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Special Program in Technical

Vocational Education (SPTVE)
Quarter 1- Module 5

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Performance Task 1 Bottle Flaring
Bartending – Grade 12 SHS
Quarter 1 – Module 3(Week 5-8)
Bartending and Bar Services

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holders. Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners.

The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education - Region II

Secretary : Leonor M Briones

Undersecretary : Analyn M. Sevilla
Assistant Secretary : Alberto T. Escobarte

Development Team of the Module

Author : Jaypee O. Cunanan

Language Reviewer: Jaypee O. Cunanan

Content Editor : Jaypee O. Cunanan

Illustrator : Jaypee O. Cunanan
Layout Artist : Jaypee O. Cunanan

Management Team

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Joel I. Vasallo, PhD
EPS – Technology and Livelihood Education

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System
(LRMDS) Capitol Compound, Guinhawa St., City of Malolos,
Bulacan
Bartending – Grade 12 SHS
Supplementary Learning Resource

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 BARTENDING AND
BAR SERVICES NC II
 Introductory Message
For the facilitator:
Welcome to the Bartending and Bar Services G12 SHS Project CAP-LRE
Supplementary Learning Resource on Identifying
The different concept of the bar (Types, Parts, Bar surface, public areas and the
Bar brigade).
This module was collaboratively designed, developed and reviewed by
educators from public institutions to assist you, the teacher or facilitator, in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners’ progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the
module.

For the learner:

Welcome to the Bartending and Bar Services G12 SHS Project CAP-LRE
Supplementary Learning Resource on Identifying
The different concept of the bar (Types, Parts, Bar surface, public areas and the
Bar brigade)!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.
This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn
in the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

This is a brief drill or review to help you link

What’s In
the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story,
a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to
process what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned.

Answer Key This contains answers to all activities in the

module.
At the end of this module, you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

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 Lesson 5: Bottle Flaring

What I Need to Know

This module provides varied activities that will help you learn more about the
different concept inside the bar.
At the end of this module, you are expected to:
• Determine the 10 basic bottle flaring steps
• Individually perform the different bottle flaring steps

What I Know

The following items below will test how much you already know about the
previous lesson. Write T if the statement is true and F if the statement is false
write also the correct answer. Write your answer on the separate answer sheet.

_______1. Vodka is a Russian word that means water.

_______2. Sparkling wines is the king of all beverages.
_______3. Ounce glasses are known as Pony glass.
_______4. According to the French Law 9 months is the perfect aged to
bottle the brandy.
_______5. Shaken drinks are done for light ingredients like egg yolk, cream,
milk, etc.
_______6. The espresso has four parts.
_______7. Barista is the one who prepare and makes different variety of
coffee.
_______8. Tequila resembles a cactus because it came from Maguey
plants.
_______9. Latte tastes stronger than cappuccino.
_______10. Virgin means beverage without alcohol.
_______11. Cocktail is prepared out of beans.
_______12. Water is the basis of all beverages.
_______13. Club soda is carbonated water with mineral salts added.
_______14. Arabica beans has a high caffeine content.
_______15. Arabica beans has a curving cleft down to its middle.

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What’s in
PERFECT MATCH
Direction: Match column A with column B. write your answer on the separate
answer sheet.

Column A Column B
____1. Normal grip a. Competition style flair
____2. Bartender’s grip b. Aerial lock
____3. Working flair c. Multi-pour
d. The act of making drinks beyond
____4. Flair values
the normal way
____5. Reverse grip e. Know the basic before flaring
f. Holding the bottle vertically using
____6. Exhibition flair
the reverse thumbs down
____7. Juggler’s grip g. Basic flair
____8. Ten commandments h. The flair bottle is in upright
of flair position
____9. Flair i. Humble and discipline
j. Hold the bottle on one hand in a
____10. Types of pouring cuts
normal grip
k. Hold the bottle horizontally on
one hand spout facing on your
body

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 What’s New

Word Hunt
The hidden words can be positioned in all directions, draw a line to the words
associated to the flair moves and terminologies.

A F R O T A T E N C R
Y G L I A T U T K A E
Y O P I N E M A S R A
A N E Q P E P P S E D
W G G T N O I U T F E
E B E H I N D P A S S
D A H J M A G N L G A
I M H K J N I A L T H
S L L A F R E T A W S
O X D S W I T C H O S
C Z U I G R O A Y H O
L K J U G G L E S E L

What is It

Now that you have learned a lot from the bar parts, bar tools and equipment
and even in the alcoholic and non-alcoholic beverages, in this module you must
perform some showmanship to entertain your guest. You will need some tools like
Flaring bottle, shaker tin and jigger to perform the different flaring steps. You will be
given ample time to practice and execute some basic flaring step, copy the link
bellow and watch the video in the internet.

What is Flair?
The act of making drinks beyond the normal way. Is the act of flipping, spinning,
spinning, throwing, balancing, catching bottles, Drinks and various bar tools

What are the types of flair tending?

1. Working Flair – Simple and common flair and known as the basic. Focus more on
delivering drinks to customer.
2. Exhibition Flair – More on oriented style, precision and practice. Competition style
of flair

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Application of flair
▪ Work
▪ Competition
▪ Demos and presentation
▪ Training
▪ Shows and events

Level of flair/ mixing approach

▪ Basic
▪ Intermediate
▪ Extreme/advance

Flair moves and terminologies

1. Basic
• Flip
• Spin
• Rotates
• Stall Source: canstockphoto.com
• Tap
• Boomerang
• Roll
• Shadow pass
• Drop
• Bump
• Water falls
• Snake arm
• Side way
• Behind pass

2. Intermediate
• Shoot
• Snatch
• Switch
• Hang/float
• Split
• Shuffle
• Flip and cut

3. Extreme/advance
• Juggle
• Staggered
• Figure 8
• Combo

Note: You may use the internet to watch the above flair moves and terminologies.

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Pouring techniques and consideration
A. Pouring styles
✓ Classic
✓ 40 degrees
✓ Slide
✓ Artistic
✓ Multi - pour
B. Types of pouring cuts
✓ Normal
✓ Aggressive
✓ Choking
✓ Aerial lock
✓ Pourer lock
Source: canstockphoto.com
Flair tending terminology
▪ Clips- the tin can on same hands using
middle finger.
▪ Elbow clips - the tin can or bottle on elbow
▪ Grip – of bottle

Types of grip
▪ Normal Grip – hold the flair bottle in upright position.
▪ Bartender’s grip – hold the bottle on one hand in a normal grip.
▪ Juggler’s grip – Hold the bottle horizontally on one hand spout facing
on your body.
▪ Reverse grip – Holding the bottle vertically using the reverse thumbs
down.

Note: Please refer to the next page for the link of the video clips in flaring.

The Ten Commandments of flair

1. Know the basic before flaring
2. Pray before your flair
3. Flair before you pour
4. Be humble, friendly and polite
5. Avoid flair moves piracy
6. Promote originality
7. Constant and systematic practice makes perfect
8. Flair for your guest, not for your self
9. Do not keep your guest waiting because you are flaring
10. Ask when you do not know or if you are not sure

Flair values
• Be humble
• Discipline
• A perfect show doesn’t mean you have no drops or mistake, it’s how
you entertain the audience, it’s how confident you are on stage and
how you manage your mistakes.

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 Flair start-up stretching
✓ Arm – circular movement and punching
✓ Body – twisting and bending
✓ Hands – wiggle and close open
✓ Legs – jumping, jogging and squatting
✓ Head – sideways turning, up and down looking

Copy the link to your android phone and watch the following videos.
Basic flair steps must watch.

1. Basic flaring for Beginners

https://www.youtube.com/watch?v=QMK_lEbxhlg

2. Pouring Styles.

https://www.youtube.com/watch?v=CPnXDGWa7iY

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3. Beginner level competition style routine.

https://www.youtube.com/watch?v=5Tu5Lgb4Vmg&t=22s

What I Can Do

1. You need to purchase one-piece flaring bottle with pourer and a tin shaker.
2. Watch the above videos and perform the following basic steps.
3. Select your desired music as background that will last for 2-3 minutes.
4. Record your performances in your mobile phone and edit it using video editing
application like Kine Master or Power Director depending on your choice.
5. Practice more until you are ready to perform your first performance task.
6. You are given 3 weeks to master your flaring techniques.

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 Assessment

PERFORMANCE NO. 1 Dance and Flare

After watching the videos above, perform the following steps below. You
are going to make a short video (attached music background) performing
the following steps in 2-3 minutes in time. Use the rubric for your guide to
earn points.

1. Pour
2. Front flip
3. Outside flip
4. Inside flip
5. Palm twist
6. Behind the back
7. Back swing
8. Around the world
9. Hand roll
10. Free style Flaring
Source: canstockphoto.com

Criteria for Judging:

Technical flair 15 points

Smoothness of routine 15 points
Equipment and bottle
10 points
handling
Timing with the music 5 points
No drops 5 points
Total 50 points

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 Answer key

What I know

1. T 6. F/ 3 parts 11. F/ Coffee

2. T 7. T 12. T
3. T 8. T 13. T
4. F/ 18 months 9. F/ Lighter 14. F/ Low
5. F/ Heavy 10. T 15. T

What’s in

1. H 6. A
2. J 7. K
3. G 8. E
4. I 9. D
5. F 10. B

What’s new
Word Hunt

A F R O T A T E N C R
Y G L I A T U T K A E
Y O P I N E M A S R A
A N E Q P E P P S E D
W G G T N O I U T F E
E B E H I N D P A S S
D A H J M A G N L G A
I M H K J N I A L T H
S L L A F R E T A W S
O X D S W I T C H O S
C Z U I G R O A Y H O
L K J U G G L E S E L

Assessment
Will depend on the individual performance of the students.

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 References

BOOK

Roldan, A. S., & Edica, B. T. (2008). Food Service and Bartending (Revised
2008 ed.). Paranaque City: AR Skills Development and Management
Services.

Roldan, A. S. (2011). Beverage Management (2011 ed.). Manila: C and E

Publishing.

Trumann, M. (2008). Food and Beverage Service. Manila: Rex

Publications.

WEBSITE

Rizvi College of Hotel Management |. (n.d.). Retrieved September 11,

2020, from http://rizvihmct.com/

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 For inquiries or feedback, please write or call:

Department of Education – Region III Learning

Resource Management Section (LRMS)
Diosdado Macapagal Government Center Maimpis,
City of San Fernando (P)
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