Events CBC

TESDA-OP-CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: Bartending
Nominal Duration: 108 hours
Qualification Level: NC II
Course Description: This course is designed to enhance the knowledge, skills,

behavior and motivations in accordance with industry
standards. It covers the basic, common and core competencies
required for the NCIII level in coordinating events. The
competencies for event planning include planning and
developing an event proposal, bid, concept, and program,
selecting event venue and site, and developing and updating
event industry knowledge. The competencies for onsite
management include providing onsite management services,
managing contractors for indoor events, and developing and
updating knowledge on protocol. It also includes competencies
on leading workplace communication and small teams,
controlling and ordering stock, and establishing business
relationships.
Trainee Entry Requirements: Trainees or students who wish to enter this training should
possess the following requirements:
 can communicate in basic English in both oral and writteN

form
 physically and mentally fit
 with good moral character
 can perform basic mathematical computation
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.
Course Structure
Basic Competencies
No. of Hours: (20 hrs.)
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. Lead Leading 1.1 Communicate 4 hours
workplace workplace information about
communicatio communication workplace processes.
n 1.2 Lead workplace
discussions.
1.3 Identify and
communicate issues
arising in the workplace
2. Lead small Leading Small 2.1 2.1 Provide team 4 hours
teams Teams leadership.
2.2 Assign responsibilities
among members.
2.3 Set performance
expectation for team
member
2.4 Supervise team
performance
3. Develop and Developing 3.1 Identify relevant 5 hours
Practice and Practicing information in planning
Negotiation Skills Negotiation negotiations
Skill 3.2 Participate in
negotiations
3.3 Document areas for
agreement
4. Solve Solving 4.1 Explain the analytical 5 hours
workplace workplace techniques.
problems problems 4.2 Identify the problem.
related to related to work 4.3 Determine the possible
work activities activities cause/s of the problem.
5. Use Using 5.1 Identify mathematical
mathematical Mathematical tools and techniques to
concepts and Concepts and solve problem
techniques Techniques 5.2 Apply mathematical
procedures/solution
5.3 Analyze results
6. Use relevant Using relevant 6.1 Study/select appropriate
technologies Technologies technology
6.2 Apply relevant
technology
6.3 Maintain/enhance
relevant technology
Common Competencies
No. of Hours: (18 hrs.)
Unit of Competency Module Title Learning Outcomes Nominal
Duration
1. Roster staff Rostering 1.1 Develop and 3 hours
Staff implement staff rosters
1.2 Maintain staff records
2. Control and Controlling 2.1 Maintain stock levels and 3 hours
order stock and Ordering records
Stock 2.2 Process stock orders
2.3 Manage stock losses
2.4 Follow-up orders
2.5 Organize and administer
stocks
3. Train small Training Small 3.1 Prepare for training 4 hours
groups Groups 3.2 Deliver training
3.3 Provide opportunities for
practices
3.4 Review training
4. Establish and Establishing 4.1 Establish and conduct 4 hours
conduct and business relationships
business Conducting 4.2 Conduct negotiations
relationships business 4.3 Make formal business
relationships agreements
4.4 Foster and maintain
business relationships
Core Competencies
No. of Hours:(290 hrs.)
EVENT PLANNING SERVICES
Duration
1. Plan and develop Planning and 1.1 Interpret event brief 36 hours
event proposal or Developing 1.2 Develop proposal and
bid event bid details
proposal or 1.3 Develop bid materials
bid 1.4 Submit or present the bid
or proposal on time
2. Develop an event Developing 2.1 Identify overall event 108 hours
concept an Event objectives and scope
Concept 2.2 Establish event concept
theme and format
3. Develop event Developing 3.1 Identify conference 56 hours

program event objectives
program 3.2 Design event program
3.3 Finalize program details
4. Select event Selecting 4.1 Analyze venue or site 90 hours
venue and site event venue requirements
and site 4.2 Source event venues or
sites
4.3 Confirm venue or site
arrangements
5. Develop and Developing 5.1 Source and apply
update event and Updating information on the
industry event industry structure and operation
knowledge knowledge of the event industry
5.2 Source and apply
information on ethical
and legal issues for the
event industry
5.3 Source and apply
information on event
industry technology
5.4 Update event industry
knowledge
Core Competencies
No. of Hours:(290 hrs.)
ON-SITE EVENT MANAGEMENT SERVICES
Duration
1. Provide on-site Providing on- 1.1 Prepare for on-site 36 hours
event site event management
management management 1.2 Oversee meeting/event
services services set up
1.3 Monitor meeting/event
operation
1.4 Oversee meeting/event
breakdown
2. Manage Managing 2.1 Identify event 108 hours
contractors for contractors operational requirements
indoor events for indoor 2.2 Source contractors
events 2.3 Monitor contractors
3. Develop and Developing 3.1 Seek information on 56 hours
update knowledge and updating appropriate protocol
on protocol knowledge on 3.2 Integrate appropriate
protocol protocol procedures into
work activities
3.3 Update knowledge on
protocol
Elective Competencies (if any)

No. of Hours:
Unit of Competency Module Title Learning Nominal
Outcomes Duration
N/A N/A N/A N/A
N/A N/A N/A N/A
N/A N/A N/A N/A
Assessment Methods:
1. Competency in this unit must be assessed through
2. Direct Observation
3. Interview
4. Direct observations of work activities of the individual member in relation to
the work activities of the group
5. Observation of simulation and/or role play involving the participation of
individual member to the attainment of organizational goal
6. Case studies and scenarios as a basis for discussion of issues and
strategies in teamwork
7. Observation/demonstration and questioning
8. Portfolio assessment
9. Oral and written questioning
10. Third party report
11. Case studies on solving problems in the workplace
12. Demonstration
13. Interview
14. Actual demonstration
15. Authenticated portfolio (related certificates of training/seminar)
16. Evaluation of the staffing costs and service levels at an event for which the
candidate has prepared rosters
17. Oral or written questions to assess knowledge of specific factors which affect
the design of rosters
18. Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate
19. Review of activities undertaken by the candidate to monitor stock for a given
period of time for a specific outlet
20. Written or oral questions to test knowledge of reasons for procedures
21. Review of workplace reports and records related to stock control, prepared by
the candidate
22. Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate
23. Direct observation of performance in the conduct of the training
24. Evaluation of the training plans and documents prepared by the candidate
25. Oral or written questions to assess knowledge in training needs analysis
26. Evaluation of negotiation and business relationships or agreements conducted
or made by the candidate
27. Evaluation of reports prepared by the candidate detailing how the negotiation
aspects of a project were managed.
28. Case studies to assess application of knowledge to business situations
29. Review of portfolios of evidence of on-the-job performance by the candidate
30. Third-party workplace reports of on-the-job performance by the candidate
31. Evaluation of concept through a review of candidate’s output/s.
32. Oral questions to assess knowledge of the range of key market factors and
management issues to be considered in the concept development phase.
33. Review of portfolios of evidence and third-party workplace reports of on-the-
job performance by the candidate.
34. Oral questioning to assess knowledge of programming for different types of
conferences and/or events.
35. Review of portfolios of evidence of on-the-job performance by the candidate.
36. Third-party workplace reports of on-the-job performance by the candidate.
Course Delivery:
 Group discussion
 Role play
 Brainstorming
 Lecture
 Demonstration
 Self-paced (modular)
 Direct observation
 Simulation/role playing
 Case studies
 Discussion
 Hands-on
 Video viewing
 Practical exercises

Resources:
(List of recommended tools, equipment and materials for the training of

25 trainees for EVENTS MANAGEMENT SERVICES NC III.)
TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
5 units Computer with 1 set Telephone Directory
internet connection
1 unit LCD projector
2 units Two-way radio
2 units Mobile phone
1 unit Telephone
1 unit Fax machine
1 unit Digital camera
1 unit Video camera
1 unit Microphone
1 unit Sound system
1 unit Megaphone
5 sets First aid kit
*NOTE: Implementation of the training program can be facilitated through a Memorandum
of Agreement between the training provider and industry partner/s regarding the
use of facilities. This is in response to the high cost of facilities and equipment.
Airconditioned vehicles can be hired on a per trip basis subject to requirement.
Training Facilities:
Based on a class intake of 25 students/trainees.
Space Requirement Size in Meters Area in Sq. Meters Total Area in Sq.
Meters
Student/Trainee Working
Space 1 x 1 m. 1 sq. m. 25 sq. m
Lecture/Demo Room 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource Center
3 x 5 m. 15 sq. m. 15 sq. m.
Facilities/Equipment/
Circulation Area 24 sq. m.
Total workshop area: 104 sq. m.

Qualification of
Instructors/Trainers:
 Must have completed a Trainer’s Training Methodology Course
(TM III) or its equivalent
 Must be physically and mentally fit
 Must have at least 3-5 years job/industry experience
 Must be a holder of Events Management Services NC Level III Certificate or
equivalent qualification
 Must be of good moral character
 With pleasing personality
 Must have attended relevant training and seminars
B. Modules of Instruction
Basic Competencies
Unit of Competency: LEAD WORKPLACE COMMUNICATION
Modules Title: Leading workplace communication
Module Descriptor: This module covers the knowledge, skills and attitudes
required to lead in the dissemination and discussion of ideas,
information and issues in the workplace.
Nominal Duration:
Summary of Learning Outcomes:

LO1. Communicate information about workplace processes
LO2. Lead workplace discussions
LO3. Identify and communicate in the workplace
Details of Learning Outcomes:
LO1 Communicate information about workplace processes
Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
 Appropriate 1. Organization The following  Group Competency
communication requirements resources discussion may be
method is for written and MUST be  Role Play assessed
selected electronic provided:  Brainstormin through:
 Multiple operations communicatio  Variety of g  Competency
involving several n methods Information in this unit
topics areas are 2. Effective  Communic must be
communicated verbal ation tools assessed
accordingly communicatio  Simulated through
 Questions are n methods workplace  Direct
used to gain extra 3. Organize Observation
information information  Interview
 Correct sources of 4. Understand
information are and convey
identified intended
 Information is meaning
selected and 5. Participate in
organized correctly variety of
 Verbal and written workplace
reporting is discussions
undertaken when 6. Comply with
required organization
requirements
 Communication
for the use of
skills are
written and
maintained in all
electronic
situations
communicatio
n methods
LO2. Lead workplace discussions

Criteria s Methods
 Response to 1. Organization The following  Group Competency
workplace issues requirements resources discussion may be
are sought for written and MUST be  Role Play assessed
 Response to electronic provided:  Brainstormin through:
workplace issues communicatio  Variety of g  Competency
are provided n methods Information in this unit
immediately 2. Effective  Communic must be
 Constructive verbal ation tools assessed
contributions are communicatio  Simulated through
made to workplace n methods workplace  Direct
discussions on 3. Organize Observation
such issues as information  Interview
production, quality 4. Understand
and safety and convey
 Goals/objectives intended
and action plan meaning
undertaken in the 5. Participate in
workplace are variety of
communicated workplace
discussions
6. Comply with
organization
requirements
for the use of
written and
electronic
communicatio
n methods
LO3. Complete relevant work related documents

Criteria s Methods
 Issues and 1. Organization The following  Group Competency
problems are requirements resources discussion may be
identified as they for written and MUST be  Role Play assessed
arise electronic provided:  Brainstormin through:
 Information communicatio  Variety of g  Competency
regarding n methods Information in this unit
problems and 2. Effective  Communic must be
issues are verbal ation tools assessed
organized communicatio  Simulated through
coherently to n methods workplace  Direct
ensure clear and 3. Organize Observation
effective information  Interview
communication 4. Understand
 Dialogue is and convey
initiated with intended
appropriate meaning
personnel 5. Participate in
 Communication variety of
problems and workplace
issues are raised discussions
as they arise 6. Comply with
organization
requirements
for the use of
written and
electronic
communicatio
n methods
Basic Competency
Unit of Competency: Lead small teams
Modules Title: Leading small teams
required to lead small teams including setting and maintaining
team and individual performance standards.
Nominal Duration:
LO1. Provide team leadership

LO2. Assign responsibilities
LO3. Set performance expectations for team members
LO4. Supervise team performance
LO1 Provide team leadership
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Work requirements 1. Company The following  Lecture Competency
are identified and policies and resources  Demonstration may be
presented to team procedures MUST be  Self-paced assessed
members 2. Relevant legal provided: (modular) Individually:
 Reasons for requirements  Access to •Direct
instructions and 3. How relevant observations of
requirements are performance workplace work activities
communicated to expectations or of the
team members are set appropriatel individual
 Team members’ 4. Methods of y simulated member in
queries and Monitoring environment relation to the
concerns are Performance where work activities
recognized, 5. Client assessment of the group
discussed and expectations can take •Observation of
dealt with 6. Team place simulation
member’s  Materials and/or role play
duties and relevant to involving the
responsibilities the participation of
7. Communicatio proposed individual
n skills activity or member to the
required for tasks attainment of
leading teams organizational
8. Informal goal
performance •Case studies
counseling and scenarios
skills as a basis for
9. Team building discussion of
skills issues and
10. Negotiating strategies in
skills teamwork
LO2 Assign responsibilities

Criteria Methods
 Duties, and 1. Company The following  Lecture Competency
responsibilities policies and resources  Demonstration may be
are allocated procedures MUST be  Self-paced assessed
having regard to 2. Relevant legal provided: (modular) Individually:
the skills, requirements  Access to •Direct
knowledge and 3. How relevant observations of
aptitude required performance workplace work activities
to properly expectations or of the
undertake the are set appropriatel individual
assigned task 4. Methods of y simulated member in
and according to Monitoring environment relation to the
company policy Performance where work activities
 Duties are 5. Client assessment of the group
allocated having expectations can take •Observation of
regard to 6. Team place simulation
individual member’s  Materials and/or role play
preference, duties and relevant to involving the
domestic and responsibilities the participation of
personal 7. Communication proposed individual
considerations, skills required activity or member to the
whenever for leading tasks attainment of
possible teams organizational
8. Informal goal
skills issues and
skills teamwork
LO3 Set performance expectations for team members

Criteria Methods
 Performance 1. Company The following  Lecture Competency
expectations are policies and resources  Demonstration may be
established based procedures MUST be  Self-paced assessed
on client needs 2. Relevant legal provided: (modular) Individually:
and according to requirements  Access to •Direct
assignment 3. How relevant observations of
requirements performance workplace work activities
 Performance expectations or of the
expectations are are set appropriatel individual
based on 4. Methods of y simulated member in
individual team Monitoring environment relation to the
members duties Performance where work activities
and area of 5. Client assessment of the group
responsibility expectations can take •Observation of
 Performance 6. Team place simulation
expectations are member’s  Materials and/or role play
discussed and duties and relevant to involving the
disseminated to responsibilities the participation of
individual team 7. Communication proposed individual
members skills required activity or member to the
for leading tasks attainment of
teams organizational
8. Informal goal
skills issues and
skills teamwork
LO4 Supervise team performance

Criteria Methods
 Monitoring of 1. Company The following  Lecture Competency
performance takes policies and resources  Demonstration may be
place against procedures MUST be  Self-paced assessed
defined 2. Relevant legal provided: (modular) Individually:
performance requirements  Access to •Direct
criteria and/or 3. How relevant observations of
assignment performance workplace or work activities
instructions and expectations appropriately of the
corrective action are set simulated individual
taken if required 4. Methods of environment member in
 Team members Monitoring where relation to the
are provided with Performance assessment work activities
feedback, positive 5. Client can take of the group
support and advice expectations place •Observation of
on strategies to 6. Team  Materials simulation
overcome any member’s relevant to and/or role play
deficiencies duties and the proposed involving the
 Performance responsibilitie activity or participation of
issues which s tasks individual
cannot be rectified 7. Communication member to the
or addressed skills required attainment of
within the team are for leading organizational
referenced to teams goal
appropriate 8. Informal •Case studies
personnel performance and scenarios
according to counseling as a basis for
employer policy skills discussion of
 Team members 9. Team building issues and
are kept informed skills strategies in
of any changes in 10. Negotiating teamwork
the priority skills
allocated to
assignments or
tasks which might
impact on
client/customer
needs and
satisfaction
 Team operations
are monitored to
ensure that
employer/client
needs and
requirements are
met
 Follow-up
communication is
provided on all
issues affecting
the team
 All relevant
documentation is
completed in
accordance with
company
procedures
Basic Competency
Unit of Competency: Develop and practice negotiation skills
Modules Title: Developing and practicing negotiation skills
Module Descriptor: This module covers the skills, knowledge and attitudes
required to collect information in order to negotiate to a desired
outcome and participate in the negotiation.
Nominal Duration:
LO1. Plan negotiations

LO2. Participate in negotiations
LO1 Plan negotiations

Criteria s Methods
 Information on 1. Codes of The following  Direct Competency
preparing for practice and resources observation may be
negotiation is guidelines for MUST be  Simulation/rol assessed
identified and included the organization provided: e playing through:
2. Organizations  Room with  Case studies  Observation/
in the plan
policy and facilities demonstratio
 Information on active procedures for necessary
listening is identified n and
negotiations for the questioning
and included in the 3. Decision negotiation
plan making and  Portfolio
process
 Information on conflict  Human assessment
different questioning resolution resources  Oral and
techniques is strategies (negotiator written
identified and included procedures s) questioning
4. Problem solving
in the plan
strategies on  Third party
 Information is checked how to deal with report
to ensure it is correct unexpected
and up-to- date questions and
attitudes during
negotiation
5. Flexibility
6. Empathy
7. Interpersonal
skills to develop
rapport with
other parties
8. Communication
skills (verbal
and listening)
9. Observation
skills
10. Negotiatio
n skills
LO2 Participate in negotiations

Criteria s Methods
1. Codes of The following  Direct Competency
 Criteria for successful
practice and resources observation may be
outcome are agreed upon
guidelines for MUST be  Simulation/rol assessed
by all parties
the organization provided: e playing through:
 Desired outcome of all 2. Organizations  Room with  Case studies  Observation/
parties are considered policy and facilities demonstratio
 Appropriate language procedures for necessary
is used throughout the n and
negotiations for the questioning
negotiation 3. Decision negotiation
 Variety of questioning making and  Portfolio
process
techniques are used conflict  Human
assessment
 Issues and processes resolution resources  Oral and
are documented and strategies (negotiator written
agreed upon by all procedures s) questioning
parties 4. Problem solving  Third party
 Possible solutions are strategies on report
discussed and their how to deal with
viability assessed unexpected
 Areas for agreement questions and
are confirmed and attitudes during
recorded negotiation
 Follow-up action is 5. Flexibility
agreed upon by all 6. Empathy
parties 7. Interpersonal
skills to develop
rapport with
other parties
8. Communication
skills (verbal
and listening)
9. Observation
skills
10. Negotiatio
n skills
Basic Competency
Unit of Competency: Solve problems related to work activities
Modules Title: Solving problems related to work activities
Module Descriptor: This module competencies covers the knowledge, skills and
attitudes required to solve problems in the workplace including
the application of problem solving techniques and to determine
and resolve the root cause of problems.
Nominal Duration:

LO1.Identify the problem
LO2. Determine fundamental causes of the problem
LO3. Determine corrective action
LO4. Provide recommendation/s to manager
LO1 Identify the problem

Criteria Methods
• Variances are 1. Competence The following  Direct Competency
includes a resources observation may be
identified from thorough MUST be assessed
 Simulation/
normal operating knowledge and provided: through:
role playing
understanding of  Assessmen  Case
parameters; and the process,
 Case studies
t will studies on
product quality normal operating require
parameters, and
solving
• Extent, cause access to problems in
product quality to an
and nature are of recognize non- the
operating workplace
the problem are standard situations
plant over
2. Competence to  Observation
defined through include the ability an
extended The unit will be
observation, to apply and
period of assessed in a
explain, sufficient
investigation and time, or a holistic manner
for the
analytical suitable as is practical
identification of
and may be
techniques fundamental method of
integrated with
• Problems are cause, determining gathering the assessment
clearly stated and the corrective evidence of of other relevant
specified action and operating units of
provision of ability over competency.
recommendations
a range of Assessment will
a) Relevant
equipment and situations. occur over a
A bank of range of
operational
processes scenarios / situations,
b) Enterprise goals, case which will
targets and studies / include
measures what ifs will disruptions to
c) Enterprise quality, normal, smooth
be required
OHS and operation.
environmental
as well as Simulation may
requirement bank of be required to
d) Principles of questions allow for timely
decision making which will assessment of
strategies and be used to parts of this unit
techniques probe the of competency.
e) Enterprise reason Simulation
information behind the should be
systems and data observable based on the
collation action. actual
f) Industry codes and workplace and
standards will include walk
3. Using range of through of the
formal problem relevant
solving techniques competency
4. Identifying and components.
clarifying the
nature of the
problem
5. Devising the best
solution
6. Evaluating the
solution
7. Implementation of
a developed plan
to rectify the
problem
LO2 Determine fundamental causes of the problem

Criteria Methods
 Possible causes 1. Competence The following Direct Competency
are identified includes a resources observation may be
based on thorough MUST be  Simulation/ assessed
experience and knowledge and provided: through:
role playing
the use of understanding of  Assessmen
problem solving the process,
 Case studies  Case
t will studies on
tools / analytical normal operating require
techniques. parameters, and
solving
access to problems in
 Possible cause product quality to an
statements are recognize non- the
operating workplace
developed based standard situations
plant over
on findings 2. Competence to  Observation
 Fundamental include the ability an
extended The unit will be
causes are to apply and
period of assessed in a
identified per explain, sufficient
time, or a holistic manner
results of for the
suitable as is practical
investigation identification of
and may be
conducted fundamental method of integrated with
cause, determining gathering the assessment
the corrective evidence of of other relevant
action and operating units of
provision of competency.
ability over
recommendations Assessment will
a) Relevant
a range of occur over a
equipment and situations. range of
operational A bank of situations,
processes scenarios / which will
b) Enterprise goals, case include
targets and studies / disruptions to
measures what ifs will normal, smooth
c) Enterprise quality, be required operation.
OHS and as well as Simulation may
environmental bank of be required to
requirement allow for timely
questions
d) Principles of assessment of
decision making
which will parts of this unit
strategies and be used to of competency.
techniques probe the Simulation
e) Enterprise reason should be
information behind the based on the
systems and data observable actual
collation action. workplace and
f) Industry codes and will include walk
standards through of the
3. Using range of relevant
formal problem competency
solving techniques components.
4. Identifying and
clarifying the
nature of the
problem
solution
6. Evaluating the
solution
a developed plan
to rectify the
problem
LO3 Determine corrective action

Criteria Methods
 All possible 1. Competence  Direct
The following Competency
includes a resources observation may be
options are MUST be assessed
thorough  Simulation/
considered for knowledge and provided: through:
resolution of role playing
understanding of  Assessmen
the problem the process,
t will studies on
 Strengths and normal operating require
parameters, and
solving
weaknesses of access to problems in
product quality to an the
possible
recognize non- operating
options are workplace
standard situations plant over
considered 2. Competence to  Observation
an
 Corrective include the ability extended The unit will be
actions are to apply and assessed in a
period of
determined to explain, sufficient holistic manner
for the
time, or a
resolve the suitable as is practical
problem and identification of and may be
fundamental method of
possible future integrated with
causes the corrective evidence of of other relevant
 Action plans action and operating units of
are developed provision of ability over competency.
identifying recommendations a range of Assessment will
measurable a) Relevant situations. occur over a
objectives, equipment and A bank of range of
resource needs operational situations,
scenarios /
and timelines in processes which will
b) Enterprise goals,
case
accordance studies / include
with safety and targets and disruptions to
measures what ifs will
operating normal, smooth
procedures OHS and as well as Simulation may
requirement questions allow for timely
d) Principles of which will assessment of
decision making be used to parts of this unit
strategies and probe the of competency.
techniques Simulation
reason
e) Enterprise should be
information
behind the
observable based on the
systems and data actual
collation action.
workplace and
f) Industry codes and will include walk
standards through of the
3. Using range of relevant
formal problem competency
solving techniques components.
4. Identifying and
clarifying the
nature of the
problem
solution
6. Evaluating the
solution
a developed plan
to rectify the
problem
LO4 Maintain OHS awareness

Criteria Methods
 Report on 1. Competence The following  Direct Competency
recommendati includes a resources observation may be
ons are thorough MUST be  Simulation/ assessed
prepared knowledge and provided: through:
role playing
understanding of  Assessmen
 Recommendat
the process,
ions are t will studies on
normal operating require
presented to parameters, and
solving
appropriate access to problems in
product quality to an
personnel. recognize non- the
operating workplace
 Recommendat standard situations
plant over
ions are 2. Competence to  Observation
include the ability an
followed-up, if The unit will be
to apply and extended
required assessed in a
explain, sufficient period of
time, or a holistic manner
for the
suitable as is practical
identification of
and may be
fundamental method of
integrated with
the corrective evidence of of other relevant
action and operating units of
provision of ability over competency.
recommendations
a range of Assessment will
a) Relevant
equipment and situations. occur over a
A bank of range of
operational
scenarios / situations,
processes
case which will
b) Enterprise goals,
studies / include
targets and
disruptions to
measures what ifs will
normal, smooth
OHS and as well as Simulation may
requirement questions allow for timely
d) Principles of
which will assessment of
decision making
strategies and be used to parts of this unit
probe the of competency.
techniques
reason Simulation
e) Enterprise
behind the should be
information
observable based on the
systems and data
actual
collation action.
workplace and
f) Industry codes and
will include walk
standards
through of the
3. Using range of
relevant
formal problem
competency
solving techniques
components.
4. Identifying and
clarifying the
nature of the
problem
solution
6. Evaluating the
solution
a developed plan
to rectify the
problem
Basic Competency
Unit of Competency: Use mathematical concepts and techniques
Modules Title: Using mathematical concepts and techniques
required in the application of mathematical concepts and
techniques.
Nominal Duration:

LO1. Identify mathematical tools and techniques to solve problem
LO2. Apply mathematical procedure/solution
LO3. Analyze results
LO1 Identify mathematical tools and techniques to solve problem

Criteria Methods
 Problem areas 1. Fundamental The following  Direct Competency
are identified operation resources observation may be
based on given (addition, MUST be  Simulation/ assessed
condition subtraction, provided: through:
role playing
 Mathematical division,  Calculator  Authenticate
 Case studies
techniques are multiplication)  Basic d portfolio
selected based measuring  Written Test
2. Measurement
on the given tools  Interview/Or
problem system
3. Precision and  Case al
accuracy Problems Questioning
4. Basic measuring  Demonstrati
tools/devices on
5. Applying
mathematical
computations
6. Using calculator
7. Using different
measuring tools

Criteria Methods
 Mathematical 1. Fundamental The following  Direct Competency
techniques are operation resources observation may be
applied based on (addition, MUST be  Simulation/ assessed
the problem subtraction, provided: through:
role playing
identified division,  Calculator  Authenticate
 Case studies
 Mathematical multiplication)  Basic d portfolio
computations are measuring  Written Test
2. Measurement
performed to the tools  Interview/Or
level of accuracy system
required for the
problem accuracy Problems Questioning
 Results of 4. Basic measuring  Demonstrati
mathematical tools/devices on
computation is 5. Applying
determined and mathematical
verified based on computations
job requirements
6. Using calculator
7. Using different
measuring tools

Criteria Methods
 Mathematical 1. Fundamental The following  Direct Competency
techniques are operation resources observation may be
applied based on (addition, MUST be  Simulation/ assessed
the problem subtraction, provided: through:
role playing
identified division,  Calculator  Authenticate
 Case studies
 Mathematical multiplication)  Basic d portfolio
computations are measuring  Written Test
2. Measurement
performed to the tools  Interview/Or
level of accuracy system
required for the
problem accuracy Problems Questioning
 Results of 4. Basic measuring  Demonstrati
mathematical tools/devices on
computation is 5. Applying
determined and mathematical
verified based on computations
job requirements 6. Using calculator
7. Using different
measuring tools
Basic Competency
Unit of Competency: Use relevant technologies
Modules Title: Using relevant technologies
Module Descriptor: This module covers knowledge, skills, and attitude required in
selecting, sourcing and applying appropriate and affordable
technologies in the workplace.
Nominal Duration:

LO1. Study/select appropriate technology
LO2. Apply relevant technology
LO3. Maintain/enhance relevant technology

Criteria Methods
 Usage of 1. Awareness on The following  Direct Competency
different technology and its resources observation may be
technologies is function MUST be  Simulation/ assessed
determined 2. Repair and provided: role playing through:
based on job maintenance  Relevant  Case studies  Interview
requirements procedure technolog  Actual
 Appropriate 3. Operating y demonstratio
technology is instructions n
 Interview
selected as per 4. Applicable software  Authenticate
5. Communication and
work d portfolio
specification techniques demonstr
(related
6. Health and safety ation certificates of
procedure questionn training/semi
7. Company policy in aires nar)
relation to relevant  Assessm
technology ent
8. Different packages
management
concepts
9. Technology
adaptability
10. Relevant
technology
application/
implementation
11. Basic
communication
skills
12. Software
applications skills
13. Basic
troubleshooting
skills
LO2 Apply relevant technology

Criteria Methods
 Relevant 1. Awareness on The following  Direct Competency
technology is technology and its resources observation may be
effectively used function MUST be  Simulation/ assessed
in carrying out 2. Repair and provided: through:
role playing
function maintenance  Relevant  Interview
procedure  Case studies
 Applicable technolog  Actual
software and 3. Operating y demonstratio
hardware are instructions n
 Interview
used as per task 4. Applicable software  Authenticate
requirement d portfolio
techniques demonstr
 Management (related
concepts are 6. Health and safety ation certificates of
observed and procedure questionn training/semi
practiced as per 7. Company policy in aires nar)
established relation to relevant  Assessm
industry technology ent
practices 8. Different packages
management
concepts
9. Technology
adaptability
10. Relevant
technology
application/
implementation
11. Basic
communication
skills
12. Software
applications skills
13. Basic
troubleshooting
skills
LO3 Maintain/enhance relevant technology

Criteria Methods
 Maintenance of 1. Awareness on The following  Direct Competency
technology is technology and its resources observation may be
applied in function MUST be  Simulation/ assessed
accordance with 2. Repair and provided: through:
role playing
the industry maintenance  Relevant  Interview
procedure  Case studies
standard technolog  Actual
operating 3. Operating y demonstratio
procedure, instructions n
 Interview
manufacturer’ 4. Applicable software  Authenticate
s operating d portfolio
guidelines and techniques demonstr
(related
occupational 6. Health and safety ation certificates of
health and procedure questionn training/semi
safety 7. Company policy in aires nar)
procedure to relation to relevant  Assessm
ensure its technology ent
operative ability 8. Different packages
 Updating of management
technology is concepts
maintained 9. Technology
through adaptability
continuing 10. Relevant
education or technology
training in application/
accordance with implementation
job requirement 11. Basic
 Technology communication
failure/ defect is skills
immediately 12. Software
reported to the applications skills
concern/respon 13. Basic
sible person or troubleshooting
section for skills
appropriate
action
Common Competencies
Unit of Competency: Roster Staff
Modules Title: Roistering staff
Module Descriptor: This module covers the knowledge, skills, behavior and
motivations required to develop staff rosters. This role
may be carried out by operational supervisors and
managers.
Nominal Duration:

LO1. Develop and implement staff rosters
LO2. Maintain staff records
LO1 Develop and implement staff rosters

Criteria Methods
 Staff rosters are 1. The role of The following Competency
developed in staff rosters resources may be
accordance with and their MUST be assessed
company importance in provided: through:
agreements and controlling  Project or  Evaluation
wage budgets. staff costs work of the
 Operational 2. Factors to be activities staffing
efficiency and considered which allow costs and
customer service when the candidate service
levels are developing to prepare levels at an
maximized while rosters rosters for a event for
wage costs are 3. Formats for workplace which the
minimized in the and to candidate
roster presentation evaluate their has
development of staff cost prepared
 Duties are rosters and efficiency rosters
combined where details to be and  Oral or
appropriate to included operational written
ensure effective 4. Knowledge effectiveness questions
use of staff on area of against to assess
 The available operation for nominated knowledge
skills base is which roster standards of specific
utilized is being  Preparation factors
appropriately to developed. of more than which affect
roster the most 5. Organizing one roster to the design
effective mix of information meet the of rosters
staff and to meet 6. Preparing staffing  Review of
different staff rosters requirements portfolios of
operational of more than evidence
requirements. one and third
 Rosters are operational party
presented in situation workplace
required formats reports of
to ensure clarity on-the-job
of information in performanc
accordance with e by the
company candidate
standards
 Rosters are
communicated to
appropriate
colleagues within
designated
timelines
LO2. Maintain staff records

Criteria Methods
 Time sheets and 1. The role of The Competency
other staff rosters following may be
documentation are and their resources assessed
completed importance in MUST be through:
accurately and controlling provided:  Evaluation
within designated staff costs  Project or of the
timelines 2. Factors to be work staffing
 Staff records are considered activities costs and
updated accurately when which service
and maintained or developing allow the levels at an
stored in rosters candidate event for
accordance with 3. Formats for to which the
establishment the prepare candidate
procedures. presentation rosters has
of staff for a prepared
rosters and workplac rosters
details to be e and to  Oral or
included evaluate written
4. Knowledge their cost questions
on area of efficiency to assess
operation for and knowledge
which roster operation of specific
is being al factors
developed. effectiven which affect
5. Organizing ess the design
information against of rosters
6. Preparing nominate  Review of
staff rosters d portfolios of
standards evidence
 Preparati and third
on of party
more workplace
than one reports of
roster to on-the-job
meet the performanc
staffing e by the
requirem candidate
ents of
more
than one
operation
al
situation
Common Competency
Unit of Competency: Control and order stock
Modules Title: Working in team environment
Module Descriptor: This module covers the knowledge, skills, behavior and
motivations required to control and order stock in a
range of hospitality establishments. This role is
generally carried out by supervisors and team leaders.
Nominal Duration:
LO1. Maintain stock levels and records

LO2. Process stock orders
LO3. Minimize stock losses
LO4. Follow-up orders
LO5. Organize and administer stocks
LO1 Maintain stock levels and records

Criteria Methods
 Stock levels are 1. Stock level The Competency
monitored and maintenance following may be
maintained techniques as resources assessed
according to appropriate to MUST be Through:
company the industry provided:  Review of
requirements. sector  Project or activities
 Stock security is 2. Typical work undertaken
monitored and stocktaking activities by the
systems are procedures as that allow candidate
adjusted as appropriate to the to
required. the industry candidate monitor
 Stock reorder sector to stock for a
cycles are 3. Stock demonstr given
monitored and recording ate stock period of
adjusted as systems control time for a
required. 4. Stock security and specific
 Colleagues are systems monitorin outlet
informed of their 5. Types of stock g over a  Written or
individual control period of oral
responsibilities in documentatio time questions
regard to the n and systems  Use of to test
reordering of that may be real stock knowledge
stock. applied in the items of reasons
 Records of stock hospitality  Use of for
storage and industry industry- procedures
movement are 6. Reasons for current  Review of
maintained in stock loss and stock workplace
accordance with damage control reports and
company 7. Collect, technolog records
procedures. organize and y or related to
 Stock performance analyze document stock
is monitored and information ation control,
fast/slow selling 8. Plan and  Involvem prepared
items are identified organize ent of by the
and reported in activities internal/ candidate
accordance with 9. Application of external  Review of
company underpinning suppliers portfolios of
procedures. knowledge evidence
and third
party
workplace
reports of
on-the-job
performanc
e by the
candidate
LO2 Process stock orders

Criteria Methods
 Orders for stock 1. Stock level The Competency
are processed maintenance following may be
accurately and in techniques as resources assessed
accordance with appropriate to MUST be Through:
procedures. sector  Project or activities
 Stock levels are 2. Typical work undertaken
maintained and stocktaking activities by the
recorded ensuring procedures as that allow candidate
information is appropriate to the to
complete, correct the industry candidate monitor
and current. sector to stock for a
 Incoming stock is 3. Stock demonstr given
checked against recording ate stock period of
purchase and systems control time for a
supply agreements 4. Stock security and specific
and all necessary systems monitorin outlet
details are 5. Types of stock g over a  Written or
recorded. control period of oral
documentatio time questions
n and systems  Use of to test
that may be real stock knowledge
applied in the items of reasons
hospitality  Use of for
industry industry- procedures
6. Reasons for current  Review of
stock loss and stock workplace
damage control reports and
7. Collect, technolog records
organize and y or related to
analyze document stock
information ation control,
8. Plan and  Involvem prepared
organize ent of by the
activities internal/ candidate
9. Application of external  Review of
underpinning suppliers portfolios of
knowledge evidence
and third
party
workplace
reports of
on-the-job
performanc
e by the
candidate
LO3 Work as a team member

Criteria Methods
 Stock losses are 1. Stock level The Competency
identified and maintenance following may be
recorded techniques as resources assessed
according to appropriate to MUST be Through:
procedures. sector  Project or activities
 Losses are 2. Typical work undertaken
reported in stocktaking activities by the
accordance with procedures as that allow candidate
company appropriate to the to
procedures. the industry candidate monitor
 Avoidable losses sector to stock for a
are identified and 3. Stock demonstr given
reasons behind recording ate stock period of
these losses are systems control time for a
established. 4. Stock security and specific
 Solutions to loss systems monitorin outlet
situations are 5. Types of stock g over a  Written or
recommended and control period of oral
related procedures documentatio time questions
are implemented n and systems  Use of to test
to prevent future that may be real stock knowledge
avoidable losses. applied in the items of reasons
knowledge evidence
and third
party
workplace
reports of
on-the-job
performanc
e by the
candidate
LO4 Follow-up orders

Criteria Methods
 The delivery 1. Stock level The Competency
process is maintenance following may be
monitored to techniques as resources assessed
ensure agreed appropriate to MUST be Through:
deadlines are met. the industry provided:  Review of
 Continuity of sector  Project or activities
supply is ensured 2. Typical work undertaken
by liaising with stocktaking activities by the
colleagues and procedures as that allow candidate
suppliers. appropriate to the to
 Routine supply the industry candidate monitor
problems are sector to stock for a
followed up or 3. Stock demonstr given
referred to the recording ate stock period of
appropriate person systems control time for a
in accordance with 4. Stock security and specific
company policy. systems monitorin outlet
 Stock is distributed 5. Types of stock g over a  Written or
to agreed control period of oral
locations. documentatio time questions
knowledge evidence
and third
party
workplace
reports of
on-the-job
performanc
e by the
candidate
LO5 Organize and administer stocks

Criteria Methods
 Stocks are 1. Stock level The Competency
organized at maintenance following may be
appropriate techniques as resources assessed
intervals appropriate to MUST be Through:
according to the industry provided:  Review of
company policy sector  Project or activities
and procedures. 2. Typical work undertaken
stocktaking activities by the
 Stocktaking
procedures as that allow candidate
responsibilities appropriate to the to
are allocated to the industry candidate monitor
staff. sector to stock for a
 Accurate stock 3. Stock demonstr given
reports are recording ate stock period of
produced within systems control time for a
designated 4. Stock security and specific
timelines. systems monitorin outlet
5. Types of stock g over a  Written or
control period of oral
documentatio time questions
knowledge evidence
and third
party
workplace
reports of
on-the-job
performanc
e by the
candidate
Common Competency
Unit of Competency: Train small Groups
Modules Title: Training small groups
Module Descriptor: This module covers the requirements for planning, delivering
and reviewing training provided for the purposes of developing
competency on a one-to-one or small group basis
Nominal Duration:
LO1. Prepare for trainings

LO2. Deliver training
LO3. Provide opportunities for practices
LO4. Review training
LO1 Prepare for trainings

Criteria Methods
 Specific 1. Identification The following Competency
training of evidence resources may be
needs are of MUST be assessed
identified and competency provided: through:
confirmed 2. Competency  Project or  Direct
through in the units work observation
consultation being taught activities that of
with 3. Training allow the performance
appropriate delivery candidate to in the
personnel. methods demonstrate conduct of
 Training 4. Planning and planning, the
objectives are documenting conducting training
matched to training and review of  Evaluation
identify to approaches training on a of the
identify 5. Training one-to-one or training
competency delivery small group plans and
development methods basis. documents
needs. 6. Training  Access to prepared by
 Training strategies records, the
approaches and logbooks, candidate
are planned techniques reports and  Oral or
and which other written
documented. facilitate sources of questions to
learning information assess
process about the knowledge
7. Correct use operation in training
of equipment and/or the needs
and personnel. analysis
presentation
skills
appropriate
for the
training
8. Communicati
on skills
(written and
oral)
LO2 Deliver training

Criteria Methods
 Training is 1. Identification The following Competency
conducted in a of evidence resources may be
safe and of MUST be assessed
accessible competency provided: through:
environment. 2. Competency  Project or  Direct
 Training in the units work observation
delivery being taught activities that of
methods 3. Training allow the performance
appropriate to delivery candidate to in the
the methods demonstrate conduct of
participant(s) 4. Planning and planning, the
needs, trainer documenting conducting training
availability, training and review of  Evaluation
location approaches training on a of the
and resources 5. Training one-to-one or training
are selected. delivery small group plans and
 Strategies methods basis. documents
and 6. Training  Access to prepared by
techniques strategies records, the
which facilitate and logbooks, candidate
the techniques reports and  Oral or
learning which other written
process are facilitate sources of questions to
employed. learning information assess
 Training process about the knowledge
objectives, 7. Correct use operation in training
sequence of of equipment and/or the needs
activities and and personnel. analysis
assessment presentation
processes are skills
discussed with appropriate
training for the
participant(s). training
 Systematic 8. Communicati
approach to on skills
training is (written and
undertaken to oral)
meet specific
needs of
training
participant(s).
LO3 Provide opportunities for practices

Criteria Methods
 Practice 1. Identification The following Competency
opportunities of evidence resources may be
are provided to of MUST be assessed
ensure that competency provided: through:
the participants 2. Competency  Project or  Direct
achieve the in the units work observation
components being taught activities that of
of 3. Training allow the performance
competency. delivery candidate to in the
 Variety of methods demonstrate conduct of
methods for 4. Planning and planning, the
encouraging documenting conducting training
learning is training and review of  Evaluation
implemented to approaches training on a of the
meet the 5. Training one-to-one or training
individual delivery small group plans and
needs of methods basis. documents
participants. 6. Training  Access to prepared by
strategies records, the
and logbooks, candidate
techniques reports and  Oral or
which other written
facilitate sources of questions to
learning information assess
process about the knowledge
7. Correct use operation in training
of equipment and/or the needs
and personnel. analysis
presentation
skills
appropriate
for the
training
8. Communicati
on skills
(written and
oral)
LO4 Review Training

Criteria Methods
 Participants 1. Identification The following Competency
are of evidence resources may be
encouraged to of MUST be assessed
self evaluate competency provided: through:
performance 2. Competency  Project or  Direct
and areas for in the units work observation
improvement being taught activities that of
are identified. 3. Training allow the performance
 Participants’ delivery candidate to in the
readiness for methods demonstrate conduct of
assessment is 4. Planning and planning, the
monitored and documenting conducting training
assistance is training and review of  Evaluation
provided with approaches training on a of the
the collection 5. Training one-to-one or training
of evidence for delivery small group plans and
satisfactory methods basis. documents
performance. 6. Training  Access to prepared by
 Training is strategies records, the
evaluated and logbooks, candidate
against techniques reports and  Oral or
objectives in which other written
the context of facilitate sources of questions to
self- learning information assess
assessment, process about the knowledge
participant 7. Correct use operation in training
feedback, of equipment and/or the needs
supervisor and personnel. analysis
comments and presentation
measurements skills
. appropriate
 Training details for the
are recorded training
according to 8. Communicati
enterprise and on skills
legislative (written and
requirements. oral)
 Results of
evaluation are
utilized to
guide further
training.
Common Competencies
Unit of Competency Establish and conduct business relationships
Modules Title: Establishing and conducting business relationships
Module Descriptor: This module covers the skills and knowledge required to
manage business relationships with customers or suppliers
within a tourism or hospitality context. It focuses on the
relationship building and negotiation skills.
Nominal Duration:

LO1. Establish and conduct business relationships
LO2. Conduct negotiations
LO3. Make formal business agreements
LO4. Foster and maintain business relationships
LO1 Establish and conduct business relationships

Criteria Methods
 Relationships are 1. Business The following  Lecture/ Competency may
established in a resources  Discussion be assessed
environment
manner that MUST be  Demonstratio through:
including major
promotes goodwill provided: n  Evaluation of
and trust between industry issues  Project or negotiation and
 Hands-on
the enterprise, its in which the work business
 Video
customers and tourism and activities relationships or
Viewing
suppliers. hospitality conducted agreements
industry over a period conducted or
 Trust and respect operates. of time so made by the
are built in that all candidate
business 2. Legal issues aspects of  Evaluation of
relationships that affect the unit can reports
through use of negotiations be assessed. prepared by the
effective and contracts  Relationship- candidate
communication 3. General building and detailing how
skills and knowledge negotiation the negotiation
techniques about activities with aspects of a
 Opportunities to contracts. a range of project were
maintain regular 4. Negotiation and individuals manage.
contact with communication with whom  Case studies to
customers and techniques the candidate assess
suppliers are has an actual application of
appropriate to
identified and or potential knowledge to
negotiations. business
taken up. business
5. Interpersonal relationship. situations.
skills
6. Mathematical
skills i.e.
calculating
profit margins
for the contract
LO2 Conduct Negotiations

Criteria Methods
 Negotiations 1. Business The following  Lecture/ Competency may
are conducted in resources  Discussion be assessed
environment
a business-like MUST be  Demonstratio through:
including major
and professional provided: n  Evaluation of
manner within industry issues  Project or negotiation and
 Hands-on
the relevant in which the work business
 Video
cultural context. tourism and activities relationships or
Viewing
 Negotiations are hospitality conducted agreements
conducted in the industry over a period conducted or
context of the operates. of time so made by the
current that all candidate
2. Legal issues
enterprise aspects of  Evaluation of
that affect the unit can
marketing focus. negotiations reports
be assessed. prepared by the
 Benefits for all and contracts
parties in the  Relationship- candidate
3. General
negotiation are building and detailing how
knowledge negotiation the negotiation
maximized about
through use of activities with aspects of a
contracts. a range of project were
established
techniques and 4. Negotiation and individuals manage.
in the context of communication with whom  Case studies to
establishing long techniques the candidate assess
term appropriate to has an actual application of
relationships. negotiations. or potential knowledge to
5. Interpersonal business business
 Feedback and relationship.
input from skills situations.
6. Mathematical
colleagues are skills i.e.
incorporated into calculating
the negotiation. profit margins
 The results of for the contract
negotiations are
communicated to
appropriate
colleagues and
stakeholders
within the
appropriate
timeframes.
LO3 Make formal business agreements

Criteria Methods
 Agreements are 1. Business The following  Lecture/ Competency may
confirmed in resources  Discussion be assessed
environment
writing using MUST be  Demonstratio through:
including major
formal contracts provided: n  Evaluation of
and in accordance industry issues  Project or negotiation and
 Hands-on
to enterprise in which the work business
 Video
requirements. tourism and activities relationships or
Viewing
 Appropriate hospitality conducted agreements
approvals for all industry over a period conducted or
aspects of formal operates. of time so made by the
agreements are that all candidate
2. Legal issues
checked and aspects of  Evaluation of
that affect the unit can
obtained in negotiations reports
accordance with be assessed. prepared by the
and contracts
enterprise  Relationship- candidate
3. General
procedure building and detailing how
knowledge negotiation the negotiation
 The need for about
specialist advice in activities with aspects of a
the development of
4. Negotiation and individuals manage.
contracts is
identified and communication with whom  Case studies to
sought where techniques the candidate assess
appropriate. appropriate to has an actual application of
negotiations. or potential knowledge to
5. Interpersonal business business
skills relationship. situations.
6. Mathematical
skills i.e.
calculating
profit margins
for the contract
LO4 Foster and maintain business relationships

Criteria Methods
 Information 1. Business The following  Lecture/ Competency may
needed to resources  Discussion be assessed
environment
maintain sound including major MUST be  Demonstratio through:
business
industry issues
provided: n  Evaluation of
relationships are  Project or  Hands-on negotiation and
pro-actively in which the
work  Video business
sought, reviewed tourism and activities relationships or
Viewing
and acted upon. hospitality conducted agreements
 Agreements are
industry over a period conducted or
honored within operates. of time so made by the
the scope of 2. Legal issues that all candidate
individual that affect aspects of  Evaluation of
responsibility. the unit can reports
negotiations
be assessed. prepared by the
 Adjustments to and contracts
agreements are 3. General  Relationship- candidate
made in knowledge building and detailing how
consultation with negotiation the negotiation
about
the activities with aspects of a
customer/supplier
4. Negotiation and individuals manage.
and information is
communication with whom
shared with  Case studies to
appropriate techniques the candidate assess
colleagues appropriate to has an actual application of
negotiations. or potential knowledge to
 Relationships are business
5. Interpersonal business
nurtured through relationship.
regular contact. skills situations.
6. Mathematical
skills i.e.
calculating
profit margins
for the contract
Core Competency
Unit of Competency: Plan and develop event proposal or bid
Modules Title: Planning
Module Descriptor: This module of deals with the knowledge, skills and attitude
required to provide general assistance in maintaining
cleanliness of bar area, related equipment and tools. It reflects
the role of a “bartender” and/or a bar utility/back and may be
part of the role of a bar attendant.

LO1. Clean bar, equipment and tools
LO2. Clean and maintain public areas
LO1 Clean bar, equipment and tools

Criteria Methods
 Bar surfaces, 1. Trade theory The following  Demonstratio Competency in
equipment 1.1 Knowledg resources n this unit may be
and tools are e on bar should be  Lecture assessed
cleaned in operations provided:  Discussion through:
accordance 1.2 Logical  Workplace  Self-paced  Demonstratio
with industry and location instruction n of the
standard and efficient  Access to a  Modular proper
hygiene work flow range of operation of
regulations 2. Safety bar the
 Working 2.1 Safe work cleaning appropriate
condition of practices equipment , cleaning
equipment is and first tools and equipment
checked in aid materials /  Written or
accordance regulation chemicals oral
with s  Access to a questions to
manufacturer’ 2.2 Hygienic fully test
s manual and and equipped knowledge
instructions sanitary bar on proper
 Condition of practices including hygiene and
utensils and specific on current procedures in
glassware is bar industry maintaining
checked for operations equipment cleanliness of
dirt and 2.3 Health Act and tools the bar
damages related to  Review of
 Broken, basic portfolios of
cracked items hygiene evidence
and other requireme relevant to
waste are nts in bar legislation
safely area and OH&S
disposed in 3. Communicatio issues and
accordance n skills third-party
with 4. Use of reports to
environmental cleaning evaluate on-
considerations equipment and the-job
 Reports are chemicals and/or
prepared in 5. Bar tools and workplace
accordance equipment performance
with operations by the
establishment including glass candidate
s policy washer and
procedures coffee maker
 “Closing up” 6. Time
procedures of management
glassware and skills
other
equipment are
accomplished
based on
enterprise
standards
LO2 Clean and maintain public areas

Criteria Methods
 Identifie 1. Trade theory The following  Demonstratio Competency in
d public 1.1 Knowledg resources n this unit may be
areas are e on bar should be  Lecture assessed
promptly operations provided:  Discussion through:
cleaned and 1.2 Logical  Workplace  Self-paced  Demonstratio
maintained in and location n of the
accordance efficient  Access to a instruction proper
with industry work flow range of  Modular operation of
and/or 2. Safety bar the
enterprise 2.1 Safe work cleaning appropriate
standards practices equipment , cleaning
 Empty and first tools and equipment
and aid materials /  Written or
unwanted regulation chemicals oral
glasses are s  Access to a questions to
removed on 2.2 Hygienic fully test
a regular and equipped knowledge
basis with sanitary bar on proper
minimum practices including hygiene and
disruption to specific on current procedures in
customers bar industry maintaining
 Tables operations equipment cleanliness of
and service 2.3 Health Act and tools the bar
counter are related to  Review of
cleaned basic portfolios of
hygienically hygiene evidence
in requireme relevant to
accordance nts in bar legislation
with area and OH&S
enterprise 3. Communicatio issues and
requirements n skills third-party
and 4. Use of reports to
standards cleaning evaluate on-
 Adheren equipment and the-job
ce to chemicals and/or
customer 5. Bar tools and workplace
service is equipment performance
maintained in operations by the
accordance including glass candidate
with industry washer and
and/or coffee maker
enterprise 6. Time
standards management
skills
Core Competency
Unit of Competency: Operate Bar
Modules Title: Operating bar
Module Descriptor: This module covers the skills and knowledge required to carry
out bar operations. It includes preparing bar for service, taking
drink orders, serving drinks, maintaining bar control
procedures, closing the bar and dealing with intoxicated
persons in all Food and beverage Service providers, except for
“Specialty Coffee Shops”
Nominal Duration: 108 Hours

LO1. Prepare bar for service
LO2. Take drinks orders
LO3. Serve drinks
LO4. Deals with customers affected with alcohol
LO5. Maintain proper bar operation control procedures
LO6. Close/turn over bar operations

LO1 Prepare bar for service

Criteria Methods
 Basic parts 1. Trade theory The following  Self-Pace Competency in
of the bar 1.1 Different resources Instruction this unit may be
are types of bars should be  Modular assessed
identified and bar provided:  Discussion through:
according service  Access to  Lecture  Observation
to service 1.2 Proper uses workplace  Demonstrati on the proper
operation of different location on set up of the
requiremen bar  Access to a bar including
ts. equipment fully- classification
 Bar display and tools equipped of alcoholic
and work 1.3 Variety of bar beverages,
area are beverage including glasses and
set up in products and current proper
accordance an overview industry service of
with of commonly equipment beverage
industry requested  Work  Demonstratio
and/or drinks activities n on the
enterprise 1.4 Types, under classification
requiremen origins, industry- of beverage
ts and bar nature and realistic and
service characteristic conditions preparation
style of the  Access to of garnish
different different presentations
 Bar
alcoholic beverage  Written
products
beverages products and/or oral
and
(wines, and service questions on
materials
sprits, beers, under general
are
etc.) industry- knowledge
checked
1.5 Types and realistic on beverage
and re-
characteristic conditions products,
stocked in
of non-  Materials material and
accordance
alcoholic relevant to appropriate
with
beverages the characteristic
industry
and its proposed s and service
and/or
respective activities procedures
enterprise
flavors and tasks  Third-party
policy and
1.6 Serving  Access o report from
procedures
techniques different the
 All for different
obtained types of bar supervisor
types of control and/or
items are beverages
stored in forms competent
and employer’s
accordance Cocktails
with representativ
1.7 Bar e on the
established operation
storing candidate's
control actual work
procedures procedures
and performance
and POS  Portfolio of
techniques system relevant
 Suitable 2. Tools subjects
kinds of 2.1 Tools and attended
decorations equipment
, coasters, specification
edible and s and uses
non-edible 3. Safety
garnishes 3.1 Safe work
are practices and
prepared in first aid
accordance regulations
with 3.2 Hygienic
industry practices
and/or specific to
enterprise bar
requiremen operations
ts national/local
 Appropriat government
e ice laws related
supplies to service of
are alcohol
prepared in 3.3 Waste
accordanc minimization
e with and
enterprise environment
volume al
requiremen consideration
t for a days’ 4. Communication
operation. skills
5. Preparation and
 Necessary
service
Bar tools,
techniques
equipment
6. Proper selling
and
techniques
utensils
7. Showmanship
are
skills
checked
8. Time
and ready
Management
for service
9. Opening and
operation.
swerving
beverage
techniques
LO2 Take drinks orders

Criteria Methods
 Produ 1. Trade theory The following  Self-Pace Competency in
ct and 1.1 Different resources Instruction this unit may be
brand types of bars should be  Modular assessed
preference and bar provided:  Discussion through:
s are service  Access to  Lecture  Observation
checked 1.2 Proper uses workplace  Demonstrati on the proper
with the of different location on set up of the
customer bar  Access to a bar including
courteously equipment fully- classification
 Selec and tools equipped of alcoholic
tion of 1.3 Variety of bar beverages,
drinks are beverage including glasses and
politely products and current proper
recommen an overview industry service of
ded to of commonly equipment beverage
customer in requested  Work  Demonstratio
accordance drinks activities n on the
with 1.4 Types, under classification
enterprise origins, industry- of beverage
policy and nature and realistic and
procedures characteristic conditions preparation
 Speci of the  Access to of garnish
fic different different presentations
customer alcoholic beverage  Written
preference beverages products and/or oral
s are (wines, and service questions on
identified in sprits, beers, under general
accordance etc.) industry- knowledge
with orders 1.5 Types and realistic on beverage
taken characteristic conditions products,
 Cust of non-  Materials material and
omer’s alcoholic relevant to appropriate
order are beverages the characteristic
promptly and its proposed s and service
recapped respective activities procedures
in flavors and tasks  Third-party
accordanc 1.6 Serving  Access o report from
e techniques different the
enterprise for different types of bar supervisor
service types of control and/or
standard beverages forms competent
policy and employer’s
Cocktails representativ
1.7 Bar e on the
operation candidate's
control actual work
procedures performance
and POS  Portfolio of
system relevant
2. Tools subjects
2.1 Tools and attended
equipment
specification
s and uses
3. Safety
3.1 Safe work
practices and
first aid
regulations
3.2 Hygienic
practices
specific to
bar
operations
national/local
government
laws related
to service of
alcohol
3.3 Waste
minimization
and
environment
al
consideration
4. Communication
skills
5. Preparation and
service
techniques
6. Proper selling
techniques
7. Showmanship
skills
8. Time
Management
9. Opening and
swerving
beverage
techniques
LO3 Serve drinks

Criteria Methods
 Ordered 1. Trade theory The following  Self-Pace Competency in
drinks are 1.1 Different resources Instruction this unit may be
promptly types of bars should be  Modular assessed
and and bar provided:  Discussion through:
courteously service  Access to  Lecture  Observation
served, in 1.2 Proper uses workplace  Demonstrati on the proper
accordance of different location on set up of the
with bar  Access to a bar including
customer equipment fully- classification
preferences, and tools equipped of alcoholic
using 1.3 Variety of bar beverages,
required beverage including glasses and
glassware products and current proper
and an overview industry service of
garnishes of commonly equipment beverage
 Alcoholic requested  Work  Demonstratio
and non- drinks activities n on the
alcoholic 1.4 Types, under classification
beverages origins, industry- of beverage
are served nature and realistic and
according to characteristic conditions preparation
customer of the  Access to of garnish
preferences different different presentations
alcoholic beverage  Written
 Waste and
beverages products and/or oral
spillage are
(wines, and service questions on
avoided
sprits, beers, under general
 Beverage etc.) industry- knowledge
quality is 1.5 Types and realistic on beverage
checked characteristic conditions products,
during of non-  Materials material and
service and alcoholic relevant to appropriate
corrections beverages the characteristic
are made if and its proposed s and service
necessary respective activities procedures
 Beverage flavors and tasks  Third-party
and service 1.6 Serving  Access o report from
issues are techniques different the
reported for different types of bar supervisor
promptly to types of control and/or
the beverages forms competent
appropriate and employer’s
person in Cocktails representativ
accordance 1.7 Bar e on the
with industry operation candidate's
and/or control actual work
enterprise procedures performance
policy and POS  Portfolio of
system relevant
 Drinks are
2. Tools subjects
served using
2.1 Tools and attended
service tray,
equipment
where
specification
appropriate
s and uses
in
3. Safety
accordance
3.1 Safe work
with
practices and
enterprise
first aid
procedures
regulations
 Proper 3.2 Hygienic
handling of practices
glassware specific to
are bar
observed at operations
all times national/local
 Any government
unexpected laws related
situations to service of
are attended alcohol
to promptly 3.3 Waste
and safely in minimization
accordance and
with industry environment
and/or al
enterprise consideration
policy 4. Communication
skills
5. Preparation and
service
techniques
6. Proper selling
techniques
7. Showmanship
skills
8. Time
Management
9. Opening and
swerving
beverage
techniques
LO4 Deals with customers affected with alcohol

Criteria Methods
1. Trade theory The following  Self-Pace Competency in
 Responsib 1.1 Different resources Instruction this unit may be
le service types of bars should be  Modular assessed
of alcohol and bar provided:  Discussion through:
is service  Access to  Lecture  Observation
practiced 1.2 Proper uses workplace  Demonstrati on the proper
in of different location on set up of the
accordanc bar  Access to a bar including
e with equipment fully- classification
relevant and tools equipped of alcoholic
legislation 1.3 Variety of bar beverages,
s and beverage including glasses and
licensing products and current proper
requireme an overview industry service of
nts of commonly equipment beverage
 Behavior requested  Work  Demonstratio
al drinks activities n on the
warning 1.4 Types, under classification
signs of origins, industry- of beverage
intoxicatio nature and realistic and
n are characteristic conditions preparation
identified, of the  Access to of garnish
recognize different different presentations
d and alcoholic beverage  Written
monitored beverages products and/or oral
 Intoxicate (wines, and service questions on
d persons sprits, beers, under general
are dealt etc.) industry- knowledge
with 1.5 Types and realistic on beverage
courteousl characteristic conditions products,
y and of non-  Materials material and
promptly alcoholic relevant to appropriate
in beverages the characteristic
accordanc and its proposed s and service
e with the respective activities procedures
enterprise flavors and tasks  Third-party
service 1.6 Serving  Access o report from
policy and techniques different the
guidelines for different types of bar supervisor
 Intoxicate types of control and/or
d beverages forms competent
customers and employer’s
are Cocktails representativ
refused 1.7 Bar e on the
service of operation candidate's
alcoholic control actual work
beverage procedures performance
in a and POS  Portfolio of
diplomatic system relevant
and 2. Tools subjects
suitable 2.1 Tools and attended
manner equipment
 Where specification
practicabl s and uses
e, 3. Safety
appropriat 3.1 Safe work
e food and practices and
non- first aid
alcoholic regulations
beverages 3.2 Hygienic
are offered practices
to specific to
intoxicated bar
persons operations
 Intoxicate national/local
d government
customer laws related
misdemea to service of
nor are alcohol
recorded 3.3 Waste
in minimization
appropriat and
e record environment
book for al
future consideration
guest 4. Communication
service skills
reference 5. Preparation and
service
techniques
6. Proper selling
techniques
7. Showmanship
skills
8. Time
Management
9. Opening and
swerving
beverage
techniques
LO5 Maintain proper bar operation control procedures

Criteria Methods
 Opening 1. Trade theory The following  Self-Pace Competency in
and 1.1 Different resources Instruction this unit may be
ending types of bars should be  Modular assessed
inventory and bar provided:  Discussion through:
are service  Access to  Lecture  Observation
performed 1.2 Proper uses workplace  Demonstrati on the proper
according of different location on set up of the
to bar  Access to a bar including
enterprise equipment fully- classification
prescribed and tools equipped of alcoholic
form and 1.3 Variety of bar beverages,
operating beverage including glasses and
procedure products and current proper
s an overview industry service of
 Order slip of commonly equipment beverage
are requested  Work  Demonstratio
checked drinks activities n on the
and taken 1.4 Types, under classification
according origins, industry- of beverage
to nature and realistic and
enterprise characteristic conditions preparation
operating of the  Access to of garnish
policy different different presentations
 POS alcoholic beverage  Written
system beverages products and/or oral
procedure (wines, and service questions on
s are sprits, beers, under general
observed etc.) industry- knowledge
according 1.5 Types and realistic on beverage
to characteristic conditions products,
enterprise of non-  Materials material and
standard alcoholic relevant to appropriate
policy, beverages the characteristic
when and its proposed s and service
necessary respective activities procedures
 Order flavors and tasks  Third-party
count are 1.6 Serving  Access o report from
recorded techniques different the
in for different types of bar supervisor
accordanc types of control and/or
e with the beverages forms competent
enterprise and employer’s
standard Cocktails representativ
form and 1.7 Bar e on the
policy operation candidate's
 Appropriat control actual work
e control procedures performance
system and POS  Portfolio of
forms are system relevant
used, 2. Tools subjects
when 2.1 Tools and attended
necessary equipment
 Proper par specification
stock level s and uses
is 3. Safety
maintaine 3.1 Safe work
d at all practices and
time. first aid
 Replenish regulations
ment of 3.2 Hygienic
consumed practices
items is specific to
performed bar
. operations
national/local
government
laws related
to service of
alcohol
3.3 Waste
minimization
and
environment
al
consideration
4. Communication
skills
5. Preparation and
service
techniques
6. Proper selling
techniques
7. Showmanship
skills
8. Time
Management
9. Opening and
swerving
beverage
techniques
LO6 Close/turn over bar operations

Criteria Methods
 Beverage 1. Trade theory The following  Self-Pace Competency in
display 1.1 Different resources Instruction this unit may be
are kept types of bars should be  Modular assessed
and set up and bar provided:  Discussion through:
of bar service  Access to  Lecture  Observation
area are 1.2 Proper uses workplace  Demonstrati on the proper
removed of different location on set up of the
and bar  Access to a bar including
cleaned in equipment fully- classification
accordanc and tools equipped of alcoholic
e with 1.3 Variety of bar beverages,
industry beverage including glasses and
and/or products and current proper
enterprise an overview industry service of
procedure of commonly equipment beverage
s requested  Work  Demonstratio
 Leftover drinks activities n on the
garnishes 1.4 Types, under classification
suitable origins, industry- of beverage
for next- nature and realistic and
day characteristic conditions preparation
operations of the  Access to of garnish
are different different presentations
hygienicall alcoholic beverage  Written
y stored at beverages products and/or oral
recommen (wines, and service questions on
ded sprits, beers, under general
temperatu etc.) industry- knowledge
re 1.5 Types and realistic on beverage
 Materials, characteristic conditions products,
tools and of non-  Materials material and
glasses alcoholic relevant to appropriate
are beverages the characteristic
properly and its proposed s and service
kept in respective activities procedures
suitable flavors and tasks  Third-party
cabinets 1.6 Serving  Access o report from
 Stocks are techniques different the
checked for different types of bar supervisor
and types of control and/or
replenishe beverages forms competent
d in and employer’s
accordanc Cocktails representativ
e with 1.7 Bar e on the
industry operation candidate's
and/or control actual work
enterprise procedures performance
procedure and POS  Portfolio of
s system relevant
 When 2. Tools subjects
appropriat 2.1 Tools and attended
e, equipment
equipment specification
are shut s and uses
down in 3. Safety
accordanc 3.1 Safe work
e with practices and
enterprise first aid
safety regulations
procedure 3.2 Hygienic
s and practices
manufactu specific to
rer’s bar
instruction operations
s national/local
 Bar set up government
and stocks laws related
are to service of
maintaine alcohol
d for the 3.3 Waste
next shift minimization
of service, and
ensuring environment
equipment al
and consideration
glasses 4. Communication
are in the skills
correct 5. Preparation and
place, service
whenever techniques
necessary 6. Proper selling
 Turnover techniques
of bar 7. Showmanship
operations skills
to the next 8. Time
shift is Management
done in 9. Opening and
accordanc swerving
e with beverage
enterprise techniques
procedure
 Bar
service
concerns
and issues
are
properly
recorded
in the
enterprise
communic
ation
logbook
for
informatio
n and
appropriat
e action
Core Competencies
Unit of Competency: Prepare and Mix Cocktails and Non-alcoholic Concoctions
Modules Title: Preparing and mixing cocktails and non-alcoholic concoctions
Module Descriptor: This module deals with the knowledge and skills required to
prepare and mix different types of cocktails and non-alcoholic
concoctions in all food and beverage service providers, except
for “Specialty Coffee Shops”. It includes the proper use,
cleaning and maintaining tools and equipment and
machineries for mixing drinks.

LO1. Prepare and mix a range of cocktails
LO2. Prepare and mix a variety of non-alcoholic concoctions
LO3. Use, clean and maintain bar tools and equipment and machineries for mixing
cocktails and non-alcoholic concoctions
LO1 Prepare and mix a range of cocktails

Criteria Methods
Classification 1. Trade theory The following  Self-paced Competency in
of alcoholic 1.1 Types, resources instruction this unit may be
beverages origins, should be  Modular assessed
are nature and provided:  Lecture through:
determined characteristi  Access to  Demonstration  Observation
according to cs of workplace  Film viewing shall be done
ingredients different location on the proper
used, process alcoholic  Access to classification
and beverages relevant of alcoholic
characteristic (wines, tools, beverages
s spirits, equipment/u and glasses;
Non-alcoholic beers, etc.) tensils and proper mixing
beverages 1.2 Types and glassware procedures on
and mixers characteristi  Standards several
used as cs of non- that would cocktails and
modifiers are alcoholic allow the the uses and
identified in beverages candidate to maintenance
accordance and its demonstrate of different bar
with the respective and apply tools and
flavoring flavors knowledge equipment
ingredients 1.3 Alcoholic of specific  Demonstration
and process and non- cocktail of skills on
forms alcoholic recipes and mixing
Different ingredients non- different (in
types of bar of cocktails alcoholic quantity)
tools and 1.4 Recipes of concoction international
equipment popular  Materials cocktails in
are identified international relevant to prescribed
and used in standard the timeframe;
accordance Mix drinks proposed utilizing
with 1.5 Mixing tools activities systematic
manufacturer’ and and tasks liquor pouring
s manual an equipment  Access to and proper
instruction specification different bar
Different s and uses beverage measurement;
types of 1.6 Glassware products mixing of non-
glasses are and and service alcoholic
identified and garnitures under concoction
handled in required for industry- showmanship
accordance different realistic skill
with types of conditions techniques
enterprise cocktails  Written or oral
standard and 1.7 Mixing tools questions on
sanitary and beverage
practices equipment products, their
Ice supplies specification characteristics
are prepared s and uses and materials
and used 1.8 Glassware used in
according to and preparing and
hygiene and garnitures serving
sanitary required for beverages
practices different  Third-party
Appropriate types of report on
mixing cocktails some relevant
methods and 1.9 Serving criteria from
procedures techniques the supervisor
are applied for different and/or
based on types of competent
international beverages, employer’s
Standards cocktails representative
Necessary and non- on the
garnish, alcoholic candidate’s
edible and concoctions actual work
non-edible 2. Mathematics performance
fruits and 2.1 Portion and  Portfolio of
vegetables control relevant
are prepared 3. Safety subjects being
and used 3.1 Safe work attended
based on practices
cocktail; and first aid
presentation regulations
Different 3.2 Workplace
categories of safety
cocktails are environment
identified 3.3 Hygienic
according to and
international sanitation
standard practices
Cocktail 4. Safe/Territory Act
recipes are related to alcohol
mixed using service
appropriate 5. Communication
method and skills
established 6. Proper
international preparation and
standard mixing
within the procedures
required time 7. Presentation
frame and methods for
customer different
reference cocktails
Specialty 8. Garnish
drink preparation
concoction creativity
are prepared 9. Showmanship
and mixed in skills
accordance 10. Time
with industry Management
and/or 11. Opening and
enterprise serving beverage
recipe and techniques
service
procedure
Appropriate
product
substitutes for
out of stock
liquor
ingredients
are utilized
based on
appropriate
product
standard
Broken and
chip glasses
are identified
and removed
Occupational
health and
sanitary
practices in
mixing
cocktails are
observed
according to
enterprise
standard
procedures
Safety
practices in
using
mechanical
equipment
are observed
according to
manufacturer’
s guidelines
LO2 Prepare and mix a variety of non-alcoholic concoctions

Criteria Methods
 Non- 1. Trade theory The following  Self-paced Competency in
alcoholic 1.1 Types, resources instruction this unit may be
beverages origins, should be  Modular assessed
are nature and provided:  Lecture through:
identified in characteristi  Access to  Demonstration  Observation
accordance cs of workplace  Film viewing shall be done
with industry different location on the proper
standard alcoholic  Access to classification
classificatio beverages relevant of alcoholic
n (wines, tools, beverages
 Modifiers in spirits, equipment/u and glasses;
flavored beers, etc.) tensils and proper mixing
syrups and 1.2 Types and glassware procedures on
other forms characteristi  Standards several
are cs of non- that would cocktails and
identified in alcoholic allow the the uses and
accordance beverages candidate to maintenance
with and its demonstrate of different bar
ingredients respective and apply tools and
used and flavors knowledge equipment
process 1.3 Alcoholic of specific  Demonstration
 Edible fruits and non- cocktail of skills on
and alcoholic recipes and mixing
vegetables ingredients non- different (in
used in of cocktails alcoholic quantity)
mixing non- 1.4 Recipes of concoction international
alcoholic popular  Materials cocktails in
cocktails are international relevant to prescribed
determined standard the timeframe;
and Mix drinks proposed utilizing
prepared 1.5 Mixing tools activities systematic
according to and and tasks liquor pouring
enterprise equipment  Access to and proper
standards specification different bar
 Ingredients, s and uses beverage measurement;
equipment 1.6 Glassware products mixing of non-
and tools and and service alcoholic
are garnitures under concoction
prepared required for industry- showmanship
prior to different realistic skill
service types of conditions techniques
 Appropriate cocktails  Written or oral
name and 1.7 Mixing tools questions on
style of non- and beverage
alcoholic equipment products, their
drinks are specification characteristics
properly s and uses and materials
identified 1.8 Glassware used in
according to and preparing and
customer garnitures serving
request required for beverages
 Correct different  Third-party
ingredients types of report on
are selected cocktails some relevant
and mixed 1.9 Serving criteria from
in techniques the supervisor
accordance for different and/or
with types of competent
enterprise beverages, employer’s
service cocktails representative
practice and non- on the
 Drinks are alcoholic candidate’s
prepared concoctions actual work
appropriatel 2. Mathematics performance
y in 2.1 Portion and  Portfolio of
accordance control relevant
with 3. Safety subjects being
standard 3.1 Safe work attended
with practices
standard and first aid
recipe and regulations
required 3.2 Workplace
time frame safety
 Correct environment
glasses and 3.3 Hygienic
garnish are and
used sanitation
attractively practices
where 4. Safe/Territory Act
appropriate related to alcohol
 Occupationa service
l health and 5. Communication
sanitary skills
practices 6. Proper
are preparation and
observed in mixing
mixing procedures
drinks 7. Presentation
according to methods for
enterprise different
operating cocktails
procedures 8. Garnish
 Safety preparation
practices in creativity
using 9. Showmanship
mechanical skills
equipment 10. Time
are Management
observed 11. Opening and
according to serving beverage
manufacture techniques
r’s
guidelines
LO3 Use, clean and maintain bar tools and equipment and machineries for mixing
cocktails and non-alcoholic concoctions

Criteria Methods
 Bar tools Trade theory The following  Self-paced Competency in
are used 1.1 Types, resources instruction this unit may be
and cleaned origins, should be  Modular assessed
immediately nature and provided:  Lecture through:
after using characteristi  Access to  Demonstration  Observation
in cs of workplace  Film viewing shall be done
accordance different location on the proper
with industry alcoholic  Access to classification
and/or beverages relevant of alcoholic
enterprise (wines, tools, beverages
safety and spirits, equipment/u and glasses;
sanitary beers, etc.) tensils and proper mixing
procedures 1.2 Types and glassware procedures on
 Equipment characteristi  Standards several
and cs of non- that would cocktails and
machineries alcoholic allow the the uses and
are used in beverages candidate to maintenance
accordance and its demonstrate of different bar
with respective and apply tools and
manufacture flavors knowledge equipment
r’s 1.3 Alcoholic of specific  Demonstration
specification and non- cocktail of skills on
s and alcoholic recipes and mixing
hygiene/saf ingredients non- different (in
ety of cocktails alcoholic quantity)
requirement 1.4 Recipes of concoction international
s popular  Materials cocktails in
 Machineries international relevant to prescribed
and standard the timeframe;
equipment Mix drinks proposed utilizing
are 1.5 Mixing tools activities systematic
maintained and and tasks liquor pouring
in equipment  Access to and proper
accordance specification different bar
with s and uses beverage measurement;
maintenanc 1.6 Glassware products mixing of non-
e schedule and and service alcoholic
and garnitures under concoction
manufacture required for industry- showmanship
r’s different realistic skill
specification types of conditions techniques
s cocktails  Written or oral
 Problems 1.7 Mixing tools questions on
are promptly and beverage
identified, equipment products, their
reported to specification characteristics
and acted s and uses and materials
upon 1.8 Glassware used in
immediately and preparing and
garnitures serving
required for beverages
different  Third-party
types of report on
cocktails some relevant
1.9 Serving criteria from
techniques the supervisor
for different and/or
types of competent
beverages, employer’s
cocktails representative
and non- on the
alcoholic candidate’s
concoctions actual work
2. Mathematics performance
2.1 Portion and  Portfolio of
control relevant
3. Safety subjects being
3.1 Safe work attended
practices
and first aid
regulations
3.2 Workplace
safety
environment
3.3 Hygienic
and
sanitation
practices
4. Safe/Territory Act
related to alcohol
service
5. Communication
skills
6. Proper
preparation and
mixing
procedures
7. Presentation
methods for
different
cocktails
8. Garnish
preparation
creativity
9. Showmanship
skills
10. Time
Management
11. Opening and
serving beverage
techniques
Core Competency
Unit of Competency: Provide Basic Wine Service
Modules Title: Providing basic wine service
Unit of Description: This module deals with the skills and knowledge on providing
wine service. It focuses on basic knowledge on wines; its
attributes and characteristics, proper presentation and
opening, serving, and the ability to further develop and update
wine knowledge. It may apply to a Bar Supervisor, Bartender
and Food & Beverage Attendant.
The essential knowledge base for this unit will vary according to
industry need. Training must reflect the in depth of knowledge
required to meet the specific requirements of industry
employers.

LO1. Explain different types of wines to customer
LO2. Recommend appropriate wine and food combinations to customers
LO3. Prepare wine, glasses and accessories for service
LO4. Open and serve wine
LO5. Check wine for faults
LO1 Explain different types of wines to customer

Criteria Methods
 Wine list is 1. Structure, history, The following  Self-paced Competency in
presented health benefits resources instruction this unit may be
to customer and trends related should be  Modular assessed
in to wines provided:  Lecture through:
accordance 2. Characteristics of  Standards  Demonstratio  Direct
with wines including: that would n observation
industry 2.1 Different allow the  Film viewing of candidate
and/or wine types candidate to  Role Play  Providing
enterprise and their demonstrate advice to
established styles and apply customers or
service 2.2 Different knowledge colleagues
procedures production on wine to on wine and
. methods meet the its proper
 Appropriate 2.3 Label establishme serving
wine terminology nt service procedures
types, and procedures  Oral and
names, interpretation  Access to a written
characteri 2.4 Wine wide range questioning
stic, origin producing of wines and to assess on
and or countries to the general
regions are and regional information knowledge of
explained variations of wines wine
to guest 2.5 Principal  Access to  Demonstratio
 Proper grape suitable n of wine
wine varieties facilities presentation
making used in the complete and the
process production of with the proper
and different wine required opening and
storage types equipment,t serving of
are 2.6 Applicable ools,storage wine using
explained wine system for the
to classification wine service necessary
customer, that govern accessories
when production in to service
necessary the old and  Review of
new world portfolio of
 Appropriate
wine evidence on
wine labels
countries relevant
and
3. Variations in wine subjects
terminologi
production attended an
es are
techniques third party
properly
include: workplace
interpreted
3.1 White wine reports of on-
 Customers processes the-job
are e.g. performance
assisted in fermentation by candidate
selecting without
wine skins.
according Additional
to his/her clarification
taste process
before and
after
fermentation
process,
pressing,
malolactic
fermentation,
oak usage,
etc.
3.2 Red wine
processes
e.g.
Fermentation
of with the
skins,
maceration
techniques
such as
pumping
over,
plunging
down,
heading
down and
rotary
fermenting
vat
3.3 Rose wine
e.g. Partial
fermentation
with skins
3.4 Sparkling
wines e.g.
with second
fermentation
of different
process, as
method
chamenoise/t
radicionale,
transfer
process, tank
fermentation,
carbonation/i
mpregnation
3.5 Fortified
wines e.g.
Different
processes
applied to
different
types with
addition of
brandy
before or
after
fermentation.
Fino/Oloroso
Sherry, Port
and Madeira,
Marsala
3.6 Aromatized
wine e.g.
addition of
aromatic
herbs and
spices e.g.
Sweet/Dry
Vermouth,
Bitter, Anise
4. Impact of the
wine production
techniques to the
style and taste of
wine
5. Key structural
components of
wine including
5.1 Alcohol
5.2 Tannin
5.3 Acid
5.4 Sugar
5.5 Fruit flavor
6. Factors affecting
the style and
quality of wine
7. Guidelines for
successful wine
and food
matching
including:
7.1 Commonly
known food
and wine
Marriages
7.2 Using wine in
cooking
7.3 Interaction of
primary
flavors of
food and
wine
7.4 Wines for
seasons and
social
occasions
8. Requirements of
the applicable
laws related to
responsible
service of alcohol
9. International
trends in wine
style and
production
methods
10. Knowledge
on wine tasting
terminologies
11. Indicators of
wines quality,
analysis and
diagnosis of wine
faults and
impairments
12. Proper
opening
techniques of
wine bottle
13. Wine service
14. techniques
including serving
aged wines and
processes for
decanting wine
15. Suggestive
wine paring and
selling techniques
16. Cork
troubleshooting
17. Good
grooming and
hygienic practices
relevant to
beverage service
LO2 Recommend appropriate wine and food combinations to customers

Criteria Methods
 Compatib 1. Structure, history, The following  Self-paced Competency in
le wine health benefits resources instruction this unit may be
and food and trends related should be  Modular assessed
combinati to wines provided:  Lecture through:
ons are 2. Characteristics of  Standards  Demonstratio  Direct
recommen wines including: that would n observation
ded based 2.1 Different allow the  Film viewing of candidate
on wine types candidate to  Role Play  Providing
customer's and their demonstrate advice to
preference styles and apply customers or
s 2.2 Different knowledge colleagues
 Appropriat production on wine to on wine and
e wine for methods meet the its proper
special 2.3 Label establishme serving
occasion terminology nt service procedures
s are and procedures  Oral and
recommen interpretation  Access to a written
ded based 2.4 Wine wide range questioning
on producing of wines and to assess on
customer's countries to the general
needs and regional information knowledge of
variations of wines wine
 Special/fe
2.5 Principal  Access to  Demonstratio
atured
grape suitable n of wine
wines of
varieties facilities presentation
the month
used in the complete and the
are
production of with the proper
recommen
different wine required opening and
ded in
types equipment,t serving of
accordanc
2.6 Applicable ools,storage wine using
e with
wine system for the
enterprise
classification wine service necessary
policy
that govern accessories
production in to service
the old and  Review of
wine evidence on
countries relevant
include: workplace
processes the-job
e.g. performance
fermentation by candidate
without
skins.
Additional
clarification
process
before and
after
fermentation
process,
pressing,
malolactic
fermentation,
oak usage,
etc.
3.2 Red wine
processes
e.g.
Fermentation
of with the
skins,
maceration
techniques
such as
pumping
over,
plunging
down,
heading
down and
rotary
fermenting
vat
3.3 Rose wine
e.g. Partial
fermentation
with skins
3.4 Sparkling
wines e.g.
with second
fermentation
of different
process, as
method
chamenoise/t
radicionale,
transfer
process, tank
fermentation,
carbonation/i
mpregnation
3.5 Fortified
wines e.g.
Different
processes
applied to
different
types with
addition of
brandy
before or
after
fermentation.
Fino/Oloroso
Sherry, Port
and Madeira,
Marsala
3.6 Aromatized
wine e.g.
addition of
aromatic
herbs and
spices e.g.
Sweet/Dry
Vermouth,
Bitter, Anise
4. Impact of the
wine production
techniques to the
style and taste of
wine
5. Key structural
components of
wine including
5.1 Alcohol
5.2 Tannin
5.3 Acid
5.4 Sugar
5.5 Fruit flavor
the style and
quality of wine
7. Guidelines for
successful wine
and food
matching
including:
7.1 Commonly
known food
and wine
Marriages
7.2 Using wine in
cooking
7.3 Interaction of
primary
flavors of
food and
wine
7.4 Wines for
seasons and
social
occasions
8. Requirements of
the applicable
laws related to
responsible
service of alcohol
9. International
trends in wine
style and
production
methods
10. Knowledge
on wine tasting
terminologies
11. Indicators of
wines quality,
analysis and
diagnosis of wine
faults and
impairments
12. Proper
opening
techniques of
wine bottle
13. Wine service
14. techniques
including serving
aged wines and
processes for
decanting wine
15. Suggestive
wine paring and
selling techniques
16. Cork
troubleshooting
17. Good
grooming and
hygienic practices
relevant to
beverage service
LO3 Prepare wine, glasses and accessories for service

Criteria Methods
 Necessary 1. Structure, history, The following  Self-paced Competency in
order slip is health benefits resources instruction this unit may be
prepared and trends related should be  Modular assessed
according to wines provided:  Lecture through:
to 2. Characteristics of  Standards  Demonstratio  Direct
establishm wines including: that would n observation
ent's 2.1 Different allow the  Film viewing of candidate
procedures wine types candidate to  Role Play  Providing
 Wine is and their demonstrate advice to
carefully styles and apply customers or
taken out 2.2 Different knowledge colleagues
from the production on wine to on wine and
cellar/stora methods meet the its proper
ge 2.3 Label establishme serving
 Wine is terminology nt service procedures
presented and procedures  Oral and
to the interpretation  Access to a written
customer 2.4 Wine wide range questioning
according producing of wines and to assess on
to countries to the general
established and regional information knowledge of
industry variations of wines wine
wine 2.5 Principal  Access to  Demonstratio
service grape suitable n of wine
procedures varieties facilities presentation
 Appropriate
glassware
is set up
types equipment,t serving of
according
2.6 Applicable ools,storage wine using
to
wine system for the
established
classification wine service necessary
industry
that govern accessories
service and
production in to service
hygienic
the old and  Review of
practices
 Appropriat wine
e wine evidence on
countries relevant
service 3. Variations in wine
accessori subjects
es are techniques
prepared third party
include: workplace
processes the-job
e.g. performance
without
skins.
Additional
clarification
process
before and
after
fermentation
process,
pressing,
malolactic
fermentation,
oak usage,
etc.
3.2 Red wine
processes
e.g.
Fermentation
of with the
skins,
maceration
techniques
such as
pumping
over,
plunging
down,
heading
down and
rotary
fermenting
vat
3.3 Rose wine
e.g. Partial
fermentation
with skins
3.4 Sparkling
wines e.g.
with second
fermentation
of different
process, as
method
chamenoise/t
radicionale,
transfer
process, tank
fermentation,
carbonation/i
mpregnation
3.5 Fortified
wines e.g.
Different
processes
applied to
different
types with
addition of
brandy
before or
after
fermentation.
Fino/Oloroso
Sherry, Port
and Madeira,
Marsala
3.6 Aromatized
wine e.g.
addition of
aromatic
herbs and
spices e.g.
Sweet/Dry
Vermouth,
Bitter, Anise
4. Impact of the
wine production
techniques to the
style and taste of
wine
5. Key structural
components of
wine including
5.1 Alcohol
5.2 Tannin
5.3 Acid
5.4 Sugar
5.5 Fruit flavor
the style and
quality of wine
7. Guidelines for
successful wine
and food
matching
including:
7.1 Commonly
known food
and wine
Marriages
7.2 Using wine in
cooking
7.3 Interaction of
primary
flavors of
food and
wine
7.4 Wines for
seasons and
social
occasions
8. Requirements of
the applicable
laws related to
responsible
service of alcohol
9. International
trends in wine
style and
production
methods
10. Knowledge
on wine tasting
terminologies
11. Indicators of
wines quality,
analysis and
diagnosis of wine
faults and
impairments
12. Proper
opening
techniques of
wine bottle
13. Wine service
14. techniques
including serving
aged wines and
processes for
decanting wine
15. Suggestive
wine paring and
selling techniques
16. Cork
troubleshooting
17. Good
grooming and
hygienic practices
relevant to
beverage service
LO4 Open and serve wine

Criteria Methods
 Custom 1. Structure, history, The following  Self-paced Competency in
er is health benefits resources instruction this unit may be
queried and trends related should be  Modular assessed
as when to wines provided:  Lecture through:
to open 2. Characteristics of  Standards  Demonstratio  Direct
the wine wines including: that would n observation
 Wine 2.1 Different allow the  Film viewing of candidate
bottle is wine types candidate to  Role Play  Providing
opened and their demonstrate advice to
accordin styles and apply customers or
g to 2.2 Different knowledge colleagues
industry production on wine to on wine and
standard methods meet the its proper
opening 2.3 Label establishme serving
procedu terminology nt service procedures
res and procedures  Oral and
interpretation  Access to a written
 Small
2.4 Wine wide range questioning
amount
producing of wines and to assess on
of wine
countries to the general
is
and regional information knowledge of
poured
variations of wines wine
to the
2.5 Principal  Access to  Demonstratio
glass for
grape suitable n of wine
guest’s
varieties facilities presentation
tasting
and
approval
 Sensor types equipment,t serving of
y 2.6 Applicable ools,storage wine using
evaluati wine system for the
on of classification wine service necessary
wine is that govern accessories
perform production in to service
ed, if the old and  Review of
necessa new world portfolio of
ry wine evidence on
 Faulty countries relevant
wine is 3. Variations in wine subjects
replaced production attended an
with new techniques third party
one include: workplace
should 3.1 White wine reports of on-
the processes the-job
guest e.g. performance
disappro fermentation by candidate
ved its without
taste skins.
Additional
 Wine is
clarification
served
process
to the
before and
guest
after
accordin
fermentation
g to
process,
establis
pressing,
hed
malolactic
industry
fermentation,
service
oak usage,
procedu
etc.
res
3.2 Red wine
 Multiple processes
wine e.g.
service Fermentation
sequen of with the
ce is skins,
applied maceration
accordin techniques
g to such as
establis pumping
hed over,
industry plunging
service down,
procedu heading
res, down and
when rotary
necessa fermenting
ry vat
 Custom 3.1 Rose wine
ers' e.g. Partial
glass is fermentation
refilled, with skins
when 3.2 Sparkling
necessa wines e.g.
ry with second
 Addition fermentation
al wine of different
order is process, as
inquired method
politely chamenoise/t
from the radicionale,
host, transfer
when process, tank
needed fermentation,
 Used carbonation/i
and mpregnation
empty 3.3 Fortified
glasses wines e.g.
are Different
cleared processes
accordin applied to
g to different
sanitary types with
and addition of
safety brandy
procedu before or
res. after
fermentation.
Fino/Oloroso
Sherry, Port
and Madeira,
Marsala
3.4 Aromatized
wine e.g.
addition of
aromatic
herbs and
spices e.g.
Sweet/Dry
Vermouth,
Bitter, Anise
4. Impact of the
wine production
techniques to the
style and taste of
wine
5. Key structural
components of
wine including
5.1 Alcohol
5.2 Tannin
5.3 Acid
5.4 Sugar
5.5 Fruit flavor
the style and
quality of wine
7. Guidelines for
successful wine
and food
matching
including:
7.1 Commonly
known food
and wine
Marriages
7.2 Using wine in
cooking
7.3 Interaction of
primary
flavors of
food and
wine
7.4 Wines for
seasons and
social
occasions
8. Requirements of
the applicable
laws related to
responsible
service of alcohol
9. International
trends in wine
style and
production
methods
10. Knowledge
on wine tasting
terminologies
11. Indicators of
wines quality,
analysis and
diagnosis of wine
faults and
impairments
12. Proper
opening
techniques of
wine bottle
13. Wine service
14. techniques
including serving
aged wines and
processes for
decanting wine
15. Suggestive
wine paring and
selling techniques
16. Cork
troubleshooting
17. Good
grooming and
hygienic practices
relevant to
beverage service
LO5 Check wine for faults

Criteria Methods
 Cork is 1. Structure, history, The following  Self-paced Competency in
inspecte health benefits resources instruction this unit may be
d for any and trends related should be  Modular assessed
faults to wines provided:  Lecture through:
 Wine is 2. Characteristics of  Standards  Demonstratio  Direct
examine wines including: that would n observation
d for 2.1 Different allow the  Film viewing of candidate
clarity wine types candidate to  Role Play  Providing
and and their demonstrate advice to
limpidity styles and apply customers or
2.2 Different knowledge colleagues
 Wine is
production on wine to on wine and
smelled
methods meet the its proper
for any
2.3 Label establishme serving
possible
terminology nt service procedures
fault
and procedures  Oral and
 Sensory interpretation  Access to a written
evaluati 2.4 Wine wide range questioning
on of producing of wines and to assess on
wine is countries to the general
perform and regional information knowledge of
ed, if variations of wines wine
necessa 2.5 Principal  Access to  Demonstratio
ry grape suitable n of wine
 Small varieties facilities presentation
amount used in the complete and the
of wine production of with the proper
is tasted different wine required opening and
to types equipment,t serving of
identify 2.6 Applicable ools,storage wine using
other wine system for the
faul classification wine service necessary
 Basic that govern accessories
faults of production in to service
wine are the old and  Review of
recogniz new world portfolio of
ed and wine evidence on
reported countries relevant
include: workplace
processes the-job
e.g. performance
without
skins.
Additional
clarification
process
before and
after
fermentation
process,
pressing,
malolactic
fermentation,
oak usage,
etc.
3.2 Red wine
processes
e.g.
Fermentation
of with the
skins,
maceration
techniques
such as
pumping
over,
plunging
down,
heading
down and
rotary
fermenting
vat
3.3 Rose wine
e.g. Partial
fermentation
with skins
3.4 Sparkling
wines e.g.
with second
fermentation
of different
process, as
method
chamenoise/t
radicionale,
transfer
process, tank
fermentation,
carbonation/i
mpregnation
3.5 Fortified
wines e.g.
Different
processes
applied to
different
types with
addition of
brandy
before or
after
fermentation.
Fino/Oloroso
Sherry, Port
and Madeira,
Marsala
3.6 Aromatized
wine e.g.
addition of
aromatic
herbs and
spices e.g.
Sweet/Dry
Vermouth,
Bitter, Anise
4. Impact of the
wine production
techniques to the
style and taste of
wine
5. Key structural
components of
wine including
5.1 Alcohol
5.2 Tannin
5.3 Acid
5.4 Sugar
5.5 Fruit flavor
the style and
quality of wine
7. Guidelines for
successful wine
and food
matching
including:
7.1 Commonly
known food
and wine
Marriages
7.2 Using wine in
cooking
7.3 Interaction of
primary
flavors of
food and
wine
7.4 Wines for
seasons and
social
occasions
8. Requirements of
the applicable
laws related to
responsible
service of alcohol
9. International
trends in wine
style and
production
methods
10. Knowledge
on wine tasting
terminologies
11. Indicators of
wines quality,
analysis and
diagnosis of wine
faults and
impairments
12. Proper
opening
techniques of
wine bottle
13. Wine service
14. techniques
including serving
aged wines and
processes for
decanting wine
15. Suggestive
wine paring and
selling techniques
16. Cork
troubleshooting
17. Good
grooming and
hygienic practices
relevant to
beverage service
Elective Competency
Unit of Competency: Prepare Espresso
Modules Title: Preparing espresso
Unit of Description: This unit deals with the knowledge and skills of preparing the
perfect shot of espresso based on the parameters provided
herein.

LO1. Set up and prepare machine and equipment
LO2. Dose and Tamp coffee
LO3. Extract espresso
LO1 Set up and prepare machine and equipment

Criteria Methods
 Cups are pre- 1. Types of coffee The following  Lecture/ Competency
heated in grind resources discussion in this unit
accordance 2. Types of should be  Demonstratio may be
with commercially provided: n assessed
enterprise viable coffee  Commerci  Hands-on through:
standards. beans al  Video viewing  Written
 Portafilter is 3. Roast levels espresso  Picture/photos and/or oral
wiped clean 4. Espresso machine / drawings questions to
and dry before extraction  Institution test
dosing. 5. Parts of an al coffee candidate’s
 Grind of espresso grinder knowledge
coffee is 6. Espresso  Coffee on coffee
checked. machine parts beans beans, types
7. Grinder  Coffee bar of grind,
 Enough coffee
calibration tools and espresso
is ground for
8. Dosing and supplies extraction
the shot of
tamping (tamper, etc.
espresso
9. Extracting a brush etc.)  Practical/De
 Drip tray is perfect shot of monstration
cleaned and espresso on
dried.
extracting a
 Rags are perfect shot
prepared and of espresso
used properly.
LO2 Dose and Tamp machine

Criteria Methods
 The 1. Types of coffee The following  Lecture/ Competency
appropriate grind resources discussion in this unit
amount of 2. Types of should be  Demonstratio may be
ground commercially provided: n assessed
coffee is viable coffee  Commerci  Hands-on through:
dosed in the beans al  Video viewing  Written
portafilter. 3. Roast levels espresso  Picture/photos and/or oral
 Appropriate 4. Espresso machine / drawings questions to
amount of extraction  Institution test
pressure is 5. Parts of an al coffee candidate’s
applied to espresso grinder knowledge
tamp the 6. Espresso  Coffee on coffee
ground beans machine parts beans beans, types
7. Grinder  Coffee bar of grind,
 Ground coffee
calibration tools and espresso
is tamped
8. Dosing and supplies extraction
evenly.
tamping (tamper, etc.
 Portafilter 9. Extracting a brush etc.)  Practical/De
sides and perfect shot of monstration
spouts are espresso on
wiped and
extracting a
cleaned
perfect shot
before
of espresso
inserting to
the brew head
 Spillage and
wastage of
ground beans
are minimized
during dosing
and grinding.
LO3 Extract Espresso

Criteria Methods
 Group head is 1. Types of coffee The  Lecture/ Competency
flushed before grind following discussion in this unit
inserting the 2. Types of resources  Demonstratio may be
portafilter commercially should be n assessed
 Porta filter is viable coffee provided:  Hands-on through:
inserted and beans  Commerc  Video viewing  Written
coffee is 3. Roast levels ial  Picture/photos and/or oral
brewed 4. Espresso espresso / drawings questions to
immediately extraction machine test
5. Parts of an  Institution candidate’s
 Volume of
espresso al coffee knowledge
espresso is
6. Espresso machine grinder on coffee
checked
parts  Coffee beans, types
 Extraction 7. Grinder calibration of grind,
beans
time of shot is 8. Dosing and espresso
monitored.  Coffee
tamping bar tools extraction
 Crema of shot 9. Extracting a etc.
and
is inspected. perfect shot of  Practical/De
supplies
 Espresso is espresso (tamper, monstration
served or brush on
used in a etc.) extracting a
beverage perfect shot
immediately of espresso
Elective Competency
Unit of Competency: Texture Milk
Modules Title: Texturing milk
Unit of Description: This module 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.

LO1. Prepare milk and equipment
LO2. Foam milk
LO3. Steam milk
LO1 Prepare milk and equipment

Criteria Methods
 Milk is chilled in 1. Milk types The following  Lecture/ Competency in
accordance to and resources discussion this unit may be
appropriate Chemistry should be  Demonstratio assessed
temperature of milk provided: n through:
 Adequate 2. Espresso  Commercial  Hands-on/  Written
amount of milk machine espresso Practice and/or oral
is measured parts machine sessions questions to
according to the 3. Milk based  Institutional  Video test
kind of drink to coffee coffee viewing candidate’s
be prepared. beverages grinder  Picture/photo knowledge
 Correct (size of) 4. Milk  Coffee s/ drawings on the step
steaming texturing beans by step
pitcher is and  Coffee bar procedure of
selected in steaming tools and steaming
accordance with supplies milk;
enterprise (tamper, chemistry or
standards steaming composition
 Steaming pitcher etc.) of milk; its
pitcher is chilled  Milk effect on the
in accordance  Chiller/ref or texture and
to appropriate ice box with sweetness of
temperature ice the steamed
 Steam wand is milk etc.
flushed to  Practical/
remove demonstratio
condensed n on
water steaming
 Steam wand is milk
wiped before
steaming
 Rags for the
steam wand are
kept clean and
moist
LO2 Foam Milk

Criteria Methods
 Steam wand 1. Milk types The following  Lecture/ Competency in
is positioned and resources discussion this unit may be
at the right Chemistry of should be  Demonstratio assessed
depth of the milk provided: n through:
milk. 2. Espresso  Commercial  Hands-on/  Written
 Full steam machine espresso Practice and/or oral
is applied parts machine sessions questions to
when 3. Milk based  Institutional  Video test
introducing coffee coffee viewing candidate’s
air into the beverages grinder  Picture/photo knowledge
milk. 4. Milk  Coffee s/ drawings on the step
texturing beans by step
 The sound
and  Coffee bar procedure of
of air being
steaming tools and steaming
drawn into
the milk is supplies milk;
judged/eval (tamper, chemistry or
uated thru steaming composition
the hissing pitcher etc.) of milk; its
sound.  Milk effect on the
 Milk is  Chiller/ref or texture and
stretched ice box with sweetness of
according to ice the steamed
the desired milk etc.
volume of  Practical/
foam. demonstratio
 Milk is n on
converted steaming
into milk
microfoam.
LO3 Steam Milk

Criteria Methods
 Steam wand 1. Milk types The following  Lecture/ Competency in
is angled as and resources discussion this unit may be
appropriate to Chemistry of should be  Demonstratio assessed
create a milk provided: n through:
whirlpool 2. Espresso  Commercial  Hands-on/  Written
effect. machine espresso Practice and/or oral
 Milk is spun to parts machine sessions questions to
achieve the 3. Milk based  Institutional  Video test
desired coffee coffee viewing candidate’s
consistency. beverages grinder  Picture/photo knowledge
4. Milk  Coffee on the step
 Milk is s/ drawings
texturing beans by step
steamed at
and  Coffee bar procedure of
the ideal
steaming tools and steaming
temperature
for immediate supplies milk;
consumption. (tamper, chemistry or
steaming composition
 Steam wand
of milk; its
is shut off pitcher etc.)
 Milk effect on the
some 5 texture and
degrees  Chiller/ref or
ice box with sweetness of
before the the steamed
desired ice
milk etc.
temperature.
 Practical/
 Steam wand demonstratio
is flushed and n on
wiped after steaming
steaming. milk
 Big bubbles
are removed
by swirling
and knocking
the pitcher on
the counter.
Elective Competency
Unit of Competency: Prepare and Serve Coffee Beverages
Modules Title: Preparing and serving coffee beverages
Unit of Description: 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.
LO1. Take orders of guests

LO2. Prepare espresso based beverages
LO3. Prepare and serve brewed coffee
LO1 Take orders of guests

Criteria Methods
 Orders are 1. Coffee The following  Lecture/ Competency in
taken and growing resources discussion this unit may be
verified with countries should be  Demonstratio assessed
guests or dining 2. Coffee provided; n through:
service crew. varieties  Commercial  Hands-on/  Written and/or
 Recommendatio 3. Basic espresso Practice oral questions
ns are offered to espresso machine sessions to test
the guest on beverages  Institutional  Video candidate’s
selection of 4. Brewing coffee viewing knowledge on
coffee methods grinder  Picture/photo espresso and
beverages. 5. Extracting  Coffee s/ drawings espresso
espresso beans based
 General
6. Brewing  Coffee bar beverages;
information
coffee tools and brewing
about the
coffee beans supplies methods
are provided to  Milk  Practical/
guests  Brewing Demonstration
equipment on preparing
 Mise-en-place
the basic
for coffee
espresso-
service is
based
completed
beverages
according to
and brewing
establishment’s
coffee using
standards and
the different
procedures.
methods
LO2 Prepare espresso based beverages

Criteria Methods
 Hot and cold 1. Coffee The following  Lecture/ Competency in
espresso- growing resources discussion this unit may be
based countries should be  Demonstratio assessed
beverages 2. Coffee provided; n through:
are prepared varieties  Commercial  Hands-on/  Written and/or
according to 3. Basic espresso Practice oral questions
standard espresso machine sessions to test
recipes of the beverages  Institutional  Video candidate’s
establishment 4. Brewing coffee viewing knowledge on
s methods grinder  Picture/photo espresso and
 Only 5. Extracting  Coffee s/ drawings espresso
good/perfect espresso beans based
shots of 6. Brewing  Coffee bar beverages;
espresso are coffee tools and brewing
served or supplies methods
used in the  Milk  Practical/
beverages.  Brewing Demonstration
 Appropriate equipment on preparing
cups/glasses the basic
and espresso-
accessories based
are selected beverages
according to and brewing
the beverage coffee using
ordered. the different
methods
 Espresso
beverages are
served
immediately.
LO3 Prepare and serve brewed coffee

Criteria Methods
 Brewed coffee is 1. Coffee The following  Lecture/ Competency in
prepared growing resources discussion this unit may be
according to the countrie should be  Demonstratio assessed
brewing s provided; n through:
method desired 2. Coffee  Commercial  Hands-on/  Written and/or
by the guest. varieties espresso Practice oral questions
 Coffee is brewed 3. Basic machine sessions to test
according to espress  Institutional  Video candidate’s
ideal brewing o coffee viewing knowledge on
time of the beverag grinder  Picture/photo espresso and
method es  Coffee s/ drawings espresso
4. Brewing beans based
 Coffee beans
methods  Coffee bar beverages;
are weighed or
5. Extractin tools and brewing
measured
g supplies methods
according to
espress  Milk  Practical/
brewing method.
o  Brewing Demonstration
 Brewed coffee is 6. Brewing equipment on preparing
served coffee the basic
immediately.
espresso-
based
beverages
and brewing
coffee using
the different
methods

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TESDA-OP-CO-01-F11

Course Title: Bartending

Nominal Duration: 108 hours

Course Description: This course is designed to enhance the knowledge, skills,

 can communicate in basic English in both oral and writteN

This list does not include specific institutional requirements

3. Develop event Developing 3.1 Identify conference 56 hours

Elective Competencies (if any)

(List of recommended tools, equipment and materials for the training of

TOOLS EQUIPMENT MATERIALS

Based on a class intake of 25 students/trainees.

Lecture/Demo Room 8 x 5 m. 40 sq. m. 40 sq. m.

Total workshop area: 104 sq. m.

Summary of Learning Outcomes:

Details of Learning Outcomes:

LO1 Communicate information about workplace processes

Assessment Contents Conditions Methodologie Assessment

Assessment Contents Conditions Methodologie Assessment

LO3. Complete relevant work related documents

Assessment Contents Conditions Methodologie Assessment

Summary of Learning Outcomes:

LO1. Provide team leadership

Details of Learning Outcomes:

LO1 Provide team leadership

Assessment Contents Conditions Methodologies Assessment

LO2 Assign responsibilities

Assessment Contents Conditions Methodologies Assessment

LO3 Set performance expectations for team members

Assessment Contents Conditions Methodologies Assessment

LO4 Supervise team performance

Assessment Contents Conditions Methodologies Assessment

Summary of Learning Outcomes:

LO1. Plan negotiations

Details of Learning Outcomes:

LO1 Plan negotiations

Assessment Contents Conditions Methodologie Assessment

LO2 Participate in negotiations

Assessment Contents Conditions Methodologie Assessment

Summary of Learning Outcomes:

Details of Learning Outcomes:

LO1 Identify the problem

Assessment Contents Conditions Methodologies Assessment

LO2 Determine fundamental causes of the problem

Assessment Contents Conditions Methodologies Assessment

LO3 Determine corrective action

Assessment Contents Conditions Methodologies Assessment

LO4 Maintain OHS awareness

Assessment Contents Conditions Methodologies Assessment

Summary of Learning Outcomes:

Details of Learning Outcomes:

LO1 Identify mathematical tools and techniques to solve problem

Assessment Contents Conditions Methodologies Assessment

LO2 Identify mathematical tools and techniques to solve problem

Assessment Contents Conditions Methodologies Assessment

LO3 Identify mathematical tools and techniques to solve problem

Assessment Contents Conditions Methodologies Assessment

Summary of Learning Outcomes:

Details of Learning Outcomes:

LO1 Identify mathematical tools and techniques to solve problem

Assessment Contents Conditions Methodologies Assessment

LO2 Apply relevant technology

Assessment Contents Conditions Methodologies Assessment