TESDA-OP CO-01-F11

(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title : BARTENDING NC II

Nominal Duration : 438 HOURS
Qualification Level : NC II
Course Description : This course is designed to enhance the knowledge, skills
and attitude of a bartender/ barkeeper in cleaning bar
areas, operating bar, preparing and mixing cocktails, non-
alcoholic concoctions, hot drinks and provide wine service
in accordance with industry standards. It covers the basic,
common and core competencies.

Trainee Entry : Trainees or students who wish to enter training leading to

Requirements these qualifications should possess the following
requirements:

 Can communicate in basic English either oral and

written
 At least 10-year basic education graduate
 Can perform basic mathematical computation

Course Structure

Basic Competencies
No. of Hours: (18 Hours)

Unit of Competency Module Title Learning Nominal

Outcomes Duration
1. Participate in 1.1 Participating in 1.1.1 Obtain and
Workplace Workplace convey workplace
Communication Communications information
s 1.1.2 Perform duties
following
workplace 2 hours
instructions
1.1.3 Complete
relevant work
related
documents
2. Work in a Team 2.1 Working in a Team 2.1.1 Describe team 2 hours
 Environment Environment role and scope
2.1.2 Identify one’s
role and
responsibility
within a team
2.1.3 Work as a team
member
3. Solve/Address 3.1 Solving/Addressing 3.1.1 Identify routine
General General Workplace problems
Workplace Problems 3.1.2 Look for
Problems solutions to
2 hours
routine problems
3.1.3 Recommend
solutions to
problems
4. Develop Career 4.1 Developing Career 4.1.1 Manage one’s
and Life and Life Decisions emotion
Decisions 4.1.2 Develop
reflective
practice 2 hours
4.1.3 Boost self-
confidence and
develop self-
regulation
5. Contribute to 5.1 Contributing to 5.1.1 Identify
Workplace workplace opportunities to
Invocation innovation do things better
5.1.2 Discuss and
develop ideas 2 hours
with others
5.1.3 Integrate ideas
for change in the
workplace
6. Present 6.1 Presenting 6.1.1 Gather data/
Relevant Relevant information
Information Information 6.1.2 Assess gathered
data/information 2 hours
6.1.3 Record and
present
information
7. Practice 7.1 Practicing 7.1.1 Identify OSH
Occupational Occupational compliance
Health and Health and Safety requirements
Safety Procedures 7.1.2 Prepare OSH
Procedures requirements for
compliance 2 hours
7.1.3 Perform tasks in
accordance with
relevant OSH
policies and
procedures
8. Exercise 8.1 Exercising Efficient 8.1.1 Identify the
Efficient and and Effective efficiency and
Effective Sustainable effectiveness of
Sustainable Practices in the resource
Practices in the Workplace utilization
Workplace 8.1.2 Determine
causes of
inefficiency
and/or 2 hours
ineffectiveness
of resource
utilization
8.1.3 Convey
inefficient and
ineffective
environmental
practices
9. Practice 9.1 Practicing 9.1.1 Apply
Entrepreneurial Entrepreneurial entrepreneurial
Skills in the Skills in the workplace best
Workplace Workplace practices
9.1.2 Communicate
entrepreneurial 2 hours
workplace
practices
9.1.3 Implement cost-
effective
operations
 Common Competencies
No. of Hours: (18 Hours)

Unit of Module Title Learning Outcomes Nominal

Competency Duration
1. Develop and 1.1 Developing 1.1.1 Seek information on
Update and Update the industry
2 hours
Industry Industry 1.1.2 Update industry
Knowledge Knowledge knowledge
2. Observe 2.1 Observing 2.1.1 Follow hygiene
Workplace Workplace procedures
Hygiene Hygiene 2.1.2 Identify and 2 hours
Procedures Procedures prevent hygiene
risks
3. Perform 3.1 Performing 3.1.1 Plan and prepare for
Computer Computer task to be
Operations Operations undertaken
3.1.2 Input data into
computer
3.1.3 Access information
using computer 5 hours
3.1.4 Produce/output data
using computer
system
3.1.5 Maintain computer
equipment and
systems
4. Perform 4.1 Performing 4.1.1 Follow workplace
Workplace Workplace procedures for health,
and Safety and Safety safety and security
Practices Practices practices
4 hours
4.1.2 Deal with emergency
situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Greet customer
Effective Effective 5.1.2 Identify customer needs
Customer Customer 5.1.3 Deliver service to
Service Service customer
5.1.4 Handle queries through
5 hours
telephone, fax machine,
internet and email
5.1.5 Handle complaints,
evaluation and
recommendations
 Core Competencies
No. of Hours :( 290 Hours)

Unit of Competency Module Title Learning Outcomes Nominal

Duration
1. Clean Bar Areas 1.1 Cleaning Bar 1.1.1 Clean bar,
Areas equipment and
tools 50 hours
1.1.2 Clean and maintain
public areas
2. Operate Bar 2.1 Operating 2.1.1 Prepare bar for
Bar service
2.1.2 Take drink orders
2.1.3 Serve drinks
2.1.4 Deals with
customers affected 80 hours
with alcohol
2.1.5 Maintain proper
bar operation
control procedures
2.1.6 Close/turn over bar
operations
3. Prepare and Mix 3.1 Preparing 3.1.1 Prepare and mix
Cocktails and and Mixing a range of
Non-Alcoholic Cocktails cocktails
Concoctions and Non-
3.1.2 Prepare and mix
Alcoholic
Concoctions a variety of non-
alcoholic
concoctions
3.1.3 Use, clean and 80 hours
maintain bar
tools and
equipment and
machineries for
mixing cocktails
and non-
alcoholic
concoctions
4. Provide Basic 4.1 Providing 4.1.1 Explain different 80 hours
Wine Service Basic Wine types of wines to
Service customer
4.1.2 Recommend
appropriate wine
and food
combinations to
customers
4.1.3 Prepare wine,
glasses and
 accessories for
service
4.1.4 Open and serve
wine
4.1.5 Check wine for
faults

Elective Competencies
No. of Hours: (112 Hours)

Unit of Competency Module Title Learning Outcomes Nominal

Duration
1. Prepare 1.1 Preparing 1.1.1 Set up and prepare
Espresso Espresso machine and
equipment
36 hours
1.1.2 Dose and Tamp
Coffee
1.1.3 Extract espre
2. Texture Milk 2.1 Texturing Milk 2.1.1 Prepare milk and
equipment
36 hours
2.1.2 Foam milk
2.1.3 Steam milk
3. Prepare and 3.1 Preparing 3.1.4 Take orders of
Serve Coffee and Serving guests
Beverages Coffee
3.1.5 Prepare
Beverages
espresso-based 40 hours
beverages
3.1.6 Prepare and
serve brewed
cofee

Assessment :  Written Test

Methods  Demonstration
 Observation
 Interviews/Questioning
 Individual/Group Project or Report
 Practical Demonstration

Course Delivery :  Lecture-Discussion
 Group Discussion
 Demonstration
 Interaction
 Group Activity
 Simulation

Resources : List of recommended tools, equipment and materials for

the training of 25 trainees for Bartending NC II.
 BARTENDING TOOLS, MATERIALS AND EQUIPMENT
TOOLS EQUIPMENT MATERIALS
Qty. Qty. Qty.
BAR TOOLS ALCOHOLIC BEVERAGES
Whiskey- (any
brand)
1 bot
Scotch Blended
1 bot
Standard
1 bot
Heavy-based Premium
4 pcs 1 unit Ice bin 1 bot
glass Jigger Single Malt
1 bot
Pure Malt
1 bot
American
1 bot
Canadian/
Irish
Double-edge Speed rail / rack Brandy
1 set
4pcs stainless (Speed 3 bots (assorted type
jigger Wheel) and brand)
Three-in-One Cognac
Stainless (different
4sets 2 set Electric Blender 3 bots
Cocktail classification
Shaker any brands)
2 sets Boston Shaker
w/ mixing Any brand –
1 set Electric mixer 1 btl
glass Armagnac
2 pcs Tin Cans
Underbar Rum (White/
Fruit Juicer /
2 pcs 1unit refrigerator 3 bots Gold flavored
Squeezer
(optional) any brands)
Vodka
Bar spoon with
Multi-layered (local/imported/fl
4 pcs relish fork at 1 unit 3 bots
Refrigerator avored any
other end
brands)
4 pcs Bar Strainer
Tequila (silver
(hawthorn) 2 bots
and gold)
2 pcs Basic Strainer
Gin (local/
Waiter’s friend Coffee maker
4 pcs 1 set 2 bots imported –any
Cork Screw /percolator/
brand
Wing type or
Local
different type Electric Glass
2 pcs 1 set 1 bot Lambanog
of Cork brushes
brand
Screw
Wing type or
Local
different type Electric Glass
2 pcs 1 set 1 bot Lambanog
of Cork brushes
brand
Screw
Draft Beer
Local Basi
12 pcs Speed pourer 1 set dispenser 1 bot
brand
(mock)
4 pcs Bottle and can 1 set Wash Sink with 3 1 bot Triple Sec
 opener compartments
Canulator /
2 pcs Canulating 2 units Spill mat 1 bot Blue Curacao
knife
4 pcs Ice bucket 2 pcs. Drainboard 1 bot Cointreau
1 btl Grand Marnier
4 pcs Ice scooper 1 unit Soda Siphon
1 bot Drambuie
Crème de
Soda Gun (for
4 pcs Ice tong Cacao
1 unit post mix) 2 bots
2 pcs Ice Pick (White and
(Optional)
brown)
Crème de
4 pcs Chopping board 2 bots Menthe (green
and white)
Crème de
4 pcs Paring knife 1 bot
Bananes
Crème de
2 pcs Muddler 1 btl
Cassis
Juice jugs (Color
6 pcs coded) – ‘Store 1 btl Kalhua
and Pour’
Garnish tray
Tia Maria
1 sets dispenser 1 bot
(optional)
(7 compartments)
4 pcs. Cocktail / Bar tray 1 bot Gallano
Wine bucket (with
1 pcs 1 bot Amaretto
stand)
Wine basket
2 pcs Bailey’s Irish
Wine stopper/ 1 bot
2 pcs. Cream
resealer
2 set Glass-rimmer 1 bot Malibu Rum
4 set Measuring Cup 1 bot Benedictine
2 pcs Decanter 1 bot Tequila Rose
2 pcs 1/2 liter Carafe 1 bot Cherry Heering
4 pcs ¼ liter Carafe 1 bot Apricot brandy
Peach
4 pcs 4 oz. Carafe 1 bot Schnapps (or
any variance)
Strawberry
1 botl flavored
liqueur
2 pcs Funnel
Other variance
2 botl of
Liqueurs
1 bot Campari bitter
Water Pitcher
2 pcs 1 bot Fernet Branca
(stainless)
1 bot Underberg
Bar Caddy /
1 pcs. 1 bot Angostura bitter
Organizer
1 pc Coffee / Tea pot 1 bot Dry Vermouth
1 bot. Sweet
 Vermouth
6 1 bot Dubonet
shap Fruit molder
es
1 bot Amer Picon
Straw dispenser
I unit 1 bot Pernod
GLASSES 1 bot Dry Sherry
Old Fashioned Medium Sherry
1 bot
12 pcs Glass/ rock glass Sweet / Cream
1 bot
(6 – 8oz.) Sherry
Hi Ball Glass(8–
12 pcs 1 bot Port Wine
10oz)
Collins Glass(10– Champagne
6 pcs 1 bot
12 oz) Standard brand
Zombie Glass (12 Sparkling wine –
6 pcs 1 bot
–14 oz.) any brand
Brandy Glass 1 bot Rose Wine
6 pcs
12oz. 1 bot Blush Wine
Red Wine
Brandy Glass
3 pcs 3 bots (assorted
16oz.
brand)
White Wine
Martini or
8 pcs 3 bots (assorted
Cocktail Glass
brand)
Beer (Any
brand)
8 pcs Margarita glass 6 bots -lager
- stout
- light
Champagne
10 pcs Saucer NON-ALCOHOLIC
glass
Champagne Tulip Grenadine
3 pcs 1 bot
glass syrup
Champagne 6 Assorted
6 pcs
Flute glass variance Flavored syrups
8
Cordial / pony bots/cans Tonic water
6 pcs 3
glass Bitter Lemon
bots/cans
Poco Grande 8
4 pcs bots/cans
Soda Water
Glass
4
4 pcs Breeze Glass bots/cans
Ginger ale
4
3 pcs Squall Glass bots/cans
Ginger beer
8
2 pcs Hurricane glass bots/cans
Cola
Sherry / Port wine 6
3 pcs bots/cans
7 up / Sprite
glass
Fruit Juices
3 pcs Sour Glass 4 gals (assorted
flavors)
6 pcs Shot Glass ( 1 ½ lit Fresh milk
 and 2 oz.)
Footed beer
glass (12 oz.)
6 pcs
Assorted 12 pcs Tea bags
6 pcs
specialty / Fancy
Glass
Flair Pilsner glass ½ lit. Whipped cream
3 pcs 500ml
(12 oz.) Yoghurt Plain)
Beer Mugs (12 1 can Coconut Cream
3 pcs 1 can
oz.) Milk/ Cream
12 pcs White Wine glass CONDIMENTS
12 pcs Red Wine glass Salt and Pepper
All purpose wine
6 pcs Hot sauce
glass
Worcestershire
3 pcs Footed rock glass
Sauce
Nutmeg
Cinnamon
Footed Hi ball
3 pcs Powder/stick
glass
Cloves
Vanilla stick
Fresh Fruits/
(garnish)
- oranges
- lemon
- lime
5 pcs Water Goblet
- calamansi
- strawberry
- apple
- Pineapple
- mango
Fresh
vegetables
/herbs (garnish)
Irish Coffee Glass
4 pcs - celery stalk
(different shapes)
- Cucumber
- Basil
- Mint Leaves
Coffee cups and
6 sets Green olives
saucers
Teaspoon
6 pcs Red Cherries
3pcs. Coffee Mugs Cocktail onions
Steaming Pitcher Refined Sugar
3 1 kl
(3 sizes) Ice cubes
1 Thermometer Crushed ice
CLEANING MATERIALS
Rugs
Liquid
detergents
Mop with head
 Hand Towels
Waste dump
Broom
Scrubbing pad
Sponge
Duster
Squeegee
TRAINING MATERIALS
Overhead
1 unit Projector with
Screen
1 unit LCD Projector
Lap top / Desk
1 unit
top PC
White Board
1 unit
with eraser
Whiteboard
3 pcs
Marker
1set
Easel stand
Manila paper
Pen and pencil
Masking Tapes
Transparencies
Course design /
Schedule
Hand out
materials /
25 sets Course
manual /work
book
Books on
Bartending
Books on
Cocktail mixing
Wine Books
Trade
Magazines
Books about
Tourism
Related reading
materials
Videos / VCD’s
Comprehensive
Drink List /
Menu
Comprehensive
Wine List
Product
literature
Empty bottles
8 pcs Flairing bottles
 4ft. x 16ft
Rubber mattting
SET-UP
rectangular or
round (small)
8 pcs
table, with
chairs
Rectangular
2 pcs table for
demonstration
Built in Bar
counter with
1 unit
shelves
(Mock bar)

Facilities:
Based on a class intake of 25 students/trainees

SPACE REQUIREMENT SIZE IN AREA IN TOTAL AREA

METERS SQUARE IN SQUARE
METERS METERS
Lecture/Laboratory Area ( with
(6) x 10 (60) -(60)
Bar Counter design)
Wash Room 2x5 10 10
Tool Room/Supply Room 5x4 20 20
Circulation Area 5x5 25 25
Total workshop are: (115) sq. m.

Qualification of :  Must be a holder of National TVET Trainer

Instructors/Trainers: Certificate (NTTC) Level I in Bartending NC II

 Must have at least 2 years relevant industry

experience

 Must have attended relevant and competent

bar service trainings and seminars