Bartending NC II Curriculum

COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
Bartending NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Luzon Expressway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design .............................................................................................. 1-9
B. Modules of Instruction............................................................................... 10-98
 BASIC COMPETENCIES ......................................................................... 10

o Participating in workplace communications ................................... 11-14
o Working in a team environment ..................................................... 15-17
o Practicing career professionalism ................................................. 18-21
o Practicing occupational health and safety procedures .................. 22-25
 COMMON COMPETENCIES ................................................................... 26

o Developing and updating industry knowledge ................................ 27-29
o Observing workplace hygienic procedures .................................... 30-32
o Performing computer operations .................................................... 33-38
o Performing workplace and safety practices ................................... 39-42
o Providing effective customer services ............................................ 43-48
 CORE COMPETENCIES ......................................................................... 49

o Cleaning bar and equipment .......................................................... 50-54
o Operating a bar ............................................................................. 55-66
o Preparing and mixing cocktails and non-alcoholic concoctions .... 67-74
o Providing basic wine service ........................................................ 75-85
 ELECTIVE COMPETENCIES .................................................................. 86

o Preparing espresso ........................................................................ 87-90
o Texturing milk ................................................................................ 91-94
o Preparing and serving coffee beverages ...................................... 95-98
B. ACKNOWLEDGEMENT ................................................................................ 99
TESDA-SOP-QSO-O2-F07
COURSE DESIGN
COURSE TITLE : BARTENDING
NOMINAL DURATION : 326 hours
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills and attitude of a bartender
barkeeper in cleaning bar areas, operating bar, preparing and mixing cocktails, non
alcoholic concoctions, hot drinks and provide wine service in accordance with industry
standards. It covers the basic, common and core competencies.
A person who has completed this training may be qualified to become a Bartender/
Barkeeper, or Bar Utility/Back.
TRAINEE ENTRY REQUIREMENTS:
 can communicate in basic English either oral and written

 at least 10-year basic education graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality
CBC Bartending NC II -1-

COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participati 1.1.1 Obtain and convey 4 hours
workplace ng in workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Working in 2.1.1 Describe and identify 4 hours
environment a team team role and
environment responsibility in a team
2.1.2 Describe work as a
team member
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 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and
safety safety risks
4.1.3 Maintain occupational
health and safety
awareness
COMMON COMPETENCIES
(18 hours)
UNIT OF NOMINAL
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Seek information on the 2 hours
update and update industry
industry industry 1.1.2 Update continuously
knowledge knowledge relevant industry
knowledge

UNIT OF NOMINAL
COMPETENCY DURATION
2. Observe 2.1 Observing 2.1.1 Follow hygiene
workplace workplace procedures
hygiene hygiene 2.1.2 Identify and prevent
procedures procedures hygiene risk
4 hours
3. Perform 3.1 Performing 3.1.1 Plan and prepare task to

computer computer be undertaken
operations operations 3.1.2 Input data into a
computer
3.1.3 Access information using
computer
3.1.4 Produce/ output data 4 hours
using computer system
3.1.5 Maintain computer
system
5. Perform 4.1 Performing 4.1.1 Practice workplace 4 hours
workplace and workplace and procedures for health,
safety practices safety safety and security
practices practices
4.1.2 Deal with emergency
situations
4.1.3 Maintain safe personal
presentation standards
6. Provide 5.1 Providing 5.1.1 Greet customers 4 hours
effective effective 5.1.2 Identify customer needs
customer customer 5.1.3 Deliver service to
service service customer
5.1.4 Handle queries through
telephone, fax machine,
internet and email
5.1.5 Handle complaints,
evaluation and
recommendations
CORE COMPETENCIES
(290 hours)
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Clean bar 1.1 Cleaning bar 1.1.1 Clean bar equipment and 50 hours
areas and equipment tools
1.1.2 Clean and maintain public
areas
2. Operate bar 2.1 Operating bar 2.1.1 Prepare bar for service 85 hours
2.1.2 Identify Basic parts of the
bar for service operation

Units of Nominal
Competency Duration
2.1.3 Take drink orders
2.1.4 Serve drinks
2.1.5 Identify and deals
customer affected with
alcohol
2.1.6 Maintain proper bar
operation control
procedures
2.1.7 Close/turn over bar
operations
3. Prepare and 3.1 Preparing and 3.1.1 Prepare and mix a range 95 hours
mix cocktails, mixing of cocktails
non-alcoholic cocktails, non- 3.1.2 Prepare and mix a variety
concoctions alcoholic of non-alcoholic
concoctions concoctions
3.1.3 Use, clean and maintain
bar tools, equipment and
machineries for mixing
cocktails, non alcoholic
concoctions and hot drinks
4. Provide Basic 4.1 Providing Basic 4.1.1 Explain different types of 60 hours
wine service wine service wines to customer
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
ELECTIVE COMPETENCIES
(112 hours)
Unit of Nominal
Competency Duration
1. Prepare 1.1 Preparing 1.1 Set up and prepare machine 30 hours
espresso Espresso and equipment
1.2 Dose and tamp coffee
1.3. Extract espresso
2. Texture milk 2.1 Texturing milk 2.1 Prepare milk and equipment 40 hours
2.2 Foam milk
2.3 Texture milk
3. Prepare and 3.1 Preparing 3.1 Take orders of guests 42 hours
serve coffee and serving 3.2 Prepare espresso based
beverages coffee beverages
beverages 3.3 Prepare and serve brewed
coffee

ASSESSMENT METHODS:
 Individual and group demonstration (Practical application)

 Written examination
 Third party report
 Oral Interview
 Portfolio
 Observation
COURSE DELIVERY:
 Competency-based training
 School /Center-based training
 Community-based training
 Enterprise-based training
 Dual Training System
 Virtual training
RESOURCES:
Recommended list of tools, equipment and materials for the training of 25 trainees for
Bartending NC lI.
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
TOOLS EQUIPMENT MATERIALS

QTY. DESCRIPTION QTY. DESCRIPTION QTY. DESCRIPTION
BAR TOOLS ALCOHOLIC BEVERAGES
4 pcs Heavy-based glass 1 unit Ice bin Whiskey- (any brand)
Jigger Scotch Blended
Standard
1 bot Premium
1 bot Single Malt
1 bot Pure Malt
1 bot American
1 bot Canadian/
1 bot Irish
1 bot
4pcs Double-edge stainless 1 set Speed rail / rack 3 bots Brandy (assorted type
jigger (Speed Wheel) and brand)
4sets Three-in-One Stainless 2 set Electric Blender 3 bots Cognac (different
Cocktail Shaker classification any
brands)
2 sets Boston Shaker w/ 1 set Electric mixer 1 btl Any brand – Armagnac
2 pcs mixing glass
Tin Cans
2 pcs Fruit Juicer / Squeezer 1unit Underbar refrigerator 3 bots Rum (White/ Gold
(optional) flavored any brands)
4 pcs Bar spoon with relish 1 unit Multi-layered 3 bots Vodka
fork at other end Refrigerator (local/imported/flavored
any brands)


4 pcs Bar Strainer 2 bots Tequila (silver and gold)
2 pcs (hawthorn)
Basic Strainer
4 pcs Waiter’s friend Cork 1 set Coffee maker 2 bots Gin (local/ imported –any
Screw /percolator/ brand
2 pcs Wing type or different 1 set Electric Glass brushes 1 bot Local Lambanog brand
type of Cork Screw
12 pcs Speed pourer 1 set Draft Beer dispenser 1 bot Local Basi brand
(mock)
4 pcs. Bottle and can opener 1 set Wash Sink with 3 1 bot Triple Sec
compartments
2 pcs Canulator / Canulating 2 units Spill mat 1 bot Blue Curacao
knife
4 pcs. Ice bucket 2 pcs. Drainboard 1 bot Cointreau
4 pcs Ice scooper 1 unit Soda Siphon 1 btl Grand Marnier
1 bot Drambuie
4 pcs Ice tong 1 unit Soda Gun (for post mix) 2 bots Crème de Cacao (White
2 pcs Ice Pick (Optional) and brown)
4 pcs Chopping board 2 bots Crème de Menthe
(green and white)
4 pcs Paring knife 1 bot Crème de Bananes
2 pcs Muddler 1 btl Crème de Cassis
6 pcs Juice jugs (Color coded) 1 btl Kalhua
– ‘Store and Pour’
1 sets Garnish tray dispenser 1 bot Tia Maria (optional)
(7 compartments)
4 pcs. Cocktail / Bar tray 1 bot Gallano
1 pcs Wine bucket (with stand) 1 bot Amaretto
2 pcs Wine basket 1 bot Bailey’s Irish Cream
2 pcs. Wine stopper/resealer
2 set Glass-rimmer 1 bot Malibu Rum
4 set Measuring Cup 1 bot Benedictine
2 pcs Decanter 1 bot Tequila Rose
2 pcs 1/2 liter Carafe 1 bot Cherry Heering
4 pcs ¼ liter Carafe 1 bot Apricot brandy
4 pcs 4 oz. Carafe 1 bot Peach Schnapps (or any
variance)
2 pcs Funnel 1 botl Strawberry flavored
2 botl liqueur
Other variance of
Liqueurs
2 pcs Water Pitcher (stainless) 1 bot Campari bitter
1 bot Fernet Branca
1 bot Underberg
1 pcs. Bar Caddy / Organizer 1 bot Angostura bitter


Coffee / Tea pot 1 bot Dry Vermouth
1 pc 1 bot. Sweet Vermouth
6 Fruit molder 1 bot Dubonet
shapes 1 bot Amer Picon
I unit Straw dispenser
1bot Pernod
GLASSES 1 bot Dry Sherry
12 pcs Old Fashioned Glass/ 1 bot Medium Sherry
rock glass (6 – 8oz.) 1 bot Sweet / Cream Sherry
12 pcs Hi Ball Glass(8–10oz) 1 bot Port Wine
6 pcs Collins Glass(10–12 oz) 1 bot Champagne Standard
brand
6 pcs Zombie Glass (12 –14 1 bot Sparkling wine –any
oz.) brand
6 pcs Brandy Glass 12oz. 1 bot Rose Wine
1 bot Blush Wine
3 pcs Brandy Glass 16oz. 3 bots Red Wine (assorted
brand)
8 pcs Martini or Cocktail Glass 3 bots White Wine (assorted
brand)
8 pcs Margarita glass 6 bots Beer (Any brand)
-lager
- stout
- light
TOOLS MATERIALS
QTY. DESCRIPTION QTY. DESCRIPTION
10 pcs Champage Saucer glass NON-ALCOHOLIC
3 pcs Champange Tulip glass 1 bot Grenadine syrup
6 pcs Champagne Flute glass 6 variance Assorted Flavored syrups
6 pcs Cordial / pony glass 8 bots/cans Tonic water
4 pcs Poco Grande Glass 3 bots/cans Bitter Lemon
4 pcs Breeze Glass 8 bots/cans Soda Water
3 pcs Squall Glass 4 bots/cans Ginger ale
2 pcs Hurricane glass 4 bots/cans Ginger beer
3 pcs Sherry / Port wine glass 8 bots/cans Cola
3 pcs Sour Glass 6 bots/cans 7 up / Sprite
6 pcs Shot Glass ( 1 and 2 oz.) 4 gals Fruit Juices (assorted flavors)
6 pcs Footed beer glass (12 oz.) ½ lit Fresh milk
6 pcs Assorted specialty / Fancy Glass 12 pcs Tea bags
3 pcs Flair Pilsner glass ( 12 oz.) ½ lit. Whipped cream

500ml Yoghurt Plain)

TOOLS MATERIALS
3 pcs Beer Mugs (12 oz.) 1 can Coconut Cream
1 can Milk/ Cream
12 pcs White Wine glass CONDIMENTS
12 pcs Red Wine glass Salt and Pepper
6 pcs All purpose wine glass Hot sauce
3 pcs Footed rock glass Worcestershire Sauce
3 pcs Footed Hi ball glass Nutmeg
Cinnamon Powder/ stick
Cloves
Vanilla stick
5 pcs Water Goblet Fresh Fruits/ (garnish)
- oranges
- lemon
- lime
- calamansi
- strawberry
- apple
- Pineapple
- mango
4 pcs Irish Coffee Glass Fresh vegetables /herbs (garnish)
(different shapes) - celery stalk
- Cucumber
- Basil
- Mint Leaves
6 sets Coffee cups and saucers Green olives
6 pcs Teaspoon Red Cherries
3pcs. Coffee Mugs Cocktail onions
3 Steaming Pitcher OTHERS:
(3 sizes)
1 Thermometer 1 kl Refined Sugar
Ice cubes
Crushed ice
CLEANING MATERIALS
Rags
Liquid detergents
Mop with head
Hand Towels
Waste dump
Broom
Scrubbing pad
Sponge
Duster
Squeegee
TRAINING MATERIALS
I unit Overhead Projector with Screen
1 unit LCD Projector (optional)
1 unit Lap top / Desk top PC (optional)
1 unit White Board with eraser
3 pcs Whiteboard Marker
1set Easel stand
Manila paper
Pen and pencil

TOOLS MATERIALS
Masking Tapes
Transparencies
Course design / Schedule
25 sets Hand out materials / Course manual /work
book
Books on Bartending
Books on Cocktail mixing
Wine Books
Trade Magazines
Books about Tourism
Related reading materials
Videos / VCD’s
Comprehensive Drink List / Menu
Comprehensive Wine List
Product literature
Empty bottles
8 pcs Flairing bottles
4ft. x 16ft Rubber mattting
SET-UP
rectangular or round (small) table, with
8 pcs
chairs
2 pcs Rectangular table for demonstration
Built in Bar counter with shelves
1 unit
(Mock bar)
FACILITIES:
 Workshop
 Laboratory
 Audio-visual room
 Lecture room
 Storage/stock room
QUALIFICATION OF INSTRUCTORS/TRAINERS:
 Must be a holder of National TVET Trainer Certificate (NTTC) Level I -Bartending NC II

 Must have at least 2 years relevant industry experience
 Must be of good moral character
 Must have attended relevant and competent bar service trainings and seminars

MODULES OF INSTRUCTION
BASIC COMPETENCIES
BARTENDING NC II
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.
PREREQUISITE : Receive and Respond to Workplace Communication (NCI).
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
Bartending NC II - 11 -
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning and active listening and speaking 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 work procedures for the location and storage of information are used.
7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
 Parts of speech
 Sentence construction
 Effective communication
CONDITIONS: The students/ trainees must be provided with the following:
 Writing materials (pen & paper)

 References (books)
 Manuals
METHODOLOGIES:
 Group discussion/Interaction
 Assignment method
 Competency-based learning materials method
ASSESSMENT METHODS:
 Written test
 Practical performance test
 Interview
LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges 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 process is used for routine calculations.
4. Errors in recording information on forms. Documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
 Basic mathematics
 Technical writing
 Types of forms
CONDITIONS:
The students/trainees must be provided with the following:
 Paper
 Pencils / ball pen
 Reference books
 Manuals
METHODOLOGIES:
 Group discussion/Interaction
ASSESSMENT METHODS:
 Written test
 Practical! performance test
 Interview
LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION
1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and establish protocols.
4. Workplace interaction is conducted in a courteous manner appropriate to cultural
background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Sentence construction
 Technical writing
 Recording information
CONDITIONS:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
METHODOLOGIES:
 Group discussions/Interaction
ASSESSMENT METHODS:
 Written test
 Practical / performance test
 Interview
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 in order to relate in a work-based environment.
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
 Team role
 Relationship and responsibilities
 Role and responsibilities with team environment
 Relationship within a team
CONDITIONS:
The students/ trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Client / supplier instructions
 Quality standards
 Organizational or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO2. DESCRIBE WORK AS A TEAM MEMBER
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 are followed.
4. Development of team work plans based from role team is contributed.
CONTENTS:
 Communication process
 Team structure / team roles
 Group planning and decision making
CONDITIONS:
The students I trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Observation of work activities

 Observation through simulation or role play
 Case studies and scenarios.
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.
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the qualifications set for
professionalism are achieved.
2. Intra- and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance
of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal Development-Social Aspects: Intra and Interpersonal Development

 Organizational Goals
 Personal Hygiene and Practices
 Code of Ethics
CONDITIONS:
 Workplace
 Code of Ethics
 Organizational Goals
 Hand outs and PD-Social Aspects
 CD’s, VHS tapes, transparencies
METHODOLOGIES:
 Simulation
 Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Role play
 Interview
LO2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals and

objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
 Organizational KRAs
 Work Values and Ethical Standards
 Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
 Organizational KRA
 Work values and ethics
 Company policies and standards
 Sample job targets
 Learning Guides
METHODOLOGIES:
 Structured activity
 Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Role play
 Interview
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are identified
and availed.
2. Licenses and/or certifications according to the requirements of the qualifications
are acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/observed
4. Training and career opportunities based on the requirements of industry are
completed and updated.
CONTENTS:
 Qualification Standards
 Gender and Development (GAD) Sensitivity
 Professionalism in the Workplace
 List of Professional Licenses
CONDITIONS:
 Quality Standards
 GAD handouts
 CD’s, VHS tapes on Professionalism in the Workplace
 Professional Licenses samples
METHODOLOGIES:
 Film viewing
 Role play/simulation
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OH & S awareness.

.
LO1. Evaluate hazards and risks
LO2. Control hazards and risks
LO3. Maintain occupational health and safety awareness
LO1. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits 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.
CONTENTS:
 TLV table
 Phil OHS Standards
 Effects of hazards in the workplace
 Ergonomics
 Employees Compensation Commission (ECC) regulations
CONDITIONS:
The students/trainees must be provided with the following
 Handout on
 Phil. OHS Standards
 Effects of hazards in the workplace
 Ergonomics
 ECC regulations
 TLV Table
METHODOLOGIES:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Simulation
LO2. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with
organization’s OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational
protocol.
CONTENTS:
 Safety Regulations
 Clean Air Act
 Electrical and Fire Safety Code
 Waste management
 Disaster Preparedness and Management
 Contingency Measures and Procedures
CONDITIONS:
 Handouts on
- Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
- Contingency Measures and Procedures
- OHS Personal Records
 PPE
METHODOLOGIES:
 Symposium
 Film viewing
 Group dynamics
 Self-pace
ASSESSMENT METHODS:
 Written
 Interview
 Case/situation analysis
 Simulation
LO3. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
 Operational health and safety procedure, practices and regulations

 Emergency-related drills and training
CONDITIONS:
 Workplace
 PPE
 OHS personal records
 Health record
METHODOLOGIES:
 Simulation
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
COMMON COMPETENCIES
BARTENDING NC II
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
required to access, increase and update industry knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge
CBC Bartending NC II - 27 -
LO1. SEEK INFORMATION ON THE INDUSTRY
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
CONTENTS:
 Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 Internet
 Personal computer
 Reference book
 Industry journals
METHODOLOGIES:
 Self-paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/oral examination
 Practical demonstration
LO2. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
1. Updated knowledge is shared with customer and colleagues

2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
 Information sources
- Media
- Libraries/reference book
- Union/industry association
- Internet
 Legislation that affects the industry
CONDITIONS:
 Internet
 Personal computer
 Reference book
METHODOLOGIES:
 Self paced/modular
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
observing workplace hygienic procedures. It also includes
following hygienic procedures and identifying and preventing
hygienic risks.
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks.
LO1. FOLLOW HYGIENE PROCEDURES
1. Workplace hygienic 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.
CONTENTS:
 Personal grooming and hygiene.

 Typical hygienic and control procedures in the hospitality and tourism industries.
 Overview of legislation and regulation in relation to food handling, personal and
general hygiene.
CONDITIONS:
Students/trainees must be provided with the following:
 Sources of information on the industry.

 Industry knowledge.
METHODOLOGIES:
 Lecture/ demonstration
 Self-paced instruction
 Group discussion
 Film showing
ASSESSMENT METHODS:
Interview/questioning.
Practical demonstration
Portfolio of industry information related to trainee’s work.
LO2. IDENTIFY AND PREVENT HYGIENE RISKS
1. Potential hygienic risks are identified in line with enterprise procedures.

2. Action to minimize and remove risks is taken within scope of individual
responsibility of enterprise / legal requirements.
3. Hygienic risks beyond control of individual staff members are reported to the
appropriate person for follow up.
CONTENTS:
 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.
 Hygienic risks, minimizing or removing.
CONDITIONS:
 Sources of information on the industry.

 Industry knowledge.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Practical examination
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
SUGGESTED DURATION : 4 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Plan and prepare task to be undertaken
LO2. Input data into a computer
LO3. Assess information using computer
LO4. Produce output data using computer system
LO5. Maintain computer system
LO1. PLAN AND PPREPARE TASK TO BE UNDERTAKEN
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
CONTENTS:
 Main types of computers and basic features of different operating systems

 Main parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Peripheral devices
CONDITION: The trainees/students must be provided with the following:
 Equipment and accessories

- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview
LO2. INPUT DATA INTO THE COMPUTER
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
CONTENTS:
 Basic ergonomics of keyboard and computer use

 Standard operating procedures in entering and saving data into the computer
 Storage media
 Ergonomic guidelines

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview
LO3. ACCESS INFORMATION USING COMPUTER
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO4. PRODUCE /OUTPUT DATA USING COMPUTER SYSTEM
1. Entered data is processed using appropriate software commands

2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO5. MAINTAIN COMPUTER SYSTEM
1. Cleaning, minor maintenance and replacement of consumables are implemented
in accordance with standard operating procedures
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
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
The trainees/students must be provided with the following:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers performing workplace and safety

practices also in dealing with emergency situations.
LO1. Practice workplace safety, security and hygiene systems, processes and operations
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards.
LO1. PRACTICE WORKPLACE PROCEDURES FOR HEALTH,SAFETYAND

SECURITY PRACTICES
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
CONTENTS:
 Correct health, safety and security practices in line with workplace procedures.
 Safe and proper work techniques in using devices and equipment
 Hazard identification and control
 Security of documents, cash, equipment and people.
 5S
CONDITIONS:
 Sample workplace equipment and devices.

 Hand-outs / printed materials of safety manuals
 Film / video clips
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
 Direct observation
 Role-playing/ simulation
 Dramatization / fire drill
LO2. DEAL WITH EMERGENCY SITUATIONS
1. Emergency situations are recognized and appropriate actions are taken.

2. Emergency procedures are followed in line with workplace procedures.
3. Details of emergency situations are reported in line with workplace procedures.
CONTENTS:
 Types / kinds of emergency.

 Emergency procedure – recognition, action and prevention.
 First aid procedures.
CONDITIONS:
 Hands-out
 First aid kit.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
 Use of PPE
 Safe and proper posture.
CONDITIONS:
 Hands-out
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
providing effective customer services. It includes greeting
customers, identifying customer needs, delivering service to
customers, handling queries through telephone, fax machine,
Internet, e-mail, SMS and handling complaints evaluation
and recommendations.
LO1. Greet customers
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
LO1. GREET CUSTOMER
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
CONTENTS:
 Components of communication, communication process and barriers of

communication.
 Verbal and non-verbal communication.
 Body language, gestures, facial expressions, mannerisms.
 Customs and traditions of different races.
 Modes of greeting and fare welling according to cultural and social differences.
CONDITIONS:
 Hand-out
 Flowchart / diagram
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO2. IDENTIFY CUSTOMER NEEDS
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.
CONTENTS:
 Components of communication, communication process and barriers of

communication.
 Verbal and non-verbal communication.
 Body language, gestures, facial expressions, mannerisms.
 Customs and traditions of different races.
 Modes of greeting and fare welling according to cultural and social differences.
CONDITIONS:
 Hand-out
 Flowchart / diagram
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO3. DELIVER SERVICE TO CUSTOMER
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
CONTENTS:
 Enhancement of interpersonal and listening skills.

 Good working attitude and pleasant approach.
 Public relations skills.
CONDITIONS:
 Hand-out
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND

EMAIL
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
CONTENTS:
 Modes of greeting and farewell.

 How to answer telephone
 Operating fax machine
 Internet browsing
 Proper addressing of needs of persons. (by gender, age, status, physical
condition)
 Style manual requirement.
 Standard letters and proformas.
CONDITIONS:
 Hand-out
 Telephone
 Fax machine
 Notepad
 Ballpen
 Pencil
 Computer with internet
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Guests are politely greeted.

2. Complaint is resolved with responsibility.
3. Nature and details of complaint are established.
4. Action is taken appropriately to resolve the complaint to meet customer
satisfaction.
5. Evaluation and recommendations are acted upon with sincerity to ensure high
quality standards.
CONTENTS:
 Proper way of answering complaints in line with workplace procedures.

 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
 Hand-out
 Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
CORE COMPETENCIES
BARTENDING NC II
UNIT OF COMPETENCY : CLEAN BAR AREAS
MODULE TITLE : CLEANING BAR AND EQUIPMENT
MODULE DESCRIPTION : This module deals with the knowledge & skills required in
cleaning bar and equipment, cleaning and maintaining public
areas.
At the completion of the module the trainees/students should be able to:
LO1. Clean bar, equipment and tools
LO2. Clean and maintain public areas
LO1. CLEAN BAR, EQUIPMENT AND TOOLS
1. Bar surfaces, equipment and tools are cleaned in accordance with industry
standard and hygiene regulations
2. Equipment is operated in accordance with manufacturer’s manual and
instructions
3. Conditions of utensils and glassware are checked for dirt and damages
4. Broken, cracked items, and other waste are safely disposed in accordance with
environmental considerations
5. Reports are prepared in accordance with establishments policy procedures
6. Closing up procedures of glassware and other equipment is accomplished based
on establishment standards
CONTENTS:
 Identification of bar surfaces, equipment and tools

 Care and use of bar equipment and tools
 Bar operations
 Logical and efficient work flow
 Preparation of reports according to policy procedures
CONDITION:
Equipment Reference materials

 Vacuum cleaner  Manuals
 Floor polisher  Brochures
 Service counters  Company policy procedures
 Service stations
 Backbar mirrors Cleaning Materials
 Display counter/shelves  Mop
 Flooring  Cleaning towels
 Beverage storage  Disinfectant
 Post mix service points  Pail
 Refrigeration equipment  Cleaning brushes
 Ice maker  Soft broom/sweeper
 Ice bin  Hand gloves
 Blenders  Mask
 Coffee machines  Powder detergents
 Liquid detergents
Tools  Stain removers
 Duster  Insecticide spray
 Bar tools and Utensils  Chemical solution
 glass washers
 Glassware
 Food containers for garnishes,
chips
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:
 Oral examination
LO2. CLEAN AND MAINTAIN PUBLIC AREAS
1. Identified public areas are promptly and maintained in accordance with

establishment standards.
2. Empty and unwanted glasses are removed on a regular basis with minimum
disruption to customers.
3. Tables and service counter are cleaned hygienically in accordance with
enterprise requirements and standards.
4. Adherence to customer service is maintained in accordance with industry and/or
enterprise standards.
CONTENTS:
 Bar cleaning procedures

 Safe work practices and first aid regulations
 Hygiene practices specific on bar operations
 Health Act related to basic hygiene requirements in bar area
 Customer relations practice and procedures
CONDITION:
Equipment Reference materials

 Vacuum cleaner  Manuals
 Floor polisher  Brochures
 Service counters  Company policy procedures
 Service stations
 Backbar mirrors Cleaning Materials
 Display counter/shelves  Mop
 Flooring  Cleaning towels
 Beverage storage  Disinfectant
 Post mix service points  Pail
 Refrigeration equipment  Cleaning brushes
 Ice maker  Soft broom/sweeper
 Ice bin  Hand gloves
 Blenders  Mask
 Coffee machines  Powder detergents
Tools  Stain removers
 Duster  Insecticide spray
 Bar tools and Utensils  Chemical solution
 glass washers
 Glassware
 Food containers for garnishes,
chips
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:
UNIT OF COMPETENCY : OPERATE A BAR
MODULE TITLE : OPERATING A BAR
MODULE DESCRIPTION : This module covers the skills and knowledge required to
carry out bar operations. It includes preparing bar for
service, taking drink orders, serving drinks, maintaining bar
control procedures, closing the bar and dealing with
intoxicated persons in all Food and beverage Service
providers, except for “Specialty Coffee Shop”
LO1. Prepare bar for service
LO2. Take drink orders
LO3. Serve drinks
LO4. Deals customer affected with alcohol
LO5. Maintain proper bar operation control procedures
LO6. Close/turn over bar operations
LO1. PREPARE BAR FOR SERVICE
1. Basic parts of the bar are identified according to service operation

requirements.
2. Bar display and work area are properly set up in accordance with establishment
requirements and bar service style.
3. Bar products and materials are checked and re-stocked in accordance with
establishment policy procedure.
4. All items are stored in accordance with storing procedures and techniques.
5. Suitable kinds of decorations, edible and non-edible garnishes are prepared in
accordance with establishment requirement.
6. Appropriate ice supplies are prepared in accordance with the enterprise volume
requirement for a days’ operation.
7. Necessary Bar tools, equipment and utensils are checked and ready for service
operation.
CONTENTS:
 Basic parts of the bar and its description

 Different types of bar and bar service
 Beverage Classification and brands
 Procedures and techniques in storing alcoholic and non-alcoholic beverages
 Different bar tools, equipment and utensils and its proper uses
 Proper bar garnishes and ice preparation
CONDITION:
Equipment  Espresso Machine, if practicable

Wine chillers  Coffee Grinder
 Ice bin  Electric glass brushes
 Draft beer dispenser  Mechanical glass washer
 Coffee maker/percolator  Speed rail
 Blenders, juicers and shakers  Shelving
 Coffee-making equipment  Cart
 Refrigeration equipment  Trolley
 Beer dispensing system  Electric kettles jugs
 Post mix system  Electric Mixer
 Ice machines  Electric blender
 Manual and electronic cash registers
 Credit card and POS
Tools
 Basic bar strainer  Coffee mugs
 Hawthorn strainer  Tea cups
 Cork screw  Glasses
 Speed pourer  Teaspoon
 Bottle and can opener  Funnel
 Canulator  Measuring cup
 Ice bucket  Wine stopper/ resealer
 Ice scooper  cutleries
 Ice tong  Jigger
 Chopping board  Mixing glass
 Thermometer
 Steaming pitcher Beverage Products
 Bar spill mat  Distilled spirits
 Bar caddy - Whiskies (Scotch, American,
 Mixing glass Canadian,Irish,Japanese)
 Tin can - Brandies / Cognacs
 Straw dispenser - Rums
 Paring knife - Vodkas
- Tequilas
 Cocktail shaker
- “Lambanog” (other locally made
 Fruit squeezer/ juicer
spirits)
 Paring knife
 Compounded
 Muddler
 Gins
 Bar spoon
 Liqueurs/cordial
 Bar tray
 Syrups Fermented
 Wine basket
 Beer
 Glass rimmer
 Wines
 Decanter
 Wines (Imported)
 Carafe
 Still or natural wine
 Coffee cups and saucer - White wine
- Red wine
 Different kinds of glasses: - Rose wine
- Stemware - Blush wine
- Footed ware  Sparkling wines
- Tumblers
 Fortified wines
- Mugs
 Aromatic wines
- Specialty glasses
 Wines (local)
 Accessories to service:
- Rice wines
- Coasters
- Assorted fruit wines
- Cocktail napkins
- Stirrers  Carbonated drinks / sodas
- Matches/ lighters - Fruit juices
- Fruit pick - Fruit purees
- Drink list - Bottled waters
- Tent cards - Energy drinks
- Straw
METHODOLOGIES:
 Self-pace instruction
 Modular
 Discussion
 Lecture
 Demonstration
ASSESSMENT METHODS:
LO2. TAKE DRINK ORDERS
1. Products and brand preferences are checked with the customer courteously
2. Selection of drinks are politely recommended to customers whenever necessary
in accordance with establishment policy and procedures
3. Specific customer preferences are identified in accordance with orders taken
4. Customer’s order are promptly recapped in accordance enterprise service
standard policy
CONTENTS:
 Beverage Classification and brands familiarization

o Popular beverage products overview of commonly requested drinks
o Origins and characteristics of the different alcoholic beverages
 Proper order Taking procedures and policies
 Suggestive Selling Techniques
CONDITION:
Materials Distilled spirits

 Drink list /menu  Whiskies (Scotch, American,
 Tent cards Canadian,Irish,Japanese)
 Drinks of the month recipe  Brandies / Cognacs
 Wines of the Month  Rums
 Other beverage merchandising  Vodkas
materials  Tequilas
 POS system  “Lambanog” (other locally made
 Order Slip spirits)
Compounded
Beverage products  Gins
 Aromatic wines  Liqueurs/cordials
 Wines (local) Fermented
- Rice wines  Beer
- Assorted Fruit wines  Wines
- Carbonated Drinks / Sodas  Wines (Imported)
- Fruit Juices Still or natural wine
- Fruit Purees  White wine
- Bottled Waters  Red wine
- Energy Drinks  Rose wine
- Syrups  Blush wine
Sparkling wines
Fortified wines
METHODOLOGIES:
 Modular
 Discussion
 Lecture
 Demonstration
 Role playing
ASSESSMENT METHODS:
LO3. SERVE DRINKS
1. Ordered drinks are promptly and courteously served In accordance with customer
preferences using required glassware and garnishes
2. Alcoholic and non-alcoholic beverages are prepared and served according to
customer preferences
3. Waste and spillage are avoided
4. Beverage quality is checked during service and corrections are made if
necessary
5. Beverage issues are reported promptly to the appropriate person in accordance
with establishment policy
6. Proper handling of glassware are observed at all times
7. Tray service is provided when appropriate in accordance with enterprise
procedures
8. Any unexpected situations are attended to promptly and safely in accordance
with establishment policy
CONTENTS:
 Preparation and serving techniques for different types of beverage and cocktails
 Do’s and Don’ts in Beverage service
 Proper handling of glasswares
 Waste minimization and environmental considerations
CONDITION:
Bar Service Tools Distilled spirits

 Carafe  Whiskies (Scotch, American,
 Towels Canadian,Irish,Japanese)
 Cocktail tray  Brandies / Cognacs
 Cork crew  Rums
 Ice tong  Vodkas
 Supplies and materials  Tequilas
 Different kinds of glasses:  “Lambanog” (other locally made
- Steam ware spirits)
- Footed ware Compounded
- Tumblers  Gins
- Mugs  Liqueurs/cordials
Fermented
Materials  Beer
Accessories to service:  Wines
 Coasters  Wines (imported)
 Cocktail napkins/ serviettes Still or natural wine
 Stirrers  White wine
 Matches  Red wine
 Fruit pick  Rose wine
 Drink list  Blush wine
 Tent cards Sparkling wines

POS system Fortified wines
Order slip Aromatic wines
Bottled waters
Energy drinks
Syrups
Wines (local)
 Rice wines
 Assorted fruit wines
Carbonated drinks / sodas
Fruit juices
Fruit purees
METHODOLOGIES:
 Modular
 Discussion
 Lecture
 Demonstration
 Role playing
ASSESSMENT METHODS:
LO4. IDENTIFY AND DEALS CUSTOMER AFFECTED WITH ALCOHOL
1. Responsible service of alcohol is practiced in accordance with relevant

legislations and licensing requirements.
2. Indicators of intoxicated person are identified.
3. Behavioral warning signs of intoxication are recognized and monitored.
4. Intoxicated persons are dealt with courteously and promptly in accordance with
the establishment service policy and guidelines.
5. Intoxicated customers are refused service of alcoholic beverage in a diplomatic
and suitable manner.
6. Where practicable, appropriate food and non-alcoholic beverages are offered to
intoxicated persons.
CONTENTS:
 Definition of intoxication
 Factors that affect Intoxication
 Different Behavioral warning signs of intoxication
 Dealing with Intoxicated person
 Roles and Responsibilities of bartender in Serving of alcohol
 Safe/territory Act to alcohol service
CONDITION:
The trainee must be provided w/ the following:
 First aid kit

 Manual on first aid
 Handbook Responsible Serving of alcohol
 Reference material/chart on the level of blood alcohol concentration
 Alcoholic Beverages
METHODOLOGIES:
 Modular
 Discussion
 Lecture
 Role playing
ASSESSMENT METHODS:
LO5. MAINTAIN PROPER BAR OPERATION CONTROL PROCEDURES
1. Opening and ending inventory are performed according to enterprise prescribe

form and operating procedures.
2. Order slip are checked and taken according to enterprise operating policy.
3. POS system procedures are observed according to enterprise standard policy,
when necessary.
4. Order counts are recorded in accordance with the enterprise standard form and
policy.
5. Appropriate control system forms are used, when necessary.
6. Proper par stock level is maintained at all time.
7. Replenishment of consumed items is performed.
CONTENTS:
 Areas of Bar/Beverage Control System

 Types of Beverage Control System
 Establishing Bar Control Standard
 Inventory Taking Procedure
Equipment Control System Forms, Equipment and

 Ice bin Materials
 Blenders, juicers and shakers  Inventory form
 Refrigeration equipment  Order slip
 Post mix system  Full bottle sales report
 Ice machines  Inter bar/outlet form
 Electric glass brushes  Requisition forms
 Mechanical glass washer  Spoilage report form
 Speed rail  Bin cards
 Shelving  Cocktail recipe manual
 Electric kettles/ jugs  Measuring tools
 Electric mixer  Different beverage products
 Electric blender  Communication book
METHODOLOGIES:
 Modular
 Discussion
 Lecture
 Demonstration
ASSESSMENT METHODS:
LO6. CLOSE/TURN OVER BAR OPERATIONS
1. Beverage display and set up of bar area are removed or dismantled and cleaned
in accordance with establishment procedures
2. Leftover garnishes suitable for next-day operations are hygienically stored at
recommended temperature
3. Materials, tools and glasses are properly kept in suitable cabinets
4. Stocks are checked and replenished in accordance with establishment
procedures
5. Appropriate equipment are shut down in accordance with establishment safety
procedures and manufacturer’s instructions
6. Bar set up and stocks are maintained for the next shift of service, ensuring
equipment and glasses are in the correct place whenever necessary
7. Turnover of bar operations t the next shifts is done in accordance with enterprise
procedures
CONTENTS:
 Standard operating procedures in closing/turning over the bar operations

 Preparing and filling up forms:
- requisition form
- spillage
- order form
- beverage request forms
 Equipment Operating Procedure Manual
 Classification & proper display of alcoholic & non-alcoholic beverages
 Checking, preparing and segregating of glassware & bar tools according to
classification and usage.
CONDITIONS:
Equipment Beverage Products

 OHP  Distilled spirits
 LCD - Whiskies (Scotch, American,
 Computer Canadian,Irish,Japanese)
 Hand-outs - Brandies / Cognacs
 VHS/DVD player - Rums
- Vodkas
Training materials - Tequilas
 Bar Control system forms - “Lambanog” (other locally made
 Inventory Form spirits)
 Order Slip  Compounded
 Full Bottle Sales Report - Gins
- Liqueurs/cordials
 Inter Bar/Outlet Form
 Fermented
 Requisition Forms
- Beer
 Spoilage/ spillage Report Form
- Wines
 Bin Cards - Wines (Imported)
 Record book/ Log book - Still or natural wine

- White wine
- Red wine
Tools - Rose wine
 Carafe - Blush wine
 Juice container - Sparkling wines
 Towels - Fortified wines
 Garnishes - Aromatic wines
 Jiggers - Wines (local)
 Juicer - Rice wines
- Assorted Fruit wines
 Different kinds of glasses
- Stemware  Carbonated Drinks / Sodas
- Footed ware  Fruit Juices
- Tumblers  Fruit Purees
- Mugs  Bottled Waters
 Accessories to service:  Energy Drinks
 Coasters  Syrups
 Cocktail napkins
 Stirrers
 Matches
 Fruit pick
 Drink list
 Tent cards
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PREPARE AND MIX COCKTAIL AND NON-ALCOHOLIC

CONCOCTION
MODULE TITLE : PREPARING AND MIXING COCKTAIL AND NON-

ALCOHOLIC CONCOCTION
MODULE DESCRIPTION : The Module deals with the knowledge and skills required to
prepare and mix different types of cocktails non-alcoholic
concoctions in all food and beverage service providers, except
for “Specialty Coffee Shops.” It includes the proper use,
cleaning and maintaining tools and equipment and machineries
for mixing drinks.
LO1 Prepare and mix a range of cocktails
LO2 Prepare and mix a variety of non-alcoholic concoctions
LO3 Use, clean and maintain bar tools, equipment and machineries for mixing cocktails
and non alcoholic drinks
LO1. PREPARE AND MIX A RANGE OF COCKTAILS
1. Classifications of alcoholic beverages are determined according to ingredients

used, process and characteristics.
2. Non-alcoholic beverages used as mixers and modifiers are identified in
accordance with the flavoring ingredients and process forms.
3. Different types of bar tools and equipment are identified and used in accordance
with manufacturer’s manual and instruction.
4. Different types of glasses are identified and handled in accordance with
establishment standard and sanitary practices.
5. Ice supplies are prepared and used according to hygiene and sanitary practices.
6. Appropriate mixing methods and procedures are applied based on international
standards.
7. Necessary garnish, edible and non-edible fruits and vegetables are prepared and
used based on cocktail presentation.
8. Different categories of cocktails are identified according to international standard.
9. Cocktail recipes are mixed using appropriate method and established
international standard within the required time frame and customer preference.
10. Specialty drink concoction are prepared and mixed in accordance with
establishment recipe and service procedure.
11. Appropriate product substitutes for out of stock liquor ingredients are utilized
based on appropriate product standard.
12. Broken and chip glasses are identified and removed.
13. Occupational health and sanitary practices in mixing cocktails are observed
according to establishment standard procedures.
14. Safety practices in using mechanical equipment are observed according to
manufacturer’s guidelines.
CONTENTS:
 Beverage classification (alcoholic and non- alcoholic beverages) Recipes of

popular international standard mix drinks
 Alcoholic and non-alcoholic ingredients of cocktail
 Mixing tools and equipment and their uses
 Glassware for different types of cocktails, proper handling
 Different Garnish and Presentations
 Mixing Methods and Procedures
CONDITIONS:
The trainee/student must be provided with the following:
Equipment  Espresso Machine, if practicable

 Wine chillers  Coffee Grinder
 Ice bin  Electric glass brushes
 Draft beer dispenser  Mechanical glass washer
 Coffee maker/percolator  Speed rail
 Blenders, juicers and shakers  Shelving
 Refrigeration equipment  Cart
 Beer dispensing system  Trolley

 Post mix system  Electric kettles
 Ice machines  Electric Mixer
 Electric blender
Tools  Paring knife
 Basic bar strainer  Muddler
 Hawthorn strainer  Bar spoon
 Cork screw  Bar tray
 Speed pourer  Wine basket
 Bottle and can opener  Glass rimmer
 Canulator  Decanter
 Ice bucket  Carafe
 Ice scooper  Coffee cups and saucer
 Ice tong  Coffee mugs
 Chopping board  Tea cups
 Thermometer  Glasses
 Steaming pitcher  Teaspoon
 Bar spill mat  Funnel
 Bar caddy  Measuring cup
 Mixing glass  Wine stopper/ resealer
 Tin can  cutleries
 Straw dispenser  Jigger
 Paring knife  Mixing glass
 Cocktail shaker
 Fruit squeezer/ juicer Beverage Products
 Different kinds of glasses:  Distilled spirits
- Stemware - Whiskies (Scotch, American,
- Footed ware Canadian, Irish, Japanese)
- Tumblers - Brandies / Cognacs
- Mugs - Rums
- Specialty glasses - Vodkas
 Accessories to service: - Tequilas
- Coasters - “Lambanog” (other locally made
- Cocktail napkins spirits)
- Stirrers  Compounded
- Matches/ lighters - Gins
- Fruit pick - Liqueurs/cordials
- Drink list  Fermented
- Tent cards - Beer
- Straws - Wines
- Wines (Imported)
Training materials - Still or natural wine
 OHP - White wine
 LCD - Red wine
 Computer - Rose wine
 Hand-outs - Blush wine
- Sparkling wines
- Fortified wines
- Aromatic wines
 Wines (local)
- Rice wines
- Assorted fruit wines

 Carbonated drinks / sodas
 Fruit juices
 Fruit purees
 Bottled waters
 Energy drinks
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO2. PREPARE AND MIX A VARIETY OF NON-ALCOHOLIC CONCOCTIONS
1. Flavored syrups and other forms used as ingredients are identified in

accordance with the flavoring ingredients and process forms
2. Edible fruits and vegetables used in mixing non-alcoholic cocktails are
determined and prepared according to establishment standards
3. Ingredients, equipment, and tools are prepared prior to service
4. Appropriate name and style of non-alcoholic drinks are properly identified in
accordance to customer request
5. Correct ingredients are selected and mixed in accordance with establishment
service practice
6. Drinks are prepared appropriately in accordance with standard recipe and
required time frame
7. Correct glasses and garnish are used attractively where appropriate
8. Occupational health and sanitary practices are observed in mixing drinks
according to establishment operating procedures
9. Safety practices in using mechanical equipment are observed according to
manufacturers guidelines
CONTENTS:
 Different types of non-alcoholic beverages, including flavored syrups and other

 forms
 Recipes of popular international standard non-alcoholic concoctions
 Mixing tools and equipment and their uses
 Glassware for different types of non-alcoholic concoctions
 Different Garnish and Presentations
 Mixing Methods and Procedures
CONDITIONS:
Equipment
 Ice bin  Mechanical glass washer

 Blenders, juicers and shakers  Speed rail
 Refrigeration equipment  Shelving
 Post mix system  Electric kettles/ jugs
 Ice machines  Electric mixer
 Electric glass brushes  Electric blender
Tools
 Basic bar strainer  Paring knife
 Hawthorn strainer  Muddler
 Speed pourer  Bar spoon
 Bottle and can opener  Bar tray
 Canulator  Glass rimmer
 Ice bucket  Glasses
 Ice scooper  Teaspoon

 Ice tong  Funnel
 Chopping board  Measuring Cup
 Bar spill mat  cutleries
 Bar caddy  Jigger
 Mixing glass  Mixing glass
 Tin can
 Straw dispenser Non-alcoholic Beverage Products
 Paring knife  Carbonated drinks / sodas
 Fruit squeezer/ juicer  Fruit juices
 Different kinds of glasses:  Fruit purees
- Stemware  Bottled Waters
- Footed ware  Energy drinks
- Tumblers  Syrups (including flavored)
- Mugs  Milk/creams and chocolates
- Specialty glasses  Assorted fruits, vegetables and herbs
 Accessories to service:  Assorted spices
- Coasters
- Cocktail napkins Training materials
- Stirrers  OHP
- Fruit pick
 LCD
- Drink list
 Computer
- Tent cards
- Straws  Hand-outs
 DVD player
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO3. USE, CLEAN AND MAINTAIN BAR TOOLS, EQUIPMENT AND MACHINERIES
FOR MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
1. Bar tools are used and cleaned immediately after using in accordance with the
establishment safety and sanitary procedures
2. Equipment and machineries are used in accordance with manufacturer’s
specifications and hygiene/safety requirements
3. Machineries and equipment are maintained in accordance with maintenance
schedule and manufacturer’s specifications
4. Problems are promptly identified, reported to and acted upon immediately
CONTENTS:
 Different types of bar tools and equipment

 Use and care of bar tools and equipment
 Preventive maintenance of machineries
CONDITIONS: The trainee/student must be provided with the following:
Equipment
Wine chillers
 Ice bin  Coffee grinder
 Draft beer dispenser  Electric glass brushes
 Coffee maker/percolator  Mechanical glass washer
 Blenders, juicers and shakers  Speed rail
 Refrigeration equipment  Shelving
 Beer dispensing system  Cart
 Post mix system  Trolley
 Ice machines  Electric kettles/ jugs
 Manual and electronic cash registers  Electric mixer
 Glass chiller  Electric blender
 Credit card and POS  Soda gun
 Espresso machine, if practicable  Glass brushes
Tools
 Chopping board  Canulator
 Fruit juicer  Ice tong
 Decanter  Chopping board
 Bar spoon  Thermometer
 Hawthorn strainer  Steaming pitcher
 Bottle and can opener  Bar spill mat
 Ice bucket  Bar caddy
 Ice scooper  Mixing glass
 Pitcher  Tin can
 Cocktail shaker  Straw dispenser
 Paring knife  Cocktail shaker
 Jiggers  Fruit squeezer/ juicer
 Basic bar strainer  Juice jug (store n’
 Cork screw with foil  pour)
 Cutter  Fruit molder

 Speed pourer  Garnish dispenser
Materials
 Rags
 Mop with head
 Hand towels
 Waste dump
 Broom
 Scrubbing pad
 Sponge
 Duster
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PROVIDE BASIC WINE SERVICE
MODULE TITLE : PROVIDING BASIC WINE SERVICE
MODULE DESCRIPTION : This Module deals with the skills and knowledge on
providing wine service. It focuses on basic knowledge on
wines; its attributes and characteristics, proper presentation
and opening, serving, and the ability to further develop and
update wine knowledge. It may apply to a Bar Supervisor,
Bartender and Food & Beverage Attendant.
The essential knowledge base for this unit will vary
according to industry need. Training must reflect the in-depth
of knowledge required to meet the specific requirements of
industry employers
NOMINAL DURATION : 60 hours.
LO1. Explain different types of wines to customer
LO2. Recommend appropriate wine and food combinations to customers
LO3. Prepare wine, glasses and accessories for service
LO4. Open and serve wine
LO5. Check wine for faults
LO1. EXPLAIN DIFFERENT TYPES OF WINES TO CUSTOMER
1. Wine list is presented to customer in accordance with the enterprise established

service procedures.
2. Appropriate wine types, names, characteristic, origin and or regions are explained
to guest.
3. Proper wine making process and preservation are explained to customer, when
necessary.
4. Appropriate wine labels and terminologies are properly interpreted.
5. Customers are assisted in selecting wine according to taste.
CONTENTS:
 Structure, history, health benefit and trends related to wines

 Principal grape varieties used in the production of different wine types
 Characteristics of wines including: appearance, taste, body
 Different wine types and classification
o Natural/ still wines
o Red wine
o White wine
o Rose wine
o Blush wine
o Sparkling wines
o Fortified wines
o Aromatized wine
 Different wine production methods and process
 Wine terminology and label presentation
 Wine producing countries and regional variation
CONDITIONS:
Equipment Materials
 Television  Natural/ still wines
 DVD player  Red wine
 CD and films  White wine
Tools  Rose wine
 Cork screw with cutter  Blush wine
 Cork extractor  Sparkling wines
 Wine basket  Fortified wines
 Wine bucket with stand  Aromatized wine
 Wine resealer/stopper  French Wines
 Funnel  Italian wines
 Decanter  Californian Wines
 Carafe  Chileans wines
 Wine glasses  Australian wines
 Candle stand  Other country wines, whenever
 Ice scooper practicable
 Table napkins (cloth)  Empty wine bottles and cork

 Pitcher
Reference Materials
 Manuals
 Brochures
 Encyclopedia of wines
 Wine books
 Wine chiller
 Wine cabinet
 Wine rack
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
 Role play
ASSESSMENT METHODS:
LO2. RECOMMEND APPROPRIATE WINE AND FOOD COMBINATIONS TO

CUSTOMERS
1. Compatible wine and food combinations are recommended based on customer’s

preferences
2. Appropriate wine for special occasions are recommended based on customer’s
needs
3. Special/featured wines of the month are recommended in accordance with
enterprise policy
CONTENTS:
 The key structural components of wine including:

o Alcohol
o Tannin
o Acid
o Sugar
o Fruit flavor
 Factors affecting the style and quality of wine
 Familiarization of different wine Merchandising materials
 Guidelines for successful wine and food pairing including:
o Commonly known food and wine marriages
o Interaction of primary flavors of food and wine
 Wines for seasons and social occasions
CONDITIONS:

Equipment Materials
 Rose wine
Tools  Blush wine
 Cork screw with cutter  Sparkling wines
 Cork extractor  Fortified wines
 Wine basket  Aromatized wine
 Wine bucket with stand
 Wine resealer/ stopper Reference Materials
 Funnel  Reference materials
 Decanter  Manuals
 Carafe  Brochures
 Wine glasses  Encyclopedia of wines
 Candle stand  Wine books
 Ice scooper  Wine chiller
 Table napkins (cloth)  Wine cabinet
 Wine list  Wine rack
 Tent cards of wine of the months
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
 Role play
ASSESSMENT METHODS:
LO3. PREPARE WINE, GLASSES AND ACCESSORIES FOR SERVICE
1. Necessary order slip is prepared according to establishment’s procedures.

2. Wine is carefully taken out from the cellar/storage.
3. Wine is presented to the customer according to established industry wine service
procedures.
4. Appropriate glassware is set up according to established industry service and
hygienic practices.
5. Appropriate wine service accessories are prepared.
CONTENTS:
 Different classification and types of wines

 Appropriate glassware for types of wine
 Appropriate Wine service accessories
CONDITIONS:
The trainee/student must be provided with the following

:
Equipment Materials
 Rose wine
 Cork Extractor  Fortified wines
 Wine bucket with stand
 Wine resealer/ stopper Reference Materials
 Funnel  Reference materials
 Decanter  Manuals
 Carafe  Brochures
 Wine glasses  Encyclopedia of wines
 Candle stand  Wine books
 Ice scooper  Wine chiller
 Table napkins (cloth)  Wine cabinet
 Wine list  Wine rack
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
 Oral Examination
LO4. OPEN AND SERVE WINE
1. Customer is queried as when to open the wine.

2. Wine bottle is opened according to industry standard opening procedures.
3. Small amount of wine is poured to the glass for guest’s tasting and approval.
4. Wine is served to the guest according to established industry service procedures.
5. Customers’ glass is refilled, when necessary.
6. Multiple wine service sequence is applied according to established
industry service procedures, when necessary.
7. Additional wine order is inquired politely from the host, when needed.
8. Faulty wine is replaced with new one should the guest disapproved its taste.
9. Used and empty glasses are cleared according to sanitary and safety
procedures.
10. Sensory evaluation of wine is performed, if necessary.
CONTENTS:
 Proper procedures in opening and serving wine to guest

 Proper multiple wine service procedures
 Determination of wine faults
 Requirements of the applicable laws in relation to responsible service of alcohol
CONDITIONS:
Equipment Materials
 Rose wine
 Cork Extractor  Fortified wines
 Wine bucket with stand  French Wines
 Wine resealer/ stopper  Italian wines
 Funnel  Californian Wines
 Decanter  Chileans wines
 Carafe  Australian wines
 Wine glasses  Other country wines, whenever
 Candle stand  Practicable
 Ice scooper  Empty wine bottles and corks
 Table napkins (cloth)
 Wine list 
Reference Materials
 Reference materials
 Manuals
 Brochures
 Wine books
 Wine chiller
 Wine cabinet
 Wine rack
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO5. CHECK WINE FOR FAULTS
1. Cork is inspected for any faults

2. Wine is examined for clarity and limpidity
3. Wine is smelled for any possible fault
4. Small amount of wine is tasted to identify other fault
5. Basic faults of the wine are recognized and reported
CONTENTS:
 Wines characteristics analysis and diagnosis of wine faults and impairments

 Wine sensory evaluation techniques
 Proper Decanting procedures
CONDITIONS:
Equipment Materials
 Rose wine
 Cork extractor  Fortified wines
 Wine bucket with stand  French Wines
 Wine resealer/ stopper  Italian wines
 Funnel  Californian Wines
 Decanter  Chileans wines
 Carafe  Australian wines
 Wine glasses  Other country wines, whenever
 Candle stand  Practicable
 Ice scooper  Empty wine bottles and cork
 Table napkins (cloth)
Reference Materials
 Reference materials
 Manuals
 Brochures
 Wine books
 Wine chiller
 Wine cabinet
 Wine rack
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
ELECTIVE COMPETENCIES
BARTENDING NC II
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.
LO1. Set up and prepare machine and equipment
LO2. Dose and tamp coffee
LO3. Extract espresso
LO1. SET UP AND PREPARE MACHINE AND EQUIPMENT
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. Drip tray is cleaned and dried.
5. Rags are prepared and used properly.
CONTENTS:
 Understanding the parts of the espresso machine

 Parts of the doser grinder
 Types of grind
 Calibrating doser grinder
CONDITIONS:
 Espresso machine ( semi-automatic or manual commercial machine)

 Doser grinder (commercial type)
 Other supplies and materials necessary for the calibration and practice shots of
espresso
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
ASSESSMENT METHODS:
Written exercise/Practical test

Oral questioning
Observation
LO2. DOSE AND TAMP COFFEE
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.
CONTENTS:
 Proper dosing
 Proper tamping
CONDITIONS:

 Other supplies and materials necessary for the calibration and practice shots of
espresso
METHODOLOGIES:
 Lecture/discussion
 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Written exercise/practical test

 Oral questioning
 Observation
LO3. EXTRACT ESPRESSO
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 espresso is inspected.
6. Espresso is served or used in a beverage immediately.
CONTENTS:
 What is an espresso?
 Parts of an espresso
 Elements of good espresso
 Pulling a good shot of espresso (Procedure)
 Evaluating/tasting coffee
CONDITIONS:

 Other supplies and materials necessary for pulling the shots of espresso
 Consumables or ingredients for the skills practice
 Sample finish products as guide
 Pictures, photos or illustrations
 Access to coffee shop or simulated espresso bar area to perform the required
competency
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
 Picture/photos/drawings
ASSESSMENT METHODS:
 Written test
 Practical test/simulation
 Observation
 Portfolio
UNIT OF COMPETENCY : TEXTURE MILK
MODULE TITLE : TEXTURING MILK
MODULE DESCRIPTOR : This module 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.
.
LO1 Prepare milk and equipment
LO2 Foam milk
LO3 Steam milk
LO1. PREPARE MILK AND EQUIPMENT
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 according to the kind of drink to
be prepared.
4. Steam wand is flushed to remove condensed water.
5. Steam wand is wiped before steaming.
6. Rags for the steam wand are kept clean and moist.
CONTENTS:
 Understanding milk (lactose, fats and proteins)

 Principles in foaming and steaming milk
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Hands-on/practice sessions
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
LO2. FOAM MILK
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.
CONTENT:
 How to foam milk properly
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
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.
CONTENT:
 How to steam/texture milk properly
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
MODULE TITLE : PREPARING AND SERVING COFFEE
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 siphon, pour-over and French press.
.
LO1. Take orders of guests
LO2. Prepare espresso-based beverages
LO3. Prepare and serve brewed coffee
LO1. TAKE ORDERS OF GUESTS
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
CONTENTS
 Taking coffee order

 Selection of coffee
 Coffee beans
 Coffee process
 Intro to roasting
 Coffee service
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Written test
 Observation
 Portfolio
LO2. PREPARE ESPRESSO-BASED BEVERAGES
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.
CONTENTS:
 Hot and cold espresso-based beverages

 Pulling a good shot of espresso
 Serving espresso beverages
 Accessories/glasses use in serving espresso beverages
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
LO3. PREPARE AND SERVE BREWED COFFEE
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.
CONTENTS:
 Different brewing methods

 Essentials of Good Brewing
 Brewing coffee using different coffee makers
 Proper way of serving brewed coffee
CONDITIONS:
 Different coffee makers (French press, Siphon, PV60, Moka etc)

 Doser grinder (commercial type) and other types of grinders
 Other supplies and materials necessary in brewing coffee
competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
ACKNOWLEDGEMENT
We are extending our thanks and appreciation to the technical experts, facilitator and
managers who rendered their services in the development of Competency-Based
Curriculum in Bartending NC II qualification.
 Technical Experts:
1. FLORENTINO "MUTLEY" MATILLA, JR.

President, Philippine Bartenders League, Inc.
187 Dona Soledad Ave. Extension
Better Living. Paranaque
2. ANABELLE O. MORENO
Chair, IWG
President, Association of Human Resources Managers for Hotels
and Restaurant (AHRM )
3. RICO MANLANGIT
Member, Board of Trustees
Philippine Bartenders League
187 Dona Soledad Ave. Extension
Better Living. Paranaque
 Facilitator:
ANECITA P. DOMO
 The management and staff of the Qualifications and Standards Office
What is Competency-Based Curriculum (CBC)?
 A competency-based curriculum is a framework or guide for the subsequent

detailed development of competencies, associated methodologies, training
and assessment resources.
 The CBC specifies the outcomes which are consistent with the requirements
of the workplace as agreed through the industry or community
consultations.
 CBC can be developed immediately when competency standards exist.
 When competency standards do not exist, curriculum developers need to

clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group
consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit
our website: www.tesda.gov.ph or the TESDA Regional or Provincial Office
nearest you.

Bartending NC II Curriculum

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Bartending NC II Curriculum

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COMPETENCY-BASED

A. Course Design .............................................................................................. 1-9

B. Modules of Instruction............................................................................... 10-98

 BASIC COMPETENCIES ......................................................................... 10

 COMMON COMPETENCIES ................................................................... 26

 CORE COMPETENCIES ......................................................................... 49

 ELECTIVE COMPETENCIES .................................................................. 86

COURSE TITLE : BARTENDING

NOMINAL DURATION : 326 hours

TRAINEE ENTRY REQUIREMENTS:

 can communicate in basic English either oral and written

CBC Bartending NC II -1-

CBC Bartending NC II -2-

3. Perform 3.1 Performing 3.1.1 Plan and prepare task to

CBC Bartending NC II -3-

CBC Bartending NC II -4-

 Individual and group demonstration (Practical application)

BAR TENDING TOOLS, MATERIALS AND EQUIPMENT

TOOLS EQUIPMENT MATERIALS

CBC Bartending NC II -5-

TOOLS EQUIPMENT MATERIALS

CBC Bartending NC II -6-

TOOLS EQUIPMENT MATERIALS

3 pcs Flair Pilsner glass ( 12 oz.) ½ lit. Whipped cream

CBC Bartending NC II -7-

CBC Bartending NC II -8-

 Must be a holder of National TVET Trainer Certificate (NTTC) Level I -Bartending NC II

CBC Bartending NC II -9-

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

NOMINAL DURATION : 4 hours

PREREQUISITE : Receive and Respond to Workplace Communication (NCI).

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.

LO3. Participate in workplace meeting and discussion.

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

1. Specific relevant information is accessed from appropriate sources.

CONDITIONS: The students/ trainees must be provided with the following:

 Writing materials (pen & paper)

LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS

1. Ranges of forms relating to conditions of employment are completed accurately

The students/trainees must be provided with the following:

LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

NOMINAL DURATION : 4 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team member.

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

LO2. DESCRIBE WORK AS A TEAM MEMBER

1. Appropriate forms of communication and interactions are undertaken.

The students I trainees must be provided with the following:

 Observation of work activities

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES: