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Course Description:

This curriculum guide on Bartending National Certificate II (NC II) is designed for students to develop their knowledge, skills and attitude required in effective bar and beverage
services. It reflects the role of a “bartender” and/or a utility/back and may be part of the role of a bar attendant. It covers four core competencies namely: 1) cleaning bar
areas, 2) operating bar, 3) preparing and mixing cocktails and non-alcoholic concoctions, and 4) providing basic wine services. The preliminaries of this specialization course
include the following: 1) explaining the core concepts in bartending; 2) discussing the relevance of the course; and 3) exploring the opportunities for a bartender as a career.

Entry Requirements: Enrollees of this course/ specialization must pass the medical examination. Age must be 18 years and above.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Introduction The learner demonstrates The learner independently 1. Explain the basic concepts in bartending.
1. Basic concepts in Bartending an understanding of basic demonstrates common 2. Discuss the relevance of the course.
2. Relevance of the course concepts and theories in competencies in Bartending as 3. Explore opportunities for Bartending as a
3. Career opportunities Bartending. prescribed in TESDA Training career.
Regulation.
PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)

1. Assessment of Personal The learner demonstrates The learner recognizes his/her LO 1. Recognize PECS needed in
Entrepreneurial Competencies an understanding one’s PECS and prepares an activity Bartending.
and Skills (PECS) vis-à-vis a PECS. plan that aligns with that of a 1.1 Assess one’s PECS; characteristics,
practicing practitioner/entrepreneur lifestyle, skills, traits.
entrepreneur/employee: in Bartending. 1.2 Compare one’s PECS with those of an
1.1 Characteristics entrepreneur.
1.2 Lifestyle
1.3 Skills
1.4 Traits
2. Analysis of PECS in relation to
an entrepreneur

ENVIRONMENT AND MARKET (EM)

SWOT analysis The learner demonstrates The learner creates a business LO 1. Generate a business idea that
1. Key concepts in environment and an understanding idea based on the analysis of relates with a career choice in
market environment and market environment and market in Bartending.
2. Differentiation of products, in bartending Bartending. 1.1 Discuss SWOT analysis.
services, customers and their 1.2 Generate a business idea based on the
buying habits swot analysis.
3. Competitions in the market

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
COMMON COMPETENCIES
LESSON 1: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE (DUI)

 Industry information sources: The learner demonstrates The learner independently LO 1. Seek information on the industry.
- media an understanding of performs developing and 1.1 Identify and access sources of information
- reference book concepts and underlying updating industry knowledge on the industry.
- libraries principles in developing based on industry standards. 1.2 Obtain information to assist effective work
- union and updating industry performance in line with job requirements.
- industry association knowledge. 1.3 Access and update specific information on
- internet sector of work.
- personal observation 1.4 Apply industry information correctly to
 Different sectors of the industry day-to-day work activities.
and services available
 Trade unions environmental
issues and requirements

 Time management LO 2. Update industry knowledge


 Ready skills needed to access 2.1 Use informal and/or formal research to
industry information update general knowledge of the industry.
 Basic competency skills needed 2.2 Share updated knowledge with customers
to access the internet and colleagues as appropriate and
incorporated into day-to-day working
activities.

LESSON 2: OBSERVING WORKPLACE HYGIENE PROCEDURES (OWH)

 Hygiene procedures The learner demonstrates The learner independently LO 1. Follow hygiene procedures.
- safe and hygienic handling of an understanding of performs observing workplace 1.1 Implement workplace hygiene procedures
food and beverage concepts and underlying hygiene procedures based on in line with enterprise and legal
- regular hand washing principles in observing industry standards. requirements.
- correct food storage workplace hygiene 1.2 Carry out handling and storage of items in
- appropriate and clean clothing procedures. line with enterprise and legal
- avoidance of cross- requirements.
contamination
- safe handling disposal of linen
and laundry
- appropriate handling and

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
disposal of garbage
- cleaning and sanitizing
procedures
- personal hygiene
 Overview of legislation and
regulation in relation to food
handling, personal and general
hygiene

 Hygiene Risks: LO 2. Identify and prevent hygiene risks


- bacterial and other 1.5 Identify potential hygiene risks in line with
contamination arising from enterprise procedures.
poor handling of food 1.6 Take action to minimize and remove risks
- inappropriate storage of foods within scope of individual responsibility of
- storage at incorrect enterprise/legal requirements.
temperatures 1.7 Report hygiene risks beyond the control of
- foods left uncovered individual staff members to the
- poor personal hygiene appropriate person for follow up.
practices
- poor work practices
 cleaning
 housekeeping
 food handling
 vermin
 airborne dust
- cross-contamination through
cleaning inappropriate
cleaning practices
- inappropriate handling of
potentially infectious linen
- contaminated wastes such as
blood and body secretions
- disposal of garbage and
contaminated or potentially
contaminated wastes
 Policies and procedures in
preventing hygiene risk
 Major causes of contamination
and cross-infection

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
LESSON 3: PERFORMING COMPUTER OPERATIONS (PCO)

 Hardware and peripheral devices The learner demonstrates The learner independently LO 1. Plan and prepare for task to be
 Software an understanding of performs computer operations undertaken.
 OHS guidelines concepts and underlying based on industry standards. 1.1 Determine requirements of task.
principles in performing 1.2 Select appropriate hardware and software
computer operations. according to task assigned and required
outcome.
1.3 Plan task to ensure OH & S guidelines and
procedures.

 Computer program and LO 2. Input data into computer.


application 1.3 Enter data into the computer using
 Storage media appropriate program/application in
 Ergonomic guidelines accordance with company procedures.
1.4 Check and save accuracy of information
and save in accordance with standard
operating procedures.
1.5 Store Input data in storage media
according to requirements.
1.6 Perform work within ergonomic guidelines.

 Basic ergonomics of keyboard LO 3. Access information using computer.


and computer use 3.1 Select correct program/application based
 Main types of computers and on job requirements.
basic features of different 3.2 Access program/application containing the
operating systems information required according to
 Main parts of a computer company procedures.
 Storage devices and basic 3.3 Navigate desktop icons correctly.
categories of memory 3.4 Perform keyboard techniques out in line
 Relevant types of software with OH & S requirements for safe use of
 General security keyboards.
 Viruses
 OHS principles and
responsibilities
 Calculating computer capacity

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

 Computer software and LO 4. Produce/output data using


commands computer system.
 Computer program and 4.1 Process entered data using appropriate
application software commands.
 Hardware and peripheral devices 4.2 Print- out data as required using computer
hardware/peripheral devices in accordance
with standard operating procedures.
4.3 Transfer files and data between compatible
systems using computer software,
hardware/ peripheral devices in accordance
with standard operating procedures.

 Maintenance and replacement of LO 5. Maintain computer equipment and


consumables systems.
 Creating more spaces in the hard 5.1 Implement systems for cleaning, minor
disk maintenance and replacement of
 Reviewing programs consumables.
 Deleting unwanted files 5.2 Execute procedures for ensuring security
 Backing up files of data, including regular back-ups and
 Checking hard drive for errors virus checks in accordance with standard
 Using up to date anti-virus operating procedures.
programs 5.3 Apply basic file maintenance procedures in
 Cleaning dust from internal and line with the standard operating
external surfaces procedures.

LESSON 4: PERFORMING WORKPLACE AND SAFETY PRACTICES (PWS)

 Health, safety and security The learner demonstrates The learner independently LO 1. Follow workplace procedures for
procedures an understanding of performs workplace and safety health, safety and security practices.
 Breaches of procedure concepts and underlying practices based on industry 1.1 Follow correct health, safety and security
 Communication principles in performing standards. procedures in line with legislation,
- Interactive communication workplace and safety regulations and enterprise procedures.
with others practices. 1.2 Identify and report breaches of health,
- Interpersonal skills safety and security procedures and
- Good working attitude reported in line with enterprise procedure.
- ability to work quietly; with 1.3 Report suspicious behavior or unusual
cooperation; patience, occurrence in line with enterprise.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
carefulness, cleanliness and
aesthetic values
- Ability to focus on task at
hand

 Systems, processes and LO 2. Deal with emergency situations.


operations 2.1 Recognize and respond to emergency and
- Workplace health, safety and potential emergency situations and take
security procedures appropriate action within individual’s
- Emergency procedures scope of responsibility.
- Personal presentation 2.2 Follow emergency procedures in line with
 Safety practices enterprise procedures.
 Proper disposal of garbage 2.3 Respond to emergency situations.
 Practice safety measures 2.4 Report details of emergency situations in
 5S implementation line with enterprise procedures.

 Safe personal standards LO 3. Maintain safe personal presentation


standards.
3.1 Identify and follow safe personal
standards in line with enterprise
requirements.

LESSON 5: PROVIDING EFFECTIVE CUSTOMER SERVICE (PEC)

 Effective communication skills The learner demonstrates The learner independently LO 1. Greet customer.
 Non-verbal communication – an understanding of performs providing effective 1.1 Greet guests in line with enterprise
body language concepts and underlying customer service based on procedure.
 Good time management principles in providing industry standards. 1.2 Use appropriate verbal and non-verbal
effective customer service. communications to the given situation.
1.3 Observe non- verbal communication
responding to customer.
1.4 Demonstrate sensitivity to cultural and
social differences.

 Ability to work calmly and LO 2. Identify customer needs.


unobtrusively effectively 2.1 Use appropriate interpersonal skills to
 Ability to handle telephone identify accurately customer needs.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
inquiries and conversations 2.2 Assess customer needs for urgency and
identify priority for service delivery.
2.3 Provide information to customers.
2.4 Identify personal limitation and seek
appropriate assistance from supervisors in
addressing customer needs.

 Correct procedure in handling LO 3. Deliver service to customer.


telephone inquiries 3.1 Attend customer needs in line with
 Proper way of handling enterprise procedure.
complaints 3.2 Maintain appropriate rapport with
customer to enable high quality service
delivery.
3.3 Take opportunity to enhance the quality of
service and products.

 Applied company rules and LO 4. Handle queries through telephone,


standards fax machine, internet and email.
 Applied telephone ethics 4.1 Use telephone, computer, fax machine,
 Applied correct procedure in internet to determine customer
using telephone, fax machine, requirements.
internet 4.2 Record queries/ information in line with
 Handled customer complaints enterprise procedure.
4.3 Act correctly on queries in line with
enterprise procedure.

 Correct procedure in handling LO 5. Handle complaints, evaluation and


telephone inquiries recommendations.
 Proper way of handling 5.1 Greet guests with a smile and eye-to-eye
complaints contact.
5.2 Take responsibility in resolving the
complaint.
5.3 Establish and agree nature and details of
complaint with the customer.
5.4 Take appropriate action to resolve the
complaint to the customer’s satisfaction
wherever possible.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
CORE COMPETENCIES
LESSON 6: CLEANING BAR AREAS (CBA)

 Classification of bar surfaces and The learner demonstrates The learner independently LO 1. Clean bar, equipment and tools.
equipment an understanding of performs cleaning bar areas 1.1 Clean bar surfaces and equipment in
 Identification of cleaning concepts and underlying based on industry standards. accordance with industry standard and
equipment, tools and chemicals principles in cleaning bar hygiene regulations.
 Logical and efficient work flow areas. 1.2 Check working condition of equipment in
 Preparation of material inventory, accordance with manufacturer’s manual
breakage report and damage and instructions.
report according to policy 1.3 Check conditions of utensils and glassware
procedures for dirt and damages.
 Hazard Analysis and Critical 1.4 Dispose safely broken, cracked items and
Control Points (HACCP)/ other waste in accordance with
Occupational Safety and Health environmental considerations.
Standards (OSHS) 1.5 Prepare supply inventory reports in
accordance with establishment’s policy
procedures.
1.6 Accomplish closing up procedures of
glassware and other equipment based on
establishment’s standards.

 Identify bar public areas LO 2. Clean and maintain public areas.


- bar areas 2.1 Clean and maintain identified public areas
- restaurant area promptly in accordance with
- function areas establishment’s standards.
- gaming areas 2.2 Remove empty and unwanted glasses on
 Bussing procedures a regular basis with minimum disruption to
customers.
2.3 Clean tables and service counter
hygienically in accordance with
enterprise’s requirements and standards.
2.4 Maintain adherence to customer service
through courteous interaction with a
customer and in accordance with industry
and/or enterprise’s standards.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
LESSON 7: OPERATING THE BAR (OTB)

 Different types of bar and bar The learner demonstrates The learner independently LO 1. Prepare the bar for services.
service an understanding of operates a bar based on 1.1 Identify basic parts of the bar in
 Parts of a bar concepts and underlying Industry Standards. accordance with service operation
 Proper display of different principles in operating a requirements.
classification of alcoholic and bar. 1.2 Set up properly bar display and work area
non-alcoholic beverages in accordance with establishment’s
 Proper preparation and checking requirements and bar service style.
of different types of bar tools and 1.3 Check and re-stock bar products and
equipment materials in accordance with industry
 Care and use of bar tools and and/or enterprise’s is policy and
equipment procedures.
 Preparation of proper garnish 1.4 Prepare appropriate kind of decorations,
styles, condiments, accessories coasters, edible and non-edible garnishes
and ice supplies in accordance with establishment’s
 Preparation of adequate supplies requirements.
of bar products and materials 1.5 Store all items in accordance with storing
 Identification and proper procedures and techniques.
segregation of different types of 1.6 Ensure availability of bar products and
glasses materials in accordance with
 Procedures and techniques in establishment’s policy and procedures.
storing alcoholic and non- 1.7 Check necessary bar tools, equipment and
alcoholic beverage/concoctions utensils and readiness for service
operation.

 Beverage classification: Origins, LO 2. Take drink orders.


nature and characteristics of the 2.1 Check products and brand preferences
different alcoholic beverages with the customer courteously.
 Brand variety of beverage 2.2 Recommend selection of drinks to
products customers whenever necessary in
 Proper order taking procedures accordance with establishment’s policy
and policies and procedures.
 Overview of commonly requested 2.3 Identify specific customer preferences in
drinks accordance with orders taken.
 Suggestive selling technique 2.4 Promptly recap customer’s order in
accordance with enterprise’s service
standard policies.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

 Preparation and serving LO 3. Serve drinks.


techniques for different types of 3.1 Serve ordered drinks promptly and
alcoholic and non-alcoholic courteously in accordance with customer’s
beverage preferences using required glassware and
 Waste minimization and garnishes.
environmental considerations 3.2 Prepare and serve alcoholic and non-
 Proper checking of beverage alcoholic beverages according to
quality for service customer’s preferences.
 Use of necessary accessories for 3.3 Minimize waste and spillage.
serving drinks 3.4 Ensure beverage quality during service
 Proper and safety handling of and corrections are made if necessary.
glasses 3.5 Report beverage and service issues to the
appropriate person in accordance with
establishment’s policy.
3.6 Provide tray service when appropriate in
accordance with establishment’s
procedures.
3.7 Observe proper handling of glassware at
all times.
3.8 Attend promptly and safely to any
unexpected situations in accordance with
establishment’s policy.

 Factors that affect intoxication LO 4. Identify and deal with customer


 Proper ways and means in affected with alcohol.
dealing with an intoxicated 4.1 Practice responsible service of alcohol in
person accordance with relevant legislations and
 Different signs of intoxication and licensing requirements.
remedies 4.2 Identify indicators of an intoxicated
 Role and responsibility of person.
bartender in serving alcohol 4.3 Recognize behavioral warning signs of
 Awareness of average Blood intoxication.
Alcohol Concentration in a 4.4 Monitor behavioral warning signs of
person’s body structure intoxication.
4.5 Deal courteously and promptly with
intoxicated persons in accordance with the
establishment’s service policy and

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
guidelines.
4.6 Refuse servicing of alcoholic beverage in a
diplomatic and suitable manner.
4.7 Offer appropriate food and non-alcoholic
beverages to intoxicated persons.
4.8 Record intoxicated customer’s
misdemeanor in appropriate record book
for future guest service reference.

 Preparing proper inventory LO 5. Maintain proper bar operation


procedures control procedures.
 Bar operation control system and 5.1 Perform opening and ending inventory
procedures according to enterprise’s prescribed form
 POS system and procedures and operating procedures.
 Use of control system forms 5.2 Check and take order slip according to
 Proper recording of order count enterprise’s operating policy.
 Proper par stock level system 5.3 Observe POS system procedures according
to enterprise’s standard policy, when
necessary.
5.4 Record order count in accordance with the
enterprise’s standard form and policy.
5.5 Use appropriate control system forms,
when necessary.
5.6 Maintain proper par stock level at all
times.
5.7 Perform replenishment of consumed
items.

 Standard operating procedures in LO 6. Close/turn over bar operations.


closing/turning over the bar 6.1 Close beverage display and set-up of bar
operations area and clean in accordance with
 Preparing and filling out establishment’s procedures.
appropriate forms: 6.2 Apply hygienically storage at
- different requisition form recommended temperature to all left-over
- spillage garnishes suitable for next-day operations.
- order forms 6.3 Keep the materials, tools and glasses in
 Proper safekeeping of supplies proper cabinets.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
and materials, glasses and tools 6.4 Check stocks in accordance with
 Proper and hygienic storing of establishment’s procedures.
left-over garnishes and bar 6.5 Replenish stocks in accordance with
munchies Establishment’s procedures.
 Proper shutting down procedures 6.6 Shut down appropriate equipment in
of different equipment accordance with establishment’s safety
 Proper turn-over procedures of procedures and manufacturer’s
bar operations to the next shifts instructions.
6.7 Maintain bar set-up and stocks for the
next shift of service.
6.8 Ensure that equipment and glasses are in
the correct place whenever necessary.
6.9 Turn-over of bar operations to the next
shifts in accordance with enterprise’s
procedures.

LESSON 8: PREPARING AND MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS (CNC)

 Proper identification of The learner demonstrates The learner independently LO 1. Prepare and mix a range of
classification of Alcoholic and an understanding of prepares and mixes cocktails cocktails.
non-alcoholic ingredients of concepts and underlying and non-alcoholic concoctions 1.1 Determine the classification of alcoholic
cocktails principles in preparing and based on industry standards. beverages according to ingredient’s use,
 Proper utilization of different mixing cocktails and non- processes and characteristics.
types of cocktail mixing tools and alcoholic concoctions. 1.2 Identify non-alcoholic beverage and
equipment mixers uses as modifiers in accordance
 Proper use of glassware required with the flavoring ingredients and process
for different types of cocktails forms.
 Application of proper mixing 1.3 Use different types of bar tools and
methods and procedures equipment in preparing and mixing a
 Recipes of popular international range of cocktails in accordance with
standard mixed drinks manufacturer’s manual and instruction.
 Use of necessary garnish, edible 1.4 Handle different types of glasses required
and non-edible fruits and for different types of cocktails in
vegetables for certain cocktails accordance with establishment’s standard
 Proper utilization of ice supplies and sanitary practices.
in different mixing methods in 1.5 Use ice supplies according to hygiene and
preparing a range of cocktails sanitary practices.
 Proper mixing of properly 1.6 Apply appropriate mixing methods and
different cocktail categories and procedures based on international

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
special drink concoctions standards.
 Proper use of mechanical 1.7 Prepare and use necessary garnish, edible
equipment in cocktail mixing and non-edible fruits and vegetables
 Practice of occupational health based on cocktail presentation.
and sanitary practices in mixing 1.8 Identify different categories of cocktails
cocktails according to international standards.
1.9 Mix cocktail recipes according to
international standards and customer
preferences.
1.10 Prepare specialty drink concoctions in
accordance with establishment’s recipe
and service procedures.
1.11 Mix specialty drink concoction in
accordance with establishment’s recipe
and service procedures.
1.12 Utilize appropriate product substitutes for
out-of-stock liquor ingredients based on
appropriate product standards.
1.13 Observe occupational health and sanitary
practices in mixing cocktails according to
establishment’s standard procedures.
1.14 Observe safety practices in using
mechanical equipment according to
manufacturer’s guidelines.

 Different types of non-alcoholic LO 2. Prepare and mix a variety of non-


beverage, including flavored alcoholic concoctions.
syrups and other forms 2.1 Identify non-alcoholic beverages in
 Use of different types of edible accordance with industry’s standard
fruits and vegetables used in classification.
mixing non-alcoholic cocktails 2.2 Identify modifiers in flavored syrups and
 Recipes of popular international other forms in accordance with ingredients
standard non-alcoholic drinks used and processes.
 Proper use of types of glasses in 2.3 Determine edible fruits and vegetables
preparing and mixing a variety of used in mixing non-alcoholic cocktails
non-alcoholic drinks according to establishment’s standards.
 Proper utilization of ice supplies 2.4 Prepare edible fruits and vegetables used
in different mixing methods in in mixing non-alcoholic cocktails according

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
preparing non-alcoholic drinks to establishment’s standards.
 Proper use of mechanical 2.5 Prepare ingredients, equipment, and tools
equipment in mixing a variety of prior to service.
non-alcoholic concoctions 2.6 Identify appropriate name and style of
 Occupational health and sanitary non-alcoholic drinks in accordance with
practices in mixing non-alcoholic customer’s request.
drinks 2.7 Select and mix correct ingredients in
accordance with the establishment’s
service practices.
2.8 Prepare drinks appropriately in accordance
with standard recipe and required time
frame.
2.9 Use correct glasses in preparing and
mixing a variety of non-alcoholic drinks.
2.10 Use appropriate garnish in preparing and
mixing a variety of non-alcoholic drinks.
2.11 Observe occupational health and sanitary
practices in mixing non-alcoholic drinks
according to establishment are operating
procedures.
2.12 Observe safety practices in using
mechanical equipment according to
manufacturer’s guidelines.
 Maintenance of machinery LO 3. Use, clean and maintain bar tools,
 Procedures in cleaning bar tools, equipment and machinery for mixing
equipment and machinery cocktails and non-alcoholic concoctions.
3.1 Clean bar tools immediately after using in
accordance with the establishment safety
and sanitary procedures.
3.2 Use equipment and machinery in
accordance with manufacturer’s
specifications and hygiene/safety
requirements.
3.3 Maintain machinery and equipment in
accordance with maintenance schedule
and manufacturer’s specifications.
3.4 Identify and report problem on machinery
used in mixing cocktail and non-alcoholic
concoctions.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
LESSON 9: PROVIDING BASIC WINE SERVICE (BWS)

 Structure, history, health benefit The learner demonstrates The learner independently LO 1. Explain different types of wines to
and trends related to wines an understanding of provides basic wine service customer.
 Characteristics of wines concepts and underlying based on industry standards. 1.1 Present wine list to customer in
 Different wine types and their principles in providing accordance with the enterprise’s
styles basic wine service. established service procedures.
 Impact of the wine production 1.2 Explain proper wine types, styles, origin
techniques on the style and taste and/ or regions, viticulture (growing of
of wine wine) and signification (wine production)
 Key structural components of to guest.
wine: 1.3 Interpret appropriate wine labels and
- Alcohol terminologies properly.
- Tannin
- Acid
- Sugar
- Fruit flavor
 Factors affecting the style and
quality of wine
 Label terminologies and
presentation
 Wine producing countries and
regional variation
 Principal grape varieties used in
the production of different wine
types
 Applicable wine classifications
that govern production in the old
and new world wine countries
 Variations in wine production
methods/techniques
- White wine processes
- Red wine processes
- Rose wine
- Sparkling wines
- Fortified wines
- Aromatized wine
 Wine terminologies

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 Guidelines for successful wine LO 2. Recommend appropriate wine and


and food matching food combinations to customers.
 Commonly known food and wine 2.1 Recommend compatible wine and food
marriages combinations based on customer’s
 Interaction of primary flavors of preferences.
food and wine 2.2 Recommend appropriate wine for special
 Wines for seasons and social occasions based on customer’s needs.
occasions 2.3 Recommend special/featured wines of the
 Wine pairing and selling month in accordance with enterprise’s
techniques policy.

 Use of appropriate wine service LO 3. Prepare wine, glasses and


accessories accessories for service.
 Appropriate glassware for types 3.1 Prepare necessary order slip according to
of wine establishment’s procedures.
 Proper handling of wine 3.2 Take out wine carefully from the
 Presentation of wine to customer cellar/storage.
3.3 Present wine to the customer according to
established industry wine service
procedures.
3.4 Set up appropriate glassware according to
established industry service and hygienic
practices.
3.5 Prepare appropriate wine service
accessories.

 Application of proper procedures LO 4. Open and serve wine.


in presentation and opening wine 4.1 Offer opening of wine to customer.
 Utilization the proper wine 4.2 Open wine bottle according to industry
service procedure to guest and standard procedures.
pouring style 4.3 Pour small amount of wine into the glass
 Specialized wine sensory for guest’s tasting and approval.
evaluation techniques 4.4 Perform sensory evaluation of wine.
 Application of multiple wine 4.5 Replace faulty wine with new one if the
service sequence and guest disapproves its taste.
procedures, when necessary 4.6 Serve wine to the guest according to
established industry service procedures.

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4.7 Apply multiple wine service sequence
according to established industry service
procedures.
4.8 Refill customer’s glass when necessary.
4.9 Inquire additional wine order politely from
the host.
4.10 Clear used and empty glasses according
to sanitary and safety procedures.

 Wines’ quality, analysis and LO 5. Check wine for faults.


diagnosis of wine faults and 5.1 Inspect cork for any faults.
impairments 5.2 Examine wine for clarity and limpidity.
 Wine sensory evaluation 5.3 Smell wine for any possible fault.
techniques 5.4 Taste small amount of wine to identify
other faults.
5.5 Recognize basic faults of the wine.
5.6 Report basic faults of the wine.

ELECTIVE COMPETENCIES (Student may choose one)


LESSON 10: PREPARING ESPRESSO

 Types of coffee ground The learner demonstrates The learner independently LO 1. Set up and prepare machine and
 Parts of the espresso machine an understanding of prepares espresso based on equipment.
 Calibrating grinder concepts and underlying industry standards. 1.1 Pre-heat cups in accordance with
 Uses of rags principles in preparing enterprise’s standards.
- portafilter espresso. 1.2 Wipe portafilter clean and dry before
- steam wand dosing.
- drip tray 1.3 Check ground coffee for the shot of
- cups espresso.
 Amount of ground coffee for type 1.4 Clean and dry drip tray.
of shot of espresso 1.5 Prepare and use rags properly.

 Dosing procedures LO 2. Dose and tamp coffee.


 Tamping procedures 2.1 Dose the appropriate amount of ground
coffee in the portafilter.
2.2 Apply appropriate amount of pressure to
tamp the ground beans.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
2.3 Tamp ground coffee evenly.
2.4 Clean portafilter sides and spouts before
inserting to the brew head.
2.5 Minimize spillage and wastage of ground
beans during dosing and grinding.

 Extracting a perfect shot of LO 3. Extract espresso.


espresso 3.1 Flush group head before inserting the
 Elements of good espresso portafilter.
 Evaluating/tasting espresso 3.2 Insert portafilter and brew coffee
immediately.
3.3 Check volume of espresso.
3.4 Monitor extraction time of shot.
3.5 Inspect crema of espresso.
3.6 Serve espresso immediately.

LESSON 11: TEXTURING MILK (TXM)

 Types and chemistry of milk The learner demonstrates The learner independently LO 1. Prepare milk and equipment.
 Appropriate temperature in an understanding of textures milk based on industry 1.1 Chill milk in accordance with appropriate
chilling milks concepts and underlying standards. temperature.
 Different kinds of milk principles in texturing 1.2 Measure adequate amount of milk
measurement according to the milk. according to the kind of drink to be
kind of drink to be prepared prepared.
 Different sizes of steaming 1.3 Select correct (size of) steaming pitcher
pitchers according to the kind of drink to be
 Proper use of steam wand prepared.
1.4 Flush steam wand to remove condensed
water.
1.5 Wipe steam wand before steaming.
1.6 Keep rags for the steam wand clean and
moist.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

 Foaming milk procedures LO 2. Foam the milk.


 Principles in foaming and 2.1 Position steam wand at the right depth of
steaming milk the milk.
 Correct volume of foam milk 2.2 Apply full steam when introducing air into
the milk.
2.3 Evaluate the sound of air being drawn into
the milk through the hissing sound.
2.4 Stretch milk according to the desired
volume of foam.
2.5 Convert milk into micro foam.

 Steaming milk procedures LO 3. Steam the milk.


 Texturing milk procedures 3.1 Angle steam wand appropriately to create
 Ideal temperature of steam milk a whirlpool effect.
3.2 Spin milk to achieve the desired
consistency.
3.3 Steam milk at the ideal temperature for
immediate consumption.
3.4 Shut off steam wand some 5 degrees
before the desired temperature.
3.5 Flush steam wand and wipe after
steaming.
3.6 Remove big bubbles by swirling and
knocking the pitcher on the counter.

LESSON 12: PREPARING AND SERVING COFFEE BEVERAGES (SCB)

 Taking coffee order The learner demonstrates The learner independently LO 1. Take orders of guests.
 Selection of coffee beverages an understanding of prepares and serves coffee 1.1 Take and verify orders with guests or
 Varieties of coffee concepts and underlying beverages based on industry dining service crew.
 Coffee bean information principles in preparing and standards. 1.2 Offer recommendations to the guest on
 Coffee service serving coffee beverages. selection of coffee beverages.
1.3 Provide general information about the
coffee beans to guests.
1.4 Complete mise-en-place for coffee service
according to establishment’s standards
and procedures.

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

 Standard recipes of hot and cold LO 2. Prepare espresso-based beverages.


espresso-based beverages 2.1 Prepare hot and cold espresso-based
 Hot and cold espresso beverages beverages according to standard recipes
- Hot of the establishment.
 Espresso 2.2 Serve or use good/perfect shots of
 Americano espresso in the beverages.
 Cappuccino 2.3 Select appropriate cups/glasses and
 Café Latte accessories according to the beverage
 Café Mocha ordered.
- Cold 2.4 Serve espresso beverages immediately.
 Mocha Frappe
 Ice Café Latte
 Ice Café Mocha
 Pulling a good shot of espresso
 Accessories/glasses used in
serving espresso beverages
 Serving espresso beverages

 Different brewing methods LO 3. Prepare and serve brewed coffee.


- French Press/Plunger 3.1 Prepare brewed coffee according to the
- Syphon brewing method desired by the guest.
- Pour over 3.2 Brew coffee according to ideal brewing
 Essentials of good brewing time of the method.
 Brewing coffee using different 3.3 Weigh or measure coffee beans according
coffee makers to brewing method.
 Proper way of serving brewed 3.4 Serve brewed coffee immediately.
coffee

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RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES

BAR TOOLS  Steaming pitcher(3 sizes) ALCOHOLIC BEVERAGES  Lecture  Written Examination
 Heavy-based glass jigger  Thermometer  Scotch (blended)whisky –  Demonstration  Interview/Oral Questioning
 Double-edged stainless  Ice bin standard brands  Self-paced learning /Modular  Performance Test
jigger  Speed rail / rack (Speed - premium brands Instruction  Individual/Group Report
 Three-in-one stainless Wheel) - super Premium (optional)  Group Discussion  Direct Observation (Hands-on-
cocktail shaker  Electric blender  Single malt whisky- any brand  Video presentation Activity)
 Boston shaker w/ mixing  Electric mixer  Pure malt whisky- any brand  Problem Solving/ Case Study
glass  Under bar refrigerator  Bourbon whiskey- standard  Practical application
 Fruit juicer / Squeezer (optional) brand  Reporting
 Bar spoon with relish  Multi-layered refrigerator - premium brand  On-the-job training
fork at other end  Wine chiller (optional)  Tennessy whiskey- standard  Industry Immersion
 Hawthorn strainer  Coffee maker /percolator brand  E-Learning
 Waiter’s friend cork  Electric glass brushes  Canadian whisky – standard
screw  Draft beer dispenser brand
 Wing type or different (mock) - premium brand
type of cork screw  Mechanical glass washer  Irish whiskey- any brand
 Speed pourer (optional)  Spanish brandy- any standard
 Bottle and can opener  Spill mat brand
 Canulator / Canulating  Rectangular or round  Brandy – any premium brand
knife (small) table, with chairs  Cognac VS / 3 star- any brand
 Ice bucket  Rectangular table for  Cognac VSOP- any brand –
 Ice scooper demonstration  Cognac XO (optional)- any
 Ice tong  Mock bar brand
 Chopping board  2 – Group (semi-  Armagnac- any brand
 Paring knife automatic commercial  Local brandy – any brand
 Muddler type espresso machine  2 different country brand
 Juice jugs (Color coded) or Single or 1-group brandy(optional)
– ‘Store and Pour’ semi-automatic  Gold Rum (5 yrs)- local brand
 Garnish dispenser (7 commercial type espresso
compartments) machine  White rum- local brand
 Cocktail / Bar tray  Doser grinder  Imported rum ( gold)- 2
 Wine bucket (with stand) (commercial type) different brands of
 Wine basket  French press  dark rum(e.g. myers)
 Wine stopper/resealer  Syphon  151 proof rum – any brand
 Glass-rimmer  Pourover/V60 Hand drip  Flavored rum- 3 variance (1
 Measuring cup  Moka pot/stove top bot.each)
 Decanter espresso maker  Vodka – Local brand –

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RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
 ½, & ¼, liter carafe  Automatic drip coffee imported brands(from 3
 4 oz. carafe maker different countries)
 Funnel  Table top stove; camping  flavored Vodka -3 variance –
 Water pitcher (stainless) stove  Tequila white / silver
 Bar caddy / Organizer  Knock box  Tequila Gold
 Coffee / Tea pot  Hand stopwatches  Gin- local brand
 Paper filter  imported brands (2 brands)
 Blind filter  Local lambanog brand
 Round bar trays  Local basi brand
 Milk carafe  Triple sec
 Blue curacao
GLASSES  Cointreau
 Old fashioned glass/ rock  Grand Marnier
glass (6-8oz.)  Crème de Cacao –brown and
 Hi-ball glass (8 –10 oz.) white
 Collins glass (10 –12 oz.)  Crème de Menthe – green and
 Zombie glass (12 –14 white
oz.)  Crème de Banane
 Brandy glass 12oz.& 16  Crème de Cassis
oz.  Kalhua
 Martini or Cocktail glass  Tia Maria (optional)
 Margarita glass  Gallano
 Champagne saucer glass  Amaretto
 Champagne tulip glass  Bailey’s Irish Cream
 Champagne flute glass  Malibu Rum
 Cordial / Pony glass  Tequila Rose
 Poco grande glass  Cherry Heering
 Breeze, squall &  Apricot brandy
hurricane glass  Peach Schnapps (or any
 Sherry / Port wine glass variance)
 Sour glass  Strawberry flavored liqueur
 Shot glass (1 and 2 oz.)  Campari bitter
 Footed beer glass (12  Angostura bitter
oz.)  Dry Vermouth
 Flair pilsner glass (12  Sweet Vermouth
oz.)  Dry Sherry
 Beer mugs (12 oz.)  Sweet / Cream Sherry
 White & red wine glass  Port Wine

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RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
 All purpose wine glass  Champagne- standard brand
 Footed rock glass  Sparkling wine –any brand
 Footed Hi-ball glass  Rose Wine
 Water goblet  Red White- Bordeaux,
 Irish coffee Burgundy, Australian, Italian,
glass(different shapes)  Californian, Chilean Red Wine
 Different fancy glasses  White wine- Bordeaux,
 Coffee cups and saucers Burgundy, Australian, Italian,
 Teaspoon  Californian, Chilean White Wine
 Coffee mugs  Local beer – light, strong, and
dark beer
 Stout / Ale (beer )
 Draft beer (optional)

NON-ALCOHOLIC
 Grenadine
 Simple / Sugar Syrup
 at least four different flavored
syrups
 Tonic water
 Soda water
 Ginger ale
 Ginger beer
 Cola (coke)
 7-up / Sprite
 Juices – orange, lime,
calamansi/lemon, pineapple,
 mango, guyabano juice (in
small can size)
 cranberry, apple and tomato
juice
 Evaporated milk
 Fresh milk
 Coffee, Tea
 Coffee beans (fresh roasted
whole)
 Whipped cream
 Coconut cream

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RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES

CONDIMENTS:
 Salt and pepper
 Hot sauce
 Worcestershire Sauce
 Nutmeg
 Fresh orange, lime, lemon, &
apple
 Fresh pineapple with crown
 Fresh green & ripe mango
 Fresh banana, 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

LEARNING MATERIALS
 Overhead projector with screen
 LCD projector
 Lap top / Desk top PC
 White board with eraser
 Whiteboard marker
 Easel stand
 Manila paper

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RESOURCES
METHODOLOGIES ASSESSMENT METHOD
TOOLS EQUIPMENT SUPPLIES
 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 bottles
 Flairing bottles
 4ft. x 16ft Rubber matting

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GLOSSARY

1. Aperitif - any drink taken before meals to improve one’s appetite


2. After dinner drink (cocktail) - mixed drinks that are basically sweet and/or creamy in taste and are usually served after a meal
3. Brewing - a stage in making beer in which wort is boiled with hops
4. Busboy - refers to the dining room helper and runner, title given to a Food and Beverage Service Attendant; National Certificate I
5. Bus Out - taking of out soiled plates/dishes from the dining area to dishwashing area
6. Captain food and beverage - refers to the supervisor of The Food and Beverage Service Attendant, also refers to food and Beverage Service Attendant,
service attendant National Certificate Level I.
7. Cocktail - a well-mixed drink made up of base liquor, a modifying ingredient as a modifier and special flavoring of coloring agents. It is
usually an aperitif taken at leisure before a meal to whet the appetite.
8. Commis - refers to the category according to the extent of difficulty and complexity of skills and knowledge required for the job.
9. Communication - the transfer of ideas through verbal and non-verbal communication
10. Cordial/ liqueur - spirits that are sweetened and flavor with natural flavors
11. Dish Out - taking of food from the kitchen to the dining area
12. Distillation - a process involving continuous evaporation and condensation of liquid wherein higher alcohol content could be obtained
13. Fermentation - an action of yeast upon a sugar in solution, which breaks down the sugar into carbon dioxide and alcohol
14. Flambe - flame with spirit or liqueur
15. Food and beverage service - refers to the worker assigned in the service of food and beverage to the guests; also known as waiter.
attendant
16. Garnish - an ingredient which decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnishes.
17. Highball drink - a tall drink consisting of a shot of specified spirit with mixers such as sodas, water, etc. served with cube ice in a highball glass
18. Level / Class - refers to the category according to the extent of difficulty and complexity of skills and knowledge required of a job.
19. Long or tall drink - a mixed drink served in tall glasses
20. Menu - a list in specific order of the dishes to be served at a given meal
21. Mise en Place - French term for having all ingredients prepared and ready to use before service
22. Pre-dinner - short mixed drinks that are basically dry in taste and are usually served before a meal to wet the appetite
23. Spirits - drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substance with sugar or starch
24. Silverware - tableware made of solid silver, silver gilt or silver metal. Silver plate – plate made from single strip of plated metal
25. Table napkin - an individual piece of linen which is used to protect the clothing or wipe the mouth during a meal
Other Terms Used:
26. Captain waiter - Chef de Etage
27. Chef - a person who prepares food as an occupation in restaurant, private house, hotel
28. Dining room attendant - Commis de Rang (busboy)
29. Director of service - Chef de Service
30. Head waiter - Chef de Salle
31. Waiter - Chef de Rang/Demi Chef de Rang
32. Wine steward - Chef de Vin/Chef Sommelier

* Please note that these subjects have pre-requisites mentioned in the CG.
+ CG updated based on new Training Regulations of TESDA.
Other specializations with no pre-requisites may be taken up during these semesters.

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K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 27 of 33

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