Sample Data Gathering Instrument for Trainees 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 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 Masters degree f. Masteral Graduate g. With units in Doctoral Level h. Doctoral Graduate Sex a. Male
b. Female

Average grade in: Math a. 95 and above b. 90 to 94 c. 85 to 89 d. 80 to 84 e. 75 to 79

Characteristics of learners Age Physical ability Your age: _____ 1. Disabilities(if any)_____________________ 2. Existing Health Conditions (Existing illness if any) a. None b. Asthma c. Heart disease d. Anemia e. Hypertension f. Diabetes g. Others(please specify) ___________________ National Certificates List down trainings related to national Certificate ___________________________ ___________________________ ___________________________ 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

Previous experience with the topic Previous learning experience

Training Level completed

Characteristics of learners 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. a. Financially challenged b. Working student c. Solo parent d. Others(please specify) ___________________________

Other needs

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 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.

CORE COMPETENCIES
CAN I?

YES

NO

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 nonalcoholic 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 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

CORE COMPETENCIES
CAN I?

YES

NO

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 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 competencies Clean Bar Areas Proof/Evidence Employment Certificate Seminar Certificate Certificate of Achievement Certificate of Competency Means of validating Dry Sealed with Original Signature Signature and Seal Certified true copy Authenticated by TESDA Self-assessment Demonstration Interview Dry Sealed with Original Signature Signature and Seal Certified true copy Authenticated by TESDA Self-assessment Demonstration Interview Dry Sealed with Original Signature Signature and Seal Certified true copy Authenticated by TESDA Self-assessment Demonstration Interview Demonstration Signature and Seal Certified true copy Authenticated by TESDA Self-assessment Demonstration

Operate Bar

Employment Certificate Seminar Certificate Certificate of Achievement Certificate of Competency

Prepare and mix cocktails

Employment Certificate Seminar Certificate Certificate of Achievement Certificate of Competency

Provide wine service

Experience Seminar Certificate Certificate of Achievement Certificate of Competency

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 Competencies Current Competencies Versus Required

Required Units of Competency/Learning Outcomes based on CBC 1. Clean Bar Areas Clean bar and equipment Clean and maintain public areas Required Units of Competency/Learning Outcomes based on CBC 2. Operate Bar Prepare bar for service Take drink orders Serve drinks Deals with customers affected with alcohol

Current Competencies

Training Gaps/Requirements

Clean bar and equipment Clean and maintain public areas Current Competencies Training Gaps/Requirements

Prepare bar for service Take drink orders Serve drinks Deals with customers affected with alcohol

Close/turn over bar operations Close/turn over bar operations Required Units of Competency/Learning Outcomes based on CBC 3. Prepare and mix cocktails Prepare and mix a range of cocktails Prepare and mix a variety Prepare and mix range of cocktails a Current Competencies Training Gaps/Requirements

Prepare

and

mix

of non-alcoholic drinks Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non-alcoholic drinks Required Units of Competency/Learning Outcomes based on CBC 4. Provide wine service 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 Check wine for faults

variety of nonalcoholic drinks Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non-alcoholic drinks Current Competencies Training Gaps/Requirements

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 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) 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 Check wine for faults Module Title/Module of Instruction 1. Provide wine service

SESSION PLAN Sector Qualification Title Unit of Competency Module Title 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

: : : :

Tourism Bartending NCII Provide wine service Providing wine service

Conduct pre assessment Preliminary Activities

LO 1: Explain different types of wines to customer Learning Content Structure, history, health benefit and trends related to wines Methods Lecture / Discussion Self-paced / Presentation Practice Feedback Resources CBLM Books Internet Time Read information Answer self- Compare sheet on ---- types check 4.1-4 answers to of wines and its answer key characteristics.

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: Commonly known food and wine marriages Using wine in cooking Interaction of primary flavors of food and wine Wines for seasons and social occasions

o o o o

C. ASSESSMENT PLAN

Written Test Performance Test

Practical examination

D. TEACHERS SELF-REFLECTION OF THE SESSION

BARTENDING NCII COMPETENCY-BASED LEARNING MATERIALS

List of Competencies
No. 1. 2. 3. Unit of Competency Clean Bar Areas Operate Bar Prepare and mix cocktails and nonalcoholic drinks Provide wine service Module Title Cleaing Bar Areas Operating Bar Preparing and mix cocktails and nonalcoholic drinks Providing Wine Service Code TRS512312 TRS512313 TRS512314

4.

TRS512315

MODULE CONTENT UNIT OF COMPETENCY MODULE TITLE 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 Provide wine service

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 ______

CRITERIA Did you. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. YES NO

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 ______

CRITERIA Did you. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. YES NO

Evidence Plan Competency standard: Unit of competency: Third party Report Ways in which evidence will be collected: [tick the column]

Observation & Questioning Demonstration & Questioning

Portfolio

The evidence must show that the trainee NOTE: *Critical aspects of competency

Written

TABLE OF SPECIFICATION
Objectives/Content area/Topics # of items/ % of test

Knowledge

Comprehension

Application

TOTAL

Performance Test

Specific Instruction for the Candidate Qualification Unit of Competency General Instruction: Specific Instruction:

QUESTIONING TOOL
Questions to probe the candidates underpinning knowledge Extension/Reflection Questions 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 candidates knowledge was: underpinning Satisfactory Not Satisfactory Satisfactory response Yes No

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 ______________________________ Supplies and Materials

practice As per TR

of

Competency As per Inventory

#1

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.