This Research and Development study developed and validated a localized Science, Technology, Engineering, and Mathematics (STEM) Competencies for Food and Beverage Services (FBS) level II trainees. Twenty-five (25) FBS NC II trainees from General Santos National School of Arts and Trades participated in the study; 72% were female, 28% were aged 21-25, and 72% were college graduates. Trainers, assessors, and industry experts evaluated the modules. Analysis of variance (ANOVA) and weighted mean were employed to answer study issues and examine evaluator ratings. The competencies of preparing the dining area, promoting food and beverage, and providing room service are the least mastered. There is a significant difference in these competencies based on sex with t-3.017, p-0.012 and age with t-5.081, p-0.005, but not on educational achievement f-1.856, p-0.160. Required knowledge, skills, and (STEM) Competencies were identified based on the training regulation of the qualification. The correlation test showed p-values greater than 0.05, supporting the null hypothesis that mean gain scores on evaluating localize modules with STEM competencies in objectives, concepts, skills, usability, appropriateness, and adequacy are not significantly different. Thus, it is recommended that the localized module be tested in the training of FBS NC II and employed in the subsequent study.