Housekeeping NC II CG

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
Specialization Number of Hours Pre-requisite
1. Agricultural Crops Production (NC I) 320 hours
2. Agricultural Crops Production (NC II)
updated based on TESDA Training Regulations published December 28, 2013 640 hours
3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)
4. Animal Production (Poultry-Chicken) (NC II) or
Animal Health Care Management (NC III) 320 hours Animal Production (Ruminants) (NC II) or
Animal Production (Swine) (NC II)
5. Animal Production (Poultry-Chicken) (NC II) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
6. Animal Production (Large Ruminants) (NC II) 320 hours
7. Animal Production (Swine) (NC II) 320 hours
8. Aquaculture (NC II) 640 hours
9. Artificial Insemination (Large Ruminants) (NC II) 160 hours Animal Production (Large Ruminants) (NC II)
10. Artificial Insemination (Swine) (NC II) 160 hours Animal Production (Swine) (NC II)
11. Fish Capture (NC II) 640 hours
12. Fishing Gear Repair and Maintenance (NC III) 320 hours
13. Fish-Products Packaging (NC II) 320 hours
14. Fish Wharf Operation (NC I) 160 hours
15. Food Processing (NC II) 640 hours
16. Horticulture (NC III) 640 hours Agricultural Crops Production (NC II)
17. Landscape Installation and Maintenance (NC II) 320 hours
18. Organic Agriculture (NC II) 320 hours
19. Pest Management (NC II) 320 hours
20. Rice Machinery Operations (NC II) 320 hours
21. Rubber Processing (NC II) 320 hours
22. Rubber Production (NC II) 320 hours
23. Slaughtering Operations (Hog/Swine/Pig) (NC II) 160 hours
K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 1 of 19
(160 hours)
HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks Operations with Ecotourism (NC II) 160 hours
2. Barbering (NC II) 320 hours
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours
7. Commercial Cooking (NC III) 320 hours Cookery (NC II)
8. Cookery (NC II) 320 hours
9. Dressmaking (NC II) 320 hours
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)
12. Food and Beverage Services (NC II) 160 hours
13. Front Office Services (NC II) 160 hours
14. Hairdressing (NC II) 320 hours
15. Hairdressing (NC III) 640 hours Hairdressing (NC II)
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
20. Housekeeping (NC II) 160 hours
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 320 hours
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II) 160 hours
25. Wellness Massage (NC II) 160 hours
(160 hours)
INDUSTRIAL ARTS
Number of
Hours
1. Automotive Servicing (NC I) 640 hours
2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)
3. Carpentry (NC II) 640 hours
4. Carpentry (NC III) 320 hours Carpentry (NC II)
5. Construction Painting (NC II) 160 hours
6. Domestic Refrigeration and Air-conditioning (DOMRAC) Servicing (NC
640 hours
II)
7. Driving (NC II) 160 hours
8. Electrical Installation and Maintenance (NC II) 640 hours
9. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)
10. Electronic Products Assembly and Servicing (NC II) 640 hours
11. Furniture Making (Finishing) (NC II) 640 hours
12. Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
13. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)
14. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)
15. Machining (NC I) 640 hours
16. Machining (NC II) 640 hours Machining (NC I)
17. Masonry (NC II) 320 hours
18. Mechatronics Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
19. Motorcycle/Small Engine Servicing (NC II) 320 hours
20. Plumbing (NC I) 320 hours
21. Plumbing (NC II) 320 hours Plumbing (NC I)
22. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit Domestic Refrigeration and Air-conditioning (DOMRAC)
640 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) Servicing (NC II)
23. Shielded Metal Arc Welding (NC I) 320 hours
24. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
25. Tile Setting (NC II) 320 hours
26. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)
(160 hours)
INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)
Number of
Hours
1. Animation (NC II) 320 hours
2. Broadband Installation (Fixed Wireless Systems) (NC II) 160 hours Computer Systems Servicing (NC II)
3. Computer Programming (.Net Technology) (NC III) 320 hours
4. Computer Programming (Java) (NC III) 320 hours
5. Computer Programming (Oracle Database) (NC III) 320 hours
6. Computer Systems Servicing (NC II) 320 hours
7. Contact Center Services (NC II) 320 hours
8. Illustration (NC II) 320 hours
9. Medical Transcription (NC II) 320 hours
10. Technical Drafting (NC II) 320 hours
11. Telecom OSP and Subscriber Line Installation
320 hours Computer Systems Servicing (NC II)
(Copper Cable/POTS and DSL) (NC II)
12. Telecom OSP Installation (Fiber Optic Cable) (NC II) 160 hours Computer Systems Servicing (NC II)
(160 hours)
Course Description:
This curriculum guide on Housekeeping leads to National Certificate Level (NC II). This course is designed for a high school student ought to develop knowledge, skills, and
attitude to perform the tasks on Housekeeping. It covers five core competencies, namely: 1) providing housekeeping services; 2) preparing rooms for guests; 3) cleaning
premises; 4) providing valet/butler services; 5) laundry linen and guests clothes; and 6) deal with/handle intoxicated guests. The preliminaries of this specialization course
includes the following: 1) Explain core concepts in housekeeping; 2) Discuss the relevance of the course 3) Explore on opportunities for a Room or Cabin Attendant as a
career.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Core concepts in The learner demonstrates The learner independently 1. Explain core concepts in
Housekeeping understanding of the core demonstrates core competencies in 2. Housekeeping
2. Relevance of the course concepts in Housekeeping Housekeeping as prescribed in the 3. Discuss the relevance of the course
3. Career opportunities TESDA Training Regulation 4. Explore on opportunities for
Housekeeping as a career
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)
1. Assessment of Personal The learners demonstrate an The learners shall be able to prepare an LO 1. Recognize Personal TLE_PECS7-
Competencies and Skills understanding of one’s PECs in activity plan that aligns with the PECS Entrepreneurial Competencies and 12-00-1
(PECs) vis-à-vis PECs of a food and beverage services of a practitioner/entrepreneur in Skills (PECs) needed in food and
practicing entrepreneur/ food and beverage services beverage services
employee 1.1 Compare one’s PECs with those of a
1.1 Characteristics practitioner/entrepreneur
1.2 Attributes 1.2 Align one’s PECs with those of a
1.3 Lifestyle practitioner/entrepreneur
1.4 Skills 1.3 Assess one’s PECs
1.5 Traits 1.4 Assess practitioner’s PECs
2. Analysis of PECs compared
to those of a practitioner
3. Align one’s PECs based on
the results of the
assessment
(160 hours)
1. Strengthening and The learners demonstrate an The learners shall be able to create a LO 2. Develop and strengthen TLE_PECS7-
developing further one’s understanding of one’s PECs in plan of action that strengthens/ personal competencies and skills 12-00-2
PECs food and beverage services develops one’s PECs in food and (PECs) needed in food and beverage
beverage services services
2.1 Identify areas for improvement,
development and growth
2.2 Align one’s PECs according to his/her
business/career choice
2.3 Create a plan of action that ensures
success of his/her business/career
choice
ENVIRONMENT AND MARKET (EM)
Market (Town) The learners demonstrate an The learners shall be able to create a LO 1. Recognize and understand the TLE_EM7-12-
1. Key concepts of market understanding of the concepts of business vicinity map reflective of the market in food and beverage services 00-1
2. Players in the market environment and market and potential food and beverage services 1.1 Identify the players/ competitors
(competitors) how they relate to the field of market in the locality/town within the town
3. Products & services food and beverage services, 1.2 Identify the different products/services
available in the market particularly in one’s town/ available in the market
municipality
Market (customer) LO 2. Recognize the potential TLE_EM7-12-

1. Key concepts in identifying customer/ market in food and 00-2
and understanding the beverage services
consumer 2.1 Profile potential customers
2. Consumer analysis 2.2 Identify the customer’s needs and
through: wants through consumer analysis
2.1 Observation 2.3 Conduct consumer/market analysis
2.2 Interviews
2.3 Focus group
discussion (FGD)
2.4 Survey
(160 hours)
1. Generating business ideas LO 3. Create new business ideas in TLE_EM7-12-

1.1 Key concepts in food and beverage services by using 00-3
generating business various techniques
ideas 3.1 Explore ways of generating business
1.2 Knowledge, skills, ideas
passions, and interests from ones’ own
1.3 New applications characteristics/attributes
1.4 Irritants 3.2 Generate business ideas using product
1.5 Striking ideas (new innovation from irritants, trends, and
concepts) emerging needs
1.6 Serendipity Walk 3.3 Generate business ideas using
Serendipity Walk
1. Product development The learners demonstrate an The learners shall be able to create a LO 4. Develop a product/service in TLE_EM7-12-
2. Key concepts in developing understanding of concepts of business vicinity map reflective of the food and beverage services 00-4
a product environment and market and potential food and beverage services 4.1 Identify what is of “value” to the
3. Finding Value how they relate to food and market within the locality/town customer
4. Innovation beverage services, particularly in 4.2 Identify the customer
4.1 Unique Selling one’s town/municipality 4.3 Explain what makes a product unique
Proposition (USP) and competitive
4.4 Apply creativity and innovative
techniques to develop marketable
product
4.5 Employ a USP to the product/service
1. Selecting business idea LO 5. Select a business idea based on TLE_EM7-12-

2. Key concepts in selecting a the criteria and techniques set 00-5
business idea 5.1 Enumerate various criteria and steps in
2.1 Criteria selecting a business idea
2.2 Techniques 5.2 Apply the criteria/steps in selecting a
viable business idea
5.3 Determine a business idea based on
the criteria/techniques set
(160 hours)
Branding LO 6. Develop a brand for the product TLE_EM7-12-

6.1 Identify the benefits of having a good 00-6
brand
6.2 Enumerate recognizable brands in the
town/province
6.3 Enumerate criteria for developing a
brand
6.4 Generate a clear appeal
QUARTER 1 AND 2
LESSON 1: PROVIDE HOUSEKEEPING SERVICES TO GUESTS (HS)
1. Hotel Codes, rules and The learner demonstrates The learner independently LO 1. Handle housekeeping requests TLE_HEHK9-
regulations understanding of providing demonstrates understanding of 1.1 Discuss implementing Hotel Codes, 12HS-Ia-e-1
2. Basic Skills needed of a effective housekeeping services providing effective housekeeping Rules and regulations
good housekeeper to house guests services to house guests. 1.2 Explain different skills of good
2.1 Intrapersonal skills housekeeper needs such as in and
2.2 Interpersonal skills intrapersonal skills
3. The Housekeeping 1.3 List down and describe the basic
Department functions of each personnel in the
4. Nature and scope of housekeeping department
guests room 1.4 Discuss nature and scope of
4.1 cleaning care and guestroom cleaning, care and
maintenance maintenance
4.2 Cleanliness and 1.5 Enumerate bedroom and bathroom
orderliness amenities offered in an institution
4.3 Safekeeping of lost 1.6 List down procedures in conducting
and found items room check, turn down and make up
4.4 Provision of other beds
services to house 1.7 Demonstrate proper handling of
guests guests’ requests in housekeeping
4.5 Attending to other following safety and security standards
Guests’ needs and
concern
5. Bedroom and bathroom
amenities
6. Procedural requirements
(160 hours)
in handling guests’
requests related to
housekeeping
7. Types and uses of LO 2. Advise guests on room and TLE_HEHK9-

different housekeeping housekeeping equipment 12HS-Ia-e-2
and front office forms
8. Institutional house rules 1. Describe and explain the use of
and procedures for: different types of housekeeping and
8.1. Guests safety and front office forms
security 2. Provide guest orientation on house
8.2. Use of tools, rules and use of hotel tools,
materials, equipment, materials, equipment, and other
and other amenities amenities
9. Handle clients’ queries 3. Practice proper handling of client’s
through telephone, fax queries through telephone, fax
machine, email, etc. machine, e-mail, etc.
10. Common problems 4. Identify common problems related to
related to housekeeping Housekeeping Services
11. Handling different 5. Observe proper handling of different
problems in problems in Housekeeping Services
Housekeeping Services
LESSON 2: PREPARE ROOMS FOR GUESTS (RG)
1. Types and uses of The learner demonstrates The learner independently LO 1. Set up equipment and trolleys TLE_HEHK9-
different cleaning tools, understanding in preparing demonstrates understanding in 1.1 Identify and explain the different 12RG-If-h-3
materials, and equipment rooms for guests correctly. preparing rooms for guests correctly. types and uses of cleaning tools,
for room servicing materials and equipment for room
2. Proper use and selection servicing
of tools and materials, 1.2 Correctly select and demonstrate
equipment according to proper use of tools, materials and
task requirement equipment according to task
3. Setting of trolley/caddy requirement
with cleaning materials 1.3 Properly set trolley/caddy with
according to needs and cleaning materials according to needs
with the institutional and with the institutional standards
standards 1.4 Observe safety measures and
4. Safety measures and procedures in handling cleaning tools,
(160 hours)
procedures in handling equipment, and other supplies
cleaning tools,
equipment, and other
supplies
5. Basic terminologies used LO 2. Access rooms for servicing TLE_HEHK9-

in Housekeeping 2.1 Identify important terminologies used 12RG-If-h-4
5.1 Room status and door in housekeeping such as room status,
signs door signs, guest’s type, and guest
5.2 Types of guests room classifications
5.3 Classification of guest 2.2 Observe guests’ safety and security
rooms in hotel establishment
6. Provision of guests
safety and security in
hotel establishment
7. Types and sizes of linens, LO 3. Make up beds

pillows, and bed sheets 3.1 Identify different types and sizes of TLE_HEHK9-
8. Procedures in conducting: linens, pillows, and bed sheets 12RG-If-h-5
8.1 Room check 3.2 Correctly follow proper procedures in
8.2 Turn down and conducting room check, turn down
make up beds and cots and make up beds and cots
9. Replenishment of bed 3.3 Replace bed linen in accordance with
linen in accordance with establishment standards and
institutional standards procedures
and procedures
10. Tools, materials, LO 4. Clean rooms TLE_HEHK9-

supplies, and equipment 4.1.Identify tools, materials, supplies, 12RG-If-h-6
used in cleaning guest and equipment needed in cleaning
rooms guest rooms
11. Standard operating 4.2.Follow standard operating
procedures in procedures in institutional cleaning
institutional cleaning 4.3.Identify common insects and pests
12. Common insects and and their control measures
pests and their control 4.4.Give minor and major hotel room
measures defects and repair
12.1. Rats and rodents 4.5.Observe hotel management safety
(160 hours)
12.2. Roaches practices and procedures
12.3. Flies
12.4. Mosquitoes
13. Minor and major hotel
room defects and repair
14. Hotel management
safety practices and
procedures
LESSON 3: CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT (CA)
1. Common cleaning tools LO 1. Select and set up equipment

and equipment and their The learner demonstrates The learner independently and materials  TLE_HEHK9-
proper uses and functions understanding of cleaning demonstrates understanding of cleaning 1.1 Select appropriate cleaning tools and 12CA-IIa-b-1
2. Safety and security in equipment with their proper uses and
different premises using different premises using appropriate
using the cleaning tools functions 
and equipment appropriate tools and equipment tools and equipment following safety
1.2 Follow safety and security measures
3. Dry and wet following safety and security and security standards. when using cleaning tools and
agents/chemicals standards. equipment 
commonly used in 1.3 Identify and use dry and wet cleaning
cleaning agents/chemicals for a particular task
4. Personal Protective 1.4 Select and use Personal Protective
Equipment and its proper Equipment based on the task
use and function requirement
5. Types of cleaning LO 2. Apply cleaning technique
equipment and chemical 2.1 Identify cleaning equipment and TLE_HEHK9-
6. Cleaning technique on chemical 12CA-IIc-d-2
furniture and walling 2.2 Discuss cleaning technique on
materials furniture and walling materials
7. Rules for storing 2.3 Follow proper storage of equipment
chemicals safely and chemicals
8. Proper handling and LO 3. Clean and store trolleys and TLE_HEHK9-
storing of trolleys and equipment  12CA-IIe-f-3
other equipment 3.1. Perform proper handling of trolleys
9. Sanitizing and keeping and other equipment
cleaning materials and 3.2. Observe proper cleaning of tools,
equipment according to materials, and equipment according
manufacturer’s operating to standards and procedures
procedures and 3.3. Practice safekeeping practices in
(160 hours)
establishment standards accordance with establishment
10. Safe keeping practices in standards
accordance with
establishment standard
11. Common problems LO 4. Clean dry and wet areas TLE_HEHK9-

related to scheduling and 4.1 Identify common problems related to 12CA-IIg-h-4
performing scheduling and performing one’s task
cleaning tasks 4.2 Consider possible inconvenience and
12. Possible inconvenience hazards in working area
and hazards in working 4.3 Observe implementing policies and
area procedures related to cleaning
13. Policies and procedures operations
related to cleaning 4.4 Practice proper disposal of used
operations chemicals in accordance with
14. Proper disposal of used manufacturer’s instructions and
chemicals in accordance environmental legislation
with manufacturer’s requirements
instructions and
environmental legislation
requirements
15. Proper use and LO 5. Maintain and store cleaning
maintenance of cleaning equipment and chemicals  TLE_HEHK9-
tools, materials and 5.1 Use and maintain cleaning tools, 12CA-Iii-j-5
equipment in accordance materials, and equipment effectively in
with the manufacturer’s accordance with the manufacturer’s
instructions and hotel instructions and hotel standards
standards 5.2 Perform institutional routine
16. Institutional routine maintenance with standard operating
maintenance with procedures
standard operating 5.3 Identify and report common problems
procedures in cleaning tools and equipment
17. Common problems in 5.4 Observe safety procedures in
cleaning tools and safekeeping of cleaning tools,
equipment equipment, and chemicals following
18. Safety procedures in the security standards
safekeeping of cleaning
tools, equipment, and
(160 hours)
chemicals following the
security standards
QUARTER 3
LESSON 4: PROVIDE VALET/BUTLER SERVICE (VS)
1. Basic roles of valet and The learner demonstrates The learner independently performs LO 1. Display professional valet TLE_HEHK9-
butler service within the understanding of the duties and understanding of the duties and standards 12VS-IIIa-j-1
Philippine hospitality responsibilities of a valet / butler responsibilities of a valet / butler 1.1 Discuss basic roles of valet and butler
industry service within the Philippine hospitality
service. service.
2. Building rapport through industry
oral and written 1.2 Establish rapport and enhance feelings
communication of goodwill between the guest and the
3. Personality development establishment through principles of
3.1.Good grooming good communication in accordance
3.2.Personal hygiene with the establishment standards
4. Procedures in performing 1.3 Practice good grooming and personal
valet services hygiene of valet service provider
4.1 Picking up laundry 1.4 Access and utilize knowledge of
4.2 Checking laundry for individual guests to provide
possible damage personalized and quality valet service
4.3 Sorting, endorsing, 1.5 Follow standard operating procedures
and delivering of in keeping laundry area clean in
laundry accordance with the establishment
5. Procedures in keeping standards
laundry area clean in 1.6 Prepare reports and endorsements of
accordance with the valet service provider
establishment standards
6. Reports and
endorsements of
valet service provider
7. Packing, unpacking, LO 2. Care for the guest property
storing, 2.1 Perform packing, unpacking, storing, TLE_HEHK9-
and preparing of guest and preparing of guest luggage 12VS-IIIa-j-2
luggage management
management 2.2 Observe institutional standards in
8. Institutional standards in preparing of guest clothes and shoes
preparing of: 2.3 Make simple repairs on cloth and linen
8.1. Guest clothes in accordance with the establishment
8.2. Shoes procedures
(160 hours)
9. Basic darning and 2.4 Value the set ethical standards for
mending for clothing and guest security and confidentiality
linen
10. Repair of other
accessories
11. Ethical Standards for
guest security and
confidentiality
QUARTER 4 
LESSON 5: LAUNDRY LINEN AND GUEST CLOTHES (LL)
1. Types of linen used in The learner demonstrates The learner independently LO 1. Process laundry items
housekeeping understanding of the procedures demonstrates understanding of the 1.1 Identify and explain types of linen TLE_HEHK9-
2. Principles of laundering of providing laundry linen for procedures of providing laundry linen used in housekeeping 12LL-IVa-h-1
2.1.Collection and   house guests. for house guests. 1.2 Discuss the principles of laundering
transportation such as collection and transportation,
2.2. Arrival   arrival and sorting
2.3. Sorting 1.3 Give the types and usage of washing
3 Types and usage of machine and dryers used in
washing machines and housekeeping
dryers used in 1.4 Identify and discuss the types and
housekeeping usage of laundry chemicals and other
4. Types and usage of cleaning agents
chemicals and cleaning 1.5 Enumerate and discuss the
agents classifications and usage of stain
5. Classification and usage removing agents
of stain-removing agents 1.6 Explain the wash cycle and its
6. The wash cycle and its importance
importance 1.7 Follow laundry procedures for
7. Laundry procedures for cotton, silk, wool, and synthetics
different fabrics   1.8 Perform laundry methods accordingly
7.1. Cotton 1.9 Observe principles and procedures in
7.2. Silk  ironing and pressing clothes and linens
7.3. Wool  1.10 Explain the types of ironing
7.4. Synthetics equipment, tools, and materials and
8. Laundry methods based their proper usage
on: 1.11 Demonstrate correct folding methods
8.1.Fiber and fabric and techniques
8.2.Dye fastness
(160 hours)
8.3.Amount of soilage
8.4.Washing instructions
9. Principles and procedures
in ironing and pressing
clothes and linens
10. Types of ironing
equipment, tools, and
materials and their proper
usage
11. Folding methods and
techniques
12. Important forms for LO 2. Package and store laundry TLE_HEHK9-
packaging and storing of items 12LL-IVa-h-2
laundry items 2.1 Identify forms needed for packaging
13. Ideal standards of and storing of laundry items
packaging and storing of 2.2 Explain ideal standards of packaging
laundry items and storing of laundry items
14. Procedures in storing 2.3 Discuss the procedures in storing
guest laundry in guest laundry in accordance with the
accordance with the establishment standards for
establishment standards 2.4 Observe correct delivery of laundry
or guest request items to guests
15. Delivery of laundry items
LESSON 6: DEAL WITH/HANDLE INTOXICATED GUESTS (IG)
1. Different level of The learner demonstrate The learner independently demonstrate L.O 1. Determine level of intoxication TLE_HEHK9-
intoxication understanding the level of understanding in determining level of 1.1 Identify and explain the level of 12LL-IVi-j-1
2. Common problems intoxication intoxication Intoxication
related level of 1.2 Discuss the effects of alcohol and the
intoxication factors that influence guest’s action
3. Standard operation 1.3 Follow standard operation procedure
procedure in assessing in assessing intoxicated guest
intoxicated guest
4. The DO’s and DON’Ts in L.O 2. Apply appropriate procedures TLE_HEHK9-
assisting intoxicated 2.1 Discuss DO’s and DON’Ts in assisting 12LL-IVi-j-2
guests intoxicated guests
5. Things to do when the 2.2 observe proper way of dealing with
guest is intoxicated intoxicated guest
6. Proper way of 2.3 Ways in communicating with
(160 hours)
communicating with intoxicated guest
intoxicated guest
7. Prevention strategies in LO 3. Comply with legislation TLE_HEHK0-
dealing with intoxicated 3.1 Correct way in dealing with intoxicated 12HIG-IVi-j-3
customers customers in line with Industry
8. Guidelines in dealing with practice
underage drinkers 3.2 discuss ways on how to deal with
9. Legalities of the sale of underage drinkers with caution and
alcoholic beverages care in compliance with legal
regulation
3.3 Identify laws governing the sale of
alcohol beverages
(160 hours)
Code Book Legend
Sample: TLE_HEHK9-12LL-IVa-h-1
LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Technology and Provide housekeeping services to guests HS
Learning Area and Livelihood Prepare rooms for guests RG
Strand/ Subject or Education_Home
Specialization Economics TLE_HE Clean public areas, facilities and equipment CA
First Entry Housekeeping HK
Provide valet/butler service VS
9-12
Laundry linen and guest clothes LL
Grade Level Grade 9/10/11/12
Deal with/handle intoxicated guests IG
Domain/Content/ Laundry linen and

Uppercase Letter/s
Component/ Topic guest clothes
LL
-
Roman Numeral
*Zero if no specific quarter
Quarter Fourth Quarter IV
Lowercase Letter/s
*Put a hyphen (-) in
between letters to indicate
Week Week One to Eight a-h
more than a specific week
-
Arabic Number Competency Process laundry items 1
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
(160 hours)
* Please note that these subjects have pre-requisites mentioned in the CG. **This is just a sample. Schools make their own curriculum maps
+ CG updated based on new Training Regulations of TESDA. considering the specializations to be offered. Subjects may be
Other specializations with no pre-requisites may be taken up during these semesters. taken up at any point during Grades 9-12.
(160 hours)
Reference:
Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Housekeeping NC II. Taguig City, Philippines: TESDA, 2013.

Housekeeping NC II CG

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K TO 12 BASIC EDUCATION CURRICULUM

INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)

PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)

ENVIRONMENT AND MARKET (EM)

Market (customer) LO 2. Recognize the potential TLE_EM7-12-

1. Generating business ideas LO 3. Create new business ideas in TLE_EM7-12-

1. Selecting business idea LO 5. Select a business idea based on TLE_EM7-12-

Branding LO 6. Develop a brand for the product TLE_EM7-12-

7. Types and uses of LO 2. Advise guests on room and TLE_HEHK9-

5. Basic terminologies used LO 2. Access rooms for servicing TLE_HEHK9-

7. Types and sizes of linens, LO 3. Make up beds

10. Tools, materials, LO 4. Clean rooms TLE_HEHK9-

1. Common cleaning tools LO 1. Select and set up equipment

11. Common problems LO 4. Clean dry and wet areas TLE_HEHK9-

Code Book Legend

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Domain/Content/ Laundry linen and

Arabic Number Competency Process laundry items 1

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