FORM 1.

1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
1. Prepare and produce bakery products
L.O.1.Prepare bakery products /
L.O.2.Decorate and present bakery products /
L.O.3.Store bakery products /
2. Prepare and produce pastry products
L.O.1.Prepare pastry products /
L.O.2.Decorate and present pastry products /
L.O.3.Store pastry products /
3. Prepare and present gateaux,tortes and cakes
L.O.1.Prepare sponge and cakes /
L.O.2.Prepare and use fillings /
L.O.3.Decorate cakes /
L.O.4.Present cakes /
L.O.5.Store cakes /
4.Prepare and display petits fours
L.O.1.Prepare iced petits fours /
L.O.2.Prepare fresh petits fours /
L.O.3.Prepare petits fours /
L.O.4.Prepare caramelized petits fours /
L.O.5. Display petits fours /
L.O.6.Store petits fours /
5.Present Desserts
L.O.1.Present and serve plated dessert /
L.O.2.Plan,prepare and present dessert buffet selection or /
plating
L.O.3.Store and package desserts /
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
1.1. Prepare Certificate of Competency Submitted certificate of
bakery products issued by TESDA competency issued by
TESDA
1.2. Decorate Certificate of Competency Submitted certificate of
and present issued by TESDA competency issued by
bakery products TESDA
1.3. Store Certificate of Competency Submitted certificate of
bakery products issued by TESDA competency issued by
TESDA
2.1. Prepare Certificate of Competency Submitted certificate of
pastry products issued by TESDA competency issued by
TESDA
2.2. Decorate Certificate of Competency Submitted certificate of
and present pastry issued by TESDA competency issued by
products TESDA
2.3. Store Certificate of Competency Submitted certificate of
pastry products issued by TESDA competency issued by
TESDA
4.1.Prepar iced Certificate of Competency Submitted certificate of
petits fours issued by TESDA competency issued by
TESDA
4.2. Prepare Certificate of Competency Submitted certificate of
fresh petits fours issued by TESDA competency issued by
TESDA
4.3. Prepare Certificate of Competency Submitted certificate of
marzipan petits issued by TESDA competency issued by
fours TESDA
4.4. Prepare Certificate of Competency Submitted certificate of
caramelized petits issued by TESDA competency issued by
fours TESDA
4.4. Display Certificate of Competency Submitted certificate of
petits fours issued by TESDA competency issued by
TESDA
4.5. Display petits Certificate of Competency Submitted certificate of
fours issued by TESDA competency issued by
TESDA
4.6. Store petits Certificate of Competency Submitted certificate of
fours issued by TESDA competency issued by
TESDA
5.1 Present and Certificate of Competency Submitted certificate of
serve plated issued by TESDA competency issued by
desserts TESDA
5.2. Plan, prepare Certificate of Competency Submitted certificate of
and present issued by TESDA competency issued by
dessert buffet TESDA
selection or plating
5.3. Store and Certificate of Competency Submitted certificate of
package desserts . issued by TESDA competency issued by
TESDA
 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.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Prepare and Produce Bakery Products
LO1. Prepare bakery Prepare bakery
products products
LO2.Decorate and .Decorate and
present bakery present bakery
products. products.
LO3.Store bakery Store bakery
products products

2. Prepare and Produce Pastry Products.

LO1. Prepare pastry Prepare pastry
products products
LO2. Decorate and Decorate and present
present products products
LO3.Store Pastry Store Pastry Products
Products

3. Present and present Gateaux, Tortes and Cakes

LO1. Prepare sponge Prepare sponge and
and cakes cakes

LO2. Prepare and use Prepare and use

fillings fillings
LO3. Decorate cakes Decorate cakes
LO4. Present cakes Present cakes
LO5. Stores cakes Stores cakes
 4. PREPARE AND DISPLAY PETIT FOURS
LO1.Prepare iced Prepare iced petits
petits fours fours
LO2. Prepare fresh Prepare fresh petits
petits fours fours
LO3. Prepare Prepare marzipan .
marzipan petits petits fours
fours
LO4.Prepare Prepare caramelized
caramelized petits petits fours
fours
LO5.Display petits Display petits fours
fours
LO6.Store petits Store petits fours
fours

5. Present Desserts.
LO1. Present and Present and serve
serve plated plated
LO2. Plan, prepare Plan, prepare and
and present present dessert buffet
dessert buffet selection or plating
selection or
plating
LO3. Store and LO3. Store and
package desserts 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.

Form No. 1.4: Training Needs

 Module
Gaps Title/Module of Duration (hours)
Instruction
L.O.1 Prepare pastry Present and present
product Gateaux, Tortes 40 hours
and Cakes
L.O.2 Present and Present and present
display pastry product Gateaux, Tortes 40 hours
and Cakes
L.O.3 Store pastry Present and present
product Gateaux, Tortes 40 hours
and Cakes