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 PROVIDE BASIC WINE SERVICE
Units of competency 1. Explain different types of wines to customer
covered 2.Recommend appropriate wine and food combinations to customers
3.Prepare wine, glasses and accessories for service
4.Open and serve wine
5.Check wine for faults
Ways in which evidence will be collected:

Written Examination
Demonstration with
[tick the column]

Observation with
Observation

Questioning

Questioning

Portfolio
The evidence must show that the candidate …
 1.1Present wine list to customer in accordance with industry
and/or enterprise established service procedures.
 1.2Appropriate explanation of wine types, names, characteristic,
origin and or regions
 1.3Properly explain wine making process and storage to
customer, when necessary
 1.4Interpret properly the appropriate wine labels and
terminologies are
 1.5Assist customers in selecting wine according to his/her taste
 2.1Recommend compatible wine and food combinations based
on customer's preferences
 2.2Recommend Appropriate wine for special occasions based on
customer's needs
 2.3Recommend special/featured wines of the month in
accordance with enterprise policy
 3.1Prepare necessary order slip according to establishment's
procedures
 3.2Take out wine is carefully from the cellar/storage
 3.3Present wine to the customer according to established
industry wine service procedures
 3.4Set up appropriate glassware according to established industry
service and hygienic practices
 Royal British College, Inc.
Brgy. Marawoy, Lipa City, Batangas
Email: rbccollege07@yahoo.com/royalbctesda@gmail.com

 3.5 Prepare appropriate wine service accessories

 4.1Query customer as when to open the wine
 4.2Open wine bottle according to industry standard opening
procedures
 4.3Pour small amount of wine to the glass for guest’s tasting and
approval
 4.4Perform sensory evaluation of wine , if necessary
 4.5Replace faulty wine with new one should the guest
disapproved its taste
 4.6Serve wine to the guest according to established industry
service procedures
 4.7Apply multiple wine service sequence according to
established industry service procedures, when necessary
 4.8Refill customers' glass, when necessary
 4.9Inquire additional wine order politely from the host, when
needed
 4.10Clear used and empty glasses according to sanitary and
safety procedures.
 5.1Inspect cork for any faults
 5.2Smell wine for any possible fault
 5.3Perform sensory evaluation of wine, if necessary
 5.4Taste small amount of wine to identify other fault
 5.5Recognize and report basic faults of wine
I declare that all evidences presented are my own work and accurately represent my
abilities
Candidate Date:
signature:

NOTE: *Critical aspects of competency