TRAINING REGULATIONS FOR



CURRICULUMPOLO On-site Training for OFWs Providing Care and Support For Infants, Toddlers and Children (COC 1) Leading to Caregiving NC IITechnical Education and Skills Development Authority (TESDA)East Service Road, South Expressway, Taguig City, Metro Manila, PhilippinesCURRICULUM DESIGN FORPROVIDING CARE AND SUPPORT FOR INFANTS, TODDLERS AND CHILDREN LEADING TO CAREGIVING NC II (HHCCGV2O1) PROVIDING CARE AND SUPPORT FOR INFANTS, TODDLERS & CHILDREN (COC 1)The COC 1 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:HCS323301Provide 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 mealsA person who has achieved this COC is competent to be employed in any of the following positions: Caregiver of Infant / ToddlerCaregiver of a ChildIndividuals aspiring to be awarded the qualification of CAREGIVING NC II must acquire the remaining Certificate of Competencies as follows:COC 2: Providing care and support for the elderly and people with special needsHCS323305Provide 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 mealsENHANCED COURSE DESIGN Enhanced Course Outlinebased on TESDA Training Regulations for Caregiving NC II (HHCCGV2OT)*Nominal DurationSuggestedTraining MethodsCERTIFICATIONProvide care and support to infants/toddlers (HCS323301)LO1.Explain the concepts and principles of caring, growth and development of infants/toddlersLO2.Prepare infants/ toddlers for taking vital signs, bathing and dressingLO3.Clean, sterilize feeding bottles and prepare milk formulaLO4.Prepare and introduce adequate nutrition and semi-solid foodLO5.Prepare infant / toddlers crib50 hoursLectureGroup discussionDemonstrationBrainstormingSell-pacedCOC 1: 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, bedroom, toilet and bathroomWash and iron clothes, linen and fabricPrepare hot and cold mealsProvide care and support to children (HCS323302)LO1Explain the importance of instilling personal hygiene practices to childrenLO2.Maintain children’s paraphernaliaLO3.Prepare children for taking vital signs, bathing and dressingLO4.Perform after care activities for materials and paraphernaliaLO5.Determine nutritional food requirements of children50 hoursLectureGroup discussionDemonstrationSell-pacedFoster social, intellectual, creative and emotional development of children (HCS323303)LO1.Explain the concepts and principles of social, intellectual, creative and emotional development of children (3-12 years old)50 hoursLectureGroup discussionDemonstrationSell-pacedFoster the physical development of children (HCS323304)Lo1.Explain the concepts and principles of physical development of childrenLO2.Explain the importance of healthy sleeping patterns and practices physical developmentLO3.Perform physical activities50 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 Total450 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.Skillet1 pc.Bed surgical2 packsAll purpose detergent soap5 setsGarbage bin (biodegradable and non-biodegradable2 unitsBlender / juicer2 pcs.Baby oil2 pcs.Urinal 2 pcs.Bp apparatus, aneroid10 pcs.Baby Soap12 pcs.Basin (small)2 pcs.Bp apparatus, mercurial5 pcs.Feeding bottles w/ cover and nipples1 pc.Baby bath tub1 pc.Crib4 pcs.Bib and baby layettes12 pcs.Flat sheet1 unitDish washer w/ drier1 gal.Bleaching solution12 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 use for preparing meals4 pcs.Blanket25 pcs.Chairs with arm1 packDiaper (child, all sizes)4 forter1 unitDining set1 gal.Liquid soap (cleaning bottles)2 pcs.Bedpan2 pcs.White board1 kiloInfant formula2 pcs.Bottle brush (cleaning feeding bottles)1 unitOHP/LCD*6 packsTable napkins2 pcs.Burping cloth1 unitComputer w/ printer2 pcs.Table cloth5 pcs.Baby clothes1 unitRefrigerator1 packGarbage bags5 pcs.Baby blanket1 pc.Sphygmomanometer2 sets/ eachBathing paraphernalia (adult and child)1 pc.Carpet 4 ft. x 8 ft.1 pc.Bottle Sterilizer, electricTRAINING MATERIALS/ REFERENCES1 pc.Clothes brush1 pc.StethoscopeMother and Care Baby1 pc.Clothes humper1 unitStoveInfant Care Feeding1 pc.Clothes rack1 unitOperational telephone unitStory books e.g. Cinderella, snow white, etc.2 eachClothes, linen and fabrics for laundry10 setsThermometer (Oral, rectal, Axilla, Tympanic)Complete Early Childhood1 setChina ware1 unitBread toasterBaby Play1 setCooking utensils1 unitWashing machine – Heavy DutyFundamentals of Nursing5 pcs.Cutting board1 unitDrierCookbook1 setCutlery1 pc.Weighing scaleToddler Play1 pc.Electric knife1 pc.Wheel chairCare of the Adult 1 pc.Electric can opener1 unitVacuum cleaner – Heavy DutyFirst Aid Book10 pcs.Gown (hospital)1 modeCleaning Different Areas of the house1 pc.Hot water bag1 pc.Cane or walker 1 set/ eachTOYS1 pc.Ice cap1 pc.High chair/ booster seat/ portable seatCrayons1 pc.Kettle1 unitDressing trolley w/Play Dough1 setPots and pancotton ballsShape sorter10 pcs.Pot holdermedicine glassColoring Book2 pcs.ApronthermometerMusical Mobile1 setCrutches (adjustable)wound dressing setPush & pull toys1 setGrooming kit (hairbrush. comb, nail cutter, nail brush)1 setFirst aid kitToys (assorted), games and accessories5 pcs.Hand towel1 eachDummy (baby) ** - used for bathingTAPES/DISC1 setFeeding utensils (Child and adult)1 eachDummy for CPR (infant and child) ** CPR (Infant and Child)1 setMeasuring cupOFFICE EQUIPMENT/ FURNITUREArtificial Resp. (Infant and Child)1 unitMedical tray1 unitFax machineFracture1 setMixing bowl1 unitTelevisionSprained Ankle4 pcs.Pail1 unitVHS/CD/DVD PlayerBurns5 pcs.Peeler1 setSofa setChild safety: films about playing and safe1 pc.Pick up forcep12 pcs.Pillow caseMultiple Casualty Management8 pcs.Pillow1 unitPortable mixer1 unitPotato masher2 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.- Infants and toddlers Care 30 sq. m.30 sq. m.- Care for children30 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 Qualification??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; and??Has completed the following units of Trainer’s Methodology Level I:Plan Training Sessions;???Identifying learner’s training requirements??Prepare session plan??Prepare instructional materials??Prepare assessment instruments (Institutional)??Organize learning and teaching resources; and??Facilitate Learning Sessions???Prepare training facilities /resources??Conduct pre-assessment??Facilitate training session???Conduct competency assessment??Review 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 PETENCY-BASED CURRICULUMCOC 1Providing care and support to infants, toddlers and childrenLeading to CAREGIVING NC IIHCS323301Provide 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 meals UNIT OF COMPETENCY :PROVIDE CARE AND SUPPORT TO INFANTS AND TODDLERSUNIT CODE:HCS323301MODULE TITLE :PROVIDING CARE AND SUPPORT TO INFANTS AND TODDLERS MODULE DESCRIPTOR :This module covers the knowledge, skills and attitudes required to provide care and support to infants and toddlers ages from birth to three years.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 concept and principles of caring, growth and development of infant and toddlerLO2.Prepare infants/toddlers for taking vital signs, bathing and dressingLO3.Clean, sterilize feeding bottles and prepare milk formulaLO4. Prepare and introduce adequate nutrition and semi-solid foodLO5. Prepare infant / toddlers crib.LO1.EXPLAIN THE CONCEPT AND PRINCIPLES OF CARING, GROWTH AND DEVELOPMENT OF INFANT AND TODDLERASSESSMENT CRITERIA:Growth and development are properly defined.Principle of normal growth and development are explained.CONTENTS:Different Stages of normal growth and development of infants and toddlersThe Dependent nature of infants/toddlersSigns of infants/toddlers’ distressBasic Infant CareCONDITIONS:Students/trainees must be provided with the following:Handouts/ManualsReference booksAudio-visual equipmentIT related and instructional video resourcesMETHODOLOGIES:Lecture/ discussionDemonstration and return demonstrationBrainstorming ASSESSMENT METHOD:Oral and written evaluationLO2.PREPARE INFANTS/TODDLERS FOR TAKING VITAL SIGNS, BATHING AND DRESSING ASSESSMENT CRITERIA:Different materials, equipment and supplies needed for vital signs taking and measurement were identified.Checked the infants and toddlers’ vital signs based on procedure.Checked the water quantity and temperature as per requirement.Bathed infants and toddlers according to procedure.Made comforters available to infants and toddlers when needed.CONTENTS:Procedures in Taking Vital Signs Specifications of Different Types of Thermometer Principles of conversion, °F to °CProcedures in Bathing and Dressing/ Undressing of infantsTypes and Uses of Clothes and UnderwearUnusual signs and symptomsBathing Paraphernalia: Types, Uses, SpecificationSpecifications and Uses of Non-Slip Rubber MatBaby / Baby dummyCONDITIONS:Students/trainees must be provided with the following:Bathing paraphernalia (baby bath tub, baby toiletries, towel, soap, shampoo, hair brush/comb)Thermometer / TrayBathing toysBaby DummyReferences/BooksIT related and instructional video resourcesMETHODOLOGIES:Lecture/ discussionDemonstration and return demonstrationSelf-paced InstructionGroup discussion ASSESSMENT METHOD:Oral and written evaluationLO3.CLEAN, STERILIZE FEEDING BOTTLES AND PREPARE MILK FORMULA ASSESSMENT CRITERIA:Cleaned and sterilized the infants and toddlers’ feeding bottles as needed.Prepared the milk formula as prescribed.Fed and burped the infant according to established procedure.CONTENTS:Procedures in FeedingHand Washing ProceduresInfant DietTable EtiquetteSterilization of feeding bottleCONDITIONS:Students/trainees must be provided with the following:feeding bottles with cap, ring and nipplebottle electric sterilizerinfant / toddler milk formula bibs / burping clothfeeding paraphernaliahigh chairBaby’s layette Handouts/ManualsReferences/Textbooks on Cleaning and Sterilizing Feeding Bottles and Preparing Milk FormulaIT related and instructional video resourcesMETHODOLOGIES:Lecture/ discussionDemonstration and return demonstrationBrainstorming ASSESSMENT METHODS:Oral and written evaluationPractical evaluationLO4.PREPARE AND INTRODUCE ADEQUATE NUTRITION AND SEMI-SOLID FOOD ASSESSMENT CRITERIA:Nutritional needs of infants and toddler were explainedSemi-solid food were prepared and introduced according to dietary requirements of infants and toddlers Tools and equipment in performing the procedure in meeting the nutritional needs of infants and toddlers are preparedProper procedure in performing nutritional needs of infants and toddlers were followedCorrect procedure in meeting the nutritional needs of infant and toddlers are followedPersonal safety was observed in performing the procedureCONTENTS:Dietary requirements for infants and toddlersNutritional needs of infants and toddlersCultural practices and beliefs about food provisionImpact of food and drinks on dental healthProcedure in feedingFood preparation and cookingSterilization techniqueOccupational health and safety guidelinesWaste segregation and waste disposalUse of tools and equipmentCONDITIONS:Feeding paraphernaliaFeeding bottlesBaby food products (assorted)BibHigh chairTableHot air sterilizerBasinHandouts/ManualsReferences/Textbooks on Infants and Toddlers NutritionIT related and instructional video resourcesLO5.PREPARE INFANT/TODDLERS CRIBASSESSMENT CRITERIA:Infants and toddlers’ crib is prepared based on established procedure/ or according to manufacturer’s specification.Support materials/paraphernalia are correctly placed and folded in the crib according to established procedure.CONTENTS:Basic Infant CareGuide in preparing infant/toddlers cribCONDITIONS:Students/trainees must be provided with the following:Infant cribToddler bedBlanket / comforterToys for the crib (mobile)Handouts/ManualsReferences/Textbooks on Infants and Toddlers CribIT related and instructional video resourcesMETHODOLOGIES:Lecture/ discussionDemonstration and return demonstrationBrainstorming ASSESSMENT METHODS:Oral and written evaluationPractical evaluationUNIT OF COMPETENCY :PROVIDE CARE AND SUPPORT TO CHILDRENUNIT CODE:HCS323302MODULE TITLE :PROVIDING CARE AND SUPPORT TO CHILDREN MODULE DESCRIPTOR :This module covers the knowledge, skills and attitudes required to provide care and support to children between three (3) years old and twelve (12) years old.NOMINAL DURATION:50 hoursQUALIFICATION LEVEL:NC IISUMMARY OF LEARNING OTCOMES:Upon completion of this module, the trainee/student must be able to:LO1.Explain the importance of personal hygiene practices to childrenLO2.Maintain children’s paraphernaliaLO3.Prepare children for taking vital sign, bathing and dressingLO4.Perform after care activities for materials and paraphernaliaLO5.Determine nutritional food requirements of childrenLO1.EXPLAIN THE IMPORTANCE OF PERSONAL HYGIENE PRACTICES TO CHILDRENASSESSMENT CRITERIA:Hygiene practices are explained clearly to children based on established procedures. Personal hygiene procedures are demonstrated to children based on health and safety procedures. CONTENTS:Proper Healthcare of Children.Good Grooming.Occupational health and safety guidelinesCONDITIONS: Students/trainees must be provided with the following:Bathing paraphernalia and toiletriesChildren’s clothesGrooming kit (hairbrush, comb, nail scissors/nail cutter)Oral hygiene (tooth brush, toothpaste)Childcare workplaceOther facilities, equipment and materials relevant to the unit of competency.Handouts/ManualsReferences/Textbooks on Personal Hygiene Practices to ChildrenIT related and instructional video resourcesMETHODOLOGIES:Lecture/ discussionDemonstration and return demonstrationBrainstorming ASSESSMENT METHOD:Oral and written evaluationLO2.MAINTAIN CHILDREN’S PARAPHERNALIAASSESSMENT CRITERIA:Children’s paraphernalia are cleaned according to safety, health and hygiene regulationsChildren paraphernalia are maintained based on health / hygiene proceduresRoutine maintenance is carried out or arranged as per standard operating proceduresCONTENTS:Regulations on safety, health and hygienePersonal hygiene / health procedures observationThe spread of infectious diseases and cross infectionCONDITIONS:Students/trainees must be provided with the following:Cleaning materials (detergent, soap, brushes and rags)DisinfectantsBathing paraphernalia and toiletries Children’s ClothesGrooming kit (hairbrush, comb and nail scissors)Oral hygiene (toothbrush, toothpaste)Thermometer / TrayFeeding utensilsHigh chair/booster seat/portable seatThermometerThermometer trayHand outsModulesReferences/Textbooks on Children’s paraphernaliaIT related and instructional video resourcesMETHODOLOGIES:LectureGroup discussion/interactionDemonstration and return demonstrationSelf-pacedBrainstorming ASSESSMENT METHODS:Direct observationPractical demonstration LO3.PREPARE CHILDREN FOR TAKING VITAL SIGN, BATHING AND DRESSINGASSESSMENT CRITERIA:Children’s vital signs are checked before bathing based on established procedures.Bathing paraphernalia are prepared as per procedure.Bath water quantity and temperature are checked based on health requirement of the child.Children are assisted in dressing up according to prevailing weather condition.Children’ preferences and decisions are acknowledged, respected and followed whenever appropriate and possible.Children with difficult behavior in bathing are dealt with appropriately as per procedure.CONTENTS:Bathing and dressing / undressing procedures.Bathing paraphernalia and: Types, Uses, SpecificationProcedures in taking vital signs.Use of ThermometerUnusual signs and symptomsCONDITIONS:Students/trainees must be provided with the following:Bathing paraphernalia and toiletriesChildren’s ClothesGrooming kitThermometer / TrayHand outsModulesReferences/Textbooks on Bathing, dressing and taking vital signs on ChildrenIT related and instructional video resourcesMETHODOLOGIES:Lecture/ discussionDemonstration and return demonstrationBrainstorming ASSESSMENT METHODS:Oral and written examPractical demonstration LO4.PERFORM AFTER CARE ACTIVITIES FOR MATERIALS AND PARAPHERNALIAASSESSMENT CRITERIA:Materials and paraphernalia are cleaned after use according to standard operating procedures and in accordance with relevant safety proceduresMaterials 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:Bathing paraphernalia and toiletries Children’s ClothesGrooming kit (hairbrush, comb and nail scissors)Oral hygiene (toothbrush, toothpaste)Thermometer / TrayFeeding utensilsHigh chair/booster seat/portable seatThermometerThermometer trayHand outsModulesReferences/Textbooks on Children’s paraphernalia and toiletriesIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO5.DETERMINE NUTRITIONAL FOOD REQUIREMENTS OF CHILDRENASSESSMENT CRITERIA:Nutritional requirements of children are determined according to their age level.Menus prepared in accordance with children’ nutritional and cultural requirements.Appetizing food and drinks are prepared and served sufficiently and appropriately according to the child’s health needs and preferences.Children are fed following healthy procedures. CONTENTS:Nutritional needs of children by age levelDietary requirements of ChildrenCultural practices and beliefs about food provisionsTable etiquette Impact of foods and drinks on dental healthCONDITIONS:Students/trainees must be provided with the following:Children food recipeChildren food products (assorted)Feeding utensilsBibsHigh chair/Booster seatHand outsModulesReferences/Textbooks on Children’s Nutritional Food RequirementsIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationUNIT OF COMPETENCY:FOSTER THE SOCIAL, INTELLECTUAL, CREATIVE AND EMOTIONAL DEVELOPMENT OF CHILDRENUNIT CODE: HCS323303MODULE TITLE:FOSTERING THE SOCIAL, INTELLECTUAL, CREATIVE AND EMOTIONAL DEVELOPMENT OF CHILDRENMODULE DESCRIPTOR:This module covers the knowledge, skills and attitudes required to foster the social, intellectual, creative and emotional development of children from 1-12 years old. NOMINAL DURATION:50 hoursQUALIFICATION LEVEL:NC IISUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the trainee/student must be able to:LO 1.Explain the concepts and principles of social, intellectual, creative and emotional development of children (3-12 years old)LO1.EXPLAIN THE CONCEPTS AND PRINCIPLES OF SOCIAL, PHYSICAL, INTELLECTUAL, CREATIVE AND EMOTIONAL DEVELOPMENT OF CHILDREN (3-12 years old)ASSESSMENT CRITERIA:Concepts and principles of social, physical, intellectual, creative and emotional development of children are explained based on the stages of growth and development.Encourages children to express their feelings, ideas and needs based on social norm.Opportunities are provided to children to experience their individual strengths and needs and to participate in decision making.Activities are provided to children as a means of releasing their feelings according to their interests and needs and expressing their imagination and creativity based on developmental needs.CONTENTS:The Dependent Nature of ChildrenChildren’s Psychology Understanding children’s physical developmentChildren’s developmental stagesCultural awarenessProcess for creative and artistic expressionCONDITIONS:Students/trainees must be provided with the following:Childcare workplaceAppropriate method of activities:Play pen with approximate toys according to age group (cradle toys, objects to explore by mouth, swinging toys, rattles, toys poke, squeeze and push along)Art and paint materialsConstruction setsScissors/papers/pencils (assorted colors)Crayons, pencils, peg boardsActivity kitPuzzlesColoring bookBeads to stringPlay doughAudio visual equipment (radio, cassette, TV)Hand outsModulesIllustrations/Pictures/Charts/Diagrams of child’s developmentReferences/Textbooks on Children’s Stages of DevelopmentIT related and instructional video resourcesMETHODOLOGIES:LectureGroup discussion/interactionDemonstration and return demonstrationBrainstorming ASSESSMENT METHODS:Oral and written evaluationPractical evaluationUNIT OF COMPETENCY:FOSTER PHYSICAL DEVELOPMENT OF CHILDRENUNIT CODE:HCS323304MODULE TITLE:FOSTERING PHYSICAL DEVELOPMENT OF CHILDRENMODULE DESCRIPTOR:This module covers the knowledge, skills and attitudes required to foster specific physical development of children from 1-12 years old. 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 concepts and principles of physical development of childrenLO2.Explain the importance of healthy sleeping patterns and practices physical developmentLO3.Perform physical activitiesLO1.EXPLAIN THE CONCEPTS AND PRINCIPLES OF PHYSICAL DEVELOPMENT OF CHILDRENASSESSMENT CRITERIA:Concepts and principles of physical development of children are explained based on the child’s stage of growth and development.Children provided with tools and equipment based on physical development needs.Children given exercise or activities based on age level.Opportunities are provided to children to experience their individual interest, strengths and needs.CONTENTS:Children’s physical development and skills developmentChild’s rate of development, needs, interest and strengthCONDITIONS:Students/trainees must be provided with the following:Childcare workplace/ gymIllustrations/Pictures/Charts/Diagrams of child’s developmentHand outsModulesReferences/Textbooks on Children’s Stages of Growth and DevelopmentIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO2.EXPLAIN THE IMPORTANCE OF HEALTHY SLEEPING PATTERNS AND PRACTICES PHYSICAL DEVELOPMENTASSESSMENT CRITERIA:Children are monitored and encouraged to develop healthy sleeping patterns and practices based on physical needs.Children are provided opportunities to develop their physical skills based on development needs.Children are given the opportunities to develop themselves physically in accordance with resources available.Equipment and tools are made available based on needs.Opportunities for physical development are provided based on child’s stage of growth and development.CONTENTS:Sleeping patterns and practices of ChildrenInteraction between Physical, Social and Psychological Development of ChildrenRelevant organizational standards, policies and proceduresCONDITIONS:Students/trainees must be provided with the following:Setting up venue/environmentRange of environments and equipmentPlay with construction materialsHand outsModulesIllustrations/Pictures/Charts/Diagrams of child’s developmentReferences/Textbooks on Children’s Stages of Growth and DevelopmentIT related and instructional video resourcesMETHODOLOGIES:LectureDemonstrationSelf-paced InstructionGroup discussionASSESSMENT METHODS:Hands-onDirect observationPractical demonstrationLO3. PERFORM PHYSICAL ACTIVITIESASSESSMENT CRITERIA:Experiences provided which will develop and enhance physical fitness.Encouragement given to children to learn to develop habit forming physical activities.Ways and means for the child to participate in physical fitness is communicated, modeled and practiced. CONTENTS:Experiences that will target specific areas of developmentEquipment, toys, and resources that can be used to stimulate physical developmentNeeds of children with sensory or physical disabilityCONDITIONS:Students/trainees must be provided with the following:Setting up venue/environmentRange of environments and equipmentIndoor/Outdoor facilitiesHand outsModulesReferences/Textbooks on Children’s Stages of Growth and DevelopmentIT related and instructional video resourcesMETHODOLOGIES:Lecture - demonstrationSelf-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 IIPREREQUISITE:SUMMARY 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, prepare cooked preparation of appetizers, sauces dressing and garnishes, cooking meals and dishes according to recipes/dietary requirements, setting table and serving cooked dishes. present, ,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 are 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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