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

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
CORE COMPETENCIES

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
4.5 Check wine for faults

Sample Data Gathering Instrument for Trainees

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)

Cultural and
language
background

Average grade in:

Average grade in:

English

Math

a. 95 and above

a. 95 and above

b. 90 to 94

b. 90 to 94

c. 85 to 89

c. 85 to 89

d. 80 to 84

d. 80 to 84

a. 75 to 79

e. 75 to 79

Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim

Characteristics of learners
f. Ibaloy
g. Others( please specify)_____________
Education &
general
knowledge

Highest Educational Attainment:

a. High School Level
b. High School Graduate
c. College Level
d. College Graduate

Sex

a. Male
b. Female

Age
Physical ability

Your age: _____

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. ___________________________

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.
b.
c.
d.

Financially challenged
Working student
Solo parent
Others(please specify)

Characteristics of learners
___________________________

Evidences/Proof of Current Competencies (Sample)

Current
competencies
Prepare bar for

Proof/Evidence
Practical Demonstration

Means of validating
Performance criteria

service
Take drink orders
Serve drinks
Identify and deals
customer affected
with alcohol
Close/turn over
bar operations
order form, etc)

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

Identifying Training Gaps

checklist prepared by
the trainer
Investigate the
authenticity of the
document, date
acquired and the
standing of the
company/employer who
issued the certificate

Required Units of
Competency/Learning
Outcomes based on CBC

Current
Competencies

Training
Gaps/Requirements

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
Prepare and mix a
range of cocktails
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 nonalcoholic drinks
4. Provide wine service
4.1 Explain different
types of wines to customer

Prepare and mix a

variety of nonalcoholic drinks
Use, clean and
maintain bar tools,
equipment and
machineries for
mixing cocktails and
non-alcoholic drinks
Explain different
types of wines to

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
4.5 Check wine for
faults

Check wine for faults

Check wine for faults

Training Needs
Training Needs
(Learning Outcomes)
1.1 Clean bar and equipment
1.2 Clean and maintain public areas

Module Title/Module of
Instruction
Cleaning bar areas

SESSION PLAN
Sector

Qualification Title

Unit of Competency

CLEAN BAR AREAS

Module Title

CLEANING BAR AREAS

Nominal Duration :

TOURISM (HOTEL AND RESTAURANT)

BARTENDING (NC II)

50 hours

Learning Outcomes:
LO1 Clean bar and equipment
LO2 Clean and maintain public areas
A. INTRODUCTION:
This module deals with the knowledge & skills required in cleaning bar and equipment, cleaning
and
maintaining public areas.
B. LEARNING ACTIVITIES
LO 1: Clean bar and equipment
Learning
Content

Methods

Classification
Lecture/
of bar surfaces
discussion
and equipment

Care and use

of bar

Lecture/

Presentation

Practice

Read information sheet

1.1-1: Classification of
bar surfaces and
equipment

Read Information sheet

1.1-2: Proper handling

Answer

Answer
Selfcheck
1.1-1

Feedback

Resources

Time

Compare

answers with
answer
key
1.1-1

Information
sheet 1.1-1

4
hrs

Information
sheet 1.1-2

Self- Compare
answers

equipment

Group
Discussion/
Slide
presentation

of bar equipment

check 1.1-2:

View slide presentation

about the proper care

and
use
of
bar
equipment

PC with its
peripherals
Projector

hrs

Job sheet
1.1-3
Manuals/
brochures
Post mix
service
points
Beverage
storage
Refrigeration
equipment

10
hrs

Answer
Self- Compare

check 1.1-4
answers
with answer
key 1.1-4

Company
policy
procedures
Information
sheet 1.1-4

Answer

Information

Ask/Answer
discussion

Bar operations Demonstration Perform and practice Job sheet 1.1-3: Bar
operations

Preparation of Lecture/
reports
discussion
according to
policy
procedures

Read Information sheet

1.1-4:
Generating
reports
based
on
company policies and
procedures

with answer
key 1.1-2

questions during

Check

performance
with detailed
checklist
(Performance
Criteria
Checklist)

Oral
questioning

hrs

LO 2: Clean and maintain public areas

Health Act

Lecture

Read information sheet

Self- Compare

related to
basic hygiene
requirements
in bar area
Safe
work
practices and
first
aid
regulations

Bar cleaning
procedures

1.2-1: Basic Hygiene

Requirements

Film
viewing/
group
discussion

Lecture

check 1.2-1

View slides/film strips

Ask/Answer
about safety procedures
discussion
in the workplace
Read information sheet
1.2-3: Bar equipment
and tools

answers with
answer
key
1.2-1
questions

during

Answer
Self- Compare

check 1.2-3
answers
with answer
key 1.2-3

Demonstration Perform and practice operation sheet 1.2-3: How Check

to use glass wash machine
performance
with detailed
Perform and practice Job sheet 1.2-3: Bar
checklist
cleaning procedures
(Performance
Criteria
Checklist)
Oral
questioning

sheet 1.2-1

hrs

PC with its
peripherals
projector

Information
sheet 1.2-3

Operation
sheet 1.2-3
Job sheet
1.2-3
Beverage
storage
Refrigeration
equipment
Cleaning
tools and
Equipment

hrs

17
hrs

C. ASSESSMENT PLAN

Written Test
Performance Test

D. TEACHERS SELF-REFLECTION OF THE SESSION

Sufficient learning content

The learning methods used are well-organized
The method for evaluation is appropriate
Learning resources are sufficient

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

MODULE CONTENT

QUALIFICATION TITLE :

BARTENDING (NC II)

UNIT OF COMPETENCY :

CLEAN BAR AREAS

MODULE TITLE

CLEANING BAR AREAS

MODULE DESCRIPTOR

NOMINAL DURATION

: 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.
:

50 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees must be able to:
LO1. Clean bar and equipment
LO2. Clean and maintain public areas

LO1. CLEAN BAR AND EQUIPMENT

ASSESSMENT CRITERIA:
1.

Bar surfaces and equipment were cleaned in accordance with

industry standard and hygiene regulations
Equipment was operated in accordance with manufacturers manual
and instructions
Conditions of utensils and glassware are checked for dirt and
damages
Broken, cracked items, and other waste were safely disposed in
accordance with environmental considerations
Reports were prepared in accordance with establishments policy
procedures
Closing up procedures of glassware and other equipment is
accomplished based on establishment standards

2.
3.
4.
5.
6.

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

Hand gloves

Cleaning towels

Mask

Disinfectant

Powder detergents

Pail

Liquid detergents

Cleaning brushes

Stain removers

Soft broom/sweeper

Insecticide spray

Chemical solution

Post mix service points

Duster

Refrigeration equipment

Vacuum cleaner

Ice maker

Floor polisher

Ice bin

Service counters

Blenders

Service stations

Coffee machines

Backbar mirrors

Utensils and tools

Display counter/shelves

glass washers

Flooring

Glassware

Beverage storage

Food containers for garnishes,

chips

METHODOLOGIES:

Lecture/discussion
demonstration
Movie/Film Viewing

ASSESSMENT METHODS:

Written examination
Practical demonstration

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
Service stations
Cleaning towels
Backbar mirrors
Disinfectant
Display counter/shelves
Pail
Flooring
Cleaning brushes
Beverage storage
Soft broom/sweeper
Post mix service points
Hand gloves
Refrigeration equipment
Mask
Ice maker
Powder detergents
Ice bin
Liquid detergents
Blenders
Stain removers
Coffee machines
Insecticide spray
Utensils and tools
Chemical solution
glass washers
Duster
Glassware
Vacuum cleaner
Food containers for
Floor polisher
garnishes, chips
Service counters

Reference materials:
Company policy
procedures

METHODOLOGIES:

Lecture/discussion
Demonstration
Group discussion

ASSESSMENT METHODS:

Written examination
Practical demonstration

Learning Experiences

Learning Outcome II

Clean and maintain public areas

Learning Activities

Read information sheet

1.2-1: Bar equipment and
tools
Answer self-check 1.2-1

Compare your
Answer Key 1.2-1

answers

to

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

Special Instructions

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.


Compare your
Answer Key 1.2-3

answers

to

Submit your output to

your
trainer
for
evaluation
and
recording.

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

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. Its faster and
safer than using a knife
Fruit Press: One handed style. It is a very hygienic approach to

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

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

Cocktail
Shakers

Muddler
s
&
Mallets

Cocktail
Decorati
ons

Juicers,
Reamer
s
&
Zesters

Drink
Stirrers

Cocktail
Sticks

Straws

Cocktail
Mixers

Cocktail
Glasses

Ice
Crusher
s

Cocktail
Strainer
s

Cocktail
Equipm
ent

Flair
Equipm
ent

Cocktail
Sets

Bar
Tools

Ice Cube
Trays

Drink Coolers

Cocktail Books

Plastic Cocktail Fish Bowl

100oz / 2.9ltr

Stainless Steel Freeflow

Pourer

Professional Boston Cocktail

Shaker

Twisted Mixing Spoon

Jigger Spirit Measure

Paper Cocktail Umbrellas

Hawthorne Cocktail Strainer

Bar Caddy Classic

black
Bartending Equipment

Bendy straws 8 inch

Woven Wooden Salad Bowl 8"

Curved Melamine Bowl White

Polycarbonate Dredger 12oz

Colour Coded Chopping Board Yellow LDPE 1/2inch

Aluminium Egg Slicer

Square Vinegar & Oil Dispenser 5oz /

140ml

Non Stick Silicone Baking Mat

Eiffell Tower Salt Shaker

Stainless Steel Double Walled Wine Cooler

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

Red

Catering

Mini

Cocktail

Jars

Party

Cups

Equipment

Fridges

Sets

Beer

Bongs

Drink

Dispenser

Drinking

Jars

Tagines

Port Sippers

Apollo chrome spring wine bottle holder

Glassware

Glassware Gift Sets

Novelty Glasses

Plastic Glasses

Glassware Ranges

Branded Glasses

Wine Glasses

Shot Glasses

Hiball Tumbler Glasses Old Fashioned Tumbler Beer Glasses

Glasses

Brandy Glasses

Coffee Glasses

Tankards
Glasses

&

Stein Decanters & Carafes

Champagne Glasses

Bottles

Cocktail Glasses

Stem Beer Glasses

Punch
Bowls
and CE Mark Glasses
Cocktail Fish Bowls

Pint Glasses

Half Pint Glasses

Martini Glasses

Bomb Shot Glasses

Sherry & Port Glasses

Aperitif,
Digestif
Liqueur Glasses

Margarita Glasses

& Appetiser Shot Glasses

and
Dessert
Shot

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

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.

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

Port Sipper Set with Four Sippers

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 theyre 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, its 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. Thats
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.

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 doesnt
look clean, DONT 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. Dont
let those displays get dusty. Its 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, theyll sparkle under your bar or nightclubs lighting, making
those drinks more attractive to your guests.
7. Keep taps clear. Just like its 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

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 nightclubs floor by the end of the night. Make sure to mop
and sanitize your floor at the end of the night. Also, make sure staff
member keep an eye on the floor throughout the night to ensure any
spills are quickly cleaned.
10.
Dont forget the bar and tables. These areas can get sticky by the
end of the night. Make sure to clean and sanitize using approved cloths
and solutions. Keep a sanitizer pail filled with the proper levels of
cleaning solution and a clean cloth handy for cleaning throughout the
night. Sanitize all condiment bottles and containers daily.
11.
Keep restrooms clean. Designating an employee to make sure
restrooms are cleaned and fully stocked throughout the night will help

you avoid
restroom complaints and problems. The
more you maintain the restrooms cleanliness throughout the night, the
easier the cleanup will be later.
12.
Make a cleaning schedule and stick to it. None of these cleaning
tips matter if theyre not being enforced. Designate employees to clean
certain areas during each shift and hold them accountable. Post the
schedule in a designated spot for employees to check out daily so they
know what to clean and how often.
Taking steps to keep your bar or nightclub in top shape will only help your
bottom line. Customers who enter an enjoyable atmosphere are more likely to

stay longer, which means theyll buy more drinks and improve your bottom
line.

Self- Check 1.2-1

Direction:

1.

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

A metal bar accessory used to remove ice from a mixed drink as it is

poured into the serving glass.
a) cocktail shaker

2.

b) pour spouts

c) funnel

5.

d) pour spouts

d) mesh tea strainer

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

4.

c) muddler

Use for filtering out wine crystals, raspberry seeds, pulp, etc.
a) fruit press

3.

b) cocktail strainer

c) muddler

d) citrus zester

A device used by bars to serve various types of carbonated and noncarbonated drinks. It has the ability to serve any beverage that is some
combination of syrup, water and carbon dioxide.
a) soda gun

c) muddler

b) fruit press

d) citrus zester

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

Answer key 1.2-1

1.
2.
3.
4.
5.

B
D
A
A
C

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.

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.

 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).

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 single-service or singleuse articles.

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.

SELF CHECK 1.2-3

TRUE OR FALSE:
Read the given statement below. Write (T) if the statement is True and (F) if the
statement is False. Write your answer on a separate sheet.
_____ 1.
It is illegal in many countries to smoke or drink while working
behind a bar
_____ 2.
drinks

Cocktail shakers and strainers must be washed even between

_____ 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

ANSWER KEY 1.2-3

1. T
2. T
3. F
4. T
5. T

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

Performance Criteria Checklist 1.2-1

Trainees Name: _____________________________________ Date: ______________
CRITERIA

Did you.?
Check all bar areas to ensure that the needs of the venue has
been met
Conduct test to all bar equipment to ensure continuous and
efficient operation
Clean and lay out tables, furniture and floor appropriately
Recycle materials like outdated menus, etc.
Write labels and date to open wine bottles

YES

NO

Comments/ Suggestions:
Trainer: _____________________________________________ Date: ______________

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.

Performance Criteria Checklist 1.2-1

CRITERIA
Did you?
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
Observe proper glass ware stacking

YES

NO

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

Very Good/Very Adequate

Good/Adequate

Fair/Satisfactory/Average

Inadequate/Unsatisfactory/Poor

PROGRAM COMPONENT INDICATORS

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
B. Course Content

RATING
4 3 2

1.
2.
3.
4.

Course content vis--vis the program objectives

Sequencing of the course contents
Sufficiency of information
Relevance of course content vis--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?
3. Decide what method is appropriate to check network

connectivity?
4. Determine ways to ensure successful operation and
transfer of data?
WORK ATTITUDES
Punctuality/Attendance
Resourcefulness/creativity
Obedience, respect to authority, rules and regulations
Commitment to work
Adaptability to change
Cooperation with co-workers
Concern to environmental preservation
Feedback
Please indicate your recommended training programs to be offered by this
training institution
__________________________________________________________
__________________________________________________________
__________________________________________________________

THANK YOU FOR YOUR COOPERATION

Training Needs
Gaps

Module

Duration (hours)

Title/Module of
Instruction
Install computer
systems and network

Installing computer
systems and networks

60 hours

TRAINING PLAN
Qualification: Bartending (NC II)

Trainees Training
Requirements
Clean bar
equipment

Training
Activity/Task

and Practice safety

procedures in
cleaning bar
areas and
equipment

Mode of
Training

Show proper
handling of bar
equipment
Perform bar
operations

Generate reports
based on
company policies
and procedures

Self-paced
instruction

Demon
stratio
n

Staf
Floor
manager
Trainer

Facilities/Tools
and Equipment

Mop

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

Venue
Practical
work Area

Assessment
Method
Written Test
Performance
Test

Date
and
Time
Jan.
10,
2014

Clean
maintain
areas

and
public

Enumerate
safe work
practices
and first
aid
regulations

Identify
the basic
hygiene
requireme
nts

spray
Chemical
solution
Duster
Vacuum
cleaner
Floor
polisher
Service
counters
Service
stations
Backbar
mirrors
Display
counter/shel
ves
Flooring
Beverage
storage
Post mix
service
points
Refrigeration
equipment
Ice maker
Ice bin
Blenders

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

Technical Education and Skills Development Authority

TRAINEES RECORD BOOK

I. D.
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

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
trainees document on file.
THANK YOU.
NOTES:
__________________________________________________________
__________________________________________________________
Unit of Competency: Cleaning Bar Areas
Learni
ng
Outcome

Task/Activity
Required

Clean bar Practice safety

and
procedures in
equipment
cleaning bar areas
and equipment
Show proper
handling of bar
equipment
Perform bar
operations

Generate reports
based on company
policies and
procedures

Date
Accomplished

Instructors
Remarks

1/12/2014

Did
the
task with
ease

accomplish
ed the job
with care

A
teamplayer.
Works well

1/17/2014

1/31/2014
2/14/2014

with others
Clean and
maintain
public areas

Enumerate
safe work
practices and
first aid
regulations
Identify the
basic hygiene
requirements

__________________
Trainees Signature

2/24/2014

Wellorganized

3/1/2014

Sometimes
forget
safety
procedures

___________________
Trainers Signature

TRAINEES PROGRESS SHEET

Name

Juan Salvador

Trainer

Gregorio
Lim

Qualification

Bartending NC II

Nominal
:
Duration

50 hours

Training
Activity

Units of Competency

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

Training
Duration

Date
Started

Date
Finished

2 days

1/10

1/12

Competent

2 days

1/13

1/14

Competent

14 days

1/15

1/28

Competent

4 days

2/1

2/4

Competent

Rating

Trainees
Initial

Supervisors
Initial


Enumer
ate safe
work
practices
and first
aid
regulatio
ns

Total

2 days

2/5

2/6

Competent

2 days

2/7

2/8

Competent

Identify
the
basic
hygiene
requirem
ents
Competent

Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a
numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry
supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we do
not use numerical rating

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. 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

14.

Shows energy and enthusiasm while teaching

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. 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. 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

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. 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. Support Staff are accommodating

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
4
3
2
1
NA
Ite
m
No.

Outstanding
Very Good/ Very Satisfactory
Good/ Adequate
Fair/ Satisfactory
Poor/ Unsatisfactory
Not Applicable

Question

Ratings

Institutional Evaluation

Has (your institution) conducted an

orientation about the SIT/OJT program,
the requirements and preparations needed
and its expectations?

Has (your institution) provided necessary

assistance such as referrals or
recommendations in finding the company
for your OJT?

Has (your institution) showed coordination

with the Industry Partner in the design
and supervision of your SIT/OJT?

Has your in-school training adequate to

undertake Industry partner assignment
and its challenges

Has (your institution) monitored your

progress in the Industry?

Has the supervision been effective in

achieving you OJT objectives and providing
feedbacks when necessary?

Did (your institution) conduct assessment

of your SIT/OJT program upon
completion?

Were you provided with the results of the

Industry and (your institution)s
assessment of your OJT?

Comments/Suggestions:

Ite
m

Question

Ratings

N
A

No.
INDUSTRY PARTNER

Was the industry partner appropriate for

the type of training required and/or
desired?

Has the industry partner designed the

training to meet your objectives and
expectations?

Has the industry partner showed

coordination with (your institution) in the
design and supervision of the SIT/OJT?

Has the Industry Partner and its staff

welcomed you and treated you with respect
and understanding?

Has the industry partner facilitated the

training, including the provision of
necessary resources such as facilities and
equipment needed to achieve your OJT
objectives?

Has the Industry Partner assigned a

supervisor to oversee your work or
training?

Was the supervisor effective in supervising

you through regular meetings,
consultations, and advise?

Has the training provided you with the

necessary technical and administrative
exposure of real world problems and
practices?

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

N
A

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

Candidates
Name:
Assessors
Name:

Juan Salvador
F. Faustino

Qualification:
Units
Competency
be assessed:

of
to

Bartending NC II
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

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?

NO

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
Candidates Signature:
Assessors Signature :

Date:
Date:

TABLE OF CONTENTS

I.

How to use this competency-based learning material

II.

List of competencies

III.

Table of contents

IV.

Module content

V.

Learning Outcome Summary

VI.

Learning Experience # 2 Clean and Maintain Public Areas

VII.

Information Sheet 1.2-1: Bar Equipment and Tools

Self-check 1.2-1
Answer Key 1.2-1
Operation Sheet 1.2-1: How to use glass wash machine
Performance Criteria Checklist 1.2-1
Training Program Evaluation Sheet

IX.

Attachments
1.

Sample Attendance Sheet

2.

Sample Data Gathering Instrument for Trainees Characteristics

3.

Self-assessment Check

4.

Evidences/Proof of Current Competencies

5.

Identifying Training Gaps

6.

Training Needs

7.

Session plan

8.

Training plan

9.

Training Activity Matrix

10.

Progress Chart

11.

Achievement Chart

12.

Minutes of the Meeting

13.

Trainees Progress Sheet

14.

Training Session Evaluation Form

15.

Trainers Session Evaluation

16.

Training Evaluation Report

17.

Trainees Record Book

18.

Supervised Industry Training or On-the-Job Training Evaluation

Form

19.

Workshop layout

20.

Housekeeping Schedule

21.

Housekeeping Inspection Checklist

22.

Equipment Maintenance Schedule

23.

Equipment Maintenance Inspection Checklist

24.

Equipment Purchase Request

25.

Breakdown/Repair Report

26.

Tag-Out Index Card

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALS

Welcome!
The unit of competency, Clean Bar Areas, is one of the competencies of
Bartending (NC II), a course which comprises the knowledge, skills and
attitudes required to provide general assistance in maintaining cleanliness of
bar area and related equipment, reflects the role of a bartender and/or a bar
porter.
This module contains training materials and activities related to
identifying learners requirements, preparation of tools and equipment related
to bartending.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning outcome
are Information sheets, Self-checks, Task Sheets/Operation Sheets and Job
Sheets. Follow and perform the activities on your own. If you have questions, do
not hesitate to ask for assistance from your facilitator.
Remember to:

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

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.

COMPETENCY-BASED CURRICULUM

Sector:

TOURISM (HOTEL AND RESTAURANT)

Qualification:

BARTENDING NC II
Unit:

CLEAN BAR AREAS

AURORA POLYTECHNIC COLLEGE

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.)

Glass ware

Wine glass

40

Vacuum cleaner

Siemens
cleaner

Vacuum 3,000

Quantity

Total (Php

240

3,000

PHP 7,6
Requested By:

Gregorio Lim
TRAINOR

Approved By:

FATIMA GARCIA
SCHOOL DIRECTOR

 Cleaned bar surfaces and equipment in accordance

with industry standard and hygiene regulations
Operated
equipment
in
accordance
manufacturers manual and instructions

with

Applied workplace operations and procedures*

Maintained cleanliness and tidiness of bar area*
Performed bar cleaning
hygienically*

procedures

safely

and

Witten

Portfolio

Third Party Report

questioningDemonstration &

Competency
Bartending (NC II)
standard:
Unit
of Clean Bar Areas
Competency:
Ways in which evidence will be collected:
(tick the column)

questioningObservation &

EVIDENCE PLAN

Note: *Critical aspect of competency

TABLE OF SPECIFICATIONS
Content/Objectives/
Topics
Classification
of
bar
surfaces and equipment
Bar Operations
Preparation of reports
according
to
policy
procedures
Hygiene practices specific
on bar operations
TOTAL

Test Item Distribution

Factual
Knowledge

Compre
hension

Application

Total
Number
of Items

Percen
tage
(%)

10

25%

15

37.5%

12.5%

10

25%

13

12

15

40

100%

Written Test
Answer the following questions. Write legibly in your answer sheet.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

What three forms of ID are acceptable as proof of age?

What is the legal age to drink alcoholic beverages?
Name three subjects that a bartender should never discuss with
customers.
What should you do given the following situation: A customer has
obviously had too many drinks and orders another?
What should you do in the following situation: A customer is using
profanity constantly and is disturbing the other patrons?
What should you do if a customer complains about a drink?
Is it against the law to pour liquor from one bottle into another?
What should you do if you break a glass in the ice?
How often should you give a customer a new, dry napkin?
What is the difference between imported beers and domestic beers?
What is the main flavor of gin?
If liquor is marked 80 proof, what percent is the alcohol content?
What does the term straight up mean?
What should you do if a customer is too drunk to drive themselves
home?

15.

What is the difference between club soda and tonic water?

Answer key

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

Drivers license, passport, PRC license

18
Politics, religion, social issues
Cut him/her off
Warn him/her to stop, cut him/her off, kick him/her out
Try to fix it. If not fixable, remake it.
Yes
Melt down the ice, find the glass, clean it up
With every drink
Country of origin
Juniper berries
40%
Chilled stemmed cocktail glass, chilled liquor, no ice
Call him/her a cab

15.

Minerals (quinine)

PERFORMANCE TEST
SPECIFIC INSTRUCTIONS FOR THE CANDIDATE
QUALIFICATION:
Title of PBA:
Unit of Competency Covered:

Bartending NC II
Clean bar areas in accordance with
company requirements
Clean Bar Areas

PLEASE READ CAREFULLY:

Given the necessary tools, materials and equipment, you are required to

clean bar area in accordance with accepted institutional/industry standard.

(Allotted time: 1 hour)
1. Gather instructions and relevant materials
2. Observe basic hygiene
3. Follow safety procedures in cleaning bar area

LIST OF EQUIPMENT, TOOLS AND MATERIALS

EQUIPMENT
QTY
Description
3
Carpet sweeper
2
Vacuum cleaner
2
polisher
2
washer
SUPPLIES AND MATERIALS

10
Cleaning and sanitizing agents
10
rugs
CLEANING TOOLS
3
mops
3
brooms
3
Dust pans

Trainee

Training Activity Matrix

Training Activity

Facilities/Tools
and Equipment

Venue
(Workstation/
Area)

Date &
Time

Remarks

 Prayer
Reading of the
training objectives
Recall of Prior
knowledge

All
trainees

8:00
8:30 AM

Read information
sheet 1.1-1:
Classification of bar
surfaces and
equipment

Trainee
Trainee
Trainee
Trainee
Trainee

1
4
5
6
7

CBLM
Tables
Chairs

Learning
Resource Area

8:30
10:00
AM

Read information
sheet 1.1-2: Proper
handling of bar
equipment

Trainee 2
Trainee 3
Trainee 8

CBLM
Tables
Chairs

Learning
Resource Area

10:0011:30
AM

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

Trainee 2
Trainee 3
Trainee 8

PC
projector

Audio/visual
room

8:30
10:00
AM

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

Trainee
Trainee
Trainee
Trainee
Trainee

PC
projector

Audio/visual
room

10:0011:30
AM

Perform Job sheet

1.1-3: Bar operations

Read information
sheet 1.1-1:
Classification of bar
surfaces and
equipment

1
4
5
6
7

Manuals/
brochures
Post mix service
points
Trainee 9 Beverage storage
Trainee
Refrigeration
10
equipment

Trainee 2
Trainee 3
Trainee 8

CBLM
Tables
Chairs

Practical Work
Area
(Workstation 1)

Learning
Resource Area

Trainee 1 and
6:
Fast Reader
Trainee 4, 5,
and 7:
Completed
the task on
time
Trainee 2, 3
and 8:
Completed
the task on
time
Trainee 2, 3
and 8:
Completed
the task on
time
Trainee 1 and
6:
Active in
discussion
Trainee 4, 5,
and 7:
Completed
the task on
time

8:30
11:30
PM

Trainee 9:
Performed
the task with
ease
Trainee 10:
Had a hard
time
completing
the task

1:002:30 PM

Trainee 2, 3
and 8:
Completed
the task on
time

Perform Job sheet

1.1-3: Bar operations

View slide
presentation about
safety procedures in
the workplace
Read information
sheet 1.1-4:
Generating reports
based on company
policies and
procedures
View slide
presentation about
safety procedures in
the workplace

Trainee
Trainee
Trainee
Trainee
Trainee

1
4
5
6
7

Trainee 9
Trainee
10

Trainee 9
Trainee
10

Trainee 2
Trainee 3
Trainee 8

Manuals/
brochures
Post mix service
points
Beverage storage
Refrigeration
equipment

PC
Projector

Practical Work
Area
(Workstation 1)

Audio/visual
room

1:00
4:00 PM

Trainee 1 and
7:
Performed
the task
ahead of time
Trainee 4, 5
and 6:
Completed
the task on
time

1:00
2:30 PM

Trainee 9 and
10:
Completed
the task on
time
Trainee 1:
Fast Reader
Trainee 4-7:
Completed
the task on
time

CBLM
Table
Chairs

Learning
Resource Area

2:30
4:30 PM

PC
Projector

Audio/visual
room

2:30
4:30 PM

ACHIEVEMENT CHART

1
Name of
Trainee
Trainee 1

2
Trainee 2

3
Trainee 3

4
Trainee 4

5
Trainee 5

Trainer 1
x

Trainer
Date
Started

c
x

1/26/14

Core Competency

Clean and maintain public areasLearning Outcome or L.O.

Serve drinks Learning Outcome or L.O.

Take drink ordersLearning Outcome or L.O.

Prepare bar for serviceLearning Outcome or L.O.

Operate BarCore Competency

alcoholic drinksLearning Outcome or L.O.

Prepare and mix a variety of non-

Prepare and mix a range of cocktails Learning Outcome or L.O.

alcoholic drinksCore Competency

Prepare and mix cocktails and non-

Close/turn over bar operations order Learning Outcome or L.O.

Identify and deals customer affected Learning Outcome or L.O.

Legend:
Clean bar and equipmentLearning Outcome or L.O.

Clean bar areas

Bartending NC II
50 hours

On-going
passed the Institutional Competency
Evaluation
LO finished

Learning
Outcome
or L.O.
Clean bar
and
equipment

Perform Job
sheet 1.1-3
Bar Operations
x

Name of
Trainee
Trainee 1

Trainee 2

Trainee 3

Trainee 4

Trainee 5

Trainer 1

Learning
Outcome
or L.O.
Clean and
maintain
public
areas

Perform
Task sheet
1.2-1
How to use
glass wash
machine

Perform
Job Sheet
1.2-1
Bar
cleaning
procedures

2/14/2014

Trainer

Date Started

Legend:

c
x

On-going
passed the Institutional Competency Evaluation
LO finished

Training Evaluation Report

Effectiveness of the Training in Enhancing the skills of Trainees
in cleaning the bar areas
Executive summary
The objective of the training is to attain the required
competency upon the use of CBT approach.
Rationale
The purpose of this evaluation report is to determine if the
training activities need to be continued, redesigned or discontinued.
Objectives
To evaluate the competency of the trainees in the proper
cleaning of bar areas
-

To determine if CBT approach effectively enhance the skills

of the trainees

Methodology
The method used to determine the effectiveness of the
training is the written test. It is usually given to test the knowledge
aspect of the competency. The passing score for the written test is
70% of the total items. This is to ensure that trainees learned the
concepts of the competency as they learn the skills.
Results and discussion
Based on the data that has been presented in tables and
graphs, there are significant differences between the pre-test and post
test scores. The scores in the post test increased compared to the
scores in the pre-test.
Therefore the trainees gained the required skills for them to
become competent in computer hardware servicing.
Recommendation
As a result of the conclusions derived from the evaluation, it

is recommended that continuous implementation

approach will enhance the skills of the trainees.

of

the

CBT

INVENTORY OF TRAINING RESOURCES

Resources for presenting instruction
Print Resources
TR
CBC
CBLM
Equipment
Manuals/Specifications/Instructions
Non Print Resources
CD/DVD (Film strips/movie clips)
Software applications (slide presentation)

As per TR
10
10
10
10

pcs
pcs
pcs
pieces

As per TR
2 sets
10 sets

Resources for Skills practice of Competency

As per TR
Supplies and Materials
Standard brands-scotch
Standard brand-Bourbon Whiskey
Premium brand- Brandy
Bar Tools
Heavy-based glass jigger
Three-in-one stainless cocktail shaker
Boston Shaker w/ mixing glass
Fruit Juicer/squeezer
Speed pourer
Bar spoon with relish fork at other end
Equipment
Ice bin
Electric Blender

2 bottles
1 bottle
1 bottle
As per TR
8 pcs
8 pcs
4 sets
2 pcs
25 pcs
8 pcs
As per TR
1 unit
1 set

As per
Inventory
10 pcs
10 pcs
10 pcs
10 pcs

Remarks

As per
Inventory
5 sets
10 sets

Remarks

As per
Inventory
2 bottles
1 bottle
1 bottle
As per
Inventory
10 pcs
10 pcs
10 sets
10 pcs
25 pcs
10 pcs
As per
Inventory
1 unit
1 set

Remarks

Remarks

Remarks

Electric mixer
Underbar refrigerator
Wine chiller

1 set
1 unit
1 unit

1 set
1 unit
1 unit

WORKSHOP LAYOUT

Assessment
Area

HOUSEKEEPING SCHEDULE
Qualification

Bartending II

Area/Section

Laboratory Room

In-Charge

MA Carillo

ACTIVITIES

Schedule for the Month of February

Responsible
Person

Daily

Every
other
Day

Weekly

Every
15th
Day

Monthly

Remarks

EQUIPMENT
Keep the
Trainee
x MAINTENANCE SCHEDULE
glass ware
1(Janitor
Glass wash machine
EQUIPMENT TYPE
clean
in
the
GW-05
EQUIPMENT absence
CODE of
trainee)
LOCATION
Arrange
properly the
stacks of
wine
boxes
ACTIVITIE
S

Check if the
Remove
air
dust in the
conditionin
part
gouter
equipment
isofclean and
equipment
functional
Clean
Checkthe
if
floors,
theres
walls,
current
ceilings,
flowing in
windows
the device
and doors
and
remove
Check
if all
unnecessar
y
obstruction
s

Laboratory Room
Trainee 2
(Janitor in
x
Schedule for the Month of February
the
absence
of
MANPOWE
Daily
Every
Weekly
Every
Monthly
Remarks
trainee)
Other
15th
R
Day

Trainee
3
(Janitor in
Technician
the absence
of trainee)

Trainer

Day

x
Janitor
Trainer

the buttons
are working
Run the
Trainer
equipment
for 5
minutes
and observe
for an
abnormal
operation

Special Instructions:
Trainer: Trainer 1

HOUSEKEEPING INSPECTION CHECKLIST

Qualification

Bartending NC II

Area/Section

Laboratory Room

In-Charge

MA Carillo

YES

NO

INSPECTION ITEMS
1. Does the equipment clean from dust? Secured/stable?
2. Is the air conditioning equipment clean and functional?
3. Are floor, walls, ceilings, windows and doors clean, neat
without obstructions or unnecessary odor?
4. Do the stacks of wine boxes properly arranged?

Remarks:

Inspected by:

Date:

Delfin Angeles

Feb. 20,2014

EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type

: Glass wash machine

Property Code/Number : GW-05

Location

: Laboratory Room

Trainer-In-Charge

: Trainer 1

YE
S

NO

INSPECTION ITEMS

1. Is the equipment clean and dry? No cracks?

2. Are all the buttons working when AC power had been
applied?
3. Is the equipment in A1 condition? If not, was a report
prepared and submitted to authorize personnel?

Remarks:

Inspected by:

Date: 1/27/2014

Area Head

TAG-OUT INDEX CARD

LOG

DATE

TYPE

DESCRIPTION

SERIA
L

ISSUED

(Danger/Caution)

(System Components, Test

Reference, etc.

2014009

January
20, 2014

Danger/
order

Out

of Glass wash machine - 01

2014019

January
30, 2014

Caution/
some
buttons
not Air conditioning unit - 02
working properly

BREAKDOWN / REPAIR REPORT

Property ID Number

VC - 02

Property Name

Vacuum cleaner

Location

Practical work area

Findings

Recommendation

Defective vacuum cleaner

Replacement of the device

Inspected by:

Reported by:

Delfin Angeles

Date:
Jan. 15, 2014

MD Carillo

Date:
Jan. 17, 2014

Subsequent Action Taken:

Recommendation:

Inspection of equipment

Replacement of vacuum cleaner

By:

Reported to:

Technician
Date:
Jan. 19, 2014

M. De Guzman
Date:
Jan. 19, 2014

DEMONSTRATION
Joel C. Pablo
C. Cayanga
Bartending (NC II)
March 15, 2014
8:00 am
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must
be able to clean bar area in 1 hour.
Candidate Name:
Assessor Name:
Qualification:
Date of assessment:
Time of assessment:

Materials and equipment:

LIST OF EQUIPMENT, TOOLS AND MATERIALS
EQUIPMENT
QTY
Description
1
Vacuum cleaner
1
polisher
1
Glass wash machine
SUPPLIES AND MATERIALS
3
rugs
1
Cleaning and sanitizing agents
CLEANING TOOLS
1
Broom and dust pans
1
Garbage receptacles
1
brusher

OBSERVATION

to show if evidence is

demonstrated

During the demonstration of skills, did the

candidate:
Clean and maintain public area
Follow OH and S policies and procedures during the
cleaning of bar and equipment
Maintain proper hygiene before, during and after bar
operation
Follow procedures in treating customer behavior and
attitude
The candidates demonstration was:
Satisfactory ____
Not Satisfactory ____

Yes

No

N/A

RATING SHEET FOR ORAL QUESTIONING

Questions to probe the candidates underpinning knowledge
Extension/Reflection Questions
1. How do you assess whether or not someone has had too much
to drink?
2. Describe the time in which you had to work with your
coworkers to solve a problem. How did working with others help
solve the problem?
3. Describe the most stressful work environment you have
experienced. How did you handle the situation?
Safety Questions
3. What is/are the importance of safety procedures in the
working area?
4. Why is it important for the workers to follow OH & S policies?

Satisfactor
y response
Yes

No

Contingency Questions
5. If the bar is extremely crowded and busy, how would you
decide in which order you tend to customers?
6. How would you handle a customer who has had too much to
drink and is being rude or obscene?
Infrequent Events
7. How are you going to maintain bar equipment?
Rules and Regulations
8. Based on OH & S policies, what should be the basic hygiene
requirements?
The candidates underpinning knowledge ___ Satisfactory
___
Not
was:
Satisfactory
Feedback to candidate
General comments [Strengths/Improvement needed]

Candidate signature:
Assessor signature:

Qualification
Area/Section
In-charge

WASTE SEGREGATION LIST

Bartending NC II
Practical Work Area
M. Casabar

GENERAL/ ACCUMULATED WASTES

1.
2.
3.
4.
5.

Date:
Date:

Damaged glass ware

bottle caps
used brooms
Used rags/cleaning materials
Defective knife

WASTE SEGREGATION METHOD

Recycle

Compose

Dispose

x
x
x
x
x

WORK REQUEST
Unit
VC 02

Description: Vacuum cleaner

Observation/s:
Defective vacuum cleaner

Date Reported: Jan. 16, 2014

Reported by: N. Angeles

Activity:
Replacement of vacuum cleaner
Spare parts used: none

Date completed:
Feb. 15,2014

Sample Attendance Sheet

Technical Education and Skills Development Authority
National TVET Trainers Academy
__________________________________________
Name of Assessment Center
__________________________________________
Date
Name

Signature

ATTACHMENTS

TRAINERS EVALUATION FORM

Computer Hardware Servicing (NC II)
Qualification:
Trainers Name: M. Dela Merced
CRITERIA
A
B
1. Orient trainees about the CBT
and the use of CBLM.
2. Discuss clearly each unit of
competency
3. Keeps record of competency
evidence
4. Instill value of safety and
orderliness
5. Instill good grooming and
hygiene
6. Observe punctuality
7. Provide extra attentions to
specific learner
8. Shows energy and enthusiasm
while teaching

Comments and Suggestion:

________________________________________________________________
________________________________________________________________

Learners
Name:
RATINGS:

Date:

A
B
C
D
E

Outstanding
Very Good
Good
Fair
Poor
COMPANY EVALUATION FORM

Qualification:
Computer Hardware Servicing (NC II)
CRITERIA
A
B
9. Each competency is practiced

10.

Employees are helpful

11. With adequate equipment

for learning
12. Follows rule in cleanliness
and orderliness
13.

Observe safety procedures

Comments and Suggestion:

________________________________________________________________
________________________________________________________________
________________________________________________________________
Learners
Name:

Date:

RATINGS:
A
B
C
D
E

Outstanding
Very Good
Good
Fair
Poor

COURSE EVALUATION FORM

Qualification:

Computer Hardware Servicing (NC II)

CRITERIA
1 Course content are adequate to
attain objectives
2 Information sheets are
comprehensive and easy to
understand
3 Examples and illustration help
in learning
4 CBT is properly delivered
5 Valuable knowledge are learned
through course content

Comments and Suggestion:

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Learners
Name:

Date:

RATINGS:
A
B
C
D
E

Outstanding
Very Good
Good
Fair
Poor

WORKSHOP EVALUATION FORM

Qualification:

COMPUTER HARDWARE SERVICING NC II

CRITERIA
6 Workshop layout conforms with
the required CBT workshop
7 Quantity of equipment is
sufficient
8 Well ventilated and conducive
to learning
9 Follows rule in cleanliness and
orderliness
10 Observe safety procedures

Comments and Suggestion:

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
Learners
Name:

Date:

RATINGS:
5
4
3
2
1

Outstanding
Very Good
Good
Fair
Poor

Prepared by:

CIELA MARIE O. ABORDO

Aurora Polytechnic College