Name: Marianne Diana C.

Braga
Qualification: Bartending NC II

Training Plan

Facilities/ Date
Trainees’ Training Training Mode of Assessment
Staff Tools and Venue and
Requirements Activity/Task Training Method
Equipment Time
1. Search for Coordinator for
prospective Academe-
industry partners Industry  Pens/Pencils
2. Send proposal Linkages  Papers
letters (follow-up  Printers
and visitation) (Department
 Computer
3. Set an Head)
Appointment for unit
Presentation Department  Internet
4. Presentation Secretary
5. Conduct Site
Visit for Work-
Based Training Industry
Plan Supervisor
6. Finalize the
Training Plan and
Memorandum of
Agreement (MOA)
or Memorandum
of Understanding
 (MOU)
7. Present the
training Plan and
MOA/MOU for
approval
8. Placement of
the trainees in
the industry
9. Coordination
and Monitoring
10. Work-based
training
Evaluation

Core 1
CLEAN BAR AREAS
LO1 Clean bar and 1.1 Bar surfaces and Internship Training  Rugs San Antonio Observation with Oct. 23 –
equipment equipment are coordinator, Resort/ F&B Oral Questioning Oct. 28,
cleaned in
 Liquid detergents Department 2014
Industry
accordance with  Mop with head
supervisor (San from
industry standard  Hand towels
and hygiene Antonio Resort 8am to
regulations and trainer  Waste 5pm
dump
1.2 Equipment is
operated in  Broom
accordance with 
manufacturer’s Scrubbing pad
manual and
instructions  Chillers
1.3 Condition of  Ice bin
 utensils and 
glassware is Refrigeration
checked for dirt and equipment
damages
 Bar tools
1.4 Broken, cracked
items and other  Glasses
waste are safety  Beverage
disposed in dispenser
accordance with
environmental
considerations
1.5 Reports are
prepared in
accordance with
establishments
policy procedures
1.6 “Closing up”
procedures of
glassware and
other equipment
are accomplished
based on
establishment
standards
LO2 Clean and maintain 1.1 Identified public Internship Training  Cleaning San Antonio Observation with Oct. 29 –
public areas areas are promptly coordinator, detergent Resort/F&B Oral Questioning Nov 7,
cleaned and maintained Department 2014
Industry  Mop with
in accordance with
supervisor head from
establishment standards
 Hand towel 8am to
1.2 Empty and unwanted (San Antonio 5pm
glasses are removed on a Resort)and  Broom
regular basis with
 minimum disruption to trainer  Scrubbing
customers pads
1.3 Tables are cleaned  Waste
hygienically in dump
accordance with
establishment 
requirements and
standards
1.4 Customer service is
enhanced thru courteous
interaction with
customers

CORE2
OPERATE BAR
LO1 Prepare bar for 1.1. Bar display and Internship Training  Different San Observation with Nov 19 –
service work area are set coordinator, alcoholic and non- Antonio Oral Questioning Nov 22,
up in accordance alcoholic beverages Resort/F& 2013
Industry
with  Different B
supervisor (San Departme from
establishment types of glasses
requirements Antonio nt 8am to
 Fresh fruits
and bar service Resort)and 5pm
and vegetables for
style trainer garnishes
1.2. Bar products and  Different bar
materials are tools
checked and re-  Blender
stoked in
 Stirrers
accordance with
establishment  Coasters,
policy and  Bending
procedures. Straws
 1.3. All items are  Fruit pics
stored in  Ice cubes
accordance with  Crushed Ice
established
 Cleaning
storing
detergent
procedures and
techniques  Hand towel
 Wash sink
1.4. Suitable kinds of
decorations,  Ice bin
coasters, edible  Coffee and
and non-edible Whip cream
garnishes are  Rubber
prepared in matting
accordance with  Drain board
establishment  Bar towels
requirements
 Cocktail tray
 Ashtrays
 Cocktail
menu
LO2 Take drink orders Internship Training San Observation with Nov 10 –
2.1. Product and
brand coordinator, . Notepad Antonio/F Oral Questioning Nov 12,
preferences are  Pen &B 2014
Industry
checked with the Departme
supervisor (San  Drinks list
customer nt from
courteously Antonio Resort 8am to
(and trainer 5pm
2.2. Selection of
drinks are
politely
recommended to
customers,
whenever
 necessary in
accordance with
establishment
policy and
procedures
2.3. Specific customer
preferences are
identified in
accordance with
orders taken
LO3 Serve drinks 3.1. Ordered drinks Internship Training  Consumables San Observation with Nov 20 –
are promptly and coordinator,  Tray Antonio Oral Questioning Nov 21,
courteously Resort/F& 2014
Industry  Order drinks
served in B
supervisor Departme from
accordance with
customer nt 8am to
(San Antonio 5pm
preferences using
required
Resort)and
glassware and trainer
garnishes
3.2. Alcoholic and
non-alcoholic
beverages are
served according
to customer
preferences.
3.3 Waste and
spillage are minimized
3.4 Beverage quality
is checked during service
and corrections are made
if necessary
 3.5 Beverage quality
issues are reported
promptly to the
appropriate person in
accordance with
establishment policy
3.6 Tray service is
provided where
appropriate in
accordance with
establishment
procedures
3.7 Any unexpected
situations are attended
to promptly and safely in
accordance with
establishment policy

1.1 Responsible service

of alcohol is
practiced in
accordance with
relevant legislations
and licensing
requirements
1.2 Indicators of
intoxicated person
are identified
1.3 Behavioral warning
signs of intoxication
 are recognized and
monitored

1.4 Intoxicated persons

LO 4 Deals with are dealt with Internship Training
 First aid kit
customers affected courteously and coordinator, San Observation with Nov 27 –
promptly in  Apply OH&S Antonio Oral Questioning Nov 28,
with alcohol Industry
accordance with the Resort/F& 2014
supervisor
establishment B
service policy and Departme from
(San Antonio
guidelines nt 8am to
1.5 Intoxicated Resort)and 5pm
customers are trainer
refused service of
alcoholic beverage
in a diplomatic and
suitable manner
1.6 Where practicable,
appropriate food
and non-
alcoholic beverages
are offered to
intoxicated
LO 5 Close/turn 1.1 Beverage display and Internship Training  Consumables
over bar operations set up of bar area are coordinator, San Observation with Nov 27 –
ingredients
removed or Antonio Oral Questioning Nov 28,
dismantled and
Industry  Hand towel
Resort/F& 2014
cleaned in supervisor  Broom B
accordance with  Mop with head Departme from
establishment (San Antonio
 Dismantle tables nt 8am to
procedures Resort)and and chairs 5pm
1.2 Leftover garnishes trainer
suitable for next-day
operations are
hygienically stored at
recommended
temperature
1.3 Materials, tools and
glasses are properly
kept in suitable
cabinets
1.4 Stocks are checked
and replenished in
accordance with
establishment
procedures
1.5 When appropriate,
equipment are shut
down in accordance
with establishment
safety procedures
and manufacturer’s
instructions
1.6 Bar set up and stocks
 are maintained for
the next shift of
service, ensuring
equipment and
glasses are in the
correct place,
whenever necessary
1.7 Turnover of bar
operations to the
next shift is done in
accordance with
enterprise
procedures

CORE 3
PREPARE AND MIX COCKTAILS AND NON- ALCOHOLIC DRINKS

LO1 Prepare and mix a 1.1 Classification of Internship Training  Different alcoholic San Observation with Dec 2Dec
range of cocktails alcoholic beverages coordinator, and non-alcoholic Antonio Oral Questioning 4, 2014
are determined beverages Resort/F&
Industry
according to B from
ingredients used, supervisor  Different types of Departme 8am to
process and glasses nt 5pm
characteristics (San Antonio
 Fresh fruits and
1.2 Non-alcoholic Resort)and vegetables for
beverages used as trainer garnishes
mixers and
 modifiers are  Different bar tools
identified in
accordance with the  Blender
flavoring ingredients  Stirrers
and process forms
1.3 Different types of bar  Coasters
tools and  Straws
equipment are  Fruit picks
identified and used
in accordance with  Cleaning
manufacturer’s detergent
manual and  Hand towel
instruction
1.4 Different types of
 Wash sink
glasses are  Ice bin
identified and  Coffee and Whip
handled in cream
accordance with
establishment  Rubber matting
standard and  Drain board
sanitary practices
1.5 Ice supplies are
 Bar towels
prepared and used  Cocktail tray
according to  Ashtrays
hygiene and sanitary
practices  Cocktail menu
1.6 Appropriate mixing
methods and
procedures are
applied based on
international
standards
1.7 and vegetables
 Necessary garnish,
edible and non-
edible fruits are
prepared and used
based on cocktail
presentation
1.8 Different categories
of cocktails are
identified according
to international
standard
1.9 Cocktail recipes are
mixed using
appropriate method
and established
international
standard within the
required time frame
and customer
reference
1.10 Specialty drink
concoction are
prepared and
mixed in
accordance with
establishment
recipe and service
procedure
1.11 Appropriate product
substitutes for out
of stock liquor
ingredients are
utilized based on
 appropriate product
standard
1.12 Broken and chip
glasses are
identified and
removed
1.13 Occupational
health and sanitary
practices in mixing
cocktails are
observed according
to establishment
standard
procedures
1.14 Safety practices in
using mechanical
equipment are
observed
according to
manufacturers
guidelines

LO 2 Prepare and mix a 1.1 Non-alcoholic Internship Training  Consumable San Observation with Dec 5 –
variety of non-alcoholic beverages are coordinator, s ingredients Antonio Oral Questioning Dec 6,
identified in Resort/F& 2014
Industry  Order drinks
accordance with B
supervisor( Departme from
flavouring  Mixing tools
ingredients and nt 8am to
San Antonio  Garnishes 5pm
forms including
Resort and  Ice
coffees and teas
trainer  Stirrers
1.2 Edible fruits and
vegetables used in  Coaster
 mixing non-alcoholic  Straws
cocktails are
 Cocktail
determined and
picks
prepared according
to establishment
standards
1.3 Ingredients,
equipment and tools
are prepared prior to
service
1.4 Appropriate name
and style of non-
alcoholic drinks are
properly identified
according to
customer request
1.5 Correct ingredients
are selected and
mixed in accordance
with establishment
service practice
1.6 Drinks are prepared
appropriately in
accordance with
standard recipe and
required time frame
1.7 Correct glasses and
garnish are used
attractively where
appropriate
1.8 Occupational health
 and sanitary
practices are
observed in mixing
drinks according to
establishment
operating procedures
LO 3 Use, clean and 1.1 Bar tools are used Internship Training  Strainer San Observation with Dec 9 –
maintain bar tools, and cleaned coordinator, Antonio Oral Questioning Dec 11,
 Shaker Resort/F& 2014
equipment and immediately after Industry
machineries for mixing  Boston glass B
using in accordance supervisor(
cocktails and non- Departme from
with the  Bar spoon nt 8am to
alcoholic drinks establishment safety San Antonio  Blender 5pm
and sanitary Resort)and
procedures trainer

1.2 Equipment and

machineries are used
in accordance with
manufacturer’s
specifications and
hygiene/safety
requirements

1.3 Machineries and

equipment are
maintained in
accordance with
maintenance
schedule and
manufacturer’s
 specifications

1.4 Problems are

promptly identified,
reported to and
acted upon
immediately

CORE 4
PROVIDE WINE SERVICE
LO1 Explain different 1.1 Wine list is Internship Training San Antonio Observation Dec 16 –
types of wines to presented to coordinator,  Wine list Resort/F&B with Oral Dec 20,
customer customer in Department Questioning 2014
Industry Food menu
accordance with the
supervisor Red wine
enterprise from
established service White wine 8am to
procedures (San Antonio Sparkling wine 5pm
1.2 Appropriate wine Resort) and White wine
types, styles, origin trainer glasses
and or regions,
Champagne
viticulture (growing
of wine) and saucer
vignification (wine Champagne tulip
production) are Champagne flute
explained to guest Corkscrew
1.3 Appropriate wine Wine basket
labels and
Wine bucket with
terminologies are
properly interpreted stand
1.4 Customers are Dinner napkin
assisted in selecting Cork retriever
wine according to Wine tasting cup
his/her taste
 Cube ice
Table for four with
complete
dining set up

LO2 Recommend 1.1 Compatible wine and Internship Training  Menu list San Antonio Observation Dec 26 –
appropriate wine and food combinations coordinator, Wine list Resort/F&B with Oral Dec 31,
food combinations to are recommended Hand towel Department Questioning 2014
Industry
customers based on customer's
supervisor(San Notepad
preferences from
1.2 Appropriate wine for Antonio Resort) Pen 8am to
special occasions are and trainer Red wines 5pm
recommended based White wines
on customer's needs Sparkling wines
1.3 Special/featured
wines of the month
are recommended in
accordance with
enterprise policy
LO3 Prepare wine, 1.1 Necessary order slip Internship Training  Order wines San Antonio Observation Jan 6–Jan
glasses and accessories is prepared coordinator, Appropriate wine Resort/F&B with Oral 24, 2014
for service according to Industry glasses Department Questioning
from
establishment's supervisor Appropriate
8am to
procedures accessories 5pm
(San Antonio Tray
1.2 Wine is carefully Resort) and Side towel
taken out from the trainer
cellar/storage

1.3 Wine is presented to

the customer
according to
 established industry
wine service
procedures

1.4 Appropriate
glassware is set up
according to
established industry
service and hygienic
Corkscrew
practices
Order wine
1.5 Appropriate wine Side towel
service accessories Wine bucket with
are prepared stand
Wine basket
Wine glasses

1.1 Customer is queried

San Antonio Observation Feb. 6–
as when to open the Internship Training
LO4 Open and serve wine wine Resort/F&B with Oral Feb.14,
coordinator, Department Questioning 2015
1.2 Wine bottle is
opened according to
Industry
industry standard supervisor from
opening procedures 8am to
1.3 Small amount of (San Antonio 5pm
wine is poured to the Resort) and
glass for guest’s trainer
tasting and approval
1.4 Sensory evaluation of
wine is performed, if
 necessary
1.5 Faulty wine is
replaced with new
one should the guest
disapproved its taste
1.6 Wine is served to the
guest according to
established industry
service procedures
1.7 Customers' glass is
refilled, when
necessary
1.8 Additional wine
order is inquired
politely from the
host, when needed
1.9 Used and empty
glasses are cleared
according to sanitary
and safety
procedures

LO5 Check wine for 1.1 Cork is inspected for Internship Training  Cup for tasting San Antonio Observation Feb. 18–
faults any faults coordinator, wine fault Resort/F&B with Oral Feb. 19,
1.2 Wine is examined for Department Questioning 2015
Industry
clarity and limpidity
1.3 Wine is smelled for supervisor from
any possible fault 8am to
1.4 Small amount of (San Antonio 5pm
wine is tasted to Resort) and
identify other fault trainer
1.5 Basic faults of wine
 are recognized and
reported

Prepared by: Reviewed and Verified by:

Anthony B. Anoche, MM-HM Dr. Josephine O. Morines

INSTRUCTOR DEAN, CBMA

Approved by:

VERY REV. MSGR. POLICARPIO JOHN A. LUZA, PC, Ph., D.

Rector