Name of your School: Bilbao Uybico National High School

SELF ASSESSMENT CHECKLIST

Qualification Title: Bread and Pastry Production NCII
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BASIC COMPETENCIES
UC 1: PARTICIPATE IN WORKPLACE COMMUNICATION ✓
LO 1: Obtain and convey workplace information ✓
LO 2: Participate in workplace meetings and discussions ✓
LO 3: Complete relevant work related documents ✓
UC 2: WORK IN TEAM ENVIRONMENT ✓
LO 1: Describe team role and scope ✓
LO 2: Identify own role and responsibility within team ✓
LO 3: Work as a team member ✓
UC 3: PRACTICE CAREER PROFESSIONALISM ✓
LO 1: Integrate personal objectives with organizational goals ✓
LO 2: Set and meet work priorities ✓
LO 3: Maintain Professional growth and development ✓
UC 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES ✓
LO 1: Identify hazards and risk ✓
LO 2: Evaluate hazards and risk ✓
LO 3: Control hazards and risk ✓
LO 4: Maintain OHS awareness ✓
✓
COMMON COMPETENCIES ✓
UC 1: PERFORM WORKPLACE AND SAFETY PRACTICES ✓
LO 1: Follow workplace procedures and health, safety and security ✓
LO 2: Deal with emergency situations ✓
LO 3: Maintain safe personal presentation ✓
UC 2: PROVIDE EFFECTIVE COSTUMER SERVICE ✓
LO 1: Greet costumer ✓
LO 2: Identify costumer needs ✓
LO 3:Deliver service to costumer ✓
LO 4: Handle queries through telephone, fax machine, internet and email ✓
LO 5: Handle complaints, evaluation and recommendations ✓
UC 3:OBSERVE WORKPLACE HYGIENE PROCEDURES ✓
LO 1: Follow hygiene procedures ✓
LO 2: Identify and prevent hygiene risk ✓
UC 4: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE ✓
LO 1: Seek infformation on the industry ✓
LO 2: Update industry knowledge ✓
UC 5: PERFORM COMPUTER OPERATIONS ✓
LO 1: Plan and prepare the task to be undertaken ✓
LO 2: Input data into computer ✓
LO 3: Accessinfformation using computer ✓
LO 4: Produce/output data using computer system ✓
LO 5: Maintain computer equipment and system ✓
✓
CORE COMPETENCIES ✓
UC 1: PREPARE AND PRODUCE BAKERY PRODUCTS ✓
LO 1: Prepare bakery products ✓
LO 2: Decorate and present bakery products ✓
LO 3: Store bakery products ✓
UC 2: PREPARE AND PRODUCE PASTRY PRODUCTS ✓
LO 1: Prepare pastry products ✓
LO 2: Decorate and present pastry products ✓
LO 3: Store pastry products ✓
UC 3: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES ✓
LO 1: Prepare sponge and cakes ✓
LO 2: Prepare and use fillings ✓
LO 3: Decorate cakes ✓
LO 4: Present Cakes ✓
LO 5: Store cakes ✓
UC 4: PREPARE AND DISPLAY PETITS FOURS ✓
LO 1: Prepare iced petits fours ✓
LO 2: Prepare fresh petits fours ✓
LO 3: Prepare marzipan petits fours ✓
LO 4: Prepare caramelized petits fours ✓
LO 5: Display petits fours ✓
LO 6: Store petits fours ✓
UC 5: PRESENT DESSERTS ✓
LO 1: Present and serve plated desserts ✓
LO 2: Plan, prepare aand present dessert buffet selection or plating ✓
LO 3: Store and package desserts ✓

Prepared by: Kimberly D. Geneblaza

Trainers Name: Fil Vincent C. Atay