The Andragogy of Learning Including Principle of Trainers Methodology

COMPETENCY STANDARDS
This section gives the details of the contents of the basic, common and core units of
competency required in HOUSEKEEPING NC II, FBS NCII, AND COOKERY NC II

BASIC COMPETENCIES
UNIT OF COMPETENCY: PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes required to gather,
interpret and convey information in response to workplace requirements.
ELEMENT PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Obtain and convey workplace information

1.1 Specific and relevant information is accessed from appropriate sources

1.2 Effective questioning, active listening and speaking skills are used to gather and
convey information
1.3 Appropriate medium is used to transfer information and ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with supervisors and colleagues are identified and
followed
1.6 Defined workplace procedures for the location and storage of information is used
1.7 Personal interaction is carried out clearly and concisely
2. Speak English at a basic operational level
2.1 Simple conversations on familiar topics with work colleagues are participated
2.2 Simple verbal instructions or requests are responded to
2.3 Simple requests are made
2.4 Routine procedures are described
2.5 Likes, dislikes and preferences are expressed
2.6 Different forms of expression in English is identified
3. Participate in workplace meetings and discussions
3.1 Team meetings are attended on time
3.2 Own opinions are clearly expressed and those of others are listened to without
interruption
3.3 Meeting inputs are consistent with the meeting purpose and established protocols
3.4 Workplace interactions are conducted in a courteous manner
3.5 Questions about simple routine workplace procedures and maters concerning working
conditions of employment are asked and responded to
3.6 Meetings outcomes are interpreted and implemented
4. Complete relevant work-related documents
4.1 Range of forms relating to conditions of employment are completed accurately and
legibly
4.2 Workplace data is recorded on standard workplace forms and documents
4.3 Basic mathematical processes are used for routine calculations
4.4 Errors in recording information on forms/ documents are identified and properly acted
upon
4.5 Reporting requirements to supervisor are completed according to organizational
guidelines

RANGE OF VARIABLES VARIABLE RANGE

1. Appropriate sources
1.1 Team members 1.4 Local government
1.2 Suppliers 1.5 Industry bodies
1.3 Trade personnel
2. Medium
2.1 Memorandum 2.4 Information discussion
2.2 Circular 2.5 Follow-up or verbal instructions
2.3 Notice 2.6 Face to face communication

3. Storage
3.1 Manual filing system
3.2 Computer-based filing system
4. Forms
4.1 Personnel forms, telephone message forms, safety reports
5. Workplace interactions
5.1 Face to face
5.2 Telephone
5.3 Electronic and two-way radio
5.4 Written including electronic, memos, instruction and forms, non-verbal including
gestures, signals, signs and
diagrams
6. Protocols
6.1 Observing meeting
6.2 Compliance with meeting decisions
6.3 Obeying meeting instructions

EVIDENCE GUIDE
1. Critical aspects of Competency Assessment requires evidence that the candidate:
1.1 Prepared written communication following standard format of the organization
1.2 Accessed information using communication equipment
1.3 Spoken English at a basic operational level
1.4 Made use of relevant terms as an aid to transfer information effectively
1.5 Conveyed information effectively adopting the formal or informal communication
2. Underpinning Knowledge
2.1 Effective communication
2.2 Different modes of communication
2.3 Written communication
2.4 Organizational policies
2.5 Communication procedures and systems
2.6 Technology relevant to the enterprise and the individual’s work responsibilities
3. Underpinning Skills 3.1 Follow simple spoken language
3.2 Perform routine workplace duties following simple written notices
3.3 Participate in workplace meetings and discussions
3.4 Complete work-related documents
3.5 Estimate, calculate and record routine workplace measures
3.6 Basic mathematical processes of addition, subtraction, division and multiplication
3.7 Ability to relate to people of social range in the workplace
3.8 Gather and provide information in response to workplace requirements
4. Resource Implications
4.1 Fax machine
4.2 Telephone
4.3 Writing materials
4.4 Internet
5. Methods of Assessment
5.1 Direct Observation
5.2 Oral interview and written test
6. Context of Assessment
 6.1 Competency may be assessed individually in the actual workplace or through
accredited
institution

UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT

UNIT DESCRIPTOR: This unit covers the skills, knowledge and attitudes to identify role and
responsibility as a member of a team.
ELEMENT PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Describe team role and scope
1.1 The role and objective of the team is identified from available sources of
information
1.2 Team parameters, reporting relationships and responsibilities are identified from
team discussions and appropriate external sources
2. Identify own role and responsibility within team
2.1 Individual role and responsibilities within the team environment is identified
2.2 Roles and responsibility of other team members are identified and recognized
2.3 Reporting relationships within team and external to team are identified
3. Work as a team member
3.1 Effective and appropriate forms of communications used and interactions
undertaken with team members who contribute to known team activities and objectives?
3.2 Effective and appropriate contributions made to complement team activities and
objectives, based on individual skills and competencies and workplace context
3.3 Observed protocols in reporting using standard operating procedures
3.4 Contribute to the development of team work plans based on an understanding of
team’s role and objectives and individual competencies of the members.
4. Work effectively with colleagues
4.1 Information is communicated clearly and in concise manner using appropriate
communication techniques
4.2 Relationships are established and maintained effectively with colleagues
4.3 Work activities are performed within the team to ensure achievement of team
goals
5. Work in socially diverse environment
5.1 Customers and colleagues from diverse backgrounds are communicated with, in all
verbal and non-verbal forms
5.2 Cross cultural misunderstandings are dealt with, taking account of cultural
consideration
RANGE OF VARIABLES VARIABLE RANGE
1. Role and objective of team
1.1 Work activities in a team environment with enterprise or specific sector
1.2 Limited discretion, initiative and judgement maybe demonstrated on the job,
either individually or in a team environment
2. Sources of information 2.1 Standard operating and/or other workplace procedures
2.2 Job procedures
2.3 Machine/equipment manufacturer’s specifications and instructions
2.4 Organizational or external personnel
2.5 Client/supplier instructions
2.6 Quality standards
2.7 OHS and environmental standards
3. Workplace context 3.1 Work procedures and practices
3.2 Conditions of work environments
3.3 Legislation and industrial agreements
 3.4 Standard work practice including the storage, safe handling and disposal of
chemicals
3.5 Safety, environmental, housekeeping and quality guidelines
4. Appropriate communication techniques May include:
4.1 Use of active listening
4.2 Use of both open and closed questions
4.3 Speaking clearly and concisely
4.4 Using appropriate language and tone of voice
4.6 Being attentive
EVIDENCE GUIDE
1. Critical aspects of Competency

Assessment requires evidence that the candidate:

1.1 Operated in a team to complete workplace activity

1.2 Worked effectively with others
1.3 Worked in socially diverse environment
1.4 Conveyed information in written or oral form
1.5 Selected and used appropriate workplace language
1.6 Followed designated work plan for the job
1.7 Reported outcomes
2. Underpinning Knowledge
2.1 Communication process
2.2 Team structure
2.3 Team roles
2.4 Group planning and decision making
2.5 Specific diversity issues
3. Underpinning Skills 3.1 Communicate appropriately, consistent with the culture
of the workplace
4. Resource Implications The following resources MUST be provided:
4.1 Access to relevant workplace or appropriately simulated environment where
assessment can take place
4.2 Materials relevant to the proposed activity or tasks
5. Methods of Assessment
Competency may be assessed through:
5.1 Observation of the individual member in relation to the work activities of the group
5.2 Observation of simulation and or role play involving the participation of individual
member to the attainment of organizational goal
5.3 Case studies and scenarios as a basis for discussion of issues and strategies in
teamwork
6. Context for Assessment
6.1 Competency may be assessed in workplace or in a simulated workplace setting
6.2 Assessment shall be observed while task is being undertaken whether individually
or in group

UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes in promoting career
growth and advancement.
ELEMENT PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Integrate personal objectives with organizational goals
1.1 Personal growth and work plans are pursued towards improving the qualifications
set for the profession
 1.2 Intra- and interpersonal relationships are maintained in the course of managing
oneself based on performance
evaluation
1.3 Commitment to the organization and its goal is demonstrated in the performance
of duties
2. Set and meet work priorities
2.1 Competing demands are prioritized to achieve personal, team and organizational
goals and objectives.
2.2 Resources are utilized efficiently and effectively to manage work priorities and
commitments
2.3 Practices along economic use and maintenance of equipment and facilities are
followed as per established procedures
3. Maintain professional growth and development
3.1 Trainings and career opportunities are identified and availed of based on job
requirements
3.2 Recognitions are sought/received and demonstrated as proof of career
advancement
3.3 Licenses and/or certifications relevant to job and career are obtained and
renewed
RANGE OF VARIABLES VARIABLE RANGE
1. Evaluation
1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources
2.1 Human
2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career opportunities
3.1 Participation in training programs
3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops
4. Recognitions
4.1 Recommendations
4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards
5. Licenses and/or
certifications
5.1 National Certificates
5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses

EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate:
1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in the course of managing oneself
based on performance evaluation
1.3 Completed trainings and career opportunities which are based on the
requirements of the industries
1.4 Acquired and maintained licenses and/or certifications according to the
requirement of the qualification
2. Underpinning Knowledge
2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender sensitivity
2.5 Personal hygiene practices
3. Underpinning Skills 3.1 Appropriate practice of personal hygiene
3.2 Intra and Interpersonal skills
3.3 Communication skills
4. Resource Implications The following resources MUST be provided:
4.1 Workplace or assessment location
4.2 Case studies/scenarios
5. Methods of Assessment
Competency may be assessed through:
5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests
6. Context of Assessment
6.1 Competency may be assessed in the work place or in a simulated work place
setting

UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

UNIT DESCRIPTOR: This unit covers the outcomes required to comply with regulatory and
organizational requirements for occupational health and safety.

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Identify hazards and risks
1.1 Safety regulations and workplace safety and hazard control practices and
procedures are clarified and explained based on organization procedures
1.2 Hazards/risks in the workplace and their corresponding indicators are identified
to minimize or eliminate risk to co-workers, workplace and environment in accordance with
organization procedures
1.3 Contingency measures during workplace accidents, fire and other emergencies
are recognized and established in accordance with organization procedures
2. Evaluate hazards and risks
2.1 Terms of maximum tolerable limits which when exceeded will result in harm or
damage are identified based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
 2.3 OHS issues and/or concerns and identified safety hazards are reported to
designated personnel in accordance with workplace requirements and relevant workplace
OHS legislation
3. Control hazards and risks
3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in
workplace are consistently followed
3.2 Procedures for dealing with workplace accidents, fire and emergencies are
followed in accordance with organization OHS policies
3.3 Personal protective equipment (PPE) is correctly used in accordance with
organization OHS procedures and practices
3.4 Appropriate assistance is provided in the event of a workplace emergency in
accordance with established organization protocol
4. Maintain OHS awareness
4.1 Emergency-related drills and trainings are participated in as per established
organization guidelines and procedures
4.2 OHS personal records are completed and updated in accordance with workplace
requirements
5. Perform basic first-aid procedures
5.1 Situation is assessed in accordance with accepted practice
5.2 Basic first-aid techniques are applied in accordance with established first-aid
procedures and enterprise policy
5.3 Details of the incident is communicated in a timely manner according to enterprise
policy
RANGE OF VARIABLES VARIABLE RANGE
1. Safety regulations May include:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include:
2.1 Physical hazards – impact, illumination, pressure, noise, vibration, temperature,
radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke, gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessive force, awkward/static positions,
fatigue, direct pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal relationship, work out cycle
3. Contingency measures May include:
3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 Calling emergency personnel
3.5 First Aid Application
4. PPE May include:
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
 4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
5. Emergency-related drills and training
5.1 Fire drill
5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management
6. OHS personal records 6.1 Medical/Health records
6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed
EVIDENCE GUIDE
1. Critical aspects of Competency

Assessment requires evidence that the candidate:

1.1 Explained clearly established workplace safety and hazard control practices and
procedures
1.2 Identified hazards/risks in the workplace and its corresponding indicators in
accordance with company procedures
1.3 Recognized contingency measures during workplace accidents, fire and other
emergencies
1.4 Identified terms of maximum tolerable limits based on threshold limit value- TLV.
1.5 Applied basic first-aid procedures
1.6 Followed Occupational Health and Safety (OHS) procedures for controlling
hazards/risks in workplace
1.7 Used Personal Protective Equipment (PPE) in accordance with company OHS
procedures and practices
1.8 Completed and updated OHS personal records in accordance with workplace
requirements
2. Underpinning Knowledge and
2.1 OHS procedures and practices and regulations
2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
2.10 First-aid procedures and practices
3. Underpinning Skills 3.1 Practice of personal hygiene
3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
3.5 Safe manual handling of casualty
4. Resource Implications The following resources must be provided:
4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
 4.4 Health records
5. Methods of Assessment
Competency may be assessed through:
5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
6. Context for Assessment
6.1 Competency may be assessed in the work place or in a simulated work place
setting

COMMON COMPETENCIES
UNIT OF COMPETENCY: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNIT DESCRIPTOR: This unit of competency deals with the knowledge, skills and attitude
required to access, increase and update industry knowledge. It includes seek information
on the industry and update industry knowledge
ELEMENT PERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
1. Seek information on the industry
1.1 Sources of information on the industry are correctly identified and accessed
1.2 Information to assist effective work performance is obtained in line with job
requirements
1.3 Specific information on sector of work is accessed and updated
1.4 Industry information is correctly applied to day-to-day work activities
2. Update industry knowledge
2.1 Informal and/or formal research is used to update general knowledge of the
industry
2.2 Updated knowledge is shared with customers and colleagues as appropriate
and incorporated into day-to-day working activities
3. Develop and update local knowledge
3.1 Local knowledge is developed to assist queries on local/national tourism
industry
3.2 Local knowledge is updated using informal and/or formal research
3.3 Contact with local communities is maintained
4. Promote products and services to customers
4.1 Promotional initiatives are described that may be used to promote products
and services
4.2 Selling skills are applied according to customer needs
RANGE OF VARIABLES VARIABLE RANGE
1. Information sources
May include:
1.1 media
1.2 reference books
1.3 libraries
1.4 unions
1.5 industry associations
1.6 industry journals
1.7 internet
1.8 personal observation and experience
2. Information to assist effective work performance
May include:
 2.1 Different sectors of the industry and the services available in each sector
2.2 Relationship between tourism and hospitality
2.3 Relationship between the industry and other industries
2.4 Industry working conditions
2.5 Legislation that affects the industry
2.5.1 liquor
2.5.2 health and safety
2.5.3 hygiene
2.5.4 gaming
2.5.5 workers compensation
2.5.6 consumer protection
2.5.7 duty of care
2.5.8 building regulations
2.6 Trade unions environmental issues and requirements
2.7 Industrial relations issues and major organizations
2.8 Career opportunities within the industry
2.9 Work ethic required to work in the industry and industry expectations of staff
2.10 Quality assurance
3. Informal and formal research
May include:
3.1 Discussions with colleagues, management and customers
3.2 Reading internal enterprise material about products and services
3.3 Familiarity with customer comments including complaints
3.4 Reading and researching product data and information
VARIABLE RANGE
3.5 Conducting internal testing to determine quality and differentials
3.6 General media research
3.7 Developing and analyzing responses to questionnaires
3.8 Reading surveys and ratings
4. Promotional initiatives
May include:
4.1 Media campaigns
4.2 Internal promotions, including static displays, demonstrations, tastings, videos,
competitions, packages, events
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate/ trainee:
1.1 Knew key sources of information on the industry
1.2 Updated industry knowledge
1.3 Accessed and used industry information
1.4 Developed and updated local knowledge
1.5 Promoted products and services
2. Required Knowledge
2.1 Overview of quality assurance in the industry
2.2 Role of individual staff members
2.3 Industry information sources
3. Required Skills
3.1 Time management
3.2 Ready skills needed to access industry information
3.3 Basic competency skills needed to access the internet
4. Resource Implications
The following resources should be provided:
4.1 Sources of information on the industry
4.2 Industry knowledge
5. Methods of Assessment
Competency in this unit may be assessed through:
5.1 Interview/questions
5.2 Practical demonstration
5.3 Portfolio of industry information related to trainee’s work
6. Context of Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting
(assessment centers)
6.2 Assessment activities are carried out through TESDA's accredited assessment
center

UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES

UNIT DESCRIPTOR: This unit of competency deals with the knowledge, skills and
attitudes in observing workplace hygiene procedures. It includes following hygiene
procedures and identifying and preventing hygiene risks.

ELEMENTPERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
1. Follow hygiene procedures
1.1 Workplace hygiene procedures are implemented in line with enterprise and
legal requirements
1.2 Handling and storage of items are undertaken in line with enterprise and legal
requirements
2. Identify and prevent hygiene risks
2.1 Potential hygiene risks are identified in line with enterprise procedures
2.2 Action to minimize and remove risks are taken within scope of individual
responsibility of enterprise/legal requirements
2.3 Hygiene risks beyond the control of individual staff members are reported to
the appropriate person for follow up
RANGE OF VARIABLES VARIABLE RANGE
1. Hygiene procedures
May include:
1.1 safe and hygienic handling of food and beverage
1.2 regular hand washing
1.3 correct food storage
1.4 appropriate and clean clothing
1.5 avoidance of cross-contamination
1.6 safe handling disposal of linen and laundry
1.7 appropriate handling and disposal of garbage
1.8 cleaning and sanitizing procedures
1.9 personal hygiene
2. Hygiene risk
May include:
2.1 bacterial and other contamination arising from poor handling of food
2.2 inappropriate storage of foods
2.3 storage at incorrect temperatures
2.4 foods left uncovered
2.5 poor personal hygiene practices
 2.6 poor work practices
2.6.1 cleaning
2.6.2 housekeeping
2.6.3 food handling
2.6.4 vermin
2.6.5 airborne dust
2.7 cross-contamination through cleaning inappropriate cleaning practices
2.8 inappropriate handling of potentially infectious linen
2.9 contaminated wastes such as blood and body secretions
2.10 disposal of garbage and contaminated or potentially contaminated wastes
3. Minimizing or removing risk
May include:
3.1 auditing staff skills and providing training
3.2 ensuring policies and procedures are followed strictly
3.3 audits or incidents with follow up actions

EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment required evidence that the candidate:
1.1 Followed hygiene procedures
1.2 Identified and responded to hygiene risk
1.3 Practiced personal grooming and hygiene
2. Required Knowledge
2.1 Typical hygiene and control procedures in the hospitality and tourism
industries
2.2 Overview of legislation and regulation in relation to food handling, personal
and general hygiene
2.3 Knowledge on factors which contribute to workplace hygiene problems
2.4 General hazards in handling of food, linen and laundry and garbage, including
major causes of contamination and cross-infection
2.5 Sources of and reasons for food poisoning
3. Required Skills
3.1 Ability to follow correct procedures and instructions
3.2 Ability to handle operating tools/ equipment
3.3 Application to hygiene principles
4. Resource Implications
The following resources should be provided:
4.1 Hygiene procedures, actual or simulated workplace, products used in
hotel/restaurant /tourism workplace
5. Methods of Assessment
Competency in this unit must be assessed through:
5.1 Written examination
5.2 Practical demonstration
6. Context of Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting
(assessment centers)
6.2 Assessment activities are carried out through TESDA's accredited assessment
center

UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS

UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes inputting, accessing, producing
and transferring data using the appropriate hardware and software

ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Plan and prepare for task to be undertaken
1.1 Requirements of task are determined
1.2 Appropriate hardware and software is selected according to task assigned and
required outcome
1.3 Task is planned to ensure OH & S guidelines and procedures are followed
2. Input data into computer
2.1 Data are entered into the computer using appropriate program/application in
accordance with company procedures
2.2 Accuracy of information is checked and information is saved in accordance with
standard operating procedures
2.3 Inputted data are stored in storage media according to requirements
2.4 Work is performed within ergonomic guidelines
3. Access information using computer
3.1 Correct program/application is selected based on job requirements
3.2 Program/application containing the information required is accessed according
to company procedures
3.3 Desktop icons are correctly selected, opened and closed for navigation
purposes
3.4 Keyboard techniques are carried out in line with OH & S requirements for safe
use of keyboards
4. Produce/output data using computer system
4.1 Entered data are processed using appropriate software commands
4.2 Data are printed out as required using computer hardware/peripheral devices
in accordance with standard operating procedures
4.3 Files and data are transferred between compatible systems using computer
software, hardware/ peripheral devices in accordance with standard operating
procedures
5. Maintain computer equipment and systems
5.1 Systems for cleaning, minor maintenance and replacement of consumables are
implemented
5.2 Procedures for ensuring security of data, including regular back-ups and virus
checks are implemented in accordance with standard operating procedures
5.3 Basic file maintenance procedures are implemented in line with the standard
operating procedures
5.4 Document systems are maintained
RANGE OF VARIABLES VARIABLE RANGE
1. Hardware and peripheral devices
May include:
1.1 Personal computers
1.2 Networked systems
1.3 Communication equipment
1.4 Printers
1.5 Scanners
1.6 Keyboard
1.7 Mouse
2. Software
May include:
2.1 Word processing packages
2.2 Data base packages
2.3 Internet
2.4 Spreadsheets
3. OH & S guidelines
May include:
3.1 OHS guidelines
3.2 Enterprise procedures
4. Storage media
May include:
4.1 diskettes
4.2 CDs
4.3 zip disks
4.4 hard disk drives, local and remote
5. Ergonomic guidelines
May include:
5.1 Types of equipment used
5.2 Appropriate furniture
5.3 Seating posture
5.4 Lifting posture
5.5 Visual display unit screen brightness
6. Desktop icons
May include:
6.1 directories/folders
6.2 files
6.3 network devices
6.4 recycle bin
7. Maintenance
May include:
7.1 Creating more spaces in the hard disk
7.2 Reviewing programs
7.3 Deleting unwanted files
7.4 Backing up files
7.5 Checking hard drive for errors
7.6 Using up to date anti-virus programs
7.7 Cleaning dust from internal and external surfaces

EVIDENCE GUIDE
1. Critical aspect of Competency
Assessment requires evidence that the candidate:
1.1 Selected and used hardware components correctly and according to the task
requirement
1.2 Identified and explain the functions of both hardware and software used, their
general features and capabilities
1.3 Produced accurate and complete data in accordance with the requirements
1.4 Used appropriate devices and procedures to transfer files/data accurately
1.5 Maintained computer system
2. Required Knowledge
2.1 Basic ergonomics of keyboard and computer use
 2.2 Main types of computers and basic features of different operating systems
2.3 Main parts of a computer
2.4 Storage devices and basic categories of memory
2.5 Relevant types of software
2.6 General security
2.7 Viruses
2.8 OH & S principles and responsibilities
2.9 Calculating computer capacity
3. Required Skills
3.1 Reading skills required to interpret work instruction
3.2 Communication skills
4. Resource Implications
The following resources should be provided:
4.1 Computer hardware with peripherals
4.2 Appropriate software
5. Methods of Assessment
The assessor may select two of the following assessment methods to objectively assess
the candidate:
5.1 Observation
5.2 Questioning
5.3 Practical demonstration
6. Context for Assessment
6.1 Assessment may be conducted in the workplace or in a simulated environment
UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
UNIT DESCRIPTOR: This unit of competency deals with the knowledge, skills and
attitudes in following health, safety and security practices. It includes dealing with
emergency situations and maintaining safe personal presentation standards.
ELEMENT
PERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
1. Follow workplace procedures for health, safety and security practices
1.1 Correct health, safety and security procedures are followed in line with
legislation, regulations and enterprise procedures
1.2 Breaches of health, safety and security procedures are identified and reported
in line with enterprise procedure
1.3 Suspicious behavior or unusual occurrence are reported in line with enterprise
procedure
2. Perform child protection duties relevant to the tourism industry
2.1 Issue of sexual exploitation of children is identified
2.2 National, regional and international actions are described to prevent the sexual
exploitation of children
2.3 Actions that can be taken in the workplace are described to protect children
from sexual exploitation
3. Observe and monitor people
3.1 Areas and people who require observation and monitoring is prepared
3.2 Observation and monitoring activities are implemented
3.3 Apprehension of offenders are determined
3.4 Offenders are arrested according to enterprise procedures
3.5 Administrative responsibilities are fulfilled
4. Deal with emergency situations
 4.1 Emergency and potential emergency situations are recognized and appropriate
action are taken within individual’s scope of responsibility
4.2 Emergency procedures are followed in line with enterprise procedures
4.3 Assistance is sought from colleagues to resolve or respond to emergency
situations
4.4 Details of emergency situations are reported in line with enterprise procedures
5. Maintain safe personal presentation standards
5.1 Safe personal standards are identified and followed in line with enterprise
requirements

ELEMENT PERFORMANCE CRITERIA

Italicized items are elaborated in the Range of Variables

6. Maintain a safe and secure workplace

6.1 Workplace health, safety and security responsibilities are identified
6.2 Framework to maintain workplace health, safety and security are and
maintained
6.3 Procedures for identifying or assessing health, safety and security hazards and
risks are implemented
6.4 Injuries, illnesses and incidents are investigated
6.5 Organization's health, safety and security effectiveness are evaluated
RANGE OF VARIABLES VARIABLE RANGE
1. Health, safety and security procedures
May include:
1.1 Use of personal protective clothing and equipment
1.2 Safe posture including sitting, standing, bending
1.3 Manual handling including lifting, transferring
1.4 Safe work techniques including knives and equipment, handling hot surfaces,
computers and electronic equipment
1.5 Safe handling of chemicals, poisons and dangerous materials
1.6 Ergonomically sound furniture and work stations
1.7 Emergency fire and accident
1.8 Hazard identification and control
1.9 Security of documents, cash, equipment, people
1.10 Key control systems
2. Breaches of procedure
May include:
2.1 Loss of keys
2.2 Strange or suspicious persons
2.3 Broken or malfunctioning equipment
2.4 Loss of property, goods or materials
2.5 Damaged property or fittings
2.6 Lack of suitable signage when required
2.7 Lack of training on health and safety issues
2.8 Unsafe work practices
3. Emergency
May include:
3.1 Personal injuries
3.2 Fire
3.3 Electrocution
3.4 Natural calamity i.e. earthquake/flood
 3.5 Criminal acts i.e. robbery

EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate:
1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with workplace safety, security and hygiene practices
1.4 Identified faults & problems and the necessary corrective action
1.5 Demonstrated ability to perform child protection duties relevant to the tourism
industry
1.6 Demonstrated ability to prepare for observation and monitoring activities
relevant to designated situations
1.7 Promoted public relation among others
1.8 Complied with quality standards
1.9 Responded to emergency situations in line with enterprise guidelines
1.10 Complied with proper dress code
2. Required Knowledge and Attitude
2.1 Communication
2.1.1 Interactive communication with others
2.1.2 Interpersonal skills
2.1.3 Good working attitude
2.1.4 Ability to work quietly; with cooperation; patience, carefulness, cleanliness
and aesthetic values
2.1.5 Ability to focus on task at hand
2.2 Systems, Processes and Operations
2.2.1 Workplace health, safety and security procedures
2.2.2 Emergency procedures
2.2.3 Personal presentation
2.3 Safety Practices
2.3.1 Proper disposal of garbage
2.3.2 Practice safety measures
2.3.3 5S Implementation
2.4 Child protection duties relevant to tourism industry
2.4.1 Rules, regulations, policies and laws
3. Required Skills
3.1 Ability to make decision
3.2 Time management
3.3 Ability to offer alternative steps
3.4 Care in handling and operating equipment
3.5 Ability to use observation and monitoring techniques
4. Resource Implications
The following resources should be provided:
4.1 Procedures Manual on safety, security, health and emergency
4.2 Availability of tools, equipment, supplies and materials
5. Methods of Assessment
Competency in this unit may be assessed through:
5.1 Written examination
5.2 Practical demonstration
5.3 Interview
6. Context of Assessment
 6.1 Assessment may be done in the workplace or in a simulated workplace setting
(assessment centers)
6.2 Assessment activities are carried out through TESDA's accredited assessment
center

UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE

UNIT DESCRIPTOR: This unit of competency deals with the knowledge, skills and
attitudes in providing effective customer service. It includes greeting customer,
identifying customer needs, delivering service to customer, handling queries through use
of common business tools and technology and handling complaints/conflict situation,
evaluation and recommendation.

ELEMENT PERFORMANCE CRITERIA

Italicized items are elaborated in the Range of Variables
1. Greet customer
1.1 Customers are greeted according to enterprise procedure
1.2 Verbal and non-verbal communications are appropriate to the given situation
1.3 Nonverbal communication are observed when responding to customers
1.4 Sensitivity to cultural and social differences is demonstrated
2. Identify needs of customers
2.1 Appropriate interpersonal skills are used to ensure that customer needs are
accurately identified
2.2 Customer needs are assessed for urgency so that priority for service delivery
can be identified
2.3 Customers are provided with information
2.4 Personal limitation in addressing customer and colleague needs is identified
and where appropriate, assistance is sought from supervisor
3. Deliver service to customer
3.1 Customer needs are promptly attended to in line with enterprise procedure
3.2 Appropriate rapport is maintained with customer to enable high quality service
delivery
3.3 Opportunity to enhance the quality of service and products are taken wherever
possible

ELEMENT PERFORMANCE CRITERIA

Italicized items are elaborated in the Range of Variables
4. Handle queries through use of common business tools and technology
4.1 Common business tools and technology are used efficiently to determine
customer requirements
4.2 Queries/ information are recorded in line with enterprise procedure
4.3 Queries are acted upon promptly and correctly in line with enterprise
procedure
5. Handle complaints/ conflict situations, evaluation and recommendations
5.1 Guests are greeted with a smile and eye-to-eye contact
5.2 Responsibility for resolving the complaint is taken within limit of responsibility
and according to enterprise policy
5.3 Nature and details of complaint are established and agreed with the customer
5.4 Threats to personal safety are identified and managed to personal safety of
customers or colleagues and appropriate assistance is organized
 5.4 Appropriate action is taken to resolve the complaint to the customers
satisfaction wherever possible
5.5 Conflict situations are resolved within scope of individual responsibility by
applying effective communication skills and according to enterprise policy
RANGE OF VARIABLES VARIABLE RANGE
1. Customers
May include:
1.1 internal
1.2 external
2. Non-verbal communication
May include:
2.1 body language
2.2 dress and accessories
2.3 gestures and mannerisms
2.4 voice tonality and volume
2.5 use of space
2.6 culturally specific communication customs and practices
3. Cultural and social differences
May include:
3.1 modes of greeting, farewell and conversation
3.2 body language/ use of body gestures
3.3 formality of language
4. Interpersonal skills
May include:
4.1 interactive communication
4.2 public relation
4.3 good working attitude
4.4 sincerity
4.5 pleasant disposition
4.6 effective communication skills
5. Customer needs
May include:
5.1 those with a disability
5.2 those with special cultural or language needs
5.3 unaccompanied children
5.4 parents with young children
5.5 pregnant women
5.6 single women
6. Enterprise procedure
May include:
6.1 modes of greeting and farewell
6.2 addressing the person by name
6.3 time-lapse before a response
6.4 style manual requirements
6.5 standard letters and format
7. Business tools and technology
May include:
7.1 telephone
7.2 fax machine
7.3 computer equipment
7.4 internet, email
VARIABLE RANGE
8. Complaint
May include:
8.1 level of service
8.2 product standards
8.3 processes
8.4 information given
8.5 charges and fees
9. Threats to personal safety
May include:
9.1 violent customers
9.2 drug and alcohol affected customers
9.3 customers fighting amongst themselves
EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate:
1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with occupational, health and safety practices
1.4 Promoted public relation among others
1.5 Complied with service manual standards
1.6 Demonstrated familiarity with company facilities, products and services
1.7 Demonstrated ability to work effectively with others
1.8 Applied company rules and standards
1.9 Applied telephone ethics
1.10 Applied correct procedure in using telephone, fax machine, internet
1.11 Handled customer complaints within limit of individual responsibility
2. Required Knowledge
2.1 Communication
2.1.1 Interactive communication with others
2.1.2 Interpersonal skills/ social graces with sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3 Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/up selling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers
3. Required Skills
3.1 Effective communication skills
3.2 Non-verbal communication - body language
3.3 Good time management
3.4 Ability to work calmly and unobtrusively effectively
3.5 Ability to handle telephone inquiries and conversations
3.6 Correct procedure in handling telephone inquiries
 3.7 Proper way of handling complaints
3.8 Ability to apply basic principles of conflict resolution and respond to complaints
4. Resource Implications
The following resources should be provided
4.1 Availability of telephone, fax machine, internet, etc.
4.2 Availability of data on projects and services; tariff and rates, promotional
activities in place etc.
4.3 Availability of office supplies
5. Methods of Assessment
Competency in this unit must be assessed through
5.1 Written examination
5.2 Practical demonstration
6. Context of Assessment
6.1 Assessment may be done in the workplace or in a simulated workplace setting
(assessment centers)
6.2 Assessment activities are carried out through TESDA's accredited assessment
center
COMPETENCY MAP – VISUAL GRAPHIC DESIGN NC III

BASIC COMPETENCIES
Receive and Respond to Workplace Communication
Work with Others
Demonstrate work values
Practice basic housekeeping procedures
Participate in Workplace Communication
Work in a Team Environment
Practice career professionalism
Practice occupational health and safety procedures
Lead Workplace
Communication Lead Small Team
Develop and practice negotiation skills
Solve Problems Related to Work Activities
Use mathematical concepts and techniques
Use relevant technologies
Utilize Specialist Communication Skills
Develop Team and Individuals
Apply Problem Solving Techniques in the Workplace
Collect, analyze and organize information
Plan and Organize Work
Promote environmental protection
COMMON COMPETENCIES
Apply Quality Standards
Operate a Personal Computer

CORE COMPETENCIES
Communicate effectively in a customer contact center
Render quality customer service
Utilize enterprise/ company technology
Conduct contact center campaign
Provide specialized support and assistance to customers
Lead a contact center work team
Manage the activities of a contact center work team
Use business technology
Use medical technology to carry out task
Produce text from audio transcription Review/edit documents
Lead a team in delivering quality service
Apply traditional drawing techniques for animation
Produce traditional cleaned-up drawings
Produce traditional in-between drawings
Produce Traditional key poses/drawings for animation
Create 2D digital animation
Export Animation into Video file format
Produce digital cleaned-up drawings
Produce digital in-between drawings
Produce background designs
Composite and edit animation sequence
Create 3D digital animation
Produce storyboard for animation
Coordinate the production of animation
Produce over-all designs for animation
Produce key drawings for animation
Create 3D models for animation
Apply 3D texture and lighting to 3D models Set character rigging
Create 2D digital animation
Produce cleaned-up and in-between drawings
Use an authoring tool to create an interactive sequence
Animate character Composite and render animation sequence
Produce key drawings for animation
Utilize Software Methodologies
Develop Responsive Web Design
Create Interactive Websites (Using JavaScript)
Develop Website Backend Systems
Develop designs for a logo
Develop designs for print media
Develop designs for user experience
Develop designs for user interface
Develop designs for product packaging
Design booth and product/window display
_________________________________________________________________________________
1. Additive Color - A color produced by light falling onto a surface, as compared to
subtractive color. An additive color model involves light emitted directly from a source
or illuminant of some sort. The additive reproduction process usually uses red, green
and blue light to produce the other colors
2. Anti-alias - The blending of pixel colors on the perimeter of hard-edged shapes, like
type, to smooth undesirable edges (jaggies).
3. Artwork - All original copy, including type, photos and illustrations, intended for
printing. Also called art.
4. Bitmap (or raster) image - is one of the two major graphic types (the other being
vector). Bitmap-based images are comprised of pixels in a grid. Each pixel or "bit" in
the image contains information about the color to be displayed. Bitmap images have a
fixed resolution and cannot be resized without losing image quality. Common bitmap based
formats are JPEG, GIF, TIFF, PNG, PICT, and BMP. Most bitmap images can
be converted to other bitmap-based formats very easily. Bitmap images tend to have
much large file sizes than vector graphics and they are often compressed to reduce
their size. Although many graphics formats are bitmap-based, bitmap (BMP) is also a
graphic format.
5. CMYK - Acronym for cyan-magenta-yellow-black. A color model that describes each
color in terms of the quantity of each secondary color (cyan, magenta, yellow), and
"key" (black) it contains. The CMYK system is used for printing.
6. Color Balance - Refers to amounts of process colors that simulate the colors of the
original scene or photograph.
7. Color Correct - Adjust the relationship among the process colors to achieve desirable
colors.
8. Color Gamut - Range of hues possible to reproduce using a specific device, such as
a computer screen, or system, such as four-color process printing.
9. Color Model - Way of categorizing and describing the infinite array of colors found in
nature.
10. Color separation - refers to color printing, is the reproduction of an image or text in
color (as opposed to simpler black and white or monochrome printing). Color printing
involves a series of steps, or transformations, in order to generate a quality color
reproduction. The process of color separation starts by separating the original artwork
into red, green, and blue components (for example by a digital scanner). The next
step is to invert each of these separations. When a negative image of the red
component is produced, the resulting image represents the cyan component of the
image. Likewise, negatives are produced of the green and blue components to
produce magenta and yellow separations, respectively. This is done because cyan,
magenta, and yellow are subtractive primaries which each represent two of the three
additive primaries (RGB) after one additive primary has been subtracted from white
light.
11. Composition - (1) In typography, the assembly of typographic elements, such as
words and paragraphs, into pages ready for printing. (2) In graphic design, the
arrangement of type, graphics and other elements on the page.
12. Computer graphics is a sub-field of computer science and is concerned with digitally
synthesizing and manipulating visual content. Although the term often refers to three
dimensional computer graphics, it also encompasses two-dimensional graphics and
image processing. Computer graphics is often differentiated from the field of
visualization, although the two have many similarities.
13. Critical Thinking - the objective analysis and evaluation of an issue in order to form a
judgment.
14. Die line - is the template for a package. It's a flattened outline of the cut lines and
folds. You cannot create a product package design without one. If you took apart a
cereal box and flattened it out, you'd be looking at the die line.
15. Drawing - is a means of making an image, using any of a wide variety of tools and
techniques. It generally involves making marks on a surface by applying pressure
from a tool, or moving a tool across a surface. Common tools are graphite pencils,
pen and ink, inked brushes, wax color pencils, crayons, charcoals, pastels, and
markers. Digital tools which simulate the effects of these are also used. The main
techniques used in drawing are: line drawing, hatching, crosshatching, random
hatching, scribbling, stippling, and blending.
16. Electronic media - are media that utilize electronics or electromechanical energy for
the end user (audience) to access the content. This is in contrast to static media
(mainly print media), which are most often created electronically, but don't require
electronics to be accessed by the end user in the printed form.
17. Filters - the color filters filter the light by wavelength range, such that the separate
filtered intensities include information about the color of light.
18. Flattening - A Photoshop CS process in which all visible layers are merged into the
background, greatly reducing file size. Flattening an image discards all hidden layers
and fills the remaining transparent areas with white.
19. Graphic Arts - is a term applied historically to the art of printmaking and drawing. In
contemporary usage it refers to the applied trade-skills of a graphic designer or print
technician. The term can include the trades of lithography, serigraphy and bindery,
among others. Graphic arts as a trade can be traced back to the first instances of the
stamped image or word.
20. Graphic Design - Arrangement of type and visual elements along with specifications
for paper, ink colors and printing processes that, when combined, convey a visual
message.
21. Graphics - Visual elements that supplement type to make printed messages more
clear or interesting.
22. Grayscale - A sequence of shades ranging from black through white, used in
computer graphics to add detail to images or to represent a color image on a
monochrome output device.
23. Handheld device - is a pocket-sized computing device, typically comprising a small
visual display screen for user output and a miniature keyboard or touch screen for
user input.
24. Holistic Skills - All-encompassing view based on the knowledge of the nature,
functions, and properties of the components, their interactions, and their relationship
to the whole.

26. Images or picture - is an artifact, usually two-dimensional, that has a similar

appearance to some subject—usually a physical object or a person. Images may be
two-dimensional, such as a photograph, screen display, and as well as a three-dimensional,
such as a statue. They may be captured by optical devices—such as
cameras, mirrors, lenses, telescopes, microscopes, etc. and natural objects and
phenomena, such as the human eye or water surfaces.
27. Indexed Color - Indexed formats are formats which are mapped to a smaller color
palette - 256-colours or less. All GIF images - whose bit depths can range from 1 to 8
- are, by definition, indexed images. In an indexed image, colors are stored in a
palette, which is sometimes referred to as a color lookup table. The indexed image's
palette contains all of the colors that are available for the image.
28. Interaction design - is when we create engaging web interfaces with logical
behaviors and actions.
29. Layout - A sample of the original providing (showing) position of printed work
(direction, instructions) needed and desired.
30. Layered - In Photoshop, a layer is a section of information within a file. For example,
an RGB file consists of at least four layers: the combined RGB layer, a Red layer, a
Green layer, and a Blue.
31. Leading - Amount of space between lines of type.
32. Logo (Logotype) - A company, partnership or corporate creation (design) that
denotes a unique entity. A possible combination of letters and art work to create a
"sole" entity symbol of that specific unit.
33. Lossless Compression - The process of compressing a file such that, after being
compressed and decompressed, it matches its original format bit for bit.
34. Multichannel - Color mode in which each multiple channel in Photoshop uses 256
levels of gray.
35. Mockup - or mock-up, is a scale or full-size model of a design or device, used for
teaching, demonstration, design evaluation, promotion, and other purposes.
36. Objects – refers to the vector shapes, e.g. rectangle, rounded shapes, ellipse and
other irregular shapes.
37. Page layout - is the part of graphic design that deals in the arrangement and style
treatment of elements (content) on a page.
38. Path - consists of the general outline of an object. Paths can be open or closed and
can be made up of a combination of straight and curved segments. Open paths are
straight or curved lines which can have varying thickness by stroking the path. Closed
paths are shapes which can have a stroked outline and a filled interior. Paths can also
be used to mask out or clip away portions of another image. These paths are referred
to as clipping paths. Paths in graphics software are generally creating using a pen
tool, Bezier curve tool, or less commonly, a spline or b-spline curve tool.
39. Printmaking is the process of making artworks by printing, normally on paper.
40. Process color - is a subtractive color model, used in color printing, also used to
describe the printing process itself. Though it varies by print house, press operator,
press manufacturer and press run; ink is typically applied in the order of the acronym.
41. Prototype - is an early sample, model, or release of a product built to test a concept
or process or to act as a thing to be replicated or learned from.
42. Proof - Test sheet made to reveal errors or flaws, predict results on press and record
how a printing job is intended to appear when finished.
43. Raster graphics – see Bitmap definition.
44. Resolution - Sharpness of an image on film, paper, computer screen, disc, tape or
other medium.
45. Responsive Design - aims to build websites which provide an optimal viewing and
interaction experience.
46. RGB - Acronym for red-green-blue. The three colors of light which can be mixed to
produce any other color. Colored images are often stored as a sequence of RGB
triplets or as separate red, green, and blue overlays though this is not the only
possible representation (see CMYK).
47. Scale - To enlarge or reduce a graphic display, such as a drawing or a photographic
image, by adjusting its size proportionally.
48. Sharpening - In Photoshop, a variation of a traditional compositing technique used to
sharpen edges in an image. It is useful for images intended both for print and online.
49. Software – computer programs and procedures concerned with the operation of an
information system
50. Spot color – In offset printing, a spot color is any color generated by an ink (pure or
mixed) that is printed using a single run. The widely-spread offset printing process is
composed of four spot colors: Cyan, Magenta, Yellow and Key (black) commonly
referred to as CMYK. More advanced processes involve the use of six spot colors
(hexa-chromatic process), which add Orange and Green to the process (termed
CMYKOG). The two additional spot colors are added to compensate for the inefficient
reproduction of faint tints using CMYK colors only. However, offset technicians around
the world uses the term spot color to mean any color generated by a non-standard
offset ink; such as metallic, fluorescent, spot varnish, or custom hand-mixed inks.
51. Stroke – refers to outline of an object.
52. Subtractive Color - Color produced by light reflected from a surface, as compared to
additive color. Subtractive color includes hues in color photos and colors created by
inks on paper.
53. Tint - Screening or adding white to a solid color for results of lightening that specific
color.
54. Trapping is a method of adjusting areas where two distinct, adjacent colors meet so
that press misregistration won't cause white spaces. Two kinds of trap process
include: a) spread - a lighter object overlaps a darker background and seems to
expand into the background and b) choke - a lighter background overlaps a darker
object that falls within the background and seems to squeeze or reduce the object.
55. UI (User Interface) Design – is the process of designing the look and feel of an
application.
56. UX (User Experience) Design - is the process of enhancing user satisfaction by
improving the usability, accessibility, and pleasure provided in the interaction between
the user and the product.
57. Vector image - is one of the two major graphic types (the other being bitmap). Vector
graphics are made up of many individual objects. Each of these objects can be
defined by mathematical statements and has individual properties assigned to it such
as color, fill, and outline. Vector graphics are resolution independent because they
can be output to the highest quality at any scale.
58. Visual arts - are art forms that focus on the creation of works which are primarily
visual in nature, such as painting, photography, printmaking, and filmmaking. Those
that involve three-dimensional objects, such as sculpture and architecture, are called
plastic arts.
59. Wire flow - are a design-specification format that combines wireframe-style page
layout designs with a simplified flowchart-like way of representing interactions
60. Wireframe - also known as a page schematic or screen blueprint, is a visual guide
that represents the skeletal framework of a website.