Module 9 - NC II - Practicing Entrepreneurial Skills in The Workplace
Module 9 - NC II - Practicing Entrepreneurial Skills in The Workplace
Acknowledgements
Education Development Center (EDC) would like to thank the staff of the USAID Opportunity
2.0 Program, Philippines local team, and the Technical Education and Skills Development
Authority’s (TESDA) National Institute for Technical Education and Skills Development (NITESD)
through its Curriculum and Training Aids Division (CTADD), whose invaluable insights guided the
adaptation of this curriculum.
Opportunity 2.0 aims to provide opportunities for second-chance education for vulnerable out-
of-school youth (OSY) by collaboratively working with TESDA in strengthening its technical
education and training systems to develop, deliver and monitor workforce readiness and
technical-vocational training programs that will prepare large numbers of out-of-school youth
to transition to further education and training, immediate jobs and self-employment
opportunities. In line with this objective, Opportunity 2.0 has developed the Work Readiness
Modules on 21st Century Skills modules which are appropriate for self-directed learning or
modular learning delivery.
The 21st Century Skills Curriculum is an adaptation of EDC’s globally recognized Work Ready
Now. The curriculum addresses the TESDA Amended Competency Standards for Basic
Competencies Integrating 21st Century Skills which were promulgated on July 9, 2019.
This content may not be produced without the permission of Education Development Center or the United States
Agency for International Development.
This curriculum is made possible by the generous support of the American people through the United States
Agency for International Development (USAID). The contents are the responsibility of Education Development
Center, Inc. and do not necessarily reflect the views of USAID or the United States Government.
EDC 43 Foundry Avenue Waltham, MA 02453 Education Development Center (EDC) is a global
nonprofit that advances lasting solutions to improve
Contact: [email protected] education, promote health, and expand economic
opportunity.
Phone: 617-969-7100 Since 1958, we have been a leader in designing,
implementing, and evaluating powerful and innovative
programs in more than 80 countries around the world.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Table of Contents
Summary of Learning Outcomes ............................................................................................. 4
Module Overview ................................................................................................................... 4
SESSION 1: Apply Entrepreneurial Workplace Best Practices ................................................... 6
Activity 1: Introductory Activity & Learner’s Reflection ............................................................. 7
Activity 2: Quality Standards in the Workplace ........................................................................ 11
Activity 3: Cost-conscious Habits in Utilizing Resources ........................................................... 14
SESSION 2: Communicating Good Entrepreneurial Practices in the Workplace ...................... 18
Activity 4: Communicating Good Entrepreneurial Practices .................................................... 19
SESSION 3: Implementing Cost-Effective Operations ............................................................. 24
Activity 5: Being Efficient in the Workplace ............................................................................. 25
Activity 6: Being Careful with Resources .................................................................................. 27
Activity 7: Entrepreneurial Characteristics in the Workplace .................................................. 29
SESSION 4: Review & Assessment ......................................................................................... 39
Activity 8: Practicing Entrepreneurial Skills & Learner’s Reflection ......................................... 39
Activity 9: End of Module Assessment ..................................................................................... 44
Key to Correction .................................................................................................................. 48
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Module Overview
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Written Assignments
Please complete all written work in the module. Your skills in this module will be evaluated
through the following outputs:
Skills Demonstration
The following activities are intended to help you develop the skill that this module is written
for:
❑ Let's Apply: Work-based Learning Activity - Interviewing a Business Owner (Activity 8)
❑ Let's Apply: Practicing Entrepreneurial Skills in the Workplace (Activity 9)
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Performance Criteria:
1.1 Good practices relating to workplace operations are observed and selected
following workplace policy.
1.2 Quality procedures and practices are complied with according to workplace
requirements
1.3 Cost-conscious habits in resource utilization are applied based on industry
standards.
1. Quality standards are the expected level of quality for the products or services a
business sells.
2. Setting and meeting quality standards, and monitoring quality, helps a business gain
and keep customers.
3. Cost-conscious means being aware that everything has costs, and not being wasteful
with resources. It also means not spending money unnecessarily.
4. Employees can be cost-conscious by paying attention to details and not wasting time
or resources.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
In this module you will learn the knowledge, skills and attitudes required in applying and
communicating entrepreneurial best practices in the workplace, as well as implementing
cost effective operations.
You are also expected to conduct an actual interview with a business owner to learn how
to be judicious in utilizing workplace resources.
To determine the level of your understanding and appreciation of this course, will do two
learner’s reflections, one each at the start and end of the course, as well as a short, 10
question post-module assessment.
This module will have a total of 4 hours actual learning activities, this depends on your
pace and eagerness to learn, pursue and finish the module.
This is not a test, but is a way for you to see what you already know or do not know about the
topics. You will read a skill that is listed in the left column. Think about yourself and your
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experience. Then read the statements across the top. Check the column that best represents
your situation. The results will help you and your teacher know which topics may require more
time, effort and guidance.
Ito ay hindi pagsusulit. Ito ay isang paraan upang malaman mo ang iyong kaalaman, kasanayan
o kakayahan tungkol sa paksang ito. Basahin mo ang mga kaalaman, kasanayan o kakayahan
na nakalista sa kaliwang hanay. Magbalik‐tanaw sa iyong sarili at mga karanasan. Basahin ang
lahat ng mga pangungusap at i‐tsek ang sagot na naaangkop sa iyong sitwasyon. Ang iyong
kasagutan ay magiging gabay mo at ng iyong guro sa pagpapalawak ng iyong kaalaman
tungkol sa paksang ito.
My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot of
any experience experience experience
Kaalaman, kasanayan at kakayahan experience doing this doing this doing this.
doing this.
Mayroon Mayroon akong Marami akong
Wala akong akong karanasan sa karanasan sa
karanasan sa kaunting paggawa nito paggawa nito
paggawa nito karanasan sa
paggawa
nito
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot of
any experience experience experience
Kaalaman, kasanayan at kakayahan experience doing this doing this doing this.
doing this.
Mayroon Mayroon akong Marami akong
Wala akong akong karanasan sa karanasan sa
karanasan sa kaunting paggawa nito paggawa nito
paggawa nito karanasan sa
paggawa
nito
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot of
any experience experience experience
Kaalaman, kasanayan at kakayahan experience doing this doing this doing this.
doing this.
Mayroon Mayroon akong Marami akong
Wala akong akong karanasan sa karanasan sa
karanasan sa kaunting paggawa nito paggawa nito
paggawa nito karanasan sa
paggawa
nito
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
Imagine that you are working as a Cashier at the Arya Snack House Company, a
successful micro-enterprise selling various snack items with branches in front of 2 high
schools in your city.
You are excited because the end your 6-month probation period is fast approaching, and
you are hopeful that you will become a regular employee in the company.
You received a letter from the owner herself, Arya, thanking you for your hard work and
being a positive contributor to the company.
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Arya believes that quality comes from good customer service, good tasting food, and not
wasting food or other resources. She asks you to rank the list below in order of 1) most helpful
practice for quality to 3) least helpful practice for quality. See the example, and then check your
answers with the Key to Correction at the end of the module.
Example:
3 Ignoring the customer until you are ready to take their order
Greeting the customer right away, even if you are busy, and telling them you will be
1
with them soon
Keeping the kitchen tidy by putting ingredients away when they not in use
Keeping the kitchen tidy by putting ingredients and cooking tools away when not in
use
Keeping the kitchen clean by wiping down the counters, washing dishes, and putting
ingredients and cooking tools away when not in use
Cooking the food as fast as possible, even if burns and the customers complain
Cooking the food quickly but carefully and following instructions for the order
Cooking the food without paying attention, making a mistake, and having to start
over, taking a lot of time and wasting food.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Can you think of other ways employees at Arya’s Snack House Company could ensure
high quality food and customer service? How can Arya’s employees ensure they do not
waste resources like food? Write your answers below:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
Read the proverb: “Ang taong masinop kahit barya ay binibigyan ng halaga”. (A person
who is frugal, values even the smallest penny).
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Arya told you that the company is looking for a new supplier of 100 Burger Buns per day at a
lower cost. Arya provided you with these 2 options and she asked for your recommendation.
Remember! Your recommendation may help you get that Regular Job at the Arya Snack House.
You can check your answer with the Key to Correction at the end of the module.
Supplier A: Supplier B:
Burger Bun Cost is P5.5 each Burger Bun Cost is P4 each
Free Delivery Delivery Cost P100 per 100 buns
Good Quality Good Quality
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Performance Criteria:
2.1 Observed good practices relating to workplace operations are communicated to
appropriate person
2.2 Observed quality procedures and practices are communicated to appropriate
person
1. Observing, discussing, and sharing ideas about how to improve the quality of the
products or services is everyone’s responsibility.
2. Ideas and feedback can be shared in writing, or verbally. If done in writing, a memo is
often a short and effective way to give feedback.
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Objectives:
Think back to your module on communications. What are some ways to share information
or feedback with others? What tips can you give other employees at Arya’s Snack House
Company?
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
She would like to receive written feedback in the form of a memo. In one of your chats with
your fellow staff, you were able discuss and agree on some good items for feedback:
1) All staff and the owner have clear communication lines and protocols.
2) Arya has full trust and confidence in you and your fellow staff that you will bring out
your best work every time you put on those work uniforms.
3) There is no written operations manual that includes quality standards for staff to refer
to if they have questions and Arya is not available.
4) Customers like the food and customer service
5) The store facility, equipment and utensils, including uniforms are neat, organized and
well-maintained
6) Most, but not all, of the staff are careful to turn off any lights or electrical devices off
when not in use.
Why do you think it is important that employees have the opportunity to give feedback
to the owner of the business?
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
As requested by Arya, write your memo with feedback on 2-3 aspects that are working well,
and 1-2 that need improvement. Please use the space provided and fill in the blank areas.
To: Arya
From: _____________________
Date: _____________________
Subject: Feedback on the Snack Shop
Congratulations on a strong and successful business, Ms. Arya. The following aspects are
working well:
• ______________________________________________________________________
• ______________________________________________________________________
• ______________________________________________________________________
• ______________________________________________________________________
• ______________________________________________________________________
Thank you for the opportunity to provide these comments. If you would like to discuss them
further, please let me know.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Congratulations! Now you are ready to move to Session 3: Implementing Cost Effective
Operations.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Performance Criteria:
3.1 Preservation and optimization of workplace resources is implemented in
accordance with enterprise policy
3.2 Judicious use of workplace tools, equipment and materials are observed according
to manual and work requirements.
3.3 Constructive contributions to office operations are made according to enterprise
requirements
3.4 Ability to work within one’s allotted time and finances is sustained.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
Congratulations! Arya the snack house owner informed you that you are now a regular
employee. In the next year, Arya will be opening another 2 branches of her snack house company
and she needs your support to achieve this. She is very proud that you have been a positive
contributor to the success of her company since you arrived 6 months ago.
This week, Arya requested that you work closely with her over the next few months to improve
the efficiency of the Snack House. She also shared that she was able to attend a training for
business owners wherein she learned about the Optimization and Work Efficiency.
Optimization means to make the best possible use of something. If you want to optimize the
storage capacity of the refrigerator, you stop using cellophane to pack batches of French fries,
and instead use a plastic container box with a measuring cup. This can save space for storage and
time in taking out the fries.
Efficiency is a result of optimization. In general, something is efficient if nothing is wasted and all
processes are optimized. For example, you can only cook 10 batches of fries using the cellophane
method as stated above. After changing your practice to using a big box and container cup, you
increase the number of cooked batches to 15 in the same amount of time: that is called Efficiency.
You are using the same amount of one resource (i.e., time) to produce more goods to sell.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Think or reflect:
If you were being asked by a business owner to help him or her, why do you think it is important
that you know about optimization and efficiency?
Aside from practicing optimization and efficiency, in what other ways can an employee be a
positive contributor to the workplace?
Arya, the snack house owner plans to replace the existing frying pan for the hamburgers. The
existing frying pan can only cook 8 burgers at once which is lower than the 12 burgers being
ordered by customers at once. One staff said that if you adjust the arrangement of the patties in
the frying pan, a total 10 burgers can be prepared at once which will not require additional cost.
However, Arya pointed out that there is still a space between the cashier counter and the frying
pan than can be used so that a new and bigger frying pan can fit and be used. Fourteen (14)
burgers, sold at PHP20 each, can be served at once but this would require an additional, one-
time cost of P5,000.
Question: If you were to advise Arya, what will you tell her? And why?
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
In the last activity we talked about efficiency. Another way to be efficient in the workplace
is to be judicious. That means using good judgement about how to use the equipment
and materials – including the time of employees – to operate the business.
During your all staff meeting yesterday, Arya informed everyone that for 2 weeks now, a
few of the staff have been claiming overtime payments. She said that she looked at the
time cards of all employees and that she knew that there were no reasons for activities
that would go beyond the 8 hour working schedule of the staff. There were no accidents,
emergencies or major problems in the past 2 weeks.
The unplanned overtime led to increased expenses in salary and utilities, which could lead
to the business having financial trouble in the near future.
Arya asked you to help her create simple statements that will be posted in the locker rooms,
kitchen, and cashier areas as reminders for all staff. This way the staff can practice being
judicious with the company equipment and materials, as well as being judicious with their
work hours.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Now write reminders that are appropriate for each of the remaining areas:
Cooking area
In the space below, write some of the key points from your discussions, whether those key
points are affirmations, critical comments, or even questions. It’s always great to share your
ideas and hear more points of view ☺.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
When you think of an entrepreneur, what characteristics come to your mind? Someone
who is easily defeated, or someone who keeps trying, even when facing challenges?
Come up with at least three characteristics of a successful entrepreneur, and write them
here:
Now compare what you wrote with Key Facts 9.4: Characteristics of an Entrepreneur. Is
there anything you might change or add o what you wrote, or to the list in Key Facts 9.4?
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Source: https://www.pexels.com/photo/person-
counting-money-with-smartphones-in-front-
3. Communicates clearly: an entrepreneur communicates on-desk-210990/
every day with a variety of different people, including
customers, suppliers, and employees. Clear communication – whether in writing, in
person, over the phone or over the internet – is critical to avoiding challenges in running
a business.
5. Goal-Oriented: success in business depends upon being able to set realistic goals or
targets and to work with determination to achieve them.
6. Persistent: all businesses, even successful ones, face challenges. Being persistent in
solving a problem is one of the keys to being a successful entrepreneur.
7. Willingness to Learn: an entrepreneur knows he/she does not know everything, and
strives to keep learning and adapting to improve the business. All businesses inevitably
contain failures as well as successes. Recognizing and learning from failures is an
essential characteristic of an entrepreneur.
9. Willing to Listen: entrepreneurs listen to other people. They value hearing other
people’s ideas and advice. They evaluate others’ advice, and sometimes make
improvements to their businesses using that feedback.
10. Copes with Uncertainty: being an entrepreneur is much more uncertain than
employment. This uncertainty is about sales and turnover, but it often also exists in
other areas such as material delivery and prices, and bank support. An ability to cope
with this uncertainty without becoming too stressed is a necessary trait of being an
entrepreneur.
11. Builds on Strengths: successful business people base their work upon the strength(s)
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
they have, such as manual skills, communication skills, selling skills, organizational skills,
writing skills, knowledge of a particular product or service, knowledge of people in a
trade and ability to make and use a network of contacts.
12. Focuses on Customer Service: Customers are essential for a business to succeed, and
successful business owners put good customer service first. They continually build their
customer base.
13. Reliable and Has Integrity: the qualities of honesty, fair dealing and reliability in terms
of doing what one has promised to do are essential traits of an entrepreneur.
14. Pays Attention to Details: an entrepreneur keeps track of everything related to the
business. This includes managing time well, keeping records of inventory and customers,
and financial management and planning.
15. Risk-Taker: Entrepreneurs have the ability to take measured or calculated risks. Such
risks involve working out the likely costs and gains, the chance of success and the belief
in oneself to make the risk pay off.
After reading and reflecting on each of the characteristics, answer the following
question:
1. Do you think that any Employee in an organization should also possess these
characteristics of being entrepreneurial? Why or why not?
2. Assess the level of your personal entrepreneurial characteristics by putting the following
Characteristics Emoticon
Hard Working
Self-Confident
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Communicates Clearly
Profit-Oriented
Goal-Oriented
Persistent
Willingness to Learn
Demonstrates Initiative
Willing to Listen
Focuses on Customer Service
Copes with Uncertainty
Builds on Strengths
Reliable and Has Integrity
Pays Attention to Details
Risk-Taker
3. Which 2-3 characteristics do you think you demonstrate most strongly? Why?
4. Which 1-2 characteristics do you think you most need to improve on? Why?
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
This is a self-learning activity where you will find one real business owner in your community
and arrange an interview via phone, chat, online call, or face-to-face. Choose a business that
interests you, and the interview mode that best suits your context and resources.
Explain that you want to know what makes a successful entrepreneur, and would be glad if
he/she can share their experience as an entrepreneur, as well as their advice on how to be a
successful entrepreneur, or a good employee in an entrepreneurial business. You are
specifically interested in the qualities and characteristics that are most important for a person
to succeed as an employee in a business, as well as ideas for being careful and efficient in
utilizing workplace resources. You would be glad if he/she can share advice on this topic.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Questions:
1. Please tell me a little bit about your business. What do you sell, why did you decide on
this particular product or service, how long have you been open, and how many
employees (if any) do you have?
2. Why do you think you have been successful? What personal qualities or characteristics
have contributed to your success? Are there any policies or practices you have used that
you think have made you more successful?
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
4. How do you ensure that your employees are judicious (careful) with resources – tools,
equipment, and materials – and do not waste them?
5. What advice would you give to someone who wants to be a good employee?
Question Response
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Sharing is caring
Share the responses and information you got from the interview with one of your family
members or a close friend and ask them to give you their feedback.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Congratulations! You can now move to the last session of this module.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
Describe the current situation of the company or the organization identify ways to practice
entrepreneurship skills in the workplace.
Questions:
1. Describe the current situation of the company or organization
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
2. Enumerate the areas that could use cost-efficiency and identify ways to be more cost-
effective/efficient
Area or Aspect of the Job How to be more cost-efficient?
3. Enumerate the areas that could use quality assurance and identify the steps to ensure
quality of products and processes
Area or Aspect of the Job for Quality Steps to ensure quality of products and
Assurance processes
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Sharing is caring
Share the responses and information you got from the interview with one of your family
members or a close friend and ask them to give you their feedback.
Now that you have reached the end of the module, let us see if you are able to develop the
necessary skills in Presenting Relevant Information. Conduct a self-assessment and complete
the table below.
Statements on my experience, knowledge, skills and abilities / Circle YES if you have shown or can do the
Mga pahayag tungkol sa aking kaalaman, kasanayan at statement, NO if not /
kakayahan
Bilugan ang OO kung naipakita o nagawa
I can… / Kaya ko nang… mo na ang mga pahayag, HINDI kung hindi
pa naipakita o nagawg
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Look at your answers, were there boxes where you circled No? If there are, go back to the
activities in the module that will help you gain the skill identified in the statement. You can also
reach out to your facilitator/trainer to provide you with guidance on what activities you can do
in order to master the skill.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Objectives:
✓ Check your knowledge and understanding of topics and learning points of the module
End-of-Module Assessment
Congratulations for finishing Module 9: Practicing Entrepreneurial Skills in the Workplace for
National Certificate Level II! At the end of every module you will take a short assessment to see
how much you have learned. It will help you and your trainer identify the knowledge and skills
you know and what still need reinforcing. The results will NOT affect your ability to continue in
the program.
Structure of the Assessment: It has a total of 10 questions. Some questions are multiple choice
and some questions are true or false. You should choose only ONE answer for each question.
Once you have finished answering the questions, note down any clarifications you want to ask
your trainer.
English Tagalog
1. Which of the following best define a 1. Alin sa mga sumusunod ang
cost-conscious Entrepreneur/Employee? nagpapakita ng halimbawa ng isang
negosyanteng maalam sa mga
a. Someone who always prefer gastusin?
affordably-priced items even
without quality a. Pagbili ng mga abot-kaya na
b. Someone who always sees to it gamit kahit kulang sa kalidad
the results produced are worth b. Pagtiyak na ang ginastos at
the value of money he/she pinampuhunan ay akma sa
invested resulta o produktong nagawa
c. Someone who spends a large c. Paggastos ng limpak limpak
amount of money, without na salapi kahit na hindi
improving the quality of the napagbubuti ang kalidad ng
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
3. True or False. Writing a memo to your 3. Tama o Mali. Ang pagsulat ng memo
boss to tell them about your opinions on sa iyong bisor tungkol sa iyong
how to improve the business operations opinyon kung paano mapagbubuti
is not a good choice and should not be ang operasyon sa trabaho ay hindi
done by any employee. mainam na paraan kung kaya’t hindi
dapat ginagawa ng mga empleyado
a. True
b. False a. Tama
b. Mali
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines Page 45
Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines Page 46
Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines Page 47
Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Key to Correction
3 Keeping the kitchen tidy by putting ingredients away when they not in use
Keeping the kitchen tidy by putting ingredients and cooking tools away when not in
2
use
Keeping the kitchen clean by wiping down the counters, washing dishes, and putting
1
ingredients and cooking tools away when not in use
2 Cooking the food as fast as possible, even if burns and the customers complain
1 Cooking the food quickly but carefully and following instructions for the order
Cooking the food without paying attention, making a mistake, and having to start
3
over, taking a lot of time and wasting food.
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines Page 48
Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Name of Learner
Name of Trainer
Put a check on the column that best describes the output of the learner, based on the
descriptors on the left.
Descriptors Exceeded Met Needs
Expectations Expectations Improvement
1. The current situation or context
of the company or organization is
clearly described
2. The identified areas where cost-
effectivity and efficiency is
needed are appropriate
3. The steps taken towards cost-
efficiency and effectiveness are
logical, aligned and appropriate
4. The identified areas where
quality assurance is needed are
appropriate
5. The steps taken towards ensuring
quality of products and processes
are logical, aligned and
appropriate
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines Page 49
Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines Page 50