TM1 Barista

Sector: TOURISM
Qualification Title: BARISTA NC II
Name: NIKKI VELASCO
Designation: BARISTA INSTRUCTOR
Technical Education & Skills Development Authority

Our Lady of Fatima University
Quezon City
Plan
Training
Session
Date Developed: Document No.OLFU-B-01

February 2016 Issued by:
Date Revised:
Barista NC II Page i of vii
NTTA
Developed by:
Nikki Velasco
Revision # 00
Quezon City
Name: ___________________________ Date: ___________

Qualification: _______________________
Sample Data Gathering Instrument for Trainee’s
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 Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
Date Developed: Document No. OLFU-B-01

Date Revised:
Barista NC II Page 2 of 250
OLFU
Developed by:
Nikki Velasco
Revision # 01
d. College Graduate
Sex a. Male
b. Female
Age Your age: _____
Physical ability 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) ___________________
List down trainings related to NC
Previous
learning ___________________________
experience ___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________
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 the auditory learner unless it is
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 01
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
Other needs
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 01
Quezon City
Name: ___________________________ Date: ___________
BARISTA NC II
FORM 1.1 SELF-ASSESSM ENT 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 COM PETENCIES
CAN I…? YES NO
1. PREPARE ESPRESSO
1.1 Set up and prepare machine and equipment

1.2 Dose and Tamp Coffee
1.3 Extract espresso
2. TEXTURE M ILK
2.1 Prepare milk and equipment
2.2 Foam milk
2.3 Steam milk
3. PREPARE AND SERVE COFFEE BEVERAGES
3.1 Take orders of guests
3.2 Prepare espresso-based beverages
3.3 Prepare and serve brewed coffee
4.PERFORM BASIC M AINTENANCE OF M ACHINES AND
EQUIPMENT
4.1 Maintain espresso machine
4.2 Clean doser grinder

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
CORE COM PETENCIES
CAN I…? YES NO
4.3 Care of small brewing devices
5. PERFORM BASIC CASHIERING AND GENERAL CONTROL
PROCEDURES
5.1 Operate Electronic Cash register (ECR) or Point of
sales system (POS)
5.2 Receive payments
5.3 Handle Change Funds and Petty Cash
5.4 Maintain par stock of items
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence M eans of validating
competencies
1. PREPARE ESPRESSO
1.1Set up
and prepare
machine and
equipment
1.2 Dose
and Tamp
Coffee
1.3 Extract
espresso
2. TEXTURE M ILK
2.1 Prepare
milk and
equipmen
t
2.2 Foam
milk
2.3 Steam
milk
3.1 Take
orders of
guests
3.2 Prepare
espresso-
based
beverages
3.3 Prepare
and serve
brewed
coffee
4. PERFORM BASIC M AINTENANCE OF M ACHINES AND

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
EQUIPMENT
4.1 Maintain
espresso
machine
4.2 Clean
doser grinder
4.3 Care of
small
brewing
devices
PROCEDURES
5.1 Operate
Electronic
Cash register
(ECR) or
Point of sales
system (POS)
5.2 Receive
payments
5.3 Handle
Change
Funds
and Petty
Cash
5.4 Maintain
par stock
of items

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
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 Current Competencies Versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. PREPARE ESPRESSO
1.1 Set up and prepare
machine and
equipment
1.2 Dose and Tamp
Coffee
1.3 Extract espresso
2. TEXTURE M ILK
2.1 Prepare milk and
equipment
2.2 Foam milk
2.3 Steam milk
3.1 Take orders of
guests
3.2 Prepare espresso-
based beverages
3.3 Prepare and serve
brewed coffee
EQUIPMENT
4.1 Maintain espresso
machine
4.3 Care of small
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
brewing devices
PROCEDURES
5.1 Operate Electronic
Cash register (ECR)
or Point of sales
system (POS)
5.2 Receive payments
5.3 Handle Change
Funds and Petty
Cash
5.4 Maintain par stock
of items

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
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 M odule Title/M odule of
(Learning Outcomes) Instruction
1.PREPARING ESPRESSO
2.TEXTURING M ILK
3.PREPARING AND SERVING

COFFEE BEVERAGES
4. PERFORM ING BASIC

M AINTENANCE OF
M ACHINES AND
EQUIPM ENT

CASHIERING AND GENERAL
CONTROL PROCEDURES

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Quezon City
Name: Miguel Nikko V. Layug Date: Feb. 2, 2016

Qualification: Barista NCII
Data Gathering Instrument for Trainee’s 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.
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
b. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
d. College Graduate
Sex a. Male
b. Female
Age Your age: 23
Physical ability 3. Disabilities(if any)_____________________
4.Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
List down trainings related to NC
Previous
learning N/A
experience
National Certificates acquired and NC level
Training Level
completed N/A
Learning styles h. 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.
i. 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.
j. 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

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
retained by the auditory learner unless it is
read aloud.
k. Activist - Learns by having a go
l. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
m. Theorist - Learns most when ideas are linked
to existing theories and concepts.
n. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
e. Financially challenged
Other needs
f. Working student
g. Solo parent
h. Others(please specify)
___________________________

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Quezon City
BARISTA NC II

CORE COM PETENCIES
CAN I…? YES NO
1. PREPARE ESPRESSO
1.1 Set up and prepare machine and equipment 
1.2 Dose and Tamp Coffee 
1.3 Extract espresso 
2. TEXTURE M ILK
2.1 Prepare milk and equipment 
2.2 Foam milk 
2.3 Steam milk 
3.1 Take orders of guests 
3.2 Prepare espresso-based beverages 
3.3 Prepare and serve brewed coffee 
EQUIPMENT
4.1 Maintain espresso machine 

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
CORE COM PETENCIES
CAN I…? YES NO
4.2 Clean doser grinder 
4.3 Care of small brewing devices 
PROCEDURES
5.1 Operate Electronic Cash register (ECR) or Point of 
sales system (POS)
5.2 Receive payments 
5.3 Handle Change Funds and Petty Cash 
5.4 Maintain par stock of items 

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00

Job/Occupation
Current
competencies
1. PREPARE ESPRESSO
1.1Set up  Transcript of  Third party
and prepare records
 Interview
machine
 Certificate of
and  Demonstration
Employment
equipment
 Certificate of
training
1.2 Dose  Transcript of  Third party
and Tamp records
 Interview
Coffee
 Certificate of
 Demonstration
Employment
 Certificate of
training
1.3 Extract  Transcript of  Third party
espresso records
 Interview
 Certificate of
 Demonstration
Employment
 Certificate of
training
2. TEXTURE M ILK
2.1  Transcript of  Third party
Prepare records
 Interview
milk and
 Certificate of
equipment  Demonstration
Employment
 Certificate of
training
2.2 Foam  Transcript of  Third party
milk records
 Interview
 Certificate of
Employment

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 Certificate of  demonstration
training
2.3 Steam  Transcript of  Third party
milk records
 Interview
 Certificate of
 demonstration
Employment
 Certificate of
training
3.1 Take  Transcript of  Third party
orders of records
 Interview
guests
 Certificate of
 demonstration
Employment
 Certificate of
training
Prepare records
 Interview
espresso-
 Certificate of
based  demonstration
Employment
beverages
 Certificate of
training
Prepare records
 Interview
and serve
 Certificate of
brewed  demonstration
Employment
coffee
 Certificate of
training

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00

Form 1.3 Summary of Current Competencies Versus Required

Competencies

1. PREPARE ESPRESSO
1.1 Set up and prepare 1.1 Set up and
machine and prepare
equipment machine
and
equipment
1.2 Dose and Tamp 1.2 Dose and
Coffee Tamp
Coffee
1.3 Extract espresso 1.3 Extract
espresso
2. TEXTURE M ILK
2.1 Prepare milk and 2.1 Prepare
equipment milk and
equipment
2.2 Foam milk 2.2 Foam
milk
2.3 Steam milk 2.3 Steam
milk
3.1 Take orders of 3.1 Take
guests orders of
guests
3.2 Prepare espresso- 3.2 Prepare
based beverages espresso-
based
beverages

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
3.3 Prepare and serve 3.3 Prepare
brewed coffee and serve
brewed coffee
EQUIPMENT
4.1 Maintain espresso 4.1 Maintain
machine espresso
machine
4.2 Clean doser grinder 4.2 Clean
doser grinder
4.3 Care of small 4.3 Care of
brewing devices small brewing
devices
PROCEDURES
5.1 Operate Electronic 5.1 Operate
Cash register (ECR) Electronic
or Point of sales Cash
system (POS) register
(ECR) or
Point of
sales
system
(POS)
5.2 Receive payments 5.2 Receive
payments
5.3 Handle Change 5.3 Handle
Funds and Petty Change
Cash Funds and
Petty Cash
5.4 Maintain par stock 5.4 Maintain
of items par stock of
items

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00

Training Needs M odule Title/M odule of
Instruction
(Learning Outcomes)
4.1 Maintain espresso machine 4. PERFORM ING BASIC
M AINTENANCE OF
M ACHINES AND
4.3Care of small brewing devices EQUIPM ENT
5.1 Operate Electronic Cash
register (ECR) or Point of sales
system (POS)
5.2 Receive payments CASHIERING AND GENERAL
5.3 Handle Change Funds and CONTROL PROCEDURES
Petty Cash
5.4 Maintain par stock of items

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
SESSION PLAN
Sector : TOURISM
Qualification Title : BARISTA NC II
Unit of Competency : PERFORM BASIC M AINTENANCE OF M ACHINES AND EQUIPM ENT
M odule Title : PERFORM ING BASIC M AINTENANCE OF M ACHINES AND EQUIPM ENT
Learning Outcomes:
LO1 M aintain espresso machine
LO2 Clean doser grinder
LO3 Care of small brewing devices
A. INTRODUCTION
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.
B. LEARNING ACTIVITIES
LO 1: M aintain espresso machine
Learning Content M ethods Presentation Practice Feedback Resources Time
 Overview of the  Self –paced  Read  Answer self  Compare with  Information 3 hrs.
espresso machine learning information check 4.1-1 answer key 4.1- sheet
sheet 4.1-1 on 1  Self check
overview of the  Answer key
espresso
machine
 Active lecture  Listen and  Projector

Febraury 2016 Issued by:
Barista NC II Date Revised:
Page 22 of 250
Developed by:
OLFU
NTTA
Revision # 00
participate to  Projector
active lecture on  Power Point
overview of the Presentation
espresso  Related videos
machine  Sound system
 Daily maintenance  Self –paced  Read  Answer  Compare with  Information 3 hrs.
procedures learning information self check answer key 4.1- sheet
sheet 4.1-2 on 4.1-2 2  Self check
daily  Answer key
maintenance
procedures

participate to  Power Point
active lecture on Presentation
daily  Related videos
maintenance  Sound system
procedures
 Demonstration  Observe  Perform  Evaluate your  Espresso

demonstration job sheet performance machine
on daily 4.1-2 on using  Cleaning tools
maintenance daily performance and chemicals
procedures maintenanc criteria  Pictures,
e checklist4.1-2 photos or
procedures  Have your illustrations
trainer check
your
Page 23 of 250
Developed by:
OLFU
NTTA
Revision # 00
performance
 Weekly maintenance  Self –paced  Read  Answer  Compare with  Information 3 hrs.
procedures learning information self check answer key 4.1- sheet
weekly  Answer key
maintenance
procedures
 Projector
 Active lecture  Listen and  Power Point
participate to Presentation
active lecture on  Related videos
weekly  Sound system
maintenance
procedures
 Demonstration  Observe  Perform job  Evaluate your  Espresso

demonstration sheet 4.1-3 performance machine
on weekly on weekly using  Cleaning tools
maintenance maintenanc performance and chemicals
procedures e procedure criteria  Pictures,
checklist4.1-3
photos or
 Have your illustrations
trainer check
your
performance

Page 24 of 250
Developed by:
OLFU
NTTA
Revision # 00
 Basic trouble  Self –paced  Read  Answer  Compare with  Information 3 hrs.
shooting learning information self check answer key 4.1- sheet
basic trouble  Answer key
shooting

participate to  PPT
active lecture on  Related videos
basic trouble  Sound system
shooting

demonstration task sheet performance machine
on basic trouble 4.1-4 on using  Pictures,
shooting basic performance photos or
trouble criteria illustrations
shooting checklist4.1-4
 Have your
trainer check
your
performance
LO 2: Clean doser grinder

 Cleaning and  Self –paced  Read  Answer self  Compare with  Information 3 hrs.
maintaining doser learning information check 4.2-1 answer key 4.2- sheet
Page 25 of 250
Developed by:
OLFU
NTTA
Revision # 00
grinder sheet 4.2-1 on 1  Self check
cleaning and  Answer key
maintaining
doser grinder

cleaning and  Related videos
maintaining  Sound system
doser grinder

demonstration job sheet performance machine
on cleaning 4.2-1 on using  Cleaning tools
and cleaning performance and chemicals
maintaining and criteria  Grinder brush
doser grinder maintaining checklist4.2-1  Stiff bristle
doser toothbrush
grinder  Have your  Screw drivers
trainer check  Cloth/ rags
your  Pictures,
performance photos or
illustrations
LO3: Care of small brewing devices


Page 26 of 250
Developed by:
OLFU
NTTA
Revision # 00
 Care and  Self –paced  Read  Answer self  Compare  Information 3 hrs
maintenance of coffee learning information check 4.2-1 with answer sheet
brewing machines sheet 4.3-1 on on care and key 4.3-1  Self check
care and maintenance  Answer key
maintenance of of coffee
coffee brewing brewing
machines machines

care and  Related videos
maintenance of  Sound system
coffee brewing
machines
 Demonstration  Observe  Perform job  Evaluate  French press

demonstration sheet 4.3-1 your  Siphon
on care and on care and performance  V60
maintenance of maintenance using  Cleaning tools
coffee brewing of coffee performance and chemicals
machines brewing criteria  Pictures,
machines checklist4.3-1 photos or
illustrations
 Have your
trainer check
your
performance

Page 27 of 250
Developed by:
OLFU
NTTA
Revision # 00
C. ASSESSMENT PLAN
W ritten Test : Questions will focus on maintain espresso machine, clean doser grinder, care of small brewing devices
Performance Test: The Performance test will focus on
 Maintain espresso machine
 Clean doser grinder
 Care of small brewing devices
Testing Conditions: Tools, Supplies and Materials Needed for the Assessment
 Espresso machine  French press

 Cleaning tools and chemicals  Siphon,
 Doser grinder  V60
 Grinder brush  Screw drivers
 Stiff bristle toothbrush  Cloth/rags
Venue of the Assessment: The venue of the assessment as follows;

 Institutional Assessment Area for the Written Test
 Practical Work Area for the Demonstration
Type of Assessment: Institutional Assessment – Formative

 Written Test
 Demonstration
Type of Evidence: The evidence will focus on;

 For Written test: Answer Sheet
 For Practical Test: Results of Performance Test Based on rating sheets & Observations

Page 28 of 250
Developed by:
OLFU
NTTA
Revision # 00
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Content of the learning activities may be subjected for changes depending on the availability of training facilities,
type and learning style of trainees, recommendations/feedback of from the users and the resul ts of the training
evaluation/students assessment.

Page 29 of 250
Developed by:
OLFU
NTTA
Revision # 00
COMPETENCY-BASED LEARNING MATERIALS
Sector: TOURISM
Qualification Title: BARISTA NC II
Unit of Competency: PERFORM BASIC M AINTENANCE OF M ACHINES

AND EQUIPMENT
Module Title: PERFORMING BASIC M AINTENANCE OF M ACHINES

AND EQUIPMENT
Technical Education & Skills Development Authority

Quezon City

Date Revised:
BARISTA NC II Page 30 of 61
OLFU
Developed by:
Nikki Velasco
Revision # 00
HOW TO USE THIS COMPETENCY–BASED LEARNING
MATERIAL
Welcome!
The unit of competency, “Perform basic maintenance of machines and
equipment” is one of the competencies of BARISTA NCII, a course which
comprises the knowledge, skills and attitude required for a BARISTA to
possess.
The module, “Performing Basic Maintenance of Machines and
Equipment”, contains training materials and activities related to identifying
learner’s requirements, maintaining espresso machine, cleaning doser
grinder, caring of small brewing devices for you to complete.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcomes are Information Sheets, Self Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you
have questions, do not hesitate to ask from your facilitator.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably, your trainer will also be your supervisor or manager,
He is there to support you and to show you the correct way to do
things.
 You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way, you will improve your speed, memory, and your
confidence.
 Use the Self- Checks, Operation Sheets or Task or Job Sheets at the
end of each section to test your own progress. Use the Performance
Criteria Checklist or Procedural checklist located after the sheet to
check your own performance.
 When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
You need to complete this module before you can perform the next
module

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
BARISTA NCII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency M odule Title Code
1. Prepare espresso Preparing espresso TRS3113100
2. Texture milk Texturing milk TRS3113101
Prepare and serve Preparing and serve TRS3113102

3.
coffee beverages coffee beverages
Perform basic Performing basic

maintenance of maintenance of TRS3113103
4.
machine and machine and
equipment equipment
Perform basic Performing basic

5. cashiering and general cashiering and general TRS3113104
control procedures control procedures

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
MODULE CONTENT
MODULE TITLE : PERFORMING BASIC MAINTENANCE

OF MACHINES AND EQUIPMENT
UNIT OF COMPETENCY: PERFORM BASIC MAINTENANCE OF

MACHINES AND EQUIPMENT
M ODULE 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
NOM INAL DURATION : 18 hours
SUM M ARY OF LEARNING OUTCOM ES:
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
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.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
10. Grounds are brushed off from the bottom and exterior part of the
grinder.
11. Bean hopper is wiped with clean cloth or paper towel or washed in
warm water.
12. The doser chamber or compartment (especially the chute area) is
brushed out.
13. Grinder blades are checked regularly.
14. Small brewers are cleaned right after use in accordance with enterprise
standards.
15. Small brewers are wiped dried before storage in accordance with
enterprise standards.
16. Small brewers are stored in their proper places in accordance with
17. Ceramics and glass brewers are washed and soaped after use in
accordance with enterprise standards.
18. Filters of the small brewing apparatuses are checked for damages.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
LEARNING OUTCOME NO. 1: MAINTAIN ESPRESSO MACHINE
CONTENTS:
1. Overview of the espresso machine

2. Daily maintenance procedures
3. Weekly maintenance procedures
4. Basic Trouble shooting
ASSESSM ENT 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. Portafilter 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.
CONDITIONS:
The participants will have access to:
 Espresso machine ( semi-automatic or manual commercial

machine)
 Cleaning tools and chemicals
 Pictures, photos or illustrations
ASSESSM ENT M ETHOD:
 Practical test/simulation
 Observation
 Oral questioning

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Learning Experiences
Learning Outcome 1
MAINTAIN ESPRESSO MACHINE
Learning Activities Special Instructions
1. Read information sheet 4.1-1  If you did not understand
on overview of the espresso what you read from the
machine information sheet, ask your
trainer to conduct active
2. Answer self check 4.1-1 on lecture on overview of the
overview of the espresso machine espresso machine
 Try again answering the self
Compare your answer with answer check then compare to answer
key 4.1-1 key to validate your
understanding about the
active lecture.
3. Read information sheet 4.1-2 on  Before you perform the task
daily maintenance procedures sheet, ask your trainer to
conduct demonstration on
overview of the espresso
4. Answer self check 4.1-2 on daily
machine
maintenance procedures
Compare your answer with answer
key 4.1-2  Seek assistance from your
trainer if you are not sure of
your work.
5. Perform Job sheet 4.1-2 on daily
maintenance procedure.  Evaluate your performance
using Performance Criteria
Checklist
 Document all your activities
 Present your work to your
trainer for evaluation
 Have your trainer check your
performance
Seek feedback from your
trainer
6. Read information sheet 4.1-3 on Can participate in group discussion
weekly maintenance procedures. or observe demonstration

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
7. Answer self check 4.1-3 on weekly Compare your answer to the answer
maintenance procedures. key
 Seek assistance from your
key 4.1-3
your work.
8. Perform job sheet 4.1-3 on weekly  Evaluate you own work using
maintenance procedure the performance criteria
checklist4.1-3
9. Read information sheet 4.1-4 on  Before you perform the task
basic Trouble shooting sheet, ask your trainer to
conduct demonstration on
10. Answer self check 4.1-4 overview of the espresso
machine
key 4.1-4  Seek assistance from your
11. Perform task sheet 4.1-4 on your work.
basic trouble shooting  Evaluate your performance
using Performance Criteria
Checklist
 Document all your activities
 Present your work to your
trainer for evaluation
 Have your trainer check your
performance
Seek feedback from your trainer

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
INFORMATION SHEET 4.1-1
Overview of the Espresso Machine
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to identify the
different types of espresso machine, parts and functions of the machine
needed for installation according to set standards.
The espresso machine is the heart of the coffee bar, and is designed for
producing espresso and steaming and heating milk, which is the foundation
of every espresso menu. As a barista you should be familiar with this
machine.
An espresso machine is the equipment that is designed to brew espresso by

forcing pressurized water through coffee grounds in the portafilter in order
to brew espresso
Types of espresso machine
M anual Espresso M achines are operated by
a lever which controls the flow of water
through manual pressure thru the
portafilter. These are often piston driven
instead of having n electric pump.
Semi-automatic espresso machines are
controlled by a simple on and off button or
switch, which engages the pump and water to
flow thru the grouphead. The barista is
responsible for turning off the flow of water at
the end of the extraction.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Automatic espresso machines while similar
to a semi automatic machine, these can be
identified by the various, programmable
buttons that calibrate the amount of water
that is dispersed thru the espresso grounds,
thus shutting off automatically.
Parts and functions of espresso machine
Parts of Espresso
Functions
Machine
 The Group Head
The group head is where the Portafilters rest

inside the machine. The group head is made
up of a several components, and each
component plays a critical role in beverage
quality.
 Portafilter
The portafilter,short for Portable Filter, is the

handle for the coffee brewing basket and
what holds the basket in place. The
portafilter should always remain in the
grouphead to retain heat and be gently
locked into place. The portafilter will come
with several options including; spouts
(single, double) or bottomless, as well as
different baskets; single, double, triple or
blind.
 Steam wand
The steam wand is the component of the

espresso machine that is used to heat and
texture milk. The steam wand is normally
located on the end or the espresso machine
and usually on both sides.
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 P ressure Gauge
 The pre ssure gauge is located on the front

of the machine. It usually has two ne edles
indicating both boiler pre ssure and pump
ope rating pre ssure. This is an import part
to be aware of as it monitors the health of
your machine as we ll as the parame ters of
your coffe e brewing te mps and pressures.
 P ower Switch
The powe r switch on most e spresso

e quipment is locate d on the backsplash of
the machine. It is ofte n indicated by a
face plate showing the numbers 1 -0-2. The
ge neral position for full operation is the
number 2 position.
 Steam Tip
The ste am tip is locate d on the e nd of the

ste am wand. This is the part that
dispe rses the ste am from the wand into a
splaye d patte rn allowing you to ste am
milk.
 Top of M achine
The ve nte d top of the e spresso machine

was de signed to ke e p ce ramic cups warm
prior to se rving.
 Drip Tray
The drip tray is located below the group
heads, the drip tray catches rinse water and
excess espresso. The drip tray is connected
to the drain, however, no milk should be
dumped in the drip tray.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 Brewing Button (Actuator)
Every espresso machine has a brewing
button or lever to activate the water flow to
the grouphead.
 Steam Knob/Lever
The steam is controlled by a knob or a lever.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Self- Check 4.1-1
Multiple Choice: Choice the correct answer. Write your answer on the
answer sheet
1.__________is called to be the heart of coffee bar.

A. barista
B. espresso machine
C. grinder
D. coffee grounds
2. What part of the machine is used when you are heating and texturing
milk?
A. steam wand
B. drip tray
C. on/off switch
D. portafilter
3. __________ is where the portafilter rest
A. steam wand
B. top of the machine
C. drip tray
D. group head
4. What is the general position of power switch for full operation of the
machine?
A. “0”
B. “1”
C. “2”
D. “3”
5. ________ catches rinse water and excess espresso
A. top of the machine
B. group head
C. portafilter
D. drip tray
6. What is the type of machine that is controlled by a simple on and off
switch?
A. automatic
B. manual
C. semi- automatic
D. super automatic

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
7. ________ the ve nted top of the e spresso machine was de signed to ke e p
ce ramic cups warm prior to se rving.
A. portafilter
B. drip tray
C. top of the machine
D. group head
8. ________ this is an import part to be aware of as it monitors the
he alth of your machine
A. pressure gauge
B. steam wand
C. on/off switch
D. brewing button
9. Why is that the portafilter should always remain in the grouphead?
A. to make it more attractive
B. to maximize the use of space
C. to make the workplace tidy
D. to retain the heat and be gently locked into place.
10. The steam is controlled by a ________.
A. Steam pitcher
B. Steam Knob/Lever
C. Steam wand
D. Steam tip

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
ANSWER KEY 4.1-1
1. B
2. A
3. D
4. C
5. D
6. C
7. C
8. A
9. D
10. B

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Daily Maintenance and Procedure
After reading this INFORMATION SHEET, YOU MUST be able to know and
demonstrate daily maintenance of espresso machine needed for installation
according to set standards.
Cleaning, maintenance, and safe operation of all your equipment is vital for
the productive and efficient functioning of your specialty coffee operation.
Like any good tools, your coffee brewing equipment, grinders, storage
containers, serving vessels, and ceramic cups will require periodic
maintenance to continue to perform at, and maintain, optimum levels of
flavor.
 Steps in Back W ashing Group Head

1. Remove filter holders from machine.
2. Turn on both brew switches. This will flush residual grounds and
impurities out of the group heads.
3. Remove the filter from the filter holder
4. Insert a blank filter (no holes) into the
filter holder.
5. Lock the filter holder into the group
head.
6. Turn on the brew switch for 15
seconds
7. After turning off the switch, look
under the drain tray for the water being expelled from the exhaust pipe.
8. Repeat steps 6 and 7, three times on each group head. (Filter holders do
not need to be removed between repetitions.)
9. Remove filter holders and turn on
brew switches to flush water through.
10.Remove blank filter from the filter
holder and replace with single or
double filter.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 Cleaning External Surfaces
Wipe all external surfaces clean with a damp cloth. Never use abrasive
cleaners. Rinse filters and filter holders with hot water then wipe clean with
a damp cloth.
 Cleaning the Steam Wand

Wipe the steam wand clean and let
it soak in a glass of water overnight,
then wipe clean again. Never scrape
the steam wand.
 Cleaning the Drain

Remove the drain tray. Turn on both brew switches for 15 seconds without
filter holders in place. Replace drain tray.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Self- Check 4.1-2
True or false: write letter T if the statement is true F if otherwise.

Write your answer on the answer sheet.
1. You can scrape the steam wand
2. Wipe all external surfaces clean with a damp cloth
3. You can use abrasive cleaners.
4. Turn on both brew switches. This will not flush residual grounds and
impurities out of the group heads.
5. Filter holders do need to be removed between repetitions

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
ANSWER KEY 4.1-2
1. F
2. T
3. F
4. F
5. F

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Job Sheet 4.1-2
Title: Daily Maintenance and Procedure
Performance Objective: Given a cleaning materials and equipment you
needed, you should be able to identify and
demonstrate the daily maintenance of espresso
machine within 45 minutes.
Supplies/M aterials : lint free rugs
Equipment : Espresso Machine
Steps/Procedure:
1. Identify the different cleaning materials for espresso machine
2. Demonstrate daily maintenance of espresso machine
3. Call your trainer to guide and check our work
Assessment M ethod:
 Observation

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Performance Criteria Checklist 4.1-2
CRITERIA
YES NO
Did you….
1. Turn on both brew switches?
2. Remove the filter from the filter holder?
3. Insert a blank filter (no holes) into the filter
holder?
4. Lock the filter holder into the group head?
5. Turn on the brew switch for 15 seconds?

6. Remove filter holders and turn on brew
switches to flush water through?
7. Remove blank filter from the filter holder and
replace with single or double filter?
8. Wipe all external surfaces clean with a damp
cloth?
9. Wipe the steam wand?
10. Replace drain tray?

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Weekly Maintenance and Procedure
After reading this INFORMATION SHEET, YOU MUST be able to identify
daily maintenance of espresso machine for installation according to set
standards
Every espresso machine needs a regular maintenance routine. A good

maintenance routine will; prevent oily build up through your portafilters and
group head; help to prevent common machine problems; and is very
important for hygiene and food safety.
A simple maintenance routine will insure you are serving your customers
the very best coffee you can, each and every time. At the end of every day,
you should be backflushing your machine.
Steps in weekly maintenance of the machine
1. Run your grouphead and scrub out all

loose coffee with your machine brush
2. Put a spoon of espresso machine

detergent in your blind filter and insert it
into your group.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
3. Run it for ten seconds on, ten
seconds off. Do this four times.
4. Leave the blind filter in the group for about five minutes (clean the steam
wands and portafilters, and shine your machine etc. in this time).
5. Remove espresso machine detergent and clear water flush your group (ten
on, ten off) until the water clarity is perfect.
6. Repeat steps 1-5 until the water runs clean.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Self- Check 4.1-3
Arrange the steps in daily maintenance of espresso machine

Use capital letters (A-F).write your answer on the answer sheet.
1._____ Run it for ten seconds on, ten seconds off. Do this four times.
2.______ Repeat steps 1-5 until the water runs clean.
3.______ Remove espresso machine detergent and clear water flush your
group (ten on, ten off) until the water clarity is perfect.
4.______ Leave the blind filter in the group for about five minutes (clean the
steam wands and portafilters, and shine your machine etc. in this time).
5.______ Run your grouphead and scrub out all loose coffee with your
machine brush.
6.______ Put a spoon of espresso machine detergent in your blind filter and
insert it into your group.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
ANSWER KEY 4.1-3
1. C
2. F
3. E
4. D
5. A
6. B

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Job Sheet 4.1-3
Title: Weekly Maintenance and Procedure
Performance Objective: Given the espresso machine supplies and
materials, you should be able to perform weekly
maintenance of espresso machine following
institutional standards.
Supplies/M aterials : stiff brush, cleaning solution, lint-free rugs
Equipment : espresso machine
Steps/Procedure:
1. Identify the tools, supplies, equipment needed for maintenance
2. Demonstrate weekly maintenance of the machine
3. Call your trainer to guide and check our work
Assessment M ethod:
 Observation

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
CRITERIA
YES NO
Did you….
1. Run the group head?
2. Brush out the loose coffee inside the group
head?
3. Put a spoon of detergent on the blind filter?
4. Insert the blind portafilter on the group?
5. Run it 10 seconds on and 10 seconds off?
6. Do it with detergent four times?
7. Leave the blind filter in the group for about five
minutes?
8. Flush and clean steam wands?
9. Wash portafilter?
10. Wipe splashes and spills on outside of
espresso machine?
11. Remove espresso machine detergent?
12. Flush your group (ten on, ten off)? until the
water is clear?

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Basic Trouble Shooting
After reading this INFORMATION SHEET, YOU MUST be able to know the
basic trouble shooting of the espresso machine needed for installation
according to set standards.
Troubleshooting is a form of problem solving, often applied to repair

failed products or processes. It is a logical, systematic search for the source
of a problem in order to solve it, and make the product or process
operational again.
Problem Possible Cause Solution

 No Power to  Main switch is in  Switch to "On" or
Machine unpowered position "2" position
 Improper electrical
connection  Have electrical
connection checked
 Machine will not  Water supply tap is  Open water supply
dispense coffee closed tap
 Coffee dispenses  Coffee ground too  Use a coarser

too slowly finely ground coffee
 Clean the porta-
 The porta-filter
filter
basket is dirty
 Call a technician
 Decrease in water
supply pressure
 Coffee dispenses  Coffee Ground too  User a finer ground
too quickly coarsely coffee
 Call a Technician
 Increase in water
supply pressure
 Coffee leaks from  Edges of porta-filter  Replace porta-filter
porta-filter basket are damaged basket
 Clean group
 Residue between
the porta-filter and  Have group head
seal gasket replaced
 Worn group head

gasket
 Water leaks from  Detached clogged,  Check and restore
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
under machine or broken drain drain connection
 Nozzles will not  Boiler has not  Wait a few minutes
dispense hot warmed up  Clean nozzle holes
water/steam with a needle
 Steam nozzle holes
are clogged
 Call a technician
 Boiler is full of
water
 Steam nozzle  Boiler is full of  Run hot water from
dispenses water water nozzle

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Self- Check 4.1-4
Multiple Choice: choose the letter of the best answer. Write your answer on
the answer sheet provided.
1. What is the possible solution if water leaks from under machine?

A. Call a Technician B. Check and restore drain connection
C. Run hot water from nozzle D. Boiler is full of water
2. What is the possible cause if the coffee dispenses too quickly?

A. Water supply tap is closed B. Boiler is full of water
C. Coffee Ground too coarsely D. Call a Technician
3. What is the possible cause if the machine has no power?

A. Improper electrical connection B. Boiler is full of water
C. Steam nozzle holes are clogged D. Call a Technician
4. What would be the problem if the edges of porta-filter basket are

damaged?
A. Steam nozzle holes are clogged B. Coffee leaks from porta-filter
C. Steam nozzle dispenses water D. Nozzles will not dispense hot
water/steam
5. What would be the possible solution if the Machine will not dispense
coffee?
A. Call a Technician B. Steam nozzle holes are clogged
C. Open water supply tap D. Call a Technician
6. What would be the possible cause if the steam nozzle dispenses water?
A. Boiler is full of water B. Run hot water from nozzle
C. Steam nozzle holes are clogged D. Water supply tap is closed
7. What would be the possible cause if water leaks from under machine?
A. Boiler is full of water B. Wait a few minutes
C. Open water supply tap D. Detached clogged, or broken drain
8. What would be the possible cause if the coffee leaks from portafilter?
A. Detached clogged, or broken drain B. Boiler has not warmed up
C. Edges of portafilter basket are damaged D. Boiler is full of water
9. What would be the problem if group head gasket is worn?

A. Steam nozzle dispenses water B. Coffee leaks from portafilter
C. Coffee dispenses too quickly D. Machine will not dispense coffee

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
ANSWER KEY 4.1-4
1. B
2. C
3. A
4. B
5. C
6. A
7. D
8. C
9. B

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Task Sheet 4.1-4
Title: Basic trouble shooting (Espresso machine)
Performance Objective: Given an espresso machine supplies and
materials, you should be able to perform
trouble shooting in conformance with the
specified testing devices and instruments
within 1 hour.
Supplies/M aterials : Screw drivers, lint free rugs,
Equipment : espresso machine
Steps/Procedure:
1. Identify the problem and the possible solution on the machine
2. Demonstrate the trouble shooting of the machine
3. Call your trainer to guide you and check your work after doing this
activity.
Assessment M ethod:
 Observation

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
CRITERIA
YES NO
Did you….
1. Determine the problem of the machine?
2. Check the cause why this is happen?
3. Find out the possible solution if the machine has
no power?
4. Check electric connection?
5. Open water supply tap?
6. Check the portafilter basket?
7. Replace portafilter basket?
8. Check and restore drain connection?
9. Clean nozzle holes with a needle?
10. Run hot water from nozzle?

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
References for further reading
Se e more at:
https://www.espressoparts.com/baristatrainingbasics#sthash.keqmgU
mp.dpuf
http://www.perfectdailygrind.com/2015/09/espresso-machine-
maintenance-the-essentials/
http://www.zecuppa.com/CleaningandTroubleshooting.html
https://www.youtube.com/watch?v=yo7Pcnn0R6o
https://www.espressoparts.com/EspressoEquipmentLingo#sthash.sOaKNS
Sp.dpuf

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Evidence Plan
Competency
BARISTA NC II
standard:
Unit of PERFORM BASIC M AINTENANCE OF M ACHINES
competency: AND EQUIPM ENT
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
 Maintains espresso machine 
 Performs backflushing of espresso 
according to the type of machine.
 Checks Group head, gasket and porta  
filters regularly.
 Pours Clean hot water to the drip tray. 
 Cleans Steam wand and wiped with a clean 
and moist rag.
 Uses Appropriate food grade cleaning
chemical to backflush and descale  
espresso machine
 Soaks Porta filer and baskets in hot water 
to remove oils.
 Brushes Group head and screen at the end 
of the day.
 Demonstrates screwing and unscrewing
back group head screen
 Checks Water softener filter regularly.  
 Uses Suitable cleaning tools and materials
to perform maintenance procedures of the  
machine.
 *Demonstrates the steps and procedures of 
backflushing
 Cleans doser grinder 
 *Separates and put parts back of espresso 
grinder
 Brushes Grounds off from the bottom and 
exterior part of the grinder
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 Wipes Bean hopper with clean cloth or 
paper towel or washed in warm water
 Brushes out the doser chamber or 
compartment (especially the chute area)
 Checks Grinder blades regularly.  
 *Provides information about the parts if the  
espresso and doser grinder
 Cares of small brewing devices 
 Cleans Small brewers right after use in  
 Wipes dries Small brewers before storage in  
 Stores Small brewers in their proper places  
in accordance with enterprise standards.
 Washes Ceramics and glass brewers and
soaped after use in accordance with  
 Checks Filters of the small brewing  
apparatuses for damages.
NOTE: *Critical aspects of competency

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
TABLE OF SPECIFICATION
Objectives/Content Comprehensi
Knowledge Application % of test
area/Topics on
items
Checks Group head,

gasket and porta 0% 5% 5% 10%
filters regularly.
Uses Appropriate
food grade cleaning
chemical to
5% 0% 5% 10%
backflush and
descale espresso
machine
Checks Water
softener filter 0% 5% 5% 10%
regularly.
Uses Suitable
cleaning tools and
materials to perform 5% 5% 5% 10%
maintenance
procedures of the
machine.
Checks Grinder
0% 0% 5% 5%
blades regularly.
Provides information
about the parts if the
5% 5% 0% 5%
espresso and doser
grinder.
Cleans Small brewers

right after use in
5% 0% 0% 5%
accordance with
Wipes dries Small

brewers before 0% 5% 0% 5%
storage in
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
accordance with
Stores Small brewers

in their proper places
0% 5% 5% 10%
in accordance with
Washes Ceramics
and glass brewers
and soaped after use 0% 5% 5% 10%
in accordance with
Checks Filters of the

small brewing
5% 0% 5% 10%
apparatuses for
damages.
TOTAL 25% 35% 40% 100%

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
TABLE OF SPECIFICATION
Objectives/Content Comprehensi No. of test

Knowledge Application
area/Topics on items
Checks Group head,

gasket and porta 0 1 1 2
filters regularly.
Uses Appropriate
food grade cleaning
chemical to 1 0 1 2
backflush and
descale espresso
machine
Checks Water
softener filter 0 1 1 2
regularly.
Uses Suitable
cleaning tools and
materials to perform
1 1 1 3
maintenance
procedures of the
machine.
Checks Grinder
0 0 1 1
blades regularly.
Provides information
about the parts if the
1 1 0 2
espresso and doser
grinder.
Cleans Small brewers

right after use in
1 0 0 1
accordance with
Wipes dries Small

brewers before 0 1 0 1
storage in
accordance with
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Stores Small brewers

in their proper places
0 1 1 2
in accordance with
Washes Ceramics
and glass brewers
and soaped after use 0 1 1 2
in accordance with
Checks Filters of the

small brewing
apparatuses for 1 0 1 2
damages.
TOTAL 5 7 8 20

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Written Test
Multiple choice: Choose the letter of the best answer. Write your answer on
the answer sheet.
1. What is the possible solution if water leaks from under machine?

A. call a technician
B. Check and restore drain connection
C. Run hot water from nozzle
D. Wait a few minutes
2.__________is called to be the heart of coffee bar.
A. barista
B. espresso machine
C. grinder
D. coffee grounds
3. What is the possible cause if the coffee dispenses too quickly?
A. Water supply tap is closed
B. Boiler is full of water
C. Coffee ground too coarsely
D. Call a Technician
4. What is the possible cause if the machine has no power?

A. Improper electrical connection
B. Boiler is full of water
C. Steam nozzle holes are clogged
D. Call a Technician
5. What is the general position of power switch for full operation of the
machine?
A. “0”
B. “1”
C. “2”
D. “3”
6. What would be the problem if the edges of portafilter basket are
damaged?
A. Nozzles will not dispense hot water/steam
B. Coffee leaks from porta-filter
C. Steam nozzle dispenses water
D. Improper electrical connection
7. What would be the possible solution if the machine will not dispense
coffee?
A. Call a Technician
B. Steam nozzle holes are clogged
C. Open water supply tap
D. Coffee leaks from porta-filter
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
8. What part of the machine is used when you are heating and texturing
milk?
A. steam wand
B. drip tray
C. on/off switch
D. portafilter
9. __________ is where the portafilter rest
A. steam wand
B. top of the machine
C. drip tray
D. group head
10. ________ catches rinse water and excess espresso
A. top of the machine
B. group head
C. portafilter
D. drip tray
11. What is the type of machine that is controlled by a simple on and off
switch?
A. automatic
B. manual
C. semi- automatic
D. super automatic
12. ________ the ve nted top of the e spresso machine was de signed to
ke e p ce ramic cups warm prior to se rving.
A. portafilter
B. drip tray
C. top of the machine
D. group head
13. ________ this is an import part to be aware of as it monitors the
he alth of your machine
A. pressure gauge
B. steam wand
C. on/off switch
D. brewing button
14. Why is that the portafilter should always remain in the grouphead?
A. to make it more attractive
B. to maximize the use of space
C. to make the workplace tidy
D. to retain the heat and gently locked into place.
15. The steam is controlled by a ________.
A. Steam pitcher
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
B. Steam Knob/Lever
C. Steam wand
D. Steam tip
16. What would be the possible cause if the steam nozzle dispenses water?
A. Boiler is full of water
B. Run hot water from nozzle
C. Steam nozzle holes are clogged
D. Water supply tap is closed
17. What would be the possible cause if water leaks from under machine?
A. Boiler is full of water
B. Wait a few minutes
C. Open water supply tap
D. Detached clogged, or broken drain
18. What would be the possible cause if the coffee leaks from portafilter?
A. Detached clogged, or broken drain
B. Boiler has not warmed up
C. Edges of portafilter basket are damaged
D. Boiler is full of water
19. What would be the problem if group head gasket is worn?

A. Steam nozzle dispenses water
B. Coffee leaks from portafilter
C. Coffee dispenses too quickly
D. Machine will not dispense coffee
20. What would you do if the coffee you were serving got spilled on your
client?
A. Ignore client and continue with your assigned task
B. Tell your client to buy a new one
C. Apologize and dry up client quickly and give him/her the same
coffee and give additional services for compensation
D. None of the above

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Answer Key
1. B
2. B
3. C
4. A
5. C
6. B
7. C
8. A
9. D
10. D
11. C
12. C
13. A
14. D
15. B
16. A
17. D
18. C
19. B
20. C

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Rating Sheet for Demonstration
Trainees name:
Trainers name:
Qualification:
Date of Assessment:
Time of Assessment:
Instruction for demonstration
Given the necessary materials, tools and equipment, the candidate
must be able _______--in hours.
M aterials and equipment
OBSERVATION  to show if evidence is

demonstrated
During the demonstration of
Yes No N/A
skills, did the candidate:
 Maintain espresso machine   
 Perform backflushing of espresso   

according to the type of machine.
 Check group head, gasket and   
porta filters regularly.
 Pour clean hot water to the drip   
tray.
 Clean Steam wand and wiped   
with a clean and moist rag.
 Use appropriate food grade
cleaning chemical to backflush   
and descale espresso machine
 Soak Porta filer and baskets in   
hot water to remove oils.
 Brush Group head and screen at   
the end of the day.
 Demonstrate screwing and
unscrewing back group head   
screen
 Check Water softener filter   
regularly.
 Use Suitable cleaning tools and
materials to perform   
maintenance procedures of the
machine.
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 Check Group head, gasket and   
porta filters regularly.
 *Demonstrate the steps and   
procedures of backflushing
 Clean doser grinder   
 *Separate and put parts back of   

espresso grinder
 Brushe Grounds off from the
bottom and exterior part of the   
grinder
 Wipe Bean hopper with clean
cloth or paper towel or washed in   
warm water
 Brush out the doser chamber or
compartment (especially the   
chute area)
 Check Grinder blades regularly.   
 *Provide information about the
parts if the espresso and doser   
grinder
 Care of small brewing devices   
 Clean Small brewers right after
use in accordance with   
 Wipe dries Small brewers before
storage in accordance with   
 Store Small brewers in their
proper places in accordance with   
 Store Small brewers in their
proper places in accordance with   
 Check Filters of the small
brewing apparatuses for   
damages.
The candidate’s demonstration was:
 Satisfactory  Not Satisfactory

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Performance Test
Specific Instruction for the Candidate
Qualification Barista NCII
Unit of Competency PERFORM BASIC M AINTENANCE OF

M ACHINES AND EQUIPM ENT
General Instruction: Given the necessary tools and equipments you are
required to PERFORM BASIC MAINTENANCE OF MACHINES AND
EQUIPMENT in accordance to institutional set standards.
Specific Instruction:
1. Maintain espresso machine
2. Clean doser grinder
3. Care of small brewing devices
List of equipment, tools and M aterials
EQUIPMENT
QTY DESCRIPTION
1pc Espresso machine
30 pcs Lint-free rugs
1 set Espresso cleaning tools (brushes)
1 set Cleaning chemical
2 pcs Grinder brush
2pcs Stiff bristle toothbrush
2pcs Screwdrivers

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What would you do if the customer ordered a drink that is
not yet available that time?  
2. What if you were using vinegar instead of commercial

cleaning chemicals is it possible?  
Safety Questions
3. What safety equipment and clothing should you use when  
you are at the working area?
4. How do you avoid rust and bacteria build-up in espresso  
machine?
Contingency Questions
5. What would you do first if the machine has no power?  
6. What would you do if water leaks from espresso machine?  
Job Role/Environment Questions  
7. What would you do if the coffee grounds leaks from  
portafilter?
8. What would you do if you’re working area is untidy?  
Rules and Regulations  
9. How will you know the voltage requirement of the espresso  
machine?
10. What are the specified procedures or steps after you use the  
espresso machine?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
ACCEPTABLE ANSWER
Questions to probe the candidate’s underpinning Satisfactory
knowledge response
Extension/Reflection Questions Yes No
1. Do a suggestive selling or offer the best seller of your
store.
2. No. Vinegar only gently breaks down some hard water
deposits that remain and does not target and remove coffee
oils the way a professionally formulated coffee machine
cleaner does.
Safety Questions
3. Use personal protective equipment like apron, hairnet,
face mask.
4. Don’t leave water on the machine when you’re not using
it.
Contingency Questions
5. First check the power supply of the machine and then
make sure that it is switch on and the position is “2”.
6. Check and restore drain connection.
Job Role/Environment Questions
7. Replace porta-filter basket, Clean group, and have group
head gasket replaced.
8. Clean it up according to the cleaning standards and
procedure and also put the things on their respected places.
Rules and Regulations Questions
9. Check the sticker/name plate located at the back of
espresso machine.
10. Always purge/bleed after each use and wipe the stem
wand with damp cloth.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Inventory of Training Resources
Resources for presenting instruction
 Print Resources BOOKS As per TR As per Remarks
M ANUALS Inventory
MODULE 1- Prepare Espresso 10 copies 10 copies complete
MODULE 2- Texture Milk 10 copies 10 copies complete
MODULE 3- Prepare and serve 10 copies 10 copies complete
Coffee Beverage
MODULE 4- Perform basic 10 copies 10 copies complete
Maintenance of the machine and
equipment
MODULE 5- perform basic 10 copies 10 copies complete
cashiering and general control
procedure
 Non Print Resources VIDEO As per TR As per Remarks
DVD CD, W EBSITES Inventory
YOUTUBE
ttps://www.espressoparts.com/baris complete
tatrainingbasics#sthash.keqmgUmp.
dpufh
https://www.youtube.com/watch?v= complete
yo7Pcnn0R6o
https://www.youtube.com/wa complete
ch?v=gY15eGIIUZw
https://www.espressoparts.com/b complete
aristatrainingbasics#sthash.keqm
gUmp.dpuf
https://www.espressoparts.com/Es complete
pressoEquipmentLingo#sthash.sOaK
NSSp.dpuf
Resources for Skills practice of Competency #1

______________________________
As per
 Supplies and M aterials As per TR Remarks
Inventory
Coffee beans (Fresh roasted whole) 25 kilos 25 kilos complete
Fresh milk 30 cases 30 cases complete
Liquid cream 1 case 1 case complete
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Assorted Flavored syrups with
2 bottles 2 bottles complete
pumps
Assorted Fruit purees/sauces with 1 jar each
1 jar each complete
pumps
stirrers 1 pack 1 pack complete
straws 1 pack 1 pack complete
Lint free rags (3 colors) 30 pcs 30 pcs complete
Whipped cream dispenser with
2 2 complete
nozzle
Whipped cream charger 2 boxes 2 boxes complete
Paper filer 1 pack 1 pack complete
Blind filter 1 1 complete
Round bar trays 5 5 complete
Milk carafe 2 2 complete
Squeeze bottles 3 3 complete
Water pitcher 2 2 complete
Ice shovels 2 2 complete
Cooler/chest box 1 1 complete
All purpose tongs 2 2 complete
Spatula 1 1 complete
As per
 Tools As per TR Remarks
Inventory
Hand tampers 2 2 complete
Bar spoons 3 3 complete
Tamping pads 2 2 complete
Espresso cleaning tools (brushes) 1 set 1 set complete
Cleaning chemical 1 1 complete
Screw drivers 1 set 1 set complete
Thermometers w clip 2 2 complete
Shot glasses 12 12 complete
Demitasse cups with saucers 12 12 complete
Cappuccino cups with saucers 12 12 complete
Latte cups with saucers 12 12 complete

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
20 oz steaming pitcher 6 6 complete
32 oz steaming pitcher 4 4 complete
10 or 12 oz steaming pitcher 2 2 complete
Demitasse teaspoons 1 doz 1 doz complete
teaspoons 1 doz 1 doz complete
Water goblets 6 6 complete
Collins or Pilsner 12 12 complete
Irish glass 6 6 complete
As per
 Equipment As per TR Remarks
Inventory
2-Group semi-automatic commercial 1 1 complete
type espresso machine
Single or 1-group semi-automatic 2 2 complete

commercial type espresso machine
Refrigerator or cooler for milk/cream 1 1 complete
Doser grinder (commercial type) 1 1 complete
Chiller/refrigerator 1 1 complete
French Press 2 2 complete
Syphon 2 2 complete
Pourover/V60 Hand drip 3 3 complete
Moka pot/stove top espresso maker 1 1 complete
Automatic drip coffee maker 1 1 complete
Table top stove; camping stove 1 1 complete
Commercial blender with extra 1 1 complete
pitcher
Knock box 2 2 complete
Hand stopwatches 3 3 complete
3 in 1 Cocktail Shaker 2 2 complete
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Work Shop Layout
W S2 W S1
PRACTICAL WORK AREA

W S3
W S4
W S5
TRAINERS RESOURCE
INSTITUTIONAL AREA LEARNING RESOURCE AREA
ASSESSMENT AREA
ENTRANCE
QUALITY COMPUTER
SUPPORT LABORATORY
CONTEXTUAL LEARNING
SERVICE AREA CONTROL AREA
RESTROOMS
AREA
DISTANCE LEARNING

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Supervise
Work-Based
Learning

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Quezon City


CORE COM PETENCIES
CAN I…? YES NO
1. PREPARE ESPRESSO
1.1 Set up and prepare machine and equipment 
1.2 Dose and Tamp Coffee 
1.3 Extract espresso 
2. TEXTURE M ILK
2.1 Prepare milk and equipment 
2.2 Foam milk 
2.3 Steam milk 
3.1 Take orders of guests 
3.2 Prepare espresso-based beverages 
3.3 Prepare and serve brewed coffee 
EQUIPMENT
4.1 Maintain espresso machine 
4.2 Clean doser grinder 
4.3 Care of small brewing devices 

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
CORE COM PETENCIES
CAN I…? YES NO
PROCEDURES
5.1 Operate Electronic Cash register (ECR) or Point

of sales system (POS)
5.2 Receive payments 
5.3 Handle Change Funds and Petty Cash 
5.4 Maintain par stock of items 

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00

Job/Occupation
Current
competencies
1. PREPARE ESPRESSO
1.1Set up  Transcript of records  Third party
and prepare  Certificate of  Interview
machine and
Employment
equipment  Demonstration
 Certificate of
training
1.2 Dose  Transcript of records  Third party
and Tamp
 Certificate of  Interview
Coffee
Employment
 Demonstration
 Certificate of
training
1.3 Extract  Transcript of records  Third party
espresso
Employment
 Demonstration
 Certificate of
training
2. TEXTURE M ILK
2.1 Prepare  Transcript of records  Third party
milk and
equipment
Employment
 Demonstration
 Certificate of
training
2.2 Foam  Transcript of records  Third party
milk
Employment
 Certificate of  demonstration
training
2.3 Steam  Transcript of records  Third party
milk
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Employment  demonstration
 Certificate of
training
3.1 Take  Transcript of records  Third party
orders of
guests
Employment
 demonstration
 Certificate of
training

espresso-
based
Employment
beverages  demonstration
 Certificate of
training
and serve
brewed
Employment
coffee  demonstration
 Certificate of
training
EQUIPMENT
4.1 Maintain  Certificate of  Third party
espresso achievement
 Interview
machine
 Transcript of records
 demonstration
 Certificate of
Employment
4.2 Clean  Certificate of  Third party
doser achievement
 Interview
grinder
 Demonstration
 Certificate of
Employment
4.3 Care of  Certificate of  Third party
small achievement
 Interview
brewing
devices  demonstration
 Certificate of
Employment
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Form 1.3 Summary of Current Competencies Versus Required

Competencies

1. PREPARE ESPRESSO
1.1 Set up and 1.1 Set up and
prepare machine and prepare
equipment machine and
equipment
1.2 Dose and Tamp 1.2 Dose and
Coffee Tamp Coffee
1.3 Extract espresso 1.3 Extract
espresso
2. TEXTURE M ILK
2.1 Prepare milk and 2.1 Prepare
equipment milk and
equipment
2.2 Foam milk 2.2 Foam milk
2.3 Steam milk 2.3 Steam milk
3.1 Take orders of 3.1 Take orders
guests of guests
3.2 Prepare espresso- 3.2 Prepare
based beverages espresso-based
beverages
3.3 Prepare and 3.3 Prepare
serve brewed coffee and serve
brewed coffee
4. PERFORM BASIC M AINTENANCE OF M ACHINE AND EQUIPMENT
4.1 Maintain 4.1 Maintain
espresso machine espresso

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
machine
4.2 Clean doser 4.2 Clean doser
grinder grinder
4.3 Care of small 4.3 Care of
brewing devices small brewing
devices
PROCEDURES
5.1 Operate 5.1 Operate
Electronic Cash Electronic
register (ECR) or Cash register
Point of sales (ECR) or Point
system (POS) of sales system
(POS)
5.2 Receive payments 5.2 Receive
payments
5.3 Handle Change 5.3 Handle
Funds and Petty Change Funds
Cash and Petty
Cash
5.4 Maintain par 5.4 Maintain
stock of items par stock of
items

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00

M odule
Gaps Title/M odule of Duration (hours)
Instruction
Operate electronic
cash register (ECR) or 6 HOURS
point of sales system 5. PERFORM ING
(POS) BASIC CASHIERING
Receive payments AND GENERAL 6 HOURS
Handle change funds CONTROL
6 HOURS
and petty cash PROCEDURES
Maintain par stock of
6 HOURS
items

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
TRAINING PLAN
Qualification: BARISTA NC II
Trainees’ Training Training M ode of Facilities/Tools Assessment Date and

Staff Venue
Requirements Activity/Task Training and Equipment M ethod Time
5. PERFORM BASIC CASHIEIRNG AND GENERAL CONTROL PROCEDURES
 Operate  ECR or POS is  Dual  Ms.  ECR or POS  Starbox  Observati  Februar
electronic prepared training Annaly  Coffee Shop dahlia on with y 4-5,
cash register before systems n Q.C oral 2016
(ECR) or operation Bruzon questionin 8-11 am
point of sales following Master g
system (POS) standard Barista
 Written
procedures
test
 Business
transactions
are entered
and recorded
in accordance
with
enterprise
standards.
 Reports are
generated at
the end of the
shift in
accordance
with
enterprise
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
standards.
 New item data
are entered
into the
system in
accordance
with
enterprise
standard
operating
procedures.
 Back up data
base are
made in
accordance
with
enterprise
standards.
 Receive  Cash is  Job  Ms.  ECR or POS  Starbox  Observati  Februar
payments received and shadowing Annaly  Coffee Shop dahlia on with y 11-12,
counted in n Q.C oral 2016
accordance Bruzon questionin 8-11 am
with Master g
enterprise Barista
 Written
accounting
test
procedures.
 Change is
given and
counted in
front of the
guest in
accordance
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
with
enterprise
accounting
procedures.
 Receipts/tape
s are printed
out and given
to guest in
accordance
with
enterprise
accounting
procedures.
 Handle  Cash funds  Dual  Ms.  ECR or POS  Starbox  Observati  Februar
Change are secured in training Annaly  Coffee Shop dahlia on with y 18 -19,
Funds and accordance systems n  Sample Q.C oral 2016
Petty Cash with Bruzon Accounting questioni 8-11 am
enterprise Master Cash/change ng
standard Barista fund forms  Written
procedures or records test
 Cash count  Sample
reports are change funds
prepared in polices
accordance
with
enterprise
standard
procedures.
 Expenses are
monitored
and recorded
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
in accordance
with
enterprise
standard
procedures.
 Maintain par  Beginning  Dual  Ms.  ECR or POS  Starbox  Observati  Februar
stock of and ending training Annaly  Coffee Shop dahlia on with y 24-26,
items inventory are systems n  Sample Q.C oral 2016
conducted Bruzon inventory questionin 8-11 am
before and Master forms or g
after Barista records  Written
operations in  Sample test
accordance inventory
with policies
enterprise
inventory
procedures
 Stocks are
requested
according to
enterprise
standard
procedures
 Issued stock
items are
checked
against
requisition
documents in
accordance
with
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
enterprise
procedures
 Stock levels
are monitored
in accordance
with par
stocking
procedures.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Technical Education and Skills Development Authority
OUR LADY OF FATIMA UNIVERSITY
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No.167168536
NAME: Miguel Nikko V. Layug
QUALIFICATION: BARISTA NC II
TRAINING DURATION: 178 hours
TRAINER: NIKKI VELASCO

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Instructions: NOTES:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing __________________________________________________________
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for __________________________________________________________
whatever purpose it will serve you. It is therefore important __________________________________________________________
that all its contents are viably entered by both the trainees
and instructor. __________________________________________________________
The Trainees’ Record Book contains all the required __________________________________________________________
competencies in your chosen qualification. All you have to do __________________________________________________________
is to fill in the column “Task Required” and “Date
__________________________________________________________
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with __________________________________________________________
the guidance of the instructor. The instructor will likewise
__________________________________________________________
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by __________________________________________________________
the trainees. Be sure that the trainee will personally __________________________________________________________
accomplish the task and confirmed by the instructor.
__________________________________________________________
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and __________________________________________________________
maintain the cleanliness of this record. __________________________________________________________
This will be collected by your trainer and submit the __________________________________________________________
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.
THANK YOU.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Unit of Competency: 1 PREPARE ESPRESSO Unit of Competency: 2 TEXTURE MILK
NC Level II NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
 Set up  Prepare
and prepare milk and
machine equipment
and  Foam milk
equipment  Texture
 Dose and milk
tamp coffee
 Extract ____________________ ______________________
espresso Trainee’s Signature Trainer’s Signature
__________________ ___________________
Trainee’s Signature Trainer’s Signature

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Unit of Competency: 4 PERFORM BASIC MAINTENANCE OF
Unit of Competency: 3 PREPARE AND SERVE COFFEE MACHINE AND EQUIPMENT
BEVERAGES
NC Level II
NC Level II Learning Task/Activity Date Instructors
Learning Task/Activity Date Instructors Outcome Required Accomplis Remarks
Outcome Required Accomplished Remarks hed
 Take orders  Maintain
of guests espresso machine
 Prepare  Clean doser
espresso- grinder
based  Care of small
beverages brewing devices
 Prepare and
serve brewed
coffee ____________________ ____________________
______________________ _____________________

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Unit of Competency: 5 PERFORM BASIC CASHIERING AND accordanc
GENERAL CONTROL PROCEDURES e with
NC Level II enterprise
Learning Task/Activity Date Instructor standards
Outcome Required Accomplished s Remarks .
 Operate  ECR or  February 5, Competent  New item
electronic POS is 2016 data are
cash register prepared entered
(ECR) or before into the
point of sales operation system in
system (POS) following accordanc
standard e with
procedure enterprise
s standard
 Business operating
transactio procedure
ns are s.
entered  Back up
and data base
recorded are made
in in
accordanc accordanc
e with e with
enterprise enterprise
standards standards
. .
 Reports  Receive  Cash is  February Competent
are payments received 12, 2016
generated and
at the end counted
of the in
shift in accordanc
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
e with
enterprise  Handle  Cash  February Competent
accountin change funds funds are 19, 2016
g and petty secured in
procedure cash accordanc
s. e with
 Change is enterprise
given and standard
counted procedure
in front of s
the guest  Cash
in count
accordanc reports
e with are
enterprise prepared
accountin in
g accordanc
procedure e with
s. enterprise
 Receipts/t standard
apes are procedure
printed s.
out and  Expenses
given to are
guest in monitored
accordanc and
e with recorded
enterprise in
accountin accordanc
g e with
procedure enterprise
s. standard
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
procedure against
s. requisitio
n
 Maintain  Beginning  February Competent document
par stock of and 26, 2016 s in
items ending accordanc
inventory e with
are enterprise
conducted procedure
before and s
after  Stock
operations levels are
in monitored
accordanc in
e with accordanc
enterprise e with par
inventory stocking
procedure procedure
s s.
 Stocks
are ____________________ ____________________
requested Trainee’s Signature Trainer’s Signature
according
to
enterprise
standard
procedure
s
 Issued
stock
items are
checked
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
TRAINEE’S PROGRESS SHEET
Name : MIGUEL NIKKO LAYUG Trainer : Nikki M. Velasco
Nominal
Qualification : BARISTA NC II : 24 hrs
Duration
Trainin Trainee’s
g Date Date Initial Supervisor’s
Units of Competency Training Activity Rating
Duratio Started Finished Initial
n
5. PERFORM BASIC CASHIEIRNG AND GENERAL CONTROL PROCEDURES
Operate Electronic Cash 1.1 ECR or POS 6hours Feb 4, 2016 Feb 5, 2016 competent
register (ECR) or Point of is prepared 8-11am 8-11am
sales system (POS) before
operation
following
standard
procedures
1.2 Business
transactions
are entered
and recorded
in accordance
with
enterprise
standards.
1.3 Reports are
generated at
the end of the
shift in
accordance
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
with
enterprise
standards.
1.4 New item data
are entered
into the
system in
accordance
with
enterprise
standard
operating
procedures.
1.5 Back up data
base are
made in
accordance
with
enterprise
standards.
Receive payments  Cash is 6hours Feb 11, Feb 12, competent
received and 2016 2016
counted in 8-11am 8-11am
accordance
with
enterprise
accounting
procedures.
 Change is
given and
counted in
front of the
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
guest in
accordance
with
enterprise
accounting
procedures.
 Receipts/tape
s are printed
out and given
to guest in
accordance
with
enterprise
accounting
procedures.
Handle Change Funds and  Cash funds 6hours Feb 18, Feb 19, competent
Petty Cash are secured in 2016 2016
accordance 8-11am 8-11am
with
enterprise
standard
procedures
 Cash count
reports are
prepared in
accordance
with
enterprise
standard
procedures.
 Expenses are
monitored
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
and recorded
in accordance
with
enterprise
standard
procedures.
Maintain par stock of  Beginning 6hours Feb 24, Feb 26, competent
items and ending 2016 2016
inventory are 8-11am 8-11am
conducted
before and
after
operations in
accordance
with
enterprise
inventory
procedures
 Stocks are
requested
according to
enterprise
standard
procedures
 Issued stock
items are
checked
against
requisition
documents in
accordance
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
with
enterprise
procedures
 Stock levels
are monitored
in accordance
with par
stocking
procedure.
Total 24hrs.
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Quezon City

TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to
measure how satisfactorily your trainer has done his job during
the whole duration ofyour training. Please give your honest rating by
checking on t h e corresponding cell of your response. Your answers
will be treated with utmost confidentiality.
TRAINERS/INSTRUCTORS 1 2 3 4 5
Name of Trainer: NIKKI VELASCO
1. Orients trainees about CBT, the 

use of CBLM and the evaluation
system
2. Discusses clearly the unit of
competencies and outcomes to be attained 
at the start of every module
3. Exhibits mastery of the 
subject/course he/she is teaching
4. Motivates and elicits active


participation from the students or
trainees
5. Keeps records of evidence/s of 
competency attainment of each
student/trainees
6. Instill value of safety and orderliness in 
the classrooms and workshops
7. Instills the value of teamwork and 

positive work values
8. Instills good grooming and hygiene 

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
9. Instills value of time 
10. Quality of voice while teaching 
11. Clarity of language/dialect 

used in teaching
12. Provides extra attention to trainees and 
students with specific learning needs
13. Attends classes regularly and promptly 
14. Shows energy and enthusiasm 

while teaching
15. Maximizes use of training supplies 

and materials
16. Dresses appropriately 
17. Shows empathy 
18. Demonstrates self-control 

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
This post-training evaluation instrument is intended to measure
how satisfactorily your trainer prepared and facilitated your training.
Please give your honest rating by checking on the corresponding cell
of your response. Your answers will be treated with utmost
confidentiality.
Use the following rating scale s:
5 – Outstanding
4 - Very Good/Very
Satisfactory 3 –
Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the 
components of a CBT workshop
2. Number of CBLM is sufficient 
3. Objectives of every training session is well 
explained
4. Expected activities/outputs are clarified 
DESIGN AND DELIVERY 1 2 3 4 5

1. Course contents are sufficient to attain 
objectives
2. CBLM are logically organized and 
presented
3. Information Sheet are comprehensive in

providing the required knowledge
4. Examples, illustrations and

demonstrations help you learn
5. Practice exercises like Task/Job Sheets are

sufficient to learn required skills
6. Valuable knowledge are learned through the 
contents of the course
7. Training Methodologies are effective 

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
8. Assessment Methods and evaluation
system are suitable for the trainees and 
the competency
9. Recording of achievements and competencies 

acquired is prompt and comprehensive
10. Feedback about the performance of 

learners are given immediately
TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate 

2. Training Venue is conducive and appropriate 
3. Equipment, Supplies, and Materials are 

Sufficient
4. Equipment, Supplies and Materials are

suitable and appropriate
5. Promptness in providing Supplies and 

Materials
SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating 
Comments/Suggestions:

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Self Evaluation
The trainer shall design a self-evaluation questionnaire that
he/she shall answer after the conduct of the training. This shall
serve as a checklist of what he/she must do. A short sample is
given below.
During the session, did I? Yes No

1. Establish an atmosphere of trust? 
2. Encourage participation of the trainees? 
3. Assist the trainees when they neededassistance? 
4. Consider the feedback of traine e s? 
5. Remain aware of non verbal communications? 
6. Praise effort? 
7. Summarize key points? 
8. Vary activities and tasks to aid attainment 
of competency?
9. Provide opportunities for practice ? 
10. Achieve the learning obje ctive s? 
The Supervised Industry Training or On the Job Training

Evaluation Form below is a sample evaluation for to evaluate the
implementation of SIT and OJT. It is recommended that this evaluation
form be used a n d improved so that appropriate areas to be evaluated
are covered.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
SUPERVISED INDUSTRY TRAINING OR ON THE JOBTRAINING
EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness
of the Supervised Industry Training (SIT) or On the Job Training
(OJT) you had with the Industry Partners of StarBox. Please check (  )
the appropriate box corresponding to your rating for each question
asked. The results of this evaluation shall serve as a basis for
improving the design and management of the SIT in SICAT to
maximize the benefits of the said Program. Thank you for your
cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 -Poor/Unsatisfactory
NA – not applicable
Item
Question Ratings
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 N /A
Has StarBox conducted an orientation

about the SIT/OJT program, the 
1 requirements and preparations needed
and its expectations?
Has StarBox the provided the necessary
assistance such as referrals or 
2
recommendations in finding t h e
c o m p a n y for your OJT?
Has StarBox showed coordination with
3 
the Industry partner in the design and
supervision of your SIT/OJT?

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Has your in-school training adequate to
4 
undertake Industry partner assignment
and its challenges?
5 Has StarBox monitored your progress in 

the Industry?
6 Has the supervision been effective in

achieving your OJT objectives and 
providing feedbacks when necessary?
7 Did StarBox conduct assessment of your 

SIT/OJT program upon completion?
8 Were you provided with the results of the

Industry and StarBox’s assessment of 
your OJT?
Item Questions Ratings

No.
INDUSTRY PARTNER 1 2 3 4 5 N/A
Was the Industry partner appropriate

1 
for your type of training required
and/or desired?
Has the industry partner designed
2 the training to meet your objectives and 
expectations?
Has the industry partner showed

3 
coordination with StarBox in the design
and supervision of the S IT/OJT?
Has the Industry Partner and its staff

4 
welcomed you and treated you wi t h
respect and understanding?

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Has the industry partner facilitated
the training, including the provision of
5 the necessary resources such as 
facilities and equipment needed to
achieve your OJTobjectives?
Has the Industry Partner assigned a
6 
supervisor to oversee your work or
training?
Was the supervisor effective in
7 supervising you through regular 
meetings, consultations and advise?
Has the training provided you with the
8 necessary technical and administrative 
exposure of real world problems and
practices?
Has the training program allowed

9 you to develop self-confidence, self 
motivation and positive attitude towards
work?
10 Has the experience improved your 

personal skills and human relations?
11 Are you satisfied with your training in 

the Industry?
Signature:
Printed Name: Miguel Nikko Layug Period of Training: 24hours
Supervisor: Annalyn Bruzon Qualification: Barista NC II
Instructor: Nikki Velasco Host Industry Partner: StarBox Coff

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Facilitate
Learning
Session

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Training Activity Matrix
Facilities/To Venue
Date &
Training Activity Trainee ols and Remarks
(W orkstatio Time
Equipment
n/ Area)
8:00 Satisfactory
Prayer Institutional AM to
Assessment 8:30
Recap of Activities Area AM
April 3,
All
Unfreezing 2016
trainees
Activities
Feedback of
Training
Rejoinder/Motivati
on
Perform basic Espresso Practical 8:00 Satisfactory
maintenance of machine Work Area AM to
machines and 8:30
equipment Cleaning Workstation AM
tools and 3 April 3,
Maintain espresso chemicals 2016
machine
 Overview Pictures,
of the photos or
espresso illustrations
machine
 Daily
maintena
nce
procedur
es
 Weekly
maintena
nce
procedur
es
 Basic
Trouble
shooting

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Clean doser Doser Practical 8:00 Satisfactory
grinder grinder Work Area AM to
8:30
 Cleaning Cleaning Workstation AM
and tools and 3 April 3,
maintaini chemicals 2016
ng doser
grinder Pictures,
photos or
illustrations
Care of small Different Practical 8:00 Satisfactory

brewing devices coffee Work Area AM to
 Care and makers 8:30
maintena (French Workstation AM
nce of press, 3 April 3,
coffee Siphon, 2016
brewing PV60
machines
Cleaning
tools and
chemicals
Pictures,
photos or
illustrations

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Maintain
Training
Facilities

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #1
OPERATIONAL PROCEDURE
Equipment Type Espresso Machine
Equipment Code EM-001
Location Practical Work Area Work Station 1
Operation Procedure:
Installation of Espresso M achine

Warning: To prevent damage to machine, boiler must be filled with water
before turning main power switch "ON".
1. On models 2450 & 1750, screw on legs.
2. Connect drain hose to drain fitting located a bottom, on front of machine
3. Place flexible drain hose into a permanent drain. Make sure there are no
obstructions or kinks.
4. Install water filter supplied with unit. Failure to use in-line water filter
voids the warranty.
5. Turn water “ON” and allow at least one gallon of water to flow through the
tubing on the outlet side of the filter. This will flush out any foreign matter
that may be present. When water runs clear shut water “OFF”.
6. Connect copper tubing from filter to the flare inlet valve located unde rneath
the machine.
7. Turn main water supply valve “ON”. Check for leaks at fitting and
connection points.
8. Fully open machine valve on’ “flare inlet by turning counter-clockwise.
9. Flush heat exchanger by pulling the hot water handle down and running
water through the hot water spout. (Dispense approximately ½ - 1 gallon of
water.)
10. Check to make sure main switch is “OFF” then plug machine into a
grounded receptacle.
11. Although the main switch is “OFF” when machine is plugged in, the red
light labeled “AUTOFILL” will light up. Water will be heard filling the broiler for
three to five minutes
12. When the “AUTOFILL” light is no longer on, the broiler has filled.
13. Flip the main power switch to the “ON” position. (Do not turn on until
machine has completely filled.)
14. Flush the group heads by turning both brew switches on. Lat water run for
approximately one minute.
15. When the main power switch is placed in the “ON” position, the amber
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
indicator light – the heater light –will also go on.
16. It will take 30-40 minutes for water in machine to fully heat upon initial
installation, depending on temperature of water source.
17. Cord retainers have been provided to enable power cord and water line to
be lifted off of the counter. To install, push cord retainers into mounting holes
on bottom panel.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #2
HOUSEKEEPING SCHEDULE
Qualification BARISTA NC II Station/Bldg
Area/Section Practical Work Area
In-Charge Nikki Velasco
Schedule for the 1st Semester, 2016
Responsible
Person
Remarks
15th Day
Monthly
Weekly
ACTIVITIES
Every
Every
other
Daily
Day
1. Sweep the floor
 Free from
dust and dirt 
Group 1
 Free from oil
and & water
spills
2. Clean and
arrange working
tables according
to floor plan/lay- Group 2 
out; check
stability
3. Clean and check

floor, walls,
windows, ceilings
 graffiti/dust/r
ust
 cobwebs and
outdated/unn
ecessary Group 3 
objects/items
 obstructions
 used
materials/scr
aps (slugs,
stubs) spilled
liquid

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
open cracks (floor)
4. Clean and check

workshop
ventilation and
illumination by
dusting 
Group 1
lamps/bulbs,
replacing non-
functional lamps
and keeping
exhaust clean
5. Clean, inspect air
conditioning
equipment:
• keep screen
and filter free
from dust/rust
• Check selector Group 2 
knobs if in
normal
positions and
are functional
• Check if
drainage is OK
6. Clean and check
Rest Room
• Urinals, bowls,
wash basins,
walls and
partitions are
free from
stains, dirt,
oils, graffiti and
unnecessary Group 3 
objects;
• Ceilings free
from cobwebs
and dangling
items
• Floor is kept
dry; no broken
tiles/objects

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
• Equipped with
dipper and
pails; properly
located after
use
• Water systems
is functional:
no
dripping/dama
ged faucets or
pipes
• Drainage
system is
working, no
water-clogged
areas
• No offensive
odor
7. Clean and check
wash area:
• Walls/Floors- –
free from oils,
molds, broken
tiles, gums,
stains or graffiti
• Drainage
system is
functional Group 2 
• Water system
functional; no
dripping
faucets or
leaking pipes
• Free from
unnecessary
objects (mops,
rags)
8. Clean and
maintain work
shop 
Group 3
surroundings by
sweeping/
removing fallen
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
leaves, branches,
debris and other
refuse,
impounded water,
clearing pathways
of obstructions
9. Disposal of waste
materials
(Follow waste Group 1
segregation
system)
10. Wipe and clean
white boards Group 2 
11. Clean and

check mounting
of Grooup1 
machines/equipm
ent
12. Conduct
inventory Group 3 
13. Before leaving,

collect empty
Group 1 
bottles can and
food wastes.
14. Clean
bulbs/lamps/ceili Group 2 
ngs/walls
15. Empty water
collector; clean
Group 3 
body of Water
Dispenser

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #3
BARISTA W ORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK YES NO
Sweep the floor; free from dust and dirt; free from oil and &
water spills
Clean and arrange working tables according to floor plan/lay-
out; check stability
Clean and check rest room; urinals, bowls, wash basins, walls
and partitions are free from stains, dirt, oils, graffiti and
unnecessary objects; ceilings free from cobwebs and dangling
items; floor is kept dry; no broken tiles/objects
Clean and maintain work shop surroundings by sweeping/
removing fallen leaves, branches, debris and other refuse,
impounded water, clearing pathways of obstructions
Wipe and clean whiteboards
Clean and check mounting of machines/equipment
Before leaving, collect empty bottles, can and food wastes.
W EEKLY TASK YES NO
Clean and check floor, walls, windows, ceilings;
graffiti/dust/rust ; cobwebs and outdated/unnecessary
objects/items; obstructions; any used materials/scraps (slugs,
stubs) spilled liquid; open cracks (floor)
Clean and check workshop ventilation and illumination by
dusting lamps/bulbs, replacing non-functional lamps and
keeping exhaust clean
Clean bulbs/lamps/ceilings/walls
Empty water collector; clean body of Water Dispenser
M ONTHLY TASK YES NO
Clean, inspect air conditioning equipment; keep screen and
filter free from dust/rust; Check selector knobs if in normal
positions and are functional; Check if drainage is OK
Clean and check wash area; Walls/Floors- –free from oils,
molds, broken tiles, gums, stains or graffiti; Drainage system
is functional; Water system functional; no dripping faucets or
leaking pipes; Free from unnecessary objects (mops, rags)
Conduct inventory

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #4
ESPRESSO MACHINE MAINTENANCE SCHEDULE*

DAILY M ONTHLY SEM I ANNUALLY
 Backwash  Wipe and clean  Replace group
grouphead group head gaskets.
 Cleaning external  Remove and clean  Test all switches.
surfaces screen, shower, and  Test grouphead and
 Cleaning of the group boiler water quality.
steam wand head gasket  Replace shower
 Cleaning the drain screens
 Test group flow rates
and temp.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #5
EQUIPMENT MAINTENANCE SCHEDULE

EQUIPM ENT TYPE ESPRESSO MACHINE
EQUIPM ENT CODE EM-001
LOCATION PWA-WS4
Schedule for the M onth of M arch
ACTIVITIES M ANPOW
Remarks
ER
Monthly
Weekly
Other
Every
Every
Daily
15th
Day
Day
1. Backwashing
group head
 Free from Group 1

residual (Trainees)
grounds
 Free from
impurities
2. Cleaning
external surfaces Group 2

 Wipe and (Trainees)
clean
3. Cleaning the
steam wand
 Wipe and Group 3
clean 
 Soak in a (Trainees)
glass of
water
overnight.
4. Cleaning the
drain tray
 Remove the
drain tray
Group 2
 Turn on 
both brew (Trainees)
switches
(15secs)
 Replace
drain tray

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
5. backwashing
with espresso
cleaner
Group 3
 Free from 
residual (Trainees)
grounds
 Free from
impurities
6. Cleaning the
steam wand tip Group 1

 Clean (Trainees)
thoroughly
7. Cleaning filter
holder with
Group 3
espresso cleaner 
(Trainees)
 Rinse clean
with water
8. Clean group
head Group 2

 Wipe and (Trainees)
clean
9. Clean Screen
Group 1
 Remove 
(Trainees)
and clean
10. Clean group Group 3


head gasket (Trainees)

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #6
WORKSHOP INSPECTION CHECKLIST

Qualification BARISTA NC II
Area/Section Practical Work Area In-Charge Nikki Velasco
YES NO INSPECTION ITEM S
1. Is the floor swept?

 wet, wipe dry
 free from dust & dirt
 free grease
 no oil spills
2. Are the working tables cleaned and arranged according
to?
 plan/lay-out
 check stability
3. Is the rest room clean and checked?
 urinals, bowls, wash basins, walls and
 partitions are free from stains, dirt, oils, graffiti and
unnecessary objects
 ceilings free from cobwebs and dangling items; floor is
kept dry; no broken tiles/objects
4. Is the work shop surroundings cleaned and maintained?
 by sweeping/ removing fallen leaves, branches, debris
and other refuse
 impounded water
 clearing pathways of obstructions
5. Are the whiteboards wiped and cleaned?
6. Are the mounting of machines/equipment cleaned and

checked?
7. Are empty bottles, cans and food wastes collected?
8. Are the floor, walls, windows, ceilings cleaned and

checked?
 graffiti/dust/rust
 cobwebs and outdated/unnecessary objects/items
 obstructions
 any used materials/scraps (slugs, stubs) spilled liquid
 open cracks (floor)
9. Are the workshop ventilation and illumination cleaned
and checked?

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 dusting lamps/bulbs, replacing non-functional lamps
and keeping exhaust clean
10. Are the bulbs/lamps/ceilings/walls cleaned?
11. Is the Water Dispenser cleaned?
12. Is the air conditioning equipment inspect and cleaned?

 keep screen and filter free from dust/rust
 Check selector knobs if in normal positions and are
functional
 Check if drainage is OK
13. Is the wash area cleaned and checked?
 Walls/Floors- –free from oils, molds, broken tiles,
gums, stains or graffiti
 Drainage system is functional
 Water system functional
 no dripping faucets or leaking pipes
 Free from unnecessary objects (mops, rags)
14. Is the inventory conducted?
Remarks:
Inspected by: Date:

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type : ESPRESSO M ACHINE
Property Code/Number : EM -001
Location : PRACTICAL W ORK AREA
YES NO INSPECTION ITEM S
1. Are the groupheads backwashed?
 Free from residual grounds
 Free from impurities
2. Are the external surfaces wiped and cleaned?
3. Is the steam wand wiped and cleaned?
 Soak in a glass of water overnight.
4. Is the drain tray replaced and cleaned?

5. Are the groupheads backwashed with espresso cleaner?
 Free from residual grounds
 Free from impurities
6. Is the steam wand tip cleaned thoroughly?
7. Is the filter holder rinsed and cleaned with espresso
cleaner?
8. Are the groupheads wiped and cleaned?
9. Is the Screen removed and cleaned?
10. Is the grouphead gasket cleaned?
Remarks:
Inspected by: NIKKI VELASCO Date: M arch 1, 2016

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #8
DANGER/CAUTION TAG-OUT INDEX AND RECORDS AUDITS
Description
(system
LOG DATE TYPE DATE
Components,
SERIAL ISSUED (Danger/Caution) Test, COM PLETED
Reference,
etc
November Caution/ cable December

2016-001 Electric kettle
2015 with cuts 2015
January Danger/Out of February

2016-002 Refrigerator
2016 order 2016
January
Danger/Out of Espresso March
2016-003 2016
order machine 2016

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #9
WASTE SEGREGATION LIST

Qualification BARISTA NC II
Area/Section PRACTICAL WORK AREA
In-Charge JESA MINA
GENERAL / ACCUM ULATED W ASTE SEGREGATION
W ASTES M ETHOD Compose Dispose
Recycle
1. Broken thermometer with clip X
2. Broken latte cup X

3. Torn knock box X
4. Torn/damaged steaming pitcher X
5. Used coffee grounds X
6. Broken shot glasses X
7. Used milk X
8. Used rags/cleaning materials X
9. Used paper filter X

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #10
WORK REQUEST
Unit Description: ESPRESSO MACHINE (ESPRESSIMO)
No.EM
001
Observation/s: Defective portafilter Date Reported: Feb. 25, 2016
Reported by: Nikki M. Velasco

Activity: Date completed: March 1,
Replacement of portafilter
2016
Name of Technician: Signature:

Marvin De Jesus
Spare parts used: New portafilter

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #11
BREAKDOWN / REPAIR REPORT

Property ID Number EM-001
Property Name ESPRESSO MACHINE (ESPRESSIMO)
Location Practical Work Area
Findings: Recommendation:
Defective motor Replacement of motor
Inspected by: Reported to:
Nikki Velasco Nikki Velasco
Date: Date:
February 29, 2016 April 1, 2016
Subsequent Action Recommendation:
Taken: Replacement of motor
Inspection of the
equipment
By: Reported to:

Marvin De Jesus Nikki Velasco
(Technician)
Date: Date:
Jun 25, 2016 Jun 25, 2016

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #12
SALVAGE REPORT
AREA / SECTION Practical Work Area
IN-CHARGE Nikki Velasco
FACILITY TYPE PART ID RECOM M ENDATION
Store as back-up for

Blender Blender blade
other blender
Store as a back up for

Syphon Heating source
other syphon
Save as a backup for

French press Wire filter
other French press

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #13
Waste Management Plan

Waste Management is the collection, transportation, and disposal of garbage,
sewage, and other waste products. Waste management encompasses management
of all processes and resources for proper handling of waste materials,
from maintenance of waste transport trucks
and dumping facilities to compliance with health codes and
environmental regulations.
Republic Act No. 9003 Revisited. RA 9003 or the “Ecological Solid

W aste M anagement Act” provided the legal framework for the Philippines’
systematic, comprehensive and ecological solid waste management program
that should ensure protection of public health and the environment
more than 10 years ago. It underscored the need to create the
necessary institutional mechanisms and incentives, as well asimposes
penalties for acts in violation of any of its provisions.
How R.A. No. 9003 should HAVE worked for your community:
 Creation of the National Solid W aste M anagement

Commission (NSWMC), the National Ecology Center (NEC) and the
Solid Waste Management Board in every province, city and
municipality in the country.
 The Solid W aste M anagement Board of provinces, cities and

municipalities shall be responsible for the development of their
respective solid waste management plans.
 M andatory segregation of solid waste to be conducted primarily at

the source such as household, institutional, industrial, commercial
and agricultural sources;
 Setting of minimum requirements to ensure systematic collection
and transport of wastes;
 Establishment of reclamation programs and buy-back centers for
recyclable and toxic materials;
 Promotion of eco-labeling in local products and services;
 Prohibition on non-environmentally acceptable products and
packaging;
 Establishment of M aterials Recovery Facility in every barangay or
cluster of barangays;
 Prohibition against the use of open dumps;
 Setting of guidelines/criteria for the establishment of
controlled dumps and sanitary landfills;

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
 Provision of rewards, incentives both fiscal and non-fiscal, financial
assistance, grants and the like to encourage LGUs and the general
public to undertake effective solid waste management.
There are many ways to do it. A highly recommended formula is to adopt

the 3Rs of Ecological Waste Management: REDUCE, REUSE, AND
RECYCLE.
In addition, let us avoid doing these PROHIBITED ACTS under the law:
– Littering, throwing, dumping of waste materials in public places like

roads, sidewalks, canals, parks and vacant lots;
– Open burning of solid waste;
– Allowing the collection of non-segregated or unsorted waste;
– Open dumping or burying of biodegradable and non-biodegradable
materials in flood-prone areas;
– M ixing of source-separated recyclable material with other solid waste in
any vehicle, box, container or receptacle used in solid waste collection or
disposal;
– M anufacture, distribution or use of non-environmentally acceptable
packaging materials;
Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
– Establishment or operation of open dumps; and
– Importation of consumer products packaged in non-environmentally
acceptable materials.
Last but not the least, do positive. Again we emphasize the need for 3RS-
REDUCE, REUSE, & RECYCLE and waste segregation in our own
homes. Take Action. Demand from your political representatives and
public officials to provide the basic services as mandated by RA 9003.
W aste not, want not. Prov. Cliché If you do not waste anything, you will
always have enough.
Non-Biodegradables Biodegradables Recyclables
Plastic film Green Waste Aluminum Cans
Styrofoam Food Waste PET bottles
Paper Waste Glass bottles
Paper board Cartons
Newspaper, Magazines, Paper
Corrugated Boxes

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
The waste materials of the
school will be segregated
accordingly through color-
coded trash bins:
Biodegradable waste, Non-
biodegradable waste, and
Recyclable waste; green,
red, and yellow respectively
(and will be collected
through color-coded trash
trucks). The Biodegradable
wastes will be collected every Monday, Wednesday, and Friday while
Tuesday, Thursday, and Saturday will be for Non-Biodegradable and
Recyclable wastes.

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #14
EQUIPMENT RECORD W/ CODE AND DRAWING

Drawi
Eqpt.
No. Location Qty Title Description PO No. ng
#
Ref.
1 F03 E 1 Water Espressimo 10300 02 1020
GO E
100 filter Size/Type
1 OK Serial
No.
A11556
-001
B11556
-002
2 F04 E 1 Espresso Espressimo 10301 02 1021

GO E
100 machine Size/Type
2 OK Serial
No.
A11557-
002
B11557-
003
3 F05 E 1 Refrigerator Condura 10302 02 1022

100 Size/Type GO E
2 OK Serial
No.
B22668-
010
B33667-
004

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #15
INSPECTION REPORT
Property ID Number B-EM001
Property Name ESPRESSO MACHINE
Location PRACTICAL WORK AREA
Findings: Recommendation:
All equipment All equipment are ready for training
are functional purposes
Inspected by: Reported to:
John Perez Nikki Velasco
Date: Date:
February 28, 2016 February 28, 2016

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
Template #16
INSPECTION REPORT
Area / Section Practical Work Area
In-Charge Nikki Velasco
PROGRESS /
FACILITY TYPE INCIDENT ACTION TAKEN REM ARKS
Thermal Sent to Can be repair

Refrigerator regulator/not Condura
working service
center for
repair
Blender No power Sent to Cannot be
hanabishi repaired;
service replace
center for blender
repair
Electric kettle No power Sent to Buy parts
technician and replace
damaged
parts
Reported by: John Perez Date: M arch 1, 2016

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00
PURCHASE REQUEST FORM
P.O. Box: 09151 – Dahlia Q.C. – Philippines

Tel no: (+632) 7279933/7289933
Email: Mycoffeeplace@yahoo.com
ORDER PURCHASE FORM -For office use only-

Date of Request: January 3, 2016 Date Required: February 3, 2016
Requested by: Nikki Velasco Serial # 1671685
Address: Dahlia Compound Brgy. Fairview M odel # 2190782

Quezon City
Item
Description Quantity Unit Price Remarks
no.
1 Blender 1 pc PHP 1500 FOR

REPLACEMENT
2 Refrigerator 1 pc PHP 20000 FOR

REPLACEMENT
3 Electric Kettle 1 pc PHP 1000 FOR

REPLACEMENT
Justification: TOTAL:
_________________________________________________
PHP 22,500
_________________________________________________
Order Noted by: Order Approved by: Items Received by:
___________________ _____________________ Nikki Velasco

Supervisor Manager Name and Signature

Date Revised:
OLFU
Developed by:
Nikki Velasco
Revision # 00

TM1 Barista

Încărcat de

Informații document

Descriere originală:

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

TM1 Barista

Încărcat de

Drepturi de autor:

Formate disponibile

Sector: TOURISM

Qualification Title: BARISTA NC II

Name: NIKKI VELASCO

Designation: BARISTA INSTRUCTOR

Technical Education & Skills Development Authority

Date Developed: Document No.OLFU-B-01

Name: ___________________________ Date: ___________

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. OLFU-B-01

Date Developed: Document No. OLFU-B-01

Name: ___________________________ Date: ___________

FORM 1.1 SELF-ASSESSM ENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

1.1 Set up and prepare machine and equipment

Date Developed: Document No. OLFU-B-01

Date Developed: Document No. OLFU-B-01

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. OLFU-B-01

Date Developed: Document No. OLFU-B-01

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3: Summary of Current Competencies Versus Required

Required Units of Current Training

Date Developed: Document No. OLFU-B-01

Form No. 1.4: Training Needs

3.PREPARING AND SERVING

4. PERFORM ING BASIC

5. PERFORM ING BASIC

Date Developed: Document No. OLFU-B-01

Name: Miguel Nikko V. Layug Date: Feb. 2, 2016

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. OLFU-B-01

Learning styles h. Visual - The visual learner takes mental

i. Kinesthetic - described as the students in

Date Developed: Document No. OLFU-B-01

Date Developed: Document No. OLFU-B-01

Name: Miguel Nikko V. Layug Date: Feb. 2, 2016

FORM 1.1 SELF-ASSESSM ENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

Date Developed: Document No. OLFU-B-01

Date Developed: Document No. OLFU-B-01

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. OLFU-B-01

Date Developed: Document No. OLFU-B-01

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

Date Developed: Document No. OLFU-B-01

Date Developed: Document No. OLFU-B-01

Form No. 1.4: Training Needs

Date Developed: Document No. OLFU-B-01

 Active lecture  Listen and  Projector

 Active lecture  Listen and  Projector

 Demonstration  Observe  Perform  Evaluate your  Espresso

 Demonstration  Observe  Perform job  Evaluate your  Espresso

Date Developed: Document No. OLFU-B-01

 Active lecture  Listen and  Projector

 Demonstration  Observe  Perform  Evaluate your  Espresso

LO 2: Clean doser grinder

 Active lecture  Listen and  Projector

Name: _________________ Date: _

Name: _________________ Date: _