Competency Based Curriculum - Bartending

COMPETENCY-BASED
CURRICULUM
Sector:
Tourism (Hotel and Restaurant)

Qualification:
Bartending NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
1
TABLE OF CONTENTS
Page
A...COURSE DESIGN.........................................................................................1-6
B. MODULES OF INSTRUCTION....................................................................7-80
 Basic Competencies........................................................................................7
o Participating in workplace communication........................................8-11
o Working in a team environment......................................................12-14
o Observing Gender Sensitivity in the Workplace
o Practicing career professionalism...................................................15-18
o Demonstrate work values and gender sensitivity
o Practicing occupational health and safety procedures...................19-23
o Practicing basic housekeeping procedures
 Common Competencies................................................................................24
o Developing and updating industry knowledge................................25-28
o Observing workplace hygiene procedures......................................29-33
o Performing computer operations.....................................................34-39
o Performing workplace and safety practices....................................40-44
o Providing effective customer service...............................................45-49
 Core Competencies.......................................................................................50
o Cleaning bar areas..........................................................................51-55
o Operating bar .................................................................................56-65
o Preparing and mix cocktails and non-alcoholic drinks....................66-71
o Provide basic wine service..............................................................72-80
 Elective Competencies ………………………………………………….. 81

o Prepare Espresso…………………………………………………......86-89
o Texture Milk……………………………………………………………90-93
o Prepared and Serve Coffee Beverages……………………………94-98
2
COURSE DESIGN
COURSE TITLE : BARTENDING NC II
NOMINAL DURATION : 402 hours
COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills

and attitude of a bartender/barista in cleaning bar areas,
operating bar, preparing and mixing cocktails in
accordance with industry standards. It covers the basic,
common and core competencies.
LEARNING OUTCOMES:
1. Obtaining and convey workplace information,

2. Completing relevant work related documents,
3. Participating in workplace meeting and discussion applying gender-fair language.
4. Following routine spoken messages.
5. Performing workplace duties following written notices.
6. Describing and identifying team role and scope identify individual role and responsibilities
within a team.
7. Describing and work as a team member.
8. Developing effective workplace relationship including personal values and beliefs related
to gender.
9. Contributing to work group activities
10. Discuss the differences between sex and gender.
11. Discuss gender identity and sexual orientation
12. Analyze the different manifestation of gender inequality in TVET and in society.
13. Discuss gender and rights based approach to sexual and reproductive health including
HIV-AIDS awareness and prevention.
14. Integrate personal objectives with organizational goals.
15. Set and meet work priorities.
16. Maintain professional growth and development.
17. Describe the purpose of work
18. Identify and deal with ethical problems
19. Apply work values and gender sensitivity.
20. Maintain integrity of conduct in the workplace.
21. Evaluate hazard and risks
22. Control hazard and risks
23. Maintain occupational health and safety awareness
24. Identify hazards and risks
25. Sort and remove unnecessary items
26. Arrange items
27. Maintain work areas, tools and equipment
28. Follow standardized work process and procedures.
29. Perform work spontaneously
30. Identify and access key sources of information on the industry
31. Access, apply and share industry information
32. Update continuously relevant industry knowledge
33. Practice personal grooming and hygiene
34. Practice safe and hygienic handling, storage and disposal of food, beverage and
materials,
35. Identify and explain the functions, general features and capabilities of both hardware and
software.
CBC Bartending NC II -1-

36. Prepare and use appropriate hardware and software according to task requirement.
37. Use appropriate devices and procedures to transfer files/data
38. Produce accurate and complete data according to the requirements
39. Maintain computer system.
40. Practice workplace safety, security and hygiene systems, processes and operations.
41. Respond appropriately to faults, problems and emergency situations in line with enterprise
guidelines
42. Maintain safe personal presentation standards.
43. Apply effective verbal and non-verbal communication skills to respond to customer needs.
44. Provide prompt and quality service to customer.
45. Handle queries promptly and correctly in line with enterprise procedures.
46. Handle customer complaints, evaluation and recommendations.
47. Keep bar tools, glassware and equipment clean and dry all times.
48. Identify and sort different types of glasses and other utensils according to shapes and
usage.
49. Identify and use the different cleaning materials and detergents
50. Store and stock bar tools, equipment and glassware according to establishment standard
procedure.
51. Prepare inventory and damage report.
52. Apply proper closing procedure according to establishment standards.
53. Clean and maintain bar areas, cabinet and stockroom according to establishment
standard procedures.
54. Keep bar stocks and displayed stocks free from dust.
55. Observe safety measures in cleaning bar areas.
56. Demonstrate proper garbage segregation/disposal system scheme in accordance with
environmental standards.
57. Sort and display alcoholic and non-alcoholic beverages according to standard operating
procedures (SOPs).
58. Prepare ice supplies, condiments, accessories and garnishes for specific concoctions.
59. Prepare, check and segregate bar tools and glassware according to types and usage.
60. Perform mise en place for bar operation.
61. Take orders according to standard operating procedures (SOPs).
62. Identify the different brand preferences of drinks and its classifications. (e.g. brandy-
Fundador, Carlos1; Scotch Whisky – Johnny Walker Black Label; Chivas Regal Black
Label; Chivas Regal etc.)
63. Prepare and serve drinks according to standard operating procedures (SOPs).
64. Demonstrate proper suggestive selling techniques.
65. Familiarize with the legislation that regulates serving of alcohol.
66. Recognize the behavioral warning sign of intoxication.
67. Determine the proper and courteous manner in dealing with the intoxicated.
68. Maintain cleanliness and proper sanitation practices according to standard operating
procedures.
69. After operation shutdown unnecessary equipment according to standard safety operating
procedures (SOPs).
70. Store bltstled display, beverages and other perishable items on proper places.
71. Report spoiled drinks and other stocks to the concerned person.
72. Check stocks for replenishment.
73. Prepare and fill-up appropriate forms, (e.g. requisition form, order form, etc.
74. Classify the different alcoholic and non alcoholic beverages, (e.g distilled spirits;
compounded spirits, fermented beverages).
75. Identify with the different brands of alcoholic and non-alcoholic based on its respective
classification. (e.g. Brandy – Fundador, Carlos 1; scotch Whisky – Johnny Walker, Black
Label; Chivas Regal, etc.)
76. Use appropriate garnish, ice, condiments, and accessories on specific drink concoction.
77. Determine glassware required for different types of beverages.
78. Identify the different bar utensils and equipment and their uses.
79. Use appropriate measurements and unit conversions in mixing cocktail.
80. Perform proper mixing procedures.
81. Follow to the standard cocktail mixing methods/procedures
82. Identify tips in mixing drinks
83. Identify substitute for unavailable ingredients and garnishes
84. Identify the different categories of cocktails according to international standard recipes
85. Mix cocktail drinks according to international standard recipe and enterprise established
cocktail recipes.
86. Identify the different types of non-alcoholic beverages in according with flavoring
ingredients and form (including coffees and teas).
87. Prepare and mix non-alcoholic drinks according to international standards and enterprise
establishment recipes with appropriate garnish of ingredients using standard mixing
procedures
88. Distinguish the relationships of the names of non-alcoholic drinks based on the ingredients
of some established cocktails.
89. Demonstrate basic working showmanship skills
90. Observe occupational health and sanitary practices according to enterprise service
operating procedures.
91. Develop and maintain current knowledge on food and beverage (e.g. typical food and
wines of the local areas, promotional activities, current food and beverage festivals, etc.)
as required by the job.
92. Identify and prepare appropriate type of glasses and other accessories for the service.
93. Explain the correct procedures in serving wine.
94. Internet wine labels and terminologies.
95. Identify and explain the different styles and types of wine.
96. Clean up table from used and empty glasses according to service procedures, sanitary
and safety practices.
97. Observe proper conduct and courtesy to the customer at all times.
98. Serve wine to guest according to enterprise established procedures.
99. Set up and prepare machine and equipment
100. Dose and tamp coffee
101. Extract espresso
102. Prepare milk and equipment
103. Foam milk
104. Texture milk
105. Take orders of guests
106. Prepare espresso based beverages
107. Prepare and serve brewed coffee
ENTRY REQUIREMENTS:
Candidate/trainee must be any of the following:

 Can communicate both oral and written
 Good moral character
 Physically and mentally fit

COURSE STRUCTURE:
BASIC COMPETENCIES
(18 hours)

Nominal
Units of Competency Module Title Learning Outcomes Durat
ion
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace 5.5 hours
workplace workplace information.
communication communication 1.1.2 Complete relevant work related
documents.
1.1.3 Participate in workplace meeting
and discussion applying gender-
fair language.
1.1.4 Follow routine spoken messages.
1.1.5 Perform workplace duties
following written notices.
2. Work in a team 2.1 Working in a team 2.1.1 Describe and identify team role 5 hours
environment environment and scope, identify individual role
and responsibilities within a team.
2.1.2 Describe and work as a team
member.
2.1.3 Develop effective workplace
relationship including personal
values and beliefs related to
gender.
2.1.4 Contribute to work group
activities.
Observing Gender 2.1.5 Discuss the differences between 12 hours
Sensitivity in the sex and gender.
workplace 2.1.6 Discuss gender identity and
sexual orientation
2.1.7 Analyze the different
manifestation of gender inequality
in TVET and in society.
2.1.8 Discuss gender and rights based
approach to sexual and
reproductive health including HIV-
AIDS awareness and prevention.
3. Practice career 3.1 Practicing career 3.1.1 Integrate personal objectives with 5.5 hours
professionalism professionalism organizational goals.
3.1.2 Set and meet work priorities.
3.1.3 Maintain professional growth and
development.
Demonstrating work 3.1.4 Describe the purpose of work. 8 hours
values and gender 3.1.5 Identify and deal with ethical
sensitivity problems
3.1.6 Apply work values and gender
sensitivity.
3.1.7 Maintain integrity of conduct in the
workplace.
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and risks 6 hours
occupational occupational 4.1.2 Control hazards and risks
health and safety health and safety 4.1.3 Maintain occupational health and
procedures procedure safety awareness
4.1.4 Identify hazards and risks.
4.1.5 Sort and remove unnecessary 5 hours
items
4.1.6 Arrange items
4.1.7 Maintain work areas, tools and
equipment
4.1.8 Follow standardized work process
and procedures
4.1.9 Perform work spontaneously
COMMON COMPETENCIES
(18 hours)
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Develop and 1.1 Deve 2 hours
update industry loping and 1.1.1 Identify and access key sources
knowledge update industry of information on the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously relevant
industry knowledge
2. Observe 2.1 Obse 2.1.1 Practice personal grooming and 2 hours

workplace rving workplace hygiene
hygiene hygiene 2.1.2 Practice safe and hygienic
procedures procedures handling, storage and disposal of
food, beverage and materials
3. Perform 3.1 Perfo 3.1.1 Identify and explain the functions, 6 hours
computer rming computer general features and capabilities of
operations operations both hardware and software
3.1.2 Prepare and use appropriate
hardware and software according to
task requirement
3.1.3 Use appropriate devices and
procedures to transfer files/data
3.1.4 Produce accurate and complete data
according to the requirements
3.1.5 Maintain computer system
4. Perform 4.1 Perfo 4.1.1 Practice workplace safety, security 2 hours
workplace and rming workplace and hygiene systems, processes and
safety practices and safety operations
practices 4.1.2 Respond appropriately to faults,
problems and emergency situations
in line with enterprise guidelines
4.1.3 Maintain safe personal presentation
standards
5. Provide effective 5.1 Provi 5.1.1 Apply effective verbal and non-verbal 6 hours
customer service ding effective communication skills to respond to
customer service customer needs
5.1.2 Provide prompt and quality service to
customer
5.1.3 Handle queries promptly and
correctly in line with enterprise
procedures
5.1.4 Handle customer complaints,
evaluation and recommendations

CORE COMPETENCIES
(250 hours)
Nominal
Units of
Module Title Learning Outcomes Durat
Competency
ion
1. Clean bar areas 1.1 Cleaning bar 1.1.1 Keep bar tools, glassware and 50 hours
areas equipment clean and dry all times.
1.1.2 Identify and sort different types of
glasses and other utensils according
to shapes and usage.
1.1.3 Identify and use the different
cleaning materials and detergents
1.1.4 Store and stock bar tools, equipment
and glassware according to
establishment standard procedure.
1.1.5 Prepare inventory and damage
report.
1.1.6 Apply proper closing procedure
according to establishment
standards.
1.1.7 Clean and maintain bar areas,
cabinet and stockroom according to
establishment standard procedures.
1.1.8 Keep bar stocks and displayed
stocks free from dust.
1.1.9 Observe safety measures in cleaning
bar areas.
1.1.10 Demonstrate proper garbage
segregation/disposal system scheme
in accordance with environmental
standards.
2. Operate bar 2.1 Operating bar 2.1.1 Sort and display alcoholic and non- 70 hours
alcoholic beverages according to
standard operating procedures
(SOPs).
2.1.2 Prepare ice supplies, condiments,
accessories and garnishes for
specific concoctions.
2.1.3 Prepare, check and segregate bar
tools and glassware according to
types and usage.
2.1.4 Perform mise en place for bar
operation.
2.1.5 Take orders according to standard
operating procedures (SOPs).
2.1.6 Identify the different brand
preferences of drinks and its
classifications. (e.g. brandy-
Fundador, Carlos 1; Scotch Whisky –
Johnny Walker Black Label; Chivas
Regal Black Label; Chivas Regal
etc.)
2.1.7 Prepare and serve drinks according
to standard operating procedures
(SOPs).
2.1.8 Demonstrate proper suggestive
selling techniques.
2.1.9 Familiarize with the legislation that
regulates serving of alcohol.
2.1.10 Recognize the behavioral warning
sign of intoxication.
2.1.11 Determine the proper and courteous
manner in dealing with the
Nominal
Units of
Competency
ion
intoxicated.
2.1.12 Maintain cleanliness and proper
sanitation practices according to
standard operating procedures.
2.1.13 After operation shutdown
unnecessary equipment according to
standard safety operating
procedures (SOPs).
2.1.14 Store bltstled display, beverages and
other perishable items on proper
places.
2.1.15 Report spoiled drinks and other
stocks to the concerned person.
2.1.16 Check stocks for replenishment.
2.1.17 Prepare and fill-up appropriate
forms, (e.g. requisition form, order
form, etc.)
3. Prepare and mix 3.1 Preparing and 3.1.1 Classify the different alcoholic and 70 hours
cocktails and mix cocktails non alcoholic beverages, (e.g
non-alcoholic and non- distilled spirits; compounded spirits,
drinks alcoholic drinks fermented beverages)
3.1.2 Identify with the different brands of
alcoholic and non-alcoholic based on
its respective classification. (e.g.
Brandy – Fundador, Carlos 1; scotch
Whisky – Johnny Walker, Black
Label; Chivas Regal, etc.)
3.1.3 Use appropriate garnish, ice,
condiments, and accessories on
specific drink concoction.
3.1.4 Determine glassware required for
different types of beverages.
3.1.5 Identify the different bar utensils and
equipment and their uses.
3.1.6 Use appropriate measurements and
unit conversions in mixing cocktail.
3.1.7 Perform proper mixing procedures.
3.1.8 Follow to the standard cocktail
mixing methods/procedures
3.1.9 Identify tips in mixing drinks
3.1.10 Identify substitute for unavailable
ingredients and garnishes
3.1.11 Identify the different categories of
cocktails according to international
standard recipes
3.1.12 Mix cocktail drinks according to
international standard recipe and
enterprise established cocktail
recipes.
3.3.13 Identify the different types of non-
alcoholic beverages in according
with flavoring ingredients and form
(including coffees and teas).
3.1.14 Prepare and mix non-alcoholic drinks
according to international standards
and enterprise establishment recipes
with appropriate garnish of
ingredients using standard mixing
procedures
3.1.15 Distinguish the relationships of the
names of non-alcoholic drinks based
Nominal
Units of
Competency
ion
on the ingredients of some
established cocktails.
3.1.16 Demonstrate basic working
showmanship skills
3.1.17 Observe occupational health and
sanitary practices according to
enterprise service operating
procedures.
4. Provide wine 4.1 Providing wine 4.1.1 Develop and maintain current 60 hours
service service knowledge on food and beverage
(e.g. typical food and wines of the
local areas, promotional activities,
current food and beverage festivals,
etc.) as required by the job.
4.1.2 Identify and prepare appropriate type
of glasses and other accessories for
the service.
4.1.3 Explain the correct procedures in
serving wine.
4.1.4 Internet wine labels and
terminologies.
4.1.5 Identify and explain the different
styles and types of wine.
4.1.6 Clean up table from used and empty
glasses according to service
procedures, sanitary and safety
practices.
4.1.7 Observe proper conduct and
courtesy to the customer at all times.
4.1.8 Serve wine to guest according to
enterprise established procedures.
ELECTIVE COMPETENCIES
Nominal
Units of
Competency
ion
1.1.1 Set up and prepare machine and
equipment
1. Prepare espresso Preparing espresso
1.1.2 Dose and tamp coffee
1.1.3 Extract espresso
2.1.1 Prepare milk and equipment
2. Texture Milk Texturing Milk 2.1.2 Foam milk
2.1.3 Texture milk
3.1.1 Take orders of guests
Preparing and
3. Prepare and serve 3.1.2 Prepare and espresso based
serving coffee
coffee beverages beverages
beverages
3.1.3 Prepare and serve brewed coffee
ASSESSMENT METHODS:
 Individual and group demonstration (Practical application)

 Written examination
 Individual report
COURSE DELIVERY:
 Group discussion
 Demonstration
 Film viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
RESOURCES:
Facilities
 Workshop
 Laboratory
 Audio-visual room
 Lecture room
 Storage/stock room
Equipment  Draft beer dispenser

 Projector screen  Coffee maker/percolator
 Overhead projector  Electric glass brushes
 Electric fan  Mechanical glass washer
 First aid cabinet  Shelving
 Fire extinguisher  Cart
 Emergency light  Trolley
 directional signage  Coffee maker
 air condition  Electric kettles electric jugs
 telephones  Bar caddy
 computers  Carpet sweeper
 TV  Vacuum cleaner (dry and wet)
 Video player  Polisher (electric with complete
 Fax machine accessories)
 Refrigerators  Washer
 Wine chillers  Dryer
Tools  Paring knife

 Hawthorn strainer  Muddler
 Cork screw  Bar tray
 Speed pourer  Wine basket
 Bottle and can opener  Glass rimmer
 Canulator  Decanter
 Ice bucket  Carafe
 Ice scooper  Coffee cups and saucer
 Ice tong  Teaspoon
 Chopping board
CBC Bartending NC II - 10 -
Cleaning Tools  Water hoses
 Mops  Lint free cleaning cloths
 Brushers  Scrubbing foam
 Brooms  Spray bottle
 Buckets  Anti-static duster
 Dust pans  Gloves
 Garbage receptacles  Caution signs
 Sorting baskets/laundry basket  Mop squeezer
 Step ladder  Glasses
 Squeegee
Supplies  Wines
 Papers  Vegetables
 Slides  Fruits
 Acetates  Liquor
 Requisition form  Liqueur
 Cleaning and sanitizing agents  Fruit juices
 Herbs  Evaluation forms
 Seasoning and spices
Accessories Reference
 Complete laboratory outfit  Brochures
 Working devices  Manuals
 Padlocks  Charts
 Keys  Recipe Book
 CD’s
 Video Tapes
 Pictures
QUALIFICATION OF INSTRUCTORS/TRAINERS:
 Must have completed a Trainers Training Methodology Course (TM II) or its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bartending NC level II or equivalent qualification
 Must be of good moral character
 With pleasing personality
 Must have attended relevant bar service trainings and seminars (for bartending trainer’s)
 Proficient in bar service (for bartending trainers)
MODULES OF INSTRUCTION
BASIC COMPETENCIES
BARTENDING NC II
BASIC COMPETENCY : COMMUNICATIONS
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.
SUGGESTED DURATION : 4 hours
PREREQUISITE : Receive and Respond to Workplace Communication. (NC I)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work related documents.
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning, active listening and speaking skills are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified
and followed.
6. Defined workplace procedures for the location and storage of information are
used.
7. Personal interaction is carried out clearly and concisely.
CONTENTS:
 Parts of speech
 Sentence construction
 Effective communication
CONDITIONS:
The students/ trainees must be provided with the following:
 Writing materials (pen & paper)

 References (books)
 Manuals
METHODOLOGIES:
 Interaction
 Lecture
 Reportorial
ASSESSMENT METHODS:
 Written test
 Practical/performance test
 Interview
LO2. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and established
protocols.
4. Workplace interactions are conducted in a courteous manner appropriate to
cultural background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Sentence construction
 Technical writing
 Recording information
CONDITIONS:
The students/trainees must be provided with the following:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
METHODOLOGIES:
 Group discussions
 Interaction
 Lecture
ASSESSMENT METHODS:
 Written test
 Interview
L03. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately

and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical processes are used for routine calculations.
4. Errors in recording information on forms/documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
 Basic mathematics
 Technical writing
 Types of forms
CONDITIONS:
 Paper
 Pencils/ball pen
 Reference books
 Manuals
METHODOLOGIES:
 Interaction
 Lecture
ASSESSMENT METHODS:
 Written test
 Interview
BASIC COMPETENCY : TEAM WORK
UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required to relate in a work based environment.
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module, the students/ trainees will be able to:
LO1. Describe team role and scope
LO2. Identify own role and responsibility within team.
LO3. Work as a team member
LO1. DESCRIBE TEAM ROLE AND SCOPE
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
CONDITIONS:
 Standard operating procedure (SOP) of workplace

 Job procedures
 Client/supplier instructions
 Quality standards
 Organizational or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM
1. Individual role and responsibilities within the team environment are identified.
2. Roles and responsibility of other team members are identified and recognized.
3. Reporting relationship within team and external to team are identified.
CONTENTS:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
CONDITIONS:
 Standard operating procedure (SOP) of workplace

 Job procedures
 Client/supplier instructions
 Organizational or external personnel
METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO3. WORK AS A TEAM MEMBER
1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives are made.
3. Reporting using standard operating procedures is followed.
4. Development of team work plans based from team role is contributed.
CONTENTS:
 Communication process
 Team structure/team roles
 Group planning and decision making
CONDITIONS:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Observation of work activities

 Observation through simulation or role play
 Case studies and scenarios.
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge; skills and attitudes in
promoting career growth and advancement, specifically to
integrate personal objectives with organizational goals set
and meet work priorities and maintain professional growth
and development.
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the qualifications set for
professionalism are evident.
2. Intra and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance
of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal development-social aspects: intra and interpersonal development

 Organizational goals
 Personal hygiene and practices
 Code of ethics
CONDITIONS:
 Workplace
 Code of ethics
 Organizational goals
 Hand outs and Personal development-social aspects
 CD’s, VHS tapes, transparencies
METHODOLOGIES:
 Interactive -lecture
 Simulation
 Demonstration
 Self-paced instruction
ASSESSMENT METHODS:
 Role play
 Interview
LO2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals and

objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
 Organizational Key Result Areas (KRA)

 Work values and ethical standards
 Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
 Hand outs on
- Organizational KRA
- Work values and ethics
- Company policies and standards
- Sample job targets
 Learning guides
METHODOLOGIES:
 Interactive lecture
 Structured activity
 Demonstration
ASSESSMENT METHODS:
 Role play
 Interview
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are identified
and availed.
2. Licenses and/or certifications according to the requirements of the qualifications
are acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/ observed
4. Training and career opportunities based on the requirements of industry are
completed and updated.
CONTENTS:
 Qualification standards
 Gender and development (GAD) sensitivity
 Professionalism in the workplace
 List of professional licenses
CONDITIONS:
The students/trainees must be provided with the following
 GAD handouts
 CD’s, VHS tapes on professionalism in the workplace
 Professional licenses samples
METHODOLOGIES:
 Film viewing
 Role play/simulation
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining occupational health
and safety (OHS) awareness.
LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness
LO1. IDENTIFY HAZARDS AND RISKS
1. Workplace hazards and risks are identified and clearly explained.

2. Hazards/risks and its corresponding indicators are identified in line with the
company procedures.
3. Contingency measures are recognized and established in accordance with
organizational procedures.
CONTENTS:
 Hazards and risks identification and control

 Organizational safety and health protocol
 Threshold limit value (TLV)
 OHS indicators
CONDITIONS:
 Workplace
 Personal protective equipment (PPE)
 Learning guides
 Hand-outs
- Organizational safety and health protocol
- OHS indicators
- Threshold limit value
- Hazards/risk identification and control
METHODOLOGIES:
 Interactive -lecture
 Simulation
 Symposium
 Group dynamics
ASSESSMENT METHODS:
 Situation analysis
 Interview
 Practical examination
LO2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV).
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
 TLV table
 Philippine OHS standards
 Effects of hazards in the workplace
 Ergonomics
 ECC Regulations
CONDITIONS:
 Hand outs on
- Philippine OHS standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
 TLV table
METHODOLOGIES:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Simulation
LO3. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.
3. Personal protective equipment (PPE) is correctly used in accordance with
organization’s OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
 Safety regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
 Contingency measures and procedures
CONDITIONS:
 Hand outs on
- Safety Regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
- Contingency measures and procedures
 OHS personal records
 PPE
METHODOLOGIES:
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Case/situation analysis
 Simulation
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE is maintained in line with organization guidelines and procedures.
CONTENTS:
 Operational health and safety procedure, practices and regulations

 Emergency-related drills and training
CONDITIONS:
 Workplace
 PPE
 OHS personal records
 Health record
METHODOLOGIES:
 Simulation
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
COMMON COMPETENCIES
BARTENDING NC II
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
required to access, increase and update industry knowledge.
Upon completion of this module, the trainees/students should be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge
LO1. SEEK INFORMATION ON THE INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.

2. Information to assist effective work performance is obtained in line with job
requirements.
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day – to – day work activities.
CONTENTS:
Information sources
 media
 reference book
 libraries
 union
 industry association
 internet
 personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 internet
 personal computer
 reference book
 industry journals
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
LO2. UPDATE INDUSTRY KNOWLEDGE
1. Informal and/or formal research is used to update general knowledge of the

industry.
2. Updated knowledge is shared with customers and colleagues as appropriate and
incorporated into day – to – working activities.
CONTENTS:
 Information sources
- media
- libraries/reference book
- union/industry association
- internet
 Legislation that affects the industry
CONDITIONS:
 internet
 personal computer
 reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Written/oral examination
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
observing workplace hygiene procedures.
LO1 follow hygiene procedures
LO2 identify and prevent hygiene risks
LO1. FOLLOW HYGIENE PROCEDURES
1. Workplace hygiene procedures are implemented in line

with enterprise and legal requirements.
2. Handling and storage of items are undertaken in line
with enterprise and legal requirements.
CONTENTS:
 Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
LO 2. IDENTIFY AND PREVENT HYGIENE RISKS
1. Potential hygiene risks are identified in line with enterprise procedures.

2. Action to minimize and remove risks is taken within scope of individual
responsibility of enterprise/legal requirements.
3. Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up.
CONTENTS:
 Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
 Proper food handling and storage manual
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes in
putting, accessing, producing and transferring data using
appropriate hardware and software.
At the completion of the module the trainees/students should be able to:
LO1. Plan and prepare for task to be undertaken
LO2. Input data into computer
LO3. Access information using computer
LO4. Produce/output data using computer system
LO5. Maintain computer equipment and systems
LO1. PLAN AND PREPARE FOR TASK TO BE UNDERTAKEN
1. Requirements of tasks are determined.
2. Appropriate hardware and software is selected according to task assigned and
required outcome
3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
 Main types of computers and basic features of different operating systems
 Main parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Peripheral devices
CONDITION:
The trainees/students must be provided with the following:
 Equipment and accessories
- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Self-paced/modular
 Demonstration
ASSESSMENT METHODS:
 interview
LO2. INPUT DATA INTO COMPUTER
1. Data are entered into the computer using appropriate program/application in

accordance with company procedures.
2. Accuracy of information is checked and information is saved in accordance with
standard operating procedures.
3. Inputted data are stored in storage media according to requirements.
4. Work is performed within organic guidelines.
CONTENTS:
 Basic ergonomics of keyboard and computer use

 Standard operating procedures in entering and saving data
into the computer
 Storage media
 Ergonomic guidelines
CONDITION:

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview
LO3. ACCESS INFORMATION USING COMPUTER
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO4. PRODUCE/OUTPUT DATA USING COMPUTER SYSTEM
1. Entered data is processed using appropriate software commands

2. Data are printed out as required using computer hardware/peripheral devices in
accordance with standard operating procedures
3. Files and data are transferred between compatible systems using computer
software, hardware/peripheral devices in accordance with standard operating
procedures.
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO5. MAINTAIN COMPUTER EQUIPMENT AND SYSTEM
1. systems for cleaning, minor maintenance and replacement of consumables are
implemented
2. procedures for ensuring security of data, including regular back-ups and virus
checks are implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures.
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal standard.
LO1. Follow workplace procedures for health, safety and security practices
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards
LO1. FOLLOW WORKPLACE PROCEDURES FOR HEALTH, SAFETY AND SECURITY
PRACTICES
1. Correct health, safety and security procedures are followed in line with legislation,
regulations and enterprise procedures.
2. Breaches of health, safety and security procedures are identified and reported in
line with enterprise procedure.
3. Suspicious behavior or unusual occurrence are reported in line with enterprise
procedures.
CONTENTS:
• Health, safety and security procedures

• Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
LO2. DEAL WITH EMERGENCY SITUATIONS
1. Emergency and potential emergency situations are recognized and appropriate

action is taken within individual’s scope of responsibility.
2. Emergency procedures are followed in line with enterprise procedures.
3. Assistance is sought from colleagues to resolve or respond to emergency
situations
4. Details of emergency situations are reported in line with enterprise procedures.
CONTENTS:
 Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Observation
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
 Use of PPE
 Safe and proper posture.
CONDITIONS:
Students/trainees must be provided with the following:
 Hands-out
 Film / video clips
METHODOLOGIES:
 Lecture/ demonstration
 Film showing
ASSESSMENT METHODS:
 Hands-on
 Direct observation
 Role-playing/ simulation
 Dramatization / fire drill
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in
providing effective customer service.
LO1. Greet customer
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations
LO1. GREET CUSTOMER
1. Guests are greeted in line with enterprise procedures

2. Verbal and non-verbal communications are appropriate to the given situation.
3. Non verbal communication of customer is observed responding to customer
4. Sensitivity to cultural and social differences is demonstrated.
CONTENTS:
 Personality development and public relations

 Basic oral communication/ writing memos and letters
 Preparing job documentation
- Following instructions
- Filling-out forms
CONDITIONS:
Tools Equipment Materials

 Recorder  Video camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
LO2. IDENTIFY CUSOMTER NEEDS
1. Appropriate interpersonal skills are used to ensure that customer needs are
accurately identified.
2. Customer needs are assessed for urgency so that priority for service delivery can
be identified
3. Customers are provided with information
4. Personal limitation in addressing customer needs is identified and where
appropriate, assistance is sought from supervisor
CONTENTS:
 Food and culture

 Exploration of food trends
- Past, present and future trend
 Communication standards in customer service
CONDITIONS:

 Recorder  Video Camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
LO3. DELIVER SERVICE TO CUSTOMER
1. Customer needs are promptly attended to in line with enterprise procedures.

2. Appropriate rapport is maintained with customer to enable high quality service
delivery
3. Opportunity to enhance the quality of service and products are taken whenever
possible
CONTENTS:
 Modes of greeting and farewell.

 Proper addressing of needs of persons. (by gender, age, status, physical
condition)
 Style manual requirement.
 Standard letters and preformed.
CONDITIONS:
 Hands-out
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET AND
EMAIL
1. Use telephone, computer, fax machine, internet efficiently to determine customer

requirements.
2. Queries/information is recorded in line with enterprise procedure.
3. Queries are acted upon promptly and correctly in line with enterprise procedure
CONTENTS:
 Proper way of answering complaints in line with workplace procedures.

 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
 Hands-out
 Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Guests are greeted with a smile and eye-to-eye contact

2. Responsibility for resolving the complaint is taken within
limit of responsibility
3. Nature and details of complaint are established and
agreed with the customer
4. Appropriate action is taken to resolve the complaint to
the customers satisfaction wherever possible.
CONTENTS:
 Proper way of answering complaints in line with workplace procedures.

 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
 Hands-out
 Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
CORE COMPETENCIES
BARTENDING NC II
UNIT OF COMPETENCY : CLEAN BAR AREAS
MODULE TITLE : CLEAN BAR AND EQUIPMENT
MODULE DESCRIPTION : this unit deals with the knowledge, skills and attitude required
to provide general assistance in maintaining cleanliness of
bar areas, 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.
LO1. Clean bar and equipment and tools
LO2. Clean and maintain public areas
LO1. CLEAN BAR AND EQUIPMENT AND TOOLS
1. Bar surfaces and equipment were cleaned in accordance with industry

standard and hygiene regulations
2. Working conditions of equipment is checked in accordance with
manufacturer’s manual and instructions.
3. Condition of utensils and glassware is checked for dirt and damages
4. Broken, cracked items and other waste are safely disposed in accordance
with environmental considerations
5. Reports are prepared in accordance with establishments policy
procedures
6. “closing up” procedures of glassware and other equipment are
accomplished based on enterprise standards
CONTENTS:
 Classification of bar surfaces and equipment

 Care and use of bar equipment
 Bar operations
 Logical and efficient work flow
 Preparation of reports according to policy procedures
CONDITION:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Cleaning brushes
 Soft broom/sweeper
 Hand gloves
 Mask
 Powder detergents
 Liquid detergents
 Stain removers
 Insecticide spray
 Chemical solution
 Duster
 Vacuum cleaner
 Floor polisher
 Service counters
 Service stations
 Backbar mirrors
 Display counter/shelves
 Flooring
 Beverage storage
 Post mix service points
 Refrigeration equipment
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
 Reference materials:
 Manuals
 Brochures
 Company policy procedures
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:
 Practical Demonstration
LO2. CLEAN AND MAINTAIN PUBLIC AREAS
1. Identified public areas are promptly cleaned and maintained in accordance with
industry and/or enterprise standards.
2. Empty and unwanted glasses are removed on a regular basis with minimum
disruption to customers
3. Tables and service counter are cleaned hygienically in accordance with
enterprise requirements and standards
4. Adherence to customer service is maintained in accordance with industry and/or
enterprise standards.
CONTENTS:
 Bar cleaning procedures

 Safe work practices and first aid regulations
 Hygiene practices specific on bar operations
 Health Act related to basic hygiene requirements in bar area
CONDITION:
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
 Vacuum cleaner
 Floor polisher
 Service counters
 Service stations
 Backbar mirrors
 Display counter/shelves
 Flooring
 Beverage storage
 Post mix service points
 Ice maker
 Ice bin
 Blenders
 Coffee machines
 Utensils and tools
 glass washers
 Glassware
 Food containers for garnishes, chips
 Reference materials:
 Manuals
 Brochures
 Company policy procedures
METHODOLOGIES:
 Demonstration
 Lecture
 Discussion
 Modular
ASSESSMENT METHODS:
UNIT OF COMPETENCY : OPERATE A BAR
MODULE TITLE : OPERATING A BAR
MODULE DESCRIPTION : this covers the skills and knowledge required to carry out bar
operations. It includes preparing bar for service, taking drink
orders, servicing drinks, maintaining bar control procedures,
closing the bar and dealing with intoxicated persons in all
Food and Beverage Service providers, except for “specialty
coffee shops”.
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
LO1. PREPARE BAR FOR SERVICE
1. Basic parts of the bar are identified according to service operation requirements.
2. Bar display and work are set up in accordance with industry and/or enterprise
requirements and bar service style.
3. Bar products and materials are checked and re-stocked in accordance with
industry and/or enterprise policy and procedures
4. All obtained items are stored in accordance with established storing procedures
and techniques
5. Suitable kinds of decorations, coasters, edible and non-edible garnishes are
prepares in accordance with industry and/or enterprise requirements.
6. Appropriate ice supplies are prepares in accordance with enterprise volume
requirement of a days’ operation.
7. Necessary bar tools, equipment and utensils are checked and ready for service
operation.
CONTENTS:
 Different types of bar and bar service

 Proper uses of different bar equipment
 Procedures and techniques in storing alcoholic and non-alcoholic beverages
 Proper use of bar products and materials
CONDITION:

Cleaning tools, equipment and materials
 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
 Vacuum cleaner
 Floor polisher
 Equipment
 Blenders, juicers and shakers
 Coffee-making equipment
 Beer dispensing system
 Post mix system
 Ice machines
 Manual and electronic cash registers
 Credit card and POS
METHODOLOGIES:
 Self-Pace
 Modular
 Discussion
 Lecture
 Demonstration
ASSESSMENT METHODS:
LO2. TAKE DRINK ORDERS
1. Product and brand preferences are checked with the customer courteously
2. Selection of drinks is politely recommended to customer in accordance with
enterprise policy and procedures.
3. Specific customer preferences are identified in accordance with others taken
4. Customers order are promptly recapped in accordance enterprise service
standard policy
CONTENTS:
 Variety of beverage products and an overview of commonly requested drinks

 Origins, nature and characteristics of the different alcoholic beverages
CONDITION:
Cleaning tools, equipment and materials

 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
 Vacuum cleaner
 Floor polisher
 Equipment
 Post mix system
 Ice machines
METHODOLOGIES:
 Modular
 Discussion
 Lecture
 Demonstration
ASSESSMENT METHODS:
LO3. SERVE DRINKS
1. Ordered drinks were promptly and courteously served In accordance with

customer preferences using required glassware and garnishes
2. Alcoholic and non-alcoholic beverages are prepared and served according to
customer preferences
3. Waste and spillage are avoided
4. Beverage quality is checked during service and corrections are made if
necessary
5. Beverage and service issues are reported promptly to the appropriate person in
accordance with industry and/or enterprise policy
6. Drinks are served using service tray, where appropriate in accordance with
enterprise procedures
7. Proper handling of glassware are observed at all times
8. Any unexpected situations are attended to promptly and safely in accordance
with industry
CONTENTS:
 Tools and equipment specifications and uses

 Preparation and serving techniques for different types of beverage and cocktails
 Waste minimization and environmental considerations
CONDITION:
Cleaning Tools, Equipment and Materials

 Mop
 Cleaning towels
 Disinfectant
 Pail
 Hand gloves
 Mask
 Stain removers
 Duster
 Vacuum cleaner
 Floor polisher
 Equipment
 Post mix system
 Ice machines
 Garnishes  Pourer
 Jigger  Soda Gun
 Juicer  Garnish tray
 Bar spoon  Carafe
 Glass measurement  Strainer
 Bottle and can opener  Shaker
 Ice scoop  Ice bucket
 Ice tong  Pitcher
 Bar knife  Chopping board
 Juice container  Decanter
 Towels  Gloves
 Cocktail tray  Cork crew
 Different kinds of glasses:

- Steam ware
- Footed ware
- Tumblers
- Mugs
 Accessories to service:
- Coasters
- Cocktail napkins
- Stirrers
- Matches
- Fruit pick
- Drink list
- Tent cards
 Distilled spirits:
- Whiskies (Scotch, American, Irish, Canadian )
- Brandies
- Rum
- Vodka
- Tequila
- Compounded
- Gin
- Liquors/cordials
- Fermented
- Beer
- Still or natural wine
- Sparkling wines
- Fortified wines
- Aromatic wines
- Juices
- Sodas / soft drinks
- Syrup
LO4. DEALS WITH CUSTOMERS AFFECTED WITH ALCOHOL
1. Responsible service of alcohol is practiced in accordance with relevant

legislations and licensing requirements.
2. Behavioral warning signs of intoxication are identified, recognized and monitored
3. Intoxicated persons are dealt with courteously and promptly in accordance with
the enterprise service policy and guidelines
4. Intoxicated customers are refused service of alcoholic beverage in a diplomatic
and suitable manner.
5. Where practicable, appropriate food and non-alcoholic beverages are offered to
intoxicated persons
6. Intoxicated customer misdemeanor are recorded in appropriate record book for
future guest service reference.
CONTENTS:
 Different signs of intoxication and remedies
CONDITION:
The trainee must be provided w/ the following:
 First aid kit

 Manual on first aid
METHODOLOGIES:
 Modular
 Discussion
 Lecture
 Demonstration
ASSESSMENT METHODS:
LO5. MAINTAIN PROPER BAR OPERATION CONTROL PROCEDURES
1. Opening and ending inventory are performed according to enterprise prescribed

form and operating procedures
2. Order slip are check and taken according to enterprise operating policy
3. POS system procedures are observed according to enterprise standard policy,
when necessary
4. Order count are recorded in accordance with the enterprise standard form and
policy
5. Appropriate control system forms are used, when necessary
6. Proper par stock level is maintained at all time.
7. Replenishment of consumed items is performed.
CONTENTS:
 Standard operating procedures in closing/turning over the bar operations

 Preparing and filling up forms:
- requisition form
- spillage
- order form
- beverage request forms
 Classification & proper display of alcoholic & non-alcoholic beverages
 Checking, preparing and segregating of glassware & bar tools according to
classification and usage.
 Preparing selecting, classifying condiments, accessories & garnishes for specific
drink concoction
CONDITIONS:
 Requisition form  Garnishes

 Spillage and spoilage forms  Jigger
 Order form  Juicer
 Beverage request forms  Bar spoon
 Chopping board  Strainer
 Gloves  Shaker
 Glass measurement  Ice bucket
 Decanter  Pitcher
 Cork screw  Pourer
 Bottle and can opener  Soda gun
 Ice scoop  Garnishes
 Ice tong  Carafe
 Bar knife  Juice container
 Cocktail tray  Towels
- Steam ware
- Footed ware
- Tumblers
- Mugs
- Coasters
- Cocktail napkins
- Stirrers
- Matches
- Fruit pick
- Drink list
- Tent cards
- Whiskies ( Scotch, American, Irish, Canadian )
- Brandies
- Rum
- Vodka
- Tequila
- Compounded
- Gin
- Liquors/cordials
- Fermented
- Beer
- Sparkling wines
- Fortified wines
- Aromatic wines
- Juices
- Syrup
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
ASSESSMENT METHODS:
LO6. CLOSE/TURN OVER BAR OPERATIONS
1. Beverage display are kept and set up of bar area are

removed and cleaned in accordance with industry and/or enterprise procedures.
2. Leftover garnishes suitable for next-day operations are
hygienically stored at recommended temperature
3. Materials, tools and glasses are properly kept in
suitable cabinets.
4. Stocks are checked and replenished in accordance with
industry and/or enterprise procedures.
5. When appropriate, equipment safety procedures and
manufacturer’s instructions.
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
7. Turnover of bar operations to the next shift is done in
accordance with enterprise procedures
8. Bar service concerns and issues are promptly recorded
in the enterprise communication logbook for information and appropriate action
CONTENTS:
 Standard operating procedures in closing/turning over the bar operations

 Preparing and filling up forms:
- requisition form
- spillage
- order form
- beverage request forms
 Classification & proper display of alcoholic & non-alcoholic beverages
 Checking, preparing and segregating of glassware & bar tools according to
classification and usage.
 Preparing selecting, classifying condiments, accessories & garnishes for specific
drink concoction
CONDITIONS:
 Requisition form  Garnishes

 Spillage and spoilage forms  Jigger
 Order form  Juicer
 Beverage request forms  Bar spoon
 Chopping board  Strainer
 Gloves  Shaker
 Glass measurement  Ice bucket
 Decanter  Pitcher
 Cork screw  Pourer
 Bottle and can opener  Soda gun
 Ice scoop  Garnishes
 Ice tong  Carafe
 Bar knife  Juice container
 Cocktail tray  Towels
- Steam ware
- Footed ware
- Tumblers
- Mugs
- Coasters
- Cocktail napkins
- Stirrers
- Matches
- Fruit pick
- Drink list
- Tent cards
- Whiskies ( Scotch, American, Irish, Canadian )
- Brandies
- Rum
- Vodka
- Tequila
- Compounded
- Gin
- Liquors/cordials
- Fermented
- Beer
- Sparkling wines
- Fortified wines
- Aromatic wines
- Juices
- Syrup
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PREPARE AND MIX COCKTAIL AND NON-
ALCOHOLIC DRINKS
MODULE TITLE : PREPARING AND MIXING COCKTAILS AND NON-

ALCOHOLIC DRINKS
MODULE DESCRIPTION : This module deals w/ the knowledge & skills required in
preparing and mixing a range of cocktails, prepare and mix a
variety of non-alcoholic drinks, using, cleaning and
maintaining bar tools, equipment and machineries for mixing
cocktails and non-alcoholic drinks.
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, equipment and machineries for mixing cocktails
and non alcoholic drinks
LO1. PREPARE AND MIX A RANGE OF COCKTAILS
1. Classification of alcoholic beverage are determined according to ingredients

used, process and characteristics
2. Non-alcoholic beverages and mixes used as modifiers are identified in
accordance with the flavoring ingredients and process forms
3. Different types of bar tools and equipment are identified and used in accordance
with manufacturer’s manual and instruction
4. Different types of glasses are identified and handled in accordance with
enterprise standard and sanitary practices
5. Ice supplies are prepared and used according to hygiene and sanitary practices.
6. Appropriate mixing methods and procedures are applied based on international
standards.
7. Necessary garnish, edible and non-edible fruits and vegetables are prepared and
used based on cocktail presentation.
8. Different categories of cocktails are identified according to international standard.
9. Cocktail recipes are mixed using appropriate method and established
international standard within the required time frame and customer reference.
10. Specialty drink concoctions are prepared and mixed in accordance with industry
and/or enterprise recipe and service procedure.
11. Appropriate product substitutes for out of stock liquor ingredients are utilized
based on appropriate product standard
12. Broken and chip glasses are identified and removed
13. Occupational health and sanitary practices in mixing cocktails are observed
according to enterprise standard procedures
14. Safety practices in using mechanical equipment are observed according to
manufacturers guidelines
CONTENTS:
 Origins, nature and characteristics of different alcoholic beverages ( wines,

spirits, beers, etc)
 Recipes of popular international standard mix drinks
 Alcoholic and non-alcoholic ingredients of cocktail
 Mixing tools and equipment
 Glassware required for different types of cocktails
CONDITIONS:
The trainee/student must be provided with the following:

 Hawtorn strainer  Wine chiller (optional)  Premium brand bourbon
whiskey
 Cork screw  Coffee maker/percolator  Standard brand
Tennessee Whiskey
 Speed pourer  Electric glass brushes  Irish whiskey
 Bottle and can  Draft beer dispenser  Spanish brandy
opener (mock)
 Canulator  Mechanical glass  Premium brand brandy
washer (optional)
 Ice bucket  Spill mat  Cognac VS
 Ice scooper  Glasses  Cognac VSOP
 Ice tong  Old fashioned  Cognac XO
glass/rock glass
 Chopping board  Hi ball glass  Gold rum
 Paring knife  Collins glass  White rum
 Muddler  Zombie glass  Dark rum
 Juice jug- Store and  Brandy glass  151 proof Rum I bot
Pour each 3 variance
flavored rum
 Garnish tray (7  Margarita glass  Vodka
compartments)
 Cocktail/bar tray  Champagne saucer  Tequila, white & silver
glass
 Wine bucket (with  Champagne tulip glass  Teqeuila gold
stand)
 Wine basket  Champagne flute glass  Gin
 Glass-rimmer  Cordial pony glass  Triple sec
 Decanter  Poco grande glass  Blue curacao
 ½ liter carafe  Breeze glass  Cointreau
 ¼ liter carafe  Squall glass  Grand marnier
 Funnel  Hurricane glass  Crème de cacao
 Water pitcher  Sherry/Port wine glass  Crème de menthe
 Bar caddy/organizer  Sour glass  Crème de babane
 Coffee/tea pot  Shot glass (1 and 2 oz)  Kalhua
 Coffee cups and  Footed beer glass  Tia Maria
saucers
 Teaspoon  Flair pilsner glass  Gallano
 Training materials  Beer mugs  Bailey’s Irish Cream
 OHP  White wine glass  Malibu rum
 LCD  Red wine glass  Tequila rose
 Computer  Condiments
 Hand-outs  Garnish
 VHS/DVD player
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO2. PREPARE AND MIX A VARIETY OF NON-ALCOHOLIC CONCOCTIONS
1. Non-alcoholic beverages are identified in accordance with industry standard

classification
2. Modifiers in flavored syrups and other forms are identified in accordance with
ingredients used and process
3. Edible fruits and vegetables used in mixing non-Alcoholic cocktails are
determined and prepared according to enterprise standards.
4. Ingredients, equipment and tools are prepared prior to service
5. Appropriate name and style of non-alcoholic drinks are properly identified
according to customer request
6. Correct ingredients are selected and mixed in accordance with enterprise service
practice.
7. Drinks are prepared appropriate in accordance with standard recipe and required
time frame.
8. Correct glasses and garnish are used attractively where appropriate
9. Occupational health and sanitary practices are observed in mixing drinks
according to enterprise operating procedures.
10. Safety practices in using mechanical equipment are observed according to
manufacture guidelines
CONTENTS:
 Recipes of popular international standard non-alcoholic drink
CONDITIONS:

 Chopping board  Ice bin  Fruit juices
 Fruit juicer  Electric blender  Sodas/carbonated drinks
 Decanter  Glass chiller  Mineral water
 Bar spoon  Electric mixer  Distilled water
 Hawtorn strainer  Coffee maker/percolator  Coffee
 Bottle and can  Coffee grinder  Tea
opener
 Ice bucket  Soda gun  Milk/creams
 Ice scooper  Mechanical glass  Chocolates
washer
 Pitcher  Glass brushes  Syrups
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO3. USE, CLEAN AND MAINTAIN BAR TOOLS, EQUIPMENT AND MACHINERIES
FOR MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
1. Bar tools were used and cleaned immediately after using in accordance with the
establishment safety and sanitary procedures
2. Equipment and machineries are used in accordance with manufacturer’s
specifications and hygiene/safety requirements
3. Machineries and equipment are maintained in accordance with maintenance
schedule and manufacturer’s specifications
4. Problems were promptly identified, reported to and acted upon immediately
CONTENTS:
 Use and care of bar tools and equipment

 Preventive maintenance of machineries
 Safe/territory Act to alcohol service
CONDITIONS:

 Chopping board  Ice bin  Rugs
 Fruit juicer  Electric blender  Liquid detergents
 Decanter  Glass chiller  Mop with head
 Bar spoon  Electric mixer  Hand towels
 Hawtorn strainer  Coffee maker/percolator  Waste dump
 Bottle and can opener  Coffee grinder  Broom
 Ice bucket  Soda gun  Scrubbing pad
 Ice scooper  Mechanical glass washer  Sponge
 Pitcher  Glass brushes  Duster
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PROVIDE WINE SERVICE
MODULE TITLE : PROVIDING WINE SERVICE
MODULE DESCRIPTION : This unit 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 and 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.
SUGGESTED DURATION :
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
LO1. EXPLAIN DIFFERENT TYPES OF WINES TO CUSTOMER
1. Wine list was presented to customer in accordance with the enterprise

established service procedures
2. Appropriate wine types, names, characteristics, origin and or regions are
explained to guest.
3. Proper wine making process and storage are explained to customer, when
necessary
4. Appropriate wine labels and terminologies are properly interpreted.
5. Customers are assisted in selecting wine according to his/her taste.
CONTENTS:
 Structure, history, health benefit and trends related to wines

 Characteristics of wines including:
 Different wine types and their styles
 Different production methods
 Label terminology and presentation
 Wine producing countries and regional variation
 Principal grape varieties used in the production of different wine types
 Applicable wine classifications that govern production in the old and new world
wine countries
 Variations in wine production techniques
 White wine processes
 Red wine processes
 Rose wine
 Sparkling wines
 Fortified wines
 Aromatized wine
 Wine terminologies
CONDITIONS:

 Cork Screw  Television  Sparkling wine
 Wine basket  DVD/VHS Player  Rose wine
 Glass rimmer  CD  Bordeaux Red & White
Wine
 Ice tong  Reference Materials  Burgundy Red & White
Wine
 Glasses  Manuals  Australian Red & White
Wine
 Bottle and can  Brochures  Italian Red Wine
opener
 Ice bucket  Encyclopedia of wine  Californian Red &
White Wine
 Ice scooper  Chilean Red & White
Wine
 Pitcher  Champagne
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO2. RECOMMEND APPROPRIATE WINE AND FOOD COMBINATIONS TO
CUSTOMERS
1. Compatible wine and food combinations were recommended based on

customer’s preferences
2. Appropriate wine for special occasions are recommended based on customer’s
needs
3. Special/featured wines of the month were recommended in accordance with
enterprise policy
CONTENTS:
 Impact of the wine production techniques to the style and taste of wine
 The key structural components of wine including:
 Alcohol
 Tannin
 Acid
 Sugar
 Fruit flavor
 Factors affecting the style and quality of wine
 Guidelines for successful wine and food matching including:
 Commonly known food and wine marriages
 Using wine in cooking
 Interaction of primary flavors of food and wine
 Wines for seasons and social occasions
CONDITIONS:

Wine
Wine
Wine
opener
White Wine
Wine
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO3. PREPARE WINE, GLASSES AND ACCESSORIES FOR SERVICE
1. Necessary order slip is prepared according to establishment’s procedures

2. Wine is carefully taken out from the cellar/storage
3. Wine was presented to the customer according to established industry wine
service procedures
4. Appropriate glassware was set up according to established industry service and
hygienic practices
5. Appropriate wine service accessories were prepared
CONTENTS:
 Appropriate glassware for types of wine

 Wine service accessories
CONDITIONS:

Wine
Wine
Wine
opener
White Wine
Wine
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO4. OPEN AND SERVE WINE
1. Customer was queried as when to open the wine

2. Wine bottle was opened according to industry standard opening procedures
3. Small amount of wine was poured to the glass for guest’s tasting and approval
4. Sensory evaluation of wine is performed, if necessary
5. Faulty wine was replaced with new one should the guest disapproved its taste
6. Wine was served to the guest according to established industry service
procedures
7. Multiple wine service sequence is applied according to established industry
service procedures, when necessary
8. Customers’ glass was refilled, when necessary
9. Additional wine order was inquired politely from the host, when needed
10. Used and empty glasses were cleared according to sanitary and safety
procedures
CONTENTS:
 Procedures in opening and serving wine to guest

 Requirements of the applicable laws in relation to responsible service of alcohol
CONDITIONS:

Wine
Wine
Wine
opener
White Wine
Wine
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO5. CHECK WINE FOR FAULTS
1. Cork was inspected for any faults

2. Wine was examined for clarity and limpidity
3. Wine was smelled for any possible fault
4. Small amount of wine was tasted to identify other fault
5. Basic faults of the wine were recognized and reported
CONTENTS:
 Wines quality, analysis and diagnosis of wine faults and impairments

 Wine sensory evaluation techniques
CONDITIONS:

Wine
Wine
Wine
opener
White Wine
Wine
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
ELECTIVE COMPETENCIES
UNIT OF COMPETENCY : PREPARE ESPRESSO
MODULE TITLE : PREPARING ESPRESSO
MODULE DESCRIPTION : This unit deals with the knowledge and skills of preparing the
perfect shot of espresso based on the parameters provided
herein.
LO1. Set up and prepare machine and equipment
LO2. Dose and tamp coffee
LO3. Extract espresso
CBC Bartending NC ll 89
LO1. SET UP AND PREPARE MACHINE AND EQUIPMENT
1. Cups are pre-heated in accordance with enterprise

standards.
2. Portafilter is wiped clean and dry before dosing.
3. Grind coffee is checked.
4. Enough coffee is ground for the shot of espresso
5. Drip tray is cleaned and dried
6. Rags are prepared and used properly
CONTENTS:
 Types of coffee grind

 Types of commercially viable coffee beans
 Roast levels
 Espresso extraction
 Parts of an espresso
 Espresso machine parts
CONDITIONS:

Portafilter basket Single sprout portafilter Grind of coffee
Steam wand Double spout portafilter  Course
Drip tray Blind portafilter  Medium
Cups  Fine
 Pulverized
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO2. DOSE AND TAMP COFFEE
1. The appropriate amount of ground

coffee is dosed in the portafilter.
2. Appropriate amount of pressure is
applied to tamp the ground beans.
3. Ground coffee is tamped evenly.
4. Portafilter sides and spouts are
wiped and cleaned before inserting to the brew head.
5. Spillage and wastage of ground
beans are minimized during dosing and grinding.
CONTENTS:

 Roast levels
CONDITIONS:

Cups  Fine
 Pulverized
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO3. EXTRACT ESPRESSO
1. Group head is flushed before inserting the portafilter

2. Portafilter is inserted and coffee is brewed immediately
3. Volume of espresso is checked
4. Extraction time of shot is monitored
5. Crema of shot is inspected
6. Espresso is served or used in a beverage immediately.
CONTENTS:

 Roast levels
CONDITIONS:

Cups  Fine
 Pulverized
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
UNIT OF COMPETENCY : TEXTURE MILK
MODULE TITLE : TEXTURING MILK
MODULE DESCRIPTION : This unit covers the skills and knowledge required to steam
milk which is essential in the preparation of espresso-based
beverages with milk the cappuccino and latte. It covers the
two stages of steaming milk; foaming and heating, at the
desired temperature and consistency.
LO1. Prepare milk and equipment
LO2. Foam milk
LO3. Steam milk
LO1. PREPARE MILK AND EQUIPMENT
1.1 Milk is chilled in accordance to appropriate temperature.

1.2 Adequate amount of milk is measured according to the kind of drink to be
prepared.
1.3 Correct (size of ) steaming pitcher is selected in accordance with enterprise
standards
1.4 Steaming pitcher is chilled in accordance to appropriate temperature.
1.5 Steam wand is flushed to remove condensed water.
1.6 Steam wand is wiped before steaming.
1.7 Rags for the steam wand are kept clean and moist
CONTENTS:
 Measured the adequate amount of milk according to the kind of drink to be
prepared.
 Used chilled milk.
 Selected the correct size of steaming pitcher
 Flushed and wiped the steam wand before and after steaming milk
 Kept rags clean and moist.
 Listened to the sound of air being drawn into the milk.
 Stretched the milk according to the desired volume of foam.
 Steamed the milk to its desired texture
 Steamed the milk at the ideal temperature.
CONDITIONS:

Steaming pitcher Amount of milk Grind of coffee
 10 oz Steam pressure/steam  Course
capacity of machine
 12 oz Steam wand tip  Medium
 20 oz  Fine
 32 oz  Pulverized
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO2. FOAM MILK
2.1 Steam wand is positioned at the right depth of the milk.

2.2 Full steam is applied when introducing air into the milk.
2.3 The sound of air being drawn into the milk is judged/evaluated thru the hissing
sound.
2.4 Milk is stretched according to the desired volume of foam.
2.5 Milk is converted into microfoam
CONTENTS:
prepared.
 Steamed the milk at the ideal temperature
CONDITIONS:

Portafilter basket Single sprout portafilter  Grind of coffee
Cups  Fine
 Pulverized
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO3. STEAM MILK
3.1 Steam wand is angled as appropriate to create a whirlpool effect.

3.2 Milk is spun to achieve the desired consistency.
3.3 Milk is steamed at the ideal temperature for immediate consumption.
3.4 Steam wand is shut off some 5 degrees before the desired temperature.
3.5 Steam wand is flushed and wiped after steaming.
3.6 Big bubbles are removed by swirling and knocking the pitcher on the counter.
CONTENTS:
prepared.
 Steamed the milk at the ideal temperature
CONDITIONS:

Portafilter basket Single sprout portafilter  Grind of coffee
Cups  Fine
 Pulverized
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
UNIT CODE : TRS3113102
UNIT DESCRIPTOR : This unit 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 syphon, pour over and French press.
LO1. Take orders of guests
LO2. Prepare espresso-based beverages
LO3. Prepare and serve brewed coffee
LO1. Take orders of guests
1.1 Orders are taken and verified with guests or dining service crew.
1.2 Recommendations are offered to the guest on selection of coffee beverages.
1.3 General information about the coffee beans are provided to guests
1.4 Mise-en-place for coffee service is completed according to establishment’s
standards and procedures.
CONTENTS
 Provided general information about the coffee beans to the guest
 Prepared hot and cold espresso-based beverages
 Served beverages immediately
 Brewed coffee with the used of the different brewing methods
CONDITIONS:
Coffee beans information Mis-en-place

 Variety  Preparing machine or brewing
 Origin equipment
 Coffee Blend  Setting cups, saucers, accessories
 Roast level  Supplies/condiments
 Coffee grind
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:
LO2. Prepare espresso-based beverages
2.1 Hot and cold espresso-based beverages are prepared according to standard
recipes of the establishments
2.2 Only good/perfect shots of espresso are served or used in the beverages.
2.3 Appropriate cups/glasses and accessories are selected according to the beverage
ordered.
2.4 Espresso beverages are served immediately.
CONTENTS
CONDITIONS:
Hot and cold espresso-based beverages

Hot
 Espresso
 Americano
 Cappuccino
 Café Latte
 Café Mocha
Cold
 Mocha Frappe
 Ice Café Latte
 Iced Café Mocha
Perfect shot of espresso

 Espresso shot within the parameters:
 Amount of ground coffee: Between 7-9 grams
 Volume: .Between 25-35 ml
 Water temperature: Between 195-205 degrees F
 Atm pressure: Between 9-10 bars
 Extraction time: 20-30 seconds
Coffee cups/glasses
 Espresso cups/demitasse
 Cappuccino cups
 Latte cups
 Irish glass
 Parfait glass
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:

LO3. Prepare and serve brewed coffee
3.1 Brewed coffee is prepared according to the brewing method desired by the guest.
3.2 Coffee is brewed according to ideal brewing time of the method
3.3 Coffee beans are weighed or measured according to brewing method.
3.4 Brewed coffee is served immediately.
CONTENTS
CONDITIONS:
Brewing method French Press/Plunger

 Syphon
 Pour over
METHODOLOGIES:
 Modular
 Lecture
 Demonstration
 Film viewing
ASSESSMENT METHODS:

What is Competency-Based Curriculum (CBC)
 A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
 The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
 CBC can be developed immediately when competency standards exist.
 When competency standards do not exist, curriculum developers need

to clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group
consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority
(TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

Competency Based Curriculum - Bartending

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COMPETENCY-BASED

Tourism (Hotel and Restaurant)

 Elective Competencies ………………………………………………….. 81

COURSE TITLE : BARTENDING NC II

NOMINAL DURATION : 402 hours

COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills

1. Obtaining and convey workplace information,

CBC Bartending NC II -1-

Candidate/trainee must be any of the following:

CBC Bartending NC II -3-

CBC Bartending NC II -4-

2. Observe 2.1 Obse 2.1.1 Practice personal grooming and 2 hours

CBC Bartending NC II -6-

 Individual and group demonstration (Practical application)

Equipment  Draft beer dispenser

Tools  Paring knife

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

SUGGESTED DURATION : 4 hours

PREREQUISITE : Receive and Respond to Workplace Communication. (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions

LO3. Complete relevant work related documents.

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

 Writing materials (pen & paper)

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

1. Ranges of forms relating to conditions of employment are completed accurately

The students/trainees must be provided with the following:

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

SUGGESTED DURATION : 4 hours

PREREQUISITE : TEAMWORK (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team.

LO3. Work as a team member

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

 Standard operating procedure (SOP) of workplace

The students/ trainees must be provided with the following:

 Standard operating procedure (SOP) of workplace

1. Appropriate forms of communication and interactions are undertaken.

The students/trainees must be provided with the following:

 Observation of work activities

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 6 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

 Personal development-social aspects: intra and interpersonal development

The students/ trainees must be provided with the following:

1. Competing demands to achieve personal, team and organizational goals and

 Organizational Key Result Areas (KRA)

The students/ trainees must be provided with the following

The students/trainees must be provided with the following

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

NOMINAL DURATION : 4 hours