TESDA-OP-CO-01-F11

Rev. No.00-03/08/17
COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: BARTENDING

Nominal Duration: 467 HOURS

Qualification Level: NATIONAL CERTIFICATE LEVEL II

Course Description: This course is designed to enhance the knowledge, skills, and
attitude of a bartender/barista in cleaning bar areas, operating
bar, preparing and mixing cocktails in accordance with
industry standards. It covers the basic, common, and core
competencies.

Trainee Entry Requirements:

Candidate/trainee must be any of following:

 Can communicate in Basic English either oral or written

 At least 10-year basic education graduate
 Can perform basic mathematical computation
 Can perform basic computer operation
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Course Structure:
Basic Competencies
No. of Hours (47 Hours)
(Integrating Gender Sensitivity Component)

Unit of Module Title Learning Nominal

Competency Outcomes Duration
1. Participate on 1.1 Participating 1.1.1: Follow routine spoken 5.5 Hours
Workplace in Workplace messages.
Communication Communications 1.1.2: Perform workplace duties
following written notices.
1.1.3: Obtain and Convey
workplace information.
1.1.4: Complete relevant work-
related documents.
1.1.5: Participate in workplace
meeting and discussion
applying gender fair language.
2. Work in a Team 2.1 Observing 2.1.1: Discuss the difference 12 Hours
Environment Gender between sex and gender.
Sensitivity in the 2.1.2: Discuss gender identity
Workplace and sexual orientation.
2.1.3: Analyze the different
manifestations of gender
inequality in TVET and in
society.
2.1.4: Discuss gender and rights
based approach to sexual and
reproductive health including
HIV-AIDS awareness and
preventive.

2.2 Working in a 2.2.1: Describe team role and 5 Hours

Team scope.
Environment 2.2.2: Identify individual role and
responsibilities within a team.
2.2.3: Develop effective
workplace relationship including
personal values and beliefs
related to gender.
2.2.4: Work as a team member.
2.2.5: Contribute to work group
activities.
3. Practice Career 3.1 3.1.1: Describe the purpose of 8 Hours
Professionalism Demonstrating work
Work Values and 3.1.2: Identify and deal with
Gender ethical problems.
Sensitivity 3.1.3: Apply work values and
gender sensitivity.
3.1.4: Maintain integrity of
conduct in the workplace.
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3.2 Practicing 3.2.1: Integrate gender 5.5 Hours
Career perspectives with personal and
Professionalism organizational goals.
3.2.2: Set and meet work
priorities.
3.2.3: Maintain professional
growth and development.
Integrate gender perspective
with personal development.
4. Practice 4.1 Practicing 4.1.1: Sort and remove 5 Hours
Occupational Basic unnecessary items
Health and Safety Housekeeping 4.1.2: Arrange items
Procedure Procedures 4.1.3: Maintain work areas, tools
and equipment
4.1.4: Follow standard work
processes and procedures
4.1.5: Perform work
spontaneously

4.2 Practicing 4.2.1: Identify hazards and risks 6 Hours

Occupational 4.2.2: Evaluation hazards and
Health and risks
Safety 4.2.3: Control hazards and risks
Procedures 4.2.4: Maintain occupational
health and safety awareness
including women’s issues/
concern relative to OHS
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Common Competencies
No. of Hours (18 Hours)

Unit of Module Title Learning Nominal

Competency Outcomes Duration
1. Develop and 1.1 Developing 1.1.1: Seek information on the 2 Hours
Update Industry and Updating industry
Knowledge Industry 1.1.2: Update industry
Knowledge knowledge
2. Observe 2.1 Observing 2.1.1: Follow hygiene 2 Hours
Workplace Workplace procedures
Hygiene Hygiene 2.1.2: Identify and prevent
Procedures Procedures hygiene risks
3. Perform 3.1 Performing 3.1.1: Plan and prepare for task 6 Hours
Computer Computer to be undertaken
Operations 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 systems
4. Perform 4.1 Performing 4.1.1: Follow workplace 2 Hours
Workplace and Workplace Safety procedures for health, safety
Safety Practices Procedures and security practices
4.1.2: Deal with emergency
situations
4.1.3: Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1: Apply effective verbal and 6 Hours
Effective Customer Effective non-verbal communication skills
Services Customer to respond to customer needs
Services 5.1.2: Provide prompt and
quality service to customer
5.1.3: Handle queries through
telephone, fax machine, internet
and e-mail
5.1.4: Handle customer
complaints, evaluation and
recommendations
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Core Competencies
No. of Hours (290 Hours)

Unit of Module Title Learning Nominal

Competency Outcomes Duration
1. Clean bar areas 1.1. Cleaning bar 1.1.1 Clean bar and equipment 60 hours
areas and tools
1.1.2 Clean and maintain public
areas
2. Operate bar 2.1 Operating 2.1.1 Prepare bar for service 80 hours
bar 2.1.2 Take drink orders
2.1.3 Serve drinks
2.1.4 Deals with customers
affected with alcohol
2.1.5 Maintain proper bar
operation control
procedures
2.1.6 Close/turn over bar
operations
3. Prepare and mix 3.1 Preparing 3.1.1 Prepare and mix a range 80 hours
cocktails and and mix of cocktails
non-alcoholic cocktails and 3.1.2 Prepare and mix a variety
concoction non-alcoholic of non-alcoholic
drinks concoctions
3.1.3 Use, clean and maintain
bar tools, equipment and
machineries for mixing
cocktails and non-alcoholic
concoctions
4. Provide basic 4.1 Providing 4.1.1 Explain different types of 70 hours
wine service wine service wines to customers
4.1.2 Recommend appropriate
wine and food
combinations to customers
4.1.3 Prepare wine, glasses and
accessories for service
4.1.4 Open and serve wine
4.1.5 Check wine for faults
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Elective Competencies (if any)
No. of Hours (112 Hours)

Unit of Module Title Learning Nominal

Competency Outcomes Duration
1. Prepare 1.1 Preparing 1.1.1 Set up and prepare 32 hours
Espresso 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
3. Prepare and 3.1 Preparing 3.1.1 Take orders of guests 40 hours
serve coffee and 3.1.2 Prepare espresso based
beverages serving coffee beverages
beverages 3.1.3 Prepare and serve
brewed coffee

Assessment Methods:

 Individual and group demonstration (Practical application)

 Written examination
 Individual report/ group projector report
 Interview
 Portfolio assessment

Course Delivery:

 Group Discussion
 Demonstration
 Film viewing
 Modular instruction
 Practical application
 Reporting
 Role Play
 Simulation

Distance Learning
 Any non-print materials such as tutorial videos or PowerPoint materials or eCBLM
 Printed Self-pace material (CBLM or any learning package)

Blended Learning Delivery Mode

 With offline or online eLearning materials
 Face to face session (shall strictly adhere to COVID-19 Inter-Agency Task Force
Health and Safety Protocol)
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Resources:

(List of recommended tools, equipment and materials for the training of 25 trainees
for Bartending NC II.

Qty. Tools Qty. Equipment Qty. Materials

Heavy - Based
6 pcs 1 unit Ice bin 25 Printed CBLMs
glass Jigger
12 Double-edge Speed rail/rack eCBLMs in CD or
1 set 25
pcs stainless jigger (speed wheel) USB format
Training packages
Three-in-One
in CD format
8 sets Stainless Cocktail 2 set Electric Blender 25
containing Videos,
Shaker
PPT, AVP, etc.
Boston Shaker w/
4 sets 1 set Electric Mixer
mixing glass
Multi-layered eLearning
2 pcs Tin Cans 1 unit
refrigerator Facility
Learning
Fruit Juicer / Coffee
2 pcs 1 set 1 Management
Squeezer Maker/espresso
System
Bar spoon with
12 Hand glass Wifi signal and
relish fork at other 1 set 1
pcs Brushes router
end
Bar Strainer Draft Beer
8 pcs 1 set Desktop Computer
(hawthorn) Dispenser (mock)
2 pcs Basic Strainer 1 set Wash sink
Waiter’s friend
6 pcs 2 unit Spill mat
Cork Screw
Wing type or
4 pcs different type of 2 pcs Drain board
Cork Screw
16
Speed pourer 1 unit Soda siphon
pcs
Rectangular or
Bottle and can
6 pcs 8 pcs round (small)
opener
table, with chairs
Canulator /
2 pcs
Canulating knife
1 Electronic cash
4 pcs Ice bucket
units registers
2
8 pcs Ice scooper Electric fan
units
6 pcs Ice tong 1 set First aid kits
2 pcs Ice Pick 1 pcs Fire extinguisher
4 pcs Chopping board 1 pcs Emergency light
4 pcs Paring knife 1 unit Heater
2 pcs Muddler
6 pcs Juice jugs (Color
coded) –
‘Store and Pour’
1 set Garnish tray
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dispenser
  (7 compartments)
4 pcs Cocktail / Bar tray
Wine bucket (with
1 pcs
stand)
2 pcs Wine basket
Wine
6 pcs
stopper/resealer
2 set Glass-rimmer
4 set Measuring Cup
2 pcs Decanter
2 pcs 1/2 liter Carafe
4 pcs ¼ liter Carafe
4 pcs 4 oz. Carafe
2 pcs Funnel
Water Pitcher
2 pcs (stainless)
Bar Caddy /
1 pcs Organizer
1 pcs Coffee / Tea pot
6 pcs Fruit molder
2 pcs Straw dispenser
3 pcs change tray
8 pcs Coaster
3 pcs Astray
10 cocktail napkin
pcs
10pc Stirrer
s
8 pcs teaspoon
15pc Rock Glass/ Old
s Fashion 6-8oz
12 Hi-ball Glass 8-10
pcs oz
8 pcs Collin 10-12 oz
12 Zombie 12-14 oz
pcs
8 pcs Brandy 12 oz
6 pcs Brandy 16 oz
12 Martini/ Cocktail
pcs Glass
10 Margarita Glass
pcs
10 Champagne
pcs Saucer
3 pcs champagne tulip
6 pcs Champagne Flute
10 Cordial Glass
pcs
Poco Grande
4 pcs Glass
6 pcs Breeze
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4 pcs Squall Glass
2 pcs Hurricane
8 pcs Sherry/port wine
3 pcs Sour
10 Shot glass
pcs
6 pcs Footed beer
asorted specialty/
6 pcs fancy glass
8 pcs Beer Mug
12 white wine glass
pcs
12 red wine
pcs
All-purpose wine
6 pcs Glass
6 pcs Pilsner Glass
3 pcs Footed rock glass
Footed Hi ball
3 pcs glass
12 Water Goblet
pcs
4 pcs Irish Coffee Glass
coffee cups and
8 pcs saucer
6 pcs teaspoon
3 pcs Coffee mugs
3 pcs Steaming pitcher
1 pcs Thermometer
1 set Cup Punch Bowl
9 pcs Pony Glass
2 pcs Shooter Glass
6 pcs wheat Beer Glass

Facilities:

Administration office
Bartending Lecture Room
Laboratory Area(with Bar Counter design)
Storage Area/Tool room/Supply
Comfort Room
Circulation area

TR- LECTURE ROOM, LAB, REQUIRED BY TESDA.

Qualification of Instructors/Trainers:

 Must be a holder of National TVET Trainer Certificate in Bartending (TM I and NC II)
 Holder of Training Certificates in:
o Developing Learning Materials for eLearning
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o Facilitating eLearning Session
o Develop Learning Materials
 Must have at least 2 years relevant industry experience
 Must have attended and competent bar service training and Seminar
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