MODULAR TRAINING PROGRAMME FOR THE HOUSEKEEPER ASSISTANT
The training programme developed within the project was set up in the form of modules. Thus we considered the contemporary manner of implementing education on one side and followed the aims defined by the legislation on vocational qualifications on the other side. The National Vocational Qualifications Act defines that the catalogues of standards of knowledge and skills shall be prepared on the basis of vocational standard and shall be credit evaluated according to the same methodology on which the modules in vocational and professional education are evaluated.
A module comprises knowledge, skills and competences which define a vocation. In the training programme the module represents a programme unit for obtaining vocational and key competences. In contrast to the subject oriented programmes known until now, the modular training programme stresses competence-oriented aims that originate in working tasks, require different learning environments for the participants but, nevertheless, lead to vocational competences, which the programme participants need in order to carry out their vocation. Practical training and education for vocational competencies, professional theory and acquisition of key competences are combined within the modules.
Key competences, which can be found in educational programmes, are as follows: learning how to learn, social skills, development of communication skills (oral communication and literacy skills), information and communication literacy, entrepreneurship, setting-up a career and health and work safety. The aims of key competences are integrated in professional modules or are realised through the whole education programme as a manner and method of work.
Modules as a connected content are further on broken down in professional content sets which are lead by competence-oriented goals.
In our case, when we were forming modules and preparing the modular training programme, the basis for its preparation was the vocational standard for the Housekeeper Assistant. In the project we formed four modules. In the training programme all four modules were combined in a modular training programme. The whole modular training programme was carried out with the target group disadvantaged in the labour market. Every module was broken down into sets of contents lead by the training aims. These are formed so that they include both vocational and key competences. In the module we combine learning contents, teaching and learning methods and working material and documents. We also specify what kind of requirements should lecturers and mentors of the programme meet and which material conditions should be fulfilled by the providers of the modular programme. In our case we added a possibility to prepare products for the participant’s portfolio, where the cooperation with an adviser for national vocational qualification is important.
The modular programme, all four prepared modules, was tested in the pilot phase of the project on a group of participants with disabilities and from the target group of people disadvantaged in the labour market. During a detailed monitoring of the implementation of the programme, we provided improvements and added supplements into the programme, which shall enable the people with disabilities and other groups disadvantaged in the labour market better inclusion into the labour market and more possibilities to follow and reach the desired results. The latter is also the main aim of our training programme.
CONTENT OF THE MODULES AND SETS OF CONTENTS:
M1 / COMMUNICATION WITH GUESTS / M1.1 Receiving and understanding work instructions
M1.2 Personal hygiene and neat appearance
M1.3 Communication with guests
M1.4 Showing the farm/pension and its surroundings to the guests
M2 /
COOKING AND SERVING
/ M2.1 ServingM2.2 Laying and decorating the table
M2.3 Handling of kitchen machines and kitchen tools
M2.4 Cooking
M2.5 Clearance and cleaning
M2.6 Preparations for the next day
M2.7 Cleaning and maintenance of other guest areas
M3 /CLEANING AND TIDYING OF THE ROOMS
/ M3.1 Getting familiar with the preparations of accessories and appliances for work and its use in accordance with the cleaning plan and safety of workM3.2 Cleaning of rooms where guests stay
M3.3 Preparing and arrange residential rooms in accordance with cultural heritage considering the instructions of the housekeeper
M3.4 Arranging the surroundings of the building according to the instructions of the housekeeper
M3.5 Ensuring rational use of energy, material and time
M3.6 Working in line with health and safety at work regulations
M3.7 Working in line with environment protection regulations
M3.8 Use of HACCP regulations
M4 /MAINTENANCE AND PRODUCTION OF SIMPLE TEXTILE PRODUCTS
/ M4.1 Washing laundryM4.2 Ironing and storing laundry
M4.3 Laundry maintenance and production of simple textile products for the household
M1 COMMUNICATION WITH GUESTS
M1.1 Accepting and understanding instructions on the work procedure given by superiors
M1.2 Personal hygiene and neat appearance
M1.3 Communication with guests
M1.4 Tours around the farm/pension and its surroundings to the guests
M1.1 ACCEPTS AND UNDERSTANDS INSTRUCTIONS ON THE WORK GIVEN BY SUPERIORS
Aims: Participants know how to receive instructions in a suitable way, familiar with the importance of checking the understanding of instructions.Material conditions for module delivery: Training room.
Staff requirements: Training experience and professional experience in the field of development of communication skills; work experience with people with disabilities and other groups disadvantaged in the labour market.
Learning contents / Methods / Material / documents
work planning / display of a working plan, cooperation in preparing a working plan; group work / pictorial material, posters
communication with co-workers / discussion on appropriate communication, role play, refreshing knowledge in real conversations / books on etiquette
M1.2 PERSONAL HYGIENE AND NEAT APPEARANCE
Material conditions for module delivery: Training room where care for personal hygiene can be demonstrated.
Staff requirements: Training experience and professional experience in the field of development of communication skills; work experience with people with disabilities and other groups disadvantaged in the labour market.
Learning contents / Methods / Material / documents
daily hygiene and why it is important / discussion on hygiene, talk, learning by doing, demonstration of examples, practical demonstration, role play, refreshing knowledge in real working situations / handbooks on hygiene, pictorial material and videos, posters, multimedia material (DVD, VHS, CD)
personal appearance (hair, jewelry, hands / nails, use of cosmetics); how to treat various hair length at work, suitable hair cuts and hair care, detecting injury risks, suitable jewellery according to daily tasks, suitable use of cosmetics (not too much) / discussion, debate, practical demonstration, discussion on hygiene of hands and nails, discussion on appearance, discussion on importance of hygiene for health, discussion on nail care, tests, field visits / handbooks on hygiene, pictorial material and videos, posters, multimedia material (DVD, VHS, CD)
work clothes and shoes, wearing identity tag (must be visible); correct and neat work uniform –wearing prescribed and clean clothes, correct washing of work clothes according to daily tasks, personal means of protection / discussion on suitable (clean) working shoes and clothes, practical demonstration of correct appearance, guessing the correct appearance, field visits / handbooks on hygiene, pictorial material and videos, posters, multimedia material (DVD, VHS, CD), clothes and shoes
M1.3 COMMUNICATION WITH GUESTS
Material conditions for module delivery: Training room – farm or pension.
Staff requirements: Training experience and professional experience in the field of development of communication skills; work experience with people with disabilities and other groups disadvantaged in the labour market.
Learning contents / Methods / Material / documents
familiar with basic communication skills;
familiar with basics of good manners when communicating with guests - knows basic polite phrases / role play, discussion, repeating communication patterns, testing competences with examples / material on communication techniques;
handbooks on catering and good manners, pictorial material, posters, multimedia material
getting to know each other;
how to address the guest / role play, discussion, repeating introductory conversations, testing competences with examples / material on communication techniques;
handbooks on catering and good manners, pictorial material, posters, multimedia material
communication at the guest’s arrival – welcome
treating different target groups (e.g. the elderly, children etc.) / discussion, role play, group work; refreshing knowledge in real working situations – conversation with guests / material on communication techniques;
handbooks on catering and good manners, pictorial material, posters, multimedia material
communication during tours around the pension and its surroundings / role play, group work; refreshing knowledge in real working situations – conversation with guests / handbooks on catering and good manners, pictorial material, posters, multimedia material
communication during serving / role play, group work; refreshing knowledge in real working situations – conversation with guests / material on communication techniques;
handbooks on catering and good manners, pictorial material, posters, multimedia material
communication at the guest’s departure / role play, group work; refreshing knowledge in real working situations – conversation with guests / material on communication techniques;
handbooks on catering and good manners, pictorial material, posters, multimedia material
non-verbal communication (facial expressions, gestures, eye contact, posture etc.) / role play, practical examples, group work; refreshing knowledge in real working situations – conversation with guests / pictorial material, posters, multimedia material
takes into account the rules of business manners / correct approach to the guests, refreshing knowledge in real working situations, group work / pictorial material, posters, multimedia material
appropriate communication:
- good faith and responsibility at work (code of conduct and prescribed way of services);
- protection of reputation of organization or farm;
- correct conduct in the event of suggestions, comments, complaints;
- discussion on the importance of mutual trust between the guests and the staff / discussion, practical work, role play, group work, workshop, feedback, refreshing knowledge in real working situations / multimedia material
M1.4 SHOWING AROUND THE FARM/PENSION AND ITS SURROUNDINGS TO THE GUESTS
Aims: The participant knows how to communicate verbally with guests and to present the farm/pension with its surrounds to the guests.Material conditions for module delivery: Training room – farm or pension.
Staff requirements: Training experience and professional experience in the field of development of communication skills; work experience with people with disabilities and other groups disadvantaged in the labour market.
Learning contents / Methods / Material / documents
different ways of forwarding information to the guests about activities and events on the farm/pension and its surround (giving information and forwarding advertising material) / discussion, group work; workshops for creation of advertising material, refreshing knowledge in real working situations with guests / pictorial material, posters, multimedia material
participates in preserving traditional festivals and customs in the region / discussion, workshops on heritage, practical work, group work; refreshing knowledge in real working situations / pictorial material, posters, multimedia material
M2: COOKING AND SERVING
M2.1 Serving
M2.2 Laying and decorating the table
M2.3 Handling kitchen machines and utensils
M2.4 Cooking
M2.5 Clearing and cleaning
M2.6 Preparations for the next day
M2.7 Cleaning and maintenance of other guest areas
M2.1.: SERVING
Aims: Participants are able to take the order by writing it down (= base for the final calculation), to advise on the menu and the special offers and to serve the ordered meals and drinks. They are familiar with different items of tableware.Material conditions for module delivery: Training room, possibly also a PC, video camera, office stationery, farm/pension – for practice and refreshing knowledge in real working situations; trays and different dishes.
Staff requirements: Teaching and work experience in catering; work experience with people with disabilities and other groups disadvantaged in the labour market.
Learning contents / Methods / Material / documents
5 basic rules:
- correct lifting / holding (e.g. glasses, plates)
- correct polishing off (time, side, piling) / collective work of mentors and participants; joining theory and practice; refreshing knowledge by practicing in real working situations / checklist, drawings / pictures with correct & wrong examples
what should be on the menu, what kind of meals and drinks can be offered / work in pairs; quiz, writing the menu on a blackboard or writing little menus for each table; writing menus by hand or with PC / examples of a good structured menu
taking the order and write it down:
- who ordered? = e.g. table number
- what and how much was ordered? (writing or marking with a cross)
- what to do with the order slip? (to keep it for the invoice) / role play with using the printed menu, order pads / written instructions for communication (e.g. how to welcome a guest? how to ask for his/her wishes? how to ask if I didn’t understand something? etc.), e.g. like a comic
serving with the tray
- correct loading (full and empty dishes)
- correct lifting, taking, carrying and putting down / exercises with little and big trays, increasing the weight, information about ergonomic lifting; refreshing knowledge, testing in real working situations / pictures of good and bad loaded trays;
pictures / view of ergonomically correct posture when lifting and carrying
hygiene – see M3.2
The participant prepares a product for the portfolio in collaboration with the adviser for national vocational qualification.
M2.2.: LAYING AND DECORATING THE TABLE
Aims: Participants are able to set and decorate tables and decorate rooms for different occasions according to the instructions and to the number of guests.Material conditions for module delivery:
Training room with tables, camera, old catalogues, office and decoration material.
A real farm for practice and refreshing knowledge in real working situations. Tablecloths, napkins, dinner service, plates, glasses, decorations.
Staff requirements: Training and professional experience in catering; work experience with people with disabilities and other groups disadvantaged in the labour market.
Learning contents / Methods / Material / documents
decorating the table:
- correct lying of the table clothes (crease to crease)
- decorating (room + tables) according to the occasion / learning by doing, talking about diff. occasions and gathering ideas for decorations, to get familiar with different decoration materials, workshop on making decorations out of seasonal natural material and fruits, refreshing knowledge in real working situations / to develop some models (collages, pictures of self made decorations etc.);