Technical Vocational Education and Training (TVET) Program
St. Alexius College as a TESDA Accredited Assessment Center and a recognized TVET Program Institution in Region 12
Hands-On Learning and Lifelong Opportunities!
The TVET Program of St. Alexius College stands as a premier TESDA-accredited center committed to delivering world-class skills development. Guided by its vision of producing globally competitive, responsible, and highly skilled professionals, the program upholds the highest standards of technical training and workplace readiness.
Rooted in the institution's mission to provide accessible and high-quality education, the TVET Program equips learners with essential competencies and strong ethical values necessary for success in diverse industries; both locally and internationally. Through hands-on training, industry-aligned curricula, and dedicated mentorship, the program fosters personal and professional growth, empowering graduates to become catalysts for innovation and inclusive economic progress.
Casa Amparo, St. Alexius College, Gensan Drive, Brgy. Zone IV, City of Koronadal, South Cotabato
By cultivating capable, values-driven, and workforce-ready individuals, the Technical Vocational Program of St. Alexius College contributes significantly to national development and supports the evolving needs of communities, industries, and the global labor market.
Assessment Center
St. Alexius College is an Assessment Center for the following qualifications:
Cookery NC II
Bread and Pastry Production NC II
Food and Beverages Services NC II
Housekeeping Services NC II
Local Guiding Services NC II
Front Office Services NC II
Food Processing NC II
Massage Therapy NC II
Health Care Services NC II
Agricultural Crops Production NC II
Organic Agriculture Production NC II
Training Programs
St. Alexius College offers the following Training Programs:
Tourism Sector
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.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant).
Core Competencies
- Clean and maintain kitchen premises
- Prepare stocks, sauces, and soups
- Prepare appetizers
- Prepare salads and dressing
- Prepare sandwiches
- Prepare meat dishes
- Prepare vegetables dishes
- Prepare egg dishes
- Prepare starch dishes
- Prepare poultry and game dishes
- Prepare seafood dishes
- Prepare desserts
- Package prepared food
The Bread and Pastry Production NC II Qualification consists of competencies that person must achieve to be able to clean equipment, tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.
This Qualification is packaged from the competency map of Tourism Sector (Hotels and Restaurants).
Core Competencies
- Prepare and produce bakery products
- Prepare and produce pastry products
- Prepare and present gateaux, tortes and cakes
- Prepare and display petits fours
- Present desserts
The Food and Beverages 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.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant).
Core Competencies
- Prepare the dining room/restaurant area for service
- Welcome guests and take food and beverage orders
- Promote food and beverage products
- Provide food and beverage services to guests
- Provide room service
- Receive and handle guest concerns
The Housekeeping Services 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.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant).
Core Competencies
- Provide housekeeping services to guests
- Clean and prepare rooms for incoming guests
- Provide valet/butler service
- Laundry linen and guest clothes
- Clean public areas, facilities and equipment
- Deal with/Handle intoxicated guests
The Local Guiding Services NC II Qualification consists of competencies that a person must achieve to assist and guide the tourists and coordinate their itinerary from the day of arrival at a specific destination up to the day of departure. They serve as constant traveling companion for the tourists and see to it that whatever is contracted by the tour operator abroad is given as per contract as specified in the itinerary.
This Qualification is packaged from the competency map of the Tourism Sector (Travel and Tour).
Core Competencies
- Research information relevant to locality and tour Itinerary
- Coordinate tour arrangements for clients
- Accompany
The Front Office Services NC II Qualification consists of competencies that a person must possess in order to be able to conduct the process of making a reservation, registering and checking-in and checking-out a guest in commercial accommodation establishments.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant).
Core Competencies
- Receive and process reservations
- Operate computerized reservations system
- Provide accommodation reception services
- Conduct night audit
- Provide club reception services
- Provide concierge and bell services
- Provide cashiering services
Processed Food and Beverages
The Food Processing NC II Qualification consists of competencies that a person must have in order to process foods by salting, curing and smoking; process food by fermentation and pickling; process food by sugar concentration; process food by drying and dehydration and process food by thermal application. Inclusive to each of the above competencies, is the task of packing the processed food and operating simple packing equipment such as sealer. The person must also have competencies in practicing Food Safety Act 2013, cGMP, HACCP, OSHS and 7S of Good Housekeeping, including following relevant environmental rules and regulations.
It also includes competencies of a person in the production line of manufacturing processed food who is responsible for routinary works such as inspection of simple defects of packing materials, seal integrity and correct product label. It also comprises the calibrating and operating of basic food processing tools and equipment such as salinometer, refractometer, food processor and weighing scale. This qualification does not include dairy products and baking/pastry making.
This Qualification is packaged from the competency map of the Agriculture and Fishery, Processed Food and Beverage Sector.
Core Competencies
- Process Food by Salting, Curing and Smoking
- Process Food by Fermentation and Pickling
- Process Food by Sugar Concentration
- Process Food by Drying and Dehydration
- Process Food by Thermal Application
Human Health / Health Care
The Massage Therapy NC II Qualification consists of competencies that a person must achieve to work develop massage practice, perform client consultation, perform body massage and maintain and organize tools, equipment, supplies and work area.
This Qualification is packaged from the competency map of the Human Health/Health Care Sector.
Core Competencies
- Develop massage practice
- Perform client consultation
- Perform body massage
- Maintain and organize tools, equipment, supplies and work area
The Health Care Services NC II Qualification consists of competencies that a person must achieve to prepare and maintain beds, collect and maintain linen stocks at end-user locations, assist with patient mobility, assist in transporting patients, assist with bio-psychosocial support care of patients and handle waste in a health care environment.
This Qualification is packaged from the competency map of the Human Health/Health Care Sector.
Core Competencies
- Prepare and maintain beds
- Collect and maintain linen stocks at end-users location
- Assist in patient mobility
- Assist in transporting patients
- Assist in bio-psychosocial support care of patients
- Handle waste in a health care environment
Agriculture, Forestry and Fishery
The Agricultural Crops Production NC II Qualification consists of competencies that a person must achieve to produce various agricultural crops which include performing nursery operations, planting, caring and maintaining of crops and carrying-out harvest and postharvest operations.
This Qualification is packaged from the competency map of the Agri-Fishery Sector.
Core Competencies
- Perform nursery operations
- Plant crops
- Care and maintain crops
- Carry-out harvest and postharvest operations
The Organic Agriculture Production NC II Qualification consists of competencies that a person must achieve to produce organic farm products such as chicken and vegetables including producing of organic supplements such as fertilizer, concoctions and extracts. It has two (2) elective competencies which are on raising organic hogs and raising organic small ruminants.
This Qualification is packaged from the competency map of the Agri-Fishery Sector.
Core Competencies
- Raise organic chicken
- Produce organic vegetables
- Produce organic fertilizer
- Produce organic concoctions and extracts
TVET Accreditations
Certificate of Accreditation that St. Alexius College, Inc. is an Accredited Competency Assessment Center for TESDA Programs
For inquiries, kindly visit our Facebook Page St. Alexius College - TechVoc Program
Featured
Office Staff and Personnel
Armelio Peruelo, MBA-HRM
TECHVOC Focal Person
Ma. Aries C. Carcillar
TECHVOC Processing Officer
Joan C. Sorongon
TECHVOC Program Encoder
Rose Mae Mosquera
Laboratory In-Charge / TESDA Courses
Irish B. Palomo
Laboratory In-Charge / Casa Amparo
Jhon Grant C. Modelo, CAHP
TECHVOC QA Staff
Jhon Grant C. Modelo, CAHP
Alumni Affairs Coordinator
Leo Oliver P. Lego, LPT
Marketing Staff
Armelio Peruelo, MBA-HRM
TECHVOC Focal Person
Ma. Aries C. Carcillar
TECHVOC Processing Officer
Joan C. Sorongon
TECHVOC Program Encoder
Rose Mae Mosquera
Laboratory In-Charge / TESDA Courses
Irish B. Palomo
Laboratory In-Charge / Casa Amparo
Jhon Grant C. Modelo, CAHP
TECHVOC QA Staff
Jhon Grant C. Modelo, CAHP
Alumni Affairs Coordinator
Leo Oliver P. Lego, LPT
Marketing Staff