Self - Assessmnet Guide Barista NC III

Reference. No.
SELF-ASSESSMENT GUIDE
Qualification
BARISTA NC II
Units of Competency
Covered:
PREPARE ESPRESSO
TEXTURE MILK
Instruction:
Read each of the questions in the left-hand column of the chart.
Place a check in the appropriate box opposite each question to indicate your answer.
Can I?
YES
NO
PREPARE ESPRESSO
Pre-heat cups in accordance with enterprise

standards?*
Wipe portafilter clean and dry before dosing?*
Check grind of coffee? *
Grind enough coffee for the shot of espresso?

Clean and dry drip tray?
Prepare and use rags properly?*
Dose the appropriate amount of ground coffee in the

portafilter?*
Apply appropriate amount of pressure to tamp the

ground beans? *
Tamp ground coffee evenly?*
Wipe and clean portafilter sides and spouts before

inserting to the brew head?*
Minimize spillage and wastage of ground beans
during dosing and grinding?
Flush group head before inserting the portafilter?*
Insert portafilter and coffee is brewed immediately?*
Check volume of espresso? *
Monitor extraction time of shot?*
TRS
BARISTA NC II
Inspect crema of espresso?
Serve or use espresso in a beverage immediately?*
TEXTURE MILK
Chill milk in accordance to appropriate

temperature?*
Measure adequate amount of milk according to the
kind of drink to be prepared?*
Select the correct size of the steaming pitcher in
accordance with the kind of drink to be prepared?*
Flush steam wand to remove condensed water?*
Wipe steam wand before steaming?*
Keep rags for the steam clean and moist?*
Position steam wand at the right depth of the milk?*
Apply full steam when introducing air into the milk?
Judge/evaluate the hissing sound of air being drawn

into the milk?*
Stretch the milk according to the desired volume of

foam?.*
Convert milk into microfoam?.
Angle steam wand appropriately to create a whirlpool

effect?*
Spin milk to achieve the desired consistency?*

Steam milk at the ideal temperature for immediate
consumption?*
Shut off steam some 5 degrees before the desired
temperature?
Flush and wipe the steam wand after steaming?*
Swirl and knock the pitcher to remove big bubbles?.
I agree to undertake assessment in the knowledge that information gathered will only
be used for professional development purposes and can only be accessed by
concerned assessment personnel and my manager/supervisor.
Candidates Name and Signature:
Date:
TRS
BARISTA NC II
Reference. No.
SELF-ASSESSMENT GUIDE
Qualification
Units of Competency
Covered:
BARISTA NC II
PREPARE AND SERVE COFFEE BEVERAGES

PERFORM BASIC MAINTENANCE OF
MACHINES AND EQUIPMENT
PERFORM BASIC CASHIEIRNG AND GENERAL
CONTROL PROCEDURES
Instruction:
Read each of the questions in the left-hand column of the chart.
Place a check in the appropriate box opposite each question to indicate your answer.
Can I?
YES
NO
PREPARE AND SERVE COFFEE BEVERAGES
Take orders and verify with guests or dining service

crew?
Offer recommendations to the guest on selection of
coffee beverages?*
Provide general information to guests about the
coffee beans?*
Complete mise-en-place for coffee service according
to establishments standards and procedures?
Prepare hot and cold espresso-based beverages
according to standard recipes of the establishment?*
Serve or use only good/perfect shots of espresso in
the beverages?*
Select appropriate cups/glasses and accessories

according to the beverage ordered?
Serve espresso beverages immediately?*
Prepare brewed coffee according to the brewing

method desired by the guest?*
Brew coffee according to the ideal brewing time of
the method?
Weigh or measure coffee beans according to

brewing method?
Serve brewed coffee immediately?
TRS
BARISTA NC II
PERFORM BASIC MAINTENANCE OF MACHINES AND EQUIPMENT
Perform backflushing depending on the type of the

machine?.
Checks group head, gasket and porta filters
regularly?
Pour clean hot water to the drip tray?
Clean and wipe steam wand with a clean and moist

rag?
Use appropriate food grade cleaning chemical to

backflushing and descale espresso machine?
Soak porta filter and basket in hot water to remove
oils?
Check water softener filter regularly?
Use suitable cleaning tools and materials to perform

maintenance procedures to the machine?
Brush off grounds from the bottom and exterior part

of the grinder?
Wipe bean hopper with clean cloth or paper towel or
wash in warm towel?
Brush out the dozer chamber or compartment

(especially the chute area)?
Check grinder blades regularly?

PERFORM BASIC CASHIEIRNG AND GENERAL CONTROL PROCEDURES
Prepare ERC or POS before operation following

standard procedures?
Enter and record business transactions in
accordance with enterprise standards?
Generate reports at the end of the shift in
accordance with enterprise standards?
Enter new item data into the system in accordance
with enterprise standard operating procedures?
Make back up date base in accordance with
enterprise standards?
Receive and count cash in accordance with
enterprise accounting procedures?
TRS
BARISTA NC II
Give and count change in front of the guest in

accordance with enterprise accounting procedures?
Print out and give receipts/tapes to guest in

accordance with enterprise accounting procedures?
Secure cash funds in accordance with enterprise

Prepare cash count reports in accordance with

enterprise standard procedures?
Monitor and record expenses in accordance with
enterprise standard procedures?
Conduct beginning and ending inventory before and

after operations in accordance with enterprise
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?
I agree to undertake assessment in the knowledge that information gathered will only be
used for professional development purposes and can only be accessed by concerned
assessment personnel and my manager/supervisor.
Candidates Name and Signature:

Date:
TRS
BARISTA NC II

Self - Assessmnet Guide Barista NC III

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Reference. No.

Read each of the questions in the left-hand column of the chart.

Pre-heat cups in accordance with enterprise

Check grind of coffee? *

Grind enough coffee for the shot of espresso?

Prepare and use rags properly?*

Dose the appropriate amount of ground coffee in the

Apply appropriate amount of pressure to tamp the

Wipe and clean portafilter sides and spouts before

Flush group head before inserting the portafilter?*

Insert portafilter and coffee is brewed immediately?*

Check volume of espresso? *

Monitor extraction time of shot?*

Inspect crema of espresso?

Serve or use espresso in a beverage immediately?*

Chill milk in accordance to appropriate

Wipe steam wand before steaming?*

Keep rags for the steam clean and moist?*

Position steam wand at the right depth of the milk?*

Apply full steam when introducing air into the milk?

Judge/evaluate the hissing sound of air being drawn

Stretch the milk according to the desired volume of

Angle steam wand appropriately to create a whirlpool

Spin milk to achieve the desired consistency?*

PREPARE AND SERVE COFFEE BEVERAGES

Read each of the questions in the left-hand column of the chart.

PREPARE AND SERVE COFFEE BEVERAGES

Take orders and verify with guests or dining service

Select appropriate cups/glasses and accessories

Serve espresso beverages immediately?*

Prepare brewed coffee according to the brewing

Weigh or measure coffee beans according to

Serve brewed coffee immediately?

PERFORM BASIC MAINTENANCE OF MACHINES AND EQUIPMENT

Perform backflushing depending on the type of the

Clean and wipe steam wand with a clean and moist

Use appropriate food grade cleaning chemical to

Check water softener filter regularly?

Use suitable cleaning tools and materials to perform

Brush off grounds from the bottom and exterior part

Brush out the dozer chamber or compartment

Check grinder blades regularly?

Prepare ERC or POS before operation following

Give and count change in front of the guest in

Print out and give receipts/tapes to guest in

Secure cash funds in accordance with enterprise

Prepare cash count reports in accordance with

Conduct beginning and ending inventory before and

Candidates Name and Signature:

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