Competence Based Learning Materials Sect

Competence-Based Learning

Materials

Sector : TOURISM

Qualification Title: FOOD AND BEVERAGE SERVICES NCII
Unit of Competency: WELCOME GUESTS AND TAKE FOOD AND

BEVERAGE ORDERS
Module Title: Welcoming Guest and Taking Food and

Beverage Orders
Plan
Training
Session
Date Developed: Document No.

July 2010 Issued by:
Trainers
Date Revised:
Methodology Level I February 2012 Page i of vii
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Date Developed: Document No. NTTA-TM1-01
Trainers July 2010 Issued by:
Date Revised:
Methodology Level I February 2012
Page 2 of 250
Developed by: NTTA
Revision # 01
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous FBS Certificates

experience with a. FBS certified
the topic b. FBS graduate
c. FBS trainer
d. FBS lead trainer
Number of years as a competency trainer
______
Previous List down trainings related to FBS

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________
Special courses Other courses related to FBS

a. BS Hotel and Reastaurant Management
b. Master of Arts in Education major in Home
Economics
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot

Date Revised:
Page 3 of 250
Developed by: NTTA
Revision # 01
of activity around him and will focus better

and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Revised:
Page 4 of 250
Developed by: NTTA
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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
YE
CAN I…? NO
S
1. Prepare the dining room/restaurant area for service
1.1 Take table reservations? /

1.2 Prepare service stations and equipment? /
1.3 Set up the tables in the dining area? /
1.4 Set the mood/ambiance of the dining area? /
2. Welcome guests and take food and beverage orders
2.1 Welcome and greet guests? /

2.2 Seat the guests? /
2.3 Take food and beverage orders? /
2.4 Liaise between kitchen and service areas /
3. Promote Food and Beverage products
3.1 Know the product? /
3.2 Undertake Suggestive selling? /
3.3 Carry out Upselling strategies? /
4. Provide food and beverage services to guests /
4.1 Serve food orders? /

4.2 Assist the diners? /
4.3 Perform banquet or catering food service? /
4.4 Serve Beverage Orders? /
4.5 Process payments and receipts? /
4.6 Conclude food service and close down dining area? /
4.7 Manage intoxicated persons /

Date Revised:
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5. Provide Room Service
5.1 Take and process room service orders? /

5.2 Set up trays and trolleys? /
5.3 Present and serve food and beverage orders to guests? /
5.4 Present room service account? /
5.5 Clear away room service equipment? /
6. Receive and handle guest concerns
6.1 Listen to the complaint? /
6.2 Apologize to the guest? /

6.3 Take proper action on the complaint? /
6.4 Record complaint? /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Revised:
Page 6 of 250
Developed by: NTTA
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Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Submitted copy of
Take table
Sample Reservation Form sample reservation
reservations form
Prepare service
A video of the trainee doing Submitted the copy of
stations and the task the video of the trainee
equipment
Set up the tables A video of the trainee doing Submitted the copy of
in the dining area the task the video of the trainee
Submitted copy of
Know the product Certificate of Completion certificate of
completion
Undertake Submitted voice record

Voice record of the
of the conversation of
Suggestive selling conversation of the trainee
the trainee
Carry out upselling Submitted voice record

Voice record of the
strategies conversation of the trainee
the trainee
Submitted the copy of
Video clipping of the
Serve food orders the video of the trainee
trainee
doing the task
Assist the diners
the task the video of the trainee
Perform banquet or Submitted copy of
catering food Certificate of Completion certificate of
service completion
Serve Beverage An actual video clip doing Submitted the copy of
Orders of the trainee the video of the trainee
Process payments Sample of processed Submitted sample of

processed payments
and receipts payments and receipts
and receipts
Conclude food An actual video clip doing Submitted the copy of
service and close
Date Revised:
Page 7 of 250
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down dining area of the trainee the video of the trainee
Submitted video clip
Manage intoxicated Video clip on how the
on how the trainee
trainee manages
persons manages intoxicated
intoxicated persons
persons
Take and process
Submitted sample
room service orders Sample order slips
order slips
Set up trays and A video of the trainee doing Submitted the copy of
trolleys the task the video of the trainee
Present and serve
food and beverage
the task the video of the trainee
orders to guests
Present room A video of the trainee doing Submitted the copy of
service account the task the video of the trainee
Clear away room A video of the trainee doing Submitted the copy of
service equipment the task the video of the trainee
Listen to the A video of the trainee doing Submitted the copy of
complaint the task the video of the trainee
Submitted voice record
Apologize to the Voice record of the
guest conversation of the trainee
the trainee
Take proper action A video of the trainee doing Submitted the copy of
on the complaint the task the video of the trainee
Sample records of Submitted sample
Record complaint
complaint records of complaint

Date Revised:
Page 8 of 250
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Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Prepare the dining room/restaurant area for service
Take table
Take table reservations
reservations
Prepare service
Prepare service stations
stations and
and equipment
equipment
Set up the tables in the Set up the tables in
dining area the dining area
Set the
Set the mood/ambiance of
mood/ambiance of
the dining area?
the dining area?
2. Welcome guests and take food and beverage orders
Welcome and greet
Welcome and greet guests
guests
Seat the guests Seat the guests
Take food and beverage Take food and
orders beverage orders
Liaise between
Liaise between kitchen
kitchen and service
and service areas
areas
3. Promote Food and Beverage products
Know the product Know the product
Undertake Suggestive Undertake
selling Suggestive selling
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Carry out Upselling Carry out Upselling
strategies strategies
4. Provide food and beverage services to guests
Serve food orders Serve food orders

Assist the diners Assist the diners
Perform banquet or Perform banquet or
catering food service catering food service
Serve Beverage
Serve Beverage Orders
Orders
Process payments and Process payments
receipts and receipts
Conclude food
Conclude food service and
service and close
close down dining area
down dining area
Manage intoxicated Manage intoxicated
persons persons
5. Provide Room Service
Listen to the
Listen to the complaint
complaint
Apologize to the
Apologize to the guest
guest
Take proper action on the Take proper action
complaint on the complaint
Record complaint? Record complaint?
6. Receive and handle guest concerns
Listen to the
Listen to the complaint
complaint
Apologize to the
Apologize to the guest
guest
Take proper action on the Take proper action
complaint on the complaint
Record complaint Record complaint

Date Revised:
Page 10 of 250
Developed by: NTTA
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Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Welcome and greet guests 1.
Seat the guests
Take food and beverage orders 2.
Liaise between kitchen and service
areas

Date Revised:
Page 11 of 250
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Revision # 01
In template form, the session plan will look like this.
SESSION PLAN
Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Module Title : WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDERS
Learning Outcomes:
LO1: Welcome and greet guests
LO2: Seat the guests
LO3: Take food and beverage orders
LO4: Liaise between kitchen and service areas
A. INTRODUCTION
This module deals with the knowledge and skills required in providing pre-meal services to the dining guests as soon as
they arrive in the foodservice facility. It covers the dining room or restaurant service procedures before the food and
beverage orders are served. This unit involves the initial steps in the sequence of service that includes the welcoming of
guests, seating the guests, taking food and beverage orders and liaising between the kitchen and the service area
B. LEARNING ACTIVITIES
LO 1: Welcome and greet guests
Learning Content Methods Presentation Practice Feedback Resources Time
1. Welcoming and Self- paced learning Read information Answer self- Compare to CBLM 1hr
greeting guests sheet 2.1-1 on Check 2.1-1 answer key
procedures welcoming and (answer
Trainers Methodology Level I Date Revised:
February 2012
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Templates
NTTA
Revision # 01
greeting guests written tests) 2.1-1
procedures
Video presentation viewing Watch the video LCD

clip on welcoming Projector,
and greeting guests Laptop
procedures
Demonstration Observe the trainer Perform task Check and

on how to welcome sheet 2.1-1 evaluate
and greet the performanc
guests e using
criteria
checklist
LO 2: Seat the guest
 Seating Self- paced learning Read information Answer self- Compare to CBLM 1hr
guests procedures sheet 2.2-1 on Check 2.2-1 answer key
seating guests (answer 2.2-1
procedures written tests)
Film viewing Watch the film on LCD

seating guests Projector,
procedures Laptop

on how to seat the sheet 2.2-1 evaluate
guests performanc
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Templates
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Revision # 01
e using
criteria
checklist
 Sequence of Self- paced learning Read information Answer self- Compare to CBLM 1hr.
Food Service sheet 2.2-1 on the Check 2.2-1 answer key
sequence of food (answer 2.2-1
service written tests)
Film viewing Watch the film on LCD

the sequence of Projector,
food service Laptop

on the sequence of sheet 2.2-2 evaluate
food service performanc
e using
criteria
checklist
LO 3: Take food and beverage orders
 Basic Menu Self- paced learning Read information Answer self- Compare to CBLM 1hr
types sheet 2.3-1 on Check 2.3-1 answer key
basic menu types (answer 2.3-1
written tests)

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 Order taking Self- paced learning Read information Answer self- Compare to CBLM 1hr
procedures sheet 2.3-2 on Check 2.3-2 answer key
order taking (answer 2.3-2
procedures written tests)

clip on order taking Projector,
procedures Laptop

on how to welcome sheet 2.1-1 evaluate
and greet the performanc
guests e using
criteria
checklist
 Principles of Self- paced learning Read information Answer self- Compare to CBLM 1hr
promotion and selling sheet 2.3-3 on Check 2.3-3 answer key
principles of (answer 2.3-3
promotion and written tests)
selling
Check and
evaluate
Demonstration Observe the trainer Perform task performanc
on how to welcome e using
sheet 2.3-3
and greet the criteria
guests checklist
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 Suggestive Self- paced learning Read information Answer self- Compare to CBLM 1hr
selling techniques sheet 2.3-4 on Check 2.3-4 answer key
suggestive selling (answer 2.3-4
techniques written tests)

clip on selling Projector,
techniques Laptop

on suggestive sheet 2.3-4 evaluate
selling techniques performanc
e using
criteria
checklist
 Product and Self- paced learning Read information Answer self- Compare to CBLM 1hr
service knowledge sheet 2.3-5 on Check 2.3-5 answer key
welcoming and (answer 2.3-5
greeting guests written tests
procedures
LO 4: Liaise between kitchen and service areas

 Product and Self- paced learning Read information Answer self- Compare to CBLM 1hr

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service knowledge sheet 2.4-1 on Check 2.4-1 answer key
product and (answer 2.4-1
service knowledge written tests)
 OHS and Self- paced learning Read information Answer self- Compare to CBLM 1hr
sanitation sheet 2.4-2 on Check 2.4-2 answer key
procedures in OHS and (answer 2.4-2
services sanitation written tests)
procedures in
services
Film viewing Watch the film on

OHS and
sanitation
procedures in
services

on how to perform sheet 2.4-2 Supplies
properly the OHS evaluate
and sanitation performanc
procedures in e using
services criteria
checklist

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C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Methodology Level I Date Revised: Page 19 of 61
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Templates NTTA
Revision # 01
(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare the dining Preparing the dining

1. room/restaurant area room/restaurant area TRS512387
for service for service
Welcome guests and Welcoming guests and

2. take food and take food and beverage TRS512388
beverage orders orders
Promote food and Promoting food and TRS512389

3.
beverage product beverage product
Provide food and Providing food and

4. beverage services to beverage services to TRS512390
guests guests
5. Provide room service Providing room service TRS512391
Receive and handle Receive and handle TRS512392

6.
guests concerns guests concerns

February 2012
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MODULE CONTENT
UNIT OF COMPETENCY: Welcome guests and take food and beverage

orders
MODULE TITLE: Welcoming guests and taking food and

beverage orders
MODULE DESCRIPTOR:
This module deals with the knowledge and skills required
in providing pre-meal services to the dining guests as soon as they
arrive in the foodservice facility. It covers the dining room or restaurant
service procedures before the food and beverage orders are served.
This unit involves the initial steps in the sequence of service that
includes the welcoming of guests, seating the guests, taking food and
beverage orders and liaising between the kitchen and the service area
NOMINAL DURATION: 4 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Welcome and greet guests
2. Seat the guests
3. Take food and beverage orders
4. Liaise between kitchen and service areas
ASSESSMENT CRITERIA:
1. Guests are acknowledged as soon as they arrive.
2. Guests are greeted with an appropriate welcome.
3. Details of reservations are checked based on established standard
policy.

February 2012
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Revision # 01
LEARNING OUTCOME NO. 1
(LO3 Welcome and greet guests)
Contents:
1. Welcoming and greeting guests procedures
Assessment Criteria
1. Guests are acknowledged as soon as they arrive.

2. Guests are greeted with an appropriate welcome.
3. Details of reservations are checked based on established standard policy.
Conditions
The trainee / student are skilled in Basic Communication
Assessment Method:
1. Oral examination
2. Written examination
3. Performance test

February 2012
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Learning Experiences
Learning Outcome 1
(LO TITLE)
Learning Activities Special Instructions

February 2012
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Information Sheet _______
(Title)
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.
(Introductory Paragraph)
(Body)

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Self- Check ______
(Type of Test) : (Instruction)

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ANSWER KEY ____
1.
2.
3.
4.

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TASK SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method:

February 2012
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Templates NTTA
Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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JOB SHEET _____
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
5.
6.
7.
8.
Assessment Method:

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Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

February 2012
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Revision # 01
Evidence Plan
Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Portfolio
Written
The evidence must show that the trainee…













NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
TOTAL

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Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction:
Specific Instruction:

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

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Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Non Print Resources As per TR As per Remarks

Inventory
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools As per TR As per Remarks

Inventory
 Equipment As per TR As per Remarks

Inventory
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
February 2012
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Supervise
Work-Based
Learning

February 2012
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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
(BASIC, COMMON, CORE)
CAN I…? YE NO
S
1.
2.
3.
4.

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(BASIC, COMMON, CORE)
CAN I…? YE NO
S
5.
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

February 2012
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Templates NTTA
Revision # 01
Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies

February 2012
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Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

1.

2.
3.
4.

February 2012
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Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Module
Gaps Title/Module of Duration (hours)
Instruction

February 2012
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TRAINING PLAN
Qualification: ____________________________
Trainees’ Training Training Mode of

Staff
Requirements Activity/Task Training

Trainers Methodology Level I Date Revised: Page 42 of 61
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Technical Education and Skills Development Authority
___(your institution)___
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No._______________
NAME: ___________________________________________________
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indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
QUALIFICATION: PLUMBING NC II_______
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
TRAINING DURATION :____________________________ It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
TRAINER: __________________________________________________
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.
THANK YOU.
Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
NOTES:
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February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Unit of Competency: 1 PREPARE PIPES FOR INSTALLATION
NC Level I
Learning Task/Activity Date Instructors Unit of Competency: 2 PERFORM MINOR CONSTRUCTION
Outcome Required Accomplished Remarks WORKS
 Lay out
measurements
 Cut pipe NC Level I
within the Learning Task/Activity Date Instructors
required Outcome Required Accomplished Remarks
length and
according to Perform
job piping lay
requirements outs
 Thread pipes Cut pipes
in accordance through
with standard walls and
thread floors
engagement
____________________ ______________________
__________________ ___________________ Trainee’s Signature Trainer’s
Trainee’s Signature Trainer’s Signature Signature

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Unit of Competency: 3 MAKE PIPING JOINTS AND
CONECTIONS
NC Level I Unit of Competency: 4 PERFORM SINGLE UNIT PLUMBING

Learning Task/Activity Date Instructors INSTALLATION AND ASSEMBLES
Outcome Required Accomplished Remarks
Fit-up NC Level I
joints and
Learning Task/Activity Date Instructor
fittings for
Outcome Required Accomplishe s Remarks
PVC pipe
d
Perform
threaded Prepare for
pipe joints plumbing works
and Install pipe and
connections fittings
Caulk Install hot and
joints\ cold water supply
_____________________ ______________________ Install/assemble
Trainee’s Signature Trainer’s Signature plumbing fixtures
_____________________ ____________________
Trainee’s Signature Trainer’s Signature

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Unit of Competency: 5 PERFORM PLUMBING REPAIR AND
MAINTENANCE WORKS
NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
 Clear
clogged
pipes
clear
clogged
fixtures
______________________ ____________________
Trainee’s Signature Trainer’s Signature

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
TRAINEE’S PROGRESS SHEET
Name : JUAN DELA CRUZ Trainer :

Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

February 2012
Developed by: NTTA
Templates
NTTA
Revision # 01
Average Ratings
PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Facilitate
Learning
Session

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Training Activity Matrix
Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer

Recap of Activities 8:00 AM
All to 8:30
Unfreezing Activities AM
trainees
Feedback of Training

Rejoinder/Motivation
observations
(List down all on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here) for the day
workstation and
will be
activities here)
written here
observations
(Specific Activities of (List down all
on the
each Trainee here) Facilities/Tools
progress of
each trainee
needed for the Workstation 2 for the day
workstation and
will be
activities here)
written here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 3
workstation and
will be
activities here)
written here
observations
(List down all
on the
Facilities/Tools
needed for the Workstation 4
workstation and
will be
activities here)
written here
February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Minutes of the Meeting Template
Minutes of the Meeting

Focus Group Discussion
Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
f. Evaluation system
5. RPL
6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns
Training Evaluation Report
1. Title of the Report
2. Executive summary
3. Rationale
4. Objectives
5. Methodology
6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Conclusion
7. Recommendation

February 2012
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Templates NTTA
Revision # 01
Maintain
Training
Facilities

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

February 2012
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Templates NTTA
Revision # 01
Template #2
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)
Area/Section
In-Charge
Schedule for the 2nd Semester, 2011

Responsible Daily Ever Weekly Every Month Remarks
ACTIVITIES y 15th ly
Person
other Day
Day
1. Clean and check welding
equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable
2. Clean and free welding
booths and welding
positioners from
dust/rust /gums, used
Mig wire stubs and metal
scraps
3. Clean and arrange
working tables according
to floor plan/lay-out;
check stability
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work
shop ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer
set -monitor, CPU,
keyboards, mouse – free,
unnecessary markings,
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs
if in normal positions
February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
and are functional
• Check if drainage is
OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
updated
• Lights, ventilation –
OK
10. Clean and check Rest
Room
• Urinals, bowls, wash
basins, walls and
partitions are free
from stains, dirt, oils,
graffiti and
unnecessary objects;
• Ceilings free from
cobwebs and dangling
items
• Floor is kept dry; no
broken tiles or
protruding objects
• Equipped with dipper
and pails; properly
located after use
• Water systems is
functional: no
dripping/damaged
faucets or pipes
• Drainage system is
working, no water-
clogged areas
• No offensive odor
• Lights /Ventilation –
OK
9. Clean and check wash
area:
• Walls/Floors- –free
from oils, molds,
broken tiles, gums,
stains or graffiti
• Drainage system is
functional
• Water system
functional; no dripping
faucets or leaking
pipes
• Free from unnecessary
objects (mops, rags)

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
10. Clean and maintain work
shop surroundings by
sweeping/ removing fallen
leaves, branches, debris
and other refuse,
impounded water, clearing
pathways of obstructions
11. Disposal of waste

materials
(Follow waste segregation
system)
Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.
WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO

Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body

February 2012
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Templates NTTA
Revision # 01
Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •


February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
1. Check panel board,

and circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry
 Parts are well-
secured/attached
 Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
 Clean and kept dry
 Parts are well-
secured/ attached
 Inspect for
damages and
replace parts if
necessary
3. Check adjustment
lever’s if functional
(amperages/speed); if
not, calibrate
4. Check Gas cylinder

outfit for any
abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings
5. Check/Clean wire
feeder (rollers, wire
speed/spool
adjustment); remove
used oil, dust; keep
dry.
6. Run the equipment for

5 minutes and observe
for unusual noise or
abnormal operation; if
repair is necessary,
send to technician.

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/
In-Charge
Section
YES NO INSPECTION ITEMS

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by: Date:

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS
Remarks:
Inspected by: Date:

February 2012
Developed by: NTTA
Templates NTTA
Revision # 01

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What is the purpose of the data gathering instrument?

What is the purpose of the data gathering instrument?

What maintenance tasks are outlined on a daily/weekly/monthly basis?

What maintenance tasks are outlined on a daily/weekly/monthly basis?

Competence-Based Learning

Qualification Title: FOOD AND BEVERAGE SERVICES NCII

Unit of Competency: WELCOME GUESTS AND TAKE FOOD AND

Module Title: Welcoming Guest and Taking Food and

Date Developed: Document No.

Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Previous FBS Certificates

Previous List down trainings related to FBS

Special courses Other courses related to FBS

Learning styles a. Visual - The visual learner takes mental

Date Developed: Document No. NTTA-TM1-01

of activity around him and will focus better

Date Developed: Document No. NTTA-TM1-01

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

1. Prepare the dining room/restaurant area for service

1.1 Take table reservations? /

2.1 Welcome and greet guests? /

4.1 Serve food orders? /

Date Developed: Document No. NTTA-TM1-01

5.1 Take and process room service orders? /

6.2 Apologize to the guest? /

Date Developed: Document No. NTTA-TM1-01

Form 1.2: Evidence of Current Competencies acquired related to

Undertake Submitted voice record

Carry out upselling Submitted voice record

Process payments Sample of processed Submitted sample of

Date Developed: Document No. NTTA-TM1-01

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

Serve food orders Serve food orders

Date Developed: Document No. NTTA-TM1-01

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

Date Developed: Document No. NTTA-TM1-01

Video presentation viewing Watch the video LCD

Demonstration Observe the trainer Perform task Check and

Film viewing Watch the film on LCD

Demonstration Observe the trainer Perform task Check and

Film viewing Watch the film on LCD

Demonstration Observe the trainer Perform task Check and

Date Developed: Document No. NTTA-TM1-01

Video presentation viewing Watch the video LCD

Demonstration Observe the trainer Perform task Check and

Video presentation viewing Watch the video LCD

Demonstration Observe the trainer Perform task Check and

LO 4: Liaise between kitchen and service areas

Date Developed: Document No. NTTA-TM1-01

Film viewing Watch the film on

Demonstration Observe the trainer Perform task Check and

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Performance Criteria Checklist