DAVAO NATIONAL

AGRICULTURAL SCHOOL
MONTEVISTA, DAVAO DE ORO PROVINCE
398 hours
 Trainer – ERLINDA P. POLINAR
Montevista National High School
 Bartender/Barkeeper
 Bar Porter
it is a training delivery approach where
trainees are given opportunities to learn at
their own pace. The unit of progression is
mastery of specific knowledge and skills
and is learner – or participant – centered.
1. The training is based on curriculum developed from the
competency standard
2. Learning is competency-based or modular in structure
3. Training delivery is individualized and self-paced
4. Training is based on work that must be performed
5. Training materials are directly related to the competency
standards and the curriculum
6. Assessment of learners is based in the collection of evidences of
work performance based on industry or organizational required
standards
7. Training is based on and off the job components
8. The system allows for Recognition of Prior Learning (RPL)
9. The system allows for flexibility for entry and exit from
programs
10. Approved training programs are nationally accredited
 Coordinate and manage learning activities
 Motivate trainees
 Monitor and evaluate trainee’s progress
 Provide individual consultation
 Assist trainee’s in obtaining rewards
 Diagnose and solves learning problems
 Select what they want to learn and when
they want to learn
 Choose how they want to learn
 Take responsibility of their learning
 Decide when they are ready to perform each

task or demonstrate mastery of learning to

a job-like level of proficiency before
receiving credit for the task
 Evaluate their own progress
 Basic Competencies
 Common Competencies
 Core Competencies
*Clean Bar Areas
*Operate Bar
*Prepare and Mix Cocktails and Non-alcoholic
Concoctions
*Provide Basic Wine Service
 Elective Competencies
*Prepare espresso
*Texture milk
*Prepare and serve brewed coffee
 Information sheets
*Self check
*Answer Key
 Task Sheets
 * Performance Criteria Checklist
 Operation sheets
 * Performance Criteria Checklist
 Job sheets
* Performance Criteria Checklist
 Practical Work Area
 Assessment Area
 Support Area
 Quality Control
 Learning Resource Area
 Trainer’s Resource Area
 Contextual Area
 Distance Learning Area
 Computer Laboratory
1. Clean bar areas
2. Operate bar
3. Prepare and mix cocktails and non-
alcoholic concoctions
4. Provide basic wine service
5. Prepare espresso
6. Texture milk
7. Prepare and serve brewed coffee
Methods of assessment
*Written
test
*Demonstration with questioning

Rating:
C – Competent
NYC – Not Yet Competent
Certificate of
Achievement