About Educational Technology Department
We are committed to shaping individuals into skilled professionals ready to excel in the dynamic fields of BREAD AND PASTRY PRODUCTION NC II, FOOD AND BEVERAGE SERVICES NC II, HOUSEKEEPING NC II, COOKERY NC II, TRAVEL SERVICES NC II, BOOKKEEPING NC III, SMAW NC I AND NC II, and TOURISM PROMOTION NC II. Our comprehensive training programs are designed to impart the necessary competencies and knowledge required in the Tourism sector.
Trainings
BREAD AND PASTRY PRODUCTION NC II program focuses on the essential competencies needed for individuals to excel in the preparation, plating, and service of pastries, bread, and desserts in various hospitality settings. The program includes:
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.
- Provide effective customer service.
Core Competencies:
- Prepare and produce bakery products
- Prepare and produce pastry products
- Prepare and present gateaux, tortes, and cakes
- Prepare and display petits fours
- Present desserts
Upon successful completion, individuals are qualified for roles such as Commis - Pastry or Baker.
FOOD AND BEVERAGE SERVICES NC II program equips individuals with the necessary competencies to provide excellent food and beverage services in various hospitality establishments. The program includes:
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.
- Provide effective customer service.
Core Competencies:
- Prepare the dining room/restaurant area for service
- Welcome guests and take food and beverage orders
- Promote food and beverage products
- Provide food and beverage services to guests
- Provide room service
- Receive and handle guest concerns
Upon successful completion, individuals are qualified for roles such as Waiter or Food and Beverage Service Attendant.
HOUSEKEEPING NC II program trains individuals in the competencies required for efficient housekeeping services in diverse accommodation services. The program includes:
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.
- Provide effective customer service.
Core Competencies:
- Provide housekeeping services to guests
- Clean and prepare rooms for incoming guests
- Provide valet/butler service
- Laundry linen and guest clothes
- Clean public areas, facilities, and equipment
- Deal with/Handle intoxicated guests
Upon successful completion, individuals are qualified for roles such as Junior Cleaner, Assistant Cleaner, Room/Cabin Attendant, and more.
Assesment
BOOKKEEPING NC III
BOOKKEEPING NC III assessment requires candidates to demonstrate competence through project-type assessment. Graduates of formal, non-formal, and informal training programs, as well as experienced workers, are eligible for assessment.
BREAD AND PASTRY PRODUCTION NC II
Our assessment and certification arrangements for BREAD AND PASTRY PRODUCTION NC II include:
- Demonstration of competence through project-type assessment
- Accumulation of Certificates of Competency (COC) in specific groups or clusters
Candidates successfully completing the assessment will be awarded a National Certificate signed by the TESDA Director General.
COOKERY NC II
For COOKERY NC II, candidates must acquire Certificates of Competency in various groups or clusters of core units. Assessment covers hot meals, cold meals, and sweets preparation.
FOOD AND BEVERAGE SERVICES NC II
For FOOD AND BEVERAGE SERVICES NC II, candidates must demonstrate competence in all the units of competency listed. Assessment focuses on core units, and successful candidates receive a National Certificate.
HOUSEKEEPING NC II
To attain the HOUSEKEEPING NC II qualification, candidates must demonstrate competence in all the units of competency listed. Assessment methods include project-type assessment and accumulation of Certificates of Competency (COCs) in specific areas.
TOURISM PROMOTION NC II
Assessment for TOURISM PROMOTION NC II involves project-type full qualification assessment covering all units of competency. Candidates include graduates of various training programs and experienced workers.
TRAVEL SERVICES NC II
Competency assessment for TRAVEL SERVICES NC II involves gathering evidence to confirm an individual's ability to perform to the expected standards at the workplace. Qualified candidates include graduates of tourism and hospitality degree programs, K-12 graduates, and industry practitioners.
SMAW NC I AND NC II
Competency assessment for SHIELDED METAL ARC WELDING (SMAW) NC I AND NC II involves achieving competencies in welding carbon steel plates and components. The assessment conforms to relevant welding codes and standards.
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Contact Information
Educational Technology Department
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At University of the Visayas, we take pride in offering quality training programs that open doors to exciting career opportunities. Join us, and let's build your future together. For more information and enrollment details, contact us today. Your journey to a successful career starts here!