Beruflich Dokumente
Kultur Dokumente
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Participate in Workplace Communication
Module Title : Participating in Workplace Communication
Learning Outcomes:
L.O.1. Obtain and convey workplace information
L.O.2. Complete relevant work related documents
L.O.3. Participate in workplace meeting and discussion
A. INTRODUCTION
This module covers the knowledge, skills and attitudes required to obtain, interpret and convey
information in response to workplace requirements.
B. LEARNING ACTIVITIES
LO 1: Obtain and convey workplace information
Learning Content Methods Presentation Practice Feedback Resources Time
1. Parts of speech Lectured The student is 4hours
Self-paced given information
Sheet
2. Technical Lectured
writing Self-paced
3. Recording Lectured
information Self-paced
2. Technical Lectured
writing Self-paced
A. INTRODUCTION
This module covers the knowledge, skills, and attitudes required to relate in a work based
environment.
B. LEARNING ACTIVITIES
LO 1: Describe and identify team role and responsibility in a team
Learning Content Methods Presentation Practice Feedback Resources Time
1. Team role Lectured The student is 4hours
Self-paced given information
Sheet
3. Role and
responsibilities
with team
environment
4. Relationship
within a team
2. Team
structure/team
roles
3. Group planning
and decision
making
C. ASSESSMENT PLAN
Written Test
Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
A. INTRODUCTION
This module covers the knowledge; skills and attitudes in promoting career growth and advancement,
specifically to integrate personal objectives with organizational goals set and meet work priorities and maintain
professional growth and development.
B. LEARNING ACTIVITIES
LO 1: Integrate personal objectives with organizational goals
Learning Content Methods Presentation Practice Feedback Resources Time
1. Personal Self-paced The student is 4hours
development- Demonstration given information
social lecture Sheet
aspects:
intra and
interpersonal
development
3. Personal
hygiene and
practices
4. Code of
ethics
2. Work values
and ethical
standards
3. Company
policies on the
use and
maintenance of
equipment
2. Gender and
development
(GAD)
sensitivity
3. Professionalism
in the workplace
4. List of
professional
licenses
C. ASSESSMENT PLAN
Written Test
Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
B. INTRODUCTION
This module covers the knowledge, skills and attitudes required to comply with the regulatory and
organizational requirements for occupational health and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS) awareness.
B. LEARNING ACTIVITIES
LO 1: Identify hazards and risks
Learning Content Methods Presentation Practice Feedback Resources Time
1. Hazards and Self-paced The student is 6 hours
risks Demonstration given information
identification lecture Sheet
and control
4. OHS
indicators
2. Philippine
OHS
standards
3. Effects of
hazards in the
workplace
4. Ergonomics
5. ECC
Regulations
LO3. Control hazards and Risks
1. Safety
regulations
2. Emergency-
related drills and
training
C. ASSESSMENT PLAN
Written Test
Performance Test
SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Develop and Update Industry Knowledge
Module Title : Developing and Update Industry Knowledge
Learning Outcomes:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge
A. INTRODUCTION
This module covers the knowledge, skills and attitudes required to access, increase and update
industry knowledge.
B. LEARNING ACTIVITIES
LO 1: Identify and access key resources of information on the industry
Learning Content Methods Presentation Practice Feedback Resources Time
2. Industrial relations
issues and major
organization
3. Career opportunities
5. Quality assurance
- union/industry
association
- internet
C. ASSESSMENT PLAN
Written Test
Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
A. INTRODUCTION
This module covers the knowledge, skills and attitudes in observing workplace hygiene procedures.
B. LEARNING ACTIVITIES
LO 1: Practice personal grooming and hygiene
Learning Content Methods Presentation Practice Feedback Resources Time
LO2. Practice safe and hygienic handling, storage and disposal of food, beverage, and materials
1.Hygiene procedures Lectured The student is 2 hours
- Proper Self-paced given information
food Demonstration Sheet
handling
and
storage
- Correct
work
practices
- Proper
waste
disposal
- Personal
hygiene
- Pest
control
- Principles
of HACCP
B. INTRODUCTION
This module covers the knowledge, skills and attitudes needed to perform computer operations. This
includes in putting, accessing, producing and transferring data using appropriate hardware and software.
B. LEARNING ACTIVITIES
LO 1: Identify and explain the functions, general features and capabilities of both hardware and software
Learning Content Methods Presentation Practice Feedback Resources Time
C. INTRODUCTION
This module covers the knowledge, skills and attitudes in following health, safety and security
practices. It includes dealing with emergency situations and maintaining safe personal standard.
B. LEARNING ACTIVITIES
LO 1: Practice workplace safety, security and hygiene systems, processes and operation
Learning Content Methods Presentation Practice Feedback Resources Time
Hands-out
Film / video
clips
C. ASSESSMENT PLAN
Written Test
Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
LO3. Handle queries promptly and correctly in line with enterprise procedures
1. Modes of greeting and Lectured The student is
farewell. Self-paced given information
2. Proper addressing of Demonstration Sheet
needs of persons. (by Role Playing
gender, age, status,
physical condition)
3. Style manual
requirement.
Standard letters and
proformas
LO4. Handle customer complaints, evaluation and recommendations
C. ASSESSMENT PLAN
Written Test
Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION
A. INTRODUCTION
This module deals w/ the knowledge & skills required in preparing bar for service, taking drink orders,
serving drinks, identifying and dealing customer affected with alcohol and closing/turning over bar operations.
B. LEARNING ACTIVITIES
LO 1: Prepare bar for service
Learning Content Methods Presentation Practice Feedback Resources Time
C. ASSESSMENT PLAN
Written Test
Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION
A. INTRODUCTION
This module deals w/ the knowledge & skills required in preparing and mixing a range of cocktails,
prepare and mix a variety of non-alcoholic drinks, using, cleaning and maintaining bar tools, equipment and
machineries for mixing cocktails and non-alcoholic drinks.
B. LEARNING ACTIVITIES
LO 1 Prepare and mix a range of cocktails
Learning Content Methods Presentation Practice Feedback Resources Time
SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Provide Wine Service
Module Title : Providing Wine Service
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
A. INTRODUCTION
This module deals w/ the knowledge & skills required in explaining different types of wine to customer,
recommending appropriate wine and food combinations to customers, preparing wine, glasses and
accessories for service, opening and serving wine and checking wine for faults.
B. LEARNING ACTIVITIES
LO 1. Explain different types of wines to customer
Learning Content Methods Presentation Practice Feedback Resources Time
C. ASSESSMENT PLAN
Written Test
Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION