Classroom Instruction Delivery Alignment Map

Grade XI AND XII Semester FIRST

Subject HOUSEKEEPING No. of Hours 16 HOURS
Teacher ANGELICA B. FLORES Pre - requisite

Course Description: This curriculum guide on Housekeeping leads to National Certificate Level (NC II). This course is designed for a high school student ought to develop knowledge, skills, and
attitude to perform the tasks on Housekeeping. It covers five core competencies, namely: 1) providing housekeeping services; 2) preparing rooms for guests; 3) cleaning premises; 4) providing
valet/butler services; 5) laundry linen and guests clothes; and 6) deal with/handle intoxicated guests. The preliminaries of this specialization course includes the following: 1) Explain core concepts
in housekeeping; 2) Discuss the relevance of the course 3) Explore on opportunities for a Room or Cabin Attendant as a career.

Culminating Performance Standard: The learners independently demonstrate core competencies in Housekeeping as prescribed in the TESDA Training regulation

Performance task: The learners independently demonstrate each core competencies within the allocated time as prescribed in the TESDA Training regulation

1st Quarter
HIGHEST ENABLING STRATEGIES
PERFORMANCE STANDARD LEARNING COMPETENCIES HIGHEST THINKING SKILLS TO ASSESS TO USE IN THE HIGHEST THINKING
CONTENT SKILLS TO ASSESS
CONTENT TANDARD Assessment Strategy
Beyond Beyond Enabling general
Minimum
Minimum
Minimum KUD
Minimum Own
KUD RBT strategy
Teaching Strategy
WW QA PC

1. Hotel Codes, The learners The learners LO 1. Perform

rules and demonstrate an independently mise en place
regulations understanding prepares
2. Basic Skills the knowledge, appetizers 1.1 identify
needed of a skills, and tools and
good attitudes equipment
housekeeper required in needed in the
2.1 preparing preparation of
Intrapersonal appetizers appetizers
skills
2.2 1.2 clean,
Interpersonal sanitize, and
skills prepare tools,
utensils, and
equipment
3. The
Housekeeping
Department

4. Nature and
scope of guests
room
4.1 cleaning
care and
maintenance
4.2 Cleanliness
and orderliness based on the
4.3 Safekeeping required tasks
of lost and 1.3 classify
found items appetizers
4.4 Provision of according to
other services to ingredients
house guests
4.5 Attending to
other Guests’
needs and
concern

5. Bedroom and
bathroom
amenities

6.Procedural
requirements in
handling guests’
requests related
to housekeeping
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