BARTENDING NC II – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR BARTENDING NC II

The TESDA Course in BARTENDING NC ll consists of competencies that a person must achieve to operate a bar, prepare and mix cocktails and non-alcoholic concoctions and provide basic wine service to guests in all food and beverage service providers except for “Specialty Coffee Shops”.

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant).

A student who has achieved this TESDA Course in BARTENDING NC II is competent to be:

• Bartender/Barkeeper
• Bar Utility/Back

BARTENDING NC III – TRAINING AND REGULATION MODULE

Course Title: BARTENDING
Level: NC II
Nominal Training Duration : 223 Hours

(Basic Competency) 18 Hours
(Common Competency) 18 Hours
(Core Competency) 290 Hours
(Elective Competency) 112 Hours

Total Duration: 438 Hours

This course is designed to enhance the knowledge, skills and attitude of a bartender/barkeeper in cleaning bar areas, operating bar, preparing and mixing cocktails, non alcoholic concoctions, hot drinks and provide wine service in accordance with industry standards. It covers the basic, common and core competencies.

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to enroll in these course qualifications should possess the following requirements:

• can communicate in basic English either oral and written
• at least 10-year basic education graduate
• can perform basic mathematical computation

COMPETENCIES REQUIRED IN BARTENDING NC II

This units of competency comprising this qualification include Basic, Common, Elective and Core Competencies.

To obtain this TESDA course in BARTENDING NC II, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (290 Hours)
TRS512395	Clean bar areas
TRS512396	Operate bar
TRS512397	Prepare and mix cocktails and non-alcoholic concoctions
TRS512398	Provide basic wine service
UNIT CODE	ELECTIVE COMPETENCIES (112 Hours)
TRS3113100	Prepare espresso
TRS3113101	Texture milk
TRS3113102	Prepare and serve coffee beverages
UNIT CODE	COMMON COMPETENCIES (18 Hours)
TRS311201	Develop and update industry knowledge
TRS311202	Observe workplace hygiene procedures
TRS311203	Perform computer operations
TRS311204	Perform workplace and safety practices
TRS311205	Provide effective customer service
UNIT CODE	BASIC COMPETENCIES (18 Hours)
500311105	Participate in workplace communication
500311106	Work in a team environment
500311107	Practice career professionalism
500311108	Practice occupational health and safety procedures

These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

This section gives the details of the contents of the core units of competency required in BARTENDING NC II.

UNIT OF COMPETENCY : CLEAN BAR AREAS
UNIT CODE : TRS512395

This unit deals with the knowledge, skills and attitude required to provide general assistance in maintaining cleanliness of bar area, related equipment and tools. It reflects the role of a “bartender” and/or a bar utility/back and may be part of the role of a bar attendant.

1. Clean bar, equipment and tools
   • Bar surfaces, equipment and tools are cleaned in accordance with industry standard and hygiene regulations
   • Working condition of equipment is checked in accordance with manufacturer’s manual and instructions
   • Condition of utensils and glassware is checked for dirt and damages
   • Broken, cracked items and other waste are safely disposed in accordance with environmental considerations
   • Reports are prepared in accordance with establishments policy procedures
   • “Closing up” procedures of glassware and other equipment are accomplished based on enterprise standards
2. Clean and maintain public areas
   • Identified public areas are promptly cleaned and maintained in accordance with industry and/or enterprise standards
   • Empty and unwanted glasses are removed on a regular basis with minimum disruption to customers
   • Tables and service counter are cleaned hygienically in accordance with enterprise requirements and standards
   • Adherence to customer service is maintained in accordance with industry and/or enterprise standards

UNIT OF COMPETENCY : OPERATE BAR
UNIT CODE : TRS512396

This unit covers the skills and knowledge required to carry out bar operations. It includes preparing bar for service, taking drink orders, serving drinks, maintaining bar control  procedures, closing the bar and dealing with intoxicated persons in all Food and Beverage Service providers, except for “Specialty Coffee Shops”.

1. Prepare bar for service
   • Basic parts of the bar are identified according to service operation requirements.
   • Bar display and work area are set up in accordance with industry and/or enterprise requirements and bar service style
   • Bar products and materials are checked and re-stocked in accordance with industry and/or enterprise policy and procedures
   • All obtained items are stored in accordance with established storing procedures and techniques
   • Suitable kinds of decorations, coasters, edible and non-edible garnishes are prepared in accordance with industry and/or enterprise requirements
   • Appropriate ice supplies are prepared in accordance with enterprise volume requirement for a days’ operation.
   • Necessary Bar tools, equipment and utensils are checked and ready for service operation.
2. Take drink orders
   • Product and brand preferences are checked with the customer courteously
   • Selection of drinks are politely recommended to customer in accordance with enterprise policy and procedures
   • Specific customer preferences are identified in accordance with orders taken
   • Customer’s order are promptly recapped in accordance enterprise service standard policy
3. Serve drinks
   • Ordered drinks are promptly and courteously served, in accordance with customer preferences, using required glassware and garnishes
   • Alcoholic and non-alcoholic beverages are served according to customer preferences
   • Waste and spillage are avoided
   • Beverage quality is checked during service and corrections are made if necessary
   • Beverage and service issues are reported promptly to the appropriate person in accordance with industry and/or enterprise policy
   • Drinks are served using service tray, where appropriate in accordance with enterprise procedures
   • Proper handling of glassware are observed at all times
   • Any unexpected situations are attended to promptly and safely in accordance with industry
4. Deals with customers affected with alcohol
   • Responsible service of alcohol is practiced in accordance with relevant legislations and licensing requirements
   • Behavioral warning signs of intoxication are identified, recognized and monitored
   • Intoxicated persons are dealt with courteously and promptly in accordance with the enterprise service policy and guidelines
   • Intoxicated customers are refused service of alcoholic beverage in a diplomatic and suitable manner
   • Where practicable, appropriate food and non-alcoholic beverages are offered to intoxicated persons
   • Intoxicated customer misdemeanor are recorded in appropriate record book for future guest service reference
5. Maintain proper bar operation control procedures
   • Opening and ending inventory are performed according to enterprise prescribed form and operating procedures
   • Order slip are checked and taken according to enterprise operating policy
   • POS system procedures are observed according to enterprise standard policy, when necessary
   • Order count are recorded in accordance with the enterprise standard form and policy
   • Appropriate control system forms are used, when necessary
   • Proper par stock level is maintained at all time.
   • Replenishment of consumed items is performed.
6. Close/turn over bar operations
   • Beverage display are kept and set up of bar area are removed and cleaned in accordance with industry and/or enterprise procedures
   • Leftover garnishes suitable for next-day operations are hygienically stored at recommended temperature
   • Materials, tools and glasses are properly kept in suitable cabinets
   • Stocks are checked and replenished in accordance with industry and/or enterprise procedures
   • When appropriate, equipment are shut down in accordance with enterprise safety procedures and manufacturer’s instructions
   • Bar set up and stocks are maintained for the next shift of service, ensuring equipment and glasses are in the correct place, whenever necessary
   • Turnover of bar operations to the next shift is done in accordance with enterprise procedure
   • Bar service concerns and issues are properly recorded in the enterprise communication logbook for information and appropriate action

UNIT OF COMPETENCY : PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
UNIT CODE : TRS512397

The unit deals with the knowledge and skills required to prepare and mix different types of cocktails and non-alcoholic concoctions in all food and beverage service providers, except for “Specialty Coffee Shops”. It includes the proper use, cleaning and maintaining tools and equipment and machineries for mixing drinks.

1. Prepare and mix a range of cocktails
   • Classification of alcoholic beverages are determined according to ingredients used, process and characteristics
   • Non-alcoholic beverages and mixers used as modifiers are identified in accordance with the flavoring ingredients and process forms
   • Different types of bar tools and equipment are identified and used in accordance with manufacturer’s manual and instruction
   • Different types of glasses are identified and handled in accordance with enterprise standard and sanitary practices
   • Ice supplies are prepared and used according to hygiene and sanitary practices
   • Appropriate mixing methods and procedures are applied based on international standards
   • Necessary garnish, edible and non-edible fruits and vegetables are prepared and used based on cocktail presentation
   • Different categories of cocktails are identified according to international standard
   • Cocktail recipes are mixed using appropriate method and established international standard within the required time frame and customer reference
   • Specialty drink concoction are prepared and mixed in accordance with industry and/or enterprise recipe and service procedure
   • Appropriate product substitutes for out of stock liquor ingredients are utilized based on appropriate product standard
   • Broken and chip glasses are identified and removed
   • Occupational health and sanitary practices in mixing cocktails are observed according to enterprise standard procedures
   • Safety practices in using mechanical equipment are observed according to manufacturers guidelines
2. Prepare and mix a variety of non-alcoholic concoctions
   • Non-alcoholic beverages are identified in accordance with industry standard classification
   • Modifiers in flavored syrups and other forms are identified in accordance with ingredients used and process
   • Edible fruits and vegetables used in mixing non-alcoholic cocktails are determined and prepared according to enterprise standards.
   • Ingredients, equipment and tools are prepared prior to service
   • Appropriate name and style of non-alcoholic drinks are properly identified according to customer request
   • Correct ingredients are selected and mixed in accordance with enterprise service practice
   • Drinks are prepared appropriately in accordance with standard recipe and required time frame
   • Correct glasses and garnish are used attractively where appropriate
   • Occupational health and sanitary practices are observed in mixing drinks according to enterprise operating procedures
   • Safety practices in using mechanical equipment are observed according to manufacturers guidelines
3. Use, clean and maintain bar tools and equipment and machineries for mixing cocktails and non-alcoholic concoctions
   • Bar tools are used and cleaned immediately after using in accordance with industry and/or enterprise safety and sanitary procedures
   • Equipment and machineries are used in accordance with manufacturer’s specifications and hygiene/safety requirements
   • Machineries and equipment are maintained in accordance with maintenance schedule and manufacturer’s specifications
   • Problems are promptly identified, reported to and acted upon immediately

UNIT OF COMPETENCY : PROVIDE BASIC WINE SERVICE
UNIT CODE : TRS512398

This unit deals with the skills and knowledge on providing wine service. It focuses on basic knowledge on wines; its attributes and characteristics, proper presentation and opening, serving, and the ability to further develop and update wine knowledge. It may apply to a Bar Supervisor, Bartender and Food & Beverage Attendant.

The essential knowledge base for this unit will vary according to industry need. Training must reflect the in-depth of knowledge required to meet the specific requirements of industry employers.

1. Explain different types of wines to customer
   • Wine list is presented to customer in accordance with industry and/or enterprise established service procedures.
   • Appropriate wine types, names, characteristic, origin and or regions are explained to guest
   • Proper wine making process and storage are explained to customer, when necessary
   • Appropriate wine labels and terminologies are properly interpreted
   • Customers are assisted in selecting wine according to his/her taste
2. Recommend appropriate wine and food combinations to customers
   • Compatible wine and food combinations are recommended based on customer’s preferences
   • Appropriate wine for special occasions are recommended based on customer’s needs
   • Special/featured wines of the month are recommended in accordance with enterprise policy
3. Prepare wine, glasses and accessories for service
   • Necessary order slip is prepared according to establishment’s procedures
   • Wine is carefully taken out from the cellar/storage
   • Wine is presented to the customer according to established industry wine service procedures
   • Appropriate glassware is set up according to established industry service and hygienic practices
   • Appropriate wine service accessories are prepared
4. Open and serve wine
   • Customer is queried as when to open the wine
   • Wine bottle is opened according to industry standard opening procedures
   • Small amount of wine is poured to the glass for guest’s tasting and approval
   • Sensory evaluation of wine is performed, if necessary
   • Faulty wine is replaced with new one should the guest disapproved its taste
   • Wine is served to the guest according to established industry service procedures
   • Multiple wine service sequence is applied according to established industry service procedures, when necessary
   • Customers’ glass is refilled, when necessary
   • Additional wine order is inquired politely from the host, when needed
   • Used and empty glasses are cleared according to sanitary and safety procedures.
5. Check wine for faults
   • Cork is inspected for any faults
   • Wine is examined for clarity and limpidity
   • Wine is smelled for any possible fault
   • Sensory evaluation of wine is performed, if necessary
   • Small amount of wine is tasted to identify other fault
   • Basic faults of wine are recognized and reported

ELECTIVE COMPETENCIES

UNIT OF COMPETENCY : PREPARE ESPRESSO
UNIT CODE : TRS3113100

This unit deals with the knowledge and skills of preparing the perfect shot of espresso based on the parameters provided herein.

1. Set up and prepare machine and equipment
   • Cups are pre-heated in accordance with enterprise standards.
   • Portafilter is wiped clean and dry before dosing.
   • Grind of coffee is checked.
   • Enough coffee is ground for the shot of espresso
   • Drip tray is cleaned and dried.
   • Rags are prepared and used properly.
2. Dose and Tamp Coffee
   • The appropriate amount of ground coffee is dosed in the portafilter.
   • Appropriate amount of pressure is applied to tamp the ground beans
   • Ground coffee is tamped evenly.
   • Portafilter sides and spouts are wiped and cleaned before inserting to the brew head
   • Spillage and wastage of ground beans are minimized during dosing and grinding.
3. Extract espresso
   • Group head is flushed before inserting the portafilter
   • Porta filter is inserted and coffee is brewed immediately
   • Volume of espresso is checked
   • Extraction time of shot is monitored.
   • Crema of shot is inspected.
   • Espresso is served or used in a beverage immediately

UNIT OF COMPETENCY : TEXTURE MILK
UNIT CODE : TRS3113101

This unit covers the skills and knowledge required to steam milk which is essential in the preparation of espresso-based beverages with milk like cappuccino and latte. It covers the two stages of steaming milk: foaming and heating, at the desired temperature and consistency.

1. Prepare milk and equipment
   • Milk is chilled in accordance to appropriate temperature.
   • Adequate amount of milk is measured according to the kind of drink to be prepared.
   • Correct (size of ) steaming pitcher is selected in accordance with enterprise standards
   • Steaming pitcher is chilled in accordance to appropriate temperature.
   • Steam wand is flushed to remove condensed water.
   • Steam wand is wiped before steaming.
   • Rags for the steam wand are kept clean and moist
2. Foam milk
   • Steam wand is positioned at the right depth of the milk.
   • Full steam is applied when introducing air into the milk.
   • The sound of air being drawn into the milk is judged/evaluated thru the hissing sound.
   • Milk is stretched according to the desired volume of foam.
   • Milk is converted into microfoam.
3. Steam milk
   • Steam wand is angled as appropriate to create a whirlpool effect.
   • Milk is spun to achieve the desired consistency.
   • Milk is steamed at the ideal temperature for immediate consumption.
   • Steam wand is shut off some 5 degrees before the desired temperature.
   • Steam wand is flushed and wiped after steaming.
   • Big bubbles are removed by swirling and knocking the pitcher on the counter.

UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
UNIT CODE : TRS3113102

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.

1. Take orders of guests
   • Orders are taken and verified with guests or dining service crew.
   • Recommendations are offered to the guest on selection of coffee beverages.
   • General information about the coffee beans are provided to guests
   • Mise-en-place for coffee service is completed according to establishment’s standards and procedures.
2. Prepare espresso-based beverages
   • Hot and cold espresso-based beverages are prepared according to standard recipes of the establishments
   • Only good/perfect shots of espresso are served or used in the beverages.
   • Appropriate cups/glasses and accessories are selected according to the beverage ordered.
   • Espresso beverages are served immediately.
3. Prepare and serve brewed coffee
   • Brewed coffee is prepared according to the brewing method desired by the guest.
   • Coffee is brewed according to ideal brewing time of the method
   • Coffee beans are weighed or measured according to brewing method.
   • Brewed coffee is served immediately.

COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNIT CODE : TRS311201

This unit of competency deals with the knowledge, skills and attitude required to access, increase and update industry knowledge. It includes seek information on the industry and update industry knowledge

1. Seek information on the industry
   • Sources of information on the industry are correctly identified and accessed
   • Information to assist effective work performance is obtained in line with job requirements
   • Specific information on sector of work is accessed and updated
   • Industry information is correctly applied to day-to-day work activities
2. Update industry knowledge
   • Informal and/or formal research is used to update general knowledge of the industry
   • Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities

UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENE PROCEDURES
UNIT CODE : TRS311202

This unit of competency deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks.

1. Follow hygiene procedures
   • Workplace hygiene procedures are implemented in line with enterprise and legal requirements
   • Handling and storage of items are undertaken in line with enterprise and legal requirements
2. Identify and prevent hygiene risks
   • Potential hygiene risks are identified in line with enterprise procedures
   • Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements
   • Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up

UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
UNIT CODE : TRS311203

This unit covers the knowledge, skills and attitudes and values needed to perform computer operations which includes inputting, accessing, producing and transferring data using the appropriate hardware and software

1. Plan and prepare for task to be undertaken
   • Requirements of task are determined
   • Appropriate hardware and software is selected according to task assigned and required outcome
   • Task is planned to ensure OH & S guidelines and procedures are followed
2. Input data into computer
   • Data are entered into the computer using appropriate program/application in accordance with company procedures
   • Accuracy of information is checked and information is saved in accordance with standard operating procedures
   • Inputted data are stored in storage media according to requirements
   • Work is performed within ergonomic guidelines
3. Access information using computer
   • Correct program/application is selected based on job requirements
   • Program/application containing the information required is accessed according to company procedures
   • Desktop icons are correctly selected, opened and closed for navigation purposes
   • Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards
4. Produce/output data using computer system
   • Entered data are processed using appropriate software commands
   • Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures
   • Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures
5. Maintain computer equipment and systems
   • Systems for cleaning, minor maintenance and replacement of consumables are implemented
   • Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures
   • Basic file maintenance procedures are implemented in line with the standard operating procedures

UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
UNIT CODE : TRS311204

This unit of competency deals with the knowledge, skills and attitudes in following health, safety and security practices. It includes dealing with emergency situations and maintaining safe personal presentation standards.

1. Follow workplace procedures for health, safety and security practices
   • Correct health, safety and security procedures are followed in line with legislation, regulations and enterprise procedures
   • Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure
   • Suspicious behavior or unusual occurrence are reported in line with enterprise procedure
2. Deal with emergency situations
   • 2.1 Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility
   • Emergency procedures are followed in line with enterprise procedures
   • Assistance is sought from colleagues to resolve or respond to emergency situations
   • Details of emergency situations are reported in line with enterprise procedures
3. Maintain safe personal presentation standards
   • Safe personal standards are identified and followed in line with enterprise requirements

UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICE
UNIT CODE : TRS311205

This unit of competency deals with the knowledge, skills and attitudes in providing effective customer service. It includes greeting customer, identifying customer needs, delivering service to customer, handling queries through telephone, fax machine, internet and email and handling complaints, evaluation and recommendation.

1. Greet customer
   • Guests are greeted in line with enterprise procedure
   • Verbal and non-verbal communications are appropriate to the given situation
   • Non verbal communication of customer is observed responding to customer
   • Sensitivity to cultural and social differences is demonstrated
2. Identify customer needs
   • Appropriate interpersonal skills are used to ensure that customer needs are accurately identified
   • Customer needs are assessed for urgency so that priority for service delivery can be identified
   • Customers are provided with information
   • Personal limitation in addressing customer needs is identified and where appropriate, assistance is sought from supervisor
3. Deliver service to customer
   • Customer needs are promptly attended to in line with enterprise procedure
   • Appropriate rapport is maintained with customer to enable high quality service delivery
   • Opportunity to enhance the quality of service and products are taken wherever possible
4. Handle queries through telephone, fax machine, internet and email
   • Use telephone, computer, fax machine, internet efficiently to determine customer requirements
   • Queries/ information are recorded in line with enterprise procedure
   • Queries are acted upon promptly and correctly in line with enterprise procedure
5. Handle complaints, evaluation and recommendations
   • 5.1 Guests are greeted with a smile and eye-to-eye contact
   • Responsibility for resolving the complaint is taken within limit of responsibility
   • Nature and details of complaint are established and agreed with the customer
   • Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105

This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

1. Obtain and convey workplace information
   • Specific and relevant information is accessed from appropriate sources
   • Effective questioning, active listening and speaking skills are used together and convey information
   • Appropriate medium is used to transfer information and ideas
   • Appropriate non- verbal communication is used
   • Appropriate lines of communication with supervisors and colleagues are identified and followed
   • Defined workplace procedures for the location and storage of information are used
   • Personal interaction is carried out clearly and concisely
2. Participate in workplace meetings and discussions
   • Team meetings are at ended on time
   • Own opinions are clear expressed and those of others are listened to without interruption
   • Meeting inputs are consistent with the meeting purpose and established protocols
   • Workplace interactions are conducted in a courteous manner
   • Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to.
   • Meetings outcomes are interpreted and implemented
3. Complete relevant work related documents
   • Range of forms relating to conditions of employment are completed accurately and legibly
   • Workplace data is recorded on standard workplace forms and documents
   • Basic mathematical processes are used for routine calculations
   • Errors in recording information on forms/documents are identified and properly acted upon
   • Reporting requirements to supervisor are completed according to organizational guidelines

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

1. Describe team role and scope
   • The role and objective of the team is identified from available sources of information
   • Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources.
2. Identify own role and responsibility within team
   • Individual role and responsibilities within the team environment are identified.
   • Roles and responsibility of other team members are identified and recognized.
   • Reporting relationships within team and external to team are identified.
3. Work as a team member
   • Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives.
   • Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context.
   • Observed protocols in reporting using standard operating procedures.
   • Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107

This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

1. Integrate personal objectives with organizational goals
   • Personal growth and work plans are pursued towards improving the qualifications set for the profession
   • Intra- and interpersonal relationships is are maintained in the course of managing oneself based on performance evaluation
   • Commitment to the organization and its goal is demonstrated in the performance of duties
2. Set and meet work priorities
   • Competing demands are prioritized to achieve personal, team and organizational goals and objectives.
   • Resources are utilized efficiently and effectively to manage work priorities and commitments
   • Practices along economic use and maintenance of equipment and facilities are followed as per established procedures
3. Maintain professional growth and development
   • Trainings and career opportunities are identified and availed of based on job requirements
   • Recognitions are sought/received and demonstrated as proof of career advancement
   • Licenses and/or certifications relevant to job and career are obtained and renewed

UNIT OF COMPETENCY : PRACTICE  OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
UNIT CODE : 500311108

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.

1. Identify hazards and risks
   • Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures
   • Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
   • Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures
2. Evaluate hazards and risks
   • Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
   • Effects of the hazards are determined
   • OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
3. Control hazards and risks
   • Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently
     followed
   • Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies
   • Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices
   • Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol
4. Maintain OHS awareness
   • Emergency-related drills and trainings are participated in as per established organization guidelines and procedures
   • OHS personal records are completed and updated in accordance with workplace requirements

DEFINITION OF TERMS

• APERITIF – is any drink taken before meals, to improve your appetite
• AFTER DINNER DRINK (COCKTAIL) – a mixed drinks that are basically sweet and/or creamy in taste and are usually served after a meal
• BREWING – a stage in making beer in which worth is boiled with hops
• BUSBOY – refers to the dining room helper and runner, title given to a Food and Beverage Service Attendant, National Certificate I
• BUSSED OUT – taking out soiled plates/dishes from the dining area to dishwashing area
• CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT – refers to the supervisor of The Food and Beverage Service Attendant, also refers to Food and Beverage Service Attendant, National Certificate Level I.
• COCKTAIL – is 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.
• COMMIS – refers to the category according to the extent of difficulty and complexity of skills and knowledge required for the job.
• COMMUNICATION – the transfer of ideas through verbal and non-verbal communication
• CORDIAL/ LIQUEUR – a spirits that are sweetened and flavor with natural flavor’s
• DISH OUT – food taken from the kitchen to the dining area
• DISTILLATION – a process involving continuous evaporation and condensation of liquid wherein higher alcohol content could be obtained
• FERMENTATION – an action of yeast upon a sugar in solution, which breaks down the sugar into carbon dioxide and alcohol
• FLAMBE’ – flamed with spirit or liqueur
• FOOD AND BEVERAGE SERVICE ATTENDANT – refers to the workers assigned in the service of food and beverage to the guests, also known as waiter.
• GARNISH – an ingredient which decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnishes
• HIGHBALL DRINK – is a tall drink consisting of a shot of specified spirit with mixers such as sodas, water, etc. serve with cube ice in a highball glass
• LEVEL / CLASS – refers to the category according to the extent of difficulty and complexity of skills and knowledge required of the jobs.
• LONG OR TALL DRINK – is a mixed drinks that are served in tall glasses
• MENU – a list in specific order of the dishes to be served at a given meal
• MISE EN PLACE – French term for “put in place” having all ingredients in ready to use. Preparation before service
• PRE-DINNER – short mixed drinks that are basically dry in taste and are usually served before a meal to wet the appetite
• SPIRITS – are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substance with sugar or starch-based
• SILVERWARE – tableware made of solid silver, silver gilt or silver metal. Silver plate made from single strip of plated metal
• TABLE NAPKIN – an individual piece of linen which is used to protect the clothing or wipe the mouth during a meal