BASIC

COMPETENCIES
Course: Barista NC II
Unit of Participate in workplace communication
Competency:
Module Title: Participating in workplace communication
No. of Hours: 4 Hours
Learning Contents Learning Resources
Outcomes
LO1. Obtain and  Effective  Training Regulation
convey workplace communication
information  CBLM
 Different modes of
communication  Hand-outs

 Written communication  Web Resource

(https://gselodelmsapp.
 Organizational policies wordpress.com /online-courses-
page/career-professionalism/course-3-
 Communication it-matters/)
procedures and
systems

 Technology relevant to
the enterprise and the
individual’s work
responsibilities

LO2 . Participate in  Effective  Training Regulation

workplace meeting communication
and discussion.  CBLM
 Different modes of
communication  Hand-outs

 Written communication  Web Resource

(https://gselodelmsapp.
 Organizational policies wordpress.com /online-courses-
page/career-professionalism/course-3-
 Communication it-matters/)
procedures and
systems

 Technology relevant to
the enterprise and the
individual’s work
responsibilities
LO3. Complete  Effective  Training Regulation
relevant work communication
related documents  CBLM
 Different modes of
communication  Hand-outs

 Written communication  Web Resource

(https://gselodelmsapp.
 Organizational policies wordpress.com /online-courses-
page/career-professionalism/course-3-
 Communication it-matters/))
procedures and
systems

 Technology relevant to
the enterprise and the
individual’s work
responsibilities

Course: Barista NC II
Unit of Work in a team environment
Competency:
Module Title: Working in a team environment
No.of Hours: 2 Hours
Learning Outcomes Contents Learning Resources
LO1. Describe team  Communication  Training Regulation
role and scope process
 CBLM
 Team structure
 Hand-outs
 Team roles
 Web Resource
 Group planning and https://gselodelmsapp.wordpr
decision making ess .com/ online-courses-
page/team-
environment/course-2-health-
is-wealth/)
LO2 . Identify own  Communication  Training Regulation
role and process
responsibility within  CBLM
team  Team structure
 Hand-outs
 Team roles
 Web Resource
 Group planning and https://gselodelmsapp.wordpr
decision making ess .com/ online-courses-
page/team-
environment/course-2-health-
is-wealth/)
LO3. Work as a  Communication  Training Regulation
team member process
 CBLM
 Team structure
 Hand-outs
 Team roles
 Web Resource
 Group planning and https://gselodelmsapp.wordpr
decision making ess .com/ online-courses-
page/team-
environment/course-2-health-
is-wealth/)

Course: Barista NC II
Unit of Practice career professionalism
Competency:
Module Title: Practicing career professionalism
No. of hours 6 Hours
Learning Contents Learning Resources
Outcomes
LO1. Integrate  Work values and  Training Regulation
personal objectives ethics (Code of
with organizational Conduct, Code of  CBLM
goals Ethics, etc.)
 Hand-outs
 Company policies
 Web Resource
 Company operations,  (https://gselodelmsapp.
procedures and
wordpress .com/online-
standards
courses-page/career-
professionalism/course-
 Fundamental rights
3-it-matters/
at work including
gender sensitivity

 Personal hygiene
practices

LO2. Set and meet  Work values and  Training Regulation

work priorities ethics (Code of
Conduct, Code of  CBLM
Ethics, etc.)
 Hand-outs
 Company policies
 Web Resource
 Company operations,  (https://gselodelmsapp.
procedures and
wordpress .com/online-
standards
courses-page/career-
professionalism/course-
 Fundamental rights
3-it-matters/
at work including
gender sensitivity

 Personal hygiene
practices

LO3. Maintain  Work values and  Training Regulation

professional growth ethics (Code of
and development Conduct, Code of  CBLM
Ethics, etc.)
 Hand-outs
 Company policies
  Web Resource
 Company operations,  (https://gselodelmsapp.
procedures and wordpress .com/online-
standards courses-page/career-
professionalism/course-
 Fundamental rights 3-it-matters/
at work including
gender sensitivity

 Personal hygiene
practices
Course: Barista NC II
Unit of Practice occupational health and safety procedures
Competency:
Module Title: Practicing occupational health and safety procedures
No. of hours 6 Hours
Learning Contents Learning Resources
Outcomes
LO1. Identify hazards  OHS procedures  Training Regulation
and risks and practices and
regulations  CBLM

 PPE types and uses  Hand-outs

 Personal hygiene  Web Resource

practices  https://gselodelmsapp.
wordpress.com/online-
 Hazards/ courses-
 risks identification page/occupational-
and control health-and-safety-
procedures/practice-
 Threshold Limit occupational-health-and-
Value -TLV safety-procedures/

 OHS indicators

 Organiza-tion safety
and health protocol

 Safety
consciousness

 Health
consciousness

LO2.Evaluate  OHS procedures  Training Regulation

hazards and risks and practices and
regulations  CBLM

 PPE types and uses  Hand-outs

 Personal hygiene  Web Resource

practices  https://gselodelmsapp.
wordpress.com/online-
 Hazards/ courses-
 risks identification page/occupational-
and control health-and-safety-
 procedures/practice-
 Threshold Limit occupational-health-and-
Value -TLV safety-procedures/

 OHS indicators

 Organiza-tion safety
and health protocol

 Safety
consciousness

 Health
consciousness

LO3. Control hazards  OHS procedures  Training Regulation

and risks and practices and
regulations  CBLM

 PPE types and uses  Hand-outs

 Personal hygiene  Web Resource

practices  https://gselodelmsapp.
wordpress.com/online-
 Hazards/ courses-
 risks identification page/occupational-
and control health-and-safety-
procedures/practice-
 Threshold Limit occupational-health-and-
Value -TLV safety-procedures/

 OHS indicators

 Organiza-tion safety
and health protocol

 Safety
consciousness

 Health
consciousness

LO4. Maintain OHS  OHS procedures  Training Regulation

awareness and practices and
regulations  CBLM
 PPE types and uses  Hand-outs

 Personal hygiene  Web Resource

practices  https://gselodelmsapp.
wordpress.com/online-
 Hazards/ courses-
 risks identification page/occupational-
and control health-and-safety-
procedures/practice-
 Threshold Limit occupational-health-and-
Value -TLV safety-procedures/

 OHS indicators

 Organiza-tion safety
and health protocol

 Safety
consciousness

 Health
consciousness
 Common
Competencies

Course: Barista NC II
Unit of Develop and update industry knowledge
Competency:
Module Title: Developing and update industry knowledge
No. of Hours 2 Hours
Learning Contents Learning Resources
Outcomes
LO1. Seek  Overview of quality  Training Regulation
information on the assurance in the
industry industry  CBLM

 Role of individual  Hand-Outs

staff members
 Web Resource
 Industry information  https://dokumen.tips
sources /documents/cblm-
tourism.html
LO2. Update  Overview of quality  Training Regulation
industry assurance in the
knowledge industry  CBLM

 Role of individual  Hand-Outs

staff members
 Web Resource
 Industry information https://dokumen.tips
sources /documents/cblm-
tourism.html

Course: Barista NC II
Unit of Observe workplace hygiene procedures
Competency:
Module Title: Observing workplace hygiene procedures
No.of Hours 2 Hours
Learning Contents Learning Resources
Outcomes
LO1. Follow  Typical hygiene and  Training Regulation
hygiene control procedures
procedures in the hospitality and  CBLM
tourism industries

 Overview of  Microsoft Powerpoint

legislation and Presentation: Importance of
regulation in relation OSH
to food handling,
personal and
general hygiene

 Knowledge on
factors which
contribute to
workplace hygiene
problems

 General hazards in
handling of food,
linen and laundry
and garbage,
including major
causes of
contamination and
cross-infection

 Sources of and
reasons for food
poisoning

LO2. Identify and  Typical hygiene and  Training Regulation

prevent hygiene control procedures
risk in the hospitality and  CBLM
tourism industries
 Microsoft Powerpoint
 Overview of Presentation: Importance of
legislation and OSH
regulation in relation
to food handling,
personal and
general hygiene

 Knowledge on
factors which
contribute to
workplace hygiene
problems
  General hazards in
handling of food,
linen and laundry
and garbage,
including major
causes of
contamination and
cross-infection

 Sources of and
reasons for food
poisoning

Course: Barista NC II
Unit of Perform computer operations
Competency:
Module Title: Performing computer operations
No. of Hours 5 Hours
Learning Contents Learning Resources
Outcomes
LO1. Plan and  Basic ergonomics of  Training Regulation
prepare task to be keyboard and
undertaken computer use  CBLM

 Main types of
computers and basic  Microsoft Powerpoint
features of different Presentation: Computers in
operating systems your Future
 Main parts of a
computer

 Storage devices and

basic categories of
memory

 Relevant types of
software

 General security

 Viruses

 OH & S principles
and responsibilities

 Calculating computer
capacity
LO2. Input data  Typical hygiene and  Training Regulation
into a computer control procedures
in the hospitality and  CBLM
tourism industries
 Microsoft Powerpoint
 Overview of Presentation: Importance of
legislation and OSH
regulation in relation
to food handling,
personal and
general hygiene

 Knowledge on
factors which
contribute to
workplace hygiene
problems

 General hazards in
handling of food,
linen and laundry
 and garbage,
including major
causes of
contamination and
cross-infection

 Sources of and
reasons for food
poisoning

LO3. Assess  Typical hygiene and  Training Regulation

information using control procedures
computer in the hospitality and  CBLM
tourism industries

 Overview of  Microsoft Powerpoint

legislation and Presentation: Importance of
regulation in relation OSH
to food handling,
personal and
general hygiene

 Knowledge on
factors which
contribute to
workplace hygiene
problems

 General hazards in
handling of food,
linen and laundry
and garbage,
including major
causes of
contamination and
cross-infection

 Sources of and
reasons for food
poisoning

LO4. Produce/  Typical hygiene and  Training Regulation

output data using control procedures
computer system in the hospitality and  CBLM
tourism industries
 Microsoft Powerpoint
 Overview of Presentation: Importance of
legislation and OSH
regulation in relation
 to food handling,
personal and
general hygiene

 Knowledge on
factors which
contribute to
workplace hygiene
problems

 General hazards in
handling of food,
linen and laundry
and garbage,
including major
causes of
contamination and
cross-infection

 Sources of and
reasons for food
poisoning

LO5. Maintain  Typical hygiene and  Training Regulation

computer system control procedures
in the hospitality and  CBLM
tourism industries
 Microsoft Powerpoint
 Overview of Presentation: Importance of
legislation and OSH
regulation in relation
to food handling,
personal and
general hygiene

 Knowledge on
factors which
contribute to
workplace hygiene
problems

 General hazards in
handling of food,
linen and laundry
and garbage,
including major
causes of
contamination and
cross-infection
  Sources of and
reasons for food
poisoning

Course: Barista NC II
Unit of Perform workplace and safety practices
Competency:
Module Title: Performing workplace and safety practices
No. of Hours 4 Hours
Modality: Check which modality will be applied. Multi-modal is allowed:

( ) Full Online ( /) Blended Online (/ ) Distance Learning

 Learning Contents Learning Resources
Outcomes
LO1. Follow  Communication  Training Regulation
workplace  Interactive
procedures for communication with  CBLM
health, safety and others
security practices  Microsoft Powerpoint
 Interpersonal skills Presentation: Importance of
OSH
 Good working
attitude

 Ability to work
quietly; with
cooperation;
patience,
carefulness,
cleanliness and
aesthetic values

 Ability to focus on
task at hand

 Systems,
Processes and
Operations
 Workplace health,
safety and security
procedures

 Emergency
procedures

 Personal
presentation

 Safety Practices

 Proper disposal of
garbage

 Practice safety
measures

 5s Implementation
LO2. Deal with  Communication  Training Regulation
emergency  Interactive
situations communication with  CBLM
others
 Microsoft Powerpoint
 Interpersonal skills Presentation: Importance of
OSH
 Good working
attitude

 Ability to work
quietly; with
cooperation;
patience,
carefulness,
cleanliness and
aesthetic values

 Ability to focus on
task at hand

 Systems,
Processes and
Operations
 Workplace health,
safety and security
procedures

 Emergency
procedures

 Personal
presentation

 Safety Practices

 Proper disposal of
garbage

 Practice safety
measures

 5s Implementation

LO3. Maintain  Communication  Training Regulation

safe personal  Interactive
presentation communication with  CBLM
standards others
 Microsoft Powerpoint
 Interpersonal skills Presentation: Importance of
OSH
 Good working
attitude

 Ability to work
quietly; with
cooperation;
patience,
carefulness,
cleanliness and
aesthetic values

 Ability to focus on
task at hand

 Systems,
Processes and
Operations
 Workplace health,
safety and security
procedures

 Emergency
procedures

 Personal
presentation

 Safety Practices

 Proper disposal of
garbage

 Practice safety
measures

 5s Implementation
Course: Barista NC II
Unit of Provide effective customer service
Competency:
Module Title: Providing effective customer service
No.of Hours 5 Hours
Learning Contents Learning Resources
Outcomes
LO1. Greet  Communication  Training Regulation
customers  Interactive
communication with  CBLM
 others
 Microsoft Powerpoint
 Interpersonal skills/ Presentation: Importance of
social graces with Effective Costumer Service
sincerity

 Safety Practices
Safe work practices

 Personal hygiene

 Attitude

 Attentive, patient
and cordial

 Eye-to-eye contact
 2.3.3 Maintain
teamwork and
cooperation

 Theory
 Selling/upselling
techniques

 Interview
techniques

 Conflict resolution

 Communication
process

 Communication
 barriers

LO2. Identify  Communication  Training Regulation

customer needs  Interactive
communication with  CBLM
others

 Interpersonal skills/  Microsoft Powerpoint
social graces with Presentation: Importance of
sincerity Effective Costumer Service

 Safety Practices
 Safe work practices

 Personal hygiene

 Attitude

 Attentive, patient
and cordial

 Eye-to-eye contact
 2.3.3 Maintain
teamwork and
cooperation

 Theory
 Selling/upselling
techniques

 Interview
techniques

 Conflict resolution

 Communication
process

 Communication
 barriers

LO3. Deliver  Communication  Training Regulation

service to  Interactive
customer communication with  CBLM
others

 Interpersonal skills/  Microsoft Powerpoint

social graces with Presentation: Importance of
sincerity Effective Costumer Service

 Safety Practices
Safe work practices

 Personal hygiene

 Attitude

 Attentive, patient
 and cordial

 Eye-to-eye contact
 2.3.3 Maintain
teamwork and
cooperation

 Theory
 Selling/upselling
techniques

 Interview
techniques

 Conflict resolution

 Communication
process

 Communication
 barriers

LO4. Handle  Communication  Training Regulation

queries through  Interactive
telephone, fax communication with  CBLM
machine, internet others
and email
 Interpersonal skills/  Microsoft Powerpoint
social graces with Presentation: Importance of
sincerity Effective Costumer Service

 Safety Practices
Safe work practices

 Personal hygiene

 Attitude

 Attentive, patient
and cordial

 Eye-to-eye contact
 2.3.3 Maintain
teamwork and
cooperation
  Theory
 Selling/upselling
techniques

 Interview
techniques

 Conflict resolution

 Communication
process

 Communication
 barriers

LO5. Handle  Communication  Training Regulation

complaints,  Interactive
evaluation and communication with  CBLM
recommendation others
s  Microsoft Powerpoint
 Interpersonal skills/ Presentation: Importance of
social graces with Effective Costumer Service
sincerity

 Safety Practices
Safe work practices

 Personal hygiene

 Attitude

 Attentive, patient
and cordial

 Eye-to-eye contact
 2.3.3 Maintain
teamwork and
cooperation

 Theory
 Selling/upselling
techniques

 Interview
techniques
 Conflict resolution

 Communication
process

 Communication
 barriers
 CORE
COMPETENCIES

Course: Barista NC II
Unit of Competency: Prepare espresso
Module Title: Preparing espresso
No. of hours 8 Hours
Modality: Check which modality will be applied. Multi-modal is allowed:

( ) Full Online ( /) Blended Online (/ ) Distance Learning

 Learning Outcomes Contents Learning Resources
LO1. Set up and  Types of coffee  Training Regulation
prepare machine and grind
equipment  CBLM
 Types of
commercially  Microsoft Powerpoint
viable coffee Presentation: BARISTA 101
beans

 Roast levels

 Espresso
extraction

 Parts of an
espresso

 Espresso
machine parts

LO2. Dose and tamp  Types of coffee  Training Regulation

coffee grind
 CBLM
 Types of
commercially  Microsoft Powerpoint
viable coffee Presentation: BARISTA 101
beans

 Roast levels

 Espresso
extraction

 Parts of an
espresso

 Espresso
machine parts

LO3. Extract  Types of coffee  Training Regulation

espresso grind
 CBLM
 Types of
commercially  Microsoft Powerpoint
viable coffee Presentation: BARISTA 101
beans
  Roast levels

 Espresso
extraction

 Parts of an
espresso

 Espresso
machine parts

Course: Barista NC II
Unit of Competency: Texture Milk
Module Title: Texturing Milk
No. of hours 8 Hours
Learning Outcomes Contents Learning Resources
LO1. Prepare milk  Milk types and  Training Regulation
and equipment Chemistry of
 milk  CBLM

 Espresso  Microsoft Powerpoint

machine parts Presentation: BARISTA 101

 Milk based
coffee
beverages

LO2. Foam Milk  Milk types and  Training Regulation

Chemistry of
milk  CBLM

 Espresso  Microsoft Powerpoint

machine parts Presentation: BARISTA 101

 Milk based
coffee
beverages

LO3. Steam Milk  Milk types and  Training Regulation

Chemistry of
milk  CBLM

 Espresso  Microsoft Powerpoint

machine parts Presentation: BARISTA 101

 Milk based
coffee
beverages

Course: Barista NC II
Unit of Prepare and serve coffee beverages
Competency:
Module Title: Preparing and serve coffee beverages
No. of hours 7 Hours

Learning Contents Learning Resources

 Outcomes
LO1. Take orders Coffee growing Training Regulation
of guests countries
CBLM
Coffee varieties
Microsoft Powerpoint Presentation:
Basic espresso BARISTA 101
beverages

Brewing methods

LO2. Prepare Coffee growing Training Regulation

espresso based countries
beverages CBLM
Coffee varieties
Microsoft Powerpoint Presentation:
Basic espresso BARISTA 101
beverages

Brewing methods

LO3. Prepare and Coffee growing Training Regulation

serve brewed countries
coffee CBLM
Coffee varieties
Microsoft Powerpoint Presentation:
Basic espresso BARISTA 101
beverages

Brewing methods

Course: Barista NC II
Unit of Competency: Perform basic maintenance on machines and equipment
Module Title: Performing basic maintenance on machines and
equipment
No. of hours 8 Hours
Learning Outcomes Contents Learning Resources
LO1. Maintain Different types of Training Regulation
espresso machine coffee machines and
grinders CBLM

Machine parts Microsoft Powerpoint

Presentation: BARISTA 101
Grinder parts

Backflush

Basic maintenance
and trouble shooting

LO2. Clean doser Different types of Training Regulation

grinder coffee machines and
grinders CBLM

Machine parts Microsoft Powerpoint

Presentation: BARISTA 101
Grinder parts

Backflush

Basic maintenance
and trouble shooting
LO3. Care of small Different types of Training Regulation
brewing devices coffee machines and
grinders CBLM

Machine parts Microsoft Powerpoint

Presentation: BARISTA 101
Grinder parts

Backflush

Basic maintenance
and trouble shooting

Course: Barista NC II
Unit of Perform basic cashiering and general control procedures
Competency:
Module Title: Perform basic cashiering and general control procedures
No. of hours 6 Hours
Modality: Check which modality will be applied. Multi-modal is allowed:
( ) Full Online ( /) Blended Online (/ ) Distance Learning

Learning Contents Learning Resources

Outcomes
LO1. Operate  Standard POS  Training Regulation
Electronic Cash features
Register (ECR) OR  CBLM
Point of Sales  Policies and
System (POS) procedures  Microsoft Powerpoint Presentation:
related to cash BARISTA 101
handling

 Benefits/uses
of POS

 Par stock

 Inventory
control

LO2. Receive  Standard POS  Training Regulation

payments features
 CBLM
 Policies and
procedures  Microsoft Powerpoint Presentation:
related to cash BARISTA 101
handling

 Benefits/uses
of POS

 Par stock

 Inventory
control

LO3. Handle  Standard POS  Training Regulation

change fund and features
petty cash  CBLM
 Policies and
procedures  Microsoft Powerpoint Presentation:
related to cash BARISTA 101
handling

 Benefits/uses
 of POS

 Par stock

 Inventory
control

LO4. Maintain par  Standard POS  Training Regulation

stacks of items features
 CBLM
 Policies and
procedures  Microsoft Powerpoint Presentation:
related to cash BARISTA 101
handling

 Benefits/uses
of POS

 Par stock

 Inventory
control