Evidence Plan

Competency
standard:

collected:

The evidence must show that the trainee

Presented wine list to the customers.

Recommend appropriate wines for special occasion

based on customers preference.

Answered customer queries about wines.

Prepared order slip and took out wine from

cellar/storage.
Presented wine to the customers.
Prepare and set-up appropriate glassware and
service accessories.

Written

be

Portfolio

will

Third party Report

evidence

Questioning Demonstration &

Ways in which
[tick the column]

Provide wine service

Observation &

of

Questioning

Unit
competency:

BARTENDING NC II

Opened and served wines to the customers.

Performed sensory evaluation of wine.

Refill customers glass when necessary.

Cleared used and empty glasses

Demonstrated cork troubleshooting.

Observe sanitation, occupational and safety
practices.

Prepared by:
Checked by:

Lorenzo G. Rojo

/
/

Date:
2013
Date:

October

18,

Evidence Plan
Competency
standard:
of

will

be

collected:

The evidence must show that the trainee

Customer is queried as when to open the

wine
Wine bottle is opened according to
industry standard opening procedures
Small amount of wine is poured to the
glass for guests tasting and approval
Sensory evaluation of wine is performed, if
necessary
Faulty wine is replaced with new one
should the guest disapproved its taste
Wine is served to the guest according to
established industry service procedures
Customers' glass is refilled, when
necessary
Additional wine order is inquired politely
from the host, when needed
Used and empty glasses are cleared
according to sanitary and safety
procedures.

Prepared by:
Checked by:

Lorenzo G. Rojo

Written

evidence

Portfolio

Ways in which
[tick the column]

Third party Report

Open and Serve Wine

Questioning Demonstration &

LO4

Observation &

Provide Wine Service

Questioning

Unit
competency:

BARTENDING NC II

/
/

Date: October 18, 2013

Date:

DEMONSTRATION WITH ORAL QUESTIONING

Candidates Name:

Ellin M. Garde

Assessor Name;

Lorenzo G. Rojo

Unit of Competency:

Provide Wine Service

Competency Standards:

BARTENDING NC II

Date of Assessments:

October 10, 2013

Time of Assessments:

8:00am

Instructions
demonstration:

for

Accomplish the tasks on the allotted time. Bring a pen and

your application form.

(Insert the instructions for the candidate)

Given the necessary tools materials and equipment You need to Perform providing service,
white wine, red wine and sparkling wine in 1 hour and 30 min.
I will be observing you while you are performing the tasks
Using the materials, tools and equipment, you are required to perform the task within one
hour and thirty minutes.
You will be rated using the demonstration checklist.
After your demonstration, I will ask you some questions related to your demonstration
You may call me when there is a need for me to translate or explain items for clarification
After the questioning portion, I will give feedback regarding your performance
Any questions/clarifications? If there are no more questions you may start now.
Materials and equipment (insert details of materials and equipment needed for the
demonstration)
Tools:
Cork screw
Side towel
Underliner plate
Wine glasses
Water goblet
Round tray
Wine bucket

Furniture and linens

Dining table for 4
Dining chairs
Top cloth

Flatware/
chinaware
Dinner fork
Dinner
knife
Bud base
Salt and
pepper
shaker

Materials:
White wine
Red wine
Sparkling
wine
Ice

OBSERVATION

Place check (/) to

show if evidence is
demonstrated

During the demonstration of skills, did the candidates:

Yes

Presented wine list to customer?

Recommend appropriate wines for special occasions?

/
Properly interpreted appropriate wine labels and
terminologies are?
Assisted customers in selecting wine according to /
his/her taste?

No

N/A

Explained to guest appropriate wine types, styles,

origin and or regions, viticulture (growing of wine)
and vignification (wine production) ?
Recommended wine and food combinations based on
customer's preferences?
Recommended appropriate wine for special occasions
based on customer's needs?
Recommended special/featured wines of the month
in accordance with enterprise policy?
Prepared necessary order slip according to
establishment's procedures

Carefully taken out wine from the cellar/storage?

/
Presented wine to the customer according to
established industry wine service procedures?
Set up appropriate glassware according to established /
industry service and hygienic practices?
/
Prepared appropriate wine service accessories?

Queried customer as when to open the wine?

Opened wine bottle according to industry standard

opening procedures?
Poured small amount of wine to the glass for guests
tasting and approval?
Performed sensory evaluation of wine, if necessary?

Replaced faulty wine with new one should the guest

disapproved its taste?
Served wine to the guest according to established
industry service procedures?
Refilled customers' glass, when necessary?

Inquired additional wine order politely from the host,

when needed?
Cleared used and empty glasses according to sanitary
and safety procedures?
Inspected cork for any faults?

Examined wine for clarity and limpidity?

Smelled wine for any possible fault?

Tasted small amount of wine to identify other fault?

Recognized basic faults of wine and reported?

/
/
/
/

/
/

/
/

/
/

Questions
Questions to probe the candidates underpinning knowledge

Satisfactory
Response
Yes

Extension/Reflection Question
What are the proper procedure procedures in opening and pouring
bottle of Champagne or other sparkling wines?

What are the steps in opening and pouring still wines?

/
/

Safety Questions

What safety precautionary measures will you take in handling wine

glasses?

What are the preventive measures to protect the bottle of sparkling wine
from popping up?

Contingency Questions

How do you remove a broken cork stuck in the bottle?

What would you do in the event that the cork breaks or falls in the
bottle?

Infrequent Questions

What would be the advantage to a restaurant in selling wine per glass?

What is the highest classification among French wines?

Job Roles Questions

How do you maintain the cleanliness of your work site?

/
/

How do you segregate wastes in the work site?

The candidate underpinning knowledge was:
/

Satisfactory

Not Satisfactory

Feedback to candidates
Congratulations! You have satisfactorily completed the last competency for CHS NC II!

The candidates over-all performance was

Satisfactory

Not Satisfactory

Candidate signature:

Date: October 22, 2013

Assessor signature:

Date : October 22, 2013

No

Model Answers
Extension/Reflection Question
1.
What are the proper procedures in opening and pouring a bottle
of Champagne or other sparkling wines?
First present the Champagne or sparkling wine properly to the guest. After
presenting now open the Champagne or sparkling wine following these steps:
1. Cut and remove the metal cap or covering.
2. Unscrew the wire cage and remove.
3. Hold the bottle in 45 degrees angle.
4. Hold the cork firmly and twist the bottle counter with cork slowly to remove
the cork. Avoid the popping out of the cork.
5. After removing the cork let the bottle stay in a 45 degrees angle for a while
to avoid the wine gushing out of the bottle.
6. Present the cork to the host or place it in an under liner.
7. After opening the wine, pour the wine in the glass of the host for tasting
first, full. The host must/should taste the wine to check if the wine is in
its proper serving temperature and the taste of course.
8. Let the host taste the wine, if the host agree with the wine, then ask to
start serving the wine. Sir/mam can I now serve the wine?
9. Ask if there is a VIP guest. Sir/mam do you have a VIP guest?
10. Serve VIP first, then ladies and gentlemen and last the host.
11. Tell what wine you are serving. In serving the ladies, its according to age.
Older guest first, but if you cannot identify which one is older serve the
nearest guest base on the clockwise movement.
12. Serve at the right side of the guest with clockwise movement. When you
approach each guest say excuse me and tell what wine you are serving.
Sir/mam excuse me your appetizer wine
13. Hold bottle in the mid-section during pouring to have the proper balance
and handling.
14. Pour 2/3 full for small glasses and full for large glasses. Lip of bottle
must have 2 to 3 inches distance from the rim of the glass. Twist the
bottle before lifting to avoid drippings. If drip accidentally happened,
immediately wipe the drip and ask for an apology,
15. Refill glass of guest if there is still wine remaining in a bottle or place it in a
wine bucket for white and sparkling and at the side of the host if red wine.
2. What are the steps in opening and pouring still wines?
First present the still wine properly the guest. After presenting the wine open and
pour following these steps:
1. Cut and remove the metal cap or the covering of the wine using the knife
of the corkscrew.
2. Wipe the lip and the cork to remove molds or cork bits using the side
towel.
3. Insert the screw. Tip at the center of the cork and twist the screw to spiral
down to the cork. Avoid letting the screw reach the other point of the cork
for it may create cork bits that will fall into the wine.
4. Pull the screw to remove the cork from the bottle of the wine.
5. Wipe the lip of the bottle to remove cork dusts.

6. Remove the cork from the screw and present it the host or place it on the
under liner. If the host doesnt have an idea why you are presenting to
him/her the cork, then explain that in the cork he/she can already smell
the aroma or bouquet of the wine.
7. After opening the wine, pour the wine in the glass of the host for tasting
first, full. The host must/should taste the wine to check if the wine is in
its proper serving temperature and the taste of course.
8. Let the host taste the wine, if the host agree with the wine, then ask to
start serving the wine. Sir/mam can I now serve the wine?
9. Ask if there is a VIP guest. Sir/mam do you have a VIP guest?
10. Serve VIP first, then ladies and gentlemen and last the host.
11. Tell what wine you are serving. In serving the ladies, its according to age.
Older guest first, but if you cannot identify which one is older serve the
nearest guest base on the clockwise movement.
12. Serve at the right side of the guest with clockwise movement. When you
approach each guest say excuse me and tell what wine you are serving.
Sir/mam excuse me your appetizer wine
13. Hold bottle in the mid-section during pouring to have the proper balance
and handling.
14. Pour 2/3 full for small glasses and full for large glasses. Lip of bottle
must have 2 to 3 inches distance from the rim of the glass. Twist the
bottle before lifting to avoid drippings. If drip accidentally happened,
immediately wipe the drip and ask for an apology,
15. Refill glass of guest if there is still wine remaining in a bottle or place it in a
wine bucket for white and sparkling and at the side of the host if red wine.
Safety Questions
1.
What safety precautionary measures will you take in handling
wine glasses?
Always hold wine glasses by the stem and dont bump wine glasses to
avoid breakages. In serving and clearing glasses always use a service tray.
2.
What are the preventive measures to protect the bottle of
sparkling wine from popping up?
wine

Make sure the sparkling is properly chilled. Avoid shaking the sparkling
or handle it harshly.

Contingency Questions
1.

How do you remove a broken cork stuck in the bottle?

Insert wire to catch the cork from bottle then decant if possible.

2.
What would you do in the event that the cork breaks or falls in the
bottle?
Remove the cork and decant the wine.
Infrequent Questions
1.
What would be the advantage to a restaurant in selling wine per
glass?
Guests with different food being ordered can order wine individually based
on the food they ordered.
2.

What is the highest classification among French wines?

The highest classification of Appellation dOrigine Controlee (AOC) which is

further categorized into 3, regional, district wine, and village wine. But recently in

2012 the classification was modified and the highest French wine classification is
Appellation dOrigine Protegee (AOP)
Job Roles Questions
1.

How do you maintain the cleanliness of your work site?

Clean the work site before and after you do your work. Clear the area of all the
scatter, things, equipment, materials and tools. Arrange the chairs and tables. Put
the wine accessories in their right position and places. Segregate the waste and
throw the waste that cannot be salvage.

2.

How do you segregate wastes in the work site?

We usually separate the things that we can still use and salvage them. We
segregate them according to the three categories, the recyclables, decomposable,
and the disposables.