Section 1: TRAINING REGULATIONS FOR FOOD AND BEVERAGE SERVICES
The FOOD AND BEVERAGE SERVICES NCII Qualification consists of competencies that a person must achieve to provide food and beverage service to guest in hotels, motels, restaurants, clubs, canteens, resorts and luxury liners.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A
The Units of Competency comprising this Qualification includes the following:
BASIC COMPETENCIES
Participate in workplace communication
Work in a team environment
Practice career professionalism
Practice occupational health and safety procedures
COMMON COMPETENCIES
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
CORE COMPETENCIES
Provide effective customer service
Provide Link Between Kitchen and Service Area
Provide Food and Beverage Service
Provide Room Service
Develop and Update Food and Beverage Knowledge
A person who has achieved this Qualification is competent to be a:
Busboy (Commis de Rang)
Waiter (Chef de Rang/Demi Chef de Rang)
Food Attendant
Food Server
SECTION 2: TRAINING DELIVERY
The delivery of training should follow the design of the curriculum. Delivery should be guided by the 10 basic principles of competency-based TVET.
The training is based on curriculum developed from the competency standards;
Learning is modular in its structure; Training delivery is individualized and self-paced;
Training is based on work that must be performed;
Training materials are directly related to the competency standards and the curriculum modules;
Assessment is based in the collection of evidence of the performance of work to the industry required standards;
Training is based on both on and off-the-job components;
Allows for recognition of prior learning (RPL) or current competencies;
Training allows for multiple entry and exit; and
Approved training programs are Nationally Accredited
SECTION 3: NATIONAL ASSESSMENT & CERTIFICATION ARRANGEMENTS To attain the National Qualification of FOOD AND BEVERAGE SERVICE NCII, the candidate must demonstrate competence in all the units of competency listed in Section 1. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.
The qualification of FOOD AND BEVERAGE SERVICES may be attained through:
Accumulation of Certificates of Competency (COCs) in all the following areas:
- Provide link between kitchen and service areas - Provide food and beverage service - Provide room service - Develop and update food and beverage knowledge
Successful candidates shall be awarded Certificates of Competency (COC).
Demonstration of competence through concurrent or project-type assessment covering all the required core units of qualification.
Accumulation and submission of all COCs acquired for the relevant units of competency comprising a qualification, an individual shall be issued the corresponding National Certificate.
Assessment shall focus on the core units of competency. The basic & common units shall be integrated or assessed concurrently with the core units.
The following are qualified to apply for assessment & certification:
Graduates of formal, non-formal and informal including enterprise-based training programs
Experienced workers (wage employed or self employed)
The guidelines on assessment and certification are discussed in detail in the "Procedures Manual on Assessment and Certification" and "Guidelines on the Implementation of the Philippines TVET Qualification and Certification System (PTQCS)"
PROGRAM RANGE
2 - 3 months
RATE
8,000.00PHP
Competency-based training
TESDA
National Qualification: FBS NCII COPR No. 0807022080