Core Competency : 290 Hours

Unit of Competency : Clean Bar Areas

Module Title : Cleaning Bar Areas
Module Descriptor : This module deals with the knowledge, skills and
attitude required to provide general assistance in
maintaining cleanliness of bar area, related
equipment and tools. It reflects the role of a
“bartender” and/or a bar utility/back and may be
part of the role of a bar attendant.
Nominal Duration : 50 hours

Summary of Learning Outcomes:

LO1. Clean bar, equipmentand tools
LO2. Clean and maintain public areas

Details of Learning Outcomes

LO1. CLEAN BAR, EQUIPMENT AND TOOLS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Bar surfaces, Knowledge on Workplace Demonstration Demonstration
equipment and bar operations location (Face to face) (Face to face)
toolsare cleaned
in accordance
with industry
standard and
hygiene
regulations

2. Working Safe work Access to a Demonstration Demonstration

condition of practices and fully equipped (Face to face) (Face to face)
equipment is first aid bar including
checked in regulations current
accordance with industry
manufacturer’s equipment
manual and and tools
instructions

3. Condition of Health Act Access to a Demonstration Demonstration

utensils and related to basic range of bar (Face to face) (Face to face)
glassware is hygiene cleaning
checked for dirt requirements in equipment ,
and damages bar area tools and
materials /
chemicals

4. Broken, Communication LCD Projector Demonstration Demonstration

cracked items skills (optional) (Face to face) (Face to face)
and other waste
are safely
disposed in Use of cleaning
accordance with equipment and
environmental chemicals
considerations
5. Reportsare Bar tools and LCD Projector Demonstration Demonstration
prepared in equipment (optional) (Face to face) (Face to face)
accordance with operations
establishments including glass
policy procedures washer and
coffee maker
6. “Closing up” Time LCD Projector Demonstration Demonstration
procedures of management (optional) (Face to face) (Face to face)
glassware and skills
other equipment
are accomplished
based on
enterprise
standards

LO2.CLEAN AND MAINTAIN PUBLIC AREAS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Identified public Trade theory Workplace Demonstration Demonstration
areas are promptly a. Knowledge location (Face to face) (Face to face)
cleaned and on bar
maintained in operations
accordance with b. Logical and
industry and/or efficient work
enterprise flow
standards
2. Empty and Safety Access to a Demonstration Demonstration
unwanted glasses a. Safe work range of bar (Face to face) (Face to face)
are removed on a practices and cleaning
regular basis with first aid equipment ,
minimum regulations tools and
disruption to b. Hygienic and materials /
customers sanitary chemicals
practices
specific on
bar
operations
c. Health Act
related to
basic
hygiene
requirements
in bar area
3. Tables and Communication Access to a Demonstration Demonstration
service skills fully (Face to face) (Face to face)
counterare equipped bar
cleaned Use of cleaning including
hygienically in equipment and current
accordance with chemicals industry
enterprise equipment
requirements and and tools
standards

Unit of Competency : Operate Bar

Module Title : Operating Bar
Module Descriptor : This module deals with the knowledge, skills and
attitude required to provide general assistance in
maintaining cleanliness of bar area, related
equipment and tools. It reflects the role of a
“bartender” and/or a bar utility/back and may be
part of the role of a bar attendant.
Nominal Duration : 80 hours

Summary of Learning Outcomes:

LO1. Prepare bar for service
LO2. Take drink orders
LO3 Serve drinks
LO4 Deals with customers affected with alcohol
LO5 Maintain proper bar operation control procedures
LO6 Close/turn over bar operations

Details of Learning Outcomes:

LO1 PREPARE BAR FOR SERVICE

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Basic parts of Different types Zoom/ Google Demonstration Demonstration
the bar are of bars and bar Meeting (Face to face) (Face to face)
identified service Discussion
according to
service
operation
requirements.
Bar display and Serving Zoom/ Google Demonstration Demonstration
work area are techniques for Meeting (Face to face) (Face to face)
set up in different types Discussion
accordance with of beverages
industry and/or and Cocktails
enterprise
requirements
and bar service
style
Bar products Bar operation Zoom/ Google Demonstration Demonstration
and materials control Meeting (Face to face) (Face to face)
are checked procedures and Discussion
and re-stocked POS system
in accordance
with industry
and/or
enterprise policy
and procedures
4. All obtained Tools and Zoom/ Google Demonstration Demonstration
items are stored equipment Meeting (Face to face) (Face to face)
in accordance specifications Discussion
with established and uses
storing
procedures and
techniques

5. Suitable Safe work Materials Demonstration Demonstration

kinds of practices and relevant to the (Face to face) (Face to face)
decorations, first aid proposed
coasters, edible regulations
and non-edible activities and
garnishes are tasks
prepared in
accordance with
industry and/or
enterprise
requirements
6. Appropriate Preparation Zoom/ Google Demonstration Demonstration
ice supplies are and service Meeting (Face to face) (Face to face)
prepared in techniques Discussion
accordance with
enterprise
volume
requirement for
a days’
operation.
Necessary Bar
tools, equipment
and utensils are
checked

LO2TAKE DRINK ORDERS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Product and Variety of Zoom/ Demonstration Demonstration
brand beverage Google (Face to face) (Face to face)
preferences are products and an Meeting
checked with the overview of Discussion
customer commonly
courteously requested
drinks

Selection of Tools and Zoom/ Demonstration Demonstration

drinks are politely equipment Google (Face to face) (Face to face)
recommended to specifications Meeting
customer in and uses Discussion
accordance with
enterprise policy
and procedures
Specific customer Hygienic Zoom/ Demonstration Demonstration
preferences are practices Google (Face to face) (Face to face)
identified in specific to bar Meeting
accordance with operations
orders taken Discussion
national/local
government
laws related to
service of
alcohol
Customer’s order Communication Zoom/ Demonstration Demonstration
are promptly skills Google (Face to face) (Face to face)
recapped in Meeting
accordance Discussion
enterprise service
standard policy

LO3 SERVE DRINKS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Ordered drinks Proper uses of Access to Demonstration Demonstration
are promptly and different bar workplace (Face to face) (Face to face)
courteously equipment and location
served, in tools
accordance with
customer
preferences,
using required
glassware and
garnishes

2. Alcoholic and Types, origins, Access to a Demonstration Demonstration

non-alcoholic nature and fully- (Face to face) (Face to face)
beverages are characteristics of equipped
served according the different
to customer bar
alcoholic
preferences including
beverages (wines,
spirits, beers, etc.)
current
industry
equipment

3. Waste and Types and Demonstration Demonstration

spillage are characteristics of Work (Face to face) (Face to face)
avoided non-alcoholic activities
beverages and its under
respective flavors industry-
realistic
conditions

4. Beverage Serving techniques Demonstration Demonstration

quality is for different types Access to (Face to face) (Face to face)
checked of beverages and different
during service Cocktails beverage
and products
corrections
are made if and service
necessary under
industry-
realistic
conditions

5. Beverage Bar operation Materials Demonstration Demonstration

and control procedures relevant to (Face to face) (Face to face)
serviceissues and POS system the
are reported
promptly to proposed
the activities
appropriate and tasks
person in
accordance
with industry
and/or
enterprise
policy
6. Drinks are Tools and Access on Demonstration Demonstration
served using equipment different (Face to face) (Face to face)
service tray, specifications and types of bar
where uses control forms
appropriate in
accordance
with
enterpriseproc
edures
7. Proper Safe work practices Access on Demonstration Demonstration
handling of and first aid different (Face to face) (Face to face)
glassware are regulations types of bar
observed at all control forms
times

8. Any Access on Demonstration Demonstration

unexpected different (Face to face) (Face to face)
situations are Communication types of bar
attended to skills control forms
promptly and
safely in
accordance with
industry
LO4 DEALS WITH CUSTOMERS AFFECTED WITH ALCOHOL
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Responsible Serving Access to Self-paced Observation
service of alcohol techniques for workplace instruction on the proper
is practiced in different types location set up of the
accordance with of beverages
relevant bar including
and Cocktails
legislations and classification
licensing of alcoholic
requirements beverages,
glasses and
proper service
of beverage

2. Behavioral Tools and Access to a Modular Demonstration

warning signs of equipment fully-equipped on the
intoxication are specifications bar including classification
identified, and uses
recognized and current of beverage
monitored industry and
equipment preparation of
garnish
presentations

3. Intoxicated Hygienic Work Discussion

persons are dealt practices activities Written and/or
with courteously specific to bar under oral questions
and promptly in operations industry- on general
accordance with national/local
the enterprise realistic knowledge on
government
service policy and conditions beverage
laws related to
guidelines service of
products,
alcohol material and
appropriate
characteristics
and service
procedures

4. Intoxicated Showmanship Access to Lecture Third-party

customers are skills different report from the
refused service of beverage supervisor
alcoholic
beverage in a products and and/or
diplomatic and service under competent
suitable manner industry- employer’s
realistic representative
conditions on the
candidate's
actual work
performance

5. Where Communication Materials Demonstration Portfolio of

practicable, skills relevant to relevant
appropriate food the proposed subjects
and non-alcoholic
beverages are activities and attended
offered to tasks
intoxicated
persons
6. Intoxicated Opening and Access o Role Playing Demonstration
customer serving different types (Face to face)
misdemeanor are beverage of bar control
recorded in techniques forms
appropriate
record book for
future guest
service reference

LO5 MAINTAIN PROPER BAR OPERATION CONTROL PROCEDURES

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Opening and Bar operation Access to Self-paced Observation
ending inventory control workplace instruction on the proper
are performed procedures and location set up of the
according to POS system bar including
enterprise
classification
prescribed form
and operating
of alcoholic
procedures beverages,
glasses and
proper service
of beverage

Order slip are Tools and Access to a Modular Demonstration

checked and equipment fully-equipped on the
taken according specifications bar including classification
to enterprise and uses current of beverage
operating policy
industry and
equipment preparation of
garnish
presentations

POS system Bar operation Work Written and/or

procedures are control activities oral questions
observed procedures and under Discussion on general
according to POS system industry- knowledge on
enterprise
realistic beverage
standard policy,
when necessary
conditions products,
material and
appropriate
characteristics
and service
procedures

Order count are Communication Access to Third-party

recorded in skills different report from
accordance with beverage Lecture the supervisor
the enterprise
standard form products and and/or
and policy service under competent
industry- employer’s
realistic representative
conditions on the
candidate's
actual work
performance

Appropriate Preparation and Materials Demonstration

control system service relevant to the Portfolio of
forms are used, techniques proposed relevant
when necessary activities and subjects
tasks attended

Proper par stock Access o Demonstration Demonstration

level is Time different types (Face to face) (Face to face)
maintained at all management of bar control
time forms
Replenishment of Opening and Demonstration Demonstration
consumed items serving (Face to face) (Face to face)
is performed. beverage
techniques

LO6 CLOSE/TURN OVER BAR OPERATIONS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Beverage Variety of Access to Self-paced Observation
display are kept beverage workplace instruction on the proper
and set up of products and an location set up of the
bar area are overview of bar including
commonly
removed and classification
requested
cleaned in drinks
of alcoholic
accordance with beverages,
industry and/or glasses and
enterprise proper service
procedures of beverage
Leftover Tools and Access to a Modular Demonstration
garnishes suitable equipment fully-equipped on the
for next-day specifications bar including classification
operations are and uses current of beverage
hygienically
industry and
stored at
recommended
equipment preparation of
temperature garnish
presentations

Materials, tools Safe work Work Lecture Written and/or

and glasses are practices and activities oral questions
properly kept in first aid under on general
suitable regulations industry- knowledge on
cabinets realistic beverage
conditions products,
material and
appropriate
characteristics
and service
procedures

Stocks are Communication Access to Demonstration Third-party

checked and skills different report from
replenished in beverage the supervisor
accordance with products and and/or
industry and/or service under competent
enterprise industry- employer’s
procedures realistic representative
conditions on the
candidate's
actual work
performance

When Communication Materials Portfolio of

appropriate, skills relevant to the relevant
equipment are proposed subjects
shut down in activities and attended
accordance with tasks
enterprise safety
procedures and
manufacturer’s
instructions
Bar set up and Preparation and Materials Demonstration Demonstration
stocks are service relevant to the (Face to face) (Face to face)
maintained for techniques proposed
the next shift of activities and
tasks
service,
ensuring
equipment and
glasses are in
the correct
place, whenever
necessary

Turnover of bar Showmanship Access Demonstration Demonstration

operations to skills different types (Face to face) (Face to face)
the next shift is of bar control
done in forms
accordance with
enterprise
procedure
 Bar service Opening and Materials Demonstration Demonstration
concerns and serving relevant to the (Face to face) (Face to face)
issues are beverage proposed
properly recorded techniques activities and
in the enterprise tasks
communication
logbook for
information and
appropriate action

Unit of Competency :Prepare and Mix Cocktails and Non-

Module Title
Module Descriptor
Nominal Duration
Alcoholic Concoctions
: Preparing And Mixing Cocktails and Non-
Alcoholic Concoctions
: The module deals with the knowledge and skills
required to prepare and mix different types of cocktails
and 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.
: 80 hours

Summary of Learning Outcomes:

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 and equipment and machineries
formixing cocktails and non-alcoholic concoctions

Details of Learning Outcomes

LO1 PREPARE AND MIX A RANGE OF COCKTAILS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Classification of Types and Access to Self-paced Observation
alcoholic characteristic workplace instruction shall be done
beverages are s of non- location on the proper
determined alcoholic classification of
according to beverages alcoholic
ingredients used, beverages and
and its
process and
respective glasses; proper
characteristics
flavors mixing
procedures on
several
 cocktails and
the uses and
maintenance of
different bar
tools and
equipment

Non-alcoholic Portion and Access to Modular Demonstration

beveragesand control relevant tools, of skills on
mixersused as equipment/utensi mixing different
modifiers are ls and glassware (in quantity)
identified in international
accordance with cocktails in a
the flavoring
prescribed
ingredients and
timeframe;
process forms
utilizing
systematic
liquor pouring
and proper bar
measurement;
mixing of non-
alcoholic
concoction
showmanship
skill techniques
Different types of Workplace Standards that Lecture Written or oral
bar tools and safety would allow the questions on
equipmentare environment candidate to beverage
identified and used demonstrate and products, their
in accordance with apply knowledge characteristics
manufacturer’s of specific and materials
manual and
cocktail recipes used in
instruction
and non- preparing and
alcoholic serving
concoction beverages

Different types of Safe/Territory Access to Demonstration Third-party

glassesare Act related to different report on some
identified and alcohol beverage relevant criteria
handled in service products and from the
accordance with service under supervisor
enterprise industry-realistic and/or
standard and
conditions competent
sanitary practices
employer’s
representative
on the
candidate's
actual work
performance

Ice supplies are Communicati Access to Film viewing Portfolio of

prepared and used on skills different relevant
according to beverage subjects being
hygiene and products and attended
sanitary practices service under
industry-realistic
conditions
Appropriate mixing Proper Materials Demonstration
methods and preparation relevant to the of skills on
proceduresare and mixing proposed mixing different
applied based on procedures activities and (in quantity)
international tasks international
standards cocktails in a
prescribed
timeframe;
utilizing
systematic
liquor pouring
and proper bar
measurement;
mixing of non-
alcoholic
concoction
showmanship
skill techniques
Necessary Presentation Standards that Self-paced Observation
garnish, edible and methods for would allow the instruction shall be done
non-edible fruits different candidate to on the proper
and vegetables cocktails demonstrate and classification of
are prepared and apply knowledge alcoholic
used based on of specific beverages and
cocktail
cocktail recipes glasses; proper
presentation
and non- mixing
alcoholic procedures on
concoction several
cocktails and
the uses and
maintenance of
different bar
tools and
equipment

Different Garnish Access to Modular Written or oral

categories of preparation different questions on
cocktailsare creativity beverage beverage
identified products and products, their
according to service under characteristics
international industry-realistic and materials
standard
conditions used in
preparing and
serving
beverages
Cocktail recipes Showmanshi Access to Lecture Demonstration
are mixed using p skills relevant tools, of skills on
appropriate equipment/utensi mixing different
method and ls and glassware (in quantity)
established international
international cocktails in a
standard within the prescribed
required time timeframe;
frame and utilizing
customer
systematic
reference
liquor pouring
and proper bar
measurement;
mixing of non-
alcoholic
concoction
showmanship
skill techniques
Specialty drink Proper Access to Written or oral
concoction are preparation different questions on
prepared and and mixing beverage Demonstration beverage
mixed in procedures products and products, their
accordance with service under characteristics
industry and/or industry-realistic and materials
enterprise recipe
conditions used in
and service
preparing and
procedure
serving
beverages
Appropriate Safe work Standards that Observation
product substitutes practices and would allow the shall be done
for out of stock first aid candidate to on the proper
liquor ingredients regulations demonstrate and Film viewing classification of
are utilized based apply knowledge alcoholic
on appropriate of specific beverages and
product standard cocktail recipes
glasses; proper
and non-
mixing
alcoholic
concoction procedures on
several
cocktails and
the uses and
maintenance of
different bar
tools and
equipment
Broken and chip Garnish Materials Self-paced Demonstration
glasses are preparation relevant to the instruction of skills on
identified and creativity proposed mixing different
removed activities and (in quantity)
tasks international
cocktails in a
prescribed
timeframe;
utilizing
systematic
liquor pouring
and proper bar
measurement;
 mixing of non-
alcoholic
concoction
showmanship
skill techniques
Occupational Safe/Territory Standards that Modular Third-party
health and sanitary Act related to would allow the report on some
practices in mixing alcohol candidate to relevant criteria
cocktails are service demonstrate and from the
observed apply knowledge supervisor
according to of specific and/or
enterprise
cocktail recipes competent
standard
and non- employer’s
procedures
alcoholic representative
concoction on the
candidate's
actual work
performance
Safety practices in Safe work Access to Lecture Portfolio of
using mechanical practices and relevant tools, relevant
equipment are first aid equipment/utensi subjects being
observed regulations ls and glassware attended
according to
manufacturer’s
guidelines

LO2 PREPARE AND MIX A VARIETY OF NON-ALCOHOLIC CONCOCTIONS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Non-alcoholic Types, origins, Access to Self-paced Observation
beverages are nature and workplace location instruction shall be done
identified in characteristics on the proper
accordance with of different classification of
industry alcoholic alcoholic
standard beverages beverages and
classification (wines, spirits, glasses; proper
beers, etc) mixing
procedures on
several
cocktails and
the uses and
maintenance of
different bar
tools and
equipment
Modifiers in Portion and Access to relevant Modular Demonstration
flavored syrups control tools, of skills on
and other forms equipment/utensil mixing different
are identified in s and glassware (in quantity)
accordance with international
ingredients used cocktails in a
and process prescribed
timeframe;
utilizing
systematic
liquor pouring
and proper bar
measurement;
mixing of non-
alcoholic
concoction
showman-ship
skill techniques

Edible fruits and Safe work Standards that Lecture Written or oral
vegetables used practices and would allow the questions on
in mixing non- first aid candidate to beverage
alcoholic regulations demonstrate and products, their
cocktails are apply knowledge characteristics
determined and of specific cock- and materials
prepared tail recipes and used in pre-
according to non-alcoholic paring and
enterprise concoction serving
standards beverages
Ingredients, Safe/Territory Materials relevant Demonstration Third-party
equipment and Act related to to the proposed report on some
tools are pre- alcohol service activities and relevant criteria
pared prior to tasks from the
service supervisor
and/or
competent
employer’s
representative
 on the
candidate's
actual work
performance
Appropriate Communication Access to different Film viewing Demonstration
name and style skills beverage products (Face to face)
of non-alcoholic and service under
drinks are industry-realistic
properly conditions
identified
according to
customer re-
quest
Correct Proper Standards that Demonstration Demonstration
ingredients are preparation and would allow the (Face to face)
selected and mixing candidate to
mixed in procedures demonstrate and
accordance with apply knowledge
enterprise of specific cock-
service practice tail recipes and
non-alcoholic
concoction
Drinks are Presentation Access to dif- Modular Demonstration
prepared methods for ferent beverage (Face to face)
appropriately in different products and
accordance with cocktails service under
standard recipe industry-realistic
and required conditions
time frame
Correct glasses Garnish Access to relevant Lecture Demonstration
and garnish are preparation tools, (Face to face)
used attractively creativity equipment/utensil
where s and glassware
appropriate
Occupational Showmanship Standards that Lecture Demonstration
health and skills would allow the (Face to face)
sanitary candidate to
practices are demonstrate and
observed in apply knowledge
mixing drinks of specific cock-
according to tail recipes and
enterprise non-alcoholic
operating concoction
procedures
Safety practices Time Standards that Demonstration Demonstration
in using Management would allow the (Face to face)
mechanical candidate to
equipment are Opening and demonstrate and
observed ac- serving apply knowledge
cording to beverage of specific cock-
manufacturers techniques tail recipes and
guidelines non-alcoholic
concoction
Unit of Competency : Provide Basic Wine Service
Module Title : Providing Basic Wine Service
Module Descriptor : 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 : 80 hours

Summary of Learning Outcomes:

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

Details of Learning Outcomes

LO1 EXPLAIN DIFFERENT TYPES OF WINES TO CUSTOMER

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Structure, history, Standards Self-paced Direct
Wine list is health benefits that would instruction observation of
presented to and trends related allow the candidate
customer in to wines candidate to providing advice
accordance with demonstrate to customers or
industry and/or and apply colleagues on
enterprise knowledge on wine and its
established wine to meet proper serving
service the procedures
procedures. establishment
service
procedures
Appropriate . Different wine Access to a Modular Oral and written
wine types, types and their wide range of questioning to
names, styles wines and to assess on the
characteristic, information of general
origin and or wines knowledge of
regions are wine
explained to
guest
Proper wine White wine Access to Lecture Demonstration
making process processes e.g. suit-able of wine
and storage are Fermentation facilities presentation
explained to without skins complete with and the proper
customer, when Additional the required opening and
necessary clarification equipment , serving of wine
process before tools, storage using the
and after system for necessary
fermentation wine service accessories to
process, pressing, service
malolactic
fermentation, oak
usage, etc.

Appropriate Impact of the wine Access to a Demonstration Review of

wine labels and production wide range of portfolio of
terminologies techniques to the wines and to evidence on
are properly style and taste of information of relevant
interpreted wine Key wines subjects
structural attended and
components of third party work-
wine including place reports of
a. Alcohol on-the-job
b. Tannin performance by
c. Acid candidate
d. Sugar
e. Fruit flavor
Customers are Guidelines for Access to a Film viewing Demonstration
assisted in successful wine wide range of (Face to face)
selecting wine and food matching wines and to
according to including: information of
his/her taste. a. Commonly wines
known food and
wine Marriages
b. Using wine in
cooking
c. Interaction of
primary flavors of
food
and wine
d. Wines for
seasons and
social occasions
LO2 RECOMMEND APPROPRIATE WINE AND FOOD COMBINATIONS TO
CUSTOMERS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Compatible wine Structure, Standards that Self-paced Direct
and food history, health would allow the instruction observation of
combinations benefits and candidate to candidate
are trends related to demonstrate providing advice
recommended wines and apply to customers or
based on knowledge on colleagues on
customer's wine to meet the wine and its
preferences establishment proper serving
service procedures
procedures
Appropriate Characteristic of Access to a Lecture Oral and written
wine for special wines including: wide range of questioning to
occasions are a. Different wines and to assess on the
recommended wine types and information of general
based on their styles wines knowledge of
customer's b. Different wine
needs production
methods
c. Label
terminology and
interpretation
d. Wine
producing
countries and
regional
variations
e. Principal
grape varieties
used in the
production of
different wine
types
f. Applicable
wine
classifications
that govern
production in the
old and new
 world wine
countries
Special/featured Variations in Access to suit- Demonstration Demonstration
wines of the wine production able facilities of wine
month are techniques complete with presentation
recommended impregnation the required and the proper
in accordance equipment , opening and
with enterprise tools, storage serving of wine
policy system for wine using the
service necessary
accessories to
service

LO3 PREPARE WINE, GLASSES AND ACCESSORIES FOR SERVICE

 Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Necessary order Structure, Standards that Self-paced Direct
slip is prepared history, health would allow the instruction observation of
ac-cording to benefits and candidate to candidate
establishment's trends related to demonstrate providing advice
procedures wines and apply to customers or
knowledge on colleagues on
wine to meet the wine and its
establishment proper serving
service procedures
procedures
Wine is carefully Different Access to a Modular Oral and written
taken out from production wide range of questioning to
the methods wines and to assess on the
cellar/storage information of general
wines knowledge of
wine
Wine is Variations in Access to suit- Lecture Demonstration
presented to the wine production able facilities of wine
customer techniques complete with presentation
according to the required and the proper
established equipment , opening and
industry wine tools, storage serving of wine
service system for wine using the
procedures service necessary
accessories to
service
Appropriate Impact of the Access to suit- Demonstration Demonstration
glassware is set wine production able facilities of wine
up according to techniques to complete with presentation
established the style and the required and the proper
industry service taste of wine equipment , opening and
and hygienic Key structural tools, storage serving of wine
practices components of system for wine using the
wine including service necessary
a. Alcohol accessories to
b. Tannin service
c. Acid
d. Sugar
e. Fruit flavor

Appropriate Guidelines for Access to suit- Film viewing Review of

wine service successful wine able facilities portfolio of
accessories are and food complete with evidence on
prepared matching the required relevant
including: equipment , subjects
a. Commonly tools, storage attended and
known food and system for wine third party work-
wine Marriages service place reports of
b. Using wine on-the-job
in cooking performance by
c. Interaction candidate
of primary
 flavors of food
and wine
d. Wines for
seasons and
social occasions

LO5 CHECK WINE FOR FAULTS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Cork is Structure, Standards that Self-paced Direct
inspected for history, health would allow the instruction observation of
any faults benefits and candidate to candidate
trends related to demonstrate providing advice
wines and apply to customers or
knowledge on colleagues on
wine to meet the wine and its
establishment proper serving
service procedures
procedures
Wine is Applicable wine Access to a Modular Oral and written
examined for classifications wide range of questioning to
clarity and that govern wines and to assess on the
limpidity production in the information of general
old and new wines knowledge of
world wine wine
countries
Wine is smelled Aromatized wine Access to Lecture Demonstration
for any possible e.g. addition of suitable facilities of wine
fault aromatic herbs complete with presentation
and spices e.g. the required and the proper
Sweet/Dry equipment , opening and
Vermouth, tools, storage serving of wine
Bitter, Anise system for wine using the
service necessary
accessories to
service
Sensory Impact of the Access to suit- Demonstration Review of
evaluation of wine production able facilities portfolio of
wine is techniques to complete with evidence on
performed, if the style and the required relevant sub-
necessary taste of wine equipment , jects attended
Key structural tools, storage and third party
components of system for wine work-place
wine including service reports of on-
a. Alcohol the-job
b. Tannin performance by
c. Acid candidate
d. Sugar
e. Fruit flavor

Small amount of Factors affecting Access to suit- Film viewing Demonstration

wine is tasted to the style and able facilities of wine
identify other quality of wine complete with presentation
fault the required and the proper
equipment , opening and
tools, storage serving of wine
system for wine using the
service necessary
accessories to
service
Basic faults of Requirements of Access to suit- Role Play Demonstration
wine are the applicable able facilities of wine
recognized and laws related to complete with presentation
reported responsible the required and the proper
service of equipment , opening and
alcohol. tools, storage serving of wine
system for wine using the
service necessary
accessories to
service

Elective Competencies: 112 hours

Unit of Competency : Prepare Espresso
Modules 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.
Nominal Duration: 40 hours

Summary of Learning Outcomes:

LO1. Set up and prepare machine and equipment
LO2. Dose and Tamp Coffee
LO3 Extract espresso

Details of Learning Outcomes:

LO1 SET UP AND PREPARE MACHINE AND EQUIPMENT

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Cups are pre- Types of Commercial Lecture/ Written and/or oral
heated in coffee grind espresso discussion questions to test
accordance machine candidate’s knowledge
with enterprise on coffee beans, types
standards. of grind, espresso ex-
traction etc
Port filter is Types of Practical/Demonstration
wiped clean commerciall Institutional Demonstration on extracting a perfect
and dry before y viable coffee shot of espresso.
dosing. coffee grinder
beans
Grind of coffee Roast levels Coffee Hands-on Demonstration (Face to
is checked. beans face)
Enough coffee Espresso Coffee bar Demonstration (Face to
is ground for extraction tools and Video viewing face)
the shot of supplies
espresso (tamper,
brush etc.)
Drip tray is Parts of an Coffee bar Demonstration (Face to
cleaned and espresso tools and Picture/photos/ face)
dried. supplies drawings
(tamper,
brush etc.)
Rags are Dosing and Demonstration (Face to
prepared and tamping face)
used properly

LO2 DOSE AND TAMP COFFEE

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
The Types of Commercial Lecture/ Written and/or oral
appropriate coffee espresso discussion questions to test
amount of grind machine candidate’s
ground coffee knowledge on coffee
is dosed in the beans, types of grind,
port filter. espresso ex-traction
etc.
Appropriate Demonstration Demonstration Practical/
amount of Types of Demonstration on
pressure is commercial extracting a perfect
applied to ly viable shot of espresso.
tamp the coffee
ground beans beans
Ground coffee Hands-on Demonstration (Face
is tamped Roast Hands-on to face)
evenly. levels

Port filter Demonstration (Face

sides and Espresso to face)
spouts are extraction Video viewing Video viewing
wiped and
cleaned
before
inserting to
the brew head
Spillage and Picture/photos/ Demonstration (Face
wastage of Dosing and Picture/photos/ drawings to face)
ground beans tamping drawings
are minimized
during dosing
and grinding.

Unit of Competency: Texture Milk

Modules 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.
Nominal Duration: 22 hours

Summary of Learning Outcomes:

LO1. Prepare milk and equipment
LO2. Foam milk
LO3 Steam milk

Details of Learning Outcomes:

LO1 PREPARE MILK AND EQUIPMENT

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Milk is chilled Milk types and Commercial Lecture/ Written and/or oral
in accordance Chemistry of espresso discussion questions to test
to appropriate milk machine candidate’s
temperature. knowledge on the
step by step
procedure of
steaming milk;
chemistry or
composition of milk;
its effect on the
texture and
sweetness of the
steamed milk etc.

Adequate Espresso Demonstration

amount of milk machine parts Institutional (Face to face)
is measured coffee grinder Demonstration
according to
the kind of
drink to be pre-
pared.
Correct Coffee beans Hands-on/ Practical/
(size of ) Milk based Practice sessions Demonstration on
steaming coffee steaming milk
pitcher is beverages
selected in
accordance
with enterprise
standards
Steaming Coffee bar Demonstration
pitcher is Milk texturing tools and Video viewing (Face to face)
chilled in and steaming supplies
accordance to (tamper,
appropriate steaming
temperature. pitcher etc.)
Steam wand is Milk Picture/photos/ Demonstration
flushed to Milk texturing drawings (Face to face)
remove and steaming
condensed
water.
Steam wand is Chiller/ref or Picture/photos/ Demonstration
wiped before Milk texturing ice box with drawings (Face to face)
steaming and steaming ice
Rags for the Picture/photos/ Demonstration
steam wand Milk texturing drawings (Face to face)
are kept clean and steaming
and moist

LO2 FOAM MILK

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Steam wand is Milk types Commercial Lecture/ Written and/or oral
positioned at and espresso discussion questions to test
the right depth Chemistry of machine candidate’s
of the milk. milk knowledge on the
step by step
procedure of
steaming milk;
chemistry or
composition of milk;
its effect on the
texture and
sweetness of the
steamed milk etc.
Full steam is Espresso ma- Institutional Practical/
applied when chine parts coffee grinder Demonstration Demonstration on
introducing air steaming milk
into the milk.
The sound of air Hands-on/ Demonstration
being drawn Milk based Coffee beans Practice sessions (Face to face)
into the milk is coffee
judged/evaluate beverages
d thru the
hissing sound.
Milk is stretched Coffee bar Video viewing Demonstration
ac-cording to Milk texturing tools and (Face to face)
the desired and steaming supplies
volume of foam. (tamper,
steaming
pitcher etc.)
Milk is Milk Milk Demonstration
converted into conversion Picture/photos/ (Face to face)
micro foam. Chiller/ref or drawings
ice box with
ice

LO3 STEAM MILK

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Steam wand is Milk types Commercial Written and/or oral
angled as and espresso Lecture/ questions to test
appropriate to Chemistry of machine discussion candidate’s knowledge
create a whirl- milk on the step by step
pool effect. procedure of steaming
milk; chemistry or
composition of milk; its
 effect on the texture
and sweetness of the
steamed milk etc.
Milk is spun to Espresso Institutional Practical/Demonstration
achieve the machine coffee grinder Demonstration on steaming milk
desired parts
consistency.
Milk is Milk based Hands-on/ Demonstration (Face to
steamed at the coffee Coffee beans Practice face)
ideal beverages sessions
temperature
for immediate
consumption.
Steam wand is Coffee bar Video viewing Demonstration (Face to
shut off some Milk texturing tools and face)
degrees and steaming supplies
before the (tamper,
desired steaming
temperature pitcher etc.)
Steam wand is Milk Picture/photos/ Demonstration (Face to
flushed and Milk texturing drawings face)
wiped after and steaming
steaming.
Big bubbles Demonstration (Face to
are removed Milk texturing Chiller/ref or face)
by swirling and and steaming ice box with
knocking the ice
pitcher on the
counter.

Unit of Competency: Prepare and Serve Coffee Beverages

Module Title : Preparing and Serving Coffee Beverages
Practices
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.
Nominal Duration: 50 hours
Summary of Learning Outcomes:
LO1. Take orders of guests
LO2. Prepare espresso-based beverages
LO3 Prepare and serve brewed coffee

Details of Learning Outcomes:

LO1 TAKE ORDERS OF GUESTS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Orders are taken Coffee Commercial Lecture/ Written and/or oral
and verified with growing espresso discussion questions to test
guests or dining countries machine candidate’s
service crew. knowledge on
espresso and
espresso based
beverages; brewing
methods
Recommendations Coffee Institutional Practical/
are offered to the varieties coffee grinder Demonstration Demonstration on
guest on selection of preparing the basic
coffee beverages. espresso-based
beverages and
brewing coffee
using the different
brewing methods
General information Basic Coffee beans Hands-on/ Demonstration
about the coffee espresso Practice sessions (Face to face)
beans are provided beverages
to guests
Mise-en-place for Extracting Coffee bar Video viewing Demonstration
coffee service is espresso tools and (Face to face)
completed according supplies Picture/photos/
to establishment’s Brewing drawings
standards and coffee
procedures. Milk

LO2 PREPARE ESPRESSO-BASED BEVERAGES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
Hot and cold Coffee Commercial Lecture/ Written and/or oral
espresso-based growing espresso discussion questions to test
beverages are countries machine candidate’s
prepared ac-cording knowledge on
to standard recipes espresso and
of the espresso based
establishments beverages; brewing
 methods
Only good/perfect Coffee Institutional Demonstration Practical/
shots of espresso varieties coffee grinder Demonstration on
are served or used preparing the basic
in the beverages. Coffee beans espresso-based
beverages and
brewing coffee
using the different
brewing methods
Appropriate Basic Coffee bar Hands-on/ Demonstration
cups/glasses and espresso tools and Practice sessions (Face to face)
accessories are beverages supplies
selected according Video viewing
to the beverage Milk
ordered.
Espresso beverages Brewing Brewing Demonstration
are served methods equipment Picture/photos/ (Face to face)
immediately. drawings
Extracting
espresso

Brewing
coffee