Annex A

Course: Agricultural Crop Production NC III

Unit of
LEAD WORKPLACE COMMUNICATION
Competency:
Module Title: LEAD WORKPLACE COMMUNICATION
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1:  Method of  CBLM/Modules
COMMUNICAT communicatio  Read information Sheet
E n 1.1-1
INFORMATION  Communicatio  Read information Sheet
ABOUT n skills 1.1-2
WORKPLACE  Communicatio  Read information Sheet
PROCESSES n tools 1.1-3
 Questioning  https://www.lib.umich.edu
techniques  https://www.Idoceonline.co
m

LO2 LEAD  Method/  CBLM/Modules

WORKPLACE techniques of  Read information Sheet
DISCUSSIONS discussion 1.2-1
 Different  Read information Sheet
modes of 1.2-2
communicatio  https://www.lib.umich.edu
n  https://www.Idoceonline.co
 Written
m
communic
ation
 Organizationa
l policies
 Communicatio
n procedures
and systems
 Technology
relevant to the
enterprise and
the
individual’s
work
responsibilitie
s
 Follow simple
spoken
 language
 Ability to
relate to
people of
social range
in the
workplace
 Gather and
provide
information in
response to
workplace
requirements
LO 3 IDENTIFY  Effective  CBLM/Modules
AND communicatio  Read information Sheet
COMMUNICATE
n 1.3-1
ISSUES ARISING
IN THE  Different  Read information Sheet
WORKPLACE modes of 1.3-2
communicatio  https://www.lib.umich.edu
n  https://www.Idoceonline.co
 Written
m
communicatio
n
 Organizationa
l policies

 Communicatio
n procedures
and systems
 Technology
relevant to the
enterprise and
the
individual’s
work
responsibilitie
s
 Follow simple
spoken
language
 Perform
routine
workplace
duties
following
simple written
notices
 Participate in
workplace
meetings and
discussions
 Complete
 work related
documents
 Estimate,
calculate and
record routine
workplace
measures
 Basic
mathematical
processes of
addition,
subtraction,
division and
multiplication
 Ability to
relate to
people of
social range
in the
workplace
 Gather and
provide
information in
response to
workplace
requirements
 Effective
communicatio
n

Annex A
Course: Agricultural Crop Production NC III
Unit of
LEAD SMALL TEAMS
Competency:
Module Title: LEAD SMALL TEAMS
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: PROVIDE  Communicati  CBLM/Modules
TEAM on process  Read information Sheet
LEADER-SHIP  Team 2.1.1
structure  https://www.lib.umich.edu
 Team roles  https://www.Idoceonline.c
 Group om
planning and
decision
 making
 Communicate
appropriately,
consistent
with the
culture of the
workplace
LO 2 ASSIGN  Communicati  CBLM/Modules
RESPONSI- on process  Read information Sheet
BILITIES 2.2-1
 Team  https://www.lib.umich.edu
structure
 https://www.Idoceonline.c
 Team roles
om
 Group
planning and
decision
making
 Communicate
appropriately,
consistent with the
culture of the
workplace
LO3 SET  Communicati  CBLM/Modules
PERFORMANC on process  Read information Sheet
E EXPECTA- 2.3-1
TIONS FOR  Team  Read information Sheet
TEAM structure 2.3-2
MEMEBERS  https://www.lib.umich.edu
 Team roles
 https://www.Idoceonline.c
om
 Group
planning and
decision
making
 Communicate
appropriately,
consistent
with the
culture of the
workplace
LO4 SET
PERFORMANC
E EXPECTA-
TIONS FOR
TEAM
MEMEBERS
 Annex A
Course: Agricultural Crop Production NC III
Unit of
DEVELOP AND PRACTICE NEGOTIATION SKILS
Competency:
Module Title: DEVELOP AND PRACTICE NEGOTIATION SKILS
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcome
s
LO 1: Plan  Work values  CBLM/Modules
negotia- and ethics  Read information Sheet 3.1-1
tions (Code of  Read information Sheet 3.1-2
Conduct, Code  https://www.lib.umich.edu
of Ethics, etc.)  https://www.Idoceonline.com
 Company
policies
 Company
operations,
procedures and
standards
 Fundamental
rights at work
including
gender
 sensitivity
 Personal
hygiene
practices
LO 2  Work values  CBLM/Modules
Participate and ethics  Read information Sheet 3.2-1
in nego- (Code of  Read information Sheet 3.2-2
tiations Conduct, Code  https://www.lib.umich.edu
of Ethics, etc.)  https://www.Idoceonline.com
 Company
policies
 Company
operations,
procedures and
standards

Annex A
Course: Agricultural Crop Production NC III
Unit of
Competency SOLVE PROBLEMS RELATED TO WORK ACTIVITIES
:
Module
SOLVE PROBLEMS RELATED TO WORK ACTIVITIES
Title:
Modality: Check which modality will be applied. Multi-modal is allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO1. Identify  OHS  CBLM/Modules
the problem procedures and  Read information Sheet 4.1-1
practices and  Read information Sheet 4.1-2
regulations  https://www.lib.umich.edu
 PPE types  https://www.Idoceonline.co
and uses
m
 Personal
hygiene
practices
  Hazards/risk
s identification
and control
 Threshold
Limit Value -TLV

 OHS
indicators

 Organization
safety and
health protocol
 Safety
consciousness

 Health
consciousness

 Practice of
personal
hygiene
 Hazards/risk
s identification
and control skills
 Interpersonal
skills

 Communicati
on skills

LO 2  OHS procedures  CBLM/Modules

Determine and practices  Read information Sheet 4.2-1
fundamental and regulations  Read information Sheet 4.2-2
causes of the  PPE types and  https://www.lib.umich.edu
problem uses  https://www.Idoceonline.co
 Personal m
hygiene
practices
 Hazards/risks 
identification
and control
 Threshold Limit
Value -TLV
 OHS indicators
 Organization
safety and
health protocol
 Safety
consciousness
 Health
consciousness
  Practice of
personal
hygiene
 Hazards/risks
identification
and control skills
 Interpersonal
skills
 Communication
skills

LO 3  OHS procedures  CBLM/Modules

Determine and practices  Read information Sheet 4.3-1
corrective and regulations  Read information Sheet 4.3-2
action  PPE types and  https://www.lib.umich.edu
uses  https://www.Idoceonline.co
 Personal m
hygiene
practices
 Hazards/risks
identification
and control
 Threshold Limit
Value -TLV
 OHS indicators
 Organization
safety and
health protocol
 Safety
consciousness
 Health
consciousness
 Practice of
personal
hygiene
 Hazards/risks
identification
and control skills
 Interpersonal
skills
 Communication
skills
LO 4 Provide  OHS procedures  CBLM/Modules
recommendat and practices  Read information Sheet 4.4-1
ion/s to and regulations  Read information Sheet 4.4-2
manager  PPE types and  https://www.lib.umich.edu
uses  https://www.Idoceonline.co
 Personal m
hygiene
practices
  Hazards/risks
identification
and control
 Threshold Limit
Value -TLV
 OHS indicators
 Organization
safety and
health protocol
 Safety
consciousness

Annex A
eLearning Infrastructure Requirement Name of application
( ) LMS : Google meet

or Others:
( ) application that provide
access to the digital content
and any shared resources
anywhere, anytime;

( ) application that allows

communication between
trainers and peers
synchronous and
asynchronous; and

( ) application that allows

administration of assessment
of learning outcomes

Annex A
Course: Agricultural Crop Production NC III
Unit of
USE MATHEMATICAL CONCEPTS AND TECHNIQUES
Competency:
Module Title: USE MATHEMATICAL CONCEPTS AND TECHNIQUES
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO1 Identify and  Time  CBLM/Modules
access management  Read information Sheet 1.1-1
key  Ready skills  Read information Sheet 1.1-2
resources needed to  https://www.lib.umich.edu
of access  https://www.Idoceonline.co
informatio industry
n on the m
information
industry  Basic
competency
skills needed
to access
the internet
 Overview of
quality
assurance in
the industry
 Role of
individual
staff
members
 Industry
information
sources
LO 2 Access,  Trade unions  CBLM/Modules
apply and share environment  Read information Sheet 1.2-1
industry al issues and  Read information Sheet 1.2-2
information requirements  https://www.lib.umich.edu
 Industrial  https://www.Idoceonline.co
relations m
issues and
major
organization
 Career
opportunities
 Work ethic
required to
work in the
industry
 Quality
assurance

LO 3 Update  Time  CBLM/Modules

continuously managemen  Read information Sheet 1.3-1
relevant industry t
knowledge  Ready  Read information Sheet 1.3-2
skills  https://www.lib.umich.edu
needed to  https://www.Idoceonline.co
access
m
industry
information
 Basic
competency
skills
needed to
access the
internet
 Overview
of quality
assurance in
the industry
 Role of
individual
staff
members
 Industry
information
sources

Annex A
Course: Agricultural Crop Production NC III
Unit of
Competency:
Module Title:
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

 Learning Contents Learning Resources
Outcomes
LO 1: Practice  Typical  CBLM/Modules
personal hygiene and  Read information Sheet 2.1-1
grooming and control  Read information Sheet 2.1-2
hygiene procedures  https://www.lib.umich.edu
in the  https://www.Idoceonline.co
hospitality
and tourism m
industries
 Overview of
legislation
and
regulation in
relation to
food
handling,
personal and
general
hygiene
 Knowledge
on factors
which
contribute to
workplace
hygiene
problems
 General
hazards in
handling of
food, linen
and laundry
and garbage,
including
major causes
of
contaminatio
n and cross-
infection
 Sources of
and reasons
for food
poisoning
 Ability to
follow correct
procedures
and
instructions
 Ability to
handle
operating
tools/
equipment
  Application
to hygiene
principles
LO 2 Practice  Typical  CBLM/Modules
safe and hygiene and  Read information Sheet 2.2-1
hygienic control  Read information Sheet 2.2-2
handling, procedures  Read information Sheet 2.2-3
storage in the  https://www.lib.umich.edu
and hospitality
 https://www.Idoceonline.co
disposal and tourism
of food, industries m
beverage  Overview of
, and legislation
materials and
regulation in
relation to
food
handling,
personal and
general
hygiene
 Knowledge
on factors
which
contribute to
workplace
hygiene
problems
 General
hazards in
handling of
food, linen
and laundry
and garbage,
including
major causes
of
contaminatio
n and cross-
infection
 Sources of
and reasons
for food
poisoning
 Ability to
follow correct
procedures
and
instructions
 Ability to
handle
operating
 tools/
equipment
 Application
to hygiene
principles
 Proper
cleaning
procedures

Annex A
Course: Agricultural Crop Production NC III
Unit of Perform Computer Operations
Competency:
Module Title: Performing Computer Operations
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Identify  Basic  CBLM/Modules
and explain the ergonomics of  Read information Sheet
functions, keyboard and 3.1-1
general computer use  Read information Sheet
features and  Main types of 3.1-2
capabilities of computers and  https://www.lib.umich.
both hardware basic features of edu
and software different operating
 https://www.Idoceonlin
systems
 Main parts of a e.com
computer
 Storage
devices and basic
categories of
memory
 Relevant types
of software
 Peripheral
devices
 OH & S
principles and
responsibilities
 Reading skills
required to
interpret work
 instruction
 Communicatio
n skills
LO 2 Prepare   CBLM/Modules
and use keyboard and  Read information Sheet
appropri computer use 3.2-1
ate  Read information Sheet
hardwar  3.2-2
e and procedures in  Read information Sheet
software entering and 3.2-3
accordin saving data into  https://www.lib.umich.
g to task the computer
requirem edu
  https://www.Idoceonlin
ent
computer
e.com

basic categories
of memory

software



and
responsibilities

required to
interpret work
instruction
LO 3 Use  Procedures/techni  CBLM/Modules
appropri ques in accessing  Read information Sheet
ate Information 3.3-1
devices  Desktop Icons  Read information Sheet
and 3.3-2
procedur  Keyboard
 https://www.lib.umich.
es to techniques based
on OHS edu
transfer
files/data requirements  https://www.Idoceonlin
e.com

LO 4 Produce  Software  CBLM/Modules

accurate and commands  Read information Sheet
complete data  Operation and 3.4-1
according to use of peripheral  https://www.lib.umich.
the devices edu
requirements  Procedures in  https://www.Idoceonlin
producing and
transferring e.com
files/data
LO 5 Maintain  Cleaning,  CBLM/Modules
computer minor  Read information Sheet
system maintenance and 3.5-1
replacements of  Read information Sheet
consumables 3.5-2
 Creating more  https://www.lib.umich.
space in hard disk edu
 Reviewing  https://www.Idoceonlin
programs e.com
 Deleting
unwanted files
 Checking hard
disk for errors
 Viruses and
up-to-date anti-
virus programs

Annex A
Course: Agricultural Crop Production NC III
Unit of Perform workplace and safety practices
Competency:
Module Title: Performing workplace and safety practices
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Practice  Health, safety  CBLM/Modules
workplace and security  Read information Sheet 4.1-
safety, procedures 1
security  Breaches  Read information Sheet 4.1-
and procedures 2
hygiene  https://www.lib.umich.ed
systems,
processes
 and u
operation  https://www.Idoceonline.
com

LO 2 Responds  Emergency  CBLM/Modules

appropriat procedure  Read information Sheet 4.2-
ely to - Personal 1
faults, injuries  Read information Sheet 4.2-
problems - Fire 2
and - Electrocuti  https://www.lib.umich.ed
emergency on u
situations - Natural
calamity  https://www.Idoceonline.
- Criminal com
acts

 Safe personal
presentation
standard
LO 3 Maintain  Proper use  CBLM/Modules
safe personal of personal  Read information Sheet 4.3-
presentation protective 1
standards equipment  Read information Sheet 4.3-
 Waste 2
management  https://www.lib.umich.ed
 Pollution u
control
 https://www.Idoceonline.
 Effect of
pollution com

 Types of
pollutants

Annex A
Course: Agricultural Crop Production NC III
Unit of Provide effective customer service
Competency:
Module Title: Providing effective customer service
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

 Learning Contents Learning Resources
Outcomes
LO 1: Apply  Communicatio  CBLM/Modules
effective n  Read information Sheet
verbal and - Interactive 5.1-1
non-verbal communica  Read information Sheet
communicati tion with 5.1-2
on skills to others  https://www.lib.umich
respond to - Interperson .edu
customer al skills/
needs social  https://www.Idoceonli
graces with ne.com
sincerity

 Safety
Practices
- Safe work
practices
- Personal
hygiene

 Attitude
- Attentive,
patient and
cordial
- Eye-to-eye
contact
- Maintain
teamwork
and
cooperatio
n

 Theory
- Selling/ups
elling
techniques
- Interview
techniques
- Conflict
resolution
- Communic
ation
process
- Communic
ation
barriers

 Effectiv
e
communicatio
n skills
 Non-
 verbal
communicatio
n - body
language
 Ability
to work calmly
and
unobtrusively
effectively
 Ability
to handle
telephone
inquiries and
conversations
 Correct
procedure in
handling
telephone
inquiries
 Proper
way of
handling
complaints
LO 2 Provide  Communicatio  CBLM/Modules
prompt and quality n  Read information Sheet
service to customer - Interactive 5.2-1
communica  Read information Sheet
tion with 5.2-2
others  https://www.lib.umich
- Interperson .edu
al skills/
social  https://www.Idoceonli
graces with ne.com
sincerity

 Safety
Practices
- Safe work
practices
- Personal
hygiene

 Attitude
- Attentive,
patient and
cordial
- Eye-to-eye
contact

 Theory
- Selling/ups
elling
 techniques
- Interview
techniques
- Conflict
resolution
- Communic
ation
process
- Communic
ation
barriers

 Effectiv
e
communicatio
n skills
 Non-
verbal
communicatio
n - body
language
 Ability
to work calmly
and
unobtrusively
effectively
 Ability
to handle
telephone
inquiries and
conversations
 Correct
procedure in
handling
telephone
inquiries
 Proper
way of
handling
complaints
LO 3 Handle  Uses of  CBLM/Modules
queries promptly telephone, fax,  Read information Sheet
and correctly in line internet and 5.3-1
with enterprise e-mail  https://www.lib.umich
procedures .edu
 Telephone  https://www.Idoceonli
and electronic
mail ethics ne.com
 Procedures in
handling
queries
 Maintain
 teamwork and
cooperation
 Effective
communicatio
n skills
 Non-verbal
communicatio
n - body
language
 Ability to work
calmly and
unobtrusively
effectively
 Ability to
handle
telephone
inquiries and
conversations
LO4. Handle  Communicatio  CBLM/Modules
customer n  Read information Sheet
complaints, - Interactive 5.4-1
evaluation communica  Read information Sheet
and tion with 5.4-2
recommenda others  https://www.lib.umich
tions - Interperson .edu
al skills/
social  https://www.Idoceonli
graces with ne.com
sincerity

 Attitude
- Attentive,
patient and
cordial
- Eye-to-eye
contact
- Maintain
teamwork
and
cooperatio
n

 Intervie
w skills
 Ability
to work calmly
and
unobtrusively
effectively
 Guideli
nes in
 handling
complaints
 Proced
ures in
responding
and resolving
complaints

Annex A
eLearning Infrastructure Requirement Name of application
( ) LMS : Google meet

or Others:
( ) application that provide
access to the digital content
and any shared resources
anywhere, anytime;

( ) application that allows

communication between
trainers and peers
synchronous and
asynchronous; and

( ) application that allows

administration of assessment
of learning outcomes
 Annex A
Course: Agricultural Crop Production NC III
Unit of Provide housekeeping services to guest
Competen
cy:
Module Providing housekeeping services to guest
Title:
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcome
s
LO 1:  Demonstrated  CBLM/Modules
Receive ability to offer  Read information Sheet 1.1-1
Housekee courteous, prompt  Read information Sheet 1.1-2
ping and friendly  Read information Sheet 1.1-3
requests service to guest  https://ohdcs.hospitality.oraclein
 Demonstrated dustry.com
knowledge and  https://www.ccohs.ca
skills of a range of  https://en.m.wikipedia.org
housekeeping
services/materials/
solutions and
equipment
 Knowledge on
typical
housekeeping
services and
procedures

 Knowledge on
materials/solutions
and equipment

 Security and safety

procedures as they
apply to
housekeeping
services and
guests

 Demonstrate
responding to
multiple and
 various types of
guests

 Time management
skills

LO 2  Demonstrated  CBLM/Modules
Provide ability to offer  Read information Sheet 1.2-1
housekee courteous, prompt  Read information Sheet 1.2-2
ping and friendly  Read information Sheet 1.2-3
requests service to guest  https://ohdcs.hospitality.oraclein
 Demonstrated dustry.com
knowledge and  https://www.ccohs.ca
skills of a range of  https://en.m.wikipedia.org
housekeeping
services/materials/
solutions and
equipment
 Knowledge on
typical
housekeeping
services and
procedures

 Knowledge on
materials/solutions
and equipment

 Security and safety

procedures as they
apply to
housekeeping
services and
guests

 Demonstrate
responding to
multiple and
various types of
guests

 Time management
skills

LO 3  Demonstrated  CBLM/Modules
Provide ability to offer  Read information Sheet 1.3-1
Advice to courteous, prompt  Read information Sheet 1.3-2
guests and friendly  https://ohdcs.hospitality.oraclein
service to guest dustry.com
 Demonstrated  https://www.ccohs.ca
knowledge and  https://en.m.wikipedia.org
skills of a range of
housekeeping
 services/materials/
solutions and
equipment
 Knowledge on
typical
housekeeping
services and
procedures

 Knowledge on
materials/solutions
and equipment

 Security and safety

procedures as they
apply to
housekeeping
services and
guests

 Demonstrate
responding to
multiple and
various types of
guests

 Time management
skills

LO 4  Demonstrated  CBLM/Modules
Liaise with ability to offer  Read information Sheet 1.4-1
other courteous, prompt  Read information Sheet 1.4-2
departme and friendly  https://ohdcs.hospitality.oracl
nts service to guest eindustry.com
 Demonstrated  https://www.ccohs.ca
knowledge and  https://en.m.wikipedia.org
skills of a range of
housekeeping
services/materials/
solutions and
equipment
 Knowledge on
typical
housekeeping
services and
procedures

 Knowledge on
materials/solutions
and equipment

 Security and safety

procedures as they
 apply to
housekeeping
services and
guests

 Demonstrate
responding to
multiple and
various types of
guests

 Time management
skills

Annex A
Course: Agricultural Crop Production NC III
Unit of Clean and prepare rooms for incoming guests
Competenc
y:
Module Cleaning and preparing rooms for incoming guests
Title:
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1: Set  Demonstrat  CBLM/Modules
up ed ability to  Read information Sheet 2.1-1
equipment organize an  https://ohdcs.hospitality.oracleindustr
and trolleys d carry out y.com
the
 complete  https://www.ccohs.ca
guest room  https://en.m.wikipedia.org
service 
 Demonstrat
ed ability to
provide
room
service
within the
timeframe
required by
a
commercial
accommoda
tion
establishme
nt
 Types and
uses of
correct
cleaning
various
surfaces
and
materials

 Enterprise
procedures
and
standards in
relation to
presentation
of guests
room

 Safe work
practices
relating to
use of
cleaning
chemicals
and
equipment,
bending and
manual
handling
( OHS
compliance)

 Cleaning
and
preparation
of multiple
 rooms
within
industry-
realistic
timeframes.

LO 2  Demonstrat  CBLM/Modules
Access ed ability to  Read information Sheet 2.2-1
rooms for organize an  Read information Sheet 2.2-2
servicing d carry out  https://ohdcs.hospitality.oracleindustr
the y.com
complete  https://www.ccohs.ca
guest room  https://en.m.wikipedia.org
service
 Demonstrat
ed ability to
provide
room
service
within the
timeframe
required by
a
commercial
accommoda
tion
establishme
nt
 Types and
uses of
correct
cleaning
various
surfaces
and
materials

 Enterprise
procedures
and
standards in
relation to
presentation
of guests
room

 Safe work
practices
relating to
use of
cleaning
 chemicals
and
equipment,
bending and
manual
handling
( OHS
compliance)

 Cleaning
and
preparation
of multiple
rooms
within
industry-
realistic
timeframes.

LO 3 Make  Demonstrat  CBLM/Modules

up beds ed ability to  Read information Sheet 2.3-1
organize an  Read information Sheet 2.3-2
d carry out  https://ohdcs.hospitality.oracleindustr
the y.com
complete  https://www.ccohs.ca
guest room  https://en.m.wikipedia.org
service
 Demonstrat
ed ability to
provide
room
service
within the
timeframe
required by
a
commercial
accommoda
tion
establishme
nt
 Types and
uses of
correct
cleaning
various
surfaces
and
materials

 Enterprise
procedures
and
 standards in
relation to
presentation
of guests
room

 Safe work
practices
relating to
use of
cleaning
chemicals
and
equipment,
bending and
manual
handling
( OHS
compliance)

 Cleaning
and
preparation
of multiple
rooms
within
industry-
realistic
timeframes.

LO 4 Clean  Demonstrat  CBLM/Modules

and clear ed ability to  Read information Sheet 2.4-1
rooms organize an  Read information Sheet 2.4-2
d carry out  https://ohdcs.hospitality.oracleindustr
the y.com
complete  https://www.ccohs.ca
guest room  https://en.m.wikipedia.org
service
 Demonstrat
ed ability to
provide
room
service
within the
timeframe
required by
a
commercial
accommoda
tion
establishme
nt
 Types and
 uses of
correct
cleaning
various
surfaces
and
materials

 Enterprise
procedures
and
standards in
relation to
presentation
of guests
room

 Safe work
practices
relating to
use of
cleaning
chemicals
and
equipment,
bending and
manual
handling
( OHS
compliance)

 Cleaning
and
preparation
of multiple
rooms
within
industry-
realistic
timeframes.

LO 5 Clean  Demonstrat  CBLM/Modules

and store ed ability to  Read information Sheet 2.5-1
trolleys and organize an  Read information Sheet 2.5-2
equipment d carry out  https://ohdcs.hospitality.oracleind
the ustry.com
complete  https://www.ccohs.ca
guest room  https://en.m.wikipedia.org
service
 Demonstrat
ed ability to
provide
room
 service
within the
timeframe
required by
a
commercial
accommoda
tion
establishme
nt
 Types and
uses of
correct
cleaning
various
surfaces
and
materials

 Enterprise
procedures
and
standards in
relation to
presentation
of guests
room

 Safe work
practices
relating to
use of
cleaning
chemicals
and
equipment,
bending and
manual
handling
( OHS
compliance)

 Cleaning
and
preparation
of multiple
rooms
within
industry-
realistic
timeframes.
 Annex A
Course: Agricultural Crop Production NC III
Unit of Provide valet/butler service
Competenc
y:
Module Providing valet/butler service
Title:
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO 1:  Assessment  CBLM/Modules
Display requires  Read information Sheet 3.1-1
professional evidence  Read information Sheet 3.1-2
valet that the  Read information Sheet 3.1-3
standards candidate:  https://ohdcs.hospitality.oracleindust
 Demonstrat ry.com
ed ability to  https://www.ccohs.ca
care for  https://en.m.wikipedia.org
guest
property
 Demonstrat
ed
exemplary
 personal
presentation
and
communicat
ion
standards
 Demonstrat
ed ability to
explain the
current role
of valet
service
within the
hospitality
industry
 Valet
service and
its current
role in the
hospitality
industry

 Oral and
written
communicat
ion on
building
guest
rapport

LO 2 Care  Assessment  CBLM/Modules

for guest requires  Read information Sheet 3.2-1
property evidence  Read information Sheet 3.2-2
that the  https://ohdcs.hospitality.oracleindust
candidate: ry.com
 Demonstrat  https://www.ccohs.ca
ed ability to  https://en.m.wikipedia.org
care for
guest
property
 Demonstrat
ed
exemplary
personal
presentation
and
communicat
ion
standards
 Demonstrat
ed ability to
explain the
 current role
of valet
service
within the
hospitality
industry
 Valet
service and
its current
role in the
hospitality
industry

 Oral and
written
communicat
ion on
building
guest
rapport

Protocols for
ensuring optimum
privacy and
confidentiality for
all guests
 Annex A
Course: Agricultural Crop Production NC III
Unit of Laundry and linen guest clothes
Competenc
y:
Module Laundering and linen guest clothes
Title:
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcome
s
LO 1:  Assessment  CBLM/Modules
Collect requires  Read information Sheet 4.1-1
laundry for evidence that  Read information Sheet 4.1-2
laundering the candidate:  https://ohdcs.hospitality.oracleindu
functions  Demonstrated stry.com
ability to  https://www.ccohs.ca
correctly  https://en.m.wikipedia.org
identify the
process
required for
different types
of laundry
 Demonstrated
ability to
operate laundry
equipment
safely
 Demonstrated
ability to
complete the
full laundering
process
 Types of fabric
and laundry
equipment
 Meaning of
laundry and dry
cleaning labels
on clothing
 Key laundry
terms
 Common guest
laundry issues
 Hygiene, health
and safety
 issues on
laundry
operations
 Laundry
Chemicals/Solu
tions
 Role of an “on
premise”
laundry
 Assessment
requires
evidence that
the candidate:
LO 2  Assessment  CBLM/Modules
Perform requires  Read information Sheet 4.2-1
laundering evidence that  Read information Sheet 4.2-2
functions the candidate:  Read information Sheet 4.2-3
 Demonstrated  https://ohdcs.hospitality.oracleindu
ability to stry.com
correctly  https://www.ccohs.ca
identify the  https://en.m.wikipedia.org
process
required for
different types
of laundry
 Demonstrated
ability to
operate laundry
equipment
safely
 Demonstrated
ability to
complete the
full laundering
process
 Types of fabric
and laundry
equipment
 Meaning of
laundry and dry
cleaning labels
on clothing
 Key laundry
terms
 Common guest
laundry issues
 Hygiene, health
and safety
issues on
laundry
operations
 Laundry
 Chemicals/Solu
tions
 Role of an “on
premise”
laundry
LO 3  Assessment  CBLM/Modules
Process requires  Read information Sheet 4.3-1
laundered evidence that  Read information Sheet 4.3-2
item the candidate:  Read information Sheet 4.3-3
 Demonstrated  https://ohdcs.hospitality.oracleindu
ability to stry.com
correctly  https://www.ccohs.ca
identify the  https://en.m.wikipedia.org
process
required for
different types
of laundry
 Demonstrated
ability to
operate laundry
equipment
safely
 Demonstrated
ability to
complete the
full laundering
process
 Types of fabric
and laundry
equipment
 Meaning of
laundry and dry
cleaning labels
on clothing
 Key laundry
terms
 Common guest
laundry issues
 Hygiene, health
and safety
issues on
laundry
operations
 Laundry
Chemicals/Solu
tions
 Role of an “on
premise”
laundry
LO 4  Assessment  CBLM/Modules
Return requires  Read information Sheet 4.4-1
laundered evidence that
item the candidate:  Read information Sheet 4.4-2
 Demonstrated  https://ohdcs.hospitality.oracleindu
ability to stry.com
correctly  https://www.ccohs.ca
identify the  https://en.m.wikipedia.org
process
required for
different types
of laundry
 Demonstrated
ability to
operate laundry
equipment
safely
 Demonstrated
ability to
complete the
full laundering
process
 Types of fabric
and laundry
equipment
 Meaning of
laundry and dry
cleaning labels
on clothing
 Key laundry
terms
 Common guest
laundry issues
 Hygiene, health
and safety
issues on
laundry
operations
 Laundry
Chemicals/Solu
tions
 Role of an “on
premise”
laundry
 Annex A
Course: Agricultural Crop Production NC III
Unit of Clean pubic areas, facilities and equipment
Competenc
y:
Module Cleaning pubic areas, facilities and equipment
Title:
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcome
s
LO 1:  Demonstrated  CBLM/Modules
Select ability to  Read information Sheet 5.1-1
and set up understand the  https://ohdcs.hospitality.oraclei
equipment importance of ndustry.com
and cleaning  https://www.ccohs.ca
materials services to the  https://en.m.wikipedia.org
overall quality
of service
provided by the
establishment/
workplace
 Demonstrated
ability to safely
and efficiently
select and use
relevant
equipment and
cleaning
agents in
accordance
with acceptable
establishment/
workplace
procedures
LO 2  Demonstrated  CBLM/Modules
Apply ability to
cleaning understand the  Read information Sheet 5.2-1
technique importance of  https://ohdcs.hospitality.oraclei
cleaning ndustry.com
services to the  https://www.ccohs.ca
overall quality  https://en.m.wikipedia.org
of service
provided by the
establishment/
workplace
 Demonstrated
ability to safely
and efficiently
select and use
relevant
equipment and
cleaning
agents in
accordance
with acceptable
establishment/
workplace
procedures
LO 3  Demonstrated  CBLM/Modules
Clean dry ability to  Read information Sheet 5.3-1
and wet understand the  https://ohdcs.hospitality.oraclei
areas importance of ndustry.com
cleaning  https://www.ccohs.ca
services to the  https://en.m.wikipedia.org
overall quality
of service
provided by the
establishment/
workplace
 Demonstrated
ability to safely
and efficiently
select and use
relevant
equipment and
cleaning
agents in
accordance
with acceptable
establishment/
workplace
procedures
LO 4  Demonstrated  CBLM/Modules
Maintain ability to  Read information Sheet 5.4-1
and store understand the  https://ohdcs.hospitality.oraclei
cleaning importance of ndustry.com
equipment cleaning  https://www.ccohs.ca
and services to the  https://en.m.wikipedia.org
chemicals overall quality
 of service
provided by the
establishment/
workplace
 Demonstrated
ability to safely
and efficiently
select and use
relevant
equipment and
cleaning
agents in
accordance
with acceptable
establishment/
workplace
procedures

Annex A
Course: Agricultural Crop Production NC III
Unit of Deal with/handle intoxicated guets
Competenc
y:
Module Dealing with/handle intoxicated guets
Title:
Modality: Check which modality will be applied. Multi-modal is
allowed.

( ) Full – online ( ) Blended online ( ) Distance Learning

Learning Contents Learning Resources
Outcome
s
LO 1:  Demonstr  CBLM/Modules
Determine ated  Read information Sheet 5.1-1
the level of knowledge  https://ohdcs.hospitality.oracleind
intoxication of legal ustry.com
requireme  https://www.ccohs.ca
nts for  https://en.m.wikipedia.org
alcohol
service
and
consumpti
on

 Demonstr
ated
knowledge
of the
benefits in
creating a
responsibl
e licensed
drinking
environme
nt to self,
colleagues
and
customer/
guests

 Ability to
demonstra
te respect
and
concern in
handling
intoxicated
guest

LO 2 Apply  Demonstr  CBLM/Modules

appropriate ated  Read information Sheet 5.2-1
procedures knowledge  https://ohdcs.hospitality.oracleind
of legal ustry.com
requireme  https://www.ccohs.ca
nts for  https://en.m.wikipedia.org
alcohol
service
and
consumpti
on

 Demonstr
ated
knowledge
of the
 benefits in
creating a
responsibl
e licensed
drinking
environme
nt to self,
colleagues
and
customer/
guests

 Ability to
demonstra
te respect
and
concern in
handling
intoxicated
guest

LO 3  Demonstr  CBLM/Modules
Comply ated  Read information Sheet 5.3-1
with knowledge  https://ohdcs.hospitality.oracleind
legislation of legal ustry.com
requireme  https://www.ccohs.ca
nts for  https://en.m.wikipedia.org
alcohol
service
and
consumpti
on

 Demonstr
ated
knowledge
of the
benefits in
creating a
responsibl
e licensed
drinking
environme
nt to self,
colleagues
and
customer/
guests

 Ability to
demonstra
te respect
and
 concern in
handling
intoxicated
guest

Annex A
eLearning Infrastructure Requirement Name of application
( ) LMS : Google meet

or Others:
( ) application that provide
access to the digital content
and any shared resources
anywhere, anytime;
( ) application that allows
communication between
trainers and peers
synchronous and
asynchronous; and

( ) application that allows

administration of assessment
of learning outcomes