Final Domestic (short term training ) curriculum.doc

Ethiopian TVET-System
Model Curriculum
Domestic work
(Short Term Training)
Based on
Occupational Standard (OS)

Ethiopian TVET System
Model Curriculum
DOMESTIC WORK
Version:2
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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DOMESTIC WORK
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TVET-Program Design
1.1.TVET-PROGRAM TITLE: DOMESTIC WORK (SHORT TERM TRAINING)
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, Maintain
health, safety and security in a domestic work, Use Arabic language to communicate
in a domestic work setting, Apply Basic Cleaning Principles to perform cleaning
task,Clean and Maintain House in a Domestic Setting, Wash and Iron clothes linens
and fabrics,Follow Basic Food Safety Practices, Organize and Prepare Food in a
Domestic Setting,Serve Food and Beverage, Provide Domestic Security Service 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 02 0419 Maintain health, safety and security in a domestic work
LSA DWR2 05 0419 Use Arabic 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 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
LSA DWR2 19 0419 Develop Business Practice Domestic Setting
1.4.Duration of the TVET-Program
The Program will have duration of 329 hours including the on-the-job practice or
cooperative training time.

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1.5.Target Groups
Any citizen who meets the entry requirements under items 1.6 and capable of
participating in the learning activities is entitled to take part in the Program.
1.6.Entry Requirements
The prospective participants of this program are required to fulfill the following
requirement :
 Age must be 18 years and above
 Must Complete at least grade 8
1.7.Mode of Delivery
This TVET-Program is characterized as a short-term 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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1.8. TVET-Program Structure
Unit of Competence Module Code & Title Learning Outcomes
Duration
(In Hours)
LSA DWR2 02 0419 Maintain health,
safety and
security in a
domestic work
LSA DWR2 M01 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 05 0419 Use Arabic
language to
communicate
in a domestic
work setting
LSA DWR2 M02 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
 Use language effectively to
communicate in difficult
situations
40
LSA DWR2 07 0419 Apply Basic
Financial
Literacy
LSA DWR2 M03 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 M04 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 M050419 Cleaning and
maintaining house
in a domestic
setting
 Prepare for cleaning
 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 M06 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 13 0419 Follow basic
food safety
practices
LSA DWR2 M07 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
20

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 Dispose food and garbage
safely
LSA DWR2 14 0419 Organize and
prepare food in
a domestic
setting
LSA DWR2 M08 0419 Organizing and
preparing food in
a domestic
setting
 Identify daily meal
requirements
 Prepare food and
beverages
 Complete post cooking
cleans up
45
LAS DWR2 15 0419 Serve food and
beverage
LAS DWR2 M09 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 M10 0419 Providing
domestic security
service
 Comply residence
procedural requirements
 Identify and report security
risk situation
 Control access and
Identification
24

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LSA DWR2 19 0419 Develop
Business
Practice
Domestic
Setting
LSA DWR2 M11 0419 Developing
Business Practice
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
*The time duration (Hours) indicated for the module should include all activities in and out of the TVET institution.

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1.9. 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.
1.10. 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 01 Logo of TVET Provider
TVET-PROGRAMME TITLE: Domestic work level II
MODULE TITLE : Maintaining health, safety and security in a domestic work
MODULE CODE : LSA DWR2 M01 0419
NOMINAL DURATION : 20 Hours
MODULE DESCRIPTION : This module describes the knowledge, skills and attitude required to
maintain health, safety and Security in a Domestic work environment.
LEARNING OUTCOMES
At the end of the module the learner will be able to:
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
2.2.2. fire evacuation plan
2.3. 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

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4.3. Employees right and responsibilities at work.
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:
 Lecture /discussion
 Demonstration/Simulation
 Individual practice
 Role playing
 Case studies
ASSESSMENT METHODS:
 Interview
 Written Test
 Observation/Demonstration with Oral Questioning
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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ANNEX: RESOURCE REQUIREMENT
LSA DWR2 M01 0419
Maintaining health, safety and security in a domestic work
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 HACCP, food safety Manual,
John wilely and
sons Inc. NY
1995
3 1:9
B.
Learning Facilities &
Infrastructure
1. Lecture Room 6mx9m 1 1:25
2. Library 1 1:30
C. Consumable Materials
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
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
1 1:25
4 Fire extinguisher
volume: 2.75L,
weight: 3.6kg 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:
 Lecture /discussion
 Demonstration/ Simulation
 Individual activity
 Role playing

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ASSESSMENT METHODS:
 Interview
 Written Test
 Oral Questioning
 Observation/Demonstration
 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 M02 0419
Using Arabic language to communicate in a domestic work setting
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
1 1:25

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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
 Individual activity
 Case study
ASSESSMENT METHODS:
 Interview
 Written Test

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 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

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LSA DWR2 M03 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
Temporary, Plastic, color:
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

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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
LEARNING METHODS:
 lecture /discussion
 demonstration/ simulation
 individual practice

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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.

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DOMESTIC WORK
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Page No.
LSA DWR2 M04 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 C Branson
&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,
microfiber
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

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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
1
1:25
12 Flash
360° rotation covering and
protecting, waterproof,32GB
3
13 CD CD-R, CD-RW 6 1:5

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DOMESTIC WORK
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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

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DOMESTIC WORK
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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
DOMESTIC WORK
Version:2
Page No.
ANNEX RESOURCE REQUIREMENT
LSA DWR2 M05 0419
Cleaning and maintain house in domestic setting
Item
No.
Category/Item Description/ Specifications Quantity
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
Temporary, Plastic, color:
Blue, red, black
1 1:25
4 Detergents and spray
general cleaner,
Capacity:250ML/500ML/100
0ML
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 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
DOMESTIC WORK
Version:2
Page No.
5 caddy Standard 2 1:13
6 Mop wringer 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
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
15 Tv
Outdoor waterproof level IP65 sunlight
readable,55-inch, compatible flash, VGA
cable, flat screen
3
16 Dining table
solid wood, very durable and stable
When match a fabric-wooden dining
chair
3

Model Curriculum
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
Page No.
LSA DWR2 M06 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
2 Pen plastic ball pen, refill 25 1:1
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
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
Page No.
LEARNING METHODS:
 demonstration
ASSESSMENT METHODS:
 Interview
 Written Test
 Practical exam

Model Curriculum
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
Page No.
LSA DWR2 07 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
3 Pen plastic ball pen, refill 25 1:1
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
Ram 2, hard disk 500 GB,14
inch 1
1:25
compatibility
1 1:25
3 Refrigerator
Auto-Defrost
, Thermoelectric, No noise
Plastic, Electricity,300L
2 1:12

Model Curriculum
DOMESTIC WORK
Version:2
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/ Standard 1 1:25

Model Curriculum
DOMESTIC WORK
Version:2
Page No.
MODULE TITLE : Organizing and preparing basic food in a domestic setting
MODULE CODE : LSA DWR2 08 0419
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
DOMESTIC WORK
Version:2
Page No.
LEARNING METHODS:
 demonstration
ASSESSMENT METHODS:
 Interview/Written Test
 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
DOMESTIC WORK
Version:2
Page No.
LSA DWR2 08 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
2
LCD projector SD cards, HDMI, VGA and AV
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
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
Page No.
LSA DWR2 09 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
DOMESTIC WORK
Version:2
Page No.
4 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
5 Micro wave 220~240V~ 50Hz, 2000W, 45
heating/Lower heating/Upper
& Lower heating
2 1:12
6 Food shelf /store/ Standard 1 1:25
7 Boiling water Standard 2 1:12
8 Mixer /blender Standard 5 1:5
9 Kitchen equipment Standard 6 1:5
10 Deep Frying equipment/”tifalee/” Standard 1 1:25
11 Grill Standard 1 1:25
12 Table cloth Standard 5 1:5
13 Napkin Standard 10 1:3
14 Nephron Standard 5 1:5
15 Condiment /crust Standard 5 1:5
16 Service tray Standard 5 1:5
17 Cutlery Main dish knife, salad fork,
dessert fork, spoon, knife. fish
knife, fork, soup spoon
10 1:3
18 Glasses Water, white, red wine glass 10 1:3
19 Plate Different size 10 1:3

Model Curriculum
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
Page No.
LEARNING METHODS:
 demonstration /simulation
ASSESSMENT METHODS:
 Observation/Demonstration/ simulation with Oral Questioning
 Practical exam

Model Curriculum
DOMESTIC WORK
Version:2
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
DOMESTIC WORK
Version:2
Page No.
LSA DWR2 10 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
DOMESTIC WORK
Version:2
Page No.
LEARNING MODULE 11
Logo of TVET
Provider
MODULE TITLE : Developing business practice in domestic setting
MODULE DESCRIPTION : This module covers knowledge, skills and attitude required to
establish a business operation from a planned concept. It includes researching the feasibility of
establishing a business operation, planning the setting up of the business, implementing the plan
and reviewing operations once commenced, customer handling, developing and maintaining
business relationships
LEARNING OUTCOMES
At the end of the module, the trainee / learner will be able to:
LO1. Identify business opportunity
LO2. Identify personal business skills
LO3. Plan for establishment of business operation
LO4. Implement establishment Plan
LO5. Review implementation process
MODULE CONTENTS:
LO1: Identify business opportunity
1.1. Investigating and identifying business opportunities.
1.2. Feasibility study on business viability.
1.3. Market research on product or service.
1.4. Seeking assistance of specialist and relevant parties
1.5. Impact of emerging or changing technology
1.6. Assessing practicability of business opportunity line with
1.6.1 Risk
1.6.2 Return
1.6.3 Resources available
1.7. Completing business plan for operation

Model Curriculum
DOMESTIC WORK
Version:2
Page No.
LO2: Identify personal business skills
2.1 Financial and business skills.
2.2 Assessing and matching Personal skills/attributes.
2.3 identifying and assessing business risks.
LO3: Plan for establishment of business operation
3.1. Determining & documenting business structure & operations.
3.2. Developing & documenting procedures to guide operations.
3.3. Securing financial backing.
3.4. Business legal and regulatory requirements.
3.5. Human & physical resources to commence business operation
3.6. Developing and implementing recruitment strategies.
LO4 Implement establishment Plan
4.1. Marketing of business operation
4.2. Obtaining physical and human resources
4.3. Establishing Operational unit for support and coordination
4.4. Developing and implementing process of Monitoring
4.5. Legal documents
4.5.1 Maintenance
4.5.2 Recording
4.5.3 updating
4.6. Negotiating & securing Contractual procurement rights for
4.6.1 Goods and services
4.6.2 contracts with relevant people,
4.7. Options for leasing/ownership of business premises.
4.8. completing contractual arrangements.
LO5 Review implementation process
5.1. Reviewing process in implementation of business operation.
5.2. Identifying improvements in business operation.
5.3. Implementing and monitoring improvements.

Model Curriculum
DOMESTIC WORK
Version:2
Page No.
LO1. Identify business opportunities and business skills
 The concept of paradigm shifts and means of divergent thinking are elaborated and
strategies to look beyond the boundaries are discussed.
 Unusual business opportunities are identified.
 Feasibility on business skills and personal attributes is assessed and matched against
those perceived as necessary for a particular business opportunity.
 New behavior on how problems can be the pivotal source of business opportunity is
elaborated and experience taken.
 Assistance sought with feasibility study of specialist and relevant parties is discussed, as
required.
 Impact of emerging or changing technology, including e-commerce, on business
operations is evaluated.
 Practicability of business opportunity is assessed in line with perceived business risks,
returns sought, personal preferences and resources available.
 Business plan is revised in accordance with the identified opportunities.
LO2. Plan for establishment of business operation
 Organizational structure and operations are determined and documented.
 Procedures are developed and documented to guide operations.
 Financial backing is secured for business operation.
 Business legal and regulatory requirements are identified and compiled.
 Human and physical resources required to commence business operation are
determined.
 Recruitment and procurement strategies are developed.
LO3. Implement Business Development Plan
 Physical and human resources are obtained to implement business operation.
 Operational unit is established to support and coordinate business operation.
 Simulations on the development plan are well discussed and understood.
 Implementation manual is discussed and understood.
 Marketing the business operation is undertaken.
 Monitoring process is developed and implemented for managing operation.

Model Curriculum
DOMESTIC WORK
Version:2
Page No.
 Legal documents are carefully maintained and relevant records kept and updated to
ensure validity and accessibility.
 Contractual procurement rights for goods and services including contracts with relevant
people are negotiated and secured as required in accordance with the business plan.
 Options for leasing/ownership of business premises are identified and contractual
arrangements completed in accordance with the business plan
LO4. Review implementation process and take corrective measures
 Review process is developed and implemented for implementation of business
operation.
 Improvements in business operation and associated management process are identified.
 Identified improvements are implemented and monitored for effectiveness.
LO5. Establish contact with customers and clarify needs of customer
 Persuasion strategies are developed and discussed.
 Welcoming customer environment is maintained and Customer is greeted warmly
according to enterprise policies and procedures.
 Information is provided to satisfy customer needs.
 Information on customers and service history is gathered for analysis.
 Customer data is maintained to ensure database relevance and currency.
 Customer needs are accurately assessed against the products/services of the
enterprise.
 Customer details are documented clearly and accurately in required format.
 Negotiations are conducted in a business-like and professional manner.
 Benefits for all parties are maximized in the negotiation through use of established
techniques and in the context of establishing long term relationships.
 The results of negotiations are communicated to appropriate colleagues and
stakeholders within appropriate timeframes.
 Opportunities to maintain regular contact with customers are identified and taken-up.
LO6 Develop and Maintain Business Relationship
 Features and benefits of products/services provided by the enterprise are described/
recommended to meet customer needs.

Model Curriculum
DOMESTIC WORK
Version:2
Page No.
 Alternative sources of information/advice are discussed with the customer.
 Information needed is pro-actively sought, reviewed and acted upon to maintain sound
business relationships.
 Agreements are honored within the scope of individual responsibility.
 Adjustments to agreements are made in consultation with the customer and information
shared with appropriate colleagues.
 Relationships are nurtured through regular contact and use of effective interpersonal
and communication styles.

Model Curriculum
DOMESTIC WORK
Version:2
Page No.
Annex: Resource Requirements
LSA DWR2 M11 0419
Developing business practice in domestic setting
Item
No.
Category/Item
Description/
Specifications
Quantity
(pc./participa
nt)
Recommended
Ratio
(Item: Trainee)
1
TTLM(session plan,
Operation sheet ,job sheet,
progress chart and trainees
result record book ) etc.
25 1:1
2 Textbook 25 1:1
3 Reference Books 25 1:1
4
Journals/Publications/Maga
zines
-
B.
Infrastructure
1 Lecture room Std -
2 Library
With
sufficient
reference
books
-
1 Copy paper A4 size 25:1

Model Curriculum
DOMESTIC WORK
Version:2
Page No.
Acknowledgement
The Ministry of Education wishes to extend thanks and appreciation to the many
representatives of business, industry, academe and government agencies who
donated their time and expertise to the development of this Model Curriculum for the
TVET Program DOMESTIC WORK Level II
The experts who developed the curriculum
1. Marie Ayalew
2. Nigste Kidane
3. Kinfe Edey (Major)
4. Esuendale Alemneh
5. Etenesh G/selassie
6. Daniel Ameyu
The (School name represented by the teacher)
1. G/Winget Poly Technic College
2. Entoto Poly Technic College
3. Senay Security Services Training Center
4. Entoto Poly Technic College
5. Returnee migrant Domestic work
6. Misrak Poly Technic College
We would like also to express our appreciation to the following Staff and Officers of
Ministry of Education and Engineering Capacity Building Program (ecbp) who
facilitated the development of this curriculum –
This model curriculum was developed on the ______________ at ______________.

Final Domestic (short term training ) curriculum.doc

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Final Domestic (short term training ) curriculum.doc