COMPENDIUM COMPETENCY STANDARDS · COMPENDIUM COMPETENCY STANDARDS Contains Standards On Fish...

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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

Transcript of COMPENDIUM COMPETENCY STANDARDS · COMPENDIUM COMPETENCY STANDARDS Contains Standards On Fish...

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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

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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

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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

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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

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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

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FOREWORD

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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

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COMPETENCY UNITS DESCRIPTION

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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

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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

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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

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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

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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.

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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.

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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

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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.

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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

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FOREWORD

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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

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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

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FOREWORD

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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

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FOREWORD

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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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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

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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.

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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.

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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

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FOREWORD

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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

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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:

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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.

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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

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FOREWORD

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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

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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.