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    CBC - Module of Instruction Common 2

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    Bernard Jay Oro

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    © All Rights Reserved
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    CBC - Module of Instruction Common 2

    Uploaded by

    Bernard Jay Oro
    3 views2 pages

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    Cbc- Module of Instruction Common 2

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    © All Rights Reserved
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    3 views2 pages

    CBC - Module of Instruction Common 2

    Uploaded by

    Bernard Jay Oro

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    COMMON COMPETENCIES

    MODULES OF INSTRUCTION

    Course : BARTENDING NC-II


    Unit of Competency : OBSERVE WORKPLACE HYGIENE PROCEDURES
    Modules Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
    Module Descriptor: This module deals with the knowledge, skills and attitudes in
    observing workplace hygiene procedures. It includes following
    hygiene procedures and identifying and preventing hygiene
    risks
    Nominal Duration: 3 hours
    Summary of Learning
    Outcomes:
    LO1. Follow hygiene procedures
    LO2. Identify and prevent hygiene risks

    Details of Learning Outcomes:


    LO1. FOLLOW HYGIENIC PROCEDURES
    Assessment Assessment
    Contents Conditions Methodologies
    Criteria Methods
     Workplace hygiene  Personal The following  Group  Competenc
    procedures are grooming and resources MUST discussion/ y may be
    implemented in line with hygiene. be provided: interaction assessed
    enterprise and legal  Typical • Printed  Virtual through:
    requirements hygienic and Documents/Modules Meeting  Portfolio
     Handling and storage of control • CBLM in Discussion Assessment
    items are undertaken in procedures in Following hygienic  Simulation  Interview
    line with enterprise and the hospitality procedures  Symposium  Case Study/
    legal requirements and tourism • Info sheets and  Group Situation
    industries. instructional dynamics
     Overview of materials for each
    legislation and topic
    regulation in • Tools and
    relation to equipment,
    food handling, materials needed for
    personal and the attainment of the
    general hygiene. competency
    • Printed Task/Job
    /Operation Sheets
    with Performance
    Criteria Checklist

    Learning
    Management
    • Google Classroom
    • Google Meet
    • Zoom Meeting
    • Group Chat

    Videos: You Tube


    LO2. IDENTIFY AND PREVENT HYGIENE RISKS
    Assessment Assessment
    Contents Conditions Methodologies
    Criteria Methods
     Potential hygiene risks  Factors which The following  Group  Competenc
    are identified in line with contribute to resources MUST discussion/ y may be
    enterprise procedures workplace be provided: interaction assessed
     Action to minimize and hygiene • Printed  Virtual through:
    remove risks are taken problems. Documents/Module Meeting  Portfolio
    within scope of individual  General • CBLM in Discussion Assessment
    responsibility of hazards in Identifying and  Simulation  Interview
    enterprise/legal handling of preventing hygiene  Symposium  Case
    requirements food, linen risks  Group Study/
     Hygiene risks beyond and laundry • Info sheets and dynamics Situation
    the control of individual and garbage, instructional
    staff members are including materials for each
    reported to the topic
    appropriate person for • Tools and
    follow up equipment,
    materials needed for
    the attainment of the
    competency
    • Printed Task/Job
    /Operation Sheets
    with Performance
    Criteria Checklist

    Learning
    Management
    • Google Classroom
    • Google Meet
    • Zoom Meeting
    • Group Chat

    Videos: You Tube

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