Identify and access sources of

information on the industry correctly

Obtain information to assist effective

work performance in line with job
requirements

Access and update specific information

LO 1

industry
on sector of work

Apply industry information correctly to

day-to-day work activities

Seek information on the

REMARKS

Use informal and/or formal research

to update general knowledge of the
industry

Update knowledge is shared with

LO 2

customers and colleagues as

appropriate and incorporated into
knowledge

day-today working activities

relevant industry
Update contiously

REMARKS

Develop local knowledge to assist

queries on local/national tourism
industry

Update local knowledge using

LO 3

informal and/or formal research

Maintain contact with local

local knowledge

communities
Develop and update
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

REMARKS

Describe promotional initiatives that

may be used to promote products
and services
LO 4
Promote

customers
services to

Apply selling skills according to

products and

customer needs

REMARKS

Implement workplace hygiene

procedures in line with enterprise and
legal requirements

Undertake handling and storage of

LO 1

items in line with enterprise and legal

procedures

requirements
Follow hygiene

REMARKS

identify potential hygiene risks in line

with enterprise procedures

Take action to minimize and remove

risks within scope of individual
responsibility of enterprise/legal
PROCEDURES

requirements
LO 2

Report hygiene risks beyond the control

hygiene risks

of individual staff members to the

appropriate person for follow up
Identify and prevent
OBSERVE WORKPLACE HYGEINE

REMARKS

Determine requirements of task

Slect appropriate hardware and

software according to task assigned and
required outcome
LO 1

Plan task to ensure OHS guidelines and

task to be
undertaken

procedures are followed

Plan and prepare

REMARKS

Enter data into the computer using

appropriate program/application in
accordance with company procedures

Check accuracy of information and save

information in accordance with standard
operating procedures
LO 2

Store inputted data in storage media

according to requirements

Perform work within ergonomic

Input data into a computer

guidelines

REMARKS

Select correct program/application

based on job requirements

Access program/application
containing the information required
according to company procedures
L0 3

computer

Select, open and close desktop

icons for navigation purposes

Carry out keyboard techniques in

Assess information using

line with OHS requirements for safe

use of keyboards

REMARKS

Process entered data using appropriate

software commands
PERFORM COMPUTER OPERATIONS

Print out data as required using

computer hardware/peripheral devices
in accordance with standard operating
procedures
LO 4

using computer sys

Produce/output da
 ONS

LO 4
Transfer files and data between
compatible systems using computer
software, hardware/ peripheral devices

Produce/output data
in accordance with standard operating

using computer system

procedures

REMARKS

Implement systems for cleaning, minor

maintenance and replacement of
consumables

Implement procedures for ensuring

security of data, including regular back-
ups and virus checks in accordance with
standard operating procedures
LO 5

systems

Implement basic file maintenance

procedures in line with the standard
operating procedures

Maintain document systems

Maintain computer equipment and

REMARKS

Folow correct health, safety and security

procedures in line with legislation,
regulations and enterprise procedures

Identify and report breaches of health,

safety and security procedures in line
with enterprise procedure
LO 1

practices

Report suspicious behavior or unusual

occurrence in line with enterprise
procedure
for health, safety and security
Practice workplace procedures

REMARKS

Identify issue of sexual exploitation of

children

Describe national, regional and

international actions to prevent the
sexual exploitation of children
LO 2

Describe actions that can be taken in

the workplace to protect children from
tourism industry

sexual exploitation
duties relevant to the
Perform child protection

REMARKS

Prepare areas and people who require

observation and monitoring

Implement observation and monitoring

activities

Determine apprehension of offenders

LO 3

Arrest offenders according to enterprise

procedures

Fulfill administrative responsibilities

Observe and monitor people

REMARKS
COMMON COMPETENCIES

Recognize emergency and potential

emergency situations and take
appropriate action within individual’s
scope of responsibility

Follow emergency procedures in line

with enterprise procedures
LO 4

Seek assistance from colleagues to

resolve or respond to emergency
situations
PERFORM WORKPLACE AND SAFETY PRACTICES

Report details of emergency situations

Deal with emergency situations

in line with enterprise procedures

REMARKS

Identify and follow safe personal

standards in line with enterprise
LO 5

requirements
personal

standards
presentation
Maintain safe

REMARKS

Identify workplace health, safety and

security responsibilities

Maintain framework to maintain

workplace health, safety and security

Implement procedures for identifying

and assessing health, safety and
LO 6

security hazards and risks

workplace

Investigate injuries, illnesses and

incidents
Maintain a safe and secure

Evaluate organization's health, safety

and security effectiveness

REMARKS

Greet customers according to

enterprise procedure
Use verbal and non-verbal
communications appropriate to the
given situation
LO 1

Observe non verbal communication

when responding to customers
Greet customers
 LO 1

reet customers
Demonstrate sensitivity to cultural
and social differences

REMARKS

Use appropriate interpersonal skills

to ensure that customer needs are
accurately identified

Assess customer needs for urgency

so that priority for service delivery
can be identified
LO 2

Provide customers with information

Identify personal limitation in

Identify customer needs

addressing customer and colleague

needs and where appropriate,
assistance is sought from supervisor

REMARKS

Attend customer needs promptly in line

with enterprise procedure

Maintain appropriate rapport with

customer to enable high quality service
delivery
LO 3

customer

Take opportunity to enhance the quality

of service and products wherever
possible
Deliver service to

REMARKS

Use common business tools and

technology efficiently to determine
customer requirements

Record queries/ information in line with

enterprise procedure
PROVIDE EFFECTIVE CUSTOMER SERVICE

LO 4

through

Act queries upon promptly and correctly

technology

in line with enterprise procedure

Handle queries

use of common
business tools and

REMARKS

Greet guests with a smile and eye-to-

eye contact

Take responsibility for resolving the

complaint within limit of responsibility
and according to enterprise policy

Establish nature and details of complaint

and agree with the customer

Identify threats to personal safety and

manage to personal safety of customers
LO 5

or colleagues and organize appropriate

assistance

Take appropriate action to resolve the

complaint to the customers satisfaction
wherever possible

Resolve conflict situations within scope

of individual responsibility by applying
effective communication skills and
according to enterprise policy
Handle complaints, evaluation and recommendations

REMARKS

Select, check and prepare necessary

tools and equipment for the specific
treatment activity.
LO 1

Prepare appropriate supplies and

materials according to policies and
Prepare tools
and materials

procedures.

REMARKS

Sanitize hand before actual application

of make-up.

Select make-up tools, supplies and

materials

Define the eyebrow using appropriate

tools.

Clean face thoroughly using appropriate

cleansing product
LO 2

Apply concealer and foundation to cover

dark spots of the face according to
clients’ skintone
Select and apply appropriate make-up
products and accessories in standard
Perform application of make-up

sequence/procedure in accordance with

OHSC regulations.
APPLY FACIAL MAKE-UP

REMARKS

Use and store tools and materials

properly

Stor used products and other

chemicals following safety and
environmental codes and
regulations.
LO 3

Clean and store used supplies and

materials.
dispose wastage

Segregate waste materials, and dispose

following D.O.H. and local rules and
regulations
Store tools & equipment and

REMARKS
 9
8
7
6
5
4
3
2
No. of Trainee

25
24
23
22
21
20
19
18
17
16
15
14
13
12
11
10
Name of Trainee

Access specific and relevant

information from appropriate sources

Use effective questioning, active

listening and speaking skills to
gather and convey information

Trainer
Use appropriate medium to transfer
information and ideas

Use appropriate non- verbal

communication
LO 1

Follow and identify appropriate lines

of communication with supervisors
and colleagues.

Used defined workplace procedures

for the location and storage of
information.
Participate in workplace communication

Carry out personal interaction clearly

and concisely.

REMARKS

Participate simple conversations on

familiar topics with work colleagues

Respond to simple verbal

instructions or requests

Make simple requests

LO 2

Describe routine procedures

Express likes, dislikes and

preferences

Identify different forms of expression

in English.
Work in a team environment

Date Start :
REMARKS
Housekeeping NC II

Attend team meetings on time

ACHIEVEMENT CHART

Expressed own opinions clearly and

those of others are listened to
without interruption
Burgos St., Dist. 2, Cauayan City, Isabela

Meeting inputs are consistent with

the meeting purpose and established
protocols
College of Business Education Science and Technology, Inc.

Conduct workplace interactions in a

courteous manner
LO 3

Ask and respond questions about

simple routine workplace procedures
and maters concerning working
PARTICIPATE IN WORKPLACE COMMUNICATION

conditions of employment.
Participate in workplace
meetings and discussions

Interpret and implement meetings

outcomes.

REMARKS

Complete range of forms relating to

conditions of employment
accurately and legibly

Record workplace data on standard

workplace forms and documents

Used basic mathematical processes

for routine calculations
LO 4

Identify errors in recording

information on forms/ documents
related documents

and properly act upon

Complete relevant work

Complete reporting requirements to

Date Finished :

supervisor according to
organizational guidelines

REMARKS

Identify the role and objective of the

team from available sources of
information

Identify team parameters, reporting

relationships and responsibilities from
LO 1

team discussions and appropriate

and scope

external sources
Describe team role

REMARKS

Identify individual role and

responsibilities within the team
environment

Identify and recognize roles and

responsibility of other team members.
team
LO 2

Identify reporting relationships within

responsibility within

team and external to team

Identify own role and

team Identify own role

and responsibility within

REMARKS
WORK IN TEAM E
Use effective and appropriate forms of
communications and interactions
undertaken with team members who
contribute to known team activities and
objectives

Make effective and appropriate

contributions to complement team
activities and objectives, based on
individual skills and competencies and
workplace context

LO 3

member
Observe protocols in reporting using
standard operating procedures
WORK IN TEAM ENVIROMENT

Work as a team
Contribute to the development of team
work plans based on an understanding
of team’s role and objectives and
individual competencies of the
members.

REMARKS

Communicate with customers and

colleagues from diverse backgrounds, in
all verbal and non-verbal forms
LO 4

Deal with cross cultural

diverse

misunderstandings, taking account of

environment

cultural consideration
Work in socially

REMARKS

Purpue personal growth and work plans

towards improving the qualifications set
for the profession

Maintain intra- and interpersonal

relationships in the course of managing
oneself based on performance
LO 1

evaluation
objectives with

Demonstrate commitment to the

Integrate personal

organization and its goal in the

organizational goals

performance of duties

REMARKS

Prioritize competing demands to

achieve personal, team and
organizational goals and objectives.

Utilize resources efficiently and

effectively to manage work priorities and
commitments
LO 2

priorities

Follow practices along economic use

and maintenance of equipment and
facilities as per established procedures
Set and meet work
BASIC COMPETENCIES

REMARKS
PRACTICE CAREER PROFESSIONALISM

Identify and avail trainings and career

opportunities based on job requirements

Seek/receive and demonstrate

recognitions as proof of career
LO 3

advancement
growth and
development

Obtain and renew licenses and/or

certifications relevant to job and career
Maintain professional

REMARKS

Clarify and explaine safety regulations

and workplace safety and hazard
control practices and procedures based
on organization procedures

Identify hazards/risks in the workplace

and their corresponding indicators to
minimize or eliminate risk to co-workers,
workplace and environment in
accordance with organization
risks
LO 1

procedures

Recognize and establish contingency

Identify hazards and

measures during workplace accidents,

fire and other emergencies in
accordance with organization
procedures

REMARKS

Identify terms of maximum tolerable

limits which when exceeded will result in
harm or damage based on threshold
limit values (TLV)

Determine effects of the hazards

risks

Report OHS issues and/or concerns

LO 2

and identified safety hazards to

designated personnel in accordance
with workplace requirements and
relevant workplace OHS legislation
Evaluate hazards and

REMARKS

Follow cccupational Health and Safety

(OHS) procedures for controlling
hazards/risks in workplace consistently

Follow procedures for dealing with

workplace accidents, fire and
emergencies in accordance with
PROCEDURES

organization OHS policies

risks
LO 3

Correctly use personal protective

equipment (PPE) in accordance with
organization OHS procedures and
practices
Control hazards and
PRACTICE OCCUPATIONAL HEALTH AND SAFETY
 S

risks
LO 3

l hazards and
Provide appropriate assistance in the

ALTH AND SAFETY

event of a workplace emergency in
accordance with established
organization protocol

REMARKS

Participate emergency-related drills

and trainings as per established
organization guidelines and
procedures

LO 4

awareness
Complete and update OHS personal

Maintain OHS
records in accordance with
workplace requirements

REMARKS

Assess situation in accordance with

accepted practice

Apply basic first-aid techniques in

accordance with established first-aid
procedures and enterprise policy
LO 5

procedures

Communicate details of the incident

in a timely manner according to
enterprise policy
Perform basic first-aid

REMARKS

Identify appropriate soil according to

requirements

Identify appropriate garden tools

according to requirement/use
LO 1

Check garden tools for faults and

gardening

defective
Use appropriate tools and equipment
safely
Identify soil and tools for

REMARKS

Prepare soil and seedlings based on

requirements for planting.

Transplant seedlings based on crops

practices
Perform watering following the
prescribed method and schedule.

Apply fertilizer and pesticide based

on requirements.
LO 2

Harvest crops based on maturity

indices and characteristics affecting
harvest quality

Follow safety procedures according

Prepare and perform gardening

to Occupational Safety and Health

Standards (OSHS)
PERFORM GREEN TVET

REMARKS

Identify pest based on references for

storage pest and diseases

Clean and store tools accordingly

Collect wastes following OSHS and

waste collection requirements and
plan
LO 3

Collect dangerous and hazardous

wastes following the HAZMAT
(hazardous material) protocol

Segregate and dispose wastes

proper disposal of wastage

according to organizational
requirements and relevant legislation
Store used tools and chemicals, and

REMARKS
 9
8
7
6
5
4
3
2
1
No. of Trainee

24
23
22
21
20
19
18
17
16
15
14
13
12
11
10
Name of Trainee

Cleans vehicle as per prescribed

procedures using appropriate
cleaning supplies, tools/
equipment and according to
occupational health and safety
(OHS).

Disposes wastes as per relevant LO 1

ordinance, rules or law.

CLEAN VEHICLE UNIT

REMARKS

Undertakes minor routine checks

based on manufacturer's manual.

Undertakes minor routine repair

and servicing in accordance with
occupational health and safety
procedures and manufacturer's
manual.

Undertakes brakes inspection

and appropriate action in
accordance with manufacturer's
LO 2

specifications.

Identifies and refers complex

repair and service requirements
following workplace procedures.

Keeps and updates records of

routine servicing, maintenance
MAINTAIN AND SERVICE THE VEHICLE SYSTEM

and in accordance with workplace

procedures
CARRY OUT MINOR VEHICLE MAINTENANCE AND SERVICING

REMARKS

Performs vehicle inspection as per

manufacturer’s specification

Checks safety harness/devices

and tools according to
UP
LO 1

LTO/LTFRB requirements

Performs warm up of light vehicle

as per manufacturer's manual
PERFORM LIGHT VEHICLE
PRE-STARTING AND WARM-

REMARKS

Drives light vehicle in accordance

with traffic rules and regulations
and manufacturer’s instruction

Identifies/Anticipates/avoids or
controls driving hazards through
defensive driving as per standard
operating procedures

Parks, shuts down, and secures

light vehicle in accordance with
manufacturer’s specifications,
traffic regulations and workplace
procedures
LO 2

Transports passengers and loads

up to the route assigned and
collects fares as per LTFRB
regulations
DRIVE LIGHT VEHICLE

Performs driving according to the

restriction and condition stated in
DRIVE LIGHT VEHICLE

the official receipt license and

within the occupational health
and safety standards (OHS).

Secures out-of line/anti

carnapping clearance permit as
per traffic rules and regulations

REMARKS

Monitors and reports defective or

irregular performance or
malfunctions to the appropriate
person/authority.

Performs minor vehicle

maintenance in accordance with
LO 3

manufacturer's instruction
DRIVING NC II
Burgos St., Dist. 2, Cauayan City, Isabela

Maintains/updates vehicle
records in accordance with
MONITOR AND MAINTAIN
VEHICLE PERFORMANCE

workplace procedures
CORE COMPETENCIES
ACHIEVEMENT CHART

REMARKS

Identifies and follows traffic signs

and road markers in accordance
LO 1

with concerned traffic authorities

MARKERS
SIGNS AND ROAD
OBSERVE TRAFFIC
College of Business Education Science and Technology, Inc.

REMARKS

Identifies and follows traffic rules

and regulations in accordance
with concerned traffic authorities

Maintains license and

LO 2

registrations as prescribed by
law.
REGULATIONS
OBEY TRAFFIC RULES AND
OBEY AND OBSERVE TR
25

Trainer
 LO 2

EGULATIONS
Wears driver outfit/attire as
prescribed by law

RAFFIC RULES AND

REMARKS

Demonstrate positive work values

as per code of ethics of drivers

Responds and handles

complaints with respect based on

LO 3
driver's code of ethics

Conveys reminders to passengers

PRACTICE COURTESY
politely

REMARKS

Complies traffic authority

instructions as prescribed by law
ND OBSERVE TRAFFIC RULES AND REGULATIONS

LO 4

Accepts traffic violation

tickets/receipts issued by Traffic
RESPECT TRAFFIC

enforcers and appropriate action

is taken
ENFORCERS AND OTHER
TRAFFIC MANAGEMENT UNIT

REMARKS

Identifies and assesses emergency

and potential emergency
situations based on emergency
procedure.

Provides and prioritizes actions

based on the criticality of the
emergency situation
LO 1

Prepares incident reports in

accordance with regulatory and
workplace procedures

Fulfills responsibilities in
RESPOND TO EMERGENCIES

accordance with emergency

procedures and/or regulatory
requirements

REMARKS
PROCEDURES

Arranges medical assistance and

support in accordance with
workplace procedures

Applies first aid in accordance

with medical procedure
LO 2

Identifies and provides passenger

needs based on emergency
ARRANGE FOLLOW UP

situation.
SUPPORT AND ASSISTANCE
IMPLEMENT AND COORDINATE ACCIDENT EMERGENCY

REMARKS
 9
8
7
6
5
4
3
2
1
No. of Trainee

25
24
23
22
21
20
19
18
17
16
15
14
13
12
11
10
Name of Trainee

Determines nature of business

based on client information

Prepares list of asset, liability,

equity, income, and expense
account titles in accordance with
industry practices
LO 1

ACCOUNTS
Prepares accounting manual in
accordance with industry practice
PREPARE CHART OF

REMARKS
Gathers, checks, and verifies
documents in accordance with
verification and validation
processes
LO 2

Selects account titles in

ANALYZE

accordance with standard

DOCUMENTS

selection processes

REMARKS
Prepares journals in accordance
with industry practice and
generally accepted accounting
principles/Philippine Financial
Reporting Standards for
transactions and events.
JOURNALIZE TRANSACTIONS

Determines debit account titles in

accordance with chart of
accounts
LO 3

Determines credit account titles

in accordance with chart of
accounts

Prepares explanation to journal

PREPARE JOURNAL ENTRY

entry in accordance with the

nature of transaction

Prepares journal entries with

100% accuracy

REMARKS
1.1 Prepares ledger for the list of
asset, liability, and equity
account titles in accordance with
the Chart of Accounts

Prepares ledger for the list of

LO 1

income and expense account

titles in accordance with the
Chart of Accounts
PREPARE LEDGER

REMARKS
Transfers journal entries in
chronological order

Does postings with 100%

LO 2

accuracy
JOURNAL
TRANSFER

REMARKS
POST TRANSACTIONS

Adds debits & credits for each

ledger account correctly
LO 3

Extracts balances with 100%

LEDGER

accuracy
SUMMARIZE

REMARKS
Lists asset, liability, and equity
account titles in accordance with
Chart of Account

Lists income and expense

LO 1

TITLES

account titles in accordance with

Chart of Accounts
LIST ACCOUNT

REMARKS
Transfers asset, liability, and
equity balances in accordance
Burgos St., Dist. 2, Cauayan City, Isabela

with Chart of Accounts

Transfers income and expense

LO 2
CORE COMPETENCIES

balances in accordance with

TRANSFER
BOOKKEEPING NC III

THE LEDGER

Chart of Accounts
ACHIEVEMENT CHART

BALANCES FROM

REMARKS

Totals debits and credits with

PREPARE TRIAL BALANCE

100% accuracy
LO 3

TRIAL
College of Business Education Science and Technology, Inc.

Extracts trial balances with 100%

BALANCE
SUMMARIZE

accuracy.

REMARKS
Prepares worksheet using the
prescribed format

Prepares income statement in

accordance with generally
accepted accounting
principles/Philippine Financial
Reporting Standards

Prepares statement of Changes in

Equity in accordance with
generally accepted accounting
principles/Philippine Financial
Reporting Standards
LO 1

PREPARE FINANCIAL STA

PREPARE FI
Trainer
Prepares Balance Sheet in
accordance with generally
accepted accounting

LO 1
principles/Philippine Financial
Reporting Standards

Prepares Statement of Cash Flow

in accordance with generally
accepted accounting

PREPARE FINANCIAL STATEMENT

principles/Philippine Financial
Reporting Standards

Prepares Financial statements in

accordance with generally
accepted accounting
principles/Philippine Financial
Reporting Standards PREPARE FINANCIAL REPORTS

REMARKS
Analyzes Financial Statements in
accordance with prescribed
format.
Prepares report on financial
LO 2

analysis in accordance with

ANALYZE
FINANCIAL
STATEMENT

industry requirements.

REMARKS
Prepares/updates internal control
manual in accordance with
industry practice

Checks and validates compliance

LO 1

in accordance with the internal

COMPLIANCE
CHECK POLICY

control system

REMARKS
Prepares policy compliance
reports in accordance with the
internal control system
SYSTEM

Submits policy compliance

reports to management for
LO 2

validation

Files policy compliance reports for

PREPARE POLICY

future reference
COMPLIANCE REPORT
REVIEW INTERNAL CONTROL

REMARKS
 9
8
7
6
5
4
3
2
1
No. of Trainee

24
23
22
21
20
19
18
17
16
15
14
13
12
11
10
Name of Trainee

Selects, measures, and weighs

required ingredients according
to recipe or production
requirements and established
standards and procedures
Prepares a variety of bakery
products according to
standard mixing
procedures/formulation/
recipes and desired product
characteristics

Uses appropriate equipment

according to required bakery
products and standard
operating procedures
LO 1

Bakes bakery products

according to techniques and
appropriate conditions; and
enterprise requirement and
standards
PREPARE BAKERY PRODUCTS

Selects the required oven

temperature to bake goods in
accordance with the desired
characteristics, standards
recipe specifications and
enterprise practices

REMARKS
Prepares a variety of fillings
L

2
O

and coating/icing, glazes and

decorations for bakery
products according to
standard recipes, enterprise
standards and/or customer
preferences
Fills and decorates bakery
products, in accordance with
standard recipes and/or
enterprise standards and
customer preferences
Finishes bakery items
PRODUCTS

according to desired product

characteristics
PREPARE AND PRODUCE BAKERY PRODUCTS

Presents baked products

according to established
standards and procedures
DECORATE AND PRESENT BAKERY

REMARKS
L

3
O

Sores bakery products

according to established
standards and procedures

Selects packaging appropriate

for the preservation of product
freshness and eating
PRODUCTS

characteristics
STORE BAKERY

REMARKS

Selects, measures, and weighs

required ingredients according
to recipe or production
requirements and established
standards and procedures

Prepares a variety of pastry

products according to
standard mixing
procedures/formulation/
recipes and desired product
characteristics

Uses appropriate equipment

according to required pastry
products and standard
LO 1

operating procedures

Bakes pastry products

according to techniques and
appropriate conditions; and
enterprise requirement and
PREPARE PASTRY PRODUCTS

standards
Selects required oven
temperature to bake goods in
accordance with the desired
characteristics, standards
recipe specifications and
enterprise practices
REMARKS
Prepares a variety of fillings
and coating/icing, glazes and
decorations for pastry
products according to
standard recipes, enterprise
standards and/or customer
preferences
Fills and decorates pastry
products, in accordance with
standard recipes and/or
enterprise standards and
customer preferences
LO 2

Finishes pastry products

according to desired product
characteristics
PREPARE AND PRODUCE PASTRY PRODUCTS

Presents baked pastry

products according to
established standards and
procedures
DECORATE AND PRESENT PASTRY PRODUCTS

REMARKS

Stores pastry products

according to established
standards and procedures

Selects packaging appropriate

LO 3

for the preservation of product

freshness and eating
PRODUCTS
Burgos St., Dist. 2, Cauayan City, Isabela

characteristics
STORE PASTRY

REMARKS
ACHIEVEMENT CHART
College of Business Education Science and Technology

BREAD AND PASTRY PRODUCTION

25

Trainer
 abela
Selects, measures, and weighs

HART
Ingredients according to
recipe requirements,
enterprise practices and
customer practices

Selects required oven

temperature to bake goods in
accordance with desired
characteristics, standard
nd Technology, Inc.

recipe specifications and

Prepares sponges and cakes

according to recipe
specifications, techniques and
DUCTION NC II

LO 1
conditions and desired
product characteristics

Used appropriate equipment

according to required pastry
and bakery products and

PREPARE SPONGE AND CAKES

standard operating
procedures

Cools sponges and cakes

according to established
standards and procedures

REMARKS

Prepares and selects fillings in

accordance with required
consistency and appropriate
flavors

Fills and assembles slice or

layer sponges and cakes
according to standard recipe
specifications, enterprise
practice and customer
LO 2

preferences
Selects coatings and sidings
according to the product
characteristics and required
recipe specifications
PREPARE AND USE FILLINGS

REMARKS

Decorates sponges and cakes

suited to the product and
occasion and in accordance
with standard recipes and
CORE COMPETENCIES

enterprise practices

Used suitable icings and

LO 3

decorations according to
standard recipes and/or
enterprise standards and
customer preferences
DECORATE CAKES

REMARKS

Presents cakes in accordance

with customer’s expectations
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

and established standards

and procedures

Selects and uses equipment

in accordance with service
requirements

Maintains product freshness,

appearances and eating
qualities in accordance with
LO 4

the established standards and

procedures
PRESENT CAKES

Marks or cut-portion controls

cakes to minimize wastage
and in accordance with
enterprise specifications and
customer preferences

REMARKS

Sores cakes in accordance

with establishment’s
standards and procedures

Identifies storage methods in

accordance with product
LO 5

specifications and established

standards and procedures
STORE CAKES

REMARKS
Prepares, cuts, and assembles
sponges and bases according
to standard recipes and
enterprise requirements and
practices
Prepares fillings with the
required flavors and
consistency
Brings fondant icing in
accordance with the required
LO 1

temperature and established

standards and procedures
Designs and uses decorations
in accordance with
establishment standards and
PREPARE ICED PETITS FOURS

procedures

REMARKS
Bakes and decorates a
selection of small choux paste
shapes in accordance with
established standards and
procedures
Prepares and blends baked
sweet paste in accordance
with establishment standards
and procedures

Prepares fillings and uses the

LO 2

required flavors and correct

consistency

Uses garnishes, glazes and

finished in accordance with
established standards and
PREPARE FRESH PETITS FOURS

procedures

REMARKS

Flavors and shapes quality

marzipan to produce mini-
sized fruits in accordance
with enterprise and client
requirements
LO 3

PREPARE MARZIPAN PETITS

PREPARE AND DISPLAY PETITS
Coats marzipan fruits to
preserve desired eating

LO 3
characteristics and softened
with egg whites, piped into
shapes and sealed/browned
with applied heat, according
to enterprise practice

REMARKS

PREPARE MARZIPAN PETITS FOURS

AND DISPLAY PETITS FOURS
Selects and coats fresh
fruits/fruit segments with
pale amber-colored caramel or
glazed or any coating specified
by the enterprise

Fills sandwich dried fruits or

nuts with flavored marzipan

LO 4

FOURS
and coated with pale amber-
colored caramel according to
specifications and enterprise
standards

REMARKS PREPARE CARAMELIZED PETITS

Selects and prepares

appropriate receptacles for
petits fours
Displays petits fours
creatively to enhance
LO 5

FOURS

customer appeal
DISPLAY PETITS

REMARKS
Stores petits fours in proper
temperatures and conditions
to maintain maximum eating
qualities, appearance and
freshness
Packs petits fours in
accordance with established
LO 6

FOURS

standards and procedures

STORE PETITS

REMARKS

Portions and presents

desserts according to product
items, occasion and enterprise
standards and procedures

Plates and decorates desserts

LO 1

in accordance with enterprise

standards and procedures
PLATED DESSERTS
PRESENT AND SERVE

REMARKS

Plans and utilizes dessert

buffet services according to
available facilities, equipment
and customer/enterprise
requirements

Prepares and arranges variety

LO 2

of desserts in accordance with

OR PLATING

enterprise standards and

procedures
PRESENT DESSERTS

REMARKS
DESSERT BUFFET SELECTION

Stores desserts in accordance

with the required temperature
and customer’s specifications

Packs desserts in accordance

with established standards
LO 3

and procedures
DESSERTS

REMARKS
PLAN, PREPARE AND PRESENT STORE AND PACKAGE
LEGEND: STARTED FINISHED C COMPETENT
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8
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5
4
3
2
1
NAME OF LEARNERS

Accept and record guest/staff

housekeeping requests and service
delivery in accordance to enterprise
policies and procedure.

Confirm and note details of requests

in accordance with enterprise
procedures
LO 1

Apologies when a request has arisen

from a delayed delivery of service

Refer request not related to

housekeeping to appropriate
department
Receive housekeeping request

REMARKS
Obtain identified service/item is
through liaison with other staff in
accordance with enterprise
procedures

Locate and deliver required to guest

room in accordance with enterprise
procedures
LO 2

Set up Equipment in guest room in

accordance with the request of the
guest

Remove requestd items from guest

rooms in accordance with enterprise
Provide housekeeping request

procedures

REMARKS
Advice guest on services and items
available through housekeeping
department

advice guest on use of items deliver

PROVIDE HOUSEKEEPING SERVICES TO GUEST

to guest room
LO 3

guest

Demonstrate the proper use of

deliverd items to the guest room
Provide advice to

REMARKS
Report equipment malfunction to
appropriate personnel in accordance
with enterprise procedures

advice manangement on dangerous

or suspicious circumstances in
LO 4

accordance with enterprise

procedures
department
Liase with other

Update other departments on the

status of service request

REMARKS
Select and prepare required cleaning
supplies and equipment for servicing
rooms

Identify and select supplies for trolley

in accordance with enterprise
procedures
LO 1

trolleys

Load trolleys safely with adequate

supplies in accordance with
enterprise procedures
Set up equipment and

REMARKS
Identify rooms requiring service
based on information supplied to
housekeeping staff

Access rooms in accordance with the

LO 2

establishment's customers sservice

servicing

and security procedures

Access rooms for

REMARKS
Chech rooms for damamge, beds and
stipped mattresses, pillows and linen
for stains and wether guests left any
valuables

Segregate and forward items with

stains to the Laundry Department for
LO 3

proper processing
Make up Bed

Replaced bed linens in accordance

with enterprise standards and
procedures

REMARKS
Clean rooms in correct order and with
minimum disruption to guests

Clean and check all furniture, fixtures

and fittings in accordance with
enterprise procedures and
hygiene/safety guidelines

Check, and replenish room supplies

in accordance with enterprise
standards and procedures

Identify pests and appropriately action

in accordance with safety and
enterprise procedures

Check and report rooms for any

defects in accordance with enterprise
procedures
LO 4

Clean and clear rooms

CLEAN AND PREPARE ROOMS FOR INCOMING GUEST
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25

26

27

28

29

30
TRAINER DATE START DATE FINISHED
 LO 4
Record damage items in accordance
with enterprise procedures

lean and clear rooms

OR INCOMING GUEST
Report Any unusual or suspicious
person, item or occurrence in
accordance with enterprise
procedures

Report Any unusual or suspicious

person, item or occurrence in
accordance with enterprise
procedures

Collect and store guest’s belongings

left in vacated rooms in accordance
with lost and found enterprise
procedures

REMARKS

Clean trolleys and equipment after

use in accordance with safety and
enterprise procedures

Store all items in accordance with

enterprise procedures

Check and replenish supplies and

items in accordance with enterprise
procedures
LO 5

Provide additional housekeeping

services as requested in accordance
with enterprise procedures

Carry turn over procedure for next

shift in accordance with enterprise
Clean and store trolleys and equipment

procedures

REMARKS
enhance rapport and feelings of
goodwill between the guest within
limit of responsibility

Access and utilize knowledge of

individual guest’s to provide
personalized and quality services
based on guest instructions and
LO 1

enterprise policy
and equipment

Follow valet grooming and

communication standards in
accordance with enterprise policy
Display professional valet

REMARKS
Set luggage in room based on guest
instructions and enterprise policy

Process guest clothes based on

guest instructions and enterprise
policy

Clean shoes based on guest

instructions
PROVIDE VALET/BUTLER SERVICE

LO 2

Make or organize repairs based on

guest instructions and in accordance
with enterprise policy
Care for guest property

Maintain confidentiality of guest’s

property and activities in accordance
with legal and ethical requirements

REMARKS
Identify the role of an on-premise
laundry according to enterprise policy

Pick guest clothes in accordance with

enterprise policy
LO 1

functions
laundering

Pick up in-house items in accordance

with enterprise policy
Collect laundry for

REMARKS
Sort and count items according to
cleaning process required and
urgency of the item

Check and treat stain for laundering

using the correct process

Select laundry methods in

accordance with textile labeling codes
and based on fiber and fabric, dye
fastness, degree of spoilage and
washing instructions

Operate laundry equipment in

accordance with manufacturer’s
instructions
Record any damage arising from the
laundering process and notify
appropriate person(s) is/are in
accordance with enterprise
procedures

Use cleaning agents and chemicals in

accordance with manufacturer’s
Perform laundering functions

instructions and specific laundry

equipment

Check items after the laundering

process to ensure quality cleaning
LO 2

Complete pressing and finishing

processes in accordance with textile
characteristics and client
requirements
LAUNDRY LINEN AND GUEST CLOTHES

REMARKS
Perform post cleaning laundry activity
in accordance with enterprise policy

Check results of cleaning and

appropriate additional action is taken
LO 3

Process laundered
 LO 3
Process internal record and billing
instructions in accordance with
enterprise procedures

Process laundered item

Produce necessary internal laundry
reports

REMARKS
Deliver guest clothes in accordance
with enterprise policy

item
Deliver in-house items in accordance

LO 4
Return
with enterprise policy

laundered
REMARKS
Select equipment according to type of
cleaning to be done

Check all equipment if clean and in

safe working condition prior to use

Select and prepare suitable dry and

wet cleaning agents and chemicals in
LO 1

accordance with manufacturer’s and

materials

relevant occupational health and

safety requirements

Select and use protective clothing

where necessary
Select and set up equipment and

REMARKS
Assess furniture, fixtures, ceilings and
wallings for cleaning

Select appropriate cleaning

equipment and chemicals in
accordance with the type of material
used

Apply cleaning technique on furniture

and walling materials in accordance
with type of material used
LO 2

Apply appropriate procedures in

accordance with the technique
Apply cleaning technique

Clean and store equipment and

chemicals in accordance with
manufacturer’s specifications and
requirements

REMARKS
Prepare wet and dry areas for
cleaning and identify and assess
hazards

Place Barricade or warning signs on

work area, to reduce risk to
colleagues and customers

apply cleaning agents or chemicals

on specific areas in accordance with
manufacturer’s recommendations,
safety procedures and enterprise
LO 3

policies and procedures equipment in

accordance with manufacturer's
CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT

recommendations
Clean dry and wet areas

Dispose off garbage and used

chemicals in accordance with
hygiene, safety and environmental
legislation requirements

REMARKS
equipment after use in accordance
with enterprise requirements and
manufacturer’s instructions

Carry and arrange routine preventive

maintenance in accordance with
enterprise procedures

Identify and report defects in

accordance with enterprise
LO 4

procedures
and chemicals

Store equipment in the designated

area and in a condition ready for re-
use
control chemicals in accordance with
health and safety requirements
Maintain and store cleaning equipment

REMARKS
Assess Level of intoxication of guest
in accordance with industry procedure

Offer assistance politely to intoxicated

guest in line with enterprise
procedure.

Refer difficult situation to immediate

boss as per enterprise regulations.
LO 1

Carefully watch intoxicated guest

lying on the floor in line with industry
practice.

Sought immediate assistance from

hotel security personnel for the
situations that posing a threat to
Determine the level of intoxication

safety and security according to

enterprise procedure

REMARKS
Analyzed the situation carefully
1.Apply
procedures appropriate to the
situation and in accordance with
organizational policy
2.Explain politely the
position to the guest using
appropriate communication skills
LO 2

procedures

Assist the guest to leave the premises

when necessary in accordance with
Apply appropriate

enterprise procedure
DEAL WITH/HANDLE INTOXICATED GUEST
 CATED GUEST
REMARKS

Deal with intoxicated persons in line

with industry practice

Deal with underage drinkers with

caution and care in compliance with
legal regulations

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

Comply with legislative requirements

as per alcoholic regulations

Comply with legislation

REMARKS