TRAINING REGULATIONS

DOMESTIC WORK NC II

SOCIAL AND OTHER COMMUNITY

DEVELOPMENT SERVICES SECTOR

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Luzon Expressway (SLEX), Taguig City, Metro Manila
Technical Education and Skills Development Act of 1994
(Republic Act No. 7796)

Section 22, “Establishment and Administration of the

National Trade Skills Standards” of the RA 7796 known as the
TESDA Act mandates TESDA to establish national
occupational skills standards. The Authority shall develop
and implement a certification and accreditation program in
which private industry group and trade associations are
accredited to conduct approved trade tests, and the local
government units to promote such trade testing activities in
their respective areas in accordance with the guidelines to be
set by the Authority.

@ 2022 by Technical Education and Skills Development Authority

All rights reserved. Any part of this publication may be used and reproduced,
provided proper acknowledgement is made.
The Training Regulations (TR) serve as basis for the:

1 Registration and delivery of training programs;

2 Development of curriculum and assessment instruments; and
3 Competency assessment and certification
.

Each TR has four sections:

Section 1 Definition of Qualification describes the qualification and defines the

competencies that comprise the qualification.

Section 2 Competency Standards gives the specifications of competencies

required for effective work performance.

Section 3 Training Arrangements contains information and requirements in

designing training program for certain qualification. It includes
curriculum design; training delivery; trainee entry requirements; tools,
equipment and materials; training facilities; trainer’s qualification; and
institutional assessment.

Section 4 Assessment and Certification Arrangements describes the policies

governing assessment and certification procedures.
 TABLE OF CONTENTS
SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES SECTOR
DOMESTIC WORK NC II

Page No.

SECTION 1 DEFINITION OF QUALIFICATION ………….………....... 1

SECTION 2 COMPETENCY STANDARDS ……………………......…. 2 – 109

• Basic Competencies …….………………...…….... 2 – 35
• Common Competencies ………….….…..…….…. 36 – 44
• Core Competencies ………….……..……….....….. 45 – 74
• Elective Competencies …………....……….....….. 75 – 109

SECTION 3 TRAINING ARRANGEMENTS …………...…....……....... 110 – 196

3.1 Curriculum Design ………………….….……..…. 110 – 112
● Basic Competencies ...……….…………....… 113 – 122
● Common Competencies ………....…......….. 123 – 129
● Core Competencies ………….......….…....…. 130 – 156
● Elective Competencies ……………………… 157 – 178
3.2 Training Delivery ……………...………..…..….… 179 – 180
3.3 Trainee Entry Requirements ………………....... 180
3.4 Tools, Equipment and Materials ………...…..... 181 – 195
3.5 Training Facilities …………….……......………... 196
3.6 Trainer’s Qualifications ……………….…...…… 196
3.7 Institutional Assessment ……….…..............…. 196

SECTION 4 ASSESSMENT AND CERTIFICATION

ARRANGEMENTS ………..……………………………….. 197 – 199

COMPETENCY MAP ……………………………………………………...… 200 – 201

GLOSSARY OF TERMS ………………...…………...………..…………… 202 – 204

ACKNOWLEDGEMENTS …………………….….…………….....………… 205 – 206

TRAINING REGULATIONS DOCUMENT REVISION HISTORY …...…. 207

 TRAINING REGULATIONS FOR
DOMESTIC WORK NC II

SECTION 1 DEFINITION OF QUALIFICATION

The DOMESTIC WORK NC II Qualification consists of competencies that a person must
achieve to clean living room, dining room, bedroom, bathroom and kitchen; wash and iron
clothes, linen and fabric; prepare hot and cold meals; and provide food and beverage service.

The Units of Competency comprising this Qualification include the following:

Unit Code BASIC COMPETENCIES

400311210 Participate in workplace communication
400311211 Work in team environment
400311212 Solve/address general workplace problems
400311213 Develop career and life decisions
400311214 Contribute to workplace innovation
400311215 Present relevant information
400311216 Practice occupational safety and health policies and procedures
400311217 Exercise efficient and effective sustainable practices in the workplace
400311218 Practice entrepreneurial skills in the workplace

Unit Code COMMON COMPETENCIES

SOC514201 Maintain an effective relationship with client/customer
SOC514202 Manage own performance

Unit Code CORE COMPETENCIES

SOC913301 Clean living room, dining room, bedroom, bathroom and kitchen
SOC913302 Wash and iron clothes, linen and fabric
SOC913303 Prepare hot and cold meals
SOC913304 Provide food and beverage service

Unit Code ELECTIVE COMPETENCIES

SOC913401 Assist in the care of animals
SOC913402 Provide animal care hygiene routines
AGR611376 Trim and prune landscape plants
AGR611377 Perform weeding and cultivation
AGR611379 Water/irrigate plants
AGR611380 Control and prevent plant pest and diseases

A person who has achieved this Qualification is competent to be:

❑ Domestic Worker
❑ Houseboy
❑ Housemaid
❑ Housekeeper
❑ Hand-launderer
❑ Helper, Kitchen
❑ Cleaner, Hotel

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 1

 SECTION 2 COMPETENCY STANDARDS

This section gives the details of the contents of the basic, common and core units of
competency required in DOMESTIC WORK NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 400311210

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to gather, interpret and convey information in response to
workplace requirements.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Obtain and 1.1 Specific and relevant 1.1 Effective verbal and 1.1 Following simple
convey information is accessed nonverbal spoken language
workplace from appropriate communication 1.2 Performing routine
information sources 1.2 Different modes of workplace duties
1.2 Effective questioning, communication following simple
active listening and 1.3 Medium of written notices
speaking skills are used communication in the 1.3 Participating in
to gather and convey workplace workplace
information 1.4 Organizational meetings and
1.3 Appropriate medium is policies discussions
used to transfer 1.5 Communication 1.4 Preparing work-
information and ideas procedures and related documents
1.4 Appropriate non-verbal systems 1.5 Estimating,
communication is used 1.6 Lines of calculating and
1.5 Appropriate lines of Communication recording routine
communication with 1.7 Technology relevant workplace
supervisors and to the enterprise and measures
colleagues are identified the individual’s work 1.6 Relating/
and followed responsibilities Interacting with
1.6 Defined workplace 1.8 Workplace etiquette people of various
procedures for the levels in the
location and storage of workplace
information are used 1.7 Gathering and
1.7 Personal interaction is providing basic
carried out clearly and information in
concisely response to
workplace
requirements
1.8 Applying basic
business writing
skills

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 2

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1.9 Applying
interpersonal skills
in the workplace
1.10 Performing
active-listening
skills
2. Perform 2.1 Written notices and 2.1 Effective verbal and 2.1 Following simple
duties instructions are read non-verbal spoken instructions
following and interpreted in communication 2.2 Performing routine
workplace accordance with 2.2 Different modes of workplace duties
instructions organizational communication following simple
guidelines 2.3 Medium of written notices
2.2 Routine written communication in the 2.3 Participating in
instructions are workplace workplace
followed based on 2.4 Organizational/ meetings and
established procedures workplace policies discussions
2.3 Feedback is given to 2.5 Communication 2.4 Completing work-
workplace supervisor- procedures and related documents
based instructions/ systems 2.5 Estimating,
information received 2.6 Lines of calculating and
2.4 Workplace communication recording routine
interactions are 2.7 Technology relevant workplace
conducted in a to the enterprise and measures
courteous manner the individual’s work 2.6 Relating/
2.5 Where necessary, responsibilities Responding to
clarifications about 2.8 Effective questioning people of various
routine workplace techniques (clarifying levels in the
procedures and matters and probing) workplace
concerning conditions 2.9 Workplace etiquette 2.7 Gathering and
of employment are providing
sought and asked from information in
appropriate sources response to
2.6 Meetings outcomes are workplace
interpreted and requirements
implemented 2.8 Applying basic
questioning/
querying
2.9 Applying skills in
reading for
information
2.10 Applying skills in
locating
3. Complete 3.1 Range of forms relating 3.1 Effective verbal and 3.1 Completing work-
relevant to conditions of non-verbal related documents
work- related employment are communication 3.2 Applying
documents completed accurately 3.2 Different modes of operations of
and legibly communication addition,
3.2 Workplace data is 3.3 Workplace forms and subtraction,
recorded on standard documents division and
workplace forms and 3.4 Organizational/ multiplication
documents Workplace policies

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 3

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
3.3 Errors in recording 3.5 Communication 3.3 Gathering and
information on forms/ procedures and providing
documents are identified systems information in
and acted upon 3.6 Technology relevant response to
3.4 Reporting requirements to the enterprise and workplace
to supervisor are the individual’s work requirements
completed according to responsibilities 3.4 Applying Effective
organizational guidelines record keeping
skills

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 4

 RANGE OF VARIABLES

VARIABLES RANGE
1. Appropriate May include:
Sources 1.1 Team members
1.2 Supervisor/Department Head
1.3 Suppliers
1.4 Trade personnel
1.5 Local government
1.6 Industry bodies
2. Medium May include:
2.1 Memorandum
2.2 Circular
2.3 Notice
2.4 Information dissemination
2.5 Follow-up or verbal instructions
2.6 Face-to-face communication
2.7 Electronic media (disk files, cyberspace)
3. Storage May include:
3.1 Manual filing system
3.2 Computer-based filing system
4. Workplace May include:
Interactions 4.1 Face-to-face
4.2 Telephone
4.3 Electronic and two-way radio
4.4 Written including electronic means, memos, instruction
and forms
4.5 Non-verbal including gestures, signals, signs and
diagrams
5. Forms May include:
5.1 HR/Personnel forms, telephone message forms, safety
reports

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 5

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Prepared written communication following standard
format of the organization
1.2 Accessed information using workplace communication
equipment/systems
1.3 Made use of relevant terms as an aid to transfer
information effectively
1.4 Conveyed information effectively adopting formal or
informal communication
2. Resource The following resources should be provided:
Implications 2.1 Fax machine
2.2 Telephone
2.3 Notebook
2.4 Writing materials
2.5 Computer with Internet connection
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Demonstration with oral questioning
3.2 Interview
3.3 Written test
4. Context for 4.1 Competency may be assessed individually in the actual
Assessment workplace or through an accredited institution

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 6

 UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

UNIT CODE : 400311211

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify
one’s roles and responsibilities as a member of a team.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Describe 1.1 The role and 1.1 Group structure 1.1 Communicating
team role objective of the team 1.2 Group development with others,
and scope is identified from 1.3 Sources of appropriately
available sources of information consistent with the
information culture of the
1.2 Team parameters, workplace
reporting relationships 1.2 Developing ways
and responsibilities are in improving work
identified from team structure and
discussions and performing
appropriate external respective roles in
sources the group or
organization
2. Identify one’s 2.1 Individual roles and 2.1 Team roles and 2.1 Communicating
role and responsibilities within objectives with others,
responsibility the team environment 2.2 Team structure and appropriately
within a team are identified parameters consistent with the
2.2 Roles and objectives of 2.3 Team development culture of the
the team is identified 2.4 Sources of workplace
from available sources information 2.2 Developing ways
of information in improving work
2.3 Team parameters, structure and
reporting relationships performing
and responsibilities are respective roles in
identified based on the group or
team discussions and organization
appropriate external
sources
3. Work as a 3.1 Effective and 3.1 Communication 3.1 Communicating
team appropriate forms of Process appropriately,
member communications are 3.2 Workplace consistent with the
used and interactions communication culture of the
undertaken with team protocol workplace
members based on 3.3 Team planning and 3.2 Interacting
company practices decision making effectively with
3.2 Effective and 3.4 Team thinking others
appropriate 3.5 Team roles 3.3 Deciding as an
contributions made to 3.6 Process of team individual and as a
complement team development group using group
activities and 3.7 Workplace context think strategies and
objectives, based on techniques
workplace context 3.4 Contributing to
3.3 Protocols in reporting Resolution of
are observed based on

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 7

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
standard company issues and
practices concerns
3.4 Contribute to the
development of team
work plans based on
an understanding of
team’s role and
objectives

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 8

 RANGE OF VARIABLES

VARIABLE RANGE
1. Role and Objective May include:
of Team 1.1 Work activities in a team environment with enterprise
or specific sector
1.2 Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of May include:
Information 2.1 Standard operating and/or other workplace
procedures
2.2 Job procedures
2.3 Machine/equipment manufacturer’s specifications
and instructions
2.4 Organizational or external personnel
2.5 Client/supplier instructions
2.6 Quality standards
2.7 OHS and environmental standards
3. Workplace Context May include:
3.1 Work procedures and practices
3.2 Conditions of work environments
3.3 Legislation and industrial agreements
3.4 Standard work practice including the storage, safe
handling and disposal of chemicals
3.5 Safety, environmental, housekeeping and quality
guidelines

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 9

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Worked in a team to complete workplace activity
1.2 Worked effectively with others
1.3 Conveyed information in written or oral form
1.4 Selected and used appropriate workplace language
1.5 Followed designated work plan for the job
2. Resource Implications The following resources should be provided:
2.1 Access to relevant workplace or appropriately
simulated environment where assessment can take
place
2.2 Materials relevant to the proposed activity or tasks
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Role play involving the participation of individual
member to the attainment of organizational goal
3.2 Case studies and scenarios as a basis for discussion
of issues and strategies in teamwork
3.3 Socio-drama and socio-metric methods
3.4 Sensitivity techniques
3.5 Written Test
4. Context for 4.1 Competency may be assessed in workplace or in a
Assessment simulated workplace setting
4.2 Assessment shall be observed while tasks are being
undertaken whether individually or in group

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 10

UNIT OF COMPETENCY : SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS

UNIT CODE : 400311212

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to apply problem-solving techniques to determine the origin
of problems and plan for their resolution. It also includes
addressing procedural problems through documentation, and
referral.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Identify 1.1 Routine problems or 1.1 Current industry 1.1 Identifying current
routine procedural problem hardware and industry hardware
problems areas are identified software products and software
1.2 Problems to be and services products and
investigated are 1.2 Industry services
defined and maintenance, service 1.2 Identifying current
determined and helpdesk industry
1.3 Current conditions of practices, processes maintenance,
the problem are and procedures services and
identified and 1.3 Industry standard helpdesk
documented diagnostic tools practices,
1.4 Malfunctions and processes and
resolutions procedures.
1.3 Identifying current
industry standard
diagnostic tools
1.4 Describing
common
malfunctions and
resolutions.
1.5 Determining the
root cause of a
routine
malfunction
2. Look for 2.1 Potential solutions to 2.1 Current industry 2.1 Identifying current
solutions to problem are identified hardware and industry hardware
routine 2.2 Recommendations software products and software
problems about possible and services products and
solutions are 2.2 Industry service and services
developed, helpdesk practices, 2.2 Identifying services
documented, ranked processes and and helpdesk
and presented to procedures practices,
appropriate person 2.3 Operating systems processes and
for decision 2.4 Industry standard procedures
diagnostic tools 2.3 Identifying
2.5 Malfunctions and operating systems
resolutions. 2.4 Identifying current
2.6 Root cause analysis industry standard
diagnostic tools

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 11

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2.5 Describing
common
malfunctions and
resolutions
2.6 Determining the
root cause of a
routine malfunction
3. Recommend 3.1 Implementation of 3.1 Standard procedures 3.1 Producing
solutions to solutions are planned 3.2 Documentation documentation
problems 3.2 Evaluation of produce that recommends
implemented solutions solutions to
are planned problems
3.3 Recommended 3.2 Following
solutions are established
documented and procedures
submit to appropriate
person for
confirmation

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 12

 RANGE OF VARIABLES

VARIABLE RANGE
1. Problems/Procedural May include:
Problem 1.1 Routine/non – routine processes and quality
problems
1.2 Equipment selection, availability and failure
1.3 Teamwork and work allocation problem
1.4 Safety and emergency situations and incidents
1.5 Work-related problems outside of own work area
2. Appropriate Person May include:
2.1 Supervisor or manager
2.2 Peers/work colleagues
2.3 Other members of the organization
3. Document May include:
3.1 Electronic mail
3.2 Briefing notes
3.3 Written report
3.4 Evaluation report
4. Plan May include:
4.1 Priority requirements
4.2 Co-ordination and feedback requirements
4.3 Safety requirements
4.4 Risk assessment
4.5 Environmental requirements

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 13

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Determined the root cause of a routine problem
1.2 Identified solutions to procedural problems.
1.3 Produced documentation that recommends solutions to
problems.
1.4 Followed established procedures.
1.5 Referred unresolved problems to support persons.
2. Resource Implications 2.1 Assessment will require access to a workplace over an
extended period, or a suitable method of gathering
evidence of operating ability over a range of situations.
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Case Formulation
3.2 Life Narrative Inquiry
3.3 Standardized test
The unit will be assessed in a holistic manner as is practical
and may be integrated with the assessment of other relevant
units of competency. Assessment will occur over a range of
situations, which will include disruptions to normal, smooth
operation. Simulation may be required to allow for timely
assessment of parts of this unit of competency. Simulation
should be based on the actual workplace and will include walk
through of the relevant competency components.
4. Context for 4.1 Competency may be assessed individually in the actual
Assessment workplace or simulation environment in TESDA
accredited institutions.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 14

UNIT OF COMPETENCY : DEVELOP CAREER AND LIFE DECISIONS

UNIT CODE : 400311213

UNIT DESCRIPTOR : This unit covers the knowledge, skills, and attitudes in
managing one’s emotions, developing reflective practice, and
boosting self-confidence and developing self-regulation.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Manage 1.1 Self-management 1.1 Self-management 1.1 Managing properly
one’s strategies are strategies that assist one’s emotions
emotion identified in regulating behavior and recognizing
1.2 Skills to work and achieving situations that
independently and to personal and learning cannot be changed
show initiative, to be goals (e.g. Nine self- and accept them
conscientious, and management and remain
persevering in the face strategies according professional
of setbacks and to Robert Kelley) 1.2 Developing self-
frustrations are 1.2 Enablers and barriers discipline, working
developed in achieving personal independently and
1.3 Techniques for and career goals showing initiative
effectively handling 1.3 Techniques in to achieve
negative emotions and handling negative personal and
unpleasant situation emotions and career goals
in the workplace are unpleasant situation 1.3 Showing
examined in the workplace such confidence, and
as frustration, anger, resilience in the
worry, anxiety, etc. face of setbacks
and frustrations
and other negative
emotions and
unpleasant
situations in the
workplace
2. Develop 2.1 Personal strengths and 2.1 Basic SWOT analysis 2.1 Using the basic
reflective achievements, based 2.2 Strategies to improve SWOT analysis as
practice on self-assessment one’s attitude in the self-assessment
strategies and teacher workplace strategy
feedback are 2.3 Gibbs’ Reflective 2.2 Developing
contemplated Cycle/Model reflective practice
2.2 Progress when seeking (Description, through realization
and responding to Feelings, Evaluation, of limitations, likes/
feedback from teachers Analysis, Conclusion, dislikes; through
to assist them in and Action plan) showing of self-
consolidating confidence
strengths, addressing 2.3 Demonstrating
weaknesses and self-acceptance
fulfilling their potential and being able to
are monitored accept challenges
2.3 Outcomes of personal
and academic
challenges by reflecting

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 15

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
on previous problem
solving and decision-
making strategies and
feedback from peers
and teachers are
predicted
3. Boost self- 3.1 Efforts for continuous 3.1 Four components of 3.1 Performing
confidence self-improvement are self-regulation based effective
and develop demonstrated on Self-Regulation communication
self- 3.2 Counter-productive Theory (SRT) skills – reading,
regulation tendencies at work are 3.2 Personality writing, conversing
eliminated development skills
3.3 Positive outlook in life concepts 3.2 Showing affective
are maintained 3.3 Self-help concepts skills – flexibility,
(eg. 7 Habits by adaptability, etc.
Stephen Covey, 3.3 Self-assessment
transactional for determining
analysis, psycho- one’s strengths
spiritual concepts) and weaknesses

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 16

 RANGE OF VARIABLES

VARIABLE RANGE
1. Self-Management May include:
Strategies 1.1 Seeking assistance in the form of job coaching or
mentoring
1.2 Continuing dialogue to tackle workplace grievances
1.3 Collective negotiation/bargaining for better working
conditions
1.4 Share your goals to improve with a trusted co-worker or
supervisor
1.5 Make a negativity log of every instance when you catch
yourself complaining to others
1.6 Make lists and schedules for necessary activities
2. Unpleasant Situation May include:
2.1 Job burn-out
2.2 Drug dependence
2.3 Sulking

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Express emotions appropriately
1.2 Work independently and show initiative
1.3 Consistently demonstrate self-confidence and self-
discipline
2. Resource Implications The following resources should be provided:
2.1 Access to workplace and resource s
2.2 Case studies
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Demonstration or simulation with oral questioning
3.2 Case problems involving work improvement and
sustainability issues
3.3 Third-party report
4. Context for 4.1 Competency assessment may occur in workplace or
Assessment any appropriately simulated environment

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 17

UNIT OF COMPETENCY : CONTRIBUTE TO WORKPLACE INNOVATION

UNIT CODE : 400311214

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to make a pro-active and positive contribution to workplace
innovation.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Identify 1.1 Opportunities for 1.1 Roles of individuals 1.1 Identifying
opportunities improvement are in suggesting and opportunities to
to do things identified proactively in making improve and to do
better own area of work improvements. things better
1.2 Information are 1.2 Positive impacts and involvement
gathered and reviewed challenges in 1.2 Identifying the
which may be relevant innovation positive impacts
to ideas and which 1.3 Types of changes and the
might assist in gaining and responsibility challenges of
support for idea 1.4 Seven habits of change and
highly effective innovation
people 1.3 Identifying
examples of the
types of changes
that are within and
outside own scope
of responsibility
2. Discuss and 2.1 People who could 2.1 Roles of individuals 2.1 Identifying
develop provide input to ideas in suggesting and opportunities to
ideas with for improvements are making improve and to do
others identified improvements things better
2.2 Ways of approaching 2.2 Positive impacts and involvement
people to begin sharing challenges in 2.2 Identifying the
ideas are selected innovation positive impacts
2.3 Meeting is set with 2.3 Types of changes and the
relevant people and responsibility challenges of
2.4 Ideas for follow up are 2.4 Seven habits of change and
review and selected highly effective innovation
based on feedback people 2.3 Providing
2.5 Critical inquiry examples of the
method is used to types of changes
discuss and develop that are within and
ideas with others outside own scope
of responsibility
2.4 Communicating
ideas for change
through small
group discussions
and meetings
3. Integrate 3.1 Critical inquiry method 3.1 Roles of individuals 3.1 Identifying
ideas for is used to integrate in suggesting and opportunities to
change in different ideas for making improve and to do
change of key people improvements things better

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 18

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
the 3.2 Summarizing, 3.2 Positive impacts and 3.2 Involvement
workplace analyzing and challenges in 3.3 Identifying the
generalizing skills are innovation positive impacts
used to extract salient 3.3 Types of changes and the
points in the pool of and responsibility challenges of
ideas 3.4 Seven habits of change and
3.3 Reporting skills are highly effective innovation
likewise used to people 3.4 Providing
communicate results 3.5 Basic research skills examples of the
3.4 Current Issues and types of changes
concerns on the that are within and
systems, processes outside own scope
and procedures, as of responsibility
well as the need for 3.5 Communicating
simple innovative ideas for change
practices are identified through small
group discussions
and meetings
3.6 Demonstrating
skills in analysis
and interpretation
of data

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 19

 RANGE OF VARIABLES

VARIABLE RANGE
1. Opportunities for May include:
Improvement 1.1 Systems
1.2 Processes
1.3 Procedures
1.4 Protocols
1.5 Codes
1.6 Practices
2. Information May include:
2.1 Workplace communication problems
2.2 Performance evaluation results
2.3 Team dynamics issues and concerns
2.4 Challenges on return of investment
2.5 New tools, processes and procedures
2.6 New people in the organization
3. People who could May include:
provide input 3.1 Leaders
3.2 Managers
3.3 Specialists
3.4 Associates
3.5 Researchers
3.6 Supervisors
3.7 Staff
3.8 Consultants (external)
3.9 People outside the organization in the same field or
similar expertise/industry
3.10 Clients
4. Critical inquiry method May include:
4.1 Preparation
4.2 Discussion
4.3 Clarification of goals
4.4 Negotiate towards a Win-Win outcome
4.5 Agreement
4.6 Implementation of a course of action
4.7 Effective verbal communication. See our pages:
Verbal Communication and Effective Speaking
4.8 Listening
4.9 Reducing misunderstandings is a key part of
effective negotiation
4.10 Rapport Building
4.11 Problem Solving
4.12 Decision Making
4.13 Assertiveness.
4.14 Dealing with Difficult Situations.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 20

 VARIABLE RANGE
5. Reporting Skills May include:
5.1 Data management
5.2 Coding
5.3 Data analysis and interpretation
5.4 Coherent writing
5.5 Speaking

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Identified opportunities to do things better.
1.2 Discussed and developed ideas with others on
how to contribute to workplace innovation.
1.3 Integrated ideas for change in the workplace.
1.4 Analyzed and reported rooms for innovation and
learning in the workplace.
2. Resource Implications The following resources should be provided:
2.1 Pens, papers and writing implements.
2.2 Cartolina
2.3 Manila papers.
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Psychological and behavioral Interviews.
3.2 Performance Evaluation.
3.3 Life Narrative Inquiry.
3.4 Review of portfolios of evidence and third-party
workplace reports of on-the-job performance.
3.5 Sensitivity analysis.
3.6 Organizational analysis.
3.7 Standardized assessment of character strengths
and virtues applied.
4. Context for 4.1 Competency may be assessed individually in the
Assessment actual workplace or simulation environment in TESDA
accredited institutions.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 21

UNIT OF COMPETENCY : PRESENT RELEVANT INFORMATION

UNIT CODE : 400311215

UNIT DESCRIPTOR : This unit of covers the knowledge, skills and attitudes
required to present data/information appropriately.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Gather data/ 1.1 Evidence, facts and 1.1 Organisational 1.1 Describing
information information are protocols organisational
collected 1.2 Confidentiality protocols relating
1.2 Evaluation, terms of 1.3 Accuracy to client liaison
reference and 1.4 Business 1.2 Protecting
conditions are mathematics and confidentiality
reviewed to determine statistics 1.3 Describing
whether 1.5 Data analysis accuracy
data/information falls techniques/ 1.4 Computing
within project scope procedures business
1.6 Reporting mathematics and
requirements to a statistics
range of audiences 1.5 Describing data
1.7 Legislation, policy analysis
and procedures techniques/
relating to the procedures
conduct of 1.6 Reporting
evaluations requirements to a
1.8 Organisational range of audiences
values, ethics and 1.7 Stating legislation,
codes of conduct policy and
procedures
relating to the
conduct of
evaluations
1.8 Stating
organisational
values, ethics and
codes of conduct
2. Assess 2.1 Validity of data/ 2.1 Business 2.1 Computing
gathered information is assessed mathematics and business
data/ 2.2 Analysis techniques are statistics mathematics and
information applied to assess data/ 2.2 Data analysis statistics
information techniques/ 2.2 Describing data
2.3 Trends and anomalies procedures analysis
are identified 2.3 Reporting techniques/
2.4 Data analysis requirements to a procedures
techniques and range of audiences 2.3 Reporting
procedures are 2.4 Legislation, policy and requirements to a
documented procedures relating to range of audiences
2.5 Recommendations are the conduct of 2.4 Stating legislation,
made on areas of evaluations policy and
possible improvement procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 22

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2.5 Organisational relating to the
values, ethics and conduct of
codes of conduct evaluations
2.5 Stating
organisational
values, ethics and
codes of conduct

3. Record and 3.1 Studied 3.1 Data analysis 3.1 Describing data
present data/information are techniques/ analysis
information recorded procedures techniques/
3.2 Recommendations are 3.2 Reporting procedures
analysed for action to requirements to a 3.2 Reporting
ensure they are range of audiences requirements to a
compatible with the 3.3 Legislation, policy range of
project’s scope and and procedures audiences
terms of reference relating to the 3.3 Stating
3.3 Interim and final reports conduct of legislation, policy
are analysed and evaluations and procedures
outcomes are 3.4 Organisational relating to the
compared to the criteria values, ethics and conduct of
established at the codes of conduct evaluations
outset 3.4 Stating
3.4 Findings are presented organisational
to stakeholders values, ethics and
codes of conduct
practices

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 23

 RANGE OF VARIABLES

VARIABLE RANGE
1. Data Analysis May include:
Techniques 1.1 Domain analysis
1.2 Content analysis
1.3 Comparison technique

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Determine data / information
1.2 Studied and applied gathered data/information
1.3 Recorded and studied data/information
These aspects may be best assessed using a range of
scenarios what ifs as a stimulus with a walk- through
forming part of the response. These assessment activities
should include a range of problems, including new,
unusual and improbable situations that may have
happened.
2. Resource Implications Specific resources for assessment
2.1 Evidence of competent performance should be
obtained by observing an individual in an information
management role within the workplace or operational
or simulated environment.
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Written Test
3.2 Interview
3.3 Portfolio
The unit will be assessed in a holistic manner as is
practical and may be integrated with the assessment of
other relevant units of competency. Assessment will occur
over a range of situations, which will include disruptions to
normal, smooth operation. Simulation may be required to
allow for timely assessment of parts of this unit of
competency. Simulation should be based on the actual
workplace and will include walk through of the relevant
competency components.
4. Context for 4.1 In all workplace, it may be appropriate to assess this
Assessment unit concurrently with relevant teamwork or operation
units.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 24

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES

UNIT CODE : 400311216

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to identify OSH compliance requirements, prepare OSH
requirements for compliance, perform tasks in accordance
with relevant OSH policies and procedures.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Identify OSH 1.1 Relevant OSH 1.1 OSH preventive and 1.1 Applying
compliance requirements, control requirements communication
requirements regulations, policies 1.2 Hierarchy of skills
and procedures are Controls 1.2 Applying
identified in 1.3 Hazard Prevention interpersonal
accordance with and Control skills
workplace policies and 1.4 General OSH 1.3 Applying critical
procedures principles thinking skills
1.2 OSH activity non- 1.5 Work standards and 1.4 Applying
conformities are procedures observation skills
conveyed to 1.6 Safe handling
appropriate procedures of tools,
personnel equipment and
1.3 OSH preventive and materials
control requirements 1.7 Standard
are identified in emergency plan and
accordance with OSH procedures in the
work policies and workplace
procedures
2. Prepare OSH 2.1 OSH work activity 2.1 Resources 2.1 Applying
requirements material, tools and necessary to Communication
for equipment execute hierarchy of skills
compliance requirements are controls 2.2 Applying
identified in accordance 2.2 General OSH estimation skills
with workplace policies principles 2.3 Applying
and procedures 2.3 Work standards and interpersonal skills
2.2 Required OSH procedures 2.4 Applying critical
materials, tools and 2.4 Safe handling thinking skills
equipment are acquired procedures of tools, 2.5 Applying
in accordance with equipment and observation skills
workplace policies and materials 2.6 Identifying
procedures 2.5 Different OSH material, tool and
2.3 Required OSH control measures equipment
materials, tools and
equipment are
arranged/ placed in
accordance with OSH
work standards

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 25

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
3. Perform tasks 3.1 Relevant OSH work 3.1 OSH work standards 3.1 Applying
in procedures are 3.2 Industry related work communication
accordance identified in accordance activities skills
with relevant with workplace policies 3.3 General OSH 3.2 Applying
OSH policies and procedures principles interpersonal skills
and 3.2 Work Activities are 3.4 OSH Violations non- 3.3 Applying
procedures executed in accordance compliance work troubleshooting
with OSH work activities skills
standards 3.4 Applying critical
3.3 Non-compliance work thinking skills
activities are reported 3.5 Applying
to appropriate observation skills
personnel

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 26

 RANGE OF VARIABLES

VARIABLE RANGE
1. OSH Requirements, May include:
Regulations, Policies 1.1 Clean Air Act
and Procedures 1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Permit to Operate
1.6 Philippine Occupational Safety and Health
Standards
1.7 Department Order No. 13 (Construction Safety and
Health)
1.8 ECC regulations
2. Appropriate Personnel May include:
2.1 Manager
2.2 Safety Officer
2.3 EHS Offices
2.4 Supervisors
2.5 Team Leaders
2.6 Administrators
2.7 Stakeholders
2.8 Government Official
2.9 Key Personnel
2.10 Specialists
2.11 Himself
3. OSH Preventive and May include:
Control Requirements 3.1 Resources needed for removing hazard effectively
3.2 Resources needed for substitution or replacement
3.3 Resources needed to establishing engineering
controls
3.4 Resources needed for enforcing administrative
controls
3.5 Personal Protective equipment
4. Non OSH-Compliance May include non-compliance or observance of the
Work Activities following safety measures:
4.1 Violations that may lead to serious physical harm or
death
4.2 Fall Protection
4.3 Hazard Communication
4.4 Respiratory Protection
4.5 Power Industrial Trucks
4.6 Lockout/Tag-out
4.7 Working at heights (use of ladder, scaffolding)
4.8 Electrical Wiring Methods
4.9 Machine Guarding
4.10 Electrical General Requirements
4.11 Asbestos work requirements
4.12 Excavations work requirements

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 27

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Convey OSH work non-conformities to appropriate
personnel
1.2 Identify OSH preventive and control requirements in
accordance with OSH work policies and procedures
1.3 Identify OSH work activity material, tools and
equipment requirements in accordance with
workplace policies and procedures
1.4 Arrange/Place required OSH materials, tools and
equipment in accordance with OSH work standards
1.5 Execute work activities in accordance with OSH
work standards
1.6 Report OSH activity non-compliance work activities
to appropriate personnel
2. Resource Implications The following resources should be provided:
2.1 Facilities, materials tools and equipment necessary
for the activity
3. Methods of Assessment Competency in this unit may be assessed through:
3.1 Observation/Demonstration with oral questioning
3.2 Third party report
4. Context for Assessment 4.1 Competency may be assessed in the work place or
in a simulated work place setting

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 28

UNIT OF COMPETENCY : EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE

UNIT CODE : 400311217

UNIT DESCRIPTOR : This unit covers knowledge, skills and attitude to identify the
efficiency and effectiveness of resource utilization, determine
causes of inefficiency and/or ineffectiveness of resource
utilization and convey inefficient and ineffective
environmental practices.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENTS Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Identify the 1.1 Required resource 1.1 Importance of 1.1 Recording Skills
efficiency and utilization in the Environmental 1.2 Writing Skills
effectiveness workplace is measured Literacy 1.3 Applying
of resource using appropriate 1.2 Environmental Work innovation Skills
utilization techniques Procedures
1.2 Data are recorded in 1.3 Waste Minimization
accordance with 1.4 Efficient Energy
workplace protocol Consumptions
1.3 Recorded data are
compared to determine
the efficiency and
effectiveness of
resource utilization
according to established
environmental work
procedures
2. Determine 2.1 Potential causes of 2.1 Causes of 2.1 Applying deductive
causes of inefficiency and/or environmental reasoning skills
inefficiency ineffectiveness are inefficiencies and 2.2 Applying critical
and/or listed ineffectiveness thinking
ineffectiveness 2.2 Causes of inefficiency 2.3 Applying problem
of resource and/or ineffectiveness solving skills
utilization are identified through 2.4 Applying
deductive reasoning observation Skills
2.3 Identified causes of
inefficiency and/or
ineffectiveness are
validated thru
established
environmental
procedures
3. Convey 3.1 Efficiency and 3.1 Appropriate 3.1 Applying written
inefficient and effectiveness of Personnel to address and oral
ineffective resource utilization are the environmental communication
environmental reported to appropriate hazards skills
practices personnel 3.2 Environmental 3.2 Applying critical
3.2 Concerns related corrective actions thinking
resource utilization are 3.3 Applying problem
solving

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 29

 discussed with 3.4 Applying
appropriate personnel observation Skills
3.3 Feedback on 3.5 Practicing
information/ concerns Environmental
raised are clarified with Awareness
appropriate personnel

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 30

 RANGE OF VARIABLES

VARIABLE RANGE
1. Environmental Work May include:
Procedures 1.1 Utilization of Energy, Water, Fuel Procedures
1.2 Waster Segregation Procedures
1.3 Waste Disposal and Reuse Procedures
1.4 Waste Collection Procedures
1.5 Usage of Hazardous Materials Procedures
1.6 Chemical Application Procedures
1.7 Labeling Procedures
2. Appropriate Personnel May include:
2.1 Manager
2.2 Safety Officer
2.3 EHS Offices
2.4 Supervisors
2.5 Team Leaders
2.6 Administrators
2.7 Stakeholders
2.8 Government Official
2.9 Key Personnel
2.10 Specialists
2.11 Himself

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 31

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Measured required resource utilization in the
workplace using appropriate techniques
1.2 Recorded data in accordance with workplace
protocol
1.3 Identified causes of inefficiency and/or
ineffectiveness through deductive reasoning
1.4 Validate the identified causes of inefficiency and/or
ineffectiveness thru established environmental
procedures
1.5 Report efficiency and effectives of resource utilization
to appropriate personnel
1.6 Clarify feedback on information/concerns raised with
appropriate personnel
2. Resource Implications The following resources should be provided:
2.1 Workplace
2.2 Tools, materials and equipment relevant to the tasks
2.3 PPE
2.4 Manuals and references
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Demonstration
3.2 Oral questioning
3.3 Written examination
4. Context for 4.1 Competency assessment may occur in workplace or
Assessment any appropriately simulated environment
4.2 Assessment shall be observed while task are being
undertaken whether individually or in-group

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 32

UNIT OF COMPETENCY : PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE

UNIT CODE : 400311218

UNIT DESCRIPTOR : This unit covers the outcomes required to apply

entrepreneurial workplace best practices and implement cost-
effective operations.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Apply 1.1 Good practices 1.1 Workplace best 1.1 Applying
entrepreneurial relating to workplace practices, policies communication
workplace best operations are and criteria skills
practices observed and selected 1.2 Resource utilization 1.2 Complying with
following workplace 1.3 Ways in fostering quality procedures
policy entrepreneurial
1.2 Quality procedures and attitudes:
practices are complied 1.3.1 Patience
with according to 1.3.2 Honesty
workplace requirements 1.3.3 Quality-
1.3 Cost-conscious habits consciousness
in resource utilization 1.3.4 Safety-
are applied based on consciousness
industry standards 1.3.5 Resourcefulness
2. Communicate 2.1 Observed good 2.1 Workplace best 2.1 Applying
entrepreneurial practices relating to practices, policies communication
workplace best workplace operations and criteria skills
practices are communicated to 2.2 Resource utilization 2.2 Complying with
appropriate person 2.3 Ways in fostering quality procedures
2.2 Observed quality entrepreneurial 2.3 Following
procedures and attitudes: workplace
practices are 2.3.1 Patience communication
communicated to 2.3.2 Honesty protocol
appropriate person 2.3.3 Quality-
2.3 Cost-conscious habits consciousness
in resource utilization 2.3.4 Safety-
are communicated consciousness
based on industry 2.3.5 Resourcefulness
standards

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 33

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
3. Implement 3.1 Preservation and 3.1 Optimization of 3.1 Implementing
cost- optimization of workplace resources preservation and
effective workplace resources is 3.2 5S procedures and optimizing
operations implemented in concepts workplace
accordance with 3.3 Criteria for cost- resources
enterprise policy effectiveness 3.2 Observing
3.2 Judicious use of 3.4 Workplace judicious use of
workplace tools, productivity workplace tools,
equipment and 3.5 Impact of equipment and
materials are observed entrepreneurial materials
according to manual mindset to workplace 3.3 Making
and work requirements productivity constructive
3.3 Constructive 3.6 Ways in fostering contributions to
contributions to office entrepreneurial office operations
operations are made attitudes: 3.4 Sustaining ability
according to enterprise 3.6.1 Quality- to work within
requirements consciousness allotted time and
3.4 Ability to work within 3.6.2 Safety- finances
one’s allotted time and consciousness
finances is sustained

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 34

 RANGE OF VARIABLES

VARIABLE RANGE
1.Good Practices May include:
1.1 Economy in use of resources
1.2 Documentation of quality practices
2.Resources Utilization May include:
2.1 Consumption/ use of consumables
2.2 Use/Maintenance of assigned equipment and furniture
2.3 Optimum use of allotted /available time

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Demonstrated ability to identify and sustain cost-
effective activities in the workplace
1.2 Demonstrated ability to practice entrepreneurial
knowledge, skills and attitudes in the workplace.
2. Resource Implications The following resources should be provided:
2.1 Simulated or actual workplace
2.2 Tools, materials and supplies needed to demonstrate
the required tasks
2.3 References and manuals
2.3.1 Enterprise procedures manuals
2.3.2 Company quality policy
3. Methods of Assessment Competency in this unit should be assessed through:
3.1 Interview
3.2 Third-party report
4. Context of Assessment 4.1 Competency may be assessed in workplace or in a
simulated workplace setting
4.2 Assessment shall be observed while tasks are being
undertaken whether individually or in-group

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 35

 COMMON COMPETENCIES

UNIT OF COMPETENCY : MAINTAIN AN EFFECTIVE RELATIONSHIP WITH

CLIENT/CUSTOMER

UNIT CODE : SOC514201

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
in building and maintaining effective relationship with
client/customers.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variable
1. Maintain a 1.1 Uniform and personal 1.1 Stance 1.1 Maintaining
professional grooming maintained 1.2 Posture uniform and
image 1.2 Personal presence 1.3 Grooming personal grooming
maintained according 1.4 Standing Orders in accordance with
to employer 1.5 Company Policy established
standards and Procedures policies and
1.3 Visible work area kept 1.6 Kasambahay Law procedures
tidy and uncluttered - Standard 1.2 Maintaining
1.4 Equipment stored Employment stance, posture,
according to Contract body language,
assignment - Workers’ Rights and other personal
requirements and Privileges presence in
- Pre- according to
Employment required standards
Requirements 1.3 Keeping visible
- Working work area tidy and
Conditions uncluttered
- Barangay 1.4 Storing equipment
registrations according to
- Workers’ social assignment
and other requirements
benefits
1.6 Environment
Control
- Proper waste
management
- Reduce, Re-Use,
Re-Cycle
- 5S

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 36

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variable
2. Meet client 2.1 Client requirements 2.1 Assignment 2.1 Identifying
requirements identified and instructions assignment
understood by referral 2.2 Post orders instructions and
to the assignment 2.3 Reviewing post orders
instructions assignment according to
2.2 Client requirements instructions standard
met according to the 2.4 Discussion procedures
assignment instructions techniques with 2.2 Accomplishing
2.3 Changes to client’s client/customer scope to modify
needs and 2.5 Implementing instructions/orders
requirements required changes in the light of
monitored and 2.6 Referral to changed situations
appropriate action appropriate 2.3 Meeting client
taken employer/personne requirements
2.4 All communication with l according to the
the client or customer 2.7 Clarification of assignment
is clear and complies client needs and instructions
with assignment instructions 2.4 Monitoring and
requirements appropriating
action is taken in
changes to client’s
needs and
requirements
2.5 Clearing and
complying with
assignment
requirements of all
communications
with the client or
customer
3. Build 3.1 Client expectations for 3.1 Interpersonal skills 3.1 Adhering to client
credibility reliability, punctuality 3.2 Customer service expectations for
with clients and appearance skills reliability,
adhered to 3.3 Telephone punctuality and
3.2 Possible causes of etiquette appearance
client dissatisfaction 3.4 Maintaining 3.2 Identifying,
identified, dealt with records attending and
and recorded recording possible
according to employer causes of
policy client/customer
3.3 Client fully informed of dissatisfaction
all relevant security according to
matters in a timely employer policy
manner and according 3.3 Informing client of
to agreed reporting all relevant security
procedures matters in a timely
manner and
according to agreed
reporting
procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 37

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variable
4. Establish 4.1 Establish relationship 4.1 Types of client 4.1 Demonstrating the
professional within appropriate 4.2 Main ability to establish
relationship professional components of professional
with the boundaries client relationship with
client 4.2 Build trust and respect relationship client
through use of effective 4.3 Relative 4.2 Demonstrating the
communication intelligence ability of genuine
techniques 4.4 Effect on concern for the
4.3 Identify and respond to customer welfare of the
client special needs satisfaction clients
4.4 Communicate in ways 4.5 Benefits of 4.3 Demonstrating the
that take account of customer ability required in
cultural considerations relationship handling clients
4.5 Exercise discretion and management 4.4 Demonstrating the
confidentiality 4.6 Improving client ability required in
relationship rendering client
management service skills
4.7 Occupational
health and
safety

5. Manage 5.1 Use a collaborative and 5.1 Manage client 5.1 Demonstrating
client person-centered interactions ability to do
interactions approach when working 5.2 Causes of attention to detail
with clients client/customer when completing
5.2 Use motivational dissatisfaction client/employer
interviewing as a basis 5.3 Assignment documentation
for client interactions Instructions 5.2 Demonstrating the
5.3 Seek client information 5.4 Reporting ability to do
respectfully and procedures interpersonal and
sensitively, using communication
purposeful, systematic skills required in
and diplomatic client contact
questions assignments
5.4 Support the client to 5.3 Demonstrating
identify and articulate ability to do
key information that customer service
supports the provision skills required to
of service meet
5.5 Encourage clients to client/customer
voice queries or needs
concerns and address
these appropriately
5.6 Respond to difficult or
challenging behavior
using established
techniques
5.7 Maintain professional
integrity and
boundaries at all times

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 38

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variable
5.8 Work within scope of
role and identify and
respond to situations
where interactions
suggest the need for
client referral
6. Provide 6.1 Select the most 6.1 Common industry 6.1 Using
effective appropriate mode of and company communication
responses to communication for the services, skills
client information being problems and 6.2 Using language
enquiries provided solutions skills
6.2 Use language and 6.2 Legal and ethical 6.3 Using numeracy
terminology that the company and skills
client will understand industry aspects 6.4 Using technology
6.3 Present information 6.3 Client motivations skills
clearly and with and expectations 6.5 Relating to
sufficient detail to meet 6.4 Effective people from a
client needs communication range of society,
6.4 Confirm with client that techniques cultural and
the information has 6.5 Industry ethics ethnic
been understood and and practices backgrounds
address any 6.6 Detailed product
unresolved issues and service
knowledge

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 39

 RANGE OF VARIABLES

VARIABLE RANGE
1. Personal Presence May include:
1.1 Stance
1.2 Posture
1.3 Body Language
1.4 Demeanor
1.5 Grooming
2. Employer Standards May include:
2.1 Standing Orders
2.2 Efficiency
2.3 Client turn-around time
3. Client Requirements May include:
3.1 Assignment instructions (e.g. right products)
3.2 Post Orders
3.3 Scope to modify instructions/orders in light of changed
situations
4. Assignment Instructions May include:
4.1 Writing
4.2 Verbally
4.3 Electronically
5. Client’s Needs and May include:
Requirements 5.1 Review of the client brief and/or assignment
instructions
5.2 Discussion with the client/customer
6. Appropriate Action May include:
6.1 Implementing required changes
6.2 Referral to appropriate employer personnel
6.3 Clarification of client needs and instructions
7. Clients May include:
7.1 All members of the public

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 40

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Maintained a professional image.
1.2 Interpreted client requirements from information
contained in the client brief and/or assignment
instructions.
1.3 Dealt successfully with a variety of client interactions.
1.4 Monitored and acted on varying client or customer
needs.
1.5 Met client requirements.
1.6 Built credibility with customers/clients.
2. Resource Implications The following resources should be provided:
2.1 Assessment centers/venues
2.2 Accredited assessors
2.3 Evaluation reports
2.4 Access to a relevant venue, equipment and materials
2.5 Assignment instructions
2.6 Logbooks
2.7 Operational manuals and makers’/customers’
instructions (if relevant)
2.8 Assessment Instruments, including personal planner
and assessment record book
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Written Test/Examination
3.2 Demonstration with questioning
3.3 Observation
4. Context of 4.1 Competency may be assessed in actual workplace or
Assessment at the designated TESDA Accredited Assessment
Center

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 41

UNIT OF COMPETENCY : MANAGE OWN PERFORMANCE

UNIT CODE : SOC514202

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
effectively managing own workload and quality of work.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Plan for 1.1 Tasks accurately 1.1 Assignment 1.1 Identifying tasks
completion of identified instructions accurately
own workload 1.2 Priority allocated to 1.2 Verbal instructions according to
each task 1.3 Policy documents instructions
1.3 Time lines allocated to 1.4 Duty statements 1.2 Developing work
each task or series of 1.5 Self-assessment plans according to
tasks 1.6 Daily tasks assignment
1.4 Tasks deadlines known 1.7 Weekly tasks requirements and
and complied with 1.8 Regularly or employer policy
whenever possible irregularly occurring 1.3 Allocating priority
1.5 Work schedules are tasks and timelines to
known and completed 1.9 Allocating priority and each task
with agreed time timelines 1.4 Determining tasks
frames deadlines and
1.6 Work plans developed comply with
according to whenever possible
assignment 1.5 Determining and
requirements and completing work
employer policy schedules
1.7 Uncompleted work or according to
tasks detailed and agreed time
responsibility for frames
completion passed to
incoming shift or other
appropriate persons
2. Maintain 2.1 Personal performance 2.1 Monitoring personal 2.1 Monitoring
quality of continually monitored performance personal
performance against agreed 2.2 Determining performance
performance standards performance continually against
2.2 Advice and guidance standards agreed
sought when necessary 2.3 Interpreting work performance
to achieve or maintain standards standards
agreed standards 2.4 Quality of work 2.2 Seeking advice
2.3 Guidance from and guidance
management applied to when necessary to
achieve or maintain achieve or
agreed standards maintain agreed
2.4 Standard of work standards
clarified and agreed 2.3 Applying guidance
according to employer from management
policy and procedures to achieve or
maintain agreed
standards

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 42

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2.4 Clarifying and
agreeing on
standard of work
according to
employer policy
and procedures
3.Build 3.1 Client expectations for 3.1 Interpersonal skills 3.1 Adhering to client
credibility with reliability, punctuality 3.2 Customer service expectations for
customers/ and appearance skills reliability,
clients adhered to 3.3 Telephone etiquette punctuality and
3.2 Possible causes of 3.4 Maintaining records appearance
client/customer 3.2 Identifying,
dissatisfaction identified, attending with and
dealt with recorded recording possible
according to employer causes of
policy client/customer
3.3 Client fully informed of dissatisfaction
all relevant security according to
matters in a timely employer policy
manner 3.3 Informing client of
all relevant
security matters in
a timely manner
and according to
agreed reporting
procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 43

 RANGE OF VARIABLES

VARIABLE RANGE
1. Tasks 1.1 May be identified through:
1.1.1 Assignment Instructions
1.1.2 Verbal Instructions by Senior Staff/household
members
1.1.3 Policy Documents
1.1.4 Duty Statements
1.1.5 Self-Assessment
1.2 May be:
1.2.1 Daily tasks
1.2.2 Weekly tasks
1.2.3 Regularly or irregularly occurring tasks
2. Performance May include:
Standards 2.1 Assignment Instructions
2.2 Procedures established in policy documents

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires that the candidate:

Competency 1.4 Planned for completion of own workload
1.5 Assessed verbal or written work plan through
observation and discussion of site and employer
requirements
1.6 Demonstrated capacity to complete task within
specified time frame
1.7 Maintained quality of own performance
2. Resource Implications The following resources should be provided:
2.1 Assessment Centers/Venues
2.2 Accredited Assessors
2.3 Modes of Assessment
2.4 Evaluation Reports
2.5 Access to relevant venue, equipment and materials
2.6 Assignment Instructions
2.7 Logbooks
2.8 Operational manuals and makers’/customers’
instructions
2.9 Assessment Instruments, including personal planner
and assessment record book
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Written Test
3.2 Demonstration
3.3 Observation
3.4 Questioning
4. Context of 4.1 Competency may be assessed in actual workplace or
Assessment in a simulated work setting

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 44

 CORE COMPETENCIES

UNIT OF COMPETENCY : CLEAN LIVING ROOM, DINING ROOM, BEDROOM,

BATHROOM AND KITCHEN

UNIT CODE : SOC913301

UNIT DESCRIPTOR : This unit covers the knowledge, skills, and attitudes required
in cleaning living room, dining room, bedroom, bathroom and
kitchen. It includes the cleaning of surfaces and floors,
cleaning of furnishings and fixtures, making up beds and cots,
cleaning of bathroom, sanitizing rooms and maintaining clean
room environment.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Clean 1.1 Appropriate 1.1 Types/ Uses/ 1.1 Interpersonal
surfaces and removal/cleaning Functions of Skills
floors equipment, supplies, Cleaning Equipment, 1.2 Keen on details
materials, procedures Supplies and 1.3 Cleaning Skills
and techniques are Materials 1.4 Decanting
used in accordance with 1.2 Waste Disposal Chemicals
soil and litter types and Procedures 1.5 Equipment
established 1.2.1 Environmental Operation and
1.2 All wastes are removed risks Cleaning
from surface based on 1.2.2 Health and 1.6 Communication
procedures. related effects of Skills
1.3 Suitable maintenance unclean areas 1.7 Handling and
procedures are selected 1.2.3 Chemical and Disposing of
and applied based on other solution Chemicals
identified floor types related effects 1.8 Waste Handling
and surface textures. and reactions for and Disposal
1.4 Cleaning, polishing and cleaning surfaces 1.9 Work Planning
sweeping are performed 1.3 Types and and Organization
according to Characteristics of Skills
standard operating Floors/Surfaces 1.10 Documentation
procedures. 1.4 Method of Removing Skills
1.5 Cleaning, polishing and Suitable Dirt/ Stain
sweeping equipment, 1.5 Glass Types,
supplies and materials including defects
are used following 1.6 Methods of
safety procedures and Identifying Stains,
manufacturer’s Mud, Dirt and Grease
specifications. 1.7 Stain Removal
1.6 Cleaning/polishing Techniques
equipment is cleaned 1.8 Procedures in
after use in accordance Arranging Furniture
with relevant safety 1.9 Cleaning/Polishing
procedures and and Sweeping
manufacturer’s Materials and
instructions. Equipment

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 45

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1.7 All cleaning, polishing, 1.10 Cleaning, Polishing
sweeping materials and and Sweeping
equipment are Procedures
stored as per standard 1.11 Maintenance and
operating procedures Storing of
(SOPs). Cleaning/Polishing
1.8 Routine maintenance is Equipment
carried out as per SOPs.

2. Clean 2.1 Furnishings and 2.1 Procedures in 2.1 Interpersonal

furnishing fixtures are cleaned in cleaning, arranging Skills
and fixtures accordance with furniture: 2.2 Keen on details
standard operating 2.1.1 Aesthetics 2.3 Cleaning Skills
procedures. Principles 2.4 Decanting
2.2 Furniture positioned 2.1.2 Types and uses Chemicals
based on comfort and of cleaning 2.5 Equipment
convenience and agents Operation and
room lay out. 2.1.3 Chemical Cleaning
2.3 Equipment is cleaned reactions to other 2.6 Communication
after use in accordance substance Skills
with relevant 2.1.4 Chemical 2.7 Handling and
safety and compatibility/inco Disposing of
manufacturer’s mpatibility Chemicals
instructions. 2.2 Types and 2.8 Waste Handling
2.4 All cleaning materials Characteristics of and Disposal
and equipment are Furniture and 2.9 Work Planning
stored following Furnishings and Organization
SOPs. 2.3 Procedures in Skills
2.5 Routine maintenance is cleaning maintaining 2.10 Documentation
carried out or arranged room furniture and Skills
as per standard furnishings 2.11 Arranging
operating procedures Furniture

3. Make up 3.1 Mattress is aired, freed 3.1 Types/Classifications 3.1 Interpersonal

beds and from dust and of Beds Skills
cots vacuumed in 3.1.1 Various bedding 3.2 Keen on details
accordance with SOPs. materials and 3.3 Cleaning Skills
3.2 Soiled linens and accessories 3.4 Equipment
pillowcases are 3.1.2 Styles and Operation and
replaced in accordance arrangements of Cleaning
with SOPs. beds and 3.5 Communication
3.3 Linens are centered and accessories Skills
mitered when replaced 3.1.3 Types of bed 3.6 Work Planning
as per SOPs. insects/parasites and Organization
3.4 Beds and cots are and controls Skills
made-up according to 3.2 Procedures in Bed 3.7 Documentation
prescribed procedure. Skills
Making
3.8 Making-up Beds
3.2.1 Principles of bed
designs and
arrangements

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 46

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
3.2.2 Basic principle of
bed aesthetics
3.3 Knowledge on
different areas where
dirt and dust can
easily accumulate
3.4 Linens and Fabric

4. Clean 4.1 Ceilings and walls are 4.1 Procedures and 4.1 Interpersonal
bathrooms cleaned in accordance safety in cleaning Skills
with standard ceiling and other 4.2 Keen on details
operating procedures higher surfaces 4.3 Cleaning Skills
and techniques. 4.2 Procedures in 4.4 Decanting
4.2 Window edges and sills cleaning bathrooms Chemicals
are wiped clean in 4.2.1 Materials/supplies 4.5 Equipment
accordance with for cleaning and Operation and
standard operating bathrooms Cleaning
procedures. 4.2.2 Types of cleaning 4.6 Communication
4.3 Bath tub, lavatory and reagents for Skills
toilet bowls are bathrooms 4.7 Handling and
scrubbed and 4.2.3 Measurements of Disposing of
disinfected in chemicals/solutio Chemicals
accordance with ns formulations 4.8 Waste Handling
standard operating 4.2.4 Chemical and Disposal
procedures and compatibility/in 4.9 Work Planning
techniques. compatibility and Organization
4.4 Accessories are washed 4.3 Handling and Skills
and cleaned in disposing of chemical 4.10 Documentation
accordance with 4.3.1 Reactions/effects Skills
standard operating of chemicals and
procedures and other solutions to
techniques. human health
4.5 Bathroom supplies are 4.4 Storage of cleaning
replenished and equipment and
defective accessories materials
replaced as per SOPs. 4.5 Chemical
4.6 Equipment is cleaned compatibility/incomp
after use in accordance atibility
with manufacturer’s 4.6 Chemical reactions
instruction. on temperature
4.7 All cleaning materials
and equipment are
stored in a safe place as
per SOPs.
4.8 Routine maintenance is
carried out or arranged
as per standard
operating procedures

5. Sanitize 5.1 Sanitizing agents are 5.1 Types of Sanitizing 5.1 Interpersonal
rooms 100% accurately Agents Skills

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 47

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
measured and mixed in 5.1.1 Basic principle on 5.2 Keen on details
accordance with identifying 5.3 Cleaning Skills
relevant safety sanitizing agents 5.4 Decanting
regulations. (acid-based, Chemicals
5.2 Excess mixtures of alkaline-based, 5.5 Equipment
sanitizing agents are chlorine, iodine) Operation and
disposed according 5.1.2 Basic principle of Cleaning
to environmental formulating 5.6 Communication
requirements. solutions Skills
5.3 Rooms are sanitized in 5.1.3 Applications of 5.7 Handling and
accordance with various sanitizing Disposing of
standard operating agents Chemicals
procedures. 5.1.4 Basic calculations 5.8 Waste Handling
5.4 Equipment is cleaned on formulating and Disposal
after use in accordance sanitizing agent 5.9 Work Planning
with manufacturer’s solutions and Organization
instructions. 5.1.5 Effects of Skills
5.5 All cleaning materials sanitizing 5.10 Documentation
and equipment are solutions/agents Skills
stored in a safe place as to equipment and
per SOPs. metallic
5.6 Routine maintenance is components
carried out or arranged 5.2 Standard Operating
as per standard Procedures in
operating procedures Sanitizing Rooms
5.3 Disposal of Sanitizing
Agents

6. Maintain 6.1 All equipment and 6.1 Equipment Operation 6.1 Interpersonal
clean room cleaning paraphernalia and Cleaning Skills
environment are checked and 6.2 Types of Cleaning 6.2 Keen on details
maintained according to Equipment and 6.3 Cleaning Skills
manufacturer’s Maintenance 6.4 Decanting
instructions. Procedures Chemicals
6.2 All wastes are removed 6.3 Work Planning and 6.5 Equipment
and disposed of in Organization Operation and
accordance with 6.4 Waste Disposal Cleaning
employer’s Procedures: 6.6 Communication
requirements. 6.4.1 Classifications of Skills
6.3 All movable furniture Wastes 6.7 Handling and
and fittings are shifted to 6.4.2 Environmental Disposing of
allow access to Protocols and Chemicals
hidden dust/waste/dirt Effects of Wastes 6.8 Waste Handling
and as per SOPs. and Disposal
6.4.3 Safe Handling of
6.4 Rooms are checked 6.9 Work Planning
Various Wastes
regularly for and Organization
6.5 Procedures in
orderliness/tidiness in Skills
moving/shifting
accordance with 6.10 Documentation
furniture’s and other
employer’s Skills
heavy objects
requirements.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 48

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
6.6 Safety measures in
moving/lifting heavy
objects
6.7 Effects on
surfaces/floor of
moving heavy
objects
6.8 Using devices in
moving/shifting
heavy objects

7. Clean 7.1 Soiled dishes, pots, 7.1 Procedures in 7.1 Interpersonal

kitchen pans and linen are cleaning dishes, pots Skills
washed in accordance and other 7.2 Keen on details
with standard operating kitchenware’s 7.3 Cleaning Skills
procedures. 7.1.1 Basic principles 7.4 Decanting
7.2 Cleaned/dried dishes, of Chemicals
pots and pans are microorganisms 7.5 Equipment
stored as per standard lived in kitchens Operation and
operating procedures. 7.1.2 Disinfecting Cleaning
7.3 Kitchen appliances are kitchenware 7.6 Communication
cleaned in accordance 7.1.3 Calculations and Skills
with standard operating formulations of 7.7 Handling and
procedures. kitchen cleaning Disposing of
7.4 Kitchen fixtures, tables solutions Chemicals
and chairs are wiped in 7.1.4 Types of kitchen 7.8 Waste Handling
accordance with cleaning agents and Disposal
standard operating 7.2 Procedures in 7.9 Work Planning
procedures. Cleaning Kitchen and Organization
7.5 Floor is mopped and Skills
dried in accordance with Appliances and 7.10 Documentation
standard operating Fixtures Skills
procedures. 7.3 Procedures in
7.6 Kitchen supplies are Cleaning Kitchen
inspected and 7.4 Replenishing Kitchen
replenished in Supplies
accordance with
standard operating
procedures.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 49

 RANGE OF VARIABLES

VARIABLE RANGE
1. Cleaning Equipment, May include:
Supplies and Materials 1.1 Brooms
1.2 Dust Pan and Brush
1.3 Cleaning Implements
1.4 Vacuum Cleaner
1.5 Floor Carpet
1.6 Water Hoses
1.7 Bucket
1.8 Bed
1.9 Dining Table
1.10 Water Pitcher
1.11 Table Cloth
1.12 Flowers
1.13 Bed Cover
1.14 Spoon
1.15 Fork
1.16 Knife
1.17 Plate
1.18 Wine Glass
1.19 Serving Utensils
1.20 Table Napkin
1.21 Paper Towel
1.22 Flower Vase
1.23 Drinking Water
1.24 Serving Tray
1.25 Soiled Table
1.26 Cleaning Detergent
1.27 Liquid Detergent
1.28 Cleaning Solution
1.29 Scrubbing Foam
1.30 Flat Sheets
1.31 Fitted Sheet
1.32 Pillow
1.33 Pillow Case
1.34 Bed Mattress
1.35 Dish Pan
1.36 Dish Sponge/Dish Cloth
1.37 Pan with hot water
1.38 Rolled Newspaper
1.39 Cleaning Rag
1.40 Wax Paper/Aluminum Foil
1.41 Talcum Powder
1.42 Bowl Cleaner
1.43 Toilet Disinfectant
1.44 Acid Cleaner
1.45 Cup
1.46 Soup Plate
1.47 Soup Bowl

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 50

 VARIABLE RANGE
1.48 Drinking Glass/Goblet
1.49 Serving Dish
1.50 Rubber Spatula
1.51 Floor Mop
1.52 Toilet Bowl Swab
1.53 Toilet Caddy
1.54 Spray Bottle
1.55 Guess Model
1.56 Antistatic Duster/Cleaning Cloth
1.57 Vacuum cleaner with circular brushes
1.58 Sponges
1.59 Scourer
1.60 Glass Cleaning Equipment
1.61 Drop Sheets
1.62 ‘A” Frame Ladders
1.63 Cobwebber
1.64 Lint Free Cleaning Cloths
1.65 Squeegees (various sizes)
1.66 Extension Poles
1.67 Hoses
2. Floor Types/Surface May include:
Textures 2.1 Concrete
2.2 Terrazo
2.3 Vinyl
2.4 Slate
2.5 Ceramic Tile
2.6 Wood
2.7 Marble
2.8 Brick
2.9 Parquetry
2.10 Rubber
2.11 Polished Wood
3. Waste (wet or dry) May include:
3.1 Dust
3.2 Paper
3.3 Food
3.4 Stones
3.5 Gravel
4. Furnishings/Fixtures May include:
4.1 Desks
4.2 Tables
4.3 Chairs
4.4 Computers
4.5 Filing Cabinets
4.6 Clocks
4.7 Stoves
4.8 Lamps
4.9 Railing
4.10 Window Sills
4.11 Skirting

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 51

 VARIABLE RANGE
4.12 Doors
4.13 Door Handles
4.14 Light Switches
4.15 Telephone Handsets
4.16 Air Conditioning Vents
4.17 Lights
4.18 Ceiling Fans
4.19 Blinds
4.20 Curtains
4.21 Grilles
4.22 Refrigerators
4.23 Picture Frames
4.24 Shelves
4.25 Compactus
4.26 Work Stations
4.27 Showcases
4.28 Bars
4.29 Beds
4.30 Bedside Cupboards
5. Ceiling Fittings May include:
5.1 Recessed Lights
5.2 Ornamental Hanging Lights
5.3 Projected Lights
5.4 Ceiling Fans
5.5 Televisions
5.6 Speakers
5.7 Smoke Detectors
5.8 Sprinkler Systems
5.9 Vents and Grilles
5.10 Skylights
5.11 Cameras
5.12 Chandelier
6. Ceiling May include:
6.1 Flat
6.2 Suspended
6.3 Hard
7. Bathroom Supplies May include:
Accessories 7.1 Liquid and Bar Soap
7.2 Toilet Paper
7.3 Bathroom Deodorizer
7.4 Cloth/Paper Towels
7.5 Personal Toiletries
7.6 Bathroom Slippers
7.7 Floor Towel
7.8 Trash Can
8. Sanitizing Agents May include:
8.1 Solvent Spray
8.2 Anti-Static Solution
8.3 Anti-Static Spray

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 52

 VARIABLE RANGE
9. Sanitizing Equipment, May include:
Supplies and Materials 9.1 Ladders
9.2 Vacuum Unit
9.3 Dust Mop
9.4 Lint Free Clothing Cloths
9.5 Mop Head and Bucket
9.6 Dust Pan
9.7 Broom
10. Linen May include:
10.1 Napkins
10.2 Tablecloths
10.3 Serving Cloths
10.4 Tea Towels
10.5 Clothing
10.6 Cleaning Cloths
11. Kitchen Appliances May include:
11.1 Food Processor
11.2 Grill
11.3 High Pressure Steamer
11.4 Microwave Oven
11.5 Oven (Electric/Gas)
11.6 Range
11.7 Refrigerator
11.8 Tilting Skillet
11.9 Toaster
11.10 Electric Knife
11.11 Juice Maker
11.12 Rice Cooker
12. Kitchen Supplies and May include:
Materials 12.1 All-Purpose Detergent
12.2 All-Purpose Soap
12.3 Coffee, Tea, Cream
12.4 Condiments
12.5 Disinfectants
12.6 Drain Solvent
12.7 Food Items (dairy, vegetable, bread, meat and fruits)
12.8 Garbage Bag
12.9 Scouring Pad
12.10 Cooking Oil
12.11 Ingredients

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 53

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Cleaned surfaces and floors
1.2 Cleaned furnishings and fixtures
1.3 Made-up beds and cots
1.4 Cleaned bathrooms
1.5 Sanitized rooms
1.6 Maintained clean room environment
1.7 Cleaned kitchen
2. Resource Implications The following resources should be provided:
2.1 Copies of Relevant Standards, Training Books and
Assessment Planning Guides
2.2 Accident Report Forms
2.3 Job Specifications and Reporting Forms
2.4 Access to a Suitable Venue
2.5 Manufacturer/Enterprise Product Specifications
2.6 A range of equipment, including personal protective
equipment and relevant cleaning or spot removing
chemicals
2.7 Material safety data sheets and equipment operating
manuals, if relevant
2.8 Access to a registered provider of assessment services
2.9 Chemical Color Charts
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Written Test/Examination
3.2 Demonstration with questioning
3.3 Observation with questioning
3.4 Oral Questioning/Interview
3.5 Portfolio Assessment
4. Context of 4.1 Competency maybe assessed in actual workplace or at
Assessment the designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 54

UNIT OF COMPETENCY : WASH AND IRON CLOTHES, LINEN AND FABRIC

UNIT CODE : SOC913302

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in washing
and ironing clothes, linen and fabric. It includes checking and
sorting soiled clothes and linen, removing stains, preparing
washing equipment and supplies, performing laundry, drying
and ironing

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Check and 1.1 Soiled clothes, linen and 1.1 Language Label 1.1 Interpersonal
sort clothes, fabric are sorted (Fabric and Skills
linen and according to texture, Garments Labels) 1.2 Keen on details
fabric color, size and defects. 1.2 Types of Fabrics 1.3 Checking Skills
1.2 Sorted items are 1.2.1 Cotton 1.4 Sorting Skills
prioritized according to 1.2.2 Lenin 1.5 Equipment
the cleaning process 1.2.3 Tencel Operation and
required ad the urgency 1.2.4 Acetate Cleaning
of the item. 1.2.5 Silk 1.6 Communication
1.3 Defective clothing and 1.2.6 Blend Skills
linen are sewn/darned 1.3 Procedures in 1.7 Darning and
using appropriate Sorting Laundry Sewing Skills
threads and stitches. 1.4 Prioritization of items 1.8 Work Planning
according to the and Organization
cleaning process Skills
1.5 Principles and 1.9 Documentation
procedures in Skills
Darning Holes and
Tears
1.6 Hygiene, Health and
Safety issues
Specific to Laundry
Operations

2. Remove 2.1 Personal protective 2.1 Types/Uses and 2.1 Communication

stains paraphernalia are worn handling of Laundry Skills
in accordance with Chemicals 2.2 Removing stain
standard operating 2.2 Principles and 2.3 Interpersonal
procedures (SOPs). Procedures in Skills
2.2 Stain removing agents Removing Stains 2.4 Keen on details
and chemicals are 2.2.1 Types of stain 2.5 Cleaning Skills
used in accordance removing agents 2.6 Decanting
with manufacturer’s 2.2.2 Sources of stains Chemicals
instruction. how chemical 2.7 Equipment
2.3 Stains are treated and reacts on stains Operation and
removed using correct 2.2.3 Chemical Cleaning
chemicals or agents. reactions on 2.8 Handling and
2.4 All stain removing fabrics Disposing of
agents and chemicals Chemicals
are stored following

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 55

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
safety procedures. 2.2.4 Effects of laundry 2.9 Waste Handling
agents to human and Disposal
body 2.10 Work Planning
2.3 Safety measures and
related to laundry Organization
chemicals and agents Skills
2.4 Types/Uses of Stain 2.11 Documentation
Removing Agents Skills
2.5 Mixtures or
Bleaching Solutions

3. Prepare 3.1 Laundry area is 3.1 Safe working 3.1 Communication

washing cleaned and made condition feature of Skills
equipment ready at all times. laundry area 3.2 Preparing laundry
and supplies 3.2 Laundry supplies and 3.2 Types and Uses of area, supplies and
materials are prepared Washing Machines materials
and made available at and Dryers 3.3 Interpersonal
all times. 3.3 Selecting washing Skills
3.3 Washing machine is machine/dryer 3.4 Keen on details
checked and prepared operation according 3.5 Cleaning Skills
for operation per to garments types 3.6 Decanting
manual procedures. 3.4 Safe electrical Chemicals
connections and 3.7 Equipment
outlets Operation and
3.5 Observing washing Cleaning
machine 3.8 Handling and
capacity/limits Disposing of
3.6 Electrical current Chemicals
and effects on water 3.9 Waste Handling
3.7 Objects detrimental and Disposal
to/causes damage 3.10 Work Planning
on washing and
machines Organization
3.8 Causes of washing Skills
machine/dryer 3.11 Documentation
malfunctions Skills
3.9 Standard
Procedures in
Checking and
Preparing Washing
Machine
3.10 Procedures in
Preparing Laundry
Supplies and
Materials
3.11 Principles and
procedures in
washing, drying,
and ironing clothes,
linen and fabric

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 56

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
3.12 Hygiene, Health
and Safety issues
of Specific to
Laundry Operations

4. Perform 4.1 Correct laundry method 4.1 Washing operating 4.1 Performing
laundry is selected as per SOPs. selectors according laundry
4.2 Clothes and linen fabric to types of clothes 4.2 Communication
are washed according to and fabrics Skills
the labeling codes and 4.1.1 Effects of wrong 4.3 Interpersonal
washing instructions. washing machine Skills
4.3 Laundry equipment is operations on 4.4 Keen on details
used in accordance with clothes/garments 4.5 Cleaning Skills
manufacturer’s 4.1.2 Effects of 4.6 Decanting
instruction. improper amount Chemicals
4.4 Clothes, linen and fabric of washing 4.7 Equipment
are freed from stain, dirt detergents on Operation and
and unpleasant odor washed garments Cleaning
after washing based on 4.1.3 Measurements, 4.8 Handling and
procedures. calculations of Disposing of
4.5 Washed clothes, linen detergents/fabric Chemicals
and fabric are sun- conditioners 4.9 Waste Handling
dried/machine dried as 4.1.4 Effects of fabric and Disposal
per instructions. conditioners on 4.10 Work Planning
4.6 Dried clothes, linen and clothes/garments and Organization
fabric are freed from 4.1.5 Effects/reactions Skills
unpleasant odor and of detergents to 4.11 Documentation
static cling. allergies Skills
4.7 Washing area is 4.1.6 Contaminations 4.12 Storing Skills
cleaned in accordance preventions
with safety and health 4.2 Laundry Operations
procedures. 4.3 Procedures in
4.8 Equipment is cleaned Drying Clothe, Linen
after use in accordance and Fabric
with 4.3.1 Effects of drying
manufacturer’s to
instructions. microorganisms
4.9 All cleaning materials causing odors
and equipment are 4.3.2 Effects of high
stored following safety temperatures on
procedures. bacteria and
4.10 Routine maintenance other
is carried out or microorganisms
arranged as per 4.4 Maintenance of
standard operating laundry Area
procedures

5. Dry clothes, 5.1 Washed clothes, linen 5.1 Types of drying 5.1 Drying laundry
linen and and fabric are dried machines 5.2 Communication
fabric according to 5.1.1 Operating Skills
procedures. parameters

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 57

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
5.2 Drying machine is (temp. range of 5.3 Interpersonal
prepared according to operations) Skills
procedure. 5.1.2 Load capacity 5.4 Keen on details
5.3 Dried clothes, linen and and operating 5.5 Cleaning Skills
fabric are removed limits 5.6 Decanting
when dryer bell rings 5.2 Procedures in Chemicals
or stops to prevent drying clothes, linen 5.7 Equipment
wrinkles and to minimize and fabric on dryers Operation and
need for ironing. 5.2.1 Techniques on Cleaning
5.4 Clothes, linen and fabric loading garments 5.8 Handling and
are dried without on dryers Disposing of
wrinkles according to Chemicals
procedures 5.9 Waste Handling
and Disposal
5.10 Work Planning
and
Organization
Skills
5.11 Documentation
Skills

6. Iron clothes, 6.1 Ironing is done in 6.1 Types of flat irons 6.1 Ironing clothes,
linen accordance to the 6.2 Operating flat iron linen, fabric
and fabric standard procedures. 6.3 Range of 6.2 Communication
6.2 Ironed clothes, linens temperature per Skills
and fabrics are folded, types of 6.3 Interpersonal
placed in a hanger and fabrics/garments Skills
stored in designated 6.4 Electric heating 6.4 Ironing Equipment
cabinets as per element Operation and
instructions. 6.5 Electric heating Cleaning
6.3 Ironing equipment and element with steam 6.5 Work Planning
materials are stored in 6.6 Steam and Organization
the appropriate area 6.7 Effects of Skills
following safety steam/water on 6.6 Documentation
procedures. garments during Skills
ironing 6.7 Storing Skills
6.8 Procedures in ironing
clothes, linen and
fabric

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 58

 RANGE OF VARIABLES

VARIABLE RANGE
1. Sorted Items May include:
1.1 Soiled/Defective Clothes
1.2 Linen
1.3 Fabrics
2. Personal Protective May include:
Paraphernalia 2.1 Gloves
2.3 Apron
3. Stains May include:
3.1 Coffee
3.2 Cola
3.3 Cordial
3.4 Chewing Gum
3.5 Food
3.6 Mud/Dirt
3.7 Grease
3.8 Blood
3.9 Fruit Stains
3.10 Wine
4. Stain Removers May include:
4.1 Acid Cleaners
4.2 Alkali Cleaners
4.3 Chlorine Bleach
4.4 All-Purpose Detergent
5. Laundry Area May include:
5.1 Washers
5.2 Dryers
5.3 Clothesline
5.4 Clothes Pins
5.5 Clothespin Bag
5.6 Clothes Rack for Indoor Drying
6. Laundry Supplies and May include:
Materials 6.1 Sorting Baskets/Shelves
6.2 Hangers
6.3 Stain Removing Agents
6.4 Fabric Softener
6.5 Chlorine Bleach
6.6 Laundry Bag
6.7 Laundry Basket

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 59

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Checked and sorted soiled clothes, linen and fabric
1.2 Removed stains
1.3 Prepared washing equipment and supplies
1.4 Performed laundry
1.5 Dried clothes, linen and fabric
1.6 Ironed clothes, linen and fabric
2. Resource Implications The following resources should be provided:
2.1 Facilities, equipment, supplies and materials relevant to
the unit of competency
3. Methods of Competency in this unit must be assessed through:
Assessment 3.1 Written Test/Examination
3.2 Demonstration with questioning
3.3 Observation with questioning
3.4 Oral Questioning/Interview
3.5 Portfolio Assessment
4. Context of 4.1 Competency maybe assessed in actual workplace or at
Assessments the designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 60

UNIT OF COMPETENCY : PREPARE HOT AND COLD MEALS

UNIT CODE : SOC913303

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
preparing ingredients, cooking, presenting cooked meals and
dishes, preparing appetizers, preparing sauces, dressing,
garnishes, desserts, salads, sandwiches, storing excess
foods and ingredients and converting unconsumed cooked
and uncooked food..

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Prepare 1.1 Ingredients are 1.1 Mise en Place 1.1 Preparing
ingredients purchased in 1.2 Kitchen Utensils ingredients
according to accordance with 1.3 Thawing Procedures 1.2 Thawing Skills
recipes purchase list. 1.4 Food Safety and 1.3 Communication
1.2 “Mise en place” is Sanitation Skills
checked as per SOPs. 1.5 Food Theory 1.4 Interpersonal
1.3 Thawing is prepared 1.5.1 Familiarization of Skills
according to thawing Ingredients 1.5 Keen on details
procedures. 1.5.2 Classification of 1.6 Familiarizing with
1.4 Meat are prepared Ingredients ingredients
according to procedures 1.5.3 Substitution of 1.7 Classifying
and prescribed recipe. Ingredients ingredients
1.5 Vegetables are 1.5.4 Units of 1.8 Cutting Skills
prepared according to Measurements 1.9 Waste Handling
the manner of 1.5.5 Ingredients and and Disposal
preparation. Recipes 1.10 Work Planning
1.6 Seafood are prepared 1.5.6 Personal Hygiene and Organization
according to method of 1.5.7 Different cuts of Skills
preparation meats/poultry/ 1.11 Documentation
fish, fruits and Skills
vegetables

2. Cook meals 2.1 Soup is cooked as per 2.1 Recipes 2.1 Cooking Skills
and dishes menu. 2.2 Food Safety 2.2 Food Handling
according to 2.2 Vegetable dishes are Hazard Skills
recipes cooked according to 2.3 Procedures and 2.3 Interpersonal
recipe. methods in cooking Skills
2.3 Meat dishes are cooked 2.3.1 Soup 2.4 Keen on details
according to culinary 2.3.2 Stock and 2.5 Communication
methods. Sauce Skills
2.4 Poultry and game Preparation 2.6 Waste Handling
dishes are cooked 2.3.3 Vegetable Skills
according to recipe. dishes 2.7 Work Planning
2.5 Sea food dishes are 2.3.4 Meat dishes and Organization
cooked according to 2.3.5 Seafood Skills
recipe. dishes 2.8 Documentation
2.6 Egg dishes are cooked 2.3.6 Pasta grain Skills
according to client’s and
preference. farinaceous
dishes

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 61

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2.7 Pasta grain and
farinaceous dishes are
cooked according to
recipe.

3. Present 3.1 Serving portion is 3.1 Tools, utensils and 3.1 Keen on details
cooked standardized. equipment used in 3.2 Familiarizing with
dishes 3.2 Presentation of cooked accordance with the tools, utensils and
dishes are developed standard equipment
and corrected in requirement/ 3.3 Cooking Skills
accordance with SOPs. manuals 3.4 Following food
3.3 Food quality is quality and safety
3.2 Methods of Cooking
maintained and checked hazard
as per SOPs. 3.2.1 Meat Dishes 3.5 Communication
3.4 Time and temperature Preparation Skills
condition of foods is 3.2.2 Poultry Dishes 3.6 Handling food
ensured before serving Preparation 3.7 Costing and
based on freezing 3.2.3 Fish Dishes portioning of food
temperature. Preparation 3.8 Storing of food
3.2.4 Seafood Dishes 3.9 Interpersonal
Preparation Skills
3.2.5 Vegetable Dishes 3.10 Keen on details
Preparation 3.11 Communication
3.3 Food Quality and Skills
Safety Hazard 3.12 Waste Handling
Skills
3.4 Handling Food
3.13 Work Planning
3.5 Food Costing and and Organization
Portioning Skills
3.6 Food Storage 3.14 Documentation
Skills

4. Prepare 4.1 Materials, 4.1 Mise and Place 4.1 Preparing

sauces, equipment/utensils are 4.2 Methods of preparing materials,
dressings and prepared prior to 4.2.1 Sauces equipment,
garnishes preparation of sauces, 4.2.2 Garnishes utensils
dressings and garnishes 4.2.3 Hot and cold 4.2 Preparing sauces,
as per SOPs. dressing dressings and
4.2 Sauces, garnishes, hot garnishes
4.3 Types of Sauces
and cold dressing is 4.3 Interpersonal
prepared as per SOPs. 4.3.1 Ingredients and Skills
recipes 4.4 Keen on details
4.3.2 Methods of 4.5 Communication
Cooking Skills
4.3.3 Proper Storage of 4.6 Waste Handling
Sauces Skills
4.7 Work Planning
and Organization
Skills
4.8 Documentation
Skills

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 62

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
5. Prepare 5.1 D’oeuvres is prepared 5.1 Kinds and 5.1 Preparing
appetizers according to preparation of appetizers
requirement and 5.1.1 D’oeuvres 5.2 Familiarizing with
preference of client. 5.1.2 Canape’s ingredients
5.2 Canape’s are prepared 5.1.3 Finger Foods 5.3 Observing
according to 5.2 Kinds of Appetizer personal hygiene
requirement for 5.4 Interpersonal
5.2.1 Importance of
preference of client. Skills
5.3 Finger foods are Appetizer 5.3 Keen on details
prepared according to 5.2.2 Familiarization of 5.5 Communication
requirement or ingredients Skills
preference of client. according to 5.6 Waste Handling
recipes Skills
5.3 Personal Hygiene 5.7 Work Planning
and Organization
Skills
5.8 Documentation
Skills

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 63

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
6. Prepare 6.1 Materials, 6.1 Preparation of 6.1 Preparing
desserts and equipment/utensils used Desserts and Salads desserts and
salads for cooking are prepared 6.2 Kinds of Dessert’s salads
as per SOPs. 6.2.1 Sherbet’s, ices 6.2 Familiarizing with
6.2 Sherbets, ices and ice and ice cream desserts and
cream are prepared in 6.2.2 Fruit desserts salads
accordance with 6.2.3 Pastry desserts 6.3 Observing
prescribed procedures. 6.2.4 Mousse personal hygiene
6.3 Fruit desserts are 6.3 Kinds of Salad’s 6.4 Interpersonal
prepared as per 6.3.1 Cold salads Skills
prescribed procedures. 6.3.2 Molded salads 6.5 Keen on details
6.4 Pastry desserts are 6.6 Communication
prepared as per Skills
prescribed procedures. 6.7 Waste Handling
6.5 Mousse is prepared as Skills
per prescribed 6.8 Work Planning
procedures. and Organization
6.6 Cold salads and molded Skills
salads are prepared as 6.9 Documentation
per prescribed Skills
procedures.

7. Prepare 7.1 Hot sandwiches are 7.1 Types of Sandwiches 7.1 Preparing
sandwiches prepared as per SOPs. 7.2 Procedures in sandwiches
7.2 Cold dressings are Preparing 7.2 Preparing cold
prepared as per SOPs. Sandwiches dressings
7.3 Hot sauces are 7.3 Preparing hot and
prepared as per SOPs. cold sauces
7.4 Cold sauces are 7.4 Observing
prepared as per SOPs. personal hygiene
7.5 Interpersonal
Skills
7.6 Keen on details
7.7 Communication
Skills
7.8 Waste Handling
Skills
7.9 Work Planning
and Organization
Skills
7.10 Documentation
Skills

8. Store excess 8.1 Unconsumed cooked 8.1 Food storage 8.1 Storing food and
food and food is stored according 8.2 Methods of storing ingredients skills
ingredients to procedures. food and ingredients 8.2 Converting
8.2 Excess ingredients are 8.3 Conversion of unconsumed food
stored according to unconsumed food to new dishes
client’s requirement. into new dishes 8.3 Storing of dry and
8.3 Proper method of wet food/
refrigeration is ingredients

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 64

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
implemented as per 8.4 Observing
SOPs. personal hygiene
8.4 Proper storing of dry 8.5 Interpersonal
and wet food/ Skills
ingredients is 8.6 Keen on details
implemented in 8.7 Communication
accordance with SOPs Skills
8.8 Waste Handling
Skills
8.9 Work Planning
and Organization
Skills
8.10 Documentation
Skills

9. Convert 9.1 Unconsumed cooked 9.1 Food storage 9.1 Storing food and
unconsumed food is 9.2 Methods of storing ingredients skills
cooked food converted/transformed food and ingredients 9.2 Converting
into new dishes as per 9.3 Conversion of unconsumed food
SOPs. unconsumed food to new dishes
9.2 Unconsumed cooked into new dishes 9.3 Storing of dry and
food is stored/frozen at wet
a temperature of zero food/ingredients
degrees and in 9.4 Observing
personal hygiene
accordance with SOPs.
9.5 Interpersonal
9.3 Packed/wrapped
Skills
uncooked foods are 9.6 Keen on details
frozen at zero degrees 9.7 Communication
F temperature and in Skills
accordance with SOPs. 9.8 Waste Handling
9.4 Packed/wrapped food Skills
for storage is prepared 9.9 Work Planning
as per SOPs. and Organization
9.5 Uncooked food is Skills
maintained at proper 9.10 Documentation
temperature and as per Skills
SOPs

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 65

 RANGE OF VARIABLES

VARIABLE RANGE
1. Ingredients May include:
1.1 Meat
1.2 Vegetable
1.3 Seafood
1.4 Poultry and Game
1.5 Stock
1.6 Cold Food
1.7 Condiments
1.8 Milk
1.9 Dairies
1.10 Cereals
1.11 Flour
1.12 Butter Sauces
1.13 Fruits
2. Mis en Place May include:
2.1 Ingredients
2.2 Pans
2.3 Utensils
2.4 Plates/Serving Pieces
3. Thawing May include:
3.1 Soaking
3.2 Unfreezing
4. Vegetable Ingredient May include:
Preparation 4.1 Skin, Peel, Pare
4.2 Chop, Slice, Shred, Cube
4.3 Wedge, Grate, Pure
4.4 Core, Quarter
5. Vegetable Manner of May include:
Preparation 5.1 Boiling, Blanching
5.2 Sauteing
5.3 Braising
5.4 Gratinating
5.5 Roasting/Baking
6. Seafood Ingredient May include:
Preparation 6.1 Chop, Slice
6.2 Fillet
6.3 Mince, Shred
6.4 Peel, Dice, Blanch
6.5 Marinate, Poach
7. Seafood Dishes May include:
Preparation 7.1 Boiling, Steaming
7.2 Sauteing
7.3 Deep Frying, Pan Frying
7.4 Poaching
7.5 Grilling
7.6 Baking
8. Soup Preparation May include:
8.1 Sauteing
8.2 Simmering

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 66

 VARIABLE RANGE
9. Meat Ingredient May include:
Preparation 9.1 Slice, Chop
9.2 Debone
9.3 Dice, Mince
9.4 Marinate
10. Meat Dishes May include:
Preparation 10.1 Boiling, Steaming, Simmering, Stewing
10.2 Frying (deep, pan, stir)
10.3 Sautéing
10.4 Roasting, Baking, Browning
10.5 Pressurize Cooking
10.6 Poaching, Blanching, Braising
10.7 Broiling, Grilling
11. Poultry Ingredient May include:
Preparation 11.1 Deboned
11.2 Chop, Slice
11.3 Dice, Shred, Cube
11.4 Mince, Skin
11.5 Marinate
12. Poultry Dishes May include:
Preparation 12.1 Boiling, Simmering, Stewing
12.2 Frying (deep, pan, stir)
12.3 Sautéing
12.4 Braising, Grilling, Roasting
12.5 Barbecuing, Baking
13. Egg Dishes May include:
Preparation 13.1 Boiling
13.2 Frying
13.3 Poaching
13.4 Basting
13.5 Baking
14. Pasta Grain and May include:
Farinaceous Dishes 14.1 Boiling
Preparation 14.2 Steaming
14.3 Poaching
14.4 Sautéing
14.5 Gratinating
14.6 Baking
15. Hors D’oeuvres May include:
Preparation 15.1 Peel, Pare, Slice, Shred, Cubes
15.2 Blanch, Boiled, Steam
15.3 Marinate, Seasoned
16. Sauces May include:
16.1 Sugar Syrups
16.2 Fruit Syrups
16.3 Fruit Purees, Sauces and Coulis
16.4 Chocolate-Based Sauces
16.5 Custard and Cremes
16.6 Flavoured Butters and Creams

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 67

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Prepared ingredients according to recipes
1.2 Cooked meals and dishes according to recipes
1.3 Presented cooked dishes
1.4 Prepared appetizers
1.5 Prepared sauces, dressings and garnishes
1.6 Prepared desserts and salads
1.7 Prepared sandwiches
1.8 Stored excess foods and ingredients
1.9 Converted unconsumed cooked and uncooked food
2. Resource The following resources should be provided:
Implications 2.1 Facilities, equipment, supplies and materials relevant to
the unit of competency
3. Methods of Competency in this unit must be assessed through:
Assessment 3.1 Written Test/Examination
3.2 Demonstration with questioning
3.3 Observation with questioning
3.4 Oral Questioning/Interview
3.5 Portfolio Assessment
4. Context of 4.1 Competency maybe assessed in actual workplace or at
Assessment the designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 68

UNIT OF COMPETENCY : PROVIDE FOOD AND BEVERAGE SERVICE

UNIT CODE : SOC913304

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitude in food and
beverage service. It includes the preparation of the dining
area, setting up the table, plating the food, brewing coffee or
preparing beverages, serving, and bussing out or clearing the
table.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Prepare 1.1 Dining area is checked 1.1 Principles and 1.1 Preparing dining
dining area for cleanliness prior to method of table area
service in accordance setting 1.2 Familiarizing with
with standard operating 1.2 Types and uses of the dining area
procedures and when China wares, 1.3 Communication
required, take glassware, silver Skills
corrective actions. ware 1.4 Interpersonal
1.2 Dining environment is 1.3 Types and uses of Skills
prepared and adjusted
crockery, cutlery 1.5 Keen on details
to ensure comfort and
ambience of client and and condiments 1.6 Equipment
as appropriate. 1.4 Principles and Operation and
1.3 Furniture is set up in methods of serving Cleaning
accordance with 1.5 Preparation of dining 1.7 Observing
standard operating area personal hygiene
procedures. 1.8 Table Setting
1.4 Tables and table Skills
settings are checked 1.9 Waste Handling
for stability, and easy and Disposal
access to client and at 1.10 Work Planning
all times. and Organization
1.5 Equipment are Skills
checked and prepared 1.11 Documentation
for service and as per Skills
SOPs.
2. Set-up table 2.1 The table is inspected 2.1 Setting-up table 2.1 Setting-up the
as to cleanliness and 2.2 Table cloth and table
its condition. appointments 2.2 Napkin folding
2.2 The table cloth is skills
2.3 Napkin folding
selected, inspected and 2.3 Communication
prepared as to 2.4 Clearing table
2.5 Cleaning the table Skills
cleanliness and without 2.4 Interpersonal
creases. and changing soiled
ashtrays Skills
2.3 The table drop cloth is
2.6 Table manners and 2.5 Keen on details
laid on the table
accordingly. etiquette 2.6 Observing
2.4 Serviettes are folded personal hygiene
2.7 Waste minimization
and laid on the table. 2.7 Table Setting
and environmental
2.5 Centerpiece is Skills
techniques
prepared with 2.8 Waste Handling
2.8 Safety practices
necessary tools and and Disposal
Codes and regulation

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 69

 materials, and placed 2.9 Work Planning
on the table. and Organization
2.6 Required table Skills
appointments are 2.10 Documentation
selected according to Skills
the style of table
service required.
2.7 The required table
appointments are set
up on the table.
2.8 The aperitif/pre-food
service wine is
presented and served
from the right side of
the guest/employer.
2.9 The food and drink are
served according to the
menu for the day.
2.10 The table
appointments used are
bussed out from the
right side of the
guest/employer when
he/she is done with the
particular food served.
2.11 All table appointments,
tools and equipment
used during the service
are cleaned and stored
in accordance to the
standard procedures.
2.12 The area is cleaned
and sanitized.

3. Prepare 3.1 Coffee maker and other 3.1 Coffee and Types 3.1 Preparing coffee
coffee and equipment are chosen, 3.2 Coffee Preparation and other
other prepared and inspected and Serving beverages
beverages as to cleanliness and 3.2 Serving coffee
Procedures
functionality according and other
to Standard Operating 3.3 Coffee Maker,
Preparation and beverages
Procedure. 3.3 Preparing and
3.2 Coffee filter is set up Inspection as to
inspecting coffee
according to standard Functionality maker
procedure. 3.4 Wine and Types
3.3 The required coffee 3.4 Selecting,
3.5 Wine Selection preparing and
granules and water is 3.6 Selection,
measured. serving wine
3.4 The coffee maker is Preparation and 3.5 Communication
operated according to Serving of Other Skills
Beverages 3.6 Interpersonal
3.7 Bussing Procedures Skills
3.8 Cleaning Procedures 3.7 Keen on details
3.9 Storing Procedures 3.8 Observing
personal hygiene
3.9 Waste handling
and disposal

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 70

 standard operating
procedures
3.5 The wine is selected
according to the menu
to be served
3.6 Other beverages are
prepared according to
employer’s preference
3.7 The coffee/tea is served
at the right side of the
guest/employer with
appropriate temperature
3.8 The wine is presented
and served according to
the standard
procedures.
3.9 Other beverages are
presented and served
3.10 The Coffee and
beverages are bussed
out from the right side
of the guest/employer.
3.11 The coffee maker is
cleaned and stored
accordingly.
4. Serve food 4.1 Foods are checked for 4.1 Serving techniques 4.1 Serving food and
and completeness and and standards beverage
beverage correctness before 4.2 Food handling and techniques
serving. 4.2 Familiarizing with
safety
4.2 Foods are placed on food and
the tray and carried 4.3 Table serving
4.4 Types of foods, beverage
using the left hand and 4.3 Communication
in accordance with food beverages and
Skills
and beverage serving garnishing 4.4 Interpersonal
procedures. 4.5 Refilling water
4.3 Foods are served from Skills
4.6 Washing and 4.5 Keen on details
the left side using the handling of fresh
left hand in serving as 4.6 Equipment
per SOPs. fruits Operation and
4.4 Water goblets are Cleaning
filled/refilled from the 4.7 Observing
right side without personal hygiene
spilling as per SOPs. 4.8 Waste Handling
4.5 Beverage are taken and Disposal
from the bar/kitchen 4.9 Work Planning
and inspected for and Organization
complete garnishing (if Skills
any). 4.10 Documentation
4.6 Beverage are served Skills
on a bar tray from the
right side of the client
being served as per
SOPs.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 71

 5. Clear table 5.1 Clients are asked 5.1 Plate Clearing and 5.1 Plate clearing and
politely if they are Carrying Techniques carrying Skills
finished as per SOPs. 5.2 Waste Minimization 5.2 Familiarizing with
5.2 Soiled plates/flat wares and Environmental table set-up
are bussed out from the Techniques 5.3 Communication
right side of the family 5.3 Safety Practices Skills
members and brought 5.4 Codes and 5.4 Interpersonal
to the washing Regulations Skills
station/area as per
5.5 Keen on details
SOPs.
5.3 Table is crumbed as 5.6 Waste Handling
per standard operating and Disposal
procedure. 5.7 Work Planning
5.4 Side plates and knives and Organization
are removed from the Skills
table as per SOPs. 5.8 Documentation
5.5 Condiments/shakers Skills
and other soiled items
are removed from the
table as per SOPs.
5.6 Ashtrays are replaced
as per SOPs.
5.7 Additional requests are
asked politely from
clients as per SOPs.
5.8 Clients’ needs are
checked from time to
time until they move out
from the dining area as
per SOPs.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 72

 RANGE OF VARIABLES

VARIABLES RANGE
1. Dining Environment May include:
1.1 Lighting
1.2 Room Temperature
1.3 Music
1.4 Floral and Other Decorations
1.5 Privacy
1.6 Background
2. Equipment May include:
2.1 Table Cloth/Linen
2.2 China Wares
2.3 Glassware
2.4 Silverware
2.5 Cutlery
2.6 Wine
2.7 Condiments
2.8 Chairs
2.9 Tables
2.10 Ashtray
2.11 Toothpicks
2.12 Cloth/Paper Napkin
3. Beverage May include:
3.1 Juice
3.2 Wine & Spirits
3.3 Tea
3.4 Coffee

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 73

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Prepared the dining area
1.2 Set up table
1.3 Prepared coffee and other beverages
1.4 Served food and beverage
1.5 Cleared table
1.6 Complied with quality standards
1.7 Complied with occupational safety and health
practices

2. Resource Implications The following resources should be provided:

2.1 Manual
2.2 Availability of Equipment, Supplies and Materials
2.3 Menu/Recipes

3. Methods of Competency in this unit may be assessed through:

Assessment 3.1 Demonstration with questioning
3.3 Observation with questioning
3.2 Oral Questioning/Interview
3.3 Portfolio Assessment

4. Context of 4.1 Competency maybe assessed in actual workplace or at

Assessment the designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 74

 ELECTIVE COMPETENCIES

UNIT OF COMPETENCY : ASSIST IN THE CARE OF ANIMALS

UNIT CODE : SOC913401

UNIT DESCRIPTOR : This unit of competency covers introductory level skills in

the basic care of quiet, well-handled animals under
supervision.

No licensing, legislative, regulatory or certification

requirements apply to this unit at the time of publication.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Explore 1.1 Industry terminology is 1.1 Relevant 1.1 Exploring
workplace used to describe and organizational workplace
activities and identify animal care policies and activities
basic workplace activities. procedures, including 1.2 Familiarizing with
terminology 1.2 Animal care OHS and emergency basic
workplace tasks are procedures, animal terminologies
identified and ranked in welfare and waste 1.3 Communication
order of importance to disposal Skills
animal wellbeing and requirements 1.4 Interpersonal
general health. 1.2 Industry terminology Skills
1.3 Potential Occupational in animal care 1.5 Keen on details
Safety and Health workplace activities 1.6 Maintaining the
(OHS) risks when highest standards
working with animals of hygiene and
are identified and infection control at
reporting requirements all times to reduce
confirmed. the risk of
1.4 Daily workplace infection and
information and cross-infection
documentation 1.7 Employ safe and
requirements are environmentally
confirmed with responsible
supervisor. organizational
systems and
procedures when
handling animals
and feed
1.8 Numeracy skills to
estimate, calculate
and record routine
workplace
measures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 75

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2. Maintain a 2.1 Floors benches and 2.1 Cleaning techniques 2.1 Maintain the
clean other flat areas are and related safety highest standards
workplace cleaned in accordance issues for general of hygiene and
with workplace workplace and animal infection control at
protocols. housing all times to reduce
2.2 Animal housing areas 2.2 Handling waste and the risk of
are cleaned in disposal infection and
accordance with 2.3 Safe work practices cross-infection
workplace protocols. 2.4 Workplace hygiene 2.2 Participate in
standards, arrangements for
disinfectants, maintaining the
cleaning agents, health and safety
cleaning techniques of all people and
and cleaning animals in the
equipment and workplace
materials. 2.3 Use equipment
and materials
correctly and in
accordance with
manufacturers'
specifications
2.4 Numeracy skills to
estimate, calculate
and record routine
workplace
measures
2.5 Oral
communication
skills/language to
fulfill the job role
as specified by the
organization,
including
questioning, active
listening, asking
for clarification
and seeking
advice from
supervisor
2.6 Problem solving
skills
2.7 Use safe manual
handling
techniques and/or
equipment

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 76

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
3. Assist in 3.1 Food stuffs are 3.1 Animal 3.1 Employ safe and
feeding identified and temperaments and environmentally
animals categorized for behaviors related to responsible
specific animal dietary the associated organizational
needs. hazards and risks to systems and
3.2 Equipment used in animals and staff procedures when
food preparation and during animal handling animals
distribution is made feeding and cleaning and feed
ready for use. of housing 3.2 Document and
3.3 Assistance is provided 3.2 Basic nutritional report basic
to experienced staff in requirements for workplace
the preparation and animals, including information related
distribution of meals. water to the daily care of
3.4 Equipment and 3.3 Basic awareness of animals
materials are cleaned natural animal 3.3 Maintain the
and stored in behavior relating to highest standards
accordance with the characteristics of of hygiene and
organizational policies the species, age, infection control at
and procedures. health status and all times to reduce
social needs the risk of
3.4 Types of food and infection and
food supplements cross-infection
and their basic role 3.4 Participate in
in animal diets arrangements for
3.5 Feeding maintaining the
paraphernalia and health and safety
equipment of all people and
3.6 Cleaning and storing animals in the
of materials workplace
3.5 Use equipment
and materials
correctly and in
accordance with
manufacturers'
specifications
3.6 Problem solving
skills
3.7 Use safe waste
handling and
disposal
procedures.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 77

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
4. Report basic 4.1 Characteristics of 4.1 Basic awareness of 4.1 Exploring
animal animal behavior are natural animal workplace
behavior and identified. behavior relating to activities
health status 4.2 Signs of healthy, sick or the characteristics of 4.2 Familiarizing with
distressed animals are the species, age, characteristics of
identified and behavior health status and animal behavior
and health status is social needs 4.3 Communication
reported to supervisor. 4.2 Organizational Skills
Policies and 4.4 Interpersonal
Procedures Skills
4.3 Safe work practices 4.5 Keen on details
4.6 Maintaining the
highest standards
of hygiene and
infection control at
all times to reduce
the risk of
infection and
cross-infection
4.7 Employing safe
and
environmentally
responsible
organizational
systems and
procedures when
handling animals
and feed
4.8 Numeracy skills to
estimate, calculate
and record routine
workplace
measures
4.9 Documenting and
reporting basic
workplace
information related
to the daily care of
animals
4.10 Undertaking
work with
animals as
directed under
supervision

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 78

 RANGE OF VARIABLES

VARIABLE RANGE
1. Animal care May include:
workplace tasks 1.1 Assisting in heath care of animals
1.2 Enclosure and bed cleaning and bedding replacement
1.3 Equipment and consumables stocktake and ordering
1.4 Exercising animals
1.5 Feeding and watering animals
1.6 Following environmentally sustainable work practices
1.7 Grooming and animal cleaning
1.8 Information collection, record and resource update
1.9 Observing animal behavior and reporting
1.10 Taking messages and relaying information to
appropriate person
1.11 Cleaning workplace and equipment
2. OHS risks when May include:
working with animals 2.1 Animal bites, envenomation, kicks, scratches and
crush injuries
2.2 Biological hazardous waste and sharps disposal
2.3 Handling of chemicals and medicines
2.4 Gas leakage
2.5 Inhalation of aerosol particles
2.6 Intraocular contamination
2.7 Manual handling, including carrying, lifting and shifting
2.8 Needle pricks and cuts from other sharps
2.9 Release of infective agents (animal and human)
2.10 Slippery or uneven work surfaces
2.11 Zoonoses
3. Daily workplace May include:
information and 3.1 Accident and incident records
documentation 3.2 Animal feeding, health and treatment records
3.3 Animal identification and history
3.4 OHS and emergency procedures and contact
information
3.5 Equipment inventory, damage and repairs registers
3.6 Provisions records of current stock and items used and
items required
3.7 Staff work roster

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 79

 4. Characteristics of May include:
animal behavior 4.1 Indicators of stress:
4.1.1 Aggressive behavior
4.1.2 Subdued behavior
4.1.3 Trembling
4.1.4 Vocalization
4.2 Confidence and willingness to be approached gestures:
4.2.1 Relaxed body tone and tail wagging
4.2.2 Standing still or remaining sitting or laying down
when approached
4.3 Defensive gestures:
4.3.1 Defending territory, other animals or food
4.3.2 Growling, barking, hissing and spitting
4.3.3 Hair on topline being raised
4.3.4 Lunging forward
4.3.5 Pecking
4.3.6 Striking out with paws
4.4 Submissive gestures:
4.4.1 Lowering body
4.4.2 Rolling onto back
4.4.3 Tail between legs
4.4.4 Turning away from handler

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 80

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires that the candidate:

Competency 1.1 Confirmed industry terminology used to describe daily
work routines and to report observations and activities
to supervisor
1.2 Cleaned work areas and animal housing in accordance
with OHS and organization policies and procedures
1.3 Assisted in the preparation and distribution of food
under supervision
1.4 Related basic animal behavior to animal categories and
report observations of live animal behavior and health
status to supervisor.
The skills and knowledge required to assist in the care of
animals must be transferable to a range of work environments
and contexts and include the ability to deal with unplanned
events.

2. Resource The following resources should be provided:

Implications 2.1 Animal care workplace
2.2 Materials, tools and equipment relevant to the
proposed activity or task

3. Methods of Competency in this unit may be assessed through:

Assessment 3.1 Written Examination
3.2 Interview
3.3 Demonstration with questioning

4. Context of 4.1 Competency maybe assessed in actual workplace or

Assessment at the designated TESDA accredited Assessment
Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 81

 UNIT OF COMPETENCY : PROVIDE ANIMAL CARE HYGIENE ROUTINES

UNIT CODE : SOC913402

UNIT DESCRIPTOR : This unit of competency covers the responsibilities and

procedures required to provide daily care of animals,
including the cleaning of animal housing and grooming or
cleaning of animals under supervision.

No licensing, legislative, regulatory or certification

requirements apply to this unit at the time of publication.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Confirm 1.1 Daily, weekly and 1.1 Organization 1.1 Literacy skills to
workplace periodical workplace policies, procedures follow sequenced
animal care routine schedules are and requirements, written
routine identified and including OHS and instructions, and
schedules confirmed with emergency record information
(supervisor) procedures accurately and
appropriate household legibly
1.2 Daily, weekly and
staff 1.2 Oral
periodical workplace
1.2 Personal workplace
routine schedules communication
responsibilities are
clarified. 1.3 Workplace skills/language to
1.3 Workplace schedule responsibilities fulfill the job role
and recording as specified by the
documents are organization,
collected and updated including
as required. questioning, active
listening, asking
for clarification
and seeking
advice from
supervisor
1.2 Numeracy skills to
estimate, calculate
and record routine
workplace
measures
1.3 Interpersonal skills
to relate to people
from arrange of
social, cultural and
ethnic
backgrounds and
with a range of
physical and
mental abilities

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 82

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2. Check 2.1 Animals under 2.1 Animal 2.1 Literacy skills to
animals personal responsibility temperaments and follow sequenced
during (shift) household behaviors related to written
work are clarified. the associated instructions, and
2.2 Animal status is hazards and risks to record information
verified via records or animals and staff accurately and
verbal reports. legibly
during animal
2.3 Animals are counted 2.2 Oral
handling and
and basic behavior is
cleaning of housing communication
noted at beginning of
(shift) household work. 2.2 Basic awareness of skills/language to
2.4 Changes in animal natural animal fulfill the job role
numbers, behavior or behavior relating to as specified by the
condition are reported the characteristics of organization,
to (supervisor.) the species, age, including
appropriate household health status and questioning, active
staff. social needs listening, asking
2.5 Animals under personal 2.3 Common diseases, for clarification
responsibility are ailments, injuries and and seeking
checked and status other impacts on advice from
reported. animal health and supervisor
wellbeing 2.3 Numeracy skills to
2.4 Indicators of poor estimate, calculate
response to and record routine
treatment or workplace
management of measures
young, ill, injured or 2.4 Interpersonal skills
compromised to relate to people
animals from arrange of
2.5 Protocols, legal and social, cultural and
ethical considerations ethnic
in documenting backgrounds and
observations, with a range of
measurements, physical and
treatments and mental abilities
decisions on animal 2.5 Employ safe and
care environmentally
2.6 Safe animal handling responsible
techniques and organizational
procedures systems and
2.7 Terminology used to procedures when
identify animals and working with
describe their animals
behavior

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 83

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2.6 Identify common
indicators of the
presence of
disease injury,
compromised
health or distress
in animals
2.7 Interpret and
report basic
workplace
information related
to the daily care of
animals

3. Maintain a 3.1 Floors benches and 3.1 Animal housing 3.1 Maintain the
clean other flat areas are cleaning techniques highest standards
workplace cleaned in accordance and equipment of hygiene and
with workplace 3.2 Organization policies, infection control at
(protocols) SOPs. procedures and all times to reduce
3.2 Animal housing areas requirements, the risk of
are cleaned in infection and
including OHS and
accordance with cross-infection
emergency
workplace (protocols)
procedures 3.2 Participate in
SOPs
3.3 Waste and soiled 3.3 Regulations relating arrangements for
bedding is disposed of to the disposal of maintaining the
in accordance with hazardous waste health and safety
workplace (protocols.) 3.4 Safe use of of all people and
SOPs. chemicals and animals in the
3.4 Damage to housing cleaning agents workplace
and equipment is 3.5 Workplace hygiene 3.3 Use equipment
identified and standards, and materials
reported. disinfectants, correctly and in
3.5 Post-cleaning cleaning agents, accordance with
procedures are cleaning techniques manufacturers'
completed. and cleaning specifications
equipment and 3.4 Numeracy skills to
materials. estimate, calculate
and record routine
workplace
measures
3.5 Problem solving
skills
3.6 Use safe manual
handling
techniques and/or
equipment
3.7 Communication
Skills

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 84

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
4. Complete 4.1 Hygiene control 4.1 Animal care and 4.1 Maintain the
hygiene methods for a range of hygiene principles highest standards
practices for animals are identified 4.2 Animal housing of hygiene and
animals and practiced. cleaning techniques infection control at
4.2 Basic animal hygiene and equipment all times to reduce
inspection is performed 4.3 Animal the risk of infection
and cleaning needs of and cross-infection
temperaments and
nominated animals are 4.2 Participate in
behaviors related to
identified.
the associated arrangements for
4.3 Animals are bathed or
cleaned under hazards and risks to maintaining the
supervision. animals and staff health and safety
4.4 Grooming techniques during animal of all people and
are determined in handling and animals in the
accordance with cleaning of housing workplace
individual animal 4.4 Basic animal 4.3 Use equipment
requirements. grooming and and materials
4.5 Animals are groomed techniques correctly and in
according to individual accordance with
needs under manufacturers'
supervision. specifications
4.4 Numeracy skills to
estimate, calculate
and record routine
workplace
measures
4.5 Problem solving
skills
4.6 Use safe manual
handling
techniques and/or
equipment
4.7 Communication
Skills
4.8 Use safe manual
handling
techniques and/or
equipment
4.9 Use safe waste
handling and
disposal
procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 85

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
5. Complete 5.1 Animals are returned to 5.1 Common diseases, 5.1 Maintain the
post-hygiene housing. ailments, injuries highest standards
care of 5.2 Washing equipment is and other impacts of hygiene and
animals cleaned and stored. on animal health infection control at
5.3 Grooming tools are and wellbeing all times to reduce
cleaned, checked and 5.2 Protocols, legal and the risk of
stored. infection and
ethical
5.4 Damaged tools are cross-infection
considerations in
reported to
documenting 5.2 Participate in
(supervisor.)
appropriate household observations, arrangements for
staff. measurements, maintaining the
5.5 Supplies are audited treatments and health and safety
and documented in decisions on animal of all people and
accordance with care animals in the
workplace procedures. 5.3 Cleaning and storing workplace
5.6 Workplace of washing 5.3 Use equipment
documents are equipment and materials
updated as required. 5.4 Cleaning and storing correctly and in
of grooming accordance with
equipment manufacturers'
5.5 Checking and specifications
reporting of damage 5.4 Numeracy skills to
tools estimate, calculate
and record routine
workplace
measures
5.5 Problem solving
skills
5.6 Use safe manual
handling
techniques and/or
equipment
5.7 Communication
Skills
5.8 Use safe manual
handling
techniques and/or
equipment
5.9 Use safe waste
handling and
disposal
procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 86

 RANGE OF VARIABLES

VARIABLE RANGE
1. Workplace May include:
routines 1.1 Assisting others in completion of tasks within limits
of current level of competence
1.2 Catching and handling animals under supervision
1.3 Checking animals for signs of distress, illness and
injury
1.4 Checking security and repair of animal housing,
equipment and general facility
1.5 Cleaning and grooming animals under supervision
1.6 Cleaning and preparation of animal cages,
enclosures, exhibits, displays, general work areas,
office, reception and customer service areas
1.7 Confirming all animals are in their cages or
enclosures
1.8 Documenting work tasks in accordance with
workplace procedures
1.9 Operating general equipment used to complete
workplace cleaning routines
1.10 Picking up rubbish, removing branches or other
unsightly items not part of exhibit or animal housing
1.11 Reporting animal health concerns to supervisor
1.12 Stocktaking and re-supply of items
1.13 Timeframes for completing tasks.
2. Animals May include:
2.1 Animals commonly encountered within the industry
workplace and may cover both native and introduced
species
2.2 Animals from the six major animal groups (mammals,
birds, reptiles, amphibians, fish and invertebrates).
3. Animal status May include:
3.1 Counting animals
3.2 Observing and reporting unusual behavior for
nominated animal:
3.3 Aggression or docility (depending on animal)
3.4 Disinterest in surroundings, other animals, people or
usual stimuli
3.5 Excessive licking, scratching and rubbing
3.6 Lethargy
3.7 Nest building
3.8 Self mutilation
3.9 Trembling
3.10 Vocalizing
3.11 Observing and reporting indicators of illness or injury:
3.11.1 Bleeding
3.11.2 Changes in drinking or eating patterns
3.11.3 Lameness or reluctance to move and
vocalizing when attempting to move
3.11.4 Swelling

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 87

 3.11.5 Unusual amounts, color or texture of feces.
4. Maintaining a May include:
clean workplace 4.1 Animal housing:
4.1.1 Adjusting animal housing features according
to weather and climatic conditions
4.1.2 Collection and removal of feces
4.1.3 Completing cleaning routines for sick or
quarantined animals to avoid cross-
contamination
4.1.4 Emptying and cleaning water and feeding
receptacles using approved cleaning products
and methods
4.1.5 Refilling water containers
4.1.6 Removing rubbish from housing and
surrounding areas
4.1.7 Removing soiled bedding and disposing in
approved area
4.1.8 Replacement of housing furniture items, such as
vegetation and behavior stimulation items under
direction of supervisor
4.1.9 Resetting of clean bedding materials
4.1.10 Washing down of toilet areas to remove urine and
feces using approved cleaning products and
methods
4.2 General work area cleaning:
4.2.1 Emptying rubbish bins, picking up general litter within
the workplace
4.2.2 Vacuuming, sweeping, floor cleaning
4.2.3 Using non-disrupting cleaning methods to control
potential biohazards, when required
4.2.4 Washing and wiping down work areas, benches and
equipment
4.3 Storing equipment to avoid slip and trip hazards
4.4 Reporting damaged equipment.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 88

 5. Hygiene control May include:
practices 5.1 Aseptic technique
5.2 Checking animals skin, coat, shell, carapace or other
external features for:
5.2.1 Foreign objects such as grass seeds, sticks or
other vegetation and hardware, such as nails
5.2.2 General condition
5.2.3 Signs of coat, skin, shell and carapace shedding
5.2.4 Signs of damage, including cracks, breaks, splits,
exudates and, tenderness
5.2.5 Signs of dirt, feces, food or other items
5.2.6 Signs of parasites, including presence of eggs,
blisters or other lesions, rubbed areas of coat, skin
texture changes and color changes
5.3 Completing infection control procedures as required
5.4 Grooming animals to remove shedding coat or skin, if
required, or for general health and wellbeing
5.5 Isolating potentially contagious or ill animals under
supervision
5.6 Personal hygiene practices especially washing and
drying hands (e.g. before and after animal contact)
5.7 Providing housing furnishings to assist animal to
complete own shedding process
5.8 Referring to supervisor animals that may require:
5.8.1 Wound and injury management treatment
5.8.2 Examination in relation to potential contagious
conditions
5.8.3 Repairs to shell
5.9 Use of personal protective equipment
5.10 Washing animal to remove dirt, foreign objects,
parasites and other undesirable items.
6. Workplace May include:
documents 6.1 Animal health records
6.2 Chemical register
6.3 Diary, rosters and task completion and timeframe
records
6.4 Equipment use, damage and repair register
6.5 Facility damage and repair register
6.6 Incident reports
6.7 Message recording systems
6.8 Stock control records
6.9 Safe operating procedures.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 89

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires that the candidate:

Competency 1.1 Confirmed animal care routines required, clean and
maintain animal housing and related facilities
1.2 Maintained animal comfort and health through cleaning
and grooming of animals
1.3 Reported and documented personal animal care duties
1.4 Monitored animals and reported issues as required
according to workplace protocols and procedures.
The skills and knowledge required to complete animal care
hygiene routines must be transferable to a range of work
environments and contexts and include the ability to deal with
unplanned events.

2. Resource The following resources should be provided:

Implications 2.1 Animal care work place
2.2 Materials, tools and equipment relevant to the proposed
activity or task

3. Methods of Competency in this unit may be assessed through:

Assessment 3.1 Written Examination
3.2 Interview
3.3 Demonstration with questioning

4. Context of 4.1 Competency maybe assessed in actual workplace or at

Assessment the designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 90

 UNIT OF COMPETENCY : TRIM AND PRUNE LANDSCAPE PLANTS

UNIT CODE : AGR611376

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to trim and prune landscape plant based on the purposes of
such landscape maintenance activity.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Identify 1.1 Landscape plants and 1.1 Types of landscape 1.1 Using of
trimming and their parts that are in plants, their appropriate tools
pruning need of trimming and characteristics and and equipment
requirements pruning are growth habit and prescribed
distinguished according 1.2 Techniques, safety/protective
to landscape principles and devices
maintenance standards procedures of 1.2 Understanding
(LMS). trimming and work procedures
1.2 Purpose and method pruning applicable to 1.3 Communication
of pruning are plant types and plant skills in receiving
determined according factors, instructions and
to LMS. environmental and rendering even
1.3 Utility services are cultural simple oral and
located using site plans considerations and written reports
and in consultation with objectives of the 1.4 Maintaining tools
concerned persons or tasks and equipment
authority. 1.3 Effects of trimming
1.4 Access to the site is and pruning
determined in operations on plant
consultation with growth and
concerned persons or development
authority. 1.4 Functions and uses
1.5 Occupational Health of tools and
and Safety (OHS) equipment
hazards are identified, 1.5 Hygiene practices
risks assessed and and plant health
reported to concerned principles relevant to
persons or authority. trimming and
pruning

2. Prepare for 2.1 Tools, supplies and 2.1 Tools, supplies and 2.1 Preparing
trimming and equipment are equipment appropriate tools
pruning prepared in accordance preparation and equipment
operations with the work 2.2 Functions and uses and prescribed
requirements. of tools and safety/protective
2.2 Pre-operational and equipment devices
safety checks are 2.3 Pre-operational and 2.2 Understanding
carried out on tools and safety checks on work procedures
equipment according to tools and equipment 2.3 Communication
manufacturer’s 2.4 Selection, usage skills in receiving
specifications and and maintenance of instructions and
industry work practices. prescribed safety rendering even
2.3 Prescribed safety and and personal simple oral and
personal protective protective written reports
equipment (PPE) is equipment (PPE).

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 91

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
selected, used and 2.4 Maintaining tools
maintained. and equipment

3. Perform 3.1 Safety and warning 3.1 Types of landscape 3.1 Preparing
trimming and devices are installed plants, their appropriate tools
pruning around the site during characteristics and and equipment
and between work growth habit and prescribed
periods. 3.2 Techniques, safety/protective
3.2 Landscape plants are principles and devices
trimmed and pruned in procedures of 3.2 Understanding
accordance with work trimming and work procedures
program and LMS. pruning applicable to 3.3 Communication
3.3 Trimming and pruning plant types and plant skills in receiving
of landscape plants are factors, instructions and
done using prescribed environmental and rendering even
tools and equipment. cultural simple oral and
3.4 Sterilizing considerations and written reports
agent/compound are objectives of the 3.4 Maintaining tools
applied on pruning tasks and equipment
wounds in accordance 3.3 Effects of trimming
with LMS. and pruning
3.5 Tasks are conducted operations on plant
using appropriate PPE. growth and
development
3.4 Functions and uses
of tools and
equipment
3.5 Hygiene practices
and plant health
principles relevant to
trimming and
pruning

4.Perform post- 4.1 Trimming and 4.1 Waste management 4.1 Understanding
trimming and pruning wastes are 4.2 Manual handling work procedures
pruning collected and disposed techniques used in 4.2 Participating in
activities from the site in lifting or moving teams and
accordance with heavy loads contributing to
environmental 4.3 Cleaning, team objectives
standards and LMS. maintenance, and 4.3 Communication
4.2 Recommended manual storage of tools and skills in receiving
handling techniques equipment instructions and
are used when lifting or 4.4 Maintenance of work rendering even
moving heavy loads. area simple oral and
4.3 Tools and equipment 4.5 Documentation of written reports
are cleaned, work outputs 4.4 Maintaining tools
maintained and stored and equipment
according to LMS. 4.5 Minimizing
4.4 Maintenance of clean environmental
and safe area is disturbances
undertaken throughout
and on completion of
work.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 92

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
4.5 Work outputs are
recorded or reported to
concerned persons or
authority according to
industry practices.

RANGE OF VARIABLES

VARIABLE RANGE
1. Landscape plants May include:
1.1 Shrubs and hedges
1.2 Vines
1.3 Palms
1.4 Bamboos
1.5 Trees
2. Purpose May include:
2.1 Create and maintain form and shape of landscape plant
2.2 Promote health
2.3 Direct or control growth
2.4 Encourage flowering and fruiting
2.5 Remove/minimize risk/hazard
3. Utility services May include:
3.1 Aboveground utilities
3.1.1 Electrical and communication lines
3.1.2 Cable/TV lines
3.2 Underground utilities
3.2.1 Irrigation and domestic water distribution lines
3.2.2 Electrical and communication lines
3.2.3 Cable/TV lines
3.2.4 Drainages and sewerages
4. Concerned persons May include:
or authority 4.1 Supervisor
4.2 Property management officer
4.3 Home owner
4.4 Inspector
5. Hazards May include:
5.1 Disturbance or interruption of services
5.2 Solar radiation
5.3 Pollutants (e.g. gaseous, suspended particulate matters)
5.4 Noise
5.5 Manual handling of moving powered equipment or parts,
sharp tools and materials

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 93

 5.6 Uneven landforms/surfaces
5.7 Flying and falling objects
6. Risks May include:
6.1 Risk to co-workers, equipment, other people and animals
external to the workplace (e.g. members of the public,
stray pets and wildlife)
6.2 Risk to natural environment
7. Tools, supplies and May include:
equipment 7.1 Hedge trimmers (HT): Power and manual
7.2 Shears: Pruning, loping
7.3 Saws: Pruning saws, chain saws, bow saws
7.4 Pole/Tree pruner
7.5 Telescopic shaft/high branch pruning chain saws
7.6 Ladder/adjustable ladder
7.7 Basket type boom/cherry picker
7.8 Sterilizing agent/pruning compound
8. Safety and PPE May include:
8.1 Early warning devices
8.2 Overall
8.3 Gloves
8.4 Goggles
8.5 Ear muff/plugs
8.6 Gas mask
8.7 Safety belt/harness
8.8 Climbing ropes/gadgets
8.9 Hard hat
8.10 Shoes/safety shoes
8.11 Reflectorized vest (depends on location of work)
9. Early warning May include:
devices 9.1 Traffic cones
9.2 Warning tapes
9.3 Warning signage
10. Sterilizing agent/ 10.1 Coal tar
compound 10.2 Bituminous pruning compound
10.3 Latex Paint with fungicide
10.4 Fungicide
11. Trimming and May include:
pruning wastes 11.1 Tops or shoots
11.2 Branches
11.3 Twigs
11.4 Leaves
11.5 Flowers and fruits
12. Maintenance of clean May include:
and safe area 12.1 Keeping public access paths and roads clear of debris,
waste, tools and equipment
12.2 Disabling tools and equipment after use
12.3 Using signage and barriers where necessary
12.4 Removing debris and waste from the work area

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 94

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Identified trimming and pruning requirements
1.2 Prepared supplies, materials, tools, equipment and PPE
1.3 Trimmed and pruned landscape plants
1.4 Applied sterilizing agent/compound
1.5 Performed post-trimming and pruning operations
1.6 Observed OHS practices

2. Resource Implications The following resources should be provided:

2.1 Landscape plants and/or landscaped area
2.2 Tools, equipment and supplies relevant to the activity
2.3 Protective/safety gadgets

3. Methods of Competency in this unit may be assessed through:

Assessment 3.1 Direct Observation with Oral Questioning
3.2 Interview
3.3 Portfolio

4. Context of 4.1 Competency maybe assessed in actual workplace or at

Assessment the designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 95

 UNIT OF COMPETENCY : PERFORM WEEDING AND CULTIVATION

UNIT CODE : AGR611377

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to conduct weeding operations and soil cultivation activities.
This is purposely to minimize competition and to improve soil
aeration and water absorption/retention, respectively for
better growth and development of the landscape plants.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Determine 1.1 Weed species and 1.1 Requirements for 1.1 Identifying weed
requirements “volunteer” plants weeding and species and
for weeding (“’invaders”) that are cultivation activity “volunteer” plants
and cultivation out-of-place and 1.2 Recognition of the 1.2 Identifying
activity considered undesirable effects of weeds and landscape areas
in the landscape are undesirable needing weeding
identified based on “volunteer” species and cultivation
specific landscape (invaders) on
maintenance guidelines landscape plants
or as per instructions. 1.3 Knowledge in
1.2 Landscape areas distinguishing weeds
needing weeding and and undesirable
cultivation are identified “volunteer” species
based on instructions 1.4 Landscape area
or in accordance with
LMS.

2. Prepare for 2.1 List of weeds and 2.1 List of weeds and 1.1 Identifying weed
weeding and “volunteer plants” and “volunteer plants” species and
cultivation the map of specific 2.2 Map of specific “volunteer” plants
operation landscape areas are landscape areas 1.2 Identifying
prepared and secured 2.3 Method and purpose landscape areas
2.2 Method and purpose of weeding needing weeding
of weeding are 2.4 Tools, supplies and and cultivation
determined based on equipment
the type of weed 2.5 Safety protective
species and out-of-place devices
“volunteer” species
2.3 Tools, supplies and
equipment needed are
made ready and
available for use
according to the types of
weeds and “volunteer”
species that needs
removal
2.4 Appropriate safety
protective devices are
prepared for use

3. Conduct 3.1 Weeds and out-of-place 3.1 Knowledge in 3.1 Conducting

weeding and “volunteer” plant species distinguishing weeds weeding
removal of in the landscape are and undesirable
removed and disposed “volunteer” species

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 96

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
“volunteer” in accordance with 3.2 Appropriate 3.2 Using appropriate
species landscape maintenance safety/protective tools and
standard or as per devices equipment
instructions. 3.3 Waste disposal 3.3 Communication
3.2 Weeds and out-of-place Skills
“volunteer” plant species
are removed using
prescribed tools and
equipment
3.3 Tasks are done using
appropriate
safety/protective
devices.

4. Determine 4.1 Compacted soil or soil 4.1 Compacted soil or 4.1 Compacting soil
compacted that is having problem soil 4.2 Familiarizing
soil with aeration, water 4.2 Effects of effects of
infiltration and compacted soil on compacted soil on
conditions for root root development root development
development is and anchorage and anchorage
determined as per 4.3 Method and purpose 4.3 Determining
established practice of soil cultivation method and
4.2 Effects of compacted
purpose of soil
soil on root
development and cultivation
anchorage are
recognized
4.3 Method and purpose
of soil cultivation are
determined based on
the conditions of the
soil

5. Cultivate 5.1 Compacted soil is 5.1 Compacted Soil 5.1 Compacting soil
compacted cultivated simultaneous 5.2 Weeding Operations 5.2 Familiarizing
soil with weeding 5.3 Soil Cultivation effects of
operations in 5.4 Tools and Equipment compacted soil on
accordance with 5.5 Safety and Protective root development
landscape maintenance Devices and anchorage
standards or as per 5.3 Determining
instructions method and
5.2 Soil cultivation is done
purpose of soil
using appropriate tools
and equipment cultivation
5.3 Task is performed
using prescribed
safety/protective
devices
6. Perform post- 6.1 Tools and equipment 6.1 Cleaning, 6.1 Understanding
weeding and are cleaned, maintenance and work procedures
soil cultivation maintained and stored storage of tools and 6.2 Participating in
activities as per instruction of in equipment teams and
accordance with LMS 6.2 Maintenance of work contributing to
area team objectives

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 97

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
6.2 Maintenance of clean 6.3 Documentation of 6.3 Communication
and safe area is work outputs skills in receiving
undertaken throughout instructions and
and on completion of rendering even
work simple oral and
6.3 Work outputs are written reports
recorded or reported to 6.4 Maintaining tools
concerned persons or and equipment
authority according to 6.5 Minimizing
industry practices environmental
disturbances

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 98

 RANGE OF VARIABLES
VARIABLE RANGE
1. Weed species and May include:
volunteer plants 1.1 Weeds
(invaders) 1.1.1 Grass
1.1.2 Sedges
1.1.3 Shrubs
1.1.4 Vines
1.2 Out-of-place “volunteer” plant species are those that
grow naturally in the site and are competing with
desirable plants, making the site ugly and/or are eye-sore
in the landscape. Volunteer species can be landscape
plants but is not included in the landscape design
2. Landscape areas May include:
2.1 Lawn
2.2 Flower beds
2.3 Hedges and shrubs landscape area
2.4 Tree lawn or tree planting verges
3. Methods of weed May include:
control 3.1 Manual weeding
3.2 Mechanical weeding
3.3 Chemical weeding
4. Purpose of weeding May include:
4.1 Release the desirable landscape plants from competition
of weeds and out-of-place “volunteer” species
4.2 Improve the health conditions of the landscape plants
4.3 Lessen susceptibility of the landscape plants from pest
and disease attack
5. Methods of soil May include:
cultivation 5.1 Manual
5.2 Mechanical
6. Purpose of soil May include:
cultivation 6.1Improve soil structure, porosity, aeration and water
infiltration
6.2 Improve conditions for root system development and root
anchorage
6.3 Improve water and nutrient absorption
6.4 Enhance soil macro and micro-organisms activity
7. Supplies, tools and May include:
equipment for 7.1 Small bolo “dulos”
weeding operations 7.2 Scythe (“Karit”)
7.3 Small round/flat bar
7.4 Spade
7.5 Trowel
7.6 Chemicals (Types: Selective herbicide; Wide spectrum)
8. Tools and equipment May in clued:
for soil cultivator 8.1 Small bolo (“dulos”)
8.2 Small round/flat bar
8.3 Spade
8.4 Soil cultivating machine
9. Protective/safety May include:
devices used in 9.1 Goggles
weeding and 9.2 Overalls, gloves
cultivation 9.3 Reflectorized vest (depends on location of work)
10. Maintenance of clean May include:
and safe area 10.1 Keeping public access paths and roads clear of debris,
waste, tools and equipment

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 99

 10.2 Disabling tools and equipment after use
10.3 Using signage and barriers where necessary
10.4 Removing debris and waste from the work area

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Determined requirements for weeding and cultivation
activity
1.2 Prepared for weeding and cultivation operation
1.3 Conducted weeding and removal of “volunteer” plant
species
1.4 Determined compacted soil
1.5 Cultivated compacted soil
1.6 Conducted post weeding and soil cultivation operations
1.7 Used/operated tools and equipment properly
1.8 Used prescribed protective/safety gadgets

2. Resource The following resources should be provided:

Implications 2.1 Landscape area
2.2 Necessary tools and equipment
2.3 Relevant supplies and materials

3. Methods of Competency in this unit may be assessed through:

Assessment 3.1 Direct Observation with Oral Questioning
3.2 Interview
3.3 Portfolio

4. Context of 4.1 Competency maybe assessed in actual workplace or at

Assessment the designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 100

 UNIIT OF COMPETENCY : WATER/IRRIGATE PLANTS

UNIT CODE : AGR611379

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to maintain the health and vigor of the landscape plants
through proper watering/irrigation.

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Determine 1.1 Importance of water to 1.1 Importance of water 1.1 Determining
requirements growth and in watering/irrigating requirements of
of watering/ development of landscape plants watering/irrigating
irrigating landscape plants and 1.2 Requirements of 1.2 Knowing the
landscape the effects of water watering/irrigating importance of
plants stress (less or excess landscape plants water
water) to plants are 1.3 Landscape plants 1.3 Determining
recognized as per 1.4 Determine landscape plants
established practice. landscape plants suffering from less
1.2 Landscape plants suffering from less or excessive
suffering from less or or excessive watering
excessive watering are watering using some
determined using some visually observable
visually observable plant and soil
plant and soil conditions and/or
conditions and/or guidelines.
guidelines.

2. Prepare for 2.1 Amount and 2.1 Amount and 2.1 Preparing for
watering/ frequency of frequency of watering/irrigation
irrigation watering/irrigation of watering/irrigation 2.2 Determining
activity plants are determined 2.2 Tools, supplies and amount and
in accordance with equipment frequency of
LMS or as per 2.3 Prescribed watering/irrigation
instructions. protective/safety 2.3 Preparing tools,
2.2 Tools, supplies and devices supplies and
equipment needed are equipment
prepared based on the 2.4 Preparing
method of watering prescribed
and/or irrigation to be protective/safety
used. devices
2.3 Prescribed 2.5 Using prescribed
protective/safety protective/safety
devices are made devices
ready and available for
use.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 101

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
3. Conduct 3.1 Watering or irrigating of 3.1 Watering or irrigating 3.1 Conducting
watering/ plants is done in of plants watering/irrigation
irrigation of accordance with the 3.2 Irrigation tools and of plant
plant basic principles or equipment 3.2 Using irrigation
standard practice or as 3.3 Prescribed tools and
per instructions. protective/safety equipment
3.2 Watering/irrigation is gadgets 3.3 Using prescribed
performed using the protective/safety
irrigation tools and gadgets
equipment appropriate
to the methods
selected.
3.3 Task is performed
using the prescribed
protective/safety
gadgets.

4. Perform post- 4.1 Tools and equipment 4.1 Cleaning, 4.1 Understanding
watering/ are cleaned, maintenance and work procedures
irrigation maintained and stored storage of tools and 4.2 Participating in
activities as per instruction of in equipment teams and
accordance with LMS. 4.2 Maintenance of work contributing to
4.2 Maintenance of clean area team objectives
and safe area is 4.3 Documentation of 4.3 Communication
undertaken throughout work outputs skills in receiving
instructions and
and upon completion of
rendering even
work. simple oral and
4.3 Work outputs are written reports
recorded or reported to 4.4 Maintaining tools
concerned persons or and equipment
authority according to 4.5 Minimizing
industry practices. environmental
disturbances

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 102

 RANGE OF VARIABLES

VARIABLE RANGE
1. Importance of water May include:
to plants 1.1 Maintains of vital physiological processes in plants
1.2 Primary raw material for photosynthesis or food
manufacture
1.3 Maintains of turgidity of the cells
1.4 Helps in the translocation of nutrients, food and other
assimilates
1.5 Maintains the health conditions of the plant
2. Plant conditions May include:
Visually observable conditions of plants suffering from water
stress
2.1 Wilting and die back
2.2 Change in color and appearance of the leaves
2.3 Premature falling of leaves/defoliation
3. Soil conditions May include:
Visually observable conditions of soil suffering from water
stress
3.1 When dry
3.1.1 Too dusty
3.1.2 Cracks on soil
3.2 When waterlogged or over-watered
3.2.1 Too wet
3.2.2 Muddy
4. Amount and May include:
frequency of watering Determining when and how much to irrigate may include:
4.1 Observation of the conditions of the plant
4.2 Observation of the conditions of the soil
4.3 Use of moisture meter
5. Methods of May include:
watering/irrigation The methods of watering depend on the kind of landscape
plants/landscape areas and available facilities:
5.1 Overhead irrigation: overhead sprinkler, pop-up etc.
5.2 Drip irrigation
5.3 Furrow irrigation
5.4 Basin irrigation
6. Tools and equipment May include:
Depending on the method, the following may be needed:
6.1 Water hose with and without sprinklers
6.2 Water truck
6.3 Irrigation system installed
6.4 Plumbing tools
7. Protective/safety 7.1 Overalls
devices 7.2 Gloves
7.3 Hat/hard hat
7.4 Rain boots
7.5 Reflectorized vest (depends on the location of work)
8. Maintenance of clean May include:
and safe area 8.1 Keeping public access paths and roads clear of debris,
waste, tools and equipment
8.2 Disabling tools and equipment after use
8.3 Using signage and barriers where necessary
8.4 Removing debris and waste from the work area

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 103

 EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Determined requirements of watering/irrigating plants
1.2 Recognized importance of water to plants and the
consequent effects of less or over-watering
1.3 Distinguished plants needing watering and plants in
excess of watering or suffering from waterlogged
conditions
1.4 Prepared for watering/irrigation activity as per
instructions
1.5 Conducted watering/irrigation using the prescribed tools,
supplies and equipment and in accordance with
standard practice
1.6 Performed post-watering/irrigation activity

2. Resource The following resources should be provided:

Implications 2.1 Landscape area/landscape plants
2.2 Tools and equipment
2.3 Protective/safety gadgets

3. Methods of Competency in this unit may be assessed through:

Assessment 3.1 Direct Observation with Oral Questioning
3.2 Interview
3.3 Portfolio

4. Context of 4.1 Competency maybe assessed in actual workplace or at the

Assessment designated TESDA accredited Assessment Center.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 104

 UNIT OF COMPETENCY : CONTROL AND PREVENT PLANT PEST AND DISEASES

UNIT CODE : AGR611380

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to determine types of pests and diseases and their prevention
and control measures

PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Determine 1.1 Infested and diseased 1.1 Plant conditions, 1.1 Determining
requirements landscape plants are symptoms and signs requirements of
of preventing determined based on and other preventing and
and plant conditions, manifestation of controlling plant
controlling symptoms and signs infestation and pests and
plant pests and other infection diseases
and diseases manifestation of 1.2 Requirements of 1.2 Determining
infestation and preventing and infested and
infection. controlling plant
diseased
1.2 Pests and diseases pests and diseases
are identified and 1.3 Pests and diseases landscape plants
classified using general 1.4 Life cycle or various 1.3 Identifying and
classification life stages of pests classifying pests
guidelines. from eggs, larvae, and diseases
1.3 Life cycle or various life pupa and adult and 1.4 Determining life
stages of pests from their mode of attack cycle or various
eggs, larvae, pupa and or infestation life stages of pests
adult and their mode of 1.5 Life cycle or various from eggs, larvae,
attack or infestation are life stages and signs pupa and adult
known. and symptoms of and their mode of
1.4 Life cycle or various life plant diseases and attack or
stages and signs and their mode of attack infestation
symptoms of plant 1.6 Occupational Safety 1.5 Determining life
diseases and their and Health (OSH) cycle or various
mode of attack are hazards life stages and
known. signs and
1.5 Access to the site is symptoms of plant
determined in
diseases and their
consultation with
mode of attack
concerned persons or
authority. 1.6 Identifying
1.6 Occupational Health Occupational
and Safety (OHS) Safety and Health
hazards are identified, (OSH) hazards
risks assessed and 1.7 Assessing and
reported to concerned reporting risks
persons or authority.
2. Prepare for 2.1 Method of prevention 2.1 Method of 2.1 Preparing
application and control is prevention and application of
of pests and determined based on control pests and disease
disease types of pests and 2.2 Types of pests and prevention and
prevention diseases, their mode of diseases, their mode control measures
and control attack and extent of of attack and extent 2.2 Determining
measures infestation and of infestation and method of
infection. infection prevention and
control

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 105

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
2.2 Tools, equipment, 2.3 Tools, equipment, 2.3 Preparing tools,
supplies and materials supplies and equipment,
relevant to the method materials relevant to supplies and
of prevention and the method of materials relevant
control are prepared. prevention and to the method of
2.3 Prescribed safety and control prevention and
personal protective 2.4 Safety and personal control
equipment (PPE) is protective 2.4 Selecting
selected in accordance equipment (PPE)
prescribed safety
with work requirements.
and personal
protective
equipment (PPE)

3. Apply pest 3.1 Manual and biological 3.1 Manual and 3.1 Applying pest and
and disease method of prevention biological method of disease prevention
prevention and control of pest and prevention and and control
and control disease are applied control of pest and measures
measures whenever applicable. disease 3.2 Applying manual
3.2 In case of using 3.2 Chemical and bio- and biological
chemical and bio- pesticides- method of
pesticides, the frequency and prevention and
frequency and dosage dosage of control of pest and
of application is application disease
determined based on 3.3 Types of pests and 3.3 Determining
types of pests and diseases and extent chemical and bio-
diseases and extent of of attack pesticides, the
attack and in 3.4 Pest and disease frequency and
accordance with LMS prevention and dosage of
or manufacturer’s control measures application
recommendation. 3.5 OHS requirements 3.4 Applying pest and
3.3 Pest and disease 3.6 Fertilizer and disease prevention
prevention and control Pesticide Authority and control
measures are applied (FPA) guidelines measures
in accordance with to 3.7 Prescribed tools,
OHS requirements and supplies
Fertilizer and Pesticide
Authority (FPA)
guidelines.
3.4 Task is performed
using prescribed tools,
supplies and
appropriate
protective/safety
devices.

4. Perform post- 4.1 Tools and equipment 4.1 Cleaning, 4.1 Understanding
prevention are cleaned, maintenance and work procedures
and control maintained and stored storage of tools and 4.2 Participating in
measures according to LMS. equipment teams and
4.2 Maintenance of clean 4.2 Maintenance of work contributing to
and safe area is area team objectives
undertaken throughout 4.3 Documentation of 4.3 Communication
work outputs skills in receiving

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 106

 PERFORMANCE
CRITERIA REQUIRED REQUIRED
ELEMENT Italicized terms are
KNOWLEDGE SKILLS
elaborated in the
Range of Variables
and on completion of instructions and
work. rendering even
4.3 Work outputs are simple oral and
recorded and reported written reports
to concerned persons 4.4 Maintaining tools
or authority according and equipment
to industry practices. 4.5 Minimizing
environmental
disturbances

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 107

 RANGE OF VARIABLES

VARIABLE RANGE
1. Landscape plants May include:
1.1 Shrubs and hedges
1.2 Vines
1.3 Palms
1.4 Bamboos
1.5 Trees
2. Plant conditions May include:
2.1 Age/Stage of growth
2.2 Healthy and vigorous
2.3 Diseased/infected:
2.4 Infested
3. Symptoms, signs May include:
and other 3.1 Diseases
manifestations 3.2 Leaf spots
diseases 3.3 Anthracnose
3.4 Fruiting bodies
3.5 Presence of hyphae
3.6 Pests
3.6.1 Gall on leaves, stems, branches
3.6.2 Skeletonized, browsed/chewed leaves
3.6.3 Withering, die back etc
4. Pests and diseases May include:
4.1 Pests
4.1.1 Insect pests: Chewing, Sucking,
Girdling/Boring, etc.
4.1.2 Termites
4.1.3 Nematodes
4.2 Diseases
4.2.1 Parasitic fungus
4.2.2 Bacteria
4.2.3 Viruses
5. Methods of May include:
prevention and 5.1 Prevention
control 5.1.1 Species/individual (genetically superior)
selection
5.1.2 Pest and disease free
5.1.3 Cultural management
5.1.4 Sanitation
5.2 Control
5.3 Manual/mechanical
5.4 Chemical (systemic, broad spectrum, contact)
5.5 Biological- (insects, microorganisms)
5.6 Bio-pesticides
6. Tools, supplies and May include:
equipment 6.1 Backpack sprayer
6.2 Boom sprayer
6.3 Soil drencher
6.4 Pruning shears,
6.5 Pruning saws
7. Protective/safety May include:
gadgets 7.1 Overalls, gloves
7.2 Gas mask
7.3 Goggles
7.4 Reflectorized vest ( depends on location of work)
8. Maintenance of clean May include:
and safe area 8.1 Keeping public access paths and roads clear of debris,
waste, tools and equipment
8.2 Disabling tools and equipment after use

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 108

 8.3 Using signage and barriers where necessary
8.4 Removing debris and waste from the work area

EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Determined requirements for the prevention and control
of pests and diseases
1.2 Prepared for the application of pest and disease
prevention and control
1.3 Applied pest and disease prevention and control
measures
1.4 Conducted post-pest and disease prevention and
control operations
1.5 Performed tasks using appropriate tools, equipment and
safety/protective devices

2. Resource The following resources should be provided:

Implications 2.1 Landscape area/landscape plants
2.2 Tools, equipment, supplies and materials and
protective/safety devices
2.3 Instructions or guidelines

3. Methods of Competency in this unit must be assessed through:

Assessment 3.1 Direct Observation with Oral Questioning
3.2 Interview
3.3 Portfolio

4. Context of 4.1 Competency may be assessed individually in the actual

Assessment workplace or simulation environment in TESDA
accredited institutions.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 109

 SECTION 3 TRAINING ARRANGEMENTS
These standards are set to provide technical and vocational education and training
(TVET) providers with information and other important requirements to consider when
designing training programs for DOMESTIC WORK NC II.

3.1 CURRICULUM DESIGN

TESDA shall provide the training on the development of competency-based

curricula to enable training providers develop their own curricula with the components
mentioned below.

Delivery of knowledge requirements for the basic, common and core units of
competency specifically in the areas of mathematics, science/technology,
communication/language and other academic subjects shall be contextualized. To this
end, TVET providers shall develop a Contextual Learning Matrix (CLM) to accompany
the curricula.

Course Title: DOMESTIC WORK Level: NC II

Nominal Training Duration:

37 hours Basic Competencies

20 hours Common Competencies
90 hours Core Competencies
147 hours TOTAL

80 hours Supervised Industry Learning (SIL)

Elective Competencies
20 hours Assist in the care of animals
20 hours Provide animal care hygiene routines
15 hours Trim and prune landscape plants
15 hours Perform weeding and cultivation
12 hours Water/irrigate plants
14 hours Control and prevent plant pest and diseases
96 hours

Course Description:

This course is designed to provide the learner with knowledge, practical skills
and attitude, applicable in performing work activities involve in cleaning living room,
dining room, bedrooms, toilet and kitchen, washing and ironing clothes, linen and
fabric, preparing hot and cold meals/food, and providing food and beverage service.
This include classroom learning activities and practical work in actual work site or
simulation area.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 110

 The common competencies include maintain an effective relationship with
clients/customers, and manage own performance. It also includes basic competencies
such as, participate in workplace communication, work in a team environment, practice
career professionalism, and practice occupational health and safety procedures. The
common competency –Maintain an effective relationship with clients and customers
has been contextualized to include the provisions of Kasambahay law, e.g. standard
employment contract, rights and privileges, pre-employment requirements, working
conditions, barangay registrations, social and other benefits, etc.
It also has six (6) elective competencies as indicated below:
1. Assist in the care of animals (20 Hrs)
2. Provide animal care hygiene routines (20 Hrs)
3. Trim and Prune landscape plants (15 Hrs)
4. Perform weeding and cultivation (15 Hrs)
5. Water/irrigate plants (12 Hrs)
6. Control and prevent plant pest and diseases (14 Hrs)
The Elective competencies are additional core units of competencies that are
useful but not absolutely necessary for enhancing the mobility/employability of a
person. These competencies are considered important in the performance of the job
and may be drawn from among the units of competency in the TRs promulgated for
other sectors. Likewise, they are only taken depending on the need of the work
environment.

These Elective Competencies where selected from the core units of

competencies from the existing WTR in Landscape Installation and Maintenance
(Softscape) and one (1) NTR on Animal Care with two (2) units of competencies by
the Technical Experts invited during the development of the Training Regulation and
Competency-Based Curriculum for the Domestic Work NC II.

The Elective Competencies for Providing Care and Support for Infants,
Toddlers, Children, Elderly, People with Special Needs were not included because
these are highly specialized areas and are now in four separate Training Regulations
se. Hence, the learners should take the whole program as prescribed in the Training
Regulations.

Elective competencies are not mandatory for program registration. TVET

Institutions/Training Providers may opt to offer one or two or more competencies if they
have the available resources and facilities.

Upon completion of the course, the learners are expected to demonstrate the
above-mentioned competencies to be employed. To obtain this, all units prescribed for
this qualification must be achieve.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 111

 Course Delivery: Flexible Learning delivery with the following modes:

Blended Learning
• Online
- Synchronous using conferencing apps
- Asynchronous through LMS/CMS

• Offline
- Face to face demonstration

Distance Learning
• Modular self-paced

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 112

 BASIC COMPETENCIES
(37 HOURS)

Unit of Learning Assessment Nominal

Learning Activities Methodology
Competency Outcomes Approach Duration
1. Participate in 1.1. Obtain and • Describe Organizational policies • Group discussion • Oral evaluation 2 hours
workplace convey • Read: • Lecture • Written examination
communication workplace o Effective communication • Demonstration • Observation
information o Written communication
o Communication procedures and
systems
• Identify:
o Different modes of communication
o Medium of communication
o Flow of communication
o Available technology relevant to the
enterprise and the individual’s work
responsibilities
• Prepare different Types of question
• Gather different sources of information
• Apply storage system in establishing
workplace information
• Demonstrate Telephone courtesy
1.2. Perform duties • Read: • Group discussion • Oral evaluation 2 hours
following o Written notices and instructions • Lecture • Written examination
workplace o Workplace interactions and • Demonstration • Observation
instructions procedures
• Read instructions on work related
forms/documents
Perform workplace duties scenario
following workplace instructions

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
1.3. Complete • Describe Communication procedures • Group discussion • Oral evaluation 2 hours
relevant work and systems • Lecture • Written examination
related • Read: • Demonstration • Observation
documents o Meeting protocols • Role play
o Nature of workplace meetings
o Workplace interactions
o Barriers of communication
• Read instructions on work related
forms/documents
• Practice:
o Estimate, calculate and record
routine workplace measures
o Basic mathematical processes of
addition, subtraction, division and
multiplication
• Demonstrate office activities in:
o workplace meetings and
discussions scenario
• Perform workplace duties scenario
following simple written notices
• Follow simple spoken language
• Identify the different Non-verbal
communication
• Demonstrate ability to relate to people
of social range in the workplace
• Gather and provide information in
response to workplace requirements
• Complete work-related documents
2. Work in a team 2.1 Describe team • Discussion on team roles and scope • Lecture/ Discussion • Role Play 1 hour
environment role and scope • Participate in the discussion: • Group Work • Case Study
o Definition of Team • Individual Work • Written Test
o Difference between team and group • Role Play
o Objectives and goals of team

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Locate needed information from the
different sources of information
2.2 Identify one’s role • Role play : • Role Play • Role Play 1 hour
and responsibility o individual role and responsibility • Lecture/ • Written Test
within team • Role Play Discussion
o Understanding Individual
differences
• Discussion on gender sensitivity
2.3 Work as a team • Participate in group planning activities • Group work • Role Play 1 hour
member • Role play : Communication protocols • Role Play • Written Test
• Participate in the discussion of standard • Lecture/
work procedures and practices Discussion
3. Solve/address 3.1 Identify routine • Review of the current industry hardware • Group discussion • Case Formulation 1 hour
routine problems problems and software products and services • Lecture • Life Narrative
• Identify correctly the industry • Demonstration Inquiry (Interview)
maintenance, service and helpdesk • Role playing • Standardized test
practices, processes and procedures
• Make use of the industry standard
diagnostic tools
• Share best practices in determining
basic malfunctions and resolutions to
general problems in the workplace
• Analyze routine/procedural problems
3.2 Look for solutions • Review of the current industry hardware • Group discussion • Case Formulation 1 hour
to routine and software products and services • Lecture • Life Narrative
problems • Identify correctly the industry • Demonstration Inquiry (Interview)
maintenance, service and helpdesk • Role playing • Standardized test
practices, processes and procedures
• Make use of the industry standard
diagnostic tools

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Share best practices in determining
basic malfunctions and resolutions to
general problems in the workplace
• Formulate possible solutions to
problems and document procedures for
reporting
3.3 Look for solutions • Review of the current industry hardware • Group discussion • Case Formulation 1 hour
to routine and software products and services • Lecture • Life Narrative
problems • Identify correctly the industry • Demonstration Inquiry (Interview)
maintenance, service and helpdesk • Role playing • Standardized test
practices, processes and procedures
• Make use of the industry standard
diagnostic tools
• Share best practices in determining
basic malfunctions and resolutions to
general problems in the workplace
• Formulate possible solutions to
problems and document procedures for
reporting
4. Develop Career 4.1 Manage one’s • Demonstrate self-management • Discussion • Demonstration or 1 hour
and Life emotion strategies that assist in regulating • Interactive Lecture simulation with oral
Decisions behavior and achieving personal and • Brainstorming questioning
learning goals • Demonstration • Case problems
• Explain enablers and barriers in • Role-playing involving workplace
achieving personal and career goals diversity issues
• Identify techniques in handling negative
emotions and unpleasant situation in the
workplace such as frustration, anger,
worry, anxiety, etc.
• Manage properly one’s emotions and
recognize situations that cannot be
changed and accept them and remain
professional

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Recall instances that demonstrate self-
discipline, working independently and
showing initiative to achieve personal
and career goals
• Share experiences that show
confidence, and resilience in the face of
setbacks and frustrations and other
negative emotions and unpleasant
situations in the workplace
4.2 Develop • Enumerate strategies to improve one’s • Small Group • Demonstration or 1 hour
reflective attitude in the workplace Discussion simulation with oral
practice • Explain Gibbs’ Reflective Cycle/Model • Interactive Lecture questioning
(Description, Feelings, Evaluation, • Brainstorming • Case problems
Analysis, Conclusion, and Action plan) • Demonstration involving workplace
• Use basic SWOT analysis as self- • Role-playing diversity issues
assessment strategy
• Develop reflective practice through
realization of limitations, likes/ dislikes;
through showing of self-confidence
• Demonstrate self-acceptance and being
able to accept challenges
4.3 Boost self- • Describe the components of self- • Small Group • Demonstration or 1 hour
confidence and regulation based on Self-Regulation Discussion simulation with oral
develop self- Theory (SRT) • Interactive Lecture questioning
regulation • Explain personality development • Brainstorming • Case problems
concepts • Demonstration involving workplace
• Cite self-help concepts (e. g., 7 Habits • Role-playing diversity issues
by Stephen Covey, transactional
analysis, psycho-spiritual concepts)
• Perform effective communication skills –
reading, writing, conversing skills
• Show affective skills – flexibility,
adaptability, etc.

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Determine strengths and weaknesses

5. Contribute to 5.1 Identify • Identify different roles of individuals in • Interactive Lecture • Psychological and 1 hour
workplace opportunities to contributing to doing things better in the • Appreciative Inquiry behavioral
innovation do things better workplace • Demonstration Interviews
• Appreciate positive impacts and • Group work • Performance
challenges in innovation Evaluation
• Show mastery of the different types of • Life Narrative
changes and levels of participation in Inquiry
the workplace • Review of portfolios
• Discuss 7 habits of highly effective of evidence and
people third-party
workplace reports
of on-the-job
performance.
• Standardized
assessment of
character strengths
and virtues applied
5.2 Discuss and • Identify different roles of individuals in • Interactive Lecture • Psychological and 1 hour
develop ideas contributing to doing things better in the • Appreciative behavioral
with others workplace Inquiry Interviews
• Appreciate positive impacts and • Demonstration • Performance
challenges in innovation • Group work Evaluation
• Show mastery of the different types of • Life Narrative
changes and levels of participation in Inquiry
the workplace • Review of portfolios
• Discuss 7 habits of highly effective of evidence and
people third-party
• Communicate ideas through small group workplace reports
discussions and meetings of on-the-job
performance

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Standardized
assessment of
character strengths
and virtues applied
5.3 Integrate ideas • Identify different roles of individuals in • Interactive Lecture • Psychological and 1 hour
for change in the contributing to doing things better in the • Appreciative behavioral
workplace workplace Inquiry Interviews
• Appreciate positive impacts and • Demonstration • Performance
challenges in innovation • Group work Evaluation
• Show mastery of the different types of • Life Narrative
changes and levels of participation in Inquiry
the workplace • Review of portfolios
• Discuss 7 habits of highly effective of evidence and
people third-party
• Communicate ideas through small group workplace reports
discussions and meetings of on-the-job
• Demonstrate basic skills in data analysis performance.
• Standardized
assessment of
character strengths
and virtues applied
6. Present relevant 6.1 Gather data/ • Lecture and discussion on: • Group discussion • Oral evaluation 2 hours
information information o Organisational protocols • Lecture • Written Test
o Confidentiality and accuracy • Demonstration • Observation
o Business mathematics and • Role Play • Presentation
statistics
o Legislation, policy and procedures
relating to the conduct of
evaluations
• Reviewing data/ information
6.2 Assess gathered • Lecture and discussion on: • Group discussion • Oral evaluation 3 hours
data/ information o Data analysis techniques/ • Lecture • Written Test
procedures • Demonstration • Observation

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
o Organisational values, ethics and • Role Play • Presentation
codes of conduct • Practical exercises
o Trends and anomalies
• Computing business mathematics and
statistics
• Application of data analysis techniques
6.3 Record and • Lecture and discussion on: • Group discussion • Oral evaluation 3 hours
present o Reporting requirements to a range • Lecture • Written Test
information of audiences • Demonstration • Observation
o Recommendations for possible • Role Play • Presentation
improvements • Practical exercises
• Analysis and comparison of interim and
final reports’ outcomes
• Reporting of data findings
7. Practice 7.1 Identify OSH • Discussion regarding: • Lecture • Written Exam 1 hour
Occupational compliance - Hierarchy of Controls • Group Discussion • Demonstration
Safety and requirements - Hazard Prevention and Controls • Observation
Health Policies - Work Standards and Procedures • Interviews /
and Procedures - Personal Protective Equipment Questioning

7.2 Prepare OSH • Identification of required safety • Lecture • Written Exam 1 hour
requirements for materials, tools and equipment • Group Discussion • Demonstration
compliance • Handling of safety control resources • Observation
• Interviews /
• Questioning

7.3 Perform tasks in • Discussion of General OSH Standards • Lecture • Written Exam 2 hours
accordance with and Principles • Group Discussion • Demonstration
relevant OSH • Performing industry related work • Observation
policies and activities in accordance with OSH • Interviews /
procedures Standards • Questioning

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
8. Exercise 8.1 Identify the • Discussion on the process how • Lecture • Written Exam 1 hour
Efficient and efficiency and Environmental Policies coherence is • Group Discussion • Demonstration
Effective effectiveness of achieved • Simulation • Observation
Sustainable resource • Discussion on Necessary Skills in • Demonstration • Interviews /
Practices in the utilization response to changing environmental • Questioning
Workplace policies needs
- Waste Skills
- Energy Skills
- Water Skills
- Building Skills
- Transport Skills
- Material Skills
8.2 Determine • Discussion of Environmental Protection • Lecture • Written Exam 1 hour
causes of and Resource Efficiency Targets • Group Discussion • Demonstration
inefficiency • Analysis on the Relevant Work • Demonstration • Observation
and/or Procedure • Interviews /
ineffectiveness of • Questioning
resource
utilization
8.3 Convey inefficient • Identification of (re)training needs and • Lecture • Written Exam 1 hour
and ineffective usage of environment friendly methods • Group Discussion • Demonstration
environmental and technologies • Role Play • Observation
practices • Identification of environmental corrective • Demonstration • Interviews /
actions • Questioning
• Practicing Environment Awareness
9. Practice 9.1 Apply • Case studies on Best entrepreneurial • Case Study • Case Study 1 hour
Entrepreneurial entrepreneurial practices • Lecture/ • Written Test
Skills in the workplace best • Discussion on Quality procedures and Discussion • Interview
Workplace practices practices
• Case studies on Cost consciousness in
resource utilization

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
9.2 Communicate • Discussion on communicating • Lecture/ • Written Test 1 hour
entrepreneurial entrepreneurial workplace best practices Discussion • Interview
workplace best
practices
9.3 Implement cost- • Case studies on Preservation, • Case Study • Case Study 2 hours
effective optimization and judicious use of • Lecture/ • Written Test
operations workplace resources Discussion • Interview

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 COMMON COMPETENCIES
(20 HOURS)

Unit of Learning Assessment Nominal

Learning Activities Methodology
Competency Outcomes Approach Duration
1. Maintain an 1.1 Maintain a • Lecture and discussion on the following • Online • Demonstration 4 hrs.
effective professional topics: (Synchronous) with questioning
relationship with image o Uniform and personal grooming Group Discussion • Direct
clients/ requirements of the employer and and Interaction Observation
customers the client (Role Playing) • Oral Interview
(14 hrs.) o Professional Code of Conduct of a • Modular/ self- • Online Written
Household Worker paced learning Exams
o Professional Code of Ethics of a • Multimedia
Household worker Presentation
o Desirable traits of a Household • Online
worker Synchronous
o Uniform, equipment and Lecture
paraphernalia of a Household • Simulation
worker
o Power and Duties of a Household
worker
o Customer Relation
o Human Relation
o Value Formation
o Gender Awareness
o Courtesy and Discipline
o Kasambahay Law
- Standard Employment Contract
- Workers’ Rights and Privileges
- Pre-employment Requirements
- Working Conditions
- Barangay registrations
- Workers’ social and other
benefits

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
o Environment Control
- Proper waste management
- Reduce, Re-Use, Re-Cycle
- 5S
• Perform the following tasks:
o Maintain uniform and personal
grooming to assignment
requirements
o Maintain personal presence
according to employer standards
o Keep visible work area tidy and
uncluttered
o Store equipment according to
assignment requirements.
o Identify employment requirements
and worker’s right according to
existing rules

1.2 Meet • Lecture and discussion on the following • Online • Demonstration 5 hrs.
client/customer topics: (Synchronous) with questioning
requirements o Different client’s requirements Group Discussion • Direct
o Occupational Safety and Health and Interaction Observation
Requirement for the Assignment (Role Playing) • Oral Interviews
o Use of various means of • Modular/ self- • Online Written
communication (add’l) paced learning Exams
o Attention to detail when completing • Multimedia
client/employer documentation Presentation
o Interpersonal and communication • Online
skills in client contact assignments Synchronous
o Customer service skills required to Lecture
meet client/customer needs • Simulation

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 124

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Perform the following tasks: • Online • Demonstration
o Identify and understand client (Synchronous) with Questioning
requirements by referral to the Group Discussion • Direct
assignment instructions and Interaction Observation
o Meet client requirements according (Role Playing) • Oral interview
to the assignment instructions • Modular/ self-paced • Online Written
o Monitor and take appropriate action learning exams
on changes to client’s needs and • Multimedia
requirements Presentation
o Clear and comply all communication • Online
with the client or customer with Synchronous
assignment requirements. Lecture
• Simulation

1.3 Build credibility • Lecture and discussion on the following • Online • Demonstration 5 hrs.
with customers topics: (Synchronous) with Questioning
o Various Client’s requirements and Group Discussion • Direct
expectations and Interaction Observation
o Customer service skills required to (Role Playing) • Oral interview
meet client/ customer needs
• Modular/ self-paced • Online Written
- Punctuality
learning exams
- Customer Service
• Multimedia
- Telephone Technique
o Different causes of Presentation
clients/customers dissatisfactions • Online
o Problem Solving and Negotiation Synchronous
o Maintaining Records and reporting Lecture
related to security matters • Simulation

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Perform the following tasks:
o Adhere to client expectations
for reliability, punctuality and
appearance
o Identify, deal and record
possible causes of
client/customer dissatisfaction
according to employer policy
o Inform client fully of all
relevant security matters in a
timely manner and according
to agreed reporting
procedures

2. Manage own 2.1 Plan completion • Lecture and discussion on the following • Online • Demonstration 2 hrs.
performance of own workload topics: (Synchronous) with Questioning
(6 hrs.) o Time and task management Group Discussion • Direct
- Different task and priorities and Interaction Observation
- Planning and prioritizing tasks (Role Playing) • Oral interview
o Employer policy on performance • Modular/ self-paced • Online Written
management learning exams
o Indicators of appropriate • Multimedia
performance for each area of Presentation
responsibility • Online
o Capacity to plan and prioritize Synchronous
Lecture
workloads and requirements
• Simulation

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Perform the following tasks:
o Identify tasks accurately
o Allocate priority to each task
o Allocate time lines to each task
or series of tasks.
o Know and comply task’s
deadlines with whenever
possible.
o Know and complete work
schedules with agreed time
frames.
o Develop work plans according to
assignment requirements and
employer policy.
o Detail uncompleted work or
tasks and pass passed
responsibility for completion to
incoming shift or other
appropriate persons

2.2 Maintain quality • Lecture and discussion on the following • Online • Demonstration 2 hrs.
of performance topics: (Synchronous) with Questioning
o Maintaining personal performance Group Discussion • Direct
log and Interaction Observation
- Site and assignment requirements (Role Playing) • Oral interview
- Indicators of appropriate • Modular/ self-paced • Online Written
performance for each area of learning
responsibility exams

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
o Steps for improving or maintaining • Multimedia
performance Presentation
o Self-evaluation and monitoring skills • Online
• Perform the following tasks: Synchronous
o Monitor personal performance Lecture
continually against agreed
• Simulation
performance standards.
o Seek advice and guidance when
necessary to achieve or maintain
agreed standards
o Apply guidance from management to
achieve or maintain agreed
standards.
o Clarify and agree on standard of
work according to employer policy
and procedures.

2.3 Build credibility • Lecture and discussion on the following • Online • Demonstration 2 hrs.
with customers/ topics: (Synchronous) with Questioning
clients o Various Client’s expectations Group Discussion • Direct
o Customer service skills required to and Interaction Observation
meet client/ customer needs (Role Playing) • Oral interview
o Customer Service requirements • Modular/ self-paced • Online Written
o Problem Solving and Negotiation learning
o Protocols, policy on security exams
• Multimedia
matters
Presentation

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Perform the following tasks: • Online
o Adhere to client expectations Synchronous
for reliability, punctuality and Lecture
appearance • Simulation
o Identify, deal and record on
possible causes of
client/customer
dissatisfaction according to
employer policy.
o inform client fully of all
relevant security matters in a
timely manner

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 129

 CORE COMPETENCIES
(90 HOURS)

Unit of Learning Assessment Nominal

Learning Activities Methodology
Competency Outcomes Approach Duration
1. Clean living 1.1 Clean surfaces Lecture and discussion on the following • Computer- • Demonstration 4 hrs.
room, dining and floor topics: based/technology- with Questioning
room, bedroom, • Types/ Uses/ Functions of Cleaning based learning • Online Written
bathroom and Equipment, Supplies and Materials (online/offline) Examination
kitchen • Waste disposal procedures • Project-based
(24 hours) - Environmental risks learning/ Problem-
- Health and related effects of unclean based learning
areas • Modular/ self-
- Chemical and other solution related paced learning
effects and reactions for cleaning (digital/print
surfaces format)
• Types and Characteristics of • Multimedia
Floors/surfaces Presentation /print
• Method of Removing Suitable Dirt/ Stain materials
• Glass Types, including defects • Demonstration
• Methods of Identifying Stains, Mud, Dirt /practical
and Grease application
• Stain Removal Techniques • Individual/Group
• Procedures in Arranging Furniture Coaching
• Cleaning/polishing and Sweeping
materials and equipment
• Cleaning, polishing and sweeping
procedures
• Maintenance and storing of
cleaning/polishing equipment

Perform the following tasks:

• Use appropriate dirt removal/cleaning
equipment, supplies, materials,
procedures and techniques in

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
accordance with soil and litter types and
established procedures
• Remove all wastes from surface based
on procedures.
• Select and apply suitable maintenance
procedures based on identified floor
types and surface textures.
• Perform cleaning, polishing and
sweeping according to standard
operating procedures.
• Use cleaning, polishing and sweeping
equipment, supplies and materials
following safety procedures and
manufacturer’s specifications.
• Clean cleaning/polishing equipment
after use in accordance with relevant
safety procedures and manufacturer’s
instructions
• Store all cleaning, polishing, sweeping
materials and equipment as per
standard operating procedures (SOPs).
• Carry out routine maintenance is as per
SOPs.

1.2 Clean Lecture and discussion on the following • Computer- • Direct 4 hrs.
furnishing and topics: based/technology- Observation
fixtures • Procedures in cleaning, arranging based learning • Oral Interview
furniture: (online/offline) • Demonstration
- Aesthetics Principles • Project-based • Online Written
- Types and uses of cleaning agents learning/ Problem-
Exams
- Chemical reactions to other based learning
substance • Modular/ self-
- Chemical paced learning
compatibility/incompatibility

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Types and Characteristics of Furniture (digital/print
and Furnishings format)
• Procedures in cleaning maintaining • Multimedia
room furniture and furnishings Presentation /print
materials
Perform the following tasks: • Demonstration
• Clean furnishings and fixtures in /practical
accordance with standard operating application
procedures • Individual/Group
• Position furniture based on comfort and Coaching
convenience and room lay out
• Clean equipment after use in
accordance with relevant safety and
manufacturer’s instructions.
• Store all cleaning materials and
equipment following SOPs.
• Carry out or arrange routine
maintenance as per standard operating
procedures

1.3 Make up beds Lecture and discussion on the following • Computer- • Direct 2 hrs.
and cots topics: based/technology- Observation
• Types/classifications of Beds based learning • Demonstration
- Various bedding materials and (online/offline) • Oral Interview
accessories • Project-based • Online Written
- Styles and arrangements of beds learning/ Problem-
Exams
and accessories based learning
- Types of bed insects/parasites and • Modular/ self-
controls paced learning
• Procedures in Bed Making
- Principles of bed designs and
arrangements
- Basic principle of bed aesthetics

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Knowledge on different areas where dirt (digital/print
and dust can easily accumulate format)
• Linens and fabric • Multimedia
Presentation /print
Perform the following tasks: materials
• Air, free and vacuum mattress from dust • Demonstration
in accordance with SOPs. /practical
• Replace soiled linens and pillowcases in application
accordance with SOPs. • Individual/Group
• Center and miter linens when replaced Coaching
as per SOPs
• Make-up beds and cots according to
prescribed procedure

1.4 Clean bathroom Lecture and discussion on the following • Computer- • Direct 4 hrs.
topics: based/technology- Observation
• Procedures and safety in cleaning based learning • Demonstration
ceiling and other higher surfaces (online/offline) • Oral Interview
• Procedures in cleaning • Project-based • Online Written
toilets and bathrooms learning/ Problem-
- Materials/supplies for cleaning Exams
based learning
toilets and bathrooms • Modular/ self-
- Types of cleaning reagents for paced learning
toilets and bathrooms (digital/print
- Measurements of format)
chemicals/solutions formulations • Multimedia
- Chemical compatibility/in Presentation /print
compatibility materials
• Handling and disposing of chemical • Demonstration
- Reactions/effects of chemicals and /practical
other solutions to human health application
• Storage of cleaning equipment and
materials

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Chemical compatibility/incompatibility
• Chemical reactions on temperature

Perform the following tasks:

• Clean ceilings and walls in accordance
with standard operating procedures
and techniques.
• Wipe clean window edges and sills in
accordance with standard operating
procedures
• Scrub and disinfect bath tub, lavatory
and toilet bowls in accordance with
standard operating procedures and
techniques.
• Wash and clean accessories in
accordance with standard operating
procedures and techniques.
• Replenish bathroom supplies and
replace defective accessories as per
SOPs.
• Clean equipment after use in
accordance with manufacturer’s
instruction.
• Store all cleaning materials and
equipment in a safe place as per
SOPs.
• Carry out or arrange routine
maintenance as per standard
operating procedures

1.5 Sanitize rooms Lecture and discussion on the following • Computer- • Demonstration 3 hrs.
topics: based/technology- • Oral Interview

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 134

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Types of Sanitizing Agents based learning • Online Written
- Basic principle on identifying (online/offline) Exams
sanitizing agents (acid-based, • Project-based
alkaline-based, chlorine, iodine) learning/ Problem-
- Basic principle of formulating based learning
solutions • Modular/ self-paced
- Applications of various sanitizing learning
agents (digital/print format)
- Basic calculations on formulating • Multimedia
sanitizing agent solutions
Presentation /print
- Effects of sanitizing solutions/agents
materials
to equipment and metallic
components • Demonstration
• Standard Operating Procedures in /practical
Sanitizing Rooms application
• Disposal of sanitizing agents

Perform the following tasks:

• 100% accurately measure and mix
sanitizing agents in accordance with
relevant safety regulations.
• Dispose excess mixtures of sanitizing
agents according to environmental
requirements.
• Sanitize rooms in accordance with
standard operating procedures.
• Clean equipment after use in
accordance with manufacturer’s
instructions
• Store all cleaning materials and
equipment in a safe place as per SOPs

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 135

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Carry out or arrange routine
maintenance as per standard
operating procedures

1.6 Maintain clean Lecture and discussion on the following • Computer- • Direct 3 hrs.
room topics: based/technology- Observation
environment • Equipment operation and based learning • Demonstration
cleaning (online/offline) • Oral Interview
• Types of cleaning • Project-based • Online Written
equipment and maintenance learning/ Problem- Exams
procedures based learning
• Work planning and organization • Modular/ self-paced
• Waste disposal procedures: learning
- Classifications of wastes (digital/print format)
- Environmental protocols and • Multimedia
effects of wastes Presentation /print
- Safe handling of various wastes materials
• Procedures in moving/shifting furniture’s Demonstration
and other heavy appliances /practical
- Safety measures in moving/lifting application
heavy objects
- Effects on surfaces/floor of moving
heavy objects
- Using devices in moving/shifting
heavy objects

Perform the following tasks:

• Check and maintain all equipment and
cleaning paraphernalia according to
manufacturer’s instructions.
• Remove and dispose all wastes in
accordance with employer’s
requirements.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 136

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Shift all movable furniture and fittings to
allow access to hidden dust/waste/dirt
and as per SOPs.
• Check rooms regularly for
orderliness/tidiness in accordance with
employer’s requirements.

1.7 Clean kitchen Lecture and discussion on the following • Computer- • Demonstration 4 hrs.
topics: based/technology- • Direct
• Procedures in cleaning dishes, pots and based learning Observation
other kitchenware’s (online/offline) • Oral interview
- Basic principles of microorganisms • Project-based • Online Written
lived in kitchens learning/ Problem-
- Disinfecting kitchenware Exams
based learning
- Calculations and formulations of
kitchen cleaning solutions • Modular/ self-paced
learning
- Types of kitchen cleaning agents
(digital/print format)
• Procedures in cleaning Kitchen
• Multimedia
appliances and fixtures
Presentation /print
• Procedures in Cleaning Kitchen
materials
• Replenishing kitchen supplies
• Demonstration
Perform the following tasks: /practical
• Wash soiled dishes, pots, pans and application
linen in accordance with standard
operating procedures
• Store cleaned/dried dishes, pots and
pans as per standard operating
procedures
• Clean kitchen appliances in accordance
with standard operating procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 137

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Wipe kitchen fixtures, tables and chairs
in accordance with standard operating
procedures
• Mop and dry floor in accordance with
standard operating procedures
• Inspect and replenish kitchen supplies in
accordance with standard operating
procedures

2. Wash and iron 2.1 Check and sort Lecture and discussion on the following • Computer- • Demonstration 2 hrs.
clothes, linen clothes, linen and topics: based/technology- • Oral interview
and fabric fabric • Language Label (Fabric and based learning • Online Written
(16 Hours) Garments Labels) (online/offline) Exams
• Types of fabrics: • Project-based
(0 - Cotton learning/ Problem-
- Lenin based learning
- Tencel • Modular/ self-paced
- Acetate learning
- Silk (digital/print format)
- Blend • Multimedia
• Procedures in sorting laundry Presentation /print
• Prioritization of items according to the materials
cleaning process • Demonstration
• Principles and Procedures in Darning /practical
Holes and Tears application
• Hygiene, Health and Safety Issues • Individual/Group
Specific to Laundry Operations Coaching

Perform the following tasks:

• Sort soiled clothes, linen and fabrics
according to texture, color, size and
defects

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 138

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Prioritize sorted items according to
the cleaning process required ad the
urgency of the item
• Sew/darn defective clothing, linen
and fabric using appropriate threads
and stitches

2.2 Remove stains Lecture and discussion on the following • Computer- • Demonstration 2 hrs.
topics: based/technology- • Observation 1
• Types/Uses and Handling of Laundry based learning • Oral interview
Chemicals (online/offline) • Online Written
• Principles and Procedures in • Project-based Exams
Removing Stains learning/ Problem-
- Types of stain removing agents based learning
- Sources of stains how chemical • Modular/ self-paced
reacts on stains learning
- Chemical reactions on fabrics (digital/print format)
- Effects of laundry agents to human • Multimedia
body Presentation /print
• Safety measures related to laundry materials
chemicals and agents • Demonstration
• Types/Uses of Stain Removing Agents /practical
• Mixtures or Bleaching Solutions application
• Individual/Group
Perform the following tasks: Coaching
• Wear personal protective paraphernalia
in accordance with standard operating
procedures (SOPs)
• Use stain removing agents and
chemicals in accordance with
manufacturer’s instruction
• Treat and remove stains using correct
chemicals or agents

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 139

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Store all stain removing agents and
chemicals following safety procedures

2.3 Prepare Lecture and discussion on the following • Computer- • Oral interview 2 hrs.
washing topics: based/technology- • Online Written
equipment and • Safe working condition feature of based learning Exams
supplies laundry area (online/offline) • Demonstration
• Types and Uses of Washing Machines • Project-based
and Dryers learning/ Problem-
• Selecting washing machine/dryer based learning
operation according to garments types • Modular/ self-
• Safe electrical connections and outlets paced learning
• Observing washing machine (digital/print
capacity/limits format)
• Electrical current and effects on water • Multimedia
• Objects detrimental to/ causes Presentation /print
damage on washing machines materials
• Causes of washing machine/dryer • Demonstration
malfunctions /practical
• Standard Procedures in Checking and application
Preparing Washing Machine
• Individual/Group
• Procedures in Preparing Laundry
Coaching
Supplies and Materials
• Principles and procedures in washing,
drying, and ironing clothes, linen and
fabric
• Hygiene, Health and Safety Issues of
Specific Relevance to Laundry
Operations

Perform the following tasks:

• Clean and make ready the laundry
area at all times

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 140

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Prepare and make available
laundry supplies and materials at
all times
• Check and prepared washing
machine for operation per manual
procedures

2.4 Perform laundry Lecture and discussion on the • Computer- • Oral interview 4 hrs.
following topics: based/technology- • Online Written
• Washing operating selectors based learning exams
according types of clothes (online/offline) • Demonstration
and fabrics • Project-based
- Effects of wrong washing machine learning/ Problem-
operations on clothes/garments based learning
- Effects of improper amount of
• Modular/ self-paced
washing detergents on washed
learning
garments
(digital/print format)
- Measurements, calculations of
• Multimedia
detergents/ fabric conditioners
- Effects of fabric conditioners on Presentation /print
clothes/garments materials
- Effects/reactions of detergents to • Demonstration
allergies /practical
- Contaminations preventions application
• Laundry Operations • Individual/Group
• Procedures in Drying Coaching
Clothes, Linen and Fabric •
- Effects of drying to
microorganisms causing odors
- Effects of high temperatures on
bacteria and other
microorganisms
• Maintenance of Laundry Area

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 141

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
Perform the following tasks:
• Select correct laundry method is as
per SOPs
• Wash clothes, linen and fabric
according to the labeling codes and
washing instructions
• Use laundry equipment in accordance
with manufacturer’s instruction
• Free clothes, linen and fabric from stain,
dirt and unpleasant odor after washing
based on procedures
• Sun-dry/machine dry washed clothes,
linen and fabric as per instructions
• Free dried clothes, linen and fabric from
unpleasant odor and static cling
• Clean washing area in accordance with
safety and health procedures
• Clean equipment after use in
accordance with manufacturer’s
instructions
• Store all cleaning materials and
equipment following safety procedures
• Carry out or arrange routine
maintenance as per standard operating
procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 142

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
2.5 Dry clothes, Lecture and discussion on the following • Computer- • Direct 2 hrs.
linen and fabric topics: based/technology- Observation
• Types of drying machines based learning • Oral Interview
- Operating parameters (temp. (online/offline) • Online Written
range of operations) • Project-based Exams
- Load capacity and operating limits learning/ Problem-
• Procedures in Drying clothes, linen and based learning
fabric on dryers
• Modular/ self-paced
- Techniques on loading garments
learning
on dryers
(digital/print format)
Perform the following:
• Multimedia
• Dry wash clothes, linen and fabric
Presentation /print
according to procedures.
materials
• Prepare drying machine according to
procedure • Demonstration
• Remove dried clothes, linen and fabric /practical
when dryer bell rings or stops to application
prevent wrinkles and to minimize need • Individual/Group
for ironing. Coaching
• Dry clothes, linen and fabric without
wrinkles according to procedures

2.6 Iron clothes, Lecture and discussion on the following • Computer- • Demonstrations 4 hrs.
linens and topics based/technology- • Direct
fabrics • Types of flat irons based learning Observation
• Operating flat iron (online/offline) • Oral Interview
• Range of temperature per types of • Project-based • Online Written
fabrics/garments learning/ Problem- Exams
• Electric heating element based learning
• Electric heating element with steam • Modular/ self-paced
• Steam learning
• Effects of steam /water on garments (digital/print format)
during ironing

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 143

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Procedures in Ironing clothes, linen and • Multimedia
fabric Presentation /print
materials
Perform the following tasks: • Demonstration
• Do ironing in accordance to the /practical
standard procedures application
• Fold, place in a hanger and store • Individual/Group
ironed clothes, linens and fabrics in Coaching
designated cabinets as per instructions
• Store ironing equipment and materials
in the appropriate area following safety
procedures

3. Prepare hot and 3.1 Prepare Lecture and discussion the following topics: • Computer- • Demonstrations 4 hrs.
cold meals ingredients • Mise en Place based/technology- • Direct
(32 Hours) according to • Kitchen Utensils based learning Observation
recipes • Thawing Procedures (online/offline) • Oral Interview
• Food Safety and Sanitation • Project-based • Online Written
• Food Theory learning/ Problem- Exams
- Familiarization of Ingredients based learning
- Classification of Ingredients • Modular/ self-paced
- Substitution of Ingredients learning
- Units of Measurements (digital/print format)
- Ingredients and Recipes • Multimedia
- Personal Hygiene
Presentation /print
- Different cuts of meats/poultry/fish,
fruits and vegetables materials
• Demonstration
Perform the following tasks: /practical
• Purchase ingredients in application
accordance with purchase list. • Individual/Group
• Check “Mise en place” as per Coaching
SOPs

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 144

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Prepare thawing according to
procedures.
• Prepare meat according to
procedures and prescribed recipe
• Prepare vegetables according to
the manner of preparation.
• Prepare seafood according to
method of preparation

3.2 Cook meals and Lecture and discussion on the following • Computer- • Demonstrations 4 hrs.
dishes according topics based/technology- • Direct
to recipes • Recipes based learning Observation
• Food Safety Hazard (online/offline) • Oral Interview
• Procedures and methods in cooking • Project-based • Online Written
- Soup learning/ Problem- Exams
- Stock and Sauce Preparation based learning
- Vegetable dishes
• Modular/ self-paced
- Meat dishes learning
- Seafood dishes (digital/print format)
- Pasta grain and farinaceous dishes • Multimedia
Presentation /print
Perform the following tasks: materials
• Demonstrate basic skills of cooking • Demonstration
soup /practical
• Observe/apply safety measures in
application
cooking soup throughout the activity
Individual/Group
• Cook vegetable dishes according to
Coaching
recipe
• Cook meat dishes according to culinary
methods
• Cook poultry and game dishes
according to recipe

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 145

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Cook sea food dishes according to
recipe
• Cook egg dishes according to client’s
preference
• Cook pasta grain and farinaceous
dishes according to recipe

3.3 Present cooked Lecture and discussion on the following • Computer- • Demonstrations 4 hrs.
dishes topics based/technology- • Direct
• Tools, utensils and equipment used in based learning Observation
accordance with the standard (online/offline) • Oral Interview
• Project-based
requirement/ • Online Written
manuals learning/ Problem-
Exams
based learning
• Methods of Cooking
• Modular/ self-paced
- Meat Dishes Preparation
learning
- Poultry Dishes Preparation (digital/print format)
- Fish Dishes Preparation • Multimedia
- Seafood Dishes Preparation Presentation /print
- Vegetable Dishes Preparation materials
• Food Quality and Safety Hazard • Demonstration
• Handling Food /practical
• Food Costing and Portioning application
• Food Storage Individual/Group
Coaching
Perform the following tasks:
• Demonstrate Basic skills of cooking
dishes
• Develop and correct presentation of
cooked dishes in accordance with SOPs
• Maintain and check food quality as per
SOPs

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 146

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Ensure time and temperature condition
of foods before serving based on
freezing temperature
• Observe/apply safety measures in
cooking meat and vegetable dishes
throughout the activity

3.4 Prepare sauces, Lecture and discussion on the following • Computer- • Demonstrations 4 hrs.
dressings and topics: based/technology- • Oral Interview
garnishes • Mise and Place based learning • Online Written
• Methods of preparing (online/offline) Exams
- Sauces • Project-based
- Garnishes learning/ Problem-
- hot and cold dressing based learning
• Types of Sauces • Modular/ self-paced
- Ingredients and recipes learning
- Methods of Cooking (digital/print format)
- Proper Storage of Sauces • Multimedia
Presentation /print
Perform the following tasks: materials
• Prepare materials, equipment/utensils • Demonstration
prior to preparation of sauces, dressings /practical
and garnishes as per SOPs application
• Prepare sauces, garnishes, hot and cold • Individual/Group
dressing as per SOPs Coaching

3.5 Prepare Lecture and discussion on the following • Computer- • Demonstration 4 hrs.
appetizers topics: based/technology- • Oral Interview
• Kinds and preparation of based learning • Online Written
- D’oeuvres (online/offline) Exams
- Canape’s
- Finger Foods

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 147

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Kinds of Appetizer • Project-based
- Importance of Appetizer learning/ Problem-
- Familiarization of ingredients based learning
according to recipes • Modular/ self-paced
- Personal Hygiene learning
(digital/print format)
Perform the following tasks • Multimedia
• Prepare d’oeuvres according to Presentation /print
requirement and preference of client materials
• Prepare canape’s according to • Demonstration
requirement for preference of client /practical
• Prepare finger foods according to application
requirement or preference of client • Individual/Group
• Prepare appetizers according to recipe Coaching
requirement/procedure
• Properly arrange and serve appetizers
on the platter/tray

3.6 Prepare Lecture and discussion on the following • Computer- • Direct Observation 4 hrs.
desserts and topics: based/technology- • Oral Interview
salads • Preparation of Desserts and Salads based learning • Online Exams
• Kinds of Dessert’s (online/offline)
- Sherbet’s, ices and ice cream • Project-based
- Fruit desserts learning/ Problem-
- Pastry desserts based learning
- Mousse • Modular/ self-paced
• Kinds of Salad’s learning
- Cold salads and molded salads (digital/print format)
• Multimedia
Perform the following tasks: Presentation /print
• Use materials, equipment/utensils for materials
cooking are prepared as per SOPs

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 148

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Prepare sherbets, ices and ice cream in • Demonstration
accordance with prescribed procedures /practical
• Prepare fruit desserts as per prescribed application
procedures • Individual/Group
• Prepare pastry desserts as per Coaching
prescribed procedures.
• Prepare mousse as per prescribed
procedures.
• Prepare and mold cold salads as per
prescribed procedures

3.7 Prepare Lecture and discussion on the following • Computer- • Demonstration 4 hrs.
sandwiches topics: based/technology- • Oral Interview
• Types of Sandwiches based learning • Online Exams
• Procedures in Preparing Sandwiches (online/offline)
• Project-based
Perform the following tasks: learning/ Problem-
• Prepare hot sandwiches as per SOPs based learning
• Prepare cold dressings as per SOPs • Modular/ self-paced
• Prepare hot sauces as per SOPs learning
• Prepare cold sauces as per SOPs (digital/print format)
• Prepare, arrange and serve properly • Multimedia
sandwiches on a platter Presentation /print
• Observe/apply proper hygiene materials
throughout the activity • Demonstration
/practical
application
• Individual/Group
Coaching

3.8 Store excess Lecture and discussion on the following • Computer- • Demonstration 4 hrs.
food and topics: based/technology-

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 149

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
ingredients and • Food storage based learning • Oral Interview
Convert • Methods of storing food and ingredients (online/offline) • Online Exams
unconsumed • Conversion of unconsumed food into • Project-based
cooked food new dishes learning/ Problem-
based learning
Perform the following tasks • Modular/ self-paced
• Store unconsumed cooked food learning
according to procedures (digital/print format)
• Store excess ingredients according to • Multimedia
client’s requirement Presentation /print
• Implement proper method of materials
refrigeration as per SOPs • Demonstration
• Implement proper storing of dry and wet /practical
food/ingredients in accordance with application
SOPs • Individual/Group
• Convert/transform unconsumed cooked Coaching
food into new dishes as per SOPs
• Freeze at zero degrees F temperature
packed/wrapped uncooked foods in
accordance with SOPs
• Prepare packed/wrapped food for
storage as per SOPs
• Maintain uncooked food at proper
temperature and as per SOPs
• Observe/apply proper hygiene
throughout the activity

4. Provide food 4.1 Prepare dining Lecture and discussion on the following • Computer- • Simulation 5 hrs.
and beverage area topics: based/technology- • Demonstration
service • Principles and method of table setting based learning • Oral Interview
(18 hours) • Types and uses of China wares, (online/offline) • Online Exams
glassware, silver ware

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 150

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Types and uses of crockery, cutlery and • Project-based
condiments learning/ Problem-
• Principles and methods of serving based learning
• Preparation of dining area • Modular/ self-paced
learning
Perform the following tasks: (digital/print format)
• Check dining area for cleanliness prior • Multimedia
to service in accordance with standard Presentation /print
operating procedures and when materials
required, take corrective actions • Demonstration
• Prepare and adjust dining /practical
environment to ensure comfort and application
ambience of client and as appropriate • Individual/Group
• Set up furniture in accordance with Coaching
standard operating procedures
• Check tables and table settings for
stability, and easy access to client and
at all times
• Check and prepare equipment for
service and as per SOPs
• Follow standard operating procedure
in setting-up furniture and in preparing
equipment for service
• Observe/apply safety measures in
preparing dining area are throughout
the activity

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 151

 4.2 Set-up table Lecture and discussion on the following • Computer- • Simulation 5 hrs.
topics: based/technology- • Demonstration
• Setting-up table based learning • Oral Interview
• Table cloth and appointments (online/offline) • Online Exams
• Napkin folding • Project-based
• Clearing table learning/ Problem-
• Cleaning the table and changing soiled based learning
ashtrays. • Modular/ self-paced
• Table manners and etiquette learning
• Waste minimization and environmental (digital/print format)
techniques • Multimedia
• Safety practices Presentation /print
• Codes and regulation materials
• Demonstration
Perform the following tasks: /practical
• Inspect the table as to cleanliness and application
its condition • Individual/Group
• Select, inspect and prepare the table Coaching
cloth as to cleanliness and without
creases.
• Lay the table drop cloth on the table
accordingly
• Fold and lay serviettes on the table
• Prepare centerpiece with necessary
tools and materials and place on the
table
• Select required table appointments
according to the style of table service
required
• Set up the required table appointments
on the table
• Present and serve the aperitif/pre-food
service wine from the right side of the
guest/employer

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 152

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Serve the food and drink according to
the menu of the day
• Buss out the table appointments from
the right side of the guest/employer
when he/she is done with the particular
food served
• Clean and store all table appointments,
tools and equipment used during the
service in accordance to the standard
procedures
• Clean and sanitize area

4.3 Prepare coffee • Choose, prepare and inspect coffee • Computer- • Simulation
and other maker and other equipment as to based/technology- • Demonstration
beverages cleanliness and functionality and based learning • Oral Interview
according to standard operating (online/offline) • Online Exams
procedure • Project-based
• Set-up coffee filter according to learning/ Problem-
standard procedure based learning
• Measure the required coffee granules
• Modular/ self-paced
and water learning
• Operate coffee maker according to (digital/print format)
standard operating procedures • Multimedia
• Select wine according to menu to be Presentation /print
served
materials
• Prepare other beverages according to
• Demonstration
employer’s preference
/practical
• Serve coffee/tea at the right side of the
guest/employer with appropriate application
temperature • Individual/Group
• Present and serve wine according to Coaching
the standard procedures

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 153

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Present and serve other beverages
• Buss out the coffee and other
beverages from the right side of the
guest/employer
• Clean and store the coffee maker
accordingly

4.4 Serve food and Lecture and discussion on the following • Computer- • Simulation 6 hrs.
beverage topics: based/technology- • Demonstration
• Serving techniques and standards based learning • Oral Interview
• Food handling and safety (online/offline) • Online Exams
• Table serving • Project-based •
• Types of foods, beverages and learning/ Problem-
garnishing based learning
• Refilling water • Modular/ self-paced
• Washing and handling of fresh fruits learning
(digital/print format)
Perform the following tasks: • Multimedia
• Check foods for completeness and Presentation /print
correctness before serving. materials
• Place and carry foods on the tray using • Demonstration
the left hand and in accordance with /practical
food and beverage serving procedures. application
• Serve foods from the left side using the • Individual/Group
left hand in serving as per SOPs Coaching
• Fill/refill water goblets from the right
side without spilling as per SOPs.
• Take and inspect beverage from the
bar/kitchen for complete garnishing (if
any).

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 154

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Serve beverage on a bar tray from the
right side of the client being served as
per SOPs.
• Follow proper sequence in serving
food from lightest to heaviest.

4.5 Clear table Lecture and discussion on the following • Computer- • Simulation 2 hrs.
topics based/technology- • Demonstration
• Plate Clearing and Carrying based learning • Oral Interview
Techniques (online/offline) • Online Exams
• Waste Minimization and Environmental • Project-based •
Techniques learning/ Problem-
• Safety Practices based learning
• Codes and Regulations • Modular/ self-paced
learning
Perform the following tasks: (digital/print format)
• Ask clients politely if they are finished • Multimedia
as per SOPs. Presentation /print
• Buss out soiled plates/flat wares from materials
the right side of the family members • Demonstration
and bring to the washing station/area /practical
as per SOPs.
• Crumb table as per standard operating application
procedure. • Individual/Group
• Remove side plates and knives from Coaching
the table as per SOPs.
• Remove condiments/shakers and other
soiled items from the table as per
SOPs.
• Replaced ashtrays as per SOPs.
• Additional requests are asked politely
from clients as per SOPs.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 155

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Check clients’ needs from time to time
until they move out from the dining area
as per SOPs.
• Crumb table as per standard operating
procedure.
• Remove side plates and knives from
the table as per SOPs.
• Remove condiments/shakers and
other soiled items from the table as
per SOPs
• Replace ashtrays as per SOPs.
• Ask additional requests politely from
clients as per SOPs.
• Check clients’ needs from time to time
until they move out from the dining
area as per SOPs.
• Observe/apply safety measures in
setting-up and clearing the area
throughout the activity.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 156

 ELECTIVE COMPETENCIES
(96 HOURS)

Unit of Learning Assessment Nominal

Learning Activities Methodology
Competency Outcomes Approach Duration
1. Assist in the 1.1 Explore Lecture and discussion on the following • Computer- • Simulation
care of animals workplace topics based/technology- • Demonstration
(20 hours) activities and • Relevant organizational policies and based learning • Oral Interview
basic procedures, including OHS and (online/offline) • Online Exams
terminology emergency procedures, animal welfare • Project-based
and waste disposal requirements learning/ Problem-
• Industry terminology in animal care based learning
workplace activities • Modular/ self-paced
learning
Perform the following tasks: (digital/print format)
• Use industry terminology to describe • Multimedia
and identify animal care workplace Presentation /print
activities materials
• Identify and rank animal care workplace • Demonstration
tasks in order of importance to animal /practical
wellbeing and general health application
• Identify potential Occupational Safety • Individual/Group
and Health (OSH) risks when working Coaching
with animals and reporting requirements
confirmed
• Confirm daily workplace information and
documentation requirements with
supervisor

1.2 Maintain a clean Lecture and discussion on the following • Computer- • Simulation
workplace topics: based/technology- • Demonstration
• Cleaning techniques and related safety based learning • Oral Interview
issues for general workplace and animal (online/offline) • Online Exams
housing

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 157

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Handling waste and disposal • Project-based
• Safe work practices learning/ Problem-
• Workplace hygiene standards, based learning
disinfectants, cleaning agents, cleaning • Modular/ self-paced
techniques and cleaning equipment and learning
materials. (digital/print format)
• Multimedia
Perform the following tasks: Presentation /print
• Clean floors benches and other flat materials
areas in accordance with workplace • Demonstration
protocols /practical
• Clean animal housing areas are in application
accordance with workplace protocols • Individual/Group
• Dispose of waste and soiled bedding in Coaching
accordance with workplace protocols

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 158

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
1.3 Assist in feeding Lecture and discussion on the following • Computer- • Simulation
animals topics: based/technology- • Demonstration
• Animal temperaments and behaviors based learning • Oral Interview
related to the associated hazards and (online/offline) • Online Exams
risks to animals and staff during animal • Project-based •
feeding and cleaning of housing learning/ Problem-
• Basic nutritional requirements for based learning
animals, including water • Modular/ self-paced
• Basic awareness of natural animal learning
behavior relating to the characteristics of (digital/print format)
the species, age, health status and • Multimedia
social needs Presentation /print
• Types of food and food supplements materials
and their basic role in animal diets • Demonstration
• Feeding paraphernalia and equipment /practical
• Cleaning and storing of materials application
• Individual/Group
Perform the following tasks: Coaching
• Identify and categorize food stuffs for
specific animal dietary needs
• Use equipment in food preparation and
make distribution ready for use
• Provide assistance to experienced staff
in the preparation and distribution of
meals
• Clean and store equipment and
materials in accordance with
organizational policies and procedures

1.4 Report basic Lecture and discussion on the following • Computer- • Simulation
animal behavior topics: based/technology- • Demonstration
and health status • Oral Interview

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 159

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Basic awareness of natural animal based learning • Online Exams
behavior relating to the characteristics of (online/offline)
the species, age, health status and • Project-based
social needs learning/ Problem-
• Organizational Policies and Procedures based learning
• Safe work practices • Modular/ self-paced
learning
Perform the following tasks: (digital/print format)
• Identify characteristics of animal • Multimedia
behavior Presentation /print
• Identify signs of healthy, sick or materials
distressed animals and report behavior • Demonstration
and health status to supervisor /practical
application
• Individual/Group
Coaching

2. Provide animal 2.1 Confirm Lecture and discussion on the following • Computer- • Simulation
care hygiene workplace topics: based/technology- • Demonstration
routines animal care • Organization policies, procedures and based learning • Oral Interview
(20 hours) routine requirements, including OHS and (online/offline) • Online Exams
schedules emergency procedures • Project-based
• Daily, weekly and periodical workplace learning/ Problem-
routine schedules based learning
• Workplace responsibilities • Modular/ self-paced
learning
Perform the following tasks: (digital/print format)
• Identify and confirm daily, weekly and • Multimedia
periodical workplace routine schedules Presentation /print
with (supervisor) or appropriate materials
household staff • Demonstration
• Clarify personal workplace /practical
responsibilities application

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 160

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Collect and update workplace schedule • Individual/Group
and recording documents as required Coaching

2.2 Check animals Lecture and discussion on the following • Computer- • Simulation
topics: based/technology- • Demonstration
• Animal temperaments and behaviors based learning • Oral Interview
related to the associated hazards and (online/offline) • Online Exams
risks to animals and staff during animal • Project-based
handling and cleaning of housing learning/ Problem-
• Basic awareness of natural animal based learning
behavior relating to the characteristics of • Modular/ self-paced
the species, age, health status and learning
social needs (digital/print format)
• Common diseases, ailments, injuries • Multimedia
and other impacts on animal health and Presentation /print
wellbeing materials
• Indicators of poor response to treatment • Demonstration
or management of young, ill, injured or /practical
compromised animals application
• Protocols, legal and ethical • Individual/Group
considerations in documenting Coaching
observations, measurements,
treatments and decisions on animal care
• Safe animal handling techniques and
procedures
• Terminology used to identify animals
and describe their behavior

Perform the following tasks:

• Clarify animals under personal
responsibility during (shift) household
work.

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Verify animal status via records or verbal
reports.
• Count animals and note basic behavior
at beginning of (shift) household work.
• Report changes in animal numbers,
behavior or condition to (supervisor)
appropriate household staff
• Check animals under personal
responsibility and report status.

2.3 Maintain a clean Lecture and discussion on the following • Computer- • Simulation
workplace topics: based/technology- • Demonstration
• Animal housing cleaning techniques and based learning • Oral Interview
equipment (online/offline) • Online Exams
• Organization policies, procedures and • Project-based
requirements, including OHS and learning/ Problem-
emergency procedures based learning
• Regulations relating to the disposal of • Modular/ self-paced
hazardous waste learning
• Safe use of chemicals and cleaning (digital/print format)
agents • Multimedia
• Workplace hygiene standards, Presentation /print
disinfectants, cleaning agents, cleaning materials
techniques and cleaning equipment and • Demonstration
materials /practical
application
• Individual/Group
Coaching

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 162

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
Perform the following tasks:
• Clean floors benches and other flat
areas in accordance with workplace
(protocols) SOPs
• Clean animal housing areas in
accordance with workplace (protocols)
SOPs
• Dispose waste and soiled bedding of in
accordance with workplace (protocols.)
SOPs
• Identify and report damage housing and
equipment
• Complete post-cleaning procedures

2.4 Complete Lecture and discussion on the following • Computer- • Simulation

hygiene topics: based/technology- • Demonstration
practices for • Animal care and hygiene principles based learning • Oral Interview
animals • Animal housing cleaning techniques and (online/offline) • Online Exams
equipment • Project-based
• Animal temperaments and behaviors learning/ Problem-
related to the associated hazards and based learning
risks to animals and staff during animal • Modular/ self-paced
handling and cleaning of housing learning
• Basic animal grooming and techniques (digital/print format)
• Multimedia
Presentation /print
materials

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 163

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
Perform the following tasks: • Demonstration
• Identify and practice hygiene control /practical
methods for a range of animals application
• Perform basic animal hygiene inspection • Individual/Group
and are identify cleaning needs of
nominated animals Coaching
• Bath or clean animals under supervision
• Determine grooming techniques in
accordance with individual animal
requirements
• Groom animals according to individual
needs under supervision

2.5 Complete post- Lecture and discussion on the following • Computer- • Simulation
hygiene care of topics: based/technology- • Demonstration
animals • Common diseases, ailments, injuries based learning • Oral Interview
and other impacts on animal health and (online/offline) • Online Exams
wellbeing • Project-based
• Protocols, legal and ethical learning/ Problem-
considerations in documenting based learning
observations, measurements, • Modular/ self-paced
treatments and decisions on animal care learning
• Cleaning and storing of washing (digital/print format)
equipment • Multimedia
• Cleaning and storing of grooming Presentation /print
equipment materials
• Checking and reporting of damage tools • Demonstration
/practical
Perform the following tasks: application
• Return animals to housing. • Individual/Group
• Clean and store washing equipment Coaching
• Clean, check and store grooming tools
• Report damaged tools to (supervisor.)
appropriate household staff.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 164

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Audit and document supplies in
accordance with workplace procedures.

3. Trim and prune 3.1 Identify trimming Lecture and discussion on the following • Computer- • Simulation
landscape and pruning topics: based/technology- • Demonstration
plants requirements • Types of landscape plants, their based learning • Oral Interview
(15 hours) characteristics and growth habit (online/offline) • Online Exams
• Techniques, principles and procedures • Project-based
of trimming and pruning applicable to learning/ Problem-
plant types and plant factors, based learning
environmental and cultural
• Modular/ self-paced
considerations and objectives of the
tasks learning
• Effects of trimming and pruning (digital/print format)
operations on plant growth and • Multimedia
development Presentation /print
• Functions and uses of tools and materials
equipment • Demonstration
• Hygiene practices and plant health /practical
principles relevant to trimming and application
pruning
• Individual/Group
Perform the following tasks: Coaching
• Distinguish landscape plants and their
parts that are in need of trimming and
pruning according to landscape
maintenance standards (LMS)
• Determine purpose and method of
pruning according to LMS
• Locate utility services using site plans
and in consultation with concerned
persons or authority
• Determine access to the site in
consultation with concerned persons or
authority

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 165

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Identify Occupational Safety and Health
(OSH) hazards, assess and report risks
to concerned persons or authority

3.2 Prepare for Lecture and discussion on the following • Computer- • Simulation
trimming and topics: based/technology- • Demonstration
pruning • Tools, supplies and equipment based learning • Oral Interview
operations preparation (online/offline) • Online Exams
• Functions and uses of tools and • Project-based
equipment learning/ Problem-
• Pre-operational and safety checks on based learning
tools and equipment
• Modular/ self-paced
• Selection, usage and maintenance of
prescribed safety and personal learning
protective equipment (PPE). (digital/print format)
• Multimedia
Perform the following tasks Presentation /print
• Prepare tools, supplies and equipment materials
in accordance with the work
requirements
• Carry out pre-operational and safety
checks on tools and equipment
according to manufacturer’s
specifications and industry work
practices
• Select, use and maintain prescribed
safety and personal protective
equipment (PPE)

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 166

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
3.3 Perform Lecture and discussion on the following • Computer- • Simulation
trimming and topics: based/technology- • Demonstration
pruning • Types of landscape plants, their based learning • Oral Interview
characteristics and growth habit (online/offline) • Online Exams
• Techniques, principles and procedures • Project-based
of trimming and pruning applicable to learning/ Problem-
plant types and plant factors, based learning
environmental and cultural
considerations and objectives of the • Modular/ self-paced
tasks learning
• Effects of trimming and pruning (digital/print format)
operations on plant growth and • Multimedia
development Presentation /print
• Functions and uses of tools and materials
equipment • Demonstration
• Hygiene practices and plant health /practical
principles relevant to trimming and application
pruning
• Individual/Group
Perform the following tasks Coaching
• Install safety and warning devices
around the site during and between
work periods
• Trim and prune landscape plants in
accordance with work program and LMS
• Do trimming and pruning of landscape
plants using prescribed tools and
equipment
• Apply sterilizing agent/compound on
pruning wounds in accordance with LMS
• Conduct tasks using appropriate PPE

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 167

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
3.4 Perform post- Lecture and discussion on the following • Computer- • Simulation
trimming and topics: based/technology- • Demonstration
pruning activities • Waste management based learning • Oral Interview
• Manual handling techniques used in
lifting or moving heavy loads
(online/offline) • Online Exams
• Cleaning, maintenance, and storage of • Project-based
tools and equipment learning/ Problem-
• Maintenance of work area based learning
• Documentation of work outputs • Modular/ self-paced
learning
Perform the following tasks: (digital/print format)
• Collect and dispose trimming and • Multimedia
pruning wastes from the site in Presentation /print
accordance with environmental materials
standards and LMS • Demonstration
• Use recommended manual handling
techniques when lifting or moving heavy /practical
loads application
• Clean, maintain and store tools and • Individual/Group
equipment according to LMS. Coaching
• Undertake maintenance of clean and
safe area throughout and on completion
of work
• Record or report work outputs to
concerned persons or authority
according to industry practices

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 168

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
4. Perform 4.1 Determine Lecture and discussion on the following • Computer- • Simulation
weeding and requirements for topics: based/technology- • Demonstration
cultivation weeding and • Requirements for weeding and based learning • Oral Interview
(15 hours) cultivation cultivation activity
• Recognition of the effects of weeds and (online/offline) • Online Exams
activity • Project-based
undesirable “volunteer” species
(invaders) on landscape plants learning/ Problem-
based learning
• Knowledge in distinguishing weeds and
undesirable “volunteer” species • Modular/ self-paced
learning
• Landscape area (digital/print format)
• Multimedia
Perform the following tasks:
Presentation /print
• Identify weed species and “volunteer”
materials
plants (“’invaders”) that are out-of-place
and considered undesirable in the • Demonstration
landscape based on specific landscape /practical
maintenance guidelines or as per application
instructions • Individual/Group
• Identify landscape areas needing Coaching
weeding and cultivation based on
instructions or in accordance with LMS

4.2 Prepare for Lecture and discussion on the following • Computer- • Simulation
weeding and topics: based/technology- • Demonstration
cultivation • List of weeds and “volunteer plants” based learning • Oral Interview
operation • Map of specific landscape areas
• Method and purpose of weeding
(online/offline) • Online Exams
• Tools, supplies and equipment • Project-based
• Safety protective devices learning/ Problem-
based learning
Perform the following tasks: • Modular/ self-paced
• Prepare and secure list of weeds and learning
“volunteer plants” and the map of (digital/print format)
specific landscape areas

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 169

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Determine method and purpose of • Multimedia
weeding based on the type of weed Presentation /print
species and out-of-place “volunteer” materials
species
• Made ready and available tools, • Demonstration
supplies and equipment needed for use /practical
according to the types of weeds and application
“volunteer” species that needs removal • Individual/Group
• Prepare appropriate safety protective Coaching
devices for use

4.3 Conduct Lecture and discussion on the following • Computer- • Simulation

weeding and topics: based/technology- • Demonstration
removal of • Knowledge in distinguishing weeds and based learning • Oral Interview
“volunteer” undesirable “volunteer” species
species
(online/offline) • Online Exams
• Appropriate safety/protective devices • Project-based
• Waste disposal learning/ Problem-
based learning
Perform the following tasks:
• Modular/ self-paced
• Remove and dispose weeds and out-of-
place “volunteer” plant species in the learning
landscape in accordance with landscape (digital/print format)
maintenance standard or as per • Multimedia
instructions Presentation /print
• Remove weeds and out-of-place materials
“volunteer” plant species using • Demonstration
prescribed tools and equipment /practical
• Do tasks using appropriate application
safety/protective devices
• Individual/Group
Coaching

4.4 Determine Lecture and discussion on the following • Computer- • Simulation

compacted soil topics: based/technology- • Demonstration
• Compacted soil or soil • Oral Interview

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 170

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Effects of compacted soil on root based learning • Online Exams
development and anchorage (online/offline)
• Method and purpose of soil cultivation • Project-based
learning/ Problem-
Perform the following tasks: based learning
• Determine compacted soil or soil that is • Modular/ self-paced
having problem with aeration, water learning
infiltration and conditions for root (digital/print format)
development as per established practice • Multimedia
• Recognize effects of compacted soil on Presentation /print
root development and anchorage materials
• Determine method and purpose of soil
cultivation based on the conditions of • Demonstration
the soil /practical
application
Individual/Group
Coaching

4.5 Cultivate Lecture and discussion on the following • Computer- • Simulation

compacted soil topics: based/technology- • Demonstration
• Compacted Soil based learning • Oral Interview
• Weeding Operations (online/offline) • Online Exams
• Soil Cultivation • Project-based
• Tools and Equipment learning/ Problem-
• Safety and Protective Devices based learning
• Modular/ self-paced
Perform the following tasks: learning
• Cultivate compacted soil simultaneous (digital/print format)
with weeding operations in accordance
• Multimedia
with landscape maintenance standards
or as per instructions Presentation /print
• Don soil cultivation using appropriate materials
tools and equipment
• Perform task using prescribed
safety/protective devices

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Demonstration
/practical
application
• Individual/Group
Coaching

4.6 Perform post- Lecture and discussion on the following • Computer- • Simulation
weeding and soil topics: based/technology- • Demonstration
cultivation • Cleaning, maintenance and storage of based learning • Oral Interview
activities tools and equipment
• Maintenance of work area
(online/offline) • Online Exams
• Documentation of work outputs • Project-based
learning/ Problem-
Perform the following tasks: based learning
• Clean, maintain and store tools and • Modular/ self-paced
equipment as per instruction of in learning
accordance with LMS (digital/print format)
• Undertake maintenance of clean and • Multimedia
safe area throughout and on completion Presentation /print
of work materials
• Record or report work outputs to • Demonstration
concerned persons or authority
according to industry practices /practical
application
• Individual/Group
Coaching

5. Water/Irrigate 5.1 Determine Lecture and discussion on the following • Computer- • Simulation
plants requirements of topics: based/technology- • Demonstration
(12 hours) watering/ • Importance of water in based learning • Oral Interview
irrigating watering/irrigating landscape plants
• Requirements of watering/irrigating
(online/offline) • Online Exams
landscape plants • Project-based
landscape plants
• Landscape plants learning/ Problem-
based learning

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 172

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
Perform the following tasks: • Modular/ self-paced
• Recognize importance of water to learning
growth and development of landscape (digital/print format)
plants and the effects of water stress • Multimedia
(less or excess water) to plants as per Presentation /print
established practice
materials
• Determine landscape plants suffering
from less or excessive watering using • Demonstration
some visually observable plant and soil /practical
conditions and/or guidelines application
• Individual/Group
Coaching

5.2 Prepare for Lecture and discussion on the following • Computer- • Simulation
watering/ topics: based/technology- • Demonstration
irrigation activity • Amount and frequency of based learning • Oral Interview
watering/irrigation (online/offline) • Online Exams
• Tools, supplies and equipment • Project-based
• Prescribed protective/safety devices learning/ Problem-
based learning
Perform the following tasks: • Modular/ self-paced
• Determine amount and frequency of learning
watering/irrigation of plants in (digital/print format)
accordance with LMS or as per • Multimedia
instructions Presentation /print
• Prepare tools, supplies and equipment materials
needed based on the method of • Demonstration
watering and/or irrigation to be used /practical
• Make ready and available prescribed application
protective/safety devices for use
• Individual/Group
Coaching

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Multimedia
Presentation /print
materials
• Demonstration
/practical
application
• Individual/Group
Coaching

5.3 Conduct Lecture and discussion on the following • Computer- • Simulation

watering/ topics: based/technology- • Demonstration
irrigation of plant • Watering or irrigating of plants based learning • Oral Interview
• Irrigation tools and equipment
• Prescribed protective/safety gadgets
(online/offline) • Online Exams
• Project-based
Perform the following tasks: learning/ Problem-
• Do watering or irrigating of plants in based learning
accordance with the basic principles or • Modular/ self-paced
standard practice or as per instructions learning
(digital/print format)
• Perform watering/irrigation using the
irrigation tools and equipment • Multimedia
appropriate to the methods selected. Presentation /print
• Perform task using the prescribed materials
protective/safety gadgets • Demonstration
/practical
application
• Individual/Group
Coaching

5.4 Perform post- Lecture and discussion on the following • Computer- • Simulation
watering/ topics: based/technology- • Demonstration
irrigation • Cleaning, maintenance and storage of based learning • Oral Interview
activities tools and equipment
(online/offline) • Online Exams

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Maintenance of work area • Project-based
• Documentation of work outputs learning/ Problem-
based learning
Perform the following tasks • Modular/ self-paced
• Clean, maintain and store tools and learning
equipment as per instruction of in (digital/print format)
accordance with LMS • Multimedia
• Undertake maintenance of clean and
safe area throughout and on completion Presentation /print
of work materials
• Record or report work outputs to • Demonstration
concerned persons or authority /practical
according to industry practices application
Individual/Group
Coaching
6. Control and 6.1 Determine Lecture and discussion on the following • Computer- • Simulation
prevent plant requirements of topics: based/technology- • Demonstration
pests and preventing and • Plant conditions, symptoms and signs based learning • Oral Interview
diseases controlling plant and other manifestation of infestation
pests and and infection
(online/offline) • Online Exams
(14 hours) • Project-based
diseases • Requirements of preventing and
controlling plant pests and diseases learning/ Problem-
• Pests and diseases based learning
• Life cycle or various life stages of pests • Modular/ self-paced
from eggs, larvae, pupa and adult and learning
their mode of attack or infestation (digital/print format)
• Life cycle or various life stages and • Multimedia
signs and symptoms of plant diseases Presentation /print
and their mode of attack materials
• Occupational Safety and Health (OSH) • Demonstration
hazards
/practical
Perform the following tasks: application
• Determine infested and diseased • Individual/Group
landscape plants based on plant Coaching

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
conditions, symptoms and signs and
other manifestation of infestation and
infection
• Identify pests and diseases and
classified using general classification
guidelines
• Know life cycle or various life stages of
pests from eggs, larvae, pupa and adult
and their mode of attack or infestation
• Know life cycle or various life stages and
signs and symptoms of plant diseases
and their mode of attack
• Access to the site is determined in
consultation with concerned persons or
authority
• Assess and report Occupational Safety
and Health (OSH) hazards are
identified, risks to concerned persons or
authority

6.2 Prepare for Lecture and discussion on the following • Computer- • Simulation
application of topics: based/technology- • Demonstration
pests and • Method of prevention and control based learning • Oral Interview
disease • Types of pests and diseases, their mode
prevention and of attack and extent of infestation and
(online/offline) • Online Exams
control measures infection • Project-based
• Tools, equipment, supplies and learning/ Problem-
materials relevant to the method of based learning
prevention and control • Modular/ self-paced
• Safety and personal protective learning
equipment (PPE) (digital/print format)
• Multimedia
Perform the following tasks: Presentation /print
• Determine method of prevention and materials
control based on types of pests and

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 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
diseases, their mode of attack and • Demonstration
extent of infestation and infection /practical
• Prepare tools, equipment, supplies and application
materials relevant to the method of
Individual/Group
prevention and control
• Select prescribed safety and personal Coaching
protective equipment (PPE) in
accordance with work requirements

6.3 Apply pest and Lecture and discussion on the following • Computer- • Simulation
disease topics: based/technology- • Demonstration
prevention and • Manual and biological method of based learning • Oral Interview
control measures prevention and control of pest and
disease
(online/offline) • Online Exams
• Chemical and bio-pesticides- frequency • Project-based
and dosage of application learning/ Problem-
• Types of pests and diseases and extent based learning
of attack • Modular/ self-paced
• Pest and disease prevention and control learning
measures (digital/print format)
• OHS requirements • Multimedia
• Fertilizer and Pesticide Authority (FPA) Presentation /print
guidelines materials
• Prescribed tools, supplies • Demonstration
Perform the following tasks: /practical
• Apply manual and biological method of application
prevention and control of pest and • Individual/Group
disease whenever applicable Coaching
• Determine in case of using chemical and
bio-pesticides, the frequency and
dosage of application based on types of
pests and diseases and extent of attack
and in accordance with LMS or
manufacturer’s recommendation

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 177

 Unit of Learning Assessment Nominal
Learning Activities Methodology
Competency Outcomes Approach Duration
• Apply pest and disease prevention and
control measures in accordance with to
OHS requirements and Fertilizer and
Pesticide Authority (FPA) guidelines
• Perform task using prescribed tools,
supplies and appropriate
protective/safety devices

6.4 Perform post- Lecture and discussion on the following • Computer- • Simulation
prevention and topics: based/technology- • Demonstration
control measures • Cleaning, maintenance and storage of based learning • Oral Interview
tools and equipment (online/offline)
• Maintenance of work area • Online Exams
• Project-based
• Documentation of work outputs learning/ Problem-
based learning
Perform the following tasks:
• Clean, maintain and store tools and • Modular/ self-paced
equipment as per instruction of in learning
accordance with LMS (digital/print format)
• Undertake maintenance of clean and • Multimedia
safe area throughout and on completion Presentation /print
of work materials
• Record or report work outputs to • Demonstration
concerned persons or authority /practical
according to industry practices application
• Individual/Group
Coaching

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 178

 3.2 TRAINING DELIVERY

1. The delivery of training shall adhere to the design of the curriculum. Delivery shall
be guided by the principles of competency-based TVET.

a. Course design is based on competency standards set by the industry or

recognized industry sector; (Learning system is driven by competencies
written to industry standards)
b. Training delivery is learner-centered and should accommodate
individualized and self-paced learning strategies;
c. Training can be done on actual workplace setting, simulation of a workplace
and/or through adoption of modern technology;
d. Assessment is based in the collection of evidence of the performance of
work to the industry required standards;
e. Assessment of competency takes the trainee’s knowledge and attitude into
account but requires evidence of actual performance of the competency as
the primary source of evidence;
f. Training program allows for Recognition of Prior Learning (RPL) or current
competencies;
g. Training completion is based on satisfactory performance of all specified
competencies.

2. The competency – based TVET system recognizes various types of delivery

modes, both on and off-the-job as long as the learning is driven by the competency
standards specified by the industry. The following training modalities and their
variations/components may be adopted singly or combination with other
modalities when designing and delivering training programs:

2.1 Institution-based:

• Dual Training System (DTS)/Dualized training Program (DTP) which

contain both in-school and in-industry training or fieldwork
components. Details can be referred to the Implementing Rules and
Regulations of the DTS Law and the TESDA Guidelines on the DTP;

• Distance learning is formal education process in which majority of the

instruction occurs when the students and instructor are not in the
same place. Distance learning may employ correspondence study,
audio, video, computer technologies or other modern technology that
can be used to facilitate learning and formal and non-formal training.
Specific guidelines on this mode shall be issued by the TESDA
Secretariat.

• Supervised Industry Learning (SIL) or on-the-job training (OJT) is an

approach in training designed to enhance the knowledge and skills of
the trainee through actual experience in the workplace to acquire

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 179

 specific competencies as prescribed in the training regulations. It is
imperative that the deployment of trainees in the workplace is adhered
to training programs agreed by the institution and enterprise and
status and progress of trainees are closely monitored by the training
institutions to prevent opportunity for work exploitation.

• The classroom-based or in-center instruction uses of learner-centered

methods as well as laboratory or field-work components.

2.2 Enterprise-based:

● Formal Apprenticeship is training within employment involving a

contract between an apprentice and an enterprise on an approved
apprentice able occupation.

● Informal Apprenticeship is based on a training (and working)

agreement between an apprentice and a master craftsperson wherein
the agreement may be written or oral and the master craftsperson
commits to training the apprentice in all the skills relevant to his or her
trade over a significant period of time, usually between one and four
years, while the apprentice commits to contributing productively to the
work of the business. Training is integrated into the production
process and apprentices learn by working alongside the experienced
craftsperson.

● Enterprise-based Training where training is implemented within the

company in accordance with the requirements of the specific
company. Specific guidelines on this mode shall be issued by the
TESDA Secretariat.

2.3 Community-based

● Community-based is short term programs conducted by non-

government organizations (NGOs), LGUs, training centers and other
TVET providers which are intended to address the specific needs of a
community. Such programs can be conducted in informal settings
such as barangay hall, basketball courts, etc. These programs can
also be mobile training program (MTP).

3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to enroll in this program must possess the following
requirements:

• Must have completed basic education or Holder of Alternative Learning

Systems (ALS) certificate of completion with grade 10 equivalent;
• Must have good communication skills
• Must be able to navigate through any online training platforms using
electronics devices

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 180

 3.1 TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the training of 25 trainees
for DOMESTIC WORK NC II.

Up-to-date tools, materials, and equipment of equivalent functions can be used as

alternatives. This also applies in consideration of community practices and their
availability in the local market.

TOOLS

QTY UNIT DESCRIPTION/SPECIFICATION

10 pcs Broom (walis tambo/ soft broom)
10 pcs Dust pan
10 pcs Brush
2 pcs Water hoses, 5 meters, expandable, flexible
5 pcs Bucket, plastic or stainless, small
5 pcs Bucket, plastic or stainless, medium
5 pcs Bucket, plastic or stainless, large
20 pcs Lint free microfiber cleaning cloth
10 pcs Squeegees, with plastic/aluminum handle and foam, 8"
10 pcs Scrubbing foam, double-sided
5 pcs Dish pan, stainless steel or plastic, medium
5 pcs Dish pan, stainless steel or plastic, large
10 pcs Dish sponges, double-faced scouring pads-dish washing scrub
5 pcs Silicone spatula, non-stick
5 sets Floor mop, spin mop stainless steel with wringer bucket
5 pcs Sponge foam rubber mop
10 pcs Spray bottle, plastic
5 pcs Anti-static wool brush duster, 30cm
10 pcs Microfiber duster for cleaning with extension pole, 100cm
20 pcs Cleaning rag, 12” x 18”
5 pcs Dust Mops
10 pcs Gloves, rubber latex
25 pcs Apron, adjustable, half-length, adult size

EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION

25 units Smart Phone /tablet or any similar device
1 unit High-Speed Internet
Modem
2 units Vacuum Cleaner, 2.0 L capacity, 2000 watts maximum power,
hepa filter,
(2-in-1 wet/dry)
2 units Vacuum Cleaner, 2.0 L capacity, 2000 watts maximum power,
hepa filter (standard)
5 units Toilet Caddies, stainless or plastic

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 181

 2 units “A” Frame ladders, with multi–functional tool slots, aluminum,
extra heavy load bearing capacity up to 136 kg.
1 unit Food Processor with drizzle basin, stainless steel blade; 220
2 units Electric Griller, 230V/2000W, adjustable temperature control
2 units Induction Pressure Cooker with Steamer, 24cm, stainless
1 unit Micro Wave Oven, 20L
1 unit Oven with rotisserie, 35L,
(electric and gas)
1 unit Refrigerator, 2-door
9.0 cubic ft. volume capacity
1 unit Toaster, 7L capacity
1 pc Electric Knife
1 unit Blender/Juice maker with 450W, 1.25L
1 unit Rice Cooker, 1L, 5 cups capacity
1 unit Dish Washer with UV, 35L capacity
5 units Flat Iron, 1.2kg
5 units Steam Iron
5 units Ironing Board, standard size
1 pc Can Opener (manual)
3 sets Utensils & Plates/Serving Pieces
1 pc Pans, 2-layer non-stick coating (medium)
1 pc Pans, 2-layer non-stick coating (large)
1 pc Bed with mattress, single
1 pc Bed with mattress, double
1 unit Broiler
1 unit Coffee Maker
1 pc Can Opener (manual)
1 unit Trash can with swing cover, 50L, plastic, blue
1 unit Trash can with swing cover, 50L, plastic, green
1 unit Trash can with swing cover, 50L, plastic, yellow
1 unit Trash can with swing cover, 50L, plastic, red
1 unit Trash can with swing cover, 50L, plastic, black
1 unit Air Pot, Electric
1 unit Range (Elect./Gas)
3 units Induction Cooker
1 unit Washing Machine with Drier, automatic, 7kg.
1 unit Kitchen Weighing Scale, digital, 10kg/1g
1 pc Bulletin Board ( 2 x 4) (office)
1 pc White Board (4 x 8)
25 pcs Armed Chair, plastic and/or 25 regular chairs with table (2 x 8)
10 sets Directional Signage Set
5 units Emergency Light, LED, rechargeable
1 unit Fire Extinguisher, portable, dry chemical, 5lbs
1 unit Fire Extinguisher, portable, dry chemical, 10lbs
1 unit Fire Extinguisher, portable, dry chemical, 20lbs
3 units Office Table (Standard Size)
2 units Instructor’s Desk (Standard Size)
1 unit Conference Table (6-seater)
2 units Computer Table (Standard Size)

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 182

 1 unit Telephone (Landline)
3 pcs Wall Clocks
1 unit Steel Cabinets w/ Locks
2 sets First Aid Cabinet with first aid contents
2 units Desktop/Laptop,
- Hard Drive Capacity: 500 GB
- RAM Size: 8GB
- Screen Size: 15"
- Processor Speed: 3-4Ghz
- Processor Core Type: Quad-core
- Memory: 8 GB
- Operating System: Windows 10
3 units Electric Fan, Stand Fan
3 units Air Conditioner, window type, 1HP (1-office, 2-demo/class
room)
1 unit Digital Camera or Mobile Phone Camera min. 3-5 MP
1 set LCD Projector and or Projector Screen or Multimedia
equipment, - TV, 55”- 65” and Microphone, Speakers,
Multimedia player

MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

1 unit Online Learning App
1 unit Video conferencing app
10 packs Cleaning Detergent, 1kg
10 btls Liquid Detergent, 1L
5 pcs Cleaning Solution for Metal
5 pcs Cleaning Solution for Leather
5 pcs Cleaning Solution for Wood
5 pcs All Purpose Cleaner, 1L
5 pcs Toilet Bowl Swabs
5 pcs Drop Sheet, large pre tape masking film, 1 Roll
5 pcs Sanitizing Agents, 400 grams
2 pcs Wax Paper/Aluminum Foils
5 pcs Air Fresheners
2 pcs Napkins
5 pcs Tablecloths/Linen, 70in., white or any color
5 pcs Serving Cloths, cotton, white
5 pcs Kitchen/Hand Towels
5 pcs/type Clothing, cotton, white and assorted colors
(Type: T-shirt, ¾ blouses, dress for men and women, denim
pants, slacks, socks, underwear, baby/newborn clothes, toddler
clothes)
5 pcs Cleaning Cloth (Dining Table)
5 pcs Cleaning Cloth (Kitchen)
5 pcs Cleaning Cloth (Toilet)
5 pcs Cleaning Cloth (Living Room)
5 btls All-Purpose Detergents, 5L

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 183

 1 pack Coffee
1 pack Tea
1 pack Cream
as IT DEPENDS ON THE MAIN DISH, APPETIZER, DESSERT
needed AND SOUP based on the Competency assessment tools but
. generally this condiments contains of salts, sugar, soy sauce
and vinegar
5 pcs Disinfectants
5 pcs Drain Solvents, 100g
5 packs Garbage Bag, Small
5 packs Garbage Bag, Medium
5 packs Garbage Bag, Large
5 pcs Scouring Pads
3 btls Cooking Oil, 1L
as IT DEPENDS ON THE MAIN DISH, APPETIZER, DESSERT
needed AND SOUP based on the Competency Assessment Tools
1 pc/type Soiled/Defective clothes, cotton, white and assorted colors
(Type: T-shirt, ¾ blouses, dress for men and women, denim
pants, slacks, socks, underwear, baby/newborn clothes, toddler
clothes)
2 sets Bed Linen Set, cotton, 2 pillow cases and 1 fitted sheet for
single bed
2 sets Bed Linen Set, cotton, 2 pillow cases and 1 fitted sheet for
double bed
2 pcs Blankets (Single)
2 pcs Blankets (Double)
2 pcs Comforter (Single)
2 pcs Comforter (Double)
2 pcs Flat Sheet, cotton, standard size for single bed
2 pcs Flat Sheet, cotton, standard size for double bed
2 sets Duvet, Cover (Single)
1 pc Duvet Filler (Single)
2 sets Duvet, cover (Double)
1 pc Duvet Filler (Double)
5 pcs Clothesline
20 pcs Clothes Pins
5 pcs Clothespin Bags, portable, foldable
3 pcs Clothes Racks, double pole, stainless steel
5 pcs Sorting Baskets/Shelves
20 pcs Hangers
5 btls Stain Removing Agents, 1L
5 btls Fabric Softeners, 800ml
5 btls Chlorine Bleach, 1L
5 pcs Laundry Bags, large, foldable, nylon
5 pcs Laundry Baskets with cover
3 pcs China Ware, 10'', white
3 pcs Goblet, 9”
3 sets Silverware Set (serving spoon, spoon & fork)
3 sets Cutlery Stainless Steel, 4pcs/set

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 184

 Asrt. Wine/Spirits
1 set Dining Table Set (table and 6pcs chair)
3 pcs Ashtrays
2 btls Toothpicks
5 btls/ Juice, Flavors: Pineapple, Grape and Apple
flavor
2 reams/ Bond Paper, Sizes: Letter, Legal, A4
size
2 pcs Calendars
25 pcs/size Folder, Sizes: Letter, Legal, A4
1 pc Logbook, 100 pages
10 pcs Pencils
5 pcs Marking Pens
2 pcs White Boards
3 pcs Whiteboard Markers
2 pcs Whiteboard Erasers
5 boxes/ Ballpen, color: blue, black and red
color

TRAINING MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

1 pc Mobilizing Action for the Protection of Domestic Workers from
Forced Labour and Trafficking in South-East Asia: The
Philippine Component (can be e-books)
1 pc Establishing Professionalism in the Workplace
25 pcs CBLM Handouts/ Pop sheets
1 copy/ 6 Textbooks on Home Management
book 1. Basic Home Management Manual
2. Managing Household
3. Home Management Supervisory
4. Home Management
5. Household
6. Self Defense
7. First Aid
Training Manual for Home Management

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 185

 TRAINING MATERIALS
1. Mobilizing Action for the Protection of Domestic Workers from Forced Labour
and Trafficking in South-East Asia: The Philippine Component
2. Establishing Professionalism in the Workplace
3. Handouts/ Pop sheets
4. Textbooks on Home Management
a. Basic Home Management Manual
b. Managing Household
c. Home Management Supervisory
d. Home Management
e. Household
f. Self Defense
g. First Aid
h. Training Manual for Home Management
5. Modules
• Introduction and Migration Goals
• Financial Education - Understanding Your Spending Patterns
• Financial Education - Money and Family
• Financial Education - Managing Financial Risk
• Migration Adaptation
• Kasambahay Law
• Professionalism In Domestic Work
• Professional Relationship with your Employer
• Building a Professional Relationship with your Employer's Family
• Clean Living Room, Dining room, Bedrooms, Toilet and Kitchen
• Wash and Iron Clothes Linen and Fabric
• Prepare Hot and Cold Meals/Food
• Provide Food and Beverage Service

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 186

 ELECTIVE COMPETENCIES

I. ASSIST IN THE CARE OF ANIMALS

TOOLS

QTY UNIT DESCRIPTION/SPECIFICATION

Playing Tools
1 pc. Hamster wheel
1 set Balls (various sizes/types)
1 set dog bones
Feeding Tools
2 pcs. Feeding bowl
1 set Mixing bowl (various sizes/types)
2 pcs. Spatula
1 set Measuring cup (various sizes/types)
1 set Measuring spoon (various sizes/ types)

EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION

1 unit Computer with accessories
1 unit LCD Projector with screen
1 unit Drinking dispenser / Water bowl

MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

2 pcs. Marking Pens
1 pcs. Whiteboard
50 pcs. Meta Cards
25 pcs. Animal Record Book
2 packs Animal Feed Formulation
Raw Vegetables (assorted)
2 packs Food Supplements

TRAINING MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

2 titles Common Reference Materials in Animal Care
2 titles Animal Care Dictionary
2 titles Animal Welfare Act
2 titles Relevant Handbook/Manual
2 titles Walking, Strolling and Socialization Techniques
2 titles Handling Animal Physical Activities
2 titles Multimedia Materials

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 187

 II. PROVIDE ANIMAL CARE HYGIENE ROUTINES

TOOLS

QTY UNIT DESCRIPTION/SPECIFICATION

Cleaning Implements
5 pcs. Containers for Waste
5 pcs. Buckets
5 pcs. Brooms
5 pcs. Dust Pans and Brushes
5 pcs. Water Hoses
5 pcs. Squeegees
5 pcs. Floor Mops
5 pcs. Spray Bottles
5 pcs. Animal Cages (varies according to kind / sizes)
Grooming Tools
5 sets Brushes
5 sets Nail Trimmer
5 sets Grooming Shears
25 pcs Toothbrush
25 pcs Ear Cleaner

EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION

Furniture and Fixtures
1 unit Cabinet/Storage Rack
5 units Animal Housing
3 sq. m Open workplace (at least 3 sq. m)
3 sq. m Wash Area and Mess Hall
3 sq. m Waste Disposal Area
3 sq. m Water Source and Irrigation/Spillway
Sample Hayloft (visit to farm)
Sample nest boxes (For birds/ bats and butterflies)

MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

1 set Animal Tags (varies according to kind/sizes)
1 set Collar/Lace (varies according to sizes)
Cleaning Supplies/Materials
1 set Cleaning Cloths
1 set Cleaning Rags / Mats (for animal cages)
Cleaning Chemicals / Disinfectants
5 pcs. Scrubbing Foam
5 pcs. Gloves
25 pcs. Aprons

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 188

 15 pcs Mouth guard / muzzle for dogs (Plastic/stainless/leather/wire/
cloth – or
according to kind and size of animals. Refer to sizing guide from
your local pet shop
25 pcs Towel
5 sets Appropriate Animal Shampoo and Conditioner
5 set Appropriate Animal Soap
25 set Powder
5 pcs Cologne
5 pcs Cleaning Clothes
5 pcs Cleaning Rags
5 pcs Scrubbing Foam
25 pcs Gloves
25 pcs Aprons
5 pcs Sanitizer/Deodorizer/Cleanser
5 pcs Insecticide
5 pcs Hair Blower
5 sets Other Animal Accessories

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 189

 III. TRIM AND PRUNE LANDSCAPE PLANTS

TOOLS

QTY UNIT DESCRIPTION/SPECIFICATION

5 pcs Hedge Trimmers (HT): Power and Manual
5 pcs Pruning Shear or Secateur
5 pcs Loping Shear
5 pcs Pruning Saw
5 pcs Bow Saw
5 pcs Pole/Tree Pruner
5 pcs Ladder/Adjustable Ladder
1 set Early Warning Devices (Traffic Cones, Warning Tapes, Hard Hat
Warning Signage)
5 pcs Rake
5 pcs Wheel Borrow

EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION

1 pc Chain Saw (use of this equipment is under strict gov’t regulation
– for demo purpose only)
1 pc Telescopic Shaft/High Branch Pruning Chain Saws (use of this
equipment is under strict gov’t regulation – for demo purpose
only)
1 unit Boom or Power Sprayer (own or rent)

MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

1 pc Landscape Plants
1 pc Sterilizing Agent/Pruning Compound (coal tar, bituminous
pruning compound, latex paint with fungicide,
1 unit Lubricants/Grease/Oil
25 pcs Record Book
25 pcs Pen
PPE
1 pc each Hard Hat
Gloves
Ear Masks
Muff/Plug
Goggles
Overall / Working Clothes
Gas Mask
Raincoat
Boots
Safety Shoes
Safety Belt
Safety Apron

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 190

 IV. PERFORM WEEDING AND CULTIVATION

TOOLS

QTY UNIT DESCRIPTION/SPECIFICATION

1 set Used and dirty tools and equipment
Necessary Tools
1 pc Small Bolo “Dulos”
1 set Water Hose (with and without sprinklers)
1 pc Scythe (“Karit”)
5 pcs Hole Digger
5 pcs Spade
5 pcs Rake
5 pcs Trowel

EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION

1 set Lawn Mower (4.5 HP)
1 pc Grass Cutter (own or rent)
1 set Soil Cultivating Machine (own or rent)

MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

Necessary Supplies
1 pc Chemicals
- Selective Herbicides
- Wide Spectrum
1 unit Notebook
25 pcs Pen
25 pcs Record Book
1 can Lubricants/Grease/Oil
1 set Cleaning Paraphernalia (Broomstick, Sacks, Rags etc.)
PPE
1 pc each Hard Hat
Gloves
Ear Masks
Muff/Plug
Goggles
Overall / Working Clothes
Gas Mask
Raincoat
Boots
Safety Shoes
Safety Belt
Safety Apron

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 191

 TRAINING MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

15 pcs Landscape Drawing Plan
(each) Manual on Landscaping Maintenance System
Reference of Weed Species and “Volunteer” Plants (“’Invaders”)
Manual on LMS
List of Weeds and “Volunteer Plants”
Map of Specific Landscape

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 192

 V. WATER/IRRIGATE PLANTS

TOOLS

QTY UNIT DESCRIPTION/SPECIFICATION

Plumbing Tools
Watering Irrigation Tools
1 roll Water Hose (without sprinklers)

EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION

Access to
1 unit Water Truck
Watering/Irrigation Equipment
1 unit Overhead irrigation: overhead sprinkler, pop-up etc.
1 unit Drip Irrigation
1 unit Furrow Irrigation
1 unit Basin Irrigation

MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

25 pcs. Notebook
5 pcs. Record Book
25 pcs. Pen
1 set Cleaning Paraphernalia (soap, scrubber, broomstick, rags, etc.)
1 can Oil/lubricant/Grease
At least Landscape Plants (assorted)
10
different
types
PPE (Protective/Safety Devices)
1 pc. Hard Hat
each
Gloves
Ear Masks
Muff/Plug
Goggles
Overall / Working Clothes
Gas Mask
Raincoat
Boots
Safety Shoes
Safety Belt
Safety Apron

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 193

 TRAINING MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

15 pcs Manual/References on plant and soil water requirements
15 pcs Manual on LMS

FACILITIES

QTY UNIT DESCRIPTION/SPECIFICATION

1 unit Irrigation System Installed

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 194

 VI. CONTROL AND PREVENT PLANT PESTS AND DISEASES

TOOLS

QTY UNIT DESCRIPTION/SPECIFICATION

5 pcs Soil Drencher (accessory to the garden hose)
5 pcs Pruning Shear or Secateur
5 pcs Pruning Saw

EQUIPMENT

QTY UNIT DESCRIPTION/SPECIFICATION

1 unit Boom or Power Sprayer (Own or Rent)
1 unit Backpack Sprayer (Own or Rent)

MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

25 pcs Notebook
5 pcs Record Book
25 pcs Pen
1 set Cleaning Paraphernalia (soap, scrubber, broomstick, rags, etc.)
PPE (Protective/Safety Devices/Gadgets)
1 pc each Gloves
Ear Masks
Muff/Plug
Goggles
Overall / Working Clothes
Gas Mask
Raincoat
Boots
Safety Shoes
Safety Belt
Safety Apron

TRAINING MATERIALS

QTY UNIT DESCRIPTION/SPECIFICATION

15 pcs Manual on pest and diseases of landscape plants
15 pcs Manual/Reference on OHS
15 pcs Manual of pest and diseases prevention and control of
landscape plants
15 pcs FPA and OHS Guidelines

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 195

 3.5 TRAINING FACILITIES

Based on a class intake of 25 students/trainees

Space Requirement Size in Area in Sq. Total Area in Sq.

Meters Meters Meters
Student/ Trainee Working 1 X 1 m. 1 sq. m. 25 sq. m.
Space
Lecture/ Demo Room 8 X 5 m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 X 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/Circulation 6 X 4 m. 24 sq. m. 24 sq. m.
Area
TOTAL AREA 104 sq. m.
Building (Permanent)

3.6 TRAINER’S QUALIFICATIONS FOR DOMESTIC WORK NC II

• Must be a holder of NTTC Level I in Domestic Work NC II

• Must have good communication skills
• Must have at least two (2) years job/industry experience
• Must be qualified with competency in Facilitate E-Learning Sessions (FELS)

3.7 INSTITUTIONAL ASSESSMENT

Institutional Assessment is gathering of evidences to determine the

achievements of the requirements of the qualification to enable the trainer make
judgement whether the trainee is competent or not competent.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 196

 SECTION 4 ASSESSSMENT AND CERTIFICATION ARRANGEMENT

Competency Assessment is the process of collecting evidence and making

judgments whether competency has been achieved. The purpose of assessment is to
confirm that an individual can perform to the standards expected at the workplace as
expressed in relevant competency standards.

The assessment process is based on evidence or information gathered to prove

achievement of competencies. The process may be applied to an employable unit(s) of
competency in partial fulfillment of the requirements of the national qualification.

4.1 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1.1 To attain the national qualification of DOMESTIC WORK NC II, the

candidate must demonstrate competence through project-type
assessment covering all required units listed in Section 1. Successful
candidates shall be awarded a National Certificate signed by the TESDA
Director General.

4.1.2 Assessment shall cover all competencies with basic and common
integrated or assessed concurrently with the core units of competency.

4.1.3 The qualification of DOMESTIC WORK NC II may be attained through –

4.1.3.1 Accumulation of Certificates of Competency (COCs) in the following

units of competencies:

COC 1: Clean living room, dining room, bedroom, bathroom and

kitchen
COC 2: Wash and iron clothes, linen and fabric
COC 3: Prepare hot and cold meals
COC 4: Provide food and beverage service

4.1.3.2 Depending on specific employer/workplace requirements, the

candidate may choose one or more from the following groups of
Elective Competencies. Each group will lead to the issuance of
Certificates of Competency (COC) in the following clusters of
related competencies:

COC 1: Provide care for animals

• Assist in the care of animals
• Provide animal care hygiene routines

COC 2: Maintain plants and gardens

• Trim and prune landscape plants
• Perform weeding and cultivation
• Water/irrigate plants
• Control and prevent plant pest and diseases

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 197

 Holders of unexpired National Certificate or Certificate of
Competency (COC 2 : Maintenance) in Landscape Installation and
Maintenance (Soft Scape) NC II shall be exempted from the
requirement of COC 2 on “Maintain plants and gardens”.

The elective competencies on providing care and support for

newborn, infants, toddlers, children, elderly, people with special
needs were not included because these are highly specialized
areas. Moreover, the revised Training Regulations on Caregiving
NC II are now composed of 4 types designed for specific clients
(newborn to toddlers, children to adolescent, elderly and clients with
special needs). Hence, a person qualified to apply for assessment
and certification in these qualifications may opt to take the National
Assessment.

4.1.4 Any of the following are qualified to apply for assessment and
certification:

4.1.4.1 Graduates of WTR-, NTR-registered programs or formal/non-

formal/informal including enterprise-based training programs
related to domestic work;

4.1.4.2 Experienced workers (wage employed or self-employed) who

gained competencies in domestic work for at least 2 years
within the last five (5) years.

4.1.5 Recognition of Prior Learning (RPL). Candidates who have gained

competencies through education, informal training, previous work or life
experiences with at least five (5) years of experience in domestic work
within the last ten (10) years may apply for recognition in this Qualification
through Portfolio Assessment. The conduct of Portfolio Assessment is
subject to TESDA Circular No. 118 series of 2019.

4.1.6 The Holders of National Certificate (NC) or Certificates of Competency

(COCs) in Domestic Work NC II are required to undergo re-assessment
under the amended Training Regulations (TRs), upon expiration of their
Certificates.

4.2 COMPETENCY ASSESSMENT REQUISITE

4.2.1 Self-Assessment Guide. The self-assessment guide (SAG) is
accomplished by the candidate prior to actual competency assessment.
SAG is a pre-assessment tool to help the candidate and the assessor
determine what evidence is available, where gaps exist, including
readiness for assessment.

This document can:

a) Identify the candidate’s skills and knowledge
b) Highlight gaps in candidate’s skills and knowledge

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 198

 c) Provide critical guidance to the assessor and candidate on the
evidence that need to be presented
d) Assist the candidate to identify key areas in which practice is needed
or additional information or skills that should be gained prior to
assessment

4.2.2 Accredited Assessment Center (AAC). Only Assessment Center

accredited by TESDA is authorized to conduct competency assessment.
Assessment centers undergo a quality assured procedure for accreditation
before they are authorized by TESDA to manage the assessment for
National Certification.

4.2.3 Accredited Competency Assessor. Only accredited competency

assessor is authorized to conduct assessment of competence.
Competency assessors undergo a quality-assured system of accreditation
procedures before they are authorized by TESDA to assess the
competencies of candidates for National Certification.

The qualifications of Competency Assessors are specified in TESDA’s

Implementing Guidelines on the Deployment of Training Regulations (TR)
and Competency Assessment Tools (CATs) for Domestic Work NC II.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 199

 COMPETENCY MAP – SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES SECTOR
DOMESTIC WORK NC II

Receive and Follow occupational Adopt

Enhance self- Access and Apply
respond to Work with Solve/address Support safety and health entrepreneurial
management maintain environmental
workplace others routine problems Innovation policies and mindset in the
skills information work standards
communication procedures workplace
Exercise efficient
Solve/address Practice occupational Practice
Participate in Work in Develop career Contribute to and effective
general Present relevant safety and health entrepreneurial
workplace team and life workplace sustainable
workplace information policies and skills in the
communication environment decisions innovation practices in the
problems procedures workplace
workplace
COMPETENCIES

Facilitate
Apply critical Propose
entrepreneurial
thinking and Work in a methods of Evaluate occupational Evaluate
BASIC

Lead workplace Lead small Use information skills for micro-

problem-solving diverse applying learning safety and health environmental
communication teams systematically small-medium
techniques in environment and innovation in work practices work practices
enterprises
the workplace the organization
(MSMEs)
Perform higher Lead towards
Lead in improvement
Utilize order thinking Contribute to improvement of
Manage Manage and of Occupational Sustain
specialized Develop and processes and the practice of environmental
innovative work evaluate usage Safety and Health entrepreneurial
communication lead teams apply social justice in work programs,
instructions of information Program, Policies and skills
skill techniques in the workplace policies and
Procedures
the workplace procedures
Manage and Evaluate higher Advocate Develop Manage Manage
Manage and Develop and
sustain order thinking strategic Incorporate systems in implementation of implementation of
sustain high sustain a high-
effective skills and adjust thinking for innovation into managing and occupational safety environmental
performing performing
communication problem solving global work procedures maintaining and health programs programs in the
teams enterprise
strategies techniques citizenship information in the workplace workplace
COMPETENCIES
COMMON

Maintain an effective
Perform computer Maintain a safe, clean and
relationship with Manage own performance Apply quality standards
operations efficient environment
clients/customers

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 200

 Perform pre and
Perform facial Perform temporary Perform body Perform hair and Perform basic Perform basic Perform basic Perform hair
post hair care
cleansing hair removal activity scrub scalp treatment hair coloring hair bleaching hair perming straightening
activities

Perform Perform chair

Perform advanced Perform advanced Perform shave Perform
Perform basic advanced and Perform basic manipulative Perform hand
and creative and creative hair and style beard manicure and
haircutting creative hair men’s haircutting relaxing and foot spa
haircutting perming and mustache pedicure
coloring services

Perform nail Perform

COMPETENCIES

Perform Prepare appropriate Process labor

enhancement Perform post advanced nail Apply facial Perform body Network with
preparatory products, tools and market
technology service activities polish make-up bleach stakeholders
activities equipment information
CORE

procedures procedures
Assist in the
Market and Perform conduct of
Perform Provide Provide
promote monitoring of career coaching
Perform referral Perform livelihood/training employment employment
services of Perform job referred and employment
and placement monitoring of referral and orientation and orientation and
public matching services livelihood and orientation
services jobseekers facilitation coaching to coaching to
employment training seminar to
services walk-in clients other clients
services office applicants school-based
clients
Participate in the Implement Clean living room,
conduct of employment Organize dining room, Wash and iron Provide food
Prepare hot and
research and facilitation services recruitment bedroom, clothes, linen and beverage
cold meals
development of and special activities bathroom and and fabric service
new programs programs kitchen
COMPETENCIES

Control and
ELECTIVE

Provide animal Trim and prune

Assist in the Perform weeding Water/irrigate prevent plant
care hygiene landscape
care of animals and cultivation plants pests and
routines plants
diseases

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 201

GLOSSARY OF TERMS

1. Alcohol – naturally occurring and easily synthesized compound that induces

intoxication when consumed.
2. Ambiance – the combined atmosphere created by the décor, lighting, service,
possible environment (such as background music) and song, that enhances the
dining or lodging experience.
3. Barbecue – a cooking method involving grilling food over a wood or charcoal fire.
Usually some sort of rub, marinade or sauce is burdened on the item before or
during cooking.
4. Bed and Bath Linen – items such as sheets, pillow cases, hand towels, bath
towels, washcloths and cloth bath mats.
5. Beddings – all bed linens such as sheets and pillow cases and all blankets, shams,
dust raffles, pillows, quilts, comforters, coverlets, mattress pads and bed spreads.
6. Blanch – to cook an item briefly in boiling water or hot fat before finishing or storing
it.
7. Boil – a cooking method in which items are immersed in liquid at or above the boiling
point.
8. Braise – a cooking method in which the main item, usually meat, is seared in fat,
then simmered in stock to another liquid in a covered vessel.
9. Broil – a cooking method in which items are cooked by a radiant heat source placed
above the food, usually in a broiler.
10. Carpet Sweeper – a handy type of sweeper used to pick-up dirt and particles from
the carpet surface.
11. Chop – to cut into pieces of roughly the same size. Also, a small cut of meat
including part of the rib.
12. Cuisine – food cooked and served in styles from around the world.
13. Cutlery – refers to knives and other cutting implements.
14. Deep Fry – a cooking method in which foods are cooked by immersion in hot fat;
deep fried foods are often coated with breadcrumbs or butter before being cooked.
15. Detergent – a chemical that acts like a soap and is used for cleaning numerous
surfaces. Detergents can be used effectively in hard water where ordinary soap not
produce suds and will leave a residue.
16. Dice – to cut ingredients into small cubes (1/4 inches for small, 1/3 for medium, ¾
inch for large).
17. Disinfectant – a substance or means used to destroy pathogenic microorganisms.
18. Disinfection – a condition existing when infectious material or infection/s are
removed.
19. Fillet – a boneless cut of meat, fish or poultry.
20. Flatware – it denotes all forms of spoons and forks.
21. Furniture, Fixtures & Eqpt. (FFE) – classification of fixed assets that have
specified depreciable lives, usually ranging from three to seven years.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 202

22. Garnish – an ingredient that decorates, accompanies or completes a dish. Many
dishes are identified by the name of their garnishes.
23. Grill – a cooking technique in which foods are cooked by a radiant heat source
placed below the food. Also, the piece of equipment on which grilling is done.
24. Housekeeping – refers to cleaning and sanitizing rooms.
25. Linen – traditionally a cloth made from flax fiber but now, it is used to indicate
sheets, pillow cases, washcloths, cloth bath mats, towels, tablecloths and napkins.
26. Marinade – a method used in cooking to flavor and moisten foods, may be liquid or
dry. Liquid marinades are usually based on acidic ingredients such as wine or
vinegar. Dry marinades are usually salt-based.
27. Menu – a list of the chef’s dishes. A list in specific order of the dishes to be served
at a given time.
28. Mise en place – French phrase meaning “everything in its place”; a state of overall
preparedness, having all the necessary ingredients and cooking utensils at hand
ready to use at the moment work on a dish begins.
29. Microwave – a method of meat transfer in which electro-magnetic waves generated
by a device called a magnetron penetrate food and cause the water molecules in it
to oscillate.
30. Mince – to chop into small pieces.
31. Panbroil – a cooking method similar to dry sautéing that simulates broiling by
cooking an item in a hot pan with little or no fat.
32. Panfry – a cooking method in which items are cooked in deep fat in a skillet over
medium heat; this generally involves more fat than sautéing or stir-frying but less
than deep-frying.
33. Poach – a method in which items are cooked gently in simmering liquid.
34. Pressure Steamer – a machine that steams food by heating water under pressure
in a sealed compartment, allowing the steam to reach higher-than-boiling
temperature. The food is placed in a sealer chamber that cannot be opened until
the pressure has released and the steam properly vented from the chamber.
35. Roast – a dry heat cooking method in which items are cooked in an oven or on a
spit over a fire.
36. Sanitizer – a sanitizing substance or product. To sanitize is to prevent the spread
of disease.
37. Saute’ - a cooking method in which items are cooked quickly in a small amount in
fat in a pan on the range top.
38. Silverware – tableware made of solid silver, silver glit or silver metal; silver plate
made from single strip of plated metal.
39. Simmer – to maintain the temperature of a liquid just below boiling. Also, a cooking
method in which items are cooked in a simmering liquid.
40. Spirits – are drinks obtained by distillation after fermentation from vegetables,
grains, fruits, plants and other substance with sugar or starch-based.
41. Squeegee – a cleaning instrument with rubber blade used for cleaning glass
windows and panels.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 203

42. Steaming – a cooking method in which items are cooked in a vapor by boiling water
or other liquids.
43. Step Ladder – used to reach high objects.
44. Stew – a cooking method nearly identical to braising but generally involving smaller
pieces of meat and hence a shorter cooking time. Stewed items also may be
blanched, rather than seared, to give the finished product a pale color. Also a dish
prepared by using the stewing method.

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 204

 ACKNOWLEDGMENTS

The Technical Education and Skills Development Authority (TESDA) would like to
extend sincerest thank you and appreciation to the representatives of business, industry,
academe and government agencies who provided their time and expertise in the
development and validation of this Training Regulations.

THE TECHNICAL/INDUSTRY EXPERT AND REVIEW PANEL

AIMEE C. GLORIA KRISTINE JOY E. CULANGGO

Executive Director Assistant Professor II
Fair Employment Training and Davao Oriental Polytechnic Institute
Assessment Center Lupon, Davao Oriental
Moonwalk Village, Paranaque City

PAUL ANDREW J. NG MA. ELMA P. GATIERA

Training Center Manager Instructor I
Fair Employment Training and New Lucena Polytechnic College
Assessment Center New Lucena, Iloilo
Moonwalk Village, Paranaque City

SHULAMITE T. IÑIGO FE M. LUCABEN

Trainer Trainer/Assessor
Fair Employment Training and Baguio City School of Arts and Trades
Assessment Center Baguio, Benguet
Moonwalk Village, Paranaque City

The PARTICIPANTS in the Validation of this Training Regulation

Name Organization/Company
Dorelyn Repollo Kingdom International Manpower Services, Inc.
Philip E. Edquiban Benchstone Enterprises, Inc.
Mario de Guzman Sindo United Placeman Phils., Inc.
Grace Vilma Dotig SMC Manpower Agency
Mary Mei Victorino Rodrigo Mother’s Way Overseas Manpower Specialist
Corp.
Rainier John R. Torres Coalition of Licensed Agencies for Domestic
Service and Skilled Workers
Catherine B. Bamahrez Hopewell Overseas Manpower Network,
Incorporated
Lucita C. Sermonia Non-Stop Overseas Placement Corporation
Thelma V. Uanang Philquest Int’l. Management & Services
Contractor
Salvador Curameng Diamond Overseas Manpower Enterprises
Lolita L. Chua Rock Solid Network & Consultancy, Inc.
Ms. Myna Luz Manansala Maanyag International Manpower Corporation

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 205

 Estrelita S. Hizon United Placeman Philippines Inc.
Aimee C. Gloria Fair Employment Training and Assessment
Center
Paul Andrew J. Ng Fair Employment Training and Assessment
Center
Shulamite T. Iñigo Fair Employment Training and Assessment
Center
Ma. Elma P. Gatiera New Lucena Polytechnic College
Kristine Joy E. Culanggo Davao Oriental Polytechnic Institute
Fe M. Lucaben Baguio City School of Arts and Trades

The Members of the TESDA Board and Secretariat

The MANAGEMENT and STAFF of the TESDA Secretariat

Qualifications and Standards Office (QSO)

- DIR. LORENZO EMANUEL L. GUILLERMO, CSEE/CESO, Executive Director

Competency Standards Development Division

- MS. MA. ISABEL G. GAMUROT, Division Chief
- MR. EDWIN MATTHEW G. MAGLALANG
- MS. BARBARA JANE B. REYES

Competency Programs and Standards Development Division

- MS. MERCEDES E. JAVIER, Division Chief
- MS. JENNIFER DOLORES C. CASPE
- MR. BENEDICTO G. MAAYO
- MR. PAOLO SAM N. MUNOZ
- MS. JAMIE ANN SANDOVAL

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 206

 TRAINING REGULATIONS (TR)
DOCUMENT REVISION HISTORY

Qualification Title: DOMESTIC WORK NC II

Qualification Code: SOCDOW222

Revision Document Qualification Title TESDA Board Deployment Circular

No. Types* Resolution No./ Date (TESDA Circular/
Implementing
Guidelines)
00 Document Household Services NC BR No. 2005-10 N/A
Created II 05/19/2005
00 Document Domestic Work NC II BR No. 2013-15 Circular No. 10,
Superseded 10/17/2013 s. 2014
Document Domestic Work NC II BR No. 2014-08 N/A
Amended 10/01/2014
“Clarify the nominal duration
and course description
reflected in Section 3 of the
foregoing Training Regulations
considering the provision of
elective competencies in
curriculum development and
program delivery;
Document Domestic Work NC II BR No. 2017-09 N/A
Amended 2/03/2017
"Approving the Amendments to
the Training Regulations for
Domestic Work NC II Thereby
Deleting the Provision on One
(1) Month Gap Prior to the
Reassessment of Candidates
Who Initially Failed in the
Competency Assessment and
Imposing the Mandatory
Refresher Course for Those
Who have Failed the
Assessment Twice"
01 Document Domestic Work NC II BR No. 2022-10 TC No.060 s. 2022
Amended 05/10/2022
Legend: *Description Types
- Document Created
- Document Amended
- Document Superseded

Domestic Work NC II – SOCDOW222 Promulgated (05/2022) 207

Training Regulation are available in both printed and electronic copies.

For more information, please contact:

Technical Education and Skills Development Authority (TESDA)
Tele Fax No.: 818-7728
or visit our website: www.tesda.gov.ph