TM 1 - Driving Ncii

Templates
Sector : AUTOMOTIVE AND LAND TRANSPORT SECTOR
Qualification Title: DRIVING NC II
Unit of Competency: DRIVE LIGHT VEHICLE
[Type text]
Date Developed: Document No. ____________
December 2004 Issued by:
Date Revised:
LIGHT VEHICLE December 2015
Developed by: Bogo LiTeS Page
DRIVING NC II Center
Ruben P. Ursal Revision # 01
Module Title: Driving Light Vehicle
Technical Education & Skills D

NATIONAL TVET TRAINERS ACADEMY
Marikina City
Date Developed: Document No.

Date Revised:
December 2015
Bogo LiTeS
DRIVING NC II Cenbter Page
Developed by:

Date Revised:
December 2015
Bogo LiTeS
Developed by:

Plan
Training
Session

Date Revised:
December 2015
Bogo LiTeS
Developed by:

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

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

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please
specify)__Cebuano___________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Date Revised:
Methodology Level I February 2012 Page 2 of 250
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
______
Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed _HOUSEHOLD SERVICES NC II
__________________________
___________________________
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
Date Revised:
Developed by: NTTA
Revision # 01
of activity around him and will focus better

and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Revised:
Developed by: NTTA
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YE NO
S
1. Clean living room, dining room, bedroom, toilets,
bathrooms and kitchen
LO1.1.Use of appropriate cleaning equipment, supplies and
materials
/
LO1.2.Clean surfaces, floors, furniture and fixtures /

LO1.3.Make up beds and cots /
LO1.4.Clean toilet and bathroom /
LO1.5.Clean kitchen area, utensils/table /
appointments
and kitchen appliances
LO1.6.Provide supplies for dining room, living /
room bedroom and bathroom/toilet
LO1.7.Maintain clean and sanitize room environment /
2. Wash and iron clothes, linen and fabric
LO2.1Check and sort soiled clothes, linen and fabric /
LO2.2Prepare washing equipment and supplies /
LO2.3 Perform laundry /
LO2.4 Dry clothes, linen and fabric /
LO2.5 Iron clothes, linen and fabric /
LO2.6Maintain regular housekeeping and /
maintenance of laundry area and equipment
3.Prepare hot meal and cold meals/food
LO3.1Prepare ingredients according to recipes /
LO3.2Check “Mise en Place” /
LO3.3Cook soup as per menu /
LO3.4Cook vegetable dishes as per recipe /
LO3.5Cook meat/poultry, fish/seafood dishes as per /
Date Revised:
Developed by: NTTA
Revision # 01
CORE COMPETENCIES
CAN I…? YE NO
S
culinary method
LO3.6Cook egg dishes as per client’s preference /
LO3.7Cook pasta, grain and farinaceous dishes as per /
recipe
LO3.8 Garnish cooked dishes /
LO3.9 Prepare appetizers as per requirement or /
client’s preference
LO3.10 Prepare sauces as per recipe /
LO3.11 Prepare cold desserts /
LO3.12 Prepare pastry dishes /
LO3.13Prepare Sandwiches /
LO3.14Store dry and liquid ingredients /
4.Provide Food and Beverage Services
LO4.1 Prepare dining area /
LO4.2Set-up table /
LO4.3Serve food and beverage /
LO4.4Clear table /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Revised:
Developed by: NTTA
Revision # 01
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current
Proof/Evidence Means of validating
competencies
1.Clean living
room, dining
room, bedroom,
toilets,
bathrooms and
kitchen
Certificate of On-the- Demonstration with
LO1.1.Use of Job training signed by Oral Questioning,
appropriate the Training Written Examination
cleaning Supervisor of Hotel
equipment, Asia
supplies and
materials
Demonstration with
LO1.2.Clean Certificate of On-the- Oral Questioning,
surfaces, floors, Job training signed by Written Examination
furniture and the Training
fixtures Supervisor of Hotel
Asia

LO1.3.Make up Job training signed by Oral Questioning,
beds and cots the Training Written Examination
Supervisor of Hotel
Asia
LO1.4.Clean
toilet and
Job training signed by Oral Questioning,
bathroom
the Training Written Examination
Supervisor of Hotel
Asia

Date Revised:
Developed by: NTTA
Revision # 01
LO1.5.Clean Certificate of On-the-
kitchen area, Job training signed by Demonstration with
utensils/table the Training Oral Questioning,
appointments Supervisor of Hotel Written Examination
and kitchen Asia
appliances
LO1.6.Provide Certificate of On-the-

supplies for Job training signed by
dining room, the Training Demonstration with
living room, Supervisor of Hotel Oral Questioning,
bedroom and Asia Written Examination
bathroom/toilet
Certificate of On-the-
LOI.7 Maintain
Job training signed by
clean and Demonstration with
the Training
sanitize room Oral Questioning,
Supervisor of Hotel
environment Written Examination
Asia
2.1 Wash and

iron clothes
linens and
fabric
2.1Check and Certificate of On-the- Demonstration with

sort soiled Job training signed by Oral Questioning,
clothes, linen the Training Written Examination
and fabric Supervisor of Hotel
Asia
Demonstration with
2.2Prepare Oral Questioning,
washing Written Examination
the Training
equipment and Supervisor of Hotel
supplies Asia
2.3 Perform Job training signed by Oral Questioning,
laundry the Training Written Examination
Supervisor of Hotel
Asia
Date Revised:
Developed by: NTTA
Revision # 01
2.4 Dry Job training signed by Demonstration with
clothes, the Training Oral Questioning,
linen and Supervisor of Hotel Written Examination
fabric Asia
2.5 Iron clothes,
the Training Demonstration with
linen and fabric
Supervisor of Hotel Oral Questioning,
Asia Written Examination
2.6Maintain regular Job training signed by Demonstration with
housekeeping and the Training Oral Questioning,
maintenance of Supervisor of Hotel Written Examination
laundry area and Asia
equipment
3. Prepare
hot and
cold
meals/food Certificate of On-the-
3.1Prepare the Training Demonstration with
ingredients Supervisor of Hotel Oral Questioning,
according Asia Written Examination
to recipes
Demonstration with
3.2 Check the Training
Oral Questioning,
“Mise en Supervisor of Hotel
Written Examination
Place” Asia
3.3 Cook Job training signed by Demonstration with
soup as per the Training Oral Questioning,
menu Supervisor of Hotel Written Examination
Asia
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Developed by: NTTA
Revision # 01
3.4 Cook the Training Demonstration with
vegetable Supervisor of Hotel Oral Questioning,
dishes as Asia Written Examination
per recipe
3.5 Cook the Training
meat/poult Supervisor of Hotel Demonstration with
ry, Asia Oral Questioning,
fish/seafoo Written Examination
d dishes as
per culinary
method
3.6 Cook Supervisor of Hotel Oral Questioning,
egg dishes Asia Written Examination
as per
client’s
preference Certificate of On-the-
3.7 Cook Asia Written Examination
pasta, grain
and
farinaceous Certificate of On-the-
dishes as Job training signed by
per recipe the Training
Demonstration with
Supervisor of Hotel
Oral Questioning,
Asia
3.8 Written Examination
Garnish Job training signed by
cooked the Training
dishes Supervisor of Hotel Demonstration with
Asia Oral Questioning,
Written Examination
3.9 Prepare
appetizers Certificate of On-the-
as per Job training signed by
requireme the Training
nt or Supervisor of Hotel Demonstration with
client’s Asia Oral Questioning,
preference Written Examination
3.10 Prepare Certificate of On-the-
sauces as Job training signed by
per recipe the Training Demonstration with
Date Revised:
Developed by: NTTA
Revision # 01
3.11Prepare
cold
the Training
desserts
Supervisor of Hotel Demonstration with
Written Examination
3.12Prepare Certificate of On-the-
pastry Job training signed by
desserts the Training Demonstration with
3.13Prepare Job training signed by
sandwiche the Training
s Supervisor of Hotel Demonstration with
Written Examination
3.14Store dry
and liquid
ingredient
s

Date Revised:
Developed by: NTTA
Revision # 01
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requiremen
Outcomes based on CBC ts
1.Clean living
room, dining
room, bedrooms
toilets,
bathrooms and
kitchen
1.1Use of appropriate
1.1Use of appropriate cleaning equipment,
cleaning supplies and materials
equipment,
supplies and
materials 1.2 Clean surfaces,
1.2 Clean floors, furniture and
surfaces, floors, fixtures
furniture and 1.3 Make up beds and
fixtures cots
1.3 Make up beds 1.4 Clean toilet and
and cots bathroom
1.4 Clean toilet 1.5 Clean kitchen
and bathroom area, utensils/table
1.5 Clean kitchen appointments and
area, kitchen appliances
utensils/table 1.6 Provide supplies
appointments and for dining room, living
kitchen appliances room, bedroom and
1.6 Provide bathroom/toilet
supplies for dining
room, living room,
bedroom and 1.7 Maintain clean

Date Revised:
Developed by: NTTA
Revision # 01
bathroom/toilet and sanitize room
environment
1.7 Maintain clean
and sanitize room
environment
2. Wash and iron

2. Wash and iron clothes linens
clothes linens and fabric
and fabric
2.1.1Check and
2.1Check and sort sort soiled
soiled clothes, clothes, linen
linen and fabric and fabric
2.2 Prepare 2.1.2 Prepare

washing washing
equipment and equipment and
supplies supplies
2.1.3 Perform
laundry
2.3 Perform
laundry
2.1.4 Dry clothes,
linen and
2.4 Dry clothes,
fabric
linen and fabric
2.1.5 Iron
2.5 Iron clothes,
clothes, linen
linen and fabric
and fabric
2.6 Maintain
2.1.6 Maintain
regular
regular
housekeeping and
housekeeping
maintenance of
and
laundry area and
maintenance of
equipment
laundry area
and equipment

Date Revised:
Developed by: NTTA
Revision # 01
3. Prepare hot
and cold
3. Prepare hot and
meals/food
cold meals/food
3.1Prepare
3.1Prepare
ingredients
ingredients
according to
according to
recipes
recipes
3.2 Check
“Mise en Place”
3.2 Check “Mise
en Place”
3.3 Cook soup
as per menu
3.3 Cook soup as
per menu
3.4 Cook
vegetable
3.4 Cook vegetable dishes as per
dishes as per recipe
recipe
3.5 Cook
meat/poultry,
3.5 Cook fish/seafood
meat/poultry, dishes as per
fish/seafood culinary
dishes as per method
culinary method
3.6 Cook egg
3.6 Cook egg dishes as per
dishes as per client’s
client’s preference preference
3.7 Cook pasta,
grain and
3.7 Cook pasta, farinaceous
grain and dishes as per
farinaceous dishes recipe
as per recipe
3.8 Garnish
cooked dishes
3.8 Garnish
cooked dishes
3.9 Prepare
appetizers as
Date Revised:
Developed by: NTTA
Revision # 01
3.9 Prepare per
appetizers as per requirement
requirement or or client’s
preference
3.10 Prepare
3.10 Prepare sauces as per
sauces as per recipe
recipe
3.11Prepare cold
desserts
3.11Prepare cold
desserts 3.12Prepare
pastry
desserts
3.12Prepare pastry
desserts
3.13Prepare
sandwiches
3.13Prepare
sandwiches
3.14Store dry
and liquid
3.14Store dry and
ingredients
liquid
ingredients

Date Revised:
Developed by: NTTA
Revision # 01
4. Provide Food
and Beverage
Service
4.1 Prepare
4.Provide food and dining
beverage area
service
4.2 Set-up table
4.1 Prepare dining
area
4.3 Serve food
and beverage
4.2 Set-up table
4.4 Clear table
4.3 Serve food and
beverage
4.4 Clear table

Date Revised:
Developed by: NTTA
Revision # 01
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
4.1 Prepare dining area 4.1 Preparing dining area
4.2 Set-up table 4.2 Setting –up table
4.3 Serve food and 4.3 Serving food and beverage

beverage
4.4 Clear table 4.4 Clearing table

Date Revised:
Developed by: NTTA
Revision # 01
In template form, the session plan will look like this.
SESSION PLAN
Sector : HEALTH, SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES
Qualification Title : HOUSEHOLD SERVICES NC II
Unit of Competency : PROVIDE FOOD AND BEVERAGE SERVICE
Module Title : PROVIDING FOOD AND BEVERAGE SERVICE
Learning Outcomes: 1. Prepare Dining Area, 2. Set up Table, 3. Serve Food and Beverage, 4. Clear Table
A. INTRODUCTION
B. LEARNING ACTIVITIES
LO 1: PREPARE DINING AREA
Learning Content Methods Presentation Practice Feedback Resources Time
Compare
1.Standard Operating Group Discussion, Self-check Answers
Read Information
Procedure in Demonstration 4.1.1 with the CBLM
Sheet 4.1.1
Preparing Dining Area Film Viewing Answer Key
Compare
2.Types of Table Group Discussion, Self-check Answers
Read Information
Setting Demonstration 4.1.2 with the CBLM
Sheet 4.1.2
Film Viewing Answer Key
3.Types and Uses of Group Discussion, Read Information Self-check Compare CBLM
Chinaware, Demonstration Sheet 4.1.3 4.1.3 Answers
Silverware and Film Viewing with the
Glassware Answer Key
July 2010 Issued by:
Date Revised:
Trainers Methodology Level I February 2012
Developed by: NTTA Page 18 of 250
Templates NTTA
Revision # 01
Compare
4.Safety Handling of Group Discussion, Self-check Answers
Read Information
Table Demonstration 4.1.4 with the
Sheet 4.1.4
appointments Film Viewing Answer Key
LO 2: SET UP TABLE
Compare
1. Setting of Table Group Discussion, Self-check Answers
Read Information
Cloth Demonstration 4.2.1 with the CBLM
Sheet 4.2.1
Compare
Group Discussion, Self-check Answers
2. Table Setting Read Information
Demonstration 4.2.2 with the CBLM
Sheet 4.2,2
Compare
3. Eye Appeal Read Information
Sheet 4.2.3
Compare
4. Timeliness Read Information
Sheet 4.2.4
5. Napkin Folding Group Discussion, Read Information Self-check Compare CBLM
Demonstration Sheet 4.2.5 4.2.5 Answers
Film Viewing with the
Date Revised:
Templates NTTA
Revision # 01
Answer Key
LO 3: SERVE FOOD/BEVERAGES ACCORDING TO STANDARD SEQUENCE
1. Table Serving Group Discussion, Read Information Self-check
Demonstration Sheet 4.3.1 4.3.1
Film Viewing Compare
Answers
with the CBLM
Answer Key
Self-check Compare
2. Types of Foods, Group Discussion, 4.3.2 Answers
Beverages and Demonstration Read Information CBLM
with the
Garnishing Film Viewing Sheet 4.3.2 Answer Key
3. Refilling Water Group Discussion, Self-check Compare

Demonstration Read Information 4.3.3 Answers
with the CBLM
Sheet 4.3.3
Answer Key
4. Washing and Group Discussion, Read Information Self-check Compare CBLM
Handling of Demonstration Sheet 4.3.4 4.3.4 Answers
Fresh Fruits with the
Answer Key

Date Revised:
Templates NTTA
Revision # 01
LO 4: CLEAR TABLE
1. Clearing the Self-check Compare
Table Group Discussion, Answers
Read Information 4.4.1
Demonstration with the CBLM
Sheet 4.4.1
2. Cleaning the Self-check Compare
Table and Group Discussion, Answers
Read Information 4.4.2
Changing Demonstration with the CBLM
Sheet 4.4.2
Soiled Ashtrays Film Viewing Answer Key
3. Table Manners Self-check Compare
and Etiquette Group Discussion, Read Information 4.4.3 Answers
with the CBLM
Demonstration Sheet 4.4.3
Answer Key
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Revised:
Templates NTTA
Revision # 01
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Trainers Date Revised:
Methodology Level I February 2012
NTTA
Templates Revision # 01
HOUSEHOLD SERVICES NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Cleaning living room,

Clean living room, dining room, bedrooms
dining room, bedrooms toilets, bathrooms and
1. toilets, bathrooms and HCS913301
kitchen
kitchen
Washing and ironing

Wash and iron clothes
clothes linens and
linens and fabric
2. fabric HCS913302
Prepare hot and cold Preparing hot and cold

HCS913303
3.
meals/food meals/food
Provide food and Providing food and
beverage service beverage service
4. HCS913304 593301
5.
6.

NTTA
MODULE CONTENT
UNIT OF COMPETENCY : PROVIDE FOOD AND BEVERAGE SERVICE
MODULE TITLE : PROVIDING FOOD AND BEVERAGE SERVICE

MODULE DESCRIPTOR : This module covers the basic knowledge, skills
and attitudes in providing food and beverage
service. It includes preparing dining area,
setting up table, serving food and beverage and
clearing table.
NOMINAL DURATION: 27 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare dining area
2. Set-up table
3. Serve food and beverage
4. Clear table
ASSESSMENT CRITERIA:
1. Soiled table appointments were bussed out in order and brought to
the washing area
2. Tables are brushed with clean moist side towel / brush allowing no
crumbs to fall on the employer.
3. Soiled ashtrays are replaced with clean one after 3-butts.
Conditions
The participants will have access to:
1. Trays

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2. Flat wares
8 Table and chairs
9 Side towel
10 Glass ware
11 Ashtray
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12 Condiments
13 Flower base
14 Hollow wares
15 Handy brush
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16 Dust pan
17 Table linens/napkins
Assessment Method:
1. Written/Oral Test
2. Practical Test
NTTA
Learning Outcome 4. 4.1
CLEAR TABLE
Learning Activities Special Instructions
Read Information Sheet 4.4.1 For additional information, read the

Training Regulations and the
Answer Self-Check 4.4.1
Competency-Based Curriculum and
textbooks on Basic Home
Compare your answers from the Management and Household
Model Answers Management. Visit also
http://cleaning advices.blog.com
Perform Task Sheet 4.4.1
In comparing your answers from
Collect data by answering your model answer, be sure that all
Performance Criteria Checklist 4.4.1 your answers are correct before
proceeding to the next activity.

NTTA
Information Sheet 4.4.1
Clearing the Table
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Describe if a diner has finished already with his meal.
2. Formulate a statement of politeness to a diner before
removal of his plate.
3. Name examples of flat wares.
4. Explain which side of the family member/diner the
soiled plates/flat wares are removed.
5. Define table appointments.
6. Discuss the standard operating procedure in bussing
out soiled plates
7. Discuss the standard operating procedure in removing
side plates and knives from tables.
8. Discuss the standard operating procedure in removing
condiments/shakers and other soiled items from the t
9. Define condiments and give examples.
10. List examples of hollow wares.
11. List three (3) purposes of doilies lined in trays.
12. Name the three (3) principles in bussing

NTTA
LO3 covers the competency in serving food/beverage according to
sequence. Diners have enjoyed the meals served; but what about the soiled
appointments? How are they removed or bussed out? Before proceeding to
the main topic, one must be familiar with the term table appointments.
What does this term mean? Table appointments are implements used
from dining which consist of linens, silverware, dinnerware, glassware and
centerpiece.
Bussing out is as important as all other competencies required to
make diners/employers remember a dining experience with his family
members or guests perhaps. Before performing any buss out task, one has
to wear an apron, the garment worn over the front of clothes to keep them
clean during working especially in the kitchen and in the dining area. Hair
nets are also advisable to be worn to protect falling hairs land on the plates
of diners and to have a neat looking presentation before diners. This outfit
is suitable at homes or as employers require to do so.
How would one know that it is now time to buss out or remove the
plates? When people appear to be done, that is if the plates are empty and
untouched for a minute or more, approach the table and politely ask: “May
I clear your plates”? or “May I take this away for you?” Avoid using
slang words such as: “All finished?” or “Are you done with the food”?
Bussing styles depend on the dining type the diner engaged in. The host
signaled that he finished his meal by placing a folded napkin in his plate.
This gives cue also to his guests. Other diners signaled that they finished
their meal by placing the knife and fork vertically at the center of the
plate with the tines of the fork pointing upward. This is the right time
to remove the plates leaving the water glass and coffee cups. For fine
dining where multiple courses are served, bus trolleys are used with the
usual procedure that the larger items are to be removed first then
working towards the smallest namely: plates, stemware, flatware and
small sets of condiments. Condiments are food seasoning used at tables
like salt, pepper, mustard, relish, or a similar substance added in small
amounts to food, usually at the table, to improve or adjust its flavor.
Remember to remove soiled plates from the right of the diner as quietly
as possible using your right hand to avoid awkwardness. If a bus
trolley is not used or in a casual dining, remove and stack the plates on
your left arm to not more than 3 pieces at a time without leaning the
plates on your body or place them on trays. Side plates are removed
using also the right hand placing knives over them and bringing them
to the washing station. Although large articles are cleared in each hand,
to expedite service, small items like condiments are cleared on small doily-
lined trays. The doily prevents slipping of items on the tray and reduce the
noise level in the room. In addition, it also absorbs oils from food holders
like dessert presented on a plate. Heavy wares or hollow wares such as a
coffeepot is unlikely to slip in a large tray, thus, it is not lined with a doily.
Hollow wares are table wares such as sugar bowls, creamers, coffee pots,

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teapots, soup tureens, hot food covers, water jugs, platters, butter pat
plates, and other metal items that went with the dishware on a table.
When bussing, follow the standard procedure-
1. the 3 S’s- SCRAPE, STACK & SEGREGATE.

 SCRAPE left over foods and place them in one container
 STACK together the equipment of the same kind and
sizes
 SEGREGATE china wares from utensils and leftovers
 all cutleries in one container

 all china wares in one container
 leftovers in one container
2. Remove largest plates first, followed by smaller ones so that they can
be easily stacked. Place large ones at the center of the tray.
3. Do not stack dishes too high. This can cause accident and create
clatter.
4. The water glass and the coffee cups which should be refilled and to be
removed only when the guests have left the table. Water glasses are to
refill when empty or almost empty.
5. Appropriate trays are used-bar tray with cork (for bar items);
rectangular trays or oval tray for china wares, etc;
6. Trays are positioned such that it is well balanced, with heavy items
place at the center.
7. Trays must be properly handled.
Bussing requires skills and when mastered, is enjoyable and

makes the job remarkable to employers and diners as well.

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Self- Check 4.4.1
Directions: Select the correct answer from the choices listed below each
item. Write the letter of your choice in your answer sheet.
1. A diner is already finished with his meal when
A. His plate is empty and untouched for a minute or more
B. His plate has still food in it and touched for a minute or
more
C. His plate is not empty but is touched for a minute or
more.
D. His plate is empty but still holding a flatware
2. One of the statements below describes politeness in approaching a

diner before removal of his plate.
A.“Are you done with your food?”
B.“I’m going to remove your plate?”.
C.“May I clear your plate?”
D. “Are you still with your food?”
3. One of the rules in bussing out is to
A. begin with the largest items towards the smallest

B. begin with the smallest towards the biggest
C. begin with the hollowares towards the plates
D. begin with the condiments towards the silverwares
4. The three (3) principles in bussing are:

A. Strip, Sort and Segregate
B. Scrape, Stack and Segregate
C. Scrape, Sort and Stock
D. Segregate, Standardize and Scrape
5. Which of the statement below does not hold true?
A. Smaller items are placed at the center of trays

during bussing
B. China wares are placed in rectangular or oval
trays
C. Bar items are placed in bar trays with cork
D. In bussing, trays are not to be overloaded to
avoid accidents
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ANSWER KEY 4.4.1
1. A
2. C
3. A
4. B
5. A

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TASK SHEET 4.4.1
Title: Clearing the Table
Performance Objective: Given trays, flat wares, table and chairs,

glass ware, condiments, flower vase, hollow
wares, table linens, you should be able to clear
the table according to the standard of the
competency per Training Regulation of the
qualification.
Supplies/Materials: Training Regulations, Competency-Based

Curriculum, Reference Books on Home Management, Bond Paper, Tapes
Equipment : Laptop, LCD Projector
Steps/Procedure:
1. Know when to clear the table thoughtfully.
2. Approach the diner and ask politely: “May I clear your plate?”
3. Buss out soiled plates from the right of the diner using the right
hand to avoid awkwardness and stacking it with the left hand
with a maximum of three (3) pieces at a time.
4. Carry the plates with your arm to the washing station/area
without leaning the plates to your body.
5. Remove side plates and knives with your right hand and bring
them to the washing station/area.
6. Remove smaller items like condiments and place them in doily-
lined trays and bring them to the washing station/area.
7. Remove hollowares and place on bigger trays not lined with
doily and bring to the washing station/area.
8. Remove soiled appointments using trays applying the 3S’ and
bring them to the washing station/area.
Assessment Method:
Demonstration with oral questioning
Written Examination

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Performance Criteria Checklist 4.4.1
CRITERIA
YES NO
Did you….
1. Did you know when to clear the table /
thoughtfully?
2. Did you approach the diner and ask politely: “May /
I clear your plate?”
3. Did you buss out soiled plates from the right of the
diner using the right hand and stacking it with the
left hand with a maximum of three (3) pieces at a /
time?
4. Did you carry the plates with your arm to the

washing station/area without leaning the plates to
your body? /
5. Did you remove side plates and knives from tables

according to SOP and bring them to the washing
station/area? /
6. Did you remove smaller items like condiments and

other soiled items from tables according to SOP
/
and bring them to the washing station/area?
7. Did you remove hollow wares from tables

according to SOP and bring them to the washing
/
station/area?
8. Did you remove soiled appointments using trays

applying the 3S’ and bring them to the washing
station/area? /

NTTA
JOB SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
a.
b.
c.
d.
Assessment Method:

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Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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Learning Outcome 4. 4.2
CLEANING THE TABLE AND CHANGING SOILED ASHTRAYS
Learning Activities Special Instructions
Read Information Sheet 4.4.2 For additional information, read the

Training Regulations and the
Competency-Based Curriculum and
textbooks on Basic Home
Compare your answers from the Management and Household
Model Answers Management. Visit also
http://cleaning advices.blog.com
Perform Task Sheet 4.4.2
In comparing your answers from
your model answer, be sure that all
your answers are correct before
Collect data by answering proceeding to the next activity.
Compare your answers from the
Model Answers

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Cleaning the Table and Changing Soiled Ashtrays
13. Define the meaning of crumbs.
14. Discuss the standard operating procedure in cleaning
the table with crumbs.
15. Name three (3) things that are commonly used in
crumbing tables.
16. Identify which side of the guest one has to remove
crumbs.

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17. Name three (3) types of crumbs.
18. Formulate statements conveying politeness to clients
for their requests per SOP.
19. Evaluate if clients’ needs are checked from time to time
until they move out from the dining table as per SOP.
20. Explain the purpose of ashtray.
21. Describe how ashtrays are changed.
22. Explain when soiled ashtrays are to be changed.
After completing the tasks per instructions in LO 4.4.1, you are now
ready to the next level of competency in clearing the table. The next task is
cleaning the table and changing soiled ashtrays with clean one.
In a formal dinner, multiple courses are served and these create
crumbs. Crumbs are particles of foods loosened and fall on tables during
serving and eating. Breadcrumbs, cracker crumbs and morsels are types of
crumbs. Crumbs of bread and crackers are used for coating and thickening.
To remove crumbs, one must be to the left of each guest and use a
clean moist side towel or a folded napkin or a small thin brush and
brush the crumbs onto a small plate or a dust pan held by the other
hand just below the edge of the table silently. Side towels are usually
placed in the left arm of bussers. Nowadays, specific products are
available for removing crumbs known as crumb scraper. The same principle
is applied in removing crumbs using damp side towels, folded napkins or
small brush.
Clients, customers or hosts maybe asked: “Anything else I can do for
you Sir/Ma’am?” or “Any other request Sir/Ma’am?” Sometimes, clients
request for ashtrays after meals. If tables are laid with ashtrays, these are
usually placed right across after the plate of the diner. A table laid
without ashtray indicates that the host/hostess does not wish his/her
guests to smoke at the dining table. Ashtrays are containers of cigarette
ashes and butts; used also in holding lighted cigarettes in between.
Workers are to be attentive of the extra services like re-filling water
glasses, lighting cigarettes, offering toothpicks for customers and
replacing soiled ashtrays. Soiled ashtrays are replaced with clean ones
if they are holding butts more than three (3) pieces already.
In replacing ashtrays carry a clean covered one hidden at your back.
Approach the table and standing to the right of the guest, ask permission
politely to replace the ashtray: “Excuse me Sir/Ma’am, I’m going to replace
your ashtray.” Cover the soiled ashtray. Set aside or remove it and replace
the clean ashtray. Bring the soiled ashtray to the washing station/area.

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Self- Check 4.4.2
Directions: Supply the missing words or group of words:
1. _______________are particles of foods loosened and fall on tables

during serving and eating.
2. _____________, ______________, and ____________ are types of
crumbs.
3. To remove crumbs, one must be to the _________of each guest.
4. ______________, _____________, _____________are tools used in
brushing crumbs.
5. In crumbing tables, small plates or small dust pans are held just
________ the edge of the ___________,

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ANSWER KEY 4.4.2
1. crumbs
2. breadcrumbs, cracker crumbs, morsels
3. left
4. moist side towel, small brush, folded napkin
5. below, table

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TASK SHEET 4.4.2
Title: Cleaning the Table and Replacing Soiled Ashtrays
Performance Objective: Given table and chairs, moist side towel, small
brush, or folded napkin, small dust pan, soiled
ashtray, clean ashtray: 1. Clean the table of
crumbs 2. change soiled ashtray
Supplies/Materials : crumbs, butts, tapes/CD’s
Equipment : laptop, LCD PROJECTOR
Steps/Procedure: Cleaning the Table of Crumbs/Crumbing

1. Stand to the left of a guest (left of the chair)
2. Ask permission from the guest to freshen up his
surroundings by crumbing.
3. Brush the crumbs using any of the following with your
left hand:
a) Moist side towel
b) Small brush
c) Folded napkin
4. Hold the dust pan with your right hand just below the
edge of the table silently.
5. Catch the crumbs with precautions that no crumb will
fall on the lap of the guest.
6. Bring the dust pan to the garbage bin and empty it.
Replacing Soiled Ashtrays
1. Observe if the ashtray is already filled to more than 3
butts.
2. Bring a clean ashtray with cover hidden at your back.
3. Approach the table and stand to the right of the guest.
4. Ask permission politely: “Excuse me Sir/Ma’am, I’m going
to replace your ashtray.”
5. Cover the soiled ashtray.
6. Set aside/Remove dirty ashtray with your right hand.
7. Put clean ashtray in table.
8. Set table appointment.

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9. Bring the covered soiled ashtray to the washing
station/area.
Assessment Method:
Written Examination

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CRITERIA
YES NO
Did you….
In crumbing, /
1. Did you stand to the left of a guest (left of the
chair) /
2. Did you ask permission politely from the guest to

freshen up his surroundings in the dining table by
/
crumbing.
3. Did you brush the crumbs using any of the

following with your left hand:
a. Moist side towel, b. Small brush /
c. Folded napkin d. Crumb scraper
4. Did you hold the dust pan with your right hand
just below the edge of the table silently. /
5. Did you catch the crumbs with precautions that

no crumb will fall on the lap of the guest. /
6. Did you bring the dust pan to the garbage bin and
empty it. /
In Replacing Soiled Ashtrays:
1. Did you observe whether ashtrays of guests need

to be replaced? /
2. Did you bring a covered clean ashtray hidden at

your back? /
3. Did you approach the table and stand to the leftt

of the guest. /
4. Did you ask permission politely: “Excuse me /

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Sir/Ma’am, I’m going to replace your ashtray.”
5. Did you cover soiled ashtray upon removal.

/
6. Did you replace the soiled ashtray with a clean one

/
using your right hand?
7. Did you set table appointments? /
8. Did you bring the soiled ashtray with cover to the
washing station/area? /
JOB SHEET _____

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Title:

Equipment :
Steps/Procedure:
e.
f.
g.
h.
Assessment Method:

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CRITERIA
YES NO
Did you….
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.

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Table Manners and Etiquette
1. List down at least ten (10) Table Manners and Etiquette in Bussing,
Cleaning Tables, and Changing Soiled Ashtrays
2. Buss, Clean and Change Soiled Ashtrays Observing Proper Table
Manners and Etiquette
3. Formulate statements expressing politeness in:
a) Asking additional requests from clients as per
SOP
b) Checking from time to time clients’ needs
until they move from the dining area as per
SOP
LO 4.4.1 and LO 4.4.2 enables one to be competent in bussing,
cleaning table with crumbs and changing soiled ashtrays. LO 4.4.3
emphasizes the importance of manners and etiquette in performing
the tasks. One must take cautions in observing these critical matters
so family members, guests and diners can make a very pleasant and
comfortable meals. Below are very important points that must be
implemented in these competencies covered.
In bussing, never bus across the guest. Stay on the right side of
the guest unless it is difficult to do so that one cannot help crossing.
In such case, make an excuse and say; “Excuse me sir/ma’am”. Never

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scrape leftovers in front or near the guest. Do it few steps away from
the guest.
When handling glassware of any type, always handle them by

the stem or base section of the glass or cup. Take care not to put
your fingers inside of glasses, used or clean. Guests don’t know how
clean your hands may or may not be. It doesn’t matter if the glasses
are clean or dirty; do not get into the habit of grabbing glassware by
the rims or sticking your fingers into several glasses at once to move
quickly bus a table. It is a completely unsanitary practice and
horrifying to guests who witness you doing so!
- Plates of food should be served with your fingers splayed under

the plate to balance, while your thumb is at the very outermost rim of
the plate to avoid touching people’s food. A service napkin may also
be used to deliver a plate of food.
- The clearing of dishes and glasses should be done from the right
of the guest, using your right hand to avoid awkwardness. As when
you serve food, you should clear dishes for everyone at the same
time. When it’s clear that everyone is finished, begin by asking the
host or someone else’s permission to take things away. Asking
permission is polite. Saying other things can be offensive, especially if
someone isn’t finished eating and you attempt to take away his/her
plate. Never make a guest feel uncomfortable. The safest way to do
that is to always ask permission to remove dishes and be reasonably
sure a guest is finished eating.
During the meal, be attentive on the cues of diners. They

usually, raise a hand to signal that they need something. Approach
the table silently and ask politely: “Anything else I can do for you
Sir/Ma’am?” Be always on guard. If you observed diners are already
finished with their meal, ask permission to remove the dishes. Offer
extra additional services like: a ready toothpick, ashtray, lighting
cigarettes, etc.
Take plates and other items from the right of the guests.
Anything that will no longer be needed should be cleared, including
entrée plates, bread plates, silverware and glassware. The only things
that should be left are those items still being used, such as coffee
cups, spoons for coffee, wine and water glasses. If wine glasses are
empty and there is no more wine to be drunk, remove them.
Applying the proper ways of doing things can make things

happen almost to perfection. Be a good busser.

NTTA
Self- Check 4.4.3
Directions: True or False. Write True if the statement is True and False if
the statement is False.
1. Soiled plates are cleared from the right of the diner.

2. Soiled ashtrays are not covered when removing from the table.
3. Water glasses and coffee cups are removed together with the other
soiled appointments.
4. Stemware or goblets are handled by the stem upon removal.
5. Left overs are scraped just in front of guests.
ANSWER KEY 4.4.3
1. T 11. F
2. F 12. F
3. F 13. F
4. T 14. T
5. F 15. T
6. T 16. T
7. T 17. T
8. T 18. T
9. F 19. T
10.T 20. F
4.

NTTA
TASK SHEET 4.4.4
Title: Table manners and Etiquette
Performance Objective: Given table and chairs, dish plates, dessert

plates, flat wares, cup and saucers, trays, side
towel, goblets, ashtray you must be able to:
1) Buss out soiled dishes observing table
manners and etiquette
2) Buss out dessert plates observing table
3) Buss out goblets observing table
4) Crumb the table observing table
5) Change soiled ashtray properly
Supplies/Materials : crumbs, cigarette butts, tapes
Equipment : lcd projector, laptop
Steps/Procedure:
Bussing out Soiled Dishes
1. Approach the table with a rectangular or oval tray.
2. Stand at the right of the guest.
3. Ask permission politely to remove the plates.
4. Pick up the first soiled plate holding the flatware with
your hand.
5. Pick up the next soiled plate and position it half-way
under the first plate.
6. Place the third plate on top of the two plates. Scrape
and separate the leftovers on the second plate and
segregate the cutleries on the other plate.
7. Stack and segregate other wares together on the third
plate.
8. Bring the tray to the washing station/area.
Bussing Out Dessert Plates

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1. Approach the table with the rectangular or oval tray.
3. Ask permission to remove the dessert plate.
4. Remove first dessert plate and place on tray.
5. Remove second and third plate without stacking each
other.
6. Bring tray to the washing station/area.
Bussing Out Goblets
2. Approach the table and bring bar tray with cork.
4. Ask permission to remove the goblet.
5. Remove the goblet holding the stem.
6. Place the goblet on the tray and bring to the washing
station/area.
Crumbing Table
1. Approach the table with side towel hanging on the left
arm holding a small tray.
2. Stay at the left side of guest.
3. Ask permission that you will do the crumbing and
start by saying “Excuse me, I am going to brush the
crumbs.”
4. Brush crumbs catching it with the tray placed just
below the edge of the table. Make sure no crumbs will
fall on the lap of the guest.
5. Bring the dust pan to the garbage bin.
Changing Soiled Ash Tray
1. Approach the table bringing the clean ashtray
with cover.
3. Cover the soiled ashtray. Set aside/remove.
4. Place clean ashtray.
5. Bring soiled ashtray to the washing
station/area.

NTTA
Assessment Method:
Written Examination

NTTA
CRITERIA
YES NO
Did you….
1. Buss out soiled plates observing table manners /
and etiquette?
/
2. Buss out dessert plates observing table /
manners and etiquette?
3. Buss out goblets observing table manners and
etiquette? /
4. Crumb tables observing table manners and

etiquette? /
5. Change soiled ashtrays observing table

manners and etiquette? /

NTTA
JOB SHEET _____
Title:

Equipment :
Steps/Procedure:
i.
j.
k.
l.
Assessment Method:

NTTA
CRITERIA
YES NO
Did you….
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.

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Evidence Plan
Competency
HOUSEHOLD SERVICES NC II
standard:
Unit of
PROVIDE FOOD AND BEVERAGE SERVICE
competency:
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Third party Report
Portfolio
Written
The evidence must show that the trainee…
 Asks clients politely if they are finished as per
/ /
SOP
 Busses out soiled plates/flat wares from the
right side of the family members/guests and / /
brought to the washing station/ area per SOP
 Crumbs the table as per SOP / /
 Removes side plates and knives from table as
/ /
per SOP
 Replaces ashtrays as per SOP / /
 Asks politely additional requests from clients as
/ /
per SOP
 Checks clients needs from time to time until they
/ /
move out from the dining area as per SOP
 *Clears table / /






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NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Clearing the Table 11 3 2 40%
Cleaning the Table

and Changing Soiled 10 3 1 35%
Ashtrays
Table Manners and

6 3 1 25%
Etiquette
TOTAL 27 9 4 100%
Written Test
Instruction: Write the correct letter on your answer sheet.
1. Which of the following are examples of flat wares?

A. Cups and saucers
B. Plates and trays
C. Bowls and vases
D. Knives and forks
2. Plates and flat wares are removed from:

A. The right of the diner
B. The left of the diner
C. The back of the diner
D. The front of the diner
3. Implements used from dining which consist of linens, silverware,

dinnerware, glassware and centerpiece are:
A. Table supplements
B. Table manners
C. Table appointments
D. Table wares

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4. In bussing out, a minimum of ____________ plates are stacked in
the arm without leaning to the body.
A. Five (5) plates

B. Four (4) plates
C. Three (3) plates
D. Two (2) plates
5. Are food seasonings used at tables like salt, pepper, mustard,
relish, or a similar substance added in small amounts to food,
usually at the table, to improve or adjust its flavor.
A. Candiments
B. Condiments
C. Supplements
D. Complements
6. Are examples of hollow wares
A. Sugar bowls, coffeepots, teapots

B. Pots, boxes, china wares
C. Platters, dishware, pans
D. Trays, silverwares, flat wares
7. A doily-lined tray is suitable for small items to prevent them from
A. Slipping on the tray

B. Falling on the tray
C. Breaking on the tray
D. Messing on the tray
8. One of the rules in bussing out is to
A. begin with the largest items towards the smallest

B. begin with the smallest towards the biggest
C. begin with the hollowares towards the plates
D. begin with the condiments towards the silverwares
9. One of the following statement describes that a diner is finished

with his meal
A. The diner puts the napkin in his lap
B. The diner puts the napkin in his neck
C. The diner puts the napkin in his pocket
D. The diner puts the napkin in the table
10. Which of the following does not hold true in clearing dishes
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A. Always ask the permission of diners before
removal of plates
B. Dishes are cleared from the left of a diner
C. To expedite time in bussing, condiments are
placed in doily-lined trays
D. Larger plates are placed in the center of trays
11. One of the statements below is not true in bussing
A. Stack plates as many as the busser can to clear

the table quickly
B. A maximum of three (3) plates can be carried by
the hand in bussing
C. China wares are placed in rectangular trays
D. Sort items of the same size and place in one
container
12. Similar to food serving, clearing of dishes must be
A. Done at the same time

B. Done one at a time when an individual is
finished with his meal
C. Done when somebody would like his dessert
served
D. Done if the host is almost finished with the meal
13. In the removal of soiled ashtray, covering it is practicing
A. Hygiene
B. Occupational Health and Safety
C. Mastery of the Skill
D. Mastery of the Knowledge
14. The proper way of removing glasswares is
A. Grabbing them by the rim

B. Sticking your fingers inside
C. Holding them by the body or near the base
D. Stacking one after the other and holding the
bottom with one hand and the other hand in the
topmost glassware
15. Is also applied in providing food and beverage service

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A. Orienting guests of the venue
B. Familiarizing guests of the host/hostess
C. Information on the cost of the dishes
D. Table Manners and Etiquette
Instruction: Fill-in the missing word or group of words.
1. ________________is a very important manner in asking clients’

needs.
2. The host signaled that he finished his meal by placing a
________________ in his plate.
3. Ashtrays are placed right across after the _____________ of the
diner.
4. _______________are containers of cigarette ashes and butts;
5. ____________are used also in holding lighted cigarettes in between.
6. ___________are replaced with clean ones if butts are accumulated
to more than three (3) pieces.
7. Re-filling water glasses, lighting cigarettes for customers and
replacing soiled ashtrays are ________________ workers can offer to
customers.
8. Small dust pans are used to catch crumbs during _______________.
9. _________are placed in left arms used also in crumbing tables.
10. ___________ leftovers is done away from diners.
Instruction: Write True f the statement is True and False if the

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statement is False.
1. Glasses are never handled in the rims but in the body or the
base.
2. Always ask permission from guests in removing dishes.

3. Removing soiled ashtrays are covered to prevent the ashes from
blowing.
4. It is proper to scrape left overs in front of guests to let them know

that left overs are to be thrown.
5. Observing table manners and etiquette is important in clearing

dishes.
6. It is proper to brush crumbs from table from the right of guests.

7. Grabbing glass wares by the rims or sticking the fingers inside
glasses is a very sanitary practice.
8. Bussing across the guest is proper.

9 Dishes and glasses are cleared from the right of guests using the
right hand to avoid awkwardness.
10 Wine glasses are removed if they are empty and there is no more
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wine to be drunk.
11. In bussing, largest plates are placed at the center of trays.
12. Scrape, Sort and Segregate are the principles in bussing.
13. In bussing, all flat wares are placed in one container.
14. Folded napkins could be used in crumbing.
15. Dishes could be bussed out without permission as long as

diners
have already stopped eating.

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ANSWER KEY
6. politeness
7. folded napkin
8. plate
9. ashtrays
10.ashtrays
11.soiled ashtrays
12.extra services
13.crumbing
14. moist side towel
Performance Test
Specific Instruction for the Candidate
Qualification HOUSEHOLD SERVICES NC II
Unit of Competency PROVIDE FOOD AND BEVERAGE

SERVICE
General Instruction:
Specific Instruction:

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

NTTA
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Non Print Resources As per TR As per Remarks

Inventory
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools As per TR As per Remarks

Inventory
 Equipment As per TR As per Remarks

Inventory

NTTA
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
Supervise
Work-Based
Learning

NTTA
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YE NO
S
1.Clean living room, dining room, bedroom, toilets, /

bathrooms and kitchen
LO1.1.Use of appropriate cleaning equipment, supplies and /
materials
LO1.2.Clean surfaces, floors, furniture and fixtures /

LO1.3.Make up beds and cots /
LO1.4.Clean toilet and bathroom /
LO1.5.Clean kitchen area, utensils/table appointments and /
kitchen appliances
LO1.6.Provide supplies for dining room, living room, /
bedroom
and bathroom/toilet
LO1.7.Maintain clean and sanitize room environment /
9. Wash and iron clothes, linen and fabric /
LO2.1Check and sort soiled clothes, linen and fabric /
LO2.2Prepare washing equipment and supplies /
LO2.3 Perform laundry /
LO2.4 Dry clothes, linen and fabric /
LO2.5 Iron clothes, linen and fabric /
LO2.6Maintain regular housekeeping and maintenance of /
NTTA
CORE COMPETENCIES
CAN I…? YE NO
S
laundry area and equipment
3.Prepare hot meal and cold meals/food /
LO3.1Prepare ingredients according to recipes /
LO3.2Check “Mise en Place”
LO3.3Cook soup as per menu /
LO3.4Cook vegetable dishes as per recipe /
LO3.5Cook meat/poultry, fish/seafood dishes as per /
culinary method
LO3.6Cook egg dishes as per client’s preference /
LO3.7Cook pasta, grain and farinaceous dishes as per recipe /
LO3.8 Garnish cooked dishes /
LO3.9 Prepare appetizers as per requirement or client’s /
preference
LO3.10 Prepare sauces as per recipe /
LO3.11 Prepare cold desserts /
LO3.12 Prepare pastry dishes /
LO3.13Prepare Sandwiches /
LO3.14Store dry and liquid ingredients /
4.Provide Food and Beverage Services /
LO4.1 Prepare dining area /
LO4.2Set-up table /
LO4.3Serve food and beverage /
LO4.4Clear table /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

NTTA
Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
1.1 Clean living Certificate of 1.Demonstration
room, dining Employment 2.Written Examination
room, bedrooms
toilets, 3. Interview
bathrooms and
kitchen
1.1.1Use of Certificates
appropriate
cleaning Performance
equipment, evaluation report of
supplies and Industry coordinator
materials
1.1.2 Clean
surfaces, floors,
furniture and
fixtures
1.1.3 Prepare Demonstration
beds and cots Written Examination,
1.1.4 Clean toilet Interview
and bathroom
1.1.5 Clean
kitchen area,
utensils/table
appointments and
kitchen
appliances
1.1.6 Provide
supplies for dining
room, living room,
bedroom and
bathroom/toilet
1.1.7 Maintain
clean and sanitize

NTTA
room environment
2.1 Wash and
iron clothes
linens and fabric
2.1.1Check and
sort soiled
clothes, linen and
fabric
2.1.2 Prepare
washing
equipment and
supplies
2.1.3 Perform
laundry
2.1.4 Dry clothes,
linen and fabric
2.1.5 Iron
clothes, linen and
fabric
2.1.6 Maintain
regular
housekeeping and
maintenance of
laundry area and
equipment
3.1 Prepare
hot and cold
meals/food
3.1.1Prepare
ingredients
according to
recipes
3.1.2 Check “Mise
en Place”
3.1.3 Cook soup
as per menu
3.1.4 Cook
vegetable dishes
as per recipe
3.1.5 Cook
meat/poultry,
NTTA
fish/seafood
dishes as per
culinary method
3.1.6 Cook egg

dishes as per
3.1.7 Cook pasta,
grain and
farinaceous
dishes as per
recipe
3.1.8 Garnish
cooked dishes
3.1.9 Prepare
appetizers as per
requirement or
3.1.10
Prepare sauces as
per recipe
3.1.11Prepare
cold desserts
3.1.12Prepare
pastry desserts
3.1.13Prepare
sandwiches
3.1.14Store dry
and liquid
ingredients
4.1Provide food and
beverage service
4.1.1 Prepare
dining area
4.1.2 Set-up table
4.1.3 Serve food
and beverage
4.1.4 Clear table

NTTA
NTTA
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Clean living room, dining room, bedrooms toilets, bathrooms
and kitchen
1.1.1Use of 1.1.1
appropriate Use of appropriate
cleaning cleaning equipment,
equipment, supplies and
supplies and materials
materials
1.1.2 Clean
1.1.2 Clean surfaces, floors,
surfaces, floors, furniture and
furniture and fixtures
fixtures
1..1.3 Prepare beds
1.1.3 Prepare beds and cots
and cots
1.1.4 Clean toilet
1.1.4 Clean toilet and bathroom
and bathroom
1.1.5 Clean kitchen
1.1.5 Clean kitchen area, utensils/table
area, appointments and
utensils/table kitchen appliances
appointments
and kitchen 1.1.6 Provide
appliances supplies for dining
room, living room,
1.1.6 Provide bedroom and
supplies for bathroom/toilet
dining room,
living room,
bedroom and 1.1.7 Maintain clean
bathroom/toilet and sanitize room
environment
NTTA
1.1.7 Maintain
clean and
sanitize room
environment

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2.
3.
4.
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Gaps Module Duration (hours)

NTTA
Title/Module of
Instruction
1. Clean living
room, dining room,
bedrooms toilets,
bathrooms and
kitchen

NTTA
TRAINING PLAN
Qualification: ____________________________
Date
Trainees’ Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time

Date Revised:
Templates NTTA
Revision # 01
Date Revised:
Templates NTTA
Revision # 01
TRAINER: __________________________________________________
Technical Education and Skills Development Authority

___(your institution)___
TRAINEE’S RECORD BOOK Instructions:

This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
I.D. that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
Trainee’s No._______________
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
NAME: ___________________________________________________ training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
QUALIFICATION: ____________________________
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
TRAINING DURATION :____________________________ accomplish the task and confirmed by the instructor.

Date Revised:
Templates NTTA
Revision # 01
It is of great importance that the content should be __________________________________________________________
written legibly on ink. Avoid any corrections or erasures and __________________________________________________________
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.
THANK YOU.
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

Date Revised:
Templates NTTA
Revision # 01
Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION
NC Level I Unit of Competency: 2 PERFORM MINOR CONSTRUCTION

Learning Task/Activity Date Instructors WORKS
Outcome Required Accomplished Remarks
 NC Level I
Learning Task/Activity Date Instructors
__________________ ___________________ Outcome Required Accomplished Remarks
Trainee’s Signature Trainer’s Signature 
____________________ ______________________
Trainee’s Signature Trainer’s
Signature

Date Revised:
Templates NTTA
Revision # 01
Learning Task/Activity Date Instructor
Unit of Competency:__________________________________ Outcome Required Accomplishe s Remarks
d
NC Level I 

Outcome Required Accomplished Remarks _____________________ ____________________
 Trainee’s Signature Trainer’s Signature
_____________________ ______________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 5 PERFORM PLUMBING REPAIR AND

MAINTENANCE WORKS
NC Level I
Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING clogged
INSTALLATION AND ASSEMBLES fixtures
______________________ ____________________
NC Level I Trainee’s Signature Trainer’s Signature
Date Revised:
Templates NTTA
Revision # 01
TRAINEE’S PROGRESS SHEET
Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings
Average Ratings
PREPARATI Ave
ON rage
1. Worksho
p layout
conforms
with the
compone
nts of a
CBT
worksho
p
2. Number
of CBLM
is
sufficient
3. Objective
s of every
training
session is
well
explained
4. Expected
activities
/outputs
are
clarified
General
Average
Facilitate
Learning
Session
Training Activity Matrix
Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer

Recap of Activities 8:00 AM
All to 8:30
Unfreezing Activities AM
trainees
Feedback of Training

Rejoinder/Motivation
observations
(List down all on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here) for the day
workstation and
will be written
activities here)
here
observations
(Specific Activities of (List down all
on the
each Trainee here) Facilities/Tools
progress of
each trainee
needed for the Workstation 2 for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 3
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 4
workstation and
will be written
activities here)
here
Minutes of the Meeting Template
Minutes of the Meeting

Focus Group Discussion
Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL
6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns
Training Evaluation Report
1. Title of the Report
2. Executive summary
3. Rationale
4. Objectives
5. Methodology
6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion
7. Recommendation
Maintain
Training
Facilities
Template #1
OPERATIONAL PROCEDURE
Equipment Type VACUUM CLEANER
Equipment Code VAC- #01
Location Practical Work Area
Operation Procedure:
a. Examine the area of the vacuum where it deposits dirt. In older

vacuums, this is a bag. In new ones, it is often a removable and
reusable canister. If the bag is full, you need to change it; if it is a
reusable container, it should be emptied as often as possible. If the
deposit area is full, the vacuum won’t be able to pick up dirt.
b. Check the vacuum’s height. Most vacuum have an adjustable
indicator for carpets of various lengths. If your vacuum has one,
make sure it is set to the appropriate length for your carpet. If it it is
set too high, it won’t have enough suction and it is set to low it won’t
have enough airflow.
c.
Template #2
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)
Area/Section
In-Charge
Schedule for the 2nd Semester, 2011

Responsible Daily Ever Weekly Every Month Remarks
ACTIVITIES y 15th ly
Person
other Day
Day
Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/Sectio
In-Charge
n
YES NO INSPECTION ITEMS

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by: Date:
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS
Remarks:
Inspected by: Date:

TM 1 - Driving Ncii

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Sector : AUTOMOTIVE AND LAND TRANSPORT SECTOR

Qualification Title: DRIVING NC II

Unit of Competency: DRIVE LIGHT VEHICLE

Technical Education & Skills D

Date Developed: Document No.

Ruben P. Ursal Revision # 01

Ruben P. Ursal Revision # 01

Date Developed: Document No.

Ruben P. Ursal Revision # 01

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. NTTA-TM1-01

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

of activity around him and will focus better

Date Developed: Document No. NTTA-TM1-01

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

LO1.2.Clean surfaces, floors, furniture and fixtures /

Date Developed: Document No. NTTA-TM1-01

Certificate of On-the- Demonstration with

Date Developed: Document No. NTTA-TM1-01

LO1.6.Provide Certificate of On-the-

2.1 Wash and

2.1Check and Certificate of On-the- Demonstration with

Date Developed: Document No. NTTA-TM1-01

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

Date Developed: Document No. NTTA-TM1-01

2. Wash and iron

2.2 Prepare 2.1.2 Prepare

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

4.4 Clear table

Date Developed: Document No. NTTA-TM1-01

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

4.2 Set-up table 4.2 Setting –up table

4.3 Serve food and 4.3 Serving food and beverage

4.4 Clear table 4.4 Clearing table

Date Developed: Document No. NTTA-TM1-01

3. Refilling Water Group Discussion, Self-check Compare

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No. NTTA-TM1-07

No. Unit of Competency Module Title Code

Cleaning living room,

Washing and ironing

Prepare hot and cold Preparing hot and cold

Date Developed: Document No. NTTA-TM1-07

MODULE TITLE : PROVIDING FOOD AND BEVERAGE SERVICE

NOMINAL DURATION: 27 hours

The participants will have access to: