Bartending NC II

Course Structure Course Structure

Course Description BASIC COMPETENCIES BASIC COMPETENCIES
The BARTENDING NC ll Qualification consists of competen-
Unit of Nominal Unit of Nominal
cies that a person must achieve to operate a bar, prepare and Competency
Module Title Learning Outcomes
Duration Competency
Module Title Learning Outcomes
Duration
mix cocktails and non-alcoholic concoctions and provide basic
• Participate • Participating • Follow routine spoken mes- • Practice • Practic- • Sort and remove unneces-
wine service to guests in all food and beverage service provid- in in workplace sages occupa- ing basic sary items
ers except for “Specialty Coffee Shops.” workplace communica- • Perform workplace duties tional health housekeep- • Arrange items
communica- tions following written notices and safety ing proce- • Maintain work area, tools
12 hrs
tions • Obtain and convey work- procedures dures and equipment
Nominal Duration place information 20 hrs • Follow standardized work
• Complete relevant work- process and procedures
• Basic Competencies 68 hrs. related documents • Perform work spontaneously
• Participate in workplace
meeting and discussion ap- • Practicing • Identify hazards and risks
• Common Competencies 80 hrs. plying gender-fair language occupa- including those from climate
tional health change
• Core Competencies 260 hrs. • Work in a • Observing • Discuss the differences and safety • Evaluate hazards and risks
team envi- gender sen- between sex and gender procedures including those from climate
• Elective 16 hrs. ronment sitivity in the • Discuss gender identity and change
workplace sexual orientation • Control hazards and risks 12 hrs
• Institutional Assessment 16 hrs. • Analyze the different including those from climate
manifestations of gender change
inequality in TVET, in society 12 hrs • Maintain occupational health
and in enterprises and safety awareness
• Discuss gender and rights including women’s issues/
TOTAL 440 hrs. based approach to sexual concerns relative to OSH
and reproductive health in-
cluding HIV-AIDS
A person who has achieved this qualification is awareness and preventation
competent to be:
• Working in • Describe team role and COMMON COMPETENCIES
Bartender/Barkeeper a team envi- scope
Bar Utility/Back ronment • Identify individual role and
responsibilities within a team
• Develop effective
TRAINEE ENTRY REQUIREMENTS: workplace relationship 4 hrs
• Physically and mentally fit including personal values
• With good moral character and beliefs related to
gender
• Can communicate in English. Both Oral and Written • Work as team member
• Can perform basic mathematical computations • Contribute to work group
activities
• Must undergo Career Profiling and Trainability Evaluation
• Practice • Demonstrat- • Describe the purpose of
career ing work work/enterprise
TWC Training is guided by the ten (10) basic principles of Com- profession- values and • Identify and deal with ethical
petency-Based Training (CBT) delivery. alism gender problems
sensitivity • Apply work/entrepreneurship 4 hrs
values and gender/ethics
1. The training is based on curriculum developed from the sensitivity
competency standards; • Maintain integrity of conduct
in the workplace
2. Learning is modular in its structure;
3. Training delivery is individualized and self-paced; • Practic- • Integrate gender perspec-
ing career tives with personal and
4. Training is based on work that must be performed; profession- organizational goals
5. Training materials are directly related to the competency 4 hrs
alism • Set and meet work priorities
standards and the curriculum modules; • Maintain professional growth
and development
6. Assessment is based in the collection of evidence of the
performance of work to the industry required standard;
7. Training is based on both on and off-the-job components;
8. Allows for recognition of prior learning (RPL) or current
competencies;
9. Training allows for multiple entry and exit; and
10. Approved training programs are Nationally Accredited
 Unit of Nominal
Module Title Learning Outcomes
Competency Duration
• Develop • Developing • Identify and access key
and update and updat- resources of information on
industry ing industry the industry
knowledge knowledge • Access apply and share 8 hrs
industry information
• Update continuosly relevant
industry knowledge
• Observe • Observing • Practice personal grooming
workplace workplace and hygiene
hygiene hygiene • Practice safe and hygienic
16 hrs
procedures procedures handling, storage and dis-
posal of food, beverage and
materials
• Perform • Performing • Identify and explain the func-
computer computer tions, general features and
operations operations capabilities of both hardware
and software undertaken
• Prepare and use appropriate
hardware and software ac-
cording to task requirement
• Use appropriate devices 24 hrs
and procedures to transfer
files/data
• Produce accurate and com-
plete data according to the
requirements
• Maintain computer system

Course Structure Course Structure bar bar • Take drink orders

• Serve drinks
• Identify and deals customer
COMMON COMPETENCIES ELECTIVE affected with alcohol
28 hrs
• Maintain proper bar operation
Unit of Nominal Unit of Nominal control procedures
Module Title Learning Outcomes Module Title Learning Outcomes
Competency Duration Competency Duration
• Close/turn over bar opera-
• Perform • Performing • Practice workplace • Prepare • Set up and • Set up and prepare machine tions
workplace workplace safety, security and hygiene espresso prepare ma- and equipment
and safety and safety systems, processes and chine and • Dose and tamp coffee • Prepare • Preparing • Prepare and mix a range of
practices practices operation equipment • Extract espresso and mix- and mixing- cocktails
• Respond appropriately to 16 hrs • Dose and 4 hrs cocktails cocktails • Prepare and mix a variety of
faults, problems and emer- tamp coffee and non- and non- non-alcoholic concoctions
coffee alcoholic alcoholic 176 hrs
gency situations • Use, clean and maintain bar
• Maintain safe personal • Extract concoctions concoctions
tools, equipment and machin-
presentation standards espresso eries for mixing cocktails and
• Provide • Providing • Apply effective verbal and • Texture milk • Prepare • Prepaer milk and equipment non alcoholic concoctions
effective effective non-verbal communication milk and • Foam milk • Provide • Providing • Explain different types
customer customer skills to respond to customer equipment • Texture milk 4 hrs basic wine basic wine of wines to customer
service service needs • Foam milk service service • Recommend appropriate
• Provide prompt and quality • Texture milk wine and food combinations
service to customer to customers
16 hrs • Prepare and • Take orders • Take orders of guests 40 hrs
• Handle queries promply
and correctly in line with serve coffee of guests • Prepare espresso based • Prepare wine glasses and
enterprise procedures beverages • Prepare beverages accessories for service
• Handle customer espresso • Prepare and serve brewed • Open and serve wine
complaints, evaluation and based coffee • Check wine for faults
beverages 8 hrs
recommen- dations
• Prepare
and serve
CORE COMPETENCIES brewed
coffee
Unit of Nominal
Module Title Learning Outcomes
Competency Duration
• Clean bar • Cleaning • Clean bar, equipment and
areas bar areas tools
16 hrs
• Clean and maintain public
areas
• Operate • Operating • Prepare bar for service
 For inquiries, please call us at

TESDA Women’s Center

VISION
“TESDA Women’s Center is the lead TVET Institution of excellence in empowering Filipino women.” Telephone Numbers: 887-7777 or 817-2650
Email address: twc@tesda.gov.ph
MISSION Website: http://www.tesda.gov.ph
“As the lead TVET Institution of excellence in women empowerment, TESDA Women’s Center advocates and provides programs
and services geard towards Facebook: http://www.facebook.com/TESDAWomenCenter
quality-assured, inclusive and gender-fair TVET.”

Gate 1, TESDA Complex, East Service Road, South

Superhighway, Taguig City
BARTENDING NC II

Copyright 2017