TECHNICAL EDUCATION AND SKILLS

DEVELOPMENT AUTHORITY
PHILIPPINE TVET QUALIFICATION &
CERTIFICATION SYSTEM (PTQCS)

MARIA MYRNA G. NUQUE

Competency Assessor

DOMESTIC WORK NCII

Qualification

DOW20210987654321
Accreditation Number

ROLANDO DELA TORRE

District Director, TESDA

TESDA-SOP-CACO-00-15
 Technical Education and Skills Development Authority
ASSESSMENT AND CERTIFICATION PROGRAM

LETTER OF APPOINTMENT

February 20, 2021

MARIA MYRNA G. NUQUE

Caloocan City
DOW2021987654321

Dear Sir/Madam:

This letter officially appoints you as a competency assessor on feBRUARY

27, 2021 for DOMESTIC WORKS NCII at TESDA NAVOTAAS TRAINING

INSTITUTE INC.. Please report to the Assessment Center as scheduled.

If you have any questions, please call PHILIP JOHN RAMOS at 555-5555.

We look forward to your acceptance of this appointment.

Very truly yours,

ROLANDO DELA TORRE

TESDA, District Director

Conforme:

____________________
 TESDA-SOP-CACO-00-F15

Technical Education and Skills Development Authority

ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET
DOMESTIC WORK NCII
Name of Competency Assessment
TESDA NAVOTAAS TRAINING INSTITUTE
Center:

Date of Assessment: FEBRUARY 27, 2021

No. CANDIDATE’S NAME Signature Assessment Results

1. Ryan Ilusistrimo S.
2. Aguila Margot S.
3. Ambrocio Damian C.
4. Barrientos, Shaun Gabriel R.
5. Ranjo John Lorenzo P.
6. Ranjo, Rachelle P.
7. Ranjo Rochelle P.
8. Reyes, Angelita P.
9. Reyes Glenda R.
10. Reyes, Ralph S.
Assessor/s: TESDA Representative:

MARIA MYRNA G. NUQUE MARINIEL CALICDAN

Assessor’s Name Signature over Printed Name

CAC Manager:

DOW2021987654321
PHILIP JOHN A. RAMOS
Accreditation Number Signature over Printed Name
 SPECIFIC INSTRUCTION FOR THE CANDIDATE

QUALIFICATION DOMESTIC WORK NCII

Unit Competency CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,
TOILET AND KITCHEN
General Instruction:

Given the necessary materials, tools and equipment, you are required to
USE OF APPROPRIATE CLEANING EQUIPMENT, SUPPLIES AND MATERIALS
in accordance with the standards of your DOMESTIC WORK NCII within
25minutes.

Specific Instruction:

You should perform the following activities:

1. Activity 1

Prepare the tools and equipment to be use

2. Activity 2

Safety procedures are followed based on safety

regulations

3. Activity 3

Details of the preparation of the following are prepared by use of, the different
tools and Further instructions are sought if unplanned events or conditions occur.
Final checks are made to ensure that work conforms with instructions and to
requirements

4. Activity 4

Do not forget to use your personal Protective Equipment

 TABLE OF SPECIFICATIONS

COMPREHENSION

APPLICATION
KNOWLEDGE
%
OBJECTIVES/ CONTENT # OF OF
AREAS/ TOPICS
ITEMS TEST

Cleaning procedures 5 5 10 20 20

10
Use of cleaning devices 5 5 20 20

Present cleaned areas 5 5 10 20 20

Present completion of 10
5 5 20 20
the cleaned areas

Clear away cleaning 10

5 5 20 20
devices

TOTAL   25 25 50 100 100

Name: _____________________________________________Date:___________
WRITTEN TEST:

Multiple Choices: Encirle the answer that best corresponds to the given statement.

1. This service is for many guests much, like service at home.

A. American Service
B. French Service
C. English Service
D. Buffet Service
2. This service is used in some dining rooms featuring gourmet foods and an
elegant atmosphere.
A. American Service
B. French Service
C. English Service
D. Buffet Service
3. This service which is the foods is attractively arranged on platters that are
placed on large tables so that the guests may serve themselves.
A. American Service
B. French Service
C. English Service
D. Buffet Service
4. It is the most frequently used service style.
A. American Service
B. French Service
C. English Service
D. Buffet Service
5. This personnel is directly interact frequently with the guests.
A. Cook
B. Chef
C. Servers
D. Manager
6. This service is a restaurant industry term that can mean either the
presentation of food is patrons by waiters or the place settings present on
each table.
A. Table service
B. Assisted service
C. Self service
D. Single point service
E. Specialized or in situ services
7. This service is the system whereby customers select goods for themselves or
service their car for themselves and pay a cashier.
A. Table service
B. Assisted service
C. Self service
D. Single point service
E. Specialized or in situ services
8. This service is where the customer orders, pays for their order and is served
all at one single point.
A. Table service
B. Assisted service
C. Self service
D. Single point service
E. Specialized or in situ services
9. This service is a combination of table service and self service. Some parts of
the meal are served to seated customers; other parts collected by the
customers.
A. Table service
B. Assisted service
C. Self service
D. Single point service
E. Specialized or in situ services
10. Who is the responsible or a key person for taking care of the guests when
they are seated?
A. Chef
B. Steward
C. Server
D. Dishwasher

WRITTEN TEST ANSWERS FOR MULTIPLE CHOICES:

1.

2. C 8. C
3. B 9. D
4. D 10. B
5. A 10 .C
6. C
7. A
 NATIONAL
ASSESSMENT
TOOLS
 EVIDENCE PLAN

COMPETENCY STANDARD DOMESTIC WORK NCII

UNIT OF COMPETENCY CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,

TOILET AND KITCHEN

Ways in which evidence will be collected:

Oral Questioning

Demonstration
Written Exam
[tick the column]

The evidence must show that the trainee…

Removes and Cleans equipment, supplies, materials, procedures and
techniques are used in accordance with soil and litter types and √
established procedures.

Removes All wastes from surface based on procedures. √

Selects and apply Suitable maintenance procedures based on identified

floor types and surface textures. √

Cleans and performs , polishing and sweeping according to standard

operating procedures. √ √

Cleans, polish and sweeps equipment, supplies and materials are used
√
following safety

Transfers and relays Orders promptly to appropriate location for √

Preparation.
Cleanins/polish equipment after use in accordance with relevant safety
procedures and manufacturer’s instructions. √
Prepares Room service equipment and supplies in accordance
√ √
with establishment procedures.

Selects and checks Proper room service equipment and supplies for
√ √
cleanliness and condition.

Sets up Trays and trolleys keeping in mind balance, safety and

√ √
attractiveness.
Cleans and Store all cleaning, polishing, sweeping materials and
equipment as per standard operating procedures (SOPs). √ √

Cleans all Furnishings and fixtures in accordance with standard

operating procedures are stored following SOPs. √

Positions all Furniture based on comfort and convenience and room lay
out. √

Cleans Equipment after use in accordance with relevant safety and

manufacturer’s instructions. √ √

Mattress is aired, freed from dust and vacuumed in accordance with √ √

SOPs.
Replaces Soiled linens and pillowcases in accordance with SOPs. √

Linens are centered and mitered when replaced as per SOPs. √ √

Made up of Beds and cots are made-up according to prescribed √ √
procedure

Trainee’s Signature: Date:

DEMONSTRATION
Trainee’s Name: MAY MARTIN GESLANI
Trainers’ Name: MARIA MYRNA G. NUQUE
CLEAN LIVING ROOM, DINING ROOM,
Unit of competency: BEDROOMS, TOILETS, BATHROOMS AND
KITCHEN
Qualification: DOMESTIC WORK NCII
Date of assessment:
Time of assessment:
Instructions for demonstration

USE OF APPROPRIATE CLEANING

ASSESSEE WILL BE GIVEN 20 MINUTES TO
EQUIPMENT, SUPPLIES AND MATERIALS IN CLEANING AREAS

 OBSERVE HANDWASHING PROCEDURE.

Materials, Tools, Equipment/Testing Devices and PPE

Brooms, dustpan, brushes, mops, cleaning implements, squeeges, scrubbing

foam, floor mops, spray bottles, apron, rugs, vacuum cleaner, cleaning detergents
OBSERVATION  to show if evidence
is demonstrated
During the demonstration of skills, did the candidate... Yes No N/A
1. Ceilings and walls are cleaned in accordance with
standard operating procedures and techniques. √

2. Window edges and sills are wiped clean in

accordance with standard operating procedures. √

3. Bath tub, lavatory and toilet bowls are scrubbed

and disinfected in accordance with standard √
operating procedures and techniques.

4. Bath tub, lavatory and toilet bowls are scrubbed √

and disinfected in accordance with standard
operating procedures and techniques.

5. Bathroom supplies are replenished and defective √

accessories replaced as per SOPs.

The trainee’s demonstration was:

Satisfactory √ Not Satisfactory 

 QUESTIONS

SATISFACTORY
QUESTIONS TO PROBE THE TRAINEE’S UNDERPINNING KNOWLEDGE
RESPONSE

The trainee should answer the following questions: Yes No

Extension/Reflection Questions

1. What mise en place in cleaning  

2. What is the general rule to follow in carrying the cleaning materials?  

Safety Questions

3. What is the proper way of carrying all the tools materials and equipment?  

4. What is the minimum time required during hand washing?  

Contingency questions

5. What do you do when water is spilled on the floor?  

6. What do you do when a glass or a plate accidentally breaks?  

Infrequent Events

7. What is the proper manner of carrying service trolley ?  

8. What will you do if you found out that some tools and materials is missing?  

Rules and Regulations

9. What course of action would you take during a fire?  

10. What is the main function of cleaning glass windows?  

The trainee’s underpinning knowledge was:

Satisfactory √ Not Satisfactory 

Feedback to trainee:
 The candidate’s overall performance was:

Satisfactory √ Not Satisfactory 

Trainee’s signature: Date:

Trainer’s signature: Date:

1. Putting everything into orer

2. Carry plates only based on the persons’ capacity to carry to minimize breakages

3. Using trays or service cloths

4. 90 seconds

5. Clean it up immediately using the required cleaning material such as a mop and a
bucket, and dry thoroughly

6. Sweep the area immediately, inform colleagues as well as the person in-charge for
proper inventory and disposal

7. Use hands with a service cloth

8. Give the inventory on-hand and inform the person in-charge

9. Inform fellow employees in a calm manner and proceed to the nearest fire exit, call
fire department

10. Provides moisture to the glass to enable polishing

Trainer’s signature: Date:

 RECORDING SHEET FOR ORAL QUESTIONING / INTERVIEW

Trainee’s name: MAY MARTIN GESLANI

CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,
Unit of competency: TOILETS, BATHROOMS AND KITCHEN

Qualification: DOMESTIC WORK NCII

Satisfactory response
Oral/Interview Questions:
Yes No

1. What is the difference between mise-en-scene

√ 
and mise-en-place?

2. What is the correct practice of cleaning the

√ 
lobby?

3. What does table lay-up actually means? √ 

4. What is the correct way to handle the vacuum

√ 
cleaner?

5. What is the correct method of removing stain

√ 
from the floor?

The trainee’s underpinning knowledge was:

Satisfactory √ Not satisfactory 

 Trainee’s Signature: Date:
Trainer’s signature: Date:

Acceptable Answers are:

1. Mise-en-scene is the observable workplace condition upon entry to the

establishment while mise-en-place is the preparation before operation.

2. One of the best ways to clean the lobby is the use the broom before mopping and
dusting.

3. Placing the necessary cutlery, flatware, glassware and linen on the table

4. Handle them only by the stem or the control.

5. By way of using correct mop detergent and stain remover.

 Trainer’s signature: Date:

WRITTEN TEST

1. What is mise en place?

a. up selling c. marketing
b. suggestive selling d. Putting everything into order

2. The correct equipment given to the guest when cleaning the lobby is
a. gourmet spoon c. preserve spoon
b. stilton scoop d. floor polisher

3. Which one of the following statements is true of service?

a. Service requirements vary according to guests’ needs and wants.
b. The higher the price of the meal, the faster the service required.
c. The lower the price of the menu the slower the service.
d. It is the responsibility of the restaurant manager.

4. Ambiance means the:

a. mood of the music being played c. mood of the room given lighting and
music
b. complete impression a restaurant gives a guest d. complete impression the guest has
after dining

5. The main use of a waiter's cloth is for:

a. wiping customer's fingers after eating c. polishing plates and glasses when
laying them on the table
b. covering stains on the table cloth d. crumbing down guests' table after the
main course

6. The equipment that is used in the dining room on which food is cooked or completed in front
of the guests and is fitted with a rechaudis called a:
a. trolley c. wagon
b. gueridon d. truck

7. The person who do the make up of beds and cleaning is

a. souschef c. Houskeeper
b. trancheur d. head chef

8. Apron is a:
a. type of cloth c. type of wall
b. type of food d. type of double knit

9. The correct glassware to use when serving iced water to the customers is
a. beer mug c. water goblet
b. highball glass d. Collins glass

10. When we say styles of service we are referring to:

a. the delivery method c. the way food and beverage are
presented to the guest
b. the type of person serving d. the type of food and its cooked
condition

ANSWER KEY:

1. A
2. C
3. A
4. B
5. C 6. B
7. C
8. B
9. C
10. C