Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
Learner’s Handbook
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 outof-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.
© 2020 Education Development Center, Inc.
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
Contact: youth-intl@edc.org
Phone: 617-969-7100
Education Development Center (EDC) is a global
nonprofit that advances lasting solutions to improve
education, promote health, and expand economic
opportunity.
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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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 9: Practicing Entrepreneurial Skills in the Workplace
(NC II Level)
A Unit of Competency under Basic Competency on Adopting an Entrepreneurial Mindset In
The Workplace
“A person who is frugal, values even the smallest penny”
(“Ang taong masinop kahit barya ay binibigyan ng halaga”)
Unit Code: 400311218
Unit Descriptor: This unit covers the outcomes required to apply entrepreneurial workplace
best practices and implement cost-effective operations
Summary of Learning Outcomes
Upon completion of the module, you will be able to:
✓ L.O. 1 - Apply entrepreneurial workplace best practices
✓ L.O. 2 - Communicate entrepreneurial workplace best practices
✓ L.O. 3 - Implement cost-effective operations
Module Overview
 Activity
 Recommended Time
 Session 1: Apply entrepreneurial workplace best practices (L.O.1)
1. Introductory Activity & Learner’s Reflection
2. Quality Standards in the Workplace
3. Cost-conscious habits in resource utilization
(10-20 minutes)
30-60 minutes
30-60 minutes
 Session 2: Communicate entrepreneurial workplace best practices (L.O.2)
4. Communicating Good Entrepreneurial Practices
30-60 minutes
 Session 3: Implement cost-effective operations (L.O.3)
5. Being Efficient in the Workplace
6. Being Careful with Resources
7. Entrepreneurial Characteristics in the Workplace
30-60 minutes
30-60 minutes
90-120 minutes
 Session 4: Review & Assessment
8. Post Learner’s Reflection
9. End of Module Assessment (Quizzes)
(10-20 minutes)
(20-40 minutes)
Total Time
4.5 – 7 hours
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Written Assignments
Please complete all written work in the module. Your skills in this module will be evaluated
through the following outputs:
❑
❑
❑
❑
❑
❑
❑
Let's Apply: Being Best Cost-Conscious (Activity 3)
Think About It (Activity 6)
Characteristics of an Entrepreneur (Activity 7)
Let's Apply: Quality Assurance in Arya's Snack House (Activity 2)
Let's Apply: Communicating your Feedback (Activity 4)
Let's Apply: Practicing Optimization and Being a Positive Contributor (Activity 5)
Let's Apply: Being judicious at work (Activity 6)
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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SESSION 1: Apply Entrepreneurial Workplace Best Practices
Performance Criteria:
1.1
1.2
1.3
Good practices relating to workplace operations are observed and selected
following workplace policy.
Quality procedures and practices are complied with according to workplace
requirements
Cost-conscious habits in resource utilization are applied based on industry
standards.
 Key Topics and Learning Points 
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)
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Activity 1: Introductory Activity & Learner’s Reflection
Objectives:
✓ Assess one’s knowledge, skills and experiences in relation to practicing
entrepreneurial skills in the workplace
 Recommended Time: 10 - 20 minutes
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 will go through a series of case studies of being an employee in a highly
entrepreneurial workplace. Your ability to demonstrate being cost-conscious and being
efficient at work will be practiced or applied in each session.
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.
Pre-Module Learner’s Reflection:
Practicing Entrepreneurial Skills in the Workplace
(NC II Level)
Start-of-Module Skills Check
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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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
Learner’s Handbook
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
Knowledge, skills and abilities
Kaalaman, kasanayan at kakayahan
1
I don’t have
any
experience
doing this.
Wala akong
karanasan sa
paggawa nito
2
I have little
experience
doing this
3
I have some
experience
doing this
Mayroon
akong
kaunting
karanasan sa
paggawa
nito
Mayroon akong
karanasan sa
paggawa nito
4
I have a lot of
experience
doing this.
Marami akong
karanasan sa
paggawa nito
Identify ways to comply with
quality standards /
Matukoy ang mga pamamaraan sa
pagsunod sa mga pamantayan ng
kalidad
Apply cost-conscious principles in
making decisions /
Magamit ang mga prinsipyo ng
pagiging maalam sa gastusin sa
paggawa ng mga desisyon
Communicate about good quality
procedures and practices relating
workplace operations /
Masabi ang mga magagandang
pamamaraan at gawain kaugnay
sa mga operasyon sa lugar ng
trabaho
Understand ways to optimize
workplace resources /
Maintindihan ang mga
pamamaraan upang lubusang
magamit ang mga kagamitan sa
trabaho
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
My experience
Knowledge, skills and abilities
Kaalaman, kasanayan at kakayahan
1
I don’t have
any
experience
doing this.
Wala akong
karanasan sa
paggawa nito
Learner’s Handbook
2
I have little
experience
doing this
3
I have some
experience
doing this
Mayroon
akong
kaunting
karanasan sa
paggawa
nito
Mayroon akong
karanasan sa
paggawa nito
4
I have a lot of
experience
doing this.
Marami akong
karanasan sa
paggawa nito
Describe ways to contribute to
efficiency in the workplace /
Mailarawan ang mga pamamaraan
upang makadagdag sa kahusayan
ng proseso at operasyon sa lugar
ng trabaho
Practice identifying appropriate use
of workplace resources /
Matukoy ang angkop na
pamamaraan ng paggamit sa mga
kagamit sa trabaho
Practice the ability to work within
the allotted time /
Subukan ang kakayahang
makapagtrabaho sa loob ng
itinakdang oras
Identify cost-effective practices /
Matukoy ang mga epektibong
pamamaraan upang mapababa
ang gastusin
Understand ways to provide
positive feedback to improve
efficiency /
Maipaliwanag ang mga
pamamaraan ng pagbibigay ng
positibong puna upang mas maging
mahusay ang proseso sa trabaho
Identify different entrepreneurial
characteristics /
Matukoy ang iba’t ibang katangian
ng isang negosyante
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
My experience
Knowledge, skills and abilities
Kaalaman, kasanayan at kakayahan
1
I don’t have
any
experience
doing this.
Wala akong
karanasan sa
paggawa nito
Learner’s Handbook
2
I have little
experience
doing this
3
I have some
experience
doing this
Mayroon
akong
kaunting
karanasan sa
paggawa
nito
Mayroon akong
karanasan sa
paggawa nito
4
I have a lot of
experience
doing this.
Marami akong
karanasan sa
paggawa nito
Understand how entrepreneurial
characteristics can make you a
better employee in the workplace /
Maintindihan na ang pagkakaroon
ng negosyanteng katangian ay mas
makapagbubuti ng iyong trabaho
bilang isang empleyado
Assess the level of your personal
entrepreneurial characteristics /
Matukoy ang lebel ng pansariling
katangian bilang isang negosyante
Apply entrepreneurial workplace
best practices /
Maisagawa ang mga mahuhusay
na pamamaraan ng pagiging
negosyante sa lugar ng trabaho
Communicate entrepreneurial best
practices /
Masabi ang mga mahuhusay na
pamamaraan ng pagiging
negosyante sa lugar ng trabaho
Implement cost-effective
operations /
Maipatupad ang operasyon
epektibo sa pagpapababa ng
gastusin
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
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Activity 2: Quality Standards in the Workplace
Objectives:
✓ Define Quality Standard
✓ Define Quality Assurance
✓ Identify ways to comply with Quality Standards
 Recommended Time: 30 – 60 minutes
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.
As part of assessment to end your probationary period and transition to regular
employee, Arya asked you to answer some questions about quality standards and quality
assurance that relate to your experience and learning in the workplace. Read Key Facts
9.1: Quality Standards and Quality Assurance below, and complete the activities that
follow.

Key Facts 9.1: Quality Standards and Quality Assurance
-
-
-
-
Businesses often have quality standards, or an
expected level of quality for the products or
services.
Quality assurance means meeting quality standards
in a product or service, especially by paying
attention to all details when making or delivering
the product or service.
Setting and meeting quality standards, and
Source: https://www.pexels.com/photo/abstractmonitoring quality, helps a business gain and keep
bright-close-up-color-268460/
customers.
All employees have a responsibility to meet the quality standards of the business.
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Let’s Apply: Quality Assurance in Arya’s Snack House:
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:
Rank
Customer Service Practices
3
Ignoring the customer until you are ready to take their order
1
Greeting the customer right away, even if you are busy, and telling them you will be
with them soon
2
Ignoring the customer but asking a co-worker to help them
Now you try:
Rank
Kitchen Cleanliness Practices
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
Rank
Food Preparation Practices
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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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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Activity 3: Cost-conscious Habits in Utilizing Resources
Objectives:
✓ Define cost-consciousness in the workplace
✓ Apply cost-conscious principles in making decisions
 Recommended Time: 30 - 60 minutes

Read the proverb: “Ang taong masinop kahit barya ay binibigyan ng halaga”. (A person
who is frugal, values even the smallest penny).
What does this proverb mean to you?


Are you a cost-conscious person? Why or Why not?
Key Facts 9.2: What is Cost-consciousness?
•
•
•
Cost-conscious means being aware that everything has
costs, and not being wasteful with resources. It also means
not spending money unnecessarily.
Employees can be cost-conscious by paying attention to
details and not wasting time or resources.
Business owners usually appreciate cost-conscious
employees, as they save the owner from spending extra
money.
Source: https://www.pexels.com/photo/10and-20-philippine-peso-bill-3943745/
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Let’s Apply: Being Cost-Conscious
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:
Burger Bun Cost is P5.5 each
Free Delivery
Good Quality
Supplier B:
Burger Bun Cost is P4 each
Delivery Cost P100 per 100 buns
Good Quality
Who will you recommend to Arya? And Why?

Performance Criteria Checklist
The Performance Criteria Checklist is an opportunity for you to assess your learning
outcomes in the session and know how well you did in doing the activities in this
session. You will speak to your facilitator to:
1. Share your experiences in completing the session
2. Discuss your development and progress towards the intended skills
3. Plan how you will move forward to continue making progress in the module
Conduct a quick self-assessment and answer the table below.
Statements
Please check YES if you have shown or
can do the statement; and NO if you
Did you…
haven’t shown or cannot do it yet
YES
NO
1. Identify Ways to Comply with Quality
Standards
2. Apply cost-conscious principles in making
decisions
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
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3. Communicate about good quality
procedures and practices relating to
workplace operations
Guide to the Learner and Facilitator’s Discussion:
Topics to discuss during the Learning Check:
1. Parts of the module that were the easiest to answer/do.
2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.
6. Feedback on the learner’s performance in terms of the following: mastery of content,
skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.
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Session 1 – Writing Space
Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on developing effective workplace
relationships.
Congratulations! You are ready to move to Session 2: Communicating Good Entrepreneurial
Practices in the Workplace.
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SESSION 2: Communicating Good Entrepreneurial Practices in the Workplace
Performance Criteria:
2.1
2.2
Observed good practices relating to workplace operations are communicated to
appropriate person
Observed quality procedures and practices are communicated to appropriate
person
 Key Topics and Learning Points 
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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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
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Activity 4: Communicating Good Entrepreneurial Practices
Objectives:
✓
Identify quality procedures and practices relating to workplace operations
 Recommended Time: 30 – 60 minutes
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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Read: Offering feedback to your supervisor and coworkers
Arya asked all staff to discuss among yourselves and provide some comments about the good
things you have seen in her company, as well as your recommendations on the aspects that
need improvement. This will be shared with all staff, including Arya, in your next meeting. Arya
assured everyone that your feedback will be considered in her plan to grow her small business
to two more branches.
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)
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Let’s Apply: Communicating your Feedback
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:
•
______________________________________________________________________
•
______________________________________________________________________
•
______________________________________________________________________
However, there are some aspects that could be improved:
•
______________________________________________________________________
•
______________________________________________________________________
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
Performance Criteria Checklist
The Performance Criteria Checklist is an opportunity for you to assess your learning
outcomes in the session and know how well you did in doing the activities in this
session. You will speak to your facilitator to:
1. Share your experiences in completing the session
2. Discuss your development and progress towards the intended skills
3. Plan how you will move forward to continue making progress in the module
Conduct a quick self-assessment and answer the table below.
Statements
Please check YES if you have shown
or can do the statement; NO if you
Did you…
haven’t shown or cannot do it yet
YES
NO
1. Understand ways to optimize workplace
resources
Guide to the Learner and Facilitator’s Discussion:
Topics to discuss during the Learning Check:
1. Parts of the module that were the easiest to answer/do.
2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.
6. Feedback on the learner’s performance in terms of the following: mastery of content,
skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.
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Session 2 – Writing Space
Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on developing effective workplace
relationships.
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)
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SESSION 3: Implementing Cost-Effective Operations
Performance Criteria:
3.1
3.2
3.3
3.4
Preservation and optimization of workplace resources is implemented in
accordance with enterprise policy
Judicious use of workplace tools, equipment and materials are observed according
to manual and work requirements.
Constructive contributions to office operations are made according to enterprise
requirements
Ability to work within one’s allotted time and finances is sustained.
 Key Topics and Learning Points 
1. Optimization means to make the best possible use of resources.
2. Efficiency is a result of optimization. In general, something is efficient if resources are
not wasted and all processes run maximally with minimum wasted effort or expense.
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
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Activity 5: Being Efficient in the Workplace
Objectives:
✓
✓
✓
✓
To define and understand optimization of resources in the workplace
To enumerate ways to optimize workplace resources
To define and understand efficiency of operations and use of resources in workplace
To describe ways to contribute to workplace efficiency
 Recommended Time: 30 – 60 minutes
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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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?
Let’s Apply: Practicing Optimization and Being a Positive Contributor
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, onetime cost of P5,000.
Question: If you were to advise Arya, what will you tell her? And why?
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Activity 6: Being Careful with Resources
Objectives:
✓ To explain what being “judicious” at work means;
✓ To determine appropriate use of workplace resources and practice the ability to work
within the allotted time;
✓ To identify cost-effective practices;
✓ To identify ways to provide positive feedback to improve efficiency.
 Recommended Time: 30 – 60 minutes
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.
Let’s Apply: Being judicious at work
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.

Write: an example that Arya shared is shown below:
Branch Operation Area
Staff Work Schedule
Reminder
Always obey your work schedule
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Now write reminders that are appropriate for each of the remaining areas:
Branch Operation Area
Cashiering
Reminder
Lights and Electricity
Cooking area
Cleaning and Storage
Think about it!
This section encourages you to express your opinions to family and friends about what you
have learned about being a judicious employee. Start a discussion with them face to face, via
text, chat, or whatever is available and comfortable for you.
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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Activity 7: Entrepreneurial Characteristics in the Workplace
Objectives:
✓ Identify different entrepreneurial characteristics
✓ Understand how entrepreneurial characteristics can make you a better
employee in the workplace
✓ Assess the level of your personal entrepreneurial characteristics
 Recommended Time: 90 – 120 minutes
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?

Key Facts 9.4: Characteristics of an Entrepreneur
1. Hard Working: running a business requires a lot of
energy and drive. This involves the ability to work for
long hours when necessary.
2. Self-Confident: to succeed, entrepreneurs have to
believe in themselves and in their ability to achieve the
goals they have set for themselves.
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Source: https://www.pexels.com/photo/personcounting-money-with-smartphones-in-fronton-desk-210990/
3. Communicates clearly: an entrepreneur communicates
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.
4. Profit-Oriented: interest in generating money is a clear indicator of an entrepreneur’s
suitability for being a business owner. Once profits are generated, the entrepreneur can
make decisions about how the profits can be used – to expand the enterprise or for
personal use.
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.
8. Demonstrates Initiative: research shows that successful entrepreneurs take the
initiative and put themselves in positions where they are personally responsible for
success or failure.
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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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
emoticons:
Characteristics
Hard Working
Self-Confident
as Good,
as not so good/bad, and
nothing to say.
Emoticon
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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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Let’s Apply: Work-based Learning Activity – Interviewing a Business Owner
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.
Here are some tips before you go to the interview:
1. Schedule your interview at least 2 weeks in advance. Allow the interviewee to choose
their preferred schedule for the interview.
2. Introduce yourself with confidence.
3. Talk to the owner, like you are having a conversation, like you are interested.
4. Ask just a few questions. As you talk go from one question to the next.
5. Take notes of the main points, but do not try to write everything down at once.
6. Thank them for their time.

Handout 9.1: Business Owner Interview
Name of the Owner
Name of the Business
Business Type/Industry
Years of Existence of the Business
Date/Time of Interview
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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?
3. Do you think it is helpful for employees to have entrepreneurial characteristics (such as
hard working, willing to learn, etc.)? Why or why not?
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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?
6. Additional Questions/Follow-up Questions and the Interviewee’s Response
Question
Response
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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.

Performance Criteria Checklist
The Performance Criteria Checklist is an opportunity for you to assess your learning
outcomes in the session and know how well you did in doing the activities in this
session. You will speak to your facilitator to:
1. Share your experiences in completing the session
2. Discuss your development and progress towards the intended skills
3. Plan how you will move forward to continue making progress in the module
Conduct a quick self-assessment and answer the table below.
Statements
Please check YES if you have shown
or can do the statement; NO if you
Did you…
haven’t shown or cannot do it yet
YES
NO
1. Describe ways to contribute to efficiency in
the workplace
2. Practice identifying appropriate use of
workplace resources
3. Practice the ability to work within allotted
time
4. Identify cost-effective practices
5. Understand ways to provide positive
feedback to improve efficiency
6. Identify different entrepreneurial
characteristics
7. Understand how entrepreneurial
characteristics can make you a better
employee in the workplace
8. Assess the level of your personal
entrepreneurial characteristics
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Guide to the Learner and Facilitator’s Discussion:
Topics to discuss during the Learning Check:
1. Parts of the module that were the easiest to answer/do.
2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.
6. Feedback on the learner’s performance in terms of the following: mastery of content,
skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.
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Session 3 – Writing Space
Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on developing effective workplace
relationships.
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)
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SESSION 4: Review & Assessment
Activity 8: Practicing Entrepreneurial Skills & Learner’s Reflection
Objectives:
✓ Assess your readiness to being entrepreneurial in the workplace
 Recommended Time: 10 – 20 minutes
Let’s Apply: Practicing Entrepreneurial Skills in the Workplace
If you are working or you have your own business, enumerate various ways on practicing
entrepreneurial skills in the workplace. If you are not currently employed or you have no
personal business, interview someone who is employed or owns a business.
Describe the current situation of the company or the organization identify ways to practice
entrepreneurship skills in the workplace.
Name of the Learner
Name of Respondent (If Interview)
Job Title
Business Type/Industry
Years of Existence of the Business
Questions:
1. Describe the current situation of the company or organization
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2. Enumerate the areas that could use cost-efficiency and identify ways to be more costeffective/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
4. Other suggestions to practice entrepreneurship in this workplace
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You will be graded using the following rubrics:
Descriptors
Exceeded
Expectations
Met
Expectations
Needs
Improvement
1. The current situation or context of
the company or organization is
clearly described
2. The identified areas where costeffectivity and efficiency is needed
are appropriate
3. The steps taken towards costefficiency 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
What Went Well?
Even better if?
Overall feedback and comments:
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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.
Post-Module Learner’s Reflection: Practicing Entrepreneurial Skills in the
Workplace (NC II)
End-of-Module Skills Check
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 /
Mga pahayag tungkol sa aking kaalaman, kasanayan at
kakayahan
I can… / Kaya ko nang…
Circle YES if you have shown or can do the
statement, NO if not /
Bilugan ang OO kung naipakita o nagawa
mo na ang mga pahayag, HINDI kung hindi
pa naipakita o nagawg
Identify ways to comply with quality standards /
Matukoy ang mga pamamaraan sa pagsunod sa mga
pamantayan ng kalidad
Yes
Oo
No
Hindi
Apply cost-conscious principles in making decisions /
Magamit ang mga prinsipyo ng pagiging maalam sa
gastusin sa paggawa ng mga desisyon
Communicate about good quality procedures and practices
relating workplace operations /
Masabi ang mga magagandang pamamaraan at gawain
kaugnay sa mga operasyon sa lugar ng trabaho
Understand ways to optimize workplace resources /
Maintindihan ang mga pamamaraan upang lubusang
magamit ang mga kagamitan sa trabaho
Describe ways to contribute to efficiency in the workplace /
Mailarawan ang mga pamamaraan upang makadagdag sa
kahusayan ng proseso at operasyon sa lugar ng trabaho
Practice identifying appropriate use of workplace resources
/
Matukoy ang angkop na pamamaraan ng paggamit sa mga
kagamit sa trabaho
Practice the ability to work within the allotted time /
Subukan ang kakayahang makapagtrabaho sa loob ng
itinakdang oras
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
Identify cost-effective practices /
Matukoy ang mga epektibong pamamaraan upang
mapababa ang gastusin
Understand ways to provide positive feedback to improve
efficiency /
Maipaliwanag ang mga pamamaraan ng pagbibigay ng
positibong puna upang mas maging mahusay ang proseso sa
trabaho
Identify different entrepreneurial characteristics /
Matukoy ang iba’t ibang katangian ng isang negosyante
Understand how entrepreneurial characteristics can make
you a better employee in the workplace /
Maintindihan na ang pagkakaroon ng negosyanteng
katangian ay mas makapagbubuti ng iyong trabaho bilang
isang empleyado
Assess the level of your personal entrepreneurial
characteristics /
Matukoy ang lebel ng pansariling katangian bilang isang
negosyante
Apply entrepreneurial workplace best practices /
Maisagawa ang mga mahuhusay na pamamaraan ng
pagiging negosyante sa lugar ng trabaho
Communicate entrepreneurial best practices /
Masabi ang mga mahuhusay na pamamaraan ng pagiging
negosyante sa lugar ng trabaho
Implement cost-effective operations /
Maipatupad ang operasyon epektibo sa pagpapababa ng
gastusin
Learner’s Handbook
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
Yes
Oo
No
Hindi
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
Yes
Oo
No
Hindi
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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Activity 9: End of Module Assessment
Objectives:
✓ Check your knowledge and understanding of topics and learning points of the module
 Recommended Time: 20 – 40 minutes
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.
Module 9: Practicing Entrepreneurial Mindset in the Workplace
(NC II Level)
Circle an answer for each question.
English
1. Which of the following best define a
cost-conscious Entrepreneur/Employee?
a. Someone who always prefer
affordably-priced items even
without quality
b. Someone who always sees to it
the results produced are worth
the value of money he/she
invested
c. Someone who spends a large
amount of money, without
improving the quality of the
Tagalog
1. Alin sa mga sumusunod ang
nagpapakita ng halimbawa ng isang
negosyanteng maalam sa mga
gastusin?
a. Pagbili ng mga abot-kaya na
gamit kahit kulang sa kalidad
b. Pagtiyak na ang ginastos at
pinampuhunan ay akma sa
resulta o produktong nagawa
c. Paggastos ng limpak limpak
na salapi kahit na hindi
napagbubuti ang kalidad ng
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product or service.
2. Which of the following is the definition
of quality standards?
a. an expected level of quality for
the products or services
b. writing an operational manual
c. getting the best possible use of
something
3. True or False. Writing a memo to your
boss to tell them about your opinions on
how to improve the business operations
is not a good choice and should not be
done by any employee.
a. True
b. False
4. True or False. Optimization is getting the
best possible use of something.
a. True
b. False
Learner’s Handbook
produkto o serbisyo
2. Alin sa mga sumusunod ang
nagpapakita ng kahulugan ng
pamantayan sa kalidad?
a. inaasahang lebel ng kalidad
ng produkto o serbisyo
b. pagsulat ng manwal ng
operasyon
c. pagkamit ng pinakamainam
na gamit ng isang bagay
3. Tama o Mali. Ang pagsulat ng memo
sa iyong bisor tungkol sa iyong
opinyon kung paano mapagbubuti
ang operasyon sa trabaho ay hindi
mainam na paraan kung kaya’t hindi
dapat ginagawa ng mga empleyado
a. Tama
b. Mali
4. Tama o Mali. Ang pag-ooptima ay
pagtukoy ng pinakamainam na
paraan upang magamit ang isang
kagamitan.
a. Tama
b. Mali
5. An employee who is cost-effective does
the following, except:
a. Performs daily work
responsibilities within his/her 8
hour duty
b. Utilize resources in the workplace
based on the budget set
c. Saves money by walking to work
but arrives 15 minutes late
5. Ang isang empleyadong maalam sa
gastusin ay ginagawa ang mga
sumusunod maliban sa:
a. Naisasagawa ang mga
trabaho sa loob ng 8 oras
b. Nagagamit ang mga
kagamitan sa trabaho base sa
itinakdang badyet
c. Nakatitipid sa pamamagitan
ng paglalakad papuntang
trabaho pero nahuhuli ng 15
minuto
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6. One good practice in Documenting
Policies and Procedures is:
a. Posting printed materials to
remind staff to maintain
cleanliness
b. Texting a new employee that
he/she is hired without
mentioning your name
c. Taking a video of the customers
even without their permission
7. True or False. One good example of
judiciously utilizing the workplace
resources is not following the
maintenance schedules of the
equipment.
a. True
b. False
Learner’s Handbook
6. Isang mainam na paraan upang
maisulat ang polisiya at proseso ay:
a. Magdikit ng mga materyales
upang paalalahanan ang
empleyeado na panatilihin ang
kalinisan.
b. Pagpapadala ng text sa
bagong empleyado na siya ay
tanggap na sa trabaho nang
hindi ka nagpapakilala.
c. Pagkuha ng video sa mga
mamimili nang walang
pahintulot mula sa kanila.
7. Tama o Mali. Isang magandang
halimbawa ng paggawa ng mainam
na desisyon sa paggamit ng mga
kagamitan sa trabaho ay ag hindi
pagsunod sa nakatakdang araw ng
pagmemementina ng makina at
kagamitan.
a. Tama
b. Mali
8. You are in charge of buying
ingredients/materials for a Hamburger
Company. Three different suppliers
would like to work with you; you must
choose between these three suppliers of
bread for your need of 1,000 rolls
weekly, which will you choose?
a. Supplier A – PhP 2.5 each bread,
free delivery, 20 minutes away
from store
b. Supplier B – PhP 2 each bread,
P.45 delivery per bread, 25
minutes away from store
c. Supplier C – PhP 2.25 each bread,
P.15 delivery per bread, 30
minutes away from store
8. Ikaw ay naatasang bumili ng mga
sangkap para sa isang kompanya ng
Hamburger. May tatlong
mapagbibilhan ng sangkap na
gustong makipagtrabaho sa iyo. Alin
sa tatlong tindahan ang iyong
pupuntahan kung kailangan mo ng
1,000 tinapay?
a. Tindahan A -PHP 2.50 isang
tinapay, libre ang pag-deliver,
20 minuto ang layo
b. Tindahan B – PHP 2 isang
tinapay PHP 0.45 kada tinapay
para sa delivery, 25 minuto
ang layo
c. Tindahan C – PHP 2.25 isang
tainapay, P0.15 kada tinapay
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Page 46
Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
Learner’s Handbook
para sa delivery, 30 minuto
ang layo
9. True or False. Entrepreneurial
characteristics like being hard working,
willing to learn, reliable, and good
communicator are also characteristics of
a good employee.
a. True
b. False
9. Tama o Mali. Ang pagkakaroon ng
mga katangian ng isang negosyante
tulad ng pagiging matiyaga ,
kagustuhang matuto, maasahan at
mahusay na tagapagsalita ay mga
katangian din ng isang mahusay na
empleyado.
a. Tama
b. Mali
10. True or False. Being entrepreneurial is
not only limited to the business owners
but can also include employees
a. True
b. False
a. Tama o Mali Ang pagiging
negosyante ay hindi lamang para
sa mga may-ari ng korporasyon
kung hindi pati na rin para sa mga
empleyado.
a. Tama
b. Mali
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)

Learner’s Handbook
Key to Correction
Activity 2: Quality Standards
Rank
Kitchen Cleanliness Practices
3
Keeping the kitchen tidy by putting ingredients away when they not in use
2
Keeping the kitchen tidy by putting ingredients and cooking tools away when not in
use
1
Keeping the kitchen clean by wiping down the counters, washing dishes, and putting
ingredients and cooking tools away when not in use
Rank
Food Preparation Practices
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
3
Cooking the food without paying attention, making a mistake, and having to start
over, taking a lot of time and wasting food.
Activity 3: Being Cost-Conscious
Who will you recommend to Arya? And Why?
Cost for 100 buns:
Supplier A:
Supplier B:
Buns: P5.5x100 =P550
Buns: P4x100 =P400
Delivery: 0
Delivery: P100
Total: P 550
Total: P 500
Since the quality for both suppliers is good,
the decision comes down to cost. Supplier
B has a lower price per 100 buns, so Arya
should select Supplier B.
Supplier A:
Burger Bun Cost is P5.5 each
Free Delivery
Good Quality
Supplier B:
Burger Bun Cost is P4 each
Delivery Cost P100 per 100 buns
Good Quality
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
Learner’s Handbook
Activity 9: Practicing Entrepreneurial Skills in the Workplace
Use the rubric below to assess the output of the learner.
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 costeffectivity and efficiency is
needed are appropriate
3. The steps taken towards costefficiency 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
What Went Well?
Even better if?
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II)
Learner’s Handbook
Overall feedback and comments:
Activity 10: End-of-Module Assessment
1. B - Someone who always sees to it the results produced are worth the value of money
he/she invested
2. A - An expected level of quality of the products or services
3. B - False
4. A - True
5. C - Saves money by walking to work but arrives 15 minutes late
6. A - Posting printed materials to remind staff to maintain cleanliness
7. B - False
8. C - Supplier C -PHP 2.25 each bread, P 0.15 delivery per break, 30minutes away from the
store
9. A - True
10. A - True
Congratulations! You have completed the module on Adopting an Entrepreneurial Mindset in
the Workplace for National Certificate Level II!
Work Readiness Modules on 21st Century Skills | USAID Opportunity 2.0 Program| Philippines
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