CLASS PROGRESS CHART

Qualification Title: BARISTA NC II Total Duration: 178 Hours

BASIC COMPETENCY COMMON COMPETENCY

Participate in Work in a Practice career Practice Develop and Observe Perform workplace and
Participate in Input data
Assess
into ainformation
Produce/Maintain
output data
computer
Complete relevant
workplace team professionalism occupational health update workplace safety practices
workplace meeting and computer using computer
Perform using computer
computer system system
operations
communication
work related documentsDescribe andenvironment
identify and safety industry hygiene
discussion procedures knowledge procedures Deal withMaintain
emergency
Name of Trainee’sObtain and convey team role and Integrate personal Maintain professional
EvaluateControl
hazardhazards
and
Maintain
and Seek
occupational
information on Follow hygiene
Identify Plan and prepare task
and prevent safe personal
situationspresentation standards
workplace information responsibility Describe
in a teamwork as a with
objectives Set and growth andrisks risks
meet work the
health and industryUpdate continuously
safety procedureshygiene to be undertaken
risk Practice workplace
team member
organizational goals development awareness procedures for
priorities relevant industry
knowledge health,safety and
security practices

1. Adams, Vera
2. Allen, Isabel
3. Campbell, Anna
4. Campbell, Lucy
5. Dela Cruz, Tina
6. Delos Santos, Emily
7. De Vera, Jose
8. Franco, Jason
9. Hernandez, Miles
10. Javier, Nancy
11. Lopez, Simon
12. Marcelo, Shirley
13. Marinez, Tracy
14. Mendoza, Daniel
15. Mercado, Rebecca
16. Morales, Laura
17. Pascual, Jemma
18. Ramos, Russel
19. Rodriguez, Edwin
20. Roldan, Frank
21. Santiago, Betty
22. Santos, Jennifer
23. Torres, Donna
24. Urgelles, Smith
25. Ramos, Michael LEGEND:

COMPETENT: NOT COMPETENT:

 COMMON COMPETENCY
Greet
IdentifyParticipate
customers
Deliver
customer in workplace
serviceHandle
to communication
queries
Handle complaints, Prepare espresso Texture milk Prepare and serve coffee Perform Basic Maintenance on Perform Basic Cashiering and General
needs customer through evaluation and beverages Machines and Equipment Control Procedures
telephone, faxrecommendations
machine, internet and Extract espresso
Foam
Prepare milk MilkTexture MilkTake orders of guests
and
email
Dose
Set up and and tamp coffee
prepare equipment Clean doser grinder Operate Electronic
Receive payments
Prepare espresso Maintain espresso
Prepare and serve Care of small Handle change
Maintain par stocks
machine and Cash
based brewed coffeemachine brewing funds of
equipment beverages devices Register (ECR) or
and Petty cash
items
Point
of Sales system
(POS)