COURSE DESIGN/MODULE OF INSTRUCTION

NAME OF SCHOOL : TECHNICAL INSTITUTE OF ILOILO CITY(MOLO CAMPUS)

QUALIFICATION/COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

QUALIFICATION LEVEL : NC II

JOB/OCCUPATION TITLE : BREAD AND PASTRY PRODUCTION NC II

DURATION : 161 HRS.

EFFECTIVITY DATE : 2019 – 2020

COURSE DESCRIPTION : The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies
that person must achieve to be able to clean equipment, tools and utensils and prepare, portion
and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs,
canteens, resorts and luxury lines/cruises and other related operations

YEAR Level: 1st

Semester: 1st
Subject Lec Lab Total
Pre Number
Descriptive (Hrs (Hrs Credit Hours Learning Assessment
requi Unit/s of Competency Module Content Methodology of
Title & Per Per Unit Per Outcomes Approach Hours
site
Code Week) Week) Sem
HRS 101 3 6 9 141  Participate In  Obtain and  Specific and relevant  Group  Demonstration
Workplace convey information is discussion  Observation
BREAD Communication workplace accessed from  Interaction  Interviews/
AND information appropriate sources  questioning
PASTRY  Complete  Effective
PRODUCT relevant work questioning , active
ION NC II related listening and
documents speaking skills are
 Participate in used to gather and
workplace convey information
meet  Appropriate medium
is used to transfer
information and
ideas
 Appropriate non-
verbal
communication is
used
 Appropriate lines of
communication with
supervisors and
colleagues are
identified and
followed
 Defined workplace
procedures for the
location and storage
of information are
used
 Personal interaction
is carried out clearly
and concisely
 Team meetings are
attended on time
 Own opinions are
clearly expressed
and those of others
are listened to
without interruption
 Meeting inputs are
consistent with the
meeting purpose and
established protocols
 Workplace
interactions are
conducted in a
courteous manner
 Questions about
simple routine
workplace
procedures and
maters concerning
working conditions
of employment are
asked and responded
to
  Meetings outcomes
are interpreted and
implemented work
related documents
 Range of forms
relating to
conditions of
employment are
completed
accurately and
legibly
 Workplace data is
recorded on standard
workplace forms and
documents
 Basic mathematical
processes are used
for routine
calculations
 Errors in recording
information on
forms/ documents
are identified and
properly acted upon
 Reporting
requirements to
supervisor are
completed according
to organizational
guidelines
 Work In A Team  Describe and  The role and  Discussion  Demonstration
Environment identify team objective of the  Interaction  Observation
role and team is identified  Interviews/
responsibility from available questioning
in a team sources of
 Describe information
work as a  Team parameters,
team member reporting
relationships and
responsibilities are
identified from
team discussions
and appropriate
external sources
 Individual role and
responsibilities
within the team
environment are
identified
 Roles and
responsibility of
other team
members are
identified and
recognized
 Reporting
relationships
within team and
external to team
are identified
 Effective and
appropriate forms
of
communications
used and
interactions
undertaken with
team members
who contribute to
known team
activities and
objectives
 Effective and
appropriate
contributions
made to
complement team
activities and
objectives, based
on individual skills
and competencies
and workplace
context
 Observed
protocols in
reporting using
 standard operating
procedures
 Contribute to the
development of
team work plans
based on an
understanding of
team’s role and
objectives and
individual
competencies of
the members.
 Practice Career  Integrate  Personal growth  Discussion  Demonstration
Professionalism personal and work plans are  Interaction  Observation
objectives pursued towards  Interviews/
with improving the questioning
organizational qualifications set
goals for the profession
 Set and meet  Intra- and
work priorities interpersonal
 Maintain relationships are
professional maintained in the
growth course of
managing oneself
based on
performance
evaluation
 Commitment to
the organization
and its goal is
demonstrated in
the performance of
duties
 Competing
demands are
prioritized to
achieve personal,
team and
organizational
goals and
objectives.
 Resources are
 utilized efficiently
and effectively to
manage work
priorities and
commitments
 Practices along
economic use and
maintenance of
equipment and
facilities are
followed as per
established
procedures
 Trainings and
career
opportunities are
identified and
availed of based
on job
requirements
 Recognitions are
sought/received
and demonstrated
as proof of career
advancement
 Licenses and/or
certifications
relevant to job and
career are obtained
and renewed
 Practice  Evaluate  Safety regulations  Discussion  Observation
Occupational hazard and and workplace  Plant tour  Interview
Health And Safety risks safety and hazard  Symposium
 Control control practices
hazards and and procedures are
risks clarified and
 Maintain explained based on
occupational organization
health and procedures
safety  Hazards/risks in
awareness the workplace and
their
 corresponding
indicators are
identified to
minimize or
eliminate risk to
coworkers,
workplace and
environment in
accordance with
organization
procedures
 Contingency
measures during
workplace
accidents, fire and
other emergencies
are recognized and
established in
accordance with
organization
procedures
 Terms of
maximum
tolerable limits
which when
exceeded will
result in harm or
damage are
identified based on
threshold limit
values (TLV)
 Effects of the
hazards are
determined
 OHS issues and/or
concerns and
identified safety
hazards are
reported to
designated
personnel in
accordance with
 workplace
requirements and
relevant workplace
OHS legislation
 Occupational
Health and Safety
(OHS) procedures
for controlling
hazards/risks in
workplace are
consistently
followed
 Procedures for
dealing with
workplace
accidents, fire and
emergencies are
followed in
accordance with
organization OHS
policies
 Personal
protective
equipment (PPE)
is correctly used in
accordance with
organization OHS
procedures and
practices
 Appropriate
assistance is
provided in the
event of a
workplace
emergency in
accordance with
established
organization
protocol
 Emergency-related
drills and trainings
are participated in
 as per established
organization
guidelines and
procedures
 OHS personal
records are
completed and
updated
 Develop And  Identify and  Sources of  Lecture  Interviews/
Update Industry access key information on the  Group Questioning
Knowledge sources of industry are Discussion  Individual
information on correctly identified  Individual/  Group
the industry and accessed Project or
Group
Report
 Access, apply  Information to Assignment
and share assist effective
industry work performance
information is obtained in line
 Update with job
continuously requirements
relevant  Specific
industry information on
knowledge sector of work is
accessed and
updated
 Industry
information is
correctly applied
to day to-day work
activities
 Informal and/or
formal research is
used to update
general knowledge
of the industry
 Updated
knowledge is
shared with
customers and
colleagues as
appropriate and
incorporated into
 day-to-day
working activities

 Observe Workplace  Practice  Workplace  Lecture  Demonstration

Hygiene Procedures personal hygiene  Demonstration  Written
grooming and procedures are  Role-play  Examination
hygiene implemented in  Interviews/
 Practice safe line with  Questioning
and hygienic enterprise and
handling, legal requirements
storage and  Handling and
disposal of storage of items
food, beverage are undertaken in
and materials line with
enterprise and
legal requirements
 Potential hygiene
risks are identified
in line with
enterprise
procedures
 Action to
minimize and
remove risks are
taken within scope
of individual
responsibility of
enterprise/legal
requirements
 Hygiene risks
beyond the control
of individual staff
members are
reported to the
appropriate person
for follow up
 Perform Computer  Identify and  Requirements of  Lecture  Interviews/
Operations explain the task are  Group  Questioning
functions, determined  Discussion  Demonstration
general  Appropriate  Tutorial or  Observation
features and hardware and selfpace
capabilities of software is
both hardware selected according
and software to task assigned
 Prepare and and required
use outcome
appropriate  Task is planned to
hardware and ensure OH & S
software guidelines and
according to procedures are
task followed
requirement  Data are entered
 Use into the computer
appropriate using appropriate
devices and program/applicatio
procedures to n in accordance
transfer with company
files/data procedures
 Produce  Accuracy of
accurate and information is
complete data checked and
according to information is
the saved in
requirements accordance with
 Maintain standard operating
computer procedures
system  Inputted data are
stored in storage
media according to
requirements
 Work is performed
within ergonomic
guidelines
 Correct
program/applicatio
n is selected based
on job
requirements
 Program/applicatio
n containing the
information
required is
accessed according
to company
procedures
 Desktop icons are
correctly selected,
opened and closed
for navigation
purposes
 Keyboard
techniques are
carried out in line
with OH & S
requirements for
safe use of
keyboards
 Entered data are
processed using
appropriate
software
commands
 Data are printed
out as required
using computers
hardware/peripher
al devices in
accordance with
standard operating
procedures
 Files and data are
transferred
between
compatible
systems using
computer
software,
hardware/
peripheral devices
in accordance with
 standard operating
procedures
 Systems for
cleaning, minor
maintenance and
replacement of
consumables are
implemented
 Procedures for
ensuring security
of data, including
regular back-ups
and virus checks
are implemented
in accordance with
standard operating
procedures
 Basic file
maintenance
procedures are
implemented
 Perform Workplace  Practice  Correct health,  Lecture  Demonstration
And Safety workplace safety and security  Demonstration  Interviews/
Practices safety, security procedures are  Role-play  Questioning
and hygiene followed in line  Simulation  Written
systems, with legislation,  Examination
processes and regulations and
operations enterprise
 Respond procedures
appropriately  Breaches of
to faults, health, safety and
problems and security
emergency procedures are
situations in identified and
line with reported in line
enterprise with enterprise
guidelines procedure
 Maintain safe  Suspicious
personal behavior or
presentation unusual
standards occurrence are
reported in line
 with enterprise
procedure
 Emergency and
potential
emergency
situations are
recognized and
appropriate action
are taken within
individual’s scope
of responsibility
 Emergency
procedures are
followed in line
with enterprise
procedures
 Assistance is
sought from
colleagues to
resolve or respond
to emergency
situations
 Details of
emergency
situations are
reported in line
with enterprise
procedures
 Safe personal
standards are
identified and
followed in line
with enterprise
requirements
 Provide Effective  Apply  Guests are greeted  Lecture  Demonstration
Customer Service effective in line with  Demonstration  Interviews/
verbal and enterprise  Role-play  Questioning
non-verbal procedure  Simulation  Written
communicatio  Verbal and non-  Examination
n skills to verbal
respond to communications
customer are appropriate to
needs the given situation
 Provide  Non verbal
prompt and communication of
quality service customer is
to customer observed
 Handle queries responding to
promptly and customer
correctly in  Sensitivity to
line with cultural and social
enterprise differences is
procedures demonstrated
 Handle 
customer  Customer needs
complaints, are assessed for
evaluation and urgency so that
recommendati priority for service
ons delivery can be
identified
 Customers are
provided with
information
 Personal limitation
in addressing
customer needs is
identified and
where appropriate,
assistance is
sought from
supervisor
 Customer needs
are promptly
attended to in line
with enterprise
procedure
 Appropriate
rapport is
maintained with
customer to enable
high quality
service delivery
 Opportunity to
enhance the
quality of service
and products are
taken wherever
possible

 Use telephone,
computer, fax
machine, 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
 Prepare And  Prepare bakery  Required  Lecture/  Oral
Produce Bakery products ingredients are Actual  questioning
Products  Decorate and selected, measured  Demonstration  and written
present bakery and weighed  On- the-job  examination
products according to recipe training ,  Observation
 Store bakery  Demonstration
or production  Video
products requirements and Presentation
established
standards and
procedures
 A variety of
bakery products
are prepared
according to
standard mixing
procedures/formul
ation/ recipes and
desired product
characteristics
 Appropriate
equipment are
used according to
required bakery
products and
standard operating
procedures
 Bakery products
are baked
according to
techniques and
appropriate
conditions; and
enterprise
 requirement and
standards
 Required oven
temperature are
selected to bake
goods in
accordance with
the desired
characteristics,
standards recipe
specifications and
enterprise
practices
 A variety of
fillings and
coating/icing,
glazes and
decorations for
bakery products
are prepared
according to
standard recipes,
enterprise
standards and/or
customer
preferences
 Bakery products
are filled and
decorated, where
required and
appropriate, in
accordance with
standard recipes
and/or enterprise
standards and
customer
preferences
 Bakery items are
finished according
to desired product
characteristics
 Baked products
 are presented
according to
established
standards and
procedures
 Bakery products
are stored
according to
established
standards and
procedures
 Packaging are
selected
appropriate for the
preservation of
product freshness
and eating
characteristics
 Prepare And  Prepare pastry  1. Prepare pastry  Lecture/  Oral
Produce Pastry products products Actual  questioning
Products  Decorate and  1.1 Required  Demonstration  and written
present pastry ingredients are  On- the-job  examination
products selected, measured training ,  Observation
 Store pastry  Demonstration
and weighed  Video
products according to recipe Presentation
or production
requirements and
established
standards and
procedures
 1.2 A variety of
pastry products are
prepared according
to standard mixing
procedures/formul
ation/ recipes and
desired product
characteristics
 1.3 Appropriate
equipment are
used according to
required pastry
 products and
standard operating
procedures
 1.4 Pastry
products are baked
according to
techniques and
appropriate
conditions; and
enterprise
requirement and
standards
 1.5 Required oven
temperature are
selected to bake
goods in
accordance with
the desired
characteristics,stan
dards recipe
specifications and
enterprise
practices
 2. Decorate and
presentpastry
products
 2.1 A variety of
fillings and
coating/icing,
glazes and
decorations for
pastry products are
prepared according
to standard
recipes, enterprise
standards and/or
customer
preferences
 2.2 Pastry
products are filled
and decorated,
where required
 and appropriate, in
accordance with
standard recipes
and/or enterprise
standards and
customer
preferences
 2.5 Pastry
products are
finished according
to desired product
characteristics
 2.6 Baked pastry
products are
presented
according to
established
standards and
procedures
 3. Store pastry
products
 3.1 Pastry
products are stored
according to
established
standards and
procedures
 3.2 Packaging are
selected
appropriate for the
preservation of
product freshness
and eating
characteristics
 Prepare And  Prepare  1. Prepare sponge  Lecture/  Oral
Present Gateaux, sponge and and cakes Actual  questioning
Tortes And Cakes cakes  1.1 Ingredients are  Demonstration  and written
 Prepare and selected, measured  On- the-job  examination
use fillings and weighed training ,  Observation
 Decorate  Demonstration
according to recipe  Video
cakes requirements, Presentation
 Present cake enterprise
practices and
customer practices
 1.2 Required oven
temperature is
selected to bake
goods in
accordance with
desired
characteristics,
standard recipe
specifications and
enterprise
practices
 1.3 Sponges and
cakes are prepared
according to recipe
specifications,
techniques and
conditions and
desired product
characteristics
 1.4 Appropriate
equipment are
used according to
required pastry
and bakery
products and
standard operating
procedures
 1.5 Sponges and
cakes are cooled
according to
established
standards and
 procedures
 2. Prepare and use
fillings
 2.1 Fillings are
prepared and
selected in
accordance with
required
consistency and
appropriate flavors
 2.2 Slice or layer
sponges and cakes
are filled and
assembled
according to
standard recipe
specifications,
enterprise practice
and customer
preferences
 2.3 Coatings and
sidings are
selected according
to the product
characteristics and
required recipe
specifications
 3. Decorate cakes
 3.1 Sponges and
cakes are
decorated suited to
the product and
occasion and in
accordance with
standard recipes
and enterprise
practices
 3.2 Suitable icings
and decorations
are used according
to standard recipes
and/or enterprise
 standards and
customer
preferences
 4. Present cakes
 4.1 Cakes are
presented on
accordance with
customer’s
expectations and
established
standards and
procedures
 4.2 Equipment are
selected and used
in accordance with
service
requirements
 4.3 Product
freshness,
appearances and
eating qualities are
maintained in
accordance with
the established
standards and
procedures
 4.4 Cakes are
marked or cut
portion-controlled
to minimize
wastage and in
accordance with
enterprise
specifications and
customer
preferences
 5. Store cakes
 5.1 Cakes are
stored in
accordance with
establishment’s
standards and
 procedures
 5.2 Storage
methods are
identified in
accordance with
product
specifications and
established
standards and
procedures
 Prepare And  Prepare iced  1. Prepare icedm  Lecture/  Oral
Display Petits petits fours petits fours Actual  questioning
Fours  Prepare fresh  1.1 Sponges and  Demonstration  and written
petits fours bases are prepared,  On- the-job  examination
 Prepare cut and assembled training ,  Observation
 Demonstration
marzipan according to  Video
petits fours standard recipes Presentation
 Prepare and enterprise
caramelized requirementsand
petits fours practices
 Display petits  1.2 Fillings are
fours prepared with the
 Store petits required flavors
fours and consistency
 1.3 Fondant icing
are brought in
accordance with
the required
temperature and
established
standards and
procedures
 1.4 Decorations
are designed and
used in accordance
with establishment
standards and
procedures
 2. Prepare fresh
petits fours
 2.1 A selection of
small choux paste
 shapes are baked
and decorated in
accordance with
established
standards and
procedures
 2.2 Baked sweet
paste are prepared
and blended in
accordance with
establishment
standards and
procedures
 2.3 Fillings are
prepared and used
the required
flavors and correct
consistency
 2.4 Garnishes,
glazes and finished
are used in
accordance with
established
standards and
procedures
 3. Prepare
marzipan petits
fours
 3.1 Quality
marzipan is
flavored and
shaped to produce
mini-sized fruits in
accordance with
enterprise and
client
requirements
 3.2 Marzipan
fruits are coated to
preserve desired
eating
characteristics and
 softened with egg
whites, piped into
shapes and
sealed/browned
with applied heat,
according to
enterprise practice
 4. Prepare
caramelized petits
fours
 4.1 Fresh
fruits/fruit
segments are
selected and
coated with pale
amber-colored
caramel or glazed
or any coating
specified by the
enterprise
 4.2 Sandwich
dried fruits or nuts
are filled with
flavored marzipan
and coated with
pale amber-
colored caramel
according to
specifications and
enterprise
standards
 5. Display petits
fours
 5.1 Appropriate
receptacles are
selected and
prepared for petits
fours
 5.2 Petits fours are
displayed
creatively to
enhance customer
 appeal
 6. Store petits
fours 6.1 Petits
fours are stored in
proper
temperatures and
conditions to
maintain
maximum eating
qualities,
appearance and
freshness
 6.2 Petits fours are
packaged in
accordance with
established
standards and
procedures
 Present Desserts  Prepare and  1. Present and  Lecture/  Oral
serve plated serve plated Actual  questioning
desserts desserts  Demonstration  and written
 Plan, prepare  1.1 Desserts are  On- the-job  examination
and present portioned and training ,  Observation
 Demonstration
dessert buffet presented  Video
selection or according to Presentation
plating product items,
 Store and occasion and
package enterprise
desserts standards and
procedures
 1.2 Desserts are
plated and
decorated in
accordance with
enterprise
standards and
procedures
 2. Plan, prepare
and present dessert
buffet selection or
plating
 2.1 Dessert buffet
 services are
planned and
utilized according
to available
facilities,
equipment and
customer/enterpris
e requirements
 2.2 Variety of
desserts are
prepared and
arranged in
accordance with
enterprise
standards and
procedures
 3. Store and
package desserts
 3.1 Desserts are
stored in
accordance with
the required
temperature and
customer’s
specifications.
 3.2 Desserts are
packaged in
accordance with
established
standards and
procedures
ENG 101     

Study and
Thinking
Skills
ICT 101     

Computer
Literacy 1

FIL 101     

Komunikasyon
sa
Akademikong
Filipino

PE 101     

Foundation
of Physical
Education

MTH101     

Basic
Mathematics

NSTP 1     

ROTC1/CWTS1/
LTS1
 COURSE DESIGN/MODULE OF INSTRUCTION

NAME OF SCHOOL : TECHNICAL INSTITUTE OF ILOILO CITY(MOLO CAMPUS)

QUALIFICATION/COURSE TITLE : COOKERY NC II

QUALIFICATION LEVEL : NC II

JOB/OCCUPATION TITLE : COOKERY NC II

DURATION : 161 HRS.

EFFECTIVITY DATE : 2019 – 2020

COURSE DESCRIPTION : The COOKERY NC II Qualification consists of competencies that a person must achieve to
clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage
service facilities

YEAR Level: 1st

Semester: 2nd
Subject Lec Lab Total
Pre Number
Descriptive (Hrs (Hrs Credit Hours Learning Assessment
requi Unit/s of Competency Module Content Methodology of
Title & Per Per Unit Per Outcomes Approach Hours
site
Code Week) Week) Sem
HRS 102 3 6 9 316  Clean And Maintain  Clean, sanitize  1. Clean, sanitize and  Discussion/  Written
Kitchen Premises and store store equipment  Demonstration Examination
COOKERY equipment  1.1 Chemicals and  Video viewing  Demonstration
NC II  Clean and clean potable water  Observation in
sanitize are selected and used workplace OJT
premises for cleaning and/or
 Dispose of sanitizing kitchen
waste equipment utensils,
and working surfaces
 1.2 Equipment and/or
utensils are cleaned
 and/or sanitized
safely using
clean/potable water
and according to
manufacturer’s
instructions
 1.3 Clean equipment
and utensils are
stored or stacked
safely in the
designated place
 1.4 Cleaning
equipment and
supplies are used
safely in accordance
with manufacturer’s
instructions
 1.5 Cleaning
equipment are
assembled and
disassembled safely
 1.6 Cleaning
equipment are stored
safely in the
designated position
and area
 2. Clean and sanitize
premises
 2.1 Cleaning
schedules are
followed based on
enterprise procedures
 2.2 Chemicals and
equipment for
cleaning and/or
sanitizing are used
safely
 2.3 Walls, floors,
shelves and working
surfaces are cleaned
and/or sanitized
without causing
damage to health or
property
 2.4 First aid
procedures are
 followed if an
accident happens
 3. Dispose of waste
3.1 Wastes are sorted
and disposed
according to sanitary
regulations, enterprise
practices and standard
procedures
 3.2 Cleaning
chemicals are
disposed safely
according to standard
procedures
 Prepare Stocks,  Prepare stocks,  1. Prepare stocks,  Discussion/  Written
Sauces And Soups glazes and glazes and essences  Demonstration Examination
essences required for menu  Video viewing  Demonstration
required for items  Observation in
menu items  1.1 Ingredients and workplace OJT
 Prepare soups flavoring agents are
required for used according to
menu items standard recipes
 Prepare sauces defined by the
required for enterprise
menu items  1.2 Variety of stocks,
 Store and glazes, flavorings,
reconstitute seasonings are
stocks, sauces produced according
and soups to enterprise
standards
 2. Prepare soups
required for menu
items
 2.1 Correct
ingredients are
selected and
assembled to prepare
soups, including
stocks and prepared
garnishes
 2.2 Variety of soups
are prepared
according to
enterprise standards
 2.3 Clarifying,
thickening agents and
 convenience products
are used where
appropriate
 2.4 Soups are
evaluated for flavor,
color, consistency
and temperature
related problems are
identified and
addressed
 2.5 Soups are
presented at the right
flavor, color,
consistency and
temperature, in clean
service ware without
drips and using
suitable garnishes and
accompaniments
 3. Prepare sauces
required for menu
items
 3.1 Variety of hot and
cold sauces are
prepared from
classical and
contemporary recipes
based on the required
menu items
 3.2 Derivatives are
made from mother
sauces
 3.3 Variety of
thickening agents,
seasonings and
flavorings are used
appropriately
 3.4 Sauces are
evaluated for flavor,
color and consistency
and related problems
are identified and
addressed
 4. Store and
reconstitute stocks,
sauces and soups
  4.1 Stocks, sauces
and soups are stored
correctly at the right
temperature to
maintain optimum
freshness and quality
 4.2 Stocks, sauces
and soups are
reheated/reconstituted
to appropriate
standards of
consistency
 Prepare Appetizers  Perform Mise’  1. Perform Mise’ en  Discussion/  Written
en place place  Demonstration Examination
 Prepare a  1.1 Tools, utensils  Video viewing  Demonstration
range of and equipment are  Observation in
appetizers cleaned, sanitized and workplace OJT
 Present a range prepared based on the
of appetizers required tasks
 Store  1.2 Ingredients are
appetizers identified correctly,
according to standard
recipes, or enterprise
requirements
 1.3 Ingredients are
assembled according
to correct sequence,
quality and
specifications
required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
potable water.
 2. Prepare a range of
appetizers
 2.1 Correct
equipment are
 selected and used in
the production of
appetizers
 2.2 Appetizers are
produced in
accordance with
enterprise standards
 2.3 Glazes are
correctly selected and
prepared, where
required
 2.4 Quality trimmings
and other leftovers
are utilized where and
when appropriate
 2.5 Appetizers are
prepared, using
sanitary practices
 2.6 Appetizers are
tasted and seasoned
in accordancewith the
required taste of the
dishes
 2.7 Workplace safety
and hygienic
procedures are
followed according to
enterprise and legal
requirements
 2.8 Variety of cheese
are presented and
stored according to
enterprise standard
 3. Present a range of
appetizers
 3.1 Appetizers are
presented attractively
according to
enterprise standards
 3.2 Appetizers are
presented using
sanitary practices
 3.3 Suitable plate are
selected according to
enterprise standards
 3.4 Factors in plating
 dishes are observed in
presenting appetizers
 4. Store appetizers
4.1 Quality trimmings
and other leftovers
are utilized where and
when appropriate
 4.2 Appetizers are
kept in appropriate
conditions based on
enterprise procedures
 4.3 Required food
storage containers are
used and stored in
proper temperatures
to maintain freshness,
quality and taste
 Prepare Salads and  Perform Mise  1. Perform Mise en  Discussion/  Written
Dressings en place place  Demonstration Examination
 Prepare a  1.1 Tools, utensils  Video viewing  Demonstration
variety salads and equipment are  Observation in
and dressings cleaned, sanitized and workplace OJT
 Present a prepared based on the
variety of required tasks
salads and  1.2 Ingredients are
dressings identified correctly,
 Store salads according to standard
and dressings recipes, recipe cards
or enterprise
requirements
 1.3 Ingredients are
assembled according
to correct quantity,
type and quality
required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
 potable water.
 2. Prepare a variety
salads and dressings
 2.1. Variety of salads
are prepared using
fresh (seasonal)
ingredients according
to acceptable
enterprise standards
to maximize eating
qualities,
characteristics and
taste
 2.2. Dressings are
prepared suitable to
either incorporate
into, or accompany
salads
 2.3. Prepared salads
ad dressings are
tasted and seasoned
in accordance with
the required taste
 2.4. Workplace safety
and hygienic
procedures are
followed according to
enterprise and legal
requirements
 3. Present a variety of
salads and dressings
 3.1. Suitable plate are
selected according to
enterprise standards
 3.2. Salads are
presented attractively
according to
enterprise standards
 3.3. Salads and
dressing are
accompanied based
on clients
requirements
 3.4. Salads and
dressings are
presented
 hygienically,
logically and
sequentially within
the required
timeframe
 4. Store salads and
dressings
 4.1. Salads are kept in
appropriate
conditions based on
enterprise procedures
 4.2. Required
containers are used
and stored in proper
temperature to
maintain freshness,
quality and taste
 Prepare Sandwiches  Perform Mise  1. Perform mise-en -  Discussion/  Written
en place place  Demonstration Examination
 Prepare a  1.1 Tools, utensils  Video viewing  Demonstration
variety of and equipment are  Observation in
sandwiches cleaned, sanitized and workplace OJT
 Present a prepared based on the
variety of required tasks
sandwiches  1.2 Ingredients are
 Store identified correctly,
sandwiches according to standard
recipes, recipe cards
or enterprise
requirements
 1.3 Ingredients are
assembled according
to correct quantity,
type and quality
required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
 potable water
 2. Prepare a variety of
sandwiches
 2.1. Variety of
sandwiches are
prepared based on
appropriate
techniques
 2.2. Suitable bases
are selected from a
range of bread types
 2.3. Sandwiches are
produced using
correct ingredients to
an acceptable
enterprise standard
 2.4. Appropriate
equipment are
selected and used for
toasting and heating
according to
enterprise procedures
and manufacturer’s
manual
 2.5. Sandwiches are
prepared logically
and sequentially
within the required
time frame and/or
according to
customer’s request
 2.6. Workplace safety
and hygienic
procedures are
followed according to
enterprise and legal
requirements
 3. Present a variety of
sandwiches
 3.1 Sandwiches are
produced using
correct ingredients to
an acceptable
enterprise standard
 3.2 Sandwiches are
presented
 hygienically,
logically and
sequentially within
the required
timeframe
 3.3 Sandwiches are
presented attractively
using suitable
garnishes, condiments
and service wares
 3.4 Factors in plating
are observed in
presenting
sandwiches
 4. Store sandwiches
4.1. Quality
trimmings and other
leftovers are utilized
where and when
appropriate
 4.2. Sandwiches are
stored hygienically at
the proper
temperature
considering the
factors specified by
the enterprise
 4.3. Sandwiches are
kept in appropriate
conditions to
maintain freshness
and quality
 Prepare Meat Dishes  Perform Mise  1. Perform mise-en -  Discussion/  Written
en place place  Demonstration Examination
 Cook meat  1.1 Tools, utensils  Video viewing  Demonstration
cuts for service and equipment are  Observation in
 Present meat cleaned, sanitized and workplace OJT
cuts for service prepared based on the
 Store meat required tasks
 1.2 Ingredients are
identified correctly,
according to standard
recipes, recipe cards
or enterprise
requirements
 1.3 Ingredients are
 assembled according
to correct quantity,
type and quality
required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
potable water
 2. Prepare a variety of
sandwiches
 2.1. Variety of
sandwiches are
prepared based on
appropriate
techniques
 2.2. Suitable bases
are selected from a
range of bread types
 2.3. Sandwiches are
produced using
correct ingredients to
an acceptable
enterprise standard
 2.4. Appropriate
equipment are
selected and used for
toasting and heating
according to
enterprise procedures
and manufacturer’s
manual
 2.5. Sandwiches are
prepared logically
and sequentially
within the required
time frame and/or
according to
customer’s request
 2.6. Workplace safety
and hygienic
procedures are
followed according to
enterprise and legal
requirements
 3. Present a variety of
sandwiches
 3.1 Sandwiches are
produced using
correct ingredients to
an acceptable
enterprise standard
 3.2 Sandwiches are
presented
hygienically,
logically and
sequentially within
the required
timeframe
 3.3 Sandwiches are
presented attractively
using suitable
garnishes, condiments
and service wares
 3.4 Factors in plating
are observed in
presenting
sandwiches
 4. Store sandwiches
4.1. Quality
trimmings and other
leftovers are utilized
where and when
appropriate
 4.2. Sandwiches are
stored hygienically at
the proper
temperature
considering the
factors specified by
the enterprise
 4.3. Sandwiches are
kept in appropriate
conditions to
maintain freshness
 and quality
 Prepare Vegetables  Perform Mise  1. Perform Mise en  Discussion/  Written
Dishes en place place  Demonstration Examination
 Prepare  1.1 Tools, utensils  Video viewing  Demonstration
vegetable and equipment are  Observation in
dishes cleaned, sanitized and workplace OJT
 Present prepared based on the
vegetable required tasks
dishes  1.2 Ingredients are
 Store identified correctly,
vegetables according to standard
dishes recipes, recipe cards
or enterprise
requirements
 1.3 Ingredients are
assembled according
to correct quantity,
type and quality
required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
potable water.
 2. Prepare vegetable
dishes
 2.1. Vegetables are
selected according to,
quality
 2.2. Vegetables
accompaniments are
selected to
complement and
enhance menu items
 2.3. Variety of
vegetables dishes are
prepared following
appropriate Cooking
methods to preserve
 optimum quality and
nutrition
 2.4. Suitable sauces
and accompaniments
are selected and
served with
vegetables
 2.5. Cooked dishes
are tasted and
seasoned in
accordance with the
required taste of the
dishes
 2.6. Workplace safety
and hygienic
procedures are
followed according to
enterprise and legal
requirements
 3. Present vegetable
dishes
 3.1 Vegetables are
uniformly cut and
attractively presented
 3.2 Suitable plate are
selected according to
enterprise standards
 3.3 Factors in plating
dishes are observed in
presenting poultry
and game dishes
 3.4 Vegetables dishes
are presented
hygienically,
logically and
sequentially within
the required
timeframe
 4. Store vegetables
dishes
 4.1 Quality trimmings
and other leftovers
are utilized where and
when appropriate
 4.2 Vegetables are
stored at the correct
 temperature
 4.3 Optimum
freshness and quality
is maintained in
accordance with
enterprise storing
techniques and
procedure
 4.4 Vegetable is
stored in accordance
with FIFO operating
procedures and
storage of vegetable
requirements
 Prepare Egg Dishes  Perform Mise  1. Perform Mise en  Discussion/  Written
en place place  Demonstration Examination
 Prepare and  1.1 Tools, utensils  Video viewing  Demonstration
cook egg and equipment are  Observation in
dishes cleaned, sanitized and workplace OJT
 Present egg prepared based on the
dishes required tasks
 Store egg  1.2 Ingredients are
dishes identified correctly,
according to standard
recipes, recipe cards
or enterprise
requirements
 1.3 Ingredients are
assembled according
to correct quantity,
type and quality
required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
potable water.
 2. Prepare and cook
egg dishes
 2.1 Variety of egg
dishes are prepared
according to standard
recipes using a range
of cooking methods
 2.2 Eggs are cooked
based on clients
requirements
 2.3 Sauces and
accompaniments
specific to egg
preparations are
selected and prepared
 2.4 Cooked dishes are
tasted and seasoned
in accordance with
the required taste of
the dishes
 2.5 Workplace safety
and hygienic
procedures are
followed according to
enterprise and legal
requirements
 3. Present egg dishes
3.1 Suitable plates are
selected according to
enterprise standards
 3.2 Eggs are
presented
hygienically and
attractively using
suitable garnishes and
side dishes
sequentially within
the required
timeframe
 3.3 Factors in plating
dishes are observed in
presenting egg dishes
 4. Store egg dishes
4.1 Fresh and
processed eggs are
stored at the correct
temperature
 4.2 Optimum
 freshness and quality
are maintained in
accordance with
enterprise storing
techniques and
procedures
 4.3 Quality trimmings
and other leftovers
are utilized where and
when appropriate
 4.4 Egg is stored in
accordance with
FIFO operating
procedures and
storage of egg
requirements
 Prepare Starch Dishes  Perform Mise  1. Perform Mise en  Discussion/  Written
en place place  Demonstration Examination
 Prepare starch  1.1 Tools, utensils  Video viewing  Demonstration
dishes and equipment are  Observation in
 Present Starch cleaned, sanitized and workplace OJT
dishes prepared based on the
 Store Starch required tasks
dishes  1.2 Ingredients are
identified correctly,
according to standard
recipes, recipe cards
or enterprise
requirements
 1.3 Ingredients are
assembled according
to correct quantity,
type and quality
required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
potable water.
 2. Prepare starch
dishes
 2.1 Variety of starch
products are selected
and prepared
according to
enterprise recipes
 2.2 Optimum quality
is ensured using
appropriate cooking
methods
 2.3 Sauces and
accompaniments
appropriate to starch
products are selected
 2.4 Cooked dishes are
tasted and seasoned
in accordance with
the required taste of
the dishes
 2.5 Workplace safety
and hygienic
procedures are
followed according to
enterprise and
legislated
requirements
 3. Present Starch
dishes
 3.1 Suitable plate are
selected according to
enterprise standards
 3.2 Starch dishes are
presented
hygienically and
attractively using
suitable garnishes and
side dishes
 3.3 Factors in plating
dishes are observed in
presenting starch
dishes
 4. Store Starch dishes
4.1 Starch are stored
at the correct
temperature
  4.2 Optimum
freshness and quality
is maintained in
accordance with
enterprise storing
techniques and
procedures
 4.3 Quality trimmings
and other leftovers
are utilized where and
when appropriate
 4.4 Starch is stored in
accordance with
FIFO operating
procedures and
storage of starch
requirements
 Prepare Poultry And  Perform mise  1. Perform mise en  Discussion/  Written
Game Dishes en place place  Demonstration Examination
 Cook poultry  1.1 Tools, utensils  Video viewing  Demonstration
and game and equipment are  Observation in
dishes cleaned, sanitized and workplace OJT
 Plate/present prepared based on the
poultry and required tasks
game dishes  1.2 Ingredients are
 Store poultry identified according
and game to standard recipes,
recipe card or
enterprise
requirements
 1.3 Ingredients are
assembled according
to quantity, type, and
quality required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Poultry and game
are prepared based on
its enterprise poultry
and game preparation
techniques
 1.6 Frozen poultry
and game are thawed
in accordance with
 enterprise thawing
procedures
 1.7 Frozen
ingredients are
thawed following
enterprise procedures.
 1.8 Where necessary,
raw ingredients are
washed with clean
potable water.
 2. Cook poultry and
game dishes
 2.1 Poultry and game
are handled
efficiently and
hygienically to
minimize risk of food
spoilage and cross-
contamination
 2.2 Poultry and game
dishes are cooked
according to
enterprise standard
recipes and
appropriate Cooking
methods
 2.3 Cooked dishes are
tasted and seasoned
in accordance with
the required taste of
the dishes
 3. Plate/present
poultry and game
dishes
 3.1 Service wares are
selected in
accordance with type
of poultry and game
dishes
 3.2 Poultry and game
is plated/presented
using suitable sauces,
garnishes and
accompaniments
 3.3 Poultry dishes are
presented
 hygienically,
logically and
sequentially within
the required
timeframe
 3.4 Factors in plating
dishes are observed in
presenting poultry
and game dishes..
 4. Store poultry and
game
 4.1 Poultry and game
are stored ensuring
storage conditions
and optimal
temperature are
maintained
 4.2 Quality trimmings
and other leftovers
are utilized where and
when appropriate
 Prepare Seafood  Perform mise  1. Perform mise en  Discussion/  Written
Dishes en place place  Demonstration Examination
 Handle fish  1.1 Tools, utensils  Video viewing  Demonstration
and seafood and equipment are  Observation in
 Cook fish and cleaned, sanitized and workplace OJT
shellfish prepared based on the
 Plate/Present required tasks
fish and  1.2 Ingredients are
seafood identified according
 Store fish and to standard recipes,
seafood recipe card or
enterprise
requirements
 1.3 Ingredients are
assembled according
to quantity, type, and
quality required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Frozen
ingredients are
thawed following
enterprise procedures.
 1.6 Where necessary,
raw ingredients are
washed with clean
potable water.
 2. Handle fish and
seafood
 2.1 Seafood is
selected according to
quality,
 2.2 Seafood are
handled hygienically
in accordance with
enterprise handling
and storing
techniques
 2.3 Frozen seafood
are thawed correctly
to ensure maximum
quality, and to retain
their nutrients
 3. Cook fish and
shellfish
 3.1 Fish is cleaned,
gutted and filleted
correctly and
efficiently according
to enterprise
standards
 3.2 Shellfish and
other types of seafood
are cleaned and
prepared correctly
and in accordance
with enterprise
standards
 3.3 Seafood dishes is
cooked according to
enterprise standards
using a variety of
cooking methods
 3.4 Fish and shellfish
by-products are used
appropriately for a
variety of dishes and
menu items
 3.5 Cooked dishes are
 tasted and seasoned
in accordance with
the required taste of
the dishes
 3.6 Workplace safety
and hygienic
procedures are
followed according to
enterprise and
legislated
requirements
 4. Plate/Present fish
and seafood
 4.1 Seafood dishes
are presented
hygienically,
logically and
sequentially within
the required
timeframe
 4.2 Fish and seafood
is prepared and
presented for service
in accordance to
enterprise standards
 4.3 Suitable sauces
and dips are prepared
according to standard
recipes and as
required to
accompany seafood
menu items
 4.4 Presentations and
garnishing techniques
are selected and used
according to recipes
and enterprise
standards
 4.5 Services are
carried out according
to enterprise methods
and standards
 4.6 Factors in plating
dishes are observed in
presenting seafood
dishes
  5. Store fish and
seafood
 5.1 Quality trimmings
and other leftovers
are utilized where and
when appropriate
Seafood are stored
hygienically in
accordance with
enterprise handling
and storing
techniques
 5.2 Where applicable,
date stamps and
codes are checked to
ensure quality control
 5.3 Seafood is stored
in accordance with
FIFO operating
procedures and
storage of seafood
requirements.
 Prepare Desserts  Perform mise  1. Perform mise en  Discussion/  Written
en place place  Demonstration Examination
 Prepare  1.1 Tools, utensils  Video viewing  Demonstration
desserts and and equipment are  Observation in
sweet sauces cleaned, sanitized and workplace OJT
 Plate/Present prepared based on the
desserts required tasks
 Store desserts  1.2 Ingredients are
identified according
to standard recipes,
recipe card or
enterprise
requirements
 1.3 Ingredients are
assembled according
to quantity, type, and
quality required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Ingredients are
selected, measured
and weighed
 according to recipe
requirements
 1.6 Appropriate
equipment are
selected and used in
accordance with
manufacturers’
manual
 1.7 Frozen
ingredients are
thawed following
enterprise procedures.
 1.8 Where necessary,
raw ingredients are
washed with clean
potable water.
 2. Prepare desserts
and sweet sauces
 2.1 Standard or
enterprise recipes are
used to produce a
variety of hot, cold
and frozen desserts,
appropriate for a
variety of menus
 2.2 Range of sweet
sauces are produced
to a desired
consistency and
flavor
 2.3 Prepared desserts
and sweets are tasted
in accordance with
the required taste
 2.4 Workplace safety
and hygienic
procedures are
followed according to
enterprise and
legislated
requirements
 3. Plate/Present
desserts
 3.1 Desserts are
presented
hygienically,
 logically and
sequentially within
the required
timeframe
 3.2 Desserts are
decorated creatively
 3.3 Factors in plating
dishes are observed in
presenting desserts
 3.4 Desserts are
portioned according
to enterprise
standards
 3.5 Desserts are
presented in
accordance with
enterprise
presentation
techniques
 3.6 Accompaniments,
garnishes and
decorations are used
to enhance taste,
texture and balance
 4. Store desserts 4.1
Quality trimmings
and other leftovers
are utilized where and
when appropriate
 4.2 Desserts are
stored at the
appropriate
temperature and
under the correct
conditions to
maintain quality,
freshness and
customer appeal
 4.3 Suitable
packaging are
selected and used to
preserve taste,
appearance and
tasting characteristics
 4.4 Sweet sauces are
stored to retain
 desired quality and
characteristics
 4.5 Dessert is stored
in accordance with
FIFO operating
procedures and
storage of dessert
requirements

 Package Prepared  Select  1. Perform mise en  Discussion/  Written

Food packaging place  Demonstration Examination
materials  1.1 Tools, utensils  Video viewing  Demonstration
 Package food and equipment are  Observation in
cleaned, sanitized and workplace OJT
prepared based on the
required tasks
 1.2 Ingredients are
identified according
to standard recipes,
recipe card or
enterprise
requirements
 1.3 Ingredients are
assembled according
to quantity, type, and
quality required
 1.4 Ingredients are
prepared based on the
required form and
time frame
 1.5 Ingredients are
selected, measured
and weighed
according to recipe
requirements
 1.6 Appropriate
equipment are
selected and used in
accordance with
manufacturers’
manual
 1.7 Frozen
ingredients are
thawed following
enterprise procedures.
 1.8 Where necessary,
 raw ingredients are
washed with clean
potable water.
 2. Prepare desserts
and sweet sauces
 2.1 Standard or
enterprise recipes are
used to produce a
variety of hot, cold
and frozen desserts,
appropriate for a
variety of menus
 2.2 Range of sweet
sauces are produced
to a desired
consistency and
flavor
 2.3 Prepared desserts
and sweets are tasted
in accordance with
the required taste
 2.4 Workplace safety
and hygienic
procedures are
followed according to
enterprise and
legislated
requirements
 3. Plate/Present
desserts
 3.1 Desserts are
presented
hygienically,
logically and
sequentially within
the required
timeframe
 3.2 Desserts are
decorated creatively
 3.3 Factors in plating
dishes are observed in
presenting desserts
 3.4 Desserts are
portioned according
to enterprise
standards
 3.5 Desserts are
presented in
accordance with
enterprise
presentation
techniques
 3.6 Accompaniments,
garnishes and
decorations are used
to enhance taste,
texture and balance
 4. Store desserts 4.1
Quality trimmings
and other leftovers
are utilized where and
when appropriate
 4.2 Desserts are
stored at the
appropriate
temperature and
under the correct
conditions to
maintain quality,
freshness and
customer appeal
 4.3 Suitable
packaging are
selected and used to
preserve taste,
appearance and
tasting characteristics
 4.4 Sweet sauces are
stored to retain
desired quality and
characteristics
 4.5 Dessert is stored
in accordance with
FIFO operating
procedures and
storage of dessert
requirements
ENG 102 3 0 3    

Speech
and Oral
Communica
tion

ICT 102    

Computer
Literacy 2
(MS
Office)

FIL 102    

Pagbasa at
Pagsulat
Tungo sa
Pananaliks
ik

P.E. 102    

Fundamen
tals of
Rhythmic
Activities

MTH 102    

College
Algebra
NSTP 2    

ROTC2/
CWTS2
/LTS2
 COURSE DESIGN/MODULE OF INSTRUCTION

NAME OF SCHOOL : TECHNICAL INSTITUTE OF ILOILO CITY(MOLO CAMPUS)

QUALIFICATION/COURSE TITLE : HOUSEKEEPING NC II

QUALIFICATION LEVEL : NC II

JOB/OCCUPATION TITLE : HOUSEKEEPING NC II

DURATION : 436 HRS.

EFFECTIVITY DATE : 2019 – 2020

COURSE DESCRIPTION : The HOUSEKEEPING NC II Qualification consists of competencies that a person

must achieve to prepare guest rooms, clean public areas and equipment, provide housekeeping
services, provide valet services, handle intoxicated guest, and laundry linenand guest clothes to a
range of accommodation services.

YEAR Level: 2nd

Semester: 1st
Subject Lec Lab Total
Pre Number
Descriptive (Hrs (Hrs Credit Hours Learning Assessment
requi Unit/s of Competency Module Content Methodology of
Title & Per Per Unit Per Outcomes Approach Hours
site
Code Week) Week) Sem
HRS 103 3 6 9 436  Provide  Receive  1. Receive  Lecture –  Interviews/
Housekeeping housekeeping housekeeping Discussion questioning
HOUSE Services to requests requests  Interaction  Demonstration
KEEPING Guests  Provide/Service  1.1 Guest/staff  Demonstration Observation
NC II housekeeping housekeeping
requests requests and service
 Provide advice delivery are accepted
to guest and recorded in
 Liaise with accordance to
other enterprise policies
departments and procedure.
 1.2 Details of
requests made are
confirmed and noted
in accordance with
enterprise procedures
 1.3 Apologies are
made when a request
has arisen from a
delayed delivery of
service
 1.4 Request not
related to
housekeeping are
referred to
appropriate
department.
 2. Provide/ Service
housekeeping
requests
 2.1 Identified
service/item is
obtained through
liaison with other
staff in accordance
with enterprise
procedures
 2.2 Required items
are located and
delivered to guest
room in accordance
with enterprise
procedures
 2.3 Equipment is set
up in guest room in
accordance with the
request of the guest
 2.4 Requested items
are removed from
guest rooms in
accordance with
enterprise procedures.
 3. Provide advice to
guest
 3.1 Guest is advised
on services and items
available through
 housekeeping
department
 3.2 Guest is advised
on use of items
delivered to guest
room
 3.3 The proper use of
delivered item to the
guest room is
demonstrated to guest
 3.4 Liaise with other
staff and department
to provide support
services
 4. Liaise with
otherdepartments
 4.1 Equipment
malfunction is
reported to
appropriate personnel
in accordance with
enterprise procedures
 4.2 Management is
advised on dangerous
or suspicious
circumstances in
accordance with
enterprise procedures.
4.3 Other
departments are
updated on the status
of service requests
 Clean And Prepare  Set up  1. Set up equipment  Lecture –  Demonstration
Rooms For Incoming equipment and and trolleys Discussion  Observation
Guests trolleys  1.1 Cleaning, supplies  Interaction  Inspection
 Access rooms and equipment  Demonstration  Written
for servicing required for servicing examination
 Make up beds rooms are correctly (optional)
 Clean and selected and prepared
clear rooms for use
 Clean and  1.2 Supplies for
store trolleys trolleys are accurately
and equipment identified and
selected or ordered in
sufficient numbers in
accordance with
 enterprise procedures
 1.3 Trolleys are
safely loaded with
adequate supplies in
accordance with
enterprise procedures
 2. Access rooms for
servicing
 2.1 Rooms requiring
service are correctly
identified based on
information supplied
to housekeeping staff
 2.2 Rooms are
accessed in
accordance with the
establishment’s
customer service and
security procedures
 3. Make up beds 3.1
Beds and mattresses
are stripped, pillows
and linen are checked
for stains and damage
rooms are checked
whether guests left
any valuables
 3.2 Items with stains
are immediately
segregated and
forwarded to the
Laundry Department
for proper processing
 3.3 Bed linens are
replaced in
accordance with
enterprise standards
and procedures
 4. Clean and clear
rooms
 4.1 Rooms are
cleaned in correct
order and with
minimum disruption
to guests
 4.2 All furniture,
 fixtures and fittings
are cleaned and
checked in
accordance with
enterprise procedures
and hygiene/safety
guidelines
 4.3 Room supplies
are checked,
replenished or
replaced in
accordance with
enterprise standards
and procedures
 4.4 Pests are
promptly identified
and appropriate
action is taken in
accordance with
safety and enterprise
procedures
 4.5 Rooms are
checked for any
defects and are
accurately reported in
accordance with
enterprise procedures
 4.6 Damaged items
are recorded in
accordance with
enterprise procedures
 4.7 Any unusual or
suspicious person,
item or occurrence is
promptly reported in
accordance with
enterprise procedures
 4.8 Guest’s
belongings left in
vacated rooms are
collected and stored
in accordance with
lost and found
enterprise procedures
 5. Clean and store
trolleys and
 equipment
 5.1 Trolleys and
equipment are
cleaned after use in
accordance with
safety and enterprise
procedures
 5.2 All items are
correctly stored in
accordance with
enterprise procedures
 5.3 Supplies and
items are checked and
replenished or
reordered in
accordance with
enterprise procedures
 5.4 Additional
housekeeping
services is provided
as requested in
accordance with
enterprise procedures
 5.5 Turn over
procedure for next
shift is carried out in
accordance with
enterprise procedures
 Provide Valet/ Butler  Provide valet  1. Provide valet  Lecture –  Demonstration
Service services to services to guests Discussion  Observation
guests  1.1 Role of valet is  Interaction  Written
 Display defined in accordance  OJT  examination
professional with enterprise policy (optional)
valet standards  1.2 Valet services are
 Care for guest prepared to be
property delivered
 1.3 Valet services is
delivered within limit
of responsibility
 1.4 Valet services is
recorded
 2. Display
professional
standards
 2.1 Rapport is
established and
 feelings of goodwill
are enhanced between
the guest within limit
of responsibility
 2.2 Knowledge of
individual guest’s
records is accessed
and utilized to
provide personalized
and quality services
based on guest
instructions and
enterprise policy
 2.3 Valet grooming
and communication
standards are
followed, in
accordance with
enterprise policy
 3. Care for guest
property 3.1 Luggage
is set in room based
on guest instructions
and enterprise policy
 3.2 Guest clothes may
be processed based
on guest instructions
and enterprise policy
 3.3 Shoes are cleaned
based on guest
instructions
 3.4 Repairs are made
or organized based on
guest instructions, in
accordance with
enterprise policy
 3.5 Confidentiality of
guest’s property and
activities is
maintained in
accordance with legal
and ethical
requirements
 Laundry Linen and  Collect laundry  1. Collect laundry for  Lecture –  Demonstration
Guest Clothes for laundering laundering functions  Discussion  Interview/
functions  1.1 The role of an on-  Interaction Questioning
 Perform premise laundry is  Demonstration  Observation
laundering identified according  Simulation  Written
functions to enterprise policy examination
 Process  1.2 Guest clothes are (optional)
laundered item picked up in
 Return accordance with
laundered item enterprise policy
 1.3 In-house items are
picked up in
accordance with
enterprise policy
 2. Perform laundering
functions
 2.1 Items are
correctly sorted and
counted according to
cleaning process
required and urgency
of the item
 2.2 Items for
laundering are
checked for stains
and are treated using
the correct process
 2.3 Laundry methods
are selected in
accordance with
textile labeling codes
and based on fiber
and fabric,
dyefastness, degree of
spoilage and washing
instructions
 2.4 Laundry
equipment is operated
in accordance with
manufacturer’s
instructions
 2.5 Any damage
arising from the
laundering process is
recorded and
appropriate person(s)
 is/are notified in
accordance with
enterprise procedures
 2.6 Cleaning agents
and chemicals are
used in accordance
with manufacturer’s
instructions and
specific laundry
equipment
 2.7 Items are checked
after the laundering
process to ensure
quality cleaning
 2.8 Pressing and
finishing processes
are correctly
completed in
accordance with
textile characteristics
and client
requirements
 3. Process laundered
item
 3.1 Post cleaning
laundry activity are
performed in
accordance with
enterprise policy
 3.2 Results of
cleaning are checked
and appropriate
additional action is
taken.
 3.3 Internal record
and billing
instructions are
processed in
accordance with
enterprise procedures
 3.4 Necessary
internal laundry
reports are produced
 4. Return laundered
item 4.1 Guest
clothes are delivered
 in accordance with
enterprise policy
 4.2 In-house items are
delivered in
accordance with
enterprise policy

 Clean Public Areas,  Select and set  1. Select and set up  Lecture –  Demonstration
Facilities And up equipment equipment and Discussion Interviews/
Equipment and materials materials  Interaction questioning
 Apply cleaning  1.1 Equipment are  Demonstration  Observation
technique selected according to  Written
 Clean dry and type of cleaning to be examination
wet areas done (optional)
 Maintain and  1.2 All equipment are
store cleaning checked if clean and
equipment and in safe working
chemicals condition prior to use
 1.3 Suitable dry and
wet cleaning agents
and chemicals are
selected and prepared
in accordance with
manufacturer’s and
relevant occupational
health and safety
requirements
 1.4 Protective
clothing are selected
and used where
necessary
 2. Apply cleaning
technique
 2.1 Furniture,
fixtures, ceilings and
wallings are assessed
for cleaning
 2.2 Appropriate
cleaning equipment
and chemicals are
selected in
accordance with the
type of material used
 2.3 Cleaning
 technique is applied
on furniture and
walling materials in
accordance with type
of material used
 2.4 Appropriate
procedures is applied
in accordance with
the technique
 2.5 Equipment and
chemicals are
properly cleaned and
stored in accordance
with manufacturer’s
specifications and
requirements
 3. Clean dry and wet
areas
 3.1 Wet and dry areas
are prepared for
cleaning and hazards
are identified and
assessed
 3.2 The work area is
barricaded or warning
signs are placed, as
appropriate, to reduce
risk to colleagues and
customers
 3.3 Cleaning agents
or chemicals are
selected and applied
on specific areas in
accordance with
manufacturer’s
recommendations,
safety procedures and
enterprise policies
and procedures 3.4
Equipment are used
safely in accordance
with manufacturer's
recommendations
 3.5 Garbage and used
chemicals are
disposed off in
 accordance with
hygiene, safety and
environmental
legislation
requirements
 4. Maintain and store
cleaning equipment
and chemicals
 4.1 Equipment are
cleaned after use in
accordance with
enterprise
requirements and
manufacturer’s
instructions
 4.2 Routine
preventive
maintenance is
carried out or
arranged in
accordance with
enterprise procedures
 4.3 Defects are
identified and
reported in
accordance with
enterprise procedures
 4.4 Equipment are
stored in the
designated area and
in a condition ready
for re-use.
 4.5 Chemicals are
stored and controlled
in accordance with
health and safety
requirements.
 Deal With/Handle  Determine the  1. Determine the level  Lecture –  Oral questions
Intoxicated Guests level of of intoxication Discussion  Writtenquestions
intoxication  1.1 Level of  Interaction  Work projects
 Apply intoxication of guest  Demonstration  Workplaceobser
appropriate is assessed in  Simulation vation
procedures accordance with ofpractical skills
 Comply with industry procedure.  Practicalexercise
legislation  1.2 Offered assistance s/Role Play/
politely to intoxicated  Demonstration
 guest in linewith  Formal report
enterprise procedure. from supervisor
 1.3 Urgently referred
difficult situation to
immediate boss as per
enterprise regulations.
 1.4 Intoxicated guest
lying on the floor is
not touched but is
carefully watched in
line with industry
practice.
 1.5 Sought immediate
assistance from hotel
security personnel for
the situations that
posing a threat to
safety and security
according to
enterprise procedure.
 2. Apply appropriate
procedures
 2.1 Analyzed the
situation carefully
 a. Applied procedures
appropriate to the
situation and in
accordance with
organizational policy
 b. Explained politely
the position to the
guest using
appropriate
communication skills
 2.2 Assisted the guest
to leave the premises
whennecessary in
accordance with
enterprise procedure.
 3. Comply with
legislation
 3.1 Dealt with
intoxicated persons in
line with industry
practice
 3.2 Dealt with
 underage drinkers
with caution and care
in compliance with
legal regulations
 3.3 Complied with
legislative
requirements as per
alcoholic regulations

ENG 103     
Writing in
Discipline

ICT 103     
Computer
Literacy 3
(Introducti
on to
Internet)

FIL 103     
Masining
na
Pagpapaha
yag
(Retoreka)

MTH 103     
Business
Math
 P.E. 103     

Individual/
Dual
Sports

SS101     
Politics and
Governance
with
Philippine
Constitution
 COURSE DESIGN/MODULE OF INSTRUCTION

NAME OF SCHOOL : TECHNICAL INSTITUTE OF ILOILO CITY(MOLO CAMPUS)

QUALIFICATION/COURSE TITLE : BARTENDING NC II

QUALIFICATION LEVEL : NC II

JOB/OCCUPATION TITLE : BARTENDING NC II

DURATION : 438 HRS.

EFFECTIVITY DATE : 2019 – 2020

COURSE DESCRIPTION : The BARTENDING NC ll Qualification consists of competencies that a person

must achieve to operate a bar, prepare and mix cocktails and non-alcoholic concoctions and
provide basic wine service to guests in all food and beverage service providers except for
“Specialty Coffee Shops”

YEAR Level: 2nd

Semester: 2nd
Subject Lec Lab Total
Pre Number
Descriptive (Hrs (Hrs Credit Hours Learning Assessment
requi Unit/s of Competency Module Content Methodology of
Title & Per Per Unit Per Outcomes Approach Hours
site
Code Week) Week) Sem
HRS 104 3 6 9 438  Clean Bar Areas  Clean bar,  1. Clean bar,  Demonstration  Written
equipment and equipment and tools  Lecture examination
BARTENDI Tools  1.1 Bar surfaces,  Discussion  Practical
NG NC II  Clean and equipment and tools  Self-paced Demonstration
maintain are cleaned in instruction  Oral
public areas accordance with  Modular Examination
industry standard
and hygiene
regulations
 1.2 Working
 condition of
equipment is
checked in
accordance with
manufacturer’s
manual and
instructions
 1.3 Condition of
utensils and
glassware is checked
for dirt and damages
 1.4 Broken, cracked
items and other
waste are safely
disposed in
accordance with
environmental
considerations
 1.5 Reports are
prepared in
accordance with
establishments
policy procedures
 1.6 “Closing up”
procedures of
glassware and other
equipment are
accomplished based
on enterprise
standards
 2. Clean and
maintain public
areas
 2.1 Identified public
areas are promptly
cleaned and
maintained in
accordance with
industry and/or
enterprise standards
 2.2 Empty and
unwanted glasses are
removed on a
regular basis with
minimum disruption
to customers
  2.3 Tables and
service counter are
cleaned hygienically
in accordance with
enterprise
requirements and
standards
 2.4 Adherence to
customer service is
maintained in
accordance with
industry and/or
enterprise standards
 Operate Bar  Prepare bar for  1.3 Bar products and  Self-Pace  Written
service materials are  Instruction examination
checked and re-  Modular  Practical
stocked in  Discussion Demonstration
accordance with  Lecture  Oral
industry and/or  Demonstration Examination
enterprise policy and
procedures
 1.4 All obtained
items are stored in
accordance with
established storing
procedures and
techniques
 1.5 Suitable kinds of
decorations,
coasters, edible and
non-edible garnishes
are prepared in
accordance with
industry and/or
enterprise
requirements
 1.6 Appropriate ice
supplies are
prepared in
accordance with
enterprise volume
requirement for a
days’ operation.
 1.7 Necessary Bar
tools, equipment and
utensils are checked
 and ready for service
operation.

 Take drink  2. Take drink orders  Self-Pace  Written

orders  2.1 Product and  Instruction examination
 Serve drinks brand preferences  Modular  Practical
 Identify and are checked with the  Discussion Demonstration
deals customer customer  Lecture  Oral
affected with courteously  Demonstration Examination
alcohol  2.2 Selection of  Role Playing
drinks are politely
recommended to
customer in
accordance with
enterprise policy and
procedures
 2.3 Specific
customer
preferences are
identified in
accordance with
orders taken
 2.4 Customer’s
order are promptly
recapped in
accordance
enterprise service
standard policy
 3. Serve drinks
 3.1 Ordered drinks
are promptly and
courteously served,
in accordance with
customer
preferences, using
required glassware
and garnishes
 3.2 Alcoholic and
non-alcoholic
beverages are served
according to
customer
preferences
 3.3 Waste and
spillage are avoided
 3.4 Beverage quality
 is checked during
service and
corrections are made
if necessary
 3.5 Beverage and
service issues are
reported promptly to
the appropriate
person in accordance
with industry and/or
enterprise policy
 3.6 Drinks are
served using service
tray, where
appropriate in
accordance with
enterprise
procedures
 3.7 Proper handling
of glassware are
observed at all times
 3.8 Any unexpected
situations are
attended to promptly
and safely in
accordance with
industry and/or
enterprise policy
 4. Deals with
customers affected
with alcohol
 4.1 Responsible
service of alcohol is
practiced in
accordance with
relevant legislations
and licensing
requirements
 4.2 Behavioral
warning signs of
intoxication are
identified,
recognized and
monitored
 4.3 Intoxicated
persons are dealt
 with courteously and
promptly in
accordance with the
enterprise service
policy and
guidelines
 4.4 Intoxicated
customers are
refused service of
alcoholic beverage
in a diplomatic and
suitable manner
 4.6 Where
practicable,
appropriate food and
non-alcoholic
beverages are
offered to
intoxicated persons
 4.7 Intoxicated
customer
misdemeanor are
recorded in
appropriate record
book for future guest
service reference
 Maintain  5. Maintain proper  Self-Pace  Written
proper bar bar operation control  Instruction examination
operation procedures  Modular  Practical
control  5.1 Opening and  Discussion Demonstration
procedures ending inventory are  Lecture  Oral
performed according  Demonstration Examination
to enterprise  Role Playing
prescribed form and
operating procedures
 5.2 Order slip are
checked and taken
according to
enterprise operating
policy
 5.3 POS system
procedures are
observed according
to enterprise
standard policy,
when necessary
  5.4 Order count are
recorded in
accordance with the
enterprise standard
form and policy
 5.5 Appropriate
control system forms
are used, when
necessary
 5.6 Proper par stock
level is maintained
at all time.
 5.7 Replenishment
of consumed items
is performed.
 Close/turn over  6. Close/turn over  Self-Pace  Written
bar operations bar operations  Instruction examination
 6.1 Beverage display  Modular  Practical
are kept and set up  Discussion Demonstration
of bar area are  Lecture  Oral
removed and  Demonstration Examination
cleaned in  Role Playing
accordance with
industry and/or
enterprise
procedures
 6.2 Leftover
garnishes suitable
for next-day
operations are
hygienically stored
at recommended
temperature
 6.3 Materials, tools
and glasses are
properly kept in
suitable cabinets
 6.4 Stocks are
checked and
replenished in
accordance with
industry and/or
enterprise
procedures
 6.5 When
appropriate,
 equipment are shut
down in accordance
with enterprise
safety procedures
and manufacturer’s
instructions
 6.6 Bar set up and
stocks are
maintained for the
next shift of service,
ensuring equipment
and glasses are in
the correct place,
whenever necessary
 6.7 Turnover of bar
operations to the
next shift is done in
accordance with
enterprise procedure
 6.8 Bar service
concerns and issues
are properly
recorded in the
enterprise
communication
logbook for
information and
appropriate action
 Prepare and mix  Prepare and  1. Prepare and mix a  Self-paced  Written
cocktails and mix a range of range of cocktails instruction examination
nonalcoholic cocktails  1.1 Classification of  Modular  Practical
concoctions  Prepare and alcoholic beverages  Lecture  Demonstration
mix a variety are determined  Demonstration  Oral
of non- according to  Film viewing Examination
alcoholic ingredients used,
concoctions process and
characteristics
 1.2 Non-alcoholic
beverages and
mixers used as
modifiers are
identified in
accordance with the
flavoring ingredients
and process forms
 1.3 Different types
 of bar tools and
equipment are
identified and used
in accordance with
manufacturer’s
manual and
instruction
 1.4 Different types
of glasses are
identified and
handled in
accordance with
enterprise standard
and sanitary
practices
 1.5 Ice supplies are
prepared and used
according to hygiene
and sanitary
practices
 1.6 Appropriate
mixing methods and
procedures are
applied based on
international
standards
 1.7 Necessary
garnish, edible and
non-edible fruits and
vegetables are
prepared and used
based on cocktail
presentation
 1.8 Different
categories of
cocktails are
identified according
to international
standard
 1.9 Cocktail recipes
are mixed using
appropriate method
and established
international
standard within the
required time frame
 and customer
reference
 1.10 Specialty drink
concoction are
prepared and mixed
in accordance with
industry and/or
enterprise recipe and
service procedure
 1.11 Appropriate
product substitutes
for out of stock
liquor ingredients
are utilized based on
appropriate product
standard
 1.12 Broken and
chip glasses are
identified and
removed
 1.13 Occupational
health and sanitary
practices in mixing
cocktails are
observed according
to enterprise
standard procedures
 1.14 Safety practices
in using mechanical
equipment are
observed according
to manufacturers
guidelines
 2. Prepare and mix a
variety of non-
alcoholic
concoctions
 2.1 Non-alcoholic
beverages are
identified in
accordance with
industry standard
classification
 2.2 Modifiers in
flavored syrups and
other forms are
 identified in
accordance with
ingredients used and
process
 2.3 Edible fruits and
vegetables used in
mixing non-
alcoholic cocktails
are determined and
prepared according
to enterprise
standards.
 2.4 Ingredients,
equipment and tools
are prepared prior to
service
 2.5 Appropriate
name and style of
non-alcoholic drinks
are properly
identified according
to customer request
 2.6 Correct
ingredients are
selected and mixed
in accordance with
enterprise service
practice
 2.7 Drinks are
prepared
appropriately in
accordance with
standard recipe and
required time frame
 2.8 Correct glasses
and garnish are used
attractively where
appropriate
 2.9 Occupational
health and sanitary
practices are
observed in mixing
drinks according to
enterprise operating
procedures
 2.10 Safety practices
 in using mechanical
equipment are
observed according
to manufacturers
guidelines

 Use, clean and  3.1 Bar tools are  Self-paced  Written

maintain bar used and cleaned instruction examination
tools, immediately after  Modular  Practical
equipment and using in accordance  Lecture demonstration
machineries with industry and/or  Demonstration
for mixing enterprise safety and  Film viewing
cocktails and sanitary procedures
non alcoholic  3.2 Equipment and
concoctions machineries are used
in accordance with
manufacturer’s
specifications and
hygiene/safety
requirements
 3.3 Machineries and
equipment are
maintained in
accordance with
maintenance
schedule and
manufacturer’s
specifications
 3.4 Problems are
promptly identified,
reported to and acted
upon immediately
 Provide Basic Wine  Explain  1. Explain different  Self-paced  Written
Service different types types of wines to instruction examination
of wines to customer  Modular  Practical
customer  1.1 Wine list is  Lecture demonstration
 Recommend presented to  Demonstration  Oral
appropriate customer in  Film viewing Examination
wine and food accordance with  Role Play
combinations industry and/or
to customers enterprise
established service
procedures.
 1.2 Appropriate
wine types, names,
characteristic, origin
and or regions are
explained to guest
 1.3 Proper wine
making process and
storage are
explained to
customer, when
necessary
 1.4 Appropriate
wine labels and
terminologies are
properly interpreted
 1.5 Customers are
assisted in selecting
wine according to
his/her taste
 2. Recommend
appropriate wine and
food combinations
to customers
 2.1 Compatible wine
and food
combinations are
recommended based
on customer's
preferences
 2.2 Appropriate
wine for special
occasions are
recommended based
on customer's needs
 2.3 Special/featured
wines of the month
are recommended in
accordance with
enterprise policy
 Prepare wine  3. Prepare wine,  Self-paced  Written
glasses and glasses and instruction examination
accessories for accessories for  Modular  Practical
service service  Lecture demonstration
 Open and  3.1 Necessary order  Demonstration  Oral
serve wine slip is prepared  Film viewing Examination
 Check wine for according to  Role Play
faults establishment's
procedures
 3.2 Wine is carefully
taken out from the
cellar/storage
 3.3 Wine is
presented to the
customer according
to established
industry wine
service procedures
 3.4 Appropriate
glassware is set up
according to
established industry
service and hygienic
practices
 3.5 Appropriate
wine service
accessories are
prepared
 4. Open and serve
wine
 4.1 Customer is
queried as when to
open the wine
 4.2 Wine bottle is
opened according to
industry standard
opening procedures
 4.3 Small amount of
wine is poured to the
glass for guest’s
tasting and approval
 4.4 Sensory
evaluation of wine is
performed, if
necessary
 4.5 Faulty wine is
 replaced with new
one should the guest
disapproved its taste
 4.6 Wine is served
to the guest
according to
established industry
service procedures
 4.7 Multiple wine
service sequence is
applied according to
established industry
service procedures,
when necessary
 4.8 Customers' glass
is refilled, when
necessary
 4.9 Additional wine
order is inquired
politely from the
host, when needed
 4.10 Used and
empty glasses are
cleared according to
sanitary and safety
procedures.
 5. Check wine for
faults
 5.1 Cork is inspected
for any faults
 5.2 Wine is
examined for clarity
and limpidity
 5.3 Wine is smelled
for any possible
fault
 5.4 Sensory
evaluation of wine is
performed, if
necessary
 5.5 Small amount of
wine is tasted to
identify other fault
 5.6 Basic faults of
wine are recognized
and reported
 Prepare Espresso  Set up and  1. Set up and  Lecture/  Written exercise/
prepare prepare machine and discussion  Practical test
machine and equipment  Demonstration  Oral questioning
equipment  1.1 Cups are pre-  Hands-on  Observation
 Dose and tamp heated in accordance  Video viewing
coffee with enterprise  Picture/photos/
 Extract standards. drawings
espresso  1.2 Portafilter is
wiped clean and dry
before dosing.
 1.3 Grind of coffee
is checked.
 1.4 Enough coffee is
ground for the shot
of espresso
 1.5 Drip tray is
cleaned and dried.
 1.6 Rags are
prepared and used
properly.
 2. Dose and Tamp
Coffee
 2.1 The appropriate
amount of ground
coffee is dosed in
the portafilter.
 2.2 Appropriate
amount of pressure
is applied to tamp
the ground beans
 2.3 Ground coffee is
tamped evenly.
 2.4 Portafilter sides
and spouts are wiped
and cleaned before
inserting to the brew
head
 2.5 Spillage and
wastage of ground
beans are minimized
during dosing and
grinding.
 3. Extract espresso
 3.1 Group head is
flushed before
 inserting the
portafilter
 3.2 Porta filter is
inserted and coffee
is brewed
immediately
 3.3 Volume of
espresso is checked
 3.4 Extraction time
of shot is monitored.
 3.5 Crema of shot is
inspected.
 3.6 Espresso is
served or used in a
beverage
immediately
 Texture Milk  Prepare milk  1. Prepare milk and  Lecture/  Practical
and equipment equipment  discussion test/simulation
 Foam milk  1.1 Milk is chilled in  Demonstration  Observation
 Texture milk accordance to  Hands-on/  Oral questioning
appropriate  Practice  Portfolio
temperature. sessions
 1.2 Adequate  Video viewing
amount of milk is  Picture/photos/
measured according drawings
to the kind of drink
to be prepared.
 1.3 Correct (size of )
steaming pitcher is
selected in
accordance with
enterprise standards
 1.4 Steaming pitcher
is chilled in
accordance to
appropriate
temperature.
 1.5 Steam wand is
flushed to remove
condensed water.
 1.6 Steam wand is
wiped before
steaming.
 1.7 Rags for the
steam wand are kept
clean and moist
 2. Foam milk
 2.1 Steam wand is
positioned at the
right depth of the
milk.
 2.2 Full steam is
applied when
introducing air into
the milk.
 2.3 The sound of air
being drawn into the
milk is
judged/evaluated
thru the hissing
sound.
 2.4 Milk is stretched
according to the
desired volume of
foam.
 2.5 Milk is
converted into micro
foam.
 3. Steam milk
 3.1 Steam wand is
angled as
appropriate to create
a whirlpool effect.
 3.2 Milk is spun to
achieve the desired
consistency.
 3.3 Milk is steamed
at the ideal
temperature for
immediate
consumption.
 3.4 Steam wand is
shut off some 5
degrees before the
desired temperature.
 3.5 Steam wand is
flushed and wiped
after steaming.
 3.6 Big bubbles are
removed by swirling
and knocking the
pitcher on the
 counter.

 Prepare And Serve  Take orders of  1. Take orders of  Lecture/  Written test
Coffee Beverages guests guests discussion  Practical
 Prepare  1.1 Orders are taken  Demonstration test/simulation
espresso based and verified with  Hands-on/  Observation
beverages guests or dining  Practice  Oral questioning
 Prepare and service crew. sessions  Portfolio
serve brewed  1.2  Video viewing
coffee Recommendations  Picture/photos/
are offered to the drawings
guest on selection of
coffee beverages.
 1.3 General
information about
the coffee beans are
provided to guests
 1.4 Mise-en-place
for coffee service is
completed according
to establishment’s
standards and
procedures.
 2. Prepare espresso-
based beverages
 2.1 Hot and cold
espresso-based
beverages are
prepared according
to standard recipes
of the establishments
 2.2 Only
good/perfect shots of
espresso are served
or used in the
beverages.
 2.3 Appropriate
cups/glasses and
accessories are
selected according to
the beverage
ordered.
 2.4 Espresso
beverages are served
immediately.
 3. Prepare and serve
 brewed coffee
 3.1 Brewed coffee is
prepared according
to the brewing
method desired by
the guest.
 3.2 Coffee is brewed
according to ideal
brewing time of the
method
 3.3 Coffee beans are
weighed or
measured according
to brewing method.
 3.4 Brewed coffee is
served immediately.
ENG 104     

Philippine
and World
Literature

SS102     

Philippine
History

SS103     
Life and
Works of
Rizal
HUM101     

Humanities
(Art
Appreciation)

P.E. 104     

Team
Sports

TGY101     

Entrepren
eurship