Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current
competencies (Form 1.2), the Trainer will be able to identify what the training needs of the prospective
trainee are.

Summary of Current Competencies versus Required Competencies

Required Units of Current Competencies Training

Competency/Learning Outcomes Gaps/Requirements
based on CBC

1. Prepare and produce bakery products

1.1 Prepare bakery products Prepare bakery products

1.2 Decorate and present Decorate and present bakery

bakery products products

1.3 Store bakery products Store bakery products

2. Prepare and produce pastry products

2.1 Prepare pastry products Prepare pastry products

2.2 Decorate and present Decorate and present pastry

pastry products products

2.3 Store pastry products Store pasty products

3. Prepare and present gateaux, tortes and cakes

3.1 Prepare sponge and Prepare sponge and cakes
cakes

3.2 Prepare and use fillings Prepare and use fillings

3.3 Decorate cakes Decorate cakes

3.4 Present cakes Present cakes

3.5 Store cakes Store cakes

4. Prepare and display petits fours

4.1 Prepare iced petits fours Prepare iced petits fours

 4.2 Prepare fresh petits Prepare fresh petits fours
fours

4.3 Prepare maizipan petits Prepare maizipan petits

fours fours

4.4 Prepare caramelized Prepare caramelized petits

petits fours fours

4.5 Display petits fours Display petits fours

4.6 Store petits fours Store petits fours

5. Present desserts

5.1 Present and serve plated

desserts

5.2 Plan, prepare and

present dessert buffet
selection or plating

5.3 Store and package

desserts

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.