CBCB BPP Final

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: BREAD AND PASTRY PRODUCTION

Nominal Duration: 141 Hours
18 Hours – Basic Competencies
18 Hours – Common Competencies
105 Hours – Core Competencies
Qualification Level: NC II
Course Description: This course is designed to enhance the
knowledge, skills and attitude in bread and
pastry production to prepare and present
desserts; prepare and display petits four in
accordance with industry standards. It covers
the basic, common and core competencies.
TRAINEE ENTRY REQUIREMENTS:
The trainees who wish to enter the course should possess the following
requirements:
● can communicate in basic English either oral or written
● at least High School/SHS graduate
● must be physically and mentally fit
● with good moral character; and
● must pass the trainability/aptitude test
● can perform mathematical computation
● with pleasing personality
● With basic knowledge in computer operations and internet navigation.
This list does not include specific institutional requirements such as educational
attainment, appropriate work experience and others that may be required from the trainees
by the school or training center delivering the TVET program.
COURSE STRUCTURE
Basic Competencies
No. of Hours: 18 Hrs.
Units of Nominal
Module Title Learning Outcome
Competency Hours
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace

workplace workplace information
communication communication 1.1.2 Perform duties following
workplace instructions 2 Hours
1.1.3 Complete relevant work
related documents
2. Work in a team 2.1 Working in a 2.1.1 Describe team role and scope
environment team 2.1.2 Identify one’s role and
environment responsibility within team 2 Hours
2.1.3 Work as a team member
3. Solve/Address 3.1 Solving / 3.1.1 Identify routine problems
general addressing 3.1.2 Look for solutions to routine
workplace workplace Problems 2 Hours
problems problems 3.1.3 Recommend solutions to
problems
4. Develop career 4.1 Developing 4.1.1 Manage one’s emotion
and life career and life 4.1.2 Develop reflective practice
decisions decisions 2 Hours
4.1.3 Boost self-confidence and
develop self-regulation
5. Contribute to 5.1 Contributing to 5.1.1 Identify opportunities to do
workplace workplace things better
innovation innovation 5.1.2 Discuss and develop ideas
with others 2 Hours
5.1.3 Integrate ideas for change in
the workplace
6. Present 6.1 Presenting 6.1.1 Gather data / information
relevant relevant 6.1.2 Assess gathered data /
information information information 2 Hours
6.1.13 record and present
information
7. Practice 7.1 Practicing 7.1.1 Identify OSH compliance
occupational occupational requirements
safety and safety and 7.1.2 Prepare OSH requirements
health policies health policies for compliance 2 Hours
and procedures and procedures 7.1.3 Perform task in accordance
with relevant OSH policies
and procedures
8. z 8.1 Exercising 8.1.1 Identify the efficiency and
efficient and effectiveness of resource
effective utilization
sustainable 8.1.2 Determine causes of
practices in the inefficiency and/or 2 Hours
workplace ineffectiveness of resource
utilization
8.1.3 Convey inefficient and
ineffective environmental
practices
9. Practice 9.1 practicing 9.1.1 Apply entrepreneurial
entrepreneurial entrepreneurial workplace best practices
2 Hours
skills in the skills in the 9.1.2 Communicate entrepreneurial
workplace workplace workplace best practices
Common Competencies
Units of Nominal
Competency Hours
1. Develop and 1.1 Developing 1.1 .1 Seek information on the 3.6
update industry and updating Industry Hours
knowledge industry 1.1.2 Update industry knowledge
knowledge 1.1.3 Develop and update local
Knowledge
1.1.4.Promote products and
services to customer
2. Observe 2.1 Observing 2.1.1 Follow hygiene procedures 3.6
workplace workplace 2.1.2 Identify and prevent hygiene hours
hygiene hygiene risks
procedures procedures
3. Perform 3.1 Performing 3.1.1 Plan & prepare for task to 3.6
computer computer be undertaken hours
operations operations 3.1.2 Input data into computer
3.1.3 Access information using
computer
3.1.4 Produce/Output data using
computer system
3.1.5 Maintain computer
equipment and system.
4. Perform 4.1 Performing 4.1.1 Follow workplace 3.6
workplace and workplace and procedures for health, hours
safety practices safety practices safety and security
practices
4.1.2 Deal with emergency
situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Greet customer 3.6
effective effective 5.1.2 Identify customer needs hours
customer customer 5.1.3 Deliver service to customer
service service 5.1.4 Handle queries through
telephone, fax machine,
internet and email
5.1.5 Handle complaints
evaluation and
recommendations
Core Competencies
Units of Nominal
Competency Hours
1. Prepare and 1.1. Preparing and 1.1.1 Prepare bakery products
produce bakery producing 1.1.2 Decorate and present
21
products bakery bakery products
hours
products 1.1.3 Store bakery products
2. Prepare and 2.1. Preparing and 2.1.1. Prepare pastry products

produce pastry producing 2.1.2. Decorate and present
21
products pastry pastry products
hours
products 2.1.3. Store pastry products
3. Prepare and 3.1. Preparing and 3.1.1 Prepare sponge and cakes
present presenting 3.1.2 Prepare and use filling
21
gateaux, tortes gateaux, tortes 3.1.3 Decorate cakes
hours
and cakes and cakes 3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and 4.1. Preparing and 4.1.1. Prepare iced petits fours
display petits displaying 4.1.2. Prepare fresh petits fours
fours petits fours 4.1.3. Prepare marzipan petits
fours 21
4.1.4. Prepare caramelized petits hours
fours
4.1.5. Display petits fours
4.1.6. Store petits fours
5. Present 5.1. Presenting 5.1.1 Prepare and serve plated
desserts desserts desserts
5.1.2 Plan, prepare and 21
present dessert buffet Hours
selection or plating
5.1.3 Store and package desserts
ASSESSMENT METHODS:
● Observation and interview
● Demonstration and interview
● Written test
● Portfolio
● Performance record
● Observation/evaluation
● Oral questioning
● Practical exercises
● Simulation/Role-plays
● Exams and Tests
● Online Direct Observation
● Online Demonstration
● Online Examination
COURSE DELIVERY:
● Blended Learning Delivery Mode
● Group discussion
● Interaction
● Practical Application
● Demonstration
● Online Group Discussion
● Online Interaction
● Online Lecture-Discussion
● Online Role Play/Simulation
RESOURCES:
Recommended list of tools, equipment and materials for the training of 25 trainees for Bread and
Pastry Production – NC II
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
Commercial Mixers
Measuring cup,
12 6 with complete Not Stated Cake flour
solid
attachments
Measuring cup,
Mechanical Dough
12 liquid (250 & 500 1 Not Stated Bread Flour
roller
ml)
25 Measuring spoon 1 Decker oven Not Stated All-purpose
3 Cake turn table 1 Compressor Not Stated Sugar
20 Decorating tips 1 Dough cutter Not Stated Yeast
6 Rolling pins 4 Gas range Not Stated Butter
Pie pan sizes 6, 8,
6 1 Upright freezer Not Stated Margarine
10
Butter (French
6 Sheet pans 1 Refrigerator Not Stated
bread)
6 Pie cutter Not Stated Cooking oil
6 Rubber scrapper Not Stated Lard
All-purpose
6 Palette knife Not Stated
cream
Cake stands with
6 Not Stated Whipping cream
tier
Confectioner
6 Cake pillars Not Stated
sugar
6 Sauce pan, s/s Not Stated Knox gelatin
6 Ladles s/s Not Stated Flaked almonds
Knives s/s with
6 Not Stated Chocolate chips
plastic handle
Chopping board, Chocolate,
6 Not Stated
color coded shredded
Cherries with
6 Scale 2, 10 kgs Not Stated
stem
6 Grater Not Stated Cherries
6 Wooden spoons Not Stated Food colors
6 Beaters Not Stated Tropical fruits
12 Mixing bowl ( 6 pcs Not Stated
Whole wheat, rye,
sets per set) multi grain
6 Wire whisk Not Stated Cream cheese
TOOLS EQUIPMEN MATERIALS
T
QTY QTY QTY
6 Muffin pan, Not Stated Paper cups
small
Muffin pan,
6 Not Stated Tulip paste
medium
Muffin pan,
6 Not Stated Sugar lace
big
Loaf pan, Pineapple
6 Not Stated
small juice
Loaf pan,
6 Not Stated Contreau
medium
Loaf pan,
6
big
Rectangular
4 TRAINING MATERIALS:
pan 1x8x8
6 Round pan Not Stated Wilton
6,8, 10, 12, decorating
14, 16 magazine,
video
Good
Housekeepi
6 Pie pan Not Stated
ng Baking
Book
6 Flour sifter
6 Strainer
Double
3
boiler
Not Stated Piping bags
Not Stated Coupler
ADDITIONAL RESOURCES FOR ONLINE LEARNING

TOOLS EQUIPMENT RESOURCES
LMS – Moodle INTERNET connection for eLearning materials in the
LMS LMS
Zoom Computer unit Video and audio materials
FACILITIES (ON SITE)
BREAD AND PASTRY PRODUCTION NC II
The Bread and Pastry Production workshop must be of concrete structure. Based
on the class size of 25 students/trainees, the space requirements for the
teaching/learning and circulation areas are as follows:
Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working
1x1m 1 sq. m. 25 sq. m.
space
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource
3 x 5 sq. m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/
36 sq. m.
Circulation Area
Total Workshop Area : 156 sq. m.
TRAINERS QUALIFICATIONS
● Holder of National TVET Trainer’s Certificate (NTTC) Level 1
● Must have completed a trainers Training Methodology II or its equivalent
● Must be a holder of a BPP NCII or its equivalent
● Must be of good moral character and with pleasing personality
● Must have attend relevant BPP Trainings & Seminars (for Patisserie Trainers) or
equivalent
● Proficient in Bakery/Pastry Productions (for BPP Production Trainers)
● Must be physically and mentally fit
● *Must have at least 2 years relevant job/industry experience
● must be a civil service eligible (for government position or appropriate professional

license issued by the Professional Regulatory Commission)
● Must have a certificate in Facilitating e-Learning Session
● Must have a covid 19 Preventive measure in the workplace training
INSTITUTIONAL ASSESSMENT
Institutional assessment is undertaken by trainees to determine their achievement of units of
competency. A certificate of achievement is issued for each unit of competency.
MODULES OF INSTRUCTIONS
BASIC COMPETENCIES
BASIC COMPETENCIES
UNIT OF COMPETENCY: PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE: PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTION: This unit covers the knowledge, skills and attitudes required
to gather, interpret and convey information in response to
workplace requirements.
NOMINAL DURATION: 6 hours
SUMMARY OF LEARNING OUTCOMES:

LO1 OBTAIN AND CONVEY WORKPLACE INFORMATION
LO2 PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
LO3 COMPLETE RELEVANT WORK RELATED DOCUMENTS
LO1 OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Specific and The following Online: Competency in
● Effective verbal
relevant resources this unit may be
and nonverbal ● Group
information is should be assessed
accessed from communication provided: Discussion through:
appropriate ● Different ● Lecture Online
● Fax
sources
modes of machine ● Demonstration
2. Effective ● Role play
communication with oral
questioning, ● Telephone
active listening ● Medium of questioning
Face to Face:
and speaking communication ● Notebook ● Interview
skills are used ● Actual
in the
to gather and ● Writing Demonstration ● Examination
workplace
convey materials via google
information ● Organizational ● Lecture
● Computer form
3. Appropriate policies ● Discussion
medium is with ● Online third-
used to ● Communication Internet party report
transfer procedures and connection
information systems Face to Face
● LMS
and ideas ● Lines of
4. Appropriate ● Written
nonverbal Communication examination
communicatio ● Technology ● Interview
n is used
relevant to the
5. Appropriate ● Demonstration
enterprise and
lines of
the individual’s
communicatio ● Presentation
work
n with
responsibilities
supervisors
and ● Workplace
colleagues are etiquette
identified and
followed ● Following
6. Defined simple spoken
workplace language
procedures for
● Performing
the location
and storage of routine
information are workplace
used duties following
7. Personal simple written
interaction is notices
carried out ● Participating in
clearly and
concisely workplace
meetings and
discussions
● Preparing
workrelated
documents
● Estimating,
calculating and
recording
routine
workplace
measures
● Relating/
Interacting with
people of
various levels
in the
workplace
● Gathering and
providing basic
information in
response to
workplace
requirements
● Basic business
writing skills
● Interpersonal
skills in the
workplace
● Active-listening
skills
LO2 PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
Criteria Methods
1. Written The following Online: Competency in
● Effective verbal and
notices and resources this unit may be
non-verbal ● Group
instructions should be assessed
are read and communication provided: Discussion through:
interpreted in ● Different modes of ● Lecture Online
● Fax
accordance
communication machine ● Demonstratio
with ● Role play
organization ● Medium of n with oral
● Telephon
al guidelines questioning
communication in e Face to Face:
2. Routine the workplace ● Interview
written ● Notebook ● Actual
instruction ● Organizational/ Demonstratio ● Examination
are followed Workplace policies ● Writing n via google
based on materials form
established ● Communication ● Lecture
procedures procedures and ● Computer ● Online third-
● Discussion
3. Feedback is systems with party report
given to Internet ●
● Lines of
workplace connectio Face to Face
supervisor communication n
based ● Written
● Technology ● LMS
instructions/ examination
relevant to the
information ● Interview
enterprise and the
received
individual’s work
4. Workplace ● Demonstratio
responsibilities
interactions
n
are ● Effective
conducted in questioning ● Presentation
a courteous techniques
manner (clarifying and
5. Where probing)
necessary,
clarifications ● Workplace
about routine etiquette
workplace
● Following simple
procedures
and matters spoken instructions
concerning ● Performing routine
conditions of
employment workplace duties
are sought following simple
and asked written notices
from ● Participating in
appropriate workplace
sources meetings and
6. Meetings discussions
outcomes
are ● Completing work-
interpreted related documents
and
implemented ● Estimating,
calculating and
recording routine
workplace
measures
● Relating/
Responding to
people of various
levels in the
workplace
● Gathering and
providing
information in
response to
workplace
requirements
● Basic
questioning/queryin
g
● Skills in reading for
information
● Skills in locating
LO3 COMPLETE RELEVANT WORK RELATED DOCUMENTS

Criteria Methods
1. Range of forms The following Online: Competency in
● Effective
relating to resources this unit may be
verbal and ● Group
conditions of should be assessed
employment are non-verbal provided: Discussion through:
completed communication Online
● Fax ● Lecture
accurately and ● Different
machine ● Demonstratio
legibly ● Role play
modes of n with oral
2. Workplace data
communication ● Telephon questioning
is recorded on Face to Face:
e
Standard ● Workplace ● Interview
workplace forms forms and ● Notebook ● Actual
and documents documents Demonstratio ● Examination
3. Errors in ● Writing n via google
recording ● Organizational/ materials
● Lecture form
information on Workplace
forms/ ● Computer ● Online third-
policies ● Discussion
documents are with party report
identified and ● Communicatio Internet
acted upon n procedures connectio Face to Face
4. Reporting and systems n
requirements to ● Written
● Technology ● LMS
supervisor are examination
completed relevant to the
enterprise and ● Interview
according to
organizational the individual’s
● Demonstratio
guidelines work
responsibilities n
● Completing ● Presentation
work-related
documents
● Applying
operations of
addition,
subtraction,
division and
multiplication
● Gathering and
providing
information in
response to
workplace
requirements
● Effective
record keeping
skills
UNIT OF COMPETENCY: WORK IN A TEAM ENVIRONMENT
MODULE TITLE: WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTION: This unit covers the skills, knowledge and attitudes to identify
one’s roles and responsibilities as a member of a team.

LO1 DESCRIBE TEAM ROLE AND SCOPE
LO2 IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN TEAM
LO3 WORK AS A TEAM MEMBER
LO1 DESCRIBE TEAM ROLE AND SCOPE

Criteria Methods
1. The role and The following Online: Competency in this
● Group
objective of resources unit may be
structure ● Group
the team is should be assessed through:
identified from ● Group provided: Discussion Online:
available ● Lecture ● Online Role play
development ● Access to
sources of involving the
information ● Sources of relevant ● Role play participation of
individual
2. Team workplace or member to the
Information
parameters, appropriately attainment of
Face to Face:
reporting ● Communicatin simulated organizational
goal
relationships g with others, environment ● Actual
where ● Online Case
and appropriately Demonstration
assessment studies and
responsibilities consistent with scenarios as a
can take ● Lecture
are identified the culture of basis for
from team the workplace place discussion of
● Discussion issues and
discussions ● Materials strategies in
and ● Developing teamwork
ways in relevant to
appropriate ● Online Socio-
improving work the proposed
external drama and socio-
structure and activity or
sources metric methods
performing tasks ● Online Sensitivity
respective ● LMS techniques
roles in the ● Online
group or Examination via
organization google forms
Face to Face:
● Written Test
(face-to-face)
● Role play
involving the
participation of
individual
member to the
attainment of
organizational
goal
● Case studies and
scenarios as a
basis for
discussion of
issues and
strategies in
teamwork
● Socio-drama and
socio-metric
methods
● Sensitivity
technique
LO2 IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN TEAM
Criteria Methods
1. Individual The following Online: Competency in this
● Team roles and
roles and resources unit may be
objectives ● Group
responsibilities should be assessed through:
within the provided: Discussion Online:
● Team structure
team ● Lecture ● Online Role play
and ● Access to
environment involving the
parameters relevant participation of
are identified ● Role play individual member
2. Roles and ● Team workplace or to the attainment
objectives of appropriately of organizational
development Face to Face:
the simulated goal
team is ● Sources of environment ● Actual ● Online Case

identified information where Demonstration studies and
assessment scenarios as a
from available basis for
● Communicating can take ● Lecture
sources of discussion of
information with others, place issues and
● Discussion strategies in
3. Team appropriately ● Materials teamwork
parameters, consistent with ● Online Socio-
the culture of relevant to
reporting drama and socio-
the workplace the proposed
relationships metric methods
activity or
and ● Developing ● Online Sensitivity
tasks
responsibilities techniques
are identified ways in ● LMS ● Online
based on improving work
Examination via
team structure and google forms
discussions performing Face to Face:
and respective ● Written Test (face-
appropriate roles in the to-face)
external group or ● Role play involving
sources organization the participation of
individual member
to the attainment
of organizational
goal
● Case studies and
scenarios as a
basis for
discussion of
issues and
strategies in
teamwork
● Socio-drama and
socio-metric
methods
● Sensitivity
technique
LO3 WORK AS A TEAM MEMBER
Criteria Methods
1. Effective and The following Online: Competency in this
● Communication
appropriate resources unit may be
Process ● Group
forms of should be assessed through:
communication ● Workplace provided: Discussion Online:
s are used and ● Lecture ● Online Role play
communication ● Access to
interactions involving the
protocol relevant participation of
undertaken with ● Role play individual
team members ● Team planning workplace or member to the
based on appropriately attainment of
and decision Face to Face:
company simulated organizational
making goal
practices. environment ● Actual
where ● Online Case
2. Effective and ● Team thinking Demonstration
assessment studies and
appropriate scenarios as a
● Team roles can take ● Lecture
contributions basis for
made to place discussion of
● Process of ● Discussion issues and
complement ● Materials strategies in
team activities team teamwork
development relevant to
and objectives, ● Online Socio-
the
based on ● Workplace drama and
proposed
workplace socio-metric
● Communicating activity or methods
context
tasks ● Online Sensitivity
3. Protocols in appropriately, techniques
reporting are consistent with ● LMS
observed based ● Online
the culture of
on standard Examination via
the workplace google forms
company Face to Face:
practices. ● Interacting
● Written Test
4. Contribute to effectively with (face-to-face)
the others ● Role play
development of
● Deciding as an involving the
team work participation of
plans based on individual and individual
an as a group member to the
attainment of
understanding using group organizational
of team’s role think strategies goal
and objectives and techniques ● Case studies
● Contributing to and scenarios as
a basis for
Resolution of discussion of
issues and issues and
strategies in
concerns
teamwork
● Socio-drama and
socio-metric
methods
● Sensitivity
technique
UNIT OF COMPETENCY: SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS
MODULE TITLE: SOLVING/ADDRESSING GENERAL WORKPLACE
PROBLEMS
to apply problem-solving techniques to determine the origin
of problems and plan for their resolution. It also includes
addressing procedural problems through documentation, and
referral.

LO1 IDENTIFY ROUTINE PROBLEMS
LO2 LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS
LO3 RECOMMEND SOLUTIONS TO PROBLEMS
LO1 IDENTIFY ROUTINE PROBLEMS
Criteria Methods
1. Routine Assessment will Online: Competency in
● Current
problems require access to this unit may be
industry ● Group
or procedural a workplace over assessed
problem hardware and an extended Discussion through:
areas software period, or a Online:
● Lecture
are identified products and suitable method
services ● Case
2. Problems to of gathering ● Role play
be evidence of Formulation
● Industry
investigated operating ability Face to Face: ● Life Narrative
maintenance,
are defined over a range of
service and ● Actual Inquiry (Online
and situations
helpdesk Interview)
determined Demonstration
practices, ● LMS
3. Current ● Standardized
processes ● Lecture
conditions of test
and
the problem ● Discussion
procedures ● Online Test
are identified
and ● Industry vis google
documented standard forms
diagnostic Face to Face:
tools ● Case
● Malfunctions Formulation
and ● Life Narrative
resolutions
Inquiry (Online
● Identifying Interview)
current ● Standardized
industry
test
hardware and
software ● Written Test
products and
services
● Identifying
current
industry
maintenance,
services and
helpdesk
practices,
processes
and
procedures.
● Identifying
current
industry
standard
diagnostic
tools
● Describing
common
malfunctions
and
resolutions.
● Determining
the root
cause of a
routine
malfunction
LO2 LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

Assessment Criteria Contents Conditions Methodologies Assessment
Methods
1. Potential Assessment Online: Competency in
● Current
solutions to will require this unit may be
industry ● Group
problem are access to a assessed
identified hardware workplace Discussion through:
2. Recommendation and software over Online:
● Lecture
s products and an extended
services ● Case
about possible period, or a ● Role play
solutions are suitable Formulation
● Industry
developed, method of ● Brainstorming
service and ● Life Narrative
documented, gathering
helpdesk Inquiry
ranked and evidence of Face to Face:
practices, (Online
presented to operating
processes ● Actual Interview)
appropriate ability over a
and Demonstration
person for range of ● Standardized
procedures
decision situations ● Lecture test
● Operating ● LMS ● Online Test
systems ● Discussion
vis google
● Industry ● Brainstorming forms
standard Face to Face:
diagnostic
● Case
tools
Formulation
● Malfunctions
● Life Narrative
and
resolutions. Inquiry
(Online
● Root cause Interview)
● Identifying ● Standardized
current test
industry
● Written Test
hardware
and software
products and
services
● Identifying
services and
helpdesk
practices,
processes
and
procedures.
● Identifying
operating
system
● Identifying
current
industry
standard
diagnostic
tools
● Describing
common
malfunctions
and
resolutions.
● Determining
the root
cause of a
routine
malfunction
LO3 RECOMMEND SOLUTIONS TO PROBLEMS

Criteria Methods
1. Implementatio Assessment Online: Competency in
● Standard
n will require this unit may be
procedures ● Group
of solutions are access to a assessed
planned Discussion
● Documentation workplace over through:
2. Evaluation of an extended ● Lecture Online:
produce
implemented period, or a
● Case
solutions are ● Producing suitable ● Role play
planned method of Formulation
documentation
3. Recommended that gathering Face to Face: ● Life Narrative
solutions are recommends evidence of
● Actual Inquiry
documented solutions to operating
(Online
and submit to problems ability over a Demonstration
Interview)
appropriate range of
● Following ● Lecture
person for situations ● Standardized
confirmation established ● Discussion test
● LMS
procedures
● Online Test
vis google
forms
Face to Face:
● Case
Formulation
● Life Narrative
Inquiry
(Online
Interview)
● Standardized
test
● Written Test
UNIT OF COMPETENCY: DEVELOP CAREER AND LIFE DECISIONS
MODULE TITLE: DEVELOPING CAREER AND LIFE DECISIONS
MODULE DESCRIPTION: This unit covers the knowledge, skills, and attitudes in
managing one’s emotions, developing reflective practice,
and boosting self-confidence and developing self-regulation.

LO1 MANAGE ONE’S EMOTION
LO2 DEVELOP REFLECTIVE PRACTICE
LO3 BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION
LO1 MANAGE ONE’S EMOTION

Criteria Methods
1. Self- The following Online: Competency in
● Self-
management resources should this unit may be
management ● Group
strategies are be provided: assessed
identified strategies Discussion through:
that assist in ● Access to
2. Skills to work ● Lecture Online:
independently regulating workplace
behavior and and ● Demonstration
and to show ● Role play
initiative, to achieving resources or simulation
personal and with oral
be ● Case studies ● Brainstorming
conscientious learning goals questioning
, and (e.g. Nine ● LMS Face to Face: ● Case
persevering in self-
management ● Actual problems
the face of
strategies Demonstration involving work
setbacks and
according to improvement
frustrations ● Lecture
Robert and
are
Kelley) sustainability
developed ● Discussion
issues
3. Techniques ● Enablers and
for effectively ● Brainstorming ● Third-party
barriers in
handling report
achieving
negative
personal and ● Online
emotions and
career goals
unpleasant examination
situation in ● Techniques in via google
the workplace handling forms
are examined negative Face to Face
emotions and ● Demonstration
unpleasant
or simulation
situation in
with oral
the workplace
questioning
such as
frustration, ● Case
anger, worry, problems
anxiety, etc. involving work
● Managing improvement
and
properly
sustainability
one’s
issues
emotions and
recognizing ● Third-party
situations that report
cannot be
● Written
changed and
accept them examination
and remain
professional
● Developing
self-
discipline,
working
independently
and showing
initiative to
achieve
personal and
career goals
● Showing
confidence,
and resilience
in the face of
setbacks and
frustrations
and other
negative
emotions and
unpleasant
situations in
the workplace
LO2 DEVELOP REFLECTIVE PRACTICE
Criteria Methods
1. Personal The following Online: Competency in
● Basic SWOT
strengths and resources this unit may be
analysis ● Group
achievements should be assessed
, based on provided: Discussion through:
● Strategies to
self- ● Lecture Online:
improve one’s ● Access to
assessment
attitude in the workplace ● Demonstration
strategies and ● Role play
workplace and or simulation
teacher
feedback are ● Gibbs’ resources ● Brainstorming with oral
contemplated questioning
Reflective ● Case
2. Progress Cycle/Model Face to Face: ● Case
studies
when seeking (Description, ● Actual problems
and Feelings, ● LMS
Demonstration involving work
responding to Evaluation, improvement
feedback from Analysis, ● Lecture and
teachers to Conclusion, sustainability
assist them in and Action ● Discussion
issues
consolidating plan)
strengths, ● Brainstorming ● Third-party
addressing ● Using the
report
weaknesses basic SWOT
and fulfilling analysis as ● Online
their potential self- examination
are monitored assessment via google
3. Outcomes of strategy forms
personal and Face to Face
academic ● Developing
challenges by reflective ● Demonstration
reflecting on practice or simulation
previous through with oral
problem realization of questioning
solving and limitations,
● Case
decision likes/ dislikes;
making through problems
strategies and showing of involving work
feedback from self- improvement
peers and confidence and
teachers are sustainability
● Demonstrating issues
predicted
self-
● Third-party
acceptance
and being report
able to accept ● Written
challenges
examination
LO3 BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION
Criteria Methods
1. Efforts for The following Online: Competency in
● Four
continuous resources this unit may be
components of ● Group
self- should be assessed
improvement self-regulation provided: Discussion through:
are based on Self- Online:
● Access to ● Lecture
demonstrated Regulation
Theory (SRT) workplace ● Demonstration
2. Counter- ● Role play
productive and or simulation
● Personality
tendencies at resources ● Brainstorming with oral
development questioning
work are ● Case studies
concepts
eliminated Face to Face: ● Case
3. Positive ● Self-help ● LMS
● Actual problems
outlook in life concepts (e.
Demonstration involving work
are g., 7 Habits by improvement
maintained. Stephen ● Lecture and
Covey, sustainability
transactional ● Discussion
issues
analysis,
● Brainstorming ● Third-party
psycho-
spiritual report
concepts)
● Online
● Performing examination
effective via google
communication forms
skills – Face to Face
reading,
● Demonstration
writing,
conversing or simulation
skills with oral
questioning
● Showing
● Case
affective skills
– flexibility, problems
adaptability, involving work
etc. improvement
and
● Self- sustainability
assessment issues
for determining
● Third-party
one’s
strengths and report
weaknesses ● Written
examination
UNIT OF COMPETENCY: CONTRIBUTE TO WORKPLACE INNOVATION
MODULE TITLE: CONTRIBUTING TO WORKPLACE INNOVATION
to make a pro-active and positive contribution to workplace
innovation.

LO1 IDENTIFY OPPORTUNITIES TO DO THINGS BETTER
LO2 DISCUSS AND DEVELOP IDEAS WITH OTHERS
LO3 INTEGRATE IDEAS FOR CHANE IN THE WORKPLACE
LO1 IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

Criteria Methods
1. Opportunities The following Online: Competency in this
● Roles of unit may be
for resources
individuals in ● Group assessed
improvement should be
are identified suggesting provided: Discussion through:
proactively in and making Online
● Lecture
own area of improvements ● Pens, papers ● Psychological and
work. . and writing ● Role play behavioral
implements. Interviews.
2. Information ● Positive
are gathered ● Brainstorming ● Performance
impacts and ● Cartolina. Evaluation.
and reviewed
challenges in ● Life Narrative
which may be ● Manila Face to Face:
innovation. Inquiry.
relevant to papers.
ideas and ● Actual ● Review of
● Types of
which might ● LMS Demonstration portfolios of
changes and evidence and
assist in responsibility. ● Lecture third-party
gaining workplace reports
support for ● Seven habits ● Discussion of on-the-job
performance.
idea. of highly
● Brainstorming ● Sensitivity
effective
analysis.
people
● Organizational
● Identifying analysis.
opportunities ● Standardized
to improve assessment of
character
and to do strengths and
things better. virtues applied.
Involvement. ● Online
● Identifying the examination via
google forms
positive Face to Face
impacts and ● Psychological and
the challenges behavioral
of change and Interviews.
innovation. ● Performance
Evaluation.
● Identifying
● Life Narrative
examples of Inquiry.
the types of ● Review of
changes that portfolios of
are within and evidence and
outside own third-party
scope of workplace reports
of on-the-job
responsibility. performance.
● Sensitivity
analysis.
● Organizational
analysis.
● Standardized
assessment of
character
strengths and
virtues applied.
● Written
examination (face
to face)
LO2 DISCUSS AND DEVELOP IDEAS WITH OTHERS
Criteria Methods
1. People who The following Online: Competency in this
could provide resources
input to ideas should be
for suggesting and provided: Discussion through:
improvement making Online
● Lecture
s are improvements. ● Pens, ● Psychological and
identified. papers and ● Role play behavioral
● Positive Interviews.
2. Ways of writing
impacts and implements. ● Brainstorming ● Performance
approaching
challenges in Evaluation.
people to ● Cartolina.
innovation. ● Life Narrative
begin sharing Face to Face:
ideas are ● Types of ● Manila Inquiry.
selected. ● Actual ● Review of
changes and papers.
3. Meeting is set Demonstration portfolios of
responsibility. evidence and third-
with relevant ● LMS
● Lecture party workplace
people. ● Seven habits of reports of on-the-
4. Ideas for highly effective ● Discussion job performance.
follow up are people. ● Sensitivity
review and ● Brainstorming analysis.
selected ● Identifying ● Organizational
based on opportunities to analysis.
feedback. improve and to ● Standardized
5. Critical do things assessment of
inquiry better. character strengths
and virtues
method is Involvement. applied.
used to ● Identifying the ● Online examination
discuss and via google forms
develop ideas positive
Face to Face
with others. impacts and
● Psychological and
the challenges
behavioral
of change and Interviews.
innovation. ● Performance
● Providing Evaluation.
examples of ● Life Narrative

the types of Inquiry.
changes that ● Review of

are within and portfolios of
evidence and third-
outside own party workplace
scope of reports of on-the-
responsibility job performance.
● Sensitivity
● Communicating analysis.
ideas for ● Organizational
change analysis.
through small ● Standardized
group assessment of
discussions character strengths
and meetings. and virtues
applied.
● Written
examination (face
to face)
LO3 INTEGRATE IDEAS FOR CHANE IN THE WORKPLACE
Criteria Methods
1. Critical The following Online: Competency in this
inquiry resources
method is should be
used to suggesting and provided: Discussion through:
integrate making Online
● Lecture
different improvements. ● Pens, ● Psychological and
ideas for papers and ● Role play behavioral
● Positive Interviews.
change of writing
impacts and implements. ● Brainstorming ● Performance
key people.
challenges in Evaluation.
2. Summarizing, ● Cartolina.
innovation. ● Life Narrative
analyzing Face to Face:
and ● Types of ● Manila Inquiry.
generalizing ● Actual ● Review of
changes and papers.
skills are Demonstration portfolios of
responsibility. evidence and third-
used to ● LMS
● Lecture party workplace
extract ● Seven habits of reports of on-the-
salient points highly effective ● Discussion job performance.
in the pool of people. ● Sensitivity
ideas. ● Brainstorming analysis.
3. Reporting ● Basic research ● Organizational
skills are skills. analysis.
likewise used ● Identifying ● Standardized
to assessment of
communicate opportunities to character strengths
results. improve and to and virtues
applied.
4. Current do things
better. ● Online examination
Issues and via google forms
concerns on Involvement.
Face to Face
the systems, ● Identifying the ● Psychological and
processes behavioral
positive
and Interviews.
impacts and
procedures, ● Performance
the challenges
as well as the Evaluation.
of change and
need for ● Life Narrative
innovation.
simple Inquiry.
innovative ● Providing ● Review of
practices are examples of portfolios of
identified. the types of evidence and third-
party workplace
changes that reports of on-the-
are within and job performance.
outside own ● Sensitivity
scope of analysis.
responsibility. ● Organizational
● Communicatin analysis.
● Standardized
g ideas for
assessment of
change character strengths
through small and virtues
group applied.
discussions ● Written
and meetings. examination (face
to face)
● Demonstrating
skills in
analysis and
interpretation
of data.
UNIT OF COMPETENCY: PRESENT RELEVANT INFORMATION
MODULE TITLE: PRESENTING RELEVANT INFORMATION
MODULE DESCRIPTION: This unit of covers the knowledge, skills and attitudes
required to present data/information appropriately.

LO1 GATHER DATA / INFORMATION
LO2 ASSESS GATHERED DATA / INFORMATION
LO3 RECORD AND PRESENT INFORMATION
LO1 GATHER DATA / INFORMATION

Criteria Methods
1. Evidence, facts Specific Online: Competency in
● Organizational
and information resources for this unit may be
protocols ● Group
are collected assessment assessed
2. Evaluation, Discussion through:
● Confidentiality ● Evidence of
terms of ● Lecture Online:
reference and ● Accuracy competent
performance ● Examination
conditions are ● Role play
reviewed to ● Business should be via google
determine mathematics obtained by ● Brainstorming forms
whether and statistics observing an
● Demonstratio ● Interview
data/informatio individual in
n falls within ● Data analysis an n ● Portfolio
project scope techniques/ information
Face to Face
procedures management Face to Face:
role within ● Written
● Reporting the ● Actual
examination
requirements workplace or Demonstration
to a range of operational ● Interview
● Lecture
audiences or simulated
● Portfolio
● Legislation, environment. ● Discussion
policy and ● LMS ● Brainstorming
procedures
relating to the
conduct of
evaluations
● Organizational
values, ethics
and codes of
conduct
● Describing
organizational
protocols
relating to
client liaison
● Protecting
confidentiality
● Describing
accuracy
● Computing
business
mathematics
and statistics
● Describing
data analysis
techniques/
procedures
● Reporting
requirements
to a range of
audiences
● Stating
legislation,
policy and
procedures
relating to the
conduct of
evaluations
● Stating
organizational
values, ethics
and codes of
conduct
LO2 ASSESS GATHERED DATA / INFORMATION
Criteria Methods
1. Validity of data/ Specific Online: Competency in
● Business
information is resources for this unit may
mathematics ● Group
assessed assessment be assessed
2. Analysis and statistics Discussion through:
● Evidence of
techniques are ● Data analysis ● Lecture Online:
applied to assess competent
techniques/ performance ● Examinatio
data/ information. ● Role play
procedures should be n via
3. Trends and
anomalies are ● Reporting obtained by ● Brainstorming google
identified observing forms
requirements ● Demonstratio
4. Data analysis an individual
to a range of ● Interview
techniques and in an n
audiences
procedures are information ● Portfolio
documented ● Legislation, managemen Face to Face: Face to Face
5. Recommendation policy and t role within
the ● Actual
s are made on procedures ● Written
areas of possible workplace Demonstration
relating to the examination
improvement. conduct of or ● Lecture
operational ● Interview
evaluations
or simulated ● Discussion
● Organizationa ● Portfolio
environment
l values, . ● Brainstorming ●
ethics and ● LMS
codes of
conduct
● Computing
business
mathematics
and statistics
● Describing
data analysis
techniques/
procedures
● Reporting
requirements
to a range of
audiences
● Stating
legislation,
policy and
procedures
relating to the
conduct of
evaluations
● Stating
organizational
values, ethics
and codes of
conduct
LO3 RECORD AND PRESENT INFORMATION
Criteria Methods
1. Studied data/ Specific Online: Competency in
● Data analysis
information are resources for this unit may
techniques/ ● Group
recorded. assessment be assessed
2. Recommendation procedures Discussion through:
● Evidence of
s are analyzed for ● Reporting ● Lecture Online:
action to ensure competent
requirements performance ● Examinatio
they are ● Role play
to a range of should be n via
compatible with
audiences obtained by ● Brainstorming google
the project’s
scope and terms ● Legislation, observing forms
of reference. an individual ● Demonstratio
policy and ● Interview
3. Interim and final in an n
procedures
reports are information ● Portfolio
relating to the
analyzed and managemen Face to Face:
conduct of Face to Face
outcomes are t role within
evaluations ● Actual
compared to the the ● Written
criteria ● Organizationa workplace Demonstration
examination
established at the l values, or ● Lecture
operational ● Interview
outset. ethics and
4. Findings are codes of or simulated ● Discussion ● Portfolio
presented to conduct environment
stakeholders. . ● Brainstorming ●
● Describing
● LMS
data analysis
techniques/
procedures
● Reporting
requirements
to a range of
audiences
● Stating
legislation,
policy and
procedures
relating to the
conduct of
evaluations
● Stating
organizational
values, ethics
and codes of
conduct
practice
UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
MODULE TITLE: PRACTICING OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
to identify OSH compliance requirements, prepare OSH
requirements for compliance, perform tasks in accordance
with relevant OSH policies and procedures

LO1 IDENTIFY OSH COMPLIANCE REQUIREMENTS
LO2 PREPARE OSH REQUIREMENTS FOR COMPLIANCE
LO3 PERFORM TASK IN ACCORDANCE WITH RELEVANT OSH POLICIES AND
PROCEDURES
LO1 IDENTIFY OSH COMPLIANCE REQUIREMENTS

Criteria Methods
1. Relevant The following Online: Competency in
● OSH
OSH resources this unit may be
preventive and ● Group
requirements, should be assessed
regulations, control provided: Discussion through:
policies and requirements Online
● Facilities, ● Lecture
procedures ● Hierarchy of
materials ● Observation/
are identified ● Role play
Controls tools and Demonstration
in accordance
with ● Hazard equipment ● Brainstorming with oral
workplace necessary questioning
Prevention and ● Demonstration
policies and for the
Control ● Third-party
procedures activity
● General OSH Face to Face: report
1. OSH activity ● LMS
non principles ● Actual ● Examination
conformities via google
are conveyed ● Work Demonstration
forms
to appropriate standards and ● Lecture Face to Face
personnel procedures
2. OSH ● Discussion ● Written
● Safe handling
preventive examination
and control procedures of ● Brainstorming
tools, ● Observation/
requirements
are identified equipment and Demonstration
in accordance materials with oral
with OSH ● Standard questioning
work policies ● Third-party
emergency
and
plan and report
procedures
procedures in
the workplace
● Communication
skills
● Interpersonal
skills
● Critical thinking
skills
● Observation
skill
Criteria Methods
2. OSH work The following Online: Competency in
● Resources
activity resources this unit may be
necessary to ● Group
material, should be assessed
tools and execute provided: Discussion through:
equipment hierarchy of Online
● Facilities, ● Lecture
requirements controls
are identified ● General OSH ● Role play
in tools and Demonstration
principles equipment ● Brainstorming with oral
accordance
with ● Work necessary questioning
workplace for the ● Demonstration
standards and ● Third-party
policies and activity
procedures report
procedures ● LMS Face to Face:
1. Required ● Safe handling ● Examination
● Actual
OSH procedures of via google
materials, Demonstration
tools, forms
tools and equipment and ● Lecture Face to Face
equipment materials
are acquired ● Discussion ● Written
in ● Different OSH
examination
accordance control ● Brainstorming
measures ● Observation/
with
workplace Demonstration
● Communication
policies and with oral
procedures skills questioning
2. Required ● Estimation ● Third-party
OSH
skills report
materials,
tools and ● Interpersonal
equipment skills
are arranged/
placed in ● Critical thinking
accordance skills
with OSH
● Observation
work
standards skills
● Material, tool
and equipment
identification
skill
LO3 PERFORM TASK IN ACCORDANCE WITH RELEVANT OSH POLICIES AND
PROCEDURES
Criteria Methods
3. Relevant The following Online: Competency in
● OSH work
OSH work resources this unit may be
standards ● Group
procedures should be assessed
are identified ● Industry related provided: Discussion through:
in ● Lecture Online
work activities ● Facilities,
accordance
with ● General OSH ● Role play
workplace tools and Demonstration
principles
policies and equipment ● Brainstorming with oral
procedures ● OSH Violations necessary questioning
4. Work for the ● Demonstration
Non- ● Third-party
Activities are compliance activity
Face to Face: report
executed in work activities ● LMS
accordance ● Actual ● Examination
with OSH ● Communication
Demonstration via google
work skills forms
standards ● Interpersonal ● Lecture Face to Face
5. Non-
compliance skills ● Discussion ● Written
work ● Troubleshooting examination
activities are ● Brainstorming
skills ● Observation/
reported to
appropriate ● Critical thinking Demonstration
● with oral
personnel skills
questioning
● Observation
● Third-party
skills
report
UNIT OF COMPETENCY: EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE TITLE: EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE DESCRIPTION: This unit covers knowledge, skills and attitude to identify the
efficiency and effectiveness of resource utilization, determine
causes of inefficiency and/or ineffectiveness of resource
utilization and Convey inefficient and ineffective
environmental practices

LO1 IDENTIFY THE EFFICIENCY AND EFEFCTIVENESS OF RESOURCE
UTILIZATION
LO2 DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF
RESOURCE UTILIZATION
LO3 CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES

Criteria Methods
1. Required The following Online: Competency in
● Importance of
resource resources this unit may be
Environmental should be ● Group
utilization in assessed
the workplace Literacy provided: Discussion through:
is measured ● Environmental ● Workplace ● Lecture Online
using
Work ● Observation/
appropriate ● Tools, ● Role play
Procedures Demonstration
techniques
materials ● Brainstorming with oral
2. Data are ● Waste
and questioning
recorded in Minimization equipment ● Demonstration
accordance ● Third-party
● Efficient relevant to
with
the tasks Face to Face: report
workplace Energy
protocol Consumptions ● PPE ● Actual ● Examination
3. Recorded via google
data are ● Recording ● Manuals and Demonstration
forms
compared to Skills references ● Lecture Face to Face
determine the ● Writing Skills
efficiency and ● LMS ● Discussion ● Written
effectiveness ● Innovation examination
of resource ● Brainstorming
Skills ● Observation/
utilization
according to Demonstration
established with oral
environmental questioning
work ● Third-party
procedures
report
LO2 DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF
RESOURCE UTILIZATION
Criteria Methods
1. Potential The following Online: Competency in
● Causes of
causes of resources this unit may be
environmental should be ● Group
inefficiency assessed
and/or inefficiencies provided: Discussion through:
ineffectivenes and Online
● Workplace ● Lecture
s are listed ineffectiveness
● Observation/
2. Causes of ● Deductive ● Tools, ● Role play
inefficiency Demonstration
Reasoning materials ● Brainstorming with oral
and/or
Skills and questioning
ineffectivenes
equipment ● Demonstration
s are identified ● Critical ● Third-party
relevant to
through thinking the tasks Face to Face: report
deductive
reasoning ● Problem ● PPE ● Examination
● Actual
3. Identified Solving via google
causes of ● Manuals Demonstration
● Observation forms
inefficiency and ● Lecture Face to Face
and/or Skills references
ineffectivenes ● Discussion ● Written
s are validated ● LMS
examination
thru ● Brainstorming
● Observation/
established
environmental Demonstration
● with oral
procedures
questioning
● Third-party
report
Criteria Methods
1. Efficiency The following Online: Competency in
● Appropriate
and resources this unit may be
Personnel to ● Group
effectiveness should be assessed
of resource address the provided: Discussion through:
utilization are environmental Online
● Workplace ● Lecture
reported to hazards
● Observation/
appropriate ● Environmental ● Tools, ● Role play
personnel Demonstration
corrective materials ● Brainstorming with oral
2. Concerns
actions and questioning
related
equipment ● Demonstration
resource ● Written and ● Third-party
relevant to
utilization are Oral the tasks Face to Face: report
discussed Communication
with Skills ● PPE ● Actual ● Examination
appropriate via google
personnel ● Critical thinking ● Manuals Demonstration
forms
3. Feedback on and ● Lecture Face to Face
information/ ● Problem
references
concerns Solving ● Discussion ● Written
raised are ● LMS
● Observation examination
clarified with ● Brainstorming
Skills ● Observation/
appropriate
personnel ● Practice Demonstration
with oral
Environmental questioning
Awareness
● Third-party
report
UNIT OF COMPETENCY: PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
MODULE TITLE: PRACTICING ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
MODULE DESCRIPTION: This unit covers the outcomes required to apply
entrepreneurial workplace best practices and implement
cost-effective operations

LO1 APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES
LO2 COMMUNICATE ENTREPRENEUIRAL WORKPLACE BEST PRACTICES
LO3 IMPLEMETN COST-EFFECTIVE OPERATIONS

Criteria Methods
1. Good The following Online: Competency in
● Workplace best
practices resources this unit may be
practices, ● Group
relating to should be assessed
workplace policies and provided: Discussion through:
operations criteria Online
● Simulated ● Lecture
are observed ● Resource
or actual ● Observation/
and selected ● Role play
utilization workplace Demonstration
following
workplace ● Ways in ● Brainstorming with oral
● Tools,
policy. questioning
fostering materials ● Demonstration
2. Quality entrepreneurial ● Third-party
and
procedures attitudes: ● Case study
supplies report
and practices
needed to
are complied ● Patience ● Examination
demonstrate Face to Face:
with via google
● Honesty the required ● Actual
according to forms
tasks
workplace ● Quality- Demonstration Face to Face
requirements. ● References
3. Cost- consciousness ● Lecture ● Written
and
conscious ● Safety- manuals ● Discussion examination
habits in
consciousness ● Enterprise ● Observation/
resource ● Brainstorming
utilization are ● Resourcefulness procedures Demonstration
applied ● Case study with oral
manuals
based on ● Communication questioning
industry ● Company
skills ● Third-party
standards. quality
● Complying with policy report
quality
● LMS
procedures
LO2 COMMUNICATE ENTREPRENEUIRAL WORKPLACE BEST PRACTICES
Criteria Methods
1. Observed The following Online: Competency in
● Workplace best
good resources this unit may be
practices, ● Group
practices should be assessed
relating to policies and provided: Discussion through:
workplace criteria Online
● Simulated ● Lecture
operations are ● Resource
or actual ● Observation/
communicate ● Role play
utilization workplace Demonstratio
d to
appropriate ● Ways in ● Brainstorming n with oral
● Tools,
person. questioning
fostering materials ● Demonstratio
2. Observed entrepreneurial ● Third-party
and n
quality attitudes: supplies report
procedures ● Case study
needed to
and practices ● Patience ● Examination
demonstrat
are Face to Face: via google
e the
communicate ● Honesty forms
required ● Actual
d to ● Quality- Face to Face
tasks
appropriate Demonstratio
person consciousness ● References n ● Written
3. Cost- ● Safety- and ● Lecture examination
conscious manuals
consciousness ● Observation/
habits in ● Discussion
resource ● Resourcefulnes ● Enterprise Demonstratio
utilization are s procedures ● Brainstorming n with oral
communicate manuals questioning
● Communication ● Case study
d based on ● Third-party
industry ● Company
skills
standards. quality report
● Complying with policy ●
quality
● LMS
procedures
LO3 IMPLEMENT COST-EFFECTIVE OPERATIONS
Criteria Methods
1. Preservation The following Online: Competency in
● Optimization of
and resources this unit may be
workplace ● Group
optimization should be assessed
of workplace resources provided: Discussion through:
resources is ● 5S procedures ● Lecture Online
● Simulated or
implemented
and concepts actual ● Observation/
in ● Role play
accordance ● Criteria for cost- workplace Demonstration
with ● Brainstorming with oral
effectiveness ● Tools,
enterprise questioning
materials ● Demonstration
policy ● Workplace
and supplies ● Third-party
2. Judicious use productivity ● Case study
needed to report
of workplace
● Impact of demonstrate
tools, Face to Face: ● Examination
entrepreneurial the required
equipment via google
mindset to tasks ● Actual
and materials forms
are observed workplace ● References Demonstration Face to Face
according to productivity and manuals ● Lecture
manual and ● Written
● Ways in
work ● Enterprise examination
fostering ● Discussion
requirements. procedures
entrepreneurial ● Observation/
3. Constructive manuals ● Brainstorming
contributions attitudes: Demonstration
to office ● Company ● Case study with oral
● Quality-
operations quality policy questioning
consciousness
are made ● LMS ● Third-party
according to ● Safety-
enterprise report
consciousness
requirements.
4. Ability to ● Communication
work within skills
one’s allotted
● Complying with
time and
finances is quality
sustained. procedures
● Following
workplace
communication
protocol
● Implementing
preservation
and optimizing
workplace
resources
● Observing
judicious use of
workplace tools,
equipment and
materials
● Making
constructive
contributions to
office
operations
● Sustaining
ability to work
within allotted
time and
finances
COMMON COMPETENCIES
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills required to
access, increase and update industry knowledge. It includes seek
information on the industry and update industry knowledge.
.
NOMINAL DURATION : 3.6 hours
Upon completion of this module, the trainee/student must be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge
LO3. Develop and update local knowledge
LO4. Promote products and services to customers

LO1. SEEK INFORMATION ON THE INDUSTRY

Criteria Methods
Sources of Basic Online: Online
information on competenc Sources of
● Group ● Observation/
the industry are y skills information
correctly needed to on the Discussion Demonstrati
identified and access the industry on with oral
● Lecture
accessed internet questioning
● Role play ● Third-party
Ready ● Brainstorming report
Information to skills
● Demonstration ● Portfolio of
assist effective needed to
Industry industry
work access
knowledge ● Case study information
performance is industry
obtained in line information related to
with job Face to Face: trainee’s
Online e- work
requirements Time ● Actual
learning
manageme ● Examination
materials Demonstration
nt
via google
● Lecture
forms
Specific Industry ● Discussion Face to Face
information on information ● Written
sector of work is sources ● Brainstorming
examination
accessed and ● Case study
updated Role of ● Observation/
individual Demonstrati
staff on with oral
members questioning
● Third-party
Industry Overview
information is of quality report
correctly applied assurance ● Portfolio of
to day-to-day in the
work activities industry industry
information
related to
trainee’s
work
LO2. UPDATE INDUSTRY KNOWLEDGE

Criteria Methods
Informal and/or Ready skills Sources of Online: Online
formal research needed to information
● Group ● Observatio
is used to update access on the
general industry industry Discussion n/
knowledge of the information Demonstrat
● Lecture
industry ion with
● Role play oral
questioning
Updated Time ● Brainstorming
● Third-party
knowledge is managemen Industry ● Demonstration report
shared with t knowledge
customers and ● Case study ● Portfolio of
colleagues as industry
appropriate and Online e- Face to Face: information
incorporated into learning related to
day-to-day materials ● Actual
trainee’s
working activities Demonstration work
● Lecture ● Examinatio
● Discussion n via
google
● Brainstorming forms
Face to Face
● Case study
● Written
examination
● Observatio
n/
Demonstrat
ion with
oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s
work
LO3. DEVELOP AND UPDATE LOCAL KNOWLEDGE

Criteria Methods
Local knowledge Overview Sources of Online: Online
is developed to of quality information
assist queries on assurance on the
local/national in the industry Discussion Demonstration
tourism industry industry with oral
● Lecture
questioning
Local knowledge ● Role play ● Third-party
is updated using
● Brainstorming report
informal and/or
formal research ● Demonstration ● Portfolio of
Contact with Industry industry
local information Industry ● Case study information
communities is sources knowledge related to
maintained Face to Face: trainee’s work
● Actual ● Examination via
Demonstration google forms
Face to Face
● Lecture
● Written
● Discussion
examination
● Brainstorming ● Observation/
● Case study Demonstration
with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
LO4. PROMOTE PRODUCTS AND SERVICES TO CUSTOMERS

Criteria Methods
Promotional Ready Sources of Online: Online
initiatives are skills information
described that needed to on the
may be used to access industry Discussion Demonstration
promote industry with oral
● Lecture
products and information questioning
services ● Role play ● Third-party
Selling skills are Role of Industry
applied individual knowledge
according to staff ● Demonstration ● Portfolio of
customer needs members industry
● Case study
information
related to
Face to Face: trainee’s work
● Actual ● Examination via
● Lecture
● Discussion Face to Face

● Brainstorming ● Written
Case study examination
● Observation/
Demonstration
with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES

MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes in observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and preventing
hygiene risks.
LO1. Follow hygiene procedures

LO2. Identify and prevent hygiene risks
LO1. FOLLOW HYGIENE PROCEDURES

Criteria Methods
Workplace Ability to Hygiene Online: Online
hygiene follow procedures,
procedures are correct actual or
implemented in procedures simulated Discussion Demonstration
line with and workplace, with oral
● Lecture
enterprise and instructions products questioning
legal used in ● Role play ● Third-party
requirements hotel/restaur
ant / tourism
Handling and workplace ● Demonstration ● Portfolio of
storage of items Ability to - industry
are undertaken handle ● Case study information
in line with operating related to
enterprise and tools/ Face to Face: trainee’s work
legal equipment
requirements ● Actual ● Examination
forms
● Lecture
Face to Face
● Discussion ● Written
● Brainstorming examination
● Case study ● Observation/

Demonstration
with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
LO2. IDENTIFY AND PREVENT HYGIENE RISKS

Criteria Methods
Potential hygiene Application Online: Online
risks are to hygiene Hygiene
identified in line principles procedures,
with enterprise actual or Discussion Demonstratio
procedures simulated n with oral
● Lecture
workplace, questioning
Action to Overview products ● Role play ● Third-party
minimize and of used in
remove risks are legislation hotel/restaur
taken within and ant / tourism ● Demonstration ● Portfolio of
scope of regulation workplace industry
individual in relation - ● Case study information
responsibility of to food related to
enterprise/legal handling, Face to Face: trainee’s work
requirements personal
and ● Actual ● Examination
general Demonstration via google
hygiene forms
● Lecture
Face to Face
Hygiene risks Knowledge ● Discussion ● Written
beyond the on factors
control of which ● Brainstorming examination
individual staff contribute ● Observation/
members are to ● Case study
Demonstratio
reported to the workplace
n with oral
appropriate hygiene
questioning
person for follow problems
up ● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes inputting,
accessing, producing and transferring data using the appropriate
hardware and software
NOMINAL DURATION : 6 hours
Upon completion of the module, the trainees/students should be able to:
LO1. Plan and prepare for task to be undertaken

LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems
LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN

Criteria Methods
Requirements of Reading Computer Online: Online
task are skills hardware ● Group ● Observation/
determined required to with
interpret peripherals Discussion Demonstration
work with oral
● Lecture
instruction questioning
Appropriate Basic
hardware and ergonomic ● Demonstration ● Portfolio of
software is s of Appropriate
software industry
selected keyboard ● Case study information
according to task and related to
assigned and computer Face to Face: trainee’s work
required use
outcome ● Actual ● Examination via
Task is planned OH & S Face to Face
● Lecture
to ensure OH & principles
● Written
S guidelines and and ● Discussion
procedures are responsibili examination
followed ties ● Brainstorming ● Observation/
● Case study Demonstration
with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
LO2. INPUT DATA INTO COMPUTER

Criteria Methods
Data are entered Main types Computer Online: Online
into the of hardware
● Group Discussion ● Observation/
computer using computers with
appropriate and basic peripherals Demonstration
● Lecture
program/applicati features of with oral
on in accordance different ● Role play questioning
with company operating ● Third-party
procedures systems ● Brainstorming
report
● Demonstration
Accuracy of Reading ● Portfolio of
information is skills ● Case study industry
checked and required to Appropriate information
information is interpret software Face to Face: related to
saved in work trainee’s work
accordance with instruction ● Actual
standard Online e- Demonstration ● Examination via
operating learning google forms
materials ● Lecture
procedures Face to Face
Inputted data are Storage
stored in storage devices ● Brainstorming examination
media according and basic ● Observation/
● Case study
to requirements categories
Demonstration
of memory
with oral
Work is
questioning
performed within
ergonomic ● Third-party
guidelines report
● Portfolio of
industry
information
related to
trainee’s work
LO3. ACCESS INFORMATION USING COMPUTER

Criteria Methods
Correct Communic Computer Online: Online
program/applicati ation skills hardware
on is selected with
based on job peripherals Discussion Demonstration
requirements with oral
● Lecture
questioning
Program/ Storage ● Role play ● Third-party report
application devices
containing the and basic ● Brainstorming ● Portfolio of
information categories Appropriate
required is of memory software ● Demonstration industry
accessed information
according to ● Case study related to trainee’s
company work
procedures Face to Face: ● Examination via
Desktop icons ● Actual google forms
are correctly Demonstration Face to Face
selected, opened ● Written examination
● Lecture
and closed for
navigation 1.1. Relev ● Discussion ● Observation/
purposes ant Demonstration
types ● Brainstorming with oral
of Case study questioning
Keyboard softwa
techniques are re ● Third-party report
carried out in line
● Portfolio of
with OH & S
requirements for industry
safe use of information
keyboards related to trainee’s
work
Relevant
types of
software
Calculating
computer
capacity
LO4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM

Criteria Methods
Entered data are Main types Computer Online: Online
processed using of hardware
appropriate computers with
software and basic peripherals Discussion Demonstration with
commands features of oral questioning
● Lecture
different ● Third-party report
operating ● Role play
systems ● Portfolio of industry
● Brainstorming
information related
Data are printed Relevant ● Demonstration to trainee’s work
out as required types of Appropriate
using computer software software ● Case study ● Examination via
hardware/periph google forms
eral devices in
accordance with Online e- Face to Face: Face to Face
standard learning
● Actual ● Written examination
operating materials
procedures Demonstration
● Observation/
● Lecture Demonstration with
Files and data Storage
● Discussion oral questioning
are transferred devices
between and basic ● Third-party report
● Brainstorming
compatible categories
systems using of memory Case study ● Portfolio of industry
computer information related
software, to trainee’s work
hardware/
peripheral
devices in
accordance with
standard
operating
procedures
LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS

Criteria Methods
Systems for Viruses Computer Online: Online
cleaning, minor hardware
maintenance and with
replacement of peripherals Discussion Demonstration with
consumables are oral questioning
● Lecture
implemented ● Third-party report
● Role play
Procedures for General ● Portfolio of industry
ensuring security security ● Brainstorming
information related
of data, including Appropriate ● Demonstration to trainee’s work
regular back-ups software
and virus checks ● Case study ● Examination via
are implemented google forms
in accordance Face to Face: Face to Face
with standard
● Actual ● Written examination
operating
procedures Demonstration ● Observation/
● Lecture Demonstration with
Basic file
maintenance Relevant oral questioning
● Discussion
procedures are types of ● Third-party report
implemented in software ● Brainstorming
line with the Case study ● Portfolio of industry
standard information related
operating to trainee’s work
procedures
Document OH & S
systems are principles
maintained and
responsibili
ties
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining safe
personal presentation standards
Upon completion of the module, the trainees/ students should be able to:
LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards
LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY
PRACTICES

Criteria Methods
Correct health, Systems, Procedures Online: Online
safety and security Processes Manual on
procedures are and safety,
followed in line Operations security, Discussion Demonstration
with legislation, health and with oral
● Lecture
regulations and Workplace emergency questioning
enterprise health, ● Role play ● Third-party
procedures safety and Availability of
security tools,
Breaches of procedures equipment, ● Demonstratio ● Portfolio of
health, safety and supplies and industry
n
security Emergency materials information
procedures are procedures ● Case study related to
identified and trainee’s work
reported in line Personal Face to Face:
with enterprise presentation ● Examination via
procedure Good ● Actual google forms
working Demonstratio Face to Face
attitude n
● Written
● Lecture
examination
● Discussion ● Observation/
● Brainstorming Demonstration
with oral
Case study
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
Suspicious
behavior or
unusual
occurrence are
reported in line
with enterprise
procedure
LO2. DEAL WITH EMERGENCY SITUATIONS

Criteria Methods
Emergency and Emergency The Online: Online
potential procedure trainees/stude
nts must be ● Group ● Observation/
emergency -Personal
situations are injuries provided with Discussion Demonstration
-Fire the following: with oral
recognized and ● Lecture
appropriate -Electrocution questioning
-Natural •Emergency
action are taken procedure ● Role play ● Third-party
calamity
within -Criminal acts manuals
individual’s •Handbook
scope of •Safe personal safety and ● Demonstration ● Portfolio of
responsibility presentation security industry
Emergency standard •Report ● Case study information
procedures are •Emergency
drills –
related to
followed in line Face to Face: trainee’s work
with enterprise instruction/gui
delines ● Actual ● Examination via
procedures
Assistance is Demonstration google forms
sought from Face to Face
● Lecture
colleagues to
● Written
resolve or ● Discussion
respond to examination
emergency ● Brainstorming ● Observation/
situations Case study Demonstration
Details of
with oral
emergency
questioning
situations are
reported in line ● Third-party
with enterprise report
procedures
● Portfolio of
industry
information
related to
trainee’s work
LO3. OBSERVE AND MONITOR PEOPLE

Criteria Methods
1. Safe •Use of Students/ Online: Online
personal PPE trainees
standards are •Safe and must be
identified and proper provided Discussion Demonstration
followed in line posture. with the
● Lecture
with oral
with workplace. following: questioning
● Ha report
● Brainstorming
nd
● Demonstration ● Portfolio of
s-
ou industry
● Case study information
t
related to
● Film / Face to Face: trainee’s work
video clips
● Actual ● Examination
forms
● Lecture
Face to Face
Case study ● Observation/
Demonstration
with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
attitudes in providing effective customer service. It includes greeting
customer, identifying customer needs, delivering service to
customer, handling queries through use of common business tools
and technology and handling complaints, evaluation and
recommendation
.
LO1. Greet customer

LO2. Identify needs of customers
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and emails.
LO5. Handle complaints/conflict situations, evaluation and recommendations
LO1. GREET CUSTOMER

Criteria Methods
Customers are Effective Availability of Online: Online
greeted in line communic telephone,
with enterprise ation skills fax machine,
procedure internet, etc. Discussion Demonstration
with oral
● Lecture
Verbal and non- Non-verbal Availability of questioning
verbal communic data on ● Role play ● Third-party
communications ation - projects and
are appropriate body services;
to the given language tariff and ● Demonstration ● Portfolio of
situation rates, industry
promotional ● Case study information
Non verbal activities in related to
communication place etc. Face to Face: trainee’s work
are observed
when responding ● Actual ● Examination
to customers Availability of Demonstration via google
office forms
supplies ● Lecture
Face to Face
Case study ● Observation/
Demonstration
with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
Sensitivity to Communic
cultural and ation
social
differences is
demonstrated
Interactive
communic
ation with
others
Interperson
al skills/
social
graces with
sincerity
LO2. IDENTIFY NEEDS OF CUSTOMERS

Criteria Methods
Appropriate Ability to Availability of Online: Online
interpersonal work telephone,
skills are used to calmly and fax machine,
ensure that unobtrusiv internet, etc. Discussion Demonstration
customer needs ely with oral
● Lecture
are accurately effectively questioning
identified ● Role play ● Third-party
Availability of
data on
projects and ● Demonstration ● Portfolio of
services; industry
tariff and ● Case study information
rates, related to
promotional Face to Face: trainee’s work
activities in
place etc. ● Actual ● Examination
forms
● Lecture
Face to Face
Availability of ● Discussion
office ● Written
supplies ● Brainstorming examination
Customer needs Communic ● Observation/
are assessed for ation ● Case study
urgency so that process Demonstration
priority for with oral
service delivery questioning
can be identified ● Third-party
Customers are Ability to report
provided with handle
information telephone ● Portfolio of
inquiries industry
and information
related to
conversati trainee’s work
ons
Personal Interperson
limitation in al skills/
addressing social
customer needs graces with
is identified and sincerity
where
appropriate,
assistance is
sought from
supervisor
LO3. DELIVER SERVICE TO CUSTOMER

Criteria Methods
Customer needs Good time Availability of Online: Online
are promptly manageme telephone,
attended to in nt fax machine,
line with internet, etc. ● Lecture Demonstration
enterprise with oral
procedure ● Role play questioning
Appropriate Availability of ● Third-party
rapport is data on ● Brainstorming
report
maintained with projects and ● Demonstration
customer to services; ● Portfolio of
enable high tariff and ● Case study industry
quality service rates, information
delivery promotional Face to Face: related to
Opportunity to activities in trainee’s work
enhance the place etc. ● Actual
quality of service Demonstration ● Examination via
and products are google forms
● Lecture
taken wherever Face to Face
possible ● Discussion
Availability of ● Written
office ● Brainstorming examination
supplies ● Observation/
● Case study
Demonstration
with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND

EMAILS.

Criteria Methods
Use telephone, Interactive Availability of Online: Online
computer, fax communic telephone,
machine, internet ation with fax machine,
efficiency to others internet, etc. Demonstration
determine with oral
● Lecture
customer Interperson questioning
requirement al skills/ Availability of ● Role play ● Third-party
social data on
graces with projects and ● Brainstorming report
sincerity services; ● Portfolio of
● Demonstration
tariff and
industry
Queries/ Ability to rates, ● Case study information
information are work promotional
related to
recorded in line calmly and activities in
Face to Face: trainee’s work
with enterprise unobtrusiv place etc.
procedure ely ● Actual ● Examination via
effectively Demonstration google forms
Queries are Ability to Availability of Face to Face
acted upon handle office ● Lecture
promptly and telephone supplies ● Written
● Discussion
correctly in line inquiries examination
with enterprise and ● Brainstorming ● Observation/
procedure
Case study Demonstration
conversati
ons with oral
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
LO5. HANDLE COMPLAINTS/CONFLICT SITUATIONS, EVALUATION AND

RECOMMENDATIONS

Criteria Methods
Guests are Attitude Availability of Online: Online
greeted with a telephone,
smile and eye-to- Attentive, fax machine,
eye contact patient and internet, etc. Discussion Demonstration
cordial with oral
● Lecture
questioning
Eye-to-eye Availability of
contact data on
projects and ● Demonstration ● Portfolio of
Maintain services; tariff industry
teamwork and rates, ● Case study information
and promotional related to
cooperation activities in Face to Face: trainee’s work
Responsibility for Proper way of place etc.
resolving the handling ● Actual ● Examination
complaint is taken complaints Demonstration via google
within limit of
responsibility and Availability of forms
● Lecture
according to office Face to Face
enterprise policy supplies ● Discussion ● Written
Nature and details
of complaint are ● Brainstorming examination
established and Case study ● Observation/
agreed with the
Demonstration
customer
with oral
Threats to Safety questioning
personal safety Practices
are identified and ● Third-party
managed to report
personal safety of Safe work
customers or practices ● Portfolio of
colleagues and industry
appropriate information
assistance is Personal related to
organized hygiene trainee’s work
Appropriate action Conflict

is taken to resolve resolution
the complaint to
the customers
satisfaction
wherever possible
Conflict situations
are resolved within
scope of individual
responsibility by
applying effective
communication
skills and
according to
enterprise policy
CORE COMPETENCIES
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTOR : This module deals with the knowledge and skills required by
bakers and pastry cooks(patissiers) to prepare and produce a
range of high-quality bakery products in commercial foo
production environments and hospitality establishments.
QUALIFICATION LEVEL : NC II
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products

LO1. PREPARE BAKERY PRODUCTS

Criteria Methods
Required Underlying Commercial Online: Online
ingredients principles in kitchen
are selected, making bakery environment
measured and products using industry- Discussion Demonstratio
weighed current n with oral
● Lecture
according to equipment for questioning
recipe or making a ● Role play ● Third-party
production variety of
requirements specialized
and bakery ● Demonstration ● Portfolio of
established products. industry
standards and ● Case study information
procedures Use of real related to
ingredients Face to Face: trainee’s work
Preparation, ● Actual ● Examination
decoration and Demonstration via google
presentation of forms
a range of ● Lecture
Face to Face
specialist ● Discussion
bakery ● Written
products within ● Brainstorming examination
typical Case study ● Observation/
workplace
condition Demonstratio
n with oral
A variety of Historical and questioning
bakery cultural, aspects ● Third-party
products are of bakery report
prepared products
according to ● Portfolio of
standard industry
mixing information
procedures/for related to
mulation/ trainee’s work
recipes and
desired
product
characteristics
Appropriate Culinary and

equipment are technical terms
used related to bakery
according to products
required commonly used
bakery in the industry
products and
standard
operating
procedures
Bakery
products are
baked
according to
techniques
and
appropriate
conditions;
and enterprise
requirement
and standards
Required oven
temperature
are selected to
bake goods in
accordance
with the
desired
characteristics,
standards
recipe
specifications
and enterprise
practices
a. LO2. DECORATE AND PRESENT BAKERY PRODUCTS

Criteria Methods
2.1 A variety Students/ Online: Online
● Regular and
of fillings and trainees must
special fillings ● Group ● Observation/
coating/icing, be provided
glazes and and with the Discussion Demonstratio
decorations coating/icing, following: n with oral
● Lecture
for bakery glazes and questioning
products are decorations • Spatula ● Role play ● Third-party
prepared ● Decorative • Parchment
according to paper
techniques
standard • Piping bag ● Demonstration ● Portfolio of
and rules for
recipes, • Pastry industry
garnishing
enterprise brush ● Case study information
standards ● The tools and • pastry bag related to
and/or materials in • turntable Face to Face: trainee’s work
customer decorating, • serrated
preferences knife ● Actual ● Examination
finishing and
presenting • grater Demonstration via google
2.2 Bakery • Seeds and forms
products are ● Standards nuts, fresh and ● Lecture
Face to Face
filled and and preserved/cryst ● Discussion
decorated, allized fruits ● Written
procedures in
where decorating, • Ganache, ● Brainstorming examination
required and finishing and fondants, ● Observation/
appropriate, in flavored and ● Case study
presenting
accordance colored sugar, Demonstratio
bakery
with standard butter creams n with oral
products
recipes and/or • Savory questioning
enterprise ● OHS fillings, jellies ● Third-party
standards and and glazes report
customer
preferences ● Portfolio of
2.3 Bakery industry
items are information
finished related to
according to trainee’s work
desired
product
characteristics
2.4 Baked
products are
presented
according to
established
standards and
procedures
b. LO3. STORE BAKERY PRODUCTS

Criteria Methods
Bakery Storage Work Place Online: Online
products are conditions for Location
stored bakery products
according to and optimizing Discussion Demonstratio
established shelf-life Equipment n with oral
● Lecture
standards and questioning
procedures ● Role play ● Third-party
Tools,
Accessories
Packaging are and Supplies ● Demonstration ● Portfolio of
selected industry
appropriate Online e- ● Case study information
learning related to
for the
materials Face to Face: trainee’s work
preservation
of product Writing ma- ● Actual ● Examination
freshness and terials (pen and Demonstration via google
eating paper) forms
● Lecture
characteristics Face to Face
. References ● Discussion
online ma- ● Written
terials for ● Brainstorming examination
communi- ● Observation/
cation ● Case study
Demonstratio
eLearning n with oral
Modules questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
UNIT OF COMPETENCY :PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
MODULE TITLE :PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
MODULE DESCRIPTOR: This module covers the knowledge and skills required by bakers and
pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and
cakes, where finish, decoration and presentation of a high order is required.
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes

LO1. PREPARE SPONGE AND CAKES

Criteria Methods
Ingredients are Historical and Work Place Online: Online
selected, cultural aspects Location
measured and ● Group ● Observation/
weighed
of specialized
according to cakes Discussion Demonstratio
recipe Equipment n with oral
● Lecture
requirements, questioning
enterprise Varieties and ● Role play
practices and ● Third-party
customer
characteristics of Tools,
practices cake products Accessories
Sponges and and Supplies ● Demonstration ● Portfolio of
cakes are
prepared
industry
Online e- ● Case study information
according to
recipe
learning related to
specifications, materials Face to Face: trainee’s work
techniques and
conditions and Writing ma- ● Actual ● Examination
desired product terials (pen and Demonstration via google
characteristics
paper) forms
Appropriate ● Lecture
equipment are Face to Face
used according References ● Discussion
to required pastry online ma- ● Written
and bakery terials for ● Brainstorming examination
products and
standard ● Case study
operating cation
Demonstratio
procedures
Sponges and eLearning n with oral
cakes are cooled Modules questioning
according to
established
● Third-party
standards and report
procedures
● Portfolio of
Required oven industry
temperatur information
e is related to
selected to trainee’s work
bake
goods in
accordanc
e with
desired
characteris
tics,standa
rd recipe
specificati
ons and
enterprise
practices
c.
d. LO2. PREPARE AND USE FILLINGS

Criteria Methods
Fillings are Underlying Work Place Online: Online
prepared principles in Location
and making
selected specialized Discussion Demonstratio
in cakes Equipment n with oral
● Lecture
accorda questioning
nce with ● Role play ● Third-party
required Tools,
consiste Accessories
ncy and and Supplies ● Demonstration ● Portfolio of
appropri industry
ate Online e- ● Case study information
flavors learning related to
Slice or layer
sponges ● Actual ● Examination
Writing ma-
and
terials (pen and Demonstration via google
cakes
paper) forms
are filled ● Lecture
and Face to Face
References ● Discussion
assembl ● Written
online ma-
ed examination
terials for ● Brainstorming
accordin
communi- Case study ● Observation/
g to
cation
standard Demonstratio
recipe n with oral
eLearning
specifica questioning
Modules
tions,
enterpris ● Third-party
e report
practice ● Portfolio of
and
custome industry
r information
preferen related to
ces trainee’s work
Coatings and
sidings
are
selected
accordin
g to the
product
characte
ristics
and
required
recipe
specifica
tions.
e.
f. LO3. DECORATE CAKES
Criteria Methods
Sponges and Principles and Work Place Online: Online
cakes are practices of Location
decorated hygiene
suited to the particularly in Discussion Demonstratio
product and relation to Equipment n with oral
● Lecture
occasion and preparing cake questioning
in accordance batter and ● Role play ● Third-party
with standard decorating Tools,
recipes and finished cake Accessories
enterprise products and Supplies ● Demonstration ● Portfolio of
practices. industry
learning related to
Suitable icings materials Face to Face: trainee’s work
and
decorations Writing ma- ● Actual ● Examination
are used terials (pen and Demonstration via google
according to paper) forms
standard ● Lecture
Face to Face
recipes and/or References ● Discussion
enterprise online ma- ● Written
standards and terials for ● Brainstorming examination
customer communi- Case study ● Observation/
preferences cation
Demonstratio
Modules questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
LO4. PRESENT CAKES

Criteria Methods
Cakes are Portion control Work Place Online: Online
presented on and yield Location
accordance
with Discussion Demonstratio
customer’s Equipment n with oral
● Lecture
expectations questioning
and ● Role play ● Third-party
established Tools,
standards and Accessories
procedures and Supplies ● Demonstration ● Portfolio of
Equipment Online e- industry
● Case study
are selected learning information
and used in materials related to
accordance Face to Face: trainee’s work
with service Writing ma- ● Actual ● Examination
requirements terials (pen and
Cakes are paper)
marked or cut ● Lecture forms
portion- References Face to Face
controlled to online ma- ● Discussion
● Written
minimize terials for ● Brainstorming examination
wastage and communi-
in accordance cation ● Case study ● Observation/
with Demonstratio
enterprise eLearning n with oral
specifications Modules questioning
and customer
preferences ● Third-party
Product report
freshness,
● Portfolio of
appearances
and eating industry
qualities are information
maintained in related to
accordance trainee’s work
with the
established
standards and
procedures
LO5. STORE CAKES

Criteria Methods
Cakes are Storage Work Place Online: Online
stored in conditions for Location
accordance specialized
with cakes and Discussion Demonstratio
establishment’ optimizing shelf Equipment n with oral
● Lecture
s standards life questioning
procedures Tools,
Accessories
and Supplies ● Demonstration ● Portfolio of
industry
Storage
learning related to
methods are
identified in
accordance ● Actual ● Examination
Writing ma-
with product
terials (pen and Demonstration via google
specifications
paper) forms
and ● Lecture
established Face to Face
References
standards and
procedures online ma-
terials for
communi- examination
● Brainstorming
cation ● Observation/
● Case study
Demonstratio
eLearning
n with oral
Modules
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS
MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS
MODULE DESCRIPTOR :This module applies to the knowledge and skills required by bakers
and pastry cooks (patissiers) in commercial food production environments and hospitality
establishments. It covers the production, display and service of a wide range of petits fours
including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served
as petits fours, to a level of high and consistent quality.
LO1. Prepare iced petits four
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5. Display petits fours
LO6. Store petits fours

LO1. PREPARE ICED PETITS FOURS

Criteria Methods
1.1. Sponges and Underlying Work Place Online: Online
bases are principles in Location
prepared, cut making petits
and four Discussion Demonstrati
assembled Equipment on with oral
● Lecture
according to questioning
standard ● Role play ● Third-party
recipes and Tools,
enterprise Accessories
requirements and Supplies ● Demonstration ● Portfolio of
and practices. industry
learning related to
Fillings are materials Face to Face: trainee’s
prepared with work
the required Writing ma- ● Actual
terials (pen and Demonstration ● Examination
flavors and
consistency paper) via google
● Lecture
forms
References ● Discussion Face to Face
Fillings are online ma-
● Written
prepared with
the required Case study
flavors and cation ● Observation/
consistency Demonstrati
eLearning
Modules on with oral
Decorations questioning
are designed
and used in ● Third-party
accordance report
with
establishment ● Portfolio of
standards and industry
procedures information
related to
trainee’s
Fondant icing work
is brought in
accordance
with the
required
temperature
and
established
standards
operating
procedures.
LO2. PREPARE FRESH PETITS FOURS

Criteria Methods
A selection of Varieties and Work Place Online: Online
small choux characteristics of Location
paste shapes classical and
are baked and contemporary Discussion Demonstrati
decorated in petits four Equipment on with oral
● Lecture
accordance including taste, questioning
with texture, ● Role play ● Third-party
established structure, shape Tools,
standards and and size Accessories
procedures. appropriate for and Supplies ● Demonstration ● Portfolio of
petits fours, industry
Baked sweet according to Online e- ● Case study information
paste are industry and learning related to
prepared and enterprise materials Face to Face: trainee’s
blended in standards work
accordance Writing ma- ● Actual
with terials (pen and Demonstration ● Examination
establishment paper) via google
standards and ● Lecture
forms
procedures. References ● Discussion Face to Face
online ma-
Fillings are terials for ● Written
● Brainstorming
prepared and communi- examination
used the cation ● Case study ● Observation/
required
flavors and eLearning Demonstrati
correct Modules on with oral
consistency. questioning
● Third-party
Garnishes, report
glazes and
finished are ● Portfolio of
used in industry
accordance information
with related to
established trainee’s
standards and work
procedures
LO3. PREPARE MARZIPAN PETITS FOURS

Criteria Methods
Quality Portion control Work Place Online: Online
marzipan is and yield Location
flavored and
shaped to Discussion Demonstrati
produce mini- Equipment on with oral
● Lecture
sized fruits in questioning
accordance ● Role play ● Third-party
with Tools,
enterprise and Accessories
client and Supplies ● Demonstration ● Portfolio of
requirements. industry
learning related to
Marzipan materials Face to Face: trainee’s
fruits are work
coated to Writing ma- ● Actual
preserve terials (pen and Demonstration ● Examination
desired eating paper) via google
characteristics ● Lecture
forms
and softened References ● Discussion Face to Face
with egg online ma-
whites, piped terials for ● Written
● Brainstorming
into shapes communi- examination
and cation ● Case study ● Observation/
sealed/brown
ed with eLearning Demonstrati
applied heat, Modules on with oral
enterprise ● Third-party
practice report
● Portfolio of
industry
information
related to
trainee’s
work
LO4. PREPARE CARAMELIZED PETITS FOURS

Criteria Methods
Fresh Properties of the Work Place Online: Online
fruits/fruit ingredients used Location
segments are and their
selected and interaction and Discussion Demonstrati
coated with changes during Equipment on with oral
● Lecture
pale amber- production questioning
colored ● Role play ● Third-party
caramel or Tools,
glazed or any Accessories
coating and Supplies ● Demonstration ● Portfolio of
specified by industry
the enterprise. Online e- ● Case study information
learning related to
Sandwich materials Face to Face: trainee’s
dried fruits or work
nuts are filled Writing ma- ● Actual
with flavored terials (pen and Demonstration ● Examination
marzipan and paper) via google
coated with ● Lecture
forms
pale amber- References ● Discussion Face to Face
colored online ma-
caramel terials for ● Brainstorming
● Written
according to communi- examination
Case study
specifications cation ● Observation/
and enterprise
standards eLearning Demonstrati
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s
work
LO5. DISPLAY PETITS FOURS

Criteria Methods
Appropriate Working Work Place Online: Online
receptacles methods used Location
are selected in production
and prepared and display of Discussion Demonstrati
for petits fours petits fours Equipment on with oral
● Lecture
questioning
Petits fours ● Role play ● Third-party
are displayed Tools,
creatively to Accessories
enhance and Supplies ● Demonstration ● Portfolio of
customer industry
appeal Online e- ● Case study information
learning related to
materials Face to Face: trainee’s
work
Writing ma- ● Actual
terials (pen and Demonstration ● Examination
paper) via google
● Lecture
forms
References ● Discussion Face to Face
online ma-
● Written
Case study
eLearning Demonstrati
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s
work
LO6. STORE PETITS FOURS

Criteria Methods
Petits fours Working Work Place Online: Online
are stored in methods used Location
proper in production
temperatures and display of Discussion Demonstrati
and conditions petits fours Equipment on with oral
● Lecture
to maintain questioning
maximum ● Role play ● Third-party
eating Tools,
qualities, Accessories
appearance and Supplies ● Demonstration ● Portfolio of
and industry
freshness. Online e- ● Case study information
learning related to
Petits fours materials Face to Face: trainee’s
are packaged work
in accordance Writing ma- ● Actual
with terials (pen and Demonstration ● Examination
established paper) via google
standards and ● Lecture
forms
procedures References ● Discussion Face to Face
online ma-
● Written
Case study
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s
work
UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
MODULE DESCRIPTOR : This module deals with knowledge and skills required by bakers
and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in
commercial food production environments and hospitality establishments.
LO1. Prepare pastry products

g.
h. LO2. Decorate and present pastry products
i. LO3. Store pastry products

LO1. PREPARE PASTRY PRODUCTS

Criteria Methods
Required Underlying Work Place Online: Online
ingredients principles in Location
are selected, making pastry
measured and products Discussion Demonstrati
weighe Equipment on with oral
● Lecture
recipe or ● Role play ● Third-party
production Tools,
requirements Accessories
and and Supplies ● Demonstration ● Portfolio of
established industry
standards and Online e- ● Case study information
procedures. learning related to
A variety of work
pastry Writing ma- ● Actual
products are terials (pen and Demonstration ● Examination
prepared paper) via google
according to ● Lecture
forms
standard References ● Discussion Face to Face
mixing online ma-
procedures/for terials for ● Brainstorming
● Written
mulation/ communi- Case study examination
recipes and cation ● Observation/
desired
product eLearning Demonstrati
characteristics Modules on with oral
questioning
● Third-party
Appropriate report
equipment are
used a ● Portfolio of
cording to industry
required information
pastry related to
products and trainee’s
standard work
operating
procedures
Pastry
products are
baked
according to
techniques
and
approprate
cnditions; and
enterprise
requirement
and standards
Required
oven
temperature
are selected
to bake gods
in ccordance
with the
desired
characteristics
, standards
recipe
specificatins
and enterprise
practices
j. LO2. DECORATE AND PRESENT PASTRY PRODUCTS
Assessment Contents Conditions Methodologi Assessment

Criteria es Methods
A variety of fillings 1. Work Place Online: Online

and coating/icing. Location
Discussion Demonstrati
Glazes and on with oral
Equipment ● Lecture
decorations for questioning
pastry products are ● Role play ● Third-party
prepared according Tools,
● Brainstormi report
to standard recipes, Accessories
enterprise and Supplies ng ● Portfolio of
standards and/or ● Demonstrati industry
Online e- information
customer on
learning related to
preference. Varieties and materials ● Case trainee’s
characteristic study work
Pastry products are s of pastry Writing ma-
filled and products terials (pen and Face to Face: ● Examination
decorated, where paper) via google
● Actual forms
required and
References Demonstrati Face to Face
appropriate, in on
online ma-
accordance with terials for ● Written
● Lecture
standard recipes communi- examination
and/or enterprise cation ● Discussion ● Observation/
standards and
eLearning ● Brainstormi Demonstrati
customer on with oral
preferences Modules ng
Case study questioning
● Third-party
Pastry products are
report
finished according
to desired product ● Portfolio of
characteristics industry
information
related to
trainee’s
work
Baked pastry
products are
presented
according to
established
standards and
procedures
LO3. STORE PASTRY PRODUCTS

Criteria Methods
Pastry Storage Work Place Online: Online
products are conditions for Location
stored bakery products
according to and optimizing Discussion Demonstration
established shelf-life Equipment with oral
● Lecture
standards and questioning
procedures ● Role play ● Third-party
Tools,
Accessories
Packaging are and Supplies ● Demonstration ● Portfolio of
selected industry
appropriate Online e- ● Case study information
for the learning related to
preservation materials Face to Face: trainee’s work
of product
freshness and Writing ma- ● Actual ● Examination
eating terials (pen and Demonstration via google
characteristics paper) forms
● Lecture
Face to Face
Demonstration
eLearning with oral
Modules questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
MODULE DESCRIPTOR : This module covers the knowledge and skills in presenting the
various and specialized techniques of desserts presentation required by bakers and pastry cooks
(patissiers) in commercial food production environments and hospitality establishments
LO1. Present and serve plated desserts

k.
l. LO2. Plan, prepare and present dessert buffet selection or plating
m. LO3. Store and package desserts

LO1. PRESENT AND SERVE PLATED DESSERTS

Criteria Methods
Desserts are Historical and Work Place Online: Online
portioned and cultural aspects Location
presented of specialized
according to desserts Discussion Demonstratio
product items, Equipment n with oral
● Lecture
occasion and questioning
enterprise Underlying ● Role play ● Third-party
standards and principles in Tools,
procedures making Accessories
specialized and Supplies ● Demonstration ● Portfolio of
Desserts are industry
plated and Online e- ● Case study information
decorated in learning related to
accordance materials Face to Face: trainee’s work
with
enterprise Writing ma- ● Actual ● Examination
standards and terials (pen and Demonstration via google
procedures paper) forms
● Lecture
Face to Face
cation
Demonstratio
Modules questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work
n. LO2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR
o. PLATING

Criteria Methods
Dessert buffet Varieties and Work Place Online: Online

services are characteristics of Location
planned and specialized
cakes, both Discussion Demonstrati
utilized on with oral
classical and Equipment ● Lecture
according to contemporary questioning
available 1. ● Role play ● Third-party
facilities, Tools,
equipment and Accessories
customer/enterp and Supplies ● Demonstration ● Portfolio of
rise industry
requirements.
learning related to
Variety of
work
desserts are Writing ma- ● Actual
prepared and terials (pen and Demonstration ● Examination
arranged in paper) via google
accordance with ● Lecture
forms
enterprise References Face to Face
standards and ● Discussion
online ma-
procedures terials for ● Brainstorming
● Written
● Observation/
questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s
work
6.1. LO3. STORE AND PACKAGE DESSERTS

Criteria Methods
Desserts are Storage Work Place Online: Online
stored in conditions for Location
accordance bakery products
with the and optimizing Discussion Demonstration
required shelf-life Equipment with oral
● Lecture
temperature questioning
customer’s Tools,
specifications. Accessories
and Supplies ● Demonstration ● Portfolio of
industry
Desserts are Online e- ● Case study information
packaged in learning related to
accordance materials Face to Face: trainee’s work
with
established Writing ma- ● Actual ● Examination
standards and terials (pen Demonstration via google
procedures and paper) forms
● Lecture
Face to Face
cation
Demonstration
eLearning with oral
Modules questioning
● Third-party
report
● Portfolio of
industry
information
related to
trainee’s work

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TESDA-OP CO-01-F11

Course Title: BREAD AND PASTRY PRODUCTION

TRAINEE ENTRY REQUIREMENTS:

● can communicate in basic English either oral or written

● at least High School/SHS graduate

● must be physically and mentally fit

● with good moral character; and

● must pass the trainability/aptitude test

● can perform mathematical computation

● with pleasing personality

● With basic knowledge in computer operations and internet navigation.

1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace

2. Prepare and 2.1. Preparing and 2.1.1. Prepare pastry products

● Observation and interview

● Demonstration and interview

● Exams and Tests

● Online Direct Observation

● Blended Learning Delivery Mode

● Online Group Discussion

● Online Role Play/Simulation

ADDITIONAL RESOURCES FOR ONLINE LEARNING

FACILITIES (ON SITE)

BREAD AND PASTRY PRODUCTION NC II

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

● Holder of National TVET Trainer’s Certificate (NTTC) Level 1

● Must have completed a trainers Training Methodology II or its equivalent

● Must be a holder of a BPP NCII or its equivalent

● Must be of good moral character and with pleasing personality

● Must be physically and mentally fit

● *Must have at least 2 years relevant job/industry experience

● must be a civil service eligible (for government position or appropriate professional

● Must have a covid 19 Preventive measure in the workplace training

SUMMARY OF LEARNING OUTCOMES:

LO3 COMPLETE RELEVANT WORK RELATED DOCUMENTS

SUMMARY OF LEARNING OUTCOMES:

LO1 DESCRIBE TEAM ROLE AND SCOPE

team is ● Sources of environment ● Actual ● Online Case

SUMMARY OF LEARNING OUTCOMES:

LO2 LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

LO3 RECOMMEND SOLUTIONS TO PROBLEMS

SUMMARY OF LEARNING OUTCOMES:

LO1 MANAGE ONE’S EMOTION

SUMMARY OF LEARNING OUTCOMES:

LO1 IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

examples of ● Life Narrative

changes that ● Review of

SUMMARY OF LEARNING OUTCOMES:

LO1 GATHER DATA / INFORMATION

SUMMARY OF LEARNING OUTCOMES:

LO1 IDENTIFY OSH COMPLIANCE REQUIREMENTS

SUMMARY OF LEARNING OUTCOMES:

LO1 PREPARE OSH REQUIREMENTS FOR COMPLIANCE

SUMMARY OF LEARNING OUTCOMES:

LO1 CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES

MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Seek information on the industry

LO2. Update industry knowledge

LO3. Develop and update local knowledge

LO4. Promote products and services to customers

Assessment Contents Conditions Methodologies Assessment

Assessment Contents Conditions Methodologies Assessment