Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required

Competencies
BASIC COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. PARTICIPATE IN WORKPLACE COMMUNICATION
L.O.1. Obtain and convey Obtain and convey
workplace workplace
information information
Participate in
L.O.2. Participate in
workplace meetings and workplace meetings
discussions and discussions
Complete relevant
L.O.3. Complete relevant
work related documents work related
documents
2. WORK IN TEAM ENVIRONMENT
L.O.1. Describe team role Describe team role
and scope and scope
Identify own role and Identify own role
L.O.2.
responsibility within team and responsibility
within team
Work as a team
L.O.3. Work as a team
member member
3. PRACTICE CAREER PROFESSIONALISM
L.O.1. Integrate personal Integrate personal
objectives with objectives with
organizational organizational goals
goals
L.O.2. Set and meet work Set and meet work
priorities priorities
L.O.3.Maintain Maintain
professional growth and professional growth
development and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
L.O.1. Identify hazards and Identify hazards and
risks risks
 Evaluate hazards
L.O.2. Evaluate hazards
and risks and risks
L.O.3. Control hazards and Control hazards and
risks risks
Maintain OHS
L.O.4. Maintain OHS
awareness awareness
 Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required

Competencies
COMMON COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. PERFORM WORKPLACE AND SAFETY PRACTICES
L.O.1. Follow workplace Follow workplace
procedures for procedures for
health, safety health, safety and
and security security practices
practices
L.O.2.Deal with emergency Deal with emergency
situations situations
Maintain safe
L.O.3. Maintain safe
personal presentation personal
standards presentation
standards
Health, safety and
L.O.4. Health, safety and
security procedures security procedures
L.O.5. Breaches of procedure Breaches of
procedure
L.O.6. Emergency Emergency
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
L.O.1. Greet customer Greet customer
Identify customer
L.O.2. Identify customer
needs needs
Deliver service to
L.O.3. Deliver service to
customer customer
L.O.4.Handle queries Handle queries
through telephone, fax through telephone,
machine, internet and fax machine,
email internet and email
 Handle complaints,
L.O.5. Handle complaints,
evaluation and evaluation and
recommendations recommendations
3. OBSERVE WORKPLACE HYGIENE PROCEDURES
L.O.1. Follow hygiene Follow hygiene
procedures procedures
Identify and prevent
L.O.2. Identify and prevent
hygiene risks hygiene risks
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
L.O.1. Seek information on Seek information on
the industry the industry
Update industry
L.O.2. Update industry
knowledge knowledge
5. PERFORM COMPUTER OPERATIONS
L.O.1. Plan and prepare for Plan and prepare for
task to be task to be
undertaken undertaken
Input data into
L.O.2. Input data into
computer computer
Access information
L.O.3. Access information
using computer using computer
Produce/output data Produce/output
L.O.4.
using computer system data using computer
system
Maintain computer
L.O.5. Maintain computer
equipment and systems equipment and
systems
 Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required

Competencies
CORE COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. PREPARE AND PRODUCE BAKERY PRODUCTS
L.O.1. Prepare bakery Prepare bakery
products products
Decorate and
L.O.2. Decorate and
present bakery products present bakery
products
Store bakery
L.O.3. Store bakery
products products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
L.O.1. Prepare pastry Prepare pastry
products products
Decorate and
L.O.2. Decorate and
present pastry products present pastry
products
Store pastry
L.O.3. Store pastry
products products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
L.O.1. Prepare sponge and Prepare sponge and
cakes cakes
L.O.2. Prepare and use Prepare and use
fillings fillings
L.O.3. Decorate cakes Decorate cakes
L.O.4. Present cakes Present cakes
L.O.5. Store cakes Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
L.O.1. Prepare iced petits Prepare iced petits
fours fours
L.O.2. Prepare fresh petits Prepare fresh petits
fours fours
L.O.3.Prepare marzipan Prepare marzipan
petits fours petits fours
L.O.4.Prepare caramelized Prepare caramelized
petits fours petits fours
L.O.5. Display petits fours Display petits fours
L.O.6. Store petits fours Store petits fours
5. PRESENT DESSERTS
L.O.1. Present and serve Present and serve
plated desserts plated desserts
L.O.2.Plan, prepare and Plan, prepare and
present dessert buffet present dessert
selection or plating buffet selection or
plating
Store and package
L.O.3. Store and package
desserts desserts