TRAINING PLAN

Course BARTENDING NC II
Unit of CLEAN BAR AREAS
Competency:
Module Title: CLEANING BAR AREAS
Modality: Check which modality will be adopted. Multi –modal is allowed

( ) Full-online ( / ) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
L01. Clean bar, equipment and  Classification of bar  CBLM (Information
tools surfaces and equipment Sheet CO1.LO1-1
 Care and use of bar  “CLEAN BAR AND
equipment EQUIPMENT” pp 9-11)
 Bar operations  Youtube
 Logical and efficient  Printed Modules
work flow (CBLM)
 Preparation of reports  LMS (Moodle)
according to policy
procedures

LO2.Clean and maintain public  Bar cleaning procedures  CBLM (Information

areas
 Safe work practices and Sheet CO1.2-1
first aid regulations  CLEAN AND MAINTAIN
 Hygiene practices PUBLIC AREA pp. 15)
specific on bar  Youtube
operations  Printed Modules
 Health Act related to (CBLM)
basic hygiene  LMS (Moodle)
requirements in bar area

eLearning Infrastructure Requirement Name of the application

( /)LMS: Moodle
https://clarkcollege.edu.ph/moodle/
my/index.php
or Other: G-Suites
( ) application that provide access  G-DRIVE
to the digital content and any G-Docs,Slide Deck & G-Site
shared resources anywhere,  G-Classroom
anytime;
( ) application that allows G-Suites
communication between trainers  G-Meet
and peers synchronous and  Zoom
asynchronous; and  G-Classroom
 ( ) application that allows G-Suites
administration of assessment of  G-DRIVE
learning outcomes G-Docs,Slide Deck & G-Site
 G-Meet

Course BARTENDING NC II
Unit of OPERATE BAR
Competency:
Module Title: OPERATING BAR
Modality: Check which modality will be adopted. Multi –modal is allowed

( ) Full-online ( / ) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO1. Prepare bar for service  Different types of bar and bar  CBLM (Information
service Sheet CO2.LO1-1
 Proper uses of different bar “PREPARE BAR
equipment SERVICE” pp. 21-25)
 Procedures and techniques in  Youtube
storing alcoholic and non-  Printed Modules
alcoholic beverages (CBLM)
 Proper use of bar products and  LMS (Moodle)
materials

 CBLM
LO2. Take drink orders  Variety of beverage products (INFORMATION
and an overview of commonly SHEET CO2.2-1
requested drinks TAKE DRINK
 Origins, nature and ORDERS pp. 30-31)
characteristics of the different  Youtube
alcoholic beverages  Printed Modules
(CBLM)
 LMS (Moodle)

 CBLM
LO3. Serve drinks (INFORMATION
 Tools and equipment SHEET CO2.3-1
specifications and uses SERVE DRINKS pp.
 Preparation and serving 36-37)
techniques for different types of  Youtube
beverage and cocktails  Printed Modules
 Waste minimization and (CBLM)
environmental consideration  LMS (Moodle)
LO4. Deals with customers
affected with alcohol  Different signs of intoxication  CBLM
and remedies (INFORMATION
SHEET CO2.4-1
“Deals with customer
affected with alcohol”
pp. 42-43)
 Youtube
 Printed Modules
(CBLM)
 LMS (Moodle)

LO5. Maintain proper bar  CBLM

operation control  Beverage Control System (INFORMATION
procedures  Bar inventory procedures SHEET CO2.5-1
 Bar Forms and their uses “Maintain proper bar
operation control
procedures”pp. 49-
51)
 Youtube
 Printed Modules
(CBLM)
 LMS (Moodle)

LO6. Close / turn over bar

operation  CBLM
 Standard operating procedures (INFORMATION
in closing/turning over the bar SHEET CO2.6-1
operations “Close/turn over bar
 Preparing and filling up operations” pp. 57-
forms: 60)
- requisition form  Youtube
- spillage  Printed Modules
- order form (CBLM)
- beverage request
 LMS (Moodle)
forms
 Classification & proper display
of alcoholic & non-alcoholic
beverages
 Checking, preparing and
segregating of glassware & bar
tools according to classification
and usage.
 Preparing selecting, classifying
condiments, accessories &
garnishes for specific drink
concoction
Course BARTENDING NC II
Unit of PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
Competency:
Module Title: PREPARING AND MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
Modality: Check which modality will be adopted. Multi –modal is allowed

( ) Full-online ( / ) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
LO1. Prepare and mix a range of  Origins, nature and  CBLM (Information
cocktails characteristics of Sheet CO3.1-1 “Prepare
different alcoholic and mix a range of
beverages ( wines, cocktail” pp. 68-73)
spirits, beers, etc)  Youtube
 Recipes of popular  Printed Modules (CBLM)
international standard  LMS (Moodle)
mix drinks
 Alcoholic and non-
alcoholic ingredients of
cocktail
 Mixing tools and
equipment
 Glassware required for
different types of
cocktails

 CBLM (INFORMATION
LO2. Prepare and mix a variety  Recipes of popular SHEET CO3.2-1
of non- alcoholic concoctions international standard  “ PREPARE AND MIX
non-alcoholic drink VARIETY OF NON
ALCOHOLIC
CONCOCTION pp 89-
92)
 Youtube
 Printed Modules (CBLM)
 LMS (Moodle)

LO3. Use , clean and maintain

 Use and care of bar  CBLM (INFORMATION
bar tools, equipment and
tools and equipment SHEET CO3.3-1
machineries for mixing cocktails
 Preventive maintenance  “MIXING TOOLS AND
and non-alcoholic concoctions
of machineries EQUIPMENT” pp. 99-
 Safe/territory Act to 105)
alcohol service  Youtube
  Printed Modules (CBLM)
 LMS (Moodle)

eLearning Infrastructure Requirement Name of the application

( /)LMS: Moodle
https://clarkcollege.edu.ph/moodle/
my/index.php
or Other: G-Suites
( ) application that provide access  G-DRIVE
to the digital content and any G-Docs,Slide Deck & G-Site
shared resources anywhere,  G-Classroom
anytime;
( ) application that allows G-Suites
communication between trainers  G-Meet
and peers synchronous and  Zoom
asynchronous; and  G-Classroom
( ) application that allows G-Suites
administration of assessment of  G-DRIVE
learning outcomes G-Docs,Slide Deck & G-Site
 G-Meet

Course BARTENDING NC II
Unit of PROVIDE BASIC WINE SERVICE
Competency:
Module Title: PROVIDING BASIC WINE SERVICE
Modality: Check which modality will be adopted. Multi –modal is allowed

( ) Full-online ( / ) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes
 Structure, history, health
LO1. Explain different types of benefit and trends  CBLM (INFORMATION
wines to customers related to wines SHEET CO4.1-1
 Characteristics of wines “different types of wines
including: to customer” pp. 112-
 Different wine types and 116)
their styles  Youtube
 Different production  Printed Modules (CBLM)
methods  LMS (Moodle)
 Label terminology and
presentation
 Wine producing
countries and regional
variation
  Principal grape varieties
used in the production of
different wine types
 Applicable wine
classifications that
govern production in the
old and new world wine
countries
 Variations in wine
production techniques
 White wine processes
 Red wine processes
 Rose wine
 Sparkling wines
 Fortified wines
 Aromatized wine
 Wine terminologies

LO2. Recommend appropriate  CBLM (INFORMATION

wine and food combinations  Impact of the wine SHEET CO4.2-1
to customers production techniques to “appropriate wine and
the style and taste of food combinations to
wine customers pp. 121-127)
 The key structural  Youtube
components of wine  Printed Modules (CBLM)
including:  LMS (Moodle)
 Alcohol
 Tannin
 Acid
 Sugar
 Fruit flavor
 Factors affecting the
style and quality of wine
 Guidelines for successful
wine and food matching
including:
 Commonly known food
and wine marriages
 Using wine in cooking
 Interaction of primary
flavors of food and wine
 Wines for seasons and
social occasions

LO3. Prepare wine, glasses and  CBLM (INFORMATION

 Appropriate glassware
 accessories for service for types of wine SHEET CO4.3-1 “wine,
 Wine service glasses and accessories
accessories for service ”pp. 133-140)
 Youtube
 Printed Modules (CBLM)
 LMS (Moodle)

 CBLM (INFORMATION
 Procedures in opening SHEET CO4.4-1 OPEN
LO4. Open and serve wine and serving wine to AND SERVE WINE pp.
guest 146-149)
 Requirements of the  Youtube
applicable laws in  Printed Modules (CBLM)
relation to responsible  LMS (Moodle)
service of alcohol

 Wines quality, analysis  CBLM (INFORMATION

LO5. Check wine faults and diagnosis of wine SHEET CO4.5-1 CHECK
faults and impairments WINE FOR FAULT pp.
 Wine sensory evaluation 155-158)
techniques  Youtube
 Printed Modules (CBLM)
 LMS (Moodle)

eLearning Infrastructure Requirement Name of the application

( /)LMS: Moodle
https://clarkcollege.edu.ph/moodle/
my/index.php
or Other: G-Suites
( ) application that provide access  G-DRIVE
to the digital content and any G-Docs,Slide Deck & G-Site
shared resources anywhere,  G-Classroom
anytime;
( ) application that allows G-Suites
communication between trainers  G-Meet
and peers synchronous and  Zoom
asynchronous; and  G-Classroom
( ) application that allows G-Suites
administration of assessment of  G-DRIVE
learning outcomes G-Docs,Slide Deck & G-Site
 G-Meet
Course BARTENDING NC II
Unit of PREPARE ESPRESSO
Competency:
Module Title: PREPARING ESPRESSO
Modality: Check which modality will be adopted. Multi –modal is allowed

( ) Full-online ( / ) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes

LO1. Set up and prepare  Basic espresso  CBLM (Information

machine and equipment beverage and services Sheet CO1.LO1-1 “Set
 Proper use and up and prepare machine
maintenance of barista and equipment” pp.9-14)
tools and equipment  Youtube
 Printed Modules (CBLM)
 LMS (Moodle)
LO2. Dose and tamp coffee  Types of coffee Grind  CBLM (Information
 Procedure in dosing and Sheet CO1.LO2-1 “Dose
tamping coffee and Tamp Coffee” pp.19-
24)
 Youtube
 Printed Modules (CBLM)
 LMS (Moodle)
LO3. Extract espresso  Methods of extracting  CBLM (Information
espresso Sheet CO1.LO3-1
 Parts of an espresso “EXTRACT ESPRESSO”
 Basic espresso pp. 29-33)
beverages  Youtube
 Printed Modules (CBLM)
 LMS (Moodle)

eLearning Infrastructure Requirement Name of the application

( /)LMS: Moodle
https://clarkcollege.edu.ph/moodle/
my/index.php
or Other: G-Suites
( ) application that provide access  G-DRIVE
to the digital content and any G-Docs,Slide Deck & G-Site
shared resources anywhere,  G-Classroom
 anytime;
( ) application that allows G-Suites
communication between trainers  G-Meet
and peers synchronous and  Zoom
asynchronous; and  G-Classroom
( ) application that allows G-Suites
administration of assessment of  G-DRIVE
learning outcomes G-Docs,Slide Deck & G-Site
 G-Meet

Course BARTENDING NC II
Unit of TEXTURE MILK
Competency:
Module Title: TEXTURING MILK
Modality: Check which modality will be adopted. Multi –modal is allowed

( ) Full-online ( / ) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes

LO1. Prepare milk and  Prepare milk and  CBLM (Information

equipment equipment Sheet CO2.LO1-1
 Milk types and chemistry “PREPARE MILK AND
of milk EQUIPMENT” pp 40-49)
 Youtube
 Printed Modules (CBLM)
 LMS (Moodle)
LO2. Foam milk  Proper procedure of  CBLM (Information
foaming milk Sheet CO2.LO2-1
“FOAM MILK” pp. 54-56)
 Youtube
 Printed Modules (CBLM)
 LMS (Moodle)

LO3. Steam milk  CBLM (Information

 Procedures in steaming Sheet CO2.LO3-1
milk “STEAM MILK” pp.61-
63)
 Youtube
 Printed Modules (CBLM)
 LMS (Moodle)
 eLearning Infrastructure Requirement Name of the application
( /)LMS: Moodle
https://clarkcollege.edu.ph/moodle/
my/index.php
or Other: G-Suites
( ) application that provide access  G-DRIVE
to the digital content and any G-Docs,Slide Deck & G-Site
shared resources anywhere,  G-Classroom
anytime;
( ) application that allows G-Suites
communication between trainers  G-Meet
and peers synchronous and  Zoom
asynchronous; and  G-Classroom
( ) application that allows G-Suites
administration of assessment of  G-DRIVE
learning outcomes G-Docs,Slide Deck & G-Site
 G-Meet

Course BARTENDING NC II
Unit of PREPARE AND SERVE COFFEE BEVERAGES
Competency:
Module Title: PREPARING AND SERVING COFFEE BEVERAGES
Modality: Check which modality will be adopted. Multi –modal is allowed

( ) Full-online ( / ) Blended Online ( ) Distance Learning

Learning Contents Learning Resources
Outcomes

LO1. Take orders of guests  Procedures in Serving  CBLM (Information

Coffee Beverage Sheet CO3.LO1-1
 Milk types and chemistry “TAKE ORDER OF
of milk GUEST”pp.70-73)
 Youtube
 Printed Modules (CBLM)
 LMS (Moodle)

LO2. Prepare espresso- based  Types of Espresso  CBLM (Information

beverages beverages Sheet CO3.LO2-1
  Procedures in preparing  “PREPARE ESPRESSO
 hot and cold espresso BEVERAGES” pp.78-80)
based beverages  Youtube
 Printed Modules (CBLM)
 LMS (Moodle)
LO3. Prepare and serve brewed
coffee  Proper sequence of  CBLM (Information
preparing and serving Sheet CO3.LO3-1
brewed coffee  “PREPARE AND
 Procedures in preparing SERVED BREWED
hot and cold espresso COFFEE” pp.84-90)
based beverages  Youtube
 Printed Modules (CBLM)
 LMS (Moodle)

eLearning Infrastructure Requirement Name of the application

( /)LMS: Moodle
https://clarkcollege.edu.ph/moodle/
my/index.php
or Other: G-Suites
( ) application that provide access  G-DRIVE
to the digital content and any G-Docs,Slide Deck & G-Site
shared resources anywhere,  G-Classroom
anytime;
( ) application that allows G-Suites
communication between trainers  G-Meet
and peers synchronous and  Zoom
asynchronous; and  G-Classroom
( ) application that allows G-Suites
administration of assessment of  G-DRIVE
learning outcomes G-Docs,Slide Deck & G-Site
 G-Meet