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Sample 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 numeracy (LL&N)

Average grade in:

English

a. 95 and above

b. 90 to 94

c. 85 to 89

d. 80 to 84

75 to 79

Average grade in:

Math

a. 95 and above

b. 90 to 94

c. 85 to 89

d. 80 to 84

e. 75 to 79

Cultural and language background

Ethnicity/culture:

a. Ifugao

b. Igorot

c. Ibanag

d. Gaddang

e. Muslim

f. Ibaloy

g. Others( please specify)_____________

Education & general knowledge

Highest Educational Attainment:

a. High School Level

b. High School Graduate

c. College Level

d. College Graduate

e. with units in Master’s degree

f. Masteral Graduate

g. With units in Doctoral Level

h. Doctoral Graduate

Sex a. Male

b. Female


Age Your age: _____

Physical ability 1. Disabilities(if any)_____________________2. Existing Health Conditions (Existing illness if

any)a. Noneb. Asthmac. Heart diseased. Anemiae. Hypertensionf. Diabetesg. Others(please specify) ___________________

Previous experience with the topic

National Certificates

Previous learning experience

List down trainings related to national Certificate_________________________________________________________________________________

Training Level completed

National Certificates acquired and NC level______________________________________________________

a.

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.

Other needs a. Financially challengedb. Working studentc. Solo parentd. Others(please specify)

___________________________

FORM 1.1 SELF-ASSESSMENT CHECK

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.

CORE COMPETENCIES

CAN I…? YES NO

1. Clean Bar Areas

1.1 Keep bar tools, glassware and equipment clean and dry at all times

1.2 Identify and sort different types of glasses and other utensils according to shapes and usage

1.3 Identify and use the different cleaning materials and detergents

1.4 Store and stock bar tools, equipment and glassware according to establishment standard procedure

1.5 Prepare inventory and damage report.

1.6 Apply proper closing procedure according to established standards.

1.7 Clean and maintain bar areas, cabinet and stockroom according to establishment standard procedures

1.8 Keep bar stocks and displayed stocks free from dust

1.9 Observe safety measures in cleaning bar areas

1.10 Demonstrate proper garbage segregation/ disposal system scheme in accordance with environmental standards

2. Operate Bar

2.1 Sort and display alcoholic and non-alcoholic beverages according standard operating procedures (SOPs)

2.2 Prepare ice supplies, condiments, accessories and garnishes for specific concoctions

2.3 Prepare, check and segregate bar tools and glassware according to types and usage

CORE COMPETENCIES

CAN I…? YES NO

2.4 Perform mise en place for bar operation

2.5 Take orders according to standard operating procedures (SOPs).

2.6 Identify the different brand preferences of drinks and its classifications.2.7 Prepare and serve drinks according to standard operating procedures (SOPs).

2.8 Demonstrate proper suggestive selling techniques.

2.9 Familiarize with the Legislation that regulate serving of alcohol.

2.10 Recognize the behavioral warning signs of intoxication

2.11 Determine the proper and courteous manner in dealing with the intoxicated.

2.12 Maintain cleanliness and proper sanitation practices according to standard operating procedures.

2.13 After operation shut-down unnecessary equipment according to standard safety operating procedures (SOPs)

2.14 Store bltstled display, beverages and other perishable items on proper places

2.15 Report spoiled drinks and other stocks to the concerned person.

2.16 Check stocks for replenishment

2.17 Prepare and fill-up appropriate forms (e.g. requisition form, order form, etc.)

3. Prepare and mix cocktails

3.1 Classify the different alcoholic and non alcoholic beverages. (e.g. distilled spirits; compounded spirits, fermented beverages)

3.2 Identify with the different brands of alcoholic and non-alcoholic based on its respective classifications. (e.g. brandy----Fundador, Carlos I; scotch whisky---Johnny Walker Black Label; Chivas Regal etc.)

3.3 Use appropriate garnish, ice, condiments, and accessories on specific drink concoction

3.4 Determine glassware required for different types of beverages

3.5 Identify the different bar utensils and equipment and

CORE COMPETENCIES

CAN I…? YES NO

their uses.

3.6 Use appropriate measurements and unit conversions in mixing cocktail.

3.7 Perform proper mixing procedures

3.8 Follow to the standard cocktail mixing methods/ procedures

3.9 Identify tips in mixing drinks

3.10 Identify substitute for unavailable ingredients and garnishes

3.11 Identify the different categories of cocktails according to international standard recipes

3.12 Mix cocktail drinks according to international standard recipe and enterprise established cocktail recipes.

3.13 Identify the different types of non-alcoholic beverages in accordance with flavoring ingredients and form (including coffees and teas).

3.14 Prepare and mix non-alcohol drinks according to international standards and enterprise established recipes with appropriate garnish and prescribed amount of ingredients using standard mixing procedures

3.15 Distinguish the relationships of the names of non-alcoholic drinks based on the ingredients of some established cocktails.

3.16 Demonstrate basic working showmanship skills

3.17 Observe occupational health and sanitary practices according to enterprise service operating procedures.

4. Provide wine service

4.1 Develop and maintain current knowledge on food and beverage (e.g. typical food and wines of the local area, promotional activities, current food and beverage festivals, etc) as required by the job.

4.2 Identify and prepare appropriate type of glasses and other accessories for the service

4.3 Explain the correct procedures in serving wine

4.4 Interpret wine labels and terminologies

4.5 Identify and explain the different styles and types of wine

CORE COMPETENCIES

CAN I…? YES NO

4.6 Clean up table from used and empty glasses according to service procedures, sanitary and safety practices

4.7 Observe proper conduct and courtesy to the costumer at all times

4.8 Serve wine to guest according to enterprise established procedures

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Current competen

ciesProof/Evidence Means of validating

Clean Bar Areas

Employment Certificate

Seminar Certificate

Certificate of Achievement

Certificate of Competency

Dry Sealed with Original Signature

Signature and Seal

Certified true copy

Authenticated by TESDA Self-assessment

Demonstration Interview

Operate Bar


Seminar Certificate




Signature and Seal

Certified true copy



Prepare and mix cocktails



Signature and Seal

Seminar Certificate



Certified true copy



Provide wine service

Experience

Seminar Certificate



Demonstration Signature and Seal

Certified true copy


Demonstration

Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current competencies (Form 1.2), the Trainer will be able to identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required Competencies

Required Units of Competency/Learning

Outcomes based on CBC

Current Competencies

Training Gaps/Requirements

1. Clean Bar Areas

Clean bar and equipment Clean bar and equipment

Clean and maintain public areas

Clean and maintain public areas





2. Operate Bar

Prepare bar for service Prepare bar for service

Take drink orders Take drink orders

Serve drinks Serve drinks

Deals with customers

affected with alcohol

Deals with customers

affected with alcohol

Close/turn over bar operations

Close/turn over bar operations





3. Prepare and mix cocktails

Prepare and mix a range of

cocktails

Prepare and mix a range of cocktails

Prepare and mix a variety

of non-alcoholic drinks

Prepare and mix a variety

of non-alcoholic drinks

Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non-alcoholic drinks

Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non-alcoholic drinks






Explain different types of wines to customer


Recommend appropriate wine and food combinations to customers


Prepare wine, glasses and accessories for service


Open and serve wine Open and serve wine

Check wine for faults Check wine for faults

Using Form No.1.4, convert the Training Gaps into a Training Needs/ Requirements. Refer to the CBC in identifying the Module Title or Unit of Competency of the training needs identified.

Form No. 1.4: Training Needs

Training Needs

(Learning Outcomes)

Module Title/Module of Instruction





Open and serve wine

Check wine for faults

SESSION PLAN

Sector : Tourism

Qualification Title : Bartending NCII

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

Conduct pre assessment

Preliminary Activities

LO 1: Explain different types of wines to customer

Learning Content Methods Presentation Practice FeedbackResource

sTime

Structure, history, health benefit and trends related to wines

Lecture / Discussion

Self-paced

Read information sheet on ---- types of wines and it’s characteristics.

Answer self-check 4.1-4

Compare answers to answer key

CBLMBooksInternet

• Different wine types and their styles

• Lecture / Discussion• Self-paced

Label terminology and presentation

Variations in wine production techniques

Wine terminologies

LO 2: Recommend appropriate wine and food combinations to customers

Impact of the wine production techniques to the style and taste of wine

The key structural components of wine

including:o alcohol,o tannin,o acid,o sugar,o fruit flavor

Guidelines for successful wine and food matching including:

o Commonly known food and wine marriages

o Using wine in cookingo Interaction of primary

flavors of food and wineo Wines for seasons and

social occasions

C. ASSESSMENT PLAN

Written Test Performance Test Practical examination

D. TEACHER’S SELF-REFLECTION OF THE SESSION

BARTENDING NCIICOMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1.Clean Bar Areas Cleaing Bar Areas TRS512312

2.Operate Bar Operating Bar TRS512313

3.

Prepare and mix cocktails and non-alcoholic drinks

Preparing and mix cocktails and non-alcoholic drinks

TRS512314


Providing Wine Service

TRS512315

MODULE CONTENT

UNIT OF COMPETENCY

MODULE TITLE Provide wine service

MODULE DESCRIPTOR:

NOMINAL DURATION:

LEARNING OUTCOMES:

At the end of this module you MUST be able to:

LO 1: Explain different types of wines to customer

ASSESSMENT CRITERIA:

1. Wine list was presented to customer in accordance with the enterprise established service procedures

2. Appropriate wine types, styles, origin and or regions, viticulture (growing of wine) and vignification (wine production) were explained to guest

3. Appropriate wine labels and terminologies are properly interpreted

4. Customers were assisted in selecting wine according to taste

LEARNING OUTCOME NO. 4

Provide wine service

Contents:

1.

2.

3.

4.

5.

Assessment Criteria

1.

2.

3.

4.

Conditions

The participants will have access to:

1.

2.

3.

Assessment Method:

1.

2.

3.

Learning Experiences

Learning Outcome 1

(LO TITLE)

Learning Activities Special Instructions

Information Sheet _______(Title)

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1.

2.

(Introductory Paragraph)

(Body)

Self- Check ______

(Type of Test) : (Instruction)

ANSWER KEY ____

1.2.3.4.

TASK SHEET _____

Title:

Performance Objective: Given (condition), ,you should be able to (performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:

1.

2.

3.

4.

Assessment Method:

Performance Criteria Checklist ______

CRITERIADid you….

YES NO

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

JOB SHEET _____

Title:

Performance Objective: Given (condition), ,you should be able to (performance) following (standard).

Supplies/Materials :

Equipment :

Steps/Procedure:

5.

6.

7.

8.

Assessment Method:

Performance Criteria Checklist ______

CRITERIADid you….

YES NO

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

Evidence Plan

Competency standard:

Unit of competency:

Ways in which evidence will be collected: [tick the column]

Obse

rvati

on &

Dem

onst

rati

on &

Thir

d p

art

y R

eport

Port

folio

Wri

tten

The evidence must show that the trainee…

NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

Objectives/Content area/Topics

Knowledge Comprehension Application# of

items/% of test

TOTAL

Performance Test

Specific Instruction for the Candidate

Qualification

Unit of Competency

General Instruction:

Specific Instruction:

QUESTIONING TOOLQuestions to probe the candidate’s underpinning knowledge

Satisfactory response

Extension/Reflection Questions Yes No

1.

2.

3.

4.

Safety Questions

5.

6.

7.

8.

Contingency Questions

9.

10.

11.

12.

Job Role/Environment Questions

13.

14.

15.

16.

Rules and Regulations

17.

18.

19.

20.

The candidate’s underpinning knowledge was:

Satisfactory Not Satisfactory

Templates for Inventory of Training Resources

Resources for presenting instruction

Print Resources As per TR As per Inventory

Remarks

Non Print Resources As per TR As per Inventory

Remarks

Resources for Skills practice of Competency #1 ______________________________

Supplies and Materials As per TR As per Inventory

Remarks

Tools As per TR As per Inventory

Remarks

Equipment As per TR As per Inventory

Remarks

Note: In the remarks section, remarks may include for repair, for replenishment, for reproduction, for maintenance etc.

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