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  • Form 1.1 Self-Assessment Check INSTRUCTIONS: This Self-Check Instrument Will Give The Trainer Necessary

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    Cristina Yuson
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    This document is a self-assessment checklist for a bakery training program. It lists 5 core competencies that the trainees can assess themselves on whether they have the skills to prepare, produce and present various bakery items. These include preparing bakery products, pastry products, gateaux, tortes and cakes, petits fours, and presenting desserts. Learners indicate with a check mark whether they have the skills for each learning outcome under each competency. This self-assessment will help the trainer identify which areas to focus on in upcoming training sessions.

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    2. self-assessment check-YUSON

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    This document is a self-assessment checklist for a bakery training program. It lists 5 core competencies that the trainees can assess themselves on whether they have the skills to prepare, produce and present various bakery items. These include preparing bakery products, pastry products, gateaux, tortes and cakes, petits fours, and presenting desserts. Learners indicate with a check mark whether they have the skills for each learning outcome under each competency. This self-assessment will help the trainer identify which areas to focus on in upcoming training sessions.

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    © All Rights Reserved
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    9 views2 pages

    Form 1.1 Self-Assessment Check INSTRUCTIONS: This Self-Check Instrument Will Give The Trainer Necessary

    Uploaded by

    Cristina Yuson
    This document is a self-assessment checklist for a bakery training program. It lists 5 core competencies that the trainees can assess themselves on whether they have the skills to prepare, produce and present various bakery items. These include preparing bakery products, pastry products, gateaux, tortes and cakes, petits fours, and presenting desserts. Learners indicate with a check mark whether they have the skills for each learning outcome under each competency. This self-assessment will help the trainer identify which areas to focus on in upcoming training sessions.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    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. PREPARE AND PRODUCE BAKERY PRODUCTS
    LO1 Prepare bakery products /
    LO2 Decorate and present bakery products /
    LO3 Store bakery products /
    2. PREPARE AND PRODUCE PASTRY PRODUCTS
    LO1 Prepare pastry products /
    LO2 Decorate and present pastry products /
    LO3 Store pastry products /
    3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
    LO1 Prepare sponge and cakes /
    LO2 Prepare and use fillings /
    LO3 Decorate cakes /
    LO4 Present cakes /
    LO5 Store cakes /
    4. PREPARE AND DISPLAY PETITS FOURS
    LO1 Prepare iced petits fours /
    LO2 Prepare fresh petits fours /
    LO3 Prepare marzipan petits fours /
    LO4 Prepare caramelized petits fours /
    LO5 Prepare caramelized petits fours /
    LO6 Store petits fours /
    5. PRESENT DESSERTS
    LO1 Present and serve plated desserts /
    LO2 Plan, prepare and present dessert buffet selection or /
    plating
    LO3 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.

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