This unit covers the knowledge, skills and attitudes
required to debeak and redebeak birds. It includes
functions such as carry-out preparatory activities, debeak
birds, redebeak birds and carry-out work to completion.

Welcome to the Organic Agriculture Production NCII training. This course is intended to all interested trainees to learn about OAP. The lessons covered in this course will provide you with adequate skill and knowledge on producing organic agricultural product specifically on vegetables, chicken, hog and small ruminants. It also involved producing organic concoction and extracts as well as organic fertilizer. This course will train you in order to perform your capabilities in producing and managing organic farming in your locality. Some tips and best practices in Organic Farming will be discussed and applied during the training for you to intensify the production of organic farm products.

Welcome to this blended training program in Apply Hilot Wellness Massage Techniques! This course is designed to enhance your knowledge, skills, positive attitude and work values in accordance with a traditional Filipino healing art, is experiencing a resurgence in popularity, recognized for its ability to promote deep relaxation, relieve muscle tension, and enhance overall well-being. This blended training program offers a unique approach of learning Hilot Wellness Massage techniques combining wisdom of ancient practices with rigor of modern therapeutic modalities.

• 1.    Laundry area is cleaned and made ready at all times.
• 2.   Laundry supplies and materials are prepared and made available at all times.
• 3.    Washing machine is checked and prepared for operation per manual procedures.

Welcome to this blended training of Preparing and presenting gateaux, tortes and cakes! This module covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required.

Welcome to this course/qualification "Animal Production Swine NC II"  

Unit 1: Handling Breeders

This unit covers the knowledge, skills, and attitudes required to select the genetically superior breeders and replacement stocks, proper handling and feeding of boar, sows, and gilts, providing care, and monitoring the health of the breeders.

Welcome to online class of Organic Agriculture Production NC II with the unit of competency entitled:

“Produce Organic Concoctions and Extracts”. This course covers the knowledge, and attitude required to produce Organic concoctions and extracts for owned farm consumption and not for commercial purposes of selling. It consists of competencies prepare for the production of various concoctions, process concoctions and package concoctions.

“Prepare and Produce Bakery Products”. This module covers the knowledge and skills required by bakers and pastry cooks (pâtissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments.

Objectives: 

At the end of this module, you should be able to:

•  Prepare bakery products
  
•  Decorate and present bakery products
  
•  Store bakery products
  

This course is designed to enhance the knowledge, skills and attitudes in

FOOD AND BEVERAGE SERVICES NC II in accordance with industry standards. It covers the basic, common and core competencies required in the delivery of food and beverage service in various food service facilities. It covers the core competencies on preparing the dining room for service, welcoming guests and taking food and beverage orders, promoting food and beverage products, providing food and beverage service to guests, providing room service, and receiving and handling guest concerns.