PORTFOLIO IN

TRAINERS
METHODOLOGY
(TM) LEVEL 1
(Trainer/ Assessor)

Developed by:
Ma. Luz L. Dieron

Trainer:
Jan Nikolai Gongora

Philippine Academy for Technical

and Vocational Skills Inc.
 MA.LUZ L.DIERON RN RM MAN
Blk. 36 Lot 31 and 32
Sunflower Homes, San Roque
Angono, Rizal
09507388312

bl

OBJECTIVE:

To work in highly motivated institution where they value personal

growth and advancement and to hold a challenging position where I could
excel my knowledge and skills.

EMPLOYMENT RECORD

Unciano Medical Center (Staff Nurse) July- November 2005

Operating Room & Delivery Room

Unciano Colleges Inc. November 2005 - March 2006

V- Mapa Guadalcanal St. Sta. Mesa Manila
And Antipolo City Campus

(Clinical Instructor/
Lecturer) Bachelor of
Science in Nursing Related
Learning Experience
Operating Room & Delivery
Room

Far Eastern University

(Nicanor Reyes St. Manila) June 2006 - March 2010

(Clinical Instructor/ Lecturer)

Bachelor of Science in Nursing (AHSE PROGRAM)

Subject Taught:
Health
Education/Bioethics/
CHN/ Community Health
Nursing
Unciano Colleges Inc. Antipolo City
Circumferential Road, Antipolo City June 2010 – November 2014

Lecturer/Clinical Instructor
Subject taught
(Community Health Nursing)
Fundamentals in Nursing/HA (Health
Assessment) NCM 101/NCM 102/
(Maternal and Child Health Nursing)
CHN (Community Health Nursing)
Fundamentals in Nursing/HA (Health
Assessment) Nursing Research
Mid 100 /Mid 102 Lectures
COPAR (Community Organizing Participatory
Action Research
Clinical Practicum Delivery Room (Midwifery)

Clinical Area:
Rizal Provincial Hospital System Antipolo
Related Learning Experience NCM
105 (Operating Room and Delivery
Room)

Rizal Provincial Hospital System Angono

Related Learning Experience
OB Gyne Ward

Unciano Colleges Inc

Circumferential Road Antipolo City
Principal February 2011-November 2014
School of Midwifery

EDUCATIONAL ATTAINMENT

NC II Barista TVET TESDA

NC II Cookery TVET TESDA

Master of Arts in Nursing Major in Nursing Service Administration:

University Of La Salette
Graduate School Santiago Isabela
July 20, 2008

College: Alternative in Health Science Education (2001- 2003)

Unciano Colleges Inc.
V- Mapa Guadalcanal St. Sta Mesa Manila
Bachelor of Science in Nursing (2001- 2005)
UNCIANO COLLEGES, INC.
V- Mapa Guadalcanal St. Sta Mesa Manila
 Secondary: P.D MONFORT COLLEGE (1999)
P.D Monfort South Dumangas
Iloilo
(With Honor’s Received)

Elementary: TAMBOILAN ELEMENTARY SCHOOL (1996)

Tamboilan Dumangas Iloilo
(With Honor’s Received)

LICENSURES

Nursing Licensure Exam Board Passer - June 2005

Midwifery Licensure Exam Board Passer- November 2009

AWARDS RECEIVED

Teaching Excellence Awardees’ (2008) Far Eastern University, Manila

PERSONAL INFORMATION

Date of Birth: October 9, 1982

Place of Birth: Tamboilan Dumangas Iloilo
Height: 5’1
Weight: 139 lbs
Civil Status: Married
Religion: RC
Sex: Female
Citizenship: Filipino
Language / Dialects: Hiligaynon Tagalog,
English
Father’s Name: Pedro A. Llano
(Deceased)
Mother’s Name: Iluminada T. Llano
(Deceased

I do hereby declare that all the information given above is true to the best of my
knowledge and belief.

--------------------------------------
Ma. Luz L. Dieron
ATTACHED NC CERTIFICATES
ATTACHED TM ACHIEVEMENT
CERTIFICATES
TRAINERS METHODOLOGY (TM)
LEVEL 1 (Trainer/Assessor)

Sector : TOURISM SECTOR

(HOTEL AND RESTAURANT)
BARISTA NC II

Qualification Title: (Barista NC II )

Unit of Competency: (PREPARE AND SERVE COFFEE BEVERAGES)

Module Title: (PREPARING AND SERVING COFFEE BEVERAGES)

Developed by: ( Ma Luz L. Dieron)

(Philippine Academy for Tchnical and Vocational Skills Inc.)

4th flr. Maria Compound bldg. Brgy. San Roque, Marikina

(August 4, 2018)
 TABLE OF CONTENTS
DESCRIPTION Page No.
Module 1 PLAN TRAINING SESSION
TNA- Data gathering Instruments
 4.1-Self- assessment Checklist
 4.2-Evidences/ Proof of Current Competencies
 4.3- Summary of Current Competencies
 4.4- Training Needs
Pre- Test
Pre-Test Answer key
Session Plan
Modules of Instruction
Competency Based Learning Material
 Learning Guide Experiences
 Information Sheet
 Self Check
 Model answer/ answer key
 Task sheet
 Job Sheet
 Operation Sheet
Institutional Assessment Instruments
 Evidence Plan
 Specific instructions to the candidate
 Demonstration/ Performance Test
 Questioning tool (with Suggested/Model Answers)
 Table of specifications
 Written Test
Training Activity Matrix
Progress Chart
Training Delivery Evaluation sheet
Module 2 MAINTAIN TRAINING FACILITIES
Shop layout
Equipment Record with Code and Drawing
Operational Schedule
Housekeeping Schedule
Housekeeping Inspection Checklist
Equipment Maintenance Schedule
Equipment Maintenance Inspection Checklist
Waste Segregation Plan
Waste Segregation list
Tag Out Index Card
Inspection Report
Breakdown Repair Report
Salvage Report
Requisition and Purchase Request
Module 3 SUPERVISED WORK-BASED TRAINING
Training Plan
Trainee’s Record Book
Trainees’ Progress Chart
OJT Evaluation Form and Trainee Rating Sheet
Memorandum of Agreement
Module 4 FACILITIATE TRAINING SESSION
Hard Copy of Presentation Material
Self Assessment Guide
Attendance Sheet
Institutional Assessment Instruments
 Pre-tests
 Specific instructions to the candidate
 Rating sheet for demonstration
 Rating sheet for interview questions
 Training Evaluation Sheet
Module 5 CONDUCT COMPETENCY ASSESSMENT
Self Assessment Guide
Attendance Sheet
Admission Slip
Assessment Instruments
 Written Tests
 Specific instructions to the candidate
 Rating sheet for demonstration
 Rating sheet for interview questions
Competency Assessment Result Summary (CARS)
 Module 1
Plan
Training
Session
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the characteristics described below. Encircle the letter of your
choice that best describes you as a learner. Blank spaces are provided for some data that need your response.
Characteristics of learners

Language, literacy and Average grade in: Average grade in:

numeracy (LL&N) English Math
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c.
C 85 to 89 c. 85 to 89
C
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and language Ethnicity/culture:

background a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
gg. Others( please specify) Ilonggo

Education & general Highest Educational Attainment:

knowledge a. High School Level
b. High School Graduate
 Characteristics of learners
c. College Level
d. College Graduate
e. with units in Master’s degree
f.f Masteral Graduate

Sex a. Male
b Female
b.
Age Your age: 36
Physical ability 1. Disabilities(if any) none
2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
c. Heart disease
c
d. Anemia
.
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Certificates
Previous experience with the
topic Number of years as a (qualification ) literate ______

List down trainings related to (qualification)

Previous learning experience
___________________________
___________________________
___________________________
 Characteristics of learners
National Certificates acquired and NC level
Training Level completed
Barista NC II

Other courses related to (qualification)

Special courses
_________________________
Learning styles a. Visual - The visual learner takes mental pictures of information given, so in
order for this kind of learner to retain information, oral or written,
presentations of new information must contain diagrams and drawings,
preferably in color. The visual learner can't concentrate with a lot of activity
around him and will focus better and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in the classroom, who have problems
sitting still and who often bounce their legs while tapping their fingers on the
desks. They are often referred to as hyperactive students with concentration
issues.
c. Auditory- a learner who has the ability to remember speeches and lectures in
detail but has a hard time with written text. Having to read long texts is
pointless and will not be retained by the auditory learner unless it is read
aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are linked to existing theories and
concepts.
g. Pragmatist - Learns most from learning activities that are directly relevant to
their situation.
 Characteristics of learners

Other needs a. Financially challenged

b. Working student
c. Solo parent
d. Others(please specify) ___________________________

________________
Ma. Luz L. Dieron
 Characteristics of Learners
Language,
Work/
Literacy Cultural and Education & Previous Training
Physical experience Special Learnin Other
Name of Trainee and language general Sex Age Learning Level
condition related to Courses g Style Needs
Numeracy background knowledge experience Completed
competencies
(LL&N)
Barros, Rosa G. C C Tagalog B F 19 NONE NONE NONE NONE NONE B NONE
Boquina Myra I. C C Tagalog D M 23 NONE NONE NONE NONE NONE B NONE
Bores Camile N. D D Bisaya B F 23 NONE NONE NONE NONE NONE A NONE
Cabal, VenusM. C C Tagalog D F 24 NONE NONE NONE NONE NONE C NONE
Caseria Ron D. D D Ilokano B F 18 NONE NONE NONE NONE NONE A NONE
Dorado,Vissi A. C C Tagalog B F 25 NONE NONE NONE NONE NONE C NONE
Intong,Fe L. C C Bisaya D F 22 NONE NONE NONE NONE NONE A NONE
Llano, Ramie T. C C Bisaya D M 21 NONE NONE NONE NONE NONE A NONE
Reyes Jem G. D D Tagalog B F 23 NONE NONE NONE NONE NONE C NONE
Setenta Jane L. D D Tagalog B F 22 NONE NONE NONE NONE NONE B NONE

Prepared by: (_________________________________________)

Ma. Luz L. Dieron
 SELF-ASSESSMENT CHECKLIST
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
Participate in workplace communication
Obtain and convey workplace information 
Participate in workplace meetings and discussions 
Complete relevant work related documents 
WORK IN TEAM ENVIRONMENT
Describe team role and scope 
Identify own role and responsibility within team 
Work as a team member 
Integrate personal objectives with organizational goals 
Set and meet work priorities 
Maintain professional growth and development 
Identify hazards and risks 
Evaluate hazards and risks 
Control hazards and risks 
Maintain OHS awareness 

COMMON COMPETENCIES
CAN I…? YES NO
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Seek information on the industry 

Update industry knowledge 
OBSERVE WORKPLACE HYGIENE PROCEDURES
Follow hygiene procedures 
Identify and prevent hygiene risks 
PERFORM COMPUTER OPERATIONS
CAN I…?
Plan and prepare for task to be undertaken 
Input data into computer 
COMMON COMPETENCIES
CAN I…? YES NO
Access information using computer 
Produce/output data using computer system 
Maintain computer equipment and systems 
PERFORM WORKPLACE AND SAFETY PRACTICES
Follow workplace procedures for health, safety and security 
practices
Deal with emergency situations 
Maintain safe personal presentation standards 
Deliver service to customer 

PROVIDE EFFECTIVE CUSTOMER SERVICE

Greet customer 
Identify customer needs 
Handle queries through telephone, fax machine, internet and 
email
Handle complaints, evaluation and recommendations 

CORE COMPETENCIES
CAN I…? YES NO
PREPARE ESPRESSO
Set up and prepare machine and equipment 
Dose and Tamp Coffee 
Extract espresso 
TEXTURE MILK
Prepare milk and equipment 
Foam milk 
Steam milk 
PREPARE AND SERVE COFFEE BEVERAGES
Take orders of guests 
Prepare espresso based beverages 
Prepare and serve 
PERFORM BASIC MAINTENANCE OF MACHINE EQUIPMENT
Maintain espresso machine 
Clean doser grinder 
Care of small brewing devices 
PERFORM BASIC MAINTENANCE OF MACHINES AND EQUIPMENT
Maintain espresso machine 
Clean doser grinder 
Care of small brewing devices 
PERFORM BASIC CASHIERING AND GENERAL CONTROL PROCEDURES
CAN I….?
Operate Electronic Cash register (ECR) or Point of sales system 
(POS)
Receive payments 
Handle Change Funds and Petty Cash 
Maintain par stock of items 
 Evidence of Current Competencies acquired related to
Job/Occupation

Current competencies Proof/Evidence Means of validating

BASIC COMPETENCIES

Participate in workplace  Certificate of  Authenticated and

communication attendance with dry seal of
Training Institution
 Registrar’s
Validation
 Certificate of
Work in team completion  Authenticated and
environment
with dry seal of
Training Institution
 Registrar’s
Validation
 Certificate of
Practice career completion  Authenticated and
professionalism with dry seal of
Training Institution
Registrar’s
Validation

Practice occupational  Authenticated and

health and safety  Certificate of with dry seal of
procedures attendance Training Institution
 Registrar’s
Validation
Current
Proof/Evidence Means of validating
competencies
COMMON COMPETENCIES

Develop and update  Certificate of  Authenticated and

industry knowledge attendance with dry seal of
Training Institution
 Registrar’s
Validation
 Authenticated and
Observe workplace  Certificate of with dry seal of
hygiene procedures completion Training Institution
 Registrar’s
Validation
 Authenticated and
Perform computer  Certificate of with dry seal of
operations completion Training Institution
 Registrar’s
Validation
  Certificate of  Authenticated and
Perform completion with dry seal of
workplace and Training Institution
safety practices Registrar’s Validation

 Certificate of  Authenticated and

Provide effective completion with dry seal of
customer service Training Institution
Registrar’s Validation

Current competencies Proof/Evidence Means of validating

CORE COMPETENCIES

Prepare espresso  Certificate of  Authenticated and

completion with dry seal of
Training Institution
 Registrar’s
Validation
 Authenticated and
Texture milk  Certificate of with dry seal of
completion Training Institution
 Registrar’s
Validation

Prepare and serve coffee

beverages

Perform Basic  Authenticated and

Maintenance on with dry seal of
 Certificate of
Machines and Training Institution
completion
Equipment  Registrar’s
Validation
Perform Basic  Authenticated and
Cashiering and General with dry seal of
 Certificate of
Control Procedures Training Institution
completion
 Registrar’s
Validation
 Summary of Current Competencies versus
Required Competencies
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
Participate in workplace communication
Obtain and convey workplace Obtaining and
information conveying workplace
information
Complete relevant work Completing relevant
related documents work related
documents
Participate in workplace Participating in
meeting and discussion workplace meeting
and discussion
Work in a team environment Working in a team
environment
Describe and identify team Describing and
role and responsibility in a identifying team role
team and responsibility in
a team
Identify own role and Identifying own role
responsibility within team and responsibility
within a team
Work as a team member Working as a team
member
Practice career
professionalism
Integrate personal objectives Integrating personal
with organizational goals objectives with
organizational goals
Set and meet work priorities Setting and meeting
work priorities
Maintain professional growth Maintaining
and development professional growth
and development
Practice occupational health
and safety
Evaluate hazard and risks Evaluating hazard
and risk
Maintain occupational health Maintaining
and safety awareness occupational health
and safety
 awareness
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
COMMON COMPETENCIES
Develop and update industry knowledge
Seek information on the Seeking information
industry on the industry
Update continuously relevant Updating
industry knowledge continuously
relevant knowledge
Observe workplace hygiene procedures
Follow hygiene procedures Following hygiene
procedures
Identify and prevent hygiene Identifying and
risk preventing hygiene
risk
Perform computer
operations
Plan and prepare task to be Planning and
undertaken preparing task to be
undertaken
Input data into a computer Inputting data into a
computer
Assess information using Assess information
computer using computer

Produce/ output data using Producing / output

computer system data using computer
system
Maintain computer system Maintaining
computer system
Perform workplace and
safety practices
Practice workplace Practicing workplace
procedures for health, safety procedures for
and security practices health, safety and
security practices
Deal with emergency Dealing with
situations emergency situations

Maintain safe personal Maintaining safe

presentation standards personal standards
Provide effective customer
service
Greet customers Greeting customers
Identify customer needs Identifying customer
needs
Deliver service to customer Delivering service to
customer
Handle queries through Handling queries
telephone, fax machine, through telephone,
internet and email fax machine,
internet and email
Handle complaints, evaluation Handling
and recommendations complaints,
evaluation and
recommendations

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
CORE COMPETENCIES
1. Prepare espresso
1.Set up and prepare machine 1.Setting up and
and equipment preparing machine
and equipment
2.Dose and Tamp Coffee 2.Dosing and
Tamping Coffee
3.Extract espresso 3.Extracting
espresso

2. Texture milk
Prepare milk and equipment Preparing milk and
equipment
Foam milk Foaming milk
Steam milk Steaming milk
3.Prepare and serve coffee
beverages
Take orders of guests Taking orders of guest
Prepare espresso-based Preparing espresso-
beverages based beverages
Prepare and serve brewed Preparing and serving
coffee brewed coffee
4.Perform basic
maintenance of machine
equipment
Maintain espresso machine Maintaining
espresso machine
Clean doser grinder Cleaning doser
grinder
Care of small brewing devices Caring of small
brewing devices
5.Perform basic cashiering
and general control
procedures
Operate Electronic Cash Operating Electronic
register (ECR) or Point of sales Cash Register (ECR)
system (POS) or Point of sales
system (POS)
Receive payments Receiving payments
Handle Change Funds and Handling Change
Petty Cash Funds and Petty
Cash
Maintain par stock of items Maintaining par
stock of items
 Training Needs

Training Needs Module Title/Module of

(Learning Outcomes) Instruction

LO1. Take orders of guest

Prepare and serve coffee

LO2. Prepare espresso- based beverages beverages

LO3. Prepare and serve brewed coffee

 PRE-TEST

1. A skill professional that is an expert in preparing and serving coffee

based concoctions like latte cappuccino etc.
A. Crew
B. Barista
C. Chef
D. Bartender
2. The following are the different kinds of coffee beans except
A. Liberica
B. Arabica
C. Excelsa
D. Organica
3. What are the factor that affect or contributes in planting coffee
A. soil composition, high yield, low altitude
B. Climate, soil composition, fertilizer
C. fertilizer, cultivation, soil composition
D. weather, climate, high yield
4. A chemical process by which carbohydrates and fats are turned
into carbon
A. Hot air
B. Roasting coffee
C. Over extraction
D. Roasting degree
5. The following examples are the type of selling techniques except
A. Cross selling
B. Suggest selling
C. Upselling
D. Reselling
6. It is a type of espresso which is an Italian word for shortened espresso
coffee drink, extracted using less water, yielding stronger taste
A. Corretto
B. Restretto
C. Dupio
D. Lungo
7. An espresso with a dollop of milk foam macchiato means “marked” in
Italian
A. Flavored cappuccino
 B. Espresso macchiato
C. Espresso con panna
D. Dollop
8. A cappuccino with syrup added maybe added to the espresso and or
steamed to the milk
A. Hot brewed coffee
B. Espresso macchiato
C. Flavored cappuccino
D. Espresso con panna
9. In some countries, it is referred to as “long black” espresso made by
running about double the amount of water
A. Corretto
B. Lungo
C. Espresso
D. Americano
10. _______ consistency is milkier than cappuccino , one part
espresso with at least 5 parts steamed hot milk and only a small
amount of froth on top
A. Cafe cappuccino
B. Micro foam
C. Steam milk
D. Cafe latte
11. What do call the tiny bead-like bubbles that form with texturing
milk
A. Micro foam
B. Crema
C. Latte milk
D. Cappuccino foam
12. Which is true among the following choices below
A. Latte has less coffee, more milk
B. Cappuccino has art, more milk
C. Latte has more milk
D. cappuccino has less milk foam

13. Factors that affects extraction time are from the following
choices below , except
A. Grind
B. Dose
 C. Tamp
D. Emulsion
14. There are 5 elements to taste coffee, one of which is by using the
olfactory sense.
A. Acidity
B. Body
C. Aroma
D. Body
15. Right calibration of the espresso machine may contribute to a
great coffee, except
A. Visual means
B. Barista
C. Coffee beans
D. Grind
16. Product consistency is one of the ways to evaluate coffee, which
is not?
A. Turning on machine to achieve correct pressure
B. Customer feedback
C. Visual means
D. Sensory means
17. The ideal temperature during texturing milk is
A. 20 to 30 degrees
B. 140- 160 degrees
C. 25 to 35 degrees
D. 195- 198 degrees
18. One of the elements to taste coffee is the sense of heaviness or
thickness of coffee in your mouth
A. Flavor
B. Aroma
C. Body
D. Acidity
19. A bitter or a strong harsh flavor too much flavor has been pulled
from the coffee grinds
A. Over extraction
B. Roasting coffee
C. Texturing milk
D. Elements
20. Which is not true from the following choices below
 A. Using bar thermometer in over extraction
B. Low volume extraction being dark
C. Green thin dark “halo’ at the edge of the cup
21. A manner by which you put a correct amount of coffee grind to
the porta filter
A. Dosing
B. Tamping
C. Steaming
D. Grinding
22. What type of filter is being use in brewing by the use of vertical
60
A. Metal filter
B. Paper filter
C. Cloth metal filter
D. Woven metal wire
23. Parameters of a good shot, includes tamping pressure and
A. Volume is 25 to 30 ml
B. Extraction time is 5 to 15
C. Pour hot water
D. Water temp is 190 degrees
24. The 4 basic coffee includes cafe latte except
A. Espresso
B. Cafe cappuccino
C. Café mocha
D. Flavored chocolate
25. An effort exerted by the Barista about 30 to 50 lbs of arm weight
leveling to the porta filter
A. Grinding
B. Dosing
C. Tamping
D. Yielding

26. It is an element to taste coffee where a pleasant and tangy sharp

feeling on the side your tongue and in the back of your palate
A. Finish
B. Aroma
 C. Body
D. Bitterness or acidity
27. A brewing method where ground coffee is being soak or
undergoes steeping
A. French press/ plunger
B. Syphon
C. Vertical 60
D. Espresso machine
28. It is the most elegant way of brewing a coffee
A. Siphon / vacuum
B. V60
C. French press
D. Espresso machine
29. Tiny particles of gas bubbles that are suspended in the espresso
A. Crema
B. Suspension
C. Emulsion
D. Solution
30. A thick and aromatic golden brown on top of the espresso
A. Crema
B. Solution
C. Suspension
D. Extraction
 PRE-TEST ANSWER KEY

1. B 11.A 21.A
2. D 12.A 22.B
3. B 13.D 23.A
4. B 14.C 24.D
5. D 15.A 25.C
6. B 16.A 26.D
7. B 17.B 27.A
8. C 18.C 28.A
9. B 19.A 29.B
10.D 20.A 30.A
 COMPETENCY-BASED CURRICULUM

A. Course Design
B. Course Title: Barista

Nominal Duration: 18 Hrs. (Basic)

18 Hrs. (Common)
142 Hrs. (Core)

Qualification Level: Barista NC II

Course Description: This course is designed to enhance the knowledge,

skills and attitude in BARISTA NC II in accordance with industry
standards. It covers core competencies on preparing espresso, texture
milk, prepare and serve coffee beverages, perform basic maintenance of
machines and equipment and perform basic cashiering and general
control procedures.

Trainee Entry

Requirements: Trainees or students wishing to gain entry into this

qualification should possess the following requirements:

 Must have completed a 10-year basic education

 Good in oral and written communication
 Course Structure

Basic Competencies

No. of Hours: (18 hours)

Unit of Module Title Learning Nominal

Competency Outcomes Duration
1. Participate in Participating in  Obtain and convey
workplace workplace workplace 3 hours
communication communication information
 Complete relevant
work related
documents

 Participate in
workplace meeting
and discussion

2. Work in a team Working in a  Describe and 4 hours

environment team identify team role
environment and responsibility
in a team
 Describe work as a
team member

3. Practice career Practicing  Integrate personal 5 hours

professionalism career objectives with
professionals organizational
goals
 Set and meet work
priorities

 Maintain
professional growth
and development
4. Practice Practicing  Evaluate hazard 6 hours
occupational occupational and risks
health and health and
 Control hazards
safety safety and risks

 Maintain
occupational
health and
 safety
awareness
Common Competencies

No. of Hours: (18 hours)

Unit of Module Title Learning Outcomes Nominal

Competency Duration

Develop and Developing  Seek information on the 3 hours

update and updating industry
industry industry
knowledge knowledge  Update continuously relevant
industry knowledge

Observe Observing  Follow hygiene procedure 3 hours

workplace workplace
hygiene hygiene  Identify and prevent hygiene risk
procedures procedures

Perform Performing  Plan and prepare task to be 4 hours

computer computer undertaken
operations operations
 Input data into a computer

 Assess information using

computer

 Produce/ output data using

computer system

 Maintain computer system

Perform Performing  Practice workplace procedures 4 hours

workplace workplace for health, safety and security
and safety and safety practices
practices practices
 Deal with emergency situations

 Maintain safe personal

presentation standards
 Core Competencies

No. of Hours (142 hours)

Unit of Module Title Learning Nominal

Competency Outcomes Duration
1. Prepare Preparing  Set up and prepare machine 29 hours
espresso Espresso and equipment
 Dose and tamp coffee
 Extract espresso
2. Texture milk Texturing  Prepare milk and equipment 27 hours
milk
 Foam milk
 Texture milk
3. Prepare and Preparing and  Take orders of guests 32 hours
serve coffee serving coffee
 Prepare espresso based
beverages beverages
beverages
 Prepare and serve brewed
coffee
4. Perform Basic Performing  Maintain espresso machine 28 hours
Maintenance basic
 Clean doser grinder
on Machines maintenance
and on machine  Care of small brewing devices
Equipment equipment

5. Perform Basic Performing  Operate Electronic Cash 26 hours

Cashiering basic Register (ECR) or Point of
and General cashiering Sales system (POS)
Control and General
 Receive payments
Procedures control
procedures  Handle change funds and Petty
cash
 Maintain par stocks of items
Assessment Methods:

1. Demonstration
2. Hands-on/ Practice sessions
3. Video viewing
4. Picture/photos/ drawings
5. Lecture discussion, Video

Course Delivery:

The delivery of training should follow to the design of the curriculum.

Delivery should be guided by the 10 basic principles of competency-based
TVET.

 The training is based on curriculum developed from the

competency standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency
standards and the curriculum modules;
 Assessment is based on the collection of evidence of the
performance of work to the industry required standard;
 Training is based both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current
competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are Nationally Accredited

The competency-based TVET system recognizes various types of delivery

modes, both on and off-the-job as long as the learning is driven by the competency
standards specified by the industry. The following training modalities may be
adopted when designing training programs:

 The dualized mode of training delivery is preferred and

recommended, thus, programs would contain both in-school and
in-industry training or fieldwork components. Details can be
referred to the Dual Training System (DTS) Implementing Rules
and Regulations
 Modular/self-paced learning is a competency-based training
modality where the trainee is allowed to progress at his own pace.
The trainer only facilitates the training delivery
 Peer teaching/mentoring is a training modality wherein fast
learners are given the opportunity to assist the slow learners
 Supervised industry training or on-the-job training is a training
approach designed to enhance the knowledge and skills of the
trainee through actual experience in the workplace to acquire
specific competencies prescribed in the training regulations
  Distance learning is a formal education process in which majority
of the instruction occurs when the students and instructor are not
in the same place. Distance learning may employ correspondence
study, audio, video or computer technologies

Resources:
Recommended list of tools, equipment and materials for the training
of 25 trainees for Barista NC II.

Qty. Tools Qty. Equipment Qty. Materials

2 Hand tampers 1 2 - Group (semi- 25 Coffee beans
automatic kilos (Fresh roasted
commercial type whole)
espresso machine
OR
Single or 1-group
semi-automatic
2 commercial type
espresso machine
3 Bar spoons 30 Fresh milk
cases
2 Tamping pads 1 Refrigerator or 1 case Liquid cream
cooler for
milk/cream
1 set Espresso 1 Doser grinder 2 Assorted Flavored
cleaning tools (commercial type) bottles syrups with
(brushes) pumps
1 Cleaning 1 Chiller/refrigerator 1 jar Assorted Fruit
chemical each purees/sauces
with pumps
1 set Screw drivers 2 French Press 1 pack stirrers
2 Syphon 1 pack straws
2 Thermometers 3 Pour over/V60 30 Lint free rags (3
w clip Hand drip pcs. colors)
12 Shot glasses 1 Moka pot/stove 2 Whipped cream
top espresso dispenser with
maker nozzle
1 Automatic drip 2 Whipped cream
coffee maker boxes charger
12 Demitasse 1 Table top stove; 1 pack Paper filer
cups with camping stove
saucers
12 Cappuccino 1 Commercial 1 Blind filter
cups with blender with extra
saucers pitcher
12 Latte cups with 2 Knock box 5 Round bar trays
 saucers
6 20 oz steaming 2 Milk carafe
pitcher
4 32 oz steaming 3 Hand stopwatches
pitcher
2 10 or 12 oz 3 Squeeze bottles
steaming
pitcher
1 doz Demitasse 2 3 in 1 Cocktail 2 Water pitcher
teaspoons Shaker
1 doz teaspoons 2 Ice shovels
6 Water goblets 1 Cooler/chest box
12 Collins or 2 All purpose tongs
Pilsner
6 Irish glass 1 Spatula

Facilities:

Based on a class intake of 25 students/trainees

Qualification of Instructors/Trainers:
BARISTA NC II

TRAINER’S QUALIFICATIONS
 Must be a holder of National TVET Trainer Certificate (NTTC) Level
I in Barista NC II
 Must have attended relevant upgrading barista trainings and
seminars

C. Modules of Instruction
Core Competencies:
1. Prepare espresso
2. Texture Milk
3. Prepare and serve coffee beverages
4. Perform basic maintenance of machine and equipment
5. Perform basic cashiering and general control procedures
 Unit of Competency: Prepare and serve coffee beverages

Modules Title: Preparing and serving coffee beverages

Module Descriptor: This unit covers the skills and knowledge

required in the preparation of standard coffee
beverages, both hot and cold using the
espresso machine and the other brewing
methods like syphon, pour over and French
press.
Nominal Duration: 32 hours

Summary of Learning Outcomes:

LO1. Take orders of guest

LO2. Prepare espresso based beverages

LO3. Prepare and serve brewed coffee

Details of Learning Outcomes:

LO1. Take orders of Guest

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Orders are taken Order Taking The Lecture/ Written test
and verified with following discussion Practical
guests or dining resources Demonstration test/simulation
service crew. should be Hands-on/ Observation
provided: Practice sessions Oral
Recommendation Coffee
Video viewing questioning
Commerci
s are offered to beverages al
Picture/photos/ Portfolio
the guest on Selections espresso
drawings
selection of machine
coffee beverages. Institution
al coffee
grinder
Coffee
beans
History Coffee bar
General Types of coffee tools and
information beans supplies
about the coffee Milk
beans are Brewing
provided to equipment
guests
Mis-en-place
 Mise-en-place for
coffee service is
completed
according to
establishment’s
standards and
procedures

LO2. Prepare Espresso based beverages

Assessment Contents Conditions Methodologies Assessment

Criteria Methods

Hot and cold Type of hot The Competency in Written test

espresso-based and cold following this unit may Practical
beverages are espresso resources be accessed test/simulation
prepared based should be through Observation
according to beverages provided Written and/or Oral
standard recipes Commerci oral questions questioning
of the al to test Portfolio
establishments. Good/perfect espresso candidate’s
Only good/perfect shot espresso machine knowledge on
shots of espresso Institution espresso and
are served or al coffee espresso based
used in the Accessories grinder beverages;
beverages. Coffee brewing
beans methods
Appropriate
cups/glasses and Serving of Coffee bar Practical/Demo
accessories are espresso tools and nstration on
selected supplies preparing the
according to the Milk basic espresso-
beverage ordered. Brewing based
equipment beverages and
Espresso
beverages are brewing coffee
served using the
immediately. different
brewing
methods
 LO3: Prepare and serve brewed coffee
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
Brewed coffee is Brewing The
prepared methods following Competency in Written test
according to the resources this unit may Practical
brewing method should be be accessed test/simulation
desired by the provided through Observation
guest. Commercia Written and/or Oral
Coffee is brewed Ideal brewing l espresso oral questions questioning
according to ideal time machine to test Portfolio
brewing time of Institution candidate’s
the method Coffee al coffee knowledge on
varieties grinder espresso and
Coffee beans are
weighed or Coffee beans Coffee espresso based
measured measurement beans beverages;
according to Coffee bar brewing
brewing method. tools and methods
supplies Practical/Demo
Brewed coffee is
Serving Milk nstration on
served
brewed coffee Brewing preparing the
immediately. equipment basic espresso-
based
beverages and
brewing coffee
using the
different
brewing
methods
 SESSION PLAN
Sector : Tourism
Qualification Title : Barista NC II
Unit of Competency : PREPARE AND SERVE COFFEE

Learning Outcomes:
LO1. Take orders of guest
LO2. Prepare espresso - based beverages
LO3. Prepare and serve brewed coffee
INTRODUCTION: This unit covers the skills and knowledge required in the preparation of standard coffee beverages,
both hot and cold using the espresso machine and the other brewing methods like syphon, pour over and French
press.
B. LEARNING ACTIVITIES
LO 1: Take orders of guest
Learning
Methods Presentation Practice Feedback Resources Time
Content
Taking and Individual Read Information Answer self Compare answers Information sheet 30min.
verifying Study Sheet No. 3.1-1 check No. 3.1-1 to answer key Whiteboard
orders Marker
Eraser
LCD Projector

Lecture/Discus Listen to trainers Answer Trainer’s Listen to the Whiteboard 1hr.

sion using lecture and oral questions trainer’s feedback Marker
Power Point participate actively in on oral Eraser
Presentation the class discussion. questioning LCD Projector
Computer netbook
 Demonstration Observe the trainer Perform task Refer to Menu Book 30min.
during demo sheet No.3.1- 1 performance Paper and pen
criteria checklist performance criteria
No. 3.1-1 checklist No. 3.1-1

Coffee Individual Read Information Answer self Compare answers Information sheet 30min.
beverages study Sheet No. 3.1-2 check No. 3.1-2 to answers key Whiteboard
selections and Marker
Recommendat Eraser
ions LCD Projector

Lecture/Discus Listen to trainers Answers Listen to the Whiteboard 2hrs.

sion using lecture and Trainer’s oral trainer’s feedback Marker
Power Point participate actively in question on oral Eraser
Presentation the class discussion. questioning LCD Projector
Computer netbook

General Individual Read Information Answer self Compare answers Information sheet 30min
Information Study Sheet No. 3.1-3 check No. 3.1-3 to answer key Whiteboard
about coffee Marker
beans Eraser
LCD Projector

Lecture/Discus Listen to trainers Answers Listen to the Whiteboard 2hrs.

sion using lecture and Trainer’s oral trainer’s feedback Marker
Power Point participate actively in question on oral Eraser
Presentation the class discussion questioning LCD Projector
Computer netbook
Information sheet
Mis-en-place Individual Read Information Information sheet
Answer self Compare answers
for coffee Study Sheet No. 3.1-4 check No. 3.1-4 to answer key Whiteboard
servic Marker
Eraser 30min.
LCD Projector
Lecture/Discus Listen to trainers Answers Listen to the Whiteboard 2hrs.
sion using lecture and Trainer’s oral trainer’s feedback Marker
Power Point participate actively in question on oral Eraser
Presentation the class discussion questioning LCD Projector
Computer netbook

Demonstration Observe the trainer Perform Task Refer to Cups and saucers 2hrs.
during demo sheet No. 3.1-4 performance Brewing equipment
criteria checklist Rugs
No.3.1-4

LO 2: Prepare espresso-based beverages

Hot and Individual study Read Information Answer self check Compare answer Information sheet 30min.
cold Sheet No. 3.2-1 No. 3.2-1 to the answer key Whiteboard
espresso- Marker
based Eraser
beverages. LCD Projector

Lecture/Discussi Listen to trainers Answers Trainer’s Listen to trainer’s Whiteboard 2hrs.

on using Power lecture and oral question feedback on oral Marker
Point participate actively questioning Eraser
Presentation in the class LCD Projector
 discussion Computer netbook

Good/perfe Individual study Read Information Answer self check Compare answer Information sheet 30min.
ct shots of Sheet No. 3.2-2 No. 3.2-2 to the answer key Whiteboard
espresso Marker
Eraser
LCD Projector

Lecture/Discussi Listen to trainer’s Answers Listen to trainer’s Information sheet 2hrs.

on using Power lecture and trainers oral feedback on oral Whiteboard and
Point participate actively question Marker 30min.
Presentation in the class Eraser
discussion. LCD Projector
Computer netbook
Demonstration Observe the trainer Perform Task Refer to performance criteria 2hrs.
during demo sheet No. 3.2-2 performance checklist
criteria checklist espresso machine
No.3.2-2
cups and shot glass
coffee grind

Cups/glass Individual study Read Information Answer self check Compare answer Information sheet 30min.
es and Sheet No. 3.2-3 No. 3.2-3 to the answer key Whiteboard
accessories Marker
selection. Eraser
LCD Projector
Computer netbook
 Lecture/Discussi Listen to trainer’s Answers Listen to trainer Whiteboard 1hr.
on using Power lecture and trainers oral feedback on oral Marker
and
Point participate actively question questioning Eraser
Presentation in the class LCD Projector 30min.
discussion. Computer netbook

LO3. Prepare and serve brewed coffee

Learning
Methods Presentation Practice Feedback Resources Time
Content
Brewing Individual Read Information Answer self check Compare answer Information sheet 30min.
method Study Sheet No. 3.3 -1 No. 3.3-1 to answer key Whiteboard
preparation Marker
Eraser
LCD Projector
Computer netbook
Lecture/Discus Listen to trainer’s Answer Trainer’s Listen to Whiteboard 3hrs.
sion using lecture and participate oral questioning trainer’s Marker
Power Point actively in the class feedback on oral Eraser
Presentation discussion. questioning LCD Projector
Computer netbook

Demonstration Observe the trainer Perform task Refer to performance criteria 2hrs.
during demo sheet No. 3.3-1 performance checklist
criteria checklist brewing equipment
No.3.3-1
coffee beans
Ideal brewing Individual Read Information Answer self check Compare answer Information sheet 30min.
time of coffee Study Sheet No. 3.3-2 No. 3.3-2 to answer key Whiteboard
Marker
Eraser
LCD Projector
 Lecture/Discus Listen to trainer’s Answer Trainer’s Listen to Whiteboard 2hrs.
sion using lecture and participate oral questioning trainer’s Marker and
Power Point actively in the class feedback on oral Eraser 30min.
Presentation discussion. questioning LCD Projector
Computer netbook

Coffee beans Individual Read information Answer self check Compare answer Information sheet 30min.
measurement study sheet No. 3.3-3 to answer key Whiteboard
No 3.3-3 Marker
Eraser
LCD Projector
Computer netbook
Lecture/Discus Listen to trainer’s Answer Trainer’s Listen to 1hr.
sion using lecture and participate oral questioning trainer’s Whiteboard
Power Point actively in the class feedback on oral Marker
Presentation discussion. questioning Eraser
LCD Projector
Computer netbook
Lecture/Discus Listen to trainer’s Answer Trainer’s Listen to Whiteboard 1hr.
Serve sion using lecture and participate oral trainer’s Marker and
coffee Power Point actively in the class Questionin feedback on oral Eraser 30min.
Presentation discussion questioning LCD Projector
Computer netbook

C. ASSESSMENT PLAN
 Written Test
 Performance Test the performance will include .S
 D. TEACHER’S SELF-REFLECTION OF THE SESSION
The session plan was effectively implemented in the training session. However, more time should be allotted for LO 3 to
ensure that the trainees will develop on speed accuracy and consistency in preparing and serving coffee.