I.

VISION:
Richwell Colleges, Incorporated is an institution transforming lives towards success and prosperity through world-class education focused on competence
and excellence; anchored on the values of integrity, perseverance, responsible stewardship and faithful reverence in God; and thus, enabling them to make a
difference to themselves, to their families, to other people and to the nation. Richwell Colleges, Incorporated will be a University.

II. MISSION :
To provide real values of education molded with love and respect that will equip students with true knowledge and skills that will lead them in the right
path of success through an enjoyable learning experience. In fulfilling the above vision, Richwell Colleges, Incorporated through its BSAIS, BSTM, BTVTED, BS
ENTREP and BSIS programs commit itself to:
1. Provide relevant courses that will serve as the keys to chosen career path of the students: employment, profession and business.
2. Make higher education accessible to all irrespective of their class status in the society.
3. Make competence and excellence as the standard for everything that the institution offers and the norm for which its graduates will become.
4. Anchor the lives of the students on the values of integrity, perseverance and responsible stewardship.
5. Nurture and strengthen the spiritual dimension and faithful reverence in God in the life of every student.

III. COURSE/S : Bachelor of Technical-Vocational Teacher Education Major in Food Service Management

IV. COURSE CODE/ COURSE TITLE : FSM 223 – Bartending and Bar set-up

V. COURSE DESCRIPTION : This course deals with the proper procedures of operating the bar, mix alcoholic and non-alcoholic drinks, proper
cleaning bar areas, proper use of tools, glassware and equipment, and provide wine service. Hence, it includes
teaching the basic course in Bartending and Bar set-up emphasizing courtesy, politeness, promptness and accuracy
towards guest satisfaction and industry standard.
VI. CREDIT UNITS/NO. OF HOURS: 3 Units / 5 hours per week / 18 weeks

VII. PRE-REQUISITE: NONE

VIII. LEARNING OUTCOMES :

At the end of the course, the students should be able to :

A. COGNITIVE (KNOWLEDGE AQUISITION) :

1. Acquires deep understanding of the vision and mission of the institution.
2. Discuss the history of wine, bartending and alcoholic drinks.
3. Name and describe various tools, equipment, liquors, juices and materials inside the bar
4. Explain the different guidelines before, during and after bar operation.

B. PSYCHOMOTOR (SKILLS DEVELOPMENT) :

1. Operate Bar in accordance to industry standard
2. Mix alcoholic and non-alcoholic beverages.
3. Acquires proficiency in providing wine service
4. Perform proper procedure in cleaning the bar

C. AFFECTIVE (VALUES INTEGRATION) :

1. Adapts essential table etiquette including good table manners and good eating habits.
2. Maximizes the use of available resources creatively and innovatively.
3. Utilizes resources judiciously to avoid wasteful consumption.
4. Works responsibly and autonomously as arising industry professional.
 5. Performs task systematically and competently giving value on time management.
6. Takes full accountability in developing one’s potential.
7. Accepts and appreciate the help and support extended by others.

IX. LEARNING PLANS:

TOPICS LEARNING OUTCOMES STRATEGIES/ACTIVITIES ASSESMENTOF LEARNING WEEK HOURS

OUTCOMES
Orientation o Disseminate the vision, o Lecture-Discussion o Pre-Assessment 1 5 hours
mission, goals and o Brainstorming o Practice (Self-Check # 1)
objectives of the o Collaborative Teaching Valuing (Task Sheet #1)
university and the college o RICH Modular o Application
to the community o Blended Learning (Performance #1)
o Familiarize with the o Post Assessment
course content, course
requirements, grading
system, and other
laboratory guidelines and
house rules

Introduction to Bartending o Discuss the differences

between bartending and
flairtending
o Explain the differences
between bartender and
Mixologist
o Interpret the history of
 bartending
Chronologically
o Discuss the importance of
bartending industries to
the course, businessman
and different kind of
guest
Bar Operations o Differentiate the different o Lecture-Discussion o Pre-Assessment 2 5 Hours
types of bar o Brainstorming o Practice (Self-Check # 2)
o Describe bar areas o Collaborative Teaching Valuing (Task Sheet #2)
o Discuss the importance of o RICH Modular o Application
bar areas o Blended Learning (Performance #2)
o Adapt guidelines during o Post Assessment
bar operation
o Apply bar opening, Set-up
and closing
o Create floor layout design
of Bar

Musts for the Professional o Discuss the good

Bartender character of being a
professional bartender

Bar Personnel, , Glassware, o List down the job position o Lecture-Discussion o Pre-Assessment 3-4 10 Hours
Tools and Equipment and job description of bar o Brainstorming o Practice (Self-Check # 3
service personnel o Collaborative Teaching and 4)
o Enumerate the o RICH Modular Valuing (Task Sheet #3
importance of Bar o Blended Learning and 4)
personnel o Application
o Identify the different (Performance #3 and 4)
 glassware, tools and o Post Assessment
equipment
o Perform proper handling
of glassware
o Discuss the uses of each
glassware, tools and
equipment
o Perform proper washing,
draining of glassware

Spirits, Liquor, Garnishes and o Identify the alcoholic o Lecture-Discussion o Pre-Assessment 5-6 10 Hours
materials spirits such as: o Brainstorming o Practice (Self-Check # 5
-Vodka o Collaborative Teaching and 6)
-Rum o RICH Modular Valuing (Task # 5 and 6)
-Gin o Blended Learning o Application
-Tequila etc. (Performance # 5 and 6)
o Discuss history each o Post Assessment
spirit
o Identify the different
garnishes and design for
a cocktail
o Enumerate the materials
utilize when mixing
alcoholic drinks
o Explain the benefits of
each spirit
o List down the
importance of garnishes
o Perform Control system
forms
Prepare and mix cocktails o Differentiate Muddling, o Lecture-Discussion o Pre-Assessment 7-11 25 Hours
Shake, Stir, Build and o Brainstorming o Practice (Self-Check #7-
blend: Method of mixing o Collaborative Teaching 11)
o Recite 30 recipes for o RICH Modular Valuing (Task #7-11)
cocktail mixing o Blended Learning o Application
o Explain the importance o Midterm (Performance #7-11)
of product o Post Assessment
standardization
o Perform cocktail mixing
using different recipes
under time pressure
o Demonstrate proper
pouring of liquors and
alcoholic mix
o Explain on how to
handle guest who are
intoxicated

Prepare non-alcoholic o Differentiate Blend and o Lecture-Discussion o Pre-Assessment 12-14 15 Hours

concoctions Build non-alcoholic o Brainstorming o Practice (Self-Check #12-
mixing o Collaborative Teaching 14)
o Enumerate the o RICH Modular Valuing (Task #12-14)
ingredients for each o Blended Learning o Application
recipe of non-alcoholic (Performance #12-14)
mixing o Post Assessment
o Demonstrate proper
procedure for mixing
Mocktails
o Mix non-alcoholic drinks
under time pressure
Wine Service o Define wine o Lecture-Discussion o Pre-Assessment 15-16 10 Hours
 o Literate the different wine o Brainstorming o Practice (Self-Check #15-
history o Collaborative Teaching 16)
o Discuss the fermentation o RICH Modular Valuing (Task #15-16)
process both red and o Blended Learning o Application
white wine (Performance #15-16)
o Recite the 5 famous o Post Assessment
regions of wine
o Adapt good characteristic
of a wine expert
o Perform wine order taking
o Demonstrate proper
procedure of wine service
o Work as Sommelier with
gladness

Mock Assessment o Clean bar areas o Competency-Based o Final Written Exam 17 5 Hours
o Operate bar o Performance #
o Prepare and mix cocktails
and non-alcoholic
concoctions
o Provide basic wine service
Bartending National Certificate o Clean bar areas o Assessment Fee o Competency 18 5 Hours
II Assessment o Operate bar o White Polo shirt Assessment Result
o Prepare and mix cocktails o 2 x 2 Picture Summary
and non-alcoholic o Assessment form
concoctions
o Provide basic wine service
X. COURSE REQUIREMENTS:

-Midterm Exams -Completed Portfolio

-Quizzes (Self-Check) -Seminar/Webinar on related field
-Laboratory Activity (Performance Test) -Final Exams (Assessment Test for BARTENDING NCII) or Completed Module
-Activity (Task Sheet/Skills Practice) -Regular and Punctual Attendance

XI. GRADING SYSTEM:

Examinations (Periodical Test) - 30% Midterm Grade + Tentative Final Grade = FINAL GRADE
Performance (Hands-on - 30% 2
Quizzes - 15%
Recitation - 15%
Attendance /Work Ethics - 10%
100%

XII. REFERENCES:

 Jeffrey Morgenthaler , The Bar Book: Elements of Cocktail Technique, 3 June 2014
 Leo Robitschek, The NoMad Cocktail Book, 22 October 2019
 Kara Newman, Cocktails with a Twist: 21 Classic Recipes. 141 Great Cocktail, 27 August 2019
 Robert Simonson, The Martini Cocktail: A Meditation on the World's Greatest, 17 September 2019
 Amanda Miron, The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, June 30, 2006
 Ray Foley, Running a Bar For Dummies, May 5, 2014
 www.musthavemenus,com, www.acfchefs.org, www.howardee.edu
 TESDA Website
 PREPARED BY:

______________________________

JAYMAR D. ARAGO

Noted by:

_____________________________

LUZVIMINDA F. TANTOCO, EdD

Vice President for Academic affairs