TESDA-OP CO-01-F11

(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: COMMERCIAL COOKING NC ______ __

Nominal Duration: 244 HRS_____________________________________
Qualification Level: III____________________________________________
Course Description: This course is designed to enhance the knowledge, skills
and attitude in cooking in accordance with industry
standards. It covers the basic, common and core
competencies needed in supervising a small team of
cooks, to include planning and preparing foods such as
specialized food items, specialty cuisines and quantity
foods. It also includes competencies on leading
workplace communication and small teams, controlling
and ordering stock, and establishing business
relationships.

Trainee Entry
Requirements: Trainees or students who wish to enter this training
should possess the following requirements:

 can communicate in basic English in both oral and

written form
 physically and mentally fit
 with good moral character
 can perform basic mathematical computation
 must be competent in the entire Cookery NC II
qualification either through training, experience or
certification

Course Structure

Basic Competencies
No. of Hours: (27 HRS)
Unit of Module Title Learning Nominal
Competency Outcomes Duration
1. Lead workplace Leading workplace 1.1 3 hrs
communication communication Communicate
information
about workplace
 processes.
1.2 Lead
workplace
discussions.
1.3 Identify and
communicate
issues
arising in the
workplace
2. Lead small Leading small teams 2.1 Provide 3 hrs
teams team leadership.
2.2 Assign
responsibilities
among
members.
2.3 Set
performance
expectation for
team members.
2.4 Supervise
team
performance
3. Apply critical Applying critical 3.1 Examine 4 hrs
thinking and thinking and specific
problem-solving problem-solving workplace
techniques in the techniques in the challenges
workplace workplace 3.2 Analyze the
causes of
specific
workplace
challenges
3.3 Formulate
resolutions to
specific
workplace
challenges
3.4 Implement
action plans
and
communicate
results
4. Work in a Working in a diverse 4.1 Develop an 3 hrs
diverse environment individual’s
environment cultural
awareness and
sensitivity
4.2 Work
effectively in an
environment that
 acknowledges
and values
cultural diversity
4.3 Identify
common
issues in a
multicultural
and diverse
environment
5. Propose Proposing methods 5.1Assess work 3 hrs
methods of of applying procedures,
applying learning learning and processes and
and innovation in innovation in the systems in
the organization organization terms of
innovative
practices
5.2 Generate
practical
action plans
for improving
work
procedures,
processes
5.3 Evaluate the
effectiveness
of the
proposed
action plans

6. Use information Using information 6.1 Use 3 hrs

systematically systematically technical
information
6.2 Apply
information
technology (IT)
6.3 Edit, format
and check
information
7. Evaluate Evaluating 7.1 Interpret 3 hrs
occupational occupational Occupational
safety and health safety and health Safety and
work practices work practices Health practices
7.2 Set OSH
work targets
7.3 Evaluate
effectiveness of
Occupational
Safety and
Health work
 instructions
8. Evaluate Evaluating 8.1 Interpret 3 hrs
environmental environmental work environmental
work practices practices practices,
policies and
procedures
8.2 Establish
targets to
evaluate
environmental
practices
8.3 Evaluate
effectiveness of
environmental
practices

9. Facilitate Facilitating 9.1 Develop and 2 hrs

entrepreneurial entrepreneurial maintain micro-
skills for Micro- skills for Micro- small medium
Small-Medium Small-Medium enterprise
Enterprises Enterprises (MSMEs) skills
(MSMEs) (MSMEs) in the
organization
9.2 Establish
and maintain
client-base/
market
9.3 Apply
budgeting and
financial
management
skills

Assessment Methods: __________________________________________

___________________________________________
___________________________________________

Course Delivery: ___________________________________________

___________________________________________
___________________________________________
 Resources:

(List of recommended tools, equipment and materials for the training of

25 trainees for COOKERY NC III.

QTY TOOLS QTY EQUIPMENT QTY COOKING

UTENSILS
1 unit Reach-in 5 pcs. Sauce pan w/
Basic cutting knives freezer handle, 16 cm.
diameter x 8 cm.
height
5 pcs. Paring knife 1 unit Reach-in 5 pcs. Sauce pan w/
refrigerator handle, 20 cm.
diameter x 8 cm.
height
3 pcs Bread knife 5 units 4 burner gas 5 pcs. Sauteing pan -
range w/ oven small
5 pcs Filleting 1 unit Stock pan 3 pcs. Sauteing pan -
knife burner medium
5 pcs Carving knife 1 unit Deep fat fryer 3 pcs. Sauteing pan -
(small/single) large
3 pcs. Chef’s knife 1 unit Microwave 2 pcs. Sauteing pan -
6” oven heavy duty
4 pcs. Braising pan -
small
3 pcs. Chef’s knife 1 unit Combination 2 pcs Braising pan -
8” of broiler and medium
griddle - small
5 pcs. Boning knife 5 unit Exhaust hood 2 pcs. Braising pan -
large
3 pcs. Oysters knife 1 unitDish washing 4 pcs Stock pots -
machine small
(optional)
3 pcs. Cleaver 1 unit Blender 2 pcs. Stock pots -
machine medium
5 pcs. Butcher knife 1 unit Pressure 1 pc. Stock pot - large
cooker
TOOLS EQUIPMENT COOKING UTENSIL
QTY QTY QTY
1 unit Meat slicer - 5 pcs. Frying pan -
small small
Hand tools 1 unit Meat grinder 2 pcs. Frying pan -
medium
1 pc Apple corer 1 unit Meat chopper 1 pc. Frying pan -
5 pcs. machine large
Cutting (optional)
board
3 pcs Wire whisk - 1 unit Salamander, 1 pc. Colander - small
 small griller
3 pcs. Wire whisk - 1 pc. Colander -
medium medium
3 pcs. Wire whisk – 5 pcs Cutting board
heavy duty
5 pcs. Can opener Kitchen Furniture/ 1 pc. Fish poacher-
Accessories medium
3 pcs Kitchen 5 units Preparation 2 pcs. Casserole - small
scissors table with sink
(approx. 45” x
28”)
3 pcs. Soup Ladle 3 1 unit Bain Marie - 2 pcs. Casserole -
oz. table medium

3 pcs. Soup Ladle 6 1 unit Working table 2 pcs. Wok - small

oz. (fabricated)

3 pcs. Soup Ladle 8 5 unit Condiment 2 pcs. Wok - medium

oz. cabinet

3 pcs. Soup Ladle 1 unit Washing sink 1 pc. Double boiler -

12 oz. medium
5 pcs. Kitchen 1 unit Soak sink 4 pcs. Paellara
spoon
5 pcs Kitchen 2 pcs unit Utility 2 pcs. Glass rack
spoon slotted shelving
3 pcs. Kitchen fork 5 unit Stainless steel 1 pc. Soup cup rack
rack (5
shelves)
3 pcs. Carving fork 1 unit Steel rack 2 pcs. Plate rack
3 pcs. Pocket/pin 1 unit Utility cart
thermometer
5 pcs. Peelers TRAINING EQUIPMENT 10 pcs Baking tray -
small
5 pcs. Tenderizer, 1 unit Over head 10 pcs. Utility tray -
medium projector stainless
5 pcs. Skimmer, 1 unit Flip chart 2 pcs. Roasting tray
fine
3 pcs. Wire 1 unit White board TRAINING MATERIALS
Skimmer,
small
CLEANING MATERIALS 25 pcs.
Marker
4 pcs. Floor mops 25 pcs.
Pencil
1 pc. Mop Squeezer 2 rms Bond paper
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
5 pcs. Skimmers 4 pcs. Broom Meat
spider (tambo)
3 pcs. Strainer, 2 pcs. Dust pan Beef Beef
small, fine
3 pcs. Siever 5 pcs. Garbage bin (4 Pork
gals.)
2 pcs. Strainer, 2 pcs. Liquid soap Lamb
medium, fine dispenser
Tongs 2 pcs. Paper towel Poultry
dispenser
5 pcs 8 inches EQUIPMENT
3 pcs 12 inches SAFETY Chicken
TOOLS 1 set 1 pc. First Aid Kit Duck
Fire Duck
Extinguisher
Turkey
5 pcs. Turner, 3” x 1 pc Fire Turkey
6” Extinguisher
5 pcs. Spatula Pigeon, etc.
5 pcs. Wooden
spoon

5 pcs. Parisienne Seafood

spoon
5 pcs. Zester Fish
5 pcs. Piping bag
Shellfish
5 sets Pastry tubes
Crustacean
3 pcs. Strainer Perishables
Chinois -
small
3 pcs. Strainer Vegetable
Chinois -
5 sets medium
Measuring
spoon
Processed
foods
3 pcs. Funnel - Fruits
small
2 pcs. Funnel - Dairy products
medium
5 sets Measuring Dry Goods (Groceries)
cup
5 sets Sauces
Measuring
urn
Spices
Seasoning
Seasoning
 Canned fruits
Canned
vegetables
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
Miscellaneous Dry Goods (Groceries)
1 pc. Ice cream Noodles
scoop
10 pcs. Cheese cloth Pasta
12 pcs. Serving Rice
spoon
1 pc. Food mill Flour
3 pcs. Weighing Sugar
scale – 5 kgs.
5 pcs. Weighing Beans
scale – 1000
grams
TRAINING MATERIALS/
RESOURCES
Manuals
Books
Video (CD)

Facilities:
Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq.
Meters
Student/Trainee 1 x 1 m. 1 sq. m. 25 sq. m
Working Space
Lecture/Demo Room 8 x 5 m. 40 sq. m. 40 sq. m.
Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.
Learning Resource 3 X 5m. 15 sq. m. 15 sq. m.
Center
Facilities/Equipment/ 36 sq. m.
Circulation Area
Total workshop area: 156 sq. m.

Qualification of
Instructors/Trainers:
 Must have completed a Trainer’s Training Methodology
Course
(TM III) or its equivalent
 Must be physically and mentally fit
 Must have at least 3-5 years job/industry experience
  Must be a holder of Commercial Cooking NC Level III
Certificate or equivalent
 Must be of good moral character
 With pleasing personality
 Must have attended relevant training and seminars

B. Modules of Instruction

Basic Competencies Integrating 21st Century Skills

Unit of Competency : LEAD WORKPLACE COMMUNICATION
Modules Title: Leading workplace communication
Module Descriptor: This unit covers the knowledge, skills and attitudes
required to lead in the effective dissemination and
discussion of ideas, information, and issues in the
workplace. This includes preparation of written
communication materials.
Nominal Duration: 3 hrs.
Summary of Learning Outcomes:
LO1. Communicate information about workplace processes
LO2. Lead workplace discussions.
LO3. Identify and communicate issues arising in the workplace

Details of Learning Outcomes:

LO1. Communicate information about workplace processes

Assessment Content/s Conditions Methodologie Assessmen

Criteria s t
Methods
1. Relevant Methods of  Simul  Active  Writte
communi Communi- ated Lecture n
cation cation workp  Role object
method lace Play ive
is enviro  Discussi test
selected nment on  Intervi
based on  Com ew
workplac munic  Direct
ation obser-
e
tools vation
procedur
 Hand
es outs
2. Multiple
operation
s
involving
 several
topics/ar
eas are
communi
cated
following
enterpris
e
requirem
ents
3. Questio
ning is
applied
to gain
extra
informati
on
4. Relevan
t sources
of
informati
on are
identified
in
accordan
ce with
workplac
e/ client
requirem
ents
5. Informat
ion is
selected
and
organize
d
following
enterpris
e
procedur
e
6. Verbal
and
written
reporting
is
 undertak
en when
required
7. Commun
ication
and
negotiati
on skills
are
applied
and
maintain
ed in all
relevant
situations

LO 2. Lead workplace discussions

Assessment Contents Conditions Methodologie Assessmen

Criteria s t
Methods
1. Response Organizatio  Simul  Active  Writte
to n ated Lecture n
workplace requirement work  Role object
issues are s for written place Play ive
sought and envir  Discuss test
following electronic onme ion  Intervi
communicati nt ew
enterprise
on methods  Com  Direct
procedure
muni obser-
. Workplace catio vation
2. Response discussion n
to tools
workplace Workplace  Hand
issues are etiquette outs
provided
immediate
ly.
3. Constructi
ve
contributio
 ns are
made to
workplace
discussion
s on such
issues as
production
, quality
and
safety.
4. Goals/obj
ectives
and action
plan
undertake
n in the
workplace
are
communic
ated.

LO3 . Identify and communicate issues arising in the workplace

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Issues Workplace  Simul  Active  Written
and issues and ated Lecture objecti
problems problems workp  Role ve test
are lace Play  Intervi
identified enviro  Discussi ew
as they nment on  Direct
arise.  Com obser-
2. Informatio munic vation
ation
n
tools
regarding
 Hand
problems outs
and
issues are
organized
coherently
to ensure
clear and
effective
communic
 ation.
3. Dialogue
is initiated
with
appropriat
e
personnel.
4. Communi
cation
problems
and
issues are
raised as
they arise.

Basic Competencies integrating 21st Century Skills

Unit of Competency : LEAD SMALL TEAMS
Modules Title: Leading Small Teams
Module Descriptor: This unit covers the knowledge, skills and attitudes
required to lead small teams including setting and
maintaining team and individual performance standards.
Nominal Duration: 3 hrs.
Summary of Learning Outcomes:
LO1. Provide team leadership
LO2. Assign responsibilities among members.
LO3. Set performance expectation for team members.
LO4. Supervise team performance

Details of Learning Outcomes:

LO1 . Provide team leadership

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Work Work  Learni  Lecture  Direct
requiremen Requirem ng  Group observ
ts are ents materi discussi ation
identified als on  Written
and Team  team  Role test
members’ buildi
 presented and ng Play
to team leaders’ manu  Debate
members concern als
based on  catalo
company gs
policies  broch
ures
and
 books
procedures
 video
.
2. Reasons  Simul
for ated
instructions team
and
requiremen
ts are
communica
ted to team
members
based on
company
policies
and
procedures
.
3. Team
members’
queries and
concerns
are
recognized,
discussed
and dealt
with based
on
company
practices.

LO2 . Assign responsibilities

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Responsi Allocation  Learni  Lecture  Direct
 bilities are of ng  Group observ
allocated responsibili materi discussi ation
having ties als on  Written
regard to  Relev  Role test
the skills, ant Play
knowledg legal  Debate
requir
e and
emen
aptitude
s
required  Manu
to als
undertake  Paper
the and
assigned pencil
task
based on
company
policies.
2. Duties are
allocated
having
regard to
individual
preferenc
e,
domestic
and
personal
considerat
ions,
whenever
possible

LO3 . Set performance expectations for team member

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Performan Roles and  Perfor  Lecture  Written
ce responsibili manc  Group exam
expectatio ties in the e discussi  Direct
ns are team expec on observ
establishe tation  Demons ation
d based Give and works tration
receive sheet
on client
feedback  Relev
needs.
ant
2. Performa Performan legal
nce
 expectatio ce requir
ns are expectatio ement
based on n s
individual
team
member’s
knowledg
e, skills
and
aptitude.
3. Performan
ce
expectatio
ns are
discussed
and
dissemina
ted to
individual
team
members.

LO4 . Supervise team performance

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Performan Performan  Perfor  Lecture  Written
ce is ce manc  Group exam
monitored Monitoring e discussi  Direct
based on Performan expec on observ
defined ce issues tation  Demons ation
performan works tration
Performan sheet
ce criteria
ce issues  Relev
and/or
ant
assignme
legal
nt requir
instruction ement
. s
2. Team  Rubri
members cs
are
provided
with
 feedback,
positive
support
and
advice on
strategies
to
overcome
any
deficienci
es based
on
company
practices.
3. Performan
ce issues
which
cannot be
rectified or
addressed
within the
team are
reference
d to
appropriat
e
personnel
according
to
employer
policy.
4. Team
members
are kept
informed
of any
changes
in the
priority
allocated
to
assignme
nts or
tasks
which
might
 impact on
client/cust
omer
needs and
satisfactio
n.
5. Team
operations
are
monitored
to ensure
that
employer/
client
needs and
requireme
nts are
met.
6. Follow-up
communic
ation is
provided
on all
issues
affecting
the team.
7. All
relevant
document
ation is
completed
in
accordanc
e with
company
procedure
s.

Basic Competencies integrating 21st Century Skills

Unit of Competency : APPLY CRITICAL THINKING AND PROBLEM-
SOLVING TECHNIQUES IN THE WORKPLACE

Modules Title: Applying Critical Thinking and Problem-solving

Techniques in the workplace
Module Descriptor: This unit covers the knowledge, skills and attitudes
required to solve problems in the workplace including the
application of problem solving techniques and to
determine and resolve the root cause/s of specific
problems in the workplace.

Nominal Duration: 3 hrs.

Summary of Learning Outcomes:

LO1. Examine Specific workplace challenges
LO2. Analyze the causes of specific workplace challenges
LO3. Formulate resolutions to specific workplace challenges.
LO4. Implement action plans and communicate results

Details of Learning Outcomes:

LO1 . Examine Specific workplace challenges

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Variances Paramater  Simul  Lecture  Written
are s ated  Group exam
examined workp discussi  Direct
from Analytical lace on observ
normal Technique  Hand  Film ation
operating s outs Viewing
parameter  Paper  Debate
Stating and
s; and
problems pencil
product
 Probl
quality.
em
2. Extent,
set
cause and
 Paper
nature of and
the pencil
specific  Video
problem
are
defined
through
observatio
n,
investigati
on and
analytical
technique
 s.
3. Problems
are clearly
stated and
specified.

LO2 . Analyze the causes of specific workplace challenges

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Possible Process,  Simul  Lecture  Written
causes of normal- ated  Group exam
specific operating workp discussi  Direct
problems paramaters lace on observ
are and  Hand  Role ation
identified product outs Play
quality  Probl  Case
based on
experienc em study
Identify solvin
e and the fundament g
use of al cause tools
problem
 Paper
solving Relevant and
tools / equipment pencil
analytical and
technique operational
s. processes
2. Possible
cause Enterprise
goals,
statement
targets and
s are
measures
developed
based on Enterprise
findings. quality Osh
3. Fundame and
ntal environme
causes ntal
are requiremen
identified t
per results
of Enterprise
investigati information
systems
on
and data
conducted
collation.
.
 Industry
codes and
standards.

LO3 . Formulate resolutions to specific workplace challenges

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. All Possible  Simul  Lecture  Written
possible options for ated  Group exam
options problem workp discussi  Direct
are resolution lace on observ
considere  Hand  Practical ation
d for Strengths outs exercise
and  Paper
resolution
weaknesse and
of the
s of pencil
problem. possible  Sampl
2. Strengths options e
and
action
weakness Determinin plan
es of g
possible corrective
options actions
are
considere Develop
d. action
plans
3. Correctiv
e actions
are
determine
d to
resolve
the
problem
and
possible
future
causes.
4. Action
plans are
develope
 d
identifyin
g
measurab
le
objectives
, resource
needs
and
timelines
in
accordan
ce with
safety
and
operating
procedur
es

LO4 . Implement action plans and communicate results

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Action Implement  Simul  Lecture  Written
plans are action plan ated  Group exam
implement workp discussi  Direct
ed and Results of lace on observ
evaluated. plan  Hand ation
2. Results of implement outs
ation  Paper
plan
implement and
Present pencil
ation and recommen  Sampl
recomme dations e
ndations
action
are plan
prepared.  Rubri
3. Recomme cs
ndations
are
presented
 to
appropriat
e
personnel
4. Recomme
ndations
are
followed-
up, if
required.

Basic Competencies integrating 21st Century Skills

Unit of Competency : WORK IN A DIVERSE ENVIRONMENT

Modules Title: Working in a Diverse Environment

Module Descriptor: This unit covers the outcomes required to work effectively
in a workplace characterized by diversity in terms of
religions, beliefs, races, ethnicities and other differences.

Nominal Duration: 3 hrs.

Summary of Learning Outcomes:

LO1. Develop an individual’s cultural awareness and sensitivity
LO2. Work effectively in an environment that acknowledges and values cultural
diversity
LO3. Identify common issues in a multicultural and diverse environment.

Details of Learning Outcomes:

LO1 . Develop an individual’s cultural awareness and sensitivity

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Individual Cultural Learning  Lecture  Simula
difference diversity in materials  Group tion
s with the  Manu discussi  Written
clients, workplace als on exam
customers  Broch  Role  Intervi
and fellow ures Play ew
workers  Power  Debate
are point  Structur
prese ed
recognize
ntatio learning
d and
n exercise
respected
 Video  Case
 in  Intern study
accordanc et  Brainsto
e with  projec rming
enterprise tor
policies  Hand
and core outs
values.  Paper
2. Difference and
s are pencil
responde  Simul
ated
d to in a
workp
sensitive
lace
and
considerat
e manner
3. Diversity
is
accommo
dated
using
appropriat
e verbal
and
nonverbal
communic
ation.

LO2 . Work effectively in an environment that acknowledges and values cultural

diversity

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Knowledg Value of  Hand  Lecture  Simula
e, skills diversity in outs  Group tion
and the  Paper discussi  Written
experienc economy and on exam
es of and society pencil  Role  Intervi
others  Video Play ew
Importance prese  Film  Direct
are
of ntatio viewing observ
recognize
inclusivene n ation
d and ness in a  Simul
document diverse ated
ed in environme workp
relation to nt lace
team
objective Strategies
 s. for
2. Fellow customer
workers service
are excellence
encourag
ed to
utilize
and
share
their
specific
qualities,
skills or
backgrou
nds with
other
team
members
and
clients to
enhance
work
outcomes
.
3. Relations
with
customer
s and
clients
are
maintaine
d to show
that
diversity
is valued
by the
business.

LO3 . Identify common issues in a multicultural and diverse environment

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Diversity- Diversity-  Article  Lecture  Direct
related related s/doc  Group observ
conflicts conflicts ument discussi ation
 within the s on on  Intervi
workplace divers  Role ew
are ity Play  Written
effectively relate  Debate exam
addressed d  Brainsto
and conflic rming
ts  Film
resolved.
 Hand viewing
2. Discrimina
outs
tory
 Simul
behaviors ated
towards workp
customers lace
/stakeho  Sampl
lders are e
minimized video
and s
addressed
accordingl
y.
3. Change
managem
ent
policies
are in
place
within the
organizati
on.

Basic Competencies integrating 21st Century Skills

Unit of Competency : PROPOSE METHODS OF APPLYING LEARNING AND
INNOVATION IN THE ORGANIZATION

Modules Title: Proposing methods of applying learning and

innovation in the organization

Module Descriptor: This unit covers the knowledge, skills and attitudes
required to assess general obstacles in the application of
learning and innovation in the organization and to
propose practical methods of such in addressing
organizational challenges.

Nominal Duration: 3 hrs.

Summary of Learning Outcomes:
LO1. Assess work procedures, processes and systems in terms of innovative
practice
LO2. Generate practical action plans for improving work procedures, processes
LO3. Evaluate the effectiveness of the proposed action plans.

Details of Learning Outcomes:

LO1 . Assess work procedures, processes and systems in terms of innovative
practice

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Reasons Reasons  Hand  Lecture  Written
for for outs  Group exam
innovation innovation  Simul discussi  Intervi
are ated on ew
incorporat Models of workp  Case  Direct
ed to work innovation lace study observ
procedure  Intern  Researc ation
s. Gaps or et h
2. Models of barriers to acces
innovation innovation s
are  Comp
researche uter
d.  Cellph
3. Gaps or one
barriers to  Paper
innovation and
in one’s pencil
work area
are
analyzed.
4. Staff who
can
support
and foster
innovation
in the
work
procedure
are
identified.

LO2. Generate practical action plans for improving work procedures, processes

Assessment Contents Conditions Methodologie Assessment

 Criteria s Methods
1. Ideas for Critical  Hand  Lecture  Written
innovative inquiry outs  Group exam
work  Sampl discussi  Observ
procedure e on ation
to foster action  Practical  Intervi
innovation plan exercise ew
using  Paper
individual and
and group pencil
technique
s are
conceptua
lized
2. Range of
ideas with
other
team
members
and
colleague
s are
evaluated
and
discussed
3. Work
procedure
s and
processes
subject to
change
are
selected
based on
workplace
requireme
nts
(feasible
and
innovative
).
4. Practical
action
plans are
proposed
to
facilitate
simple
changes
 in the
work
procedure
s,
processes
and
systems.
5. Critical
inquiry is
applied
and used
to
facilitate
discourse
on
adjustmen
ts in the
simple
work
procedure
s,
processes
and
systems.

LO 3. Evaluate the effectiveness of the proposed action plans

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Work Evaluation  Action  Lecture  Written
structure of the plan  Group exam
is effectivene  Paper discussi  Direct
analyzed ss of the and on observ
to identify proposed pencil  Brainsto ation
the impact action plan  Variet rming  Intervi
of the new y of ew
work inform
procedure ation
s  Rubri
2. Co- cs
workers/k
ey
personnel
is
consulted
to know
who will
be
involved
 with or
affected
by the
work
procedure
.
3. Work
instruction
operation
al plan of
the new
work
procedure
is
developed
and
evaluated.
4. Feedback
and
suggestio
n are
recorded.
5. Operation
al plan is
updated.
6. Results
and
impact on
the
developed
work
instruction
s are
reviewed
7. Results of
the new
work
procedure
are
evaluated
8.
Adjustme
nts are
recomme
nded
based on
results
gathered
Basic Competencies integrating 21st Century Skills
Unit of Competency : USE INFORMATION SYSTEMATICALLY

Modules Title: Using information systematically

Module Descriptor: This unit covers the knowledge, skills and attitudes
required to use technical information systems, apply
information technology (IT) systems and edit, format &
check information.

Nominal Duration: 3 hrs.

Summary of Learning Outcomes:

LO1. Use technical information
LO2. Apply information technology (IT)
LO3. Edit, format and check information.

Details of Learning Outcomes:

LO1 . Use technical information

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Informatio Application  Hand  Lecture  Written
n are in collation outs  Discussi exam
collated information  Simul on  Direct
and ated observ
organized workp ation
into a lace
suitable  Refer
form for ences
reference
and use
2. Stored
informatio
n are
classified
so that it
can be
quickly
identified
 and
retrieved
when
needed
3. Guidance
are
advised
and
offered to
people
who need
to find and
use
informatio
n

LO 2. Apply information technology (IT)

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Technical Technical  Hand  Lecture  Written
informatio information outs  Discussi exam
n system system  Lapto on  Demon
is p  Demons stratio
operated Software  Deskt tration n
using op  Practical  Intervi
agreed Internal  Intern exercise ew
procedure and et
s. external acces
2. sources s
Appropriat  Install
e and Customers er
valid  Simul
procedure Security ated
s are measures workp
operated lace
for
inputting,
maintainin
g and
archiving
informatio
n
3. Software
required
are
utilized to
execute
the project
 activities
4. Technical
informatio
n system
is
operated
using
agreed
procedure
s.
5. Appropriat
e and
valid
procedure
s are
operated
for
inputting,
maintainin
g and
archiving
informatio
n
6. Software
required
are
utilized to
execute
the project
activities
7. Specified
security
measures
are
implement
ed to
protect
the
confidenti
ality and
integrity of
project
data held
in IT
systems.

LO 3. Edit, format and check information

 Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Basic Basic file-  Hand  Lecture  Written
editing handling outs  Demons exam
technique techniques  Paper tration  Demon
s are used and  Practical stratio
2. Accuracy Technique pencil exercise n
of s in  Simul
document checking ated
s are documents workp
checked lace
3. Editing Technique  Lapto
and s in editing p
formatting and  Deskt
tools and formatting op
technique  Editin
s are used Proof g
for more reading softw
complex techniques are
document
s
4. Proof
reading
technique
s is used
to check
that
document
s look
profession
al

Basic Competencies intergrating 21st Century Skills

Unit of Competency : EVALUATE OCCUPATIONAL SAFETY AND HEALTH
WORK PRACTICES

Modules Title: Evaluating occupational safety and health work

practices

Module Descriptor: This unit covers the knowledge, skills and attitudes
required to interpret Occupational Safety and Health
practices, set OSH work targets, and evaluate
effectiveness of Occupational Safety and Health work
instructions

Nominal Duration: 4 hrs.

Summary of Learning Outcomes:

LO1. Interpret Occupational Safety and Health practices
LO2. Set OSH work target
LO3. Evaluate effectiveness of Occupational Safety and Health work
instruction.

Details of Learning Outcomes:

LO1 . Interpret Occupational Safety and Health practices

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. OSH work OSH work  OSH  Lecture  Written
practices practices manu  Group exam
issues are issues al discussi  Direct
identified  Hand on observ
relevant to outs  Brainsto ation
work  Sampl rming
requireme e  Film
nts video viewing
2. OSH s
work
standards
and
procedure
s are
determine
d based
on
applicabilit
y to
nature of
work
3. Gaps in
work
practices
are
identified
related to
relevant
OSH work
standards

LO2. Set OSH work target

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Relevant OSH  Hand  Lecture  Written
 work Indicators outs  Group exam
informatio  Simul discussi  Direct
n are OSH work ated on observ
gathered instructions workp  Practical ation
necessary lace exercise
to  Paper  Brainsto
determine and rming
OSH work pencil
targets
2. OSH
Indicators
based on
gathered
informatio
n are
agreed
upon to
measure
effectiven
ess of
workplace
OSH
policies
and
procedure
s
3. Agreed
OSH
indicators
are
endorsed
for
approval
from
appropriat
e
personnel
4. OSH work
instruction
s are
received
in
accordanc
e with
workplace
policies
and
procedure
s.
LO3. Evaluate effectiveness of Occupational Safety and Health work instructions

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. OSH OSH Hand  Lecture  Writte
Practices metrics outs  Group n
are  Paper discussi exam
observed and on  Direct
based on pencil  Brainsto observ
workplace  Simul rming ation
standards ated
2. Observed workp
OSH lace
practices
are
measured
against
approved
OSH
metrics
3. Findings
regarding
effectiven
ess are
assessed
and gaps
identified
are
implement
ed based
on OSH
work
standards

Basic Competencies integrating 21st Century Skills

Unit of Competency : EVALUATE ENVIRONMENTAL WORK PRACTICES

Modules Title: Evaluating environmental work practices

Module Descriptor: This unit covers the knowledge, skills and attitude to
interpret environmental Issues, establish targets to
evaluate environmental practices and evaluate
effectiveness of environmental practices

Nominal Duration: 3 hrs.

Summary of Learning Outcomes:
LO1. Interpret environmental practices, policies and procedures
LO2. Establish targets to evaluate environmental practices
LO3. Evaluate effectiveness of environmental practices.

Details of Learning Outcomes:

LO1 . Interpret environmental practices, policies and procedure

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Environm Environme  Hand  Group  Written
ental work ntal work outs discussi exam
practices practices  Broch on  Direct
issues are ures  Brainsto observ
identified  Article rming ation
relevant to s  Case
work  Video study
requireme s  Film
nts  Lapto viewing
2. Environm p  Researc
ental  Intern h
Standards et
and acces
Procedure s
s nature
of work
are
determine
d based
on
Applicabili
ty to
nature of
work
3. Gaps in
work
practices
related to
Environm
ental
Standards
and
Procedure
s are
identified
LO 2. Establish targets to evaluate environmental practices

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Relevant Environme  Hand  Lecture  Written
informatio ntal outs  Group exam
n are indicators  Variet discussi  Direct
gathered y of on observ
necessary inform  Researc ation
to ation h
determine  Rubri  Brainsto
environme cs rming
ntal work  Intern
targets et
2. Environm acces
ental s
Indicators  laptop
based on
gathered
informatio
n are set
to
measure
environme
ntal work
targets
3. Indicators
are
verified
with
appropriat
e
personnel

LO 3. Evaluate effectiveness of environmental practices

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Work Environme  Hand  Lecture  Written
environme ntal outs  Group exam
ntal Practices  Variet discussi  Direct
practices y of on observ
are Environme inform  Practical ation
recorded ntal ation exercise
based on Standards  Rubri
workplace and cs
standards Procedure
 2. Recorded
work
environme
ntal
practices
are
compared
against
planned
indicators
3. Findings
regarding
effectiven
ess are
assessed
and gaps
identified
are
implement
ed based
on
environme
nt work
standards
and
procedure
s
4. Results of
environme
ntal
assessme
nt are
conveyed
to
appropriat
e
personnel

Basic Competencies integrating 21st Century Skills

Unit of Competency : FACILITATE ENTREPRENEURIAL SKILLS FOR
MICRO-SMALL-MEDIUM ENTERPRISES (MSMEs)

Modules Title: Facilitate Entrepreneurial Skills for Micro-Small-

Medium Enterprises (MSMEs)

Module Descriptor: This unit covers the outcomes required to build, operate
and grow a micro/small-scale enterprise
Nominal Duration: 3 hrs.

Summary of Learning Outcomes:

LO1. Develop and maintain micro-small medium enterprise (MSMEs) skills in
the organization
LO2. Establish and maintain client-base/ market
LO3. Apply budgeting and financial management skills .

Details of Learning Outcomes:

LO1 . Develop and maintain micro-small medium enterprise (MSMEs) skills in
the organization

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Appropriat Business  Hand  Lecture  Written
e strategies s outs  Discussi exam
business  Broch on  Direct
strategies Business ures  Seminar Observ
are operations  Manu  Film ation
determine als viewing  Demon
d and set  Video  Role stratio
for the s Play n
enterprise
based on
current
and
emerging
business
environme
nt.
2. Business
operations
are
monitored
and
controlled
following
establishe
d
procedure
s.
3. Quality
assurance
measures
are
implement
 ed
consistent
ly.
4. Good
relations
are
maintaine
d with
staff/work
ers.
5. Policies
and
procedure
s on
occupatio
nal safety
and health
and
environme
ntal
concerns
are
constantly
observed.

LO 2. Establish and maintain client-base/ market

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Good Promotion  Hand  Lecture  Written
customer al/ad outs  Role Exam
relations vertising  Sampl Play  Demon
are initiative e  Group stratio
maintaine ads/vi discussi n
d deos on  Direct
2. New  Brainsto Observ
customers rming ation
and
markets
are
identified,
explored
and
reached
out to.
3. Promotion
s/Ince
ntives are
 offered to
loyal
customers
4. Additional
products
and
services
are
evaluated
and tried
where
feasible.
5. Promotion
al/ad
vertising
initiatives
are
carried
out where
necessary
and
feasible.

LO 3. Apply budgeting and financial management skills

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Enterprise Internal  Hand
is built up controls outs
and  Play
sustained mone
through y
judicious  Probl
control of em
cash set
flows.
2.
Profitabilit
y of
enterprise
is ensured
though
appropriat
e internal
controls.
3. Unnecess
ary or
lower-
priority
expenses
and
purchases
are
avoided.