Self

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SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information which is essential in planning training sessions. Please check the appropriate box of your answer to the questions below.

CAN I?... YES NO

BASIC COMPETENCIES

1. Participate in workplace communication √ 1.1 Obtain and convey workplace information

1.2 Participate in workplace meetings and discussions 1.3 Complete relevant work related documents

2. Work in a team environment √

2.1 Describe team role and scope

2.2 Identify own role and responsibility within team 2.3 Work as a team member

3. Practice career professionalism √

3.1 Integrate personal objectives with organizational goals 3.2 Set and meet work priorities

3.3 Maintain professional growth and development

4. Practice occupational health and safety procedures √ 4.1 Identify hazards and risks

4.2 Evaluate hazards and risks 4.3 Control hazards and risks 4.4 Maintain OHS awareness COMMON COMPETENCIES

1. Develop and update industry knowledge √ 1.1 Identify and access key sources of information on the

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CAN I?... YES NO industry

1.2 Access, apply and share industry information 1.3 Update continuously relevant industry knowledge

2. Observe workplace hygiene procedures √ 2.1 Practice personal grooming and hygiene

2.2 Practice safe and hygienic handling, storage and

disposal of food, beverage and materials Access information using computer

3. Perform computer operations √

3.1 Identify and explain the functions, general features and capabilities of both hardware and software

3.2 Prepare and use appropriate hardware and software according to task requirement

3.3 Use appropriate devices and procedures to transfer files/data

3.4 Produce accurate and complete data according to the requirements

3.5 Maintain computer system

4. Perform workplace and safety practices √ 4.1 Practice workplace safety, security and hygiene systems, processes and operations

4.2 Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines 4.3 Maintain safe personal presentation standards

5. Provide effective customer service √ 5.1 Apply effective verbal and non-verbal communication

skills to respond to customer needs

5.2 Provide prompt and quality service to customer 5.3 Handle queries promptly and correctly in line with enterprise procedures

5.4 Handle customer complaints, evaluation and recommendations

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CAN I?... YES NO

1. Clean bar areas √

1.1 Clean bar and equipment

1.2 Clean and maintain public areas

2. Operate bar √

2.1 Prepare bar for service 2.2 Take drink orders 2.3 Serve drinks

2.4 Identify and deals customer affected with alcohol 2.5 Close/turn over bar operations order form, etc)

3. Prepare and mix cocktails and non-alcoholic drinks √ 3.1 Prepare and mix a range of cocktails

3.2 Prepare and mix a variety of non-alcoholic drinks 3.3 Use, clean and maintain bar tools, equipment and

machineries for mixing cocktails and non-alcoholic drinks

4. Provide wine service √

4.1 Explain different types of wines to customer

4.2 Recommend appropriate wine and food combinations to customers

4.3 Prepare wine, glasses and accessories for service 4.4 Open and serve wine

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Sample Data Gathering Instrument for Trainee’s

Characteristics

Please answer the following instrument according to the characteristics described below. Encircle the letter of your choice that best describes you as a learner. Blank spaces are provided for some data that need your response.

Characteristics of learners Language, literacy

and numeracy (LL&N)

Average grade in: English a. 95 and above b. 90 to 94 c. 85 to 89 d. 80 to 84 a. 75 to 79

Average grade in: Math a. 95 and above b. 90 to 94 c. 85 to 89 d. 80 to 84 e. 75 to 79 Cultural and language background Ethnicity/culture: a. Ifugao b. Igorot c. Ibanag d. Gaddang e. Muslim

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Characteristics of learners f. Ibaloy

g. Others( please specify)_____________ Education &

general knowledge

Highest Educational Attainment: a. High School Level

b. High School Graduate c. College Level

d. College Graduate

Sex a. Male

b. Female

Age Your age: _____

Physical ability 1. Disabilities(if any)_____________________

2. Existing Health Conditions (Existing illness if any) a. None b. Asthma c. Heart disease d. Anemia e. Hypertension f. Diabetes g. Others(please specify) ___________________ Previous learning experience

List down trainings related to Bartending ___________________________

___________________________ ___________________________ Training Level

completed

National Certificates acquired and NC level ___________________________ ___________________________ Special courses Other special training regarding Bartending

a. ___________________________ b. ___________________________ c. ___________________________ d. ___________________________

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Characteristics of learners

Learning styles a. Visual - The visual learner takes mental pictures of information given, so in order for this kind of learner to retain information, oral or written, presentations of new information must contain diagrams and drawings, preferably in color. The visual learner can't concentrate with a lot of activity around him and will focus better and learn faster in a quiet study environment.

b. Kinesthetic - described as the students in the classroom, who have problems sitting still and who often bounce their legs while tapping their fingers on the desks. They are often referred to as hyperactive students with concentration issues.

c. Auditory- a learner who has the ability to

remember speeches and lectures in detail but has a hard time with written text. Having to read long texts is pointless and will not be retained by the auditory learner unless it is read aloud.

d. Activist - Learns by having a go

e. Reflector - Learns most from activities where they can watch, listen and then review what has happened.

f. Theorist - Learns most when ideas are linked to existing theories and concepts.

g. Pragmatist - Learns most from learning activities that are directly relevant to their situation.

Other needs a. Financially challenged b. Working student

c. Solo parent

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Characteristics of learners ___________________________

Evidences/Proof of Current Competencies (Sample)

Current

competencies Proof/Evidence Means of validating Prepare bar for Practical Demonstration Performance criteria

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service showing the proper procedures on:

- preparing bar areas - Taking drink orders - Serving drinks - Identifying and dealing with customers affected with alcohol Employment certificates with specific duties and responsibilities checklist prepared by the trainer Investigate the authenticity of the document, date acquired and the standing of the

company/employer who issued the certificate Take drink orders

Serve drinks

Identify and deals customer affected with alcohol

Close/turn over bar operations order form, etc)

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Required Units of Competency/Learning Outcomes based on CBC Current Competencies Training Gaps/Requirements

1. Clean bar areas 1.1 Clean bar and

equipment Clean bar and equipment

1.2 Clean and maintain

public areas Clean and maintain public areas 2. Operate bar

2.1 Prepare bar for

service Prepare bar for service 2.2 Take drink orders Take drink orders 2.3 Serve drinks Serve drinks 2.4 Identify and deals

customer affected with alcohol

Identify and deals customer affected with alcohol

2.5 Close/turn over bar

operations order form, etc) Close/turn over bar operations order form, etc)

3. Prepare and mix cocktails and non-alcoholic drinks 3.1 Prepare and mix a

range of cocktails Prepare and mix a range of cocktails 3.2 Prepare and mix a

variety of non-alcoholic drinks

Prepare and mix a variety of non-alcoholic drinks 3.3 Use, clean and

maintain bar tools, equipment and

machineries for mixing cocktails and non-alcoholic drinks

Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non-alcoholic drinks 4. Provide wine service

4.1 Explain different

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customer 4.2 Recommend

appropriate wine and food combinations to customers

Recommend

appropriate wine and food combinations to customers

4.3 Prepare wine,

glasses and accessories for service

Prepare wine, glasses and accessories for service

4.4 Open and serve wine Open and serve wine 4.5 Check wine for

faults Check wine for faults

4.5 Check wine for

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Training Needs

Training Needs (Learning Outcomes)

Module Title/Module of Instruction

1.1 Clean bar and equipment Cleaning bar areas 1.2 Clean and maintain public areas

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SESSION PLAN

Sector : TOURISM (HOTEL AND RESTAURANT)

Qualification Title :

BARTENDING (NC II)

Unit of Competency : CLEAN BAR AREAS Module Title : CLEANING BAR AREAS Nominal Duration: 50 hours

Learning Outcomes:

LO1 Clean bar and equipment

LO2 Clean and maintain public areas

A. INTRODUCTION: This module deals with the knowledge & skills required in cleaning bar and equipment, cleaning and maintaining public areas.

B. LEARNING ACTIVITIES

LO 1: Clean bar and equipment Learning

Content Methods Presentation Practice Feedback Resources Time

 Classification of bar surfaces and equipment

Lecture/ discussion

Read information sheet 1.1-1: Classification of bar surfaces and equipment  Answer Self-check 1.1-1  Compare answers with answer key 1.1-1  Information sheet 1.1-1 4hrs

 Care and use of bar

Lecture/ Read Information sheet 1.1-2: Proper handling

 Answer Self-  Compare answers

 Information sheet 1.1-2

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equipment Group

Discussion/ Slide

presentation

of bar equipment

View slide presentation about the proper care and use of bar equipment

check 1.1-2: with answer

key 1.1-2  PC with its peripherals

 Projector

hrs

 Ask/Answer questions during discussion

 Bar operations Demonstration Perform and practice Job sheet 1.1-3: Bar operations  Check performance with detailed checklist (Performance Criteria Checklist)  Oral questioning  Job sheet 1.1-3  Manuals/ brochures  Post mix service points  Beverage storage  Refrigeration equipment 10 hrs  Preparation of reports according to policy procedures Lecture/ discussion

Read Information sheet 1.1-4: Generating reports based on company policies and procedures  Answer Self-check 1.1-4  Compare answers with answer key 1.1-4  Company policy procedures  Information sheet 1.1-4 5 hrs

LO 2: Clean and maintain public areas

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related to basic hygiene requirements in bar area

1.2-1: Basic Hygiene

Requirements check 1.2-1 answers withanswer key 1.2-1 sheet 1.2-1 hrs  Safe work practices and first aid regulations  Film viewing/ group discussion

View slides/film strips about safety procedures in the workplace

 Ask/Answer questions during discussion  PC with its peripherals  projector 3 hrs  Bar cleaning procedures Lecture  Demonstration

Read information sheet 1.2-3: Bar equipment and tools  Answer Self-check 1.2-3  Compare answers with answer key 1.2-3  Information sheet 1.2-3  Operation sheet 1.2-3  Job sheet 1.2-3  Beverage storage  Refrigeration equipment  Cleaning tools and Equipment 17 hrs

Perform and practice operation sheet 1.2-3: How to use glass wash machine

 Check performance with detailed checklist (Performance Criteria Checklist)  Oral questioning

Perform and practice Job sheet 1.2-3: Bar cleaning procedures

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C. ASSESSMENT PLAN  Written Test

 Performance Test

D. TEACHER’S SELF-REFLECTION OF THE SESSION  Sufficient learning content

 The learning methods used are well-organized

 The method for evaluation is appropriate

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COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication 500311106 Work in a team environment

500311107 Practice career professionalism

500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge TRS311202 Observe workplace hygiene procedures TRS311203 Perform computer operations

TRS311204 Perform workplace and safety practices TRS311205 Provide effective customer service

CODE NO. CORE COMPETENCIES

TRS512312 Clean bar areas TRS512313 Operate bar

TRS512314 Prepare and mix cocktails and non-alcoholic drinks TRS512315 Provide wine service

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MODULE CONTENT

QUALIFICATION TITLE : BARTENDING (NC II)

UNIT OF COMPETENCY : CLEAN BAR AREAS

MODULE TITLE : CLEANING BAR AREAS

MODULE DESCRIPTOR : This unit deals with the knowledge, skills and attitude required to provide general assistance in maintaining cleanliness of bar area and related equipment. It reflects the role of a “bartender” and/or a bar porter and may be part of the role of a bar attendant.

NOMINAL DURATION : 50 hours

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Clean bar and equipment

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LO1. CLEAN BAR AND EQUIPMENT

ASSESSMENT CRITERIA:

1. Bar surfaces and equipment were cleaned in accordance with industry standard and hygiene regulations

2. Equipment was operated in accordance with manufacturer’s manual and instructions

3. Conditions of utensils and glassware are checked for dirt and damages

4. Broken, cracked items, and other waste were safely disposed in accordance with environmental considerations

5. Reports were prepared in accordance with establishments policy procedures

6. Closing up procedures of glassware and other equipment is accomplished based on establishment standards

CONTENTS:

 Classification of bar surfaces and equipment

 Care and use of bar equipment

 Bar operations

 Preparation of reports according to policy procedures

CONDITIONS:

The students/trainees must be provided with the following:

 Mop  Cleaning towels  Disinfectant  Pail  Cleaning brushes  Soft broom/sweeper  Hand gloves  Mask  Powder detergents  Liquid detergents  Stain removers  Insecticide spray

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 Chemical solution  Duster  Vacuum cleaner  Floor polisher  Service counters  Service stations  Backbar mirrors  Display counter/shelves  Flooring  Beverage storage

 Post mix service points

 Refrigeration equipment

 Ice maker

 Ice bin

 Blenders

 Coffee machines

 Utensils and tools

 glass washers

 Glassware

 Food containers for garnishes, chips   METHODOLOGIES:  Lecture/discussion  demonstration  Movie/Film Viewing   ASSESSMENT METHODS:  Written examination  Practical demonstration

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 LO2. CLEAN AND MAINTAIN PUBLIC AREAS



 ASSESSMENT CRITERIA:



1. Identified public areas were promptly and maintained in accordance with establishment standards

2. Empty and unwanted glasses were removed on a regular basis with minimum disruption to customers

3. Customer service was enhanced thru courteous interaction with customers



 CONTENTS:



1. Bar cleaning procedures

2. Safe work practices and first aid regulations

3. Health Act related to basic hygiene requirements in bar area



 CONDITION:



 The trainees/students must be provided with the following:

  Mop  Cleaning towels  Disinfectant  Pail  Cleaning brushes  Soft broom/sweeper  Hand gloves  Mask  Powder detergents  Liquid detergents  Stain removers  Insecticide spray  Chemical solution  Duster  Vacuum cleaner  Floor polisher  Service counters  Service stations  Backbar mirrors  Display counter/shelves  Flooring  Beverage storage

 Post mix service points

 Refrigeration equipment

 Ice maker

 Ice bin

 Blenders

 Coffee machines

 Utensils and tools

 glass washers

 Glassware

 Food containers for garnishes, chips

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 Reference materials: Company policy procedures     METHODOLOGIES:   Lecture/discussion  Demonstration  Group discussion   ASSESSMENT METHODS:   Written examination  Practical demonstration                 

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     



Learning Experiences

 Learning Outcome II

 Clean and maintain public areas



 Learning Activities  Special Instructions

 Read information sheet 1.2-1: Bar equipment and tools

   

 This learning outcome establishes learning through actual experiences.



 You will be required to follow safe cleaning procedures.



 Performance criteria checklists are self evaluation tools. Use these tools to evaluate your own output before showing them to your trainer.

  Answer self-check 1.2-1

 Compare your answers to Answer Key 1.2-1

 Perform and practice task sheet 1.2-1: How to clean beverage storage/refrigeration equipment

 Evaluate your output using the Performance Criteria Checklist before showing it to your trainer

 Perform and practice Job sheet 1.2-1: Bar cleaning procedures

 Evaluate your output using the Performance Criteria Checklist before showing it to your trainer

 Read information sheet 1.2-3: Basic hygiene requirements

 Answer self-check 1.2-3

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 Submit your output to your trainer for evaluation and recording.        Compare your answers to

Answer Key 1.2-3        



Information Sheet 1.2-1

 Bar Equipment and Tools



 Learning Objectives:

 After reading this information sheet, you must be able to:

 1. Explain the function of each equipment and tools

 2. Demonstrate their proper use

 3. Discuss the proper maintenance of these tools and equipment



 Behind the bar you need a lot of bar tools and equipment especially if you want to be perceived as a professional. Most bars will have the basic equipment, such as shakers and bottle openers, but depending on where you work, they may not provide all the

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things that make your job easier. Aside from the most common items (bottle opener, wine key, shaker) there is a whole list of other tools and things that are useful behind the bar. This list is what you as a bartender should bring to work, not the things that should be naturally supplied by the restaurant/bar. The key reason for all of this stuff is that it will make your life easier and it will help increase your income, believe it or not. A lot of the stuff in this list is there to help your guests have a better experience, and in return they will generally reward you with a better gratuity.



 Required Common Bartending Tools

 Cocktail Shaker: a device used to mix beverages by shaking. When ice is put in the shaker, this allows for a quicker cooling of the drink before serving. A shaken cocktail is made by

putting the desired ingredients in the cocktail shaker.



Cocktail Strainer: a metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass.



Bar Spoon: Great for stirring, scooping, layering and rapping the knuckles of garnish buffet deviants while they try to feast on the

garnish tray.

Muddler: A modern bar professional use. It's a great way to make unique drinks and extract great flavors from fruit and herbs.



 Citrus Zester: use in Martini with a lemon twist. It’s faster and safer than using a knife

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squeezing fruit. Also it maximizes the amount of juice you get out of a lemon or lime.



Mesh Tea Strainer: This is a great way to polish drinks to make them look great (i.e. removal of raspberry seeds, pulp, etc.). Also, great for filtering out wine crystals, for those who don't appreciate them.

Knife: A good sharp knife helps make great garnishes. The cutting position can be awkward and put a lot of pressure on your wrist, leading to a repetitive strain injury. If you use a dull knife, you have to exert more pressure, leading to injury.

Bottle Opener: a good one will help save your wrist and palms.



Ice Scoop: Pick a decent sized one, not a 6 ounce scoop. Get something like a 12oz or 16oz scoop that is cylindrical in nature, not square, it will help funnel ice into the glass, not around it.



 Wine Key (Cork Screw)



Pour Spouts: A few extra are always handy for when a liqueur bottle gets the pour spout stuck



Funnel: Great for getting stuff into bottles, like simple syrup etc. Lighter / Matches: Most establishments are going smoke free, but lighters and matches are still useful for lighting candles and

flaming orange peels.

Can Opener: You need one of those old style punch openers to get at the pineapple juice, coconut cream and apple juice.

Cocktail Accessories

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Cocktail Shakers Muddler s & Mallets Cocktail Strainer s Ice Crusher s  Cocktail Decorati ons  Juicers, Reamer s & Zesters  Cocktail Sticks  Straws  Drink Stirrers  Cocktail Mixers  Cocktail Equipm ent  Flair Equipm ent  Cocktail Glasses  Cocktail Sets  Bar Tools  Ice Cube Trays    

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Drink Coolers Cocktail Books



 Stainless Steel Freeflow Pourer



 Plastic Cocktail Fish Bowl 100oz / 2.9ltr



 Professional Boston Cocktail Shaker



Jigger Spirit Measure



 Twisted Mixing Spoon



 Paper Cocktail Umbrellas



 Hawthorne Cocktail Strainer

Bar Caddy Classic _{Bendy straws 8 inch}

black Bartending Equipment

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Woven Wooden Salad Bowl 8"

Curved Melamine Bowl White

Polycarbonate Dredger 12oz

Colour Coded Chopping Board Yellow LDPE 1/2inch

Square Vinegar & Oil Dispenser 5oz / 140ml

Eiffell Tower Salt Shaker

Aluminium Egg Slicer

Non Stick Silicone Baking Mat

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American Stainless Steel Malt Cup 30oz

The Font Round Beverage Tub

Stainless Steel Oval Party Tub Diamond Design

Galvanized steel ribbed oval party tub

Storage Jars

Red Party Cups

Catering Equipment

Mini Fridges

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Beer Bongs

Drink Dispenser

Drinking Jars

Tagines

Port Sippers

Apollo chrome spring wine bottle holder

Glassware

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Branded Glasses Wine Glasses Champagne Glasses Cocktail Glasses

Shot Glasses Hiball Tumbler Glasses Old Fashioned Tumbler

Glasses

Beer Glasses

Brandy Glasses Coffee Glasses Bottles Stem Beer Glasses

Tankards & Stein Glasses

Decanters & Carafes Punch Bowls and

Cocktail Fish Bowls

CE Mark Glasses

Pint Glasses Half Pint Glasses Martini Glasses Margarita Glasses

Bomb Shot Glasses Sherry & Port Glasses Aperitif, Digestif & Liqueur Glasses

Appetiser Shot Glasses and Dessert Shot

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Glasses

Ceramic Drinkware Water Glasses Giant Glasses Jugs & Pitchers

Dessert Bowls

Glassware

Glassware Capacities Information

 Glassware volumes listed on drinkstuff.com are calculated to the brim of the glass. Please be aware that most drinks will not be served to the brim, particularly when serving wine.

 Handmade glassware volumes may vary slightly.

 Some of our glassware is in US packaging so will feature US fl oz.

 1 US oz = 1.04 Imperial oz = 29.57ml

 1 Imperial Pint = 20 Imperial oz = 19.22 US oz = 568ml

2 Some manufacturers list pint and half pint volumes with slight differences. For example, you might see a Half Pint glass listed as 280ml, 285ml or 290ml depending on the manufacturer.

 Half Pint = 10 Imperial oz = 284ml

 Pint = 20 Imperial oz = 568ml

 One Third Pint = 6.7 Imperial oz = 189ml

 Two Third Pint = 13.3 Imperial oz = 379ml

beer glasses: pint glasses and yard of ale, the German beer stein and the glass beer boot. classic beer tankards, tulip pint glasses, conical pint glasses, and even plastic pint glasses.

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cocktail glasses offer martini glasses and margarita glasses as well as some unique cocktail glasses to give your drinks a professional look. For something a bit stronger, just browse our brandy glasses, sherry glasses and our port glasses, perfect for use as aperitif glasses and digestif glasses.

.

Savoie Wine Glasses 12.4oz / 350ml

The Great British Dimple Mug 20oz / 568ml

Hot Shot Glasses 1.2oz / 35ml

Half Pint Hiball Glasses CE 10oz / 285ml

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Plastic Half Yard of Ale

Islande Double Shot Glasses 2.1oz / 60ml

Cognac & Brandy Warmer with Glass

Steps for a Clean Bar and Nightclub

It takes less than 20 seconds for a potential customer to decide if they’re going to enter your bar or nightclub and become a customer. Bad odors and unclean spaces will give a negative first impression, potentially causing people to turn around and go to the establishment next door. Taking proper steps throughout the day to keep your bar clean will make a big difference and will keep you bringing in the profits. Many of the cleaning issues that bars and nightclub faces are similar to those in restaurants. Some other quick tips include keeping carpets shampooed regularly, dusting light fixtures and ceiling fans and making sure to properly maintain wood flooring. As with any food-related establishment, it’s important to check with your local health department to learn about the codes and regulations you must meet. They differ from state to state and sometimes even for counties or cities. That’s why talking to the health department is vital for your business. Once you have an understanding of your local code, here are some cleaning tips for bar and nightclub owners, managers and employees to keep in mind.

1. Always clean the soda gun and its holder. Soda guns sit in those warm, moist holders. You need to clean and soak them daily to ensure bacteria does not grow there and get into your customers’ drinks. A Beverage Tower Brushcan help scrub nozzles on your soda gun.

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2. Keep your floor drains clean. Floor drains can be helpful when it comes to cleaning floors and getting rid of dirt and oils, but many businesses forget that those drains need to be cleaned as well. Floor drains tend to be warm, moist environments that are breeding grounds for bacteria. Not only

does this pose a food safety concern, it can be a source for bad odors in your business as well. Use a floor drain brush regularly to keep the bacteria away.

3. Keep your equipment clean. Certain equipment, like blenders and mixers need to be cleaned throughout your service as they become dirty. Other equipment, such as your refrigerators, fryers and stoves also need regular cleaning and maintenance. This will help with appearance and keep your expensive equipment working longer.

4. Your glassware is your moneymaker. Before you make any drink, take a close look at your glassware. If it has a chip, water stains or just doesn’t look clean, DON’T USE IT. Customers do not want to drink from anything but crystal clear glassware. To maintain it, avoid stacking glasses, never touch the inside or the rim and make sure you have the proper cleaning and sanitizing equipment to make your glassware safe for customers. 5. Clean under matting. Many bars and nightclubs put glassware and other

supplies on mats behind the bar. While many mats are designed for ventilation, dirt, food particles and other bacteria can get underneath. At the end of the night, remove, clean and sanitize the matting and the surface underneath them. Allow everything to dry fully before putting matting back in place.

6. Let your bottles sparkle. Bars love to showcase their premium spirits, which is a great way to upsell customers and earn a higher profit. Don’t let those displays get dusty. It’s important to wipe down all of the bottles at least once a day to avoid dirt buildup. Make sure to seal them at the end of service to keep unwanted guests, like bugs, out. When your bottles are clean, they’ll sparkle under your bar or nightclub’s lighting, making those drinks more attractive to your guests.

7. Keep taps clear. Just like it’s important to keep your bottles clean, you need to keep your beer taps clean as well. Health codes also require taps to be closed off at the end of service to keep fruit flies out. Invest in a

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brush and plug designed specifically for your taps to keep them clean and fly-free.

8. Keep garnishes fresh. Use a garnish tray that allows for ice to keep your lemons, limes, olives and cherries at the proper temperatures. At the end of the night, refrigerate any leftovers, making sure to date the items so you can track their freshness.

9. Clean your floors. Spilled drinks, food and cigarette ashes probably line your bar or nightclub’s floor by the end of the night. Make sure to mop and sanitize your floor at the end of the night. Also, make sure staff member keep an eye on the floor throughout the night to ensure any spills are quickly cleaned.

10. Don’t forget the bar and tables. These areas can get sticky by the end of the night. Make sure to clean and sanitize using approved cloths and solutions. Keep a sanitizer pail filled with the proper levels of cleaning solution and a clean cloth handy for cleaning throughout the night. Sanitize all condiment bottles and containers daily.

11. Keep restrooms clean. Designating an employee to make sure restrooms are cleaned and fully stocked throughout the night will help

you avoid restroom complaints and problems. The more you maintain the restroom’s cleanliness throughout the night, the easier the cleanup will be later.

12. Make a cleaning schedule and stick to it. None of these cleaning tips matter if they’re not being enforced. Designate employees to clean certain areas during each shift and hold them accountable. Post the schedule in a designated spot for employees to check out daily so they know what to clean and how often.

Taking steps to keep your bar or nightclub in top shape will only help your bottom line. Customers who enter an enjoyable atmosphere are more likely to

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stay longer, which means they’ll buy more drinks and improve your bottom line.

Self- Check 1.2-1

Direction: Select the correct answer from the choices listed below each item. Write your answer on your answer sheet.

1. A metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass.

a) cocktail shaker b) cocktail strainer c) muddler d) pour spouts 2. Use for filtering out wine crystals, raspberry seeds, pulp, etc.

a) fruit press b) pour spouts c) funnel d) mesh tea strainer 3. A device used to mix beverages by shaking. It also allows for a quicker

cooling of the drink before serving.

a) cocktail shaker b) cocktail strainer c) muddler d) citrus zester 4. A device used by bars to serve various types of carbonated and

non-carbonated drinks. It has the ability to serve any beverage that is some combination of syrup, water and carbon dioxide.

a) soda gun c) muddler

b) fruit press d) citrus zester

5. Great for stirring, scooping, layering and rapping the knuckles of garnish buffet deviants while they try to feast on the garnish tray. a) soda gun b) shaker c) bar spoon d) none of these

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Answer key 1.2-1 1. B 2. D 3. A 4. A 5. C

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Information Sheet 1.2-3

Basic Hygiene Requirements

Learning Objectives:

After reading this information sheet, you must be able to explain the importance of personal hygiene and formulate steps or procedures to maintain cleanliness in the working area.

Anyone involved in a food business should have a high standard of personal and general hygiene. High standards of hygiene will reduce the risk of contamination and help to prevent food poisoning.

Importance of Proper Hygiene

Employees are the most important link in preventing food borne illness. Good personal hygiene, including proper and frequent hand washing is the best way to prevent food borne illness.

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Guidelines on Hygiene and safety in a bar 1. Always be clean, tidy and diplomatic.

2. Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks.

3. Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. This helps prevent hand dermatitis.

4. Look after your hands, especially your fingernails, as these are always in view. Keep fingernails short, and if

using nail polish, use neutral colors.

5. Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal.

6. Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous.

7. Handle a glass soda siphon by the plastic or metal part only. The heat of your hand may cause the glass to shatter.

8. Never fill a glass to the brim.

Additional recommendations regarding personal hygiene:



If you are sick with diarrhea, don't prepare food for others. An amazingly high

number of infectious viruses or bacteria can be in fecal matter, and the

infectious dose is low for many of these pathogens. It's easy to miss a few when

you wash your hands and pass them along to someone else and infect them.

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

Be sure to cover cuts and burns on your hands while you are preparing food.

Infected cuts can be a source of Staph and other germs. Keeping disposable

plastic gloves at home for emergencies is a good idea.



Wash your hands after any contact with raw poultry, meat, or seafood.



Work with clean hands, clean hair, clean fingernails, and wear clean clothing.



Avoid using your hands to mix foods when clean utensils can be used.



Keep your hands away from your

mouth, nose, and hair.



Cover your nose and mouth with

disposable tissues when coughing or

sneezing and wash your hands

thoroughly afterward.



Avoid using the same spoon more than

once for tasting food while preparing, cooking, or serving.



Wash your hands after smoking, because you touch your mouth while smoking.

If you follow these guidelines, you will avoid transferring pathogens from raw food,

the environment, or your body onto ready-to-eat foods.

Millions of people get sick each year from eating foods that were contaminated

by the person who prepared the food. The single most important thing to prevent food

borne illnesses is hand washing. Wash your hands frequently, and especially always

after using the toilet, changing a diaper, or petting an animal, and before handling

food or eating food. Teach children to be careful about washing their hands.

The most important part of hand washing is that you use enough water to wash 'germs'

off your hands. Use warm water and soap (antibacterial soap is not necessary on a

regular basis). Lather your hands with soap, rub thoroughly so that the soap is all over

your fingers and hands, then rinse them thoroughly, using enough water to remove all

of the soap. A fingernail brush helps remove dirt and 'germs'. Dry your hands on a

paper towel or a cloth towel that is washed frequently (every day is best).

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Restricted and Excluded Employees

Food employees who are ill with vomiting or diarrhea must be excluded from working in the establishment.

Food employees must be restricted from working with exposed food, clean equipment, utensils, linens, and single-service or single-use items who have:

 An enteric bacterial pathogen capable of being transmitted by food,

including Salmonella spp., Shigella spp., or Escherichia coli O157:H7.

 Persistent sneezing, coughing, or a runny nose.

Handwashing

Always make sure that hands are washed and thoroughly dried before starting work, between tasks, and before working with food products, equipment, utensils, and linens. Correct handwashing includes cleaning the backs of hands, palms, forearms, between fingers and under the fingernails using warm water, soap, and a fingernail brush.

Cuts, Wounds, and Sores

Any cuts, wounds, or open sores on the hands and arms must be completely covered by a waterproof bandage. Wear single-use gloves or finger cots over any bandages on the hands and fingers.

Hair Restraints

Employees are required to wear hair restraints such as hair nets, hats, scarves, or beard nets that are effective in keeping their hair in control. Employees such as counter staff, hostesses, wait staff, and bartenders may not be required to wear hair restraints if they present a minimal risk of contaminating exposed food, clean equipment and utensils, and unwrapped service or single-use articles.

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Proper Work Clothing

Employees who prepare or serve food products or wash and sanitize equipment or utensils must wear clean outer garments. It is recommended that aprons, chef jackets, or smocks are worn over street clothing.

Keep spare personal clothing and other personal items away from food handling and storage areas. Employers must provide adequate storage areas for employee's personal belongings. If employees routinely change clothing at the establishment, a room or area must be designated and used for that purpose. Such changing areas must be separate from food, clean equipment and linen.

Wearing of Jewelry

The wearing of jewelry should be limited to plain banded rings only. Necklaces, bracelets, earrings, and other jewelry should not be worn when preparing or serving food.

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TRUE OR FALSE:

Read the given statement below. Write (T) if the statement is True and (F) if the statement is False. Write your answer on a separate sheet.

_____ 1. It is illegal in many countries to smoke or drink while working behind a bar

_____ 2. Cocktail shakers and strainers must be washed even between drinks

_____ 3. Nail polish is not allowed even if neutral colors are used. _____ 4. Avoid using the same spoon more than once for tasting food.

_____ 5. Any cuts, wounds, or open sores on the hands and arms must be completely covered by a waterproof bandage

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ANSWER KEY 1.2-3 1. T 2. T 3. F 4. T 5. T

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JOB SHEET 1.2-1

Title: Bar Cleaning Procedures

Performance Objective: After performing the task about glass wash machine operation, you should be able to demonstrate the proper cleaning procedures in a bar

Supplies/Materials :  Mop  Cleaning towels  Disinfectant  Pail  Cleaning brushes  Soft broom/sweeper  Hand gloves  Mask  Powder detergents  Liquid detergents  Stain removers  Insecticide spray  Chemical solution  Duster Equipment :  Vacuum cleaner  Floor polisher Steps/Procedure: Opening

1. Clear any debris or unpleasantries from entryways and windows 2. Open the door and note anything that immediately jumps out at

you as needing attention (odors, misplaced items, spills or things that need to be cleaned)

3. Clean floors (you can never vacuum too much) 4. Wipe down counter tops and tables

5. Replace and refill any condiments and tabletop items

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Performance Criteria Checklist 1.2-1

Trainee’s Name: _____________________________________ Date: ______________

CRITERIA

Did you….? YES NO

Check all bar areas to ensure that the needs of the venue has been met

Conduct test to all bar equipment to ensure continuous and efficient operation

Clean and lay out tables, furniture and floor appropriately Recycle materials like outdated menus, etc.

Write labels and date to open wine bottles

Comments/ Suggestions:

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OPERATION SHEET 1.2-1

Title: How to use glass wash machine

Performance Objective: Trainee should be able to operate glass wash machine efficiently

Supplies/Materials : glasses (wine glass, beer glass etc.) Equipment : glass wash machine

Steps/Procedure:

Before the glass washer is turned on:

 Check that top and bottom spray arms are clean and clear. To do t his,

remove the top and bottom spray arms. Hold each arm, in turn, u nder

running water and flush through from the central hub. Check tha t the

water runs from all spray nozzles. If not, unclip and clear as neces sary.

 Check nozzles are correctly connected. Ensure that wash nozzles ( white) and rinse nozzles (blue or black) are attached to their appro priate (color coded) arms

 Remove and clean the tray and drum filters and check that the 2 d isc

filters are clear.

 Check there is sufficient detergent and rinse aid and refill if neces sary, ensuring the blue hose is properly connected to the rinse aid bottle.

• Replace all the above fittings correctly.

 Switch the machine on Drink Service and Bar Operations

After the machine has been switched on:

 Check the display panel.

 If an error message is displayed on the screen, the appropri ate action should be taken.

 When ‘READY’ is displayed on the screen the machine is ready for use and can be loaded.

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Performance Criteria Checklist 1.2-1

CRITERIA Did you…?

YES NO

Read the machine manual for safety precautions

Check the condition of the machine before loading glass wares Follow safety procedures before turning on the glass wash machine

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TRAINING PROGRAM EVALUATION NAME : ___________________________________________ POSITION/DESIGNATION : ___________________________________________ ORGANIZATION/INSTITUTION: ___________________________________________ DATE : ____________ INSTRUCTIONS:

Please rate the following program components in terms of the indicators provided below by ticking (√) the column that best describes your evaluation of each program components. Your rating will be treated confidentially.

Adjectival Rating Numerical Rating

Outstanding/Excellent 5

Very Good/Very Adequate 4

Good/Adequate 3

Fair/Satisfactory/Average 2 Inadequate/Unsatisfactory/Poor 1

PROGRAM COMPONENT INDICATORS RATING

5 4 3 2 1 A. Program Design and Organization

1. Clarity of program objectives 2. Organization of course objectives

3. Scheduling of activities and time allotment 4. Attainment of program objectives

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1. Course content vis-à-vis the program objectives 2. Sequencing of the course contents

3. Sufficiency of information

4. Relevance of course content vis-à-vis need C. Training Methodology

1. Effectiveness of selected method

2. Appropriateness to the course objectives D. Program Administration and Management 1. Adequacy of provided supplies and materials 2. Timeliness of provision of supplies and materials 3. Availability of training equipment and materials 4. Conduciveness of the training venue to learning 5. Appropriateness of the physical layout of the venue 6. Overall accommodation

E. Facilitator/Trainer

1. Knowledge of the subject matter 2. Ability to communicate ideas 3. Ability to arouse interest 4. Ability to organize lecture

5. Ability to encourage participation 6. Ability to answer questions

7. Openness to suggestions and comments

8. Ability to encourage critical and/or creative thinking 9. Use of training equipment

10. Comprehensiveness of lecture

11. Ability to provide practical exercises SKILLS

Learning Outcomes

A. Plan and prepare for the installation of a simple computer network

1. Plan safety procedures according to job requirements? 2. Design a simple network based on given conditions? 3. Prepare network devices and media?

B. Install and test the connectivity of computer systems 1. Observed safety measures while installing devices? 2. Install devices according to design requirements?

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connectivity?

4. Determine ways to ensure successful operation and transfer of data?

WORK ATTITUDES Punctuality/Attendance

Resourcefulness/creativity

Obedience, respect to authority, rules and regulations Commitment to work

Adaptability to change

Cooperation with co-workers

Concern to environmental preservation

Feedback

Please indicate your recommended training programs to be offered by this training institution

__________________________________________________________ __________________________________________________________ __________________________________________________________

THANK YOU FOR YOUR COOPERATION

Training Needs

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Title/Module of Instruction Install computer

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TRAINING PLAN

Qualification: Bartending (NC II)

Trainees’ Training Requirements Training Activity/Task Mode of Training Staf Facilities/Tools

and Equipment Venue

Assessment Method

Date and Time Clean bar and

equipment  Practice safety procedures in cleaning bar areas and equipment  Show proper handling of bar equipment  Perform bar operations  Generate reports based on company policies and procedures  Self-paced instruction  Demon stratio n Floor manager Trainer  Mop  Cleaning towels  Disinfectant  Pail  Cleaning brushes  Soft broom/ sweeper  Hand gloves  Mask  Powder detergents  Liquid detergents  Stain removers  Insecticide  Practical

work Area Written Test_Performance Test

Jan. 10, 2014

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spray  Chemical solution  Duster  Vacuum cleaner  Floor polisher  Service counters  Service stations  Backbar mirrors  Display counter/shel ves  Flooring  Beverage storage  Post mix service points  Refrigeration equipment  Ice maker  Ice bin  Blenders Clean and maintain public areas  Enumerate safe work practices and first aid regulations  Identify the basic hygiene requireme nts

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 Coffee machines  Utensils and tools  glass washers  Glassware  Food containers for garnishes, chips  Reference materials: Company policy procedures

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Technical Education and Skills Development Authority

TRAINEE’S RECORD BOOK

BR-02

NAME: Juan Salvador

QUALIFICATION: Bartending (NC II)

TRAINING DURATION: 50 hours

TRAINER: Gregorio Lim

Instructions:

This Trainees’ Record Book (TRB) is intended to serve as record of all accomplishment/task/activities while undergoing training in the industry. It will eventually become evidence that can be submitted for portfolio assessment and for whatever purpose it will serve you. It is therefore important that all its contents are viably entered by both the trainees and instructor.

The Trainees’ Record Book contains all the required competencies in your chosen qualification. All you have to do is to fill in the column “Task Required” and “Date Accomplished” with all the activities in accordance with the training program and to be taken up in the school and with the guidance of the

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instructor. The instructor will likewise indicate his/her remarks on the “Instructors Remarks” column regarding the outcome of the task accomplished by the trainees. Be sure that the trainee will personally accomplish the task and confirmed by the instructor.

It is of great importance that the content should be written legibly on ink. Avoid any corrections or erasures and maintain the cleanliness of this record.

This will be collected by your trainer and submit the same to the Vocational Instruction Supervisor (VIS) and shall form part of the permanent trainee’s document on file.

THANK YOU. NOTES:

__________________________________________________________ __________________________________________________________

Unit of Competency: Cleaning Bar Areas Learni

ng Outcome

Task/Activity

Required AccomplishedDate InstructorsRemarks

Clean bar and

equipment

 Practice safety procedures in cleaning bar areas and equipment  Show proper handling of bar equipment  Perform bar operations  Generate reports based on company policies and procedures 1/12/2014 1/17/2014 1/31/2014 2/14/2014  Did the task with ease  accomplish ed the job with care  A team-player. Works well

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with others Clean and maintain public areas  Enumerate safe work practices and first aid regulations  Identify the basic hygiene requirements 2/24/2014 3/1/2014  Well-organized  Sometimes forget safety procedures __________________ ___________________ Trainee’s Signature Trainer’s Signature

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TRAINEE’S PROGRESS SHEET

Name : Juan Salvador Trainer : Gregorio

Lim Qualification : Bartending NC II Nominal

Duration : 50 hours

Units of Competency Training

Activity Training Duration Date Started Date Finished _Rating Trainee’s Initial Supervisor’s Initial

Clean Bar Areas  Practice safety procedures in cleaning bar areas and equipment  Show proper handling of bar equipment  Perform bar operations  Generate reports based on company policies and procedures 2 days 2 days 14 days 4 days 1/10 1/13 1/15 2/1 1/12 1/14 1/28 2/4  Competent  Competent  Competent  Competent

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 Enumer ate safe work practices and first aid regulatio ns  Identify the basic hygiene requirem ents 2 days 2 days 2/5 2/7 2/6 2/8  Competent  Competent Total Competent

Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a

numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical rating

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TRAINING SESSION EVALUATION FORM INSTRUCTIONS:

This post-training evaluation instrument is intended to measure how

satisfactorily your trainer has done his job during the whole duration of your training. Please give you honest rating by checking on the corresponding cell of your response. Your answers will be treated with utmost confidentiality.

TRAINERS/INSTRUCTORS

Name of Trainer: Gregorio Lim 1 2 3 4 5

1. Orients trainees about CBT, the use of CBLM and the evaluation system

2. Discusses clearly the unit of competencies and outcomes to be attained at the start of every module 3. Exhibits mastery of the subject/course he/she is

teaching

4. Motivates and elicits active participation from the student or trainees

5. Keeps records of evidence/s of competency attainment of each student/trainees

6. Instill value of safety and orderliness in the classrooms and workshops

7. Instills the value of teamwork and positive work values

8. Instills good grooming and hygiene 9. Instills value of time

10. Quality of voice while teaching

11. Clarity of language/dialect used in teaching 12. Provides extra attention to trainees and

students with specific learning needs

13. Attends classes regularly and promptly

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15. Maximizes use of training supplies and materials

16. Dresses appropriately 17. Shows empathy

18. Demonstrates self-control

This post-training evaluation instrument is intended to measure how satisfactorily you trainer prepared and facilitated your training. Please give your honest rating by

checking on the corresponding cell of your response. Your answers will be treated with utmost confidentiality.

Use the following rating scales: 5 – Outstanding

4 – Very Good/ Very Satisfactory 3 – Good/ Adequate

2 – Fair/ Satisfactory 1 – Poor/ Unsatisfactory

PREPARATION 1 2 3 4 5

1. Workshop layout conforms with the components of a CBT workshop 2. Number of CBLM is sufficient

3. Objectives of every training session is well explained

4. Expected activities/ outputs are clarified

DESIGN AND DELIVERY 1 2 3 4 5

1. Course contents are sufficient to attain objectives

2. CBLM are logically organized and presented 3. Information Sheet are comprehensive in

providing the required knowledge

4. Examples, illustrations, and demonstrations help you learn

5. Practice exercises like Task/Job Sheets are sufficient to learn required skills

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6. Valuable knowledge are learned through the contents of the course

7. Training Methodologies are effective

8. Assessment Methods and evaluation system are suitable for the trainees and the

competency

9. Recording of achievements and competencies acquired is prompt and comprehensive

10. Feedback about the performance of learners are given immediately

TRAINING FACILITIES/RESOURCES 1 2 3 4 5

1. Training Resources are adequate

2. Training Venue is conducive and appropriate 3. Equipment, Supplies and Materials are

Sufficient

4. Equipment, Supplies and Materials are suitable and appropriate

5. Promptness in providing Supplies and Materials

SUPPORT STAFF 1 2 3 4 5

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SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION FORM

Dear Trainees:

The following questionnaire is designed to evaluate the effectiveness of the Supervised Industry Training (SIT) or On the Job Training (OJT) you had with the Industry Partners of (your institution). Please check the appropriate box corresponding to your rating of each question asked. The results of this evaluation shall serve as a basis for improving the design and management of the SIT in SICAT to maximize the benefits of the said Program. Thank you for your cooperation.

Legend:

5 – Outstanding

4 – Very Good/ Very Satisfactory 3 – Good/ Adequate 2 – Fair/ Satisfactory 1 – Poor/ Unsatisfactory NA – Not Applicable Ite m No. Question Ratings

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Institutional Evaluation 1 2 3 4 5 N_A

1

Has (your institution) conducted an orientation about the SIT/OJT program, the requirements and preparations needed and its expectations?

√

2

Has (your institution) provided necessary assistance such as referrals or

recommendations in finding the company for your OJT?

√

3 Has (your institution) showed coordination with the Industry Partner in the design

and supervision of your SIT/OJT? √

4 Has your in-school training adequate to undertake Industry partner assignment

and its challenges √

5 Has (your institution) monitored your _{progress in the Industry?}

√

6 Has the supervision been effective in achieving you OJT objectives and providing feedbacks when necessary?

√

7 Did (your institution) conduct assessment of your SIT/OJT program upon completion?

√

8 Were you provided with the results of the Industry and (your institution)’s

assessment of your OJT? √

Comments/Suggestions:

Ite m

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No.

INDUSTRY PARTNER 1 2 3 4 5 N_A

1 Was the industry partner appropriate for the type of training required and/or

desired? √

2 Has the industry partner designed the training to meet your objectives and

expectations? √

3 Has the industry partner showed coordination with (your institution) in the

design and supervision of the SIT/OJT? √

4 Has the Industry Partner and its staff welcomed you and treated you with respect

and understanding? √

5

Has the industry partner facilitated the training, including the provision of

necessary resources such as facilities and equipment needed to achieve your OJT objectives?

√

6 Has the Industry Partner assigned a supervisor to oversee your work or

training? √

7 Was the supervisor effective in supervising you through regular meetings, consultations, and advise?

√

8

Has the training provided you with the necessary technical and administrative exposure of real world problems and practices?

√

9 Has the training program allowed you to develop self-confidence, self motivation and

positive attitude towards work? √

10 Has the experience improved your personal _{skills and human relations?} √ 11 Are you satisfied with your training in the √

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Industry?

Comments and Suggestions:

Signature : _____________________________ Printed Name : Juan Salvador

Qualification : Bartending (NC II)

Host Industry Partner: R & B Bar and Restaurant Supervisor : Antonio Cortez

Period of Time : 1/20/2014 – 2/15/2014 (50 hours) Training : Clean Bar Areas

Instructor : Gregorio Lim

COMPETENCY ASSESSMENT AGREEMENT Candidate’s

Name: Juan Salvador Assessor’s

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Qualification: Bartending NC II

Units of

Competency to be assessed:

BASIC UNITS

 Participate in workplace communication

 Work in a team environment

 Practice Career Professionalism

 Practice occupational health and safety procedures COMMON UNITS

 Develop and update industry knowledge

 Observe workplace hygiene procedures

 Perform computer operations

 Perform workplace and safety practices

 Provide effective customer service CORE UNITS

 Clean bar areas

 Operate bar

 Prepare and mix cocktails and non-alcoholic drinks  Provide wine service

YES NO

 Have the context and purpose of assessment been explained?

 Have the qualification and units of competency been explained?

 Do you understand the assessment procedure and evidence to be collected?

 Have your rights and appeal system been explained?

 Have you discussed any special needs to be considered during assessment?

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I agree to undertake assessment in the knowledge that information gathered will only be used for professional development purposes and can only be accessed by concerned assessment personnel and my manager/supervisor

Candidate’s Signature: Date:

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The unit of competency, “Clean Bar Areas”, is one of the competencies of Bartending (NC II), a course which comprises the knowledge, skills and attitudes required to provide general assistance in maintaining cleanliness of bar area and related equipment, reflects the role of a bartender and/or a bar porter.

This module contains training materials and activities related to identifying learner’s requirements, preparation of tools and equipment related to bartending.

In this module, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome are Information sheets, Self-checks, Task Sheets/Operation Sheets and Job

Sheets. Follow and perform the activities on your own. If you have questions, do

not hesitate to ask for assistance from your facilitator.

Remember to:

 Read information sheets and complete the self-checks. Suggested references are included to supplement the materials provided in this module.

 Perform the Task Sheets and Job Sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows the sheets.

 Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall

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serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this competency before moving to another competency. A Certificate of Achievement will be awarded to you after passing the evaluation.

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Sector:

TOURISM (HOTEL AND RESTAURANT)

Qualification:

BARTENDING NC II

Unit:

CLEAN BAR AREAS

A

URORA

P

OLYTECHNIC

C

OLLEGE

Aurora

EQUIPMENT PURCHASE REQUEST

Qualification Bartending (NC II)

Section/Area Practical Work Area

Date February 9, 2014

Reason for Purchase

 Replacement of damaged vacuum cleaner

 Glass ware (Wine glass)

Equipment/Item Name Description Price

(Approx.) Quantity Total (Php)

Glass ware Wine glass 40 6 240

Vacuum cleaner Siemens Vacuum

cleaner 3,000 1 3,000

PHP 7,680

Requested By: _{Gregorio Lim} Approved By: _{FATIMA GARCIA}

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EVIDENCE PLAN Competency

standard: Bartending (NC II)

Unit of

Competency: Clean Bar Areas

Ways in which evidence will be collected: (tick the column)

O bs er va ti on & qu es ti on in g D em on st ra ti on & qu es ti on in g _Thir d Pa rt y R ep or t Po rt fo lio W it te n

Cleaned bar surfaces and equipment in accordance

with industry standard and hygiene regulations √ √

Operated equipment in accordance with

manufacturer’s manual and instructions √ √

Applied workplace operations and procedures* _√ _√

Maintained cleanliness and tidiness of bar area*

√ √

Performed bar cleaning procedures safely and