Tr- Bartending Nc II
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TR - BARTENDING NC II Promulgated March 2005
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
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TABLE OF CONTENTS
TOURISM SECTOR(HOTEL AND RESTAURANT)
BARTENDING NC II
Page No.
SECTION 1 BARTENDING NC II QUALIFICATION 1
SECTION 2 COMPETENCY STANDARDS
• Basic Competencies 2 -16
• Common Competencies 17 - 34
• Core Competencies 35 - 58
SECTION 3 TRAINING STANDARDS
3.1 Curriculum Design 59 - 70
3.2 Training Delivery 713.3 Trainee Entry Requirements 723.4 List of Tools, Equipment and Materials 73 - 793.5 Training Facilities 803.6 Trainer’s Qualifications 803.7 Institutional Assessment 80
SECTION 4 NATIONAL ASSESSMENT ANDCERTIFICATION ARRANGEMENTS 81
COMPETENCY MAP 81
DEFINITION OF TERMS 82 - 83
ACKNOWLEDGEMENTS 84 - 85
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TRAINING REGULATIONS FOR
BARTENDING NC II
SECTION I BARTENDING NC II QUALIFICATION
The BARTENDING NC II Qualification consists of competencies that a person mustachieve 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
500311105 Participate in workplace communication500311106 Work in a team environment500311107 Practice career professionalism500311108 Practice occupational health and safety procedures
CODENO. COMMON COMPETENCIES
TRS311201 Develop and update industry knowledgeTRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operationsTRS311204 Perform workplace and safety practicesTRS311205 Provide effective customer service
CODENO. CORE COMPETENCIES
TRS512312 Clean bar areasTRS512313 Operate bar TRS512314 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) Bar Porter
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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 : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes requiredto gather, interpret and convey information in response to
workplace requirements.
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Obtain and conveyworkplaceinformation
1.1 Specific and relevant information is accessed fromappropriate sources
1.2 Effective questioning , active listening and speakingskills are used to gather and convey information
1.3 Appropriate medium is used to transfer informationand 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 inworkplace meetingsand 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 protocols
2.4 Workplace interactions are conducted in a courteousmanner
2.5 Questions about simple routine workplace proceduresand maters concerning working conditions of employment are asked and responded to
2.6 Meetings outcomes are interpreted and implemented
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ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
3. Complete relevant
work relateddocuments
3.1 Range of forms relating to conditions of employment
are completed accurately and legibly3.2 Workplace data is recorded on standard workplaceforms and documents
3.3 Basic mathematical processes are used for routinecalculations
3.4 Errors in recording information on forms/ documentsare identified and properly acted upon
3.5 Reporting requirements to supervisor are completedaccording to organizational guidelines
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RANGE OF VARIABLES
VARIABLE RANGE
1. 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. Notice2.4. 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, instructionand 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 GUIDE
1. Critical Aspects of Competency
Assessment 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. UnderpinningKnowledge and
Attitudes
2.1. Effective communication2.2. Different modes of communication2.3. Written communication
2.4. 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
measures
3.6. Basic mathematical processes of addition,subtraction, division and multiplication
3.7. Ability to relate to people of social range in theworkplace
3.8. Gather and provide information in response toworkplace requirements
4. ResourceImplications
4.1. Fax machine4.2. Telephone4.3. Writing materials4.4. Internet
5. Methods of Assessment
5.1. Direct Observation5.2. Oral interview and written test
6. Context of Assessment
6.1. Competency may be assessed individually in the actualworkplace 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.
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Describe team roleand scope
1.1. The role and objective of the team is identified fromavailable sources of information
1.2. Team parameters, reporting relationships andresponsibilities are identified from team discussionsand appropriate external sources
2. Identify own roleand responsibilitywithin team
2.1. Individual role and responsibilities within the teamenvironment are identified
2.2. Roles and responsibility of other team members areidentified and recognized
2.3. Reporting relationships within team and external toteam are identified
3. Work as a teammember
3.1. Effective and appropriate forms of communicationsused and interactions undertaken with team memberswho contribute to known team activities and objectives
3.2. Effective and appropriate contributions made tocomplement team activities and objectives, based onindividual skills and competencies and workplacecontext
3.3. Observed protocols in reporting using standardoperating procedures
3.4. Contribute to the development of team work plansbased on an understanding of team’s role andobjectives and individual competencies of the
members.
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RANGE OF VARIABLES
VARIABLE RANGE
1. Role and objectiveof team
1.1. Work activities in a team environment withenterprise or specific sector
1.2. Limited discretion, initiative and judgement maybedemonstrated on the job, either individually or in ateam environment
2. Sources of information
2.1. Standard operating and/or other workplaceprocedures
2.2. Job procedures
2.3. Machine/equipment manufacturer’s specificationsand 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, safehandling and disposal of chemicals
3.5. Safety, environmental, housekeeping and qualityguidelines
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EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidence that the candidate:
1.1. Operated in a team to complete workplace activity1.2. 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. UnderpinningKnowledge and
Attitude
2.1. Communication process
2.2. Team structure2.3. Team roles
2.4. Group planning and decision making
3. UnderpinningSkills
3.1. Communicate appropriately, consistent with the cultureof the workplace
4. ResourceImplications
The following resources MUST be provided:
4.1. Access to relevant workplace or appropriatelysimulated environment where assessment can take
place4.2. Materials relevant to the proposed activity or tasks
5. Methods of Assessment
Competency may be assessed through:
5.1. Observation of the individual member in relation to thework activities of the group
5.2. Observation of simulation and or role play involving theparticipation 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. Context for Assessment
6.1. Competency may be assessed in workplace or in asimulated workplace setting
6.2. Assessment shall be observed while task are beingundertaken 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 inpromoting career growth and advancement.
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
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
1. 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
2. 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 RANGE
1. Evaluation 1.1 Performance Appraisal1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources 2.1 Human2.2 Financial2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career opportunities
3.1 Participation in training programs3.1.1 Technical3.1.2 Supervisory3.1.3 Managerial3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences andworkshops
4. Recognitions 4.1 Recommendations4.2 Citations4.3 Certificate of Appreciations4.4 Commendations4.5 Awards
4.6 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 Competency
Assessment 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 performanceevaluation
1.3 Completed trainings and career opportunities which arebased on the requirements of the industries
1.4 Acquired and maintained licenses and/or certificationsaccording to the requirement of the qualification
2. UnderpinningKnowledge 2.1 Work values and ethics (Code of Conduct, Code of Ethics,etc.)2.2 Company policies2.3 Company operations, procedures and standards2.4 Fundamental rights at work including gender sensitivity2.5 Personal hygiene practices
3. UnderpinningSkills
3.1 Appropriate practice of personal hygiene3.2 Intra and Interpersonal skills3.3 Communication skills
4. ResourceImplications The following resources MUST be provided:4.1 Workplace or assessment location4.2 Case studies/scenarios
5. Methods of Assessment
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
6. Context of Assessment
6.1 Competency may be assessed in the work place or in asimulated work place setting
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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETYPROCEDURES
UNIT CODE : 500311108
UNIT DESCRIPTOR : This unit covers the outcomes required to comply withregulatory and organizational requirements for occupational health and safety.
ELEMENT
PERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables
1. Identify hazards andrisks
1.1 Safety regulations and workplace safety and hazardcontrol practices and procedures are clarified andexplained 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 andenvironment in accordance with organizationprocedures
1.3 Contingency measures during workplace accidents,fire and other emergencies are recognized and
established in accordance with organizationprocedures
2. Evaluate hazards andrisks
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 determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and relevantworkplace OHS legislation
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ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
3. Control hazards andrisks
3.1 Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistentlyfollowed
3.2 Procedures for dealing with workplace accidents, fireand emergencies are followed in accordance withorganization OHS policies
3.3 Personal protective equipment (PPE) is correctly
used in accordance with organization OHS proceduresand practices3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with establishedorganization protocol
4. Maintain OHSawareness
4.1 Emergency-related drills and trainings areparticipated in as per established organizationguidelines and procedures
4.2 OHS personal records are completed and updated in
accordance with workplace requirements
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RANGE OF VARIABLES
VARIABLE RANGE
1. 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 rules
1.5 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, radiation2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gasses, vapors2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessiveforce, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
3. Contingencymeasures
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/shield
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4.6 Ear muffs4.7 Apron/Gown/coverall/jump suit4.8 Anti-static suits
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VARIABLE RANGE
5. Emergency-relateddrills and training
5.1 Fire drill5.2 Earthquake drill5.3 Basic life support/CPR5.4 First aid5.5 Spillage control5.6 Decontamination of chemical and toxic5.7 Disaster preparedness/management
6. OHS personal
records
6.1 Medical/Health records
6.2 Incident reports6.3 Accident reports6.4 OHS-related training completed
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EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment 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 itscorresponding indicators in accordance with companyprocedures
1.3 Recognized contingency measures during workplaceaccidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based onthreshold 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 practices1.7 Completed and updated OHS personal records inaccordance with workplace requirements
2. UnderpinningKnowledge and
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 indicators2.7 Organization safety and health protocol2.8 Safety consciousness
2.9 Health consciousness3. UnderpinningSkills
3.1 Practice of personal hygiene3.2 Hazards/risks identification and control skills3.3 Interpersonal skills3.4 Communication skills
4. ResourceImplications
The following resources must be provided:4.1 Workplace or assessment location4.2 OHS personal records4.3 PPE4.4 Health records
5. Methods of
Assessment
Competency may be assessed through:
5.1 Portfolio Assessment5.2 Interview5.3 Case Study/Situation
6. Context for Assessment
6.1 Competency may be assessed in the work place or in asimulated work place setting
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COMMON COMPETENCIES
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNIT CODE : TRS311201
UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skillsand attitude required to access, increase and updateindustry knowledge. It includes seek information on theindustry and update industry knowledge
ELEMENTPERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
1. Seek information onthe industry
1.1 Sources of information on the industry arecorrectly identified and accessed
1.2 Information to assist effective work performance is obtained in line with jobrequirements
1.3 Specific information on sector of work isaccessed and updated
1.4 Industry information is correctly applied to day-to-day work activities
2. Update industryknowledge
2.1 Informal and/or formal research is used toupdate general knowledge of the industry
2.2 Updated knowledge is shared with customersand colleagues as appropriate and incorporatedinto 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 journals
1.7 internet1.8 personal observation and experience
2. Information to assisteffective workperformance
2.1 different sectors of the industry and theservices 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 liquor 2.5.2 health and safety2.5.3 hygiene2.5.4 gaming2.5.5 workers compensation2.5.6 consumer protection2.5.7 duty of care2.5.8 building regulations
2.6 trade unionsenvironmental issues and requirements
2.7 industrial relations issues and major organizations
2.8 career opportunities within the industry
2.9 work ethic required to work in the industryand industry expectations of staff
2.10 quality assurance
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EVIDENCE GUIDE
1. Critical aspects of Competency
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. UnderpinningSkills
2.1 Time management2.2 Ready skills needed to access industry information
2.3 Basic competency skills needed to access the internet
3. UnderpinningKnowledge and
3.1 Overview of quality assurance in the industry3.2 Role of individual staff members3.1 Industry information sources
4. ResourceImplications
4.1 Sources of information on the industry4.2 Industry knowledge
5. Methods of Assessment
5.1 Interview/questions5.2 Practical demonstration5.3 Portfolio of industry information related to trainee’s work
6. Context for Assessment
6.1 Assessment may be done in the workplace or in asimulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA'saccredited assessment center
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UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
UNIT CODE : TRS311202
UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills andattitudes in observing workplace hygiene procedures. Itincludes following hygiene procedures and identifying andpreventing hygiene risks.
ELEMENTPERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
1. Follow hygiene procedures 1.1 Workplace hygiene procedures areimplemented in line with enterprise and legalrequirements
1.2 Handling and storage of items are undertakenin line with enterprise and legal requirements
2. Identify and prevent hygienerisks
2.1 Potential hygiene risks are identified in linewith enterprise procedures
2.2 Action to minimize and remove risks aretaken within scope of individual responsibilityof enterprise/legal requirements
2.3 Hygiene risks beyond the control of individualstaff members are reported to the appropriateperson 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 storage
1.4 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 frompoor handling of food
2.2 inappropriate storage of foods2.3 storage at incorrect temperatures
2.4 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 cleaninginappropriate cleaning practices
2.8 inappropriate handling of potentially infectious
linen2.9 contaminated wastes such as blood and body
secretions2.10 disposal of garbage and contaminated or
potentially contaminated wastes
3. Minimizing or removing 3.1 auditing staff skills and providing training
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risk 3.2 ensuring policies and procedures are followedstrictly
3.3 audits or incidents with follow up actions
EVIDENCE GUIDE
1. Critical aspects of Competency
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. UnderpinningKnowledge
2.1 Typical hygiene and control procedures in thehospitality and tourism industries
2.2 Overview of legislation and regulation in relation tofood handling, personal and general hygiene
2.3 Knowledge on factors which contribute to workplacehygiene problems
2.4 General hazards in handling of food, linen andlaundry and garbage, including major causes of contamination and cross-infection
2.5 Sources of and reasons for food poisoning
3. Underpinning
Skills
3.1 Ability to follow correct procedures and instructions
3.2 Ability to handle operating tools/ equipment3.3 Application to hygiene principles
4. ResourceImplications
4.1 Hygiene procedures, actual or simulated workplace,products used in hotel/restaurant /tourism workplace
5. Methods of Assessment
5.1 Written examination5.2 Practical demonstration
6. Context for Assessment
6.1 Assessment may be done in the workplace or in a
simulated workplace setting (assessment centers)6.2 Assessment activities are carried out throughTESDA's accredited assessment center
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UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
UNIT CODE : TRS311203
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes andvalues needed to perform computer operations whichincludes inputting, accessing, producing and transferringdata using the appropriate hardware and software
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Plan and prepare for taskto be undertaken
1.1 Requirements of task are determined
1.2 Appropriate hardware and software isselected according to task assigned andrequired 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 inaccordance with company procedures
2.2 Accuracy of information is checked andinformation is saved in accordance withstandard 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 requirements3.2 Program/application containing the
information required is accessed according tocompany procedures
3.3 Desktop icons are correctly selected,opened and closed for navigation purposes
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3.4 Keyboard techniques are carried out in linewith OH & S requirements for safe use of keyboards
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ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
4. Produce/output data usingcomputer system 4.1 Entered data are processed usingappropriate software commands4.2 Data are printed out as required using
computer hardware/peripheral devices inaccordance with standard operatingprocedures
4.3 Files and data are transferred betweencompatible systems using computer software, hardware/ peripheral devices inaccordance with standard operatingprocedures
5. Maintain computer equipment and systems
5.1 Systems for cleaning, minor maintenanceand replacement of consumables areimplemented
5.2 Procedures for ensuring security of data,including regular back-ups and viruschecks are implemented in accordancewith standard operating procedures
5.3 Basic file maintenance procedures areimplemented in line with the standardoperating procedures
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RANGE OF VARIABLES
VARIABLE RANGE
1. Hardware and peripheraldevices
1.1 Personal computers1.2 Networked systems1.3 Communication equipment1.4 Printers1.5 Scanners1.6 Keyboard1.7 Mouse
2. Software Software includes the following but notlimited to:2.1 Word processing packages
2.2 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 notlimited 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 disk
7.2 Reviewing programs7.3 Deleting unwanted files7.4 Backing up files7.5 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 GUIDE
1. Critical aspects of Competency
Assessment must show that the candidate:
1.1 Selected and used hardware components correctly
and according to the task requirement1.2 Identified and explain the functions of both hardware
and software used, their general features andcapabilities
1.3 Produced accurate and complete data inaccordance with the requirements
1.4 Used appropriate devices and procedures to transfer files/data accurately
1.5 Maintained computer system
2. Underpinning
Knowledge
2.1 Basic ergonomics of keyboard and computer use
2.2 Main types of computers and basic features of different operating systems
2.3 Main parts of a computer 2.4 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. UnderpinningSkills
3.1 Reading skills required to interpret work instruction3.2 Communication skills
4. Methods of Assessment
The assessor may select two of the following assessmentmethods to objectively assess the candidate:4.1 Observation4.2 Questioning4.3 Practical demonstration
5. Resourceimplications
5.1 Computer hardware with peripherals5.2 Appropriate software
6. Context for
Assessment
6.1 Assessment may be conducted in the workplace or
in a simulated environment
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UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
UNIT CODE : TRS311204
UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills andattitudes in following health, safety and security practices. Itincludes dealing with emergency situations and maintainingsafe personal presentation standards.
ELEMENTPERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
1. Follow workplaceprocedures for health,safety and security
practices
1.1 Correct health, safety and security procedures are followed in line with legislation, regulationsand enterprise procedures
1.2 Breaches of health, safety and securityprocedures are identified and reported in line withenterprise procedure
1.3 Suspicious behavior or unusual occurrence arereported in line with enterprise procedure
2. Deal with emergencysituations
2.1 Emergency and potential emergency situationsare recognized and appropriate action are takenwithin individual’s scope of responsibility
2.2 Emergency procedures are followed in line withenterprise procedures
2.3 Assistance is sought from colleagues to resolve or respond to emergency situations
2.4 Details of emergency situations are reported inline with enterprise procedures
3. Maintain safe personalpresentation standards
3.1 Safe personal standards are identified andfollowed in line with enterprise requirements
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RANGE OF VARIABLES
VARIABLE RANGE
1. Health, safety and securityprocedures
May 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, computersand electronic equipment
1.5 safe handling of chemicals, poisons anddangerous 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 injuries3.2 fire3.3 electrocution3.4 natural calamity i.e. earthquake/flood
3.5 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
guidelines
1.8 Complied with proper dress code
2. UnderpinningKnowledge and
Attitude
2.1 Communication2.1.1 Interactive communication with others2.1.2 Interpersonal skills2.1.3 Good working attitude2.1.4 Ability to work quietly; with cooperation; patience,
carefulness, cleanliness and aesthetic values2.1.5 Ability to focus on task at hand
2.2 Systems, Processes and Operations2.2.1 Workplace health, safety and security procedures
2.2.2 Emergency procedures2.2.3 Personal presentation
2.3 Safety Practices2.3.1 Proper disposal of garbage2.3.2 Practice safety measures2. 3.3 5S Implementation
3. UnderpinningSkills
3.1 Ability to make decision3.2 Time management3.4 Ability to offer alternative steps3.5 Care in handling and operating equipment
4. ResourceImplications
4.1 Procedures Manual on safety, security, health and emergency4.2 Availability of tools, equipment, supplies and materials
5. Methods of Assessment
5.1 Written examination5.2 Practical demonstration5.3 Interview
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6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulatedworkplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA'saccredited assessment center
UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
UNIT CODE : TRS311205
UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills andattitudes in providing effective customer service. It includesgreeting customer, identifying customer needs, deliveringservice to customer, handling queries through telephone, faxmachine, internet and email and handling complaints,evaluation and recommendation.
ELEMENTPERFORMANCE CRITERIA
Italicized 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 areappropriate to the given situation
1.3 Non verbal communication of customer isobserved responding to customer
1.4 Sensitivity to cultural and social differences is
demonstrated2. Identify customer needs 2.1 Appropriate interpersonal skills are used to
ensure that customer needs are accuratelyidentified
2.2 Customer needs are assessed for urgency so thatpriority for service delivery can be identified
2.3 Customers are provided with information
2.4 Personal limitation in addressing customer needs isidentified and where appropriate, assistance issought from supervisor
3. Deliver service tocustomer
3.1 Customer needs are promptly attended to in linewith enterprise procedure
3.2 Appropriate rapport is maintained with customer toenable high quality service delivery
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3.3 Opportunity to enhance the quality of service andproducts are taken wherever possible
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ELEMENTPERFORMANCE CRITERIA
Italicized items are elaborated in the Range of Variables
4. Handle queries throughtelephone, fax machine,internet and email
4.1 Use telephone, computer, fax machine, internetefficiently to determine customer requirements
4.2 Queries/ information are recorded in line withenterprise procedure
4.3 Queries are acted upon promptly and correctly inline with enterprise procedure
5. Handle complaints,evaluation andrecommendations
5.1 Guests are greeted with a smile and eye-to-eyecontact
5.2 Responsibility for resolving the complaint is taken
within limit of responsibility5.3 Nature and details of complaint are established
and agreed with the customer
5.4 Appropriate action is taken to resolve thecomplaint to the customers satisfaction wherever possible
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RANGE OF VARIABLES
VARIABLE RANGE
1. Non-verbalcommunication
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 socialdifferences
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 disability
4.2 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 farewell5.2 addressing the person by name5.3 time-lapse before a response5.4 style manual requirements
5.5 standard letters and proforma
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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 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, internet
1.10 Handled customer complaints
2. UnderpinningKnowledge and
Attitude
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 Attitude2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact2.3.3 Maintain teamwork and cooperation2.4 Theory
2.4.1 Selling/upselling techniques2.4.2 Interview techniques2.4.3 Conflict resolution2.4.4 Communication process2.4.5 Communication barriers
3. UnderpinningSkills
3.1 Effective communication skills3.2 Non-verbal communication - body language3.3 Good time management
3.4 Ability to work calmly and unobtrusively effectively3.5 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. Resource
Implications
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. Methods of Assessment
5.1 Written examination5.2 Practical demonstration
6. Context for Assessment
6.1 Assessment may be done in the workplace or in asimulated workplace setting (assessment centers)
6.2 Assessment activities are carried out throughTESDA's accredited assessment center
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CORE COMPETENCIES
UNIT OF COMPETENCY : CLEAN BAR AREAS
UNIT CODE : TRS512312
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attituderequired to provide general assistance in maintainingcleanliness of bar area and related equipment. It reflects therole of a “bartender” and/or a bar porter and may be part of the role of a bar attendant.
ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables
1. Clean bar and equipment 1.1 Bar surfaces and equipment are cleaned inaccordance with industry standard and hygieneregulations
1.2 Equipment is operated in accordance withmanufacturer’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 safelydisposed in accordance with environmentalconsiderations
1.5 Reports are prepared in accordance withestablishments policy procedures
1.6 “Closing up” procedures of glassware and other equipment are accomplished based onestablishment standards
2. Clean and maintain publicareas
2.2 Identified public areas are promptly cleaned andmaintained in accordance with establishmentstandards
2.3 Empty and unwanted glasses are removed on aregular basis with minimum disruption to
customers2.4 Tables are cleaned hygienically in accordancewith establishment requirements and standards
2.5 Customer service is enhanced thru courteousinteraction with customers
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RANGE OF VARIABLES
This unit applies to all establishments where alcoholic beverages are served. Thefollowing explanations identify how this unit may be applied in different workplaces andcircumstances.
VARIABLE RANGE
1. Bar surfaces and equipment May include but not limited to:1.1 service counters1.2 service stations1.3 backbar mirrors
1.4 display counter / shelves1.5 flooring1.6 beverage storages1.7 post mix service points1.8 refrigeration equipment1.9 ice maker 1.10 ice bin1.11 blenders1.12 coffee machines1.13 utensils and tools1.14 glass washers
1.15 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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EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate:1.1 Applied workplace operations and procedures1.2 Maintained the cleanliness and tidiness of bar area
1.3Performed bar cleaning procedures safely and hygienically
2. UnderpinningKnowledgeand Attitude
2.1 Trade theory2.1.1 Knowledge on bar operations2.1.2 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. Underpinning
Skills
3.1 Communication skills
3.2 Use of cleaning equipment and chemicals3.3 Bar equipment operations including glass washer 3.4 Time management skills
4. ResourceImplications
The following resources MUST be provided:4.1 Workplace location4.2 Access to a range of bar cleaning equipment , tools and
materials / chemicals4.3 Access to a fully equipped bar including current
industry equipment and tools
5. Methods of
Assessment
Competency may be assessed through:
5.1 Demonstration of the proper operation of the appropriatecleaning equipment
5.2 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 andOH&S issues and third-party reports to evaluate on-the-joband/or workplace performance by the candidate
6. Context for Assessment
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 CODE : TRS512313
UNIT DESCRIPTOR : This unit covers the skills and knowledge required tocarry out bar operations . It includes preparing bar for service, taking drink orders, serving drinks, closing thebar and dealing with intoxicated persons.
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Prepare bar for service 1.1 Bar display and work area are set up inaccordance with establishment requirements
and bar service style1.2 Bar products and materials are checked and
re-stocked in accordance with establishmentpolicy and procedures
1.3 All items are stored in accordance withestablished storing procedures and techniques
1.4 Suitable kinds of decorations, coasters, edibleand non-edible garnishes are prepared inaccordance with establishment requirements
2. Take drink orders 2.1 Product and brand preferences are checked withthe customer courteously
2.2 Selection of drinks are politely recommended tocustomers, whenever necessary, in accordancewith establishment policy and procedures
2.3 Specific customer preferences are identified inaccordance with orders taken
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ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
3. Serve drinks 3.1 Ordered drinks are promptly and courteouslyserved, in accordance with customer preferences, using required glassware andgarnishes
3.2 Alcoholic and non-alcoholic beverages areserved 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 withestablishment policy
3.6 Tray service is provided where appropriate inaccordance with establishment procedures
3.7 Any unexpected situations are attended topromptly and safely in accordance withestablishment policy
4. Deals with customersaffected with alcohol
4.1 Responsible service of alcohol is practiced inaccordance with relevant legislations andlicensing requirements
4.2 Indicators of intoxicated person are identified4.3 Behavioral warning signs of intoxication are
recognized and monitored4.4 Intoxicated persons are dealt with courteously
and promptly in accordance with theestablishment service policy and guidelines
4.5 Intoxicated customers are refused service of alcoholic beverage in a diplomatic and suitablemanner
4.6 Where practicable, appropriate food and non-alcoholic beverages are offered to intoxicatedpersons
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ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
5. Close/turn over bar operations 5.1Beverage display and set up of bar area areremoved or dismantled and cleaned inaccordance with establishment procedures
5.2Leftover garnishes suitable for next-dayoperations are hygienically stored atrecommended temperature
5.3 Materials, tools and glasses are properly kept insuitable cabinets
5.4 Stocks are checked and replenished inaccordance with establishment procedures
5.5 When appropriate, equipment are shut down inaccordance with establishment safetyprocedures and manufacturer’s instructions
5.6 Bar set up and stocks are maintained for thenext shift of service, ensuring equipment andglasses are in the correct place, whenever necessary
5.7 Turnover of bar operations to the next shift isdone 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. Thefollowing explanations identify how this unit may be applied in different workplaces andcircumstances.
VARIABLE RANGE
1. 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 drinksincluding:
• Mixed drinks and basic cocktails
• Beers
• Spirits
• Wines
• Non-alcoholic beverages
• Fortified drinks
2.2 May include set-up requirements andprocedures 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 accompaniments
3.4 serviettes3.5 coasters3.6 bar towels3.7 display items including brochures, bar
menus, price lists and other promotionalmaterials
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VARIABLE RANGE
4. 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 vodkas4.1.5 tequilas4.1.6 lambanog(other locally made spirits)
4.2 Compounded4.2.1 gins4.2.2 liqueurs/cordials
4.3 Fermented4.3.1 Beer 4. 3.2 Wines4.3.2.1Still or natural wine
-white wine-red wine-rose wine
4.3.2.2 Sparkling wines4.3.2.3 Fortified wines4.3.2.4 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 RANGE
7. 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 system7.8 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 GUIDE
1. 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 systems
1.3 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 alcoholservice
2. UnderpinningKnowledge and
2.1 Trade theory2.1.1 Different types of bars and bar service2.1.2 Proper uses of different bar
equipment
2.1.3 Variety of beverage products and an overview of commonly requested drinks2.1.4 Origins, nature and characteristics of the
different alcoholic beverages (wines,spirits, beers, etc)
2.1.5 Serving techniques for different types of beverageand cocktails
2.2 Tools2.2.1 Tools and equipment specifications and
uses2.3 Safety
2.3.1 Safe work practices and first aid regulations2.3.2 Hygienic practices specific to bar operationsnational/local government laws related to service of alcohol
2.3.3 Waste minimization and environmental considerations
3. UnderpinningSkills
3.1 Communication skills3.2 Preparation and service techniques3.3 Showmanship (flair) skills3.4 Time management3.5 Opening and serving beverage techniques
4. ResourceImplications The following resources MUST be provided:4.1 Access to workplace location4.2 Access to a fully-equipped bar including current industry
equipment4.3 Work activities under industry-realistic conditions
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5. Methods of Assessment
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 beverage5.2Demonstration on the classification of beverage and
preparation of garnish presentations5.3 Written and/or oral questions on general knowledge on
beverage products, material and appropriate characteristicsand service procedures
5.4 Third-party report from the supervisor and/or competentemployer’s representative on the candidate's actual workperformance
5.5 Portfolio of relevant subjects attended
6. Context for Assessment
6.1 Assessment may be done in a fully-equipped workplace or ina simulated workplace setting with current bar tools,equipment and materials / products (assessment centers)
6.2 Assessment activities are carried out through TESDA’saccredited assessment center with accompanying expertand accredited assessor
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UNIT OF COMPETENCY: PREPARE AND MIX COCKTAILS AND NON-
ALCOHOLIC DRINKS
UNIT CODE : TRS512314
UNIT DESCRIPTOR : The units deals with the knowledge and skills required to prepareand mix different types of cocktails and non-alcoholic drinks. Itincludes preparing and mixing a variety of cocktails and non-alcoholic drinks, using, cleaning and maintaining tools, equipmentand machineries for mixing drinks.
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables1. Prepare and mix a range of
cocktails1.1Classification of alcoholic beverages are
determined according to ingredients used, processand characteristics
1.2 Non-alcoholic beverages used as mixers andmodifiers are identified in accordance with theflavoring ingredients and process forms
1.3Different types of bar tools and equipment areidentified and used in accordance withmanufacturer’s manual and instruction
1.4Different types of glasses are identified and
handled in accordance with establishment standardand sanitary practices
1.5 Ice supplies are prepared and used according tohygiene and sanitary practices
1.6Appropriate mixing methods and procedures areapplied based on international standards
1.7Necessary garnish, edible and non-edible fruits andvegetables are prepared and used based oncocktail presentation
1.8Different categories of cocktails are identifiedaccording to international standard
1.9 Cocktail recipes are mixed using appropriatemethod and established international standardwithin the required time frame and customer reference
1.10 Specialty drink concoction are prepared andmixed in accordance with establishment recipeand service procedure
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1.11 Appropriate product substitutes for out of stockliquor ingredients are utilized based onappropriate product standard
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.12 Broken and chip glasses are identified andremoved
1.13 Occupational health and sanitary practices inmixing cocktails are observed according to
establishment standard procedures1.14 Safety practices in using mechanical equipment
are observed according to manufacturersguidelines
2. Prepare and mix a varietyof non-alcoholic drinks
2.1 Non-alcoholic beverages are identified inaccordance with flavoring ingredients and formsincluding coffees and teas
2.2 Edible fruits and vegetables used in mixing non-alcoholic cocktails are determined and preparedaccording to establishment standards
2.3 Ingredients, equipment and tools are prepared prior to service
2.4 Appropriate name and style of non-alcoholic drinksare properly identified according to customer request
2.5 Correct ingredients are selected and mixed inaccordance with establishment service practice
2.6 Drinks are prepared appropriately in accordancewith standard recipe and required time frame
2.7 Correct glasses and garnish are used attractivelywhere appropriate
2.8 Occupational health and sanitary practices areobserved in mixing drinks according toestablishment operating procedures
3. Use, clean and maintain bar tools, equipment andmachineries for mixingcocktails and non-alcoholic
3.1 Bar tools are used and cleaned immediately after using in accordance with the establishment safetyand sanitary procedures
3.2 Equipment and machineries are used in
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drinks accordance with manufacturer’s specifications andhygiene/safety requirements
3.3 Machineries and equipment are maintained inaccordance with maintenance schedule andmanufacturer’s specifications
3.4 Problems are promptly identified, reported to andacted upon immediately
RANGE OF VARIABLES
This unit applies to all hospitality establishments where food and beverage items are served. Thefollowing explanations identify how this unit may be applied in different workplaces andcircumstances.
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 vodkas1.1.5 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 wines1.3.2.3 Fortified wines1.3.2.4 Aromatic wines
2. Non-alcoholic beverages May include but are not limited to:2.1 Fruit Juices
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2.2 Sodas / carbonated drinks2.3 Mineral water 2.4 Distilled water 2.5 Coffees2.6 Teas
2.6 Milks / creams2.7 Chocolates2.6 Syrups
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VARIABLE RANGE
3. Bar tools May include but are not limited to:3.1 Chopping board3.2 Jigger 3.3 Fruit Juicer 3.4 Bar spoon3.5 Decanter 3.6 Hawthorn Strainer 3.7 Cork screw3.8 Cocktail Shakers3.9 Bottle and can opener 3.10 Ice bucket
3.11 Ice scooper 3.12 Pitcher 3.13 Ice tong3.14 Speed pourer 3.15 Bar knife3.16 Muddler 3.17 Juice jugs3.18 Garnish tray3.19 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 Blender 4.4 Post mix system4.5 Glass chiller 4.6 Underbar refrigerator 4.7 Wine chiller 4.8 Electric mixer 4.9 Coffee maker /percolator 4.10 Coffee grinder 4.11 Wine Humidor 4.12 Glass brushes4.13 Beer dispenser 4.14 Mechanical Glass washer 4.14 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 stir 7.4 to blend
8. Categories of cocktails May include:8.1 Pre-dinner 8.2 After dinner 8.3 Long drinks8.4 Fancy drinks
9. Garnishes May include but are not limited to:
9.1 Fresh and unblemished- vegetables- fruits
9.2 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 Ingre
dients
10.3 Proper procedur es
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10.4 Appr opriateglass
10.5 Appr
opriategarnish
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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 timeframe
2. UnderpinningKnowledge and Attitude
2.1Trade theory2.1.1 Origins, nature and characteristics of
different alcoholic beverages (wines, spirits,beers, etc)
2.1.2 Recipes of popular international standard mixdrinks
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 Mathematics2.2.1 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. UnderpinningSkills
3.1 Communication skills3.2 Proper mixing procedures3.3 Presentation methods for different cocktails3.4 Showmanship skills3.5 Opening and serving beverage techniques
4. ResourceImplications
The following resources MUST be provided:4.1 Access to workplace location4.2 Access to relevant tools and equipment/utensils4.3 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. Methods of Assessment
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 tools5.2 Demonstration of skills on mixing different (in quantity)
international cocktails in a prescribed timeframe; utilizingsystematic 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 servingbeverages
5.4 Third-party report on some relevant criteria from thesupervisor and/or competent employer’s representative on
the candidate's actual work performance5.1 Portfolio of relevant subjects being attended
6. Context for Assessment
Competency 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’saccredited assessment center with accompanying expert andaccredited assessor
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UNIT OF COMPETENCY : PROVIDE WINE SERVICE
UNIT CODE : TRS512315
UNIT OF DESCRIPTOR : This unit deals with the skills and knowledge on providingwine 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 WineSommelier, Food and Beverage Supervisor, Bar Supervisor,Bartender and Food & Beverage Attendant. The essentialknowledge base for this unit will vary according to localindustry need. Training must reflect the depth of knowledge
required to meet the specific requirements of local industryemployers.
ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1. Explain different types of winesto customer
1.1 Wine list is presented to customer inaccordance with the enterprise establishedservice procedures.
1.2 Appropriate wine types, styles, origin and or regions, viticulture (growing of wine) andvignification (wine production) are explained toguest
1.3 Appropriate wine labels and terminologies areproperly interpreted
1.4 Customers are assisted in selecting wineaccording to his/her taste
2. Recommend appropriate wineand food combinations tocustomers
2.1 Compatible wine and food combinations arerecommended based on customer'spreferences
2.2 Appropriate wine for special occasions arerecommended based on customer's needs
2.3 Special/featured wines of the month arerecommended in accordance with enterprisepolicy
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ELEMENTPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
3. Prepare wine, glasses and
accessories for service
3.1 Necessary order slip is prepared according to
establishment's procedures3.2 Wine is carefully taken out from thecellar/storage
3.3 Wine is presented to the customer according toestablished industry wine service procedures
3.4 Appropriate glassware is set up according toestablished industry service and hygienicpractices
3.5 Appropriate wine service accessories areprepared
4. Open and serve wine 4.1 Customer is queried as when to open the wine
4.2 Wine bottle is opened according to industrystandard 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 taste4.6 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 faults5.2 Wine is examined for clarity and limpidity5.3 Wine is smelled for any possible fault5.4 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 identifyhow 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 withdifferent 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 wines4.4 Place of origin
5. Special occasion where winecould be offered
May include but are not limited to5.1 Birthday Party5.2 Anniversary5.3 Reception5.4 New Year 5.5 Baptismal
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VARIABLE RANGE
6. Appropriate glassware 6.1 White wine glass for white wine6.2 Red wine glass for red wine6.3 Champagne glass for sparkling wine6.4 Sherry / Port wine glass for Fortified wines
7. Wine service accessories May include but not limited to7.1 Cork screw7.2 Wine bucket with stand7.3 Wine basket7.4 Wine decanter / carafe
7.5 Table napkins
8. Wine Faults May include but not limited to8.1 Dried cork8.2 Heavy sediments/deposits8.3 Musty or foul odor 8.4 Loose cork8.5 Rotten cork8.6 Vinegary8.7 Chipped bottle
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EVIDENCE GUIDE
1. Critical aspects of Competency
Assessment requires evidences that the candidate :1.1 Updated and maintained current and relevant knowledge on
wines and apply them in the workplace
1.2 Interpreted relevant information on wine labels andterminologies.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 customer 1.6 Ability to exhibit wine service correctly according to wine types
2. UnderpinningKnowledge and
Attitude
2.1 Structure , history, health benefitsand trends related to wines
2.2 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 processbefore and after fermentation process, pressing, malolacticfermentation, oak usage, etc.
-
Red wine processes e.g. Fermentation of the skins,maceration techniques such as pumping over, plungingdown, 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 differenttypes e.g. Fino/Oloroso Sherry, Port and Madeira, Marsala
- Aromatized wine e.g. addition of aromatic herbs and spicese.g. Sweet/Dry Vermouth, Bitter, Anise
2.4 Impact of the wine production techniques to the style and tasteof wine2.5 Key structural components of wine including
- Alcohol- Tannin- Acid- Sugar
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- 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 wine
Marriages- 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 responsibleservice of alcohol.
2.9 International trends in wine style and production methods2.10 Knowledge on wine tasting terminologies
3. UnderpinningSkills
3.1 Indicators of wines quality, analysisand diagnosis of wine faults andimpairments
3.2 Wine service techniques including serving aged wines andprocesses for decanting wine3.3 Specialized wine sensory evaluation techniques3.4 Good grooming and hygienic practices relevant to beverage
service.3.5 Cork troubleshooting
4. ResourceImplications
The following resources MUST be provided4.1 Standards that would allow the candidate to demonstrate and
apply knowledge on wine to meet the establishment serviceprocedures
4.2 Access to a wide range of wines and to information of wines
4.3 Access to suitable facilities complete with the requiredequipment , tools, storage system for wine service
5. Methods of Assessment
Competency 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
candidate6. Context for Assessment
6.1 Assessment may be done in the workplace or in a simulatedworkplace setting ( assessment centers)
6.2 Assessment activities are carried out through TESDA’saccredited 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 entryrequirements; tools and equipment; training facilities; and trainer’s qualification, amongothers.
3.1 CURRICULUM DESIGN
Course Title: BARTENDING NC Level: NC II
Nominal Training Duration: 18 Hrs (Basic)18 Hrs (Common)250 Hrs (Core)
Course Description:
This course is designed to enhance the knowledge, skills and attitude of abartender/barista in cleaning bar areas, operating bar, preparing and mixingcocktails in accordance with industry standards. It covers the basic, common andcore competencies.
BASIC COMPETENCIES
Unit of Competency Learning Outcomes MethodologyAssessment
Approach
1. Participate inworkplacecommunication
1.1 Obtain and conveyworkplaceinformation
1.2 Complete relevantwork relateddocuments
1.3 Participate inworkplace meetingand discussion
Groupdiscussion
Interaction
Demonstration
Observation
Interviews/questioning
2. Work in a teamenvironment
2.1 Describe andidentify team roleand responsibilityin a team
Discussion
Interaction
Demonstration
Observation
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2.2 Describe work asa team member
Interviews/questioning
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Unit of Competency Learning Outcomes MethodologyAssessment
Approach
3. Practice career
professionalism
3.1 Integrate personal
objectives withorganizationalgoals
3.2 Set and meet workpriorities
3.3 Maintainprofessionalgrowth anddevelopment
Discussion
Interaction
Demonstration
Observation
Interviews/questioning
4. Practice
occupationalhealth andsafety
4.1 Evaluate hazard
and risks4.2 Control hazardsand risks
4.3 Maintainoccupational healthand safetyawareness
Discussion
Plant tour
Symposium
Observation
Interview
COMMON COMPETENCIES
Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
1. Develop andupdate industryknowledge
1.1 Identify and accesskey sources of information on theindustry
1.2 Access, apply andshare industryinformation
1.3 Update continuouslyrelevant industryknowledge
LectureGroup DiscussionIndividual/Group Assignment
Interviews/Questioning
Individual/GroupProject or Report
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Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
2. Observe
workplacehygieneprocedures
2.1 Practice personal
grooming andhygiene2.2 Practice safe and
hygienic handling,storage anddisposal of food,beverage andmaterials
Lecture
DemonstrationRole-play
Demonstration
WrittenExaminationInterviews/Questioning
3. Performcomputer operations
3.1 Identify and explainthe functions,general features and
capabilities of bothhardware andsoftware
3.2 Prepare and useappropriatehardware andsoftware accordingto task requirement
3.3 Use appropriatedevices andprocedures to
transfer files/data3.4 Produce accurateand complete dataaccording to therequirements
3.5 Maintain computer system
LectureGroup DiscussionTutorial or self-
pace
Interviews/Questioning
Demonstration
Observation
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Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
4. Perform
workplace andsafety practices
4.1 Practice workplace
safety, security andhygiene systems,processes andoperations
4.2 Respondappropriately tofaults, problemsand emergencysituations in linewith enterpriseguidelines
4.3 Maintain safepersonalpresentationstandards
Lecture
DemonstrationRole-playSimulation
Demonstration
Interviews/QuestioningWrittenExamination
5. Provideeffectivecustomer service
5.1 Apply effectiveverbal and non-verbalcommunicationskills to respond tocustomer needs
LectureDemonstrationRole-playSimulation
DemonstrationInterviews/Questioning
Observation
5.2 Provide prompt andquality service tocustomer
5.3 Handle queriespromptly andcorrectly in line withenterpriseprocedures
5.4 Handle customer complaints,evaluation and
recommendations
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CORE COMPETENCIES
Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
1. Clean Bar Areas
1.1 Keep bar tools,glassware andequipment clean anddry at all times
1.2 Identify and sortdifferent types of glasses and other utensils according toshapes and usage
Lecture/Demonstration/ self-paced learning(modular)/ dualizedtraining/ on-the-jobtraining
Group Dynamics
Video presentation
Oral andWrittenExamination
Observation
Performancetest
1.3 Identify and use thedifferent cleaningmaterials anddetergents
1.4 Store and stock bar tools, equipment andglassware accordingto establishmentstandard procedure
1.5 Prepare inventoryand damage report.
1.6Apply proper closingprocedure accordingto establishedstandards.
1.7Clean and maintainbar areas, cabinetand stockroomaccording to
establishmentstandard procedures
1.8Keep bar stocks anddisplayed stocks freefrom dust
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Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
1.9Observe safetymeasures in cleaning
bar areas
1.10 Demonstrate proper garbage segregation/disposal system schemein accordance withenvironmental standards
2. Operate Bar 2.1Sort and displayalcoholic and non-
alcoholic beveragesaccording standardoperating procedures(SOPs)
Lecture/Demonstration/ self-
paced learning(modular)/ dualizedtraining/ on-the-jobtraining
Problem Solving/Case Study
Group Dynamics
Video presentation
Oral andWritten
Examination
Observation
Performancetest
2.3 Prepare ice supplies,condiments,accessories andgarnishes for specificconcoctions
2.5 Prepare, check and
segregate bar toolsand glasswareaccording to typesand usage
2.6 Perform mise en placefor bar operation
2.7 Take orders accordingto standard operatingprocedures (SOPs).
2.8 Identify the different
brand preferences of drinks and itsclassifications. (e.g.brandy-Fundador, CarlosI; scotch whisky---JohnnyWalker Black Label;Chivas Regal etc.)
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Unit of
Competency Learning Outcomes Methodology
Assessment
Approach
2.8 Prepare and servedrinks according tostandard operatingprocedures (SOPs).
2.9 Demonstrate proper suggestive sellingtechniques.
2.10 Familiarize with theLegislation that
regulate serving of alcohol.
2.11 Recognize thebehavioral warningsigns of intoxication
2.12 Determine theproper andcourteous manner indealing with theintoxicated.
2.13 Maintain cleanlinessand proper sanitation practicesaccording tostandard operatingprocedures.
2.14 After operation shut-down unnecessaryequipment accordingto standard safetyoperatingprocedures (SOPs)
2.15 Store bltstleddisplay, beveragesand other perishableitems on proper places
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Unit of Competency
Learning Outcomes Methodology AssessmentApproach
2.16 Report spoileddrinks and other
stocks to theconcerned person.
2.17 Check stocks for replenishment
2.18 Prepare and fill-upappropriate forms(e.g. requisitionform, order form,etc.)
3. Prepare and
mix cocktails
3.1 Classify the different
alcoholic and nonalcoholic beverages.(e.g. distilled spirits;compounded spirits,fermentedbeverages)
Lecture/
Demonstration/ self paced learning(modular)/ dualizedtraining/ on the jobtraining
Problem Solving/Case Study
Group Dynamics
Video presentation
Oral and
WrittenExamination
Observation
Performancetest
Projectpresentation3.2 Identify with the
different brands of alcoholic and non-alcoholic based on itsrespective
classifications. (e.g.brandy----Fundador,Carlos I; scotchwhisky---JohnnyWalker Black Label;Chivas Regal etc.)
3.3 Use appropriategarnish, ice,condiments, andaccessories onspecific drink
concoction3.4 Determine glassware
required for differenttypes of beverages
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Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
3.5 Identify the different
bar utensils andequipment and their uses.
3.6 Use appropriatemeasurements andunit conversions inmixing cocktail.
3.7 Perform proper mixing procedures
3.8 Follow to the
standard cocktailmixing methods/procedures
3.9 Identify tips in mixingdrinks
3.10 Identify substitute for unavailableingredients andgarnishes
3.11 Identify the different
categories of cocktails accordingto internationalstandard recipes
3.12 Mix cocktail drinksaccording tointernationalstandard recipe andenterpriseestablished cocktailrecipes.
3.13 Identify the differenttypes of non-alcoholic beveragesin accordance withflavoring ingredientsand form (including
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coffees and teas).
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Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
3.14 Prepare and mix
non-alcohol drinksaccording tointernationalstandards andenterpriseestablished recipeswith appropriategarnish andprescribed amountof ingredients usingstandard mixing
procedures3.15 Distinguish the
relationships of thenames of non-alcoholic drinksbased on theingredients of someestablishedcocktails.
3.16 Demonstrate basicworking
showmanship skills3.17 Observe
occupational healthand sanitarypractices accordingto enterprise serviceoperatingprocedures.
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Unit of Competency
Learning Outcomes MethodologyAssessment
Approach
4. Provide wine
service
4.1Develop and maintain
current knowledge onfood and beverage(e.g. typical food andwines of the localarea, promotionalactivities, currentfood and beveragefestivals, etc) asrequired by the job.
Lecture/
Demonstration/ self-paced learning(modular)/ dualizedtraining/ on-the-jobtraining
Problem Solving/Case Study
Group Dynamics
Video presentation
Oral and
WrittenExamination
Observation
Performancetest
4.2Identify and prepareappropriate type of glasses and other accessories for theservice
4.3Explain the correctprocedures in servingwine
4.4 Interpret wine labelsand terminologies
4.5 Identify and explainthe different stylesand types of wine
4.6Clean up table fromused and emptyglasses according toservice procedures,sanitary and safetypractices
4.7 Observe proper conduct and courtesy
to the costumer at alltimes
4.8 Serve wine to guestaccording toenterprise establishedprocedures
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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 bythe 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 tothe Dual Training System (DTS) Implementing Rules andRegulations.
• 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 thetrainee through actual experience in the workplace to acquirespecific competencies prescribed in the training regulations.
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• Distance learning is a formal education process in which majority of
the instruction occurs when the students and instructor are not inthe same place. Distance learning may employ correspondencestudy, audio, video or computer technologies.
3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students who wish to enter training leading to thesequalifications 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 MATERIALS
QTY QTY QTY
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
BAR TOOLSALCOHOLICBEVERAGES
8pcs
Heavy-based glassJigger
1unit
Ice bin2
blts
Standard brands -Scotch (blended)Whisky
8pcs
Double-edgestainless jigger
1set
Speed rail / rack(Speed Wheel)
2blts
Premium brands -Scotch (blended)Whisky
8
sets
Three-in-OneStainless CocktailShaker
1
setElectric Blender 1btl.
Super Premium -Scotch (blended)Whisky (optional)
4sets
Boston Shaker w/mixing glass
1set
Electric mixer 1 btl.
Any brand - SingleMalt Whisky
2pcs
Fruit Juicer /Squeezer
1unit
Underbar refrigerator (optional)
1 btl. Any brand - PureMalt Whisky
8pcs
Bar spoon withrelish fork at other end
1unit
Multi-layeredRefrigerator
1 btl.Standard brand -Bourbon Whiskey
8pcs Hawthorn Strainer 1unit Wine chiller (optional) 1 btl Premium brand -Bourbon Whiskey
4pcs
Waiter’s friendCork Screw
1set
Coffee maker /percolator
1 btlStandard brand -Tennessy Whiskey
2pcs
Wing type or different type of
1set
Electric Glassbrushes
1 btl Standard brand -Canadian whisky
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Cork Screw
25pcs
Speed pourer 1
setDraft Beer dispenser (mock)
1 btl.Premium brand -Canadian Whisky
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TOOLS EQUIPMENT MATERIALS
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
8pcs.
Bltstle and can opener 1 set
Mechanical Glasswasher (optional) 1 btl
Any brand - IrishWhiskey
2 pcsCanulator / Canulatingknife
2units
Spill mat 1 btlStandard brand –Spanish brandy
3pcs.
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 – CognacVSOP
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 countrybrands – brandy(optional)
6 pcsJuice jugs (Color coded) – ‘Store andPour’
1 btlLocal brand – Gold Rum(5 yrs)
1sets
Garnish tray (7compartments)
1 btl Local brand – White rum
2pcs.
Cocktail / Bar tray 1 btleach 2 different brandof imported rum ( gold)
1 pcsWine bucket (withstand)
1 btlDark Rum (e.g.myers)
2 pcs Wine basket 1 btl151 proof Rum 1 btleach 3 varianceflavored rum
1sets
Glass-rimmer 1 btl
Local brand – Vodka 1btl. each-3 differentcountry brand – Vodka
1 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 differentimported brands – Gin
4 pcs 4 oz. Carafe 1 btl Local Lambanog brand
2 pcs Funnel 1 btl Local Basi brand
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1 pcs Water Pitcher 1 btl Triple Sec
TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
1pcs. Bar Caddy / Organizer 1 btl Blue Curacao
1 pc Coffee / Tea pot 1 btl Cointreau
1 btl Grand Marnier
GLASSES 1 btlCrème de Cacao (brown)1 btl (white)
12pcs
Old Fashioned Glass/rock glass (6 – 8oz.)
1 btlCrème de Menthe(green) 1 btl (white)
12pcs
Hi Ball Glass (8 –10oz.)
1 btl Crème de Banane
6 pcsCollins Glass (10 –12
oz.)1 btl Crème de Cassis
6 pcsZombie Glass (12 –14oz.)
1 btl Kalhua
6 pcs Brandy Glass 12oz. 1 btl Tia Maria (optional)
3 pcs Brandy Glass 16oz. 1 btl Gallano
8 pcsMartini or CocktailGlass
1 btl Amaretto
8 pcs Margarita glass 1 btl Bailey’s Irish Cream
10pcs
Champage Saucer glas 1 btl Malibu Rum
3 pcs Champange Tulipglass
1 btl Tequila Rose
6 pcsChampagne Fluteglass
1 btl Cherry Heering
6 pcs Cordial / pony glass 1 btl Apricot brandy
4 pcs Poco Grande Glass 1 btlPeach Schnapps (or anyvariance)
4 pcs Breeze Glass 1 btlStrawberry flavoredliqueur
3 pcs Squall Glass 1 btl Campari bitter
2 pcs Hurricane glass 1 btl Angostura bitter
3 pcsSherry / Port wineglass
1 btl Dry Vermouth
3 pcs Sour Glass 1 btl Sweet Vermouth
6 pcsShot Glass ( 1 and 2oz.)
1 btl Dry Sherry
6 pcs Footed beer glass (12 1 btl Sweet / Cream Sherry
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oz.)
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TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
3 pcs
Flair Pilsner glass ( 12
oz.) 1 btl Port Wine
3 pcs Beer Mugs (12 oz.) 1 btlChampagne Standardbrand
12pcs
White Wine glass 1 btlSparkling wine –anybrand
12pcs
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. DifferentFancy Glasses
1 btl Californian Red Wine
6sets
Coffee cups andsaucers
1 btlChilean 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 Wine1 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 )Draftbeer (optional)
3 blts 3 different brandsimported brands
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TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
NON-ALCOHOLIC
1 btl Grenadine
½liter
Simple / Sugar Syrup atleast four differentFlavored syrup
8blts/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 smallcan size)
1 liter Mango Juice (in smallcan size)
½
liter
Guyabano Juice (in small
can size)½
liter Cranberry Juice
2cans
Apple juice
3cans
Tomato juice
2cans
Evaporated milk
½ lit Fresh milk
Coffee, Tea
½ lit. Whipped cream
1 can Coconut Cream
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TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
CONDIMENTS
Salt and Pepper
Hot sauce
Worcestershire Sauce
Nutmeg
GARNISH
Fresh orange
Fresh lime
Fresh lemon
Fresh apple
Fresh Pineapple withcrown
Fresh green mango
Fresh ripe mango
Fresh banana
Fresh strawberry
Other fruits in season
Fresh mint leaves
Fresh celery stalk
Green olivesRed Cherries
Cocktail onions
Ice cubes
Crushed ice
CLEANING MATERIALS
Rugs
Liquid detergents
Mop with head
Hand TowelsWaste dump
Broom
Scrubbing pad
Sponge
Duster
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TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
TRAINING MATERIALS
I unitOverhead Projector withScreen
1 unit LCD Projector (optional)
1 unitLap top / Desk top PC(optional)
1 unit White Board with eraser
3 pcsWhiteboard Marker Easel stand
Manila paper
Pen and pencil
Masking Tapes
Transparencies
Course design /Schedule
25sets
Hand out materials /Course manual /workbook
Books on Bartending
Books on Cocktailmixing
Trade Magazines
Books about Tourism
Related readingmaterials
Videos / VCD’s
Comprehensive DrinkList / Menu
Comprehensive WineList
Product literature
Empty bltstles
6 pcs Flairing bltstles
4ft. x 16ft Rubber mattting
SET-UP
8 pcsrectangular or round(small) table, with chairs
2 pcsRectangular table for demonstration
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1 unit Mock bar
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 10
Tool Room/SupplyRoom
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 ANDRESTAURANT)
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
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Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate of achievement is issuedfor each unit of competency.
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATIONARRANGEMENTS
4.1To attain the National Qualification of BARTENDING NC II, the candidate mustdemonstrate competence in all the units of competency listed in Section 1.Successful candidates shall be awarded a National Certificate signed by theTESDA Director General.
4.2 Individuals aspiring to be awarded the qualification of BARTENDING NC IImust acquire Certificates of Competency in all the following individual core unitsof the Qualification. Candidates may apply for assessment in any accreditedassessment center.
4.2.1.1 Clean bar areas4.2.1.2 Operate bar 4.2.1.3 Prepare and mix cocktails and non-alcoholic drinks4.2.1.4 Provide wine service
Successful candidates shall be awarded Certificates of Competency (COC).
4.3 Accumulation and submission of all COCs acquired for the relevant units of competency comprising a qualification, an individual shall be issued thecorresponding National Certificate.
4.4 Assessment shall focus on the core units of competency. The basic andcommon units shall be integrated or assessed concurrently with thecore units.
4.5 The following are qualified to apply for assessment and certification:
4.5.1 Graduates of formal, non-formal and informal including enterprise- basedtraining programs
4.5.2 Experienced workers (wage employed or self employed)
4.6 The guidelines on assessment and certification are discussed in detail in the"Procedures Manual on Assessment and Certification" and "Guidelines on the
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Implementation of the Philippine TVET Qualification and Certification System(PTQCS)".
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COMPETENCY MAP - TOURISM Sector
(Hotel and Restaurant)
BARTENDING NC II
Develop andupdate industry
knowledge
Perform
computer
operations
Provide effectivecustomer service
Observeworkplace
hygiene
procedures
Perform
workplace
safety practices
Demonstratework values
Practicehousekeeping
procedures(5S)
Participatein workplace
communication
Workin team
environment
Practicecareer
professionalism
Workwith others
Develop and
practice
negotiation
skills
Usemathematicalconcepts and
techniques
Use
relevant
technologies
Solve problems
related to work
activities
Receive andrespond to
workplace
communication
C O R E
C O M P E T E N C I E S
C O M M O N
C O M P E T E N C I E S
Prepare for
wine tasting
ANNEX A
Provide table
service
of alcoholicbeverages
Complete retailliquor
sales
Operate bar
Provide
queridonservice
Prepare and
serve espresso
coffee
Provideresponsible
service of alcohol
Provide
accommodation
reception services
Provide a link
between kitchen
and service areas
Conduct for
product
tasting (standard)
Providespecialist advice
on food
Provide
room service
Conduct
night audit
Providesilver service
Evaluate and
appreciate wine
Plan and monitor
bar operation
Provide food
and beveragetable service
Provide food
andbeverage service
Manage
wine for a
wine outlet
Provide
wine service
Provide
specialist advice
on wine
Provide
club reception
services
Provide tableservice of alcoholic
beverages
Evaluate wines
(Advance)
Prepare and
mix cocktails
and non-alcoholicdrinks
Plan and
monitor food andbeverage table
service
Provide
porter services
Receive and
process
reservations
Clean
bar areas
Promote
wine tourisminformation
Develop andupdate food and
beverage
knowledge
Operate
cellar systems
Operate a
computerized
reservationssystem
Plan andmonitor espresso
coffee service
Provide
housekeeping
services toguests
Developteams andindividuals
Utilizespecialized
communicationskills
Practiceoccupationalhealth and
safety procedures
Leadworkplace
communication
Collect,analyze and
organizeinformation
Planand organize
work
Applyproblem-
solvingtechniques inthe workplace
Leadsmall teams
Promoteenvironmental
protection
C O R E
C O M P E
T E N C I E S
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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 Foodand Beverage Service Attendant, National Certificate I
4. BUSSED OUT - taking out soiled plates/dishes from the dining area todishwashing area
5. CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to thesupervisor of The Food and Beverage Service Attendant, also refers to Food andBeverage Service Attendant, National Certificate Level I.
6. COCKTAIL - is a well-mixed drink made up of base liquor, a modifying ingredientas a modifier and special flavoring of coloring agents. It is usually an aperitif takenat leisure before a meal to whet the appetite.
7. COMMIS - refers to the category according to the extent of difficulty andcomplexity 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, whichbreaks down the sugar into carbon dioxide and alcohol
13. FLAMBE’ - flamed with spirit or liqueur
14. FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the workersassigned 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 withmixers 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 andcomplexity 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 usePreparation before service
21. PRE-DINNER - short mixed drinks that are basically dry in taste and are usuallyserved 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 clothingor 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 thedevelopment and validation of these Training Regulations.
TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) -
EXECUTIVE COMMITTEE
LARRY CRUZChairman
PAUL LIM SOTreasurer Action Holidays Tour CorporationBinondo, Manila
USEC. EVELYN PANTIGVice-ChairmanUndersecretary, Department of Tourism
DR. IGNACIO S. PABLOExecutive Director HTIP, Intramuros, Manila
DANIEL EDRALINSecretary
SEC. AUGUSTO BOBOY 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 Hotel
Malate, Manila
YAEL FERNANDEZChair, Standards And Assessment
Sub-Committee
Mandarin Oriental ManilaMakati Ave., Makati City
LEA VILLANUEVAChair, Professional and Programs DevelopmentVisions and Breakthroughs, Inc.
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STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND
EXPERTS
BARTENDING
MARIVIC V. QUE Aristocrat 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