TRAINING REGULATIONS FOR
CURRICULUM
POLO On-site Training for OFWs
|[pic] |
|Barista NC II |
|[pic] |Technical Education and Skills Development Authority (TESDA) |
| |East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines |
CURRICULUM DESIGN FOR
BARISTA NC II TRSBRT213
BARISTA NC II
The 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 Barista
A 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:
❑ Barista
ENHANCED COURSE DESIGN
|Enhanced Course Outline |*NOMINAL |Suggested |CERTIFICATION |
|based on TESDA Training Regulations for |DURATION |Training Methods | |
|Barista NC II (TRSCOK212) | | | |
|Prepare espresso |40 |Lecture/ discussion |Barista NC II |
|Set up and prepare machine and equipment | |Demonstration |Prepare espresso TRS3113100 |
|Dose and tamp coffee | |Hands-on |Texture milk (TRS3113101) |
|Extract espresso | |Video viewing |Prepare and serve coffee beverages |
| | |Picture/photos/ drawings |(TRS3113102) |
| | | |Perform basic maintenance of machine and |
| | | |equipment (TRS3113103) |
| | | |Perform basic cashiering and general |
| | | |control procedures (TRS3113104) |
|Texture milk |30 |Lecture/ discussion | |
|Prepare milk and equipment | |Demonstration | |
|Foam milk | |Hands-on | |
|Texture milk | |Video viewing | |
| | |Picture/photos/ drawings | |
| | | | |
|Prepare and serve coffee beverages | |Lecture/ discussion | |
|Take orders of guests |42 |Demonstration | |
|Prepare espresso based beverages | |Hands-on | |
|Prepare and serve brewed coffee | |Video viewing | |
| | |Picture/photos/ drawings | |
|Perform basic maintenance of machine and equipment | |Lecture/ discussion | |
|Maintain espresso machine |18 |Demonstration | |
|Clean doser grinder | |Hands-on | |
|Care of small brewing devices | |Video viewing | |
| | |Picture/photos/ drawings | |
| | | | |
|Perform basic cashiering and general control | |Lecture/ discussion | |
|procedures |12 |Demonstration | |
|Operate Electronic Cash Register (ECR) or Point of | |Hands-on | |
|Sales system (POS) | |Video viewing | |
|Receive payments | |Picture/photos/ drawings | |
|Handle change funds and Petty cash | | | |
|Maintain par stocks of items | | | |
| |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 trainee’s 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 REQUIREMENTS
Trainees or students should possess the following requirements:
• Can communicate in Basic English either oral or written;
• Can perform basic mathematical computation
LIST OF TOOLS AND EQUIPMENT
Recommended list of tools per trainee for this Qualification:
List of Tools, Equipment and Materials (ratio: 1 equipment to 4 trainees)
|TOOLS |EQUIPMENT |MATERIALS |
|QTY | |QTY | |QTY | |
|1 |Hand tampers |1 |2 - Group (semi-automatic commercial|7 kilos |Coffee beans (Fresh roasted whole) |
| | | |type espresso machine | | |
| | | |OR | | |
| | | |Single or 1-group semi-automatic | | |
| | | |commercial type espresso machine | | |
| | |1 | | | |
|1 |Bar spoons | | |7 cases | Fresh milk |
|1 |Tamping pads |1 |Refrigerator or cooler for |1 case |Liquid cream |
| | | |milk/cream | | |
|1 set |Espresso cleaning tools |1 |Doser grinder (commercial type) |2 bottles |Assorted Flavored syrups with pumps |
| |(brushes) | | | | |
|1 |Cleaning chemical |1 |Chiller/refrigerator |1 jar each |Assorted Fruit purees/sauces with pumps |
|1 set |Screw drivers |1 |French Press |1 pack |stirrers |
| | |1 |Syphon |1 pack |straws |
|1 |Thermometers w clip |1 |Pourover/V60 Hand drip |7 pcs |Lint free rags (3 colors) |
|4 |Shot glasses |1 |Moka pot/stove top espresso maker |2 |Whipped cream dispenser with nozzle |
| | |1 |Automatic drip coffee maker |2 boxes |Whipped cream charger |
|4 |Demitasse cups with saucers |1 |Table top stove; camping stove |1 pack |Paper filer |
|4 |Cappuccino cups with saucers|1 |Commercial blender with extra |1 |Blind filter |
| | | |pitcher | | |
|4 |Latte cups with saucers |1 |Knock box |4 |Round bar trays |
|1 |20 oz steaming pitcher | | |2 |Milk carafe |
|1 |32 oz steaming pitcher |1 |Hand stopwatches | | |
|1 |10 or 12 oz steaming pitcher| | |2 |Squeeze bottles |
|4 pcs |Demitasse teaspoons |1 |3 in 1 Cocktail Shaker |2 |Water pitcher |
|4 pcs |teaspoons | | |2 |Ice shovels |
|4 |Water goblets | | |1 |Cooler/chest box |
|4 |Collins or Pilsner | | |2 |All purpose tongs |
|4 |Irish glass | | |1 |Spatula |
.
TRAINING FACILITIES
Based on a class intake of 25 students/trainees. It may vary depending on the number of students/trainee
| | | | |
|Space Requirement |Size in Meters |Area in Sq. Meters |Total Area in Sq. Meters |
|Student/Trainee Working Space |1 x 1 m. |1 sq. m. |25 sq. m |
|Lecture/Demo Room |(8 x 5 m.)x2 |(40sq.m.)x2 |(40 sq. m).x2 |
|Laboratory |8 x 5 m. |40 sq. m. |40 sq. m. |
|Learning Resource Center |3 x 5 m. |15 sq. m. |15 sq. m. |
|Facilities/Equipment/ Circulation Area | | |36 sq. m. |
|Total workshop area: |156 sq. m. +40sq.m. |
TRAINER’S 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.[1]
Minimum requirements:
➢ Holder of a National Certificate in the Qualification s/he will teach; and
➢ Has completed the following units of Trainer’s Methodology Level I:
I. Plan Training Sessions;
• Identifying learner’s 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 II
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
UNIT OF COMPETENCY : PREPARE ESPRESSO
UNIT CODE : TRS3113100
MODULE 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 equipment
LO2. Dose and tamp coffee
LO3. Extract espresso
LO1. SET UP AND PREPARE MACHINE AND EQUIPMENT
ASSESSMENT 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 grinder
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
ASSESSMENT METHODS:
Written exercise/Practical test
Oral questioning
Observation
LO2. DOSE AND TAMP COFFEE
ASSESSMENT 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 ESPRESSO
ASSESSMENT 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
METHODOLOGIES:
▪ Lecture/discussion
▪ 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 : TRS3113101
MODULE 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.
.
NOMINAL DURATION : 30 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1 Prepare milk and equipment
LO2 Foam milk
LO3 Texture 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
METHODOLOGIES:
▪ Lecture/discussion
▪ Demonstration
▪ Hands-on/practice sessions
▪ Video viewing
▪ Picture/photos/drawings
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
▪ Hands-on/practice sessions
▪ Video viewing
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
▪ Portfolio
LO3. TEXTURE MILK
ASSESSMENT CRITERIA
1. 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
▪ Hands-on/practice sessions
▪ Video viewing
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
▪ Portfolio
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
UNIT 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.
.
NOMINAL DURATION : 42 hours
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 GUESTS
ASSESSMENT 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 establishment’s standards and procedures
CONTENTS
▪ Taking coffee order
▪ Selection of coffee
▪ Coffee beans
▪ Coffee process
▪ Intro to roasting
▪ Coffee service
METHODOLOGIES:
▪ Lecture/discussion
▪ Demonstration
▪ Hands-on/practice sessions
▪ Video viewing
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Written test
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
▪ Portfolio
LO2. PREPARE ESPRESSO-BASED BEVERAGES
ASSESSMENT CRITERIA:
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
▪ Hands-on/practice sessions
▪ Video viewing
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
▪ Portfolio
LO3. PREPARE AND SERVE BREWED COFFEE
ASSESSMENT CRITERIA:
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
▪ Hands-on/practice sessions
▪ Video viewing
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
▪ Portfolio
UNIT OF COMPETENCY : PERFORM BASIC MAINTENANCE OF MACHINES AND EQUIPMENT
UNIT CODE : TRS3113103
MODULE 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.
.
NOMINAL DURATION : 18 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1 Maintain espresso machine
LO2 Clean doser grinder
LO3 Care of small brewing devices
LO1. MAINTAIN ESPRESSO MACHINE
ASSESSMENT 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
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ 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
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
LO3. CARE OF SMALL BREWING DEVICES
ASSESSMENT CRITERIA:
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
▪ Hands-on/practice sessions
▪ Video viewing
▪ Picture/photos/drawings
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
▪ Portfolio
UNIT OF COMPETENCY : PERFORM BASIC CASHIERING AND GENERAL
CONTROL PROCEDURES
UNIT CODE : TRS3113104
MODULE 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.
NOMINAL DURATION : 12 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1 Operate electronic cash register (ECR) or point of sales system (POS)
LO2 Receive payments
LO3 Handle change funds and petty cash
LO4 Maintain par stock of items
LO1. 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
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ 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
METHODOLOGIES:
▪ Lecture/discussion
▪ Demonstration
▪ Role play
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
LO3. HANDLE CHANGE FUNDS AND PETTY CASH
ASSESSMENT CRITERIA:
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
METHODOLOGIES:
▪ Lecture/discussion
▪ Classroom exercises
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning
LO4. MAINTAIN PAR STOCK OF ITEM
ASSESSMENT 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
ASSESSMENT METHODS:
▪ Practical test/simulation
▪ Observation
▪ Oral questioning[pic]
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[1] (The training modules corresponding to the above units of Trainer’s Methodology can be accessed through the TESDA-NITESD website.)
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