Professional Documents
Culture Documents
He - Bartending NC Ii PDF
He - Bartending NC Ii PDF
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
Number of
Specialization Pre-requisite
Hours
1. Agricultural Crops Production (NC I)
2. Agricultural Crops Production (NC II)++ 480 hours
3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)
4. Animal Health Care Management (NC III) 320 hours Animal Production (NC II)
5. Animal Production (NC II) +
When updated, this CG will become the following:
1. Animal Production (Poultry-Chicken) (NC II); 480 hours
2. Animal Production (Ruminants) (NC II); and
3. Animal Production (Swine) (NC II)
6. Aquaculture (NC II) 640 hours
7. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production (NC II)
8. Artificial Insemination (Swine) (NC II) 160 hours Animal Production (NC II)
9. Agricultural Crops Production (NC I) 320 hours
10. Fish Capture (NC II) ++ 640 hours
11. Fishing Gear Repair and Maintenance (NC III) 320 hours
12. Fish-Products Packaging (NC II) 320 hours
13. Fish Wharf Operation (NC I) 160 hours
14. Food (Fish) Processing (NC II) 640 hours
15. Horticulture (NC II) + 640 hours
16. Horticulture (NC III) 640 hours Horticulture (NC II)
17. Landscape Installation and Maintenance (NC II) 320 hours Agricultural Crops Production (NC I)
18. Organic Agriculture (NC II) 320 hours Agricultural Crops Production (NC I)
19. Pest Management (NC II) 320 hours Agricultural Crops Production (NC I)
20. Rice Machinery Operation (NC II) 320 hours Agricultural Crops Production (NC I)
21. Rubber Processing (NC II) 320 hours
22. Rubber Production (NC II) 320 hours
23. Slaughtering Operation (NC II) 160 hours Animal Production (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 1 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks (NC II) 160 hours
2. Barbering (NC II) 320 hours
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/8
7. Commercial Cooking (NC III) 320 hours Cookery (NC II)
8. Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
9. Dressmaking (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)
12. Food and Beverage Services (NC II) + 160 hours
13. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
14. Hairdressing (NC II) 320 hours
15. Hairdressing (NC III) 640 hours Hairdressing (NC II)
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
20. Housekeeping (NC II) + 160 hours
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II) 160 hours
25. Wellness Massage (NC II) 160 hours
+
CG to be updated by December 2015
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 2 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
INDUSTRIAL ARTS
Number of
Specialization Pre-requisite
Hours
1. Automotive Servicing (NC I) + 640 hours
2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)
3. Carpentry (NC II) 640 hours
4. Carpentry (NC III) 320 hours Carpentry (NC II)
5. Construction Painting (NC II) 160 hours
6. Consumer Electronics Servicing (NC II) + 640 hours
7. Domestic Refrigeration and Airconditioning (DOMRAC) Servicing (NC II) 640 hours
8. Driving (NC II) 160 hours
9. Electrical Installation and Maintenance (NC II) 640 hours
10. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)
11. Electronic Products Assembly and Servicing (NC II) ++
(CG under construction based on Consumer Electronics Servicing 640 hours
(NC II) CG)
12. Furniture Making (Finishing) (NC II) + 480 hours
13. Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
14. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)
15. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)
16. Machining (NC I) ++ 640 hours
17. Machining (NC II) 640 hours Machining (NC I)
18. Masonry (NC II) 320 hours
19. Mechatronics Servicing (NC II) 320 hours Consumer Electronics Servicing (NC II)
20. Motorcycle/Small Engine Servicing (NC II) 320 hours
21. Plumbing (NC I) 320 hours
22. Plumbing (NC II) 320 hours Plumbing (NC I)
23. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit Domestic Refrigeration and Airconditioning (DOMRAC)
640 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) Servicing (NC II)
24. Shielded Metal Arc Welding (NC I) 320 hours
25. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
26. Tile Setting (NC II) 320 hours
27. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 3 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
Number of
Specialization Pre-requisite
Hours
1. Animation (NC II) 320 hours
2. 1. Telecom OSP and Subscriber Line Installation
Broadband Installation (Fixed Wireless Systems) (NC II) 160 hours (Copper Cable/POTS and DSL) (NC II)
2. Telecom OSP Installation (Fiber Optic Cable) (NC II)
3. Computer Hardware Servicing (NC II) + 320 hours
4. Computer Programming (NC IV) +
When updated, this CG will become the following:
1. Programming (.net Technology) (NC II)++ 320 hours
2. Programming (Java) (NC II)++
3. Programming (Oracle Database) (NC II)++
5. Computer System Servicing (NC II) ++
(CG under construction based on Computer Hardware Servicing (NC 320 hours
II) CG)
6. Contact Center Services (NC II) 320 hours
7. Illustration (NC II) 320 hours
8. Medical Transcription (NC II) 320 hours
9. Technical Drafting (NC II) 320 hours
10. Telecom OSP and Subscriber Line Installation
320 hours Computer Hardware Servicing (NC II)
(Copper Cable/POTS and DSL) (NC II)
11. Telecom OSP Installation (Fiber Optic Cable) (NC II) Telecom OSP and Subscriber Line Installation
160 hours
(Copper Cable/POTS and DSL) (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 4 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
Course Description:
This curriculum guide on Bartending National Certificate II (NC II) is designed for students to develop their knowledge, skills and attitude required in effective bar and
beverage services. It reflects the role of a “bartender” and/or a utility/back and may be part of the role of a bar attendant. It covers four core competencies namely: 1)
cleaning bar areas, 2) operating bar, 3) preparing and mixing cocktails and non-alcoholic concoctions, and 4) providing basic wine services. The preliminaries of this
specialization course include the following: 1) explaining the core concepts in bartending; 2) discussing the relevance of the course; and 3) exploring the opportunities for a
bartender as a career.
Entry Requirements: Enrollees of this course/ specialization must pass the medical examination. Age must be 18 years and above.
Introduction The learner demonstrates The learner independently 1. Explain the basic concepts in bartending.
1. Basic concepts in Bartending an understanding of basic demonstrates common 2. Discuss the relevance of the course.
2. Relevance of the course concepts and theories in competencies in Bartending as 3. Explore opportunities for Bartending as a
3. Career opportunities Bartending. prescribed in TESDA Training career.
Regulation.
PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)
1. Assessment of Personal The learner demonstrates The learner recognizes his/her LO 1. Recognize PECS needed in TLE_PECS9-12-
Entrepreneurial Competencies an understanding one‟s PECS and prepares an activity Bartending. 00-1
and Skills (PECS) vis-à-vis a PECS. plan that aligns with that of a 1.1 Assess one‟s PECS; characteristics, lifestyle,
practicing practitioner/entrepreneur skills, traits.
entrepreneur/employee: in Bartending. 1.2 Compare one‟s PECS with those of an
1.1 Characteristics entrepreneur.
1.2 Lifestyle
1.3 Skills
1.4 Traits
2. Analysis of PECS in relation to an
entrepreneur
SWOT analysis The learner demonstrates The learner creates a business LO 1. Generate a business idea that TLE_EM9-12-
1. Key concepts in environment and an understanding idea based on the analysis of relates with a career choice in Bartending. 00-1
market environment and market in environment and market in 1.1 Discuss SWOT analysis.
2. Differentiation of products, bartending Bartending. 1.2 Generate a business idea based on the
services, customers and their swot analysis.
buying habits
3. Competitions in the market
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 5 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
COMMON COMPETENCIES
LESSON 1: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE (DUI)
Industry information sources: The learner demonstrates The learner independently LO 1. Seek information on the industry. TLE_HEBRT9-
- media an understanding of performs developing and 1.1 Identify and access sources of information 12DUI-Ia-1
- reference book concepts and underlying updating industry knowledge on the industry.
- libraries principles in developing based on industry standards. 1.2 Obtain information to assist effective work
- union and updating industry performance in line with job requirements.
- industry association knowledge. 1.3 Access and update specific information on
- internet sector of work.
- personal observation 1.4 Apply industry information correctly to day-
Different sectors of the industry to-day work activities.
and services available
Trade unions environmental
issues and requirements
Hygiene procedures The learner demonstrates The learner independently LO 1. Follow hygiene procedures. TLE_HEBRT9-
- safe and hygienic handling of an understanding of performs observing workplace 1.1 Implement workplace hygiene procedures 12OWH-Ib-c-3
food and beverage concepts and underlying hygiene procedures based on in line with enterprise and legal
- regular hand washing principles in observing industry standards. requirements.
- correct food storage workplace hygiene 1.2 Carry out handling and storage of items in
- appropriate and clean clothing procedures. line with enterprise and legal requirements.
- avoidance of cross-
contamination
- safe handling disposal of linen
and laundry
- appropriate handling and
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 6 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
disposal of garbage
- cleaning and sanitizing
procedures
- personal hygiene
Overview of legislation and
regulation in relation to food
handling, personal and general
hygiene
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 7 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 3: PERFORMING COMPUTER OPERATIONS (PCO)
Hardware and peripheral devices The learner demonstrates The learner independently LO 1. Plan and prepare for task to be TLE_HEBRT9-
Software an understanding of performs computer operations undertaken. 12PCO-Id-5
OHS guidelines concepts and underlying based on industry standards. 1.1 Determine requirements of task.
principles in performing 1.2 Select appropriate hardware and software
computer operations. according to task assigned and required
outcome.
1.3 Plan task to ensure OH & S guidelines and
procedures.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 8 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Health, safety and security The learner demonstrates The learner independently LO 1. Follow workplace procedures for TLE_HEBRT9-
procedures an understanding of performs workplace and safety health, safety and security practices. 12PWS-If-g-10
Breaches of procedure concepts and underlying practices based on industry 1.1 Follow correct health, safety and security
Communication principles in performing standards. procedures in line with legislation,
- Interactive communication workplace and safety regulations and enterprise procedures.
with others practices. 1.2 Identify and report breaches of health,
- Interpersonal skills safety and security procedures and
- Good working attitude reported in line with enterprise procedure.
- ability to work quietly; with 1.3 Report suspicious behavior or unusual
cooperation; patience, occurrence in line with enterprise.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 9 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
carefulness, cleanliness and
aesthetic values
- Ability to focus on task at hand
Effective communication skills The learner demonstrates The learner independently LO 1. Greet customer. TLE_HEBRT9-
Non-verbal communication – body an understanding of performs providing effective 1.1 Greet guests in line with enterprise 12PEC-Ih-13
language concepts and underlying customer service based on procedure.
Good time management principles in providing industry standards. 1.2 Use appropriate verbal and non-verbal
effective customer service. communications to the given situation.
1.3 Observe non- verbal communication
responding to customer.
1.4 Demonstrate sensitivity to cultural and
social differences.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 10 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
identify priority for service delivery.
2.3 Provide information to customers.
2.4 Identify personal limitation and seek
appropriate assistance from supervisors in
addressing customer needs.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 11 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
CORE COMPETENCIES
LESSON 6: CLEANING BAR AREAS (CBA)
Classification of bar surfaces and The learner demonstrates The learner independently LO 1. Clean bar, equipment and tools. TLE_HEBRT9-
equipment an understanding of performs cleaning bar areas 1.1 Clean bar surfaces and equipment in 12CBA-Iia-c-18
Identification of cleaning concepts and underlying based on industry standards. accordance with industry standard and
equipment, tools and chemicals principles in cleaning bar hygiene regulations.
Logical and efficient work flow areas. 1.2 Check working condition of equipment in
Preparation of material inventory, accordance with manufacturer‟s manual
breakage report and damage and instructions.
report according to policy 1.3 Check conditions of utensils and glassware
procedures for dirt and damages.
Hazard Analysis and Critical 1.4 Dispose safely broken, cracked items and
Control Points (HACCP)/ other waste in accordance with
Occupational Safety and Health environmental considerations.
Standards (OSHS) 1.5 Prepare supply inventory reports in
accordance with establishment‟s policy
procedures.
1.6 Accomplish closing up procedures of
glassware and other equipment based on
establishment‟s standards.
Identify bar public areas LO 2. Clean and maintain public areas. TLE_HEBRT9-
- bar areas 2.1 Clean and maintain identified public areas 12CBA-Iic-e-19
- restaurant area promptly in accordance with
- function areas establishment‟s standards.
- gaming areas 2.2 Remove empty and unwanted glasses on a
Bussing procedures regular basis with minimum disruption to
customers.
2.3 Clean tables and service counter
hygienically in accordance with enterprise‟s
requirements and standards.
2.4 Maintain adherence to customer service
through courteous interaction with a
customer and in accordance with industry
and/or enterprise‟s standards.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 12 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 7: OPERATING THE BAR (OTB)
Different types of bar and bar The learner demonstrates The learner independently LO 1. Prepare the bar for services. TLE_HEBRT9-
service an understanding of operates a bar based on 1.1 Identify basic parts of the bar in 12OTB-Iif-h-20
Parts of a bar concepts and underlying Industry Standards. accordance with service operation
Proper display of different principles in operating a requirements.
classification of alcoholic and non- bar. 1.2 Set up properly bar display and work area
alcoholic beverages in accordance with establishment‟s
Proper preparation and checking requirements and bar service style.
of different types of bar tools and 1.3 Check and re-stock bar products and
equipment materials in accordance with industry
Care and use of bar tools and and/or enterprise‟s is policy and
equipment procedures.
Preparation of proper garnish 1.4 Prepare appropriate kind of decorations,
styles, condiments, accessories coasters, edible and non-edible garnishes
and ice supplies in accordance with establishment‟s
Preparation of adequate supplies requirements.
of bar products and materials 1.5 Store all items in accordance with storing
Identification and proper procedures and techniques.
segregation of different types of 1.6 Ensure availability of bar products and
glasses materials in accordance with
Procedures and techniques in establishment‟s policy and procedures.
storing alcoholic and non-alcoholic 1.7 Check necessary bar tools, equipment and
beverage/concoctions utensils and readiness for service
operation.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 13 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Factors that affect intoxication LO 4. Identify and deal with customer TLE_HEBRT9-
Proper ways and means in dealing affected with alcohol. 12OTB-IIIe-23
with an intoxicated person 4.1 Practice responsible service of alcohol in
Different signs of intoxication and accordance with relevant legislations and
remedies licensing requirements.
Role and responsibility of 4.2 Identify indicators of an intoxicated person.
bartender in serving alcohol 4.3 Recognize behavioral warning signs of
Awareness of average Blood intoxication.
Alcohol Concentration in a 4.4 Monitor behavioral warning signs of
person‟s body structure intoxication.
4.5 Deal courteously and promptly with
intoxicated persons in accordance with the
establishment‟s service policy and
guidelines.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 14 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4.6 Refuse servicing of alcoholic beverage in a
diplomatic and suitable manner.
4.7 Offer appropriate food and non-alcoholic
beverages to intoxicated persons.
4.8 Record intoxicated customer‟s
misdemeanor in appropriate record book
for future guest service reference.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 15 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
munchies Establishment‟s procedures.
Proper shutting down procedures 6.6 Shut down appropriate equipment in
of different equipment accordance with establishment‟s safety
Proper turn-over procedures of procedures and manufacturer‟s
bar operations to the next shifts instructions.
6.7 Maintain bar set-up and stocks for the next
shift of service.
6.8 Ensure that equipment and glasses are in
the correct place whenever necessary.
6.9 Turn-over of bar operations to the next
shifts in accordance with enterprise‟s
procedures.
Proper identification of The learner demonstrates The learner independently LO 1. Prepare and mix a range of TLE_HEBRT9-
classification of Alcoholic and non- an understanding of prepares and mixes cocktails and cocktails. 12CNC-IVa-j-
alcoholic ingredients of cocktails concepts and underlying non-alcoholic concoctions based 1.1 Determine the classification of alcoholic 26
Proper utilization of different principles in preparing and on industry standards. beverages according to ingredient‟s use,
types of cocktail mixing tools and mixing cocktails and non- processes and characteristics.
equipment alcoholic concoctions. 1.2 Identify non-alcoholic beverage and mixers
Proper use of glassware required uses as modifiers in accordance with the
for different types of cocktails flavoring ingredients and process forms.
Application of proper mixing 1.3 Use different types of bar tools and
methods and procedures equipment in preparing and mixing a range
Recipes of popular international of cocktails in accordance with
standard mixed drinks manufacturer‟s manual and instruction.
Use of necessary garnish, edible 1.4 Handle different types of glasses required
and non-edible fruits and for different types of cocktails in
vegetables for certain cocktails accordance with establishment‟s standard
Proper utilization of ice supplies in and sanitary practices.
different mixing methods in 1.5 Use ice supplies according to hygiene and
preparing a range of cocktails sanitary practices.
Proper mixing of properly 1.6 Apply appropriate mixing methods and
different cocktail categories and procedures based on international
special drink concoctions standards.
Proper use of mechanical 1.7 Prepare and use necessary garnish, edible
equipment in cocktail mixing and non-edible fruits and vegetables based
Practice of occupational health on cocktail presentation.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 16 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
and sanitary practices in mixing 1.8 Identify different categories of cocktails
cocktails according to international standards.
1.9 Mix cocktail recipes according to
international standards and customer
preferences.
1.10 Prepare specialty drink concoctions in
accordance with establishment‟s recipe and
service procedures.
1.11 Mix specialty drink concoction in
accordance with establishment‟s recipe and
service procedures.
1.12 Utilize appropriate product substitutes for
out-of-stock liquor ingredients based on
appropriate product standards.
1.13 Observe occupational health and sanitary
practices in mixing cocktails according to
establishment‟s standard procedures.
1.14 Observe safety practices in using
mechanical equipment according to
manufacturer‟s guidelines.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 17 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Occupational health and sanitary non-alcoholic drinks in accordance with
practices in mixing non-alcoholic customer‟s request.
drinks 2.7 Select and mix correct ingredients in
accordance with the establishment‟s
service practices.
2.8 Prepare drinks appropriately in accordance
with standard recipe and required time
frame.
2.9 Use correct glasses in preparing and mixing
a variety of non-alcoholic drinks.
2.10 Use appropriate garnish in preparing and
mixing a variety of non-alcoholic drinks.
2.11 Observe occupational health and sanitary
practices in mixing non-alcoholic drinks
according to establishment are operating
procedures.
2.12 Observe safety practices in using
mechanical equipment according to
manufacturer‟s guidelines.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 18 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Structure, history, health benefit The learner demonstrates The learner independently LO 1. Explain different types of wines to TLE_HEBRT9-
and trends related to wines an understanding of provides basic wine service customer. 12BWS-Iia-c-
Characteristics of wines concepts and underlying based on industry standards. 1.1 Present wine list to customer in accordance 29
Different wine types and their principles in providing with the enterprise‟s established service
styles basic wine service. procedures.
Impact of the wine production 1.2 Explain proper wine types, styles, origin
techniques on the style and taste and/ or regions, viticulture (growing of
of wine wine) and signification (wine production) to
Key structural components of guest.
wine: 1.3 Interpret appropriate wine labels and
- Alcohol terminologies properly.
- Tannin
- Acid
- Sugar
- Fruit flavor
Factors affecting the style and
quality of wine
Label terminologies and
presentation
Wine producing countries and
regional variation
Principal grape varieties used in
the production of different wine
types
Applicable wine classifications that
govern production in the old and
new world wine countries
Variations in wine production
methods/techniques
- White wine processes
- Red wine processes
- Rose wine
- Sparkling wines
- Fortified wines
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 19 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
- Aromatized wine
Wine terminologies
Guidelines for successful wine and LO 2. Recommend appropriate wine and TLE_HEBRT9-
food matching food combinations to customers. 12BWS-Iic-e-
Commonly known food and wine 2.1 Recommend compatible wine and food 30
marriages combinations based on customer‟s
Interaction of primary flavors of preferences.
food and wine 2.2 Recommend appropriate wine for special
Wines for seasons and social occasions based on customer‟s needs.
occasions 2.3 Recommend special/featured wines of the
Wine pairing and selling month in accordance with enterprise‟s
techniques policy.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 20 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
service sequence and procedures, guest disapproves its taste.
when necessary 4.6 Serve wine to the guest according to
established industry service procedures.
4.7 Apply multiple wine service sequence
according to established industry service
procedures.
4.8 Refill customer‟s glass when necessary.
4.9 Inquire additional wine order politely from
the host.
4.10 Clear used and empty glasses according
to sanitary and safety procedures.
Types of coffee ground The learner demonstrates The learner independently LO 1. Set up and prepare machine and TLE_HEBRT9-
Parts of the espresso machine an understanding of prepares espresso based on equipment. 12PE-IVa-e34
Calibrating grinder concepts and underlying industry standards. 1.1 Pre-heat cups in accordance with
Uses of rags principles in preparing enterprise‟s standards.
- portafilter espresso. 1.2 Wipe portafilter clean and dry before
- steam wand dosing.
- drip tray 1.3 Check ground coffee for the shot of
- cups espresso.
Amount of ground coffee for type 1.4 Clean and dry drip tray.
of shot of espresso 1.5 Prepare and use rags properly.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 21 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
coffee in the portafilter.
2.2 Apply appropriate amount of pressure to
tamp the ground beans.
2.3 Tamp ground coffee evenly.
2.4 Clean portafilter sides and spouts before
inserting to the brew head.
2.5 Minimize spillage and wastage of ground
beans during dosing and grinding.
Types and chemistry of milk The learner demonstrates The learner independently LO 1. Prepare milk and equipment. TLE_HEBRT9-
Appropriate temperature in an understanding of textures milk based on industry 1.1 Chill milk in accordance with appropriate 12TXM-IVa-c-
chilling milks concepts and underlying standards. temperature. 34
Different kinds of milk principles in texturing milk. 1.2 Measure adequate amount of milk
measurement according to the according to the kind of drink to be
kind of drink to be prepared prepared.
Different sizes of steaming 1.3 Select correct (size of) steaming pitcher
pitchers according to the kind of drink to be
Proper use of steam wand prepared.
1.4 Flush steam wand to remove condensed
water.
1.5 Wipe steam wand before steaming.
1.6 Keep rags for the steam wand clean and
moist.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 22 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Taking coffee order The learner demonstrates The learner independently LO 1. Take orders of guests. TLE_HEBRT9-
Selection of coffee beverages an understanding of prepares and serves coffee 1.1 Take and verify orders with guests or 12SCB-IVa-c-
Varieties of coffee concepts and underlying beverages based on industry dining service crew. 34
Coffee bean information principles in preparing and standards. 1.2 Offer recommendations to the guest on
Coffee service serving coffee beverages. selection of coffee beverages.
1.3 Provide general information about the
coffee beans to guests.
1.4 Complete mise-en-place for coffee service
according to establishment‟s standards and
procedures.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 23 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 24 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
BAR TOOLS Steaming pitcher(3 sizes) ALCOHOLIC BEVERAGES Lecture Written Examination
Heavy-based glass jigger Thermometer Scotch (blended)whisky – Demonstration Interview/Oral Questioning
Double-edged stainless Ice bin standard brands Self-paced learning /Modular Performance Test
jigger Speed rail / rack (Speed - premium brands Instruction Individual/Group Report
Three-in-one stainless Wheel) - super Premium (optional) Group Discussion Direct Observation (Hands-on-
cocktail shaker Electric blender Single malt whisky- any brand Video presentation Activity)
Boston shaker w/ mixing Electric mixer Pure malt whisky- any brand Problem Solving/ Case Study
glass Under bar refrigerator Bourbon whiskey- standard Practical application
Fruit juicer / Squeezer (optional) brand Reporting
Bar spoon with relish fork Multi-layered refrigerator - premium brand On-the-job training
at other end Wine chiller (optional) Tennessy whiskey- standard Industry Immersion
Hawthorn strainer Coffee maker /percolator brand E-Learning
Waiter‟s friend cork Electric glass brushes Canadian whisky – standard
screw Draft beer dispenser brand
Wing type or different (mock) - premium brand
type of cork screw Mechanical glass washer Irish whiskey- any brand
Speed pourer (optional) Spanish brandy- any standard
Bottle and can opener Spill mat brand
Canulator / Canulating Rectangular or round Brandy – any premium brand
knife (small) table, with chairs Cognac VS / 3 star- any brand
Ice bucket Rectangular table for Cognac VSOP- any brand –
Ice scooper demonstration Cognac XO (optional)- any
Ice tong Mock bar brand
Chopping board 2 – Group (semi- Armagnac- any brand
Paring knife automatic commercial Local brandy – any brand
Muddler type espresso machine 2 different country brand
Juice jugs (Color coded) or Single or 1-group semi- brandy(optional)
– „Store and Pour‟ automatic commercial Gold Rum (5 yrs)- local brand
Garnish dispenser (7 type espresso machine
compartments) Doser grinder (commercial White rum- local brand
Cocktail / Bar tray type) Imported rum ( gold)- 2
Wine bucket (with stand) French press different brands of
Wine basket Syphon dark rum(e.g. myers)
Wine stopper/resealer Pourover/V60 Hand drip 151 proof rum – any brand
Glass-rimmer Moka pot/stove top Flavored rum- 3 variance (1
Measuring cup espresso maker bot.each)
Decanter Automatic drip coffee Vodka – Local brand –
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 25 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
½, & ¼, liter carafe maker imported brands(from 3
4 oz. carafe Table top stove; camping different countries)
Funnel stove flavored Vodka -3 variance –
Water pitcher (stainless) Knock box Tequila white / silver
Bar caddy / Organizer Hand stopwatches Tequila Gold
Coffee / Tea pot Gin- local brand
Paper filter imported brands (2 brands)
Blind filter Local lambanog brand
Round bar trays Local basi brand
Milk carafe Triple sec
Blue curacao
GLASSES Cointreau
Old fashioned glass/ rock Grand Marnier
glass (6-8oz.) Crème de Cacao –brown and
Hi-ball glass (8 –10 oz.) white
Collins glass (10 –12 oz.) Crème de Menthe – green and
Zombie glass (12 –14 white
oz.) Crème de Banane
Brandy glass 12oz.& 16 Crème de Cassis
oz. Kalhua
Martini or Cocktail glass Tia Maria (optional)
Margarita glass Gallano
Champagne saucer glass Amaretto
Champagne tulip glass Bailey‟s Irish Cream
Champagne flute glass Malibu Rum
Cordial / Pony glass Tequila Rose
Poco grande glass Cherry Heering
Breeze, squall & Apricot brandy
hurricane glass Peach Schnapps (or any
Sherry / Port wine glass variance)
Sour glass Strawberry flavored liqueur
Shot glass (1 and 2 oz.) Campari bitter
Footed beer glass (12 Angostura bitter
oz.) Dry Vermouth
Flair pilsner glass (12 oz.) Sweet Vermouth
Beer mugs (12 oz.) Dry Sherry
White & red wine glass Sweet / Cream Sherry
All purpose wine glass Port Wine
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 26 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
Footed rock glass Champagne- standard brand
Footed Hi-ball glass Sparkling wine –any brand
Water goblet Rose Wine
Irish coffee Red White- Bordeaux,
glass(different shapes) Burgundy, Australian, Italian,
Different fancy glasses Californian, Chilean Red Wine
Coffee cups and saucers White wine- Bordeaux,
Teaspoon Burgundy, Australian, Italian,
Coffee mugs Californian, Chilean White Wine
Local beer – light, strong, and
dark beer
Stout / Ale (beer )
Draft beer (optional)
NON-ALCOHOLIC
Grenadine
Simple / Sugar Syrup
at least four different flavored
syrups
Tonic water
Soda water
Ginger ale
Ginger beer
Cola (coke)
7-up / Sprite
Juices – orange, lime,
calamansi/lemon, pineapple,
mango, guyabano juice (in
small can size)
cranberry, apple and tomato
juice
Evaporated milk
Fresh milk
Coffee, Tea
Coffee beans (fresh roasted
whole)
Whipped cream
Coconut cream
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 27 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
CONDIMENTS:
Salt and pepper
Hot sauce
Worcestershire Sauce
Nutmeg
Fresh orange, lime, lemon, &
apple
Fresh pineapple with crown
Fresh green & ripe mango
Fresh banana, strawberry &
other fruits in season
Fresh mint leaves
Fresh celery stalk
Green olives
Red cherries
Cocktail onions
Ice cubes/Crushed ice
CLEANING MATERIALS
Rugs
Liquid detergents
Mop with head
Hand towels
Waste dump
Broom
Scrubbing pad
Sponge
Duster
LEARNING MATERIALS
Overhead projector with screen
LCD projector
Lap top / Desk top PC
White board with eraser
Whiteboard marker
Easel stand
Manila paper
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 28 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
Pen and pencil
Masking tapes
Transparencies
Course design / Schedule
Hand out materials / Course
manual /work
book
Books on bartending
Books on cocktail mixing
Trade magazines
Books about tourism
Related reading materials
Videos / VCD‟s
Comprehensive drink list /
Menu
Comprehensive wine list
Product literature
Empty bottles
Flairing bottles
4ft. x 16ft Rubber matting
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 29 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
GLOSSARY
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 30 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 31 of 32
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
^ Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8. **This is just a sample. Schools make their own
* Please note that these subjects have pre-requisites mentioned in the CG.
curriculum maps considering the specializations to be
+ CG to be updated by December 2015
Other specializations with no prer-equisites may be taken up during these semesters. offered. Subjects may be taken up at any point during
Grades 9-12.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide November 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 32 of 32