TESDA-SOP CO-01-F07

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title : BARISTA NC II

Nominal Duration : 178 hours
Qualification Level : NCII
Course Description : This course is designed to enhance the knowledge, skills and
attitude of housekeeping staff in housekeeping services,
preparing guest rooms, providing valet/butler service, laundering
linen and guest’s clothes, cleaning premises and equipment in
accordance with industry standards. It covers the basic, core
and common competencies in BARISTA NC II.

Trainee Entry Can communicate both in oral and written

Requirements: Physically and mentally fit;
With good moral character; and
Can perform basic mathematical computation
Must have completed a 10-year basic education
 COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 4 hours
workplace workplace workplace information
communication communication 1.1.2 Participate in workplace
meeting and discussion
1.1.3 Complete relevant work
related documents
2. Work in a team 2.1 Working in a 2.1.1 Describe team role and 4 hours
environment team scope
environment 2.1.2 Identify own role and
responsibility within a
team
2.1.3 Describe work as a team
3. Practice career 3.1 Practicing 3.1.1 Integrate personal 5 hours
professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Identify hazards and risk 5 hours
occupational occupational 4.1.2 Evaluate hazard and
health and safety health and risks
safety 4.1.3 Control hazards and
risks
4.1.4 Maintain occupational
health and safety
awareness

COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Seek information in the 3 hours
update industry and update industry
knowledge industry 1.1.2 Update continuously
knowledge relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Follow hygiene 3 hours
workplace workplace procedures
hygiene hygiene 2.1.2 Identify and prevent
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
procedures procedures Hygiene risks

3. Perform computer 3.1 Performing 3.1.1 Plan and prepare for task 4 hours
operations computer to be undertaken
operations 3.1.2 Input data into computer
3.1.3 Access information using
computer
3.1.4 Produce/output data
using computer system
3.1.5 Maintain computer
equipment and system
4. Perform 4.1 Performing 4.1.1 Follow workplace 4 hours
workplace and workplace and procedures for health,
safety practices safety safety and security
practices practices
4.1.2 Maintain safe personal
presentation standards
4.1.3 Deal with emergency
situations
5. Provide effective 5.1 Providing 5.1.1 Greet Customer 4 hours
customer service effective 5.1.2 Deliver service to
customer customer
service 5.1.3 Handle queries though
telephone, fax machine,
internet and e-mail
5.1.4 Handle complaints,
evaluation and
recommendations
5.1.5 Identify customer needs

CORE COMPETENCIES
(142 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Prepare Espresso 1.1 Preparing 1.1.1 Set up and prepare 40 hours
espresso machine and equipment

1.1.2 Dose and Tamp Coffee

1.1.3 Extract espresso

2. Texture Milk 2.1 Texturing Milk 2.1.1 Prepare milk and 40 hours
equipment
2.1.2 Foam milk
2.1.3 Texture milk
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
3. Prepare And Serve 3.1 Preparing and 3.1.1 Take orders of guest 40 hours
Coffee Beverages serving coffee 3.1.2 Prepare espresso-based
beverages beverages
3.1.3 Prepare and serve
brewed coffee

4. Perform basic 4.1 Performing 4.1.1 Maintain espresso 12 hours

maintenance all basic machine
machine and maintenance all 4.1.2 Clean doser grinder
4.1.3 Care of small brewing
equipment machine and
devices
equipment
5. Perform basic 5.1 Performing 5.1.1 Operate Electronic Cash 10 hours
cashiering and basic register (ECR) or Point
general control cashiering and of sales system (POS)
procedures 5.1.2 Receive payments
general control
5.1.3 Handle Change Funds
procedures and Petty Cash
5.1.4 Maintain par stock of
items

Assessment Methods: Practical Test/Simulation

Direct Observation
Portfolio
Oral Questioning/Interview
Written test

Course Delivery: Lecture Discussion

Demonstration
Video/Film Viewing
Modular Instruction
Practical Application/Hands on
Reporting
Industry Immersion
E-Learning
Picture/Photos/Drawings
 Resources:

Recommended list of tools, equipment and materials for the training of 25 trainees for Barista
NC II.

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY

2 Hand tampers 1 2 - Group (semi-automatic 25 Coffee beans (Fresh

commercial type espresso kilos roasted whole)
machine
OR
Single or 1-group semi-
2 automatic commercial type
espresso machine
3 Bar spoons 30 Fresh milk
cases
2 Tamping pads 1 Refrigerator or cooler for 1 Liquid cream
milk/cream case
1 set Espresso 1 Doser grinder (commercial 2 Assorted Flavored
cleaning tools type) bottle syrups with pumps
(brushes) s
1 Cleaning 1 Chiller/refrigerator 1 jar Assorted Fruit
chemical each purees/sauces with
pumps
1 set Screw drivers 2 French Press 1 stirrers
pack
2 Syphon 1 straws
pack
2 Thermometers 3 Pourover/V60 Hand drip 30 Lint free rags (3
w clip pcs colors)
12 Shot glasses 1 Moka pot/stove top espresso 2 Whipped cream
maker dispenser with
nozzle
1 Automatic drip coffee maker 2 Whipped cream
boxes charger
12 Demitasse 1 Table top stove; camping 1 Paper filer
cups with stove pack
saucers
12 Cappuccino 1 Commercial blender with 1 Blind filter
cups with extra pitcher
saucers
12 Latte cups with 2 Knock box 5 Round bar trays
saucers
6 20 oz steaming 2 Milk carafe
pitcher
4 32 oz steaming 3 Hand stopwatches
 pitcher
2 10 or 12 oz 3 Squeeze bottles
steaming
pitcher
1 doz Demitasse 2 3 in 1 Cocktail Shaker 2 Water pitcher
teaspoons
1 doz teaspoons 2 Ice shovels
6 Water goblets 1 Cooler/chest box
12 Collins or 2 All purpose tongs
Pilsner
6 Irish glass 1 Spatula

Facilities
Based on a class intake of 25 students/trainees.

Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Student/Trainee Working
1 x 1 m. 1 sq. m. 25 sq. m
Space
(40sq.m.)x2
Lecture/Demo Room (8 x 5 m.)x2 (40 sq. m).x2

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource Center
3 x 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/
Circulation Area 36 sq. m.
Wash Room

Tool Room/Supply Room

Total workshop area: 156 sq. m. + 40sq.m.

Qualifications of Instructors/Trainers:

 Must have completed a Trainers Training Methodology Course (TM I)

 Must have at least 2 years industry experience
 Must be a holder of a Barista NC level II
 Must be of good moral character
 With pleasing personality
 Must be a holder of National TVET Trainer Certificate (NTTC) Level I in Barista NC II
 Must have attended relevant upgrading barista trainings and seminars
B. Modules of Instruction

Basic Competencies: 18 Hours

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION

Modules Title: PARTICIPATING IN WORKPLACE COMMUNICATION

Module Descriptor: This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.

Nominal Duration: 4 Hours

Summary of learning outcomes:

Upon completion of this module the students/ trainees will be able to:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meeting and discussion
LO3. Complete relevant work related documents.
 Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:

1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning, active listening and speaking skills are used to gather and convey
information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified and
followed.
6. Defined workplace procedures for the location and storage of information are used.
7. Personal interaction is carried out clearly and concisely.
___________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Parts of speech The students/  Group discussion  Written test

 Sentence construction trainees must be  Interaction  Practical
 Effective communication provided with the  Lecture performance
 Organizational Policies following:  Reportorial test
 Workplace procedures  Interview/
requirements  Writing Questioning
materials (pen  Demonstration
& paper)  Observation
 References
(books)
 Manuals
 Internet
 Telephone/Fax
L02. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS

ASSESSMENT CRTERIA

1. Team meetings are attended on time.

2. own opinions are clearly expressed and those of others are listened to without interruption
3. Meetings inputs are consistent with the meeting purpose and established protocols
4. Work interactions are conducted in a courteous manner
5. Questions about simple routine workplace procedures and matters concerning working
conditions of employment are asked and responded to
6. Meetings outcomes are interpreted and implemented.

Assessment
Contents Conditions Methodologies
Methods

 Basic mathematics The students/  Group discussion  Written test

 Technical writing trainees must be  Interaction  Practical
 Types of forms provided with the  Lecture performance test
 Written following:  Interview/
communications Questioning
 Organizational  Paper  Demonstration
policies  Pencils/ball pen  Observation
 Communication  Reference
procedures & system books
 Manuals
 Internet
 Telephone/Fax
 LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

ASSESSMENT CRITERIA:

1. Range of forms relating to conditions of employment are completed accurately and legibly
2. Workplace data is recorded on standard workplace forms and documents
3. Basic mathematical processes are used for routine calculations
4. Errors in recording information on forms/ documents are identified and properly acted
upon
5. Reporting requirements to supervisor are completed according to organizational guidelines

Assessment
Contents Conditions Methodologies
Methods

 Sentence The students/ trainees  Group discussion  Written test

construction must be provided with  Interaction  Practical
 Technical writing the following:  Lecture performance
 Recording test
information  Paper  Interview/
 Basic Math  Pencils/ball pen Questioning
 Organizational  Reference books  Demonstration
policies/ guidelines  Manuals  Observation
 Prescribe forms/  Personnel forms
Documents  Telephone message
forms, safety
reports
Unit of Competency: Work in a Team Environment

Module Title : Working in a Team Environment

Module Descriptor: This module covers the knowledge, skills, and attitudes
required to relate in a work based environment.

Nominal Duration : 4 Hours

Summary of Learning Outcomes:

Upon completion of this module, the students/ trainees will be able to:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team
LO3. Describe work as a team.
 Details of Learning Outcomes:

LO1. DESCRIBE TEAM ROLE AND SCOPE

ASSESSMENT CRITERIA:

1. The role and objective of the team is identified from available sources of information
2. Team parameters, reporting relationships and responsibilities are identified from team
discussions and appropriate external sources

Assessment
Contents Conditions Methodologies
Methods

 Team role. The students/ trainees  Group discussion  Written test

 Relationship and must be provided with  Interaction  Observation
responsibilities the following:  Simulation  Simulation
 Role and  Role playing
responsibilities  Standard operating  Demonstration
with team procedure (SOP) of
environment. workplace
 Relationship within  Job procedures
a team.  Client/supplier
instructions
 Quality standards
 Organizational or
external personnel
 LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM

ASSESSMENT CRITERIA:

1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives are made.
3. Reporting using standard operating procedures is followed.
4. Development of team work plans based from team role is contributed.
_________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Communication The students/ trainees  Group discussion  Observation of

process must be provided with  Interaction work activities
 Team the following:  Simulation  Observation
structure/team through
roles  SOP of workplace simulation or role
 Group planning  Job procedures play
and decision  Organization or  Case studies and
making external personnel scenarios.
 LO3. WORK AS A TEAM MEMBER

ASSESSMENT CRITERIA:

1. Effective and appropriate forms of communications used and interactions undertaken with
team members who contribute to known team activities and objectives
2. Effective and appropriate contributions made to complement team activities and
objectives, based on individual skills and competencies and workplace context
3. Observed protocols in reporting using standard operating procedures
4. Contribute to the development of team work plans based on an understanding of team’s
role and objectives and individual competencies of the members.

Assessment
Contents Conditions Methodologies
Methods

 Communication The students/ trainees  Group discussion  Observation of

process must be provided with  Interaction work activities
 Team structure / the following:  Simulation  Observation
team roles through
 Group planning and  SOP of workplace simulation or role
decision making  Job procedures play
 Protocols in  Organization or  Case studies and
reporting external personnel scenarios.
 Workplace
procedures and
practices
Unit of Competency: PRACTICE CAREER PROFESSIONALISM

Module Title: PRACTICING CAREER PROFESSIONALISM

Module Descriptor:
This module covers the knowledge; skills and attitudes in
promoting career growth and advancement, specifically to
integrate personal objectives with organizational goals set and
meet work priorities and maintain professional growth and
development.

Nominal Duration: 5 Hour

Summary of Learning Outcomes:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goal

LO2. Set and meet work priorities
LO3. Maintain professional growth and development
Details of Learning Outcomes:

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

ASSESSMENT CRITERIA

1. Personal growth and work plans are pursued towards improving the qualifications set for
the profession
2. Intra- and interpersonal relationships are maintained in the course of managing oneself
based on performance evaluation
3. Commitment to the organization and its goal is demonstrated in the performance of duties.

Assessment
Contents Conditions Methodologies
Methods
 Personal The students/ trainees  Interactive -  Role play
development- must be provided with lecture  Interview
social aspects: the following:  Simulation  Written
intra and  Demonstration examination
interpersonal  Workplace  Self-paced  Observation.
development  Code of ethics, code instruction
 Organizational of conduct
goals  Organizational goals
 Work values and  Hand-outs and
ethics Personal
 Communication development-social
skills aspects
 CD’s, VHS tapes,
transparencies

LO2. SET AND MEET WORK PRIORITIES

ASSESSMENT CRITERIA

1. Competing demands are prioritized to achieve personal, team and organizational goals
and objectives.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices along economic use and maintenance of equipment and facilities are followed as
per established procedures

Assessment
Contents Conditions Methodologies
Methods
 Organizational Key The students/ trainees  Interactive -  Role play
Result Areas must be provided with lecture  Interview
(KRA) the following:  Simulation  Written
 Work values and  Demonstration examination
ethical standards  Hand-outs on  Demonstration
 Company policies  Organizational KRA  Observation
on the use and  Work values and
maintenance of ethics
equipment  Company policies
and standards
 Sample job targets
 Learning guides
 CD’s, VHS tapes,
transparencies

LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT

ASSESSMENT CRITERIA:

1. Trainings and career opportunities are identified and availed of based on job requirements.
2. Recognitions are sought/ received and demonstrated as proof of career advancement
3. Licenses and/or certifications relevant to job and career are obtained and renewed

Assessment
Contents Conditions Methodologies
Methods
 Qualification The students/ trainees  Interactive lecture  Demonstration
standards must be provided with  Film viewing  Interview
 Gender and the following:  Role  Written
development (GAD) play/simulation examination
sensitivity  Quality standards  Group discussion  Portfolio
 Professionalism in  GAD handouts assessment
the workplace  CD’s, VHS tapes on .
 List of professional professionalism in
licenses the workplace
 Personal hygiene  Professional licenses
practices samples
 Career
opportunities within
the industry
 Company profile

Unit of Competency : PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

Module Title : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

Module Descriptor : This module covers the knowledge, skills and attitudes required
to comply with the regulatory and organizational requirements
for occupational health and safety such as identifying,
 evaluating and maintaining occupational health and safety
(OHS) awareness.

Nominal Duration : 5 Hours

Summary of Learning Outcomes:

Upon completion of this module, the trainee/student must be able to:

LO1. Identity hazards and risks

LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain OHS awareness

Details of Learning Outcomes:

LO1. IDENTIFY HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Safety regulations and workplace safety and hazard control practices and procedures are
clarified and explained based on organization procedures
 2. Hazards/risks in the workplace and their corresponding indicators are identified to
minimize or eliminate risk to co-workers, workplace and environment in accordance with
organization procedures
3. Contingency measures during workplace accidents, fire and other emergencies are
recognized and established in accordance with organization procedures

Assessment
Contents Conditions Methodologies
Methods

 Hazards and risks The students/ trainees  Interactive -lecture  Situation analysis
identification and must be provided with  Simulation  Interview
control the following:  Symposium  Practical
 Organizational  Group dynamics examination
safety and health  Workplace  Written
protocol  Personal protective examination.
 Threshold limit equipment (PPE)
value (TLV)  Learning guides
 OHS indicators  Hand-outs
 Organizational safety
and health protocol
 OHS indicators
 Threshold limit value
 Hazards/risk
identification and
control
 CD’s, VHS tapes,
transparencies

LO2. EVALUATE HAZARDS AND RISKS

ASSESSMENT CRITERIA:

1. Terms of maximum tolerable limits which when exceeded will result in harm or damage
are identified based on threshold limit values (TLV)
 2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace requirements and
relevant workplace OHS legislation.

Assessment
Contents Conditions Methodologies
Methods

 TLV table The students/ trainees  Interactive -  Interview

 Philippine OHS must be provided with lecture  Written
standards the following:  Simulation examination
 Effects of hazards in  Symposium  Simulation.
the workplace  Hand-outs on  Film Viewing
 Ergonomics  Philippine OHS  Group dynamics
 ECC Regulations standards
 Effects of hazards in
the workplace
 Ergonomics

ECC regulations
 TLV table
 CD’s, VHS tapes,
transparencies

LO3. CONTROL HAZARDS AND RISKS

ASSESSMENT CRITERIA:
 1. Occupational Health and Safety (OHS) procedures for controlling hazards/risks in
workplace are consistently followed
2. Procedures for dealing with workplace accidents, fire and emergencies are followed in
accordance with organization OHS policies
3. Personal protective equipment (PPE) is correctly used in accordance with organization
OHS procedures and practices
4. Appropriate assistance is provided in the event of a workplace emergency in accordance
with established organization protocol

Assessment
Contents Conditions Methodologies
Methods

 Safety regulations The students/ trainees  Interactive-  Written examination

 Clean air act must be provided with the lecture  Interview
 Electrical and fire following:  Symposium  Case/situation
safety code  Film viewing analysis
 Waste  Hand-outs on  Group dynamics  Simulation
management  Safety Regulations  Self-paced .
 Disaster  Clean air act instruction
preparedness and  Electrical and fire
management safety code
 Contingency  Waste management
measures and  Disaster preparedness
procedures and management
 Contingency measures
and procedures
 OHS personal records
 PPE
 CD’s, VHS tapes,
transparencies

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENES

 ASSESSMENT CRITERIA

1. Emergency-related drills and trainings are participated in as per established

organization guidelines and procedures
2. OHS personal records are completed and updated in accordance with workplace
requirements

Assessment
Contents Conditions Methodologies
Methods

 Operational health The students/ trainees  Interactive lecture  Demonstration

and safety must be provided with  Simulation  Interview
procedure, the following:  Symposium  Written
practices and  Film viewing examination
regulations  Workplace  Group dynamics  Portfolio
 Emergency-related  PPE assessment
drills and training  OHS personal .
records
 CD’s, VHS tapes,
transparencies
 Health record
Common Competencies: 18 HOURS

Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Module Title: DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE

Module Descriptor: This module covers the knowledge, skills and attitudes
required to access, increase and update industry
knowledge.

Nominal Duration: 3 hours

Summary of Learning Outcomes:

Upon completion of this module, the trainees/students should be able to:

LO1. Seek information on the industry

LO2. Continuously relevant industry knowledge
 Details of Learning Outcomes:

LO1. SEEK INFORMATION ON THE INDUSTRY

ASSESSMENT CRITERIA:

1. Sources of information on the industry are correctly identified and accessed.

2. Information to assist effective work performance is obtained in line with job
requirements
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day-to-day work activities

Assessment
Contents Conditions Methodologies
Methods

 Knew key sources The students/ trainees  Self-paced/  Written/Oral

of information on must be provided with modular examination
the industry the following:  Demonstration  Practical
 Updated industry  Small group demonstration
knowledge discussion .
Information sources
 Accessed and used  Distance
industry information  media education
 reference book
 libraries
 union
 industry
association
 internet
 personal
observation
 LO2. UPDATE INDUSTRY KNOWLEDGE

ASSESSMENT CRITERIA:

1. Informal and/or formal research is used to update general knowledge of the industry
2. Updated knowledge is shared with customers and colleagues as appropriate and
incorporated into day-to-day working activities

Assessment
Contents Conditions Methodologies
Methods

 Trade unions The students/ trainees  Self-paced/  Written/Oral

environmental must be provided with modular examination
issues and the following:  Demonstration  Practical
requirements  Small group demonstration
 Industrial relations  Industry discussion .
issues and major journals/manuals  Distance
organization  internet education
 Career opportunities  personal computer
 Work ethic required  reference book
to work in the
industry
 Quality assurance
Unit of Competency : OBSERVE WORKPLACE HYGIENE PROCEDURES

Module Title : OBSERVING WORKPLACE HYGIENE PROCEDURES

Module Descriptor : This module covers the knowledge, skills and attitudes in
observing workplace hygiene procedures.

Nominal Duration : 3 Hours

Summary of Learning Outcomes:

Upon completion of this module, the trainees/students should be able to:

LO1 Follow hygiene procedures
LO2 Identify and prevent hygiene risks
 Details of Learning Outcomes:

LO1. FOLLOW HYGIENE PROCEDURES

ASSESSMENT CRITERIA:

1. Workplace hygiene procedures are implemented in line with enterprise and legal
requirements
2. Handling and storage of items are undertaken in line with enterprise and legal requirements

Assessment
Contents Conditions Methodologies
Methods

 Personal grooming The students/ trainees  Self-paced/  Written/Oral

and hygiene must be provided with modular examination
 Hygiene and control the following:  Demonstration  Practical
procedures  Small group demonstration
 Legislation and  Proper hygiene discussion  Interviews/
regulation in procedure manuals  Distance Questioning
relation to food  Soap education .
handling, personal  Sanitizer
and general  Hygiene products
hygiene
 Factors to
workplace hygiene
problems
 Causes,
contamination and
cross-infection
 LO2. IDENTIFY AND PREVENT HYGIENE RISKS

ASSESSMENT CRITERIA:

1. Potential hygiene risks are identified in line with enterprise procedures

2. Action to minimize and remove risks are taken within scope of individual responsibility of
enterprise/legal requirements
3. Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up

Assessment
Contents Conditions Methodologies
Methods

 Hygiene principles The students/ trainees  Self-paced/  Written/Oral

 Sources and must be provided with modular examination
reasons for food the following:  Demonstration  Practical
poisoning  Small group demonstration
 Causes of  Proper hygiene discussion
contamination and procedure manuals  Distance
cross infection  Soap education
 Factors to  Sanitizer
workplace hygiene  Hygiene products
problems  Proper food handling
 Identification and and storage manual
removal of hygiene
risk
Unit of Competency : PERFORM COMPUTER OPERATIONS

Module Title : PERFORMING COMPUTER OPERATIONS

Module Descriptor : This module covers the knowledge, skills and attitudes needed
to perform computer operations. This includes in putting,
accessing, producing and transferring data using appropriate
hardware and software.

Nominal Duration : 4 Hours

Summary of Learning Outcomes:

At the completion of the module the trainees/students should be able to:

LO1. Plan and prepare for task to be undertaken

LO2. Inpute data into computer
LO3. Access information using computer
LO4. Produce/ output data using computer system
LO5. Maintain computer equipment and system
 Details of Learning Outcomes:

LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN

ASSESSMENT CRITERIA:

1. Requirements of task are determined

2. Appropriate hardware and software is selected according to task assigned and required
outcome
3. Task is planned to ensure OH & S guidelines and procedures are followed
Assessment
Contents Conditions Methodologies
Methods

 Reading and The students/ trainees must  Lecture-  Hands-on

comprehension be provided with the demonstration  Direct
skills required to following:  Self-paced observation
interpret work instruction  Practical
instructions and  Equipment:  Group discussion demonstration
to interpret basic - 1 unit of computer .
user manuals - voltage regulator/UPS
 OH and S
principles and  Learning Materials:
responsibilities - Learning manuals
 Main types of - Work instruction
computers and - Hand-outs
basic features of
different  Supplies/materials:
operating - Operating system
systems - Application program
 Main parts of a
computer
 Storage devices
and basic
categories of
memory
 Relevant types of
software
 General security,
privacy legislation
and copyright

LO2. INPUTE DATA INTO COMPUTER

ASSESSMENT CRITERIA

1. Data are entered into the computer using appropriate program/application in accordance
with company procedures
2. Accuracy of information is checked and information is saved in accordance with standard
operating procedures
3. Inputted data are stored in storage media according to requirements
4. Work is performed within ergonomic guidelines

Assessment
Contents Conditions Methodologies
Methods
 Relevant types of The students/ trainees must  Lecture-  Hands-on
software be provided with the demonstration  Direct
 Communication following:  Self-paced observation
skills to identify lines instruction  Practical
of communication,  Equipment:  Group discussion demonstration
request advice, - 1 unit of computer
follow instructions - voltage regulator/UPS
and receive
feedback  Learning Materials:
 Storage devices and - Learning manuals
basic categories of - Work instruction
memory - Hand-outs
 Basic ergonomics of
keyboard and  Supplies/materials:
computer user - Operating system
- Application program

LO3. ACCESS INFORMATION USING COMPUTER

ASSESSMENT CRITERIA:

1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed according to company
procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes
4. Keyboard techniques are carried out in line with OH & S requirements for safe use of
keyboards
 Assessment
Contents Conditions Methodologies
Methods

 Relevant types of The students/ trainees  Lecture-  Hands-on

software must be provided with demonstration  Direct observation
 Business application the following:  Self-paced  Practical
 System software instruction demonstration
 Basic ergonomics of  Equipment:  Group discussion .
keyboard and - 1 unit of computer
computer user - voltage regulator/UPS

 Learning Materials:
- Learning manuals
- Work instruction
- Hand-outs

 Supplies/materials:
- Operating system
- Application program
- Disks

LO4. PRODUCE/ OUTPUT DATA USING COMPUTER SYSTEM

ASSESSMENT CRITERIA:

1. Entered data are processed using appropriate software commands

2. Data are printed out as required using computer hardware/peripheral devices in
accordance with standard operating procedures
3. Files and data are transferred between compatible systems using computer software,
hardware/ peripheral devices in accordance with standard operating procedures
 Assessment
Contents Conditions Methodologies
Methods

 Relevant types of The students/ trainees  Lecture-  Hands-on

software must be provided with demonstration  Direct observation
 Computer the following:  Self-paced  Practical
peripherals instruction demonstration
 Storage devices and  Equipment:  Group discussion .
basic categories of - 1 unit of computer
memory - voltage regulator/UPS

 Learning Materials:
- Learning manuals
- Work instruction
- Hand-outs

 Supplies/materials:
- Operating system
- Application program
- Disks

LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEM

ASSESSMENT CRITERIA:

1. Systems for cleaning, minor maintenance and replacement of consumables are

implemented
2. Procedures for ensuring security of data, including regular back-ups and virus checks are
implemented in accordance with standard operating procedures
 3. Basic file maintenance procedures are implemented in line with the standard operating
procedures

_________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Cleaning, Minor The students/ trainees  Lecture-  Written/oral examination

Maintenance must be provided with the demonstration  Practical demonstration
and following:  Self-paced  interview
Replacements instruction
 Equipment and  Group
of Consumables
accessories discussion
 Creating More - Personal computer
Space in the - Network system
Hard Disk - Communication
 Reviewing equipment
Programs - Printer
- Scanner
 Deleting
- Keyboard
Unwanted Files - Mouse
 Checking Hard  Supplies and materials
Disk for Errors - Office supplies
 Viruses and Up - Diskettes
to Date Anti- - CDs
- Zip disks
Virus Programs
 Tools
- Set of screw driver

 Learning materials
- Learning elements/
activity sheets
- Manufacturer’s
manual

Unit of Competency : PERFORM WORKPLACE SAFETY PRACTICES

Module Title : PERFORMING WORKPLACE SAFETY PRACTICES

Module Descriptor : This module deals with the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal presentation standards.

Nominal Duration : 4 Hours

Summary of Learning Outcomes:

Upon completion of this module, the trainees/students should be able to:

LO1. Follow workplace procedures for health, safety and security practices
LO2. Maintain safe personal presentation standards
LO3. Deal with emergency situations

Details of Learning Outcomes:

 LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY
PRACTICES

ASSESSMENT CRITERIA:

1. Safe personal standards are identified and followed in line with enterprise requirements

Assessment
Contents Conditions Methodologies
Methods

 Health, safety and The students/ trainees  Self- paced/  Written/Oral

security must be provided with modular examination
procedures the following:  Demonstration  Practical
 Breaches  Small group demonstration
procedures  Manuals discussion
 Handbook safety  Distance
and security education
 Report (sample)
 LO2. DEAL WITH EMERGENCY SITUATIONS

ASSESSMENT CRITERIA:

1. Emergency and potential emergency situations are recognized and appropriate action
are taken within individual’s scope of responsibility
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency situations
4. Details of emergency situations are reported in line with enterprise procedures

Assessment
Contents Conditions Methodologies
Methods

 Emergency procedure The students/ trainees  Self-paced/  Written/Oral

 Personal injuries must be provided with modular examination
 Fire the following:  Demonstration  Practical
 Electrocution  Small group demonstration
 Natural calamity  Emergency discussion  Observation
 Criminal acts procedure manuals  Distance
 Safe personal  Handbook safety and education
presentation standard security
 Communication skills  Report
 Enterprise guidelines on  Emergency drills –
emergency situations instruction/ guidelines
 Time management
 Care in handling and
operating equipment
 LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

ASSESSMENT CRITERIA:

1. Correct health, safety and security procedures are followed in line with legislation,
regulations and enterprise procedures
2. Breaches of health, safety and security procedures are identified and reported in line with
enterprise procedure
3. Suspicious behavior or unusual occurrence are reported in line with enterprise procedure

Assessment
Contents Conditions Methodologies
Methods

 Use of PPE The students/ trainees  Lecture/  Hands-on

 Safe and proper posture must be provided with demonstration  Direct
 Health, safety and the following:  Self-paced observation
security procedures instruction  Practical
 Communication skills  Hands-out  Group discussion demonstration
 Film / video clips  Film showing  Role-playing/
simulation
 Dramatization
/ fire drill

.
Unit of Competency : PROVIDE EFFECTIVE CUSTOMER SERVICE

Module Title : PROVIDING EFFECTIVE CUSTOMER SERVICE

Module Descriptor : This module covers the knowledge, skills and attitude in
providing effective customer service.

Nominal Duration : 4 Hours

Summary of Learning Outcomes:

Upon completion of this module, the trainee/student must be able to:

LO1. Greet customer

LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations
 Details of Learning Outcomes:

LO1. GREET CUSTOMER

ASSESSMENT CRITERIA:

1. Guests are greeted in line with enterprise procedure

2. Verbal and non-verbal communications are appropriate to the given situation
3. Non verbal communication of customer is observed responding to customer
4. Sensitivity to cultural and social differences is demonstrated

Assessment
Contents Conditions Methodologies
Methods

 Personality The students/ trainees  Modular (self-  Interview

development and must be provided with pace learning) (oral/questionna
public relations the following:  Electronic ire)
 Basic oral Learning  Observation
communication/ Tools  Industry  Demonstration
writing memos Immersion of Practical
and letters  Recorder  Demonstration Skills
 Preparing job  Microphone  Film-viewing
documentation  Computer dress
 Following
instructions Equipment
 Filling-out forms  Video camera
 Television
 VHS/DVD/CD Player

Materials
 VHS Tape
 CD
 Make-up kit

References
 Books
 Brochure
 Manuals
 LO2. IDENTIFY CUSTOMER NEEDS

ASSESSMENT CRITERIA:

1. Appropriate interpersonal skills are used to ensure that customer needs are accurately
identified
2. Customer needs are assessed for urgency so that priority for service delivery can be
identified
3. Customers are provided with information
4. Personal limitation in addressing customer needs is identified and where appropriate,
assistance is sought from supervisor

Assessment
Contents Conditions Methodologies
Methods

 Food and culture The students/  Modular (self-pace  Interview

 Exploration of food trainees must be learning) (oral/questionnaire)
trends provided with the  Electronic  Observation
 Past, present and Learning  Demonstration of
following:
future trend  Industry Practical Skills
 Communication Tools Immersion
standards in  Demonstration
customer  Recorder  Film-viewing
 Microphone
 Computer dress

Equipment
 Video camera
 Television
 VHS/DVD/CD
Player

Materials
 VHS Tape
 CD
 Make-up kit

References
 Books
 Brochure
 Manuals
 LO3. DELIVER SERVICE TO CUSTOMER

ASSESSMENT CRITERIA:

1. Customer needs are promptly attended to in line with enterprise procedure

2. Appropriate rapport is maintained with customer to enable high quality service delivery
3. Opportunity to enhance the quality of service and products are taken wherever possible

Assessment
Contents Conditions Methodologies
Methods

 Modes of greeting and The students/ trainees  Lecture/  Hands-on

farewell. must be provided with demonstration  Direct
 Proper addressing of the following:  Self-paced observation
needs of persons. (by instruction  Practical
gender, age, status,  Hands-out  Group demonstration
physical condition)  Film / video clips discussion  Role-playing/
 Style manual  Film showing simulation
requirement.
 Standard letters and
proformas.
LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND
EMAIL

ASSESSMENT CRITERIA:

1. Use telephone, computer, fax machine, internet efficiently to determine customer

requirements
2. Queries/ information are recorded in line with enterprise procedure
3. Queries are acted upon promptly and correctly in line with enterprise procedure

Assessment
Contents Conditions Methodologies
Methods
 Proper way of The students/ trainees  Lecture/  Hands-on
answering queries in must be provided with demonstration  Direct
line with workplace the following:  Self-paced observation
procedures. instruction  Practical
 Industry/ workplace  Hands-out  Group demonstration
procedures in giving  Film / video clips discussion  Role-playing/
evaluation and  Sample  Film showing simulation
recommendations. complaint/evaluation
and
recommendation
sheet from industry
 Telephone/ Fax
 Internet

LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS

ASSESSMENT CRITERIA:

1. Guests are greeted with a smile and eye-to-eye contact

2. Responsibility for resolving the complaint is taken within limit of responsibility
3. Nature and details of complaint are established and agreed with the customer
4. Appropriate action is taken to resolve the complaint to the customers satisfaction wherever
possible
 Assessment
Contents Conditions Methodologies
Methods

 Proper way of The students/ trainees  Lecture/  Hands-on

answering complaints must be provided with demonstration  Direct
in line with workplace the following:  Self-paced observation
procedures. instruction  Practical
 Nature and details of  Hands-out  Group demonstration
complaints.  Film / video clips discussion  Role-playing/
 Industry/ workplace  Sample  Film showing simulation
procedures in giving complaint/evaluation
evaluation and and
recommendations recommendation
 Communication skills sheet from industry.
 Handling Costumer
complaints

Core Competencies : 142 hours

Unit of Competency : PREPARE ESPRESSO

Module Title : PREPARING ESPRESSO

Module Descriptor : This module deals with the knowledge and skills of preparing
the perfect shot of espresso based on the parameters provided
herein.

Nominal Duration : 40 Hours

Summary of Learning Outcomes:

At the completion of the module the trainees/students should be able to:

LO1. Set up and prepare machine and equipment

LO2. Dose and Tamp Coffee
LO3. Extract espresso

LO1. SET UP AND PREPARE MACHINE AND EQUIPMENT

ASSESSMENT CRITERIA:

1. Cups are pre-heated in accordance with enterprise standards.

2. Portafilter is wiped clean and dry before dosing.
3. Grind of coffee is checked.
4. Enough coffee is ground for the shot of espresso
5. Drip tray is cleaned and dried.
 6. Rags are prepared and used properly.

Assessment
Contents Conditions Methodologies
Methods

 Parts of the The students/  Lecture/discussion  Written test

machines trainees must be  Demonstration  Practical test
 Cleaning methods provided with the  Hands-on  Observation
 Operating following:  Video viewing  Oral
procedures questioning
 Maintenance tasks of  Coffee bar or
the machine simulated area
 Different coffee
machines and
equipment
 Coffee bar tools
and supplies

LO2. DOSE AND TAMP COFFEE

ASSESSMENT CRITERIA:

1. The appropriate amount of ground coffee is dosed in the portafilter.

2. Appropriate amount of pressure is applied to tamp the ground beans
3. Ground coffee is tamped evenly.
4. Portafilter sides and spouts are wiped and cleaned before inserting to the brew head
 5. Spillage and wastage of ground beans are minimized during dosing and grinding

Assessment
Contents Conditions Methodologies
Methods

 Types of coffee beans The students/ trainees  Lecture/discussion  Written test

and roast styles must be provided with  Demonstration  Practical test
 Procedures for dosing the following:  Hands-on  Observation
and tamping  Video viewing  Oral
 Operating coffee  Coffee bar or questioning
grinder simulated area
 Types of coffee grinds  Different coffee
machines and
equipment
 Coffee bar tools
and supplies

LO3. EXTRACT ESPRESSO

ASSESSMENT CRITERIA:

1. Group head is flushed before inserting the portafilter

2. Portafilter is inserted and coffee is brewed immediately
 3. Volume of espresso is checked
4. Extraction time of shot is monitored.
5. Crema of shot is inspected.
6. Espresso is served or used in a beverage immediately
__________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Types of cups and The students/ trainees  Lecture/discussion  Written test

other beverage ware must be provided with  Demonstration  Practical test
 Procedures for dosing the following:  Hands-on  Observation
and tamping  Video viewing  Evaluation of
 Extracting coffee  Coffee bar or the finished
 Evaluating shots simulated area product
 Different coffee  Oral
machines and questioning
equipment
 Coffee bar tools
and supplies

Unit of Competency : TEXTURE MILK

Module Title : TEXTURING MILK

Module Descriptor : This unit covers the skills and knowledge required to steam
milk which is essential in the preparation of espresso-based
beverages with milk like cappuccino and latte. It covers the two
stages of steaming milk: foaming and heating, at the desired
temperature and consistency.

Nominal Duration : 40 Hours

Summary of Learning Outcomes:

At the completion of the module the trainees/students should be able to:

LO1. Prepare milk and equipment

LO2. Foam milk
LO3. Steam milk

Details of Learning Outcomes:

LO1. PREPARE MILK AND EQUIPMENT

 ASSESSMENT CRITERIA:

1. Milk is chilled in accordance to appropriate temperature.

2. Adequate amount of milk is measured according to the kind of drink to be prepared.
3. Correct (size of ) steaming pitcher is selected in accordance with enterprise standards
4. Steaming pitcher is chilled in accordance to appropriate temperature.
5. Steam wand is flushed to remove condensed water.
6. Steam wand is wiped before steaming.
7. Rags for the steam wand are kept clean and moist

__________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Milk types and The students/ trainees  Lecture/discussion Written test

Chemistry of milk must be provided with  Demonstration Practical test
 Espresso machine the following:  Hands-on Observation
parts  Video viewing Oral
 Milk based coffee  Coffee bar or questioning
beverages simulated area  Evaluation of
 Procedures for  Different coffee the finished
steaming milk machines and product
 Pouring milk equipment
techniques  Coffee bar tools
and supplies
 Milk chiller/
refrigerator or ice
box with ice

LO2. FOAM MILK

 ASSESSMENT CRITERIA:

1. Steam wand is positioned at the right depth of the milk.

2. Full steam is applied when introducing air into the milk.
3. The sound of air being drawn into the milk is judged/ evaluated thru the hissing sound.
4. Milk is stretched according to the desired volume of foam.
5. Milk is converted into microfoam.

__________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Correct volume of The students/ trainees  Lecture/discussion Written test

foam must be provided with  Demonstration Practical test
 Correct/ ideal the following:  Hands-on Observation
temperature for  Video viewing Oral
steaming milk  Coffee bar or questioning
 Procedures in simulated area  Evaluation of
stretching milk  Different coffee the finished
 Milk types and machines and product
chemistry of milk equipment
 Coffee bar tools
and supplies
 LO3. STEAM MILK

ASSESSMENT CRITERIA:

1. Steam wand is angled as appropriate to create a whirlpool effect.

2. Milk is spun to achieve the desired consistency.
3. Milk is steamed at the ideal temperature for immediate consumption.
4. Steam wand is shut off some 5 degrees before the desired temperature.
5. Steam wand is flushed and wiped after steaming.
6. Big bubbles are removed by swirling and knocking the pitcher on the counter.
________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Milk texturing and The students/ trainees  Lecture/discussion  Written test

steaming must be provided with  Demonstration  Practical test
the following:  Hands-on  Observation
 Video viewing  Evaluation of
 Coffee bar or the finished
simulated area product
 Different coffee  Oral
machines and questioning
equipment
 Coffee bar tools
and supplies
Unit of Competency : PREPARE AND SERVE COFFEE BEVERAGES

Module Title : PREPARING AND SERVING COFFEE BEVERAGES

Module Descriptor : This module covers the skills and knowledge required in the
preparation of standard coffee beverages, both hot and cold
using the espresso machine and the other brewing methods
like syphon, pour over and French press.

Nominal Duration : 40 Hours

Summary of Learning Outcomes:

At the completion of the module the trainees/students should be able to:

LO1. Take orders of guests

LO2. Prepare espresso-based beverages
LO3. Prepare and serve brewed coffee
 Details of Learning Outcomes:

LO1. TAKE ORDERS OF GUESTS

ASSESSMENT CRITERIA:

1. Orders are taken and verified with guests or dining service crew.
2. Recommendations are offered to the guest on selection of coffee beverages.
3. General information about the coffee beans are provided to guests
4. Mise-en-place for coffee service is completed according to establishment’s standards and
procedures.

___________________________________________________________________

Assessment
Contents Conditions Methodologies Methods

 Procedures in taking the The students/ trainees  Lecture  Written / Oral

orders must be provided with  Discussion test
 Variety of coffee the following:  Film viewing  Practical test
products  Demonstration
 Origins, nature and  Menu cards
characteristics of the  Order Pad/ Slip
different coffee products  Pen
 LO2. PREPARE ESPRESSO-BASED BEVERAGES

ASSESSMENT CRITERIA:

1. Hot and cold espresso-based beverages are prepared according to standard recipes of
the establishments
2. Only good/perfect shots of espresso are served or used in the beverages.
3. Appropriate cups/glasses and accessories are selected according to the beverage
ordered.
4. Espresso beverages are served immediately.

_________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Preparing Hot And Cold The students/ trainees  Lecture  Written / Oral
Espresso-Based must be provided with  Discussion test
Beverages the following:  Film viewing  Practical test
 Mis-en-place  Demonstration
 Coffee bar or
simulated area
 Different coffee
machines and
equipment
 Coffee bar tools and
supplies
 LO3. PREPARE AND SERVE BREWED COFFEE

ASSESSMENT CRITERIA:

1. Brewed coffee is prepared according to the brewing method desired by the guest.
2. Coffee is brewed according to ideal brewing time of the method
3. Coffee beans are weighed or measured according to brewing method.
4. Brewed coffee is served immediately.

Assessment
Contents Conditions Methodologies
Methods

 Selecting the right cups The students/ trainees  Lecture/  Written test
 Brewing method must be provided with Discussion  Practical test
 Procedures in serving the following:  Demonstration  Observation
coffee  Hands on  Evaluation of
 Coffee bar or  Video viewing the finished
simulated area product
 Different coffee  Oral
machines and questioning
equipment
 Coffee bar tools and
supplies
Unit of Competency : PERFORM BASIC MAINTENANCE OF MACHINES AND
EQUIPMENT

Module Title : PERFORMING BASIC MAINTENANCE OF MACHINES

AND EQUIPMENT

Module Description : This module deals 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

Nominal Duration : 12 Hours

Summary of Learning Outcomes:

At the completion of the module the trainees/students should be able to:

LO1. Maintain espresso machine

LO2. Clean doser grinder
LO3. Care of small brewing devices
 LO1. MAINTAIN ESPRESSO MACHINE

ASSESSMENT CRITERIA:

1. Backflushing of espresso is performed according to the type of machine.

2. Group head, gasket and porta filters are checked regularly.
3. Clean hot water is poured to the drip tray.
4. Steam wand is cleaned and wiped with a clean and moist rag.
5. Appropriate food grade cleaning chemical is used to backflush and descale espresso
machine
6. Porta filer and baskets are soaked in hot water to remove oils.
7. Group head and screen are brushed at the end of the day.
8. Water softener filter is checked regularly.
9. Suitable cleaning tools and materials are used to perform maintenance procedures of the
machine.
___________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Parts of the machines The students/ trainees  Lecture/  Written test

 Cleaning methods must be provided with Discussion  Practical test
 Operating procedures the following:  Demonstration  Observation
 Maintenance tasks of  Hands on  Oral
the machine  Coffee bar or  Video viewing questioning
 Basic maintenance and simulated area
troubleshooting  Different coffee
 Periodic maintenance machines and
equipment
 Coffee bar tools and
supplies
 LO2. CLEAN DOSER GRINDER

ASSESSMENT CRITERIA:

1. Grounds are brushed off from the bottom and exterior part of the grinder
2. Bean hopper is wiped with clean cloth or paper towel or washed in warm water
3. The doser chamber or compartment (especially the chute area) is brushed out.
4. Grinder blades are checked regularly.

________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Parts of the machines The students/ trainees  Lecture/  Written test

 Cleaning methods must be provided with Discussion  Practical test
 Operating procedures the following:  Demonstration  Observation
 Maintenance tasks of  Hands on  Oral
the machine  Coffee bar or  Video viewing questioning
 Basic maintenance and simulated area
troubleshooting  Different coffee
 Periodic maintenance machines and
equipment
 Coffee bar tools and
supplies
 LO3. CARE OF SMALL BREWING DEVICES

ASSESSMENT CRITERIA:

1. Small brewers are cleaned right after use in accordance with enterprise standards.
2. Small brewers are wiped dried before storage in accordance with enterprise standards.
3. Small brewers are stored in their proper places in accordance with enterprise standards.
4. Ceramics and glass brewers are washed and soaped after use in accordance with
enterprise standards.
5. Filters of the small brewing apparatuses are checked for damages.

Assessment
Contents Conditions Methodologies
Methods

 Parts of the machines The students/  Lecture/discussion  Written test

 Cleaning methods trainees must be  Demonstration  Practical test
 Operating procedures provided with the  Hands-on  Observation
 Maintenance tasks of following:  Video viewing  Oral
the machine questioning
 Periodic maintenance  Coffee bar or
 Basic maintenance simulated area
and troubleshooting  Different coffee
machines and
equipment
 Coffee bar tools
and supplies
Unit of Competency : PERFORM BASIC CASHIERING AND GENERAL
CONTROL PROCEDURES

Module Title : PERFORMING BASIC CASHIERING AND GENERAL

CONTROL PROCEDURES

Module Descriptor : This module deals with the know ledge and skills required
to perform basic cashiering function as well as carry out
general control procedures including stock/inventory
control.

Nominal Duration : 10 Hours

Summary of Learning Outcomes:

At the completion of the module the trainees/students should be able to:

LO1. Operate Electronic Cash register (ECR) or Point of sales system (POS)
LO2. Receive payments
LO3. Handle Change Funds and Petty Cash
LO4. Maintain par stock of items
 LO1. OPERATE ELECTRONIC CASH REGISTER (ECR) OR POINT OF SALES SYSTEM
(POS)

ASSESSMENT CRITERIA:

1. ECR or POS is prepared before operation following standard procedures

2. Business transactions are entered and recorded in accordance with enterprise standards.
3. Reports are generated at the end of the shift in accordance with enterprise standards.
4. New item data are entered into the system in accordance with enterprise standard
operating procedures.
5. Back up data base are made in accordance with enterprise standards.

Assessment
Contents Conditions Methodologies
Methods

 POS features The students/ trainees  Lecture/discussion  Written test

 Benefits/ uses of must be provided with  Demonstration  Practical test
POS the following:  Hands-on  Observation
 Operating  Video viewing  Oral
procedures  ECR/POS questioning
 Preparation and  Sales reports
reports forms
 Computer skills  Order slips
 Computers
 LO2. RECEIVE PAYMENTS

ASSESSMENT CRITERIA:

1. Cash is received and counted in accordance with enterprise accounting procedures.

2. Change is given and counted in front of the guest in accordance with enterprise
accounting procedures.
3. Receipts/tapes are printed out and given to guest in accordance with enterprise
accounting procedures.

_________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Policies and The students/ trainees  Lecture/discussion  Written test

procedures related to must be provided with  Demonstration  Practical test
cash handling the following:  Hands-on  Observation
 Accounting skills  Video viewing  Oral
 Sales reports questioning
forms
 Computer
 ECR/POS
 LO3. HANDLE CHANGE FUNDS AND PETTY CASH

ASSESSMENT CRITERIA:

1. Cash funds are secured in accordance with enterprise standard procedures

2. Cash count reports are prepared in accordance with enterprise standard procedures.
3. Expenses are monitored and recorded in accordance with enterprise standard procedures.
_________________________________________________________________________

Assessment
Contents Conditions Methodologies
Methods

 Policies and The students/ trainees  Lecture/discussion  Written test

procedures related to must be provided with  Demonstration  Practical test
cash handling the following:  Hands-on  Observation
 Accounting skills  Video viewing  Oral
 Preparation and  Sales reports questioning
reports forms
 Computer
 LO4. MAINTAIN PAR STOCK OF ITEMS

ASSESSMENT CRITERIA:

1. Beginning and ending inventory are conducted before and after operations in accordance
with enterprise inventory procedures
2. Stocks are requested according to enterprise standard procedures
3. Issued stock items are checked against requisition documents in accordance with
enterprise procedures
4. Stock levels are monitored in accordance with par stocking procedures.

Assessment
Contents Conditions Methodologies
Methods

 Par stock The students/ trainees  Lecture/discussion  Written test

 Inventory control/ must be provided with  Demonstration  Practical test
procedures the following:  Hands-on  Observation
 Stocking skills  Video viewing  Oral
 Sales reports questioning
forms
 Computer
 Inventory form