SESSION PLAN

Sector : Tourism

Qualification Title : Barista NC II

Core Competency:
Learning Outcome: Upon completion of this Module, the students must be able to:

1. Prepare Milk
2. Serve and Coffee Beverages
Introduction:
This unit 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 syphon, pour over and French press. As a barista, he/she must have the proper knowledge in brewing coffee in
different kinds of brewing equipment, furthermore, having the artistic side of designing is a plus for preparing latte

Unit of Competency : Prepare Espresso

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01
 Module Title : Preparing Espresso

LO1. SET UP AND PREPARE MACHINE EQUIPMENT

Learning Content Methods Presentation Practice Feedback Resources Time

1. The work flows of the coffee *Discussion Read Answer Self- *Checking *Competency 11
bar *Demonstratio information Check 1.1 answer 1.1 Based hours
2. The different types of coffee n Hands-on sheet 1.1 Learning
machines and equipment *Video viewing Perform Task *Performance Materials
3. The coffee bar tools and *Picture/ Sheet 1.1 Checklist 1.1
supplies photos/ *Materials
drawings indicated in
Task Sheet 1.1

LO 2 Dose and Tamp Coffee

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01
 Learning Content Methods Presentation Practice Feedback Resources Time

1. The different types of cups *Lecture Read Answer self- *Checking *Competency 10
and other beverage ware Discussion information check 1.2 answers 1.2 Based hours
2. The dosage and tamping sheet 1.2 on Learning
technique and perform tamping *Demonstratio * Materials
technique n Performance
Checklist 1.2 *Materials
*Hands-on
indicated in
8Video/Film Task Sheet 1.2
Viewing
*Picture/
Photos/
Drawings

LO3 EXTRACT ESPRESSO

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01
 Learning Content Methods Presentation Practice Feedback Resources Time

* Lecture Discussion
1. The different styles of Read Answer self- *Checking *Competency 11
* Demonstration C\check 1.3
coffee drinks information answers 1.3 Based hours
*Hands-on sheet 1.3 Learning
2. Extract coffee * Video/Film Viewing
*Performance Materials
*Picture/Photos/
Checklist 1.3 *Materials
Drawings
indicated in
Task Sheet
1.3

Unit of Competency : Prepare and Serve Coffee Beverages

Module Title : Preparing and Serving Coffee Beverage

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01
LO 1 TAKE ORDERS OF GUEST

Learning Content: Methods Presentati Practice Feedback Resources Time

on
1. The different types of coffee
beans and roast styles * Discussion Read Answer *Checking *Competency 10
2. The different types of coffee information self-check 3.1 answers 3.1 Based Learning hours
grinds *Demonstratio sheet 3.1 Materials
3. Perform mise-in-place n *Performance *Materials
placing for a coffee service *Hands-on Checklist 3.1 indicated in
*Video/Film Task Sheet
Viewing
*Picture/
Photos/
Drawings

LO 2 PREPARE ESPRESSO-BASED BEVERAGES

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01
Learning Content: Methods Presentation Practice Feedback Resources Time

1. The right cups for a coffee *Discussion Read Answer Self- *Checking *Competency 10
and perform serving of coffee and information Check 3.2 answers 3.2 Based Learning hours
2. The different espresso based Demonstration sheet 3.2 Materials
drinks *Performance *Materials
*Hands-on
Checklist 3.2 indicated in
*Video/Film
Viewing *Task Sheet

*Picture/
Photos/
Drawings

LO3 PREPARE AND BREWED COFFEE

Learning Content: Methods Presentation Practice Feedback Resources Time

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01
1. Coffee and brewed coffee *Discussion Read Answer self- *Checking *Competency
2. Breeding produce *Demonstratio information check 3.3 answers 3.3 Based Learning 10
3. Perform breeding method n sheet 3.3 Materials hours
*Hands-on Task Sheet 3.3 * Performance
*Video/Film French press Checklist 3.3 *Materials
Viewing indicated in
*Picture/ Task Sheet
Photos/
Drawings

A. ASSESMENT PLAN

1. Interview
2. Observation
3. Performance

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01
 B. TEACHER’S SELF-REFLECTION ON THE SESSION

Prepared by:
Fortudao, Kyla A.
Date: October 2022

Date Developed: Document No.

PKM
October 2022 Issued by: Page 2 of iv

Barista NC II Developed by:

SESSION PLAN Fortunado, Kyla A. Revision # 01