Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the characteristics

described below. Encircle the letter of your choice that best describes you as a
learner. Blank spaces are provided for some data that need your response.

NAME: Matt Zyrex L. Damayo

QUALIFICATION: BARTENDING NCII

CHARACTERISTICS OF LEARNERS

Average grade in English Average grade in

Computer
Language, literacy a. 95 and above
and numeracy b. 90 to 94 a. 95 and above
(LL&N) c. 85 to 89 b. 90 to 94
d. 80 to 84 c. 85 to 89
e. 75 to 79 d. 80 to 84
e. 75 to 79

Ethnicity/Culture:
a.
Cultural and
a. Tagalog
language
b. English
background
c. Waray2
d. Bisaya
e. Others (please specify) ____________

Highest Educational Attainment:

a. High School Level

b. High School Graduate
Education & general
c. College Level
knowledge
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate

Sex a. Male
b. Female
Age Your age: 24
 CHARACTERISTICS OF LEARNERS
a.
a. Disabilities(if any) __________
b. Existing Health Conditions (Existing Illness If
Any)
c. None
Physical ability d. Asthma
e. Heart disease
f. Anemia
g. Hypertension
h. Diabetes
i. Others(please specify) _______________

Work Experience (Duration)

Previous experience a. None

with the topic b. 1 to 6 Months
c. 6 Months to 1 Year
d. 1 Year to 3 Years
e. 3 Years and above

List down trainings and seminars attended related to

your Qualification
Previous learning
experience a. Certficate of completion (BARTENDING)
b. none
c. none

Seminars attended

Training Level a. none

completed b. none
c. none

Educational
Background related Other courses related to TM
to the Qualification
a. Vocational Course
b. Undergraduate Program
c. Post-Graduate
d. Crash Course/Training
Indicate duration of Crash Course/Training:
 CHARACTERISTICS OF LEARNERS
_______________

Please refer to the previous learning style assessment

Learning style a. Visual

b. Auditory
c. Kinesthetic
a.

a. Financially challenged
b. Working student
Other needs c. Solo parent
d. Disabilities
e. Others(please specify) __________________
FORM 1.1 SELF-ASSESSMENT GUIDE

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.

CORE COMPETENCIES YES NO

1. Clean bar areas
1.1. Clean bar, equipment and tools. 
1.2. Clean and maintain public areas.

2. Operate bar
1.1. Prepare bar for service. 
1.2. Take orders.

1.3. Serve drinks.

1.4. Deals with costumers affected with alcohol.

1.5. Maintain proper bar operation control procedures.

1.6. Close/turn over bar operations.

3. Prepare and mix cocktail
1.1. Prepare and mix a range of cocktails 
1.2. Prepare and mix a variety of non-alcoholic
concoctions. 
1.3. Use, clean and maintain bar tools and equipment
and machineries for mixing cocktails and non-alcoholic
concoctios. 
4. Provide basic wine service
1.1. Explain different types of wines to costumer. 
 1.2. Recommend appropriate wine and food
combinations to costumer. 

Evidences/Proof of Current Core Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

Current
Proof/Evidence Means of validating
competencies

Clean bar areas Certificate of completion Submitted photocopy of

BARTENDING NC11
Training certificate
Submitted Training certificate

Operate bar Certificate of completion Submitted photocopy of

BARTENDING NC11
Training certificate
Submitted photocopy of
Training certificate

Prepare and mix Certificate of completion Submitted photocopy of

cocktail BARTENDING NC11
Training certificate
Submitted photocopy of
Training certificate
Provide basic wine Certificate of completion Submitted photocopy of
service BARTENDING NC11
Training certificate
Submitted photocopy of
Training certificate

Identifying Training Gaps

 From the accomplished Self-Assessment Check (Form 1.1) and the evidences of
current competencies (Form 1.2), the Trainer will be able to identify what the training
needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies

Required units of
competency/ Current Training Gaps/
Learning outcomes competencies Requirements
based on CBC
CORE COMPETENCIES
1. Clean bar areas
Clean bar, equipment Clean bar, equipment and
and tools. tools.
Clean and maintain Clean and maintain
public areas. public areas.
2. Operate bar
Prepare bar for Prepare bar for
service. service.
Take orders. Take orders.
Serve drinks. Serve drinks.
Deals with costumers Deals with costumers
affected with alcohol. affected with alcohol.
Maintain proper bar Maintain proper bar
operation control operation control
procedures. procedures.
Close/turn over bar Close/turn over bar
operations. operations.
3. Prepare and mix
cocktail
Prepare and mix a
range of cocktails
Prepare and mix a
variety of non-
 alcoholic concoctions.
Use, clean and Use, clean and maintain
maintain bar tools bar tools and equipment
and equipment and and machineries for
machineries for mixing cocktails and non-
mixing cocktails and alcoholic concoctios.
non-alcoholic
concoctios.
4. Provide basic wine
service

Explain different types Explain different types of

of wines to costumer. wines to costumer.
Recommend Recommend appropriate
appropriate wine and wine and food
food combinations to combinations to
costumer. costumer.

Form No. 1.4: Training Needs

 TRAINING NEEDS Module Title / Module of
(Learning Outcomes) Instruction
Prepare bar for service.
Take orders.
Serve drinks.
Deals with costumers affected with 1. Operating bar
alcohol.
Maintain proper bar operation control
procedures.
Close/turn over bar operations.
 SESSION PLAN
Sector : TOURISM (HOTEL AND RESTAURANT)

Qualification Title : BARTENDING NCII

Unit of Competency : Operate bar

Module Title : Operating bar

Learning Outcomes:

At the completion of this module the trainees/students must be able to:

LO1. Prepare bar for service
LO2. Take drinks
LO3. Serve drinks
LO4. Identify and deals customer affected with alcohol
LO5. Close/turn over bar operations
INTRODUCTION

This module deals with the knowledge and skills required in preparing bar for service, taking drink orders, serving drinks, identifying and
dealing customer affected with alcohol and closing/turning over bar operations

LO 1: PREPARE BAR FOR SERVICE

Learning Content Methods Presentation Practice Feedback Resources Time

• Different types Self-pace Read information sheet Answer self-check Check answer CBLM
of bar and bar service Discussion #1.1-1 #1.1-1 from the computer/Project
1hr.
Lecture answer key or
#1.1-1 CD/PowerPoint
Manual

• Proper uses of Self-pace Read information sheet Answer self-check Check answer CBLM
different bar equipment Discussion #1.1-1 #1.1-1 from the computer/Project 4hr.
Lecture answer key or
demonstration #1.1-1 CD/PowerPoint
Manual
• Procedures and Self-pace Read information sheet Answer self-check Check answer CBLM
techniques in storing Discussion #1.1-1 #1.1-1 from the computer/Project
2hr.
alcoholic and non- Lecture answer key or
alcoholic beverages demonstration #1.1-1 CD/PowerPoint
Manual

• Proper use of Self-pace Read information sheet Answer self-check Check answer CBLM
bar products and Discussion #1.1-1 #1.1-1 from the computer/Project
2hr.
materials Lecture answer key or
demonstration #1.1-1 CD/PowerPoint
Manual

LO 2: TAKE DRINKS

Self-pace Lecture/ Read information Answer self- CBLM 1hr.

• Variety of Discussion sheet #1.1-1 check #1.1-1 computer/Project
Modular Self-paced
beverage products Lecture or
learning
and an overview of CD/PowerPoint
commonly Film showing Manual
requested drinks
• Origins, nature Discussion Read information sheet Answer self-check Check answer CBLM 1hr
and characteristics Lecture #1.3-2 #1.2-2 from the computer/Project
of the different answer key or
alcoholic beverages #1.2-2 CD/PowerPoint
Manual
LO3. SERVE DRINKS
Self-pace Read information sheet Answer self-check Check answer CBLM 2hr
• Tools and Discussion #1.3-1 #1.3-1 from ten computer/Project
equipment Lecture answer key or
specifications and Demonstration #1.3-1 CD/PowerPoint
uses Manual
• Preparations Self-pace Read information sheet Answer self-check Check answer CBLM 2hr
and serving Discussion #1.3-2 #1.3-2 from the computer/Project
techniques for Lecture answer key or
different types of Demonstration #1.3-2 CD/PowerPoint
beverage and Manual
cocktails
• Waste Self-pace Read information sheet Answer self-check Check answer CBLM 1hr
minimization and Modular #1.3-3 #1.3-3 from the computer/Project
environmental Discussion answer key or
considerations Lecture #1.3-3 CD/PowerPoint
Manual

LO4. IDENTIFY AND DEALS CUSTOMER AFFECTED WITH ALCOHOL

Discussion Read information sheet Answer self-check Check answer CBLM 1hr
• Different signs Lecture #1.4-1 #1.4-1 from the computer/Project
of intoxication and answer key or
remedies #1.4.1 CD/PowerPoint
Manual

LO5. CLOSE/TURN OVER BAR OPERATIONS

 • Standard Self-pace Read information sheet Answer self-check Check answer CBLM 2hrs
operating Discussion #1.5-4 #1.5-4 from the computer/Project
procedures in Lecture answer key or
closing/turning over Demonstration #1.5-4 CD/PowerPoint
the bar operations Manual

• Preparing and Self-pace Read information sheet Answer #1.4-5 Check answer CBLM 2hrs
filling up forms: Modular #1.4-5 from the computer/Project
Discussion answer key or
-requisition form
Lecture #1.4-5 CD/PowerPoint
- spillage
Demonstration Manual
- order form
- beverage request
forms

• classification Self-pace Read information sheet Answer self-check Check answer CBLM 2hrs
and proper display Modular #1.4 -6 #1.4-6 from the computer/Project
of alcoholic and Discussion answer key or
non-alcoholic Lecture #1.4-6 CD/PowerPoint
beverages Demonstration Manual

• checking, Self-pace Read information sheet Answer self-check Check answer CBLM 3hrs
preparing and Modular #1.4 -7 #1.4-7 from the computer/Project
segregating of Discussion answer key or
glassware and bar Lecture #1.4-7 CD/PowerPoint
tools according to Demonstration Manual
classification and
usage

Evaluate
Perform job sheet performance
#1.4-7 Welding using
 Carbon Steel Plate performance
in Overhead criteria checklist
Position
answer key
#1.4-7

 Preparing Self-pace Read information sheet Answer self-check Check answer CBLM 4hrs.
selecting , Modular #1.4 -8 #1.4-8 from the computer/Project
classifying Discussion answer key or
condiments, Lecture #1.4-7 CD/PowerPoint
accessories and Demonstration Manual
garnishes for
specific drink
concoctions
C. ASSESSMENT PLAN

 Written Examination
 Practical Demonstration
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Expected all trainees after reading all modules and performing the various task reinforced the understanding of the learning process in
Preparing Bar for Services. The trainer serves only as a guide in performing task, demonstrating the required task. The trainers expected after completing
this module are SATISFACTORY and competent in all learning activities.

Prepared by:

LEVIE D. LUBAT
Trainer