SESSION PLAN

Sector : Tourism
Qualification Title : Bartending NC II
Unit of Competency : Provide wine service
Module Title : Providing wine service

Learning Outcomes:
LO1 Explain different types of wines to customer
LO2. Recommend appropriate wine and food combinations to customers
LO3. Prepare wine, glasses and accessories for service
LO4. Open and serve wine
LO5. Check wine for faults

A. INTRODUCTION
In this session, the trainees will understand the knowledge & skills required in opening and serving wine to the guest as
well as the legal aspects of serving alcohol to guests as part of the responsibility of the food service establishment and the
server.

 Session plan- Please prepare for the whole unit of competency

B. LEARNING ACTIVITIES
LO1:
LO 4: Open and serve wine
Learning Content Methods Presentation Practice Feedback Resources Time
 Procedures in Self-paced Read Information Answer self- Compare answers CBLM
opening and serving instruction sheet 4.4-1 on check No. 4.4- to answer key 4.4-
wine to guest procedure in 1 1 1.5 hrs
opening and serving
wine to guest
.
Video Presentation View the video Answer oral Determine the Multi Media 30min
presentation on question ask correctness of the Projector s.
procedure in by trainer answer Laptop
opening and serving
wine to guest
Demonstration Observe the trainer Perform Task Evaluate their Tools:
in demonstrating Sheet 4.4-1a using corkscrew,
the procedure in opening and performance service 2 hrs.
opening and serving wine criteria tray, side
serving wine to the to the guest checklist 4.4-1a towel, wine
guest (white, red (white) bucket,
and sparkling) wine
basket,
equipment,
glassware:
Let the Let the Trainee white, red,
trainee evaluate their champagne 2 hrs
Perform Task using glasses,
Sheet 4.4-1b performance wines:
opening and criteria white, red,
 serving wine checklist 4.4-1b sparkling
to the guest
(red)

Let the Let the Trainee Tools: 2 hrs

trainee evaluate their corkscrew,
Perform Task using service
Sheet 4.4-1c performance tray, side
Opening and criteria towel, wine
serving wine checklist 4.4-1c bucket,
(sparkling) wine
basket,
equipment,
glassware:
white, red,
champagne
glasses,
wines:
white, red,
sparkling
 Laws in relation Self-paced  Let the trainee Let the trainee Let the trainee CBLM
to responsible instruction read Information answer self- compare answers
service of alcohol sheet 4.4-2 on laws check No. 4.4- to answer key 1 hr
in relation to 2 4.4-2
responsible service
of alcohol
 C. ASSESSMENT PLAN
Competency should be assessed through demonstration, written test and oral questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by:

Reviewed and verified by:

Approved by: