Facilitating Learning( Food And Beverage Services )

We dream of Filipinos, who passionately love their country and Whose values and competencies enable them to realize Their full potential and contribute Meaningfully to building the nation. As a learner-centered public institution, The Department of Education continuously improves itself And better serves its stakeholders.

To protect and promote the rights of every Filipino to quality, equitable, culture-based and complete basic education where: Students learn in a child friendly, gender sensitive, safe and motivating environment; Teachers facilitate learning and constantly nurture every learner; Administrators and staff, as stewards of the institution. Ensure an enabling and supportive environment for effective learning to happen; Family, community and other stakeholders are actively engaged and share responsibility for developing life-long learners.

 Maka-Dios  Makatao  Makabansa  Makakalikasan

 Food Tech. Graduate  FBS NC II  Bread and Pastry NC II  TM I

Is a training delivery approach that focuses on the competency development of the learner as a result of the training.

Role and Responsibility as a trainer

Team Member

Evaluator

Model

Motivator

Facilitator

Guide

Cooperative

Learner

Creative

Responsible

Decision Maker

Performer

Learning is competency –based modular in its structure.

The training is based on curriculum developed from the competency standards

Training is based on work that must be performed. Training materials are directly related to the competency standards and the curriculum. Training delivery is individualized and self-paced.

The system allows recognition of prior learning RPL

Training is based on and off the job components

The system allows for learner to enter and exit programs at different times and levels and to receive an award for competencies attained at any point.

Approved training programs are nationally accredited.

Assessment of learners is based in the collection of evidences of work performance based on industry or organizational required standards.

, and

• • • •

Participate in workplace communication Work in a team environment Practice career professionalism Practice occupational health and safety procedures

• • • • •

Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace and safety practices Provide effective customer service

• • • •

• •

Prepare the dining room/restaurant area for service Welcome guests and take food and beverage orders Promote food and beverage product Provide food and beverage services to guests Provide room service Receive and handle guest concerns

Achievement Chart Food and Beverage Services NC II

Food and Beverage Services NC II

Training Activity Prayer Recap of Activities Unfreezing Activities

Trainees

Facilities/Tools and Equipments

Venue (Workstation/Area)

Date & Time

Evaluation System Institutional Assessment - written, interview and demonstration – read the CBLM and other learning materials used in the module National Assessment- competent or not yet competent