TRAINING REGULATIONS FOR



CURRICULUMPOLO On-site Training for OFWs Providing Care and Support for the Elderly and People with Special Needs(COC 2) Leading to Caregiving NC IITechnical Education and Skills Development Authority (TESDA)East Service Road, South Expressway, Taguig City, Metro Manila, PhilippinesCURRICULUM DESIGN FORPROVIDE CARE AND SUPPORT FOR THE ELDERLY AND PEOPLE WITH SPECIAL NEEDS LEADING TO CAREGIVING NC II (HHCCGV2OT) PROVIDE CARE AND SUPPORT FOR THE ELDERLY AND PEOPLE WITH SPECIAL NEEDS (COC 2) The COC 2 consists of a competency that a person must achieve to provide care and support to elderly and people with special needs; maintain healthy and safe environment; respond to emergency; clean the environments and fabrics in the house; and prepare food.A person who has achieved this Cluster of Competencies is competent in Caregiving and shall be awarded a Certificate of Competency in Caregiving NC II. The Units of Competency comprising this Cluster include the following:HCS323305Provide care and support to elderlyHCS323306Provide care and support to people with special needsHCS323307Maintain healthy and safe environmentHCS323308Respond to emergencyHCS323309Clean living room, dining room, bedrooms, toilet and bathroomHCS323310Wash and iron clothes, linen and fabricHCS323311Prepare hot and cold mealsA person who has achieved this COC is competent to be employed in any of the following positions: Caregiver of an ElderlyCaregiver of People With Special NeedsIndividuals aspiring to be awarded the qualification of CAREGIVING NC II must acquire the remaining Certificate of Competencies as follows:COC 1: Providing care and support for infants, toddlers and childrenHCS323301Provide care and support to infants/toddlersHCS323302Provide care and support to childrenHCS323303Foster social, intellectual, creative and emotional development of childrenHCS323304Foster the physical development of childrenHCS323307Maintain healthy and safe environmentHCS323308Respond to emergencyHCS323309Clean living room, dining room, bedrooms, toilet and bathroomHCS323310Wash and iron clothes, linen and fabricHCS323311Prepare hot and cold mealsENHANCED COURSE DESIGN Enhanced Course Outlinebased on TESDA Training Regulations for Caregiving NC II (HHCCGV2OT)*Nominal DurationSuggestedTraining MethodsCERTIFICATIONProvide care and support to elderly (HCS323305)LO1.Explain the concepts and principles of basic nursing care of the elderlyLO2.Identify appropriate physical, emotional, spiritual and intellectual needsLO3.Provide assistance in promoting the appropriate needs for roles, responsibilities, rights, freedom and activities of elderly LO4.Provide adequate nutrition and elimination for people with special needs150 hoursLectureGroup discussionDemonstrationBrainstormingSell-pacedCOC 2: 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, bedroom, toilet and bathroomWash and iron clothes, linen and fabricPrepare hot and cold mealsProvide care and support to people with special needs (HCS323306)LO1Identify and explain the needs of people with special needs. LO2Identify personal care and assistance needed for daily living. LO3Establish and maintain appropriate relationship LO4Provide appropriate support for people with special needs LO5Assist in oral and written communication LO6Provide adequate nutrition and elimination for people with special needs 150 hoursLectureGroup discussionDemonstrationSell-pacedMaintain a healthy and safe environment (HCS323307)LO1Explain the concepts and principles in maintaining a clean and therapeutic environment LO2Explain the procedure in maintaining a clean and therapeutic environment LO3Assist client in implementing a safe and therapeutic environment 30 hoursLectureGroup discussionDemonstrationSell-pacedRespond to emergency (HCS323308)LO1Discuss signs and symptoms of various illnesses and diseases LO2Identify and explain appropriate first aid and basic emergency procedure LO3Explain the procedures in implementing infection control prevention LO4Identify the appropriate procedures in medicine administration LO5Identify dangerous, hazardous and threat to safety and well being LO6Perform first aid procedures 40 hoursLectureGroup discussionDemonstrationSell-pacedClean living room, dining room, bedrooms, toilet and bathroom (HCS323309)LO1Explain the principles and proper procedures in cleaning and polishing (living room, bedroom, bathroom, and kitchen) LO2Clean and sanitize toilet and bathroom LO3 Identify different kinds of cleaning agents LO4Making up beds and cots (open and closed bed) LO5Maintain a clean environment LO6Perform after care activities of materials and equipment50 hoursLectureGroup discussionDemonstrationSell-paced Role playWash and iron clothes, linen, and fabric (HCS323310)LO1Explain the principles and procedures in washing and ironing clothes LO2Explain the procedures in operating tools and equipment LO3Perform laundry LO4Iron clothes, linens and fabrics LO5Perform after care activities of materials and equipment 30 hoursLectureGroup discussionDemonstrationSell-pacedHands-on Role playPrepare hot and cold meals (HCS323311)LO1Explain the procedures in preparing hot and cold meals LO2Prepare hot and cold meals LO3Prepare Appetizers, sauces, dressing and garnishes LO4Cook meals and dishes according to recipe / dietary requirements LO5Set table and serve cooked dishes LO6Perform after care activities of materials and equipment 100 hoursLectureDemonstrationSell-pacedHands-on Total550 hours* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the competency.TRAINING DELIVERYThe delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.Course outline is based on competency standards/training regulations; Training delivery is learner-centered and should accommodate individualized and self-paced learning strategies;Training can be done on an actual workplace setting or on a simulated workplace; Assessment is based in the collection of evidence of the performance of work;Assessment of competency takes the trainee’s knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source of evidence;Training program allows for recognition of prior learning (RPL) or current competencies; andTraining completion is based on satisfactory performance of all specified competencies indicated in the progress chart. TRAINEE ENTRY REQUIREMENTSTrainees or students should possess the following requirements:Can communicate in Basic English either oral or written; andCan perform basic mathematical computation.LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR CAREGIVINGRecommended list of tools, equipment and materials are as follows:TOOLSEQUIPMENTMATERIALSQtyDescriptionQtyDescriptionQtyDescription2 pcs.Airpot (Hot Water)1 pc.Bed Ordinary2 btls.Alcohol1 pc.Skillet2 unitsBlender / juicer2 packsAll purpose detergent soap5 setsGarbage bin (biodegradable and non-biodegradable2 pcs.Bp apparatus, aneroid2 pcs.Baby oil2 pcs.Urinal 2 pcs.Bp apparatus, mercurial10 pcs.Soap12 pcs.Basin (small)1 unitCoffee maker1 gal.Bleaching solution12 pcs.Flat sheet1 unitDish washer w/ drier1 pack/ eachCoffee, Cream and sugar12 pcs.Gloves -household1 unitFood processor1 packsCotton buds1 boxGloves - surgical2 pcs.Flat iron with ironing board1 setCondiments12 pcs.Face towel/ towelette 1 unitMicrowave oven- digital1 gal.Fabrics softener12 pcs.Bath towel/ towelette1 unitsOven (electric, gas)Food items used for preparing meals4 pcs.Blanket25 pcs.Chairs with arm1 packDiaper (adult)4 forter1 unitDining set1 gal.Liquid soap (cleaning bottles)2 pcs.Bedpan2 pcs.White board6 packsTable napkins1 pc.Carpet 4 ft. x 8 ft.1 unitOHP/LCD*2 pcS.Table cloth1 pc.Clothes brush1 unitComputer w/ printer1 packGarbage bags1 pc.Clothes rack1 unitRefrigerator2 sets/ eachBathing paraphernalia (adult)2 eachClothes, linen and fabrics for laundry1 pc.SphygmomanometerTRAINING MATERIALS/ REFERENCES1 setChina ware1 pc.Bottle Sterilizer, electricGeriatrics A Study of Maturity1 setCooking utensils1 pc.StethoscopeFundamentals of Nursing5 pcs.Cutting board1 unitStoveCookbook1 setCutlery1 unitOperational telephone unitCare of the Adult 1 pc.Electric knife10 setsThermometer (Oral, rectal, Axilla, Tympanic)First Aid Book1 pc.Electric can opener1 unitBread toasterCleaning Different Areas of the house10 pcs.Gown (hospital)1 unitWashing machine – Heavy DutyTAPES/DISC1 pc.Hot water bag1 unitDrierCPR (Adult)1 pc.Ice cap1 pc.Weighing scaleArtificial Resp. (Adult)1 pc.Kettle1 pc.Wheel chair1 set/ eachFracture1 setPots and pan1 unitVacuum cleaner– Heavy DutySprained Ankle10 pcs.Pot holder1 modeMultiple Casualty Management2 pcs.Apron1 pc.Cane or walker 1 setCrutches (adjustable)1 pc.Booster seat/ portable seat1 setGrooming kit (hairbrush. comb, nail cutter, nail brush)1 unitDressing trolley w/5 pcs.Hand towelcotton balls1 setFeeding utensils (adult)medicine glass1 setMeasuring cupthermometer 1 unitMedical traywound dressing set1 setMixing bowl1 setFirst aid kit4 pcs.Pail1 eachDummy (adult) ** - used for bathing5 pcs.Peeler1 eachDummy for CPR (adult)1 pc.Pick up forcepOFFICE EQUIPMENT/ FURNITUREBurns12 pcs.Pillow case1 unitFax machine8 pcs.Pillow1 unitTelevision1 unitPortable mixer1 unitVHS/CD/DVD Player1 unitPotato masher1 setSofa set2 pcs.Record book6 pcs.Rubber sheets1 setSilver ware10 pcs.Soap dish1 pc.Tong (plastic/ rubber)TRAINING FACILITIESBased on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.Space RequirementArea in Sq. MetersTotal Area in Sq. MetersDemonstration Room- Home Management 60 sq. m.60 sq. m.- Elderly Care 30 sq. m.30 sq. m.- Care for people with special needs 30 sq. m.30 sq. m.Academic room 30 sq. m.30 sq. m.Study room/Learning Resource CenterSeparate restrooms for female and maleLibrary holdings must not be less than five (5) titles related and for each title at least 3 copies eachTotal workshop area:180 sq. m.TRAINER’S QUALIFICATIONS Trainers shall be required to be certified to the National Certificate for which qualification they will train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.Minimum requirements:Holder of a National Certificate in the Qualification s/he will teach; andHas completed the following units of Trainer’s Methodology Level I:Plan Training Sessions; Identifying learner’s training requirementsPrepare session planPrepare instructional materialsPrepare assessment instruments (Institutional)Organize learning and teaching resources ;and Facilitate Learning Sessions Prepare training facilities /resourcesConduct pre-assessmentFacilitate training session Conduct competency assessmentReview delivery of training session MEASUREMENT OF ACHIEVEMENT OF COMPETENCY Practical demonstration with oral questioningRECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATIONPrior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine readiness for assessment.Submit accomplished SAG to POLO staff in-charge for advice. COMPETENCY-BASED CURRICULUMCOC 2Providing care and support for the elderly and people with special needsLeading to CAREGIVING NC IIHCS323305Provide care and support to elderlyHCS323306Provide care and support to people with special needsHCS323307Maintain healthy and safe environmentHCS323308Respond to emergencyHCS323309Clean living room, dining room, bedrooms, toilet and bathroomHCS323310Wash and iron clothes, linen and fabricHCS323311Prepare hot and cold mealsUNIT OF COMPETENCY:PROVIDE CARE AND SUPPORT TO ELDERLYUNIT CODE:HCS323305MODULE TITLE :PROVIDING CARE AND SUPPORT TO ELDERLYMODULE DESCRIPTOR :This module 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.NOMINAL DURATION:150 hoursSUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO 1.Explain the concepts and principles of basic nursing care of the elderlyLO 2.Identify appropriate physical, emotional, spiritual and intellectual needs.LO 3.Provide assistance in promoting the appropriate needs for roles, responsibilities, rights, freedom and activities of elderlyLO 4.Provide adequate nutrition and eliminationLO1.EXPLAIN THE CONCEPTS AND PRINCIPLES OF BASIC NURSING CARE OF THE ELDERLYASSESSMENT CRITERIA:Concepts and principles of basic nursing care of the elderly are properly explained.Correct procedure in basic nursing care was demonstrated.CONTENTS:Basic nursing careDifferent nursing procedureProper care for eldersPerineal careMorning and evening careRelevant plan of care, roles and responsibilities of caregiverCONDITIONS:Students/trainees must be provided with the following:Model for basic nursing practicesSteam hot sterilizerStethoscopeMorning and evening care paraphernaliaTooth brushDentifriceKidney basinTowel Mouth wash solutionPerineal care trayJar with sterile cotton ballsPick up forceps2 kidney basinRound nose forcepsPitcher with sterile H2 operineal padDividing screenBed panT-barSpecial mouth care trayMineral oilPaper bagDrinking tubeRubber irrigating bulbApplicatorService outcomes standard documentsLegislationOrganization policies and practicesHand outsModulesReferences/Textbooks on Basic Nursing Care for the ElderlyIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO2.IDENTIFY APPROPRIATE PHYSICAL, EMOTIONAL, SPIRITUAL AND INTELLECTUAL NEEDSASSESSMENT CRITERIA:All support is provided to the elderly in accordance with the elderly needs, rights, self determination and individual differences.Encourages and supports the elderly to participate in ceremonial, cultural, educational, recreational, religious, social, and spiritual activities as appropriately planned.Assistance 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 provided and maintained based on established procedures.CONTENTS:Process of ageingCommon problems of the elderly and their ramificationsSafety risks to the elderly and contingency measuresElderly’s’ needs, rights, self-determination and individual differencesDifferent religious, cultural, spiritual, physical, and ceremonial perspective of the elderly Cultural awarenessQuestion and answer / Interview techniquesCONDITIONS:Students/trainees must be provided with the following:Lecture roomReading materialsHand outsModulesReferences/Textbooks on Elderly physical, emotional, spiritual and intellectual needsIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical DemonstrationLO3.PROVIDE ASSISTANCE IN PROMOTING THE APPROPRIATE NEEDS FOR ROLES, RESPONSIBILITIES, RIGHTS, FREEDOM AND ACTIVITIES OF ELDERLYASSESSMENT CRITERIA:Personal preferences identified in consultation with the elderly and a plan for execution is mapped out based on established proceduresSupports and encourages the elderly in exercising their rights and personal preferences without comprising their safety and those of others and in accordance with established proceduresShort interpersonal exchanges, clarifying meaning and maintaining interaction to identify the elderly preferences conducted based on established procedures.Time scheduled to effectively listen to the elderly preferences to maximize his / her well being. CONTENTS:Elderly rights, responsibilities and personal preferencesProper care of the elderly during ADL (Activities of Daily Living)Understanding the established procedure / guidelines when consulting the preferences of the elderlyDifferent cultural requirements and preferencesSafety risks to the elderlyCONDITIONS:Students/trainees must be provided with the following:Access to a workplace/elderly care center/hospitalWheelchairwalker/canecrutchesparallel barshand railscommodeReading materialsindoor/outdoor facilitiesHand outsModulesReferences/Textbooks on Elderly roles, responsibilities, rights, freedom and activitiesIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical DemonstrationLO4.PROVIDE ADEQUATE NUTRITION AND ELIMINATIONASSESSMENT CRITERIA:Appropriate tools and equipment in performing the required nutritional needs of the elderly are prepared according to proper/correct procedure.Proper procedures were followed in providing adequate nutrition and elimination.Personal safety was observed at all times in providing adequate nutrition and elimination.CONTENTS:Nutrition and elimination process of elderlyOccupational health and safety guidelinesInfection controlRelevant policies, protocol and practices of organization in relation to work activitiesSafety risks to the elderly and contingency measuresRelevant plan of care, roles and responsibilities of a caregiverCONDITIONS:Students/trainees must be provided with the following:Meal pattern and sample menuAmount of feeding solution ordered by the physicianFeeding paraphernaliaBasinUrine specimen container with cap and labelLarge specimen container with cap and label for stool specimen collectionCalibrated measuring containerBed panWooden tongue depressorGraduated pitcherPenTeaching aidsHand outsModulesReferences/Textbooks on Nutrition and Elimination for the ElderlyIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical DemonstrationUNIT OF COMPETENCY:PROVIDE CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDSUNIT CODE:HCS323306MODULE TITLE:PROVIDING CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDSMODULE DESCRIPTOR:This module 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. NOMINAL DURATION:150 hoursSUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO1.Identify and explain the needs of people with special needsLO2.Identify personal care and assistance needed for daily livingLO3.Establish and maintain appropriate relationshipLO4.Provide appropriate support for people with special needsLO5.Assist in oral and written communicationLO6.Provide adequate nutrition and elimination for people with special needsLO1.IDENTIFY AND EXPLAIN THE NEEDS OF PEOPLE WITH SPECIAL NEEDSASSESSMENT CRITERIA:The identified legal needs of people with special needs are discussed according to legal requirements and regulations.Potential risks/physical dangers and risk of infections are identified and explained to people with special needs based on established procedures.Hazards and potential hazards in the environment are identified and discussed to people with special needs according to organizational standards policies and procedures.CONTENTS:Hazard in home environmentCaring for people with special needsRisk minimization strategies and risk and reduction strategiesLegal requirements and regulationsPersonal hygiene / health procedures observationOrganizational standards, policies, and proceduresCONDITIONS:Students/trainees must be provided with the following:Lecture roomTeaching aidsHand outsModulesReferences/Textbooks on Caring for People with Special NeedsIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO2.IDENTIFY PERSONAL CARE AND ASSISTANCE NEEDED FOR DAILY LIVINGASSESSMENT CRITERIA:The personal care and assistance for people with special needs are identified according organizational standards, policies and procedures.The needs for daily laundry, changing of linens, bathing, dressing and grooming of the client are discussed according to workplace guidelines and regulations.Dental/Doctor’s appointment and other errands for the client are scheduled according to workplace guidelines and regulations.CONTENTS:Caring for people with special needsWorkplace guidelines and regulationsOrganizational standards, policies, and proceduresHousekeepingLaundryGood GroomingBathing and DressingScheduling AppointmentsVacuuming/Sweeping floors to remove small dangerous objectsCONDITIONS:Students/trainees must be provided with the following:Cleaning materials (detergent soap, brushes, brooms, mops, rags, glass wiper or squeegee)Vacuum cleanerDisinfectantsBeds / Hospital BedsBeddings (blankets, draw sheets or disposable draw sheets, cotton draw sheets, pillow and pillow cases)Lecture roomTeaching aidsHand outsModulesReferences/Textbooks on Personal Care for People with Special NeedsIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Written examinationDirect observationPractical demonstrationLO3.ESTABLISH AND MAINTAIN APPROPRIATE RELATIONSHIPASSESSMENT CRITERIA:All 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 needsSupport for the interests, rights and decision making of people with special needs is demonstrated in all dealings.People with special needs are actively encouraged and supported to communicate ideas, feelings and preferencesCONTENTS:Regulations on safety, health and hygieneHazards identification and risk reduction strategiesPersonal hygiene / health procedures observationEnvironment protection policy implementationThe spread of infectious diseases and cross infectionOrganizational standards, policies, and proceduresCONDITIONS:Students/trainees must be provided with the following:Lecture roomTeaching aidsHand outsModulesReferences/Textbooks on Caring for People with Special NeedsIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO4.PROVIDE APPROPRIATE SUPPORT TO PEOPLE WITH SPECIAL NEEDSASSESSMENT CRITERIA:All support to people with special needs are provided in accordance with their needs, rights and self determinationAssistance is provided to people with disabilities according to the employment organization rmation required by people with special needs are identified and providedReactions and limitations regarding differences are recognized and appropriate assistance is sought to ensure that the rights of people with special needs are upheld.CONTENTS:Employment Organization GuidelinesPotential hazards to people with special needsHazards on traffic for people with special needsRisk minimization strategies and risk reduction strategiesLegal rights of people with special needsCONDITIONS:Students/trainees must be provided with the following:Legal and legislative requirementsPlay area with appropriate toys and paddingDummies (baby and toddler)Gates on stairsCovers on electrical socketFire exits and fire extinguishersCleaning materialsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO5.ASSIST IN ORAL AND WRITTEN COMMUNICATIONASSESSMENT CRITERIA:Assist clients oral and written communication requirements and regulations according to workplace regulations.Strategies for the prevention and management of challenging behaviors are planned and implemented according to approved safety procedures.People with special needs are actively encouraged to practice self expression.People with special needs are encouraged and supported to practice independent thinking (such as decision, opinion and preferences).Strategies to promote independence of people with special needs are developed and implemented.CONTENTS:Communication: Speech, writing, non-verbal communicationOral and written communication requirements and anizational standards policies and procedures Risk minimization strategies and risk and reduction strategiesSupervising client with special needsSelf expression activitiesCONDITIONS:Students/trainees must be provided with the following:Oral and communication equipment and paraphernaliaNon-purpose built centerPurpose built centerLecture roomTeaching aidsHand outsModulesReferences/Textbooks on Communicating to People with Special NeedsIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO6.PROVIDE ADEQUATE NUTRITION AND ELIMINATION FOR PEOPLE WITH SPECIAL NEEDSASSESSMENT CRITERIA:Appropriate tools and equipment in performing the required nutritional needs of people with special needs are prepared according to proper/correct procedure.Proper procedures were followed in providing adequate nutrition and elimination.Personal safety was observed at all times in providing adequate nutrition and elimination.CONTENTS:Nutrition and elimination process of people with special needsOccupational health and safety guidelinesInfection controlRelevant policies, protocol and practices of organization in relation to work activitiesSafety risks to the elderly and contingency measuresRelevant plan of care, roles and responsibilities of a caregiverCONDITIONS:Students/trainees must be provided with the following:Meal pattern and sample menuAmount of feeding solution ordered by the physicianFeeding paraphernaliaBasinUrine specimen container with cap and labelLarge specimen container with cap and label for stool specimen collectionCalibrated measuring containerBed panWooden tongue depressorGraduated pitcherPenTeaching aidsHand outsModulesReferences/Textbooks on Nutrition and Elimination for people with special needsIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationUNIT OF COMPETENCY :MAINTAIN A HEALTHY AND SAFE ENVIRONMENTUNIT CODE:HCS323307MODULE TITLE :MAINTAINING A HEALTHY AND SAFE ENVIRONMENTMODULE DESCRIPTOR :This module covers the knowledge, skills and attitudes required to maintain various aspects in home maintenance taking into consideration health and safety environment NOMINAL DURATION:30 hoursQUALIFICATION LEVEL:NC II SUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO1.Explain the concepts and principles in maintaining a clean and therapeutic environmentLO2.Explain the procedure in maintaining a clean and therapeutic environment LO3.Assist client in implementing a safe and therapeutic environmentLO1.EXPLAIN THE CONCEPTS AND PRINCIPLES IN MAINTAINING A CLEAN AND THERAPEUTIC ENVIRONMENTASSESSMENT CRITERIA:The concepts and principles of a clean and therapeutic environment are explained following OHS legislation and anizational and environment protection policies and procedures are discussed to ensure safety of the client.Appropriate tools, equipments, toys and games are identified according to the age of the child / status of the patient to maintain a therapeutic environment.Schedule of use and maintenance of the equipment is explained to the client to ensure safety.Regular monitoring/checking of area for hazards and risks is implemented.Fire exits are kept unobstructed.Disposing of waste materials is conducted in a safe and hygienic way.Cleaning materials are stored safely.Environment is set-up to ensure safety of the client.CONTENTS:Potential hazards to childrenHazards on traffic for childrenOHS legislation and guidelinesRisk minimization strategies and risk reduction strategiesAppropriate tools, equipment, toys and games by age levelUse and Maintenance of EquipmentWaste disposalCONDITIONS:Students/trainees must be provided with the following:Legal and legislative requirementsPlay area with appropriate toys and paddingDummies (baby and toddler)Gates on stairsCovers on electrical socketFire exits and fire extinguishersCleaning materialsHand-outs/ManualModulesReferences/Textbooks on Maintaining a Clean and Therapeutic EnvironmentIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationGroup discussion/InteractionSelf-paced instructionASSESSMENT METHODS:Written examinationDirect observationPractical demonstrationLO2.EXPLAIN THE PROCEDURE IN MAINTAINING A CLEAN AND THERAPEUTIC ENVIRONMENTASSESSMENT CRITERIA:Cleaning procedure is explained in accordance with established procedures.Use of suitable cleaning agents, tools, and equipment is discussed in accordance to manufacturer’s procedures manual.Infection control guidelines are explained in accordance to established procedures.Maintaining adequate ventilation, lighting, and heating/cooling is explained following the environment protection policy procedures.Adhered to personal hygiene/health procedures at all times.Cleaning beds and beddings procedure is explained / discussed in accordance to established procedures. CONTENTS:Cleaning procedureCleaning agents, tools and equipmentInfection control guidelinesProper ventilation, lighting and heating/coolingEnvironment protection policy implementationRegulations on safety, health and hygienePersonal hygiene / health procedures observationOrganizational standards, policies, and proceduresCONDITIONS:Students/trainees must be provided with the following:Cleaning materials (detergent soap, brushes, brooms, mops, rags, glass wiper or squeegee)Vacuum cleanerDisinfectantsBeds / Hospital BedsBeddings (blankets, draw sheets or disposable draw sheets, cotton draw sheets, pillow and pillow cases)Manufacturers manualHandoutsModulesReferences/textbooks on Maintaining A Clean and Therapeutic EnvironmentIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Written examinationDirect observationPractical demonstrationLO3.ASSIST CLIENT IN IMPLEMENTING A SAFE AND THERAPEUTIC ENVIRONMENTASSESSMENT CRITERIA:Clients are supervised in accordance with the legal requirements and regulationsRules for safe play are explained, modeled and implementedDirect contacts with individuals,/group is maintainedPotential risks are identified and acted upon to prevent or minimize riskHazards and potential hazards in the environment are identified and clients are informed accordinglyEmergencies and evacuation procedures are discussed and practiced with clientsSupervision is used as an opportunity to interact with clients CONTENTS:Hazard in home environmentOrganizational standards policies and procedures Risk minimization strategies and risk and reduction strategiesLegal requirements for supervision including worker and child ratiosPlacing babies or infants to sleep in positions recommended for prevention of SIDSRemoval / locking away of dangerous substancesSupervision of child when learning to eat solid foodsSupervision of child when learning new skills such as walking and balancingSupervision of babies when going to sleep with a bottleCONDITIONS: Students/trainees must be provided with the following:Legal requirements and regulation regarding safe playEvacuation and emergency exitsNon-purpose built centerPurpose built centerFences and locking mechanismsHand-outs/ManualModulesReferences/Textbooks on Maintaining a Clean and Therapeutic EnvironmentIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationUNIT OF COMPETENCY :RESPOND TO EMERGENCIESUNIT CODE:HCS323308MODULE TITLE :RESPONDING TO EMERGENCIES MODULE DESCRIPTOR :This module covers the knowledge, skills and attitudes required to respond to emergencies which includes various aspects of disease control, prevention and emergency measures that can be administered effectivelyNOMINAL DURATION:40 hoursQUALIFICATION LEVEL:NC IISUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO1.Discuss signs and symptoms of various illnesses and diseasesLO2.Identify and explain appropriate first aid and basic emergency procedureLO3.Explain the procedures in implementing infection control preventionLO4.Identify the appropriate procedures in medicine administrationLO5.Identify dangerous, hazardous and threat to safety and well being LO6.Perform first aid proceduresLO1.DISCUSS SIGNS AND SYMPTOMS OF VARIOUS ILLNESSES AND DISEASESASSESSMENT CRITERIA:Signs and symptoms of various illnesses and diseases are discussed following recent medical reports/municable diseases are identified to avoid spread and transmission of various diseases.Medical assistance are discussed / explained as necessary according to established policies and procedures in case of emergencies.CONTENTS:Spread and Transmission of Various DiseasesCommon childhood illnesses-recognition and management strategiesMedical reports/findings (latest)Writing incident recordsReporting incidentsCONDITIONS:Students/trainees must be provided with the following:Dummies (adult and baby)Vital signs kit (thermometer, sphygmomanometer & stethoscope, watch with second hand, record book)Hand-out/ManualModulesReferences/Textbooks on Illnesses and Diseases Signs and SymptomsIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Direct observationPractical demonstrationLO2.IDENTIFY AND EXPLAIN APPROPRIATE FIRST AID AND BASIC EMERGENCY PROCEDUREASSESSMENT CRITERIA:Appropriate first aid and basic emergency procedures are identified and explained following established guidelines and procedures.Strategies to calm, reassume and comfort clients are explained following established guidelines and procedures.Recording and reporting details of emergencies are explained following standard operating procedures.In case of emergency information is provided to others following standard operating procedures.Responding to emergencies and accidents in emergency cases are explained following established guidelines and legislative requirements.CONTENTS:Standard Operating Procedures for First Aid and Basic Emergency ProceduresOrganizational standards, policies, and proceduresMaking decisions under pressureFirst aid application and implementationRescue Transfer proceduresImmobilization proceduresAnatomy and PhysiologyBandaging TechniquesCONDITIONS:Students/trainees must be provided with the following:Dummies (adult and child)Spine boards, poles and blanketsBandages (Triangular and Elastic)SplintsFirst Aid KitHand-outs/ManualModulesReferences/Textbooks on First Aid and Basic Emergency ProcedureIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examLO3.EXPLAIN THE PROCEDURES IN IMPLEMENTING INFECTION CONTROL PREVENTIONASSESSMENT CRITERIA:Exclusion guidelines for children and others suffering from an infectious condition are explained following established procedures.Hygiene and health principles in care practice are explained according to occupational health and safety guidelines.Infection control is explained following occupational health and safety guidelines.CONTENTS:Occupational Health and Safety Guidelines for infection controlDisease spread and transmissionHand washing procedures and techniquesUse of disposable gloves and protective apronsCleaning of utensils after useRegular disinfecting of soft toysRemoval of body waste products (e.g. Feces, urine, saliva, vomitus) disinfection of affected area.Disinfection of nappy changed area after each use.CONDITIONS:Students/trainees must be provided with the following:Disposable glovesProtective aprons or gownsSoap and waterHand towel or paper towelCleaning equipmentDisinfectant (e.g. Alcohol, Lysol )HandoutsModulesReferences/textbooks on Various Illnesses and DiseasesIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Direct observationPractical demonstrationLO4.IDENTIFY THE APROPRIATE PROCEDURES IN MEDICINE ADMINISTRATION ASSESSMENT CRITERIA:Procedures for the administration of medicine is identified following organizational policies and legislative requirementsCorrect procedures in storing medicines are identified in accordance with requirements and established guidelines.Use of checklist for medications name, instruction and use by date are followed in accordance with requirements.Adequate information on all administered medications is identified for proper documentation and in accordance with requirements.CONTENTS:Procedures for administration of medicineLegislative guidelines as requirement for storage of medicationOrganizational procedures as requirement for storage of medicationDocumenting administered medicationsCONDITIONS:Students/trainees must be provided with the following:MedicinesHandbooks on giving or administering medicationsMedicine trayMedicine glassHand-outs/ManualModulesReferences/Textbooks on Maintaining a Clean and Therapeutic EnvironmentIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examLO5.IDENTIFY DANGEROUS, HAZARDOUS AND THREAT TO SAFETY AND WELL BEINGASSESSMENT CRITERIA:Kinds of dangerous, hazardous and threats to safety to client are identified in accordance to duly recognized hazardous goods/substances and threats to life locally and internationally. Procedures in removing client from threat/danger are identified and discussed following established procedures.Assessment and reporting procedures are identified in accordance with the level of danger to an appropriate person.Appropriate emergency procedures are identified and properly implemented to ensure the safety of children and workers.CONTENTS:Indicators of child abuseDifferent types of child abuseChild protection policy of serviceState/territory requirements about responding to indication of abuse and reporting processCONDITIONS:Students/trainees must be provided with the following:Baby dummyHand-outs in child abuse.ModulesReferences/Textbooks on Dangerous, Hazardous and Threat to SafetyIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionRole playingASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO6.PERFORM FIRST AID PROCEDURESASSESSMENT CRITERIA:Immediate first aid in case of emergencies and accidents is performed and responded to according to the established guidelines and legislative requirements.Details of the emergency/accident are recorded / documented.Strategies are implemented to calm, reassure and comfort clients/patients.Appropriate first aid procedures are identified and properly implemented to ensure the safety of clients/patients.CONTENTS:First aid application and implementationRescue transfer proceduresAnatomy and physiologyBandaging techniquesCONDITIONS:Students/trainees must be provided with the following:Sample model/dummyHand-outs on first aidModulesReferences/Textbooks on First AidIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionRole playingASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationUNIT OF COMPETENCY :CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHENUNIT CODE:HCS323309MODULE TITLE :CLEANING LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHENMODULE DESCRIPTOR :This unit covers the knowledge, skills, and attitudes required to perform home management by providing clean, secure and safe environment.NOMINAL DURATION:50 hoursQUALIFICATION LEVEL:NC IISUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO1.Explain the principles and proper procedures in cleaning and polishing (livingRoom, dining room, bedrooms, toilets, bathrooms and kitchen)LO2.Clean and sanitize toilet and bathroomLO3.Identify different kinds of cleaning agentsLO4.Make up beds and cots (open and closed bed)LO5.Maintain a clean room environmentLO6.Perform after care activities of materials and equipmentLO1. EXPLAIN THE PRINCIPLES AND PROPER PROCEDURES IN CLEANING AND POLISHING (Living room, bedroom, bathroom, and kitchen)ASSESSMENT CRITERION:The principles and procedures in cleaning and polishing (Living Room, Bedroom, Bathroom, and Kitchen) are explained / discussed in accordance to established procedures.CONTENTS:Procedures in Cleaning and Polishing Rooms (Living Room, Bedroom, Bathroom, and Kitchen)Method of removing suitable dirt/stainDifferent Areas Where Dirt and Dust Can Easily AccumulateCONDITIONS:Students/trainees must be provided with the following:All-Purpose DetergentAll-Purpose SoapDisinfectantsDrain SolventGarbage BagScouring PadDish PanDish Sponge/Dish ClothPan with Hot WaterRolled NewspaperCleaning RagHandouts/ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionRole playingHandouts/manualsASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO2.Clean AND SANITIZE TOILET AND BATHROOMASSESSMENT CRITERIA:Appropriate removal/cleaning equipment, supplies, materials, procedures and techniques are used in accordance to established procedures.Cleaning and sanitizing are performed according to standard operating procedures.Cleaning equipment, supplies and materials are used following safety procedures and manufacturer’s specifications.Cleaning/polishing equipment is cleaned and stored after use in accordance with relevant safety procedures and manufacturer’s instructions.Ceilings 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.Toilet and bathroom supplies are replenished and defective accessories replaced as per SOPs.CONTENTS:Types/Uses/Functions of Cleaning Equipment, Supplies and MaterialsMethod of identifying and removing Stains, Mud, Dirt and Grease Stain Removal TechniquesProcedures in Cleaning, Disinfecting and Sanitizing Rooms (Toilet and Bathroom)Types and Characteristics of Floors Types/Uses/Functions of Cleaning Equipment, Supplies and MaterialsCONDITIONS:Students/trainees must be provided with the following:BroomsMop Head and BucketDust PanDust pan and brushLint Free Clothing ClothsPersonal ToiletriesBathroom SlippersFloor TowelTrash CanCleaning and sanitizing supplies/materialsLiquid and Bar SoapToilet PaperBathroom DeodorizerSolvent SprayAnti-Static SolutionAnti-Static SprayCloth/Paper TowelsHandouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionRole playingASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO3.IDENTIFY DIFFERENT KINDS OF CLEANING AGENTSASSESSMENT CRITERIA:Different kinds of cleaning agents are identified according to use/purpose.Chemical properties/elements of cleaning agents are discussed / explained.Appropriate storage for all types of cleaning agents is identified following manufacturer’s instructions.CONTENTS:Kinds of cleaning agentsTypes/Uses/Functions of Cleaning AgentsChemical properties of Cleaning AgentsUse, Care and Proper Storage of Cleaning AgentsCONDITIONS:Students/trainees must be provided with the following:Liquid/Powder DetergentBowl cleanerToilet DisinfectantAcid CleanerCleaning solutionHandouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionRole playingASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO4.MAKE UP BEDS AND COTS (OPEN AND CLOSED BEDS)ASSESSMENT CRITERIA:Mattress is aired, freed from and vacuumed in accordance with SOPs.Soiled linens an pillowcases are replaced in accordance with SOPs.Linens are centered and mitered when replaced as per SOPs.Beds and cots are made-up according to prescribed procedure. CONTENTS:Procedures in Bed MakingDifferent Linen and FabricCONDITIONS:Students/trainees must be provided with the following:Flat SheetsFitted SheetPillowPillow CaseBed Mattress Handouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionRole playingASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO5.Maintain A clean room environmentASSESSMENT CRITERIA:All 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. CONTENTS:Checking and maintaining equipment and paraphernaliaTypes/Uses/Functions of Cleaning Equipment, Supplies and MaterialsProper waste removal and disposalProcedures in Cleaning and Maintaining Room Furniture and FurnishingsProcedures in Cleaning, Polishing, Disinfecting and Sanitizing Rooms (Living Room, Dining Room, Bedrooms, Toilets and Kitchen)Types and Characteristics of FloorsMethod of Removing Suitable Dirt/StainDifferent Areas Where Dirt and Dust Can Easily AccumulateCONDITIONS:Students/trainees must be provided with the following:BroomsDust pan and brushCleaning implementsVacuum cleanerFloor CarpetRubber SpatulaFloor MopHandouts/ManualMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionGroup discussionRole playingHandouts/manualsASSESSMENT METHODS:Hands-onDirect observationPractical DemonstrationLO6.PERFORM AFTER CARE ACTIVITIES FOR MATERIALS AND PARAPHERNALIAASSESSMENT CRITERIA:Equipment and cleaning paraphernalia are checked and maintained according to manufacturer’s instructions.Materials and paraphernalia are placed / stored in the appropriate area following safety procedures.All materials and paraphernalia are checked regularly for orderliness/tidiness in accordance with employer’s requirements.Routine maintenance is carried out or arranged as per standard operating procedures.CONTENTS:Types/Uses/Functions of paraphernalia Procedures in storing paraphernalia Care of materials and paraphernaliaCONDITIONS:Students/trainees must be provided with the following:Cleaning Equipment and paraphernalia for Living Room, Dining Room, Bedrooms, Toilets, Bathrooms and KitchenCleaning supplies and materialsHand outsModulesReferences/Textbooks on Living Room, Dining Room, Bedrooms, Toilets, Bathrooms and Kitchen paraphernalia and toiletriesIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationUNIT OF COMPETENCY :WASH AND IRON CLOTHES, LINEN AND FABRICUNIT CODE:HCS323310MODULE TITLE :WASHING AND IRONING CLOTHES, LINEN AND FABRICMODULE DESCRIPTOR :This unit covers the knowledge, skills and attitudes required to perform home management by providing clean, safe environment.NOMINAL DURATION:30 hoursQUALIFICATION LEVEL:NC IISUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO1.Explain the principles and procedures in washing and ironing clothesLO2.Explain the procedures in operating tools and equipmentLO3.Perform laundryLO4.Iron clothes, linens and fabrics LO5.Perform after care activities of materials and equipmentLO1.EXPLAIN THE PRINCIPLES AND PROCEDURES IN WASHING AND IRONING CLOTHESASSESSMENT CRITERIA:Principles in washing and ironing clothes are explained according to equipment requirement.Washing and Ironing procedures are explained according to color, type and weight of garments. CONTENTS:Principles in washing and ironing clothesStandard procedures in washing and ironing clothesLanguage 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 SolutionsCONDITIONS:Students/trainees must be provided with the following:WashersDryersClotheslineClothes PinsClothespin BagClothes Rack Handouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionHands-onASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examLO2.EXPLAIN THE PROCEDURES IN OPERATING TOOLS AND EQUIPMENTASSESSMENT CRITERIA:Procedures in operating tools and equipment are explained according to manufacturer’s manual of operation.Operation of Tools and equipment are discussed according to type/use/ function.CONTENTS:Standard procedures in operating tools and equipment (Washing Machine, Dryers, Ironing Equipment)Standard Procedures in Checking and Preparing Washing Machine, Dryers and Ironing EquipmentCONDITIONS:Students/trainees must be provided with the following:WashersDryersIronClotheslineClothes PinsClothespin BagClothes Rack Handouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced InstructionHands-onASSESSMENT METHODS:Direct observationPractical DemonstrationOral and written examLO3.PERFORM LAUNDRYASSESSMENT CRITERIA: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.Clothing, 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.CONTENTS:Types of laundry methodTypes and Uses of Washing Machines and DryersHygiene, Health and Safety Issues of Specific Relevance to Laundry OperationsMaintenance of Laundry AreaCONDITIONS:Students/trainees must be provided with the following:Sorting Baskets/ShelvesHangersStain Removing AgentsFabric SoftenerChlorine BleachLaundry BagLaundry BasketHandouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced InstructionHands-onASSESSMENT METHODS:Direct observationPractical DemonstrationOral and written examLO4. Iron clothes, linens and fabricsASSESSMENT CRITERIA:Ironing is done in accordance to the standard proceduresIroned 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. CONTENTS:Standard procedures for ironing clothes, linens and fabricsBasics of PressingTypes and Uses of Irons, Ironing Boards and Ironing AccessoriesTypes and Use of HangersFolding Method and TechniquesProcedures in storing equipment and materialsCONDITIONS:Students/trainees must be provided with the following:Sorting Baskets/ShelvesHangersIronIroning boardSpray starchHandouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionHands-onASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examLO5.PERFORM AFTER CARE ACTIVITIES FOR MATERIALS AND PARAPHERNALIAASSESSMENT CRITERIA:Washing machine, dryer and ironing paraphernalia are checked and maintained according to manufacturer’s instructions.Materials and paraphernalia are placed / stored in the appropriate area following safety procedures.All materials and paraphernalia are checked regularly for orderliness/tidiness in accordance with employer’s requirements.Routine maintenance is carried out or arranged as per standard operating procedures.CONTENTS:Types/Uses/Functions of Washing Machines, Dryers and Ironing equipment and paraphernalia Procedures in storing materials and paraphernalia Care of equipment, materials and paraphernaliaCONDITIONS:Students/trainees must be provided with the following:Washing Equipment and Ironing paraphernaliaLaundry supplies and materialsHand outsModulesReferences/Textbooks on Children’s paraphernalia and toiletriesIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationUNIT OF COMPETENCY:PREPARE HOT AND COLD MEALS/FOODUNIT CODE:HCS323311MODULE TITLE:PREPARING HOT AND COLD MEALS/FOODMODULE DESCRIPTOR:This unit covers the knowledge, skills and attitudes in cooking basic hot food and cold meals. It includes preparation of ingredients, preparation of appetizers, sauces dressing and garnishes, cooking meals and dishes according to recipes/dietary requirements, setting table and serving cooked dishes.NOMINAL DURATION:100 hoursQUALIFICATION LEVEL:NC IISUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO1.Explain the procedures in preparing hot and cold mealsLO2.Prepare hot and cold mealsLO3.Prepare appetizers, sauces, dressing and garnishesLO4.Cook meals and dishes according to recipe/dietary requirementsLO5.Set table and serve cooked dishesLO6.Perform after care activities of materials and equipmentLO 1.EXPLAIN THE PROCEDURES IN PREPARING HOT AND COLD MEALASSESSMENT CRITERIA:Procedures in preparing hot and cold meals are explained in accordance with enterprise requirementsIngredients are identified correctly, according to standard recipes, recipe cards or enterprise requirementsIngredients are assembled according to correct quantity, type and quality requiredIngredients are prepared based on the required form and time frameCONTENTS:Food TheoryUses and characteristics of basic food products and types of menus as requiredSafe work practices according to occupational health and safety principles and procedures, particularly in using knivesCONDITIONS:Students/trainees must be provided with the following:MeatVegetableSeafoodSoaking UnfreezingHandouts /ManualsMETHODOLOGIES:Lecture DemonstrationSelf-paced instructionHands-onASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examsLO 2.PREPARE HOT AND COLD MEALSASSESSMENT CRITERIA:Ingredients are procured in accordance with the purchase lists.“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 is prepared according to the method of preparation.CONTENTS:Food TheoryMaterials Specifications and UsesMise-en-placeThawing proceduresPreparing meat, vegetables and seafoodCONDITIONS:Students/trainees must be provided with the following:MeatVegetableSeafoodSoaking UnfreezingHandouts /ManualsMETHODOLOGIES:Lecture DemonstrationSelf-paced instructionHands-onASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examsLO3.PREPARE APPETIZERS, SAUCES, DRESSING AND GARNISHESASSESSMENT CRITERIA:D’oeuvres are prepared according to requirement and preference of client.Canapé’s are prepared according to requirement for preference of client.Finger foods are prepared according to requirement or preference of client.Materials, equipment/utensils are prepared prior to preparation of sauces, dressings and garnishes as per SOPs.Sauces, garnishes, hot and cold dressing are prepared as per SOPs. CONTENTS:Preparing D’oeuvres Preparing Canapé’sPreparing Finger foodsUses of Materials, equipment/utensils Preparing Sauces, garnishes, hot and cold dressingFood and Safety HazardSafe Food HandlingCONDITIONS:Students/trainees must be provided with the following:IngredientsPlates / PlattersHandouts /ManualsMETHODOLOGIES:Lecture DemonstrationSelf-paced instructionHands-onASSESSMENT METHODS:Direct observationPractical demonstrationOral and written exam LO 4.Cook meals and dishes according to recipe/DIETARY REQUIREMENTSASSESSMENT CRITERIA:Soup is cooked as per menu.Vegetable dishes are cooked according to recipe/dietary requirements.Meat dishes are cooked according to culinary Method.Poultry and game dishes are cooked according to recipe/dietary requirements.Sea food dishes are cooked according to recipe /dietary requirements.Egg dishes are cooked according to client’s preferencePasta grain and farinaceous dishes are cooked according to recipe /dietary requirements.CONTENTS:Soup menusVegetable dishes recipeCulinary method for meat dishesPoultry and game dishes recipeSea food dishes recipeCooking different types of Egg dishes Pasta grain and farinaceous dishes recipeCONDITIONS:Students/trainees must be provided with the following:IngredientsPansUtensilsHandouts /ManualsMETHODOLOGIES:Lecture DemonstrationSelf-paced instructionHands-onASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examLO 5.SET TABLE AND SERVE COOKED DISHESASSESSMENT CRITERIA:Serving 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. CONTENTS:Standard serving portionPresentation of cooked dishesFood condition and qualityFood temperatureCONDITIONS:Students/trainees must be provided with the following:WashersDryersClotheslineClothes PinsClothespin BagClothes Rack for Indoor DryingProviding Safe Foodfood and Safety HazardHandouts /ManualsMETHODOLOGIES:Lecture - demonstrationSelf-paced instructionHands-onASSESSMENT METHODS:Direct observationPractical demonstrationOral and written examLO6.PERFORM AFTER CARE ACTIVITIES FOR MATERIALS AND EQUIPMENTASSESSMENT CRITERIA:Kitchen equipment are cleaned after use according to standard operating procedures and in accordance with relevant safety proceduresKitchen tools/utensils and equipment are placed / stored in the appropriate area following safety procedures.All Kitchen tools/utensils and equipment are checked regularly for orderliness/tidiness in accordance with employer’s requirements.Routine maintenance is carried out or arranged as per standard operating proceduresCONTENTS:Cleaning kitchen equipmentTypes/Uses/Functions of Kitchen tools/utensils and appliancesProcedures in storing Kitchen tools/utensilsCare of Kitchen tools/utensils and appliancesCONDITIONS:Students/trainees must be provided with the following:Kitchen tools/utensils and appliancesHand outsModulesReferences/Textbooks on Kitchen tools/utensils and appliancesIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced instructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstration ................
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