Recommended home management and meal planning/preparation topics for Caregiver (NC II):
Maintain a healthy and safe environment
Clean living room, dining room, bedrooms, toilets, bathrooms and kitchen
Wash and iron clothes, linen, and fabric
Prepare cold meals -- appetizers, sandwiches, salads and desserts
Prepare hot meals -- egg dishes, pasta grain, and farinaceous dishes
Prepare hot meals -- seafood dishes, soup, sauces, garnishes, poultry dishes
Prepare hot meals -- vegetable dishes and meat dishes
Lesson content for home management and meal planning/preparation in details for your guidance:
Maintain a healthy and safe environment
1. Maintain a clean and hygienic environment
1.1 Cleaning and cleaning agents definition
1.2 Tools and equipment needed
1.3 Legal requirements and regulations regarding supervision
1.4 Proper disposal of waste materials
1.5 Safety storage of cleaning materials and equipments
2. Organizational procedures implemented for safety
2.1 Area inspection for hazards
2.2 Considerations when dealing and caring for children
2.3 Kinds of contact to formulate observations in caring for children
2.4 Potential risk to consider in dealing with children
2.5 Rules to observe to make the children environment safe for play
2.6 Providing a safe environment and risk reduction strategies in taking care of children
2.7 Age appropriate tools, equipments, toys and games for children
2.8 Hazards in caring for children
2.9 Identifying emergency and fire exits
2.10 Risk reduction/strategies in caring for children
3. Review legal requirements and regulations for safety
4. Rules for safe play
5. Maintaining direct contact with individuals/group
6. Identification of potential risks in the environment for prevention
7. Hazards and potential hazards in the environment
8. Emergencies and evacuation procedures are discussed and practiced with clients.
Clean living room, dining room, bedrooms, toilets, bathrooms and kitchen
1. Procedures and techniques in cleaning and polishing rooms (living room, bedroom, bathroom, and kitchen) following standard operating procedures
2. Procedures and techniques in cleaning floor types and surface textures according to safety procedures and manufacturer’s specifications
3. Method of removing suitable dirt/stain according to safety procedures and manufacturer’s specifications
4. Different areas where dirt and dust can easily accumulate
5. Proper storage of cleaning equipments
6. Cleaning bed mattresses according to standard operating procedures
7. Proper handling of soiled linens and pillowcases according to standard operating procedures
8. Procedures in bed making
9. Types/Uses/Functions of Cleaning Equipment, Supplies and Materials
10. Method of identifying and removing Stains, Mud, Dirt and Grease
11. Stain Removal Techniques
12. Procedures in Cleaning, Disinfecting and Sanitizing Rooms (Toilet and Bathroom)
13. Types and Characteristics of Floors
14. Safety Precaution in using chemicals and tools in cleaning
Wash and iron clothes, linen, and fabric
1. Principles in washing clothes
2. Standard procedures in washing clothes
3. Language Label (Fabric and Garments Labels)
4. Types and Characteristics of Clothes, Linen and Fabric
5. Standard Procedures in Checking and Preparing Washing Machine
6. Definition of terms
7. Kinds of stain
8. Kinds of solutions in removing specific type of stain
9. Safety Precaution in using stain removing agents and chemicals
10. Proper storage of stain removing agents and chemicals
11. Types of laundry method
12. Types and Uses of Washing Machines and Dryers
13. Hygiene, Health and Safety Issues of Specific Relevance to Laundry Operations
14. Maintenance of Laundry Area
15. Equipment needed in performing laundry
16. Types and Use of Hangers
17. Folding Method and Techniques
18. Procedures in storing equipment and materials
19. Standard procedures for ironing clothes, linens and fabrics
20. Basics of Pressing
21. Types and Uses of Irons, Ironing Boards and Ironing Accessories
21.1 Procedures in storing materials and paraphernalia
21.2 Care of equipment, materials and paraphernalia
Prepare cold meals -- appetizers, sandwiches, salads and desserts
1. Variety of ingredients in preparing appetizers
1.1 Preparing D’oeuvres
1.2 Preparing Canape’s
1.3 Preparing Finger foods
1.4 Methods of preparing appetizers
1.5 Tools, equipment, utensils needed in preparing appetizers
1.6 Food and Safety Hazard
1.7 Safe Food Handling
1.8 Standard serving portion
1.9 Presentation appetizers
1.10 Principles and techniques in storing appetizers
1.11 Safety and hygienic practices in storing appetizers
2. Variety of ingredients in preparing sandwiches
2.1 Tools, equipment, utensils needed in preparing sandwiches
2.2 Varieties of hot and cold sandwiches
2.3 Prepare varieties of sandwiches
2.4 Methods of preparing sandwiches
2.5 Presentation of prepared sandwiches
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing sandwiches
2.8 Food and Safety Hazard
2.9 Safe Food Handling
3. Variety of ingredients in preparing salads and desserts
3.1 Tools, equipment, utensils needed in preparing salads and desserts
3.2 Varieties salads and desserts
3.3 Prepare salads and desserts
3.4 Methods of preparing salads and desserts
3.5 Presentation of prepared salads and desserts
3.6 Standard serving portion
3.7 Safety and hygienic practices in storing salads and desserts
3.8 Food and Safety Hazard
3.9 Safe Food Handling
Prepare hot meals -- egg dishes, pasta grain, and farinaceous dishes
1. Variety of ingredients in preparing egg dishes
1.1 Tools, equipment, utensils needed in preparing egg dishes
1.2 Varieties of egg dishes Prepare varieties of sandwiches
1.3 Methods of preparing egg dishes Presentation of prepared egg dishes
1.4 Standard serving portion
1.5 Safety and hygienic practices in storing egg dishes
1.6 Food and Safety Hazard
1.7 Safe Food Handling
2. Variety of ingredients in preparing pasta grain and farinaceous dishes
2.1 Tools, equipment, utensils needed in preparing pasta grain and farinaceous dishes
2.2 Varieties of pasta grain and farinaceous dishes
2.3 Prepare varieties of pasta grain and farinaceous dishes
2.4 Methods of preparing pasta grain and farinaceous dishes
2.5 Presentation of prepared pasta grain and farinaceous dishes
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing pasta grain and farinaceous dishes
2.8 Food and Safety Hazard
2.9 Safe Food Handling
Prepare hot meals -- seafood dishes, soup, sauces, garnishes, poultry dishes
1. Variety of ingredients in preparing seafood dishes
1.1 Tools, equipment, utensils needed in preparing seafood dishes
1.2 Varieties of seafood dishes
1.3 Prepare varieties of seafood dishes
1.4 Methods of preparing seafood dishes
1.5 Presentation of prepared seafood dishes
1.6 Standard serving portion
1.7 Safety and hygienic practices in storing seafood dishes
1.8 Food and Safety Hazard
1.9 Safe Food Handling
2. Variety of ingredients in preparing soup, sauces and garnishes
2.1 Tools, equipment, utensils needed in preparing soup, sauces and garnishes
2.2 Varieties of soup, sauces and garnishes
2.3 Prepare varieties of soup, sauces and garnishes
2.4 Methods of preparing sandwiches
2.5 Presentation of prepared soup, sauces and garnishes
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing sandwiches
2.8 Food and Safety Hazard
2.9 Safe Food Handling
3. Variety of ingredients in preparing poultry dishes
3.1 Tools, equipment, utensils needed in preparing poultry dishes
3.2 Varieties of poultry dishes
3.3 Prepare varieties of poultry dishes
3.4 Methods of preparing poultry dishes
3.5 Presentation of prepared poultry dishes
3.6 Standard serving portion
3.7 Safety and hygienic practices in storing poultry dishes
3.8 Food and Safety Hazard
3.9 Safe Food Handling
Prepare hot meals -- vegetable dishes and meat dishes
1. Variety of ingredients in preparing vegetable dishes
1.1 Tools, equipment, utensils needed in preparing vegetable dishes
1.2 Varieties of vegetable dishes
1.3 Prepare varieties of vegetable dishes
1.4 Methods of preparing vegetable dishes
1.5 Presentation of prepared vegetable dishes
1.6 Standard serving portion
1.7 Safety and hygienic practices in storing vegetable dishes
1.8 Food and Safety Hazard
1.9 Safe Food Handling
2. Variety of ingredients in preparing meat dishes
2.1 Tools, equipment, utensils needed in preparing meat dishes
2.2 Varieties of hot and cold meat dishes
2.3 Prepare varieties of meat dishes
2.4 Methods of preparing meat dishes
2.5 Presentation of prepared meat dishes
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing meat dishes
2.8 Food and Safety Hazard
2.9 Safe Food Handling
Maintain a healthy and safe environment
Clean living room, dining room, bedrooms, toilets, bathrooms and kitchen
Wash and iron clothes, linen, and fabric
Prepare cold meals -- appetizers, sandwiches, salads and desserts
Prepare hot meals -- egg dishes, pasta grain, and farinaceous dishes
Prepare hot meals -- seafood dishes, soup, sauces, garnishes, poultry dishes
Prepare hot meals -- vegetable dishes and meat dishes
Lesson content for home management and meal planning/preparation in details for your guidance:
Maintain a healthy and safe environment
1. Maintain a clean and hygienic environment
1.1 Cleaning and cleaning agents definition
1.2 Tools and equipment needed
1.3 Legal requirements and regulations regarding supervision
1.4 Proper disposal of waste materials
1.5 Safety storage of cleaning materials and equipments
2. Organizational procedures implemented for safety
2.1 Area inspection for hazards
2.2 Considerations when dealing and caring for children
2.3 Kinds of contact to formulate observations in caring for children
2.4 Potential risk to consider in dealing with children
2.5 Rules to observe to make the children environment safe for play
2.6 Providing a safe environment and risk reduction strategies in taking care of children
2.7 Age appropriate tools, equipments, toys and games for children
2.8 Hazards in caring for children
2.9 Identifying emergency and fire exits
2.10 Risk reduction/strategies in caring for children
3. Review legal requirements and regulations for safety
4. Rules for safe play
5. Maintaining direct contact with individuals/group
6. Identification of potential risks in the environment for prevention
7. Hazards and potential hazards in the environment
8. Emergencies and evacuation procedures are discussed and practiced with clients.
Clean living room, dining room, bedrooms, toilets, bathrooms and kitchen
1. Procedures and techniques in cleaning and polishing rooms (living room, bedroom, bathroom, and kitchen) following standard operating procedures
2. Procedures and techniques in cleaning floor types and surface textures according to safety procedures and manufacturer’s specifications
3. Method of removing suitable dirt/stain according to safety procedures and manufacturer’s specifications
4. Different areas where dirt and dust can easily accumulate
5. Proper storage of cleaning equipments
6. Cleaning bed mattresses according to standard operating procedures
7. Proper handling of soiled linens and pillowcases according to standard operating procedures
8. Procedures in bed making
9. Types/Uses/Functions of Cleaning Equipment, Supplies and Materials
10. Method of identifying and removing Stains, Mud, Dirt and Grease
11. Stain Removal Techniques
12. Procedures in Cleaning, Disinfecting and Sanitizing Rooms (Toilet and Bathroom)
13. Types and Characteristics of Floors
14. Safety Precaution in using chemicals and tools in cleaning
Wash and iron clothes, linen, and fabric
1. Principles in washing clothes
2. Standard procedures in washing clothes
3. Language Label (Fabric and Garments Labels)
4. Types and Characteristics of Clothes, Linen and Fabric
5. Standard Procedures in Checking and Preparing Washing Machine
6. Definition of terms
7. Kinds of stain
8. Kinds of solutions in removing specific type of stain
9. Safety Precaution in using stain removing agents and chemicals
10. Proper storage of stain removing agents and chemicals
11. Types of laundry method
12. Types and Uses of Washing Machines and Dryers
13. Hygiene, Health and Safety Issues of Specific Relevance to Laundry Operations
14. Maintenance of Laundry Area
15. Equipment needed in performing laundry
16. Types and Use of Hangers
17. Folding Method and Techniques
18. Procedures in storing equipment and materials
19. Standard procedures for ironing clothes, linens and fabrics
20. Basics of Pressing
21. Types and Uses of Irons, Ironing Boards and Ironing Accessories
21.1 Procedures in storing materials and paraphernalia
21.2 Care of equipment, materials and paraphernalia
Prepare cold meals -- appetizers, sandwiches, salads and desserts
1. Variety of ingredients in preparing appetizers
1.1 Preparing D’oeuvres
1.2 Preparing Canape’s
1.3 Preparing Finger foods
1.4 Methods of preparing appetizers
1.5 Tools, equipment, utensils needed in preparing appetizers
1.6 Food and Safety Hazard
1.7 Safe Food Handling
1.8 Standard serving portion
1.9 Presentation appetizers
1.10 Principles and techniques in storing appetizers
1.11 Safety and hygienic practices in storing appetizers
2. Variety of ingredients in preparing sandwiches
2.1 Tools, equipment, utensils needed in preparing sandwiches
2.2 Varieties of hot and cold sandwiches
2.3 Prepare varieties of sandwiches
2.4 Methods of preparing sandwiches
2.5 Presentation of prepared sandwiches
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing sandwiches
2.8 Food and Safety Hazard
2.9 Safe Food Handling
3. Variety of ingredients in preparing salads and desserts
3.1 Tools, equipment, utensils needed in preparing salads and desserts
3.2 Varieties salads and desserts
3.3 Prepare salads and desserts
3.4 Methods of preparing salads and desserts
3.5 Presentation of prepared salads and desserts
3.6 Standard serving portion
3.7 Safety and hygienic practices in storing salads and desserts
3.8 Food and Safety Hazard
3.9 Safe Food Handling
Prepare hot meals -- egg dishes, pasta grain, and farinaceous dishes
1. Variety of ingredients in preparing egg dishes
1.1 Tools, equipment, utensils needed in preparing egg dishes
1.2 Varieties of egg dishes Prepare varieties of sandwiches
1.3 Methods of preparing egg dishes Presentation of prepared egg dishes
1.4 Standard serving portion
1.5 Safety and hygienic practices in storing egg dishes
1.6 Food and Safety Hazard
1.7 Safe Food Handling
2. Variety of ingredients in preparing pasta grain and farinaceous dishes
2.1 Tools, equipment, utensils needed in preparing pasta grain and farinaceous dishes
2.2 Varieties of pasta grain and farinaceous dishes
2.3 Prepare varieties of pasta grain and farinaceous dishes
2.4 Methods of preparing pasta grain and farinaceous dishes
2.5 Presentation of prepared pasta grain and farinaceous dishes
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing pasta grain and farinaceous dishes
2.8 Food and Safety Hazard
2.9 Safe Food Handling
Prepare hot meals -- seafood dishes, soup, sauces, garnishes, poultry dishes
1. Variety of ingredients in preparing seafood dishes
1.1 Tools, equipment, utensils needed in preparing seafood dishes
1.2 Varieties of seafood dishes
1.3 Prepare varieties of seafood dishes
1.4 Methods of preparing seafood dishes
1.5 Presentation of prepared seafood dishes
1.6 Standard serving portion
1.7 Safety and hygienic practices in storing seafood dishes
1.8 Food and Safety Hazard
1.9 Safe Food Handling
2. Variety of ingredients in preparing soup, sauces and garnishes
2.1 Tools, equipment, utensils needed in preparing soup, sauces and garnishes
2.2 Varieties of soup, sauces and garnishes
2.3 Prepare varieties of soup, sauces and garnishes
2.4 Methods of preparing sandwiches
2.5 Presentation of prepared soup, sauces and garnishes
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing sandwiches
2.8 Food and Safety Hazard
2.9 Safe Food Handling
3. Variety of ingredients in preparing poultry dishes
3.1 Tools, equipment, utensils needed in preparing poultry dishes
3.2 Varieties of poultry dishes
3.3 Prepare varieties of poultry dishes
3.4 Methods of preparing poultry dishes
3.5 Presentation of prepared poultry dishes
3.6 Standard serving portion
3.7 Safety and hygienic practices in storing poultry dishes
3.8 Food and Safety Hazard
3.9 Safe Food Handling
Prepare hot meals -- vegetable dishes and meat dishes
1. Variety of ingredients in preparing vegetable dishes
1.1 Tools, equipment, utensils needed in preparing vegetable dishes
1.2 Varieties of vegetable dishes
1.3 Prepare varieties of vegetable dishes
1.4 Methods of preparing vegetable dishes
1.5 Presentation of prepared vegetable dishes
1.6 Standard serving portion
1.7 Safety and hygienic practices in storing vegetable dishes
1.8 Food and Safety Hazard
1.9 Safe Food Handling
2. Variety of ingredients in preparing meat dishes
2.1 Tools, equipment, utensils needed in preparing meat dishes
2.2 Varieties of hot and cold meat dishes
2.3 Prepare varieties of meat dishes
2.4 Methods of preparing meat dishes
2.5 Presentation of prepared meat dishes
2.6 Standard serving portion
2.7 Safety and hygienic practices in storing meat dishes
2.8 Food and Safety Hazard
2.9 Safe Food Handling