BASIC COMPETENCY

Unit of Competency: 1. PARTICIPATE IN WORKPLACE COMMUNICATION

Learning Date Supervised by Trainer’s

Task/Activity
Outcome Accomplished Remark

School Industry

1. Obtain and 1.1 Obtained and

convey conveyed workplace
workplace information
information 1.2 Completed relevant
work related
documents
1.3 Carried –out
personal
Interaction

2.1 Attended team

2. Participate in
meetings
workplace
meeting and 2.2 Conducted
discussion workplace interaction
in a courteous manner

2.3 Interpreted and

implemented meeting
outcomes

3. Complete
relevant work
3.1 Completed range of
related
forms relating to
documents
conditions of

employment

3.2 Restored workplace

data

3.3 Completed
reporting

requirements to
supervisor

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Unit of Competency: 2. WORK IN A TEAM ENVIRONMENT

Learning Date
Task/Activity Supervised by Trainer’ Remark
Outcome Accomplished

School Industry

1. Describe team 1.1 Identified role

role and scope and objective of the
team

1.2 Identified team

parameters,
reporting
relationships and
responsibilities

2. Identify own role 2.1 Identified

and individual role and
responsibility responsibilities
with in team within a team
environment

2.2 Identified
reporting
relationship within a
team and external to
team.

3. Work as a team 3.1 Used effective

member. and appropriate
forms of
communication

3.2 Observed
protocol in reporting
using SOP’s

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Trainee’s Signature Trainer’s Signature

Unit of Competency: 3. PRACTICE CAREER PROFESSIONALISM

Date Trainer’s
Learning Remark
Task/Activity Accomplished Supervised by:
Outcome

School Industry

1. Integrate 1.1 Pursued

personal personal growth and
objectives work plans
with 1.2 Demonstrated
organization commitment to the
al goals organization & its
goal

2. Set and meet 2.1 Prioritized

work competing demands
priorities to achieve personal,
team& organizational
goals &object

2.2 Utilized
resources efficiently
and effectively

3.Maintain 3.1 Identified and

professional availed trainings and
growth and career opportunities
development 3.2 Received and
demonstrated
recognition as proof
of career
advancement

3.3 Obtained &

renewed licenses
&/or certification
relevant to job &
career.

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Trainee’s Signature Trainer’s Signature
Unit of Competency : 4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Date Trainer’s
Learning Accomplished Remark
Task/Activity Supervised by:
Outcome

1.1 Clarified and School Industry

explained safety
1. Identify
regulation and
hazards
workplace safety and
and
hazards control
risks
practices and
procedures

1.2 Identified hazards

and risks in the
workplace
1.3 Recognized and
estalished contigency
measures during
workplace accidents
and other emergencies

2. Evaluate 2.1 Identified terms of

hazards maximum tolerable
and limits
risks
2.2 Determined effect
of hazards

2.3 Identified OHS

issues and concern

3. Control 3.1 Folowed OHS

hazards procedures for
and controlling hazards
risks and risks

3.2 Used PPE

correctly

3.3. Provided
appropriate
assisstance in the
event of workplace
emergency

4.1 Participated in
emergency-related
drills and trainings
4. Maintain
4.2 Completed and
OHS awareness
updated OHS
personal records
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Trainee’s Signature Trainer’s Signature

COMMON COMPETENCY
Unit of Competency: 1. Maintain an effective relationship with clients/customers
 Learning Date Trainer’s
Task/Activity Supervised by:
Outcome Accomplished Remark

1.1 Maintained uniform School Industry

1. Maintain a and personal
professional grooming
image 1.2 Maintained
personal presence
1.3 Stored equipment

2.1 Identified and

understood clients
2. Meet client/
requirements
customer
requirement 2.2 Monitored and took
action to the changes of
clients needs and
requirements
2.3 Cleared and
compiled all
communication with
the client or customer

3. Build 3.1 Adhered to clients

credibility with expectations for
customers/clients reliability, punctuality
and appearance

3.2 Identified and dealt

with possible causes of
clients dissatisfaction

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Trainee’s Signature Trainer’s Signature

Unit of Competency: 2. Manage own performance

 Date
Learning Trainer’s Remark
Task/Activity Accomplished Supervised by:
Outcome

School Industry

1. Plan 1.1 Identified and

completion of allocated
own workload priority to each
task
1.2 Knew and
compiled task
deadlines

2. Maintain 2.1 Monitored

quality of own personal
performance performance
2.2 Achieved and
maintained
guidance from
management

2.3 Clarified and

agreed standard of
work

3. Build 3.1 Adhered to

credibility client expectations
with for reliability,
customers/ punctuality, and
clients appearance

3.2 Informed client

of all relevant
security matters

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Trainee’s Signature Trainer’s Signature

CORE COMPETENCY
Unit of Competency: 1. Clean living room, dining room, bedrooms, toilet and kitchen

Date Supervised by:

Learning Accomplished Trainer’s
Task/Activity School/ Industry
Outcome Remark

1.Used appropriate
removal/cleaning
equipment, supplies,
1. Clean materials, procedures,
surfaces and techniques
and floors
1.2 Removed all wastes

1.3 Selected and

applied suitable
maintenance
procedures based on
identified floor types
and surface texture

1.4 Performed cleaning,

polishing, sweeping
according to SOP

1.5 Stored all cleaning,

polishing, sweeping
materials and
equipment as per
SOP’s
 1.6 Carried out routine
maintenance

2.Clean 2.1 Cleaned furnishing

furnishing and fixture as per
and fixtures SOP’s

2.2 Stored all cleaning

materials

2.3 Carried out routine

maintenance
3. Made-up 3.1 Aired mattress,
beds and freed from dust and
cots vacuumed

3.2 Replaced soiled

linens and pillow
cases
3.3 Centered and
mitered replaced
linens

3.4 Made-up beds and

cots

4. Clean 4.1 Cleaned ceiling and

toilet and walls
bathroom
4.2 Wiped clean window
edges and sills
4.3 Scrubbed and
disinfected bath tub,
lavatory and toilet
bowls
4.4 Replenished
bathroom supplies

4.5 Cleaned and stored

all cleaning materials
and equipment

4.6 Carried out routine

maintenance
5. Sanitize 5.1 Measured and
rooms mixed sanitizing
agents and disposed
excess amount
5.2 Sanitized room

5.3 Cleaned and stored

all cleaning
equipment and
materials

6.1 Checked and

maintained all
6. Maintain
equipment and
clean room
cleaning
equipment
paraphernalia
6.2 Removed and
disposed wastes

6.3 Checked rooms

regularly

7. Clean 7.1 Washed, dried and

kitchen stored dishes, pots,
pans, and linen
7.2 Cleaned kitchen
appliances
7.3 Mapped and dried
floors

7.4 Inspected and

replenished kitchen
supplies

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Unit of Competency: 2. Wash and Iron clothes, Linen and Fabric

Date
Learning Trainer’s Remark
Task/Activity Accomplished Supervised by:
Outcome

Schoo Indust
l ry
1. Check and 1.1 Sorted and
sort clothes, prioritized soiled
linens and clothes, linens,
fabric fabrics
1.2 Sewn/ darned
defective clothes,
linens, fabrics

2.1 Worn personal

2.Remove stains
protective
paraphernalia
2.2Used stain
removing agents
and chemicals

2.3 Treated and

removed stains
2.4 Stored all stain
removing agents
and chemicals

3. Prepare 3.1 Cleaned and

washing made ready
equipment and laundry area
supplies
3.2 Prepared and
made available
laundry supplies
and materials
3.3 Checked and
prepared
washing
machine
4. Perform 4.1 Selected correct
laundry laundry method

4.2 Washed clothes,

linens, fabrics
according to
labeling codes

4.3 Freed dried

clothes, linens,
and fabrics from
unpleasant odor
and static cling
4.4 Cleaned
washing area

4.5 Cleaned and

stored cleaning
materials and
equipment

5. Dry clothes 5.1 Dried washed

linens and fabrics clothes, linens,
and fabric
5.2 Prepared drying
machine
5.3 Removed dried
clothes, linens,
and fabric

6. Iron clothes, 6.1 Done ironing

linens and
6.2 Folded, placed
fabrics
in a hanger and
stored ironed
clothes

6.3 Stored ironing

equipment and
materials

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Trainee’s Signature Trainer’s Signature
Unit of Competency: 3. PREPARE HOT AND COLD MEALS/FOOD

Date
Trainer’s
Accomplish Supervised Remark
Learning Outcome Task/Activity
ed by

industr
School
y

1.Prepare ingredients 1.1 Purchased ingredients

according to recipes 1.2 Checked “Mise in
place”
1.3 Prepared thawing
1.4 Prepared meat,
vegetables, seafoods
according to
prescribed
preparation

2. Cook meals and 2.1 Cooked soups

dishes according to
2.3 Cooked vegetables,
recipes
meat, poultry, and
seafoods, eggs, pasta
grain and farinaceous
dishes

3. Present cooked dishes 3.1 Standardized serving

portion

3.2 Developed and

corrected presentation of
cooked dishes
3.3 Maintained and
checked food quality

3.4 Ensured time and

temperature conditions of
foods

4.1 Prepared materials,

4. Prepare sauces, equipment/utensils
dressings and garnishes needed

4.2 Prepared sauces,

garnished, hot and cold
dressings

5.1 Prepared Hor’s

5. Prepare appetizers Doeuxres, canapé and
finger foods according to
the preference of the
clients
 6.1 Prepared materials,
6. Prepare desserts and equipment/utensils used
salads for cooking

6.2 Prepared sherbets,

ices, and ice cream, fruit
and pastry, desserts,
mousse, cold and molded
salad

7.1 Prepared hot

7. Prepare sandwiches sandwiches and cold
dressings

7.2 Prepared hot and cold

sauces

8.1 Stored unconsumed

8. Store excess foods and cooked food and excess
ingredients ingredients

8.2 Implemented proper

method of refrigeration
and proper storing of dry
and wet food/ingredients

9.Convert unconsumed 9.1

cooked food Converted/transformed
unconsumed cooked food

9.2 Stored unconsumed

cooked food
9.3 Maintained uncooked
food at proper
temperature

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Unit of Competency: 4. PROVIDE FOOD AND BEVERAGE SERVICES

Date Trainer’s
Learning Task/Activity Remark
Accomplished Supervised by:
Outcome

School Industry

1. Prepare 1.1 Checked dining area for cleanliness

dining area. 1.2 Prepared and adjusted dining
environment to ensure comfort and
ambiance
1.3 Checked and prepared equipment

2.Set-up Table 2.1 Laid table cloth and appointment

without ceases

2.2 Folded napkin and arranged

centerpiece

3.Serve food 3.1 Checked food for completeness and

and beverages correctness
3.2 Placed food on the tray and served
at the left side using right hand.

3.3 Filled/ refilled water goblets.

3.4 Took and served beverage from the

kitchen and put on a bar tray
4. Clear Table 4.1 Asked client politely if they ready
finished.

4.2 Bussed out soiled plates/flat wares

from the right
4.3 Crumbled table and removed side
plates and knives
4.4 Removed condiments/shakers and
other soiled items
4.5 Checked client’s needs from time to
time until they move out.

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Trainee’s Signature Trainer’s Signature