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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.
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
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
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
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
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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 –
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
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
* 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.
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