The BARTENDING NCII Qualification consists of competencies that a person must achieve to operate a bar, provide wine service to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury liner cruise.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A.
The Units of Competency
comprising this Qualification include the following:
CODE NO. BASIC
COMPETENCIES 500311105Participate
in workplace communication
500311106Work
in a team environment 500311107Practice
career professionalism 500311108Practice
occupational health and safety procedures
CODE NO.COMMON
COMPETENCIES TRS311201Develop
and update industry knowledge TRS311202Observe
workplace hygiene procedures TRS311203Perform
computer operations TRS311204Perform
workplace and safety practices TRS311205Provide
effective customer service
CODE NO.COMMON
COMPETENCIES TRS512312Clean
bar areas TRS512313Operate
bar TRS512314Prepare
and mix cocktails and non – alcoholic drinks TRS512315Provide
wine service
A person who
has achieved the Qualification is competent to:
Busboy (Commis de Rang)
Bartender/Barista
Wine steward (Chef de Vin/Chef Sommelier)
Bar Porter
SECTION 2COMPETENCY
STANDARDS
This section gives the
details of the contents of the basic, common and core units of competency
required in BARTENDING NCII
SECTION 3 TRAINING STANDARDS These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for Bartending NCII.
These guidelines are set to provide the Technical and Vocational Education and Training (TVET) provides with information and other important requirements to consider when designing training programs for Bartending NCII.
They include information on curriculum design; training deliver; trainee entry requirements; tools and equipment; training facilities; and trainer’s qualification, among others.
3.2 TRAINING DELIVERY The delivery of training should adhere 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;
Training is based both on and off – the – job components;
Allows for recognition of prior learning (RPL) of 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 competency – based training modality wherein the trainee is allowed to progress at his own pace. The trainer just facilitates the training delivery.
Peer teaching/monitoring is a training modality wherein fast learners are given the opportunity to assist the slow learners.
Supervised industry training or on – on – the job training is an approach in training 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.
3.3 TRAINEE ENTRY REQUIREMENTS Trainees or students who wish to enter training leading to
these qualifications should possess the following requirements:
can communicate in Basic English either oral
& written;
at least high school graduate;
physically and mentally fit;
with good moral character; and
can perform basic mathematical computation
with pleasing personality
vINSTITUTIONAL ASSESSMENT
Institutional assessment is undertaken by
trainees to determine their achievement of units of competency. A certificate
of achievement is issued for each unit of competency.
SECTION 4 – NATIONAL ASSESSMENT AND
CERTIFCATION ARRANGEMENTS
4.1 To attain the National Qualification
of BARTENDING NCII, the candidate
must demonstrate competencies in all units of competency listed in Section 1.
Successful candidates shall be awarded a National Certificate signed by the
TESDA Director General.
4.2 Individuals aspiring to be awarded the
qualification of BARTENDING NC II
must acquire Certificate of Competency in all the following individual core
units of the Qualification. Candidates may apply for assessment in any
accredited assessment center. 4.2.1.1 Clean bar areas 4.2.1.2 Operate bar 4.2.1.3 Prepare and mix
cocktails and non-alcoholic drinks. 4.2.1.4 Provide wine
service
Successful candidates shall be awarded
Certificate of Competency (COC)
4.3 Accumulation and submission of all
COCs acquired for the relevant units of competency comprising a qualification,
an individual shall be issued the corresponding National Certificate.
4.4 Assessment shall focus on the core
units of competency. The basic and common units shall be integrated or assessed
concurrently with the core units.
4.5 The following and qualified to apply
for assessment and certification;
4.5.1 Graduates of formal, non – formal
and informal including enterprise – based training programs. 4.5.2 Experienced workers (wage employed
or self employed)
4.6 The guidelines on assessment and certification are
discussed in detail in the “Procedures Manual on Assessment and Certification”
and “Guidelines on the Implementation of the Philippine TVET Qualification
System (PTQCS)”.
PROGRAM RANGE
2 - 3 months
RATE
8,000.00PHP
Competency-based training
TESDA
National Qualification: Bartending NCII COPR No.
0807022084