TR - Bar Tending NC II

TRAINING
REGULATIONS
BARTENDING NC II
TOURISM SECTOR
(HOTEL AND RESTAURANT)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

TR - BARTENDING NC II AUTHORITY
Promulgated March 2005
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
TOURISM SECTOR
(HOTEL AND RESTAURANT)
BARTENDING NC II
Page No.
SECTION 1 BARTENDING NC II QUALIFICATION 1
SECTION 2 COMPETENCY STANDARDS
 Basic Competencies 2 -16

 Common Competencies 17 - 34
 Core Competencies 35 - 58
SECTION 3 TRAINING STANDARDS
3.1 Curriculum Design 59 - 70

3.2 Training Delivery 71
3.3 Trainee Entry Requirements 72
3.4 List of Tools, Equipment and Materials 73 - 79
3.5 Training Facilities 80
3.6 Trainer’s Qualifications 80
3.7 Institutional Assessment 80
SECTION 4 NATIONAL ASSESSMENT AND

CERTIFICATION ARRANGEMENTS 81
COMPETENCY MAP 81
DEFINITION OF TERMS 82 - 83
ACKNOWLEDGEMENTS 84 - 85
TR - BARTENDING NC II Promulgated March 2005

TRAINING REGULATIONS FOR
BARTENDING NC II
SECTION I BARTENDING NC II QUALIFICATION
The BARTENDING NC II Qualification consists of competencies that a person must

achieve to operate a bar, provide wine service to guests in hotels, motels, restaurants,
clubs, canteens, resorts and luxury liner cruise.
This Qualification is packaged from the competency map of the Tourism Sector
(Hotel and Restaurant) as shown in Annex A.
The Units of Competency comprising this Qualification include the following:
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
A person who has achieved this Qualification is competent to be:
 Busboy (Commis de Rang)

 Bartender/Barista
 Wine Steward (Chef de Vin/Chef Sommelier)
 Bar Porter
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SECTION 2 COMPETENCY STANDARDS
This section gives the details of the contents of the basic, common and core units of
competency required in BARTENDING NC II.
BASIC COMPETENCIES
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required
to gather, interpret and convey information in response to
workplace requirements.
ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Obtain and convey 1.1 Specific and relevant information is accessed from
workplace appropriate sources
information 1.2 Effective questioning , active listening and speaking
skills are used to gather and convey information
1.3 Appropriate medium is used to transfer information
and ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with supervisors
and colleagues are identified and followed
1.6 Defined workplace procedures for the location and
storage of information are used
1.7 Personal interaction is carried out clearly and concisely
2. Participate in 2.1 Team meetings are attended on time
workplace meetings 2.2 Own opinions are clearly expressed and those of
and discussions others are listened to without interruption
2.3 Meeting inputs are consistent with the meeting purpose
and established protocols
2.4 Workplace interactions are conducted in a courteous
manner
2.5 Questions about simple routine workplace procedures
and maters concerning working conditions of
employment are asked and responded to
2.6 Meetings outcomes are interpreted and implemented
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3. Complete relevant 3.1 Range of forms relating to conditions of employment
work related are completed accurately and legibly
documents 3.2 Workplace data is recorded on standard workplace
forms and documents
3.3 Basic mathematical processes are used for routine
calculations
3.4 Errors in recording information on forms/ documents
are identified and properly acted upon
3.5 Reporting requirements to supervisor are completed
according to organizational guidelines
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RANGE OF VARIABLES
VARIABLE RANGE
1. Appropriate sources 1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium 2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage 3.1. Manual filing system
3.2. Computer-based filing system
4. Forms 4.1. Personnel forms, telephone message forms,
safety reports
5. Workplace interactions 5.1. Face to face
5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos, instruction
and forms, non-verbal including gestures,
signals, signs and diagrams
6. Protocols 6.1. Observing meeting
6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions
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EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1. Prepared written communication following standard
format of the organization
1.2. Accessed information using communication
equipment
1.3. Made use of relevant terms as an aid to transfer
information effectively
1.4. Conveyed information effectively adopting the
formal or informal communication
2. Underpinning 2.1. Effective communication

Knowledge and 2.2. Different modes of communication
Attitudes 2.3. Written communication
2.4. Organizational policies
2.5. Communication procedures and systems
2.6. Technology relevant to the enterprise and the
individual’s work responsibilities
3. Underpinning Skills 3.1. Follow simple spoken language

3.2. Perform routine workplace duties following simple
written notices
3.3. Participate in workplace meetings and discussions
3.4. Complete work related documents
3.5. Estimate, calculate and record routine workplace
measures
3.6. Basic mathematical processes of addition,
subtraction, division and multiplication
3.7. Ability to relate to people of social range in the
workplace
3.8. Gather and provide information in response to
workplace requirements
4. Resource 4.1. Fax machine

Implications 4.2. Telephone
4.3. Writing materials
4.4. Internet
5. Methods of 5.1. Direct Observation

Assessment 5.2. Oral interview and written test
6. Context of 6.1. Competency may be assessed individually in the

Assessment actual workplace or through accredited institution
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UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106
UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify
role and responsibility as a member of a team.

1. Describe team role 1.1. The role and objective of the team is identified from
and scope available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team discussions
and appropriate external sources
2. Identify own role 2.1. Individual role and responsibilities within the team
and responsibility environment are identified
within team 2.2. Roles and responsibility of other team members are
identified and recognized
2.3. Reporting relationships within team and external to
team are identified
3. Work as a team 3.1. Effective and appropriate forms of communications
member used and interactions undertaken with team members
who contribute to known team activities and
objectives
3.2. Effective and appropriate contributions made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context
3.3. Observed protocols in reporting using standard
operating procedures
3.4. Contribute to the development of team work plans
based on an understanding of team’s role and
objectives and individual competencies of the
members.
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RANGE OF VARIABLES
VARIABLE RANGE
1. Role and objective 1.1. Work activities in a team environment with
of team enterprise or specific sector
1.2. Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of 2.1. Standard operating and/or other workplace

information procedures
2.2. Job procedures
2.3. Machine/equipment manufacturer’s specifications
and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. OHS and environmental standards
3. Workplace context 3.1. Work procedures and practices
3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage, safe
handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and quality
guidelines
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency 1.1. Operated in a team to complete workplace activity
1.2. Worked effectively with others
1.3. Conveyed information in written or oral form
1.4. Selected and used appropriate workplace language
1.5. Followed designated work plan for the job
1.6. Reported outcomes
2. Underpinning 2.1. Communication process
Knowledge and 2.2. Team structure
Attitude
2.3. Team roles
2.4. Group planning and decision making
3. Underpinning 3.1. Communicate appropriately, consistent with the culture
Skills of the workplace
4. Resource The following resources MUST be provided:
Implications 4.1. Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2. Materials relevant to the proposed activity or tasks
5. Methods of Competency may be assessed through:
Assessment 5.1. Observation of the individual member in relation to the
work activities of the group
5.2. Observation of simulation and or role play involving the
participation of individual member to the attainment of
organizational goal
5.3. Case studies and scenarios as a basis for discussion of
issues and strategies in teamwork
6. Context for 6.1. Competency may be assessed in workplace or in a
Assessment simulated workplace setting
6.2. Assessment shall be observed while task are being
undertaken whether individually or in group
UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107
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UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
promoting career growth and advancement.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Integrate personal 1.1 Personal growth and work plans are pursued towards
objectives with improving the qualifications set for the profession
organizational goals 1.2 Intra- and interpersonal relationships are maintained in
the course of managing oneself based on performance
evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties
1. Set and meet work 2.1 Competing demands are prioritized to achieve personal,
priorities team and organizational goals and objectives.
2.2 Resources are utilized efficiently and effectively to
manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per
established procedures
2. Maintain 3.1 Trainings and career opportunities are identified and

professional availed of based on job requirements
growth and 3.2 Recognitions are sought/received and demonstrated
development as proof of career advancement
3.3 Licenses and/or certifications relevant to job and
career are obtained and renewed
RANGE OF VARIABLES
VARIABLE RANGE
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1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources 2.1 Human

2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career 3.1 Participation in training programs

opportunities 3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops
4. Recognitions 4.1 Recommendations

4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards
5. Licenses and/or 5.1 National Certificates

certifications 5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses
EVIDENCE GUIDE
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Competency 1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in the
course of managing oneself based on performance
evaluation
1.3 Completed trainings and career opportunities which are
based on the requirements of the industries
1.4 Acquired and maintained licenses and/or certifications
according to the requirement of the qualification
2. Underpinning 2.1 Work values and ethics (Code of Conduct, Code of Ethics,
Knowledge etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender sensitivity
2.5 Personal hygiene practices
3. Underpinning 3.1 Appropriate practice of personal hygiene

Skills 3.2 Intra and Interpersonal skills
3.3 Communication skills

Implications 4.1 Workplace or assessment location
4.2 Case studies/scenarios

Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests
6. Context of 6.1 Competency may be assessed in the work place or in a

Assessment simulated work place setting
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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
UNIT CODE : 500311108
UNIT DESCRIPTOR : This unit covers the outcomes required to comply with
regulatory and organizational requirements for
occupational health and safety.
1. Identify hazards and 1.1 Safety regulations and workplace safety and hazard
risks control practices and procedures are clarified and
explained based on organization procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize or
eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures
1.3 Contingency measures during workplace accidents,
fire and other emergencies are recognized and
established in accordance with organization
procedures
2. Evaluate hazards and 2.1 Terms of maximum tolerable limits which when
risks
exceeded will result in harm or damage are identified
based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and relevant
workplace OHS legislation
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3. Control hazards and 3.1 Occupational Health and Safety (OHS) procedures for
risks controlling hazards/risks in workplace are consistently
followed
3.2 Procedures for dealing with workplace accidents, fire
and emergencies are followed in accordance with
organization OHS policies
3.3 Personal protective equipment (PPE) is correctly
used in accordance with organization OHS procedures
and practices
3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with established
organization protocol
4. Maintain OHS 4.1 Emergency-related drills and trainings are

awareness participated in as per established organization
guidelines and procedures
4.2 OHS personal records are completed and updated in
accordance with workplace requirements
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RANGE OF VARIABLES
VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:
2.1 Physical hazards – impact, illumination, pressure, noise,
vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessive
force, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
3. Contingency May include but are not limited to:
measures 3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 Calling emergency personnel
4. PPE May include but are not limited to:
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
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VARIABLE RANGE
5. Emergency-related 5.1 Fire drill

drills and training 5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management
6. OHS personal 6.1 Medical/Health records

records 6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed
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EVIDENCE GUIDE
Competency 1.1 Explained clearly established workplace safety and hazard
control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with company
procedures
1.3 Recognized contingency measures during workplace
accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based on
threshold limit value- TLV.
1.5 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.6 Used Personal Protective Equipment (PPE) in accordance
with company OHS procedures and practices
1.7 Completed and updated OHS personal records in
accordance with workplace requirements
2. Underpinning 2.1 OHS procedures and practices and regulations
Knowledge and 2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
3. Underpinning 3.1 Practice of personal hygiene
Skills 3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
4. Resource The following resources must be provided:
Implications 4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records
Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
6. Context for 6.1 Competency may be assessed in the work place or in a
Assessment simulated work place setting
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COMMON COMPETENCIES
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNIT CODE : TRS311201
UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills
and attitude required to access, increase and update
industry knowledge. It includes seek information on the
industry and update industry knowledge
ELEMENT Italicized items are elaborated in the Range of Variables
1. Seek information on 1.1 Sources of information on the industry are

the industry correctly identified and accessed
1.2 Information to assist effective work
performance is obtained in line with job
requirements
1.3 Specific information on sector of work is
accessed and updated
1.4 Industry information is correctly applied to day-
to-day work activities
2. Update industry 2.1 Informal and/or formal research is used to
knowledge update general knowledge of the industry
2.2 Updated knowledge is shared with customers
and colleagues as appropriate and incorporated
into day-to-day working activities
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RANGE OF VARIABLES
VARIABLE RANGE
1. Information sources Information sources may include but are not limited to :
1.1 media
1.2 reference books
1.3 libraries
1.4 unions
1.5 industry associations
1.6 industry journals
1.7 internet
1.8 personal observation and experience
2. Information to assist 2.1 different sectors of the industry and the
effective work services available in each sector
performance 2.2 relationship between tourism and hospitality
2.3 relationship between the industry and other
industries
2.4 industry working conditions
2.5 legislation that affects the industry
2.5.1 liquor
2.5.2 health and safety
2.5.3 hygiene
2.5.4 gaming
2.5.5 workers compensation
2.5.6 consumer protection
2.5.7 duty of care
2.5.8 building regulations
2.6 trade unions
environmental issues and requirements
2.7 industrial relations issues and major
organizations
2.8 career opportunities within the industry
2.9 work ethic required to work in the industry
and industry expectations of staff
2.10 quality assurance
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate/ trainee :
Competency 1.1 Knew key sources of information on the industry
1.2 Updated industry knowledge
1.3 Accessed and used industry information
2. Underpinning 2.1 Time management

Skills 2.2 Ready skills needed to access industry information
2.3 Basic competency skills needed to access the internet
3. Underpinning 3.1 Overview of quality assurance in the industry

Knowledge and 3.2 Role of individual staff members
3.1 Industry information sources
4. Resource 4.1 Sources of information on the industry

Implications 4.2 Industry knowledge
5. Methods of 5.1 Interview/questions

Assessment 5.2 Practical demonstration
5.3 Portfolio of industry information related to trainee’s work
6.1 Assessment may be done in the workplace or in a

6. Context for
simulated workplace setting (assessment centers)
Assessment
6.2 Assessment activities are carried out through TESDA's
accredited assessment center
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UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
UNIT DESCRIPTOR : This unit of competency deals with the knowledge, skills and
attitudes in observing workplace hygiene procedures. It
includes following hygiene procedures and identifying and
preventing hygiene risks.
1. Follow hygiene procedures 1.1 Workplace hygiene procedures are

implemented in line with enterprise and legal
requirements
1.2 Handling and storage of items are undertaken
in line with enterprise and legal requirements
2. Identify and prevent hygiene 2.1 Potential hygiene risks are identified in line
risks with enterprise procedures
2.2 Action to minimize and remove risks are
taken within scope of individual responsibility
of enterprise/legal requirements
2.3 Hygiene risks beyond the control of individual
staff members are reported to the appropriate
person for follow up
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RANGE OF VARIABLES
VARIABLE RANGE
1. Hygiene procedures Hygiene procedures may include :

1.1 safe and hygienic handling of food and
beverage
1.2 regular hand washing
1.3 correct food storage
1.4 appropriate and clean clothing
1.5 avoidance of cross-contamination
1.6 safe handling disposal of linen and laundry
1.7 appropriate handling and disposal of garbage
1.8 cleaning and sanitizing procedures
1.9 personal hygiene
2. Hygiene risk 2.1 bacterial and other contamination arising from

poor handling of food
2.2 inappropriate storage of foods
2.3 storage at incorrect temperatures
2.4 foods left uncovered
2.5 poor personal hygiene practices
2.6 poor work practices
2.6.1 cleaning
2.6.2 housekeeping
2.6.3 food handling
2.6.4 vermin
2.6.5 airborne dust
2.7 cross-contamination through cleaning
inappropriate cleaning practices
2.8 inappropriate handling of potentially infectious
linen
2.9 contaminated wastes such as blood and body
secretions
2.10 disposal of garbage and contaminated or
potentially contaminated wastes
3. Minimizing or removing 3.1 auditing staff skills and providing training

risk 3.2 ensuring policies and procedures are followed
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strictly
3.3 audits or incidents with follow up actions
EVIDENCE GUIDE
1. Critical aspects of Assessment required evidence that the candidate :
Competency 1.1 Followed hygiene procedures
1.2 Identified and responded to hygiene risk
1.3 Practiced personal grooming and hygiene
2. Underpinning 2.1 Typical hygiene and control procedures in the
Knowledge hospitality and tourism industries
2.2 Overview of legislation and regulation in relation to
food handling, personal and general hygiene
2.3 Knowledge on factors which contribute to workplace
hygiene problems
2.4 General hazards in handling of food, linen and
laundry and garbage, including major causes of
contamination and cross-infection
2.5 Sources of and reasons for food poisoning
3. Underpinning 3.1 Ability to follow correct procedures and instructions
Skills 3.2 Ability to handle operating tools/ equipment
3.3 Application to hygiene principles
4. Resource 4.1 Hygiene procedures, actual or simulated workplace,
Implications products used in hotel/restaurant /tourism workplace
5. Methods of 5.1 Written examination

6. Context for 6.1 Assessment may be done in the workplace or in a

Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through
TESDA's accredited assessment center
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UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes and
values needed to perform computer operations which
includes inputting, accessing, producing and transferring
data using the appropriate hardware and software
1. Plan and prepare for task 1.1 Requirements of task are determined
to be undertaken
1.2 Appropriate hardware and software is
selected according to task assigned and
required outcome
1.3 Task is planned to ensure OH & S
guidelines and procedures are followed
2. Input data into computer 2.1 Data are entered into the computer using
appropriate program/application in
accordance with company procedures
2.2 Accuracy of information is checked and
information is saved in accordance with
standard operating procedures
2.3 Inputted data are stored in storage media
according to requirements
2.4 Work is performed within ergonomic
guidelines
3. Access information using 3.1 Correct program/application is selected

computer based on job requirements
3.2 Program/application containing the
information required is accessed according to
company procedures
3.3 Desktop icons are correctly selected,
opened and closed for navigation purposes
3.4 Keyboard techniques are carried out in line
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with OH & S requirements for safe use of
keyboards
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4. Produce/output data using 4.1 Entered data are processed using
computer system appropriate software commands
4.2 Data are printed out as required using
computer hardware/peripheral devices in
accordance with standard operating
procedures
4.3 Files and data are transferred between
compatible systems using computer
software, hardware/ peripheral devices in
accordance with standard operating
procedures
5. Maintain computer 5.1 Systems for cleaning, minor maintenance

equipment and systems and replacement of consumables are
implemented
5.2 Procedures for ensuring security of data,
including regular back-ups and virus
checks are implemented in accordance
with standard operating procedures
5.3 Basic file maintenance procedures are
implemented in line with the standard
operating procedures
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RANGE OF VARIABLES
VARIABLE RANGE
1. Hardware and peripheral 1.1 Personal computers
devices 1.2 Networked systems
1.3 Communication equipment
1.4 Printers
1.5 Scanners
1.6 Keyboard
1.7 Mouse
2. Software Software includes the following but not
limited to:
2.1 Word processing packages
2.2 Data base packages
2.3 Internet
2.4 Spreadsheets
3. OH & S guidelines 3.1 OHS guidelines
3.2 Enterprise procedures
4. Storage media Storage media include the following but not
limited to:
4.1 diskettes
4.2 CDs
4.3 zip disks
4.4 hard disk drives, local and remote
5. Ergonomic guidelines 5.1 Types of equipment used
5.2 Appropriate furniture
5.3 Seating posture
5.4 Lifting posture
5.5 Visual display unit screen brightness
6. Desktop icons Icons include the following but not limited to:
6.1 directories/folders
6.2 files
6.3 network devices
6.4 recycle bin
7. Maintenance 7.1 Creating more space in the hard disk
7.2 Reviewing programs
7.3 Deleting unwanted files
7.4 Backing up files
7.5 Checking hard drive for errors
7.6 Using up to date anti-virus programs
7.7 Cleaning dust from internal and external
surfaces
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EVIDENCE GUIDE
1. Critical aspects of Assessment must show that the candidate:
Competency
1.1 Selected and used hardware components correctly
and according to the task requirement
1.2 Identified and explain the functions of both hardware
and software used, their general features and
capabilities
1.3 Produced accurate and complete data in
accordance with the requirements
1.4 Used appropriate devices and procedures to transfer
files/data accurately
1.5 Maintained computer system
2. Underpinning 2.1 Basic ergonomics of keyboard and computer use

Knowledge 2.2 Main types of computers and basic features of
different operating systems
2.3 Main parts of a computer
2.4 Storage devices and basic categories of memory
2.5 Relevant types of software
2.6 General security
2.7 Viruses
2.8 OH & S principles and responsibilities
2.9 Calculating computer capacity
3. Underpinning 3.1 Reading skills required to interpret work instruction
Skills 3.2 Communication skills
4. Methods of The assessor may select two of the following assessment

Assessment methods to objectively assess the candidate:
4.1 Observation
4.2 Questioning
4.3 Practical demonstration
5. Resource 5.1 Computer hardware with peripherals

implications 5.2 Appropriate software
6. Context for 6.1 Assessment may be conducted in the workplace or

Assessment in a simulated environment
28
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UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining
safe personal presentation standards.
1. Follow workplace 1.1 Correct health, safety and security procedures
procedures for health, are followed in line with legislation, regulations
safety and security and enterprise procedures
practices 1.2 Breaches of health, safety and security
procedures are identified and reported in line with
enterprise procedure
1.3 Suspicious behavior or unusual occurrence are
reported in line with enterprise procedure
2. Deal with emergency 2.1 Emergency and potential emergency situations

situations are recognized and appropriate action are taken
within individual’s scope of responsibility
2.2 Emergency procedures are followed in line with
enterprise procedures
2.3 Assistance is sought from colleagues to resolve or
respond to emergency situations
2.4 Details of emergency situations are reported in
line with enterprise procedures
3. Maintain safe personal 3.1 Safe personal standards are identified and
presentation standards followed in line with enterprise requirements
29
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RANGE OF VARIABLES
VARIABLE RANGE
1. Health, safety and security May include but are not limited to :
procedures 1.1 use of personal protective clothing and
equipment
1.2 safe posture including sitting, standing, bending
1.3 manual handling including lifting, transferring
1.4 safe work techniques including knives and
equipment, handling hot surfaces, computers
and electronic equipment
1.5 safe handling of chemicals, poisons and
dangerous materials
1.6 ergonomically sound furniture and work stations
1.7 emergency fire and accident
1.8 hazard identification and control
1.9 security of documents, cash, equipment, people
1.10 key control systems
2. Breaches of procedure May include but are not limited to :
2.1 loss of keys
2.2 strange or suspicious persons
2.3 broken or malfunctioning equipment
2.4 loss of property, goods or materials
2.5 damaged property or fittings
2.6 lack of suitable signage when required
2.7 lack of training on health and safety issues
2.8 unsafe work practices
3. Emergency May include but is not limited to :
3.1 personal injuries
3.2 fire
3.3 electrocution
3.4 natural calamity i.e. earthquake/flood
3.5 criminal acts i.e. robbery
30
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate :
Competency 1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with workplace safety, security and hygiene
practices
1.4 Identified faults & problems and the necessary corrective
action
1.5 Promoted public relation among others
1.6 Complied with quality standards
1.7 Responded to emergency situations in line with enterprise
guidelines
1.8 Complied with proper dress code
2. Underpinning 2.1 Communication
Knowledge and 2.1.1 Interactive communication with others
Attitude 2.1.2 Interpersonal skills
2.1.3 Good working attitude
2.1.4 Ability to work quietly; with cooperation; patience,
carefulness, cleanliness and aesthetic values
2.1.5 Ability to focus on task at hand
2.2 Systems, Processes and Operations
2.2.1 Workplace health, safety and security procedures
2.2.2 Emergency procedures
2.2.3 Personal presentation
2.3 Safety Practices

2.3.1 Proper disposal of garbage
2.3.2 Practice safety measures
2. 3.3 5S Implementation
3. Underpinning 3.1 Ability to make decision
Skills 3.2 Time management
3.4 Ability to offer alternative steps
3.5 Care in handling and operating equipment
4. Resource 4.1 Procedures Manual on safety, security, health and emergency
Implications 4.2 Availability of tools, equipment, supplies and materials
5.3 Interview
6. Context for 6.1 Assessment may be done in the workplace or in a simulated
31
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Assessment workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's
accredited assessment center
UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
attitudes in providing effective customer service. It includes
greeting customer, identifying customer needs, delivering
service to customer, handling queries through telephone, fax
machine, internet and email and handling complaints,
evaluation and recommendation.
1. Greet customer 1.1 Guests are greeted in line with enterprise procedure
1.2 Verbal and non-verbal communications are
appropriate to the given situation
1.3 Non verbal communication of customer is
observed responding to customer
1.4 Sensitivity to cultural and social differences is
demonstrated
2. Identify customer needs 2.1 Appropriate interpersonal skills are used to
ensure that customer needs are accurately
identified
2.2 Customer needs are assessed for urgency so that
priority for service delivery can be identified
2.3 Customers are provided with information
2.4 Personal limitation in addressing customer needs
is identified and where appropriate, assistance is
sought from supervisor
3. Deliver service to 3.1 Customer needs are promptly attended to in line

customer with enterprise procedure
3.2 Appropriate rapport is maintained with customer to
enable high quality service delivery
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3.3 Opportunity to enhance the quality of service and
products are taken wherever possible
33
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4. Handle queries through 4.1 Use telephone, computer, fax machine, internet
telephone, fax machine, efficiently to determine customer requirements
internet and email 4.2 Queries/ information are recorded in line with
enterprise procedure
4.3 Queries are acted upon promptly and correctly in
line with enterprise procedure
5. Handle complaints, 5.1 Guests are greeted with a smile and eye-to-eye
evaluation and contact
recommendations 5.2 Responsibility for resolving the complaint is taken
within limit of responsibility
5.3 Nature and details of complaint are established
and agreed with the customer
5.4 Appropriate action is taken to resolve the
complaint to the customers satisfaction wherever
possible
34
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RANGE OF VARIABLES
VARIABLE RANGE
1. Non-verbal 1.1 body language

communication 1.2 dress and accessories
1.3 gestures and mannerisms
1.4 voice tonality and volume
1.5 use of space
1.6 culturally specific communication customs and
practices
2. Cultural and social Includes but are not limited to :
differences 2.1 modes of greeting, farewelling and conversation
2.2 body language/ use of body gestures
2.3 formality of language
3. Interpersonal skills 3.1 interactive communication
3.2 public relation
3.3 good working attitude
3.4 sincerity
3.5 pleasant disposition
3.6 effective communication skills
4. Customer needs Customer with specific needs may include :
4.1 those with a disability
4.2 those with special cultural or language needs
4.3 unaccompanied children
4.4 parents with young children
4.5 pregnant women
4.6 single women
5. Enterprise procedure Protocol and enterprise procedures may include :
5.1 modes of greeting and farewell
5.2 addressing the person by name
5.3 time-lapse before a response
5.4 style manual requirements
5.5 standard letters and proforma
35
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate :
Competency 1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with occupational, health and safety practices
1.4 Promoted public relation among others
1.5 Complied with service manual standards
1.6 Demonstrated familiarity with company facilities, products
and services
1.7 Applied company rules and standards
1.8 Applied telephone ethics
1.9 Applied correct procedure in using telephone, fax
machine, internet
1.10 Handled customer complaints
2. Underpinning 2.1 Communication
Knowledge and 2.1.1 Interactive communication with others
Attitude 2.1.2 Interpersonal skills/ social graces with
sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3 Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/upselling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers
3. Underpinning 3.1 Effective communication skills
Skills 3.2 Non-verbal communication - body language
3.3 Good time management
3.4 Ability to work calmly and unobtrusively effectively
3.5 Ability to handle telephone inquiries and
conversations
3.6 Correct procedure in handling telephone inquiries
3.7 Proper way of handling complaints
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4. Resource 4.1 Availability of telephone, fax machine, internet, etc.
Implications 4.2 Availability of data on projects and services; tariff
and rates, promotional activities in place etc.
4.3 Availability of office supplies
6. Context for 6.1 Assessment may be done in the workplace or in a

Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through
TESDA's accredited assessment center
37
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CORE COMPETENCIES
UNIT OF COMPETENCY : CLEAN BAR AREAS

UNIT 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.
1. Clean bar and equipment 1.1 Bar surfaces and equipment are cleaned in
accordance with industry standard and hygiene
regulations
1.2 Equipment is operated in accordance with
manufacturer’s manual and instructions
1.3 Condition of utensils and glassware is checked for
dirt and damages
1.4 Broken, cracked items and other waste are safely
disposed in accordance with environmental
considerations
1.5 Reports are prepared in accordance with
establishments policy procedures
1.6 “Closing up” procedures of glassware and other
equipment are accomplished based on
establishment standards
2. Clean and maintain public 2.2 Identified public areas are promptly cleaned and
areas maintained in accordance with establishment
standards
2.3 Empty and unwanted glasses are removed on a
regular basis with minimum disruption to
customers
2.4 Tables are cleaned hygienically in accordance
with establishment requirements and standards
2.5 Customer service is enhanced thru courteous
interaction with customers
38
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RANGE OF VARIABLES
This unit applies to all establishments where alcoholic beverages are served. The
following explanations identify how this unit may be applied in different workplaces and
circumstances.
39
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Applied workplace operations and procedures
1.2 Maintained the cleanliness and tidiness of bar area
1.3 Performed bar cleaning procedures safely and hygienically
2. Underpinning 2.1 Trade theory
Knowledge 2.1.1 Knowledge on bar operations
and Attitude 2.1.2 Logical and efficient work flow
2.2 Safety
2.2.1 Safe work practices and first aid regulations
2.2.2 Hygienic practices specific on bar operations
2.2.3 Health Act related to basic hygiene requirements
in bar area
3. Underpinning 3.1 Communication skills
Skills 3.2 Use of cleaning equipment and chemicals
3.3 Bar equipment operations including glass washer
3.4 Time management skills
Implications 4.1 Workplace location
4.2 Access to a range of bar cleaning equipment , tools and
materials / chemicals
4.3 Access to a fully equipped bar including current
industry equipment and tools
Assessment 5.1 Demonstration of the proper operation of the appropriate
cleaning equipment
5.2 Written or oral questions to test knowledge on proper
hygiene and procedures in maintaining cleanliness of the bar
5.3 Review of portfolios of evidence relevant to legislation and
OH&S issues and third-party reports to evaluate on-the-job
and/or workplace performance by the candidate
6. Context for Competency may be assessed at:
Assessment 6.1 Fully-equipped workplace or simulated environment
(assessment centers)
6.2 TESDA accredited assessment center/venue with expert
and accredited assessor.
40
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UNIT OF COMPETENCY : OPERATE BAR
UNIT DESCRIPTOR : This unit covers the skills and knowledge required to
carry out bar operations . It includes preparing bar for
service, taking drink orders, serving drinks, closing the
bar and dealing with intoxicated persons.
1. Prepare bar for service 1.1 Bar display and work area are set up in
accordance with establishment requirements
and bar service style
1.2 Bar products and materials are checked and
re-stocked in accordance with establishment
policy and procedures
1.3 All items are stored in accordance with
established storing procedures and techniques
1.4 Suitable kinds of decorations, coasters, edible
and non-edible garnishes are prepared in
accordance with establishment requirements
2. Take drink orders 2.1 Product and brand preferences are checked with
the customer courteously
2.2 Selection of drinks are politely recommended to
customers, whenever necessary, in accordance
with establishment policy and procedures
2.3 Specific customer preferences are identified in
accordance with orders taken
41
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3. Serve drinks 3.1 Ordered drinks are promptly and courteously
served, in accordance with customer
preferences, using required glassware and
garnishes
3.2 Alcoholic and non-alcoholic beverages are
served according to customer preferences
3.3 Waste and spillage are minimized
3.4 Beverage quality is checked during service
and corrections are made if necessary
3.5 Beverage quality issues are reported promptly
to the appropriate person in accordance with
establishment policy
3.6 Tray service is provided where appropriate in
accordance with establishment procedures
3.7 Any unexpected situations are attended to
promptly and safely in accordance with
establishment policy
4. Deals with customers 4.1 Responsible service of alcohol is practiced in

affected with alcohol accordance with relevant legislations and
licensing requirements
4.2 Indicators of intoxicated person are identified
4.3 Behavioral warning signs of intoxication are
recognized and monitored
4.4 Intoxicated persons are dealt with courteously
and promptly in accordance with the
establishment service policy and guidelines
4.5 Intoxicated customers are refused service of
alcoholic beverage in a diplomatic and suitable
manner
4.6 Where practicable, appropriate food and non-
alcoholic beverages are offered to intoxicated
persons
42
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5. Close/turn over bar operations 5.1 Beverage display and set up of bar area are
removed or dismantled and cleaned in
5.2 Leftover garnishes suitable for next-day
operations are hygienically stored at
recommended temperature
5.3 Materials, tools and glasses are properly kept in
suitable cabinets
5.4 Stocks are checked and replenished in
5.5 When appropriate, equipment are shut down in
accordance with establishment safety
procedures and manufacturer’s instructions
5.6 Bar set up and stocks are maintained for the
next shift of service, ensuring equipment and
glasses are in the correct place, whenever
necessary
5.7 Turnover of bar operations to the next shift is
done in accordance with enterprise procedures
43
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RANGE OF VARIABLES
This unit applies to bar operations in all hospitality sectors, including all types of bars. The
circumstances.
VARIABLE RANGE
1. Bar Areas May include the following:
1.1 Front bar area
1.2 Back bar area
1.3 Under bar area
1.4 Bar floor area
1.5 Bar storage
2. Bar service 2.1 Must include the service of a variety drinks
including:
 Mixed drinks and basic cocktails
 Beers
 Spirits
 Wines
 Non-alcoholic beverages
 Fortified drinks
2.2 May include set-up requirements and
procedures for :
 inclusive packages
 cash bar
 set limits
 pre-set drinks
 open bar
3. Bar products and materials May include but are not limited to:
3.1 different types of alcoholic and non-alcoholic
beverages
3.2 garnishes, both edible and non-edible
3.3 accompaniments
3.4 serviettes
3.5 coasters
3.6 bar towels
3.7 display items including brochures, bar
menus, price lists and other promotional
materials
44
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VARIABLE RANGE
4. Alcoholic beverages May include but are not limited to:
4.1 Distilled spirits
4.1.1 whiskies (scotch, american, canadian,
irish)
4.1.2 brandies / cognacs
4.1.3 rums
4.1.4 vodkas
4.1.5 tequilas
4.1.6 lambanog(other locally made spirits)
4.2 Compounded
4.2.1 gins
4.2.2 liqueurs/cordials
4.3 Fermented
4.3.1 Beer
4. 3.2 Wines
4.3.2.1Still or natural wine
-white wine
-red wine
-rose wine
4.3.2.2 Sparkling wines
4.3.2.3 Fortified wines
4.3.2.4 Aromatic wines
5. Non-alcoholic beverages May include but are not limited to:

5.1 tea
5.2 coffee
5.3 milk
5.4 chocolate
5.5 carbonated drinks / sodas
5.6 juices
5.7 bottled waters
6. Specific customer preferences May include but are not limited to:
6.1 Ice
6.2 Garnishes
6.3 Glassware
6.4 Mixers
6.5 Temperature
6.6 Alcoholic Strength
45
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46
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VARIABLE RANGE
7. Equipment May include but are not limited to:
7.1 blenders, juicers and shakers
7.2 coffee-making equipment
7.3 cleaning equipment
7.4 refrigeration equipment
7.5 utensils
7.6 glass washers
7.7 beer dispensing system
7.8 post mix systems
7.9 ice machines
7.10 manual and electronic cash registers, credit
card and POS equipment
8. Unexpected situations May include but are not limited to:

8.1 Spillages
8.2 Breakages
8.3 Unruly customers
9. Behavioral signs of intoxication Generally include:

9.1 Relaxing of inhibition
9.2 Slowing of reaction
9.3 Impairment of judgment
9.4 Decrease in coordination
9.5 Mumbling or incomprehensible speech
47
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:
1.2 Set up and operated bar in accordance with established
procedures and systems
1.3 Used accurate measures and appropriate glassware for
drinks
1.4 Served a variety of standard drinks, both alcoholic and non-
alcoholic
1.5 Served alcohol in accordance with the provisions of
relevant legislations, licensing requirements and
responsible alcohol service
Knowledge and 2.1.1 Different types of bars and bar service
2.1.2 Proper uses of different bar
equipment
2.1.3 Variety of beverage products and an overview of
commonly requested drinks
2.1.4 Origins, nature and characteristics of the
different alcoholic beverages (wines,
spirits, beers, etc)
2.1.5 Serving techniques for different types of beverage
and cocktails
2.2 Tools
2.2.1 Tools and equipment specifications and
uses
2.3 Safety
2.3.2 Hygienic practices specific to bar operations
national/local government laws related to service of
alcohol
2.3.3 Waste minimization and environmental
considerations
Skills 3.2 Preparation and service techniques
3.3 Showmanship (flair) skills
3.4 Time management
3.5 Opening and serving beverage techniques

Implications 4.1 Access to workplace location
4.2 Access to a fully-equipped bar including current industry
equipment
4.3 Work activities under industry-realistic conditions
48
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49
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Assessment 5.1 Observation on the proper set up of the bar including
classification of alcoholic beverages, glasses and proper
service of beverage
5.2 Demonstration on the classification of beverage and
preparation of garnish presentations
5.3 Written and/or oral questions on general knowledge on
beverage products, material and appropriate characteristics
and service procedures
5.4 Third-party report from the supervisor and/or competent
employer’s representative on the candidate's actual work
performance
5.5 Portfolio of relevant subjects attended
6. Context for 6.1 Assessment may be done in a fully-equipped workplace or in

Assessment a simulated workplace setting with current bar tools,
equipment and materials / products (assessment centers)
6.2 Assessment activities are carried out through TESDA’s
accredited assessment center with accompanying expert
and accredited assessor
50
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UNIT OF COMPETENCY: PREPARE AND MIX COCKTAILS AND NON-
ALCOHOLIC DRINKS
UNIT DESCRIPTOR : The units deals with the knowledge and skills required to prepare
and mix different types of cocktails and non-alcoholic drinks. It
includes preparing and mixing a variety of cocktails and non-
alcoholic drinks, using, cleaning and maintaining tools, equipment
and machineries for mixing drinks.
1. Prepare and mix a range of 1.1 Classification of alcoholic beverages are
cocktails determined according to ingredients used, process
and characteristics
1.2 Non-alcoholic beverages used as mixers and
modifiers are identified in accordance with the
flavoring ingredients and process forms
1.3 Different types of bar tools and equipment are
identified and used in accordance with
manufacturer’s manual and instruction
1.4 Different types of glasses are identified and
handled in accordance with establishment standard
and sanitary practices
1.5 Ice supplies are prepared and used according to
hygiene and sanitary practices
1.6 Appropriate mixing methods and procedures are
applied based on international standards
1.7 Necessary garnish, edible and non-edible fruits
and vegetables are prepared and used based on
cocktail presentation
1.8 Different categories of cocktails are identified
according to international standard
1.9 Cocktail recipes are mixed using appropriate
method and established international standard
within the required time frame and customer
reference
1.10 Specialty drink concoction are prepared and
mixed in accordance with establishment recipe
and service procedure
1.11 Appropriate product substitutes for out of stock
liquor ingredients are utilized based on
appropriate product standard
51
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1.12 Broken and chip glasses are identified and
removed
1.13 Occupational health and sanitary practices in
mixing cocktails are observed according to
establishment standard procedures
1.14 Safety practices in using mechanical equipment
are observed according to manufacturers
guidelines
2. Prepare and mix a variety 2.1 Non-alcoholic beverages are identified in

of non-alcoholic drinks accordance with flavoring ingredients and forms
including coffees and teas
2.2 Edible fruits and vegetables used in mixing non-
alcoholic cocktails are determined and prepared
according to establishment standards
2.3 Ingredients, equipment and tools are prepared prior
to service
2.4 Appropriate name and style of non-alcoholic drinks
are properly identified according to customer
request
2.5 Correct ingredients are selected and mixed in
accordance with establishment service practice
2.6 Drinks are prepared appropriately in accordance
with standard recipe and required time frame
2.7 Correct glasses and garnish are used attractively
where appropriate
2.8 Occupational health and sanitary practices are
observed in mixing drinks according to
establishment operating procedures
3. Use, clean and maintain bar 3.1 Bar tools are used and cleaned immediately after
tools, equipment and using in accordance with the establishment safety
machineries for mixing and sanitary procedures
cocktails and non-alcoholic 3.2 Equipment and machineries are used in
drinks accordance with manufacturer’s specifications and
hygiene/safety requirements
3.3 Machineries and equipment are maintained in
accordance with maintenance schedule and
manufacturer’s specifications
3.4 Problems are promptly identified, reported to and
acted upon immediately
52
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RANGE OF VARIABLES
This unit applies to all hospitality establishments where food and beverage items are served. The
circumstances.
VARIABLE RANGE
1. Alcoholic beverage May include but are not limited to:
1.1 Distilled spirits

1.1.1 whiskies (scotch, american, canadian,
irish)
1.1.2 brandies / cognacs
1.1.3 rums
1.1.4 vodkas
1.1.5 tequilas
1.1.6 Lambanog (other locally made spirits)
1.2 Compounded
1.2.1 gins
1.2.2 liqueurs/cordials
1.3 Fermented
1.3.1 Beers
1.3.2 Wines
1.3.2.1Still or natural wine
-white wine
-red wine
-rose wine
1.3.2.2 Sparkling wines
1.3.2.3 Fortified wines
1.3.2.4 Aromatic wines
2. Non-alcoholic beverages May include but are not limited to:

2.1 Fruit Juices
2.2 Sodas / carbonated drinks
2.3 Mineral water
2.4 Distilled water
2.5 Coffees
2.6 Teas
2.6 Milks / creams
2.7 Chocolates
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2.6 Syrups
54
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VARIABLE RANGE
May include but are not limited to:
3. Bar tools 3.1 Chopping board
3.2 Jigger
3.3 Fruit Juicer
3.4 Bar spoon
3.5 Decanter
3.6 Hawthorn Strainer
3.7 Cork screw
3.8 Cocktail Shakers
3.9 Bottle and can opener
3.10 Ice bucket
3.11 Ice scooper
3.12 Pitcher
3.13 Ice tong
3.14 Speed pourer
3.15 Bar knife
3.16 Muddler
3.17 Juice jugs
3.18 Garnish tray
3.19 Cocktail/Bar tray
3.20 Wine bucket
3.21 Wine basket
3.22 Glass-rimmer
May include but are not limited to
4. Bar equipment 4.1 Ice bin
4.2 Speed rail
4.3 Electric Blender
4.4 Post mix system
4.5 Glass chiller
4.6 Underbar refrigerator
4.7 Wine chiller
4.8 Electric mixer
4.9 Coffee maker /percolator
4.10 Coffee grinder
4.11 Wine Humidor
4.12 Glass brushes
4.13 Beer dispenser
4.14 Mechanical Glass washer
4.14 Soda gun
55
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VARIABLE RANGE
5. Glasses May include but are not limited to:
5. 1 stem wares
5.2 footed wares
5.3 tumblers
5.4 mugs
6. Ice Supply May include:
6.1 Cleaned tube ice
6.2 Cleaned cube ice
6.3 Cleaned shaved / crushed ice
7 Mixing Methods and Procedures May include:

7.1 to build
7.2 to shake
7.3 to stir
7.4 to blend
8. Categories of cocktails May include:
8.1 Pre-dinner
8.2 After dinner
8.3 Long drinks
8.4 Fancy drinks
9. Garnishes May include but are not limited to:

9.1 Fresh and unblemished
- vegetables
- fruits
9.2 Preserved fruits and vegetables
- red cherries
- green olives
- cocktail onions
- other preserved fruits
10. Cocktail recipes May include:
10.1 Name of the Cocktail
10.2 Ingr
edie
nts
10.3 Prop
er
proc
edur
es
10.4 Appr
56
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opria
te
glas
s
10.5 Appr
opria
te
garni
sh
57
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidates:
1.2Prepared materials, equipment/utensils, glasses and
garnishes for mixing drinks
1.3 Prepared and mixed a variety of cocktails and non-
alcoholic drinks according to industry standards
1.4 Prepared quantities of cocktails and non-alcoholic mixed
drinks according to acceptable timeframe
Knowledge and 2.1.1 Origins, nature and characteristics of
Attitude different alcoholic beverages (wines, spirits,
beers, etc)
2.1.2 Recipes of popular international standard mix
drinks
2.1.3 Alcoholic and non-alcoholic ingredients of
cocktails
2.1.4 Mixing tools and equipment
2.1.5 Glassware required for different types of cocktails
2.2 Mathematics
2.2.1 Portion and control
2.3 Safety
2.3.2 Workplace safety environment
2.3.3 Hygienic practices
2.4 Safe/Territory Act related to alcohol service
Skills 3.2 Proper mixing procedures
3.3 Presentation methods for different cocktails
3.4 Showmanship skills
3.5 Opening and serving beverage techniques
Implications 4.1 Access to workplace location
4.2 Access to relevant tools and equipment/utensils
4.3 Materials relevant to the proposed activities and tasks
4.4 Access to different beverage products and service
under industry-realistic conditions
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5. Methods of 5.1 Observation shall be done on the proper classification of
Assessment alcoholic beverages and glasses; proper mixing procedures
on several cocktails and the uses and maintenance of
different bar tools
5.2 Demonstration of skills on mixing different (in quantity)
international cocktails in a prescribed timeframe; utilizing
systematic liquor pouring and proper bar measurement;
mixing of non-alcoholic drinks; showmanship skill techniques
5.3 Written or oral questions on beverage products, their
characteristics and materials used in preparing and serving
beverages
5.4 Third-party report on some relevant criteria from the
supervisor and/or competent employer’s representative on
the candidate's actual work performance
5.1 Portfolio of relevant subjects being attended
6. Context for Competency may be assessed:
Assessment 6.1 Assessment may be done in a fully-equipped workplace or in
a simulated work place setting with current bar tools,
equipment and materials / products (assessment centers)
6.2 Assessment activities are carried out in TESDA’s
accredited assessment center with accompanying expert and
accredited assessor
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UNIT OF COMPETENCY : PROVIDE WINE SERVICE
UNIT OF DESCRIPTOR : This unit deals with the skills and knowledge on providing
wine service. It focuses on general knowledge on wines;
determination of wine quality and characteristics, proper
presentation and opening, serving, and the ability to further
develop and update wine knowledge. It may apply to a Wine
Sommelier, Food and Beverage Supervisor, Bar Supervisor,
Bartender and Food & Beverage Attendant. The essential
knowledge base for this unit will vary according to local
industry need. Training must reflect the depth of knowledge
required to meet the specific requirements of local industry
employers.
1. Explain different types of wines 1.1 Wine list is presented to customer in
to customer accordance with the enterprise established
service procedures.
1.2 Appropriate wine types, styles, origin and or
regions, viticulture (growing of wine) and
vignification (wine production) are explained to
guest
1.3 Appropriate wine labels and terminologies are
properly interpreted
1.4 Customers are assisted in selecting wine
according to his/her taste
2. Recommend appropriate wine 2.1 Compatible wine and food combinations are
and food combinations to recommended based on customer's
customers preferences
2.2 Appropriate wine for special occasions are
recommended based on customer's needs
2.3 Special/featured wines of the month are
recommended in accordance with enterprise
policy
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3. Prepare wine, glasses and 3.1 Necessary order slip is prepared according to
accessories for service establishment's procedures
3.2 Wine is carefully taken out from the
cellar/storage
3.3 Wine is presented to the customer according to
established industry wine service procedures
3.4 Appropriate glassware is set up according to
established industry service and hygienic
practices
3.5 Appropriate wine service accessories are
prepared
4. Open and serve wine 4.1 Customer is queried as when to open the wine
4.2 Wine bottle is opened according to industry
standard opening procedures
4.3 Small amount of wine is poured to the glass for
guest’s tasting and approval
4.4 Sensory evaluation of wine is performed, if
necessary
4.5 Faulty wine is replaced with new one should the
guest disapproved its taste
4.6 Wine is served to the guest according to
established industry service procedures
4.7 Customers' glass is refilled, when necessary
4.8 Additional wine order is inquired politely from
the host, when needed
4.9 Used and empty glasses are cleared according
to sanitary and safety procedures.
5. Check wine for faults 5.1 Cork is inspected for any faults
5.2 Wine is examined for clarity and limpidity
5.3 Wine is smelled for any possible fault
5.4 Small amount of wine is tasted to identify other
fault
5.5 Basic faults of wine are recognized and
reported
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RANGE OF VARIABLES
This unit applies to all establishments where wine is served. The following explanations identify
how this unit may be applied in different workplaces and circumstances.
VARIABLE RANGE
1. Wine sensory evaluation Must include
1.1 Sight, to check the wine for clarity and
brightness/intensity in terms of shade or color.
1.2 Smell or nose aroma and bouquet
1.3 Taste component, bitter, spicy, salty and sweet
2. Wine types May include

2.1 Still / Natural Wines
- Red wine
- White wine
- Rosé wine
2.2 Sparkling wines
2.3 Fortified wines
2.4 Aromatized wines
3. Compatibility of wines with May include but are not limited to

different food items 3.1 White wine with white meat
3.2 Red wine for red meat
3.3 Sparkling wines with any types of
food
3.4 Fortified wines with any type of
Food
3.5 Aromatized wines with appetizer and/or dessert
4. Styles of wines May include but are not limited to
4.1 Generic wines
4.2 Varietal wines
4.3 Branded name of wines
4.4 Place of origin
5. Special occasion where wine May include but are not limited to
could be offered 5.1 Birthday Party
5.2 Anniversary
5.3 Reception
5.4 New Year
5.5 Baptismal
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VARIABLE RANGE
6. Appropriate glassware 6.1 White wine glass for white wine
6.2 Red wine glass for red wine
6.3 Champagne glass for sparkling wine
6.4 Sherry / Port wine glass for Fortified wines
7. Wine service accessories May include but not limited to

7.1 Cork screw
7.2 Wine bucket with stand
7.3 Wine basket
7.4 Wine decanter / carafe
7.5 Table napkins
8. Wine Faults May include but not limited to

8.1 Dried cork
8.2 Heavy sediments/deposits
8.3 Musty or foul odor
8.4 Loose cork
8.5 Rotten cork
8.6 Vinegary
8.7 Chipped bottle
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate :
Competency 1.1 Updated and maintained current and relevant knowledge on
wines and apply them in the workplace
1.2 Interpreted relevant information on wine labels and
terminologies.
1.3 Recommended appropriate wine combination to a particular
food item
1.4 Answered customer queries on general information about wines
1.5 Merchandise wine that is suitable and pleasing to the customer
1.6 Ability to exhibit wine service correctly according to wine types
2. Underpinning 2.1 Structure , history, health benefits
Knowledge and and trends related to wines
Attitude 2.2 Characteristic of wines including:
- Different wine types and their styles
- Different production methods
- Label terminology and interpretation
- Wine producing countries and regional variations
- Principal grape varieties used in the production of different
wine types
- Applicable wine classifications that govern production in the
old and new world wine countries
2.3 Variations in wine production techniques include :
- White wine processes e.g. Additional clarification process
before and after fermentation process, pressing, malolactic
fermentation, oak usage, etc.
- Red wine processes e.g. Fermentation of the skins,
maceration techniques such as pumping over, plunging
down, heading down and rotary fermenting vat
- Rosé wine e.g. Partial fermentation with skins
- Sparkling wines e.g. méthode champenoise / tradicionale,
transfer process, tank fermentation,
carbonation/impregnation
- Fortified wines e.g. Different processes applied to different
types e.g. Fino/Oloroso Sherry, Port and Madeira, Marsala
- Aromatized wine e.g. addition of aromatic herbs and spices
e.g. Sweet/Dry Vermouth, Bitter, Anise
2.4 Impact of the wine production techniques to the style and taste
of wine
2.5 Key structural components of wine including
- Alcohol
- Tannin
- Acid
- Sugar
- Fruit flavor
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2.6 Factors affecting the style and quality of wine
2.7 Guidelines for successful wine and food matching including :
- Commonly known food and wine
Marriages
- Using wine in cooking
- Interaction of primary flavors of food and wine
- Wines for seasons and social occasions
2.8 Requirements of the applicable laws related to responsible
service of alcohol.
2.9 International trends in wine style and production methods
2.10 Knowledge on wine tasting terminologies
3. Underpinning 3.1 Indicators of wines quality, analysis
Skills and diagnosis of wine faults and
impairments
3.2 Wine service techniques including serving aged wines and
processes for decanting wine
3.3 Specialized wine sensory evaluation techniques
3.4 Good grooming and hygienic practices relevant to beverage
service.
3.5 Cork troubleshooting
4. Resource The following resources MUST be provided
Implications 4.1 Standards that would allow the candidate to demonstrate and
apply knowledge on wine to meet the establishment service
procedures
4.2 Access to a wide range of wines and to information of wines
4.3 Access to suitable facilities complete with the required
equipment , tools, storage system for wine service
5. Methods of Competency may be assessed through :
Assessment 5.1 Direct observation of candidate providing advice to customers
or colleagues on wine and its proper serving procedures
5.2 Oral and written questioning to assess on the general
knowledge of wine
5.3 Demonstration of wine presentation and the proper opening and
serving of wine using the necessary accessories to service
5.4 Review of portfolio of evidence on relevant subjects attended
and third party workplace reports of on-the-job performance by
candidate
6. Context for 6.1 Assessment may be done in the workplace or in a simulated
Assessment workplace setting ( assessment centers)
6.2 Assessment activities are carried out through TESDA’s
accredited assessment center and certified assessors
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SECTION 3 TRAINING STANDARDS
These guidelines are set to provide the Technical and Vocational Education and
Training (TVET) providers with information and other important requirements to consider
when designing training programs for Bartending NC II.
They include information on curriculum design; training delivery; trainee entry

requirements; tools and equipment; training facilities; and trainer’s qualification, among
others.
3.1 CURRICULUM DESIGN
Course Title: BARTENDING NC Level: NC II
Nominal Training Duration: 18 Hrs (Basic)

18 Hrs (Common)
250 Hrs (Core)
Course Description:
This course is designed to enhance the knowledge, skills and attitude of a
bartender/barista in cleaning bar areas, operating bar, preparing and mixing
cocktails in accordance with industry standards. It covers the basic, common and
core competencies.
BASIC COMPETENCIES
Unit of Competency Learning Outcomes Methodology Assessment Approach

1. Participate in 1.1 Obtain and convey Group Demonstration
workplace workplace discussion
communication information Observation
1.2 Complete relevant Interaction Interviews/
work related questioning
documents
1.3 Participate in
workplace meeting
and discussion
2. Work in a team 2.1 Describe and Discussion Demonstration

environment identify team role
and responsibility Interaction Observation
in a team Interviews/
2.2 Describe work as questioning
a team member
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Unit of Competency Learning Outcomes Methodology Assessment Approach
3. Practice career 3.1 Integrate personal Discussion Demonstration
professionalism objectives with
organizational Interaction Observation
goals Interviews/
3.2 Set and meet work questioning
priorities
3.3 Maintain
professional
growth and
development
4. Practice 4.1 Evaluate hazard Discussion Observation

occupational and risks
health and 4.2 Control hazards Plant tour Interview
safety and risks Symposium
4.3 Maintain
occupational health
and safety
awareness
COMMON COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Develop and 1.1 Identify and access Lecture Interviews/
update industry key sources of Group Discussion Questioning
knowledge information on the Individual/Group Individual/Group
industry Assignment Project or
1.2 Access, apply and Report
share industry
information
1.3 Update continuously
relevant industry
knowledge
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Unit of Assessment
Competency Approach
2. Observe 2.1 Practice personal Lecture Demonstration
workplace grooming and Demonstration Written
hygiene hygiene Role-play Examination
procedures 2.2 Practice safe and Interviews/
hygienic handling, Questioning
storage and
disposal of food,
beverage and
materials
3. Perform 1 Identify and explain Lecture Interviews/
computer the functions, Group Discussion Questioning
operations general features and Tutorial or self- Demonstration
capabilities of both pace Observation
hardware and
software
2 Prepare and use
appropriate
hardware and
software according
to task requirement
3 Use appropriate
devices and
procedures to
transfer files/data
4 Produce accurate
and complete data
according to the
requirements
5 Maintain computer
system
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Unit of Assessment
Competency Approach
4. Perform 4.1 Practice workplace Lecture Demonstration
workplace and safety, security and Demonstration Interviews/
safety practices hygiene systems, Role-play Questioning
processes and Simulation Written
operations Examination
4.2 Respond
appropriately to
faults, problems
and emergency
situations in line
with enterprise
guidelines
4.3 Maintain safe
personal
presentation
standards
5. Provide 5.1 Apply effective Lecture Demonstration
effective verbal and non- Demonstration Interviews/
customer verbal Role-play Questioning
service communication Simulation Observation
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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CORE COMPETENCIES
Unit of Assessment
Competency Approach
1. Clean Bar 1.1 Keep bar tools, Lecture/ Oral and
Areas glassware and Demonstration/ self- Written
equipment clean and paced learning Examination
dry at all times (modular)/ dualized Observation
training/ on-the-job Performance
1.2 Identify and sort training test
different types of Group Dynamics
glasses and other Video presentation
utensils according to
shapes and usage
1.3 Identify and use the

different cleaning
materials and
detergents
1.4 Store and stock bar
tools, equipment and
glassware according
to establishment
standard procedure
1.5 Prepare inventory
and damage report.
1.6 Apply proper closing
procedure according
to established
standards.
1.7 Clean and maintain
bar areas, cabinet
and stockroom
according to
establishment
standard procedures
1.8 Keep bar stocks and
displayed stocks free
from dust
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Unit of Assessment
Competency Approach
1.9 Observe safety
measures in cleaning
bar areas
1.10 Demonstrate proper
garbage segregation/
disposal system scheme
in accordance with
environmental standards
2. Operate Bar 2.1 Sort and display Lecture/ Oral and

alcoholic and non- Demonstration/ self- Written
alcoholic beverages paced learning Examination
according standard (modular)/ dualized Observation
operating procedures training/ on-the-job Performance
(SOPs) training test
2.3 Prepare ice supplies, Problem Solving/
condiments, Case Study
accessories and Group Dynamics
garnishes for specific Video presentation
concoctions
2.5 Prepare, check and
segregate bar tools
and glassware
according to types
and usage
2.6 Perform mise en place
for bar operation
2.7 Take orders according
to standard operating
procedures (SOPs).
2.8 Identify the different
brand preferences of
drinks and its
classifications. (e.g.
brandy-Fundador, Carlos
I; scotch whisky---Johnny
Walker Black Label;
Chivas Regal etc.)
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Unit of Assessment
Competency Approach
2.8 Prepare and serve
drinks according to
standard operating
procedures (SOPs).
2.9 Demonstrate proper
suggestive selling
techniques.
2.10 Familiarize with the
Legislation that
regulate serving of
alcohol.
2.11 Recognize the
behavioral warning
signs of intoxication
2.12 Determine the
proper and
courteous manner in
dealing with the
intoxicated.
2.13 Maintain cleanliness
and proper
sanitation practices
according to
standard operating
procedures.
2.14 After operation shut-
down unnecessary
equipment according
to standard safety
operating
procedures (SOPs)
2.15 Store bltstled
display, beverages
and other perishable
items on proper
places
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Unit of Learning Outcomes Methodology Assessment
Competency Approach
2.16 Report spoiled
drinks and other
stocks to the
concerned person.
2.17 Check stocks for
replenishment
2.18 Prepare and fill-up
appropriate forms
(e.g. requisition
form, order form,
etc.)
3. Prepare and 3.1 Classify the different Lecture/ Oral and
mix cocktails alcoholic and non Demonstration/ self Written
alcoholic beverages. paced learning Examination
(e.g. distilled spirits; (modular)/ dualized Observation
compounded spirits, training/ on the job Performance
fermented training test
beverages) Problem Solving/ Project
3.2 Identify with the Case Study presentation
different brands of Group Dynamics
alcoholic and non- Video presentation
alcoholic based on its
respective
classifications. (e.g.
brandy----Fundador,
Carlos I; scotch
whisky---Johnny
Walker Black Label;
Chivas Regal etc.)
3.3 Use appropriate
garnish, ice,
condiments, and
accessories on
specific drink
concoction
3.4 Determine glassware
required for different
types of beverages
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Unit of Assessment
Competency Approach
bar utensils and
equipment and their
uses.
3.6 Use appropriate
measurements and
unit conversions in
mixing cocktail.
3.7 Perform proper
mixing procedures
3.8 Follow to the
standard cocktail
mixing methods/
procedures
3.9 Identify tips in mixing
drinks
3.10 Identify substitute for
unavailable
ingredients and
garnishes
categories of
cocktails according
to international
standard recipes
3.12 Mix cocktail drinks
according to
international
standard recipe and
enterprise
established cocktail
recipes.
types of non-
alcoholic beverages
in accordance with
flavoring ingredients
and form (including
coffees and teas).
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Unit of Assessment
Competency Approach
3.14 Prepare and mix
non-alcohol drinks
according to
international
standards and
enterprise
established recipes
with appropriate
garnish and
prescribed amount
of ingredients using
standard mixing
procedures
3.15 Distinguish the
relationships of the
names of non-
alcoholic drinks
based on the
ingredients of some
established
cocktails.
3.16 Demonstrate basic
working
showmanship skills
3.17 Observe
occupational health
and sanitary
practices according
to enterprise service
operating
procedures.
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Unit of Assessment
Competency Approach
4. Provide wine 4.1 Develop and maintain Lecture/ Oral and
service current knowledge on Demonstration/ self- Written
food and beverage paced learning Examination
(e.g. typical food and (modular)/ dualized Observation
wines of the local training/ on-the-job Performance
area, promotional training test
activities, current Problem Solving/
food and beverage Case Study
festivals, etc) as Group Dynamics
required by the job.
Video presentation
4.2 Identify and prepare
appropriate type of
glasses and other
accessories for the
service
4.3 Explain the correct
procedures in serving
wine
4.4 Interpret wine labels
and terminologies
4.5 Identify and explain
the different styles
and types of wine
4.6 Clean up table from
used and empty
glasses according to
service procedures,
sanitary and safety
practices
4.7 Observe proper
conduct and courtesy
to the costumer at all
times
4.8 Serve wine to guest
according to
enterprise established
procedures
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3.2 TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum.

Delivery should be guided by the 10 basic principles of competency-based
TVET.
 The training is based on curriculum developed from the

competency standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency standards
and the curriculum modules;
 Assessment is based in the collection of evidence of the
performance of work to the industry required standard;
 Training is based both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current
competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are Nationally Accredited
The competency-based TVET system recognizes various types of

delivery modes, both on and off-the-job as long as the learning is driven by
the competency standards specified by the industry. The following training
modalities may be adopted when designing training programs:
 The dualized mode of training delivery is preferred and

recommended. Thus programs would contain both in-school and in-
industry training or fieldwork components. Details can be referred to
the Dual Training System (DTS) Implementing Rules and
Regulations.
 Modular/self-paced learning is a competency-based training
modality wherein the trainee is allowed to progress at his own pace.
The trainer just facilitates the training delivery.
 Peer teaching/mentoring is a training modality wherein fast learners
are given the opportunity to assist the slow learners.
 Supervised industry training or on-the-job training is an approach in
training designed to enhance the knowledge and skills of the
trainee through actual experience in the workplace to acquire
specific competencies prescribed in the training regulations.
 Distance learning is a formal education process in which majority of
the instruction occurs when the students and instructor are not in
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the same place. Distance learning may employ correspondence
study, audio, video or computer technologies.
3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students who wish to enter training leading to these

qualifications should possess the following requirements:
 can communicate in basic English either oral and written;

 at least high school graduate;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation
 With pleasing personality
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3.4 LIST OF TOOL, EQUIPMENT AND MATERIALS FOR BARTENDING NC II
Recommended list of tools, equipment and materials for the training of

25 trainees for Bartending NC II.
TOOLS EQUIPMENT MATERIALS

QTY QTY QTY
BAR TENDING TOOLS, MATERIALS AND EQUIPMENT
ALCOHOLIC
BAR TOOLS
BEVERAGES
Standard brands -
8 Heavy-based glass 1 2
Ice bin Scotch (blended)
pcs Jigger unit blts
Whisky
Premium brands -
8 Double-edge 1 Speed rail / rack 2
Scotch (blended)
pcs stainless jigger set (Speed Wheel) blts
Whisky
Three-in-One Super Premium -
8 1
Stainless Cocktail Electric Blender 1btl. Scotch (blended)
sets set
Shaker Whisky (optional)
4 Boston Shaker w/ 1 Electric mixer Any brand - Single
1 btl.
sets mixing glass set Malt Whisky
Underbar
2 Fruit Juicer / 1uni Any brand - Pure
refrigerator 1 btl.
pcs Squeezer t Malt Whisky
(optional)
Bar spoon with
8 1 Multi-layered Standard brand -
relish fork at other 1 btl.
pcs unit Refrigerator Bourbon Whiskey
end
8 1 Wine chiller Premium brand -
Hawthorn Strainer 1 btl
pcs unit (optional) Bourbon Whiskey
4 Waiter’s friend 1 Coffee maker Standard brand -
1 btl
pcs Cork Screw set /percolator Tennessy Whiskey
Wing type or Standard brand -
2 1 Electric Glass
different type of 1 btl Canadian whisky
pcs set brushes
Cork Screw
25 1 Draft Beer dispenser Premium brand -
Speed pourer 1 btl.
pcs set (mock) Canadian Whisky
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Mechanical Glass
8 Bltstle and can opener Any brand - Irish
1 set washer (optional) 1 btl
pcs. Whiskey
Canulator / Canulating 2 Standard brand –

2 pcs Spill mat 1 btl
knife units Spanish brandy
3
Ice bucket 1 btl Premium brand – Brandy
pcs.
Any brand - Cognac VS /
3 pcs Ice scooper 1 btl
3 star
Any brand – Cognac
2 pcs Ice tong 1 btl
VSOP
Any brand – Cognac XO
8 pcs Chopping board 1 btl
(optional)
8 pcs Paring knife 1 btl Any brand – Armagnac
Local brandy 1 btl. each,
2 different country
2 pcs Muddler 1 btl
brands – brandy
(optional)
Juice jugs (Color
Local brand – Gold Rum
6 pcs coded) – ‘Store and 1 btl
(5 yrs)
Pour’
1 Garnish tray (7
1 btl Local brand – White rum
sets compartments)
2 each 2 different brand
Cocktail / Bar tray 1 btl
pcs. of imported rum ( gold)
Wine bucket (with Dark Rum (e.g.
1 pcs 1 btl
stand) myers)
151 proof Rum 1 btl
2 pcs Wine basket 1 btl each 3 variance
flavored rum
Local brand – Vodka 1
btl. each-3 different
1 country brand – Vodka
Glass-rimmer 1 btl
sets
1 blts each-3 variance –
flavored Vodka
2 pcs Decanter 1 btl Tequila white / Silver
2 pcs 1/2 liter Carafe 1 btl Tequila Gold
Local brand – Gin 1 btl.
4 pcs ¼ liter Carafe 1 btl each 2 different
imported brands – Gin
4 pcs 4 oz. Carafe 1 btl Local Lambanog brand
2 pcs Funnel 1 btl Local Basi brand
1 pcs Water Pitcher 1 btl Triple Sec
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QTY QTY QTY
1
Bar Caddy / Organizer 1 btl Blue Curacao
pcs.
1 pc Coffee / Tea pot 1 btl Cointreau
1 btl Grand Marnier
Crème de Cacao
GLASSES 1 btl
(brown) 1 btl (white)
12 Old Fashioned Glass/ Crème de Menthe
1 btl
pcs rock glass (6 – 8oz.) (green) 1 btl (white)
12 Hi Ball Glass (8 –10
1 btl Crème de Banane
pcs oz.)
Collins Glass (10 –12
6 pcs 1 btl Crème de Cassis
oz.)
Zombie Glass (12 –14
6 pcs 1 btl Kalhua
oz.)
6 pcs Brandy Glass 12oz. 1 btl Tia Maria (optional)
3 pcs Brandy Glass 16oz. 1 btl Gallano
Martini or Cocktail
8 pcs 1 btl Amaretto
Glass
8 pcs Margarita glass 1 btl Bailey’s Irish Cream
10
Champage Saucer glas 1 btl Malibu Rum
pcs
Champange Tulip
3 pcs 1 btl Tequila Rose
glass
Champagne Flute
6 pcs 1 btl Cherry Heering
glass
6 pcs Cordial / pony glass 1 btl Apricot brandy
Peach Schnapps (or any
4 pcs Poco Grande Glass 1 btl
variance)
Strawberry flavored
4 pcs Breeze Glass 1 btl
liqueur
3 pcs Squall Glass 1 btl Campari bitter
2 pcs Hurricane glass 1 btl Angostura bitter
Sherry / Port wine
3 pcs 1 btl Dry Vermouth
glass
3 pcs Sour Glass 1 btl Sweet Vermouth
Shot Glass ( 1 and 2
6 pcs 1 btl Dry Sherry
oz.)
Footed beer glass (12
6 pcs 1 btl Sweet / Cream Sherry
oz.)
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QTY QTY QTY
Flair Pilsner glass ( 12
3 pcs 1 btl Port Wine
oz.)
Champagne Standard
3 pcs Beer Mugs (12 oz.) 1 btl
brand
12 Sparkling wine –any
White Wine glass 1 btl
pcs brand
12
Red Wine glass 1 btl Rose Wine
pcs
6 pcs All purpose wine glass 1 btl Bordeaux Red Wine
3 pcs Footed rock glass 1 btl Burgundy Red Wine
3 pcs Footed Hi ball glass 1 btl Australian Red wine
5 pcs Water Goblet 1 btl Italian Red Wine
Irish Coffee Glass
4 pcs at least 5 pcs. Different 1 btl Californian Red Wine
Fancy Glasses
6 Coffee cups and Chilean Red Wine
1 btl
sets saucers (optional)
6 pcs Teaspoon 1 btl Bordeaux White Wine
1 btl Burgundy White Wine
1 btl Australian White wine
1 btl Italian White Wine
1 btl Californian White Wine
1 btl Chilean White Wine
(optional)
6 blts Local beer (reg.)
3 blts Light beer
3 blts Strong beer
2 blts Dark beer
2 blts Stout / Ale (beer )Draft
beer (optional)
3 blts 3 different brands
imported brands
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QTY QTY QTY
NON-ALCOHOLIC
1 btl Grenadine
Simple / Sugar Syrup at
½
least four different
liter
Flavored syrup
8
blts/ Tonic water
cans
8 blts Soda Water
4 blts Ginger ale
4 blts Ginger beer
8 blts Cola (coke)
6 blts 7 up / Sprite
1 gal Orange juice
1 blts Lime juice
½ lit Lemon /calamansi juice
Pineapple juice (in small
1 liter
can size)
Mango Juice (in small
1 liter
can size)
½ Guyabano Juice (in
liter small can size)
½
Cranberry Juice
liter
2
Apple juice
cans
3
Tomato juice
cans
2
Evaporated milk
cans
½ lit Fresh milk
Coffee, Tea
½ lit. Whipped cream
1 can Coconut Cream
88
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QTY QTY QTY
CONDIMENTS
Salt and Pepper
Hot sauce
Worcestershire Sauce
Nutmeg
GARNISH
Fresh orange
Fresh lime
Fresh lemon
Fresh apple
Fresh Pineapple with
crown
Fresh green mango
Fresh ripe mango
Fresh banana
Fresh strawberry
Other fruits in season
Fresh mint leaves
Fresh celery stalk
Green olives
Red Cherries
Cocktail onions
Ice cubes
Crushed ice
CLEANING MATERIALS
Rugs
Liquid detergents
Mop with head
Hand Towels
Waste dump
Broom
Scrubbing pad
Sponge
Duster
89
___________________________________________________________________________________________________________
QTY QTY QTY
TRAINING MATERIALS
Overhead Projector with
I unit
Screen
1 unit LCD Projector (optional)
Lap top / Desk top PC
1 unit
(optional)
1 unit White Board with eraser
Whiteboard Marker
3 pcs
Easel stand
Manila paper
Pen and pencil
Masking Tapes
Transparencies
Course design /
Schedule
25 Hand out materials /
sets Course manual /work
book
Books on Bartending
Books on Cocktail
mixing
Trade Magazines
Books about Tourism
Related reading
materials
Videos / VCD’s
Comprehensive Drink
List / Menu
Comprehensive Wine
List
Product literature
Empty bltstles
6 pcs Flairing bltstles
4ft. x 16ft Rubber
mattting
SET-UP
rectangular or round
8 pcs
(small) table, with chairs
Rectangular table for
2 pcs
demonstration
1 unit Mock bar
90
___________________________________________________________________________________________________________
3.5 TRAINING FACILITIES
BARTENDING NC II
Based on a class intake of 25 students/trainees.
Space Requirement Size in Meters Area in Sq. Total Area in Sq.

Meters Meters
Lecture/Laboratory
5 x 10 50 50
Area
Wash Room 2x5 10 10
Tool Room/Supply
5x4 20 20
Room
Circulation Area 5x5 25 25
Total Workshop Area : 105
3.6 TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND

RESTAURANT)
BARTENDING NC II
TRAINER'S QUALIFICATION (TQ II)
 Must have completed a Trainers Training Methodology Course (TM II) or

its equivalent
 Must have at least 2 years industry experience
 Must be a holder of a Bartending NC level II or equivalent qualification
 Must be of good moral character
 With pleasing personality
 Must have attended relevant bar service trainings and seminars (for
bartending trainers)
 Proficient in bar service (for bartending trainers)
3.7 INSTITUTIONAL ASSESSMENT
Institutional assessment is undertaken by trainees to determine their

achievement of units of competency. A certificate of achievement is issued
for each unit of competency.
91
___________________________________________________________________________________________________________
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION
ARRANGEMENTS
4.1 To attain the National Qualification of BARTENDING NC II, the candidate must
demonstrate competence in all the units of competency listed in Section 1.
Successful candidates shall be awarded a National Certificate signed by the
TESDA Director General.
4.2 Individuals aspiring to be awarded the qualification of BARTENDING NC II

must acquire Certificates of Competency in all the following individual core units
of the Qualification. Candidates may apply for assessment in any accredited
assessment center.
4.2.1.1 Clean bar areas

4.2.1.2 Operate bar
4.2.1.3 Prepare and mix cocktails and non-alcoholic drinks
4.2.1.4 Provide wine service
Successful candidates shall be awarded Certificates of Competency (COC).
.3 Accumulation and submission of all COCs acquired for the relevant units of
competency comprising a qualification, an individual shall be issued the
corresponding National Certificate.
4.4 Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the
core units.
4.5 The following are qualified to apply for assessment and certification:
4.5.1 Graduates of formal, non-formal and informal including enterprise- based

training programs
4.5.2 Experienced workers (wage employed or self employed)
4.6 The guidelines on assessment and certification are discussed in detail in the
"Procedures Manual on Assessment and Certification" and "Guidelines on the
Implementation of the Philippine TVET Qualification and Certification System
(PTQCS)".
92
___________________________________________________________________________________________________________
93
___________________________________________________________________________________________________________
COMPETENCY MAP - TOURISM Sector ANNEX A
(Hotel and Restaurant)
BARTENDING NC II
Provide table Conduct for Plan and
Prepare and Provide food Provide Promote
service product Provide monitor food and Plan and
and wine tourism
COMPETENCIES
serve espresso silver service club reception beverage table monitor espresso
of alcoholic tasting (standard) beverage service information
coffee services service coffee service
beverages
CORE
Provide a link Prepare and Operate a

Provide Provide food Provide
Prepare for between kitchen Conduct mix cocktails Clean computerized
queridon and beverage specialist advice
wine tasting and service areas night audit and non-alcoholic bar areas reservations
service table service on wine drinks system
Receive and Provide

Provide Plan and monitor Provide process Operate housekeeping
Provide Evaluate wines
Operate bar accommodation bar operation wine service reservations cellar systems services to
room service (Advance)
reception services guests
Develop and
Complete retail Provide Evaluate and Manage Provide table Provide update food and
Provide
liquor specialist advice appreciate wine wine for a service of alcoholic porter services beverage
responsible
sales on food wine outlet beverages knowledge
service of alcohol
COMPETENCIES
COMMON
Observe Perform
Develop and Perform
workplace computer Provide effective
update industry workplace customer service
hygiene operations
knowledge safety practices
procedures
Receive and Practice

COMPETENCIES
Practice Participate Work Practice Lead

respond to Work Demonstrate in workplace occupational Lead
work values housekeeping in team career workplace
workplace with others communication health and small teams
procedures environment professionalism communication
communication (5S) safety procedures
CORE
Use Apply
Develop and Solve problems Use Plan Collect,
mathematical Utilize Develop problem- Promote
practice related to work relevant specialized solving and organize analyze and
negotiation concepts and teams and organize environmental
activities technologies communication individuals techniques in work protection
skills techniques skills the workplace information
81
___________________________________________________________________________________________________________
DEFINITION OF TERMS
1. APERITIF - is any drink taken before meals, to improve your appetite
2. BREWING - a stage in making beer in which worth is boiled with hops
3. BUSBOY - refers to the dining room helper and runner, title given to a Food
and Beverage Service Attendant, National Certificate I
4. BUSSED OUT - taking out soiled plates/dishes from the dining area to
dishwashing area
5. CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the

supervisor of The Food and Beverage Service Attendant, also refers to Food and
Beverage Service Attendant, National Certificate Level I.
6. COCKTAIL - is a well-mixed drink made up of base liquor, a modifying ingredient

as a modifier and special flavoring of coloring agents. It is usually an aperitif taken
at leisure before a meal to whet the appetite.
7. COMMIS - refers to the category according to the extent of difficulty and

complexity of skills and knowledge required for the job.
8. COMMUNICATION - the transfer of ideas through verbal and non-verbal

communication
9. CORDIAL/ LIQUEUR - a spirits that are sweetened and flavor with natural flavor’s
10. DISH OUT - food taken from the kitchen to the dining area
11. DISTILLATION - a process involving continuous evaporation and condensation of

liquid wherein higher alcohol content could be obtained
12. FERMENTATION - an action of yeast upon a sugar in solution, which

breaks down the sugar into carbon dioxide and alcohol
13. FLAMBE’ - flamed with spirit or liqueur
14. FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the workers

assigned in the service of food and beverage to the guests, also known as waiter.
15. GARNISH - an ingredient which decorates, accompanies or completes a dish.

Many dishes are identified by the name of their garnishes
16. HIGHBALL DRINK - is a tall drink consisting of a shot of specified spirit with
mixers such as sodas, water, etc. serve with cube ice in a highball glass
82
___________________________________________________________________________________________________________
17. LEVEL / CLASS - refers to the category according to the extent of difficulty and
complexity of skills and knowledge required of the jobs.
18. LONG OR TALL DRINK - is a mixed drinks that are served in tall glasses
19. MENU - a list in specific order of the dishes to be served at a given meal
20. MISE EN PLACE - French term for having all ingredients in ready to use
Preparation before service
21. PRE-DINNER - short mixed drinks that are basically dry in taste and are usually
served before a meal to wet the appetite
22. SPIRITS - are drinks obtained by distillation after fermentation from vegetables,
grains, fruits, plants and other substance with sugar or starch-based
23. TABLEWARE - is a term recognized as embracing all items of flatware, cutlery,

hollowware
24. FLATWARE - it denotes all forms of spoons and forks
25. CUTLERY – refers to knives and other cutting implements
26. HOLLOWWARE – consists of any item made from silver e.g. teapots, milk jugs,
sugar, basins, oval flats
27. SILVERWARE - tableware made of solid silver, silver gilt or silver metal. Silver
plate made from single strip of plated metal
28. TABLE NAPKIN - an individual piece of linen which is used to protect the clothing
or wipe the mouth during a meal
Other Terms Used :
 Captain Waiter – Chef de Etage

 Chef – a person who prepares food as an occupation in restaurant,
private house, hotel
 Dining Room Attendant – Commis de Rang (busboy)
 Director of Service – Chef de Service
 Head Waiter – Chef de Salle
 Waiter – Chef de Rang/Demi Chef de Rang
 Wine Steward – Chef de Vin/Chef Sommelier
83
___________________________________________________________________________________________________________
84
___________________________________________________________________________________________________________
ACKNOWLEDGEMENTS
The Technical Education and Skills Development Authority (TESDA) wishes to

extend thanks and appreciation to the many representatives of business, industry,
academe and government agencies who donated their time and expertise to the
development and validation of these Training Regulations.
TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) -

EXECUTIVE COMMITTEE
LARRY CRUZ PAUL LIM SO

Chairman Treasurer
Action Holidays Tour Corporation
Binondo, Manila
USEC. EVELYN PANTIG DR. IGNACIO S. PABLO
Vice-Chairman Executive Director
Undersecretary, Department of Tourism HTIP, Intramuros, Manila
DANIEL EDRALIN SEC. AUGUSTO BOBOY SYJUCO

Secretary Trustee
Director General, TESDA
DR. CORAZON RODRIGUEZ

Trustee
Dean, UP Asian Institute of Tourism
Diliman, Quezon City
INDUSTRY WORKING GROUP (IWG) - EXECUTIVE COMMITTEE
ANABELLE O. MORENO MA. LOURDES CATRAL

Chair, IWG Chair, Planning Sub-Committee
President, Association of Human Resources UP, College of Home Economics
Managers for Hotels and Restaurant (AHRM) Diliman, Quezon City
ALAN DIMAYUGA YAEL FERNANDEZ

Former Chair, IWG and Planning Sub-Committee Chair, Standards And Assessment
Executive Plaza Hotel Sub-Committee
Malate, Manila Mandarin Oriental Manila
Makati Ave., Makati City
LEA VILLANUEVA
Chair, Professional and Programs Development
Visions and Breakthroughs, Inc.
85
___________________________________________________________________________________________________________
STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND
EXPERTS
BARTENDING
MARIVIC V. QUE FLORENTINO "MUTLEY" MATILLA, JR.
Aristocrat Restaurant Philippine Bartenders' League
Ermita, Manila Taft Ave., Metro Manila
MARY ANNE R. TUMANAN JACKSON MORALES

Department of Hotel, Restaurant and Philippine Bartenders' League
Institution Management Taft Ave., Metro Manila
University of the Philippines
Diliman, Quezon City
86
___________________________________________________________________________________________________________

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TRAINING

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

SECTION 1 BARTENDING NC II QUALIFICATION 1

SECTION 2 COMPETENCY STANDARDS

 Basic Competencies 2 -16

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 59 - 70

SECTION 4 NATIONAL ASSESSMENT AND

TR - BARTENDING NC II Promulgated March 2005

SECTION I BARTENDING NC II QUALIFICATION

The BARTENDING NC II Qualification consists of competencies that a person must

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

CODE NO. COMMON COMPETENCIES

CODE NO. CORE COMPETENCIES

TRS512312 Clean bar areas

A person who has achieved this Qualification is competent to be:

 Busboy (Commis de Rang)

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

ELEMENT PERFORMANCE CRITERIA

2. Underpinning 2.1. Effective communication

3. Underpinning Skills 3.1. Follow simple spoken language

4. Resource 4.1. Fax machine

5. Methods of 5.1. Direct Observation

6. Context of 6.1. Competency may be assessed individually in the

ELEMENT PERFORMANCE CRITERIA

2. Sources of 2.1. Standard operating and/or other workplace

UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

2. Maintain 3.1 Trainings and career opportunities are identified and

2. Resources 2.1 Human

3. Trainings and career 3.1 Participation in training programs

4. Recognitions 4.1 Recommendations

5. Licenses and/or 5.1 National Certificates

3. Underpinning 3.1 Appropriate practice of personal hygiene

4. Resource The following resources MUST be provided:

5. Methods of Competency may be assessed through:

6. Context of 6.1 Competency may be assessed in the work place or in a

UNIT CODE : 500311108

4. Maintain OHS 4.1 Emergency-related drills and trainings are

5. Emergency-related 5.1 Fire drill

6. OHS personal 6.1 Medical/Health records

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

UNIT CODE : TRS311201

1. Seek information on 1.1 Sources of information on the industry are

2. Underpinning 2.1 Time management

3. Underpinning 3.1 Overview of quality assurance in the industry

4. Resource 4.1 Sources of information on the industry

5. Methods of 5.1 Interview/questions

6.1 Assessment may be done in the workplace or in a

UNIT CODE : TRS311202

1. Follow hygiene procedures 1.1 Workplace hygiene procedures are

1. Hygiene procedures Hygiene procedures may include :

2. Hygiene risk 2.1 bacterial and other contamination arising from

3. Minimizing or removing 3.1 auditing staff skills and providing training

5. Methods of 5.1 Written examination

6. Context for 6.1 Assessment may be done in the workplace or in a

UNIT CODE : TRS311203

3. Access information using 3.1 Correct program/application is selected