EVIDENCE PLAN
Competency Bartending NC II
standard:
Unit of CLEAN BAR AREAS
competency:
Ways in which evidence will be collected:
Observation & Questioning
(tick the column)
Third Party Report
Demonstration &
Questioning
Portfolio
Written
The evidence must show that the trainee…
Cleaning bar surfaces, equipment and tools in
accordance with industry standard and hygiene /
regulations
Checking working condition of equipment in
accordance with manufacturer’s manual and / /
instructions
Checking condition of utensils and glassware for dirt
/ /
and damages
Safely disposing broken, cracked items and other
waste in accordance with environmental /
considerations
Preparing reports in accordance with
/
establishments policy procedures
Accomplishing “Closing up” procedures of glassware
and other equipment based on enterprise / /
standards
Promptly cleaning and maintaining identified public
areas are in accordance with industry and/or /
enterprise standards
Removing empty and unwanted glasses on a regular
/
basis with minimum disruption to customers
Cleaning tables and service counter hygienically in /
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
accordance with enterprise requirements and
standards
Maintaining adherence to customer service in
/ /
accordance with industry and/or enterprise standards
Note: Critical aspects of Competencies*
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
Competency Bartending NC II
standard:
Unit of OPERATE BAR
competency:
Ways in which evidence will be collected:
Observation & Questioning
(tick the column)
Third Party Report
Demonstration &
Questioning
Portfolio
Written
The evidence must show that the trainee…
Identifying basic parts of the bar according to
/ /
service operation requirements
Setting up bar display and work area in accordance
with industry and/or enterprise requirements and bar /
service style
Checking bar products and materials and restocked in
accordance with industry and/or enterprise policy and / /
procedures
Storing all obtained items in accordance with
/
established storing procedures and techniques
Preparing suitable kinds of decorations, coasters,
edible and non-edible garnishes in accordance with / /
industry and/or enterprise requirements
Preparing appropriate ice supplies in accordance
with enterprise volume requirement for a days’ / /
operation
Checking necessary Bar tools, equipment and utensils
/ /
and ready for service operation
Checking product and brand preferences with the
/ /
customer courteously
Politely recommending selection of drinks to
customer in accordance with enterprise policy and / /
procedures
Identifying specific customer preferences in
/ /
accordance with orders taken
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
Promptly recapping customer’s order in accordance
/ /
enterprise service standard policy
Promptly and courteously serving ordered drinks, in
accordance with customer preferences, using required /
glassware and garnishes
Serving alcoholic and non-alcoholic beverages
/
according to customer preferences
Avoiding waste and spillage / /
Checking beverage quality during service and
/ /
corrections are made if necessary
Reporting beverage and service issues promptly
to the appropriate person in accordance with industry /
and/or enterprise policy
Serving drinks using service tray, were
/
appropriate in accordance with enterprise procedures
Observing proper handling of glassware at all
/
times
Attending any unexpected situations to
promptly and safely in accordance with industry and/or / /
enterprise policy
Practicing responsible service of alcohol in
accordance with relevant legislations and licensing /
requirements
Identifying, recognizing and monitoring behavioral
/ /
warning signs of intoxication
Dealing with courteously and
promptly intoxicated persons in accordance with the /
enterprise service policy and guidelines
Refusing intoxicated customers service of alcoholic
/ /
beverage in a diplomatic and suitable manner
Offering where practicable, appropriate food and non-
/
alcoholic beverages to intoxicated persons
Recording intoxicated customer misdemeanor in
appropriate record book for future guest service / /
reference
Performing opening and ending inventory according to
/
enterprise prescribed form and operating procedures
Checking order slip and taken according to
/
enterprise operating policy
Observing POS system procedures according to
/ /
enterprise standard policy, when necessary
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
Recording order count in accordance with the
/
enterprise standard form and policy
Using appropriate control system forms, when
/ /
necessary
Maintaining proper par stock level at all time. / /
Performing replenishment of consumed items. /
Removing and cleaning beverage display are kept and
set up of bar area in accordance with industry /
and/or enterprise procedures
Hygienically storing leftover garnishes suitable for
/
next-day operations at recommended temperature
Properly keeping materials, tools and glasses in
/
suitable cabinets
Checking and replenishing stocks in accordance with
/ /
industry and/or enterprise procedures
Shutting down equipment when appropriate, in
accordance with enterprise safety procedures and /
manufacturer’s instructions
Maintaining bar set up and stocks for the next shift of
service, ensuring equipment and glasses are in the / /
correct place, whenever necessary
Turn overing of bar operations to the next shift in
/ /
accordance with enterprise procedure
Properly recording bar service concerns and issues in
the enterprise communication logbook for information / /
and appropriate action
Note: Critical aspects of Competencies*
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
Competency Bartending NC II
standard:
Unit of PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC
competency: CONCOCTIONS
Ways in which evidence will be collected:
Observation & Questioning
(tick the column)
Third Party Report
Demonstration &
Questioning
Portfolio
Written
The evidence must show that the trainee…
Determining classification of alcoholic beverages
according to ingredients used, process and / /
characteristics
Identifying non-alcoholic beverages and mixers used
as modifiers in accordance with the flavoring / /
ingredients and process forms
Identifying different types of bar tools and equipment
and used in accordance with manufacturer’s / /
manual and instruction
Identifying different types of glasses and handled
in accordance with enterprise standard and sanitary / /
practices
Preparing ice supplies and used according to
/
hygiene and sanitary practices
Applying appropriate mixing methods and procedures
/
based on international standards
Mixing cocktail recipes using appropriate method
and establishing international standard within the / /
required time frame and customer reference
Preparing specialty drink concoction and mixed in
accordance with industry and/or enterprise recipe and /
service procedure
Utilizing appropriate product substitutes for out of
stock liquor ingredients based on appropriate product / /
standard
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
Identifying broken and chip glasses and removed / /
Observing occupational health and sanitary practices
in mixing cocktails according to enterprise standard /
procedures
Observing safety practices in using mechanical
equipment / /
according to manufacturer’s guidelines
Identifying non-alcoholic beverages in accordance
/ /
with industry standard classification
Identifying modifiers in flavored syrups and other
forms in accordance with ingredients used and / /
process
Determining edible fruits and vegetables used in
mixing nonalcoholic cocktails and prepared / /
according to enterprise standards.
Preparing ingredients, equipment and tools prior to
/
service
Identifying properly appropriate name and style of
/ /
non-alcoholic drinks according to customer request
Selecting correct ingredients and mixed in
/ /
accordance with enterprise service practice
Preparing drinks appropriately in accordance with
/
standard recipe and required time frame
Using correct glasses and garnish attractively were
/
appropriate
Observing occupational health and sanitary practices
in mixing drinks according to enterprise operating / /
procedures
Observing safety practices in using mechanical
/ /
equipment according to manufacturer’s guidelines
Using and cleaning bar tools immediately after using
in accordance with industry and/or enterprise safety /
and sanitary procedures
Using equipment and machineries in accordance
/
with manufacturer’s specifications and hygiene/safety
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
requirements
Maintaining machineries and equipment in
accordance with maintenance schedule and / /
manufacturer’s specifications
Identifying, reporting and acting promptly problems,
/ /
upon immediately
Note: Critical aspects of Competencies*
PKM Date Developed:
Document No.
December, 2022
Page
BARTENDING NCII
Developed by:
PLANNING TRAINING SESSION
Ms. Ana Loraine B. Laurel and Issued by:
Mr. Jonas Matthew Encanto
