Events Cbc (1)

TESDA-OP-CO-01-F11 (Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM A. Course Design Course Title:

Bartending

Nominal Duration:

108 hours

Qualification Level:

NC II

Course Description:

This course is designed to enhance the knowledge, skills, behavior and motivations in accordance with industry standards. It covers the basic, common and core competencies required for the NCIII level in coordinating events. The competencies for event planning include planning and developing an event proposal, bid, concept, and program, selecting event venue and site, and developing and updating event industry knowledge. The competencies for onsite management include providing onsite management services, managing contractors for indoor events, and developing and updating knowledge on protocol. It also includes competencies on leading workplace communication and small teams, controlling and ordering stock, and establishing business relationships.

Trainee Entry Requirements: Trainees or students who wish to enter this training should possess the following requirements:    

can communicate in basic English in both oral and writteN form physically and mentally fit with good moral character can perform basic mathematical computation

This list does not include specific institutional requirements such as educational attainment, appropriate work experience, and others that may be required of the trainees by the school or training center delivering the TVET program.

Course Structure Unit of Competency 1. Lead workplace communicatio n

2. Lead small teams

3. Develop and Practice Negotiation Skills

4. Solve workplace problems related to work activities 5. Use mathematical concepts and techniques 6. Use relevant technologies

Unit of Competency 1. Roster staff

Basic Competencies No. of Hours: (20 hrs.) Module Title Learning Outcomes Leading 1.1 Communicate workplace information about communication workplace processes. 1.2 Lead workplace discussions. 1.3 Identify and communicate issues arising in the workplace Leading Small 2.1 2.1 Provide team Teams leadership. 2.2 Assign responsibilities among members. 2.3 Set performance expectation for team member 2.4 Supervise team performance Developing 3.1 Identify relevant and Practicing information in planning Negotiation negotiations Skill 3.2 Participate in negotiations 3.3 Document areas for agreement Solving 4.1 Explain the analytical workplace techniques. problems 4.2 Identify the problem. related to work 4.3 Determine the possible activities cause/s of the problem. Using 5.1 Identify mathematical Mathematical tools and techniques to Concepts and solve problem Techniques 5.2 Apply mathematical procedures/solution 5.3 Analyze results Using relevant 6.1 Study/select appropriate Technologies technology 6.2 Apply relevant technology 6.3 Maintain/enhance relevant technology

Common Competencies No. of Hours: (18 hrs.) Module Title Learning Outcomes Rostering

1.1

Develop and

Nominal Duration 4 hours

4 hours

5 hours

5 hours

Nominal Duration 3 hours

Staff 2. Control and order stock

3. Train small groups

4. Establish and conduct business relationships

Unit of Competency

Controlling and Ordering Stock

Training Small Groups

Establishing and Conducting business relationships

implement staff rosters 1.2 Maintain staff records 2.1 Maintain stock levels and records 2.2 Process stock orders 2.3 Manage stock losses 2.4 Follow-up orders 2.5 Organize and administer stocks 3.1 Prepare for training 3.2 Deliver training 3.3 Provide opportunities for practices 3.4 Review training 4.1 Establish and conduct business relationships 4.2 Conduct negotiations 4.3 Make formal business agreements 4.4 Foster and maintain business relationships

Core Competencies No. of Hours:(290 hrs.) EVENT PLANNING SERVICES Module Title Learning Outcomes

1. Plan and develop event proposal or bid

Planning and Developing event proposal or bid

2. Develop an event concept

Developing an Event Concept

3. Develop event program

Developing event program

4. Select event venue and site

Selecting event venue and site

5. Develop and update event industry knowledge

Developing and Updating event industry knowledge

3 hours

4 hours

4 hours

Nominal Duration

1.1 Interpret event brief 1.2 Develop proposal and bid details 1.3 Develop bid materials 1.4 Submit or present the bid or proposal on time 2.1 Identify overall event objectives and scope 2.2 Establish event concept theme and format

36 hours

3.1 Identify conference objectives 3.2 Design event program 3.3 Finalize program details 4.1 Analyze venue or site requirements 4.2 Source event venues or sites 4.3 Confirm venue or site arrangements 5.1 Source and apply information on the structure and operation of the event industry 5.2 Source and apply

56 hours

108 hours

90 hours

information on ethical and legal issues for the event industry 5.3 Source and apply information on event industry technology 5.4 Update event industry knowledge Core Competencies No. of Hours:(290 hrs.) ON-SITE EVENT MANAGEMENT SERVICES Unit of Competency Module Title Learning Outcomes 1. Provide on-site event management services

Providing onsite event management services

2. Manage contractors for indoor events

Managing contractors for indoor events Developing and updating knowledge on protocol

3. Develop and update knowledge on protocol

Unit of Competency N/A N/A N/A

1.1 Prepare for on-site management 1.2 Oversee meeting/event set up 1.3 Monitor meeting/event operation 1.4 Oversee meeting/event breakdown 2.1 Identify event operational requirements 2.2 Source contractors 2.3 Monitor contractors 3.1 Seek information on appropriate protocol 3.2 Integrate appropriate protocol procedures into work activities 3.3 Update knowledge on protocol

Elective Competencies (if any) No. of Hours: Module Title Learning Outcomes N/A N/A N/A N/A N/A N/A

Nominal Duration 36 hours

108 hours

56 hours

Nominal Duration N/A N/A N/A

Assessment Methods: 1. Competency in this unit must be assessed through 2. Direct Observation 3. Interview 4. Direct observations of work activities of the individual member in relation to the work activities of the group 5. Observation of simulation and/or role play involving the participation of individual member to the attainment of organizational goal 6. Case studies and scenarios as a basis for discussion of issues and strategies in teamwork 7. Observation/demonstration and questioning 8. Portfolio assessment

9. Oral and written questioning 10. Third party report 11. Case studies on solving problems in the workplace 12. Demonstration 13. Interview 14. Actual demonstration 15. Authenticated portfolio (related certificates of training/seminar) 16. Evaluation of the staffing costs and service levels at an event for which the candidate has prepared rosters 17. Oral or written questions to assess knowledge of specific factors which affect the design of rosters 18. Review of portfolios of evidence and third party workplace reports of on-thejob performance by the candidate 19. Review of activities undertaken by the candidate to monitor stock for a given period of time for a specific outlet 20. Written or oral questions to test knowledge of reasons for procedures 21. Review of workplace reports and records related to stock control, prepared by the candidate 22. Review of portfolios of evidence and third party workplace reports of on-thejob performance by the candidate 23. Direct observation of performance in the conduct of the training 24. Evaluation of the training plans and documents prepared by the candidate 25. Oral or written questions to assess knowledge in training needs analysis 26. Evaluation of negotiation and business relationships or agreements conducted or made by the candidate 27. Evaluation of reports prepared by the candidate detailing how the negotiation aspects of a project were managed. 28. Case studies to assess application of knowledge to business situations 29. Review of portfolios of evidence of on-the-job performance by the candidate 30. Third-party workplace reports of on-the-job performance by the candidate 31. Evaluation of concept through a review of candidate’s output/s. 32. Oral questions to assess knowledge of the range of key market factors and management issues to be considered in the concept development phase. 33. Review of portfolios of evidence and third-party workplace reports of on-thejob performance by the candidate. 34. Oral questioning to assess knowledge of programming for different types of conferences and/or events. 35. Review of portfolios of evidence of on-the-job performance by the candidate. 36. Third-party workplace reports of on-the-job performance by the candidate. Course Delivery:  Group discussion  Role play  Brainstorming  Lecture  Demonstration  Self-paced (modular)  Direct observation  Simulation/role playing  Case studies  Discussion  Hands-on  Video viewing  Practical exercises 

Resources: (List of recommended tools, equipment and materials for the training of 25 trainees for EVENTS MANAGEMENT SERVICES NC III.)

TOOLS

EQUIPMENT

QTY

MATERIALS

QTY

QTY

5 units Computer with internet connection 1 unit

1 set

Telephone Directory

LCD projector

2 units Two-way radio 2 units Mobile phone 1 unit

Telephone

1 unit

Fax machine

1 unit

Digital camera

1 unit

Video camera

1 unit

Microphone

1 unit

Sound system

1 unit

Megaphone

5 sets

First aid kit

*NOTE: Implementation of the training program can be facilitated through a Memorandum of Agreement between the training provider and industry partner/s regarding the use of facilities. This is in response to the high cost of facilities and equipment. Airconditioned vehicles can be hired on a per trip basis subject to requirement. Training Facilities: Based on a class intake of 25 students/trainees. Space Requirement

Size in Meters

Area in Sq. Meters

Total Area in Sq. Meters

Student/Trainee Working Space

1 x 1 m.

1 sq. m.

25 sq. m

Lecture/Demo Room

8 x 5 m.

40 sq. m.

40 sq. m.

3 x 5 m.

15 sq. m.

15 sq. m.

Learning Resource Center Facilities/Equipment/ Circulation Area

24 sq. m. Total workshop area:

104 sq. m.

Qualification of Instructors/Trainers:  Must have completed a Trainer’s Training Methodology Course (TM III) or its equivalent  Must be physically and mentally fit  Must have at least 3-5 years job/industry experience  Must be a holder of Events Management Services NC Level III Certificate or equivalent qualification  Must be of good moral character  With pleasing personality  Must have attended relevant training and seminars

B. Modules of Instruction Basic Competencies Unit of Competency: Modules Title: Module Descriptor:

LEAD WORKPLACE COMMUNICATION Leading workplace communication This module covers the knowledge, skills and attitudes required to lead in the dissemination and discussion of ideas, information and issues in the workplace.

Nominal Duration: Summary of Learning Outcomes: LO1. Communicate information about workplace processes LO2. Lead workplace discussions LO3. Identify and communicate in the workplace Details of Learning Outcomes: LO1 Communicate information about workplace processes





   



Assessment Criteria Appropriate communication method is selected Multiple operations involving several topics areas are communicated accordingly Questions are used to gain extra information Correct sources of information are identified Information is selected and organized correctly Verbal and written reporting is undertaken when required Communication skills are maintained in all situations

Contents 1. Organization requirements for written and electronic communicatio n methods 2. Effective verbal communicatio n methods 3. Organize information 4. Understand and convey intended meaning 5. Participate in variety of workplace discussions 6. Comply with organization requirements for the use of written and electronic communicatio n methods

Conditions

Methodologie s The following  Group resources discussion MUST be  Role Play provided:  Brainstormin  Variety of g Information  Communic ation tools  Simulated workplace

Assessment Methods Competency may be assessed through:  Competency in this unit must be assessed through  Direct Observation  Interview

LO2. Lead workplace discussions

 





Assessment Criteria Response to workplace issues are sought Response to workplace issues are provided immediately Constructive contributions are made to workplace discussions on such issues as production, quality and safety Goals/objectives and action plan undertaken in the workplace are communicated

Contents 1. Organization requirements for written and electronic communicatio n methods 2. Effective verbal communicatio n methods 3. Organize information 4. Understand and convey intended meaning 5. Participate in variety of workplace discussions 6. Comply with organization requirements for the use of written and electronic communicatio n methods

Conditions

Methodologie s The following  Group resources discussion MUST be  Role Play provided:  Brainstormin  Variety of g Information  Communic ation tools  Simulated workplace

Assessment Methods Competency may be assessed through:  Competency in this unit must be assessed through  Direct Observation  Interview

LO3. Complete relevant work related documents Assessment Criteria  Issues and problems are identified as they arise  Information regarding problems and issues are organized coherently to ensure clear and effective communication  Dialogue is initiated with appropriate personnel

Contents 1. Organization requirements for written and electronic communicatio n methods 2. Effective verbal communicatio n methods 3. Organize information 4. Understand and convey intended meaning 5. Participate in

Conditions

Methodologie s The following  Group resources discussion MUST be  Role Play provided:  Brainstormin  Variety of g Information  Communic ation tools  Simulated workplace

Assessment Methods Competency may be assessed through:  Competency in this unit must be assessed through  Direct Observation  Interview

 Communication problems and issues are raised as they arise

Basic Competency Unit of Competency: Modules Title: Module Descriptor:

variety of workplace discussions 6. Comply with organization requirements for the use of written and electronic communicatio n methods Lead small teams Leading small teams This module covers the knowledge, skills and attitudes required to lead small teams including setting and maintaining team and individual performance standards.

Nominal Duration: Summary of Learning Outcomes: LO1. Provide team leadership LO2. Assign responsibilities LO3. Set performance expectations for team members LO4. Supervise team performance Details of Learning Outcomes: LO1 Provide team leadership Assessment Criteria  Work requirements are identified and presented to team members  Reasons for instructions and requirements are communicated to team members  Team members’ queries and concerns are recognized, discussed and dealt with

Contents 1. Company policies and procedures 2. Relevant legal requirements 3. How performance expectations are set 4. Methods of Monitoring Performance 5. Client expectations 6. Team member’s duties and responsibilities 7. Communicatio n skills required for leading teams 8. Informal performance

Conditions

Methodologies

The following resources MUST be provided:  Access to relevant workplace or appropriatel y simulated environment where assessment can take place  Materials relevant to the proposed activity or tasks

 Lecture  Demonstration  Self-paced (modular)

Assessment Methods Competency may be assessed Individually: •Direct observations of work activities of the individual member in relation to the work activities of the group •Observation of simulation and/or role play involving the participation of individual member to the attainment of organizational goal •Case studies

counseling skills 9. Team building skills 10. Negotiating skills

and scenarios as a basis for discussion of issues and strategies in teamwork

LO2 Assign responsibilities Assessment Criteria  Duties, and responsibilities are allocated having regard to the skills, knowledge and aptitude required to properly undertake the assigned task and according to company policy  Duties are allocated having regard to individual preference, domestic and personal considerations, whenever possible

Contents 1. Company policies and procedures 2. Relevant legal requirements 3. How performance expectations are set 4. Methods of Monitoring Performance 5. Client expectations 6. Team member’s duties and responsibilities 7. Communication skills required for leading teams 8. Informal performance counseling skills 9. Team building skills 10. Negotiating skills

Conditions

Methodologies

The following resources MUST be provided:  Access to relevant workplace or appropriatel y simulated environment where assessment can take place  Materials relevant to the proposed activity or tasks

 Lecture  Demonstration  Self-paced (modular)

Assessment Methods Competency may be assessed Individually: •Direct observations of work activities of the individual member in relation to the work activities of the group •Observation of simulation and/or role play involving the participation of individual member to the attainment of organizational goal •Case studies and scenarios as a basis for discussion of issues and strategies in teamwork

LO3 Set performance expectations for team members Assessment Criteria  Performance expectations are established based on client needs and according to assignment requirements  Performance expectations are

Contents 1. Company policies and procedures 2. Relevant legal requirements 3. How performance expectations are set

Conditions

Methodologies

The following resources MUST be provided:  Access to relevant workplace or appropriatel

 Lecture  Demonstration  Self-paced (modular)

Assessment Methods Competency may be assessed Individually: •Direct observations of work activities of the individual

based on individual team members duties and area of responsibility  Performance expectations are discussed and disseminated to individual team members

4. Methods of Monitoring Performance 5. Client expectations 6. Team member’s duties and responsibilities 7. Communication skills required for leading teams 8. Informal performance counseling skills 9. Team building skills 10. Negotiating skills

y simulated environment where assessment can take place  Materials relevant to the proposed activity or tasks

member in relation to the work activities of the group •Observation of simulation and/or role play involving the participation of individual member to the attainment of organizational goal •Case studies and scenarios as a basis for discussion of issues and strategies in teamwork

LO4 Supervise team performance









Assessment Criteria Monitoring of performance takes place against defined performance criteria and/or assignment instructions and corrective action taken if required Team members are provided with feedback, positive support and advice on strategies to overcome any deficiencies Performance issues which cannot be rectified or addressed within the team are referenced to appropriate personnel according to employer policy Team members are kept informed of any changes in the priority

Contents 1. Company policies and procedures 2. Relevant legal requirements 3. How performance expectations are set 4. Methods of Monitoring Performance 5. Client expectations 6. Team member’s duties and responsibilitie s 7. Communication skills required for leading teams 8. Informal performance counseling skills 9. Team building skills 10. Negotiating skills

Conditions

Methodologies

The following resources MUST be provided:  Access to relevant workplace or appropriately simulated environment where assessment can take place  Materials relevant to the proposed activity or tasks

 Lecture  Demonstration  Self-paced (modular)

Assessment Methods Competency may be assessed Individually: •Direct observations of work activities of the individual member in relation to the work activities of the group •Observation of simulation and/or role play involving the participation of individual member to the attainment of organizational goal •Case studies and scenarios as a basis for discussion of issues and strategies in teamwork

allocated to assignments or tasks which might impact on client/customer needs and satisfaction  Team operations are monitored to ensure that employer/client needs and requirements are met  Follow-up communication is provided on all issues affecting the team  All relevant documentation is completed in accordance with company procedures

Basic Competency Unit of Competency: Modules Title: Module Descriptor:

Develop and practice negotiation skills Developing and practicing negotiation skills This module covers the skills, knowledge and attitudes required to collect information in order to negotiate to a desired outcome and participate in the negotiation.

Nominal Duration: Summary of Learning Outcomes: LO1. Plan negotiations LO2. Participate in negotiations Details of Learning Outcomes: LO1 Plan negotiations Assessment Criteria

Contents

1. Codes of  Information on practice and preparing for guidelines for negotiation is the organization identified and included 2. Organizations in the plan policy and  Information on active procedures for listening is identified negotiations and included in the 3. Decision plan making and

Conditions

Methodologie Assessment s Methods The following  Direct Competency resources may be observation MUST be  Simulation/rol assessed provided: through: e playing  Room with  Case studies  Observation/ facilities demonstratio necessary n and for the questioning negotiation  Portfolio process

conflict  Information on resolution different questioning strategies techniques is procedures identified and included 4. Problem solving in the plan strategies on  Information is checked how to deal with to ensure it is correct unexpected and up-to- date questions and

 Human resources (negotiator s)

assessment  Oral and written questioning  Third party report

attitudes during negotiation 5. Flexibility 6. Empathy 7. Interpersonal skills to develop rapport with other parties 8. Communication skills (verbal and listening) 9. Observation skills 10. Negotiatio n skills LO2 Participate in negotiations Assessment Criteria     

  

1. Criteria for successful outcome are agreed upon by all parties Desired outcome of all 2. parties are considered Appropriate language is used throughout the negotiation 3. Variety of questioning techniques are used Issues and processes are documented and agreed upon by all parties 4. Possible solutions are discussed and their viability assessed Areas for agreement are confirmed and recorded Follow-up action is 5. 6. agreed upon by all 7. parties

Contents Codes of practice and guidelines for the organization Organizations policy and procedures for negotiations Decision making and conflict resolution strategies procedures Problem solving strategies on how to deal with unexpected questions and attitudes during negotiation Flexibility Empathy Interpersonal skills to develop rapport with other parties

Conditions

Methodologie Assessment s Methods The following  Direct Competency resources may be observation MUST be  Simulation/rol assessed provided: through: e playing  Room with  Case studies  Observation/ facilities demonstratio necessary n and for the questioning negotiation  Portfolio process assessment  Human  Oral and resources written (negotiator questioning s)

 Third party report

8. Communication skills (verbal and listening) 9. Observation skills 10. Negotiatio n skills

Basic Competency Unit of Competency: Modules Title: Module Descriptor:

Solve problems related to work activities Solving problems related to work activities This module competencies covers the knowledge, skills and attitudes required to solve problems in the workplace including the application of problem solving techniques and to determine and resolve the root cause of problems.

Nominal Duration: Summary of Learning Outcomes: LO1.Identify the problem LO2. Determine fundamental causes of the problem LO3. Determine corrective action LO4. Provide recommendation/s to manager Details of Learning Outcomes: LO1 Identify the problem Assessment Criteria • Variances are identified from normal operating parameters; and product quality • Extent, cause and nature are of the problem are defined through observation, investigation and analytical techniques • Problems are clearly stated and specified

Contents

Conditions

Methodologies

The following  Direct resources includes a observation MUST be thorough  Simulation/ provided: knowledge and role playing understanding of  Assessmen  Case studies the process, t will normal operating require parameters, and access to product quality to an recognize nonoperating standard situations plant over 2. Competence to an include the ability extended to apply and period of explain, sufficient time, or a for the suitable identification of fundamental method of cause, determining gathering the corrective evidence of action and operating provision of ability over recommendations a range of a) Relevant situations. equipment and A bank of operational

1. Competence

Assessment Methods Competency may be assessed through:

 Case studies on solving problems in the workplace  Observation The unit will be assessed in a holistic manner as is practical and may be integrated with the assessment of other relevant units of competency. Assessment will occur over a range of

b) c)

d)

e)

f)

3. 4.

5. 6. 7.

processes Enterprise goals, targets and measures Enterprise quality, OHS and environmental requirement Principles of decision making strategies and techniques Enterprise information systems and data collation Industry codes and standards Using range of formal problem solving techniques Identifying and clarifying the nature of the problem Devising the best solution Evaluating the solution Implementation of a developed plan to rectify the problem

situations, which will include disruptions to normal, smooth operation. Simulation may be required to allow for timely assessment of parts of this unit of competency. Simulation should be based on the actual workplace and will include walk through of the relevant competency components.

scenarios / case studies / what ifs will be required as well as bank of questions which will be used to probe the reason behind the observable action.

LO2 Determine fundamental causes of the problem Assessment Criteria  Possible causes are identified based on experience and the use of problem solving tools / analytical techniques.  Possible cause statements are developed based on findings  Fundamental causes are identified per results of investigation

Contents

1. Competence includes a thorough knowledge and understanding of the process, normal operating parameters, and product quality to recognize nonstandard situations 2. Competence to include the ability to apply and explain, sufficient for the identification of

Conditions

Methodologies

Assessment Methods Competency may be assessed through:

 Direct observation  Simulation/ role playing  Assessmen  Case studies  Case t will studies on require solving access to problems in an the operating workplace plant over  Observation an The unit will be extended assessed in a period of holistic manner time, or a as is practical suitable The following resources MUST be provided:

and may be

conducted

a)

b) c)

d)

e)

f)

3. 4.

5. 6. 7.

fundamental cause, determining the corrective action and provision of recommendations Relevant equipment and operational processes Enterprise goals, targets and measures Enterprise quality, OHS and environmental requirement Principles of decision making strategies and techniques Enterprise information systems and data collation Industry codes and standards Using range of formal problem solving techniques Identifying and clarifying the nature of the problem Devising the best solution Evaluating the solution Implementation of a developed plan to rectify the problem

integrated with the assessment of other relevant units of competency. Assessment will occur over a range of situations, which will include disruptions to normal, smooth operation. Simulation may be required to allow for timely assessment of parts of this unit of competency. Simulation should be based on the actual workplace and will include walk through of the relevant competency components.

method of gathering evidence of operating ability over a range of situations. A bank of scenarios / case studies / what ifs will be required as well as bank of questions which will be used to probe the reason behind the observable action.

LO3 Determine corrective action Assessment Criteria  All possible

options are considered for resolution of the problem  Strengths and

weaknesses of

Contents

1.

Competence includes a thorough knowledge and understanding of the process, normal operating parameters, and

Conditions

Methodologies

Assessment Methods Competency may be assessed through:

 Direct observation  Simulation/ role playing  Assessmen  Case studies  t will require access to The following resources MUST be provided:

Case studies on solving problems in

possible options are considered  Corrective

actions are determined to resolve the problem and possible future causes  Action plans are developed identifying measurable objectives, resource needs and timelines in accordance with safety and operating procedures

2.

a)

b) c)

d)

e)

f)

3. 4.

5. 6. 7.

product quality to recognize nonstandard situations Competence to include the ability to apply and explain, sufficient for the identification of fundamental cause, determining the corrective action and provision of recommendations Relevant equipment and operational processes Enterprise goals, targets and measures Enterprise quality, OHS and environmental requirement Principles of decision making strategies and techniques Enterprise information systems and data collation Industry codes and standards Using range of formal problem solving techniques Identifying and clarifying the nature of the problem Devising the best solution Evaluating the solution Implementation of a developed plan to rectify the problem

an operating plant over an extended period of time, or a suitable method of gathering evidence of operating ability over a range of situations. A bank of scenarios / case studies / what ifs will be required as well as bank of questions which will be used to probe the reason behind the observable action.

the workplace  Observation The unit will be assessed in a holistic manner as is practical and may be integrated with the assessment of other relevant units of competency. Assessment will occur over a range of situations, which will include disruptions to normal, smooth operation. Simulation may be required to allow for timely assessment of parts of this unit of competency. Simulation should be based on the actual workplace and will include walk through of the relevant competency components.

LO4 Maintain OHS awareness Assessment

Contents

Conditions

Methodologies

Assessment

Criteria

 Report on recommendati ons are prepared  Recommendat ions are presented to appropriate personnel.  Recommendat ions are followed-up, if required

1. Competence

2.

a)

b) c)

d)

e)

f)

3. 4.

5. 6.

includes a thorough knowledge and understanding of the process, normal operating parameters, and product quality to recognize nonstandard situations Competence to include the ability to apply and explain, sufficient for the identification of fundamental cause, determining the corrective action and provision of recommendations Relevant equipment and operational processes Enterprise goals, targets and measures Enterprise quality, OHS and environmental requirement Principles of decision making strategies and techniques Enterprise information systems and data collation Industry codes and standards Using range of formal problem solving techniques Identifying and clarifying the nature of the problem Devising the best solution Evaluating the solution

Methods Competency may be assessed through:

 Direct observation  Simulation/ role playing  Assessmen  Case studies  Case t will studies on require solving access to problems in an the operating workplace plant over  Observation an The unit will be extended assessed in a period of holistic manner time, or a as is practical suitable and may be method of integrated with gathering the assessment evidence of of other relevant operating units of ability over competency. a range of Assessment will occur over a situations. range of A bank of situations, scenarios / which will case include studies / disruptions to what ifs will normal, smooth be required operation. as well as Simulation may bank of be required to questions allow for timely which will assessment of parts of this unit be used to of competency. probe the Simulation reason should be behind the based on the observable actual action. The following resources MUST be provided:

workplace and will include walk through of the relevant competency components.

7. Implementation of a developed plan to rectify the problem

Basic Competency Unit of Competency: Modules Title: Module Descriptor:

Use mathematical concepts and techniques Using mathematical concepts and techniques This module covers the knowledge, skills and attitudes required in the application of mathematical concepts and techniques.

Nominal Duration: Summary of Learning Outcomes: LO1. Identify mathematical tools and techniques to solve problem LO2. Apply mathematical procedure/solution LO3. Analyze results Details of Learning Outcomes: LO1 Identify mathematical tools and techniques to solve problem

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

Assessment Criteria Problem areas are identified based on given condition Mathematical techniques are selected based on the given problem

Contents

1. Fundamental operation (addition, subtraction, division, multiplication) 2. Measurement system 3. Precision and accuracy 4. Basic measuring tools/devices 5. Applying mathematical computations 6. Using calculator 7. Using different measuring tools

Conditions

Methodologies

The following resources MUST be provided:

 Direct observation  Simulation/ role playing  Case studies

 Calculator  Basic measuring tools  Case Problems

Assessment Methods Competency may be assessed through:

 Authenticate d portfolio  Written Test  Interview/Or al Questioning  Demonstrati on

LO2 Identify mathematical tools and techniques to solve problem Assessment Criteria  Mathematical techniques are applied based on the problem identified  Mathematical computations are performed to the level of accuracy required for the problem  Results of

Contents

1. Fundamental operation (addition, subtraction, division, multiplication) 2. Measurement system 3. Precision and accuracy 4. Basic measuring

Conditions

Methodologies

The following resources MUST be provided:

 Direct observation  Simulation/ role playing  Case studies

 Calculator  Basic measuring tools  Case Problems

Assessment Methods Competency may be assessed through:

 Authenticate d portfolio  Written Test  Interview/Or al Questioning  Demonstrati

mathematical computation is determined and verified based on job requirements

tools/devices 5. Applying mathematical computations 6. Using calculator 7. Using different measuring tools

on

LO3 Identify mathematical tools and techniques to solve problem Assessment Criteria  Mathematical techniques are applied based on the problem identified  Mathematical computations are performed to the level of accuracy required for the problem  Results of mathematical computation is determined and verified based on job requirements

Contents

1. Fundamental operation (addition, subtraction, division, multiplication) 2. Measurement system 3. Precision and accuracy 4. Basic measuring tools/devices 5. Applying mathematical computations 6. Using calculator 7. Using different measuring tools

Basic Competency Unit of Competency: Modules Title: Module Descriptor:

Conditions

Methodologies

The following resources MUST be provided:

 Direct observation  Simulation/ role playing  Case studies

 Calculator  Basic measuring tools  Case Problems

Assessment Methods Competency may be assessed through:

 Authenticate d portfolio  Written Test  Interview/Or al Questioning  Demonstrati on

Use relevant technologies Using relevant technologies This module covers knowledge, skills, and attitude required in selecting, sourcing and applying appropriate and affordable technologies in the workplace.

Nominal Duration: Summary of Learning Outcomes: LO1. Study/select appropriate technology LO2. Apply relevant technology LO3. Maintain/enhance relevant technology Details of Learning Outcomes: LO1 Identify mathematical tools and techniques to solve problem Assessment Criteria  Usage of different

Contents 1. Awareness on technology and its

Conditions The following resources

Methodologies

 Direct observation

Assessment Methods Competency may be

technologies is determined based on job requirements  Appropriate technology is selected as per work specification

function 2. Repair and maintenance procedure 3. Operating instructions 4. Applicable software 5. Communication techniques 6. Health and safety procedure 7. Company policy in relation to relevant technology 8. Different management concepts 9. Technology adaptability 10. Relevant technology application/ implementation 11. Basic communication skills 12. Software applications skills 13. Basic troubleshooting skills

MUST be provided:

 

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Relevant technolog y Interview and demonstr ation questionn aires Assessm ent packages

assessed  Simulation/ through: role playing  Interview  Case studies

 Actual demonstratio n  Authenticate d portfolio (related certificates of training/semi nar)

LO2 Apply relevant technology Assessment Criteria  Relevant technology is effectively used in carrying out function  Applicable software and hardware are used as per task requirement  Management concepts are observed and practiced as per established industry practices

Contents

Conditions

Methodologies

1. Awareness on technology and its function 2. Repair and maintenance procedure 3. Operating instructions 4. Applicable software 5. Communication techniques 6. Health and safety procedure 7. Company policy in relation to relevant technology 8. Different management concepts 9. Technology

The following resources MUST be provided:

 Direct observation  Simulation/ role playing  Case studies

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Relevant technolog y Interview and demonstr ation questionn aires Assessm ent packages

Assessment Methods Competency may be assessed through:  Interview  Actual demonstratio n  Authenticate d portfolio (related certificates of training/semi nar)

adaptability 10. Relevant technology application/ implementation 11. Basic communication skills 12. Software applications skills 13. Basic troubleshooting skills LO3 Maintain/enhance relevant technology Assessment Criteria  Maintenance of technology is applied in accordance with the industry standard operating procedure, manufacturer’ s operating guidelines and occupational health and safety procedure to ensure its operative ability  Updating of technology is maintained through continuing education or training in accordance with job requirement  Technology failure/ defect is immediately reported to the concern/respon sible person or section for appropriate action

Contents

Conditions

Methodologies

1. Awareness on technology and its function 2. Repair and maintenance procedure 3. Operating instructions 4. Applicable software 5. Communication techniques 6. Health and safety procedure 7. Company policy in relation to relevant technology 8. Different management concepts 9. Technology adaptability 10. Relevant technology application/ implementation 11. Basic communication skills 12. Software applications skills 13. Basic troubleshooting skills

The following resources MUST be provided:

 Direct observation  Simulation/ role playing  Case studies

Common Competencies Unit of Competency: Roster Staff

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Relevant technolog y Interview and demonstr ation questionn aires Assessm ent packages

Assessment Methods Competency may be assessed through:  Interview  Actual demonstratio n  Authenticate d portfolio (related certificates of training/semi nar)

Modules Title: Module Descriptor:

Roistering staff This module covers the knowledge, skills, behavior and motivations required to develop staff rosters. This role may be carried out by operational supervisors and managers.

Nominal Duration: Summary of Learning Outcomes: LO1. Develop and implement staff rosters LO2. Maintain staff records Details of Learning Outcomes: LO1 Develop and implement staff rosters

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Assessment Criteria Staff rosters are developed in accordance with company agreements and wage budgets. Operational efficiency and customer service levels are maximized while wage costs are minimized in roster development Duties are combined where appropriate to ensure effective use of staff The available skills base is utilized appropriately to roster the most effective mix of staff and to meet different operational requirements. Rosters are presented in required formats to ensure clarity of information in accordance with company standards Rosters are communicated to

Contents

Conditions

1. The role of staff rosters and their importance in controlling staff costs 2. Factors to be considered when developing rosters 3. Formats for the presentation of staff rosters and details to be included 4. Knowledge on area of operation for which roster is being developed. 5. Organizing information 6. Preparing staff rosters

The following resources MUST be provided:  Project or work activities which allow the candidate to prepare rosters for a workplace and to evaluate their cost efficiency and operational effectiveness against nominated standards  Preparation of more than one roster to meet the staffing requirements of more than one operational situation

Methodologies

Assessment Methods Competency may be assessed through:  Evaluation of the staffing costs and service levels at an event for which the candidate has prepared rosters  Oral or written questions to assess knowledge of specific factors which affect the design of rosters  Review of portfolios of evidence and third party workplace reports of on-the-job performanc e by the candidate

appropriate colleagues within designated timelines

LO2. Maintain staff records Assessment Criteria  Time sheets and other documentation are completed accurately and within designated timelines  Staff records are updated accurately and maintained or stored in accordance with establishment procedures.

Contents

Conditions

1. The role of staff rosters and their importance in controlling staff costs 2. Factors to be considered when developing rosters 3. Formats for the presentation of staff rosters and details to be included 4. Knowledge on area of operation for which roster is being developed. 5. Organizing information 6. Preparing staff rosters

The following resources MUST be provided:  Project or work activities which allow the candidate to prepare rosters for a workplac e and to evaluate their cost efficiency and operation al effectiven ess against nominate d standards  Preparati on of more than one roster to meet the staffing requirem ents of more than one operation al situation

Methodologies

Assessment Methods Competency may be assessed through:  Evaluation of the staffing costs and service levels at an event for which the candidate has prepared rosters  Oral or written questions to assess knowledge of specific factors which affect the design of rosters  Review of portfolios of evidence and third party workplace reports of on-the-job performanc e by the candidate

Common Competency Unit of Competency: Modules Title: Module Descriptor:

Control and order stock Working in team environment This module covers the knowledge, skills, behavior and motivations required to control and order stock in a range of hospitality establishments. This role is generally carried out by supervisors and team leaders.

Nominal Duration: Summary of Learning Outcomes: LO1. Maintain stock levels and records LO2. Process stock orders LO3. Minimize stock losses LO4. Follow-up orders LO5. Organize and administer stocks Details of Learning Outcomes: LO1 Maintain stock levels and records

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Assessment Criteria Stock levels are monitored and maintained according to company requirements. Stock security is monitored and systems are adjusted as required. Stock reorder cycles are monitored and adjusted as required. Colleagues are informed of their individual responsibilities in regard to the reordering of stock. Records of stock storage and movement are maintained in accordance with company procedures. Stock performance is monitored and fast/slow selling items are identified

Contents

Conditions

1. Stock level maintenance techniques as appropriate to the industry sector 2. Typical stocktaking procedures as appropriate to the industry sector 3. Stock recording systems 4. Stock security systems 5. Types of stock control documentatio n and systems that may be applied in the hospitality industry 6. Reasons for stock loss and damage 7. Collect, organize and analyze information 8. Plan and organize

The following resources MUST be provided:  Project or work activities that allow the candidate to demonstr ate stock control and monitorin g over a period of time  Use of real stock items  Use of industrycurrent stock control technolog y or document ation  Involvem ent of

Methodologies

Assessment Methods Competency may be assessed Through:  Review of activities undertaken by the candidate to monitor stock for a given period of time for a specific outlet  Written or oral questions to test knowledge of reasons for procedures  Review of workplace reports and records related to stock control, prepared by the

and reported in accordance with company procedures.

activities 9. Application of underpinning knowledge

internal/ external suppliers

candidate  Review of portfolios of evidence and third party workplace reports of on-the-job performanc e by the candidate

LO2 Process stock orders Assessment Contents Criteria 1. Stock level  Orders for stock maintenance are processed techniques as accurately and in appropriate to accordance with the industry company sector procedures. 2. Typical  Stock levels are stocktaking maintained and procedures as recorded ensuring appropriate to information is the industry complete, correct sector and current. 3. Stock  Incoming stock is recording checked against systems purchase and 4. Stock security supply agreements systems and all necessary 5. Types of stock details are control recorded. documentatio n and systems that may be applied in the hospitality industry 6. Reasons for stock loss and damage 7. Collect, organize and analyze information 8. Plan and organize activities 9. Application of underpinning knowledge

Conditions The following resources MUST be provided:  Project or work activities that allow the candidate to demonstr ate stock control and monitorin g over a period of time  Use of real stock items  Use of industrycurrent stock control technolog y or document ation  Involvem ent of internal/ external suppliers

Methodologies

Assessment Methods Competency may be assessed Through:  Review of activities undertaken by the candidate to monitor stock for a given period of time for a specific outlet  Written or oral questions to test knowledge of reasons for procedures  Review of workplace reports and records related to stock control, prepared by the candidate  Review of portfolios of evidence and third

party workplace reports of on-the-job performanc e by the candidate LO3 Work as a team member

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Assessment Criteria Stock losses are identified and recorded according to company procedures. Losses are reported in accordance with company procedures. Avoidable losses are identified and reasons behind these losses are established. Solutions to loss situations are recommended and related procedures are implemented to prevent future avoidable losses.

Contents

Conditions

1. Stock level maintenance techniques as appropriate to the industry sector 2. Typical stocktaking procedures as appropriate to the industry sector 3. Stock recording systems 4. Stock security systems 5. Types of stock control documentatio n and systems that may be applied in the hospitality industry 6. Reasons for stock loss and damage 7. Collect, organize and analyze information 8. Plan and organize activities 9. Application of underpinning knowledge

The following resources MUST be provided:  Project or work activities that allow the candidate to demonstr ate stock control and monitorin g over a period of time  Use of real stock items  Use of industrycurrent stock control technolog y or document ation  Involvem ent of internal/ external suppliers

Methodologies

Assessment Methods Competency may be assessed Through:  Review of activities undertaken by the candidate to monitor stock for a given period of time for a specific outlet  Written or oral questions to test knowledge of reasons for procedures  Review of workplace reports and records related to stock control, prepared by the candidate  Review of portfolios of evidence and third party workplace reports of on-the-job performanc

e by the candidate

LO4 Follow-up orders

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Assessment Criteria The delivery process is monitored to ensure agreed deadlines are met. Continuity of supply is ensured by liaising with colleagues and suppliers. Routine supply problems are followed up or referred to the appropriate person in accordance with company policy. Stock is distributed to agreed locations.

Contents

Conditions

1. Stock level maintenance techniques as appropriate to the industry sector 2. Typical stocktaking procedures as appropriate to the industry sector 3. Stock recording systems 4. Stock security systems 5. Types of stock control documentatio n and systems that may be applied in the hospitality industry 6. Reasons for stock loss and damage 7. Collect, organize and analyze information 8. Plan and organize activities 9. Application of underpinning knowledge

The following resources MUST be provided:  Project or work activities that allow the candidate to demonstr ate stock control and monitorin g over a period of time  Use of real stock items  Use of industrycurrent stock control technolog y or document ation  Involvem ent of internal/ external suppliers

Methodologies

Assessment Methods Competency may be assessed Through:  Review of activities undertaken by the candidate to monitor stock for a given period of time for a specific outlet  Written or oral questions to test knowledge of reasons for procedures  Review of workplace reports and records related to stock control, prepared by the candidate  Review of portfolios of evidence and third party workplace reports of on-the-job performanc e by the candidate

LO5 Organize and administer stocks

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Assessment Criteria Stocks are organized at appropriate intervals according to company policy and procedures. Stocktaking responsibilities are allocated to staff. Accurate stock reports are produced within designated timelines.

Contents

Conditions

1. Stock level maintenance techniques as appropriate to the industry sector 2. Typical stocktaking procedures as appropriate to the industry sector 3. Stock recording systems 4. Stock security systems 5. Types of stock control documentatio n and systems that may be applied in the hospitality industry 6. Reasons for stock loss and damage 7. Collect, organize and analyze information 8. Plan and organize activities 9. Application of underpinning knowledge

The following resources MUST be provided:  Project or work activities that allow the candidate to demonstr ate stock control and monitorin g over a period of time  Use of real stock items  Use of industrycurrent stock control technolog y or document ation  Involvem ent of internal/ external suppliers

Common Competency Unit of Competency: Modules Title:

Train small Groups Training small groups

Methodologies

Assessment Methods Competency may be assessed Through:  Review of activities undertaken by the candidate to monitor stock for a given period of time for a specific outlet  Written or oral questions to test knowledge of reasons for procedures  Review of workplace reports and records related to stock control, prepared by the candidate  Review of portfolios of evidence and third party workplace reports of on-the-job performanc e by the candidate

Module Descriptor:

This module covers the requirements for planning, delivering and reviewing training provided for the purposes of developing competency on a one-to-one or small group basis

Nominal Duration: Summary of Learning Outcomes: LO1. Prepare for trainings LO2. Deliver training LO3. Provide opportunities for practices LO4. Review training Details of Learning Outcomes: LO1 Prepare for trainings Assessment Criteria  Specific training needs are identified and confirmed through consultation with appropriate personnel.  Training objectives are matched to identify to identify competency development needs.  Training approaches are planned and documented.

Contents

Conditions

1. Identification of evidence of competency 2. Competency in the units being taught 3. Training delivery methods 4. Planning and documenting training approaches 5. Training delivery methods 6. Training strategies and techniques which facilitate learning process 7. Correct use of equipment and presentation skills appropriate for the training 8. Communicati on skills (written and oral)

The following resources MUST be provided:  Project or work activities that allow the candidate to demonstrate planning, conducting and review of training on a one-to-one or small group basis.  Access to records, logbooks, reports and other sources of information about the operation and/or the personnel.

Methodologies

Assessment Methods Competency may be assessed through:  Direct observation of performance in the conduct of the training  Evaluation of the training plans and documents prepared by the candidate  Oral or written questions to assess knowledge in training needs analysis

LO2 Deliver training

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Assessment Criteria Training is conducted in a safe and accessible environment. Training delivery methods appropriate to the participant(s) needs, trainer availability, location and resources are selected. Strategies and techniques which facilitate the learning process are employed. Training objectives, sequence of activities and assessment processes are discussed with training participant(s). Systematic approach to training is undertaken to meet specific needs of training participant(s).

Contents

Conditions

1. Identification of evidence of competency 2. Competency in the units being taught 3. Training delivery methods 4. Planning and documenting training approaches 5. Training delivery methods 6. Training strategies and techniques which facilitate learning process 7. Correct use of equipment and presentation skills appropriate for the training 8. Communicati on skills (written and oral)

The following resources MUST be provided:  Project or work activities that allow the candidate to demonstrate planning, conducting and review of training on a one-to-one or small group basis.  Access to records, logbooks, reports and other sources of information about the operation and/or the personnel.

Methodologies

Assessment Methods Competency may be assessed through:  Direct observation of performance in the conduct of the training  Evaluation of the training plans and documents prepared by the candidate  Oral or written questions to assess knowledge in training needs analysis

Methodologies

Assessment Methods Competency may be assessed through:  Direct

LO3 Provide opportunities for practices Assessment Criteria  Practice opportunities are provided to ensure that the participants

Contents 1. Identification of evidence of competency 2. Competency

Conditions The following resources MUST be provided:  Project or

achieve the components of competency.  Variety of methods for encouraging learning is implemented to meet the individual needs of participants.

3. 4.

5. 6.

7.

8.

in the units being taught Training delivery methods Planning and documenting training approaches Training delivery methods Training strategies and techniques which facilitate learning process Correct use of equipment and presentation skills appropriate for the training Communicati on skills (written and oral)

work activities that allow the candidate to demonstrate planning, conducting and review of training on a one-to-one or small group basis.  Access to records, logbooks, reports and other sources of information about the operation and/or the personnel.

observation of performance in the conduct of the training  Evaluation of the training plans and documents prepared by the candidate  Oral or written questions to assess knowledge in training needs analysis

LO4 Review Training Assessment Criteria  Participants are encouraged to self evaluate performance and areas for improvement are identified.  Participants’ readiness for assessment is monitored and assistance is provided with the collection of evidence for satisfactory performance.  Training is evaluated

Contents

Conditions

1. Identification of evidence of competency 2. Competency in the units being taught 3. Training delivery methods 4. Planning and documenting training approaches 5. Training delivery methods 6. Training strategies and

The following resources MUST be provided:  Project or work activities that allow the candidate to demonstrate planning, conducting and review of training on a one-to-one or small group basis.  Access to records, logbooks,

Methodologies

Assessment Methods Competency may be assessed through:  Direct observation of performance in the conduct of the training  Evaluation of the training plans and documents prepared by the candidate

against objectives in the context of selfassessment, participant feedback, supervisor comments and measurements .  Training details are recorded according to enterprise and legislative requirements.  Results of evaluation are utilized to guide further training.

techniques which facilitate learning process 7. Correct use of equipment and presentation skills appropriate for the training 8. Communicati on skills (written and oral)

 Oral or written questions to assess knowledge in training needs analysis

reports and other sources of information about the operation and/or the personnel.

Common Competencies Unit of Competency Establish and conduct business relationships Modules Title: Establishing and conducting business relationships Module Descriptor: This module covers the skills and knowledge required to manage business relationships with customers or suppliers within a tourism or hospitality context. It focuses on the relationship building and negotiation skills. Nominal Duration: Summary of Learning Outcomes: LO1. Establish and conduct business relationships LO2. Conduct negotiations LO3. Make formal business agreements LO4. Foster and maintain business relationships Details of Learning Outcomes:

LO1 Establish and conduct business relationships Assessment Criteria  Relationships are established in a manner that promotes goodwill and trust between the enterprise, its customers and suppliers.

Contents

Conditions

Methodologies

1. Business environment including major industry issues in which the tourism and hospitality industry

The following resources MUST be provided:  Project or work activities conducted over a period

 Lecture/  Discussion  Demonstratio n  Hands-on  Video Viewing

Assessment Methods Competency may be assessed through:  Evaluation of negotiation and business relationships or agreements conducted or

 Trust and respect are built in business relationships through use of effective communication skills and techniques  Opportunities to maintain regular contact with customers and suppliers are identified and taken up.

of time so operates. that all 2. Legal issues aspects of that affect the unit can negotiations be assessed. and contracts  Relationship3. General building and knowledge negotiation activities with about a range of contracts. individuals 4. Negotiation and with whom communication the candidate techniques has an actual appropriate to or potential negotiations. business 5. Interpersonal relationship. skills 6. Mathematical skills i.e. calculating profit margins for the contract

made by the candidate  Evaluation of reports prepared by the candidate detailing how the negotiation aspects of a project were manage.  Case studies to assess application of knowledge to business situations.

LO2 Conduct Negotiations

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Assessment Criteria Negotiations are conducted in a business-like and professional manner within the relevant cultural context. Negotiations are conducted in the context of the current enterprise marketing focus. Benefits for all parties in the negotiation are maximized through use of established techniques and in the context of establishing long term relationships. Feedback and input from

Contents

Conditions

Methodologies

1. Business environment including major industry issues in which the tourism and hospitality industry operates. 2. Legal issues that affect negotiations and contracts 3. General knowledge about contracts. 4. Negotiation and communication techniques appropriate to negotiations. 5. Interpersonal skills 6. Mathematical

The following resources MUST be provided:  Project or work activities conducted over a period of time so that all aspects of the unit can be assessed.  Relationshipbuilding and negotiation activities with a range of individuals with whom the candidate has an actual or potential business relationship.

 Lecture/  Discussion  Demonstratio n  Hands-on  Video Viewing

Assessment Methods Competency may be assessed through:  Evaluation of negotiation and business relationships or agreements conducted or made by the candidate  Evaluation of reports prepared by the candidate detailing how the negotiation aspects of a project were manage.  Case studies to assess application of knowledge to business situations.

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colleagues are incorporated into the negotiation. The results of negotiations are communicated to appropriate colleagues and stakeholders within the appropriate timeframes.

skills i.e. calculating profit margins for the contract

LO3 Make formal business agreements Assessment Criteria  Agreements are confirmed in writing using formal contracts and in accordance to enterprise requirements.  Appropriate approvals for all aspects of formal agreements are checked and obtained in accordance with enterprise procedure

Contents

1. Business environment including major industry issues in which the tourism and hospitality industry operates. 2. Legal issues that affect negotiations and contracts 3. General knowledge  The need for about specialist advice in contracts. the development of 4. Negotiation and contracts is communication identified and techniques sought where appropriate to appropriate. negotiations. 5. Interpersonal skills 6. Mathematical skills i.e. calculating profit margins for the contract

Conditions

Methodologies

The following resources MUST be provided:  Project or work activities conducted over a period of time so that all aspects of the unit can be assessed.  Relationshipbuilding and negotiation activities with a range of individuals with whom the candidate has an actual or potential business relationship.

 Lecture/  Discussion  Demonstratio n  Hands-on  Video Viewing

Assessment Methods Competency may be assessed through:  Evaluation of negotiation and business relationships or agreements conducted or made by the candidate  Evaluation of reports prepared by the candidate detailing how the negotiation aspects of a project were manage.  Case studies to assess application of knowledge to business situations.

LO4 Foster and maintain business relationships Assessment Criteria  Information needed to

Contents

1. Business environment

Conditions The following resources

Methodologies  Lecture/  Discussion

Assessment Methods Competency may be assessed

maintain sound business relationships are pro-actively sought, reviewed and acted upon.  Agreements are honored within the scope of individual responsibility.  Adjustments to agreements are made in consultation with the customer/supplier and information is shared with appropriate colleagues

 Relationships are nurtured through regular contact.

including major industry issues in which the tourism and hospitality industry operates. 2. Legal issues that affect negotiations and contracts 3. General knowledge about contracts. 4. Negotiation and communication techniques appropriate to negotiations. 5. Interpersonal skills 6. Mathematical skills i.e. calculating profit margins for the contract

Core Competency Unit of Competency: Modules Title: Module Descriptor:

Nominal Duration:

MUST be  Demonstratio provided: n  Project or  Hands-on work  Video activities Viewing conducted over a period of time so that all aspects of the unit can be assessed.  Relationshipbuilding and negotiation activities with a range of individuals with whom the candidate has an actual or potential business relationship.

through:  Evaluation of negotiation and business relationships or agreements conducted or made by the candidate  Evaluation of reports prepared by the candidate detailing how the negotiation aspects of a project were manage.  Case studies to assess application of knowledge to business situations.

Plan and develop event proposal or bid Planning This module of deals with the knowledge, skills and attitude required to provide general assistance in maintaining cleanliness of bar area, related equipment and tools. It reflects the role of a “bartender” and/or a bar utility/back and may be part of the role of a bar attendant. 36 hours

Summary of Learning Outcomes: LO1. Clean bar, equipment and tools LO2. Clean and maintain public areas Details of Learning Outcomes: LO1 Clean bar, equipment and tools Assessment Criteria  Bar surfaces, equipment and tools are cleaned in accordance with industry

Contents

Conditions

1. Trade theory The following 1.1 Knowledg resources e on bar should be operations provided: 1.2 Logical  Workplace and location

Methodologies    

Demonstratio n Lecture Discussion Self-paced instruction

Assessment Methods Competency in this unit may be assessed through:  Demonstratio n of the

standard and hygiene regulations  Working condition of equipment is checked in accordance with manufacturer’ s manual and instructions  Condition of utensils and glassware is checked for dirt and damages  Broken, cracked items and other waste are safely disposed in accordance with environmental considerations  Reports are prepared in accordance with establishment s policy procedures  “Closing up” procedures of glassware and other equipment are accomplished based on enterprise standards

2.

3. 4.

5.

6.

efficient work flow Safety 2.1 Safe work practices and first aid regulation s 2.2 Hygienic and sanitary practices specific on bar operations 2.3 Health Act related to basic hygiene requireme nts in bar area Communicatio n skills Use of cleaning equipment and chemicals Bar tools and equipment operations including glass washer and coffee maker Time management skills

 Access to a  range of bar cleaning equipment , tools and materials / chemicals  Access to a fully equipped bar including current industry equipment and tools

Modular

proper operation of the appropriate cleaning equipment  Written or oral questions to test knowledge on proper hygiene and procedures in maintaining cleanliness of the bar  Review of portfolios of evidence relevant to legislation and OH&S issues and third-party reports to evaluate onthe-job and/or workplace performance by the candidate

LO2 Clean and maintain public areas Assessment Criteria  Identifie d public areas are promptly cleaned and maintained in

Contents

Conditions

1. Trade theory The following 1.1 Knowledg resources e on bar should be operations provided: 1.2 Logical  Workplace and location

Methodologies    

Demonstratio n Lecture Discussion Self-paced

Assessment Methods Competency in this unit may be assessed through:  Demonstratio n of the

accordance with industry and/or enterprise standards  Empty and unwanted glasses are removed on a regular basis with minimum disruption to customers  Tables and service counter are cleaned hygienically in accordance with enterprise requirements and standards  Adheren ce to customer service is maintained in accordance with industry and/or enterprise standards

2.

3. 4.

5.

6.

efficient work flow Safety 2.1 Safe work practices and first aid regulation s 2.2 Hygienic and sanitary practices specific on bar operations 2.3 Health Act related to basic hygiene requireme nts in bar area Communicatio n skills Use of cleaning equipment and chemicals Bar tools and equipment operations including glass washer and coffee maker Time management skills

Core Competency Unit of Competency: Modules Title: Module Descriptor:

Nominal Duration:

 Access to a  range of bar cleaning equipment , tools and materials / chemicals  Access to a fully equipped bar including current industry equipment and tools

instruction Modular

proper operation of the appropriate cleaning equipment  Written or oral questions to test knowledge on proper hygiene and procedures in maintaining cleanliness of the bar  Review of portfolios of evidence relevant to legislation and OH&S issues and third-party reports to evaluate onthe-job and/or workplace performance by the candidate

Operate Bar Operating bar This module covers the skills and knowledge required to carry out bar operations. It includes preparing bar for service, taking drink orders, serving drinks, maintaining bar control procedures, closing the bar and dealing with intoxicated persons in all Food and beverage Service providers, except for “Specialty Coffee Shops” 108 Hours

Summary of Learning Outcomes: LO1. Prepare bar for service LO2. Take drinks orders LO3. Serve drinks LO4. Deals with customers affected with alcohol

LO5. Maintain proper bar operation control procedures LO6. Close/turn over bar operations Details of Learning Outcomes: LO1 Prepare bar for service Assessment Criteria  Basic parts of the bar are identified according to service operation requiremen ts.  Bar display and work area are set up in accordance with industry and/or enterprise requiremen ts and bar service style  Bar products and materials are checked and restocked in accordance with industry and/or enterprise policy and procedures  All obtained items are stored in accordance with established storing procedures and techniques

Contents

Conditions

1. Trade theory 1.1 Different types of bars and bar service 1.2 Proper uses of different bar equipment and tools 1.3 Variety of beverage products and an overview of commonly requested drinks 1.4 Types, origins, nature and characteristic of the different alcoholic beverages (wines, sprits, beers, etc.) 1.5 Types and characteristic of nonalcoholic beverages and its respective flavors 1.6 Serving techniques for different types of beverages and Cocktails 1.7 Bar operation control procedures and POS system

The following resources should be provided:  Access to workplace location  Access to a fullyequipped bar including current industry equipment  Work activities under industryrealistic conditions  Access to different beverage products and service under industryrealistic conditions  Materials relevant to the proposed activities and tasks  Access o different types of bar control forms

Methodologies     

Self-Pace Instruction Modular Discussion Lecture Demonstrati on

Assessment Methods Competency in this unit may be assessed through:  Observation on the proper set up of the bar including classification of alcoholic beverages, glasses and proper service of beverage  Demonstratio n on the classification of beverage and preparation of garnish presentations  Written and/or oral questions on general knowledge on beverage products, material and appropriate characteristic s and service procedures  Third-party report from the supervisor and/or competent employer’s representativ e on the candidate's actual work performance  Portfolio of relevant

 Suitable kinds of decorations , coasters, edible and non-edible garnishes are prepared in accordance with industry and/or enterprise requiremen ts  Appropriat e ice supplies are prepared in accordanc e with enterprise volume requiremen t for a days’ operation.  Necessary Bar tools, equipment and utensils are checked and ready for service operation.

2. Tools 2.1 Tools and equipment specification s and uses 3. Safety 3.1 Safe work practices and first aid regulations 3.2 Hygienic practices specific to bar operations national/local government laws related to service of alcohol 3.3 Waste minimization and environment al consideration 4. Communication skills 5. Preparation and service techniques 6. Proper selling techniques 7. Showmanship skills 8. Time Management 9. Opening and swerving beverage techniques

subjects attended

LO2 Take drinks orders Assessment Contents Criteria  Produ 1. Trade theory 1.1 Different ct and types of bars brand and bar preference service s are 1.2 Proper uses checked of different with the bar customer equipment courteously and tools  Selec

Conditions The following resources should be provided:  Access to workplace location  Access to a fullyequipped

Methodologies     

Self-Pace Instruction Modular Discussion Lecture Demonstrati on

Assessment Methods Competency in this unit may be assessed through:  Observation on the proper set up of the bar including classification of alcoholic

tion of drinks are politely recommen ded to customer in accordance with enterprise policy and procedures  Speci fic customer preference s are identified in accordance with orders taken  Cust omer’s order are promptly recapped in accordanc e enterprise service standard policy

1.3 Variety of beverage products and an overview of commonly requested drinks 1.4 Types, origins, nature and characteristic of the different alcoholic beverages (wines, sprits, beers, etc.) 1.5 Types and characteristic of nonalcoholic beverages and its respective flavors 1.6 Serving techniques for different types of beverages and Cocktails 1.7 Bar operation control procedures and POS system 2. Tools 2.1 Tools and equipment specification s and uses 3. Safety 3.1 Safe work practices and first aid regulations 3.2 Hygienic practices specific to bar operations national/local government laws related

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bar including current industry equipment Work activities under industryrealistic conditions Access to different beverage products and service under industryrealistic conditions Materials relevant to the proposed activities and tasks Access o different types of bar control forms

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beverages, glasses and proper service of beverage Demonstratio n on the classification of beverage and preparation of garnish presentations Written and/or oral questions on general knowledge on beverage products, material and appropriate characteristic s and service procedures Third-party report from the supervisor and/or competent employer’s representativ e on the candidate's actual work performance Portfolio of relevant subjects attended

4. 5. 6. 7. 8. 9.

to service of alcohol 3.3 Waste minimization and environment al consideration Communication skills Preparation and service techniques Proper selling techniques Showmanship skills Time Management Opening and swerving beverage techniques

LO3 Serve drinks Assessment Contents Criteria 1. Trade theory  Ordered 1.1 Different drinks are types of bars promptly and bar and service courteously 1.2 Proper uses served, in of different accordance bar with equipment customer and tools preferences, 1.3 Variety of using beverage required products and glassware an overview and of commonly garnishes requested  Alcoholic drinks and non1.4 Types, alcoholic origins, beverages nature and are served characteristic according to of the customer different preferences alcoholic  Waste and beverages spillage are (wines, avoided sprits, beers,

Conditions The following resources should be provided:  Access to workplace location  Access to a fullyequipped bar including current industry equipment  Work activities under industryrealistic conditions  Access to different beverage products and service under

Methodologies     

Self-Pace Instruction Modular Discussion Lecture Demonstrati on

Assessment Methods Competency in this unit may be assessed through:  Observation on the proper set up of the bar including classification of alcoholic beverages, glasses and proper service of beverage  Demonstratio n on the classification of beverage and preparation of garnish presentations  Written and/or oral questions on general

 Beverage









quality is checked during service and corrections are made if necessary Beverage and service issues are reported promptly to the appropriate person in accordance with industry and/or enterprise policy Drinks are 2. served using service tray, where appropriate in 3. accordance with enterprise procedures Proper handling of glassware are observed at all times Any unexpected situations are attended to promptly and safely in accordance with industry and/or enterprise policy 4. 5. 6. 7.

etc.) 1.5 Types and characteristic of nonalcoholic beverages and its respective flavors 1.6 Serving techniques for different types of beverages and Cocktails 1.7 Bar operation control procedures and POS system Tools 2.1 Tools and equipment specification s and uses Safety 3.1 Safe work practices and first aid regulations 3.2 Hygienic practices specific to bar operations national/local government laws related to service of alcohol 3.3 Waste minimization and environment al consideration Communication skills Preparation and service techniques Proper selling techniques Showmanship skills

industryrealistic conditions  Materials relevant to the proposed activities and tasks  Access o different types of bar control forms

knowledge on beverage products, material and appropriate characteristic s and service procedures  Third-party report from the supervisor and/or competent employer’s representativ e on the candidate's actual work performance  Portfolio of relevant subjects attended

8. Time Management 9. Opening and swerving beverage techniques

LO4 Deals with customers affected with alcohol Assessment Criteria  Responsib le service of alcohol is practiced in accordanc e with relevant legislation s and licensing requireme nts  Behavior al warning signs of intoxicatio n are identified, recognize d and monitored  Intoxicate d persons are dealt with courteousl y and promptly in accordanc e with the enterprise service policy and guidelines  Intoxicate d customers are refused

Contents

Conditions

1. Trade theory 1.1 Different types of bars and bar service 1.2 Proper uses of different bar equipment and tools 1.3 Variety of beverage products and an overview of commonly requested drinks 1.4 Types, origins, nature and characteristic of the different alcoholic beverages (wines, sprits, beers, etc.) 1.5 Types and characteristic of nonalcoholic beverages and its respective flavors 1.6 Serving techniques for different types of beverages and Cocktails 1.7 Bar

The following resources should be provided:  Access to workplace location  Access to a fullyequipped bar including current industry equipment  Work activities under industryrealistic conditions  Access to different beverage products and service under industryrealistic conditions  Materials relevant to the proposed activities and tasks  Access o different types of bar control forms

Methodologies     

Self-Pace Instruction Modular Discussion Lecture Demonstrati on

Assessment Methods Competency in this unit may be assessed through:  Observation on the proper set up of the bar including classification of alcoholic beverages, glasses and proper service of beverage  Demonstratio n on the classification of beverage and preparation of garnish presentations  Written and/or oral questions on general knowledge on beverage products, material and appropriate characteristic s and service procedures  Third-party report from the supervisor and/or competent employer’s representativ e on the

service of alcoholic beverage in a diplomatic and suitable manner  Where practicabl e, appropriat e food and nonalcoholic beverages are offered to intoxicated persons  Intoxicate d customer misdemea nor are recorded in appropriat e record book for future guest service reference

2.

3.

4. 5. 6. 7. 8. 9.

operation control procedures and POS system Tools 2.1 Tools and equipment specification s and uses Safety 3.1 Safe work practices and first aid regulations 3.2 Hygienic practices specific to bar operations national/local government laws related to service of alcohol 3.3 Waste minimization and environment al consideration Communication skills Preparation and service techniques Proper selling techniques Showmanship skills Time Management Opening and swerving beverage techniques

candidate's actual work performance  Portfolio of relevant subjects attended

LO5 Maintain proper bar operation control procedures Assessment Criteria  Opening and ending inventory

Contents

Conditions

1. Trade theory 1.1 Different types of bars and bar

The following resources should be provided:

Methodologies   

Self-Pace Instruction Modular Discussion

Assessment Methods Competency in this unit may be assessed through:













are performed according to enterprise prescribed form and operating procedure s Order slip are checked and taken according to enterprise operating policy POS system procedure s are observed according to enterprise standard policy, when necessary Order count are recorded in accordanc e with the enterprise standard form and policy Appropriat e control system forms are used, when necessary Proper par stock level is maintaine d at all time. Replenish ment of consumed

service 1.2 Proper uses of different bar equipment and tools 1.3 Variety of beverage products and an overview of commonly requested drinks 1.4 Types, origins, nature and characteristic of the different alcoholic beverages (wines, sprits, beers, etc.) 1.5 Types and characteristic of nonalcoholic beverages and its respective flavors 1.6 Serving techniques for different types of beverages and Cocktails 1.7 Bar operation control procedures and POS system 2. Tools 2.1 Tools and equipment specification s and uses 3. Safety 3.1 Safe work practices and first aid regulations 3.2 Hygienic practices

 Access to  workplace  location  Access to a fullyequipped bar including current industry equipment  Work activities under industryrealistic conditions  Access to different beverage products and service under industryrealistic conditions  Materials relevant to the proposed activities and tasks  Access o different types of bar control forms

Lecture Demonstrati on

 Observation on the proper set up of the bar including classification of alcoholic beverages, glasses and proper service of beverage  Demonstratio n on the classification of beverage and preparation of garnish presentations  Written and/or oral questions on general knowledge on beverage products, material and appropriate characteristic s and service procedures  Third-party report from the supervisor and/or competent employer’s representativ e on the candidate's actual work performance  Portfolio of relevant subjects attended

items is performed .

4. 5. 6. 7. 8. 9.

specific to bar operations national/local government laws related to service of alcohol 3.3 Waste minimization and environment al consideration Communication skills Preparation and service techniques Proper selling techniques Showmanship skills Time Management Opening and swerving beverage techniques

LO6 Close/turn over bar operations Assessment Contents Criteria  Beverage 1. Trade theory 1.1 Different display types of bars are kept and bar and set up service of bar 1.2 Proper uses area are of different removed bar and equipment cleaned in and tools accordanc 1.3 Variety of e with beverage industry products and and/or an overview enterprise of commonly procedure requested s drinks  Leftover 1.4 Types, garnishes origins, suitable nature and for nextcharacteristic day

Conditions The following resources should be provided:  Access to workplace location  Access to a fullyequipped bar including current industry equipment  Work activities under industryrealistic conditions

Methodologies     

Self-Pace Instruction Modular Discussion Lecture Demonstrati on

Assessment Methods Competency in this unit may be assessed through:  Observation on the proper set up of the bar including classification of alcoholic beverages, glasses and proper service of beverage  Demonstratio n on the classification of beverage and preparation









operations are hygienicall y stored at recommen ded temperatu re Materials, tools and glasses are properly kept in suitable cabinets Stocks are checked and replenishe d in accordanc e with industry and/or enterprise procedure s When appropriat e, equipment are shut down in accordanc e with enterprise safety procedure s and manufactu rer’s instruction s Bar set up and stocks are maintaine d for the next shift of service, ensuring equipment and glasses are in the correct

2.

3.

4. 5.

of the different alcoholic beverages (wines, sprits, beers, etc.) 1.5 Types and characteristic of nonalcoholic beverages and its respective flavors 1.6 Serving techniques for different types of beverages and Cocktails 1.7 Bar operation control procedures and POS system Tools 2.1 Tools and equipment specification s and uses Safety 3.1 Safe work practices and first aid regulations 3.2 Hygienic practices specific to bar operations national/local government laws related to service of alcohol 3.3 Waste minimization and environment al consideration Communication skills Preparation and

 Access to different beverage products and service under industryrealistic conditions  Materials relevant to the proposed activities and tasks  Access o different types of bar control forms

of garnish presentations  Written and/or oral questions on general knowledge on beverage products, material and appropriate characteristic s and service procedures  Third-party report from the supervisor and/or competent employer’s representativ e on the candidate's actual work performance  Portfolio of relevant subjects attended

place, whenever necessary  Turnover of bar operations to the next shift is done in accordanc e with enterprise procedure  Bar service concerns and issues are properly recorded in the enterprise communic ation logbook for informatio n and appropriat e action

6. 7. 8. 9.

service techniques Proper selling techniques Showmanship skills Time Management Opening and swerving beverage techniques

Core Competencies Unit of Competency: Modules Title: Module Descriptor:

Nominal Duration:

Prepare and Mix Cocktails and Non-alcoholic Concoctions Preparing and mixing cocktails and non-alcoholic concoctions This module deals with the knowledge and skills required to prepare and mix different types of cocktails and non-alcoholic concoctions in all food and beverage service providers, except for “Specialty Coffee Shops”. It includes the proper use, cleaning and maintaining tools and equipment and machineries for mixing drinks. 56 hours

Summary of Learning Outcomes: LO1. Prepare and mix a range of cocktails LO2. Prepare and mix a variety of non-alcoholic concoctions LO3. Use, clean and maintain bar tools and equipment and machineries for mixing cocktails and non-alcoholic concoctions Details of Learning Outcomes: LO1 Prepare and mix a range of cocktails Assessment Contents Criteria Classification 1. Trade theory 1.1 Types, of alcoholic

Conditions The following resources

Methodologies  Self-paced instruction

Assessment Methods Competency in this unit may be

beverages are determined according to ingredients used, process and characteristic s Non-alcoholic beverages and mixers used as modifiers are identified in accordance with the flavoring ingredients and process forms Different types of bar tools and equipment are identified and used in accordance with manufacturer’ s manual an instruction Different types of glasses are identified and handled in accordance with enterprise standard and sanitary practices Ice supplies are prepared and used according to hygiene and sanitary practices Appropriate mixing methods and procedures are applied based on international

origins, nature and characteristi cs of different alcoholic beverages (wines, spirits, beers, etc.) 1.2 Types and characteristi cs of nonalcoholic beverages and its respective flavors 1.3 Alcoholic and nonalcoholic ingredients of cocktails 1.4 Recipes of popular international standard Mix drinks 1.5 Mixing tools and equipment specification s and uses 1.6 Glassware and garnitures required for different types of cocktails 1.7 Mixing tools and equipment specification s and uses 1.8 Glassware and garnitures required for different types of cocktails 1.9 Serving techniques for different types of beverages,

should be provided:  Access to workplace location  Access to relevant tools, equipment/u tensils and glassware  Standards that would allow the candidate to demonstrate and apply knowledge of specific cocktail recipes and nonalcoholic concoction  Materials relevant to the proposed activities and tasks  Access to different beverage products and service under industryrealistic conditions

   

Modular Lecture Demonstration Film viewing

assessed through:  Observation shall be done on the proper classification of alcoholic beverages and glasses; proper mixing procedures on several cocktails and the uses and maintenance of different bar tools and equipment  Demonstration of skills on mixing different (in quantity) international cocktails in prescribed timeframe; utilizing systematic liquor pouring and proper bar measurement; mixing of nonalcoholic concoction showmanship skill techniques  Written or oral questions on beverage products, their characteristics and materials used in preparing and serving beverages  Third-party report on some relevant criteria from the supervisor and/or competent employer’s

Standards Necessary garnish, edible and non-edible fruits and vegetables are prepared and used based on cocktail; presentation Different categories of cocktails are identified according to international standard Cocktail recipes are mixed using appropriate method and established international standard within the required time frame and customer reference Specialty drink concoction are prepared and mixed in accordance with industry and/or enterprise recipe and service procedure Appropriate product substitutes for out of stock liquor ingredients are utilized based on appropriate product standard Broken and chip glasses

cocktails and nonalcoholic concoctions 2. Mathematics 2.1 Portion and control 3. Safety 3.1 Safe work practices and first aid regulations 3.2 Workplace safety environment 3.3 Hygienic and sanitation practices 4. Safe/Territory Act related to alcohol service 5. Communication skills 6. Proper preparation and mixing procedures 7. Presentation methods for different cocktails 8. Garnish preparation creativity 9. Showmanship skills 10. Time Management 11. Opening and serving beverage techniques

representative on the candidate’s actual work performance  Portfolio of relevant subjects being attended

are identified and removed Occupational health and sanitary practices in mixing cocktails are observed according to enterprise standard procedures Safety practices in using mechanical equipment are observed according to manufacturer’ s guidelines

LO2 Prepare and mix a variety of non-alcoholic concoctions Assessment Contents Criteria 1. Trade theory  Non1.1 Types, alcoholic origins, beverages nature and are characteristi identified in cs of accordance different with industry alcoholic standard beverages classificatio (wines, n spirits,  Modifiers in beers, etc.) flavored 1.2 Types and syrups and characteristi other forms cs of nonare alcoholic identified in beverages accordance and its with respective ingredients flavors used and 1.3 Alcoholic process and non Edible fruits alcoholic and ingredients vegetables of cocktails used in 1.4 Recipes of mixing nonpopular alcoholic international cocktails are

Conditions

Methodologies

The following resources should be provided:  Access to workplace location  Access to relevant tools, equipment/u tensils and glassware  Standards that would allow the candidate to demonstrate and apply knowledge of specific cocktail recipes and nonalcoholic concoction  Materials relevant to

 Self-paced instruction  Modular  Lecture  Demonstration  Film viewing

Assessment Methods Competency in this unit may be assessed through:  Observation shall be done on the proper classification of alcoholic beverages and glasses; proper mixing procedures on several cocktails and the uses and maintenance of different bar tools and equipment  Demonstration of skills on mixing different (in quantity) international cocktails in prescribed

determined and prepared according to enterprise standards  Ingredients, equipment and tools are prepared prior to service  Appropriate name and style of nonalcoholic drinks are properly identified according to customer request  Correct ingredients are selected and mixed in accordance with enterprise service practice  Drinks are prepared appropriatel y in accordance with standard with standard recipe and required time frame  Correct glasses and garnish are used attractively where appropriate  Occupationa l health and sanitary practices are

2. 3.

4. 5. 6.

standard the Mix drinks proposed 1.5 Mixing tools activities and and tasks equipment  Access to specification different s and uses beverage 1.6 Glassware products and and service garnitures under required for industrydifferent realistic types of conditions cocktails 1.7 Mixing tools and equipment specification s and uses 1.8 Glassware and garnitures required for different types of cocktails 1.9 Serving techniques for different types of beverages, cocktails and nonalcoholic concoctions Mathematics 2.1 Portion and control Safety 3.1 Safe work practices and first aid regulations 3.2 Workplace safety environment 3.3 Hygienic and sanitation practices Safe/Territory Act related to alcohol service Communication skills Proper preparation and

timeframe; utilizing systematic liquor pouring and proper bar measurement; mixing of nonalcoholic concoction showmanship skill techniques  Written or oral questions on beverage products, their characteristics and materials used in preparing and serving beverages  Third-party report on some relevant criteria from the supervisor and/or competent employer’s representative on the candidate’s actual work performance  Portfolio of relevant subjects being attended

observed in mixing drinks according to enterprise operating procedures  Safety practices in using mechanical equipment are observed according to manufacture r’s guidelines

mixing procedures 7. Presentation methods for different cocktails 8. Garnish preparation creativity 9. Showmanship skills 10. Time Management 11. Opening and serving beverage techniques

LO3 Use, clean and maintain bar tools and equipment and machineries for mixing cocktails and non-alcoholic concoctions Assessment Criteria  Bar tools are used and cleaned immediately after using in accordance with industry and/or enterprise safety and sanitary procedures  Equipment and machineries are used in accordance with manufacture r’s specification s and hygiene/saf ety requirement s  Machineries and equipment are

Contents

Conditions

Methodologies

Trade theory 1.1 Types, origins, nature and characteristi cs of different alcoholic beverages (wines, spirits, beers, etc.) 1.2 Types and characteristi cs of nonalcoholic beverages and its respective flavors 1.3 Alcoholic and nonalcoholic ingredients of cocktails 1.4 Recipes of popular international standard Mix drinks 1.5 Mixing tools

The following resources should be provided:  Access to workplace location  Access to relevant tools, equipment/u tensils and glassware  Standards that would allow the candidate to demonstrate and apply knowledge of specific cocktail recipes and nonalcoholic concoction  Materials relevant to the proposed activities

 Self-paced instruction  Modular  Lecture  Demonstration  Film viewing

Assessment Methods Competency in this unit may be assessed through:  Observation shall be done on the proper classification of alcoholic beverages and glasses; proper mixing procedures on several cocktails and the uses and maintenance of different bar tools and equipment  Demonstration of skills on mixing different (in quantity) international cocktails in prescribed timeframe; utilizing systematic

maintained in accordance with maintenanc e schedule and manufacture r’s specification s  Problems are promptly identified, reported to and acted upon immediately

2. 3.

4. 5. 6.

7.

and and tasks equipment  Access to specification different s and uses beverage 1.6 Glassware products and and service garnitures under required for industrydifferent realistic types of conditions cocktails 1.7 Mixing tools and equipment specification s and uses 1.8 Glassware and garnitures required for different types of cocktails 1.9 Serving techniques for different types of beverages, cocktails and nonalcoholic concoctions Mathematics 2.1 Portion and control Safety 3.1 Safe work practices and first aid regulations 3.2 Workplace safety environment 3.3 Hygienic and sanitation practices Safe/Territory Act related to alcohol service Communication skills Proper preparation and mixing procedures Presentation

liquor pouring and proper bar measurement; mixing of nonalcoholic concoction showmanship skill techniques  Written or oral questions on beverage products, their characteristics and materials used in preparing and serving beverages  Third-party report on some relevant criteria from the supervisor and/or competent employer’s representative on the candidate’s actual work performance  Portfolio of relevant subjects being attended

methods for different cocktails 8. Garnish preparation creativity 9. Showmanship skills 10. Time Management 11. Opening and serving beverage techniques

Core Competency Unit of Competency: Modules Title: Unit of Description:

Nominal Duration:

Provide Basic Wine Service Providing basic wine service This module deals with the skills and knowledge on providing wine service. It focuses on basic knowledge on wines; its attributes and characteristics, proper presentation and opening, serving, and the ability to further develop and update wine knowledge. It may apply to a Bar Supervisor, Bartender and Food & Beverage Attendant. The essential knowledge base for this unit will vary according to industry need. Training must reflect the in depth of knowledge required to meet the specific requirements of industry employers. 90 hours

Summary of Learning Outcomes: LO1. Explain different types of wines to customer LO2. Recommend appropriate wine and food combinations to customers LO3. Prepare wine, glasses and accessories for service LO4. Open and serve wine LO5. Check wine for faults Details of Learning Outcomes: LO1 Explain different types of wines to customer Assessment Contents Criteria  Wine list is 1. Structure, history, health benefits presented and trends related to customer to wines in accordance 2. Characteristics of wines including: with 2.1 Different industry wine types and/or and their enterprise styles established 2.2 Different service production procedures methods .

Conditions

Methodologies

The following resources should be provided:  Standards that would allow the candidate to demonstrate and apply knowledge on wine to meet the

 Self-paced instruction  Modular  Lecture  Demonstratio n  Film viewing  Role Play

Assessment Methods Competency in this unit may be assessed through:  Direct observation of candidate  Providing advice to customers or colleagues on wine and its proper

 Appropriate wine types, names, characteri stic, origin and or regions are explained to guest  Proper wine making process and storage are explained to customer, when necessary  Appropriate wine labels and terminologi es are properly interpreted  Customers are assisted in selecting wine according to his/her taste

2.3 Label terminology and interpretation 2.4 Wine producing countries and regional variations 2.5 Principal grape varieties used in the production of different wine types 2.6 Applicable wine classification that govern production in the old and new world wine countries 3. Variations in wine production techniques include: 3.1 White wine processes e.g. fermentation without skins. Additional clarification process before and after fermentation process, pressing, malolactic fermentation, oak usage, etc. 3.2 Red wine processes e.g. Fermentation of with the skins, maceration techniques such as pumping

establishme nt service procedures  Access to a wide range of wines and to information of wines  Access to suitable facilities complete with the required equipment,t ools,storage system for wine service

serving procedures  Oral and written questioning to assess on the general knowledge of wine  Demonstratio n of wine presentation and the proper opening and serving of wine using the necessary accessories to service  Review of portfolio of evidence on relevant subjects attended an third party workplace reports of onthe-job performance by candidate

over, plunging down, heading down and rotary fermenting vat 3.3 Rose wine e.g. Partial fermentation with skins 3.4 Sparkling wines e.g. with second fermentation of different process, as method chamenoise/t radicionale, transfer process, tank fermentation, carbonation/i mpregnation 3.5 Fortified wines e.g. Different processes applied to different types with addition of brandy before or after fermentation. Fino/Oloroso Sherry, Port and Madeira, Marsala 3.6 Aromatized wine e.g. addition of aromatic herbs and spices e.g. Sweet/Dry Vermouth, Bitter, Anise 4. Impact of the wine production techniques to the style and taste of wine 5. Key structural

components of wine including 5.1 Alcohol 5.2 Tannin 5.3 Acid 5.4 Sugar 5.5 Fruit flavor 6. Factors affecting the style and quality of wine 7. Guidelines for successful wine and food matching including: 7.1 Commonly known food and wine Marriages 7.2 Using wine in cooking 7.3 Interaction of primary flavors of food and wine 7.4 Wines for seasons and social occasions 8. Requirements of the applicable laws related to responsible service of alcohol 9. International trends in wine style and production methods 10. Knowledge on wine tasting terminologies 11. Indicators of wines quality, analysis and diagnosis of wine faults and impairments 12. Proper opening techniques of wine bottle 13. Wine service 14. techniques including serving aged wines and

processes for decanting wine 15. Suggestive wine paring and selling techniques 16. Cork troubleshooting 17. Good grooming and hygienic practices relevant to beverage service

LO2 Recommend appropriate wine and food combinations to customers Assessment Criteria  Compatib le wine and food combinati ons are recommen ded based on customer's preference s  Appropriat e wine for special occasion s are recommen ded based on customer's needs  Special/fe atured wines of the month are recommen ded in accordanc e with enterprise policy

Contents

Conditions

Methodologies

1. Structure, history, health benefits and trends related to wines 2. Characteristics of wines including: 2.1 Different wine types and their styles 2.2 Different production methods 2.3 Label terminology and interpretation 2.4 Wine producing countries and regional variations 2.5 Principal grape varieties used in the production of different wine types 2.6 Applicable wine classification that govern production in the old and new world wine

The following resources should be provided:  Standards that would allow the candidate to demonstrate and apply knowledge on wine to meet the establishme nt service procedures  Access to a wide range of wines and to information of wines  Access to suitable facilities complete with the required equipment,t ools,storage system for wine service

 Self-paced instruction  Modular  Lecture  Demonstratio n  Film viewing  Role Play

Assessment Methods Competency in this unit may be assessed through:  Direct observation of candidate  Providing advice to customers or colleagues on wine and its proper serving procedures  Oral and written questioning to assess on the general knowledge of wine  Demonstratio n of wine presentation and the proper opening and serving of wine using the necessary accessories to service  Review of portfolio of evidence on

countries 3. Variations in wine production techniques include: 3.1 White wine processes e.g. fermentation without skins. Additional clarification process before and after fermentation process, pressing, malolactic fermentation, oak usage, etc. 3.2 Red wine processes e.g. Fermentation of with the skins, maceration techniques such as pumping over, plunging down, heading down and rotary fermenting vat 3.3 Rose wine e.g. Partial fermentation with skins 3.4 Sparkling wines e.g. with second fermentation of different process, as method chamenoise/t radicionale, transfer process, tank fermentation,

relevant subjects attended an third party workplace reports of onthe-job performance by candidate

4.

5.

6. 7.

carbonation/i mpregnation 3.5 Fortified wines e.g. Different processes applied to different types with addition of brandy before or after fermentation. Fino/Oloroso Sherry, Port and Madeira, Marsala 3.6 Aromatized wine e.g. addition of aromatic herbs and spices e.g. Sweet/Dry Vermouth, Bitter, Anise Impact of the wine production techniques to the style and taste of wine Key structural components of wine including 5.1 Alcohol 5.2 Tannin 5.3 Acid 5.4 Sugar 5.5 Fruit flavor Factors affecting the style and quality of wine Guidelines for successful wine and food matching including: 7.1 Commonly known food and wine Marriages 7.2 Using wine in cooking 7.3 Interaction of primary flavors of

food and wine 7.4 Wines for seasons and social occasions 8. Requirements of the applicable laws related to responsible service of alcohol 9. International trends in wine style and production methods 10. Knowledge on wine tasting terminologies 11. Indicators of wines quality, analysis and diagnosis of wine faults and impairments 12. Proper opening techniques of wine bottle 13. Wine service 14. techniques including serving aged wines and processes for decanting wine 15. Suggestive wine paring and selling techniques 16. Cork troubleshooting 17. Good grooming and hygienic practices relevant to beverage service

LO3 Prepare wine, glasses and accessories for service Assessment Criteria  Necessary order slip is prepared according

Contents

Conditions

1. Structure, history, health benefits and trends related to wines

The following resources should be provided:

Methodologies  Self-paced instruction  Modular  Lecture

Assessment Methods Competency in this unit may be assessed through:

to establishm ent's procedures  Wine is carefully taken out from the cellar/stora ge  Wine is presented to the customer according to established industry wine service procedures  Appropriate glassware is set up according to established industry service and hygienic practices  Appropriat e wine service accessori es are prepared

2. Characteristics of wines including: 2.1 Different wine types and their styles 2.2 Different production methods 2.3 Label terminology and interpretation 2.4 Wine producing countries and regional variations 2.5 Principal grape varieties used in the production of different wine types 2.6 Applicable wine classification that govern production in the old and new world wine countries 3. Variations in wine production techniques include: 3.1 White wine processes e.g. fermentation without skins. Additional clarification process before and after fermentation process, pressing, malolactic fermentation, oak usage, etc. 3.2 Red wine

 Standards that would allow the candidate to demonstrate and apply knowledge on wine to meet the establishme nt service procedures  Access to a wide range of wines and to information of wines  Access to suitable facilities complete with the required equipment,t ools,storage system for wine service

 Demonstratio n  Film viewing  Role Play

 Direct observation of candidate  Providing advice to customers or colleagues on wine and its proper serving procedures  Oral and written questioning to assess on the general knowledge of wine  Demonstratio n of wine presentation and the proper opening and serving of wine using the necessary accessories to service  Review of portfolio of evidence on relevant subjects attended an third party workplace reports of onthe-job performance by candidate

processes e.g. Fermentation of with the skins, maceration techniques such as pumping over, plunging down, heading down and rotary fermenting vat 3.3 Rose wine e.g. Partial fermentation with skins 3.4 Sparkling wines e.g. with second fermentation of different process, as method chamenoise/t radicionale, transfer process, tank fermentation, carbonation/i mpregnation 3.5 Fortified wines e.g. Different processes applied to different types with addition of brandy before or after fermentation. Fino/Oloroso Sherry, Port and Madeira, Marsala 3.6 Aromatized wine e.g. addition of aromatic herbs and spices e.g.

Sweet/Dry Vermouth, Bitter, Anise 4. Impact of the wine production techniques to the style and taste of wine 5. Key structural components of wine including 5.1 Alcohol 5.2 Tannin 5.3 Acid 5.4 Sugar 5.5 Fruit flavor 6. Factors affecting the style and quality of wine 7. Guidelines for successful wine and food matching including: 7.1 Commonly known food and wine Marriages 7.2 Using wine in cooking 7.3 Interaction of primary flavors of food and wine 7.4 Wines for seasons and social occasions 8. Requirements of the applicable laws related to responsible service of alcohol 9. International trends in wine style and production methods 10. Knowledge on wine tasting terminologies 11. Indicators of wines quality, analysis and diagnosis of wine faults and

impairments 12. Proper opening techniques of wine bottle 13. Wine service 14. techniques including serving aged wines and processes for decanting wine 15. Suggestive wine paring and selling techniques 16. Cork troubleshooting 17. Good grooming and hygienic practices relevant to beverage service

LO4 Open and serve wine Assessment Contents Criteria  Custom 1. Structure, history, health benefits er is and trends related queried to wines as when 2. Characteristics of to open wines including: the wine 2.1 Different  Wine wine types bottle is and their opened styles accordin 2.2 Different g to production industry methods standard 2.3 Label opening terminology procedu and res interpretation  Small 2.4 Wine amount producing of wine countries is and regional poured variations to the 2.5 Principal glass for grape guest’s varieties tasting used in the and production of approval different wine

Conditions

Methodologies

The following resources should be provided:  Standards that would allow the candidate to demonstrate and apply knowledge on wine to meet the establishme nt service procedures  Access to a wide range of wines and to information of wines  Access to suitable facilities complete with the required

 Self-paced instruction  Modular  Lecture  Demonstratio n  Film viewing  Role Play

Assessment Methods Competency in this unit may be assessed through:  Direct observation of candidate  Providing advice to customers or colleagues on wine and its proper serving procedures  Oral and written questioning to assess on the general knowledge of wine  Demonstratio n of wine presentation and the proper opening and









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Sensor y evaluati on of wine is perform ed, if necessa ry Faulty wine is replaced with new one should the guest disappro ved its taste Wine is served to the guest accordin g to establis hed industry service procedu res Multiple wine service sequen ce is applied accordin g to establis hed industry service procedu res, when necessa ry Custom ers' glass is refilled, when necessa ry

types 2.6 Applicable wine classification that govern production in the old and new world wine countries 3. Variations in wine production techniques include: 3.1 White wine processes e.g. fermentation without skins. Additional clarification process before and after fermentation process, pressing, malolactic fermentation, oak usage, etc. 3.2 Red wine processes e.g. Fermentation of with the skins, maceration techniques such as pumping over, plunging down, heading down and rotary fermenting vat 3.1 Rose wine e.g. Partial fermentation with skins 3.2 Sparkling wines e.g. with second

equipment,t ools,storage system for wine service

serving of wine using the necessary accessories to service  Review of portfolio of evidence on relevant subjects attended an third party workplace reports of onthe-job performance by candidate

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Addition al wine order is inquired politely from the host, when needed Used and empty glasses are cleared accordin g to sanitary and safety procedu res.

4.

5.

6. 7.

fermentation of different process, as method chamenoise/t radicionale, transfer process, tank fermentation, carbonation/i mpregnation 3.3 Fortified wines e.g. Different processes applied to different types with addition of brandy before or after fermentation. Fino/Oloroso Sherry, Port and Madeira, Marsala 3.4 Aromatized wine e.g. addition of aromatic herbs and spices e.g. Sweet/Dry Vermouth, Bitter, Anise Impact of the wine production techniques to the style and taste of wine Key structural components of wine including 5.1 Alcohol 5.2 Tannin 5.3 Acid 5.4 Sugar 5.5 Fruit flavor Factors affecting the style and quality of wine Guidelines for successful wine and food matching including:

7.1 Commonly known food and wine Marriages 7.2 Using wine in cooking 7.3 Interaction of primary flavors of food and wine 7.4 Wines for seasons and social occasions 8. Requirements of the applicable laws related to responsible service of alcohol 9. International trends in wine style and production methods 10. Knowledge on wine tasting terminologies 11. Indicators of wines quality, analysis and diagnosis of wine faults and impairments 12. Proper opening techniques of wine bottle 13. Wine service 14. techniques including serving aged wines and processes for decanting wine 15. Suggestive wine paring and selling techniques 16. Cork troubleshooting 17. Good grooming and hygienic practices relevant to beverage service

LO5 Check wine for faults Assessment Criteria  Cork is inspecte d for any faults  Wine is examine d for clarity and limpidity  Wine is smelled for any possible fault  Sensory evaluati on of wine is perform ed, if necessa ry  Small amount of wine is tasted to identify other faul  Basic faults of wine are recogniz ed and reported

Contents

Conditions

Methodologies

1. Structure, history, health benefits and trends related to wines 2. Characteristics of wines including: 2.1 Different wine types and their styles 2.2 Different production methods 2.3 Label terminology and interpretation 2.4 Wine producing countries and regional variations 2.5 Principal grape varieties used in the production of different wine types 2.6 Applicable wine classification that govern production in the old and new world wine countries 3. Variations in wine production techniques include: 3.1 White wine processes e.g. fermentation without skins. Additional clarification process before and

The following resources should be provided:  Standards that would allow the candidate to demonstrate and apply knowledge on wine to meet the establishme nt service procedures  Access to a wide range of wines and to information of wines  Access to suitable facilities complete with the required equipment,t ools,storage system for wine service

 Self-paced instruction  Modular  Lecture  Demonstratio n  Film viewing  Role Play

Assessment Methods Competency in this unit may be assessed through:  Direct observation of candidate  Providing advice to customers or colleagues on wine and its proper serving procedures  Oral and written questioning to assess on the general knowledge of wine  Demonstratio n of wine presentation and the proper opening and serving of wine using the necessary accessories to service  Review of portfolio of evidence on relevant subjects attended an third party workplace reports of onthe-job performance by candidate

after fermentation process, pressing, malolactic fermentation, oak usage, etc. 3.2 Red wine processes e.g. Fermentation of with the skins, maceration techniques such as pumping over, plunging down, heading down and rotary fermenting vat 3.3 Rose wine e.g. Partial fermentation with skins 3.4 Sparkling wines e.g. with second fermentation of different process, as method chamenoise/t radicionale, transfer process, tank fermentation, carbonation/i mpregnation 3.5 Fortified wines e.g. Different processes applied to different types with addition of brandy before or after fermentation. Fino/Oloroso

4.

5.

6. 7.

8.

9.

Sherry, Port and Madeira, Marsala 3.6 Aromatized wine e.g. addition of aromatic herbs and spices e.g. Sweet/Dry Vermouth, Bitter, Anise Impact of the wine production techniques to the style and taste of wine Key structural components of wine including 5.1 Alcohol 5.2 Tannin 5.3 Acid 5.4 Sugar 5.5 Fruit flavor Factors affecting the style and quality of wine Guidelines for successful wine and food matching including: 7.1 Commonly known food and wine Marriages 7.2 Using wine in cooking 7.3 Interaction of primary flavors of food and wine 7.4 Wines for seasons and social occasions Requirements of the applicable laws related to responsible service of alcohol International trends in wine style and production

methods 10. Knowledge on wine tasting terminologies 11. Indicators of wines quality, analysis and diagnosis of wine faults and impairments 12. Proper opening techniques of wine bottle 13. Wine service 14. techniques including serving aged wines and processes for decanting wine 15. Suggestive wine paring and selling techniques 16. Cork troubleshooting 17. Good grooming and hygienic practices relevant to beverage service

Elective Competency Unit of Competency: Modules Title: Unit of Description: Nominal Duration:

Prepare Espresso Preparing espresso This unit deals with the knowledge and skills of preparing the perfect shot of espresso based on the parameters provided herein. 37 Hours

Summary of Learning Outcomes: LO1. Set up and prepare machine and equipment LO2. Dose and Tamp coffee LO3. Extract espresso Details of Learning Outcomes: LO1 Set up and prepare machine and equipment Assessment Criteria  Cups are preheated in accordance with

Contents

Conditions

Methodologies

1. Types of coffee grind 2. Types of commercially

The following resources should be provided:

 Lecture/ discussion  Demonstratio n

Assessment Methods Competency in this unit may be assessed

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enterprise standards. Portafilter is wiped clean and dry before dosing. Grind of coffee is checked. Enough coffee is ground for the shot of espresso Drip tray is cleaned and dried. Rags are prepared and used properly.

 Commerci al espresso machine  Institution al coffee grinder  Coffee beans  Coffee bar tools and supplies (tamper, brush etc.)

 Hands-on  Video viewing  Picture/photos / drawings

through:  Written and/or oral questions to test candidate’s knowledge on coffee beans, types of grind, espresso extraction etc.  Practical/De monstration on extracting a perfect shot of espresso

Contents

Conditions

Methodologies

1. Types of coffee grind 2. Types of commercially viable coffee beans 3. Roast levels 4. Espresso extraction 5. Parts of an espresso 6. Espresso machine parts 7. Grinder calibration 8. Dosing and tamping 9. Extracting a perfect shot of espresso

The following resources should be provided:  Commerci al espresso machine  Institution al coffee grinder  Coffee beans  Coffee bar tools and supplies (tamper, brush etc.)

 Lecture/ discussion  Demonstratio n  Hands-on  Video viewing  Picture/photos / drawings

Assessment Methods Competency in this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on coffee beans, types of grind, espresso extraction etc.  Practical/De monstration on extracting a perfect shot of espresso

3. 4. 5. 6. 7. 8. 9.

viable coffee beans Roast levels Espresso extraction Parts of an espresso Espresso machine parts Grinder calibration Dosing and tamping Extracting a perfect shot of espresso

LO2 Dose and Tamp machine Assessment Criteria  The appropriate amount of ground coffee is dosed in the portafilter.  Appropriate amount of pressure is applied to tamp the ground beans  Ground coffee is tamped evenly.  Portafilter sides and spouts are wiped and cleaned before inserting to the brew head  Spillage and wastage of ground beans are minimized during dosing

and grinding.

LO3 Extract Espresso Assessment Criteria  Group head is flushed before inserting the portafilter  Porta filter is inserted and coffee is brewed immediately  Volume of espresso is checked  Extraction time of shot is monitored.  Crema of shot is inspected.  Espresso is served or used in a beverage immediately

Contents

Conditions

Methodologies

1. Types of coffee grind 2. Types of commercially viable coffee beans 3. Roast levels 4. Espresso extraction 5. Parts of an espresso 6. Espresso machine parts 7. Grinder calibration 8. Dosing and tamping 9. Extracting a perfect shot of espresso

The following resources should be provided:  Commerc ial espresso machine  Institution al coffee grinder  Coffee beans  Coffee bar tools and supplies (tamper, brush etc.)

 Lecture/ discussion  Demonstratio n  Hands-on  Video viewing  Picture/photos / drawings

Elective Competency Unit of Competency: Modules Title: Unit of Description:

Nominal Duration:

Assessment Methods Competency in this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on coffee beans, types of grind, espresso extraction etc.  Practical/De monstration on extracting a perfect shot of espresso

Texture Milk Texturing milk This module covers the skills and knowledge required to steam milk which is essential in the preparation of espresso-based beverages with milk like cappuccino and latte. It covers the two stages of steaming milk: foaming and heating, at the desired temperature and consistency. 38 Hours

Summary of Learning Outcomes: LO1. Prepare milk and equipment LO2. Foam milk LO3. Steam milk Details of Learning Outcomes: LO1 Prepare milk and equipment Assessment Criteria  Milk is chilled in

Contents

Conditions

1. Milk types

The following

Methodologies  Lecture/

Assessment Methods Competency in

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accordance to appropriate temperature Adequate amount of milk is measured according to the kind of drink to be prepared. Correct (size of) steaming pitcher is selected in accordance with enterprise standards Steaming pitcher is chilled in accordance to appropriate temperature Steam wand is flushed to remove condensed water Steam wand is wiped before steaming Rags for the steam wand are kept clean and moist

and Chemistry of milk 2. Espresso machine parts 3. Milk based coffee beverages 4. Milk texturing and steaming

resources should be provided:  Commercial espresso machine  Institutional coffee grinder  Coffee beans  Coffee bar tools and supplies (tamper, steaming pitcher etc.)  Milk  Chiller/ref or ice box with ice

discussion Demonstratio n Hands-on/ Practice sessions Video viewing Picture/photo s/ drawings

this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on the step by step procedure of steaming milk; chemistry or composition of milk; its effect on the texture and sweetness of the steamed milk etc.  Practical/ demonstratio n on steaming milk

Conditions

Methodologies

The following resources should be provided:  Commercial espresso machine  Institutional coffee grinder  Coffee beans  Coffee bar tools and supplies (tamper, steaming

 Lecture/ discussion  Demonstratio n  Hands-on/ Practice sessions  Video viewing  Picture/photo s/ drawings

Assessment Methods Competency in this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on the step by step procedure of steaming milk; chemistry or composition

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LO2 Foam Milk Assessment Criteria  Steam wand is positioned at the right depth of the milk.  Full steam is applied when introducing air into the milk.  The sound of air being drawn into the milk is judged/eval uated thru

Contents 1. Milk types and Chemistry of milk 2. Espresso machine parts 3. Milk based coffee beverages 4. Milk texturing and steaming

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the hissing sound. Milk is stretched according to the desired volume of foam. Milk is converted into microfoam.

pitcher etc.)  Milk  Chiller/ref or ice box with ice

of milk; its effect on the texture and sweetness of the steamed milk etc.  Practical/ demonstratio n on steaming milk

LO3 Steam Milk

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Assessment Criteria Steam wand is angled as appropriate to create a whirlpool effect. Milk is spun to achieve the desired consistency. Milk is steamed at the ideal temperature for immediate consumption. Steam wand is shut off some 5 degrees before the desired temperature. Steam wand is flushed and wiped after steaming. Big bubbles are removed by swirling and knocking the pitcher on the counter.

Contents 1. Milk types and Chemistry of milk 2. Espresso machine parts 3. Milk based coffee beverages 4. Milk texturing and steaming

Conditions The following resources should be provided:  Commercial espresso machine  Institutional coffee grinder  Coffee beans  Coffee bar tools and supplies (tamper, steaming pitcher etc.)  Milk  Chiller/ref or ice box with ice

Methodologies  Lecture/ discussion  Demonstratio n  Hands-on/ Practice sessions  Video viewing  Picture/photo s/ drawings

Assessment Methods Competency in this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on the step by step procedure of steaming milk; chemistry or composition of milk; its effect on the texture and sweetness of the steamed milk etc.  Practical/ demonstratio n on steaming milk

Elective Competency Unit of Competency: Modules Title: Unit of Description:

Nominal Duration:

Prepare and Serve Coffee Beverages Preparing and serving coffee beverages This unit covers the skills and knowledge required in the preparation of standard coffee beverages, both hot and cold using the espresso machine and the other brewing methods like syphon, pour over and French press. 37 Hours

Summary of Learning Outcomes: LO1. Take orders of guests LO2. Prepare espresso based beverages LO3. Prepare and serve brewed coffee Details of Learning Outcomes: LO1 Take orders of guests

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Assessment Criteria Orders are taken and verified with guests or dining service crew. Recommendatio ns are offered to the guest on selection of coffee beverages. General information about the coffee beans are provided to guests Mise-en-place for coffee service is completed according to establishment’s standards and procedures.

Contents 1. Coffee growing countries 2. Coffee varieties 3. Basic espresso beverages 4. Brewing methods 5. Extracting espresso 6. Brewing coffee

Conditions

Methodologies

The following resources should be provided;  Commercial espresso machine  Institutional coffee grinder  Coffee beans  Coffee bar tools and supplies  Milk  Brewing equipment

 Lecture/ discussion  Demonstratio n  Hands-on/ Practice sessions  Video viewing  Picture/photo s/ drawings

Conditions

Methodologies

Assessment Methods Competency in this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on espresso and espresso based beverages; brewing methods  Practical/ Demonstration on preparing the basic espressobased beverages and brewing coffee using the different methods

LO2 Prepare espresso based beverages Assessment Criteria

Contents

Assessment Methods

 Hot and cold espressobased beverages are prepared according to standard recipes of the establishment s  Only good/perfect shots of espresso are served or used in the beverages.  Appropriate cups/glasses and accessories are selected according to the beverage ordered.  Espresso beverages are served immediately.

The following resources should be provided;  Commercial espresso machine  Institutional coffee grinder  Coffee beans  Coffee bar tools and supplies  Milk  Brewing equipment

 Lecture/ discussion  Demonstratio n  Hands-on/ Practice sessions  Video viewing  Picture/photo s/ drawings

Competency in this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on espresso and espresso based beverages; brewing methods  Practical/ Demonstration on preparing the basic espressobased beverages and brewing coffee using the different methods

Contents

Conditions

Methodologies

1. Coffee growing countrie s 2. Coffee varieties 3. Basic espress o beverag es 4. Brewing methods 5. Extractin g espress o 6. Brewing coffee

The following resources should be provided;  Commercial espresso machine  Institutional coffee grinder  Coffee beans  Coffee bar tools and supplies  Milk  Brewing equipment

 Lecture/ discussion  Demonstratio n  Hands-on/ Practice sessions  Video viewing  Picture/photo s/ drawings

Assessment Methods Competency in this unit may be assessed through:  Written and/or oral questions to test candidate’s knowledge on espresso and espresso based beverages; brewing methods  Practical/ Demonstration on preparing the basic

1. Coffee growing countries 2. Coffee varieties 3. Basic espresso beverages 4. Brewing methods 5. Extracting espresso 6. Brewing coffee

LO3 Prepare and serve brewed coffee Assessment Criteria  Brewed coffee is prepared according to the brewing method desired by the guest.  Coffee is brewed according to ideal brewing time of the method  Coffee beans are weighed or measured according to brewing method.  Brewed coffee is served immediately.

espressobased beverages and brewing coffee using the different methods