This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments.

This unit covers the knowledge, skills and attitudes on selecting and installing wiring devices, installing lighting fixtures/switches and notifying completion of work of floor and wall mounted outlets and auxiliary outlets.

This unit covers the knowledge, skills and attitudes on planning and preparing work, installing electrical protective devices, lightning fixture and auxiliary outlet and notifying completion of work for distribution, power, lighting, auxiliary, lightning protection and grounding systems. 

Course Description

This course covers the knowledge, skills, and attitudes required to produce technical drawings using Computer-Aided Design (CAD) software. It includes preparing the computer workstation, creating and modifying drawings, applying drawing standards, and producing final plotted outputs.

The course introduces trainees to the use of CAD commands and tools to develop accurate and industry-standard technical drawings used in engineering, architecture, and construction.

Upon completion of this course, trainees will be able to prepare accurate technical drawings using CAD software while observing proper drafting standards and safety practices.

This e-learning module covers the outcomes in planning garment designs to assess and  determine customer’s job requirements in accordance with company’s practice, prepare garment design in accordance with the client’s requirements , discuss and select design and fabric according to client’s specifications, and  Incorporate special needs of the client into the design based on procedures

1

This unit covers the knowledge, skills, and attitudes in posting transactions manually.

This unit covers the knowledge, skills and attitude required to incorporate the principles of visual design and communication into the design and production of booth and product window displays.

This unit covers the knowledge, skills and attitude required to incorporate the principles of visual design and communication into the development of designs for product packaging.

This unit covers the knowledge, skills and attitude required to incorporate the principles of visual design and communication into the development of designs for USER INTERFACE. 

This unit covers the knowledge, skills and attitude required to incorporate the principles of visual design and communication into the development of designs for user experience.

This unit describes the skills and knowledge required to conceptualize and design for posters, tarpaulin, magazine, brochures, invitation and other kinds of design intended for printed material output or format for personal, industrial and commercial use.

This unit covers the knowledge, skills and attitude required to incorporate the principles of visual design and communication into the development of designs for a logo for use in various industries.

The FOOD AND BEVERAGE SERVICES NC II Qualification consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities. 

This unit deals with the skills and knowledge required to provide cashiering service of a Front Office
personnel.

This unit of competency deals with the knowledge, skills and attitudes in providing bell and concierge services required for handling guest arrival and departures, handling guest luggage and responding to requests for bell desk services. 

This unit deals with the skills and knowledge required to offer reception services within a licensed club environment. 

This unit deals with the skills and knowledge requiredto check and reconcile daily financial transactions and records, and produce reports relating to establishment operations and revenue.

This unit deals with the skills and knowledge required to provide arrival, in-stay and departure services to guests in commercial and accommodation establishments

This unit of competency deals with the skills and knowledge required in using a computerized reservations system to create bookings for a range of tourism or hospitality services. 

This unit of competency deals with the skills, knowledge and attitude required to receive and process reservations for a tourism or hospitality product or service offered for sale through agents or direct to the consumer. 

This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. 

This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality. 

This unit covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required. 

This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.

This unit deals with the knowledge and skills required in receiving and handling guest complaints. 

This unit deals with the knowledge and skills required in the provision of food and beverage service particularly in the guest room of a commercial accommodation establishment. 

This unit deals with the knowledge and skills required in the provision of food and beverage service to guests in various types of dining venues and diverse styles of service. This unit focuses on the procedures in the delivery of food and beverages to the guest as well as on the knowledge and skills that underpins the efficient work performance in assisting the dining guest during and after the meal service. 

This unit deals with the knowledge and skills required in providing advice to customers on food and beverage products in foodservice enterprises.

This unit deals with the knowledge and skills required in providing pre-meal services to the dining guests as soon as they arrive in the foodservice facility. It covers the dining room or restaurant service procedures before the food and beverage orders are served. This unit involves the initial steps in the sequence of service that includes the welcoming of guests, seating the guests, taking food and beverage
orders and liaising between the kitchen and the service area.

This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the knowledge and skills in taking reservations, preparing service stations, table-setting, and setting the ambiance of the food service facility.

This unit of competency deals with the knowledge, skills and attitude in handling or dealing with intoxicated guests at the workplace. It includes the knowledge and skills on how to determine the level of intoxication, proper approach, application of appropriate procedure
and the knowledge on legislation for alcoholic drinks.

This unit of competency deals with the knowledge and skills required in cleaning public areas, facilities and equipment. It includes selecting and setting up of equipment and materials; cleaning dry and wet areas; and, maintaining and storing cleaning equipment and materials. 

This unit of competency deals with the skills and knowledge required to work in an “on-premise” laundry section in a commercial accommodation establishment applied to guest laundry, and in-house linen and uniforms.

This unit of competency deals with the skills and knowledge required to provide valet/butler services in a commercial accommodation establishment. This role would generally be undertaken by staff members with sound organizational and interpersonal skills within limit
of responsibility.

The unit deals with the skills and knowledge required from housekeeping attendants to clean and prepare rooms for incoming guests in a commercial accommodation establishment.

This unit of competency deals with the skills and knowledge required to provide a range of general housekeeping services to guests. 

This unit deals with the knowledge, skills, and attitudes in packaging of prepared foodstuffs for transportation.

This unit deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts.

This unit deals with the knowledge, skills and attitude required in selecting, preparing, presenting and storing seafood in a commercial kitchen or catering operation.

This unit deals with the knowledge, skills and attitude required in selecting, preparing, cooking, plating/presenting and storing poultry and game.

This unit deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as pasta and noodles.

This unit deals with the skills, knowledge and attitude required to cook, present and store various egg dishes.

This unit deals with the skills, knowledge and attitude required in cooking, presenting and storing various vegetables dishes.

This unit deals with the knowledge, skills and attitude in selecting, preparing, cooking and storing meats.

This unit deals with the skills and knowledge required in preparing and presenting sandwiches

This unit deals with the skills and knowledge required in preparing and presenting salads and dressings 

This unit deals with the skills and knowledge required in preparing and presenting hot and cold appetizers 

This unit deals with the skills, knowledge, and attitude required to prepare various stocks, sauces and soups in a commercial/institutional kitchen.

This unit deals with the skills and knowledge involve in  cleaning, sanitizing and maintaining kitchens, equipment and utensils for food preparation and storage in commercial/institutional kitchens

This unit covers the knowledge, skills and attitudes oninstalling electrical metallic and non-metallic conduit, wire ways and cable clamp, auxiliary terminal cabinet and distribution frame panel board/safety switch and used in roughing-in based on the required performance standards.

This unit also covers the outcomes required in preparing for cable pulling and installation, performing wiring and cabling lay-out and notifying completion of work for single-phase distribution, power, lighting and auxiliary systems.

This unit covers the knowledge, skills and attitudes needed to maintain and service computer systems and networks.

This unit covers the knowledge, skills and attitudes needed to set-up computer servers for LANs and SOHO systems. It consists of competencies to set-up user access and configures network services as well as to perform testing, documentation and pre-deployment procedures.

This unit covers the outcomes required in setting-up computers networks for LANs and small-office home-office (SOHO) systems. It consists of competencies to install network cables, set network configuration, set router/Wi-Fi/ wireless access point/repeater configuration as well as to inspect and test the configured computer networks.

This unit covers the outcomes required in installing and configuring desktop and workstation computers systems. It consists of competencies to assemble computer hardware, install operating system and drivers for peripherals/devices, and install application software as well as to conduct testing and documentation.

This unit covers the knowledge, skills and attitudes required to install and service industrial electronic modules, products and systems. It
consists of competencies in installing, troubleshooting, maintenance and repairing industrial electronic modules, products and systems.

This unit covers the knowledge, skills and attitudes required to assemble electronic products and systems for consumer/industrial uses/applications. It consist of competencies in identifying and preparing electronic components and circuits, preparing/making printed circuit board (PCB) modules, mounting and soldering of components, assembling electronic products and performing mechanical and electrical/electronic tests.

This unit covers the knowledge, skills and attitudes required to install and service consumer electronic products and systems. It includes competencies in installing, maintenance and repairing audio-video products/ systems and domestic electronic appliances and home security system. 

This unit covers the knowledge, skills and attitudes required in applying finishing touches and detailing on the requirements such as attaching the needed accessories and accent, trimming of excess threads, pressing finished garment and packaging of finished garment.

This unit covers the knowledge and skills required in preparing and assembling cut parts, preparing sewing machine for operation, sewing garments and components using basic sewing techniques and altering completed garments

This unit covers the knowledge, skills and attitudes required in preparing and cutting of materials for casual apparel. It details the requirements for preparing materials, lay-outing and marking of pattern on material and cutting of materials.

This unit covers the outcomes required in drafting and cutting basic/block patterns for casual apparel. It includes the requirements for planning garment design, taking body measurement, drafting basic/block pattern and cutting final pattern.