Barista CBC
Barista CBC
Barista CBC
CURRICULUM
in
BARISTA NC II
Sector:
TOURISM
Qualification:
BARISTA NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
CURRICULAR
DOCUMENTS
BARISTA NC II
BARISTA NC II
COURSE TITLE : BARISTA NC II
Course Description:
This course is designed to enhance the knowledge, skills and attitude in BARISTA NC
II in accordance with industry standards. It covers core competencies on preparing espresso,
texture milk, prepare and serve coffee beverages, perform basic maintenance of machines and
equipment and perform basic cashiering and general control procedures.
ENTRY REQUIREMENTS :
Trainees or students wishing to gain entry into this course should possess the following
requirements:
This list does not include specific institutional requirements such as educational attainment,
appropriate work experience, and others that may be required of the trainees by the school or
training center delivering the TVET program.
BASIC COMPETENCIES
(18 HRS)
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Participate in 1.1 Obtain and convey Group Demonstration
workplace workplace information Discussion Observation
communication Interaction Interviews/
1.2 Complete relevant work Questioning
related documents
1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Describe and identify Discussion Demonstration
environment team role and Interaction Observation
responsibility in a team Interviews/
Questioning
2.2 Describe work as a team
member
3. Practice career 3.1 Integrate personal Discussion Demonstration
professionalism objectives with Interaction Observation
organizational goals Interviews/
questioning
3.2 Set and meet work
priorities
3.3 Maintain professional
growth and development
4. Practice 4.1 Evaluate hazard and Discussion Observation
occupational risks Plant tour Interview
health and Symposium
4.2 Control hazards and
safety risks
4.3 Maintain occupational
health and safety
awareness
COMMON COMPETENCIES
(18 HRS)
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Develop and 1.1 Seek information on Lecture Interviews/
update industry the industry Group Questioning
knowledge 1.2 Update continuously Discussion Individual/Group
relevant industry Individual/Group Project or Report
knowledge Assignment
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Prepare 1.1 Set up and prepare Lecture/ Written exercise/
espresso machine and equipment discussion Practical test
1.2 Dose and tamp coffee Demonstration Oral questioning
1.3. Extract espresso Hands-on Observation
Video viewing
Picture/photos/
drawings
BASIC COMPETENCIES
BASIC COMPETENCY : COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
to prepare different reports required in the workplace.
NOMINAL DURATION :
QUALIFICATION LEVEL : NC II
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
to obtain, interpret and convey information in response to
workplace requirements.
SUGGESTED DURATION :
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
Parts of speech
Sentence construction
Effective communication
CONDITIONS:
METHODOLOGIES:
Group discussion
Interaction
Lecture
Reportorial
ASSESSMENT METHODS:
Written test
Practical/performance test
Interview
L02. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
CONTENTS:
Basic mathematics
Technical writing
Types of forms
CONDITIONS:
Paper
Pencils/ball pen
Reference books
Manuals
METHODOLOGIES:
Group discussion
Interaction
Lecture
ASSESSMENT METHODS:
Written test
Practical/performance test
Interview
LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
ASSESSMENT CRITERIA:
CONTENTS:
Sentence construction
Technical writing
Recording information
CONDITIONS:
Paper
Pencils/ball pen
References (books)
Manuals
METHODOLOGIES:
Group discussions
Interaction
Lecture
ASSESSMENT METHODS:
Written test
Practical/performance test
Interview
BASIC COMPETENCY : TEAM WORK
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes required
to relate in a work based environment.
SUGGESTED DURATION :
PREREQUISITE : TEAMWORK
Upon completion of this module, the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
Team role.
Relationship and responsibilities
Role and responsibilities with team environment.
Relationship within a team.
CONDITIONS:
METHODOLOGIES:
Group discussion/interaction
Case studies
Simulation
ASSESSMENT METHODS:
Written test
Observation
Simulation
Role playing
LO2. DESCRIBE WORK AS A TEAM MEMBER
ASSESSMENT CRITERIA:
CONTENTS:
Communication process
Team structure/team roles
Group planning and decision making
CONDITIONS:
SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
Group discussion/interaction
Case studies
Simulation
ASSESSMENT METHODS:
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement, specifically to
integrate personal objectives with organizational goals set and
meet work priorities and maintain professional growth and
development.
NOMINAL DURATION :
ASSESSMENT CRITERIA:
1. Personal growth and work plans towards improving the qualifications set for
professionalism are evident.
2. Intra and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance of
duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
CONDITIONS:
Workplace
Code of ethics
Organizational goals
Hand outs and Personal development-social aspects
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Interactive -lecture
Simulation
Demonstration
Self-paced instruction
ASSESSMENT METHODS:
Role play
Interview
Written examination
LO2. SET AND MEET WORK PRIORITIES
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Hand outs on
- Organizational KRA
- Work values and ethics
- Company policies and standards
- Sample job targets
Learning guides
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Interactive lecture
Group discussion
Structured activity
Demonstration
ASSESSMENT METHODS:
Role play
Interview
Written examination
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
ASSESSMENT CRITERIA:
1. Training and career opportunities relevant to the job requirements are identified and
availed.
2. Licenses and/or certifications according to the requirements of the qualifications are
acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/ observed
4. Training and career opportunities based on the requirements of industry are
completed and updated.
CONTENTS:
Qualification standards
Gender and development (GAD) sensitivity
Professionalism in the workplace
List of professional licenses
CONDITIONS:
Quality standards
GAD handouts
CD’s, VHS tapes on professionalism in the workplace
Professional licenses samples
METHODOLOGIES:
Interactive lecture
Film viewing
Role play/simulation
Group discussion
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
to comply with the regulatory and organizational requirements
for occupational health and safety such as identifying,
evaluating and maintaining occupational health and safety
(OHS) awareness.
NOMINAL DURATION :
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Workplace
Personal protective equipment (PPE)
Learning guides
Hand-outs
- Organizational safety and health protocol
- OHS indicators
- Threshold limit value
- Hazards/risk identification and control
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Interactive -lecture
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Practical examination
Written examination
LO2. EVALUATE HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV).
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace requirements
and relevant workplace OHS legislation.
CONTENTS:
TLV table
Philippine OHS standards
Effects of hazards in the workplace
Ergonomics
ECC Regulations
CONDITIONS:
Hand outs on
- Philippine OHS standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
TLV table
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Interactive lecture
Situation analysis
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Interview
Written examination
Simulation
LO3. CONTROL HAZARDS AND RISKS
ASSESSMENT CRITERIA:
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are followed
in accordance with the organization’s OHS policies.
3. Personal protective equipment (PPE) is correctly used in accordance with
organization’s OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
Safety regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
Contingency measures and procedures
CONDITIONS:
Hand outs on
- Safety Regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
- Contingency measures and procedures
OHS personal records
PPE
CD’s, VHS tapes, transparencies
METHODOLOGIES:
Interactive lecture
Symposium
Film viewing
Group dynamics
Self-paced instruction
ASSESSMENT METHODS:
Written examination
Interview
Case/situation analysis
Simulation
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
ASSESSMENT CRITERIA:
1. Procedures in emergency related drill are strictly followed in line with the established
organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE is maintained in line with organization guidelines and procedures.
CONTENTS:
CONDITIONS:
Workplace
PPE
OHS personal records
CD’s, VHS tapes, transparencies
Health record
METHODOLOGIES:
Interactive lecture
Simulation
Symposium
Film viewing
Group dynamics
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
MODULES OF
INSTRUCTION
COMMON COMPETENCIES
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
to access, increase and update industry knowledge.
NOMINAL DURATION :
ASSESSMENT CRITERIA:
CONTENTS:
Information sources
media
reference book
libraries
union
industry association
internet
personal observation
CONDITIONS:
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/Oral examination
Practical demonstration
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Industry journals/manuals
internet
personal computer
reference book
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/Oral examination
Practical demonstration
LO3 UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
ASSESSMENT CRITERIA:
CONTENTS:
Information sources
- media
- libraries/reference book
- union/industry association
- internet
Legislation that affects the industry
CONDITIONS:
internet
personal computer
reference book
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/oral examination
Practical demonstration
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
observing workplace hygiene procedures.
NOMINAL DURATION :
LO2 Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
ASSESSMENT CRITERIA:
CONTENTS:
Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/Oral examination
Practical demonstration
LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF
FOOD, BEVERAGE, AND MATERIALS
ASSESSMENT CRITERIA:
CONTENTS:
Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/Oral examination
Practical demonstration
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes needed
to perform computer operations. This includes in putting,
accessing, producing and transferring data using appropriate
hardware and software.
SUGGESTED DURATION :
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
ASSESSMENT CRITERIA:
1. General features of the computer are explained according to sequence of operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.
CONTENTS:
Main types of computers and basic features of different operating systems
Main parts of a computer
Storage devices and basic categories of memory
Types of software
Peripheral devices
CONDITION:
The trainees/students must be provided with the following:
Equipment and accessories
- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
Tools
- Set of screw driver
Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
Self-paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS:
Written/oral examination
Practical demonstration
interview
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE ACCORDING
TO TASK REQUIREMENT
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Self-paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS:
Written/oral examination
Practical demonstration
interview
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Self-paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/oral examination
Practical demonstration
interview
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE
REQUIREMENTS
ASSESSMENT CRITERIA:
CONTENTS:
Software commands
Operation and use of peripheral devices
Procedures in transferring files/data
CONDITION:
METHODOLOGIES:
Self-paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/oral examination
Practical demonstration
interview
CONTENTS:
Cleaning, Minor Maintenance and Replacements of Consumables
Creating More Space in the Hard Disk
Reviewing Programs
Deleting Unwanted Files
Checking Hard Disk for Errors
Viruses and Up to Date Anti-Virus Programs
CONDITION:
The trainees/students must be provided with the following:
Equipment and accessories
- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
Tools
- Set of screw driver
Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
Self-paced/modular
Demonstration
Small group discussion
ASSESSMENT METHODS
Written/oral examination
Practical demonstration
interview
UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal standard.
NOMINAL DURATION :
LO1. Practice workplace safety, security and hygiene systems, processes and operation
ASSESSMENT CRITERIA:
1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
CONDITIONS:
Manuals
Handbook safety and security
Report (sample)
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS
Written/Oral examination
Practical demonstration
LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY
SITUATIONS
ASSESSMENT CRITERIA:
1. Emergency and potential emergency are recognized and appropriate action are
taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency situation
4. Safe personal presentation standard are identified and followed
CONTENTS:
Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
Safe personal presentation standard
CONDITIONS:
METHODOLOGIES:
Self paced/modular
Demonstration
Small group discussion
Distance education
ASSESSMENT METHODS:
Written/Oral examination
Practical demonstration
Observation
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
Use of PPE
Safe and proper posture.
CONDITIONS:
Hands-out
Film / video clips
METHODOLOGIES:
Lecture/ demonstration
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
Role-playing/ simulation
Dramatization / fire drill
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in
providing effective customer service.
NOMINAL DURATION :
LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO3. Handle queries promptly and correctly in line with enterprise procedures
ASSESSMENT CRITERIA:
1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others
CONTENTS:
CONDITIONS:
METHODOLOGIES:
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of Practical Skills
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
ASSESSMENT METHODS:
Interview (oral/questionnaire)
Observation
Demonstration of Practical Skills
LO3. Handle queries promptly and correctly in line with enterprise procedures
ASSESSMENT CRITERIA:
1. Customer needs are promptly attended in line with workplace procedures and
regulations.
2. Appropriate relation is maintained with customer to meet high quality service
delivery.
3. Enhancement of quality of service is taken whenever possible.
CONTENTS:
CONDITIONS:
Hands-out
Film / video clips
METHODOLOGIES:
Lecture/ demonstration
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
Role-playing/ simulation
LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Hands-out
Film / video clips
Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
Lecture/ demonstration
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHODS:
Hands-on
Direct observation
Practical demonstration
Role-playing/ simulation
MODULES OF
INSTRUCTION
CORE COMPETENCIES
UNIT OF COMPETENCY : PREPARE ESPRESSO
MODULE DESCRIPTOR : This module deals with the skills and knowledge to extract
espresso coffee using a commercial espresso machine. It
applies to baristas and other service personnel who prepare
coffee in a variety of food and beverage operations. This
module does not cover general preparation of coffee using
methods of coffee extraction other than espresso machines.
NOMINAL DURATION :
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Hands-on
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
LO2. DOSE AND TAMP COFFEE
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
LO3. EXTRACT ESPRESSO
ASSESSMENT CRITERIA:
1. Appropriate cups or beverage ware are selected and ensured that they are warm
before preparation.
2. Required amount of coffee is measured and placed into filter basket, tamping coffee
evenly using correct pressure.
3. Temperature and pressure of the machine are adjusted between cycles, ensuring
correct operational temperature.
4. Pouring rate is analyzed and adjusted where appropriate.
5. Quality of extraction is visually assessed.
6. Spent grounds (puck/cake) are checked to identify any required adjustments to
dosage.
7. Group head is flushed for next use.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
UNIT OF COMPETENCY : TEXTURE MILK
UNIT DESCRIPTOR : This unit covers the skills and knowledge required to steam
milk which is essential in the preparation of espresso-based
beverages with milk like cappuccino and latte. It covers the
two stages of steaming milk: foaming and heating, at the
desired temperature and consistency.
NOMINAL DURATION :
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
LO 2. FOAM MILK
ASSESSMENT CRITERIA:
CONTENTS:
Milk foaming procedures
Desired volume of foam
Desired foam consistency
Ideal foam temperature
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
LO 3. STEAM MILK
ASSESSMENT CRITERIA:
CONTENTS:
Milk steaming procedures
Ideal steaming temperature
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
UNIT DESCRIPTOR : This unit covers the skills and knowledge required in the
preparation of standard coffee beverages, both hot and cold
using the espresso machine and the other brewing methods
like syphon, pour over and French press.
NOMINAL DURATION :
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
1. Orders are taken and verified with guests or dining service crew.
2. Recommendations are offered to the guest on selection of coffee beverages.
3. General information about the coffee beans are provided to guests
4. Mise-en-place for coffee service is completed according to establishment’s
standards and procedures.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Hands-on
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
LO2. PREPARE ESPRESSO-BASED BEVERAGES
ASSESSMENT CRITERIA:
1. Hot and cold espresso-based beverages are prepared according to standard recipes of
the establishments.
2. Only good/perfect shots of espresso are served or used in the beverages.
3. Appropriate cups/glasses and accessories are selected according to the beverage
ordered.
4. Espresso beverages are served immediately.
CONTENTS:
Mis-en-place
Hot and cold espresso-based beverages
Coffee information
- Coffee growing countries
- Coffee varieties
Characteristics of a Perfect shot of espresso
Coffee cups/glasses
Selecting the right cups
Procedures in serving coffee
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
LO3. PREPARE AND SERVE BREWED COFFEE
ASSESSMENT CRITERIA:
1. Brewed coffee is prepared according to the brewing method desired by the guest.
2. Coffee is brewed according to ideal brewing time of the method
3. Coffee beans are weighed or measured according to brewing method.
4. Brewed coffee is served immediately.
CONTENTS:
Mis-en-place
Coffee information
- Coffee growing countries
- Coffee varieties
Coffee brewing methods
Selecting the right cups
Procedures in serving coffee
Types of coffee beans and roast styles
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
UNIT OF COMPETENCY : PERFORM BASIC MAINTENANCE OF MACHINES AND
EQUIPMENT
UNIT DESCRIPTOR : This unit deals with the knowledge and skills required in the
regular maintenance of the espresso machine and other
coffee equipment including cleaning and standard operating
procedures that must be performed before and after
operating the machines and equipment.
NOMINAL DURATION :
QUALIFICATION LEVEL : NC II
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
LO2: Clean doser grinder
ASSESSMENT CRITERIA:
1. Grounds are brushed off from the bottom and exterior part of the grinder
2. Bean hopper is wiped with clean cloth or paper towel or washed in warm water
3. The doser chamber or compartment (especially the chute area) is brushed out.
4. Grinder blades are checked regularly.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
LO3. Care of small brewing devices
ASSESSMENT CRITERIA:
1. Small brewers are cleaned right after use in accordance with enterprise standards.
2. Small brewers are wiped dried before storage in accordance with enterprise standards.
3. Small brewers are stored in their proper places in accordance with enterprise standards.
4. Ceramics and glass brewers are washed and soaped after use in accordance with
enterprise standards.
5. Filters of the small brewing apparatuses are checked for damages.
CONTENTS:
Equipment damages
Cleaning tools and materials
Cleaning methods
Operating procedures of small brewers
Maintenance tasks of small brewers
CONDITIONS:
Brewers
Cleaning tools and materials
Coffee bar or simulated area
Different coffee machines and equipment
Coffee bar tools and supplies
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
UNIT OF COMPETENCY : PERFORM BASIC CASHIERING AND GENERAL
CONTROL PROCEDURES
UNIT DESCRIPTOR : This unit deals with the know ledge and skills required to
perform basic cashiering function as well as carry out
general control procedures including stock/inventory control.
NOMINAL DURATION :
QUALIFICATION LEVEL : NC II
LO1. Operate Electronic Cash register (ECR) or Point of sales system (POS)
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
LO2. Receive payments
ASSESSMENT CRITERIA:
CONTENTS:
Operating POS
Monetary amounts and denominations
Currencies
Exchange rates
Basic accounting procedures
CONDITIONS:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
LO3. Handle Change Funds and Petty Cash
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Report forms
o Inventory
o Spoilage
o Void
o Sales
Sample enterprise procedures
Basic bar accounting forms
Coffee bar or simulated area
Sample cases
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
LO4. Maintain par stock of items
ASSESSMENT CRITERIA:
1. Beginning and ending inventory are conducted before and after operations in accordance
with enterprise inventory procedures
2. Stocks are requested according to enterprise standard procedures
3. Issued stock items are checked against requisition documents in accordance with
enterprise procedures
4. Stock levels are monitored in accordance with par stocking procedures.
CONTENTS:
Business Transactions
o ordering
o Receiving
o Invoicing
o Sales
Stocking procedures
o Coffee beans
o Milk
o Sugar
o Bar supplies
o Flavored Syrups
CONDITIONS:
Inventory reports
Sample enterprise procedures
Requisition forms
Accounting forms
Coffee bar or simulated area
Sample cases
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
CURRICULUM DESIGN
TVET QUALIFICATION : BARISTA NC II
Nominal Duration : 178 Hours
Duration of Training
COMPETENCIES Month 1 Month 2 Month 3
Wk 1 Wk 2 Wk 3 Wk 4 Wk 1 Wk 2 Wk 3 Wk 4 Wk 1 Wk 2 Wk 3 Wk 4
BASIC
1. Participate in workplace communication
2. Work in a team environment
3. Practice career professionalism
4. Practice occupational health and safety procedures
COMMON
1. Develop and update industry knowledge
2. Observe workplace hygiene procedures
3. Perform computer operations
4. Perform workplace and safety practices
CORE
1. Prepare espresso
2. Texture milk
3. Prepare and serve coffee beverages
4. Perform Basic Maintenance on Machines and Equipment
5. Perform Basic Cashiering and General Control Procedures