desserts and
sweet sauces
12.1.3 Plate/present desserts
12.1.4 Store desserts
13. Package 13.1 Packaging 13.1.1 Select packaging 8 hours
prepared prepared food materials
foods 13.1.2 Package food
Resources:
Recommended list of tools, equipment and materials for the training of 25 trainees
for Cookery NC ll.
TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT
1uni Electric fan Beef

t
10 3 First aid cabinet
Chef’s knife Pork
pcs unit
8 1 Filing cabinet 3
Boning knife Lamb/mutton
pcs unit Layers compartmen
4 1
Oysters knife TV Veal
pcs unit
2 2
Cleaver knife Video player POULTRY
pcs unit
8 Tenderizer, 1
Fire extinguisher Chicken
pcs medium,small unit
8 1
Skimmer, fine Emergency light Duck
pcs unit
directional signage/s
8 Wire skimmer, for each rooms
1 pc Turkey
pcs small
8 1
Skimmers, spider air condition Pigeon, etc.
pcs unit
8 1
Strainer,small,fine telephones SEAFOOD
pcs unit
computers with
8 3 internet connection
Siever,small Fish
pcs unit
8 Strainer,medium 1
Fax machine Shellfish
pcs fine unit
8 2 LCD
Turner,3” x 6” Crustacean
pcs unit
8 LABORATORY
Spatula PERISHABLES
pcs EQUIPMENTS
8 1
Wooden spoon Air conditioner Vegetables
pcs unit
8 2 Fire extinguisher
Parisienne spoon Fruits
pcs unit
8 1 Emergency light
Zester Dairy products
pcs unit
Combination of
8 1 broiler and griddle -
Piping bag Processed food
pcs unit small
8 3 DRY GOODS
Pastry tubes Exhaust hood
pcs unit (GROCERIES)
3 Strainer 1 Dish washing
Sauces
pcs Chinois,small unit machine (optional
2 Strainer Chinois, 1 Blender machine
Spices and herbs
pcs medium unit
Pressure cooker
4 1
Funnel, small medium Seasoning
pcs unit
Salamander, griller
Braising pan -
4 8
Funnel, medium medium Canned fruits
pcs unit
6 1 Meat slicer - small
Measuring spoon Canned vegetables
sets unit
Meat chopper
10 1
Tongs, 8 inches machine Noodles
pcs unit
Preparation table
8 8
Tongs, 12 inches with sink & shelves Pasts
pcs unit
(approx. 45x28’’)
Bain Marie – table
8 1
Measuring cup w/4 compartments Rice
sets unit
Working s/s table
4 2
Measuring urn (fabricated) Flour
pcs unit
2 2 Condiment cabinet
Ice cream scoop Sugar
pcs unit
Washing sink tables
10 1
Cheese Cloth w/3 compartments Beans
pcs unit
24 1 Soak sink, optional
Serving spoon FACILITIES
pcs unit
4 Pepper and salt 8
Utility shelving Workshop
sets mill unit
2 Weighing scale, 5 2 Stainless steel rack
Laboratory
unit kgs unit (5 shelves
4 Weighing scale, 1 Utility cart
Audio-visual room
unit 1000 grams unit
8 4 Floor mops
Apple corer Lecture room
pcs pcs
8 Wire whisk,small 2 Mop Squeezer Storage/stock room
pcs unit
8 Wire whisk, 4 Research
Broom (tambo)
pcs medium pcs room/Library
2 Wire whisk, heavy 4
Dust pan REFERENCES
pcs duty pcs
1 pc Can opener Garbage bin (4
4
gals.) Books
unit
Liquid soap
8 8
Kitchen scissors dispenser Manuals
pcs pcs
Paper towel
8
Soup Ladle, 3 oz dispenser Charts
pcs 4
pcs
8 1 Reach-in freezer
Soup Ladle, 6 oz CD’s
pcs unit
3 2 Reach-in refrigerator
Soup Ladle, 8 oz Video tapes
pcs unit
4 burner gas range
2 4
Soup Ladle, 12 oz w/ oven Pictures
pcs unit
8 1 Stock pan burner
Kitchen spoon Magazines
pcs unit
8 Kitchen spoon,
MISCELLANEOUS
pcs slotted
8
Kitchen forl Charcoal
pcs
3
Carving fork Toothpicks
pcs
3 Pocket/pin
Aluminum foil
pcs thermometer
8
Peelers Wax paper
pcs
2
Stock pot, large Cling wrap
pcs
12
Frying pan, small Tissue paper
pcs
8 Frying pan,
Paper towel
pcs medium
2
Frying pan, large Liquid soap
pcs
4
Colander, small
pcs
2
Colander, medium
pcs
16
Cutting board
pcs
Fish poacher,
1 pc
medium
12
Casserole, small
pcs
4 Casserole,
pcs medium
4
Wok, small
pcs
1 pc Wok, medium
Double Boiler,
1 pc
medium
8 pc Paellara
12
Glass rack
pcs
12
Soup cup rack
pcs
12
Plate rack
pcs
8
Baking tray, small
pcs
12 Utility
pcs tray,stainless
4
Roasting pan
pcs
Facilities:
TRAINERS QUALIFICATION:
 Must be a holder of NC III or its equivalent

 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 *Must have at least 3-5 years job/industry experience on
 Supervisory/managerial level
MODULES OF INSTRUCTION
BASIC COMPETENCIES
COMMERCIAL COOKING NC II
B. Modules of Instruction
Basic Competencies: 18 hours
Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Modules Title: PARTICIPATING IN WORKPLACE COMMUNICATION
Module Descriptor: This module covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace
requirements.
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work related documents
Details of Learning Outcomes:
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment
Assessment Criteria Contents Conditions Methodologies
Methods
1. Specific and relevant  Effective The  Group  Direct
information is communication students/traine discussion observation
accessed from  Different modes es must be  Interaction  Oral interview
appropriate sources of provided with and written
2. Effective questioning, communication the following: test
active listening and  Written
speaking skills are communication EQUIPMENT
used to gather and  Organizational
convey information policies  LCD
3. Appropriate medium  Communication Projector
is used to transfer procedures and (optional)
information and systems  Overhead
ideas  Technology Projector
4.Appropriate non- relevant to the (optional)
verbal enterprise and  Computer
communication is the individual’s  Printer
used work
5. Appropriate lines of responsibilities
communication with  Follow simple SUPPLIES &
supervisors and spoken MATERIALS
colleagues are language
identified and  Perform routine  Suppliers
followed workplace  Memorandu
7. Defined workplace duties following m
procedures for the simple written  Circular
location and storage notices  Notice
of information are  Participate in  Information
used workplace discussion
8. Personal interaction is meetings and
carried out clearly discussions
and concisely  Complete work
related
documents
 Ability to relate
to people of
social range in
the workplace
 Gather and
provide
information in
response to
workplace
requirements
LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

Assessment
Methods
1. Team meetings are  Effective The students/  Group  Direct
attended on time communicatio trainees must discussion observation
2. Own opinions are n be provided  Interaction  Oral
clearly expressed  Different with the interview
and those of others modes of following: and written
are listened to communicatio test
without interruption n EQUIPMENT
3. Meeting inputs are  Written
consistent with the communicatio  LCD
meeting purpose n Projector
and established  Organizational (optional)
protocols policies  Overhead
4. Workplace  Communicatio Projector
interactions are n procedures (optional)
conducted in a and systems  Computer
courteous manner  Technology Printer
5. Questions about relevant to the
simple routine enterprise and SUPPLIES &
workplace the individual’s MATERIALS
procedures and work
maters concerning responsibilities  Pen
working conditions  Follow simple  Paper
of employment are spoken
asked and language LEARNING
responded to  Ability to relate MATERIALS
6. Meetings outcomes to people of
are interpreted and social range in Books relating
implemented the workplace to conducting
 Gather and meetings
provide
information in
response to
workplace
requirements
LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

Assessment
Methods
1. Range of forms  Effective The  Group  Direct
relating to conditions communicati students/ discussion observation
of employment are on trainees  Interaction  Oral interview
completed accurately  Different must be and written
and legibly modes of provided test
2. Workplace data is communicati with the
recorded on standard on following:
workplace forms and  Written
documents communicati EQUIPMENT
3. Basic mathematical on
processes are used  Organizationa  LCD
for routine l policies Projector
calculations  Communicati (optional)
4. Errors in recording on  Overhead
information on procedures Projector
forms/ documents and systems (optional)
are identified and  Technology  Computer
properly acted upon relevant to  Printer
5. Reporting the
requirements to enterprise SUPPLIES &
supervisor are and the MATERIALS
completed according individual’s
to organizational work  Suppliers
guidelines responsibilitie  Memorandu
s m
 Follow simple  Circular
spoken  Notice
language  Information
 Perform discussion
routine
workplace
duties
following
simple
written
notices
 Participate in
workplace
meetings and
discussions
 Complete
work related
documents
 Estimate,
calculate and
record
routine
workplace
measures
 Basic
mathematical
processes of
addition,
subtraction,
division and
multiplication
 Ability to
relate to
people of
social range
in the
workplace
 Gather and
provide
information
in response
to workplace
requirements
Unit of Competency: WORK IN TEAM ENVIRONMENT
Modules Title: WORKING IN TEAM ENVIRONMENT
Module Descriptor: This module covers the skills, knowledge and attitudes to identify
role and responsibility as a member of a team.
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member
LO1. DESCRIBE TEAM ROLE AND SCOPE

Methodologi Assessment
Assessment Criteria Contents Conditions
es Methods
1. The role and  Communicati The students  Group  Competency
objective of the team on process /trainees discussion may be
is identified from  Team must be  Interaction assessed in
available sources of structure provided with workplace or
information  Team roles the following: in a simulated
2. Team parameters,  Group workplace
reporting planning and EQUIPMENT setting
relationships and decision  Assessment
responsibilities are making  LCD Projector shall be
identified from team  Communicate (optional) observed while
discussions and appropriately  Overhead task are being
appropriate external , consistent Projector undertaken
sources with the (optional) whether
culture of the  Computer individually or
workplace Printer in group
SUPPLIES &
MATERIALS
 Pen
Paper
LO2 IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM
es Methods
1. Individual role and  Communica The students/  Group  Competency
responsibilities tion process trainees must discussion may be assessed
within the team  Team be provided  Interaction in workplace or
environment are structure with the in a simulated
identified.  Team roles following: workplace
2. Roles and  Group setting
responsibility of planning and EQUIPMENT  Assessment shall
other team members decision be observed
are identified and making  LCD Projector while task are
recognized.  Communicat (optional) being
3. Reporting e  Overhead undertaken
relationships within appropriatel Projector whether
team and external to y, consistent (optional) individually or in
team are identified. with the  Computer group
culture of Printer
the
workplace SUPPLIES &
MATERIALS
 Pen
 Paper
LO3. WORK AS A TEAM MEMBER
es Methods
1. Effective and  Communica The students/  Group  Competency
appropriate forms of tion process trainees must discussion may be assessed
communications  Team be provided  Interaction in workplace or
used and interactions structure with the in a simulated
undertaken with  Team roles following: workplace
team members who  Group setting
contribute to known planning EQUIPMENT  Assessment shall
team activities and and be observed
objectives decision  LCD Projector while task are
2. Effective and making (optional) being
appropriate  Communica  Overhead undertaken
contributions made te Projector whether
to complement team appropriatel (optional) individually or in
activities and y,  Computer group
objectives, based on consistent Printer
individual skills and with the
competencies and culture of SUPPLIES &
workplace context the MATERIALS
3. Observed protocols workplace
in reporting using  Pen
standard operating  Paper
procedures
4. Contribute to the
development of team
work plans based on
an understanding of
team’s role and
objectives and
individual
competencies of the
members.
Unit of Competency: PRACTICE CAREER PROFESSIONALISM
Modules Title PRACTICE CAREER PROFESSIONALISM
Module Descriptor: This module covers the knowledge, skills and attitudes in
promoting career growth and advancement
LO1.Integrate personal objectives with organizational goals
LO2.Set and meet work priorities
LO3.Maintain professional growth and development
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
Assessment Criteria Contents Conditions Methodologi Assessment

es Methods
1. Personal growth and  Work values The  Group  Competency
work plans are and ethics students/ discussion may be
pursued towards (Code of trainees  Interaction assessed in
improving the Conduct, must be workplace or
qualifications set for Code of provided in a simulated
the profession Ethics, etc.) with the workplace
2. Intra- and  Company following: setting
interpersonal policies  Assessment
relationships are  Company EQUIPMENT shall be
maintained in the operations, observed
course of managing procedures  LCD while task are
oneself based on and Projector being
performance standards (optional) undertaken
evaluation  Fundament  Overhead whether
3. Commitment to the al rights at Projector individually or
organization and its work (optional) in group
goal is demonstrated including  Computer
in the performance gender Printer
of duties sensitivity
Personal LEARNING
hygiene MATERIALS
practices
 Company
policies
 Company
operations,
procedures
and
standards
3.8.1 LO2. SET AND MEET WORK PRIORITIES
es Methods
1. Competing demands  Work values The  Group  Competency
are prioritized to and ethics students/ discussion may be
achieve personal, (Code of trainees  Interaction assessed in
team and Conduct, must be workplace or
organizational goals Code of provided in a simulated
and objectives. Ethics, etc.) with the workplace
2. Resources are  Company following: setting
utilized efficiently policies  Assessment
and effectively to  Company EQUIPMENT shall be
manage work operations, observed
priorities and procedures  LCD while task are
commitments and Projector being
3. Practices along standards (optional) undertaken
economic use and  Fundament  Overhead whether
maintenance of al rights at Projector individually or
equipment and work (optional) in group
facilities are followed including  Computer
as per established gender Printer
procedures sensitivity
Personal LEARNING
hygiene MATERIALS
practices
 Company
policies
 Company
operations,
procedures
and
standards
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
es Methods
1. Trainings and career  Work values The  Group  Competency
opportunities are and ethics students/ discussion may be
identified and availed (Code of trainees  Interaction assessed in
of based on job Conduct, must be workplace or
requirements Code of provided in a simulated
2. Recognitions are Ethics, etc.) with the workplace
sought/received and  Company following: setting
demonstrated as policies  Assessment
proof of career  Company EQUIPMENT shall be
advancement operations, observed
3. Licenses and/or procedures  LCD while task are
certifications and Projector being
relevant to job and standards (optional) undertaken
career are obtained  Fundament  Overhead whether
and renewed al rights at Projector individually or
work (optional) in group
including  Computer
gender Printer
sensitivity
 Personal LEARNING
hygiene MATERIALS
practices
 Company
policies
 Company
operations,
procedures
and
standards
Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
Modules Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
Module Descriptor: This module covers the outcomes required to comply with
regulatory and organizational requirements for occupational
health and safety.
LO1.Identify hazards and risks
LO2.Evaluate hazards and risks
LO3.Control hazards and risks
LO4.Maintain OHS awareness
LO1. IDENTIFY HAZARDS AND RISKS

es Methods
1. Safety  OHS The  Lecture  Portfolio
regulations procedures students/  Demonstratio assessment
and and trainees n  Interview
workplace practices must be  Role-play  Case
safety and and provided  Simulation study/situatio
hazard regulations with the n
control  PPE types following:
practices and and uses
procedures  Personal EQUIPMENT
are clarified hygiene
and explained practices  LCD
based on  Hazards/ Projector
organization risks (optional)
procedures identificatio  Overhead
2. Hazards/risks n and Projector
in the control (optional)
workplace  Threshold  Computer
and their Limit Value -  Printer
correspondin TLV TOOLS AND
g indicators  OHS ACCESSORIES
are identified indicators
to minimize  Organizatio  Mask
or eliminate n safety and  Gloves
risk to co- health  Goggles
workers, protocol  Hair
workplace  Safety Net/cap/bon
and consciousne net
environment ss  Face
in accordance  Health mask/shield
with consciousne  Ear muffs
organization ss  Apron/
procedures  Practice of Gown/
3. Contingency personal coverall/
measures hygiene jump suit
during  Hazards/  Anti-static
workplace risks suits
accidents, fire identificatio
and other n and
emergencies control skills LEARNING
are  Interperson MATERIALS
recognized al skills
and  Communica Books
established in tion skills relating to:
accordance  Clean Air Act
with  Building
organization code
procedures  National
Electrical and
Fire Safety
Codes
 Waste
management
statutes and
rules
 Philippine
Occupational
Safety and
Health
Standards
 DOLE
regulations
on safety
legal
requirement
s
 ECC
regulations
 Standard
operating
procedures
of property
Risk
management
manual
LO2. EVALUATE HAZARDS AND RISKS
es Methods
1. Terms of maximum  OHS The  Lecture  Portfolio
tolerable limits which procedures students/  Demonstratio assessment
when exceeded will and trainees n  Interview
result in harm or practices must be  Role-play  Case
damage are and provided  Simulation study/situatio
identified based on regulations with the n
threshold limit values  PPE types following:
(TLV) and uses
2. Effects of the hazards  Personal EQUIPMENT
are determined hygiene
3. OHS issues and/or practices  LCD
concerns and  Hazards/ Projector
identified safety risks (optional)
hazards are reported identificatio  Overhead
to designated n and Projector
personnel in control (optional)
accordance with  Threshold  Computer
workplace Limit Value - Printer
requirements and TLV
relevant workplace  OHS TOOLS AND
OHS legislation indicators ACCESSORIES
 Organizatio
n safety and  Mask
health  Gloves
protocol  Goggles
 Safety  Hair
consciousne Net/cap/bon
ss net
 Health  Face
consciousne mask/shield
ss  Ear muffs
 Practice of  Apron/
personal Gown/
hygiene coverall/
 Hazards/ jump suit
risks  Anti-static
identificatio suits
n and
control skills
 Interperson
al skills
 Communica
tion skills
LO3. CONTROL HAZARDS AND RISKS
es Methods
1. Occupational Health  OHS The students/  Lecture  Portfolio
and Safety (OHS) procedures trainees must  Demonstrati assessment
procedures for and be provided on  Interview
controlling practices with the  Role-play  Case
hazards/risks in and following: Simulation study/situatio
workplace are regulations n
consistently followed  PPE types EQUIPMENT
2. Procedures for and uses
dealing with  Personal  LCD Projector
workplace accidents, hygiene (optional)
fire and emergencies practices  Overhead
are followed in  Hazards/ Projector
accordance with risks (optional)
organization OHS identificatio  Computer
policies n and  Printer
3. Personal protective control
equipment (PPE) is  Threshold TOOLS AND
correctly used in Limit Value - ACCESSORIES
accordance with TLV
organization OHS  OHS  Mask
procedures and indicators  Gloves
practices  Organizatio  Goggles
4. Appropriate n safety and  Hair
assistance is health Net/cap/bon
provided in the event protocol net
of a workplace  Safety  Face
emergency in consciousne mask/shield
accordance with ss  Ear muffs
established  Health  Apron/
organization consciousne Gown/
protocol ss coverall/jump
 Practice of suit
personal  Anti-static
hygiene suits
 Hazards/
risks LEARNING
identificatio MATERIALS
n and
control skills Books
 Interperson relating to:
al skills  Clean Air Act
 Communica  Building code
tion skills  National
Electrical and
Fire Safety
Codes
 Waste
management
statutes and
rules
 Philippine
Occupational
Safety and
Health
Standards
 DOLE
regulations
on safety
legal
requirements
 ECC
regulations
 Standard
operating
procedures of
property
Risk
management
manual
LO4. MAINTAIN OHS AWARENESS
es Methods
1. Emergency-related  OHS The  Lecture  Portfolio
drills and trainings procedures students/  Demonstratio assessment
are participated in as and learners n  Interview
per established practices must be  Role-play  Case
organization and provided  Simulation study/situatio
guidelines and regulations with the n
procedures  PPE types following:
2. OHS personal records and uses
are completed and  Personal EQUIPMENT
updated in hygiene
accordance with practices  LCD
workplace  Hazards/ Projector
requirements risks (optional)
identificatio  Overhead
n and Projector
control (optional)
 Threshold  Computer
Limit Value -  Printer
TLV
 OHS
indicators TOOLS AND
 Organizatio ACCESSORIES
n safety and
health  Mask
protocol  Gloves
 Safety  Goggles
consciousne  Hair
ss Net/cap/bon
 Health net
consciousne  Face
ss mask/shield
 Practice of  Ear muffs
personal  Apron/
hygiene Gown/
 Hazards/ coverall/
risks jump suit
identificatio  Anti-static
n and suits
control skills
 Interperson LEARNING
al skills MATERIALS
 Communica
tion skills Books
relating to:
 Clean Air Act
 Building
code
 National
Electrical and
Fire Safety
Codes
 Waste
management
statutes and
rules
 Philippine
Occupational
Safety and
Health
Standards
 DOLE
regulations
on safety
legal
requirement
s
 ECC
regulations
 Standard
operating
procedures
of property
Risk
management
manual
COMMON COMPETENCIES
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Modules Title: DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
Module Descriptor: This module covers the knowledge, skills and attitudes required to
access, increase and update industry knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1.Identify and access key resources of information on the industry
LO2.Access, apply and share industry information
LO3.Update continuously relevant industry knowledge

LO1 IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE INDUSTRY
es Methods
 Time The  Lecture  Interview/
1. Sources of managemen students/  Group questions
information on the t learners discussion  Practical
industry are correctly  Ready skills must be  Individual/ demonstratio
identified and needed to provided group n
accessed. access with the assignment  Portfolio of
2. Specific information industry following: industry
on sector of work is information information
accessed and  Basic EQUIPMENT related to
updated. competency trainee’s work
skills  LCD
needed to Projector
access the (optional)
internet  Overhead
 Overview of Projector
quality (optional)
assurance in  Computer
the industry Printer
 Role of
individual LEARNING
staff MATERIALS
members
Industry  media
information  reference
sources books
 libraries
 unions
 industry
associations
 industry
journals
 internet
personal
observation
and
experience
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
es Methods
1. Sources of  Trade The  Self  Written/oral
information on the unions students/ paced/modul examination
industry are accessed environmen learners ar  Practical
and applied tal issues must be  Demonstratio demonstratio
2. Industry information and provided n n
is correctly applied to requiremen with the  Small group
day-to-day activity ts following: discussion
3. Information to assist  Industrial  Distance
effective work relations  Industry education
performance is issues and journals/man
obtained major uals
organization  Internet
 Career  Personal
opportuniti computer
es  Reference
 Work ethic book
required to
work in the
industry
 Quality
assurance
LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
es Methods
1. Informal and/or  Time The  Lecture  Interview/
formal research is managemen students/  Group questions
used to update t learners discussion  Practical
general knowledge of  Ready skills must be  Individual/ demonstratio
the industry. needed to provided group n
2. Updated knowledge access with the assignment  Portfolio of
is shared with industry following: industry
customers and information information
colleagues as  Basic EQUIPMENT related to
appropriate and competency trainee’s work
incorporated into skills  LCD
day-to-day working needed to Projector
activities. access the (optional)
internet  Overhead
 Overview of Projector
quality (optional)
assurance in  Computer
the industry  Printer
 Role of
individual LEARNING
staff MATERIALS
members
Industry  media
information  reference
sources books
 libraries
 unions
 industry
associations
 industry
journals
 internet
personal
observation
and
experience
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Modules Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
Module Descriptor: This module covers the knowledge, skills and attitudes in observing
workplace hygiene procedures. It includes following hygiene
procedures and identifying and preventing hygiene risks.
.
LO1.Practice personal grooming and hygiene
LO2.Practice safe and hygienic handling, storage and disposal of food, beverage, and materials
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
es Methods
 Typical The  Lecture  Written/oral
1. Workplace hygiene
hygiene and students/  Demonstratio examination
procedures are
control learners n  Practical
implemented in line
procedures must be  Role-play demonstratio
with enterprise and
in the provided Simulation n
legal requirements
hospitality with the
2. Personal grooming and tourism following:
and hygiene are industries
practice regularly  Overview of EQUIPMENT
legislation  LCD
and Projector
regulation (optional)
in relation  Overhead
to food Projector
handling, (optional)
personal  Computer
and general Printer
hygiene
 Knowledge TOOLS AND
on factors ACCESSORIES
which  Mask
contribute  Gloves
to  Goggles
workplace  Hair
hygiene Net/cap/bon
problems net
 General  Face
hazards in mask/shield
handling of  Ear muffs
food, linen  Apron/
and laundry Gown/
and coverall/jum
garbage, p suit
including Anti-static
major suits
causes of
contaminati
on and
cross-
infection
 Sources of
and reasons
for food
poisoning
 Ability to
follow
correct
procedures
and
instructions
 Ability to
handle
operating
tools/
equipment
 Application
to hygiene
principles
LO2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF FOOD,
BEVERAGE, AND MATERIALS
es Methods
1. Potential hygiene The students/  Lecture  Written/oral
risks are identified in learners must  Demonstratio examination
line with enterprise be provided n  Practical
procedures with the  Role-play demonstratio
2. Action to minimize following: Simulation n
and remove risks are
taken within scope of EQUIPMENT
individual  LCD Projector
responsibility of (optional)
enterprise/legal  Overhead
requirements Projector
3. Hygiene risks beyond (optional)
the control of  Computer
individual staff Printer
members are
reported to the TOOLS AND
appropriate person ACCESSORIES
for follow up  Mask
4. Proper handling ,  Gloves
storage and disposal  Goggles
of food, beverage and  Hair
materials are followed Net/cap/bonn
5. Proper disposal of et
waste are hygienically  Face
practice regularly mask/shield
6. Proper cleaning  Ear muffs
procedures  Apron/Gown/
coverall/jump
suit
Anti-static
suits
Unit of Competency: PERFORM COMPUTER OPERATIONS
Modules Title: PERFORMING COMPUTER OPERATIONS
Module Descriptor: This module covers the knowledge, skills and attitudes
needed to perform computer operations which include
inputting, accessing, producing and transferring data
using appropriate hardware and software.
LO1.Identify and explain the functions, general features and capabilities of both hardware and
software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3.Use appropriate devices and procedures to transfer files/data
LO4.Produce accurate and complete data according to the requirements
LO5.Maintain computer system

LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND CAPABILITIES OF
BOTH HARDWARE AND SOFTWARE
es Methods
1. General features of  Basic The  Lecture  Observation
the computer are ergonomics students  Group  Questioning
explained according of keyboard /trainees discussion  Practical
to sequence of and computer must be  Tutorial or demonstratio
operation. use provided self-pace n
2. Functions of  Main types of with the
computer hardware computers following:
and software are and basic
identified and features of EQUIPMEN
explained. different T
3. Types of peripheral operating
devices are systems  LCD
identified.  Main parts of Projector
4. Connections a computer (optional)
between computer  Storage  Overhead
and peripheral devices and Projector
devices are basic (optional)
explained. categories of  Computer
memory Printer
 Relevant
types of
software LEARNING
 Peripheral MATERIALS
devices
 OH & S Books
principles and relating to:
responsibilitie Computer
s books and
 Reading skills CDs
required to
interpret
work
instruction
 Communicati
on skills
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE ACCORDING TO TASK
REQUIREMENT
es Methods
1. Requirements of task  Basic The  Lecture  Observation
are determined. ergonomics students/  Group  Questioning
2. Prepared and used of keyboard trainees discussion  Practical
hardware and must be  Tutorial or demonstratio
components computer provided self-pace n
correctly and use with the
according to task  Standard following:
requirement. operating
3. Task is planned to procedures EQUIPMENT
ensure OH & S in entering
guidelines and and saving  LCD
procedures are data into Projector
followed. the (optional)
computer  Overhead
 Main parts Projector
of a (optional)
computer  Computer
 Storage Printer
devices and
basic LEARNING
categories MATERIALS
of memory
 Relevant Books
types of relating to:
software Computer
 General books and
security CDs
 Viruses
 OH & S
principles
and
responsibili
ties
 Reading
skills
required to
interpret
work
instruction
 Communica
tion skills
LO3.USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
es Methods
1. Correct  Procedures/ The  Lecture  Observation
program/application techniques students/  Group  Questioning
is selected based on in accessing trainees discussion  Practical
job requirements. Information must be  Tutorial or demonstratio
2. Program/application  Desktop provided self-pace n
containing the Icons with the
information required  Keyboard following:
is accessed according techniques
to company based on EQUIPMENT
procedures. OHS
3. Desktop icons are requiremen  LCD
correctly selected, ts Projector
opened and closed (optional)
for navigation  Overhead
purposes. Projector
4. Keyboard techniques (optional)
are carried out in line  Computer
with OH & S Printer
requirements for safe
use of keyboards. LEARNING
MATERIALS
Books
relating to:
Computer
books and
CDs
LO4.PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE REQUIREMENTS
es Methods
1. Entered data  Software The  Lecture  Observation
are processed commands students/  Group  Questioning
using  Operation trainees discussion  Practical
appropriate and use of must be  Tutorial or demonstratio
software peripheral provided self-pace n
commands. devices with the
2. Data are  Procedures following:
printed out as in producing
required and EQUIPMENT
using transferring
computer files/data  LCD
hardware/per Projector
ipheral (optional)
devices in  Overhead
accordance Projector
with standard (optional)
operating  Computer
procedures. Printer
3. Files and data
are LEARNING
transferred MATERIALS
between
compatible Books
systems using relating to:
computer Computer
software, books and
hardware/ CDs
peripheral
devices in
accordance
with standard
operating
procedures.
LO5. MAINTAIN COMPUTER SYSTEM
es Methods
1. Systems for cleaning,  Cleaning, The  Lecture  Observation
minor maintenance minor students/  Group  Questioning
and replacement of maintenanc trainees discussion  Practical
consumables are e and must be  Tutorial or demonstratio
implemented. replacemen provided self-pace n
2. Procedures for ts of with the
ensuring security of consumable following:
data, including s
regular back-ups and  Creating EQUIPMENT
virus checks are more space
implemented in in hard disk  LCD
accordance with  Reviewing Projector
standard operating programs (optional)
procedures.  Deleting  Overhead
3. Basic file unwanted Projector
maintenance files (optional)
procedures are  Checking  Computer
implemented in line hard disk Printer
with the standard for errors
operating  Viruses and TOOLS AND
procedures. up-to-date ACCESSORIES
anti-virus  Set of screw
programs driver
LEARNING
MATERIALS
 Computer
books and
CDs
 Learning
materials/ac
tivity sheets
Manufacture
r’s manual
SUPPLIES &
MATERIALS
 office
supplies
 diskettes
 CDs
Zip disks
Unit of Competency: PERFORM WORKPLACE SAFETY PRACTICES
Modules Title: PERFORM 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.
LO1. Practice workplace safety, security and hygiene systems, processes and operation
LO2. Responds appropriately to faults, problems and emergency situations
LO3. Maintain safe personal presentation standards

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS, PROCESSES AND
OPERATION
Assessment
Methods
1. Correct healthy,  Health,  Manuals  Self  Written/oral
safety and security safety and  Handbook paced/modul examination
procedures are security safety and ar  Practical
complied in line with procedures security  Demonstratio demonstration
the legislation and  Breaches  Report n
regulation procedures (sample)  Small group
2. Correct health, safety discussion
and security  Distance
procedures are education
followed.
3. Breaches of health,
safety and security
procedures are
identified.
LO2. RESPOND APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY SITUATIONS IN LINE WITH
ENTERPRISE GUIDELINES
Assessment
Methods
1. Emergency and  Emergency The  Self  Written/oral
potential emergency procedure students/ paced/modul examination
are recognized and - Personal trainees ar  Practical
appropriate action injuries must be  Demonstratio demonstration
are taken - Fire provided n Observation
2. Emergency - Electrocutio with the  Small group
procedures are n following: discussion
followed in line with - Natural  Distance
enterprise calamity  Emergency education
procedures and - Criminal procedure
guidelines acts manuals
3. Assistance is sought  Safe  Handbook
from colleagues to personal safety and
resolve or respond to presentatio security
emergency situation n standard  Report
 Emergency
drills –
instruction/g
uidelines
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
es Methods
1. Safe personal  Proper use Students/  Self  Written/oral
standards are of personal trainees paced/modul examination
identified and protective must be ar  Practical
followed in line with equipment provided  Demonstratio demonstratio
enterprise  Waste with the n n
requirements managemen following:  Small group Observation
t discussion
 Pollution  • Modules  Distance
control  Reference education
 Effect of book
pollution  Guidelines
 Types of on waste
pollutants disposal
 Flyers/
brochures
Unit of Competency: PROVIDE EFFECTIVE CUSTOMER SERVICE
Modules Title: PROVIDING EFFECTIVE CUSTOMER SERVICE
Module Descriptor: This module covers the knowledge, skills and attitude in providing
effective customer service. It includes greeting customer, identifying
customer needs, delivering service to customer, handling queries
through telephone, fax machine, internet and email and handling
complaints, evaluation and recommendation.
. Nominal Duration: 6 Hours
Upon completion of this module, the trainee/student must be able to:
LO1.Apply effective verbal and non-verbal communication skills to respond to customer needs
LO2. Provide prompt and quality service to customer
LO3.Handle queries promptly and correctly in line with enterprise procedures
LO4.Handle customer complaints, evaluation and recommendations

LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO RESPOND TO

CUSTOMER NEEDS
es Methods
1. Guests are greeted in  Communica The  Lecture  Written
line with enterprise tion students/  Role-play examination
procedure - Interactive trainees  Simulation  Practical
2. Verbal and non- communica must be demonstratio
verbal tion with provided n
communications are others with the
appropriate to the - Interperson following:
given situation al skills/
3. Non verbal social Equipment
communication of graces with
customer is observed sincerity  LCD
responding to  Safety Projector
customer Practices (optional)
4. Sensitivity to cultural - Safe work  Overhead
and social differences practices Projector
is demonstrated - Personal (optional)
hygiene  Video
 Attitude camera
- Attentive,  TV/monitor
patient and VHS/DVD
cordial player
- Eye-to-eye
contact Tools and
- Maintain Accessories
teamwork
and Recorder /
cooperation microphone
 Theory
- Selling/ Materials
upselling
techniques  Books and
- Interview Videos
techniques relating to
- Conflict customer
resolution service and
- Communica service
tion process philosophy
- Communica Books,
tion barriers brochures,
 Effective manuals
communica
tion skills
 Non-verbal
communica
tion - body
language
 Ability to
work calmly
and
unobtrusive
ly effectively
 Ability to
handle
telephone
inquiries
and
conversatio
ns
 Correct
procedure
in handling
telephone
inquiries
 Prop
er
way
of
hand
ling
com
plain
ts
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
es Methods
1. Appropriate  Communica The  Lecture  Written
interpersonal skills tion students/  Demonstratio examination
are used to ensure - Interactive trainees n  Practical
that customer needs communica must be  Role-play demonstratio
are accurately tion with provided  Simulation n
identified others with the
2. Customer needs are - Interperson following:
assessed for urgency al skills/
so that priority for social Equipment
service delivery can graces with
be identified sincerity  LCD
3. Customers are  Safety Projector
provided with Practices (optional)
information - Safe work  Overhead
4. Appropriate rapport practices Projector
is maintained with - Personal (optional)
customer to enable hygiene  VHS/DVD
high quality service  Attitude player
delivery - Attentive,  Video
5. Personal limitation in patient and camera
addressing customer cordial TV/monitor
needs is identified - Eye-to-eye
and where contact Materials
appropriate, - Maintain
assistance is sought teamwork  Books and
from supervisor and Videos
6. Opportunities to cooperation relating to
enhance the quality  Theory customer
of service and - Selling/ service and
products are taken upselling service
wherever possible techniques philosophy
- Interview Books,
techniques brochures,
- Conflict manuals
resolution
- Communica
tion process
- Communica
tion barriers
 Effective
communica
tion skills
 Non-verbal
communica
tion - body
language
 Ability to
work calmly
and
unobtrusive
ly effectively
 Ability to
handle
telephone
inquiries
and
conversatio
ns
 Correct
procedure
in handling
telephone
inquiries
 Prop
er
way
of
hand
ling
com
plain
ts
LO3. HANDLE QUERIES PROMPTLY AND CORRECTLY IN LINE WITH ENTERPRISE PROCEDURES
es Methods
1. Customer needs are  Uses of The  Lecture  Written
promptly attended to telephone, students/  Demonstratio examination
in line with fax, internet trainees n  Practical
enterprise procedure and e-mail must be  Role-play demonstratio
2. Applied correct  Telephone provided  Simulation n
procedure in using and with the
telephone, fax and electronic following:
internet mail ethics
3. Report is  Procedures Equipment
accomplished in handling
according to queries  LCD
company rules and  Maintain Projector
regulations teamwork (optional)
and  Overhead
cooperation Projector
 Effective (optional)
communica  Computer
tion skills  VHS/DVD
 Non-verbal player
communica  TV/monitor
tion - body Video
language camera
 Ability to
work calmly Materials
and
unobtrusive  Books and
ly effectively Videos
 Ability to relating to
handle customer
telephone service and
inquiries service
and philosophy
conversatio Books,
ns brochures,
manuals
LO4. HANDLE CUSTOMER COMPLAINTS, EVALUATION AND RECOMMENDATIONS

es Methods
1. Guests are greeted  Communica The  Lecture  Written
with a smile and eye- tion students/  Demonstratio examination
to-eye contact - Interactive trainees n  Practical
2. Responsibility for communica must be  Role-play demonstratio
resolving the tion with provided  Simulation n
complaint is taken others with the
within limit of - Interperson following:
responsibility al skills/
3. Nature and details of social Equipment
complaint are graces with
established and sincerity  LCD
agreed with the  Attitude Projector
customer - Attentive, (optional)
4. Appropriate action is patient and  Overhead
taken to resolve the cordial Projector
complaint to the - Eye-to-eye (optional)
customers contact  Computer
satisfaction wherever - Maintain Printer
possible teamwork
and Materials
cooperation
 Interview Books and
skills Videos
 Ability to relating to
work calmly customer
and service and
unobtrusive service
ly effectively philosophy
 Guidelines
in handling
complaints
 Procedures
in
responding
and
resolving
complaints
CORE COMPETENCIES
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
Modules Title: CLEANING AND MAINTAINING KITCHEN PREMISES
Module Descriptor: This module deals with the skills and knowledge on cleaning
and maintaining kitchens, food preparation and storage areas
in commercial cookery or catering operations.
Upon completion of this module the students/trainees will be able to:
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste
LO1. CLEAN, SANITIZE AND STORE EQUIPMENT
Methodolo Assessment
gies Methods
1. Chemicals are  Food The  Discussion/  Direct
selected and used preparation Students / demonstra observation
for cleaning and/or and trainees must tion of the
sanitizing kitchen presentation be provided  Video candidate
equipment and areas with the viewing while
utensils hygienically following: cleaning a
2. Equipment and/or and in kitchen
utensils are cleaned accordance  Written or
and/or sanitized with food EQUIPMENT: oral
safely and according safety and  First Aid Kit questions to
to manufacturer’s occupational  LCD Projector test
instructions health and (Optional) knowledge of
3. Clean equipment safety Overhead candidate’s
and utensils are regulations Projector on cleaning
stored or stacked  Cleaned (Optional) materials and
safely and in the various types equipment
designated place of surfaces, TOOLS AND and hygiene
4. Cleaning equipment large and ACCESSORIES: issues
are used safely in small  Review of
accordance with equipment/u  Floor mops portfolios of
manufacturer’s tensils  Mop evidence and
instructions commonly Squeezer third party
5. Cleaning equipment found in a  Broom workplace
are assembled and commercial (tambo) report of on-
disassembled safely kitchen  Dust pan the-job
6. Cleaning equipment  Various types  Garbage bin performance
are stored safely in of chemicals (4 gals.) of the
the designated and  Liquid soap candidate
position and area equipment dispenser
for cleaning  Paper towel
and sanitizing dispenser
and their  Cleaning
uses Chemicals
 Environment  Detergent
al-friendly Sanitizing
products and agent
practices in
relation to SUPPLIES &
kitchen MATERIALS:
cleaning
 Sanitizing and  Pen
disinfecting  Paper
procedures Notebook
and
techniques LEARNING
 Using and MATERIALS:
storing
cleaning  Manuals
materials and  Books
chemicals  Video (CD)
Materials
safety
handbook
(given by
suppliers).
This details
the proper
use and care
of their
chemicals and
equipment.
LO2. CLEAN AND SANITIZE PREMISES
es Methods
1. Cleaning  Cleaned The  Discu  Direct
schedules various types Students / ssion/ observ
are followed of surfaces, trainees must demo ation
based on large and be provided nstra of the
enterprise small with the tion candid
procedures equipment/u following:  Video ate
2. Chemicals tensils viewi while
and commonly ng cleanin
equipment found in a EQUIPMENT ga
for cleaning commercial kitche
and/or kitchen  First Aid Kit n
sanitizing are  Various  LCD Projector  Writte
used safely types of (Optional) n or
3. Walls, floors, chemicals Overhead oral
shelves and and Projector questi
working equipment (Optional) ons to
surfaces are for cleaning test
cleaned and TOOLS AND knowl
and/or sanitizing ACCESSORIES edge
sanitized and their  Floor mops of
without uses  Mop Squeezer candid
causing  Occupational  Broom ate’s
damage to health and (tambo) on
health or safety  Dust pan cleanin
property requirement  Garbage bin g
4. First aid s for (4 gals.) materi
procedures bending,  Liquid soap als and
are followed lifting, dispenser equip
if accident carrying and  Paper towel ment
caused by using dispenser and
chemicals equipment  Cleaning hygien
happens  Logical and Chemicals e
time-  Detergent issues
efficient Sanitizing  Revie
work flow agent w of
 Environment portfol
al-friendly SUPPLIES & ios of
products and MATERIALS: eviden
practices in ce and
relation to  Pen third
kitchen  Paper party
cleaning  Notebook workpl
 Hygiene and ace
cross- LEARNING report
contaminatio MATERIALS: of on-
n issues the-
related to  Manuals job
food  Books perfor
handling and  Video (CD) mance
preparation Materials of the
 Sanitizing safety candid
and handbook ate
disinfecting (given by
procedures suppliers).
and This details
techniques the proper
 Using and use and care
storing of their
cleaning chemicals and
materials equipment.
and
chemicals
 Waste
management
and disposal
procedures
and practices
LO3. DISPOSE WASTE
es Methods
1. Wastes are  Food The  Discu  Direct
sorted and preparation Students / ssion/ observ
disposed and trainees must demo ation
according to presentation be provided nstra of the
hygiene areas with the tion candid
regulations, hygienically following:  Video ate
enterprise and in viewi while
practices and accordance ng cleani
standard with food EQUIPMENT ng a
procedures safety and kitche
2. Cleaning occupational  First Aid Kit n
chemicals health and  LCD Projector  Writte
are disposed safety (Optional) n or
safely and regulations Overhead oral
according to  Occupational Projector questi
standard health and (Optional) ons to
procedures safety test
3. Linens are requirement TOOLS AND knowl
sorted and s for ACCESSORIES edge
safely bending, of
removed lifting,  Floor mops candid
according to carrying and  Mop ate’s
enterprise using Squeezer on
procedures equipment  Broom cleani
 Logical and (tambo) ng
time-efficient  Dust pan materi
work flow  Garbage bin als
 Hygiene and (4 gals.) and
cross-  Liquid soap equip
contaminatio dispenser ment
n issues  Paper towel and
related to dispenser hygien
food  Cleaning e
handling and Chemicals issues
preparation  Detergent  Revie
 Sanitizing Sanitizing w of
and agent portfol
disinfecting ios of
procedures SUPPLIES & eviden
and MATERIALS ce and
techniques third
 Waste  Pen party
management  Paper workpl
and disposal  Notebook ace
procedures report
and practices LEARNING of on-
MATERIALS the-
job
 Manuals perfor
 Books mance
 Video (CD) of the
Materials candid
safety ate
handbook
(given by
suppliers).
This details
the proper
use and care
of their
chemicals and
equipment.
Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS
Modules Title: PREPARING STOCKS, SAUCES AND SOUPS
Module Descriptor: This module deals with the skills, knowledge, and attitude
required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen
LO1:Prepare stocks, glazes, essences required for menu items.
LO2:Prepare soups required for menu item
LO3:Prepared sauces required for menu items
LO4:Store and reconstitute stocks, sauces and soups.
LO1. PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR MENU ITEMS
es Methods
1. Ingredients  Types of The  Lectur  Direct
and flavoring flavoring students / e/ observ
agents are agents and trainees demo ation
used its must be nstrati of the
according to ingredients provided on candid
standards  Classification with the  Video ate
recipes /types of following: viewin while
defined by stocks,and g prepar
the glazes,. ing
enterprise.  Variety of EQUIPMENT stocks,
2. Variety of flavoring and  LCD essenc
stocks, seasonings Projector es and
sauces,glazes  Uses of (Optional) glazes
, flavorings, flavoring  Overhead requir
seasonings agents, Projector ed for
are produced stocks, (Optional menu
according to glazes and for lecture) items.
the seasoning.  Television  Tests
enterprise and on
standards. multimedia candid
player ate’s
 Whiteboard knowl
 Applicable edge
equipment of
as differe
prescribed nt
by Training kinds
regulation of
stocks,
essenc
TOOLS es and
glazes
 pots and  Revie
pans w of
 bowls and portfol
measuring ios of
cups eviden
 weighing ce and
scales third
 cleaning party
materials workpl
 knife ace
 chopping report
board s of
 wooden on-
spoon the-
 mixing bowl job
 linen perfor
 tea towels mance
 serviettes by the
 table cloth candid
 aprons ate
 uniforms
hair
restraints
-toque,
-caps,
hairnets
SUPPLIES &
MATERIALS
Selection
of stocks
 Stocks
- dark
- light
- beef
- chicken
- vegetable
- fish
- sauces
- basic and
finished
sauces
- reduced
sauces
- thickened
sauces
- Hot, warm
and cold
emulsions
Ingredients
-Meat
-Beef
-Pork
-Poultry
-Seafood
-Roux
-Butter
-Flour
-Salt
-Pepper
-Sugar
-Thickening
agent
 Manuals
 Books
Video
LO2. PREPARE SOUPS REQUIRED FOR MENU ITEMS
Assessment
Methods
1. Correct ingredients  Variety of The  Discussion/  Direct
were selected and soups from students/trai demonstration observation
assembled to different nees must Video viewing of the
prepare soups, recipes for be provided candidate
including stocks different with the while making
and prepared cultural following: soups
garnishes backgrounds  Demonstratio
2. Variety of soups  Identified EQUIPMENT n of sample
were prepared different and TOOLS dishes
according to classification prepared by
enterprise s of soups  LCD the candidate
standards  Common Projector  Written or
3. Clarifying, problems on (Optional) oral
thickening agents soups and  Overhead questions to
and convenience how to Projector test
products were used identify and (Optional candidate’s
where appropriate rectify them for knowledge
4. Soups are  Common lecture) on soups
evaluated for flavor, culinary  Television Review of
color, consistency terms on and portfolios of
and temperature soups and multimedi evidence and
related problems which are a player third party
were identified and used in the  Whiteboa workplace
addressed industry rd reports of on-
5. Soups were  Use of the-job
presented at the various LEARNING performance
right flavor, color, stocks and MATERIALS by the
consistency and bases for a candidate
temperature, in variety of  Manuals
clean service ware soups  Books
without drips and  Principles  Video
using suitable and (CD)
garnishes and techniques
accompaniments of producing
 Organization SUPPLIES &
MATERIALS
al skills and
teamwork
Selection of
 Safe work Stocks
practices - dark
- light
- beef
- chicken
- vegetable
- fish
- sauces
- basic and
finished
sauces
- reduced
sauces
- thickened
sauces
- Hot, warm
and cold
emulsions
 Soups
- Thin
- Clear
- Consommé
- Naturally
thick
- Artificially
thickened
Specialty
soups –
 Stocks
and
sauces
- Stocks
o Beef stock
o Chicken
stock
o Fish stock
o Vegetable
stock
o Brown
stock
- Sauces
o White
o Brown
o Red
o Yellow
 Thickenin
g agents
- Fat flour
o Roux
o Beurre
manie
- Starch -
water
o Flour-
water
o Starch –
water
o Liaison
Convenience
LO3. PREPARED SAUCES REQUIRED FOR MENU ITEM
Assessment
Methods
1. Variety of hot and  Variety of The  Lecture/ 
cold sauces are hot and cold students/trai demonstration D
prepared from sauces nees must b  Video viewing i
classical and  e provided s
contemporary Classificatio with the c
recipes based on ns of sauces following: u
the required menu  Variety of s
items thickening EQUIPMENT s
2. Derivatives were agents and TOOLS i
made from mother  Common o
sauces problems on - LCD n
3. Variety of sauce and Projector /
thickening agents, how to (Optional)
seasonings and identify and - Overhead d
flavorings were rectify them Projector e
used (Optional for m
 Common
appropriately lecture) o
culinary
4. Sauces were - Television n
terms on
evaluated for and s
sauce and
flavor, color and multimedia t
which are
consistency and player r
used in the
related problems - Whiteboard a
industry
are identified and - Applicable t
 Use of
addressed equipment i
various
as o
stocks and
prescribed n
bases for a
by Training  V
variety of
regulations i
sauces
 Principles d
SUPPLIES &
and e
MATERIALS
techniques o
of producing  Stocks and
sauce v
sauces
 Organization- i
Stocks
al skills and o e
Beef stock
teamwork o w
Chicken
 Safe work i
stock n
practices o Fish stock g
 Hygienic o Vegetable
principles stock
and o Brown
practices stock
- Sauces
o White
o Brown
o Red
o Yellow
 Thickening
agents
- Fat flour
o Roux
o Beurre
manie
- Starch -
water
o Flour-water
o Starch –
water
o Liaison
- Convenienc
e products
o Bases
 Manuals
Books
LO4. STORE AND RECONSTITUTE STOCKS, SAUCES AND SOUPS
Assessment
Methods
1. Stocks, sauces  Hygienic The D  Direct
and soups are principles and students/trai obse
stored correctly at practices nees must  rvati
the right  Storing and be provided on of
temperature to reconstituting with the the
maintain optimum procedure for following: cand
freshness and stocks, idate
quality sauces and EQUIPMENT while
2. Stocks, sauces soups and TOOLS reco
and soups are re-  Logical and nstit
heated/reconstitut - LCD uting
time efficient
ed to appropriate Projector stock
work flow
standards of (Optional) s,
 Principles and
consistency - Overhead sauc
techniques of
Projector es
storing stocks
(Optional for and
and sauces
lecture) soup
according to
- Television s
industry
and  Demo
standards
multimedia nstra
 Organizationa player tion
l skills and - Whiteboard
teamwork of
 Safe work sam
- LEARNING
practices MATERIALS ple
dish
- Manuals es
- Books prep
- Video (CD) ared
by
TOOLS the
cand
- pots and idate
pans  Writte
- bowls and n or
measuring oral
cups ques
- weighing tions
scales to
- cleaning test
materials cand
idate
SUPPLIES & ’s
LEARNING know
MATERIALS ledg
e on
 Stocks sauc
- dark es,
- light soup
- beef s
- chicken and
- vegetable stock
- fish s
- sauces  Revie
- basic and w of
finished portf
sauces olios
- reduced of
sauces evid
- thickened ence
sauces and
- Hot, warm third
and cold party
emulsion work
s plac
 Soups e
- Thin repor
- Clear ts of
- Consom on-
mé the-
- Naturally job
thick perfo
Artificially rman
thickened ce
 Stocks by
and the
sauces cand
- Stocks idate
Beef , e.g.
stock men
Chicken us
stock
Fish
stock
Vegetabl
e stock
Brown
stock
Sauces
White
Brown
Red
Yellow
 Thickenin
g agents
Fat flour
Roux
Beurre
manie
Starch -
water
Flour-
water
Starch –
water
Liaison
Convenie
nce
products
Bases
Bouillon
cubes or
powders
Flavor
enhancer
s
Demi
glaze
Flavoring
packs –
sinigang,
Unit of Competency: PREPARE APPETIZERS
Modules Title: PREPARING APPETIZERS
Module Descriptor: This module deals with the skills and knowledge required
in preparing and presenting hot and cold appetizers

LO1. Perform Mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers
LO1. Identify conference objectives.
Assessment
Methods
1. Overall context and • Conference The students / • Discussion • Project to develop
scope of the conference session trainees must • Lecture a program for a
are identified. formats be provided • Simulation conference
2. Specific conference • Provided a with the • Case study • Questioning to
objectives are developed range of following: assess knowledge of
and agreed with in options for programming for
consultation with conference different types of
colleagues and/or guests staging and EQUIPMENT: conferences
venue set ups • Review of
• Could • LCD Projector portfolios of
identify the (optional) evidence and third
needs of • Overhead party workplace
different Projector reports of on-the-job
market (optional) performance by the
segments in • Computer candidate.
relation to •Printer
conference
activities (eg. TOOLS AND
Corporate, ACCESSORIES:
associations,
government).
•Software for
• Detailed
presentation
knowledge of
skills
the range of
options
available to
conference
organizers in
terms of
venues,
staging, format
and pre/post
tour
components.
LEARNING
• Use
MATERIALS:
electronic
equipment
• Books relating
to event
management
•Books and
videos relating
to public
speaking
LO2. Design conference program
Assessment
Methods
1. Dates and time are • Designing a The students / • Discussion • Project to develop
set to meet agreed practical trainees must • Lecture a program for a
objectives. conference be provided • Simulation conference
2. A theme is developed program to meet with the • Case study • Questioning to
to complement event overall objectives following: assess knowledge of
objectives. and the needs of programming for
3. Overall event format the target different types of
is developed within audience within EQUIPMENT: conferences
known budget, venue budget guidelines • Review of
and staging constraints. • Organizational • LCD Projector portfolios of
4. Relevant components skills in terms of (optional) evidence and third
are identified, designed event planning • Overhead party workplace
and integrated in the • Use of Projector reports of on-the-
program. technology and (optional) job performance by
5. The use of equipment for • Computer the candidate.
appropriate coordination of •Printer
technological options events and
are identified and programs TOOLS AND
integrated in program • Communication ACCESSORIES:
development. skills to clarify
6. A business program is information on
•Software for
developed to procedures and
presentation
incorporate an systems to the
skills
appropriate range of host organization
activities.
LEARNING
MATERIALS:
• Books
relating to
event
management
•Books and
videos relating
to public
speaking
LO3. Finalize program details
Assessment
Methods
1. The proposed event • Conference The students / • Discussion • Project to
program is presented session formats trainees must • Lecture develop a program
within required • Provided a range be provided • Simulation for a conference
timeframe. of options for with the • Case study • Questioning to
2. Approval of program conference following: assess knowledge
details is obtained. staging and venue of programming for
3. Appropriate actions set ups different types of
are undertaken in • Detailed EQUIPMENT: conferences
relation to the knowledge of the • Review of
dissemination and range of options • LCD Projector portfolios of
publication of the event available to (optional) evidence and third
program. conference • Overhead party workplace
organizers in Projector reports of on-the-
terms of venues, (optional) job performance by
staging, format • Computer the candidate.
and pre/post tour •Printer
components.
• Use electronic TOOLS AND
equipment ACCESSORIES:
• Organizational
skills in terms of
•Software for
event planning
presentation
• Use of
skills
technology and
equipment for
LEARNING
coordination of
MATERIALS:
events and
programs
• Communication • Books
skills to clarify relating to
information on event
procedures and management
systems to the
host organization •Books and
videos relating
to public
speaking
Unit of Competency: SELECT EVENT VENUE AND SITE
Modules Title: Selecting event venue and site

Module Descriptor: This unit covers the knowledge, skills, behaviour and
motivations required to undertake the venue/site
selection process for a major event comprising multiple
components. It requires the application of significant
analytical and research skills to complete the process of
matching an event to a particular site or venue.
Summary of Learning Outcomes:
LO1. Analyze venue or site requirements
LO2. Source event venues or sites
LO3. Confirm venue or site arrangements
LO1. Analyze venue or site requirements
Assessment
Methods
1. Venue or site • Research and The students / • Discussion • Evaluation of the
requirements are select an trainees must be • Lecture suitability of a venue
analyzed based on the appropriate provided with the • Simulation or site selected by
detailed requirements of venue or site for following: • Case study the candidate
the proposed event with a nominated through attendance
multiple components. event at the event
2. Accurate and complete comprising EQUIPMENT: • Case studies to
specifications of the multiple assess ability to
venue or site are components • LCD Projector source and select
developed to facilitate • Interpreted (optional) venues and sites for
the research process. the range of • Overhead different types of
3. The needs of the information Projector events
stakeholders are used in the (optional) • Review of
integrated, including venue and site • Computer documentation and
those with disabilities, selection •Printer specifications
into venue or site process prepared by the
specifications. • Different TOOLS AND candidate
venue and site ACCESSORIES: • Review of
options within portfolios of
the local area. evidence and third
•Software for
• The different party workplace
presentation skills
styles of venues reports of on-the-job
and sites, SUPPLIES & performance by the
services offered MATERIALS: candidate.
and their
suitability for •Sample
particular event brochures of
types locations and sites
LEARNING
MATERIALS:
•Books and
videos relating to
event
management
•Internet sites of
locations and
event places
LO2. Source event venues or sites
Assessment
Methods
1. Potential venues or • Research and The students / • Discussion • Evaluation of the
sites are researched on select an trainees must be • Lecture suitability of a
using appropriate appropriate provided with the • Simulation venue or site
information sources and venue or site for following: • Case study selected by the
research methods. a nominated candidate through
2. The suitability of event attendance at the
venues or sites is comprising EQUIPMENT: event
assessed based on multiple • Case studies to
comparison of services components • LCD Projector assess ability to
offered with • Interpreted (optional) source and select
specifications. the range of • Overhead venues and sites for
3. The need for and the information Projector different types of
nature of contingency used in the (optional) events
planning required by the venue and site • Computer • Review of
venues or sites are selection •Printer documentation and
assessed. process specifications
4. Venue or site capacity • Different prepared by the
to deliver quality venue and site candidate
SUPPLIES &
outcomes in relation to options within • Review of
MATERIALS:
customer service, the local area. portfolios of
cooperative evidence and third
•Sample
management, and past party workplace
brochures of
experience is assessed. reports of on-the-
locations and sites
5. Personnel from job performance by
potential venues or sites the candidate.
is negotiated and liaised LEARNING
with to ensure all event MATERIALS:
requirements can be met
and to address potential •Books and
problem areas. videos relating to
6. The need for tentative event
bookings is assessed and management
prompt action is taken.
7. When required, •Internet sites of
multiple site and venue locations and
selection is coordinated event places
in a logical manner.
8. Clear and accurate
briefings on venue or site
options are provided to
colleagues and key
stakeholders to include
recommendation and
rationale.
LO3. Confirm venue or site arrangements
Assessment
Methods
1. Venue or site • Research and The students / • Discussion • Evaluation of the
arrangements are select an trainees must be • Lecture suitability of a
accurately confirmed in appropriate provided with the • Simulation venue or site
writing when the venue or site for following: • Case study selected by the
selection process is a nominated candidate through
finalized. event attendance at the
2. Venue or site contracts comprising EQUIPMENT: event
are reviewed and signed multiple • Case studies to
within appropriate components • LCD Projector assess ability to
timeframes and within • Interpreted (optional) source and select
the scope of individual the range of • Overhead venues and sites for
responsibility. information Projector different types of
3. Specific venue and site used in the (optional) events
planning issues are venue and site • Computer • Review of
integrated into overall selection •Printer documentation and
event management process specifications
systems promptly. • Different prepared by the
venue and site candidate
SUPPLIES &
options within • Review of
MATERIALS:
the local area. portfolios of
• The different evidence and third
•Sample
styles of venues party workplace
brochures of
and sites, reports of on-the-
locations and sites
services offered job performance by
and their the candidate.
suitability for
particular event LEARNING
types MATERIALS:
• Presentation
styles for venue •Books and
and site videos relating to
information and event
interpretation management
of this
information •Internet sites of
• The features locations and
and event places
requirements of
a typical venue
or site contracts
• Typical
operational
structures
within a venue
including
relevant
personnel,
internal
networks and
interrelationship
s and reporting
structures.
Unit of Competency: DEVELOP AND UPDATE EVENT INDUSTRY

KNOWLEDGE
Modules Title: Developing and update event industry knowledge
Module Descriptor: This unit covers the knowledge, skills, behavior and
motivations required to develop and update general
knowledge of the meetings and events industry including industry
structure, legal issues and current technology. This knowledge
underpins effective performance in all meeting and event
organization and management roles.
LO1.Source and apply information on the structure and operation of the

event industry
LO2. Source and apply information on ethical and legal issues for the event
industry
LO3. Source and apply information on event industry technology
LO4. Update event industry knowledge
LO1. Source and apply information on the structure and operation of the event
industry.
Assessment
Methods
1. Sources of • Industry The students / • Discussion • Case studies and
information on the knowledge can be trainees must be • Lecture problem solving to
event industry are applied to work provided with • Simulation assess application of
identified correctly activities to the following: • Case study knowledge to
including information maximize effective different event
relating to: performance organization
- industry structure • Knowledge of EQUIPMENT: situations and
- different event types ways to maintain contexts
and staging elements currency of • LCD Projector • Questions to
- event protocols knowledge. (optional) assess knowledge of
- major industry • Main types of • Overhead different aspects of
bodies/associations events : Projector the events industry
- impacts of events on - objectives/roles (optional) as detailed in the
local economies - scope • Computer evidence guide
- career opportunities. - nature of •Printer • Review of
2. Knowledge of the audience portfolios of
event industry is used - key stakeholders evidence and third
to enhance the quality - key elements of party workplace
LEARNING
of work performance. staging an event MATERIALS: reports of on-the-
job performance by
• Structure and • Books and the candidate.
function of the videos relating
events industry, to event
including: management
- relationships
between the
events industry
and other
industries
- entertainment
- businesses and
organizations
involved in the
industry, and
- key motivations
for hosting events
• The role and
impact of events
on local
economies
• Legal and ethical
issues that impact
on event
management
including
overview of
relevant
• legislation
• Current and
emerging
technology for
different aspects
of the event
management
process.
• Use of office
electronic
equipment
• Research skills
to seek
information on
industry
developments
• Communication
skills
LO2. Source and apply information on ethical and legal issues for the event industry
Assessment
Methods
1. Information on legal • Industry The students / • Discussion • Case studies and
and ethical issues is knowledge can be trainees must • Lecture problem solving to
obtained to assist applied to work be provided • Simulation assess application of
effective work activities to with the • Case study knowledge to
performance. maximize effective following: different event
2. Day-to-day event performance organization
organization activities • Knowledge of situations and
are conducted in ways to maintain EQUIPMENT: contexts
accordance with legal currency of • Questions to
obligations and ethical knowledge. • LCD Projector assess knowledge of
industry practices. • Main types of (optional) different aspects of
events : • Overhead the events industry
- objectives/roles Projector as detailed in the
- scope (optional) evidence guide
- nature of • Computer • Review of
audience •Printer portfolios of
- key stakeholders evidence and third
- key elements of party workplace
staging an event reports of on-the-
LEARNING
• Structure and job performance by
MATERIALS:
function of the the candidate.
events industry,
• Books and
including:
videos relating
- relationships
to event
between the
management
events industry
• Labor Code of
and other
the Philippines
industries
• Obligations
- entertainment
and contracts
- businesses and
organizations
involved in the
industry, and
- key motivations
for hosting events
• The role and
impact of events
on local
economies
issues that impact
on event
management
including overview
of relevant
• legislation
• Current and
emerging
technology for
different aspects of
the event
management
process.
• Use of office
electronic
equipment
• Research skills to
seek information
on industry
developments
•Communication
skills
LO3. Source and apply information on event industry technology
Assessment
Methods
1. Information on • Industry The students / • Discussion • Case studies and
current and emerging knowledge can be trainees must • Lecture problem solving to
technologies that applied to work be provided • Simulation assess application of
impact on event activities to with the • Case study knowledge to
organization maximize effective following: different event
processes are performance organization
obtained. • Knowledge of situations and
2. The potential ways to maintain EQUIPMENT: contexts
effects of different currency of • Questions to
technologies are knowledge. • LCD Projector assess knowledge of
assessed on the event • Main types of (optional) different aspects of
organization process. events : • Overhead the events industry
3. Knowledge of -objectives/ Projector as detailed in the
current and emerging roles (optional) evidence guide
technology is applied - scope • Computer • Review of
in day-to-day work - nature of audience •Printer portfolios of
activities. - key stakeholders evidence and third
- key elements of party workplace
staging an event reports of on-the-
LEARNING
MATERIALS:
function of the the candidate.
events industry,
• Books and
including:
videos relating
-relationships
to event
between the events
management
industry and other
• Labor Code of
industries
the Philippines
-entertainment
• Obligations
- businesses and
and contracts
organizations
involved in the
industry, and
- key motivations for
hosting events
• The role and
impact of events on
local economies
issues that impact
on event
management
including overview
of relevant
• legislation
• Current and
emerging
technology for
the event
management
process.
• Use of office
electronic
equipment
seek information on
industry
developments
• Communication
skills
LO4. Update event industry knowledge
Assessment
Methods
1. A range of • Industry The students / • Discussion • Case studies and
opportunities is knowledge can be trainees must • Lecture problem solving to
identified and used to applied to work be provided • Simulation assess application of
update knowledge of activities to with the • Case study knowledge to
events industry. maximize effective following: different event
2. Monitor current performance organization
issues of concern to • Knowledge of EQUIPMENT: situations and
the industry. ways to maintain contexts
3. Current issues of currency of • LCD Projector • Questions to
concern to the knowledge. (optional) assess knowledge of
industry are • Main types of • Overhead different aspects of
monitored. events : Projector the events industry
4. Updated knowledge -objectives/ (optional) as detailed in the
are shared with guests roles • Computer evidence guide
and colleagues as - scope •Printer • Review of
appropriate, and - nature of audience portfolios of
incorporated into day- - key stakeholders evidence and third
to-day work activities. - key elements of LEARNING party workplace
staging an event MATERIALS: reports of on-the-
function of the • Books and the candidate.
events industry, videos relating
including: to event
-relationships management
between the events • Labor Code of
industry and other the Philippines
industries • Obligations
-entertainment and contracts
- businesses and
organizations
involved in the
industry, and
- key motivations for
hosting events
• The role and
impact of events on
local economies
issues that impact
on event
management
including overview
of relevant
• legislation
• Current and
emerging
technology for
the event
management
process.
• Use of office
electronic
equipment
seek information on
industry
developments
• Communication
skills
Unit of Competency: PROVIDE ON SITE EVENT MANAGEMENT SERVICE
Modules Title: Providing on site event management service

Module Descriptor: This unit covers the knowledge, skills, behavior and
motivations required to coordinate the final preparation
and set-up of a major event comprising multiple
components and to manage all aspects of the onsite
operation. On-site management requires
considerable communication,
negotiation and problem solving skills and would
normally be undertaken by senior meeting or events
personnel.
LO1. Prepare for on site management
LO2. Oversee meeting/event set up
LO3. Monitor meeting/event operation
LO4. Oversee meeting/event breakdown
LO1. Prepare for on site management
Assessment
Methods
1. Plans for on-site • On-site The students / • Discussion • Evaluation of the
management are operation of a trainees must be • Lecture operational
developed in meeting or event provided with the • Simulation efficiency and
accordance with including all following: • Case study service quality at
agreed procedures for aspects of an event site
the meeting or event. preparation, set managed by the
2. Final arrangements up, operation and EQUIPMENT: candidate
for all aspects of the move out • Evaluation of
meeting or event are • Issues and • LCD Projector reports prepared
checked and any problems that (optional) by the candidate
discrepancies are may arise during • Overhead on the event
attended to. the conduct of Projector management
3. Materials are meetings/events. (optional) process, including
created and collated to • Logistics for on • Computer the issues and
facilitate effective on- site management • Printer challenges
site management. including: • Communication associated with
4. An accurate briefing - Contractor equipment delivering effective
is provided to communication outcomes
operational staff and mechanisms and • Review of
contractors prior to the protocols (e.g. LEARNING documentation
meeting or event in an main liaison MATERIALS: such as running-
appropriate format person within a sheets and other
including clarification venue, hierarchy • Books and site management
of roles and of control, walkie- videos relating to plans prepared by
responsibilities. talkie options) event the candidate
- Running sheets management • Review of staff or
and how they are • Obligations and supplier briefing
used Contracts documents and
- The importance reconfirmation
of and techniques checklists prepared
for managing by the candidate
stress and time • Written and oral
during the questioning or
operation of an interview to test
event knowledge of
- Characteristics of management
written contractor procedures and
documentation systems, meeting
including event and event
order and other documentation
technical requirements and
specifications negotiating
- Safety/risk issues techniques
associated with • Review of
the movement of portfolios of
numbers of evidence and third
people at meeting party workplace
and event venues. reports of on-the-
• Presence of job performance by
commercially- the candidate.
realistic time
pressures related
to the operation
of an event
LO2. Oversee meeting/event set up
Assessment
Methods
1. Contact with the • On-site The students / • Discussion • Evaluation of the
nominated contractor operation of a trainees must be • Lecture operational
personnel is meeting or event provided with the • Simulation efficiency and
established at the including all following: • Case study service quality at
appropriate time to aspects of an event site
reconfirm all preparation, set managed by the
requirements. up, operation and EQUIPMENT: candidate
2. Necessary move out • Evaluation of
adjustments are made • Issues and • LCD Projector reports prepared
and agreed with the problems that (optional) by the candidate
contractors. may arise during • Overhead on the event
3. All aspects of the the conduct of Projector management
event or meeting set meetings/events. (optional) process, including
up are checked against • Logistics for on • Computer the issues and
the pre-arranged site management •Printer challenges
agreements, including: including: • Communication associated with
- availability of all - Contractor equipment delivering effective
materials and communication outcomes
equipment mechanisms and LEARNING • Review of
- room set up protocols (e.g. MATERIALS: documentation
- staging main liaison such as running-
- technical equipment person within a • Books and sheets and other
- display and signage venue, hierarchy videos relating to site management
- food and beverage of control, walkie- event plans prepared by
arrangements talkie options) management the candidate
- registration areas. - Running sheets • Obligations and • Review of staff or
4. The venue space and and how they are Contracts supplier briefing
the set up of the used documents and
equipment are checked - The importance reconfirmation
to allow for easy of and techniques checklists prepared
access, especially for for managing by the candidate
those with disabilities, stress and time • Written and oral
and to avoid risk of during the questioning or
injury to guests, operation of an interview to test
delegates and event knowledge of
colleagues. - Characteristics of management
5. Any deficiencies and written contractor procedures and
discrepancies are documentation systems, meeting
identified and prompt including event and event
action is taken to order and other documentation
rectify the situation. technical requirements and
6. Additional on-site specifications negotiating
staff is briefed on the - Safety/risk issues techniques
full details of the associated with • Review of
meeting or event the movement of portfolios of
operation including numbers of evidence and third
communication and people at meeting party workplace
control mechanisms. and event venues. reports of on-the-
• Presence of job performance
commercially- by the candidate
realistic time
pressures related
to the operation
of an event
LO3. Monitor meeting/event operation
Assessment
Methods
1. Sessions and • On-site The students / • Discussion • Evaluation of the
activities are operation of a trainees must be • Lecture operational
monitored throughout meeting or event provided with the • Simulation efficiency and
the meeting or event including all following: • Case study service quality at
through observation aspects of an event site
and appropriate preparation, set managed by the
reporting processes. up, operation and EQUIPMENT: candidate
2. Problems are move out • Evaluation of
identified as they arise • Issue • LCD Projector reports prepared
and prompt action is (optional) by the candidate
taken to resolve the s and problems • Overhead on the event
situation. that may arise Projector management
3. Additional during the (optional) process, including
requirements are conduct of • Computer the issues and
identified and promptly meetings/events. •Printer challenges
organized. • Logistics for on • Communication associated with
4. The guest is liaised site management equipment delivering effective
with throughout the including: outcomes
meeting or event to - Contractor LEARNING • Review of
ensure it is progressing communication MATERIALS: documentation
to his/her satisfaction. mechanisms and such as running-
5. All contractors are protocols (e.g. sheets and other
• Books and
liaised with to ensure main liaison site management
videos relating to
effective delivery of person within a plans prepared by
event
services. venue, hierarchy the candidate
management
of control, walkie- • Review of staff or
• Obligations and
talkie options) supplier briefing
Contracts
- Running sheets documents and
and how they are reconfirmation
used checklists prepared
- The importance by the candidate
of and techniques • Written and oral
for managing questioning or
stress and time interview to test
during the knowledge of
operation of an management
event procedures and
- Characteristics of systems, meeting
written contractor and event
documentation documentation
including event requirements and
order and other negotiating
technical techniques
specifications • Review of
- Safety/risk issues portfolios of
associated with evidence and third
the movement of party workplace
numbers of reports of on-the-
people at meeting job performance
and event venues. by the candidate
• Presence of
commercially-
realistic time
pressures related
to the operation
of an event
LO4. Oversee meeting/event breakdown
Assessment
Methods
1. The breakdown of • On-site The students / • Discussion • Evaluation of the
the meeting or event is operation of a trainees must be • Lecture operational
overseen to ensure it is meeting or event provided with the • Simulation efficiency and
completed in including all following: • Case study service quality at
accordance with aspects of an event site
agreements. preparation, set managed by the
2. The packing and up, operation and EQUIPMENT: candidate
removal of all materials move out • Evaluation of
and equipment are • Issues and • LCD Projector reports prepared
coordinated in problems that (optional) by the candidate
accordance with pre- may arise during • Overhead on the event
arranged details. the conduct of Projector management
3. The venue is checked meetings/events. (optional) process, including
to ensure items and • Logistics for on • Computer the issues and
belongings are not left site management •Printer challenges
behind. including: • Communication associated with
4. Accounts are - Contractor equipment delivering effective
checked and signed in communication outcomes
accordance with mechanisms and LEARNING • Review of
contractor agreements. protocols (e.g. MATERIALS: documentation
5. Any outstanding main liaison such as running-
items requiring post- person within a sheets and other
• Books and
event action are noted. venue, hierarchy site management
videos relating to
of control, walkie- plans prepared by
event
talkie options) the candidate
management
- Running sheets • Review of staff or
and how they are • Obligations and supplier briefing
used Contracts documents and
- The importance reconfirmation
of and techniques checklists prepared
for managing by the candidate
stress and time • Written and oral
during the questioning or
operation of an interview to test
event knowledge of
- Characteristics of management
written contractor procedures and
documentation systems, meeting
including event and event
order and other documentation
technical requirements and
specifications negotiating
- Safety/risk issues techniques
associated with • Review of
the movement of portfolios of
numbers of evidence and third
people at meeting party workplace
and event venues. reports of on-the-
• Realistic ratios job performance
of operational by the candidate
staff to delegates
and guests
• Presence of
commercially-
realistic time
pressures related
to the operation
of an event
• Safety standards
Unit of Competency: DEVELOP AND UPDATE KNOWLEDGE ON

PROTOCOL
Modules Title: Developing and updating knowledge on protocol
Module Descriptor: This units covers the knowledge, skills, behavior and
motivations required to develop and apply knowledge of
protocol to a range of hospitality related activities. It is
particularly relevant to those involved in the
management and operation of events, including
functions.
LO1. Seek information on appropriate protocol
LO2. Integrate appropriate protocol procedures into work activities
LO3. Update knowledge of protocol
LO1. Seek information on appropriate protocol
Assessment
Methods
1. Accurate information on • Knowledge of The students / • Discussion • Case studies and
protocol is acquired. where to source trainees must be • Lecture projects to assess
2. Relevant protocol accurate provided with the • Simulation ability to apply
information is accessed in information on following: • Case study knowledge of
response to workplace protocol for specific protocol to
needs. situations different work
• Knowledge of EQUIPMENT: place situations
protocols as • Oral or written
specified under • LCD Projector questions to assess
underpinning (optional) knowledge of
knowledge and • Overhead protocol for
skills. Projector different situations
• Importance and (optional) • Review of
role of protocol in • Computer portfolios of
different events and •Printer evidence and third
situations •Communication party workplace
• Key sources of equipment reports of on-the-
information on job performance by
protocol the candidate.
• Main types of civic
LEARNING
functions held in the
MATERIALS:
Philippines
• Books and
videos relating to
event
management
• Risk
Management
Manuals
• Business
Etiquette and
Protocol
LO2. Integrate appropriate protocol procedures into work activities
Assessment
Methods
1. The areas of work • Knowledge of The students / • Discussion • Case studies and
activity that require where to source trainees must be • Lecture projects to assess
appropriate use of protocol accurate provided with the • Simulation ability to apply
are identified in a timely information on following: • Case study knowledge of
manner. protocol for specific protocol to
2. The correct use of situations different work
protocol is integrated into • Knowledge of EQUIPMENT: place situations
work activities. protocols as • Oral or written
3. Colleagues and other specified under • LCD Projector questions to assess
stakeholders are liaised underpinning (optional) knowledge of
with to determine knowledge and • Overhead protocol for
appropriate protocol skills. Projector different situations
requirements. • Importance and (optional) • Review of
4. Appropriate information role of protocol in • Computer portfolios of
on protocol is provided to different events and •Printer evidence and third
colleagues and situations •Communication party workplace
stakeholders. • Key sources of equipment reports of on-the-
LEARNING
MATERIALS:
Philippines
• Philippines ranking
• Books and
system including
videos relating to
order of
event
precedence, ranks
management
and forms of
• Risk
address and wearing
Management
of honours and
Manuals
medals
• Business
• Appropriate
Etiquette and
protocols for the
Protocol
involvement of
indigenous peoples
and other cultural
• Groups in events
• Correct use of
national symbols
including flags,
anthems and
military salutes
• Forms of address
for different vips
and dignitaries,
both for written
correspondence and
in oral
communication
• Protocol
procedures for
different types of
function including:
- arrival procedures,
including for heads
of government
officials
- introduction
protocols and order
of speakers
- order of
precedence for
official guests
- seating
arrangements
LO3.Update knowledge and protocol
Assessment
Methods
1. Opportunities are • Knowledge of The students / • Discussion • Case studies and
identified and used to where to source trainees must be • Lecture projects to assess
update protocol accurate provided with the • Simulation ability to apply
knowledge, information on following: • Case study knowledge of
2. Updated knowledge is protocol for specific protocol to
shared with guests and situations different work
colleagues and • Knowledge of EQUIPMENT: place situations
incorporated into day-to- protocols as • Oral or written
day working activities. specified under • LCD Projector questions to assess
underpinning (optional) knowledge of
knowledge and • Overhead protocol for
skills. Projector different situations
• Importance and (optional) • Review of
role of protocol in • Computer portfolios of
different events and •Printer evidence and third
situations •Communication party workplace
• Key sources of equipment reports of on-the-
LEARNING
Philippines MATERIALS:
• Philippines ranking
system including • Books and
order of videos relating to
precedence, ranks event
and forms of management
address and wearing • Risk
of honours and Management
medals Manuals
• Appropriate • Business
protocols for the Etiquette and
involvement of Protocol
indigenous peoples
and other cultural
• Groups in events
• Correct use of
national symbols
including flags,
anthems and
military salutes
• Forms of address
for different vips
and dignitaries,
both for written
correspondence and
in oral
communication
• Protocol
procedures for
different types of
function including:
- arrival procedures,
including for heads
of government
officials
- introduction
protocols and order
of speakers
- order of
precedence for
official guests
- seating
arrangements
Unit of Competency: MANAGE CONTRACTORS FOR INDOOR EVENTS
Modules Title: Managing contractors for indoor events
Module Descript ..... This unit covers the knowledge, skills, behavior and motivations
required to manage the staging and operation of a major indoor
event comprising multiple components. It does not cover the high
levels of technical expertise required to actually provide these
services, but focuses on the key knowledge and skills required to
oversee the process from an organizational and contractor
management perspective. This role may be undertaken by a
manager working within an event venue, by an external event
manager or a combination.
LO1. Identify event operational requirements
LO2. Source contractors
LO3. Monitor contractors
LO1. Identify event operational requirements
Assessment
Methods
1. Event staging • Roles and The students / • Discussion • Evaluation of the
requirements are responsibilities of trainees must be • Lecture staging at an event
analyzed based on a organizations provided with the • Simulation managed by the
detailed review of all involved in event following: • Case study candidate through
aspects of the proposed staging attendance at the
event with multiple • Suppliers of staging event
components. services and sources EQUIPMENT: • Review of
2. An accurate summary of information on documentation
of staging requirements staging services • LCD Projector used to manage
is developed for each • Risk management (optional) contractors
event component in issues to be • Overhead prepared by the
consultation with key considered for key Projector (optional) candidate
stakeholders. areas of event • Computer • Questioning of
3. Safety and risk staging •Printer contractors to
management issues are • Knowledge of •Communication assess the
incorporated into all terminology, services equipment organizational skills
planning documentation and key technology of the candidate
and processes. in key areas of LEARNING • Case studies to
staging including: MATERIALS: assess ability to
- catering determine staging
- venue decoration requirements for
• Books and
- audio-visual options different events
videos relating to
- sound amplification event management • Oral or written
- lighting questions to assess
- rigging knowledge of key
- live entertainment staging services
- registration areas and relevant
- display terminology
- security • Review of
- electronic media portfolios of
coverage of events evidence and third
- safety equipment. party workplace
• The key inclusions reports of on-the-
for contractor job performance by
briefing or the candidate.
specification
documents.
• Organizational skills
in terms of event
planning
• Analytical skills to
assess risks
associated with the
staging of
events/programs
• Use of technology
and equipment for
coordination of
events/programs in
order to assess
systems
• Communication
skills to clarify
information on
procedures and
systems for the
management of
events
LO2. Source contractors
Assessment
Methods
1. Appropriate • Roles and The students / • Discussion • Evaluation of
contractors are responsibilities of trainees must be • Lecture the staging at an
identified and sourced organizations provided with • Simulation event managed
to provide services for involved in event the following: • Case study by the candidate
the event. staging through
2. Accurate briefings or • Suppliers of attendance at the
specifications on staging services EQUIPMENT: event
precise staging and sources of • Review of
requirements are information on • LCD Projector documentation
provided to staging services (optional) used to manage
contractors. • Risk • Overhead contractors
3. Complete and timely management Projector prepared by the
quotations are issues to be (optional) candidate
obtained for the considered for • Computer • Questioning of
provision of services. key areas of event •Printer contractors to
4. Quotations are staging •Communication assess the
analyzed and • Knowledge of equipment organizational
contractors are terminology, skills of the
selected in consultation services and key candidate
with key stakeholders. technology in key • Case studies to
5. Agreements are areas of staging LEARNING assess ability to
confirmed with including: MATERIALS: determine
contractors in writing - catering staging
to include details and - venue • Books and requirements for
costs of all services. decoration videos relating to different events
- audio-visual event • Oral or written
options management questions to
- sound assess knowledge
amplification of key staging
- lighting services and
- rigging relevant
- live terminology
entertainment • Review of
- registration portfolios of
areas evidence and
- display third party
- security workplace
- electronic media reports of on-the-
coverage of job performance
events by the candidate.
- safety
equipment.
• The key
inclusions for
contractor
briefing or
specification
documents.
• Organizational
skills in terms of
event planning
• Analytical skills
to assess risks
associated with
the staging of
events/programs
• Use of
technology and
equipment for
coordination of
events/programs
in order to assess
systems
• Communication
skills to clarify
information on
procedures and
systems for the
management of
events
LO3. Monitor contractors
Assessment
Methods
1. Progress, including • Roles and The students / • Discussion • Evaluation of
safety issues, is responsibilities of trainees must be • Lecture the staging at an
monitored at regular organizations provided with • Simulation event managed
intervals through involved in event the following: • Case study by the candidate
ongoing liaison with staging through
contractors and other • Suppliers of attendance at the
stakeholders. staging services EQUIPMENT: event
2. The need for and sources of • Review of
adjustments is information on • LCD Projector documentation
identified and staging services (optional) used to manage
appropriate changes • Risk • Overhead contractors
are organized with management Projector prepared by the
confirmation in writing. issues to be (optional) candidate
3. Adjustments are considered for • Computer • Questioning of
negotiated to maintain key areas of event •Printer contractors to
the integrity and staging •Communication assess the
quality of the event. • Knowledge of equipment organizational
4. Wok completed is terminology, skills of the
evaluated against services and key candidate
event requirements technology in key • Case studies to
and time schedules and areas of staging assess ability to
LEARNING
appropriate action is including: determine staging
MATERIALS:
taken to address - catering requirements for
delays. - venue different events
decoration • Books and • Oral or written
- audio-visual videos relating to questions to
options event assess knowledge
- sound management of key staging
amplification services and
- lighting relevant
- rigging terminology
- live • Review of
entertainment portfolios of
- registration evidence and third
areas party workplace
- display reports of on-the-
- security job performance
- electronic media by the candidate.
coverage of
events
- safety
equipment.
• The key
inclusions for
contractor
briefing or
specification
documents.
• Organizational
skills in terms of
event planning
• Analytical skills
to assess risks
associated with
the staging of
events/programs
• Use of
technology and
equipment for
coordination of
events/programs
in order to assess
systems
• Communication
skills to clarify
information on
procedures and
systems for the
management of
events
TESDA-OP-CO -01-F13
(Rev.No.00-03/08/17)
LIST OF EQUIPMENT
(As listed in the respective TR)
Program: Events Management Services NC III

Name of Institution/Company:
Name of Specification Quantity Quantity Difference Inspector’s
Equipment Required on Site Remarks
(1) (2) (3) (4) (5) (6)
Computer with
internet connection 5 units 5 units
LCD projector or Flat
Screen TV 1 unit 1 unit
Two – way radio 2 units 2 units
Mobile phone (it
should be
Android/photo and
video 2 units 2 units
Telephone 1 unit 1 unit
Microphone 1 unit 1 unit
Sound system 1 unit 1 unit
First aid kit 5 sets 5 sets
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet
Submitted by: Attested by:
TVI/Company Representative TVI/Company Head

Date: Date:
Inspected by:
PO UTPRAS Focal Person Expert

Date: Date:
TESDA-OP-CO-01-F15
(Rev.No.00-03/08/17)
LIST OF CONSUMABLES/MATERIALS
Program: Events Managements services NCIII

Name of Institution/Company: CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND
List of Specification Quantity Quantity Difference Inspectors
Consumables/ Required on Site (5) Remarks
Materials (2) (3) (4) (6)
(1)
Updated
calendar/can write
event the timelines 1 pc
or event schedules
Note: Columns 1-4 to be filled out by Institution; Columns 5-6 to be filled out by PO/Expert

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO -01-F16
(Rev.No.00-03/08/17)
LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS
Program: Events Management Services NC III

Title Classification* Date of No. of Copies Inspector’s
Publication (where applicable) Remarks
Note *Classify whether journal, book, magazine, electronic materials available on electronic media or in the
internet, etc.
Columns 1-4 to be filled out by Institution/Company; Column 5 to be filled out by PO/Expert

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F17
(Rev.No.00-03/08/17)
LIST OF PHYSICAL FACILITIES

Program: Events Management Services NC II

Facility Description Quantity Inspector’s Remarks
Note: Columns 1-3 to be filled out by Institution/Company; Column 4 to be filled out by PO/Expert

Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F19
(Rev.No.00-03/08/17)
LIST OF OFFICIALS
Program: Events Management NC III
Name of Institution: CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND REALIZATION TRAINING AND ASSESSMENT
INSTITUTE INC.
Contact Details
Educati
Nature of onal
Name Position (Address) Contact No. Email Address
Appointment Attainm
ent
Note: Columns 1-5 to be filled out by Institution


TVI/Company Representative TVI/Head Representative
Date: Date:
Inspected by:
Date: Date:
TESDA-OP-CO-01-F20
(Rev.No.00-03/08/17)
LIST OF TRAINERS
Program: Events Managements Services NCI II

Name of Institution/Company: CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND REALIZATION TRAINING AND ASSESSMENT
INSTITUTE INC.
Name Position Nature of Educational No. of No. of Years of Trainer’s
Appointment Attainment Years of Industry Experience Qualification
Teaching Relevant to the
Experience Qualification
NTTC*
(with Certificate of Validity
Number
Employment), if
applicable
Fiona Marie Events Fulltime Trainor College
T. Silvala Management Graduate
trainor
Note: For NTR Title of Trainers Training or other licenses/certificates

Columns 1-8 to be filled out by Institution/Company
Date: Date:
Inspected by:

Date: Date:
TESDA-OP-CO-01-F21
(Rev.No.00-03/08/17)
LIST OF NON-TEACHING STAFF
Program: Events Managements Services NC III

Name of Institution: CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND
Experience
Nature of Educational
Name Position Related to
Appointment Attainment
Position
Note: Columns 1-5 to be filled out by Institution


Date: Date:
Inspected by:

Date: Date:
Events Management Services NC III
Schedule and Breakdown of Tuition and other fees

Effectivity Year: January 2023
Breakdown of Fees:
Tuition Fee Cost (PhP): ₱ 14,081.00

National Assessment Fee (PhP) ₱ 905.00
___________________
₱14,986.00
Approved by:
School Administrator
Events Management Services NC III entry requirements:
Trainees or students who wish to enter this training should possess the following
requirements:
 Can communicate in English either oral and written;

 At least high school graduate;
 Physically and mentally fit
 With good moral character; and
 Can perform basic mathematical computation
Approved by:
School Administrator

Cookery NcII CBC

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TESDA-OP-CO-01-F03

Date: December 17,2022

Enclosed are the required documents.

We hope for your immediate action on this application.

Very truly yours,

Signature over Printed Name

Attachments: (As indicated in the Program Registration Checklist)

Name of TVI CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND

Name of TVI CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND

Program Registration Requirements

Program Registration Requirements

Name of TVI CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND

Name of TVI CENTER FOR LEARNING AND EMPOWERMENT, ADVANCEMENT AND

Course Title: Cookery NC II

Nominal Duration: 316 Hours

Qualification Level: NC III

Course Description: The COOKERY NC II Qualification consists of competencies

Trainee Entry Requirements:

 can communicate in basic English either oral and written;

6. Use relevant 6.1 Using relevant 6.1.1 Study/select

4. Establish and 4.1 Establishing and 4.1.1 Establish and conduct

4. Prepare salads 4.1 Preparing 4.1.1 Perform Mis en place 24 hours

5.1.3 Present a variety of

TOOLS OFFICE EQUIPMENT MATERIALS

1uni Electric fan Beef

 Must be a holder of NC III or its equivalent

Basic Competencies: 18 hours

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION

Modules Title: PARTICIPATING IN WORKPLACE COMMUNICATION

Nominal Duration: 6 Hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions

LO3. Complete relevant work related documents

Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

Modules Title: WORKING IN TEAM ENVIRONMENT

Nominal Duration: 3 Hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member

Details of Learning Outcomes:

LO1. DESCRIBE TEAM ROLE AND SCOPE

LO2 IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

LO3. WORK AS A TEAM MEMBER

Modules Title PRACTICE CAREER PROFESSIONALISM

Nominal Duration: 3 Hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1.Integrate personal objectives with organizational goals

LO2.Set and meet work priorities

LO3.Maintain professional growth and development

Details of Learning Outcomes:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Assessment Criteria Contents Conditions Methodologi Assessment

3.8.1 LO2. SET AND MEET WORK PRIORITIES

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT