Royal British College, Inc.

Brgy. Marawoy, Lipa City, Batangas

Email: rbccollege07@yahoo.com/royalbctesda@gmail.com

INSTITUTIONAL ASSESSMENT TOOL

EVIDENCE PLAN
QUALIFICATION: BARTENDING NC II
Name of Candidate:
Title of Assessment TEXTURE MILK
Units of competency 1.Prepare milk and equipment
covered 2.Foam milk
3.Steam milk

Demonstratio

Examination
Observation

Observation

Questioning
Ways in which evidence will be collected:
[tick the column]

Portfolio
Written
n with
with
The evidence must show that the candidate …
 1.1Chill milk in accordance to appropriate temperature.

 1.2Measure an adequate amount of milk according to the kind of drink to be

prepared.
 1.3Select the correct (size of ) steaming pitcher in accordance with enterprise
standards
 1.4Chill steaming pitcher in accordance to appropriate temperature.

 1.5Flush steam wand to remove condensed water.

 1.6Wipe steam wand before steaming.

 1.7Keep rags for the steam wand clean and moist

 2.1Position steam wand at the right depth of the milk.

 2.2Apply full steam when introducing air into the milk.

 2.3t Judge/Evaluate the sound of air being drawn into the milk thru the hissing
sound.
 2.4Milk is stretched according to the desired volume of foam.

 2.5Convert milk into microfoam.

 Angle steam wand as appropriate to create a whirlpool effect.

 Spin milk to achieve the desired consistency.

 Steam milk at the ideal temperature for immediate consumption.

 Shut off the team wand some 5 degrees before the desired temperature.

 Steam wand is flushed and wiped after steaming.

 Remove big bubbles by swirling and knocking the pitcher on the counter.

I declare that all evidences presented are my own work and accurately represent my abilities

Candidate signature: Date:

NOTE: *Critical aspects of competency