TRAINING REGULATIONS FOR
DOMESTIC WORK NC II HEALTH, SOCIAL, AND OTHER COMMUNITY DEVELOPMENT SERVICES SECTORTechnical Education and Skills Development AuthorityEast Service Road, South Superhighway, Taguig, Metro ManilaTABLE OF CONTENTSHEALTH, SOCIAL, AND OTHER COMMUNITY DEVELOPMENT SERVICES SECTORDOMESTIC WORK NC IIPage No.SECTION 1DOMESTIC WORK NC II QUALIFICATION1SECTION 2COMPETENCY STANDARD2Basic Competencies2-13Common Competencies14-19Core Competencies20-38Elective Competencies39-80SECTION 3TRAINING ARRANGEMENTS3.1Curriculum Design81-82Basic Competencies83Common Competencies83Core Competencies 84Elective Competencies 85-863.2Training Delivery873.3Trainee Entry Requirements873.4List of Tools, Equipment and Materials88-1013.5Training Facilities1023.6Trainers' Qualifications1023.7Institutional Assessment102SECTION 4ASSESSMENT AND CERTIFICATION ARRANGEMENTS103-104COMPETENCY MAP105DEFINITION OF TERMS106-107ACKNOWLEDGEMENTTRAINING REGULATIONS FORDOMESTIC WORK NC IISECTION 1DOMESTIC WORK NC II QUALIFICATION The DOMESTIC WORK NC II Qualification consists of competencies that a person must achieve to clean living room, dining room, bedrooms, toilet, kitchen, wash and iron clothes, linen, fabric, prepare hot and cold meals/food, provide food and beverage service.The Units of Competency comprising this Qualification include the following:UNIT CODEBASIC COMPETENCIES500311105Participate in workplace communication500311106Work in team environment500311107Practice career professionalism500311108Practice occupational health and safety proceduresUNIT CODECOMMON COMPETENCIESHCS913201Maintain an effective relationship with clients and customersHCS913202Manage own performanceUNIT CODECORE COMPETENCIESHCS913301Clean living room, dining room, bedrooms, toilet and kitchenHCS913302Wash and iron clothes, linen and fabricHCS913303Prepare hot and cold meals/foodHCS913304Provide food and beverage serviceUNIT CODEELECTIVE COMPETENCIESHCS323301Provide care and support to infants and toddlersHCS323302Provide care and support to childrenHCS323305Provide care and support to elderlyHCS323306Provide care and support to people with special needsHCS 913401Assist in the care of animalsHCS 913402Provide animal care hygiene routinesAGR611376Trim and prune landscape plantsAGR611377Perform weeding and cultivationAGR611379Water/irrigate plantsAGR611380Control and prevent plant pest and diseasesA person who has achieved this Qualification is competent to be:Domestic WorkerHouseboyHousemaidHousekeeperHand-laundererHelper, KitchenCleaner, HotelSECTION 2COMPETENCY STANDARDSThis section gives the details of the contents of the basic, common and core units of competency required in DOMESTIC WORK NC II. BASIC COMPETENCIESUNIT OF COMPETENCY:PARTICIPATE IN WORKPLACE COMMUNICATIONUNIT CODE:500311105UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesObtain and convey workplace informationSpecific and relevant information is accessed from appropriate sources Effective questioning , active listening and speaking skills are used to gather and convey informationAppropriate medium is used to transfer information and ideasAppropriate non- verbal communication is usedAppropriate lines of communication with supervisors and colleagues are identified and followedDefined workplace procedures for the location and storage of information are usedPersonal interaction is carried out clearly and conciselyParticipate in workplace meetings and discussionsTeam meetings are attended on timeOwn opinions are clearly expressed and those of others are listened to without interruptionMeeting inputs are consistent with the meeting purpose and established protocolsWorkplace interactions are conducted in a courteous manner Questions about simple routine workplace procedures and matters concerning working conditions of employment are tasked and responded toMeetings outcomes are interpreted and implementedComplete relevant work related documentsRange of forms relating to conditions of employment are completed accurately and legiblyWorkplace data are recorded on standard workplace forms and documentsBasic mathematical processes are used for routine calculationsErrors in recording information on forms/ documents are identified and properly acted uponReporting requirements to supervisor are completed according to organizational guidelinesRANGE OF VARIABLESVARIABLERANGEAppropriate sourcesTeam membersSuppliersTrade personnelLocal governmentIndustry bodiesMediumMemorandumCircularNoticeInformation discussionFollow-up or verbal instructionsFace-to-face communicationStorageManual filing systemComputer-based filing systemFormsPersonnel formsTelephone message formsSafety reportsWorkplace interactionsFace-to-face interactionsTelephone conversationsElectronic and two-way radio communicationWritten communication including electronic mail, memos, instruction and forms Non-verbal communication including gestures, signals, signs and diagramsProtocolsObserving meetingCompliance with meeting decisionsObeying meeting instructionsEVIDENCE GUIDECritical aspects of competencyAssessment requires evidence that the candidate:Prepared written communication following standard format of the organizationAccessed information using communication equipmentMade use of relevant terms as an aid to transfer information effectivelyConveyed information effectively adopting the formal or informal communicationUnderpinning knowledge Effective communicationDifferent modes of communication Written communicationOrganizational policiesCommunication procedures and systemsTechnology relevant to the enterprise and the individual’s work responsibilitiesUnderpinning skillsFollow simple spoken languagePerform routine workplace duties following simple written noticesParticipate in workplace meetings and discussionsComplete work related documentsEstimate, calculate and record routine workplace measuresBasic mathematical processes of addition, subtraction, division and multiplicationAbility to relate to people of social range in the workplaceGather and provide information in response to workplace RequirementsResource implicationsThe following resources MUST be provided:Fax machineTelephoneWriting materialsInternetMethod of assessmentCompetency MUST be assessed through:Direct ObservationOral interview and written testContext of assessmentCompetency may be assessed individually in the actual workplace or through accredited institutionUNIT OF COMPETENCY:WORK IN TEAM ENVIRONMENTUNIT CODE:500311106UNIT DESCRIPTOR:This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesDescribe team role and scopeThe role and objective of the team is identified from available sources of informationTeam parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources Identify own role and responsibility within teamIndividual role and responsibilities within the team environment are identifiedRoles and responsibility of other team members are identified and recognizedReporting relationships within team and external to team are identifiedWork as a team memberEffective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectivesEffective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace contextObserved protocols in reporting using standard operating proceduresContribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.RANGE OF VARIABLESVARIABLERANGERole and objective of team Work activities in a team environment with enterprise or specific sectorLimited discretion, initiative and judgment may be demonstrated on the job, either individually or in a team environmentSources of informationStandard operating and/or other workplace proceduresJob proceduresMachine/equipment manufacturer’s specifications and instructionsOrganizational or external personnelClient/supplier instructionsQuality standardsOHS and environmental standardsWorkplace contextWork procedures and practicesConditions of work environmentsLegislation and industrial agreementsStandard work practice including the storage, safe handling and disposal of chemicalsSafety, environmental, housekeeping and quality guidelinesEVIDENCE GUIDECritical aspects of competencyAssessment requires evidence that the candidate:Operated in a team to complete workplace activityWorked effectively with othersConveyed information in written or oral formSelected and used appropriate workplace languageFollowed designated work plan for the jobReported outcomes Underpinning knowledge Communication processTeam structureTeam rolesGroup planning and decision makingUnderpinning skillsCommunicate appropriately, consistent with the culture of the workplaceResource implicationsThe following resources MUST be provided:Access to relevant workplace or appropriately simulated environment where assessment can take placeMaterials relevant to the proposed activity or tasksMethod of assessmentCompetency may be assessed through:Observation of the individual member in relation to the work activities of the groupObservation of simulation and or role play involving the participation of individual member to the attainment of organizational goalCase studies and scenarios as a basis for discussion of issues and strategies in teamworkContext of assessmentCompetency may be assessed in workplace or in a simulated workplace settingAssessment shall be observed while task are being undertaken whether individually or in groupUNIT OF COMPETENCY:PRACTICE CAREER PROFESSIONALISMUNIT CODE:500311107UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesIntegrate personal objectives with organizational goalsPersonal growth and work plans are pursued towards improving the qualifications set for the professionIntra and interpersonal relationships are maintained in the course of managing oneself based on performance evaluationCommitment to the organization and its goal is demonstrated in the performance of dutiesSet and meet work priorities2.1Competing demands are prioritized to achieve personal, team and organizational goals and objectives.2.2Resources are utilized efficiently and effectively to manage work priorities and commitments2.3Practices along economic use and maintenance of equipment and facilities are followed as per established proceduresMaintain professional growth and development3.1Trainings and career opportunities are identified and availed of based on job requirements3.2Recognitions are sought/received and demonstrated as proof of career advancement3.3Licenses and/or certifications relevant to job and career are obtained and renewed RANGE OF VARIABLESVARIABLERANGE1.EvaluationPerformance AppraisalPsychological ProfileAptitude Tests2.Resources2.1Human2.2Financial2.3TechnologyHardwareSoftware3.Trainings and career opportunities3.1Participation in training programs3.1.1Technical3.1.2Supervisory3.1.3Managerial3.1.4Continuing Education3.2Serving as Resource Persons in conferences and workshops4.RecognitionsRecommendationsCitationsCertificate of AppreciationsCommendationsAwardsTangible and Intangible Rewards5.Licenses and/or certificationsNational CertificatesCertificate of CompetencySupport Level LicensesProfessional LicensesEVIDENCE GUIDE1.Critical aspects of competencyAssessment requires evidence that the candidate:Attained job targets within key result areas (KRAs)Maintained intra and interpersonal relationship in the course of managing oneself based on performance evaluationCompleted trainings and career opportunities which are based on the requirements of the industriesAcquired and maintained licenses and/or certifications according to the requirement of the qualification2.Underpinning knowledge 2.1Work values and ethics (code of conduct, code of ethics, etc.)2.2Company policies2.3Company operations, procedures and standards 2.4Fundamental rights at work including gender sensitivity2.5Personal hygiene practices3.Underpinning skills3.1Appropriate practice of personal hygiene3.2Intra and Interpersonal skills3.3Communication skills4.Resource implicationsThe following resources MUST be provided:Workplace or assessment location4.2Case studies/scenarios5.Method of assessmentCompetency may be assessed through:Portfolio AssessmentInterviewSimulation/Role-playsObservationThird Party ReportsExams and Tests6.Context of assessmentCompetency may be assessed in the work place or in a simulated work place settingUNIT OF COMPETENCY:PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES UNIT CODE:500311108UNIT DESCRIPTOR:This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety. ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesIdentify hazards and risks1.1Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures1.2Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures1.3Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedureEvaluate hazards and risksTerms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)Effects of the hazards are determinedOHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislationControl hazards and risks Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followedProcedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policiesPersonal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocolMaintain OHS awarenessEmergency-related drills and trainings are participated in as per established organization guidelines and proceduresOHS personal records are completed and updated in accordance with workplace requirements RANGE OF VARIABLESVARIABLERANGESafety regulationsMay include but are not limited to:Clean Air ActBuilding codeNational Electrical and Fire Safety CodesWaste management statutes and rulesPhilippine Occupational Safety and Health StandardsDOLE regulations on safety legal requirementsECC regulationsHazards/RisksMay include but are not limited to:2.1Physical hazards – impact, illumination, pressure, noise, vibration, temperature, radiation 2.2Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi, insects2.3Chemical hazards – dusts, fibers, mists, fumes, smoke, gases, vapors2.4Ergonomics2.4.1Psychological factors – over exertion/ excessive force, awkward/static positions, fatigue, direct pressure, varying metabolic cyclesPhysiological factors – monotony, personal relationship, work out cycleContingency measuresMay include but are not limited to:EvacuationIsolationDecontamination(Calling designed) emergency personnelPPEMay include but are not limited to:4.1Mask4.2Gloves4.3Goggles4.4Hair Net/cap/bonnet4.5Face mask/shield4.6Ear muffs4.7Apron/Gown/coverall/jump suit4.8Anti-static suitsEmergency-related drills and training5.1Fire drill5.2Earthquake drill 5.3Basic life support/CPR5.4First aid5.5Spillage control 5.6Decontamination of chemical and toxic5.7Disaster preparedness/managementOHS personal recordsMedical/Health recordsIncident reportsAccident reportsOHS-related training completed EVIDENCE GUIDECritical aspects of competencyAssessment requires evidence that the candidate:1.1Explained clearly established workplace safety and hazard control practices and procedures1.2Identified hazards/risks in the workplace and its corresponding indicators in accordance with company procedures1.3Recognized contingency measures during workplace accidents, fire and other emergencies1.4Identified terms of maximum tolerable limits based on threshold limit value (TLV).1.5Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace1.6Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices 1.7Completed and updated OHS personal records in accordance with workplace requirements Required knowledge OHS procedures and practices and regulationsPPE types and usesPersonal hygiene practicesHazards/risks identification and controlThreshold Limit Value (TLV)OHS indicators Organization safety and health protocolSafety consciousnessHealth consciousnessRequired skills3.1Practice of personal hygiene 3.2Hazards/risks identification and control skills3.3Interpersonal skills3.4Communication skillsResource implicationsThe following resources MUST be provided:4.1Workplace or assessment location4.2OHS personal records4.3PPE4.4Health recordsMethod of assessmentCompetency may be assessed through:5.1Portfolio Assessment 5.2Interview5.3Case Study/SituationContext of assessment6.1Competency may be assessed in the work place or in a simulated work place settingCOMMON COMPETENCIESUNIT OF COMPETENCY:MAINTAIN AN EFFECTIVE RELATIONSHIP WITH CLIENT/CUSTOMERSUNIT CODE:HCS913201UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes and values required in building and maintaining an effective relationship with clients, customers and the public.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1. Maintain a professional imageUniform and personal grooming maintained to assignment requirements. Personal presence maintained according to employer standards.Visible work area kept tidy and uncluttered.Equipment stored according to assignment requirements.2. Meet client/customer requirementsClient requirements identified and understood by referral to the assignment instructions.Client requirements met according to the assignment instructions. Changes to client’s needs and requirements monitored and appropriate action taken.All communication with the client or customer is clear and complied with assignment requirements.3. Build credibility with customers/clientsClient expectations for reliability, punctuality and appearance adhered to.Possible causes of client/customer dissatisfaction identified, dealt with recorded according to employer policy. Client fully informed of all relevant security matters in a timely manner and according to agreed reporting procedures. RANGE OF VARIABLESVARIABLESRANGE1. Personal PresenceMay include:StancePostureBody LanguageDemeanorGrooming2. Employer StandardsMay include:2.1Standing Orders3. Client RequirementsMay include:Assignment InstructionsPost OrdersScope to modify instructions/orders in light of changed situations4. Assignment InstructionsMay include:WritingVerballyElectronically5. Client Needs and RequirementsMay include:Review of the client brief and/or assignment instructionsDiscussion with the client/customer6.Appropriate ActionMay include:Implementing required changesReferral to appropriate employer personnelClarification of client needs and instructions7.CustomersMay include:All members of the public EVIDENCE GUIDE1. Critical aspects of competency Assessment requires that the candidate:Maintained a professional imageInterpreted client/customer requirements from information contained in the client brief and/or assignment instructionsDealt successfully with a variety of client/customer interactionsMonitored and acted on changing client or customer needs.Met client/customer requirements.Built credibility with customers/clientsDemonstrated knowledge and understanding of the Kasambahay Law (e.g. standard employment contract, rights and privileges, pre-employment requirements, working conditions, barangay registrations, social and other benefits, etc.)2.Required Knowledge Uniform and personal grooming requirements of the employer and the clientOccupational health and safety requirement for the assignmentAssignment InstructionsUse of various means of communication (add’l)3.Required SkillsAttention to detail when completing client/employer documentation Interpersonal and communication skills required in client contact assignments Customer service skills required to meet client/customer needs PunctualityCustomer ServiceTelephone TechniqueProblem Solving and NegotiationMaintaining Records4. Resource ImplicationsThe following resources should be provided:Assessment Centers/VenuesAccredited AssessorsModes of AssessmentEvaluation ReportsAccess to a relevant venue, equipment and materialsAssignment InstructionsLogbooksOperational manuals and makers/customers’ instructions Assessment instruments, including personal planner and assessment record book5.Methods of AssessmentCompetency in this unit must be assessed through:Written TestDemonstration with questioningObservation with questioning6.Context of Assessment6.1 Assessment may be conducted in the workplace or in a simulated environment.UNIT OF COMPETENCY:MANAGE OWN PERFORMANCEUNIT CODE:HCS913202UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes in effectively managing own workload and quality of work.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1. Plan for completion of own workloadTasks accurately identified.Priority allocated to each task.Time lines allocated to each task or series of tasks.Tasks deadlines known and complied with whenever possible.Work schedules are known and completed with agreed time frames.Work plans developed according to assignment requirements and employer policy.Uncompleted work or tasks detailed and responsibility for completion passed to incoming shift or other appropriate persons.2. Maintain quality of performancePersonal performance continually monitored against agreed performance standards.Advice and guidance sought when necessary to achieve or maintain agreed standards.Guidance from management applied to achieve or maintain agreed standards.Standard of work clarified and agreed according to employer policy and procedures.3. Build credibility with customers/clientsClient expectations for reliability, punctuality and appearance adhered to.Possible causes of client/customer dissatisfaction identified, dealt with recorded according to employer policy. Client fully informed of all relevant security matters in a timely manner.RANGE OF VARIABLESVARIABLESRANGE1.TasksMay be identified through:Assignment InstructionsVerbal Instructions by Senior Staff/household members Policy DocumentsDuty StatementsSelf AssessmentMay be:Daily tasksWeekly tasksRegularly or irregularly occurring tasks2. Performance StandardsMay include:Assignment InstructionsProcedures established in policy documentsEVIDENCE GUIDE1. Critical aspects of competencyAssessment requires evidence that the candidate:Planned for completion of own workloadAssessed verbal or written work plan through observation and discussion of site and employer requirementsDemonstrated capacity to complete task within specified time frameMaintained quality of own performance2. Required Knowledge Site and assignment requirementsEmployer policy on performance managementIndicators of appropriate performance for each area of responsibilitySteps for improving or maintaining performance3. Required SkillsCapacity to plan and prioritize work loads and requirementsTime and task management Self-evaluation and monitoring skills [add’l]4. Resource ImplicationsThe following resources should be provided:Assessment Centers/VenuesAccredited AssessorsModes of AssessmentEvaluation ReportsAccess to relevant venue, equipment and materialsAssignment InstructionsLogbooksOperational manuals and makers’/customers’ instructions Assessment Instruments, including personal planner and assessment record book5. Methods of AssessmentCompetency in this unit must be assessed through:Written TestDemonstrationObservationQuestioning6. Context of Assessment6.1 Competency may be assessed in the workplace or in a simulated work setting.CORE COMPETENCIESUNIT OF COMPETENCY:CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHENUNIT CODE:HCS913301UNIT DESCRIPTOR:This unit covers the knowledge, skills, and attitudes required in cleaning living room, dining room, bedrooms, toilets and bathrooms. It includes the cleaning of surfaces and floors, cleaning of furnishings and fixtures, making up beds and cots, cleaning of toilets and bathroom, sanitizing rooms and maintaining clean room environment.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Clean surfaces and floorsAppropriate removal/cleaning equipment, supplies, materials, procedures and techniques are used in accordance with soil and litter types and established procedures.All wastes are removed from surface based on procedures.Suitable maintenance procedures is selected and applied based on identified floor types and surface textures.Cleaning, polishing and sweeping are performed according to standard operating procedures.Cleaning, polishing and sweeping equipment, supplies and materials are used following safety procedures and manufacturer’s specifications.Cleaning/polishing equipment is cleaned after use in accordance with relevant safety procedures and manufacturer’s instructions.All cleaning, polishing, sweeping materials and equipment are stored as per standard operating procedures (SOPs).Routine maintenance is carried out as per SOPs.2.Clean furnishing and fixturesFurnishings and fixtures are cleaned in accordance with standard operating procedures.Furniture positioned based on comfort and convenience and room lay out.Equipment is cleaned after use in accordance with relevant safety and manufacturer’s instructions.All cleaning materials and equipment are stored following SOPs.Routine maintenance is carried out or arranged as per standard operating procedures.3.Make up beds and cotsMattress is aired, freed from dust and vacuumed in accordance with SOPs.Soiled linens and pillowcases are replaced in accordance with SOPs.Linens are centered and mitered when replaced as per SOPs.3.4Beds and cots are made-up according to prescribed procedure.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables4.Clean toilet and bathroomCeilings and walls are cleaned in accordance with standard operating procedures and techniques.Window edges and sills are wiped clean in accordance with standard operating procedures.Bath tub, lavatory and toilet bowls are scrubbed and disinfected in accordance with standard operating procedures and techniques.Accessories are washed and cleaned in accordance with standard operating procedures and techniques.Bathroom supplies are replenished and defective accessories replaced as per SOPs.Equipment is cleaned after use in accordance with manufacturer’s instruction.All cleaning materials and equipment are stored in a safe place as per SOPs.Routine maintenance is carried out or arranged as per standard operating procedures.5.Sanitize rooms Sanitizing agents are 100% accurately measured and mixed in accordance with relevant safety regulations.Excess mixtures of sanitizing agents are disposed according to environmental requirements.Rooms are sanitized in accordance with standard operating procedures.Equipment is cleaned after use in accordance with manufacturer’s instructions.All cleaning materials and equipment are stored in a safe place as per SOPs.Routine maintenance is carried out or arranged as per standard operating procedures. 6.Maintain clean room environmentAll equipment and cleaning paraphernalia are checked and maintained according to manufacturer’s instructions.All wastes are removed and disposed of in accordance with employer’s requirements.All movable furniture and fittings are shifted to allow access to hidden dust/waste/dirt and as per SOPs.Rooms are checked regularly for orderliness/tidiness in accordance with employer’s requirements.7.Clean kitchenSoiled dishes, pots, pans and linen are washed in accordance with standard operating procedures.Cleaned/dried dishes, pots and pans are stored as per standard operating procedures.Kitchen appliances are cleaned in accordance with standard operating procedures.Kitchen fixtures, tables and chairs are wiped in accordance with standard operating procedures.Floor is mopped and dried in accordance with standard operating procedures.Kitchen supplies are inspected and replenished in accordance with standard operating procedures.RANGE OF VARIABLESVARIABLESRANGE1. Cleaning equipment, supplies and materialsMay include:1.1Brooms1.2Dust pan and brush1.3Cleaning implements1.4Vacuum cleaner1.5Floor carpet1.6Water hoses1.7Bucket1.8Bed1.9Dining table1.10Water pitcher1.11Table cloth1.12Flowers1.13Bed cover1.14Spoon1.15Fork1.16Knife1.17Plate1.18Wine glass1.19Serving utensils1.20Table napkin1.21Paper towel1.22Flower vase1.23Drinking water1.24Serving tray1.25Soiled table1.26Cleaning detergent1.27Liquid detergent1.28Cleaning solution1.29Scrubbing foam1.30Flat sheets1.31Fitted sheet1.32Pillow1.33Pillow case1.34Bed mattress1.35Dish pan1.36Dish sponge/dish cloth1.37Pan with hot water1.38Rolled newspaper1.39Cleaning rag1.40Wax paper/aluminum foil1.41Talcum powder1.42Bowl cleaner1.43Toilet disinfectant1.44Acid cleaner1.45Cup1.46Soup plate1.47Soup bowl1.48Drinking glass/goblet1.49Serving dish1.50Rubber spatula1.51Floor mop1.52Toilet bowl swab1.53Toilet caddy1.54Spray bottle1.55Guess model1.56Antistatic duster/cleaning cloth1.57Vacuum cleaner with circular brushes1.58Sponges1.59Scourer1.60Glass cleaning equipment1.61Drop sheets1.62‘A” frame ladders1.63Cobwebber1.64Lint free cleaning cloths1.65Squeegees (various sizes)1.66Extension poles1.67Hoses2.Floor types/surface texturesMay include:2.1Concrete 2.2Terrazo2.3 Vinyl2.4Slate2.5Ceramic tile2.6 Wood2.7Marble2.8Brick2.9Parquetry2.10Rubber2.11Polished wood3.Waste (wet or dry)May include:3.1Dust3.2Paper3.3 Food3.4Stones3.5Gravel4.Furnishings/fixturesMay include:4.1Desks4.2Tables4.3Chairs4.4Computers4.5Filing cabinets4.6ClocksStovesLampsRailingWindow sillsSkirtingDoorsDoor handlesLight switchesTelephone handsetsAir conditioning ventsLightsCeiling fansBlindsCurtainsGrillesRefrigeratorsPicture framesShelvesCompactusWork stationsShowcasesBarsBedsBedside cupboards5.Ceiling fittings May include:5.1Recessed lights5.2Ornamental hanging lights5.3Projected lights5.4Ceiling fans5.5Televisions5.6SpeakersSmoke detectorsSprinkler systemsVents and grillesSkylightsCamerasChandelier6.CeilingMay include:Flat6.2Suspended6.3Hard7.Bathroom supplies/ accessoriesMay include:7.1Liquid and bar soap7.2Toilet paper7.3Bathroom deodorizer7.4Cloth/paper towels7.5Personal toiletries7.6Bathroom slippers7.7Floor towel7.8Trash can8.Sanitizing agentsMay include:Solvent sprayAnti-static solutionAnti-static spray9.Sanitizing equipment, supplies and materialsMay include:LaddersVacuum unitDust mopLint free clothing clothsMop head and bucketDust panBroom10.LinenMay include:NapkinsTableclothsServing clothsTea towelsClothingCleaning cloths11.Kitchen appliancesMay include:Food processorGrillHigh pressure steamerMicrowave ovenOven (electric/gas)RangeRefrigeratorTilting skilletToasterElectric knifeJuice makerRice cooker12.Kitchen supplies and materialsMay include:All-purpose detergentAll-purpose soapCoffee, tea, creamCondimentsDisinfectantsDrain solventFood items (dairy, vegetable, bread, meat and fruits)Garbage bagScouring padCooking oilIngredientsEVIDENCE GUIDE1. Critical aspects of competencyAssessment requires evidence that the candidate:Cleaned surfaces and floorsCleaned furnishings and fixturesMade-up beds and cotsCleaned toilets and bathroomsSanitized roomsMaintained clean room environmentCleaned kitchen2.Required Knowledge Procedures in Cleaning, Polishing, Disinfecting and Sanitizing Rooms (Living Room, Dining Room, Bedrooms, Bathrooms, Toilets and Kitchen)Types and Characteristics of FloorsMethod of Removing Suitable Dirt/StainTypes/Uses/Functions of Cleaning Equipment, Supplies and MaterialsGlass Types, including defectsMethods of Identifying Stains, Mud, Dirt and Grease Stain Removal TechniquesEffects of Pre-Existing Conditions on Safe Work PracticesProcedures in Arranging FurnitureTypes and Characteristics of Furniture and FurnishingsProcedures in Bed MakingKnowledge on Different Linen and FabricProcedures in Cleaning and Maintaining Room Furniture and FurnishingsKnowledge on Different Areas Where Dirt and Dust Can Easily AccumulateSchedule of House ChoresTypes of Ancillary RoomsTypes of Home Set-UpTypes of Living Room Appliances and Ornament3.Required SkillsCleaning and Maintaining rooms (living room, bedroom, bathroom, toilet and kitchen)Handling and Disposing of ChemicalReporting and Recording InformationCommunicating with othersMinimizing WasteDecanting ChemicalsArranging FurnitureMaking-up BedsEquipment Operation and Cleaning Work Planning and OrganizationWaste MinimizationDecanting Chemicals4.Resource ImplicationsThe following resources should be provided:Copies of Relevant Standards, Training Books and Assessment Planning GuidesAccident Report FormsJob Specifications and Reporting FormsAccess to a Suitable VenueManufacturer/Enterprise Product SpecificationsA range of equipment, including personal protective equipment and relevant cleaning or spot removing chemicalsMaterial safety data sheets and equipment operating manuals, if relevantAccess to a registered provider of assessment servicesChemical Color Charts5.Methods of AssessmentCompetency in this unit must be assessed through:Written Test/ExaminationDemonstration with questioningObservation with questioningOral Questioning/InterviewPortfolio Assessment6.Context of AssessmentCompetency may be assessed in the workplace or in a simulated work setting.UNIT OF COMPETENCY:WASH AND IRON CLOTHES, LINEN AND FABRICUNIT CODE:HCS913302UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes in washing and ironing clothes, linen and fabric. It includes checking and sorting soiled clothes, linen and fabric, removing stains, preparing washing equipment and supplies, performing laundry, drying and ironing clothes, linen and fabric.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Check and sort clothes, linens and fabricsSoiled clothes, linen and fabrics are sorted according to texture, color, size and defects.Sorted items are prioritized according to the cleaning process required ad the urgency of the item.Defective clothing, linen and fabric are sewn/darned using appropriate threads and stitches.2.Remove stainsPersonal protective paraphernalia are worn in accordance with standard operating procedures (SOPs).Stain removing agents and chemicals are used in accordance with manufacturer’s instruction.Stains are treated and removed using correct chemicals or agents.All stain removing agents and chemicals are stored following safety procedures.3.Prepare washing equipment and suppliesLaundry area is cleaned and made ready at all times.Laundry supplies and materials are prepared and made available at all times.Washing machine is checked and prepared for operation per manual procedures.4.Perform laundry Correct laundry method is selected as per SOPs.Clothes, linen and fabric are washed according to the labeling codes and washing instructions.Laundry equipment is used in accordance with manufacturer’s instruction.Clothes, linen and fabric are freed from stain, dirt and unpleasant odor after washing based on procedures.Washed clothes, linen and fabric are sun-dried/machine dried as per instructions.Dried clothes, linen and fabric are freed from unpleasant odor and static cling.Washing area is cleaned in accordance with safety and health procedures.Equipment is cleaned after use in accordance with manufacturer’s instructions.All cleaning materials and equipment are stored following safety procedures.Routine maintenance is carried out or arranged as per standard operating procedures.5.Dry clothes, linen and fabric Washed clothes, linen and fabric are dried according to procedures. Drying machine is prepared according to procedure.Dried clothes, linen and fabric are removed when dryer bell rings or stops to prevent wrinkles and to minimize need for ironing.Clothes, linen and fabric are dried without wrinkles according to procedures.6.Iron clothes, linens and fabricsIroning is done in accordance to the standard procedures.Ironed clothes, linens and fabrics are folded, placed in a hanger and stored in designated cabinets as per instructions.Ironing equipment and materials are stored in the appropriate area following safety procedures.RANGE OF VARIABLESVARIABLESRANGE1.Sorted ItemsMay include:1.1Soiled/Defective Clothes1.2Linen1.3Fabrics2.Personal Protective Paraphernalia May include:2.1Gloves2.2Apron3.StainsMay include:CoffeeColaCordialChewing GumFoodMud/DirtGreaseBloodFruit StainsWine4.Stain RemoversMay include:Acid CleanersAlkali CleanersChlorine BleachAll-Purpose Detergent5.Laundry AreaMay include:WashersDryersClotheslineClothes PinsClothespin BagClothes Rack for Indoor Drying6.Laundry Supplies and MaterialsMay include:Sorting Baskets/ShelvesHangersStain Removing AgentsFabric SoftenerChlorine BleachLaundry BagLaundry BasketEVIDENCE GUIDE1. Critical aspects of competencyAssessment requires evidence that the candidate:Checked and sorted soiled clothes, linen and fabricRemoved stainsPrepared washing equipment and suppliesPerformed laundryDried clothes, linen and fabricIroned clothes, linen and fabric2.Required Knowledge Procedures in Sorting LaundryPrinciples and Procedures in Darning Holes and TearsHygiene, Health and Safety issues Specific to Laundry OperationsTypes/Uses and Handling of Laundry ChemicalsPrinciples and Procedures in Removing StainsTypes/Uses of Stain Removing AgentsLanguage Label (Fabric and Garments Labels)Types and Characteristics of Clothes, Linen and FabricStandard Procedures in Checking and Preparing Washing MachineProcedures in Preparing Laundry Supplies and MaterialsPreparing Mixtures or Bleaching SolutionsTypes and Uses of Washing Machines and DryersPrinciples and Procedures in Washing, Drying and Ironing Clothes, Linen and FabricHygiene, Health and Safety Issues of Specific Relevance to Laundry OperationsMaintenance of Laundry AreaProcedures in Drying Clothes, Linen and FabricProcedures in Ironing Clothes, Linen and FabricTypes/Uses of Ironing Equipment, Tools and ParaphernaliaProcedures in Storing Clothes, Linen and FabricBasics of PressingTypes and Uses of Irons, Ironing Boards and Ironing AccessoriesTypes and Use of HangersFolding Method and TechniquesPressing Procedures3. Required SkillsChecking and sorting soiled clothes, linen and fabricRemoving StainsPreparing washing equipment and suppliesPerforming laundryDrying clothes, linen and fabricIroning clothes, linen and fabric4. Resource ImplicationsThe following resources should be provided:Facilities, equipment, supplies and materials relevant to the unit of competency5. Methods of AssessmentCompetency in this unit must be assessed through:Written Test/ExaminationDemonstration with questioningObservation with questioningOral Questioning/InterviewPortfolio Assessment6. Context of AssessmentCompetency may be assessed in the workplace or in a simulated work setting.UNIT OF COMPETENCY:PREPARE HOT AND COLD MEALS/FOODUNIT CODE:HCS913303UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes in preparing ingredients, cooking, presenting cooked meals and dishes, preparing appetizers, preparing sauces, dressing, garnishes, desserts, salads, sandwiches, storing excess foods and ingredients and converting unconsumed cooked and uncooked food.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Prepare ingredients according to recipesIngredients are purchased in accordance with purchase list.“Mise en place” is checked as per SOPs.Thawing is prepared according to thawing procedures.Meat are prepared according to procedures and prescribed recipe.Vegetables are prepared according to the manner of preparation.Seafood are prepared according to method of preparation.2.Cook meals and dishes according to recipesSoup is cooked as per menu.Vegetable dishes are cooked according to recipe.Meat dishes are cooked according to culinary methods.Poultry and game dishes are cooked according to recipe.Sea food dishes are cooked according to recipe. Egg dishes are cooked according to client’s preference.Pasta grain and farinaceous dishes are cooked according to recipe. 3.Present cooked dishesServing portion is standardized.Presentation of cooked dishes are developed and corrected in accordance with SOPs.Food quality is maintained and checked as per SOPs.Time and temperature condition of foods is ensured before serving based on freezing temperature.4.Prepare sauces, dressings and garnishesMaterials, equipment/utensils are prepared prior to preparation of sauces, dressings and garnishes as per SOPs.4.2Sauces, garnishes, hot and cold dressing is prepared as per SOPs.5.Prepare appetizersD’oeuvres is prepared according to requirement and preference of client.Canape’s are prepared according to requirement for preference of client.5.3Finger foods are prepared according to requirement or preference of client.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables6.Prepare desserts and salads6.1Materials, equipment/utensils used for cooking are prepared as per SOPs.Sherbets, ices and ice cream are prepared in accordance with prescribed procedures.6.3Fruit desserts are prepared as per prescribed procedures.6.4Pastry desserts are prepared as per prescribed procedures.6.5Mousse is prepared as per prescribed procedures.6.6Cold salads and molded salads are prepared as per prescribed procedures.7.Prepare sandwiches7.1Hot sandwiches are prepared as per SOPs.7.2Cold dressings are prepared as per SOPs.7.3Hot sauces are prepared as per SOPs.7.4Cold sauces are prepared as per SOPs.8.Store excess foods and ingredients8.1Unconsumed cooked food is stored according to procedures.8.2Excess ingredients are stored according to client’s requirement.Proper method of refrigeration is implemented as per SOPs.8.4Proper storing of dry and wet food/ingredients is implemented in accordance with SOPs.9.Convert unconsumed cooked foodUnconsumed cooked food is converted/transformed into new dishes as per SOPs.Unconsumed cooked food is stored/frozen at a temperature of zero degrees and in accordance with SOPs.Packed/wrapped uncooked foods are frozen at zero degrees F temperature and in accordance with SOPs.Packed/wrapped food for storage is prepared as per SOPs.Uncooked food is maintained at proper temperature and as per SOPs.RANGE OF VARIABLESVARIABLESRANGE1.IngredientsMay include:1.1Meat1.2Vegetable1.3SeafoodPoultry and GameStockCold FoodCondimentsMilkDairiesCerealsFlourButter SaucesFruits 2.Mis en Place May include:2.1Ingredients2.2Pans2.3Utensils2.4Plates/Serving Pieces3.ThawingMay include:Soaking Unfreezing4.Vegetable Ingredient PreparationMay include:Skin, Peel, PareChop, Slice, Shred, CubeWedge, Grate, PureCore, Quarter5.Vegetable Manner of Preparation May include:Boiling, BlanchingSauteingBraisingGratinatingRoasting/Baking6.Seafood Ingredient PreparationMay include:Chop, SliceFilletMince, ShredPeel, Dice, BlanchMarinate, Poach7.Seafood Dishes Preparation May include:Boiling, SteamingSauteingDeep Frying, Pan FryingPoachingGrillingBaking8.Soup Preparation May include:SauteingSimmeringVARIABLESRANGE9.Meat Ingredient PreparationMay include:Slice, ChopDeboneDice, MinceMarinate10.Meat Dishes Preparation May include:Boiling, Steaming, Simmering, StewingFrying (deep, pan, stir)SauteingRoasting, Baking, BrowningPressurize CookingPoaching, Blanching, BraisingBroiling, Grilling11.Poultry Ingredient PreparationMay include:DebonedChop, SliceDice, Shred, CubeMince, SkinMarinate12.Poultry Dishes PreparationMay include:Boiling, Simmering, StewingFrying (deep, pan, stir)SauteingBraising, Grilling, RoastingBarbecuing, Baking13.Egg Dishes PreparationMay include:BoilingFryingPoachingBastingBaking14.Pasta Grain and Farinaceous Dishes PreparationMay include:BoilingSteamingPoachingSauteingGratinatingBaking15.Hors D’oeuvres PreparationMay include:Peel, Pare, Slice, Shred, CubesBlanch, Boiled, SteamMarinate, Seasoned16.SaucesMay include:Sugar SyrupsFruit SyrupsFruit Purees, Sauces and CoulisChocolate-Based SaucesCustard and CremesFlavoured Butters and CreamsEVIDENCE GUIDE1.Critical aspects of competency Assessment requires evidence that the candidatePrepared ingredients according to recipesCooked meals and dishes according to recipesPresented cooked dishesPrepared appetizersPrepared sauces, dressings and garnishesPrepared desserts and saladsPrepared sandwichesStored excess foods and ingredientsConverted unconsumed cooked and uncooked food2.Required Knowledge 2.1Food Theory2.2Materials Specifications and Uses2.3Tools and Equipment: Uses and Specifications2.4 Codes and Regulations2.4.1Pertinent food and drink sanitation laws, rules and regulationsMaintenance Operation2.6Balance Diet2.7Nutrition 2.8Food Serving2.9Safe Work Practices and First Aid Regulations2.10Personal Hygiene2.11Providing Safe Food2.12Food and Safety Hazard2.13Safe Food Handling2.14Food Costing and Portioning2.15Food Storage2.16Method of Preparing Salad2.17Handling of Kitchen Equipment3.Required Skills3.1Cooking Method3.2Handling of Kitchen Equipment3.3Proper Storing3.4Food Costing and Portioning4.Resource Implications The following resources should be provided:Facilities, equipment, supplies and materials relevant to the unit of competency5.Methods of AssessmentCompetency in this unit must be assessed through:Written Test/ExaminationDemonstration with questioningObservation with questioningOral Questioning/InterviewPortfolio Assessment6.Context of AssessmentCompetency may be assessed in the workplace or in a simulated work setting.UNIT OF COMPETENCY:PROVIDE FOOD AND BEVERAGE SERVICE UNIT CODE:HCS913304UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes in food and beverage service. It includes preparing dining area, setting up table, serving food and beverage and clearing table.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1. Prepare dining areaDining area is checked for cleanliness prior to service in accordance with standard operating procedures and when required, take corrective actions.Dining environment is prepared and adjusted to ensure comfort and ambience of client and as appropriate.Furniture is set up in accordance with standard operating procedures.Tables and table settings are checked for stability, and easy access to client and at all times.Equipment are checked and prepared for service and as per SOPs.2. Set-up TableTable cloth is laid without creases and in accordance with prescribed procedures.Table appointment is laid according to standards.Napkin folded in accordance to table napkin folding standards.Centerpiece is arranged in accordance with standard operating procedures and used appropriate equipment, supplies and materials.3. Serve food and beverageFoods are checked for completeness and correctness before serving.Foods are placed on the tray and carried using the left hand and in accordance with food and beverage serving procedures.Foods are served from the left side using the left hand in serving as per SOPs.Water goblets are filled/refilled from the right side without spilling as per SOPs.Beverage are taken from the bar/kitchen and inspected for complete garnishing (if any).Beverage are served on a bar tray from the right side of the client being served as per SOPs.4. Clear tableClients are asked politely if they are finished as per SOPs.Soiled plates/flat wares are bussed out from the right side of the family members and brought to the washing station/area as per SOPs.Table is crumbed as per standard operating procedure.Side plates and knives are removed from the table as per SOPs.Condiments/shakers and other soiled items are removed from the table as per SOPs.Ashtrays are replaced as per SOPs.Additional requests are asked politely from clients as per SOPs.Clients’ needs are checked form time to time until they move out from the dining area as per SOPs.RANGE OF VARIABLESVARIABLESRANGE1. Dining environmentMay include:LightingRoom TemperatureMusicFloral and Other DecorationsPrivacyBackground 2. EquipmentMay include:Table Cloth/LinenChina WaresGlasswareSilverwareCutleryWineCondimentsChairsTablesAshtrayToothpicksCloth/Paper Napkin3. BeverageMay include:JuiceWine & SpiritsTeaCoffeeEVIDENCE GUIDE1.Critical aspects of competencyAssessment requires evidence that the candidate:Prepared the dining areaSet up tableServed food and beverageCleared tableComplied with quality standardsComplied with occupational safety and health practices2.Required Knowledge Principles and Method of Table SettingTypes and Uses of China Wares, Glassware, SilverwareTypes and Uses of Crockery, Cutlery and CondimentsPrinciples and Method of Serving Plate Clearing and Carrying TechniquesWaste Minimization and Environmental TechniquesSafety PracticesCodes and Regulations3.Required SkillsManaging time, supplies and materialsPreparing dining areaSetting-up tableServing food and beverageClearing tableServing TechniquesInterpersonal SkillsVerbal and Non-Verbal Communication4.Resource ImplicationsThe following resources should be provided:ManualAvailability of Equipment, Supplies and MaterialsMenu/Recipes5.Methods of AssessmentCompetency in this unit must be assessed through:Written Test/ExaminationDemonstration with questioningObservation with questioningOral Questioning/InterviewPortfolio Assessment6.Context of assessment6.1 Assessment may be done in the workplace or in a simulated workplace setting.ELECTIVE COMPETENCIESUNIT OF COMPETENCY:PROVIDE CARE AND SUPPORT TO INFANTS AND TODDLERSUNIT CODE:HCS323301UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to provide care and support to infants and toddlers ages from birth to three years.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of fort infants and toddlersTools and equipment are prepared according to the need of the infant/toddler.Distressed infants and toddlers are responded to based on appropriate methods, activity and non-verbal cues.Infants and toddlers are picked up and cuddled according to procedure.2.Bathe and dress infants and toddlersInfants and toddlers’ vital signs are checked based on procedure.Water quantity and temperature are checked as per requirement.Infants and toddlers are bathed according to forters are made available to infant and toddler when needed.3.Feed infants and toddlersInfants and toddlers’ feeding bottles are cleaned and sterilized as needed.Milk formula is prepared as prescribed.4.Put infants and toddlers to sleepInfants and toddlers’ crib is prepared based on procedure.Infants and toddlers are put to sleep based on procedure.5.Enhance social, physical, intellectual, creative and emotional activities of infants and toddlersInfants and toddlers are exposed to family members, relatives and playmates for communication and interaction purposes.Infants/toddlers are provided with manipulative or creative toys and games as needed.Infants/toddlers are given exercise activities as required.RANGE OF VARIABLESVARIABLESRANGE1.Tools and Equipment May include:Infants crib/bedBlanket/comfortersInfant carrierStroller BassinetBathing paraphernalia (e.g. Baby bath tub, baby toiletries, towel, etc.)Baby’s LayettesFeeding bottles with cap, ring and nippleThermometerThermometer TraySterilizerInfant’s/Toddler’s FormulaBibsNursery RhymesToys for the Crib (Mobile)Infants/Toddlers ToysStory Books2.Appropriate method or Activities May include:Imitating babies’ vocalizationsTalkingSingingLaughing RhymesFinger GamesHoldingDancingGentle BouncingSubstituting ActivitiesPlayingDistraction to an activity2.13Cuddles, comfort2.14Listening, talking with the infant or toddler quietly2.15Use of transition objectVARIABLESRANGE3.Infants/toddlers May include:(May show distress by)CryingAppearing withdrawnSquirmingLack of eye contactSleeping difficultiesWhiningNot playing or not playing creativelyRepetitive display of traumaAggressionRegressionSpeech difficulties (e.g. Stuttering)Toilet training difficultiesNervous tics (e.g. Cough)HungerTirednessDiscomfortFearAnxietyBoredomClinging behavior4. Non Verbal CuesMay include:Cues to indicate distressResponse to an interesting activitySmilingCues that express a desire to engage in an activity of interaction5. Comforters May include:5.1Special toys5.2Blankets5.3DummiesEVIDENCE GUIDE1.Critical aspects of competencyAssessment requires evidence that the candidate: Responded to distressed infants and toddlers in a relaxed and calm mannerTook vital signs, bathed and dressed/undressed infant/toddlerPrepared milk formula and fed infant as prescribedCleaned and sterilized feeding bottlesPut infants/toddlers to sleepEnhanced social, physical, intellectual, creative and emotional activities of the infant/toddlerDemonstrated the ability to assess infants/toddlers’ needs appropriately2.Required Knowledge The Dependent Nature of Infants/ToddlersBathing Paraphernalia and ; Types, Uses, SpecificationProcedures in Taking Vital SignsBasic Infant CareProcedures in Bathing and Dressing/Undressing of infantsInfant DietProcedures in FeedingTypes and Uses of Clothes and UnderwearSpecifications and Uses of Non-Slip Rubber MatHand Washing ProceduresSpecifications of Different Types of ThermometerTable EtiquetteSigns of Infants/Toddlers Distress 3.Required SkillsCommunication Skills ( listening, speaking, verbal and non-verbal)EmpathyInterpersonal SkillsCreative SkillsAbility to establish bonding with infant/toddlerBasic Measurement4.Resource ImplicationsThe following resources should be provided:A childcare workplaceFacilities, equipment and materials relevant to the unit of competency5.Methods of Assessment Competency in this unit must be assessed through:5.1Demonstration with questioning5.2Interview6.Context of Assessment6.1Competency may be assessed in the workplace or in a simulated work setting. UNIT OF COMPETENCY:PROVIDE CARE AND SUPPORT TO CHILDRENUNIT CODE:HCS323302UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to provide care and support to children between three (3) years old and twelve (12) years old.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Instill personal hygiene practices to childrenHygiene practices are explained clearly to children based on established procedures. Personal hygiene procedure is demonstrated to children based on health and safety procedures.Children paraphernalia are maintained based on healthy procedures.2.Bathe and dress childrenChildren’s vital signs are checked before bathing based on procedures.Bathing paraphernalia are prepared as per procedure. Bath water quantity and temperature are checked based on health requirements of the child.Children are assisted in dressing up according to prevailing weather conditionChildren’s preferences and decisions are acknowledged, respected and followed whenever appropriate and possibleChildren with difficult behavior in bathing are dealt with appropriately as per procedure.3.Feed childrenNutritional requirements of children are determined according to their developmental stage. 3.2Menu is prepared in accordance with children’s nutritional and cultural requirements.3.3Appetizing food and drink are prepared and served sufficiently and appropriately according to the child’s health needs and preferences.3.4Children are fed following healthy procedures.RANGE OF VARIABLESVARIABLESRANGE1.Children’s paraphernaliaMay include:Bathing paraphernalia and toiletriesDiaperClothesGrooming Kit (baby hairbrush, comb, nail scissors)Oral Hygiene (toothbrush, toothpaste)Feeding UtensilsBibsHigh Chair/Booster Seat/Portable SeatThermometerThermometer Tray2.Nutritional requirementsMay include:Nutritious foodBalance DietRelevant nutritional needs according to age level3.MenuMay include:3.1Breakfast3.2Lunch3.3Dinner3.4Snacks4.Cultural requirements May include:Meal patterns over a dayDrinks providedFoods usedHot or cold mealsSpices and flavorings usedInclusion of sweets5.Appetizing foodMay include:5.1Color5.2Shape5.3Texture5.4Variety6.Health needs of children May include:6.1Medical advice and diet6.2Allergies to certain foods7.Food and drink preferences May include:7.1Culture7.2Dietary Requirements7.3Religion7.4Age7.5Family Patterns7.6Individual Tastes7.7Stage of the DayEVIDENCE GUIDE1.Critical aspects of competencyAssessment may requires evidence that the candidate:Demonstrated ability to prepare nutritious foods suitable for childrenInstilled personal hygiene practices to childrenTook vital signs before bathing the child1.4Demonstrated feeding procedures2.Required Knowledge Bathing and Dressing/Undressing Procedures2.2Procedures of Feeding Children2.3Procedures in Taking Vital Signs2.4Proper Health Care of Children2.5Hand Washing Procedures2.6Table Etiquette2.7Good Grooming2.8Nutritional Needs of Children2.9Fat Contents of Foods2.10Dietary Requirements for Infants2.11Cultural Practices and Beliefs about Food Provision 2.12Impact of Foods and Drinks on Dental Health2.13Storage of Food – Temperatures2.14Food Preparation and Cooking3.Required Skills3.1Cooking and Preparing FoodMenu PlanningBasic Measurements4.Resource ImplicationsThe following resources should be provided:A childcare workplaceFacilities, equipment and materials relevant to the unit of competency5.Methods of AssessmentCompetency in this unit must be assessed through:Demonstration with questioningInterview6.Context of Assessment6.1Competency may be assessed in the workplace or in a simulated work setting.UNIT OF COMPETENCY:PROVIDE CARE AND SUPPORT TO ELDERLYUNIT CODE:HCS323305UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required in providing support and assistance to maintain quality care for the elderly to meet his/her daily needs including nourishment, mobility, personal hygiene and other support within the plan of care.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Establish and maintain an appropriate relationship with the elderlySelf introduction by the caregiver to the elderly client is done based on established procedures.Appropriate attitudes such as confidentiality, privacy, courtesy and respect are adhered to and demonstrated towards the elderly based on established procedures.The elderly’s own interest, rights, freedom and decision-making are supported and respected based on established procedures.Short interpersonal exchanges with the elderly in establishing, developing and maintaining rapport are encouraged.2.Provide appropriate support to the elderly 2.1All support is provided to the elderly in accordance with the elderly’s needs, rights, self determination and individual differences.2.2The elderly is encouraged and supported to participate in ceremonial, cultural, educational, recreational, religious, social, and spiritual activities as appropriately planned.2.3Assistance is provided at all times in order to maintain a safe and healthy environment, including minimizing physical dangers and risk of infections based on established procedures.Proper response to situations of risks to health and safety is provided and maintained based on established procedures.3.Provide assistance with elderly’s personal care needs3.1Personal preferences are identified in consultation with the elderly and a plan for execution is mapped out based on established procedures.3.2The elderly is supported and encouraged in exercising their rights and personal preferences without compromising their safety and those of others and in accordance with established procedures.3.3Short interpersonal exchanges, clarifying meaning and maintaining interaction to identify the elderly’s preferences are conducted based on established procedures.3.4Time is scheduled to effectively listen to the elderly’s preferences to maximize his/her well being.4. Provide assistance with the elderly’s personal care needs 4.1The elderly’s personal care needs (aids to daily living) are identified and assistance provided.4.2Specific concerns and difficulties in meeting some personal care needs are identified, clarified and modified with the elderly in order to effectively address such concerns and problem needs.Assistive devices for providing assistance for the elderly are identified and used as anizational policies and practices for reporting are followed as appropriate.The elderly’s self esteem and confidence are enhanced.Provisions for interaction between the elderly and the community are researched and developed. Developmental and progressing personal care needs are identified, acknowledged and provided for as appropriate.Empathy is demonstrated in supporting and caring for the elderly’s feelings of grief and loss.RANGE OF VARIABLESVARIABLESRANGE1.Elderly rights may be detailed inMay include:1.1Service/outcomes standards documents1.2Legislation1.3Organizational policies and practices2.Short interpersonal exchangesMay include:2.1Chatting in friendly manner2.2Inquiring about the elderly’s health 2.3Short casual exchanges2.4Effective communication2.5Dialogue2.6Question and answer/interview techniques3.Needs of the elderly May include:3.1Physical, sexual3.2Financial3.3Household assistance and maintenance3.4Religious3.5Cultural3.6Spiritual3.7Recreational3.8Social and emotional3.9Intellectual4.Factors contributing to individual difference May include:4.1Culture4.2Age4.3Economic4.4Social4.5Gender4.6Physical4.7Intellectual4.8Language4.9Spiritual4.10Marital Status5.Assistance May include:5.1Providing information and advice5.2Accompanying or providing specific services5.3Encouragement and support for decisions and actions5.4Companionship6.Maximum well being May include:6.1Independent living6.2Observation of own customs and cultural practices coming and going from environment with safety6.3Belonging to social groups6.4Frequent visits to and from family, relatives and friends6.5Companionship6.6Efficient care from caregiverVARIABLESRANGE7.Personal care needs May include:7.1Daily living including:7.1.1Maintaining personal safety7.1.2Communication (speech, writing, non-verbal communication)7.1.3Eating and drinking7.1.4Eliminating7.1.5Breathing7.1.6Mobilizing and transferring (moving from place to place and position to position)Attending to personal hygiene (bathing, laundering personal linen)7.1.8Dressing and undressing7.1.9Attending to own spiritual needs7.1.10Grooming and expressing sexuality7.1.11Toileting7.1.12Keeping appointments (Doctors, Dentists, Bankers, Lawyers)SPICE (Spice, Physical, Intellectual, Creative and Emotional) activitiesDaily Routine7.2.1Accessing education and employment7.2.2Accessing financial resources and allowances7.2.3Paying bills and regular outgoings7.2.4Shopping7.2.5Preparing meals7.2.6Climbing stairs7.2.7Maintaining household (cleaning, laundry, décor, repair)7.2.8Traveling by private and public transport7.2.9Interacting with others and socializing7.2.10Accessing leisure, recreational and sporting activitiesAssisting with self-administration of medication according to:7.3.1Organizational practice and policy7.3.2Government regulation, policy and legislation7.3.3Instructions from the elderly, their trustees, medical team and significant othersPhysical comfort and rest7.4.1Appropriate rest7.4.2Proper clothing7.4.3Fit dentures7.4.4Aids (wheelchairs, braces, walker, reading glasses)7.4.5Comfortable bed and chair7.5Privacy7.6Confidentiality7.7To be treated in a dignified, safe and comfortable manner 7.8To express success, satisfied or own feelings8.Assistive DevicesMay include:8.1Wheelchair8.2Walker8.3Cane8.4Crutches8.5Parallel Bars8.6Feeding Utensils8.7Handrails8.9Commode8.10Reading MaterialsVARIABLESRANGE9.Appropriate communication and relationship building processes May include:9.1Courtesy9.2Empathy9.3Non judgmental manner9.4Listening9.5Treating the elderly person as an individual9.6Respect for difference9.6.1Cultural9.6.2Physical9.6.3Emotional9.6.4Beliefs9.6.5Customs9.6.6Values9.6.7Religions10 Assistance may vary according toMay include:10.1The ability of the worker10.2Mental well being10.3Physical well being10.4Social well being10.5Emotional well being10.6Creative well being11.Factual information to identify the elderly’s preferences may be gathered byMay include:11.1Asking questions11.2Observing the elderly11.3Asking for clarification from the elderly11.4Asking other significant people such as relatives, friends, staffListening for relevant information concerning the elderly’s preferencesOffering choices and suggestionsConsulting professionals’ opinions and suggestions for the elderly to consider12.Assistance may vary according toMay include:12.1The ability of the worker12.2Mental well being12.3Physical well being12.4Social well being12.5Emotional well being12.6Creative well being13.Processes and aides May include:13.1Meals on wheels13.2All equipment and aids13.3Transport services13.4Around the clock caregiver13.5Occasional caregiver13.6Senior lodges accommodation13.7Trips to or visits from medical team14.Reporting May include:Changes in appearance and behavior in accordance with reporting instructions14.2Medicine chart14.3Observation log book14.4Incident and Accident ReportsVARIABLESRANGE15.Reporting may be toMay include:15.1Supervisors15.2Colleagues15.3Health workers15.4Administrator15.5Health care services15.6Emergency services15.7Community care15.8Social services15.9Relatives16.Reporting may be viaMay include:16.1Telephone16.2Hand over reports16.3Face to face16.4Written17.Social and personal well beingMay include:17.1Being independent17.2Maintenance of personal contacts17.3Control of financial affairs17.4Coming and going from environment within safety requirementsObservation of own customs and cultural practicesExercising legal, social and other obligations and responsibilities17.7Keeping and maintaining personal possessions17.8Privacy17.9Access and entitlement to respite and other services17.10 Maintaining community participation17.11Participation in programs and activities17.12Sharing knowledge and skills18.Well being may vary according toMay include:Service provision environment e.g. independent living, residential care facility, day center18.2Health Status18.3Worker’s Role18.4SPICE Status19.Provision of aids May include:19.1Referral to advisory centers19.2Information20.Spiritual needs May include:20.1Formal and informal religious observance20.2Need for private time and space for contemplation20.3Ceremonial Observances21.Aids May include:21.1Mobility21.2Hearing21.3Speech21.4Vision22.The elderly’s self esteem and confidence may be encouraged byMay include:22.1Assisting the elderly with difficult tasksClarifying and discussing the elderly’s abilities and disabilities22.3Encouraging the elderly to try new activities23.Psychological needs May include:23.1Freedom from undue stress23.2Self-esteem23.3Purpose23.4Personal identity23.5Life stage developmentEVIDENCE GUIDE1. Critical aspects of competencyAssessment requires evidence that the candidate:Worked within roles and responsibilities in a manner which accommodates and accepts individual differences of the elderlyEstablished and maintained appropriate relationship with the elderlyProvided appropriate support and assistance with the elderly’s personal care needsUnderstood and adhered to own roles and responsibilitiesUnderstood accountability and responsibility of supervisors and colleaguesConsulted with the elderly, including asking questions, observing, listening and suggestingRecognized and understood the elderly’s rights and personal preferences including the ability to list the elderly’s preferences.Demonstrated a non-judgmental attitude to the different emotional, psychological and spiritual needs of the elderly in all communications2. Required Knowledge Types, uses, specifications and maintenance of bathing paraphernaliaProcedures of bathing and dressing the elderly2.3Proper care of elders2.4Principles and procedures in taking vital signs2.5Common signs and symptoms of common illnesses2.6Principles and procedures of medicine administration2.7Relevant plan of care, roles and responsibilities of caregiverRelevant policies, protocols and practices of the certain organizations in relation to services to the elderly2.9Process of ageing2.10Different religious, cultural, spiritual, physical and ceremonial perspectives2.11Causes, implications and treatment of dementia and other elderly related conditions2.12Depending on the work, roles or services provided, specific knowledge of particular groups or issues may be required like:2.12.1Alcohol and other drugs2.12.2Cultural and linguistics diversity2.12.3Risk of self harm2.12.4Women2.12.5Men2.12.6Community education2.12.7Mental health2.13Common problems of the elderly and their ramifications 2.14Different cultural requirements and preferences2.15Factors giving rise to grief and loss in the elderly2.16Safety risks to the elderly2.17Major systems of the body3. Required SkillsAbility to establish and maintain a relationship that takes into account the elderly’s individual differences (e.g. age, abilities, disabilities, cultural background)Oral communication skills (language skills) and non-verbal communication skills (e.g. touch, smiling, etc.) necessary to develop a trusting relationship with an elderly. Language skills may be English, mother language or technical language (medical terms) as required by employment service or organizationOral communication skills (language competence) required to fulfill job roles as specified by the employment organization/service. Oral communication skills include asking questions, clarifying understanding of the elderly’s preferences and expressing encouragement in oral communication. Service/organization may require competence in English or native language, as required by the elderly.3.4Reading and writing skill (literacy competence) required to fulfill job roles as specified by employment organization/service. The level of skills may range from the ability to write short messages or a shopping list, to assist the elderly with banking, reading of mail, answering the phone, receiving messages etc. the employment service/organization may require competence in a language other than English, depending on job request3.5Basic counseling4.Resource ImplicationsThe following resources should be provided4.1A childcare workplace4.2Facilities, equipment, supplies and materials relevant to the unit of competency5.Methods of AssessmentCompetency in this unit must be assessed through:Demonstration with questioningInterview6.Context of AssessmentCompetency may be assessed in the workplace or in a simulated work setting.UNIT OF COMPETENCY:PROVIDE CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDSUNIT CODE:HCS323306UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required in providing support and assistance to maintain quality care for people with special needs to be able to enhance their abilities to communicate and be independent; responding to the physical, medical, health and safety, personal care and home maintenance requirements of people with disabilities. ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Establish and maintain appropriate relationship with people with special needsAll dealings with people with special needs are aimed at generating a trusting relationship which includes protecting confidentiality, privacy, individual choices and the right to decision making.Respect for individual differences is demonstrated in all dealings with people with special needs.Support for the interests, rights and decision making of people with special needs is demonstrated in all dealings.1.4People with special needs are actively encouraged and supported to communicate ideas, feelings and preferences.2.Provide appropriate support to people with special needsAll support to people with special needs is provided in accordance with their needs, rights and self determination.Assistance is provided to people with disabilities according to the employment organization rmation required by people with special needs are identified and provided.Reactions and limitations regarding differences are recognized and appropriate assistance is sought to ensure that the rights of people with special needs are upheld.3.Assist in maintaining well being of people with special needs.People with special needs are provided with support in maintaining a clean, safe and comfortable environment.Situations of risk to health and safety are responded to in accordance with established and approved health and safety procedures.People with special needs are actively encouraged to practice self expression.Rights and responsibilities of people with special needs are discussed with them professionally and in a non-threatening and non-critical ways.Strategies are developed for people with special needs to assert self terms of accomplishments and achievements.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables4.Assist people with special needs to identify and meet their needs4.1The dignity, privacy and personal choice of people with special needs in relation to needs are upheld.4.2People with special needs are assisted to identify, select and prioritize their specified nursing needs.People with special needs are assisted to identify, select, prioritize and fulfill or implement their social, physical, intellectual, creative and emotional activities.People with special needs are assisted to select and develop strategies to meet their requirements in order to achieve their nursing needs.5.Assist people with special needs in maintaining an environment that enables maximum independent living5.1The types, frequency and triggers of challenging behaviors of a person with special needs are identified, assessed and researched.5.2Strategies for the prevention and management of challenging behavior/s are planned and implemented according to approved safety procedures.5.3People with special needs are encouraged and supported to express self.5.4Independent thinking (such as decision, opinion and preferences) by people with special needs are encouraged and supported.5.5Strategies that would promote independence of people with special needs are developed and implemented.RANGE OF VARIABLESVARIABLESRANGE1.Tools and equipment May include:1.1Bed with side rails1.2Night Light1.3Handrails1.4Assistive device (wheelchair, cane, walker and crutches1.5Commode1.6Feeding Utensils1.7Clock1.8Reading Materials1.9Activity Kit2.Individual differences May include:Daily living such as:2.1.1Culture2.1.2Age2.1.3Economic2.1.4Social2.1.5Gender2.1.6Physical2.1.7Emotional2.1.8Intellectual2.1.9Language2.2Rights may be detailed in:2.2.1Service/outcomes standards2.2.2Legislation2.2.3Organizational policies and practice2.3Support will be in the Context for services offered including:2.3.1Personal support2.3.2Employment support2.3.3Community access2.3.4 Accommodation support2.3.5Lifestyle support3.Assistance May include:3.1Providing information3.2Assistance with mobility or providing specific support such as transport3.3Encouragement and support for decisions and and actions3.4General household assistance and maintenance4. DifferencesMay include:Individual (age, gender, ability, history, personal preferences)4.2Cultural4.3Spiritual4.4Sexual preference5. Rights May include:5.1Choose for oneself5.2Have meaningful work5.3Privacy5.4Dignity5.5Confidentiality5.6Self determination5.7Appropriate support5.8Skill development5.9Advocacy5.10Being treated as a valued individual5.11Fair treatment5.12Right to enter into a relationship5.13Right to express sexuality6. Responsibilities May include:6.1Act within the law6.2Treat others with consideration and respect6.3Abide by family obligationsAbide by the policies and procedures of the services being usedVARIABLESRANGE7.Personal needs may include providing assistance withMay include:Daily living including:Maintaining personal safetyCommunication (speech, writing, non-verbal communication)Eating and drinkingEliminatingBreathingMobilizing and transferring (moving from place to place and position to position)Attending to personal hygiene (bathing, laundering personal linen)Dressing and undressingAttending own spiritual needsGrooming and expressing sexuality7.2Physical/instrumental activities of daily living:Accessing education and employmentAccessing financial resources and allowancesPaying bills and regular outgoingsShoppingPreparing mealsClimbing stairsMaintaining household (cleaning, laundry, décor, repairs)Traveling by private and public transportInteracting with others and socializingAccessing leisure, recreational and sporting activities7.3Assisting with self-administration of medication according to:7.3.1Organizational practice and policy7.3.2Government regulation, policy and legislation7.4Physical comfort and rest7.5Pain management7.6Maximization of independence and personal preferences7.7Empowerment e.g. Enhancing of clients ability to communicate, act independently and uphold rights and responsibilities8.Strategies to meet needs May include:Responding to requirements arising from differencesUtilizing personal support equipment e.g. chair lifts, wheelchairs, hearing impaired phones, etc.8.3Enlisting specialist skills9.Support may be providedMay include:9.1In the clients home9.2At residential or other services10.Relevant legislation and policies on health and safetyMay include:10.1Occupational health and safety10.2State health acts10.3EEO legislationOrganizational policies and guidelinesDaily livingMedicationsDealing with changes in physical or mental well beingOccupational Health and SafetySexual HarassmentAbuse prevention11.Prevention and management of challenging behavior May include:11.1Recognizing triggers and deflecting them11.2Using active listening and observation skills11.3Ensuring effective communication11.4Seeking expert assistanceEVIDENCE GUIDE1.Critical aspects of competencyAssessment requires evidence that the candidate:Established and maintained appropriate relationship with people who have special needsProvided appropriate support to people with special needsAssisted in maintaining the well being of people with special needsAssisted people with special needs to identify and meets their needs2. Required Knowledge Relevant organizational policies and procedures and responsibilities within itRelevant policies, protocols and practices of the organization in relation to own work activitiesBasic knowledge of different types of disabilities and their effects on clients needUnderstanding of support requirements for people with special needsDifferent religious, cultural, spiritual, physical, specific knowledge of particular groups or issues may be required like the following:2.5.1Alcohol and other drugs2.5.2Cultural and linguistic diversity2.5.3Risk of self harm2.5.4Women2.5.5Men2.5.6Community education2.5.7Mental healthOrganizational philosophy and goalsLegislative provision in relation to the rights of people with disabilitiesBasic knowledge of human, social, psychological, cognitive and physical developmentRole and responsibility of self and others in the organizationOrganization’s definition of challenging behaviorRelevant support equipment (and technologies) and related occupational health and safety requirements regarding their useImpact of particular types of disabilityPrinciples of empowerment/disempowerment in relation to people with special needsOccupational health and safety guidelinesCultural factors affecting people with special needs requirementsUnderstanding of regulations and guidelines governing the handling of medication3.Required SkillsInterpersonal skills appropriate to work with people with special needsOral communication skills (language skills) necessary to develop a trusting relationship with people with special needs. Language may be English or community language as required by service or organization3.3Communication3.4Team work3.5Negotiation3.6Use of equipment3.7Interpersonal communication3.8Observation as required by job role3.9Assessment as required by job role4.Resource ImplicationsThe following resources should be provided:A child care workplaceFacilities, equipment, tools, supplies and materials relevant to the unit of competency.5.Methods of AssessmentCompetency in this unit must be assessed through:Demonstration with questioningInterview6.Context of Assessment6.1Competency may be assessed in the workplace or in a simulated workplace setting.UNIT OF COMPETENCY:Assist in the care of animalsUNIT CODE:HCS913401Unit descriptor:This unit of competency covers introductory level skills in the basic care of quiet, well-handled animals under supervision.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Explore workplace activities and basic terminology1.1Industry terminology is used to describe and identify animal care workplace activities.1.2Animal care workplace tasks are identified and ranked in order of importance to animal wellbeing and general health.1.3Potential occupational health and safety (OHS) risks when working with animals are identified and reporting requirements confirmed.1.4Daily workplace information and documentation requirements are confirmed with supervisor.2.Maintain a clean workplace2.1Floors benches and other flat areas are cleaned in accordance with workplace protocols.2.2Animal housing areas are cleaned in accordance with workplace protocols.2.3Waste and soiled bedding is disposed of in accordance with workplace protocols.3.Assist in feeding animals3.1Food stuffs are identified and categorized for specific animal dietary needs.3.2Equipment used in food preparation and distribution is made ready for use.3.3Assistance is provided to experienced staff in the preparation and distribution of meals.3.4Equipment and materials are cleaned and stored in accordance with organizational policies and procedures.4.Report basic animal behavior and health status4.1Characteristics of animal behavior are identified.4.2Signs of healthy, sick or distressed animals are identified and behavior and health status is reported to supervisor.RANGE OF VARIABLESVARIABLESRANGEAnimal care workplace tasks May include:Assisting in heath care of animalsEnclosure and bed cleaning and bedding replacementEquipment and consumables stocktake and orderingExercising animalsFeeding and watering animalsFollowing environmentally sustainable work practicesGrooming and animal cleaningInformation collection, record and resource updateObserving animal behavior and reportingTaking messages and relaying information to appropriate personCleaning workplace and equipment.OHS risks when working with animals May include:Animal bites, envenomation, kicks, scratches and crush injuriesBiological hazardous waste and sharps disposalHandling of chemicals and medicinesGas leakageInhalation of aerosol particlesIntraocular contaminationManual handling, including carrying, lifting and shiftingNeedle pricks and cuts from other sharpsRelease of infective agents (animal and human)Slippery or uneven work surfacesZoonoses.Daily workplace information and documentation May include:Accident and incident recordsAnimal feeding, health and treatment recordsAnimal identification and historyOHS and emergency procedures and contact informationEquipment inventory, damage and repairs registersProvisions records of current stock and items used and items requiredStaff work roster.Characteristics of animal behavior May include:4.1 Indicators of stress:Aggressive behaviorSubdued behaviorTremblingVocalization4.2 Confidence and willingness to be approached gestures:4.2.1 Relaxed body tone and tail wagging4.2.2 Standing still or remaining sitting or laying down when approached4.3 Defensive gestures:4.3.1 Defending territory, other animals or food4.3.2 Growling, barking, hissing and spitting4.3.3 Hair on topline being raised4.3.4 Lunging forward4.3.5 Pecking4.3.6 Striking out with paws4.4 Submissive gestures:4.4.1 Lowering body4.4.2 Rolling onto back4.4.3 Tail between legs4.4.4 Turning away from handler.EVIDENCE GUIDECritical aspects of competencyAssessment requires that the candidate:Confirmed industry terminology used to describe daily work routines and to report observations and activities to supervisorCleaned work areas and animal housing in accordance with OHS and organization policies and proceduresAssisted in the preparation and distribution of food under supervisionRelated basic animal behavior to animal categories and report observations of live animal behavior and health status to supervisor.The skills and knowledge required to assist in the care of animals must be transferable to a range of work environments and contexts and include the ability to deal with unplanned events.Required knowledgeAnimal temperaments and behaviors related to the associated hazards and risks to animals and staff during animal feeding and cleaning of housingBasic awareness of natural animal behavior relating to the characteristics of the species, age, health status and social needsBasic nutritional requirements for animals, including water cleaning techniques and related safety issues for general workplace and animal housingPrinciples of animal welfare and ethicsProcesses that support environment and resource efficienciesRelevant organizational policies and procedures, including OHS and emergency procedures, animal welfare and waste disposal requirementsSafe work practicesStorage, preparation and presentation requirements for foodTypes of food and food supplements and their basic role in animal dietsTypes of information that has to be reported and recorded in animal care workplacesWorkplace hygiene standards, disinfectants, cleaning agents, cleaning techniques and cleaning equipment and materials.Required skillsEmploy safe and environmentally responsible organizational systems and procedures when handling animals and feedDocument and report basic workplace information related to the daily care of animalsMaintain the highest standards of hygiene and infection control at all times to reduce the risk of infection and cross-infectionParticipate in arrangements for maintaining the health and safety of all people and animals in the workplaceUndertake work with animals as directed under supervisionUse equipment and materials correctly and in accordance with manufacturers' specifications.Numeracy skills to estimate, calculate and record routine workplace measuresOral communication skills/language to fulfill the job role as specified by the organization, including questioning, active listening, asking for clarification and seeking advice from supervisorInterpersonal skills to work with and relate to people from a range of cultural, social and religious backgroundsProblem-solving skills to select required materials and equipment and prioritize tasksUse safe manual handling techniques and/or equipmentUse safe waste handling and disposal procedures.Resource ImplicationsThe following resources should be provided:Animal care workplaceMaterials, tools and equipment relevant to the proposed activity or taskMethods of AssessmentCompetency in this unit must be assessed through:Written examinationInterviewDemonstration with questioningContext of Assessment6.1 Competency may be assessed in the workplace or in a simulated workplace setting.UNIT OF COMPETENCY:PROVIDE animal care hygiene routinesUNIT CODE:HCS913402Unit descriptor:This unit of competency covers the responsibilities and procedures required to provide daily care of animals, including the cleaning of animal housing and grooming or cleaning of animals under supervision.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of publication.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables1.Confirm workplace animal care routine schedules1.1Daily, weekly and periodical workplace routine schedules are identified and confirmed with (supervisor) appropriate household staff 1.2Personal workplace responsibilities are clarified.1.3Workplace schedule and recording documents are collected and updated as required.2.Check animals2.1Animals under personal responsibility during (shift) household work are clarified.2.2Animal status is verified via records or verbal reports.2.3Animals are counted and basic behavior is noted at beginning of (shift) household work.2.4Changes in animal numbers, behavior or condition are reported to (supervisor.) appropriate household staff2.5Animals under personal responsibility are checked and status reported.3.Maintain a clean workplace3.1Floors benches and other flat areas are cleaned in accordance with workplace (protocols) SOPs.3.2Animal housing areas are cleaned in accordance with workplace (protocols) SOPs3.3Waste and soiled bedding is disposed of in accordance with workplace (protocols.) SOPs.3.4Damage to housing and equipment is identified and reported.3.5Post-cleaning procedures are completed.plete hygiene practices for animals4.1Hygiene control methods for a range of animals are identified and practiced.4.2Basic animal hygiene inspection is performed and cleaning needs of nominated animals are identified.4.3Animals are bathed or cleaned under supervision.4.4Grooming techniques are determined in accordance with individual animal requirements.4.5Animals are groomed according to individual needs under supervision.plete post-hygiene care of animals5.1Animals are returned to housing.5.2Washing equipment is cleaned and stored.5.3Grooming tools are cleaned, checked and stored.5.4Damaged tools are reported to (supervisor.) appropriate household staff.5.5Supplies are audited and documented in accordance with workplace procedures.5.6Workplace documents are updated as required.RANGE OF VARIABLESVARIABLESRANGEWorkplace routines May include:Assisting others in completion of tasks within limits of current level of competenceCatching and handling animals under supervisionChecking animals for signs of distress, illness and injuryChecking security and repair of animal housing, equipment and general facilityCleaning and grooming animals under supervisionCleaning and preparation of animal cages, enclosures, exhibits, displays, general work areas, office, reception and customer service areasConfirming all animals are in their cages or enclosuresDocumenting work tasks in accordance with workplace proceduresOperating general equipment used to complete workplace cleaning routines Picking up rubbish, removing branches or other unsightly items not part of exhibit or animal housingReporting animal health concerns to supervisorStocktaking and re-supply of itemsTimeframes for completing tasks.Animals May include:Animals commonly encountered within the industry workplace and may cover both native and introduced speciesAnimals from the six major animal groups (mammals, birds, reptiles, amphibians, fish and invertebrates).Animal status May include:Counting animalsObserving and reporting unusual behavior for nominated animal:Aggression or docility (depending on animal)Disinterest in surroundings, other animals, people or usual stimuliExcessive licking, scratching and rubbing LethargyNest buildingSelf mutilationTremblingVocalizingObserving and reporting indicators of illness or injury:BleedingChanges in drinking or eating patternsLameness or reluctance to move and vocalizing when attempting to moveSwellingUnusual amounts, color or texture of feces.Maintaining a clean workplace May include:4.1 Animal housing:4.1.1 Adjusting animal housing features according to weather and climatic conditions4.1.2 Collection and removal of feces4.1.3 Completing cleaning routines for sick or quarantined animals to avoid cross-contamination4.1.4 Emptying and cleaning water and feeding receptacles using approved cleaning products and methods4.1.5 Refilling water containers4.1.6 Removing rubbish from housing and surrounding areasVARIABLESRANGE4.1.7 Removing soiled bedding and disposing in approved area4.1.8 Replacement of housing furniture items, such as vegetation and behavior stimulation items under direction of supervisor4.1.9 Resetting of clean bedding materials4.1.10 Washing down of toilet areas to remove urine and faeces using approved cleaning products and methods4.2 General work area cleaning:4.2.1 Emptying rubbish bins, picking up general litter within the workplace4.2.2 Vacuuming, sweeping, floor cleaning 4.2.3 Using non-disrupting cleaning methods to control potential biohazards, when required4.2.4 Washing and wiping down work areas, benches and equipment4.3 Storing equipment to avoid slip and trip hazards4.4 Reporting damaged equipment.Hygiene control practices May include:5.1 Aseptic technique5.2 Checking animals skin, coat, shell, carapace or other external features for:5.2.1 Foreign objects such as grass seeds, sticks or other vegetation and hardware, such as nails 5.2.2 General condition 5.2.3 Signs of coat, skin, shell and carapace shedding5.2.4 Signs of damage, including cracks, breaks, splits, exudates and, tenderness5.2.5 Signs of dirt, feces, food or other items5.2.6 Signs of parasites, including presence of eggs, blisters or other lesions, rubbed areas of coat, skin texture changes and color changes5.3 Completing infection control procedures as required5.4 Grooming animals to remove shedding coat or skin, if required, or for general health and wellbeing5.5 Isolating potentially contagious or ill animals under supervision5.6 Personal hygiene practices especially washing and drying hands (e.g. before and after animal contact)5.7 Providing housing furnishings to assist animal to complete own shedding process5.8 Referring to supervisor animals that may require:5.8.1 Wound and injury management treatment5.8.2 Examination in relation to potential contagious conditions5.8.3 repairs to shell5.9 Use of personal protective equipment5.10 Washing animal to remove dirt, foreign objects, parasites and other undesirable items.Workplace documents May include:Animal health recordsChemical registerDiary, rosters and task completion and timeframe recordsEquipment use, damage and repair registerFacility damage and repair registerIncident reportsMessage recording systemsStock control recordsSafe operating procedures.Evidence GuideCritical aspects of competencyAssessment requires that the candidate:Confirmed animal care routines required, clean and maintain animal housing and related facilitiesMaintained animal comfort and health through cleaning and grooming of animalsReported and documented personal animal care dutiesMonitored animals and reported issues as required according to workplace protocols and procedures.The skills and knowledge required to complete animal care hygiene routines must be transferable to a range of work environments and contexts and include the ability to deal with unplanned events.Required KnowledgeAnimal care and hygiene principlesAnimal housing cleaning techniques and equipmentAnimal temperaments and behaviors related to the associated hazards and risks to animals and staff during animal handling and cleaning of housingBasic animal grooming techniques and equipmentBasic awareness of natural animal behavior relating to the characteristics of the species, age, health status and social needsCommon diseases, ailments, injuries and other impacts on animal health and wellbeing Housing, exercise, social and activity needs of animalsIndicators of poor response to treatment or management of young, ill, injured or compromised animalsOrganization policies, procedures and requirements, including OHS and emergency proceduresPrinciples of animal welfare and ethicsProtocols, legal and ethical considerations in documenting observations, measurements, treatments and decisions on animal careRegulations relating to the disposal of hazardous wasteRelevant occupational health and safety (OHS) and animal welfare legislative requirements and codes of practiceSafe animal handling techniques and proceduresSafe use of chemicals and cleaning agentsTerminology used to identify animals and describe their behaviorWorkplace hygiene standards, disinfectants, cleaning agents, cleaning techniques and cleaning equipment and materials.Required SkillsEmploy safe and environmentally responsible organizational systems and procedures when working with animalsIdentify common indicators of the presence of disease injury, compromised health or distress in animalsInterpret and report basic workplace information related to the daily care of animalsMaintain the highest standards of hygiene and infection control at all times to reduce the risk of infection and cross-infectionObserve, document and report findings on animal health and behavior using workplace protocols and proceduresParticipate in arrangements for maintaining the health and safety of all people and animals in the workplace Prepare materials, tools and equipmentUse equipment and materials correctly and in accordance with manufacturers' specificationsLiteracy skills to follow sequenced written instructions, and record information accurately and legiblyOral communication skills/language to fulfill the job role as specified by the organization, including questioning, active listening, asking for clarification and seeking advice from supervisorNumeracy skills to estimate, calculate and record routine workplace measuresInterpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilitiesUse safe manual handling techniques and/or equipmentUse safe waste handling and disposal procedures.Resource ImplicationsThe following resources should be provided:Animal care work placeMaterials, tools and equipment relevant to the proposed activity or taskMethods of AssessmentCompetency in this unit must be assessed through:Written ExaminationInterviewDemonstration with questioningContext of Assessment6.1 Competency may be assessed in the workplace or in a simulated workplace setting.UNIT OF COMPETENCY:TRIM AND PRUNE LANDSCAPE PLANTSUNIT CODE:AGR611376UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to trim and prune landscape plant based on the purposes of such landscape maintenance activity.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesIdentify trimming and pruning requirementsLandscape plants and their parts that are in need of trimming and pruning are distinguished according to landscape maintenance standards (LMS).Purpose and method of pruning are determined according to LMS.Utility services are located using site plans and in consultation with concerned persons or authority.Access to the site is determined in consultation with concerned persons or authority.Occupational Health and Safety (OHS) hazards are identified, risks assessed and reported to concerned persons or authority.Prepare for trimming and pruning operationsTools, supplies and equipment are prepared in accordance with the work requirements.Pre-operational and safety checks are carried out on tools and equipment according to manufacturer’s specifications and industry work practices.Prescribed safety and personal protective equipment (PPE) is selected, used and maintained. Perform trimming and pruning Safety and warning devices are installed around the site during and between work periods.Landscape plants are trimmed and pruned in accordance with work program and LMS.Trimming and pruning of landscape plants are done using prescribed tools and equipment.Sterilizing agent/compound are applied on pruning wounds in accordance with LMS.Tasks are conducted using appropriate PPE. Perform post-trimming and pruning activitiesTrimming and pruning wastes are collected and disposed from the site in accordance with environmental standards and LMS.Recommended manual handling techniques are used when lifting or moving heavy loads.Tools and equipment are cleaned, maintained and stored according to LMS.Maintenance of clean and safe area is undertaken throughout and on completion of work.Work outputs are recorded or reported to concerned persons or authority according to industry practices.RANGE OF VARIABLESVARIABLESRANGELandscape plantsMay include:Shrubs and hedgesVinesPalmsBamboosTreesPurposeMay include:Create and maintain form and shape of landscape plantPromote healthDirect or control growthEncourage flowering and fruitingRemove/minimize risk/hazardUtility servicesMay include:Aboveground utilitiesElectrical and communication linesCable/TV linesUnderground utilitiesIrrigation and domestic water distribution lines Electrical and communication linesCable/TV linesDrainages and seweragesConcerned persons or authorityMay include:SupervisorProperty management officer Home ownerInspectorHazardsMay include:Disturbance or interruption of servicesSolar radiationPollutants (e.g. gaseous, suspended particulate matters)NoiseManual handling of moving powered equipment or parts, sharp tools and materialsUneven landforms/surfacesFlying and falling objectsRisksMay include:Risk to co-workers, equipment, other people and animals external to the workplace (e.g. members of the public, stray pets and wildlife)Risk to natural environmentVARIABLERANGETools, supplies and equipmentMay include:Hedge trimmers (HT): Power and manualShears: Pruning, lopingSaws: Pruning saws, chain saws, bow sawsPole/Tree prunerTelescopic shaft/high branch pruning chain sawsLadder/adjustable ladderBasket type boom/cherry pickerSterilizing agent/pruning compoundSafety and PPEMay include:Early warning devicesOverallGlovesGogglesEar muff/plugsGas maskSafety belt/harnessClimbing ropes/gadgetsHard hatShoes/safety shoesReflectorized vest (depends on location of work)Early warning devicesMay include:Traffic conesWarning tapesWarning signageSterilizing agent/ compoundCoal tarBituminous pruning compoundLatex Paint with fungicideFungicideTrimming and pruning wastesMay include:Tops or shootsBranchesTwigsLeavesFlowers and fruitsMaintenance of clean and safe areaMay include:Keeping public access paths and roads clear of debris, waste, tools and equipmentDisabling tools and equipment after useUsing signage and barriers where necessaryRemoving debris and waste from the work areaEVIDENCE GUIDE 1. Critical Aspects of CompetencyAssessment requires evidence that the candidate:Identified trimming and pruning requirementsPrepared supplies, materials, tools, equipment and PPETrimmed and pruned landscape plantsApplied sterilizing agent/compound Performed post-trimming and pruning operationsObserved OHS practices2. Required Knowledge Types of landscape plants, their characteristics and growth habitTechniques, principles and procedures of trimming and pruning applicable to plant types and plant factors, environmental and cultural considerations and objectives of the tasksEffects of trimming and pruning operations on plant growth and developmentFunctions and uses of tools and equipmentHygiene practices and plant health principles relevant to trimming and pruningHazards/risks and responsibilities associated with working in a publicly accessible situationValues:Diligence Time consciousnessCost consciousnessHygiene consciousnessPersistenceSystematic and organized3. Required SkillsUsing of appropriate tools and equipment and prescribed safety/protective devicesUnderstanding work proceduresParticipating in teams and contributing to team objectivesCommunication skills in receiving instructions and rendering even simple oral and written reportsMaintaining tools and equipmentMinimizing environmental disturbances 4. Resource ImplicationsThe following resources should be provided:Landscape plants and/or landscaped areaTools, equipment and supplies relevant to the activityProtective/safety gadgets5. Methods of AssessmentCompetency in this unit must be assessed through:Direct Observation with Oral QuestioningInterviewPortfolio 6. Context of AssessmentCompetency may be assessed individually in the actual workplace or simulation environment in TESDA accredited institutions.UNIT OF COMPETENCY:PERFORM WEEDING AND CULTIVATIONUNIT CODE:AGR611377UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to conduct weeding operations and soil cultivation activities. This is purposely to minimize competition and to improve soil aeration and water absorption/retention, respectively for better growth and development of the landscape plants. ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesDetermine requirements for weeding and cultivation activityWeed species and “volunteer” plants (“’invaders”) that are out-of-place and considered undesirable in the landscape are identified based on specific landscape maintenance guidelines or as per instructions.Landscape areas needing weeding and cultivation are identified based on instructions or in accordance with LMSPrepare for weeding and cultivation operation List of weeds and “volunteer plants” and the map of specific landscape areas are prepared and securedMethod and purpose of weeding are determined based on the type of weed species and out-of-place “volunteer” speciesTools, supplies and equipment needed are made ready and available for use according to the types of weeds and “volunteer” species that needs removalAppropriate safety protective devices are prepared for useConduct weeding and removal of “volunteer” species Weeds and out-of-place “volunteer” plant species in the landscape are removed and disposed in accordance with landscape maintenance standard or as per instructions.Weeds and out-of-place “volunteer” plant species are removed using prescribed tools and equipmentTasks are done using appropriate safety/protective devicesDetermine compacted soil Compacted soil or soil that is having problem with aeration, water infiltration and conditions for root development is determined as per established practiceEffects of compacted soil on root development and anchorage are recognizedMethod and purpose of soil cultivation are determined based on the conditions of the soilCultivate compacted soil Compacted soil is cultivated simultaneous with weeding operations in accordance with landscape maintenance standards or as per instructionsSoil cultivation is done using appropriate tools and equipmentTask is performed using prescribed safety/protective devicesPerform post- weeding and soil cultivation activitiesTools and equipment are cleaned, maintained and stored as per instruction of in accordance with LMSMaintenance of clean and safe area is undertaken throughout and on completion of workWork outputs are recorded or reported to concerned persons or authority according to industry practicesRANGE OF VARIABLESVARIABLESRANGEWeed species and volunteer plants (invaders) May include:WeedsGrassSedgesShrubs VinesOut-of-place “volunteer” plant species are those that grow naturally in the site and are competing with desirable plants, making the site ugly and/or are eye-sore in the landscape. Volunteer species can be landscape plants but is not included in the landscape designLandscape areasMay include: Lawn Flower bedsHedges and shrubs landscape areaTree lawn or tree planting vergesMethods of weed controlMay include:Manual weedingMechanical weedingChemical weeding Purpose of weeding May include:Release the desirable landscape plants from competition of weeds and out-of-place “volunteer” speciesImprove the health conditions of the landscape plants Lessen susceptibility of the landscape plants from pest and disease attackMethods of soil cultivationMay include:Manual MechanicalPurpose of soil cultivationMay include:Improve soil structure, porosity, aeration and water infiltrationImprove conditions for root system development and root anchorageImprove water and nutrient absorptionEnhance soil macro and micro-organisms activitySupplies, tools and equipment for weeding operationsMay include:Small bolo “dulos”Scythe (“Karit”)Small round/flat barSpadeTrowelChemicals (Types: Selective herbicide; Wide spectrum) Tools and equipment for soil cultivatorMay in clued:Small bolo (“dulos”)Small round/flat barSpadeSoil cultivating machineProtective/safety devices used in weeding and cultivationMay include:GogglesOveralls, glovesReflectorized vest (depends on location of work)Maintenance of clean and safe areaMay include:Keeping public access paths and roads clear of debris, waste, tools and equipmentDisabling tools and equipment after useUsing signage and barriers where necessaryRemoving debris and waste from the work areaEVIDENCE GUIDE Critical Aspects of CompetencyAssessment requires evidence that the candidate:Determined requirements for weeding and cultivation activityPrepared for weeding and cultivation operationConducted weeding and removal of “volunteer” plant speciesDetermined compacted soilCultivated compacted soilConducted post weeding and soil cultivation operationsUsed/operated tools and equipment properlyUsed prescribed protective/safety gadgetsRequired Knowledge Recognition of the effects of weeds and undesirable “volunteer” species (invaders) on landscape plantsKnowledge in distinguishing weeds and undesirable “volunteer” speciesUse of weed control and soil cultivation methodFunctions, uses and maintenance of tools and equipmentValues:Diligence Time consciousnessCost consciousnessHygiene consciousnessPersistenceSystematic and organizedRequired SkillsUse of appropriate tools and equipment and prescribed protective/safety devices in weeding and soil cultivationCommunication skills in receiving instructions and rendering even verbal reports about the completed taskResource ImplicationsThe following resources should be provided:Landscape areaNecessary tools and equipmentRelevant supplies and materialsMethods of AssessmentCompetency in this unit must be assessed through:Direct Observation with Oral QuestioningInterviewPortfolioContext of AssessmentCompetency may be assessed individually in the actual workplace or simulation environment in TESDA accredited institutions.UNIIT OF COMPETENCY:WATER PLANTSUNIT CODE:AGR611379UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to maintain the health and vigor of the landscape plants through proper watering/irrigation.ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesDetermine requirements of watering/irrigating landscape plantsImportance of water to growth and development of landscape plants and the effects of water stress (less or excess water) to plants are recognized as per established practice.Landscape plants suffering from less or excessive watering are determined using some visually observable plant and soil conditions and/or guidelines.Prepare for watering/irrigation activityAmount and frequency of watering/irrigation of plants are determined in accordance with LMS or as per instructions.Tools, supplies and equipment needed are prepared based on the method of watering and/or irrigation to be used.Prescribed protective/safety devices are made ready and available for use.Conduct watering/irrigation of plant Watering or irrigating of plants is done in accordance with the basic principles or standard practice or as per instructions.Watering/irrigation is performed using the irrigation tools and equipment appropriate to the methods selected.Task is performed using the prescribed protective/safety gadgets.Perform post-watering/irrigation activitiesTools and equipment are cleaned, maintained and stored as per instruction of in accordance with LMS.Maintenance of clean and safe area is undertaken throughout and upon completion of work.Work outputs are recorded or reported to concerned persons or authority according to industry practices.RANGE OF VARIABLESVARIABLESRANGE1. Importance of water to plantsMay include: Maintains of vital physiological processes in plants Primary raw material for photosynthesis or food manufactureMaintains of turgidity of the cells Helps in the translocation of nutrients, food and other assimilates Maintains the health conditions of the plant 2. Plant conditionsMay include:Visually observable conditions of plants suffering from water stressWilting and die backChange in color and appearance of the leavesPremature falling of leaves/defoliation3. Soil conditionsMay include:Visually observable conditions of soil suffering from water stressWhen dryToo dustyCracks on soil When waterlogged or over-wateredToo wet Muddy 4. Amount and frequency of wateringMay include:Determining when and how much to irrigate may include:Observation of the conditions of the plantObservation of the conditions of the soilUse of moisture meter5. Methods of watering/irrigationMay include:The methods of watering depends on the kind of landscape plants/landscape areas and available facilities:Overhead irrigation: overhead sprinkler, pop-up etc. Drip irrigationFurrow irrigationBasin irrigation6. Tools and equipmentMay include:Depending on the method, the following may be needed: Water hose with and without sprinklersWater truckIrrigation system installedPlumbing tools7. Protective/safety devicesOverallsGlovesHat/hard hatRain bootsReflectorized vest (depends on the location of work) 8. Maintenance of clean and safe areaMay include:Keeping public access paths and roads clear of debris, waste, tools and equipmentDisabling tools and equipment after useUsing signage and barriers where necessaryRemoving debris and waste from the work areaEVIDENCE GUIDE Critical Aspects of CompetencyAssessment requires evidence that the candidate:Determined requirements of watering/irrigating plantsRecognized importance of water to plants and the consequent effects of less or over-wateringDistinguished plants needing watering and plants in excess of watering or suffering from waterlogged conditionsPrepared for watering/irrigation activity as per instructions Conducted watering/irrigation using the prescribed tools, supplies and equipment and in accordance with standard practicePerformed post-watering/irrigation activityRequired Knowledge Procedures and techniques in watering/irrigationFunctions, uses and maintenance of tools and equipment for efficient watering/irrigationValues:Diligence Time consciousnessCost consciousnessHygiene consciousnessPersistenceSystematic and organizedRequired SkillsUse of appropriate tools and equipment and prescribed protective/safety devices in watering/irrigationCommunication skills in receiving instructions and rendering even verbal reports about the completed taskResource ImplicationsThe following resources should be provided:Landscape area/landscape plantsTools and equipmentProtective/safety gadgetsMethods of AssessmentCompetency in this unit must be assessed through:Direct Observation with Oral QuestioningInterviewPortfolioContext of AssessmentCompetency may be assessed individually in the actual workplace or simulation environment in TESDA accredited institutions.UNIIT OF COMPETENCY:CONTROL AND PREVENT PLANT PEST AND DISEASESUNIT CODE:AGR611380UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to determine types of pests and diseases and their prevention and control measures ELEMENTSPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesDetermine requirements of preventing and controlling plant pests and diseasesInfested and diseased landscape plants are determined based on plant conditions, symptoms and signs and other manifestation of infestation and infection.Pests and diseases are identified and classified using general classification guidelines. Life cycle or various life stages of pests from eggs, larvae, pupa and adult and their mode of attack or infestation are known.Life cycle or various life stages and signs and symptoms of plant diseases and their mode of attack are known.Access to the site is determined in consultation with concerned persons or authority.Occupational Health and Safety (OHS) hazards are identified, risks assessed and reported to concerned persons or authority.Prepare for application of pests and disease prevention and control measuresMethod of prevention and control is determined based on types of pests and diseases, their mode of attack and extent of infestation and infection.Tools, equipment, supplies and materials relevant to the method of prevention and control are prepared.Prescribed safety and personal protective equipment (PPE) is selected in accordance with work requirements.Apply pest and disease prevention and control measuresManual and biological method of prevention and control of pest and disease are applied whenever applicable.In case of using chemical and bio-pesticides, the frequency and dosage of application is determined based on types of pests and diseases and extent of attack and in accordance with LMS or manufacturer’s recommendation.Pest and disease prevention and control measures are applied in accordance with to OHS requirements and Fertilizer and Pesticide Authority (FPA) guidelines.Task is performed using prescribed tools, supplies and appropriate protective/safety devices.Perform post- prevention and control measures Tools and equipment are cleaned, maintained and stored according to LMS.Maintenance of clean and safe area is undertaken throughout and on completion of work.Work outputs are recorded and reported to concerned persons or authority according to industry practices.RANGE OF VARIABLESVARIABLESRANGELandscape plants May include:Shrubs and hedgesVinesPalmsBamboosTreesPlant conditionsMay include:Age/Stage of growth Healthy and vigorousDiseased/infected: InfestedSymptoms, signs and other manifestations diseasesMay include:DiseasesLeaf spotsAnthracnoseFruiting bodiesPresence of hyphaePestsGall on leaves, stems, branchesSkeletonized, browsed/chewed leavesWithering, die back etcPests and diseasesMay include:PestsInsect pests: Chewing, Sucking, Girdling/Boring, etc.TermitesNematodesDiseasesParasitic fungusBacteriaVirusesMethods of prevention and controlMay include:PreventionSpecies/individual (genetically superior) selectionPest and disease freeCultural managementSanitationControl Manual/mechanicalChemical (systemic, broad spectrum, contact) Biological- (insects, microorganisms)Bio-pesticidesTools, supplies and equipmentMay include:Backpack sprayerBoom sprayerSoil drencherPruning shears, Pruning sawsProtective/safety gadgets May include:Overalls, glovesGas maskGogglesReflectorized vest ( depends on location of work)Maintenance of clean and safe areaMay include:Keeping public access paths and roads clear of debris, waste, tools and equipmentDisabling tools and equipment after useUsing signage and barriers where necessaryRemoving debris and waste from the work areaEVIDENCE GUIDE Critical Aspects of CompetencyAssessment requires evidence that the candidate:Determined requirements for the prevention and control of pests and diseasesPrepared for the application of pest and disease prevention and controlApplied pest and disease prevention and control measuresConducted post-pest and disease prevention and control operationsPerformed tasks using appropriate tools, equipment and safety/protective devices Required Knowledge Types of landscape plants, their conditions and stage of growth General classification of pests and diseases, life cycle and mode of attackProcedures and techniques in prevention and control of pests and diseasesFunctions, uses and maintenance of tools and equipmentValues:Diligence Time consciousnessCost consciousnessHygiene consciousnessPersistenceSystematic and organizedRequired SkillsUse of appropriate tools and equipment and prescribed protective/safety devices in the prevention and control of pests and diseasesCommunication skills in receiving instructions and in rendering simple written and even oral reportsResource ImplicationsThe following resources should be provided:Landscape area/landscape plantsTools, equipment, supplies and materials and protective/safety devicesInstructions or guidelinesMethods of AssessmentCompetency in this unit must be assessed through:Direct Observation with Oral QuestioningInterviewPortfolioContext of AssessmentCompetency may be assessed individually in the actual workplace or simulation environment in TESDA accredited institutions.SECTION 3TRAINING ARRANGEMENTSThis set of standards provides Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for Domestic Work NC II.This includes information on curriculum design; training delivery; trainee entry requirements; tools and equipment; training facilities; and trainer’s qualification and institutional assessment.3.1CURRICULUM DESIGNCourse Title : DOMESTIC WORKNC Level: NC IINominal Duration : Basic 20 hrs. Common 40 hrs.Core Total 158 hrs.218 hrs.Elective483 hrs.. Course Description:This course is designed to enhance the knowledge, skills and attitude of household workers in accordance with industry standards. It covers the basic, common and core competencies on cleaning living room, dining room, bedrooms, toilet and kitchen, washing and ironing clothes, linen and fabric, preparing hot and cold meals/food, and providing food and beverage service.This includes common competencies: maintain an effective relationship with clients/customers, and manage own performance. It also includes basic competencies such as, participate in workplace communication, work in a team environment, practice career professionalism, and practice occupational health and safety procedures. The common competency –Maintain an effective relationship with clients and customers has been contextualized to include the provisions of Kasambahay law, e.g. standard employment contract, rights and privileges, pre-employment requirements, working conditions, barangay registrations, social and other benefits, etc.It also has ten (10) elective competencies as indicated below:Provide care and support to infants and toddlers (50 Hrs)Provide care and support to children (50 Hrs)Provide care and support to elderly (150 Hrs)Provide care and support to people with special needs (150 Hrs)Assist in the care of animals (20 Hrs)Provide animal care hygiene routines (20 Hrs)Trim and Prune landscape plants (15 Hrs)Perform weeding and cultivation (15 Hrs)Water/irrigate plants (12 Hrs)Control and prevent plant pest and diseases (14 Hrs)The Elective competencies are additional core units of competencies that are useful but not absolutely necessary for enhancing the mobility/employability of a person. These competencies are considered important in the performance of the job and may be drawn from among the units of competency in the TRs promulgated for other sectors. These Elective Competencies where selected from the core units of competencies from the existing WTR in Caregiving and Landscape Installation and Maintenance (Softscape) and one (1) NTR on Animal Care with two (2) units of competencies by the Technical Experts invited during the development of the Training Regulation and Competency-Based Curriculum for the Domestic Work NC II.Elective competencies are not mandatory for program registration. TVET Institutions/Training Providers may opt to offer one or two or more competencies if they have the available resources and facilities.BASIC COMPETENCIES(20 Hours)Unit of CompetencyLearning OutcomesMethodologyAssessment Approach1. Participate in workplace communication1.1Obtain and convey workplace information1.2Complete relevant work related documents1.3Participate in workplace meeting and discussionGroup discussion InteractionDemonstrationObservationInterviews/ questioning2. Work in a team environment2.1Describe and identify team role and responsibility in a team2.2Describe work as a team memberDiscussion InteractionDemonstrationObservationInterviews/ questioning3. Practice career professionalism3.1Integrate personal objectives with organizational goals3.2Set and meet work priorities3.3Maintain professional growth and developmentDiscussion InteractionDemonstrationObservationInterviews/ questioning4. Practice occupational health and safety4.1Evaluate hazard and risks4.2Control hazards and risks4.3Maintain occupational health and safety awarenessDiscussionPlant tourSymposiumObservationInterviewCOMMON COMPETENCIES(40 Hours)Unit of CompetencyLearning OutcomesMethodologyAssessment Approach1. Maintain an effective relationship with clients/ customers1.1Maintain a professional image1.2Build credibility to meet customers/clients requirementsGroup discussion Lecture Role PlayingSimulationWritten ExaminationDemonstrationObservation2.Manage own performance2.1Plan completion of own workload2.2Maintain quality of own performanceGroup discussion LectureRole PlayingSimulationWritten ExaminationDemonstrationObservationCORE COMPETENCIES(158 Hours)Unit of CompetencyLearning OutcomesMethodologyAssessment Approach1. Clean living room, dining room, bedrooms, toilet and kitchenUse of appropriate cleaning equipment, supplies and materials Clean surfaces, floors, furniture and fixturesMake up beds and cots Clean toilet and bathroom Clean kitchen area, utensils/table appointments and kitchen appliancesProvide supplies for dining room, living room, bedroom and bathroom/toiletMaintain clean and sanitize room environment Lecture/ DemonstrationWritten ExaminationDemonstrationObservation2. Wash and iron clothes linen and fabricCheck and sort soiled clothes, linen and fabricPrepare washing equipment and suppliesPerform laundryDry clothes, linen and fabric Iron clothes, linen and fabricMaintain regular housekeeping and maintenance of laundry area and equipmentLecture/ DemonstrationWritten ExaminationDemonstrationObservation3. Prepare hot and cold meals/foodPrepare ingredients according to recipes Check “Mise en Place”Cook soup as per menu Cook vegetable dishes as per recipe Cook meat/poultry, fish/ seafood dishes as per culinary method Cook egg dishes as per client’s preferenceCook pasta, grain and farinaceous dishes as per recipe Garnish cooked dishes Prepare appetizers as per requirement or client’s preference Prepare sauces as per recipePrepare cold desserts Prepare pastry dessertsPrepare sandwiches Store dry and liquid ingredients Lecture/ DemonstrationWritten ExaminationDemonstrationObservation4. Provide food and beverage servicePrepare dining areaSet-up table Serve food and beverage Clear table Lecture/ DemonstrationWritten ExaminationDemonstrationObservationELECTIVE COMPETENCIES(483 Hours)Unit of CompetencyLearning OutcomesMethodologyAssessment ApproachProvide care and support to infants and toddlers(50 hrs.)Explain the concepts and principles of caring, growth and development of infants/toddlersDiscussionDemonstrationQuestioningDemonstrationObservationPrepare infants / toddlers for taking vital signs, bathing and dressingClean, sterilize feeding bottles and prepare milk formulaPrepare and introduce adequate nutrition and semi-solid food.Prepare infant / toddlers crib.Provide care and support to children(50 hrs.)Explain the importance of instilling personal hygiene practices to children crib.DiscussionDemonstrationBrainstormingDemonstrationObservationQuestioningMaintain children’s paraphernaliaPrepare children for taking vital sign, bathing and dressingPerform after care activities for materials and paraphernaliaDetermine nutritional food requirements of childrenProvide care and support to elderly(150 hrs.)Explain the concepts and principles of basic nursing care of the elderlyDiscussionDemonstrationBrainstormingQuestioningWritten examDemonstrationIdentify appropriate physical, emotional, spiritual and intellectual needs.Provide assistance in promoting the appropriate needs for roles, responsibilities, rights, freedom and activities of elderly.Provide adequate nutrition and eliminationProvide care and support to people with special needs(150 hrs.)Identify and explain the needs of people with special needsDiscussionDemonstrationQuestioningWritten examDemonstrationIdentify personal care and assistance needed for daily livingEstablish and maintain appropriate relationshipProvide appropriate support for people with special needsAssist in oral and written communicationProvide adequate nutrition and elimination for people with special needsUnit of CompetencyLearning OutcomesMethodologyAssessment ApproachAssist in the care of animals(20 hrs.)Explore workplace activities and basic terminologyDiscussionDemonstrationQuestioningWritten examDemonstrationMaintain a clean workplacePrepare for feeding Feeding animals Report basic animal behavior and health statusProvide animal care hygiene routines(20 hrs.)Confirm workplace animal care routine schedulesDiscussionDemonstrationQuestioningWritten examDemonstrationCheck animals Maintain a clean workplaceComplete hygiene and post hygiene care of animalsTrim and Prune landscape plants(15 hrs.)Identify trimming and pruning requirementsDiscussionDemonstrationQuestioningWritten examDemonstrationPrepare for trimming and pruning operationsPerform trimming and pruning Perform post-trimming and pruning activityPerform weeding and cultivation(15 hrs.)Determine requirements for weeding and cultivation activityDiscussionDemonstrationQuestioningWritten examDemonstrationPrepare for weeding and cultivation operationsConduct weeding and removal of volunteer speciesDetermine compacted soilCultivate compacted soilPerform post-weeding and soil cultivation activitiesWater plants(12 hrs.)Determine requirements of watering / irrigating landscape plantsDiscussionDemonstrationQuestioningWritten examDemonstrationPrepare for watering / irrigation activityConduct watering / irrigation of plants Perform post-watering / irrigation activitiesControl and prevent plant pest and diseases(14 hrs.)Identify requirements of preventing and controlling plant pests and diseasesDiscussionDemonstrationQuestioningWritten examDemonstrationPrepare for application of pest and disease prevention and control measures Apply pest and disease prevention and control measures Perform post-prevention and disease prevention and control measures3.2 TRAINING DELIVERYThe delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic principles of competency-based TVET.The training is based on curriculum developed from the competency standards;Learning is modular in its structure;Training delivery is individualized and self-paced;Training is based on work that must be performed;Training materials are directly related to the competency standards and the curriculum modules;Assessment is based in the collection of evidence of the performance of work to the industry required standard;Training is based both on and off-the-job components;Allows for recognition of prior learning (RPL) or current competencies;Training allows for multiple entry and exit; and Approved training programs are nationally accredited.The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities may be adopted when designing training programs:The dualized mode of training delivery is preferred and recommended. Thus programs would contain both in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations.Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer just facilitates the training delivery.Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners.Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations.Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance learning may employ correspondence study, audio, video or computer technologies.Project-based instruction is an authentic instructional model strategy in which students plan, implement and evaluate projects that have real world applications.3.3TRAINEE ENTRY REQUIREMENTSTrainees or students wishing to gain entry into these qualifications should possess the following requirements:Must be able to read and write3.4LIST OF TOOL, EQUIPMENT AND MATERIALS DOMESTIC WORK – NC II Recommended list of tools, equipment and materials for the training of a maximum of 25 trainees for Domestic Work NC II are as follows: TOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM10Brooms1Vacuum Cleaner5Cleaning Detergents10Dust Pans and Brushes2Toilet Caddies5Liquid Detergents10Cleaning Implements2“A” Frame Ladders5Cleaning Solutions5Water Hoses1Food Processor5Cleaners5Buckets2Grills5Toilet Disinfectants10Lint Free Cleaning Cloths1High Pressure Steamer5Toilet Bowl Swabs5Squeegees1Microwave Oven5Drop Sheets10Scrubbing Foam1Oven (Elect./Gas)5Sanitizing Agents10Dish Pans1Refrigerator2Wax Paper/Aluminum Foils10Dish Sponges2Tilting Skillets5Air Fresheners5Rubber Spatulas1Toaster2Napkins5Floor Mops1Electric Knife5Tablecloths/Linen5Spray Bottles1Blender/Juice Maker5Serving Cloths5Anti-Static Dusters1Rice Cooker5Tea Towels5Cobwebbers1Dish Washers5Clothing 10Cleaning Rags1Driers5Cleaning Cloths5Dust Mops2Irons 5 btls.All-Purpose Detergents5Gloves2Ironing Boards1 pk.Coffee, Tea, Cream5Aprons1Steam Pressers1Condiments3 setsUtensils & Plates/Serving Pieces5Disinfectants2Pans5Drain Solvents2Beds5Garbage Bags1Broiler5Scouring Pads1Coffee Maker3Cooking Oils1Electric Opener1Ingredients3 unitsGarbage Disposal1Soiled/Defective Clothes1Portable Heater5Linen1Range (Elect./Gas)5Fabric1Stove (Elect./Gas)5Clothesline1Tilting Skillet20Clothes PinsTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM1Washing Machine5Clothespin Bags1Weighing Scale5Clothes Racks1Bulletin Board5Sorting Baskets/Shelves25Armed Chairs20Hangers2Directional Signage5Stain Removing Agents5Emergency Lights5Fabric Softeners3Fire Extinguishers5Chlorine Bleach3Office Tables5Laundry Bags3Instructor’s Desks5Laundry Baskets1Conference Table1Food Items (Meat, Vegetable, Seafood, Poultry & Game, Stock, Cold Food, Cereals, Flour, Butter Sauces, Fruits)1Computer Table3China Ware3Telephones3Glassware2Wall Clocks3Silverware3Steel Cabinets w/ Locks3Cutlery1First Aid CabinetAsrt.Wine/Spirits2Computer Units1 setChair (Dining)1Typewriter1Table (Dining)3Electric Fans3Ashtrays2Air Con Units2 btls.Toothpicks1Overhead Projector5 btls.Juice1Projector Screen2Bond Papers1Camera (Still or Video)2Calendars1Multimedia Equipment25Folders1Sound System1Logbook10Pencils5Marking Pens2White Boards3Whiteboard Markers2Whiteboard Erasers1bxTransparency Acetate5BallpensTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEMTraining Materials:Mobilizing Action for the Protection of Domestic Workers from Forced Labour and Trafficking in South-East Asia: The Philippine Component Establishing Professionalism in the WorkplaceHandouts/ PopsheetsTextbooks on Home ManagementBasic Home Management ManualManaging HouseholdHome Management SupervisoryHome ManagementHouseholdSelf DefenseFirst AidTraining Manual for Home ManagementELECTIVEPROVIDE CARE AND SUPPORT TO INFANTS AND TODDLERSTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM5 pcs.Basin (small)1 setAudio visual equipment (TV, multi-media/LCD projector, LCD screen, CD player) 1 packageBathing paraphernalia (baby bath tub, baby toiletries, towel, soap, shampoo, hair brush/ comb)1 setThermometer(Oral, rectal, axilla, tympanic)1 pc.Tray1 pc.Bottle electric sterilizer1 setBathing toys1 pc.Hot air sterilizer1 setToys for the crib (mobile)1 pc.Dummy (baby) – use for bathingFurniture / Fixtures1 setBaby’s layette 1 pc.Infant crib1 canInfant / toddler milk formula 1 pc.Toddler bed5 pcs.Blanket / comforter1 pc.High chair1 setBaby food products (assorted)1 pc.Table1 setFeeding bottles with cap, ring and nippleTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEMFurniture/Fixtures/ FacilitiesDummies (baby and toddler)Gates on stairs1 setFeeding paraphernaliaCovers on electrical socketFire exits and fire extinguishersCleaning materials1 setBibs / burping clothToysCrayonsPlay DoughShape sorter Coloring BookMusical MobilePush & pull toysToys (assorted), games and accessoriesTraining MaterialsComplete Early ChildhoodBaby PlayMother and Care BabyInfant Care FeedingHandouts/ManualsReferences/Textbooks on Infants and Toddlers CribReferences/Textbooks on Infants and Toddlers NutritionReferences/Textbooks on Cleaning and Sterilizing Feeding Bottles and Preparing Milk FormulaIT related and instructional video resourcesPROVIDE CARE AND SUPPORT TO CHILDRENTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM1 setFeeding utensils1 pc.Dummy (adult) - use for bathing1 setBathing paraphernalia and toiletries1 pc.Tray1 setChildren’s clothes1 setThermometer 1 setBibs(Oral, rectal, axilla, and tympanic)Furniture/Fixtures/ Facilities1 setGrooming kit (hairbrush, comb, nail scissors/nail cutter)Childcare workplace1 setOral hygiene (tooth brush, toothpaste)Play area with appropriate toys and padding1 pc.High chair/ booster seat/portable seat1 setCleaning materials (detergent, soap, brushes and rags)Other facilities, equipment and materials relevant to the unit of competency.1 setDisinfectants1 packChildren food products (assorted)Training MaterialsStory books e.g. Cinderella, snow white, etc.Handouts/ManualsModulesReferences/Textbooks on Bathing, dressing and taking vital signs on ChildrenIT related and instructional video resourcesChildren food recipeReferences/Textbooks on: Children’s Nutritional Food RequirementsChildren’s paraphernaliaPersonal Hygiene Practices to ChildrenChildren’s paraphernalia and toiletriesPROVIDE CARE AND SUPPORT TO ELDERLYTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM1 pc.Basin1 pc.Steam hot sterilizer1 pack – for DemoAmount of feeding solution ordered by the physician 5 pcs.Urine specimen container with cap and label5 pcs.Large specimen container with cap and label for stool specimen collection1 pc.Calibrated measuring container1 pc.Bed panFurniture/Fixtures/ Facilities 1 pc.Wooden tongue depressor1For a class of 25 traineesLecture room2 pcs. Whiteboard marking pens1 pc.Graduated pitcher2 Tables2 pcs. Permanent marking pens1 setFeeding paraphernalia25 pcs.Chairs with armrestAssistive Devices 1 pc.Bed (ordinary)1 pc.walker/cane1 modeProvision of:Parallel bars1 pc.crutchesHand rails1 pc.Stethoscope1 pc.WheelchairMorning and evening care paraphernaliaMorning and evening care paraphernalia1 pc.Dentifrice5 pcs.Tooth brush1 pc.Kidney basin5 pcs.Towel 1 btl.Mouth wash solution 1 pc.Perineal care trayPick up forceps 1 pc.Perineal care trayJar with sterile cotton balls 2 pcs.kidney basin 1 pc.Round nose forceps 1 pc.Pitcher with sterile H2 1 pc.operineal pad 1 pc.Dividing screen 1 pc.Bed pan 1 pc.T-barTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEMFacilitiesSpecial mouth care trayAccess to a workplace/ elderly care center/ hospitalSpecial mouth care tray 1 pc.Drinking tubeindoor/outdoor facilities1 btl.Mineral oil 1 pc.Rubber irrigating bulbNon-purpose built center or25 pcs.Paper bag 1 pc.ApplicatorPurpose built centerTraining MaterialsMeal pattern and sample menuModel for basic nursing practicesTeaching aidsService outcomes standard documentsLegislationOrganization policies and practicesReading materialsHand outsModulesReferences/Textbooks on: Basic Nursing Care for the ElderlyElderly’s physical, emotional, spiritual and intellectual needsElderly’s roles, responsibilities, rights, freedom and activitiesNutrition and Elimination for the ElderlyIT related and instructional video resourcesPROVIDE CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDSTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM1 pack – for DemoAmount of feeding solution ordered by the physicianFeeding paraphernalia 1 setUrine specimen container with cap and labelBasin 1 setLarge specimen container with cap and label for stool specimen collectionCalibrated measuring container1 pc.Bed pan1 pc.Wooden tongue depressor1 pc.Graduated pitcher1For a class of 25 traineesLecture room 1 setCleaning materials (detergent soap, brushes, brooms, mops, rags, glass wiper or squeegee)2 TablesDisinfectants25 pcs.Chairs with armrest 2 setsBeddings (blankets, draw sheets or disposable draw sheets, cotton draw sheets, pillow and pillow cases)25 pcs.Pen 1 pc.Bed (ordinary) 1 pc.Vacuum cleanerOral and communication equipment and paraphernaliaTraining MaterialsTeaching aidsHand outsModulesReferences/Textbooks on Caring for People with Special NeedsReferences/Textbooks on Nutrition and Elimination for people with special needsLegal and legislative requirementsIT related and instructional video resourcesMeal pattern and sample menuASSIST IN THE CARE OF ANIMALSTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM1 unitComputer with accessories2 pcs.Marking pens1 unitLCD Projector with screen1 pc.Whiteboard50 pcs.Meta cardsPlaying tools1 pc.Hamster wheel25 pcs.Animal record book1 setBalls (various sizes/types)1 setdog bonesFEEDING2 pcs.Feeding bowlDrinking dispenser / Water bowl2 packsAnimal feed formulation1 setMixing bowl (various sizes/ types)Raw vegetables (assorted)2 pcs.Spatula2 packsFood supplements1 setMeasuring cup (various sizes/ types)Training/Learning Materials/ Textbooks1 setMeasuring spoon (various sizes/ types)2 titlesCommon reference materials in Animal Care2 titlesAnimal care dictionary2 titlesAnimal Welfare Act2 titlesRelevant handbook/ manual2 titlesWalking, Strolling and Socialization Techniques2 titlesHandling Animal Physical Activities2 titlesMultimedia materialsPROVIDE ANIMAL CARE HYGIENE ROUTINESTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEMCleaning implements1 set/ traineePPE2 pcs.Marking pens5 pcs.Containers for waste1 unitDigital Camera1 pc.Whiteboards5 pcs.Buckets1 unitVacuum cleaner50 pcs.Meta cards5 pcs.Brooms1 unitPressurized water sprayer5 pcs.Animal Record BookTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM5 pcs.Dust pans and brushesFurniture/Fixtures1 setAnimal tags (varies according to kind/ sizes)5 pcs.Water hoses1 unitCabinet/Storage Rack1 setCollar/Lace(varies according to kind/sizes)5 pcs.SqueegeesFixtures/FacilitiesCleaning supplies/materials5 pcs.Floor mopsAnimal Housing1 setCleaning Cloths5 pcs.Spray bottlesOpen workplace (at least 3 sq. m)1 setCleaning rags / mats(for animal cages)wash area and mess hallCleaning chemicals / disinfectantsWaste disposal area5 pcs.Scrubbing foam5 pcs.Animal cages Water source and irrigation/spillway25 pairsGloves(varies according to kind / sizes)25 pcs.ApronsSample Hayloft (visit to farm) Mouth guard / muzzle for dogs (Plastic/stainless/ leather/wire/ cloth – or according to kind and size of animals. Refer to sizing guide from your local pet shopGrooming tools25 pcs.Towel5 setsBrushesSample nest boxes (For birds/ bats and butterflies) 5 setsAppropriate animal shampoo and conditioner5 setsNail trimmer25 pcs.Appropriate Animal soap5 setsGrooming shears25 pcs.Powder25 pcs.Toothbrush5 pcs.Cologne25 pcs.Ear cleaner5 pcs.Cleaning clothes5 pcs.Cleaning rags5 pcs.Scrubbing foam25 pairsGloves25 pcs.Aprons5 pcs.Sanitizer/Deodorizer/ Cleanser5 pcs.Insecticide5 pcs.Hair blower5 setsOther Animal accessories TRIM AND PRUNE LANDSCAPE PLANTSTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM5 pcs.Hedge trimmers (HT): Power and manual1 pc.Chain saw (use of this equipment is under strict gov’t regulation – for demo purpose only)Landscape plants5 pcs.Pruning shear or secateur1 pc.Telescopic shaft/high branch pruning chain saws(use of this equipment is under strict gov’t regulation – for demo purpose only)Sterilizing agent/pruning compound (coal tar, bituminous pruning compound, latex paint with fungicide,5 pcs.Loping shear1 unitBoom or power sprayer (own or rent)5 pcs.Pruning saw1 canLubricants/grease/oil5 pcs.Bow saw25 pcs.Record book5 pcs.Pole/Tree pruner25 pcs.pen5 pcs.Ladder/adjustable ladder1 setEarly warning devices 1 pc. eachPPEHard hat(traffic cones, warning tapes, warning signage)5 pcs.RakeGloves5 pcs.Wheel borrowEar masks/Muff/plugGogglesOverall / working clothesGas maskRaincoatBootsSafety shoes Safety beltSafety apronTraining Materials PERFORM WEEDING AND CULTIVATIONTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM1 setUsed and dirty tools and equipment 1 unitLawn mower (4.5 HP) Necessary tools1 unitGrass cutter (own or rent) Necessary supplies1 pc.small bolo “dulos”1 unitSoil cultivating machine (own or rent) Chemicals Selective Herbicides1 setwater hose with and without sprinklers)FacilitiesWide spectrum1 pc.scythe (“Karit”)Landscape area25 pcs.Notebook 5 pcs.Hole digger25 pcs.Pen5 pcs.Spade25 pcs.Record book5 pcs.Rake1 canLubricants/grease/oil5 pcs.TrowelCleaning paraphernalia 1 set(broomstick, sacks, rags etc.)1 pc. eachPPEHard hatGlovesEar masks/Muff/plugGogglesOverall / working clothesGas maskRaincoatBootsSafety shoes Safety beltSafety apronTraining MaterialsLandscape drawing planManual on Landscaping Maintenance SystemReference of Weed species and “volunteer” plants (“’invaders”)Manual on LMSList of weeds and “volunteer plants” Map of specific landscape areas WATER / IRRIGATE PLANTSTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEMPlumbing toolsAccess to – Water truck25 pcs.Notebook Watering/Irrigation tools 5 pcs.Record bookwater hose with and without sprinklers)Watering / Irrigation equipment25 pcs.pen– Overhead irrigation: overhead sprinkler, pop-up etc. 1 setCleaning paraphernalia (soap, scrubber, broomstick, rags, etc.)– Drip irrigation1 canOil/lubricant/grease– Furrow irrigationAt least 10 diff. typesLandscape plants (assorted)– Basin irrigationFacilitiesPPE (Protective/safety devices)Irrigation system installedHard hatLandscape area1 pc. eachGlovesEar masks/Muff/plugGogglesOverall / working clothesGas maskRaincoatBootsSafety shoes Safety beltSafety apronTraining MaterialsManual/references on plant and soil water requirementsManual on LMS CONTROL AND PREVENT PLANT PEST AND DISEASESTOOLSEQUIPMENTMATERIALSQTY.ITEMQTY.ITEMQTY.ITEM5 pcs.Soil drencher (accessory to the garden hose)1 unitBoom or power sprayer (Own or rent)25 pcs.Notebook 5 pcs.Pruning shear or secateur1 unitBackpack sprayer (Own or rent)5 pcs.Record book5 pcs.Pruning saw25 pcs.penCleaning paraphernalia1 set(soap, water, scrubber, rags, broomstick, etc.)Landscape plantsFacilitiesPPE (Protective/safety devices/gadgets)Landscape areaHard hat1 pc. eachGlovesEar masks/Muff/plugGogglesOverall / working clothesGas maskRaincoatBootsSafety shoes Safety beltSafety apronTraining Materials Manual on pest and diseases of landscape plantsManual/reference on OHSManual of pest and diseases prevention and control of landscape plantsManual of pest and diseases prevention and control of landscape plantsFPA and OHS guidelines3.5TRAINING FACILITIESBased on a class intake of 25 students/traineesSpace RequirementSize in MetersArea in Sq. MetersTotal Area in Sq. MetersBuilding (permanent)104 sq. m.Student/Trainee Working Space1 x 1 m.1 sq. m.25 sq. mLecture/Demo Room8 x 5 m.40 sq. m.40 sq. m.Learning Resource Center3 x 5 m.15 sq. m.15 sq. m.Facilities/Equipment/ Circulation Area6 x 4 m.24 sq. m.24 sq. m.3.6 TRAINER’S QUALIFICATIONS FOR DOMESTIC WORK NC IIDOMESTIC WORK – NC IITRAINER QUALIFICATION Must be a holder of NTTC Level I in Domestic Work NC IIMust be able to communicate in English and Filipino/vernacularMust have at least two (2) years job/industry experience**Optional3.7INSTITUTIONAL ASSESSMENTInstitutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate of achievement is issued for each unit of competency.SECTION 4 ASSESSMENT AND CERTIFICATION ARRANGEMENTSTo attain the National Qualification of DOMESTIC WORK NC II, the candidate must demonstrate competence through project-type assessment covering all units listed in Section 1. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.The qualification of DOMESTIC WORK NC II may be attained through –Accumulation of Certificates of Competency (COCs) in the following areas –Clean living room, dining room, bedrooms, toilet and kitchenWash and iron clothes, linen and fabricPrepare hot and cold meals/foodProvide food and beverage serviceDemonstration of competence through project-type assessment covering all required units of qualification.Depending on specific employer/workplace requirements, the candidate may choose one or more from the following groups of elective competencies. Each group will lead to the issuance of Certificate of Competency (COC).Providing care and support for infants, toddlers and childrenProvide care and support to infants/toddlersProvide care and support to childrenFoster, social, intellectual, creative and emotional development of childrenFoster the physical development of childrenMaintain healthy and safe environmentRespond to emergencyClean living room, dining room, bedrooms, toilet and bathroomWash and iron clothes, linen and fabricPrepare hot and cold meals * Holders of unexpired Caregiving NCII or COC in providing care and support for infants, toddlers and children shall be exempted from this requirement.Providing care and support for the elderly and people with special needsProvide care and support to elderlyProvide care and support to people with special needsMaintain healthy and safe environmentRespond to emergencyClean living room, dining room, bedrooms, toilet and bathroomWash and iron clothes, linen and fabricPrepare hot and cold meals* Holders of unexpired Caregiving NCII or COC in providing care and support for the elderly and people with special needs shall be exempted from this requirement.Provide care for animalsAssist in the care of animalsProvide animal care hygiene routinesMaintain plants and gardensTrim and prune landscape plantsPerform weeding and cultivationWater/irrigate plantsControl and prevent plant pest and diseases * Holders of unexpired Landscape NCII or COC in maintaining landscape area (soft scape) and shall be exempted from this requirement. Assessment shall focus on the units of competency. The basic and common units shall be integrated or assessed concurrently with the core units.The following are qualified to apply for assessment and certification:Graduates of formal, non-formal and informal including enterprise-based training programs.Experienced workers (wage employed or self-employed).Reassessment is allowed only after one month from the date of assessment. Reassessment for a National Certificate shall be done only on the task/s that the candidate did not successfully achieve.A candidate who fails the assessment for two (2) consecutive times will be required to go through a refresher course before taking another assessment.Only certified individuals in this Qualification may be nominated by the industry sector for accreditation as competency assessor.Only accredited competency assessors are allowed to conduct competency assessment, however trainers who are accredited competency assessors are not allowed to assess their trainees.Assessment of competence must be undertaken only in the TESDA accredited assessment center. The performance assessment (demonstration of competence), however, may be done in any venue or workplace duly designated by an accredited assessment center.The guidelines on assessment and certification are discussed in detail in the Procedures Manual on Assessment and Certification.DEFINITION OF TERMSAlcohol – naturally occurring and easily synthesized compound that induces intoxication when consumed.Ambiance – the combined atmosphere created by the décor, lighting, service, possible environment (such as background music) and song, that enhances the dining or lodging experience. Barbecue – a cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade or sauce is burdened on the item before or during cooking.Bed and Bath Linen – items such as sheets, pillow cases, hand towels, bath towels, washcloths and cloth bath mats.Beddings – all bed linens such as sheets and pillow cases and all blankets, shams, dust raffles, pillows, quilts, comforters, coverlets, mattress pads and bed spreads.Blanch – to cook an item briefly in boiling water or hot fat before finishing or storing it.Boil – a cooking method in which items are immersed in liquid at or above the boiling point.Braise – a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock to another liquid in a covered vessel.Broil – a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler. Carpet Sweeper – a handy type of sweeper used to pick-up dirt and particles from the carpet surface.Chop – to cut into pieces of roughly the same size. Also, a small cut of meat including part of the rib.Cuisine – food cooked and served in styles from around the world.Cutlery – refers to knives and other cutting implements.Deep Fry – a cooking method in which foods are cooked by immersion in hot fat; deep fried foods are often coated with breadcrumbs or butter before being cooked. Detergent – a chemical that acts like a soap and is used for cleaning numerous surfaces. Detergents can be used effectively in hard water where ordinary soap not produce suds and will leave a residue.Dice – to cut ingredients into small cubes (1/4 inches for small, 1/3 for medium, ? inch for large). Disinfectant – a substance or means used to destroy pathogenic microorganisms.Disinfection – a condition existing when infectious material or infection/s are removed.Fillet – a boneless cut of meat, fish or poultry.Flatware – it denotes all forms of spoons and forks.Furniture, Fixtures & Eqpt. (FFE) – classification of fixed assets that have specified depreciable lives, usually ranging from three to seven years.Garnish – an ingredient that decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnishes.Grill – a cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done.Housekeeping – refers to cleaning and sanitizing rooms.Linen – traditionally a cloth made from flax fiber but now, it is used to indicate sheets, pillow cases, washcloths, cloth bath mats, towels, tablecloths and napkins.Marinade – a method used in cooking to flavor and moisten foods, may be liquid or dry. Liquid marinades are usually based on acidic ingredients such as wine or vinegar. Dry marinades are usually salt-based.Menu – a list of the chef’s dishes. A list in specific order of the dishes to be served at a given time.Mise en place – French phrase meaning “everything in its place”; a state of overall preparedness, having all the necessary ingredients and cooking utensils at hand ready to use at the moment work on a dish begins.Microwave – a method of meat transfer in which electro-magnetic waves generated by a device called a magnetron penetrate food and cause the water molecules in it to oscillate.Mince – to chop into small pieces.Panbroil – a cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.Panfry – a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than sautéing or stir-frying but less than deep-frying.Poach – a method in which items are cooked gently in simmering liquid.Pressure Steamer – a machine that steams food by heating water under pressure in a sealed compartment, allowing the steam to reach higher-than-boiling temperature. The food is placed in a sealer chamber that cannot be opened until the pressure has released and the steam properly vented from the chamber.Roast – a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.Sanitizer – a sanitizing substance or product. To sanitize is to prevent the spread of disease.Saute’ - a cooking method in which items are cooked quickly in a small amount in fat in a pan on the range top.Silverware – tableware made of solid silver, silver glit or silver metal; silver plate made from single strip of plated metal.Simmer – to maintain the temperature of a liquid just below boiling. Also, a cooking method in which items are cooked in a simmering liquid.Spirits – are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substance with sugar or starch-based.Squeegee – a cleaning instrument with rubber blade used for cleaning glass windows and panels.Steaming – a cooking method in which items are cooked in a vapor by boiling water or other liquids.Step Ladder – used to reach high objects.Stew – a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also a dish prepared by using the stewing method.ACKNOWLEDGEMENTSThe Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business, industry, academe and government agencies who rendered their time and expertise to the development and validation of these Training Regulations.SR. CRISPINA N NEBREJA, RMIDirectressVilla Maria Social and Educational Center#53 M. Cuenco St., Sta. Mesa HeightsQuezon CitySR. ANNA R. RESURRECCION, RMIHead, Pastoral TeamReligious of Mary Immaculate#53 M. Cuenco St., Sta. Mesa HeightsQuezon CityBRO. ROBERTO P. AWA-AOPastorRhoda Ministries NetworkMezzanine, Glory to God Bldg., SampaguitaMapayapa 3, Pasong TamoQuezon CityMS. AILYN C. BULFADomestic WorkerSamahan at Ugnayan ng Mangagawang Pantahanan Sa Pilipinas (SUMAPI)#18, 12th Avenue, Brgy.Socorro, MurphyCubao, Quezon CityMS. WINELYN G. AMIDA Domestic WorkerSamahan at Ugnayan ng Mangagawang Pantahanan Sa Pilipinas (SUMAPI)#18, 12th Avenue, Brgy.Socorro, MurphyCubao, Quezon CityMS. LILIBETH M. TETISORADomestic WorkerSamahan at Ugnayan ng Mangagawang Pantahanan Sa Pilipinas (SUMAPI)#18, 12th Avenue, Brgy.Socorro, MurphyCubao, Quezon CityMembers of the TESDA BoardTESDA EXCOMThe MANAGEMENT and STAFF of the TESDA SecretariatQSOTESDA Regional Offices (Regions NCR, VI, and XI) ................
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