New CBC For Bartending Ncii

Bartending NC II
PROGRAM / COURSE DESIGN
COURSE TITLE : BARTENDING
NOMINAL DURATION : 326 hours

112 hours (elective – optional)
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills and attitude of a bartender / barista in cleaning
bar areas, operating bar, preparing and mixing cocktails in accordance with industry standards.
COURSE OUTCOMES:
Upon completion of this course students/trainees will be able to:
A. Clean Bar Areas

B. Operate Bar
C. Prepare and mix cocktails and non-alcoholic drinks
D. Provide wine service
E. Prepare and serve coffee beverages
ENTRY REQUIREMENTS:
Candidate/trainee must be any of the following:
 Can communicate in basic English either oral and written

 At least 10-year basic education graduate
 Can perform basic mathematical computation
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COURSE STRUCTURE
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No. of
Unit of Competency Module Title Module Contents
Hours
BASIC
1. Participate in 1.1 Participating in 1.1.1 Parts of speech 4
Workplace Workplace 1.1.2 Sentence construction
Communication Communication 1.1.3 Effective communication
1.1.4 Communicating with the employer
1.1.5 Communicating with other
members of the household
1.1.6 Familiarizing with common places
and Singaporean terminologies
1.1.7 Basic mathematics
1.1.8 Technical writing
1.1.9 Types of forms
1.1.10 Recording information
2. Work in a Team 2.1 Working in a Team 2.1.1 Team role in the household 4
Environment Environment 2.1.2 Relationship and responsibilities
2.1.3 Role and responsibilities with team
environment/ household
2.1.4 Relationship within a
team/household member
2.1.5 Communication process
2.1.6 Team structure / team roles in the
household
2.1.7 Group planning and decision
making in the household
3. Practice Career 3.1 Practicing Career 3.1.1 Personal Development-Social 5
Professionalism Professionalism 3.1.2 Aspects: Intra and Interpersonal
Development
3.1.3 Personal Hygiene and Practices
3.1.4 Work Values and Ethical Standards
3.1.5 Household policies on the use and
maintenance of equipment
3.1.6 Gender and Development (GAD)
Sensitivity
3.1.7 Professionalism in the Workplace/
household
4. Practice 4.1 Practicing 4.1.1 Hazards and risks identification and 5

Occupational Health Occupational control
and Safety Health and Safety 4.1.2 Household safety and health
Procedures Procedures protocol
4.1.3 OHS indicators
4.1.4 Effects of hazards in the workplace
4.1.5 Ergonomics
4.1.6 Safety Regulations
4.1.7 Electrical and Fire Safety Code
4.1.8 Waste management
4.1.9 Disaster Preparedness and
Management
4.1.10 Contingency Measures and
Procedures
4.1.11 Operational health and safety
procedure, practices and
regulations
4.1.12 Emergency-related drills and
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No. of
Hours
training
4.1.13 Management systems and
procedures for infection control
4.1.14 Transmission and control of
Communicable diseases
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No. of
Hours
COMMON
1. Develop And Updated 1.1 Developing And 1.1.1 Information sources. 2
Industry Knowledge Updating Industry 1.1.2 Information to assist effective work
Knowledge performance
2. Observe Workplace 2.1 Observing 2.1.1 Personal grooming and hygiene. 4
Hygiene Procedures Workplace Hygiene 2.1.2 Typical hygienic and control
Procedures procedures in the hospitality and
tourism industries.
2.1.3 Overview of legislation and
regulation in relation to food
handling, personal and general
hygiene.
2.1.4 Knowledge on factors which
contribute to workplace hygiene
problems.
2.1.5 General hazards in handling of food,
linen and laundry and garbage,
including major causes of
contamination and cross-infection.
2.1.6 Sources of and reasons for food
poisoning.
2.1.7 Hygienic risks, minimizing or
removing.
3. Perform Computer 3.1 Performing 3.1.1 Main types of computers and basic 4
Operations Computer features of different operating
Operations systems.
3.1.2 Main parts of a computer.
3.1.3 Storage devices and basic
categories of memory.
3.1.4 Relevant types of software.
3.1.5 General security.
3.1.6 Viruses.
3.1.7 OH and S principles and
responsibilities.
3.1.8 Basic ergonomics of keyboard and
computer use.
3.1.9 General security.
3.1.10 Reading skills to interpret
instructions.
3.1.11 Use of desktop icons.
3.1.12 Keyboard techniques
responsibilities.
3.1.14 Printing techniques.
3.1.15 Types of printers.
3.1.16 Peripherals.
responsibilities.
3.2 Maintaining 3.2.1 Occupational health and safety
Computer 3.2.2 PC systems
Equipment And 3.2.3 Use of tools
System 3.2.4 Mathematical computations
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No. of
Hours
3.2.5 Electrical/electronic theory
3.2.6 Drawing interpretation
3.2.7 Computer interpretation
3.2.8 Viruses
3.2.9 Use of problem solving in
emergency situation
3.2.10 Removing viruses from infected
machines
3.2.11 Electrical/electronic theory
3.2.12 Computer operation
3.2.13 Viruses
3.2.14 Use of problem solving in
emergency situation
3.2.15 Removing viruses from infected
machines
4. Perform Workplace 4.1 Performing Workplace 4.1.1 Correct health, safety and 4
And Safety Practices And Safety Practices security practices in line with
workplace procedures.
4.1.2 Safe and proper work techniques
in using devices and equipment
4.1.3 Hazard identification and control
4.1.4 Security of documents, cash,
equipment and people.
4.1.5 5S
4.1.6 Types / kinds of emergency.
4.1.7 Emergency procedure –
recognition, action and
prevention.
4.1.8 First aid procedures.
4.1.9 Use of PPE
4.1.10 Safe and proper posture.
5. Provide Effective 5.1 Providing Effective 5.1.1 Components of communication, 4
Customer Service Customer Service communication process and
barriers of communication.
5.1.2 Verbal and non-verbal
communication.
5.1.3 Body language, gestures, facial
expressions, mannerisms.
5.1.4 Customs and traditions of
different races.
5.1.5 Modes of greeting and fare
welling according to cultural and
social differences.
5.1.6 Enhancement of interpersonal
and listening skills.
5.1.7 Good working attitude and
pleasant approach.
5.1.8 Public relations skills.
5.1.9 Modes of greeting and farewell.
5.1.10 Proper addressing of needs of
persons. (by gender, age, status,
physical condition)
5.1.11 Style manual requirement.
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No. of
Hours
5.1.12 Standard letters and proformas.

5.1.13 Telephone manners, proper use
of fax machine.
5.1.14 Proper way of taking queries.
5.1.15 Responses to queries.
5.1.16 Taking telephone messages.
5.1.17 Proper way of answering
complaints in line with workplace
procedures.
5.1.18 Nature and details of complaints.
5.1.19 Industry/ workplace procedures
in giving evaluation and
recommendations.
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No. of
Hours
CORE
1. Clean Bar Areas 1.1 Cleaning Bar 1.1.1 Clean bar, equipment and Tools 50
Areas 1.1.2 Clean and maintain public areas
(Bartending)
2. Operate Bar 2.1 Operating Bar 2.1.1 Prepare bar for service 50
(Bartending) 2.1.2 Take drink orders
2.1.3 Serve drinks
2.1.4 Identify and deals customer affected
with alcohol
2.1.5 Maintain proper bar operation control
procedures
2.1.6 Close/turn over bar operations
3. Prepare and mix 3.1 Preparing and 3.1.1 Prepare and mix a range of cocktails 120
cocktails and non- mixing cocktails and 3.1.2 Prepare and mix a variety of non-
alcoholic concoctions non-alcoholic alcoholic concoctions
concoctions 3.1.3 Use, clean and maintain bar tools,
(Bartending) equipment and machineries for
mixing cocktails and non-alcoholic
concoctions
4. Provide wine 4.1 Providing wine 4.1.1 Explain different types of wines to 70
service service customer
(Bartending) 4.1.2 Recommend appropriate wine and
food combinations to customers
4.1.3 Prepare wine glasses and accessories
for service
4.1.4 Open and serve wine
4.1.5 Check wine for faults
TOTAL 326
No. of
Hours
ELECTIVE (OPTIONAL)
1.1.1 Set up and prepare machine and 50
1. Prepare espresso 1.1 Preparing espresso
equipment
2.1.1 Prepare milk and equipment 50
2. Texture Milk 2.1 Texturing of Milk 2.1.2 Foam milk
2.1.3 Texture milk
3.1 Preparing and 3.1.1 Take orders of guests 12
3. Prepare and serve
serving coffee 3.1.2 Prepare espresso based beverages
Coffee beverages
beverages 3.1.3 Prepare and serve brewed coffee
TOTAL 112
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COMPETENCY ANALYSIS
This table describe the number of modules develop in a particular unit of competency.
Unit of Competency No. of modules Total
A. Basic
1. Participate in workplace communication 1 4
2. Work in a team environment 1
3. Practice career professionalism 1
4. Practice occupational health and safety procedures 1
B. Common
1. Develop and update industry knowledge 1 5
2. Observe workplace hygiene procedures 1
3. Perform computer operations 1
4. Perform workplace and safety practices 1
5. Provide effective customer service 1
C. Core
1. Clean bar areas 1 4
2. Operate Bar 1
3. Prepare and mix cocktails and non-alcoholic drinks 1
4. Provide wine service 1
TOTAL 13
D. Elective (optional)
1. Prepare espresso 1
2. Texture milk 1
3. Prepare and serve coffee beverages 1
TOTAL 3
ASSESSMENT METHOD
 Individual and group demonstration (Practical application)
 Written examination
 Individual report
COURSE DELIVERY (METHODOLOGY)

 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
QUALIFICATION OF INSTRUCTORS/TRAINERS
 Must be a holder of National TVET Trainer Certificate (NTTC) Level I in Bartending NC II
 Must have at least 2 years relevant industry experience
 Must have attended relevant and competent bar service trainings and seminars
RESOURCES
Facilities
 Laboratory
 Lecture room
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TOOLS EQUIPMENT MATERIALS

Heavy-based glass Jigger Ice bin Whiskey- (any brand)
Double-edge stainless jigger Speed rail / rack (Speed Wheel) Brandy (assorted type and brand)
Three-in-One Stainless Cocktail Shaker Electric Blender Cognac (different classification any brands)
Boston Shaker w/ mixing glass Electric mixer Any brand – Armagnac
Tin Cans Underbar refrigerator (optional) Rum (White/ Gold flavored any brands)
Fruit Juicer / Squeezer Multi-layered Refrigerator Vodka (local/imported/flavored any brands)
Bar spoon with relish fork at other end Coffee maker /percolator Tequila (silver and gold)
Bar Strainer (hawthorn) Electric Glass brushes Gin (local/ imported –any brand
Basic Strainer Draft Beer dispenser (mock) Local Lambanog brand
Waiter’s friend Cork Screw Wash Sink with 3 compartments Local Basi brand
Wing type or different type of Cork Screw Spill mat Triple Sec
Speed pourer Drainboard Blue Curacao
Bottle and can opener Soda Siphon Cointreau
Canulator / Canulating knife Soda Gun (for post mix) (Opt) Grand Marnier Drambuie
Ice bucket Crème de Cacao (White and brown)
Ice scooper Crème de Menthe (green and white)
Ice tong Crème de Bananes
Ice Pick Crème de Cassis
Chopping board Kalhua
Paring knife Grenadine syrup
Muddler Assorted Flavored syrups
Juice jugs (Color coded) – ‘Store and Pour’ Tonic water/Bitter Lemon
Garnish dispenser (7 compartments) Soda Water
Cocktail / Bar tray Ginger ale
Wine bucket (with stand) Ginger beer
Wine basket Cola
Wine stopper/resealer 7 up / Sprite
Glass-rimmer Fruit Juices (assorted flavors)
Measuring Cup Fresh milk
Decanter Tea bags
1/2 liter Carafe Whipped cream (Yoghurt Plain)
¼ liter Carafe Coconut Cream/Milk/ Cream
4 oz. Carafe
Funnel
Water Pitcher (stainless)
Bar Caddy / Organizer
Coffee / Tea pot
Fruit molder
Straw dispenser
Old Fashioned Glass/ rock glass (6 – 8oz.)
Hi Ball Glass(8–10oz)
Collins Glass(10–12 oz)
Zombie Glass (12 –14 oz.)
Brandy Glass 12oz.
Brandy Glass 16oz.
Martini or Cocktail Glass
Margarita glass
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TOOLS EQUIPMENT MATERIALS

Champage Saucer glass
Champange Tulip glass
Champagne Flute glass
Cordial / pony glass
Poco Grande Glass
Breeze Glass
Squall Glass
Hurricane glass
Sherry / Port wine glass
Sour Glass
Shot Glass ( 1 and 2 oz.)
Footed beer glass (12 oz.)
Assorted specialty / Fancy Glass
Flair Pilsner glass ( 12 oz.)
Beer Mugs (12 oz.)
White Wine glass
Red Wine glass
All purpose wine glass
Footed rock glass
Footed Hi ball glass
Water Goblet
Irish Coffee Glass (different shapes)
Coffee cups and saucers
Teaspoon
Coffee Mugs
Steaming Pitcher (3 sizes)
Thermometer
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Bartending NC II
BASIC COMPETENCY : COMMUNICATIONS
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to obtain,
interpret and convey information in response to workplace requirements.
SUGGESTED DURATION : 4 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO 1. Obtain and convey workplace information
LO 2. Complete relevant work related documents.
LO 3. Participate in workplace meeting and discussion.
LO 1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.
2. Effective questioning, active listening and speaking skills are used to gather and convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified and followed.
6. Defined workplace procedures for the location and storage of information are used.
7. Personal interaction is carried out clearly and concisely.
CONTENTS:
 Parts of speech
 Sentence construction
 Effective communication
CONDITIONS:
The students/ trainees must be provided with the following:
 Writing materials (pen & paper)
 References (books)
 Manuals
METHODOLOGIES:
 Group discussion
 Interaction
 Lecture
 Reportorial
ASSESSMENT METHODS:
 Written test
 Practical/performance test
 Interview
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L0 2. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Range of forms relating to conditions of employment are completed accurately and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical process is used for routine calculations.
4. Errors in recording information on forms documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise guidelines.
CONTENTS:
 Basic mathematics
 Technical writing
 Types of forms
CONDITIONS:
The students/trainees must be provided with the following:
 Paper
 Pencils/ball pen
 Reference books
 Manuals
METHODOLOGIES:
 Interaction
 Lecture
ASSESSMENT METHODS:
 Written test
 Interview
LO 3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
1. Team meetings are attended on time.
2. Own opinions are clearly expressed and those of others are listened to without interruption.
3. Meeting inputs are consistent with the meeting purpose and established protocols.
4. Workplace interaction are conducted in a courteous manner appropriate to cultural background and
authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning conditions of
employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Sentence construction
 Technical writing
 Recording information
CONDITIONS:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
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METHODOLOGIES:
 Group discussions
 Interaction
 Lecture
ASSESSMENT METHODS:
 Written test
 Interview
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BASIC COMPETENCY : TEAM WORK
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and
responsibility as a member of a team.
Upon completion of this module, the students/ trainees will be able to:
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO2. Work as a team member
LO 1. DESCRIBE TEAM ROLE AND SCOPE
1. Role and objective of the team is identified from available sources of information.
2. Team parameters, reporting relationships and responsibilities are identified from team discussions
and appropriate external sources.
CONTENTS:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
CONDITIONS:
 Standard operating procedure (SOP) of workplace
 Job procedures
 Client/supplier instructions
 Quality standards
 Organizational or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
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LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM
1. Individual role and responsibilities within the team environment are identified
2. Roles and responsibility of other team members are identified and recognized
2. Reporting relationships within team and external to team are identified
CONTENTS:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
CONDITIONS:
 Standard operating procedure (SOP) of workplace
 Job procedures
 Client/supplier instructions
 Organizational or external personnel
METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO 3. WORK AS A TEAM MEMBER
1. Effective and appropriate forms of communications used and interactions undertaken with team
members who contribute to known team activities and objectives
2. Effective and appropriate contributions made to complement team activities and objectives, based
on individual skills and competencies and workplace context
3. Observed protocols in reporting using standard operating procedures
4. Contribute to the development of team work plans based on an understanding of team’s role and
objectives and individual competencies of the members.
CONTENTS:
 Communication process
 Team structure/team roles
 Group planning and decision making
CONDITIONS:
 SOP of workplace
 Job procedures
 Organization or external personnel
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METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Observation of work activities
 Observation through simulation or role play
 Case studies and scenarios.
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Bartending NC II
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in promoting career
growth and advancement, specifically; to integrate personal objectives with
organizational goals set and meet work priorities and maintain professional
growth and development.
CERTIFICATE LEVEL : NC II
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the qualifications set for professionalism are
evident.
2. Intra and interpersonal relationship in the course of managing oneself based on performance
evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal development-social aspects: intra and interpersonal development
 Organizational goals
 Personal hygiene and practices
 Code of ethics
CONDITIONS:
 Workplace
 Code of ethics
 Organizational goals
 Hand outs and Personal development-social aspects
 CD’s, VHS tapes, transparencies
METHODOLOGIES:
 Interactive -lecture
 Simulation
 Demonstration
 Self paced instruction
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ASSESSMENT METHODS:
 Role play
 Interview
LO 2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals and objectives are
prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and commitments.
3. Practices and economic use and maintenance of equipment and facilities are followed as per
established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
 Organizational Key Result Areas (KRA)
 Work values and ethical standards
 Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
 Hand outs on
 Organizational KRA
 Work values and ethics
 Company policies and standards
 Sample job targets
 Learning guides
METHODOLOGIES:
 Interactive lecture
 Structured activity
 Demonstration
ASSESSMENT METHODS:
 Role play
 Interview
LO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are identified and availed.
2. Licenses and/or certifications according to the requirements of the qualifications are acquired and
maintained
3. Fundamental rights at work including gender sensitivity are manifested/ observed
4. Training and career opportunities based on the requirements of industry are completed and
updated.
CONTENTS:
 Qualification standards
 Gender and development (GAD) sensitivity
 Professionalism in the workplace
 List of professional licenses
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CONDITIONS:
 GAD handouts
 CD’s, VHS tapes on professionalism in the workplace
 Professional licenses samples
METHODOLOGIES:
 Film viewing
 Role play/simulation
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to comply
with the regulatory and organizational requirements for occupational health
and safety such as identifying, evaluating and maintaining occupational
health and safety (OHS) awareness.
LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO 1. IDENTIFY HAZARDS AND RISKS
1. Safety regulations and workplace safety and hazard control practices and procedures are clarified
and explained based on organization procedures
2. Hazards/risks in the workplace and their corresponding indicators are identified to minimize or
eliminate risk to co-workers, workplace and environment in accordance with organization procedures
3. Contingency measures during workplace accidents, fire and other emergencies are recognized and
established in accordance with organization procedures
CONTENTS:
 Hazards and risks identification and control
 Organizational safety and health protocol
 Threshold limit value (TLV)
 OHS indicators
CONDITIONS:
 Workplace
 Personal protective equipment (PPE)
 Learning guides
 Hand-outs
 Organizational safety and health protocol
 OHS indicators
 Threshold limit value
 Hazards/risk identification and control
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METHODOLOGIES:
 Interactive -lecture
 Simulation
 Symposium
 Group dynamics
ASSESSMENT METHODS:
 Situation analysis
 Interview
 Practical examination
LO 2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits are identified based on threshold limit values (TLV)
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace requirements and relevant
workplace OHS legislation.
CONTENTS:
 TLV table
 Philippine OHS standards
 Effects of hazards in the workplace
 Ergonomics
 EGG Regulations
CONDITIONS:
 Hand outs on
 Philippine OHS standards
 Effects of hazards in the workplace
 Ergonomics
 EGG regulations
 TLV table
METHODOLOGIES:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Simulation
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LO 3. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are followed in accordance with
the organization’s OHS policies.
3. Personal protective equipment (PPE) is correctly used in accordance with organization’s OHS
procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace emergencies are identified
in line with the established organizational protocol.
CONTENTS:
 Safety regulations
 Clean air act
 Electrical and fire safety code
 Waste management
 Disaster preparedness and management
 Contingency measures and procedures
CONDITIONS:
 Hand outs on
 Safety Regulations
 Clean air act
 Electrical and fire safety code
 Waste management
 Disaster preparedness and management
 Contingency measures and procedures
 OHS personal records
 PPE
METHODOLOGIES:
 Symposium
 Film viewing
 Group dynamics
 Self-paced instruction
ASSESSMENT METHODS:
 Interview
 Case/situation analysis
 Simulation
LO 4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Emergency-related drills and trainings are participated in as per established organization guidelines
and procedures
2. OHS personal records are completed and updated in accordance with workplace requirements
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Bartending NC II
CONTENTS:
 Operational health and safety procedure, practices and regulations
 Emergency-related drills and training
CONDITIONS:
 Workplace
 PPE
 OHS personal records
 Health record
METHODOLOGIES:
 Simulation
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
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Bartending NC II
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This unit deals with the knowledge, and skills required to access,
increase and update industry knowledge. It included seeking
information on the industry and updating industry knowledge.
LO 1: Seek information on the industry.
LO 2: Update industry knowledge.
LO 1. SEEK INFORMATION ON THE INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.
2. Information to assist effective work performance is obtained in line with job requirements.
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day-to-day work activities.
CONTENTS:
 Information sources.
 Information to assist effective work performance
CONDITIONS:
 Sources of information on the industry.
 Industry knowledge.
METHODOLOGY:
 Lecture/ demonstration
 Film showing
ASSESSMENT METHOD:
 Interview/questioning.
 Practical demonstration.
 Portfolio of industry information related to trainee’s work.
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Bartending NC II
LO 2. UPDATE INDUSTRY KNOWLEDGE.
1. Informal and/or formal research is used to update general knowledge of the industry.
2. Updated knowledge is shared with customers and colleagues as appropriate and incorporated into
day-to-day working activities.
CONTENTS:
 Information sources.
 Information to assist effective work performance
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
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Bartending NC II
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This unit deals with the knowledge, skills and attitudes in
observing workplace hygienic procedures. It also includes
following hygienic procedures and identifying and preventing
hygienic risks.
LO 1: Follow hygiene procedures.
LO 2: Identify and prevent hygienic risks.
LO 1: FOLLOW HYGIENIC PROCEDURES.
1. Workplace hygienic procedures are implemented in line with enterprise and legal requirements.
2. Handling and storage of items are undertaken in line with enterprise and legal requirements.
CONTENTS:
 Personal grooming and hygiene.
 Typical hygienic and control procedures in the hospitality and tourism industries.
 Overview of legislation and regulation in relation to food handling, personal and general hygiene.
CONDITIONS:
 Students/trainees must be provided with the following:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
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Bartending NC II
LO 2: IDENTIFY AND PREVENT HYGIENIC RISKS.
1. Potential hygienic risks are identified in line with enterprise procedures.

2. Action to minimize and remove risks is taken within scope of individual responsibility of enterprise / legal
requirements.
3. Hygienic risks beyond control of individual staff members are reported to the appropriate person for
follow up.
CONTENTS:
 Knowledge on factors which contribute to workplace hygiene problems.
 General hazards in handling of food, linen and laundry and garbage, including major causes of
contamination and cross-infection.
 Sources of and reasons for food poisoning.
 Hygienic risks, minimizing or removing.
CONDITIONS:
 Students/trainees must be provided with the following:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Practical examination
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Bartending NC II
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : Performing Computer Operations
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes needed to
perform computer operations. This includes in putting, accessing,
producing and transferring data using appropriate hardware and
software.
:
SUGGESTED DURATION 4 hrs
LEVEL OF QUALIFICATION : NC II
At the completion of the module the trainees/students should be able to:
LO 1. Plan and prepare the task to be undertaken

LO 2 Input data into the computer
LO 3. Access information using computer
LO 4. Produce output data using computer system
LO 5. Maintain computer equipment and system
LO 1: PLAN AND PREPARE THE TASK TO BE UNDERTAKEN
1. Requirements of the task undertaken are determine and properly understood
2. Appropriate hardware and software is selected in accordance with the task assigned and
required outcome
3. Planned tasked conformed with the OHS guidelines and procedures
CONTENTS:
 Types of computers and basic features of different operating systems
 Plain parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Computer capacity
 OHS Guidelines
 Computer Capacity
CONDITION:
The trainees/students must be provided with the following:
 Equipment and Accessories
 personal computer
 network system
 communication equipment
 printer
 scanner
 keyboard
 mouse
 Supplies and Materials
- office supplies
- diskettes
- CDs
- Zip disks
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Bartending NC II
 Tools
- Set of screw driver
 Learning Materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGY:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
LO 2: INPUT DATA INTO THE COMPUTER
1. Data are entered into the computer using appropriate program/application in accordance with
company procedures
2. Accuracy of information is checked and information is saved in accordance with standard operating
procedures
3. Inputted data are stored in storage media according to requirements
4. Work is performed within ergonomic guidelines
CONTENTS:
 Standard operating procedures in entering and saving data into the computer
 Storage media
 Ergonomic guidelines
CONDITION:
 network system
 printer
 scanner
 keyboard
 mouse
- office supplies
- diskettes
- CDs
- Zip disks
 Tools
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Bartending NC II
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO 3: ACCESS INFORMATION USING COMPUTER
1. Correct program/application is selected based on job requirements
2. Program/application containing the information required is accessed in accordance
with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/Techniques in Accessing Information
 Desktop Icons
 Keyboard Techniques Based on OHS Requirements
CONDITION:
 network system
 printer
 scanner
 keyboard
 mouse
- office supplies
- diskettes
- CDs
- Zip disks
 Tools
Manufacturer’s manual
METHODOLOGY:
 Demonstration
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Bartending NC II
ASSESSMENT METHODS
LO 4. PRODUCE OUTPUT DATA USING COMMUNICATION SYSTEM
 Entered data is processed using appropriate software commands
 Printed out data as required using computer hardware/peripheral devices is in accordance with
standard operating procedures
 Transferred files/data between compatible systems using computer software, hardware/peripheral
devises is in accordance with standard operating procedures
CONTENTS:
 Software Commands
 Operation and Use of Peripheral Devices
 Procedures in Transferring Files/Data
CONDITION:
 network system
 printer
 scanner
 keyboard
 mouse
- office supplies
- diskettes
- CDs
- Zip disks
 Tools
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
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Bartending NC II
LO 5: MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS
1. Cleaning, minor maintenance and replacement of consumables are implemented in accordance with
standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus checks are
implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard operating procedures
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
 network system
 printer
 scanner
 keyboard
 mouse
- office supplies
- diskettes
- CDs
- Zip disks
 Tools
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
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Bartending NC II
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This unit covers performing workplace and safety practices also
in dealing with emergency situations.
LO 1: Follow workplace procedures for health, safety and security practices.
LO 2: Deal with emergency situation.
LO 3: Maintain safe personal presentation standards.
LO 1: FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY

PRACTICES.
1. Correct health, safety and security procedures are followed in line with legislation, regulations
and enterprise procedures
2. Breaches of health, safety and security procedures are identified and reported in line with
enterprise procedure
3. Suspicious behavior or unusual occurrence are reported in line with enterprise procedure
CONTENTS:
 Correct health, safety and security practices in line with workplace procedures.
 Safe and proper work techniques in using devices and equipment
 Hazzard identification and control
 Security of documents, cash, equipment and people.
 5S
CONDITIONS:
Students/trainees must be provided with the following:
 Sample workplace equipment and devices.
 Hand-outs / printed materials of safety manuals
 Film / video clips
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
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Bartending NC II
LO 2 : DEAL WITH EMERGENCY SITUATION.
1. Emergency situations are recognized and appropriate actions are taken.
2. Emergency procedures are followed in line with workplace procedures.
3. Details of emergency situations are reported in line with workplace procedures.
CONTENTS:
 Types / kinds of emergency.
 Emergency procedure – recognition, action and prevention.
 First aid procedures.
CONDITIONS:
 Hands-out
 First aid kit.
CONDITIONS:
 Sample workplace equipment and devices.
 Hand-outs / printed materials of safety manuals
METHODOLOGY:
 Demonstration
ASSESSMENT METHODS
LO 3: MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS.
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
 Use of PPE
 Safe and proper posture.
CONDITIONS:
 Hands-out
METHODOLOGY:
 Film showing
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Bartending NC II
ASSESSMENT METHOD:
 Hands-on
 Direct observation
 Role-playing/ simulation
 Dramatization / fire drill
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Bartending NC II
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This unit deals with the knowledge, skills and attitudes in
providing effective customer services. It includes greeting
customers, identifying customer needs, delivering service to
customers, handling queries through telephone, fax machine,
Internet, e-mail, SMS and handling complaints evaluation and
recommendations.
LO 1: Greet customers
LO 2: Identify customer needs
LO 3: Deliver service to customer
LO 4: Handle queries through telephone, fax machine, internet, e-mail and SMS
LO 5: Handle complaints, evaluation and recommendations.
LO 1 : GREET CUSTOMER
1. Proper greeting of customer is specified according to standard procedure of workplace.
2. Verbal and non-verbal communication are identified and appropriated to the situation.
3. Non-verbal communication is observed carefully.
4. Cultural and social differences is understood and demonstrated.
CONTENTS:
 Components of communication, communication process and barriers of communication.
 Verbal and non-verbal communication.
 Body language, gestures, facial expressions, mannerisms.
 Customs and traditions of different races.
 Modes of greeting and fare welling according to cultural and social differences.
CONDITIONS:
 Hands-out
 Flowchart / diagram
METHODOLOGY:
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Bartending NC II
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 2: IDENTIFY CUSTOMER NEEDS
1. Interpersonal skills are used to accurately identify the needs of the customer.
2. Urgency of needs should be assessed and identified.
3. Proper information and details provided to the customer.
4. Limitation in addressing needs is recognized and identified.
CONTENTS:
 Enhancement of interpersonal and listening skills.
 Good working attitude and pleasant approach.
 Public relations skills.
CONDITIONS:
 Hands-out
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 3: DELIVER SERVICE TO THE CUSTOMER
1. Customer needs are promptly attended in line with workplace procedures and regulations.
2. Appropriate relation is maintained with customer to meet high quality service delivery.
3. Enhancement of quality of service is taken whenever possible.
CONTENTS:
 Modes of greeting and farewell.
 Proper addressing of needs of persons. (by gender, age, status, physical condition)
 Style manual requirement.
 Standard letters and proformas.
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Bartending NC II
CONDITIONS:
 Hands-out
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 4: HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET, E-MAIL AND SMS
1. Use telephone, computer, fax machine, internet efficiently to determine customer requirements
2. Queries/ information are recorded in line with enterprise procedure
3. Queries are acted upon promptly and correctly in line with enterprise procedure
CONTENTS:
 Telephone manners, proper use of fax machine.
 Proper way of taking queries.
 Responses to queries.
 Taking telephone messages.
CONDITIONS:
 Telephone
 Computer
 Fax machine
 Sample telephone message sheet
 Hands-out
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
LO 5: HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS.
1. Guests are greeted with a smile and eye-to-eye contact
2. Responsibility for resolving the complaint is taken within limit of responsibility
3. Nature and details of complaint are established and agreed with the customer
4. Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible
CONTENTS:
 Proper way of answering complaints in line with workplace procedures.
 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
 Hands-out
 Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
UNIT OF COMPETENCY : CLEAN BAR AREAS
MODULE TITLE : Cleaning Bar Areas (Bartending)
MODULE DESCRIPTION : This unit deals with the knowledge, skills and attitude required
to provide general assistance in maintaining cleanliness of bar
area and related equipment. It reflects the role of a “bartender”
and/or a bar porter and may be part of the role of a bar
attendant.
LO 1. Clean bar, equipment, tools
LO 2. Clean and maintain public areas
LO 1. CLEAN BAR AND EQUIPMENT
1. Bar surfaces and equipment are cleaned in accordance with industry standard and hygiene
regulations.
2. Equipment is operated in accordance with manufacturer’s manual and instructions.
3. Condition of utensils and glassware is checked for dirt and damages.
4. Broken, cracked items and other waste are safely disposed in accordance with environmental
considerations.
5. Reports are prepared in accordance with establishments policy procedures.
6. “Closing up” procedures of glassware and other equipment are accomplished based on
establishment standards.
CONTENTS:
 Communication skills
 Use of cleaning equipment and chemicals
 Bar equipment operations including glass water
 Time management skills
CONDITIONS:
 Service counters, beverage storages, refrigerator, blender, coffee maker
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
LO 2. CLEAN AND MAINTAIN PUBLIC AREAS
1. Identified public areas are promptly cleaned and maintained in accordance with establishment
standards.
2. Empty and unwanted glasses are removed on a regular basis with minimum disruption to customers.
3. Tables are cleaned hygienically in accordance with establishment requirements and standards.
4. Customer service is enhanced thru courteous interaction with customers.
CONTENTS:
 Communication skills
 Use of cleaning equipment and chemicals
 Bar equipment operations including glass water
 Time management skills
CONDITIONS:
 Service counters, beverage storages, refrigerator, blender, coffee maker
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
UNIT OF COMPETENCY : OPERATE BAR
MODULE TITLE : Operating Bar
MODULE DESCRIPTION : This unit covers the skills and knowledge required to carry out bar
operations. It includes preparing bar for service, taking drink orders,
serving drinks, closing the bar and dealing with intoxicated persons.
SUGGESTED DURATION : 50 Hours
LO 1. Prepare bar for service
LO 2. Take drink orders
LO 3. Serve drinks
LO 4. Deals with customers affected with alcohol
LO 5. Maintain proper bar operation control procedures
LO 5. Close/turn over bar operations
LO 1. PREPARE BAR FOR SERVICE
1. Basic parts of the bar are identified according to service operation requirements.
2. Bar display and work area are set up in accordance with industry and/or enterprise requirement
and bar service style
3. Bar products and materials are checked and re-stocked in accordance with industry and/or
enterprise policy and procedures
4. All obtained items are stored in accordance with established storing procedures and techniques
5. Suitable kinds of decorations, coasters, edible and non-edible garnishes are prepared in accordance
with industry and/or enterprise requirements
6. Appropriate ice supplies are prepared in accordance with enterprise volume requirement for a days’
operation.
7. Necessary Bar tools, equipment and utensils are checked and ready for service operation.
CONTENTS:
 Different types of bars and bar service
 Proper uses of different bar equipment
 Variety of beverage products and an overview of commonly requested drinks.
 Origins, nature and characteristics of the different alcoholic beverages.
 Serving techniques for different types of beverage and cocktails.
 Tools and equipment specifications and uses.
 Safe work practices and first aid regulations
 Hygienic practices specific to bar operations national/local government laws related to service of
alcohol
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Bartending NC II
 Waste minimization and environmental considerations.

 Preparation and service techniques
CONDITIONS:
 Blender, coffee maker, refrigerator
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 2. TAKE DRINK ORDERS
1. Product and brand preferences are checked with the customer courteously.
2. Selection of drinks are politely recommended to customers, whenever necessary, in accordance to
customers, whenever necessary, in accordance with establishment policy and procedures.
3. Specific customer preferences are identified in accorance with orders taken.
4. Customer’s order are promptly recapped in accordance enterprise service standard policy
CONTENTS:
alcohol
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
LO 3. SERVE DRINKS
1. Ordered drinks are promptly and courteously served, in accordance with customer preferences,
using required glassware and garnishes
2. Alcoholic and non-alcoholic beverages are served according to customer preferences
3. Waste and spillage are avoided
4. Beverage quality is checked during service and corrections are made if necessary
5. Beverage and service issues are reported promptly to the appropriate person in accordance wit
industry and/or enterprise policy
6. Drinks are served using service tray, where appropriate in accordance with enterprise
procedures
7. Proper handling of glassware are observed at all times
8. Any unexpected situations are attended to promptly and safely in accordance with industry
CONTENTS:
alcohol
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 4. DEALS WITH CUSTOMERS AFFECTED WITH ALCOHOL
1. Responsible service of alcohol is practiced in accordance with relevant legislations and licensing
requirements.
2. Indicators of intoxicated person are identified.
3. Behavioral warning signs of intoxication are recognized and monitored.
4. Intoxicated persons are dealt with courteously and promptly in accordance with the establishment
service policy and guideliness.
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Bartending NC II
5. Intoxicated customers are refused service of alcoholic beverage in a diplomatic and suitable manner
6. Where practicable, appropriate food and non-alcoholic beverages are offered to intoxicated persons.
7. Intoxicated customer misdemeanor are recorded in appropriate record book for future guest service
reference
CONTENTS:
alcohol
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 5. MAINTAIN PROPER BAR OPERATION CONTROL PROCEDURES
1. Opening and ending inventory are performed according to enterprise prescribed form
and operating procedures
2. Order slip are checked and taken according to enterprise operating policy
3. POS system procedures are observed according to enterprise standard policy, when necessary
4. Order count are recorded in accordance with the enterprise standard form and policy
5. Appropriate control system forms are used, when necessary
6. Proper par stock level is maintained at all time.
7. Replenishment of consumed items is performed.
CONTENT:
 Demonstrated enterprise standard procedures in making beverage inventory system
CONDITIONS:
Aside from the tools and equipment, the students/trainees must be provided with the following:
 Control system forms
 Inventory Form
 Order Slip
 Full Bottle Sales Report
 Inter Bar/Outlet Form
 Requisition Forms
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Bartending NC II
 Spoilage Report Form

 Bin Cards
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 6. CLOSE/TURN OVER BAR OPERATIONS
1. Beverage display and set up of bar area are removed or dismantled and cleaned in accordance with
establishment procedures
2. Leftover garnishes suitable for next-day operations are hygienically stored at recommended
temperature
3. Materials, tools and glasses are properly kept in suitable cabinets
4. Stocks are checked and replenished in accordance with establishment procedures
5. When appropriate, equipment are shut down in accordance with establishment safety procedures
and manufacturer’s instructions
6. Bar set up and stocks are maintained for the next shift of service, ensuring equipment and glasses
are in the correct place, whenever necessary
7. Turnover of bar operations to the next shift is done in accordance with enterprise procedures
8. Bar service concerns and issues are properly recorded in the enterprise communication logbook for
information and appropriate action
CONTENTS:
alcohol
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
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Bartending NC II

Hands-on

Direct observation

Practical demonstration
UNIT OF COMPETENCY : PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
MODULE TITLE : Preparing and mixing cocktails and non-alcoholic concoctions
MODULE DESCRIPTION : The unit deals with the knowledge and skills required to prepare and mix
different types of cocktails and non-alcoholic drinks. It includes preparing
and mixing a variety of cocktails and non-alcoholic drinks, using,
cleaning and maintaining tools, equipment and machineries for mixing
drinks.
LO 1. Prepare and mix a range of cocktails
LO 2. Prepare and mix a variety of non-alcoholic concoctions
LO 3. Use, clean and maintain bar tools, equipment and machineries for
mixing cocktails and non-alcoholic concoctions
LO 1. PREPARE AND MIX A RANGE OF COCKTAILS
1. Classification of alcoholic beverages are determined according to ingredients used, process and
characteristics
2. Non-alcoholic beverages used as mixers and modifiers are identified in accordance with the flavoring
ingredients and process forms
3. Different types of bar tools and equipment are identified and used in accordance with
manufacturer’s manual and instruction
4. Different types of glasses are identified and handled in accordance with establishment standard
and sanitary practices
5. Ice supplies are prepared and used according to hygiene and sanitary practices
6. Appropriate mixing methods and procedures are applied based on international standards
7. Necessary garnish, edible and non-edible fruits and vegetables are prepared and used based on
cocktail presentation
8. Different categories of cocktails are identified according to international standard
9. Cocktail recipes are mixed using appropriate method and established international standard within
the required time frame and customer reference
10. Specialty drink concoction are prepared and mixed in accordance with establishment recipe and
service procedure
11. Appropriate product substitutes for out of stock liquor ingredients are utilized based on appropriate
product standard
12. Broken and chip glasses are identified and removed
13. Occupational health and sanitary practices in mixing cocktails are observed according to
establishment standard procedures
14. Safety practices in using mechanical equipment are observed according to manufacturers guidelines
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Bartending NC II
CONTENTS:
 Trade theory
 Origins, nature and characteristics of different alcoholic beverages(wines,
spirits, beers)
 Recipes of popular international standard mix drinks
 Alcoholic and non-alcoholic ingredients of cocktails
 Mixing tools and equipment
 Glassware required for different types of cocktails
 Serving techniques for different types of beverages, cocktails and non-
alcoholic concoctions.
 Mathematics
 Portion and control
 Safety
 Safe work practices and first aid regulations
 Workplace safety environment
 Hygienic practices
 2.4 Safe/Territory Act related to alcohol service
CONDITIONS:
 Chopping board; Jigger; Fruit Juicer; Bar spoon; Decanter; Hawthorn Strainer; Cork
screw; Cocktail Shakers; Bottle and can opener; Ice bucket; Ice scooper; Pitcher; Ice tong; Speed
pourer; Bar knife; Muddler; Juice jugs; Garnish tray; Cocktail/Bar tray; Wine bucket; Wine basket;
Glass-rimmer; Ice bin; Speed rail; Electric Blender; Post mix system; Glass chiller; Underbar
refrigerator; Wine chiller; Electric mixer; Coffee maker /percolator; Coffee grinder; Wine Humidor;
Glass brushes; Beer dispenser; Mechanical Glass washer; Soda gun
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 2. PREPARE AND MIX A VARIETY OF NON-ALCOHOLIC CONCOCTIONS
1. Non-alcoholic beverages are identified in accordance with industry standard classification
2. Modifiers in flavored syrups and other forms are identified in accordance with ingredients used and
process
3. Edible fruits and vegetables used in mixing non-alcoholic cocktails are determined and prepared
according to enterprise standards.
4. Ingredients, equipment and tools are prepared prior to service
5. Appropriate name and style of non-alcoholic drinks are properly identified according to customer
request
6. Correct ingredients are selected and mixed in accordance with enterprise service practice
7. Drinks are prepared appropriately in accordance with standard recipe and required time frame
8. Correct glasses and garnish are used attractively where appropriate
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Bartending NC II
9. Occupational health and sanitary practices are observed in mixing drinks according to enterprise
operating procedures
10. Safety practices in using mechanical equipment are observed according to manufacturers guidelines
CONTENTS:
 Trade theory
spirits, beers)
 Mathematics
 Safety
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 3. USE, CLEAN AND MAINTAIN BAR TOOLS, EQUIPMENT AND MACHINERIES FOR MIXING
COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
1. Bar tools are used and cleaned immediately after using in accordance with the establishment safety
and sanitary procedures
2. Equipment and machineries are used in accordance with manufacturer’s specifications and
hygiene/safety requirements
3. Machineries and equipment are maintained in accordance with maintenance schedule and
manufacturer’s specifications
4. Problems are promptly identified, reported to and acted upon immediately
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Bartending NC II
CONTENTS:
 Trade theory
spirits, beers)
 Mathematics
 Safety
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
UNIT OF COMPETENCY : PROVIDE WINE SERVICE
MODULE TITLE : Providing wine service
MODULE DESCRIPTION : This unit deals with the skills and knowledge on providing wine service. It
focuses on general knowledge on wines; determination of wine quality and
characteristics, proper presentation and opening, serving, and the ability to
further develop and update wine knowledge. It may apply to a Wine
Sommelier, Food and Beverage Supervisor, Bar Supervisor, Bartender and
Food & Beverage Attendant. The essential knowledge base for this unit will
vary according to local industry need. Training must reflect the depth of
knowledge required to meet the specific requirements of local industry
employers.
LO 1. Explain different types of wines to customer
LO 2. Recommend appropriate wine and food combinations to customers
LO 3. Prepare wine, glasses and accessories for service
LO 4. Open and serve wine
LO 5. Check wine for faults
LO 1. EXPLAIN DIFFERENT TYPES OF WINES TO CUSTOMER
1. Wine list is presented to customer in accordance with industry and/or enterprise established
service procedures.
2. Appropriate wine types, names, characteristic, origin and or regions are explained to guest
3. Proper wine making process and storage are explained to customer, when necessary
4. Appropriate wine labels and terminologies are properly interpreted
5. Customers are assisted in selecting wine according to his/her taste
CONTENTS:
 Structure , history, health benefits and trends related to wines
 Characteristic of wines
 Different wine types and their styles
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Bartending NC II
 Different production methods

 Label terminology and interpretation
 Wine producing countries and regional variations
 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 techniques include :
 White wine processes e.g. Additional clarification process before and after fermentation process,
pressing, malolactic fermentation, oak usage, etc.
 Red wine processes e.g. Fermentation of the skins, maceration techniques such as pumping over,
plunging down, heading down and rotary fermenting vat
 Rosé wine e.g. Partial fermentation with skins
 Sparkling wines e.g. méthode champenoise / tradicionale, transfer process, tank fermentation,
carbonation/impregnation
 Fortified wines e.g. Different processes applied to different types e.g. Fino/Oloroso Sherry, Port
and Madeira, Marsala
 Aromatized wine e.g. addition of aromatic herbs and spices e.g. Sweet/Dry Vermouth, Bitter,
Anise
 Impact of the wine production techniques to the style and taste of wine
 Key structural components of wine including
 Alcohol, Tannin, Acid, Sugar, Fruit flavor
 Factors affecting the style and quality of wine
 Guidelines for successful wine and food matching including :
 Commonly known food and wine
 Marriages, Using wine in cooking
 Interaction of primary flavors of food and wine
 Wines for seasons and social occasions
 Requirements of the applicable laws related to responsible service of alcohol.
 International trends in wine style and production methods
 Knowledge on wine tasting terminologies
CONDITIONS:
 Cork screw, Wine bucket with stand, Wine basket, Wine decanter / carafe, Table napkins
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 2. RECOMMEND APPROPRIATE WINE AND FOOD COMBINATIONS TO CUSTOMERS
1. Compatible wine and food combinations are recommended based on customer's preferences
2. Appropriate wine for special occasions are recommended based on customer's needs
3. Special/featured wines of the month are recommended in accordance with enterprise policy
CONTENTS:
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Bartending NC II

Anise
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 3. PREPARE WINE, GLASSES AND ACCESSORIES FOR SERVICE
1. Necessary order slip is prepared according to
establishment's procedures
2. Wine is carefully taken out from the cellar/storage
3. Wine is presented to the customer according to established industry wine service procedures
4. Appropriate glassware is set up according to established industry service and hygienic practices
5. Appropriate wine service accessories are prepared
CONTENTS:
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Bartending NC II

Anise
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
LO 4. OPEN AND SERVE WINE
1. Customer is queried as when to open the wine
2. Wine bottle is opened according to industry standard opening procedures
3. Small amount of wine is poured to the glass for guest’s tasting and approval
4. Sensory evaluation of wine is performed, if necessary
5. Faulty wine is replaced with new one should the guest disapproved its taste
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Bartending NC II
6. Wine is served to the guest according to established industry service procedures

7. Multiple wine service sequence is applied according to established industry service procedures, when
necessary
8. Customers' glass is refilled, when necessary
9. Additional wine order is inquired politely from the host, when needed
10. Used and empty glasses are cleared according to sanitary and safety procedures.
CONTENTS:
Anise
CONDITIONS:
METHODOLOGY:
 Film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
LO 5. CHECK WINE FOR FAULTS
1. Cork is inspected for any faults
2. Wine is examined for clarity and limpidity
3. Wine is smelled for any possible fault
4. Sensory evaluation of wine is performed, if necessary
5. Small amount of wine is tasted to identify other fault
6. Basic faults of wine are recognized and reported
CONTENTS:
Anise
CONDITIONS:
METHODOLOGY:
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Bartending NC II
 Group discussion/film showing
ASSESSMENT METHOD:
 Hands-on
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Bartending NC II
ELECTIVE COMPETENCIES (OPTIONAL)
UNIT OF COMPETENCY : PREPARE ESPRESSO
MODULE TITLE : Preparing espresso
MODULE DESCRIPTION : This unit deals with the knowledge and skills of preparing the perfect shot
of espresso based on the parameters provided herein.
LO 1. Set up and prepare machine and equipment
LO 2. Dose and tamp coffee
LO 3. Extract espresso
LO 1. SET UP AND PREPARE MACHINE AND EQUIPMENT
1. Cups are pre-heated in accordance with enterprise standards.
2. Portafilter is wiped clean and dry before dosing.
3. Grind of coffee is checked.
4. Enough coffee is ground for the shot of espresso
5. Drip tray is cleaned and dried.
6. Rags are prepared and used properly.
CONTENT:
 Types of coffee grind
 Types of commercially viable coffee beans
 Roast levels
 Espresso extraction
 Parts of an espresso
 Espresso machine parts
CONDITIONS:
The students/trainees should be provided with the following:
 Commercial espresso machine
 Institutional coffee grinder
 Coffee beans
 Coffee bar tools and supplies (tamper, brush etc.)
METHODOLOGY:
 Lecture/ discussion
 Demonstration
 Hands-on
 Video viewing
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Bartending NC II
ASSESSMENT METHOD:
 Written exercise
 Practical test
 Oral questioning
 Observation
LO 2. DOSE AND TAMP COFFEE
1. The appropriate amount of ground coffee is dosed in the portafilter.
2. Appropriate amount of pressure is applied to tamp the ground beans
3. Ground coffee is tamped evenly.
4. Portafilter sides and spouts are wiped and cleaned before inserting to the brew head
5. Spillage and wastage of ground beans are minimized during dosing and grinding.
CONTENT:
 Roast levels
CONDITIONS:
 Coffee beans
 Grind of coffee (course, medium, fine, pulverized)
 Rags (for portafilter basket, steam wand, drip tray, cups)
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHOD:
 Practical test
 Observation
LO 3. EXTRACT ESPRESSO
1. Group head is flushed before inserting the portafilter
2. Porta filter is inserted and coffee is brewed immediately
3. Volume of espresso is checked
4. Extraction time of shot is monitored.
5. Crema of shot is inspected.
6. Espresso is served or used in a beverage immediately
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Bartending NC II
CONTENT:
 Roast levels
CONDITIONS:
 Coffee beans
 Grind of coffee (course, medium, fine, pulverized)
 Rags (for portafilter basket, steam wand, drip tray, cups)
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHOD:
 Practical test
 Observation
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Bartending NC II
UNIT OF COMPETENCY : TEXTURE MILK
MODULE TITLE : Texturing of Milk
MODULE DESCRIPTION : This unit covers the skills and knowledge required to steam milk which is
essential in the preparation of espresso-based beverages with milk like
cappuccino and latte. It covers the two stages of steaming milk: foaming
and heating, at the desired temperature and consistency.
LO 1. Prepare milk and equipment
LO 2. Foam milk
LO 3. Steam milk
LO 1. PREPARE MILK AND EQUIPMENT
1. Milk is chilled in accordance to appropriate temperature.
2. Adequate amount of milk is measured according to the kind of drink to be prepared.
3. Correct (size of ) steaming pitcher is selected in accordance with enterprise standards
4. Steaming pitcher is chilled in accordance to appropriate temperature.
5. Steam wand is flushed to remove condensed water.
6. Steam wand is wiped before steaming.
7. Rags for the steam wand are kept clean and moist
CONTENT:
 Milk texturing and steaming
 Milk types and Chemistry of milk
 Espresso machine parts
 Milk based coffee beverages
CONDITIONS:
 Coffee beans
 Milk
 Chiller/ref or ice box with ice
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
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Bartending NC II
ASSESSMENT METHOD:
 Practical test
 Observation
LO 2. FOAM OF MILK
1. Steam wand is positioned at the right depth of the milk.
2. Full steam is applied when introducing air into the milk.
3. The sound of air being drawn into the milk is judged/evaluated thru the hissing sound.
4. Milk is stretched according to the desired volume of foam.
5. Milk is converted into microfoam.
CONTENT:
CONDITIONS:
 Coffee beans
 Milk
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHOD:
 Practical test
 Observation
LO 3. STEAM MILK
1. Steam wand is angled as appropriate to create a whirlpool effect.
2. Milk is spun to achieve the desired consistency.
3. Milk is steamed at the ideal temperature for immediate consumption.
4. Steam wand is shut off some 5 degrees before the desired temperature.
5. Steam wand is flushed and wiped after steaming.
6. Big bubbles are removed by swirling and knocking the pitcher on the counter.
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Bartending NC II
CONTENT:
CONDITIONS:
 Coffee beans
 Milk
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHOD:
 Practical test
 Observation
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Bartending NC II
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
MODULE TITLE : Preparing and serving coffee beverages
MODULE DESCRIPTION : This unit covers the skills and knowledge required in the preparation of
standard coffee beverages, both hot and cold using the espresso
machine and the other brewing methods like syphon, pour over and
French press.
LO 1. Take orders of guests
LO 2. Prepare espresso-based beverages
LO 3. Prepare and serve brewed coffee
LO 1. TAKE ORDERS OF GUESTS
1. Orders are taken and verified with guests or dining service crew.
2. Recommendations are offered to the guest on selection of coffee beverages.
3. General information about the coffee beans are provided to guests
4. Mise-en-place for coffee service is completed according to establishment’s standards and procedures.
CONTENT:
 Coffee growing countries
 Coffee varieties
 Basic espresso beverages
 Brewing methods
CONDITIONS:
 Coffee beans
 Milk
 Brewing equipment
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
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Bartending NC II
ASSESSMENT METHOD:
 Practical test
 Observation
LO 2. PREPARE ESPRESSO-BASED BEVERAGES
1. Hot and cold espresso-based beverages are prepared according to standard recipes of the
establishments
2. Only good/perfect shots of espresso are served or used in the beverages.
3. Appropriate cups/glasses and accessories are selected according to the beverage ordered.
4. Espresso beverages are served immediately.
CONTENT:
 Brewing methods
CONDITIONS:
 Coffee beans
 Milk
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHOD:
 Practical test
 Observation
LO 3. PREPARE AND SERVE BREWED COFFEE
1. Brewed coffee is prepared according to the brewing method desired by the guest.
2. Coffee is brewed according to ideal brewing time of the method
3. Coffee beans are weighed or measured according to brewing method.
4. Brewed coffee is served immediately.
mdg(01/26/15) 66
Bartending NC II
CONTENT:
 Brewing methods
CONDITIONS:
 Coffee beans
 Milk
METHODOLOGY:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHOD:
 Practical test
 Observation
mdg(01/26/15) 67

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Bartending NC II

PROGRAM / COURSE DESIGN

COURSE TITLE : BARTENDING

NOMINAL DURATION : 326 hours

Upon completion of this course students/trainees will be able to:

A. Clean Bar Areas

Candidate/trainee must be any of the following:

 Can communicate in basic English either oral and written

4. Practice 4.1 Practicing 4.1.1 Hazards and risks identification and 5

5.1.12 Standard letters and proformas.

COURSE DELIVERY (METHODOLOGY)

TOOLS EQUIPMENT MATERIALS

TOOLS EQUIPMENT MATERIALS

BASIC COMPETENCY : COMMUNICATIONS

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

SUGGESTED DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

LO 1. Obtain and convey workplace information

LO 2. Complete relevant work related documents.

LO 3. Participate in workplace meeting and discussion.

LO 1. OBTAIN AND CONVEY WORKPLACE INFORMATION

L0 2. COMPLETE RELEVANT WORK RELATED DOCUMENTS

LO 3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

BASIC COMPETENCY : TEAM WORK

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

SUGGESTED DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO2. Work as a team member

LO 1. DESCRIBE TEAM ROLE AND SCOPE

LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

LO 3. WORK AS A TEAM MEMBER

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

LO 2. SET AND MEET WORK PRIORITIES

LO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Identity hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness

LO 1. IDENTIFY HAZARDS AND RISKS

LO 2. EVALUATE HAZARDS AND RISKS