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
CAN I…? YES NO
1. RAISE ORGANIC CHICKEN
Select healthy stocks and suitable housing /
Set-up cage equipment /
Feed chicken /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products /
Decorate and present pastry products /
Store pastry products /
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and cakes /
Prepare and use fillings /
Decorate cakes /
Present cakes /
Store cakes /
4. PREPARE AND DISPLAY PETITS FOURS
Prepare iced petits fours /
Prepare fresh petits fours /
Prepare marzipan petits fours /
Prepare caramelized petits fours /
Display petits fours /
Store petits fours 6 /
5. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
Prepare sponge and cakes /
Prepare and use fillings /
Decorate cakes /
Present cakes /
Store cakes /
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
Prepare bakery Certificate of Employment Authenticated Certificates
products
Decorate and Certificate of Employment Authenticated Certificates
present bakery
products
Store bakery Certificate of Employment Authenticated Certificates
products
 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/Requirement
Outcomes based on CBC s
1. PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery Prepare bakery
products products
Decorate and Decorate and
present bakery present bakery
products products
Store bakery Decorate and
products present bakery
products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry Prepare pastry
products products
Decorate and Decorate and present
present pastry pastry products
products
Store pastry Store pastry
products products
3.PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and Prepare sponge and
cakes cakes
Prepare and use Prepare and use
fillings fillings
Decorate cakes Decorate cakes
Present cakes Present cakes
Store cakes Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
 Prepare iced petits Prepare iced
fours petits fours
Prepare fresh petits Prepare fresh
fours petits fours
Prepare marzipan Prepare
petits fours marzipan
petits fours
Prepare caramelized Prepare
petits fours caramelized
petits fours
Display petits fours Display petits
fours
Store petits fours 6 Store petits
fours 6
5. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and Prepare sponge
cakes and cakes
Prepare and use Prepare and
fillings use fillings
Decorate cakes Decorate cakes
Present cakes Present cakes
Store cakes Store cakes
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 (Sample)

Training Needs Module Title/Module of

(Learning Outcomes) Instruction
Prepare bakery products 1. PREPARING AND
Decorate and present bakery PRODUCING BAKERY
products PRODUCTS
Store bakery products
Prepare sponge and cakes 2. PREPARING AND
Prepare and use fillings PRESENTING
GATEAUX, TORTES
Decorate cakes AND CAKES
Present cakes
Store cakes
Prepare iced petits fours 3. PREPARING AND
Prepare fresh petits fours DISPLAYING PETITS
FOURS
Prepare marzipan petits fours
Prepare caramelized petits fours
Display petits fours
Store petits fours 6
Prepare sponge and cakes 4. PREPARING AND
Prepare and use fillings PRESENTING
GATEAUX, TORTES
Decorate cakes AND CAKES
Present cakes
Store cakes