Housekeeping-NC-II-CG

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.

AGRI-FISHERY ARTS Number of Hours Pre-requisite
Specialization 320 hours Agricultural Crops Production (NC II)
Animal Production (Poultry-Chicken) (NC II) or
1. Agricultural Crops Production (NC I) 640 hours Animal Production (Ruminants) (NC II) or
2. Agricultural Crops Production (NC II)
640 hours Animal Production (Swine) (NC II)
updated based on TESDA Training Regulations published December 28, 2013
320 hours Animal Production (Large Ruminants) (NC II)
3. Agricultural Crops Production (NC III) Animal Production (Swine) (NC II)
4. 320 hours
Agricultural Crops Production (NC II)
Animal Health Care Management (NC III) 320 hours

5. Animal Production (Poultry-Chicken) (NC II) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
640 hours
6. Animal Production (Large Ruminants) (NC II) 160 hours
updated based on TESDA Training Regulations published December 28, 2013 160 hours
640 hours
7. Animal Production (Swine) (NC II) 320 hours
updated based on TESDA Training Regulations published December 28, 2013 320 hours
160 hours
8. Aquaculture (NC II) 640 hours
9. Artificial Insemination (Large Ruminants) (NC II) 640 hours
10. Artificial Insemination (Swine) (NC II) 320 hours
11. Fish Capture (NC II) 320 hours
12. Fishing Gear Repair and Maintenance (NC III) 320 hours
13. Fish-Products Packaging (NC II) 320 hours
14. Fish Wharf Operation (NC I) 320 hours
15. Food Processing (NC II) 320 hours
16. Horticulture (NC III) 160 hours
17. Landscape Installation and Maintenance (NC II)
18. Organic Agriculture (NC II)
19. Pest Management (NC II)
20. Rice Machinery Operations (NC II)
21. Rubber Processing (NC II)
22. Rubber Production (NC II)
23. Slaughtering Operations (Hog/Swine/Pig) (NC II)

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 1 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

HOME ECONOMICS

Specialization Number of Pre-requisite
Hours
1. Attractions and Theme Parks Operations with Ecotourism (NC Cookery (NC II)
II) 160 hours Dressmaking (NC II) or Tailoring (NC II)

2. Barbering (NC II) 320 hours Hairdressing (NC II)
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours
7. Commercial Cooking (NC III) 320 hours
8. Cookery (NC II) 320 hours
9. Dressmaking (NC II) 320 hours
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours
12. Food and Beverage Services (NC II)
160 hours
updated based on TESDA Training Regulations published December 28, 2013
160 hours
13. Front Office Services (NC II) 320 hours
14. Hairdressing (NC II) 640 hours
15. Hairdressing (NC III) 160 hours
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC)
20. Housekeeping (NC II) 160 hours

updated based on TESDA Training Regulations published December 28, 2013 160 hours
320 hours
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 160 hours
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II)
25. Wellness Massage (NC II)

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 2 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

INDUSTRIAL ARTS Number of Pre-requisite
Hours
Specialization Automotive Servicing (NC I)
640 hours Carpentry (NC II)
1. Automotive Servicing (NC I)
updated based on TESDA Training Regulations published December 28, 2013 640 hours Electrical Installation and Maintenance (NC II)
640 hours
2. Automotive Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
3. Carpentry (NC II) 160 hours Shielded Metal Arc Welding (SMAW) (NC II)
4. Carpentry (NC III) Shielded Metal Arc Welding (GMAW) (NC II)
5. Construction Painting (NC II) 640 hours Machining (NC I)
6. Domestic Refrigeration and Air-conditioning (DOMRAC) Servicing (NC
160 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
II) 640 hours
7. Driving (NC II) 320 hours Plumbing (NC I)
8. Electrical Installation and Maintenance (NC II) Domestic Refrigeration and Air-conditioning (DOMRAC)
9. Electric Power Distribution Line Construction (NC II) 640 hours
10. Electronic Products Assembly and Servicing (NC II) Servicing (NC II)
640 hours Shielded Metal Arc Welding (NC I)
updated based on TESDA Training Regulations published December 28, 2013 320 hours Electrical Installation and Maintenance (NC II)
320 hours
11. Furniture Making (Finishing) (NC II) 320 hours
12. Instrumentation and Control Servicing (NC II) 640 hours
13. Gas Metal Arc Welding (GMAW) (NC II) 640 hours
14. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours
15. Machining (NC I) 320 hours
16. Machining (NC II) 320 hours
17. Masonry (NC II) 320 hours
18. Mechatronics Servicing (NC II) 320 hours
19. Motorcycle/Small Engine Servicing (NC II)
20. Plumbing (NC I) 640 hours
21. Plumbing (NC II)
22. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit 320 hours
320 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) 320 hours
23. Shielded Metal Arc Welding (NC I) 640 hours
24. Shielded Metal Arc Welding (NC II)
25. Tile Setting (NC II)
26. Transmission Line Installation and Maintenance (NC II)

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 3 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT) Number of Pre-requisite
Hours Computer Systems Servicing (NC II)
Specialization
320 hours Computer Systems Servicing (NC II)
1. Animation (NC II) 160 hours Computer Systems Servicing (NC II)
2. Broadband Installation (Fixed Wireless Systems) (NC II) 320 hours
3. Computer Programming (.Net Technology) (NC III)
320 hours
updated based on TESDA Training Regulations published December 28, 2013
320 hours
4. Computer Programming (Java) (NC III)
updated based on TESDA Training Regulations published December 28, 2013 640 hours
320 hours
5. Computer Programming (Oracle Database) (NC III) 320 hours
updated based on TESDA Training Regulations published December 28, 2013 320 hours
320 hours
6. Computer Systems Servicing (NC II)
updated based on TESDA Training Regulations published December 28, 2007 320 hours

7. Contact Center Services (NC II) 160 hours
8. Illustration (NC II)
9. Medical Transcription (NC II)
10. Technical Drafting (NC II)
11. Telecom OSP and Subscriber Line Installation

(Copper Cable/POTS and DSL) (NC II)
12. Telecom OSP Installation (Fiber Optic Cable) (NC II)

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 4 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

Course Description:
This curriculum guide on Housekeeping leads to National Certificate Level (NC II). This course is designed for a high school student ought to develop knowledge, skills, and
attitude to perform the tasks on Housekeeping. It covers five core competencies, namely: 1) providing housekeeping services; 2) preparing rooms for guests; 3) cleaning
premises; 4) providing valet/butler services; 5) laundry linen and guests clothes; and 6) deal with/handle intoxicated guests. The preliminaries of this specialization course
includes the following: 1) Explain core concepts in housekeeping; 2) Discuss the relevance of the course 3) Explore on opportunities for a Room or Cabin Attendant as a career.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction The learner demonstrates The learner independently 1. Explain core concepts in TLE_PECS7-
1. Core concepts in understanding of the core demonstrates core competencies in 2. Housekeeping 12-00-1
concepts in Housekeeping Housekeeping as prescribed in the 3. Discuss the relevance of the course
Housekeeping TESDA Training Regulation 4. Explore on opportunities for
2. Relevance of the course
3. Career opportunities Housekeeping as a career

PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)

1. Assessment of Personal The learners demonstrate an The learners shall be able to prepare LO 1. Recognize Personal
Competencies and Skills understanding of one’s PECs in an activity plan that aligns with the Entrepreneurial Competencies and
(PECs) vis-à-vis PECs of a food and beverage services PECS of a practitioner/entrepreneur in Skills (PECs) needed in food and
practicing entrepreneur/ food and beverage services beverage services
employee 1.1 Compare one’s PECs with those of a
1.1 Characteristics
1.2 Attributes practitioner/entrepreneur
1.3 Lifestyle 1.2 Align one’s PECs with those of a
1.4 Skills
1.5 Traits practitioner/entrepreneur
1.3 Assess one’s PECs
2. Analysis of PECs 1.4 Assess practitioner’s PECs
compared to those of a
practitioner

3. Align one’s PECs based on
the results of the
assessment

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 5 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

1. Strengthening and The learners demonstrate an The learners shall be able to create a LO 2. Develop and strengthen TLE_PECS7-
developing further one’s understanding of one’s PECs in plan of action that strengthens/ personal competencies and skills 12-00-2
PECs food and beverage services develops one’s PECs in food and (PECs) needed in food and beverage
beverage services services
2.1 Identify areas for improvement,

development and growth
2.2 Align one’s PECs according to his/her

business/career choice
2.3 Create a plan of action that ensures

success of his/her business/career
choice

ENVIRONMENT AND MARKET (EM)

Market (Town) The learners demonstrate an The learners shall be able to create a LO 1. Recognize and understand the TLE_EM7-12-
1. Key concepts of market understanding of the concepts business vicinity map reflective of the market in food and beverage services 00-1
2. Players in the market of environment and market and potential food and beverage services 1.1 Identify the players/ competitors
how they relate to the field of market in the locality/town
(competitors) food and beverage services, within the town
3. Products & services particularly in one’s town/ 1.2 Identify the different
municipality
available in the market products/services
available in the market

Market (customer) LO 2. Recognize the potential TLE_EM7-12-
1. Key concepts in 00-2
customer/ market in food and
identifying and beverage services
understanding the
consumer 2.1 Profile potential customers
2. Consumer analysis 2.2 Identify the customer’s needs and
through:
2.1 Observation wants through consumer analysis
2.2 Interviews 2.3 Conduct consumer/market analysis
2.3 Focus group

discussion (FGD)
2.4 Survey

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 6 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

1. Generating business ideas LO 3. Create new business ideas in TLE_EM7-12-
1.1 Key concepts in food and beverage services by using 00-3
generating business various techniques
ideas 3.1 Explore ways of generating business
1.2 Knowledge, skills,
passions, and ideas
interests from ones’ own
1.3 New applications characteristics/attributes
1.4 Irritants 3.2 Generate business ideas using product
1.5 Striking ideas (new innovation from irritants, trends, and
concepts) emerging needs
1.6 Serendipity Walk 3.3 Generate business ideas using
Serendipity Walk

1. Product development The learners demonstrate an The learners shall be able to create a LO 4. Develop a product/service in TLE_EM7-12-
2. Key concepts in understanding of concepts of business vicinity map reflective of the food and beverage services 00-4
environment and market and potential food and beverage services 4.1 Identify what is of “value” to the
developing a product how they relate to food and market within the locality/town
3. Finding Value beverage services, particularly customer
4. Innovation in one’s town/municipality 4.2 Identify the customer
4.3 Explain what makes a product unique
4.1 Unique Selling
Proposition (USP) and competitive
4.4 Apply creativity and innovative

techniques to develop marketable
product
4.5 Employ a USP to the product/service

1. Selecting business idea LO 5. Select a business idea based on TLE_EM7-12-
2. Key concepts in selecting 00-5
the criteria and techniques set
a business idea 5.1 Enumerate various criteria and steps
2.1 Criteria
2.2 Techniques in selecting a business idea
5.2 Apply the criteria/steps in selecting a

viable business idea
5.3 Determine a business idea based on

the criteria/techniques set

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 7 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Branding LO 6. Develop a brand for the TLE_EM7-12-
product 00-6
6.1 Identify the benefits of having a good

brand
6.2 Enumerate recognizable brands in the

town/province
6.3 Enumerate criteria for developing a

brand
6.4 Generate a clear appeal

QUARTER 1 AND 2
LESSON 1: PROVIDE HOUSEKEEPING SERVICES TO GUESTS (HS)

1. Hotel Codes, rules and The learner demonstrates The learner independently LO 1. Handle housekeeping requests TLE_HEHK9-
regulations understanding of providing demonstrates understanding of 1.1 Discuss implementing Hotel Codes, 12HS-Ia-e-1
effective housekeeping services providing effective
2. Basic Skills needed of a to house guests housekeeping services to house Rules and regulations
good housekeeper guests. 1.2 Explain different skills of good
2.1 Intrapersonal skills
2.2 Interpersonal skills housekeeper needs such as in and
intrapersonal skills
3. The Housekeeping 1.3 List down and describe the basic
Department functions of each personnel in the
housekeeping department
4. Nature and scope of 1.4 Discuss nature and scope of
guests room guestroom cleaning, care and
4.1 cleaning care and maintenance
maintenance 1.5 Enumerate bedroom and bathroom
4.2 Cleanliness and amenities offered in an institution
orderliness 1.6 List down procedures in conducting
4.3 Safekeeping of lost
room check, turn down and make up
and found items beds
4.4 Provision of other 1.7 Demonstrate proper handling of
guests’ requests in housekeeping
services to house following safety and security
guests standards
4.5 Attending to other
Guests’ needs and
concern
5. Bedroom and bathroom
amenities

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 8 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

6. Procedural requirements

in handling guests’
requests related to
housekeeping

7. Types and uses of LO 2. Advise guests on room and TLE_HEHK9-
different housekeeping housekeeping equipment 12HS-Ia-e-2
and front office forms
1. Describe and explain the use of
8. Institutional house rules different types of housekeeping and
and procedures for: front office forms
8.1. Guests safety and
security 2. Provide guest orientation on house
8.2. Use of tools, rules and use of hotel tools,
materials, materials, equipment, and other
equipment, and amenities
other amenities
3. Practice proper handling of client’s
9. Handle clients’ queries queries through telephone, fax
through telephone, fax machine, e-mail, etc.

machine, email, etc. 4. Identify common problems related to
10. Common problems Housekeeping Services

related to housekeeping 5. Observe proper handling of different
11. Handling different problems in Housekeeping Services

problems in
Housekeeping Services

LESSON 2: PREPARE ROOMS FOR GUESTS (RG)

1. Types and uses of The learner demonstrates The learner independently LO 1. Set up equipment and trolleys TLE_HEHK9-
different cleaning tools, understanding in preparing demonstrates understanding in 1.1 Identify and explain the different 12RG-If-h-3
materials, and equipment
for room servicing rooms for guests correctly. preparing rooms for guests correctly. types and uses of cleaning tools,
materials and equipment for room
2. Proper use and selection
of tools and materials, servicing
equipment according to
task requirement 1.2 Correctly select and demonstrate
proper use of tools, materials and
3. Setting of trolley/caddy
with cleaning materials equipment according to task
according to needs and requirement

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 9 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

with the institutional 1.3 Properly set trolley/caddy with
standards cleaning materials according to needs
4. Safety measures and and with the institutional standards
procedures in handling
cleaning tools, 1.4 Observe safety measures and
equipment, and other procedures in handling cleaning
supplies tools, equipment, and other supplies

5. Basic terminologies used LO 2. Access rooms for servicing TLE_HEHK9-
in Housekeeping 2.1 Identify important terminologies used 12RG-If-h-4
5.1 Room status and
door signs in housekeeping such as room status,
5.2 Types of guests door signs, guest’s type, and guest
5.3 Classification of room classifications
guest rooms 2.2 Observe guests’ safety and security
in hotel establishment
6. Provision of guests
safety and security in
hotel establishment

7. Types and sizes of linens, LO 3. Make up beds TLE_HEHK9-
pillows, and bed sheets 3.1 Identify different types and sizes of 12RG-If-h-5

8. Procedures in linens, pillows, and bed sheets
conducting: 3.2 Correctly follow proper procedures in
8.1 Room check
8.2 Turn down and conducting room check, turn down
make up beds and cots and make up beds and cots
3.3 Replace bed linen in accordance with
9. Replenishment of bed establishment standards and
linen in accordance with procedures
institutional standards

and procedures

10. Tools, materials, LO 4. Clean rooms TLE_HEHK9-
supplies, and equipment 4.1.Identify tools, materials, supplies, 12RG-If-h-6
used in cleaning guest
rooms and equipment needed in cleaning
guest rooms
11. Standard operating 4.2.Follow standard operating
procedures in procedures in institutional cleaning
institutional cleaning 4.3.Identify common insects and pests

K to 12 Track Home Economics – Housekeeping (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 10 of 19

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

12. Common insects and and their control measures
pests and their control 4.4.Give minor and major hotel room
measures
12.1. Rats and rodents defects and repair
12.2. Roaches 4.5.Observe hotel management safety
12.3. Flies
12.4. Mosquitoes practices and procedures

13. Minor and major hotel
room defects and repair

14. Hotel management
safety practices and
procedures

LESSON 3: CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT (CA)

1. Common cleaning tools The learner demonstrates The learner independently LO 1. Select and set up equipment TLE_HEHK9-
and equipment and their understanding of cleaning demonstrates understanding of and materials
12CA-IIa-b-1
proper uses and different premises using cleaning different premises using
functions appropriate tools and equipment appropriate tools and equipment 1.1 Select appropriate cleaning tools and
following safety and security following safety and security equipment with their proper uses and
2. Safety and security in standards. standards. functions

using the cleaning tools
and equipment 1.2 Follow safety and security measures
when using cleaning tools and
3. Dry and wet equipment

agents/chemicals
commonly used in 1.3 Identify and use dry and wet cleaning
cleaning agents/chemicals for a particular task

4. Personal Protective 1.4 Select and use Personal Protective
Equipment and its proper Equipment based on the task
use and function requirement

5. Types of cleaning LO 2. Apply cleaning technique TLE_HEHK9-
equipment and chemical 2.1 Identify cleaning equipment and 12CA-IIc-d-2

6. Cleaning technique on chemical
furniture and walling 2.2 Discuss cleaning technique on
materials
furniture and walling materials
7. Rules for storing 2.3 Follow proper storage of equipment
chemicals safely
and chemicals

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K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS – HOUSEKEEPING NC II
(160 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

7. Laundry procedures for 1.7 Follow laundry procedures for
different fabrics
cotton, silk, wool, and synthetics
7.1. Cotton
7.2. Silk
1.8 Perform laundry methods accordingly
1.9 Observe principles and procedures in
7.3. Wool

7.4. Synthetics ironing and pressing clothes and
8. Laundry methods based linens
on: 1.10 Explain the types of ironing
8.1.Fiber and fabric
8.2.Dye fastness equipment, tools, and materials and
8.3.Amount of soilage their proper usage
8.4.Washing instructions 1.11 Demonstrate correct folding
9. Principles and procedures methods and techniques
in ironing and pressing
clothes and linens LO 2. Package and store laundry TLE_HEHK9-
10. Types of ironing items 12LL-IVa-h-2
equipment, tools, and 2.1 Identify forms needed for packaging
materials and their
proper usage and storing of laundry items
11. Folding methods and 2.2 Explain ideal standards of packaging
techniques
and storing of laundry items
12. Important forms for 2.3 Discuss the procedures in storing
packaging and storing of
laundry items guest laundry in accordance with the
establishment standards for
13. Ideal standards of 2.4 Observe correct delivery of laundry
packaging and storing of items to guests
laundry items

14. Procedures in storing
guest laundry in
accordance with the
establishment standards
or guest request

15. Delivery of laundry items

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