SESSION PLAN

Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Participate in Workplace Communication
Module Title : Participating in Workplace Communication
Learning Outcomes:
L.O.1. Obtain and convey workplace information
L.O.2. Complete relevant work related documents
L.O.3. Participate in workplace meeting and discussion
A. INTRODUCTION
This module covers the knowledge, skills and attitudes required to obtain, interpret and convey
information in response to workplace requirements.

B. LEARNING ACTIVITIES
LO 1: Obtain and convey workplace information
Learning Content Methods Presentation Practice Feedback Resources Time
1. Parts of speech Lectured The student is 4hours
Self-paced given information
Sheet

2. Sentence Lectured The student is

construction Self-paced given information
Sheet

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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 3. Effective Lectured
communication Self-paced

LO 2: Participate In Workplace Meetings And Discussions

1. Sentence Lectured The student is
construction Self-paced given information
Sheet

2. Technical Lectured
writing Self-paced

3. Recording Lectured
information Self-paced

LO3. Complete Relevant Work Related Documents

1. Basic Lectured
mathematics Self-paced

2. Technical Lectured
writing Self-paced

3. Types of forms Lectured

Self-paced
C. ASSESSMENT PLAN
 Written Test
 Performance Test

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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 D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Work In A Team Environment
Module Title : Working In A Team Environment
Learning Outcomes:
LO1. Describe and identify team role and responsibility in a team
LO2. Describe work as a team

A. INTRODUCTION
This module covers the knowledge, skills, and attitudes required to relate in a work based
environment.

B. LEARNING ACTIVITIES
LO 1: Describe and identify team role and responsibility in a team
Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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 1. Team role Lectured The student is 4hours
Self-paced given information
Sheet

2. Relationship
and
responsibilities

3. Role and
responsibilities
with team
environment

4. Relationship
within a team

LO2. Describe work as a team

1. Communication
process

2. Team
structure/team
roles
3. Group planning
and decision
making
C. ASSESSMENT PLAN
 Written Test
 Performance Test

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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ST. JOHN SKILLS TRAINING Page
Developed by:
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 D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Practice Career Professionalism
Module Title : Practicing Career Professionalism
Learning Outcomes:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

A. INTRODUCTION
This module covers the knowledge; skills and attitudes in promoting career growth and advancement,
specifically to integrate personal objectives with organizational goals set and meet work priorities and maintain
professional growth and development.
B. LEARNING ACTIVITIES
LO 1: Integrate personal objectives with organizational goals
Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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 1. Personal Self-paced The student is 4hours
development- Demonstration given information
social lecture Sheet
aspects:
intra and
interpersonal
development
2. Organization
al goals

3. Personal
hygiene and
practices

4. Code of
ethics

LO2. Set and meet work priorities

1. Organizational Self-paced The student is
Key Result Demonstration given information
Areas (KRA) lecture Sheet

2. Work values
and ethical
standards

3. Company
policies on the
use and

Date Developed: Document No. MMCI-SP-01

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 maintenance of
equipment

LO3. Maintain Professional Growth And Development

1. Qualification Self-paced The student is

standards Demonstration given information
lecture Sheet

2. Gender and
development
(GAD)
sensitivity

3. Professionalism
in the workplace

4. List of
professional
licenses

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01

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 SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Practice Occupational Health and Safety Procedures
Module Title : Practicing Occupational Health and Safety Procedures
Learning Outcomes:
LO1. Identify hazards and risks
LO2. Evaluate Hazards and risks
LO3. Control hazards and risks
LO4. Maintain Occupational health and safety awareness

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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 B. INTRODUCTION
This module covers the knowledge, skills and attitudes required to comply with the regulatory and
organizational requirements for occupational health and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS) awareness.
B. LEARNING ACTIVITIES
LO 1: Identify hazards and risks
Learning Content Methods Presentation Practice Feedback Resources Time
1. Hazards and Self-paced The student is 6 hours
risks Demonstration given information
identification lecture Sheet
and control

2. Organization
al safety and
health
protocol
3. Threshold limit
value (TLV)

4. OHS
indicators

LO2. Evaluate hazards and risks

1. TLV table Self-paced The student is
Demonstration given information
lecture Sheet

Date Developed: Document No. MMCI-SP-01

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 2. Philippine
OHS
standards

3. Effects of
hazards in the
workplace
4. Ergonomics
5. ECC
Regulations
LO3. Control hazards and Risks
1. Safety
regulations
- Clean air
act
- Electrical
and fire
safety
code
- Waste
manageme
nt
- Disaster
preparedn
ess and
manageme
nt

LO4. Maintain occupational health and safety awareness

Date Developed: Document No. MMCI-SP-01

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 1. Operational The student is
health and safety given information
procedure, Sheet
practices and
regulations

2. Emergency-
related drills and
training

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Develop and Update Industry Knowledge
Module Title : Developing and Update Industry Knowledge

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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Learning Outcomes:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge

A. INTRODUCTION
This module covers the knowledge, skills and attitudes required to access, increase and update
industry knowledge.
B. LEARNING ACTIVITIES
LO 1: Identify and access key resources of information on the industry
Learning Content Methods Presentation Practice Feedback Resources Time

Information sources Lectured 2

 media Self-paced hours
 reference
book
 libraries
 union
 industry
association
 internet
 personal
observation

LO2. Access, apply and share industry information

Date Developed: Document No. MMCI-SP-01

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1. Trade unions Lectured The student is 1.5ho
environmental issues Self-paced given information urs
and requirement Small group discussion Sheet

2. Industrial relations
issues and major
organization

3. Career opportunities

4. Work ethic required to

work in the industry

5. Quality assurance

LO3. Update continuously relevant industry knowledge

1. Information sources Lectured .5
- media Self-paced hours
- libraries/reference Small group discussion
book Distance education

- union/industry
association
- internet

2. Legislation that affects

the industry

Date Developed: Document No. MMCI-SP-01

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 C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Observe Workplace Hygiene Procedures
Module Title : Observing Workplace Hygiene Procedures
Learning Outcomes:
LO1 Practice personal grooming and hygiene
LO2 Practice safe and hygienic handling, storage and disposal of food, beverage, and materials

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
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 A. INTRODUCTION
This module covers the knowledge, skills and attitudes in observing workplace hygiene procedures.
B. LEARNING ACTIVITIES
LO 1: Practice personal grooming and hygiene
Learning Content Methods Presentation Practice Feedback Resources Time

1.Hygiene procedures The student is 2 hours

- Proper Demonstrations given information
hand Small group discussion Sheet
washing
- Regular
bathing
- Appropriat
e and
clean
clothing
- Cleaning
and
sanitizing
procedures
- Personal
hygiene

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage, and materials
1.Hygiene procedures Lectured The student is 2 hours

Date Developed: Document No. MMCI-SP-01

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 - Proper Self-paced given information
food Demonstration Sheet
handling
and
storage
- Correct
work
practices
- Proper
waste
disposal
- Personal
hygiene
- Pest
control
- Principles
of HACCP

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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 SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Perform Computer Operations
Module Title : Performing Computer Operations

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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Learning Outcomes:
LO1. Identify and explain the functions, general features and capabilities of both hardware and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer equipment and system

B. INTRODUCTION
This module covers the knowledge, skills and attitudes needed to perform computer operations. This
includes in putting, accessing, producing and transferring data using appropriate hardware and software.
B. LEARNING ACTIVITIES
LO 1: Identify and explain the functions, general features and capabilities of both hardware and software
Learning Content Methods Presentation Practice Feedback Resources Time

1. Main types of The student is 1 hour

computers and basic Demonstrations given information
features of different Lectured Sheet
operating systems Self-paced
2. Main parts of a
computer
3. Storage devices and
basic categories of
memory
4. Types of software
Peripheral

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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 devices
LO2. Prepare and use appropriate hardware and software according to task requirement
1. Basic ergonomics of Lectured The student is 30
keyboard and computer Self-paced given information mins
use Demonstration Sheet
2.Standard operating
procedures in entering
and saving data into the
computer
3.Storage media
4.Ergonomic guidelines

LO3. Use appropriate devices and procedures to transfer files/data

1. Procedures/techniqu Lectured The student is 30
es in accessing Self-paced given information mins
Information Demonstration Sheet
2. Desktop Icons
3. Keyboard techniques
based on OHS
requirements

LO4. Produce accurate and complete data according to the requirements

1.Software commands Lectured The student is 1
Self-paced given information hour
Demonstration Sheet

2.Operation and use of

peripheral devices

Date Developed: Document No. MMCI-SP-01

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 3. Procedures in
transferring files/data
LO5. Maintain computer equipment and system
1.Cleaning, Minor Lectured The student is 1
Maintenance and Self-paced given information hour
Replacements of Demonstration Sheet
Consumables
2. Creating More Space
in the Hard Disk
3. Reviewing Programs
4. Deleting Unwanted
Files
5. Checking Hard Disk
for Errors
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Perform Workplace and Safety Practices

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
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Module Title : Performing Workplace and Safety Practices
Learning Outcomes:
LO1. Practice workplace safety, security and hygiene systems, processes and operation
LO2. Responds appropriately to faults, problems and emergency situations
LO3. Maintain safe personal presentation standards

C. INTRODUCTION
This module covers the knowledge, skills and attitudes in following health, safety and security
practices. It includes dealing with emergency situations and maintaining safe personal standard.
B. LEARNING ACTIVITIES
LO 1: Practice workplace safety, security and hygiene systems, processes and operation
Learning Content Methods Presentation Practice Feedback Resources Time

1.Health, safety and The student is 2 hours

security procedures given information
2.Breaches procedures Lectured Sheet
Self-paced

LO2. Responds appropriately to faults, problems and emergency situations

1. Emergency procedure Lectured 2 hours
- Personal Self-paced
injuries Demonstration
- Fire
- Electrocuti
on

Date Developed: Document No. MMCI-SP-01

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 -Natural
calamity
- Criminal
acts
2.Safe personal
presentation standard

LO3. Maintain safe personal presentation standards

1.Students/trainees must Lectured The student is 2 hours
be provided with the Self-paced given information
following: Demonstration Sheet
Group discussion

 Hands-out
 Film / video
clips

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Provide Effective Customer Service

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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ST. JOHN SKILLS TRAINING Page
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Module Title : Provide Effective Customer Service
Learning Outcomes:
LO1. Apply effective verbal and non-verbal communication skills to respond to customer needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle customer complaints, evaluation and recommendations
D. INTRODUCTION
This module deals with the knowledge, skills and attitudes in providing effective customer service. It
includes greeting customer, identifying customer needs, delivering service to customer, handling queries
through telephone, fax machine, internet and email and handling complaints, evaluation and recommendation
B. LEARNING ACTIVITIES
LO 1: Apply effective verbal and non-verbal communication skills to respond to customer needs
Learning Content Methods Presentation Practice Feedback Resources Time

1. Personality The student is 6 hours

development and public given information
relations Lectured Sheet
2. Basic oral Self-paced
communication/ writing Demonstration
memos and letters Role playing
3. Preparing job
documentation
- Following
instructions
Filling-out forms

Date Developed: Document No. MMCI-SP-01

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LO2. Provide prompt and quality service to customer
1. Food and culture Lectured
2. Exploration of food Self-paced
trends Demonstration
- Past, present
and future
trend
3. Communication
standards in customer
service

LO3. Handle queries promptly and correctly in line with enterprise procedures
1. Modes of greeting and Lectured The student is
farewell. Self-paced given information
2. Proper addressing of Demonstration Sheet
needs of persons. (by Role Playing
gender, age, status,
physical condition)
3. Style manual
requirement.
Standard letters and
proformas
LO4. Handle customer complaints, evaluation and recommendations
1. Proper way of Lectured
answering complaints in Self-paced
line with workplace Demonstration
procedures. Role Playing
2. Nature and details of

Date Developed: Document No. MMCI-SP-01

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 complaints.
Industry/ workplace
procedures in giving
evaluation and
recommendations
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
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Unit of Competency : Clean Bar Areas
Module Title : Cleaning Bar Areas
Learning Outcomes:
LO1. Clean bar and equipment
LO2. Clean and maintain public areas
A. INTRODUCTION
This module deals with the knowledge & skills required in cleaning bar and equipment, cleaning and
maintaining public areas.
B. LEARNING ACTIVITIES
LO 1: Clean bar and equipment
Learning Content Methods Presentation Practice Feedback Resources Time

1. Classification of bar The student is 25

surfaces and given information hours
equipment Lectured Sheet
2. Care and use of bar Self-paced
equipment demonstration
3. Bar operations
4. Logical and efficient
work flow
5. Preparation of
reports according to
policy procedures

LO2. Clean and maintain public areas

Date Developed: Document No. MMCI-SP-01

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 1. Bar cleaning Lectured The student is 25 hours
procedures Self-paced given information
2. Safe work Demonstration Sheet
practices and
first aid
regulations
3. Hygiene
practices
specific on bar
operations
4. Health Act
related to
basic hygiene
requirements
in bar area

C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
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ST. JOHN SKILLS TRAINING Page
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Qualification Title : Bartending NC II
Unit of Competency : Operate a Bar
Module Title : Operating a Bar
Learning Outcomes:
LO1. Prepare bar for service
LO2. Take drink orders
LO3. Serve drinks
LO4. Identify and deals customer affected with alcohol
LO5. Close/turn over bar operations

A. INTRODUCTION
This module deals w/ the knowledge & skills required in preparing bar for service, taking drink orders,
serving drinks, identifying and dealing customer affected with alcohol and closing/turning over bar operations.
B. LEARNING ACTIVITIES
LO 1: Prepare bar for service
Learning Content Methods Presentation Practice Feedback Resources Time

1. Different types of bar The student is 20 hours

and bar service given information
2. Proper uses of Self-paced Sheet
different bar Demonstration
equipment Lecture
3. Procedures and Discussion
techniques in storing

Date Developed: Document No. MMCI-SP-01

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 alcoholic and non-
alcoholic beverages
4. Proper use of bar
products and
materials

LO2. Take drink orders

1. Variety of beverage Lectured The student is 10 hours
products and an Self-paced given information
overview of commonly Demonstration Sheet
requested drinks
2. Origins, nature and
characteristics of the
different alcoholic
beverages

LO3. Serve drinks

1.Tools and equipment Lectured The student is 20 hours
specifications and uses Self-paced given information
2. Preparation and Demonstration Sheet
serving techniques for
different types of
beverage and cocktails
Waste minimization and
environmental
considerations
LO4. Identify and deals customer affected with alcohol

Date Developed: Document No. MMCI-SP-01

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1. Different signs of Lectured The student is 5 hours
intoxication and Self-paced given information
remedies Demonstration Sheet

LO5. Close/turn over bar operations

1. Standard operating Lectured The student is 15 hours
procedures in Self-paced given information
closing/turning over the Demonstration Sheet
bar operations Discussion
2. Preparing and filling
up forms:
- requisition
form
- spillage
- order form
- beverage
request
forms
3. Classification &
proper display of
alcoholic & non-alcoholic
beverages
4. Checking, preparing
and segregating of
glassware & bar tools
according to
classification and usage.
5. Preparing selecting,
classifying condiments,
accessories & garnishes

Date Developed: Document No. MMCI-SP-01

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for specific drink
concoction

C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01

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 SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Prepare and Mix Cocktail and Non-Alcoholic Drinks
Module Title : Preparing and Mixing Cocktail and Non-Alcoholic Drinks
Learning Outcomes:
LO1 Prepare and mix a range of cocktails
LO2 Prepare and mix a variety of non-alcoholic drinks
LO3 Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non alcoholic drinks

A. INTRODUCTION
This module deals w/ the knowledge & skills required in preparing and mixing a range of cocktails,
prepare and mix a variety of non-alcoholic drinks, using, cleaning and maintaining bar tools, equipment and
machineries for mixing cocktails and non-alcoholic drinks.
B. LEARNING ACTIVITIES
LO 1 Prepare and mix a range of cocktails
Learning Content Methods Presentation Practice Feedback Resources Time

1. Origins, nature and The student is 40 hours

characteristics of given information
different alcoholic Self-paced Sheet
beverages ( wines, Demonstration

Date Developed: Document No. MMCI-SP-01

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 spirits, beers, etc) Lecture
2. Recipes of popular Discussion
international
standard mix drinks
3. Alcoholic and non-
alcoholic ingredients
of cocktail
4. Mixing tools and
equipment
5. Glassware required
for different types of
cocktails
LO2. Prepare and mix a variety of non-alcoholic drinks
1. Recipes of popular Lectured The student is 10 hours
international standard Self-paced given information
non-alcoholic drink Demonstration Sheet
discussion
LO3. Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and non alcoholic drinks
1. Use and care Lectured The student is 10 hours
of bar tools Self-paced given information
and Demonstration Sheet
equipment discussion
2. Preventive
maintenance
of machineries
3. Safe/territory
Act to alcohol
service

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
Session Plan Christopher M. Santos AND ASSESSMENT CENTER
INC.
Revision # 01
 C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Bartending NC II
Unit of Competency : Provide Wine Service
Module Title : Providing Wine Service
Learning Outcomes:
LO1. Explain different types of wines to customer
LO2. Recommend appropriate wine and food combinations to customers
LO3. Prepare wine, glasses and accessories for service
LO4. Open and serve wine
LO5. Check wine for faults

A. INTRODUCTION
This module deals w/ the knowledge & skills required in explaining different types of wine to customer,
recommending appropriate wine and food combinations to customers, preparing wine, glasses and
accessories for service, opening and serving wine and checking wine for faults.
B. LEARNING ACTIVITIES
LO 1. Explain different types of wines to customer

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
Session Plan Christopher M. Santos AND ASSESSMENT CENTER
INC.
Revision # 01
Learning Content Methods Presentation Practice Feedback Resources Time

1. Structure, history, The student is 20 hours

health benefit and given information
trends related to Self-paced Sheet
wines Demonstration
2. Characteristic Lecture
s of wines Discussion
including:
3. Different wine
types and their
styles
4. Different
production
methods
5. Label
terminology
and
presentation
6. Wine
producing
countries and
regional
variation
7. Principal
grape varieties
used in the
production of
different wine

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
Session Plan Christopher M. Santos AND ASSESSMENT CENTER
INC.
Revision # 01
 types
8. Applicable
wine
classifications
that govern
production in
the old and
new world
wine countries
9. Variations in
wine
production
techniques
10. White wine
processes
11. Red wine
processes
12. Rose wine
13. Sparkling
wines
14. Fortified wines
15. Aromatized
wine
16. Wine
terminologies

LO2. Recommend appropriate wine and food combinations to customers

1. Impact of the wine Lectured The student is 15 hours
production techniques to Self-paced given information
the style and taste of Demonstration Sheet

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
Session Plan Christopher M. Santos AND ASSESSMENT CENTER
INC.
Revision # 01
wine discussion
2. The key structural
components of wine
including:
3. Alcohol
4.Tannin
5.Acid
6.Sugar
7.Fruit flavor
8.Factors affecting the
style and quality of wine
9.Guidelines for
successful wine and
food matching including:
10. Commonly known
food and wine marriages
11. Using wine in
cooking
12. Interaction of primary
flavors of food and wine
13.Wines for seasons
and social occasions

LO3. Prepare wine, glasses and accessories for service

1. Appropriate Lectured 10 hours
glassware for types Self-paced
of wine Demonstration
2. Wine service discussion
accessories

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
Session Plan Christopher M. Santos AND ASSESSMENT CENTER
INC.
Revision # 01
LO4. Open and serve wine
1. Procedures in Self-paced 10 hous
opening and serving Demonstration
wine to guest Discussion
2. Requirements of the lectured
applicable laws in
relation to
responsible service
of alcohol

LO4. Check wine for faults

1. Wines quality, Self-paced The student is 5 hours
analysis and diagnosis Demonstration given information
of wine faults and Discussion Sheet
impairments lectured
2. Wine sensory
evaluation techniques

C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01

JANUARY 2012 Issued by:
BARTENDING NC II Date Revised:
ST. JOHN SKILLS TRAINING Page
Developed by:
Session Plan Christopher M. Santos AND ASSESSMENT CENTER
INC.
Revision # 01