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TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
M A X I M A
TECHNICAL AND SKILLS TRAINING INSTITUTE INC.
#20 Perez Boulevard, Dagupan City, Pangasinan
CARLITO S. SENDAYDIEGO
TRAINER
FOOD AND BEVERAGE SERVICES NC II
What is Competency Based Training (CBT)?
It is a training delivery mode
that focuses on the
competency development of
the learner as a result of the
training.
7 PRINCIPLES
OF COMPETENCY
BASED TRAINING
PRINCIPLE ONE
Course Design is based on
competency standards set by
the industry or recognized
industry sector;
⮚Competency standards indicates the
skills needed in the industry
PRINCIPLE TWO
Training delivery is learner-
centered and should accommodate
individualized and self-paced
learning strategies
⮚Trainees are treated as individual learners with
different characteristics, learning styles
and training needs
⮚Training is at your own pace or speed
PRINCIPLE THREE
Training can be done on actual
workplace setting, simulation of
a workplace and/or through
adoption of modern technology;
PRINCIPLE FOUR
Assessment is based in the
collection of evidence of the
performance of work to the industry
required standard.
⮚ Grades are not the basis of the trainee’s
competency; it is based on the satisfaction
of the criteria/evidences which are collected
through an institutional competency evaluation
PRINCIPLE FIVE
Assessment of competency
takes the trainee’s knowledge
and attitude into account but
requires evidence of actual
performance of the competency
as the primary source of
evidence;
EVALUATION AND ASSESSMENT
WRITTEN TEST COMPUTER BASED
ASSESSMENT
PERFORMANCE
TEST
PRINCIPLE SIX
Training program allows for
Recognition of Prior Learning (RPL)
or current competencies.
⮚ Current competencies acquired through
training or work experience are recognized
before training through a validation process
so that the trainer can provide activities
that match the learning level of each trainee
PRINCIPLE SEVEN
Training completion is
based on satisfactory
performance of all
specified competencies
EVALUATION AND ASSESSMENT
TRAINEE’S
RECORD BOOK
ACHIEVEMENT
CHART
PROGRESS
CHART
Role of the CBT Trainee
Selects on what
competency to
start
Progresses at
their own rate
Request to
receive credits
on what they
know
Decides on when
they are ready to
demonstrate
mastery
Learn according
to their
interest, needs
and abilities
Evaluates own
performance
Compete
against industry
standards
Choose how they
want to learn
individually
Role of the CBT Trainer
Serves as a team member to determine
what is to be learned
Stimulates trainees’ motivation
Manages learning; a facilitator of the
learning
Diagnose and solves learning problems
Evaluates student achievement Installs confidence in the learner by
providing experiences where learners
may succeed
Accepts responsibility along with the
student for the tasks learned or not
learned
COMPETENCY BASED TRAINING (CBT)
DELIVERY/ PROCESS FLOW / FLOW CHART
Trainee enters
program
• Administer RPL
• Orientation
• Role of trainer/trainee
Trainee selects
competency
and receive
instructions
• Administer Learning
Contract
• Organize learning strategy
• Provide materials
• Introduce CBLM materials
• Introduce the Use of
Achievement Progress
Report
Review
learning
package
View
multimedia
materials
Use manuals
Observe
demonstratio
n
Practice skills
in
workshop
Receive
assistance
and
advise
Trainee
attempts
task
Trainer
observes
performance
Trainee
Rates own
performance
Trainer
Rates
performance
YES
Have
comple
ted
all the
compet
encies
?
YES
Institutiona
l
Assessmen
t
Undergo
Nat’l
Assessment
Trainee
exits
program
Have
enough
Compe
tency/i
es
been
achiev
ed?
YES
Trainee
exits
program
Undergo
Nat’l
Assessmen
t
Trainee
exits
program
NO
NO
NO Satisfa
ctorily
Perfor
med
Compe
tency?
Trainee enters
ANOTHER
Program/
JOB
OPPURTUNITIES
Institutional
Assessment
FOOD AND BEVERAGES SERVICES NC
II
Qualification consists of
competencies that a person
prepare the dining room/
restaurant area foe service.
Welcome guests and take food and
beverage orders. Promote food
and beverage service to guests.
Provide room service, and receive
and handle guests concerns.
FOOD AND BEVERAGE SERVICES NCII
COURSE STRUCTURE
BASIC COMPETENCIES (18 HOURS)
UNITS OF COMPETENCY
NOMINAL
DURATION
(HOURS)
1. Participate In Workplace Communication 4
2. Work In A Team Environment 4
3. Practice Career Professionalism 5
4. Practice Occupational Health And Safety Procedures 5
COMMON COMPETENCIES
(18 HOURS)
UNITS OF COMPETENCY
NOMINAL DURATION
(HOURS)
1. Develop And Update Industry Knowledge 4
2. Observe Workplace Hygiene Procedure 3
3. Perform Computer Operations 4
4. Perform Workplace Safety Practices 3
5. Provide Effective Costumer Service 4
CORE COMPETENCIES
(320 HOURS)
UNITS OF COMPETENCY NOMINAL
(HOURS)
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE 100
2. WELCOME GUEST AND TAKE FOOD AND BEVERAGE ORDERS 40
3. PROMOTE FOOD AND BEVERAGE PRODUCTS 40
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS 30
5. PROVIDE ROOM SERVICE 60
6. RECEIVE AND HANLE GUEST CONCERNS 50
COMPETENCY
BASED LEARNING
MATERIAL
(CBLM)
Competency Based Learning
Material
• Is simply a well-designed and
carefully developed learning
materials that give trainees
detailed instructions to guide
them through the learning
process.
Parts of CBLM
1. Front Page - the module title, qualification,
unit of competency, name and logo of school
and other related information
2. Trainee’s Guide on How to Use the CBLM
3. List of Competencies
4. Module Content - it contains unit of
competency, module title/descriptor,
nominal duration, learning outcome and
assessment criteria
Parts of CBLM
5. Learning Outcome Summary
6. Learning Experiences - it contains the
learning activities and special
instructions
7. Instructions Sheets
Instruction Sheets of CBLM:
1. Information Sheet - is primarily designed to
deliver pertinent information needed in the
attainment of a learning outcome
2. Self-checks - are set of questions that would
verify the acquisition of knowledge stated in
the learning objectives
3. Answer Keys - are essential feedback tools. This
allows for immediate feedback.
4. Task Sheet - set of instructions telling
the trainee to perform a single task
5. Operation Sheet - is a set of
instructions for the operation or use of
a particular machine or equipment.
6. Job Sheet - is a set of instructions for
performance of a job.
- A combination of tasks and/or
operations needed to develop a product
or performance of a service or a
combination of both
•7. Performance Criteria Checklist
- this will give immediate
feedback of the performance of
the trainee
Facilities/Equipment/Tools for Learning:
• CBLM (Competency Based Learning Materials)
• Computer Desktop/Laptop
• SMART TV set with HDMI port for film viewing; or
• Projector for related presentation/discussion
• Portable Speaker for listening comprehension
• Electronic tools/equipment and facilities
• Tools, Materials, Equipment and Consumables for
task to be performed
LET’S HAVE TOUR!
THANK YOU FOR
LISTENING ☺

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11.-MICROTEACHING2022.pptx

  • 1. TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY M A X I M A TECHNICAL AND SKILLS TRAINING INSTITUTE INC. #20 Perez Boulevard, Dagupan City, Pangasinan CARLITO S. SENDAYDIEGO TRAINER FOOD AND BEVERAGE SERVICES NC II
  • 2. What is Competency Based Training (CBT)? It is a training delivery mode that focuses on the competency development of the learner as a result of the training.
  • 4. PRINCIPLE ONE Course Design is based on competency standards set by the industry or recognized industry sector; ⮚Competency standards indicates the skills needed in the industry
  • 5. PRINCIPLE TWO Training delivery is learner- centered and should accommodate individualized and self-paced learning strategies ⮚Trainees are treated as individual learners with different characteristics, learning styles and training needs ⮚Training is at your own pace or speed
  • 6. PRINCIPLE THREE Training can be done on actual workplace setting, simulation of a workplace and/or through adoption of modern technology;
  • 7. PRINCIPLE FOUR Assessment is based in the collection of evidence of the performance of work to the industry required standard. ⮚ Grades are not the basis of the trainee’s competency; it is based on the satisfaction of the criteria/evidences which are collected through an institutional competency evaluation
  • 8. PRINCIPLE FIVE Assessment of competency takes the trainee’s knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source of evidence;
  • 9. EVALUATION AND ASSESSMENT WRITTEN TEST COMPUTER BASED ASSESSMENT PERFORMANCE TEST
  • 10. PRINCIPLE SIX Training program allows for Recognition of Prior Learning (RPL) or current competencies. ⮚ Current competencies acquired through training or work experience are recognized before training through a validation process so that the trainer can provide activities that match the learning level of each trainee
  • 11. PRINCIPLE SEVEN Training completion is based on satisfactory performance of all specified competencies
  • 12. EVALUATION AND ASSESSMENT TRAINEE’S RECORD BOOK ACHIEVEMENT CHART PROGRESS CHART
  • 13. Role of the CBT Trainee Selects on what competency to start Progresses at their own rate Request to receive credits on what they know Decides on when they are ready to demonstrate mastery Learn according to their interest, needs and abilities Evaluates own performance Compete against industry standards Choose how they want to learn individually
  • 14. Role of the CBT Trainer Serves as a team member to determine what is to be learned Stimulates trainees’ motivation Manages learning; a facilitator of the learning Diagnose and solves learning problems Evaluates student achievement Installs confidence in the learner by providing experiences where learners may succeed Accepts responsibility along with the student for the tasks learned or not learned
  • 15. COMPETENCY BASED TRAINING (CBT) DELIVERY/ PROCESS FLOW / FLOW CHART Trainee enters program • Administer RPL • Orientation • Role of trainer/trainee Trainee selects competency and receive instructions • Administer Learning Contract • Organize learning strategy • Provide materials • Introduce CBLM materials • Introduce the Use of Achievement Progress Report Review learning package View multimedia materials Use manuals Observe demonstratio n Practice skills in workshop Receive assistance and advise Trainee attempts task Trainer observes performance Trainee Rates own performance Trainer Rates performance YES Have comple ted all the compet encies ? YES Institutiona l Assessmen t Undergo Nat’l Assessment Trainee exits program Have enough Compe tency/i es been achiev ed? YES Trainee exits program Undergo Nat’l Assessmen t Trainee exits program NO NO NO Satisfa ctorily Perfor med Compe tency? Trainee enters ANOTHER Program/ JOB OPPURTUNITIES Institutional Assessment
  • 16. FOOD AND BEVERAGES SERVICES NC II
  • 17. Qualification consists of competencies that a person prepare the dining room/ restaurant area foe service. Welcome guests and take food and beverage orders. Promote food and beverage service to guests. Provide room service, and receive and handle guests concerns.
  • 18. FOOD AND BEVERAGE SERVICES NCII COURSE STRUCTURE BASIC COMPETENCIES (18 HOURS) UNITS OF COMPETENCY NOMINAL DURATION (HOURS) 1. Participate In Workplace Communication 4 2. Work In A Team Environment 4 3. Practice Career Professionalism 5 4. Practice Occupational Health And Safety Procedures 5
  • 19. COMMON COMPETENCIES (18 HOURS) UNITS OF COMPETENCY NOMINAL DURATION (HOURS) 1. Develop And Update Industry Knowledge 4 2. Observe Workplace Hygiene Procedure 3 3. Perform Computer Operations 4 4. Perform Workplace Safety Practices 3 5. Provide Effective Costumer Service 4
  • 20. CORE COMPETENCIES (320 HOURS) UNITS OF COMPETENCY NOMINAL (HOURS) 1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE 100 2. WELCOME GUEST AND TAKE FOOD AND BEVERAGE ORDERS 40 3. PROMOTE FOOD AND BEVERAGE PRODUCTS 40 4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS 30 5. PROVIDE ROOM SERVICE 60 6. RECEIVE AND HANLE GUEST CONCERNS 50
  • 22. Competency Based Learning Material • Is simply a well-designed and carefully developed learning materials that give trainees detailed instructions to guide them through the learning process.
  • 23. Parts of CBLM 1. Front Page - the module title, qualification, unit of competency, name and logo of school and other related information 2. Trainee’s Guide on How to Use the CBLM 3. List of Competencies 4. Module Content - it contains unit of competency, module title/descriptor, nominal duration, learning outcome and assessment criteria
  • 24. Parts of CBLM 5. Learning Outcome Summary 6. Learning Experiences - it contains the learning activities and special instructions 7. Instructions Sheets
  • 25. Instruction Sheets of CBLM: 1. Information Sheet - is primarily designed to deliver pertinent information needed in the attainment of a learning outcome 2. Self-checks - are set of questions that would verify the acquisition of knowledge stated in the learning objectives 3. Answer Keys - are essential feedback tools. This allows for immediate feedback.
  • 26. 4. Task Sheet - set of instructions telling the trainee to perform a single task 5. Operation Sheet - is a set of instructions for the operation or use of a particular machine or equipment. 6. Job Sheet - is a set of instructions for performance of a job. - A combination of tasks and/or operations needed to develop a product or performance of a service or a combination of both
  • 27. •7. Performance Criteria Checklist - this will give immediate feedback of the performance of the trainee
  • 28. Facilities/Equipment/Tools for Learning: • CBLM (Competency Based Learning Materials) • Computer Desktop/Laptop • SMART TV set with HDMI port for film viewing; or • Projector for related presentation/discussion • Portable Speaker for listening comprehension • Electronic tools/equipment and facilities • Tools, Materials, Equipment and Consumables for task to be performed
  • 30.