Republika ng Pilipinas

Kagawaran ng Edukasyon
CATALUNAN PEQUENO NATIONAL HIGH SCHOOL
Km12 CatalunanPequeno, Talomo District, Davao City

JOINT DELIVERY VOUCHER

PROGRAM (JDVP) PORTFOLIO

Presented to:

JHON RELL L. BALILI

JDVP/TVL Coordinator

Presented by:

Jomari B. Ponce

Beneficiary

FEBRUARY 2020
NAME: JOMARI B. PONCE

AGE: 18

ADDRESS: CATALUNAN PEQUENO, MALIGAYA VILLAGE, CORDILLERA

STREET, SERRANO COMPOUND, DAVAO CITY

TRACK: TECHNICAL VOCATIONAL LIVELIHOOD

STRAND: HOME ECONOMICS

AMBITION: TO BECOME A SEAMAN OR BARTENDER

 THE JOINT DELIVERY VOUCHER PROGRAM

The Department of Education (DepEd) has issued the implementing guidelines of

a new voucher program for public senior high school students enrolled in the technical-
vocational-livelihood (TVL) track.

The new program, called the Joint Delivery Voucher Program for Senior High School
Technical Vocational and Livelihood Specializations (JDVP-TVL), will provide tuition
assistance that will allow Grade 12 public school students to enroll in qualified private or
non-DepEd institution.

Under the program, beneficiaries will receive a voucher amounting P12,550 that will
cover training costs of 320 hours per learner in any one or a combination of any of the
four TVL specializations earlier identified by the DepEd.

It will cover the tuition and miscellaneous expenses for the TVL training to complete the
applicable specializations for Grade 12 as well as subsidy for one national certification
assessment.

This JDVP-TVL is designed to optimize TVL learning by allowing senior high school
students enrolled in public schools to avail themselves of vouchers and take their TVL
specializations in eligible partner institutions from either private or non-DepEd public
senior high schools as well as technical-vocational institutions offering their desired
specializations.

The voucher program will cover Grade 12 students in public schools, “which have been
identified as having inadequate facilities, equipment, tools and teachers with regard to
the implementation of TVL specialization.”

Partner institutions may be private schools or other non-DepEd institutions that have the
necessary resources, such as teachers, workshops, tools and equipment to administer
the program for TVL students enrolled in public schools.

These institutions must be located within an eight-kilometer radius from a public senior
high school deemed qualified to be under the program.

Those beyond eight kilometers may be considered, provided they have available mobile
TVL laboratories, free dormitories for students and accident insurance coverage for the
learners.
NARRATIVE

REPORT
 A Narrative Report for Bartending NC II

November 25,2019 was our first meeting about bartending , at first our trainer Sir.

Jeromellee S. Paro discuss about the types of bars. After that discussion, we discuss

about the types of liquor spirits and where it came from and the procedure of making it

especially the histories of liquors. When it comes to liquors it also have it’s prescribe

glasses in serving it. We identify the types of glasses and bar tools. After how many

days in discussing we proceed in actual performances. Our trainer teach us pouring

techniques were professional bartenders use instead of using jiggers. This technique

need a lot of practice to master it. After that we individually perform those technique in

front of the class. Next is the flair bartending, all of us thought it was easy but when I try

it, I realize it is difficult so that our trainer teach us step by step procedure in performing

flair bartending using flair bottle and shaker. Our first practice starts from basic

swapping of position of bottles up to floating and throwing. Our next actual performance

is mixing of drinks. At first we mixed at least 2 types of cocktails because of lack of

ingredients and we’re also running out of time and smelling test were you need to

identify the five base liquors by the use of smell.

Before we continue in our actual performances, we proceed in discussing wine.

There are many types of wine and variety. At first, I think that the different colors of wine

are just made to make it more presentable but then I discover that there are its different

purpose. In this topic we realize that the types of wine depends on food you eat. Then

we practice the wine service were you need to present the wine that guest ordered in

front of him or her facing the label, introduce the wine name, vintage, growing region,

variety, and producer.

 Week before our assessment, we given a reviewer compose of all the ingredient,

bar tools and equipment and situational problems. Our trainer always perform us oral

recitation for us to memorize and familiarize the questions to be able to answer it.

Then we continue in mixing cocktails and mocktails. Sir. Jerome ask me to look

which ingredient are needed to be able to produce during our practices. When all the

ingredient arrive we prepare all the ingredients, glasses, garnish, and other things that

needed in mixing. We mix first the four types of pre-dinner drink which is dry martini,

manhattan, cosmopolitan, and Gibson and present it to our trainer to check if it is

correct. Then the next day, we perform the after-dinner drink which is brandy alexander,

grasshopper and white Russian we didn’t mix the one after dinner drink called Golden

Cadillac because we don’t have any Galliano. Next is we randomly chose which drink

are we going to mix because of short ingredient and lack of time because our

assessment is fast approaching.

That night before our assessment, I test myself if I’m ready to take the

assessment or not. I wrote down all the name of drinks in a sheet of paper and I

randomly pick and recite the ingredients, glass, and garnish of it same as the situational

questions.

When our assessment comes, we feel nervous because we think it’s the hardest

assessment that we need to take. When our assessor arrive we talk about the core

competencies in bartending. Our first task is the written examination and separate our

questionnaire into two. When I get a high score I feel it’s a good start for me. Next is the

wine service, in performing wine service I feel comfortable because I have a lot of
practice in this. But instead of judging us, our assessor teach us the standard and

correct performing of wine service and we learn a lot of things from him and we get

more ideas. Then we proceed to mixing. We randomly pick drink that we’re going to

mix. While others are preparing the tools and glasses, I prepare and slice all the garnish

needed. After mixing we put all our mixed drink in front and introduce the name of the

cocktails and the glasses used and our assessor ask me some questions. And lastly,

our final task is the oral recitation. Since I’ve answer directly some question given to me

our assessor told me to stop and sign test booklet. When we all done, our assessor

gathered us all and told us that we passed our assessment. Even it is difficult but we

still made it.

 ACTUAL
PERFORMANCE
TASK WITH
OUTPUT FOR
BARTENDING NC
II
1.1 Preparing to mix different type of alcoholic and non-alcoholic beverages
1.2 Mixing the non-alcoholic drink called Shirley Temple
1.3 Preparing the four types of pre-dinner drinks
1.4 Mixing an after-dinner drink called Grasshopper
1.5 Mixing a stir and strain beverage called Cuba Libre
ASSESSMENT IN
BARTENDING
NC II
(PICTURES)
1.1 We displayed some of our prepared cocktails and mocktails
1.2 In this picture we passed our assessment in Bartending NC II
1.3 In this picture, I’ve successfully done mixing all the random chosen ingredients

A Narrative Report in Food and Beverage Services NC II

This specialized subject are discussed last year but since I’m a Joint Delivery

Voucher Program beneficiary we proceed in bartending before food and beverage

services. Our first discussion about food and beverage service is knowing the types of

table set-up and services, but before we start our trainer recall few ideas about what is

FBS and then we continue. There are four type of table set-up, the American, Russian,

French, and Buffet same as the service. But before we start with the service and set-up

we identify first the plates, cutleries, silverwares, glass wares and the proper position of

utensils. We start with the set-ups and followed by the service. The American service is

a elegant and classy service. Russian service is a type of service were servers place

all food items on silver platters attractively when all food preparation is done in the

kitchen and present the platter to guests for approvals, and serves the food from the left

side. French service is a type of service were the food is prepared and served by

waiters table-side and lastly is the buffet service. Buffet service is a system of serving

meals in which food is placed in a public area where the diners serve themselves. We

also learned how to make centerpiece, centerpiece makes the table presentable

together with the table napkin designs. There are 10 kind of table napkin that teach us.

The arrow, goblet fan, napkin ring, french, candle, diamond, pyramid, fan, bishop’s hat,

and envelope.

We also learn how to perform the room service. Room service is a service

provided in a hotel allowing guests to order food and drink to be brought to their rooms.

All of this are discussed few months ago. But because of JDVP we discuss again in this
session, but since we have background about this topic it’s easy for us to understand

the discussion. January 20, 2020 where we continue our discussion about Food and

Beverage Services and recall our lessons as a preparation for our incoming

assessment. January 30,2020 is our assessment day, during our assessment our

assessor discuss us our core competencies in FBS and then we proceed. We device

into 5 to perform the 10 types of napkin folding within 5 minutes. After that our assessor

group us into 5 pairs to perform the service, but first we are given a chance to choose

what type of set-up and service are we going to perform and then exchange after the

first one who performed. After that we performed the room service with the same

partner and so on. And our last task is the individual oral questioning. When we are all

settle our assessor gathered us to announce that we are all competent. We

accomplished again our assessment and took pictures together with the 2 nd batch and

their assessor.
 ACTUAL

PERFORMANCE TASK

WITH OUTPUT FOR

FOOD AND BEVERAGE

SERVICES NC II
1.1 We make a centerpiece

1.2 Table setting and table service

1.3 American table set-up
ASSESSMENT IN
FOOD AND
BEVERAGE
SERVICES NC II
(PICTURES)
1.1 In this photo we completely passed our Food and Beverage Service NC II
1.2 In this photo we got the two assessors together with all JDVP beneficiaries
 A Narrative Report for Barista NC II

January 31, 2020 is the day that we’re scheduled to take our class in

International School of Technology, Arts and Culinary in JP. Laurel Bajada

Davao City for the barista training. Barista is a person whose job involves

preparing and serving different types of coffee. When we arrive our trainer

discuss first about the types of coffees, history, where the coffee discovered and

how ancients makes coffee. We took how many minutes of an hour to discuss all

about coffees from beginning up to the end. After the discussion our trainer

introduce as the tools and equipment use in barista. We start first with the tools,

we identify different types of tools include the V60, French press, mugs and

many more.

After that we proceed on how to operate the espresso machine. Step by

step procedure teach us how to handle it and how to make different coffees from

it. Our first output is the Espresso which placed in a shot glass and then the

Coffee Americano. After that we choose between mocha or latte if which one do

we like to make. When making mocha you need to steam first the milk with the

exact temperature. After you put the milk to the coffee you will add the foam to

make different design using toothpick and then followed by the chocolate. After

that Sir gives us a sample of pure coffee bins and also teach us how identify the

right variety and good quality of coffees.

Before we end, our trainer ask us of what we’ve learn about what we

discuss on that day and many of us amaze about what is the benefits of the

coffee in our body and other thinks that we didn’t expect about this.
 Before we leave the center we make sure that all the utensil that we use is

all clean and prepared when the staff check the room. Barista is not included in

the JDVP offer but if you want to take barista national certificate you need to train

and pay for the assessment. Some of us want to take the training specially those

who take Bread and Pastry Production.

 ACTUAL
PERFORMANCE TASK
WITH OUTPUT FOR
BARISTA
NC II
1.1 Discussion about coffees
1.2 Introducing bar tools and equipment
1.3 Discussing how to operate coffee machine
1.4 Actual making of latte and espresso
1.5 Final output of coffees
CERTIFICATES
REFLECTION
 First and for most the strand I’ve choose is not specifically aligned on what

passion I want to get in the near future but I do not regret that I took this strand because

I earn a lot of experience and learning about this field. I’m a type of person that want to

explore things and give attention on things that makes me interesting. What makes me

interesting in this field is the bartending I like to explore liquors and try to taste it. I like to

know how to flair because I thinks it is cool. When the time that I didn’t like yet about

alcoholic drinks I don’t have any intention in exploring about this but when the time

comes and I am in the legal age. It seem like I’m slowly gaining interest to learn more

about drinks. But not just in bartending I’m interested with. Aside from housekeeping

and food and beverage service I like also the front office service. Back when I was in

junior high school and elementary days, I don’t have enough confidence and didn’t have

communication skill. But when I took this strand it motivates me to be more confident

and learn to communicate other people. I’m not good enough but at least I have an

improvement in myself especially when the time of OJT. My job there is a bellman or

concierge and the main task there is to communicate with people, at first I was afraid

because I think that if I make mistake in my duties the guest will be mad at me but I

realize that it is my job committing mistake and being corrected is part of my job and I

take it as a challenge. Also because of this I know how to control my emotion because

what our trainer though us is when you are a front liner you need to be emotionally

intelligent not just know how to speak. And this strand helps me to improve my self

because our coordinator Sir. Balili teach us to be an independent and responsible

individual.
 With the help of his training I learn to come on time and not to be late because

when we were in the workplace soon you will become an responsible employee soon. I

don’t regret taking this strand even it is not aligned with the profession I want to get in

the future because this helps me to become a better individual and much more when I

earn my dream someday.