FORM 1.

SELF ASSESSMENT CHECKLIST

INSTRUCTIONS: The 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.

BASIC COMPETENCIES
CAN I…..? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1.1 Obtain and convey workplace information √
1.1.2 Speak English at a basic operational leve √
1.1.3 Participate in workplace meetings and discussions √
1.1.4 Complete relevant work related documents √
2. WORK IN TEAM ENVIRONMENT
2.1.1 Describe team role and scope √
2.1.2 Identify own role and responsibility within team √
2.1.3 Work as a team member √
2.1.4 Work effectively with colleagues √
2.1.5 Work in socially diverse environment √
3. PRACTICE CAREER PROFESSIONALISM
3.1.1 Integrate personal objectives with organizational goals √
3.1.2 Set and meet work priorities √
3.1.3 Maintain professional growth and development √
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1.1 Identify hazards and risks √
4.1.2 Evaluate hazards and risks √
4.1.3 Control hazards and risks √
4.1.4 Maintain OHS awareness √
4.1.5 Perform basic first-aid procedures √
COMMON COMPETENCIES
CAN I…..? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1.1 Seek information on the industry √
1.1.2 Update industry knowledge √
1.1.3 Develop and update local knowledge √
1.1.4 Promote products and services to customers √
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1.1 Follow hygiene procedures √
2.1.2 Identify and prevent hygiene risks √
3. PERFORM COMPUTER OPERATIONS
3.1.1 Plan and prepare for task to be undertaken √
3.1.2 Input data into computer √
3.1.3 Access information using computer √
3.1.4 Produce/output data using computer system √
3.1.5 Maintain computer equipment and systems √
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1.1 Follow workplace procedures for health, safety and security √
 practices
4.1.2 Perform child protection duties relevant to the tourism industry √
4.1.3 Observe and monitor people √
4.1.4 Deal with emergency situations √
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1.1 Greet customer √
5.1.2 Identify needs of customers √
5.1.3 Deliver service to customer √
5.1.4 Handle queries through use of common business tools and √
technology
5.1.5 Handle complaints/conflict situations, evaluation and √
recommendations
CORE COMPETENCIES
CAN I…..? YES NO
1. CLEAN AND MAINTAIN KITCHEN PREMISES √
1.1.1 Clean, sanitize and store equipment √
1.1.2 Clean and sanitize premises √
1.1.1 Dispose of waste √
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1.1 Prepare stocks, glazes and essences required for menu items √
2.1.2 Prepare soups required for menu items √
2.1.3 Prepare sauces required for menu items √
2.1.4 Store and reconstitute stocks, sauces and soups √
3. PREPARE APPETIZERS
3.1.1 Perform Mise’ en plac √
3.1.2 Prepare a range of appetizers √
3.1.3 Present a range of appetizers √
3.1.4 Store appetizers √
4. PREPARE SALADS AND DRESSINGS
4.1.1 Perform Mise en place √
4.1.2 Prepare a variety salads and dressings √
4.1.3 Present a variety of salads and dressings √
4.1.4 Store salads and dressings √
5. PREPARE SANDWICHES
5.1.1 Perform mise-en – place √
5.1.2 Prepare a variety of sandwiches √
5.1.3 Present a variety of sandwiches √
5.1.4 Store sandwiches √
6. PREPARE MEAT DISHES
6.1.1 Perform Mise en place √
6.1.2 Cook meat cuts for service √
6.1.3 Present meat cuts for service √
6.1.4 Store meat √
7. PREPARE VEGETABLES DISHES
7.1.1 Perform Mise en place √
7.1.2 Prepare vegetable dishes √
7.1.3 Present vegetable dishes √
7.1.4 Store vegetables dishes √
 8. PREPARE EGG DISHES
8.1.1 Perform Mise en place √
8.1.2 Prepare and cook egg dishes √
8.1.3 Present egg dishes √
8.1.4 Store egg dishes √
9. PREPARE STARCH DISHES
9.1.1 Perform Mise en place √
9.1.2 Prepare starch dishes √
9.1.3 Store Starch dishes √
10. PREPARE POULTRY AND GAME DISHES
10.1.1 Perform mise en place √
10,1,2 Cook poultry and game dishes √
10.1.3 Plate/present poultry and game dishes √
10.1.4 Store poultry and game √
11. : PREPARE SEAFOOD DISHES
11.1.1 Perform mise en place √
11.1.2 Handle fish and seafood √
11.1.3 Cook fish and shellfish √
11.1.4 Plate/Present fish and seafood √
11.1.5 Store fish and seafood √
12. PREPARE DESSERTS
12.1.1 Perform mise en place √
12.1.2 Prepare desserts and sweet sauces √
12.1.3 Plate/Present desserts √
12.1.4 Store desserts √
13. PACKAGE PREPARED FOOD
13.1.1 Select packaging materials √
13.1.2 Package food √

Evidences/Proof of Current Competencies

Form 1.2 Evidences of Current Competencies acquired related to Job/Occupation

Current competencies Proof/evidence Means of validating

BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION
Obtain and convey workplace information Submitted Transcript Authenticated
of Records
Speak English at a basic operational leve Submitted Transcript Authenticated
of Records
Participate in workplace meetings and discussions Submitted Transcript Authenticated
of Records
Complete relevant work related documents Submitted Transcript Authenticated
of Records
WORK IN TEAM ENVIRONMENT
Describe team role and scope Submitted Transcript Authenticated
of Records
Identify own role and responsibility within team Submitted Transcript Authenticated
of Records
Work as a team member Submitted Transcript Authenticated
of Records
Work effectively with colleagues Submitted Transcript Authenticated
of Records
Work in socially diverse environment Submitted Transcript Authenticated
of Records
PRACTICE CAREER PROFESSIONALISM
Integrate personal objectives with organizational Submitted Transcript Authenticated
goals of Records
Set and meet work priorities Submitted Transcript Authenticated
of Records
Maintain professional growth and development Submitted Transcript Authenticated
of Records
PRACTICE OCCUPATIONAL HEALTH AND
SAFETY PROCEDURES
Identify hazards and risks Submitted Transcript Authenticated
of Records
Evaluate hazards and risks Submitted Transcript Authenticated
of Records
Control hazards and risks Submitted Transcript Authenticated
of Records
Maintain OHS awareness Submitted Transcript Authenticated
of Records
Perform basic first-aid procedures Submitted Transcript Authenticated
of Records
COMMON COMPETENCIES
CAN I…..?
DEVELOP AND UPDATE INDUSTRY
KNOWLEDGE
Seek information on the industry Certificate of Certified True Copy
Employment
Update industry knowledge Certificate of Certified True Copy
Employment
Develop and update local knowledge Certificate of Certified True Copy
Employment
Promote products and services to customers Certificate of Certified True Copy
Employment
OBSERVE WORKPLACE HYGIENE
PROCEDURES
Follow hygiene procedures Submitted Transcript Authenticated
of Records
Identify and prevent hygiene risks Submitted Transcript Authenticated
of Records
PERFORM COMPUTER OPERATIONS
Plan and prepare for task to be undertaken Submitted Transcript Authenticated
 of Records
Input data into computer Submitted Transcript Authenticated
of Records
Access information using computer Submitted Transcript Authenticated
of Records
Produce/output data using computer system Submitted Transcript Authenticated
of Records
Maintain computer equipment and systems Submitted Transcript Authenticated
of Records
PERFORM WORKPLACE AND SAFETY
PRACTICES
Follow workplace procedures for health, safety and Certificate of Training Authenticated
security practices
Perform child protection duties relevant to the Certificate of Training Authenticated
tourism industry
Observe and monitor people Certificate of Training Authenticated
Deal with emergency situations Certificate of Training Authenticated
PROVIDE EFFECTIVE CUSTOMER SERVICE
Greet customer Certificate of Training Authenticated
Identify needs of customers Certificate of Training Authenticated
Deliver service to customer Certificate of Training Authenticated
Handle queries through use ofcommon business Certificate of Training Authenticated
tools and technolgoy
Handle complaints/conflict situations, evaluation Certificate of Training Authenticated
and recommendations
CORE COMPETENCIES
CAN I…..?
CLEAN AND MAINTAIN KITCHEN PREMISES
Clean, sanitize and store equipment National Certificate of Original Copy
Cookery NC II
Clean and sanitize premises National Certificate of Original Copy
Cookery NC II
Dispose of waste National Certificate of Original Copy
Cookery NC II
PREPARE STOCKS, SAUCES AND SOUPS
Prepare stocks, glazes and essences required for National Certificate of Original Copy
menu items Cookery NC II
Prepare soups required for menu items National Certificate of Original Copy
Cookery NC II
Prepare sauces required for menu items National Certificate of Original Copy
Cookery NC II
Store and reconstitute stocks, sauces and soups National Certificate of Original Copy
Cookery NC II
PREPARE APPETIZERS
Perform Mise’ en plac National Certificate of Original Copy
Cookery NC II
Prepare a range of appetizers National Certificate of Original Copy
Cookery NC II
Present a range of appetizers National Certificate of Original Copy
Cookery NC II
Store appetizers National Certificate of Original Copy
 Cookery NC II
PREPARE SALADS AND DRESSINGS
Perform Mise en place National Certificate of Original Copy
Cookery NC II
Prepare a variety salads and dressings National Certificate of Original Copy
Cookery NC II
Present a variety of salads and dressings National Certificate of Original Copy
Cookery NC II
Store salads and dressings National Certificate of Original Copy
Cookery NC II
PREPARE SANDWICHES
Perform mise-en - place National Certificate of Original Copy
Cookery NC II
Prepare a variety of sandwiches National Certificate of Original Copy
Cookery NC II
Present a variety of sandwiches National Certificate of Original Copy
Cookery NC II
Store sandwiches National Certificate of Original Copy
Cookery NC II
PREPARE MEAT DISHES
Perform Mise en place National Certificate of Original Copy
Cookery NC II
Cook meat cuts for service National Certificate of Original Copy
Cookery NC II
Present meat cuts for service National Certificate of Original Copy
Cookery NC II
Store meat National Certificate of Original Copy
Cookery NC II
PREPARE VEGETABLES DISHES
Perform Mise en place National Certificate Original Copy
of Cookery NC II
Prepare vegetable dishes National Certificate Original Copy
of Cookery NC II
Present vegetable dishes National Certificate Original Copy
of Cookery NC II
Store vegetables dishes National Certificate Original Copy
of Cookery NC II
PREPARE EGG DISHES
Perform Mise en place National Certificate of Original Copy
Cookery NC II
Prepare and cook egg dishes National Certificate of Original Copy
Cookery NC II
Present egg dishes National Certificate of Original Copy
Cookery NC II
Store egg dishes National Certificate of Original Copy
Cookery NC II
PREPARE STARCH DISHES
Perform Mise en place National Certificate of Original Copy
Cookery NC II
Prepare starch dishes National Certificate of Original Copy
 Cookery NC II
Store Starch dishes National Certificate of Original Copy
Cookery NC II
PREPARE POULTRY AND GAME DISHES
Perform mise en place National Certificate of Original Copy
Cookery NC II
Cook poultry and game dishes National Certificate of Original Copy
Cookery NC II
Plate/present poultry and game dishes National Certificate of Original Copy
Cookery NC II
Store poultry and game National Certificate of Original Copy
Cookery NC II
PREPARE SEAFOOD DISHES
Perform mise en place National Certificate of Original Copy
Cookery NC II
Handle fish and seafood National Certificate of Original Copy
Cookery NC II
Cook fish and shellfish National Certificate of Original Copy
Cookery NC II
Plate/Present fish and seafood National Certificate of Original Copy
Cookery NC II
Store fish and seafood National Certificate of Original Copy
Cookery NC II
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 Summaries of Current Competencies versus Required Competencies

Required Unites of
Competency/Learning Outcomes Current Competencies Training Gaps/Requirements
based on CBC
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
Obtain and convey workplace Obtain and convey
information workplace information
Speak English at a basic Speak English at a
operational leve basic operational leve
Participate in workplace meetings Participate in
and discussions workplace meetings
and discussions
Complete relevant work related Complete relevant
documents work related
documents
2. WORK IN TEAM ENVIRONMENT
Describe team role and scope Describe team role
and scope
Identify own role and responsibility Identify own role and
within team responsibility within
team
Work as a team member Work as a team
 member
Work effectively with colleagues Work effectively with
colleagues
Work in socially diverse Work in socially
environment diverse environment
PRACTICE CAREER PROFESSIONALISM
Integrate personal objectives with Integrate personal
organizational goals objectives with
organizational goals
Set and meet work priorities Set and meet work
priorities
Maintain professional growth and Maintain professional
development growth and
development
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
Identify hazards and risks Identify hazards and
risks
Evaluate hazards and risks Evaluate hazards and
risks
Control hazards and risks Control hazards and
risks
Maintain OHS awareness Maintain OHS
awareness
Perform basic first-aid procedures Perform basic first-aid
procedures
COMMON COMPETENCIES
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Seek information on the industry Seek information on
the industry
Update industry knowledge Update industry
knowledge
Develop and update local Develop and update
knowledge local knowledge
Promote products and services to Promote products and
customers services to customers
OBSERVE WORKPLACE HYGIENE PROCEDURES
Follow hygiene procedures Follow hygiene
procedures
Identify and prevent hygiene risks Identify and prevent
hygiene risks
PERFORM COMPUTER OPERATIONS
Plan and prepare for task to be Plan and prepare for
undertaken task to be undertaken
Input data into computer Input data into
computer
Access information using computer Access information
 using computer
Produce/output data using Produce/output data
computer system using computer system
Maintain computer equipment and Maintain computer
systems equipment and
systems
PERFORM WORKPLACE AND SAFETY PRACTICES
Follow workplace procedures for Follow workplace
health, safety and security procedures for health,
practices safety and security
practices
Perform child protection duties Perform child
relevant to the tourism industry protection duties
relevant to the tourism
industry
Observe and monitor people Observe and monitor
people
Deal with emergency situations Deal with emergency
situations
PROVIDE EFFECTIVE CUSTOMER SERVICE
Greet customer Greet customer
Identify needs of customers Identify needs of
customers
Deliver service to customer Deliver service to
customer
Handle queries through use of Handle queries
common business tools and through use of
technology common business
tools and technology
Handle complaints/conflict Handle
situations, evaluation and complaints/conflict
recommendations situations, evaluation
and recommendations
CORE COMPETENCIES
CLEAN AND MAINTAIN KITCHEN PREMISES√
Clean, sanitize and store Clean, sanitize and
equipment store equipment
Clean and sanitize premises Clean and sanitize
premises
Dispose of waste Dispose of waste
PREPARE STOCKS, SAUCES AND SOUPS
Prepare stocks, glazes and Prepare stocks, glazes
essences required for menu items and essences required
for menu items
Prepare soups required for menu Prepare soups
items required for menu

Prepare sauces required for menu
items
Store and reconstitute stocks,
sauces and soups
PREPARE APPETIZERS
Perform Mise’ en plac
Prepare a range of appetizers
Present a range of appetizers
Store appetizers
PREPARE SALADS AND DRESSINGS
Perform Mise en place
Prepare a variety salads and
dressings
Present a variety of salads and Present a variety of
dressings
Store salads and dressings
PREPARE SANDWICHES
Perform mise-en - place
Prepare a variety of sandwiches Prepare a variety of
Present a variety of sandwiches Present a variety of
Store sandwiches
PREPARE MEAT DISHES
Perform Mise en place
Cook meat cuts for service
Present meat cuts for service
Store meat
PREPARE VEGETABLES DISHES
Perform Mise en place
Prepare vegetable dishes
Present vegetable dishes
Store vegetables dishes
PREPARE EGG DISHES
Perform Mise en place
Prepare and cook egg dishes
items
Prepare sauces
required for menu
items
Store and reconstitute
stocks, sauces and
soups
Perform Mise’ en plac
Prepare a range of
appetizers
Present a range of
appetizers
Store appetizers
Perform Mise en place
Prepare a variety
salads and dressings
salads and dressings
Perform Mise en place
Perform mise-en -
place
sandwiches
sandwiches
Store sandwiches
Perform Mise en place
Cook meat cuts for
service
Present meat cuts for
service
Store meat
Perform Mise en place
Prepare vegetable
dishes
Present vegetable
dishes
Store vegetables
dishes
Perform Mise en place
Prepare and cook egg

Present egg dishes
Store egg dishes
PREPARE STARCH DISHES
Perform Mise en place
Prepare starch dishes
Store Starch dishes
PREPARE POULTRY AND GAME DISHES
Perform mise en place
Cook poultry and game dishes
Plate/present poultry and game Plate/present poultry
dishes
Store poultry and game
PREPARE SEAFOOD DISHES
Perform mise en place
Handle fish and seafood
Cook fish and shellfish
Plate/Present fish and seafood Plate/Present fish and
Store fish and seafood
PREPARE DESSERTS
Perform mise en place
Prepare desserts and sweet
sauces
Plate/Present desserts
Store desserts
PACKAGE PREPARED FOOD
Select packaging materials
Package food
dishes
Present egg dishes
Store egg dishes
Perform Mise en place
Prepare starch dishes
Store Starch dishes
Perform mise en place
Cook poultry and
game dishes
and game dishes
Store poultry andgame
Perform mise en place
Handle fish and
seafood
Cook fish and shellfish
seafood
Store fish and seafood
Perform mise en place
Prepare desserts and sweet
sauces
Plate/Present desserts
Store desserts
Select packaging materials
Package food
 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

Gaps Module Title/Module of Duration (hours)

instruction
Perform mise en place
Prepare desserts and sweet
sauces Preparing Desserts 18 Hours
Plate/Present desserts
Store desserts