TRAINING REGULATIONS

BARTENDING NC II
TOURISM SECTOR (HOTEL AND RESTAURANT)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS TOURISM SECTOR (HOTEL AND RESTAURANT) BARTENDING NC II
Page No.

SECTION 1 BARTENDING NC II QUALIFICATION SECTION 2 COMPETENCY STANDARDS • Basic Competencies • Common Competencies • Core Competencies - Bartending NC II SECTION 3 TRAINING STANDARDS 3.1 3.2 3.3 3.4 3.5 3.6 3.7 Curriculum Design Training Delivery Trainee Entry Requirements List of Tools, Equipment and Materials Training Facilities Trainer’s Qualifications Institutional Assessment 73 - 84 85 86 87 - 93 94 94 94

1 2 - 72 2 - 30 31 - 49 50 - 72 73 - 94

SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS COMPETENCY MAP DEFINITION OF TERMS

95 - 96 97 98 - 99

ACKNOWLEDGEMENTS

100 - 101

TRAINING REGULATIONS FOR

BARTENDING NC II SECTION I BARTENDING NC II QUALIFICATION
The BARTENDING NC II Qualification consists of competencies that a person must achieve to operate a bar, provide wine service to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury liner cruise. This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A. The Units of Competency comprising this Qualification include the following: CODE NO.
500311101 500311102 500311103 500311104 500311105 500311106 500311107 500311108

BASIC COMPETENCIES
Receive and respond to workplace communication Work with others Demonstrate work values Practice basic housekeeping procedures Participate in workplace communication Work in a team environment Practice career environment Practice occupational health and safety procedures

CODE NO.
TRS311201 TRS311202 TRS311203 TRS311204 TRS311205

COMMON COMPETENCIES
Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace and safety practices Provide effective customer service

CODE NO.
TRS512312 TRS512313 TRS512314 TRS512315

CORE COMPETENCIES
Clean bar areas Operate bar Prepare and mix cocktails and non-alcoholic drinks Provide wine service

A person who has achieved this Qualification is competent to be:
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4.2. Instructions are acted upon immediately in accordance with information received 1.3. Clarification is sought from workplace supervisor on all occasions when any instruction/information is not clear 2. BASIC COMPETENCIES UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : RECEIVE AND RESPOND TO WORKPLACE COMMUNICATION 500311101 This unit covers the knowledge. respond and act on verbal and written communication. Follow routine spoken messages 1.1 Written notices and instructions are read and interpreted correctly in accordance with organizational guidelines 2.    Busboy (Commis de Rang) Bartender/Barista Wine Steward (Chef de Vin/Chef Sommelier) Bar Porter SECTION 2 COMPETENCY STANDARDS This section gives the details of the contents of the basic.1.2 Routine written instruction are followed in sequence 2.3 Feedback is given to workplace supervisor based on the instructions/information received 4 ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 . PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. Required information is gathered by listening attentively and correctly interpreting or understanding information/instructions 1. skills and attitudes required to receive. Perform workplace duties following written notices 2. Instructions/information are properly recorded 1. common and core units of competency required in BARTENDING NC II.

6. 1.1.RANGE OF VARIABLES VARIABLE 1. 1. Organizational Guidelines 2.3. 2.2.3.5. 2.8. RANGE Handwritten and printed material Internal memos External communications Electronic mail Briefing notes General correspondence Marketing materials Journal articles It may include: Information documentation procedures Company policies and procedures Organization manuals Service manual 5 ___________________________________________________________________________________________________________ TR .7.BARTENDING NC II Promulgated March 2005 . 2.2. 1. Written notices and instructions It refers to : 1.4. 1. 2. 1. 1. 1.4.1.

Critical aspects of Assessment requires evidence that the candidate: Competency 1. Communication process 3.1. Conciseness in receiving and clarifying messages/ information/communication 3. Third Party Report 6.1. Demonstrated knowledge of organizational procedures for handling verbal and written communications 1. Accuracy in recording messages/information 4.2.3.1. Written Evaluation 5. Note pads 5.1. Demonstrated competency in recording instructions/information 2. Knowledge of organizational policies/guidelines in regard to processing internal/external information 2. Resource Implications The following resources MUST be provided: 4.EVIDENCE GUIDE 1. Methods Assessment of Competency may be assessed through: 5.3. Underpinning Knowledge and Attitudes 2. Competency may be assessed individually in the actual 6 ___________________________________________________________________________________________________________ TR .2.1. Ethical work practices in handling communications 2.3.4.BARTENDING NC II Promulgated March 2005 . Context of 6.2.2. Received and acted on verbal messages and instructions 1. Underpinning Skills 3.2. Direct Observation 5. Oral interview 5.1. Pens 4.

Assessment workplace or simulation environment in TESDA accredited institutions UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : WORK WITH OTHERS 500311102 This unit cover the skills. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.3 Information relevant to work is shared with team members to ensure designated goals are met 7 ___________________________________________________________________________________________________________ TR .1 Support is provided to team members to ensure workgroup goals are met 2. acknowledged and acted upon 1.2 Assistance is sought from workgroup when difficulties arise and addressed through discussions 1.2 Constructive contributions to workgroup goals and tasks are made according to organizational requirements 2. Contribute to work group activities 2. knowledge and attitudes required to develop workplace relationship and contribute in workplace activities.4 Differences in personal values and beliefs are respected and acknowledged in the development 2.1 Duties and responsibilities are done in a positive manner to promote cooperation and good relationship 1. Develop effective workplace relationship 1.BARTENDING NC II Promulgated March 2005 .3 Feedback provided by others in the team is encouraged.

1 Supervisor or manager 2. Feedback on performance 3. Work group 2.3 OHS policies. objectives.1 Formal/Informal performance appraisal 3.3 Personal. plans. Providing support to team members 4. procedures and programs 5.BARTENDING NC II Promulgated March 2005 .4 Supervision and accountability requirements including OHS 1.1 Explaining/clarifying 4.5 Code of conduct 2.4 Ethical standards 8 ___________________________________________________________________________________________________________ TR . system and processes 5.2 Obtaining feedback from supervisors and colleagues and clients 3.1 Job description and employment arrangements 1.4 Providing feedback to another team member 4.2 Peers/work colleagues 2. Organizational requirements 5.2 Organization’s policy relevant to work role 1.1 Goals.2 Helping colleagues 4.5 Undertaking extra tasks if necessary 5.3 Organizational structures 1.3 Other members of the organization 3.RANGE OF VARIABLES VARIABLE RANGE 1. reflective behavior strategies 3. Duties and responsibilities 1.4 Routine organizational methods for monitoring service delivery 4.3 Providing encouragement 4.2 Legal and organization policy/guidelines 5.

2. especially with regards to safety Reasons why cooperation and good relationships are important Knowledge of the organization’s policies.4.3.3. Underpinning Skills 3.7. .2.2. Provided support to team members to ensure goals are met Acted on feedback from clients and colleagues Accessed learning opportunities to extend own personal work competencies to enhance team goals and outcomes The relevant legislation that affects operations.1.5.3.BARTENDING NC II Promulgated March 2005 2. 2.1. Critical aspects of competency Assessment requires evidence that the candidate: 1.2. 3. 2. plans and procedures Understanding how to elicit and interpret feedback Knowledge of workgroup member’s responsibilities and duties Importance of demonstrating respect and empathy in dealings with colleagues Understanding of how to identify and prioritize personal development opportunities and options Ability to read and understand the organization’s policies and work procedures Write simple instructions for particular routine tasks Interpret information gained from correspondence 9 ___________________________________________________________________________________________________________ TR .5 Defined resources parameters 5. 3. 2. 1.1.6. Underpinning Knowledge 2. 2.6 Quality and continuous improvement processes and standards EVIDENCE GUIDE 1. 3. 1. 2.5.

3.4. 3.5. 3.6. 3.7.

Communication skills to request advice, receive feedback and work with a team Planning skills to organized work priorities and arrangement Technology skills including the ability to select and use technology appropriate to a task Ability to relate to people from a range of social, cultural and ethnic backgrounds.

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4. Resource Implications

The following resources MUST be provided: 4.1. Access to relevant workplace or appropriately simulated environment where assessment can take place Materials relevant to the proposed activity or task Competency may be assessed through: 5.1. 5.2. Direct observations of work activities of the individual member in relation to the work activities of the group Observation of simulation and/or role play involving the participation of individual member to the attainment of organizational goal Case studies and scenarios as a basis for discussion of issues and strategies Competency assessment may occur in workplace or any appropriately simulated environment Assessment shall be observed while task are being undertaken whether individually or in group

4.2. 5. Methods of Assessment

5.3. 6. Context for Assessment 6.1. 6.2.

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UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR :

DEMONSTRATE WORK VALUES 500311103 This unit covers the knowledge, skills, and attitude in demonstrating proper work values. PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables

ELEMENT 1. Define the purpose of work

2. Apply work values/ethics

3. Deal with ethical problems

4. Maintain integrity of conduct in the workplace

1.1 One’s unique sense of purpose for working and the why’s of work are identified, reflected on and clearly defined for one’s development as a person and as a member of society. 1.2 Personal mission is in harmony with company’s values 2.1 Work values/ethics/concepts are classified and reaffirmed in accordance with the transparent company ethical standards, policies and guidelines. 2.2 Work practices are undertaken in compliance with industry work ethical standards, organizational policy and guidelines 2.3 Personal behavior and relationships with co-workers and/or clients are conducted in accordance with ethical standards, policy and guidelines. 2.4 Company resources are used in accordance with transparent company ethical standard, policies and guidelines. 3.1 Company ethical standards, organizational policy and guidelines on the prevention and reporting of unethical conduct are accessed and applied in accordance with transparent company ethical standard, policies and guidelines. 3.2 Work incidents/situations are reported and/or resolved in accordance with company protocol/guidelines. 3.3 Resolution and/or referral of ethical problems identified are used as learning opportunities. 4.1 Personal work practices and values are demonstrated consistently with acceptable ethical conduct and company’s core values. 4.2 Instructions to co-workers are provided based on ethical, lawful and reasonable directives. 4.3 Company values/practices are shared with co-workers using appropriate behavior and language.

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4 Pilferages 3.4 Effectiveness 2. Incidents/situations .8 Competence 1.5 Productivity 2.2 Sense of urgency 1. Work practices 3.7 Falsification 3.8 Bribery 3.1 Violent/intensed dispute or argument 3.7 Reliability 1.16 Balancing between family and work 1.17 Pakikisama 1.9 Sexual Harassment 3.BARTENDING NC II Promulgated March 2005 2.3 Sense of purpose 1.2 Punctuality 2.3 Efficiency 2.2 Gambling 3.5 High motivation 1.7 Innovativeness/Creativity 2.10 Blackmail 13 ___________________________________________________________________________________________________________ TR .6 Resourcefulness 2.1 Commitment/ Dedication 1.4 Love for work 1. Work values/ethics/ concepts RANGE May include but are not limited to: 1.6 Orderliness 1.11 Sense of responsibility 1.12 Being knowledgeable 1.19 Sense of nationalism 2.5 Damage to person or property 3.8 Cost conciousness 2.15 Compassion/Caring attitude 1.3 Use of prohibited substances 3.9 Dependability 1.14 Sensitivity to others 1.9 5S 2.13 Loyalty to work/company 1.18 Bayanihan spirit/teamwork 1.1 Quality of work 2.10 Goal-oriented 1.6 Vandalism 3.10 Attention to details 3.RANGE OF VARIABLES VARIABLE 1.

2 Equipment/Machineries 4.2 Written 5.1 Verbal 5.VARIABLE 4.1 Consumable materials 4. Instructions 14 ___________________________________________________________________________________________________________ TR . Company resources RANGE 4.4 Time 4.5 Financial resources 5.3 Human 4.BARTENDING NC II Promulgated March 2005 .

1 3. Critical Aspects of Competency Assessment requires evidence that the candidate: 1. policies and guidelines.1 2.2 3.1 Workplace or assessment location 4.6 2. policy and guidelines 1.2 Interview 5. Context of Assessment ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 .5 Used company resources in accordance with company ethical standard.1 Defined one’s unique sense of purpose for working 1.9 3.2 Case studies/Scenarios Competency may be assessed through: 5. understanding and acceptance Application of good manners and right conduct 2.3 3. organizational policy and guidelines on the prevention and reporting of unethical conduct/behavior 2.6 Followed company ethical standards.7 2.EVIDENCE GUIDE 1. Resource Implications 5.4 2.1 Portfolio Assessment 5.1 Competency may be assessed in the work place or in a simulated work place setting 15 6.3 Demonstrated work practices satisfactorily and consistently in compliance with industry work ethical standards.4 Occupational health and safety Work values and ethics Company performance and ethical standards Company policies and guidelines Fundamental rights at work including gender sensitivity Work responsibilities/job functions Corporate social responsibilities Company code of conduct/values Balancing work and family responsibilities Interpersonal skills Communication skills Self awareness. Methods of Assessment The following resources MUST be provided: 4.8 2.3 Third Party Reports 6. organizational policy and guidelines 1.3 2.2 Clarified and affirmed work values/ethics/concepts consistently in the workplace 1. Underpinning Skills 4. 1.2 2.5 2.4 Demonstrated personal behavior and relationships with coworkers and/or clients consistent with ethical standards. Underpinning Knowledge 3.

PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.4 Items are provided with clear and visible identification marks based on procedure 2. Arrange items 3. recyclable materials are sorted in accordance with company/office procedures 1.1 Reusable.1 Cleanliness and orderliness of work area is maintained in accordance with company/office procedures 3.3 Activities are prioritized based on instructions.5 Safety equipment and evacuation passages are kept clear and accessible based on instructions 3.4 Defective tools and equipment are reported to immediate supervisor 4.2 Tools and equipment are cleaned in accordance with manufacturer’s instructions/manual 3.3 Minor repairs are performed on tools and equipment in accordance with manufacturer’s instruction/manual 3.1 Materials for common use are maintained in designated area based on procedures 4. 2.BARTENDING NC II Promulgated March 2005 . skills and attitudes required to apply the basic housekeeping procedures. tools and equipment 4.3 Abnormal incidents are reported to immediate supervisor 16 ___________________________________________________________________________________________________________ TR . Follow standardized work process and procedures 1. Maintain work area.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : PRACTICE HOUSEKEEPING PROCEDURES 500311104 : This unit covers the knowledge.1 Items are arranged in accordance with company/office housekeeping procedures 2.2 Unnecessary items are removed and disposed of in accordance with company or office procedures 2. Sort and remove unnecessary items 2.2 Work is performed according to standard work procedures 4.2 Work area is arranged according to job requirements 2.

5. Perform work spontaneously

5.1 Work is performed as per instruction 5.2 Company and office decorum are followed and complied with 5.3 Work is performed in accordance with occupational health and safety (OHS) requirements

RANGE OF VARIABLES VARIABLE 1. Unnecessary items RANGE May include but are not limited to: 1.1 Non-recyclable materials 1.2 Unserviceable tools and equipment 1.3 Pictures, posters and other materials not related to work activity 1.4 Waste materials 2.1 Labels 2.2 Tags 2.3 Color coding 3.1 Company/ office rules and regulations 3.2 Company/ office uniform 3.3 Behavior Minor repair include but not limited to: 4.1 Replacement of parts 4.2 Application of lubricants 4.3 Sharpening of tools 4.4 Tightening of nuts, bolts and screws

2. Identification marks

3. Decorum

4. Minor repair

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EVIDENCE GUIDE 1. Critical aspects of competency 2. Underpinning Knowledge and Attitudes Assessment requires evidence that the candidate: 1.1 Practiced the basic procedures of 5S 2.1 2.2 2.3 2.4 2.5 2.6 3.1 3.2 3.3 3.4 Principles of 5S Work process and procedures Safety signs and symbols General OH&S principles and legislation Environmental requirements relative to work safety Accident/Hazard reporting procedures Basic communication skills Interpersonal skills Reading skills required to interpret instructions Reporting/recording accidents and potential hazards

3. Underpinning Skills

4. Resource Implications 5. Methods of Assessment

The following resources MUST be provided: 4.1 Facilities, materials tools and equipment necessary for the activity Competency must be assessed through: 5.1 Third party report 5.2 Interview 5.3 Demonstration with questioning 6.1 Competency may be assessed in the work place or in a simulated work place setting

6. Context for Assessment

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UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR :

PARTICIPATE IN WORKPLACE COMMUNICATION 500311105

: This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables

ELEMENT 1. Obtain and convey workplace information

2. Participate in workplace meetings and discussions

3. Complete relevant

1.1 Specific and relevant information is accessed from appropriate sources 1.2 Effective questioning , active listening and speaking skills are used to gather and convey information 1.3 Appropriate medium is used to transfer information and ideas 1.4 Appropriate non- verbal communication is used 1.5 Appropriate lines of communication with supervisors and colleagues are identified and followed 1.6 Defined workplace procedures for the location and storage of information are used 1.7 Personal interaction is carried out clearly and concisely 2.1 Team meetings are attended on time 2.2 Own opinions are clearly expressed and those of others are listened to without interruption 2.3 Meeting inputs are consistent with the meeting purpose and established protocols 2.4 Workplace interactions are conducted in a courteous manner 2.5 Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded to 2.6 Meetings outcomes are interpreted and implemented 3.1 Range of forms relating to conditions of employment are completed accurately and legibly
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telephone message forms.work related documents 3. instruction and forms.BARTENDING NC II Promulgated March 2005 RANGE .2 Workplace data is recorded on standard workplace forms and documents 3.3 Basic mathematical processes are used for routine calculations 3. Workplace interactions Manual filing system Computer-based filing system Personnel forms. signals.5 Reporting requirements to supervisor are completed according to organizational guidelines RANGE OF VARIABLES VARIABLE 1. safety reports Face to face Telephone Electronic and two way radio Written including electronic. Appropriate sources Team members Suppliers Trade personnel Local government Industry bodies 2.4 Errors in recording information on forms/ documents are identified and properly acted upon 3. Medium Memorandum Circular Notice Information discussion Follow-up or verbal instructions Face to face communication 3. memos. Forms 5. signs and diagrams 6. Storage 4. non-verbal including gestures. Protocols Observing meeting 20 ___________________________________________________________________________________________________________ TR .

BARTENDING NC II Promulgated March 2005 .Compliance with meeting decisions Obeying meeting instructions 21 ___________________________________________________________________________________________________________ TR .

2. 3. division and multiplication Ability to relate to people of social range in the workplace Gather and provide information in response to workplace requirements Fax machine Telephone Writing materials Internet Direct Observation Oral interview and written test Competency may be assessed individually in the actual workplace or through accredited institution 22 ___________________________________________________________________________________________________________ TR .4. Underpinning Knowledge and Attitudes 3. 4.1.1.8. 2.2.2.1. 3.1. 3. Context of Assessment .3.5.2. 2.1. Conveyed information effectively adopting the formal or informal communication 2.4. Accessed information using communication equipment 1. 5.BARTENDING NC II Promulgated March 2005 2.5.6. Critical Aspects of Competency 1. 4. Underpinning Skills 3. 2.EVIDENCE GUIDE 1. subtraction.4. Methods of Assessment 6. 3.3.2. 4. 4.6.2.4. 3. 5. 6. 5.3.3. Resource Implications 4. Effective communication Different modes of communication Written communication Organizational policies Communication procedures and systems Technology relevant to the enterprise and the individual’s work responsibilities Follow simple spoken language Perform routine workplace duties following simple written notices Participate in workplace meetings and discussions Complete work related documents Estimate.7. calculate and record routine workplace measures Basic mathematical processes of addition. Made use of relevant terms as an aid to transfer information effectively 1. 2. 3.1. 3. Assessment requires evidence that the candidate: Prepared written communication following standard format of the organization 1.

2. Individual role and responsibilities within the team environment are identified 2. Work as a team member 3.2. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives 3.3. reporting relationships and responsibilities are identified from team discussions and appropriate external sources 2.BARTENDING NC II Promulgated March 2005 . Roles and responsibility of other team members are identified and recognized 2. knowledge and attitudes to identify role and responsibility as a member of a team. Effective and appropriate contributions made to complement team activities and objectives. Observed protocols in reporting using standard operating procedures 3. The role and objective of the team is identified from available sources of information 1.3. Identify own role and responsibility within team 2.4.1.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : WORK IN TEAM ENVIRONMENT 500311106 This unit covers the skills. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. based on individual skills and competencies and workplace context 3.1.2. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members. Reporting relationships within team and external to team are identified 3. Team parameters.1. 23 ___________________________________________________________________________________________________________ TR . Describe team role and scope 1.

6. 3. environmental. 24 ___________________________________________________________________________________________________________ TR . Sources of information 2. safe handling and disposal of chemicals Safety.3. Standard operating and/or other workplace procedures Job procedures Machine/equipment manufacturer’s specifications and instructions Organizational or external personnel Client/supplier instructions Quality standards OHS and environmental standards Work procedures and practices Conditions of work environments Legislation and industrial agreements Standard work practice including the storage.3. initiative and judgement maybe demonstrated on the job.4. 2. 2.1.7.2. 2. 3. 2. 1.1. Role and objective of team 1.RANGE OF VARIABLES VARIABLE 1.4.5. 2.BARTENDING NC II Promulgated March 2005 . either individually or in a team environment 2. 3.2. 2.1.5. 3. Workplace context 3. RANGE Work activities in a team environment with enterprise or specific sector Limited discretion.2. housekeeping and quality guidelines 3.

1.1. 1. 2. ___________________________________________________________________________________________________________ TR .4.4. Operated in a team to complete workplace activity Worked effectively with others Conveyed information in written or oral form Selected and used appropriate workplace language Followed designated work plan for the job Reported outcomes Communication process Team structure Team roles Group planning and decision making Communicate appropriately.2.3.1.BARTENDING NC II Promulgated March 2005 .2. Observation of the individual member in relation to the work activities of the group Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal Case studies and scenarios as a basis for discussion of issues and strategies in teamwork Competency may be assessed in workplace or in a simulated workplace setting Assessment shall be observed while task are being undertaken whether individually or in group 25 5. Underpinning Knowledge and Attitude 2. 1. 1. 5. 6. Context for Assessment 6.1.2.2.3.1. Underpinning Skills 4. 5. 2. Resource Implications 3.6. 6. 2.2. Methods of Assessment Competency may be assessed through: 5. 2. Access to relevant workplace or appropriately simulated environment where assessment can take place Materials relevant to the proposed activity or tasks 4. 3. 1. Critical aspects of competency Assessment requires evidence that the candidate: 1. 1.3. consistent with the culture of the workplace The following resources MUST be provided: 4.5.EVIDENCE GUIDE 1.1.

Integrate personal objectives with organizational goals 1.2 Intra. skills and attitudes in promoting career growth and advancement.UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : PRACTICE CAREER PROFESSIONALISM 500311107 : This unit covers the knowledge. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.3 Commitment to the organization and its goal is demonstrated in the performance of duties 2. Set and meet work priorities 3.and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation 1.2 Recognitions are sought/received and demonstrated as proof of career advancement 3.1 Competing demands are prioritized to achieve personal. Maintain professional growth and development 26 ___________________________________________________________________________________________________________ TR .1 Personal growth and work plans are pursued towards improving the qualifications set for the profession 1.2 Resources are utilized efficiently and effectively to manage work priorities and commitments 2.3 Licenses and/or certifications relevant to job and career are obtained and renewed 2.BARTENDING NC II Promulgated March 2005 .3 Practices along economic use and maintenance of equipment and facilities are followed as per established procedures 3. 2. team and organizational goals and objectives.1 Trainings and career opportunities are identified and availed of based on job requirements 3.

Resources 3. Recognitions 5.2 Software 3.1 Participation in training programs 3.2 Serving as Resource Persons in conferences and workshops 4.2 4.1. Trainings and career opportunities 4.3 5.2 Financial 2. Licenses and/or certifications 27 ___________________________________________________________________________________________________________ TR .3.5 4.1.6 5.3 Managerial 3.1 Performance Appraisal 1.RANGE OF VARIABLES VARIABLE 1.1 4.2 5.2 Supervisory 3. Evaluation RANGE 1.3.3 Technology 2.1 5.3 Aptitude Tests 2.4 Recommendations Citations Certificate of Appreciations Commendations Awards Tangible and Intangible Rewards National Certificates Certificate of Competency Support Level Licenses Professional Licenses 2.2 Psychological Profile 1.1 Technical 3.BARTENDING NC II Promulgated March 2005 .1 Hardware 2.3 4.4 4.1.1.1 Human 2.4 Continuing Education 3.

Underpinning Skills 4.3 Completed trainings and career opportunities which are based on the requirements of the industries 1.1 Portfolio Assessment 5. etc.2 Intra and Interpersonal skills 3. Resource Implications 5.6 Exams and Tests 6. Methods of Assessment 6.and interpersonal relationship in the course of managing oneself based on performance evaluation 1.1 Workplace or assessment location 4. Context of Assessment 28 ___________________________________________________________________________________________________________ TR .1 Attained job targets within key result areas (KRAs) 1. procedures and standards 2.5 Third Party Reports 5.) 2.1 Work values and ethics (Code of Conduct.5 Personal hygiene practices 3.4 Fundamental rights at work including gender sensitivity 2.3 Communication skills The following resources MUST be provided: 4.4 Acquired and maintained licenses and/or certifications according to the requirement of the qualification 2.3 Company operations. Critical Aspects of Competency Assessment requires evidence that the candidate: 1.2 Interview 5. Code of Ethics.EVIDENCE GUIDE 1.2 Company policies 2.3 Simulation/Role-plays 5.4 Observation 5.BARTENDING NC II Promulgated March 2005 .1 Appropriate practice of personal hygiene 3.2 Case studies/scenarios Competency may be assessed through: 5.1 Competency may be assessed in the work place or in a simulated work place setting 2.2 Maintained intra . Underpinning Knowledge 3.

UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES 500311108 This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.1 Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) 2.3 OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation 2.2 Effects of the hazards are determined 2. Evaluate hazards and risks 29 ___________________________________________________________________________________________________________ TR . fire and other emergencies are recognized and established in accordance with organization procedures 2. workplace and environment in accordance with organization procedures 1.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures 1.2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1.3 Contingency measures during workplace accidents.BARTENDING NC II Promulgated March 2005 . Identify hazards and risks 1.

1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed 3.2 OHS personal records are completed and updated in accordance with workplace requirements 4.4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol 4.2 Procedures for dealing with workplace accidents. Control hazards and risks Italicized terms are elaborated in the Range of Variables 3.3 Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices 3. Maintain OHS awareness 30 ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 .PERFORMANCE CRITERIA ELEMENT 3. fire and emergencies are followed in accordance with organization OHS policies 3.1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures 4.

2 Building code 1. fatigue. noise. vapors 2. insects 2.2 Biological hazards.3 Physiological factors – monotony. Safety regulations RANGE May include but are not limited to: 1. direct pressure.7 ECC regulations May include but are not limited to: 2. mists. fibers. fungi. smoke.3 National Electrical and Fire Safety Codes 1. illumination. Hazards/Risks 3.6 Ear muffs 31 ___________________________________________________________________________________________________________ TR .3 Decontamination 3.5 Face mask/shield 4.6 DOLE regulations on safety legal requirements 1. varying metabolic cycles 2.4 Calling emergency personnel May include but are not limited to: 4.3 Chemical hazards – dusts.bacteria.3 Goggles 4. temperature.2 Isolation 3.4 Waste management statutes and rules 1.4. awkward/static positions. radiation 2.1 Mask 4.1 Evacuation 3. plants. PPE . molds.RANGE OF VARIABLES VARIABLE 1. parasites. mites.1 Clean Air Act 1. fumes. personal relationship.2 Gloves 4.BARTENDING NC II Promulgated March 2005 2.1 Physical hazards – impact. vibration.5 Philippine Occupational Safety and Health Standards 1. Contingency measures 4.4 Ergonomics 2. viruses.4 Hair Net/cap/bonnet 4. work out cycle May include but are not limited to: 3.4. pressure. gasses.2 Psychological factors – over exertion/ excessive force.

7 Apron/Gown/coverall/jump suit 4.BARTENDING NC II Promulgated March 2005 .8 Anti-static suits 32 ___________________________________________________________________________________________________________ TR .4.

3 Basic life support/CPR 5.1 Fire drill 5.3 6.7 Disaster preparedness/management 6. Emergency-related drills and training RANGE 5.2 6.5 Spillage control 5.1 6.6 Decontamination of chemical and toxic 5. OHS personal records 33 ___________________________________________________________________________________________________________ TR .4 First aid 5.VARIABLE 5.2 Earthquake drill 5.BARTENDING NC II Promulgated March 2005 .4 Medical/Health records Incident reports Accident reports OHS-related training completed 6.

Critical Aspects of Competency Assessment requires evidence that the candidate: 1.1 Practice of personal hygiene Skills 3.1 Portfolio Assessment 5.1 Workplace or assessment location 4.2 PPE types and uses Attitude 2.9 Health consciousness 3.7 Completed and updated OHS personal records in accordance with workplace requirements 2. 1. Context for 6.5 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace 1.3 Interpersonal skills 3.2 OHS personal records 4.4 Communication skills Resource Implications The following resources must be provided: 4.3 Case Study/Situation 6.7 Organization safety and health protocol 2.2 Hazards/risks identification and control skills 3.TLV.BARTENDING NC II Promulgated March 2005 .4 Health records Methods of Assessment Competency may be assessed through: 5. Underpinning 3.1 OHS procedures and practices and regulations Knowledge and 2.2 Interview 5.1 Competency may be assessed in the work place or in a Assessment simulated work place setting 34 ___________________________________________________________________________________________________________ TR .EVIDENCE GUIDE 1.2 Identified hazards/risks in the workplace and its corresponding indicators in accordance with company procedures 1.5 Threshold Limit Value -TLV 2.4 Hazards/risks identification and control 2.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices 1.8 Safety consciousness 2.6 OHS indicators 2. fire and other emergencies 1.3 PPE 4.1 Explained clearly established workplace safety and hazard control practices and procedures 1. Underpinning 2.3 Recognized contingency measures during workplace accidents.4 Identified terms of maximum tolerable limits based on threshold limit value.3 Personal hygiene practices 2.

skills and attitudes in following health. Deal with emergency situations 2.2 Breaches of health. safety and security procedures are identified and reported in line with enterprise procedure 1. safety and security practices 1.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility 2.BARTENDING NC II Promulgated March 2005 .1 Safe personal standards are identified and followed in line with enterprise requirements 35 ___________________________________________________________________________________________________________ TR .4 Details of emergency situations are reported in line with enterprise procedures 3.3 Suspicious behavior or unusual occurrence are reported in line with enterprise procedure 2. PERFORMANCE CRITERIA Italicized items are elaborated on the Range of Variables ELEMENT 1. safety and security procedures are followed in line with legislation.COMMON COMPETENCIES UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : PERFORM WORKPLACE AND SAFETY PRACTICES TRS311204 This unit of competency deals with the knowledge.1 Correct health.3 Assistance is sought from colleagues to resolve or respond to emergency situations 2. regulations and enterprise procedures 1. It includes dealing with emergency situations and maintaining safe personal presentation standards. safety and security practices. Maintain safe personal presentation standards 3. Follow workplace procedures for health.2 Emergency procedures are followed in line with enterprise procedures 2.

RANGE OF VARIABLES VARIABLE 1.3 manual handling including lifting.2 strange or suspicious persons 2.9 security of documents.4 safe work techniques including knives and equipment. Health. equipment.8 hazard identification and control 1.1 loss of keys 2. safety and security procedures RANGE May include but are not limited to : 1. Emergency 36 ___________________________________________________________________________________________________________ TR .e.6 ergonomically sound furniture and work stations 1. people 1.BARTENDING NC II Promulgated March 2005 .5 safe handling of chemicals. transferring 1.5 damaged property or fittings 2.6 lack of suitable signage when required 2. earthquake/flood 3.1 use of personal protective clothing and equipment 1.4 loss of property. standing. bending 1.7 lack of training on health and safety issues 2. poisons and dangerous materials 1. goods or materials 2.3 broken or malfunctioning equipment 2.e.2 safe posture including sitting.5 criminal acts i. robbery 2. handling hot surfaces.2 fire 3.7 emergency fire and accident 1.1 personal injuries 3. Breaches of procedure 3.4 natural calamity i. cash.8 unsafe work practices May include but is not limited to : 3.3 electrocution 3.10 key control systems May include but are not limited to : 2. computers and electronic equipment 1.

3.3. Underpinning Knowledge and Attitude 4.6 Complied with quality standards 1.2 Systems. safety and security procedures 2.3 Safety Practices 2.1.EVIDENCE GUIDE 1.2 3. Processes and Operations 2. Resource Implications 5.2 Practice safety measures 2. Critical Aspects of Competency Assessment requires evidence that the candidate : 1. carefulness.5 Promoted public relation among others 1.2 Used interactive communication with others 1.7 Responded to emergency situations in line with enterprise guidelines 1.1. security.2 Availability of tools.5 Ability to focus on task at hand 2.2.8 Complied with proper dress code 2.3 Interview 37 ___________________________________________________________________________________________________________ TR .5 4.BARTENDING NC II Promulgated March 2005 . patience.1 Workplace health.3 Complied with workplace safety.1 Interactive communication with others 2. Methods of Assessment Ability to make decision Time management Ability to offer alternative steps Care in handling and operating equipment 2. health and emergency 4.4 3. Underpinning Skills 3.2 Interpersonal skills 2.4 Identified faults & problems and the necessary corrective action 1.2 Practical demonstration 5.1.3.1 Procedures Manual on safety.3 Personal presentation 2.1 Communication 2.1.2. security and hygiene practices 1.1 Proper disposal of garbage 2.1.1 Written examination 5.3 Good working attitude 2.1 Complied with industry practices and procedures 1. with cooperation.1 3.4 Ability to work quietly. equipment.2. supplies and materials 5.3 5S Implementation 3. cleanliness and aesthetic values 2.2 Emergency procedures 2.

fax machine. assistance is sought from supervisor 3. skills and attitudes in providing effective customer service.2 Customer needs are assessed for urgency so that priority for service delivery can be identified 2.6. handling queries through telephone. It includes greeting customer.4 Personal limitation in addressing customer needs is identified and where appropriate.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Customer needs are promptly attended to in line with enterprise procedure Appropriate rapport is maintained with customer to enable high quality service delivery 38 ___________________________________________________________________________________________________________ TR . evaluation and recommendation.1 Guests are greeted in line with enterprise procedure 1.1 3.2 Assessment activities are carried out through TESDA's accredited assessment center PROVIDE EFFECTIVE CUSTOMER SERVICE TRS311205 This unit of competency deals with the knowledge. delivering service to customer.2 Verbal and non-verbal communications are appropriate to the given situation 1. Deliver service to customer 3.BARTENDING NC II Promulgated March 2005 .1 Appropriate interpersonal skills are used to ensure that customer needs are accurately identified 2.3 Customers are provided with information 2. PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variables UNIT OF COMPETENCY: UNIT CODE UNIT DESCRIPTOR : : ELEMENT 1. Greet customer 1.3 Non verbal communication of customer is observed responding to customer 1. identifying customer needs. Identify customer needs 2. Context for Assessment 6. internet and email and handling complaints.4 Sensitivity to cultural and social differences is demonstrated 2.

3 Opportunity to enhance the quality of service and products are taken wherever possible 39 ___________________________________________________________________________________________________________ TR .3.BARTENDING NC II Promulgated March 2005 .

internet efficiently to determine customer requirements Queries/ information are recorded in line with enterprise procedure Queries are acted upon promptly and correctly in line with enterprise procedure Guests are greeted with a smile and eye-to-eye contact Responsibility for resolving the complaint is taken within limit of responsibility Nature and details of complaint are established and agreed with the customer Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible 40 ___________________________________________________________________________________________________________ TR . fax machine.3 5.1 4.2 5.ELEMENT 4. Handle queries through telephone.BARTENDING NC II Promulgated March 2005 . internet and email 4. computer.2 4. fax machine.3 5. evaluation and recommendations 5.1 5.4 PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variables Use telephone. Handle complaints.

3 3.3 formality of language 3.2 3.2 those with special cultural or language needs 4.3 unaccompanied children 4.1 those with a disability 4.2 body language/ use of body gestures 2.5 standard letters and proformas 5.4 style manual requirements 5.RANGE OF VARIABLES VARIABLE 1.4 1.1 1.6 interactive communication public relation good working attitude sincerity pleasant disposition effective communication skills 3.1 modes of greeting. farewelling and conversation 2.4 parents with young children 4.4 3. Interpersonal skills 4.2 1.5 pregnant women 4. Customer needs Customer with specific needs may include : 4.1 modes of greeting and farewelling 5.1 3.2 addressing the person by name 5. Enterprise procedure 41 ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 .3 1.6 single women Protocol and enterprise procedures may include : 5.3 time-lapse before a response 5. Non-verbal communication 1.5 1. Cultural and social differences Includes but are not limited to : 2.6 RANGE body language dress and accessories gestures and mannerisms voice tonality and volume use of space culturally specific communication customs and practices 2.5 3.

fax machine.4.4. patient and cordial 2. internet 1.4 3.1 Selling/upselling techniques 2.1 Attentive. products and services 1.6 Demonstrated familiarity with company facilities.2 3.4.1.1 3. Critical Aspects of Assessment requires evidence that the candidate : Competency 1. Underpinning Knowledge and Attitude 2.2 Personal hygiene 2.BARTENDING NC II Promulgated March 2005 3.1 Safe work practices 2.2 Eye-to-eye contact 2. health and safety practices 1.2 Safety Practices 2.10 Handled customer complaints 2.4.4.5 Complied with service manual standards 1.2 Interview techniques 2.EVIDENCE GUIDE 1. Underpinning Skills .2.9 Applied correct procedure in using telephone.1.5 Effective communication skills Non-verbal communication .3.2.2 Interpersonal skills/ social graces with sincerity 2.3 Maintain teamwork and cooperation 2.7 Applied company rules and standards 1.1 Communication 2.6 Correct procedure in handling telephone inquiries 42 ___________________________________________________________________________________________________________ TR .3 Attitude 2.body language Good time management Ability to work calmly and unobtrusively effectively Ability to handle telephone inquiries and conversations 3.1 Complied with industry practices and procedures 1.3 Conflict resolution 2.4 Communication process 2.2 Used interactive communication with others 1.1 Interactive communication with others 2.3.5 Communication barriers 3.4 Theory 2.3 3.4 Promoted public relation among others 1.8 Applied telephone ethics 1.3.3 Complied with occupational.

3.7 Proper way of handling complaints 4.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.2 Assessment activities are carried out through TESDA's accredited assessment center 5.3 Availability of office supplies 5.2 Practical demonstration 6. Resource Implications 4.BARTENDING NC II Promulgated March 2005 . internet. etc.1 Written examination 5. Methods of Assessment 6. tariff and rates. 4. 4.1 Availability of telephone.2 Availability of data on projects and services. promotional activities in place etc. Context for Assessment 43 ___________________________________________________________________________________________________________ TR . fax machine.

3 Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up 44 ___________________________________________________________________________________________________________ TR . skills and attitudes in observing workplace hygiene procedures. PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable ELEMENT 1.1 Workplace hygiene procedures are implemented in line with enterprise and legal requirements 1.2 Handling and storage of items are undertaken in line with enterprise and legal requirements 2.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : OBSERVE WORKPLACE HYGIENE PROCEDURES TRS311202 This unit of competency deals with the knowledge. It includes following hygiene procedures and identifying and preventing hygiene risks. Identify and prevent hygiene risks 2. Follow hygiene procedures 1.BARTENDING NC II Promulgated March 2005 .1 Potential hygiene risks are identified in line with enterprise procedures 2.2 Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements 2.

1 cleaning 2.9 personal hygiene 2.4 appropriate and clean clothing 1.3 correct food storage 1.5 poor personal hygiene practices 2.8 inappropriate handling of potentially infectious linen 2.2 ensuring policies and procedures are followed 45 ___________________________________________________________________________________________________________ TR .6.1 auditing staff skills and providing training 3.1 safe and hygienic handling of food and beverage 1.2 inappropriate storage of foods 2.6.8 cleaning and sanitizing procedures 1.4 vermin 2.1 bacterial and other contamination arising from poor handling of food 2.2 regular hand washing 1. Hygiene procedures RANGE Hygiene procedures may include : 1.3 storage at incorrect temperatures 2.6 safe handling disposal of linen and laundry 1.5 avoidance of cross-contamination 1.RANGE OF VARIABLES VARIABLE 1. Hygiene risk 3.5 airborne dust 2.7 cross-contamination through cleaning inappropriate cleaning practices 2.BARTENDING NC II Promulgated March 2005 2.4 foods left uncovered 2.6.6 poor work practices 2.9 contaminated wastes such as blood and body secretions 2.7 appropriate handling and disposal of garbage 1.10 disposal of garbage and contaminated or potentially contaminated wastes 3.6. Minimizing or removing risk .6.3 food handling 2.2 housekeeping 2.

3 Knowledge on factors which contribute to workplace hygiene problems 2. personal and general hygiene 2. Context for Assessment 3. products used in hotel/restaurant /tourism workplace 5. linen and laundry and garbage. including major causes of contamination and cross-infection 2.1 Hygiene procedures.2 Practical demonstration 6.strictly 3.1 Ability to follow correct procedures and instructions 3.1 Typical hygiene and control procedures in the hospitality and tourism industries 2.2 Assessment activities are carried out through TESDA's accredited assessment center 2.5 Sources of and reasons for food poisoning 3.1 Followed hygiene procedures 1.3 Application to hygiene principles 4.BARTENDING NC II Promulgated March 2005 .2 Overview of legislation and regulation in relation to food handling.4 General hazards in handling of food. Underpinning Knowledge 46 ___________________________________________________________________________________________________________ TR .1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.3 Practiced personal grooming and hygiene 2. Underpinning Skills 4. Methods of Assessment 6. Critical aspects of Competency Assessment required evidence that the candidate : 1.2 Ability to handle operating tools/ equipment 3.3 audits or incidents with follow up actions EVIDENCE GUIDE 1. actual or simulated workplace.1 Written examination 5.2 Identified and responded to hygiene risk 1. Resource Implications 5.

2 Information to assist effective work performance is obtained in line with job requirements 1.3 Specific information on sector of work is accessed and updated 1. skills required to access.BARTENDING NC II Promulgated March 2005 .2 Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities 47 ___________________________________________________________________________________________________________ TR .1 Sources of information on the industry are correctly identified and accessed 1.1 Informal and/or formal research is used to update general knowledge of the industry 2. Seek information on the industry 1. It includes seek information on the industry and update industry knowledge PERFORMANCE CRITERIA Italicized items are elaborated in the Range of Variable ELEMENT 1. Update industry knowledge 2. increase and update industry knowledge.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR : : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE TRS311201 This unit of competency deals with the knowledge.4 Industry information is correctly applied to dayto-day work activities 2.

5.7 internet 1.7 duty of care 2.9 work ethic required to work in the industry and industry expectations of staff 2.5.2 health and safety 2.1 media 1.3 libraries 1.2 relationship between tourism and hospitality 2.5.8 career opportunities within the industry 2.6 industry journals 1.RANGE OF VARIABLES VARIABLE 1.5 industry associations 1.5.5.5.6 trade unions environmental issues and requirements 2.3 relationship between the industry and other industries 2.2 reference books 1.BARTENDING NC II Promulgated March 2005 2.8 building regulations 2.5 legislation that affects the industry 2. Information sources RANGE Information sources may include but are not limited to : 1.8 personal observation and experience 2.1 different sectors of the industry and the services available in each sector 2.4 industry working conditions 2.4 unions 1.1 liquor 2.5. Information to assist effective work performance .5.4 gaming 2.3 hygiene 2.6 consumer protection 2.5 workers compensation 2.10 quality assurance 48 ___________________________________________________________________________________________________________ TR .7 industrial relations issues and major organizations 2.

Methods of Assessment 5.3 Basic competency skills needed to access the internet 3.2 Assessment activities are carried out through TESDA's accredited assessment center 49 6.1 Overview of quality assurance in the industry 3.BARTENDING NC II Promulgated March 2005 . Critical aspects of Competency Assessment requires evidence that the candidate/ trainee : 1.2 Ready skills needed to access industry information 2.3 Accessed and used industry information 2.1 Interview/questions 5.2 Practical demonstration 5.EVIDENCE GUIDE 1.1 Knew key sources of information on the industry 1.4 Industry information sources 4.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers) 6.1 Time management 2. Underpinning Skills 2. Context for Assessment ___________________________________________________________________________________________________________ TR . Underpinning Knowledge and 3.2 Industry knowledge 5.2 Role of individual staff members 3.3 Portfolio of industry information related to trainee’s work 6.1 Sources of information on the industry 4. Resource Implications 4.2 Updated industry knowledge 1.

2 Program/application containing the information required is accessed according to company procedures 3.3 Task is planned to ensure OH & S guidelines and procedures are followed 2. accessing. skills and attitudes and values needed to perform computer operations which includes inputting. Access information using computer ___________________________________________________________________________________________________________ TR . Plan and prepare for task to be undertaken 1.BARTENDING NC II Promulgated March 2005 .2 Accuracy of information is checked and information is saved in accordance with standard operating procedures 2.4 Work is performed within ergonomic guidelines 3. opened and closed for navigation 50 2.UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS UNIT CODE UNIT DESCRIPTOR : TRS311203 : This unit covers the knowledge.1 Requirements of task are determined 1. producing and transferring data using the appropriate hardware and software PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. Input data into computer 3.3 Desktop icons are correctly selected.1 Data are entered into the computer using appropriate program/application in accordance with company procedures 2.1 Correct program/application is selected based on job requirements 3.2 Appropriate hardware and software is selected according to task assigned and required outcome 1.3 Inputted data are stored in storage media according to requirements 2.

BARTENDING NC II Promulgated March 2005 .purposes 3.4 Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards 51 ___________________________________________________________________________________________________________ TR .

BARTENDING NC II Promulgated March 2005 .2 Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures 4. Produce/output data using computer system PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4. hardware/ peripheral devices in accordance with standard operating procedures 5. minor maintenance and replacement of consumables are implemented 5.3 Basic file maintenance procedures are implemented in line with the standard operating procedures 5.1 Systems for cleaning.1 Entered data are processed using appropriate software commands 4. including regular back-ups and virus checks are implemented in accordance with standard operating procedures 5.2 Procedures for ensuring security of data.3 Files and data are transferred between compatible systems using computer software. Maintain computer equipment and systems 52 ___________________________________________________________________________________________________________ TR .ELEMENT 4.

3 Communication equipment 1. Desktop icons 7.1 directories/folders 6.5 Scanners 1.6 Using up to date anti-virus programs 7.RANGE OF VARIABLES VARIABLE 1.4 Lifting posture 5. Software 3.3 Seating posture 5.5 Checking hard drive for errors 7. Storage media 5.4 Spreadsheets 3.5 Visual display unit screen brightness Icons include the following but not limited to: 6. Hardware and peripheral devices RANGE 1.2 CDs 4.2 Appropriate furniture 5.BARTENDING NC II Promulgated March 2005 2. Maintenance . OH & S guidelines 4.4 hard disk drives.3 Deleting unwanted files 7.1 diskettes 4.2 Data base packages 2.1 OHS guidelines 3.3 zip disks 4.1 Types of equipment used 5.6 Keyboard 1. Ergonomic guidelines 6.3 network devices 6.7 Cleaning dust from internal and external surfaces 53 ___________________________________________________________________________________________________________ TR . local and remote 5.4 Backing up files 7.1 Creating more space in the hard disk 7.2 Networked systems 1.4 Printers 1.2 Reviewing programs 7.1 Word processing packages 2.1 Personal computers 1.7 Mouse Software includes the following but not limited to: 2.4 recycle bin 7.2 files 6.3 Internet 2.2 Enterprise procedures Storage media include the following but not limited to: 4.

3 Main parts of a computer 2.4 Used appropriate devices and procedures to transfer files/data accurately 1. Critical aspect of competency Assessment must show that the candidate: 1.3 Produced accurate and complete data in accordance with the requirements 1.1 Reading skills required to interpret work instruction 3.6 General security 2.2 Communication skills The assessor may select two of the following assessment methods to objectively assess the candidate: 4.1 Computer hardware with peripherals 5.2 Questioning 4. Underpinning Skills 4.1 Observation 4.EVIDENCE GUIDE 1.4 Storage devices and basic categories of memory 2.2 Identified and explain the functions of both hardware and software used.3 Practical demonstration 5.9 Calculating computer capacity 3.1 Basic ergonomics of keyboard and computer use 2. their general features and capabilities 1. Context for Assessment 54 ___________________________________________________________________________________________________________ TR .5 Relevant types of software 2.5 Maintained computer system 2.2 Appropriate software 6.1 Selected and used hardware components correctly and according to the task requirement 1.2 Main types of computers and basic features of different operating systems 2. Methods of Assessment 2.7 Viruses 2.1 Assessment may be conducted in the workplace or in a simulated environment 5. Resource implication 6.8 OH & S principles and responsibilities 2.BARTENDING NC II Promulgated March 2005 . Underpinning Knowledge 3.

PERFORMANCE CRITERIA ELEMENT 1. It reflects the role of a “bartender” and/or a bar porter and may be part of the role of a bar attendant.BARTENDING NC II Promulgated March 2005 .1 Bar surfaces and equipment are cleaned in accordance with industry standard and hygiene regulations 1. Clean and maintain public areas 1.6 “Closing up” procedures of glassware and other equipment are accomplished based on establishment standards 2.2 Equipment is operated in accordance with manufacturer’s manual and instructions 1.5 Reports are prepared in accordance with establishments policy procedures 1.3 Condition of utensils and glassware is checked for dirt and damages 1.2 Identified public areas are promptly cleaned and maintained in accordance with establishment standards 2. cracked items and other waste are safely disposed in accordance with environmental considerations 1.5 Customer service is enhanced thru courteous interaction with customers 55 ___________________________________________________________________________________________________________ TR .CORE COMPETENCIES UNIT OF COMPETENCY : CLEAN BAR AREAS UNIT CODE UNIT DESCRIPTOR : TRS512312 : This unit deals with the skills and knowledge required to provide general assistance in maintaining cleanliness of bar area and related equipment.4 Tables are cleaned hygienically in accordance with establishment requirements and standards 2. Clean bar and equipment Italicized terms are elaborated in the Range of Variables 2.3 Empty and unwanted glasses are removed on a regular basis with minimum disruption to customers 2.4 Broken.

10 ice bin 1. The following explanations identify how this unit may be applied in different workplaces and circumstances.15 glassware 1.9 ice maker 1.4 display counter / shelves 1. chips May include but not limited to: 2. Bar surfaces and equipment RANGE May include but not limited to: 1.1 service counters 1.16 food containers for garnishes. Public areas 56 ___________________________________________________________________________________________________________ TR .RANGE OF VARIABLES This unit applies to all establishments where alcoholic beverages are served.6 beverage storages 1.1 Materials inventory 2.11 blenders 1.5 flooring 1.3 function areas 3.BARTENDING NC II Promulgated March 2005 .1 bar areas 3. Reports 3. VARIABLE 1.2 Breakage report 2.4 gaming areas 2.13 utensils and tools 1.7 post mix service points 1.3 Damage report May include but not limited to: 3.8 refrigeration equipment 1.3 backbar mirrors 1.2 service stations 1.12 coffee machines 1.14 glass washers 1.2 restaurant areas 3.

1 Safe work practices and first aid regulations 2. Critical Aspects of Competency Assessment requires evidences that the candidate: 1. 5.1 3. Underpinning Skills 4.2.2 TESDA accredited assessment center/venue with expert and accredited assessor.2.3 Performed bar cleaning procedures safely and hygienically 2.1 Fully-equipped workplace or simulated environment (assessment centers) 6.1 Demonstration of the proper operation of the appropriate cleaning equipment 5.2 Safety 2.1.1.BARTENDING NC II Promulgated March 2005 .1 Knowledge on bar operations 2. tools and materials / chemicals 4.EVIDENCE GUIDE 1.2 Written or oral questions to test knowledge on proper hygiene and procedures in maintaining cleanliness of the bar 5.4 Communication skills Use of cleaning equipment and chemicals Bar equipment operations including glass washer Time management skills 2.4 Access to a fully equipped bar including current industry equipment and tools Competency may be assessed through: 5.2 3.1 Trade theory 2. Resource Implications The following resources MUST be provided: 4.2.1 Workplace location 4.1 Applied workplace operations and procedures 1. Methods of Assessment 6. Context for Assessment 57 ___________________________________________________________________________________________________________ TR .3 Health Act related to basic hygiene requirements in bar area 3. Underpinning Knowledge and Attitude 3.2 Maintained the cleanliness and tidiness of bar area 1.2 Hygienic practices specific on bar operations 2.3 Review of portfolios of evidence relevant to legislation and OH&S issues and third-party reports to evaluate on-the-job and/or workplace performance by the candidate Competency may be assessed at: 6.2 Logical and efficient work flow 2.3 Access to a range of bar cleaning equipment .3 3.

3 All items are stored in accordance with established storing procedures and techniques 1. PERFORMANCE CRITERIA : : ELEMENT 1.UNIT OF COMPETENCY : UNIT CODE UNIT DESCRIPTOR OPERATE BAR TRS512313 This unit covers the skills and knowledge required to carry out bar operations .1 Product and brand preferences are checked with the customer courteously 2. closing the bar and dealing with intoxicated persons.2 Selection of drinks are politely recommended to customers.3 Specific customer preferences are identified in accordance with orders taken 2.4 Suitable kinds of decorations. in accordance with establishment policy and procedures 2. Prepare bar for service Italicized terms are elaborated in the Range of Variables 1.BARTENDING NC II Promulgated March 2005 . whenever necessary. taking drink orders. Take drink orders 58 ___________________________________________________________________________________________________________ TR .2 Bar products and materials are checked and re-stocked in accordance with establishment policy and procedures 1.1 Bar display and work area are set up in accordance with establishment requirements and bar service style 1. coasters. It includes preparing bar for service. edible and non-edible garnishes are prepared in accordance with establishment requirements 2. serving drinks.

5 Beverage quality issues are reported promptly to the appropriate person in accordance with establishment policy 3. in accordance with customer preferences.2 Indicators of intoxicated person are identified 4.1 Ordered drinks are promptly and courteously served.6 Where practicable.6 Tray service is provided where appropriate in accordance with establishment procedures 3.BARTENDING NC II Promulgated March 2005 .7 Any unexpected situations are attended to promptly and safely in accordance with establishment policy 4.3 Waste and spillage are minimized 3.PERFORMANCE CRITERIA ELEMENT 3. using required glassware and garnishes 3.3 Behavioral warning signs of intoxication are recognized and monitored 4.1 Responsible service of alcohol is practiced in accordance with relevant legislations and licensing requirements 4. Deals with customers affected with alcohol 59 ___________________________________________________________________________________________________________ TR .2 Alcoholic and non-alcoholic beverages are served according to customer preferences 3.4 Intoxicated persons are dealt with courteously and promptly in accordance with the establishment service policy and guidelines 4.5 Intoxicated customers are refused service of alcoholic beverage in a diplomatic and suitable manner 4. appropriate food and nonalcoholic beverages are offered to intoxicated persons 4. Serve drinks Italicized terms are elaborated in the Range of Variables 3.4 Beverage quality is checked during service and corrections are made if necessary 3.

equipment are shut down in accordance with establishment safety procedures and manufacturer’s instructions 5.2 Leftover garnishes suitable for next-day operations are hygienically stored at recommended temperature 5. ensuring equipment and glasses are in the correct place.PERFORMANCE CRITERIA ELEMENT 5.3 Materials.BARTENDING NC II Promulgated March 2005 . whenever necessary 5.6 Bar set up and stocks are maintained for the next shift of service.4 Stocks are checked and replenished in accordance with establishment procedures 5.5 When appropriate.1 Beverage display and set up of bar area are removed or dismantled and cleaned in accordance with establishment procedures 5.7 Turnover of bar operations to the next shift is done in accordance with enterprise procedures 60 ___________________________________________________________________________________________________________ TR . Close/turn over bar operations Italicized terms are elaborated in the Range of Variables 5. tools and glasses are properly kept in suitable cabinets 5.

4 Bar floor area 1. both edible and non-edible 3. including all types of bars.6 bar towels 3. price lists and other promotional materials 2.3 Under bar area 1.5 coasters 3.2 Back bar area 1.3 accompaniments 3. Bar service 3.5 Bar storage 2.1 different types of alcoholic and non-alcoholic beverages 3. bar menus.BARTENDING NC II Promulgated March 2005 .4 serviettes 3.1 Must include the service of a variety drinks including: • Mixed drinks and basic cocktails • Beers • Spirits • Wines • Non-alcoholic beverages • Fortified drinks 2.2 May include set-up requirements and procedures for : • inclusive packages • cash bar • set limits • pre-set drinks • open bar May include but are not limited to: 3.2 garnishes. VARIABLE 1. Bar products and materials 61 ___________________________________________________________________________________________________________ TR .7 display items including brochures. The following explanations identify how this unit may be applied in different workplaces and circumstances.1 Front bar area 1. Bar Areas RANGE May include the following: 1.RANGE OF VARIABLES This unit applies to bar operations in all hospitality sectors.

1.5 Temperature 6.1 Distilled spirits 4.3 milk 5. american.2 brandies / cognacs 4.2 Garnishes 6.7 bottled waters May include but are not limited to: 6.VARIABLE 4.3.4 Mixers 6.4 vodkas 4.2 Wines 4.6 Alcoholic Strength 5.1 gins 4.2 coffee 5.2 liqueurs/cordials 4.3 Fermented 4.4 Aromatic wines May include but are not limited to: 5.4 chocolate 5.1.1 whiskies (scotch.BARTENDING NC II Promulgated March 2005 .1Still or natural wine -white wine -red wine -rose wine 4.2 Sparkling wines 4. Non-alcoholic beverages 6.2 Compounded 4.1 Beer 4.2.2.3 Glassware 6.6 juices 5.2. Specific customer preferences 62 ___________________________________________________________________________________________________________ TR .2.1.6 lambanog(other locally made spirits) 4.3.5 carbonated drinks / sodas 5.3 Fortified wines 4. canadian.3.2.1 Ice 6. Alcoholic beverages RANGE May include but are not limited to: 4.1.1.3 rums 4.3.1 tea 5.3. irish) 4.2.1. 3.5 tequilas 4.

2 coffee-making equipment 7.VARIABLE 7.3 cleaning equipment 7.10 manual and electronic cash registers.9 ice machines 7.BARTENDING NC II Promulgated March 2005 .4 Decrease in coordination 9.2 Breakages 8.7 beer dispensing system 7.6 glass washers 7.8 post mix systems 7.5 utensils 7. Unexpected situations 9.4 refrigeration equipment 7. Equipment RANGE May include but are not limited to: 7. juicers and shakers 7.1 Relaxing of inhibition 9.3 Unruly customers Generally include: 9.3 Impairment of judgment 9.1 blenders.2 Slowing of reaction 9.5 Mumbling or incomprehensible speech 8.1 Spillages 8. Behavioral signs of intoxication 63 ___________________________________________________________________________________________________________ TR . credit card and POS equipment May include but are not limited to: 8.

3 Variety of beverage products and an overview of commonly requested drinks 2.2 Proper uses of different bar equipment 2.1 Applied workplace operations and procedures 1. both alcoholic and nonalcoholic 1.3.4 Origins.1. spirits.4 Served a variety of standard drinks.3 Safety 2.2 Set up and operated bar in accordance with established procedures and systems 1. licensing requirements and responsible alcohol service 2. beers.1 Tools and equipment specifications and uses 2.3 Used accurate measures and appropriate glassware for drinks 1.2 Hygienic practices specific to bar operations national/local government laws related to service of alcohol 2.EVIDENCE GUIDE 1. Critical Aspects of Assessment requires evidences that the candidate: Competency 1. Underpinning 3.3 Showmanship (flair) skills 3.3.1.3 Work activities under industry-realistic conditions 64 ___________________________________________________________________________________________________________ TR .3 Waste minimization and environmental considerations 3.1.2 Access to a fully-equipped bar including current industry equipment 4.5 Opening and serving beverage techniques 4.4 Time management 3. nature and characteristics of the different alcoholic beverages (wines.1 Different types of bars and bar service 2. Resource The following resources MUST be provided: Implications 4.3.5 Serving techniques for different types of beverage and cocktails 2.1.1.1 Communication skills Skills 3.1 Trade theory Knowledge and 2.1 Access to workplace location 4.BARTENDING NC II Promulgated March 2005 .1 Safe work practices and first aid regulations 2. Underpinning 2.5 Served alcohol in accordance with the provisions of relevant legislations. etc) 2.2 Preparation and service techniques 3.2.2 Tools 2.

1 Observation on the proper set up of the bar including classification of alcoholic beverages.3 Written and/or oral questions on general knowledge on beverage products. Context for Assessment 65 ___________________________________________________________________________________________________________ TR .2 Assessment activities are carried out through TESDA’s accredited assessment center with accompanying expert and accredited assessor 6.BARTENDING NC II Promulgated March 2005 .1 Assessment may be done in a fully-equipped workplace or in a simulated workplace setting with current bar tools.5 Portfolio of relevant subjects attended 6. equipment and materials / products (assessment centers) 6.5. Methods of Assessment Competency may be assessed through: 5.2 Demonstration on the classification of beverage and preparation of garnish presentations 5. material and appropriate characteristics and service procedures 5.4 Third-party report from the supervisor and/or competent employer’s representative on the candidate's actual work performance 5. glasses and proper service of beverage 5.

UNIT OF COMPETENCY : PREPARE AND MIX COCKTAILS AND NONALCOHOLIC DRINKS UNIT CODE UNIT DESCRIPTOR : : TRS512314 The units deals with the knowledge and skills required to prepare and mix different types of cocktails and non-alcoholic drinks.1 Classification of alcoholic beverages are determined according to ingredients used.BARTENDING NC II Promulgated March 2005 . process and characteristics 1.9 Cocktail recipes are mixed using appropriate method and established international standard within the required time frame and customer reference 1. using. It includes preparing and mixing a variety of cocktails and nonalcoholic drinks. edible and non-edible fruits and vegetables are prepared and used based on cocktail presentation 1. Prepare and mix a range of cocktails Italicized terms are elaborated in the Range of Variables 1.8 Different categories of cocktails are identified according to international standard 1.6 Appropriate mixing methods and procedures are applied based on international standards 1.2 Non-alcoholic beverages used as mixers and modifiers are identified in accordance with the flavoring ingredients and process forms 1.5 Ice supplies are prepared and used according to hygiene and sanitary practices 1.4 Different types of glasses are identified and handled in accordance with establishment standard and sanitary practices 1. equipment and machineries for mixing drinks.11 Appropriate product substitutes for out of stock 66 ___________________________________________________________________________________________________________ TR . cleaning and maintaining tools.7 Necessary garnish.10 Specialty drink concoction are prepared and mixed in accordance with establishment recipe and service procedure 1. PERFORMANCE CRITERIA ELEMENT 1.3 Different types of bar tools and equipment are identified and used in accordance with manufacturer’s manual and instruction 1.

2 Edible fruits and vegetables used in mixing nonalcoholic cocktails are determined and prepared according to establishment standards 2.1 Non-alcoholic beverages are identified in accordance with flavoring ingredients and forms including coffees and teas 2. clean and maintain bar tools.5 Correct ingredients are selected and mixed in accordance with establishment service practice 2.BARTENDING NC II Promulgated March 2005 3.12 Broken and chip glasses are identified and removed 1.8 Occupational health and sanitary practices are observed in mixing drinks according to establishment operating procedures 3.4 Appropriate name and style of non-alcoholic drinks are properly identified according to customer request 2.3 Ingredients. equipment and machineries for mixing cocktails and non-alcoholic drinks .14 Safety practices in using mechanical equipment are observed according to manufacturers guidelines 2.13 Occupational health and sanitary practices in mixing cocktails are observed according to establishment standard procedures 1. Prepare and mix a variety of non-alcoholic drinks 2. Use.7 Correct glasses and garnish are used attractively where appropriate 2. equipment and tools are prepared prior to service 2.2 Equipment and machineries are used in accordance with manufacturer’s specifications and 67 ___________________________________________________________________________________________________________ TR .liquor ingredients are utilized based on appropriate product standard PERFORMANCE CRITERIA ELEMENT Italicized terms are elaborated in the Range of Variables 1.6 Drinks are prepared appropriately in accordance with standard recipe and required time frame 2.1 Bar tools are used and cleaned immediately after using in accordance with the establishment safety and sanitary procedures 3.

1.1. Non-alcoholic beverages May include but are not limited to: 2.2.3.1 Fruit Juices 68 ___________________________________________________________________________________________________________ TR .1.6 Lambanog (other locally made spirits) 1.2 Sparkling wines 1.2.1.1 whiskies (scotch.hygiene/safety requirements 3.4 Problems are promptly identified.2.3.3 Fortified wines 1.3. The following explanations identify how this unit may be applied in different workplaces and circumstances.2 brandies / cognacs 1. VARIABLE RANGE May include but are not limited to: 1.2.1 Distilled spirits 1. american.2.3 Machineries and equipment are maintained in accordance with maintenance schedule and manufacturer’s specifications 3.2. irish) 1.3.3.3 rums 1.2 Compounded 1.3 Fermented 1. reported to and acted upon immediately RANGE OF VARIABLES This unit applies to all hospitality establishments where food and beverage items are served.5 tequilas 1.3. Alcoholic beverage .2 Wines 1.4 Aromatic wines 2.1.1 Beers 1. canadian.4 vodkas 1.1.1Still or natural wine -white wine -red wine -rose wine 1.BARTENDING NC II Promulgated March 2005 1.2 liqueurs/cordials 1.1 gins 1.

2.3 Mineral water 2.6 Milks / creams 2.5 Coffees 2.6 Teas 2.2 Sodas / carbonated drinks 2.4 Distilled water 2.BARTENDING NC II Promulgated March 2005 .7 Chocolates 2.6 Syrups 69 ___________________________________________________________________________________________________________ TR .

3 Electric Blender 4.11 Wine Humidor 4.15 Bar knife 3.9 Coffee maker /percolator 4.5 Decanter 3.18 Garnish tray 3.7 Wine chiller 4. Bar tools RANGE May include but are not limited to: 3.7 Cork screw 3.5 Glass chiller 4.2 Jigger 3.19 Cocktail/Bar tray 3.20 Wine bucket 3.17 Juice jugs 3.21 Wine basket 3.4 Post mix system 4.12 Glass brushes 4.2 Speed rail 4.9 Bottle and can opener 3.13 Ice tong 3.14 Speed pourer 3.10 Ice bucket 3.8 Cocktail Shakers 3.1 Chopping board 3.12 Pitcher 3.10 Coffee grinder 4.1 Ice bin 4.14 Mechanical Glass washer 4.16 Muddler 3.13 Beer dispenser 4. Bar equipment 70 ___________________________________________________________________________________________________________ TR .6 Hawthorn Strainer 3.6 Underbar refrigerator 4.3 Fruit Juicer 3.11 Ice scooper 3.BARTENDING NC II Promulgated March 2005 .4 Bar spoon 3.8 Electric mixer 4.VARIABLE 3.22 Glass-rimmer May include but are not limited to 4.14 Soda gun 4.

Ice Supply 7 Mixing Methods and Procedures 8.fruits 9. Categories of cocktails 9.1 Pre-dinner 8.4 Fancy drinks May include but are not limited to: 9. 1 stem wares 5.red cherries . Glasses RANGE May include but are not limited to: 5.2 After dinner 8.other preserved fruits May include: 10.BARTENDING NC II Promulgated March 2005 .VARIABLE 5.3 Cleaned shaved / crushed ice May include: 7.3 to stir 7.1 to build 7.1 Name of the Cocktail Ingre dients Prop er procedures Appr opriate glass Appr opriate garnish 71 6.3 tumblers 5.4 to blend May include: 8.green olives .3 Long drinks 8.vegetables .2 Cleaned cube ice 6.2 Preserved fruits and vegetables .cocktail onions .2 footed wares 5.1 Cleaned tube ice 6.4 mugs May include: 6.2 to shake 7. Cocktail recipes ___________________________________________________________________________________________________________ TR .1 Fresh and unblemished . Garnishes 10.

3 Hygienic practices 2. equipment/utensils.1 Communication skills 3.1.4 Access to different beverage products and service under industry-realistic conditions 2. Resource Implications 72 ___________________________________________________________________________________________________________ TR .1.2 Workplace safety environment 2. etc) 2.5 Opening and serving beverage techniques The following resources MUST be provided: 4.4 Safe/Territory Act related to alcohol service 3.4 Showmanship skills 3. glasses and garnishes for mixing drinks 1.2Prepared materials.2 Recipes of popular international standard mix drinks 2.3 Materials relevant to the proposed activities and tasks 4. spirits.BARTENDING NC II Promulgated March 2005 .3 Safety 2.1 Access to workplace location 4. Critical Aspects of Competency Assessment requires evidences that the candidates: 1.3 Alcoholic and non-alcoholic ingredients of cocktails 2.1.3 Presentation methods for different cocktails 3.2 Proper mixing procedures 3.1 Portion and control 2. Underpinning Skills 4.1 Applied workplace operations and procedures 1.4 Mixing tools and equipment 2.1 Origins.1. nature and characteristics of different alcoholic beverages (wines.3.3.1 Safe work practices and first aid regulations 2.2 Access to relevant tools and equipment/utensils 4.4 Prepared quantities of cocktails and non-alcoholic mixed drinks according to acceptable timeframe 2.2 Mathematics 2.3 Prepared and mixed a variety of cocktails and nonalcoholic drinks according to industry standards 1. Underpinning Knowledge and Attitude 3.3.EVIDENCE GUIDE 1.2.1 Trade theory 2.5 Glassware required for different types of cocktails 2.1. beers.

utilizing systematic liquor pouring and proper bar measurement.BARTENDING NC II Promulgated March 2005 . Methods of Assessment 5. showmanship skill techniques 6.2 Assessment activities are carried out in TESDA’s accredited assessment center with accompanying expert and accredited assessor 73 ___________________________________________________________________________________________________________ TR .5.1 Portfolio of relevant subjects being attended Competency may be assessed: 6.2 Demonstration of skills on mixing different (in quantity) international cocktails in a prescribed timeframe.3 Written or oral questions on beverage products. Context for Assessment 5.1 Observation shall be done on the proper classification of alcoholic beverages and glasses.1 Assessment may be done in a fully-equipped workplace or in a simulated work place setting with current bar tools.4 Third-party report on some relevant criteria from the supervisor and/or competent employer’s representative on the candidate's actual work performance 5. equipment and materials / products (assessment centers) 6. proper mixing procedures on several cocktails and the uses and maintenance of different bar tools 5. their characteristics and materials used in preparing and serving beverages 5. mixing of non-alcoholic drinks.

origin and or regions. Training must reflect the depth of knowledge required to meet the specific requirements of local industry employers. and the ability to further develop and update wine knowledge. PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables ELEMENT 1. Food and Beverage Supervisor. 1. It may apply to a Wine Sommelier.4 Customers are assisted in selecting wine according to his/her taste 2.2 Appropriate wine types. determination of wine quality and characteristics. Bartender and Food & Beverage Attendant. The essential knowledge base for this unit will vary according to local industry need. viticulture (growing of wine) and vignification (wine production) are explained to guest 1. serving.2 Appropriate wine for special occasions are recommended based on customer's needs 2. proper presentation and opening. Explain different types of wines 1. It focuses on general knowledge on wines. Recommend appropriate wine 2.BARTENDING NC II Promulgated March 2005 .1 Compatible wine and food combinations are and food combinations to recommended based on customer's customers preferences 2.3 Appropriate wine labels and terminologies are properly interpreted 1.3 Special/featured wines of the month are recommended in accordance with enterprise policy 74 ___________________________________________________________________________________________________________ TR . styles.1 Wine list is presented to customer in to customer accordance with the enterprise established service procedures. Bar Supervisor.UNIT OF COMPETENCY UNIT CODE UNIT OF DESCRIPTOR : PROVIDE WINE SERVICE : TRS512315 : This unit deals with the skills and knowledge on providing wine service.

BARTENDING NC II Promulgated March 2005 .3 Wine is presented to the customer according to established industry wine service procedures 3.6 Wine is served to the guest according to established industry service procedures 4.2 Wine is carefully taken out from the cellar/storage 3. 5. when necessary 4.5 Basic faults of wine are recognized and reported 5.4 Sensory evaluation of wine is performed. Check wine for faults 75 ___________________________________________________________________________________________________________ TR .4 Cork is inspected for any faults Wine is examined for clarity and limpidity Wine is smelled for any possible fault Small amount of wine is tasted to identify other fault 5. Open and serve wine 3.3 Small amount of wine is poured to the glass for guest’s tasting and approval 4.4 Appropriate glassware is set up according to established industry service and hygienic practices 3. glasses and accessories for service PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables 4.8 Additional wine order is inquired politely from the host.1 Necessary order slip is prepared according to establishment's procedures 3.ELEMENT 3.3 5.2 Wine bottle is opened according to industry standard opening procedures 4. Prepare wine.7 Customers' glass is refilled.9 Used and empty glasses are cleared according to sanitary and safety procedures.5 Faulty wine is replaced with new one should the guest disapproved its taste 4.1 Customer is queried as when to open the wine 4.2 5. when needed 4.1 5. if necessary 4.5 Appropriate wine service accessories are prepared 4.

RANGE OF VARIABLES This unit applies to all establishments where wine is served.2 Sparkling wines 2.1 Still / Natural Wines . Styles of wines 5.Rosé wine 2.2 Red wine for red meat 3.3 Branded name of wines 4.3 Taste component.4 New Year 5. salty and sweet May include 2.4 Fortified wines with any type of Food 3.2 Anniversary 5.1 Sight.1 White wine with white meat 3.3 Sparkling wines with any types of food 3.3 Reception 5.3 Fortified wines 2. VARIABLE 1.2 Varietal wines 4.BARTENDING NC II Promulgated March 2005 2.1 Generic wines 4. Compatibility of wines with different food items 4. Wine sensory evaluation RANGE Must include 1.Red wine . Wine types 3. to check the wine for clarity and brightness/intensity in terms of shade or color.White wine .5 Aromatized wines with appetizer and/or dessert May include but are not limited to 4.5 Baptismal 76 ___________________________________________________________________________________________________________ TR . bitter.4 Aromatized wines May include but are not limited to 3. 1. spicy.4 Place of origin May include but are not limited to 5. Special occasion where wine could be offered .1 Birthday Party 5. The following explanations identify how this unit may be applied in different workplaces and circumstances.2 Smell or nose aroma and bouquet 1.

Wine service accessories 8.6 Vinegary 8.VARIABLE 6.1 Cork screw 7.2 Wine bucket with stand 7. Wine Faults 77 ___________________________________________________________________________________________________________ TR .2 Red wine glass for red wine 6.4 Loose cork 8.7 Chipped bottle 7.5 Rotten cork 8.1 White wine glass for white wine 6.5 Table napkins May include but not limited to 8.3 Wine basket 7.1 Dried cork 8.4 Wine decanter / carafe 7.3 Champagne glass for sparkling wine 6.2 Heavy sediments/deposits 8.3 Musty or foul odor 8.4 Sherry / Port wine glass for Fortified wines May include but not limited to 7. Appropriate glassware RANGE 6.BARTENDING NC II Promulgated March 2005 .

Underpinning Knowledge and Attitude .g. history. méthode champenoise / tradicionale.White wine processes e.BARTENDING NC II Promulgated March 2005 2.g. Fermentation of the skins. Port and Madeira. Partial fermentation with skins . Sweet/Dry Vermouth.Different production methods .2 Interpreted relevant information on wine labels and terminologies. tank fermentation. etc. Critical aspects of Competency Assessment requires evidences that the candidate : 1. plunging down. Different processes applied to different types e. Bitter.g.4 Impact of the wine production techniques to the style and taste of wine 2. malolactic fermentation.3 Variations in wine production techniques include : . health benefits and trends related to wines 2. Anise 2. Fino/Oloroso Sherry.g. heading down and rotary fermenting vat .6 Ability to exhibit wine service correctly according to wine types 2.Aromatized wine e.3 Recommended appropriate wine combination to a particular food item 1.5 Merchandise wine that is suitable and pleasing to the customer 1.Wine producing countries and regional variations . oak usage.g.g. carbonation/impregnation .Rosé wine e. 1.EVIDENCE GUIDE 1. addition of aromatic herbs and spices e.Fortified wines e.g. Additional clarification process before and after fermentation process. pressing.4 Answered customer queries on general information about wines 1. Red wine processes e.5 Key structural components of wine including .Label terminology and interpretation .1 Structure . Marsala .Principal grape varieties used in the production of different wine types . maceration techniques such as pumping over.Alcohol 78 ___________________________________________________________________________________________________________ TR .Sparkling wines e.Applicable wine classifications that govern production in the old and new world wine countries 2.g.Different wine types and their styles .2 Characteristic of wines including: . transfer process.1 Updated and maintained current and relevant knowledge on wines and apply them in the workplace 1.

tools. Underpinning Skills 4.1 Direct observation of candidate providing advice to customers or colleagues on wine and its proper serving procedures 5.3 Specialized wine sensory evaluation techniques 3.5 Cork troubleshooting The following resources MUST be provided 4.Interaction of primary flavors of food and wine . Resource Implications 5.9 International trends in wine style and production methods 2.Fruit flavor 2.2 Oral and written questioning to assess on the general knowledge of wine 5. storage system for wine service Competency may be assessed through : 5. analysis and diagnosis of wine faults and impairments 3.1 Standards that would allow the candidate to demonstrate and apply knowledge on wine to meet the establishment service procedures 4.Commonly known food and wine Marriages .8 Requirements of the applicable laws related to responsible service of alcohol.Wines for seasons and social occasions 2. Methods of Assessment 6.2 Wine service techniques including serving aged wines and processes for decanting wine 3.Tannin .Using wine in cooking .BARTENDING NC II Promulgated March 2005 .3.1 Indicators of wines quality. 3.2 Assessment activities are carried out through TESDA’s accredited assessment center and certified assessors 79 ___________________________________________________________________________________________________________ TR .7 Guidelines for successful wine and food matching including : .6 Factors affecting the style and quality of wine 2.10 Knowledge on wine tasting terminologies 3.1 Assessment may be done in the workplace or in a simulated workplace setting ( assessment centers) 6.Sugar .4 Good grooming and hygienic practices relevant to beverage service.3 Demonstration of wine presentation and the proper opening and serving of wine using the necessary accessories to service 5.Acid .2 Access to a wide range of wines and to information of wines 4.4 Review of portfolio of evidence on relevant subjects attended and third party workplace reports of on-the-job performance by candidate 6. Context for Assessment . 2.3 Access to suitable facilities complete with the required equipment .

Receive and respond to workplace communication Learning Outcomes Methodology 1.SECTION 3 TRAINING STANDARDS These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for Bartending NC II. Work with others Group discussion Interaction Interviews/ questioning Demonstration Observation 80 ___________________________________________________________________________________________________________ TR . They include information on curriculum design. among others.1 CURRICULUM DESIGN Course Title: BARTENDING Nominal Training Duration: ____ Hrs Course Description: This course is designed to enhance the knowledge.2 Follow routinary speaking & message 1.5 Contribute to work group activities Group discussion Interaction Assessment Approach Interviews/ questioning Observation NC Level: NC II 2.1 Explain routinary speaking & messages in a workplace 1.3 Perform work duties following written notices 1. common and core competencies. skills and desirable work attitude in Bartending NC II.BARTENDING NC II Promulgated March 2005 . 3. training delivery. and trainer’s qualification. training facilities. It covers the basic.4 Develop effective workplace relationship 1. trainee entry requirements. tools and equipment. BASIC COMPETENCIES Unit of Competency 1.

4 Maintain integrity of conduct in the workplace 4.3 Maintain work areas.Unit of Competency 3.1 Define the purpose of work 3. tools and equipment 4. Demonstrate work values Learning Outcomes Methodology 3.BARTENDING NC II Promulgated March 2005 .1 Describe and identify team role and responsibility in a team 6.1 Obtain and convey workplace information 5.2 Arrange items 4.1 Sort and remove unnecessary items 4.2 Complete relevant work related documents 5.5 Perform work spontaneously 5. Practice housekeeping procedures Group discussion Interaction Demonstration Observation Interviews/ questioning 5. Participate in workplace communication Group discussion Interaction Demonstration Observation Interviews/ questioning 6. Work in a team environment Discussion Interaction Demonstration Observation Interviews/ questioning 81 ___________________________________________________________________________________________________________ TR .3 Participate in workplace meeting and discussion 6.2 Apply work values/ethics 3.4 Follow standardize work process and procedures 4.3 Deal with ethical problems 3.2 Describe work as a team member Group discussion Interaction Assessment Approach Demonstration Observation Interviews/ questioning 4.

2 Set and meet work priorities 7.BARTENDING NC II Promulgated March 2005 .2 Control hazards and risks 8. Practice career professionalism Learning Outcomes Methodology 7. Practice occupational health and safety Discussion Plant tour Symposium Observation Interview 82 ___________________________________________________________________________________________________________ TR .1 Integrate personal objectives with organizational goals 7.1 Evaluate hazard and risks 8.3 Maintain professional growth and development 8.Unit of Competency 7.3 Maintain occupational health and safety awareness Discussion Interaction Assessment Approach Demonstration Observation Interviews/ questioning 8.

3 Identify and use the different cleaning materials and detergents 1.4 Store and stock bar tools. It covers core competencies on cleaning bar areas. Methodology Lecture/ Demonstration/ selfpaced learning (modular)/ dualized training/ on-the-job training Group Dynamics Video presentation Assessment Approach Oral and Written Examination Observation Performance test 83 ___________________________________________________________________________________________________________ TR . preparing and mixing cocktails.5 Prepare inventory and damage report.1 Keep bar tools. CORE COMPETENCIES Unit of Competency 1. operating bar.Course Title: BARTENDING Nominal Training Duration: 250 Hrs Course Description: NC Level: NC II This course is designed to enhance the knowledge. Clean Bar Areas Learning Outcomes 1. skills and attitude of a bartender/barista in accordance with industry standards.2 Identify and sort different types of glasses and other utensils according to shapes and usage 1. glassware and equipment clean and dry at all times 1.BARTENDING NC II Promulgated March 2005 . equipment and glassware according to establishment standard procedure 1.

9 Observe safety measures in cleaning bar areas 1.Unit of Competency Learning Outcomes 1.8 Keep bar stocks and displayed stocks free from dust 1.10 Demonstrate proper garbage segregation/ disposal system scheme in accordance with environmental standards Methodology Assessment Approach 84 ___________________________________________________________________________________________________________ TR .7 Clean and maintain bar areas. 1.BARTENDING NC II Promulgated March 2005 .6 Apply proper closing procedure according to established standards. cabinet and stockroom according to establishment standard procedures 1.

) Methodology Lecture/ Demonstration/ selfpaced learning (modular)/ dualized training/ on-the-job training Problem Solving/ Case Study Group Dynamics Video presentation Assessment Approach Oral and Written Examination Observation Performance test 85 ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 .Unit of Competency 2.6 Perform mise en place for bar operation 2. Operate Bar Learning Outcomes 2. check and segregate bar tools and glassware according to types and usage 2. (e. Chivas Regal etc. scotch whisky---Johnny Walker Black Label. 2.3 Prepare ice supplies. condiments.8 Identify the different brand preferences of drinks and its classifications.5 Prepare.g.7 Take orders according to standard operating procedures (SOPs). accessories and garnishes for specific concoctions 2. brandy-Fundador.1 Sort and display alcoholic and nonalcoholic beverages according standard operating procedures (SOPs) 2. Carlos I.

BARTENDING NC II Promulgated March 2005 .16 Store bltstled display. 2.14 Maintain cleanliness and proper sanitation practices according to standard operating procedures.12 Recognize the behavioral warning signs of intoxication 2.13 Determine the proper and courteous manner in dealing with the intoxicated.11 Familiarize with the Legislation that regulate serving of alcohol.9 Prepare and serve drinks according to standard operating procedures (SOPs). 2.10 Demonstrate proper suggestive selling techniques. beverages and other perishable items on proper places Methodology Assessment Approach 86 ___________________________________________________________________________________________________________ TR .15 After operation shutdown unnecessary equipment according to standard safety operating procedures (SOPs) 2. 2. 2. 2.Unit of Competency Learning Outcomes 2.

condiments. Carlos I.g. (e. ice. fermented beverages) Methodology Assessment Approach 3. requisition form.Unit of Competency Learning Outcomes 2. distilled spirits.1 Classify the different alcoholic and non alcoholic beverages.18 Check stocks for replenishment 2.g. and accessories on specific drink concoction 3.) Lecture/ Demonstration/ self paced learning (modular)/ dualized training/ on the job training Problem Solving/ Case Study Group Dynamics Video presentation Oral and Written Examination Observation Performance test Project presentation 3. order form.2 Identify with the different brands of alcoholic and nonalcoholic based on its respective classifications.4 Determine glassware required for different types of beverages 87 ___________________________________________________________________________________________________________ TR . etc. 2. Prepare and mix cocktails 3.g.19 Prepare and fill-up appropriate forms (e. scotch whisky---Johnny Walker Black Label. Chivas Regal etc. compounded spirits.) 3. brandy----Fundador.3 Use appropriate garnish. (e.BARTENDING NC II Promulgated March 2005 .17 Report spoiled drinks and other stocks to the concerned person.

7 Perform proper mixing procedures 3.12 Mix cocktail drinks according to international standard recipe and enterprise established cocktail recipes.BARTENDING NC II Promulgated March 2005 .8 Follow to the standard cocktail mixing methods/ procedures 3.13 Identify the different types of nonalcoholic beverages in accordance with flavoring ingredients and form (including coffees and teas).Unit of Competency Learning Outcomes 3. 3. 3.5 Identify the different bar utensils and equipment and their uses.6 Use appropriate measurements and unit conversions in mixing cocktail.11 Identify the different categories of cocktails according to international standard recipes 3.9 Identify tips in mixing drinks 3. Methodology Assessment Approach 88 ___________________________________________________________________________________________________________ TR .10 Identify substitute for unavailable ingredients and garnishes 3. 3.

16 Demonstrate basic working showmanship skills 3.15 Distinguish the relationships of the names of nonalcoholic drinks based on the ingredients of some established cocktails.Unit of Competency Learning Outcomes 3.14 Prepare and mix non-alcohol drinks according to international standards and enterprise established recipes with appropriate garnish and prescribed amount of ingredients using standard mixing procedures 3. 3.BARTENDING NC II Promulgated March 2005 .17 Observe occupational health and sanitary practices according to enterprise service operating procedures. Methodology Assessment Approach 89 ___________________________________________________________________________________________________________ TR .

promotional activities.7 Observe proper conduct and courtesy to the costumer at all times 4.2 Identify and prepare appropriate type of glasses and other accessories for the service 4. etc) as required by the job.6 Clean up table from used and empty glasses according to service procedures. typical food and wines of the local area. sanitary and safety practices 4.3 Explain the correct procedures in serving wine 4. current food and beverage festivals.BARTENDING NC II Promulgated March 2005 .5 Identify and explain the different styles and types of wine 4.1 Develop and maintain current knowledge on food and beverage (e. Provide wine service Learning Outcomes 4.4 Interpret wine labels and terminologies 4.Unit of Competency 4.g. 4.8 Serve wine to guest according to enterprise established procedures Methodology Lecture/ Demonstration/ selfpaced learning (modular)/ dualized training/ on-the-job training Problem Solving/ Case Study Group Dynamics Video presentation Assessment Approach Oral and Written Examination Observation Performance test 90 ___________________________________________________________________________________________________________ TR .

• Training is based both on and off-the-job components. • Training materials are directly related to the competency standards and the curriculum modules. • Allows for recognition of prior learning (RPL) or current competencies. • Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners. The trainer just facilitates the training delivery. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations. • The training is based on curriculum developed from the competency standards. • Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations. • Training delivery is individualized and self-paced. • Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the 91 ___________________________________________________________________________________________________________ TR . • Learning is modular in its structure. both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. Delivery should be guided by the 10 basic principles of competency-based TVET.BARTENDING NC II Promulgated March 2005 .3. and • Approved training programs are Nationally Accredited The competency-based TVET system recognizes various types of delivery modes. • Training is based on work that must be performed. • Assessment is based in the collection of evidence of the performance of work to the industry required standard. The following training modalities may be adopted when designing training programs: • The dualized mode of training delivery is preferred and recommended. • Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace.2 TRAINING DELIVERY The delivery of training should adhere to the design of the curriculum. • Training allows for multiple entry and exit. Thus programs would contain both in-school and inindustry training or fieldwork components.

3.3 TRAINEE 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. physically and mentally fit. at least high school graduate.same place. and can perform basic mathematical computation With pleasing personality 92 ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 . video or computer technologies. with good moral character. Distance learning may employ correspondence study. audio.

1 btl 1 btl Standard brand Tennessy Whiskey Standard brand 1 btl Canadian whisky 93 ___________________________________________________________________________________________________________ TR .3.4 LIST OF TOOL.BARTENDING NC II Promulgated March 2005 .Single Malt Whisky Any brand . equipment and materials for the training of 25 trainees for Bartending NC II. Scotch (blended) Whisky (optional) 1 btl. EQUIPMENT AND MATERIALS FOR BARTENDING NC II Recommended list of tools.Pure Malt Whisky Standard brand Bourbon Whiskey Premium brand Bourbon Whiskey Underbar 1uni refrigerator t (optional) 1 unit 1 unit 1 set 1 set Multi-layered Refrigerator Wine chiller (optional) Coffee maker /percolator Electric Glass brushes 1 btl. Any brand . TOOLS QTY EQUIPMENT MATERIALS 8 pcs 8 pcs 8 sets 4 sets 2 pcs 8 pcs 8 pcs 4 pcs 2 pcs QTY QTY BAR TENDING TOOLS. MATERIALS AND EQUIPMENT ALCOHOLIC BAR TOOLS BEVERAGES Standard brands Heavy-based glass 1 2 Ice bin Scotch (blended) Jigger unit blts Whisky Double-edge stainless jigger Three-in-One Stainless Cocktail Shaker Boston Shaker w/ mixing glass Fruit Juicer / Squeezer Bar spoon with relish fork at other end Hawthorn Strainer Waiter’s friend Cork Screw Wing type or different type of Cork Screw 1 set 1 set 1 set Speed rail / rack (Speed Wheel) Electric Blender Electric mixer 2 blts Premium brands Scotch (blended) Whisky Super Premium 1btl. 1 btl.

(mock) Canadian Whisky 94 ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 .25 pcs Speed pourer 1 set Draft Beer dispenser Premium brand 1 btl.

2 different country brands – brandy (optional) Local brand – Gold Rum (5 yrs) Local brand – White rum each 2 different brand of imported rum ( gold) Dark Rum (e. 3 pcs 2 pcs 8 pcs 8 pcs 2 pcs BAR TENDING TOOLS.g. each-3 different country brand – Vodka 1 blts each-3 variance – flavored Vodka Tequila white / Silver Tequila Gold Local brand – Gin 1 btl.Irish 1 set washer (optional) 1 btl Whiskey Canulator / Canulating knife Ice bucket Ice scooper Ice tong Chopping board Paring knife Muddler Juice jugs (Color coded) – ‘Store and Pour’ Garnish tray (7 compartments) Cocktail / Bar tray Wine bucket (with stand) Wine basket 2 units Spill mat 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl Standard brand – Spanish brandy Premium brand – Brandy Any brand .BARTENDING NC II Promulgated March 2005 . MATERIALS AND EQUIPMENT Mechanical Glass Bltstle and can opener Any brand . 1 pcs 2 pcs 1 btl 1 btl 1 btl 1 btl 1 btl 1 sets 2 pcs 2 pcs 4 pcs 4 pcs 2 pcs Glass-rimmer 1 btl Decanter 1/2 liter Carafe ¼ liter Carafe 4 oz. each 2 different imported brands – Gin Local Lambanog brand Local Basi brand 95 6 pcs 1 sets 2 pcs. 2 pcs 3 pcs. myers) 151 proof Rum 1 btl each 3 variance flavored rum Local brand – Vodka 1 btl. Carafe Funnel 1 btl 1 btl 1 btl 1 btl 1 btl ___________________________________________________________________________________________________________ TR .Cognac VS / 3 star Any brand – Cognac VSOP Any brand – Cognac XO (optional) Any brand – Armagnac Local brandy 1 btl.TOOLS EQUIPMENT MATERIALS 8 pcs. each.

Martini or Cocktail Glass Margarita glass Champage Saucer glas Champange Tulip glass Champagne Flute glass Cordial / pony glass Poco Grande Glass Breeze Glass Squall Glass Hurricane glass Sherry / Port wine glass Sour Glass Shot Glass ( 1 and 2 oz. Brandy Glass 16oz. MATERIALS AND EQUIPMENT Bar Caddy / Organizer Coffee / Tea pot 1 btl 1 btl 1 btl GLASSES 12 pcs 12 pcs 6 pcs 6 pcs 6 pcs 3 pcs 8 pcs 8 pcs 10 pcs 3 pcs 6 pcs 6 pcs 4 pcs 4 pcs 3 pcs 2 pcs 3 pcs 3 pcs 6 pcs 6 pcs Old Fashioned Glass/ rock glass (6 – 8oz.1 pcs QTY 1 pcs. 1 pc Water Pitcher TOOLS QTY EQUIPMENT 1 btl QTY Triple Sec MATERIALS BAR TENDING TOOLS.) Brandy Glass 12oz.) Footed beer glass (12 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl Blue Curacao Cointreau Grand Marnier Crème de Cacao (brown) 1 btl (white) Crème de Menthe (green) 1 btl (white) Crème de Banane Crème de Cassis Kalhua Tia Maria (optional) Gallano Amaretto Bailey’s Irish Cream Malibu Rum Tequila Rose Cherry Heering Apricot brandy Peach Schnapps (or any variance) Strawberry flavored liqueur Campari bitter Angostura bitter Dry Vermouth Sweet Vermouth Dry Sherry Sweet / Cream Sherry 96 ___________________________________________________________________________________________________________ TR .) Zombie Glass (12 –14 oz.) Collins Glass (10 –12 oz.BARTENDING NC II Promulgated March 2005 .) Hi Ball Glass (8 –10 oz.

oz.BARTENDING NC II Promulgated March 2005 .) 97 ___________________________________________________________________________________________________________ TR .

) White Wine glass Red Wine glass All purpose wine glass Footed rock glass Footed Hi ball glass Water Goblet Irish Coffee Glass at least 5 pcs.TOOLS QTY Flair Pilsner glass ( 12 oz. Different Fancy Glasses Coffee cups and saucers Teaspoon QTY EQUIPMENT QTY MATERIALS BAR TENDING TOOLS.BARTENDING NC II Promulgated March 2005 .) Beer Mugs (12 oz.) Light beer Strong beer Dark beer Stout / Ale (beer )Draft beer (optional) 3 different brands imported brands 98 ___________________________________________________________________________________________________________ TR . MATERIALS AND EQUIPMENT 3 pcs 3 pcs 12 pcs 12 pcs 6 pcs 3 pcs 3 pcs 5 pcs 4 pcs 6 sets 6 pcs 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 1 btl 6 blts 3 blts 3 blts 2 blts 2 blts 3 blts Port Wine Champagne Standard brand Sparkling wine –any brand Rose Wine Bordeaux Red Wine Burgundy Red Wine Australian Red wine Italian Red Wine Californian Red Wine Chilean Red Wine (optional) Bordeaux White Wine Burgundy White Wine Australian White wine Italian White Wine Californian White Wine Chilean White Wine (optional) Local beer (reg.

1 can Grenadine Simple / Sugar Syrup at least four different Flavored syrup Tonic water Soda Water Ginger ale Ginger beer Cola (coke) 7 up / Sprite Orange juice Lime juice Lemon /calamansi juice Pineapple juice (in small can size) Mango Juice (in small can size) Guyabano Juice (in small can size) Cranberry Juice Apple juice Tomato juice Evaporated milk Fresh milk Coffee. MATERIALS AND EQUIPMENT NON-ALCOHOLIC 1 btl ½ liter 8 blts/ cans 8 blts 4 blts 4 blts 8 blts 6 blts 1 gal 1 blts ½ lit 1 liter 1 liter ½ liter ½ liter 2 cans 3 cans 2 cans ½ lit ½ lit. Tea Whipped cream Coconut Cream 99 ___________________________________________________________________________________________________________ TR .TOOLS QTY QTY EQUIPMENT QTY MATERIALS BAR TENDING TOOLS.BARTENDING NC II Promulgated March 2005 .

TOOLS QTY QTY EQUIPMENT QTY MATERIALS BAR TENDING TOOLS. MATERIALS AND EQUIPMENT CONDIMENTS Salt and Pepper Hot sauce Worcestershire Sauce Nutmeg GARNISH Fresh orange Fresh lime Fresh lemon Fresh apple Fresh Pineapple with crown Fresh green mango Fresh ripe mango Fresh banana Fresh strawberry Other fruits in season Fresh mint leaves Fresh celery stalk Green olives Red Cherries Cocktail onions Ice cubes Crushed ice CLEANING MATERIALS Rugs Liquid detergents Mop with head Hand Towels Waste dump Broom Scrubbing pad Sponge Duster 100 ___________________________________________________________________________________________________________ TR .BARTENDING NC II Promulgated March 2005 .

TOOLS QTY QTY EQUIPMENT QTY MATERIALS BAR TENDING TOOLS. MATERIALS AND EQUIPMENT TRAINING MATERIALS Overhead Projector with I unit Screen 1 unit LCD Projector (optional) Lap top / Desk top PC 1 unit (optional) 1 unit White Board with eraser Whiteboard Marker 3 pcs Easel stand Manila paper Pen and pencil Masking Tapes Transparencies Course design / Schedule Hand out materials / Course manual /work book Books on Bartending Books on Cocktail mixing Trade Magazines Books about Tourism Related reading materials Videos / VCD’s Comprehensive Drink List / Menu Comprehensive Wine List Product literature Empty bltstles 6 pcs Flairing bltstles 4ft.BARTENDING NC II Promulgated March 2005 25 sets 8 pcs 2 pcs . with chairs Rectangular table for demonstration 101 ___________________________________________________________________________________________________________ TR . x 16ft Rubber mattting SET-UP rectangular or round (small) table.

Space Requirement Size in Meters 5 x 10 2x5 5x4 5x5 Area in Sq. A certificate of achievement is issued for each unit of competency.7 Must have completed a Trainers Training Methodology Course (TM II) or its equivalent Must have at least 2 years industry experience Must be a holder of a Bartending NC level II or equivalent qualification Must be of good moral character With pleasing personality Must have attended relevant bar service trainings and seminars (for bartending trainers) Proficient in bar service (for bartending trainers) INSTITUTIONAL ASSESSMENT Institutional assessment is undertaken by trainees to determine their achievement of units of competency.5 TRAINING FACILITIES BARTENDING NC II Based on a class intake of 25 students/trainees.6 TRAINER’S QUALIFICATIONS RESTAURANT) BARTENDING NC II FOR TOURISM SECTOR (HOTEL AND TRAINER'S QUALIFICATION (TQ II) • • • • • • • 3.BARTENDING NC II Promulgated March 2005 .1 unit Mock bar 3. Meters 50 10 20 25 105 Lecture/Laboratory Area Wash Room Tool Room/Supply Room Circulation Area 3. Meters 50 10 20 25 Total Workshop Area : Total Area in Sq. 102 ___________________________________________________________________________________________________________ TR .

1 Graduates of formal.5 Reassessment is allowed only after one month from the date of assessment.3 4.4.3 Assessment shall focus on the core units of competency.2. Candidates may apply for assessment in any accredited assessment center. 4. Reassessment for a National Certificate shall be done only on the task/s that the candidate did not successfully achieve.based training programs 4.2 4.4.BARTENDING NC II Promulgated March 2005 . 4.4 Clean bar areas Operate bar Prepare and mix cocktails and non-alcoholic drinks Provide wine service Successful candidates shall be awarded Certificates of Competency (COC) bearing the signature of the Regional Director and Chair of the recognized local industry body. 4. non-formal and informal including enterprise.1. 103 ___________________________________________________________________________________________________________ TR .7 Only certificate individuals in this Qualification may be nominated by the industry for accreditation as competency assessor.1.1.6 A candidate who fails the assessment for two (2) consecutive times will be required to go through a refresher course before taking another assessment. the candidate must demonstrate competence in all the units of c competency listed in Section 1.2 Individuals aspiring to be awarded the qualification of BARTENDING NC II must acquire Certificates of Competency in all the following individual core units of the Qualification. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.1.2 Experienced workers (wage employed or self employed) 4. 4.4 The following are qualified to apply for assessment and certification: 4.2.2. 4. 4.1 To attain the National Qualification of BARTENDING NC II.1 4.SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS 4.2. The tool and common units shall be integrated or assessed concurrently with the core units.

4. however. however.9 Assessment of competence must be undertaken only in the TESDA accredited assessment center.BARTENDING NC II Promulgated March 2005 . 104 ___________________________________________________________________________________________________________ TR . 4.8 Only accredited competency assessors are allowed to conduct competency assessment.10 The guidelines on assessment and certification are discussed in detail in the Procedures Manual on Assessment and Certification. 4. may be done in any venue or workplace duly designated by an accredited assessment center. The performance assessment (demonstration of competence). trainers who are accredited competency assessors are not allowed to assess their trainees.

BARTENDING NC II Promulgated March 2005 . analyze and organize information Promote environmental protection 97 ___________________________________________________________________________________________________________ TR .TOURISM Sector (Hotel and Restaurant) BARTENDING NC II Provide table service of alcoholic beverages Prepare and serve espresso coffee Conduct for product tasting (standard) Provide a link between kitchen and service areas Provide silver service Provide Plan and Promote Provide food club reception food and beverage table wine tourism monitor service and beverage service services information Prepare and Provide food mix cocktails Provide and beverage specialist advice on wine non-alcoholic and table service drinks Receive and process reservations ANNEX A Plan and monitor espresso coffee service Operate a computerized reservations system Provide housekeeping services to guests CO RE CO MP ETE NCI ES CO MM ON CO MP ETE NCI ES BA SIC CO MP ET EN CIE S Prepare for wine tasting Provide queridon service Provide accommodation reception services Conduct night audit Clean bar areas Operate bar Complete retail liquor sales Provide room service Provide specialist advice on food Plan and monitor bar operation Provide wine service Evaluate wines (Advance) Provide table service of alcoholic beverages Operate cellar systems Provide responsible service of alcohol Evaluate and appreciate wine Manage wine for a wine outlet Develop and Provide update food and beverage porter services knowledge Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace safety practices Provide effective customer service Receive and respond to workplace communication Work with others Demonstrate work values Practice housekeeping procedures (5S) Participate in workplace communication Work in team environment Practice career professionalism safety procedures communication Practice occupational health and Lead workplace Lead small teams Develop and practice negotiation skills Solve problems related to work activities Use mathematical concepts and techniques Use relevant technologies Utilize specialized communication skills Develop teams and individuals Apply problemsolving techniques in the workplace Plan and organize work Collect.COMPETENCY MAP .

Many dishes are identified by the name of their garnishes 16. to improve your appetite 2. COMMIS . FLAMBE’ . 8.a spirits that are sweetened and flavor with natural flavor’s 10.refers to the workers assigned in the service of food and beverage to the guests. 6.is a well-mixed drink made up of base liquor. 7. etc. serve with cube ice in a highball glass 98 ___________________________________________________________________________________________________________ TR . GARNISH . National Certificate Level I. also known as waiter. COMMUNICATION . accompanies or completes a dish. DISH OUT . CORDIAL/ LIQUEUR . BREWING . BUSBOY .the transfer of ideas through verbal and non-verbal communication 9. also refers to Food and Beverage Service Attendant.food taken from the kitchen to the dining area 11. It is usually an aperitif taken at leisure before a meal to whet the appetite. BUSSED OUT .refers to the supervisor of The Food and Beverage Service Attendant.is any drink taken before meals. water.a process involving continuous evaporation and condensation of liquid wherein higher alcohol content could be obtained 12.DEFINITION OF TERMS 1. DISTILLATION .refers to the category according to the extent of difficulty and complexity of skills and knowledge required for the job. APERITIF .an ingredient which decorates. 15. which breaks down the sugar into carbon dioxide and alcohol 13. HIGHBALL DRINK . title given to a Food and Beverage Service Attendant.refers to the dining room helper and runner.is a tall drink consisting of a shot of specified spirit with mixers such as sodas.BARTENDING NC II Promulgated March 2005 . CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT .an action of yeast upon a sugar in solution.a stage in making beer in which worth is boiled with hops 3. COCKTAIL . FOOD AND BEVERAGE SERVICE ATTENDANT . a modifying ingredient as a modifier and special flavoring of coloring agents.flamed with spirit or liqueur 14. FERMENTATION . National Certificate I 4.taking out soiled plates/dishes from the dining area to dishwashing area 5.

basins.g. TABLEWARE .short mixed drinks that are basically dry in taste and are usually served before a meal to wet the appetite 22. LEVEL / CLASS . CUTLERY – refers to knives and other cutting implements 26. grains.tableware made of solid silver.a list in specific order of the dishes to be served at a given meal 20.BARTENDING NC II Promulgated March 2005 . hotel • Dining Room Attendant – Commis de Rang (busboy) • Director of Service – Chef de Service • Head Waiter – Chef de Salle • Waiter – Chef de Rang/Demi Chef de Rang • Wine Steward – Chef de Vin/Chef Sommelier 99 ___________________________________________________________________________________________________________ TR . plants and other substance with sugar or starch-based 23. 18. SILVERWARE . Silver plate made from single strip of plated metal 28. MISE EN PLACE . fruits.are drinks obtained by distillation after fermentation from vegetables. teapots.an individual piece of linen which is used to protect the clothing or wipe the mouth during a meal Other Terms Used : • Captain Waiter – Chef de Etage • Chef – a person who prepares food as an occupation in restaurant. milk jugs. LONG OR TALL DRINK . HOLLOWWARE – consists of any item made from silver e. sugar.is a term recognized as embracing all items of flatware.is a mixed drinks that are served in tall glasses 19.refers to the category according to the extent of difficulty and complexity of skills and knowledge required of the jobs. cutlery.it denotes all forms of spoons and forks 25. PRE-DINNER . SPIRITS .17. silver gilt or silver metal. TABLE NAPKIN . private house.French term for having all ingredients in ready to use Preparation before service 21. FLATWARE . MENU . oval flats 27. hollowware 24.

Department of Tourism DANIEL EDRALIN Secretary FOUNDATION. CORAZON RODRIGUEZ Trustee Dean. Standards And Assessment Sub-Committee Mandarin Oriental Manila Makati Ave.BARTENDING NC II Promulgated March 2005 . Intramuros.. AUGUSTO SYJUCO Trustee Director General. Manila SEC. Manila MA. (TIBFI) - PAUL LIM SO Treasurer Action Holidays Tour Corporation Binondo. LOURDES CATRAL Chair. IGNACIO S. Inc. Association of Human Resources Managers for Hotels and Restaurant (AHRM) ALAN DIMAYUGA Former Chair.EXECUTIVE COMMITTEE ANABELLE O. IWG President. Planning Sub-Committee UP. PABLO Executive Director HTIP. EVELYN PANTIG Vice-Chairman Undersecretary. Makati City LEA VILLANUEVA Chair. MORENO Chair. Quezon City Yael Fernandez Chair. Quezon City INDUSTRY WORKING GROUP (IWG) . academe and government agencies who donated their time and expertise to the development and validation of these Training Regulations. Professional and Programs Development Visions and Breakthroughs. Manila DR. IWG and Planning Sub-Committee Executive Plaza Hotel Malate. INC. TOURISM INDUSTRY BOARD EXECUTIVE COMMITTEE LARRY CRUZ Chairman USEC. industry. 100 ___________________________________________________________________________________________________________ TR . TESDA DR. College of Home Economics Diliman.ACKNOWLEDGEMENTS The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business. UP Asian Institute of Tourism Diliman.

TUMANAN Department of Hotel.. Quezon City FLORENTINO "MUTLEY" MATILLA. Restaurant and Institution Management University of the Philippines Diliman. Metro Manila 101 ___________________________________________________________________________________________________________ TR . Philippine Bartenders' League Taft Ave.STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND EXPERTS BARTENDING MARIVIC V.BARTENDING NC II Promulgated March 2005 . JR.. Manila MARY ANNE R. Metro Manila JACKSON MORALES Philippine Bartenders' League Taft Ave. QUE Aristocrat Restaurant Ermita.