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YES NO
BASIC COMPETENCIES
1. Participate in workplace communication
CAN I?...
YES NO
industry
1.2 Access, apply and share industry information
1.3 Update continuously relevant industry knowledge
2. Observe workplace hygiene procedures
CAN I?...
YES NO
Cultural and
language
background
English
Math
a. 95 and above
a. 95 and above
b. 90 to 94
b. 90 to 94
c. 85 to 89
c. 85 to 89
d. 80 to 84
d. 80 to 84
a. 75 to 79
e. 75 to 79
Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
Characteristics of learners
f. Ibaloy
g. Others( please specify)_____________
Education &
general
knowledge
Sex
a. Male
b. Female
Age
Physical ability
Previous
learning
experience
Training Level
completed
Special courses
Characteristics of learners
Learning styles
situation.
Other needs
a.
b.
c.
d.
Financially challenged
Working student
Solo parent
Others(please specify)
Characteristics of learners
___________________________
Current
competencies
Prepare bar for
Proof/Evidence
Practical Demonstration
Means of validating
Performance criteria
service
Take drink orders
Serve drinks
Identify and deals
customer affected
with alcohol
Close/turn over
bar operations
order form, etc)
Employment certificates
with specific duties and
responsibilities
checklist prepared by
the trainer
Investigate the
authenticity of the
document, date
acquired and the
standing of the
company/employer who
issued the certificate
Required Units of
Competency/Learning
Outcomes based on CBC
Current
Competencies
Training
Gaps/Requirements
2. Operate bar
2.1 Prepare bar for
service
Serve drinks
customer
4.2 Recommend
appropriate wine and
food combinations to
customers
Recommend
appropriate wine and
food combinations to
customers
Training Needs
Training Needs
(Learning Outcomes)
1.1 Clean bar and equipment
1.2 Clean and maintain public areas
Module Title/Module of
Instruction
Cleaning bar areas
SESSION PLAN
Sector
Qualification Title
Unit of Competency
Module Title
Nominal Duration :
50 hours
Learning Outcomes:
LO1 Clean bar and equipment
LO2 Clean and maintain public areas
A. INTRODUCTION:
This module deals with the knowledge & skills required in cleaning bar and equipment, cleaning
and
maintaining public areas.
B. LEARNING ACTIVITIES
LO 1: Clean bar and equipment
Learning
Content
Methods
Classification
Lecture/
of bar surfaces
discussion
and equipment
Lecture/
Presentation
Practice
Answer
Answer
Selfcheck
1.1-1
Feedback
Resources
Time
Compare
answers with
answer
key
1.1-1
Information
sheet 1.1-1
4
hrs
Information
sheet 1.1-2
Self- Compare
answers
equipment
Group
Discussion/
Slide
presentation
of bar equipment
check 1.1-2:
PC with its
peripherals
Projector
hrs
Job sheet
1.1-3
Manuals/
brochures
Post mix
service
points
Beverage
storage
Refrigeration
equipment
10
hrs
Answer
Self- Compare
check 1.1-4
answers
with answer
key 1.1-4
Company
policy
procedures
Information
sheet 1.1-4
Answer
Information
Ask/Answer
discussion
Bar operations Demonstration Perform and practice Job sheet 1.1-3: Bar
operations
Preparation of Lecture/
reports
discussion
according to
policy
procedures
with answer
key 1.1-2
questions during
Check
performance
with detailed
checklist
(Performance
Criteria
Checklist)
Oral
questioning
hrs
Health Act
Lecture
Self- Compare
related to
basic hygiene
requirements
in bar area
Safe
work
practices and
first
aid
regulations
Bar cleaning
procedures
Film
viewing/
group
discussion
Lecture
check 1.2-1
answers with
answer
key
1.2-1
questions
during
Answer
Self- Compare
check 1.2-3
answers
with answer
key 1.2-3
sheet 1.2-1
hrs
PC with its
peripherals
projector
Information
sheet 1.2-3
Operation
sheet 1.2-3
Job sheet
1.2-3
Beverage
storage
Refrigeration
equipment
Cleaning
tools and
Equipment
hrs
17
hrs
C. ASSESSMENT PLAN
Written Test
Performance Test
BASIC COMPETENCIES
500311105
500311106
500311107
500311108
CODE NO.
COMMON COMPETENCIES
TRS311201
TRS311202
TRS311203
TRS311204
TRS311205
CODE NO.
CORE COMPETENCIES
TRS512312
TRS512313
Operate bar
TRS512314
TRS512315
MODULE CONTENT
QUALIFICATION TITLE :
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR
NOMINAL DURATION
50 hours
2.
3.
4.
5.
6.
CONTENTS:
CONDITIONS:
The students/trainees must be provided with the following:
Mop
Hand gloves
Cleaning towels
Mask
Disinfectant
Powder detergents
Pail
Liquid detergents
Cleaning brushes
Stain removers
Soft broom/sweeper
Insecticide spray
Chemical solution
Duster
Refrigeration equipment
Vacuum cleaner
Ice maker
Floor polisher
Ice bin
Service counters
Blenders
Service stations
Coffee machines
Backbar mirrors
Display counter/shelves
glass washers
Flooring
Glassware
Beverage storage
METHODOLOGIES:
Lecture/discussion
demonstration
Movie/Film Viewing
ASSESSMENT METHODS:
Written examination
Practical demonstration
LO2.
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
Mop
Service stations
Cleaning towels
Backbar mirrors
Disinfectant
Display counter/shelves
Pail
Flooring
Cleaning brushes
Beverage storage
Soft broom/sweeper
Post mix service points
Hand gloves
Refrigeration equipment
Mask
Ice maker
Powder detergents
Ice bin
Liquid detergents
Blenders
Stain removers
Coffee machines
Insecticide spray
Utensils and tools
Chemical solution
glass washers
Duster
Glassware
Vacuum cleaner
Food containers for
Floor polisher
garnishes, chips
Service counters
Reference materials:
Company policy
procedures
METHODOLOGIES:
Lecture/discussion
Demonstration
Group discussion
ASSESSMENT METHODS:
Written examination
Practical demonstration
Learning Experiences
Learning Outcome II
Learning Activities
Compare your
Answer Key 1.2-1
answers
to
Special Instructions
Compare your
Answer Key 1.2-3
answers
to
Learning Objectives:
After reading this information sheet, you must be able to:
1. Explain the function of each equipment and tools
2. Demonstrate their proper use
3. Discuss the proper maintenance of these tools and
equipment
Behind the bar you need a lot of bar tools and equipment
especially if you want to be perceived as a professional. Most bars
will have the basic equipment, such as shakers and bottle openers,
but depending on where you work, they may not provide all the
things that make your job easier. Aside from the most common
items (bottle opener, wine key, shaker) there is a whole list of other
tools and things that are useful behind the bar. This list is what
you as a bartender should bring to work, not the things that
should be naturally supplied by the restaurant/bar. The key
reason for all of this stuff is that it will make your life easier and it
will help increase your income, believe it or not. A lot of the stuff in
this list is there to help your guests have a better experience, and
in return they will generally reward you with a better gratuity.
Citrus Zester: use in Martini with a lemon twist. Its faster and
safer than using a knife
Fruit Press: One handed style. It is a very hygienic approach to
squeezing fruit. Also it maximizes the amount of juice you get out
of a lemon or lime.
Ice Scoop: Pick a decent sized one, not a 6 ounce scoop. Get
something like a 12oz or 16oz scoop that is cylindrical in nature,
not square, it will help funnel ice into the glass, not around it.
Pour Spouts: A few extra are always handy for when a liqueur
bottle gets the pour spout stuck
Funnel: Great for getting stuff into bottles, like simple syrup etc.
Lighter / Matches: Most establishments are going smoke free, but
lighters and matches are still useful for lighting candles and
flaming orange peels.
Can Opener: You need one of those old style punch openers to get
at the pineapple juice, coconut cream and apple juice.
Cocktail Accessories
Cocktail
Shakers
Muddler
s
&
Mallets
Cocktail
Decorati
ons
Juicers,
Reamer
s
&
Zesters
Drink
Stirrers
Cocktail
Sticks
Straws
Cocktail
Mixers
Cocktail
Glasses
Ice
Crusher
s
Cocktail
Strainer
s
Cocktail
Equipm
ent
Flair
Equipm
ent
Cocktail
Sets
Bar
Tools
Ice Cube
Trays
Drink Coolers
Cocktail Books
black
Bartending Equipment
Storage
Red
Catering
Mini
Cocktail
Jars
Party
Cups
Equipment
Fridges
Sets
Beer
Bongs
Drink
Dispenser
Drinking
Jars
Tagines
Port Sippers
Glassware
Novelty Glasses
Plastic Glasses
Glassware Ranges
Branded Glasses
Wine Glasses
Shot Glasses
Brandy Glasses
Coffee Glasses
Tankards
Glasses
&
Champagne Glasses
Bottles
Cocktail Glasses
Punch
Bowls
and CE Mark Glasses
Cocktail Fish Bowls
Pint Glasses
Martini Glasses
Aperitif,
Digestif
Liqueur Glasses
Margarita Glasses
Glasses
Ceramic Drinkware
Water Glasses
Giant Glasses
Dessert Bowls
Glassware
Glassware Capacities Information
Glassware volumes listed on drinkstuff.com are calculated to the brim of the glass. Please be
aware that most drinks will not be served to the brim, particularly when serving wine.
Some manufacturers list pint and half pint volumes with slight differences. For example, you
might see a Half Pint glass listed as 280ml, 285ml or 290ml depending on the manufacturer.
beer glasses: pint glasses and yard of ale, the German beer stein and the glass beer boot. classic beer
tankards, tulip pint glasses, conical pint glasses, and even plastic pint glasses.
cocktail glasses offer martini glasses and margarita glasses as well as some unique cocktail glasses to
give your drinks a professional look. For something a bit stronger, just browse our brandy glasses, sherry
glasses and our port glasses, perfect for use as aperitif glasses and digestif glasses.
.
brush and plug designed specifically for your taps to keep them clean
and fly-free.
8.
9. Clean your floors. Spilled drinks, food and cigarette ashes probably line
your bar or nightclubs floor by the end of the night. Make sure to mop
and sanitize your floor at the end of the night. Also, make sure staff
member keep an eye on the floor throughout the night to ensure any
spills are quickly cleaned.
10.
Dont forget the bar and tables. These areas can get sticky by the
end of the night. Make sure to clean and sanitize using approved cloths
and solutions. Keep a sanitizer pail filled with the proper levels of
cleaning solution and a clean cloth handy for cleaning throughout the
night. Sanitize all condiment bottles and containers daily.
11.
Keep restrooms clean. Designating an employee to make sure
restrooms are cleaned and fully stocked throughout the night will help
you avoid
restroom complaints and problems. The
more you maintain the restrooms cleanliness throughout the night, the
easier the cleanup will be later.
12.
Make a cleaning schedule and stick to it. None of these cleaning
tips matter if theyre not being enforced. Designate employees to clean
certain areas during each shift and hold them accountable. Post the
schedule in a designated spot for employees to check out daily so they
know what to clean and how often.
Taking steps to keep your bar or nightclub in top shape will only help your
bottom line. Customers who enter an enjoyable atmosphere are more likely to
stay longer, which means theyll buy more drinks and improve your bottom
line.
1.
Select the correct answer from the choices listed below each
item. Write your answer on your answer sheet.
2.
b) pour spouts
c) funnel
5.
d) pour spouts
4.
c) muddler
Use for filtering out wine crystals, raspberry seeds, pulp, etc.
a) fruit press
3.
b) cocktail strainer
c) muddler
d) citrus zester
A device used by bars to serve various types of carbonated and noncarbonated drinks. It has the ability to serve any beverage that is some
combination of syrup, water and carbon dioxide.
a) soda gun
c) muddler
b) fruit press
d) citrus zester
Great for stirring, scooping, layering and rapping the knuckles of garnish
buffet deviants while they try to feast on the garnish tray.
a) soda gun
b) shaker
c) bar spoon
d) none of these
B
D
A
A
C
Be sure to cover cuts and burns on your hands while you are preparing food.
Infected cuts can be a source of Staph and other germs. Keeping disposable
plastic gloves at home for emergencies is a good idea.
Wash your hands after any contact with raw poultry, meat, or seafood.
Work with clean hands, clean hair, clean fingernails, and wear clean clothing.
Avoid using your hands to mix foods when clean utensils can be used.
Keep your hands away from your
mouth, nose, and hair.
Cover your nose and mouth with
disposable tissues when coughing or
sneezing and wash your hands
thoroughly afterward.
Avoid using the same spoon more than
once for tasting food while preparing, cooking, or serving.
Wash your hands after smoking, because you touch your mouth while smoking.
If you follow these guidelines, you will avoid transferring pathogens from raw food,
the environment, or your body onto ready-to-eat foods.
Millions of people get sick each year from eating foods that were contaminated
by the person who prepared the food. The single most important thing to prevent food
borne illnesses is hand washing. Wash your hands frequently, and especially always
after using the toilet, changing a diaper, or petting an animal, and before handling
food or eating food. Teach children to be careful about washing their hands.
The most important part of hand washing is that you use enough water to wash 'germs'
off your hands. Use warm water and soap (antibacterial soap is not necessary on a
regular basis). Lather your hands with soap, rub thoroughly so that the soap is all over
your fingers and hands, then rinse them thoroughly, using enough water to remove all
of the soap. A fingernail brush helps remove dirt and 'germs'. Dry your hands on a
paper towel or a cloth towel that is washed frequently (every day is best).
Handwashing
Always make sure that hands are washed and thoroughly dried before starting
work, between tasks, and before working with food products, equipment,
utensils, and linens. Correct handwashing includes cleaning the backs of
hands, palms, forearms, between fingers and under the fingernails using warm
water, soap, and a fingernail brush.
Cuts, Wounds, and Sores
Any cuts, wounds, or open sores on the hands and arms must be completely
covered by a waterproof bandage. Wear single-use gloves or finger cots over any
bandages on the hands and fingers.
Hair Restraints
Employees are required to wear hair restraints such as hair nets, hats, scarves,
or beard nets that are effective in keeping their hair in control. Employees such
as counter staff, hostesses, wait staff, and bartenders may not be required to
wear hair restraints if they present a minimal risk of contaminating exposed
food, clean equipment and utensils, and unwrapped single-service or singleuse articles.
TRUE OR FALSE:
Read the given statement below. Write (T) if the statement is True and (F) if the
statement is False. Write your answer on a separate sheet.
_____ 1.
It is illegal in many countries to smoke or drink while working
behind a bar
_____ 2.
drinks
_____ 3.
_____ 4.
Avoid using the same spoon more than once for tasting food.
_____ 5.
Any cuts, wounds, or open sores on the hands and arms must be
completely covered by a waterproof bandage
Mop
Cleaning towels
Disinfectant
Pail
Cleaning brushes
Soft broom/sweeper
Hand gloves
Mask
Powder detergents
Liquid detergents
Stain removers
Insecticide spray
Chemical solution
Duster
Equipment
Vacuum cleaner
Floor polisher
Steps/Procedure:
Opening
1. Clear any debris or unpleasantries from entryways and windows
2. Open the door and note anything that immediately jumps out at
you as needing attention (odors, misplaced items, spills or things
that need to be cleaned)
3. Clean floors (you can never vacuum too much)
4. Wipe down counter tops and tables
5. Replace and refill any condiments and tabletop items
Did you.?
Check all bar areas to ensure that the needs of the venue has
been met
Conduct test to all bar equipment to ensure continuous and
efficient operation
Clean and lay out tables, furniture and floor appropriately
Recycle materials like outdated menus, etc.
Write labels and date to open wine bottles
YES
NO
Comments/ Suggestions:
Trainer: _____________________________________________ Date: ______________
Equipment
Steps/Procedure:
Before the glass washer is turned on:
Check that top and bottom spray arms are clean and clear. To do t
his,
remove the top and bottom spray arms. Hold each arm, in turn, u
nder
running water and flush through from the central hub. Check tha
t the
water runs from all spray nozzles. If not, unclip and clear as neces
sary.
Remove and clean the tray and drum filters and check that the 2 d
isc
filters are clear.
Check there is sufficient detergent and rinse aid and refill if neces
sary, ensuring the blue hose is properly connected to the rinse aid
bottle.
YES
NO
: ___________________________________________
POSITION/DESIGNATION
: ___________________________________________
ORGANIZATION/INSTITUTION: ___________________________________________
DATE
: ____________
INSTRUCTIONS:
Please rate the following program components in terms of the indicators
provided below by ticking () the column that best describes your evaluation of
each program components. Your rating will be treated confidentially.
Adjectival Rating
Numerical Rating
Outstanding/Excellent
Good/Adequate
Fair/Satisfactory/Average
Inadequate/Unsatisfactory/Poor
RATING
4 3 2
1.
2.
3.
4.
C. Training Methodology
1. Effectiveness of selected method
2. Appropriateness to the course objectives
D. Program Administration and Management
1. Adequacy of provided supplies and materials
2. Timeliness of provision of supplies and materials
3. Availability of training equipment and materials
4. Conduciveness of the training venue to learning
5. Appropriateness of the physical layout of the venue
6. Overall accommodation
E. Facilitator/Trainer
1. Knowledge of the subject matter
2. Ability to communicate ideas
3. Ability to arouse interest
4. Ability to organize lecture
5. Ability to encourage participation
6. Ability to answer questions
7. Openness to suggestions and comments
8. Ability to encourage critical and/or creative thinking
9. Use of training equipment
10. Comprehensiveness of lecture
11. Ability to provide practical exercises
SKILLS
Learning Outcomes
A. Plan and prepare for the installation of a simple
computer network
1. Plan safety procedures according to job requirements?
2. Design a simple network based on given conditions?
3. Prepare network devices and media?
B. Install and test the connectivity of computer systems
1. Observed safety measures while installing devices?
2. Install devices according to design requirements?
3. Decide what method is appropriate to check network
connectivity?
4. Determine ways to ensure successful operation and
transfer of data?
WORK ATTITUDES
Punctuality/Attendance
Resourcefulness/creativity
Obedience, respect to authority, rules and regulations
Commitment to work
Adaptability to change
Cooperation with co-workers
Concern to environmental preservation
Feedback
Please indicate your recommended training programs to be offered by this
training institution
__________________________________________________________
__________________________________________________________
__________________________________________________________
Training Needs
Gaps
Module
Duration (hours)
Title/Module of
Instruction
Install computer
systems and network
Installing computer
systems and networks
60 hours
TRAINING PLAN
Qualification: Bartending (NC II)
Trainees Training
Requirements
Clean bar
equipment
Training
Activity/Task
Mode of
Training
Show proper
handling of bar
equipment
Perform bar
operations
Generate reports
based on
company policies
and procedures
Self-paced
instruction
Demon
stratio
n
Staf
Floor
manager
Trainer
Facilities/Tools
and Equipment
Mop
Cleaning
towels
Disinfectant
Pail
Cleaning
brushes
Soft broom/
sweeper
Hand gloves
Mask
Powder
detergents
Liquid
detergents
Stain
removers
Insecticide
Venue
Practical
work Area
Assessment
Method
Written Test
Performance
Test
Date
and
Time
Jan.
10,
2014
Clean
maintain
areas
and
public
Enumerate
safe work
practices
and first
aid
regulations
Identify
the basic
hygiene
requireme
nts
spray
Chemical
solution
Duster
Vacuum
cleaner
Floor
polisher
Service
counters
Service
stations
Backbar
mirrors
Display
counter/shel
ves
Flooring
Beverage
storage
Post mix
service
points
Refrigeration
equipment
Ice maker
Ice bin
Blenders
Coffee
machines
Utensils and
tools
glass
washers
Glassware
Food
containers
for
garnishes,
chips
Reference
materials:
Company
policy
procedures
I. D.
BR-02
Task/Activity
Required
Generate reports
based on company
policies and
procedures
Date
Accomplished
Instructors
Remarks
1/12/2014
Did
the
task with
ease
accomplish
ed the job
with care
A
teamplayer.
Works well
1/17/2014
1/31/2014
2/14/2014
with others
Clean and
maintain
public areas
Enumerate
safe work
practices and
first aid
regulations
Identify the
basic hygiene
requirements
__________________
Trainees Signature
2/24/2014
Wellorganized
3/1/2014
Sometimes
forget
safety
procedures
___________________
Trainers Signature
Name
Juan Salvador
Trainer
Gregorio
Lim
Qualification
Bartending NC II
Nominal
:
Duration
50 hours
Training
Activity
Units of Competency
Practice safety
procedures in
cleaning bar
areas and
equipment
Show proper
handling of
bar equipment
Perform bar
operations
Generate
reports based
on company
policies and
procedures
Training
Duration
Date
Started
Date
Finished
2 days
1/10
1/12
Competent
2 days
1/13
1/14
Competent
14 days
1/15
1/28
Competent
4 days
2/1
2/4
Competent
Rating
Trainees
Initial
Supervisors
Initial
Enumer
ate safe
work
practices
and first
aid
regulatio
ns
Total
2 days
2/5
2/6
Competent
2 days
2/7
2/8
Competent
Identify
the
basic
hygiene
requirem
ents
Competent
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a
numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry
supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we do
not use numerical rating
TRAINERS/INSTRUCTORS
Name of Trainer: Gregorio Lim
1. Orients trainees about CBT, the use of CBLM and
the evaluation system
2. Discusses clearly the unit of competencies and
outcomes to be attained at the start of every module
3. Exhibits mastery of the subject/course he/she is
teaching
4. Motivates and elicits active participation from the
student or trainees
5. Keeps records of evidence/s of competency
attainment of each student/trainees
6. Instill value of safety and orderliness in the
classrooms and workshops
7. Instills the value of teamwork and positive work
values
8. Instills good grooming and hygiene
9. Instills value of time
10.
11.
12.
Provides extra attention to trainees and
students with specific learning needs
13.
14.
15.
Maximizes use of training supplies and
materials
16.
Dresses appropriately
17.
Shows empathy
18.
Demonstrates self-control
PREPARATION
Outstanding
Very Good/ Very Satisfactory
Good/ Adequate
Fair/ Satisfactory
Poor/ Unsatisfactory
Not Applicable
Question
Ratings
Institutional Evaluation
Comments/Suggestions:
Ite
m
Question
Ratings
N
A
No.
INDUSTRY PARTNER
10
11
N
A
Industry?
Comments and Suggestions:
Signature
_____________________________
Printed Name
Juan Salvador
Qualification
Antonio Cortez
Period of Time
Training
Instructor
Gregorio Lim
Juan Salvador
F. Faustino
Qualification:
Units
Competency
be assessed:
of
to
Bartending NC II
BASIC UNITS
COMMON UNITS
CORE UNITS
NO
Date:
Date:
TABLE OF CONTENTS
I.
II.
List of competencies
III.
Table of contents
IV.
Module content
V.
VI.
VII.
IX.
Attachments
1.
2.
3.
Self-assessment Check
4.
5.
6.
Training Needs
7.
Session plan
8.
Training plan
9.
10.
Progress Chart
11.
Achievement Chart
12.
13.
14.
15.
16.
17.
18.
19.
Workshop layout
20.
Housekeeping Schedule
21.
22.
23.
24.
25.
Breakdown/Repair Report
26.
Welcome!
The unit of competency, Clean Bar Areas, is one of the competencies of
Bartending (NC II), a course which comprises the knowledge, skills and
attitudes required to provide general assistance in maintaining cleanliness of
bar area and related equipment, reflects the role of a bartender and/or a bar
porter.
This module contains training materials and activities related to
identifying learners requirements, preparation of tools and equipment related
to bartending.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning outcome
are Information sheets, Self-checks, Task Sheets/Operation Sheets and Job
Sheets. Follow and perform the activities on your own. If you have questions, do
not hesitate to ask for assistance from your facilitator.
Remember to:
Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that follows
the sheets.
Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
COMPETENCY-BASED CURRICULUM
Sector:
BARTENDING NC II
Unit:
Section/Area
Date
February 9, 2014
Equipment/Item Name
Description
Price
(Approx.)
Glass ware
Wine glass
40
Vacuum cleaner
Siemens
cleaner
Vacuum 3,000
Quantity
Total (Php
240
3,000
PHP 7,6
Requested By:
Gregorio Lim
TRAINOR
Approved By:
FATIMA GARCIA
SCHOOL DIRECTOR
with
procedures
safely
and
Witten
Portfolio
questioningDemonstration &
Competency
Bartending (NC II)
standard:
Unit
of Clean Bar Areas
Competency:
Ways in which evidence will be collected:
(tick the column)
questioningObservation &
EVIDENCE PLAN
TABLE OF SPECIFICATIONS
Content/Objectives/
Topics
Classification
of
bar
surfaces and equipment
Bar Operations
Preparation of reports
according
to
policy
procedures
Hygiene practices specific
on bar operations
TOTAL
Compre
hension
Application
Total
Number
of Items
Percen
tage
(%)
10
25%
15
37.5%
12.5%
10
25%
13
12
15
40
100%
Written Test
Answer the following questions. Write legibly in your answer sheet.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Answer key
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Minerals (quinine)
PERFORMANCE TEST
SPECIFIC INSTRUCTIONS FOR THE CANDIDATE
QUALIFICATION:
Title of PBA:
Unit of Competency Covered:
Bartending NC II
Clean bar areas in accordance with
company requirements
Clean Bar Areas
10
Cleaning and sanitizing agents
10
rugs
CLEANING TOOLS
3
mops
3
brooms
3
Dust pans
Trainee
Facilities/Tools
and Equipment
Venue
(Workstation/
Area)
Date &
Time
Remarks
Prayer
Reading of the
training objectives
Recall of Prior
knowledge
All
trainees
8:00
8:30 AM
Read information
sheet 1.1-1:
Classification of bar
surfaces and
equipment
Trainee
Trainee
Trainee
Trainee
Trainee
1
4
5
6
7
CBLM
Tables
Chairs
Learning
Resource Area
8:30
10:00
AM
Read information
sheet 1.1-2: Proper
handling of bar
equipment
Trainee 2
Trainee 3
Trainee 8
CBLM
Tables
Chairs
Learning
Resource Area
10:0011:30
AM
View slide
presentation about
the proper care and
use of bar equipment
Trainee 2
Trainee 3
Trainee 8
PC
projector
Audio/visual
room
8:30
10:00
AM
View slide
presentation about
the proper care and
use of bar equipment
Trainee
Trainee
Trainee
Trainee
Trainee
PC
projector
Audio/visual
room
10:0011:30
AM
Read information
sheet 1.1-1:
Classification of bar
surfaces and
equipment
1
4
5
6
7
Manuals/
brochures
Post mix service
points
Trainee 9 Beverage storage
Trainee
Refrigeration
10
equipment
Trainee 2
Trainee 3
Trainee 8
CBLM
Tables
Chairs
Practical Work
Area
(Workstation 1)
Learning
Resource Area
Trainee 1 and
6:
Fast Reader
Trainee 4, 5,
and 7:
Completed
the task on
time
Trainee 2, 3
and 8:
Completed
the task on
time
Trainee 2, 3
and 8:
Completed
the task on
time
Trainee 1 and
6:
Active in
discussion
Trainee 4, 5,
and 7:
Completed
the task on
time
8:30
11:30
PM
Trainee 9:
Performed
the task with
ease
Trainee 10:
Had a hard
time
completing
the task
1:002:30 PM
Trainee 2, 3
and 8:
Completed
the task on
time
View slide
presentation about
safety procedures in
the workplace
Read information
sheet 1.1-4:
Generating reports
based on company
policies and
procedures
View slide
presentation about
safety procedures in
the workplace
Trainee
Trainee
Trainee
Trainee
Trainee
1
4
5
6
7
Trainee 9
Trainee
10
Trainee 9
Trainee
10
Trainee 2
Trainee 3
Trainee 8
Manuals/
brochures
Post mix service
points
Beverage storage
Refrigeration
equipment
PC
Projector
Practical Work
Area
(Workstation 1)
Audio/visual
room
1:00
4:00 PM
Trainee 1 and
7:
Performed
the task
ahead of time
Trainee 4, 5
and 6:
Completed
the task on
time
1:00
2:30 PM
Trainee 9 and
10:
Completed
the task on
time
Trainee 1:
Fast Reader
Trainee 4-7:
Completed
the task on
time
CBLM
Table
Chairs
Learning
Resource Area
2:30
4:30 PM
PC
Projector
Audio/visual
room
2:30
4:30 PM
ACHIEVEMENT CHART
1
Name of
Trainee
Trainee 1
2
Trainee 2
3
Trainee 3
4
Trainee 4
5
Trainee 5
Trainer 1
x
Trainer
Date
Started
c
x
1/26/14
Core Competency
Legend:
Clean bar and equipmentLearning Outcome or L.O.
Bartending NC II
50 hours
On-going
passed the Institutional Competency
Evaluation
LO finished
Learning
Outcome
or L.O.
Clean bar
and
equipment
Perform Job
sheet 1.1-3
Bar Operations
x
Name of
Trainee
Trainee 1
Trainee 2
Trainee 3
Trainee 4
Trainee 5
Trainer 1
Learning
Outcome
or L.O.
Clean and
maintain
public
areas
Perform
Task sheet
1.2-1
How to use
glass wash
machine
Perform
Job Sheet
1.2-1
Bar
cleaning
procedures
2/14/2014
Trainer
Date Started
Legend:
c
x
On-going
passed the Institutional Competency Evaluation
LO finished
Methodology
The method used to determine the effectiveness of the
training is the written test. It is usually given to test the knowledge
aspect of the competency. The passing score for the written test is
70% of the total items. This is to ensure that trainees learned the
concepts of the competency as they learn the skills.
Results and discussion
Based on the data that has been presented in tables and
graphs, there are significant differences between the pre-test and post
test scores. The scores in the post test increased compared to the
scores in the pre-test.
Therefore the trainees gained the required skills for them to
become competent in computer hardware servicing.
Recommendation
As a result of the conclusions derived from the evaluation, it
of
the
CBT
As per TR
10
10
10
10
pcs
pcs
pcs
pieces
As per TR
2 sets
10 sets
2 bottles
1 bottle
1 bottle
As per TR
8 pcs
8 pcs
4 sets
2 pcs
25 pcs
8 pcs
As per TR
1 unit
1 set
As per
Inventory
10 pcs
10 pcs
10 pcs
10 pcs
Remarks
As per
Inventory
5 sets
10 sets
Remarks
As per
Inventory
2 bottles
1 bottle
1 bottle
As per
Inventory
10 pcs
10 pcs
10 sets
10 pcs
25 pcs
10 pcs
As per
Inventory
1 unit
1 set
Remarks
Remarks
Remarks
Electric mixer
Underbar refrigerator
Wine chiller
1 set
1 unit
1 unit
1 set
1 unit
1 unit
WORKSHOP LAYOUT
Assessment
Area
HOUSEKEEPING SCHEDULE
Qualification
Bartending II
Area/Section
Laboratory Room
In-Charge
MA Carillo
ACTIVITIES
Responsible
Person
Daily
Every
other
Day
Weekly
Every
15th
Day
Monthly
Remarks
EQUIPMENT
Keep the
Trainee
x MAINTENANCE SCHEDULE
glass ware
1(Janitor
Glass wash machine
EQUIPMENT TYPE
clean
in
the
GW-05
EQUIPMENT absence
CODE of
trainee)
LOCATION
Arrange
properly the
stacks of
wine
boxes
ACTIVITIE
S
Check if the
Remove
air
dust in the
conditionin
part
gouter
equipment
isofclean and
equipment
functional
Clean
Checkthe
if
floors,
theres
walls,
current
ceilings,
flowing in
windows
the device
and doors
and
remove
Check
if all
unnecessar
y
obstruction
s
Laboratory Room
Trainee 2
(Janitor in
x
Schedule for the Month of February
the
absence
of
MANPOWE
Daily
Every
Weekly
Every
Monthly
Remarks
trainee)
Other
15th
R
Day
Trainee
3
(Janitor in
Technician
the absence
of trainee)
Trainer
Day
x
Janitor
Trainer
the buttons
are working
Run the
Trainer
equipment
for 5
minutes
and observe
for an
abnormal
operation
Special Instructions:
Trainer: Trainer 1
Bartending NC II
Area/Section
Laboratory Room
In-Charge
MA Carillo
YES
NO
INSPECTION ITEMS
1. Does the equipment clean from dust? Secured/stable?
2. Is the air conditioning equipment clean and functional?
3. Are floor, walls, ceilings, windows and doors clean, neat
without obstructions or unnecessary odor?
4. Do the stacks of wine boxes properly arranged?
Remarks:
Inspected by:
Date:
Delfin Angeles
Feb. 20,2014
: Laboratory Room
Trainer-In-Charge
: Trainer 1
YE
S
NO
INSPECTION ITEMS
Remarks:
Inspected by:
Date: 1/27/2014
Area Head
DATE
TYPE
DESCRIPTION
SERIA
L
ISSUED
(Danger/Caution)
2014009
January
20, 2014
Danger/
order
Out
2014019
January
30, 2014
Caution/
some
buttons
not Air conditioning unit - 02
working properly
Property ID Number
VC - 02
Property Name
Vacuum cleaner
Location
Recommendation
Inspected by:
Reported by:
Delfin Angeles
Date:
Jan. 15, 2014
MD Carillo
Date:
Jan. 17, 2014
Recommendation:
Inspection of equipment
By:
Reported to:
Technician
Date:
Jan. 19, 2014
M. De Guzman
Date:
Jan. 19, 2014
DEMONSTRATION
Joel C. Pablo
C. Cayanga
Bartending (NC II)
March 15, 2014
8:00 am
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must
be able to clean bar area in 1 hour.
Candidate Name:
Assessor Name:
Qualification:
Date of assessment:
Time of assessment:
OBSERVATION
to show if evidence is
demonstrated
Yes
No
N/A
Satisfactor
y response
Yes
No
Contingency Questions
5. If the bar is extremely crowded and busy, how would you
decide in which order you tend to customers?
6. How would you handle a customer who has had too much to
drink and is being rude or obscene?
Infrequent Events
7. How are you going to maintain bar equipment?
Rules and Regulations
8. Based on OH & S policies, what should be the basic hygiene
requirements?
The candidates underpinning knowledge ___ Satisfactory
___
Not
was:
Satisfactory
Feedback to candidate
General comments [Strengths/Improvement needed]
Candidate signature:
Assessor signature:
Qualification
Area/Section
In-charge
Date:
Date:
Compose
Dispose
x
x
x
x
x
WORK REQUEST
Unit
VC 02
Observation/s:
Defective vacuum cleaner
Activity:
Replacement of vacuum cleaner
Spare parts used: none
Date completed:
Feb. 15,2014
Signature
ATTACHMENTS
Learners
Name:
RATINGS:
Date:
A
B
C
D
E
Outstanding
Very Good
Good
Fair
Poor
COMPANY EVALUATION FORM
Qualification:
Computer Hardware Servicing (NC II)
CRITERIA
A
B
9. Each competency is practiced
10.
Date:
RATINGS:
A
B
C
D
E
Outstanding
Very Good
Good
Fair
Poor
CRITERIA
1 Course content are adequate to
attain objectives
2 Information sheets are
comprehensive and easy to
understand
3 Examples and illustration help
in learning
4 CBT is properly delivered
5 Valuable knowledge are learned
through course content
Date:
RATINGS:
A
B
C
D
E
Outstanding
Very Good
Good
Fair
Poor
CRITERIA
6 Workshop layout conforms with
the required CBT workshop
7 Quantity of equipment is
sufficient
8 Well ventilated and conducive
to learning
9 Follows rule in cleanliness and
orderliness
10 Observe safety procedures
Date:
RATINGS:
5
4
3
2
1
Outstanding
Very Good
Good
Fair
Poor
Prepared by: