Form 4.
3 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED COMPETENCIES
Required Units of
Competency/Learning
Outcomes based on CBC
BASIC COMPETENCIES
1.PARTICIPATE IN
WORKPLACE
COMMUNICATION
1.1. Obtain and convey
workplace information
1.2. Speak English at a
basic operational level
1.3. Participate in
workplace meetings and
discussions
1.4. Complete relevant
work related documents
2. WORK IN TEAM
ENVIRONMENT
2.1. Describe team role and
scope
2.2. Identify own role and
responsibility within team
2.3. Work as a team
member
2.4. Work effectively with
colleagues
2.5. Work in socially
diverse environment
3. PRACTICE CAREER
PROFESSIONALISM
3.1. Integrate personal
objectives with
Current Training
Competencies Gaps/Requirements
1.PARTICIPATE IN
WORKPLACE
COMMUNICATION
1.1. Obtain and
convey workplace
information
1.2. Speak English
at a basic
operational level
1.3. Participate in
workplace meetings
and discussions
1.4. Complete
relevant work
related documents
2. WORK IN TEAM
ENVIRONMENT
2.1. Describe team
role and scope
2.2. Identify own
role and
responsibility within
team
2.3. Work as a team
member
2.4. Work effectively
with colleagues
2.5. Work in socially
diverse environment
3. PRACTICE
CAREER
PROFESSIONALISM
3.1. Integrate
personal objectives
organizational goals with organizational
goals
3.2. Set and meet work 3.2. Set and meet
priorities work priorities
3.3. Maintain professional 3.3. Maintain
growth and development professional growth
and development
4. PRACTICE 4. PRACTICE
OCCUPATIONAL HEALTH OCCUPATIONAL
AND SAFETY HEALTH AND
PROCEDURES SAFETY
PROCEDURES
4.1. Identify hazards and 4.1. Identify
risks hazards and
risks
4.2. Evaluate hazards and 4.2. Evaluate
risks hazards and risks
4.3. Control hazards and 4.3. Control
risks hazards and risks
4.4. Maintain OHS 4.4. Maintain OHS
awareness awareness
4.5. Perform basic first-aid 4.5. Perform basic
procedures first-aid
procedures

COMMON COMPETENCIES

1. DEVELOP AND UPDATE 1. DEVELOP AND

INDUSTRY KNOWLEDGE UPDATE INDUSTRY
KNOWLEDGE
1.1. Seek information on 1.1. Seek
the industry information on
the industry
1.2. Update industry 1.2. Update
knowledge industry
knowledge
1.3. Develop and update 1.3. Develop and
local knowledge update local
knowledge
1.4. Promote products and 1.4. Promote
services to customers products and
services to
customers
2. OBSERVE WORKPLACE 2. OBSERVE
HYGIENE PROCEDURES WORKPLACE
HYGIENE
PROCEDURES
2.1. Follow hygiene 2.1. Follow hygiene
procedures procedures
2.2. Identify and prevent 2.2. Identify and
hygiene risks prevent hygiene
risks
3. PERFORM COMPUTER 3. PERFORM
OPERATIONS COMPUTER
OPERATIONS
3.1.Plan and prepare for 3.1.Plan and
task to be undertaken prepare for task to
be undertaken
3.2.Input data into 3.2.Input data into
computer computer
3.3.Access information 3.3.Access
using computer information using
computer
3.4.Produce/output data 3.4.Produce/output
using computer system data using computer
system
3.5.Maintain computer 3.5.Maintain
equipment and systems computer equipment
and systems
4. PERFORM 4. PERFORM
WORKPLACE AND WORKPLACE AND
SAFETY PRACTICES SAFETY
PRACTICES
4.1. Follow workplace 4.1. Follow
procedures for health, workplace
safety and security procedures for
practices health, safety and
security practices
4.2. Perform child 4.2. Perform child
protection duties protection duties
relevant to the tourism relevant to the
industry tourism industry
4.3. Observe and monitor 4.3. Observe and
people monitor people
4.4. Deal with emergency 4.4. Deal with
situations emergency
situations
4.5. Maintain safe personal 4.5. Maintain safe
presentation standards personal
presentation
standards
4.6. Maintain a safe and 4.6. Maintain a safe
secure workplace and secure
workplace
5. PROVIDE EFFECTIVE 5. PROVIDE
CUSTOMER EFFECTIVE
SERVICE CUSTOMER
SERVICE
5.1. Greet customer 5.1. Greet customer
5.2. Identify needs of 5.2. Identify needs
customers of customers
5.3. Deliver service to 5.3. Deliver service
customer to customer
5.4. Handle queries 5.4. Handle queries
through use of common through use of
business tools and common
technology business tools
and technology
5.5. Handle 5.5. Handle
complaints/conflict complaints/confli
situations, evaluation ct situations,
and recommendations evaluation and
recommendations

CORE COMPETENCIES

1. CLEAN AND MAINTAIN 1. CLEAN AND

KITCHEN PREMISES MAINTAIN
KITCHEN
PREMISES
1.1. Clean, sanitize and 1.1. Clean, sanitize
store equipment and store equipment
1.2. Clean and sanitize 1.2. Clean and
premises sanitize premises
1.3. Dispose of waste 1.3. Dispose of
waste
2. PREPARE STOCKS, 2. PREPARE
SAUCES AND SOUPS STOCKS, SAUCES
AND SOUPS
2.1. Prepare stocks, glazes 2.1. Prepare stocks,
and essences required glazes and
 for menu items essences required
for menu items
2.2. Prepare soups 2.2. Prepare soups
required for required for
menu items menu items
2.3. Prepare sauces 2.3. Prepare sauces
required for required for
menu items menu items
2.4. Store and reconstitute 2.4. Store and
stocks, sauces and reconstitute
soups stocks, sauces
and soups
3. PREPARE APPETIZERS 3. PREPARE
APPETIZERS
3.1. Perform Mise’ en place 3.1. Perform Mise’
en place
3.2. Prepare a range of 3.2. Prepare a range
appetizers of appetizers
3.3. Present a range of 3.3. Present a range
appetizers of appetizers
3.4. Store appetizers 3.4. Store appetizers
4. PREPARE SALADS AND 4. PREPARE
DRESSINGS SALADS AND
DRESSINGS
4.1. Perform Mise en place 4.1. Perform Mise en
place
4.2. Prepare a variety 4.2. Prepare a
salads and dressings variety salads and
dressings
4.3. Present a variety of 4.3. Present a
salads and dressings variety of salads and
dressings
4.4. Store salads and 4.4. Store salads
dressings and dressings
5. PREPARE 5. PREPARE
SANDWICHES SANDWICHES
5.1.Perform mise-en -place 5.1.Perform mise-en
-place
5.2. Prepare a variety of 5.2. Prepare a variety
sandwiches of sandwiches
5.3. Present a variety of 5.3. Present a variety
sandwiches of sandwiches
5.4. Store sandwiches 5.4. Store
sandwiches
6. PREPARE MEAT 6. PREPARE MEAT
DISHES DISHES
6.1. Perform Mise en place 6.1. Perform Mise en
place
6.2. Cook meat cuts for 6.2. Cook meat cuts
service for service
6.3. Present meat cuts for 6.3. Present meat
service cuts for service
6.4. Store meat 6.4. Store meat
7. PREPARE 7. PREPARE
VEGETABLES DISHES VEGETABLES
DISHES
7.1. Perform Mise en place 7.1. Perform Mise en
place
7.2. Prepare vegetable 7.2. Prepare
dishes vegetable dishes
7.3. Present vegetable 7.3. Present
dishes vegetable dishes
7.4. Store vegetables dishes 7.4. Store vegetables
dishes
8. PREPARE EGG DISHES 8. PREPARE EGG
DISHES
8.1. Perform Mise en place 8.1. Perform Mise en
place
8.2. Prepare and cook egg 8.2. Prepare and
dishes cook egg dishes
8.3. Present egg dishes 8.3. Present egg
dishes
8.4. Store egg dishes 8.4. Store egg dishes
9. PREPARE STARCH 9. PREPARE
DISHES STARCH DISHES
9.1. Perform mise en place 9.1. Perform mise en
place
9.2. Cook poultry and 9.2. Cook poultry
game dishes and game dishes
9.3. Plate/present poultry 9.3. Plate/present
and game dishes poultry and game
dishes
9.4. Store poultry and game 9.4. Store poultry
and game
10. PREPARE POULTRY 10. PREPARE
AND GAME DISHES POULTRY AND
GAME DISHES
10.1. Perform mise en place 10.1. Perform mise
en place
10.2. Cook poultry and 10.2. Cook poultry
game dishes and game dishes
10.3. Plate/present poultry 10.3. Plate/present
and game dishes poultry and game
dishes
10.4. Store poultry and 10.4. Store poultry
game and game
11. PREPARE SEAFOOD 11. PREPARE
DISHES SEAFOOD DISHES
11.1. Perform mise en place 11.1. Perform mise
en place
11.2. Handle fish and 11.2. Handle fish
seafood and seafood
12. PREPARE DESSERTS 12. PREPARE
DESSERTS
12.1. Perform mise en place 12.1. Perform mise
en place
12.2. Prepare desserts and 12.2. Prepare
sweet sauces desserts and sweet
sauces
12.3. Plate/Present 12.3. Plate/Present
desserts desserts
12.4. Store desserts 12.4. Store desserts
13. PACKAGE PREPARED 13. PACKAGE
FOOD PREPARED FOOD
13.1. Select packaging 13.1. Select
materials packaging materials
13.2. Package food 13.2. Package food