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    This site is exclusive only for PTC Siquijor trainees in Facilitate e-Learning Sessions (FeLS) for training purposes only. All data will be backup in compliance for TESDA rules and regulations and other issuances most especially  for Compliance Audit Purposes.

       

Available courses

Batch 02 - FeLS 2023

UC4 - Maintain and Repair Computer Systems and Networks

UC1 - Assess Market Opportunities

Unit 2 Breed Sows and gilt

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.


UC1 RAISE ORGANIC CHICKEN

"RAISE ORGANIC CHICKEN" This unit covers the knowledge, skills and attitudes required to raise organic chicken efficiently and effectively. It includes selecting healthy stocks, determine suitable chicken house requirements, install cage equipment, feed chicken, manage health and growth of chicken and harvesting activities.

UC2

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.


UC3

UC1 - Carry-out Minor Vehicle Maintenance and Servicing

UC1 - Layout Reference Line

UC1 - Install and Configure Computer System


UC4 - Prepare Financial Report

UC1 Provide Housekeeping Services To Guests

UC4 - Perform Property Management Function

UC 1- PREPARE AND PRODUCE BAKERY PRODUCTS

“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


UC2 - Prepare and Produce Pastry Products

Bread and Pastry Production NC II with the unit of competency entitled: “Prepare and Produce Pastry Products”. This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.

OBJECTIVES

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

·       Prepare pastry products

·       Decorate and present pastry products

·       Store pastry products

 


UC3 - Present Gateaux, Tortes and Cakes

UC1

UC1

UC2

FOOD AND BEVERAGE SERVICES NC II

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.


Unit 1 - Weld Carbon Steel Plates using SMAW