Republika ng Pilipinas

Kagawaran ng Edukasyon
CATALUNAN PEQUEÑO NATIONAL
HIGH SCHOOL
Km12 Catalunan Pequeño, Talomo District,
Davao City

JOINT DELIVERY VOUCHER

PROGRAM (JDVP)
PORTFOLIO

Presented to:

MR. JHON RELL L. BALILI

JDVP/TVL Coordinator

Presented by:

Bethel Faith B. Pede

Beneficiary

February 2020
NAME: BETHEL FAITH B. PEDE

AGE: 18 years old

ADDRESS: Blk. 5 Lot 39 Everest Street, Wellspring Village II, Catalunan

Pequeño, Davao City

TRACK: TECHNICAL VOCATIONAL LIVELIHOOD

STRAND: HOME ECONOMICS

AMBITION: To become a Cruise ship Attendant

The Joint Delivery Voucher Program

To the Department of Education (DepEd) has issued the implementing

guidelines of a new voucher program for public senior high school students
enrolled in the technical-vocational-livelihood (TVL) track. The new program,
called the Joint Delivery Voucher Program for Senior High School Technical
Vocational and Livelihood Specializations (JDVP-TVL), will provide tuition
assistance that will allow Grade 12 public school students to enroll in qualified
private or non-DepEd institution.

Under the program, beneficiaries will receive a voucher amounting

P12,550 that will cover training costs of 320 hours per learner in any one or a
combination of any of the four TVL specializations earlier identified by the
DepEd. It will cover the tuition and miscellaneous expenses for the TVL training
to complete the applicable specializations for Grade 12 as well as subsidy for
one national certification assessment.

“This JDVP-TVL is designed to optimize TVL learning by allowing senior

high school students enrolled in public schools to avail themselves of vouchers
and take their TVL specializations in eligible partner institutions from either
private or non-DepEd public senior high schools as well as technical-vocational
institutions offering their desired specializations,” the implementing guidelines
read. The voucher program will cover Grade 12 students in public schools,
“which have been identified as having inadequate facilities, equipment, tools and
teachers with regard to the implementation of TVL specialization.”

Partner institutions may be private schools or other non-DepEd institutions

that have the necessary resources, such as teachers, workshops, tools and
equipment to administer the program for TVL students enrolled in public schools.

These institutions must be located within an eight-kilometer radius from a

public senior high school deemed qualified to be under the program. Those
beyond eight kilometers may be considered, provided they have available mobile
TVL laboratories, free dormitories for students and accident insurance coverage
for the learners.

The new voucher program will be implemented starting this school year.
The skills of the students helps to earn an TESDA NC II, preparing them for
employment or entrepreneurship. I truly express my deepest gratitude to this
program.
NARRATIVE

REPORT
A Narrative Report of Bartending NCII

I’m so happy to be part of this training of Joint Delivery Voucher Program

partnered with the International School Technology, Arts and Culinary Davao
Inc., this training would help me a lot for us know more knowledge about kinds of
beverages. The first day of our JDVP training we are so excited and finally we
met sir Jeromellee Paro our trainer he introduced himself and also us. He joined
many competitions and he also participated a bartender international
competitions as well.

In the first day of our training he discuss about what is bar and the 15
types of the bar like mini bar, karaoke bar, disco bar, retro bar, tiki bar and many
types of bar. Also the 4 types of beer example of pale, draft, root beer and
flavored beer. The differences of the sparkling and champagne and also the
differences of the cognac and the brandy that we encountered difficulty of this
saying “All Brandy are Cognac but not all Cognac are Brandy”. He also
discussed the cocktails, the differences of the liqueurs and liquors, and the 7
types of the liquors/spirits like rum/rhum, vodka, gin, tequila, brandy, cognac and
lastly the whisky/wiskey and also the Standard cocktails. A 6 types Old World
Wines Countries the France, Italy, Spain, Portugal, Greece, Germany. The 10
types of New World Wines Countries are Argentina, Australia, Canada, Chile,
Columbia, Mexico, New Zealand, Peru, South Africa, USA.

The most expensive wine is Richard Henecy wine. The Classification of

wines like merlot, shiraz, magaux, pinot noir and many more. We asked sir
Jerome to try some basic flair tending he use cocktail shaker and flair bottle.

In the second day of our training we had a long test of 80 items if I’m not
mistaken. He discussed the 5’s see, swirl, smell, sip, savor. The classification of
the bars equipment like bar counter, bar chiller refrigerator, bar display rack, mix
dispenser and so many more equipment’s. We had a long test everyday so it
needed to study every night and remaining hours in the morning. Sir Jerome try
his best to fit in all the lessons in 20 days only. He also taught us the 7 types of
Layout/ design of the bar, 7 types of Front bar, Back bar, Parts of under bar, the
Categories of bar, and Bar glassware. We are always memorizing and familiarize
to answer the quiz for tomorrow.

Sir Jerome tackled about the wines, a red wines and white wines. Red
wines is made of the skin of the grapes while white wines is made from tannins of
the green grapes. The 4 types of Different whiskey, and Daily Bar Inventory
Report. We went to the bar area and sir Jerome introduced us the different kinds
of drinks cocktails and wines and he discussed where the wines was made. The
Uses of wines, the Quality of the wines are color, appearance, and also the odor.
2 factors of choosing the wine, The 3 factors that affect the quality of wine
Climate, Soil condition, Topography aspects. We also discussed the Wine
Descriptions like color, aroma, bouquet, acidity, sweet, flavor, sour, bitter, body,
complexity.

Grape Varieties in White wines are Chardonnay, Chenin Blanc, Reisling,

Sauvignon Blanc, Semillion. While the Red wine are Carbernet Sauvignon,
Merlot, Pinot noir, Syrah, Zinfandel. The past few days we always had a long test
and oral about the ingredients of the drinks and the lessons that we discussed,
we need to memorize the ingredients every drinks to not be struggle while
making the drinks. On November 28 we had a first performance of pre pouring
technique it is needed to be an exact amount.

Sir Jerome taught us a flair tending we try on December 3, 2019 and we

are so amazed while our teacher he gave us an instruction before we had a
performance task, he gave us effective techniques and strategies for making it
easier, sometimes I feel so struggle during the flair tending because it needs to
memorize step by step and also caught a cocktail shaker. I want to try the 3
bottles but I am afraid of doing that because just in case I can’t catch and hit on
my face, if ever I had a chance to practice and have some more time.

While the equipment’s are delivered on December 11 at school we try to

mixed drinks but its limited because some of the ingredients are not complete so
you can’t try some of drink if incomplete ingredients. We tried to mix for the Pre
Diner drinks like a Dry Martini, Manhattan, for the After Dinner drinks we tried to
mix a Brandy Alexander, Grasshopper and also the White Russian. My
expectation of the grasshopper drink is like a weird because of its name but I was
wrong because it’s too delicious also it’s cold in a throat. While the dry martini not
too tasty. For the Long drinks we tried to mix a Tequila Sunrise our favorite drinks
most of us because of its taste and this is called ladies drink. We need to be
strive hard to pass the National Certificate II.
 ACTUAL

PERFORMANCE

TASK WITH

OUTPUT FOR

BARTENDING NCII
 I. Mixed all ingredients in Shirley Temple
drink.
II. Finish all ingredients and this is the result of a Shirley Temple drink with the
garnish of cherry.

I. Strain the exes of ingredients and also

ice cubes and pour it to a proper glass.
II. This is the result of Brandy Alexander drink.
I. I prepared grasshopper ingredients.

II. This is also my favourite drink a Grasshopper drink.

I. Stir all ingredients

II. The Cube Libre drink.

I. Chiiled first the glass while mixing the other ingredients.

II. This is my first drink the Dry Martini. After that I prepared again for my second
drink. Sorry for my low quality cam.
I. I finished my second drink the Manhattan drink, lastly I put some amount of
dash of bitters.

II. Prepare for another drink the

Cosmopolitan.
I. I’m done for my Cosmopolitan drink, I prepare for the last drink the Gibson.

II. This is all the drinks that I’ve made.

ASSESSMENT
IN
BARTENDING
NCII
 I. I mixed 8 drinks, Gibson, White Russian, Mojito, Four Season, Cuba Libre,
Whiskey Sour, Frozen Daiquiri. Virgin Piña Colada.
I. This is our assessor and we made it, we are all passed the Bartending National
Certificate II.

II. Preparing for another drinks.

I. Shake and strain for making it completely integrate all of the ingredients.

II. I got the vodka for my White Russian drink.

A Narrative Report of Food and Beverage Services NCII

The first semester of my grade 12 the major subject of Food and

Beverage Services. Sir Balili introduced to us about the unit competencies and
learning objectives. The first lesson is the providing link between kitchen and
service areas, the flow of food, principle of continuous flow of materials, duties,
service wares, interpersonal relations. It is important to have interpersonal
relations when you are the food attendant because we encounter to serve to the
guests and also the VIP guests so it needs to have a interpersonal relations. Also
we discussed the important terms for food and beverage services are the
detergents, ready-prepared-system, rethermalized and many more. The 3
elements of providing link between kitchen and service area the liaise between
kitchen and service areas, clean and clear food service areas, maintain effective
relationships with colleagues. Liaise is to connect the kitchen and food attendant,
relay information and monitor kitchen service points to ensure prompt pick up of
food. For the Order slip relay information the table number, number of guest,
dishes order, name and number of waiter and for the guest request are timing of
dishes, special request and also all about the menu. While the food is ready for
collection by kitchen staff ring the bell, calling your name, calling a table number,
calling a name and table number.

The steps of serving foods first is the appetizer, soup, salad, main course,
wine, mock tail or cocktail, dessert. This step by step serving food is like the fine
dining it serves formal and classic. Before it serves to the guests it is important to
double check the meals, appearance of the dishes if correct acceptable and
uniform, enhance service delivery to guest and lastly don’t forget the special
request to the guest. Serve of the beverages into the right side while food is on
the left side. We have 3 table set ups the American, Russian, French Set ups.
American Set up this is the table set up before arrive the guests when they order
of food it may be correct the table and put some utensils base on their order. This
is the table set up it have centerpiece, condiments, tissue holder, dessert fork
and spoon, bread plate and bread knife or butter spreader, water goblet, dinner
fork, dinner knife, show base plate, table napkin folding. While in Russian set up
completely put the glassware’s and cutleries. This is the Russian set up,
centrepiece, condiments, tissue holder, dessert spoon and fork, bread plate,
butter spreader or knife, water goblet, red wine glass, white wine glass,
champagne flute, highball glass, show base plate, dinner plate, fish or steak
plate, salad plate, soup bowl and saucer and table napkin, salad fork, dinner fork,
steak fork, fish fork, dinner knife, steak knife, fish knife, soup spoon, salad fork. If
they already order it corrects the table of the food attendant for the guest. Lastly
the French set up also have a centrepiece, condiments, tissue holder, bread
plate and bread knife or butter spreader, dessert fork and spoon, salad fork, fish
fork, steak fork, dinner fork, dinner knife, steak knife, fish knife, soup spoon and
also the table napkin folding.

We also tackled about the sequence of room service first is knock the door
lightly, the second is announce yourself (room service), the third one is greet the
guest warmly, use guest’s name, ask if you may enter in the room, ask where to
set-up order, offer to pour beverage (bottle beverage), service of the dishes
according to the guest needs, offer additional assistance, inform guest about
pick-up, wish guest an enjoyable meals, and lastly thank to the guest. For the
location of Room Service Pantry is close to the kitchen, close to the service lifts,
close to storage area. Types of Breakfast Menu are the light breakfast consist of
egg, pancakes, coffee or fruit juice and fruits. For standard/continental breakfast
consist of bread, coffee or fruit juice and fruits. The heavy breakfast consist of
egg, bacon, sausage, bread, rice, vegetable salad and coffee or fruit juice. Lastly
the full english breakfast consist of vegetable salad, sausage, beans, egg, bread,
fruits, coffee or fruit juice, mushrooms. For the all day menu we also have a À la
carte menu it is same as he normal restaurant menu.

Promote Food and Beverage products, the most important is the Menu,
Alcoholic drinks like wines, aperitifs, sparkling and red vermouth, mixed drinks
and cocktails, non- alcoholic drinks, soft drinks and the mineral water. Lastly, the
up selling.
 ACTUAL
PERFORMANCE
TASK WITH
OUTPUT IN FOOD
AND BEVERAGE
SERVICES NCII
I.1 Assort all the flowers and cut the dried leaves

I.2 Put first the base, a floral foam and put

some water.
I.3 We work as together to make it presentable. This is our centerpiece.
I.4 This is the Russian table set-up
I.5 This is also a American table set-up

ASSESSMENT
IN FOOD AND
 BEVERAGE
SERVICES NCII
1.1 We are successfully passed the Food and Beverage Services National
Certificate II. Our assessor gave as a technique on how to do fast the napkin
folding for only 3 minutes.
1.2 We merge the 18 beneficiary of Joint Delivery Voucher Program and also our
assessor’s.
A Narrative Report of Barista training

On January 31, 2020 we have a opportunity of training for Barista at

International School Technology of Arts and Culinary, Davao. I am so early that
time because it’s Friday and I don’t want to be late. We are at ISTAC while
waiting the time and to our trainer. When we are complete and ready we’re going
to the second building of ISTAC whereas there are the training for Barista.

When we are all settled sir Jerome tackled about the types of coffee shops
are the hotels, restaurants, the cooperate stores, old house and mobile coffee.
The types of coffee maker the French press (measure, fill, stir, steep, press,
clean), Siphon V60 (7.5 gram, filter, spiral ridges, single cleaning). The parts of
the espresso machine are the Steam control to control the steaming milk, Group
heads is to put the portafilter pressure forces the water through the coffee and
the result is concentrated coffee we know as espresso, Portafilter it is holds the
coffee grounds attaches to the group heads during the brewing process, Steam
wand it is used for frothing and steaming the milk, lastly the Drip tray it prevent
the spills off the floor. Coffee bean grinder is to grounds the coffee beans. The
Barista tools and equipment are the bean scale scooper, brew pitcher, knock
boxes, thermometer, timer, tong, whisk, latte tools, squeeze bottles, cream
whippers. The different kinds of coffee beans are Arabica, robusta, liberica.

It is time for actual performance we had by pair performance and I am in

second performer. Sir Jerome introduced the espresso machine on how it to
used, the coffee maker grinder, portafilter. Sir Jerome was the first performed the
espresso, café amerikano, coffee latté, mocha. We are the one to choose what
coffee are we make its either latté or mocha, so I chose the espresso, café
Americano, and coffee latté.

I made first the espresso, the second one is café amerikano and lastly the
coffee latté after that the next batch would be performed. When we are already
done we clean the areas. We take pictures because it is the last day for our
JDVP training.
 ACTUAL
PERFORMANCE
TASK WITH
OUTPUT IN
BARISTA
NCII
1.1 This is what I made the Café Amerikano, Espresso, Coffee Latté.

1.2 I used the tamper to

press ground coffee into a portafilter.
1.3 I put the portafilter into the group head for making Café Amerikano

1.4 Put
some water for the Café Amerikano
1.5 This is the result of my espresso
 1.6 When I’m done steamed the milk to make it froth I design it with my
Coffee Latté and I used the toothpick to make a heart shaped.

1.7 This is my Coffee Latté

CERTIFICATES
REFLECTION

First of all I would like to thank Mr. Jhon Rell Balili for make it possible of
my entire senior high. A Technical Vocational Livelihood (TVL) student I am so
grateful that I have earned a four National Certificates II are the Housekeeping,
Front Office Services, Food and Beverages Services, and also Bartending, we
had the opportunity to have a training for the Barista. As a TVL student is very
challenging we undergo pressure in times incoming the assessments.

I never forgot of my first assessment the housekeeping I am so nervous

that time and also pressure, but thankfully we are all passed. I learned a lot
during the pre-assessment the technique of the duvet, miter, towel folding for
make the design of the bed and that is have a limited time. In the Front Office we
needs interpersonal relations towards costumers through telephone and in a
personal conversation. We also tried the night audit it is very difficult because if it
doesn’t balance it needs to be double check again and again to see where you
are lack. When I take the night audit I’m lack of 50 cents and I double check
again and I forgot to write the 50 cents in telephone bills. While in the Food and
Beverage Services, serves to the guest’s carrying a heavy tray and balance it,
preparing the cutleries and glassware, set-up a new arrangement for another
event. Lastly the Bartending and that is also challenge my memorization, thirty-
two ingredients, oral recitation, mixing the drinks and long quiz.

The National Certificates II that I have right now it makes me proud of

myself to take this four NC II, I didn’t expect that I surpass this because I was
once in a shy person I would not talk if he/she didn’t talk me first even in asking
in a sales lady or in a food attendant. But for now I improve myself even my
mother notice me doing that things. Also being on time at school, because we
always trained for being on time not only to school but for ourselves. When we
are in the OJT they said why we are so early then I said because we are trained
in our school for not be late.

Many circumstances and pressures but I remain strive harder motivate

myself for my future job. I was so thankful for being a TVL student also Sir Balili
for gave us advice, motivation, and all of my journey in senior high I will kept
those memories that we had in miyakis resort, my hotel, fine dining, on the job
training, and also the four National Certificates II. For all those training it makes
me better version of my life.