Final Domestic Level II curriculum.pdf

Ethiopian TVET-System
Model Curriculum
Domestic work
Level II
Based on
Occupational Standard (OS)

Ethiopian TVET System
Model Curriculum
Domestic Works Level II
Version:1
Page No.
Copyright Info/Author: MOLSA/FTA
Preface
The reformed TVET-System is an outcome-based system. It utilizes the needs of the
labor market and occupational requirements from the world of work as the
benchmark and standard for TVET delivery. The requirements from the world of work
are analyzed and documented – taking into account international benchmarking – as
occupational standards (OS).
In the reformed TVET-System, curricula and curriculum development play an
important role with regard to quality driven TVET-Delivery. Curricula help to facilitate
the learning process in a way, that trainees acquire the set of occupational
competences (skills, knowledge and attitude) required at the working place and
defined in the occupational standards (OS). Responsibility for Curriculum
Development will be given to the Regional TVET-Authorities and TVET-Providers.
This curriculum has been developed by a group of experts from different Regional
TVET-Authorities based on the occupational standard for domestic work. It has the
character of a model curriculum and is an example on how to transform the
occupational requirements as defined in the respective occupational standard into an
adequate curriculum.
The curriculum development process has been actively supported and facilitated by
the Ministry of Education – in line with one of its mandates to provide technical
support to the regions – and by the TVET-Reform Component of the Engineering
Capacity Building Program.

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TVET-Program Design
1.1. TVET-Program Title: Domestic work Level II
1.2. TVET-Program Description
The Program is designed to develop the necessary knowledge, skills and attitude of
the learners to the standard required by the occupation. The contents of this
program are in line with the occupational standard. Learners who successfully
completed the Program will be qualified to work as a Domestic Worker with
competencies elaborated in the respective OS. Graduates of the program will have
the required qualification to work in the Laboure and Social Affairs sector in the field
of Domestic Work .
The prime objective of this training program is to equip the learners with the
identified competences specified in the OS. Graduates are therefore expected to,
Work in a socially and culturally diverse workplace, maintain health, safety and
security in a domestic work environment, Organize and perform own work,
Undertake calculations relevant to domestic work, Use Arabic language to
communicate in a domestic work setting, Use English language to communicate in a
domestic work ,Apply Basic Financial Literacy, Apply Basic Cleaning Principles to
perform cleaning task,Clean and Maintain House in a Domestic Setting, Wash and
Iron clothes, linens and fabrics, Clean and Operate Basic Household Equipment,
Clean and Maintain Food Preparation, Storage and Service Areas,Follow Basic Food
Safety Practices, Organize and Prepare Food in a Domestic Setting,Serve Food and
Beverage, Provide domestic Security Service, Participate in Workplace
Communication in Domestic Work Environment, Work in Team Environment in
Domestic Setting, Develop Business Practice Domestic Setting, Standardize and
Sustain 3S in accordance with the performance criteria described in the OS.
1.3. TVET-Program Learning Outcomes
The expected outputs of this program are the acquisition and implementation of
the following units of competence
LSA DWR2 01 0419 Work in a socially and culturally diverse workplace
LSA DWR2 02 0419 Maintain health, safety and security in a domestic work
LSA DWR2 03 0419 Organize and perform own work
LSA DWR2 04 0419 Undertake calculations relevant to domestic work
LSA DWR2 05 0419 Use Arabic language to communicate in a domestic work
setting
LSA DWR2 06 0419 Use English language to communicate in a domestic work
setting
LSA DWR2 07 0419 Apply Basic Financial Literacy
LSA DWR2 08 0419 Apply Basic Cleaning Principles to perform cleaning task
LSA DWR2 09 0419 Clean and Maintain House in a Domestic Setting
LSA DWR2 10 0419 Wash and Iron clothes, linens and fabrics
LSA DWR2 11 0419 Clean and Operate Basic Household Equipment
LSA DWR2 12 0419 Clean and Maintain Food Preparation, Storage and Service

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Areas
LSA DWR2 13 0419 Follow Basic Food Safety Practices
LSA DWR2 14 0419 Organize and Prepare Food in a Domestic Setting
LAS DWR2 15 0419 Serve Food and Beverage
LAS DWR2 16 0419 Provide domestic Security Service
LAS DWR2 17 0419 Participate in Workplace Communication in Domestic Work
Environment
LAS DWR2 18 0419 Work in Team Environment in Domestic Setting
LSA DWR2 19 0419 Develop Business Practice Domestic Setting
LSA DWR2 20 0419 Standardize and Sustain 3S
1.4. Duration of the TVET-Program
The Program will have duration of 594 hours including the on-the-job practice or
cooperative training time.
1.5. Qualification Level and Certification
Based on the descriptors elaborated on the Ethiopian National TVET Qualification
Framework (NTQF) the qualification of this specific TVET Program is “Level II”.
The learner can exit after successfully completing the Modules in one level and will
be awarded the equivalent institutional certificate on the level completed. The learner
can also exit after completing any one learning module. However, only certificate of
attainment or attendance (this is institutional discretion) will be awarded.
1.6. Target Groups
Any citizen who meets the entry requirements under items 1.7 and capable of
participating in the learning activities is entitled to take part in the Program.
1.7 Entry Requirements
The prospective participants of this program are required to possess the
requirements or directive of the Federal TVET Agency.
1.8 Mode of Delivery
This TVET-Program is characterized as a formal Program service provider. The
mode of delivery is co-operative training. The TVET-institution and identified
companies have forged an agreement to co-operate with regard to implementation of
this program. The time spent by the trainees in the industry will give them enough
exposure to the actual world of work and enable them to get hands-on experience.
The co-operative approach will be supported with school-based lecture-discussion,
simulation and actual practice. These modalities will be utilized before the trainees
are exposed to the industry environment.

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1.9. TVET-Program Structure
Unit of Competence Module Code & Title Learning Outcomes
Duration
(In Hours)
LSA DWR2 01 0419 Work in a
socially and
culturally
diverse
workplace
LSA DWR2 M01 0419 Working in a
socially and
culturally diverse
workplace
• Develop awareness of
social and cultural
differences
• Work effectively with people
from different cultures
30
LSA DWR2 02 0419 Maintain health,
safety and
security in a
domestic work
LSA DWR2 M02 0419 Maintaining
health, safety and
security in a
domestic work
• Prepare for safe work
practices
• Use safe work practices to
carry out work
• Maintain safe work area
• Ensure personal safety and
security
20
LSA DWR2 03 0419 Organize and
perform own
work
LSA DWR2 M03 0419 Organizing and
performing own
work
• Identify and prioritize work
• Organize work activities
• Perform assigned work
30
LSA DWR2 04 0419 Undertake
calculations
relevant to
domestic work
LSA DWR2 M04 0419 Undertaking
calculations
relevant to
domestic work
• Identify need for
undertaking calculations
• Apply appropriate
techniques for mathematical
calculation
30

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LSA DWR2 05 0419 Use Arabic
language to
communicate
in a domestic
work setting
LSA DWR2 M05 0419 Using Arabic
language to
communicate in a
domestic work
setting
• Identify the language
needed for communication
• Use language effectively to
communicate in different
situations
communicate in difficult
situations
40
LSA DWR2 06 0419 Use English
language to
communicate
in a domestic
work setting
LSA DWR2 M06 0419 Using English
language to
communicate in a
domestic work
setting
• Identify the language
needed for communication
communicate in different
situations
communicate in difficult
situations
50
LSA DWR2 07 0419 Apply basic
financial
literacy
LSA DWR2 M07 0419 Applying basic
financial literacy
• Identify and develop
finances
• Save extra income
10

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LSA DWR2 08 0419 Apply basic
cleaning
principles to
perform
cleaning tasks
LSA DWR2 M08 0419 Applying basic
cleaning
principles to
perform cleaning
tasks
• Identify basic cleaning
needs in a household
environment
• Prepare for cleaning
• Perform cleaning task
• Dispose waste and store
cleaning item
20
LSA DWR2 09 0419 Clean and
maintain house
in a domestic
setting
LSA DWR2 M09 0419 Cleaning and
maintaining house
in a domestic
setting
• Clean bedrooms
• Clean living area
• Clean bathrooms and toilet
facilities
• Pack and store cleaning
agents and equipment
40
LSA DWR2 10 0419 Wash and iron
clothes, linens
and fabrics
LSA DWR2 M10 0419 Washing and
ironing clothes
, linens and
fabrics
• Prepare for washing cloths
• Complete laundering
process
• Iron laundered items
• Pack and store ironed items
35
LSA DWR2 110419 Clean and
operate basic
household
equipment
operating basic
household
equipment
• Get acquainted with basic
household equipment
• Safely operate basic
household Equipment
• Clean and store equipment
30

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LSA DWR2 12 0419 Clean and
maintain food
preparation,
storage and
service areas
maintaining food
preparation,
storage and
service areas
household areas
• Clean and maintain food
preparation area
serving area
storage area
• Complete cleaning
procedure
30
LSA DWR2 13 0419 Follow basic
food safety
practices
LSA DWR2 M13 0419 Following basic
food safety
practices
• Identify basic food safety
practices in a household
setting
• Maintain personal health
and hygiene
• Prepare and store food
safely
• Dispose food and garbage
safely
20
LSA DWR2 14 0419 Organize and
prepare food in
a domestic
setting
LSA DWR2 M14 0419 Organizing and
preparing food in
a domestic
setting
• Identify daily meal
requirements
• Prepare food and
beverages
• Complete post cooking
cleans up
45

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LAS DWR2 15 0419 Serve food and
beverage
LAS DWR2 M15 0419 Serving food and
beverage
• Prepare dining area
• Set dining table according to
employer’s preference
• Prepare food and beverage
for serving
• Serve food and beverage
• Clean dining area
35
LAS DWR2 16 0419 Provide
domestic
security service
LAS DWR2 M16 0419 Providing
domestic security
service
• Comply residence
procedural requirements
• Identify and report security
risk situation
• Control access and
Identification
24
LAS DWR2 17 0419 Participate in
workplace
communication
in a domestic
work
environment
LAS DWR2 M17 0419 Participating in
workplace
communication in
a domestic work
environment
• Use effective
communication techniques
to work effectively in a
domestic work setting
• Complete work- related
documentation and
reporting
• Use basic negotiation
techniques to resolve issues
in a domestic work setting
20

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LAS DWR2 18 0419 Work in team
environment
in domestic
setting
LAS DWR2 M18 0419 Working in team
environment
in domestic
setting
• Describe team role and
scope
• Identify own role and
responsibility within team
• Work as a team member
15
LSA DWR2 19 0419 Develop
business
practice in
domestic
setting
LSA DWR2 M19 0419 Developing
business practice
in domestic
setting
• Identify business
opportunities and business
skills
• Plan for the establishment of
business operation
• Implement business
development plan
• Review implementation
process and take corrective
measures
• Establish contact with
customers and clarify needs
of customer
• Develop and Maintain
Business Relationship
50

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LSA DWR2 20 0419 Standardize
and sustain 3s
LSA DWR2 M20 0419 Standardizing
and sustaining
3s
• Prepare for work.
• Standardize 3S.
• Sustain 3S.
20
*The time duration (Hours) indicated for the module should include all activities in and out of the TVET institution.

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1.10 Institutional Assessment
Two types of evaluation will be used in determining the extent to which learning
outcomes are achieved. The specific learning outcomes are stated in the modules.
In assessing them, verifiable and observable indicators and standards shall be used.
The formative assessment is incorporated in the learning modules and form part of
the learning process. Formative evaluation provides the trainee with feedback
regarding success or failure in attaining learning outcomes. It identifies the specific
learning errors that need to be corrected, and provides reinforcement for successful
performance as well. For the teacher, formative evaluation provides information for
making instruction and remedial work more effective.
Summative Evaluation the other form of evaluation is given when all the modules in
the program have been accomplished. It determines the extent to which competence
have been achieved. the result of this assessment decision shall be expressed in the
term ‘competent or not yet competent’.
Techniques or tools for obtaining information about trainees’ achievement include
oral or written test, demonstration and on-site observation.
1.11 TVET Teachers Profile
The teachers conducting this particular TVET Program are c Level & have
satisfactory practical experiences or equivalent qualifications.

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LEARNING MODULE 1 Logo of TVET Provider
TVET-PROGRAMME TITLE: Domestic work level II
MODULE TITLE : Working in a socially and culturally diverse workplace
MODULE CODE : LSA DWR2 M01 0419
NOMINAL DURATION : 30 Hours
MODULE DESCRIPTION : This module describes the knowledge, skills and attitudes required by
people working in the domestic work industry in foreign countries or in the households of foreign
nationals
LEARNING OUTCOMES
At the end of the module the learner will be able to:
LO1. Develop awareness of social and cultural differences
LO2. Work effectively with people from different cultures
MODULE CONTENTS:
LO1. Develop awareness of social and cultural differences
1.1 Social and cultural differences in the workplace
1.2 Implication of Social and cultural differences
1.3 Strategies to mitigate socio-cultural differences
1.4 Practices to respect cultural and religious customs and norms
LO2. Work effectively with people from different cultures
2.1. Methods to Communicate with clients(employer) and co - workers
2.2. Acceptable social behaviours and food customs
2.3. Techniques in overcoming Language barriers
2.4. Relevant international labor standards and conventions
2.5. Techniques to overcome discriminatory practices.
LEARNING METHODS:
• Lecture /discussion
• Demonstration
• Group activities
• Role playing
ASSESSMENT METHODS:
• Interview
• Written Test
• Observation/Demonstration with Oral Questioning

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ASSESSMENTCRITERIA:
LO 1 Develop awareness of social and cultural differences
• Social and cultural differences in the workplace and their implications for self as a domestic
worker are identified.
• Strategies to mitigate socio-cultural differences in a domestic work setting are identified
.
LO 2 Work effectively with people from different cultures
• Communication is established with clients (employer) and co-workers from diverse
backgrounds in a manner that recognizes and respects both parties.
• Awareness of socio-cultural differences, including differences in manners and acceptable
social behaviors and food customs is demonstrated.
• Attempts are made to overcome language barriers.
• Cross-cultural misunderstandings are dealt with sensitively and in awareness of the varying
backgrounds people come from.
• Attempts are made to overcome discriminatory practices

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ANNEX: RESOURCE REQUIREMENT
LSA DWR2 M01 0419
Working in a socially and culturally diverse workplace
Item
No.
Category/Item
Description/
Specifications
Quantity
Recommended Ratio
(Item: Learner)
A. Learning Materials
1. TTLM Prepared by trainer 25 1:1
2. Textbooks
3. Reference Books
3.1
Culture, Behavior, and
Education
Gallimore, R., J. W.
Boggs, and C. Jordan
1974
5 1:5
B.
Learning Facilities &
Infrastructure
1. Lecture Room 6mx9m 1 1:25
2. Library 1 1:30
C. Consumable Materials
1. Paper A4 1:5
2. Pen plastic ball pen, refill 1:1
3 Whiteboard Marker
Temporary, Plastic, color:
Blue, red, black
1 1:25
D. Tools and Equipment’s
.1 LCD projector SD cards, HDMI, VGA
and AV compatibility
1 1:25
2 White board Standard 1 1:25
3 Laptop
Ram 2, hard disk 500
GB,14 Inch
1 1:25

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MODULE TITLE : Maintaining health, safety and security in a domestic work
MODULE DESCRIPTION : This module describes the knowledge, skills and attitude required to
maintain health, safety and Security in a Domestic work environment.
LEARNING OUTCOMES
LO1. Prepare for safe work practices
LO2. Use safe work practices to carry out work
LO3. Maintain safe work area
LO4. Ensure personal safety and security
MODULE CONTENTS:
LO1. Prepare for safe work practices
1.1 Identify safety requirements and hazards relevant to own work role
1.2 Techniques to prepare for safe work practice
1.3 Tips to present self professionally
1.3.1. Appropriate personal protective equipment
1.3.2. steps to practice personal grooming
1.4. strategies & procedure to cope with emergency
LO2. Use safe work practices to carry out work
2.1. procedures and instruction in following safe work practice
2.2. types of hazards and emergency situations
2.2.1. preventive measures for hazards in workplace
2.2.1. fire evacuation plan
2.4. steps in using fire safety equipment
3.1. Appropriate method of disposal
3.2. Steps in maintaining tools and equipment
3.2.1 Methods of cleaning, checking & storing
3.2.2 Procedures on how to report needed repair to employer
4.1. Risks associated in the domestic work situation
4.2. Strategies to mitigate risks
4.3. Employees right and responsibilities at work.

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4.4. Ways to contact/report to employer in case of domestic work-related emergencies
4.5. Steps to report safety or security breach
4.6. Support systems in case of violation of employee rights
LEARNING METHODS:
• Demonstration/Simulation
• Individual practice
• Role playing
• Case studies
ASSESSMENT METHODS:
• Interview
• Written Test
ASSESSMENT CRITERIA:
LO 1 Prepare for safe work practices
• Safety requirements and hazards relevant to own work role are identified, including duty of
care and own responsibility to comply with safe work practices.
• Safe work preparedness and professional personal presentation (including the wearing of
appropriate personal protective clothing where appropriate) and maintenance of personal
grooming are ensured.
• Strategies and procedures to be observed in case of an emergency are identified and
prepared for.
LO 2 Use safe work practices to carry out work
• Safe work practices, procedures and instructions are followed in performing domestic work.
• Hazards and emergency situations relevant to domestic work are identified and
preventive/corrective measures applied where possible.
• Fire-safety equipment and exit points are located and used, if required.
• Work area is cleared following activity; materials disposed of, reused or recycled according
to need.
• Tools and equipment are cleaned, checked and stored and needed repairs reported to
employer.
• The risks associated with travel and local/foreign employment is identified and strategies to
mitigate these risks are developed.
• Awareness of employees’ rights and responsibilities at work is demonstrated.
• Awareness of reporting/grievance procedures and support systems in case of a safety or
security breach as well as violation of employee rights is demonstrated

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LSA DWR2 M02 0419
Maintaining health, safety and security in a domestic work
Item No. Category/Item
Description/
Specifications
Quantity
Recommended Ratio
(Item: Learner)
1. TTLM
Prepared by
trainer
25 1:1
2. Textbooks
3. Reference Books
3.1 HACCP, food safety Manual,
John wilely and
sons Inc. NY
1995
3 1:9
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 5rim 1:5
2. Pen
plastic ball pen,
refill
25 1:1
3 Whiteboard Marker
Temporary,
Plastic, color:
Blue, red, black
1 1:25
1 LCD projector
SD cards, HDMI,
VGA and AV
compatibility
1 1:25
3 Laptop Ram 2, hard
disk 500 GB
1 1:25
4 Fire extinguisher
volume: 2.75L,
weight: 3.6kg
1 1:25

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MODULE TITLE : Organising and Perform Own Work
organize and perform own work activities and priorities in a domestic work environment
LEARNING OUTCOMES
LO1. Identify and prioritise work
LO2. Organize work activities
LO3. Perform assigned work
MODULE CONTENTS:
LO1. Identify and prioritise work
1.1. Job role and expectations
1.2. Work related standards and operating procedures
1.3. Techniques in making work plan
2.1. Tips in efficient and effective use of time and resource
2.2. Types of impediments and techniques to communicate them
2.3. Importance of communication in the work place
2.4. Information & resources in a domestic work setting
3.1. Techniques to perform assigned work
3.2. Methods to solve routine issues and concerns
3.3. Tips to review own performance
3.4. Procedures on how react in feedback given by employers.
LEARNING METHODS:
• Demonstration/simulation
• Individual activity
• Role playing
• Case studies
• Group activity

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ASSESSMENT METHODS:
• Interview
• Written Test
• Oral Questioning
• Observation/Demonstration
LO1. Identify and priorities work
• Task requirements are identified in accordance with job role/description and required
standard.
• Tasks are prioritized to ensure efficient and effective use of time and resources.
• Priorities and deadlines are discussed and agreed with others involved or affected by the
work.
• Sufficient time is allocated to perform work and achieve expected outcomes.
• Impediments to achieving expected work outcomes are identified and communicated.
• Communication is maintained with others involved in or affected by the work activity.
• Information and resources needed to perform the work effectively are sourced and
communicated to the employer
• Work is regularly checked against job description.
• Work is practiced following workplace requirements.
• Gaps in work performance are identified and suggestions sought from others involved or
affected by the work.
• Suggested improvements are considered to address performance gaps.

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LSA DWR2 M03 0419
Organising and perform own work
Item
No.
Category/Item
Description/
Specifications
Quantity
Recommended Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
2. Pen plastic ball pen, refill 1:1
3 Whiteboard Marker
Temporary, Plastic,
color: Blue, red, black
1 1:25
.1 LCD projector
SD cards, HDMI, VGA
and AV compatibility 1 1:25
3 Laptop
Ram 2, hard disk
500 GB
1 1:25

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MODULE TITLE : Undertaking calculations relevant to domestic work
determine and apply basic mathematica concepts in a domestic work related environment.
LEARNING OUTCOMES
LO1. Identify need for undertaking calculations
LO2. Apply appropriate techniques for mathematical calculation
MODULE CONTENTS:
1.1. Situations when calculation is necessary
1.2. Basic techniques of mathematical calculation
2.1. Appropriate tools and techniques in calculation
2.2. Problem solving techniques in calculation
2.3. Recording results in accordance to workplace requirement
LEARNING METHODS:
ASSESSMENT METHODS:
• Written Test
• Needs for calculation within a domestic setting are identified.
• Questions are used effectively to gain additional information and to clarify understanding.
• Basic mathematical calculation techniques appropriate to work needs are identified.
• Calculations relevant to domestic work are performed using appropriate tools and
techniques
• Results are checked for errors and re-calculated if necessary.
• Results are recorded in accordance to workplace requirements

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LSA DWR2 M04 0419
Undertaking calculations relevant to domestic work
Item
No.
Category/Item
Description/
Specifications
Quantity
Recommended Ratio
(Item: Learner)
1. TTLM
Prepared by
trainer
25 1:1
2. Textbooks
3. Reference Books
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
2. Pen
plastic ball pen,
refill
25 1:1
3 Whiteboard Marker
Temporary,
Plastic, color:
Blue, red, black
1 1:25
.1 LCD projector
SD cards, HDMI,
VGA and AV
compatibility
1 1:25
3 Laptop
Ram 2, hard
disk 500 GB,14
Inch
1 1:25

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MODULE TITLE : Using Arabic language to communicate in a domestic work setting
communicate Arabic in a domestic work related environment.
LEARNING OUTCOMES
LO1. Identify the language needed for communication
LO2. Use language effectively to communicate in different situations
LO3. Use language effectively to communicate in difficult situations
MODULE CONTENTS:
1.1. Basic Arabic language commonly used in domestic setting
1.2. Identify the linguistic resources in accordance to workplace requirements.
2.1. Using Arabic languages to meet basic communication needs within a domestic setting.
2.2. Repeating, paraphrasing and clarifying all communication to avoid mis understanding
2.3. Explain difficult points.
3.1. Where to go in case of difficult situation
3.2. Seeking from others in order to better respond to the situation or problems
3.3. Appropriate apologies and expressions of regret in Arabic language and culture
3.4. Convey specific to language and culture for difficult situation
LEARNING METHODS:
• Demonstration/ Simulation
• Role playing
ASSESSMENT METHODS:
• Interview
• Written Test

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• Need for basic communication in an Arabic language, within a domestic setting is identified.
• The linguistic resources which learners need to successfully cope with are identified in
accordance to workplace requirements.
• Arabic languages used to meet basic communication needs within a domestic setting.
• All communications are repeated, paraphrased and clarified as necessary to avoid
misunderstanding and to explain difficult points.
• Need for assistance is identified and sought from others in order to better respond to the
situation or problems.
• Appropriate apologies and expressions of regret, specific to language and culture are
conveyed for the difficult situation.

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LSA DWR2 M05 0419
Using Arabic language to communicate in a domestic work setting
Item
No.
Category/Item
Description/
Specifications
Quantity
Recommended Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
2. Pen plastic ball pen, refill 25 1:1
3 Whiteboard Marker
Temporary, Plastic,
1 1:25
1 1:25
3 Laptop
GB
1 1:25

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MODULE TITLE : Using English language to communicate in a domestic work setting
communicate English in a domestic work related environment.
LEARNING OUTCOMES
MODULE CONTENTS:
1.1. Basic English language used in domestic setting
1.2. Identify the linguistic resources in accordance to workplace requirements.
2.1. Situations where English language is appropriate to use in a domestic work environment
2.2. Repeating, paraphrasing and clarifying all communication to avoid mis understanding
2.3. Explain difficult points.
3.1. Where to go in case of difficult situation
3.2. Events of situations where help or support from others may be necessary to communicate
properly with employers
3.3. Appropriate apologies and expressions of regret in English language
LEARNING METHODS:
• Demonstration/ Simulation
ASSESSMENT METHODS:
• Interview
• Written Test

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ASSESSMENTCRITERIA:
• Need for basic communication in an English language, within a domestic setting is
identified.
• The linguistic resources which learners need to successfully cope with are identified in
accordance to workplace requirements.
• English languages used to meet basic communication needs within a domestic setting.
• All communications are repeated, paraphrased and clarified as necessary to avoid
misunderstanding and to explain difficult points.
• Need for assistance is identified and sought from others in order to better respond to the
situation or problems.
• Appropriate apologies and expressions of regret, specific to language and culture are
conveyed for the difficult situation.

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LSA DWR2 M06 0419
Using English language to communicate in a domestic work setting
Item
No.
Category/Item Description/ Specifications Quantity
Recommended Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
3 Whiteboard Marker
Temporary, Plastic,
1 1:25
1 1:25
3 Laptop
GB, 14 Inch
1 1:25

Model Curriculum
Version:1
Page No.
MODULE TITLE : Applying basic financial literacy
MODULE DESCRIPTION : This module describes the knowledge, skills and attitude required by
people to acquire and apply knowledge and skills in basic financial literacy and record keeping for
migrant workers.
LEARNING OUTCOMES
LO1. Identify and develop finances
LO2. Save extra income
MODULE CONTENTS:
1.1. Techniques in managing finances
1.2. Financial goals & plan related to migration
1.3. personal control in money spending
1.4. Acceptable procedures in money remittances
2.1. Reasons for saving
2.2. Saving mechanisms in the community
2.3. Importance of entrepreneurial orientation
LEARNING METHODS:
• Discussion
• Demonstration /simulation
• Case study
ASSESSMENT METHODS:
• Interview
• Written Test

Model Curriculum
Version:1
Page No.
• Techniques in managing finances are identified.
• Financial goals and plans are developed related to migration.
• Personal control in money spending is practiced.
• Money remittances are exercised according to acceptable procedures.
• Reasons for saving are identified and understand
• Saving mechanisms are identified in the community.
• Savings are made in accordance to acceptable procedures

Model Curriculum
Version:1
Page No.
LSA DWR2 M07 0419
Applying basic financial literacy
Item
No.
Category/Item
Description/
Specifications
Quantity
Recommended
Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1 Financial Concepts
Gaston Acosta , June
25, 2015,1 editions
5 1:5
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
3 Whiteboard Marker
Blue, red, black
1 1:25
.1 LCD projector SD cards, HDMI, VGA and
AV compatibility
1 1:25
3 Laptop
GB,14 Inch
1 1:25

Model Curriculum
Version:1
Page No.
MODULE TITLE : Applying basic cleaning Principles to perform Cleaning tasks
perform basic cleaning tasks safely and appropriately.
LEARNING OUTCOMES
LO1. Identify basic cleaning needs in a household environment
LO2. Prepare for cleaning
LO3. Perform cleaning task
LO4. Dispose waste and store cleaning item
MODULE CONTENTS:
1.1. Cleaning requirements relevant to the task
1.2. Components of cleaning task
1.3. Clarifying planned and standard of performance with employer or work supervisor
LO2.Prepare for cleaning
2.1. Cleaning equipment and methods relevant to the task
2.2. Appropriate Cleaning agents and supplies for task
2.3. Personal Protective Equipment (PPE) appropriate for the task
3.1. Safe use of cleaning tools and equipment
3.2. Safe use of cleaning agents and supplies
3.3. Steps in cleaning different areas
3.3. Alternative ways of performing household cleaning tasks & respective merits and demerits
4.1. Proper dispose waste, and spoilage from cleaning task
4.2. Steps Sorting and recycling waste products
4.3. Dispose household waste according to type
4.4. Safely, hygienically and environmentally friendly ways of waste disposal
4.5. Correct ways Replenishing Cleaning agents and supplies
4.6. Cleaning work area
4.7. Storage cleaning items and supplies in their designated places

Model Curriculum
Version:1
Page No.
LEARNING METHODS:
• lecture /discussion
• demonstration/ simulation
• individual practice
ASSESSMENT METHODS:
• Interview
• Written Test
• Cleaning requirements in a household environment, relevant to the task, are identified.
• Components of cleaning task are identified, planned and standard of performance clarified
with relevant people such as employer or work supervisor.
LO2.Prepare for cleaning
• Relevant cleaning equipment and methods are identified and the most appropriate ones
chosen depending on components of cleaning task.
• Cleaning agents and supplies appropriate for the task are identified.
• Personal Protective Equipment (PPE) relevant to cleaning tasks are identified and worn.
• Cleaning task is safely performed according to instructions and specifications.
• Equipment and cleaning agents used in performing cleaning task are used in a safe manner
and according to instructions provided by the manufacturer
• Dirt, waste and spoilage from cleaning task are disposed safely, hygienically and in an
environmentally conscious manner.
• Cleaning agents and supplies are replenished where necessary.
• Work area is cleaned and cleaning items and supplies are stored in their designated places.

Model Curriculum
Version:1
Page No.
LSA DWR2 M08 0419
Applying basic cleaning principles to perform cleaning tasks
Item No. Category/Item
Description/
Specifications
Quantity
Recommended Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1
Hotel Hostel and hospital
housekeeping,
Joan CBranson
&Margaret
Lennox,1998
5th
edition
10 1:3
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
3 Whiteboard Marker Temporary, Plastic,
1 1:25
4 Detergents and spray
general cleaner,
Capacity:250ML/500ML
/1000ML
5 1:5
5 Gloves plastic 30pairs 1:1
6 Rags with different color
100% polyester, Size:
32 x 32cm, different
solid colors
15 1:2
7 Mop and wiper(“veliday”) Stainless Steel 12 1:2
8 Dust pan with brush Different colors, size 6 1:5
9 Cobweb remover With long extension 3 1:8
10 brushes For different purpose 10 1:3
11 brooms plastic, stainless steel 10 1:3
12 Hard brushes/broom Standard 5 1:5

Model Curriculum
Version:1
Page No.
1 Vacuum cleaner 1500W, Air flow: 53L/s,
Function: wet/dry
2 1:13
2 Baskets for garbage (with
different color)
Suitable for household, 3 1:8
3 Container(pail) Medium size 6 1:5
4 Trolley containing trash bin, mop bucket
or upright vacuum cleaner, Three
organizing shelves
2 1:13
5 Mop wringer Capacity: 34L, Colors: blue, red,
yellow
2 1:13
6 caddy Standard 2 1:13
7 Caution signage Size: Up width: 21cm
Down width: 30cm
Height: 61cmPrinting: any words or
picture can be printed
2 1:13
8 Ladder ergonomic design, Smooth and
comfortable height adjustment
2 1:13
9 LCD projector SD cards, HDMI, VGA and AV
compatibility
1 1:25
11 Laptop
Ram 2, hard disk 500 GB,14
inch 1
1:25
12 Flash
360° rotation covering and
protecting, waterproof,32GB
3
13 CD CD-R, CD-RW 6 1:5

Model Curriculum
Version:1
Page No.
MODULE TITLE : Cleaning and maintain house in domestic setting
MODULE DESCRIPTION : This module identifies the knowledge and skills required to clean and
maintain bedroom, living areas, bathrooms and toilets in a domestic work setting.
LEARNING OUTCOMES
Lo1. Prepare for cleaning
Lo2. Clean bedrooms
Lo3. Clean living area
Lo4. Clean bathrooms and toilet facilities
Lo5. Pack and store cleaning agents and equipment
MODULE CONTENTS:
1.1. Cleaning requirements for bedroom, living room, toilets and bathrooms
1.2. Equipment, supplies and agents used for cleaning
1.3. Procedure to dilute cleaning agent to correct concentration
1.4. Steps in checking the working condition of cleaning equipment
1.5. Personal protective equipment (PPE)
LO2. Clean bedrooms
2.1. Procedures in cleaning floor surfaces and carpets{vacuumed}
2.2. Procedures in Cleaning furniture and fixtures
2.3. Procedures in making beds and cots
LO3. Clean living area
3.1. Procedures in Cleaning floor surfaces and carpets{vacuumed}
3.2. Procedures in Cleaning furniture and fixtures
3.3. Cleaned upholstery appropriately
LO4. Clean bathrooms and toilet facilities
4.1. Use of personal protective equipment {gloves}
4.2. Steps to clean all surfaces, fixtures and fittings
4.3. Steps to clean and disinfect basin, toilets, bidet, shower and bathing areas
4.4. Procedures on how to report damaged or broken surfaces, fixtures and fittings
LO5. Pack and store cleaning agents and equipment
5.1. Proper waste disposal
5.2. Method of cleaning and storage of cleaning equipment to their designated place
5.3. Procedures to replenish cleaning agent and supplies

Model Curriculum
Version:1
Page No.
LEARNING METHODS:
• demonstration
• simulation
ASSESSMENT METHODS:
• Interview
• Written Test
• Cleaning requirements for bedroom, living room, toilets and bathrooms are identified.
• Cleaning equipment, supplies and agents are identified and collected to perform cleaning.
• Cleaning agents are diluted to correct concentration according to cleaning requirements.
• Working condition of cleaning equipment is checked.
• Appropriate Personal Protective Equipment (PPE) relevant to cleaning tasks are identified
and worn.
LO2. Clean bedrooms
• Floor surfaces are cleaned and carpets are vacuumed where necessary.
• Furniture and fixtures are cleaned using appropriate methods and cleaning supplies.
• Beds and cots are made and dirty beddings and linens are replaced
LO3. Clean living area
• Floor surfaces are cleaned and carpets are vacuumed where necessary.
• Furniture and fixtures are cleaned using appropriate methods and cleaning supplies.
• Upholstery is cleaned using appropriate and safe methods and cleaning supplies
LO4. Clean bathrooms and toilet facilities
• All surfaces, fixtures and fittings are cleaned and free of excess moisture.
• Basin, toilets, bidet, shower and bathing areas are cleaned, disinfected and free from
debris.
• Damaged or broken surfaces, fixtures and fittings are reported to employer
LO5. Pack and store cleaning agents and equipment
• Dirt, waste and spoilage from cleaning task are disposed and hygienically and in an
environmentally conscious manner.
• Cleaning equipment is cleaned, dried, checked and stored in their designated place.
• Cleaning agents and supplies are replenished where necessary.

Model Curriculum
Version:1
Page No.
ANNEX RESOURCE REQUIREMENT
LSA DWR2 M09 0419
Cleaning and maintain house in domestic setting
Item
No.
Recommended Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1
Hotel Housekeeping operation
and management
G. Raghubalan,
smirit (January 1,
2016)3 edition
3 1:9
B.H
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
3 Whiteboard Marker
Blue, red, black
1 1:25
general cleaner,
Capacity:250ML/500ML/100
0ML
5 1:5
100% polyester, Size: 32 x
32cm, different solid colors 15 1:2
8 Dust pan with brush Different colors, size 6 1:5
12 Hard brushes Standard 5 1:5
1 Vacuum cleaner
1500W, Air flow: 53L/s,
Function: wet/dry
2 1:13
2
Baskets for garbage (with different
color)
Suitable for household,
3 1:8
3 Container(pail) Plastic, Usage: Water, paint 6 1:5
4 Trolley
containing trash bin, mop
bucket or upright vacuum
cleaner, Three organizing
shelves
2 1:13

Model Curriculum
Version:1
Page No.
5 caddy Standard 2 1:13
6 Mop wringer Standard 2 1:13
Down width: 30cm
Height: 61cmPrinting: any words or
picture can be printed
2 1:13
8 Ladder ergonomic design, Smooth and
comfortable height adjustment
2 1:13
compatibility
1 1:25
11 Laptop
Ram 2, hard disk 500 GB,14 inch
1 1:25
12 Flash
360° rotation covering and protecting,
waterproof,32GB
13 CD CD-R, CD-RW 6 1:5
14 Arabic majlis
living room sofa, 2 -seater single arm
size: 170 cm x 93 cm x 92 cm
2-seater two arm size: 170 cm x 93 cm
x 92 cm
1 1:25
15 Tv
Outdoor waterproof level IP65 sunlight
readable,55-inch, compatible flash, VGA
cable, flat screen
3 1:8
16 Dinning table
solid wood, very durable and stable
When match a fabric-wooden dining
chair
3 1:8

Model Curriculum
Version:1
Page No.
MODULE TITLE : Washing and iron cloths, linens and fabrics
sort, wash and iron cloths, linens and fabrics appropriately
LEARNING OUTCOMES
LO1. Prepare for washing cloths
LO2. Complete laundering process
LO3. Iron laundered items
LO4. Pack and store ironed items
MODULE CONTENTS:
1.1. Personal safety needs when preparing for laundry works
1.2. Procedures for Sorting clothes, linens and fabrics
1.3. Types of laundry equipment, agent and supplies
1.4. Steps in checking clothes and treating stains
2.1. Procedure to Operate laundry equipment
2.2. Safe launder of clothes linens and fabrics
2.3. Acceptable drying process of laundered clothes
2.4. Clean laundry area
2.5. Safe handling and disposal methods of laundry chemical agents
2.5. Store supplies and agents
2.6. Replenish supplies and agents
3.1. Proper ways of sorting washed items
3.2. Check ironing equipment’s for cleanliness & visible damage
3.3. Set temperature according to type of fabric
3.4. Steps in ironing clothes
3.5. Ironed laundered items safely and properly
4.1. Quality check of ironed items
4.2. Tips in folding, packing and storing ironed items

Model Curriculum
Version:1
Page No.
LEARNING METHODS:
• demonstration /simulation
ASSESSMENT METHODS:
• Interview
• Written Test
• Soiled cloths, linens and fabrics are sorted according to required cleaning process and
urgency of use.
• Appropriate laundry equipment, agents and supplies are selected based on the type and
manufacturer instructions relevant to cloths, linens and fabrics to be washed.
• Clothes, linens and fabrics are checked for stains and stains are treated using the correct
procedure
• Laundry equipment is operated and cloths, linens and fabrics safely laundered and
according to instructions.
• Laundered cloths, linens and fabrics are sun dried/ machine dried, and is free from dirt and
odor.
• Laundry area is cleaned and supplies and agents are stored in their designated place.
Laundry supplies and agents are replenished where necessary.
• Washed items are sorted according to their type and the order of ironing.
• Ironing equipment is checked for cleanliness and visible damage.
• Temperature on ironing equipment is set according to the type of fabric.
• The items of clothing are checked for spots, stains and visible cleanliness before ironing.
• Laundered items are ironed in a safe manner
• The quality of ironed items is checked.
• Laundered items are folded, packed and stored in their designated places/ cabinets

Model Curriculum
Version:1
Page No.
LSA DWR2 M10 0419
Washing and Iron Cloths, Linens and Fabrics
Item
No.
Category/Item
Description/
Specifications
Quantity
Recommended Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1 Laundry
Cheryl Mendelson,
October 4, 2005, First
Edition
5 1:5
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
3 Whiteboard Marker
Temporary, Plastic,
1 1:25
4 Laundry powder soap Standard 1k. g 1:25
5 Laundry liquid soap
Standard 1L
1:25
6 Laundry softener Standard 2 1:13
7 Bleach Standard 3 1:8
8 Stain remover Standard 3 1:8
9 plastic cloth clips
Clothes pegs & sock clips,
Size: 15cm lengthx10cm
widthx2.5cm height
30 1:1
10 Cotton sheet meter 10 1:2
11 Suite cover pcs 10 1:2
.1 LCD projector
SD cards, HDMI, VGA and
AV compatibility
1 1:25
3 Laptop
GB,14 inch,cori-7
1 1:25

Model Curriculum
Version:1
Page No.
4 Washing machine Heating: electric,
steam, gas, LPG,
Voltage: 110, 220,
230, 380, 400,
415V Capacity:
15kg, 20kg,
automatic, Manual
5 1:5
5 Dryer machine Cubic Foot Capacity,
Stainless Steel Inner
Drum, Adjustable
Timer Control, PTC
Heating Element
3 1:8
7 Steam Iron Rated Power:
1700w
Water Tank: 300ml
Power Cord: 8ft
12 1:2
8 Iron board Board
Dimension:48x15
inch,
Adjustable
Height: 31-35.5
inch, cover 100%
cotton Height is
adjustable,
12 1:2
9 Cloth Hanger Plastic , Coat, pants,
different clothes
hanger
25 1:1
10 Basket Plastic, Size: 28 x
40 x 52cm, Weight:
550g (30g)
Capacity: 45L
6 1:5
11 Folding table Assembled
size:56*34*23.5(cm)
Folded,
size:56*34*3.5(cm)
3 1:8

Model Curriculum
Version:1
Page No.
LEARNING MODULE 11
MODULE TITLE : Cleaning and operating basic household equipment
MODULE CODE : LSA DWR2 11 0419
safely clean and operate basic household Equipment.
LEARNING OUTCOMES
LO1. Get acquainted with basic household equipment
LO2. Safely Operate basic household Equipment
LO3. Clean and store equipment
MODULE CONTENTS:
1.1. Types of basic household equipment.
1.2. Functions of basic household equipment
LO2. Safely Operate basic household Equipment
2.1. Safety requirement to operate basic household equipment
2.3. Steps to operate basic household equipment
3.1. Procedures to clean basic household equipment
3.2. Proper storage of basic household equipment in designated places
LEARNING METHODS:
• demonstration/simulation
ASSESSMENT METHODS:
• Interview
• Written Test
• Practical exam

Model Curriculum
Version:1
Page No.
• The basic household equipment that needs to be operated by is identified.
• Awareness is developed about the types of tasks that are performed using household
equipment.
LO 2. Safely Operate basic household Equipment
• Equipment is safely connected to the power supply.
• Equipment is operated safely in accordance with manufacturer’s instructions.
• Household equipment is cleaned according to manufacturer’s instructions.
• Cleaned and dried household equipment are stored in their designated places

Model Curriculum
Version:1
Page No.
LSA DWR2 11 0419
Cleaning and Operating Basic Household Equipment
Item
No.
Recommended
Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1 Brewery cleaning equipment
Richard J. Rench
,December 1, 2018
3 1:19
B.
Infrastructure
2. Library 1:30
1. paper A4 1:5
2 Whiteboard Marker Temporary, Plastic, color:
Blue, red, black
1 1:25
general cleaner,
Capacity:250ML/500ML/100
0ML
5 1:5
6 Rags with different color 100% polyester, Size: 32 x
32cm, different solid colors
15 1:2
8 Dust pan with brush, broom Different colors, size 6 1:5
1. Laptop
inch, Cori -7
1 1:25
2 LCD projector
SD cards, HDMI, VGA and
AV compatibility
1 1:25
3. Vacuum cleaner Wet and dry 2 1:13
4
Baskets for garbage (with
different color)
Suitable for household, 3 1:8

Model Curriculum
Version:1
Page No.
5 Container(pail) Medium size 6 1:5
6 Trolley containing trash bin, mop
bucket or upright vacuum
cleaner, Three organizing
shelves
2 1:13
7 caddy standard 2 1:13
8 Mop wringer Capacity: 34L, Colors: blue,
red, yellow
2 1:13
Down width: 30cm
Height: 61cmPrinting: any
words or picture can be
printed
2 1:13
10 Ladder ergonomic design, Smooth
and comfortable height
adjustment
2 1:13

Model Curriculum
Version:1
Page No.
MODULE TITLE : Cleaning and maintaining food preparation, storage and service areas
clean, and maintain areas within a household where food is cooked, served and stored.
LEARNING OUTCOMES
Lo1. Prepare for cleaning household areas
Lo2. Clean and maintain food preparation area
Lo3. Clean and maintain food serving area
Lo4. Clean and maintain food storage area
Lo5. Complete cleaning procedure
MODULE CONTENTS:
LO1. Prepare for cleaning household areas
1.1 Cleaning requirements of food preparation areas, food service areas and food storage
areas
1.2 Components of cleaning task.
1.3 Identifying relevant cleaning equipment and methods.
1.4 Cleaning agents and supplies.
1.5 Use of Personal Protective Equipment (PPE)
LO2. Clean and maintain food preparation area
2.1. Dispose all waste food & litter safely.
2.2. Clean utensils, cutlery and cooking equipment.
2.3. Keep cooking equipment free from grease, dirt and unpleasant odors
2.4. Dry and store in appropriate shelves and cabinets.
2.5. Clean and dry Floor, surfaces, kitchen tops and cooking area
LO3. Clean and maintain food serving area
3.1. Safe dispose of all waste food & litter
3.2. Proper removal and cleaning of used utensils and cutlery from serving area
3.3. Procedure for removing soiled linen/towel, mats, napkin and serviettes for cleaning
3.4. Steps to Replenish cleaned linen as necessary

Model Curriculum
Version:1
Page No.
LO4. Clean and maintain food storage area
4.1. Appropriate steps in cleaning the storage area
4.2. Safe removal disposes all soiled, unhygienic food and litter.
4.3. Clean floor, shelves and cabinets free from excess moisture.
4.4. Maintaining inventory of all stored food and ingredients
LO5. Complete cleaning procedure
5.1. Safe and sensible disposal of waste and spoilage
5.2. use cleaning agents, supplies and replenished when necessary
5.3. store cleaning items, agents and supplies in their designated places
LEARNING METHODS:
• demonstration
ASSESSMENT METHODS:
• Interview/Written Test
LO 1. Prepare for cleaning household areas
• Cleaning requirements of household areas where food is prepared, served and stored are
identified.
• Components of cleaning task are identified and standard of performance clarified with
relevant people such as employer or work supervisor.
• Relevant cleaning equipment and methods are identified.
• Cleaning equipment is chosen depending on components of cleaning task.
• Cleaning agents and supplies appropriate for the task are identified.
• Personal Protective Equipment (PPE) relevant to cleaning tasks are identified and worn
LO 2. Clean and maintain food preparation area
• All waste food and litter are removed and disposed of safely.
• Utensils, cutlery and cooking equipment are cleaned and kept free from grease, dirt and
unpleasant odors.
• Washed utensils, cutlery and cooking equipment are dried and stored in appropriate shelves
and cabinets.
• Floor, surfaces, kitchen tops and cooking area are cleaned and dried.
LO 3. Clean and maintain food serving area

Model Curriculum
Version:1
Page No.
• All waste food and litter are removed and disposed of safely.
• Used utensils and cutlery are removed from serving area for cleaning.
• Soiled linen/towel, mats, napkin and serviettes are removed for cleaning and replenished as
necessary.
• Floor, surfaces and bench/table tops are cleaned and dried
LO 4. Clean and maintain food storage area
• Shelves and cabinets in the storage area are checked for waste, expired and unhygienic
food ingredients, condiments and spices.
• All soiled and unhygienic food and litter are removed and disposed of safely.
• Floor, shelves and cabinets are cleaned and free from excess moisture.
• Inventory of all stored food and ingredients is done and supplies ordered as and when
required.
LO 5. Complete cleaning procedure
• Waste and spoilage from cleaning tasks are disposed of safely, hygienically and in an
environmentally sensible way.
• Cleaning agents and supplies are used in accordance with manufacturers’ instructions and
replenished when necessary.
• Cleaning items, agents and supplies are stored in their designated places.

Model Curriculum
Version:1
Page No.
LSA DWR2 12 0419
Cleaning and maintaining food preparation, storage and service areas
Item
No.
Recomm
ended
Ratio
(Item:
Learner)
2. Textbooks
3. Reference Books
3.1 Household management
Mrs. Isabella Mary Beeton,
December 27, 2012
3 1:8
B.
Infrastructure
2. Library 1 1:30
1. Paper A4 1:5
2
Whiteboard Marker Temporary, Plastic, color: Blue, red,
black
1 1:25
4 Stainless steel Standard 1pack 1:1
100% polyester, Size: 32 x 32cm,
different solid colors
15 1:2
8 Dust pan and sponge Different colors, size 6 1:5
9 Brooms plastic, stainless steel 10 1:3
10 Towel (hand and floor) Cotton, Size: 32 x 32cm 15 1:2
11 Hair cap standard 30 1:1
12 Apron/gown 100% cotton 30 1:1
1. Laptop Ram 2, hard disk 500 GB,14 inch 1 1:25
2 LCD projector
SD cards, HDMI, VGA and AV
compatibility
1 1:25
3 Dish washing machine Standard 2 1:13

Model Curriculum
Version:1
Page No.
4 Trolley containing trash bin, mop bucket or
upright vacuum cleaner, Three
organizing shelves
2 1:13
5 Hand Sweeper floor(manual) Plastic 5 1:5
6 Magic cleaning mop flat plastic Standard 5 1:5
7 Refrigerator Auto-Defrost
, Thermoelectric, No noise
Plastic, Electricity,300L
2 1:12
8 Oven/stove
Dimensions: 600 x 525 x 590mm
With programmable digital timer
Capacity: 60L, Power: 1985W
6-cooking function, Multifunction with
fan assisted, Advanced ventilation
system, Easily clean enameled cooking
chamber
2 1:12
9 Micro wave
220~240V~ 50Hz, 2000W, 45 liters, 4
stages switch heating selection:
Off/Upper heating/Lower heating/Upper
& Lower heating
2 1:12
10 Water boiler 2 1:12
11 Chopping board with color code
easy hanging and handling, size:
20x28x2cm
5 1:5
12 Mixer blinder
plastic, stainless steel, Blade length:
2.5cm, Rated power: 300W, Heating
power: 800W
5 1:5
13 Plates Sizes: 25x12cm set 1:6
14 Cutleries
Knife: 170mm, 3.7g
Fork: 155mm, 4.1g
Tea spoon: 155mm, 3.4g
Soup spoon: 142mm, 4.1g
set 1:6
15 Glass gobblers Water glass, red wine, white wine set 1:6
16 Thermos Voltage: 12/24V DC, Power: 100/200W
Capacity: 450CC
3 1:8
17 Kitchen cabinet
Standard Condition: new
Door finish: PVC-Wrap
Packing: assembly packing/KD packing
all available
Table material: N/A
Style: U style
Color: white
Handle: M307/A214
1 1:25
18 Water dispenser
Sensors to avoid overheating
Hot and cold tanks
Eco-friendly technology
2 1:13

Model Curriculum
Version:1
Page No.
MODULE TITLE : Following basic food safety practices
apply basic food safety practices while preparing, handling and storing food in a household setting.
LEARNING OUTCOMES
Lo1. Identify basic food safety practices in a household setting
Lo2. Maintain personal health and hygiene
Lo3. Prepare and store food safely
Lo4. Dispose food and garbage safely
MODULE CONTENTS:
LO 1. Identify basic food safety practices in a household setting
1.1. Food safety requirements
1.2. Components of food safety
1.3. Food handling, storing and disposal task according to instruction.
LO 2. Maintain personal health and hygiene
2.1.Maintain appropriate personal protective equipment (PPE)
2.2.Follow personal hygiene practices.
2.3.Common health issues in the workplace which may affect work and responsibilities
LO 3. Prepare and store food safely
3.1. Health and safety hazards
3.2. Procedures to report hazards and apply appropriate measures
3.3. Contamination and cross contamination of food
3.4. Packaged and storage of cooked and un-cooked food items
3.5. Maintain work areas regularly.
LO 4. Dispose food and garbage safely
4.1. Proper waste disposal.
4.2. Safety precautions in garbage disposal

Model Curriculum
Version:1
Page No.
LEARNING METHODS:
• demonstration
ASSESSMENTMETHODS:
• Interview
• Written Test
• Practical exam

Model Curriculum
Version:1
Page No.
LO1. Identify basic food safety practices in a household setting
• Food safety requirements in areas within the household where food is prepared, served and
stored are identified.
• Components of food safety are identified, planned and standard of specification of
performance clarified with relevant people such as employer or work supervisor.
LO 2. Maintain personal health and hygiene
• Appropriate Personal Protective Equipment (PPE) and clean clothes are selected and worn.
• Correct personal hygiene practices relevant to handing and storing food are identified and
followed.
• Any personal health issue likely to cause hygiene risk are reported and participation in food
handling and storing is avoided until the risk has passed.
LO3. Prepare and store food safely
• Possible hazards that may affect health and safety relevant to food handling and storing are
identified.
• Hazards are reported and measures are applied where necessary, in consultation with
employer.
• Contamination and cross contamination of food are avoided by application of hygienic work
practices
• Various cooked and un-cooked food items are appropriately packed and stored.
• Work area i.e. food preparation, serving and storage areas are regularly cleaned and
maintained
LO4. Dispose food and garbage safely
• Foodstuffs identified for disposal are kept in a marked area or container.
• Other waste and spoilage is cleaned or kept in appropriate containers for disposal
• Food stuffs and garbage are disposed of promptly and safely.

Model Curriculum
Version:1
Page No.
LSA DWR2 13 0419
Following basic food safety practices
Item
No.
Recommended
Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1 Food safety
Jones & Bartlett, July 19,
2011, 1 edition
5 1:5
B.
Infrastructure
2. Library 1:30
1. Paper A4 1:5
2
Whiteboard Marker Temporary, Plastic, color:
Blue, red, black
1 1:25
4 Hair cap Standard 30 1:1
5 mask Standard 30 1:1
6 Apron/gown Standard 30 1:1
7 Glove Standard 30 1:1
8 Plastic and aluminum follies Standard 30 1:1
9 Towel and wrapping film plastic Standard 30 1:1
10 Hand Soap(liquid) Standard 2L 1:13
11
Available Vegetable
disinfectant
Standard 3 1:8
1. Laptop
inch 1
1:25
compatibility
1 1:25
3 Refrigerator
Auto-Defrost
2 1:12

Model Curriculum
Version:1
Page No.
4 Micro wave 220~240V~ 50Hz, 2000W, 45
liters, 4 stages switch heating
selection: Off/Upper
heating/Lower heating/Upper
& Lower heating
2 1:12
5 First aid kit
First aid guidance: 1-piece
PE tape: 1-piece
Conforming bandages: 2
pieces
Latex examination gloves: 1
pair
First aid dressing: 2 pieces
Scissor: 1-piece
Triangular bandage: 1-piece
Safety pins
Emergency blanket:
golden/silver, Alcohol pads
Iodine pads, Box size: 29 x 18
x 12cm
1 1:25
6 Food shelf /store/ 1 1:25

Model Curriculum
Version:1
Page No.
MODULE TITLE : Organizing and preparing basic food in a domestic setting
NOMINAL DURATION :45Hours
prepare food and ingredients according to basic menus, to meet client’s preference and
requirements.
LEARNING OUTCOMES
Lo1. Identify daily meal requirements
Lo2. Prepare food and beverages
Lo3. Complete post cooking cleans up
MODULE CONTENTS:
LO 1. Identify daily meal requirements
1.1.safety practices when cooking
1.2.Daily meal requirements of employer.
1.3.Developing, communicating and confirming basic menus.
1.4.Catering special dietary needs.
1.5.Techniques of food handling.
LO2. Prepare food and beverages
2.1. Preparing menus appropriately.
2.2. Common recipe to the Arabian countries.
2.3. Steps to operate equipment and utensils.
2.4. Prepare ingredients for menu.
2.5. Method of Cookery
2.6. Preparing beverage according to requirements.
LO3. Complete post cooking cleans up
3.1. Techniques of cleaning and drying equipment and utensils.
3.2. Storage of tools, utensils and equipment location.
3.3. Storage of raw materials and ingredients.
3.4. Replenishing raw materials and ingredients where necessary.

Model Curriculum
Version:1
Page No.
LEARNING METHODS:
• demonstration
ASSESSMENT METHODS:
• Practical exam
ASSESSMENTCRITERIA:
LO1. Identify daily meal requirements
• Daily meal requirements for clients are identified in consultation with employer.
• Basic menus are developed, communicated and confirmed with clients.
• Special dietary needs are identified and catered for.
LO2. Prepare food and beverages
• Menus are prepared using appropriate method
• Recipes are sourced and consulted as and necessary.
• Equipment and utensils required for the type of food to be cooked and according to agreed
menu are selected and prepared for use.
• Ingredients for menus are sourced. Ingredients are prepared
• Food is prepared using appropriate cooking method
• Beverages are prepared according to requirements.
LO3. Complete post cooking cleans up
• Equipment and utensils used for preparing the food is cleaned, dried and stored in
appropriate location.
• Raw materials and ingredients are stored appropriately.
• Raw materials and ingredients are replenished where necessary.

Model Curriculum
Version:1
Page No.
LSA DWR2 14 0419
Organizing and preparing basic food in a domestic setting
Item
No.
Recommende
d Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1 Food selection & preparation
Frank D. Conforti, December 2,
2008,2nd edition
5 1:5
B.
Infrastructure
2. Library 1:30
1. Paper A4 1:5
2
Whiteboard Marker Temporary, Plastic, color: Blue,
red, black
1 1:25
4 Hair cap standard 25 1:1
5 Apron/gown standard 25 1:1
6 Sponge standard 12 1:2
7 Glove standard 30 pair 1:1
8 mask standard 30 1:1
9 Plastic and aluminum follies standard 2 1:13
10 Towel and wrapping film plastic standard 3 1:8
11 Hand Soap(liquid) standard 5 1:5
12
Available Vegetable marinating
disinfectant /like veggie/
standard
1 1:25
1. Laptop Ram 2, hard disk 500 GB,14
inch
1 1:25
compatibility
1 1:25
3 Refrigerator
Auto-Defrost
2 1:12
4 Micro wave
220~240V~ 50Hz, 2000W, 45
heating/Lower heating/Upper &
Lower heating
2 1:12

Model Curriculum
Version:1
Page No.
5 First aid kit First aid guidance: 1-piece
PE tape: 1-piece
Conforming bandages: 2 pieces
Latex examination gloves: 1 pair
Scissor: 1-piece
Safety pins
Emergency blanket: golden/silver,
Alcohol pads
Iodine pads, Box size: 29 x 18 x
12cm
1 1:25
6 Food shelf /store/ standard 1 1:25
7 Boiler standard 1 1:25
8 Mixer /grinder standard 1 1:25
9 Kitchen utensils standard 1 1:25
10 Frying equipment/tifalee/ standard 1 1:25
12 Chopping board easy hanging and handling, size:
20x28x2cm
5 1:5
13 Blender /food processer/ standard 3 1:9
14 Measuring cup Materials: plastic, silicone, Capacity:
200ml/400ml/900ml
1 set 1:5
15 Bowels standard 6 1:5
16 Colander standard 3 1:9
17 Grater standard 2 1:13
18 Fraying pans Handle: SS hollow long handle 5 1:5
19 Meat slicers standard 1 1:25
20 Whisks standard 5 1:5
20 Kitchen tongs standard 5 1:5
21 Hand mixer standard 3 1:9
22 Cookies cutter standard 1 set 1:5
23 Potato ricer standard 2 1:13
24 Zester standard 1 1:25
25 Pastry bag standard 3 1:8
26 Can opener standard 3 1:8
27 Mixing bowls standard 5 1:5
28 Grill standard 3 1:8
29 Toaster standard 1 1:25
30 Coffee making standard 1 1:25
31 Measuring scales (digital) standard 2 1:13
32 Measuring spoon standard 1set 1:5

Model Curriculum
Version:1
Page No.
MODULE TITLE : Serving food and beverage
serve food and beverages in a House hold setting.
LEARNING OUTCOMES
Lo1. Prepare dining area
Lo2. Set dining table according to employer’s preference
Lo3. Prepare food and beverage for serving
Lo4. Serve food and beverage
Lo5. Clean dining area
MODULE CONTENTS:
LO1. Prepare dining area
1.1. Cleaning dining area
1.2. Checking furniture in the dining area.
1.3. Setting and adjusting dining environment..
1.4. Selecting Utensils, glassware, cutlery and table appointments for use.
LO2. Set dining table according to employer’s preference
2.1. Identifying and conforming setting dining table/area .
2.2. Placing Clean table cloth, placemats, napkins and serviettes.
2.3. Providing appropriate Utensils according to type of food and occasion.
2.4. Placing Cutlery on the table based on standard.
2.5. Placing condiments.
2.6. Placing Glasses appropriate to type of beverage.
2.1. LO3. Prepare food and beverage for serving
3.1. Checking temperature and condition of food to be served.
3.2. Serving food attractively in appropriate serving dish.
3.3. serving beverage with appropriate glasses.
3.4. Applying Communication skills to share preference.

Model Curriculum
Version:1
Page No.
LO4. Serve food and beverage
4.1. Applying basic safety and hygiene in serving food and beverage.
4.2. Arranging Sauces, garnishes and condiments .
4.3. Collecting prepared food and beverage from kitchen.
4.4. Checking prepared Food and beverage for presentation and accuracy.
4.5. Serving food and beverage in the correct manner and order
4.6. Maintain personal grooming
LO5. Clean dining area
5.1. Removing Leftover food and used utensils and cutlery.
5.2. Cleaning and wiping dining area.
5.3. Replenishing Condiments and table appointments.
LEARNING METHODS:
• demonstration
ASSESSMENTMETHODS:
• Practical exam

Model Curriculum
Version:1
Page No.
ASSESSMENTCRITERIA:
LO1. Prepare dining area
• Cleanliness of dining area is ensured.
• Furniture in the dining area is checked for safety, comfort and cleanliness.
• Dining environment is set and adjusted to ensure comfort and ambience.
• Utensils, glassware, cutlery and table appointments are selected for use.
LO2. Set dining table according to employer’s preference
• Employer’s preference about setting dining table/area are identified and confirmed.
• Clean tablecloth is placed over the table along with placemats, napkins and serviettes.
• Utensils appropriate to type of food and occasion (if appropriate) are provided.
• Cutlery is placed on the table according to use, standard and type of food.
• Required condiments are placed on the table.
• Glasses appropriate to type of beverage are placed on the table.
LO3. Prepare food and beverage for serving
• Temperature and condition of food to be served are checked.
• Food is served attractively in appropriate serving dishes.
• Beverage is prepared and poured in appropriate glasses for serving.
LO4. Serve food and beverage
• Sauces, garnishes and condiments are arranged on the table.
• Food and beverage prepared for serving are collected from the kitchen and checked
for presentation and accuracy.
• Food and beverage are served in the correct order and manner appropriate for the
type of services.
• Maintain clean personal appearance and pleasant interaction at all times
LO5. Clean dining area
• Leftover food and used utensils and cutlery are removed from the dining table.
• Dining area is cleaned and wiped of excess moisture.
• Condiments and table appointments are replenished as necessary.

Model Curriculum
Version:1
Page No.
LSA DWR2 15 0419
Serving food and beverage
Item
No.
Recommended
Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
3.1 Food and beverage service
JOHAN Cousins, Dennis
sep 26 2014,9th edition
3 1:8
3.1 Food and beverage laws Dr.jag Mohan 3 1:8
3.2 Restaurants, Clubs &bars
red Lawson
2nd edition
5 1:5
3.4 Food &beverage management FredLawson3rd edition 5 1:5
B.
Infrastructure
2. Library 1:30
1. Paper A4 1:5
2. pen plastic ball pen, refill 25 1:1
3. Log book/thermo chart/ Standard 1 1:25
4. Hair cap/heat resistance glove Standard 30 1:1
5. apron/gown/sponge Standard 3
6. Hand towel Standard 5 1:5
7. Plastic and aluminum follies Standard 30 1:5
8.
Towel and wrapping film
plastic
Standard
3 1:8
9. Hand Soap(liquid) Standard 2 1:12
1. Laptop
GB,14 inch, cori-7
1 1:25
2 LCD projector
SD cards, HDMI, VGA and AV
compatibility
1 1:25
3. refrigerator
Auto-Defrost
2 1:12

Model Curriculum
Version:1
Page No.
5 First aid kit First aid guidance: 1-piece
PE tape: 1-piece
Conforming bandages: 2 pieces
Latex examination gloves: 1 pair
Scissor: 1-piece
Safety pins
Emergency blanket:
golden/silver, Alcohol pads
Iodine pads, Box size: 29 x 18 x
12cm
1 1:25
4 Micro wave 220~240V~ 50Hz, 2000W, 45
heating/Lower heating/Upper
& Lower heating
2 1:12
5 Food shelf /store/ Standard 1 1:25
6 Boiling water Standard 2 1:12
7 Mixer /blender Standard 5 1:5
8 Kitchen equipment Standard 6 1:5
9 Deep Frying equipment/”tifalee/” Standard 1 1:25
10 Grill Standard 1 1:25
11 Table cloth Standard 5 1:5
12 Napkin Standard 10 1:3
13 Nephron Standard 5 1:5
14 Condiment /crust Standard 5 1:5
15 Service tray Standard 5 1:5
16 Cutlery Main dish knife, salad fork,
dessert fork, spoon, knife. fish
knife ,fork, soup spoon
10 1:3
17 Glasses Water, white, red wine glass 10 1:3
18 Plate Different size 10 1:3

Model Curriculum
Version:1
Page No.
MODULE TITLE : Providing domestic security service
MODULE DESCRIPTION : This module describes knowledge, skills and attitude required to work
as domestic security in compliance with residential procedural requirements. It requires the ability
to identify respond and report security risk situation following and procedural requirements.
LEARNING OUTCOMES
Lo1. Comply residence procedural requirements
Lo2. Identify and report security risk situation
Lo3. Control access and identification
MODULE CONTENTS:
Lo1. Comply residence procedural requirements
1.1 Appropriate PPE for guard
1.2 Procedure on checking and clearing the road way before opening the vehicle gate to the
occupant
1.3 procedural requirements to domestic security
1.4 Reviewed Assignment instructions
1.5 Legal and procedural compliance considerations.
Lo2. Identify and report security risk situation
2.1. Potential security risks of the work environment
2.2. General procedures for monitoring security of the work environment.
2.3. Procedures for reporting security risks
2.4. Communication channels and modes
2.5. Appropriate Communication equipment
2.6. Steps to verify source of information according to residence requirements
2.7. Types of report.
Lo3. Control access and identification
3.1. Key Control
3.2. Checking identification documents
3.3. Verification process for persons entering premises or restricted areas
3.4. control Issues and return of entry passes
3.5. Procedures to report and record un authorized entry attempts.
3.6. Steps to check entry of incoming/outgoing pedestrians, visitors, and clients
3.7. Receive and Escort visitors.

Model Curriculum
Version:1
Page No.
LEARNING METHODS:
ASSESSMENT METHODS:
• Observation/Demonstration/ simulation with Oral Questioning
• Practical exam

Model Curriculum
Version:1
Page No.
LO1. Comply residence procedural requirements
• The range procedural requirements relevant to domestic security are identified.
• Assignment instructions are reviewed to identify legal and procedural compliance
considerations.
• Own understanding procedural requirements is discussed with relevant persons to ensure
consistency of understanding.
• Own work performance and conduct have been demonstrated with a commitment to
compliance with applicable procedural requirements.
LO 2. Identify and report security risk situation
• Potential security risks relevant to own work environment are identified and used.
• General procedures for monitoring security of the work environment are identified and used.
• Procedures for reporting security risks are explained.
• Communication channel sand modes are identified and used.
• Communication equipment appropriate to the purpose is identified and used.
• Source of information is verified according to Residence requirements
• Reports are prepared in accordance to 5Ws and 1H prepared.
• Action on reports submitted is constantly checked
LO3. Control access and identification
• Gender awareness and development
• Persons entering premises or restricted areas are verified by checking relevant details on
identification documents.
• Issues and return of entry passes are controlled according to domestic assignments
instructions.
• Persons attempting to gain entry without authorization are reported and recorded, as
appropriate.
• Check entry of incoming/outgoing pedestrians, visitors, and clients are implemented in
accordance with residence policies and regulations.
• Visitors are received and escorted according to assignment instructions.

Model Curriculum
Version:1
Page No.
LSA DWR2 16 0419
Provide domestic security service
Item
No.
Recommended
Ratio
(Item: Learner)
2. Textbooks
3. Reference Books
B.
Infrastructure
2. Library 1:30
1. paper A4 1:5
3. pen plastic ball pen, refill 25 1:1
4 Log book Standard 1 1:25
5 Incident book Standard 1 1:25
6 uniform Standard 1 1:25
1. Laptop
GB,14 inch 1
1:25
2 LCD projector SD cards, HDMI, VGA and
AV compatibility
1 1:25
3. Torch battery
Plastic, Waterproof: Dive
depth: underwater 70 meters
Brightness: 220lm, Distance:
250-500 meters
3 1:8
4 whistle Standard 30 1:1
5 Security stick Standard 3 1:8
6 Hand held metal detector Standard 2 1:12
7 Mobile/radio Standard 2 1:12
8 Car searching device Standard 2 1:12
9 Security camera Standard 2 1:12
7 First aid kit Standard 1 1:25

Model Curriculum
Version:1
Page No.
MODULE TITLE : Participating in workplace communication in a domestic work environment
MODULE CODE : LAS DWR2 M17 0419
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace requirements.
LEARNING OUTCOMES
At the end of the module, the trainee / learner will be able to:
Lo1. Obtain and convey workplace information
Lo2. Participate in workplace meetings and discussions
Lo3. Complete relevant work-related documents
MODULE CONTENTS:
LO1. Obtain and convey workplace information
1.1. Accessing information from appropriate sources.
1.2. Using effective questioning, listening and speaking skill.
1.3. Appropriate medium to transfer information and ideas.
1.4. Appropriate non- verbal communication.
1.5. Appropriate lines of communication with
1.5.2 Supervisors
1.5.2 Colleagues.
1.6. Workplace procedures for the location and storage of information.
1.7 Carrying out personal interaction.
LO2. Participate in workplace meetings and discussions.
2.1. Attending team meetings.
2.2. Expressing own opinions.
2.3. Listening others without interruption.
2.4. Making meeting inputs consistent with.
2.4.1 Meeting purpose
2.4.2 protocols
2.5. Conducting Workplace interactions.

Model Curriculum
Version:1
Page No.
2.6. Asking and responding questions about workplace procedures.
2.7. Interpreting and implementing meeting outcomes.
LO3. Complete relevant work-related documents
3.1. Range of forms relating to conditions of employment.
3.2. Recording workplace data.
3.3. Using basic mathematical processes.
3.4. Identifying and acting on errors in recording on forms.
3.5. Completing requirements of reporting.
LEARNING METHODS:
ASSESSMENT METHODS:
• Observation/Demonstration/ simulation with Oral Questioning
• Practical exam

Model Curriculum
Version:1
Page No.
LO1 Obtain and convey workplace information
• Specific and relevant information is accessed from appropriate sources
• Effective questioning, active listening and speaking skills are used to gather and convey
information
• Appropriate medium is used to transfer information and ideas
• Appropriate non- verbal communication is used
• Appropriate lines of communication with supervisors and colleagues are identified and
followed
• Defined workplace procedures for the location and storage of information are used
• Personal interaction is carried out clearly and concisely
LO 2 Participate in workplace meetings and discussions
• Team meetings are attended on time
• Own opinions are clearly expressed and those of others are listened to without
interruption
• Meeting inputs are consistent with the meeting purpose and established protocols
• Workplace interactions are conducted in a courteous manner
• Questions about simple routine workplace procedures and matters concerning working
conditions of employment are asked and responded to
• Meetings outcomes are interpreted and implemented
LO 3 Complete relevant work-related documents
• Range of forms relating to conditions of employment are completed accurately and legibly
• Workplace data is recorded on standard workplace forms and documents
• Basic mathematical processes are used for routine calculations
• Errors in recording information on forms/ documents are identified and properly acted
upon
• Reporting requirements to supervisor are completed according to organizational
guidelines

Model Curriculum
Version:1
Page No.
Annex: Resource Requirements
LAS DWR2 M17 0419
Participating in Workplace Communication A Domestic Work Environment
Item
No.
Category/Item
Description/
Specifications
Quantity
(pc.
/participant)
Recommended Ratio
(Item: Trainee)
1 TTLM. 25 1:1
2 Textbook
any book related
to
communications
25 1:1
3 Reference book
any book related
to
communications
25 1:1
B.
Infrastructure
1 Lecture room / work shop
Suitable for
training
25
1 Copy paper
A4 size With
sufficient
1:1

Model Curriculum
Version:1
Page No.
LEARNING MODULE 18
Logo of TVET
Provider
MODULE TITLE : Working in team environment in domestic setting
MODULE CODE : LAS DWR2 M18 0419
MODULE DESCRIPTION : This module covers the skills, knowledge and attitudes to identify
role and responsibility as a member of a team
LEARNING OUTCOMES
At the end of the module, the trainee / learner will be able to:
LO1 Describe team role and scope
LO2 Identify own role and responsibility within team
LO3 Work as a team member
MODULE CONTENTS:
LO1: Describe team role and scoop
1.1. Sources of information
1.2. Role and objective of the team.
1.3. Team parameters relationships and responsibilities from
1.3.1 Team discussions
1.3.2 Appropriate external sources
LO2: Identify own role and responsibility within team
2.1. Identifying individual role and responsibilities.
2.2. Roles and responsibility of other team members.
2.3. Reporting relationships within the team and external to team
LO3. Work as a team member
3.1. Using effective and appropriate forms of communications.
3.2. Undertaking interactions with team members.
3.3. Identifying individual competencies and workplace context.
3.4. Making effective and appropriate contributions to team.
3.5. Observing Protocols in reporting.
3.6. Making contribution to the development of team work plans.

Model Curriculum
Version:1
Page No.
LO1 Describe team role and scope
• The role and objective of the team is identified from available sources of information
• Team parameters, reporting relationships and responsibilities are identified from
team discussions and appropriate external sources
LO2 Identify own role and responsibility within team
• Individual role and responsibilities within the team environment are identified
• Roles and responsibility of other team members are identified and recognized
• Reporting relationships within team and external to team are identified
LO3 Work as a team member
• Effective and appropriate forms of communications used and interactions
undertaken with team members who contribute to known team activities and
objectives
• Effective and appropriate contributions made to complement team activities and
objectives, based on individual skills and competencies and workplace context
• Observed protocols in reporting using standard operating procedures
• Contribute to the development of team work plans based on an understanding of
team’s role and objectives and individual competencies of the members.

Model Curriculum
Version:1
Page No.
Annex: Resource Requirements
LAS DWR2 M18 0419
Working in Team Environment in Domestic Setting
Item
No.
Category/Item
Description/
Specifications
Quantity
(pc./participant
)
Recommended
Ratio
(Item: Trainee)
1 TTLM. 25 1:1
2 Textbook
any book related
to WTE
25 1:1
3 Reference Books
any book related
to WTE
25 1:1
4
Journals/Publications/Maga
zines
-
B.
Infrastructure
1 Lecture room/work shop
Suitable for
training
1:25
2 Library
With sufficient
reference books
1 Copy paper
A4 size With
sufficient
1:1

Final Domestic Level II curriculum.pdf

Final Domestic Level II curriculum.pdf

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Final Domestic Level II curriculum.pdf