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JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS FOOD AND BEVERAGE SERVICES (NC II)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
1.
2.
3.
4.
5.
Specialization
Number of
Hours
480 hours
640 hours
320 hours
6.
Aquaculture (NC II)
7.
Artificial Insemination (Ruminants) (NC II)
8.
Artificial Insemination (Swine) (NC II)
9.
Agricultural Crops Production (NC I)
10.
Fish Capture (NC II) ++
11.
Fishing Gear Repair and Maintenance (NC III)
12.
Fish-Products Packaging (NC II)
13.
Fish Wharf Operation (NC I)
14.
Food (Fish) Processing (NC II)
15.
Horticulture (NC II) +
16.
Horticulture (NC III)
17.
Landscape Installation and Maintenance (NC II)
18.
Organic Agriculture (NC II)
19.
Pest Management (NC II)
20.
Rice Machinery Operation (NC II)
21.
Rubber Processing (NC II)
22.
Rubber Production (NC II)
23.
Slaughtering Operation (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
Pre-requisite
480 hours
640
160
160
320
640
320
320
160
640
640
640
320
320
320
320
320
320
160
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
(NC
(NC
(NC
(NC
I)
I)
I)
I)
* LO Learning Outcome
Page 1 of 17
HOME ECONOMICS
Specialization
1.
Attractions and Theme Parks (NC II)
2.
Barbering (NC II)
3.
Bartending (NC II)
4.
Beauty/Nail Care (NC II)
5.
Bread and Pastry Production (NC II)
6.
Caregiving (NC II)
7.
Commercial Cooking (NC III)
8.
Cookery (NC II)
9.
Dressmaking (NC II)
10.
Events Management Services (NC III)
11.
Fashion Design (Apparel) (NC III)
12.
Food and Beverage Services (NC II) +
13.
Front Office Services (NC II)
14.
Hairdressing (NC II)
15.
Hairdressing (NC III)
16.
Handicraft (Basketry, Macrame) (Non-NC)
17.
Handicraft (Fashion Accessories, Paper Craft) (Non-NC)
18.
Handicraft (Needlecraft) (Non-NC)
19.
Handicraft (Woodcraft, Leathercraft) (Non-NC)
20.
Housekeeping (NC II) +
21.
Local Guiding Services (NC II)
22.
Tailoring (NC II)
23.
Tourism Promotion Services (NC II)
24.
Travel Services (NC II)
25.
Wellness Massage (NC II)
+
CG to be updated by December 2015
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
Number of
Hours
160 hours
320 hours
320 hours
160 hours
160 hours
640 hours
320 hours
320 hours
320 hours
320 hours
640 hours
160 hours
160 hours
320 hours
640 hours
160 hours
160 hours
160 hours
160 hours
160 hours
160 hours
320 hours
160 hours
160 hours
160 hours
Pre-requisite
* LO Learning Outcome
Page 2 of 17
INDUSTRIAL ARTS
Specialization
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
Number of
Hours
640
640
640
320
160
640
640
160
640
320
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
Pre-requisite
640 hours
480
320
320
320
640
640
320
320
320
320
320
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
640 hours
320
320
320
640
hours
hours
hours
hours
Plumbing (NC I)
Domestic Refrigeration and Airconditioning (DOMRAC) Servicing
(NC II)
Shielded Metal Arc Welding (NC I)
Electrical Installation and Maintenance (NC II)
++
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 3 of 17
Number
of Hours
320 hours
160 hours
320 hours
Specialization
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Pre-requisite
Telecom OSP and Subscriber Line Installation (Copper
Cable/POTS and DSL) (NC II)
Telecom OSP Installation (Fiber Optic Cable) (NC II)
320 hours
320 hours
320
320
320
320
hours
hours
hours
hours
320 hours
160 hours
++
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 4 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
Quarter I
LESSON 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)
1. Workflow structures within
The learner demonstrates an
The learner independently provides
the food and beverage
understanding of concepts and
a service link between the kitchen
service location
principles in providing a link
and service area.
2. Communication and
between the kitchen and service
interpersonal skills
area.
3. Duties and responsibilities
of food service team
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
CODE
TLE_HEFB912KS-Ia-h-1
Page 5 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
Quarter II
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE (BS)
1. Preparation of service
The learner demonstrates an
equipment/utensils and
understanding of the concepts
supplies
and principles in providing food
2. Cleanliness and condition of and beverage services.
equipment / utensils
furniture and supplies
TLE_HEFB912KS-Ii-j-2
The learner:
1. independently provides food
and beverage services
2. demonstrates an understanding
of the concepts and principles
behind the correct preparation
of the dining area and other
related services.
3. observes proper qualification
standards regarding the
condition of dining/restaurant
hall or space, amenities,
LO 1. Prepare dining/restaurant
area for service
1.1 Prepare and adjust dining
environment to provide comfort
and ambience to customers
1.2 Check dining/restaurant area and
customer facilities for cleanliness
and orderliness prior to service
1.3 Take corrective actions when
required
1.4 Set up furniture in accordance with
standard requirements, and based
TLE_HEFB912BS-IIa-b-1
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 6 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
furniture, equipments,
supplies, materials and others.
4. demonstrates the skills and
understanding of preparing the
menu suitable for a specific
event and/or of the preparation
needs as advised to the cooks
or kitchen staff.
3. Completeness of table
setup
4. Balance and uniformity of
utensils
5. Order of the utensils
6. Eye appeal
7. Timeliness
The learner:
1. demonstrates the skills in the
selection of appropriate type or
style of table setting, and right
color combinations for
aesthetic considerations.
2. responds effectively and
efficiently to customers special
requests that are within the
bounds of the service
guidelines of the establishment.
3. demonstrates a wholesome
personality in receiving
customers.
LEARNING COMPETENCIES
CODE
TLE_HEFB912BS-IIc-d-2
LO 3. Welcome customers
3.1 Welcome customers upon arrival in
accordance with customer service
standards
* LO Learning Outcome
TLE_HEFB912BS-IIe-f-3
Page 7 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
The learner:
TLE_HEFB912BS-IIg-h-4
TLE_HEFB912BS-IIi-5
Page 8 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
to guests food and beverage
service needs.
4. performs the billing payment
with accuracy and efficiency.
LEARNING COMPETENCIES
delivery
5.5. Recognize and follow up promptly
any delays or deficiencies in service
5.6. Serve food and beverage
courteously
5.7. Offer and serve additional food and
beverage at the appropriate times
5.8. Clear tables of crockery, cutlery
and glassware at the appropriate
time and with minimal disruption to
customers
5.9. Organize, present and process
accounts following standard
procedure
5.10. Bid goodbye to guests
courteously and reset table
appointments
LO 6. Close down
restaurant/dining area
6.1 Clear, clean or dismantle
restaurant/dining area in
accordance with standard
procedure and safety requirements
6.2 Store and/or prepare equipment in
accordance with standard
procedures.
6.3 Reset table appointments for future
diners following procedure and
requirements.
6.4 Review and evaluate service with
colleagues identifying possible
improvements
CODE
TLE_HEFB912BS-IIj-6
Quarter III
LESSON 3: PROVIDE ROOM SERVICE (RS)
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 9 of 17
CONTENT STANDARD
The learner manifests an
understanding of room service or
in-room dining.
PERFORMANCE STANDARD
The learner demonstrates the
knowledge and skills in food and
beverage service for in-room
dining by performing activities
skillfully and pleasantly.
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
LEARNING COMPETENCIES
LO 1.
Take and process room
service orders
1.1. Attend telephone calls promptly
and courteously in accordance
with customer service
standards
1.2. Check and use guests names
throughout the interaction
1.3. Clarify, repeat and check details
of orders with guests for
accuracy
1.4. Use suggestive selling
techniques when appropriate
1.5. Advise guests of approximate
time of delivery
1.6. Record room service orders and
check relevant information in
accordance with establishment
policy and procedures
1.7. Interpret room service orders
received from doorknob dockets
1.8. See to it that orders through
flyers (doorknobs) are delivered
efficiently and accurately
1.9. Transfer orders promptly to
appropriate location for
preparation
LO 2. Set up trays and trolleys
2.1 Prepare food and beverage
items in accordance with
establishment procedures
2.2 Prepare general room service
equipment, and materials for
use based on establishment
procedures
2.3 Set up trays and trolleys with
presentation techniques in
* LO Learning Outcome
CODE
TLE_HEFB912RS-IIIa-b7
TLE_HEFB912RS-IIIc-e8
Page 10 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
2.4
2.5
2.6
2.7
2.8
3. Room service meal delivery
and serving
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
CODE
Breakfast
Lunch
Dinner
Complimentary
Special requests
VIPs
Select and check service
equipment and materials for
cleanliness and damages
Collect food items and
beverages promptly following
establishment procedure
Set up food and beverage on
trays and trolleys under strict
compliance to hygiene and
sanitation
Check orders before leaving
the kitchen for delivery
Observe caution in doing food
and beverage service
TLE_HEFB912RS-IIIf-g9
Page 11 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
4. Billing of guest
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
LEARNING COMPETENCIES
3.4 Position furniture properly where
required.
3.5 Offer meals to guests where
appropriate in accordance with
establishment policy
3.6 Serve and place meals and
beverages properly in accordance
with establishment procedures
LO 4. Present room service
accounts
4.1. Check and present guests
accounts for accuracy in
accordance with establishment
procedures.
4.2. Present cash payments to the
cashier for processing in
accordance with establishment
guidelines
4.3. Present charge accounts to guests
for signing based on establishment
policy and procedures
4.4. Assist guest in transacting to the
cashier if needed.
CODE
TLE_HEFB912RS-IIIh-i10
TLE_HEFB912RS-IIIj-11
Page 12 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
Quarter IV
LESSON 4: DEVELOP AND UPDATE FOOD AND BEVERAGE KNOWLEDGE (BK)
1. Past and current trend in
food and beverage
2. Types of food and beverage
- Special dietary
requirements
- Special cultural needs
The learner:
1. updates oneself on the current
food menus, and service
trends.
2. identifies possible food sources
based on acceptable cultural
norms and wants.
3. demonstrates appreciation for
new trends in food and
beverage service.
LO 1. Research general
information on food and
beverage cocktails
TLE_HEBF912BK-IVa-e12
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 13 of 17
CONTENT STANDARD
PERFORMANCE STANDARD
The learner:
1. demonstrates the skills in
proper food and beverage
selection in terms of its
combination, nutritional value
and health considerations.
2. demonstrate skills in
responding to cultural food
needs with variety and quality.
3. responds efficiently to
customers queries on food and
drinks with courtesy.
LEARNING COMPETENCIES
CODE
LO 2.
Share information with
customers
2.1 Provide customers assistance
with the selection of food and
beverage items based on set
policy
2.2 Offer and recommend suitable
combinations of food and
beverages when appropriate
2.3 Respond courteously and
efficiently to customer questions
on menus and drinks lists
2.4 Suggest menus of cultural
considerations
TLE_HEBF912BK-IVf-j13
1. Last week of February and last week of March making a total of 80 hrs.
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 14 of 17
* LO Learning Outcome
Page 15 of 17
LEGEND
SAMPLE
Learning Area and Strand/
Subject or Specialization
Grade Level
Grade 9/10/11/12
First Entry
Uppercase Letter/s
Domain/Content/
Component/ Topic
TLE_HE
FB
9-12
KS
-
Roman Numeral
Quarter
First Quarter
Week
Week One
Lowercase Letter/s
DOMAIN/ COMPONENT
CODE
KS
BS
RS
BK
Arabic Number
Competency
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 16 of 17
^
*
+
Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8.
Please note that these subjects have pre-requisites mentioned in the CG.
CG to be updated by December 2015
Other specializations with no pre-requisites may be taken up during these semesters.
K to 12 Home Economics Food and Beverages (NC II) Curriculum Guide December 2013
* LO Learning Outcome
Page 17 of 17