NO1 Pakistan Amil Baba In Bahawalpur, Sargodha, Sialkot, Sheikhupura, Rahim Y...
CHESTERS TIP FBS NC II.pptx
1.
2.
3.
4. NMYC
National Manpower
and Youth Council
non-formal
center and
community-based
BTVE-DECS
Bureau of Technical
Vocational Education
formal school-based
Apprenticeship
Program-DOLE
workplace-based
TESDA
Technical
Education
and Skills
Development
Authority
focused on the
development of
MIDDLE-LEVEL
MANPOWER
5. Basic Education
Technical Vocational
Education and Training
Baccalaureate, Graduate
and Post-Graduate Programs
Department of Education
Technical Education and
Skills Development Authority
Commission on Higher
Education
8. TESDA Private Education Student Financial Assistance
(PESFA)
program is one form of assistance to students in private
education under RA 8645, otherwise known as “Expanded
Government Assistance to Students and Teachers in
Private Education Act”.
The program shall be directed to highly in-demand job
requirements in the local and overseas labor market and
shall be purposively driven in accordance with the Seek-
Find-Train-Certify-Employ policy of TESDA.
9. Assistance provided:
The TESDA-PESFA provides the following financial assistance to
each grantee for the duration of the qualification:
Training Fees – The cost of the training depends on the qualification
the scholar may enrol;
Monthly Allowance – The scholar’s monthly allowance is equivalent
to the amount as computed by the number of training hours of a
certain qualification multiplied by P2.80/hour.
Scholar’s book allowance – Below is the computation of the
scholar’s book allowance.
Training Duration
11. -A high school graduate;At least 15 years of age;
--Has taken the National Career Assessment Examination
(NCAE) or has undergone the Youth Profiling for Starring
Careers (YP4SC)
Have an annual family income of not more than
120,000.00;
12.
13. Qualification Trainer
No. of
Slots (per
batch)
No. of
Days
Indicative
Date of
Training
Date of
National
Compete
ncy
Assessm
ent
Start End
Food and
Beverage
Services NC II
Marlou
Chester O.
Bendano
25 45
07/15
/2019
08/09/
2019
08/18-
19-
20/2019
Editor's Notes
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. It includes taking reservations, preparing service stations, table-setting, and setting the ambiance of the food service facility.
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 includes the welcoming of guests, seating the guests, taking food and beverage orders and liaising between the kitchen and the service area.
This unit deals with the knowledge and skills required in providing advice to customers on food and beverage products in foodservice enterprises.
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 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 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.
