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COMPENDIUM
COMPETENCY STANDARDS
Contains Standards On Fish Preservation
Food & Beverage Service Tour Guide Operation
House Keeping Shawl Weaving Marble Mosaic
Machine Operator Quality Assurance Supervisor
Apparel Supervisor Dress making / Tailoring
Adda Work Hosiery (Socks Making)
Tie & Dye Hand Embroidery Khaddar Weaving
International Labour Organization – GE4DE Project
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Contents
COMPETENCY STANDARDS FOR FISH PROCESSING AND PRESERVATION June : 2011 ............................................................................... 5
COMPETENCY MAP FOR FISH PRESERVATION ............................................................................................................................................. 7 Competency Unit: FP-01 Communicate Effectively in the Workplace ............................................................................................................. 9 Competency Unit FP-02 Work in Teams .......................................................................................................................................................... 9 Unit FP-03 Observe Occupational Health & Safety .......................................................................................................................................... 10 Unit-FP-04 Procure Appropriate Quality of Fish Catch .................................................................................................................................... 11 Competency Unit - FP-05 Grade Fish Catch According to Given Specification .............................................................................................. 12 Competency Unit -FP-06 Wash the Graded Fish-Catch.................................................................................................................................. 13 Unit- FP-07 Cut Fish according to Given Standards and Procedures ............................................................................................................ 13 Competency Unit - FP-08 Fill Cans with Fish.................................................................................................................................................... 14 Unit -FP-09 Steam the Fish for the First Stage Cooking ................................................................................................................................ 15 Competency Unit -FP-10 Paste Labels to the Can Followed by Code Printing............................................................................................. 15 Competency Unit -FP-11 Pack the Cans Appropriately into the Cartons ....................................................................................................... 16 COMPETENCY STANDARDS FOR FOOD AND BEVERAGE SERVICE: June 2011 .......................................................................................... 17
COMPETENCY MAP FOR FOOD AND BEVERAGE SERVICE .......................................................................................................................... 19 Competency Unit HW-01 Communicate Effectively ........................................................................................................................................ 21 Competency Unit HW-02 Work in Teams ...................................................................................................................................................... 21 Competency unit; HW-03 Observe Personal Grooming and Hygiene .............................................................................................................. 22 Competency unit; HW-04 Handle Guests Courteously .................................................................................................................................... 23 Unit of Competency: HW-05 Develop and update Food and Beverage Knowledge ........................................................................................ 24 Competency Unit: HW-06 Arrange Panty area, Prepare Crockery & Lay-out Tables ....................................................................................... 25 Unit of Competency: HW-07 Take orders ........................................................................................................................................................ 26 Unit of Competency: HW-08 Serve Food and Beverage .................................................................................................................................. 27 Unit of Competency: HW-09 Close the tables ................................................................................................................................................. 28 Competency Unit: TTG-01 Participate Effectively in Workplace Communication ........................................................................................... 33 Competency Unit TTG-02 Work in Teams ...................................................................................................................................................... 34 Competency Unit: TTG-03 Provide the Eco-conscious Guidance ..................................................................................................................... 34 Competency Unit: TTG-04 Apply Techniques for Comfortable Traveling ........................................................................................................ 35 Competency Unit: TTG-05 Impart Camping Skills to the Tourists .................................................................................................................... 37 Competency Unit: TTG-06 Demonstrate Camping Hygiene............................................................................................................................. 38 Competency Unit: TTG-07 Provide First- Aid for Emergency Handling ............................................................................................................ 39 COMPTENCY STANDARDS FOR HOUSE KEEPING: June 2011 .................................................................................................................. 41
Competency Map for House Keeping ........................................................................................................................................................ 43 HHK-07 Keep liaison with Security Staff and Keep Safety and Control Equipment Operational ...................................................................... 43 Competency Unit: HHK-01 Participate Effectively in Workplace Communication ........................................................................................... 44 Competency Unit: HHK 02 Personal Hygiene, Appearance and Self grooming................................................................................................ 44 Competency Unit: HHK-03 Set up Rooms for Guests ...................................................................................................................................... 45 Competency Unit: HHK-04 Provide Valet /Butler Service .............................................................................................................................. 46 Competency Unit: HHK-05 Provide Housekeeping Services to Guests ......................................................................................................... 47 Competency Unit: HHK-06 Laundry Lenin and Guests’ Clothes .................................................................................................................... 48 Competency Unit: HHK-07 Keep Liaison with Security Staff and Keep Safety and Control Equipment Operational ....................................... 49 Competency Unit: HHK-08 Servicing Public Areas/Premises ........................................................................................................................... 50 COMPETENCY STANDARDS FOR WEAVING SHAWL: June:2011 .............................................................................................................. 52
COMPETENCY MAP FOR WOOLEN SHAWL MAKING .................................................................................................................................. 54 Competency Unit: TSW-01 Participate Effectively in Workplace Communication........................................................................................... 56 Unit TSW-02 Work in Teams .......................................................................................................................................................................... 56 Competency Unit: TSW-03 Shearing of Lambs ................................................................................................................................................ 57 Competency Unit: TSW-04 Making Yarn from Raw Wool .............................................................................................................................. 58 Competency Unit: TSW-05 Maintain Stock/ Inventory .................................................................................................................................. 59 Competency Unit: TSW-06 Set-up Frames for Design ................................................................................................................................... 59 Competency Unit: TSW-07 Weave Fabric According to the Design ............................................................................................................... 60 Competency Unit: TSW-08 Dye the Fabric/cloth ........................................................................................................................................... 61 Competency Unit: TSW-09 Finish the Woven Fabric .................................................................................................................................... 61 Competency Unit: TSW-10 Package the Woven Product ............................................................................................................................. 62 Competency Unit: TSW-11 Undertake Maintenance and Repair of Tools and Equipment ........................................................................... 63 COMPETENCY STANDARDS FOR MARBLE MOSAIC: June-2011 ............................................................................................................... 64
COMPETENCY MAP FOR MARBLE MOSAIC ................................................................................................................................................ 66 Competency Unit: MM-01 Communicate Effectively in the Workplace ........................................................................................................ 68 Competency Unit MM-02 Work in Teams ..................................................................................................................................................... 68 Competency Unit: MM-03 Procure Raw Materials i.e. Marble Cubes, Fiber Net, Glue and Tools ................................................................ 69 Competency Unit: MM-04 Develop Different Patterns ................................................................................................................................. 70 Competency Unit-MM-05: Prepare Fiber-Net as Base for Given Design Pattern ........................................................................................... 71
International Labour Organization – GE4DE Project
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Competency Unit-MM-06: Fix/ Paste Marble Cubes and Fill the Gaps .......................................................................................................... 72 Competency Unit-MM-07: Finish and Pack the Product ................................................................................................................................ 73 COMPTENCY STANDARDS FOR MACHINE OPERATOR – TEXTILE: June:2011 ........................................................................................... 74
COMPETENCY MAP FOR MACHINE OPERATOR - TEXTILE .......................................................................................................................... 76 Unit: TMO-01 Communicate Effectively in the Workplace ............................................................................................................................ 78 Unit FP-02 Work in Teams ............................................................................................................................................................................. 79 Competency Unit: TMO-03 Practice Occupational Health and Safety Procedures .......................................................................................... 79 Competency Unit: TMO-04 Operate and Adjust Sewing Machine According to Need .................................................................................... 81 Competency Unit: TMO-05 Perform Basic Maintenance on Sewing Machines ............................................................................................... 82 COMPTENCY STANDARDS FOR QUALITY ASSURANCE SUPERVISOR: June 2011 ...................................................................................... 83
COMPETENCY MAP FOR QUALITY ASSURANCE SUPERVISOR..................................................................................................................... 85 Competency Unit: TQA-01 Participate in Workplace Communication Effectively ......................................................................................... 87 Competency Unit TQA -02 Work in Teams .................................................................................................................................................... 88 Competency Unit: TQA-02 – Apply Quality Control and Assurance Techniques for Garment Manufacturing. ............................................... 88 COMPETENCY STANDARDS FOR APPAREL SUPERVISOR: June 2011 ....................................................................................................... 90
COMPETENCY MAP FOR APPAREL SUPERVISOR ........................................................................................................................................ 92 Competency Unit: TAS-01 Participate in Workplace Communication Effectively .......................................................................................... 94 Competency Unit- TAS-2 – Practice career Professionalism ............................................................................................................................ 95 Competency unit: TAS-03 Supervise Apparel Production ................................................................................................................................ 96 COMPETENCY STANDARDS FOR TAILORING/DRESS MAKING: June 2011 ............................................................................................... 98
COMPETENCY MAP FOR DRESS MAKING/ TAILORING ............................................................................................................................. 100 Competency Unit: TDM-01 Participate Effectively in Workplace Communication ........................................................................................ 102 Competency Unit TDM-02 Work in Teams .................................................................................................................................................. 102 Competency Unit: TDM-03 Practice Occupational Health and Safety Procedures ........................................................................................ 103 Competency Unit: TDM-04 Select and Procure Raw Material ....................................................................................................................... 104 Competency Unit: TDM-05 Draft the Patterns .............................................................................................................................................. 105 Competency Unit: TDM-06 Cut the Cloth According to the Pattern Developed ............................................................................................ 106 Competency Unit: TDM-07 Undertake Practical Stitching Work ................................................................................................................... 107 Competency Unit: TDM-08 Finish and Pack the Product ............................................................................................................................... 108 Competency unit: TDM-09 Establish Marketing Strategies and Develop Market Linkages ........................................................................... 109 Competency unit: TDM-10 Perform Basic Maintenance ............................................................................................................................... 110 COMPETENCY STANDARDS FOR ADDA WORK: June 2011 .................................................................................................................... 111
COMPETENCY MAP FOR ADDA WORK ..................................................................................................................................................... 113 Competency Unit: TAD-01 Participate Effectively in Workplace Communication ......................................................................................... 114 Competency Unit TAD-02 Work in Teams ................................................................................................................................................... 114 Competency Unit: TAD-03 Select and Procure Raw Material ........................................................................................................................ 115 Competency Unit: TAD-04 Tracing Pattern and Designs ............................................................................................................................... 116 Competency Unit: TAD-05 Clamping fabric with Adda/ Frame ..................................................................................................................... 117 Competency Unit: TAD-06 Undertake Practical Arc work ............................................................................................................................. 118 Competency Unit: TAD-07 Finish and Pack the Product ................................................................................................................................ 118 Competency unit: TAD-08 Establish Marketing Strategies and Develop Market Linkages ............................................................................ 119 COMPTENCY STANDARDS FOR HOSIERY - MAKING SOCKS: June 2011 ................................................................................................. 121
COMPETENCY MAP for HOSEIRY TRADE - KNITTING SOCK ...................................................................................................................... 123 Competency Unit: TSM-01 Participate Effectively in Workplace Communication ......................................................................................... 125 Competency Unit TSM-02 Work in Teams ................................................................................................................................................... 125 Competency Unit TSM: 03 Select and Procure Raw Material ........................................................................................................................ 126 Competency Unit: TSM- 04 Knit Socks according to the Design and Color Combination .............................................................................. 127 Competency Unit: TSM- 05 Finish and Pack the Product............................................................................................................................... 128 COMPTENCY STANDARDS FOR TIE&DYE: June 2011 ............................................................................................................................ 129
COMPETENCY MAP for TIE& DYE TRADE ................................................................................................................................................. 131 Competency Unit: TT&D -01 Participate Effectively in Workplace Communication ...................................................................................... 133 Competency Unit TT&D -02 Work in Teams ................................................................................................................................................ 133 Competency Unit TT&D: 03 Select and Procure Raw Material ...................................................................................................................... 134 Competency Unit TT&D: 04 Undertake Practical Tie Work ........................................................................................................................... 135 Competency Unit TT&D: 05 Undertake Practical Dye work ........................................................................................................................... 136 Competency Unit TT&D: 06 Finish and Pack the Product .............................................................................................................................. 137 Competency unit: TT&D-07 Establish Marketing Strategies and Develop market Linkages .......................................................................... 137 COMPETENCY MAP FOR HAND EMBROIDERY - Ancient Knots: June 2011 ............................................................................................ 139
COMPETENCY MAP FOR HAND EMBRIODERY .......................................................................................................................................... 141 Competency Unit: THE-01 Participate Effectively in Workplace Communication.......................................................................................... 143 Competency Unit THE-02 Work in Teams .................................................................................................................................................... 143 Competency Unit: THE-03 Select and Procure Raw Material ........................................................................................................................ 144 Competency Unit: THE-04 Prepare patterns and sketches ............................................................................................................................ 145
International Labour Organization – GE4DE Project
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Competency Unit: THE-05 Set-up Frames and clamp fabric in the frame ..................................................................................................... 146 Competency Unit: THE-06 Undertake Practical Embroidery Work ................................................................................................................ 146 Competency Unit: THE-07 Finish and pack the product properly .................................................................................................................. 147 Competency Unit: THE-08 Establish marketing strategies and Develop Market Linkages ............................................................................. 147 COMPETENCY STANDARDS FOR CHARSADDA KADDAR WEAVING: June 2011 ..................................................................................... 149
COMPETENCY MAP for WEAVING KADDAR CLOTH .................................................................................................................................. 151 Competency Unit: TCK-01 Participate Effectively in Workplace Communication .......................................................................................... 153 Competency Unit TCK-02 Work in Teams .................................................................................................................................................... 153 Competency Unit: TCK-03 Procure Raw Materials ........................................................................................................................................ 154 Competency Unit: TCK-04 Maintain Stock/ Inventory ................................................................................................................................. 155 Competency Unit: TCK-05 Set-up Frames for Design ................................................................................................................................... 156 Competency Unit: TCK-06 Weave Fabric According to the Design .............................................................................................................. 156 Competency Unit: TK-07 Dye the Fabric/cloth: ........................................................................................................................................... 157 Competency Unit: TCK-08 Finish the Woven Fabric .................................................................................................................................... 157 Competency Unit: TK-10 Package the product ........................................................................................................................................... 158 Competency Unit: TK-10 Undertake Maintenance and Repair of Tools and Equipment ............................................................................ 159
International Labour Organization – GE4DE Project
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COMPETENCY STANDARDS
FOR
FISH PROCESSING AND PRESERVATION June : 2011
DACUM PANEL
Mr. Abdur Rab
Ms. Farida Jamot
Mr. Nizam U Din
Nizamani
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION(ILO)
ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
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FOREWORD
International Labour Organization – GE4DE Project
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COMPETENCY MAP
FOR
FISH PRESERVATION
Basic
Competencies
FP-03 Observe
Occupational Health and
safety Regulations
FP-01 Communicate
Properly at Work
Places
FP-02 Work in Teams
Core Competencies
FP-04 Procure
Appropriate Quality
of Fish Catch
FP-07 Cut Fish
according to Given
Standards and
Procedures
FP-06 Wash the
Graded Fish-
Catch
FP-05 Grade Fish Catch
According to Given
Specification
FP-10 Paste Labels to
the Can Followed by
Code Printing
FP- 09 Steam the
Fish for the First
Stage Cooking
FP-08 Fill
Cans with Fish
FP-11 Pack the
Cans Appropriately
into the Cartons
International Labour Organization – GE4DE Project
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COMPETENCY UNITS DESCRIPTION
International Labour Organization – GE4DE Project
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Competency Unit: FP-01 Communicate Effectively in the Workplace
This unit covers that workers should possess communication skills in fish preservation and processing to be able to interact with coworkers, management effectively for transmittal of information, interpreting drawing and instructions and implementation in processes. The worker must be able to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the organization while interacting with the team members and management.
Applying verbal and non-verbal communication skills effectively to convey the messages clearly and to respond to team members’ queries.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language
Handle customer complaints, evaluation and recommendations
Evidence of Performance
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report and receive information clearly
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range statement:
A worker in the fishing and preservation environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety.
Competency Unit FP-02 Work in Teams
A worker in the fish processing and preservation business is suppose to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business
International Labour Organization – GE4DE Project
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and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
Active and positive participation in a team to complete assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in fish processing and preservation industry may include meetings of all targets are met well in time qualitatively and quantitatively without any conflict among workers.
Achievements are celebrated together
Failure after honest efforts are taken a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Understand team building process
Group planning and decision making skills
Team building exercises
Communication process
Conflict resolution techniques
Range Statements
A worker, in fish preservation and processing enterprise, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards the productivity of the organization. A worker must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Unit FP-03 Observe Occupational Health & Safety
The sensitivity of the occupational health and safety issue in fish processing environment require the application of knowledge and skills to enable a worker to demonstrate high level of hygiene practice and personal safety in case of handling tools, equipments and machinery and for competent demonstration it covers:
Observing personal hygiene practices properly
Undertaking sanitization of the working area properly
Adopting safety measures against physical damage while using machinery and tools
Remaining current about the OH&S measure changes and requirements
International Labour Organization – GE4DE Project
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Evidence of Competency
As evidence of observing occupational health and safety practices while working in fish processing and preservation environments, the following may be demonstrated by looking into the following issues:
Working area has been properly sanitized and publicized on posters and are licensed from the local municipality and reports of sanitary staff visit are properly maintained
Staff wears personal protective equipments and relevant instructions are posted at proper locations
In case of fire hazard, proper exit plan has been prepared and demonstrated on posters
Proper protection has been provided to woman folk working in the area specially in washing area where some postures may cause easy infectious diseases
Critical Skills & Essential Knowledge
In order to work safely in fish processing and preservation process the worker needs to bring out necessary skills and knowledge that include the following:
Under take personal hygiene practices i.e. daily bath and body sanitization regularly
Sanitize the area where fish packing into cans and preservation process is being done
Demonstrate Safety instructions on the shop floor machinery
Identify and wear personal protective equipment during operation
Observe local sanitary regulations
Observe general Occupational Health & Safety practices
Knowing personal hygiene requirement regarding fish processing and preservation
Sanitary regulations of the local municipality and international requirements if business is export oriented
Occupational health practices and safety regulations
Personal protective equipment and its uses
Safety precautions regarding use of different machinery.
Range Statement
The activity require the worker to be cognizant of all safety regulations pertaining to fish processing and related hygiene practices with full regard to PPEs, local municipal sanitary regulations , careful use of detergents and sanitizers and work place gender balance issues. This includes some care for some risk issues in dealing with sea food or product i.e. infectious diseases.
Unit-FP-04 Procure Appropriate Quality of Fish Catch
The procurement process include demonstration of the skills and knowledge applied to getting fish catch from the local suppliers (fishermen) according to already agreed specification (size and type) and quality and it includes:
Communicating proper requirements i.e. specification and quality of the fish catch to all suppliers
Procure fish according to specification and quality
Suppliers (Fishermen) are retained through some incentives to ensure continuous supply of fish catch.
Storing fish catch properly in store and in the cold storage
Evidence of Competency
The competency in procurement of the right quality of fish catch can be demonstrated and assessed from the following aspects:
List of reliable and pre-qualified suppliers for fish catch has been prepared and proper agreement signed for consistent and quality supply
International Labour Organization – GE4DE Project
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Specification of quality fish catch including the range of type and size of fish prepared and provided to suppliers.
Proper techniques for checking fish catch quality prepared and implemented.
Proper storage procedure is followed for raw fish catch has
Critical Skills and Essential Knowledge:
Identify fish catch of agreed quality and type
Procure fish as per required quality and quantity
Make appropriate storage arrangements for fish –catch
Observe Occupational Health & Safety practices In order to demonstrate the above skills the following knowledge areas are needed:
Different type / varieties and quality of fish
Processes and specifications about fish preservation during transport
Weighing techniques and tools
Preservation storage techniques for raw fish catch
Range Statement
The process of fish catch procurements can be performed in close networking with the fishermen/ supplier that have been made aware of the required specification for fish catch and hygienic condition needed during supply of the fish catch while making use of proper trays and tools for carriage and handling and storage. The in-factory storage of raw fish requires observance of safety and hygiene regulations in handling and storage with strict observance of Personal protective equipments. Export oriented fish processing must take care of stringent conditions and requirements of the target market.
Competency Unit - FP-05 Grade Fish Catch According to Given Specification
The unit deals with sorting the Fish catch procured according to size, weight and other standards set by the company in alignment with international standards and require the application of skill and knowledge to undertake the following:
Sorting and grading the fish according to size and type
Selecting standard tools for sorting and grading and using them appropriately
Ensuring proper sanitization of the containers and overall workplace
Evidence of Competency:
Proper sorting and grading can be assessed from the following:
Sorted and graded fish is lying in separate trays with proper labeling
Properly sanitized environment created and label posted for display
Only authorized people using proper tools are working in the sanitized environment.
Critical Skills and Essential Knowledge:
In order to demonstrate competence in sorting and grading fish the following skills and essential knowledge is needed:
List down the specifications for fish sorting and grading
Observe occupational health and safety practices
Different type / varieties and quality of fish
Different grading techniques
Different regulations in handling fish catch
Preservation techniques for fish catch sorted using proper tools and equipment
International Labour Organization – GE4DE Project
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Range Statement:
The process of fish sorting and grading can be performed in a properly sanitized environment according to specified local and international standards using standardized trays and tables carrying fish catch sorted according to size and shape and with full regards to personal protective equipment and related occupational health and safety regulations. The activity is meant for semi skilled workers and most of the work is done manually.
Competency Unit -FP-06 Wash the Graded Fish-Catch
The unit deals with washing of the graded Fish catch according to set procedure for further processing and include competency in:
Washing the fish-catch according to the procedures
Making water mixture of appropriate salinity to wash fish-catch
Selecting standard tools for appropriate used
Evidence of Competency
The competency can be verified by looking into the following:
Water-salt mixture is appropriate and according set specification
Standard Procedure is followed for washing fish
Fish washed is according to standard specified
Critical Skills and Essential Knowledge:
In order to demonstrate competence in washing fish the following skills and essential knowledge is needed:
Skill and techniques in washing fish properly
Skills in making water- salt solution
Use of tool and equipment properly
Observe Occupational Health & Safety practices
Appropriate water quality parameters
Appropriate salt- water solutions and other combinations of it
Range Statement
The activity is meant for semi skilled workers and includes the preparation of appropriate water-salt mixture using proper tools and equipment, using procedure and techniques for washing fish to the required quality, while observing OH&S regulations and local sanitary requirements. This operation does include any other chemical for washing fish.
Unit- FP-07 Cut Fish according to Given Standards and Procedures
The unit deals with cutting the Fish- according to standard sizes and adopting proper procedure and to competently perform this activity the following are included:
Cutting fish into pieces according to standard
Adopting Standard procedures for cutting fish
Standard tools are selected and used for appropriate cutting
Evidence of Performance:
Efficient and according to standard cutting can be demonstrated/observed as follow:
Holding of fish in proper position for cutting
Fish cut according to sizes can be observed after being placed in the packing
Proper tools are being used for cutting.
International Labour Organization – GE4DE Project
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Critical Skills and Essential Knowledge:
In order to demonstrate competence in cutting fish the following skills and essential knowledge is needed:
Selecting appropriate tool for cutting
Manage the cutting properly
Observe Occupational Health & Safety practices
Cutting techniques of fish catch
Sanitary requirements of the working area
OH&S regulations
Range Statement
This activity can be performed by properly trained people in cutting of fish into desired sizes and use of appropriate manual tools with regards to OH&S regulations and sanitization of the working areas. This does not use of any powered tool for cutting of fish.
Competency Unit - FP-08 Fill Cans with Fish
The unit deals with stuffing fish into cans, mix appropriate preservatives and spices, fill to an appropriate weight and sealing of the cans. The process includes the abilities to be demonstrated:
Filling cans with cut fish according to required weight
Adopting standard procedures for filling
Maintaining appropriate sanitary conditions
Selecting standard tools and using them appropriately
Evidence of Performance
The competency can be verified from the following:
Cans are filled with desired weight
Appropriate preservative and spices are mixed
Appropriate sanitary conditions maintained
Critical Skills and Essential Knowledge:
In order to demonstrate competence in cutting fish the following skills and essential knowledge is needed:
Manual placement of fish into the cans properly
Machine pouring of tomato ketch-up into cans
Operate the weighing scale properly
Wearing appropriate Personal Protective Equipment according to Occupational Health & Safety practices.
To achieve the competency the following knowledge is needed:
Appropriate weight of cans for business & marketing
Can scaling procedures
Weighing s scales
OH&S regulations
Range Statement
This activity is meant for middle level skilled workers to fill fish into cans and pour preservative and tomato ketchup while ensuring, through the use of appropriate weighing scale, the requisite weight of fish pieces in cans. Proper occupational health and safety issues are well- looked after through the use of personal protective equipment and sanitization of the environment. Except for tomato ketch-up all operation is done manually.
International Labour Organization – GE4DE Project
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Unit -FP-09 Steam the Fish for the First Stage Cooking
The unit deals with passing the sealed cans through steaming process so that the fish get cooked properly and preserved and this include the competencies in the following:
Operating retort machine properly
Adopting standard procedures for steaming the fish-cans
Appropriating steaming conditions /temperature control for better quality results.
Evidence of Performance
Competency can be verified from the following:
Retort Machine is smoothly operated
Suitable temperature conditions are maintained during steaming processes.
Sampling techniques adopted for quality checking of the steamed product
Critical Skills and Essential Knowledge:
In order to demonstrate competence in steaming the fish-cans appropriately the following skills and essential knowledge is needed:
Use the steamer (Retort) machine properly
Loading fish cans in appropriate order into the retort for steaming
Maintain appropriate temperature during steaming
Observe Occupational Health & Safety practices
Operational procedures of the Retort machines
Different appropriate steaming conditions
OH&S regulations
ILO decent work conditions
Range Statement
This competency is for skilled workers who can appropriately load the sealed cans into the retort machine as required and then operate the steaming machine properly with controlled temperature to cook the fish suitably with due regard to safety precautions and requirements. This uses only steam cooking techniques.
Competency Unit -FP-10 Paste Labels to the Can Followed by Code Printing
The unit deals with pasting the labels on the cans and passing the labeled cans on to code printing machine in order to affix code on can labels for identification. This requires demonstration of the following:
Cleaning the cans surfaces before pasting labels
Using machine carefully for affixing code on label
Standard procedures should be adopted for Labeling and Printing
Standard tools are selected and used appropriately
Evidence of Competency:
The achievement of competency can be verified from the following
Surfaces are cleaned properly before receiving labels
Labels are fixed to cans properly at specific position and there is no loose label
Codes are printed on each can at proper position
Critical Skills and Essential Knowledge:
In order to demonstrate competence in labeling and coding the fish-cans appropriately the following skills and essential knowledge is needed:
Clean the can surface properly
International Labour Organization – GE4DE Project
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Selection of appropriate adhesive for pasting the labels and
Operating print codes machine for affixing codes on specific spots
Observe Occupational Health & Safety practices
Different appropriate adhesive for pasting
Operation of the code printing machine
OH&S regulations
Range Statement:
The competency on pasting labels and printing of code involve semi skilled to skilled workers and are supposed to undertake different cleaning techniques of fish cans followed by pasting of labels manually by the use of appropriate adhesive. Printing of code involves careful operation of the coding machine by skilled workers. OH&S regulations and use of appropriate personal Protective Equipment is necessary for personal safety.
Competency Unit -FP-11 Pack the Cans Appropriately into the Cartons
The unit deals with placing the processed cans with label and bar code cans into the cartons for onward processing to the market. The competency involved the following:
Adopting Standard procedures for safe packing
Packing of cans into the cartons for delivery to the market
Selecting standard tools and using it appropriately
Evidence of Performance
Proper performance of this activity can evidenced from the following:
Cans are packed properly and tightly secured with no loose seal/tap
Observing the tools and equipment used for packing
Cartons are stacked appropriately
Occupational Health & Safety practices can be observed from PPE utilized
Critical Skills and Essential Knowledge:
The worker is required to demonstrate the ability to:
Pack cans into cartons without any damage to it and evenly
Properly use of the appropriate masking tape for secured packing
Observe Occupational Health & Safety practices
Different capacity of a Carton (No. of Cans that a carton may contain)
Different packing material and designs
Safe handling Techniques
OH&S regulations
Range Statement
Packing of cans into the cartons is done manually by semi skilled workers while making use of appropriate packing material, tools and equipments and is stored while following proper stacking standards. Personal Protective equipments are used to ensure personal safety and other health hazard. This does not include packing with the help of machines.
International Labour Organization – GE4DE Project
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COMPETENCY STANDARDS
FOR
FOOD AND BEVERAGE SERVICE: June 2011
DACUM PANEL
Mr. Babar Sheikh
Mr. Ahsan Naveed
Mr. Salman Javed
Col. Mushtaq Ahmad
Mr. Arif Tufail
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION (ILO)
ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
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FOREWORD
International Labour Organization – GE4DE Project
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COMPETENCY MAP
FOR
FOOD AND BEVERAGE SERVICE
(Hotel and Restaurants)
Core Competencies
HW-04 Handle
Guests
Courteously
HW-06 Arrange Panty
area, prepare crockery
and lay-out tables
HW-07 Take
Orders
HW-08 Serve food
and beverages
HW-09 Close the
table
HW-01 Communicate
Effectively
Basic
Competencies
HW-03 Personality grooming and
Hygiene
HW-05 Develop and
update Food and
Beverage Knowledge
HW-02 Work in
Teams
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COMPETENCY UNITS DESCRIPTION
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Competency Unit HW-01 Communicate Effectively
A person engaged in serving food and beverage should possess requisite communication skills to be able to interact impressively and effectively with the guests as well as with his team members:
Communicating effectively within the set standards, norms, rules and regulations of the organization while communicating with the guests and the team members.
Applying effective verbal and non-verbal communication skills to respond to customer needs
Handling queries and customer complains promptly and correctly in line with enterprise procedures
Making necessary evaluations and make appropriate recommendations
Evidence of Competency
The competency on effective communication can be evidenced from the following indicators:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills and Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills and includes both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report and receive information clearly
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range Statement
A worker evolved in waiting service in a hotel or restaurant is supposed to receive and deliver clear information to clients, coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulation. These are applicable to hotel& restaurant context.
Competency Unit HW-02 Work in Teams
A worker engaged in serving food and beverage is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
Participating actively and positively in a team to complete assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among team members
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Following designated work plan for the job while covering up fellow workers deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork person engaged in serving food and beverage service in hospitality industry may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers.
Achievements are celebrated together
Failure after honest efforts are taken a collective challenge
Free and fast communications are observed while serving client and orders are fulfilled very quickly.
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the hospitality industry, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the organization. A worker engaged in food and beverage service must be able to work a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency unit; HW-03 Observe Personal Grooming and Hygiene
A person engaged in serving food and beverage should possess requisite personal grooming & hygiene standards as laid down by the organization to confidently handle the guest and must demonstrate the following:
Observing personal hygiene practices
Keeping the gears all the time
Dressing up formally in service attire
Working in collaboration with other coworkers
Evidence of Competency:
The competency can be evidenced from the following indicators that he would have:
Maintained pleasant ,neat and tidy personality all the time
Dressed in formal restaurant service attire.
Kept gears all the time.
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Critical Skills and Essential Knowledge:
On completion of the training course the beneficiaries will be equipped with the following skills and knowledge competencies:
Cognizant of responsibilities of the Job
Perform duties in his own areas of work
Develop personality in relation to food service job o Wear neat and tidy uniform o Properly shave on daily basis, have short hair cut, pare nails properly on weekly basis, polish
shoes daily o Take bath on daily basis o Maintain oral hygiene o Be cautious of unpleasant odors o Use light deodorants o Keep the gears to handle any urgent work
Personality Traits for food service and grooming checklist
Knowledge about “Do’s and Don’ts in a Restaurant/ Hotel
Responsibilities as a waiter and performance indicators
Areas of work for a waiter
Work ethics i.e. teamwork, cleanliness, safe work habits
Range Statement:
A worker while serving in a restaurant or hotel is supposed to take care of his personal hygiene and follow the dress code very strictly and at the same be cognizant of the don’t and don’ts of the business alongside due regard for occupational health and safety precautions. This is applicable only to small hotels and restaurants and does not include airline or hospital service.
Competency unit; HW-04 Handle Guests Courteously
A person engaged in serving food and beverage in hotel and restaurant should be able to greet and seat the guests hospitably and to perform this competency to the level of satisfaction the following must be exercised:
Welcoming guests and guiding/escorting them to the designated area with friendly smile
Seating the guests appropriately
Ascertaining guest needs are quickly and responding briskly
Providing prompt and quality service to customers
Demonstrating courtesy and person management skills
Evidence of Competency:
The following indicates achievement of the competency:
Guest are guided to their booked position(table) seats
Guests needs are ascertained and quickly addressed
Politeness and courtesy is observed while handling the guests.
Critical Skills & Knowledge
Waiter is supposed to achieve e following skills and knowledge to competently handle the guests:
Observe courtesy and protocol in greeting the guest and escort them to their seat
Be courteous and smiling
Being sensitive to cultures and personality and use techniques to deal them accordingly
Guest’s common needs’ checklist
Information about different cultures and habits
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Range Statement:
A waiter should be able to receive the guests courteously and observe protocol in guiding the guests to their booked area with full regard to their cultural traditions in a local restaurant of hotel.
Unit of Competency: HW-05 Develop and update Food and Beverage Knowledge
A person engaged in serving food and beverage is supposed to have thorough information about the different menus offered by the hotel and at the same time keep him updated about the menus and packages being offered by contemporary hotels and restaurants and must be able to demonstrate the following:
Researching general information on food and beverage cocktails
Updating and maintaining current and relevant knowledge on food and beverage
Learning by heart the menu and checking the inventory status of the day with the kitchen department
Evidence of Competency:
The following can be verified for achievement of the competency:
All menu items both in food and beverage are learnt by heart and the waiter have access to currently published menu
Inventory is checked with the kitchen for availability of items on menu
Essential Skills and Knowledge:
In order to fulfill the above competency, waiter must have the following skills and knowledge:
Memorization of menu by heart
Ability to research general information on food and beverage cocktails
Ability to update and maintain current and relevant knowledge on food and beverage
Essential Knowledge of: o Features of commonly prepared dishes appropriate to the industry sector o Cultural and dietary issues and options o Traditional combinations of foods and beverages o Achieving balance of textures, colours, nutrition and taste
Special Dietary requirements o Food exclusions for allergies and food intolerance o Vegetarian o Halal/ Muslim food
Update required about o Appetizers, soups, meats, fish and sea-food, vegetables, desserts and sweets, snacks o Knowledge on china ware, glassware and cutlery required for different types of food and
beverages o Specific food safety issues for different types of food o General overview of special dietary requirements including food exclusions for allergies and
food tolerance o Portion and control o Mathematics o Safety and Safe work practices and guidelines on administering first aid o Workplace safety environment o Hygiene practices o National/Local Act related to service of food and beverage
- Current market trends - Typical foods and special drinks of the local area - Establishment menus, “specials” and “trends”
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o Current food and beverage festivals o Promotional activities
Range Statement
A person engaged in serving food and beverage in a general hotel and restaurant context is required to learn by heart is menu available of the day and special meals days during the week or season along with updating his knowledge about the current emerging food tastes and available packages by the competitors as well.
Competency Unit: HW-06 Arrange Panty area, Prepare Crockery & Lay-out Tables
The person engaged in serving food and beverage should be have the knowledge and skills to work in the pantry area to arrange the mis-en-place, set up the restaurant and lay-out tables for the guest by maximum utilization of the space while achieving the following levels of performance:
Providing complete service within a restaurant in accordance with established systems and procedures
Performing all tasks emanating from pantry area to laying out the tables in the restaurant.
organizing and managing pantry area is properly
Properly polishing Glassware and chinaware
Setting up tables according to intended mobility of guest and space maximization
Interacting positively with the customers
Monitor the service process
Managing stock inventory properly
Identify OH&S requirements and demonstrate safe practices
Evidence of Performance
The following can be verified for achievement of the competency:
Pantry area is properly organized and managed
Glassware and chinaware are properly polished
Tables set-up is done according to the requirements
Guests are served according to the established system
Stock inventory is properly managed.
Essential Skills and Knowledge
The person engaged in serving food and beverage must have the skills to:
Organize the pantry area
Polish glassware, silverware,
Wipe plates and chinaware
Arrangement techniques for lay-out of tables and chairs
Place table cloth and fold napkins
Place center set up on table
Plate clearing and carrying techniques
Lay out basic table set up, extended set up and banquet set up
Oder taking and service
Maintain stock inventory i.e. Raise store issue requisition for OE
Observe OH&S practices
Knowledge of available crockery stock( china ware, glass ware, silver ware) and table covers and napkins and other accessories
Polishing techniques of silverwares and washing / cleaning of glassware and chinaware
Knowledge of different set-up patterns for table
Folding techniques for napkins
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This includes setting tables, its layout and the overall environment i.e Guest serving procedures and stock inventory techniques.
Range statements:
This includes setting- up tables, its layout , organizing pantry area with chinaware, silverware, glassware and other accessories like table cover cloth and napkins and their proper folding , maintenance of stock inventory and are meant to be performed by a waiter in a hotel and restaurant environment and this does not include service in airbuses, ships and hospitals.
Unit of Competency: HW-07 Take orders
Persons engaged in serving food and beverage in a restaurant should be adept in taking orders from the guests while applying suggestive selling skills and maintaining full regard to protocol of the guests. The trait requires competencies in the following areas:
Taking order from the guests
Taking order sequence i.e kids, females and males and reconfirming it from the guests
Communicating order to the cashier and the kitchen expeditors
Serving food and beverages in order of courses
Evidence of Performance
The following verifies achievement of the competency:
Order is taken and reconfirmed from the clients
Order is communicated to cashier and kitchen expeditors
Food and beverages are served according to the order taken
Appropriate china ware, glassware and silverware are used.
Essential Skills and Knowledge
The following skills and knowledge are essential to perform the above competency properly:
Making approach to the guest, serve water to the guests, present the menu to the guest
Taking order in sequence (kids, females, males) using KOT book and reconfirm the menu
Passing on KOT to the cashier and the kitchen expeditor clearly with necessary special instructions if any
Know the run-out status of menu
Follow up with the kitchen staff
Menu and its inventory with the kitchen department
Knowledge on accompaniments and condiments
Knowledge on desserts and related service skills
Knowledge on hygiene and safety issues related to food and beverage service
Knowledge on waste minimization and environment friendly techniques
Ordering and service procedures
Range Statement
A person engaged in serving food and beverage in a hotel / restaurant is supposed to take order from the guests, pass it on to the cashier and expeditors and serve the food and beverage according to courses order and taking care of all norms and regulations of OH&S and standard operating procedures of the hotel or restaurant. This is applicable only to small hotels and restaurants and not applicable to service in hospitals and airlines.
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Unit of Competency: HW-08 Serve Food and Beverage
The person engaged in serving food and beverage should cover the entire sequence of serving food and beverages after order taking to the last item served with full regards hygiene and OH&S practices and to successfully complete the activity the following are most necessary:
Receiving and getting the guests properly seated
Processing order smoothly
Serving the food on table to satisfaction of the customers
Process the billing
Close/clear the restaurant/table properly
Evidence of Competency
The following indicators demonstrate achievement of the competency:
Orders are smoothly and faultlessly processed
Food is served in sequence along with soft drinks/beverages while maintaining the order
Bill is processed
Essential Skills and Knowledge
The following essential skills and needed knowledge enable the waiter the complete food and beverage serving activity more competently:
Demonstrate ability to provide complete service within a restaurant in accordance with established systems and procedures: o Plate clearing and carrying techniques o Dressing and setting tables for different function service styles and periods
Monitor the service process
Sequencing of the food service o Food and beverage selections are collected promptly from service areas, checked for
presentation and conveyed to customers safely o Flow of service and meal delivery is monitored in accordance with enterprise procedures o Delays or deficiencies in service are recognized and followed up promptly based on
enterprise policy o Food and beverage are served courteously in accordance with establishment standards and
hygiene requirements and as per sequence of order taken o Additional food and beverage are offered and served at the appropriate times o Tables are cleared of crockery, cutlery and glassware at the appropriate time and with
minimal disruption to customers o Interact positively with customers
- Provide Information to customers to check further requirements and get his satisfaction - Process accounts
o Identify OH&S requirements and demonstrated safe practice o Set up for the next service o Typical flow structure of service within a food and beverage service environment o Typical food and beverage service styles and types of menus used in different hospitality
contexts including buffet, tray, plate and silver service o Typical table set-ups for different types of functions including furniture, seating and
decoration o Range and usage of standard restaurant equipment.
Range Statement
This include food and beverage service in the dining area of small to medium type of hotel, restaurant, cafés using the standard procedures and crockery, cutlery and glass wares while giving
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full regards to occupational health and safety regulations , personal hygiene while staying in proper dress code. This does not include service in hospitals and airlines.
Unit of Competency: HW-09 Close the tables
In order to properly close the table the person engaged in serving food and beverage has to coordinate with the cashier for settlement of payment, reconcilliate it with customer, send off the guest and clear the table for next set up. To perform this activity to the level of satisfaction the following activities and needed to be done properly:
Organizing , presenting ,settling and processing accounts in accordance with establishment procedures
Biding goodbye to guests courteously from the restaurant/dining area and table appointments are re-set
Evidence of Performance
Competency is considered to be achieved provided:
Bills are processed with the cashier and reconciled with the customers for payment
Guest are properly seen off
Table is cleared and set-up for next appointment.
Essential Skills and Knowledge
The following skills and knowledge are necessary to demonstrate competently:
Processing skills for payments through checking from the cashier, presenting to the guests, settling the payment and is completed through cash or payment through credit cards
Techniques to handle complaints
Taking feedback on comment card and escort guest to say good bye
Re-set tables correctly for the next service in accordance with procedures and requirements.
Review and evaluate techniques of the services with colleagues and identifying possible improvements
Standard procedure for payment clearance
Basic accounting
Communication techniques
Credit card processing
Standard procedure for table clearance
Range Statement
The competency include settling and processing the payment, seeing off the guest and re-setting the table for next service using standard procedure along with evaluation of the service rendered for further improvements. This is applicable to small and medium type of restaurants, hotels and café and does not include airline and hospital service
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COMPETENCY STANDARDS
FOR
TOUR GUIDE: June 2011
DACUM PANEL
Mr. Babar Sheikh
Mr. Ahsan Naveed
Mr. Salman Javed
Col. Mushtaq Ahmad
Mr. Arif Tufail
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION (ILO)
ISLAMABAD, PAKISTAN
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FOREWORD
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Competency Map for
Tour Guide
(Tourism)
Basic Competencies
TTG-01 Participate
Effectively in Workplace
Communication
TTG-02 Work in Teams
Core Competencies
TTG-03 Provide the Eco-
conscious Guidance
TTG-04 Apply Techniques for
Comfortable Traveling
TTG-06 Demonstrate
Camping Hygiene
TTG-07 Provide First- Aid for
Emergency Handling
TTG-05 Impart Camping Skills
to the Tourists
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COMPETENCY UNITS DESCRIPTION
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Competency Unit: TTG-01 Participate Effectively in Workplace Communication
The tour guide should possess the requisite communication skills to be a able to interact impressively and effectively with the tourists as well as with the team members for motivating, guiding, leading, demonstrating and running the tour management skills. The tour guide is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with the tourists, team members and concerned organizations for arranging comprehensive tour packages.
Applying verbal and non-verbal communication skills effectively to convey messages clearly and to respond to team members’ queries promptly.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Handle telephone inquiries and conversations regarding tour packages and plans from the potential visitors and satisfied them
Handle correspondence, accounts and e-mails regarding tour
Liaise and coordinate with hoteliers, guestrooms ,transporters, Met Office, fisheries and other concerned departments for carrying out meticulous planning of the tour programme
Demonstrate non-verbal communication - body language
Handled complaints politely and properly
Communicate effectively through walki talkie in the camp
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Work place related vocabulary
Interviewing techniques
Conflict resolution
Communication process
Communication barriers
Range statement:
A tour guide in a tourism industry is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting for firming tour plans. While communicating, take care for work related vocabulary and organizational norms, regulations and code of conduct. Also follow properly the occupational health and safety regulations.
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Competency Unit TTG-02 Work in Teams
A worker engaged in tour guidance service is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
Participating actively and positively in a team to complete assigned tasks
Interacting with team members under the set norms and social taboos of those in the group, organization and local culture
Observing fast and free communication among team members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork person engaged in tour guidance service in tourism industry may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers.
Achievements are celebrated together
Risk and hazards coming to fore and failure after honest efforts are taken a collective challenge
Free and fast communications are observed while serving client and orders are fulfilled very quickly.
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the tourism industry, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues of the group members while contributing towards maximum entertainment from camping. A tour guide must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: TTG-03 Provide the Eco-conscious Guidance
This unit covers the ability to brief, educate and demonstrate eco-consciousness while camping, adventure travelling and touring group and require the following performances to achieve competency:
Caring for biodiversity as for humans through talks and action/ demonstration
Taking care for natural resources, culture and tradition in all tourism ventures and document
Adopting environmental ethics during camping
Briefing eloquently to the touring groups about eco-friendly practices
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Evidence of Competency
The following indicates achievement of the competency:
Biodiversity relationships with human actions are established as evidenced in publication, charts and some practical demonstrations.
Preservation of natural resources and sensitivity to local culture and traditions can be observed from the actions made.
Eco-friendly practices are implemented with co-workers and environmental issues addressed i.e disposal of waste etc.
Essential Skills and Knowledge
Can brief the ecotourism group about:-
Explain Ecosystem of Pakistan, touring area and the food chain
Impacts of tree felling on the weather and wildlife
Ethical hunting , fishing and game management
Endangered wildlife species
Main species of flora and fauna in the area Can demonstrate to the group:-
Birds and wildlife watching
Waste management while touring
Environment friendly camping
Eco-friendly practices while camping The tour guide should have knowledge of:
Geography, culture and traditions of the area being toured
Basic biodiversity of the area being visited and Pakistan in general
Camping sites, hiking tracks, wilderness areas where minimum disturbance is caused to the natural landscape and wildlife
Environment friendly waste disposal
Range Statement
The tour guide would be able to sensitize the tourists towards environment friendly practices i.e. waste disposal in segregated form and cultural/ traditions sensitive behavior. Publications, posters and charts are prepared for guidance and education of the tourists. All updated camping equipment, current maps of the touring area binocular, handbook of wildlife of the area, dress requirements and other accessories are well-explained. The environmental awareness, in guidance of tourists ,is done in a simulated eco-friendly environment i.e camping in the wild forests.
Competency Unit: TTG-04 Apply Techniques for Comfortable Traveling
The tour guide is able to take and guide the touring group, following shortest possible and safest route, maintaining their interest and in minimum time. Perform safety practices and resolve complaints and other emergencies in locality as contracted by a tour operator or local organization. The competency is considered to be achieved provided the following are performed:
Performing pre-arrival activities i.e. determining client’s requirements for tour itinerary and making necessary changes to it.
Guide tourists
Deliver information and commentaries
Resolve complaints and other emergencies
Perform post departure activities
Guests reached their destination comfortably and safely
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Deliver tour guide and tour driver relationship
Evidence of Performance
The following indicates achievement of the competency:
Composition and responsibility of the tour guide are determined as per company policies and procedures
Arrival and departure schedules and reservations of the tour itinerary are checked
Tour itinerary is checked for compliance with visitors’ requirements
All reservations made by tour operator or local organization are verified
Guide kit, cash advance and exchange vouchers are collected
Appropriate attire is worn during tour
Personal hygiene as per accepted social norms is observed and practiced
Pick up points, routing and stopovers are coordinated with tourist vehicle driver
Visitors are segregated from the general crowd to give welcome briefing before boarding
Visitors are welcomed and the baggage is checked
Assistance is provided in the registration formalities at the place of lodging and during check out
Tour arrangements are coordinated with the suppliers
Head counts are conducted before starting of the tour
Relevant information of the area is provided
Optional tours are promoted and sold
Visitors are reminded of safety precautions
Vehicles are checked for belonging left behind after every tour
Relevant and timely commentaries are provided
Relevant and timely instructions are provided as needed
Proper posture and position is assumed at all times
Commentaries are delivered with proper voice modulation and pronunciation
Appropriate terminologies and up-to-date information are used at all times
Positive interaction with visitors is developed and practiced
Complaints are addressed and referred to the person/s concerned
Visitors comfort is ensured during tour
Stress situations are avoided and handled tactfully
Damage control in abnormal situations is adopted
Tour operator is notified of the remedial measures in abnormal situations
Best solutions to abnormal situations are determined and applied with the company’s approval
Cash advance is liquidated in accordance with establishment procedures
Complaints, improvements and recommendations are written and sent to management and concerned personnel
Optional tour collections are remitted in accordance with establishment procedures
Coach current registration is checked
Driver’s complete name is sought and rapport is established before the tour begins
Sound system (PA) and microphone are double checked
Cleanliness and condition of the coach are always checked, especially the defective seats or armrest
Full loaded first aid kit in the coach and fire extinguisher are checked
Driver is made familiar with the given itinerary - routes and stopovers - before the tour starts
Driver’s attitude and protocol to passengers is observed and corrected gently, if driver has an attitude problem
Things left behind inside the coach after the tour are double checked
Driver’s meals and physical condition are checked, especially on long trips
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Whenever applicable, assistance is provided to the driver when unexpected developments occur(eg.,flat tires)
Due recognition is given to driver for a job well done
Essential Skills and Knowledge
The following skills and knowledge are necessary for achievement:
Breif visitors thoroughly about the traveling time, route, break journeys, weather and road conditions
Brief En-route visitors regularly about the interesting and important information regarding landmarks, features and communities
Courteous and polite response to the visitors’ queries
Running of documentaries during long journeys, light music, exchange of skits resorted to avoid travel sickness and boredom of the tourists
Avoiding heavy meals which induce sleep and stomach upsets taking refreshing drinks, fruits and snacks
General knowledge of the touring area, Pakistan and its regions including:
Climate (weather patterns including any extreme conditions, impact of climate on lifestyle, stories associated with climate in a local area, Difficult areas en-route like mountains or snow)
, Geography and geology , architecture and history of the local areas and cultural dimensions and events, and religious affiliation of the local people
Natural environment and tourism, Flora and fauna of the local area, agricultural produces, transport system and routs
Government and politics (general structure, political parties, major political figures, current political issues), sports, economy and education and current events.
Local delicacies in food and drinks, shopping location for local artifacts.
Travel sickness and remedies
Updating the driver’s knowledge about the route hazards
Selection of appropriate and minimum break journey spots to conserve time and at the same time refresh the travelers for further journey.
Range Statement
This competency can be performed by actually traveling to a wilderness area. The tour guide has to make all necessary arrangements from confirmation of the reservation according to customers’ requirements with all subsequent changes to the travel itinerary, arrival and departure time, bus checking for it cleanliness and other hygiene, making all necessary arrangements through light meals, commentaries on demographics, natural resources, local cultural delicacies and selection of the journey breaks to get the tourists refreshed and make it a pleasant event.
Competency Unit: TTG-05 Impart Camping Skills to the Tourists
The tour guide should have the knowledge and skills to impart basic camping skills to the touring personnel and made them comfortable and safe. The following performances are required for this competency:
Establishing a well laid out tourists camp conforming to the standard sitting principles and techniques
Employing basic navigational skills using the guide maps, features, compass, moon and stars
Pitching tents , equipping them and making arrangements for to cater for natural landscape, weather, ease of access, safety and security
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Evidence of Competency
The following indicates achievement of the competency:
Camping equipment, materials and stores per standard checklist are packed
Suitable camp site is selected
Tents are pitched with protection provision against inclement weather, safety and security and ease of access.
Informed and displayed about timings and location of various camp activities
Prepared and demonstrated packing of essentials in the rucksack for hiking, rock climbing and other adventure sports.
Essential Skills and Knowledge
The tour guide is able to:
Pack camping equipment, material and stores as per standard checklist for smooth unpacking subsequently without confusion and waste of time
Pitch tent for guiding other members of the tourist group
Write on charts about the timings of various camp activities and their locations
Make arrangements for quick foods following basic recipes
Identify and demonstrate packing of essentials in the rucksack for hiking , rock climbing and other adventure sports
Gather essentials for ease during camping i.e. logistic trouser, jacket, jungle knife, peak cap, water bottle, guide map, first aid kit, compass etc
Perform basic maintenance and checkup of vehicle and horses The knowledge that facilitates better camping arrangements are as:
Types of tents and capacity
Essential kit and clothing items required during touring of the specific area
Reducing the personal and camping carrying loads to bare minimum for exercising economy in transportation cost, ease of mobility and light weight movement during adventure activities
Terrain conditions for selection of better camp sites
Location of base camps in case of adventure events taking place in wilderness and inaccessible mountains
Availability of porters in the area
In case of emergency, quickest approach to the nearest village, town or city
Range Statement
A tour guide is expected to impart basic camping drills to the participants of a tour programme in a simulated/ actual touring camp site while managing stock for dry& fresh food, canned food and gasoline/LPG, tents and accessories, navigational tools, safety and security equipment etc. Occupational Health and safety regulations and other environment related standards are followed.
Competency Unit: TTG-06 Demonstrate Camping Hygiene
The tour guide is able to ensure in-vogue standards of camping/community hygiene and the following performances are needed to achieve the competency:
Following proper hygiene and sanitary procedures and practices
Identifying and responding to hygiene risks
Practicing personal grooming and hygiene
Evidence of Competency
The competency can be verified from the following indicators:
Workplace hygiene procedures are implemented in line with camping and legal requirements
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Handling and storage of items are undertaken in line with enterprise and legal requirements
Potential hygiene risks are identified in line with enterprise procedures
Action to minimize and remove risks are taken within scope of individual responsibility
Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up
Essential Skills and Knowledge
The following skills and knowledge enable one to achieve the competency:
Ability to follow correct procedures and instructions in selection of campsite, away from unhygienic conditions and pollution and with attention to residential, cooking, rations and toilet tents keeping in mind the wind and sun direction and proximity to each other
Ability to handle operating tools/ equipment
Apply hygiene principles and locate water source free from pathogens
Dispose off solid waste and sewage without polluting the natural landscape
Dos and Don'ts concerning personal as well as camp site
Basic hygiene and sanitary precautions for sitting of various camp facilities
Techniques for disposal of biodegradable and non- degradable substances i.e. preparing the landfill area for dumping of biodegradable wastes
Conditions and techniques for keeping the rations and other eatables free from pests, moisture and fermentation
Sources of and reasons for food poisoning
Range Statement
This competency can be performed in actual or simulated work environments of a camping site mostly in hilly green areas and near water bodies and full regard is given to National Environmental quality standards in camping and conservation of natural habitats and proper disposal of waste produced. Local cultural values are well looked after. This does not include the hiking expedition and trekking and is confined to camping only.
Competency Unit: TTG-07 Provide First- Aid for Emergency Handling
The guide is able to administer and handle first aid to those who suffered injuries due to falling, snake biting, animal attacks, sickness and some other emergencies etc while camping. The following performances are needed to stand up to situations of emergency:
Trusting the knowhow of the tour guide in handling emergencies
Extending first aid in case of causalities till full recovery and continue the traveling and camping events.
Evidence of Performance
The following indicates achievement of the competency:
First aid box is equipped with emergency medicines and necessary tools and materials
Checklist of possible emergencies prepared containing needed response to each one for easy and quick action
Local herbs that have medicinal values are identified and medicinal procedure understood.
CPR (Cardio Pulmonary Resuscitation) for victim of shock, treatment of drowned people and snake bite cases dealt in mock exercises.
Emergencies due to accidents of vehicles are dealt with responsibly:
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Essential Skills and Knowledge
The following skills and knowledge are needed for achieving the competence The tour guide must be able to:
Administer first aid to the injured tourist
Carry out snake bite treatment, insect bite, treat injuries from animal attack and injuries suffered due to falling, drowned persons and perform CPR (Cardio Pulmonary Resuscitation) to the victim in a shock
Transfer seriously injured i.e. leg fractured case to nearest hospital
Treating tourists in high altitude symptoms and prescribe medicines for basic ailments
Administering intravenous injections and fluids Tour guide must possess the knowledge of:
Basic diagnosis of common diseases
Knowledge about common herbs and treatment
Use of the BP, sugar and temperature recording instruments
Determining vital signs of a causality
Reaction to the common medicines and antidotes
Range Statement
The tour guide must be able to respond to emergencies arising from camping outside i.e snake and insect bite, injuries due to falling, victim of shock and provide medicine in case of casual ailments. He should administer injections. All these actions can be demonstrated in mock exercises in simulated environment and sometimes in touring camps. This also covers injuries arising from vehicular accidents or accidents from other sources. This does not include seriously injured or sick people. Those are required to be transferred to local hospitals and no testing of blood or urines is done.
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COMPTENCY STANDARDS
FOR
HOUSE KEEPING: June 2011
DACUM PANEL
Mr. Babar Sheikh
Mr. Ahsan Naveed
Mr. Salman Javed
Col. Mushtaq Ahmad
Mr. Arif Tufail
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION(ILO)
ISLAMABAD, PAKISTAN
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FOREWORD
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Competency Map
for
House Keeping
(Hotel and Restaurants)
Core Competencies
HHK-03 Set up Rooms
for Guests
HHK-04 Provide
Valet /Butler Service
HHK-06 Laundry
Lenin and Guests’
Clothes
HHK-07 Keep liaison with
Security Staff and Keep
Safety and Control
Equipment Operational
HHK-08 Servicing
Public
Areas/Premises
HHK-01 Participate
Effectively in Workplace
Communication
Basic
Competencies
HHK 02. Personal Hygiene,
Appearance and Self- Grooming
HHK-05 Provide
Housekeeping Services
to Guests
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Competency Unit: HHK-01 Participate Effectively in Workplace Communication
The worker engaged in housekeeping in a hotel or restaurant should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey messages clearly and to respond to team members’ queries promptly.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range Statement:
A housekeeper in a hotel or restaurant is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit: HHK 02 Personal Hygiene, Appearance and Self grooming
This unit covers the grooming standards required by personal, daily personal hygiene routine and observance of tidy uniform. It involves the following performances to be demonstrated:
Maintaining proper physical outfit as smartly turned out personal
Keeping himself a neat, tidy and nice smelling individuals
Keeping hairs, beards and moustaches properly dressed
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Work in collaboration with colleagues
Evidence of Competency
The following indicates that competency has been achieved:
Properly trimmed, smartly turned out personal
Neat, tidy and nice smelling individuals
Well kept hairs, beards and moustaches
Work collaboratively with team members
Essential Skills and Knowledge
The following skills and knowledge are required for competency to achieve:
Being able to follow the personal hygiene standards o Dress up neatly and smartly o Maintain freshness during working hours
Being able to maintain and respond to hygienic conditions and risks
Being able to maintain hygiene order
Typical hygiene and control procedures in the hospitality and tourism industries
Overview of legislation and regulation in relation to food handling, personal and general hygiene o Ingredients of personal hygiene o Checklist of appearance and self grooming o Body odor dispelling deodorants
Knowledge on factors which contribute to workplace hygiene problems
General hazards in handling of utensils, food, linen and laundry and garbage, including major causes of contamination and cross-infection o Disinfecting agents for utensils and equipment o Getting ready right on time to maintain freshness during working hours o Cautious of unpleasant odors
Range Statement
This competency can be performed in the context of a small hotels and restaurants with full observance of Physical appearance and fitness, personal hygiene and proper tidy uniform and the courtesy and politeness shown in communication. He may follow instructions from Check list of personal hygiene standards, handbook on appearance and self grooming issued by the management. Hotels may provide facilities for proper bathing and other accessories of personal hygiene to decrease extra burden on the worker.
Competency Unit: HHK-03 Set up Rooms for Guests
The housekeeper identifies various items i.e. linen, bedcovers, and other necessary equipments and are placed on a trolley and approach to clean and clear room, make up beds, clean wash rooms, store trolleys and equipments and perform safe operations. It includes the following:
Loading the trolley with working items appropriately. It contains all the essential cleaning material, equipment and accessories required for cleaning operation
Operating the trolley safely and gently, without causing inconvenience to guests
Accessing correct room for cleaning and clearing and make up beds.
Cleaning trolley and equipments and stored properly
Evidence of Competency
The following indicates the achievement of competency
Trolley is maintained and kept in order for safe and gentle operation
Checklist of essential items for cleaning and clearing room
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Rooms location is identified for quick responses
Essential Skills and Knowledge
The skills and knowledge require achieving the competency are as follow:
Load trolley with all necessary items in advance as per the occupancy list of guests to save time avoid necessary loads
Access rooms according to the occupancy list given
Make beds properly and set up tables
Clean and clear the rooms according to given Hygienic standards
Store the trolleys and Equipment properly
Moving and pushing the trolley safely causing minimum inconvenience to the guests passing by observing safety rules
Types and uses of correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials
Enterprise procedures and standards in relation to presentation
Range Statement
The housekeeper can perform this activity is actual or simulated hotel room environment. The activity ranges from getting the trolley loaded with all replacement items in the room i.e. liner, bed covers, pillow covers, toilet soaps, paper, air-fresheners etc and cleaning tools& materials for wash room and floor etc. The trolley is operation carefully without producing any noise. Adopt standard procedures in cleaning the rooms and wash room and setting bed, tables and chairs. Due consideration is given to environmental regulations in the use of detergents and disinfectants and other occupational Health and Safety Regulations.
Competency Unit: HHK-04 Provide Valet /Butler Service
The housekeeping supervisor should be able to provide quality valet service at guest rooms. These require the following performances to be made:
Follow valet grooming and communication standards in accordance with establishment standards.
Luggage is unpacked, stored and packed neatly in accordance with guest instructions
Guest clothes are appropriately prepared and presented, ready for guest use
Cleaning /Polishing shoes correctly
Making or organizing repairs in accordance with establishment procedures
Maintaining confidentiality of guest’s property and activities in accordance with legal and ethical requirements
Demonstrating exemplary personal presentation and communication standards
Anticipating guest desires and needs.
Meeting or exceeding guest expectations and is satisfied when departs
Assisting co-workers in caring for the guests
Evidence of Competency
The competent performance in this area can be verified from the following means:
Guest Property is well looked after and shoe polishing, iron pressing and necessary repairs are done or arranged.
Guest needs are anticipated/derived and fulfilled
Guest confidentiality is maintained.
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Essential Skills and Knowledge
The following set of skill and needed knowledge enable a housekeeper to demonstrate this competency:
Display professional Valet standards
Care for the guest properly o Greeting the guests and co-workers promptly, happily and with a smiling face o treat guests courteously by name and paying full attention o Express concern and sensitivity to the guests feeling o Display flexibility, offer creative solutions to the guests queries o Special protocols for receiving VIP guests
Maintain neat and well groomed appearance
Wear a clean, proper and named tagged uniform
The enabling knowledge is :
Techniques to deal with people from different cultures, religion and regions.
Common guest needs
Specialized guest needs
Oral and written communication on building guest rapport
Protocols for ensuring optimum privacy and confidentiality for all guests
Range Statement
Valet services include carrying safely, packing and unpacking guest luggage, washing, iron-pressing; shoe Polishing and some minor repair like button and zipper etc and is demonstrated in real work place: Hotel, Guest House Environment.
Competency Unit: HHK-05 Provide Housekeeping Services to Guests
This unit of competency deals with the skills and knowledge required to provide a range of general housekeeping services to guests.
Handling requests in a polite and friendly manner in accordance with the establishment’s customer service standards and security procedures
Confirming details of requests made in accordance with enterprise procedures
Making appropriate apologies where a request has arisen from breakdown in room service
Timelines for meeting requests are agreed upon with guests
Locating requested items promptly and delivering within agreed timeframes
Collecting Items for pick-up within agreed timeframes
Advising guests courteously on correct usage of equipment
Reporting malfunctions promptly in accordance with enterprise procedures,
Making, alternative arrangements, where possible, to meet guest needs.
Agreeing upon a collection time for requested equipment where appropriate
Evidence of Competency
Service to guest can be verified from the following:
Requests made are being handled in a polite and friendly manner in accordance with the establishment’s customer service standards and security procedures
Time management is observed in meeting the requests made.
Make the guest familiar with use of different in-house equipments
Malfunctions of equipments are reported
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Essential Skills and Knowledge
The following essential skills and needed knowledge are required for competent performance:
Handle housekeeping requests
Advise guests on rooms and housekeeping equipments
Typical housekeeping services and procedures
Use and function of different equipments inside room
Work place related cleaning vocabulary
Enterprise standard for housekeeping services
Occupational health and safety regulations
Range Statement
This is applicable in the context of small hotels and restaurants and house keeper is supposed to know the use of Irons Press, Hair dryers, Electric kettles and jugs, Telephones, net cable, computers, TV and video, alarm clock and report malfunctioning of broken items.
Competency Unit: HHK-06 Laundry Lenin and Guests’ Clothes
This unit of competency deals with the skills and knowledge required to work in an “on-premises” laundry section in a commercial accommodation establishment and requires the following performances to be made:
Sorting items correctly according to cleaning process required and urgency of the item
Selecting laundry methods in accordance with textile labeling codes and based on: o Fiber and fabric o Dye fastness o Amount of soilage o Washing instructions
Checking items for laundering for stains and are treated using the correct process
Using cleaning agents and chemicals in accordance with manufacturer’s instructions and specific laundry equipment
Operate laundry equipment in accordance with manufacturer’s instructions
Checking items after the laundering process to ensure quality cleaning
Recording damages arising from the laundering process and appropriate person(s) is/are
notified in accordance with establishment procedures
Complete pressing and finishing processes correctly in accordance with textile characteristics and client requirements
Packaging guest’s laundry and presenting it in accordance with establishment standards and procedures
Returning finished items to guest in accordance with required timeframe
Storing processed guest laundry where required, according to guest requests, or where return to guests is not possible
Evidence of Competency
Competency in laundry can be verified from the following:
Laundry items collected are recoded, labeled for identification and sorted for washing method to be used
Laundry machine is operated and washed cloths are inspected for quality of washing
Laundered cloths are pressed and packed for delivery back to clients and properly stocked in case of non-delivery.
Essential Skills and Knowledge
The following skills set and knowledge is needed for competent performance:
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Items processing for laundry
Able to operate laundry equipments for Laundering cloth and lenin
Able to package and present guest laundry
Able to store laundry items and maintain record
The knowledge requirements for perpetuating this competency are as:
Types of fabric and laundry equipment
Meaning of laundry and dry cleaning labels on clothing
Key laundry terms
Common guest laundry issues
Safety Practices
Hygiene, health and safety issues on laundry operations
Range Statement
These are applicable to hotel& restaurant context for commercial laundering services rendered to guests and is supposed to be able to do all the activities in the process from collecting to delivering back to the clients. It also includes operation of the laundry machines, use of detergents, drying and pressing methods. The removal of normal stains is also included. Environmental regulations and occupational health and safety precautions are well taken care of.
Competency Unit: HHK-07 Keep Liaison with Security Staff and Keep Safety and
Control Equipment Operational
The housekeeper is trained to manage accidents, fire hazards, safe evacuation of personnel, keep watch and report pilferage and sabotage activities. This involves the following performances needed for competency achievement:
Keeping security staff alert and informed constantly
Keeping the firefighting equipment functional and updated
Recording basic information about mishaps and make reports immediately.
Investigating mishaps are investigated and reporting calmly and properly.
Maintain and produce safety, security and pilferage lapses record is maintained and produced.
Marking various locations, exit/entry points, out of bound areas along with clear warning signs
Evidence of Competency
The following means can be verified for competency:
Firefighting drills are attended regularly
Mishaps are recorded and reported properly
Security points are demarcated for exit , entry and bounded areas
Essential Skills and Knowledge
House keeper needs the following skills and knowledge to attain the level of competency in keeping liaison with security personals:
Able to position security staff at nodal points
Keeping watch on and report faulty equipment, clear labels on cleaning material bottles/boxes, lose electric wires and connections
Meticulous inventory management of housekeeping stores, equipment and material to guard pilferage and wastages
Disposal of hazardous material and waste per National Environmental Quality Standards(NEQS)
Respond promptly in the event of fire:
Raise the alarm, happily vacate, close doors and windows and switch off power supply without creating any chaos.
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Keep the rooms, stores and other areas locked on time
Observe strictly key box opening/closing procedures
Ensure inflammable material is not accumulated and is disposed off regularly
Ensure lost and found function for winning the confidence/satisfaction of guests &co- workers
Knowledge of the following items is essential
Different firefighting techniques, equipments , its function and maintenance
Fire exit plan of the restaurant along with pictorial posters
First aid procedures for burns, injuries and strokes
Handling techniques for Hazards and hazardous materials
Inventory management of supply store
Reporting techniques for observing suspicious behaviors’ and attitudes
modus operandi of liaison with security agencies
Do's and don'ts for handling equipment and heavy objects
Range Statement
A housekeeping supervisor is a supposed to develop layout plan for security in a hotel and restaurant context and deploy security staff at nodal points and install different security equipment i.e walk through gates at entry, luggage scanner, metal detectors, reflecting mirrors at car parking, alarms and fire extinguishing equipments etc. It includes disposal of waste as per NEQS. This is applicable in a hotel and restaurant premises.
Competency Unit: HHK-08 Servicing Public Areas/Premises
This unit of competency deals with the knowledge and skills required in cleaning premises. It includes selecting and setting up of cleaning equipment and materials, cleaning dry and wet areas in an efficient, hygienic, systematic and safe manner, maintaining and storing cleaning equipment and materials. The following performances are needed to be made:
Keeping reception, lounge, restaurant, bar, banquet room, conference and meeting room, lifts, corridors, stairs, cloakrooms/restrooms/toilets well and eye-catching
Keeping floor, carpets, window glasses spotlessly clean
Looking after plants and flowers properly that give healthy looking
Keeping cleaning tools and equipment in working order
Evidence of Performance
The following indicates the achievement of competency:
Areas of guest engagements and utilizations are keep neat, clean and in hygienic conditions
Carpets , window glasses are spotlessly clean and all upholstery in tidy shape
Environment friendly detergents are used
Flower &Pots and other plants are well looked after
Tool& Equipments for cleaning are kept in working order.
Essential Skills and Knowledge
The skills and knowledge that enable housekeepers achieve the competency in servicing public areas are as:
Able to use different tools and equipment for cleaning and apply proper techniques for cleaning and waste disposal. These Include: o Collect rubbish, vacuum upholstery, mats and floor, sweep, damp dusting and mopping of
hard floor o Use appropriate neutral detergents, vinegar and water for less dirty glass and avoiding
smears on mirrors
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o Clean dry and wet areas while using lint free cloths, squeegees for larger areas to avoid floor splashes and chamois leather with water is used for hassle free and professional cleaning.
o Dispose off garbage and used chemicals in accordance with hygiene, safety and environmental legislation requirements
Avoid disturbance to the guests during cleaning operations
Replenish supplies in common toilets
Keep flowers and plant tidy and clean o Plants/flowers checked daily and top up with water, remove dead or wilting flowers and
leaves o Dust and polish leaves of plants o Wipe exterior of plant holder
Arrange furniture correctly in the public area , plump up cushions ,level up pictures and lampshades are set straight
Proper storage of cleaning equipment and material
The following knowledge is needed to be acquired:
Identification and use of tools and equipments for cleaning and their operations
Appropriate detergents(dry and wet) and other material for cleaning
Techniques to avoid disturbance to the guests f and colleagues working in the area
Occupational health and safety requirements
Range Statement
This is applicable in a hotel and restaurant context and pertains to middle management and to ensure and supervise the use of different tools and equipments for cleaning, clearing and maintaining areas of guests engagement and utilization. This include cleaning of carpets, flowers, plants and their pots, windows glasses, floors and furniture setting and replenishment of supplies to wash rooms and their cleanliness.
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COMPETENCY STANDARDS
FOR
WEAVING SHAWL: June:2011
DACUM PANEL
Mr. khalid Jan Mr. Bilal yar Muhammad Mohammad Nazeer Wazir Ejaz Muhammad
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION (ILO)
ISLAMABAD, PAKISTAN
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FOREWORD
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COMPETENCY MAP
FOR WOOLEN SHAWL MAKING
BASIC COMPETENCIES
CORE COMPETENCIES
TWS-01 Participate in
workplace communication
TWS-02 Work with other in
the workplace
TWS-05
Maintain
Stock/inventory
TWS-06 Set
up Frame for
Design
TSW-08 Dye the
Fabric
WS-07 Weave
fabric according
to the design
TWS-04 Making
Yarn from Raw
Wool
TWS-03 Shearing
of Wool for Yarn
Making
TSW-09 Finish
the woven Fabric
TSW-10 Pack the
Woven Fabric
TSW-11 Maintenance
and Repair of Tools and
Equipment
TSW-07 Weave
Fabric According to
Design
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COMPETENCY UNITS’ DESCRIPTION
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Competency Unit: TSW-01 Participate Effectively in Workplace Communication
The worker in Kadder weaving activity should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey the messages clearly and to respond to team members’ queries.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range statement:
A worker in the Kaddar weaving environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Unit TSW-02 Work in Teams
A worker ,in the Shawl weaving enterprise, is supposed to team up with coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well-being. To perpetuate teamwork the worker is supposed to demonstrate:
Active and positive participation in a team activities to complete the assigned tasks
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Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in Shawl weaving process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Understand the team building process
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the Shawl Weaving Industry, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the organization. He must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: TSW-03 Shearing of Lambs
This unit covers techniques for obtaining wool by shearing sheep/lambs from the local community. This also include sorting of wool according to quality and color as well as drying and packing accordingly. In order to undertake this activity competently the following must be performed:
Grooming sheep’s/lambs properly for supply source for wool
Using modern techniques for shearing of wool from sheep’s/lambs
Sorting wool properly according to quality and color
Washing secured wool carefully with no loss of wool
Drying wool and packing according to color and quality
Evidence of Competency
The following means can be verified for satisfactory performance:
Flock of sheep/lambs is groomed/is available for supply of wool
Technology of shearing is observed and rated as modern
Sorting of wool is done according to color and quality
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Wool secured is washed carefully
Washed wool is dried and packed as sorted
Essential Skills and Knowledge
The following skills and knowledge enable a shearer to secure the wool in desired color and quality:
Networking with people having proper household sheep/lambs as source of wool
Operate modern Australian scissors for shearing
Differentiate and sort wool according to color and quality
Apply proper wool washing techniques obtained from lambs /sheep and get it dry properly
separate weft and theft and store it properly
Shearing seasons, appropriate age of sheep for wool supply
Shearing techniques and tools
Specifications of different type of yarns
Sorting techniques
Washing , drying and storing techniques
Range Statement
This is applicable in the context of rural villages where supply of wool is from local herds of sheep/lamb raised in the community and obtained on purchase or sometime lambs/sheeps are groomed. Furthermore to prepare the wool it is sorted according to size and quality and is washed and dried for supply to the looms.
Competency Unit: TSW-04 Making Yarn from Raw Wool
This unit covers the process of beating, carding and spinning the wool for yarn making and includes the following performance demonstration:
Identifying appropriate women clusters , retaining and motivating through incentives for assured supply of wool
Separating wool for weft and theft
Producing yarn according to the required thickness
Stocking yarn produced properly
Adopting quality assurance/control measures with specification for different quality of yarn made.
Evidence of Performance
The following means provide verification of the competency being aptly performed:
Communities/ clusters identified and networked for assured supply of wool
Wool for weft and theft separated
Yarn of required thickness is produced
Rolled yard is stocked properly
Essential Skills and Knowledge
The following skill and knowledge sets are necessary for performing the role of yarn making to the level of satisfaction:
Undertake carding and beating skillfully
Operate spinning machine
Produce yarn in different thickness
Observe proper stocking techniques
The knowledge needed is as follows
Know the functions and parts of machine
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Type of wool, specification and its quality
Suitability of wool with regard in carding and beating
Products for which the yarn is being processed.
knowledge of parts of the machine
OH&S regulations and ILO decent work conditions
Range Statement
This competency involves skilled labour for making yarn using traditional methods. It includes processes of carding, beating and operating spinning machine which then wrapped on spindles and are stocked properly. All this is done using traditional tools in the rural village context.
Competency Unit: TSW-05 Maintain Stock/ Inventory
This unit covers demonstration of ability in maintaining proper inventory of raw material and other supplies with the following as indicator of performance:
Maintaining the stock in proper condition with respect to safety against damages from different sources i.e. dampness, heat etc
Maintaining stock according to the manufacturing capacity.
Recording Inventory in the stock register
Evidence of Performance
Performance can evidenced from the following indicators:
Safety is afforded to staff in respect of protection from dampness and excessive heat
Sufficient stock according to the manufacturing requirement is available
Stock register is updated regularly
Essential Skill and knowledge
The following skill set and knowledge is required to achieve competency:
Ability to maintain stock register and inventories
Issue raw material properly
Placement of stock according to their nature and with regard to its safety from damages
Inventory book maintenance techniques for entry into stock and issue of material supply
Proper stocking techniques of different materials
Range Statement
This competency can be demonstrated in a real stock maintenance situation i.e. procurement of raw material and issue to the weaving section under proper/ standard entry methods and at the same time all measures are taken for safe storage of the all the raw material i.e temperature and humidity and protection from rain. This is for middle level workers and is applicable to small enterprises.
Competency Unit: TSW-06 Set-up Frames for Design
The unit is about different techniques to set up the frame according to given design of the cloth and other fabrics in a manually operated loom. This competency needs the following performances:
Frame is assembled according to the design and required pattern
Different parts of looms are checked and found fit for assembling in the frame
Evidence of Competency
As evidence of competent performance the following indicators can be observed:
Frames are adjusted according to the size of the fabric to be produced
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Designs are interpreted and pattern is developed/ set accordingly with sequence of yarn by color and density
Frame is fitted into the loom assembly
Essential Skills and knowledge
The loom operator must possess the following skills and knowledge to be able to:
Set up the pedals operation with proper and required rotations
Apply general techniques for understanding and interpreting different designs
Increase and decrease the frames as per design and patterns
Trouble shoot operational difficulties
Different combination of the size of the assembly of loom i.e. length and weight of the frame
Different setting arrangement of the frames according to given designs
Common operational tips of the power looms
Range Statement
A power loom operator is required to set the frames according to the given design with use of different parts of the frame and set the yarn in desired color combination and then fit the frame into the hand loom assembly. The pedal is adjusted according to ease of operation by weaver. The is for hand looms and power looms are excluded in this context.
Competency Unit: TSW-07 Weave Fabric According to the Design
The unit covers different techniques for weaving the fabric for use as cloth, dupata or shawls in the looms with different designs and involves the following competencies to be performed:
Warping of yarn is done properly.
Headling, reeding and fixing the bobbin is done according to required design.
Operating the loom for weaving the cloth in proper order
Evidence of Competency
The following indicates achievement of the competency:
Warping, headling, reeding and fixing is done according to desired design
Shawl/cloth weaved according to the design
Loom is being operated in proper order
Essential Skills and Knowledge
In order to carry out the weaving process properly the following skills and knowledge areas are needed:
Operate the loom: o Reeling the yarn o Shift the yarn on warping roll o Warping the yarn according to the according to the size required o Headling the yarn with the help of needle o Reeding the yarn with the help of needle o Fixing yarn with cloth beam o Filling the bobbin with weft. o Paddling according to the design
Read, interpret and make different designs
Type of hand looms and its parts
Weaving processes
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Range Statement
Cloth weaver in the power looms is supposed to master the operation of the looms in correct order with use of the hands, legs and of course mind. He must take care for all the protective equipments and should be able to stay within OH&S regulations. This is applicable only hand looms and powered looms are not taken care of.
Competency Unit: TSW-08 Dye the Fabric/cloth
The unit covers different techniques for dying a woven fabric to the required color and dye and require the following competencies to be demonstrated:
Preparing color for dye in required quantity.
Preparing different combinations of color (natural and chemical)
Dying fabric according to the required color.
Evidence of Competency
The following indicates achievement of the competency:
Dye of the required color (combinations)is prepared
Fabric is dyed in required color
Essential Skills and Knowledge
The needed skills set and knowledge enable one to achieve competency level:
Color/ ink preparation skills o Check the product to become chemical free o Select quantity of the color for appropriate shade(light or dark) o Mix colors in appropriate proportions
Boiling period for properly dying the product
Usage of appropriate chemical and other elements in case of chemical dye
Knowledge about available natural and chemical colors
Side effects of different colors (natural and chemical)
Knowledge about different combinations of colors and required temperature conditions and duration
OH&S regulations regarding color pigments handling
Range Statement
This competency is meant for middle level workers and are supposed to master the skills in making dyes of different color combinations and at the same time observe OH&S regulations regarding handling of coloring pigments and heating pans for dying to ensure personal safety. Everything is done manually and no automatic apparatus is used for dying. The dye may range from natural to chemical based.
Competency Unit: TSW-09 Finish the Woven Fabric
The unit covers conditioning and finishing the fabric to make it ready as a final product and include proper felting after being maintained at certain temperature. The following performances are needed to be demonstrated for proper finishing of the fabric:
Preparing hot water for felting to the required temperature.
Felting the product properly
Finishing the product according to desired specifications
Evidence of Competency
Satisfactory performance can be evidenced from the following:
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Water mixture is maintained at proper temperature for felting
Felted product can be checked for quality
Product is conditioned according to specification
Essential Skills and Knowledge
The following skills set and knowledge enable competency achievement:
Cutting the product according to the sizes by cutting extra portions of yarns/fabric
Making knots at the edges
Felting the product
Iron Pressing skill for the product
Different felting processes
Different conditions of felting i.e. time of felting for different products and temperature of water for felting
Range Statement
The worker engaged in kaddar weaving is supposed to be able to felt and condition the fabric while using hot water maintained at appropriate temperature and then after setting the edges( extra cutting and making knots) the cloth is iron pressed . For felting the cloth can be operated manually or may be powered by electricity.
Competency Unit: TSW-10 Package the Woven Product
This unit covers about folding the finished fabric and packaging the product in a presentable shape for marking. The competency involves the following to be demonstrated:
Checking that the product is folded properly before packing
Packing shawls in required packages
Packing cloths & dupata in a required package
Labeling all products properly
Evidence of Competency
The competency level can be verified from the following:
Shawls and other products are in proper folded form
Packing done is dignified and attractive
Price tags and labels are attached
Essential skills and Knowledge
The following skills and knowledge is necessary for undertaking activity competently:
Folding the shawl/cloth properly
Covering the shawl/cloth
Pasting the plastic bag
Packing in the cartons
Different folding techniques
Information about the orders
Packaging process
Knowledge about the size of package
Range Statement
The person engaged in packing is to be able to fold the cloth properly, pack into proper plastic bags or other material and then stuffing it into cartons properly. The product ranges from colthe, dupata and shawls. All activities are done manually
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Competency Unit: TSW-11 Undertake Maintenance and Repair of Tools and
Equipment
This unit covers common techniques for routine maintenance of different tools and equipment as well as simple trouble shooting in a hand operated loom for weaving Kaddar and similar products. For competent performance the following are needed to be demonstrated:
Keeping the tools and equipment in working conditions due to routine maintenance
Handling common trouble shooting when arise
Evidence of Competency
The following indicators show efficiency of routine maintenance and troubleshooting:
Loom and related machines are in working order
Damaged tools and parts are repaired amicably
Essential Skills and Knowledge
For effective maintenance and troubleshooting the following essential knowledge and skills are needed:
Keep all tools of hand looms operational
Maintain the weaving frame assembly in proper order
Operate and maintain the shuttle key(Chabi)
Use wood working tools to repair and or make common tools and pieces
Knowledge of the suppliers from where the tools are available
Over all knowledge about the frame and functions of every tool of loom
Maintenance techniques and methods
Range statement
A traditional cloth weaver is supposed to make use of common tools for repair and maintenance of loom, frames and felter’s parts and keeping them in working order. Some time replacement of some parts is also recommended. This can be performed in hand weaving looms context to weave traditional cloth.
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COMPETENCY STANDARDS
FOR
MARBLE MOSAIC: June 2011
DACUM PANEL
Mr. Abdul Nasir Mr. Saleem Ullah Khan Sahibzada Imanuel Ahmed Mr.Mamun U Rashid
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION ILO)
ISLAMABAD, PAKISTAN
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FOREWORD
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COMPETENCY MAP
FOR
MARBLE MOSAIC
Core Competencies
MM-03 Procurement
of Raw Material and
Tools
MM-04 Make
Different
Designs
MM-05 Layout Fiber
Net, Butter paper
and the Frame
MM-06 Paste
marble tukkrie and
filling the joints
MM-07 Finishing and
Packing the Product
MM-01-Communicate with
others
Basic Competencies
MM-02-Work with Others
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COMPETENCY UNITS DESCRIPTION
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Competency Unit: MM-01 Communicate Effectively in the Workplace
The worker in Marble Mosaic activity should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey the messages clearly and to respond to team members’ queries.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range Statement
A worker in the marble mosaic working environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit MM-02 Work in Teams
A worker in the marble mosaic development business is supposed to team-up with coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
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Active and positive participation in a team activities to complete the assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in marble mosaic development process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Understand the team building process
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the marble mosaic Industry, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the organization. The worker must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: MM-03 Procure Raw Materials i.e. Marble Cubes, Fiber Net,
Glue and Tools
The unit covers the procurement of raw marble cubes of different sizes, shapes and color along with the accessories i.e. glue and fiber net. For undertaking proper procurement process the following competencies are required to be demonstrated:
Selecting marble cubes with required colors and quality (density, shape, size)
Purchasing appropriate portions of each type of marble chips.
Selecting and purchasing fiber-net of appropriate sticking strength and width.
Ensuring that the correct price is being paid for quality being purchased.
Selecting fresh glue of right consistency
Purchasing butter paper of appropriate quality
Purchasing fresh white cement of appropriate strength
Procuring quality tools (nipper, protector, scales, pencil, eraser etc)
Taking care for budgets limitations
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Developing network with suppliers
Evidence of Competency
Quality of the procurement process can be evidenced from following:
Marble cubes, fiber nets, glue, butter paper, white cement and other raw material procured are according to specifications.
Tools and equipments are selected and procured according to the job to be done
Procurement process has been documented.
Cost effective procurement has been done
Proper network with supplier has been established
Critical Skills & Knowledge
In order to demonstrate the above competencies the following skills and knowledge set is required:
Recognition of required quality of marble cubs, fiber net, glue and tools
Price negotiating skills
Ability to document purchases accurately
Skills for Color combination of different marble cubes
Observe standard operating procedures
Characteristics of different marble cubes
Characteristics and quality of adhesives, glue and white cement.
Fiber nets, its characteristics, available sizes in the market
Different types of tools used in making marble mosaic
Range statement
A worker in the marble industry is able procure raw material and necessary tools and equipments at a cost effective manner with due regard to standards and specifications of materials and tools. Get networked with suppliers for assured supply and document the whole process of procurements. Occupational health and safety regulations and personal safety precautions are well looked after during procurement. The process does not include cube production at own premises and the activity is meant for middle level managers
Competency Unit: MM-04 Develop Different Patterns
This unit covers the designing techniques using simple tools and also getting designs from the market and developing desired patterns from that to develop marble mosaic from that. For competent performance the following must be demonstrated:
Developing designs in accordance to market demand and needs, customer’s feedback, market conditions and special orders.
Purchasing designs from the market to determine patterns, sizes and colors.
Allowing customer to review the design and approved them before further processing
Finishing designs after ensuring its place in the market reflected by prompt sale and renewed supply orders.
Evidence of Competency:
The following indicates achievement of the competency:
Difference designs are developed after having derived customers’ requirement.
Different current market oriented designs are purchased
More orders are received for new designs
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Critical Skills & Knowledge:
The following essential skills and knowledge are needed for effective designs of patterns:
Making use of different designing and drawing tools and materials
Sketching designs and developing patterns as desired/ as per customer needs/ market oriented.
Interpret design properly
Prepare proper design frame for achieving intended results
Understands the client’s demands and purchase the appropriate designs.
Ability to develop BOQ based on design.
Develop linkages with the designers and those who purchase the designs.
Different design ,drawing tools and materials
Knowledge of basics/fundamentals of designing
Basic geometry principle, rules and standard shapes
Different design and their respective patterns
Customer review process and adjustment procedures
Range Statement:
For a designer marble mosaic patterns it is required to understand the current market trends, customer’s demands and accordingly develop/purchase(market) designs using simple drawing tools and techniques. Interpret designs to develop different patterns. He is supposed to develop links with customers and designers for current market trends. This uses simple drawing tools and not software based designs.
Competency Unit-MM-05: Prepare Fiber-Net as Base for Given Design Pattern
This unit includes the process of preparing the base using fiber-net, butter paper for frame receiving the marble chips/cubes. In order to competently perform the duty the performances are critical:
Interpreting designs accurately
Taping is done so that butter paper covers the design completely and is pasted securely without folds and bends.
Taping is done so that fiber net covers the butter paper completely and is attached securely without folds and bends.
Taking extra care for cutting excess fiber net and butter paper.
Evidence of Competency:
The above competency can be evidenced from the following indicators:
Designs are interpreted accurately
Butter paper and fiber-net are secured to the job based finely after careful taping
No bends and folds are observed on the butter paper and fiber- net assembly
Frames ,deeper than mosaic size, are secured to butter paper and fiber net assembly on the object
Fiber-nets and butter paper are cut so that there are neither long projecting portions nor portions without base that will receive marble mosaic.
Critical Skills & Knowledge:
The following skills and knowledge are needed to be mastered and learnt for competent performance of the activity:
Careful taping of fiber net
Careful taping of the butter paper on to design
Butter paper and fiber net are taped so that both are secured to the object without bends and folds.
Frames ,deeper than mosaic size, are secured to the object
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The gaps are covered with required amount of white-cement past of suitable consistency.
Cut excess net and butter paper accurately to the design bounds
Follow the procedure accurately. The marble mosaic frame developer needs to know about:
Fiber net and its quality
Types of butter paper and its quality
Types of tape/glue to used
Procedure and techniques for butter paper and fiber net attachment.
OH&S regulations regarding use of different materials, specially the glue
Range Statement
The marble mosaic developer is supposed to secure the butter paper and fiber net firmly to job by gentle tapping with rubber hammer leaving no folds or wrenches and the fixing steel frame or pattern of given shape and size with gaps covered with the help of white cement. All process is done manually and with great care for occupational health and safety and local environmental regulations.
Competency Unit-MM-06: Fix/ Paste Marble Cubes and Fill the Gaps
This unit includes the process of preparing the base using fiber net, butter paper for frame and then followed by actual pasting with glue of the marble cubes and filling the gaps with white cements. To competently perform the job the following are very necessary:
Interpreting the design accurately
Sorting marble cubes of required color appropriately in required proportion
Pasting marble cubes into the designed pattern with appropriate glue to the fiber net.
Placing mosaic the in frame and all four edges are sealed with cement
Using nipper is intelligently used to size the cubes/chips according to geometry of shape where it is placed
Achieving same level for marble cubes in the mosaic
Evidence of Competency
Competency achievement can be measured from the following:
Base of fiber-net and butter paper and frames are developed according to design as interpreted.
Different color and size marble cubes are selected as required per design
Marble cubes pasted display the desired design
Tool are used with care and least loss of material/ waste
Critical Skills & Knowledge
The skills and knowledge set required to perform marble mosaic pasting work is as under:
Skills in understanding and interpreting design precisely
Follow the design accurately.
Use the nipper to shape the stone correctly and ensure that it is used safely.
Setting the mosaic in the frame correctly.
Application of glue in correct amount.
Suitability criterion of marble chips(density, color and shape etc)
Types of Cement and adhesives( glue )
Types of butter paper and fiber-nets
The correct procedure for preparing the base and frame
Type of tools
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Range statement
The marble mosaic worker will be able to reproduce the design correctly using marble cubes while preparing suitable base of fiber-net and butter paper and designed frame and then pasting marble cubes of desired sizes and shape and achieving the same level. All this work is done manually with simple tools and no complicated machinery is involved. Occupational health and safety regulations are well looked after.
Competency Unit-MM-07: Finish and Pack the Product
The unit covers finishing of the product through washing and grinding with machine followed by packing of the product. The following are needed to be performed competently for demonstrate this competency:
Giving raw mosaic proper setting time to gain strength as a unit
Grinding raw mosaic to the required degree of fineness with precise machine
Washing raw mosaic carefully
Packing mosaic properly with safety provision from damage.
Evidence of Competency
The following verify competency is achieved:
Raw mosaic got properly settled.
Fine finish of mosaic has been achieved after grinding with machine and washing with water.
Finished product is packed properly along with safe handling instructions
Critical Skills and Essential Knowledge
Assessment of proper setting of the raw mosaic
Manage washing and grinding of the product carefully without damage to mosaic
Use grinding machine carefully
Choose proper packing for the raw mosaic
Proper setting time and conditions
Washing techniques
Grinding machine operation and techniques
Range Statement
Finishing of the marble involves assessment of proper setting of the mosaic developed, it’s grinding and washing with water .Washing is done only with water and no other chemical is added.
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COMPTENCY STANDARDS
FOR
MACHINE OPERATOR – TEXTILE: June:2011
DACUM PANEL
Mr. kamran Yousef Sandhu Mr. Aslam Hayat Ms. Tauqir Batool
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION (ILO)
ISLAMABAD, PAKISTAN
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FOREWORD
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COMPETENCY MAP
FOR
MACHINE OPERATOR - TEXTILE
Core Competencies
MO-04 Operate and adjust
sewing machine according to
need
MO-05 Perform basic maintenance on
sewing machines
MO-01 Communicate at
Workplace
Basic
Competencies
MO-02 Work in Teams MO-03 Practice
occupational health and
safety procedures
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COMPETENCY UNITS DESCRIPTION
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Unit: TMO-01 Communicate Effectively in the Workplace
This unit covers that workers should possess communication skills in a garment stitching workplace to be e able to interact with coworkers, management and customers effectively for transmittal of information, interpreting drawing and instructions and implementation in processes. The worker must be able to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the organization while interacting with the team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey the messages clearly and to respond to team members’ queries.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Using communication equipments for information sources
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Meetings are attended with full regard to established protocols and useful contribution is made.
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Obtain and convey workplace information o Follow simple spoken language o Perform routine workplace duties following simple written notices
Participate in workplace meetings and discussion
Complete relevant work related documents
Estimate, calculate and record routine workplace measures
Basic mathematical processes of addition, subtraction, division and multiplication
Ability to relate to people of social range in the workplace
Gather and provide information in response to workplace Requirements The knowledge components needed are as:
Communication process
Different modes of communication
Written communication
Organizational policies regarding communication
Communication procedures and systems
Communication technology relevant to the enterprise and the individual’s work responsibilities
Range statement:
A machine operator in the garment industry is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
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Unit FP-02 Work in Teams
A machine operator, in the garment industry, is supposed to team-up with the coworkers for the performance of different jobs and at the same time take care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
Participating actively and positively in team to complete assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork by a machine operator in the garment industry, it is ensured that all targets are met well in time qualitatively and quantitatively without any conflict among workers. Teamwork can be verified from:
Achievements are celebrated together
Failure after honest efforts are taken a collective challenge
Informal groups are formed
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Team building exercises
Conflict resolution techniques
Range statements:
A worker, in the machine operator in a garment industry, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the organization. Machine Operator must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: TMO-03 Practice Occupational Health and Safety Procedures
The unit covers the basic precautions regarding health and safety while operating a sewing machine and include the following to be performed:
Clarify and explain safety regulations and workplace safety and hazard control practices and procedures based on organization procedure
Identifying Hazards/risks in the workplace and their corresponding indicators to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
Recognize and establish contingency measures during workplace accidents, fire and other emergencies in accordance with organizational procedures
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Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
Determining effects of the hazards
Identifying and reporting OHS issues and/or concerns and safety hazards to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
Follow consistently Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace.
Follow procedures for dealing with workplace accidents, fire and emergencies in accordance with organization OHS policies
Using personal protective equipment (PPE) correctly in accordance with organization OHS procedures and practices
Proving appropriate assistance in the event of a workplace emergency in accordance with established organization protocol
Participate in Emergency-related drills and trainings in as per established organization guidelines and procedures
Complete and update OHS personal records in accordance with workplace requirements
Evidence of Competency
The following indicates achievement of the competency:
Hazards/risks in the workplace are listed down
Possible effects of hazard are evaluated and
Contingency measures are planned and quantified for immediate response.
Emergency related drills and trainings are attended
Essential Skills and Knowledge
In order to demonstrate the competency the following set of skills and knowledge are essentials:
Skills in identification of hazards and risks, its evaluation and suitable control measures in case of breakout.
Follow basic safety provision o Ensure that needle guards, belt guards and masks are in place. o Ensure that hair is securely tied. o Ensure that machine is turned off when not in use.
OHS procedures, practices and regulations
PPE types and uses
Personal hygiene practices
Threshold Limit Value -TLV
OHS indicators
Organization safety and health protocol
Safety consciousness
Health consciousness
Various safety requirements while operating a machine
Range Statement
This competency can be performed by a machine operator in a more befitting manner in a garment stitching environment while being capable to identify work related hazards and risk, quantify it and make necessary control measure for mitigating its effect. Must be cognizant of all personal protective equipments related to safety in the garment stitching environment and is able to make use of it properly.
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Competency Unit: TMO-04 Operate and Adjust Sewing Machine According to Need
The unit covers the basic techniques on how to operate sewing machine generally besides the adjustment of machines according to desired functions of sewing. The following performances are needed for effective discharging the role of machine operator:
Identifying types of sewing machine to be set up in accordance with the job requirements
Setting machine in accordance with product specifications, machine manufacturer’s instructions and company procedures.
Obtaining materials to be used for sampling
Operate machine in accordance with manufacturer’s and company instructions to produce a specified sample
Testing machine outputs and or organizing in accordance with company procedures to ensure required standards of quality are met
Interpreting test results to determine adjustment requirements
Assess adjustment changes in accordance with product and machine specifications
Inform appropriate production personnel of the availability of the newly set up machine in accordance with workplace procedures.
Maintaining records and prepare reports in accordance with the company procedures
Evidence of Competency
In order to verify the level of performance the following indicators may assessed:
Single needle lockstitch machine, Double needle lockstitch machine, Edging machine, Button hole machine are operated and adjusted according to the job requirements
Test runs of different machines for standard productivity is done
Machine layouts and combinations are tried in accordance with workplace shape and size for output maximization.
Record is maintained properly
Essential Skills and Knowledge:
The following skills set and knowledge is needed for competent performance on machine operation:
Adjusting machine and SPI as required on given machine.
Adjust thread tensions to provide clean stitch.
conduct sample runs and test machine output
Finishing the stitch by cutting excessive threads without damage.
Re-adjust machine setting to meet requirements
Perform required tasks productively
Record maintenance skills
Drawings and specifications
Materials relevant to the fabric construction processes
Basic operation in measurement and calculations
Costing relative to the construction process
Know accessories required to sew seam correctly and at required pace.
Range Statement
This competency can be performed by a machine operator in a more befitting manner in a garment stitching environment while being capable to identify the type of machine, able to adjust according to the job requirement and operate the machine according to its productivity capacity. The machines used may include Single needle lockstitch machine, double needle lockstitch machine, edging machine, Button- hole machine. MO must be cognizant of all the personal protective equipments related to safety in the garment stitching environment and able to make it properly.
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Competency Unit: TMO-05 Perform Basic Maintenance on Sewing Machines
The unit covers the basic techniques on how to maintain the machine and undertake minor repairs if required and to perform the activity properly the following performances may be made:
Starting and stopping machine in accordance with manufacturer’s and enterprise requirements
Monitoring machine operation to ensure that correct procedures are assessed and product meets quality standards
Identifying and reporting problem with machine in accordance with company procedures
Cleaning and lubricating machine in accordance with workplace requirements and manufacturer’s
cleaning and lubricating instructions
Checking machine to ensure correct operation
Encountering problems, documenting similar observations and referred to supervisor or appropriate personnel
Evidence of Performance
The following can be verified for attainment of the competency:
Machine are started and stopped when not in use
Monitoring reports are generated for proper functioning and fault detection
Cleaning and lubrication of machines and damaged parts replacements is done properly
Problem identified and handled are properly documented.
Essential Skills and Knowledge
The following skill set and knowledge is required for efficient performance in repair and maintenance:
Operate machine and assess its performance according to standard procedure and specification
Monitor machine operation, recognize fault conditions, rectify minor machine fault or problem
Make parts replacement i.e. change of needle etc
Clean and lubricate machine i.e. o Ensure oil level is correct o Check oil leaks and report them
Check machine operation
Ensure that thread tensions are correct
Various safety requirements while operating a machine
Procedures and guidelines for safe operation of machines
Typical fault conditions and related fault finding procedures
Basic machine maintenance and repair techniques
Safety policies and procedures
Quality standard procedures
Workplace recording and reporting procedures
Range Statement
The repair and maintenance activity include checking operation of the machines, lubricating parts, replacement of different parts specially the needles and commonly appear in the form of loose needle, broken needle, machine control, electric motor defects, timing( Not Synchronized),broken body parts. He is supposed to keep the necessary tool box. Besides, utmost care is taken for OH&S regulations and use of personal protective equipments while undertaking repair and maintenance of stitching machines. This includes manual operation of machinery only.
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COMPTENCY STANDARDS
FOR
QUALITY ASSURANCE SUPERVISOR: June 2011
DACUM PANEL
Mr. kamran Yousef Sandhu Mr. Aslam Hayat Ms. Tauqir Batool
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION (ILO)
ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
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FOREWORD
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COMPETENCY MAP
FOR
QUALITY ASSURANCE SUPERVISOR
BASIC COMPETENCY
CORE COMPETENCY
TQA-01 Participate in Workplace
Communication Effectively
TQA-02 Work in Teams
TQA-03 Manage Quality Control
Assurance system
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COMPETENCY UNITS DESCRIPTION
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Competency Unit: TQA-01 Participate in Workplace Communication Effectively
This unit covers that a quality supervisor should possess excellent communication skills in a garment stitching workplace to be e able to interact with workers, management and customers effectively for transmittal of information regarding quality standards and specification and deliver instructions on how to implement a quality program in processes. A quality supervisor must be able to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the organization while interacting with the workers, team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey the messages clearly and to respond to team members’ and queries.
Receiving and reporting Information regarding quality promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language
Interpret customer complaints, evaluation and make recommendations for improvement
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports /quality reports are generated and communicated properly
Using communication equipments for information sources
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrated the use of workplace vocabulary
Meetings are attended with full regard to established protocols and useful contribution is made.
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Obtain and convey workplace information o Follow simple spoken language o Perform routine workplace duties following simple written notices
Participate in workplace meetings and discussion
Complete relevant work related documents
Estimate, calculate and record routine workplace measures
Basic mathematical processes of addition, subtraction, division and multiplication
Ability to relate to people of social range in the workplace
Gather and provide information in response to workplace Requirements The knowledge components needed are as:
Communication process
Different modes of communication
Written communication
Organizational policies regarding communication
Communication procedures and systems
Communication technology relevant to the enterprise and the individual’s work responsibilities
Range Statement
A quality supervisor in the garment industry is supposed to receive and deliver clear information to workers in both local and national language and communicate with quality inspectors and report to management through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
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Competency Unit TQA -02 Work in Teams
A quality supervisor in the garment industry, is supposed to team-up with the workers on the floor shop for quality considerations in the performance of different jobs and at the same time take care of group norms, ethics and rules of business. Quality supervisor can coordinate their efforts of workers in different roles to enhance productivity , quality and well being of the workers . To perpetuate teamwork the worker is supposed to demonstrate:
Participating actively and positively in team to complete assigned tasks
Interacting with team members/workers under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for achieving quality product or service and communicate the same plan to workers while encouraging teaming up for covering up fellow workers deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork promotion by a quality assurance supervisor in the garment industry, it is ensured that all targets are met well in time qualitatively and quantitatively without any conflict among workers. Teamwork can be verified from:
Achievements are celebrated together
Failure after honest efforts are taken a collective challenge
Informal groups are formed
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Team building exercises
Conflict resolution techniques
Range Statements:
A quality assurance supervisor, in a garment industry, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity and quality of the organization. Quality assurance supervisor must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards. The role can be best demonstrated in the real workplace situation.
Competency Unit: TQA-02 – Apply Quality Control and Assurance Techniques for
Garment Manufacturing.
This unit covers the skills and knowledge of quality control and assurance techniques in the garment manufacturing process and includes:
Inspecting, visually, raw materials for garments, component parts, Process and final product against agreed specification and standards.
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Inspecting /monitoring garment stitching ( plain & lock both)techniques properly and keeping proper record of the inspection report for variations
Garment finishing techniques are properly monitored and variations are recorded.
Garments quality sorting ( first , 2nd and 3rd ) is undertaken as per set criteria
Packing is done according to the packing instructions.
AQL and Audit sampling techniques are adopted properly
Making evaluation of the variability and suggesting for correction and improvement
Monitoring the suggestive corrections for improvement during implementation
Publishing quality report of the industry
Quality culture promotions are purposefully undertaken
Evidence of Competency:
Verification of the quality assurance process can be done from the following indicators.
All inspection reports along with evaluation s are properly maintained
Suggestive correction made to remove variability from quality are properly documented
Garments quality sorting ( first , 2nd and 3rd ) is undertaken as per set criteria
Packing is done according current styles.
AQL and Audit sampling techniques are adopted properly
Company’s quality manual is published and updated
Quality circles established and are regularly document their quality improvement efforts
Quality culture promotions are purposefully undertaken Evidence of the competency is that quality control and assurance techniques as instructed by the buyer must be implemented for the production of the garments.
Critical Skill and Essential Knowledge
To demonstrate competencies, evidence of skills and knowledge in the following areas is required.
Carry out relevant visual inspections of materials, component parts and final products
Maintain accurate work records of inspection reports in accordance with procedures and
Analyze the data , make necessary evaluations and making recommendations
Quality tools for quality data analysis and projections
Meet work specifications
Communicate effectively within defined workplace procedures The needed knowledge that enables one achieve competency:
Relevant quality policies and quality assurance procedures as described in the organization quality manual.
Occupational Health and Safety and environmental aspects of production processes
Quality culture promotion through managing Human Relations and behavior modification
Time & motion studies for productivity improvement and management
Range Statement
This competency applies to the quality assurance supervisor in a readymade garment factory that ranges from inspection of the raw material for garment production to processes and finished goods according to specification and the need of the customer. Some of this aspect is applicable also small tailoring shops that stitch customized clothes and other product.
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COMPETENCY STANDARDS
FOR
APPAREL SUPERVISOR: June 2011
DACUM PANEL Mr. kamran Yousef Sandhu Mr. Aslam Hayat Ms. Tauqir Batool
DACUM COORDINATOR Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment (GE4DE)
INTERNATIONAL LABOUR RGANISATION
(ILO) ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
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FOREWORD
International Labour Organization – GE4DE Project
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COMPETENCY MAP
FOR
APPAREL SUPERVISOR BASIC COMPETENCY CORE COMPETENCY
TAS-01 Communicate at
the Workplace
TAS-02 Practice career Professionalism.
TAS-03 Supervise Apparel
Production
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COMPETENCY UNITS DESCRIPTION
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Competency Unit: TAS-01 Participate in Workplace Communication Effectively
This unit covers that an apparel supervisor should possess excellent communication skills in a garment stitching workplace to be able to interact with workers and management effectively for transmittal of information regarding product quality and specification and deliver instructions on how to implement a production program through appropriate lay out of the processes. An apparel supervisor must be able to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the organization while interacting with the workers, team members and management.
Applying verbal and non-verbal communication skills effectively to convey the messages clearly and to respond to team members’ and queries.
Receiving and reporting Information regarding production promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language
Interpret customer complaints, assembly line faults, and machinery parts, evaluate and make recommendations for repair of the concerned portion.
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood , interpreted correctly and properly translated into work processes or job performed.
Job related reports /quality reports are generated and communicated properly
Using communication equipments for information sources
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrated the use of workplace vocabulary
Meetings are attended with full regard to established protocols and useful contribution is made.
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Obtain and convey workplace information o Follow simple spoken language o Perform routine workplace duties following simple written notices
Participate in workplace meetings and discussion
Complete relevant work related documents
Estimate, calculate and record routine workplace measures
Basic mathematical processes of addition, subtraction, division and multiplication
Ability to relate to people of social range in the workplace
Gather and provide information in response to workplace Requirements
The knowledge components needed are as:
Communication process
Different modes of communication
Written communication
Organizational policies regarding communication
Communication procedures and systems
Communication technology relevant to the enterprise and the individual’s work responsibilities
Range Statement
An apparel supervisor in the garment industry is supposed to receive and deliver clear information about the product design; process lay out to workers in both local and national language and approach management through reporting about production, productivity and personnel matters.
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The supervisor take good care of the work related vocabulary and organizational norms, regulations and code of conduct in different communications. Also follow properly the occupational health and safety regulations.
Competency Unit- TAS-2 – Practice career Professionalism
This unit covers the knowledge, skills and attitudes in promoting career growth and advancement and involves different aspects i.e. aligning personal objectives with that of the organization, setting work priorities and pursuing personal growth goals.. For attainment of the competency the following performances are essential:
Pursuing personal growth and work plans improving the qualifications set for the profession
Maintaining intra- and interpersonal relationships in the course of managing oneself based on performance evaluation
Demonstrating commitment to the organization and its goal reflected in the performance of duties
Prioritizing competing demands to achieve personal, team and organizational goals and objectives.
Utilizing resources efficiently and effectively to manage work priorities and commitments
Following practicing along economic use and maintenance of equipment and facilities as per established procedures
Identifying and availing trainings and career opportunities based on job requirements
Recognitions are sought/received and demonstrated as proof of career advancement
Licenses and/or certifications relevant to job and career are obtained and renewed
Evidence of Performance:
The following indicators measure the attainment of competency:
Attained job targets within key result areas (KRAs)
Maintained intra - and interpersonal relationship in the course of managing oneself based on performance evaluation
Completed trainings and career opportunities which are based on the requirements of the industries
Acquired and maintained licenses and/or certifications according to the requirement of the qualification
Critical Skill and Essential Knowledge
Evidence of skills and knowledge is required for the following areas.
Appropriate practice of personal grooming and hygiene
Intra and Interpersonal skills
Communication skills The following knowledge areas are helpful in attaining this competency:
Work values and ethics (Code of Conduct, Code of Ethics, etc.)
Company policies
Company operations, procedures and standards
Fundamental rights at work including gender sensitivity
Personal grooming and hygiene practices
Range Statement
This competency applies to the textile and apparel sector of Pakistan and deals with the ability of the supervisor to pursue personal development and professional growth targets along with furthering the organizational objectives. This includes not only development trainings but also getting ones
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competencies licensed from international and national accrediting bodies. This competency is also applicable to any other career growth in other economic sectors.
Competency unit: TAS-03 Supervise Apparel Production
This unit covers the application of monitoring and supervision skills in the checking of supply of raw material for garments/ apparel according to specifications, machinery layout and manpower requirements for productions, checking and evaluating, communicating clear requirements , improving quality of production and productivity of workers. The following performances are needed for attainment of the competency:
Getting acquainted with different types of sewing machines and their operation, attachments, elementary maintenance of machinery and parts.
Sequencing production operation along with machinery lay out based on time and motion studies for maximum productivity
Designing process flow and doing line balancing properly
Demonstrated ability to operate basic sewing machines
Supervising the production process along the supply chain of production
Communicating product requirements to each section along with supply of raw material required from sewing to finishing to packing.
Applying sampling techniques for quality control purposes
Instruction about production process is communicated in written form to ensure compliance.
Keeping the whole team inspired for enhancing productivity and achieving organizational objectives
Managing productivity properly as per operator, per hour, per day.
Evidence of Competency:
The following indicated attainment of the competency in supervising apparel production:
Productivity is enhanced due to appropriate layout of machinery and staff motivation
Control is exercised on supply of raw material to different sections
Sampling techniques are applied for quality control purposes and reports are generated regarding quality and productivity
Requirements regarding product are properly communicated in the form of written instruction and walk the talk way.
Common trouble shooting in the assembly line is managed properly
Productivity targets are achieved as per hour, per day or per section
Essential Skills and Knowledge
Set the production layout in proper order
Interpret the technical requirements packages as received from buyer
Communicate the requirements to each and every section properly
Estimate need for the raw material and other accessories
Set the machinery layout as per requirements along with manpower
Manage to keep the whole production assembly function properly
Undertake random check on quality of raw material, stitching quality, finishing and packing of product.
Facilitate operators to reach their potential
Understanding of the correct stitching of the garments
Manage to solve operational problems and human resource problems as well
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The knowledge requirement for attaining competency is as under:
Production management
Machinery set up and layout as per processes involved in the product designing
Supply chain management
Management of Quality with respect to garments/ apparel
Human Relations and behavior modification through appropriate training and motivational incentives
Effective communication
Time Management and Team work exercises
Range Statement
This competency can be demonstrated in an apparel production unit and covers the monitoring of the apparel production process from raw material supply to finishing of the product while applying all skills in production management, quality improvement, productivity enhancement and maintenance of overall assembly line. This unit does not reflect any other operation of the garment manufacturing.
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COMPETENCY STANDARDS
FOR
TAILORING/DRESS MAKING: June 2011
DACUM PANEL
Seerat Fatima
Naushim azam
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION
(ILO)
ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
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FOREWORD
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0
COMPETENCY MAP
FOR
DRESS MAKING/ TAILORING
TDM-02 Work in
Teams
TDM -08 Finish
and Pack the
Product
TDM-01 Participate
Effectively in Work Place
Communication
TDM -05
Draft the
patterns
TDM-06 Cut the
Cloth According to
the Pattern
Developed
TDM -06
Demonstrate the
different stitches
TDM -07
Undertake
Practical Stitching
Work
TDM-04 Select and
Procure Training
equipment and Raw
Material
Core Competencies
TDM -09 Establish
Marketing Strategies
and Develop Market
Linkages
Basic
Competencies
TDM-03 Practice
Occupational Health
and Safety
Procedures
TDM -10
Perform Basic
Maintenance
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COMPETENCY UNITS DESCRIPTION
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Competency Unit: TDM-01 Participate Effectively in Workplace Communication
A worker in dress making enterprise should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey messages clearly and to respond to team members’ queries promptly.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range statement:
A worker in the dress making business environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit TDM-02 Work in Teams
A worker while doing dress making is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
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Active and positive participation in a team activities to complete the assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in dress making process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Understand the team building process
Team building exercises
Communication process in teams
Conflict resolution techniques
Range statements:
A worker, in the dress making business, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the enterprise. He must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: TDM-03 Practice Occupational Health and Safety Procedures
This unit covers the basic precautions regarding occupational health and safety while operating a sewing machine and using other cutting and sewing tool/equipment. For satisfactory performance of the competency the following are needed:
Clarify and explain Safety regulations and workplace safety and hazard control practices and procedures of the organization
Identify hazards/risks in the workplace and their corresponding indicators to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
Establish contingency measures during workplace accidents, fire and other emergencies in accordance with organization procedures
Determine the effects of the hazards
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4
Identify OHS issues and/or concerns and report safety hazards to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
Follow consistently occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace.
Follow procedures for dealing with workplace accidents, fire and emergencies in accordance with organization OHS policies
Correctly use personal protective equipment (PPE) in accordance with organization OHS procedures and practices
OHS personal records are documented and updated in accordance with workplace requirements
Evidence of Performance
The following indicates achievement of the competency:
Occupational health and Safety are made available in publication forms, postures and clear safety instructions at the shop floor or working areas
Contingency plan to abate hazard of emergencies is documented and well disseminated through workshops and drills to employees.
Personal Protective Equipment (PPE) are utilized by worker in accordance with organization
OHS personal records are documented and updated in accordance with workplace requirements.
Essential Skills and Knowledge:
The following skills set and knowledge components are needed for competency achievement in OHS
Identify hazards and risks, evaluate them and adopt measures for its control
Follow basic safety provision
Ensure that needle guards are in place, belt guard is in place and use masks when necessary, hair is securely tied and that machine is turned off when not in use.
OHS procedures and practices and regulations
PPE types and uses
Personal hygiene practices
Hazards/risks identification and control and Threshold Limit Value –TLV
OHS indicators and organizational safety and health protocols
Safety consciousness and Health consciousness
Various safety requirements while operating a machine
Range Statement
The competency covers basic sensitisation about OH&S practices, PPEs and profession related special precautionary measures. The same can be perpetuated through Fire drill, Earthquake drill, Basic life support/CPR, First aid, Spillage control, Decontamination of chemical and toxic, Disaster preparedness/management.
Competency Unit: TDM-04 Select and Procure Raw Material
This unit covers the selection of raw material i.e. threads and fabric along with other accessories according to the type of suiting and involve the following to be performed to the level of satisfaction:
Identifying and recognizing quality of fabric for suitability to a particular season and ease of maintenance latter on
Identifying sewing machines and parts of the machine and needed spare parts along with its availability.
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Selecting and purchase drafting paper, thread, tailoring chalk, marking tools i.e curves and set squares, scissors, measuring tape, iron-press and scale according to the requirements of type of work are selected and purchased.
Evidence of Competency:
The following indicates achievement of the competency:
Fabrics suitability checklist according to seasonal use prepared and relative quality specifications understood.
Sewing machines, its functions, parts and accessories are understood and indentified
Quality raw material i.e. fabric and threads, button and other tools for cloth designing and cutting according to measurement procured.
Essential Skills and Knowledge:
Being able to:
Identify the quality equipments sewing machine etc.
Procure fine quality tailoring tools
Identifying the quality of the fabric and yarn/ thread
manage the budget
Sewers must have the knowledge of:
Different types of fabric according to seasonal use and quality
Types of machines besides replacements parts and tools
Specifications and standards for different type of materials and tools
Estimation of correct quantity of material
Market survey and analysis for better choice of purchase Range Statement This mainly focuses on sewers working independently and their prime competency involves the identification and procurement of the machines, tools and accessories. Then the selection and procurement of quality fabric according to seasonal use and ensure appropriate supplies within available budget.
Competency Unit: TDM-05 Draft the Patterns
The unit covers the selection of market oriented patterns and designs and choosing appropriate stitches and to achieve competency the following performances are to be made:
Determining job (designing of clothes) requirements in accordance with enterprise practice
Following correct procedure and sequence in taking body measurements
Selecting measuring, drafting and cutting tools in accordance with job requirements
Preparing design in consultation with client’s requirements
Drafting basic/block pattern in accordance with customer’s specifications
Cutting final pattern with seam allowance and in accordance with customer’s specifications
Evidence of Competency:
The following indicators determine the level of achievement of the competency:
Requirements for the designs are ascertained and recorded properly
Tools are selected according to design requirements.
Designs are recorded properly
Patterns are drafted and cut with seam allowance
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Essential Skills and Knowledge
The following skills set and knowledge enables one to be a competent performance:
Position in taking body measurement i.e arms, shoulders, neck, chest, shirt/trouser waist, chalk
for denim, shirt/trouser length,
Trace measurement on the drafting paper
Draft basic/block pattern
Cut pattern with seam allowance
Communicate effectively with client A sewer must know about:
Types of measuring, drafting and cutting tools and their uses
Sequence in taking body measurement
Different Patterns according to styles
Latest trend/passion for designs in the market
Range Statement
This competency can be demonstrated in a more appropriate manner by taking measurements of different parts of body for the purpose of design and then translating these measurements into preparation of block pattern and then cutting the cloth with seam allowances. This does not design for paints, coats and waist coats.
Competency Unit: TDM-06 Cut the Cloth According to the Pattern Developed
This unit covers techniques in cutting fabric according to the drafted pattern and the different performances required for competent performance:
Interpreting garment style or design in accordance with customer’s specification
Cutting fabric and other related material to meet design requirements and measurements of the pattern developed.
Garment parts are checked for completeness in accordance with specified garment design or styles
Evidence of Competency
Evidences of competency can be found in the following:
Pattern developed are interpreted as segregated pieces of the full garment
Material is cut to meet design requirements and measurements of the pattern
Assembly of the component parts of the pattern is rechecked for completeness into a fully developed garment.
Cutting tools are used with great care and skill
Essential Skills and Knowledge
The following essential skills and knowledge are required for standardized cutting of the cloth:
Measuring, marking/tracing and cutting skills
Manipulating prepared pattern
Laying-up and cutting operations skills
Handle scissors for various types of fabric
Handle iron press for fine seams and plates
Cut through multi layers of fabric at once A sewer needs to know about:
Types of measuring and cutting tools and their uses
Fabric properties such as weight, shrinkage, pile, grain and pattern shapes
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Standard seam and plate allowances
Range Statement
This competency is to be demonstrated while using all cutting tools i.e. scissors according to the patterns developed for a particular design and utmost care is taken to keep sufficient allowance for seam and plates. Scissors is skillfully used to cut through multi-layers. However this is all done manually and with use of simple tools.
Competency Unit: TDM-07 Undertake Practical Stitching Work
This unit deals with stitching skills of the tailor while preparing the machine for operation and make all the necessary work for setting of needle, color matching of fabric and thread and keep the seam allowance while keeping the stitch straight. It covers the following:
Preparing and pinning cut parts together in accordance with the specified garment design/style
Setting-up and adjusting machines in accordance with work specifications
Recognizing and identifying quality of threads and fabric
Identifying the needle size according to the type of fabric
Being able to make neck-line by needle manually
Assembling sewn garments in conformance with sewing standard procedures and workplace timeframe.
Fitting sewn sleeves and hanging it well from the edge of the shoulder and around the arm as per specification
Sewing well seated collar at the neckline and corners evenly and sharply
Sewing zipper without pucker
Nicking and flattening seams without wrinkles
Sewing waistband width from end to end evenly
Determining modifications and alterations in accordance with client’s specifications
Completing garment alteration
Evidence of Performance
The following indicates coming to the expected level of competency:
Cut parts are pinned together as per design /style
Sewing machine is adjusted according to work specification
Different parts of the garments are sewn with seams having wrinkles
Collar, Zipper and waistband are particularly looked after.
Alterations are made as told and when needed.
Essential Skills and Knowledge
The sewer must be able:
Prepare cut parts
Prepare sewing machine for operation and apply basic sewing techniques
Adjust of thread / needle according to the requirements of type of work
Adjust machine number for stitching gap according to various dress portions i.e .neck-line vs Paincha
Being able to identify and perform stitching on various seam type
Interpret and apply defined procedures while taking care of the set policies
Apply safety precautions relevant to the task
Demonstrate different threading procedure
Sew and assemble garment parts
Alter completed garments
Carry out work in accordance with OH&S
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The sewer must be able to know:
Types of sewing machines
Garment Parts
Characteristics of fabrics, threads and other materials used in basic garment assembly
Thread color for stitching match/contrast to fabric color
Recognizing the quality and type of fabric for adjusting sewing machine
Range Statement
This competency can be performed in actual work situations with keeping all parts of the garments pinned independently and then after machine adjustment to work requirements all parts are sewn independently with seam having no wrinkles. Individual parts are assembled to form a garment. Special attention is given to collar, zipper and waistband. This competency includes use of common stitching machine, common tools and exclude operation of industrial sewing machines.
Competency Unit: TDM-08 Finish and Pack the Product
This unit covers techniques for finishing the product and packing it properly to make it attractive for the customers for better marketing. The following performances may demonstrate to achieve the competency:
Cutting threads /extra projections of the finished products
Assuring missing/firmness of the accessories
Troubleshooting the damaged product
Cleaning, washing and iron pressing of the finished products
Packing the product suitably with attached description and pricing.
Evidence of Competency
The following indicates achievement of the competency:
Projecting threads are cut from the product and cleaned using proper tools
Press the product properly and attach description /instruction and price tags on the finished product.
Essential Skills and Knowledge:
Skills sets and knowledge that enables the achievement of the competency are listed as follows:
Cleaning the product and cutting threads of the product using proper tools
Pressing operation/instruction on the finished product
Preparing appropriate tags
Marking and attaching accessories and accents
Packaging finished garments The enabling knowledge components are:
Types of trimming and iron pressing tools
Fabric and Styles
Characteristics of typical fabric and other materials used in garment industry
Pressing requirements procedures
Labeling requirement
Cleaning agents according to fabric type
Pressing equipment functions
Quality standards and fabric/garment handling procedures
Types of hemming
Finishing touches procedures
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Packing trends
Various packing accessories
Range Statement
This competency is performed by middle level workers and involve removing projecting parts and fibers, hemming where required, cleaning the product, iron pressing it and then packed properly with description, brand and price tags. The packaging styles and packing material meets the market demand. The packaging simply ranges from specially designed polythene bags to sophisticated packing for commercial supply to clients.
Competency unit: TDM-09 Establish Marketing Strategies and Develop Market
Linkages
This is about undertaking marketing analysis to develop market trends and adopt proper marketing techniques for marketing through efficient communication and suitable display centers. The following activities are needed to be done with optimum efficiency:
Analyze existing markets and taking it as targets
Identify market trends for the current period and near future
Analyze properly competition in the market for positioning itself.
Being able to communicate and network with customers
Identify appropriate display centers( Boutiques) for the product.
Copyright and trademark awareness for the product
Evidence of Competency
The following evidence help to confirm achievement of the competency:
Current market trends in dress making business are portrayed and targets are set accordingly
Own position is scaled against competitors in the market
Network with customer is established
Appropriate display centers for the product are identified.
Essential skills and Knowledge
The following skills and knowledge enable one to perform competently in marketing of the embroidered products:
Make smart communication for marketing
Demonstrate negotiation skills intelligently
Exhibit products in the display centers
Disseminate information about the product
Stay polite in behavior while dealing with clients
Market Analysis techniques
Market Trends
Analysis of competition
Criteria for suitable locations for display centers /boutiques
Pricing strategy and techniques
Product presentation techniques for appealing look
Copy Right issues regarding products
Range Statement
This part of dress making business deals with development of marketing strategies for the product through current market trends, positioning oneself in the competitive world and while making use of strong communication skill network with customers and clients. One important strategy is to locate sites for display centre. It also includes setting copy right issue regarding the product.
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Competency unit: TDM-10 Perform Basic Maintenance
This unit covers the knowledge and skills required in performing minor maintenance of the machines used by dressmaker/tailor and for competency demonstration the following performance are needed:
Operating machine and assessing its performance
Cleaning and lubricating machine regularly
Check machine for fault free operation prior to commissioning the work.
Evidence of Performance
The following indicates achievement of the competency:
Started and stopped machine
Monitored machine operations
Identified and reported machine problems
Identified and corrected minor machine and associated equipment/tools faults
Identified and documented major machine or product faults
Recorded and documented machine maintenance
Cleaned and lubricated machine
Supply of lubricating oil is assured
Tools and equipment for maintenance i.e screw set etc and other replacement parts are available.
Essential Skills and Knowledge
The essential skills and knowledge required for competency are as under:
Assess operating performance of machine
Start and stop machine according to specifications
Monitor machine operations
Recognize fault conditions
Rectify minor machine faults or problems Must have the knowledge of:
Procedures and guidelines for safe operation of machines
Typical fault conditions and related fault finding procedures
Basic machine maintenance and repair techniques
Safety policies and procedures
Quality standard procedures
Workplace recording and reporting procedures
Range Statement:
This competency can be performed by dress maker/ tailor for maintenance of the sewing machine to keep it in order while making use of standard tools for maintenance, monitor and evaluate machines, recognize faults and rectify most of the minor fault at source and for major faults i.e electric motor faults, miss- timing and broken body faults are referred to mechanic.
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COMPETENCY STANDARDS
FOR
ADDA WORK: June 2011
DACUM PANEL
Seerat Fatima
Naushim azam
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION
(ILO)
ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
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FOREWORD
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COMPETENCY MAP
FOR ADDA WORK
TAD-02 Work in Teams
TAD-07 Finish and Pack
the Product
TAD-01 Participate
Effectively in Workplace
Communication
TAD-04 Tracing
Pattern and Designs
TAD-05 Clamping
fabric with Adda/
Frame
TAD-06 Undertake
Practical Arc work
TAD-03 Select and
Procure Raw Material
Core Competencies
TAD-08 Establish Marketing
Strategies and Develop
Market Linkages
Basic
Competencies
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Competency Unit: TAD-01 Participate Effectively in Workplace Communication
A worker in adda work for clothes embroidery and embellishment enterprise should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey messages clearly and to respond to team members’ queries promptly.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Make evaluation and recommendations
Evidence of Performance
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Conflict resolution
Organizations’ norms and regulations
Range Statement
A worker in the adda work for clothes embroidery and embellishment environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit TAD-02 Work in Teams
A worker in Adda work for clothes embroidery and embellishment is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
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Active and positive participation in a team activities to complete the assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in sock making process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Understand the team building process
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the adda work for embroidery and other embellishment to cloth, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the enterprise. He must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: TAD-03 Select and Procure Raw Material
This unit covers the selection of raw material i.e threads and fabric along with selection of needles according to the type of stitches and the frames for clamping the cloth and involve the following to be performed to the level of satisfaction:
Identifying and recognizing quality of threads and fabric
Identify the needle size according to the type of stitches
Buying the adda/ frame according to the requirements of type of work
Procuring all materials while following standard operating procedures.
Evidence of Competency:
The following indicates achievement of the competency:
Quality thread and fabric selected and procured
Needle suitable to the type of stitches is selected and procured.
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Adda, suitable to the size of work and type of work, is procured
Essential Skills and Knowledge:
The following skills set and knowledge is needed to enable achieve the competency: Being able to:
Identify the quality of equipment
Procure fine tools
Manage the whole work within available budget
Identifying the exact quantity/quality of material for the embroidery/ art-work to be done.
Sewers must have the knowledge of:
Quality of accessories, tools and frames
Correct quantity of thread to be used on fabric
Wholesale market information to make cost effective choice for purchase of raw material
Estimation of correct quantity of material
Range Statement
This mainly focuses on artisans working independently and their prime competency involves the identification and procurement of the adda frame, needles, tools and accessories. Then the selection and procurement of quality fabric, the embroidery fibers, embellishment types i.e. beads,salma sitara etc as desired and ensure appropriate supplies within available budget.
Competency Unit: TAD-04 Tracing Pattern and Designs
The unit covers the selection of market oriented traces and designs and choosing appropriate stitches and to achieve the competency the following are to be performed:
Identifying , recognizing and procuring latest traces
Selecting the traces and sketch according to the fabric
Working with different tracing papers
Preparing Ink for trace
Undertaking tracing to develop different pattern for designs
Evidence of Performance
The following indicates achievement of the competency:
Market oriented traces are procured
Sketches are developed according to the fabric color
Different patterns are developed for tarn
Essential Skills and Knowledge
Being able to:
Identify the quality of trace
Identify the stitches to be worked on various traces
Indentify trace according to market needs
Execute the trace according to the design
Use different traces papers and pattern
Undertake market analysis for current trends in fashion for embroidered cloth
Knowledge of latest traces and design of dressing
Different equipment for the arc work
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Range Statement
This competency is demonstrated in a workplace situation showing ability to use different pattern making and tracing material like butter paper, tracing paper, carbon paper and ink for pattern transfer to cloth, block with designs and cotton while working with tracing/art pencils and tracing table. The activity requires good ventilation at the workplace and lighting systems. This is the most knowledge driven activity and needs careful attention. This does not include computer generated pattern and only manual operation is done.
Competency Unit: TAD-05 Clamping fabric with Adda/ Frame
The unit covers identification and selection of the appropriate type of Adda and fixing the fabric into it. It also includes detaching fabric from the frame. The activity involves the following performances for achieving competent level:
Identifying and selecting of the right size of adda for the fabric
Fixing the fabric to the frame with correct tension
Detaching the fabric to the frame
Evidence of Performance
The following verify competency is achieved:
Proper adda/ frame is adjusted according to size of job
Fabric to be embroidered is fixed into the frame
Embroidered fabric is detached without damage to the job
Essential Skills and Knowledge
The following essential skills and knowledge enable one to achieve competency: The worker is able to:
Clamp the fabric to the adda
Adjust the tension of the fabric with the adda
Fixing the fabric to the adda
Detach the fabric to the adda
Adjust the damage done to the adda
Manage the whole assembly till completion of the job The knowledge required is as under:
Different frame size and its adjustment
Techniques and steps to fix the fabric to the frame
Techniques to detach fabric to the frame
Various trouble shooting techniques for damaged fabric
Range Statement
The competency can be demonstrated in actual work situation and requires the skills in selecting the appropriate type of adda/frame and then clamping the cloth to be embroidered in the frame with proper tension and detaching the embroidered cloth after the work is done. All the work is managed manually and proper lighting and ventilation is provided at the work area.
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Competency Unit: TAD-06 Undertake Practical Arc work
This unit covers the interpretation of different patterns and designs and indentifying the stitches needed and then stitches are used to prepare the required designs while achieving neatness and fineness. The following performance help achieve the competency:
Recognizing different types of Arc and arc work
Interpreting the stitches and type of work(bead work, salma sitara, Mukesh,kinara, duffka work , Kundan work for bridal cloth etc) and execute the work quickly
Execution of designs with neatness and fineness
Sample Identification
Evidence of Performance
The following indicates achievement of the competency:
Designs are interpreted and translated into basic stitches that achieve the designs
Execute the following: Dupka for bridal cloth, beadwork, salma sitara,Mukesh, kinara and Ghota Kinara.
Designs are executed with neatness and fineness
Essential skills and Knowledge
The following skills and knowledge enables one to achieve the competency:
Designing different types of patters
Different types of embellishments(dupka, bead work, mirror work, mukesh, kinara) and stitches types from photograph
Identifying the tools used for those specific stitches
Ability to o Identify different type of arc work o Sew embellishments with arc
Able to use needle on Adda for different stitches The enabling knowledge is as under:
Different quality of thread, its colors according to fabric
Knowledge of material for bead work, mirrors & shapes, salma sitara, glossy strips for mukesh
Different embroidery tools
Different types of stitches
Range Statement
This competency can be performed in actual work places by workers skilled in different types of embroidered work i.e. dupka, bead work, mirror work, mukesh, kinara added with proper stitches types to achieve the desired design on fabric for suitings,dupatta/shawl and scarves. Proper lighting and ventilation may be arranged to execute to the workproperly. Equipment and tool for different types of work needs to be working order.
Competency Unit: TAD-07 Finish and Pack the Product
This unit covers techniques for finishing the product and packing it properly to make it attractive for the customers for better marketing. The following performances may demonstrate to achieve the competency:
Cutting threads /extra projections of the finished products
Assuring missing/firmness of the accessories
Making adjustments to the damaged product
Cleaning, washing and iron pressing of the finished products
Folding, and packing the product with proper description and price tagging
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Evidence of Competency
Projecting threads are cut from the product and cleaned using proper tools
Press the product properly and attach description /instruction and price tags on the product.
Essential Skills and Knowledge:
Skills sets and knowledge that enables the achievement of the competency are listed as follows:
Cleaning the product and cutting threads of the product using proper tools
Pressing operation/instruction on the finished product
Preparing appropriate tags
Marking and attaching accessories and accents
Packaging finished garments The enabling knowledge components are:
Types of trimming and iron pressing tools
Characteristics of typical fabric and other materials used in embroidered cloth
Pressing requirements procedures
Labeling requirement
Cleaning agents according to fabric type
Pressing equipment functions
Quality standards and fabric/garment handling procedures
Finishing touches procedures
Packing trends
Various packing accessories
Range Statement
This competency is performed by middle level workers and involve removing projecting parts and fibers, hemming where required, cleaning the product, iron pressing it and then packed properly with description, brand and price tags. Packaging styles and packing material meets the market demand. The packaging simply ranges from specially designed polythene bags to sophisticated packing for commercial supply to clients.
Competency unit: TAD-08 Establish Marketing Strategies and Develop Market
Linkages
This is about undertaking marketing analysis to develop market trends and adopt proper marketing techniques for marketing through efficient communication and suitable display centers. The following activities are needed to be done with optimum efficiency:
Analyze existing markets and taking it as targets
Identify market trends for the current period and near future
Analyze properly competition in the market for positioning itself.
Being able to communicate and network with customers
Identify appropriate display centers( Boutiques) for the product.
Copyright and trademark awareness for the product
Evidence of Competency
Current market trends in dress making business are portrayed and targets are set accordingly
Own position is scaled against competitors in the market
Network with customer is established
Appropriate display centers for the product are identified.
International Labour Organization – GE4DE Project
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Essential skills and Knowledge
The following skills and knowledge enable one to perform competently in marketing of the embroidered products:
Make smart communication for marketing
Demonstrate negotiation skills intelligently
Exhibit products in the display centers
Disseminate information about the product
Stay polite in behavior while dealing with clients
Market Analysis techniques
Market Trends
Analysis of competition
Criteria for suitable locations for display centers /boutiques
Pricing strategy and techniques
Product presentation techniques for appealing look
Copy Right issues regarding products
Range Statement
This part of adda work products deals with development of marketing strategies for the product through current market trends, positioning oneself in the competitive world and while making use of strong communication skill network with customers and clients. One important strategy is to locate sites for display centre and products vary from scarves, dupatta and suits.
International Labour Organization – GE4DE Project
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COMPTENCY STANDARDS
FOR
HOSIERY - MAKING SOCKS: June 2011
DACUM PANEL
Seerat Fatima
Naushin Azam
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION
(ILO)
ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
12
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FOREWORD
International Labour Organization – GE4DE Project
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COMPETENCY MAP
for
HOSEIRY TRADE - KNITTING SOCK
TSM-01 Communicate
at workplace
TSM-02 Work in
Teams
Basic
Competencies
TSM-03 Select and
Procure Raw
Material
TSM-04 Knit Socks
According to the Design
and Color Combination
TSM-05 Finish and
Pack the Product
Core Competencies
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COMPETENCY UNITS’ DESCRIPTION
International Labour Organization – GE4DE Project
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Competency Unit: TSM-01 Participate Effectively in Workplace Communication
A worker in sock making enterprise should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey messages clearly and to respond to team members’ queries promptly.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range statement:
A worker in the sock making business environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while making good use of the work related vocabulary and organizational norms, regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit TSM-02 Work in Teams
A worker while doing sock making is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
International Labour Organization – GE4DE Project
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Active and positive participation in a team activities to complete the assigned tasks
Interacting with team members under set norms & social taboos of organization & local culture
Observing fast and free communication among group members
Follow designated workplan for job while covering fellow workers’ deficiencies & weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in sock making process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills The knowledge required to help attain the competency is as follows:
Understand the team building process
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the sock making business, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the enterprise. He must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit TSM: 03 Select and Procure Raw Material
This unit covers the selection of raw material according to the quality and type of socks design and involves the following performance for competency achievement:
Identifying and selecting proper sock material i.e. Nylon fiber, woolen fiber, cotton fiber and elastic are while giving due regard to color combination.
Procuring these materials according to the standard operating procedure.
Selecting and procuring machinery and tools for sock knitting
Following proper knitting process according to the design
Undertaking market survey is done before procurement
Selecting and procuring type/quantity of chemical for nylon production ( clarify if Nylon Fiber is procured in factory)
Evidence of Competency
Competency in selection and procurement of raw material for sock making can be indicated from the following:
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Proper raw material(cotton, nylon, elastic) , according to design in color and net, is selected and procured
Selecting proper knitting tools and equipments
Standard operating procedure are adopted in procurement
Essential Skills and Knowledge
The following set of skill and knowledge is needed for competent performance:
Skill in identifying and selecting proper sock material i.e. Nylon fiber, woolen fiber, cotton fiber and elastic with due regard to color combination and quality specification
Being able to identify the proper knitting machine ,its parts and accessories for different functions
Able to undertake market survey before procurement of material
Procure material and equipment using SOP Knowledge required is about:
various and latest socks designs
Various raw material that goes to making socks
Types of knitting machine, accessories and its functions
Quality specifications of different raw materials and products
Market need assessment methods
Range Statement:
This competency can be demonstrated in sock making enterprise environment for procurement of different raw material of specification already established and standard tools and equipment for knitting through standard operation procedure. Environmental regulations regarding potential hazard from the material is taken care of.
Competency Unit: TSM- 04 Knit Socks according to the Design and Color
Combination
This unit will cover the whole process of socks making from chemical to nylon yarn, knitting of the yarn, seaming of the knitted socks, dyeing and boarding for seamless socks. To achieve the competency the following performances are needed to be made:
Understanding design of socks properly and interpreting it into manufacturing lay out
Selecting raw materials according to the desired quality and design requirements
Understanding of machines parts and processes and functions of accessories understood
Setting up machinery and tools for sock knitting and getting them operate.
Setting machine frames according to the design of socks
Ability to operate according to given guide lines
Evidence of Performance
The following indicators demonstrate achievement of the competency:
Design is understood , interpreted and translated into manufacturing layout
Raw materials selected are according specifications
Frames are set up according to design
Knitting machinery is kept operational
Knitted sock are available
Essential Skills and Knowledge
Skills and knowledge required for competency achievement are as under:
Being able to identify machine parts ,accessories and its functions
Being able to operate machine according to guidelines
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Make socks pattern according to given design
Operate machine according to designed patterns and undertake all basic operations of seaming
dying and boarding.
Detach the finished product off the machine The sock knitter must know:
Machine and parts, accessories and its functions
Pattern setting up and operational procedures of knitting machine
OH&S regulations regarding knitting machinery operations
Quality control aspects in knitting socks
Common maintenance and troubleshooting techniques
Range Statement
This is applicable to skilled person who know how to operate the knitting machines, set frames according to design and color combinations from the available raw material. The range of products varies from different sizes of socks and different design. Knitted gloves and caps are not included here.
Competency Unit: TSM- 05 Finish and Pack the Product
This unit covers techniques for finishing the product and packing it properly to make it attractive for the customers and to achieve the competency the following needs exhibition:
Segregating finished socks properly
Clear segregated items of projecting fibers and are steamed and dried.
Identify proper packing material and develop appropriate design for packing
Packing Segregated socks according to quality, size, design
Tagging socks properly with description and price
Evidence of Performance
Indicators of competence are as follow:
Quality wise segregation is done
Sock are prepared for packing after cutting projecting fibers, steaming and drying
Finished product is packed in style with tagged price and description and placed in cartons
Essential Skills and Knowledge
The skills set and knowledge required to achieve competency is as:
Segregate the finished socks according to quality, size, design and color
Steam, dry and pack the finished products
Prepare the appropriate tags carrying description and packs
Stock the socks properly
Sorting and segregation techniques and criteria
Cleaning techniques( removing projections, steaming and drying)
Product presentation techniques i.e. different packing designs
Hosiery storage techniques and precautions for safe storage
Range Statement:
This competency is meant for middle level worker with ability for segregation on the basis of quality and then removing imperfections before steaming and drying for packing. This involves proper designing of the packing material and putting into cartons for onward marketing. This competency does not other products like gloves and woven caps.
International Labour Organization – GE4DE Project
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COMPTENCY STANDARDS
FOR
TIE&DYE: June 2011
DACUM PANEL
Mr. Seerat Fatima
Mr. Naushin Azam
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION
(ILO)
ISLAMABAD, PAKISTAN
International Labour Organization – GE4DE Project
13
0
FOREWORD
International Labour Organization – GE4DE Project
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COMPETENCY MAP
for
TIE& DYE TRADE
TT&D-01 Participate
Effectively in Workplace
Communication
TT&D--02 Work in
Teams
Basic
Competencies
TT&D-04
Undertake
Practical Tie
work
TT&D-05
Undertake
Practical
Dye Work
TT&D-06 Finish
and Pack the
Product
TT&D-07
Market the
product and
develop
market
linkages
Core Competencies
TT&D-03 Select
and Procure Raw
Material
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COMPETENCY UNITS’ DESCRIPTION
International Labour Organization – GE4DE Project
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Competency Unit: TT&D -01 Participate Effectively in Workplace Communication
A worker in Tie& Die business should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey messages clearly and to respond to team members’ queries promptly.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range statement:
A worker in the tie& die business undertaking environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit TT&D -02 Work in Teams
A worker while doing tie & dye business/service is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
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Active and positive participation in a team activities to complete the assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in sock making process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Understand the team building process
Team building exercises
Communication process
Conflict resolution techniques
Range Statements:
A worker, in the tie & dye business/service, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the enterprise. He must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standard.
Competency Unit TT&D: 03 Select and Procure Raw Material
This unit covers the selection of raw material i.e. threads and fabric along with selection of coloring pigments/ dyes according to the type of fabric and pattern and involves the following performance for competency achievement:
Recognize and identify different quality dye inks
Identify different fabric types with respect to its characteristics
Purchase inks is according to the requirements of type of work
Adopt standard operating procedure for procurement of all these dying materials
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Evidence of Competency
Competency in selection and procurement of raw material for Tie& Die can be indicated from the following:
Proper raw material fibers , coloring pigments/dyes , according to requirements is selected and procured
Standard operating procedure are adopted in procurement
Essential Skills and Knowledge
The following set of skill and knowledge is needed for competent performance: Being able to
Identify quality equipments &tools
Procure fine Equipment, tools and materials
Estimate and procure correct quantity of material for the dying cloth /fabric
manage these procurement within budget Knowledge about the following help attain the competency:
Different colors/dyes available in the market and its suitability to different fabrics
quantity requirements of dye colors
Analysis of local market for dye/ color pigment for cost effective decision
Range Statement:
This competency can be demonstrated in Tie& Dye business/service to procure different materials like , Color types according to Fabric type, cotton, viscose, acetate, silk, wool, nylon, polyester, acrylics, blends of Polyester / cellulose and polyester /wool and with full regards to environmental hazard caused due to them. Follow standard operating procedure and can be performed by workers in middle level.
Competency Unit TT&D: 04 Undertake Practical Tie Work
This unit covers preparing suitable fabric by twisting it neatly so that patterns appear to be visible. This includes the following performances to be demonstrated:
Recognize fabrics and adjust it suitably to twist
Execute fabric twists with neatness and sharpness showing visible patterns
Complete the process without any damage to the fabric
Sample Identification
Evidence of Competency
The following indicators show achievement of the competency:
Suitable fabrics are selected for Tie making
Suitable design of twists are selected for tie
Twists are executed to the fabric with market pattern without damage
Essential Knowledge and Skills
Being able to :
Perform fabric twists according to dye design
make chunri pattern
Tie fabric in different patters according to customer need, double shade and multi shade
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Must have information about:
Theory of colors
Twisting techniques and processes
Uses of threads
Different materials used in the process
knowledge of recognition of sample from photographs
Tie according to double shade, multi-shade
Range Statement
This is meant for people skilled in executing twists and shading to develop different patterns for attractive designs in suits, scarves and ties and requires threads and some simple tools (needle) to produce these twists and patterns.
Competency Unit TT&D: 05 Undertake Practical Dye work
This unit involves dying of the fabric made into a Tie and being twisted with different patterns. The dying is done in a way to produce different shades and design that are attractive and appealing. This involves the following performances to achieve the competency in dying:
Recognizing different dye patterns
Ascertaining proportonation of different dyes to develop different dye designs neatly
Dye coloring pigments are mixed in proportion to achieve the desired shade
The process is implemented quickly with utter neatness without any damage to cloth
Evidence of Competency
The following indicates achievement of competency in dying:
Different patterns that are appealing and attractive are recognized
Color mix is prepared to match the desired shade of the pattern
Dying is completed with utter refinement
Essential Skills and Knowledge:
The following set of skills and needed knowledge enable one to achieve the competency: Being able to:
perform dye on the tie design
perform different cultural patterns, chunri etc
Mix colors, adjust temperature during dying according to fabric design
Perform single, double, only borders and multi-shading Have the knowledge of:
Mixing colors according to fabric and shade
Temperature adjustments for bringing up different shades
Dipping time of cloth in dye
Fuel stove/ burners operation and types
Range Statement
This competency involve specialized expertise in making different mixtures of dying pigments to achieve the desired shade on the tie twisted to some particular pattern or design. Temperature adjustment and time period for which tie will remain in mixture help achieve the desired color and shade. This is done with the help of simple tools like pan containing color mixture and heated to a desired temperature by a burner or stove for given period of time. This does not include automated
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machinery for dye and dwell simple on expertise of the dyer. It includes suits, scarves/dupatta and ties.
Competency Unit TT&D: 06 Finish and Pack the Product
This unit covers techniques for finishing the product and packing it properly to make it attractive for the customers. The following performances are needed for competency achievement:
Remove projecting threads from the finished products
Clean and iron-pressed finished products properly
Identify proper packing material
Tag products containing price and description
Evidence of Competency:
The following indicates achievement of the competency
Products are ready for packing after being cleaned and iron pressed
Product is packed in attractive designed patterns attached with price tag and description
Essential Skills and Knowledge
The following skill set and essential knowledge enable one to achieve the competency:
Cleaning the product and removing threads of the product without damage to the cloth
Operate cleaning tools properly and carry out the process carefully
Drying and packing the finished products
Creating an appealing package
General parameters and procedure of product finishing i.e. removal of threads
Dying processes and thread opening
Appropriate packing techniques, designs and materials
Range Statement
The dyed product is suitably treated and made up through drying and iron-pressing and then folded properly and into an attractive designed packing. Packing material and size suits whether tie, dupatta/scarf or a suit is being packed. All tools and equipments are used with due caution of safety.
Competency unit: TT&D-07 Establish Marketing Strategies and Develop market
Linkages
This is about undertaking marketing analysis to develop market trends and adopt proper marketing techniques for marketing through efficient communication and suitable display centers. The following activities are needed to be done with optimum efficiency:
Analyze existing markets and taking it as targets
Identify market trends for the current period and near future
Analyze properly competition in the market for positioning itself.
Being able to communicate and network with customers
Identify appropriate display centers for the product.
Evidence of Competency
The following indicators verify the competency attainment:
Current market trends in tie and dye business are portrayed and targets are set accordingly
Own position is scaled against competitors in the market
Network with customer is established
Appropriate display centers for the product are identified.
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Essential Skills and Knowledge
The following skills and knowledge enable one to perform competently in marketing of the embroidered products:
Make smart communication for marketing
Demonstrate negotiation skills intelligently
Exhibit products in the display centers
Disseminate information about the product
Stay polite in behavior while dealing with clients
Market Analysis techniques
Market Trends
Analysis of competition
Criteria for suitable locations for display centers
Copy Right issues regarding products
Range Statement
This part of ties& dye business deals with development of marketing strategies for the product through current market trends, positioning oneself in the competitive world and while making use of strong communication skill network with customers and clients. One important strategy is to locate sites for display centre. It also includes setting copy right issue regarding the product.
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COMPETENCY MAP
FOR
HAND EMBROIDERY - Ancient Knots: June 2011
DACUM PANEL Ms. Shaiyanne Malik Roma Yousif Khan Mrs. Mohsina Malik Ms. Khalida Brohi Ms. Saima Hassan Mohammad Qaddafi Soomro Sireet Fatima Naushin Azam
DACUM COORDINATOR Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION
(ILO)
ISLAMABAD, PAKISTAN
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FOREWORD
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COMPETENCY MAP
FOR
HAND EMBRIODERY
THE-02 Work in Teams
THE-01 Participate
Effectively in Workplace
Communication
THE-04
Prepare
Patterns and
Draw
Sketches
THE-05 Set-
up frames
and clamp
fabric in the
frame
THE-06
Undertake
Practical
Embroidery
Work
THE-07
Finish
and Pack
the
Product
Properly
THE-03Select
and procure
training
equipment
and material
Core Competencies
THE-08
Establish
marketing
strategies
and
Develop
Market
Linkages
Basic Competencies
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COMPETENCY UNITS DESCRIPTION
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Competency Unit: THE-01 Participate Effectively in Workplace Communication
The worker in embroidery enterprise should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey messages clearly and to respond to team members’ queries promptly.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range statement: A worker in the embroidery undertaking environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit THE-02 Work in Teams
A worker while doing embroidery business is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
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Active and positive participation in a team activities to complete the assigned tasks
Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in embroidery process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Understand the team building process
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the embroidery business, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the organization. He must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: THE-03 Select and Procure Raw Material
This unit covers the selection of raw material i.e. threads and fabric along with selection of needles according to the type of stitches and the frames for clamping the cloth to be embroidered. For satisfactory performance the following are essential:
Identifying appropriate type, color and quality of threads for embroidery
Identify and procure fabric type identified
Identify and select needle size according to the type of stitches
Selecting and procuring frames according to the requirements of type of work
Standard operating procedures are adopted for procurement
Evidence of Performance
The following means verify the competency:
Threads for embroidery and the fabric color procured match the desired specifications
Needle and frames selected are according to type of stitch and requirement of work
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Proper record of stock procurement and inventory management is maintained
Essential skills and Knowledge
The following skills set and knowledge is required for competent performance:
Identify the quality of equipment and procure fine and precise tools
Identify the correct quantity of material for the embroidery
Identify the correct quality of the material for the embroidery and procure all material within available budget
Specification of different tools and materials
Estimate of tools and materials for particular jobs
Information gathering sources of the market about the required materials and tools
Range Statement
The competency can be performed in a rural context and involve procurement of different materials for embroidery like thread types, Embellishment types, Frames sizes, Needle types and sizes and other related tools.
Competency Unit: THE-04 Prepare patterns and sketches
The unit covers the selection of market oriented patterns and designs and choosing appropriate stitches to produce the desired embroidered piece of cloth. The following competencies are needed:
Recognizing and identifying quality and currency of patterns in the market
Identifying the pattern and sketch according to the type of stitches
Preparing Ink for patterns
Demonstrating tracing techniques
Evidence of Competency
The following can verify the achievement of competency:
Market oriented patterns are selected
Designs/patterns are interpreted correctly into type of stitches
Appropriate inking mix is prepared for patterns
Sketch are correctly/proportionately traced on the fabric or cloth
Essential Skills and Knowledge:
The following skills sets and knowledge is required to undertake the competency properly:
Identify the quality of pattern and select patterns according to market needs
Identify the stitches to be worked on various patterns
Execute the design according to the pattern
Execute the pattern according to the design
Mastery in artwork
Introduce Innovative patterns
Different available patterns and designs in the market
Proper equipment for different type of art work
Market Analysis for ascertaining current trends in patterns and design
Range statement
The competency can be performed in a rural enterprise context and involve the interpretation of different patterns into sketch on the fabric and then stitches used to produce embroidery. These need to be done according to the current market trends along with innovative ideas presented and put to shape. The activity involves simple tracing materials and mastery in sketching.
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Competency Unit: THE-05 Set-up Frames and clamp fabric in the frame
The unit covers identification and selection of the appropriate type of frame and fixing the fabric into it. It also includes detaching fabric from the frame and needs the following to be performed for satisfactory results:
Identifying and selecting right size of frame for the fabric
Fixing fabric into to the frame
Detaching fabric from the frame safely without any damage to the work done
Evidence of Competency
The following means will verify the satisfactory performance of the competency:
Right quality and size of the frame is selected
Fabric is fixed properly into the frame
Embroidered fabric is detached from the frame without any damage to it.
Essential Skills and Knowledge
The following skills set and knowledge is necessary for acceptable performance:
Techniques for fixing fabric to the frame with appropriate adjustment of tension of the fabric with the frame and detaching the embroidered fabric from the frame
Adjust the damage done to the fabric
Different combinations of frame for the fabric and chosen patterns and designs
Techniques for fixing the fabric to the frame and its detachments
Techniques for repair work to the damaged work done
Range Statement
This includes clamping of the fabric into the frame and then detaching the embroidered fabric from the frame with all adjustments made to the damages during poor quality work. This is for skilled people in embroidery work and is enabled to make minor repairs and adjustments to the frame according to the job intended.
Competency Unit: THE-06 Undertake Practical Embroidery Work
This unit covers the interpretation of different patterns and designs and indentifying the stitches needed and then stitches are used to prepare the required designs while achieving neatness and fineness. This requires the following performances to the level of satisfaction:
Interpreting patterns and designs for stitches
Recognize different stitches needed for achieving the required design
Executing designs properly with neatness and fineness
Evidence of Performance
Patterns and designs are properly interpreted
Stitches involved are properly recognized and understood
Required designs are achieved
Essential Skills and Knowledge
The following necessary skills and essential knowledge are needed for efficient performance and embroider is able to:
Interpret stitches and sample from photographs of the designs and patterns
Demonstrate different tankas /stitches
Design different patterns
Identify tools used for those specific stitches
Different types stitches
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Colors combinations fitting well with fabric
Material knowledge
Different types of stitching tools
Range Statement
This competency can be demonstrated aptly provided the embroidery man is able to interpret the designs, assimilate the stitches needed to achieve the desired design and then actually execute the stitches by using different tools. All work is done manually using available tools and materials for work on suits, scarves and Duppatas and hand bags.
Competency Unit: THE-07 Finish and pack the product properly
This unit covers techniques for finishing the product and packing it properly to make it attractive for the customers. In order to achieve this competency the following performances are needed to be made:
Cutting threads of the finished products with care
cleaning, washing and iron pressing finished product properly
identifying proper packing material
Price tagging the products are tagged with description of price
Evidence of Performance
The following indicates achievement of the competency:
Projects threads of the embroidered product are cut carefully
Finished product is cleaned , washed and iron-pressed
Identify proper packing material and product is packed with price tag and description affixed.
Essential skills and Knowledge:
The following essential skill set and knowledge is needed to perform the role properly:
Clean the product and cut the projecting threads of the product
Steam, dry ,press and pack the finished products
Prepare appropriate tags
Creating an appealing package
Keep the tools clean and operational
Different cleaning agents according to the fabric
Appropriate packing techniques and various forms of packing
Steaming conditions i.e Temperature
Relevant information regarding product in booklet forms
Range statement
The competency involves semi-skilled worker to prepare the product for packing and adjust in appropriate packing along with price tags and product description. Products may range from suits ,dupatta ,scarves while using locally available steaming, drying and packing techniques
Competency Unit: THE-08 Establish marketing strategies and Develop Market
Linkages
This is about undertaking marketing analysis to develop market trends and adopt proper marketing techniques for marketing through efficient communication and suitable display centers. The following activities are needed to be done with optimum efficiency:
Analyze existing markets and taking it as targets
Identify market trends for the current period and near future
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Analyze properly competition in the market for positioning itself.
Being able to communicate and network with customers
Identify appropriate display centers for the product.
Evidence of Competency
Competency attained can be verified from the following:
Current market trends in embroidery are portrayed and targets are set accordingly
Own position is scaled against competitors in the market
Network with customer is established
Appropriate display centers for the product are identified.
Essential skills and Knowledge
The following skills and knowledge enable one to perform competently in marketing of the embroidered products:
Make smart communication for marketing
Demonstrate negotiation skills intelligently
Exhibit products in the display centers
Disseminate information about the product
Stay polite in behavior while dealing with clients
Market Analysis techniques
Market Trends
Analysis of competition
Criteria for suitable locations for display centers
Copy Right issues regarding products
Range Statement
This part of the embroidered product deals with development of the marketing strategies through current market trends, positioning oneself in the competitive world and while making use of strong communication skill network with customers and clients. One important strategy is to locate sites for display centre. It also includes setting copy right issue regarding the product.
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COMPETENCY STANDARDS
FOR
CHARSADDA KADDAR WEAVING: June 2011
DACUM PANEL
Mr. khalid Jan Mr. Bilal yar Muhammad Mohammad Nazeer Wazir Ejaz Muhammad
DACUM COORDINATOR
Dr. HAZRAT HUSSAIN
COMPETENCY BASED CURRICULUM DESIGN
Promoting Gender Equality for Decent Employment
(GE4DE)
INTERNATIONAL LABOUR RGANISATION
(ILO)
ISLAMABAD, PAKISTAN
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FOREWORD
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COMPETENCY MAP
for
WEAVING KADDAR CLOTH
KS-02 Work in Teams KS-01 Participate in
workplace
communications
Basic
Competencies
KS-05 Procure
Raw Material
KS-06 Maintain
stock/Inventory
KS-08 Weave
Fabric According to
Design
KS-09 Dye the
Fabric
KS-10
Finish the
Product
KS-12Undertake
Maintenance &
Repair of Tools and
Equipment
KS-07 Set up
Frame for
Design
KS-11 Package
the Product
Core Competencies
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COMPETENCY UNITS’ DESCRIPTION
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Competency Unit: TCK-01 Participate Effectively in Workplace Communication
The worker in Kadder weaving activity should possess requisite communication skills to be able to interact with other coworkers, management and customers effectively for transmittal of information and receipt of instructions, interpreting drawings and implementing these in the process. The worker is supposed to demonstrate the following:
Communicating clearly within the norms, rules and regulations of the workplace/enterprise while interacting with team members, management and customers.
Applying verbal and non-verbal communication skills effectively to convey the messages clearly and to respond to team members’ queries.
Receiving and reporting Information promptly and correctly in line with enterprise procedures both in written or oral form
Using appropriate workplace language and related technical vocabulary
Handle customer complaints, evaluation and recommendations
Evidence of Performance:
Effective communication at the workplace can be evidenced from the following:
Work related instructions /specification are understood and interpreted correctly and properly translated into work processes or job performed.
Job related reports are generated and communicated properly
Norms, values, rules and regulations of the organization are looked after while interacting with the team members, management and customers.
Demonstrate the use of workplace vocabulary
Critical Skills & Essential Knowledge:
To demonstrate competence, evidence of skills and knowledge in the following areas is required:
Effective communication skills including both verbal and non-verbal - i.e. body language while using work related vocabulary during conversations
Communication in local and national language
Report are generated with clear understanding
Interpret and follow instruction in work process implementation
Demonstrate time management skills in processing information
Work place and profession related vocabulary
Communication process and routes
Communication barriers
Selling/up-selling techniques and paper work
Conflict resolution
Organizations’ norms and regulations
Range statement:
A worker in the Kaddar weaving environment is supposed to receive and deliver clear information to coworkers in both local and national language and communicate with supervisors through reporting while taking care of the work related vocabulary and organizational norms , regulations and code of conduct. Also follow properly the occupational health and safety regulations.
Competency Unit TCK-02 Work in Teams
A worker , in the Kaddar weaving business, is supposed to team up with the coworkers in the performance of different jobs while taking care of group norms, ethics and rules of business and at the same time coordinate their efforts in different roles to enhance productivity and mutual well being. To perpetuate teamwork the worker is supposed to demonstrate:
Active and positive participation in a team activities to complete the assigned tasks
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Interacting with team members under the set norms and social taboos of the organization and local culture
Observing fast and free communication among group members
Following designated work plan for the job while covering up fellow workers’ deficiencies and weaknesses.
Evidence of Competency:
As evidence of demonstration of effective teamwork in Kaddar weaving process may include meetings of all targets well in time qualitatively and quantitatively without any conflict among workers. The following indicators may be observed:
Achievements are celebrated together
Failure after honest efforts are taken as a collective challenge
Critical Skills & Essential Knowledge:
For a worker to fit into a team and become an active contributor to collective productivity he must be able to utilize his skills and knowledge to:
Recognize team role and scope
Identify own role and responsibility within team
Work as a team member
Buy- in the organization culture and norms in true spirit and letter
Understand team structure, objectives and different roles important to the jigsaw puzzle of effective team
Group planning and decision making skills
Understand the team building process
Team building exercises
Communication process
Conflict resolution techniques
Range statements:
A worker, in the Kaddar Weaving Industry, must be able to socialize itself with other team members while remaining sensitive to the cultural values, social norms, religious affiliations and gender balance issues while contributing towards to the productivity of the organization. He must be able to work in a competitive environment without losing temperament with full regard to standard operating procedures and workplace related hygienic standards.
Competency Unit: TCK-03 Procure Raw Materials
This cover procurement and selection of raw material for weaving special Charsadda Kaddar while keeping in view the desired specification for quality of the raw material being provided by authorized suppliers. To satisfactorily perform this activity the following indicators must be performed properly:
Identifying suppliers with reliable supply record
Establishing and communicating specification of different raw materials to suppliers
Selecting raw material according to the require specifications
Standard Operating Procedures adopted in procurement
Evidence of Performance
The following indicators need to be checked for adequacy of performance:
List of pre-qualified suppliers
Specifications already established for each raw material
Material procured are according to specifications
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SOP is adopted in procurement.
Essential Skills and Knowledge:
The essential skill set and knowledge required competency is as follows:
Ability to recognize and select the required yarn.
utilize different thickness of yarn as per requirement
Knowledge of the raw material quality and according to the specification
Ability to recognize different dyes ( Natural and Chemical), detergents
Update about the market prices of different materials
Varieties of wool and yarn
Specifications of different type of yarns
Different natural and chemical Dyes and detergents
Standard operating procedures (SOP) for procurement
Range Statement
Kaddar weaver is required to intelligently specify the requirements for it yarn, its thickness and quality and about the different dyes and detergents to be used apart from selecting reliable supplier and following the standard operating procedures.
Competency Unit: TCK-04 Maintain Stock/ Inventory
This unit covers demonstration of ability in maintaining proper inventory of raw material and other supplies with the following as indicator of performance:
Maintaining the stock in proper condition with respect to safety against damages from different sources i.e. dampness, heat etc
Maintaining stock according to the manufacturing capacity.
Recording Inventory in the stock register
Evidence of Performance
Performance can evidenced from the following indicators:
Safety is afforded to staff in respect of protection from dampness and excessive heat
Sufficient stock according to the manufacturing requirement is available
Stock register is updated regularly
Essential Skill and knowledge
The following skills and knowledge is required to attain competency:
Ability to maintain stock register and inventories
Issue raw material properly
Placement of stock according to their nature and with regard to its safety from damages
The knowledge to be attained:
Inventory book maintenance techniques for entry into stock and issue of material supply
Proper stocking techniques of different materials
Range Statement
This competency can be demonstrated in a real stock maintenance situation i.e. procurement of raw material and issue to the weaving section under proper/ standard entry methods and at the same time all measures are taken for safe storage of the all the raw material i.e temperature and humidity and protection from rain. This is for middle level workers and is applicable to small enterprises.
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Competency Unit: TCK-05 Set-up Frames for Design
The unit is about different techniques to set up the frame according to given design of the cloth and other fabrics in a manually operated loom. This competency needs the following performances:
Frame is assembled according to the design and required pattern
Different parts of looms are checked and found fit for assembling in the frame
Evidence of Competency
As evidence of competent performance the following indicators can be observed:
Frames are adjusted according to the size of the fabric to be produced
Designs are interpreted and pattern is developed/ set accordingly with sequence of yarn by color and density
Frame is fitted into the loom assembly
Essential Skills and knowledge
The loom operator must possess the following skills and knowledge to be able to:
Set up the pedals operation with proper and required rotations
Apply general techniques for understanding and interpreting different designs
Increase and decrease the frames as per design and patterns
Trouble shoot operational difficulties
Different combination of the size of the assembly of loom i.e. length and weight of the frame
Different setting arrangement of the frames according to given designs
Common operational tips of the power looms
Range Statement
A power loom operator is required to set the frames according to the given design with use of different parts of the frame and set the yarn in desired color combination and then fit the frame into the hand loom assembly. The pedal is adjusted according to ease of operation by weaver. This is applicable for hand looms and power looms are excluded in this context.
Competency Unit: TCK-06 Weave Fabric According to the Design
The unit covers different techniques for weaving the fabric for use as cloth, dupata or shawls in the looms with different designs and involves the following competencies to be performed:
Warping of yarn is done properly.
Headling, reeding and fixing the bobbin is done according to required design.
Operating the loom for weaving the cloth in proper order
Evidence of Competency
The following indicates achievement of the competency:
Warping, headling, reeding and fixing is done according to desired design
Shawl/cloth weaved according to the design
Loom is being operated in proper order
Essential Skills and Knowledge
In order to carry out the weaving process properly the following skills and knowledge areas are needed:
Operate the loom: o Reeling the yarn o Shift the yarn on warping roll o Warping the yarn according to the according to the size required o Headling the yarn with the help of needle
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o Reeding the yarn with the help of needle o Fixing yarn with cloth beam o Filling the bobbin with weft. o Paddling according to the design
Read, interpret and make different designs
Type of hand looms and its parts
Weaving processes
Range Statement
Cloth weaver in the power looms is supposed to master the operation of the looms in correct order with use of the hands, legs and of course mind. He must take care for all the protective equipments and should be able to stay within OH&S regulations. This is applicable only to hand looms and powered looms are not taken care of.
Competency Unit: TK-07 Dye the Fabric/cloth The unit covers different techniques for dying a woven fabric to the required color/ dye and requires the following competencies to be demonstrated:
Preparing color for dye in required quantity.
Preparing different combinations of color (natural and chemical)
Dying fabric according to the required color.
Evidence of Competency
The following can be verified for competency attainment:
Dye of the required color (combinations)is prepared
Fabric is dyed in required color
Essential Skills and Knowledge
The following skills and knowledge is needed to attain competency:
Color preparation skills o Check the product to become chemical free o Select quantity of the color for appropriate shade(light or dark) o Mix colors in appropriate proportions
Boiling period for properly dying the product
Usage of appropriate chemical and other elements in case of chemical dye
Knowledge about available natural and chemical colors
Side effects of different colors (natural and chemical)
Knowledge about different combinations of colors and required temperature conditions and duration
OH&S regulations regarding color pigments handling
Range Statement
This competency is meant for middle level workers and are supposed to master the skills in making dyes of different color combinations and at the same time observe OH&S regulations regarding handling of coloring pigments and heating pans for dying to ensure personal safety. Everything is done manually and no automatic apparatus is used for dying. The dye may range from natural to chemical based.
Competency Unit: TCK-08 Finish the Woven Fabric
The unit covers conditioning and finishing the fabric to make it ready as a final product and include proper felting after being maintained at certain temperature. The following performances are needed to be demonstrated for proper finishing of the fabric:
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Preparing hot water for felting to the required temperature.
Felting the product properly
Finishing the product according to desired specifications
Evidence of Competency
Satisfactory performance can be evidenced from the following:
Water mixture is maintained at proper temperature for felting
Felted product can be checked for quality
Product is conditioned according to specification
Essential Skills and Knowledge
Essential skills and knowledge that enable achievement of the competency are as follows:
Cutting the product according to the sizes by cutting extra portions of yarns/fabric
Making knots at the edges
Felting the product
Iron Pressing skill for the product
Different felting processes
Different conditions of felting i.e. time of felting for different products and temperature of water for felting
Range Statement
The worker engaged in kaddar weaving is supposed to be able to felt and condition the fabric while using hot water maintained at appropriate temperature and then after setting the edges( extra cutting and making knots) the cloth is iron pressed . For felting the cloth can be operated manually or may be powered by electricity.
Competency Unit: TK-10 Package the product
This unit covers about folding the finished fabric and packaging the product in a presentable shape for marking. The competency involves the following to be demonstrated:
Checking that the product is folded properly before packing
Packing shawls in required packages
Packing cloths & dupata in a required package
Labeling all products properly
Evidence of Competency
The competency can be verified from the following:
Shawls and other products are in proper folded form
Packing done is dignified and attractive
Price tags and labels are attached
Essential skills and Knowledge
The following skills and knowledge is necessary for undertaking activity competently:
Folding the shawl/cloth properly
Covering the shawl/cloth
Pasting the plastic bag
Packing in the cartons
Different folding techniques
Information about the orders
Packaging process
Knowledge about the size of package
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Range Statement
The person engaged in packing is to be able to fold the cloth properly, pack into proper plastic bags or other material and then stuffing it into cartons properly. The product ranges from colthe, dupata and shawls. All activities are done manually
Competency Unit: TK-10 Undertake Maintenance and Repair of Tools and
Equipment
This unit covers common techniques for routine maintenance of different tools and equipment as well as simple trouble shooting in a hand operated loom for weaving Kaddar and similar products. For competent performance the following are needed to be demonstrated:
Keeping the tools and equipment in working conditions due to routine maintenance
Handling common trouble shooting when arise
Evidence of Competency
The following indicators show efficiency of routine maintenance and troubleshooting:
Loom and related machines are in working order
Damaged tools and parts are repaired amicably
Essential Skills and Knowledge
For effective maintenance and troubleshooting the following essential knowledge and skills are needed:
Keep all tools of hand looms operational
Maintain the weaving frame assembly in proper order
Operate and maintain the shuttle key(Chabi)
Use wood working tools to repair and or make common tools and pieces
Knowledge of the suppliers from where the tools are available
Over all knowledge about the frame and functions of every tool of loom
Maintenance techniques and methods
Range statement
A traditional cloth weaver is supposed to make use of common tools for repair and maintenance of loom, frames and felter’s parts and keeping them in working order. Some time replacement of some parts is also recommended. This can be performed in hand weaving looms context to weave traditional cloth.
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