FISH VENDING NC II

AGRICULTURE & FISHERY SECTOR

Technical Education and Skills Development Act of 1994
(Republic Act No. 7796)

Section 22, “Establishment and Administration of the National

Trade Skills Standards” of RA 7796 known as the TESDA Act of
1994 mandates TESDA to establish national occupational skill
standards. The Authority shall develop and implement a
certification and accreditation program in which private industry
groups and trade associations are accredited to conduct
approved trade tests, and the local government units to promote
such trade testing activities in their respective areas in
accordance with the guidelines to be set by the Authority.
The Training Regulations (TR) serve as basis for the:

1. Competency assessment and certification;

2. Registration and delivery of training programs; and
3. Development of curriculum and assessment instruments.

Each TR has four sections:

Section 1 Definition of Qualification - refers to the group of

competencies that describes the different functions of
the qualification.

Section 2 Competency Standards - gives the specifications of

competencies required for effective work performance.

Section 3 Training Standards - contains information and

requirements in designing training program for the
Qualification. It includes curriculum design, training
delivery; trainee entry requirements; tools, equipment
and materials; training facilities; trainer’s qualification and
institutional assessment.

Section 4 National Assessment and Certification Arrangements -

describes the policies governing assessment and
certification procedures.
 TABLE OF CONTENTS

AGRICULTURE AND FISHERY SECTOR

FISH VENDING NC II

Page No.

SECTION 1 FISH VENDING NC II QUALIFICATION 1

SECTION 2 COMPETENCY STANDARDS

 Basic Competencies 2 - 13
 Common Competencies 14 - 33
 Core Competencies 34 - 51

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 52 - 55

3.2 Training Delivery 56
3.3 Trainee Entry Requirements 57
3.4 List of Tools, Equipment and Materials 57 - 58
3.5 Training Facilities 59
3.6 Trainer’s Qualifications 59
3.7 Institutional Assessment 59

SECTION 4 NATIONAL ASSESSMENT AND

CERTIFICATION ARRANGEMENT 60

COMPETENCY MAP 61

DEFINITION OF TERMS 62

ACKNOWLEDGMENTS 63
 TRAINING REGULATIONS FOR

FISH VENDING NC II

SECTION 1 HOUSEKEEPING NC II QUALIFICATION

The FISH VENDING NC II Qualification consists of competencies that a person must

achieve to Manage Fish Stocks, Maintain Fish Vending Equipment, and Conduct Fish
Vending, Pack and Store fish stocks, Conduct post operation of fish vending
.

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication

500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

Perform Mathematical Computations

Observe workplace hygiene procedures
Use Standard Measuring Devices and Instruments
Implement Good Manufacturing Practice and Procedures
Provide effective customer service

CODE NO. CORE COMPETENCIES

Manage Fish Stocks

Maintain Fish Vending Equipment
Conduct Fish Vending
Pack and Store fish stocks
Conduct post operation of fish vending

A person who has achieved this Qualification is competent to be:

 Fish Entrepreneur
 Fish Stock Handler
SECTION 2 COMPETENCY STANDARDS

This section gives the details of the contents of the basic, common and core units
of competency required in FISH VENDING NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Obtain and convey 1.1 Specific and relevant information is accessed from
workplace information appropriate sources
1.2 Effective questioning , active listening and speaking skills
are used to gather and convey information
1.3 Appropriate medium is used to transfer information and
ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with supervisors and
colleagues are identified and followed
1.6 Defined workplace procedures for the location and storage
of information are used
1.7 Personal interaction is carried out clearly and concisely
2. Speak English at a 2.1 Simple conversations on familiar topics with work
basic operational level colleagues is participated
2.2 Simple verbal instructions or requests are responded to
2.3 Simple requests are made
2.4 Routine procedures are described
2.5 Likes, dislikes and preferences are expressed
2.6 Different forms of expression in English is identified
3. Participate in 3.1 Team meetings are attended on time
workplace meetings 3.2 Own opinions are clearly expressed and those of others are
and discussions listened to without interruption
3.3 Meeting inputs are consistent with the meeting purpose and
established protocols
3.4 Workplace interactions are conducted in a courteous
manner
3.5 Questions about simple routine workplace procedures and
maters concerning working conditions of employment are
asked and responded to
3.6 Meetings outcomes are interpreted and implemented
4. Complete relevant 4.1 Range of forms relating to conditions of employment are
work related completed accurately and legibly
documents 4.2 Workplace data is recorded on standard workplace forms
and documents
4.3 Basic mathematical processes are used for routine
calculations
4.4 Errors in recording information on forms/ documents are
identified and properly acted upon
4.5 Reporting requirements to supervisor are completed
according to organizational guidelines
RANGE OF VARIABLES

VARIABLE RANGE
1. Appropriate sources 1.1 Team members
1.2 Suppliers
1.3 Trade personnel
1.4 Local government
1.5 Industry bodies

2. Medium 2.1 Memorandum

2.2 Circular
2.3 Notice
2.4 Information discussion
2.5 Follow-up or verbal instructions
2.6 Face to face communication

3. Storage 3.1 Manual filing system

3.2 Computer-based filing system

4. Forms 4.1 Personnel forms, telephone message forms, safety

reports

5. Workplace interactions 5.1 Face to face

5.2 Telephone
5.3 Electronic and two way radio
5.4 Written including electronic, memos, instruction and
forms, non-verbal including gestures, signals, signs and
diagrams

6. Protocols 6.1 Observing meeting

6.2 Compliance with meeting decisions
6.3 Obeying meeting instructions
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Prepared written communication following standard
format of the organization
1.2 Accessed information using communication equipment
1.3 Spoken English at a basic operational level
1.4 Made use of relevant terms as an aid to transfer
information effectively
1.5 Conveyed information effectively adopting the formal
or informal communication

2. Underpinning 2.1 Effective communication

Knowledge 2.2 Different modes of communication
2.3 Written communication
2.4 Organizational policies
2.5 Communication procedures and systems
2.6 Technology relevant to the enterprise and the
individual’s work responsibilities

3. Underpinning Skills 3.1 Follow simple spoken language

3.2 Perform routine workplace duties following simple
written notices
3.3 Participate in workplace meetings and discussions
3.4 Complete work related documents
3.5 Estimate, calculate and record routine workplace
measures
3.6 Basic mathematical processes of addition, subtraction,
division and multiplication
3.7 Ability to relate to people of social range in the
workplace
3.8 Gather and provide information in response to
workplace requirements

4. Resource 4.1 Fax machine

Implications 4.2 Telephone
4.3 Writing materials
4.4 Internet

5. Methods of 5.1 Direct Observation

Assessment 5.2 Oral interview and written test

6. Context of 6.1 Competency may be assessed individually in

Assessment the actual workplace or through accredited
institution
UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Describe team role and 1.1 The role and objective of the team is identified from
scope available sources of information
1.2 Team parameters, reporting relationships and
responsibilities are identified from team discussions
and appropriate external sources

2. Identify own role and 2.1 Individual role and responsibilities within the team
responsibility within environment are identified
team 2.2 Roles and responsibility of other team members are
identified and recognized
2.3 Reporting relationships within team and external to
team are identified

3. Work as a team 3.1 Effective and appropriate forms of communications

member used and interactions undertaken with team members
who contribute to known team activities and objectives
3.2 Effective and appropriate contributions made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context
3.3 Observed protocols in reporting using standard
operating procedures
3.4 Contribute to the development of team work plans
based on an understanding of team’s role and
objectives and individual competencies of the
members.
4. Work effectively with 4.1 Information is communicated clearly and in concise
colleagues manner using appropriate communication
techniques
4.2 Relationships are established and maintained effectively
with colleagues
4.3 Work activities are performed within the team to ensure
achievement of team goals
5. Work in socially diverse 5.1 Customers and colleagues from diverse backgrounds
environment are communicated with, in all verbal and non-verbal
forms
5.2 Cross cultural misunderstandings are dealt with, taking
account of cultural consideration
RANGE OF VARIABLES

VARIABLE RANGE
1. Role and objective of 1.1 Work activities in a team environment with enterprise or
team specific sector
1.2 Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a team
environment

2. Sources of information 2.1 Standard operating and/or other workplace procedures

2.2 Job procedures
2.3 Machine/equipment manufacturer’s specifications and
instructions
2.4 Organizational or external personnel
2.5 Client/supplier instructions
2.6 Quality standards
2.7 OHS and environmental standards

3. Workplace context 3.1 Work procedures and practices

3.2 Conditions of work environments
3.3 Legislation and industrial agreements
3.4 Standard work practice including the storage, safe
handling and disposal of chemicals
3.5 Safety, environmental, housekeeping and quality
guidelines

4. Appropriate May include:

communication 4.1 Use of active listening
techniques 4.2 Use of both open and closed questions
4.3 Speaking clearly and concisely
4.4 Using appropriate language and tone of voice
4.6 Being attentive
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Operated in a team to complete workplace activity
1.2 Worked effectively with others
1.3 Worked in socially diverse environment
1.4 Conveyed information in written or oral form
1.5 Selected and used appropriate workplace language
1.6 Followed designated work plan for the job
1.7 Reported outcomes

2. Underpinning 2.1 Communication process

Knowledge 2.2 Team structure
2.3 Team roles
2.4 Group planning and decision making
2.5 Specific diversity issues

3. Underpinning Skills 3.1 Communicate appropriately, consistent with the culture

of the workplace

4. Resource Implications The following resources MUST be provided:

4.1 Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2 Materials relevant to the proposed activity or tasks

5. Methods of Competency may be assessed through:

Assessment 5.1 Observation of the individual member in relation to the
work activities of the group
5.2 Observation of simulation and or role play involving the
participation of individual member to the attainment of
organizational goal
5.3 Case studies and scenarios as a basis for discussion of
issues and strategies in teamwork

6. Context for 6.1 Competency may be assessed in workplace or in a

Assessment simulated workplace setting
6.2 Assessment shall be observed while task are being
undertaken whether individually or in group
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
promoting career growth and advancement.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Integrate personal 1.1 Personal growth and work plans are pursued towards
objectives with improving the qualifications set for the profession
organizational goals 1.2 Intra- and interpersonal relationships are maintained in
the course of managing oneself based on performance
evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties

2. Set and meet work 2.1 Competing demands are prioritized to achieve
priorities personal, team and organizational goals and objectives.
2.2 Resources are utilized efficiently and effectively to
manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per
established procedures

3. Maintain professional 3.1 Trainings and career opportunities are identified and
growth and availed of based on job requirements
development 3.2 Recognitions are sought/received and demonstrated
as proof of career advancement
3.3 Licenses and/or certifications relevant to job and
career are obtained and renewed
RANGE OF VARIABLES

VARIABLE RANGE
1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests

2. Resources 2.1 Human

2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software

3. Trainings and career 3.1 Participation in training programs

opportunities 3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops

4. Recognitions 4.1 Recommendations

4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards

5. Licenses and/or 5.1 National Certificates

certifications 5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in the
course of managing oneself based on performance
evaluation
1.3 Completed trainings and career opportunities which are
based on the requirements of the industries
1.4 Acquired and maintained licenses and/or certifications
according to the requirement of the qualification

2. Underpinning 2.1 Work values and ethics (Code of Conduct, Code of

Knowledge Ethics, etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender sensitivity
2.5 Personal hygiene practices

3. Underpinning Skills 3.1 Appropriate practice of personal hygiene

3.2 Intra and Interpersonal skills
3.3 Communication skills

4. Resource Implications The following resources MUST be provided:

4.1 Workplace or assessment location
4.2 Case studies/scenarios

5. Methods of Competency may be assessed through:

Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests

6. Context of Assessment 6.1 Competency may be assessed in the work place or in a

simulated work place setting
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES

UNIT CODE : 500311108

UNIT DESCRIPTOR : This unit covers the outcomes required to comply with
regulatory and organizational requirements for
occupational health and safety.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Identify hazards and 1.1 Safety regulations and workplace safety and hazard
risks control practices and procedures are clarified and
explained based on organization procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize or
eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures
1.3 Contingency measures during workplace accidents,
fire and other emergencies are recognized and
established in accordance with organization procedures

2. Evaluate hazards and 2.1 Terms of maximum tolerable limits which when
risks exceeded will result in harm or damage are identified
based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and relevant
workplace OHS legislation

3. Control hazards and 3.1 Occupational Health and Safety (OHS) procedures for
risks controlling hazards/risks in workplace are consistently
followed
3.2 Procedures for dealing with workplace accidents, fire
and emergencies are followed in accordance with
organization OHS policies
3.3 Personal protective equipment (PPE) is correctly
used in accordance with organization OHS procedures
and practices
3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with established
organization protocol

4. Maintain OHS 4.1 Emergency-related drills and trainings are

awareness participated in as per established organization
guidelines and procedures
4.2 OHS personal records are completed and updated in
accordance with workplace requirements

5. Perform basic first-aid 5.1 Situation is assessed in accordance with accepted

procedures practice
5.2 Basic first-aid techniques is applied in accordance with
established first-aid procedures and enterprise policy
5.3 Details of the incident is communicated in a timely
manner according to enterprise policy
RANGE OF VARIABLES

VARIABLE RANGE
1. Safety regulations May include:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include:
2.1 Physical hazards – impact, illumination, pressure,
noise, vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessive
force, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
3. Contingency measures May include:
3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 Calling emergency personnel
3.5 First Aid Application
4. PPE May include:
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits

5. Emergency-related 5.1 Fire drill

drills and training 5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management

6. OHS personal records 6.1 Medical/Health records

6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1 Explained clearly established workplace safety and
hazard control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with company
procedures
1.3 Recognized contingency measures during workplace
accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based on
threshold limit value- TLV.
1.5 Applied basic first-aid procedures
1.6 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.7 Used Personal Protective Equipment (PPE) in
accordance with company OHS procedures and
practices
1.8 Completed and updated OHS personal records in
accordance with workplace requirements

2. Underpinning 2.1 OHS procedures and practices and regulations

Knowledge and 2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
2.10 First-aid procedures and practices

3. Underpinning Skills 3.1 Practice of personal hygiene

3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
3.5 Safe manual handling of casualty

4. Resource Implications The following resources must be provided:

4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records

5. Methods of Competency may be assessed through:

Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation

6. Context for 6.1 Competency may be assessed in the work place or in a

Assessment simulated work place setting
 COMMON COMPETENCIES

UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS

UNIT CODE : AGR741204

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes to
perform mathematical computations in the workplace.

ELEMENTS PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Gather and Tabulate
the 1.1 Records of weights and measurements of raw
Recorded Data materials and ingredients are gathered and
summarized according to workplace standard
operating procedures
1.2 Records of weights and measurements of finished
processed products are gathered and summarized
according to workplace standard operating
procedures
1.3 Summarized data are tabulated according to
enterprise requirements

2. Review the Various 2.1 Raw materials and ingredients and percentage
Formulations formulations are checked/counter checked according
to approved specifications and enterprise
requirements
2.2 Finished products and percentage formulations are
reviewed according to approved specifications and
enterprise requirements
 3.1 Data on raw material consumption and
corresponding percentage equivalent are
calculated
in line with enterprise requirements
3.2 Data on actual spoilage and rejects and
3. Calculate corresponding percentage equivalents are
Production calculated
Input and Output according to enterprise requirements
3.2 Data on actual yields and recoveries and
corresponding percentage equivalents are
calculated
according to enterprise requirements
3.3 All calculated data are recorded according to
enterprise requirements

4.
Compute Production Cost 4.1 Costs of production are computed according to
organization’s standard procedures
4.2 Computed costs of production are reviewed and
validated according to organization’s
production
requirements
RANGE OF VARIABLES

VARIABLES RANGE
Weights and Measurements may include:

1.1 Gravimetric
1.2 Volumetric
1. Weights and 1.3 Lengths, diameters, widths
Measurements 1.4 Seam measurements
1.5 Hotness/coldness ( temperature)
1.6 Concentrations of solutions

Costs of production are computed using the following:

2.1 Ingredient formulation
2.2 Percentage formulation
2.3 Conversion
2. Costs of Production 2.4 Ratios and proportion
2.7 Spoilage and rejects and corresponding
percentages
2.8 Recoveries and yields and corresponding
percentages
EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency
1.1 Gathered the records of weights and
measurements of raw materials/ingredients
and finished processed products
1.2 Summarized and tabulated all raw data
gathered
1.3 Calculated the production inputs and outputs
1.4 Computed the costs of production
1.5 Reviewed all formulations and concentrations
of solutions according to specifications and
standards of the enterprise
2. Underpinning Knowledge 2.1 Mensuration
2.2 Percentage formulation
2.3 Fraction, ratios and proportions
2.5. Basic Mathematical Operations
2.6. Conversion factors
3. Underpinning Skills 3.1 Basic Mathematical skills
3.2 Basic Accounting skills
3.3 Recording skills
3.4 Data Gathering skills
4. Resource Implications The following resources must be provided:
4.1 Work area/station
4.2 Materials relevant to recording and
documentation of production data
4.3 Computer with printer and software
4.4 Calculator
4.5 Work table
5. Methods of Assessment Competency in this unit must be assessed
through:

5.1 A combination of direct observation and

questioning of a candidate computing costs of
production
5.2 Submission of a written report showing a
record of production data including raw data

6. Context of Assessment 6.1 Assessment should occur on the job or in a

simulated workplace
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES

UNIT CODE : TRS311202

UNIT DESCRIPTOR : This unit of competency deals with the knowledge,

skills and attitudes in observing workplace hygiene
procedures. It includes following hygiene procedures
and identifying and preventing hygiene risks.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Follow hygiene 1.1 Workplace hygiene procedures are implemented in
procedures line with enterprise and legal requirements
1.2 Handling and storage of items are undertaken in line
with enterprise and legal requirements

2. Identify and prevent 2.1 Potential hygiene risks are identified in line with
hygiene risks enterprise procedures
2.2 Action to minimize and remove risks are taken within
scope of individual responsibility of enterprise/legal
requirements
2.3 Hygiene risks beyond the control of individual staff
members are reported to the appropriate person for
follow up
RANGE OF VARIABLES

VARIABLE RANGE
1. Hygiene procedures May include:
1.1 safe and hygienic handling of food and beverage
1.2 regular hand washing
1.3 correct food storage
1.4 appropriate and clean clothing
1.5 avoidance of cross-contamination
1.6 safe handling disposal of linen and laundry
1.7 appropriate handling and disposal of garbage
1.8 cleaning and sanitizing procedures
1.9 personal hygiene

2. Hygiene risk May include:

2.1 Bacterial and other contamination arising from poor
handling of food
2.2 Inappropriate storage of foods
2.3 Storage at incorrect temperatures
2.4 Foods left uncovered
2.5 Poor personal hygiene practices
2.6 Poor work practices
2.6.1 cleaning
2.6.2 housekeeping
2.6.3 food handling
2.6.4 vermin
2.6.5 airborne dust
2.7 Cross-contamination through cleaning with
inappropriate cleaning practices
2.8 Inappropriate handling of potentially infectious linen
2.9 Contaminated wastes such as blood and body
secretions
2.10 Disposal of garbage and contaminated or potentially
contaminated wastes

3. Minimizing or removing May include:

risk 3.1 Auditing staff skills and providing training
3.2 Ensuring policies and procedures are followed strictly
3.3 Audits of incidents with follow up actions
EVIDENCE GUIDE

1. Critical aspects of Assessment required evidence that the candidate :

Competency 1.1 Followed hygiene procedures
1.2 Identified and responded to hygiene risk
1.3 Practiced personal grooming and hygiene

2. Required Knowledge 2.1 Typical hygiene and control procedures in the

hospitality and tourism industries
2.2 Overview of legislation and regulation in relation to food
handling, personal and general hygiene
2.3 Knowledge on factors which contribute to workplace
hygiene problems
2.4 General hazards in handling of food, linen and laundry
and garbage, including major causes of contamination
and cross-infection
2.5 Sources of and reasons for food poisoning

3. Required Skills 3.1 Ability to follow correct procedures and instructions

3.2 Ability to handle operating tools/ equipment
3.3 Application to hygiene principles
3.4 Ability to detect dirt and unhygienic practices

4. Resource Implications The following resources should be provided

4.1 Hygiene procedures, actual or simulated workplace,
products used in hotel/restaurant /tourism workplace

5. Methods of Competency in this unit r must be assessed through

Assessment 5.1 Written examination
5.2 Practical demonstration

6. Context of 6.1 Assessment may be done in the workplace or in a

Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's
accredited assessment center
UNIT OF COMPETENCY: USE STANDARD MEASURING DEVICES
AND INSTRUMENTS

UNIT CODE : AGR741202

UNIT DESCRIPTOR: This unit deals with the knowledge, skills and attitudes
required to use standard measuring devices, instruments in
the workplace

ELEMENTS PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables

1.1 Standard measuring devices and instruments

1. Identify Standard Measuring are identified according to manufacturer’s
Devices and Instruments specifications

1.2 Devices and instruments for measuring are

properly checked, sanitized and calibrated prior to
use

2.1 Procedures in using the standard measuring

devices and instruments are recalled according
2. Review the Procedures in to manufacturer’s specifications
Using Standard Measuring
Devices and Instruments 2.2 Printed procedures/brochures/catalogues are
consulted according to specified food
processing methods

3.1 Methods/practices of using measuring devices

3. Follow Procedures of Using and instruments are strictly observed according to
Measuring Devices and manufacturer’s specifications and workplace
Instruments requirements

3.2 Measuring devices and instruments are cleaned,

wiped dry and stowed after use to ensure
conformity with workplace requirements
RANGE OF VARIABLES
VARIABLES RANGE
1. Standard Measuring Standard Measuring Devices may include but not
Devices limited to the following:
1.1 Weighing scales Digital and analog and
balances of various
capacities and sensitivities
1.2 Measuring cups of varying capacities for dry
ingredients
1.3 Measuring cups of varying capacities for liquid
ingredients

2. Standard Measuring Standard Measuring Instruments may include but

Instruments jot limited to the following:

2.1 Salinometer
2.2 Thermometers of varying temperature range
( 0-300 C )
2.3 Refractometer of varying range ( 0 – 90 B)
2.4 Glasswares like cylinders, beakers, flasks) of
varying graduations
3. Food Processing Methods Food Processing Methods include the following:
3.1 Salting, Curing and Smoking
3.2 Fermentation and Pickling
3.3 Canning and Bottling
3.4 Sugar Concentration
3.5 Drying and Dehydration
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency
1.1 Identified, prepared and calibrated standard
measuring devices and instruments
1.2 Followed correctly the procedures in using
standard measuring devices and instruments
1.3 Followed proper cleaning and sanitizing and
stowing procedures of measuring devices and
equipment before and after use

2. Underpinning Knowledge 1.1 Safe handling of measuring devices and

instruments
1.2 Specifications and functions of measuring devices
and instruments
1.3 Defects and breakages of measuring devices and
instruments
1.4 Procedures in cleaning, sanitizing and calibrating
and stowing equipment and instruments

3. Underpinning Skills
3.1 Communication skills
3.2 Calibrating skills
3.3 Sanitary handling of devices and instruments
3.4 Measuring devices and instruments
3.5 Stowing measuring devices and instruments

4. Resource Implications The following resources must be provided:

4.1 Work area/station
4.2 Materials, tools and equipment relevant to the
Unit of Competency
5. Methods of Assessment Competency in this unit must be assessed through:
5.1 Direct observation and questioning of a
candidate using measuring devices and
instruments

6. Context of Assessment 6.1 Assessment should occur on the job or in a

simulated workplace
UNIT OF COMPETENCY: IMPLEMENT GOOD MANUFACTURING PRACTICE AND
PROCEDURES
UNIT CODE : AGR741205

UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required
to comply with relevant Good Manufacturing Practice (GMP)
codes through the implementation of workplace GMP and
quality procedures

ELEMENTS PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Identify 1.1. Sources of information on GMP requirements are
requirements of located
GMP related to
1.2. GMP requirements and responsibilities related to own
own work
work are identified
2. Observe personal 2.1. Personal hygiene meets GMP requirements
hygiene and
2.2. Clothing is prepared, used, stored and disposed of
conduct to meet
according to GMP and workplace procedures
GMP requirements
2.3. Personal movement around the workplace complies with
area entry and exit procedures
3. 3.1. GMP requirements are identified
Implement GMP 3.2. Work area, materials, equipment and product are
requirements when
carrying out work routinely monitored to ensure compliance with GMP
activities requirements
3.3. Raw materials, packaging components and product are
handled according to GMP and workplace procedures
3.4. Workplace procedures to control resource allocation and
process are followed to meet GMP requirements
3.5. Common forms of contamination are identified and
appropriate control measures are followed according to
GMP requirements
3.6. The workplace is maintained in a clean and tidy order to
meet GMP housekeeping standards
4. Participate in 4.1. Processes, practices or conditions which could result in
improving GMP non-compliance with GMP are identified and reported
according to workplace reporting requirements
4.2. Corrective action is implemented within level of
responsibility
4.3. GMP issues are raised with designated personnel
5. Participate in 5.1. Validation procedures are followed to GMP requirements
validation
5.2. Issues arising from validation are raised with designated
processes personnel
5.3. Validation procedures are documented to meet GMP
requirements
6. Complete 6.1. Documentation and recording requirements are identified
workplace
6.2. Information is recorded according to workplace
documentation to
reporting procedures to meet GMP requirements
support GMP
RANGE OF VARIABLES

VARIABLE RANGE

1. OH&S 1.1. OH&S legal requirements

requirements may
1.2. Enterprise OH&S policies, procedures and
include: programs
2. Work in carried out 2.1. Relevant regulations regarding food processing
in accordance with and food safety regulations
regulations.
2.2. Department of Health – Food Establishments –
Regulatory
requirements may Code of Sanitation of the Philippines (P.D.856)
include: 2.3. Environment Management Bureau regulations
regarding emissions, waste treatment, noise and
effluent treatment and control
3. Hygiene and 3.1. Department of Health – Food Establishments –
sanitation Code of Sanitation of the Philippines (P.D.856)
requirements may
3.2. Requirements set out by Bureau of Food and
include: Drugs
3.3. Workplace requirements
4. Workplace 4.1. Work instructions
requirements may
4.2. Standard operating procedures
include:
4.3. OH&S requirements
4.4. Quality assurance requirements
4.5. Equipment manufacturers’ advice
4.6. Material Safety Data Sheets
4.7. Codes of Practice and related advice
5. Products may 5.1. Products, raw materials, packaging components
include and consumables, part-processed product, finished
product and cleaning materials
6. Responsibility and 6.1. Responsibility for applying Good Manufacturing
reporting systems Practice relates to the person’s work area
6.2. Reporting systems may include electronic and
manual data recording and storage systems
EVIDENCE GUIDE

1. Critical aspects Assessment requires evidences that the candidate :

of Competency 1.1. Located and followed workplace
information relating to GMP responsibilities
1.2. Maintained personal hygiene consistent with GMP
1.3. Followed workplace procedures when
moving around the workplace and/or from
one task to another to maintain GMP
1.4. Used, stored and disposed of appropriate
clothing/footwear as required by work tasks
and consistent with GMP
1.5. Identified and reported situations that do or
could compromise GMP
1.6. Applied appropriate control measures to
control contamination
1.7. Recorded results of monitoring, and
maintain records as required by GMP
1.8. Followed validation procedures within level
of responsibility
1.9. Identified and responded to out-of-specification or
unacceptable raw materials, packaging
components, final or part processed product
within level of responsibility
1.10. Followed procedures to isolate or quarantine non-
conforming product
1.11. Handled, cleaned and stored equipment, utensils, raw
materials, packaging components and related items
according to GMP and workplace procedures
1.12. Maintained GMP for own work
1.13. Handled and/or disposed of out-of-specification or
contaminated materials, packaging
components/consumables and product, waste
and recyclable material according to GMP as
required by work responsibilities
1.14. Maintained the work area in a clean and tidy state
1.15. Identified and reported signs of pest infestation
2. Underpinning 2.1. The role of GMP in preventing contamination, its
Knowledge and relationship to legislative responsibilities and
Attitudes potential implications of non-compliance
2.2. GMP arrangements in the workplace. This includes
awareness of relevant GMP codes of practice and
related workplace policies and procedures to
implement these responsibilities
2.3. The relationship between GMP and the quality
system, personnel responsible for designing and
managing GMP, personal role to maintain GMP,
the role of internal and external auditors as
appropriate
2.4. Procedures followed to investigate contamination
events and performance improvement processes
2.5. Personal clothing and footwear requirements for
working in and/or moving between work areas
2.6. Personal clothing use, storage and disposal
requirements
2.7. Awareness of common micro biological, physical
and chemical contaminants relevant to the work
process. This includes the types of contamination
likely to occur, the conditions under which they
occur, possible consequences and control methods
to prevent occurrence
2.8. Basic concepts of quality assurance including
quality specifications, operating parameters,
validation procedures and control methods. This
includes an understanding of related
documentation including Standard Operating
Procedures and/or batch instructions
2.9. Control methods and procedures used in the work
area to maintain GMP. This includes an
understanding of the purpose of control, the
consequences if not controlled and the method of
control where relevant. It may include an
understanding of methods used to monitor process
control; purpose and requirements of validation
procedures; and purpose of equipment calibration
2.10. GMP responsibilities and requirements relating to
work role
 2.11. Basic understanding of the properties, handling
and storage requirements of raw materials,
packaging components and final product handled
and used
2.12. Standards for materials, equipment and utensils
used in the work area
2.13. Recall and traceability procedures relevant to work
role
2.14. Procedures for responding to out-of-specification or
unacceptable performance/outcomes. This
includes procedures for identifying or isolating
materials or product of unacceptable quality
2.15. Purpose of keeping records and the recording
requirements of GMP. This includes an
understanding of product and materials traceability
procedures
2.16. Housekeeping requirements and responsibilities
relating to own work. Where relevant this includes
use and storage of housekeeping/cleaning
equipment
2.17. Waste collection, recycling and handling
procedures relevant to own work responsibilities
2.18. Responsibilities for reporting and recording quality
information
3.1. Planning and organizing work (time management)
3. Underpinning Skills
3.2. Working with others and in teams
4. Resource The following resources must be provided:
4.1. Workplace location and access to workplace
Implication policies
4.2. Materials relevant to the proposed activity and
tasks
5. Methods of Competency in this unit must be assessed using at least
two (2) of the following methods:
Assessment 5.1. A combination of direct observation and oral
questioning
5.2. Written report
5.3. Written Test
5.4. Portfolio
6. Context of 6.1. Assessment should occur on the job or in a
simulated workplace
Assessment
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE

UNIT CODE : TRS311205

UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills
and attitudes in providing effective customer service. It
includes greeting customer, identifying customer needs,
delivering service to customer, handling queries
through use of common business tools and technology
and handling complaints/conflict situation, evaluation
and recommendation.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
1. Greet customer 1.1 Customers are greeted according to enterprise
procedure
1.2 Verbal and non-verbal communications are appropriate
to the given situation
1.3 Non verbal communication are observed when
responding to customers
1.4 Sensitivity to cultural and social differences is
demonstrated

2. Identify needs of 2.1 Appropriate interpersonal skills are used to ensure

customers that customer needs are accurately identified
2.2 Customer needs are assessed for urgency so that
priority for service delivery can be identified
2.3 Customers are provided with information
2.4 Personal limitation in addressing customer and
colleague needs is identified and where appropriate,
assistance is sought from supervisor

3. Deliver service to 3.1 Customer needs are promptly attended to in line with
customer enterprise procedure
3.2 Appropriate rapport is maintained with customer to
enable high quality service delivery
3.3 Opportunity to enhance the quality of service and
products are taken wherever possible
 PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables
4. Handle queries through 4.1 Common business tools and technology are used
use of common efficiently to determine customer requirements
business tools and 4.2 Queries/ information are recorded in line with enterprise
technology procedure
4.3 Queries are acted upon promptly and correctly in line
with enterprise procedure

5. Handle complaints/ 5.1 Guests are greeted with a smile and eye-to-eye contact
conflict situations, 5.2 Responsibility for resolving the complaint is taken
evaluation and within limit of responsibility and according to enterprise
recommendations policy
5.3 Nature and details of complaint are established and
agreed with the customer
5.4 Threats to personal safety are identified and managed
to personal safety of customers or colleagues and
appropriate assistance is organized
5.4 Appropriate action is taken to resolve the complaint to
the customers satisfaction wherever possible
5.5 Conflict situations are resolved within scope of individual
responsibility by applying effective communication skills
and according to enterprise policy
RANGE OF VARIABLES

VARIABLE RANGE
1. Customer May include:
1.1 internal
1.2 external
2. Non-verbal May include:
communication 2.1 body language
2.2 dress and accessories
2.3 gestures and mannerisms
2.4 voice tonality and volume
2.5 use of space
2.6 culturally specific communication customs and
practices
3. Cultural and social May include:
differences 3.1 modes of greeting, farewell and conversation
3.2 body language/ use of body gestures
3.3 formality of language

4. Interpersonal skills May include:

4.1 interactive communication
4.2 public relation
4.3 good working attitude
4.4 sincerity
4.5 pleasant disposition
4.6 effective communication skills

5. Customer and May include:

colleagues needs 5.1 those with a disability
5.2 those with special cultural or language needs
5.3 unaccompanied children
5.4 parents with young children
5.5 pregnant women
5.6 single women
6. Enterprise May include:
procedure 6.1 modes of greeting and farewell
6.2 addressing the person by name
6.3 time-lapse before a response
6.4 style manual requirements
6.5 standard letters and format

7. Business tools and May include:

technology 7.1 telephone
 VARIABLE RANGE
7.2 fax machine
7.3 computer equipment
7.4 internet, email
8. Complaint May include:
8.1 level of service
8.2 product standards
8.3 processes
8.4 information given
8.5 charges and fees
9. Threats to personal May include:
safety 9.1 violent customers
9.2 drug and alcohol affected customers
9.3 customers fighting amongst themselves
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate :

Competency 1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with occupational, health and safety practices
1.4 Promoted public relation among others
1.5 Complied with service manual standards
1.6 Demonstrated familiarity with company facilities,
products and services
1.7 Demonstrated ability to work effectively with others
1.8 Applied company rules and standards
1.9 Applied telephone ethics
1.10 Applied correct procedure in using telephone, fax
machine, internet
1.11 Handled customer complaints within limit of individual
responsibility

2. Required Knowledge 2.1 Communication

2.1.1 Interactive communication with others
2.1.2 Interpersonal skills/ social graces with
sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3 Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/up selling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers

3. Required Skills 3.1 Effective communication skills

3.2 Non-verbal communication - body language
3.3 Good time management
3.4 Ability to work calmly and unobtrusively effectively
3.5 Ability to handle telephone inquiries and conversations
3.6 Correct procedure in handling telephone inquiries
3.7 Proper way of handling complaints
3.8 Ability to apply basic principles of conflict resolution and
respond to complaints
4. Resource Implications The following resources should be provided
4.1 Availability of telephone, fax machine, internet,
etc.
4.2 Availability of data on projects and services; tariff and
rates, promotional activities in place etc.
4.3 Availability of office supplies
5. Methods of Competency in this unit must be assessed through
Assessment 5.1 Written examination
5.2 Practical demonstration
6. Context of 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's
accredited assessment center
 CORE COMPETENCIES

UNIT OF COMPETENCY : UNLOAD ANDSTOW FISH PRODUCTS

UNIT CODE :

UNIT DESCRIPTOR : This unit covers the skills and knowledge required to
unload andstow fish products. It includes
preparation for unloading and stowing, performing
unloading and loading activities, securing and protecting
loads and implementing housekeeping activities.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Prepare for unloading 1.1 Tools, equipment and materials are prepared for
and stowing of fish unloading and loading in accordance with
fish products standard operating procedure
1.2 Personal protective equipment (PPE) are worn
according to the job requirement
1.3 Personal hygiene and good grooming is
practiced in line with health and safety
requirements
2. Unload and stow 1.1 Fish products are unloaded in accordance with
fish products industry’s procedures
1.2 Unloading activities are conducted in a safe and
efficient manner taking into account suitable
locations, stowage, safe use of equipment and the
balance of the remaining load
1.3 Fish products are identified and taken into
account when determining appropriate stowing
procedures
1.4 Fish products are packed/unpacked or placed in fish
trays in accordance with safe and effective use of
available space

3. Implement 3.1 Equipment used, work area and surroundings are

housekeeping cleaned in accordance with health and safety
activities regulations
3.2 PPE are cleaned and stored in accordance with
standard operating procedures
RANGE OF VARIABLES
VARIABLE RANGE
1. Equipment, tools and 1.1 Conveyor
materials 1.2 Cartwheel
1.3 Fish tray
1.4 Stainless hook or “ganso”
1.5 Wooden mallet
1.6 Classifying table
1.7 Weighing scale
1.8 Pressurized hose
1.9 Wooden pallet
1.10 Brush and other cleaning implements
1.10 Handwash area
1.11 Footbath
1.12 Chlorine
1.13 Foot operated drinking fountain
2. Personal protective Personal Protective Equipment may include but not
equipment (PPE) limited to:
2.1 Apron
2.2 Gloves/winter gloves
2.3 Rubber boots/winter boots
2.4 Head gears such as hair net, cap, bonnet, ski
mask
2.5 Winter jacket
2.6 Hard hat
2.7 Long pants
2.8 White shirt
3. Personal hygiene and 3.1 Wash hands with soap and water
good grooming 3.2 Dip boots in footbath with chlorinated water
4. Load characteristics 4.1 Size of fish, Sea products
4.2 Kind/Species of fish and Sea products
4.3 Volume to be unloaded
5. Buyers’ specifications 5.1 Specie/variety/kind
5.2 Size
5.3 Volume
5.4 No. of days stored/Fish quality
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidences that the candidate :
Competency 1.1 prepared for unloading and stowing of fish
1.2 selected and used appropriate PPE
1.3 observed personal hygiene and good grooming
1.4 safely performed unloading and stowing of fish

1.6 implemented housekeeping activities

1.7 communicated and work effectively with others
2. Underpinning 2.1 Communication
Knowledge and 2.1.1 Ability to read and comprehend simple
Attitudes statements
2.1.2 Ability to convey information in oral or sign
language when loading/unloading
2.1.3 Ability to follow instructions from supervisor
2.2 Safety Practices
2.2.1 Occupational health and safety (OHS)
procedures and guidelines concerning
loading and unloading of fish and fish
products
2.2.2 Risks when loading and unloading fish and
fish products and related precautions to
control the risk
2.2.3 Ability to identify and correctly use
equipment required to unload and stow
fish products
2.3 Codes and Regulations
2.3.1 Food safety regulations
2.3.2 Department of Health – Code of Sanitation
of the Philippines

2.4 Systems, Processes and Procedures

2.4.1 Loading/unloading procedures
2.4.2 Ability to safely use manual handling
techniques

2.4.3 Housekeeping standards procedures

required in the workplace
2.5 Tools and Equipment: Uses and Specifications
2.5.1 Conveyor
2.5.2 Cartwheel
 2.5.3 Weighing scale
2.6 Maintenance
2.6.1 Regular washing and check up of tools and
equipment
2.7 Values
2.7.1 Safety consciousness in unloading and
stowing fish products
2.7.2 Industriousness
2.7.3 Trustworthiness
2.7.4 TLC in handling fish
2.7.5 Efficiency in unloading and stowing
3. Underpinning Skills 3.1 Work safety
3.2 Skills in using tools and equipment
3.3 Working with others and in teams
3.4 Communicate information
4. Resource Implication The following resources MUST be provided:
4.1 Fish port (government or private) and access to
workplace policies
4.2 Materials, tools and equipment relevant to the
proposed activity and tasks
5 Methods of Assessment Competency in this unit must be assessed through:
5.1 Observation with oral questioning
5.2 Demonstration with oral questioning

6. Context of Assessment 6.1 Competency may be assessed individually in the

government fishports or in agreement with
accredited private ports.
UNIT OF COMPETENCY : CLASSIFY FISH PRODUCTS

UNIT CODE : AGR921302

UNIT DESCRIPTOR : This unit covers the skills and knowledge required to
classify fish and fish products. It includes preparing and
classifying fish and fish products, weighing fish by
classification, segregating, piling and securing loads
and implementing housekeeping activities.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1
. Prepare for fish 1.1 Equipment, tools and materials are prepared for
Classification classifying fish in accordance to standard
operation practice
1.2 The classifying table or conveyor is cleaned and
prepared for fish classification in accordance with
organization’s procedure
1.3 Personal protective equipment (PPE) are worn
according to HACCP requirement
1.4 Personal hygiene and good grooming is
practiced in line with health and safety
requirements
2.1 Fish are classified in accordance with buyers’
specifications
2.2 Damaged fish are removed and placed in
[Link] products separate containers following standard operating
practices
2.3 Fish are packed in trays by classification following
buyers’ specifications
3
. Weigh fish by 3.1 Tray load is checked to ensure that it is even and
classification within safe carrying capacity
3.3 Fish are weighed by tray load and recorded
according to standard operating practice or
organization’s procedure
4
. Segregate, pile and 4.1 Fish trays are segregated and piled by orders
secure fish loads following supervisor’s instructions
4.2 Fish loads are secured and protected using
appropriate storage conditions and workplace
safety requirements
5. Implement 5.1 Equipment used, work area and surroundings are
housekeeping cleaned in accordance with health and safety
activities regulations
5.2 PPE are cleaned and stored in accordance with
standard operating procedures
RANGE OF VARIABLES
VARIABLE RANGE
1. Equipment, tools and 1.1 Conveyor
materials 1.2 Cartwheel
1.3 Fish tray
1.4 Classifying table
1.5 Stainless hook or “ganso”
1.6 Weighing scale
1.7 Pressurized or ordinary hose
1.8 Bucket or pail
1.9 Brush and other cleaning implements
1.10 Chlorine
1.11 Handwash area
1.12 Foothbath
1.13 Foot operated drinking fountain
2. Personal protective Personal Protective Equipment may include but not
equipment (PPE) limited to:
2.1 Apron
2.2 Gloves
2.3 Rubber boots
2.4 Head gears such as hair net or cap
2.5 Long pants
2.6 White shirt
3. Personal hygiene and 3.1 Wash hands with soap and water
good grooming 3.2 Dip boots in footbath with chlorinated water
4. Buyers’ specifications 4.1 Specie/variety/kind
4.2 Size
4.3 Volume
4.5 No. of days stored/quality of fish
5. Damaged fish 5.1 Smelly or off odor
5.2 Open belly
5.3 High histamine or “makati”
5.4 Soft and distorted
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate :
Competency 1.1 prepared tools, materials and equipment for
classifying fish and fish products
1.2 selected and used appropriate PPE
1.3 observed personal hygiene and good grooming
1.4 classified fish and fish products following
organizational procedures
1.5 secured load for safe transport
1.6 implemented housekeeping activities
1.7 communicated and work effectively with teams
2. Underpinning 2.1 Communication
Knowledge and 2.1.1 Ability to read and comprehend simple
Attitudes statements
2.1.2 Ability to convey information when
classifying and weighing fish
2.1.3 Ability to follow instructions from supervisor
2.2 Safety Practices
2.2.1 Occupational health and safety (OHS)
procedures and guidelines concerning
classifying and weighing fish and fish
products
2.2.3 Ability to use equipment required in
classifying and weighing fish and fish
products
2.3 Codes and Regulations
2.3.1 Food safety regulations
2.3.2 Department of Health – Code of Sanitation
of the Philippines
2.3.3 BFAR, PFDA regulations
2.4 Systems, Processes and Procedures
2.4.1 Classifying procedures
2.4.2 Knowledge of fish kinds/species
2.4.3 Ability to classify by estimating weight and
size
2.4.4 Methods of securing fish loads
2.4.5 Housekeeping standards procedures
required in the workplace
2.5 Tools and Equipment: Uses and Specifications
2.5.1 Conveyor
2.5.2 Cartwheel
2.5.3 Weighing scale
 2.6 Maintenance
2.6.1 Regular washing and check up of tools
and equipment
2.7 Values
2.7.1 Safety consciousness in classifying fish
and fish products
2.7.2 Industriousness
2.7.3 Trustworthiness
2.7.4 TLC in handling fish
2.7.5 Efficiency in classifying and weighing
3. Underpinning Skills 3.1 Work safety
3.2 Skills in using tools and equipment
3.3 Working with others and in teams
3.4 Communicate information
4. Resource Implication The following resources MUST be provided:
4.1 Fish port (government or private) and access to
workplace policies
4.2 Materials, tools and equipment relevant to the
proposed activity and tasks
5. Methods of Assessment Competency in this unit must be assessed through:
5.1 Observation with oral questioning
5.2 Demonstration with oral questioning
5.3 Portfolio
6. Context of Assessment 6.1 Competency may be assessed individually in the
government fish ports or in agreement with
accredited private ports.
UNIT OF COMPETENCY : PREPARE PRODUCTS FOR DISPLAY

UNIT CODE : WRT522301

UNIT DESCRIPTOR :This unit involves the arrangement and presentation of

merchandise within the store. It includes the setting up and
maintenance of displays and labeling or pricing stock.

PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables

1. Prepare Display 1.1 Electronic ticketing equipment and pricing

Labels/Tickets requirement are used and maintained according to
design and specifications.
1.2 Tickets prepared using electronic equipment or neatly
by hand according to store procedures.
1.3 Soiled, damaged, illegible or incorrect labels/tickets
identified and corrective action taken.
1.4 Labels/tickets for window, wall or floor displays
prepared according to store policy.
1.5 Ticketing equipment maintained and stored in a secure
location.

2. Place, arrange and 2.1Tickets/labels are visible and correctly placed on

merchandise.
display price tickets
and labels. 2.2Labels/tickets replaced according to store policy.
2.3Correct pricing and information maintained on
merchandise according to store procedures, industry
codes of practice and legislative requirements.

3. Place and Arrange

3.1 Merchandise unpacked in accordance with store
Merchandise policy.
3.2 Merchandise placed on floor, fixtures and shelves in
determined locations.
3.3 Merchandise displayed to achieve a balanced fully
stocked appearance and promote sales.
3.4 Damaged, soiled or out of date stock identified and
corrective action taken as required according to store
procedure.
3.5 Stock rotated according to stock requirements and
store procedure.
3.6 Stock range placed to conform with fixtures, ticketing,
prices or bar codes
 PERFORMANCE CRITERIA
ELEMENT Italicized items are elaborated in the Range of Variables

3.7 Stock presentation conforms to special handling

techniques and other safety requirements.

4.1 Special promotion areas reset and maintained in

4. Maintain Displays accordance with workplace policies and procedures.
4.2 Supervisor assisted in selection of merchandise for
display.
4.3 Merchandise arranged/faced up as directed and/or
according to layout specifications and load bearing
capacity of fixtures.
4.4 Unsuitable or out of date displays identified, reset
and/or removed as directed.
4.5 Optimum stock levels identified and stock replenished
according to store policy.
4.6 Display areas maintained in a clean and tidy manner.
4.7 Excess packaging removed from display areas.

5. Protect Merchandise 5.1 Correct handling, storage and display techniques

identified and used according to stock characteristics
and legislative requirements.
RANGE OF VARIABLES

VARIABLE RANGE
1. Store Policy and 1.1 Store policy and procedures in regard to:
Procedures
merchandising of stock
preparing and displaying tickets/labels
maintaining displays
1.2 Displays may include
setting new displays
maintaining existing ones

2.1 Safety requirements may include:

2. Safety Requirements
transport, storage and handling of goods
hazardous substances
labeling of workplace substances

3. Ticketing and Pricing 3.1 Store ticketing and pricing requirements may include:
pricing gun
Requirements
shelf tickets
shelf talkers
written labels
swing ticketing
bar coding
price boards
header boards
4. Merchandise 4.1 Merchandise may be characterized by:
type
brand
size
customer needs
color
price

5. Correct handling, 5.1 Handling techniques may vary according to:

storage and display stock characteristics
techniques industry codes of practice.

6. Legislative 5.1 Legislative requirements may include:

pricing requirements including Goods and Services
Requirements
Tax (GST) requirements
industry codes of practice
discounted items
Trade Practices and Fair Trading Acts
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Consistently applied store policies and procedures in
regard to displaying, merchandising, ticketing, pricing
and storage of stock.
1.2 Displayed merchandise on floor, fixtures,
shelves/display areas, in determined locations, in
accordance with special manual handling techniques
and other safety requirements.
1.3 Prepared display labels and priced tickets for
merchandise with regard to store policies and
procedures.
1.4 Operated, maintained and stored a range of ticketing
equipment according to:
store policy and procedures
industry codes of practice
manufacturers' instructions and design
specifications.
1.5 Arranged correct pricing and information on
merchandise according to store procedures,
industry codes and government requirements.
1.6 Identified damaged, soiled or out of date stock and
takes corrective action as required by store
procedures and legislative requirements.
1.7 Maintained display areas and replenished stock as
required in accordance with store procedures and
legislative requirements.
1.8 Performed correct manual handling, storage and
display techniques according to:

stock characteristics
industry codes of practice
occupational health and safety
legislation/regulations/codes of practice.

2. Underpinning Knowledge of: store policies and procedures, in regard to:

Knowledge 2.1 merchandising, ticketing and pricing of stock
2.2 correct storage of stock
2.3 store promotional themes, including advertising,
catalogues and special offers
2.4 location of display areas
2.5 availability and use of display materials
2.6 stock rotation/ reshuffle
2.7 stock replenishment
2.8 merchandise range
2.9scheduling for building or rotating displays
 2.10 correct storage procedures for labeling/ticketing
2.11 equipment and materials
2.12 Correct manual handling techniques for protection
of self and merchandise
2.13 Principles of display
2.14 Elements and principles of design and trends in
retail design
2.15 Relevant occupational health and safety regulations
including:
● manual handling
● hygiene and sanitation
● hazardous substances
● labeling of workplace substances
2.16 Relevant legislation and statutory requirements
2.17 Pricing procedures including inclusion/exclusion of
Goods and Services Tax (GST)
2.18 Relevant industry codes of practice

3. Underpinning Skills Skills in:

3.1 Using and maintaining of manual and electronic
labeling/ticketing equipment
3.2 Completing tasks in a set time frame
3.3 Literacy and numeracy skills in relation to:
● reading and interpreting store procedures and
● guidelines
● machine or manual preparation of labels/tickets
● reading and understanding manufacturer's
instructions
3.4 Use of electronic labeling/ticketing equipment.

4. Resource Implications The following resources MUST be provided:

4.1 A retail work environment
4.2 A range of ticketing and pricing equipment
4.3 Merchandise for display
4.4 Display materials and props
4.5 Cleaning materials
4.6 Relevant documentation, such as:
store policy and procedure manuals on
housekeeping, merchandising and occupational
health and safety
 4.7 Manufacturer's instructions/operation manuals on
electronic ticketing equipment
4.8 Relevant legislation and industry codes of practice

5. Method of Competency may be assessed through:

Assessment 5.1 Observation with questioning
5.2 Third party reports from a supervisor
5.3 Oral questioning/Interview

6. Context of 6.1 Assessment may be performed in the workplace or

Assessment simulated workplace situation.
6.2 Assessment activities are carried out through
TESDA's accredited assessment center
UNIT OF COMPETENCY: SELL PRODUCTS AND SERVICES

UNIT CODE : WRT522302

UNIT DESCRIPTOR : This unit involves the skills, knowledge and attitudes required
to sell products and services in a retail environment. It
involves the use of sales techniques and encompasses the
key selling skills from approaching the customer to closing
the sale. It requires a basic level of product knowledge.

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Apply product 1.1 Product knowledge developed by accessing relevant
knowledge sources in information.
1.2 Knowledge of the use and application of relevant
products and services demonstrated according to store
policy and legislative requirements.

2. Approach 2.1 Timing of customer approach determined and applied in

accordance with store policies and procedures.
customer
2.2 Effective sales approach identified and applied in
accordance with store policies and procedures.
2.3 Positive impression conveyed to arouse customer interest
and in accordance with store policies and procedures.
2.4 Knowledge of customer buying behavior demonstrated
and in accordance with store policies and procedures.
.
3.1 Questioning techniques applied to determine customer
3. Gather information buying movies.
3.2 Listening skills used to determine customer requirements.
3.3 Non-verbal communication cues interpreted and clarified.
3.4 Customers identified by name where possible.

4.1 Customer needs matched to appropriate products and

4. Sell benefits services.
4.2 Knowledge of products' features and benefits
communicated clearly to customers.
4.3 Product use and safety requirements described to
customers.
4.4 Customers referred to appropriate product specialist as
required.
4.5 Routine customer questions about merchandise are
answered accurately and honestly or referred to more
experienced senior sales staff.
5. Overcome 5.1 Customer objections identified and accepted in
 objections accordance with store policies and procedures.
5.2 Objections categorized into price, time and merchandise
characteristics in accordance with store policies and
procedures.
5.3 Solutions offered according to store policy.
5.4 Problem solving applied to overcome customer
objections.

6.1 Customer buying signals monitored, identified and

6. Close sale responded to appropriately.
6.2 Customer encouraged to make purchase decisions.
6.3 Appropriate method of closing sale selected and applied
.
7. Maximize sales 7.1 Customer buying signals monitored, identified and
responded to appropriately.
opportunities 7.2 Deboning, Scaling and Removing entrails based on
costumer request.
7.3 Customer encouraged to make purchase decisions.
7.4 Appropriate method of closing sale selected and applied.
RANGE OF VARIABLES

VARIABLE RANGE

1. Product Knowledge 1.1 Product knowledge may include:

warranties
features, advantages and benefits
use by dates
handling/storage requirements
stock availability
safety features
Price
Deboning, Scaling and cleaning skills
promotions/give- aways

2. Relevant Sources of 2.1 Relevant sources of information may include:

Information Internet
relevant staff members
store or supplier product manuals
product profiles
videos
demonstrations/orientations
labels
store tours
Customer list
Customer surveys/mystery shopping
2.2 Handling techniques may vary according to stock
characteristics and industry codes of practice.

3. Store Policies and 3.1 Store policy and procedures in regard to:
Procedures selling products and services
returns/exchange/replacement of products

4. Legislative 4.1 Legislative requirements may include:

Requirements Trade Practices Act
Drugs and Medicine Law
tobacco laws
liquor laws
sale of second hand goods
occupational health and safety
industry codes of practice
5. Customers 5.1 Customers may include:
people with routine or special needs
regular or new customers
people from a range of social, cultural or ethnic
backgrounds and physical and mental abilities
6. Sales approach May include but are not limited to:
face to face
over the telephone
over the Internet

7. Routine customer 7.1 Routine customer questions may relate to:

questions price and price reductions
quality
features, advantages and benefits
after-sales service
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Followed store policies and procedures in regard to
selling products and services.
1.2 Followed relevant legislation and statutory
requirements including consumer law.

2. Underpinning 2.1 Industry codes of practice including: supermarket

Knowledge scanning code and jewellery and timepiece code.
2.2 Store merchandise and service range.

3. Underpinning Skills 3.1 Listening questioning techniques.

3.2 Verbal and non-verbal communication skills:
negotiation techniques.
customer buying motives
customer categories/types
types and customer needs, e.g. functional,
psychological
problem solving techniques
performance analysis techniques
3.3 Basic level of product knowledge
3.4 Selling skills to include
opening techniques
buying signals
strategies to focus customer on specific
merchandise
add-ons and complementary sales
overcoming customer objections
closing techniques

3.5 Deboning Scaling and Removing Entrail techniques

4. Resource Implications The following resource MUST be provided:
4.1 a retail work environment
4.2 relevant documentation, such as policy and
procedures manuals
4.3 a range of customers with different requirements
4.4 a range of merchandise and products appropriate to
the retail workplace
4.5 product labels and sources of product information.
5. Methods of
Competency may be assessed through:
Assessment
5.1 observation of the candidate in the workplace
5.2 third-party reports from a supervisor
5.3 Oral questioning/Interview
5.4 Demonstration
6. Context of 6.1 Assessment may be performed in the workplace or
Assessment simulated workplace situation
6.2 Assessment activities are carried out through
TESDA's accredited assessment center
UNIT OF COMPETENCY: PERFORM STOCK CONTROL PROCEDURES

UNIT CODE : WRT522306

UNIT DESCRIPTOR : This unit encompasses the skills, knowledge and attitudes
required to handle stock in a retail environment. It
involves receiving and processing incoming goods,
rotating stock, participating in stocktakes, reordering
stock and dispatching goods.

PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables

1. Receive and 1.1 Cleanliness and orderliness in receiving bay

process maintained according to store policy
incoming goods 1.2 Goods unpacked using correct techniques and
equipment in line with store policy
1.3 Packing materials removed and disposed of promptly
according to store policy
1.4 Incoming stock accurately checked and validated
against purchase orders and delivery documentation
according to store policy
1.5 Items received inspected for damage, quality,
expiration dates, breakage or discrepancies and
recorded according to store policy
1.6 Stock levels accurately recorded on store stock
systems, according to store policy
1.7 Secure storage of goods arranged according to store
policy and legislative requirements
1.8 Stock dispatched to appropriate area/department
1.9 Stock price and code labels applied when required
according to store policy

2. Rotate stock 2.1 Stock rotation procedures for merchandise and

wrapping and packing materials carried out routinely
and accurately according to store policy
2.2 Excess stock placed in storage or disposed of in
accordance with store policy and legislative
requirements
2.3 Safe lifting and carrying techniques maintained in
line with store occupational health and safety policy
and legislative requirements
 PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables

3. Participate in 3.1 Stocktaking and cyclical counts assisted with,

according to store policy/procedures
stocktake
3.2 Stock records documentation completed according to
store stock control system
3.3 Discrepancies in stock recorded and reported to
relevant personnel
3.4 Electronic recording equipment operated and
maintained according to manufacturer’s specifications

4. Record stock 4.1 Minimum stock levels identified according to store

policy
4.2 Stock requisition forms or electronic orders completed
accurately
4.3 Undelivered stock orders identified on stock system
and followed up without undue delay

5. Dispatch goods 5.1 Goods to be returned to supplier identified and labeled

with date, supplier and reason for return or referred to
management if required
5.2 Credit request documentation completed according to
store procedure
5.3 Goods stored securely while awaiting dispatch
5.4 Delivery documentation completed according to store
procedures
5.5 Special delivery instructions noted
5.6 Items packed safely and securely to avoid damage in
transit
RANGE OF VARIABLES

VARIABLE RANGE

1. Store policies and May include but are not limited to:
procedures
1.1 Stock control
1.2 Consolidation
1.3 Dispatch

2. Store stock May include but are not limited to:

systems
2.1 Manual
2.2 Electronic

3. Stocktakes May include but are not limited to:

3.1 Cyclical
3.2 Compliance driven

4. Store stock control May include but are not limited to:
system
4.1 Checking incoming or existing
4.2 Special orders

5. Stocks maybe 5.1 Manually

moved: 5.2 Mechanically’

6. Handling May include but are not limited to:

 techniques
6.1 Stock characteristics
6.2 Industry codes of practice

7. Legislative May include but are not limited to:

requirements
7.1 Occupational health and safety
7.2 Hazardous substances and dangerous goods
7.3 Labeling of workplace substances
7.4 Waste removal and environmental protection
7.5 Transport, storage and handling of goods

8. Management 8.1 Team leader

8.2 Supervisor
8.3 Store/area manager
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Consistently applied store policies and procedures,
industry codes of practice, relevant legislation and
statutory requirements in regard to stock control
1.2 Consistently applied safe work practices in the manual
handling and moving of stock, according to occupational
health and safety legislation/regulations/codes of practice
1.3 Interpreted and applied manufacturer’s instructions with
regard to handling stock and using relevant equipment
1.4 Received and processed incoming goods according to
store policies and procedures
1.5 Rotated stock and reordered stock/maintains stock levels
according to store policies and procedures
1.6 Assisted with stocktaking and cyclical counts according to
store policies and procedures
1.7 Interpreted and processed information accurately and
responsibly
2. Underpinning Store policies and procedures in regard to:
knowledge 2.1 Stock control
2.2. Store labeling policy
2.3 Product quality standards
2.4 Correct unpacking of goods
2.5 Out of date, missing or damaged stock
2.6 Equipment used
2.7 Stock location
2.8 Waste disposal
2.9 Methods of storage
2.10 Delivery documentation
2.11 Stock record documentation
2.12 Dispatch documentation
2.13 Reporting faults and problems
2.14 Relevant legislation and statutory requirements
2.15 Relevant industry codes of practice
2.16 Relevant occupational health and safety regulations
3. Underpinning 3.1 Following set routines and procedures
Skills 3.2 Using electronic labeling/ticketing equipment
3.3 Literacy and numeracy skills in regard to:
3.3.1 Stock records and delivery documentation

4. Resource The following resources MUST be provided:

Implications 4.1 Access to relevant equipment including:
4.1.1 Stock moving equipment
4.1.2 Manual and electronic labeling/ticketing equipment
4.1.3 Computers/stock recording equipment
4.2 Relevant documentation such as:
4.2.1 Invoices/packing slips/dispatch documents/order
forms
4.2.2 Recording/tally
4.2.3 Store policy and procedures manuals
4.2.4 Occupational health and safety regulations
4.2.5 Legislation and statutory requirements
4.2.6 Industry codes of practice

5. Methods of Competency may be assessed through:

Assessment 5.1 Observation with questioning
5.2 Third Party Report
5.3 Oral questioning/Interview

6. Context for 6.1. Competency may be assessed in the workplace or in

Assessment simulated workplace environment
6.2. Assessment shall be observed while task are being
undertaken whether individually or in-group
SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education
and Training (TVET) providers with information and other important requirements to
consider when designing training programs for HOUSEKEEPING NC II.

The guidelines include information on curriculum design, training delivery,

trainee entry requirements, tools and equipment, training facilities, and trainers
qualifications, among others.

3.1 CURRICULUM DESIGN

Course Title: HOUSEKEEPING NC Level: NC II

Nominal Training Duration: 18 Hrs. (Basic)

18 Hrs. (Common)
100Hrs. (Core)
Course Description:

This course is designed to enhance the knowledge, skills and attitude of

housekeeping staff in housekeeping services, preparing guest’s rooms, providing
valet/butler service, laundering linen and guest’s clothes, cleaning premises and
equipment in accordance with industry standards. It covers the basic, core and
common competencies in HOUSEKEEPING NC II.

BASIC COMPETENCIES

Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Participate in 1.1 Obtain and convey  Group  Demonstration
workplace workplace information discussion  Observation
communication 1.2 Speak English at a basic  Interaction  Interviews/
operational level  Practice questioning
1.3 Participate in workplace session
meeting and discussion
1.4 Complete relevant work
related documents
2. Work in team 2.1 Describe and identify  Discussion  Demonstration
environment team role and  Interaction  Observation
responsibility in a team  Simulation  Interviews/
2.2 Describe work as a team games questioning
member
2.3 Work effectively with
colleagues
2.4 Work in socially diverse
environment

3. Practice career 3.1 Integrate personal  Discussion  Demonstration

professionalism objectives with  Interaction  Observation
organizational goals  Role play  Interviews/
3.2 Set and meet work questioning
priorities
3.3 Maintain professional
growth and development
 Unit of Assessment
Learning Outcomes Methodology
Competency Approach
4. Practice 4.1 Evaluate hazard and risks  Lecture-  Observation
occupational 4.2 Control hazards and risks Discussion  Interview
health and 4.3 Maintain occupational  Case study
safety health and safety  Plant tour
procedures awareness  Symposium
4.4 Perform basic first-aid
procedures

COMMON COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
Perform  Gather and Tabulate the  Lecture  Interviews/
Mathematical Recorded Data  Group Questioning
Computations Discussion  Individual/
 Review the Various  Individual/ Group Project
Formulations Group or Report
 Calculate Production Input Assignment
and Output
 Compute Production Cost  Field visit
 Video
presentation
Observe  Follow hygiene procedures  Lecture  Demonstration
workplace  Identify and prevent  Demonstration  Written
hygiene  Role-play Examination
hygiene risk  Interviews/
procedures  Case study Questioning
Use Standard  Identify Standard  Lecture  Interviews/
Measuring Measuring Devices and  Group Questioning
Devices and Discussion  Practical
Instruments  Tutorial or self- Demonstration
Instruments  Review the Procedures in pace  Observation
Using Standard Measuring  Demonstration
Devices and Instruments
 Follow Procedures of Using  Practice
Measuring Devices and session
Instruments
Implement Good Identify requirements of  Lecture  Demonstration
Manufacturing GMP related to own work  Demonstration  Interviews/
Practice and  Role-play Questioning
Observe personal hygiene  Simulation  Written
Procedures and conduct to meet GMP Examination
requirements
Implement GMP
requirements when carrying
out work activities
Participate in improving
GMP
Participate in validation
processes
Complete workplace
documentation to support
GMP
  Greet customers  Lecture  Demonstration
Provide effective  Identify customer needs  Demonstration  Interviews/
customer service  Role-play Questioning
 Deliver service to customer  Simulation  Written
 Handle queries through Examination
telephone, fax machine,
internet and email
 Handle complaints,
evaluation and
recommendations

CORE COMPETENCIES

Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. UNLOAD AND  Prepare for unloading 
Lecture –  Interviews/
STOW FISH  and stowing of Discussion questioning
PRODUCTS  fish products  Interaction  Demonstration
 Unload and stow
 fish products  Demonstratio  Observation
 Implement n
 housekeeping
 activities
2. CLASSIFY  Prepare for fish 
Lecture –  Demonstration
FISH AND  Classification Discussion  Observation
FISH  Classify fish and fish  Interaction  Inspection
PRODUCTS  products
 Weigh fish by  Demonstratio  Written
 classification n examination
 Segregate, pile and (optional)
 secure fish loads
 Implement
 housekeeping
3. PREPARE  Prepare Display  Lecture –  Demonstration
PRODUCTS  Labels/Tickets Discussion  Observation
FOR  Place, arrange and display  Interaction  Written
DISPLAY price tickets and Labels  OJT examination
 Maintain Displays (optional)

 Protect Merchandise
 Unit of Assessment
Learning Outcomes Methodology
Competency Approach
4. SELL  Apply product  Lecture –  Demonstration
PRODUCTS  knowledge Discussion  Interview/
AND  Interaction Questioning
 Approach customer
SERVICES  Demonstratio  Written
 Gather information n examination
 Sell benefits  Simulation (optional)
 Overcome
 objections
 Close Sale
 Maximize sales
opportunities
5. INTERACT  Lecture –  Demonstration
 Deliver services to
WITH Discussion  Interviews/
customers
CUSTOMERS  Interaction questioning
 Respond to customer  Demonstratio  Observation
complaints n  Written
 Receive and process examination
(optional)
sales orders
 Identify customers special
requirements
6. OPERATE  Lecture –  Oral questions
RETAIL  Apply keyboard skills Discussion  Written
EQUIPMENT  Operate data entry  Interaction questions
requirement  Demonstratio  Work projects
 Perform point of sale n
 Simulation  Workplace
transactions observation of
practical skills
 Complete sales
 Wrap and pack goods
 Maintain retail equipment
7. PERFORM  Receive and process  Lecture –  Demonstration
STOCK incoming goods Discussion  Interviews/
CONTROL  Rotate stock  Interaction questioning
PROCEDURE  Demonstratio  Observation
 Participate in stocktake
S n  Written
 Record stock
examination
(optional)
 Dispatch goods
3.2 TRAINING DELIVERY
The delivery of training should follow the design of the curriculum. Delivery
should be guided by the 10 basic principles of competency-based TVET.

 The training is based on curriculum developed from the competency

standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency standards and
the curriculum modules;
 Assessment is based on the collection of evidence of the performance of
work to the industry required standard;
 Training is based on both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are Nationally Accredited

The competency-based TVET system recognizes various types of delivery

modes, both on and off-the-job as long as the learning is driven by the competency
standards specified by the industry. The following training modalities may be
adopted when designing training programs:

 The dual- mode of training delivery is preferred and recommended. Thus

programs would contain both in-school and in-industry training or fieldwork
components. Details can be referred to the Dual Training System (DTS)
Implementing Rules and Regulations.
 Modular/self-paced learning is a competency-based training modality
wherein the trainee is allowed to progress at his/her own pace. The trainer
only facilitates the training delivery.

 Peer teaching/mentoring is a training modality wherein fast learners are

given the opportunity to assist the slow learners.

 Supervised industry training or on-the-job training is an approach in

training designed to enhance the knowledge and skills of the trainee
through actual experience in the workplace to acquire specific
competencies prescribed in the training regulations.
 Distance learning is a formal education process in which majority of the
instruction occurs when the students and instructor are not in the same
place. Distance learning may employ correspondence study, audio, video
or computer technologies.
3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students who wish to enter this course should possess the
following requirements:

 can communicate in English both oral and written;

 can perform basic mathematical computation.

This list does not include specific institutional requirements such as

educational attainment, appropriate work experience and others that may be
required of the trainees by the school or training center delivering the TVET program.

3.4 LIST OF TOOLS AND EQUIPMENT

Recommended list of tools, equipment and materials for the training of a

maximum of 25 trainees for Housekeeping NC II are as follows:

TOOLS EQUIPMENT MATERIALS

QTY Description QTY Description QTY Description
5 pcs Wooden mallet 1 set Conveyor 25 pcs Soap
25 pcs Fish tray/tub 5 units Cartwheel 5 liters Chlorine
White board
25 pcs Brush 5 units Classifying table 1 box markers
25 pcs Bucket or pail 5 units Weighing scale (assorted)
25 pcs Stainless hook 1 unit Foot operated
or ganso drinking fountain 1 unit White Board
1 pc Pressurized or 25 sets Personal
ordinary hose Protective 25 Folders
Equipment pcs.
1 Tagger/labeling Apron
unit machine Gloves 1 box Fasteners
Rubber boots/
1 Winter boots 1 ream Bond paper
unit Stapler Head gears
1 Winter jacket
box Staple Wire Hard hat
Long pants
1 Tape White shirts
unit Dispenser 1 LCD projector
1 unit
unit Extension Cord computer with
1 internet
unit connection

1 Audio visual
unit equipment (TV,
1
unit Telefax
 1
unit POS machine
1 Credit card
unit (hypercom
1 Unit Filing Cabinet

NOTE: Implementation of the training program can be made possible through a MOA between the
Training school and Industry to defray the high cost of equipment and facilitates which
the school cannot afford.
3.5 TRAINING FACILITIES

FISH VENDING OPERATIONS NC II

Based on the class intake of 25 students/trainees, the following are

necessary:

Area in Sq. Total Area in Sq.

Space Requirement Size in Meters
Meters Meters

Lecture 8 x 5 m. 40 sq. m. 40 sq. m.

Facilities/Equipment/
9 x 7 m. 80 sq. m. 56 sq. m.
Circulation Area
Learning Resource Center
3 x 5 m. 15 sq. m. 15 sq. m.

111 sq. m.
Total workshop area:

3.6 TRAINER’S QUALIFICATIONS FOR FISH VENDING NC II

TRAINER QUALIFICATION

 Must be a holder of National TVET Trainer Certificate I

 Must be physically and mentally fit
 Have at least 2 years relevant job/industry experience

3.7 INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to determine their

achievement of units of competency. A certificate of achievement is issued for each
unit of competency.
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION
ARRANGEMENTS

4.1 To attain the National Qualification of HOUSEKEEPING NC II, the

candidate must demonstrate competence in all the units of competency
listed in Section l. Successful candidates shall be awarded a National
Certificate signed by the TESDA Director General.

4.2 The qualification of Fish Vending NC II may be attained through:

4.2.1 Demonstration of competencies covering all the required core units

of qualifications

4.3 Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the core
units.

4.4 The following are qualified to apply for assessment and certification:

4.4.1 Graduates of formal, non-formal and informal including

enterprise-based training programs.
4.4.2 Experienced Workers (wage employed or self-employed)

4.5 The guidelines on assessment and certification are discussed in detail in

the "Procedures Manual on Assessment and Certification" and
"Guidelines on the Implementation of the Philippine TVET Qualification
and Certification System (PTQCS)".
 ANNEX A
COMPETENCY MAP - TOURISM Sector
FISH VENDING NC II

S
NCIE
PERFORM STOCK
PETE
COM UNLOAD AND CLASSIFY FISH PREPARE SELL PRODUCTS INTERACT WITH OPERATE RETAIL CONTROL
E STOW FISH AND FISH PRODUCTS FOR AND SERVICES CUSTOMERS EQUIPMENT PROCEDURES
PRODUCTS PRODUCTS DISPLAY
COR

S
NCIE
Observe Use Standard Implement Good
Perform Provide effective
workplace Measuring Manufacturing
customer service
PETE
Mathematical Practice and
COM hygiene Devices and
Computations Procedures
MON procedures Instruments
COM

S Participate in Work in team Practice career Practice

NCIE workplace environment professionalism occupational
PETE communication health and safety
COM procedures
C
BASI

TR - HOUSEKEEPING NC II (Amended) Promulgated December 2013 72