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It defines the qualification’s scope—operating a bar, preparing and mixing cocktails and non-alcoholic concoctions, and providing basic wine service except in “Specialty Coffee Shops.” The document organizes competency standards into basic, common, core, and elective units, including workplace communication and safety, hygiene, customer service, and bar operations, supported by performance criteria and evidence 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is addressed in the unit “Participate in workplace communication”?",{"text":121,"@type":113},"It covers gathering, interpreting, and conveying workplace information using appropriate sources, questioning and listening skills, proper mediums, non-verbal communication, and completion of relevant work documents.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},469060,1791163107,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},3848291630094,"https://eur-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","TRAINING REGULATIONS  \nBARTENDING NC II  \nTOURISM SECTOR  \n(HOTEL AND RESTAURANT)  \nTECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY  \nEast Service Road, South Superhighway, Taguig City, Metro Manila  \nTABLE OF CONTENTS  \nTOURISM SECTOR  \n(HOTEL AND RESTAURANT)  \nBARTENDING NC II  \nPage No.  \nSECTION 1 BARTENDING NC II QUALIFICATION 1  \nSECTION 2 COMPETENCY STANDARDS  \n• Basic Competencies 2-13  \n• Common Competencies 14-28  \n• Core Competencies 29 – 51  \n• Elective Competencies 52 – 60  \nSECTION 3 TRAINING STANDARDS  \n3.1 Curriculum Design 61-64  \n3.2 Training Delivery 65  \n3.3 Trainee Entry Requirements 65  \n3.4 List of Tools, Equipment and Materials 66-69  \n3.5 Training Facilities 70  \n3.6 Trainer’s Qualifications 70  \n3.7 Institutional Assessment 70  \nSECTION 4 NATIONAL ASSESSMENT AND  \nCERTIFICATION ARRANGEMENTS 71  \nCOMPETENCY MAP 72  \nDEFINITION OF TERMS 73-74  \nACKNOWLEDGEMENTS  \nTRAINING REGULATIONS FOR  \nBARTENDING NC Il  \nSECTION I BARTENDING NC II QUALIFICATION  \nThe BARTENDING NC ll Qualification 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”.  \nThis Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A.  \nThe Units of Competency comprising this Qualification include the following:  \nCODE NO.  \n500311105  \n500311106  \n500311107  \n500311108  \nCODE NO.  \nTRS311201  \nTRS311202  \nTRS311203  \nTRS311204  \nTRS311205  \nCODE NO.  \nTRS512395  \nTRS512396  \nTRS512397  \nTRS512398  \nCODE NO.  \nTRS3113100  \nTRS3113101  \nTRS3113102  \nBASIC COMPETENCIES  \nParticipate in workplace communication Work in a team environment  \nPractice career professionalism  \nPractice occupational health and safety procedures  \nCOMMON COMPETENCIES  \nDevelop and update industry knowledge Observe workplace hygiene procedures Perform computer operations  \nPerform workplace and safety practices Provide effective customer service  \nCORE COMPETENCIES  \nClean bar areas Operate bar  \nPrepare and mix cocktails and non-alcoholic concoctions Provide basic wine service  \nELECTIVE COMPETENCIES  \nPrepare espresso Texture milk  \nPrepare and serve coffee beverages  \nA person who has achieved this Qualification is competent to be:  \n❑ Bartender/Barkeeper  \n❑ Bar Utility/Back  \nSECTION 2 COMPETENCY STANDARDS  \nThis section gives the details of the contents of the basic, common and core units of competency required in BARTENDING NC II.  \nBASIC COMPETENCIES  \nUNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION  \nUNIT CODE : 500311105  \nUNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes  \nrequired to gather, interpret and convey information in response to workplace requirements.  \n\n| ELEMENT | PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables |\n| --- | --- |\n| 1. Obtain and convey workplace information | 1.1 Specific and relevant information is accessed from\u003Cbr>appropriate sources\u003Cbr>1.2 Effective questioning , active listening and speaking skills are used to gather and convey information\u003Cbr>1.3 Appropriate medium is used to transfer information and ideas\u003Cbr>1.4 Appropriate non-verbal communication is used\u003Cbr>1.5 Appropriate lines of communication with supervisors and colleagues are identified and followed\u003Cbr>1.6 Defined workplace procedures for the location and storage of information are used\u003Cbr>1.7 Personal interaction is carried out clearly and concisely |\n| 2. Participate in workplace meetingsand discussions | 2.1 Team meetings are attended on time\u003Cbr>2.2 Own opinions are clearly expressed and those of others are listened to without interruption\u003Cbr>2.3 Meeting inputs are consistent with the meeting purpose and established protocols\u003Cbr>2.4 Workplace interactions are conducted in a courteous manner\u003Cbr>2.5 Questions about simple routine workplace procedure","cbCaig0xz2fJ3nhT","https://ap.wps.com/l/cbCaig0xz2fJ3nhT","pdf",1147346,77,"English","# Bartending NC II Qualification\n## Qualification scope and packaging\n# Competency Standards\n## Basic Competencies\n## Common Competencies\n## Core Competencies\n## Elective Competencies\n# Training Standards\n## Curriculum Design\n## Training Delivery\n## Trainee Entry Requirements\n## Tools, Equipment and Materials\n## Training Facilities\n## Trainer’s Qualifications\n## Institutional Assessment\n# National Assessment and Certification Arrangements\n# Competency Map\n# Definition of Terms\n# Acknowledgements","[{\"question\":\"What does the Bartending NC II qualification cover?\",\"answer\":\"It covers operating a bar, preparing and mixing cocktails and non-alcoholic concoctions, and providing basic wine service to guests in food and beverage service providers except “Specialty Coffee Shops”.\"},{\"question\":\"Which competency categories are included in Bartending NC II?\",\"answer\":\"The qualification includes basic competencies, common competencies, core competencies, and elective competencies, each with specified units and performance requirements.\"},{\"question\":\"What is addressed in the unit “Participate in workplace communication”?\",\"answer\":\"It covers gathering, interpreting, and conveying workplace information using appropriate sources, questioning and listening skills, proper mediums, non-verbal communication, and completion of relevant work documents.\"}]","Training Regulations - Bartending NC II - Tourism Sector (Hotel and Restaurant) | PDF",1790775041,194]