Module of Instructions

UNIT OF PROVIDE BASIC WINE SERVICE

COMPETENCY

MODULE TITLE Providing Basic Wine Service

This unit deals with the skills and knowledge on providing wine
MODULE service. It focuses on basic knowledge on wines; its attributes and
DESCRIPTION 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.

NOMINAL DURATION 60hrs

CERTIFICATIO NC II
N LEVEL

PREREQUISITE

SUMMARY OF LO1- Explain different types of wines to customer

LEARNING LO2- Recommend appropriate wine and food combinations to
OUTCOMES customer.
LO3- Prepare wine, glasses and accessories for service
LO4- Open and serve wine
LO5- Check wine for faults
LO 1 Explain different types of wines to customer

ASSESSMENT
CRITERIA 1.1 Presents wine list to customer in accordance with
industry and/or enterprise established service
procedures.
1.2 Explains appropriate wine types, names, characteristic,
origin and or regions to guest
1.3 Explains proper wine making process and storage to
customer, when necessary
1.4 Interprets appropriate wine labels and terminologies
properly
1.5 Assists customers in selecting wine according to his/her
taste

CONTENT  Types of wine

 Characteristic of wine
 Wine producing countries and regions
 Wine making process and proper storage
 Wine labels and terminologies
 Presenting wine to customer
CONDITIONS  The trainees must be provided with the following:
Training resources

 CBLM
 Multi Media Equipment
 Wines
 Cork Screw
 Towel
 Glass rimmer

TRAINING  Group discussion

METHODOLOGY  demonstration
 Lecture
 Individual Study
ASSESSMENT  Demonstration with oral questioning
METHOD  Interview
 Written test
LO 2 Recommend appropriate wine and food combinations to customers
ASSESSMENT 2.1 Recommends compatible wine and food combinations
CRITERIA based on customer's preferences
2.2 Recommends appropriate wine for special occasions
based on customer's needs
2.3 Recommends Special/featured wines of the month in
accordance with enterprise policy

CONTENT 1. Different types of flavored syrups

2. Different types of garnish fruits and vegetables
3. Variety of non-alcoholic concoctions

CONDITIONS  The trainees must be provided with the following:

 CBLM
 Bar tools and equipment
 Consumable materials
 Multimedia equipment
TRAINING  Group discussion
METHODOLOGY  Demonstration
 Lecture
 Individual study
ASSESSMENT  Demonstration with oral questioning
METHOD  Interview
 Written test

LO 3 Use, clean and maintain bar tools and equipment and machineries for mixing
cocktails and non-alcoholic concoctions

ASSESSMENT  Uses and cleans bar tools immediately after using

CRITERIA in accordance with industry and/or enterprise
safety and sanitary procedures
 Uses equipment and machineries in accordance
with manufacturer’s specifications and
hygiene/safety requirements
 Maintains machineries and equipment in
accordance with maintenance schedule and
manufacturer’s specifications
 Identifies problems are promptly, reported to and
acted upon immediately
CONTENT
1. Maintain machineries and equipment
2. Reported problems and acted upon immediately
 CONDITIONS  The trainees must be provided with the following
 CBLM
 Cleaning materials
 Bar tools and equipment
 Multimedia equipment
TRAINING  Discussion
METHODOLOGY  Demonstration
 Individual study
ASSESSMENT METHOD  Interview
 Written test