TRAINING REGULATIONS FOR - International Labor...

CURRICULUMPOLO On-site Training for OFWs

Providing Care and Support for the Elderly and People with Special Needs

(COC 2) Leading to Caregiving NC IITECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

(TESDA)East Service Road, South Expressway, Taguig City, Metro Manila, Philippines

CURRICULUM DESIGN FOR

PROVIDE CARE AND SUPPORT FOR THE ELDERLY AND PEOPLE WITH SPECIAL NEEDS LEADING TO CAREGIVING NC II (HHCCGV2OT)

PROVIDE CARE AND SUPPORT FOR THE ELDERLY AND PEOPLE WITH SPECIAL NEEDS (COC 2)

The COC 2 consists of a competency that a person must achieve to provide care and support to elderly and people with special needs; maintain healthy and safe environment; respond to emergency; clean the environments and fabrics in the house; and prepare food.

A person who has achieved this Cluster of Competencies is competent in Caregiving and shall be awarded a Certificate of Competency in Caregiving NC II. The Units of Competency comprising this Cluster include the following:

HCS323305 Provide care and support to elderlyHCS323306 Provide care and support to people with special needsHCS323307 Maintain healthy and safe environmentHCS323308 Respond to emergencyHCS323309 Clean living room, dining room, bedrooms, toilet and bathroomHCS323310 Wash and iron clothes, linen and fabricHCS323311 Prepare hot and cold meals

A person who has achieved this COC is competent to be employed in any of the following positions:

Caregiver of an Elderly Caregiver of People With Special Needs

Individuals aspiring to be awarded the qualification of CAREGIVING NC II must acquire the remaining Certificate of Competencies as follows:

COC 1: Providing care and support for infants, toddlers and children

HCS323301 Provide care and support to infants/toddlersHCS323302 Provide care and support to childrenHCS323303 Foster social, intellectual, creative and emotional development of childrenHCS323304 Foster the physical development of childrenHCS323307 Maintain healthy and safe environmentHCS323308 Respond to emergencyHCS323309 Clean living room, dining room, bedrooms, toilet and bathroomHCS323310 Wash and iron clothes, linen and fabricHCS323311 Prepare hot and cold meals

Technical Education and Skills Development Authority Page 1 of 53

ENHANCED COURSE DESIGN

Enhanced Course Outlinebased on TESDA Training Regulations for

Caregiving NC II (HHCCGV2OT) *Nom

inal

Du

ratio

n

SuggestedTraining Methods CERTIFICATION

Provide care and support to elderly (HCS323305)LO1. Explain the concepts and principles of

basic nursing care of the elderlyLO2. Identify appropriate physical, emotional,

spiritual and intellectual needsLO3. Provide assistance in promoting the

appropriate needs for roles, responsibilities, rights, freedom and activities of elderly

LO4. Provide adequate nutrition and elimination for people with special needs

150 hours

Lecture Group discussion Demonstration Brainstorming Sell-paced

COC 2: Providing care and support for the elderly and people with special needs

Provide care and support to elderly

Provide care and support to people with special needs

Maintain healthy and safe environment

Respond to emergency

Clean living room, dining room, bedroom, toilet and bathroom

Wash and iron clothes, linen and fabric

Prepare hot and cold meals

Provide care and support to people with special needs (HCS323306)LO1 Identify and explain the needs of people

with special needs. LO2 Identify personal care and assistance

needed for daily living. LO3 Establish and maintain appropriate

relationship LO4 Provide appropriate support for people

with special needs LO5 Assist in oral and written communication LO6 Provide adequate nutrition and elimination

for people with special needs

150 hours

Lecture Group discussion Demonstration Sell-paced

Maintain a healthy and safe environment (HCS323307)LO1 Explain the concepts and principles in

maintaining a clean and therapeutic environment

LO2 Explain the procedure in maintaining a clean and therapeutic environment

LO3 Assist client in implementing a safe and therapeutic environment

30 hours Lecture Group discussion Demonstration Sell-paced

Respond to emergency (HCS323308)LO1 Discuss signs and symptoms of various

illnesses and diseases LO2 Identify and explain appropriate first aid

and basic emergency procedure LO3 Explain the procedures in implementing

infection control prevention LO4 Identify the appropriate procedures in

medicine administration LO5 Identify dangerous, hazardous and threat

to safety and well being LO6 Perform first aid procedures

40 hours Lecture Group discussion Demonstration Sell-paced


Enhanced Course Outlinebased on TESDA Training Regulations for

Caregiving NC II (HHCCGV2OT) *Nom

inal

Du

ratio

n

SuggestedTraining Methods CERTIFICATION

Clean living room, dining room, bedrooms, toilet and bathroom (HCS323309)LO1 Explain the principles and proper

procedures in cleaning and polishing (living room, bedroom, bathroom, and kitchen)

LO2 Clean and sanitize toilet and bathroom LO3 Identify different kinds of cleaning agents LO4 Making up beds and cots (open and

closed bed) LO5 Maintain a clean environment LO6 Perform after care activities of materials

and equipment

50 hours

Lecture Group discussion Demonstration Sell-paced Role play

Wash and iron clothes, linen, and fabric (HCS323310)LO1 Explain the principles and procedures in

washing and ironing clothes LO2 Explain the procedures in operating tools

and equipment LO3 Perform laundry LO4 Iron clothes, linens and fabrics LO5 Perform after care activities of materials

and equipment

30 hours

Lecture Group discussion Demonstration Sell-paced Hands-on Role play

Prepare hot and cold meals (HCS323311)LO1 Explain the procedures in preparing hot

and cold meals LO2 Prepare hot and cold meals LO3 Prepare Appetizers, sauces, dressing and

garnishes LO4 Cook meals and dishes according to

recipe / dietary requirements LO5 Set table and serve cooked dishes LO6 Perform after care activities of materials

and equipment

100 hours

Lecture Demonstration Sell-paced Hands-on

Total 550 hours

* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the competency.


TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.

a) Course outline is based on competency standards/training regulations; b) Training delivery is learner-centered and should accommodate individualized and self-paced learning

strategies;c) Training can be done on an actual workplace setting or on a simulated workplace; d) Assessment is based in the collection of evidence of the performance of work;e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires

evidence of actual performance of the competency as the primary source of evidence;f) Training program allows for recognition of prior learning (RPL) or current competencies; andg) Training completion is based on satisfactory performance of all specified competencies indicated in the

progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:• Can communicate in Basic English either oral or written; and• Can perform basic mathematical computation.

LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR CAREGIVINGRecommended list of tools, equipment and materials are as follows:

TOOLS EQUIPMENT MATERIALSQty Description Qty Description Qty Description

2 pcs. Airpot (Hot Water) 1 pc. Bed Ordinary 2 btls. Alcohol

1 pc. Skillet 2 units Blender / juicer 2 packs All purpose detergent soap

5 setsGarbage bin (biodegradable and non-biodegradable

2 pcs. Bp apparatus, aneroid 2 pcs. Baby oil

2 pcs. Urinal 2 pcs. Bp apparatus, mercurial 10 pcs. Soap12 pcs. Basin (small) 1 unit Coffee maker 1 gal. Bleaching solution

12 pcs. Flat sheet 1 unit Dish washer w/ drier 1 pack/ each Coffee, Cream and sugar

12 pcs. Gloves -household 1 unit Food processor 1 packs Cotton buds1 box Gloves - surgical 2 pcs. Flat iron with ironing board 1 set Condiments

12 pcs. Face towel/ towelette 1 unit Microwave oven- digital 1 gal. Fabrics softener

12 pcs. Bath towel/ towelette 1 units Oven (electric, gas) Food items used for preparing meals

4 pcs. Blanket 25 pcs. Chairs with arm 1 pack Diaper (adult)

4 pcs. Comforter 1 unit Dining set 1 gal. Liquid soap (cleaning bottles)

2 pcs. Bedpan 2 pcs. White board 6 packs Table napkins1 pc. Carpet 4 ft. x 8 ft. 1 unit OHP/LCD* 2 pcS. Table cloth1 pc. Clothes brush 1 unit Computer w/ printer 1 pack Garbage bags

1 pc. Clothes rack 1 unit Refrigerator 2 sets/ each

Bathing paraphernalia (adult)

2 each Clothes, linen and fabrics for laundry 1 pc. Sphygmomanometer TRAINING MATERIALS/

REFERENCES1 set China ware 1 pc. Bottle Sterilizer, electric Geriatrics A Study of

Maturity1 set Cooking utensils 1 pc. Stethoscope Fundamentals of Nursing5 pcs. Cutting board 1 unit Stove Cookbook1 set Cutlery 1 unit Operational telephone unit Care of the Adult


TOOLS EQUIPMENT MATERIALSQty Description Qty Description Qty Description

1 pc. Electric knife 10 sets Thermometer (Oral, rectal, Axilla, Tympanic)

First Aid Book

1 pc. Electric can opener 1 unit Bread toaster Cleaning Different Areas of the house

10 pcs. Gown (hospital) 1 unit Washing machine – Heavy Duty TAPES/DISC

1 pc. Hot water bag 1 unit Drier CPR (Adult)1 pc. Ice cap 1 pc. Weighing scale Artificial Resp. (Adult)1 pc. Kettle 1 pc. Wheel chair 1 set/

eachFracture

1 set Pots and pan 1 unit Vacuum cleaner– Heavy Duty

Sprained Ankle

10 pcs. Pot holder 1 pc. Commode Multiple Casualty Management

2 pcs. Apron 1 pc. Cane or walker 1 set Crutches (adjustable) 1 pc. Booster seat/ portable seat

1 setGrooming kit (hairbrush. comb, nail cutter, nail brush)

1 unit Dressing trolley w/

5 pcs. Hand towel cotton balls1 set Feeding utensils (adult) medicine glass1 set Measuring cup thermometer 1 unit Medical tray wound dressing set1 set Mixing bowl 1 set First aid kit

4 pcs. Pail 1 each Dummy (adult) ** - used for bathing

5 pcs. Peeler 1 each Dummy for CPR (adult)1 pc. Pick up forcep OFFICE EQUIPMENT/ FURNITURE 1.

12 pcs. Pillow case 1 unit Fax machine8 pcs. Pillow 1 unit Television1 unit Portable mixer 1 unit VHS/CD/DVD Player1 unit Potato masher 1 set Sofa set2 pcs. Record book6 pcs. Rubber sheets1 set Silver ware

10 pcs. Soap dish1 pc. Tong (plastic/ rubber)


TRAINING FACILITIESBased on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.

Space Requirement Area in Sq. Meters Total Area in Sq. Meters

Demonstration Room- Home Management 60 sq. m. 60 sq. m.- Elderly Care 30 sq. m. 30 sq. m.- Care for people with special needs 30 sq. m. 30 sq. m.Academic room 30 sq. m. 30 sq. m.Study room/Learning Resource CenterSeparate restrooms for female and maleLibrary holdings must not be less than five (5) titles related and for each title at least 3 copies each

Total workshop area: 180 sq. m.

TRAINER’S QUALIFICATIONS

Trainers shall be required to be certified to the National Certificate for which qualification they will train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.1

Minimum requirements: Holder of a National Certificate in the Qualification s/he will teach; and Has completed the following units of Trainer’s Methodology Level I:

i. Plan Training Sessions; Identifying learner’s training requirements Prepare session plan Prepare instructional materials Prepare assessment instruments (Institutional) Organize learning and teaching resources ;and

ii. Facilitate Learning Sessions Prepare training facilities /resources Conduct pre-assessment Facilitate training session Conduct competency assessment Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION1. Prior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine

readiness for assessment.2. Submit accomplished SAG to POLO staff in-charge for advice.

1 (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the TESDA-NITESD website.)


COMPETENCY-BASED CURRICULUM

COC 2Providing care and support for the elderly and

people with special needs

Leading to CAREGIVING NC II

HCS323305 Provide care and support to elderlyHCS323306 Provide care and support to people with special needsHCS323307 Maintain healthy and safe environmentHCS323308 Respond to emergencyHCS323309 Clean living room, dining room, bedrooms, toilet and

bathroomHCS323310 Wash and iron clothes, linen and fabricHCS323311 Prepare hot and cold meals


UNIT OF COMPETENCY : PROVIDE CARE AND SUPPORT TO ELDERLY

UNIT CODE : HCS323305

MODULE TITLE : PROVIDING CARE AND SUPPORT TO ELDERLY

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required in providing support and assistance to maintain quality care for the elderly to meet his / her daily needs including nourishment, mobility, personal hygiene and other support within the plan of care.

NOMINAL DURATION : 150 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO 1. Explain the concepts and principles of basic nursing care of the elderly

LO 2. Identify appropriate physical, emotional, spiritual and intellectual needs.

LO 3. Provide assistance in promoting the appropriate needs for roles, responsibilities, rights, freedom and activities of elderly

LO 4. Provide adequate nutrition and elimination


LO1. EXPLAIN THE CONCEPTS AND PRINCIPLES OF BASIC NURSING CARE OF THE ELDERLY

ASSESSMENT CRITERIA:

1. Concepts and principles of basic nursing care of the elderly are properly explained.2. Correct procedure in basic nursing care was demonstrated.

CONTENTS: Basic nursing care Different nursing procedure Proper care for elders

- Perineal care- Morning and evening care

Relevant plan of care, roles and responsibilities of caregiver

CONDITIONS:

Students/trainees must be provided with the following:

Model for basic nursing practices Steam hot sterilizer Stethoscope Morning and evening care paraphernalia

- Tooth brush- Dentifrice- Kidney basin- Towel - Mouth wash solution

Perineal care tray- Jar with sterile cotton balls- Pick up forceps- 2 kidney basin- Round nose forceps- Pitcher with sterile H2 operineal pad- Dividing screen- Bed pan- T-bar

Special mouth care tray- Mineral oil- Paper bag- Drinking tube- Rubber irrigating bulb- Applicator

Service outcomes standard documents Legislation Organization policies and practices Hand outs Modules References/Textbooks on Basic Nursing Care for the Elderly IT related and instructional video resources


METHODOLOGIES:

Lecture Demonstration Self-paced instruction Group discussion

ASSESSMENT METHODS:

Hands-on Direct observation Practical demonstration


LO2. IDENTIFY APPROPRIATE PHYSICAL, EMOTIONAL, SPIRITUAL AND INTELLECTUAL NEEDS


1. All support is provided to the elderly in accordance with the elderly needs, rights, self determination and individual differences.

2. Encourages and supports the elderly to participate in ceremonial, cultural, educational, recreational, religious, social, and spiritual activities as appropriately planned.

3. Assistance provided at all times in order to maintain a safe and healthy environment, including minimizing physical dangers and risk of infections based on established procedures.

4. Proper response to situations of risks to health and safety provided and maintained based on established procedures.

CONTENTS:

Process of ageing Common problems of the elderly and their ramifications Safety risks to the elderly and contingency measures Elderly’s’ needs, rights, self-determination and individual differences Different religious, cultural, spiritual, physical, and ceremonial perspective of the elderly Cultural awareness Question and answer / Interview techniques

CONDITIONS:


Lecture room Reading materials Hand outs Modules References/Textbooks on Elderly physical, emotional, spiritual and intellectual needs IT related and instructional video resources

METHODOLOGIES:

Lecture Demonstration Self-paced Instruction Group discussion

ASSESSMENT METHODS:

Hands-on Direct observation Practical Demonstration


LO3. PROVIDE ASSISTANCE IN PROMOTING THE APPROPRIATE NEEDS FOR ROLES, RESPONSIBILITIES, RIGHTS, FREEDOM AND ACTIVITIES OF ELDERLY


1. Personal preferences identified in consultation with the elderly and a plan for execution is mapped out based on established procedures

2. Supports and encourages the elderly in exercising their rights and personal preferences without comprising their safety and those of others and in accordance with established procedures

3. Short interpersonal exchanges, clarifying meaning and maintaining interaction to identify the elderly preferences conducted based on established procedures.

4. Time scheduled to effectively listen to the elderly preferences to maximize his / her well being.

CONTENTS:

Elderly rights, responsibilities and personal preferences Proper care of the elderly during ADL (Activities of Daily Living) Understanding the established procedure / guidelines when consulting the preferences

of the elderly Different cultural requirements and preferences Safety risks to the elderly

CONDITIONS: Students/trainees must be provided with the following: Access to a workplace/elderly care center/hospital Wheelchair walker/cane crutches parallel bars hand rails commode Reading materials indoor/outdoor facilities Hand outs Modules References/Textbooks on Elderly roles, responsibilities, rights, freedom and activities IT related and instructional video resources

METHODOLOGIES: Lecture Demonstration Self-paced Instruction Group discussion

ASSESSMENT METHODS: Hands-on Direct observation Practical Demonstration


LO4. PROVIDE ADEQUATE NUTRITION AND ELIMINATION


1. Appropriate tools and equipment in performing the required nutritional needs of the elderly are prepared according to proper/correct procedure.

2. Proper procedures were followed in providing adequate nutrition and elimination.3. Personal safety was observed at all times in providing adequate nutrition and

elimination.

CONTENTS:

Nutrition and elimination process of elderly Occupational health and safety guidelines Infection control Relevant policies, protocol and practices of organization in relation to work activities Safety risks to the elderly and contingency measures Relevant plan of care, roles and responsibilities of a caregiver

CONDITIONS:Students/trainees must be provided with the following:

Meal pattern and sample menu Amount of feeding solution ordered by the physician Feeding paraphernalia Basin Urine specimen container with cap and label Large specimen container with cap and label for stool specimen collection Calibrated measuring container Bed pan Wooden tongue depressor Graduated pitcher Pen Teaching aids Hand outs Modules References/Textbooks on Nutrition and Elimination for the Elderly IT related and instructional video resources

METHODOLOGIES: Lecture Demonstration Self-paced Instruction Group discussion

ASSESSMENT METHODS: Hands-on Direct observation Practical Demonstration


UNIT OF COMPETENCY : PROVIDE CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDS


MODULE TITLE : PROVIDING CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDS

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required in providing support and assistance to maintain quality care for people with special needs to be able to enhance their abilities to communicate and be independent; responding to the physical, medical, health and safety, personal care and home maintenance requirements of people with disabilities.




LO1. Identify and explain the needs of people with special needs

LO2. Identify personal care and assistance needed for daily living

LO3. Establish and maintain appropriate relationship

LO4. Provide appropriate support for people with special needs

LO5. Assist in oral and written communication

LO6. Provide adequate nutrition and elimination for people with special needs


LO1. IDENTIFY AND EXPLAIN THE NEEDS OF PEOPLE WITH SPECIAL NEEDS


1. The identified legal needs of people with special needs are discussed according to legal requirements and regulations.

2. Potential risks/physical dangers and risk of infections are identified and explained to people with special needs based on established procedures.

3. Hazards and potential hazards in the environment are identified and discussed to people with special needs according to organizational standards policies and procedures.

CONTENTS:

Hazard in home environment Caring for people with special needs Risk minimization strategies and risk and reduction strategies Legal requirements and regulations Personal hygiene / health procedures observation Organizational standards, policies, and procedures

CONDITIONS:


Lecture room Teaching aids Hand outs Modules References/Textbooks on Caring for People with Special Needs IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:



LO2. IDENTIFY PERSONAL CARE AND ASSISTANCE NEEDED FOR DAILY LIVING

ASSESSMENT CRITERIA:1. The personal care and assistance for people with special needs are identified according

organizational standards, policies and procedures.2. The needs for daily laundry, changing of linens, bathing, dressing and grooming of the

client are discussed according to workplace guidelines and regulations.3. Dental/Doctor’s appointment and other errands for the client are scheduled according

to workplace guidelines and regulations.

CONTENTS: Caring for people with special needs Workplace guidelines and regulations Organizational standards, policies, and procedures Housekeeping Laundry Good Grooming Bathing and Dressing Scheduling Appointments Vacuuming/Sweeping floors to remove small dangerous objects

CONDITIONS:Students/trainees must be provided with the following:

Cleaning materials (detergent soap, brushes, brooms, mops, rags, glass wiper or squeegee)

Vacuum cleaner Disinfectants Beds / Hospital Beds Beddings (blankets, draw sheets or disposable draw sheets, cotton draw sheets, pillow

and pillow cases) Lecture room Teaching aids Hand outs Modules References/Textbooks on Personal Care for People with Special Needs IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:

Written examination Direct observation Practical demonstration


LO3. ESTABLISH AND MAINTAIN APPROPRIATE RELATIONSHIP


1. All dealings with people with special needs are aimed at generating a trusting relationship which includes protecting confidentiality, privacy, individual choices and the right to decision making.

2. Respect for individual differences is demonstrated in all dealings with people with special needs

3. Support for the interests, rights and decision making of people with special needs is demonstrated in all dealings.

4. People with special needs are actively encouraged and supported to communicate ideas, feelings and preferences

CONTENTS:

Regulations on safety, health and hygiene Hazards identification and risk reduction strategies Personal hygiene / health procedures observation Environment protection policy implementation The spread of infectious diseases and cross infection Organizational standards, policies, and procedures

CONDITIONS:


Lecture room Teaching aids Hand outs Modules References/Textbooks on Caring for People with Special Needs IT related and instructional video resources

METHODOLOGIES:

Lecture - demonstration Self-paced instruction Group discussion

ASSESSMENT METHODS:



LO4. PROVIDE APPROPRIATE SUPPORT TO PEOPLE WITH SPECIAL NEEDS


1. All support to people with special needs are provided in accordance with their needs, rights and self determination

2. Assistance is provided to people with disabilities according to the employment organization guidelines.

3. Information required by people with special needs are identified and provided4. Reactions and limitations regarding differences are recognized and appropriate

assistance is sought to ensure that the rights of people with special needs are upheld.

CONTENTS:

Employment Organization Guidelines Potential hazards to people with special needs Hazards on traffic for people with special needs Risk minimization strategies and risk reduction strategies Legal rights of people with special needs

CONDITIONS:


Legal and legislative requirements Play area with appropriate toys and padding Dummies (baby and toddler) Gates on stairs Covers on electrical socket Fire exits and fire extinguishers Cleaning materials

METHODOLOGIES:


ASSESSMENT METHODS:



LO5. ASSIST IN ORAL AND WRITTEN COMMUNICATION


1. Assist clients oral and written communication requirements and regulations according to workplace regulations.

2. Strategies for the prevention and management of challenging behaviors are planned and implemented according to approved safety procedures.

3. People with special needs are actively encouraged to practice self expression.4. People with special needs are encouraged and supported to practice independent

thinking (such as decision, opinion and preferences).5. Strategies to promote independence of people with special needs are developed and

implemented.

CONTENTS:

Communication: Speech, writing, non-verbal communication Oral and written communication requirements and regulations. Organizational standards policies and procedures Risk minimization strategies and risk and reduction strategies Supervising client with special needs Self expression activities

CONDITIONS:


Oral and communication equipment and paraphernalia Non-purpose built center Purpose built center Lecture room Teaching aids Hand outs Modules References/Textbooks on Communicating to People with Special Needs IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:



LO6. PROVIDE ADEQUATE NUTRITION AND ELIMINATION FOR PEOPLE WITH SPECIAL NEEDS


1. Appropriate tools and equipment in performing the required nutritional needs of people with special needs are prepared according to proper/correct procedure.

2. Proper procedures were followed in providing adequate nutrition and elimination.3. Personal safety was observed at all times in providing adequate nutrition and

elimination.

CONTENTS:

Nutrition and elimination process of people with special needs Occupational health and safety guidelines Infection control Relevant policies, protocol and practices of organization in relation to work activities Safety risks to the elderly and contingency measures Relevant plan of care, roles and responsibilities of a caregiver

CONDITIONS: Students/trainees must be provided with the following:

Meal pattern and sample menu Amount of feeding solution ordered by the physician Feeding paraphernalia Basin Urine specimen container with cap and label Large specimen container with cap and label for stool specimen collection Calibrated measuring container Bed pan Wooden tongue depressor Graduated pitcher Pen Teaching aids Hand outs Modules References/Textbooks on Nutrition and Elimination for people with special needs IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:



UNIT OF COMPETENCY : MAINTAIN A HEALTHY AND SAFE ENVIRONMENT


MODULE TITLE : MAINTAINING A HEALTHY AND SAFE ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to maintain various aspects in home maintenance taking into consideration health and safety environment


QUALIFICATION LEVEL : NC II



LO1. Explain the concepts and principles in maintaining a clean and therapeutic environment

LO2. Explain the procedure in maintaining a clean and therapeutic environment

LO3. Assist client in implementing a safe and therapeutic environment


LO1. EXPLAIN THE CONCEPTS AND PRINCIPLES IN MAINTAINING A CLEAN AND THERAPEUTIC ENVIRONMENT

ASSESSMENT CRITERIA:1. The concepts and principles of a clean and therapeutic environment are explained

following OHS legislation and guidelines.2. Organizational and environment protection policies and procedures are discussed to

ensure safety of the client.3. Appropriate tools, equipments, toys and games are identified according to the age of

the child / status of the patient to maintain a therapeutic environment.4. Schedule of use and maintenance of the equipment is explained to the client to ensure

safety.5. Regular monitoring/checking of area for hazards and risks is implemented.6. Fire exits are kept unobstructed.7. Disposing of waste materials is conducted in a safe and hygienic way.8. Cleaning materials are stored safely.9. Environment is set-up to ensure safety of the client.

CONTENTS: Potential hazards to children Hazards on traffic for children OHS legislation and guidelines Risk minimization strategies and risk reduction strategies Appropriate tools, equipment, toys and games by age level Use and Maintenance of Equipment Waste disposal

CONDITIONS: Students/trainees must be provided with the following: Legal and legislative requirements Play area with appropriate toys and padding Dummies (baby and toddler) Gates on stairs Covers on electrical socket Fire exits and fire extinguishers Cleaning materials Hand-outs/Manual Modules References/Textbooks on Maintaining a Clean and Therapeutic Environment IT related and instructional video resources

METHODOLOGIES: Lecture Demonstration Group discussion/Interaction Self-paced instruction

ASSESSMENT METHODS: Written examination Direct observation Practical demonstration


LO2. EXPLAIN THE PROCEDURE IN MAINTAINING A CLEAN AND THERAPEUTIC ENVIRONMENT


1. Cleaning procedure is explained in accordance with established procedures.2. Use of suitable cleaning agents, tools, and equipment is discussed in accordance to

manufacturer’s procedures manual.3. Infection control guidelines are explained in accordance to established procedures.4. Maintaining adequate ventilation, lighting, and heating/cooling is explained following

the environment protection policy procedures.5. Adhered to personal hygiene/health procedures at all times.6. Cleaning beds and beddings procedure is explained / discussed in accordance to

established procedures.

CONTENTS:

Cleaning procedure Cleaning agents, tools and equipment Infection control guidelines Proper ventilation, lighting and heating/cooling Environment protection policy implementation Regulations on safety, health and hygiene Personal hygiene / health procedures observation Organizational standards, policies, and procedures

CONDITIONS: Students/trainees must be provided with the following: Cleaning materials (detergent soap, brushes, brooms, mops, rags, glass wiper or

squeegee) Vacuum cleaner Disinfectants Beds / Hospital Beds Beddings (blankets, draw sheets or disposable draw sheets, cotton draw sheets, pillow

and pillow cases) Manufacturers manual Handouts Modules References/textbooks on Maintaining A Clean and Therapeutic Environment IT related and instructional video resources

METHODOLOGIES: Lecture - demonstration Self-paced Instruction Group discussion

ASSESSMENT METHODS: Written examination Direct observation Practical demonstration


LO3. ASSIST CLIENT IN IMPLEMENTING A SAFE AND THERAPEUTIC ENVIRONMENT


1. Clients are supervised in accordance with the legal requirements and regulations2. Rules for safe play are explained, modeled and implemented3. Direct contacts with individuals,/group is maintained4. Potential risks are identified and acted upon to prevent or minimize risk5. Hazards and potential hazards in the environment are identified and clients are

informed accordingly6. Emergencies and evacuation procedures are discussed and practiced with clients7. Supervision is used as an opportunity to interact with clients

CONTENTS:

Hazard in home environment Organizational standards policies and procedures Risk minimization strategies and risk and reduction strategies Legal requirements for supervision including worker and child ratios Placing babies or infants to sleep in positions recommended for prevention of SIDS Removal / locking away of dangerous substances Supervision of child when learning to eat solid foods Supervision of child when learning new skills such as walking and balancing Supervision of babies when going to sleep with a bottle

CONDITIONS:


Legal requirements and regulation regarding safe play Evacuation and emergency exits Non-purpose built center Purpose built center Fences and locking mechanisms Hand-outs/Manual Modules References/Textbooks on Maintaining a Clean and Therapeutic Environment IT related and instructional video resources

METHODOLOGIES:

Lecture - demonstration Self-paced Instruction Group discussion

ASSESSMENT METHODS:



UNIT OF COMPETENCY : RESPOND TO EMERGENCIES


MODULE TITLE : RESPONDING TO EMERGENCIES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to respond to emergencies which includes various aspects of disease control, prevention and emergency measures that can be administered effectively





LO1. Discuss signs and symptoms of various illnesses and diseases

LO2. Identify and explain appropriate first aid and basic emergency procedure

LO3. Explain the procedures in implementing infection control prevention

LO4. Identify the appropriate procedures in medicine administration

LO5. Identify dangerous, hazardous and threat to safety and well being

LO6. Perform first aid procedures


LO1. DISCUSS SIGNS AND SYMPTOMS OF VARIOUS ILLNESSES AND DISEASES


1. Signs and symptoms of various illnesses and diseases are discussed following recent medical reports/findings.

2. Communicable diseases are identified to avoid spread and transmission of various diseases.

3. Medical assistance are discussed / explained as necessary according to established policies and procedures in case of emergencies.

CONTENTS:

Spread and Transmission of Various Diseases Common childhood illnesses-recognition and management strategies Medical reports/findings (latest) Writing incident records Reporting incidents

CONDITIONS:


Dummies (adult and baby) Vital signs kit (thermometer, sphygmomanometer & stethoscope, watch with second

hand, record book) Hand-out/Manual Modules References/Textbooks on Illnesses and Diseases Signs and Symptoms IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:

Direct observation Practical demonstration


LO2. IDENTIFY AND EXPLAIN APPROPRIATE FIRST AID AND BASIC EMERGENCY PROCEDURE


1. Appropriate first aid and basic emergency procedures are identified and explained following established guidelines and procedures.

2. Strategies to calm, reassume and comfort clients are explained following established guidelines and procedures.

3. Recording and reporting details of emergencies are explained following standard operating procedures.

4. In case of emergency information is provided to others following standard operating procedures.

5. Responding to emergencies and accidents in emergency cases are explained following established guidelines and legislative requirements.

CONTENTS:

Standard Operating Procedures for First Aid and Basic Emergency Procedures Organizational standards, policies, and procedures Making decisions under pressure First aid application and implementation Rescue Transfer procedures Immobilization procedures Anatomy and Physiology Bandaging Techniques

CONDITIONS:


Dummies (adult and child) Spine boards, poles and blankets Bandages (Triangular and Elastic) Splints First Aid Kit Hand-outs/Manual Modules References/Textbooks on First Aid and Basic Emergency Procedure IT related and instructional video resources

METHODOLOGIES: Lecture - demonstration Self-paced instruction Group discussion

ASSESSMENT METHODS: Direct observation Practical demonstration Oral and written exam


LO3. EXPLAIN THE PROCEDURES IN IMPLEMENTING INFECTION CONTROL PREVENTION


1. Exclusion guidelines for children and others suffering from an infectious condition are explained following established procedures.

2. Hygiene and health principles in care practice are explained according to occupational health and safety guidelines.

3. Infection control is explained following occupational health and safety guidelines.

CONTENTS:

Occupational Health and Safety Guidelines for infection control Disease spread and transmission Hand washing procedures and techniques Use of disposable gloves and protective aprons Cleaning of utensils after use Regular disinfecting of soft toys Removal of body waste products (e.g. Feces, urine, saliva, vomitus) disinfection of

affected area. Disinfection of nappy changed area after each use.

CONDITIONS:


Disposable gloves Protective aprons or gowns Soap and water Hand towel or paper towel Cleaning equipment Disinfectant (e.g. Alcohol, Lysol ) Handouts Modules References/textbooks on Various Illnesses and Diseases IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:

Direct observation Practical demonstration


LO4. IDENTIFY THE APROPRIATE PROCEDURES IN MEDICINE ADMINISTRATION


1. Procedures for the administration of medicine is identified following organizational policies and legislative requirements

2. Correct procedures in storing medicines are identified in accordance with requirements and established guidelines.

3. Use of checklist for medications name, instruction and use by date are followed in accordance with requirements.

4. Adequate information on all administered medications is identified for proper documentation and in accordance with requirements.

CONTENTS:

Procedures for administration of medicine Legislative guidelines as requirement for storage of medication Organizational procedures as requirement for storage of medication Documenting administered medications

CONDITIONS:


Medicines Handbooks on giving or administering medications Medicine tray Medicine glass Hand-outs/Manual Modules References/Textbooks on Maintaining a Clean and Therapeutic Environment IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:

Direct observation Practical demonstration Oral and written exam


LO5. IDENTIFY DANGEROUS, HAZARDOUS AND THREAT TO SAFETY AND WELL BEING


1. Kinds of dangerous, hazardous and threats to safety to client are identified in accordance to duly recognized hazardous goods/substances and threats to life locally and internationally.

2. Procedures in removing client from threat/danger are identified and discussed following established procedures.

3. Assessment and reporting procedures are identified in accordance with the level of danger to an appropriate person.

4. Appropriate emergency procedures are identified and properly implemented to ensure the safety of children and workers.

CONTENTS:

Indicators of child abuse Different types of child abuse Child protection policy of service State/territory requirements about responding to indication of abuse and reporting

process

CONDITIONS:


Baby dummy Hand-outs in child abuse. Modules References/Textbooks on Dangerous, Hazardous and Threat to Safety IT related and instructional video resources

METHODOLOGIES:

Lecture - demonstration Self-paced instruction Group discussion Role playing

ASSESSMENT METHODS:



LO6. PERFORM FIRST AID PROCEDURES


1. Immediate first aid in case of emergencies and accidents is performed and responded to according to the established guidelines and legislative requirements.

2. Details of the emergency/accident are recorded / documented.3. Strategies are implemented to calm, reassure and comfort clients/patients.4. Appropriate first aid procedures are identified and properly implemented to ensure the

safety of clients/patients.

CONTENTS:

First aid application and implementation Rescue transfer procedures Anatomy and physiology Bandaging techniques

CONDITIONS:


Sample model/dummy Hand-outs on first aid Modules References/Textbooks on First Aid IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:



UNIT OF COMPETENCY : CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHEN


MODULE TITLE : CLEANING LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHEN

MODULE DESCRIPTOR : This unit covers the knowledge, skills, and attitudes required to perform home management by providing clean, secure and safe environment.





LO1. Explain the principles and proper procedures in cleaning and polishing (livingRoom, dining room, bedrooms, toilets, bathrooms and kitchen)

LO2. Clean and sanitize toilet and bathroom

LO3. Identify different kinds of cleaning agents

LO4. Make up beds and cots (open and closed bed)

LO5. Maintain a clean room environment

LO6. Perform after care activities of materials and equipment


LO1. EXPLAIN THE PRINCIPLES AND PROPER PROCEDURES IN CLEANING AND POLISHING (LIVING ROOM, BEDROOM, BATHROOM, AND KITCHEN)

ASSESSMENT CRITERION:

1. The principles and procedures in cleaning and polishing (Living Room, Bedroom, Bathroom, and Kitchen) are explained / discussed in accordance to established procedures.

CONTENTS:

Procedures in Cleaning and Polishing Rooms (Living Room, Bedroom, Bathroom, and Kitchen)

Method of removing suitable dirt/stain Different Areas Where Dirt and Dust Can Easily Accumulate

CONDITIONS:


All-Purpose Detergent All-Purpose Soap Disinfectants Drain Solvent Garbage Bag Scouring Pad Dish Pan Dish Sponge/Dish Cloth Pan with Hot Water Rolled Newspaper Cleaning Rag Handouts/Manuals

METHODOLOGIES:

Lecture - demonstration Self-paced instruction Group discussion Role playing Handouts/manuals

ASSESSMENT METHODS:



LO2. CLEAN AND SANITIZE TOILET AND BATHROOM


1. Appropriate removal/cleaning equipment, supplies, materials, procedures and techniques are used in accordance to established procedures.

2. Cleaning and sanitizing are performed according to standard operating procedures.3. Cleaning equipment, supplies and materials are used following safety procedures and

manufacturer’s specifications.4. Cleaning/polishing equipment is cleaned and stored after use in accordance with

relevant safety procedures and manufacturer’s instructions.5. Ceilings and walls are cleaned in accordance with standard operating procedures and

techniques.6. Window edges and sills are wiped clean in accordance with standard operating

procedures.7. Bath tub, lavatory and toilet bowls are scrubbed and disinfected in accordance with

standard operating procedures and techniques.8. Toilet and bathroom supplies are replenished and defective accessories replaced as per

SOPs.

CONTENTS:

Types/Uses/Functions of Cleaning Equipment, Supplies and Materials Method of identifying and removing Stains, Mud, Dirt and Grease Stain Removal Techniques Procedures in Cleaning, Disinfecting and Sanitizing Rooms (Toilet and Bathroom) Types and Characteristics of Floors Types/Uses/Functions of Cleaning Equipment, Supplies and Materials

CONDITIONS: Students/trainees must be provided with the following:

Brooms Mop Head and Bucket Dust Pan Dust pan and brush Lint Free Clothing Cloths Personal Toiletries Bathroom Slippers Floor Towel Trash Can Cleaning and sanitizing supplies/materials

- Liquid and Bar Soap- Toilet Paper- Bathroom Deodorizer- Solvent Spray- Anti-Static Solution- Anti-Static Spray- Cloth/Paper Towels

Handouts /Manuals


METHODOLOGIES:


ASSESSMENT METHODS:



LO3. IDENTIFY DIFFERENT KINDS OF CLEANING AGENTS


1. Different kinds of cleaning agents are identified according to use/purpose.2. Chemical properties/elements of cleaning agents are discussed / explained.3. Appropriate storage for all types of cleaning agents is identified following

manufacturer’s instructions.

CONTENTS:

Kinds of cleaning agents Types/Uses/Functions of Cleaning Agents Chemical properties of Cleaning Agents Use, Care and Proper Storage of Cleaning Agents

CONDITIONS:


Liquid/Powder Detergent Bowl cleaner Toilet Disinfectant Acid Cleaner Cleaning solution Handouts /Manuals

METHODOLOGIES:


ASSESSMENT METHODS:



LO4. MAKE UP BEDS AND COTS (OPEN AND CLOSED BEDS)


1. Mattress is aired, freed from and vacuumed in accordance with SOPs.2. Soiled linens an pillowcases are replaced in accordance with SOPs.3. Linens are centered and mitered when replaced as per SOPs.4. Beds and cots are made-up according to prescribed procedure.

CONTENTS:

Procedures in Bed Making Different Linen and Fabric

CONDITIONS:


Flat Sheets Fitted Sheet Pillow Pillow Case Bed Mattress Handouts /Manuals

METHODOLOGIES:


ASSESSMENT METHODS:



LO5. MAINTAIN A CLEAN ROOM ENVIRONMENT

ASSESSMENT CRITERIA:1. All equipment and cleaning paraphernalia are checked and maintained according to

manufacturer’s instructions.2. All wastes are removed and disposed of in accordance with employer’s requirements.3. All movable furniture and fittings are shifted to allow access to hidden dust/waste/dirt

and as per SOPs.4. Rooms are checked regularly for orderliness/tidiness in accordance with employer’s

requirements.

CONTENTS:

Checking and maintaining equipment and paraphernalia Types/Uses/Functions of Cleaning Equipment, Supplies and Materials Proper waste removal and disposal Procedures in Cleaning and Maintaining Room Furniture and Furnishings Procedures in Cleaning, Polishing, Disinfecting and Sanitizing Rooms (Living Room, Dining

Room, Bedrooms, Toilets and Kitchen) Types and Characteristics of Floors Method of Removing Suitable Dirt/Stain Different Areas Where Dirt and Dust Can Easily Accumulate

CONDITIONS:


Brooms Dust pan and brush Cleaning implements Vacuum cleaner Floor Carpet Rubber Spatula Floor Mop Handouts/Manual

METHODOLOGIES:

Lecture - demonstration Self-paced instruction Group discussion Role playing Handouts/manuals

ASSESSMENT METHODS:

Hands-on Direct observation Practical Demonstration


LO6. PERFORM AFTER CARE ACTIVITIES FOR MATERIALS AND PARAPHERNALIA


1. Equipment and cleaning paraphernalia are checked and maintained according to manufacturer’s instructions.

2. Materials and paraphernalia are placed / stored in the appropriate area following safety procedures.

3. All materials and paraphernalia are checked regularly for orderliness/tidiness in accordance with employer’s requirements.

4. Routine maintenance is carried out or arranged as per standard operating procedures.

CONTENTS:

Types/Uses/Functions of paraphernalia Procedures in storing paraphernalia Care of materials and paraphernalia

CONDITIONS:


Cleaning Equipment and paraphernalia for Living Room, Dining Room, Bedrooms, Toilets, Bathrooms and Kitchen

Cleaning supplies and materials Hand outs Modules References/Textbooks on Living Room, Dining Room, Bedrooms, Toilets, Bathrooms and

Kitchen paraphernalia and toiletries IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:

Hands-on Direct observation


UNIT OF COMPETENCY : WASH AND IRON CLOTHES, LINEN AND FABRIC


MODULE TITLE : WASHING AND IRONING CLOTHES, LINEN AND FABRIC

MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to perform home management by providing clean, safe environment.





LO1. Explain the principles and procedures in washing and ironing clothes

LO2. Explain the procedures in operating tools and equipment

LO3. Perform laundry

LO4. Iron clothes, linens and fabrics

LO5. Perform after care activities of materials and equipment


LO1. EXPLAIN THE PRINCIPLES AND PROCEDURES IN WASHING AND IRONING CLOTHES


1. Principles in washing and ironing clothes are explained according to equipment requirement.

2. Washing and Ironing procedures are explained according to color, type and weight of garments.

CONTENTS:

Principles in washing and ironing clothes Standard procedures in washing and ironing clothes Language Label (Fabric and Garments Labels) Types and Characteristics of Clothes, Linen and Fabric Standard Procedures in Checking and Preparing Washing Machine Procedures in Preparing Laundry Supplies and Materials Preparing Mixtures or Bleaching Solutions

CONDITIONS:


Washers Dryers Clothesline Clothes Pins Clothespin Bag Clothes Rack Handouts /Manuals

METHODOLOGIES:

Lecture - demonstration Self-paced instruction Hands-on

ASSESSMENT METHODS:



LO2. EXPLAIN THE PROCEDURES IN OPERATING TOOLS AND EQUIPMENT


1. Procedures in operating tools and equipment are explained according to manufacturer’s manual of operation.

2. Operation of Tools and equipment are discussed according to type/use/ function.

CONTENTS:

Standard procedures in operating tools and equipment (Washing Machine, Dryers, Ironing Equipment)

Standard Procedures in Checking and Preparing Washing Machine, Dryers and Ironing Equipment

CONDITIONS:


Washers Dryers Iron Clothesline Clothes Pins Clothespin Bag Clothes Rack Handouts /Manuals

METHODOLOGIES:

Lecture - demonstration Self-paced Instruction Hands-on

ASSESSMENT METHODS:

Direct observation Practical Demonstration Oral and written exam


LO3. PERFORM LAUNDRY


1. Correct laundry method is selected as per SOPs.

2. Clothes, linen and fabric are washed according to the labeling codes and washing instructions.

3. Laundry equipment is used in accordance with manufacturer’s instruction.

4. Clothing, linen and fabric are freed from stain, dirt and unpleasant odor after washing based on procedures.

5. Washed clothes, linen and fabric are sun-dried/machine dried as per instructions.

6. Dried clothes, linen and fabric are freed from unpleasant odor and static cling.

7. Washing area is cleaned in accordance with safety and health procedures.

CONTENTS:

Types of laundry method Types and Uses of Washing Machines and Dryers Hygiene, Health and Safety Issues of Specific Relevance to Laundry Operations Maintenance of Laundry Area

CONDITIONS:


Sorting Baskets/Shelves Hangers Stain Removing Agents Fabric Softener Chlorine Bleach Laundry Bag Laundry Basket Handouts /Manuals

METHODOLOGIES:

Lecture - demonstration Self-paced Instruction Hands-on

ASSESSMENT METHODS:

Direct observation Practical Demonstration Oral and written exam


LO4. IRON CLOTHES, LINENS AND FABRICS


1. Ironing is done in accordance to the standard procedures

2. Ironed clothes, linens and fabrics are folded, placed in a hanger and stored in designated cabinets as per instructions.

3. Ironing equipment and materials are stored in the appropriate area following safety procedures.

CONTENTS:

Standard procedures for ironing clothes, linens and fabrics Basics of Pressing Types and Uses of Irons, Ironing Boards and Ironing Accessories Types and Use of Hangers Folding Method and Techniques Procedures in storing equipment and materials

CONDITIONS:


Sorting Baskets/Shelves Hangers Iron Ironing board Spray starch Handouts /Manuals

METHODOLOGIES:


ASSESSMENT METHODS:



LO5. PERFORM AFTER CARE ACTIVITIES FOR MATERIALS AND PARAPHERNALIA


1. Washing machine, dryer and ironing paraphernalia are checked and maintained according to manufacturer’s instructions.

2. Materials and paraphernalia are placed / stored in the appropriate area following safety procedures.

3. All materials and paraphernalia are checked regularly for orderliness/tidiness in accordance with employer’s requirements.

4. Routine maintenance is carried out or arranged as per standard operating procedures.

CONTENTS:

Types/Uses/Functions of Washing Machines, Dryers and Ironing equipment and paraphernalia

Procedures in storing materials and paraphernalia Care of equipment, materials and paraphernalia

CONDITIONS:


Washing Equipment and Ironing paraphernalia Laundry supplies and materials Hand outs Modules References/Textbooks on Children’s paraphernalia and toiletries IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:

Hands-on Direct observation


UNIT OF COMPETENCY : PREPARE HOT AND COLD MEALS/FOOD


MODULE TITLE : PREPARING HOT AND COLD MEALS/FOOD

MODULE DESCRIPTOR : This unit covers the knowledge, skills and attitudes in cooking basic hot food and cold meals. It includes preparation of ingredients, preparation of appetizers, sauces dressing and garnishes, cooking meals and dishes according to recipes/dietary requirements, setting table and serving cooked dishes.





LO1. Explain the procedures in preparing hot and cold mealsLO2. Prepare hot and cold mealsLO3. Prepare appetizers, sauces, dressing and garnishesLO4. Cook meals and dishes according to recipe/dietary requirementsLO5. Set table and serve cooked dishesLO6. Perform after care activities of materials and equipment


LO 1. EXPLAIN THE PROCEDURES IN PREPARING HOT AND COLD MEAL


1. Procedures in preparing hot and cold meals are explained in accordance with enterprise requirements

2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements

3. Ingredients are assembled according to correct quantity, type and quality required

4. Ingredients are prepared based on the required form and time frame

CONTENTS:

Food Theory Uses and characteristics of basic food products and types of menus as required Safe work practices according to occupational health and safety principles and

procedures, particularly in using knives

CONDITIONS:


Meat Vegetable Seafood Soaking Unfreezing Handouts /Manuals

METHODOLOGIES:

Lecture Demonstration Self-paced instruction Hands-on

ASSESSMENT METHODS:

Direct observation Practical demonstration Oral and written exams


LO 2. PREPARE HOT AND COLD MEALS


1. Ingredients are procured in accordance with the purchase lists.2. “Mise-en-place” is checked as per SOPs.3. Thawing is prepared according to thawing procedures.4. Meat are prepared according to procedures and prescribed recipe.5. Vegetables are prepared according to the manner of preparation.6. Seafood is prepared according to the method of preparation.

CONTENTS:

Food Theory Materials Specifications and Uses Mise-en-place Thawing procedures Preparing meat, vegetables and seafood

CONDITIONS:


Meat Vegetable Seafood Soaking Unfreezing Handouts /Manuals

METHODOLOGIES:


ASSESSMENT METHODS:

Direct observation Practical demonstration Oral and written exams


LO3. PREPARE APPETIZERS, SAUCES, DRESSING AND GARNISHES


1. D’oeuvres are prepared according to requirement and preference of client.2. Canapé’s are prepared according to requirement for preference of client.3. Finger foods are prepared according to requirement or preference of client.4. Materials, equipment/utensils are prepared prior to preparation of sauces, dressings

and garnishes as per SOPs.5. Sauces, garnishes, hot and cold dressing are prepared as per SOPs.

CONTENTS:

Preparing D’oeuvres Preparing Canapé’s Preparing Finger foods Uses of Materials, equipment/utensils Preparing Sauces, garnishes, hot and cold dressing Food and Safety Hazard Safe Food Handling

CONDITIONS:


Ingredients Plates / Platters Handouts /Manuals

METHODOLOGIES:


ASSESSMENT METHODS:



LO 4. COOK MEALS AND DISHES ACCORDING TO RECIPE/DIETARY REQUIREMENTS


1. Soup is cooked as per menu.2. Vegetable dishes are cooked according to recipe/dietary requirements.3. Meat dishes are cooked according to culinary Method.4. Poultry and game dishes are cooked according to recipe/dietary requirements.5. Sea food dishes are cooked according to recipe /dietary requirements.6. Egg dishes are cooked according to client’s preference7. Pasta grain and farinaceous dishes are cooked according to recipe /dietary

requirements.

CONTENTS:

Soup menus Vegetable dishes recipe Culinary method for meat dishes Poultry and game dishes recipe Sea food dishes recipe Cooking different types of Egg dishes Pasta grain and farinaceous dishes recipe

CONDITIONS:


Ingredients Pans Utensils Handouts /Manuals

METHODOLOGIES:


ASSESSMENT METHODS:



LO 5. SET TABLE AND SERVE COOKED DISHES


1. Serving portion is standardized.2. Presentation of cooked dishes are developed and corrected in accordance with SOPs.3. Food quality is maintained and checked as per SOPs.4. Time and temperature condition of foods is ensured before serving based on freezing

temperature.

CONTENTS:

Standard serving portion Presentation of cooked dishes Food condition and quality Food temperature

CONDITIONS:


Washers Dryers Clothesline Clothes Pins Clothespin Bag Clothes Rack for Indoor Drying Providing Safe Food food and Safety Hazard Handouts /Manuals

METHODOLOGIES:


ASSESSMENT METHODS:



LO6. PERFORM AFTER CARE ACTIVITIES FOR MATERIALS AND EQUIPMENT


1. Kitchen equipment are cleaned after use according to standard operating procedures and in accordance with relevant safety procedures

2. Kitchen tools/utensils and equipment are placed / stored in the appropriate area following safety procedures.

3. All Kitchen tools/utensils and equipment are checked regularly for orderliness/tidiness in accordance with employer’s requirements.

4. Routine maintenance is carried out or arranged as per standard operating procedures

CONTENTS:

Cleaning kitchen equipment Types/Uses/Functions of Kitchen tools/utensils and appliances Procedures in storing Kitchen tools/utensils Care of Kitchen tools/utensils and appliances

CONDITIONS:


Kitchen tools/utensils and appliances Hand outs Modules References/Textbooks on Kitchen tools/utensils and appliances IT related and instructional video resources

METHODOLOGIES:


ASSESSMENT METHODS:



TRAINING REGULATIONS FOR - International Labor...

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