CRT LEARNING MODULE

Course Code HE 05 & 06

Subject Title Bartending NC II
No. of Hours 160 hours
Module Title PREPARING AND MIXING COCKTAILS AND
NON-ALCOHOLIC CONCOCTIONS (CNC)

College for Research & Technology of Cabanatuan

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 89
Developed by:
CRT
John Paul G. Catahan
 HOW TO USE THIS DIGITIZED LEARNING MODULE?

Welcome to the module in Introduction to Bartending. This module contains

training materials and activities for you to complete this module.

The Unit of Competency “Preparing and Mixing Cocktails and Non-

Alcoholic Concoctions (CNC)” covers the knowledge, skills and attitudes required as
part of the competencies to complete so as to qualify in the National Certification in
Bartending NCII.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. Each of the learning outcomes is provided with
Modules. Follow these activities on your own and answer the self-check at the end of
each learning outcome. You may remove a blank answer sheet at the end of each
module (or get the answer sheets from the online facilitator) to write the answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator for
assistance.

This module was prepared to help you achieve the required competency in
Bartending NC II. This will be the source of Information for you to acquire knowledge
and skill in this particular trade independently and at your own pace, with minimum
supervision of help from your instructor.

 Talk to your online facilitator and agree on how you will both organize the
Training of this unit. Read each through the module carefully. It is divided into
sections, which cover all the skills and knowledge you need to successfully
complete this module.
 Work through all the information and complete the activities in each section.
Read Modules and complete self-check. Suggested references are included to
supplement the materials provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
 Your online facilitator will tell you about the important things you need to
consider when you are completing activities and it is important that you listen
and take notes.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 90
Developed by:
CRT
John Paul G. Catahan
 When you are ready, ask your online facilitator to watch you online via Zoom or
Google Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback
on your progress. Your online facilitator keeps feedback/pre-assessment reports
for this reason. When you have successfully completed each element, ask the
facilitator to mark on the reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have
sufficient practice, your online facilitator will arrange an appointment with
registered assessor’s to assess you. The results of your assessment will be
recorded in your competency Achievement Record.

Bartending NC II

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 91
Developed by:
CRT
John Paul G. Catahan
 Contents of this Learning Module

No. Module Title Topic Code

5 PREPARING AND Different Types of Module 5 – T-

MIXING Cocktail Mixing Tools & 1
COCKTAILS AND Equipment’s
NON-ALCOHOLIC
CONCOCTIONS Identification of Module 5 – T-
(CNC) Alcoholic & non- 2
alcoholic ingredients of
cocktails

MODULE CONTENT

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 92
Developed by:
CRT
John Paul G. Catahan
MODULE TITLE : PREPARING AND MIXING COCKTAILS AND NON-
ALCOHOLIC CONCOCTIONS (CNC)

MODULE DESCRIPTOR:
This module covers the knowledge, skills, and attitudes in the concept of
classification of bar tools and equipment and identification of alcoholic and non alcoholic
ingredients.

Number of Hours:
12 hours

LEARNING OUTCOMES:
A. Use different types of bar tools and equipment in preparing and mixing a range of
cocktails in accordance with manufacturer’s manual and instruction;
B. Determine the classification of alcoholic beverages according to ingredient’s use,
processes and characteristics and;
C. Identify non-alcoholic beverage and mixers uses as modifiers in accordance with the
flavoring ingredients and process forms;

COURSE OUTCOMES:
At the end of this module you MUST be able to:
1. Know the course bartending;

2. Clean bar, equipment, tools, and maintain public areas;

3. Prepare bar for service;

4. Identify and deals customer affected with alcohol;

5. Maintain proper bar operation control procedures;

6. Prepare and mix a range of cocktails and mix a variety of non-alcoholic concoctions;
7. Explain different types of wines to customer;

8. Prepare wine glasses and accessories for service and;

9. Perform the institutional assessment for Bartending NC II;

10. Passed the qualification for National Certificate Qualification II for Bartending.

LEARNING OUTCOME # 1: Cleaning Bar Areas (CBA)

Date Developed: Document No. 001-2020
July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 93
Developed by:
CRT
John Paul G. Catahan
Contents:

1. Bar Tools and Equipments

2. Alcoholic and Non Alcoholic Beverages ingredients

Conditions

The students/trainees must be provided with the following:

1. Cellphone/Laptop
2. G-MAIL account
3. Paper
4. Ballpen
5.
Assessment Method:
1. Written/Online Examination
2. Demonstration
3. Observation

Learning Activities (Study Guide)

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 94
Developed by:
CRT
John Paul G. Catahan
1. Using EDMODO app on your phone or the website on your laptop, go to the
Bartending NC II class.
2. Click on the FOLDERS section (on menu bar)
3. Click the folder MODULE 5: Preparing and Mixing Cocktails and Non-Alcoholic
Concoctions (CNC). The digitized Modules, Task Sheets and Job Sheets are available in
this folder.
4. All the Self-Checks are contained in the folder MY ACTIVITIES.

Learning Outcome #1

1. Different Types of Cocktail mixing

Learning Activities Special Instructions

Read Module 5. Topic 1 (Different Contained in the Module 5: Preparing and

Types of Cocktail Mixing Tools & Mixing Cocktails and Non-Alcoholic
Equipment’s) Concoctions (CNC) folder in EDMODO
(Module 5 – T-1)
1. Answer self-check for M.5.1 The self - checks are available thru the
2. Answer self-check for M.5.2 folder SELF CHECKS. The activity is
timed (20 minutes). The results will be
immediately be available after clicking
SUBMIT and the system will run through
the items incorrectly answered (and show
the correct answer)
3. Read Module 5. Topic 2 Contained in the Module 5: Preparing and
(Identification of Alcoholic & non- Mixing Cocktails and Non-Alcoholic
alcoholic ingredients of cocktails) Concoctions (CNC) folder in EDMODO
(Module 5 – T-2)
4. Answer self-check for M.5.3 The self - checks are available thru the
folder SELF CHECKS. The activity is
timed (25 minutes). The results will be
immediately be available after clicking
SUBMIT and the system will run through
the items incorrectly answered (and show
the correct answer)

MODULE 5

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 95
Developed by:
CRT
John Paul G. Catahan
PREPARING AND MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS
(CNC)
M.5 – T.1
Topic 1: DIFFERENT TYPES OF COCKTAIL MIXING TOOLS & EQUIPMENT’S
Learning Objective: After reading this MODULE, you should be able to:
1. Identify the different types of bar tools and equipment;
2. Determine the use of each bar tools and equipment and;
3. Appreciate the use of each bar tools and equipment.

In order to excel as a bartender, it’s necessary to know the fundamentals; the

following list provides information on some of the essential tools and equipment you
may use as a bartender.

BAR TOOLS
Bar mats
Bar mats are used to prevent spills
and protect the surface of the bar from
wet glasses. Made from thick and heavy
rubber, these mats provide drainage for
any spilled drinks and are easy to pick up
and empty into the sink.

Bar Spoon
Bar spoons are used for stirring
cocktails (like a Martini), layering drinks,
spooning in ingredients (like sugar), and
occasionally for measuring small amounts
of liquid (5ml)

Jigger
Jigger is small glass or metal
measuring container that measures liquor.

Bar Pourer
Bar pourer gives greater control on
pouring and more accurately measure what
you’re free pouring.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 96
Developed by:
CRT
John Paul G. Catahan
Ice Scoops or Tongs
Ice scoops and tong a must for every
bar, bar tongs are more hygienic than using
your fingers to drop in a garnish, an ice
cube, or squeeze a lime wedge into a drink.

Ice Bucket
Ice bucket is a container of ice. It can
also double as a wine cooler to keep wine
chilled.

Muddler
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.

Bottle Opener
Bottle opener is most widely used
essential equipment for a bartender is a
bottle opener. It is used to remove the
metal caps from bottles.

Cocktail/Boston Shaker
Cocktail/Boston shaker is a 2 piece
shaking kit. One piece is smaller than the
other so you can bash them together and
create a tight seal without liquid splashing
everywhere when you shake it.

Hawthorne/Cocktail Strainer
Hawthorne/cocktail stariner will be
your most used strainer and it works
perfectly with your your Boston Shaker.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 97
Developed by:
CRT
John Paul G. Catahan
Chopping Board and Knife
Chopping board and a sharp knife
are used to cut fruits and peeling off fruit
skins.

Funnel
Funnel is used for pouring
liquid to and from bottles fast.

Bar Towel
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.

Rimmer
Rimmer used to quickly create
the perfect rim of salt or sugar. Choose
one with multi trays, adding that burst
of flavor to cocktails.

Speed Rail
Speed rail is a metal rack that
holds those liquors and mixers that are
frequently used by your bartenders to
prepare drinks. The rail can be
attached to the side of the bar for
quick access, so bartenders aren’t
spending valuable time reaching for
bottles they use a lot.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 98
Developed by:
CRT
John Paul G. Catahan
Cork Screw
Cork screw is also known as
“waiter’s bestfriend”. It is a tool for
drawing the cork from wine bottle that
has pointed spiral piece of metal
turned by the handle.

BAR EQUIPMENT

Blender
Blender allows you to puree your own
fruits, better mix certain drinks, and
easily make frozen cocktails.

Ice Crusher
Ice crusher used to crush ice to the
right consistency for your signature
cocktails. Look for one that’s portable
and doesn’t take up much room behind
the bar.  

Glass Washer
A glass washer is specifically
designed for bar glasses, making it
faster and easier to keep up with the
demand for clean glasses. Submersible
underwater in your bar sink, bar glass
washers install in a breeze and don’t
require any additional plumbing.

Ice Maker
Ice maker is essential to keeping
your customers happy and keeps you
from dashing to the store when you’ve
run out of ice. With your own in-house
ice maker, your bartenders can keep
ice buckets filled at all times.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 99
Developed by:
CRT
John Paul G. Catahan
 MODULE 5

PREPARING AND MIXING COCKTAILS AND NON-ALCOHOLIC CONCOCTIONS

(CNC)
M.5 – T.2
Topic 2: IDENTIFICATION OF ALCOHOLIC & NON-ALCOHOLIC INGREDIENTS
OF COCKTAILS

Learning Objective: After reading this MODULE, you should be able to:
1. Identify the alcoholic and non alcoholic ingredients of cocktail ;
2. Familiarize the alcoholic and non alcoholic ingredients of cocktail and;
3. Value the use alcoholic and non alcoholic ingredients of cocktail.

LESSON PROPER

Set of Cocktails Mixing per Category

Pre-dinner After-dinner
 Dry Martini  Brandy Alexander
 Gibson  Grasshopper
 Dry Manhattan  White Russian
 Cosmopolitan  Golden Cadillac
Long Drinks/Muddled Non Alcoholic
 Harvey Wallbanger  Four Season
 Tequila Sunrise  Virgin Mary
 Mojito  Virgin Colada
 Caipirinha  Shirley Temple

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 100
Developed by:
CRT
John Paul G. Catahan
 COCKTAIL MIXING

PRE- DINNER
DRY MARTINI GIBSON DRY COSMOPOLITAN
MANHATTAN
Ingredients Ingredients Ingredients Ingredients
 1 Jig Gin  1 Jig Gin  1 Jig  1 jig Vodka
 ½ jig Dry  ½ Bar Bourbon  ½ jig Triple
Vermouth spoon Dry Whisky Sec
 Green Vermouth  ½ jig Dry  ½ jig roses
Olives  3 pcs. of Vermouth sweetened
(garnish) Cocktail  Dash of lime juice
Onion Angostura  ½ jig
Procedure (garnish) biters cranberry
 In a shaker,  Cherry juice
get an Procedure (garnish)
ample ice  In a Procedure
cube, put 1 shaker, get Procedure  In a shaker,
jig Gin, ½ an ample  In a shaker, get an ample
jig dry ice cube, get an ice cube, put
vermouth put 1 jig ample ice 1 jig vodka, ½
then shake, gin, ½ bar cube, put jig triple sec,
 After spoon dry 1jig bourbon ½ jig roses
shaking vermouth whisky, ½ sweetened
pour into a then jig dry lime juice and
martini shake. vermouth ½ cranberry
glass add a  After then dash of shake then
piece of shaking angostura shake.
green olives pour into a biters  After shaking.
then stir & martini  After Pour into a
serve. glass, in shaking, martini glass.
one piece pour into a Get the
of martini 1pcslice of
toothpick glass, stir lime wedge on
put a 3 then garnish the rim then
pcs. of with cherry serve.
cocktail on the top
onion on and serve.
the rim
then serve.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 101
Developed by:
CRT
John Paul G. Catahan
 AFTER DINNER
BRANDY ALEXANDER GRASS HOPPER WHITE RUSSIAN GOLDEN CADILLAC
Ingredients Ingredients Ingredients Ingredients
 ½ jig Brandy  ½ jig Crème de  1 jig Vodka  1 jig Galliano
 ½ jig Crème de Cacao Menthe (Green)  ½ jig Kahlua  1 jig Crème de
(brown)  ¼ jig crème de  ½ jig Cream Cacao (white)
 ½ jig cream Cacao (White) Milk  1 jig fresh cream
 ½ jig milk  Cherry (garnish)  Cherry (garnish)
Procedure  Cherry (garnish)
 In a shaker, get an Procedure Procedure
ample ice cube, Procedure  In an old  Pre-chilled first
put ½ jig cream,,  In a shaker, get fashioned the
½ jig crème de an ample ice glass, get an champagne
cacao & 1 jig crushed, put ½ ample ice glass, in a
brandy then shake. jig crème de cube, put 1 shaker get an
 After shaking, pour cacao (white), jig vodka, ½ ample ice, put
into a martini glass 1 jig crème de jig Kahlua 1 jig Galliano,
then serve. menthe (green) and using 1 jig crème de
& ½ jig milk bar spoon cacao (white)
then shake. pour slowly & 1 jig fresh
 After shaking, the ½ jig cream then
pour into a cream milk shake
martini glass then serve  After shaking
then serve with with1 pc. of pour into pre-
1 pc. of cherry cherry on the chilled glass of
on the rim. top, champagne
then serve
with 1 pc. of
cherry on the
top.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 102
Developed by:
CRT
John Paul G. Catahan
 LONG DRINKS/MUDDLED
HARVEY TEQUILA SUNRISE MOJITO CAIPIRINHA
WALLBANGER
Ingredients Ingredients Ingredients Ingredients
 1 jig Vodka  1 jig Tequila  1 jig Rum  2 jigs of simple
 Orange juice to  Orange juice  1 jig Calamansi syrup
fill to fill juice  2 jigs Cachaca
 1/3 jig Galliano  ½ jig  Sprite to fill (Rum)
 1 pc. of Orange Grenadine  Mint leaves  1 lime cut into 6
& Cherry syrup  1 bar spoon sugar wedges
(garnish)  1 pc. Orange  1 pc. Lemon
(garnish) (garnish) Procedure
Procedure  Pre- chilled first
 In a high ball Procedure Procedure the old
glass, get an  In a high ball  In a shaker get an fashioned glass,
ample ice cube, glass, get an ample of ice cube, In a shaker put
put 1 jig vodka, ample ice put the 4-6 pieces ample ice
orange juice to cube, put 1 jig of mint leaves add crushed, add 2
fill, 1/3 jig Tequila, 1 jig rum, 1 jig jigs cachaca
Galliano orange to fill & calamansi juice (rum), 2 jigs
 Serve with pour gently then shake. simple syrup,
orange & the ½ jig  After shaking pour then add the 1
cherry on the grenadine into a high ball lime that cut
rim. syrup w/ glass add sprite to into 6 wedges
orange on the fill then stir. then shake
rim serve with  Add one slice of  After shaking
straw. lemon on the top pour into pre-
then serve with chilled old
straw. fashioned glass
then serve.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 103
Developed by:
CRT
John Paul G. Catahan
 MOCK TAILS (NON-ALCOHOLIC DRINKS)
FOUR SEASON VIRGIN MARY VIRGIN COLADA SHIRLY TEMPLE
Ingredients Ingredients Ingredients Ingredients
 2 jigs of  Dash of salt  1 jig of Crème  Soda water to fill
Pineapple & pepper de bananas (sprite)
juice  Dash of hot  1 jig Coconut  ¼ jig of Grenadine
 2 jigs of sauce cream Syrup
Guyabano  Dash of  3 jigs  Cherry & Orange
juice Worcestershi Pineapple (garnish)
 2 jigs of re sauce juice
Mango juice  Tomato juice  3 slices Procedure
 2 jigs of fill Pineapple  Get a high ball glass
Orange juice  Celery stalk  Pineapple & put the crushed ice
 1 pc. slice of & lemon Cherry using ice scoop, then
Orange (garnish) (garnish) pour the soda water
(garnish) leaver 1-2 inches
Procedure Procedure space before the rim
Procedure  In a high ball  In a blender, of the high ball
 In a shaker, glass put an put an ample glass, then dash the
get an ample ample of ice of crushed ice, grenadine syrup to
of ice cube, cube, add 1 add ½ jig one side with the
put 2 jigs of jig vodka, crème de use of bar spoon to
pineapple dash of salt bananas, 1 jig achieve a perfect
juice, & pepper, coconut dash, then put the
guyabano dash of hot crème, 3 jigs slice of range cherry
juice, mango sauce, dash pineapple on the rim then
juice & of juice then serve.
orange juice Worcestershi blend.
then shake. re sauce,  After blending
 After shaking tomato juice pour into a
pour into a to fill then highball glass
Collins glass, stir. add 3 slices of
put the half  After stirring, pineapple
of slice of add celery wedge &
range on the stalk & one cherry on the
rim then lemon serve rim then
serve with with straw serve.
straw.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 104
Developed by:
CRT
John Paul G. Catahan