BARTENDING NC II

BARTENDING NC II

TRAINING REGULATIONS

TOURISM SECTOR(HOTEL AND RESTAURANT)

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS

TOURISM SECTOR(HOTEL AND RESTAURANT)

BARTENDING NC II

Page No.

SECTION 1 BARTENDING NC II QUALIFICATION 1

SECTION 2 COMPETENCY STANDARDS 2 - 72 Basic Competencies 2 - 30 Common Competencies 31 - 49 Core Competencies 50 - 72

- Bartending NC II

SECTION 3 TRAINING STANDARDS 73 - 94

3.1 Curriculum Design 73 - 843.2 Training Delivery 853.3 Trainee Entry Requirements 863.4 List of Tools, Equipment and Materials 87 - 933.5 Training Facilities 943.6 Trainer’s Qualifications 943.7 Institutional Assessment 94

SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS 95 - 96

COMPETENCY MAP 97

DEFINITION OF TERMS 98 - 99

ACKNOWLEDGEMENTS 100 - 101

TRAINING REGULATIONS FORBARTENDING NC II

SECTION I BARTENDING NC II QUALIFICATION

The BARTENDING NC II Qualification consists of competencies that a person must achieve to operate a bar, provide wine service to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury liner cruise.

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A.

The Units of Competency comprising this Qualification include the following:

CODENO. BASIC COMPETENCIES

500311101 Receive and respond to workplace communication500311102 Work with others500311103 Demonstrate work values500311104 Practice basic housekeeping procedures 500311105 Participate in workplace communication500311106 Work in a team environment500311107 Practice career environment500311108 Practice occupational health and safety procedures

CODENO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledgeTRS311202 Observe workplace hygiene proceduresTRS311203 Perform computer operationsTRS311204 Perform workplace and safety practicesTRS311205 Provide effective customer service

CODENO. CORE COMPETENCIES

TRS512312 Clean bar areasTRS512313 Operate barTRS512314 Prepare and mix cocktails and non-alcoholic drinksTRS512315 Provide wine service

A person who has achieved this Qualification is competent to be:

Busboy (Commis de Rang) Bartender/Barista Wine Steward (Chef de Vin/Chef Sommelier)

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TR - BARTENDING NC II Promulgated March 2005

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Bar Porter

SECTION 2 COMPETENCY STANDARDS

This section gives the details of the contents of the basic, common and core units of competency required in BARTENDING NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY: RECEIVE AND RESPOND TO WORKPLACE COMMUNICATION

UNIT CODE : 500311101

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to receive, respond and act on verbal and written communication.

ELEMENTPERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables

1. Follow routine spoken messages

1.1. Required information is gathered by listening attentively and correctly interpreting or understanding information/instructions

1.2. Instructions/information are properly recorded

1.3. Instructions are acted upon immediately in accordance with information received

1.4. Clarification is sought from workplace supervisor on all occasions when any instruction/information is not clear

2. Perform workplace duties following written notices

2.1 Written notices and instructions are read and interpreted correctly in accordance with organizational guidelines

2.2 Routine written instruction are followed in sequence

2.3 Feedback is given to workplace supervisor based on the instructions/information received

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RANGE OF VARIABLES

VARIABLE RANGE

1. Written notices and instructions

It refers to :

1.1. Handwritten and printed material

1.2. Internal memos

1.3. External communications

1.4. Electronic mail

1.5. Briefing notes

1.6. General correspondence

1.7. Marketing materials

1.8. Journal articles

2. Organizational Guidelines It may include:

2.1. Information documentation procedures

2.2. Company policies and procedures

2.3. Organization manuals

2.4. Service manual

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EVIDENCE GUIDE

1. Critical aspects of Competency

Assessment requires evidence that the candidate:

1.1. Demonstrated knowledge of organizational procedures for handling verbal and written communications

1.2. Received and acted on verbal messages and instructions

1.3. Demonstrated competency in recording instructions/information

2. Underpinning Knowledge and Attitudes

2.1. Knowledge of organizational policies/guidelines in regard to processing internal/external information

2.2. Ethical work practices in handling communications

2.3. Communication process

3. Underpinning Skills

3.1. Conciseness in receiving and clarifying messages/ information/communication

3.2. Accuracy in recording messages/information

4. Resource Implications

The following resources MUST be provided:

4.1. Pens

4.2. Note pads

5. Methods of Assessment

Competency may be assessed through:

5.1. Direct Observation

5.2. Oral interview

5.3. Written Evaluation

5.4. Third Party Report

6. Context of Assessment

6.1. Competency may be assessed individually in the actual workplace or simulation environment in TESDA accredited institutions

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UNIT OF COMPETENCY : WORK WITH OTHERS

UNIT CODE : 500311102

UNIT DESCRIPTOR : This unit cover the skills, knowledge and attitudes required to develop workplace relationship and contribute in workplace activities.



1. Develop effective workplace relationship

1.1 Duties and responsibilities are done in a positive manner to promote cooperation and good relationship

1.2 Assistance is sought from workgroup when difficulties arise and addressed through discussions

1.3 Feedback provided by others in the team is encouraged, acknowledged and acted upon

1.4 Differences in personal values and beliefs are respected and acknowledged in the development

2. Contribute to work group activities

2.1 Support is provided to team members to ensure workgroup goals are met

2.2 Constructive contributions to workgroup goals and tasks are made according to organizational requirements

2.3 Information relevant to work is shared with team members to ensure designated goals are met

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RANGE OF VARIABLES

VARIABLE RANGE

1. Duties and responsibilities

1.1 Job description and employment arrangements

1.2 Organization’s policy relevant to work role

1.3 Organizational structures

1.4 Supervision and accountability requirements including OHS

1.5 Code of conduct

2. Work group 2.1 Supervisor or manager

2.2 Peers/work colleagues

2.3 Other members of the organization

3. Feedback on performance

3.1 Formal/Informal performance appraisal

3.2 Obtaining feedback from supervisors and colleagues and clients

3.3 Personal, reflective behavior strategies

3.4 Routine organizational methods for monitoring service delivery

4. Providing support to team members

4.1 Explaining/clarifying

4.2 Helping colleagues

4.3 Providing encouragement

4.4 Providing feedback to another team member

4.5 Undertaking extra tasks if necessary

5. Organizational requirements

5.1 Goals, objectives, plans, system and processes

5.2 Legal and organization policy/guidelines

5.3 OHS policies, procedures and programs

5.4 Ethical standards

5.5 Defined resources parameters

5.6 Quality and continuous improvement processes and standards

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EVIDENCE GUIDE

1. Critical aspects of competency


1.1. Provided support to team members to ensure goals are met

1.2. Acted on feedback from clients and colleagues

1.3. Accessed learning opportunities to extend own personal work competencies to enhance team goals and outcomes

2. Underpinning Knowledge

2.1. The relevant legislation that affects operations, especially with regards to safety

2.2. Reasons why cooperation and good relationships are important

2.3. Knowledge of the organization’s policies, plans and procedures

2.4. Understanding how to elicit and interpret feedback

2.5. Knowledge of workgroup member’s responsibilities and duties

2.6. Importance of demonstrating respect and empathy in dealings with colleagues

2.7. Understanding of how to identify and prioritize personal development opportunities and options


3.1. Ability to read and understand the organization’s policies and work procedures

3.2. Write simple instructions for particular routine tasks

3.3. Interpret information gained from correspondence

3.4. Communication skills to request advice, receive feedback and work with a team

3.5. Planning skills to organized work priorities and arrangement

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3.6. Technology skills including the ability to select and use technology appropriate to a task

3.7. Ability to relate to people from a range of social, cultural and ethnic backgrounds.

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4.1. Access to relevant workplace or appropriately simulated environment where assessment can take place

4.2. Materials relevant to the proposed activity or task



5.1. Direct observations of work activities of the individual member in relation to the work activities of the group

5.2. Observation of simulation and/or role play involving the participation of individual member to the attainment of organizational goal

5.3. Case studies and scenarios as a basis for discussion of issues and strategies

6. Context for Assessment

6.1. Competency assessment may occur in workplace or any appropriately simulated environment

6.2. Assessment shall be observed while task are being undertaken whether individually or in group

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UNIT OF COMPETENCY: DEMONSTRATE WORK VALUES

UNIT CODE 500311103

UNIT DESCRIPTOR : This unit covers the knowledge, skills, and attitude in demonstrating proper work values.


Italicized terms are elaborated in theRange of Variables

1. Define the purpose of work

1.1 One’s unique sense of purpose for working and the why’s of work are identified, reflected on and clearly defined for one’s development as a person and as a member of society.

1.2 Personal mission is in harmony with company’s values2. Apply work

values/ethics 2.1 Work values/ethics/concepts are classified and

reaffirmed in accordance with the transparent company ethical standards, policies and guidelines.

2.2 Work practices are undertaken in compliance with industry work ethical standards, organizational policy and guidelines

2.3 Personal behavior and relationships with co-workers and/or clients are conducted in accordance with ethical standards, policy and guidelines.

2.4 Company resources are used in accordance with transparent company ethical standard, policies and guidelines.

3. Deal with ethical problems

3.1 Company ethical standards, organizational policy and guidelines on the prevention and reporting of unethical conduct are accessed and applied in accordance with transparent company ethical standard, policies and guidelines.

3.2 Work incidents/situations are reported and/or resolved in accordance with company protocol/guidelines.

3.3 Resolution and/or referral of ethical problems identified are used as learning opportunities.

4. Maintain integrity of conduct in the workplace

4.1 Personal work practices and values are demonstrated consistently with acceptable ethical conduct and company’s core values.

4.2 Instructions to co-workers are provided based on ethical, lawful and reasonable directives.

4.3 Company values/practices are shared with co-workers using appropriate behavior and language.

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RANGE OF VARIABLES

VARIABLE RANGE1. Work values/ethics/ concepts May include but are not limited to:

1.1 Commitment/ Dedication1.2 Sense of urgency1.3 Sense of purpose1.4 Love for work1.5 High motivation1.6 Orderliness1.7 Reliability1.8 Competence1.9 Dependability1.10 Goal-oriented1.11 Sense of responsibility1.12 Being knowledgeable1.13 Loyalty to work/company1.14 Sensitivity to others 1.15 Compassion/Caring attitude1.16 Balancing between family and work1.17 Pakikisama1.18 Bayanihan spirit/teamwork1.19 Sense of nationalism

2. Work practices 2.1 Quality of work2.2 Punctuality2.3 Efficiency2.4 Effectiveness2.5 Productivity2.6 Resourcefulness2.7 Innovativeness/Creativity2.8 Cost conciousness2.9 5S2.10 Attention to details

3. Incidents/situations 3.1 Violent/intensed dispute or argument3.2 Gambling3.3 Use of prohibited substances3.4 Pilferages3.5 Damage to person or property3.6 Vandalism3.7 Falsification3.8 Bribery3.9 Sexual Harassment3.10 Blackmail

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VARIABLE RANGE

4. Company resources 4.1 Consumable materials4.2 Equipment/Machineries4.3 Human4.4 Time4.5 Financial resources

5. Instructions 5.1 Verbal5.2 Written

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EVIDENCE GUIDE1. Critical Aspects

of CompetencyAssessment requires evidence that the candidate:1.1 Defined one’s unique sense of purpose for working1.2 Clarified and affirmed work values/ethics/concepts

consistently in the workplace1.3 Demonstrated work practices satisfactorily and consistently

in compliance with industry work ethical standards, organizational policy and guidelines

1.4 Demonstrated personal behavior and relationships with co-workers and/or clients consistent with ethical standards, policy and guidelines

1.5 Used company resources in accordance with company ethical standard, policies and guidelines.

1.6 Followed company ethical standards, organizational policy and guidelines on the prevention and reporting of unethical conduct/behavior


2.1 Occupational health and safety2.2 Work values and ethics2.3 Company performance and ethical standards2.4 Company policies and guidelines2.5 Fundamental rights at work including gender sensitivity2.6 Work responsibilities/job functions2.7 Corporate social responsibilities2.8 Company code of conduct/values2.9 Balancing work and family responsibilities


3.1 Interpersonal skills3.2 Communication skills3.3 Self awareness, understanding and acceptance3.4 Application of good manners and right conduct


The following resources MUST be provided:4.1 Workplace or assessment location 4.2 Case studies/Scenarios


Competency may be assessed through:5.1 Portfolio Assessment 5.2 Interview5.3 Third Party Reports


6.1 Competency may be assessed in the work place or in a simulated work place setting

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UNIT OF COMPETENCY: PRACTICE HOUSEKEEPING PROCEDURES

UNIT CODE : 500311104

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to apply the basic housekeeping procedures.



1. Sort and remove unnecessary items

1.1 Reusable, recyclable materials are sorted in accordance with company/office procedures

1.2 Unnecessary items are removed and disposed of in accordance with company or office procedures

2. Arrange items 2.1 Items are arranged in accordance with company/office housekeeping procedures

2.2 Work area is arranged according to job requirements

2.3 Activities are prioritized based on instructions.2.4 Items are provided with clear and visible

identification marks based on procedure2.5 Safety equipment and evacuation passages are

kept clear and accessible based on instructions3. Maintain work area, tools

and equipment 3.1 Cleanliness and orderliness of work area is

maintained in accordance with company/office procedures

3.2 Tools and equipment are cleaned in accordance with manufacturer’s instructions/manual

3.3 Minor repairs are performed on tools and equipment in accordance with manufacturer’s instruction/manual

3.4 Defective tools and equipment are reported to immediate supervisor

4. Follow standardized work process and procedures

4.1 Materials for common use are maintained in designated area based on procedures

4.2 Work is performed according to standard work procedures

4.3 Abnormal incidents are reported to immediate supervisor

5. Perform work spontaneously

5.1 Work is performed as per instruction5.2 Company and office decorum are followed and

complied with5.3 Work is performed in accordance with

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occupational health and safety (OHS) requirements

RANGE OF VARIABLES

VARIABLE RANGE1. Unnecessary items May include but are not limited to:

1.1 Non-recyclable materials1.2 Unserviceable tools and equipment1.3 Pictures, posters and other materials not related to work activity1.4 Waste materials

2. Identification marks 2.1 Labels2.2 Tags2.3 Color coding

3. Decorum 3.1 Company/ office rules and regulations 3.2 Company/ office uniform3.3 Behavior

4. Minor repair Minor repair include but not limited to:4.1 Replacement of parts4.2 Application of lubricants4.3 Sharpening of tools4.4 Tightening of nuts, bolts and screws

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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Practiced the basic procedures of 5S


2.1 Principles of 5S2.2 Work process and procedures2.3 Safety signs and symbols2.4 General OH&S principles and legislation2.5 Environmental requirements relative to work safety2.6 Accident/Hazard reporting procedures


3.1 Basic communication skills3.2 Interpersonal skills3.3 Reading skills required to interpret instructions3.4 Reporting/recording accidents and potential hazards


The following resources MUST be provided:4.1 Facilities, materials tools and equipment necessary for

the activity


Competency must be assessed through:5.1 Third party report5.2 Interview5.3 Demonstration with questioning



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UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONUNIT CODE : 500311105UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes

required to gather, interpret and convey information in response to workplace requirements.



1. Obtain and convey workplace information

1.1 Specific and relevant information is accessed from appropriate sources

1.2 Effective questioning , active listening and speaking skills are used to gather and convey information

1.3 Appropriate medium is used to transfer information and ideas

1.4 Appropriate non- verbal communication is used1.5 Appropriate lines of communication with supervisors

and colleagues are identified and followed1.6 Defined workplace procedures for the location and

storage of information are used1.7 Personal interaction is carried out clearly and concisely

2. Participate in workplace meetings and discussions

2.1 Team meetings are attended on time2.2 Own opinions are clearly expressed and those of

others are listened to without interruption2.3 Meeting inputs are consistent with the meeting purpose

and established protocols2.4 Workplace interactions are conducted in a courteous

manner 2.5 Questions about simple routine workplace procedures

and maters concerning working conditions of employment are asked and responded to

2.6 Meetings outcomes are interpreted and implemented3. Complete relevant

work related documents

3.1 Range of forms relating to conditions of employment are completed accurately and legibly

3.2 Workplace data is recorded on standard workplace forms and documents

3.3 Basic mathematical processes are used for routine calculations

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3.4 Errors in recording information on forms/ documents are identified and properly acted upon

3.5 Reporting requirements to supervisor are completed according to organizational guidelines

RANGE OF VARIABLES

VARIABLE RANGE1. Appropriate sources 1.1. Team members

1.2. Suppliers

1.3. Trade personnel

1.4. Local government

1.5. Industry bodies

2. Medium 2.1. Memorandum

2.2. Circular

2.3. Notice

2.4. Information discussion

2.5. Follow-up or verbal instructions

2.6. Face to face communication

3. Storage 3.1. Manual filing system

3.2. Computer-based filing system

4. Forms 4.1. Personnel forms, telephone message forms, safety reports

5. Workplace interactions 5.1. Face to face

5.2. Telephone

5.3. Electronic and two way radio

5.4. Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagrams

6. Protocols 6.1. Observing meeting

6.2. Compliance with meeting decisions

6.3. Obeying meeting instructions

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EVIDENCE GUIDE1. Critical Aspects of

CompetencyAssessment requires evidence that the candidate:1.1. Prepared written communication following standard

format of the organization1.2. Accessed information using communication

equipment1.3. Made use of relevant terms as an aid to transfer

information effectively1.4. Conveyed information effectively adopting the formal

or informal communication


2.1. Effective communication2.2. Different modes of communication 2.3. Written communication2.4. Organizational policies2.5. Communication procedures and systems2.6. Technology relevant to the enterprise and the

individual’s work responsibilities

3. Underpinning Skills 3.1. Follow simple spoken language3.2. Perform routine workplace duties following simple

written notices3.3. Participate in workplace meetings and discussions3.4. Complete work related documents3.5. Estimate, calculate and record routine workplace

measures3.6. Basic mathematical processes of addition,

subtraction, division and multiplication3.7. Ability to relate to people of social range in the

workplace3.8. Gather and provide information in response to

workplace requirements


4.1. Fax machine4.2. Telephone4.3. Writing materials4.4. Internet


5.1. Direct Observation5.2. Oral interview and written test


6.1. Competency may be assessed individually in the actual workplace or through accredited institution

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UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.



1. Describe team role and scope

1.1. The role and objective of the team is identified from available sources of information

1.2. Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources

2. Identify own role and responsibility within team

2.1. Individual role and responsibilities within the team environment are identified

2.2. Roles and responsibility of other team members are identified and recognized

2.3. Reporting relationships within team and external to team are identified

3. Work as a team member

3.1. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives

3.2. Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context

3.3. Observed protocols in reporting using standard operating procedures

3.4. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

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RANGE OF VARIABLES

VARIABLE RANGE

1. Role and objective of team

1.1. Work activities in a team environment with enterprise or specific sector

1.2. Limited discretion, initiative and judgement maybe demonstrated on the job, either individually or in a team environment

2. Sources of information

2.1. Standard operating and/or other workplace procedures

2.2. Job procedures

2.3. Machine/equipment manufacturer’s specifications and instructions

2.4. Organizational or external personnel

2.5. Client/supplier instructions

2.6. Quality standards

2.7. OHS and environmental standards

3. Workplace context 3.1. Work procedures and practices

3.2. Conditions of work environments

3.3. Legislation and industrial agreements

3.4. Standard work practice including the storage, safe handling and disposal of chemicals

3.5. Safety, environmental, housekeeping and quality guidelines

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EVIDENCE GUIDE



1.1. Operated in a team to complete workplace activity

1.2. Worked effectively with others

1.3. Conveyed information in written or oral form

1.4. Selected and used appropriate workplace language

1.5. Followed designated work plan for the job

1.6. Reported outcomes

2. Underpinning Knowledge and Attitude

2.1. Communication process

2.2. Team structure

2.3. Team roles

2.4. Group planning and decision making

3. Underpinning Skills 3.1. Communicate appropriately, consistent with the culture of the workplace



4.1. Access to relevant workplace or appropriately simulated environment where assessment can take place

4.2. Materials relevant to the proposed activity or tasks



5.1. Observation of the individual member in relation to the work activities of the group

5.2. Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal

5.3. Case studies and scenarios as a basis for discussion of issues and strategies in teamwork


6.1. Competency may be assessed in workplace or in a simulated workplace setting

6.2. Assessment shall be observed while task are being undertaken whether individually or in group

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UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.



1. Integrate personal objectives with organizational goals

1.1 Personal growth and work plans are pursued towards improving the qualifications set for the profession

1.2 Intra- and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation

1.3 Commitment to the organization and its goal is demonstrated in the performance of duties

2. Set and meet work priorities

2.1 Competing demands are prioritized to achieve personal, team and organizational goals and objectives.

2.2 Resources are utilized efficiently and effectively to manage work priorities and commitments

2.3 Practices along economic use and maintenance of equipment and facilities are followed as per established procedures

3. Maintain professional growth and development

3.1 Trainings and career opportunities are identified and availed of based on job requirements

3.2 Recognitions are sought/received and demonstrated as proof of career advancement

3.3 Licenses and/or certifications relevant to job and career are obtained and renewed

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RANGE OF VARIABLES

VARIABLE RANGE1. Evaluation 1.1 Performance Appraisal

1.2 Psychological Profile1.3 Aptitude Tests

2. Resources 2.1 Human2.2 Financial2.3 Technology

2.3.1 Hardware2.3.2 Software

3. Trainings and career opportunities

3.1 Participation in training programs 3.1.1 Technical 3.1.2 Supervisory 3.1.3 Managerial 3.1.4 Continuing Education3.2 Serving as Resource Persons in conferences and

workshops

4. Recognitions 4.1 Recommendations4.2 Citations4.3 Certificate of Appreciations4.4 Commendations4.5 Awards4.6 Tangible and Intangible Rewards

5. Licenses and/or certifications

5.1 National Certificates5.2 Certificate of Competency5.3 Support Level Licenses5.4 Professional Licenses

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EVIDENCE GUIDE 1. Critical Aspects of

CompetencyAssessment requires evidence that the candidate:1.1 Attained job targets within key result areas (KRAs)1.2 Maintained intra - and interpersonal relationship in the

course of managing oneself based on performance evaluation

1.3 Completed trainings and career opportunities which are based on the requirements of the industries

1.4 Acquired and maintained licenses and/or certifications according to the requirement of the qualification


2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.)

2.2 Company policies2.3 Company operations, procedures and standards 2.4 Fundamental rights at work including gender sensitivity2.5 Personal hygiene practices

3. Underpinning Skills 3.1 Appropriate practice of personal hygiene3.2 Intra and Interpersonal skills3.3 Communication skills


The following resources MUST be provided:4.1 Workplace or assessment location4.2 Case studies/scenarios


Competency may be assessed through:5.1 Portfolio Assessment5.2 Interview5.3 Simulation/Role-plays5.4 Observation5.5 Third Party Reports5.6 Exams and Tests



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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

UNIT CODE : 500311108

UNIT DESCRIPTOR : This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.



1. Identify hazards and risks

1.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures

1.2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures

1.3 Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures

2. Evaluate hazards and risks

2.1 Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)

2.2 Effects of the hazards are determined2.3 OHS issues and/or concerns and identified safety

hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation

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3. Control hazards and risks

3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed

3.2 Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies

3.3 Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices

3.4 Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol

4. Maintain OHS awareness

4.1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures

4.2 OHS personal records are completed and updated in accordance with workplace requirements

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RANGE OF VARIABLES

VARIABLE RANGE1. Safety regulations May include but are not limited to:

1.1 Clean Air Act1.2 Building code1.3 National Electrical and Fire Safety Codes1.4 Waste management statutes and rules1.5 Philippine Occupational Safety and Health Standards1.6 DOLE regulations on safety legal requirements1.7 ECC regulations

2. Hazards/Risks May include but are not limited to:2.1 Physical hazards – impact, illumination, pressure, noise, vibration, temperature, radiation 2.2 Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi, insects2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke, gasses, vapors2.4 Ergonomics

2.4.2 Psychological factors – over exertion/ excessive force, awkward/static positions, fatigue, direct pressure, varying metabolic cycles

2.4.3 Physiological factors – monotony, personal relationship, work out cycle

3. Contingency measures

May include but are not limited to:3.1 Evacuation3.2 Isolation3.3 Decontamination3.4 Calling emergency personnel

4. PPE May include but are not limited to:4.1 Mask4.2 Gloves4.3 Goggles4.4 Hair Net/cap/bonnet4.5 Face mask/shield4.6 Ear muffs4.7 Apron/Gown/coverall/jump suit4.8 Anti-static suits

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VARIABLE RANGE

5. Emergency-related drills and training

5.1 Fire drill5.2 Earthquake drill 5.3 Basic life support/CPR5.4 First aid5.5 Spillage control 5.6 Decontamination of chemical and toxic5.7 Disaster preparedness/management

6. OHS personal records

6.1 Medical/Health records6.2 Incident reports6.3 Accident reports6.4 OHS-related training completed

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CompetencyAssessment requires evidence that the candidate:1.1 Explained clearly established workplace safety and

hazard control practices and procedures1.2 Identified hazards/risks in the workplace and its

corresponding indicators in accordance with company procedures

1.3 Recognized contingency measures during workplace accidents, fire and other emergencies

1.4 Identified terms of maximum tolerable limits based on threshold limit value- TLV.

1.5 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace

1.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices

1.7 Completed and updated OHS personal records in accordance with workplace requirements

2. Underpinning Knowledge and

Attitude

2.1 OHS procedures and practices and regulations2.2 PPE types and uses2.3 Personal hygiene practices2.4 Hazards/risks identification and control2.5 Threshold Limit Value -TLV2.6 OHS indicators 2.7 Organization safety and health protocol2.8 Safety consciousness2.9 Health consciousness


3.1 Practice of personal hygiene 3.2 Hazards/risks identification and control skills3.3 Interpersonal skills3.4 Communication skills

Resource Implications The following resources must be provided: 4.1 Workplace or assessment location4.2 OHS personal records4.3 PPE4.4 Health records

Methods of Assessment Competency may be assessed through:5.1 Portfolio Assessment 5.2 Interview5.3 Case Study/Situation



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COMMON COMPETENCIES

UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES

UNIT CODE : TRS311204

UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes in following health, safety and security practices. It includes dealing with emergency situations and maintaining safe personal presentation standards.

ELEMENT PERFORMANCE CRITERIAItalicized items are elaborated on the Range of Variables

1. Follow workplace procedures for health, safety and security practices

1.1 Correct health, safety and security procedures are followed in line with legislation, regulations and enterprise procedures

1.2 Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure

1.3 Suspicious behavior or unusual occurrence are reported in line with enterprise procedure

2. Deal with emergency situations

2.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility

2.2 Emergency procedures are followed in line with enterprise procedures

2.3 Assistance is sought from colleagues to resolve or respond to emergency situations

2.4 Details of emergency situations are reported in line with enterprise procedures

3. Maintain safe personal presentation standards

3.1 Safe personal standards are identified and followed in line with enterprise requirements

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RANGE OF VARIABLES

VARIABLE RANGE1. Health, safety and security

proceduresMay include but are not limited to :1.1 use of personal protective clothing and

equipment1.2 safe posture including sitting, standing, bending1.3 manual handling including lifting, transferring1.4 safe work techniques including knives and

equipment, handling hot surfaces, computers and electronic equipment

1.5 safe handling of chemicals, poisons and dangerous materials

1.6 ergonomically sound furniture and work stations1.7 emergency fire and accident1.8 hazard identification and control1.9 security of documents, cash, equipment, people1.10 key control systems

2. Breaches of procedure May include but are not limited to :2.1 loss of keys2.2 strange or suspicious persons2.3 broken or malfunctioning equipment2.4 loss of property, goods or materials2.5 damaged property or fittings2.6 lack of suitable signage when required2.7 lack of training on health and safety issues2.8 unsafe work practices

3. Emergency May include but is not limited to :3.1 personal injuries 3.2 fire3.3 electrocution3.4 natural calamity i.e. earthquake/flood3.5 criminal acts i.e. robbery

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EVIDENCE GUIDE

1. Critical Aspects of Competency

Assessment requires evidence that the candidate :1.1 Complied with industry practices and procedures1.2 Used interactive communication with others1.3 Complied with workplace safety, security and hygiene

practices1.4 Identified faults & problems and the necessary corrective

action1.5 Promoted public relation among others1.6 Complied with quality standards1.7 Responded to emergency situations in line with enterprise

guidelines1.8 Complied with proper dress code


2.1 Communication 2.1.1 Interactive communication with others 2.1.2 Interpersonal skills 2.1.3 Good working attitude 2.1.4 Ability to work quietly; with cooperation; patience,

carefulness, cleanliness and aesthetic values 2.1.5 Ability to focus on task at hand2.2 Systems, Processes and Operations 2.2.1 Workplace health, safety and security procedures 2.2.2 Emergency procedures 2.2.3 Personal presentation

2.3 Safety Practices 2.3.1 Proper disposal of garbage 2.3.2 Practice safety measures 2. 3.3 5S Implementation

3. Underpinning Skills 3.1 Ability to make decision3.2 Time management3.4 Ability to offer alternative steps3.5 Care in handling and operating equipment


4.1 Procedures Manual on safety, security, health and emergency

4.2 Availability of tools, equipment, supplies and materials


5.1 Written examination5.2 Practical demonstration 5.3 Interview

6. Context for 6.1 Assessment may be done in the workplace or in a simulated

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Assessment workplace setting (assessment centers)6.2 Assessment activities are carried out through TESDA's

accredited assessment center

UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes in providing effective customer service. It includes greeting customer, identifying customer needs, delivering service to customer, handling queries through telephone, fax machine, internet and email and handling complaints, evaluation and recommendation.

ELEMENT PERFORMANCE CRITERIAItalicized items are elaborated in the Range of Variables

1. Greet customer 1.1 Guests are greeted in line with enterprise procedure

1.2 Verbal and non-verbal communications are appropriate to the given situation

1.3 Non verbal communication of customer is observed responding to customer

1.4 Sensitivity to cultural and social differences is demonstrated

2. Identify customer needs 2.1 Appropriate interpersonal skills are used to ensure that customer needs are accurately identified

2.2 Customer needs are assessed for urgency so that priority for service delivery can be identified

2.3 Customers are provided with information

2.4 Personal limitation in addressing customer needs is identified and where appropriate, assistance is sought from supervisor

3. Deliver service to customer

3.1 Customer needs are promptly attended to in line with enterprise procedure

3.2 Appropriate rapport is maintained with customer to enable high quality service delivery

3.3 Opportunity to enhance the quality of service and products are taken wherever possible

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ELEMENT PERFORMANCE CRITERIAItalicized items are elaborated in the Range of Variables

4. Handle queries through telephone, fax machine, internet and email

4.1 Use telephone, computer, fax machine, internet efficiently to determine customer requirements

4.2 Queries/ information are recorded in line with enterprise procedure

4.3 Queries are acted upon promptly and correctly in line with enterprise procedure

5. Handle complaints, evaluation and recommendations

5.1 Guests are greeted with a smile and eye-to-eye contact

5.2 Responsibility for resolving the complaint is taken within limit of responsibility

5.3 Nature and details of complaint are established and agreed with the customer

5.4 Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible

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RANGE OF VARIABLES

VARIABLE RANGE

1. Non-verbal communication

1.1 body language1.2 dress and accessories1.3 gestures and mannerisms1.4 voice tonality and volume1.5 use of space1.6 culturally specific communication customs and

practices

2. Cultural and social differences

Includes but are not limited to :2.1 modes of greeting, farewelling and conversation2.2 body language/ use of body gestures2.3 formality of language

3. Interpersonal skills 3.1 interactive communication3.2 public relation3.3 good working attitude3.4 sincerity3.5 pleasant disposition3.6 effective communication skills

4. Customer needs Customer with specific needs may include :4.1 those with a disability4.2 those with special cultural or language needs4.3 unaccompanied children4.4 parents with young children4.5 pregnant women4.6 single women

5. Enterprise procedure Protocol and enterprise procedures may include :5.1 modes of greeting and farewelling5.2 addressing the person by name5.3 time-lapse before a response5.4 style manual requirements5.5 standard letters and proformas

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CompetencyAssessment requires evidence that the candidate :1.1 Complied with industry practices and procedures1.2 Used interactive communication with others1.3 Complied with occupational, health and safety practices1.4 Promoted public relation among others1.5 Complied with service manual standards1.6 Demonstrated familiarity with company facilities, products

and services1.7 Applied company rules and standards1.8 Applied telephone ethics1.9 Applied correct procedure in using telephone, fax

machine, internet1.10 Handled customer complaints


2.1 Communication2.1.1 Interactive communication with others2.1.2 Interpersonal skills/ social graces with

sincerity2.2 Safety Practices

2.2.1 Safe work practices2.2.2 Personal hygiene

2.3 Attitude 2.3.1 Attentive, patient and cordial

2.3.2 Eye-to-eye contact2.3.3 Maintain teamwork and cooperation

2.4 Theory2.4.1 Selling/upselling techniques2.4.2 Interview techniques2.4.3 Conflict resolution 2.4.4 Communication process2.4.5 Communication barriers


3.1 Effective communication skills3.2 Non-verbal communication - body language3.3 Good time management3.4 Ability to work calmly and unobtrusively effectively 3.5 Ability to handle telephone inquiries and conversations3.6 Correct procedure in handling telephone inquiries3.7 Proper way of handling complaints

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4.1 Availability of telephone, fax machine, internet, etc.4.2 Availability of data on projects and services; tariff

and rates, promotional activities in place etc.4.3 Availability of office supplies


5.1 Written examination5.2 Practical demonstration


6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)

6.2 Assessment activities are carried out through TESDA's accredited assessment center

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UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks.

ELEMENT PERFORMANCE CRITERIAItalicized items are elaborated in the Range of Variable

1. Follow hygiene procedures 1.1 Workplace hygiene procedures are implemented in line with enterprise and legal requirements

1.2 Handling and storage of items are undertaken in line with enterprise and legal requirements

2. Identify and prevent hygiene risks

2.1 Potential hygiene risks are identified in line with enterprise procedures

2.2 Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements

2.3 Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up

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RANGE OF VARIABLES

VARIABLE RANGE

1. Hygiene procedures Hygiene procedures may include :1.1 safe and hygienic handling of food and

beverage1.2 regular hand washing1.3 correct food storage1.4 appropriate and clean clothing1.5 avoidance of cross-contamination1.6 safe handling disposal of linen and laundry1.7 appropriate handling and disposal of garbage1.8 cleaning and sanitizing procedures1.9 personal hygiene

2. Hygiene risk 2.1 bacterial and other contamination arising from poor handling of food

2.2 inappropriate storage of foods2.3 storage at incorrect temperatures2.4 foods left uncovered2.5 poor personal hygiene practices2.6 poor work practices

2.6.1 cleaning2.6.2 housekeeping2.6.3 food handling2.6.4 vermin2.6.5 airborne dust

2.7 cross-contamination through cleaning inappropriate cleaning practices

2.8 inappropriate handling of potentially infectious linen

2.9 contaminated wastes such as blood and body secretions

2.10 disposal of garbage and contaminated or potentially contaminated wastes

3. Minimizing or removing risk

3.1 auditing staff skills and providing training3.2 ensuring policies and procedures are followed

strictly3.3 audits or incidents with follow up actions

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EVIDENCE GUIDE


Assessment required evidence that the candidate :1.1 Followed hygiene procedures1.2 Identified and responded to hygiene risk1.3 Practiced personal grooming and hygiene


2.1 Typical hygiene and control procedures in the hospitality and tourism industries

2.2 Overview of legislation and regulation in relation to food handling, personal and general hygiene

2.3 Knowledge on factors which contribute to workplace hygiene problems

2.4 General hazards in handling of food, linen and laundry and garbage, including major causes of contamination and cross-infection

2.5 Sources of and reasons for food poisoning


3.1 Ability to follow correct procedures and instructions3.2 Ability to handle operating tools/ equipment3.3 Application to hygiene principles


4.1 Hygiene procedures, actual or simulated workplace, products used in hotel/restaurant /tourism workplace


5.1 Written examination5.2 Practical demonstration




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UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE


UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills required to access, increase and update industry knowledge. It includes seek information on the industry and update industry knowledge

ELEMENT PERFORMANCE CRITERIAItalicized items are elaborated in the Range of Variable

1. Seek information on the industry

1.1 Sources of information on the industry are correctly identified and accessed

1.2 Information to assist effective work performance is obtained in line with job requirements

1.3 Specific information on sector of work is accessed and updated

1.4 Industry information is correctly applied to day-to-day work activities

2. Update industry knowledge

2.1 Informal and/or formal research is used to update general knowledge of the industry

2.2 Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities

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RANGE OF VARIABLES

VARIABLE RANGE

1. Information sources Information sources may include but are not limited to :1.1 media1.2 reference books1.3 libraries1.4 unions1.5 industry associations1.6 industry journals1.7 internet1.8 personal observation and experience

2. Information to assist effective work performance

2.1 different sectors of the industry and the services available in each sector

2.2 relationship between tourism and hospitality2.3 relationship between the industry and other

industries2.4 industry working conditions2.5 legislation that affects the industry

2.5.1 liquor2.5.2 health and safety2.5.3 hygiene2.5.4 gaming2.5.5 workers compensation2.5.6 consumer protection 2.5.7 duty of care2.5.8 building regulations

2.6 trade unions environmental issues and requirements2.7 industrial relations issues and major

organizations2.8 career opportunities within the industry2.9 work ethic required to work in the industry

and industry expectations of staff2.10 quality assurance

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EVIDENCE GUIDE


Assessment requires evidence that the candidate/ trainee :1.1 Knew key sources of information on the industry1.2 Updated industry knowledge1.3 Accessed and used industry information


2.1 Time management2.2 Ready skills needed to access industry information2.3 Basic competency skills needed to access the internet


3.1 Overview of quality assurance in the industry3.2 Role of individual staff members3.4 Industry information sources


4.1 Sources of information on the industry4.2 Industry knowledge


5.1 Interview/questions5.2 Practical demonstration5.3 Portfolio of industry information related to trainee’s work




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UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS

UNIT CODE : TRS311203 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes and

values needed to perform computer operations which includes inputting, accessing, producing and transferring data using the appropriate hardware and software

ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables

1. Plan and prepare for task to be undertaken

1.1 Requirements of task are determined

1.2 Appropriate hardware and software is selected according to task assigned and required outcome

1.3 Task is planned to ensure OH & S guidelines and procedures are followed

2. Input data into computer 2.1 Data are entered into the computer using appropriate program/application in accordance with company procedures

2.2 Accuracy of information is checked and information is saved in accordance with standard operating procedures

2.3 Inputted data are stored in storage media according to requirements

2.4 Work is performed within ergonomic guidelines

3. Access information using computer

3.1 Correct program/application is selected based on job requirements

3.2 Program/application containing the information required is accessed according to company procedures

3.3 Desktop icons are correctly selected, opened and closed for navigation purposes

3.4 Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards

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ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables

4. Produce/output data using computer system

4.1 Entered data are processed using appropriate software commands

4.2 Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures

4.3 Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures

5. Maintain computer equipment and systems

5.1 Systems for cleaning, minor maintenance and replacement of consumables are implemented

5.2 Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures

5.3 Basic file maintenance procedures are implemented in line with the standard operating procedures

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RANGE OF VARIABLES

VARIABLE RANGE1. Hardware and peripheral

devices1.1 Personal computers1.2 Networked systems1.3 Communication equipment1.4 Printers1.5 Scanners1.6 Keyboard1.7 Mouse

2. Software Software includes the following but not limited to:2.1 Word processing packages2.2 Data base packages2.3 Internet2.4 Spreadsheets

3. OH & S guidelines 3.1 OHS guidelines3.2 Enterprise procedures

4. Storage media Storage media include the following but not limited to:4.1 diskettes4.2 CDs4.3 zip disks4.4 hard disk drives, local and remote

5. Ergonomic guidelines 5.1 Types of equipment used5.2 Appropriate furniture5.3 Seating posture5.4 Lifting posture5.5 Visual display unit screen brightness

6. Desktop icons Icons include the following but not limited to:6.1 directories/folders6.2 files6.3 network devices6.4 recycle bin

7. Maintenance 7.1 Creating more space in the hard disk7.2 Reviewing programs7.3 Deleting unwanted files7.4 Backing up files 7.5 Checking hard drive for errors7.6 Using up to date anti-virus programs7.7 Cleaning dust from internal and external

surfaces

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EVIDENCE GUIDE1. Critical aspect of

competencyAssessment must show that the candidate:

1.1 Selected and used hardware components correctly and according to the task requirement

1.2 Identified and explain the functions of both hardware and software used, their general features and capabilities

1.3 Produced accurate and complete data in accordance with the requirements

1.4 Used appropriate devices and procedures to transfer files/data accurately

1.5 Maintained computer system


2.1 Basic ergonomics of keyboard and computer use2.2 Main types of computers and basic features of

different operating systems2.3 Main parts of a computer2.4 Storage devices and basic categories of memory2.5 Relevant types of software2.6 General security2.7 Viruses2.8 OH & S principles and responsibilities2.9 Calculating computer capacity


3.1 Reading skills required to interpret work instruction3.2 Communication skills


The assessor may select two of the following assessment methods to objectively assess the candidate:4.1 Observation4.2 Questioning4.3 Practical demonstration

5. Resource implication

5.1 Computer hardware with peripherals5.2 Appropriate software


6.1 Assessment may be conducted in the workplace or in a simulated environment

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CORE COMPETENCIES

UNIT OF COMPETENCY : CLEAN BAR AREAS


UNIT DESCRIPTOR : This unit deals with the skills and knowledge required to provide general assistance in maintaining cleanliness of

bar area and related equipment. It reflects the role of a “bartender” and/or a bar porter and may be part of the role of a bar attendant.



1. Clean bar and equipment 1.1 Bar surfaces and equipment are cleaned in accordance with industry standard and hygiene regulations

1.2 Equipment is operated in accordance with manufacturer’s manual and instructions

1.3 Condition of utensils and glassware is checked for dirt and damages

1.4 Broken, cracked items and other waste are safely disposed in accordance with environmental considerations

1.5 Reports are prepared in accordance with establishments policy procedures

1.6 “Closing up” procedures of glassware and other equipment are accomplished based on establishment standards

2. Clean and maintain public areas

2.2 Identified public areas are promptly cleaned and maintained in accordance with establishment standards

2.3 Empty and unwanted glasses are removed on a regular basis with minimum disruption to customers

2.4 Tables are cleaned hygienically in accordance with establishment requirements and standards

2.5 Customer service is enhanced thru courteous interaction with customers

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RANGE OF VARIABLES

This unit applies to all establishments where alcoholic beverages are served. The following explanations identify how this unit may be applied in different workplaces and circumstances.

VARIABLE RANGE

1. Bar surfaces and equipment May include but not limited to:1.1 service counters1.2 service stations1.3 backbar mirrors1.4 display counter / shelves1.5 flooring1.6 beverage storages1.7 post mix service points1.8 refrigeration equipment1.9 ice maker1.10 ice bin1.11 blenders1.12 coffee machines1.13 utensils and tools1.14 glass washers1.15 glassware1.16 food containers for garnishes, chips

2. Reports May include but not limited to:2.1 Materials inventory2.2 Breakage report2.3 Damage report

3. Public areas May include but not limited to:3.1 bar areas3.2 restaurant areas3.3 function areas3.4 gaming areas

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CompetencyAssessment requires evidences that the candidate:1.1 Applied workplace operations and procedures1.2 Maintained the cleanliness and tidiness of bar area1.3Performed bar cleaning procedures safely and hygienically


and Attitude

2.1 Trade theory2.1.1 Knowledge on bar operations 2.1.2 Logical and efficient work flow

2.2 Safety2.2.1 Safe work practices and first aid regulations2.2.2 Hygienic practices specific on bar operations2.2.3 Health Act related to basic hygiene requirements

in bar area


3.1 Communication skills3.2 Use of cleaning equipment and chemicals3.3 Bar equipment operations including glass washer3.4 Time management skills


The following resources MUST be provided:4.1 Workplace location4.3 Access to a range of bar cleaning equipment , tools and

materials / chemicals4.4 Access to a fully equipped bar including current industry equipment and tools


Competency may be assessed through:5.1 Demonstration of the proper operation of the appropriate

cleaning equipment5.2 Written or oral questions to test knowledge on proper

hygiene and procedures in maintaining cleanliness of the bar 5.3 Review of portfolios of evidence relevant to legislation and

OH&S issues and third-party reports to evaluate on-the-job and/or workplace performance by the candidate


Competency may be assessed at:6.1 Fully-equipped workplace or simulated environment

(assessment centers)6.2 TESDA accredited assessment center/venue with expert

and accredited assessor.

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UNIT OF COMPETENCY : OPERATE BAR


UNIT DESCRIPTOR : This unit covers the skills and knowledge required to carry out bar operations . It includes preparing bar for service, taking drink orders, serving drinks, closing the bar and dealing with intoxicated persons.



1. Prepare bar for service 1.1 Bar display and work area are set up in accordance with establishment requirements and bar service style

1.2 Bar products and materials are checked and re-stocked in accordance with establishment policy and procedures

1.3 All items are stored in accordance with established storing procedures and techniques

1.4 Suitable kinds of decorations, coasters, edible and non-edible garnishes are prepared in accordance with establishment requirements

2. Take drink orders 2.1 Product and brand preferences are checked with the customer courteously

2.2 Selection of drinks are politely recommended to customers, whenever necessary, in accordance with establishment policy and procedures

2.3 Specific customer preferences are identified in accordance with orders taken

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3. Serve drinks 3.1 Ordered drinks are promptly and courteously served, in accordance with customer preferences, using required glassware and garnishes

3.2 Alcoholic and non-alcoholic beverages are served according to customer preferences

3.3 Waste and spillage are minimized3.4 Beverage quality is checked during service

and corrections are made if necessary3.5 Beverage quality issues are reported promptly

to the appropriate person in accordance with establishment policy

3.6 Tray service is provided where appropriate in accordance with establishment procedures

3.7 Any unexpected situations are attended to promptly and safely in accordance with establishment policy

4. Deals with customers affected with alcohol

4.1 Responsible service of alcohol is practiced in accordance with relevant legislations and licensing requirements

4.2 Indicators of intoxicated person are identified 4.3 Behavioral warning signs of intoxication are

recognized and monitored4.4 Intoxicated persons are dealt with courteously

and promptly in accordance with the establishment service policy and guidelines

4.5 Intoxicated customers are refused service of alcoholic beverage in a diplomatic and suitable manner

4.6 Where practicable, appropriate food and non- alcoholic beverages are offered to intoxicated persons

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5. Close/turn over bar operations 5.1Beverage display and set up of bar area are removed or dismantled and cleaned in accordance with establishment procedures

5.2Leftover garnishes suitable for next-day operations are hygienically stored at recommended temperature

5.3 Materials, tools and glasses are properly kept in suitable cabinets

5.4 Stocks are checked and replenished in accordance with establishment procedures

5.5 When appropriate, equipment are shut down in accordance with establishment safety procedures and manufacturer’s instructions

5.6 Bar set up and stocks are maintained for the next shift of service, ensuring equipment and glasses are in the correct place, whenever necessary

5.7 Turnover of bar operations to the next shift is done in accordance with enterprise procedures

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RANGE OF VARIABLES

This unit applies to bar operations in all hospitality sectors, including all types of bars. The following explanations identify how this unit may be applied in different workplaces and circumstances.

VARIABLE RANGE1. Bar Areas May include the following:

1.1 Front bar area1.2 Back bar area1.3 Under bar area1.4 Bar floor area1.5 Bar storage

2. Bar service 2.1Must include the service of a variety drinks including:

Mixed drinks and basic cocktails Beers Spirits Wines Non-alcoholic beverages Fortified drinks

2.2 May include set-up requirements and procedures for :

inclusive packages cash bar set limits pre-set drinks open bar

3. Bar products and materials May include but are not limited to:3.1 different types of alcoholic and non-alcoholic beverages3.2 garnishes, both edible and non-edible3.3 accompaniments3.4 serviettes3.5 coasters3.6 bar towels3.7 display items including brochures, bar

menus, price lists and other promotional materials

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VARIABLE RANGE4. Alcoholic beverages May include but are not limited to:

4.1 Distilled spirits4.1.1 whiskies (scotch, american, canadian, irish)4.1.2 brandies / cognacs4.1.3 rums4.1.4 vodkas 4.1.5 tequilas4.1.6 lambanog(other locally made spirits)

4.2 Compounded 4.2.1 gins 4.2.2 liqueurs/cordials

4.3 Fermented4.3.1 Beer4. 3.2 Wines

4.3.2.1Still or natural wine -white wine -red wine -rose wine

4.3.2.2 Sparkling wines 4.3.2.3 Fortified wines 4.3.2.4 Aromatic wines

5. Non-alcoholic beverages May include but are not limited to:5.1 tea5.2 coffee5.3 milk5.4 chocolate5.5 carbonated drinks / sodas5.6 juices5.7 bottled waters

6. Specific customer preferences May include but are not limited to:6.1 Ice6.2 Garnishes6.3 Glassware6.4 Mixers6.5 Temperature6.6 Alcoholic Strength

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VARIABLE RANGE7. Equipment May include but are not limited to:

7.1 blenders, juicers and shakers7.2coffee-making equipment7.3 cleaning equipment7.4 refrigeration equipment7.5 utensils7.6 glass washers7.7 beer dispensing system 7.8 post mix systems7.9 ice machines7.10 manual and electronic cash registers, credit

card and POS equipment

8. Unexpected situations May include but are not limited to:8.1 Spillages8.2 Breakages8.3 Unruly customers

9. Behavioral signs of intoxication Generally include:9.1Relaxing of inhibition9.2Slowing of reaction9.3 Impairment of judgment9.4 Decrease in coordination9.5 Mumbling or incomprehensible speech

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EVIDENCE GUIDE1. Critical Aspects of Competency

Assessment requires evidences that the candidate:1.1 Applied workplace operations and procedures1.2 Set up and operated bar in accordance with established

procedures and systems1.3 Used accurate measures and appropriate glassware for

drinks1.4 Served a variety of standard drinks, both alcoholic and non-

alcoholic1.5 Served alcohol in accordance with the provisions of

relevant legislations, licensing requirements and responsible alcohol service


2.1 Trade theory2.1.1 Different types of bars and bar service2.1.2 Proper uses of different bar equipment2.1.3 Variety of beverage products and an overview of

commonly requested drinks 2.1.4 Origins, nature and characteristics of the

different alcoholic beverages (wines, spirits, beers, etc)

2.1.5 Serving techniques for different types of beverage and cocktails

2.2 Tools 2.2.1 Tools and equipment specifications and uses

2.3 Safety 2.3.1 Safe work practices and first aid regulations 2.3.2 Hygienic practices specific to bar operations national/local government laws related to service of

alcohol 2.3.3 Waste minimization and environmental

considerations3. Underpinning

Skills3.1 Communication skills3.2 Preparation and service techniques3.3 Showmanship (flair) skills3.4 Time management3.5 Opening and serving beverage techniques


The following resources MUST be provided:4.1 Access to workplace location4.2 Access to a fully-equipped bar including current industry equipment 4.3 Work activities under industry-realistic conditions

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Competency may be assessed through:5.1Observation on the proper set up of the bar including

classification of alcoholic beverages, glasses and proper service of beverage

5.2Demonstration on the classification of beverage and preparation of garnish presentations

5.3 Written and/or oral questions on general knowledge on beverage products, material and appropriate characteristics and service procedures

5.4 Third-party report from the supervisor and/or competent employer’s representative on the candidate's actual work performance

5.5 Portfolio of relevant subjects attended


6.1 Assessment may be done in a fully-equipped workplace or in a simulated workplace setting with current bar tools, equipment and materials / products (assessment centers)

6.2 Assessment activities are carried out through TESDA’s accredited assessment center with accompanying expert and accredited assessor

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UNIT OF COMPETENCY : PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC DRINKS


UNIT DESCRIPTOR : The units deals with the knowledge and skills required to prepare and mix different types of cocktails and non-alcoholic drinks. It includes preparing and mixing a variety of cocktails and non-alcoholic drinks, using, cleaning and maintaining tools, equipment and machineries for mixing drinks.



1. Prepare and mix a range of cocktails

1.1Classification of alcoholic beverages are determined according to ingredients used, process and characteristics

1.2 Non-alcoholic beverages used as mixers and modifiers are identified in accordance with the flavoring ingredients and process forms

1.3Different types of bar tools and equipment are identified and used in accordance with manufacturer’s manual and instruction

1.4Different types of glasses are identified and handled in accordance with establishment standard and sanitary practices

1.5 Ice supplies are prepared and used according to hygiene and sanitary practices

1.6Appropriate mixing methods and procedures are applied based on international standards

1.7Necessary garnish, edible and non-edible fruits and vegetables are prepared and used based on cocktail presentation

1.8Different categories of cocktails are identified according to international standard

1.9 Cocktail recipes are mixed using appropriate method and established international standard within the required time frame and customer reference

1.10 Specialty drink concoction are prepared and mixed in accordance with establishment recipe and service procedure

1.11 Appropriate product substitutes for out of stock liquor ingredients are utilized based on appropriate product standard

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1.12 Broken and chip glasses are identified and removed

1.13 Occupational health and sanitary practices in mixing cocktails are observed according to establishment standard procedures

1.14 Safety practices in using mechanical equipment are observed according to manufacturers guidelines

2. Prepare and mix a variety of non-alcoholic drinks

2.1 Non-alcoholic beverages are identified in accordance with flavoring ingredients and forms including coffees and teas

2.2 Edible fruits and vegetables used in mixing non-alcoholic cocktails are determined and prepared according to establishment standards

2.3 Ingredients, equipment and tools are prepared prior to service

2.4 Appropriate name and style of non-alcoholic drinks are properly identified according to customer request

2.5 Correct ingredients are selected and mixed in accordance with establishment service practice

2.6 Drinks are prepared appropriately in accordance with standard recipe and required time frame

2.7 Correct glasses and garnish are used attractively where appropriate

2.8 Occupational health and sanitary practices are observed in mixing drinks according to establishment operating procedures

3. Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non-alcoholic drinks

3.1 Bar tools are used and cleaned immediately after using in accordance with the establishment safety and sanitary procedures

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

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

3.4 Problems are promptly identified, reported to and acted upon immediately

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RANGE OF VARIABLES

This unit applies to all hospitality establishments where food and beverage items are served. The following explanations identify how this unit may be applied in different workplaces and circumstances.

VARIABLE RANGE

1. Alcoholic beverage May include but are not limited to:

1.1 Distilled spirits1.1.1 whiskies (scotch, american, canadian,

irish)1.1.2 brandies / cognacs1.1.3 rums1.1.4 vodkas 1.1.5 tequilas1.1.6 Lambanog (other locally made spirits)

1.2 Compounded1.2.1 gins1.2.2 liqueurs/cordials

1.3 Fermented1.3.1 Beers1.3.2 Wines

1.3.2.1Still or natural wine -white wine -red wine -rose wine

1.3.2.2 Sparkling wines 1.3.2.3 Fortified wines 1.3.2.4 Aromatic wines

2. Non-alcoholic beverages May include but are not limited to:2.1 Fruit Juices2.2 Sodas / carbonated drinks2.3 Mineral water2.4 Distilled water2.5 Coffees2.6 Teas2.6 Milks / creams2.7 Chocolates2.6 Syrups

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VARIABLE RANGE

3. Bar toolsMay include but are not limited to:3.1 Chopping board3.2 Jigger 3.3 Fruit Juicer 3.4 Bar spoon 3.5 Decanter3.6 Hawthorn Strainer 3.7 Cork screw3.8 Cocktail Shakers 3.9 Bottle and can opener3.10 Ice bucket 3.11 Ice scooper3.12 Pitcher 3.13 Ice tong3.14 Speed pourer 3.15 Bar knife3.16 Muddler3.17 Juice jugs3.18 Garnish tray 3.19 Cocktail/Bar tray3.20 Wine bucket3.21 Wine basket3.22 Glass-rimmer

4. Bar equipmentMay include but are not limited to4.1 Ice bin4.2 Speed rail4.3 Electric Blender4.4 Post mix system4.5 Glass chiller4.6 Underbar refrigerator4.7 Wine chiller4.8 Electric mixer4.9 Coffee maker /percolator4.10 Coffee grinder4.11 Wine Humidor4.12 Glass brushes4.13 Beer dispenser4.14 Mechanical Glass washer4.14 Soda gun

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VARIABLE RANGE

5. Glasses May include but are not limited to:5. 1 stem wares5.2 footed wares5.3 tumblers5.4 mugs

6. Ice Supply May include:6.1 Cleaned tube ice6.2 Cleaned cube ice6.3 Cleaned shaved / crushed ice

7 Mixing Methods and Procedures May include:7.1 to build7.2 to shake7.3 to stir7.4 to blend

8. Categories of cocktails May include:8.1 Pre-dinner8.2 After dinner8.3 Long drinks8.4 Fancy drinks

9. Garnishes May include but are not limited to:9.1 Fresh and unblemished - vegetables

- fruits9.2 Preserved fruits and vegetables- red cherries- green olives- cocktail onions- other preserved fruits

10. Cocktail recipes May include:10.1 Name of the Cocktail10.2 Ingredients10.3 Proper procedures10.4 Appropriate glass10.5 Appropriate garnish

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EVIDENCE GUIDE 1. Critical Aspects of Competency

Assessment requires evidences that the candidates:1.1 Applied workplace operations and procedures1.2Prepared materials, equipment/utensils, glasses and

garnishes for mixing drinks1.3 Prepared and mixed a variety of cocktails and non-

alcoholic drinks according to industry standards1.4 Prepared quantities of cocktails and non-alcoholic mixed

drinks according to acceptable timeframe2. Underpinning

Knowledge and Attitude

2.1Trade theory 2.1.1 Origins, nature and characteristics of

different alcoholic beverages (wines, spirits, beers, etc)

2.1.2 Recipes of popular international standard mix drinks

2.1.3 Alcoholic and non-alcoholic ingredients of cocktails

2.1.4 Mixing tools and equipment2.1.5 Glassware required for different types of cocktails

2.2 Mathematics 2.2.1 Portion and control

2.3 Safety2.3.1 Safe work practices and first aid regulations2.3.2 Workplace safety environment2.3.3 Hygienic practices

2.4 Safe/Territory Act related to alcohol service 3. Underpinning Skills

3.1 Communication skills3.2 Proper mixing procedures3.3 Presentation methods for different cocktails3.4 Showmanship skills3.5 Opening and serving beverage techniques


The following resources MUST be provided:4.1 Access to workplace location4.2 Access to relevant tools and equipment/utensils 4.3 Materials relevant to the proposed activities and tasks4.4 Access to different beverage products and service under industry-realistic conditions

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5.1 Observation shall be done on the proper classification of alcoholic beverages and glasses; proper mixing procedures on several cocktails and the uses and maintenance of different bar tools

5.2 Demonstration of skills on mixing different (in quantity) international cocktails in a prescribed timeframe; utilizing systematic liquor pouring and proper bar measurement; mixing of non-alcoholic drinks; showmanship skill techniques

5.3Written or oral questions on beverage products, their characteristics and materials used in preparing and serving beverages

5.4 Third-party report on some relevant criteria from the supervisor and/or competent employer’s representative on the candidate's actual work performance

5.1 Portfolio of relevant subjects being attended6. Context for

AssessmentCompetency may be assessed:6.1 Assessment may be done in a fully-equipped workplace or in

a simulated work place setting with current bar tools, equipment and materials / products (assessment centers)

6.2 Assessment activities are carried out in TESDA’s accredited assessment center with accompanying expert and

accredited assessor

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UNIT OF COMPETENCY : PROVIDE WINE SERVICE


UNIT OF DESCRIPTOR : This unit deals with the skills and knowledge on providing wine service. It focuses on general knowledge on wines; determination of wine quality and characteristics, proper presentation and opening, serving, and the ability to further develop and update wine knowledge. It may apply to a Wine Sommelier, Food and Beverage Supervisor, Bar Supervisor, Bartender and Food & Beverage Attendant. The essential knowledge base for this unit will vary according to local industry need. Training must reflect the depth of knowledge required to meet the specific requirements of local industry employers.

ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the

Range of Variables1. Explain different types of wines

to customer 1.1 Wine list is presented to customer in

accordance with the enterprise established service procedures.

1.2 Appropriate wine types, styles, origin and or regions, viticulture (growing of wine) and vignification (wine production) are explained to guest

1.3 Appropriate wine labels and terminologies are properly interpreted

1.4 Customers are assisted in selecting wine according to his/her taste

2. Recommend appropriate wine and food combinations to customers

2.1 Compatible wine and food combinations are recommended based on customer's preferences

2.2 Appropriate wine for special occasions are recommended based on customer's needs

2.3 Special/featured wines of the month are recommended in accordance with enterprise policy

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ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the

Range of Variables3. Prepare wine, glasses and

accessories for service3.1 Necessary order slip is prepared according to establishment's procedures3.2 Wine is carefully taken out from the

cellar/storage3.3 Wine is presented to the customer according to

established industry wine service procedures3.4 Appropriate glassware is set up according to

established industry service and hygienic practices

3.5 Appropriate wine service accessories are prepared

4. Open and serve wine 4.1 Customer is queried as when to open the wine4.2 Wine bottle is opened according to industry

standard opening procedures4.3 Small amount of wine is poured to the glass for

guest’s tasting and approval4.4 Sensory evaluation of wine is performed, if

necessary4.5 Faulty wine is replaced with new one should the

guest disapproved its taste 4.6 Wine is served to the guest according to

established industry service procedures4.7 Customers' glass is refilled, when necessary4.8 Additional wine order is inquired politely from

the host, when needed4.9 Used and empty glasses are cleared according

to sanitary and safety procedures.

5. Check wine for faults 5.1 Cork is inspected for any faults 5.2 Wine is examined for clarity and limpidity5.3 Wine is smelled for any possible fault 5.4 Small amount of wine is tasted to identify other

fault5.5 Basic faults of wine are recognized and

reported

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RANGE OF VARIABLES

This unit applies to all establishments where wine is served. The following explanations identify how this unit may be applied in different workplaces and circumstances.

VARIABLE RANGE

1. Wine sensory evaluation Must include1.1 Sight, to check the wine for clarity and

brightness/intensity in terms of shade or color.1.2 Smell or nose aroma and bouquet1.3 Taste component, bitter, spicy, salty and sweet

2. Wine types May include2.1 Still / Natural Wines

- Red wine- White wine- Rosé wine

2.2 Sparkling wines2.3 Fortified wines2.4 Aromatized wines

3. Compatibility of wines with different food items

May include but are not limited to3.1 White wine with white meat3.2 Red wine for red meat3.3 Sparkling wines with any types of food3.4 Fortified wines with any type of Food3.5Aromatized wines with appetizer and/or dessert

4. Styles of wines May include but are not limited to4.1 Generic wines4.2 Varietal wines4.3 Branded name of wines 4.4 Place of origin

5. Special occasion where wine could be offered

May include but are not limited to5.1 Birthday Party5.2 Anniversary 5.3 Reception5.4 New Year 5.5 Baptismal

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VARIABLE RANGE

6. Appropriate glassware 6.1 White wine glass for white wine 6.2 Red wine glass for red wine 6.3 Champagne glass for sparkling wine 6.4 Sherry / Port wine glass for Fortified wines

7. Wine service accessories May include but not limited to 7.1 Cork screw 7.2 Wine bucket with stand 7.3 Wine basket 7.4 Wine decanter / carafe 7.5 Table napkins

8. Wine Faults May include but not limited to 8.1 Dried cork 8.2 Heavy sediments/deposits 8.3 Musty or foul odor 8.4 Loose cork 8.5 Rotten cork 8.6 Vinegary 8.7 Chipped bottle

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EVIDENCE GUIDE


Assessment requires evidences that the candidate :1.1 Updated and maintained current and relevant knowledge on

wines and apply them in the workplace1.2 Interpreted relevant information on wine labels and

terminologies.1.3 Recommended appropriate wine combination to a particular

food item1.4 Answered customer queries on general information about wines1.5 Merchandise wine that is suitable and pleasing to the customer1.6 Ability to exhibit wine service correctly according to wine types


2.1 Structure , history, health benefits and trends related to wines2.2 Characteristic of wines including:

- Different wine types and their styles- Different production methods- Label terminology and interpretation- Wine producing countries and regional variations- Principal grape varieties used in the production of different

wine types- Applicable wine classifications that govern production in the

old and new world wine countries2.3 Variations in wine production techniques include :

- White wine processes e.g. Additional clarification process before and after fermentation process, pressing, malolactic fermentation, oak usage, etc.

- Red wine processes e.g. Fermentation of the skins, maceration techniques such as pumping over, plunging down, heading down and rotary fermenting vat

- Rosé wine e.g. Partial fermentation with skins- Sparkling wines e.g. méthode champenoise / tradicionale,

transfer process, tank fermentation, carbonation/impregnation

- Fortified wines e.g. Different processes applied to different types e.g. Fino/Oloroso Sherry, Port and Madeira, Marsala

- Aromatized wine e.g. addition of aromatic herbs and spices e.g. Sweet/Dry Vermouth, Bitter, Anise

2.4 Impact of the wine production techniques to the style and taste of wine

2.5 Key structural components of wine including - Alcohol

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- Tannin- Acid- Sugar- Fruit flavor

2.6 Factors affecting the style and quality of wine2.7 Guidelines for successful wine and food matching including :

- Commonly known food and wineMarriages

- Using wine in cooking- Interaction of primary flavors of food and wine- Wines for seasons and social occasions

2.8 Requirements of the applicable laws related to responsible service of alcohol.

2.9 International trends in wine style and production methods2.10 Knowledge on wine tasting terminologies


3.1 Indicators of wines quality, analysis and diagnosis of wine faults and impairments3.2 Wine service techniques including serving aged wines and

processes for decanting wine3.3 Specialized wine sensory evaluation techniques 3.4 Good grooming and hygienic practices relevant to beverage

service.3.5 Cork troubleshooting


The following resources MUST be provided4.1 Standards that would allow the candidate to demonstrate and

apply knowledge on wine to meet the establishment service procedures

4.2 Access to a wide range of wines and to information of wines4.3 Access to suitable facilities complete with the required

equipment , tools, storage system for wine service 5. Methods of

AssessmentCompetency may be assessed through :5.1 Direct observation of candidate providing advice to customers

or colleagues on wine and its proper serving procedures5.2 Oral and written questioning to assess on the general

knowledge of wine5.3 Demonstration of wine presentation and the proper opening and

serving of wine using the necessary accessories to service5.4 Review of portfolio of evidence on relevant subjects attended

and third party workplace reports of on-the-job performance by candidate


6.1 Assessment may be done in the workplace or in a simulated workplace setting ( assessment centers)

6.2 Assessment activities are carried out through TESDA’s accredited assessment center and certified assessors

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SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for Bartending NC II.

They include information on curriculum design; training delivery; trainee entry requirements; tools and equipment; training facilities; and trainer’s qualification, among others.

3.1 CURRICULUM DESIGN

Course Title: BARTENDING NC Level: NC II

Nominal Training Duration: ____ Hrs

Course Description:This course is designed to enhance the knowledge, skills and desirable work

attitude in Bartending NC II. It covers the basic, common and core competencies.

BASIC COMPETENCIES

Unit of Competency Learning Outcomes Methodology Assessment Approach

1. Receive and respond to workplace communication

1.1 Explain routinary speaking & messages in a workplace

1.2 Follow routinary speaking & message

1.3 Perform work duties following written notices

Group discussion

Interaction

Interviews/ questioning

Observation

2. Work with others

1.4 Develop effective workplace relationship

1.5 Contribute to work group activities

Group discussion

Interaction


Demonstration

Observation

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3. Demonstrate work values

3.1 Define the purpose of work

3.2 Apply work values/ethics

3.3 Deal with ethical problems

3.4 Maintain integrity of conduct in the workplace

Group discussion

Interaction

Demonstration

Observation


4. Practice housekeeping procedures

4.1 Sort and remove unnecessary items

4.2 Arrange items4.3 Maintain work

areas, tools and equipment

4.4 Follow standardize work process and procedures

4.5 Perform work spontaneously

Group discussion

Interaction

Demonstration

Observation


5. Participate in workplace communication

5.1 Obtain and convey workplace information

5.2 Complete relevant work related documents

5.3 Participate in workplace meeting and discussion

Group discussion

Interaction

Demonstration

Observation


6. Work in a team environment

6.1 Describe and identify team role and responsibility in a team

6.2 Describe work as a team member

Discussion

Interaction

Demonstration

Observation


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7. Practice career professionalism

7.1 Integrate personal objectives with organizational goals

7.2 Set and meet work priorities

7.3 Maintain professional growth and development

Discussion

Interaction

Demonstration

Observation


8. Practice occupational health and safety

8.1 Evaluate hazard and risks

8.2 Control hazards and risks

8.3 Maintain occupational health and safety awareness

Discussion

Plant tour

Symposium

Observation

Interview

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Course Title: BARTENDING NC Level: NC II

Nominal Training Duration: 250 Hrs

Course Description:

This course is designed to enhance the knowledge, skills and attitude of a bartender/barista in accordance with industry standards. It covers core competencies on cleaning bar areas, operating bar, preparing and mixing cocktails,

CORE COMPETENCIES

Unit of Competency Learning Outcomes Methodology Assessment

Approach1. Clean Bar

Areas1.1 Keep bar tools,

glassware and equipment clean and dry at all times

1.2 Identify and sort different types of glasses and other utensils according to shapes and usage

Lecture/ Demonstration/ self-paced learning (modular)/ dualized training/ on-the-job trainingGroup DynamicsVideo presentation

Oral and Written ExaminationObservationPerformance test

1.3 Identify and use the different cleaning materials and detergents

1.4Store and stock bar tools, equipment and glassware according to establishment standard procedure

1.5Prepare inventory and damage report.

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Approach1.6Apply proper closing

procedure according to established standards.

1.7Clean and maintain bar areas, cabinet and stockroom according to establishment standard procedures

1.8Keep bar stocks and displayed stocks free from dust

1.9Observe safety measures in cleaning bar areas

1.10 Demonstrate proper garbage segregation/ disposal system scheme in accordance with environmental standards

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Approach2. Operate Bar 2.1Sort and display

alcoholic and non-alcoholic beverages according standard operating procedures (SOPs)

Lecture/ Demonstration/ self- paced learning (modular)/ dualized training/ on-the-job trainingProblem Solving/ Case StudyGroup DynamicsVideo presentation


2.2Prepare ice supplies, condiments, accessories and garnishes for specific concoctions

2.3Prepare, check and segregate bar tools and glassware according to types and usage

2.4Perform mise en place for bar operation

2.5Take orders according to standard operating procedures (SOPs).

2.6 Identify the different brand preferences of drinks and its classifications. (e.g. brandy-Fundador, Carlos I; scotch whisky---Johnny Walker Black Label; Chivas Regal etc.)

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Approach2.7Prepare and serve

drinks according to standard operating procedures (SOPs).

2.8Demonstrate proper suggestive selling techniques.

2.9Familiarize with the Legislation that regulate serving of alcohol.

2.10 Recognize the behavioral warning signs of intoxication

2.11 Determine the proper and courteous manner in dealing with the intoxicated.

2.12 Maintain cleanliness and proper sanitation practices according to standard operating procedures.

2.13 After operation shut-down unnecessary equipment according to standard safety operating procedures (SOPs)

2.14 Store bltstled display, beverages and other perishable items on proper places

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Unit of Competency

Learning Outcomes Methodology Assessment Approach

2.15 Report spoiled drinks and other stocks to the concerned person.

2.16 Check stocks for replenishment

2.17 Prepare and fill-up appropriate forms (e.g. requisition form, order form, etc.)

3. Prepare and mix cocktails

3.1 Classify the different alcoholic and non alcoholic beverages. (e.g. distilled spirits; compounded spirits, fermented beverages)

Lecture/ Demonstration/ self paced learning (modular)/ dualized training/ on the job trainingProblem Solving/ Case StudyGroup DynamicsVideo presentation

Oral and Written ExaminationObservationPerformance testProject presentation

3.2 Identify with the different brands of alcoholic and non-alcoholic based on its respective classifications. (e.g. brandy----Fundador, Carlos I; scotch whisky---Johnny Walker Black Label; Chivas Regal etc.)

3.3Use appropriate garnish, ice, condiments, and accessories on specific drink concoction

3.4Determine glassware required for different types of beverages

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Approach3.5Identify the different

bar utensils and equipment and their uses.

3.6Use appropriate measurements and unit conversions in mixing cocktail.

3.7Perform proper mixing procedures

3.8Follow to the standard cocktail mixing methods/ procedures

3.9Identify tips in mixing drinks

3.10 Identify substitute for unavailable ingredients and garnishes

3.11 Identify the different categories of cocktails according to international standard recipes

3.12 Mix cocktail drinks according to international standard recipe and enterprise established cocktail recipes.

3.13 Identify the different types of non-alcoholic beverages in accordance with flavoring ingredients and form (including coffees and teas).

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Approach3.14 Prepare and mix

non-alcohol drinks according to international standards and enterprise established recipes with appropriate garnish and prescribed amount of ingredients using standard mixing procedures

3.15 Distinguish the relationships of the names of non-alcoholic drinks based on the ingredients of some established cocktails.

3.16 Demonstrate basic working showmanship skills

3.17 Observe occupational health and sanitary practices according to enterprise service operating procedures.

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Approach4. Provide wine

service 4.1 Develop and maintain

current knowledge on food and beverage (e.g. typical food and wines of the local area, promotional activities, current food and beverage festivals, etc) as required by the job.

Lecture/ Demonstration/ self- paced learning (modular)/ dualized training/ on-the-job trainingProblem Solving/ Case StudyGroup DynamicsVideo presentation


4.2 Identify and prepare appropriate type of glasses and other accessories for the service

4.3 Explain the correct procedures in serving wine

4.4 Interpret wine labels and terminologies

4.5 Identify and explain the different styles and types of wine

4.6 Clean up table from used and empty glasses according to service procedures, sanitary and safety practices

4.7 Observe proper conduct and courtesy to the costumer at all times

4.8 Serve wine to guest according to enterprise established procedures

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3.2 TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic principles of competency-based TVET.

The training is based on curriculum developed from the competency standards;

Learning is modular in its structure; Training delivery is individualized and self-paced; Training is based on work that must be performed; Training materials are directly related to the competency standards and

the curriculum modules; Assessment is based in the collection of evidence of the performance of

work to the industry required standard; Training is based both on and off-the-job components; Allows for recognition of prior learning (RPL) or current competencies; Training allows for multiple entry and exit; and Approved training programs are Nationally Accredited

The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities may be adopted when designing training programs:

The dualized mode of training delivery is preferred and recommended. Thus programs would contain both in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations.

Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer just facilitates the training delivery.

Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners.

Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations.

Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance learning may employ correspondence study, audio, video or computer technologies.

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3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students who wish to enter training leading to these qualifications should possess the following requirements:

can communicate in basic English either oral and written; at least high school graduate; physically and mentally fit; with good moral character; and can perform basic mathematical computation With pleasing personality

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3.4 LIST OF TOOL, EQUIPMENT AND MATERIALS FOR BARTENDING NC II

Recommended list of tools, equipment and materials for the training of 25 trainees for Bartending NC II.

TOOLS EQUIPMENT MATERIALSQTY QTY QTY

BAR TENDING TOOLS, MATERIALS AND EQUIPMENT

BAR TOOLS ALCOHOLIC BEVERAGES

8 pcs

Heavy-based glass Jigger

1 unit Ice bin 2

blts

Standard brands - Scotch (blended) Whisky

8 pcs

Double-edge stainless jigger

1 set

Speed rail / rack (Speed Wheel)

2 blts

Premium brands - Scotch (blended) Whisky

8 sets

Three-in-One Stainless Cocktail Shaker

1 set Electric Blender 1btl.

Super Premium - Scotch (blended) Whisky (optional)

4 sets

Boston Shaker w/ mixing glass

1 set

Electric mixer1 btl. Any brand - Single

Malt Whisky

2 pcs

Fruit Juicer / Squeezer

1unit

Underbar refrigerator (optional)

1 btl. Any brand - Pure Malt Whisky

8 pcs

Bar spoon with relish fork at other end

1 unit

Multi-layered Refrigerator 1 btl. Standard brand -

Bourbon Whiskey

8 pcs Hawthorn Strainer 1

unitWine chiller (optional) 1 btl Premium brand -

Bourbon Whiskey4

pcsWaiter’s friend Cork Screw

1 set

Coffee maker /percolator 1 btl Standard brand -

Tennessy Whiskey

2 pcs

Wing type or different type of Cork Screw

1 set

Electric Glass brushes 1 btl

Standard brand - Canadian whisky

25 pcs Speed pourer 1

setDraft Beer dispenser (mock) 1 btl. Premium brand -

Canadian Whisky

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TOOLS EQUIPMENT MATERIALSBAR TENDING TOOLS, MATERIALS AND EQUIPMENT

8 pcs.

Bltstle and can opener1 set

Mechanical Glass washer (optional) 1 btl Any brand - Irish

Whiskey

2 pcs Canulator / Canulating knife

2 units Spill mat 1 btl Standard brand –

Spanish brandy

3 pcs. Ice bucket 1 btl Premium brand – Brandy

3 pcs Ice scooper 1 btl Any brand - Cognac VS / 3 star

2 pcs Ice tong 1 btl Any brand – Cognac VSOP

8 pcs Chopping board 1 btl Any brand – Cognac XO (optional)

8 pcs Paring knife 1 btl Any brand – Armagnac

2 pcs Muddler 1 btl

Local brandy 1 btl. each, 2 different country brands – brandy (optional)

6 pcsJuice jugs (Color coded) – ‘Store and Pour’

1 btl Local brand – Gold Rum (5 yrs)

1 sets

Garnish tray (7 compartments) 1 btl Local brand – White rum

2 pcs. Cocktail / Bar tray 1 btl each 2 different brand

of imported rum ( gold)

1 pcs Wine bucket (with stand) 1 btl Dark Rum (e.g.

myers)

2 pcs Wine basket 1 btl151 proof Rum 1 btl each 3 variance flavored rum

1 sets Glass-rimmer 1 btl

Local brand – Vodka 1 btl. each-3 different country brand – Vodka1 blts each-3 variance – flavored Vodka

2 pcs Decanter 1 btl Tequila white / Silver

2 pcs 1/2 liter Carafe 1 btl Tequila Gold

4 pcs ¼ liter Carafe 1 btlLocal brand – Gin 1 btl. each 2 different imported brands – Gin

4 pcs 4 oz. Carafe 1 btl Local Lambanog brand

2 pcs Funnel 1 btl Local Basi brand

1 pcs Water Pitcher 1 btl Triple Sec

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BAR TENDING TOOLS, MATERIALS AND EQUIPMENT1

pcs. Bar Caddy / Organizer 1 btl Blue Curacao

1 pc Coffee / Tea pot 1 btl Cointreau

1 btl Grand Marnier

GLASSES 1 btl Crème de Cacao (brown) 1 btl (white)

12 pcs

Old Fashioned Glass/ rock glass (6 – 8oz.) 1 btl Crème de Menthe

(green) 1 btl (white)

12 pcs

Hi Ball Glass (8 –10 oz.) 1 btl Crème de Banane

6 pcs Collins Glass (10 –12 oz.) 1 btl Crème de Cassis

6 pcs Zombie Glass (12 –14 oz.) 1 btl Kalhua

6 pcs Brandy Glass 12oz. 1 btl Tia Maria (optional)

3 pcs Brandy Glass 16oz. 1 btl Gallano

8 pcs Martini or Cocktail Glass 1 btl Amaretto

8 pcs Margarita glass 1 btl Bailey’s Irish Cream

10 pcs Champage Saucer glas 1 btl Malibu Rum

3 pcs Champange Tulip glass 1 btl Tequila Rose

6 pcs Champagne Flute glass 1 btl Cherry Heering

6 pcs Cordial / pony glass 1 btl Apricot brandy

4 pcs Poco Grande Glass 1 btl Peach Schnapps (or any variance)

4 pcs Breeze Glass 1 btl Strawberry flavored liqueur

3 pcs Squall Glass 1 btl Campari bitter

2 pcs Hurricane glass 1 btl Angostura bitter

3 pcs Sherry / Port wine glass 1 btl Dry Vermouth

3 pcs Sour Glass 1 btl Sweet Vermouth

6 pcs Shot Glass ( 1 and 2 oz.) 1 btl Dry Sherry

6 pcs Footed beer glass (12 oz.) 1 btl Sweet / Cream Sherry

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BAR TENDING TOOLS, MATERIALS AND EQUIPMENT

3 pcs Flair Pilsner glass ( 12 oz.) 1 btl Port Wine

3 pcs Beer Mugs (12 oz.) 1 btl Champagne Standard brand

12 pcs White Wine glass 1 btl Sparkling wine –any

brand

12 pcs Red Wine glass 1 btl Rose Wine

6 pcs All purpose wine glass 1 btl Bordeaux Red Wine

3 pcs Footed rock glass 1 btl Burgundy Red Wine

3 pcs Footed Hi ball glass 1 btl Australian Red wine

5 pcs Water Goblet 1 btl Italian Red Wine

4 pcsIrish Coffee Glassat least 5 pcs. Different Fancy Glasses

1 btl Californian Red Wine

6 sets

Coffee cups and saucers 1 btl Chilean Red Wine

(optional)

6 pcs Teaspoon 1 btl Bordeaux White Wine

1 btl Burgundy White Wine

1 btl Australian White wine

1 btl Italian White Wine

1 btl Californian White Wine

1 btl Chilean White Wine (optional)

6 blts Local beer (reg.)

3 blts Light beer

3 blts Strong beer

2 blts Dark beer

2 blts Stout / Ale (beer )Draft beer (optional)

3 blts 3 different brands imported brands

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BAR TENDING TOOLS, MATERIALS AND EQUIPMENTNON-ALCOHOLIC

1 btl Grenadine

½ liter

Simple / Sugar Syrup at least four different Flavored syrup

8 blts/ cans

Tonic water

8 blts Soda Water

4 blts Ginger ale

4 blts Ginger beer

8 blts Cola (coke)

6 blts 7 up / Sprite

1 gal Orange juice

1 blts Lime juice

½ lit Lemon /calamansi juice

1 liter Pineapple juice (in small can size)

1 liter Mango Juice (in small can size)

½ liter

Guyabano Juice (in small can size)

½ liter Cranberry Juice

2 cans Apple juice

3 cans Tomato juice

2 cans Evaporated milk

½ lit Fresh milk

Coffee, Tea

½ lit. Whipped cream

1 can Coconut Cream

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BAR TENDING TOOLS, MATERIALS AND EQUIPMENTCONDIMENTS

Salt and Pepper

Hot sauce

Worcestershire Sauce

Nutmeg

GARNISHFresh orange

Fresh lime

Fresh lemon

Fresh apple

Fresh Pineapple with crown

Fresh green mango

Fresh ripe mango

Fresh banana

Fresh strawberry

Other fruits in season

Fresh mint leaves

Fresh celery stalk

Green olives

Red Cherries

Cocktail onions

Ice cubes

Crushed ice

CLEANING MATERIALSRugs

Liquid detergents

Mop with head

Hand Towels

Waste dump

Broom

Scrubbing pad

Sponge

Duster

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BAR TENDING TOOLS, MATERIALS AND EQUIPMENTTRAINING MATERIALS

I unit Overhead Projector with Screen

1 unit LCD Projector (optional)

1 unit Lap top / Desk top PC (optional)

1 unit White Board with eraser

3 pcs Whiteboard Marker Easel standManila paper

Pen and pencil

Masking Tapes

TransparenciesCourse design / Schedule

25 sets

Hand out materials / Course manual /work bookBooks on BartendingBooks on Cocktail mixingTrade MagazinesBooks about Tourism

Related reading materialsVideos / VCD’sComprehensive Drink List / MenuComprehensive Wine ListProduct literature

Empty bltstles

6 pcs Flairing bltstles4ft. x 16ft Rubber mattting

SET-UP

8 pcs rectangular or round (small) table, with chairs

2 pcs Rectangular table for demonstration

1 unit Mock bar

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3.5 TRAINING FACILITIES

BARTENDING NC II

Based on a class intake of 25 students/trainees.

Space Requirement Size in Meters Area in Sq. Meters

Total Area in Sq. Meters

Lecture/Laboratory Area 5 x 10 50 50

Wash Room 2 x 5 10 10Tool Room/Supply Room 5 x 4 20 20

Circulation Area 5 x 5 25 25

Total Workshop Area : 105

3.6 TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND RESTAURANT)

BARTENDING NC II

TRAINER'S QUALIFICATION (TQ II)

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 trainers) Proficient in bar service (for bartending trainers)

3.7 INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate of achievement is issued for each unit of competency.

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SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1To attain the National Qualification of BARTENDING NC II, the candidate must demonstrate competence in all the units of c competency listed in Section 1. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.

4.2 Individuals aspiring to be awarded the qualification of BARTENDING NC II must acquire Certificates of Competency in all the following individual core units of the Qualification. Candidates may apply for assessment in any accredited assessment center.

4.2.1.1 Clean bar areas4.2.1.2 Operate bar4.2.1.3 Prepare and mix cocktails and non-alcoholic drinks4.2.1.4 Provide wine service

Successful candidates shall be awarded Certificates of Competency (COC) bearing the signature of the Regional Director and Chair of the recognized local industry body.

4.3 Assessment shall focus on the core units of competency. The tool and common units shall be integrated or assessed concurrently with the

core units.

4.4 The following are qualified to apply for assessment and certification:

4.4.1 Graduates of formal, non-formal and informal including enterprise- based training programs

4.4.2 Experienced workers (wage employed or self employed)

4.5 Reassessment is allowed only after one month from the date of assessment. Reassessment for a National Certificate shall be done only on

the task/s that the candidate did not successfully achieve.

4.6 A candidate who fails the assessment for two (2) consecutive times will be required to go through a refresher course before taking another assessment.

4.7 Only certificate individuals in this Qualification may be nominated by the industry for accreditation as competency assessor.

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4.8 Only accredited competency assessors are allowed to conduct competency assessment, however, trainers who are accredited competency assessors are not allowed to assess their trainees.

4.9 Assessment of competence must be undertaken only in the TESDA accredited assessment center. The performance assessment (demonstration of competence), however, may be done in any venue or workplace duly designated by an accredited assessment center.

4.10 The guidelines on assessment and certification are discussed in detail in the Procedures Manual on Assessment and Certification.

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BASIC COMPETENCIES

COMPETENCY MAP - TOURISM Sector(Hotel and Restaurant)

BARTENDING NC II

Develop and update industry

knowledgePerform

computer operations

Provide effective customer service

Observeworkplace hygiene

procedures

Perform workplace

safety practices

Demonstratework values

Practice housekeeping

procedures(5S)

Participatein workplace

communication

Work in team

environment

Practicecareer

professionalismWork

with others

Develop andpractice

negotiation skills

Usemathematicalconcepts andtechniques

Use relevant

technologies

Solve problemsrelated to work

activities

Receive and respond to workplace

communication

CORE COMPETENCIES

COMMON COMPETENCIES

Prepare for wine tasting

ANNEX A

Provide table service

of alcoholic beverages

Complete retailliquorsales

Operate bar

Provide queridon service

Prepare and serve espresso

coffee

Provide responsible

service of alcohol

Provide accommodation

reception services

Provide a link between kitchen

and service areas

Conduct for product

tasting (standard)

Provide specialist advice

on food

Provide room service

Conductnight audit

Provide silver service

Evaluate and appreciate wine

Plan and monitorbar operation

Provide food and beverage table service

Provide food and beverage service

Manage wine for a

wine outlet

Provide wine service

Providespecialist advice on wine

Provideclub reception

services

Provide tableservice of alcoholic

beverages

Evaluate wines(Advance)

Prepare andmix cocktails

and non-alcoholicdrinks

Plan and monitor food and beverage table service

Provide porter services

Receive andprocess

reservations

Clean bar areas

Promotewine tourism information

Develop and update food and beverage

knowledge

Operatecellar systems

Operate a computerized reservations

system

Plan andmonitor espresso

coffee service

Provide housekeeping

services toguests

Develop teams andindividuals

Utilizespecialized

communicationskills

Practiceoccupationalhealth and

safety procedures

Leadworkplace

communication

Collect, analyze and

organizeinformation

Plan and organize

work

Apply problem-solving

techniques in the

workplace

Leadsmall teams

Promoteenvironmental

protection

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DEFINITION OF TERMS

1. APERITIF - is any drink taken before meals, to improve your appetite

2. BREWING - a stage in making beer in which worth is boiled with hops

3. BUSBOY - refers to the dining room helper and runner, title given to a Food and Beverage Service Attendant, National Certificate I

4. BUSSED OUT - taking out soiled plates/dishes from the dining area to dishwashing area

5. CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the supervisor of The Food and Beverage Service Attendant, also refers to Food and Beverage Service Attendant, National Certificate Level I.

6. COCKTAIL - is a well-mixed drink made up of base liquor, a modifying ingredient as a modifier and special flavoring of coloring agents. It is usually an aperitif taken at leisure before a meal to whet the appetite.

7. COMMIS - refers to the category according to the extent of difficulty and complexity of skills and knowledge required for the job.

8. COMMUNICATION - the transfer of ideas through verbal and non-verbal communication

9. CORDIAL/ LIQUEUR - a spirits that are sweetened and flavor with natural flavor’s

10. DISH OUT - food taken from the kitchen to the dining area

11. DISTILLATION - a process involving continuous evaporation and condensation of liquid wherein higher alcohol content could be obtained

12. FERMENTATION - an action of yeast upon a sugar in solution, which breaks down the sugar into carbon dioxide and alcohol

13. FLAMBE’ - flamed with spirit or liqueur

14. FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the workers assigned in the service of food and beverage to the guests, also known as waiter.

15. GARNISH - an ingredient which decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnishes

16. HIGHBALL DRINK - is a tall drink consisting of a shot of specified spirit with mixers such as sodas, water, etc. serve with cube ice in a highball glass

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17. LEVEL / CLASS - refers to the category according to the extent of difficulty and complexity of skills and knowledge required of the jobs.

18. LONG OR TALL DRINK - is a mixed drinks that are served in tall glasses

19. MENU - a list in specific order of the dishes to be served at a given meal

20. MISE EN PLACE - French term for having all ingredients in ready to use Preparation before service

21. PRE-DINNER - short mixed drinks that are basically dry in taste and are usually served before a meal to wet the appetite

22. SPIRITS - are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substance with sugar or starch-based

23. TABLEWARE - is a term recognized as embracing all items of flatware, cutlery, hollowware

24.FLATWARE - it denotes all forms of spoons and forks

25.CUTLERY – refers to knives and other cutting implements

26.HOLLOWWARE – consists of any item made from silver e.g. teapots, milk jugs, sugar, basins, oval flats

27. SILVERWARE - tableware made of solid silver, silver gilt or silver metal. Silver plate made from single strip of plated metal

28. TABLE NAPKIN - an individual piece of linen which is used to protect the clothing or wipe the mouth during a meal

Other Terms Used :

Captain Waiter – Chef de Etage Chef – a person who prepares food as an occupation in restaurant,

private house, hotel Dining Room Attendant – Commis de Rang (busboy) Director of Service – Chef de Service Head Waiter – Chef de Salle Waiter – Chef de Rang/Demi Chef de Rang Wine Steward – Chef de Vin/Chef Sommelier


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ACKNOWLEDGEMENTS

The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business, industry, academe and government agencies who donated their time and expertise to the development and validation of these Training Regulations.

TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) - EXECUTIVE COMMITTEELARRY CRUZChairman

PAUL LIM SOTreasurerAction Holidays Tour CorporationBinondo, Manila

USEC. EVELYN PANTIGVice-ChairmanUndersecretary, Department of Tourism

DR. IGNACIO S. PABLOExecutive DirectorHTIP, Intramuros, Manila

DANIEL EDRALINSecretary

SEC. AUGUSTO SYJUCOTrusteeDirector General, TESDA

DR. CORAZON RODRIGUEZTrusteeDean, UP Asian Institute of TourismDiliman, Quezon City

INDUSTRY WORKING GROUP (IWG) - EXECUTIVE COMMITTEE

ANABELLE O. MORENOChair, IWGPresident, Association of Human Resources

Managers for Hotels and Restaurant (AHRM)

MA. LOURDES CATRALChair, Planning Sub-CommitteeUP, College of Home EconomicsDiliman, Quezon City

ALAN DIMAYUGAFormer Chair, IWG and Planning Sub-CommitteeExecutive Plaza HotelMalate, Manila

Yael FernandezChair, Standards And Assessment Sub-CommitteeMandarin Oriental ManilaMakati Ave., Makati CityLEA VILLANUEVAChair, Professional and Programs DevelopmentVisions and Breakthroughs, Inc.

STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND


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EXPERTSBARTENDING

MARIVIC V. QUEAristocrat RestaurantErmita, Manila

FLORENTINO "MUTLEY" MATILLA, JR.Philippine Bartenders' LeagueTaft Ave., Metro Manila

MARY ANNE R. TUMANANDepartment of Hotel, Restaurant and Institution ManagementUniversity of the PhilippinesDiliman, Quezon City

JACKSON MORALESPhilippine Bartenders' LeagueTaft Ave., Metro Manila


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BARTENDING NC II

Documents

Transcript of BARTENDING NC II