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Housekeeping Ncii

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COMPETENCY-BASED

CURRICULUM

Sector:

Tourism (Hotel and Restaurant)


Qualification:

HOUSEKEEPING NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
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CBC – HOUSEKEEPING NCII
TABLE OF CONTENTS

Page

A...COURSE DESIGN.......................................................................................1-19

B. MODULES OF INSTRUCTION..................................................................20-98

 Basic Competencies................................................................................21-36
o Participating in workplace communication
o Working in a team environment
o Observing Gender Sensitivity in the workplace
o Practicing career professionalism
o Demonstrate work values and gender sensitivity
o Practicing occupational health and safety procedures
o Practicing basic housekeeping procedures

 Common Competencies........................................................................38 - 62
o Developing and updating industry knowledge
o Observing workplace hygiene procedures
o Performing computer operations
o Performing workplace and safety practices
o Providing effective customer service

 Core Competencies...............................................................................64 - 98
o Providing Housekeeping Services to Guest
o Clean and prepare rooms for guests
o Providing Valet/Butler Service
o Laundering Linen and Guest Clothes
o Cleaning Public areas, facilities and equipment
o Deal with/handle intoxicated guests

[2]
CBC – HOUSEKEEPING NCII
COURSE DESIGN

COURSE TITLE : HOUSEKEEPING

NOMINAL DURATION : 465 hours

QUALIFICATION LEVEL : NC II

COURSE DESCRIPTION : This course is designed to enhance the knowledge,


skills and attitude in Housekeeping specifically it covers,
to provide housekeeping services to guest, prepare
room for guest, clean premises, provide valet service ,
launder linen and guest clothes

SUMMARY OF LEARNING OUTCOMES :

Upon completion of this course students/trainees will be able to:

1. Obtain and convey workplace information


2. Complete relevant work related documents
3. Participate in workplace meeting and discussion
4. Describe and identify team role and responsibility in a team
5. Describe work as a team member
6. Discuss the differences between sex and gender
7. Discuss gender identity and sexual orientation
8. Analyze the different manifestation of gender inequality in TVET and in society
9. Discuss gender and right based approach to sexual and reproductive health
including HIV-AIDS awareness and prevention.
10. Integrate personal objectives with organizational goals
11. Set and meet work priorities
12. Maintain professional growth and development
13. Describe the purpose of work
14. Identify and deal with ethical problems
15. Apply work values and gender sensitivity
16. Maintain integrity of conduct in the workplace
17. Evaluate hazard and risks control hazards and risks
18. Maintain occupational health and safety awareness
19. Sort and remove unnecessary items
20. Arrange items
21. Maintain work areas, tools and equipment
22. Follow standardized work process and procedures
23. Perform work spontaneously
24. Identify and access key source of information on the industry
25. Access, apply and share industry information
26. Update continuously relevant industry knowledge
27. Practice personal grooming and hygiene
28. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials
29. Identify and explain the functions, general features and capabilities of both
hardware and software
30. Prepare and use appropriate hardware and software

CBC – HOUSEKEEPING NCII


ENTRY REQUIREMENTS:

Candidate/trainee must be any of the following:


 Can communicate both oral and written
 Good moral character
 Physically and mentally fit

[4]
CBC – HOUSEKEEPING NCII
Nominal
Units of Competency Module Title Learning Outcomes
Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace
workplace workplace information.
communication communication 1.1.2 Complete relevant work related
documents.
5.5 hours
1.1.3 Participate in workplace meeting
and discussion applying gender-
fair language.

2. Work in a team 2.1 Working in a team 2.1.1 Describe and identify team role
environment environment and scope, identify individual role
and responsibilities within a team.
5 hours
2.1.2 Describe and work as a team
member.

Observing Gender 2.1.3 Discuss the differences between


Sensitivity in the sex and gender.
workplace 2.1.4 Discuss gender identity and
sexual orientation
2.1.5 Analyze the different
manifestation of gender inequality
12 hours
in TVET and in society.
2.1.6 Discuss gender and rights based
approach to sexual and
reproductive health including HIV-
AIDS awareness and prevention.

3. Practice career 3.1 Practicing career 3.1.1 Integrate personal objectives with
professionalism professionalism organizational goals.
3.1.2 Set and meet work priorities.
5.5 hours
3.1.3 Maintain professional growth and
development.

3.2 Demonstrating 3.1.4 Describe the purpose of work.


work values and 3.1.5 Identify and deal with ethical
gender sensitivity problems
3.1.6 Apply work values and gender
8 hours
sensitivity.
3.1.7 Maintain integrity of conduct in the
workplace.

4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and risks


occupational occupational 4.1.2 Control hazards and risks
health and safety health and safety 4.1.3 Maintain occupational health and 6 hours
procedures procedure safety awareness

4.2 Practicing 4.1.4 Sort and remove unnecessary


occupational health items
and safety 4.1.5 Arrange items
procedure 4.1.6 Maintain work areas, tools and
equipment 5 hours
4.1.7 Follow standardized work process
and procedures
4.1.8 Perform work spontaneously

BASIC COMPETENCIES
(47 hours)

COMMON COMPETENCIES
(18 hours)
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CBC – HOUSEKEEPING NCII
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Develop and 1.1 Dev 1.1.1 Identify and access key
update industry eloping and sources of information on the
knowledge update industry industry
knowledge 1.1.2 Access, apply and share 2 hours
industry information
1.1.3 Update continuously relevant
industry knowledge
2. Observe 2.1 Obs 2.1.1 Practice personal grooming
workplace erving and hygiene
hygiene workplace 2.1.2 Practice safe and hygienic 2 hours
procedures hygiene handling, storage and disposal of
procedures food, beverage and materials
3. Perform 3.1 Perf 3.1.1 Identify and explain the functions,
computer orming general features and capabilities
operations computer of both hardware and software
operations 3.1.2 Prepare and use appropriate
hardware and software according
to task requirement
6 hours
3.1.3 Use appropriate devices and
procedures to transfer files/data
3.1.4 Produce accurate and complete
data according to the
requirements
3.1.5 Maintain computer system
4. Perform 4.1 Perf 4.1.1 Practice workplace safety,
workplace and orming security and hygiene systems,
safety practices workplace and processes and operations
safety 4.1.2 Respond appropriately to faults,
practices problems and emergency 2 hours
situations in line with enterprise
guidelines
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Provi 5.1.1 Apply effective verbal and non-
effective ding effective verbal communication skills to
customer customer respond to customer needs
service service 5.1.2 Provide prompt and quality
service to customer
5.1.3 Handle queries promptly and
correctly in line with enterprise
procedures
5.1.4 Handle customer complaints, 6 hours
evaluation and recommendations
5.1.5 Provide prompt and quality
service to customer
5.1.6 Handle queries promptly and
correctly in line with enterprise
procedures
5.1.7 Handle customers complaints,
evaluation and recommendations

CORE COMPETENCIES
(400 Hrs.)

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CBC – HOUSEKEEPING NCII
UNIT OF NOMINAL
MODULE TITLE MODULE CONTENT
COMPETENCY DURATION
1. Provide 1.1 Providing 1. Identify and perform different
housekeeping housekeeping services housekeeping services
50
services to guest to guest 2. Follow the correct procedures in
handling housekeeping requests
2. Prepare rooms for 2.1 Preparing rooms for 1. Identify the correct chemicals,
guests guests equipment and procedures for
cleaning the room
2. Follow enterprise procedures and
standards in presenting guest
rooms
3. Set up equipment and trolleys
property
4. Follow the correct procedure in 150
accessing rooms for servicing
5. Follow correct procedure in
making up beds
6. Follow correct procedure in
cleaning rooms
7. Follow the correct procedure in
cleaning and storing trolleys and
equipment
3. Provide Valet/Butler 3.1 Providing Valet/Butler 1. Identify valet/butler services
Service Service 2. Proper coordination to ensure
optimum privacy, security and
confidentially of all guests
3. Display professional valet 50
standards
4. Ensure proper handling of guest’s
property

4. Laundry Linen and 4.1 Laundering and guest 1. identify types of fabric and
guest clothes clothes laundry equipment
2. observe safety practices in
handling laundry equipment and
chemicals 50
3. follow correct procedure in
laundering process for guests
laundry items
4. package and store laundry items
5. Clean Premises 5.1 Cleaning Premises 1. select and use equipment and
materials properly for cleaning
premises
2. comply with occupational health
and safety requirements in
preparing dry and wet cleaning
agents and chemicals
3. identify and explain different 100
cleaning operations, chemicals
and treatment of common
hazards
4. disposes garbage and used
chemical properly
5. maintain and store cleaning
equipment and chemicals

400 hrs

[7]
CBC – HOUSEKEEPING NCII
COMPETENCY ANALYSIS
This table describe the number of modules develop in a particular unit of competency.

Unit of Competency No. of modules Total


A. Basic
1. Participate in workplace communication 1 4
2. Work in a team environment 1
3. Practice career professionalism 1
4. Practice occupational health and safety procedures 1
B. Common
1. Develop and update industry knowledge 1 5
2. Observe workplace hygiene procedures 1
3. Perform computer operations 1
4. Perform workplace and safety practices 1
5. Provide effective customer service 1
C. Core
1. Provide housekeeping services to guest 1 5
2. Prepare rooms for guest 1
3. Clean premises 1
4. Provide valet service 1
5. Launder linen and guest clothes 1

ASSESSMENT METHOD
 Individual and group demonstration (Practical application)
 Written examination
 Individual report

COURSE DELIVERY (METHODOLOGY)


 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning

RESOURCES

Facilities
 Workshop
 Laboratory
 Audio-visual room
 Lecture room
 Storage/stock room

Equipment
 Projector screen
 Overhead projector
 Electric fan
 First aid cabinet
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CBC – HOUSEKEEPING NCII
 Fire extinguisher
 Emergency light
 directional signage
 air condition
 telephones
 computers
 TV
 Video player
 Fax machine
 Refrigerators
 Hairdryer
 Alarm clock
 Shelving
 Cart
 Trolley
 Coffee maker
 Electric kettles electric jugs
 Toilet caddy
 Carpet sweeper
 Vacuum cleaner (dry and wet)
 Polisher (electric with complete accessories)
 Washer
 dryer
Tools
 Mops
 Brushers
 Brooms
 Buckets
 Dust pans
 Garbage receptacles
 Sorting baskets/laundry basket
 Step ladder
 Squeegee
 Water hoses
 Lint free cleaning cloths
 Scrubbing foam
 Spray bottle
 Anti-static duster
 Gloves
 Caution signs
 Mop squeezer

Supplies
 Papers
 Slides
 Acetates
 Requisition form
 Cleaning and sanitizing agents
 Herbs
 Seasoning and spices
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CBC – HOUSEKEEPING NCII
 Meat
 Vegetables
 Poultry
 Fruits
 Breads and Packaging and labeling supplies
 Cooked and un cooked foods
 Evaluation forms
Room Supplies
 Stationery
 Linen (for single bed and double bed
 Glassware
 Cutlery
 Tea
 Coffee
 Sugar milk
 Biscuits
 Beds (single)
 Bed (queen)
 Holy bible
 Slippers
 Flashlight
 Light fittings
 Mirrors
 Wardrobes
 Hangers
 Ashtrays
 Variety of linen and clothing items and fabrics
 Cleaning agents
 Cleaning detergent

Accessories
 Complete laboratory outfit
 Working devices
 Padlocks
 Keys

Reference
 Brochures
 Manuals
 Charts
 Recipe Book
 CD’s
 Video Tapes
 Pictures

QUALIFICATION OF INSTRUCTORS/TRAINERS

 Must be a holder of NC II
 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit

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CBC – HOUSEKEEPING NCII
 Must have at least 2 years job/industry experience (optional. Only when required by
the hiring institution)

[11]
CBC – HOUSEKEEPING NCII
MODULES OF INSTRUCTION

BASIC COMPETENCIES

HOUSEKEEPING NC II

[12]
CBC – HOUSEKEEPING NCII
SECTOR : TOURISM

BASIC COMPETENCY : COMMUNICATIONS

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.

SUGGESTED DURATION : 16 hrs

QUALIFICATION LEVEL : NC II

PREREQUISITE : Receive and Respond to workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Obtain and convey workplace information

LO 2. Complete relevant work related documents.

LO 3. Participate in workplace meeting and discussion.

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CBC – HOUSEKEEPING NCII
LO 1 OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:

1. Specific relevant information is accessed from appropriate sources.


2. Effective questioning and active listening and speaking are used to gather
and convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are
identified and followed.
6. Defined work procedures for the location and storage of information are
used.
7. Personnel interaction is carried out clearly and concisely.

CONTENTS:

1. Parts of speech
2. Sentence construction
3. Effective communication
4. Conduct interviews

CONDITIONS:

The students/ trainees must be provided with the following:

1. Writing materials (pen & paper)


2. References (books)
3. Manuals

METHODOLOGIES:

1. Group discussion
2. Interaction
3. Lecture
Reportorial

ASSESSMENT METHOD:

1. Written test
2. Practical performance test
3. Interview

[14]
CBC – HOUSEKEEPING NCII
LO2. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION.

ASSESSMENT CRITERIA:

1. Team meetings are attended on time.


2. Own opinions are clearly expressed and those of others are listened to
without interruption.
3. Meeting inputs are consistent with the meeting purpose and establish
protocols.
4. Workplace interaction are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters
concerning conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.

CONTENTS:

1. Sentence construction
2. Technical writing
3. Recording information

CONDITIONS:

The students/trainees must be provided with the following:

1. Paper
2. Pencils/ball pen
3. References (books)
4. Manuals

METHODOLOGIES:

1. Group discussions
2. Interaction
3. Lecture

ASSESSMENT METHOD:

1. Written test
2. Practical / performance test
3. Interview

[15]
CBC – HOUSEKEEPING NCII
L03. COMPLETE RELEVANT WORK RELATED DOCUMENTS.

ASSESSMENT CRITERIA:

1. Ranges of forms relating to conditions of employment are completed


accurately and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
Basic mathematical process are used for routine calculations.
Errors in recording information on forms! documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.

CONTENTS:

1. Basic mathematics
2. Technical writing
3. Types of forms

CONDITIONS:

The students/trainees must be provided with the following:

1. Paper
2. Pencils / ball pen
3. Reference books
4. Manuals

METHODOLOGIES:

1. Group discussion
2. Interaction
3. Lecture

ASSESSMENT METHOD:

1. Written test
2. Practical! Performance test
Interview

[16]
CBC – HOUSEKEEPING NCII
BASIC COMPETENCY : TEAM WORK

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required to relate in a work based environment.

SUGGESTED DURATION :

QUALIFICATION LEVEL : NCII

PREREQUISITE : TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team.

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CBC – HOUSEKEEPING NCII
LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM.

ASSESSMENT CRITERIA:

1. Role and objective of the team is identified.


2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and
recognized.
5. Reporting relationships within team and external to team are identified.

CONTENTS:

1. Team role.
2. Relationship and responsibilities
3. Role and responsibilities with team environment.
4. Relationship within a team.

CONDITIONS:

The students/ trainees must be provided with the following:

1. SOP of workplace
2. Job procedures
3. Client / supplier instructions
4. Quality standards
5. Organizational or external personnel

METHODOLOGIES:

1. Group discussion/interaction
2. Case studies
3. Simulation

ASSESSMENT METHODS:

1. Written test
2. Observation
3. Simulation
4. Role playing

[18]
CBC – HOUSEKEEPING NCII
LO 2. DESCRIBE WORK AS A TEAM MEMBER

ASSESSMENT CRITERIA:

1. Appropriate forms of communication and interactions are undertaken.


2. Appropriate contributions to complement team activities and objectives were
made.
3. Reporting using standard operating procedures followed.
4. Development of team work plans based from role team were contributed.

CONTENTS:

1. Communication process
2. Team structure / team roles
3. Group planning and decision making

CONDITIONS:

The students I trainees must be provided with the following:

1. SOP of workplace
2. Job procedures
3. Organization or external personnel

METHODOLOGIES:

1. Group discussion/interaction
2. Case studies
3. Simulation

ASSESSMENT METHOD:

1. Observation of work activities


2. Observation through simulation or role play
3. Case studies and scenarios.

[19]
CBC – HOUSEKEEPING NCII
BASIC COMPETENCY : PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes
in promoting career growth and advancement.

NOMINAL DURATION :

CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

PRE-REQUISITE :
Participate in workplace communication
Work in a team environment

SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module, the trainees/ students should be able to

LO 1. Integrate personal objectives with organizational goals

LO 2. Set and meet work priorities

LO 3. Maintain professional growth and development

[20]
CBC – HOUSEKEEPING NCII
LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA:
1. Pursue personal growth and work plan towards improving qualifications set for
profession
2. Maintain intrapersonal and interpersonal relationships in the course of managing
self, based on performance evaluation.
3. Commitment to the organization and its goal is demonstrated in the performance of
duties

CONTENTS:
1. Code of conduct and code of ethics
2. Personal hygiene
3. Interpersonal and intrapersonal skills
4. Communication skills
5. Fundamental rights at work
6. Company procedures and standards

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


simulated laboratory room case studies
electronic learning device prints and media
computer
television and video set

METHODOLOGY:
1. Video presentation
2. Discussion
3. Research

ASSESSMENT METHOD:
1. Interview - oral
2. written
3. Observation

[21]
CBC – HOUSEKEEPING NCII
LO 2. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA:
1. Completing demands are prioritized to achieve personal, team and organizational
goals and objectives
2. Resources are utilized efficiently and effectively to manage with priorities and
commitments
3. Practice long economic use and maintenance equipment and facilities are followed
as per established procedures.

CONTENTS:
1. Work values and ethics
2. Company policies
3. Company operating procedures and standards
4. Gender and Development
5. Personal Hygiene

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


assessment tools for case simulated laboratory room case studies
studies
electronic learning device prints and media
computer Workplace/ location
assessment
television and video set

METHODOLOGY:
1. Lecture/ Discussion
2. Research/ project

ASSESSMENT METHOD:
1. Interview - oral
2. Written
3. Portfolio assessment
4. Simulation

[22]
CBC – HOUSEKEEPING NCII
LO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA:
1. Trainings and career opportunities are identified and availed of based on job
requirements
2. Recognitions are sought/ received and demonstrated as proof of career
advancement
3. Obtain and renew licenses and/ or certifications relevant to job and career

CONTENTS:
1. Certifications and licenses appreciation
2. Participate in training programs
3. Awards/ rewards

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Certificates and licenses
pen and paper

METHODOLOGY:
1. Film viewing
2. Lecture
3. Group Discussion
4. Research
5. Simulated training workshops

ASSESSMENT METHOD:
1. Interview - oral
2. Written
3. Observation

[23]
CBC – HOUSEKEEPING NCII
BASIC COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY


PROCEDURES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OHS awareness.

NOMINAL DURATION :

CERTIFICATE LEVEL : NC II

PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Identity hazards and risks

LO 2. Evaluate hazards and risks

LO 3. Control hazards and risks

LO 4. Maintain occupational health and safety awareness

[24]
CBC – HOUSEKEEPING NCII
LO 1. IDENTIFY HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Workplace hazards and risks are identified and clearly explained.


2. Hazards/Risks and its corresponding indicators are identified in with the
company procedures.
3. Contingency measures are recognized and established in accordance with
organizational procedures.

CONTENTS:

1. Hazards and risks identification and control


2. Organizational safety and health protocol
3. Threshold limit value (TLV)
4. OHS indicators

CONDITIONS:

The students/ trainees must be provided with the following:

1. Workplace
2. PPE
3. Learning Guides
4. Hand-outs
• Organizational Safety and Health Protocol
• OHS Indicators
• Threshold Limit Value
• Hazards/Risk Identification and Control
5. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive -lecture
2. Simulation
3. Symposium
4. Group Dynamics

ASSESSMENT METHOD:

1. Situation Analysis
2. Interview
3. Practical Exam
4. Written Exam

[25]
CBC – HOUSEKEEPING NCII
LO 2. EVALUATE HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Terms of maximum tolerable limits are identified based on threshold limit


values (TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.

CONTENTS:

1. TLV table
2. Phil OHS Standards
3. Effects of hazards in the workplace
4. Ergonomics
5. EGG Regulations

CONDITIONS:

The students/trainees must be provided with the following:

1. Hand outs on
• Phil. OHS Standards
• Effects of hazards in the workplace
• Ergonomics
• EGG regulations
2. TLV Table
3. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive -lecture
2. Situation Analysis
3. Symposium
4. Film viewing
5. Group Dynamics

ASSESSMENT METHOD:

1. Interview
2. Written Exam
3. Simulation

[26]
CBC – HOUSEKEEPING NCII
LO 3. CONTROL HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are followed
in accordance with the organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with organization’s
OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.

CONTENTS:

1. Safety Regulations
Clean Air Act
Electrical and Fire Safety Code
Waste management
Disaster Preparedness and Management
2. Contingency Measures and Procedures

CONDITIONS:

The students/trainees must be provided with the following

1. Hand outs on
Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
Contingency Measures and Procedures
2. OHS Personal Records
3. PPE
4. CD’s, VHS tapes, transparencies

METHODOLOGIES:

1. Interactive -lecture
2. Symposium
3. Film Viewing
4. Group Dynamics
5. Self pace

ASSESSMENT METHOD:

1. Written
2. Interview
3. Case/Situation Analysis
4. Simulation

[27]
CBC – HOUSEKEEPING NCII
LO 4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

ASSESSMENT CRITERIA:

1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace
requirements.
3. PPE are maintained in line with organization guidelines and procedures.

CONTENTS:

1. Operational health and safety procedure, practices and regulations


2. Emergency-related drills and training

CONDITIONS:

The students/trainees must be provided with the following:

1. Workplace
2. PPE
3. OHS personal records
4. CD’s, VHS tapes, transparencies
5. Health record

METHODOLOGIES:

1. Interactive -lecture
2. Simulation
3. Symposium
4. Film Viewing
5. Group Dynamics

ASSESSMENT METHOD:

1. Demonstration
2. Interview
3. Written Exam
4. Portfolio Assessment

[28]
CBC – HOUSEKEEPING NCII
MODULES OF INSTRUCTION

COMMON COMPETENCIES

HOUSEKEEPING NC II

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CBC – HOUSEKEEPING NCII
COMMON COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY


KNOWLEDGE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to access, increase and update industry
knowledge.

NOMINAL DURATION : 5 Hrs.

CERTIFICATE LEVEL : NC II

PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. identify and access key resources of information on the industry

LO 2. access , apply and share industry information

LO 3 update continuously relevant industry knowledge

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CBC – HOUSEKEEPING NCII
LO 1 Identify and access key resources of information on the industry

ASSESSMENT CRITERIA:

1. Sources of information on the industry are correctly identified and accessed


2. Specific information on sector of work is accessed and updated

CONTENTS:

1. Information sources
 media
 reference book
 libraries
 union
 industry association
 internet
 personal observation

CONDITIONS:

1. Proper hygiene procedure manuals


2. internet
3. personal computer
4. reference book
5. industry journals

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration

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CBC – HOUSEKEEPING NCII
LO 2. Access, apply and share industry information

ASSESSMENT CRITERIA:

Sources of information on the industry are accessed and applied


Industry information is correctly applied to day-to-day activity
Information to assist effective work performance is obtained

CONTENTS:

Trade unions environmental issues and requirements


Industrial relations issues and major organization
Career opportunities
Work ethic required to work in the industry
Quality assurance

CONDITIONS:

Industry journals/manuals
internet
personal computer
reference book

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration

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CBC – HOUSEKEEPING NCII
LO 3 update continuously relevant industry knowledge

ASSESSMENT CRITERIA:

1. Updated knowledge is shared with customer and colleagues


2. Formal and informal research is use to update general knowledge of the
industry

CONTENTS:

1. Information sources
 media
 libraries/reference book
 union/industry association
 internet
2. Legislation that affects the industry

CONDITIONS:

1. internet
2. personal computer
3. reference book

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration

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CBC – HOUSEKEEPING NCII
COMMON COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
In observing workplace hygiene procedures.

NOMINAL DURATION : 5 Hrs.

CERTIFICATE LEVEL : NC II

PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

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

LO 1 Practice personal grooming and hygiene

LO 2 Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials

LO 3 identify and respond to hygienic risk

LO 4 Cleaning and disinfectant

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CBC – HOUSEKEEPING NCII
LO 1 Practice personal grooming and hygiene

ASSESSMENT CRITERIA:

1. Proper hygiene procedures are followed


2. Personal grooming and hygiene are practice regularly

CONTENTS:

1. Hygiene procedures
 Proper hand washing
 Regular bathing
 Appropriate and clean clothing
 Cleaning and sanitizing procedures
 Personal hygiene

CONDITIONS:

1. Proper hygiene procedure manuals


2. Soap
3. Sanitizer
4. Hygiene products

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration

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CBC – HOUSEKEEPING NCII
LO 2 Practice safe and hygienic handling, storage and disposal of food, beverage,
and materials

ASSESSMENT CRITERIA:

1. Proper handling, storage and disposal of food, beverage, and


2. materials are followed
3. Proper disposal of waste are hygienically practice regularly
4. Proper cleaning procedures

CONTENTS:

1. Hygiene procedures
 Proper food handling and storage
 Correct work practices
 Proper waste disposal
 Personal hygiene
 Pest control
 Principles of HACCP

CONDITIONS:

1. Proper hygiene procedure manuals


2. Soap
3. Sanitizer
4. Hygiene products
5. Proper food handling and storage manual

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration

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CBC – HOUSEKEEPING NCII
LO 3 Identify and respond to hygienic risk

ASSESSMENT CRITERIA:

1. Potential hygiene risks are identified


2. Action to minimize and remove hygiene risk are taken
3. Hygiene risk beyond the control of individual are reported to proper authority

CONTENTS:

1. Types of hygiene risks


 Bacteria and contamination
 Inappropriate food handling
 Poor work practices
 Cross contamination
 Disposal of garbage or potentially contaminated waste

CONDITIONS:

1. Proper hygiene procedure manuals


2. Soap
3. Sanitizer
4. Hygiene products

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration

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CBC – HOUSEKEEPING NCII
LO 4 Cleaning and disinfectant

ASSESSMENT CRITERIA:

1. Proper use of cleaning materials are identified


2. Proper cleaning procedures are followed
3. Proper disinfectants are used

CONTENTS:

1. Different cleaning materials


2. Cleaning procedures
3. Cleaning Guidelines

CONDITIONS:

1. Proper hygiene procedure manuals


2. Soap
3. Sanitizer
4. Hygiene products

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration

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CBC – HOUSEKEEPING NCII
COMMON COMPETENCY : PERFORM COMPUTER OPERATIONS

MODULE TITLE : Performing Computer Operations

MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes in
putting, accessing, producing and transferring data using
appropriate hardware and software.
:
SUGGESTED DURATION 40 hrs

LEVEL OF : NC II
QUALIFICATION
PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:

LO 1. Plan and prepare the task to be undertaken

LO 2 Input data into the computer

LO3. Access information using computer

LO 4. Produce output data using computer system

LO 5. Maintain computer equipment and system

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CBC – HOUSEKEEPING NCII
LO 1 Plan and prepare the task to be undertaken

ASSESSMENT CRITERIA:

1. Requirements of the task undertaken are determine and properly understood


2. Appropriate hardware and software is selected in accordance with the task
assigned and required outcome
3. Planned tasked conformed with the OHS guidelines and procedures

CONTENTS:

1. Types of computers and basic features of different operating systems


2. Plain parts of a computer
3. Storage devices and basic categories of memory
4. Types of software
5. Computer capacity
6. OHS Guidelines
7. Computer Capacity

CONDITION:

The trainees/students must be provided with the following:

Equipment and Accessories

personal computer
network system
communication equipment
printer
scanner
keyboard
mouse

Supplies and Materials


office supplies
diskettes
CDs
Zip disks

Tools
Set of screw driver

Learning Materials
Learning elements/activity sheets
Manufacturer’s manual

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CBC – HOUSEKEEPING NCII
LO 2 Input data into the computer

ASSESSMENT CRITERIA:

1. Entered data into the computer using appropriate program/application is in


accordance with company procedures

2. Accuracy of information is checked in accordance with the standard operating


procedures

3. Information is saved in accordance with the standard operating procedures

4. Inputted data that are stored in the storage media are in accordance with the
requirements

5. Work is performed within the ergonomic guidelines

CONTENTS:
Standard operating procedures in entering and saving data into the computer
Storage media
Ergonomic guidelines

CONDITION:

The trainees/students must be provided with the following:

Equipment and Accessories


personal computer
network system
communication equipment
printer
scanner
keyboard
mouse
Supplies and Materials
office supplies
diskettes
CDs
Zip disks
Tools
Set of screw driver
Learning Materials
Learning elements/activity sheets
Manufacturer’s manual

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CBC – HOUSEKEEPING NCII
LO 3 Access information using computer

ASSESSMENT CRITERIA:

1. Correct program/application is selected based on job requirements


2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation
purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use
of keyboards

CONTENTS:

1. Procedures/Techniques in Accessing Information


2. Desktop Icons
3. Keyboard Techniques Based on OHS Requirements

CONDITION:

The trainees/students must be provided with the following:

Equipment and Accessories


personal computer
network system
communication equipment
printer
scanner
keyboard
mouse

Supplies and Materials


office supplies
diskettes
CDs
Zip disks

Tools
Set of screw driver

Learning Materials
Learning elements/activity sheets
Manufacturer’s manual

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CBC – HOUSEKEEPING NCII
LO 4 Produce output data using communication system

ASSESSMENT CRITERIA:

1. Entered data is processed using appropriate software commands


2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating
procedures

CONTENTS:

5. Software Commands
6. Operation and Use of Peripheral Devices
7. Procedures in Transferring Files/Data

CONDITION:

The trainees/students must be provided with the following:

Equipment and Accessories


personal computer
network system
communication equipment
printer
scanner
keyboard
mouse

Supplies and Materials


office supplies
diskettes
CDs
Zip disks

Tools
Set of screw driver

Learning Materials
Learning elements/activity sheets
Manufacturer’s manual

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CBC – HOUSEKEEPING NCII
LO 5 Maintain computer equipment and systems

ASSESSMENT CRITERIA:
1. Cleaning, minor maintenance and replacement of consumables are
implemented in accordance with standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus
checks are implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures

CONTENTS:

1. Cleaning, Minor Maintenance and Replacements of Consumables


2. Creating More Space in the Hard Disk
3. Reviewing Programs
4. Deleting Unwanted Files
5. Checking Hard Disk for Errors
6. Viruses and Up to Date Anti-Virus Programs

CONDITION:

The trainees/students must be provided with the following:

Equipment and Accessories


personal computer
network system
communication equipment
printer
scanner
keyboard
mouse

Supplies and Materials


office supplies
diskettes
CDs
Zip disks

Tools
Set of screw driver

Learning Materials
Learning elements/activity sheets
Manufacturer’s manual

[44]
CBC – HOUSEKEEPING NCII
COMMON COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES

MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and
maintaining safe personal standard.

NOMINAL DURATION : 5 Hrs.

CERTIFICATE LEVEL : NC II

PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

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

LO 1. Practice workplace safety, security and hygiene systems, processes and


operation

LO 2. Responds appropriately to faults, problems and emergency situations

LO 3. 5’s in workplace

LO 4. Environmental protection awareness

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CBC – HOUSEKEEPING NCII
LO 1. Practice workplace safety, security and hygiene systems, processes and
operation

ASSESSMENT CRITERIA:

1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation

2. Correct health, safety and security procedures are followed.

3. Breaches of health, safety and security procedures are identified.

CONTENTS:

1. Health, safety and security procedures


2. Breaches procedures

CONDITIONS:

1. Manuals
2. Handbook safety and security
3. Report (sample)

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

Written/Oral examination
Practical demonstration

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CBC – HOUSEKEEPING NCII
LO 2 Responds appropriately to faults, problems and emergency situations
.

ASSESSMENT CRITERIA:

1. Emergency and potential emergency are recognized and appropriate action


are taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency
situation
4. Safe personal presentation standard are identified and followed

CONTENTS:

1. Emergency procedure
Personal injuries
Fire
Electrocution
Natural calamity
Criminal acts

2. Safe personal presentation standard

CONDITIONS:

1. Emergency procedure manuals


2. Handbook safety and security
3. Report
4. Emergency drills – instruction/guidelines

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration
3. Observation

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CBC – HOUSEKEEPING NCII
LO 3. 5’s in workplace

ASSESSMENT CRITERIA:

1. Follow the principles of FI-FO


2. Set aside everything in its proper place
3. Proper labeling of cabinets/shelves
4. Sweep floor and dust furniture and fixtures

CONTENTS:

1. 5’s Principles

CONDITIONS:

1. soft brooms
2. duster
3. organizers
4. labeling materials
5. markers

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration
3. Observation

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CBC – HOUSEKEEPING NCII
LO 4 Environmental protection awareness

ASSESSMENT CRITERIA:

1. Segregates wastes
2. Identify bio-degradable from non-bio-degradable
3. Empties trash regularly
4. Use environmental friendly materials in waste disposal
5. Proper waste disposal

CONTENTS:
1. Waste management
2. Pollution control
3. Effect of pollution
4. Types of pollutants

CONDITIONS: Students must be provided with the following

1. Modules
2. Reference book
3. Guidelines on waste disposal
4. Flyers/brochures

METHODOLOGY:

1. Self paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration
3. Observation

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CBC – HOUSEKEEPING NCII
COMMON COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE

MODULE TITLE : Providing Effective Customer Service

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in

NOMINAL DURATION : 24 hrs.

CERTIFICATE LEVEL :

PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES:

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

LO 1 Apply effective verbal and non-verbal communication skills to respond to


customer needs

LO 2 Provide prompt and quality service to customer

LO 3 Handle queries through telephone, fax machine, internet and e-mail

LO 4 Handle customer complaints, evaluation and recommendations

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CBC – HOUSEKEEPING NCII
LO 1 Apply effective verbal and non-verbal communication skills to respond to
customer needs

ASSESSMENT CRITERIA:

1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others

CONTENTS:

1. Personality development and public relations


2. Basic oral communication/ writing memos and letters
3. Preparing job documentation
4. Following instructions
5. Filling-out forms

CONDITIONS: Students/Trainees must be provided with the following:

Tools Equipment Materials


Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
Company dress References:
Books, brochures,
manuals

Methodology :

Modular (self-pace learning)


Electronic Learning
Industry Immersion
Demonstration
Film-viewing

Assessment Method:

Interview (oral/questionnaire)
Observation
Demonstration of Practical Skills

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CBC – HOUSEKEEPING NCII
LO 2 Provide prompt and quality service to customer

ASSESSMENT CRITERIA:

1. Customer needs were assessed according to relationships between food and


religion, gender, folkways, mores and life-cycle
2. Communication standards in customer service were followed
3. Identified opportunities to enhance the quality of services and products were
implemented
4. Time management

CONTENTS:

1. Food and culture


2. Exploration of food trends
- Past, present and future trend
3. Communication standards in customer service

CONDITIONS: Students/Trainees must be provided with the following:

Tools Equipment Materials


Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
Company dress References:
Books, brochures,
manuals

Methodology :

1. Modular (self-pace learning)


2. Electronic Learning
3. Industry Immersion
4. Demonstration
5. Film-viewing

Assessment Method:

1. Interview (oral/questionnaire)
2. Observation
3. Demonstration of Practical Skills

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CBC – HOUSEKEEPING NCII
LO 3 Handle queries through telephone, fax machine, internet and e-mail

ASSESSMENT CRITERIA:

1. Applied telephone ethics


2. Applied correct procedure in using telephone, fax machine and internet
3. Daily report is accomplished according to company rules and regulations

CONTENTS:

1. Uses of telephone, fax machine, internet and e-mail


2. Telephone and electronic mail ethics
3. Procedures in handling queries

CONDITIONS: Students/Trainees must be provided with the following:

Tools Equipment Materials


Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
Company dress Fax machine References:
Computer with printer Books, brochures,
and internet connection manuals

Methodology :

1. Modular (self-pace learning)


2. Electronic Learning
3. Industry Immersion
4. Demonstration
5. Film-viewing

Assessment Method:

1. Interview (oral/questionnaire)
2. Observation
3. Demonstration of Practical Skills

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CBC – HOUSEKEEPING NCII
LO 4 Handle customer complaints, evaluation and recommendations

ASSESSMENT CRITERIA:

1. Interview skills
2. Skills in handling customer complaints
3. Guidelines in handling complaints were identified
4. Complaints were evaluated and resolved based on its nature, details and
degree of liability

CONTENTS:

1. Guidelines in handling complaints


2. Procedures in responding and resolving complaints

CONDITIONS: Students/Trainees must be provided with the following:

Tools Equipment Materials


Recorder Video Camera recorder V8 tape
Microphone Television CD
Full-body mirror VHS/DVD Player Make=up kit
Company dress Fax machine References:
Computer with printer Books, brochures,
and internet connection manuals

Methodology :

1. Modular (self-pace learning)


2. Electronic Learning
3. Industry Immersion
4. Demonstration
5. Film-viewing

Assessment Method:

1. Interview (oral/questionnaire)
2. Observation
3. Demonstration of Practical Skills

[54]
CBC – HOUSEKEEPING NCII
MODULES OF INSTRUCTION

CORE COMPETENCIES

HOUSEKEEPING NC II

[55]
CBC – HOUSEKEEPING NCII
UNIT OF COMPETENCY : PROVIDE HOUSEKEEPING SERVICES TO GUESTS

MODULE TITLE : PROVIDING HOUSEKEEPING SERVICES TO GUEST

MODULE DESCRIPTOR :
This unit of competency deals with the skills and
required to provide a range of general housekeeping
services to guests

NOMINAL DURATION : 60 hrs

CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

PRE-REQUISITE :

SUMAMRY OF LEARNING OUTCOMES:

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

LO 1. Receive housekeeping requests

LO 2. Provide/Service housekeeping requests

LO 3. Provide advice to guest

LO 4. Liaise with other departments

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CBC – HOUSEKEEPING NCII
LO 1. RECEIVE HOUSEKEPING REQUESTS

ASSESSMENT CRITERIA:
1.1 Guest/staff housekeeping requests and service delivery are accepted and recorded in
accordance to enterprise policies and procedure.
1.2 Details of requests made are confirmed and noted in accordance with enterprise
procedures
1.3 Apologies are made when a request has arisen from a delayed delivery of service
1.4 Request not related to housekeeping are referred to appropriate department.

CONTENT:
1. Hotel codes and regulations
2. Interpersonal skills: Communication and listening Skills
3. Upselling and selling techniques
4. Basic operational skills on facilities and equipment
5. Personal hygiene
6. Hotel organization structure: departments and its functions “Rank and File”
7. Preparing requisitions for maintenance services

CONDITIONS:
Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Tapes Telephone Pen and paper
Brochures/ manuals Computer Housekeeping/ FO forms
Guest folio, guest list Shower (with hot and cold) operating manuals
caution signs refrigerator room supplies and amenities
electric fan
air conditioning unit
shelves
alarm clock
television and video player

METHODOLOLGY:

 Modular (self-paced)
 Electronic learning
 Industry Immersion
 Film viewing
 Demonstration
 Discussion

ASSESSMENT METHOD:

 Interview (oral/ questionnaire)


 Observation
 Demonstration of Practical Skills
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CBC – HOUSEKEEPING NCII
 Written examination

LO 2. PROVIDE/SERVICE HOUSEKEEPING REQUESTS

ASSESSMENT CRITERIA:

2.1 Identified service/item is obtained through liaison with other staff in accordance with
enterprise procedures
2.2 Required items are located and delivered to guest room in accordance with
enterprise procedures
2.3 Equipment is set up in guest room in accordance with the request of the guest
2.4 Requested items are removed from guest rooms in accordance with enterprise
procedures.

CONTENTS:
1. Housekeeping and Front Office forms
2. Codes and regulations
3. Handle queries through telephone, fax machine, internet and e-mail
4. Interpersonal skills: Communication and listening skills
5. Upselling and selling techniques

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


brooms Telephone Pen and paper
squeegees Computer Housekeeping/ FO forms
dust pans guest room (complete and operating manuals
operational laboratory)
rugs for various purposes refrigerator room supplies and amenities
toilet bowl brush electric fan brochures and rates
toilet pump air conditioning unit cleaning chemicals
gloves shelves first aid kit
mop squeezer alarm clock
step ladder television and video player
buckets vacuum cleaners
sorting baskets carpet sweeper
brushes baby’s crib
roll-away beds/ cots
caddy/ trolley

METHODOLOGY: ASSESSMENT METHOD

Modular (self-paced) Interview (oral/ questionnaire)


Electronic learning Observation
Industry Immersion Demonstration of Practical Skills
Film viewing Written examination
Demonstration Discussion

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CBC – HOUSEKEEPING NCII
:

LO 2. PROVIDE/SERVICE HOUSEKEEPING REQUESTS

ASSESSMENT CRITERIA:

2.5 Identified service/item is obtained through liaison with other staff in accordance with
enterprise procedures
2.6 Required items are located and delivered to guest room in accordance with
enterprise procedures
2.7 Equipment is set up in guest room in accordance with the request of the guest
2.8 Requested items are removed from guest rooms in accordance with enterprise
procedures.

CONTENTS:
6. Housekeeping and Front Office forms
7. Codes and regulations
8. Handle queries through telephone, fax machine, internet and e-mail
9. Interpersonal skills: Communication and listening skills
10. Upselling and selling techniques

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


brooms Telephone Pen and paper
squeegees Computer Housekeeping/ FO forms
dust pans guest room (complete and operating manuals
operational laboratory)
rugs for various purposes refrigerator room supplies and amenities
toilet bowl brush electric fan brochures and rates
toilet pump air conditioning unit cleaning chemicals
gloves shelves first aid kit
mop squeezer alarm clock
step ladder television and video player
buckets vacuum cleaners
sorting baskets carpet sweeper
brushes baby’s crib
roll-away beds/ cots
caddy/ trolley

METHODOLOGY: ASSESSMENT METHOD

Modular (self-paced) Interview (oral/ questionnaire)


Electronic learning Observation
Industry Immersion Demonstration of Practical Skills
Film viewing Written examination
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CBC – HOUSEKEEPING NCII
Demonstration Discussion
LO 4. LIAISE WITH OTHER DEPARTMENTS

ASSESSMENT CRITERIA:

CONTENTS:
11. Housekeeping and Front Office forms
12. Codes and regulations
13. Handle queries through telephone, fax machine, internet and e-mail
14. Interpersonal skills: Communication and listening skills
15. Upselling and selling techniques

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


brooms Telephone Pen and paper
squeegees Computer Housekeeping/ FO forms
dust pans guest room (complete and operating manuals
operational laboratory)
rugs for various purposes refrigerator room supplies and amenities
toilet bowl brush electric fan brochures and rates
toilet pump air conditioning unit cleaning chemicals
gloves shelves first aid kit
mop squeezer alarm clock
step ladder television and video player
buckets vacuum cleaners
sorting baskets carpet sweeper
brushes baby’s crib
roll-away beds/ cots
caddy/ trolley

METHODOLOGY: ASSESSMENT METHOD

Modular (self-paced) Interview (oral/ questionnaire)


Electronic learning Observation
Industry Immersion Demonstration of Practical Skills
Film viewing Written examination
Demonstration Discussion

[60]
CBC – HOUSEKEEPING NCII
UNIT OF COMPETENCY : PREPARE ROOMS FOR GUESTS

MODULE TITLE : PREPARING ROOMS FOR GUESTS

MODULE DESCRIPTION :
This module deals with the knowledge and skills
required in cleaning and preparing room for guests
according to industry standards.

NOMINAL DURATION :

CERTIFICATE LEVEL : NATIONAL CERTIFICATE LEVEL II

PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

LO 1. Set-up equipment and trolleys

LO 2. Access rooms for servicing

LO 3. Make –up beds

LO 4. Clean and clear rooms

LO 5. Clean and store trolleys and equipment

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CBC – HOUSEKEEPING NCII
LO 1. SET-UP EQUIPMENT AND TROLLEYS

ASSESSMENT CRITERIA:
1. Cleaning supplies and equipment required for servicing rooms are correctly
selected and prepared for use
2. Supplies for trolleys are accurately identified and selected or ordered in sufficient
numbers in accordance with establishment procedures.
3. Trolleys safely loaded with adequate supplies in accordance with establishment
procedures.

CONTENTS:
1. Types and uses of cleaning equipment
2. Types cleaning materials and supplies and their uses
3. Classification of cleaning tools, equipment and materials according to their uses
and care
4. Setting-up of trolley/ caddy with cleaning materials according to needs and
establishment standards.
5. Safety measures in handling different cleaning equipment and chemicals
6. Safe keeping practices
7. Safety hazards and precautions

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


brooms Telephone Pen and paper
squeegees Computer Housekeeping/ FO forms
dust pans guest room (complete and operating manuals
operational laboratory)
rugs for various purposes refrigerator room supplies and amenities
toilet bowl brush electric fan brochures and rates
toilet pump air conditioning unit cleaning chemicals
rubber gloves shelves first aid kit
mop squeezer alarm clock water
step ladder television and video player detergents
buckets vacuum cleaners drop sheets/ rubber mats
sorting baskets carpet sweeper sanitizing agents
brushes baby’s crib small towels
dish sponge roll-away beds/ cots garbage bags
spray bottles caddy/ trolley air freshener
cob web removers sofa disinfectants
apron tables lint free clothes
water hose cabinets solvents
floor polisher scouring pads

[62]
CBC – HOUSEKEEPING NCII
METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Industry Immersion
 Film viewing
 Demonstration
 Discussion

ASSESSMENT METHOD:

 Interview (oral/ questionnaire)


 Observation
 Demonstration of Practical Skills
 Written examination

[63]
CBC – HOUSEKEEPING NCII
LO 2. ACCESS ROOMS FOR SERVICING

ASSESSMENT CRITERIA:
1. Rooms requiring service are correctly identified based on information supplied to
housekeeping staff.
2. Rooms are accessed in accordance with the establishment’s customer service and
security procedures.

CONTENTS:
1. Codes and regulation
2. Basic phraseologies in housekeeping
3. Housekeeping reports, checklists and forms

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Housekeeping reports and Telephone Pen and paper
endorsements
Computer Housekeeping/ FO forms
brochures/ rates
Standard room amenities

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Industry Immersion
 Film viewing
 Demonstration
 Discussion

ASSESSMENT METHOD:

 Interview (oral/ questionnaire)


 Observation
 Demonstration of Practical Skills
 Written examination

[64]
CBC – HOUSEKEEPING NCII
LO 3. MAKE UP BEDS

ASSESSMENT CRITERIA:
1. Beds and matrices are stripped, pillows and linen are checked for stains and
damage and rooms are checked whether guests left any valuables.
2. Items with stains are immediately segregated and forwarded to the laundry
department
3. Bed linens are replaced in accordance with establishment standards and
procedures.

CONTENTS:
1. Types and sizes of linens, pillows and bed sheets
2. Procedures in making up beds and cots
3. Color harmony

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


lamp shade bed tissue
pillows dresser trash bin /garbage
pillow cases table linens
bed sheets chair
trash can/ garbage bin
blankets
mirror
bed cover

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Industry Immersion
 Film viewing
 Demonstration
 Discussion

ASSESSMENT METHOD:

 Interview (oral/ questionnaire)


 Observation
 Demonstration of Practical Skills
 Written examination

[65]
CBC – HOUSEKEEPING NCII
LO 4. CLEAN AND CLEAR ROOMS

ASSESSMENT CRITERIA:
1. Rooms are cleaned in correct order and with minimum disruption to guests
2. All furniture, fixtures and fittings are cleaned and checked in accordance with
establishment procedures and hygiene/ safety guidelines
3. All items are reset in accordance with establishment standards
4. Room supplies are checked, replenished or replaced in accordance with
establishment standards
5. Pests are promptly identified and appropriate action is taken in accordance with
safety and establishment standards
6. Rooms are checked for any defects, and these are accurately reported in
accordance with establishment procedures.
7. Damaged items are recorded in accordance with establishment procedures
8. Any unusual or suspicious person, item or occurrence is promptly reported in
accordance with establishment procedures.
9. Guest’s belongings left in vacated rooms are collected and stored in accordance
with lost and found establishment procedures

CONTENTS:
1. Materials, tools, chemical agents and equipment needed in cleaning guest room
2. Procedures on cleaning guest room
a. occupied/vacant
b. ceilings and floorings
c. lanai area
d. furniture and fixtures
e. bed
3. Procedures in cleaning furniture and fixtures
4. Procedures in cleaning bathroom and toilet
5. Identifying pests and applying proper control
6. Procedures in mixing sanitizing agents
7. Sanitizing rooms and bathrooms
8. Replenishing room and bathroom supplies and amenities
9. Safety measures in cleaning
10. Home management practices
11. Cleaning motion in guest room

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


brooms Telephone Pen and paper
squeegees Computer Housekeeping/ FO forms
dust pans guest room (complete and operating manuals
operational laboratory)
rugs for various purposes refrigerator room supplies and amenities
toilet bowl brush electric fan brochures and rates
toilet pump air conditioning unit cleaning chemicals
rubber gloves shelves first aid kit
mop squeezer alarm clock water
[66]
CBC – HOUSEKEEPING NCII
step ladder television and video player detergents
buckets vacuum cleaners drop sheets/ rubber mats
sorting baskets carpet sweeper sanitizing agents
brushes baby’s crib small towels
dish sponge roll-away beds/ cots garbage bags
spray bottles caddy/ trolley air freshener
cob web removers sofa disinfectants
apron tables lint free clothes
water hose cabinets solvents
damp cloth floor polisher scouring pads
insecticide/ pesticide

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Industry Immersion
 Film viewing
 Demonstration
 Discussion

ASSESSMENT METHOD:

 Interview (oral/ questionnaire)


 Observation
 Demonstration of Practical Skills
 Written examination

[67]
CBC – HOUSEKEEPING NCII
LO 5. CLEAN AND STORE TROLLEYS AND EQUIPMENT

ASSESSMENT CRITERIA:
1. Trolleys and equipment are cleaned after use in accordance with establishment
procedures
2. All items are correctly stored in accordance with establishment procedures
3. Supplies and items are checked and replenished or re-ordered in accordance with
establishment procedures.

CONTENTS:
1. Types of cleaning materials and equipment
2. Cleaning and keeping cleaning materials and equipment according to
manufacturer’s operating procedures and establishment standards.
3. Safe keeping practices in accordance with establishment standards.

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


brooms Telephone Pen and paper
squeegees Computer Housekeeping/ FO forms
dust pans guest room (complete and operating manuals
operational laboratory)
rugs for various purposes refrigerator room supplies and amenities
toilet bowl brush electric fan brochures and rates
toilet pump air conditioning unit cleaning chemicals
rubber gloves shelves first aid kit
mop squeezer alarm clock water
step ladder television and video player detergents
buckets vacuum cleaners drop sheets/ rubber mats
sorting baskets carpet sweeper sanitizing agents
brushes baby’s crib small towels
dish sponge roll-away beds/ cots garbage bags
spray bottles caddy/ trolley air freshener
cob web removers sofa disinfectants
apron tables lint free clothes
water hose cabinets solvents
damp cloth floor polisher scouring pads
insecticide/ pesticide

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Industry Immersion
 Film viewing
 Demonstration
 Discussion

[68]
CBC – HOUSEKEEPING NCII
ASSESSMENT METHOD:

 Interview (oral/ questionnaire)


 Observation
 Demonstration of Practical Skills
 Written examination

[69]
CBC – HOUSEKEEPING NCII
UNIT OF COMPETENCY : PROVIDE VALET SERVICE

MODULE TITLE : PROVIDING VALET SERVICE

MODULE DESCRIPTOR :
This module covers the basic knowledge, skills and attitude
required for valet service providers in a commercial
accommodation establishment. Experienced staff members
with sound organization and interpersonal skills generally
undertake this role.

PRE- REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

LO 1. Identify Valet services

LO 2. Perform proper coordination to ensure optimum privacy, security and confidentiality


of all guests.

LO 3. Display professional valet standards

LO 4. Ensure proper handling of guest’s property.

[70]
CBC – HOUSEKEEPING NCII
LO 1. IDENTIFY VALET SERVICES

ASSESSMENT CRITERIA:
1. Identify services required or preferred by guests in accordance with establishment
procedures.
2. Establishes rapport and goodwill with guests through oral/ written communication.

CONTENTS:
1. Basic roles of valet service within Philippine hospitality industry.
2. Building guest rapport through oral and written communication
3. Procedures in performing valet services:
a. Picking- up laundry
b. Checking laundry for possible damages
c. Sorting, endorsing and delivery of laundry
4. Procedures in keeping laundry area clean in accordance with establishment
standards.

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Caddy/ trolley luggage carrier pen and paper
laundry basket sorting shelves tags
labeler housekeeping forms

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[71]
CBC – HOUSEKEEPING NCII
LO 2. PERFORM PROPER COORDINATION TO ENSURE OPTIMUM PRIVACY,
SECURITY AND CONFIDENTIALITY OF ALL GUESTS

ASSESSMENT CRITERIA:
1. Coordinate with rooms keeping supervisor for the delivery of processed items in
accordance with establishment Standard Operating Procedures.
2. Coordinate with Front Office/ Housekeeping in accordance with Standard Operating
Procedures.
3. Inform laundry office of his whereabouts in case of need for his service.
4. Coordinate with sorter/ marker about special instructions of guest.
5. Checking laundry items for damages and inform guest immediately if there are.

CONTENTS:
1. Organizational chart of the housekeeping department
2. Prepare reports and endorsements of valet service provider
3. Procedure of sorting and marking of laundry items.
4. Checking laundry condition
5. Delivery of laundry and luggage to guest room.

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Caddy/ trolley luggage carrier pen and paper
laundry basket sorting shelves tags
labeler washing machine housekeeping forms
drying machine organizational chart
dry-washing equipment laundry supplies
laundry items
laundry report forms

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report
[72]
CBC – HOUSEKEEPING NCII
LO 3. DISPLAY PROFESSIONAL VALET STANDARDS

ASSESSMENT CRITERIA:
1. Rapport is established and feeling s of goodwill are enhanced between the guest
and the establishment through good oral and written communication.
2. Information about individual guest is accessed and utilized to provide personalized
and quality service.
3. Valet grooming and communication standards are followed in accordance with
establishment standards.

CONTENTS:
1. Basic contact lists and details, and basic customer preference profiles.
2. Communication phrases of valet service provider with guest in accordance with
establishment standards
3. Personality development: Grooming and personal hygiene

CONDITIONS:

Student/ trainee must be provided with the following:

 Records/ profiles of guests

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[73]
CBC – HOUSEKEEPING NCII
LO 4. CARE FOR GUEST PROPERTY

ASSESSMENT CRITERIA:
1. Luggage is unpacked, stored and packed neatly in accordance with guest
instructions.
2. Guest clothes are appropriately prepared and presented, ready for guest use.
3. Shoes are correctly cleaned
4. Repairs are made or organized in accordance with establishment procedures.
5. Confidentiality regarding guest property and activities is maintained in accordance
with legal and ethical standards.

CONTENTS:
1. Procedure in unpacking, storing and packing of guest luggage in accordance with
guest instructions.
2. Procedure in pressing and presenting guest’s clothes ready for use.
3. Identify cleaning materials and supplies appropriate for shoes based on material of
shoes.
4. Cleaning and preparing guest’s shoes in accordance with establishment standards
5. Basic darning and mending for clothing and linen and repair of other accessories.
6. Protocols for ensuring optimum privacy and confidentiality for all guests.

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


shoe brush luggage carrier cleaning agents
cleaning rags flat iron needles and threads
steam pressers pen and paper
ironing board guest folio
cabinets

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[74]
CBC – HOUSEKEEPING NCII
UNIT OF COMPETENCY : CLEAN PREMISES

MODULE TITLE : CLEANING PREMISES

MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes
required in cleaning premises of an accommodation industry. It
includes selection and set-up of equipment and materials;
cleaning of both wet and dry areas; and maintenance of
cleaning equipment and materials.

NOMINAL DURATION :

PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

LO 1. Select and use equipment and materials properly for cleaning premises.

LO 2. Comply with occupational; health and safety requirements in preparing dry and wet
cleaning agents and chemicals

LO 3. Identify and explain different cleaning operations, chemicals and treatment of


common hazards in the workplace

LO 4. Dispose garbage and used chemicals properly

LO 5. Clean wet and dry areas according to enterprise procedures

LO 6. Maintain and store cleaning equipment and chemicals

[75]
CBC – HOUSEKEEPING NCII
LO 1. SELECT AND USE EQUIPEMNT AND MATERIALS PROPERLY FOR CLEANING
PREMISES

ASSESSMENT CRITERIA:
1. Equipment are selected according to type of cleaning to be undertaken
2. All equipment are checked if clean and in safe working condition prior to use
3. Suitable dry and wet cleaning agents and chemicals are selected and prepared in
accordance with manufacturer’s and relevant occupational health and safety
requirements
4. Protective clothing are selected and used where necessary.

CONTENTS:
1. Common equipment and cleaning chemicals and agents and their usage in
accordance with manufacturer’s instruction
2. Identification and treatment of common hazards in the work area
3. Occupational health and safety requirements
4. Common protective clothing and materials and their appropriate use.
5. Checking safety and working conditions of cleaning equipment in accordance with
manufacturer’s instruction and establishment operating standards.

CONDITON:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Waterproof clothing and Vacuum cleaners cleaning agents and
footwear chemicals
Jackets Polisher/ scrubbers goggles and masks
Apron dusters
Mops, brooms, brushes dust pans
Overalls garbage bags
Pans
Garbage receptacles
Buckets
Headwear

METHODOLOGY:
 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing
ASSESSMENT METHODS:
 Observation
 Interview
 Written examination
 Demonstration of practical skills
[76]
CBC – HOUSEKEEPING NCII
 Third party report
LO 2. COMPLY WITH OCCUPATIONAL HEALTH AND SAFETY REQUIREMENTS I
PREPARING DRY AND WET CLEANING AGENTS AND CHEMICALS

ASSESSMENT CRITERIA:
1. Occupational health and safety requirements are complied with
2. Equipment are checked if clean and in safe working conditions prior to use
3. Appropriate use of protective clothing is observed.

CONTENTS:
1. Policies and procedures related to cleaning operations and disposal of used
chemicals in accordance with establishment operating standards
2. Security procedures of establishment
3. Laws on general workplace safety, hazardous substances and manual handling
and storage requirements
4. Checking safety and working condition of cleaning equipment in accordance with
manufacturer’s instructions and establishment procedures

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Waterproof clothing and Vacuum cleaners cleaning agents and
footwear chemicals
Jackets Polisher/ scrubbers goggles and masks
Apron dusters
Mops, brooms, brushes dust pans
Overalls garbage bags
Pans Mixing formula
Garbage receptacles Policies and laws on general
workplace safety
Buckets
Headwear

METHODOLOGY:
 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:
 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report
[77]
CBC – HOUSEKEEPING NCII
LO 3. IDENTIFY AND EXPLAIN DIFFERENT CLEANING OPERATIONS, CHEMICALS
AND TREATMENT OF COMMON HAZARDS

ASSESSMENT CRITERIA:
1. Possible customer inconvenience is considered when scheduling and performing
cleaning task.
2. Wet and dry areas are prepared to be cleaned and hazards are identified
3. Cleaning agents or chemicals are selected for specific areas in accordance with
manufacturer’s recommendations, safety procedures and establishment policies
and procedures.
4. Equipment is used correctly and safely in accordance with manufacturer’s
recommendations.

CONTENT:
1. Identifying possible inconveniences and hazards at work area.
2. Cleaning task is scheduled and performed in accordance with customer
convenience and establishment policies.
3. Procedure in cleaning operations for specific areas:
- bathrooms
- balconies, private lounge areas, public areas
- kitchen
- function rooms
- storage areas

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Waterproof clothing and Vacuum cleaners operating manuals and
footwear brochures
Jackets Polisher/ scrubbers goggles and masks
Apron dusters
Mops, brooms, brushes dust pans
Overalls garbage bags
Pans disinfectants
Garbage receptacles
Buckets
Headwear
signs and advisories

[78]
CBC – HOUSEKEEPING NCII
METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[79]
CBC – HOUSEKEEPING NCII
LO 4. DISPOSE GARBAGE AND USED CHEMICALS PROPERLY

ASSESSMENT CRITERIA:
1. Garbage and used chemicals are disposed of in accordance with hygiene, safety
and environmental legislation requirements.

CONTENTS:
1. Proper disposal of used chemicals in accordance with manufacturer’s instructions
and safety and environmental legislation requirements.
2. Procedure in garbage disposal in accordance with establishment standards

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


garbage receptacles manuals and brochures
garbage bin/ trash can garbage bags
safety and environment
legislation policies

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[80]
CBC – HOUSEKEEPING NCII
LO 5. CLEAN WET AND DRY AREAS

ASSESSMENT CRITERIA:
1. Wet and dry areas cleaned in accordance with establishment standard operating
procedure.
2. Cleaning agents or chemicals are selected and applied for specific areas in
accordance with manufacturer’s recommendations, safety procedures and
establishment policies and procedures.
3. Work area is barricaded or warning signs are placed, as appropriate, to reduce risk to
colleagues and customer

CONTENTS:
1. Procedures in cleaning public bathrooms
2. Procedures in Cleaning public areas (internal and external), private lounge areas
and balconies
3. Procedure in cleaning function rooms
4. Procedure in cleaning kitchen
5. Cleaning storage area

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Waterproof clothing and Vacuum cleaners Operating manuals and
footwear brochures
Jackets Polisher/ scrubbers Goggles and masks
Apron Carpet sweepers Dusters
Mops, brooms, brushes Dust pans
Overalls Garbage bags
Pans Disinfectants
Garbage receptacles Cleaning agents
Buckets Detergents
Headwear Deodorizers
Signs and advisories Furniture and fixture
cleaners/ polishers
Squeegees General spot cleaning agent
Glass cleaners
Deodorizers

[81]
CBC – HOUSEKEEPING NCII
METHODOLOGY:
 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[82]
CBC – HOUSEKEEPING NCII
LO 6. MAINTAIN AND STORE CLEANING EQUIPMENT AND CHEMICALS

ASSESSMENT CRITERIA:
1. Equipment are cleaned after sue in accordance with enterprise requirements and
manufacturer’s instructions.
2. Routine maintenance is carried out or arranged in accordance with enterprise
procedures
3. Faults are identified and reported in accordance with establishment procedures
4. Equipment are stored in the designated area and in a condition ready for re-use.
5. Chemicals are stored in accordance with health and safety requirement

CONTENTS:
1. Procedure in wiping down and cleaning of cleaning equipment, tools and materials
2. Procedure in washing and rinsing equipment and tools
3. Procedure in drying out and sanitizing cleaning equipment, tools and materials
4. Procedure in dismantling and re-assembling cleaning equipment in accordance
with manufacturer’s instruction.
5. Routine maintenance and preventive maintenance programs in accordance with
safety and security procedures and establishment operations

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


Waterproof clothing and Vacuum cleaners Operating manuals and
footwear brochures
Jackets Polisher/ scrubbers Goggles and masks
Apron Carpet sweepers Dusters
Mops, brooms, brushes Dust pans
Overalls Garbage bags
Pans Disinfectants
Garbage receptacles Cleaning agents
Buckets Detergents
Headwear Deodorizers
Signs and advisories Furniture and fixture
cleaners/ polishers
Squeegees General spot cleaning agent
Glass cleaners
Deodorizers

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing
[83]
CBC – HOUSEKEEPING NCII
ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[84]
CBC – HOUSEKEEPING NCII
UNIT OF COMPETENCY : LAUNDER LINEN AND GUEST CLOTHES

MODULE TITLE : LAUNDERING LINEN AND GUEST CLOTHES

MODULE DESCRIPTOR :
This module covers basic knowledge, skills and attitudes
required in washing and ironing clothes and linen. It includes
checking and sorting; removing stains; preparing washing
equipment and supplies, laundry process and maintenance of
laundry area and equipment.

NOMINAL DURATION :

PRE-REQUISITE :

SUMMARY OF LEARNING OUTCOMES:

LO 1. Identify types of fabric and laundry equipment

LO 2. Observe safety practices in handling laundry equipment and chemicals

LO 3. Follow correct procedure in laundering process for guest’s laundry items

LO 4. Package and store laundry items

[85]
CBC – HOUSEKEEPING NCII
LO 1. IDENTIFY TYPES OF FABRIC AND LAUNDRY EQUIPMENT

ASSESSMENT CRITERIA:
1. Items are correctly sorted according to the cleaning process required and the
urgency of the item
2. Laundry methods are correctly selected in accordance with textile labeling codes
and based on:
a. type of fabric and fiber
b. dye fastness
c. amount of soilage
d. washing instructions
3. Laundry equipment is properly operated in accordance with manufacturer’s
instructions

CONTENT:
1. Types of fibers and fabrics
2. Laundry terms and standard laundering methods
3. Types and usage of washing equipment: washing machine and dryers
4. Types and usage of laundry chemicals and cleaning agents
5. Classifications and usage of stain removing agents
6. Types of fabric softener
7. Reading textile label codes
8. Procedures in sorting laundry items

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


fiber/ fabric samples washing machine Operating manuals and
brochures
different linens and laundry drying machine pen and paper
items
labeler dry-cleaning machine bleaching agent
hangers flat iron stain removing agent
laundry baskets steam pressers fabric softeners
wash basin ironing board sanitizing agent
bucket sorting shelves All purpose cleaning agent
water hose cleaning solution
detergents (liquid, powder)
report forms

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing
[86]
CBC – HOUSEKEEPING NCII
ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[87]
CBC – HOUSEKEEPING NCII
LO 2. OBSERVE SAFETY PRACTICES IN HANDLING LAUNDRY EQUIPMENT AND
CHEMICALS

ASSESSMENT CRITERIA:
1. Laundry methods are correctly selected in accordance with textile labeling codes
and based on:
a. type of fabric and fiber
b. dye fastness
c. amount of soilage
d. washing instructions
2. Items for laundering are checked for stains and stains are treated using the correct
process
3. Cleaning agents and chemicals are correctly used in accordance with
manufacturer’s instructions and specific laundry equipment
4. Laundry equipment is operated in accordance with manufacturer’s instructions
5. Items are checked after laundering process to ensure quality cleaning
6. Any damage arising from laundering process is recorded and appropriate person(s)
is/are notified in accordance with establishment procedures
7. Pressing and finishing processes are correctly completed in accordance with textile
characteristics and client requirements

CONTENT:
1. Principles and procedures in laundering clothes and linens
2. Principles and procedures in treating stains based on nature of stain and type of
fabric and fiber
3. Handling bleaching solutions and other laundry chemicals
4. Hygiene, health and safety issues of specific relevance to laundry operations
5. Principles in drying clothes and linens
6. Principles and procedures in ironing and pressing clothes and linens
7. Types of ironing equipment, tools and materials and their proper usage
8. Types of hangers and their uses
9. Folding methods and techniques

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


fiber/ fabric samples washing machine Operating manuals and
brochures
different linens and laundry drying machine pen and paper
items
labeler dry-cleaning machine bleaching agent
hangers flat iron stain removing agent
laundry baskets steam pressers fabric softeners
wash basin ironing board sanitizing agent
bucket sorting shelves All purpose cleaning agent
water hose cleaning solution
detergents (liquid, powder)
report forms
[88]
CBC – HOUSEKEEPING NCII
METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[89]
CBC – HOUSEKEEPING NCII
LO 3. PACKAGE AND STORE LAUNDRY ITEMS

ASSESSMENT CRITERIA:
Guest laundry is packaged and presented in accordance with establishment standards
and procedures
Finished items are returned to guest in accordance with required timeframes
Processed guest laundry are stored where required, according to guest requests or
where return to guest is not possible

CONTENT:
1. Procedures in packaging and presenting guest laundry
2. Procedures in storing guest laundry in accordance with establishment standards
or guest request
3. Delivery of laundry items
4. Basic housekeeping phraseologies

CONDITION:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies


different linens and laundry flat iron report forms
items
labeler steam pressers pen and paper
hangers ironing board
laundry baskets sorting shelves

METHODOLOGY:

 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing

ASSESSMENT METHODS:

 Observation
 Interview
 Written examination
 Demonstration of practical skills
 Third party report

[90]
CBC – HOUSEKEEPING NCII
TESDA-OP-CO -01-F13
(Rev.No.00-03/08/17)

LIST OF EQUIPMENT
(As listed in the respective TR)
Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE
AND TECHNOLOGY CORP.

Name of Specification Quantity Quantity Difference Inspector’s


Equipment Required on Site
(1) (2) (3) (4) (5) Remarks

(6)
Projector 1 unit
screen
Overhead 1 unit
projector
Electric fan 2 unit
First aid | 1 pc
cabinet
Instructor’s 1 pc
desk chairs
Fire 3 pcs
extinguisher
Emergency 2 pcs
light
Directional 2 pcs
Signage
Air condition 2 units
Armed chairs 25 pcs
Telephone 1 unit
Computer 1 unit
TV 1 unit
Video Player 1 unit
Fax Machine 1 unit
Refrigerator 1 unit
Hair Dryer 1 unit
Alarm clock 1 pc
Shelving 1 pc
Cart 1 pc
Trolley 1 pc
Coffee Maker 1 unit
Electric 1 unit
Kettle
Electric jug 1 unit

[91]
CBC – HOUSEKEEPING NCII
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by
PO/Expert
Continue in additional sheet

Submitted by: Attested by:

JOSEPHINE
ATTY. SALVADOR
J. B.
TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

Expert
PO UTPRAS Focal Person Date:
Date:

[92]
CBC – HOUSEKEEPING NCII
TESDA-OP-CO01-F14
(Rev.No.00-03/08/17)

LIST OF TOOLS
(As listed in the respective TR)

Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE
AND TECHNOLOGY CORP.

Name of Specificati Quantity Quantity Differenc Inspector’s Remarks


Tools on Require on Site e
(1) d (4) (6)
(2) (3) (5)
Mops 5 pcs
Brushes 5 pcs
Brooms 5 pcs
Buckets 5 pcs
Dust Pans 5 pcs
Garbage 2 pcs
Receptacles
Sorting Baskets 5 pcs
/ Laundry
Baskets
Step Ladder 1 pc
Squeegee 2 pcs
Water Hoses 2 pcs
Lint Free 10 pcs
Cleaning
Cloths
Scrubbing 10 pcs
Foam
Dish Sponges 10 pcs
Spray Bottles 5 pcs
Anti-Static 5 pcs
Dusters
Gloves 25 pcs
Caution Signs 5 pcs
Mop Squeezer Generic 2 pcs
Toilet Caddy 1 unit
Carpet Sweeper 1 unit
Vacuum 1 unit
cleaner (dry
and wet)
Polisher 1 unit
(electric
w/complete
accessories)
[93]
CBC – HOUSEKEEPING NCII
Name of Specificati Quantity Quantity Differenc Inspector’s Remarks
Tools on Require on Site e
(1) d (4) (6)
(2) (3) (5)
Washers 1 unit
Dryer Generic 1 unit
Flat Iron Generic 1 unit
Ironing Board 1 pc
Steam shelves 1 pc
Drying 1 pc
cleaning
machine
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by
PO/Expert
Continue in additional sheet

Submitted by: Attested by:

JOSEPHINE
ATTY. J.
SALVADOR B.
TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

Expert
PO UTPRAS Focal Person Date:
Date:

[94]
CBC – HOUSEKEEPING NCII
TESDA-OP-CO-01-F15
(Rev.No.00-03/08/17)

LIST OF CONSUMABLES/MATERIALS
(As listed in the respective TR)

Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE
AND TECHNOLOGY CORP.

List of Specification Quantity Quantit Differenc Inspectors


Consumables Required y on e
/ (2) (3) Site (5) Remarks
Materials (4)
(1) (6)
Bond Paper 2 reams
Folders 25 pcs
Logbook 1 pc
Transparency 1 box
acetate
White Board 2 pcs
White Board 5 pcs
Markers
White Board 2 pcs
Eraser
Marking Pen 5 pcs
Stationery 2 pcs
|Linen (for 2 sets
single bed)
Linen (for 2 sets
double bed)
Glassware 1 set
Cutlery 1 set
Tea 1 pack
Coffee 1 pack
Sugar 1 pack
Powder Milk 1 pack
Biscuits 1 pack
Bed (Single) 1 unit
Bed (Queen) 1 unit
Holy Bible 1 pc
[95]
CBC – HOUSEKEEPING NCII
Slippers 1 pairs
Flashlight 5 pcs
Light fittings 5 pcs
Mirrors 1 pc
Wardrobes 5 pcs
Hangers 5 pcs
Ashtrays 2 pcs
Variety of linen 5 for each
and clothing items
items and
fabrics
Cleaning 5 liters
detergent
Liquid 5 liters
detergent
Cleaning 5 liters
solution
Sanitizing 5 liters
Agents
Fabric Softener 5 liters
Chlorine Bleach 5 liters
All-purpose 5 liters
detergent
Stain removing 5 liters
agents
Furniture and 2 units
floor polishers
Air freshener 5 cans
Pesticides 5 cans
Deodorizers 5 pcs
Toilet 5 liters
Disinfectant
Overalls 5 pcs
Jackets 5 pcs
Aprons 25 pcs
Googles 15 pcs
Masks 25 pcs
Headwear 25 pcs
Waterproof 10 pcs
clothing and
footwear
Note: Columns 1-4 to be filled out by Institution; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

ATTY.JOSEPHINE
SALVADORJ.
TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

[96]
CBC – HOUSEKEEPING NCII
Expert
PO UTPRAS Focal Person Date:
Date:

TESDA-OP-CO -01-F16
(Rev.No.00-03/08/17)

LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS


Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE
AND TECHNOLOGY CORP.

Title Classification* Date of No. of Copies Inspector’s


Publication (where Remarks
applicable)
Housekeepin Book 2010
g made easy
Volume 2
Housekeepin Book 2010
g
Management

Note*Classify whether journal, book, magazine, electronic materials available on


electronic media or in the internet, etc.
Columns 1-4 to be filled out by Institution/Company; Column 5to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

ATTY. JOSEPHINE
SALVADORJ.
TVI Representative TVI/Company Head
Date: Date:
Inspected by:

Expert
PO UTPRAS Focal Person Date:
Date:

[97]
CBC – HOUSEKEEPING NCII
TESDA-OP-CO-01-F17
(Rev.No.00-03/08/17)

LIST OF PHYSICAL FACILITIES


(As listed in the respective TR)

Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE
AND TECHNOLOGY CORP.

Facility Size in Meters Total Area in Sq. Inspector’s Remarks


Meters
Lecture/Laborator
y Area
8 x 5 m. 40 sq. m.

Wash Room 4 x 6 m. 24 sq. m.


Tool
Room/Supply 3 x 5 m. 15 sq. m.
Room

Circulation Area 24 sq. m


TOTAL AREA 114 sq. m.
Note: Columns 1-3 to be filled out by Institution/Company; Column 4 to be filled out by
PO/Expert
Continue in additional sheet

Submitted by: Attested by:


JOSEPHINE J.
ATTY.
TVI/company Representative TVI/Company Head
Date: Date:
Inspected by:

Expert
PO UTPRAS Focal Person Date:
Date:

[98]
CBC – HOUSEKEEPING NCII
TESDA-OP-CO-01-F18
(Rev.No.00-03/08/17)

LIST OF OFF-CAMPUS PHYSICAL FACILITIES

Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE
AND TECHNOLOGY CORP.

Facility Description Quantity Inspector’s Remarks


N/A

Note: Columns 1-4 to be filled out by Institution/Company


Continue in additional sheet

Submitted by: Attested by:


JOSEPHINE
ATTY. J. B.
SALVADOR
TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

Expert
PO UTPRAS Focal Person Date:
Date:

[99]
CBC – HOUSEKEEPING NCII
[100]
CBC – HOUSEKEEPING NCII
TESDA-OP-CO-01-F19
(Rev.No.00-03/08/17)

LIST OF OFFICIALS
Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE AND TECHNOLOGY CORP.

Submitted by: Contact


Attested by:Details
Name JOSEPHINE
Position J. (Address) Contact No. Email Address Nature of Educational
TVI Representative ATTY. SALVADOR B. TVI Head Appointment Attainment
Date:
Atty. Salvador B. Belaro Jr. President/CE Caloocan City 0917-536-3718 Date: Gcemsat2019@gmail.c Permanent College Graduate
Inspected by: O om
Bernadette R. Belaro Vice- Caloocan City 0917-536-3718 Gcemsat2019@gmail.c Permanent College Graduate
PO UTPRAS FocalPresident/Tre
Person Expert om
Date: asurer Date:
Genelyn Paingas Treasurer 500 San Jose Tala 02-8376-2230 Gcemsat2019@gmail.c Permanent College Graduate
Barangay 188 om
Caloocan City 3rd
District Caloocan City
Benard Reyes Board of Santa Brigada 02-8376-2230 Gcemsat2019@gmail.c Permanent College Graduate
Trustees Mansalay, Oriental om
Mindoro Region IV-B
Philippines
Lani A. Villadarez Board of Santa Brigada 02-8376-2230 Gcemsat2019@gmail.c Permanent College Graduate
Trustees Mansalay, Oriental om
Mindoro Region IV-B
Philippines

Note: Columns 1-5 to be filled out by Institution


Continue in additional sheet

TESDA-OP-CO-01-F20
(Rev.No.00-03/08/17)

LIST OF TRAINERS
Program: HOUSEKEEPING NC II
Name of Institution/Company: COLEGIO DE SAN MARTIN, INC.

CBC – HOUSEKEEPING NCII


Name Position Nature of Educational No. of No. of Years of Industry Trainer’s
Appointment Attainment Years of Experience Qualification
Teaching Relevant to the
Experience Qualification
(with Certificate of NTTC*
Validity
Employment), if Number
applicable
TRACY Z. HOUSEKEEPIN
21180410
POLINTANG G NC II Contractual College Graduate 13 3 March 2, 2021
1200173
Trainer
Note: For NTR Title of Trainers Training or other licenses/certificates
Columns 1-8 to be filled out by Institution/Company

Submitted by: Attested by:

ATTY.
JOSEPHINE
SALVADOR
J.
TVI/Company Representative TVI/Head Representative
Date: Date:
Inspected by:

Expert
PO UTPRAS Focal Person Date:
Date:

[102]
CBC – HOUSEKEEPING NCII
TESDA-OP-CO-01-F21
(Rev.No.00-03/08/17)

LIST OF NON-TEACHING STAFF


Program: HOUSEKEEPING NC II
Name of Institution/Company: GLOBAL CENTER OF EDUCATION MANAGEMENT SCIENCE
AND TECHNOLOGY CORP.
Experience
Nature of Educational
Name Position Related to
Appointment Attainment
Position
Salvador B. President / Permanent Doctoral Dean of Law
Belaro Jr. COO School in
Cabanatuan
Bernadette R. Vice- Permanent Master’s in School
Belaro President Education / Administrator
/COO College Graduate and
Assessment
Center
Manager
Josephine J. School Permanent College Graduate College
Suplito Administrator Instructor /
School
Librarian /
Admin
Officer
Rowena B. Liaison Permanent College Graduate Trainer /
Empestan Officer / School Admin
Encoder /
Tool keeper /
Admin Staff
Renalyn A. School Permanent College Graduate Former
Sanchez Registrar/ School
Cashier / assistant
Processing registrar
Officer /
Admin
Officer
Shiela DG. Admin Aide / Permanent HS Graduate School Admin
Amacio Assistant tool Assistant
keeper

CBC – HOUSEKEEPING NCII


Note: Columns 1-5 to be filled out by Institution
Continue in additional sheet

Submitted by: Attested by:


JOSEPHINE
ATTY. J.
SALVADOR B.
TVI Representative TVI Head
Date: Date:
Inspected by:

PO UTPRAS Focal Person Expert


Date: Date:

[104]
CBC – HOUSEKEEPING NCII

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