Competency-Based Curriculum for Barista NC II

COMPETENCY-BASED
CURRICULUM
in
BARISTA NC II
Sector:
TOURISM
Qualification:
BARISTA NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
CURRICULAR
DOCUMENTS
BARISTA NC II
2.1 Competency Based Curriculum

2.2 List of Equipments
2.3 List of Tools
2.4 List of Consumable Materials
2.5 List of Instructional Materials
2.5 List of Physical Facilities
COURSE DESIGN
BARISTA NC II
COURSE TITLE : BARISTA NC II
NOMINAL DURATION : 18 Hrs. (Basic)

18 Hrs. (Common)
142 Hrs. (Core)
Course Description:
This course is designed to enhance the knowledge, skills and attitude in BARISTA NC
II in accordance with industry standards. It covers core competencies on preparing espresso,
texture milk, prepare and serve coffee beverages, perform basic maintenance of machines and
equipment and perform basic cashiering and general control procedures.
ENTRY REQUIREMENTS :
Trainees or students wishing to gain entry into this course should possess the following
requirements:
 can communicate both orally and in written form;

 at least high school graduate
 physically and mentally fit;
 with good moral character;
 can perform basic mathematical computation;
 must be competent in the entire Food and Beverage Services NCIII qualification
This list does not include specific institutional requirements such as educational attainment,
appropriate work experience, and others that may be required of the trainees by the school or
training center delivering the TVET program.
BASIC COMPETENCIES
(18 HRS)
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Participate in 1.1 Obtain and convey Group  Demonstration
workplace workplace information Discussion  Observation
communication Interaction  Interviews/
1.2 Complete relevant work Questioning
related documents
1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Describe and identify Discussion  Demonstration
environment team role and Interaction  Observation
responsibility in a team  Interviews/
Questioning
2.2 Describe work as a team
member
3. Practice career 3.1 Integrate personal Discussion  Demonstration
professionalism objectives with Interaction  Observation
organizational goals  Interviews/
questioning
3.2 Set and meet work
priorities
3.3 Maintain professional
growth and development
4. Practice 4.1 Evaluate hazard and Discussion  Observation
occupational risks Plant tour  Interview
health and Symposium
4.2 Control hazards and
safety risks
4.3 Maintain occupational
health and safety
awareness
COMMON COMPETENCIES
(18 HRS)
Unit of Assessment
Competency Approach
1. Develop and 1.1 Seek information on Lecture Interviews/
update industry the industry Group Questioning
knowledge 1.2 Update continuously Discussion Individual/Group
relevant industry Individual/Group Project or Report
knowledge Assignment
2. Observe 2.1 Follow hygiene Lecture Demonstration

workplace procedures Demonstration Written
hygiene 2.2 Identify and prevent Role-play Examination
procedures hygiene risk Interviews/
Questioning
3. Perform 3.1 Plan and prepare task Lecture Interviews/
computer to be undertaken Group Questioning
operations 3.2 Input data into a Discussion Demonstration
computer Tutorial or self- Observation
3.3 Assess information pace
using computer
3.4 Produce/ output data
using computer system
3.5 Maintain computer
system
4. Perform 1.1 Practice workplace Lecture Demonstration

workplace and procedures for Demonstration Interviews/
safety practices health,safety and Role-play Questioning
security practices Simulation Written
1.2 Deal with emergency Examination
situations
1.3 Maintain safe personal
presentation standards
5. Provide 1.1 Greet customers Lecture Demonstration

effective 1.2 Identify customer Demonstration Interviews/
customer needs Role-play Questioning
service 1.3 Deliver service to Simulation Observation
customer
1.4 Handle queries through
telephone, fax
machine, internet and
email
1.5 Handle complaints,
evaluation and
recommendations
CORE COMPETENCIES
(142 HOURS)
Unit of Assessment
Competency Approach
1. Prepare 1.1 Set up and prepare Lecture/ Written exercise/
espresso machine and equipment discussion Practical test
1.2 Dose and tamp coffee Demonstration Oral questioning
1.3. Extract espresso Hands-on Observation
Video viewing
Picture/photos/
drawings
Texture milk 2.1 Prepare milk and Lecture/ Practical

equipment discussion test/simulation
2.2 Foam milk Demonstration Observation
2.3 Texture milk Hands-on/ Oral questioning
Practice Portfolio
sessions
Video viewing
Picture/photos/
drawings
3. Prepare and 3.1 Take orders of guests Lecture/ Written test

serve coffee 3.2 Prepare espresso based discussion Practical
beverages beverages Demonstration test/simulation
3.3 Prepare and serve Hands-on/ Observation
brewed coffee Practice Oral questioning
sessions Portfolio
Video viewing
Picture/photos/
drawings
4. Perform Basic 4.1 Maintain espresso Lecture/ Practical

Maintenance on machine discussion test/simulation
Machines and 4.2 Clean doser grinder Demonstration Observation
Equipment 4.3 Care of small brewing Hands-on Oral questioning
devices Picture/photos/
drawings
5. Perform Basic 5.1 Operate Electronic Cash Lecture/ Practical

Cashiering and Register (ECR) or Point discussion test/simulation
General Control of Sales system (POS) Demonstration Observation
Procedures 5.2 Receive payments Hands-on/ Oral questioning
5.3 Handle change funds Practice Portfolio
and Petty cash sessions
5.4 Maintain par stocks of Video viewing
items Picture/photos/
drawings
RESOURCES:
Recommended list of tools, equipment and materials for the training of 25 trainees for
Barista NC II.
TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
2 pc Hand tampers 1 unit 2 - Group (semi- 25 Coffee beans (Fresh
automatic commercial kilos roasted whole)
type espresso machine
OR
Single or 1-group semi-
2 unit automatic commercial
3 set Bar spoons 1 unit Refrigerator or cooler 30 Fresh milk
for milk/cream cases
2 set Tamping pads 1 unit Doser grinder 1 Liquid cream
(commercial type) case
1 set Espresso 1 unit Chiller/refrigerator 2 bots Assorted Flavored
cleaning tools syrups with pumps
(brushes)
1set Cleaning 2 unit French Press 1 jar Assorted Fruit
chemical each purees/sauces with
pumps
1 set Screw drivers 2 unit Syphon 1 pck stirrers
2 pc Thermometers w 3 unit Pourover/V60 Hand 1 pck straws
clip drip
12 Shot glasses 1 unit Moka pot/stove top 30 pc Lint free rags (3 colors)
pc espresso maker
12 Demitasse cups 1 unit Automatic drip coffee 2 pc Whipped cream
set with saucers maker dispenser with nozzle
12 Cappuccino cups 1 unit Table top stove; 2 box Whipped cream charger
set with saucers camping stove
12 Latte cups with 1 unit Commercial blender 1 pck Paper filer
set saucers with extra pitcher
6 20 oz steaming 2 unit Knock box 1 pc Blind filter
unit pitcher
4 32 oz steaming 3 unit Hand stopwatches 5 pc Round bar trays
unit pitcher
2 10 or 12 oz 2 unit 3 in 1 Cocktail Shaker 2 pc Milk carafe
unit steaming pitcher
1 Demitasse 3 pc Squeeze bottles
doz teaspoons
1 teaspoons 2 pc Water pitcher
doz
6 pc Water goblets 2 pc Ice shovels
12 Collins or Pilsner 1 unit Cooler/chest box
pc
6 pc Irish glass 2 pc All purpose tongs
1 pc Spatula
MODULES OF
INSTRUCTION
BASIC COMPETENCIES
BASIC COMPETENCY : COMMUNICATIONS
UNIT OF COMPETENCY : LEAD WORKPLACE COMUNICATION
MODULE TITLE : LEADING WORKPLACE COMMUNICATION
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required
to prepare different reports required in the workplace.
NOMINAL DURATION :
QUALIFICATION LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Communicate information about workplace processes.
LO2. Lead workplace discussions.
LO3. Identify and communicate issues arising in the workplace.

BASIC COMPETENCY : COMMUNICATIONS
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION
to obtain, interpret and convey information in response to
workplace requirements.
SUGGESTED DURATION :
PREREQUISITE : Receive and Respond to Workplace Communication. (NC I)
Upon completion of this module the students/ trainees will be able to:
LO1. Obtain and convey workplace information
LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning, active listening and speaking skills are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified and
followed.
6. Defined workplace procedures for the location and storage of information are used.
7. Personal interaction is carried out clearly and concisely.
CONTENTS:
 Parts of speech
 Sentence construction
 Effective communication
CONDITIONS:
The students/ trainees must be provided with the following:
 Writing materials (pen & paper)

 References (books)
 Manuals
METHODOLOGIES:
 Group discussion
 Interaction
 Lecture
 Reportorial
ASSESSMENT METHODS:
 Written test
 Practical/performance test
 Interview
L02. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately and

legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical processes are used for routine calculations.
4. Errors in recording information on forms/documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
 Basic mathematics
 Technical writing
 Types of forms
CONDITIONS:
The students/trainees must be provided with the following:
 Paper
 Pencils/ball pen
 Reference books
 Manuals
METHODOLOGIES:
 Interaction
 Lecture
ASSESSMENT METHODS:
 Written test
 Interview
LO3. PARTICIPATE IN WORKPLACE MEETINGS AND DISCUSSIONS
1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and established protocols.
4. Workplace interactions are conducted in a courteous manner appropriate to cultural
background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Sentence construction
 Technical writing
 Recording information
CONDITIONS:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
METHODOLOGIES:
 Group discussions
 Interaction
 Lecture
ASSESSMENT METHODS:
 Written test
 Interview
BASIC COMPETENCY : TEAM WORK
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes required
to relate in a work based environment.
PREREQUISITE : TEAMWORK
Upon completion of this module, the students/ trainees will be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team.

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
 Team role.
 Relationship and responsibilities
 Role and responsibilities with team environment.
 Relationship within a team.
CONDITIONS:
 Standard operating procedure (SOP) of workplace

 Job procedures
 Client/supplier instructions
 Quality standards
 Organizational or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO2. DESCRIBE WORK AS A TEAM MEMBER
1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives are made.
3. Reporting using standard operating procedures is followed.
4. Development of team work plans based from team role is contributed.
CONTENTS:
 Communication process
 Team structure/team roles
 Group planning and decision making
CONDITIONS:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHODS:
 Observation of work activities

 Observation through simulation or role play
 Case studies and scenarios.
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement, specifically to
integrate personal objectives with organizational goals set and
meet work priorities and maintain professional growth and
development.
NOMINAL DURATION :
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the qualifications set for
professionalism are evident.
2. Intra and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance of
duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal development-social aspects: intra and interpersonal development

 Organizational goals
 Personal hygiene and practices
 Code of ethics
CONDITIONS:
 Workplace
 Code of ethics
 Organizational goals
 Hand outs and Personal development-social aspects
 CD’s, VHS tapes, transparencies
METHODOLOGIES:
 Interactive -lecture
 Simulation
 Demonstration
 Self-paced instruction
ASSESSMENT METHODS:
 Role play
 Interview
 Written examination
LO2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals and

objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
 Organizational Key Result Areas (KRA)

 Work values and ethical standards
 Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
 Hand outs on
- Organizational KRA
- Work values and ethics
- Company policies and standards
- Sample job targets
 Learning guides
METHODOLOGIES:
 Interactive lecture
 Structured activity
 Demonstration
ASSESSMENT METHODS:
 Role play
 Interview
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are identified and
availed.
2. Licenses and/or certifications according to the requirements of the qualifications are
acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/ observed
4. Training and career opportunities based on the requirements of industry are
completed and updated.
CONTENTS:
 Qualification standards
 Gender and development (GAD) sensitivity
 Professionalism in the workplace
 List of professional licenses
CONDITIONS:
The students/trainees must be provided with the following
 Quality standards
 GAD handouts
 CD’s, VHS tapes on professionalism in the workplace
 Professional licenses samples
METHODOLOGIES:
 Film viewing
 Role play/simulation
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
to comply with the regulatory and organizational requirements
for occupational health and safety such as identifying,
evaluating and maintaining occupational health and safety
(OHS) awareness.
NOMINAL DURATION :
LO1. Identity hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness

LO1. IDENTIFY HAZARDS AND RISKS
1. Workplace hazards and risks are identified and clearly explained.

2. Hazards/risks and its corresponding indicators are identified in line with the company
procedures.
3. Contingency measures are recognized and established in accordance with
organizational procedures.
CONTENTS:
 Hazards and risks identification and control

 Organizational safety and health protocol
 Threshold limit value (TLV)
 OHS indicators
CONDITIONS:
 Workplace
 Personal protective equipment (PPE)
 Learning guides
 Hand-outs
- Organizational safety and health protocol
- OHS indicators
- Threshold limit value
- Hazards/risk identification and control
METHODOLOGIES:
 Interactive -lecture
 Simulation
 Symposium
 Group dynamics
ASSESSMENT METHODS:
 Situation analysis
 Interview
 Practical examination
LO2. EVALUATE HAZARDS AND RISKS
1. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV).
2. Effects of hazards are determined.
3. OHS issues and concerns are identified in accordance with workplace requirements
and relevant workplace OHS legislation.
CONTENTS:
 TLV table
 Philippine OHS standards
 Effects of hazards in the workplace
 Ergonomics
 ECC Regulations
CONDITIONS:
 Hand outs on
- Philippine OHS standards
- Effects of hazards in the workplace
- Ergonomics
- ECC regulations
 TLV table
METHODOLOGIES:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Simulation
LO3. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are followed
in accordance with the organization’s OHS policies.
3. Personal protective equipment (PPE) is correctly used in accordance with
organization’s OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
 Safety regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
 Contingency measures and procedures
CONDITIONS:
 Hand outs on
- Safety Regulations
- Clean air act
- Electrical and fire safety code
- Waste management
- Disaster preparedness and management
- Contingency measures and procedures
 OHS personal records
 PPE
METHODOLOGIES:
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Case/situation analysis
 Simulation
LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Procedures in emergency related drill are strictly followed in line with the established
organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE is maintained in line with organization guidelines and procedures.
CONTENTS:
 Operational health and safety procedure, practices and regulations

 Emergency-related drills and training
CONDITIONS:
 Workplace
 PPE
 OHS personal records
 Health record
METHODOLOGIES:
 Simulation
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
MODULES OF
INSTRUCTION
COMMON COMPETENCIES
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE
to access, increase and update industry knowledge.
NOMINAL DURATION :
Upon completion of this module, the trainees/students should be able to:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge

LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.

2. Specific information on sector of work is accessed and updated.
CONTENTS:
Information sources
 media
 reference book
 libraries
 union
 industry association
 internet
 personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 internet
 personal computer
 reference book
 industry journals
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION
1. Sources of information on the industry are accessed and applied

2. Industry information is correctly applied to day-to-day activity
3. Information to assist effective work performance is obtained
CONTENTS:
 Trade unions environmental issues and requirements

 Industrial relations issues and major organization
 Career opportunities
 Work ethic required to work in the industry
 Quality assurance
CONDITIONS:
 Industry journals/manuals
 internet
 reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
LO3 UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
1. Updated knowledge is shared with customer and colleagues

2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
 Information sources
- media
- libraries/reference book
- union/industry association
- internet
 Legislation that affects the industry
CONDITIONS:
 internet
 reference book
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 Written/oral examination
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENE PROCEDURES
observing workplace hygiene procedures.
NOMINAL DURATION :
LO1 Practice personal grooming and hygiene
LO2 Practice safe and hygienic handling, storage and disposal of food, beverage, and
materials
LO1. PRACTICE PERSONAL GROOMING AND HYGIENE
1. Proper hygiene procedures are followed

2. Personal grooming and hygiene are practiced regularly
CONTENTS:
 Hygiene procedures
- Proper hand washing
- Regular bathing
- Appropriate and clean clothing
- Cleaning and sanitizing procedures
- Personal hygiene
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF
FOOD, BEVERAGE, AND MATERIALS
1. Proper handling, storage and disposal of food, beverage, and

2. materials are followed
3. Proper disposal of waste are hygienically practiced regularly
4. Proper cleaning procedures are practiced regularly
CONTENTS:
 Hygiene procedures
- Proper food handling and storage
- Correct work practices
- Proper waste disposal
- Personal hygiene
- Pest control
- Principles of HACCP
CONDITIONS:
 Proper hygiene procedure manuals

 Soap
 Sanitizer
 Hygiene products
 Proper food handling and storage manual
METHODOLOGIES:
 Self paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/Oral examination
 Practical demonstration
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes needed
to perform computer operations. This includes in putting,
accessing, producing and transferring data using appropriate
hardware and software.
At the completion of the module the trainees/students should be able to:
LO1. Identify and explain the functions, general features and capabilities of both hardware
and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer equipment and system

LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND
CAPABILITIES OF BOTH HARDWARE AND SOFTWARE
1. General features of the computer are explained according to sequence of operation.
2. Functions of computer hardware and software are identified and explained.
3. Types of peripheral devices are identified.
4. Connections between computer and peripheral devices are explained.
CONTENTS:
 Main types of computers and basic features of different operating systems
 Main parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Peripheral devices
CONDITION:
The trainees/students must be provided with the following:
 Equipment and accessories
- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Self-paced/modular
 Demonstration
ASSESSMENT METHODS:
 interview
LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE ACCORDING
TO TASK REQUIREMENT
1. Requirements of task are determined.

2. Prepared and used hardware components correctly and according to task
requirement.
3. Task is planned to ensure OH & S guidelines and procedures are followed.
CONTENTS:
 Basic ergonomics of keyboard and computer use

 Standard operating procedures in entering and saving data into
the computer
 Storage media
 Ergonomic guidelines
CONDITION:

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview
LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in accordance
with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE
REQUIREMENTS
1. Entered data is processed using appropriate software commands

2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO5. MAINTAIN COMPUTER SYSTEM

1. Cleaning, minor maintenance and replacement of consumables are implemented in
accordance with standard operating procedures
2. Procedures for ensuring security of data including regular back-ups and virus checks
are implemented in accordance with standard operating procedures
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES
following health, safety and security practices. It includes
dealing with emergency situations and maintaining safe
personal standard.
NOMINAL DURATION :
LO1. Practice workplace safety, security and hygiene systems, processes and operation
LO2. Responds appropriately to faults, problems and emergency situations
LO3. Maintain safe personal presentation standards

LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS,
PROCESSES AND OPERATION
1. Correct healthy, safety and security procedures are complied in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
CONTENTS:
• Health, safety and security procedures

• Breaches procedures
CONDITIONS:
 Manuals
 Handbook safety and security
 Report (sample)
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY
SITUATIONS
1. Emergency and potential emergency are recognized and appropriate action are
taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency situation
4. Safe personal presentation standard are identified and followed
CONTENTS:
 Emergency procedure
- Personal injuries
- Fire
- Electrocution
- Natural calamity
- Criminal acts
 Safe personal presentation standard
CONDITIONS:
 Emergency procedure manuals

 Handbook safety and security
 Report
 Emergency drills – instruction/guidelines
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Observation
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
 Use of PPE
 Safe and proper posture.
CONDITIONS:
Students/trainees must be provided with the following:
 Hands-out
 Film / video clips
METHODOLOGIES:
 Lecture/ demonstration
 Film showing
ASSESSMENT METHODS:
 Hands-on
 Direct observation
 Role-playing/ simulation
 Dramatization / fire drill
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude in
providing effective customer service.
NOMINAL DURATION :
LO1. Apply effective verbal and non-verbal communication skills to respond to customer
needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle customer complaints, evaluation and recommendations

LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO
RESPOND TO CUSTOMER NEEDS
1. Standard Operating Procedures (SOP) when greeting the guest were followed
2. Information were properly disseminated
3. Use interactive communication with others
CONTENTS:
 Personality development and public relations

 Basic oral communication/ writing memos and letters
 Preparing job documentation
- Following instructions
- Filling-out forms
CONDITIONS:
Tools Equipment Materials

 Recorder  Video camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER
1. Customer needs were assessed according to relationships between food and

religion, gender, folkways, mores and life-cycle
2. Communication standards in customer service were followed
3. Identified opportunities to enhance the quality of services and products were
implemented
4. Time management
CONTENTS:
 Food and culture

 Exploration of food trends
- Past, present and future trend
 Communication standards in customer service
CONDITIONS:
Tools Equipment Materials

 Recorder  Video Camera recorder  V8 tape
 Microphone  Television  CD
 Full-body mirror  VHS/DVD Player  Make=up kit
 Company dress  References:
 Books, brochures,
manuals
METHODOLOGIES:
 Modular (self-pace learning)

 Electronic Learning
 Industry Immersion
 Demonstration
 Film-viewing
ASSESSMENT METHODS:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
LO3. Handle queries promptly and correctly in line with enterprise procedures
1. Customer needs are promptly attended in line with workplace procedures and
regulations.
2. Appropriate relation is maintained with customer to meet high quality service
delivery.
3. Enhancement of quality of service is taken whenever possible.
CONTENTS:
 Modes of greeting and farewell.

 Proper addressing of needs of persons. (by gender, age, status, physical condition)
 Style manual requirement.
 Standard letters and proformas.
CONDITIONS:
 Hands-out
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Guests are politely greeted.

2. Complaint is resolved with responsibility.
3. Nature and details of complaint are established.
4. Action is taken appropriately to resolve the complaint to meet customer satisfaction.
5. Evaluation and recommendations are acted upon with sincerity to ensure high
quality standards.
CONTENTS:
 Proper way of answering complaints in line with workplace procedures.

 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
 Hands-out
 Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
MODULES OF
INSTRUCTION
CORE COMPETENCIES
UNIT OF COMPETENCY : PREPARE ESPRESSO
MODULE TITLE : PREPARING ESPRESSO
MODULE DESCRIPTOR : This module deals with the skills and knowledge to extract
espresso coffee using a commercial espresso machine. It
applies to baristas and other service personnel who prepare
coffee in a variety of food and beverage operations. This
module does not cover general preparation of coffee using
methods of coffee extraction other than espresso machines.
NOMINAL DURATION :
LO1. Set up and prepare machine and equipment.
LO2. Dose and tamp coffee
LO3. Extract espresso

LO1. SET UP AND PREPARE MACHINE AND EQUIPMENT
1. Cups are pre-heated in accordance with enterprise standards.

2. Portafilter is wiped clean and dry before dosing.
3. Grind of coffee is checked.
4. Enough coffee is ground for the shot of espresso
5. Drip tray is cleaned and dried.
6. Rags are prepared and used properly.
CONTENTS:
 Espresso machine parts

 Coffee bar work flows
 Mise-en-place for coffee service
 Different types of coffee machines and equipment
 Coffee bar tools and supplies
CONDITIONS:
 Coffee bar or simulated area

 Different coffee machines and equipment
METHODOLOGIES:
 Lecture
 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
 Oral questioning
LO2. DOSE AND TAMP COFFEE
1. The appropriate amount of ground coffee is dosed in the portafilter.

2. Appropriate amount of pressure is applied to tamp the ground beans
3. Ground coffee is tamped evenly.
4. Portafilter sides and spouts are wiped and cleaned before inserting to the brew
head
5. Spillage and wastage of ground beans are minimized during dosing and grinding.
CONTENTS:
 Types of coffee grind

 Types of commercially viable coffee beans
 Roast levels
 Dosing and tamping procedures.
 Roast styles
 Operating coffee grinder
CONDITIONS:

METHODOLOGIES:
 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
 Evaluation of the finished product
LO3. EXTRACT ESPRESSO
1. Appropriate cups or beverage ware are selected and ensured that they are warm
before preparation.
2. Required amount of coffee is measured and placed into filter basket, tamping coffee
evenly using correct pressure.
3. Temperature and pressure of the machine are adjusted between cycles, ensuring
correct operational temperature.
4. Pouring rate is analyzed and adjusted where appropriate.
5. Quality of extraction is visually assessed.
6. Spent grounds (puck/cake) are checked to identify any required adjustments to
dosage.
7. Group head is flushed for next use.
CONTENTS:
 Types of cups and other beverage ware

 Extracting coffee
 Espresso extraction
 Parts of an espresso
 Evaluating shots
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
UNIT OF COMPETENCY : TEXTURE MILK
MODULE TITLE : TEXTURING MILK
UNIT DESCRIPTOR : This unit covers the skills and knowledge required to steam
milk which is essential in the preparation of espresso-based
beverages with milk like cappuccino and latte. It covers the
two stages of steaming milk: foaming and heating, at the
desired temperature and consistency.
NOMINAL DURATION :
LO1. Prepare milk and equipment
LO2. Foam milk
LO3. Steam milk

LO1. PREPARE MILK AND EQUIPMENT
1. Milk is chilled in accordance to appropriate temperature.

2. Adequate amount of milk is measured according to the kind of drink to be
prepared.
3. Correct (size of ) steaming pitcher is selected in accordance with enterprise
standards
4. Steaming pitcher is chilled in accordance to appropriate temperature.
5. Steam wand is flushed to remove condensed water.
6. Steam wand is wiped before steaming.
7. Rags for the steam wand are kept clean and moist
CONTENTS:
 Milk types and Chemistry of milk

 Espresso machine parts
 Milk based coffee beverages
 Milk types
 Procedures for steaming milk
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO 2. FOAM MILK
1. Steam wand is positioned at the right depth of the milk.

2. Full steam is applied when introducing air into the milk.
3. The sound of air being drawn into the milk is judged/evaluated thru the
hissing sound.
4. Milk is stretched according to the desired volume of foam.
5. Milk is converted into microfoam.
CONTENTS:
 Milk foaming procedures
 Desired volume of foam
 Desired foam consistency
 Ideal foam temperature
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO 3. STEAM MILK
1. Steam wand is angled as appropriate to create a whirlpool effect.

2. Milk is spun to achieve the desired consistency.
3. Milk is steamed at the ideal temperature for immediate consumption.
4. Steam wand is shut off some 5 degrees before the desired temperature.
5. Steam wand is flushed and wiped after steaming.
6. Big bubbles are removed by swirling and knocking the pitcher on the counter.
CONTENTS:
 Milk steaming procedures
 Ideal steaming temperature
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
MODULE TITLE : PREPARING AND SERVING COFFEE BEVERAGES
UNIT DESCRIPTOR : This unit covers the skills and knowledge required in the
preparation of standard coffee beverages, both hot and cold
using the espresso machine and the other brewing methods
like syphon, pour over and French press.
NOMINAL DURATION :
LO1. Take orders of guests
LO2. Prepare espresso-based beverages
LO3. Prepare and serve brewed coffee

LO1. TAKE ORDERS OF GUEST
1. Orders are taken and verified with guests or dining service crew.
2. Recommendations are offered to the guest on selection of coffee beverages.
3. General information about the coffee beans are provided to guests
4. Mise-en-place for coffee service is completed according to establishment’s
standards and procedures.
CONTENTS:
 Procedures in presenting the menu to guests

 Procedures in taking coffee orders
 Completeness of table set-up
 Balance and Uniformity of utensils used
 Order of the utensils
 Eye appeal
 Timeliness
 Coffee information
- Origin
- Coffee Blend
- Roast level
- Coffee grind
 Different styles of coffee drinks
CONDITIONS:

METHODOLOGIES:
 Lecture
 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO2. PREPARE ESPRESSO-BASED BEVERAGES
1. Hot and cold espresso-based beverages are prepared according to standard recipes of
the establishments.
2. Only good/perfect shots of espresso are served or used in the beverages.
3. Appropriate cups/glasses and accessories are selected according to the beverage
ordered.
4. Espresso beverages are served immediately.
CONTENTS:
 Mis-en-place
 Hot and cold espresso-based beverages
- Coffee growing countries
- Coffee varieties
 Characteristics of a Perfect shot of espresso
 Coffee cups/glasses
 Selecting the right cups
 Procedures in serving coffee
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO3. PREPARE AND SERVE BREWED COFFEE
1. Brewed coffee is prepared according to the brewing method desired by the guest.
2. Coffee is brewed according to ideal brewing time of the method
3. Coffee beans are weighed or measured according to brewing method.
4. Brewed coffee is served immediately.
CONTENTS:
 Mis-en-place
- Coffee growing countries
- Coffee varieties
 Coffee brewing methods
 Selecting the right cups
 Procedures in serving coffee
 Types of coffee beans and roast styles
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
UNIT OF COMPETENCY : PERFORM BASIC MAINTENANCE OF MACHINES AND
EQUIPMENT
MODULE TITLE : PERFORMING BASIC MAINTENANCE OF MACHINES

AND EQUIPMENT
UNIT DESCRIPTOR : This unit deals with the knowledge and skills required in the
regular maintenance of the espresso machine and other
coffee equipment including cleaning and standard operating
procedures that must be performed before and after
operating the machines and equipment.
NOMINAL DURATION :
LO1. Maintain espresso machine
LO2. Clean doser grinder
LO3. Care of small brewing devices

LO1. Maintain espresso machine
1. Back flushing of espresso is performed according to the type of machine.

2. Group head, gasket and porta filters are checked regularly.
3. Clean hot water is poured to the drip tray.
4. Steam wand is cleaned and wiped with a clean and moist rag.
5. Appropriate food grade cleaning chemical is used to back flush and descale espresso
machine
6. Porta filer and baskets are soaked in hot water to remove oils.
7. Group head and screen are brushed at the end of the day.
8. Water softener filter is checked regularly.
9. Suitable cleaning tools and materials are used to perform maintenance procedures of the
machine.
CONTENTS:
 Food grade cleaning chemical

 Cleaning tools and materials
 Parts of the machines
 Cleaning methods
 Operating procedures
 Maintenance tasks of the machine
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO2: Clean doser grinder
1. Grounds are brushed off from the bottom and exterior part of the grinder
2. Bean hopper is wiped with clean cloth or paper towel or washed in warm water
3. The doser chamber or compartment (especially the chute area) is brushed out.
4. Grinder blades are checked regularly.
CONTENTS:
 Food grade cleaning chemical

 Parts of the doser grinder
 Operating procedures
 Maintenance tasks of the grinder
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO3. Care of small brewing devices
1. Small brewers are cleaned right after use in accordance with enterprise standards.
2. Small brewers are wiped dried before storage in accordance with enterprise standards.
3. Small brewers are stored in their proper places in accordance with enterprise standards.
4. Ceramics and glass brewers are washed and soaped after use in accordance with
enterprise standards.
5. Filters of the small brewing apparatuses are checked for damages.
CONTENTS:
 Equipment damages
 Operating procedures of small brewers
 Maintenance tasks of small brewers
CONDITIONS:
 Brewers
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
UNIT OF COMPETENCY : PERFORM BASIC CASHIERING AND GENERAL
CONTROL PROCEDURES
MODULE TITLE : PERFORMING BASIC CASHIERING AND GENERAL

CONTROL PROCEDURES
UNIT DESCRIPTOR : This unit deals with the know ledge and skills required to
perform basic cashiering function as well as carry out
general control procedures including stock/inventory control.
NOMINAL DURATION :
LO1. Operate Electronic Cash register (ECR) or Point of sales system (POS)
LO2. Receive payments
LO3. Handle Change Funds and Petty Cash
LO4. Maintain par stock of items

LO1. Operate Electronic Cash register (ECR) or Point of sales system (POS)
1. ECR or POS is prepared before operation following standard procedures

2. Business transactions are entered and recorded in accordance with enterprise
standards.
3. Reports are generated at the end of the shift in accordance with enterprise standards.
4. New item data are entered into the system in accordance with enterprise standard
operating procedures.
5. Back up data base are made in accordance with enterprise standards.
CONTENTS:
 Standard POS features

 Benefits/uses of POS
 Operating ECR or POS
 Sales reports.forms
CONDITIONS:
 ECR and POS

 Report forms and order slips
 Sample enterprise procedures
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO2. Receive payments
1. Cash is received and counted in accordance with enterprise accounting procedures.

2. Change is given and counted in front of the guest in accordance with enterprise
accounting procedures.
3. Receipts/tapes are printed out and given to guest in accordance with enterprise
accounting procedures.
CONTENTS:
 Operating POS
 Monetary amounts and denominations
 Currencies
 Exchange rates
 Basic accounting procedures
CONDITIONS:
 ECR and POS

 Printer
 Play money (all currencies)
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO3. Handle Change Funds and Petty Cash
1. Cash funds are secured in accordance with enterprise standard procedures

2. Cash count reports are prepared in accordance with enterprise standard procedures.
3. Expenses are monitored and recorded in accordance with enterprise standard
procedures.
CONTENTS:
 Coffee Bar reports

 Procedures in conducting inventory
 Procedures in daily sales reporting
 Procedures in securing cash and inventory
CONDITIONS:
 Report forms
o Inventory
o Spoilage
o Void
o Sales
 Basic bar accounting forms
 Sample cases
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
LO4. Maintain par stock of items
1. Beginning and ending inventory are conducted before and after operations in accordance
with enterprise inventory procedures
2. Stocks are requested according to enterprise standard procedures
3. Issued stock items are checked against requisition documents in accordance with
enterprise procedures
4. Stock levels are monitored in accordance with par stocking procedures.
CONTENTS:
 Business Transactions
o ordering
o Receiving
o Invoicing
o Sales
 Stocking procedures
o Coffee beans
o Milk
o Sugar
o Bar supplies
o Flavored Syrups
CONDITIONS:
 Inventory reports
 Requisition forms
 Accounting forms
 Sample cases
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
CURRICULUM DESIGN
TVET QUALIFICATION : BARISTA NC II
Nominal Duration : 178 Hours
Name of Institution : Baguio City School of Arts and Trades
Duration of Training
COMPETENCIES Month 1 Month 2 Month 3
Wk 1 Wk 2 Wk 3 Wk 4 Wk 1 Wk 2 Wk 3 Wk 4 Wk 1 Wk 2 Wk 3 Wk 4
BASIC
1. Participate in workplace communication
2. Work in a team environment
3. Practice career professionalism
4. Practice occupational health and safety procedures
COMMON
1. Develop and update industry knowledge
2. Observe workplace hygiene procedures
3. Perform computer operations
4. Perform workplace and safety practices
CORE
1. Prepare espresso
2. Texture milk
3. Prepare and serve coffee beverages
4. Perform Basic Maintenance on Machines and Equipment
5. Perform Basic Cashiering and General Control Procedures
Submitted by: Attested by: Inspected by:
___________________________ ____________________________ _____________________________

Institution Representative Institutional Head RO/PO/TEP
Date: ______________________ Date: _______________________ Date: ________________________

LIST OF EQUIPMENT
PROGRAM : BARISTA NC II
NAME OF INSTITUTION : BAGUIO CITY SCHOOL OF ARTS AND TRADES
Acquisition Quantity on Quantity Percent Inspector’s Remarks

Name of Equipment Specification Difference
Year Site Required Compliance (Indicate Standard Ratios)
2 - Group (semi-automatic commercial 1 unit
OR
Single or 1-group semi-automatic
commercial type espresso machine 2 unit
Refrigerator or cooler for milk/cream 1 unit
Doser grinder (commercial type) 1 unit
Chiller/refrigerator 1 unit
French Press 2 unit
Syphon 2 unit
Pourover/V60 Hand drip 3 unit
Moka pot/stove top espresso maker 1 unit
Automatic drip coffee maker 1 unit
Table top stove; camping stove 1 unit
Commercial blender with extra pitcher 1 unit
Knock box 2 unit
Hand stopwatches 3 unit
3 in 1 Cocktail Shaker 2 unit
___________________________ ____________________________ _____________________________

Date: ______________________ Date: _______________________ Date: ________________________

LIST OF TOOLS
Acquisition Quantity on Quantity Percent Inspector’s Remarks (Indicate

Name of Tools Specification Difference
Year Site Required Compliance Standard Ratios)
Hand tampers 2 pc
Bar spoons 3 set
Tamping pads 2 set
Espresso cleaning tools (brushes) 1 set
Cleaning chemical 1set
Screw drivers 1 set
Thermometers w clip 2 pc
Shot glasses 12 pc
Demitasse cups with saucers 12 set
Cappuccino cups with saucers 12 set
Latte cups with saucers 12 set
20 oz steaming pitcher 6 unit
32 oz steaming pitcher 4 unit
10 or 12 oz steaming pitcher 2 unit
Demitasse teaspoons 1 doz
teaspoons 1 doz
Water goblets 6 pc
Collins or Pilsner 12 pc
Irish glass 6 pc
___________________________ ____________________________ _____________________________

Date: ______________________ Date: _______________________ Date: ________________________

LIST OF CONSUMABLE MATERIALS
Acquisition Quantity on Quantity Percent Inspector’s Remarks

Name of Consumable Materials Specification Difference
Year Site Required Compliance (Indicate Standard Ratios)
Coffee beans (Fresh roasted whole) 25 kilos
Fresh milk 30 cases
Liquid cream 1 case
Assorted Flavored syrups with pumps 2 bots
Assorted Fruit purees/sauces with pumps 1 jar each
stirrers 1 pck
straws 1 pck
Lint free rags (3 colors) 30 pc
Whipped cream dispenser with nozzle 2 pc
Whipped cream charger 2 box
Paper filer 1 pck
Blind filter 1 pc
Round bar trays 5 pc
Milk carafe 2 pc
Squeeze bottles 3 pc
Water pitcher 2 pc
Ice shovels 2 pc
Cooler/chest box 1 unit
All purpose tongs 2 pc
Spatula 1 pc
___________________________ ____________________________ _____________________________

Date: ______________________ Date: _______________________ Date: ________________________
LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS

NAME OF PROGRAM : BARISTA NC II
DATE OF NO. OF INSPECTOR’S

TITLE CLASSIFICATION
PUBLICATION COPIES REMARKS
Espresso Coffee Reference/Textbook 2006 1
The Book of Tee Reference/Textbook 2000 1
The Tea Companion Reference/Textbook 1997 1
Tea Basics Reference/Textbook 1999 1
Toasts for All Occasions Reference/Textbook 1998 1
Japan Street Cafe Reference/Textbook 1999 1
___________________________ ____________________________ _____________________________

Date: ______________________ Date: _______________________ Date: ________________________

LIST OF INSTITUTION’S PHYSICAL FACILITIES
FLOOR AREA INSPECTOR’S

NAME DESCRIPTION
(Sq.m.) REMARKS
1. Vicinity Map
2. School Campus Directory
3. Guard House Floor Plan
4. Tourism Building Floor Plan
4.1 FIRST FLOOR Housekeeping Laboratory 82 Sq.m.
Commercial Cooking Laboratory 118 Sq.m.
Bread and Pastry Production 63 Sq.m.
Xerox Room 2 Sq.m.
Toilet 7.5 Sq.m.
4.2 SECOND FLOOR Front Office 94 Sq.m.
Food and Beverage Services 144 Sq.m.
Bartending 54 Sq.m.
Barista Laboratory 72 Sq.m.
Toilet 36 Sq.m.
4.3 THIRD FLOOR Front Office Lecture Room 60 Sq.m.
Classroom 66 Sq.m.
Caregiving Laboratory 58 Sq.m.
Classroom 60 Sq.m
Toilet 11.5 Sq.m.
5.Building No. 01 CHS Laboratory 31.75 Sq.m.
Household Services Laboratory 31.75 Sq.m.
Toilet 6 Sq.m.
Faculty Room 63.5 Sq.m.
6. Building No.02 Supply Office 28 Sq.m.
Pantry Room for Cookery 28 Sq.m.
Housekeeping Laboratory 72.5 Sq.m.
Cookery Laboratory 56 Sq.m.
Lecture Room 56 Sq.m.
Supply Stock room 30 Sq.m.
7. Building No. 03 Learning Resource Center/Library 48 Sq.m.
E-Center 48 Sq.m.
Stock Room 10 Sq.m.
8. Building No. 04 Canteen 45.5 Sq.m.
Physical Facilities and Maintenance 45.5 Sq.m.
9. Toilet 20 Sq.m.
10. Assessment Center & Administration Bldg.
10.1 FIRST FLOOR Cashier’s Office 10 Sq.m.
FASD 17 Sq.m.
Clinic 18 Sq.m.
Registrar’s Office 24 Sq.m.
Guidance Office 6 Sq.m.
Toilet 7.5 Sq.m.
10.2 SECOND FLOOR Assessment Room 35 Sq.m.
Administrator’s Office with Toilet 28 Sq.m.
Administrative Officer’s Office 12 Sq.m.
COA Office 14 Sq.m.
Toilet 6 Sq.m.
___________________________ ____________________________ _____________________________

Date: ______________________ Date: _______________________ Date: ________________________

TEACHING STAFF
Nature of Experiences Related to Competency

Name Position Educational Attainment Industry Experience Remarks
Appt. Position Certificates
Acevedo, Glenda O. Inst. 1 Permanent MATE-TVSM, 33 Units Instructor None Cookery N2/NC3 With NTTC
BSIE TESDA-BCSAT FBS NC2/NC3
Dec. 11, 2007-present
Manila Montessori
6/2/2004-3/30/2007
PCCAST
6/13/2007-10/23/2007
Cael, Shirley A. Inst. 1 Permanent MAED Instructor none BPP NC2/NC3 With NTTC
BSHE TESDA-BCSAT Food Proc. NC2
Dec. 11, 2007-present Cookery NC2/NC3
DSWD-CAR
10/01/1993-12/31/2003
Calde, Priscilla A. Inst.1 Permanent MAED, 18 Units Instructor Front Desk Clerk Housekeeping With NTTC
Veny’s Hotel NC2/NC3
BSHRM TESDA-BCSAT 11/1/89-11/1/91 Cookery NC2/NC3
Feb 1, 2007 – present FBS NC2
Pines City Colleges Front Office Supv’r BPP NC2
6/1/1994-3/31/1996 Veny’s Hotel
12/1/91-8/31/93
Mess Hall Manager
PNP-CAR Training
School
1/1/00-6/31/04
Mongalini, Romeo A. Inst.2 Permanent MATE-TVSM, 45 Units Instructor None FOS NC2 With NTTC
BSIE TESDA-BCSAT TGS NC2
April 12, 1999 – present
SLU-Lab. High School
6/5/1986-1/13/1998
Beng. Sch. Of Tech.
6/5/98-9/30/98
Mamaril, Danilo G. Trainer JO College Undergraduate Trainer Manager Bartending NC2 With NTTC
TESDA-BCSAT 50’s Diner FBS NC2/NC3
Feb. 2003 - present 1996 – present
Beverage Manager
Premier Cruise Line
1/1/91-1995
Waiter/Bartender
Bar Captain
Manager
Hyatt Hotel
1977-1985
Bolinget, Mildred S. Instructor JO BSEd - Math Instructor
TESDA-BCSAT
June 2014-Present
SLU
June-Oct. 2013
UBHS
Jan-March 2013
Nepomuceno, Leomar S. Trainer JO BSC-Management Trainer Front Desk Agent FOS NC2 With NTTC
TESDA-BCSAT Subic Bay Yacht Club
Oct. 2012 - present 2001 – 2009
Dunkin Donuts
June-Aug. 2000
Mongalini, Chris Paul A. Instructor JO MA-GC Instructor Barista
BS Psychology TESDA-BCSAT
June 2014 - present
Lucaben, Fe M. Trainer JO College Undergraduate Trainer Housekeeping With NTTC
TESDA-BCSAT Manor Hotel
June 2009 – present June-July 2010
Jekkara Training Inst. Household
2005-2009 Hongkong
1990-2005
Singapore
1987-1989
Pasion, Marie Kristine Iris C. Inst. 1 Permanent BSEd - English Instructor None Cookery NC2/NC3 With NTTC
TESDA-BCSAT
June 2013 - present
___________________________ ____________________________ _____________________________

Date: ______________________ Date: _______________________ Date: ________________________

Competency-Based Curriculum for Barista NC II

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COMPETENCY-BASED

2.1 Competency Based Curriculum

NOMINAL DURATION : 18 Hrs. (Basic)

 can communicate both orally and in written form;

2. Observe 2.1 Follow hygiene Lecture Demonstration

4. Perform 1.1 Practice workplace Lecture Demonstration

5. Provide 1.1 Greet customers Lecture Demonstration

Texture milk 2.1 Prepare milk and Lecture/ Practical

3. Prepare and 3.1 Take orders of guests Lecture/ Written test

4. Perform Basic 4.1 Maintain espresso Lecture/ Practical

5. Perform Basic 5.1 Operate Electronic Cash Lecture/ Practical

TOOLS EQUIPMENT MATERIALS

UNIT OF COMPETENCY : LEAD WORKPLACE COMUNICATION

MODULE TITLE : LEADING WORKPLACE COMMUNICATION

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Communicate information about workplace processes.

LO2. Lead workplace discussions.

LO3. Identify and communicate issues arising in the workplace.

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

PREREQUISITE : Receive and Respond to Workplace Communication. (NC I)

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.

LO3. Participate in workplace meeting and discussion.

1. Specific relevant information is accessed from appropriate sources.

The students/ trainees must be provided with the following:

 Writing materials (pen & paper)

1. Ranges of forms relating to conditions of employment are completed accurately and

The students/trainees must be provided with the following:

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team.

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

 Standard operating procedure (SOP) of workplace

1. Appropriate forms of communication and interactions are undertaken.

The students/trainees must be provided with the following:

 Observation of work activities

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

 Personal development-social aspects: intra and interpersonal development

The students/ trainees must be provided with the following:

1. Competing demands to achieve personal, team and organizational goals and

 Organizational Key Result Areas (KRA)

The students/ trainees must be provided with the following

The students/trainees must be provided with the following

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Identity hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness