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K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARD1. Generating business ideas1.1 Key concepts ingenerating businessideas1.2 Knowledge, skills,passions, andinterests1.3 New applications1.4 Irritants1.5 Striking ideas (newconcepts)1.6 Serendipity Walk1. Product development2. Key concepts indeveloping a product3. Finding Value4. Innovation4.1 Unique SellingProposition (USP)The learners demonstrate anunderstanding of concepts ofenvironment and market andhow they relate to food andbeverage services, particularlyin one’s town/municipalityThe learners shall be able to create abusiness vicinity map reflective of thepotential food and beverage servicesmarket within the locality/town1. Selecting business idea2. Key concepts in selectinga business idea2.1 Criteria2.2 TechniquesK to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016LEARNING COMPETENCIESCODELO 3. Create new business ideas infood and beverage services by usingvarious techniques3.1 Explore ways of generating businessideasfrom ones’ owncharacteristics/attributes3.2 Generate business ideas using productinnovation from irritants, trends, andemerging needs3.3 Generate business ideas usingSerendipity WalkTLE EM7-1200-3LO 4. Develop a product/service infood and beverage services4.1 Identify what is of “value” to thecustomer4.2 Identify the customer4.3 Explain what makes a product uniqueand competitive4.4 Apply creativity and innovativetechniques to develop marketableproduct4.5 Employ a USP to the product/serviceTLE EM7-1200-4LO 5. Select a business idea based onthe criteria and techniques set5.1 Enumerate various criteria and stepsin selecting a business idea5.2 Apply the criteria/steps in selecting aviable business idea5.3 Determine a business idea based onthe criteria/techniques setTLE EM7-1200-5*LO – Learning OutcomePage 7 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARDBrandingLEARNING COMPETENCIESCODELO 6. Develop a brand for theproduct6.1 Identify the benefits of having a goodbrand6.2 Enumerate recognizable brands in thetown/province6.3 Enumerate criteria for developing abrand6.4 Generate a clear appealTLE EM7-1200-6LO 1. Handle housekeeping requests1.1 Discuss implementing Hotel Codes,Rules and regulations1.2 Explain different skills of goodhousekeeper needs such as in andintrapersonal skills1.3 List down and describe the basicfunctions of each personnel in thehousekeeping department1.4 Discuss nature and scope ofguestroom cleaning, care andmaintenance1.5 Enumerate bedroom and bathroomamenities offered in an institution1.6 List down procedures in conductingroom check, turn down and make upbeds1.7 Demonstrate proper handling ofguests’ requests in housekeepingfollowing safety and securitystandardsTLE HEHK912HS-Ia-e-1QUARTER 1 AND 2LESSON 1: PROVIDE HOUSEKEEPING SERVICES TO GUESTS (HS)1. Hotel Codes, rules andregulations2. Basic Skills needed of agood housekeeper2.1 Intrapersonal skills2.2 Interpersonal skills3. The HousekeepingDepartment4. Nature and scope ofguests room4.1 cleaning care andmaintenance4.2 Cleanliness andorderliness4.3 Safekeeping of lostand found items4.4 Provision of otherservices to houseguests4.5 Attending to otherGuests’ needs andconcern5. Bedroom and bathroomamenitiesThe learner demonstratesunderstanding of providingeffective housekeeping servicesto house guestsThe learner independentlydemonstrates understanding ofproviding effectivehousekeeping services to houseguests.K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016*LO – Learning OutcomePage 8 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARDLEARNING COMPETENCIESCODE6. Procedural requirementsin handling guests’requests related tohousekeeping7. Types and uses ofdifferent housekeepingand front office forms8. Institutional house rulesand procedures for:8.1. Guests safety andsecurity8.2. Use of tools,materials,equipment, andother amenities9. Handle clients’ queriesthrough telephone, faxmachine, email, etc.10. Common problemsrelated to housekeeping11. Handling differentproblems inHousekeeping ServicesLO 2. Advise guests on room andhousekeeping equipmentTLE HEHK912HS-Ia-e-21. Describe and explain the use ofdifferent types of housekeeping andfront office forms2. Provide guest orientation on houserules and use of hotel tools,materials, equipment, and otheramenities3. Practice proper handling of client’squeries through telephone, faxmachine, e-mail, etc.4. Identify common problems related toHousekeeping Services5. Observe proper handling of differentproblems in Housekeeping ServicesLESSON 2: PREPARE ROOMS FOR GUESTS (RG)1. Types and uses ofdifferent cleaning tools,materials, and equipmentfor room servicing2. Proper use and selectionof tools and materials,equipment according totask requirement3. Setting of trolley/caddywith cleaning materialsaccording to needs andThe learner demonstratesunderstanding in preparingrooms for guests correctly.The learner independentlydemonstrates understanding inpreparing rooms for guests correctly.K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016LO 1. Set up equipment and trolleys1.1 Identify and explain the differenttypes and uses of cleaning tools,materials and equipment for roomservicing1.2 Correctly select and demonstrateproper use of tools, materials andequipment according to taskrequirement*LO – Learning OutcomeTLE HEHK912RG-If-h-3Page 9 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARDLEARNING COMPETENCIESwith the institutionalstandards4. Safety measures andprocedures in handlingcleaning tools,equipment, and othersupplies1.3 Properly set trolley/caddy withcleaning materials according to needsand with the institutional standards1.4 Observe safety measures andprocedures in handling cleaningtools, equipment, and other supplies5. Basic terminologies usedin Housekeeping5.1 Room status anddoor signs5.2 Types of guests5.3 Classification ofguest rooms6. Provision of guestssafety and security inhotel establishmentLO 2. Access rooms for servicing2.1 Identify important terminologies usedin housekeeping such as room status,door signs, guest’s type, and guestroom classifications2.2 Observe guests’ safety and securityin hotel establishment7. Types and sizes of linens,pillows, and bed sheets8. Procedures inconducting:8.1 Room check8.2 Turn down andmake up beds and cots9. Replenishment of bedlinen in accordance withinstitutional standardsand proceduresLO 3. Make up beds3.1 Identify different types and sizes oflinens, pillows, and bed sheets3.2 Correctly follow proper procedures inconducting room check, turn downand make up beds and cots3.3 Replace bed linen in accordance withestablishment standards andprocedures10. Tools, materials,supplies, and equipmentused in cleaning guestrooms11. Standard operatingprocedures ininstitutional cleaningLO 4. Clean rooms4.1.Identify tools, materials, supplies,and equipment needed in cleaningguest rooms4.2.Follow standard operatingprocedures in institutional cleaning4.3.Identify common insects and pestsK to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016*LO – Learning OutcomeCODETLE HEHK912RG-If-h-4TLE HEHK912RG-If-h-5TLE HEHK912RG-If-h-6Page 10 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARD12. Common insects andpests and their controlmeasures12.1. Rats and rodents12.2. Roaches12.3. Flies12.4. Mosquitoes13. Minor and major hotelroom defects and repair14. Hotel managementsafety practices andproceduresLEARNING COMPETENCIESCODEand their control measures4.4.Give minor and major hotel roomdefects and repair4.5.Observe hotel management safetypractices and proceduresLESSON 3: CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT (CA)1. Common cleaning toolsand equipment and theirproper uses andfunctions2. Safety and security inusing the cleaning toolsand equipment3. Dry and wetagents/chemicalscommonly used incleaning4. Personal ProtectiveEquipment and its properuse and function5. Types of cleaningequipment and chemical6. Cleaning technique onfurniture and wallingmaterials7. Rules for storingchemicals safelyThe learner demonstratesunderstanding of cleaningdifferent premises usingappropriate tools and equipmentfollowing safety and securitystandards.The learner independentlydemonstrates understanding ofcleaning different premises usingappropriate tools and equipmentfollowing safety and securitystandards.K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016LO 1. Select and set up equipmentand materials1.1 Select appropriate cleaning tools andequipment with their proper uses andfunctions1.2 Follow safety and security measureswhen using cleaning tools andequipment1.3 Identify and use dry and wet cleaningagents/chemicals for a particular task1.4 Select and use Personal ProtectiveEquipment based on the taskrequirementLO 2. Apply cleaning technique2.1 Identify cleaning equipment andchemical2.2 Discuss cleaning technique onfurniture and walling materials2.3 Follow proper storage of equipmentand chemicals*LO – Learning OutcomeTLE HEHK912CA-IIa-b-1TLE HEHK912CA-IIc-d-2Page 11 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARDLEARNING COMPETENCIESCODE8. Proper handling andstoring of trolleys andother equipment9. Sanitizing and keepingcleaning materials andequipment according tomanufacturer’s operatingprocedures andestablishment standards10. Safe keeping practices inaccordance withestablishment standardLO 3. Clean and store trolleys andequipment3.1. Perform proper handling of trolleysand other equipment3.2. Observe proper cleaning of tools,materials, and equipment accordingto standards and procedures3.3. Practice safekeeping practices inaccordance with establishmentstandardsTLE HEHK912CA-IIe-f-311. Common problemsrelated to schedulingand performingcleaning tasks12. Possible inconvenienceand hazards in workingarea13. Policies and proceduresrelated to cleaningoperations14. Proper disposal of usedchemicals in accordancewith manufacturer’sinstructions andenvironmental legislationrequirements15. Proper use andmaintenance of cleaningtools, materials andequipment in accordancewith the manufacturer’sinstructions and hotelstandards16. Institutional routinemaintenance withLO 4. Clean dry and wet areas4.1 Identify common problems related toscheduling and performing one’s task4.2 Consider possible inconvenience andhazards in working area4.3 Observe implementing policies andprocedures related to cleaningoperations4.4 Practice proper disposal of usedchemicals in accordance withmanufacturer’s instructions andenvironmental legislationrequirementsTLE HEHK912CA-IIg-h-4K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016LO 5. Maintain and store cleaningequipment and chemicals5.1 Use and maintain cleaning tools,materials, and equipment effectivelyin accordance with the manufacturer’sinstructions and hotel standards5.2 Perform institutional routinemaintenance with standard operatingprocedures*LO – Learning OutcomeTLE HEHK912CA-Iii-j-5Page 12 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDstandard operatingprocedures17. Common problems incleaning tools andequipment18. Safety procedures insafekeeping of cleaningtools, equipment, andchemicals following thesecurity standardsQUARTER 3LESSON 4: PROVIDE VALET/BUTLER SERVICE (VS)The learner demonstrates1. Basic roles of valet andbutler service within theunderstanding of the duties andPhilippine hospitalityresponsibilities of a valet / butlerindustryservice.2. Building rapport throughoral and writtencommunication3. Personality development3.1.Good grooming3.2.Personal hygiene4. Procedures inperforming valet services4.1 Picking up laundry4.2 Checking laundry forpossible damage4.3 Sorting, endorsing,and delivering oflaundry5. Procedures in keepinglaundry area clean inaccordance with theestablishment standards6. Reports andendorsements ofvalet service providerPERFORMANCE STANDARDLEARNING COMPETENCIESCODE5.3 Identify and report common problemsin cleaning tools and equipment5.4 Observe safety procedures insafekeeping of cleaning tools,equipment, and chemicals followingthe security standardsThe learner independently performsunderstanding of the duties andresponsibilities of a valet / butlerservice.K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016LO 1. Display professional valetstandards1.1 Discuss basic roles of valet and butlerservice within the Philippinehospitality industry1.2 Establish rapport and enhancefeelings of goodwill between the guestand the establishment throughprinciples of good communication inaccordance with the establishmentstandards1.3 Practice good grooming and personalhygiene of valet service provider1.4 Access and utilize knowledge ofindividual guests to providepersonalized and quality valet service1.5 Follow standard operating proceduresin keeping laundry area clean inaccordance with the establishmentstandards1.6 Prepare reports and endorsements ofvalet service provider*LO – Learning OutcomeTLE HEHK912VS-IIIa-j-1Page 13 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARD7. Packing, unpacking,storing,and preparing of guestluggagemanagement8. Institutional standards inpreparing of:8.1. Guest clothes8.2. Shoes9. Basic darning andmending for clothing andlinen10. Repair of otheraccessories11. Ethical Standards forguest security andconfidentialityQUARTER 4LESSON 5: LAUNDRY LINEN AND GUEST CLOTHES (LL)1. Types of linen used inThe learner demonstrateshousekeepingunderstanding of the procedures2. Principles of launderingof providing laundry linen forhouse guests.2.1.Collection andtransportation2.2. Arrival2.3. Sorting3 Types and usage ofwashing machines anddryers used inhousekeeping4. Types and usage ofchemicals and cleaningagents5. Classification and usageof stain-removing agents6. The wash cycle and itsimportanceLEARNING COMPETENCIESLO 2. Care for the guest property2.1 Perform packing, unpacking, storing,and preparing of guest luggagemanagement2.2 Observe institutional standards inpreparing of guest clothes and shoes2.3 Make simple repairs on cloth and linenin accordance with the establishmentprocedures2.4 Value the set ethical standards forguest security and confidentialityThe learner independentlydemonstrates understanding of theprocedures of providing laundry linenfor house guests.K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016LO 1. Process laundry items1.1 Identify and explain types of linenused in housekeeping1.2 Discuss the principles of launderingsuch as collection and transportation,arrival and sorting1.3 Give the types and usage of washingmachine and dryers used inhousekeeping1.4 Identify and discuss the types andusage of laundry chemicals and othercleaning agents1.5 Enumerate and discuss theclassifications and usage of stainremoving agents1.6 Explain the wash cycle and itsimportance*LO – Learning OutcomeCODETLE HEHK912VS-IIIa-j-2TLE HEHK912LL-IVa-h-1Page 14 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARDLEARNING COMPETENCIES7. Laundry procedures fordifferent fabrics7.1. Cotton7.2. Silk7.3. Wool7.4. Synthetics8. Laundry methods basedon:8.1.Fiber and fabric8.2.Dye fastness8.3.Amount of soilage8.4.Washing instructions9. Principles and proceduresin ironing and pressingclothes and linens10. Types of ironingequipment, tools, andmaterials and theirproper usage11. Folding methods andtechniques1.7 Follow laundry procedures forcotton, silk, wool, and synthetics1.8 Perform laundry methods accordingly1.9 Observe principles and procedures inironing and pressing clothes andlinens1.10 Explain the types of ironingequipment, tools, and materials andtheir proper usage1.11 Demonstrate correct foldingmethods and techniques12. Important forms forpackaging and storing oflaundry items13. Ideal standards ofpackaging and storing oflaundry items14. Procedures in storingguest laundry inaccordance with theestablishment standardsor guest request15. Delivery of laundry itemsLO 2. Package and store laundryitems2.1 Identify forms needed for packagingand storing of laundry items2.2 Explain ideal standards of packagingand storing of laundry items2.3 Discuss the procedures in storingguest laundry in accordance with theestablishment standards for2.4 Observe correct delivery of laundryitems to guestsK to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016*LO – Learning OutcomeCODETLE HEHK912LL-IVa-h-2Page 15 of 19

K TO 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACKHOME ECONOMICS – HOUSEKEEPING NC II(160 hours)CONTENTCONTENT STANDARDPERFORMANCE STANDARDLESSON 6: DEAL WITH/HANDLE INTOXICATED GUESTS (IG)1. Different level ofThe learner demonstrateThe learner independently demonstrateintoxication

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 5 of 19 Course Description: This curriculum guide on Housekeeping leads to National Certificate Level (NC II). This course is designed for a hi