SECTOR : TOURISM

QUALIFICATION TITLE : BARTENDING NC II

UNIT OF COMPETENCY : CLEAN BAR AREAS
MODULE TITLE : CLEANING BAR AREAS

Bartending Date Document No. 01

NC II Developed:January
2022
Cleaning Bar
areas Developed by: Page 1
Mary Ann A. Nipay
 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome!
Welcome to the module in BARTENDING NCII QUALIFICATION. This
module contains training materials and activities for you to complete.
The unit of competency “CLEAN BAR AREAS” contains knowledge, skills and
attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Then follow these activities on your own. If
you have questions, don’t hesitate to ask your facilitator for assistance
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall
be prepared during the workshop to support in the implementation of the training
program.
This module is prepared to help you achieve the required competency, in
“BARTENDING NCII”.
This will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your own pace, with minimum
supervision or help 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. Answer keys are included in this
package to allow immediate feedback. Answering the self-check will help you acquire
the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output conforms
to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the
institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
 BARTENDING NC II
List of Competencies
No. CODE UNIT OF COMPETENCIES MODULE TITLE
BASIC COMPETENCIES
500311105 Participate in workplace communication Participating in workplace
communication
500311106 Work in a team environment Working in a team environment
500311107 Practice career professionalism Practicing career
professionalism
500311108 Practice occupational health and safety procedures Practicing occupational health
and safety procedures
CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge Develop and update industry
knowledge
TRS311202 Observe workplace hygiene procedures Observe workplace hygiene
procedures
TRS311203 Perform computer operations Performing computer
operations
TRS311204 Perform workplace and safety practices Performing workplace and
safety practices
TRS311205 Provide effective customer service Providing effective customer
service
CODE NO. CORE COMPETENCIES

TRS512395 Clean bar areas Cleaning bar areas

TRS512396 Operate bar
TRS512397 Prepare and mix cocktails and non-alcoholic Preparing and mix cocktails
concoctions and non-alcoholic concoctions
TRS512398 Provide basic wine service Providing basic wine service

CODE NO. ELECTIVE COMPETENCIES

TRS31131 Prepare espresso Preparing espresso

00
TRS31131 Texture milk Texturing milk
01
TRS3113102 Prepare and serve coffee beverages Preparing and serve coffee
beverages
 MODULE CONTENT
Qualification Title : Bartending NC II
Unit of Competency : Clean bar areas
Module Title : Cleaning bar areas
Introduction
This unit deals with the knowledge and skills required in cleaning bar
areas.
Nominal duration: 290 hours
Learning Outcomes:
At the end of this module you MUST be able to:
1. Know how to take care bar and equipment
2. Different kind of equipment
ASSESMENT CRITERIA
1. Knowing the different types of cleaning agent.
2. Define the use of cleaning agent.
3. To know the standard operation procedure of applying cleanliness at the
bar.
4. Personal Hygiene as a bartender
5. Applying the 3s method.
CONDITIONS:
Student/ trainee must be provided with the following:
TOOLS EQUIPMENT MATERIALS/SUPPLIES
BAR TOWEL/S PEN AND PAPER
Cleaning agent (Solid GUIDLINES
& Liquid e.g. joy
dishwashing liquid
and cleaning
detergent.)
Sponge and steel wool INSTRUCTIONS
Bar Matt
 Broom stick
Receptacle waste drum
Floor Map

DEFINITION OF TERMS
COMPETENCY MAP - TOURISM Sector

1. APERITIF - is any drink taken before meals, to improve your appetite

2. AFTER DINNER DRINK (COCKTAIL) - a mixed drinks that are basically

sweet and/or creamy in taste and are usually served after a meal

3. BREWING - a stage in making beer in which worth is boiled with hops

4. BUSBOY - refers to the dining room helper and runner, title given to a Food and
Beverage Service Attendant, National Certificate I

5. BUSSED OUT - taking out soiled plates/dishes from the dining area to
dishwashing area

6. CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the

supervisor of The Food and Beverage Service Attendant, also refers to Food and
Beverage Service Attendant, National Certificate Level I.

7. COCKTAIL - is a well-mixed drink made up of base liquor, a modifying

ingredient as a modifier and special flavoring of coloring agents. It is usually an aperitif
taken at leisure before a meal to whet the appetite.

8. COMMIS - refers to the category according to the extent of difficulty and

complexity of skills and knowledge required for the job.

9. COMMUNICATION - the transfer of ideas through verbal and non-verbal

communication

10. CORDIAL/ LIQUEUR - a spirits that are sweetened and flavor with natural
flavor’s

11. DISH OUT - food taken from the kitchen to the dining area

12. DISTILLATION - a process involving continuous evaporation and condensation

of liquid wherein higher alcohol content could be obtained
13. FERMENTATION - an action of yeast upon a sugar in solution, which breaks
down the sugar into carbon dioxide and alcohol

14. FLAMBE’ - flamed with spirit or liqueur

15. FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the workers

assigned in the service of food and beverage to the guests, also known as waiter.

16. GARNISH - an ingredient which decorates, accompanies or completes a dish.

Many dishes are identified by the name of their garnishes

17. HIGHBALL DRINK - is a tall drink consisting of a shot of specified spirit with
mixers such as sodas, water, etc. serve with cube ice in a highball glass

18. LEVEL / CLASS - refers to the category according to the extent of difficulty and
complexity of skills and knowledge required of the jobs.

19. LONG OR TALL DRINK - is a mixed drinks that are served in tall glasses

20. MENU - a list in specific order of the dishes to be served at a given meal

21. MISE EN PLACE - French term for “put in place” having all ingredients in ready
to use. Preparation before service

22. PRE-DINNER - short mixed drinks that are basically dry in taste and are usually
served before a meal to wet the appetite

23. SPIRITS - are drinks obtained by distillation after fermentation from vegetables,
grains, fruits, plants and other substance with sugar or starch-based

24. SILVERWARE - tableware made of solid silver, silver gilt or silver metal. Silver
plate made from single strip of plated metal

25. TABLE NAPKIN - an individual piece of linen which is used to protect the
clothing or wipe the mouth during a meal

Other Terms Used:

 Captain Waiter – Chef de Etage

• Chef – a person who prepares food as an occupation in restaurant, private
house, hotel
 • Dining Room Attendant – Commis de Rang (busboy)
 Director of Service – Chef de Service
• Head Waiter – Chef de Salle
• Waiter – Chef de Rang/Demi Chef de Rang
• Wine Steward – Chef de Vin/Sommelier/Wine waiter
• Bar Keeper – Bartender, Barman
 Learning Outcome Summary
LEARNING OUTCOME # 1 Cleaning bar, equipment and
tools
CONTENTS:
1. Bar surfaces, equipment and tools
2. Reports
3. Public Areas
PERFORMANCE CRITERIA:
1. Bar surfaces, equipment and tools are cleaned in accordance
with industry standard and hygiene regulations
2. Working condition of equipment is checked in accordance with
manufacturer’s manual and instructions
3.Condition of utensils and glassware is checked for dirt and
damages
4.Broken, cracked items and other waste are safely disposed in
accordance with environmental considerations
5.Reports are prepared in accordance with establishments policy
procedures
6.“Closing up” procedures of glassware and other equipment are
accomplished based on enterprise standards
CONDITION:
Trainees must be provided with the following:

WORKPLACE LOCATION
TOOLS, ACCESSORIES AND SUPPLIES
TRAINING MATERIALS
INTERNET
ASSESSMENT METHOD:
 written test
 practical test
 oral questioning
 Learning Experiences

Learning Activities Special Instruction

1. *Read Information Sheet 1.1.1 On
Bar surfaces, equipment and tools

2. *Answer Self check 1.1.1 Compare your answer with Answer

Bar surfaces, equipment and tools Key

3. *Compare answers with answer

key 1.1.1
Bar surfaces, equipment and tools

4. *Watch 1.2-1
Demonstrate to the trainees on how to
proper used of bar equipment, and
proper care,

5. Perform task sheet 1.2-1 proper Evaluate your own work using the
used of bar equipment, and Performance Criteria. Present your
proper care work to your trainer for evaluation

6. Evaluate performance based on

performance criteria checklist1.2-
1
 Info Sheet 1.1.1
Bar Surfaces
Create daily, weekly, and monthly cleaning schedules for your bar to make sure all
areas in your bar are cleaned thoroughly on a regular basis. Besides the obvious
reason (most people prefer to be in clean and sanitary conditions), the law requires
you to keep your bar clean to inhibit the growth of bacteria and pathogens that can be
a serious public health risk.

Here are some things that need to be done several times each shift, as needed:

 Change water in the glass-washing sinks behind the bar.

 Change sanitizer water.
 Empty trash.
 Break down boxes.
 Clear dirty dishes from tables and the bar top.
 Wipe down the bar top, tables, and seats after each use.
 Wash hands.
 You can have workers do these cleaning tasks on a shift-by-shift or
daily basis:
 Sweep the walk-in and dish area.
 Wipe down bottles in the speed wells.
 Run bar mats through the dish machine.
 Empty and sanitize all ice wells.
 Mop the entire kitchen.
 Clean the fryer and filter the fryer oil.
 Depending on how much food you’re frying, you may need to do this
only two to four times a week. For best results, do this before the bar
opens (rather than after it closes), so the oil will be nice and cool.  Send
range grates to the dish machine.
 Clean and sanitize all surfaces, such as reach-in coolers, prep tables,
counters on the line, and so on.
 Sweep and mop the main bar and any other floor areas.
 Empty the steam table. Clean, sanitize, and refill the steam table with
fresh water.
 Clean employee bathroom and locker room.
 Wipe down all tabletop items, like salt and pepper shakers and table
tents.
 Clean public restrooms. Many bar owners recommend checking the
restrooms at least every hour to make sure they’re in tiptop shape for
your patrons.
 Sunday and Monday make great days to do some more-intense cleaning
jobs, like these:
 Empty reach-in coolers and thoroughly clean and sanitize them. Toss
any items past their prime.
 Empty walk-ins and thoroughly clean and sanitize them. Reorganize
and replace things as needed.
 Pull any movable kitchen equipment away from walls. Clean the walls
and floor behind them. Grease can build up here quickly and catch on
fire. Bugs like to find little bits of stuff that fall back here. If you don’t
have anything for bugs to eat, they’ll likely go elsewhere.
 Monthly cleaning jobs are reserved for more time-consuming projects.
Here are just a few examples:
 Empty out all salt and pepper containers and run them through the
dishwashing area. Let them drain overnight and dry thoroughly before
refilling them or you’ll have some clumping condiments on your hands.
 Remove all glassware from shelves and thoroughly clean the shelves
before restacking glassware.
 Hire an exterminator to preventively treat for pests. On “bug night,”
staff members will need to cover any food items that normally stay out
(like crackers, salt and pepper shakers, and so on) to protect them from
harmful pesticides.
 Failing to do these things on a regular basis will lead to problems with
food safety in your restaurant and will eventually show up in lower
inspection scores.

https://www.dummies.com/business/human-resources/employee-
relations/how-to-establish-a-regular-cleaning-schedule-in-your-bar/

There are a number of cleaning materials used in hospitality establishments, particularly

the bar area, to assist you in keeping the areas clean and hygienic.
Cleaning refers to the removal of visible items such as food particles, dirt, dust and
grease, and is usually carried out using warm water and detergent. Cleaning is not
designed to remove all micro-organisms, but merely removes the visible items.
Sanitizing refers to the process that reduces the number of microorganisms to a safe level,
and this is usually undertaken using hot water (above 75°C) and/or chemicals.

All of the chemicals used in bar areas should be mild and lightly scented. Heavily scented
chemicals may affect the tastes and aromas of our products.
It is important that all staff is familiar with the cleaning materials at the workplace. You
should never use any chemical or cleaning materials without firstly reading the label to
establish whether protective items need to be worn, and importantly what first aid should
be applied in the event that ingestion occurs. For hazardous chemicals, your employer is
bound under the Workplace Health and Safety Act to supply you with Personal Protective
Equipment (PPE), and you should be trained on how to use such equipment.

Bars exist to cater to the needs of customers. Customers need to be sure that the bar from
which they are purchasing beverage products is not likely to cause a case of food
poisoning. Customers gain this assurance by observing that the bar and work area is kept
clean and tidy, and this complements the high level of service offered to customers.

The motto for working behind the bar is “clean as you work,” a couple of small spills not
attended become not only unsightly, but become hard work later in the shift.

https://clubtraining.com.au/clean-and-tidy-bar-areas/
 Info Sheet 1.2.1

Glass Washers & Sink Accessories

Sometimes you aren't lucky enough to have a dish pit for your glassware. That's why we provide an
assortment of sink and glass cleaning supplies to help you make the job a little bit easier. Speed up your
dish washing process behind the bar on busy nights with these high quality glass washers and
accessories.

Cleansers and Sanitation

Glassware and dishware cleaning detergents and sanitizers are an everyday necessity behind the bar! It
is so important to serve up your signature cocktails without the remnants of the previous customer’s
bright red lipstick! Stock up on your dishware cleaning solutions and other sanitation accessories at
these low costs. Your customers will appreciate you for it!

Trash Supplies
Time to take out the trash! Stock up on your everyday behind the bar trash needs. We are happy to
feature low costing trash cans and bags to make the cleaning process a breeze.
Bar Towels
Keeping a clean area for your guests to enjoy their visit is vital! No one likes setting their arm down in
sticky spilled schnapps or strayed cigarette ash. A bartender who frequently wipes down the bar is highly
appreciated, which is why having your bar towels readily available at all stations is so important.

Floor Sweepers
Our selection of Floor Sweepers showcases popular name brands such as Bissell® and Hoky®. Keeping a
clean, crumb free floor is vital in all food service operations. Floor sweepers offer a great way to
efficiently maintain a clean carpet, even while your guests are still dining

Pest Control
Keep those pesky pests at bay with our selection of pest control products. Say goodbye to fruit flies and
other annoying critters... your customers will thank you for it!

Bartending tools and their uses

 The bar equipment and their uses are listed as follows

Bar Towels: A bar table is easily exposed dirt and dust. A bar towel is used to keep the table, behind the
bar clean at all times. A dry bar towel is used to polish the glasses out of the washer.

Metal Pour Spouts: This device gives greater control on pouring. Various types of pour spouts are
available with different size and flow of the liquid.

Bottle Openers:
The most widely used essential equipment for a bartender is a bottle opener. It is used to remove the
metal caps from bottles.
Wine Opener:
It consists of a corkscrew and a knife to open wine bottles.

Champagne Bottle Stopper:

It is used to keep the opened champagne bottles close by sealing it for longer usage.

Jigger:
It is used to measure liquor or other mixers.

Cocktail Shaker and Glass:

The two types of shakers are the Boston shaker and the Standard shaker. The Boston shaker contains a
mixing glass and a steel part. It is used to make cocktails.

Cocktail Strainer: The cocktail strainer is a much-needed equipment to make cocktails. There are two
types of strainers available. The Hawthorne is the most famous one. It is a flat, spoon-shaped, with a
spring coil around the top.

Muddler:
A muddler is a tool used to mash up the ingredients to release their flavors. The most common muddled
drink is the Mojito, a cocktail with mint leaves.

Ice Shot Glass Mold:

It is used to make ice shot glass for special cocktail and mock tails.
Bar Spoon:
A bar spoon is used for stirring, layering, garnishing and scooping.

Chopping board and Knife:

A chopping board and a sharp knife are needed to cut fruits and peeling off fruit skins.

Margarita Tray:
It consists of separate layers for lime juice, sugar and salt and for rimming sugar and salt on glass.

Lemon zester or peeler:

A lemon zester is used to safely peel the skin of a lemon or lime to make lime zests. The zest of lemon is
added to drinks like martinis.

http://thebar10der.com/bartending-tools-uses/

Cleaning Supplies
Because a clean bar is a happy bar! Stock up on all your sanitation need right here. Everything from
detergents and cleansers to trash supplies, bar towels and even sanitation buckets

Glass Washers & Sink Accessories

Sometimes you aren't lucky enough to have a dish pit for your glassware. That's why we provide an
assortment of sink and glass cleaning supplies to help you make the job a little bit easier. Speed up your
dish washing process behind the bar on busy nights with these high quality glass washers and
accessories.

Cleansers and Sanitation

Glassware and dishware cleaning detergents and sanitizers are an everyday necessity behind the bar! It
is so important to serve up your signature cocktails without the remnants of the previous customer’s
bright red lipstick! Stock up on your dishware cleaning solutions and other sanitation accessories at
these low costs. Your customers will appreciate you for it!

Trash Supplies
Time to take out the trash! Stock up on your everyday behind the bar trash needs. We are happy to
feature low costing trash cans and bags to make the cleaning process a breeze.

Bar Towels
Keeping a clean area for your guests to enjoy their visit is vital! No one likes setting their arm down in
sticky spilled schnapps or strayed cigarette ash. A bartender who frequently wipes down the bar is highly
appreciated, which is why having your bar towels readily available at all stations is so important.

Floor Sweepers
Our selection of Floor Sweepers showcases popular name brands such as Bissell® and Hoky®. Keeping a
clean, crumb free floor is vital in all food service operations. Floor sweepers offer a great way to
efficiently maintain a clean carpet, even while your guests are still dining.

Pest Control
Keep those pesky pests at bay with our selection of pest control products. Say goodbye to fruit flies and
other annoying critters... your customers will thank you for it!
Title
CLEAN BAR AREAS OPENING & CLOSING OPERATIONS

Performance Objectives:
To do the following task and attain the higher level of knowledge and skills, performed the standard
basic operations procedures at the bar from opening until it is closing, applying appropriate cleaning
agent of each types of tools and equipment used in bar.
Supplies
1. Suitable evidence or other relevant proof of completion.
Equipment:
None

Steps/ Procedure

1. Operation of the bar

2. Opening & Closing of a bar
3. Providing appropriate cleaning agent

Assessment Method

Use the Performance Criteria Checklist

Performance Criteria Checklists for Task sheet 1.1.1- 2.1.2

Criteria YES NO

1.1 Bar surfaces, equipment and tools are cleaned in

accordance with industry standard and hygiene
regulations

1.2 Working condition of equipment is checked in

accordance with manufacturer’s manual and
instructions
 1.3 Condition of utensils and glassware is checked for
dirt and damages

1.4 Broken, cracked items and other waste are safely

disposed in accordance with environmental
considerations

1.5 Reports are prepared in accordance with

establishments policy procedures

1.6 “Closing up” procedures of glassware and other

equipment are accomplished based on enterprise
standards
 Self-Check 1.1-1
Instruction: Read the question carefully. On your answer sheet, write the letter of the
correct answer.

1. It is important that all staff is familiar with the ________at the workplace
a. Mission and Vision of establishment
b. Cleaning materials
c. Mixing cocktails
d. Mixing cocktails
2. A _______is used to keep the table, behind the bar clean at all times.
a. Bar towel
b. Trash Bin
c. Stirrer
d. Napkin
3. A ______ is used for stirring, layering, garnishing and scooping.
a. Ice shot
b. Trash bin
c. Bar spoon
d. Stirrer
4. It is used to make __________glass for special cocktail and mock tails.
a. Ice shot
b. Bar Spoon
c. Ice maker
d. Shot glass
5. A __________is a tool used to mash up the ingredients to release their flavors.
The most common muddled drink is the Mojito, a cocktail with mint leaves.

a. Cup
b. Molder
c. Tall Glass
d. Muddler
6.___________ It consists of separate layers for lime juice, sugar and salt and for
rimming sugar and salt on glass.
a. Margarita Tray
b. Tray
c. Oval tray
d. Standard Tray
7. A ___________ is used to safely peel the skin of a lemon or lime to make lime
zests. The zest of lemon is added to drinks like martinis.
a. Squeezer
b. Blender
c. Lemon Zester
d. Juicer
8. The __________ is a much-needed equipment to make cocktails. It is a flat,
spoon-shaped, with a spring coil around the top.
a. strainer
b. cocktail strainer
c. Chopping board
d. knife
9. ________ contains a mixing glass and a steel part. It is used to make cocktails.
a. Tall shaker
b. Boston shaker
c. Plastic shaker
d. Short shaker
10. A ________and a sharp knife are needed to cut fruits and peeling off fruit skins.
a. Bowl
b. Plate
c. Chopping board
d. Knife
 Answer Key to 1.1-1
1. B
2. A
3. C
4. A
5. D
6. A
7. C
8. B
9. B
10. C
Title
CLEAN BAR AREAS OPENING & CLOSING OPERATIONS
Performance Objectives:
To do the following task and attain the higher level of knowledge and skills,
performed the standard basic operations procedures at the bar from opening until
it is closing, applying appropriate cleaning agent of each types of tools and
equipment used in bar.
Supplies
1. Suitable evidence or other relevant proof of completion.
Equipment
NONE
Steps/ Procedure
1. Operation of the bar
2. Opening & Closing of a bar
3. Providing appropriate cleaning agent.
Assessment Method
Use the Performance Criteria Checklist

Performance Criteria Checklists for Task sheet 1.2-1

Criteria Yes No
1.1 Bar surfaces, equipment and tools are cleaned in
accordance with industry standard and hygiene regulations
1.2 Working condition of equipment is checked in accordance
with manufacturer’s manual and instructions
1.3 Condition of utensils and glassware is checked for dirt and
damages
1.4 Broken, cracked items and other waste are safely disposed
in accordance with environmental considerations
1.5 Reports are prepared in accordance with establishments
policy procedures
1.6 “Closing up” procedures of glassware and other equipment
are accomplished based on enterprise standards