Bartending NC II

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PROGRAM REGISTRATION Issued by Date
Certification 08 March 2017
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COURSE DESIGN
COURSE TITLE : BARTENDING
NOMINAL DURATION : 438 hours
COURSE DESCRIPTION : NC II
This course is designed to enhance the knowledge, skills and attitude of a bartender/
barkeeper in cleaning bar areas, operating bar, preparing and mixing cocktails, non-alco-
holic concoctions, hot drinks and provide wine service in accordance with industry stan-
dards. It covers the basic, common, and core competencies.
ENTRY REQUIREMENTS:
Trainees or students who wish to enter training leading to these qualifications should
possess the following requirements:
 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:
BASIC COMPETENCIES
(18 hours)
3.0 4.0 5.0 6.0

1. Participate in 1.1 Participating in 1.1.1 Obtain and convey work- 4 hours
workplace com- workplace place information
munication communication 1.1.2 Participate in workplace
meeting and discussion
1.1.3 Complete relevant work-re-
lated document
2. Work in a team 2.1 Working in a 2.1.1 Describe and identify team 4 hours
environment team environ- role and responsibility
ment 2.1.2 Describe work as a team
member
3. Practice career 3.1 Practicing ca- 3.1.1 Integrate personal objec- 4 hours
professionalism reer profes- tives with organizational
sionalism goals.
3.1.2 Set and meet work priorities.
3.1.3 Maintain professional growth
and development.
4. Practice occu- 4.1 Practicing oc- 4.1.1 Identify hazards and risks. 6 hours
pational health cupational 4.1.2 Evaluate hazards and risks.
and safety pro- health and 4.1.3 Control hazards and risks.
cedures safety proce- 4.1.4 Maintain occupational health
dure and safety awareness.
COMMON COMPETENCIES
(18 hours)
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UNIT OF COMPE- NOMINAL

MODULE TITLE LEARNING OUTCOMES
TENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Seek information on the in-
update industry and update dustry
knowledge industry 2 hours
1.1.2 Update continuously relevant
knowledge
industry knowledge
2. Observe work- 2.1 Observing 2.1.1 Follow hygiene procedures
place hygiene workplace 2.1.2 Identify and prevent hygiene 4 hours
procedures hygiene risk
procedures
3. Perform com- 3.1 Performing 3.1.1 Plan and prepare task to be
puter opera- computer undertaken
tions operations 3.1.2 Input data into a computer
3.1.3 Assess information using
4 hours
computer
3.1.4 Produce/ output data using
computer system
3.1.5 Maintain computer system
4. Perform work- 4.1 Performing 4.1.1 Practice workplace proce-
place and workplace dures for health, safety and
safety practices and safety security practices
practices
4.1.2 Deal with emergency situa- 4 hours
tion
4.1.3 Maintain safe personal pre-
sentation standards
5. Provide effec- 5.1 Providing 5.1.1 Greet customers
tive customer effective 5.1.2 Identify customer needs
service customer 5.1.3 Deliver service to customers
service
5.1.4 Handle queries through tele-
4 hours
phone, fax machine, internet
and email
5.1.5 Handle complaints, evalua-
tion and recommendations
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CORE COMPETENCIES
(290 hours)
NOMI-
UNIT OF COMPE-
MODULE TITLE LEARNING OUTCOMES NAL DU-
TENCY
RATION
1. Clean bar ar- 1.1 Cleaning bar 1.1.1 Clean bar and equipment 50 hours
eas areas 1.1.2 Clean and maintain public ar-
eas
2. Operate bar 2.1 Operating bar 2.1.1 Prepare bar for service 80 hours
2.1.2 Take drink orders
2.1.3 Serve drinks
2.1.4 Identify and deals customer af-
fected with alcohol
2.1.5 Maintain proper bar operation
control procedures
2.1.6 Close/turn over bar operations
order form, etc.)
3. Prepare and 3.1 Preparing and 3.1.1 Prepare and mix a range of 80 hours
mix cocktails mix cocktails cocktails
and non-alco- and non-alco- 3.1.2 Prepare and mix a variety of
holic concoc- holic concoc- non-alcoholic concoctions
tions tions  3.1.3 Use, clean and
maintain bar tools, equipment and
machineries for mixing cocktails and
non alcoholic concoctions
4. Provide basic 4.1 Providing ba- 4.1.1 Explain different types of 80 hours
wine service sicwine ser- wines to customer
vice 4.1.2 Recommend appropriate wine
and food combinations to cus-
tomers
4.1.3 Prepare wine, glasses and ac-
cessories for service
4.1.4 Open and serve wine
4.1.5 Check wine for faults
ELECTIVE COMPETENCIES
(112 hours)
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NOMI-
UNIT OF COMPE-
MODULE TITLE LEARNING OUTCOMES NAL DU-
TENCY
RATION
40
1. Prepare 1.1 Preparing 1.1.1 Set-up and prepare machine and

Espresso espresso Equipment
1.1.2 Dose and tamp coffee
1.1.3 Extract espresso
2.1.1 Prepare milk and equipment 40

2. Texture Milk 2.1 Texturing milk
2.1.2 Foam milk
2.1.3 Texture milk
3. Prepare and 3.1.1 Take orders of guests 32

3.1 Preparing and
serve coffee 3.1.2 Prepare espresso–based
serve coffee
beverages beverages
beverages
3.1.3 Prepare and serve brewed coffee
ASSESSMENT METHODS:
 Individual and group demonstration (Practical application)

 Written examination
 Individual report
COURSE DELIVERY:
 Group discussion
 Demonstration
 Film viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
RESOURCES:
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Facilities
 Workshop
 Laboratory
 Audio-visual room
 Lecture room
 Storage/stock room
Equipment  Draft beer dispenser

 Ice bin  Coffee maker/percolator
 Speed rail/rack (speed wheel)  Electric glass brushes
 Electric Blender  Mechanical glass washer
 Electric mixer  Shelving
 Under bar refrigerator (optional)  Cart
 Multi-layered refrigerator  Trolley
 Coffee maker/percolator  Coffee maker
 Electric glass brushes  Electric kettles electric jugs
 Draft beer dispenser (mock)  Bar caddy
 Wash sink with 3 compartments  Carpet sweeper
 Spill mat  Vacuum cleaner (dry and wet)
 Drainboard  Polisher (electric with complete acces-
 Soda siphon sories)
 Soda gun (for post mix) (optional)  Washer
 Dryer
Tools  Paring knife

 Heavy-based glass jigger  Muddler
 Double–edge stainless jigger  Bar tray
 Three-in-one stainless cocktail shaker  Wine basket
 Boston shaker with mixing glass  Glass rimmer
 Tin cans  Decanter
 Fruit juicer / Squeezer  Carafe
 Bar strainer (hawthorn)  Coffee cups and saucer
 Basic strainer  Teaspoon
 Waiter’s friend cork screw
 Wing type or different type of cork
screw
 Speed pourer
 Bottle and can opener
 Canulator/canulating knife
 Ice bucket
 Ice scooper
 Ice tong
 Ice pick
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 Chopping board
 Paring knife
 Muddler
 Juice jugs(color coded) store and pour
 Garnish tray dispenser(7 compart-
ments)
 Cocktail / Bar tray
 Wine bucket (with stand)
 Glass rimmer
 Measuring cup
 Decanter
 ½ liter carafe
 ¼ liter carafe
 4 oz carafe
 Funnel
 Water pitcher (stainless)
 Bar caddy / organizer
 Coffee/tea pot
 Fruit molder
 Straw dispenser
Glasses
 Old Fashioned Glass/rock glass (6-8
oz.)
 Hi ball glass (8-10 oz.)
 Collins glass (10-12 oz.)
 Zombie glass (12-14 oz.)
 Brandy glass (12 oz.)
 Brandy glass (16 oz.)
 Martini or cocktail glass
 Margarita glass
 Champagne saucer glass
 Champagne tulip glass
 Champagne flute glass
 Cordial / pony glass
 Poco grande glass
 Breeze glass
 Squall glass
 Sherry / port wine glass
 Sour glass
 Shot glass (1 and 2 0z.)
 Footed beer glass ( 12 oz.)
 Assorted specialty / fancy glass
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 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 shape)
 Coffee cups and saucers
 Teaspoon
 Coffee mugs
Cleaning Materials
 Rugs
 Liquid detergents
 Mop with head
 Hand towels
 Waste dump
 Broom
 Scrubbing pad
 Sponge
 Duster
 Squeegee
Training Materials
 Overhead projector with screen
 LCD projector
 Lap top / desk top PC
 White board with eraser
 White board marker
 Easel stand
 Manila Paper
 Pen and Pencil
 Masking tapes
 Transparencies
 Course design / schedule
Alcoholic Beverages
 Whiskey – (any brand) scotch blended
standard
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 Premium
 Single malt
 Pure malt
 American
 Canadian
 Irish
 Brandy (assorted type and brand)
 Cognac (different classification any
brand
 Any brand Armagnac
 Rum – (white/gold flavored any
brands)
 Vodka (local/imported/flavored any
brands)
 Tequila silver and gold
 Gin (local/imported any brand)
 Local lambanog brand
 Local basi brand
 Triple sec
 Blue curacao
 Cointreau
 Grand marnier
 Drambuie
 Crème de cacao (White and brown)
 Crème de menthe (green and white)
 Crème de bananas
 Crème de cassis
 Kalhua
 Tia maria (optional)
 Gallano
 Amaretto
 Malibu Rum
 Benedictine
 Tequila Rose
 Cherry Heering
 Apricot brandy
 Peach schnapps (for any variance)
 Strawberry flavored liqueur
 Other variance of liqueurs
 Campari bitter
 Fernet branca
 Underberg
 Angostura bitter
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 Dry vermouth
 Dubonet
 Amer picon
 Pernod
 Dry sherry
 Medium sherry
 Sweet / cream sherry
 Port wine
 Champagne standard brand
 Sparkling wine-any brand
 Rose wine
 Blush wine
 Red wine (assorted)
 White wine (assorted)
 Beer (any brand)
- Lager
- Stout
- Light
Non-Alcoholic
 Grenadine syrup
 Assorted flavored syrups
 Tonic water
 Bitter lemon
 Soda water
 Ginger ale
 Ginger beer
 Cola
 7 up / sprite
 Fruit juices (assorted flavors)
 Fresh milk
 Tea bags
 Whipped cream
 Yoghurt Plain
 Coconut cream
 Milk cream
Condiments
 Salt and paper
 Hot sauce
 Worcestershire sauce
 Nutmeg
 Cinnamon powder / stick
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 Cloves
 Vanilla stick
 Fresh Fruits / garnish
 Celery stalk
 Cucumber
 Basil
 Mint leaves
 Green olives
 Red cherries
 Cocktail onions
 Refined sugar
 Ice cubes
 Crushed ice
Reference
 Hand out materials / course manual /
work book
 Books on bartending
 Books on cocktail mixing
 Wine books
 Trade magazines
 Books about tourism
 Related reading materials
 Videos / VCD’s
 Comprehensive Drink list / menu
 Comprehensive wine list
 Product literature
QUALIFICATION OF INSTRUCTORS/TRAINERS:
 Must be a holder of National TVET Trainer Certificate (NTTC) Level in Bartending NC II

 Must have at least 2 years relevant industry experience
 Must have attended relevant and competent bar service trainings and seminars
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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 re-
quired to obtain, interpret and convey information in re-
sponse to workplace requirements.
SUGGESTED DURATION : 4 hours
PREREQUISITE : Receive and Respond to Workplace Communication. (NC I)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions

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LO3. Complete relevant work related documents
LO1. 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:
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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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LO2. 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 in-
terruption.
3. Meeting inputs are consistent with the meeting purpose and established proto-
cols.
4. Workplace interactions are conducted in a courteous manner appropriate to cul-
tural 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:
The students/trainees must be provided with the following:
Paper
Pencils/ball pen
References (books)
Manuals
METHODOLOGIES:
Group discussions
Interaction
Lecture
ASSESSMENT METHODS:
Written test
Interview
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L03. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges 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 processes are 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 guide-
lines.
CONTENTS:
Basic mathematics
Technical writing
Types of forms
CONDITIONS:
Paper
Pencils/ball pen
Reference books
Manuals
METHODOLOGIES:
Group discussion
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 module covers the knowledge, skills, and attitudes re-
quired to relate in a work based environment.
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module, the students/ trainees will be able to:
LO1. Describe and identify team role and scope.
LO2. Identify own role and responsibility within team.
LO3. Work as a team member.

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LO1. DESCRIBE TEAM ROLE AND SCOPE
1. The 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
3. Reporting relationships within team and external to team are identified
CONTENTS:
Communication process
Team structure/team roles
Group planning and decision making
CONDITIONS:
SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
Case studies
Simulation
ASSESSMENT METHODS:
Observation of work activities

Observation through simulation or role play
Case studies and scenarios.
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LO3. 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 objec-
tives, 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:
CommuQnication process
Team structure/team roles
Group planning and decision making
CONDITIONS:
SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
Case studies
Simulation
ASSESSMENT METHODS:
Observation of work activities

Observation through simulation or role play
Case studies and scenarios.
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UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This unit covers the knowledge, skills, and attitude in promot-
ing career growth and advancement
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

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LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans are pursued towards improving the qualifications set for
the profession
2. Intra-and interpersonal relationships are maintained in the course of managing oneself
based on performance evaluation
3. Commitment to the organization and its goal is demonstrated in the performance of du-
ties
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
ASSESSMENT METHODS:
Role play
Interview
Written examination
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LO2. SET AND MEET WORK PRIORITIES
1. Competing demands are prioritized to achieve personal, team and organizational goals
and objectives
2. Resources are utilized efficiently and effectively to manage work priorities and commit-
ments
3. Practices along economic use and maintenance of equipment and facilities are followed
as per established procedures
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
Group discussion
Structured activity
Demonstration
ASSESSMENT METHODS:
Role play
Interview
Written examination
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LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities are identified and availed of based on job requirements
2. Recognitions are-sough/received and demonstrated as proof of career advancement
3. License and/or certifications relevant to job and career are obtained and renewed
CONTENTS:
Qualification standards
Gender and development (GAD) sensitivity
Professionalism in the workplace
List of professional licenses
CONDITIONS:
The students/trainees must be provided with the following
Quality standards
GAD handouts
CD’s, VHS tapes on professionalism in the workplace
Professional licenses samples
METHODOLOGIES:
Interactive lecture
Film viewing
Role play/simulation
Group discussion
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
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 unit covers the outcomes required to comply with regu-
latory and organizational requirements for occupational
health and safety.
LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO1. 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 mini-
mize or eliminate risk to co-workers, workplace and environment in accordance with or-
ganization procedures
3. Contingency measures during workplace accidents, fire and other emergencies are rec-
ognized 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
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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
METHODOLOGIES:
Interactive -lecture
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Practical examination
Written examination
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LO2. EVALUATE HAZARDS AND RISKS
1. Team of maximum tolerate limits which when exceeded will result in harm or dam-
age are identified based on threshold limit values (TLV)
2. Effects of the hazards are determined
3. OHS issues and/or concerns and identified safety hazards are reported to desig-
nated personnel in accordance with workplace requirements and relevant workplace
OHS legislation
CONTENTS:
TLV table
Philippine OHS standards
Effects of hazards in the workplace
Ergonomics
ECC Regulations
CONDITIONS:
Hand outs on
- Philippine OHS standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
TLV table
METHODOLOGIES:
Interactive lecture
Situation analysis
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Interview
Written examination
Simulation
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LO3. CONTROL HAZARDS AND RISKS
1. Occupational health and safety (OHS) procedures for controlling hazards/risks in work-
place are consistently followed
2. Procedures for dealing with workplace accidents, fire and emergencies are followed in
accordance with organization OHS policies
3. Personal protective equipment (PPE) is correctly used in accordance with organization
OHS procedures and practices
4. Appropriate assistance is provided in the event of a workplace emergency in accordance
with established organization 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:
Interactive lecture
Symposium
Film viewing
Group dynamics
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ASSESSMENT METHODS:
Written examination
Interview
Case/situation analysis
Simulation
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS

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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 re-
quirements
CONTENTS:
Operational health and safety procedure, practices and regulations

Emergency-related drills and training
CONDITIONS:
Workplace
PPE
OHS personal records
Health record
METHODOLOGIES:
Interactive lecture
Simulation
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
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MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills, and
attitude to access, increase and update industry knowledge.
It includes seek information on the industry and update in-
dustry knowledge
Upon completion of this module, the trainees/students should be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge

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LO1. 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 re-
quirements
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day—day work activities
CONTENTS:
Information sources
 media
 reference book
 libraries
 union
 industry association
 internet
 personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 internet
 personal computer
 reference book
 industry journals
METHODOLOGIES:
 Self-paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
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LO2. UPDATE INDUSTRY KNOWLEDGE
1. Informal and/or formal research is used to update general knowledge of the in-
dustry
2. Updated knowledge is shared with customers and colleagues as appropriate and
incorporated into day-to-day working activities.
CONTENTS:
 Trade unions environmental issues and requirements

 Industrial relations issues and major organization
 Career opportunities
 Work ethic required to work in the industry
 Quality assurance
CONDITIONS:
 Industry journals/manuals
 internet
 personal computer
 reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
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UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENEPROCEDURES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills, and
attitudes in observing workplace hygiene procedures. It in-
cludes following hygiene procedures and identifying and pre-
venting hygiene risks.
LO1 Follow hygiene procedures
LO2 Identify and prevent hygiene risks

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LO1. FOLLOW HYGIENE PROCEDURES
1. Workplace hygiene procedures are implemented in line with enterprise and legal require-
ments
2. Handling and storage items are undertaken in line with enterprise and legal requirements
CONTENTS:
 Typical hygiene and control procedures in the hospitality and tourism industry
 Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
METHODOLOGIES:
 Self-paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
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LO 2. IDENTIFY AND PREVENT HYGIENE RISKS
1. Potential hygiene risks are identified in line with enterprise procedures

2. Action to minimize and remove risks are taken within scope of individual respon -
sibility of enterprise/legal requirements
3. Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up
CONTENTS:
 Overview of legislation and regulation in relation to food handling personal
and general hygiene
 Knowledge on factors which contribute to workplace hygiene problems
 General hazards in handling of food, linen and laundry and garbage, includ-
ing major causes of contamination and cross-infection.
 Sources of and reasons for food poisoning
 Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
 Proper food handling and storage manual
METHODOLOGIES:
 Self-paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
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UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This unit covers the knowledge, skills and attitudes and val-
ues needed to perform computer operations which includes
inputting, accessing, producing and transferring data using
the appropriate hardware and software.
At the completion of the module the trainees/students should be able to:
LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems

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LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN
1. Requirements of task are determined
2. Appropriate hardware and software is selected
3. Task is planned to ensure OH & S guidelines and procedures are followed
CONTENTS:
 OH & S principles and Responsibilities
 Main parts of a computer
 Types of software
 Peripheral devices
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
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Written/oral examination
 interview
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LO2. INPUT DATA INTO COMPUTER

1. Data are entered into the computer using appropriate program/application in ac-
cordance 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 with ergonomic guidelines
CONTENTS:
 Basic ergonomics of keyboard and computer use

 Standard operating procedures in entering and saving data
into the computer
 Storage media
 Ergonomic guidelines
CONDITION:

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
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 Demonstration
ASSESSMENT METHODS:
 interview
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LO3. ACCESS INFORMATION USING COMPUTER
1. Correct program/application is selected based on job requirements

2. Program/Application containing the information required is accessed according to
company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes
4. Keyboard techniques are carried out in line with OH & S requirements for safe
use of keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
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ASSESSMENT METHODS
 interview
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LO4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM
1. Entered data are processed using appropriate software commands

2. Data are printed out as required using computer hardware/peripheral devices in
accordance with standard operating procedures
3. Files and data are transferred between compatible systems using computer soft-
ware, hardware/peripheral devices in accordance with standard operating proce-
dures
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
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ASSESSMENT METHODS
 interview
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LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS
1. Systems for cleaning, minor maintenance and replacement of consumables are
implemented
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 op-
erating 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:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
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ASSESSMENT METHODS
 interview
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UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining
safe personal presentation standards.
LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards

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LO1. 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:
• 5S Implementation
• Practice safety measures
• Safety practices
• Workplace health, safety and security procedures
• Proper disposable of garbage
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Self-aced/modular
 Demonstration
ASSESSMENT METHODS
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LO 2. DEAL WITH EMERGENCY SITUATIONS
1. Emergency and potential emergency situations are recognized and appropriate

action are taken within individual’s scope of responsibility
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency situa-
tions
4. Details of emergency situations are reported in line with enterprise procedures
CONTENTS:
 Interactive communication with others

 Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Observation
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LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with enterprise re-
quirements.
CONTENTS:
Use of PPE
Safe and proper posture.
Good working attitude
Ability to work quietly, with cooperation, patience, carefulness, cleanliness and aes-
thetic values
Ability to focus on task at hand
CONDITIONS:
Students/trainees must be provided with the following:
Hands-out
Film / video clips
METHODOLOGIES:
Lecture/ demonstration
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
Role-playing/ simulation
Dramatization / fire drill
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UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes in providing effective customer service. It include
greeting customer, handling queries through telephone, fax
machine, internet and email and handling complaints, evalu-
ation and recommendation.
LO1. Greet Customer
6.8.1.1.1.1.1.1 LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations

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LO1. GREET CUSTOMER
1. Guests are greeted in line with enterprise procedure

2. Verbal and non-verbal communications are appropriate to the given situation
3. Non verbal communication of customer is observed responding to customer
4. Sensitivity to cultural and social difference is demonstrated
CONTENTS:
 Personality development and public relations

 Good working attitude
 Interactive communication
 Sincerity
CONDITIONS:
Tools Equipment Materials

 Recorder  Video camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
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LO2. IDENTIFY CUSTOMER NEEDS
1. Appropriate interpersonal skills are used to ensure that customer needs are accu-
rately identified.
2. Customer needs are assessed for urgency so that priority for service delivery can
be identified
3. Customers are provided with information
4. Personal limitation in addressing customer needs is identified and where appro-
priate, assistance is sought from supervisor
CONTENTS:
 Interactive communication with others

 Interpersonal skills / social graces with sincerity
 Communication standards in customer service
CONDITIONS:

 Recorder  Video Camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
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LO3. DELIVER SERVICE TO CUSTOMER
1. Customer needs are promptly attended to in line with enterprise procedures

2. Appropriate rapport is maintained with customer to enable high quality service
delivery
3. Opportunity to enhance the quality of service and products are taken wherever
possible
CONTENTS:
Attentive, patient and cordial

Eye-to-eye contact
Effective communication skills
Modes of greeting and farewell.
Proper addressing of needs of persons. (by gender, age, status, physical condition)
CONDITIONS:
Hands-out
Film / video clips
METHODOLOGIES:
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
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LO4. HANDLE QUERIES THROUGH TELEPHOE, FAX MACHINE, INTERNET AND

EMAIL
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:
 Proper way of answering complaints in line with workplace procedures.

 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
 Selling/upselling techniques
 Communication process
 Proper way of handling telephone queries and conversations
 Correct procedure in handling telephone inquiries
CONDITIONS:
Hands-out
Film / video clips
Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
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LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Guest 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 wher-
ever possible
CONTENTS:
 Conflict resolution
 Communication barriers
 Proper way of handling complaints
 Eye-to-eye contanct
 Nature and details of complaints.
CONDITIONS:
Hands-out
Film / video clips
Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
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UNIT OF COMPETENCY : CLEAN BAR AREAS
MODULE TITLE : CLEANING BAR ARES
MODULE DESCRIPTION : This unit deals with the knowledge, skills and attitude re-
quired to provide general assistance in maintaining cleanli-
ness of the bar area, related equipment and tools. It reflects
the role of a “bartender” and a bar utility/back and may be
part of the role of a bar attendant.
AT THE COMPLETION OF THE MODULE THE TRAINEES/STUDENTS SHOULD BE

ABLE TO:
LO1. CLEAN BAR, EQUIPMENT AND TOOLS
LO2. CLEAN AND MAINTAIN PUBLIC AREAS

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LO1. CLEAN BAR, EQUIPMENT AND TOOLS
Bar surfaces, equipment and tools are cleaned in accordance with industry standard
and hygiene regulations
Working condition of equipment is check in accordance with manufacturer’s manual
and instructions
Conditions of utensils and glassware are checked for dirt and damages
Broken, cracked items, and other waste are safely disposed in accordance with envi-
ronmental considerations
Reports are prepared in accordance with establishments policy procedures
Closing up procedures of glassware and other equipment is accomplished based on
establishment standards
CONTENTS:
 Classification of bar surfaces and equipment

 Care and use of bar equipment
 Bar operations
 Logical and efficient work flow
 Preparation of reports according to policy procedures
CONDITION:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
 Vacuum cleaner
 Floor polisher
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 Service counters
 Service stations
 Backbar mirrors
 Display counter/shelves
 Flooring
 Beverage storage
 Post mix service points
 Refrigeration equipment
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
 Reference materials:
 Manuals
 Brochures
 Company policy procedures
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Self-paced instruction
 Modular
ASSESSMENT METHODS:

 Practical Demonstration
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LO2. CLEAN AND MAINTAIN PUBLIC AREAS
1. Identified public areas are promptly cleaned and maintained in accordance with
industry and/or enterprise standards
2. Empty and unwanted glasses are removed on regular basis with minimum disrup-
tion to customers
3. Tables and service counter are cleaned hygienically in accordance with enter-
prise requirements and standards
4. Adherence to customer service is maintained in accordance with industry and/or
enterprise standards
CONTENTS:
 Bar cleaning procedures

 Safe work practices and first aid regulations
 Hygiene practices specific on bar operations
 Health Act related to basic hygiene requirements in bar area
CONDITION:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
 Vacuum cleaner
 Floor polisher
 Service counters
 Service stations
 Backbar mirrors
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 Display counter/shelves
 Flooring
 Beverage storage
 Post mix service points
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
 Reference materials:
 Manuals
 Brochures
 Company policy procedures
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:

 Portfolio
 Oral Questioning
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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, tak-
ing drink orders, serving drinks, maintaining bar control pro-
cedures, closing the bar and dealing with intoxicated persons
in all Food and Beverage Service providers, except for “Spe-
cialty Coffee Shops”

ABLE TO:
LO1. PREPARE BAR FOR SERVICE
LO2. TAKE DRINK ORDERS
LO3. SERVE DRINKS
LO4. DEALS WITH CUSTOMERS AFFECTED WITH ALCOHOL
LO5. MAINTAIN PROPER BAR OPERATION CONTROL PROCEDURES
LO6. CLOSE/TURN OVER BAR OPERATIONS

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LO1. 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 enter-
prise requirements and bar service style
3. Bar products and materials are checked and re-stocked in accordance with in-
dustry 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 pre-
pared in accordance with industry and/or enterprise requirements
6. Appropriate ice supplies are prepared in accordance with enterprise volume re-
quirement 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 and tools
 Procedures and techniques in storing alcoholic and non-alcoholic beverages
 Proper use of bar products and materials
CONDITION:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
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 Vacuum cleaner
 Floor polisher
 Blenders, juicers, shakers
 Coffee making equipment
 Beer dispensing system
 Post mix system
 Ice machines
 Manual and electronic cash registers
 Credit card POS
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:

 Portfolio
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LO2. TAKE DRINK ORDERS
1. Product and brand preferences are checked with the customer courteously
2. Selection of drinks are politely recommended to customer in accordance with en-
terprise policy and procedures
3. Specific customer preferences are identified in accordance with orders taken
4. Customer’s order are promptly recapped in accordance enterprise service stan-
dard policy
CONTENTS:
 Variety of beverage products and an overview of commonly requested drinks

 Types, origins, nature and characteristics of the different alcoholic beverages
(wines, spirits, beer, etc.)
 Types and characteristics of non-alcoholic beverages and its respective flavors
CONDITION:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
 Vacuum cleaner
 Floor polisher
 Post mix system
 Ice machines
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 Credit card POS
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:

 Portfolio
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LO3. SERVE DRINKS
1. Ordered drinks are promptly and courteously served, in according with customer
preferences, using required glassware and garnishes
2. Alcoholic and non-alcoholic beverages are served according to customer prefer-
ences.
3. Waste and spillage are avoided
4. Beverage quality is checked during service and corrections are made if neces-
sary
5. Beverage and service issues are reported promptly to the appropriate person in
accordance with industry and/or enterprise policy
6. Drinks are served using service tray, where appropriate in accordance with enter-
prise procedures
7. Proper handling of glassware are observed at all times
8. Any unexpected and safely in accordance with industry and/or enterprise policy.
CONTENTS:
 Serving techniques for different types of beverages and cocktails

 Tools and equipment specifications and uses
 Preparation and serving techniques for different types of beverages and cocktails
 Waste minimization and environmental considerations
CONDITION:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
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 Vacuum cleaner
 Floor polisher
 Post mix system
 Ice machines
 Credit card POS
 Garnishes
 Jigger
 Juicer
 Bar spoon
 Glass measurement
 Ice scoop
 Pourer
 Soda Gun
 Garnish tray
 Carafe
 Strainer
 Shaker
 Ice bucket
 Juice container
 Towels
 Cocktail tray
 Decenter
 Gloves
 Cork crew
 Different kinds of glasses:
- Steam ware
- Footed ware
- Tumblers
- Mugs
 Accessories to service:
- Coaster
- Cocktail napkins
- Stirrers
- Matches
- Fruit pick
- Drink list
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- Tent cards
 Distilled spirits:
- Whiskies (Scotch, American, Irish, Canadian)
- Brandies
- Rum
- Vodka
- Tequila
- Compounded
- Gin
- Liquors/cordials
- Fermented
- Beer
- Still or natural wines
- Sparkling wines
- Fortified wines
- Aromatic wines
- Juices
- Sodas / soft drinks
- Syrup
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:

 Portfolio
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LO4. DEALS WITH CUSTOMERS AFFECTED WITH ALCOHOL
1. Responsible service of alcohol is practiced in accordance with relevant legisla-

tions and licensing requirements
2. Behavioral warning signs of intoxication are identified, recognized ad monitored
3. Intoxicated persons are dealt with courteously and promptly in accordance with
the enterprise service policy and guidelines
4. Intoxicated customers are refused service of alcoholic beverage in diplomatic and
suitable manner
5. Where practicable appropriate food and non-alcoholic
CONTENTS:
 Different signs of intoxication and remedies

 Safe work practices and first aid regulations
CONDITION:
 First aid kit

 Manual on first aid
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:

 Portfolio
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LO5. 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.
CONTENTS:
 Bar operation control and POS System

 Communication skills
CONDITION:
- Inventory form
- Order slip
- Full bottle sales report
- Bin cards
- Inter Bar/Outlet form
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:

 Portfolio
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LO6. CLOSE/TURN OVER BAR OPERATIONS
1. Beverage display are kept and set up of bar area are removed and cleaned in ac-
cordance with industry and/or enterprise procedures
2. Leftover garnishes suitable for next-day operations are hygienically stored at rec-
ommended temperature
3. Materials, tools and glasses are properly kept in suitable cabinets
4. Stocks are checked and replenished in accordance with industry and/or enter-
prise procedures
5. When appropriate, equipment are shut down in accordance with enterprise safety
procedures and manufacturer’s instructions
6. Bar set up and stocks are maintained for the next shift of service, ensuring equip-
ment and glasses are in the correct place, whenever necessary
7. Turnover of bar operations to the next shift is done in accordance with enterprise
procedure
8. Bar service concerns and issues are properly recorded in the enterprise commu-
nication logbook for information and appropriate action
CONTENTS:
 Standard operating procedures in closing/turning over the bar operations

 Preparing and filling up forms:
- Requisition form
- Spillage
- Order form
- Beverage request forms
 Classification & proper display of alcoholic & non-alcoholic beverages
 Checking, preparing and segregating of glassware & bar tools according to clas-
sification and usage
 Preparing selecting, classifying condiments, accessories & garnishes for specific
drink concoction
CONDITION:
 Requisition form
 Spillage and spoilage forms
 Order form
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 Beverage request forms

 Chopping board
 Gloves
 Glass measurement
 Decanter
 Cork screw
 Ice scoop
 Ice tong
 Bar knife
 Cocktail tray
 Different kinds of glasses
 Garnishes
 Jigger
 Juicer
 Bar spoon
 Strainer
 Shaker
 Ice bucket
 Pitcher
 Pourer
 Soda Gun
 Garnishes
 Carafe
 Juice container
 Towels
 Steam ware
 Footed ware
 Tumblers
 Mugs
 Accessories to service:
- Coasters
- Cocktail napkins
- Stirrers
- Matches
- Fruit pick
- Drink list
- Tent cards
 Distilled spirits:
- Whiskies (Scotch, American, Irish, Canadian)
- Brandies
- Rum
- Vodka
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- Tequila
- Compounded
- Gin
- Liquors/cordials
- Fermented
- Beer
- Still or natural wines
- Sparkling wines
- Aromatic wines
- Juices
- Sodas / soft drinks
- Syrup
METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:
 Portfolio
Document Code
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UNIT OF COMPETENCY : PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC

CONCOCTIONS
MODULE TITLE : PREPARING AND MIXING COCKTAILS AND NON-

ALCOHOLIC CONCOCTIONS
MODULE DESCRIPTION : This unit covers the skills and knowledge required to prepare
and mix different types of cocktails and non-alcoholic con-
coctions in all food and beverage service providers, except
for “Specialty Coffee Shops”. It includes the proper use,
cleaning and maintaining tools and equipment and machines
for mixing drinks.

ABLE TO:
LO1. PREPARE AND MIX A RANGE OF COCKTAILS
LO2. PREPARE AND MIX A VARIETY OF NON-ALCOHOLIC CONCOCTIONS
LO3. USE, CLEAN AND MAINTAIN BAR TOOLS AND EQUIPMENT AND MACHINERIES
FOR MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
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LO1. 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 and mixers used as modifiers are identified in accor-
dance 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 bar tools and equipment are identified and used in accordance
with enterprise 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 interna-
tional standard within the required time frame and customer reference
10. Specialty drink concoction are prepared and mixed in accordance with industry
and/or enterprise 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 ac-
cording to enterprise standard procedures
14. Safety practices in using mechanical equipment are observed according to manu-
facturer’s guidelines
CONTENTS:
 Types, origins, nature and characteristics of different alcoholic beverages (wines,

spirits, beers, etc.)
 Types and characteristics of non-alcoholic beverages and its respective flavors
 Alcoholic and non-alcoholic ingredients of cocktails
 Glassware and garnitures required for different types of cocktails
CONDITIONS:
The trainee/student must be provided with the following:

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 Hawtorn strainer  Wine chiller (optional)  Premium brand bourbon

whiskey
 Cork screw  Coffee maker/percolator  Standard brand Ten-
nessee Whiskey
 Speed pourer  Electric glass brushes  Irish whiskey
 Bottle and can  Draft beer dispenser  Spanish brandy
opener (mock)
 Canulator  Mechanical glass  Premium brand brandy
washer (optional)
 Ice bucket  Spill mat  Cognac VS
 Ice scooper  Glasses  Cognac VSOP
 Ice tong  Old fashioned glass/  Cognac XO
rock glass
 Chopping board  Hi ball glass  Gold rum
 Paring knife  Collins glass  White rum
 Muddler  Zombie glass  Dark rum
 Juice jug- Store and  Brandy glass  151 proof Rum I bot
Pour each 3 variance fla-
vored rum
 Garnish tray (7 com-  Margarita glass  Vodka
partments)
 Cocktail/bar tray  Champagne saucer  Tequila, white & silver
glass
 Wine bucket (with  Champagne tulip glass  Teqeuila gold
stand)
 Wine basket  Champagne flute glass  Gin
 Glass-rimmer  Cordial pony glass  Triple sec
 Decanter  Poco grande glass  Blue curacao
 ½ liter carafe  Breeze glass  Cointreau
 ¼ liter carafe  Squall glass  Grand marnier
 Funnel  Hurricane glass  Crème de cacao
 Water pitcher  Sherry/Port wine glass  Crème de menthe
 Bar caddy/organizer  Sour glass  Crème de babane
 Coffee/tea pot  Shot glass (1 and 2 oz)  Kalhua
 Coffee cups and  Footed beer glass  Tia Maria
saucers
 Teaaspoon  Flair pilsner glass  Gallano
 Training materials  Beer mugs  Bailey’s Irish Cream
 OHP  White wine glass  Malibu rum
 LCD  Red wine glass  Tequila rose
 Computer  Condiments
 Hand-outs  Garnish
 VHS/DVD player
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METHODOLOGIES:

 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:

 Portfolio
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LO2. PREPARE AND MIX A VARIETY OF NON-ALCOHOLIC CONCOCTIONS
1. Non-alcoholic beverages are identified in accordance with industry standard clas-

sification
2. Modifiers in flavored syrups and other forms are identified in accordance with in-
gredients used and process
3. Edible fruits and vegetables used in mixing non-alcoholic cocktails are deter-
mined 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 ac-
cording 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 re-
quired time frame
8. Correct glasses and garnish are used attractively where appropriate
9. Occupational health and sanitary practices are observed in mixing drinks accord-
ing to enterprise operating procedures
10. Safety practices in using mechanical equipment are observed according to manu-
facturer’s guidelines
CONTENTS:
 Recipes of popular international standard mix drinks

 Hygienic and sanitation practices
 Safe/Territory act related to alcohol service
CONDITIONS:
 Chopping board  Ice bin  Fruit juices
 Fruit juicer  Electric blender  Sodas/carbonated
 Decanter  Glass chiller drinks
 Bar spoon  Electric mixer  Mineral water
 Hawthorn strainer  Coffee maker/percola-  Coffee
 Bottle and can tor  Tea
opener  Coffee grinder  Milk/creams
 Ice bucket  Soda gun  Chocolates
 Ice scooper  Mechanical glass  Syrups
 Pitcher  Washer
 Glass brushes
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METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:
 Portfolio
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LO3. USE, CLEAN AND MAINTAIN BAR TOOLS AND EQUIPMENT AND MA-
CHINERIES FOR MIXING COCKTAILS AND NON-ALCOHOLIC DRINKS
1. Bar tools are used and cleaned immediately after using in accordance with indus-
try and/or enterprise safety and sanitary procedures
2. Equipment and machineries are used in accordance with manufacturer’s specifi-
cations 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
CONTENTS:
 Use and care of bar tools and equipment

 Preventive maintenance of machineries
 Safe/territory Act to alcohol service
CONDITIONS:
 Chopping board  Ice bin  Fruit juices
 Fruit juicer  Electric blender  Sodas/carbonated
 Decanter  Glass chiller drinks
 Bar spoon  Electric mixer  Mineral water
 Hawthorn strainer  Coffee maker/percola-  Coffee
 Bottle and can tor  Tea
opener  Coffee grinder  Milk/creams
 Ice bucket  Soda gun  Chocolates
 Ice scooper  Mechanical glass  Syrups
 Pitcher  Washer
 Glass brushes
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:
 Portfolio
Document Code
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UNIT OF COMPETENCY : PROVIDE BASIC WINE SERVICE
MODULE TITLE : PROVIDING BASIC WINE SERVICE
MODULE DESCRIPTION : This unit deals with the skills and knowledge on providing
wine service. It focuses on basic knowledge on wines; its
attributes and characteristics, proper presentation and
opening, serving, and the ability to further develop and
update wine knowledge. It may apply to a Bar Supervisor,
Bartender and Food & Beverage Attendant.
The essential knowledge base for this unit will vary ac-
cording to industry need. Training must reflect the in-
depth of knowledge required to meet the specific require-
ments of industry employers.

ABLE TO:
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

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LO1. EXPLAIN DIFFERENT TYPES OF WINES TO CUSTOMER
1. Wine list is presented to customer in accordance with industry and/or enterprise estab-
lished service procedures
2. Appropriate wine types, names, characteristic, origin and or regions are explained to
guest
3. Proper wine making process and storageare explained to customer, when necessary
4. Appropriate wine labels and terminologies are properly interpreted
5. Customer are assisted in selecting wine according to his/her taste
CONTENTS:
 Structure, history, health benefit and trends related to wines

 Characteristics of wines including:
 Different wine types and their styles
 Different production methods
 Label terminology 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 techniques
 White wine processes
 Rose wine
 Sparkling wines
 Fortified wines
 Aromatized wine
 Wine terminologies
CONDITIONS:

 Cork screw  Television  Sparkling wine
 Wine basket  DVD/VHS Player  Rose wine
 Glass rimmer  CD  Bordeaux Red & White
 Ice tong  Reference Materials Wine
 Glasses  Manuals  Burgundy Red and
 Bottle and can  Brochures Wine
opener  Encyclopedia of Wine  Australian Red and
 Ice bucket Wine
 Ice scooper  Italian Red wine
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 Pitcher  California Red and

white wine
 Chilean Red and White
wine
 Champagne
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
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LO2. RECOMMEND APPROPRIATE WINE AND FOOD COMBINATIONS TO

CUSTOMERS
1. Compatible wine and food combinations were recommended based on customer’s pref-
erence
2. Appropriate wine for special occasions are recommended based on customer’s needs
3. Special/featured wines of the month were recommended in accordance with enterprise
policy
CONTENTS:
 Impact of the wine production techniques to the style and taste of wine
 The key structural components of wine including:
 Alcohol
 Tannin
 Acid
 Sugar
 Fruit flavor
 Factors affecting the style and quality 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
CONDITIONS:

 Ice bucket Wine
white wine
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wine
 Champagne
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
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LO3. 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 proce-
dures
4. Appropriate glassware is set up according to established industry service and hygienic
practices
5. Appropriate wine service accessories are prepared
CONTENTS:
 Appropriate glassware for types of wine

 Wine service accessories
CONDITIONS:

 Ice bucket Wine
white wine
wine
 Champagne
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
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 Film viewing
ASSESSMENT METHODS:
 Portfolio
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LO4. 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
6. Wine is served to the guest according to established industry service procedures
7. Multiple wine service procedures, when necessary
8. Customer’s 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:
 Procedures in opening and serving wine to guest

 Requirements of the applicable laws in relation to responsible service of alcohol
 International trends in wine style and production methods
CONDITIONS:

 Ice bucket Wine
white wine
wine
 Champagne
METHODOLOGIES:
 Demonstration
 Lecture
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 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
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LO5. 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:
 Wines quality, analysis and diagnosis of wine faults and impairments

 Wine sensory evaluation techniques
 Knowledge of wine tasting terminologies
CONDITIONS:

 Ice bucket Wine
white wine
wine
 Champagne
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
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 Film viewing
ASSESSMENT METHODS:
 Portfolio
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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.

ABLE TO:
LO1. SET UP AND PREPARE MACHINE AND EQUIPMENT
LO2. DOSE AND TAMP COFFEE
LO3. EXTRACT ESPRESSO

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LO1. 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 closing
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
CONTENTS:
 Espresso machine parts

 Parts of an espresso
CONDITIONS:

 Espresso Machine
 Coffee grinder
 Coffee beans
 Coffee bar tools and supplies:
 Tamper
 Brush
 Cups
 Drip tray
 Steam wand
 Portafilter basket
 Rags
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
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LO2. 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
CONTENTS:
 Types of coffee grind

 Types of commercially viable coffee beans
CONDITIONS:

 Coffee grinder
 Coffee beans
 Tamper
 Brush
 Cups
 Drip tray
 Steam wand
 Rags
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 99
Office
LO3. 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 beverage immediately
CONTENTS:
 Espresso extraction
 Roast levels
CONDITIONS:

 Coffee grinder
 Coffee beans
 Tamper
 Brush
 Cups
 Drip tray
 Steam wand
 Rags
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 100
Office
UNIT OF COMPETENCY : TEXTURE MILK
MODULE TITLE : TEXTURING 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

ABLE TO:
LO1. PREPARE MILK AND EQUIPMENT
LO2. FOAM MILK
LO3. STEAM MILK

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 101
Office
LO1. 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 pre-
pared
3. Correct (size of) steaming pitcher is selected in accordance with enterprise stan-
dards
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
CONTENTS:
 Milk types and chemistry of milk
CONDITIONS:

 Coffee grinder
 Coffee beans
 Tamper
 Brush
 Cups
 Drip tray
 Steam wand
 Steam pitcher
 Milk
 Chiller/ref or ice box with ice
 Rags
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 102
Office
ASSESSMENT METHODS:
 Portfolio
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 103
Office
LO2. FOAM 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 micro foam
CONTENTS:
 Milk based coffee beverages

 Milk texturing and steaming
CONDITIONS:
 Coffee grinder
 Coffee beans
 Tamper
 Brush
 Cups
 Drip tray
 Steam wand
 Steam pitcher
 Milk
 Rags
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 104
Office
LO3. STEAM MILK
Steam wand is angled as appropriate to create a whirlpool effect

1.
Milk is spun to achieve the desired consistency
2.
Milk is steamed at the ideal temperature for immediate consumption
3.
Steam wand is shut off some 5 degrees before the desired temperature
4.
Steam wand is flushed and wiped after steaming
5.
Big bubbles are removed by swirling and knocking the pitcher on the counter
6.
CONTENTS:
 Milk based coffee beverages

 Milk texturing and steaming
 Proper steaming of milk at the ideal temperature and desired texture
CONDITIONS:

 Coffee grinder
 Coffee beans
 Tamper
 Brush
 Cups
 Drip tray
 Steam wand
 Steam pitcher
 Milk
 Rags
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 105
Office
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.

ABLE TO:
LO1. TAKE ORDERS OF GUESTS
LO2. PREPARE ESPRESSO BASED BEVERAGES
LO3. PREPARE AND SERVE BREWED COFFEE

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 106
Office
LO1. TAKE ORDERS OF GUESTS
1. Orders are taken and verified with guests or dining service crew
2. Recommendation 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 stan-
dard and procedure
CONTENTS:
 Coffee varieties
 Proper information about the coffee beans to the guest
CONDITIONS:

 Brewing equipment
 Coffee grinder
 Coffee beans
 Milk
 Coffee bar tools
 Cups
 Saucers
 Condiments
 Latte cups
 Irish glass
 Parfait glass
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
 Portfolio
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 107
Office
LO2. 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 bever-
age ordered
4. Espresso beverages are served immediately
CONTENTS:
 Extracting espresso
 Basic espresso beverages
CONDITIONS:

 Espresso machine
 Espresso cups/demitasse
 Cappuccino cups
 Coffee grinder
 Coffee beans
 Milk
 Cups
 Saucers
 Condiments
 Latte cups
 Irish glass
 Parfait glass
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 108
Office
ASSESSMENT METHODS:
 Portfolio
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 109
Office
LO3. 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
CONTENTS:
 Coffee varieties
 Brewing coffee
CONDITIONS:
 Espresso machine
 Espresso cups/demitasse
 Cappuccino cups
 Coffee grinder
 Coffee beans
 Milk
 Cups
 Saucers
 Condiments
 Latte cups
 Irish glass
 Parfait glass
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
 Film viewing
ASSESSMENT METHODS:
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 110
Office
 Portfolio

Bartending NC II

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Bartending NC II

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COURSE TITLE : BARTENDING

NOMINAL DURATION : 438 hours

 Can communicate in basic English either oral and written

3.0 4.0 5.0 6.0

UNIT OF COMPE- NOMINAL

1. Prepare 1.1 Preparing 1.1.1 Set-up and prepare machine and

2.1.1 Prepare milk and equipment 40

3. Prepare and 3.1.1 Take orders of guests 32

 Individual and group demonstration (Practical application)

Equipment  Draft beer dispenser

Tools  Paring knife

 Flair pilsner glass(12 oz.)

 Must be a holder of National TVET Trainer Certificate (NTTC) Level in Bartending NC II

BASIC COMPETENCY : COMMUNICATIONS

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

SUGGESTED DURATION : 4 hours

PREREQUISITE : Receive and Respond to Workplace Communication. (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions

LO3. Complete relevant work related documents

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

Writing materials (pen & paper)

LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

L03. COMPLETE RELEVANT WORK RELATED DOCUMENTS

1. Ranges of forms relating to conditions of employment are completed accurately

The students/trainees must be provided with the following:

BASIC COMPETENCY : TEAM WORK

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

SUGGESTED DURATION : 4 hours

PREREQUISITE : TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe and identify team role and scope.

LO2. Identify own role and responsibility within team.

LO3. Work as a team member.

LO1. DESCRIBE TEAM ROLE AND SCOPE

The students/ trainees must be provided with the following:

Standard operating procedure (SOP) of workplace

LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

The students/trainees must be provided with the following:

Observation of work activities

LO3. WORK AS A TEAM MEMBER

1. Effective and appropriate forms of communications used and interactions undertaken

The students/trainees must be provided with the following:

Observation of work activities

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 4 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

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

Personal development-social aspects: intra and interpersonal development

The students/ trainees must be provided with the following: