Barista NC II (New)

COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
BARISTA NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Luzon Expressway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A. Course Design ............................................................................................. 1-6
B. Modules of Instruction ................................................................................ 7-67
 BASIC COMPETENCIES ..................................................................... 7

o Participating in workplace communications ................................ 8-11
o Working in a team environment................................................ 12-14
o Practicing career professionalism ........................................... 15-18
o Practicing occupational health and safety procedures ............ 19-22
 COMMON COMPETENCIES ............................................................. 23

o Developing and updating industry knowledge .......................... 24-26
o Observing workplace hygienic procedures ............................... 27-29
o Performing computer operations .............................................. 30-35
o Performing workplace and safety practices .............................. 36-39
o Providing effective customer services ...................................... 40-45
 CORE COMPETENCIES ......................................................................... 46

o Preparing Espresso.................................................................. 47-50
o Texturing milk ........................................................................... 51-54
o Preparing and serving coffee ................................................... 55-58
o Performing basic maintenance of machines and
equipment ................................................................................. 59-62
o Performing Basic Cashiering and General Control
Procedures .............................................................................. 63-67
TESDA-SOP-QSO-O2-F07
COURSE DESIGN
COURSE TITLE : BARISTA
NOMINAL DURATION : 186 hours
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION
This course is designed to enhance the knowledge, skills and attitude in BARISTA NC
II 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.
TRAINEE ENTRY REQUIREMENTS:
Trainees or students wishing to gain entry into this qualification should possess the
following requirements:
 Must have completed a 10-year basic education

 Good in oral and written communication
 Physically and mentally fit
CBC Barista NC II -1-

COURSE STRUCTURE:
BASIC COMPETENCIES
(20 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 5 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Working in a 2.1.1 Describe and identify 5 hours
environment team team role and
environment responsibility in a team
2.1.2 Work as a team
member
3. Practice career 3.1 Practicing 3.1.1 Integrate personal 5 hours
professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and
development
4. Practice 4.1 Practicing 4.1.1 Identify and evaluate 5 hours
occupational occupational hazard and risks
health and health and 4.1.2 Control hazards and
safety safety risks
4.1.3 Maintain occupational
health and safety
awareness

COMMON COMPETENCIES
(24 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Seek information on the 4 hours
update industry and update industry
knowledge industry 1.1.2 Update continuously
knowledge relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Follow hygiene 5 hours
workplace workplace procedures
hygiene hygiene 2.1.2 Identify and prevent
procedures procedures hygiene risk
3. Perform 3.1 Performing 3.1.1 Plan and prepare task to 5 hours
computer computer be undertaken
operations operations 3.1.2 Input data into a
computer
3.1.3 Access information using
computer
3.1.4 Produce/ output data
using computer system
2.1.3 Maintain computer
system
4. Perform 4.1 Performing 4.1.1 Practice workplace 5 hours
workplace and workplace and procedures for health,
safety practices safety safety and security
practices practices
4.1.2 Deal with emergency
situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Greet customers 5 hours
effective effective 5.1.2 Identify customer needs
customer customer 5.1.3 Deliver service to
service service customer
5.1.4 Handle queries through
telephone, fax machine,
internet and email
5.1.5 Handle complaints,
evaluation and
recommendations

CORE COMPETENCIES
(142 hours)
1. Prepare 1.1 Preparing 1.1.1 Set up and prepare 40 hours

espresso espresso machine and equipment
1.1.2 Dose and tamp coffee
1.1.3 Extract espresso
2. Texture milk 2.1 Texturing milk 2.1.1 Prepare milk and equipment 30 hours
2.1.2 Foam milk
2.1.3 Texture milk
3. Prepare and 3.1 Preparing and 3.1.1 Take orders of guests 42 hours
serve coffee serving coffee 3.1.2 Prepare espresso based
beverages beverages
3.1.3 Prepare and serve brewed
coffee
4. Perform basic 4.1 Performing 4.1.1 Maintain espresso machine 18 hours
maintenance on basic 4.1.2 Clean doser grinder
machines and maintenance 4.1.3 Care of small brewing
equipment on machines devices
and equipment
5. Perform basic 5.1 Performing 5.1.1 Operate electronic cash 12 hours
cashiering and basic register (ECR) or point of
general control cashiering and sales system (POS)
procedures general control 5.1.2 Receive payments
procedures 5.1.3 Handle change funds and
petty cash
5.1.4 Maintain par stocks of items

RESOURCES
Recommended tools, equipment and materials for the training of 25 trainees for
Barista NC II.
TOOLS EQUIPMENT MATERIALS

QTY. DESCRIPTION QTY. DESCRIPTION QTY. DESCRIPTION
2 Hand tampers 1 2 - Group (semi- 25 Coffee beans (Fresh
automatic commercial kilos roasted whole)
type espresso
machine
OR
2 Single or 1-group
semi-automatic
commercial type
espresso machine
3 Bar spoons 30 Fresh milk
cases
2 Tamping pads 1 Refrigerator or cooler 1 case Liquid cream
for milk/cream
1 set Espresso 1 Doser grinder 2 Assorted Flavored syrups
cleaning tools (commercial type) bottles with pumps
(brushes)
1 Cleaning 1 Chiller/refrigerator 1 jar Assorted Fruit
chemical each purees/sauces with
pumps
1 set Screw drivers 2 French Press 1 pack stirrers
2 Syphon 1 pack straws
2 Thermometers w 3 Pourover/V60 Hand 30 pcs Lint free rags (3 colors)
clip drip
12 Shot glasses 1 Moka pot/stove top 2 Whipped cream dispenser
espresso maker with nozzle
1 Automatic drip coffee 2 Whipped cream charger
maker boxes
12 Demitasse cups 1 Table top stove; 1 pack Paper filer
with saucers camping stove
12 Cappuccino cups 1 Commercial blender 1 Blind filter
with saucers with extra pitcher
12 Latte cups with 2 Knock box 5 Round bar trays
saucers
6 20 oz steaming 2 Milk carafe
pitcher
4 32 oz steaming 3 Hand stopwatches
pitcher
2 10 or 12 oz 3 Squeeze bottles
steaming pitcher
1 doz Demitasse 2 3 in 1 Cocktail Shaker 2 Water pitcher
teaspoons
1 doz teaspoons 2 Ice shovels
6 Water goblets 1 Cooler/chest box
12 Collins or Pilsner 2 All purpose tongs
6 Irish glass 1 Spatula

COURSE DELIVERY:
 Competency-based training
 School/Center- based training
 Enterprise-based training
 Virtual training
ASSESSMENT METHODS:
 Written test
 Practical test
 Oral questioning
 Observation
 Portfolio
TRAINER’S QUALIFICATIONS
 Must be a holder of National TVET Trainer Certificate (NTTC) Level I – Barista NC II

 Must be physically fit
 Must be of good moral character
 Must have attended relevant upgrading barista trainings and seminars

MODULES OF INSTRUCTION
BASIC COMPETENCIES
BARISTA NC II
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.
PREREQUISITE : Receive and Respond to Workplace Communication (NCI).
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meeting and discussion.
LO3. Complete relevant work related documents.
Barista NC II -8-
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning and active listening and speaking are used to gather and
convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are identified
and followed.
6. Defined work procedures for the location and storage of information are used.
7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
 Parts of speech
 Sentence construction
 Effective communication
CONDITIONS: The students/ trainees must be provided with the following:
 Writing materials (pen & paper)

 References (books)
 Manuals
METHODOLOGIES:
 Group discussion/Interaction
 Assignment method
 Competency-based learning materials method
ASSESSMENT METHODS:
 Written test
 Practical performance test
 Interview
Barista NC II -9-
LO2. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION
1. Team meetings are attended on time.

2. Own opinions are clearly expressed and those of others are listened to without
interruption.
3. Meeting inputs are consistent with the meeting purpose and establish protocols.
4. Workplace interaction is conducted in a courteous manner appropriate to cultural
background and authority in the enterprise procedures.
5. Questions about simple routine workplace procedures and matters concerning
conditions of employment are asked and responded.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Sentence construction
 Technical writing
 Recording information
CONDITIONS:
The students/trainees must be provided with the following:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
METHODOLOGIES:
 Group discussions/Interaction
ASSESSMENT METHODS:
 Written test
 Practical / performance test
 Interview
Barista NC II - 10 -
LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS
ASSESSMENT CRTERIA:
1. Ranges of forms relating to conditions of employment are completed accurately

and legibly.
2. Workplace data is recorded on standard workplace forms and documents.
3. Basic mathematical process is used for routine calculations.
4. Errors in recording information on forms. Documents are identified and rectified.
5. Reporting requirements to superior are completed according to enterprise
guidelines.
CONTENTS:
 Basic mathematics
 Technical writing
 Types of forms
CONDITIONS:
 Paper
 Pencils / ball pen
 Reference books
 Manuals
METHODOLOGIES:
 Group discussion/Interaction
ASSESSMENT METHODS:
 Written test
 Practical! performance test
 Interview
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required in order to relate in a work-based environment.
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.
LO2. Describe work as a team member.
LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are identified.
4. Roles and responsibilities of other team members are identified and recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
 Team role
 Relationship and responsibilities
 Role and responsibilities with team environment
 Relationship within a team
CONDITIONS:
The students/ trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Client / supplier instructions
 Quality standards
 Organizational or external personnel
METHODOLOGIES:
 Group discussion/interaction
 Case studies
 Simulation
ASSESSMENT METHODS:
 Written test
 Observation
 Simulation
 Role playing
LO2. WORK AS A TEAM MEMBER
1. Appropriate forms of communication and interactions are undertaken.

2. Appropriate contributions to complement team activities and objectives are made.
3. Reporting using standard operating procedures are followed.
4. Development of team work plans based from team role is contributed.
CONTENTS:
 Communication process
 Team structure / team roles
 Group planning and decision making
CONDITIONS:
The students I trainees must be provided with the following:
 SOP of workplace
 Job procedures
 Organization or external personnel
METHODOLOGIES:
 Case studies
 Simulation
ASSESSMENT METHODS:
 Observation of work activities

 Observation through simulation or role play
 Case studies and scenarios.
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in
promoting career growth and advancement, specifically; to
integrate personal objectives with organizational goals set
and meet work priorities and maintain professional growth
and development.
Upon completion of this module, the trainee/student must be able to:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS
1. Personal growth and work plans towards improving the qualifications set for
professionalism are achieved.
2. Intra- and interpersonal relationship in the course of managing oneself based on
performance evaluation is maintained.
3. Commitment to the organization and its goal is demonstrated in the performance
of duties.
4. Practice of appropriate personal hygiene is observed.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal Development-Social Aspects: Intra and Interpersonal Development

 Organizational Goals
 Personal Hygiene and Practices
 Code of Ethics
CONDITIONS:
 Workplace
 Code of Ethics
 Organizational Goals
 Hand outs and PD-Social Aspects
 CD’s, VHS tapes, transparencies
METHODOLOGIES:
 Simulation
 Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Role play
 Interview
 Written examination
LO2. SET AND MEET WORK PRIORITIES
1. Competing demands to achieve personal, team and organizational goals and

objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work priorities and
commitments.
3. Practices and economic use and maintenance of equipment and facilities are
followed as per established procedures.
4. Job targets within key result areas are attained.
CONTENTS:
 Organizational KRAs
 Work Values and Ethical Standards
 Company policies on the use and maintenance of equipment
CONDITIONS:
The students/ trainees must be provided with the following
 Organizational KRA
 Work values and ethics
 Company policies and standards
 Sample job targets
 Learning Guides
METHODOLOGIES:
 Structured activity
 Demonstration/practical hands-on exercises
ASSESSMENT METHODS:
 Role play
 Interview
LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT
1. Training and career opportunities relevant to the job requirements are identified
and availed.
2. Licenses and/or certifications according to the requirements of the qualifications
are acquired and maintained
3. Fundamental rights at work including gender sensitivity are manifested/observed
4. Training and career opportunities based on the requirements of industry are
completed and updated.
CONTENTS:
 Qualification Standards
 Gender and Development (GAD) Sensitivity
 Professionalism in the Workplace
 List of Professional Licenses
CONDITIONS:
 Quality Standards
 GAD handouts
 CD’s, VHS tapes on Professionalism in the Workplace
 Professional Licenses samples
METHODOLOGIES:
 Film viewing
 Role play/simulation
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
required to comply with the regulatory and organizational
requirements for occupational health and safety such as
identifying, evaluating and maintaining OH & S awareness.

.
LO1. Identify and evaluate hazards and risks
LO2. Control hazards and risks
LO3. Maintain occupational health and safety awareness
LO1. IDENTIFY AND EVALUATE HAZARDS AND RISKS
1. Safety regulations and workplace safety and hazard control practices and
procedures are clarified and explained based on organization procedures
2. Hazards/risks in the workplace and their corresponding indicators are identified to
minimize or eliminate risk to co-workers, workplace and environment in
accordance with organization procedures
3. Contingency measures during workplace accidents, fire and other emergencies
are recognized and established in accordance with organization procedures
4. Terms of maximum tolerable limits are identified based on threshold limit values
(TLV).
5. Effects of hazards are determined.
6. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
CONTENTS:
 TLV table
 Phil OHS Standards
 Effects of hazards in the workplace
 Ergonomics
 Employees Compensation Commission (ECC) regulations
CONDITIONS:
The students/trainees must be provided with the following
 Handout on
 Phil. OHS Standards
 Effects of hazards in the workplace
 Ergonomics
 ECC regulations
 TLV Table
METHODOLOGIES:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Simulation
LO2. CONTROL HAZARDS AND RISKS
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies are
followed in accordance with the organization’s OHS policies.
3. Personal protective equipment is correctly used in accordance with organization’s
OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of workplace
emergencies are identified in line with the established organizational protocol.
CONTENTS:
 Safety Regulations
 Clean Air Act
 Electrical and Fire Safety Code
 Waste management
 Disaster Preparedness and Management
 Contingency Measures and Procedures
CONDITIONS:
 Handouts on
- Safety Regulations
- Clean Air Act
- Electrical and Fire Safety Code
- Waste management
- Disaster Preparedness and Management
- Contingency Measures and Procedures
- OHS Personal Records
 PPE
METHODOLOGIES:
 Symposium
 Film viewing
 Group dynamics
 Self-pace
ASSESSMENT METHODS:
 Written
 Interview
 Case/situation analysis
 Simulation
LO3. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS
1. Procedures in emergency related drill are strictly followed in line with the
established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace requirements.
3. PPE are maintained in line with organization guidelines and procedures.
CONTENTS:
 Operational health and safety procedure, practices and regulations

 Emergency-related drills and training
CONDITIONS:
 Workplace
 PPE
 OHS personal records
 Health record
METHODOLOGIES:
 Simulation
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Interview
 Portfolio assessment
COMMON COMPETENCIES
BARISTA NC II
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
required to access, increase and update industry knowledge.
Upon completion of this module, the trainees/students must be able to:
LO1. Seek information on the industry
LO2. Update industry knowledge
CBC Barista NC II - 24 -
LO1. SEEK INFORMATION ON THE INDUSTRY
1. Sources of information on the industry are correctly identified and accessed.

2. Information to assist effective work performance is obtained in line with job
requirements.
3. Specific information on sector of work is accessed and updated.
4. Industry information is correctly applied to day-to-day work activities.
CONTENTS:
 Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Personal observation
CONDITIONS:
 Proper hygiene procedure manuals

 Internet
 Personal computer
 Reference book
 Industry journals
METHODOLOGIES:
 Self-paced/modular
 Demonstration
 Small group discussion
 Distance education
ASSESSMENT METHODS
 Written/oral examination
 Practical demonstration
LO2. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE
1. Updated knowledge is shared with customer and colleagues

2. Formal and informal research is use to update general knowledge of the industry
CONTENTS:
 Information sources
- Media
- Libraries/reference book
- Union/industry association
- Internet
 Legislation that affects the industry
CONDITIONS:
 Internet
 Personal computer
 Reference book
METHODOLOGIES:
 Self paced/modular
 Demonstration
ASSESSMENT METHODS
UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES
MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
observing workplace hygienic procedures. It also includes
following hygienic procedures and identifying and preventing
hygienic risks.
LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risks.
LO1. FOLLOW HYGIENE PROCEDURES
1. Workplace hygienic procedures are implemented in line with enterprise

and legal requirements.
2. Handling and storage of items are undertaken in line with enterprise and
legal requirements.
CONTENTS:
 Personal grooming and hygiene.

 Typical hygienic and control procedures in the hospitality and tourism industries.
 Overview of legislation and regulation in relation to food handling, personal and
general hygiene.
CONDITIONS:
Students/trainees must be provided with the following:
 Sources of information on the industry.

 Industry knowledge.
METHODOLOGIES:
 Lecture/ demonstration
 Self-paced instruction
 Group discussion
 Film showing
ASSESSMENT METHODS:
 Interview/questioning
 Portfolio of industry information related to trainee’s work
LO2. IDENTIFY AND PREVENT HYGIENE RISKS
1. Potential hygienic risks are identified in line with enterprise procedures.

2. Action to minimize and remove risks is taken within scope of individual
responsibility of enterprise / legal requirements.
3. Hygienic risks beyond control of individual staff members are reported to the
appropriate person for follow up.
CONTENTS:
 Knowledge on factors which contribute to workplace hygiene problems.

 General hazards in handling of food, linen and laundry and garbage, including
major causes of contamination and cross-infection.
 Sources of and reasons for food poisoning.
 Hygienic risks, minimizing or removing.
CONDITIONS:
 Sources of information on the industry.

 Industry knowledge.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Practical examination
UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS
MODULE TITLE : PERFORMING COMPUTER OPERATIONS
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
needed to perform computer operations. This includes
inputting, accessing, producing and transferring data using
appropriate hardware and software.
SUGGESTED DURATION : 5 hours
Upon completion of this module, the students/trainees must be able to:
LO1. Plan and prepare task to be undertaken
LO2. Input data into a computer
LO3. Assess information using computer
LO4. Produce output data using computer system
LO5. Maintain computer system
LO1. PLAN AND PPREPARE TASK TO BE UNDERTAKEN
1. Requirements of task are determined

2. Appropriate hardware and software is selected according to task assigned and
required outcome
3. Task is planned to ensure OH & S guidelines and procedures are followed
CONTENTS:
 Main types of computers and basic features of different operating systems
 Main parts of a computer
 Storage devices and basic categories of memory
 Types of software
 Peripheral devices
CONDITION:
The trainees/students must be provided with the following:
 Equipment and accessories

- Personal computer
- Network system
- Communication equipment
- Printer
- Scanner
- Keyboard
- Mouse
 Supplies and materials
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
- Set of screw driver
 Learning materials
- Learning elements/activity sheets
- Manufacturer’s manual
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview
LO2. INPUT DATA INTO THE COMPUTER
1. Data are entered into the computer using appropriate program/application in

accordance with company procedures.
2. Accuracy of information is checked and information is saved in accordance with
standard operating procedures.
3. Inputted data are stored in storage media according to requirements.
4. Work is performed within ergonomic guidelines.
CONTENTS:
 Basic ergonomics of keyboard and computer use

 Standard operating procedures in entering and saving data into the computer
 Storage media
 Ergonomic guidelines
CONDITION: The trainees/students must be provided with the following:

- Personal computer
Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 interview
LO3. ACCESS INFORMATION USING COMPUTER
1. Correct program/application is selected based on job requirements

2. Program/application containing the information required is accessed in
accordance with the company procedures
3. Desktop icons are correctly selected, opened and closed for navigation purposes.
4. Keyboard techniques is carried out in line with OHS requirements for safe use of
keyboards
CONTENTS:
 Procedures/techniques in accessing Information

 Desktop Icons
 Keyboard techniques based on OHS requirements
CONDITION: The trainees/students must be provided with the following:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO4. PRODUCE /OUTPUT DATA USING COMPUTER SYSTEM
1. Entered data is processed using appropriate software commands

2. Printed out data as required using computer hardware/peripheral devices is in
accordance with standard operating procedures
3. Transferred files/data between compatible systems using computer software,
hardware/peripheral devises is in accordance with standard operating procedures
CONTENTS:
 Software commands
 Operation and use of peripheral devices
 Procedures in transferring files/data
CONDITION:

- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
LO5. MAINTAIN COMPUTER SYSTEM
1. Cleaning, minor maintenance and replacement of consumables are implemented
in accordance with standard operating procedures.
2. Procedures for ensuring security of data including regular back-ups and virus
checks are implemented in accordance with standard operating procedures.
3. Basic file maintenance procedures are implemented in line with the standard
operating procedures.
CONTENTS:
 Cleaning, Minor Maintenance and Replacements of Consumables
 Creating More Space in the Hard Disk
 Reviewing Programs
 Deleting Unwanted Files
 Checking Hard Disk for Errors
 Viruses and Up to Date Anti-Virus Programs
CONDITION:
- Personal computer
- Network system
- Printer
- Scanner
- Keyboard
- Mouse
- Office supplies
- Diskettes
- CDs
- Zip disks
 Tools
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS
 interview
UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES
MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES
MODULE DESCRIPTOR : This module covers performing workplace and safety

practices also in dealing with emergency situations.
LO1. Practice workplace safety, security and hygiene systems, processes and operations
LO2. Deal with emergency situations
LO3. Maintain safe personal presentation standards.
LO1. PRACTICE WORKPLACE PROCEDURES FOR HEALTH,SAFETYAND

SECURITY PRACTICES
1. Correct health, safety and security procedures are followed in line with legislation,
regulations and enterprise procedures
2. Breaches of health, safety and security procedures are identified and reported in
line with enterprise procedure
3. Suspicious behavior or unusual occurrence are reported in line with enterprise
procedure
CONTENTS:
 Correct health, safety and security practices in line with workplace procedures.
 Safe and proper work techniques in using devices and equipment
 Hazard identification and control
 Security of documents, cash, equipment and people.
 5S
CONDITIONS:
 Sample workplace equipment and devices.

 Hand-outs / printed materials of safety manuals
 Film / video clips
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
 Direct observation
 Role-playing/ simulation
 Dramatization / fire drill
LO2. DEAL WITH EMERGENCY SITUATIONS
1. Emergency situations are recognized and appropriate actions are taken.

2. Emergency procedures are followed in line with workplace procedures.
3. Details of emergency situations are reported in line with workplace procedures.
CONTENTS:
 Types / kinds of emergency.

 Emergency procedure – recognition, action and prevention.
 First aid procedures.
CONDITIONS:
 Hands-out
 First aid kit.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS
ASSESSMENT CRITERION:
1. Safe personal standards are identified and followed in line with workplace.
CONTENTS:
 Use of PPE
 Safe and proper posture.
CONDITIONS:
 Hands-out
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in
providing effective customer services. It includes greeting
customers, identifying customer needs, delivering service to
customers, handling queries through telephone, fax machine,
Internet, e-mail, SMS and handling complaints evaluation
and recommendations.
LO1. Greet customers
LO2. Identify customer needs
LO3. Deliver service to customer
LO4. Handle queries through telephone, fax machine, internet and email
LO5. Handle complaints, evaluation and recommendations
LO1. GREET CUSTOMER
1. Guests are greeted in line with enterprise procedure

2. Verbal and non-verbal communications are appropriate to the given situation
3. Non verbal communication of customer is observed responding to customer
4. Sensitivity to cultural and social differences is demonstrated
CONTENTS:
 Components of communication, communication process and barriers of

communication.
 Verbal and non-verbal communication.
 Body language, gestures, facial expressions, mannerisms.
 Customs and traditions of different races.
 Modes of greeting and fare welling according to cultural and social differences.
CONDITIONS:
 Hand-out
 Flowchart / diagram
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO2. IDENTIFY CUSTOMER NEEDS
1. Appropriate interpersonal skills are used to ensure that customer needs are
accurately identified
2. Customer needs are assessed for urgency so that priority for service delivery can
be identified
3. Customers are provided with information
4. Personal limitation in addressing customer needs is identified and where
appropriate, assistance is sought from supervisor.
CONTENTS:
 Components of communication, communication process and barriers of

communication.
 Verbal and non-verbal communication.
 Body language, gestures, facial expressions, mannerisms.
 Customs and traditions of different races.
 Modes of greeting and fare welling according to cultural and social differences.
CONDITIONS:
 Hand-out
 Flowchart / diagram
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO3. DELIVER SERVICE TO CUSTOMER
1. Customer needs are promptly attended to in line with enterprise procedure

2. Appropriate rapport is maintained with customer to enable high quality service
delivery
3. Opportunity to enhance the quality of service and products are taken wherever
possible
CONTENTS:
 Enhancement of interpersonal and listening skills.

 Good working attitude and pleasant approach.
 Public relations skills.
CONDITIONS:
 Hand-out
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO4. HANDLE QUERIES THROUGH TELEPHONE, FAX MACHINE, INTERNET

AND EMAIL
1. Use telephone, computer, fax machine, internet efficiently to determine

customer requirements
2. Queries/ information are recorded in line with enterprise procedure
3. Queries are acted upon promptly and correctly in line with enterprise procedure
CONTENTS:
 Modes of greeting and farewell.

 How to answer telephone
 Operating fax machine
 Internet browsing
 Proper addressing of needs of persons. (by gender, age, status, physical
condition)
 Style manual requirement.
 Standard letters and proformas.
CONDITIONS:
 Hand-out
 Telephone
 Fax machine
 Notepad
 Ballpen
 Pencil
 Computer with internet
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
LO5. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS
1. Guests are politely greeted.

2. Complaint is resolved with responsibility.
3. Nature and details of complaint are established.
4. Action is taken appropriately to resolve the complaint to meet customer
satisfaction.
5. Evaluation and recommendations are acted upon with sincerity to ensure high
quality standards.
CONTENTS:
 Proper way of answering complaints in line with workplace procedures.

 Nature and details of complaints.
 Industry/ workplace procedures in giving evaluation and recommendations.
CONDITIONS:
 Hand-out
 Sample complaint/evaluation and recommendation sheet from industry.
METHODOLOGIES:
 Film showing
ASSESSMENT METHODS:
 Hands-on
CORE COMPETENCIES
BARISTA NC II
UNIT OF COMPETENCY : PREPARE ESPRESSO
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.
LO1. Set up and prepare machine and equipment
LO2. Dose and tamp coffee
LO3. Extract espresso
LO1. SET UP AND PREPARE MACHINE AND EQUIPMENT
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
CONDITIONS:
 Espresso machine ( semi-automatic or manual commercial machine)

 Doser grinder (commercial type)
 Other supplies and materials necessary for the calibration and practice shots of
espresso
METHODOLOGIES:
 Lecture/discussion
 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Written exercise/Practical test

 Oral questioning
 Observation
LO2. DOSE AND TAMP COFFEE
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
CONDITIONS:

 Other supplies and materials necessary for the calibration and practice shots of
espresso
METHODOLOGIES:
 Lecture/discussion
 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Written exercise/practical test

 Oral questioning
 Observation
LO3. EXTRACT ESPRESSO
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
CONDITIONS:

 Other supplies and materials necessary for pulling the shots of espresso
 Consumables or ingredients for the skills practice
 Sample finish products as guide
 Pictures, photos or illustrations
 Access to coffee shop or simulated espresso bar area to perform the required
competency
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
 Picture/photos/drawings
ASSESSMENT METHODS:
 Written test
 Practical test/simulation
 Observation
 Portfolio
UNIT OF COMPETENCY : TEXTURE MILK
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.
.
LO1 Prepare milk and equipment
LO2 Foam milk
LO3 Texture milk
LO1. PREPARE MILK AND EQUIPMENT
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
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Hands-on/practice sessions
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
LO2. FOAM MILK
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
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 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
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
UNIT OF COMPETENCY : PREPARE AND SERVE COFFEE BEVERAGES
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.
.
LO1. Take orders of guests
LO2. Prepare espresso-based beverages
LO3. Prepare and serve brewed coffee
LO1. TAKE ORDERS OF GUESTS
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
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Written test
 Observation
 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
CONDITIONS:

competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 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
CONDITIONS:
 Different coffee makers (French press, Siphon, PV60, Moka etc)

 Doser grinder (commercial type) and other types of grinders
 Other supplies and materials necessary in brewing coffee
competency
METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
UNIT OF COMPETENCY : PERFORM BASIC MAINTENANCE OF MACHINES AND

EQUIPMENT
MODULE TITLE : PERFORMING BASIC MAINTENANCE OF MACHINES

AND EQUIPMENT
MODULE DESCRIPTOR : This module covers the with 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.
.
LO1 Maintain espresso machine
LO2 Clean doser grinder
LO3 Care of small brewing devices
LO1. MAINTAIN ESPRESSO MACHINE
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
CONDITIONS:

 Cleaning tools and chemicals
METHODOLOGIES:
 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Observation
LO2. CLEAN DOSER GRINDER
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
CONDITIONS:

METHODOLOGIES:
 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Observation
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
CONDITIONS:
 Different coffee makers (French press, Siphon, PV60, Moka etc)

METHODOLOGIES:
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Observation
 Portfolio
UNIT OF COMPETENCY : PERFORM BASIC CASHIEIRNG AND GENERAL

CONTROL PROCEDURES
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.
..
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)
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
CONDITIONS:
 ECR or POS or a simulation area to perform the required competency
METHODOLOGIES:
 Demonstration
 Role play
ASSESSMENT METHODS:
 Observation
LO2. RECEIVE PAYMENTS
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
CONDITIONS:
 ECR or POS or a simulation area to perform the required competency
METHODOLOGIES:
 Demonstration
 Role play
ASSESSMENT METHODS:
 Observation
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
CONDITIONS:
 Sample Accounting Cash/change fund forms or records

 Sample change funds polices
METHODOLOGIES:
 Classroom exercises
ASSESSMENT METHODS:
 Observation
LO4. MAINTAIN PAR STOCK OF ITEM
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
CONDITIONS:
 Sample inventory forms or records

 Sample inventory policies
METHODOLOGIES:
 Classroom exercises
ASSESSMENT METHODS:
 Observation
What is Competency-Based Curriculum (CBC)?
 A competency-based curriculum is a framework or guide for the subsequent

detailed development of competencies, associated methodologies, training
and assessment resources.
 The CBC specifies the outcomes which are consistent with the requirements
of the workplace as agreed through the industry or community consultations.
 CBC can be developed immediately when competency standards exist.
 When competency standards do not exist, curriculum developers need to

clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit
our website: www.tesda.gov.ph or the TESDA Regional or Provincial Office
nearest you.

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COMPETENCY-BASED

A. Course Design ............................................................................................. 1-6

B. Modules of Instruction ................................................................................ 7-67

 BASIC COMPETENCIES ..................................................................... 7

 COMMON COMPETENCIES ............................................................. 23

 CORE COMPETENCIES ......................................................................... 46

COURSE TITLE : BARISTA

NOMINAL DURATION : 186 hours

TRAINEE ENTRY REQUIREMENTS:

 Must have completed a 10-year basic education

CBC Barista NC II -1-

CBC Barista NC II -2-

CBC Barista NC II -3-

1. Prepare 1.1 Preparing 1.1.1 Set up and prepare 40 hours

CBC Barista NC II -4-

TOOLS EQUIPMENT MATERIALS

CBC Barista NC II -5-

 Must be a holder of National TVET Trainer Certificate (NTTC) Level I – Barista NC II

CBC Barista NC II -6-

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

NOMINAL DURATION : 5 hours

PREREQUISITE : Receive and Respond to Workplace Communication (NCI).

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

LO2. Participate in workplace meeting and discussion.

LO3. Complete relevant work related documents.

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

1. Specific relevant information is accessed from appropriate sources.

CONDITIONS: The students/ trainees must be provided with the following:

 Writing materials (pen & paper)

LO2. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION

1. Team meetings are attended on time.

The students/trainees must be provided with the following:

LO3. COMPLETE RELEVANT WORK RELATED DOCUMENTS

1. Ranges of forms relating to conditions of employment are completed accurately

The students/trainees must be provided with the following:

UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team member.

LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM

1. Role and objective of the team is identified.

The students/ trainees must be provided with the following:

LO2. WORK AS A TEAM MEMBER

1. Appropriate forms of communication and interactions are undertaken.

The students I trainees must be provided with the following:

 Observation of work activities

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development

LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS

 Personal Development-Social Aspects: Intra and Interpersonal Development

The students/ trainees must be provided with the following:

LO2. SET AND MEET WORK PRIORITIES

1. Competing demands to achieve personal, team and organizational goals and

The students/ trainees must be provided with the following