Enhanced Barista NC II_POLO

TRAINING REGULATIONS FOR

CURRICULUM

POLO On-site Training for OFWs

Barista NC II

Technical Education and Skills Development Authority (TESDA)

East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines

CURRICULUM DESIGN FOR

BARISTA NC II TRSBRT213BARISTA NC IIThe BARISTA NC II qualification is designed to enhance the knowledge, skills and attitude of trainee 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.A person who has completed this training may be qualified to become a BaristaA person who has achieved this unit of competencies is competent to become a Barista and shall be awarded Certificate of Competency of Barista NC II. The Units of Competency comprising this qualification include the following:

TRS3113100

Prepare espresso

TRS3113101

Texture milk

TRS3113102

Prepare and serve coffee beverages

TRS3113103

Perform basic maintenance of machine and equipment

TRS3113104

Perform basic cashiering and general control procedures

A person who has achieved this qualification is competent to be employed in any of the positions in Coffee shop as: BaristaENHANCED COURSE DESIGNEnhanced Course Outline

based on TESDA Training Regulations for Barista NC II (TRSCOK212)*NOMINAL DURATIONSuggested

Training MethodsCERTIFICATION

Prepare espresso

Set up and prepare machine and equipment

Dose and tamp coffee

Extract espresso

40

Lecture/ discussion

Demonstration

Hands-on

Video viewing

Picture/photos/ drawingsBarista NC II Prepare espresso TRS3113100 Texture milk (TRS3113101)

Prepare and serve coffee beverages (TRS3113102) Perform basic maintenance of machine and equipment (TRS3113103)

Perform basic cashiering and general control procedures (TRS3113104)

Texture milk

Prepare milk and equipment

Foam milk

Texture milk

30

Lecture/ discussion

Demonstration

Hands-on

Video viewing

Picture/photos/ drawings


Take orders of guests

Prepare espresso based beverages

Prepare and serve brewed coffee

42

Lecture/ discussion

Demonstration

Hands-on

Video viewing



Maintain espresso machine

Clean doser grinder

Care of small brewing devices18

Lecture/ discussion

Demonstration

Hands-on

Video viewing



Operate Electronic Cash Register (ECR) or Point of Sales system (POS)

Receive payments

Handle change funds and Petty cash

Maintain par stocks of items12Lecture/ discussion

Demonstration

Hands-on

Video viewing


142 hours

* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the competency.

TRAINING DELIVERY The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.

a) Course outline is based on competency standards/training regulations;

b) Training delivery is learner-centered and should accommodate individualized and self-paced learning strategies;

c) Training can be done on an actual workplace setting or on a simulated workplace;

d) Assessment is based in the collection of evidence of the performance of work;

e) Assessment of competency takes the trainees knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source of evidence;

f) Training program allows for recognition of prior learning (RPL) or current competencies; and

g) Training completion is based on satisfactory performance of all specified competencies indicated in the progress chart. TRAINEE ENTRY REQUIREMENTSTrainees or students should possess the following requirements:

Can communicate in Basic English either oral or written;

Can perform basic mathematical computationLIST OF TOOLS AND EQUIPMENTRecommended list of tools per trainee for this Qualification:List of Tools, Equipment and Materials (ratio: 1 equipment to 4 trainees)

TOOLSEQUIPMENTMATERIALS

QTYQTYQTY

1Hand tampers1

12 - Group (semi-automatic commercial type espresso machine

OR

Single or 1-group semi-automatic commercial type espresso machine7 kilosCoffee beans (Fresh roasted whole)

1Bar spoons7 cases Fresh milk

1Tamping pads1Refrigerator or cooler for milk/cream1 caseLiquid cream

1 setEspresso cleaning tools (brushes)1Doser grinder (commercial type)2 bottlesAssorted Flavored syrups with pumps

1Cleaning chemical1Chiller/refrigerator1 jar eachAssorted Fruit purees/sauces with pumps

1 setScrew drivers1French Press1 packstirrers

1Syphon1 packstraws

1Thermometers w clip1Pourover/V60 Hand drip7 pcsLint free rags (3 colors)

4Shot glasses1 Moka pot/stove top espresso maker2Whipped cream dispenser with nozzle

1Automatic drip coffee maker2 boxesWhipped cream charger

4Demitasse cups with saucers1Table top stove; camping stove1 packPaper filer

4Cappuccino cups with saucers1Commercial blender with extra pitcher1Blind filter

4Latte cups with saucers1Knock box4Round bar trays

120 oz steaming pitcher2Milk carafe

132 oz steaming pitcher1Hand stopwatches

110 or 12 oz steaming pitcher2Squeeze bottles

4 pcsDemitasse teaspoons13 in 1 Cocktail Shaker2Water pitcher

4 pcsteaspoons2Ice shovels

4Water goblets1Cooler/chest box

4Collins or Pilsner2All purpose tongs

4Irish glass1Spatula

. TRAINING FACILITIES

Based on a class intake of 25 students/trainees. It may vary depending on the number of students/traineeSpace RequirementSize in MetersArea in Sq. MetersTotal Area in Sq. Meters

Student/Trainee Working Space1 x 1 m.1 sq. m.25 sq. m

Lecture/Demo Room(8 x 5 m.)x2(40sq.m.)x2

(40 sq. m).x2

Laboratory8 x 5 m.40 sq. m.40 sq. m.

Learning Resource Center3 x 5 m.15 sq. m.15 sq. m.

Facilities/Equipment/ Circulation Area36 sq. m.

Total workshop area:156 sq. m. +40sq.m.

TRAINERS QUALIFICATIONS Trainers shall be required to be certified to the National Certificate for which qualification they will train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.

Minimum requirements:

Holder of a National Certificate in the Qualification s/he will teach; and

Has completed the following units of Trainers Methodology Level I:

I. Plan Training Sessions;

Identifying learners training requirements

Prepare session plan

Prepare instructional materials

Prepare assessment instruments (Institutional)

Organize learning and teaching resources; and

II. Facilitate Learning Sessions

Prepare training facilities /resources

Conduct pre-assessment

Facilitate training session

Conduct competency assessment

Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY

Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION

1. Prior to competency assessment for Barista NC II please accomplish the Self-Assessment Guide (SAG) to determine readiness for assessment

2. Submit accomplished SAG to POLO staff in- charge for advice

COMPETENCY-BASED CURRICULUM

Barista NC IITRS3113100

Prepare espresso

TRS3113101

Texture milk

TRS3113102


TRS3113103


TRS3113104


UNIT OF COMPETENCY :PREPARE ESPRESSO UNIT CODE:TRS3113100MODULE TITLE:PREPARING ESPRESSO

MODULE DESCRIPTOR:This module deals with the knowledge and skills of preparing the perfect shot of espresso based on the parameters provided herein.

NOMINAL DURATION:40 hours

SUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the students/trainees must be able to:

LO1.Set up and prepare machine and equipmentLO2.Dose and tamp coffeeLO3.Extract espressoLO1.SET UP AND PREPARE MACHINE AND EQUIPMENTASSESSMENT CRITERIA:

1. Cups are pre-heated in accordance with enterprise standards.

2. Portafilter is wiped clean and dry before dosing.

3. Grind of coffee is checked.

4. Drip tray is cleaned and dried.

5. Rags are prepared and used properly.CONTENTS:

Understanding the parts of the espresso machine

Parts of the doser grinder

Types of grind Calibrating doser grinderMETHODOLOGIES:Lecture/discussion

Demonstration

Hands-on

ASSESSMENT METHODS:Written exercise/Practical test

Oral questioning

Observation

LO2.DOSE AND TAMP COFFEEASSESSMENT CRITERIA:1. The appropriate amount of ground coffee is dosed in the portafilter.

2. Appropriate amount of pressure is applied to tamp the ground beans.

3. Ground coffee is tamped evenly.

4. Portafilter sides and spouts are wiped and cleaned before inserting to the brew head.

5. Spillage and wastage of ground beans are minimized during dosing and grinding.CONTENTS: Proper dosing

Proper tamping

METHODOLOGIES: Lecture/discussion

Demonstration

Hands-on

ASSESSMENT METHODS: Written exercise/practical test

Oral questioning

Observation

LO3.EXTRACT ESPRESSOASSESSMENT CRITERIA:1. Group head is flushed before inserting the portafilter.

2. Portafilter is inserted and coffee is brewed immediately.

3. Volume of espresso is checked.

4. Extraction time of shot is monitored.

5. Crema of espresso is inspected.

6. Espresso is served or used in a beverage immediately.

CONTENTS: What is an espresso?

Parts of an espresso

Elements of good espresso

Pulling a good shot of espresso (Procedure)

Evaluating/tasting coffee


Demonstration

Hands-on

Video viewing

Picture/photos/drawings

ASSESSMENT METHODS: Written test

Practical test/simulation

Observation

Oral questioning

Portfolio

UNIT OF COMPETENCY : TEXTURE MILK UNIT CODE: TRS3113101MODULE TITLE:TEXTURING MILK

MODULE DESCRIPTOR :This module 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.

.


SUMMARY OF LEARNING OUTCOMES:Upon completion of this module, the students/trainees must be able to:

LO1Prepare milk and equipment

LO2Foam milk

LO3Texture milk

LO1. PREPARE MILK AND EQUIPMENT

ASSESSMENT CRITERIA:

1. Milk is chilled in accordance to appropriate temperature.

2. Adequate amount of milk is measured according to the kind of drink to be prepared.

3. Correct (size of) steaming pitcher is selected in according to the kind of drink to be prepared.

4. Steam wand is flushed to remove condensed water.

5. Steam wand is wiped before steaming.

6. Rags for the steam wand are kept clean and moist.

CONTENTS: Understanding milk (lactose, fats and proteins)

Principles in foaming and steaming milk


Demonstration

Hands-on/practice sessions

Video viewing


ASSESSMENT METHODS: Practical test/simulation

Observation

Oral questioning

Portfolio

LO2.FOAM MILK

ASSESSMENT CRITERIA:1. Steam wand is positioned at the right depth of the milk.

2. Full steam is applied when introducing air into the milk.

3. The sound of air being drawn into the milk is judged/evaluated thru the hissing sound.

4. Milk is stretched according to the desired volume of foam.

5. Milk is converted into microfoam.

CONTENT: How to foam milk properly

METHODOLOGIES: Demonstration


Video viewing



Observation

Oral questioning

Portfolio

LO3.TEXTURE MILK

ASSESSMENT CRITERIA1. Steam wand is angled as appropriate to create a whirlpool effect.

2. Milk is spun to achieve the desired consistency.

3. Milk is steamed at the ideal temperature for immediate consumption.

4. Steam wand is shut off some 5 degrees before the desired temperature.

5. Steam wand is flushed and wiped after steaming.

6. Big bubbles are removed by swirling and knocking the pitcher on the counter.

CONTENT: How to steam/texture milk properly

METHODOLOGIES: Demonstration


Video viewing



Observation

Oral questioning

Portfolio

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

MODULE TITLE:

PREPARING AND SERVING COFFEE

MODULE DESCRIPTOR:This module 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 siphon, pour-over and French press..


SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be able to:

LO1.Take orders of guests

LO2.Prepare espresso-based beverages

LO3.Prepare and serve brewed coffee

LO1.TAKE ORDERS OF GUESTSASSESSMENT CRITERIA:

1. Orders are taken and verified with guests or dining service crew.

2. Recommendations are offered to the guest on selection of coffee beverages.

3. General information about the coffee beans are provided to guests

4. Mise-en-place for coffee service is completed according to establishments standards and proceduresCONTENTS

Taking coffee order

Selection of coffee

Coffee beans

Coffee process

Intro to roasting

Coffee service


Demonstration


Video viewing


ASSESSMENT METHODS: Written test


Observation

Oral questioning

Portfolio

LO2.PREPARE ESPRESSO-BASED BEVERAGES


1. Hot and cold espresso-based beverages are prepared according to standard recipes of the establishments.

2. Only good/perfect shots of espresso are served or used in the beverages.

3. Appropriate cups/glasses and accessories are selected according to the beverage ordered.

4. Espresso beverages are served immediately.

CONTENTS:

Hot and cold espresso-based beverages

Pulling a good shot of espresso

Serving espresso beverages

Accessories/glasses use in serving espresso beverages

METHODOLOGIES:

Lecture/discussion

Demonstration


Video viewing


ASSESSMENT METHODS:


Observation

Oral questioning

Portfolio

LO3.PREPARE AND SERVE BREWED COFFEE


1. Brewed coffee is prepared according to the brewing method desired by the guest.

2. Coffee is brewed according to ideal brewing time of the method.

3. Coffee beans are weighed or measured according to brewing method.

4. Brewed coffee is served immediately.CONTENTS:

Different brewing methods

Essentials of Good Brewing

Brewing coffee using different coffee makers

Proper way of serving brewed coffee

METHODOLOGIES:

Lecture/discussion

Demonstration


Video viewing


ASSESSMENT METHODS:


Observation

Oral questioning

Portfolio

UNIT OF COMPETENCY :PERFORM BASIC MAINTENANCE OF MACHINES AND EQUIPMENT UNIT CODE:TRS3113103MODULE TITLE:PERFORMING BASIC MAINTENANCE OF MACHINES AND EQUIPMENT

MODULE DESCRIPTOR:This module covers the knowledge and skills required in the regular maintenance of the espresso machine and other coffee equipment including cleaning and standard operating procedures that must be performed before and after operating the machines and equipment.

.




LO1Maintain espresso machine

LO2Clean doser grinder

LO3Care of small brewing devices

LO1.MAINTAIN ESPRESSO MACHINEASSESSMENT CRITERIA:1. Backflushing is performed depending on the type of machine.

2. Clean hot water is poured into the drip tray.

3. Steam wand is cleaned and wiped with a clean and moist rag.

4. Appropriate food grade cleaning chemical is used to backflush and descale espresso machine.

5. Porta filer and baskets are soaked in hot water to remove oils.

6. Group head and screen are brushed at the end of the day.

7. Water softener filter is checked regularly.

8. Suitable cleaning tools and materials are used to perform maintenance procedures of the machine.

9. Minor machine trouble shooting is demonstrated.

CONTENTS Overview of the espresso machine

Daily maintenance procedures

Weekly maintenance procedures

Basic Trouble shooting

METHODOLOGIES:

Lecture/discussion

Demonstration

Hands-on



Observation

Oral questioning

LO2.CLEAN DOSER GRINDER

ASSESSMENT CRITERIA:1. Grounds are brushed off from the bottom and exterior part of the grinder.

2. Bean hopper is wiped with clean cloth or paper towel or washed in warm water.

3. The doser chamber or compartment (especially the chute area) is brushed out.

4. Grinder blades are checked regularly.

CONTENT: Cleaning and maintaining doser grinder

METHODOLOGIES:

Lecture/discussion

Demonstration

Hands-on



Observation

Oral questioning

LO3.CARE OF SMALL BREWING DEVICES


1. Small brewers are cleaned right after use in accordance with enterprise standards.

2. Small brewers are wiped dried before storage in accordance with enterprise standards.

3. Small brewers are stored in their proper places in accordance with enterprise standards.

4. Ceramics and glass brewers are washed and soaped after use in accordance with enterprise standards.

5. Filters of the small brewing apparatuses are checked for damages.CONTENT:

Care and maintenance of coffee brewing machines

METHODOLOGIES:

Lecture/discussion

Demonstration


Video viewing


ASSESSMENT METHODS:


Observation

Oral questioning

Portfolio

UNIT OF COMPETENCY :PERFORM BASIC CASHIERING AND GENERAL CONTROL PROCEDURES UNIT CODE:TRS3113104MODULE TITLE:PERFORMING BASIC CASHIERING AND GENERAL

CONTROL PROCEDURES

MODULE DESCRIPTOR:This module covers the with the knowledge and skills required to perform basic cashiering function as well as carry out general control procedures including stock/inventory control.




LO1Operate electronic cash register (ECR) or point of sales system (POS)LO2Receive paymentsLO3Handle change funds and petty cash

LO4Maintain par stock of itemsLO1.OPERATE ELECTRONIC CASH REGISTER (ECR) OR POINT OF SALES SYSTEM (POS)ASSESSMENT CRITERIA:

1. ECR or POS is prepared before operation following standard procedures.

2. Business transactions are entered and recorded in accordance with enterprise standards.

3. Reports are generated at the end of the shift in accordance with enterprise standards.

4. New item data are entered into the system in accordance with enterprise standard operating procedures.

5. Back up data base are made in accordance with enterprise standards.

CONTENT

Understanding ECR or POS

METHODOLOGIES:

Lecture/discussion

Demonstration

Role play


Observation

Oral questioning

LO2.RECEIVE PAYMENTS

ASSESSMENT CRITERIA:1. Cash is received and counted in accordance with enterprise accounting procedures.

2. Change is given and counted in front of the guest in accordance with enterprise accounting procedures.

3. Receipts/tapes are printed out and given to guest in accordance with enterprise accounting procedures.

CONTENTS: Processing receipts and payment (Handling cash and credit cards)

Closing sales


Demonstration

Role play


Observation

Oral questioning

LO3.HANDLE CHANGE FUNDS AND PETTY CASH


1. Cash funds are secured in accordance with enterprise standard procedures.

2. Cash count reports are prepared in accordance with enterprise standard procedures.

3. Expenses are monitored and recorded in accordance with enterprise standard.

CONTENT:

Managing Change funds


Classroom exercises


Observation

Oral questioning

LO4.MAINTAIN PAR STOCK OF ITEMASSESSMENT CRITERIA:\1. Beginning and ending inventory are conducted before and after operations in accordance with enterprise inventory procedures

2. Stocks are requested according to enterprise standard procedures

3. Issued stock items are checked against requisition documents in accordance with enterprise procedures

4. Stock levels are monitored in accordance with par stocking procedures.

CONTENTS:

Stock control and inventory

Par stocking

METHODOLOGIES:

Lecture/discussion

Classroom exercises


Observation

Oral questioning (The training modules corresponding to the above units of Trainers Methodology can be accessed through the TESDA-NITESD website.)

PAGE 1TR COMMERCIAL COOKING NC II

Documents

Enhanced Barista NC II_POLO