Professional Documents
Culture Documents
TM1 Barista PDF
TM1 Barista PDF
BARISTA NC II
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Current
Proof/Evidence M eans of validating
competencies
1. PREPARE ESPRESSO
1.1Set up
and prepare
machine and
equipment
1.2 Dose
and Tamp
Coffee
1.3 Extract
espresso
2. TEXTURE M ILK
2.1 Prepare
milk and
equipmen
t
2.2 Foam
milk
2.3 Steam
milk
3. PREPARE AND SERVE COFFEE BEVERAGES
3.1 Take
orders of
guests
3.2 Prepare
espresso-
based
beverages
3.3 Prepare
and serve
brewed
coffee
4. PERFORM BASIC M AINTENANCE OF M ACHINES AND
1.PREPARING ESPRESSO
2.TEXTURING M ILK
BARISTA NC II
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Current
Proof/Evidence M eans of validating
competencies
1. PREPARE ESPRESSO
1.1Set up Transcript of Third party
and prepare records
Interview
machine
Certificate of
and Demonstration
Employment
equipment
Certificate of
training
1.2 Dose Transcript of Third party
and Tamp records
Interview
Coffee
Certificate of
Demonstration
Employment
Certificate of
training
1.3 Extract Transcript of Third party
espresso records
Interview
Certificate of
Demonstration
Employment
Certificate of
training
2. TEXTURE M ILK
2.1 Transcript of Third party
Prepare records
Interview
milk and
Certificate of
equipment Demonstration
Employment
Certificate of
training
2.2 Foam Transcript of Third party
milk records
Interview
Certificate of
Employment
Daily maintenance Self –paced Read Answer Compare with Information 3 hrs.
procedures learning information self check answer key 4.1- sheet
sheet 4.1-2 on 4.1-2 2 Self check
daily Answer key
maintenance
procedures
Projector
Active lecture Listen and Power Point
participate to Presentation
active lecture on Related videos
weekly Sound system
maintenance
procedures
Have your
trainer check
your
performance
Testing Conditions: Tools, Supplies and Materials Needed for the Assessment
Sector: TOURISM
Welcome!
The unit of competency, “Perform basic maintenance of machines and
equipment” is one of the competencies of BARISTA NCII, a course which
comprises the knowledge, skills and attitude required for a BARISTA to
possess.
The module, “Performing Basic Maintenance of Machines and
Equipment”, contains training materials and activities related to identifying
learner’s requirements, maintaining espresso machine, cleaning doser
grinder, caring of small brewing devices for you to complete.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcomes are Information Sheets, Self Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you
have questions, do not hesitate to ask from your facilitator.
Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self check. Suggested
references are included to supplement the materials provided in this
module.
Most probably, your trainer will also be your supervisor or manager,
He is there to support you and to show you the correct way to do
things.
You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way, you will improve your speed, memory, and your
confidence.
Use the Self- Checks, Operation Sheets or Task or Job Sheets at the
end of each section to test your own progress. Use the Performance
Criteria Checklist or Procedural checklist located after the sheet to
check your own performance.
When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
You need to complete this module before you can perform the next
module
List of Competencies
M ODULE DESCRIPTOR:
This module covers the with the knowledge and skills required in the regular
maintenance of the espresso machine and other coffee equipment including
cleaning and standard operating procedures that must be performed before
and after operating the machines and equipment
ASSESSMENT CRITERIA:
1. Backflushing is performed depending on the type of machine
2. Clean hot water is poured into the drip tray.
3. Steam wand is cleaned and wiped with a clean and moist rag.
4. Appropriate food grade cleaning chemical is used to backflush and
descale espresso machine.
5. Porta filer and baskets are soaked in hot water to remove oils.
6. Group head and screen are brushed at the end of the day.
7. Water softener filter is checked regularly.
8. Suitable cleaning tools and materials are used to perform maintenance
procedures of the machine.
9. Minor machine trouble shooting is demonstrated.
CONTENTS:
CONDITIONS:
Practical test/simulation
Observation
Oral questioning
The espresso machine is the heart of the coffee bar, and is designed for
producing espresso and steaming and heating milk, which is the foundation
of every espresso menu. As a barista you should be familiar with this
machine.
Parts of Espresso
Functions
Machine
The Group Head
Portafilter
P ower Switch
Steam Tip
Drip Tray
The drip tray is located below the group
heads, the drip tray catches rinse water and
excess espresso. The drip tray is connected
to the drain, however, no milk should be
dumped in the drip tray.
Steam Knob/Lever
The steam is controlled by a knob or a lever.
Multiple Choice: Choice the correct answer. Write your answer on the
answer sheet
1. B
2. A
3. D
4. C
5. D
6. C
7. C
8. A
9. D
10. B
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to know and
demonstrate daily maintenance of espresso machine needed for installation
according to set standards.
Cleaning, maintenance, and safe operation of all your equipment is vital for
the productive and efficient functioning of your specialty coffee operation.
Like any good tools, your coffee brewing equipment, grinders, storage
containers, serving vessels, and ceramic cups will require periodic
maintenance to continue to perform at, and maintain, optimum levels of
flavor.
4. Turn on both brew switches. This will not flush residual grounds and
impurities out of the group heads.
1. F
2. T
3. F
4. F
5. F
Steps/Procedure:
1. Identify the different cleaning materials for espresso machine
2. Demonstrate daily maintenance of espresso machine
3. Call your trainer to guide and check our work
Assessment M ethod:
Practical test/simulation
Observation
Oral questioning
CRITERIA
YES NO
Did you….
1. Turn on both brew switches?
2. Remove the filter from the filter holder?
3. Insert a blank filter (no holes) into the filter
holder?
4. Lock the filter holder into the group head?
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to identify
daily maintenance of espresso machine for installation according to set
standards
A simple maintenance routine will insure you are serving your customers
the very best coffee you can, each and every time. At the end of every day,
you should be backflushing your machine.
4. Leave the blind filter in the group for about five minutes (clean the steam
wands and portafilters, and shine your machine etc. in this time).
5. Remove espresso machine detergent and clear water flush your group (ten
on, ten off) until the water clarity is perfect.
1._____ Run it for ten seconds on, ten seconds off. Do this four times.
3.______ Remove espresso machine detergent and clear water flush your
group (ten on, ten off) until the water clarity is perfect.
4.______ Leave the blind filter in the group for about five minutes (clean the
steam wands and portafilters, and shine your machine etc. in this time).
5.______ Run your grouphead and scrub out all loose coffee with your
machine brush.
6.______ Put a spoon of espresso machine detergent in your blind filter and
insert it into your group.
1. C
2. F
3. E
4. D
5. A
6. B
Steps/Procedure:
1. Identify the tools, supplies, equipment needed for maintenance
2. Demonstrate weekly maintenance of the machine
3. Call your trainer to guide and check our work
Assessment M ethod:
Practical test/simulation
Observation
Oral questioning
CRITERIA
YES NO
Did you….
1. Run the group head?
2. Brush out the loose coffee inside the group
head?
3. Put a spoon of detergent on the blind filter?
4. Insert the blind portafilter on the group?
5. Run it 10 seconds on and 10 seconds off?
6. Do it with detergent four times?
7. Leave the blind filter in the group for about five
minutes?
8. Flush and clean steam wands?
9. Wash portafilter?
10. Wipe splashes and spills on outside of
espresso machine?
11. Remove espresso machine detergent?
12. Flush your group (ten on, ten off)? until the
water is clear?
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to know the
basic trouble shooting of the espresso machine needed for installation
according to set standards.
Multiple Choice: choose the letter of the best answer. Write your answer on
the answer sheet provided.
5. What would be the possible solution if the Machine will not dispense
coffee?
A. Call a Technician B. Steam nozzle holes are clogged
C. Open water supply tap D. Call a Technician
6. What would be the possible cause if the steam nozzle dispenses water?
A. Boiler is full of water B. Run hot water from nozzle
C. Steam nozzle holes are clogged D. Water supply tap is closed
7. What would be the possible cause if water leaks from under machine?
A. Boiler is full of water B. Wait a few minutes
C. Open water supply tap D. Detached clogged, or broken drain
8. What would be the possible cause if the coffee leaks from portafilter?
A. Detached clogged, or broken drain B. Boiler has not warmed up
C. Edges of portafilter basket are damaged D. Boiler is full of water
1. B
2. C
3. A
4. B
5. C
6. A
7. D
8. C
9. B
Steps/Procedure:
1. Identify the problem and the possible solution on the machine
2. Demonstrate the trouble shooting of the machine
3. Call your trainer to guide you and check your work after doing this
activity.
Assessment M ethod:
Practical test/simulation
Observation
Oral questioning
CRITERIA
YES NO
Did you….
1. Determine the problem of the machine?
2. Check the cause why this is happen?
3. Find out the possible solution if the machine has
no power?
4. Check electric connection?
5. Open water supply tap?
6. Check the portafilter basket?
7. Replace portafilter basket?
8. Check and restore drain connection?
9. Clean nozzle holes with a needle?
10. Run hot water from nozzle?
Se e more at:
https://www.espressoparts.com/baristatrainingbasics#sthash.keqmgU
mp.dpuf
http://www.perfectdailygrind.com/2015/09/espresso-machine-
maintenance-the-essentials/
http://www.zecuppa.com/CleaningandTroubleshooting.html
https://www.youtube.com/watch?v=yo7Pcnn0R6o
https://www.espressoparts.com/EspressoEquipmentLingo#sthash.sOaKNS
Sp.dpuf
Questioning
Portfolio
Written
The evidence must show that the trainee…
Maintains espresso machine
Performs backflushing of espresso
according to the type of machine.
Checks Group head, gasket and porta
filters regularly.
Pours Clean hot water to the drip tray.
Cleans Steam wand and wiped with a clean
and moist rag.
Uses Appropriate food grade cleaning
chemical to backflush and descale
espresso machine
Soaks Porta filer and baskets in hot water
to remove oils.
Brushes Group head and screen at the end
of the day.
Demonstrates screwing and unscrewing
back group head screen
Checks Water softener filter regularly.
Uses Suitable cleaning tools and materials
to perform maintenance procedures of the
machine.
*Demonstrates the steps and procedures of
backflushing
Cleans doser grinder
*Separates and put parts back of espresso
grinder
Brushes Grounds off from the bottom and
exterior part of the grinder
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 64 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
Wipes Bean hopper with clean cloth or
paper towel or washed in warm water
Brushes out the doser chamber or
compartment (especially the chute area)
Checks Grinder blades regularly.
*Provides information about the parts if the
espresso and doser grinder
Cares of small brewing devices
Cleans Small brewers right after use in
accordance with enterprise standards.
Wipes dries Small brewers before storage in
accordance with enterprise standards.
Stores Small brewers in their proper places
in accordance with enterprise standards.
Washes Ceramics and glass brewers and
soaped after use in accordance with
enterprise standards.
Checks Filters of the small brewing
apparatuses for damages.
NOTE: *Critical aspects of competency
Objectives/Content Comprehensi
Knowledge Application % of test
area/Topics on
items
Uses Appropriate
food grade cleaning
chemical to
5% 0% 5% 10%
backflush and
descale espresso
machine
Checks Water
softener filter 0% 5% 5% 10%
regularly.
Uses Suitable
cleaning tools and
materials to perform 5% 5% 5% 10%
maintenance
procedures of the
machine.
Checks Grinder
0% 0% 5% 5%
blades regularly.
Provides information
about the parts if the
5% 5% 0% 5%
espresso and doser
grinder.
Washes Ceramics
and glass brewers
and soaped after use 0% 5% 5% 10%
in accordance with
enterprise standards.
Uses Appropriate
food grade cleaning
chemical to 1 0 1 2
backflush and
descale espresso
machine
Checks Water
softener filter 0 1 1 2
regularly.
Uses Suitable
cleaning tools and
materials to perform
1 1 1 3
maintenance
procedures of the
machine.
Checks Grinder
0 0 1 1
blades regularly.
Provides information
about the parts if the
1 1 0 2
espresso and doser
grinder.
Washes Ceramics
and glass brewers
and soaped after use 0 1 1 2
in accordance with
enterprise standards.
TOTAL 5 7 8 20
5. What is the general position of power switch for full operation of the
machine?
A. “0”
B. “1”
C. “2”
D. “3”
6. What would be the problem if the edges of portafilter basket are
damaged?
A. Nozzles will not dispense hot water/steam
B. Coffee leaks from porta-filter
C. Steam nozzle dispenses water
D. Improper electrical connection
7. What would be the possible solution if the machine will not dispense
coffee?
A. Call a Technician
B. Steam nozzle holes are clogged
C. Open water supply tap
D. Coffee leaks from porta-filter
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 70 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
8. What part of the machine is used when you are heating and texturing
milk?
A. steam wand
B. drip tray
C. on/off switch
D. portafilter
9. __________ is where the portafilter rest
A. steam wand
B. top of the machine
C. drip tray
D. group head
10. ________ catches rinse water and excess espresso
A. top of the machine
B. group head
C. portafilter
D. drip tray
11. What is the type of machine that is controlled by a simple on and off
switch?
A. automatic
B. manual
C. semi- automatic
D. super automatic
12. ________ the ve nted top of the e spresso machine was de signed to
ke e p ce ramic cups warm prior to se rving.
A. portafilter
B. drip tray
C. top of the machine
D. group head
13. ________ this is an import part to be aware of as it monitors the
he alth of your machine
A. pressure gauge
B. steam wand
C. on/off switch
D. brewing button
14. Why is that the portafilter should always remain in the grouphead?
A. to make it more attractive
B. to maximize the use of space
C. to make the workplace tidy
D. to retain the heat and gently locked into place.
15. The steam is controlled by a ________.
A. Steam pitcher
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 71 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
B. Steam Knob/Lever
C. Steam wand
D. Steam tip
16. What would be the possible cause if the steam nozzle dispenses water?
A. Boiler is full of water
B. Run hot water from nozzle
C. Steam nozzle holes are clogged
D. Water supply tap is closed
17. What would be the possible cause if water leaks from under machine?
A. Boiler is full of water
B. Wait a few minutes
C. Open water supply tap
D. Detached clogged, or broken drain
18. What would be the possible cause if the coffee leaks from portafilter?
A. Detached clogged, or broken drain
B. Boiler has not warmed up
C. Edges of portafilter basket are damaged
D. Boiler is full of water
20. What would you do if the coffee you were serving got spilled on your
client?
A. Ignore client and continue with your assigned task
B. Tell your client to buy a new one
C. Apologize and dry up client quickly and give him/her the same
coffee and give additional services for compensation
D. None of the above
General Instruction: Given the necessary tools and equipments you are
required to PERFORM BASIC MAINTENANCE OF MACHINES AND
EQUIPMENT in accordance to institutional set standards.
Specific Instruction:
1. Maintain espresso machine
2. Clean doser grinder
3. Care of small brewing devices
EQUIPMENT
QTY DESCRIPTION
2pcs Screwdrivers
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance
W S2 W S1
TRAINERS RESOURCE
INSTITUTIONAL AREA LEARNING RESOURCE AREA
ASSESSMENT AREA
ENTRANCE
QUALITY COMPUTER
SUPPORT LABORATORY
CONTEXTUAL LEARNING
RESTROOMS
AREA
DISTANCE LEARNING
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Current
Proof/Evidence M eans of validating
competencies
1. PREPARE ESPRESSO
1.1Set up Transcript of records Third party
and prepare Certificate of Interview
machine and
Employment
equipment Demonstration
Certificate of
training
1.2 Dose Transcript of records Third party
and Tamp
Certificate of Interview
Coffee
Employment
Demonstration
Certificate of
training
1.3 Extract Transcript of records Third party
espresso
Certificate of Interview
Employment
Demonstration
Certificate of
training
2. TEXTURE M ILK
2.1 Prepare Transcript of records Third party
milk and
Certificate of Interview
equipment
Employment
Demonstration
Certificate of
training
2.2 Foam Transcript of records Third party
milk
Certificate of Interview
Employment
Certificate of demonstration
training
2.3 Steam Transcript of records Third party
milk
Certificate of Interview
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 86 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
Employment demonstration
Certificate of
training
3. PREPARE AND SERVE COFFEE BEVERAGES
3.1 Take Transcript of records Third party
orders of
Certificate of Interview
guests
Employment
demonstration
Certificate of
training
Handle Cash funds Dual Ms. ECR or POS Starbox Observati Februar
Change are secured in training Annaly Coffee Shop dahlia on with y 18 -19,
Funds and accordance systems n Sample Q.C oral 2016
Petty Cash with Bruzon Accounting questioni 8-11 am
enterprise Master Cash/change ng
standard Barista fund forms Written
procedures or records test
Cash count Sample
reports are change funds
prepared in polices
accordance
with
enterprise
standard
procedures.
Expenses are
monitored
and recorded
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 93 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
in accordance
with
enterprise
standard
procedures.
Maintain par Beginning Dual Ms. ECR or POS Starbox Observati Februar
stock of and ending training Annaly Coffee Shop dahlia on with y 24-26,
items inventory are systems n Sample Q.C oral 2016
conducted Bruzon inventory questionin 8-11 am
before and Master forms or g
after Barista records Written
operations in Sample test
accordance inventory
with policies
enterprise
inventory
procedures
Stocks are
requested
according to
enterprise
standard
procedures
Issued stock
items are
checked
against
requisition
documents in
accordance
with
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 94 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
enterprise
procedures
Stock levels
are monitored
in accordance
with par
stocking
procedures.
I.D.
Trainee’s No.167168536
QUALIFICATION: BARISTA NC II
THANK YOU.
NC Level II NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
Set up Prepare
and prepare milk and
machine equipment
and Foam milk
equipment Texture
Dose and milk
tamp coffee
Extract ____________________ ______________________
espresso Trainee’s Signature Trainer’s Signature
__________________ ___________________
Trainee’s Signature Trainer’s Signature
Nominal
Qualification : BARISTA NC II : 24 hrs
Duration
Trainin Trainee’s
g Date Date Initial Supervisor’s
Units of Competency Training Activity Rating
Duratio Started Finished Initial
n
5. PERFORM BASIC CASHIEIRNG AND GENERAL CONTROL PROCEDURES
Operate Electronic Cash 1.1 ECR or POS 6hours Feb 4, 2016 Feb 5, 2016 competent
register (ECR) or Point of is prepared 8-11am 8-11am
sales system (POS) before
operation
following
standard
procedures
1.2 Business
transactions
are entered
and recorded
in accordance
with
enterprise
standards.
1.3 Reports are
generated at
the end of the
shift in
accordance
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 103 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
with
enterprise
standards.
1.4 New item data
are entered
into the
system in
accordance
with
enterprise
standard
operating
procedures.
1.5 Back up data
base are
made in
accordance
with
enterprise
standards.
Receive payments Cash is 6hours Feb 11, Feb 12, competent
received and 2016 2016
counted in 8-11am 8-11am
accordance
with
enterprise
accounting
procedures.
Change is
given and
counted in
front of the
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 104 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
guest in
accordance
with
enterprise
accounting
procedures.
Receipts/tape
s are printed
out and given
to guest in
accordance
with
enterprise
accounting
procedures.
Handle Change Funds and Cash funds 6hours Feb 18, Feb 19, competent
Petty Cash are secured in 2016 2016
accordance 8-11am 8-11am
with
enterprise
standard
procedures
Cash count
reports are
prepared in
accordance
with
enterprise
standard
procedures.
Expenses are
monitored
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 105 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
and recorded
in accordance
with
enterprise
standard
procedures.
Maintain par stock of Beginning 6hours Feb 24, Feb 26, competent
items and ending 2016 2016
inventory are 8-11am 8-11am
conducted
before and
after
operations in
accordance
with
enterprise
inventory
procedures
Stocks are
requested
according to
enterprise
standard
procedures
Issued stock
items are
checked
against
requisition
documents in
accordance
Date Developed: Document No. OLFU-B-01
February 2016 Issued by:
Date Revised:
BARISTA NC II Page 106 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
with
enterprise
procedures
Stock levels
are monitored
in accordance
with par
stocking
procedure.
Total 24hrs.
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings
TRAINERS/INSTRUCTORS 1 2 3 4 5
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the
components of a CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training session is well
explained
4. Expected activities/outputs are clarified
SUPPORT STAFF 1 2 3 4 5
Comments/Suggestions:
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness
of the Supervised Industry Training (SIT) or On the Job Training
(OJT) you had with the Industry Partners of StarBox. Please check ( )
the appropriate box corresponding to your rating for each question
asked. The results of this evaluation shall serve as a basis for
improving the design and management of the SIT in SICAT to
maximize the benefits of the said Program. Thank you for your
cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 -Poor/Unsatisfactory
NA – not applicable
Item
Question Ratings
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 N /A
Comments/Suggestions:
Signature:
Printed Name: Miguel Nikko Layug Period of Training: 24hours
Facilities/To Venue
Date &
Training Activity Trainee ols and Remarks
(W orkstatio Time
Equipment
n/ Area)
8:00 Satisfactory
Prayer Institutional AM to
Assessment 8:30
Recap of Activities Area AM
April 3,
All
Unfreezing 2016
trainees
Activities
Feedback of
Training
Rejoinder/Motivati
on
Perform basic Espresso Practical 8:00 Satisfactory
maintenance of machine Work Area AM to
machines and 8:30
equipment Cleaning Workstation AM
tools and 3 April 3,
Maintain espresso chemicals 2016
machine
Overview Pictures,
of the photos or
espresso illustrations
machine
Daily
maintena
nce
procedur
es
Weekly
maintena
nce
procedur
es
Basic
Trouble
shooting
Pictures,
photos or
illustrations
HOUSEKEEPING SCHEDULE
Qualification BARISTA NC II Station/Bldg
Area/Section Practical Work Area
In-Charge Nikki Velasco
Schedule for the 1st Semester, 2016
Responsible
Person
Remarks
15th Day
Monthly
Weekly
ACTIVITIES
Every
Every
other
Daily
Day
1. Sweep the floor
Free from
dust and dirt
Group 1
Free from oil
and & water
spills
2. Clean and
arrange working
tables according
to floor plan/lay- Group 2
out; check
stability
Remarks
ER
Monthly
Weekly
Other
Every
Every
Daily
15th
Day
Day
1. Backwashing
group head
Free from Group 1
residual (Trainees)
grounds
Free from
impurities
2. Cleaning
external surfaces Group 2
Wipe and (Trainees)
clean
3. Cleaning the
steam wand
Wipe and Group 3
clean
Soak in a (Trainees)
glass of
water
overnight.
4. Cleaning the
drain tray
Remove the
drain tray
Group 2
Turn on
both brew (Trainees)
switches
(15secs)
Replace
drain tray
7. Cleaning filter
holder with
Group 3
espresso cleaner
(Trainees)
Rinse clean
with water
8. Clean group
head Group 2
Wipe and (Trainees)
clean
9. Clean Screen
Group 1
Remove
(Trainees)
and clean
Remarks:
Inspected by: Date:
Remarks:
Description
(system
LOG DATE TYPE DATE
Components,
SERIAL ISSUED (Danger/Caution) Test, COM PLETED
Reference,
etc
January
Danger/Out of Espresso March
2016-003 2016
order machine 2016
7. Used milk X
WORK REQUEST
Unit Description: ESPRESSO MACHINE (ESPRESSIMO)
No.EM
001
Date: Date:
February 29, 2016 April 1, 2016
Subsequent Action Recommendation:
Taken: Replacement of motor
Inspection of the
equipment
SALVAGE REPORT
AREA / SECTION Practical Work Area
IN-CHARGE Nikki Velasco
How R.A. No. 9003 should HAVE worked for your community:
In addition, let us avoid doing these PROHIBITED ACTS under the law:
Last but not the least, do positive. Again we emphasize the need for 3RS-
REDUCE, REUSE, & RECYCLE and waste segregation in our own
homes. Take Action. Demand from your political representatives and
public officials to provide the basic services as mandated by RA 9003.
W aste not, want not. Prov. Cliché If you do not waste anything, you will
always have enough.
Corrugated Boxes
INSPECTION REPORT
Property ID Number B-EM001
Property Name ESPRESSO MACHINE
Location PRACTICAL WORK AREA
Findings: Recommendation:
All equipment All equipment are ready for training
are functional purposes
Inspected by: Reported to:
John Perez Nikki Velasco
Date: Date:
February 28, 2016 February 28, 2016
INSPECTION REPORT
Area / Section Practical Work Area
PROGRESS /
FACILITY TYPE INCIDENT ACTION TAKEN REM ARKS
Item
Description Quantity Unit Price Remarks
no.
Justification: TOTAL:
_________________________________________________
PHP 22,500
_________________________________________________