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CBC BAR Final
CBC BAR Final
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Bar surfaces, Knowledge on Workplace Demonstration Demonstration
equipment and bar operations location (Face to face) (Face to face)
toolsare cleaned
in accordance
with industry
standard and
hygiene
regulations
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Identified public Trade theory Workplace Demonstration Demonstration
areas are promptly a. Knowledge location (Face to face) (Face to face)
cleaned and on bar
maintained in operations
accordance with b. Logical and
industry and/or efficient work
enterprise flow
standards
2. Empty and Safety Access to a Demonstration Demonstration
unwanted glasses a. Safe work range of bar (Face to face) (Face to face)
are removed on a practices and cleaning
regular basis with first aid equipment ,
minimum regulations tools and
disruption to b. Hygienic and materials /
customers sanitary chemicals
practices
specific on
bar
operations
c. Health Act
related to
basic
hygiene
requirements
in bar area
3. Tables and Communication Access to a Demonstration Demonstration
service skills fully (Face to face) (Face to face)
counterare equipped bar
cleaned Use of cleaning including
hygienically in equipment and current
accordance with chemicals industry
enterprise equipment
requirements and and tools
standards
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Basic parts of Different types Zoom/ Google Demonstration Demonstration
the bar are of bars and bar Meeting (Face to face) (Face to face)
identified service Discussion
according to
service
operation
requirements.
Bar display and Serving Zoom/ Google Demonstration Demonstration
work area are techniques for Meeting (Face to face) (Face to face)
set up in different types Discussion
accordance with of beverages
industry and/or and Cocktails
enterprise
requirements
and bar service
style
Bar products Bar operation Zoom/ Google Demonstration Demonstration
and materials control Meeting (Face to face) (Face to face)
are checked procedures and Discussion
and re-stocked POS system
in accordance
with industry
and/or
enterprise policy
and procedures
4. All obtained Tools and Zoom/ Google Demonstration Demonstration
items are stored equipment Meeting (Face to face) (Face to face)
in accordance specifications Discussion
with established and uses
storing
procedures and
techniques
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Product and Variety of Zoom/ Demonstration Demonstration
brand beverage Google (Face to face) (Face to face)
preferences are products and an Meeting
checked with the overview of Discussion
customer commonly
courteously requested
drinks
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Ordered drinks Proper uses of Access to Demonstration Demonstration
are promptly and different bar workplace (Face to face) (Face to face)
courteously equipment and location
served, in tools
accordance with
customer
preferences,
using required
glassware and
garnishes
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Opening and Bar operation Access to Self-paced Observation
ending inventory control workplace instruction on the proper
are performed procedures and location set up of the
according to POS system bar including
enterprise
classification
prescribed form
and operating
of alcoholic
procedures beverages,
glasses and
proper service
of beverage
Alcoholic Concoctions
Module Title : Preparing And Mixing Cocktails and Non-
Alcoholic Concoctions
Module Descriptor : The module deals with the knowledge and skills
required to prepare and mix different types of cocktails
and non-alcoholic concoctions in all food and
beverage service providers, except for “Specialty
Coffee Shops”. It includes the proper use, cleaning
and maintaining tools and equipment and machineries
for mixing drinks.
Nominal Duration : 80 hours
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Classification of Types and Access to Self-paced Observation
alcoholic characteristic workplace instruction shall be done
beverages are s of non- location on the proper
determined alcoholic classification of
according to beverages alcoholic
ingredients used, beverages and
and its
process and
respective glasses; proper
characteristics
flavors mixing
procedures on
several
cocktails and
the uses and
maintenance of
different bar
tools and
equipment
Edible fruits and Safe work Standards that Lecture Written or oral
vegetables used practices and would allow the questions on
in mixing non- first aid candidate to beverage
alcoholic regulations demonstrate and products, their
cocktails are apply knowledge characteristics
determined and of specific cock- and materials
prepared tail recipes and used in pre-
according to non-alcoholic paring and
enterprise concoction serving
standards beverages
Ingredients, Safe/Territory Materials relevant Demonstration Third-party
equipment and Act related to to the proposed report on some
tools are pre- alcohol service activities and relevant criteria
pared prior to tasks from the
service supervisor
and/or
competent
employer’s
representative
on the
candidate's
actual work
performance
Appropriate Communication Access to different Film viewing Demonstration
name and style skills beverage products (Face to face)
of non-alcoholic and service under
drinks are industry-realistic
properly conditions
identified
according to
customer re-
quest
Correct Proper Standards that Demonstration Demonstration
ingredients are preparation and would allow the (Face to face)
selected and mixing candidate to
mixed in procedures demonstrate and
accordance with apply knowledge
enterprise of specific cock-
service practice tail recipes and
non-alcoholic
concoction
Drinks are Presentation Access to dif- Modular Demonstration
prepared methods for ferent beverage (Face to face)
appropriately in different products and
accordance with cocktails service under
standard recipe industry-realistic
and required conditions
time frame
Correct glasses Garnish Access to relevant Lecture Demonstration
and garnish are preparation tools, (Face to face)
used attractively creativity equipment/utensil
where s and glassware
appropriate
Occupational Showmanship Standards that Lecture Demonstration
health and skills would allow the (Face to face)
sanitary candidate to
practices are demonstrate and
observed in apply knowledge
mixing drinks of specific cock-
according to tail recipes and
enterprise non-alcoholic
operating concoction
procedures
Safety practices Time Standards that Demonstration Demonstration
in using Management would allow the (Face to face)
mechanical candidate to
equipment are Opening and demonstrate and
observed ac- serving apply knowledge
cording to beverage of specific cock-
manufacturers techniques tail recipes and
guidelines non-alcoholic
concoction
Unit of Competency : Provide Basic Wine Service
Module Title : Providing Basic Wine Service
Module Descriptor : This module 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
according to industry need. Training must reflect the
in-depth of knowledge required to meet the specific
requirements of industry employers.
Nominal Duration : 80 hours
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Structure, history, Standards Self-paced Direct
Wine list is health benefits that would instruction observation of
presented to and trends related allow the candidate
customer in to wines candidate to providing advice
accordance with demonstrate to customers or
industry and/or and apply colleagues on
enterprise knowledge on wine and its
established wine to meet proper serving
service the procedures
procedures. establishment
service
procedures
Appropriate . Different wine Access to a Modular Oral and written
wine types, types and their wide range of questioning to
names, styles wines and to assess on the
characteristic, information of general
origin and or wines knowledge of
regions are wine
explained to
guest
Proper wine White wine Access to Lecture Demonstration
making process processes e.g. suit-able of wine
and storage are Fermentation facilities presentation
explained to without skins complete with and the proper
customer, when Additional the required opening and
necessary clarification equipment , serving of wine
process before tools, storage using the
and after system for necessary
fermentation wine service accessories to
process, pressing, service
malolactic
fermentation, oak
usage, etc.
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Compatible wine Structure, Standards that Self-paced Direct
and food history, health would allow the instruction observation of
combinations benefits and candidate to candidate
are trends related to demonstrate providing advice
recommended wines and apply to customers or
based on knowledge on colleagues on
customer's wine to meet the wine and its
preferences establishment proper serving
service procedures
procedures
Appropriate Characteristic of Access to a Lecture Oral and written
wine for special wines including: wide range of questioning to
occasions are a. Different wines and to assess on the
recommended wine types and information of general
based on their styles wines knowledge of
customer's b. Different wine
needs production
methods
c. Label
terminology and
interpretation
d. Wine
producing
countries and
regional
variations
e. Principal
grape varieties
used in the
production of
different wine
types
f. Applicable
wine
classifications
that govern
production in the
old and new
world wine
countries
Special/featured Variations in Access to suit- Demonstration Demonstration
wines of the wine production able facilities of wine
month are techniques complete with presentation
recommended impregnation the required and the proper
in accordance equipment , opening and
with enterprise tools, storage serving of wine
policy system for wine using the
service necessary
accessories to
service
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Cork is Structure, Standards that Self-paced Direct
inspected for history, health would allow the instruction observation of
any faults benefits and candidate to candidate
trends related to demonstrate providing advice
wines and apply to customers or
knowledge on colleagues on
wine to meet the wine and its
establishment proper serving
service procedures
procedures
Wine is Applicable wine Access to a Modular Oral and written
examined for classifications wide range of questioning to
clarity and that govern wines and to assess on the
limpidity production in the information of general
old and new wines knowledge of
world wine wine
countries
Wine is smelled Aromatized wine Access to Lecture Demonstration
for any possible e.g. addition of suitable facilities of wine
fault aromatic herbs complete with presentation
and spices e.g. the required and the proper
Sweet/Dry equipment , opening and
Vermouth, tools, storage serving of wine
Bitter, Anise system for wine using the
service necessary
accessories to
service
Sensory Impact of the Access to suit- Demonstration Review of
evaluation of wine production able facilities portfolio of
wine is techniques to complete with evidence on
performed, if the style and the required relevant sub-
necessary taste of wine equipment , jects attended
Key structural tools, storage and third party
components of system for wine work-place
wine including service reports of on-
a. Alcohol the-job
b. Tannin performance by
c. Acid candidate
d. Sugar
e. Fruit flavor
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Cups are pre- Types of Commercial Lecture/ Written and/or oral
heated in coffee grind espresso discussion questions to test
accordance machine candidate’s knowledge
with enterprise on coffee beans, types
standards. of grind, espresso ex-
traction etc
Port filter is Types of Practical/Demonstration
wiped clean commerciall Institutional Demonstration on extracting a perfect
and dry before y viable coffee shot of espresso.
dosing. coffee grinder
beans
Grind of coffee Roast levels Coffee Hands-on Demonstration (Face to
is checked. beans face)
Enough coffee Espresso Coffee bar Demonstration (Face to
is ground for extraction tools and Video viewing face)
the shot of supplies
espresso (tamper,
brush etc.)
Drip tray is Parts of an Coffee bar Demonstration (Face to
cleaned and espresso tools and Picture/photos/ face)
dried. supplies drawings
(tamper,
brush etc.)
Rags are Dosing and Demonstration (Face to
prepared and tamping face)
used properly
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
The Types of Commercial Lecture/ Written and/or oral
appropriate coffee espresso discussion questions to test
amount of grind machine candidate’s
ground coffee knowledge on coffee
is dosed in the beans, types of grind,
port filter. espresso ex-traction
etc.
Appropriate Demonstration Demonstration Practical/
amount of Types of Demonstration on
pressure is commercial extracting a perfect
applied to ly viable shot of espresso.
tamp the coffee
ground beans beans
Ground coffee Hands-on Demonstration (Face
is tamped Roast Hands-on to face)
evenly. levels
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Milk is chilled Milk types and Commercial Lecture/ Written and/or oral
in accordance Chemistry of espresso discussion questions to test
to appropriate milk machine candidate’s
temperature. knowledge on the
step by step
procedure of
steaming milk;
chemistry or
composition of milk;
its effect on the
texture and
sweetness of the
steamed milk etc.
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Steam wand is Milk types Commercial Lecture/ Written and/or oral
positioned at and espresso discussion questions to test
the right depth Chemistry of machine candidate’s
of the milk. milk knowledge on the
step by step
procedure of
steaming milk;
chemistry or
composition of milk;
its effect on the
texture and
sweetness of the
steamed milk etc.
Full steam is Espresso ma- Institutional Practical/
applied when chine parts coffee grinder Demonstration Demonstration on
introducing air steaming milk
into the milk.
The sound of air Hands-on/ Demonstration
being drawn Milk based Coffee beans Practice sessions (Face to face)
into the milk is coffee
judged/evaluate beverages
d thru the
hissing sound.
Milk is stretched Coffee bar Video viewing Demonstration
ac-cording to Milk texturing tools and (Face to face)
the desired and steaming supplies
volume of foam. (tamper,
steaming
pitcher etc.)
Milk is Milk Milk Demonstration
converted into conversion Picture/photos/ (Face to face)
micro foam. Chiller/ref or drawings
ice box with
ice
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Steam wand is Milk types Commercial Written and/or oral
angled as and espresso Lecture/ questions to test
appropriate to Chemistry of machine discussion candidate’s knowledge
create a whirl- milk on the step by step
pool effect. procedure of steaming
milk; chemistry or
composition of milk; its
effect on the texture
and sweetness of the
steamed milk etc.
Milk is spun to Espresso Institutional Practical/Demonstration
achieve the machine coffee grinder Demonstration on steaming milk
desired parts
consistency.
Milk is Milk based Hands-on/ Demonstration (Face to
steamed at the coffee Coffee beans Practice face)
ideal beverages sessions
temperature
for immediate
consumption.
Steam wand is Coffee bar Video viewing Demonstration (Face to
shut off some Milk texturing tools and face)
degrees and steaming supplies
before the (tamper,
desired steaming
temperature pitcher etc.)
Steam wand is Milk Picture/photos/ Demonstration (Face to
flushed and Milk texturing drawings face)
wiped after and steaming
steaming.
Big bubbles Demonstration (Face to
are removed Milk texturing Chiller/ref or face)
by swirling and and steaming ice box with
knocking the ice
pitcher on the
counter.
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Orders are taken Coffee Commercial Lecture/ Written and/or oral
and verified with growing espresso discussion questions to test
guests or dining countries machine candidate’s
service crew. knowledge on
espresso and
espresso based
beverages; brewing
methods
Recommendations Coffee Institutional Practical/
are offered to the varieties coffee grinder Demonstration Demonstration on
guest on selection of preparing the basic
coffee beverages. espresso-based
beverages and
brewing coffee
using the different
brewing methods
General information Basic Coffee beans Hands-on/ Demonstration
about the coffee espresso Practice sessions (Face to face)
beans are provided beverages
to guests
Mise-en-place for Extracting Coffee bar Video viewing Demonstration
coffee service is espresso tools and (Face to face)
completed according supplies Picture/photos/
to establishment’s Brewing drawings
standards and coffee
procedures. Milk
Brewing
coffee