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Content/Topic
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USE TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
MAINTAIN TOOLS, EQUIPMENT AND PARAPHERNALIA (MT)
PERFORM MENSURATION AND CALCULATIONS (PM)
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OS)
IMPLEMENT AND MONITOR INFECTION CONTROL POLICIES AND PROCEDURES (IC)
RESPOND EFFECTIVELY TO DIFFICULT/CHALLENGING BEHAVIOR (DB)
APPLY BASIC FIRST AID (BA)
MAINTAIN HIGH STANDARD OF PATIENT SERVICES (MS)
MAINTAIN A HEALTHY AND SAFE ENVIRONMENT (SE)
ENVIRONMENT AND MARKET (EM)
PREPARE COLD MEALS -APPETIZERS, SANDWICHES, SALAD AND DESSERTS- (CM)
PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN AND FARINACEOUS DISHES- (HP)
PREPARE HOT MEALS -SEAFOOD DISHES, SOUP, SAUCES, GARNISHES, POULTRY DISHES- (SS)
PREPARE HOT MEALS -VEGETABLE DISHES AND MEAT DISHES- (VD)
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Competencies
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Lo 1. identify caregiving
tools, equipment, and
paraphernalia applicable
to a specific job
Lo 2. use caregiving tools,
equipment, and
paraphernalia
Lo 1. perform aftercare
activities for tools,
equipment and
paraphernalia
Lo 1. perform simple
calculations
Lo 1. identify hazards and
risks
Lo 2. evaluate and control
hazards and risks
Lo 1. provide information
to the work group about
the organization’s
infection control policies
and procedures
Lo 2. integrate the
organization’s infection
control policies and
procedures into work
practices
Lo 3. monitor infection
control performance and
implement improvement
into practice
Lo 1. plan responses
Lo 2. apply responses
Lo 3. report and review
incidents
Lo 1. assess the situation
Lo 2. apply basic first aid
techniques
Lo 3. communicate
details of the incident
Lo 1. communicate
appropriately with
patients
Lo 2. establish and
maintain good
interpersonal relationship
with patients
Lo 3. act in a respectful
manner at all times
Lo 4. evaluate own work
to maintain a high
standard of patient service
Lo 1. maintain a clean and
hygienic environment
Lo 2. provide a safe
environment
Lo 1. develop a product/
service in caregiving
Lo 2. select a business
idea based on the
criteria and techniques
set
Lo 3. develop a brand
for the product
Lo 1. prepare a range of
appetizers
Lo 2. prepare
sandwiches
Lo 3. prepare salads and
desserts
Lo 1. prepare egg dishes
Lo 2. prepare pasta
grain and farinaceous
dishes
Lo 1. prepare seafood
dishes
Lo 2. prepare soup,
sauces and garnishes
Lo 3. prepare poultry
dishes
Lo 1. prepare vegetable
dishes
Lo 2. prepare meat
dishes
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