Skill Provider Technological Institute, Inc.

Parkway Drive Violeta MetrovilleSubd. Interior

Biñ ang 2nd, Bocaue, Bulacan
Tel. (044) 769-0960 Mobile No. 09350891346

TRAINEE’S RECORD BOOK

Trainee No. _____________

NAME: _______________________________

QUALIFICATION: Barista NCII

TRAINING DURATION: _________________

TRAINER: __________________
Instructions:
NOTES:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while ______________________________________________________
undergoing training in the industry. It will eventually
become evidence that can be submitted for portfolio ______________________________________________________
assessment and for whatever purpose it will serve you. It ______________________________________________________
is therefore important that all its contents are viably
entered by both the trainees and instructor. ______________________________________________________

The Trainees’ Record Book contains all the required ______________________________________________________

competencies in your chosen qualification. All you have to ______________________________________________________
do is to fill in the column “Task Required” and “Date
______________________________________________________
Accomplished” with all the activities in accordance with
the training program and to be taken up in the school ______________________________________________________
and with the guidance of the instructor. The instructor ______________________________________________________
will likewise indicate his/her remarks on the “Instructors
Remarks” column regarding the outcome of the task ______________________________________________________
accomplished by the trainees. Be sure that the trainee ______________________________________________________
will personally accomplish the task and confirmed by the
instructor. ______________________________________________________

It is of great importance that the content should be ______________________________________________________

written legibly on ink. Avoid any corrections or erasures ______________________________________________________
and maintain the cleanliness of this record.
______________________________________________________
This will be collected by your trainer and submit
the same to the Vocational Instruction Supervisor (VIS)
and shall form part of the permanent trainee’s document
on file.

THANK YOU.
 portafilter.
Unit of Competency: PREPARE ESPRESSO Apply
appropriate
NC Level II amount of
pressure to
Learning Task/Activity Date Instructors tamp the
Outcome Required Accomplis Remarks ground
hed beans
Set up and Pre-heat Tamp
prepare cups in ground
machine accordance coffee evenly.
and with Wipe and
equipment enterprise clean
standards. portafilter
Wipe clean sides and
and dry spouts before
portafilter inserting to
before the brew
dosing. head
Check grind Minimize
of coffee. spillage and
Grind wastage of
enough ground
coffee for the beans during
shot of dosing and
espresso grinding.
Clean and Extract Flush group
dry drip espresso head before
tray. inserting the
Prepare and portafilter
use rags Insert
properly. portafilter
Dose and Dose the and brew
Tamp Coffee appropriate coffee
amount of immediately
ground Check
coffee in the volume of
 espresso. Select
Monitor correct (size
extraction of) steaming
time of shot. pitcher in
Inspect accordance
crema of with
shot. enterprise
Serve or use standards
espresso in a Chill
beverage steaming
immediately. pitcher in
accordance
to
________________ ___________________
appropriate
Trainee’s Signature Trainer’s Signature temperature.
Flush steam
wand to
Unit of Competency: TEXTURE MILK remove
condensed
NC Level II water.
Wipe steam
Learning Task/Activity Date Instructors wand before
Outcome Required Accomplis Remarks steaming.
hed Keep clean
Prepare milk Chill milk in and moist
and accordance rags for the
equipment to steam wand.
appropriate Foam milk Position
temperature. steam wand
Measure at the right
adequate depth of the
amount of milk.
milk Apply full
according to steam when
the kind of introducing
drink to be air into the
prepared. milk.
 Judge/evalu before the
ate the desired
sound of air temperature.
being drawn Flush and
into the milk wipe steam
thru the wand after
hissing steaming.
sound. Remove big
Stretch milk bubbles by
according to swirling and
the desired knocking the
volume of pitcher on
foam. the counter.
Convert milk
into
________________ ___________________
microfoam.
Steam milk Angle steam Trainee’s Signature Trainer’s Signature
wand as
appropriate
to create a Unit of Competency: PREPARE AND SERVE COFFEE
whirlpool BEVERAGES
effect.
Spin milk to
achieve the NC Level II
desire Learning Task/Activity Date Instructors
consistency. Outcome Required Accomplis Remarks
Steam milk hed
at the ideal
Take orders Take and
temperature
of guests verify orders
for
with guests
immediate
or dining
consumption
service crew.
.
Offer
Shut off
recommenda
steam wand
tions to the
some 5
guest on
degrees
selection of
 coffee cups/glasses
beverages. and
Provide accessories
general according to
information the beverage
about the ordered.
coffee beans Serve
to guests espresso
Complete beverages
mise-en- immediately.
place for Prepare and Prepare
coffee service serve brewed
according to brewed coffee
establishme coffee according to
nt’s the brewing
standards method
and desired by
procedures the guest.
Prepare Prepare hot Brew coffee
espresso and cold according to
based espresso- ideal
beverages based brewing time
beverages of the
according to method
standard Weigh or
recipes of measure
the coffee beans
establishme according to
nts. brewing
Serve or use method.
only Serve
good/perfect brewed
shots of coffee
espresso in immediately.
the
beverages.
________________ ___________________
Select
appropriate Trainee’s Signature Trainer’s Signature
 Soak porta
Unit of Competency: PERFORM BASIC MAINTENANCE filter and
OF MACHINES AND EQUIPMENT baskets in
hot water to
remove oils.
NC Level II Brush group
Learning Task/Activity Date Instructors head and
Outcome Required Accomplis Remarks screen at the
hed end of the
day.
Maintain Perform Check water
espresso backflushing softener filter
machine of espresso regularly.
according to Use suitable
the type of cleaning tools
machine. and materials
Check group to perform
head, gasket maintenance
and procedures of
portafilters the machine.
regularly. Clean doser Brush off
Pour clean grinder grounds from
hot water to the bottom
the drip tray. and exterior
Clean and part of the
wipe steam grinder
wand with a Wipe bean
clean and hopper with
moist rag. clean cloth or
Use paper towel
appropriate or wash in
food grade warm water
cleaning Brush out
chemical to the doser
backflush chamber or
and descale compartment
espresso (especially
machine
 the chute with
area). enterprise
Check standards.
grinder Check filters
blades of the small
regularly. brewing
Care of Clean small apparatuses
small brewer’s for damages.
brewing right after
devices use in ________________ ___________________
accordance
with Trainee’s Signature Trainer’s Signature
enterprise
standards.
Wipe dry Unit of Competency: PERFORM BASIC CASHIERING
small AND GENERAL CONTROL PROCEDURES
brewers
before NC Level II
storage in
Learning Task/Activity Date Instructors
accordance
Outcome Required Accomplis Remarks
with
hed
enterprise
standards. Operate Prepare ECR
Store small Electronic or POS
brewers in Cash before
their proper register operation
places in (ECR) or following
accordance Point of standard
with sales system procedures
enterprise (POS) Enter and
standards. record
Wash and business
soap transactions
ceramics in
and glass accordance
brewers after with
use in enterprise
accordance standards.
 Generate accordance
reports at with
the end of enterprise
the shift in accounting
accordance procedures.
with Print out
enterprise and give
standards. receipts/tap
Enter new es to guest
item data in
into the accordance
system in with
accordance enterprise
with accounting
enterprise procedures.
standard Handle Secure cash
operating Change funds in
procedures. Funds and accordance
Make back Petty Cash with
up data base enterprise
in standard
accordance procedures
with Prepare cash
enterprise count
standards. reports in
Receive Receive and accordance
payments count cash with
in enterprise
accordance standard
with procedures.
enterprise Monitor and
accounting record
procedures. expenses in
Give and accordance
count with
change in enterprise
front of the standard
guest in procedures.
Maintain Conduct ________________ ___________________
par stock of beginning Trainee’s Signature Trainer’s Signature
items and ending
inventory
before and
after
operations in
accordance
with
enterprise
inventory
procedures
Request
stocks
according to
enterprise
standard
procedures
Check
issued stock
items
against
requisition
documents
in
accordance
with
enterprise
procedures
Monitor
stock levels
in
accordance
with par
stocking
procedures.