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This competency covers the knowledge, skills and attitudes required to provide care and support to infants and toddlers ages from birth to three years old.

1.2-1  Procedure in checking vital signs of infants and toddlers.

1.2-2  Checking required water quantity procedure.

1.3-3  Procedure in bathing infants and toddlers.

1.2-4  Checking availability of comforters for infants and toddlers as needed.

This unit covers the knowledge, skills, and attitudes required to
perform home management by providing clean, secure and safe
environment.

4.1 Ceilings and walls are cleaned in accordance with standard
     operating procedures and techniques.
4.2 Window edges and sills are wiped clean in accordance with
      standard operating procedures.
4.3 Bath tub, lavatory and toilet bowls are scrubbed and
     disinfected in accordance with standard operating procedures
     and techniques.
4.4 Accessories are washed and cleaned in accordance with
      standard operating procedures and techniques.

4.5 Bathroom supplies are replenished and defective
      accessories replaced as per SOPs.
4.6 Equipment is cleaned after use in accordance with
     manufacturer’s instruction.
4.7 All cleaning materials and equipment are stored in a safe
     place as per SOPs.
4.8 Routine maintenance is carried out or arranged as per
      standard operating procedures

This unit covers the knowledge, skills and attitudes in cooking basic
hot food and cold meals. It includes preparation of ingredients,
cooking meals and dishes according to recipes, present, prepare
cooked dishes/sauces, preparation of appetizers, butter designs,
desserts, salads, sandwiches, sauces, dressing garnishes and
preparing centers pieces

7.1 Hot sandwiches are prepared as per SOPs.
7.2 Cold dressings are prepared as per SOPs.
7.3 Hot sauces are prepared as per SOPs.
7.4 Cold sauces are prepared as per SOPs

This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the knowledge and skills in taking reservations, preparing service stations, table-setting, and setting the ambiance of the food service facility.

1. Set up the tables in the dining area

1.1       Tables are set according to the standards of the food service establishment.

1.2       In cases where the menu is pre-arranged or fixed, covers are set correctly according to the predetermined menu.

1.3      Tableware and glassware are wiped and polished before they are set up on the table.

1.4       Cloth napkins are folded properly and laid on the table appropriately according to napkin folding style.

1.5  Buffet or display tables are skirted properly taking into account symmetry, balance and harmony in size and design.

This unit deals with the knowledge and skills required in
providing pre-meal services to the dining guests as soon as
they arrive in the foodservice facility. It covers the dining
room or restaurant service procedures before the food and
beverage orders are served. This unit involves the initial
steps in the sequence of service that includes the welcoming
of guests, seating the guests, taking food and beverage
orders and liaising between the kitchen and the service
area

1.1 Guests are acknowledged as soon as they arrive.
1.2 Guests are greeted with an appropriate welcome.
1.3 Details of reservations are checked based on
established standard policy

2.1 Correct equipment are selected and used in the
production of appetizers
2.2 Appetizers are produced in accordance with
enterprise standards
2.3 Glazes are correctly selected and prepared, where
required
2.4 Quality trimmings and other leftovers are utilized
where and when appropriate
2.5 Appetizers are prepared, using sanitary practices
2.6 Appetizers are tasted and seasoned in accordance
with the required taste of the dishes
2.7 Workplace safety and hygienic procedures are
followed according to enterprise and legal
requirements
2.8 Variety of cheese are presented and stored
according to enterprise standard

This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food
production environments and hospitality establishments.

In this course you will learn how to Install Operating System and Peripherals/devices drivers as well as how to configure them in accordance to established installation procedures.

SET-UP COMPUTER SERVERS

at this part we will learn how to access the folder to join in to another client from server.

Set-up user access - 1.1 User folder is created in accordance with
network operating system (NOS) features