Learning Area TLE - BARTENDING Grade Level 9

W5 Quarter THIRD Date

I. LESSON TITLE
Preparing and mixing cocktails and non-alcoholic concoctions (CNC)

II. MOST ESSENTIAL LEARNING LO 3. Use, clean, and maintain bar tools, equipment and machinery for mixing cocktails
COMPETENCIES (MELCs) and non-alcoholic concoctions.
3.1. Clean bar tools immediately after using in accordance with the establishment safety
and sanitary procedures.
3.2. Use equipment and machinery in accordance with manufacturer’s specifications and
hygiene/safety requirements.
3.3. Maintain machinery and equipment in accordance with maintenance schedule and
manufacturer’s specifications
TLE_HEBRT9-12CNC-IH-j-28
III. CONTENT/CORE CONTENT • Procedures in cleaning bar tools, equipment, and machinery
• Maintenance of Machinery
References:
K-12 CURRICULUM GUIDE p. 18
https://bit.ly/2OyEEwu
https://bit.ly/2N08QAs
https://bit.ly/3v4sMDs
https://shutr.bz/38pVm8G
Suggeste
IV. LEARNING d
Learning Activities
PHASES Timefram
e
A. Introduction Day 1 CLEANING, USING AND MAINTAINING BAR TOOLS AND EQUIPMENT

The following are the guidelines in cleaning, using, and maintaining bar tools
and equipment for cocktail drinks and non-alcoholic concoctions:

1. HAVE AN AGREED-UPON DESIGNATED SPOT FOR EVERYTHING

Get your fellow bartenders and bar backs to agree upon a placement for all displayed
and house liquors, garnishes, bar tools, glasses, purees, and anything else that impacts your
ability to stay organized to satisfy the guest or customers inside the bar. Regular inspection
of tools and equipment ensures that they will work during operation without causing
interruption. They must receive high maintenance, so their usage is prolonged. Equipment
that needs checkup include blenders, ice maker, dishwasher, juicers, and others. These
things run on electricity, so they need testing and inspection to prevent any hazards.
2. KEEP OPEN WINE BOTTLES TO A MINIMUM
When you have multiple bottles open of the same wine, it gets confusing for
you and all your co-workers.
3. FOLLOW AN OPENING AND CLOSING CHECKLIST
If everyone at your bar has an opening and closing checklist, things will stay clean and
organized, and everyone will be held accountable .There are five bar checklist that a
bartender must be used/followed such as Bar cleaning checklist, Bar maintenance
checklist, Bar opening checklist,
bar closing checklist and Bar stocks checklist. An opening and closing checklists are the
most equitable way to ensure people are cleaning up after themselves and maintaining
the bar.
4. AGREE ON A WEEKLY ROTATING DEEP CLEANING SCHEDULE
On a rotational basis, one bartender and barback should dedicate a few hours in cleaning
the bar. This means diving into the refrigerator and cleaning out any old, expired products,
 washing underneath the bar mats where the glasses sit. Cleaning the bar is the thing that
must be done every chance you get, and it must not be taken lightly. Cleanliness has a
huge impact in your bar by giving your customers a good impression, keeping everything
sanitary and helps you pass health inspections so your establishment can keep operating.
5. TREAT YOUR BAR LIKE A DISTANT RELATIVE’S HOUSE
You know how when you go to a distant relative’s house you take your shoes off before
entering, put away everything you touch and always clean up after yourself?
Importance of Machinery in Accordance with Maintenance Schedule and Manufacturer’s
Specifications
1. A glass washer is specifically designed for bar glasses, making it faster and easier to keep
up with the demand for clean glasses. Submersible underwater in your bar sink, bar glass
washers install in a breeze and do not require any additional plumbing.
2. Ice maker for any of those drinks served on the rocks you will want to keep up with ice
production. Although a larger investment, having a reliable ice maker is essential to keeping
your customers happy and keeps you from dashing to the store when you have run out of
ice. With your own in-house ice maker, your bartenders can keep ice buckets filled at all
times.
3. Glass rack space behind your bar is limited – you need to do everything you can to make
it efficient and safe for your bartenders to work. A glass rack, either hanging overhead or
wall-mounted, can free up valuable space and keep glassware protected. Consider
buying glass racks that complement the décor of your bar, such as metal for a modern look
or classic oak for a more refined style.
Shoes For Crews Europe. (n.d.). Bartender Problems: The 14 Problems Only Bar Staff Will Understand.
Https://Blog.Sfceurope.Com/Bartender-Problems-the-15-Problems-Only-Bar-Staff-Will-Understand.
https://blog.sfceurope.com/bartender-problems-the-15-problems-only-bar-staff-will-understand

B. Development Day 2 Learning Task 1

Observe and analyze the pictures below then answer the following questions. Write your
answer on your answer sheet.

1. What are the bar tools shown in the picture?

2. Are these tools ready to use in preparing cocktail drinks? Why?
3. What are you going to do before using these bar tools?
RUBRICS:
Features Wow Almost There Needs Improvement 1
3 2
Quality of Answer Answered the questions Answered the questions Did not able to answer
directly and correctly. directly but wrong the question.
answer.
Grammar, Usage No spelling, Few spelling So many spelling
and Mechanics punctuation, or punctuation, or punctuation, or
grammatical errors. grammatical errors. grammatical errors.
Learning Task 2: Analyze the given pictures on the box, write a brief description regarding
the different bar checklist. Follow the given format below. Write your answer
on your answer sheet.
Bar Checklist Description

A. Cleaning the bar area

B. Stocking bar tools and

equipment

C. Cleaning the bar equipment

D. Inspecting the bar equipment

C. Engagement Day 3 Learning Task 3: Read and analyze the following situations/statements in cleaning bar tools
and equipment. Your answer will be based on the Information provided. Write your answer
in your answer sheet.
A. Rafael is a bartender in an exclusive hotel located in Manila. He is assigned to place
and display liquors, garnishes, bar tools, glasses, purees and anything else that impacts your
ability to stay organized if you were Rafael, why is it important to display all the liquors
garnishes, bar tools, glasses, and purees in bar area?

B. Bobby is assigned to clean, organize the workspace and he will ensure that he never
wastes his time searching for items he needs, restocks last minute during rush times, or
frantically trying to wash glasses, make change etc. Why is it important to maintain a well-
organized workspace in cleaning bar tools and equipment in mixing cocktails and non-
alcoholic concoctions?

C. Raymond makes it sure that in treating the bar he needs to go to a distant relative’s
house in which he will take his shoes off before he enters and put away everything he
touches and always clean up himself, if you were Raymond would you do the same thing
and why?
D. Ramon wants to maintain and ensure that all bar equipment must be in good condition
and he makes sure that it must receive high maintenance, so their usage is prolonged. What
are the different bar equipment that needs to be checked, tested, maintained and
inspected to prevent from any hazards?

RUBRICS:
Features Wow Almost There Needs Improvement
3 2 1
Quality of Answer Answered the Answered the Did not able to answer
questions directly and questions directly but the question.
correctly. wrong answer
Grammar, Usage No spelling, Few spelling So many spelling
and Mechanics punctuation, or punctuation, or punctuation, or
grammatical errors. grammatical errors. grammatical errors.

D. Assimilation Day 4 Learning Task 4: Read about different bartending books regarding the proper
maintenance of bar tools equipment then write in accordance with maintenance
schedule and manufacturer’s specifications using bar checklist. Write your answer in your
answer sheet.
Bar Cleaning Bar Maintenance Bar Opening Bar Closing
Checklist Checklist Checklist Checklist

Learning Task 5: Find any available bar tools and equipment at home and show how to
clean, use and maintain it for mixing cocktails and non-alcoholic concoctions. Observe
safety practices while performing the task. Your output will be evaluated using rubrics
below.

Note: To those who can access online you can video yourself and send through group chat
or messenger. While for those who do not have internet access, take a picture, and just
save in a flash drive and send to your teacher.
Rubrics:
Criteria Highly Competent Competent and Needs More
and Skillful Skillful Training and
3 2 Practice
1
PROPER USE OF BAR Proper choice, Proper choice, Proper choice,
TOOLS AND EQUIPMENT preparation and preparation and use preparation and use
always use of bar of bar tools and of bar tools and
tools and equipment equipment often equipment seldom
PROPER APPLICATION Organized Organized Never follows an
OF PROCEDURE application of application of organized
procedure all the
 procedure all the time with regular application of
time with no limit supervision procedure
HEALTH AND SANITARY Self-motivated and Self-motivated and Did not observed any
PRACTICES always observes all sometimes observes health and sanitary
health and sanitary health and sanitary practices in cleaning,
practice in cleaning, practices in cleaning, using, and
using, and using, and maintaining bar tools
maintaining bar tools maintaining bar tools and equipment
and equipment and equipment
Work done on the Work done beyond Does not observe
SPEED OF WORK given time the given time time
Learning Task 6: Complete the chart by writing the procedures in cleaning, using, and maintaining bar
tools and equipment. Write your answer in your answer sheet using the flow chart format below:
Cleaning, Using and Maintaining Bar Tools and Equipment

Bar Tools Bar Bar Machines

Equipment

Procedures in Cleaning, Using and Maintaining Bar Tools

and Equipment

V. ASSESSMENT Day 5 Learning Task 7: Read and analyze the following statements correctly and honestly. Select
(Learning the best answer. Write your answer on your answer sheet.
Activity 1. A person in-charge in a traditional basis and dedicate his few hours to clean the bar.
A. Bartender C. Barback
Sheets for
B. Bar tacker D. Joggler
Enrichment, 2. Having an agreed-upon designated spot for everything is one of the procedures
Remediation needed in cleaning, and maintaining bar tools, equipment and machinery for mixing
or cocktails and non-alcoholic concoctions and based on the given bar checklist, what is
Assessment the best example of opening a bar checklist?
to be given A. Clean the bar area C. Throw out any all garnishes
on Weeks 3 B. Clean and mop the bar floor D. Unlock all doors and coolers
and 6) 3. You are assigned as bartender in an exclusive bar restaurant located in Quezon City,
which do you think is not included in cleaning bar tools and equipment?
A. Clean the cocktail glass C. Wash and dry the bar mats
B. Refill straw and napkin holders D. Wash and dry the clothes
4. Cleaning a bar is the thing that must be done every chance you get, and it must not be
taken lightly and based on the importance of cleaning bar tools and equipment, it is a
must to follow certain procedures. Which of the following statements is not included in the
list?
A Cleanliness makes the bar establishment more expensive.
B. Cleanliness has a good impression by giving customers satisfaction.
C. Cleanliness has a huge impact in a bar by giving your customers a good.
D. Cleanliness pass health inspections so that the bar establishment can keep
operating.
5. On a normal day at the bar, there are five checklists that you need to
ensure that there is consistency and completeness in accomplishing tasks.
Among the given bar checklist which is the most equitable way to ensure
people are cleaning up after themselves and maintaining the bar?
A. Bar cleaning checklist C. Bar maintenance checklist
B. Bar opening and closing checklist D. Bar stocks checklist

VI. REFLECTION •Write your personal insights about the lesson using the prompts below.
I understand that _____________________________________________________________________
I realize that_________________________________________________________________________
I need to learn more about ___________________________________________________________

Prepared by: Checked by: MACARIA CARINA C. CARANDANG

RHODORA H. MENDOZA EPS In-charged (EPP/TLE/TVL)
MT I-GFLMNHS PHILIP CEASAR C. JUAN
IMEE J. NUÑEZ
References:

22 Essential Tools and Equipment Every Bar Should Have. (2020, June 19). Glimpse Corp.
https://www.glimpsecorp.com/bar-tools-and-equipment-and-their-
uses/?fbclid=IwAR0PEC98mee59Wo3Ub8e0Smt8YGIChO4S8bTp3zYj1hRPaJ26DwirEtz_Oo

Image Sources:
Cleaning the bar area. (n.d.). [Image]. Retrieved from https://tinyurl.com/8ktkccff
Cleaning of cocktail glass. (n.d.). [Image]. Retrieved from https://tinyurl.com/22vxjhfh
Proper mixing of cocktail drinks non-alcoholic concoctions. (n.d.). [Image]. Retrieved from
https://tinyurl.com/f3dkc4u5
Proper stacking of different bar tools. (n.d.). [Image]. Retrieved from https://tinyurl.com/28yc8ava
Proper stirring of cocktail drinks. (n.d.). [Image]. Retrieved from https://tinyurl.com/y3pabv6b