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CURRICULUM
Sector:
MARITIME
Qualification:
SHIP’S CATERING SERVICES NC I
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Luzon Expressway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design.................................................................................................1-5
B. Modules of Instruction...................................................................................6-60
BASIC COMPETENCIES............................................................................6
o Receiving and responding to workplace communication..................7-10
o Working with others.........................................................................11-13
o Demonstrating work values.............................................................14-18
o Practicing housekeeping procedures..............................................19-24
COMMON COMPETENCIES....................................................................25
o Observing personal hygiene...........................................................26-28
o Practicing food safety, sanitation and hygiene................................29-33
o Observing catering health and safety practices..............................34-36
o Protecting marine environment/ waste segregation
management....................................................................................37-39
o Working within multi-cultural and religious environment.....................40-
42
CORE COMPETENCIES...........................................................................43
o Performing mess hall service..........................................................44-49
o Performing housekeeping services.................................................50-57
o Providing assistance in receiving and storing provision and
supplies...........................................................................................58-60
TESDA-SOP-QSO-O2-F07
COURSE DESIGN
QUALIFICATION LEVEL : NC I
COURSE DESCRIPTION :
This course is designed to equip individual with skills, knowledge and attitudes required
in rendering catering services in accordance with industry standards. It covers core
competencies in providing mess hall services, perform housekeeping services as well as
providing assistance in receiving and storing provision and supplies.
A person who has completed this training may be qualified to become a Messman.
ENTRY REQUIREMENTS :
This section specifies the qualification of trainees and educational experience. Other
requirements like health and physical requirements are also stated. Passing entry written
examinations may also be indicated if necessary:
COURSE STRUCTURE:
Unit of Nominal
Module Title Learning Outcome
Competency Duration
A. BASIC COMPETENCIES 18 hours
1. Receive and 1.1 Receiving and 1.1.1 Explain routinary speaking 4 hours
respond to responding to and messages in a
workplace workplace workplace.
communication communication 1.1.2 Follow routinary speaking
and messages
1.1.3 Perform workplace duties
following written notices.
2. Work with 2.1 Working with 2.1.1 Develop effective workplace 5 hours
others others relationship.
2.1.2 Contribute to work group
activities.
3. Demonstrate 3.1 Demonstrating 3.1.1 Define the purpose of work 4 hours
work values work values 3.1.2 Apply work values/ethics
3.1.3 Deal with ethical problems
3.1.4 Maintain integrity of conduct
in the workplace
4. Practice 4.1 Practicing 4.1.1 Sort and remove 5 hours
housekeeping housekeeping unnecessary items
procedures procedures 4.1.2 Arrange items
4.1.3 Maintain work areas, tools
and equipment
4.1.4 Follow standardize work
processes and procedures
4.1.5 Perform work spontaneously
B. COMMON COMPETENCIES 12 hours
1. Observe 1.1 Observing 1.1.1 Practice proper personal 2 hours
Personal Personal Hygiene hygiene and grooming
Hygiene 1.1.2 Comply with food handling
safety practices
2. Practice Food 2.1 Practicing Food 2.1.1 Practice food safety and 3 hours
Safety, Safety, Sanitation sanitation
Sanitation and and Hygiene 2.1.2 Store Food
Hygiene 2.1.3 Practice cleaning procedures
2.1.4 Report pest infestation
3. Observe 3.1 Observing 3.1.1 Handle catering equipment 2 hours
Catering Health Catering Health 3.1.2 Prevent common accident in
and Safety and Safety the workplace
Practices Practices
4. Protect Marine 4.1 Protecting Marine 4.1.1 Segregate waste 3 hours
Environment/ Environment/ 4.1.2 Package waste
Waste Waste
Segregation Segregation
Management Management
Unit of Nominal
Module Title Learning Outcome
Competency Duration
5. Work within 5.1 Working within 5.1.1 Recognize cultural and 2 hours
multi-cultural multi-cultural and religious diversity among
and religious religious crew
environment environment 5.1.2 Demonstrate sensitivity to
specific cultures and
practices
C. CORE COMPETENCIES 20 hours
1. Perform mess 1.1 Performing mess 1.1.1 Set up table 5 hours
hall service hall service 1.1.2 Serve food
1.1.3 Clear table
1.1.4 Wash used table wares and
dispose waste
1.1.5 Prepare pantry area for
service
2. Perform 2.1 Performing 2.1.1 Perform cabin services 10 hours
housekeeping housekeeping 2.1.2 Clean assigned areas
services services 2.1.3 Dispose garbage
2.1.4 Launder soiled linen/ special
laundry items
2.1.5 Store cleaning materials and
equipment
3. Provide 3.1 Providing 3.1.1 Provide assistance in 5 hours
assistance in assistance in receiving provision and
receiving and receiving and supplies
storing provision storing provision 3.1.2 Provide assistance in storing
and supplies and supplies provision and supplies
ASSESSMENT METHODS:
COURSE DELIVERY:
Discussion
Lecture
Demonstration
Simulation
RESOURCES:
*An institutional requirement that may be required by the school or training center delivering the
TVET program
MODULES OF INSTRUCTION
BASIC COMPETENCIES
CATERING SERVICES NC I
TESDA-SOP-QSO-O2-F06
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
to receive, respond and act on oral and written communication.
ASSESSMENT CRITERIA:
CONTENTS:
Parts of a speech
Parts of a sentence
Kinds of sentence
CONDITION:
METHODOLOGIES:
Discussion
Lecture
Reportorial
Modular
ASSESSMENT METHODS:
Written exam/test
Practical/performance test
ASSESMENT CRITERIA:
CONTENTS:
CONDITION:
Dictionary
References (books)
Writing materials
Manuals
Journals/articles
Printed materials
Electronic mail
Briefing notes
METHODOLOGIES:
Lecture/discussion
Demonstration
Modular
ASSESSMENT METHODS:
Written exam/test
Practical
ASSESMENT CRITERIA:
CONTENTS:
CONDITION:
Written policy/procedures
Information and documentation procedures
Memos
Manuals
Journals/articles
Printed materials
Electronic mail
Briefing notes
General correspondence
METHODOLOGIES:
Lecture /discussion
Demonstration
Modular
ASSESSMENT METHODS:
Written exam/test
Practical writing
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
in a group environment. It deals with developing effective
workplace relationship.
ASSESSMENT CRITERIA:
1. Duties and responsibilities are done in a positive manner to promote cooperation and
good relationship.
2. Assistance is sought from work group when difficulties arise and addressed through
discussions.
3. Feedback provided by others in the team is encouraged, acknowledged and acted
upon.
4. Difference in personal values and beliefs are respected and their values
acknowledged in the development.
CONTENTS:
CONDITION:
Work group
- supervisor or manager
- peer/work colleagues
- other members of the organization
METHODOLOGIES:
Direct observation
Simulation /role playing
Case studies
ASSESSMENT METHODS:
Written exam/test
Practical/performance test
ASSESSMENT CRITERIA:
1. Support is provided to team members to ensure work group goals are met.
2. Constructive contributions to work group goals and task are made according to
organizational requirements.
3. Information relevant to work is shared with team members to ensure designated
goals are met.
CONTENTS:
Explaining /clarifying.
Helping colleagues
Providing encouragement
Undertaking extra task if necessary
Goals, objectives, plans system and process
Legal and organizational policy/guidelines and requirements
Define resources parameters
Quality and continues improvement processes and standard
Clarifying the organization’s preferred task completion methods
Open communication
Encouraging colleagues
Acknowledging satisfactory/unsatisfactory performance
Workplace hazards, risks and control
CONDITION:
METHODOLOGIES:
Direct observation
Simulation /role playing
Case studies
ASSESSMENT METHODS:
Written exam/test
Practical/performance test
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
in demonstrating proper work values.
ASSESSMENT CRITERIA:
1. One’s unique sense of purpose for working and the why’s of work are identified,
reflected on and clearly defined for one’s development as a person and as a member
of society.
2. Personal mission is in harmony with company’s values.
CONTENTS:
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Written examination
Role play
Self-paced (modular) Instruction
ASSESSMENT METHODS:
Written exam/test
Demonstration
Observation
Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Written examination
Role play
Self-paced (modular) instruction
ASSESSMENT METHODS:
Written exam/test
Demonstration
Observation
Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Role play
Self-paced (modular) instruction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
ASSESSMENT CRITERIA:
1. Personal behavior and relationships with co-workers and/or clients are demonstrated
consistent with ethical standards, policy and guidelines.
2. Work practices are satisfactorily demonstrated and consistent with industry work
ethical standards, organizational policy and guidelines.
3. Instructions to co-workers are provided based on ethical lawful and reasonable
directives
CONTENTS:
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Written examination
Role play
Self-paced (modular) instruction
ASSESSMENT METHODS:
Written exam/test
Demonstration
Observation
Interviews/questioning
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
in performing housekeeping procedures.
ASSESSMENT CRITERIA:
CONTENTS:
Principles of 5S
Safety signs and symbols
Environmental requirements relative to work safety
Accident/Hazard reporting procedures
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Role play
Self-paced (modular) instruction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
Principles of 5S
Safety signs and symbols
Environmental requirements relative to work safety
Accident/Hazard reporting procedures
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Role play
Self-paced (modular) instruction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
Principles of 5S
Safety signs and symbols
Environmental requirements relative to work safety
Accident/hazard reporting procedures
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Role play
Self-paced (modular) instruction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Self-paced (modular) instruction
ASSESSMENT METHODS:
Written examination
Demonstration
Observation
Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Lecture
Group discussion
Self-paced (modular) instruction
ASSESSMENT METHODS:
Written examination
Demonstration
Observation
Interviews/questioning
MODULES OF INSTRUCTION
COMMON COMPETENCIES
CATERING SERVICES NC I
TESDA-SOP-QSO-O2-F06
MODULE DESCRIPTOR : This module identifies the competencies required to observe and
practice personal hygiene and good grooming on board a ship
and to perform proper hand washing activities in compliance with
Maritime Labour Convention of 2006.
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
1. Personal hygiene is practiced to comply with the requirements of the ship’s food
safety program.
2. Appropriate uniform is worn as required by ship’s food safety program.
3. Wearing of make-up, lipstick, nail polish, jewelry (except plain wedding band) is
avoided.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
1. Sources of food contaminants are identified.
2. Awareness of food safety practices to food contact surfaces is observed to prevent
cross contamination.
3. Potentially hazardous foods are determined and appropriate measures are
undertaken to prevent its consumption.
4. Cleaning and sanitizing tools and agents is maintained in accordance with ship’s
procedure.
5. Awareness of serving food at recommended temperature is practiced.
CONTENTS:
Proper practice of food safety, sanitation and hygiene practices
Sources of food contaminants and how to prevent them
Hazards on foods
Awareness of serving food at proper temperature
Proper food storages
Bacteria on food
Food Acid Time Temperature Oxygen and Moisture (FATTOM)
Cleaning and sanitizing tools and agents
The 3 bucket system and three sink compartment
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Discussion
Structure talk/lecture
Demonstration
Case study
ASSESSMENT METHODS:
Demonstration and questioning of related underpinning knowledge
Written examination
Performance test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
1. Appropriate cleaning and sanitizing tools and agents are identified and handled
based on cleaning requirements and manufacturer’s instructions.
2. Cleaning and sanitizing is performed according to procedure.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
ASSESSMENT METHODS:
MODULE DESCRIPTOR : This module covers the competencies required in observing and
following catering health and safety practices. It focuses on
identifying different catering equipment. It also covers prevention
of common accident in the workplace.
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
1. Catering equipment are cleaned, sanitized and dried in accordance with ship’s
standards.
2. Catering equipment is checked for functionality, breakage, malfunction or defects are
reported in accordance with ship’s standards and/or manufacturer’s instruction.
3. Catering equipment are stowed in accordance with ship’s standards and/or
manufacturer’s instruction
CONTENTS:
Different catering equipment and its uses
Cleaning procedures
Proper handling and stowage of catering equipment
Maintenance of catering equipment
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
Demonstration and questioning of related underpinning knowledge
Written examination
Practical performance
ASSESSMENT CRITERIA:
1. Common causes of accident are identified and preventive measures are applied
according to catering health and safety standard practices.
2. In case of fire in the galley, recommended fire extinguisher is used.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
ASSESSMENT CRITERIA:
1. Verbal and non-verbal indecent language are known and avoided in accordance with
crew’s cultural, religious practices and beliefs.
2. Respect for cultural and religious diversity is shown in communication and interaction
with the ship’s crew.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Discussion
Lecture
Demonstration
Case study
ASSESSMENT METHODS:
MODULES OF INSTRUCTION
CORE COMPETENCIES
CATERING SERVICES NC I
TESDA-SOP-QSO-O2-F06
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
performing mess hall services. It includes setting up tables,
serving food, clearing the table, washing used table wares,
disposing garbage and preparing the pantry area.
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
1. Tables and chairs are cleaned and checked for damages and functionality.
2. Tableware is set-up according to ship’s table setting standards.
3. Condiments are set up in according to ship’s table setting standards.
CONTENTS:
Tableware setting
Types and uses of table wares
Types of table and chairs
Types and uses of condiments
Handling breakable items
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role Playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning modules
Tableware
Tables and chairs
Hot holding food equipments
o Rice cooker
o Soup warmer
o Food warmer
Workplace or appropriately simulated environment
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
1. Table wares are scrapped, sorted and stacked following industry standard.
2. Table wares are cleaned and dried according to ship’s sanitation standards.
3. Cleaned table wares are secured in designated storage area.
4. Food waste are handled and disposed according to relevant regulations MARPOL
requirements.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes in
performing housekeeping service. It includes performing cabin
service, cleaning assigned areas, handling and disposal of
garbage, laundering soiled linen/special laundry items, and
storing of cleaning materials and equipment.
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
1. Appropriate cleaning materials and equipment are prepared as per ship’s cleaning
procedures.
2. Assigned areas and its contents are cleaned using appropriate cleaning equipment.
3. Stripping and waxing of deck is applied according to ship’s schedule.
4. Air ducts, lights, walls and ceilings are cleaned as per cleaning schedule.
5. Cleaning equipments are cleaned after use as per manufacturers’ instruction.
6. Toilet amenities are replenished as per ship’s standard.
7. Safety signages are placed in the areas to be cleaned.
8. Garbage are collected and disposed as per garbage disposal regulations.
CONTENTS:
Assigned areas
o Types and contents
o Human hazards in cleaning areas
o Safety signages and locations
o Procedure in cleaning assigned areas
Cleaning materials and equipments
o Types and uses
o Selection and preparation
o Maintenance and safekeeping
Floor maintenance procedure
Cabin cleaning procedure
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
1. Soiled linen/ special laundry items are collected and sorted according to ship’s
laundry schedule.
2. Laundry equipment is checked before operation and used in accordance with
manufacturer’s instructions.
3. Sorted soiled linen/special laundry items are washed according laundry requirements.
4. Washed linen/special laundry items are checked in accordance to ship’s laundry
requirements.
5. Linen/ special laundry items are pressed/ ironed, folded and stored according to
ship’s laundry requirements.
6. Damage arising from laundering process is recorded/ reported to concerned
personnel/supervisor.
CONTENTS:
Types and sorting of soiled linen and special laundry items
Cleaning agents
o Types and uses
o Storing and securing
Types and uses of cleaning agents
Treatment and techniques for stain removal
Types, uses, and operating of laundry equipment
Laundry items methods and techniques in:
o Pressing/ironing
o Folding
o Storing and delivering
Recording/ reporting of damages
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
1. Cleaning materials and equipment are stored in the designated areas as per ship’s
standard.
2. Cleaning materials are kept labeled with its original container.
3. Usage of cleaning materials is monitored and recorded/reported to the supervisor.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
MODULE DESCRIPTION : This module involves the knowledge, skills and attitudes in
providing assistance in receiving and storing provision and
supplies. It includes receiving and storing of provisions.
Upon completion of the module the student trainees must be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
ASSESSMENT CRITERIA:
CONTENTS:
Storerooms
o Kinds
o Temperatures
o Storing methods
o Stockroom layout
Kinds and procedures of stock control system
First In and First Out (FIFO)
Safety practices in transporting and storing supplies
CONDITIONS:
METHODOLOGIES:
Lectures
Demonstration
Discussion
Role playing
ASSESSMENT METHODS:
Observation
Written examination
Practical demonstration and oral questioning
The CBC specifies the outcomes which are consistent with the requirements
of the workplace as agreed through the industry or community
consultations.