Conduct

Competency
Assessment
 EVIDENCE PLAN/EVALUATION PLAN

Candidate’s Name

Assessor’s Name ADRIA VINA A. GABAYNO

Qualification BARISTA NC II

Demonstration
Ways in which evidence will be collected:
[tick the column]

Questioning
Witten Test
with Oral

Interview
The evidence must show that the candidate……
 Demonstrated setting up and prepare machine and
equipment. /

 Demonstrated dosing and tamping of coffee. /

 Demonstrated extracted espresso. /
 Demonstrated and prepared milk and equipment. /
 Demonstrated and prepared foam milk. /
 Demonstrated and prepared and texture milk. /
 Demonstrated taking orders of guests. /
 Demonstrated and prepare espresso based beverages. /
 Demonstrated and prepared and served brewed coffee. /
 Demonstrated and maintained espresso machine. /
 Demonstrated and clean doser grinder. /
 Demonstrated and cared of small brewing devices. /
 Demonstrated and operate Electronic Cash Register (ECR)
or Point of Sales system (POS). /

 Demonstrated receiving of payments. /

 Demonstrated handles change funds and petty cash. /
 Demonstrated maintain par stocks of items. /
SELF ASSESSMENT GUIDE

Qualification Barista NC II
Unit of Competency  PREPARE ESPRESSO
Covered:  TEXTURE MILK
Instruction:
 Read each of the questions in the left-hand column of the chart.

 Place a check on each question to indicate your answer

Can I ? YES NO
PREPARE ESPRESSO
 Pre-heat cups in accordance with enterprise standards?
 Wipe porta-filter clean and dry before dosing?
 Check grind of coffee?
 Grind enough coffee for the shot of espresso?
 Clean and dry drip tray?
 Prepare and use rags properly?
 Dose the appropriate amount of ground coffee in the porta-
filter?
 Apply appropriate amount of pressure to tamp the ground
beans?
 Tamp ground coffee evenly?
 Wipe and clean porta-filter sides and spouts before
inserting to the brew head?
 Minimize spillage and wastage of ground beans during
dosing and grinding?
 Flush group head before inserting the porta-filter?
 Insert porta-filter and coffee is brewed immediately?
 Check volume of espresso?
 Monitor extraction time of shot?
 Inspect crema of espresso?
 Serve or use espresso in a beverage immediately?
TEXTURE MILK
 Chill milk in accordance to appropriate temperature?
 Measure adequate amount of milk according to the kind of
drink to be prepared?
 Select the correct size of the steaming pitcher in accordance
with the kind of drink to be prepared?
 Flush steam wand to remove condensed water?
 Wipe steam wand before steaming?
 Keep rags for the steam clean and moist?
 Position steam wand at the right depth of the milk?
 Apply full steam when introducing air into the milk?
 Judge/ evaluate the hissing sound of air being drawn into
the milk?
 Stretch the milk according to the desired volume of foam?
 Convert milk into micro-foam?
 Angle steam wand appropriately to create a whirlpool
effect?
 Spin milk to achieve the desired consistency?
 Steam milk at the ideal temperature for immediate
consumption?
 Shut off steam some 5 degrees before the desired
temperature?
 Flush and wipe the steam wand after steaming?
 Swirl and knock the pitcher to remove big bubbles?
I agree to undertake assessment in the knowledge that information gathered
will only be used for professional development purposes and can only be assessed
by concerned assessment personnel.
________________________________
Date
Candidate’s Name and Signature:

SELF ASSESSMENT GUIDE

Qualification Barista NC II
Unit of Competency  PREPARE AND SERVE COFFEE BEVERAGES
Covered:  PERFORM BASIC MAINTENANCE OF
MACHINES AND EQUIPMENT
 PERFORM BASIC CASHIERING AND
GENERAL CONTROL PROCEDURES
Instruction:
 Read each of the questions in the left-hand column of the chart.

 Place a check on each question to indicate your answer

Can I ? YES NO
PREPARE AND SERVE COFFEE BEVERAGES
 Take orders and verify with guests or dining service crew?
 Offer recommendations to the guest on selection of coffee
beverages?
 Provide general information to guests about the coffee
beans?
 Complete mise-en-place for coffee service according to
establishment’s standards and procedures?
 Prepare hot and cold espresso-based beverages according
to standard recipes of the establishments?
 Serve or use only good/perfect shots of espresso in the
 beverages?
 Select appropriate cups/ glasses and accessories according
to the beverages ordered?
 Serve espresso beverages immediately?
 Prepare brewed coffee according to the brewing method
desired by the guest?
 Brew coffee according to the ideal brewing time of the
method?
 Weigh or measure coffee beans according to brewing
method?
 Serve brewed coffee immediately?
PERFORM BASIC MAINTENANCE OF MACHINES AND EQUIPMENT
 Perform back-flushing depending on the type of the
machine?
 Checks group head, gasket and porta-filters regularly?
 Pour clean hot water to the drip tray?
 Clean and wipe steam wand with a clean and moist rag?
 Use appropriate food grade cleaning chemical to back-
flushing and descale espresso machine?
 Soak porta-filter and basket in hot water to remove oils?
 Check water softener filter regularly?
 Use suitable cleaning tools and materials to perform
maintenance procedures to the machine?
 Brush off grounds from the bottom and exterior part of the
grinder?
 Wipe bean hopper with clean cloth or paper towel or warm
in warm towel?
 Brush out the dozer chamber or compartment (especially
the chute area)?
 Check grinder blades regularly?
PERFORM BASIC CASHIERING AND GENERAL CONTROL PROCEDURES
 Prepare ECR or POS before operation following standard
procedures? *
 Enter and record business transactions in accordance with
enterprise standards? *
 Generate reports at the end of the shift in accordance with
enterprise standards?
 Enter new item data into the system in accordance with
enterprise standard operating procedures? *
 Mack back up date base in accordance with enterprise
standards?
 Receive and count cash in accordance with enterprise
 accounting procedures? *
 Give and count change in front of the guest in accordance
with enterprise accounting procedures? *
 Print out and give receipts/ tapes to guest in accordance
with enterprise accounting procedures? *
 Secure cash funds in accordance with enterprise standard
procedures? *
 Prepare cash count reports in accordance with enterprise
standard procedures?
 Monitor and record expenses in accordance with enterprise
standard procedures?
 Conduct beginning and ending inventory before and after
operations in accordance with enterprise standard
procedures?
 Request stocks according to enterprise standard
procedures?
 Check issued stock items against requisition documents in
accordance with enterprise procedures? *
 Monitor stock levels in accordance with par stocking
procedures?
I agree to undertake assessment in the knowledge that information gathered
will only be used for professional development purposes and can only be assessed
by concerned assessment personnel.
________________________________
Date
Candidate’s Name and Signature:
SPECIFIC INSTRUCTIONS FOR THE COMPETENCY ASSESSOR

Qualification Barista NC II

1. Prepare the required materials and equipment based on the

candidate’s field of specialization.
2. Instruct the candidate to perform the tasks according to his/her
field of specialization within eight (8) hours

Prepare espresso
 Set up and prepare machine and equipment
 Dose and tamp coffee
 Extract espresso

Texture Milk
 Prepare milk and equipment
 Foam milk
 Steam milk

Prepare and serve coffee beverages

 Take orders of guests
 Prepare espresso-based beverages
 Prepare and serve brewed coffee

Perform basic maintenance of machine and equipment

 Maintain espresso machine
 Clean doser grinder
 Care of small brewing devices

Perform basic cashiering and general control

procedures
 Operate Electronic Cash Register (ECR) or Point of Sales
system (POS)
 Receive Payments
 Handle change funds and petty cash

3. The assessment shall be based on the units of competency

in the Training Regulations and the Evidence Plan and shall
focus on both of the evidence gathering methods below:

a. Observation/demonstration with oral questioning

b. Written Test

4. The Final assessment shall be your responsibility as

Accredited Assessor

5. At the end of the assessment, you shall provide the

candidate feedback on the assessment result. The feedback
shall indicate whether the candidate is:
 a. COMPETENT
b. NOT YET COMPETENT

1. Assessment is taken from the units of competency from the training

regulations and the Evidence Plan.
2. Demonstration with oral questioning will be undertaken with in 4
hours. Instruct the candidate that assessment will be undertaken while
tasks are being performed. Refer to Specific Instruction for the
Candidate for the sequence of tasks and question for the candidate.
Rate the candidate’s responses to the questions.
3. The final assessment shall be your responsibility as the Accredited
Assessor.
4. At the end of the assessment, you shall provide the candidate feedback
on the assessment result. The feedback shall indicate whether the
candidate is

COMPETENT

NOT YET COMPETENT

MATERIALS TOOLS AND EQUIPMENT

Qualifications: Barista NC II
Unit of Competency 1. Prepare Espresso
Covered: 2. Texture Milk
3. Prepare and Serve Coffee Beverages
4. Perform Basic Maintenance of Machine and
Equipment
5. Perform Basic Cashiering and General
Control Procedures
MATERIALS
Pen and Pencil
Calculator
Paper

EQUIPMENT
Computer with internet connection

Mobile phone with POS

Printer

The quantity of materials, tools and equipment to be used for the conduct of
assessment for this qualification shall depend on the number of candidate.
The most important consideration is to make sure that materials, tools and
equipment are adequate provided to all candidates when needed.
SPECIFIC INSTRUCTION FOR THE CANDIDATE

Qualification BARISTA NC II

Project Perform Basic Cashiering and General Control

Procedures

1. Given the necessary materials, tools and equipment you are able to
perform basic cashiering and general control procedures.

2. Assessment shall cover units of competency from the Training

Regulation.

3. Assessment method is taken from the units of competency in training

regulation and Evidence Plan.

I. Demonstration with oral Questioning

II. Written test
II. Interview

The final assessment shall be the responsibility of the Accredited Assessor.

At the end of the assessment, the assessor shall give you feedback on the
assessment. The feedback shall indicate whether you are

COMPETENT

NOT YET COMPETENT

SUGGESTED QUESTIONS AND ANSWER FOR DEMONSTRATION

1. Why is it important to keep the bar clean?

Answer : It is important to keep the bar clean. In fact, it helps a ton to

learn cleaning situations like why are floors sticky after
mopping. A clean bar means more satisfied customers, even
if they don't realize it. Cleaning shouldn't be a hassle.
2. What would you do if a client was unsatisfied with your work?

Answer: Keep calm and carry on. It's only natural to want to react
negatively if you receive a complaint from a client. Apologize
respectfully. Identify the problem. Re-establish the brief. Get it all in
writing. Go the extra mile. Keep talking. Review the situation

3. What are the 5 most important skills and qualities of a cashier?

Answer: The 5 most important skills and qualities of a cashier should

be friendly and positive attitude, have excellent customer service,
excellent communication skills, ability to make change, basic math
skills, and have attention to every detail.

4. Why is it teamwork important as a barista?

Answer: A coffee shop with clearly assigned roles will run smoothly
even during busy times. When baristas understand their
tasks, confusion disappears.
5. How can a cashier give cash back?

Answer: Count up from the amount of the purchased item to the

other amount paid.
6. What are the duties and responsibilities of a barista?

Answers: A Barista warmly welcomes customers into their

establishment. They create and serve hot or cold beverages, often
tailored to the customer's preferences. They are responsible for taking
customer orders and payments. They also clean and sanitize their
work areas, seating areas and equipment/tools.
7. What are the ethics of a cashier?

Answer: Cashiers should be courteous and attentive to

customers while they scan and count items and collect
payments. They should be skilled multitaskers with solid
math skills. The basic duties of a cashier also require a high
level of efficiency and accuracy.
Reference No.

DEMONSTRATION WITH QUESTIONING CHECKLIST

Candidate’s Name
Assessor’s Name Adria Vina A. Gabayno
Qualification BARISTA NC II
Project
Date of Assessment
Time of Assessment
Instruction for Demonstration:
Given the necessary materials, tools and equipment, the candidate
must be able to perform the following.
 Perform Basic Cashiering and General Control Procedures

During the demonstration of kills the candidate: Please check (/) to

show if evidence is
demonstrated
Yes No N/A
 Identify the barista to be evaluated.
 Does the barista engage guest entering the café? *
 Is the barista able to take orders while answering
any and all questions?
 Does the barista have a friendly demeanour? *
 Keeps the area clean and organized at all times?
 Brew properly extracted coffee.
 Does the barista wear clean clothing?
 Does the barista follow good personal hygiene
standards?
 Did the barista check the security of the area?
 Operated point of sales system and electronic cash
register. *
 Receive payments from the customer. *
 Handled change funds and petty cash. *
 Maintain par stock of items. *
 Did the barista check the cleanliness of the store
before cleaning.
 Does the barista serve beverages based on
 customers request.
The candidate’s demonstration was:

Satisfactory Not Satisfactory

 RATING SHEET FOR DEMONSTRATION WITH ORAL QUESTIONING

QUESTIONS Satisfactory
response
YES NO
1. Why is it important to keep the bar clean?
2. What would you do if a client was unsatisfied with
your work?
3. What are the 5 most important skills and qualities of
a cashier?
4. Why is it teamwork important as a barista?
5. How can a cashier give cash back?
6. What are the duties and responsibilities of a barista?
7. What are the ethics of a cashier?
Feedback to the Candidate:

The Candidate’s overall performance was:

Satisfactory Not Satisfactory

Candidate’s Signature: Date:

Assessor’s signature: Date:

Reference No.

COMPETENCY ASSESSMENT RESULT SUMMARY

Candidate’s Name
Assessor’s Name ADRIA VINA A. GABAYNO
Title of Qualification/ BARISTA NC II
Unit of Competency 1. Operate Electronics Cash Register (ECR) or Point of Sales System
(POS)
2. Receive Payments
3. Handle Change Funds and Petty Cash
4. Maintain Par Stock of items
Assessment Center Date
The Performance of the Trainee in the following Satisfactory Not Satisfactory
assessment methods
Unit of Competency Assessment Method

1. Operate Electronics Cash Demonstration with

Register (ECR) or Point of Sales oral Questioning
System (POS) Interview
2. Receive Payments
3. Handle Change Funds and Petty
Cash
4. Maintain Par Stock of items
Recommendation
For issuance of For submission of For re-
NC/COC(Indicate the additional documents assessment
title of COC,if full Specify:___________ ( Please specify)
Qualification is not ____________
met)
Did the candidate overall performance meet the required evidences/standards? Yes No

OVERALL EVALUATION Competent Not Yet Competent

General comments [Strengths/Improvement Needed]:

Candidate’s Signature: Date:

Assessor’s Signature:
Date:
Assessment Center Date
Manager

Reference No.

COMPETENCY ASSESSMENT RESULT SIMMARY

Name of Candidate
Name of Assessment Center
Title of Qualification Barista NC II
Assessment Results Competent Not Yet Competent

Recommendation For issuance of For submission For re-

NC/COC(Indicate the title of additional assessment ( Please
of COC,if full Qualification documents specify)
is not met) Specify:___________ ____________
_________________

Assessed by : Attested by :
_______________________ ____________________
Name and Signature Name and Signature
 Assessment Center Manager

Date Date