Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • Tip Fls

    Uploaded by

    Summer Breeze
    10 views16 pages
    The document summarizes a training program for bartender certification. It provides: 1) An overview of the competency-based training approach and flow, including self-paced learning, demonstration, practice, and evaluation. 2) Details on the roles of trainers in facilitating learning and trainees in taking responsibility for their own progress. 3) The units and modules covered in the bartending curriculum. 4) Resources and facilities available to support competency-based learning.

    Original Description:

    Original Title

    tip_fls

    Copyright

    © © All Rights Reserved

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document summarizes a training program for bartender certification. It provides: 1) An overview of the competency-based training approach and flow, including self-paced learning, demonstration, practice, and evaluation. 2) Details on the roles of trainers in facilitating learning and trainees in taking responsibility for their own progress. 3) The units and modules covered in the bartending curriculum. 4) Resources and facilities available to support competency-based learning.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    10 views16 pages

    Tip Fls

    Uploaded by

    Summer Breeze
    The document summarizes a training program for bartender certification. It provides: 1) An overview of the competency-based training approach and flow, including self-paced learning, demonstration, practice, and evaluation. 2) Details on the roles of trainers in facilitating learning and trainees in taking responsibility for their own progress. 3) The units and modules covered in the bartending curriculum. 4) Resources and facilities available to support competency-based learning.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 16

    DAVAO NATIONAL

    AGRICULTURAL SCHOOL
    MONTEVISTA, DAVAO DE ORO PROVINCE
    438 hours

    GINA MAY O. CALIMBAS


    Trainer – BAR NC II
     Bartender/Barkeeper
     Bar Utility
    CBT Process Flow

    Review learning
    Trainee enters
    package
    program YES
    Satisfactorily
    • Administer RPL View multimedia Performed
    • Orientation Competency?
    • Role of trainer/trainee
    materials Trainer Trainer
    observes Rates NO
    performance performance

    Use manuals Have completed YES


    all the

    NO competencies?

    Trainee selects Observe Trainee


    Trainee
    competency demonstration Rates own
    practices task
    and receive performance
    Have enough
    instructions Competency/ies
    Practice skills in NO been
    achieved?
    • Administer Learning Contract workshop
    • Organize learning strategy
    YES
    • Provide materials Trainee exits
    • Introduce CBLM materials Receive program
    • Introduce the Use of assistance and
    Achievement Progress advise Trainee exits Undergo Nat’l
    Report program Assessment
    it is a training delivery approach
    where trainees are given opportunities to
    learn at their own pace. The unit of
    progression is mastery of specific
    knowledge and skills and is learner – or
    participant – centered.
    1. The training is based on curriculum developed from the
    competency standard
    2. Learning is competency-based or modular in structure
    3. Training delivery is individualized and self-paced
    4. Training is based on work that must be performed
    5. Training materials are directly related to the competency
    standards and the curriculum
    6. Assessment of learners is based in the collection of evidences
    of work performance based on industry or organizational
    required standards
    7. Training is based on and off the job components
    8. The system allows for Recognition of Prior Learning (RPL)
    9. The system allows for flexibility for entry and exit from
    programs
    10. Approved training programs are nationally accredited
     Coordinate and manage learning activities
     Motivate trainees
     Monitor and evaluate trainee’s progress
     Provide individual consultation
     Assist trainee’s in obtaining rewards
     Diagnose and solves learning problems
     Select what they want to learn and when
    they want to learn
     Choose how they want to learn
     Take responsibility of their learning
     Decide when they are ready to perform each

    task or demonstrate mastery of learning to


    a job-like level of proficiency before
    receiving credit for the task
     Evaluate their own progress
     Basic Competencies
    * Participate in workplace communication
    * Work in a team environment
    * Practice career professionalism
    * Practice occupational health and
    safety procedures

     Common Competencies
    * Develop and update industry knowledge
    * Observe workplace hygiene procedures
    * Perform computer operations
    * Perform workplace and safety practices
    * Provide effective customer service
     Core Competencies
    *Clean Bar Areas
    *Operate Bar
    *Prepare and Mix Cocktails and Non-alcoholic
    Concoctions
    *Provide Basic Wine Service

     Elective Competencies
    *Prepare espresso
    *Texture milk
    *Prepare and serve brewed coffee
     Information sheets
    *Self check
    *Answer Key
     Task Sheets
     * Performance Criteria Checklist
     Operation sheets
     * Performance Criteria Checklist
     Job sheets
    * Performance Criteria Checklist
     Practical Work Area
     Institutional Assessment Area
     Support Area
     Quality Control
     Learning Resource Area
     Trainer’s Resource Area
     Contextual Area
     Distance Learning Area
     Computer Laboratory
    1. Clean bar areas
    2. Operate bar
    3. Prepare and mix cocktails and non-
    alcoholic concoctions
    4. Provide basic wine service
    5. Prepare espresso
    6. Texture milk
    7. Prepare and serve brewed coffee
    Methods of assessment
    *Oraland Written Questioning
    *Demonstration
    *Observation

    Rating:
    C – Competent
    NYC – Not Yet Competent
    Certificate of
    Achievement

    You might also like