St. Therese - MTC Colleges
Assessment Center

St. Therese - MTC Colleges is authorized by the Technical Education and Skills Development Authority to conduct the process of competency assessment for persons/ candidates applying for certification.

St. Therese-MTC Colleges, La Fiesta Site is a TESDA Accredited Assessment Center offering Food and Beverage Services NC II, Housekeeping NC II, Housekeeping NC III, Housekeeping NC IV, Cookery NC II, Ship’s Catering Services NC I (MESSMAN) and Ship’s Catering NC III (Ships Cook) Competency Assessment Programs. The school aims to provide quality assessment under the tourism, hospitality and maritime sector to address the needs of the local, regional, national and international community through portfolio and skills-based assessment guided by desirable Filipino values and global standards.

A successful candidate who demonstrates competence in all units of competencies which are included in a specific qualification earns a National Certificate (NC). This certifies that the candidate has assimilated local industry standards and global skills competencies as identified in the Technical Education and Skills Development Authority (TESDA) Training Regulations.

Vision

St. Therese-MTC Colleges Assessment Center provides excellent assessment programs to address the needs of local, regional, national and international community through portfolio and skills-based assessment, which are guided by desirable Filipino values and global standards.            

Mission

St. Therese-MTC Colleges Assessment Center shall specifically provide for the assesses and the community excellent assessment programs under a competency-based system through:

         a) Globally competitive assessment by providing excellence in terms of administration, assessor, library, laboratory and facilities.

Goal

To provide quality assessment through excellence in terms of administration, assessor, library, laboratory and facilities.

List of Programs

Food and Beverage Services NC II

Food and Beverage Services NC II qualification consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities. To attain the National Qualification of Food and Beverage Services NC II, the candidate may apply for assessment in any accredited Assessment Centers, and must demonstrate competence in all units/clusters of core units of the Qualification.

A person who has achieved this qualification and awarded National Certificate (NC) is competent to be employed as Waitstaff or Food and Beverage Service Attendant.

Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • Certificate of Training related to qualifications applied for
Housekeeping NC II

Housekeeping NC II qualification consists of competencies that a person must achieve to prepare guest rooms, clean public areas and equipment, provide housekeeping services, provide valet services, handle intoxicated guest, and laundry linen and guest clothes to a range of accommodation services.

To attain the National Qualification of Housekeeping NC II, the candidate may apply for assessment in an accredited Assessment Centers, and must demonstrate competence in all units/clusters of core units of the Qualification.

A person who has achieved this qualification is competent to be employed as a Junior Cleaner, Assistant Cleaner, Assistant Public Area Cleaner, Cleaner, Public Area Cleaner, Attendant, Room/Cabin Attendant/Room Maid, Laundry Attendant, Housekeeping Attendant and Butler.

 

Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • Certificate of Training related to qualifications applied for
Housekeeping NC III

The HOUSEKEEPING NC III Qualification consists of competencies that a person must achieve to deliver and supervise housekeeping service operations in tourism and hospitality related enterprises.

A person who has achieved this Qualification is competent to be a Housekeeping Supervisor, Public Area Supervisor, Linen/Uniform Supervisor, Laundry Supervisor or Floor Supervisor.

 

Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • Certificate of Training related to qualifications applied for
Housekeeping NC IV

The Housekeeping NC IV Qualification consists of competencies that a person must achieve to manage a team of housekeeping and laundry service staff for guests in hotels, motorist inn, restaurants, clubs, canteens, resorts, luxury liner and other establishments offering housekeeping services within the company’s established standards. Specifically, it includes competencies on planning and scheduling routine maintenance, repairs of physical assets; planning and managing housekeeping services for guests; managing lost and found procedures; managing inventory, storage and issuance of linen and uniform; and managing laundry/valet service. A person who has achieved this Qualification is competent to be a Housekeeping Assistant Manager, Housekeeping Manager, Head Housekeeper, Assistant Housekeeper Administrator, Assistant Executive Housekeeper and Laundry Manager.

 

 Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • Certificate of Training related to qualifications applied for
Cookery NC II

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities.

A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry or in the Hot Kitchen Section as Cook or Commis or Assistant Cook.

Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • Certificate of Training related to qualifications applied for
Commercial Cooking NC III

The COMMERCIAL COOKING NC III Qualification consists of competencies that a person must achieve to plan, prepare and present various hot and cold products, including specialized food items, specialty cuisines and quantity foods and supervise a small team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards.

A person who has achieved this Qualification is competent to be a Chef de Partie or Head Chef.

 

Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • Certificate of Training related to qualifications applied for
Ship’s Catering Services NC I (Messman)

This course is designed to enhance the knowledge, skills and attitudes of Stewarding in accordance with industry standards. It covers core competencies such as perform mess hall service, perform housekeeping service and providing assistance in receiving and storing provision and supplies.

This course is also designed to enhance the basic and common knowledge, skills and attitudes of an individual in the field of stewarding. To obtain this, all units prescribed for this qualification must be achieved.
A person who has achieved this qualification is competent to be a Messman.

 

Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • Certificate of Training for those who completed the Course in Ship’s Catering Services NC I or Seafarer with a minimum of 6 months relevant sea service experience as Messman
Ships’ Catering NC III (Ships Cook)

Requirements

  • Application Form and Self-Assessment Guide (c/o Assessment Center)
  • Birth Certificate in NSO Security Paper
  • Pictures: 4 pcs. colored, passport size (3.5cm by 4.5cm)
  • For Written Exam only:
    • Certificate of Training for those who completed the Course in Ship’s Catering NC III
    • Valid/unexpired Commercial Cooking NC III or Cookery NC II
  • For Portfolio only:
    • Valid/unexpired Ship’s Catering NC III or Commercial Cooking NC III or Cookery NC II
    • Seafarer with a minimum of 3 months relevant shipboard experience as Cook/Asst. Cook/Catering Personnel
  • For Written Exam and Demonstration:

Certificate of Training for those who completed the Course in Ship’s Catering Services NC II or Commercial Cooking NC III or Cookery NC II but are not National Certificate holder of the said qualification

GALLERY