Name: Ivy Marie A.

Rasonable Year, Course & Section: BSED 3A

A. Knowledge

1.Discuss the concept and discipline of home management and its

impact to individual’s and family’s philosophy, values, standard and
goals of family life in a changing world.

- Home management is the vital factor in every family contributing to the overall
health, happiness and well-being of the family. Management today is an important factor
in every sphere of activity. The concept of management deals with achieving desired
goals through planned activity. It is an essential component of family living. It is the
natural outcome of human relationship in the home environment. When the family is
established, management becomes one of the major responsibilities of the family living.
Home management deals with the practical application of the principles of
management to the home. It is the administrative aspect of family living. The study of
home management is intimately linked with values, standards and goals which give
meaning to the lives, thoughts, feelings and experiences of the members of the family.
These values, standards and goals which are closely related to each other, motivate the
family to make decisions, to achieve their desired goals.
Home is the best place every one need to live and managing it properly is the
only option to make it a good habitable place. Home management is the activities
carried out to preserved, protect and improve your home and its systems by keeping the
home in good repair, small things get fixed before they become big problems. If the
home is well managed, things don’t get wasted like food, utilities, clothes, small
appliances, medications, etc.
The philosophy of families looks at the beliefs, values, and ideals of children,
adolescents and families’ knowledge that everyone deserves to reach their full potential
through education and support. Everyone that makes up a family is important. Everyone
has great strength and they may have some weaknesses, but everyone has something
that they can bring to the table.
Goals, values, and standards are closely related concepts. Values is the base and
from values stem the other two concepts-goals and standards. Values are important to
the individual but vague to express in operational terms. The concept of goal is more
specific it signifies something definite towards which one works. A standard is defined as
something used as a basis.
Values indicates the worth that is attached to any object, condition, principle or idea.
Value is the capacity of something or somebody to satisfy the human desire. These are
the ways behind our actions and the basis for settings goals. Values grow out of human
desire and interest. Values differ in cultures. The family has the major responsibility for
fostering values among the members.
Standards is defined as scale or parameter used for comparison. Standards are
more specific than values or goals. Standards are related to materials. It is influenced by
external factors. Standards are set limits one will accept in working toward a goal.
Standards in working toward a goal. Standards are mental pictures of what is considered
essential and necessary to make life satisfying.
Management is an essential component of family living. It is a means by which the
family identifies and deals with problems which emerge from change. It consists of a
series of decision making up the process of using family resources to achieve the family
goals based on the values cherished by the family.

2. Cite business or property case studies which prove that Japanese 5 S

is the first discipline which can evade property losses.

Available online at www.sciencedirect.com

ScienceDirect
Procedia Manufacturing 22 (2018) 900–905
www.elsevier.com/locate/procedia

11th International Conference Interdisciplinary in Engineering, INTER-ENG 2017, 5-6 October

2017, Tirgu-Mures, Romania

Case study concerning 5S method impact in an automotive company

Cristina Veres (Harea)a, *, Liviu Mariana , Sorina Moica b , Karam Al-Akel
PP0F P P P P
a
P

a
P Technical University of Cluj-Napoca, Memorandumului Street, 28, Cluj-Napoca, 400114, Romania
P

b
P “Petru Maior” University, Nicolae Iorga Street, 1, Tirgu Mures, 540088, Romania P

Abstract

In a constantly changing economic environment strong developed countries created significant management models to follow. 5S,
as part of Toyota Production System (the most used management model in automotive industry), is a method which develops
discipline and cleanliness at workplace, maximizing efficiency and productivity. This paper aims to study the relationship
between 5S evolution and productivity in a local company from Mures County, Romania, which operates in automotive industry
for over 10 years, and it is part of an Austrian group. The objective of this paper was to demonstrate that 5S method is very
important and have a positive correlation to overall performance of production results.
© 2018 The Authors. Published by Elsevier B.V.
Peer-review under responsibility of the scientific committee of the 11th International Conference Interdisciplinarity in
Engineering.
Keywords: 5S Method; Lean Manufacturing; Performance; Productivity.

1. Introduction to Lean Manufacturing

An important challenge of nowadays managers is to keep on track with high competition, constantly changing
economic environment and scarce resources. In these conditions, a company should have a desired level of quality
and be time efficient, as its main objective is industrial excellence, thus deliver to the costumer a qualitative product,
in the wanted quantity, on time and keep the production costs as low as possible.

* Corresponding author. Tel.: +40-741-353-853. E-

mail address: harea.cristina@yahoo.com

2351-9789 © 2018 The Authors. Published by Elsevier B.V.

Peer-review under responsibility of the scientific committee of the 11th International Conference Interdisciplinarity in Engineering.
10.1016/j.promfg.2018.03.127
Lean Manufacturing is an enterprise streamline method, derived from Toyota Production System, which aims to
eliminate losses and waste in all its forms. In Lean Vision, all must be evaluated based on added value and any
expenditure of resources that do not add value for the customer is a waste, so should consist a target for elimination.
Lean defines the major types of waste as: overproduction, over processing, defects, inventory, transportation,
motion, underutilization, and delay [1].
All types of waste generate hidden costs, which Lean aims to eliminate using a set of instrument as: Kaizen
(Continuous Improvement), Just in Time, 5S Method, Kanban, Single-Minute Exchange of Die and many more
besides.

2. 5S Method

5S is a Japanese method of organizing the workspace, in a clean, efficient and safe manner, in order to achieve a
productive work environment. The 5S is a starting point for any company that wants to be recognized as a
responsible producer, worthy of world class status [2]. 5S Method includes five phases (see Fig. 1):

• Sort (Seiri): Removing what is not needed and clearing the workplace;
• Set in Order (Seiton): Preparing the necessary items neatly and systematically so that they can easily be taken and
returned in the original place after use [3, 4, 5];
• Shine (Seiso): Cleaning regularly equipment and workplace, identifying irregularities. Dust, dirt and wastes are
the source of untidiness, indiscipline, inefficiency, faulty production and work accidents [3, 6, 7];
• Standardize (Seikutsu): Documenting and standardizing the method, using standard procedures. Standards should
be very communicative, clear and easy to understand [3, 7, 8].
• Sustain (Shitsuke): Continuously maintaining established procedures, auditing work methods, making 5S a habit,
integrating into culture.
 A simple yet powerful quality practice, 5S helps identify and eliminate waste in a workplace. It also helps
establish and maintain a productive and quality environment in an organization. It forces companies to look at issues
that are often overlooked [9].

Fig. 1. The implementation steps of 5S method [10].

The continuous implementation of 5S Method in various companies has revealed several advantages, such us:
improved quality of products and services, clean and productive work environment, improved maintenance and
safety, cost reduction, increasing of effectiveness and efficiency in the processes, discipline and better engagement
902

at workplace, improved sense of responsibility and teamwork, better equipment reliability, as well as reduced waste:
less space for storage and wasted labor time, reduced production and set-up times etc. [3,11,12].
The 5S practice is worthwhile for production and service organizations and is universal to all organizations. The
big challenge is how to incorporate the 5S practice in everyone’s (employee’s) life [13].

3. Current state of Lean implementation

Nowadays most world famous companies use mature forms of Lean streamline method, called in different ways:
Lean Manufacturing, Six Sigma, Toyota Production System, Kaizen and so on. A lot of companies adapted the Lean
philosophy, giving it a specific name and choosing their own set of tools, in accordance with the company`s
principles, type of activity, location etc.
The Lean implementation started in Japan and United States of America in automotive industry and it became a
must in this sector. In the last decades the concept in constantly expanding due to its proved efficiency and
effectiveness. An important characteristic of Lean is flexibility: it`s successfully applied in various fields: healthcare,
retail, IT, government, transportations, in manufacturing and supply chain, in commercial and public sector.
As an infrastructure for a culture of continuous improvement, 5S is typically the first lean method which
organizations implement to facilitate the application of other lean techniques that improve/optimize process structure
and parameters [14, 15].
The result of an research done among five target organizations showed that 5S is an effective tool for
improvement of organizational performance, regardless of organization type, size, its production or its service [16].

4. Case study concerning 5S implementation project in an automotive company

The company involved in the present case study is Hirschmann Automotive – an Austrian company which
produces auto parts and has production units in Morocco, Mexico, China, Czech Republic and Romania. Its overall
turnover in 2016 is 300 million euro, with 12.5% share of investments and 4768 employees on January 2017.
In Mures County (Romania) the manufacturer has the biggest production platform, which was set up in 2007,
actually divided into two plants.
 The implementation of 5S is an integrated part of production processes and managerial culture, being present
simultaneously in all sectors and departments of the enterprise. Each employee is first trained through Hirschmann
School, were everyone gets acquainted with Lean principles and its instruments, 5S, company’s vision, expectations
and so on.
As Hirschmann Automotive Company defines the continuous improvement formula [17]:

𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝐼𝐼𝑆𝑆𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑆𝑆𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 ∗ 𝑀𝑀𝑆𝑆𝐼𝐼𝑀𝑀 𝑅𝑅𝐼𝐼𝐼𝐼𝐼𝐼𝑆𝑆𝐼𝐼𝐼𝐼 = 𝑀𝑀𝑆𝑆𝑀𝑀𝐼𝐼𝐼𝐼 𝐼𝐼𝑆𝑆𝐼𝐼𝑆𝑆𝐼𝐼𝐼𝐼

(1)

Monthly a 5S evolution audit is made in all the company and employees are given salary bonuses for maintaining
established procedures. Being guided by the 5S principles, the enterprise improved its results each year since 2007.
This case study covers the data collected for January – December 2016:

• 5S evolution – a checklist audit, made of 17 questions, is done in all 8 segments of the company and a percentage
is assigned by a special committee;
• Productivity – due to confidential data, we used percentage values. Productivity is calculated dividing standard
hours by productive attendance time, multiplied by 100:

𝑃𝑃(%) = 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 ℎ𝑜𝑜𝑜𝑜𝑆𝑆𝑜𝑜 ∗ 100;

(2)
𝑃𝑃𝑆𝑆𝑜𝑜𝑆𝑆𝑜𝑜𝑃𝑃𝑆𝑆𝑃𝑃𝑃𝑃𝑃𝑃 𝑆𝑆𝑆𝑆𝑆𝑆𝑃𝑃𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑃𝑃𝑃𝑃 𝑆𝑆𝑃𝑃𝑡𝑡𝑃𝑃

• Production volume – indicated in euro (due to mutual dependence between this indicator and productivity and to
similarity between graphs, we chose to use only the first two mentioned indicators);
The following hypotheses were formulated:
• H1: There is a positive relationship between 5S level and productivity; • H0: There is not a positive relationship
between 5S level and productivity.

4.1. Materials and Methodology

The research involved the following methodology:

• Studying specialized literature about Lean Manufacturing, 5S Method and waste.
• Elaboration of comparative measurement between 5S evolution and productivity. The study was conducted using
the data of 2016 months, recorded 2016 in one representative automotive production company in Mures County,
Romania, called Hirschmann Automotive.
• The statistical analysis was performed with PSPP, which is a free software developed by GNU General Public
License as published by the Free Software Foundation; version 3 of the License, with the goal to identify
effectiveness of 5S implementation on the organization performance.
• The experimental design is made from two different steps that were put in practice with the help of statistical soft
PSPP.
The first step is evaluation of the validity of data measurement, and then we continued to make the correlation
analysis.
We chose to test the normality of our data using a graphic method: histogram. The histogram is a quick way of
examining one or more sets of data. After we decide if our data are valid we pass to the correlation analysis in order
to see what correlation level we have.
After data collection, for data analysis, two variables were identified (see fig. 2): the independent variable (X) and
the dependent variable (Y). The independent variable is “5S Level” because this is the cause of basic assumption.
The dependent variable is “Productivity” because this shows the effect of the research assumption.
 Independent variable (X) Dependent variable (Y)

•5S Level •Productivity

Fig. 2. The independent and the dependent variable.

The coefficient of correlation was applied to identify the impact of 5S Level on Productivity.

4.2. Results and Discussion

Before performing the correlation analysis we tested the variable to see the normality of our data. As we can see
in Fig. 3, the distribution is normally for all the tested variables.
The results and findings of the research study are:
Table 1. Results of the research
5S Level

Productivity Pearson Correlation 0.65

Sig. (2-tailed) 0.022

N 12

5S Level has a positive moderate Pearson correlation (0.65) with Productivity, with a significance of 0.022. The
Fig. 4 represents the scatterplot graphic for the two analyzed parameters and we can observe the positive correlation
between the variables.
904

Fig. 3. (a) Histogram for testing the normality of 5S Level; (b) histogram for testing the normality of Productivity.
 102%
101%
100%
99%

Productivity
98%
97%
96%
95%
94%
93%
92%
86% 88% 90% 92% 94% 96% 98%
5S evolution

Fig. 4. Correlation between 5S Level and Productivity. Scatterplot.

The hypothesis H1: There is a positive relationship between 5S level and productivity, is proved correct.
Supporting the statistically proven data, it’s important to mention that Hirschmann Automotive Romania ran 14
projects in 2016. Among the successful projects we should mention [18]:
• Segment no. 5 TM1 - Scrap Reduction;
• Segment no. 1 – Eliminating internal sorting;
• Segment no. 6 - Improving productivity;
• Segment no. 7 - Strengthening quality;
• Tool shop - Spare parts monitoring system for molds in SAP;
• Engineering - Reducing cooling time at injection processes;
• Maintenance - Automatic RFT centralization for Adaptronic tests.
Currently they have ongoing 23 projects, with a potential cost reduction of more than half a million euros [18].
5. Conclusions

As a result of the conducted analyses, the hypothesis H 1 was proven: the correlation show a positive relation
between 5S Level and Productivity in an automotive cable production plant, and the goals defined at the beginning
has been fulfilled. This means that implementing and maintaining 5S method and standards in the company leads to
improved performances.
The need of having 5S method implemented represent one of the first step taken in the Lean Management strategy
and it determines, as a result, the increase of the productivity of the organization. Moreover, due to 5S, the factory is
a cleaner place, the safety at workplace and the product quality is increased, the problems are easy to detect and
prevent, waste and costs are reduced, the product or service fulfils the customer needs in the most efficient manner.
Contrariwise, the lack of efficiency and organization at workplace lead to waste of time and resources, low quality
products, disorganization, safety problems, delivery delays and so on.
In an increasingly competitive environment it’s absolutely necessary to efficacious manage the company’s
processes. 5S method is a starting point for any company who wants to achieve high goals and positions.

6. Acknowledgements

We are grateful to the top management of Hirschmann Romania who helped us with useful information and
suggestions. Reproduction, full or partial use of this content in any publications, and by any means (electronic,
mechanical, photocopying, microfilm, etc.) is prohibited if there is no prior written consent of Hirschmann Romania
through its representatives.

References

[1] L. Wilson, How to Implement Lean Manufacturing, McGraw-Hill Professional, 2009.

[2] M. Imai, Gemba Kaizen: A Practical Approach to a Continuous Improvement Strategy - Second Edition, Kaizen Publishing House,
București, 2013.
[3] V.C. Patel, H. Thakkar, Review on Implementation of 5S in Various Organization, International Journal of Engineering Research and
Applications, Vol. 4, Issue 3 (Version 1), 2014, pp.774-779.
[4] S. Sorooshian, M. Salimi, S. Bavani, H. Aminattaheri, Experience of 5S Implementation, Journal of Applied Sciences Research, 8(7), 2012,
pp. 3855-3859.
[5] K. Kaushik, K. Sanjeev, Step for implementation of 5S, International Journal of Management, IT and Engineering, Volume 2(6), June 2012,
pp. 402-416.
[6] D.S. Korkut, N. Cakıcıer, E.S. Erdinler, G. Ulay, A.M. Dogan, 5S activities and its application at a sample company, African Journal of
Biotechnology, Vol. 8 (8), 20 April, 2009, pp. 1720-1728.
[7] P.M. Rojasra, M.N. Qureshi, Performance Improvement through 5S in Small Scale Industry: A case study, International Journal of Modern
Engineering Research (IJMER). Vol.3 (3) May - June 2013, pp. 1654-1660.
[8] S.B. Khedkar, R.D. Thakre, Y.V. Mahantare, R. Gondne, Study of Implementing 5S Techniques in Plastic Moulding, International Journal
of Modern Engineering Research, Vol.2 (5), Sep.-Oct. 2012, pp. 3653-3656.
[9] D. Sarkar, ”5S for service organizations and offices a lean look at improvements”, ASQ Quality Press Milwaukee, Wisconsin, 2006.
[10] www.leanproducts.eu
[11] www.graphicproducts.com/articles/benefits-of-5s
[12] R.K. Panchal, “Improving the organization through 5S methodology”, Proceedings of the National Conference on Trends and Advances in
Mechanical Engineering, YMCA University of Science & Technology, Faridabad, Haryana, 2012.
[13] J.H. Ablanedo-Rosas, B. Alidaee, J.C. Moreno, J. Urbina, Quality improvement supported by the 5S, an empirical case study of Mexican
organisations, International Journal of Production Research, Vol. 48 (23), 1 December 2010, pp. 7063–7087.
[14] S.S. Chakravorty, “Six Sigma Programs: An Implementation Model” in International Journal of production Economics, 119 (1), 2009, pp. 1–
16.
[15] R.A. Al-Aomar, “Applying 5S Lean Technology: An Infrastructure for Continuous Process Improvement”, in World Academy of Science,
Engineering and Technology 59, 2011, pp. 2014-2019.
[16] A. Ghodrati, N. Zulkifli, “The Impact of 5S Implementation on Industrial Organizations’ Performance”, International Journal of Business
and Management Invention, vol.2(3), 2013, pp. 43-49.
[17] Hirschmann Automotive Magazine, No.4 – June 2017, Tirgu-Mures, p.8.
[18] Hirschmann Automotive Magazine, No.2 – March 2017, Tirgu-Mures, p.3.
 3. Discuss the concept of personality, the theories and principles of
child’s and adolescent’s development, social influences and its
contribution to achieve a satisfying home life in the family.

Concept of Personality

The term personality is used in a number of ways including the apparent features of
a person. However, psychologist use to the characteristic pattern of thinking, feeling,
and acting. By characteristic pattern we mean the consistent and distinctive ways our
ideas, feelings, and actions are organized. When we talk about personality we usually
refer to the totality or whole of the person. Thus, the enduring pattern expressed by the
person in various situations is the hall mark of personality.
Personality refers to the sum of total ways in which an individual reacts and interacts
with others. Personality determinants include heredity, environment and situation.

According to Robert park and Earnest Burgess, “Personality is the sum and
organization of those traits which determine the role of the individual in the group.”
According to Linton, “Personality embraces the total organized aggregate of
psychological processes and status pertaining to the individual.
According to Lundberg, “the term personality refers to the habits, attitudes, and other
social traits that are characteristic of a given individual’s behavior.”

Characteristic of Personality

Personality is made up of the characteristic patterns of thoughts, feelings, and

behaviors that make a person unique. In addition to this, personality arises from
within the individual and remains fairly consistent throughout life.

Some of the fundamental characteristics of personality include:

 Consistency - there is generally a recognizable order and regularity to behaviors.

Essentially, people act in the same ways similar ways in a variety of situations.

 Psychological and physiological - personality is a physiological construct, but

research suggest that it is also influenced by biological processes and needs.

 Impacts behaviors and actions - personality does not just influenced how we move
and respond in our environment; it causes us to act in certain ways.
 Multiple expressions - personality is displayed in more than just behavior. It can be
also be seen in our thoughts, feelings, close relationships, and other social
interactions.

Child and Adolescence Development

Child and adolescent psychology are branches of developmental psychology
devoted to the growth and changes happening from conception through the beginning of
adulthood.

Major Child development Theories and Theorists

Though many scientist and researchers have approached the study of child
development over the last hundreds or so years, only a few of the theories that have
resulted have stood the test of time and have proven to be widely influential. Among this
core of theories are five that will serve as the basis in this series.

 Freud’s Psychosexual Theory

Sigmund Freud (1856-1939) was a Viennese doctor who came to believe that the
way parents dealt with children’s basic sexual ad aggressive desires would determine
how their personalities developed and whether or not they would end up well-adjusted
as adults.

Stages of Sexual Development

Each stage focused on sexual activity and the pleasure received from a
particular area of the body.
ORAL PHASE, children are focused on the pleasures that they receive from
sucking and biting with their mouth.
ANAL PHASE, this focus shifts to the anus as they begin toilet training and
attempt to control their bowels.
PHALLIC STAGE, the focus moves to genital stimulation and the sexual
identification that comes with having or not penis.

During this phase, Freud thought that children turn their interest and love toward
parents of the opposite sex and begin to strongly resent the parents of the same
sex.

He called this idea that Oedipus Complex as it closely mirrored the events of an
ancient Greek tragic play in which a king named Oedipus manages to marry his
mother and kill his father. The Phallic/Oedipus was thought to be followed by a
period of Latency during which sexual and interest were temporarily nonexistent.
 Another part of Freud’s theory focused on the identifying the parts of
consciousness. Freud thought that all babies are initially dominated by unconscious,
instinctual, and selfish urges for immediate gratification which he labeled the ID.

As babies attempt and fail to get all their whims met. They developed a more
realistic appreciation of what is realistic and possible, which Freud called the “EGO”

Over time, babies also learn about and come to internalized and represent their
parent’s values and rules. These internalized rules, which he called the “super-ego”,
are the basis for the developing child conscience that struggles with the concepts of right
and wrong and works with the ego to control the immediate gratification urges of id.

 Erickson’s Psychosocial Theory

Erik Erickson (1902- 1994) used Freud’s work as starting place to develop a
theory about human stage development from birth to death. In contrast to Freud’s
focus on sexuality, Erickson focused on how people sense of identity develops; how
people fail to develop abilities about themselves which allow them to become
productive, satisfied members of society.

Each stage is associated with a time of life and general age span. For each
stage, Erickson’s theory explains types of stimulation children need to master that
stage and become productive and well- adjusted members of society and explains
the types of problem and developmental delays that can result when this stimulation
does not occur.

Stages of Psychosocial Theory

 Trust and mistrust

 Autonomy versus shame and doubt
 Initiative versus guilt
 Industry versus inferiority
 Identity versus confusion
 Intimacy versus isolation
 Generativity versus stagnation
 Integrity versus despair
 Kohlberg’s Moral Understanding Theory
Lawrence Kohlberg (1972-1987) described three of moral development which
described the process through which people learn to discriminate right from wrong and
to develop increasingly sophisticated appreciations of morality.

Kohlberg’s first pre-conventional level described children whose understanding of

morality is essentially only driven by consequences. Essentially, “might makes right” to a
pre-conventional mind, and they worry about what is right in wrong so they don’t get in
trouble.

Second stage ‘conventional’ morality describes people who act in moral ways
because they believe that following rules is the best way to promote good personal
relationships and a healthy community.

The final “post conventional” describes people whose morality transcends what the
rules or laws sat. Instead of just following rules without questioning them, ‘post
conventional’ stage people determined what is moral based on a set of values or beliefs
they think are right all the time.

 Piaget-Cognitive Development Theory

Swiss psychologist Jean Piaget (1896- 1990), created a cognitive-development
stage theory that described how children’s ways of thinking developed as they interacted
with the world around them. Infants and young children understand the world much
differently than adult do, and as they explore, their mind and learns how to think in ways
that better fit with reality.

Piaget’s theory has four stages: sensorimotor, preoperational, concrete operational,

and formal operational. During the sensorimotor stage, which often last from birth age to
two, children are just beginning how to learn.

During the pre-operational stage, which often lasts from ages 0 to 2 thought seven,
children start to use mental symbols to understand and to interact with the world, and
they begin to learn language and to engage in pretend play. In the concrete operational
stage that follows, lasting from ages seven up to eleven, children gain the ability to think
logically to solve problems and to organize information they learn. However, they remain
limited to considering only concrete, not abstract, information because at this stage the
capability for abstract thought isn’t well developed yet.

Finally, during formal operational stage, which often lasts from age eleven onwards,
adolescents learn how to think more abstractly to solve and think symbolically, e, g.,
about things that aren’t really there concretely in front of them. As is the case with
Erickson and Kohlberg, Piaget’s ideas will be developed in greater depth in future
documents.

 Bronfenbrenner- ecological System Theory

Urie Bronfenbrenner (1917-2005) developed the ecological system theory to

explain how everything in a child and the child’s environment affects how a child
grows and develops. He labeled different aspects or levels of the environment that
influence’s children’ development, including the microsystem, the mesosystem, the
ecosystem, and the macro system. The microsystem is the small, immediate
environment the child lives in. Children’s microsystem will include any immediate
relationship or organizations they interact with, such as their immediate family or
caregivers and their school or daycare. How these groups or organizations interact
with the child will have an effect on how the child grows; the more encouraging and
nurturing these relationships and places are, the better the child will be able to grow.
Furthermore, how a child acts or reacts to these people in the microsystem will
affect how they treat her in return. Each child’s special genetic and biological
influenced personality traits, what is known as temperament, end up affecting how
others treat them.
Bronfenbrenner’s next level, the mesosystem, describes how different parts of a
child’s microsystem work together for the sake of the child. For example, if a child’s
caregiver takes an active role in a child’s school, such as going to parents-teacher
conference and watching their child’s soccer games, this will help ensure the child’s
overall growth. In contrast, if the child’s two sets of caregivers, mom with step-dad
and dad with step-mom, disagree how to best raise the child and give the child
conflicting lessons when they see him, this will hinder the child’s growth in different
channels.
The ecosystem level includes the other people and places that the child herself
may not interact with often herself but that still have a large effect on her, such as
parent’s workplaces, extended family members, the neighborhood, etc. For
example, if a child’s parents get laid off from work, that may have negative effects on
the child if her parents are unable to pay rent or to buy groceries; however, if her
parent receives a promotion and a raise to work, this may have a positive effect on
the child because her parents will be better able to give her physical needs.
Bronfenbrenner’s final level is the macro system, which is the largest and most
remote set of people and things to a child but which still has a great influence over
the child. The macro system includes things such as the relative freedoms permitted
by the national government, cultural values, the economy, wars, etc. These things
can also affect a child either positively or negatively.

Developmental theories present systematic ways of thinking about how human beings
grow from babies to adolescents to adults to elderly people, and the various changes
they undergo as they make this passage. Developmental theories gives parents a
abstract background on how raise their children well and be responsible as they grow.
Social influence by Kelman (1958) is the change in behavior that one person causes
in another, intentionally or unintentionally, as a result of the way the changed persons
perceives themselves in relationship to the influencer, other people and society in
general.
Three areas of influence are conformity, compliance and obedience
 Conformity - is changing how you behave to be more like others. This plays to
belonging and esteem needs as we seek the approval and friendship of others.
Conformity can run very deep, as we will even change our beliefs and values to be
like those of our peers and admired superiors.
 Compliance - is where a person does something that they are asked to do by
another. They may choose to comply or not, although the thoughts of social reward
and punishment may lead them to compliance when they really do not want to
comply.
 Obedience - is different from compliance in that it is obeying an order from
someone that you accept as an authority figure. In compliance, you have some
choice. In obedience, you believe that you have a choice. Many military officers and
commercial managers are interested only in obedience.
Why people accept social influence? There are number of reason why people allow
social influences to affect their thoughts and behavior. One reason is that we often
conform to the norms of a group to gain acceptance of its members. Additionally, group
conformity enables a sense of cohesion within society.

4. The role of management process in decision making.

Decision making is the act of making choice among available alternatives. There
are innumerable decisions that are taken by human beings in day-to-day life. Decision
making is possible when there are two or more alternatives to solve a single problem or
difficulty. If there are two or more difficulties. If there only one alternative, then there is
no question of decision making. It is believed that management without is a man without
a backbone. Therefore, decision making is a problem-solving approach by choosing a
specific course of action among various alternatives.

Just like in any other aspect right management in decision making leads to success
in every courses of action. In home management, decision making is its heart. Home
management is a dynamic process that involves decision making. It requires knowledge
in life situation and willingness to know and to apply. So the role of decision making in
management involves knowing and actually applying essential information in problem
situations of day to day life.
 5. Work Simplification in the Home
Work simplification is the technique of completing task by using the least amount of
time and energy. As time and energy are closely related, the saving of one leads to that
of other. Anyone who is trying to lower time and energy expenditure should learn the
value of improving methods and energy required to complete a particular work depends
on hand and body motions. A convenient method of work must be adopted.

There are two ideas which can help the homemaker to save both her energy and
time:
a. Work Simplification means the adoption of simplest. Easiest and quickest method
of doing the work less consumption of time and energy.
b. Motion Mindedness means the awareness of the movements involved in doing a
particular task and possible ways of reducing the motions.

Time and energy can be saved by:

1. Using labor and time saving devices like pressure cooker, washing machine, mixer,
grinder. Gas stoves and some other electrical machineries
2. Planning a better sequence of all activities help to save time and energy.
3. Working conditions must be improved by proper work surface in terms of height,
depth, and weight.
4. Collect everything you need before starting the work.
5. Store frequently used and needed items within easy reach.
6. Place items at their point of use.
7. Maintain good postures for different activities.
8. Look out for better ways of doing a tasks.
9. Instant foods or semi prepared food stuff readily available in the market can be
substituted to save time and energy.
10. Ground spices, frozen foods or readymade garment may be bought to help
economize on time and energy. Generally, Proper planning is essential for saving both
time and energy.

Work simplification presents a challenge to managers of all type of activities.

Homemaking is an important and full time job for many homemakers. Many women who
also hold jobs outside home face many demands on their time. Homemaking involves a
special sort of labor known as house work, and its essential to run the home.
 Work well done is satisfying and rewarding. But work inefficiently done, without skill
and under pressure, gives rise to frustration and unhappiness. A well-managed home is
necessary to happy family life. “scientific management” means application of science to
management problems. It includes the handling of machines, materials and people and
it recognizes that of these three. People are the most important as they do the actual
job. The use of scientific management is helpful. In order to conserve the human
elements, we must find out what is the one best way to do each job.

“Working smart” can allow you to get more and be less tired. Making tasks easier can
help save energy for the activities that are necessary and important in your life. You can
do this by:

Reducing workload for example; only do task that really need doing (for example,
iron only when needed), Assign tasks to others (use cleaning. Lawn care and snow
removal services), Share large tasks and Ask for help

Organizing for example; Get rid of clutter, Store things where work is done (like, at a
desk make sure pens and paper are kept in drawers that are close to where you write) ,
Keep frequently used objects at shoulder or hip level, get work tools together before
doing a task, and Handle things as few times as possible (for example, put laundry away
as it is folded, get rid of junk mail immediately. Sort groceries as you bag them, etc.)

Pacing Yourself for example; prioritize the work that needs to be completed, divide a
job into steps, Work at a steady but short rest breakers and rest before you tired

Planning ahead for example; spread heavy tasks over several days, cook and serve
in the same container and alternate light tasks (paying bills) and heavy tasks (grocery
shopping).

Decreasing the Stress on your Body for example; do jobs sitting down, push rather
than pull, Lift from the legs and not from back, avoid stretching, twisting, and bending,
use a cart, tote, or basket to gather things, Work at height right, Push or slide things;
avoid carrying, and carry items close to your body.

Using the Correct Tools for example; Use lightweight equipment and Use electric or
powered equipment when possible (can opener, snow blower, etc.)

6. The importance of savings and life insurance

 Saving is income not spent, or deferred consumption. Methods of saving include
putting money aside in, for example, a deposit account, a pension account, an
investment fund, or as cash. Saving also involves reducing expenditures, such as
recurring costs. Life insurance is a contract between an insurer and a policyholder in
which the insurer guarantees payment of a death benefit to named beneficiaries when
the insured dies. The insurance company promises a death benefit in exchange for
premiums paid by the policyholder.
A life insurance policy provides a payment in the event of your death that can help
protect your family's lifestyle in the absence of your earning power. "Many people have
financial goals they are trying to meet with hard-earned income—such as paying off a
mortgage, putting a child through college, or supporting an elderly parent. Life insurance
can help support your family goals," says Tom Ewanich, a vice president and actuary at
Fidelity Investments Life Insurance Company. When you purchase a life insurance
policy, you’re buying a contract with the issuing insurance company. The issuing
insurance company guarantees, subject to the insurance company's claims-paying
ability, that upon your death it will pay your beneficiaries a preset amount that is typically
free from income taxes. Your beneficiaries receive the payment directly from the
insurance company, so the funds arrive without the delays and expenses associated
with the probate process that governs assets passed down via a will. And because the
probate process is often made public, life insurance may also provide your family a non-
financial benefit: privacy. However, depending on the size of your estate, benefits from a
life insurance policy may be subject to estate tax.
Life insurance can help reduce the financial impact on your loved ones in the
event of your death. When you plan for life's uncertainties by having a life insurance
policy, you provide your family the opportunity to help replace lost income, eliminate
debt, pay for college, keep a business afloat, protect family wealth, or address other
financial needs and goals while they adjust to a new life.

7. Food and applied nutrition

Food is the fuel that sustains the human body. The stomach and intestines
break food down into usable components that the body uses for all its functions.
Here are a few examples:

 Vitamin C is necessary for brain health, protection against free radicals, and
producing collagen for the skin and bones.
 Protein is essential for maintaining blood pressure, transferring chemical
messages into and out of cells, providing elasticity in connective tissues, and
providing structural integrity to cell walls, among many other functions.
 Vitamin B12 (cobalamin) helps produce red blood cells and strands of DNA,
along with being a critical component of oxygen transportation and use in the cells of
the brain and nerves.
 Flavonoids, like catechins and anthocyanidins, offer antioxidant and anti-
inflammatory benefits. They also help improve the cardiovascular system and supports
the nervous system.
The trick is finding the right balance between food intake and proper nutrition. The body
can metabolize almost all the nutrients found in food ingredients. However, the body
requires certain nutrients to run at an optimal level. If a person does not eat a range of
those nutrients, in the right proportions, the body will start having problems.

As we know that the food that we eat is digested and absorbed and it is utilized by
our body. Food helps us in staying healthy as it provides nutrition. Our diet should be
such that it meets our nutritional requirements and thus helps to be sound health.

Applied Nutrition is the branch of the Food and Drug Administration (FDA) that
regulates food, dietary supplements, and cosmetics. Nutrition is the science that
expounds the interaction of nutrients and other substances in food. In relation to have a
healthy life as by maintenance, growth, reproduction, health and disease of an organism.
It includes food intake, chewing, absorption, assimilation, biosynthesis, catabolism and
excretion.

8. The core competencies of the following based on the Training

regulations of TESDA:
Housekeeping NC II
Food and Beverages NC II
Cookery NC II
Massage Therapy NC II
Nail and Facial Make-up NC II
Dressmaking NC II
Tailoring NC II

Housekeeping NCII
CODE NO. CORE COMPETENCIES
TRS5123111 Provide housekeeping services to guests
TRS5123112 Clean and prepare rooms for incoming guests
TRS5123113 Provide valet/butler service
TRS5123114 Laundry linen and guest clothes
TRS5123115 Clean public areas, facilities and equipment
TRS5123122 Deal with/Handle intoxicated guests
Food and Beverages NCII
CODE NO. CORE COMPETENCIES
TRS512387 Prepare the dining room/restaurant area for service
TRS512388 Welcome guests and take food and beverage orders
TRS512389 Promote food and beverage products
TRS512390 Provide food and beverage services to guests
TRS512391 Provide room service
TRS512392 Receive and handle guest concerns

COOKERY NCII
CODE NO. CORE COMPETENCIES
TRS512328 Clean and maintain kitchen premises
TRS512331 Prepare stocks, sauces and soups
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressing
TRS512330 Prepare sandwiches
TRS512383 Prepare meat dishes
TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes
TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dishes
TRS512334 Prepare seafood dishes
TRS512335 Prepare desserts
TRS512340 Package prepared food

Massage Therapy NCII

UNIT CODE CORE COMPETENCIES
HHC322301 Develop massage practice
HHC322302 Perform client consultation
HHC322303 Perform body massage
HHC322304 Maintain and organize tools, equipment, supplies
and work area

Nail and Facial Make-up NC II

UNIT CODE CORE COMPETENCIES
HCS515301 Perform pre and post beauty care services
HCS515302 Perform manicure and pedicure
HCS515303 Perform hand spa
HCS515304 Perform body massage
HCS515305 Perform body scrub
HCS515306 Perform facial treatment
HCS515307 Perform foot spa
 HCS515314 Apply facial make-up

Dressmaking NC II
CORE COMPETENCIES
1. Draft and Cut Pattern for Casual Apparel
2. Prepare and Cut Materials for Casual Apparel
3. Sew Casual Apparel
4. Apply Finishing Touches on Casual Apparel

Tailoring NC II
Code No. CORE COMPETENCIES
GRM743313 Draft and cut pattern of casual apparel
GRM743314 Prepare and cut materials of casual apparel
GRM743315 Sew casual apparel
GRM743316 Apply finishing touches on casual apparel

Skills
1. Choose 1 skill(NCII) to demonstrate online.
-I choose COOKERY NCII under the core competency of preparing egg
dishes.

Attitude:
1. Identify the different critical aspects of the different NC II core
competencies.
Reference: Training Regulations of TESDA.

Housekeeping NCII
CODE NO. CORE COMPETENCIES
TRS5123111 Provide housekeeping services to guests
Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Demonstrated ability to offer courteous, prompt and
friendly service to guest
1.2 Demonstrated knowledge and skills of a range of
housekeeping services/materials/solutions and
equipment
 TRS5123112 Clean and prepare rooms for incoming guests
1
. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Demonstrated ability to organize and carry out the
complete guest room services
Demonstrated ability to provide room service within
the timeframe required by a commercial
1.2 accommodation establishment

TRS5123113 Provide valet/butler service

Critical aspects of Assessment requires evidence that the candidate:
Demonstrated ability to explain the current role of
Competency 1.1 valet
service within the hospitality industry
1.2 Demonstrated ability to care for guest property
1.3 Demonstrated exemplary personal presentation and
communication standards

TRS5123114 Laundry linen and guest clothes

1
. Critical aspects of Assessment requires evidence that the candidate:
Demonstrated ability to correctly identify the
Competency 1.1 process
required for different types of laundry
1.2 Demonstrated ability to operate laundry equipment
safely
Demonstrated ability to complete the full
1.3 laundering
process

TRS5123115 Clean public areas, facilities and equipment

Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1 Demonstrated ability to understand the importance of
cleaning services to the overall quality of service
provided by the establishment/workplace
Demonstrated ability to safely and efficiently select
1.2 and
use relevant equipment and cleaning agents in
accordance with acceptable establishment/workplace
procedures
 TRS5123122 Deal with/Handle intoxicated guests

Critical aspects of Assessment requires evidence that the candidate/ trainee :

Competency 1.1 Demonstrated full knowledge of the effects of alcohol
and factors which influence guest’s actions.
1.2 Demonstrated knowledge of legal requirements for
alcohol service and consumption
1.3 Demonstrated knowledge of the benefits in creating
a responsible licensed drinking environment to self,
colleagues and customer/guests
Demonstrated knowledge of ways of assessing
1.4 intoxication of guests

Food and Beverages NCII

CODE NO. CORE COMPETENCIES

TRS512387 Prepare the dining room/restaurant area for service

Critical aspects
of Assessment requires evidence that the candidate
competency 1.1 Took table reservations accurately
1.2 Identified and explained the use of the different food
and beverage wares and equipment e.g. Dinnerware,
glassware, silverware etc.
1.3 Completed and prepared service or waiter’s station
1.4 Set up tables according to predetermined menu
1.5 Performed different table napkin folding styles

TRS512388 Welcome guests and take food and beverage orders

Critical aspects of Assessment requires evidences that the candidate:
competency 1.1 Welcomed and greeted the guests
1.2 Took food and beverage orders
1.3 Liaised between kitchen and service areas
 TRS512389 Promote food and beverage products
Critical aspects of Assessment requires evidences that the candidate:
competency 1.1 Demonstrated ability to apply relevant food and beverage
product knowledge
1.2 Provided advice on food and beverage compatibility
Demonstrated ability to apply up selling products
1.3 knowledge

TRS512390 Provide food and beverage services to guests

Critical aspects of Assessment requires evidences that the candidate:
competency 1.1 Performed the various styles of food service
1.2 Demonstrated service principles
1.3 Explained the sequence of service
1.4 Performed the “3-minute” check
1.5 Described how to handle guests with special needs
1.6 Opened wine bottles in front of a guest
1.7 Described banquet service
1.8 Explained closing duties
1.9 Processed payments and receipts during the trade
1.10 Managed intoxicated persons

TRS512391 Provide room service

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Took room service orders properly
1.2 Recorded and processed room service orders
accurately
1.3 Set up a variety of room service meals according to
ordered food and beverage
1.4 Presented and served room service orders

TRS512392 Receive and handle guest concerns

Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Listened and obtained the entire story or complaint
1.2 Paraphrased the guest complaint
1.3 Showed empathy towards complaining guest
1.4 Took action on the guest complaint
1.5 Recorded complaint
 COOKERY NCII
CODE NO. CORE COMPETENCIES
TRS512328 Clean and maintain kitchen premises
Critical aspects
of Assessment requires evidences that the candidate:
Competency 1.1 Cleaned and sanitized all food preparation and
presentation areas in accordance with food
safety
and occupational health and safety regulations
1.2 Cleaned and sanitized large and small
equipment/utensils commonly found in a
commercial/institutional kitchen
Demonstrated sanitizing procedures and
1.3 techniques
Disposed wastes according to sanitary
1.4 regulations,
enterprise practices and standard procedures

TRS512331 Prepare stocks, sauces and soups

Critical aspects
of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of stocks, soups and sauces
from different recipes Identified different
classifications of stock, soups and sauces
Stored and re-heated/reconstituted stocks,
1.2 sauces
and soups
Followed safety and hygienic practices in
1.3 handling
food, tools and equipment

TRS512381 Prepare appetizers

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of appetizers from different
recipes and
Prepared a variety of appetizers within a
1.2 specific
timeframes
Presented appetizers attractively and
1.3 creatively
Stored appetizers in accordance with
1.4 enterprise
standards
Followed safety and hygienic practices in
1.5 handling
food, tools and equipment
TRS512382 Prepare salads and dressing
Critical aspects
of Assessment requires evidences that the candidate:
Competency 1.1. Prepared a variety of salads from different
recipes and cultural backgrounds
1.2. Prepared variety of salads and dressing
hygienically and within industry-realistic
timeframes
Presented salads and dressing attractively
1.3. and
creatively
Stored salads and dressings in accordance
1.4. with
enterprise standard procedures

TRS512330 Prepare sandwiches

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared different types of sandwiches using
different types of breads and ingredients and
preparation techniques
1.2 Prepared a certain quantity of sandwiches
hygienically and within industry-realistic
timeframes
1.3 Presented sandwiches attractively using suitable
garnishes, condiments and service wares
1.4 Stored sandwiches in accordance with enterprise
standard procedures

TRS512383 Prepare meat dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Applied safe and accurate cutting techniques
1.2 Observed hygienic handling and storing of meat
1.3 Prepared a range of meat dishes to enterprise
standards
1.4 Performed Mise en place
1.5 Cooked variety of meat dishes
1.6 Presented variety of meat dishes
1.7 Followed workplace safety practices and hygienic
procedures in preparing meat dishes
1.8 Followed safety practices in handling tools and
equipment

TRS512384 Prepare vegetables dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Performed mise en place
1.2 Prepared a variety of vegetable dishes
1.3 Presented variety of vegetable dishes with
appropriate service wares and garnishes
 1.4 Stored vegetable dishes in accordance with
enterprise standard procedures
1.5 Followed workplace safety practices and hygienic
Procedures

1.6 Followed safety practices in handling tools and

equipment
1.7 Determined/Explained different classifications of
vegetables

TRS512385 Prepare egg dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of dishes eggs
Presented a variety of egg dishes using
1.2 appropriate
service wares and garnishes
1.3 Followed workplace safety practices and hygienic
procedures in preparing egg dishes
1.4 Followed safety practices in handling tools and
equipment
1.5 Determined/Explained different classifications of
eggs

TRS512386 Prepare starch dishes

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared a variety of dishes using starch products
1.2 Presented starch dishes in appropriate service
wares
1.3 Prepared appropriate sauces for the prepared
starch dishes
1.4 Stored starch dishes
1.5 Followed workplace safety practices and hygienic
procedures in preparing variety of starch dishes
Demonstrated safety practices in handling tools
1.6 and
equipment
1.7 Determined/Explained different classifications of
starch products

TRS512333 Prepare poultry and game dishes

Critical aspects of Assessment requires evidences that the candidate:
Understood the different classifications of
Competency 1.1 poultry
and game
1.2 Demonstrated particular storage and handling
practices related to poultry and game
1.3 Prepared a variety of poultry and game dishes
according to enterprise standards
1.4 Cooked and presented or plated poultry and game
dishes according to enterprise standards
1.5 Followed safety practices in handling tools and
equipment
 TRS512334 Prepare seafood dishes
Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Explained the different classifications of seafood
Demonstrated storing and handling issues related
1.2 to
seafood
1.3 Cooked and plated/presented a range of seafood
dishes according to enterprise standards
Stored seafood hygienically and in accordance
1.4 with
enterprise standard procedures
Demonstrated safety practices in handling tools
1.5 and
equipment

TRS512335 Prepare desserts

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Prepared different types of desserts and sweets
according to enterprise standards
1.2 Presented desserts and sweets attractively
1.3 Stored desserts and sweets in accordance with
enterprise standard procedures
1.4 Followed workplace safety practices and hygienic
procedures in handling hot and cold desserts
Demonstrated safety practices in handling tools
1.5 and
equipment
1.6 Explained dessert options

TRS512340 Package prepared food

Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Performed safe packaging of food within food
safety requirements and regulations
1.2 Selected and used suitable packaging materials
and methods for a different food item types
1.3 Demonstrated hygienic practices and food safety
regulations in storing and transporting package
foods
Massage Therapy NCII

UNIT CODE CORE COMPETENCIES

HHC322301 Develop massage practice

1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Explained safety, sanitation & hygiene at the
workplace.
1.2 Identified, accessed and interpreted the principles
of
massage practice
1.3 Discussed history and development of
massage
1.4 Explained the significance of anatomy &
physiology
in the practice of massage.
1.5 Explained the importance of the microbiology
and
pathology in the practice of massage.
1.6 Identified the indications & contraindications.
1.7 Explained physical assessment
1.8 Identified and discussed endangerment sites
1.9 Explained the different massage modalities
and
1.10 Explained the Standard Manipulations/
Strokes
in massage
1.11 Planned the massage program

HHC322302 Perform client consultation

Critical
Aspects Assessment requires evidence that the candidate:
of
Competency 1.1 Obtained and recorded the necessary client information.
1.2 Determined and assessed the client’s physical condition using
standard tools and equipment for the required massage
treatment.
1.3Conducted accurate analysis and communication of results.

HHC322303 Perform body massage

Critical Aspects of Assessment requires evidence that the candidate:
Competency 1. Planned massage program of the client.
2. Prepared work area and massage implements.
 3. Identified and demonstrated standard massage
manipulations/strokes.
4. Performed proper body mechanics.
5. Performed proper draping techniques.
6. Performed aftercare activities.
7. Provided aftercare advices.

HHC322304 Maintain and organize tools, equipment, supplies and work

area
Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Consistently applied relevant health regulations and
standard massage establishment policies.
1.2 Consistently applied standard massage establishment
procedures for cleaning, disinfection and safe storage of
linen, tools and equipment used in massage services
1.3 Checked and maintained a range of tools and equipment in
safe working order
1.4 Regularly applied massage establishment housekeeping
programs and routines, including reporting faults and
problems to relevant persons, and checking and referring
tools and equipment for repair as required
1.5Completed tasks in set time frames

Nail and Facial Make-up NC II

UNIT CODE CORE COMPETENCIES

HCS515301 Perform pre and post beauty care services

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Prepared and stored the tools and equipment according to
OHSC requirements.
Ensured clients safety and comfort during the entire
1.2 process.
1.3 Applied correct techniques in draping, providing of other
protective clothing to clients.
Applied questioning and listening skills in assessing the
1.4 needs
of clients.
1.5 Disposed wastage according to environmental rules and
regulations.

HCS515302 Perform manicure and pedicure

 Critical aspects
of Assessment requires evidence that the candidate:
competency 1.1 Consulted client on desired nail service activity and specific
requirements.
1.2 Checked and analyze nail condition, structure, shape and
style.
1.3 Provided client with protective clothing.
1.4 Recognized nail disorder and give advice or referral to
appropriate personnel.
1.5 Selected and prepared sanitized tools and equipment.
1.6 Prepared appropriate supplies and materials.
1.7 Used questioning and listening skills to ensure client s safety
and comfort during the entire process.
1.8 Cleaned nails by pushing cuticle and removing dry skin using
appropriate tools observing safety precautions.
1.9 Massaged hand and foot following D.O.H. rules and
regulations.
1.10 Applied base coat and tip seal coat using long strokes and
single direction.
1.11 Applied agreed nail polish color using light sweeping strokes
around the cuticle and nail.
1.12 Checked outcome and apply finishing touches according to
salon standard.

HCS515303 Perform hand spa

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Checked and analyzed hand and nail conditions.
1.2 Performed standard procedure in washing, scrubbing and
massaging of hands.
1.3 Followed safety rules in setting and handling, cleaning and
storing of tools and equipment.
Applied salon policies and procedures and industry codes
1.4 of
practice in application of hand and nail treatment.
1.5 Consistently used effective questioning and listening
techniques in ensuring client safety and comfort through
out
the service.
1.6 Properly set spa machine to appropriate temperature.

HCS515304 Perform body massage

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Checked and analyzed body condition.
1.2 Requested the un - wearing of personal accessories to
achieve optimum result.
 1.3 Ensured clients comfort and safety in performing the body
massage in any position.
Prepared and used Tools, Supplies and Materials
1.4 according to
OHSC requirements.
Applied appropriate and necessary strokes and
1.5 movements
following DOH requirements.
1.6 Applied necessary movements according to prescribed
direction.
1.7 Observed timeline according to salon standard.
1.8 Advise clients on safety precautions after the massage.
1.9 Acknowledged pain or other complains made by the client.

HCS515305 Perform body scrub

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Checked and analyzed the clients skin type condition.
1.2 Provides client with appropriate clothing material.
1.3 Bathe client with lukewarm water.
1.4 Applied appropriate skin scrub products on body surface
following salon policies and procedures.
Ensured clients safety and comfort during the entire
1.5 process
by questioning-listening to them.
1.6 Prepared and used S/M according to OHSC requirements.
Performed the scrubbing activity following prescribed
1.7 salon
policies and procedures.
Checked result and advice client on appropriate
1.8 maintenance
program.
1.9 Consulted and explained all possible skin improvement
enhancement of skin.

HCS515306 Perform facial treatment

Critical aspects of Assessment required evidence that the candidate:
Checked and analyzed clients’ facial skin tone and
competency 1.1 condition.
1.2 Used protective clothing and gadget.
1.3 Observed personal hygiene sanitation practices during the
 entire process.
1.4 Used appropriate types and amount of treatment products.
1.5 Performed cleaning and massage following standard
techniques and procedures.
1.6 Applied listening and questioning skills ensuring the safety
and comfort of clients.
Checked set, use and sanitize tools and equipment
1.7 supplies
and materials according to OHSC requirements.
Checked final outcome and advises client on post
1.8 treatment
precautions and use of appropriate facial maintenance
products.

HCS515307 Perform foot spa

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Applied salon policies and procedures in performing foot
treatment.
1.2 Applied of safety rules and regulations during the entire
process.
1.3 Analyzed varied condition of the foot.
Checked, handled and stored appropriate tools,
1.4 equipment,
supplies, materials according to OHSC requirements.
1.5 Applied basic foot massage following different prescribed
movements.
1.6 Applied treatment product as per client’s needs following
manufacturer’s instructions and safety practices.
Displayed the ability to use effective questioning and
1.7 listening
skills in consulting and negotiating with clients.
Used personal protective clothing and gadgets in
1.8 performing
the activity.

HCS51534 Apply facial make-up

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Consulted clients’ make-up requirements.
1.2 Performed analysis of clients face, skintone and types.
1.3 Used appropriate make-up tools and materials and
accessories.
1.4 Selected and applied appropriate make-up products.
1.5 Performed checking and apply final touch on client.
 Performed safe and sanitary procedures in handling
1.6 customer.

Dressmaking NC II
CORE COMPETENCIES
1. Draft and Cut Pattern for Casual Apparel
2. Prepare and Cut Materials for Casual Apparel
3. Sew Casual Apparel
4. Apply Finishing Touches on Casual Apparel

Tailoring NC II

Code No. CORE COMPETENCIES

GRM743313 Draft and cut pattern of casual apparel

Critical aspects of Assessment requires evidence that the candidate:
Determined job requirements in accordance
competency 1.1 with enterprise practice

1.2 Prepared design in consultation with client’s

requirements
1.3 Prepared/selected measuring, drafting and
cutting tools in accordance with job
requirements

Followed correct position and sequence in

1.4 taking body measurements
 1.5 Drafted basic/block pattern in accordance with
customer’s specifications
1.6 Cut final pattern with seam allowance and in
accordance with customer’s specifications

GRM743314 Prepare and cut materials of casual apparel

Critical aspects of Assessment requires evidence that the candidate:
Checked fabrics for quality, faults, width,
competency 1.1 selvedges
and marking requirements
1.2 Soaked, drip dried and pressed fabrics in
accordance with standard fabric care
1.3 Selected and prepared accessories and accent of
the garment in accordance with specified
garment
design or style
Identified and prepared measuring,
1.4 tracing/marking
and cutting tools in accordance with job
specifications
1.5 Laid-out and pinned patterns on the fabric in
accordance with fabric grain line
1.6 Marked seam allowances on the fabric in
accordance with job requirements
1.7 Traced/marked darts and pocket locations on the
fabric in accordance with specified garment style
or design

1.8 Interpreted garment design or style in accordance

with customer’s specifications

Cut fabrics in accordance with the required

1.9 standard allowances

GRM743315 Sew casual apparel

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Prepared and pinned cut parts together in
accordance with the specified garment
design/style
Set-up and adjusted machines in accordance
1.2 with
work specifications
1.3 Assembled, sewn garments in conformance with
sewing standard procedures and workplace
timeframe
 1.4 Sewn sleeves are fitted and well hung from the
edge of the shoulder and around the arm as per
specification
Sewn well seated collar at the neckline and
1.5 corners
evenly and sharply
1.6 Sewn zipper without pucker
1.7 Nicked and flattened seams without wrinkles
1.8 Sewn waistband width from end to end evenly
1.9 Determined modifications and alterations in
accordance with client’s specifications
1.10 Completed garment alteration

GRM743316 Apply finishing touches on casual apparel

Critical aspects of Assessment requires evidence that the candidate:
competency 1.1 Checked finishing touches in accordance with
garment design/style specifications
1.2 Marked and attached accessories and accent
positions in accordance with garment design/style
specifications
Performed finishing operations in accordance
1.3 with
customer’s specifications and company’s
procedures
1.4 Folded and pinned bodice hem allowances and
sleeves in accordance with customer’s
design/style
specifications
1.5 Sewn hem line allowances in accordance with the
given stitch/seam specifications
Trimmed garments of excess threads in
1.6 accordance
with sewing procedures
Identified faults, spots and marked and
1.7 appropriate
actions were taken in accordance with company
procedures
1.8 Pressed finished garment in accordance with
product requirements, fabric specifications and
company procedures
1.9 Packed finished garments in accordance with
packaging standards/procedures
Projects:
1.Personal Daily Routine Schedule – 
2. Personal and family budgeting - 
3. (1) developmental product that simplify the work at home.
- SCRUB BRUSH PLATE – It helps to lessen our wok and to minimize the
time our hands soak in the water. It has a container for soap above the scrub
brushes to spread the soap into the plate. It cleanses the plate by scrubbing it
in the plate.

4. Case study on a successful family life.

Northern Negros State College of Science and Technology

Department of Education
Home Management and Family Living
CASE STUDY

I. Identifying Information

Name: Ruel D. Rasonable

Date of Birth: May 8, 1969
Sex: Male
Address: Purok Malinawon, Brgy. Poblacion, Toboso, Negros Occidental
Status: Married
Age: 51
Employment: OFW

II. Family Composition:

 Esterlita A. Rasonable, 49 years old, wife, house wife

 Ivy Marie A. Rasonable, 21 years old, eldest, 3 rd year education
student, NONESCOST
 Ivan Carl A. Rasonable, 15 years old, second born, 3 rd year high
school student, Toboso National High School (TNHS)
 Irene Grace A. Rasonable, 5 years old, youngest, kinder 1
III. BACKGROUND INFORMATION:

Mr. Ruel Rasonable grew up in a family who is not rich but can
sustain their everyday needs. His mother is a fish vendor while his father is
a driver. He has a 3 siblings and he is the youngest. On the other hand,
Mrs. Esterlita Abecia Rasonable grew up in a family like Ruel’s family. But
her mother and father died at her young age. She’s the third born among
the 7 siblings that’s why she strives hard to find a job at a very young age
to cope up with the needs of her siblings. They met in Manila and
eventually got married.

IV. SITUATION
They got married, they eventually came home in Toboso after
married. They don’t have house to live yet and much worse is they don’t
even have work to sustain their financial needs. They stay with Ruel’s
Family under one roof. Life is hard because they don’t earn money and at
the same time both parents of Ruel are too old already to work to earn
some money.

V. RECOMMENDATION:
Ruel decided to work abroad to help his family and to sustain the
needs of his own family. He used his remaining money to pay the
placement fee and to cover up the expenses in processing his papers.
Later on, as his wife bear in her womb their first child which is me, they
eventually been able to buy the supplements and other necessities that a
pregnant women need because of working abroad. He strived hard and do
overtime to saved up some of his salary, later on because of his hardships
he’s been able to bought land and built up our own house. I planned that
as soon as I graduated from college and soon If I became a license
teacher I will not let him go back to the other country to work. I will help
them and raise them just like what my father did to us. I will provide them
some store that would still earn enough money for them to be happy. I will
let my parents feel the comfortness they gave to us when we were still a
kid up to now.

VI. CONCLUSION:
Ruel has sacrifice just to fulfill our needs. He never experienced
being with us for a long time and he never experience to take care of us
 when we were still a baby. He sacrificed his own happiness to make our
lives better. He’s far away from us and no one’s taking care of him when
he’s sick and tired. I am proud of my father because of what he did to us to
make our lives better. Another thing is that there’s nothing wrong when we
saved up some money. Saving money doesn’t mean that we’re a stingy
(kuripot) person. It’s just that saving money may be the solution when it
comes to financial problem. All of us may experience financial problem but
it is up to us if we will find a solution to our problem or we will dwell and
suffer. We can’t avoid hardships and problems in our life it just proves that
we are alive and as long as we are live we will have the strength to fight
against problem.

Laboratory Exam.
(1) Skill /NC II stated under Home Economics. Zoom or virtual presentation

Oral Participation/Discussion is either be online or mobile phone call. Just choose and
do notice which one would you like.