Caregiving NC II (1)

COMPETENCY-BASED CURRICULUM

Sector:

HEALTH, SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES Qualification:

CAREGIVING NC II TECHNICAL EDUCATION

AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS Page A...COURSE DESIGN...................................................................................1-7 B. MODULES MODULES OF INSTRUCTIO INSTRUCTION..... N........... ............ ............ ............ ............ ........................... ........................8-106 ...8-106 

Basic Competencies..............................................................................8 Participating in workplace communication ................................................................................................9-12 o...............

Working in a team environment ..............................................................................................13-15 o.......................

Practicing career professionalism ..............................................................................................16-19 o.....................

Practicing occupational health and safety procedures ..............................................................................................20-24 o.......



Common Competencies......................................................................25 Implementing and monitor infection control policies and procedures............................................................................26-29

o. . . . .

Responding effectively to difficult/challenging behavior ..............................................................................................30-33 o......

Applying basic first aid ..............................................................................................34-37 o.............................

Maintaining high standards of patient services ..............................................................................................38-42 o............



Core Competencies........................................................................43 Providing care and support to infants/toddlers ..............................................................................................44-49 o............

Providing care and support to children ..............................................................................................50-53 o..................

Fostering social, intellectual, creative and emotional development of children.......................................................54-58 o........

Fostering physical development of children ..............................................................................................59-62 o..............

Providing care and support to elderly ..............................................................................................63-67 o...................

Providing care and support to people with special needs ..............................................................................................68-71 o.....

Maintaining healthy and safe environment ..............................................................................................72-75 o...............

Responding to emergencies ..............................................................................................76-81 o.........................

Cleaning living room, dining room, bedrooms, toilet and bathroom..............................................................................82-89

o. . . . .

Washing and ironing clothes, linen and fabric f abric ..............................................................................................90-97 o.............

Preparing hot and cold meals ............................................................................................97-106 o........................

COURSE DESIGN COURSE TITLE

:

Caregiving NC II

NOMINAL DURATION

:

786 hours

COURSE DESCRIPTION

:

The course is designed to develop the knowledge, skills and attitudes of Caregiving NC II in accordance with industry standards. standards. It consists of competencies competencies that a person must achieve to provide care and support to infants/toddlers, provide care and support to children, foster social, intellectual, creative and emotional development of children, foster the physical development of children, provide care and support to elderly, provide care and support to people with special needs, maintain healthy and safe environment, respond to emergency, clean living room, dining room, bedrooms, toilet and bathroom, wash and iron clothes, linen, fabric, prepare hot and cold meals. ENTRY ENTRY REQUIR REQUIREMEN EMENTS TS : Trainees or students wishing to enroll in this course qualification should possess the following requirements: •

can communicate both in oral and written form;

•

physically and mentally fit;

•

with good moral character; and

•

can perform basic mathematical computation.

CBC Caregiving NC II

-1-

COURSE STRUCTURE:

BASIC COMPETENCIES (18 hours) Units of Competency

Module Title

1. Part Partic icip ipat ate e in workplace communication

1.1 1.1 Part Partic icip ipat atin ing g in workplace communication

Learning Outcomes

1.1. 1.1.1 1 Obta Obtain in and and conv convey ey workplace information 1.1. 1.1.2 2 Part Partic icipa ipate te in work workpl plac ace e meeting and discussion 1.1. 1.1.3 3 Comp Comple lete te rele releva vant nt work work-related document 2. Work Work in a team team 2.1 2.1 Work Workin ing g in in a 2.1.1 2.1.1 Descri Describe be and and ide identif ntify y team team environment team role and responsibility environment 2.1. 2.1.2 2 Desc Descri ribe be wor work k as as a tea team m member 3. Prac Practi tice ce car caree eer r 3.1 3.1 Prac Practi tici cing ng 3.1.1 3.1.1 Integ Integrat rate e person personal al professionalism career objectives with professionalism organizational goals. 3.1.2 3.1.2 Set Set and meet meet work work prior prioritie ities. s. 3.1.3 3.1.3 Mainta Maintain in profes professio sional nal growth growth and development. 4. Practice 4.1 4.1 Prac Practi tici cing ng 4.1.1 4.1.1 Identi Identify fy haza hazards rds and and risks. risks. occupational occupational 4.1.2 4.1.2 Evalua Evaluate te hazar hazards ds and and risks. risks. health and health and 4.1.3 4.1.3 Contro Controll hazard hazards s and and risks. risks. safety safety 4.1.4 4.1.4 Mainta Maintain in occupa occupation tional al health health procedures procedure and safety awareness.

Nominal Duration

4 hours

4 hours

4 hours

6 hours

COMMON COMPETENCIES (18 hours) Units of Competency

1. Impl Implem emen entt and and monitor infection control policies and procedures


Module Title

Learning Outcomes

1.1 Implementing and monitoring infection control policies and procedures

Provide information to the work group about the organization’s infection control policies and procedures 1.1.2 Integrate the organization’s infection control policy and procedure into work practices. 1.1.3 1.1.3 Monito Monitorr infec infectio tion n contr control ol performance and implement improvements in practices. 1.1.1

Nominal Duration

4 hours

-2-

Units of Competency

Module Title

Learning Outcomes

2. Respond effectively to difficult/ challenging behavior 3. Appl Apply y bas basic ic firs firstt aid

2.1 2.1 Resp Respon ondi ding ng effectively to difficult/ challenging behavior 3.1 Applyi Applying ng bas basic ic first aid

4. Main Mainta tain in high high standard of patient services

4.1 4.1 Main Mainta tain ining ing high standard of patient services

Nominal Duration

Plan and respond to emergencies Report and review incidents

4 hours

3.1.1 3.1.1 Asses Assess s the the situa situatio tion n 3.1.2 Apply basic first aid techniques 3.1.3 Communicate details of the incident 4.1.1 Communicate appropriately with patients 4.1.2 Establish and maintain good interpersonal relationship with patients 4.1.3 Act in a respectful manner at all times 4.1.4 Evaluate own work to maintain high standard of patient services

6 hours

2.1.1 2.1.2

4 hours

CORE COMPETENCIES (750 hours) Units of Competency

1. Prov Provid ide e care care and support to infants/toddlers

Module Title

Learning Outcomes

Nominal Duration

1.1.1 1.1.1 Comfor Comfortt infan infants ts and and toddle toddlers rs 50 hours 1.1.2 1.1.2 Bath Bath and and dress dress infant infants s and and toddlers 1.1.3 1.1.3 Feed Feed infa infants nts and toddle toddlers rs 1.1.4 1.1.4 Put infant infants s and and toddle toddlers rs to sleep 1.1.5 1.1.5 Enhanc Enhance e social social,, phys physica ical, l, intellectual, creative and emotional activities of infants and toddlers. 2. Prov Provid ide e care care 2.1 Provid Providing ing care care 2.1. 2.1.1 1 Inst Instill ill pers person onal al hygi hygien ene e 50 hours and support to and support to practice to children children children 2.1. 2.1.2 2 Bath Bath and and dre dress ss chi child ldre ren n 2.1. 2.1.3 3 Feed Feed chil childr dren en 3. Foster social, 3.1 3.1 Fost Foster erin ing g 3.1. 3.1.1 1 Fost Foster er child childre ren’s n’s 50 hours intellectual, social, independence and creative and intellectual, autonomy emotional creative and 3.1. 3.1.2 2 Enco Encoura urage ge chi child ldre ren n to development of emotional express their feelings, children development of ideas and needs children 3.1. 3.1.3 3 Stim Stimula ulate te chi child ldre ren’ n’s s awareness and creativity 3.1. 3.1.4 4 Fost Foster er chi child ldre ren’s n’s self self esteem and development CBC Caregiving NC II

1.1 Provid Providing ing care care and support to infants/toddlers

-3-

Units of Competency

Module Title

4. Foster ter the the 4.1 physical development of children

Fosteri tering ng the the physical development of children

Learning Outcomes

4.1. 4.1.1 1 4.1. 4.1.2 2

4.1. 4.1.3 3

5. Prov Provid ide e care care and support to elderly

5.1. Providing care and support to elderly

5.1.1. 5.1.1.

5.1.2. 5.1.2. 5.1.3. 5.1.3.

6. Prov Provid ide e care care and support to people with special needs

6.1 Providing care and support to people with special needs

6.1. 6.1.1 1

6.1.2 6.1.2

6.1.3 6.1.3

6.1.4 6.1.4

6.1.5 6.1.5

7. Mainta intain in a healthy and safe environment

7.1 Maintaining a healthy and safe environment

8. Respo espond nd to emergency

8.1 Responding to emergency

7.1. 7.1.1 1 7.1.2 7.1.2 7.1. 7.1.3 3 8.1. 8.1.1 1 8.1. 8.1.2 2 8.1. 8.1.3 3 8.1. 8.1.4 4


of self concept Enha Enhanc nce e phy physi sica call act activ iviti ities es of children Crea Create te opp oppor ortu tuni niti ties es for for children to develop a wider range of physical development Prov Provid ide e exp exper erie ienc nce e to to support physical development of children Establish Establish and maintain maintain an appropriate relationship with the elderly Provide Provide appro appropriate priate support support to the elderly Provid Provide e assistan assistance ce with elderly’s personal care needs Esta Establi blish sh and and main mainta tain in appropriate relationship with people with special needs. Provid Provide e appr appropr opriat iate e supp support ort to people with special needs Assist Assist in mainta maintainin ining g well well being of people with special needs Assist Assist peopl people e with with specia speciall needs to identify and meet their needs Assist Assist peopl people e with with specia speciall needs in maintaining an environment that enables maximum independent living Main Mainta tain in a cle clean an and and hygienic environment Provid Provide e a safe safe envi environ ronmen mentt Supe Superv rvis ise e the the safe safety ty of of clients Impl Implem emen entt proce procedu dure re for for infection control Resp Respon ond d to emerg emergen enci cies es and accident Admi Adminis niste terr medica medicati tion on within guidelines Resp Respon ond d to thr threa eats ts and and situation of danger

Nominal Duration

50 hours

150 hours

150 hours

30 hours

40 hours

-4-

Units of Competency

9.

Clean living room, dining room, bedrooms, toilet and bathroom

Module Title

Learning Outcomes

9.1 Cleaning living room, dining room, bedrooms, toilet and bathroom

9.1.1 9.1.1 Clean Clean surfac surfaces es and and floo floors rs 9.1. 9.1.2 2 Clean Clean furn furnis ishi hing ng and and fixtures 9.1. 9.1.3 3 Make Make up beds beds and and cot cots s 9.1. 9.1.4 4 Clean Clean toile toilett and bath bathro room om 9.1. 9.1.5 5 Sani Saniti tize ze room room 9.1. 9.1.6 6 Main Mainta tain in clea clean n room room environment 10.1.1 10.1.1 Check and sort sort clothes, clothes, linens and fabrics 10.1.2 10.1.2 Remove Remove stains 10.1.3 Prepare washing equipment and supplies 10.1.4 10.1.4 Perform Perform laundry laundry 10.1.5 Dry clothes, clothes, linen and and fabric 10.1.6 10.1.6 Iron clothes, clothes, linens and fabrics 11.1.1 11.1.1 Prepare Prepare ingredient ingredients s according to recipes 11.1.2 11.1.2 Cook meals and and dishes according to recipes 11.1.3 11.1.3 Present Present cooked dishes 11.1.4 Prepare sauces, dressings and garnishes 11.1.5 11.1.5 Prepare Prepare Appetizer Appetizers s 11.1.6 11.1.6 Prepare Prepare desserts desserts and salads 11.1.7 11.1.7 Prepare Prepare sandwiche sandwiches s 11.1.8 Store excess foods and ingredients 11.1.9 11.1.9 Convert Convert unconsume unconsumed d cooked food

10. 10. Wash Wash and and iro iron n clothes, linen and fabric

10.1 Washing and iron clothes, linen and fabric

11. 11. Prep Prepare are hot hot and cold meals

11.1 Preparing hot and cold meals

Nominal Duration

50 hours

30 hours

100 hours

ASSESSMENT METHODS: METHODS: • • • •

Written Examination Demonstration of practical skills Direct observation Interview

COURSE DELIVERY: • • • • • •

Modular Demonstration Lecture Discussion Dual training Distance learning


-5-

RESOURCES: TOOLS  Airpot

(Hot Water)

Skillet  Garbage bin (biodegradable and nonbiodegradable  Urinal  Basin (small)  Baby bath tub  Flat sheet  Gloves –household  Gloves - surgical  Face towel/ towelette  Bath towel/ towelette  Blanket  Comforter  Bedpan  Bottle brush (cleaning feeding bottles)  Burping cloth  Baby clothes  Baby blanket  Carpet 4 ft.x 8 ft.  Clothes brush  Clothes humper  Clothes rack  Clothes, linen and fabrics for laundry  China ware  Cooking utensils  Cutting board  Cutlery  Electric knife  Electric opener  Gown (hospital)  Hot water bag  Ice cap  Kettle  Pots and pan  Pot holder  Apron  Crutches (adjustable)  Grooming kit (hairbrush. comb, nail cutter, nail brush)  Hand towel  Feeding utensils (Child and adult) 


EQUIPMENT Bed Ordinary  Bed surgical  Blender / juicer  Bp apparatus, aneroid  Bp apparatus, mercurial  Coffee maker  Crib  Dish washer w/ drier  Food processor  Flat iron with ironing board  Microwave oven - digital  Oven (electric, gas)  Chairs with armrest  Dining set  White board  OHP/LCD*  Computer w/ printer  Refrigerator  Sphygmomanometer  Bottle Sterilizer, electric  Stethoscope  Stove  Operational telephone unit  Thermometer (Oral, rectal, Axilla, Tympanic)  Bread toaster  Washing machine – Heavy Duty  Drier  Weighing scale  Wheel chair  Vacuum cleaner – Heavy Duty  Commode  Cane or walker  High chair/ booster seat/ portable seat  Dressing trolley w/ cotton balls - medi medici cine ne gla glass ss - ther thermo mome mete ter r - wound wound dres dressin sing g set set  First aid kit  Dummy (baby and adult) ** - use for bathing 

MATERIAL  Alcohol  All

purpose detergent soap  Baby oil  Soap  Feeding bottles w/ cover and nipples  Bib and baby layettes  Bleaching solution  Coffee, Cream and sugar  Cotton buds  Condiments  Fabrics softener  Food items use for preparing meals  Diaper (child and adult)  Liquid soap (cleaning bottles)  Infant formula  Table napkins  Table cloth  Garbage bags  Bathing paraphernalia (adult and child) TRAINING MATERIALS/ REFERENCES  Mother and Care Baby  Infant Care Feeding  Story books e.g. Cinderela, snow white, etc.  Geriatrics A Study of Maturity  Complete Early Childhood  Baby Play  Fundamentals of Nursing  Cookbook  Toddler Play  Care of the Adult  First Aid Book  Cleaning of Different Areas of the house

-6-

TOOLS

EQUIPMENT



Measuring cup  Medical tray



Mixing bowl  Pail  Peeler  Pick up forcep  Pillow case  Pillow  Portable mixer  Potato masher  Record book  Rubber sheets  Silver ware  Soap dish  Tong (plastic/ rubber)

OFFICE EQUIPMENT/ FURNITURE  Fax machine  Television  VHS/CD/DVD Player  Sofa set



MATERIAL

Dummy for CPR (infant, child and adult) ** TOYS  Crayons  Play Dough  Shape sorter  Coloring Book  Musical Mobile  Push & pull toys  Toys (assorted), games and accessories TAPES/DISC  CPR (Infant, Child and Adult)  Artificial Resp. (Infant, Child and Adult)  Fracture  Sprained Ankle  Burns  Child safety: films about playing and safe  Multiple Casualty Management

* Optional ** Multipurpose or conventional TRAINER’S QUALIFICATIONS: • • • •

Must be a holder of NC III Must have undergone training in Training Methodology II (TM II) Must be mentally, emotionally and physically fit * Must have at least 2-3 years job/industry experience on supervisory/managerial level

* Optional. Only when required by the hiring institution. institution. Reference: TESDA Board Board Resolution Resolution No. 2004-03 2004-03


-7-

MODULES OF INSTRUCTION BASIC COMPETENCIES CAREGIVING NC II

BASIC COMPETENCY

:

COMMUNICATIONS

UNIT OF COMPETENCY

:

PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE

:

PARTICIPATING IN WORKPLACE COMMUNICATION

MODU MODULE LE DESC DESCRI RIPT PTOR OR

:

This This modu module le cove covers rs the the know knowle ledg dge, e, skil skills ls and and attit attitud udes es required to obtain, interpret and convey information in response to workplace requirements.

SUGGESTED DURATION

:

4 hours

PREREQUISITE

:

Receive and Respond to Workplace Communication. (NC I)

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. LO1. Obtain Obtain and and conve convey y workpla workplace ce inform informati ation on LO2. LO2. Comple Complete te releva relevant nt work work related related docum document ents. s. LO3. Participate Participate in workp workplace lace meeting meeting and discussio discussion. n.

CBC Caregiving Caregiving NC II

-9-

LO1. LO1. OBTAIN OBTAIN AND AND CONVEY CONVEY WORKP WORKPLA LACE CE INFORM INFORMATI ATION ON ASSESSMENT CRITERIA: 1. Specific Specific relevant relevant informatio information n is accessed accessed from appropr appropriate iate sources sources.. 2. Effective Effective questionin questioning, g, active listening listening and and speaking speaking skills are used used to gather and convey information. 3. Appropriat Appropriate e medium is is used to to transfer transfer informatio information n and ideas. ideas. 4. Appropriat Appropriate e non-verb non-verbal al communic communicatio ation n is used. used. 5. Appropriat Appropriate e lines of communicatio communication n with superiors superiors and colleague colleagues s are identified identified and followed. 6. Defined Defined workplace workplace procedu procedures res for the location location and and storage storage of information information are used. 7. Personal Personal interactio interaction n is carried carried out out clearly clearly and concisely concisely.. CONTENTS:   

Parts of speech Sentence construction Effective communication

CONDITIONS: The students/ trainees must be provided with the following:   

Writing materials (pen & paper) References (books) Manuals

METHODOLOGIES:    

Group discussion Interaction Lecture Reportorial

ASSESSMENT METHODS: METHODS:   

Written test Practical/performance test Interview


- 10 -

LO2. COMPLETE COMPLETE RELEVANT RELEVANT WORK RELATED RELATED DOCUMENTS DOCUMENTS ASSESSMENT CRITERIA: 1. Ranges Ranges of forms relating relating to conditio conditions ns of employment employment are are completed completed accurate accurately ly and legibly. 2. Workplace Workplace data data is recorded recorded on standar standard d workplace workplace forms and and documents. documents. 3. Basic mathema mathematical tical processe processes s are used for for routine calcula calculations. tions. 4. Errors in recordin recording g information information on forms/docu forms/documents ments are identifie identified d and rectified. rectified. 5. Reporting Reporting requireme requirements nts to superior superior are complete completed d according according to enterpris enterprise e guidelines. CONTENTS:   

Basic mathematics Technical writing Types of forms

CONDITIONS: The students/trainees must be provided with the following:    

Paper Pencils/ball pen Reference books Manuals

METHODOLOGIES:   

Group discussion Interaction Lecture




- 11 -

LO3. PARTICIPAT PARTICIPATE E IN WORKPLACE WORKPLACE MEETINGS MEETINGS AND DISCUSSION DISCUSSIONS S ASSESSMENT CRITERIA: 1. Team Team meetin meetings gs are are atten attended ded on on time. time. 2. Own opinions opinions are are clearly expre expressed ssed and those those of others others are listened listened to without without interruption. 3. Meeting Meeting inputs inputs are consisten consistentt with the meeting meeting purpose purpose and establis established hed protocols. 4. Workplace Workplace interact interactions ions are conduct conducted ed in a courteous courteous manner manner appropr appropriate iate to cultural background and authority in the enterprise procedures. 5. Questions Questions about about simple routine routine workplace workplace procedur procedures es and matters matters concerning concerning conditions of employment are asked and responded. 6. Meeting Meeting outcome outcomes s are interprete interpreted d and implem implemente ented. d. CONTENTS:   

Sentence construction Technical writing Recording information

CONDITIONS: The students/trainees must be provided with the following:    

Paper Pencils/ball pen References (books) Manuals


Group discussions Interaction Lecture




- 12 -

BASIC COMPETENCY

:

TEAM WORK

UNIT OF COMPETENCY

:

WORK IN A TEAM ENVIRONMENT

MODULE TITLE

:

WORKING IN A TEAM ENVIRONMENT

MOD MODULE ULE DE DESCRIP CRIPTO TOR R

:

This This modu module le cove overs the the kno knowl wle edge, ge, ski skill lls s, and and attit ttitu udes des required to relate in a work based environment.

SUGGESTED DURATION

:

4 hours

PREREQUISITE

:

TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the students/ trainees will be able to: LO1. Describe Describe and and identify identify team role role and and respons responsibility ibility in a team. team. LO2. LO2. Desc Describ ribe e wor work k as as a team team..


- 13 -

LO1. DESCRIBE DESCRIBE AND AND IDENTIFY IDENTIFY TEAM TEAM ROLE ROLE AND RESPONSIBI RESPONSIBILITY LITY IN A TEAM ASSESSMENT CRITERIA: 1. 2. 3. 4. 5.

Role and objective objective of the the team team is identified identified.. Team paramet parameters, ers, relations relationships hips and respon responsibilit sibilities ies are identifie identified. d. Individual Individual role and and responsibilit responsibilities ies within within team environment environment are identifie identified. d. Roles and and responsibilit responsibilities ies of other other team members are are identified identified and recognize recognized. d. Reporting Reporting relations relationships hips within within team and externa externall to team are identified identified..

CONTENTS:    

Team role. Relationship and responsibilities Role and responsibilities with team environment. Relationship within a team.

CONDITIONS: The students/ trainees must be provided with the following:     

Standard operating procedure (SOP) of workplace Job procedures Client/supplier instructions Quality standards Organizational or external personnel


Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS: METHODS:    

Written test Observation Simulation Role playing


- 14 -

LO2. LO2. DESCRI DESCRIBE BE WORK WORK AS A TEAM TEAM MEMB MEMBER ER ASSESSMENT CRITERIA: 1. 2. 3. 4.

Appropriat Appropriate e forms of communica communication tion and interac interactions tions are underta undertaken. ken. Appropriat Appropriate e contributions contributions to compleme complement nt team activities activities and objectiv objectives es are made. Reporting Reporting using using standard standard operat operating ing procedu procedures res is followed followed.. Developme Development nt of team team work plans plans based based from team team role is contri contributed buted..

CONTENTS:   

Communication process Team structure/team roles Group planning and decision making

CONDITIONS: The students/trainees must be provided with the following:   

SOP of workplace Job procedures Organization or external personnel


Group discussion/interaction Case studies Simulation


Observation of work activities Observation through simulation or role play Case studies and scenarios.


- 15 -

UNIT OF COMPETENCY

:

PRACTICE CAREER PROFESSIONALISM

MODULE TITLE

:

PRACTICING CAREER PROFESSIONALISM

MODU MODULE LE DESC DESCRI RIPT PTOR OR

:

This This modu module le cove covers rs the the know knowle ledg dge, e, skil skills ls and and attit attitud udes es in promoting career growth and advancement, specifically to integrate personal objectives with organizational goals set and meet work priorities and maintain professional growth and development.

NOMINAL DURATION

:

6 hours

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Integrate Integrate perso personal nal object objectives ives with organizatio organizational nal goals goals LO2. LO2. Set Set and and meet meet wor work k prior prioriti ities es LO3. LO3. Mainta Maintain in profess profession ional al growth growth and devel developm opment ent


- 16 -

LO1. INTEGRATE INTEGRATE PERSO PERSONAL NAL OBJECT OBJECTIVES IVES WITH WITH ORGANIZ ORGANIZATION ATIONAL AL GOALS GOALS ASSESSMENT CRITERIA: 1. Personal Personal growth growth and work plans plans towards towards improvin improving g the qualificat qualifications ions set for for professionalism are evident. 2. Intra and interpe interpersona rsonall relationship relationship in the course course of managin managing g oneself oneself based on performance evaluation is maintained. 3. Commitment Commitment to the organiz organization ation and and its goal is demonst demonstrate rated d in the performance performance of duties. 4. Practice Practice of approp appropriate riate persona personall hygiene hygiene is observ observed. ed. 5. Job target targets s within within key key result result areas areas are are attained. attained. CONTENTS:    

Personal development-social aspects: intra and interpersonal development Organizational goals Personal hygiene and practices Code of ethics

CONDITIONS: The students/ trainees must be provided with the following:     

Workplace Code of ethics Organizational goals Hand outs and Personal development-social aspects CD’s, VHS tapes, transparencies


Interactive -lecture Simulation Demonstration Self-paced instruction


Role play Interview Written examination


- 17 -

LO2. LO2. SET AND MEET MEET WORK WORK PRIORI PRIORITIE TIES S ASSESSMENT CRITERIA: 1. Competing Competing demands demands to achiev achieve e personal, personal, team team and organizat organizational ional goals goals and objectives are prioritized. 2. Resource Resources s are utilized efficien efficiently tly and effectively effectively to manage manage work priorities priorities and commitments. 3. Practices Practices and econo economic mic use and mainte maintenance nance of equipme equipment nt and facilities facilities are are followed as per established procedures. 4. Job target targets s within within key key result result areas areas are are attained. attained. CONTENTS:   

Organizational Key Result Areas (KRA) Work values and ethical standards Company policies on the use and maintenance of equipment

CONDITIONS: The students/ trainees must be provided with the following 

 

Hand outs on - Orga rganiza ization ional KRA - Work value lues and ethic thics s - Comp Compan any y pol polic icie ies s and and sta stand ndar ards ds - Sample mple job targe rgets Learning guides CD’s, VHS tapes, transparencies


Interactive lecture Group discussion Structured activity Demonstration


Role play Interview Written examination


- 18 -

LO3. MAINTAIN MAINTAIN PROFESSIO PROFESSIONAL NAL GROWTH GROWTH AND DEVELOPMEN DEVELOPMENT T ASSESSMENT CRITERIA: 1. Training Training and career career opportunitie opportunities s relevant relevant to the job requirements requirements are identified identified and availed. 2. Licenses Licenses and/or and/or certificatio certifications ns according according to the requireme requirements nts of the qualificatio qualifications ns are acquired and maintained 3. Fundamenta Fundamentall rights at work including including gender gender sensitivity sensitivity are are manifested/ manifested/ observed observed 4. Training Training and career career opportun opportunities ities based based on the require requirements ments of industry industry are are completed and updated. CONTENTS:    

Qualification standards Gender and development (GAD) sensitivity Professionalism in the workplace List of professional licenses

CONDITIONS: The students/trainees must be provided with the following    

Quality standards GAD handouts CD’s, VHS tapes on professionalism in the workplace Professional licenses samples


Interactive lecture Film viewing Role play/simulation Group discussion


Demonstration Interview Written examination Portfolio assessment


- 19 -

UNIT OF COMPETENCY

:

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE TITLE

:

PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MOD MODULE ULE DE DESCRIP CRIPTO TOR R

:

This This modu module le cove overs the the kno knowl wle edge, ge, ski skill lls s and and attit ttitu udes des required to comply with the regulatory and organizational requirements for occupational health and safety such as identifying, evaluating and maintaining m aintaining occupational health and safety (OHS) awareness.

NOMINAL DURATION

:

6 hours

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Iden Identit tity y haza hazard rds s and and risks risks LO2. LO2. Eval Evalua uate te haza hazard rds s and and risk risks s LO3. LO3. Cont Contro roll haza hazard rds s and and risk risks s LO4. Maintain Maintain occupatio occupational nal health health and and safety safety awareness awareness


- 20 -

LO1. LO1. IDENTI IDENTIFY FY HAZARD HAZARDS S AND RISKS RISKS ASSESSMENT CRITERIA: 1. Workplace Workplace hazards hazards and and risks are identif identified ied and clearly clearly explaine explained. d. 2. Hazards/ri Hazards/risks sks and its corres correspondin ponding g indicators indicators are identifie identified d in line with the company procedures. 3. Contingenc Contingency y measures measures are recognized recognized and and established established in accordan accordance ce with organizational procedures. CONTENTS:    

Hazards and risks identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators

CONDITIONS: The students/ trainees must be provided with the following:    



Workplace Personal protective equipment (PPE) Learning guides Hand-outs - Orga Organiz nizat atio iona nall safe safety ty and and hea healt lth h proto protoco coll - OHS indicators - Thre hresho shold limi limitt value lue - Haza Hazard rds/ s/ris risk k iden identif tific icat atio ion n and and cont contro roll CD’s, VHS tapes, transparencies


Interactive -lecture Simulation Symposium Group dynamics


Situation analysis Interview Practical examination Written examination


- 21 -

LO2. LO2. EVALUA EVALUATE TE HAZARD HAZARDS S AND RISKS RISKS ASSESSMENT CRITERIA: 1. Terms of maximum maximum tolera tolerable ble limits are are identified identified based based on threshold threshold limit values values (TLV). 2. Effect Effects s of haza hazards rds are are deter determine mined. d. 3. OHS issues issues and concer concerns ns are identifie identified d in accordance accordance with with workplace workplace requirements and relevant workplace OHS legislation. CONTENTS:     

TLV table Philippine OHS standards Effects of hazards in the workplace Ergonomics ECC Regulations

CONDITIONS: The students/trainees must be provided with the following 

 

Hand outs on - Phil hilipp ippine ine OHS OHS sta standar ndards ds - Effe Effects cts of haza hazard rds s in in the the work workpla place ce - Ergonomics - ECC regulations TLV table CD’s, VHS tapes, transparencies

METHODOLOGIES:     

Interactive lecture Situation analysis Symposium Film viewing Group dynamics


Interview Written examination Simulation


- 22 -

LO3. LO3. CONT CONTRO ROL L HAZA HAZARD RDS S AND AND RISKS RISKS ASSESSMENT CRITERIA: 1. OHS procedure procedures s for controlling controlling hazards hazards and and risk are strictly strictly followe followed. d. 2. Procedures Procedures in dealing dealing with with workplace workplace acciden accidents, ts, fire and emerge emergencies ncies are are followed in accordance with the organization’s OHS policies. 3. Personal Personal protective protective equipme equipment nt (PPE) is correctl correctly y used in accorda accordance nce with organization’s OHS procedures and practices. 4. Procedures Procedures in providin providing g appropriate appropriate assista assistance nce in the event event of workplace workplace emergencies are identified in line with the established organizational protocol. CONTENTS: 



Safety regulations - Clean air act - Elec Electr tric ical al and and fire fire safe safety ty cod code e - Waste ma management - Disa Disast ster er pre prepa pare redn dnes ess s and and mana manage geme ment nt Contingency measures and procedures

CONDITIONS: The students/trainees must be provided with the following: 

  

Hand outs on - Safet fety Regulation ions - Clean air act - Elec Electr tric ical al and and fire fire safe safety ty cod code e - Waste ma management - Disa Disast ster er pre prepa pare redn dnes ess s and and mana manage geme ment nt - Cont Conting ingen ency cy meas measur ures es and and pro proce cedu dure res s OHS personal records PPE CD’s, VHS tapes, transparencies


Interactive lecture Symposium Film viewing Group dynamics Self-paced instruction


Written examination Interview Case/situation analysis Simulation


- 23 -

LO4. MAINTAIN MAINTAIN OCCUPA OCCUPATIONA TIONAL L HEALTH HEALTH AND SAFETY SAFETY AWARENE AWARENESS SS ASSESSMENT CRITERIA: 1. Procedures Procedures in emergen emergency cy related related drill are strictly strictly followed followed in line line with the established organization guidelines and procedures. 2. OHS personal personal records records are filled up in accordan accordance ce with workplace workplace requireme requirements. nts. 3. PPE is maintaine maintained d in line with organiza organization tion guideline guidelines s and procedure procedures. s. CONTENTS:  

Operational health and safety procedure, practices and r egulations Emergency-related drills and training

CONDITIONS: The students/trainees must be provided with the following     

Workplace PPE OHS personal records CD’s, VHS tapes, transparencies Health record


Interactive lecture Simulation Symposium Film viewing Group dynamics


Demonstration Interview Written examination Portfolio assessment


- 24 -

MODULES OF INSTRUCTION COMMON COMPETENCIES CAREGIVING NC II

UNIT UNIT OF COMP COMPET ETEN ENCY CY :

IMPLEMENT AND MONITOR INFECTION CONTROL POLICIES AND PROCEDURES

MODULE TITLE

IMPLEMENTING AND MONITORING INFECTION CONTROL POLICIES AND PROCEDURES

:

MODULE MODULE DESCRIPT DESCRIPTION ION :

This unit is concerned concerned with infection infection control control responsib responsibilities ilities of employees with supervisory accountability to implement and monitor infection control policy and procedures in a specific work unit or team within an organization. This unit does not apply to a role with organization-wide responsibilities for infection control policy and procedure development, implementation or monitoring.

NOMINAL DURATION

4 hours

:

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Provide Provide informatio information n to the work work group about about the organizat organization’s ion’s infectio infection n control control policies and procedures LO2. Integrate Integrate the organiz organization ation’s ’s infection infection control control policy policy and procedure procedure into into work practice practices s LO3. Monitor Monitor infection infection control control performa performance nce and impleme implement nt improveme improvements nts in practices practices


- 26 -

LO1. PROVIDE PROVIDE INFORM INFORMATION ATION TO THE THE WORK WORK GROUP ABOUT ABOUT THE ORGANIZATION’S INFECTION CONTROL POLICIES AND PROCEDURES ASSESSMENT CRITERIA: Relevant information about the organization’s infection control policy and procedures, and applicable industry codes of practice are accurately and clearly explained to the work group. 1. Information about identified hazards and the outcomes of infection risk assessments is regularly provided to the work group. 2. Opportunity Opportunity is is provided provided for for the work group group to seek seek further further informa information tion on workplace infection control issues and practices. CONTENTS: Infection control policy and procedures and relevant industry codes of practice

•

CONDITIONS: Students/ trainees must be provided with the following: Workplace location Tools and equipment appropriate to schedule housekeeping activities and to monitor and maintain m aintain working condition Material relevant to the proposed activity and tasks

• •

•


- 27 -

LO2. INTEGRATE THE ORGANIZATION’S ORGANIZATION’S INFECTION INFECTION CONTROL CONTROL POLICY POLICY AND PROCEDURE INTO WORK PRACTICES ASSESSMENT CRITERIA: Infection control policy and procedures are implemented by supervisor and members of the work group. 1. Liai Liaiso son n is main mainta tain ined ed wit with h pers person on resp respon onsi sible ble for for orga organi niza zati tion on-wi -wide de infection control. 2. The The Supe Superv rvis isor or’s ’s coa coach chin ing g supp suppor ortt ensu ensure res s that that ind indiv ivid idua uals ls/te /team ams s are are able able to implement infection control practices. 3. Work Work pro proce cedu dures res are are ado adopt pted ed to refle reflect ct app appro ropr pria iate te inf infec ecti tion on con contr trol ol practice. 4. Issu Issues es rais raised ed thr throu ough gh cons consul ulta tatio tion n are are deal dealtt with with and and res resol olve ved d prom prompt ptly ly or or referred to the appropriate personnel for resolution. 5. Work Workpl plac ace e pro proce cedu dure res s for for deal dealing ing with with inf infec ectio tion n con contr trol ol risks risks and and hazardous events are implemented whenever necessary. 6. Empl Employ oyee ees s are are enco encour urag aged ed to repo report rt inf infec ectio tion n ris risks ks and and to to imp impro rove ve infection control procedures. CONTENTS: • •

Infection control policy and procedures Management systems and procedures for infection

control. • •

Transmission and control of communicable diseases Risk control measures

CONDITIONS: Students/ trainees must be provided with the following: Workplace location Tools and equipment appropriate to schedule housekeeping activities and to monitor and maintain m aintain working condition Material relevant to the proposed activity and tasks

• •

•


- 28 -

LO3. MONITOR INFECTION CONTROL PERFORMANCE AND IMPLEMENT IMPROVEMENTS IN PRACTICES ASSESSMENT CRITERIA: Infection control hazardous events are investigated promptly to identify their cause in accordance with organization policy and procedures. Work procedures to control infection risks are monitored to ensure compliance. Work procedures are regularly reviewed and adjusted to ensure improvements in infection control practice. Supervisor provides feedback to team and individuals on compliance issues, changes in work procedures and infection control outcomes. Training in work procedures is provided as required to ensure maintenance of infection control standards. Inadequacies in work procedures and infection control measures are identified, corrected or reported to designated personnel. Records of infection control risks ri sks and incidents are accurately maintained as required. Aggregate infection control information reports reports are used to identify hazards, to monitor an improve risk control methods and to indicate training needs. CONTENTS: • •

Organizational procedures for monitoring and training. Basic understanding of communicable disease transmission.

CONDITIONS: Students/ trainees must be provided with the following: Workplace location Tools and equipment appropriate to schedule housekeeping activities and to monitor and maintain working condition Material relevant to the proposed activity and tasks

• •

•

METHODOLOGIES: • • • • •

Lecture/ discussion Group discussion Return demo Film viewing Surface learning



Written examination Interview/ oral examination Practical examination Direct observation

- 29 -


RESPOND EFFECTIVELY TO DIFFICULT/CHALLE DIFFICULT/CHALLENGING NGING BEHAVIOR

MODULE TITLE

RESPONDING EFFECTIVELY TO DIFFICULT/CHALLENGING BEHAVIOR

:

MODU MODULE LE DESC DESCRI RIPT PTIO ION N :

This unit covers the knowledge, skills and attitudes to effectively respond to difficult or challenging behavior of patient.

NOMINAL DURATION

4 Hrs.

:

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Plan Plan resp respon onse ses s LO2. LO2. Appl Apply y resp respon onse se LO3. LO3. Repo Report rt and and revi review ew inci incide dent nts s


- 30 -

LO1. LO1. PLAN PLAN RESP RESPON ONSE SES S ASSESSMENT CRITERIA: Responses are planned to instances of difficult or challenging behavior to maximize the availability of other appropriate staff and resources. r esources. Specific manifestations of difficult or challenging behavior are identified and strategies appropriate to these behaviors are planned as required. 1. Safety Safety of self and and others others is given given priority priority in respondin responding g to difficult difficult or challenging behavior according to institutional policies and procedures. CONTENTS: OSH and issues relating to difficult and challenging behavior Institutional policies, procedures and strategies in dealing with difficult and challenging behavior

• •


• •

•


- 31 -

LO2. APPLY RESPONSE ASSESSMENT CRITERIA: 1. Difficult or challenging behavior is dealt with promptly, firmly and diplomatically in accordance with institutional policy and procedures. 2. Communicat Communication ion is used used effectively effectively to achieve achieve the the desired desired outcomes outcomes in responding to difficult or challenging behavior. 3. Appropriate strategies are selected selected to suit particular instances of difficult or challenging behavior. 4. Employees Employees are are encouraged encouraged to report report infection infection risks risks and to improve improve infection infection control procedures.

CONTENTS: Dealing with difficult or challenging behavior according to institutional policy and procedures Use company /institutional policy in reporting infection risks and improving infection control procedures

•

•


• •

•


- 32 -

LO3. LO3. REPORT REPORT AND REVIEW REVIEW INCIDE INCIDENTS NTS ASSESSMENT CRITERIA: 1. Incidents Incidents are reporte reported d according according to institutional institutional polices polices and procedu procedures. res. 2. Incidents Incidents are are reviewed reviewed with appropriate appropriate staff staff and suggest suggestions ions appropri appropriate ate to area of responsibility are made. 3. Debriefing Debriefing mechan mechanisms isms and other other activitie activities s are used and and participate participated d in. 4. Advice Advice and assista assistance nce is sought sought from legitimate legitimate source sources s when appropria appropriate. te. CONTENTS: Instructions and guidance of health professionals involved with the care of patient/client Institutional polices and procedures in reporting and reviewing incidents •

•

CONDITIONS: Students/ trainees must be provided with the following: Workplace location Tools Tools and equipm equipmen entt appro appropria priate te to schedu schedule le house housekee keepin ping g activities and to monitor and maintain working condition Material relevant to the proposed activity and tasks

• •

•



ASSESTMENT METHODS: METHODS: • • • •



- 33 -


APPLY BASIC FIRST AID

MODULE TITLE

APPLYING BASIC FIRST AID

:


This unit covers the knowledge, skills and attitudes required to provide an initial response where First Aid is required. In this unit it is assumed that the First Aider Ai der is working under supervision and/or according to established workplace First Aid procedures and policies. policies.

NOMINAL DURATION

:

6 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Asse Assess ss the the situ situat atio ion n LO2. LO2. Apply Apply bas basic ic first first aid aid tech techniq niques ues LO3. LO3. Commun Communica icate te deta details ils of of the incide incident nt


- 34 -

LO1. ASSESS THE SITUATION ASSESSMENT CRITERIA: Physical hazards to self and casualty’s health and safety are identified. Immediate risks to self and casualty’s occupational health safety (OSH) are minimized by controlling the hazard in accordance with OSH requirements. Casualty’s vital signs and physical condition are assessed in accordance with workplace procedures. CONTENTS: • •

Basic anatomy and physiology Company standard operating procedures (SOPs)


• •

•


- 35 -

LO2. LO2. APPLY APPLY BASI BASIC C FIRST FIRST AID TECHNI TECHNIQU QUES ES ASSESSMENT CRITERIA: 1. First Aid management is provided in accordance with established First Aid procedures. 2. Casualty is reassured in a caring and calm manner and made comfortable using available resources. 3. First Aid assistance is sought from others in a timely manner and as appropriate. 4. Casualty’s condition is monitored and responded to in accordance with effective First Aid principles and workplace procedures. 5. Details of casualty’s physical condition, changes in conditions, management and response are accurately recorded in line with organizational procedures. 6. Casualty management is finalized according to his/her needs and First aid principles.

CONTENTS: • • • • •

Basic anatomy and physiology Dealing with confidentiality Knowledge of the First Aiders’ skills limitations Consideration of the welfare of the casualty Safe manual handling of casualty

CONDITIONS: Students/ trainees must be provided with the following: Defibrillation units Pressure bandages Thermometers First Aid Kit Eyewash Thermal Blankets Pocket Face Masks Rubber Gloves Dressing Space device Cervical Collars Workplace location Tools and equipment appropriate to schedule housekeeping activities and to monitor and maintain working condition Material relevant to the proposed activity and tasks

• • • • • • • • • • • • •

•


- 36 -

LO3. COMMUNICATE DETAILS OF THE INCIDENT ASSESSMENT CRITERIA: 1. Appropriate Appropriate medical medical assistan assistance ce is requested requested using using relevant relevant communicatio communication n media and equipment. 2. Details Details of casualty’s casualty’s condition condition and and management management activities activities are accurat accurately ely conveyed to emergency services/relieving personnel. 3. Reports Reports to supervis supervisors ors are prepar prepared ed in a timely timely manner, manner, present presenting ing all relevant facts according to established company procedures. CONTENTS: • • • •

OSH legislation and regulations Safe manual handling of casualty Report preparation Communication skills

CONDITIONS: Students/ trainees must be provided with the following: Mobile phone Satellite phones HF/VHF radio Flags Flares Two-way radio Email Electronic equipment Workplace location Tools and equipment appropriate to schedule housekeeping activities and to monitor and maintain working condition Material relevant to the proposed activity and tasks

• • • • • • • • • •

•






- 37 -


MAINTAIN HIGH STANDARDS OF PATIENT SERVICES

MODULE TITLE

MAINTAINING HIGH STANDARDS OF PATIENT SERVICES

:


This unit covers the knowledge, skills and attitudes required in the maintenance of high standards of patient services.

NOMINAL DURATION

:

4 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Commun Communica icate te appro appropria priatel tely y with pati patient ents s LO2. Establish Establish and and maintain maintain good interp interperso ersonal nal relations relationship hip with patients patients LO3. LO3. Act in a respe respectf ctful ul manne mannerr at all all times times LO4. Evaluate Evaluate own own work to maintain maintain a high high standard standard of patient patient service service


- 38 -

LO1. COMMUNICATE APPROPRIATELY WITH PATIENTS ASSESSMENT CRITERIA: Effective communication strategies and techniques are identified and used to achieve best patient service outcomes. Complaints are responded to in accordance with organizational policy to ensure best service to patients. 1. Complaints Complaints are are dealt with in accor accordance dance with with establishe established d procedures procedures.. 2. Interprete Interpreterr services services are acces accessed sed as as required. required. 3. Action Action is taken to resolve resolve conflict conflicts s either directly, directly, where where a positive positive outcome outcome can be immediately achieved, or by referral to the appropriate personnel. 4. Participat Participation ion in work team is construct constructive ive and collaborat collaborative ive and demonstra demonstrates tes an understanding of own role. CONTENTS: •

Roles and responsibilities of self and other workers within the

organization •

Dealing with complaints and conflict


• •

•


- 39 -

LO2. ESTABLISH ESTABLISH AND MAINTAIN MAINTAIN GOOD INTERPERSON INTERPERSONAL AL RELATIONSHIP RELATIONSHIP WITH PATIENTS ASSESSMENT CRITERIA: 1. Rapport is established to ensure the service is appropriate to and in the best interests of patients. 2. Effective Effective listenin listening g skills are used used to ensure ensure a high high level level of effective effective communication and quality of service. 3. Patient Patient concerns concerns and needs needs are correctl correctly y identified identified and respon responded ded to responsibility and accordingly established procedures and guidelines. 4. Effectiven Effectiveness ess of interperso interpersonal nal interaction interaction is consiste consistently ntly monitored monitored and evaluated to ensure best patient service outcomes.

CONTENTS: • •

Listening skills Client/patient issues referred to appropriate health professional


• •

•


- 40 -

LO3. ACT IN A RESPECTFUL RESPECTFUL MANNER AT ALL TIMES ASSESSMENT CRITERIA: 1. Respect for differences is positively, actively and consistently demonstrated in all work. 2. Confidentiality and privacy of patients is maintained. 3. Courtesy Courtesy is demonstr demonstrated ated in all interact interactions ions with patient patients, s, visitors, visitors, carers carers and family. 4. Assistanc Assistance e with the care care of patients patients with challengi challenging ng behaviors behaviors is provide provided d in accordance with established procedures. 5. Technique Techniques s are used used to manage manage and minimiz minimize e aggressio aggression. n.

CONTENTS: Organizational policies and procedures for privacy and confidentiality of information provided by patients and others Procedures in caring of patients with challenging behaviors Techniques in managing and minimizing aggression

•

• •


• •

•


- 41 -

LO4. EVALUATE OWN WORK WORK TO MAINTAIN A HIGH STANDARD STANDARD OF PATIENT SERVICE ASSESSMENT CRITERIA: Advice and assistance assistance is received or sought from appropriate sources sources on own performance. 1. Own work work is adjusted, adjusted, incorpora incorporating ting recommend recommendation ations s that address address performance issues, to maintain the agreed standard of patient support. CONTENTS: Cultures relevant to the particular service Institutional policy on patient rights and responsibilities

• •


• •

•


Lecture/ discussion Group discussion Return demo Film Viewing Surface learning




- 42 -

MODULES OF INSTRUCTION CORE COMPETENCIES CAREGIVING NC II

UNIT OF COMPETENCY

: PROVIDE CARE AND SUPPORT TO INFANTS AND TODDLERS

MODULE TITLE

: PROVIDING CARE AND SUPPORT TO INFANTS AND TODDLERS

MODULE DESCRIPTOR

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

NOMINAL DURATION

:

50 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Comf Comfor ortt infan infants ts and and toddl toddler ers s LO2. LO2. Bathe Bathe and and dres dress s infan infants ts and and todd toddler lers s LO3. LO3. Feed Feed inf infan ants ts and and tod toddl dler ers s LO4.

Put infants and toddlers to sleep

LO5. Enhance social, physical, physical, intellectual, creative and emotional activities activities of infants infants and toddlers.


- 44 -

LO1. LO1. COMFOR COMFORT T INFA INFANTS NTS AND TODDLE TODDLERS RS ASSESSMENT CRITERIA: 1. 2. 3.

Tools and equipme equipment nt prepared prepared according according to to the need need of the the infant/tod infant/toddler dler Distressed Distressed infan infants ts and toddlers toddlers respon responded ded to based based on approp appropriate riate metho methods, ds, activity and non-verbal cues Infants Infants and and toddler toddlers s pickedpicked-up up and and cuddle cuddled d accordi according ng to procedure procedure

CONTENTS: • • •

The Dependent nature of infants/toddlers Signs of infants/toddlers’ distress Basic infant care

CONDITIONS: Students/trainees must be provided with the following: • • • • • • • • • • • • • • • • •

Infants crib/bed Blanket/comforters Infant carrier Stroller Bassinet Nursery rhymes Toys for the crib (Mobile) Infants/toddlers toys Story books Crying (baby) Appearing withdrawn Squirming Lack of eye contact Sleeping difficulties Speech difficulty, etc. Handouts/Manuals Baby / Baby dummy

METHODOLOGIES: • • •

Lecture/ discussion Demonstration and return demonstration Brainstorming

ASSESSMENT METHODS: METHODS: •

Oral and written evaluation


- 45 -

LO2. LO2. BATHE BATHE AND AND DRESS DRESS INFA INFANTS NTS AND AND TODD TODDLER LERS S ASSESSMENT CRITERIA: 1. 2. 3. 4.

Checked Checked the infants infants and and toddlers toddlers’’ vital signs signs based based on procedu procedure re Checked Checked the water water quantity quantity and and temperatu temperature re as per require requirement. ment. Bathed Bathed infants infants and toddle toddlers rs according according to procedu procedure. re. Made comforte comforters rs available available to infants infants and and toddlers toddlers when when needed. needed.

CONTENTS: • • • • • •

Procedures in taking vital signs Specifications of different types of thermometer Procedures in bathing and dressing/ undressing of infants Bathing paraphernalia and types, uses, specification Specifications and uses of non-slip rubber mat m at Baby/ baby dummy

CONDITIONS: Students/trainees must be provided with the following: • • • • • • • • •

Bathing paraphernalia (baby bath tub, baby toiletries, towel, etc.) Thermometer/ tray Bathing toys Baby’s layette Baby dummy Feeding bottles with cap, ring and nipple Sterilizer Infant’s/ toddler’s formula Bibs

METHODOLOGIES: • • • •

Lecture/ discussion Demonstration and return demonstration Self paced instruction Group discussion




- 46 -

LO3. LO3. FEED FEED INFA INFANT NTS S AND TOD TODDL DLER ERS S ASSESSMENT CRITERIA: 1. Cleaned Cleaned and sterilize sterilized d the infants infants and toddlers’ toddlers’ feeding feeding bottles bottles as needed. needed. 2. Prepar Prepared ed the milk milk formula formula as as prescri prescribed bed.. 3. Fed and and burped burped the infant infant according according to estab establishe lished d procedure. procedure. CONTENTS: • • • •

Procedures in feeding Hand washing procedures Infant diet Table etiquette

CONDITIONS: Students/trainees must be provided with the following: • • • • • • • •

feeding bottles with cap, ring and nipple bottle electric sterilizer infant/ toddler formula bibs/ burping cloth eating paraphernalia high chair Baby’s layette Handouts/manuals



ASSESSMENT METHODS: METHODS: • •

Oral and written evaluation Practical evaluation


- 47 -

LO4. LO4. PUT INFANT INFANTS S AND AND TODDL TODDLERS ERS TO SLEE SLEEP P ASSESSMENT CRITERIA: 1. Infants Infants and toddlers’ toddlers’ crib crib prepared prepared base based d on procedu procedure re 2. Infants Infants and toddlers’ toddlers’ put put to sleep sleep based based on proce procedure dure CONTENTS: • •

Basic Infant Care Children’s Literature and Nursery Rhymes


infant crib toddler bed blanket / comforter nursery rhymes toys for the crib (mobile) story books infants/toddler toys Handouts/Manuals






- 48 -

LO5. ENHANCE ENHANCE SOCIAL, SOCIAL, PHYSICAL PHYSICAL,, INTELLECT INTELLECTUAL, UAL, CREATIV CREATIVE E AND EMOTIONA EMOTIONAL L ACTIVITIES OF INFANTS AND TODDLERS ASSESSMENT CRITERIA: 1. Infants Infants and toddlers toddlers expose exposed d to family members, members, relative relatives s and playmates playmates for for communication and interaction purposes 2. Infants/to Infants/toddler ddlers s provided provided with manipulat manipulative ive or creative creative toys toys and games games as needed. 3. Infants/to Infants/toddler ddlers s given given exercise exercise activitie activities s as require required d CONTENTS: • •

The dependent nature of infants/toddlers Children’s psychology

CONDITIONS: Students/trainees must be provided with the following: Appropriate method of activities: imitating babies vocalization talking singing laughing rhymes finger games holding dancing gentle bouncing substituting activities playing distraction to an activity cuddles, comfort listening, talking with the infant or toddler quality use of transition object Handouts/manuals • • • • • • • • • • • • • • • •



ASSESTMENT METHODS: METHODS: • •



- 49 -


PROVIDE CARE AND SUPPORT TO CHILDREN

MODULE TITLE

PROVIDING CARE AND SUPPORT TO CHILDREN

:

MODU MODULE LE DES DESCR CRIP IPTO TOR R :

This This mod modul ule e cove covers rs the the kno knowl wled edge ge,, skil skills ls and and att attit itud udes es required to provide care and support to children between three (3) years old and twelve (12) years old.

NOMINAL DURATION

:

50 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Instill Instill perso personal nal hygie hygiene ne practi practice ce to childr children en LO2. LO2. Bath Bath and and dre dress ss child childre ren n LO3. O3. Feed eed chi child ldre ren n


- 50 -

LO1. INSTILL INSTILL PERSO PERSONAL NAL HYGIENE HYGIENE PRACT PRACTICES ICES TO CHILDR CHILDREN EN ASSESSMENT CRITERIA: 1. Hygiene Hygiene practices practices are explai explained ned clearly clearly to children children based based on establishe established d procedures. 2. Personal Personal hygiene hygiene procedures procedures are demonst demonstrated rated to children children based based on health and and safety procedures. 3. Children Children paraphern paraphernalia alia are maintain maintained ed based based on healthy healthy procedure procedure CONTENTS: • •

Proper healthcare of children. Good grooming.

CONDITIONS: Students/trainees must be provided with the following: 1. 2. 3. 4. 5. 6.

Bathin Bathing g paraphe parapherna rnalia lia and toile toiletrie tries s Diap Diaper er/c /clo loth thes es Grooming Grooming kit (baby (baby hairbrus hairbrush, h, comb, comb, nail scisso scissors/na rs/nailil cutter) cutter) Oral Oral hygiene hygiene (tooth (tooth brush brush,, toothpa toothpaste ste)) Chil Childc dcar are e wor workp kpla lace ce Other facilitie facilities, s, equipments equipments and and materials materials relevant relevant to the unit unit of competency competency..






- 51 -

LO2. LO2. BATH BATHE E AND AND DRES DRESS S CHIL CHILDR DREN EN ASSESSMENT CRITERIA: 1. Children’s Children’s vital vital signs are are checked checked before before bathing bathing based based on established established procedures 2. Bathing Bathing parapher paraphernalia nalia are are prepared prepared as as per proce procedure dure 3. Bath water water quantity quantity and tempera temperature ture are checke checked d based on health health requireme requirement nt of the child 4. Children Children are assisted assisted in dressing dressing up according according to prevailing prevailing weather weather condition condition 5. Children’ Children’ preference preferences s and decisions decisions are acknowledge acknowledged, d, respected respected and followed followed whenever appropriate and possible 6. Children Children with difficult difficult behavio behaviorr in bathing are are dealt with approp appropriatel riately y as per procedure CONTENTS: • •

Bathing and dressing / undressing procedures. Procedures in taking vital signs.

CONDITIONS: Students/trainees must be provided with the following: • • • • •

Bathing paraphernalia and toiletries Diaper/Clothes Grooming kit Thermometer / tray Hand outs




Oral and written exam Practical demonstration


- 52 -

LO3. LO3. FEED FEED CHIL CHILDR DRE EN ASSESSMENT CRITERIA: 1. Nutritional Nutritional requireme requirements nts of children children are determine determined d according according to their their developmental stage 2. Menus prepare prepared d in accordance accordance with children’ children’ nutrition nutritional al and cultural cultural requiremen requirements ts 3. Appetizing Appetizing food food and drinks are prepare prepared d and served served sufficiently sufficiently and appropria appropriately tely according to the child’s health needs and preferences 4. Children Children are are fed fed followin following g healthy healthy procedures procedures CONTENTS: • • • • •

Nutritional needs of children Dietary requirements for infants Cultural practices and beliefs about food provisions Table etiquette Impact of foods and drinks on dental health


Feeding utensils Bibs High chair/Booster seat Relevant Nutritional needs according to age level Hand outs and related materials


Lecture - demonstration Self-paced instruction Group discussion

ASSESSMENT METHODS: METHODS: • • •

Hands-on Direct observation Practical demonstration


- 53 -


FOSTER THE SOCIAL, INTELLECTUAL, CREATIVE AND EMOTIONAL DEVELOPMENT OF CHILDREN

MODULE TITLE

FOSTERING THE SOCIAL, INTELLECTUAL, CREATIVE AND EMOTIONAL DEVELOPMENT OF CHILDREN

:

MODULE DESCRIPTOR

: This module covers the knowledge, skills and attitudes required to foster the social, intellectual, creative and emotional development of children from 1-12 years old.

NOMINAL DURATION

:

50 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Foste Fosterr children children’s ’s indepe independe ndence nce and and autonom autonomy y LO2. Encourage Encourage childre children n to expres express s their feelin feelings, gs, ideas ideas and and needs needs LO3. LO3. Stimul Stimulate ate childr children’ en’s s awarene awareness ss and creati creativit vity y LO4. Foster Foster children’ children’s s self self esteem esteem and and develo development pment of self self concept concept


- 54 -

LO1. FOSTER FOSTER CHILDREN’S CHILDREN’S INDEPENDENC INDEPENDENCE E AND AND AUTONOMY AUTONOMY ASSESSMENT CRITERIA: 1. Opportuniti Opportunities es developed developed self self help skills and and independen independence ce provided provided as needed. needed. 2. Children Children given given opportunitie opportunities s to make choice choice in appropria appropriate te ways taking taking into consideration their individual differences 3. Children Children encourage encouraged d to accept accept responsibilit responsibility y for their own own actions actions 4. Opportuniti Opportunities es created created for childre children n to participate participate in decis decision ion making making CONTENT: •

Psychology of children

CONDITIONS: Students/trainees must be provided with the following: A childcare workplace play pen with approximate toys according to age group (cradle toys, objects to explore by mouth, swinging toys, rattles, r attles, toys poke, squeeze and push along) audio-visual equipment such as radio, cassette and T.V

• •

•






- 55 -

LO2. ENCOURAGE ENCOURAGE CHILDR CHILDREN EN TO EXPRES EXPRESS S THEIR THEIR FEELINGS FEELINGS,, AWARENESS AWARENESS AND CREATIVITY ASSESSMENT CRITERIA: 1. Children Children encourage encouraged d to express their their feelings, feelings, ideas and and needs based based on social social norm 2. Children Children provided provided with activitie activities s as means of releasing releasing their their feelings accordin according g to their interests and needs. 3. Children Children encourage encouraged d to respect each each other’s individua individuall needs, abilities abilities and and interest CONTENT: •

Children’s developmental stages

CONDITIONS: Students/trainees must be provided with the following: Childcare workplace Playpen with approximate toys according to age group (cradle toys, objects to explore by mouth, swinging toys, rattles, r attles, toys to poke, squeeze and push along) Art and paint materials Activity kit Puzzles/Books Manuals

• •

• • • •






- 56 -

LO3. STIMULATE STIMULATE CHILDREN’S CHILDREN’S AWARENESS AWARENESS AND CREATIVITY CREATIVITY ASSESSMENT CRITERIA: 1. Children Children are encoura encouraged ged to express express their their imaginatio imagination n and creativity creativity based based developmental needs 2. Children Children are provided provided with with activities activities that that would support support awarene awareness ss of the range range of movements of their own body based on developmental needs. 3. Materials Materials and experien experiences ces are provided provided that would would stimulate stimulate their various various senses senses based on their interests. 4. Experience Experiences s that develop develop and enhance enhance imagination imagination and creativ creativity ity are provided provided based on their interests CONTENTS: • •

Cultural awareness Process for creative and artistic expression

CONDITIONS: Students/trainees must be provided with the following: • • • • • • • • • •

Audio visual equipment (radio, cassette, cassette, TV) Coloring book Crayons, pencils, peg boards Beads to string Construction sets Scissors/papers/ colors/ paints and brushes Play dough Activity kit Puzzles Books/ manuals




Hands-on Direct observation Practical Demonstration


- 57 -

LO4. FOSTER FOSTER CHILDRE CHILDREN’S N’S SELF SELF ESTEEM ESTEEM AND DEVELO DEVELOPMENT PMENT OF SELF SELF CONCEPT ASSESSMENT CRITERIA: 1. Opportuniti Opportunities es provided provided for children children to experience experience their their individual individual strengths strengths and needs 2. Acknowledg Acknowledgemen ementt and positive positive support support given based based on child experien experience ce negative negative feeling (frustration, aggression, depression, fear, and anxiety) 3. Activities Activities that that present present a challenge challenge within the the child’s needs needs and and capabilitie capabilities s provided based on developmental stage. 4. Individual Individual differen differences ces acknowle acknowledged dged and and respected respected based based on child’s child’s development stage 5. Children’s Children’s achieveme achievements nts acknowled acknowledged ged and appreciate appreciated d based on preference preference 6. Children’s Children’s positi positive ve self-worth self-worth and self self esteem esteem enhance enhanced. d. CONTENTS: • •

Children’s needs, interests and problems Understanding of children’s physical development

CONDITIONS: Students/trainees must be provided with the following: • • •

Childcare workplace Illustrations/pictures/charts/diagrams Illustrations/pictures/charts/diagra ms of child’s development Manuals/Handouts






- 58 -


FOSTER PHYSICAL DEVELOPMENT OF CHILDREN

MODULE TITLE

FOSTERING PHYSICAL DEVELOPMENT OFCHILDREN

:

MODULE DESCRIPTOR

: This module covers the knowledge, skills and attitudes required to foster specific physical development of children from 1-12 years old.

NOMINAL DURATION

:

50 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Enhan Enhance ce phys physica icall activit activities ies of of childre children n LO2. Create Create opportunitie opportunities s for children children to develop develop a wider range range of physical physical developm development ent LO3. Provide Provide experien experience ce to suppo support rt physical physical develo development pment of of children children


- 59 -

LO1. LO1. ENHANC ENHANCE E PHYSIC PHYSICAL AL ACTIVI ACTIVITIE TIES S OF CHILDRE CHILDREN N ASSESSMENT CRITERIA: 1. Children Children provided provided with tools tools and equipment equipment based based on physical physical developme development nt needs 2. Children Children given given exercis exercise e or activitie activities s based based on needs. needs. CONTENTS: Children’s physical development and skills development Child’s rate of development, needs, interest and strength

• •


A childcare workplace/ gym Illustrations/pictures/charts/diagrams Illustrations/pictures/charts/diagra ms of child’s development Manuals/handouts






- 60 -

LO2. CREATE CREATE OPPORTUN OPPORTUNITES ITES FOR FOR CHILDREN CHILDREN TO TO DEVELOP DEVELOP A WIDER WIDER RANGE RANGE OF OF PHYSICAL DEVELOPMENT ASSESSMENT CRITERIA: 1. Children Children are provided provided opport opportunitie unities s to develop develop their physical physical skills skills based based on development needs. 2. Children Children are given given the opportunit opportunities ies to develop develop themselve themselves s physically physically in accordance with resources available 3. Equipment Equipment and and tools tools are made made availab available le based based on needs needs 4. Opportuniti Opportunities es for physical physical developme development nt are provided provided based based on child’s stage stage of growth and development 5. Children Children are monitored monitored and encoura encouraged ged to develop develop healthy healthy sleeping sleeping patterns patterns and practices based on physical needs CONTENTS: Interaction between physical development and other areas of development specially social and psychological psychological development Relevant organizational standards, policies and procedures •

•

CONDITIONS: Students/trainees must be provided with the following: • • • •

Setting up venue/environment Range of environments and equipment Play with construction materials Handouts/Manuals






- 61 -

LO3. PROVIDE PROVIDE EXPERIE EXPERIENCE NCE TO SUPPORT SUPPORT PHYSICAL PHYSICAL DEVELOPME DEVELOPMENT NT OF CHILDREN ASSESSMENT CRITERIA: 1. Experience Experiences s provided provided which will will develop develop and enhance enhance physical physical fitness fitness 2. Encourage Encouragement ment given given to children children to learn to develop develop habit habit forming forming physical physical activities 3. Ways and and means for for the child to particip participate ate in physical physical fitness fitness communica communicated, ted, modeled and practiced CONTENTS: Experiences that will target specific areas of development Equipment, toys, and resources that can be used to stimulate physical development Needs of children with sensory or physical disability • •

•


Setting up venue/environment Range of environments and equipment Indoor/outdoor facilities Handouts/manuals






- 62 -


PROVIDE CARE AND SUPPORT TO ELDERLY

MODULE TITLE

PROVIDING CARE AND SUPPORT TO ELDERLY

:

MODULE DESCRIPTOR

: This module covers the knowledge, skills and attitudes required in providing support and assistance to maintain quality care for the elderly to meet his / her daily needs including nourishment, mobility, personal hygiene and other support within the plan of care.

NOMINAL DURATION

:

150 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Establish Establish and and maintain maintain an appropri appropriate ate relation relationship ship with with the elderly elderly LO2. LO2. Provid Provide e approp appropria riate te suppor supportt to the elder elderly ly LO3. Provide Provide assist assistance ance with elderly’s elderly’s personal personal care needs needs


- 63 -

LO1. ESTABLISH ESTABLISH AND MAINTAI MAINTAIN N AN APPROPRI APPROPRIATE ATE RELATI RELATIONSHI ONSHIP P WITH WITH THE ELDERLY ASSESSMENT CRITERIA: 1. Self introducti introduction on by the caregive caregiverr to the elderly elderly client done done based based on establishe established d procedures 2. Appropriat Appropriate e attitudes attitudes such as confidentia confidentiality, lity, privacy, privacy, courtesy courtesy and respect respect adhered to and demonstrated towards the elderly based on established procedures. 3. The elderly’s elderly’s own interest, interest, rights, rights, freedom freedom and decision-mak decision-making ing supporte supported d and respected based on established procedures. 4. Short interperso interpersonal nal exchange exchanges s with the elderly elderly in establishing, establishing, develo developing, ping, and maintaining rapport encouraged. CONTENTS: • • •

Proper care for elders Relevant plan of care, roles and responsibilities of caregiver Process of aging


Service outcomes standard documents Legislation Organization policies and practices






- 64 -

LO2. PROVIDE PROVIDE APPROPRIAT APPROPRIATE E SUPPO SUPPORT RT TO THE ELDERLY ELDERLY ASSESSMENT CRITERIA: 1. All support support provided provided to the elderly elderly in accorda accordance nce with the the elderly’s elderly’s needs, needs, rights, self determination and individual differences 2. The elderly elderly encourage encouraged d and supported supported to participate participate in ceremonia ceremonial, l, cultural, cultural, educational, recreational, religious, social, and spiritual activities as appropriately planned. 3. Assistance Assistance provid provided ed at all times times in order order to maintain maintain a safe safe and and healthy healthy environment, including minimizing physical dangers and risk of infections based on established procedures. 4. Proper Proper response response to situation situations s of risks to health health and safety safety provided provided and maintained based on established procedures. CONTENTS: Process of ageing Common problems of the elderly and their ramifications Safety risks to the elderly and contingency measures Different religious, cultural, spiritual, physical, and ceremonial perspective of the elderly Relevant plan of care, roles and responsibilities of a caregiver • • • •

•

CONDITIONS: Students/trainees must be provided with the following: • • • • • •

Chatting in friendly manner Inquiring about the elderly’s health Short casual exchange Effective communication Dialogue Question and answer / interview techniques

METHODOLOGIES: Lecture - demonstration Self-paced instruction Group discussion

• • •




- 65 -

LO3 A. PROVIDE PROVIDE ASSISTANCE ASSISTANCE WITH WITH ELDERLY’S ELDERLY’S PERSONAL PERSONAL CARE NEEDS NEEDS ASSESSMENT CRITERIA: 1. Personal Personal preference preferences s identified identified in consulta consultation tion with the elderly elderly and and a plan for execution is mapped out based on established procedures 2. The elderly elderly supported supported and encourag encouraged ed in exercising exercising their rights rights and personal personal preferences without comprising their safety and those of others and in accordance with established procedures 3. Short interperso interpersonal nal exchange exchanges, s, clarifying clarifying meaning meaning and maintainin maintaining g interaction interaction to identify the elderly’s preferences conducted based on established procedures. 4. Time schedule scheduled d to effectively effectively listen listen to the elderly’s elderly’s prefer preference ences s to maximize maximize his / her well being. CONTENTS: • • • •

Types, uses, specifications and maintenance of bathing paraphernalia Procedures of bathing, dressing, mobility, of the elderly Proper care of the elderly during ADL (Activities of Daily Living) Principles and procedures in administering medicines for the elderly


Wheelchair Walker/cane Crutches Parallel bars Hand rails Commode Reading materials Indoor/outdoor facilities Handouts/manual






- 66 -

LO3 B. PROVIDE PROVIDE ASSISTA ASSISTANCE NCE WITH ELDERLY’S ELDERLY’S PERSONAL PERSONAL CARE NEEDS ASSESSMENT CRITERIA: 1. The elderly’s elderly’s persona personall care needs needs (aids to daily daily living) living) are identified identified and assistance provided. 2. Specific Specific concerns concerns and and difficulties difficulties in meeting meeting some some personal personal care needs needs are identified, clarified, and modified with the elderly in order to effectively address such concerns and problem needs 3. Assistive Assistive devices devices for providing providing assista assistance nce for the elderly elderly are identified identified and used used as appropriate. 4. Organizatio Organizational nal policies policies and practices practices for reportin reporting g are followed followed as appropriate. appropriate. 5. The elderly elderly’s ’s self self esteem esteem and confidenc confidence e are enhanc enhanced ed 6. Provisions Provisions for for interaction interaction between between the elderly and and the community community are researche researched d and developed. 7. Developme Developmental ntal and progre progressing ssing person personal al care needs needs are identified identified,, acknowledged and provided for as appropriate. 8. Empathy Empathy is demonstra demonstrated ted in supporting supporting and and caring caring for the elderly’s elderly’s feelings feelings or grief and loss. CONTENTS: Depending on the work, roles and services provided, specific knowledge of particular groups or issues may be required like: - Alco lcohol hol and and othe ther dru drugs gs - Cult Cultur ural al and and lin lingu guis istic tics s dive divers rsity ity - Risk Risk of se self este steem ha harm - Women / Men - Commun munity ed education - Mental he health Common problems of the elderly and their ramification Different cultural requirements and preferences Factors giving risk to grief and loss in the elderly Safety risks to the elderly •

• • • •

CONDITIONS: Students/trainees must be provided with the following: Assistive devices (cane, (cane, crutches, walker, wheelchair) Parallel bars Feeding utensils Handrails Commode Reading materials • • • • • •

METHODOLOGIES: Lecture - demonstration Self-paced instruction Group discussion • • •

ASSESSMENT METHODS: METHODS: Hands-on Direct observation Practical demonstration • • •


- 67 -


PROVIDE CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDS

MODULE TITLE

PROVIDING CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDS

:


This This mod modul ule e cove covers rs the the kno knowl wled edge ge,, skil skills ls and and att attit itud udes es required in providing support and assistance to maintain quality care for people with special needs to be able to enhance their abilities to communicate and be independent; responding to the physical, medical, health and safety, personal care and home maintenance requirements of people with disabilities.

NOMINAL DURATION

:

150 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Establish Establish and and maintain maintain appropriate appropriate relatio relationship nship with people people with with special special needs. needs. LO2. Provide Provide approp appropriate riate support support to people people with special special needs needs LO3. Assist Assist in maintain maintaining ing well well being being of of people people with with special special needs needs LO4. Assist Assist people people with special special needs needs to ident identify ify and meet their their needs needs LO5. Assist Assist people people with specia speciall needs in mainta maintaining ining an an environme environment nt that enable enables s maximum independent living


- 68 -

LO1. ESTABLISH ESTABLISH AND MAINTAI MAINTAIN N APPROPRIAT APPROPRIATE E RELATIONS RELATIONSHIP HIP WITH WITH PEOPLE PEOPLE WITH SPECIAL NEEDS ASSESSMENT CRITERIA: 1. All dealings dealings with people people with with special special needs are are aimed at generat generating ing a trusting trusting relationship which includes protecting confidentiality, privacy, individual choices and the right to decision making. 2. Respect Respect for individual individual difference differences s is demonstrated demonstrated in all dealings dealings with people people with special needs 3. Support Support for the interests interests,, rights and decisio decision n making of of people with with special special needs needs is demonstrated in all dealings. 4. People People with special special needs needs are actively actively encoura encouraged ged and support supported ed to communicate ideas, feelings and preferences CONTENTS: • • • • • • • •

Regulations on safety, health and hygiene Hazards identification and risk reduction strategies Personal hygiene / health procedures observation Environment protection policy implementation The spread of infections diseases and cross infection Organizational standards, policies, and procedures Disinfecting nappy changes areas Washing floors and disinfecting toilet areas

CONDITIONS: Students/trainees must be provided with the following: Cleaning materials (detergent soap, brushes, brooms, mops, rags, glass wiper or squeegee) Legal requirements and regulation regarding supervision Vacuum cleaner Disinfectants Beds / hospital beds Beddings (blankets, draw sheets or disposable draw sheets, cotton draw sheets, pillow and pillow cases) •

• • • • •






- 69 -

LO2. PROVIDE PROVIDE APPROPRI APPROPRIATE ATE SUPPORT SUPPORT TO TO PEOPLE PEOPLE WITH WITH SPECIAL SPECIAL NEEDS NEEDS ASSESSMENT CRITERIA: 1. All support to people with special needs needs are provided in accordance accordance with their needs, rights and self determination 2. Assistanc Assistance e is provided to people people with disabilitie disabilities s according according to the employment employment organization guidelines. 3. Information Information require required d by people people with special special needs needs are identified identified and and provided provided 4. Reactions Reactions and limitatio limitations ns regarding regarding difference differences s are recognized recognized and appropria appropriate te assistance is sought to ensure that the rights of people with special needs are upheld.

CONTENTS: • • • • • • •

Potential hazards to children Hazards on traffic for children Risk minimization strategies and risk reduction strategies Vacuuming/sweeping Vacuuming/sweeping floors to remove small dangerous objects Appropriate toys and equipment equipment safety and risk. Developmental stage Strategies to minimize the spread of infectious diseases

CONDITIONS: Students/trainees must be provided with the following: • • • • • • •

Legal and legislative requirements Play area with appropriate toys and padding Dummies (baby and toddler) Gates on stairs Covers on electrical socket Fire exits and fire extinguishers Cleaning materials






- 70 -

LO3. LO3. SUPERV SUPERVISE ISE THE THE SAFE SAFETY TY OF THE CLIENT CLIENT ASSESSMENT CRITERIA: 1. 2. 3. 4. 5.

Clients Clients are supervised supervised in accordanc accordance e with the legal requireme requirements nts and regulatio regulations ns Rules for for safe play play are expla explained, ined, modele modeled d and implemen implemented ted Direct Direct contacts contacts with individual individuals,/gro s,/group up is maintai maintained ned Potential Potential risks risks are identifi identified ed and acted acted upon upon to prevent prevent or minimize minimize risk risk Hazards Hazards and potentia potentiall hazards hazards in the environme environment nt are identified identified and and clients clients are informed accordingly 6. Emergencie Emergencies s and evacuation evacuation procedu procedures res are discusse discussed d and practiced practiced with clients clients 7. Supervisio Supervision n is used used as an opportu opportunity nity to interac interactt with clients clients CONTENTS: Hazard in home environment Organizational standards policies and procedures Risk minimization strategies and risk and reduction strategies Legal requirements for supervision including worker and child ratios Placing babies or infants to sleep in positions recommended for prevention of SIDS Removal / locking away of dangerous substances substances Supervision of child when learning to eat solid foods Supervision of child when learning new skills such as walking and balancing Supervision of babies when going to sleep with a bottle • • • • •

• • • •


Legal requirements and regulation regarding safe play Evacuation and emergency exits Non-purpose built center Purpose built center Fences and locking mechanisms






- 71 -


MAINTAIN A HEALTHY AND SAFE ENVIRONMENT

MODULE TITLE

MAINTAINING A HEALTHY AND SAFE ENVIRONMENT

:

MODULE DESCRIPTOR

: This module covers the knowledge, skills and attitudes required to maintain various aspects in home maintenance taking into consideration health and safety environment

NOMINAL DURATION

:

30 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Mainta Maintain in a clean clean and and hygien hygienic ic enviro environme nment nt LO2. LO2. Prov Provide ide a saf safe e envi enviro ronm nmen entt LO3. LO3. Superv Supervise ise the safety safety of clients clients


- 72 -

LO1. LO1. MAINTA MAINTAIN IN A CLEAN CLEAN AND AND HYGIEN HYGIENIC IC ENVIRO ENVIRONME NMENT NT ASSESSMENT CRITERIA: 1. Cleaning Cleaning occurs occurs as an an on going going process process as per per regulation. regulation. 2. Used suitable suitable clean cleaning ing agents, agents, tools, tools, and equipment equipment in accordan accordance ce to established procedures. 3. Followed Followed infection infection control control procedures procedures according according to established established procedu procedures. res. 4. Maintained Maintained adequa adequate te ventilation, ventilation, lighting, lighting, and and heating/co heating/cooling oling.. 5. Adhered Adhered to persona personall hygiene/he hygiene/health alth procedu procedures res at all times. times. 6. Cleaned Cleaned beds beds and bedding beddings s to conform conform to health health hygiene hygiene and and safety safety requirements as relevant. CONTENTS: • • • • • • • •

Regulations on safety, health and hygiene Hazards identification and risk reduction strategies Personal hygiene / health procedures observation Environment protection policy implementation The spread of infections diseases and cross infection Organizational standards, policies, and procedures Disinfecting nappy changes areas Washing floors and disinfecting toilet areas

CONDITIONS: Students/trainees must be provided with the following: •

• • • • •

Cleaning materials (detergent soap, brushes, brooms, mops, rags, glass wiper or squeegee) Legal requirements and regulation regarding supervision Vacuum cleaner Disinfectants Beds / hospital beds Beddings (blankets, draw sheets or disposable draw sheets, cotton draw sheets, pillow and pillow cases)




Direct observation Practical demonstration


- 73 -

LO2. LO2. PROVID PROVIDE E A SAFE SAFE ENVIRO ENVIRONME NMENT NT ASSESSMENT CRITERIA: 1. Organizatio Organizational nal and environme environment nt protection protection policies policies and procedure procedures s on safety are implemented as required 2. Tools, Tools, equipments, equipments, toys toys and games games appropriate appropriate to the age age of the child child are identified 3. Equipment Equipment is selec selected, ted, checked checked and and maintaine maintained d to ensure ensure safety safety 4. Area is checked checked for for hazards hazards and risks risks reduction reduction strategie strategies s are implemente implemented d 5. Fire Fire exits exits are are kept kept unobst unobstruc ructed ted.. 6. Disposing Disposing of waste waste materials materials is condu conducted cted in a safe safe and and hygienic hygienic way. way. 7. Cleani Cleaning ng mater material ials s are stored stored safe safely ly 8. Environmen Environmentt is set-up set-up to to ensure ensure safety safety of the client client CONTENTS: • • • • • • •

Potential hazards to children Hazards on traffic for children Risk minimization strategies and risk reduction strategies Vacuuming/sweeping Vacuuming/sweeping floors to remove small dangerous objects Appropriate toys and equipment equipment safety and risk. Developmental stage Strategies to minimize the spread of infectious diseases


Legal and legislative requirements Play area with appropriate toys and padding Dummies (baby and toddler) Gates on stairs Covers on electrical socket Fire exits and fire extinguishers Cleaning materials Hand-outs/Manual






- 74 -

LO3. LO3. SUPERV SUPERVISE ISE THE THE SAFE SAFETY TY OF THE CLIENT CLIENT ASSESSMENT CRITERIA: 1. 2. 3. 4. 5.

Clients Clients are supervised supervised in accordanc accordance e with the legal requireme requirements nts and regulatio regulations ns Rules for for safe play play are expla explained, ined, modele modeled d and implemen implemented ted Direct Direct contacts contacts with individual individuals,/gro s,/group up is maintai maintained ned Potential Potential risks risks are identifi identified ed and acted acted upon upon to prevent prevent or minimize minimize risk risk Hazards Hazards and potentia potentiall hazards hazards in the environme environment nt are identified identified and and clients clients are informed accordingly 6. Emergencie Emergencies s and evacuation evacuation procedu procedures res are discusse discussed d and practiced practiced with clients clients 7. Supervisio Supervision n is used used as an opportu opportunity nity to interac interactt with clients clients CONTENTS: Hazard in home environment Organizational standards policies and procedures Risk minimization strategies and risk and reduction strategies Legal requirements for supervision including worker and child ratios Placing babies or infants to sleep in positions recommended for prevention of SIDS Removal / locking away of dangerous substances substances Supervision of child when learning to eat solid foods Supervision of child when learning new skills such as walking and balancing Supervision of babies when going to sleep with a bottle • • • • •

• • • •


Legal requirements and regulation regarding safe play Evacuation and emergency exits Non-purpose built center Purpose built center Fences and locking mechanisms






- 75 -


RESPOND TO EMERGENCIES

MODULE TITLE

RESPONDING TO EMERGENCIES

:


This This mod modul ule e cove covers rs the the kno knowl wled edge ge,, skil skills ls and and att attit itud udes es required to respond to emergencies which includes various aspects of disease control, prevention and emergency measures that can be administered effectively

NOMINAL DURATION

:

40 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Implem Implement ent proce procedur dure e for infec infectio tion n contro controll LO2. Recognize Recognize and respond respond signs signs of potential potential illness illness LO3. LO3. Respon Respond d to emer emergen gencie cies s and and accid accident ent LO4. LO4. Admini Administe sterr medica medicatio tion n within within guide guidelin lines es LO5. LO5. Respon Respond d to threa threats ts and and situa situatio tion n of dange danger r


- 76 -

LO1. IMPLEMENT IMPLEMENT PROCE PROCEDURES DURES FOR INFECTI INFECTION ON CONTROL CONTROL AND PREVENT PREVENTION ION ASSESSMENT CRITERIA: 1. 2. 3.

Exclusion Exclusion guidelines guidelines for childre children n and and others others suffer suffering ing from from an infectious infectious condition are followed Hygien Hygiene e and healt health h princip principles les are are implemen implemented ted in care care practi practice ce Infect Infection ion contr control ol guidel guideline ines s are are follow followed ed

CONTENTS: Guidelines for infection control Disease spread and transmission Hand washing procedures and techniques Use of disposable gloves and protective aprons Cleaning of utensils after use Regular disinfecting of soft toys Removal of body waste products (eg. Feces, urine, saliva, vomitus) disinfection of affected area. Disinfection of nappy changed area after each use.

• • • • • • •

•


Disposable gloves Protective aprons or gowns Soap and water Hand towel or paper towel Cleaning equipment Disinfectant (e.g. alcohol, Lysol )






- 77 -

LO2. RECOGNIZE RECOGNIZE AND RESPON RESPOND D TO SIGNS OF POTENT POTENTIAL IAL ILLNES ILLNESS S ASSESSMENT CRITERIA: 1. 2. 3. 4.

Signs Signs of poten potentia tiall illness illness are are report reported ed Medical Medical assistance assistance is sought sought as necessary necessary accordi according ng to policies policies and procedures procedures Clients Clients and relati relatives ves are are informed informed as soon as possible possible Client Client is is comfo comforte rted d and and settl settled ed


Common childhood illnesses-recognition and management strategies Writing incident records Reporting incidents

CONDITIONS: Students/trainees must be provided with the following: Dummies (adult and baby) Vital signs kit (thermometer, sphygmomanometer sphygmomanometer & stethoscope, watch with second hand, record book) Hand-out/manual

• •

•






- 78 -

LO3. LO3. RESPON RESPOND D TO EMERG EMERGENC ENCIES IES AND AND ACCID ACCIDENT ENTS S ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6.

The safe safety ty of self self and othe others rs are ensu ensured red Immediate first aid is provided as required Strategies Strategies to calm, calm, reassume reassume and and comfort comfort clients clients are impleme implemented nted Details Details of emergenc emergency y are recorde recorded d and reported reported accura accurately tely Information Information is provided provided to others others accord according ing to establishe established d policies policies Emergencie Emergencies s and accidents accidents are are responded responded accordi according ng to the establishe established d guidelines and legislative requirements

CONTENTS: • • • • • • •

Organizational standards, policies, and procedures Making decisions under pressure First aid application and implementation Rescue Transfer procedures Immobilization procedures Anatomy and Physiology Physiology Bandaging Techniques


Dummies (adult and child) Spine boards, poles and blankets Bandages (triangular and elastic) Splints First aid kit




Direct observation Practical demonstration Oral and written examination


- 79 -

LO4. LO4. ADMINI ADMINIST STER ER MEDICA MEDICATIO TION N WITHIN WITHIN GUIDELI GUIDELINES NES ASSESSMENT CRITERIA: 1. Medication Medication is administe administered red according according to organizat organizational ional policies policies and legisla legislative tive requirements 2. Medication Medication is stored stored according according to require requirements ments 3. Medication Medication is check checked ed for name, name, instructio instruction n and use use by date date 4. All administere administered d medication medication are documente documented d in accordance accordance with requiremen requirements ts CONTENTS: • •

Legislative guidelines as requirement for storage of medication Organizational procedures as requirement for storage of medication


Medicines Handbooks on giving or administering medications Medicine tray Medicine glass




Direct observation Practical demonstration Oral and written exam


- 80 -

LO5. LO5. RESPON RESPOND D TO THREATS THREATS AND AND SITUAT SITUATION ION OF DANGE DANGERS RS ASSESSMENT CRITERIA: 1. Remove Remove client from from threat/dange threat/dangerr or remove threat/da threat/danger nger from from client 2. The level level of immediate immediate danger danger is assesse assessed d and the situation situation is reporte reported d to an appropriate person 3. Appropriat Appropriate e emergency emergency procedu procedure re are implemente implemented d to ensure the the safety safety of children and workers CONTENTS: Indicators of child abuse Different types of child abuse Child protection policy of service State/territory requirements about responding to indication of abuse and reporting process • • • •

CONDITIONS: Students/trainees must be provided with the following: • •

Baby dummy Hand-outs in child abuse.


Lecture - demonstration Self-paced instruction Group discussion Role playing




- 81 -


CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHEN

MODULE TITLE

:

CLEANING LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHEN

MODU MODULE LE DESC DESCRI RIPT PTOR OR :

This This unit unit cove covers rs the the know knowle ledg dge, e, skil skills ls,, and att attit itud udes es requ require ired d to perform home management by providing clean, secure and safe environment.

NOMINAL DURATION

:

50 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Clea Clean n surf surfac aces es and and flo floor ors s LO2. LO2. Clean Clean furnis furnishin hing g and and fixt fixture ures s LO3. LO3. Make Make up beds beds and and cot cots s LO4. LO4. Clea Clean n toile toilett and and bath bathro room om LO5. O5. San Sanitiz itize e ro room LO6. LO6. Mainta Maintain in clea clean n room room enviro environme nment nt LO7. O7. Cle Clean kit kitc chen hen


- 82 -

LO1. LO1. CLEA CLEAN N SURF SURFAC ACES ES AND AND FLO FLOOR ORS S ASSESSMENT CRITERIA: 1. Appropriate removal/cleaning equipment, equipment, supplies, materials, procedures and and techniques are used in accordance with soil and litter types and established procedures. 2. All wastes are removed from surface based based on procedures. 3. Suitable maintenance procedures is selected and applied based on identified floor types and surface textures. 4. Cleaning, Cleaning, polishin polishing g and sweeping sweeping are are performed performed accordin according g to standard standard operating procedures. 5. Cleaning, Cleaning, polishing polishing and and sweeping sweeping equipment, equipment, supplies supplies and and materials materials are used following safety procedures and manufacturer’s specifications. 6. Cleaning/p Cleaning/polish olishing ing equipmen equipmentt are cleaned cleaned after after use in accordance accordance with with relevant safety procedures and manufacturer’s instructions. 7. All cleaning, cleaning, polishin polishing, g, sweeping sweeping material materials s and equipment equipment are stored stored as per per standard operating procedures (SOPs). 8. Routine maintenance is carried out as per SOPs.

CONTENTS: Method of removing suitable dirt/stain Procedures in cleaning, polishing, disinfecting and sanitizing rooms (l iving room, dining room, bedrooms, toilets and kitchen) Types and characteristics of floors

• •

•


Brooms Dust pan and brush Cleaning implements Vacuum cleaner Floor carpet Water hoses Bucket Handouts/ manuals






- 83 -

LO2. LO2. CLEAN CLEAN FURN FURNISH ISHING ING AND FIXTUR FIXTURES ES ASSESSMENT CRITERIA: 1. Furnishings and fixtures are cleaned in accordance with standard operating procedures. 2. Furniture Furniture positione positioned d based on comfort comfort and conve convenience nience and and room lay out. out. 3. Equipment Equipment is cleane cleaned d after use use in accordan accordance ce with releva relevant nt safety safety and manufacturer’s instructions. 4. All cleaning cleaning materia materials ls and equipme equipment nt are stored stored following following SOPs. SOPs. 5. Routine Routine maintenan maintenance ce is carried carried out or arranged arranged as per per standard standard operating operating procedures.

CONTENTS: • • • •

Types/uses/functions Types/uses/functions of cleaning equipment, supplies and materials Glass types, including defects Method of identifying stains, mud, dirt and grease Stain removal techniques


Cleaning rag Cleaning solution Brooms Dust pan and brush Cleaning implements Vacuum cleaner Floor carpet Water hoses Bucket Handouts/ manuals






- 84 -

LO3. LO3. MAKE MAKE UP BEDS BEDS AND AND COT COTS S ASSESSMENT CRITERIA: 1. 2. 3. 4.

Mattres ress is is ai aired red, fre free ed fr from an and va vacuumed in in ac accorda rdance wi with SOPs. Soile iled lilinens an an pi pillow lowcases ar are re replaced in in ac accordan dance wit with h SO SOPs. Linens are centered red and mitered red when replaced as per SOPs. Beds and co cots are mad made-up -up accordin rding g to pr prescribe ibed procedure. re.

CONTENTS: • • • •

Procedures in bed making Knowledge on different linen and fabric Procedures in cleaning and maintaining room furniture and furnishings Knowledge on different areas where dirt and dust can easily accumulate


Flat sheets Fitted sheet Pillow Pillow case Bed mattress Handouts/ manuals






- 85 -

LO4. LO4. CLEA CLEAN N TOIL TOILET ET AND AND BATH BATHRO ROOM OM ASSESSMENT CRITERIA: 1. Ceilings and walls are cleaned in accordance with standard operating procedures and techniques. 2. Window Window edges edges and sills sills are wiped wiped clean clean in accorda accordance nce with standa standard rd operating procedures. 3. Bath tub, tub, lavatory lavatory and toilet toilet bowls are are scrubbed scrubbed and and disinfected disinfected in accorda accordance nce with standard operating procedures and techniques. 4. Accessorie Accessories s are washed washed and cleaned cleaned in accordance accordance with standard standard operatin operating g procedures and techniques. 5. Bathroom supplies are replenished and defective accessories replaced as per SOPs. 6. Equipment Equipment is cleaned cleaned after use in accordan accordance ce with manufactu manufacturer’s rer’s instructio instruction. n. 7. All cleaning cleaning materials materials and equipm equipment ent are stored stored in a safe place place as per SOPs. SOPs. 8. Routine Routine maintenan maintenance ce is carried carried out or arranged arranged as per per standard standard operating operating procedures.


Different areas where dirt and dust can easily accumulate Schedule of house chores Types of ancillary rooms Types of home set-Up Types of living room appliances and ornament


Liquid and bar soap Toilet paper Bathroom deodorizer Cloth/Paper towels Personal toiletries Bathroom slippers Floor towel Trash can Handouts/ manuals






- 86 -

LO5. LO5. SANI SANITI TIZE ZE ROOM ROOM ASSESSMENT CRITERIA: 1. Sanitizing agents are 100% accurately measured and mixed in accordance with relevant safety regulations. 2. Excess Excess mixtures mixtures of sanitizing sanitizing agents agents are disposed disposed according according to environme environmental ntal requirements. 3. Rooms Rooms are sanitized sanitized in accorda accordance nce with standa standard rd operating operating procedure procedures. s. 4. Equipment Equipment is cleane cleaned d after use use in accordan accordance ce with manufa manufacture cturer’s r’s instructions. 5. All cleaning cleaning materials materials and equipm equipment ent are stored stored in a safe place place as per SOPs. SOPs. 6. Routine Routine maintenan maintenance ce is carried carried out or arranged arranged as per per standard standard operating operating procedures.

CONTENTS: • • • • • • •

Types/uses/functions Types/uses/functions of cleaning equipment, supplies and materials Glass types, including defects Method of identifying stains, mud, dirt and grease Stain removal techniques Effects of pre-existing conditions on safe work practices Procedures in cleaning and maintaining room furniture and furnishings Knowledge on different areas where dirt and dust can easily accumulate


Solvent spray Anti-static solution Anti-static spray Ladders Vacuum unit Dust mop Lint free clothing/ cloth Mop head and bucket Dust pan Broom


Lecture - demonstration Self-paced instruction Group discussion Role playing Handouts/manuals




- 87 -

LO6. LO6. MAINTA MAINTAIN IN CLEA CLEAN N ROOM ROOM ENVI ENVIRON RONMEN MENT T ASSESSMENT CRITERIA: 1. All equipment equipment and and cleaning cleaning parapher paraphernalia nalia are checke checked d and maintaine maintained d according to manufacturer’s instructions. 2. All wastes wastes are removed removed and dispos disposed ed of in accordanc accordance e with employer’s employer’s requirements. 3. All movable movable furnitur furniture e and fittings fittings are are shifted shifted to allow allow access access to hidden hidden dust/waste/dirt and as per SOPs. 4. Rooms Rooms are checked checked regularly regularly for for orderliness/ orderliness/tidine tidiness ss in accordanc accordance e with employer’s requirements. CONTENTS: Procedures in cleaning, polishing, disinfecting and sanitizing rooms (l iving room, dining room, bedrooms, toilets and kitchen) Types and characteristics of floors Method of removing suitable dirt/stain Types/uses/functions Types/uses/functions of cleaning equipment, supplies and materials Glass types, including defects Procedures in cleaning and maintaining room furniture and furnishings Knowledge on different areas where dirt and dust can easily accumulate Effects of pre-existing conditions on safe work practices Procedures in cleaning and maintaining room furniture and furnishings Knowledge on different areas where dirt and dust can easily accumulate

•

• • • • • • • • •


Brooms Dust pan and brush Cleaning implements Vacuum cleaner Floor carpet Rubber Spatula Floor Mop Handouts/Manual


Lecture - demonstration Self-paced instruction Group discussion Role playing Handouts/Manuals




- 88 -

LO7. LO7. CLEA CLEAN N KITC KITCHE HEN N ASSESSMENT CRITERIA: 1. Soiled Soiled dishes, dishes, pots, pans pans and linen linen are washed washed in accordanc accordance e with standard standard operating procedures. 2. Cleaned/d Cleaned/dried ried dishes, dishes, pots pots and pans are are stored stored as per standard standard operating operating procedures. 3. Kitchen appliances are cleaned in accordance with standard operating procedures. 4. Kitchen Kitchen fixtures, fixtures, tables tables and chairs chairs are wiped wiped in accordance accordance with with standard standard operating procedures. 5. Floor Floor is mopped and dried dried in accordance accordance with standard standard operatin operating g procedures procedures.. 6. Kitchen supplies are inspected and replenished in accordance with standard operating procedures. CONTENTS: • • • •

Types/uses/functions Types/uses/functions of cleaning equipment, supplies and materials Effects of pre-existing conditions on safe work practices Different areas where dirt and dust can easily accumulate Schedule of house chores

CONDITIONS: Students/trainees must be provided with the following: • • • • • • • • • • • •

All-purpose detergent All-purpose soap Disinfectants Drain solvent Garbage bag Scouring pad Dish pan Dish sponge/dish cloth Pan with hot water Rolled newspaper Cleaning rag Handouts/manuals


Lecture - demonstration Self-paced instruction Group discussion Role playing Handouts/manuals




- 89 -


WASH AND IRON CLOTHES, LINEN AND FABRIC

MODULE TITLE

: WASHING AND IRONING CLOTHES, LINEN AND FABRIC

MODULE DESCRIPTOR

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

NOMINAL DURATION

:

30 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Check Check and and sort sort clothe clothes, s, linens linens and and fabric fabrics s LO2. O2. Remo Remove ve sta stains ins LO3. LO3. Prepar Prepare e washin washing g equip equipmen mentt and supp supplie lies s LO4. LO4. Perf Perfor orm m laun laundr dry y LO5. LO5. Dry Dry cloth clothes es,, linen linen and and fab fabric ric LO6. LO6. Iron Iron clot clothes hes,, linen linens s and and fabric fabrics s


- 90 -

LO1. LO1. CHECK CHECK AND AND SORT SORT CLOTHE CLOTHES, S, LINEN LINENS S AND FABRI FABRICS CS ASSESSMENT CRITERIA: 1. Soile Soiled d clot clothe hes, s, line linen n and and fabr fabric ics s are are sorte sorted d acco accord rdin ing g to tex textu ture re,, colo color, r, siz size e and defects. Sorted items are prioritized according to the cleaning process required ad 2. the urgency of the item. 3. Defective Defective clothing, clothing, linen linen and fabric are are sewn/darne sewn/darned d using appropriate appropriate threads threads and stitches. CONTENTS: • •

Procedures in sorting laundry Principles and procedures in darning holes and tears


Soiled/defective clothes Linen Fabrics Handouts/ manuals


Lecture - demonstration Self-paced instruction Hands-on


Direct observation Practical demonstration Oral And written exams


- 91 -

LO2. LO2. REMO REMOVE VE STAI STAINS NS ASSESSMENT CRITERIA: 1. Personal protective paraphernalia are worn in accordance with standard operating procedures (SOPs). Stain removing agents and chemicals are used in i n accordance with 2. manufacturer’s instruction. Stains are treated and removed r emoved using correct chemicals or agents. 3. 4. All stain removing agents and chemicals chemicals are stored following safety procedures.


Types/Uses and handling of laundry l aundry chemicals Principles and procedures in removing stains Types/Uses of stain removing agents


Gloves Apron Acid cleaners Alkali cleaners Chlorine bleach All-Purpose detergent Handouts/ manuals






- 92 -

LO3. LO3. PREPAR PREPARE E WASHIN WASHING G EQUIPME EQUIPMENT NT AND SUPPL SUPPLIES IES ASSESSMENT CRITERIA: 1. Laundry area is cleaned and made ready at all times. 2. Laundry supplies and materials are prepared and made available at all times. tim es. 3. Wash Washin ing g mac machi hine ne is chec checke ked d and and prep prepar ared ed for for ope operat ratio ion n per per manu manual al procedures.


Language label (fabric and garments labels) Types and characteristics of clothes, linen and f abric Standard procedures in checking and preparing washing machine Procedures in preparing laundry supplies and materials Preparing mixtures or bleaching solutions


Washers Dryers Clothesline Clothes pins Clothespin bag Clothes rack for indoor drying Handouts/ manuals






- 93 -

LO4. LO4. PERF PERFOR ORM M LAU LAUND NDRY RY ASSESSMENT CRITERIA: 1. Correct Correct laundry laundry method method is selec selected ted as as per SOPs. 2. Clothes, linen and fabric are washed according to the labeling codes and washing instructions. 3. Laundry Laundry equipment equipment is used in accordan accordance ce with manufactu manufacturer’s rer’s instructio instruction. n. 4. Clothing, Clothing, linen linen and fabric fabric are freed freed from stain, stain, dirt and unpleas unpleasant ant odor after after washing based on procedures. 5. Washed Washed clothes, clothes, linen and fabric fabric are sun-dried/ sun-dried/machin machine e dried as per instructio instructions. ns. 6. Dried clothes clothes,, linen and fabric fabric are freed freed from unpleasa unpleasant nt odor and static static cling. cling. 7. Washing Washing area is cleaned cleaned in accord accordance ance with with safety safety and health health procedures procedures.. 8. Equipment Equipment is cleaned cleaned after use in accorda accordance nce with manufact manufacturer’s urer’s instructi instructions. ons. 9. All cleaning cleaning materials materials and equipmen equipmentt are stored following following safety safety procedures procedures.. 10.Routine maintenance is carried out or arranged as per standard operating procedures. CONTENTS: Types and uses of washing machines and dryers Principles and procedures in washing, drying and i roning clothes, linen and fabric Hygiene, health and safety issues of specific relevance to laundry Operations Maintenance of Laundry Area • •

• •


Sorting baskets/shelves baskets/shelves Hangers Stain removing agents Fabric softener Chlorine bleach Laundry bag Laundry basket Handouts/ manuals






- 94 -

LO5. LO5. DRY CLOTHE CLOTHES, S, LINEN LINEN AND FABRIC FABRIC ASSESSMENT CRITERIA: 1. Washed Washed clothes, clothes, linen linen and fabric fabric are dried dried according according to procedure procedures. s. 2. Drying Drying machine machine is is prepared prepared according according to to procedu procedure. re. 3. Dried clothe clothes, s, linen and and fabric fabric are remove removed d when dryer dryer bell rings rings or stops stops to prevent wrinkles and to minimize need for ironing. 4. Cloth Clothes es,, lin linen en and and fab fabric ric are are drie dried d wit witho hout ut wrin wrinkl kles es acco accord rdin ing g to to procedures. CONTENTS: • • • •

Procedures in Drying Clothes, Linen and Fabric Procedures in Ironing Clothes, Linen and Fabric Types/Uses of Ironing Equipment, Tools and Paraphernalia Procedures in Storing Clothes, Linen and Fabric


Dryers Clothesline Clothes pins Clothespin bag Clothes rack for indoor drying Sorting baskets/shelves baskets/shelves Hangers Handouts/ manuals






- 95 -

LO6. LO6. IRON IRON CLOT CLOTHES HES,, LINEN LINENS S AND AND FABRI FABRICS CS ASSESSMENT CRITERIA: 1. Ironing Ironing is done done in accor accordance dance to the standa standard rd procedure procedures s 2. Ironed Ironed clothes, clothes, linens and and fabrics fabrics are folded, folded, placed placed in a hanger hanger and stored stored in designated cabinets as per instructions. 3.Ironing equipment and materials are stored in the appropriate area following safety procedures. CONTENTS: • • • • •

Basics of pressing Types and uses of irons, ironing i roning boards and ironing accessories Types and use of hangers Folding method and techniques Pressing procedures


Sorting baskets/shelves baskets/shelves Hangers Iron Ironing board Spray starch Handouts/ manuals






- 96 -


PREPARE HOT AND COLD MEALS/ FOOD

MODULE TITLE

PREPARING HOT AND COLD MEALS/ FOOD

:


This This uni unitt cov cover ers s the the kno knowle wledg dge, e, ski skills lls and and atti attitu tude des s 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, dishes/sauces, preparation of appetizers, butter designs, desserts, salads, sandwiches, sauces, dressing garnishes and preparing centers pieces.

NOMINAL DURATION

:

100 hours

QUALIFICATION LEVEL

:

NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. LO1. Prepar Prepare e ingred ingredien ients ts acco accordin rding g to recipe recipes s LO2. LO2. Cook Cook meals meals and and dishes dishes acco accordi rding ng to recip recipes es LO3. LO3. Pres Presen entt coo cooke ked d dis dishe hes s LO4. LO4. Prepar Prepare e sauce sauces, s, dressi dressings ngs and and garni garnishe shes s LO5. LO5. Prep Prepar are e appet appetiz izer ers s LO6. LO6. Prep Prepar are e dess desser erts ts and and sala salads ds LO7. LO7. Prep Prepar are e sand sandwi wich ches es LO8. LO8. Store Store exce excess ss foods foods and ingred ingredien ients ts LO9. LO9. Conve Convert rt unco unconsu nsumed med cooke cooked d food food


- 97 -

LO1. LO1. PREPAR PREPARE E INGREDI INGREDIENT ENTS S ACCORDI ACCORDING NG TO RECIPE RECIPES S ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6.

Ingredient Ingredients s are purchase purchased d in accordanc accordance e with purcha purchase se list. “Mise “Mise en place place”” is checke checked d as per per SOPs. SOPs. Thawing is prepared according to thawing procedures. Meat are prepare prepared d according according to procedure procedures s and prescribe prescribed d recipe. recipe. Vegetables are prepared according to the manner of preparation. Seafoods are prepared according to method of preparation.

CONTENTS: • •

Food theory Materials specifications and uses


Meat Seafood Soaking Unfreezing Handouts /Manuals




Direct observation Practical demonstration Oral and written exams


- 98 -

LO2. LO2. COOK COOK MEALS MEALS AND AND DISHES DISHES ACCOR ACCORDIN DING G TO RECIPE RECIPES S ASSESSMENT CRITERIA: 1.Soup is cooked as per menu. m enu. 2. Vegetable Vegetable dishes dishes are cooke cooked d accordin according g to recipe. recipe. 3.Meat dishes are cooked according to culinary Method. 4.Poultry and game dishes are cooked according to recipe. 5. Sea food food dishes dishes are cooked cooked according according to to recipe recipe 6. Egg dishes dishes are cooked cooked accor according ding to client’ client’s s preference preference 7. Pasta grain grain and and farinaceou farinaceous s dishes dishes are cooked cooked accordin according g to recipe recipe


Codes and regulations Pertinent food and drink sanitation laws, rules and regulations Maintenance operation Balance diet Nutrition


Ingredients Pans Utensils Handouts/ manuals






- 99 -

LO3. LO3. PRES PRESEN ENT T COOK COOKED ED DIS DISHE HES S ASSESSMENT CRITERIA: 1. Servin Serving g portio portion n is stan standar dardiz dized. ed. 2. Presentat Presentation ion of cooked cooked dishes dishes are develope developed d and corrected corrected in accorda accordance nce with SOPs. 3. Food quality quality is maintain maintained ed and checked checked as per SOPs. SOPs. 4. Time and and temperature temperature conditio condition n of foods is ensured ensured before before serving serving based based on freezing temperature. CONTENTS: • • •

Serving Safe work practices and first aid regulations Personal hygiene


Washers Dryers Clothesline Clothes pins Clothespin bag Clothes rack for indoor drying Providing safe food food and safety hazard Handouts/ manuals






- 100 -

LO4. LO4. PREPAR PREPARE E SAUCES SAUCES,, DRESSIN DRESSINGS GS AND GARNI GARNISHE SHES S ASSESSMENT CRITERIA: 1. Materials, Materials, equipment equipment/ute /utensils nsils are prepared prepared prior prior to preparation preparation of sauces, sauces, dressings and garnishes as per SOPs. 2. Sauces, Sauces, garnishe garnishes, s, hot and and cold dressing dressing are are prepared prepared as per per SOPs. SOPs. CONTENTS: • •

Food and safety hazard Safe food handling


Ingredients blender Handouts/ manuals






- 101 -

LO5. LO5. PREP PREPAR ARE E APPE APPETI TIZE ZERS RS ASSESSMENT CRITERIA: 1. D’oeuvres D’oeuvres are prepa prepared red according according to requireme requirement nt and preferen preference ce of client. client. 2. Canape’s Canape’s are prepare prepared d according according to requiremen requirementt for preference preference of client. client. 3. Finger Finger foods are prepa prepared red according according to requireme requirement nt or preference preference of client. client. CONTENTS: • • •

Providing safe food Food and safety hazard Safe food handling


Ingredients Plates/ platters Handouts/ manuals






- 102 -

LO6. LO6. PREPAR PREPARE E DESS DESSERT ERTS S AND AND SALADS SALADS ASSESSMENT CRITERIA: 1. Materials, Materials, equipmen equipment/ute t/utensils nsils used used for cooking cooking are prepared prepared as as per SOPs. 2. Sherbets, Sherbets, ices ices and ice cream cream are prepared prepared in accorda accordance nce with prescribe prescribed d procedures. 3. Fruit desser desserts ts are prepared prepared as as per prescrib prescribed ed procedu procedures. res. 4. Pastry Pastry desserts desserts are prepa prepared red as per per prescribed prescribed procedu procedures. res. 5. Mousse Mousse is prepared prepared as per presc prescribed ribed procedures procedures.. 6. Cold salads salads and molded molded salads salads are prepare prepared d as per prescribe prescribed d procedures procedures.. CONTENTS: • • • •

Food theory Materials Specifications and Uses Tools and Equipment: Uses and Specifications Method of Preparing Salad


Ingredients Plates/ platters Salad bowls Handouts/ manuals






- 103 -

LO7. LO7. PREP PREPAR ARE E SAND SANDWI WICH CHES ES ASSESSMENT CRITERIA: 1. 2. 3. 4.

Hot sandwiches are prepared as per SOPs. Cold dressings are prepared as per SOPs. Hot sau sauces ces are are prepa prepared red as as per SOPs SOPs.. Cold Cold sauce sauces s are prepa prepared red as as per SOPs SOPs


Providing safe food Food and safety hazard Safe food handling


Bread Ingredients Dressings/ sauces Handouts/ manuals






- 104 -

LO8. LO8. STORE STORE EXCES EXCESS S FOODS FOODS AND AND INGRE INGREDIE DIENTS NTS ASSESSMENT CRITERIA: 1. Unconsume Unconsumed d foods foods are stored stored accor according ding to proce procedures dures.. 2. Excess Excess ingredient ingredients s are stored stored according according to client’s client’s requireme requirement. nt. 3. Proper Proper method of refrigera refrigeration tion and proper proper storing storing of dry food food is implemente implemented d as per SOPs. 4. Wet and dry dry food food ingredients ingredients are are properly properly stored stored as per per SOPs. CONTENTS: • • •

Safe food handling Food costing and portioning Food storage


Unconsumed food Storage material (plastic ware, zip lock, aluminum foil) Handouts/ manuals






- 105 -

LO9. LO9. CONVER CONVERT T UNCO UNCONSU NSUMED MED COOKED COOKED FOOD FOOD ASSESSMENT CRITERIA: 1. Unconsumed cooked food is converted/ transformed into new dishes as per SOPs. 2. Unconsume Unconsumed d cooked cooked food is store/froz store/frozen en at temperature temperature of zero zero degrees degrees and in accordance with SOPs. 3. Packed/wrapped uncooked uncooked foods are frozen at zero degrees F temperature and in accordance with SOPs. 4. Packed/wra Packed/wrapped pped food food for for storage storage is prepare prepared d as per per SOPs. SOPs. 5. Uncooked Uncooked food food is maintaine maintained d at proper proper temperature temperature and and as per per SOPs.


Food theory Handling of kitchen equipment Food storage


Unconsumed cooked food Storage material (plastic ware, zip lock, aluminum foil) Handouts/ manuals






- 106 -

What is Competency-Based Curriculum (CBC) 

A competency-based curriculum is a framework or guide for the subsequent detailed development of competencies, associated methodologies, training and assessment resources.



The CBC specifies the outcomes which are consistent with the requirements of the workplace as agreed through the industry or community consultations.



CBC can be developed immediately when competency standards exist.



When competency standards do not exist, curriculum developers need to clearly define the learning outcomes to be attained. The standard of performance required must be appropriate to industry and occupational needs through the industry/enterprise or specified client group consultations.

These materials are available in both printed and electronic copies. For more more informatio information n please please contact: contact:

Technical Education and Skills Development Authority (TESDA) Telephone Nos.: 893-8281, 817-4076 to 82 loc. 613 to 614, 625 and 626 or visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial Office nearest you.

Caregiving NC II (1)

Recommend Documents