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 Motivator
Member

Facilitator
Evaluator

Model
Guide
 Cooperative
Responsible

Learner
Decision
Maker

Creative 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 Training is based on and off the
prior learning RPL 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.
Assessment of learners is based
in the collection of evidences of
work performance based on
industry or organizational
Approved training programs are required standards.
nationally accredited.
 ,

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 Trainees Facilities/Tools Venue Date & Time
and Equipments (Workstation/Area)

Prayer
Recap of Activities
Unfreezing Activities
 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