K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

Course Description:
This curriculum guide on Bartending National Certificate II (NC II) is designed for students to develop their knowledge, skills and attitude required in effective bar and
beverage services. It reflects the role of a “bartender” and/or a utility/back and may be part of the role of a bar attendant. It covers four core competencies namely: 1)
cleaning bar areas, 2) operating bar, 3) preparing and mixing cocktails and non-alcoholic concoctions, and 4) providing basic wine services. The preliminaries of this
specialization course include the following: 1) explaining the core concepts in bartending; 2) discussing the relevance of the course; and 3) exploring the opportunities for a
bartender as a career.

Entry Requirements: Enrollees of this course/ specialization must pass the medical examination. Age must be 18 years and above.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction The learner demonstrates The learner independently 1. Explain the basic concepts in bartending.
1. Basic concepts in Bartending an understanding of basic demonstrates common 2. Discuss the relevance of the course.
2. Relevance of the course concepts and theories in competencies in Bartending as 3. Explore opportunities for Bartending as a
3. Career opportunities Bartending. prescribed in TESDA Training career.
Regulation.
PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)

1. Assessment of Personal The learner demonstrates The learner recognizes his/her LO 1. Recognize PECS needed in TLE_PECS9-
Entrepreneurial Competencies an understanding one’s PECS and prepares an activity Bartending. 1200-1
and Skills (PECS) vis-à-vis a PECS. plan that aligns with that of a 1.1 Assess one’s PECS; characteristics, lifestyle,
practicing practitioner/entrepreneur skills, traits.
entrepreneur/employee: in Bartending. 1.2 Compare one’s PECS with those of an
1.1 Characteristics entrepreneur.
1.2 Lifestyle
1.3 Skills
1.4 Traits
2. Analysis of PECS in relation to an
entrepreneur

ENVIRONMENT AND MARKET (EM)

SWOT analysis The learner demonstrates The learner creates a business LO 1. Generate a business idea that TLE_EM9-1200-
1. Key concepts in environment and an understanding idea based on the analysis of relates with a career choice in Bartending. 1
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 1
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
market environment and market environment and market in 1.1 Discuss SWOT analysis.
2. Differentiation of products, in bartending Bartending. 1.2 Generate a business idea based on the swot
services, customers and their analysis.
buying habits
3. Competitions in the market

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

COMMON COMPETENCIES

LESSON 8: PREPARING AND MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS (CNC)

• Proper identification of The learner demonstrates The learner independently LO 1. Prepare and mix a range of TLE_HEBRT912CNC
classification of Alcoholic and an understanding of prepares and mixes cocktails cocktails. -IVa-j26
non-alcoholic ingredients of concepts and underlying and non-alcoholic concoctions 1.1 Determine the classification of alcoholic
cocktails principles in preparing based on industry standards. beverages according to ingredient’s use,
• Proper utilization of different and mixing cocktails and processes and characteristics.
types of cocktail mixing tools nonalcoholic concoctions. 1.2 Identify non-alcoholic beverage and
and equipment mixers uses as modifiers in accordance
• Proper use of glassware with the flavoring ingredients and
required for different types of process forms.
cocktails 1.3 Use different types of bar tools and
• Application of proper mixing equipment in preparing and mixing a
methods and procedures range of cocktails in accordance with
• Recipes of popular international manufacturer’s manual and instruction.
standard mixed drinks 1.4 Handle different types of glasses required
• Use of necessary garnish, edible for different types of cocktails in
and non-edible fruits and accordance with establishment’s
vegetables for certain cocktails standard and sanitary practices.
• Proper utilization of ice supplies 1.5 Use ice supplies according to hygiene and
in different mixing methods in sanitary practices.
preparing a range of cocktails 1.6 Apply appropriate mixing methods and
• Proper mixing of properly procedures based on international
different cocktail categories and

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 2
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
special drink concoctions standards.
• Proper use of mechanical 1.7 Prepare and use necessary garnish, edible
equipment in cocktail mixing and non-edible fruits and vegetables
• Practice of occupational health based on cocktail presentation.
and sanitary practices in mixing 1.8 Identify different categories of cocktails
cocktails according to international standards.
1.9 Mix cocktail recipes according to
international standards and customer
preferences.
1.10 Prepare specialty drink concoctions
in accordance with establishment’s
recipe and service procedures.
1.11 Mix specialty drink concoction in
accordance with establishment’s
recipe and service procedures.
1.12 Utilize appropriate product substitutes for
out-of-stock liquor ingredients based on
appropriate product standards.
1.13 Observe occupational health and sanitary
practices in mixing cocktails according to
establishment’s standard procedures.
1.14 Observe safety practices in using
mechanical equipment according to
manufacturer’s guidelines.

• Different types of non-alcoholic LO 2. Prepare and mix a variety of TLE_HEBRT912CNC-

beverage, including flavored nonalcoholic concoctions. Ia-h-27
syrups and other forms 2.1 Identify non-alcoholic beverages in
• Use of different types of edible accordance with industry’s standard
fruits and vegetables used in classification.
mixing non-alcoholic cocktails 2.2 Identify modifiers in flavored syrups and
• Recipes of popular international other forms in accordance with
standard non-alcoholic drinks ingredients used and processes.
• Proper use of types of glasses in 2.3 Determine edible fruits and vegetables
preparing and mixing a variety used in mixing non-alcoholic cocktails
of non-alcoholic drinks according to establishment’s standards.
• Proper utilization of ice supplies 2.4 Prepare edible fruits and vegetables used

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 3
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
in different mixing methods in in mixing non-alcoholic cocktails
according

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

preparing non-alcoholic drinks to establishment’s standards.
• Proper use of mechanical 2.5 Prepare ingredients, equipment, and tools
equipment in mixing a variety prior to service.
of non-alcoholic concoctions 2.6 Identify appropriate name and style of
• Occupational health and non-alcoholic drinks in accordance with
sanitary practices in mixing customer’s request.
non-alcoholic drinks 2.7 Select and mix correct ingredients in
accordance with the establishment’s
service practices.
2.8 Prepare drinks appropriately in accordance
with standard recipe and required time
frame.
2.9 Use correct glasses in preparing and
mixing a variety of non-alcoholic drinks.
2.10 Use appropriate garnish in preparing and
mixing a variety of non-alcoholic drinks.
2.11 Observe occupational health and sanitary
practices in mixing non-alcoholic drinks
according to establishment are
operating procedures.
2.12 Observe safety practices in using
mechanical equipment according to
manufacturer’s guidelines.
• Maintenance of machinery LO 3. Use, clean and maintain bar tools, TLE_HEBRT912CNC-
• Procedures in cleaning bar tools, equipment and machinery for mixing Ih-j-28
equipment and machinery cocktails and non-alcoholic concoctions.
3.1 Clean bar tools immediately after using in
accordance with the establishment safety
and sanitary procedures.
3.2 Use equipment and machinery in
accordance with manufacturer’s
specifications and hygiene/safety
requirements.

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 4
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
3.3 Maintain machinery and equipment in
accordance with maintenance schedule
and manufacturer’s specifications.
3.4 Identify and report problem on machinery
used in mixing cocktail and non-alcoholic
concoctions.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

LESSON 9: PROVIDING BASIC WINE SERVICE (BWS)

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 5
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

• Structure, history, health benefit The learner demonstrates The learner independently LO 1. Explain different types of wines to TLE_HEBRT9-
and trends related to wines an understanding of provides basic wine service customer. 12BWS-Iia-c29
• Characteristics of wines concepts and underlying based on industry standards. 1.1 Present wine list to customer in accordance
• Different wine types and their principles in providing with the enterprise’s established service
styles basic wine service. procedures.
• Impact of the wine production 1.2 Explain proper wine types, styles, origin
techniques on the style and taste and/ or regions, viticulture (growing of
of wine wine) and signification (wine production)
• Key structural components of to guest.
wine: - Alcohol 1.3 Interpret appropriate wine labels and
- Tannin terminologies properly.
- Acid
- Sugar
- Fruit flavor
• Factors affecting the style and
quality of wine
• Label terminologies 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
methods/techniques - White
wine processes
- Red wine processes - Rose
wine
- Sparkling wines
- Fortified wines
- Aromatized wine
• Wine terminologies

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 6
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

• Guidelines for successful wine LO 2. Recommend appropriate wine and TLE_HEBRT9-

and food matching food combinations to customers. 12BWS-Iic-e30
• Commonly known food and 2.1 Recommend compatible wine and food
wine marriages combinations based on customer’s
• Interaction of primary flavors of preferences.
food and wine 2.2 Recommend appropriate wine for special
• Wines for seasons and social occasions based on customer’s needs.
occasions 2.3 Recommend special/featured wines of the
• Wine pairing and selling month in accordance with enterprise’s
techniques policy.

• Use of appropriate wine service LO 3. Prepare wine, glasses and TLE_HEBRT912BWS-

accessories accessories for service. Iif-j-31
• Appropriate glassware for types 3.1 Prepare necessary order slip according to
of wine establishment’s procedures.
• Proper handling of wine 3.2 Take out wine carefully from the
• Presentation of wine to cellar/storage.
customer 3.3 Present wine to the customer according
to established industry wine service
procedures.
3.4 Set up appropriate glassware according to
established industry service and hygienic
practices.
3.5 Prepare appropriate wine service
accessories.

• Application of proper LO 4. Open and serve wine. TLE_HEBRT912BWS-

procedures in presentation and 4.1 Offer opening of wine to customer. IIIa-h32
opening wine 4.2 Open wine bottle according to industry
• Utilization the proper wine standard procedures.
service procedure to guest and 4.3 Pour small amount of wine into the glass
pouring style for guest’s tasting and approval.
• Specialized wine sensory 4.4 Perform sensory evaluation of wine.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 7
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
evaluation techniques 4.5 Replace faulty wine with new one if the
• Application of multiple wine guest disapproves its taste.
service sequence and 4.6 Serve wine to the guest according to
procedures, when necessary established industry service procedures.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

4.7 Apply multiple wine service sequence
according to established industry
service procedures.
4.8 Refill customer’s glass when necessary.
4.9 Inquire additional wine order politely
from the host.
4.10 Clear used and empty glasses according
to sanitary and safety procedures.

• Wines’ quality, analysis and LO 5. Check wine for faults. TLE_HEBRT912BWS-

diagnosis of wine faults and 5.1 Inspect cork for any faults. IIIhj33
impairments 5.2 Examine wine for clarity and limpidity.
• Wine sensory evaluation 5.3 Smell wine for any possible fault.
techniques 5.4 Taste small amount of wine to identify
other faults.
5.5 Recognize basic faults of the wine.
5.6 Report basic faults of the wine.

ELECTIVE COMPETENCIES (Student may choose one)

LESSON 10: PREPARING ESPRESSO

• Types of coffee ground The learner demonstrates The learner independently LO 1. Set up and prepare machine and TLE_HEBRT912PE-
• Parts of the espresso machine an understanding of prepares espresso based equipment. IVa-e34
• Calibrating grinder concepts and underlying on industry standards. 1.1 Pre-heat cups in accordance with
• Uses of rags principles in preparing enterprise’s standards.
- portafilter espresso. 1.2 Wipe portafilter clean and dry before
- steam wand dosing.
- drip tray 1.3 Check ground coffee for the shot of
- cups espresso.

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 8
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
• Amount of ground coffee for 1.4 Clean and dry drip tray.
type of shot of espresso 1.5 Prepare and use rags properly.

• Dosing procedures LO 2. Dose and tamp coffee. TLE_HEBRT912PE-

• Tamping procedures 2.1 Dose the appropriate amount of ground Ivf-h-35
coffee in the portafilter.
2.2 Apply appropriate amount of pressure to
tamp the ground beans.

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD STANDARD
2.3 Tamp ground coffee evenly.
2.4 Clean portafilter sides and spouts before
inserting to the brew head.
2.5 Minimize spillage and wastage of ground
beans during dosing and grinding.

• Extracting a perfect shot of LO 3. Extract espresso. TLE_HEBRT912PE-

espresso 3.1 Flush group head before inserting the Ivh-j-36
• Elements of good espresso portafilter.
• Evaluating/tasting espresso 3.2 Insert portafilter and brew coffee
immediately.
3.3 Check volume of espresso.
3.4 Monitor extraction time of shot.
3.5 Inspect crema of espresso.
3.6 Serve espresso immediately.

LESSON 11: TEXTURING MILK (TXM)

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 9
of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

• Types and chemistry of milk The learner The learner independently LO 1. Prepare milk and equipment. TLE_HEBRT912TXM-
• Appropriate temperature in demonstrates an textures milk based on 1.1 Chill milk in accordance with appropriate IVa-c34
chilling milks understanding of industry standards. temperature.
• Different kinds of milk concepts and underlying 1.2 Measure adequate amount of milk
measurement according to the principles in texturing according to the kind of drink to be
kind of drink to be prepared milk. prepared.
• Different sizes of steaming 1.3 Select correct (size of) steaming pitcher
pitchers according to the kind of drink to be
• Proper use of steam wand prepared.
1.4 Flush steam wand to remove condensed
water.
1.5 Wipe steam wand before steaming.
1.6 Keep rags for the steam wand clean and
moist.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

• Foaming milk procedures LO 2. Foam the milk. TLE_HEBRT912TXM-

• Principles in foaming and 2.1 Position steam wand at the right depth of Ivc-e35
steaming milk the milk.
• Correct volume of foam milk 2.2 Apply full steam when introducing air into
the milk.
2.3 Evaluate the sound of air being drawn into
the milk through the hissing sound.
2.4 Stretch milk according to the desired
volume of foam.
2.5 Convert milk into micro foam.

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
10 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

• Steaming milk procedures LO 3. Steam the milk. TLE_HEBRT912TXM-

• Texturing milk procedures 3.1 Angle steam wand appropriately to create Ivf-j-36
• Ideal temperature of steam milk a whirlpool effect.
3.2 Spin milk to achieve the desired
consistency.
3.3 Steam milk at the ideal temperature for
immediate consumption.
3.4 Shut off steam wand some 5 degrees
before the desired temperature.
3.5 Flush steam wand and wipe after
steaming.
3.6 Remove big bubbles by swirling and
knocking the pitcher on the counter.

LESSON 12: PREPARING AND SERVING COFFEE BEVERAGES (SCB)

• Taking coffee order The learner demonstrates The learner independently LO 1. Take orders of guests. TLE_HEBRT9-
• Selection of coffee beverages an understanding of prepares and serves coffee 1.1 Take and verify orders with guests or 12SCB-IVa-c34
• Varieties of coffee concepts and underlying beverages based on industry dining service crew.
• Coffee bean information principles in preparing standards. 1.2 Offer recommendations to the guest on
• Coffee service and serving coffee selection of coffee beverages.
beverages. 1.3 Provide general information about the
coffee beans to guests.
1.4 Complete mise-en-place for coffee service
according to establishment’s standards
and procedures.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
11 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

• Standard recipes of hot and cold LO 2. Prepare espresso-based TLE_HEBRT912SCB-

espresso-based beverages beverages. Ivc-h35
• Hot and cold espresso beverages 2.1 Prepare hot and cold espresso-based
- Hot beverages according to standard recipes
 Espresso of the establishment.
 Americano 2.2 Serve or use good/perfect shots of
 Cappuccino espresso in the beverages.
 Café Latte 2.3 Select appropriate cups/glasses and
 Café Mocha - Cold accessories according to the
beverage ordered.
 Mocha Frappe
2.4 Serve espresso beverages immediately.
 Ice Café Latte
 Ice Café Mocha
• Pulling a good shot of espresso
• Accessories/glasses used in
serving espresso beverages
• Serving espresso beverages

• Different brewing methods LO 3. Prepare and serve brewed coffee. TLE_HEBRT912SCB-

- French Press/Plunger 3.1 Prepare brewed coffee according to the Ivh-j-36
- Syphon brewing method desired by the guest.
- Pour over 3.2 Brew coffee according to ideal brewing
• Essentials of good brewing time of the method.
• Brewing coffee using different 3.3 Weigh or measure coffee beans according
coffee makers to brewing method.
• Proper way of serving brewed 3.4 Serve brewed coffee immediately.
coffee

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
12 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

RESOURCES

METHODOLOGIES ASSESSMENT METHOD

TOOLS EQUIPMENT SUPPLIES

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
13 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
 
BAR TOOLS  Steaming pitcher(3 sizes) ALCOHOLIC BEVERAGES • Lecture  Written Examination
• Heavy-based glass jigger  Thermometer • Scotch (blended)whisky – • Demonstration  Interview/Oral Questioning
• Double-edged stainless  Ice bin standard brands • Self-paced learning /Modular  Performance Test
jigger Speed rail / rack (Speed - premium brands Instruction Individual/Group Report

• Three-in-one stainless Wheel) - super Premium (optional) • Group Discussion Direct Observation (Hands-

cocktail shaker Electric blender • Single malt whisky- any brand • Video presentation onActivity)

• Boston shaker w/ mixing Electric mixer • Pure malt whisky- any brand • Problem Solving/ Case Study
glass 
Under bar refrigerator • Bourbon whiskey- standard • Practical application
• Fruit juicer / Squeezer (optional) brand • Reporting
• Bar spoon with relish fork  Multi-layered refrigerator - premium brand • On-the-job training
at other end  • Industry Immersion
Wine chiller (optional) • Tennessy whiskey- standard
• Hawthorn strainer  Coffee maker /percolator brand • E-Learning
• Waiter’s friend cork screw  Electric glass brushes • Canadian whisky – standard
• Wing type or different  Draft beer dispenser brand
type of cork screw (mock) - premium brand
• Speed pourer  Mechanical glass washer • Irish whiskey- any brand
• Bottle and can opener (optional) • Spanish brandy- any standard
• Canulator / Canulating  Spill mat brand
knife  Rectangular or round • Brandy – any premium brand
• Ice bucket (small) table, with chairs • Cognac VS / 3 star- any brand
• Ice scooper  Rectangular table for • Cognac VSOP- any brand –
• Ice tong demonstration Mock bar • Cognac XO (optional)- any
• Chopping board  2 – Group brand
• Paring knife  (semiautomatic • Armagnac- any brand
• Muddler commercial type • Local brandy – any brand
• Juice jugs (Color coded) espresso machine or
• 2 different country brand
– ‘Store and Pour’ Single or 1-group semi-
brandy(optional)
automatic commercial
• Garnish dispenser (7 • Gold Rum (5 yrs)- local brand
type espresso
compartments)
machine
• Cocktail / Bar tray • White rum- local brand
Doser grinder
• Wine bucket (with stand)  • Imported rum ( gold)- 2
(commercial type)
• Wine basket different brands of
• Wine stopper/resealer  French press
• dark rum(e.g. myers)
• Glass-rimmer  Syphon • 151 proof rum – any brand
Pourover/V60 Hand drip
• Measuring cup  • Flavored rum- 3 variance (1
Moka pot/stove top
• Decanter  bot.each)
espresso maker
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
14 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
• Vodka – Local brand –

RESOURCES

METHODOLOGIES ASSESSMENT METHOD

TOOLS EQUIPMENT SUPPLIES

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
15 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
• ½, & ¼, liter carafe  Automatic drip coffee  imported brands(from 3
• 4 oz. carafe maker  different countries)
• Funnel  Table top stove; camping  flavored Vodka -3 variance –
• Water pitcher (stainless) stove Knock Tequila white / silver
 Tequila Gold Gin-
• Bar caddy / Organizer  box
Hand stopwatches  local brand
• Coffee / Tea pot 
 imported brands (2 brands)
• Paper filter
• Blind filter  Local lambanog brand
• Round bar trays  Local basi brand
• Milk carafe  Triple sec
Blue curacao

Cointreau
GLASSES 
Grand Marnier
• Old fashioned glass/ rock  Crème de Cacao –brown and
glass (6-8oz.)
white
• Hi-ball glass (8 –10 oz.)  Crème de Menthe – green and
• Collins glass (10 –12 oz.) white
• Zombie glass (12 –14  Crème de Banane
oz.)  Crème de Cassis
• Brandy glass 12oz.& 16  Kalhua
oz.
 Tia Maria (optional)
• Martini or Cocktail glass
 Gallano
• Margarita glass
• Champagne saucer glass  Amaretto
Bailey’s Irish Cream
• Champagne tulip glass 
Malibu Rum
• Champagne flute glass 
Tequila Rose
• Cordial / Pony glass  Cherry Heering
• Poco grande glass  Apricot brandy
• Breeze, squall &  Peach Schnapps (or any
hurricane glass  variance)
• Sherry / Port wine glass Strawberry flavored liqueur
• Sour glass  Campari bitter
• Shot glass (1 and 2 oz.)  Angostura bitter
• Footed beer glass (12
 Dry Vermouth
oz.)
• Flair pilsner glass (12 oz.)  Sweet Vermouth
Dry Sherry
• Beer mugs (12 oz.) 
Sweet / Cream Sherry
• White & red wine glass 
Port Wine
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
16 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)



RESOURCES

METHODOLOGIES ASSESSMENT METHOD

TOOLS EQUIPMENT SUPPLIES

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
17 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
• All purpose wine glass • Champagne- standard brand
• Footed rock glass • Sparkling wine –any brand
• Footed Hi-ball glass • Rose Wine
• Water goblet • Red White- Bordeaux,
• Irish coffee Burgundy, Australian, Italian,
glass(different shapes) • Californian, Chilean Red Wine 
• Different fancy glasses White wine- Bordeaux,
• Coffee cups and saucers Burgundy, Australian, Italian,
• Teaspoon • Californian, Chilean White Wine
• Coffee mugs • Local beer – light, strong, and
dark beer
• Stout / Ale (beer )
• Draft beer (optional)

NON-ALCOHOLIC
• Grenadine
• Simple / Sugar Syrup
• at least four different flavored
syrups
• Tonic water
• Soda water
• Ginger ale
• Ginger beer
• Cola (coke)
• 7-up / Sprite
• Juices – orange, lime,
calamansi/lemon, pineapple,
• mango, guyabano juice (in
small can size)
• cranberry, apple and tomato
juice
• Evaporated milk
• Fresh milk
• Coffee, Tea
• Coffee beans (fresh roasted
whole)
• Whipped cream
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
18 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
• Coconut cream

RESOURCES

METHODOLOGIES ASSESSMENT METHOD

TOOLS EQUIPMENT SUPPLIES

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
19 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

CONDIMENTS:
• Salt and pepper
• Hot sauce
• Worcestershire Sauce
• Nutmeg
• Fresh orange, lime, lemon, &
apple
• Fresh pineapple with crown
• Fresh green & ripe mango
• Fresh banana, strawberry &
other fruits in season
• Fresh mint leaves
• Fresh celery stalk
• Green olives
• Red cherries
• Cocktail onions
• Ice cubes/Crushed ice

CLEANING MATERIALS
• Rugs
• Liquid detergents
• Mop with head
• Hand towels
• Waste dump
• Broom
• Scrubbing pad
• Sponge
• Duster

LEARNING MATERIALS
• Overhead projector with screen
• LCD projector
• Lap top / Desk top PC
• White board with eraser
• Whiteboard marker
• Easel stand
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
20 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
• Manila paper
RESOURCES

METHODOLOGIES ASSESSMENT METHOD

TOOLS EQUIPMENT SUPPLIES

 Pen and pencil

 Masking tapes

 Transparencies

 Course design / Schedule

 Hand out materials / Course

manual /work
 book

 Books on bartending

 Books on cocktail mixing

 Trade magazines

 Books about tourism

 Related reading materials

 Videos / VCD’s

 Comprehensive drink list /

Menu
 Comprehensive wine list

 Product literature

 Empty bottles

 Flairing bottles

 4ft. x 16ft Rubber matting

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
21 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)

GLOSSARY

1. Aperitif - any drink taken before meals to improve one’s appetite

2. After dinner drink (cocktail) - mixed drinks that are basically sweet and/or creamy in taste and are usually served after a meal
3. Brewing - a stage in making beer in which wort is boiled with hops
4. Busboy - refers to the dining room helper and runner, title given to a Food and Beverage Service Attendant; National Certificate I
5. Bus Out - taking of out soiled plates/dishes from the dining area to dishwashing area
6. Captain food and beverage - refers to the supervisor of The Food and Beverage Service Attendant, also refers to food and Beverage Service Attendant,
service attendant National Certificate Level I.
7. Cocktail - a well-mixed drink made up of base liquor, a modifying ingredient as a modifier and special flavoring of coloring agents. It is usually an aperitif
taken at leisure before a meal to whet the appetite.
8. Commis - refers to the category according to the extent of difficulty and complexity of skills and knowledge required for the job.
9. Communication - the transfer of ideas through verbal and non-verbal communication
10. Cordial/ liqueur - spirits that are sweetened and flavor with natural flavors
11. Dish Out - taking of food from the kitchen to the dining area
12. Distillation - a process involving continuous evaporation and condensation of liquid wherein higher alcohol content could be obtained
13. Fermentation - an action of yeast upon a sugar in solution, which breaks down the sugar into carbon dioxide and alcohol
14. Flambe - flame with spirit or liqueur
15. Food and beverage service - refers to the worker assigned in the service of food and beverage to the guests; also known as waiter.
attendant
16. Garnish - an ingredient which decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnishes.
17. Highball drink - a tall drink consisting of a shot of specified spirit with mixers such as sodas, water, etc. served with cube ice in a highball glass
18. Level / Class - refers to the category according to the extent of difficulty and complexity of skills and knowledge required of a job.
19. Long or tall drink - a mixed drink served in tall glasses
20. Menu - a list in specific order of the dishes to be served at a given meal
21. Mise en Place - French term for having all ingredients prepared and ready to use before service
22. Pre-dinner - short mixed drinks that are basically dry in taste and are usually served before a meal to wet the appetite
23. Spirits - drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substance with sugar or starch
24. Silverware - tableware made of solid silver, silver gilt or silver metal. Silver plate – plate made from single strip of plated metal
25. Table napkin - an individual piece of linen which is used to protect the clothing or wipe the mouth during a meal Other Terms Used:
26. Captain waiter - Chef de Etage
27. Chef - a person who prepares food as an occupation in restaurant, private house, hotel
28. Dining room attendant - Commis de Rang (busboy)
29. Director of service - Chef de Service

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
22 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
30. Head waiter - Chef de Salle
31. Waiter - Chef de Rang/Demi Chef de Rang
32. Wine steward - Chef de Vin/Chef Sommelier

CODE BOOK LEGEND Sample: TLE_HEBRT9-12DUI-Ia-1

LEGEND DOMAIN / COMPONENT CODE

Developing and Updating Industry Knowledge DUI

Learning Area and Technology and Livelihood
Strand/ Subject or Observing
Education_Home Workplace Hygiene Procedures
Economics OWH
First Entry Performing
Specialization Bartending NC II Computer Operations PCO
Performing Workplace and Safety Practices PWS
Grade Level 9/10/11/12
Providing Effective Customer Service PEC
Uppercase Domain/ Content/ Developing and Updating Industry
Letter/s Component/ Topic Cleaning Bar Areas
Knowledge CBA
Operating the Bar OTB
Preparing and Mixing Cocktails and Non-Alcoholic Concoctions CNC
Roman Numeral Providing Basic Wine Service BWS
*Zero if no specific Quarter First Quarter
Preparing Espresso PES
Quarter
Texturing Milk TXM
Lower case
letter/s Preparing and Serving Coffee Beverages SCB
*Put an en-dash (-)
Week Week one
in between letters
to indicate more
than a specific week

Arabic Number Competency Seek information on the industry

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
23 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – BARTENDING NC II
(320 hours)
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.

Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.

Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.

K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page
24 of 28
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD
TRACK HOME ECONOMICS – BARTENDING NC II
(320 hours)
* Please note that these subjects have pre-requisites mentioned in the CG.
+ CG updated based on new Training Regulations of TESDA. **This is just a sample . Schools make their own curriculum maps considering the
Other specializations with no pre-requisites may be taken up during these semesters. specializations to be offered. Subjects may be taken up at any point during Grades 9 -12.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week.
Page 32 of 33

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD
TRACK HOME ECONOMICS – BARTENDING NC II
(320 hours)

Reference:

Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Bartending NC II. Taguig City, Philippines: TESDA, 2013.
K to 12 Home Economics – Bartending (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week.
Page 33 of 33