Clean Kitchen Equipment Self-Assessment

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
Clean and maintain kitchen premises
1. Clean, sanitize and store equipment
1.1 Select and use chemicals and clean portable water /

for cleaning and or/sanitizing kitchen equipment
utensils, and working surfaces
1.2 Clean and/or sanitized safely using clean/potable /

water the equipment’s and/or utensils according to
manufacturer’s instructions
1.3 Store or stacked the clean equipment and utensils /

safely in the designated place
1.4 Use clean equipment and supplies safely in /

accordance with manufacturer’s instructions
Document No. KPITTC-SWBL-01
Plan Training Session Developed by: Issued by:

TNA Templates KPITTC Bulacan KPITTC Bulacan
Revision # 01
1.5 Assemble and disassemble the cleaning equipment /
safely
1.6 Store safely the cleaning equipment in the /

designated position and area
2. Clean and sanitize premises
2.1 Follow cleaning schedules based on enterprise /

procedures
2.2 Use chemicals and equipment for cleaning and/or

sanitizing safely. /
2.3 Clean and/or sanitize walls, floors, shelves and /

surfaces without causing damage to health or
property
2.4 Follow first aid procedures if an accident happens /
3. Dispose of waste
3.1 Sort and dispose of the waste according to sanitary /

regulations, enterprise practices, and standard
procedures.

Revision # 01
3.2 Dispose cleaning chemicals safely according to / /
standard procedures
Can I…? YES NO
Prepare stocks, sauces and soups
1. Prepare stocks, glazes and essences required for menu items
1.1Use ingredients and flavoring agents according to standard /

recipes defined by the enterprise
1.2 Produce variety of stocks, glazes, flavorings, seasonings /

according to enterprise standards
2. Prepare soups required for menu items
2.1 Select and assemble the correct ingredients for preparing /

soups, including stocks and prepared garnishes
2.2 Prepare variety of soups according to enterprise standards /
2.3 Use clarifying, thickening agents and convenience /

products in appropriate way

Revision # 01
2.4 Identify and address soups that are evaluated for flavor, /
color, consistency and temperature related problems
2.5 Present soups at the right flavor, color, consistency and /

temperature, in clean service ware without drips and using
suitable garnishes and accompaniments
3. Prepare sauces required for menu items
3.1 Prepare variety of hot and cold sauces from classical and /
contemporary recipes based on the required menu items
3.2 Derivatives are made from mother sauces /
3.3Use appropriate variety of thickening agents, seasonings /

and flavorings
3.4 Identify and address sauces that are evaluated for flavor, /
color, consistency, and related problems.
4. Store and reconstitute stocks, sauces and soups
4.1 Maintain optimum freshness and quality of stocks, /

sauces and soups and stored correctly at the right
temperature /

Revision # 01
4.2 Reheat/reconstitute stocks, sauces and soups for /
appropriate standards of consistency
YES NO
Can I…?
Prepare appetizers
1. Perform Mise’ en place
1.1 Clean, sanitize and prepared tools, utensils and /

equipment that based on the required tasks
1.2 Identify correctly the ingredients according to standard /

recipes, or enterprise requirements
1.3 Assemble ingredients according to correct sequence, /

quality and specifications required
1.4 Prepare ingredients based on the required form and time /

frame
1.5 Thaw frozen ingredients that follows the enterprise /

procedures.
1.6 Wash the necessary raw ingredients using clean potable /

water

Revision # 01
2. Prepare a range of appetizers
2.1 Select correct equipment that used in the production of /

appetizers
2.2 Produce appetizers in accordance with enterprise /

standards
2.3 Select glazes that are correctly prepared and required /
2.4 Utilize quality trimmings and other leftovers where and /

when appropriate
2.5 Prepare appetizers with the help of using sanitary /

practices
2.6 Taste and seasoned appetizers in accordance with the /

required taste of the dishes
2.7 Follow workplace safety and hygienic procedures /

according to enterprise and legal requirements
2.8 Present and store variety of cheese according to enterprise /

standard
3. Present a range of appetizers

Revision # 01
3.1Present appetizers attractively according to enterprise /
standards
3.2 Present appetizers with the help of using sanitary /

practices
3.3Select suitable plate according to enterprise standards /
3.4 Observe factors in plating dishes when presenting /

appetizers
4. Store appetizers

when appropriate
4.2 Keep appetizers in appropriate conditions based on /

enterprise procedures
4.3 Use require food storage containers and stored in proper /

temperatures to maintain freshness, quality and taste
YES NO
Can I…?
Prepare salads and dressings
1. Perform Mise en place

Revision # 01
1.1 Clean and sanitize tools, utensils, and equipment and /
prepare them based on the required tasks.
1.2 Identify correctly the ingredients, according to standard /

recipes, recipe cards or enterprise requirements
1.3 Assemble ingredients according to correct quantity, type /

and quality required
1.4 Prepare the ingredients based on the required form and /

time frame

procedures.
1.6 Wash the necessary raw ingredients a with clean potable /

water.
2. Prepare a variety salads and dressings
2.1. Use variety of salads that are prepared using fresh /

(seasonal) ingredients according to acceptable enterprise
standards to maximize eating qualities, characteristics and

Revision # 01
taste
2.2. Prepare dressings that are suitable to be incorporated /

into or accompany salads.
2.3. Taste and seasoned prepared salads and dressings in /

accordance with the required taste
2.4. Follow workplace safety and hygienic procedures are /

followed according to enterprise and legal requirements
3. Present a variety of salads and dressings
3.1. Select suitable plate according to enterprise standards /
3.2. Present salads attractively according to enterprise /

standards
3.3. Accompany salads and dressing based on the client’s /

requirements
3.4. Present salads and dressings hygienically, logically and /

sequentially within the required timeframe
4. Store salads and dressings

Revision # 01
4.1. Keep salads in appropriate conditions based on /
enterprise procedures
4.2. Use require containers and stored in proper temperature /

to maintain freshness, quality and taste
YES NO
Can I…?
Prepare sandwiches
1. Perform mise-en – place
1.1 Clean, sanitize and prepare tools, utensils and /

equipment based on the required tasks



frame

procedures.

Revision # 01
water
2. Prepare a variety of sandwiches
2.1. Prepare variety of sandwiches based on appropriate /

techniques
2.2. Select suitable bases from a range of bread types /
2.3. Produce sandwiches using the correct ingredients to an /

acceptable enterprise standard
2.4. Select appropriate equipment that can be used for /

toasting and heating according to enterprise procedures
and manufacturer’s manual
2.5. Prepare sandwiches logically and sequentially within the /

required time frame and/or according to customer’s
request
2.6. Follow workplace safety and hygienic procedures /

3. Present a variety of sandwiches

Revision # 01
3.1 Produce sandwiches using the correct ingredients to an /
acceptable enterprise standard.
3.2 Present sandwiches hygienically, logically and /

3.3Present sandwiches are attractively using suitable /

garnishes, condiments and service wares
3.4 Observe the factors in plating when presenting /

sandwiches.
4. Store sandwiches
4.1. Utilize quality trimmings and other leftovers where and

when appropriate
4.2. Store sandwiches hygienically at the proper temperature

considering the factors specified by the enterprise
4.3. Keep sandwiches in appropriate conditions to maintain

freshness and quality
Can I…? YES NO
Prepare meat dishes

Revision # 01
1.1 Clean, sanitize and prepare tools, utensils and equipment /

based on the required tasks

1.3Assemble ingredients according to correct quantity, type /


frame

procedures.

water.
2. Cook meat cuts for service
2.1.Identify the appropriate cooking methods that are used for /

cooking

Revision # 01
2.2.Cook variety of portioned meat cuts in accordance to /
standard recipe specifications
2.3. Cook variety of offal dishes according to standard recipes /
2.4.Carve meats using the appropriate tools and techniques /
2.5. Adjust the ingredients to meet the special requests of /

customers
2.6. Taste and seasoned cooked dishes in accordance with the /


3. Present meat cuts for service
3.1 Present meat dishes attractively according to classical, /

cultural and enterprise standards
3.2 Present meat dishes hygienically, logically and /

3.3 Select suitable plate that are selected according to /

enterprise standards

Revision # 01
3.4 Observe the factors in plating dishes when presenting /
meat dishes
4. Store meat

when appropriate
4.2 Store fresh and cryovac-packed meat correctly according /

to health regulations
4.3Use required containers and stored in proper temperature /

to maintain freshness, quality and taste
4.4Store the Meat in accordance with FIFO operating /

procedures and storage of meat requirements
Can I…? YES NO
Prepare vegetables dishes
1.1Clean, sanitize and prepare tools, utensils and equipment /


Revision # 01
1.2Identify the ingredients correctly according to standard /


frame

procedures.

water.
2. Prepare vegetable dishes
2.1.Select vegetables according to quality /
2.2.Select vegetables accompaniments to complement and /

enhance menu items
2.3. Prepare variety of vegetables dishes followed the /

appropriate cooking methods to preserve optimum quality
and nutrition

Revision # 01
2.4. Select suitable sauces and accompaniments and served /
with vegetables
2.5. Taste and seasoned cooked dishes in accordance with the /


3. Present vegetable dishes
3.1 Cut the vegetables uniformly and present them /

attractively.
3.2 Select suitable plate according to enterprise standards /
3.3 Observe factors in plating dishes when presenting poultry /

and game dishes
3.4 Present vegetables dishes hygienically, logically and /

4. Store vegetables dishes
4.1 Utilized quality trimmings and other leftovers where and /

when appropriate

Revision # 01
4.2 Store vegetables at the correct temperature /
4.3 Maintain optimum freshness and quality in accordance /

with enterprise storing techniques and procedure
4.4 Store vegetable in accordance with FIFO operating /

procedures and storage of vegetable requirements
Can I…? YES NO
Prepare egg dishes

1.2 Identify correctly the ingredients correctly according to /

standard recipes, recipe cards or enterprise requirements
1.3 Assemble ingredients are assembled according to correct /

quantity, type and quality required

frame.

Revision # 01
1.5 Thawed frozen ingredients that follows the enterprise /
procedures.

water
2. Prepare and cook egg dishes
2.1 Prepare variety of egg dishes according to standard /

recipes using a range of cooking methods
2.2 Cook eggs based on client’s requirements /
2.3Select and prepare sauces and accompaniments that /

specific to egg preparations
2.4 Taste and seasoned cooked dishes in accordance with the /


3. Present egg dishes
3.1 Select suitable plates according to enterprise standards /

Revision # 01
3.2 Present eggs hygienically and attractively using suitable /
garnishes and side dishes sequentially within the required
timeframe
3.3 Observe factors in plating dishes when presenting egg /

dishes
4. Store egg dishes
4.1 Store fresh and processed eggs are stored at the correct /
temperature

with enterprise storing techniques and procedures

when appropriate
4.4 Store eggs in accordance with FIFO operating procedures /

and storage of egg requirements
Can I…? YES NO
Prepare starch dishes

Revision # 01
1.2 Identify correctly the ingredients correctly, according to /

standard recipes, recipe cards or enterprise requirements.


frame

procedures.

water
2. Prepare starch dishes
2.1 Select variety of starch products and prepared them /

according to enterprise recipes
2.2 Use appropriate cooking methods to ensure the optimum /

quality

Revision # 01
2.3Select sauces and accompaniments that appropriate to /
starch products


according to enterprise and legislated requirements
3. Present Starch dishes
3.1 Select suitable plate according to enterprise standards /
3.2 Present starch dishes hygienically and attractively using /

suitable garnishes and side dishes
3.3 Observe factors in plating dishes when presenting starch /

dishes
4. Store Starch Dishes
4.1 Store starch at the correct temperature /

with enterprise storing techniques and procedures

Revision # 01
when appropriate
4.4 Store starch in accordance with FIFO operating /

procedures and storage of starch requirements
Can I…? YES NO
Prepare poultry and game dishes
1. Perform mise en place
1.1Clean, sanitize and prepare tools, utensils and equipment /

1.2 Identify the ingredients according to standard recipes, /

recipe card or enterprise requirements
1.3 Assemble ingredients according to quantity, type, and /

quality required

frame
1.5 Prepare poultry and game based on its enterprise poultry /

and game preparation techniques

Revision # 01
1.6Thawed frozen poultry and game in accordance with /
enterprise thawing procedures

procedures.

water
2. Cook poultry and game dishes
2.1 Handle poultry and game efficiently and hygienically to /

minimize risk of food spoilage and cross-contamination
2.2 Cook poultry and game dishes according to enterprise /

standard recipes and appropriate cooking methods
2.3 Taste and seasoned cooked dishes in accordance with /

the required taste of the dishes
3. Plate/present poultry and game dishes
3.1 Select service wares in accordance with type of poultry /

and game dishes

Revision # 01
3.2Plate/present poultry and game using suitable sauces, /
garnishes and accompaniments
3.3 Present poultry dishes hygienically, logically and /

3.4 Observe factors in plating dishes when presenting poultry /

and game dishes.
4. Store poultry and game
4.1 Store poultry and game to ensure storage conditions and /

optimal temperature are maintained
4.2Utilize quality trimmings and other leftovers where and /

when appropriate
Can I…? YES NO
Prepare seafood dishes


Revision # 01
1.2 Identify the ingredients according to standard recipes, /
recipe card or enterprise requirements
1.3 Assemble ingredients according to quantity, type, and /

quality required

frame

procedures.

water.
2. Handle fish and seafood
2.1Select seafood according to quality, /
2.2 Handle seafood hygienically in accordance with enterprise /

handling and storing techniques
2.3 Thaw frozen seafood correctly to ensure maximum /

quality, and to retain their nutrients
3. Cook fish and shellfish

Revision # 01
3.1 Clean, gutted fish and filleted correctly and efficiently /
according to enterprise standards
3.2 Clean and prepare shellfish correctly and other types of /

seafood in accordance with enterprise standards
3.3 Cook seafood dishes according to enterprise standards /

using a variety of cooking methods
3.4 Use fish and shellfish by-products appropriately for a /

variety of dishes and menu items


4. Plate/Present fish and seafood
4.1Present seafood dishes hygienically, logically and /

4.2Prepare and present fish and seafood for service in /

accordance to enterprise standards

Revision # 01
4.3 Prepare suitable sauces and dips according to standard /
recipes and as required to accompany seafood menu items
4.4Select and use presentations and garnishing techniques /

according to recipes and enterprise standards
4.5 Carry services according to enterprise methods and /

standards
4.6 Observe factors in plating dishes are when presenting /

seafood dishes
5. Store fish and seafood
5.1Utilize quality trimmings and other leftovers where and /

when appropriate Seafood are stored hygienically in
accordance with enterprise handling and storing
techniques
5.2 Check if where applicable the date stamps and codes to /

ensure quality control
5.3 Store seafood in accordance with FIFO operating /

procedures and storage of seafood requirements.
Can I…? YES NO
Prepare desserts

Revision # 01
1.1 Clean, sanitized and prepare tools, utensils and equipment /

1.2 Identify ingredients according to standard recipes, recipe /

card or enterprise requirements
1.3Assemble ingredients according to quantity, type, and /

quality required
1.4Prepare ingredients based on the required form and time /

frame
1.5 Select , measure and weight ingredients according to recipe /

requirements
1.6Select appropriate equipment used in accordance with /

manufacturers’ manual

procedures.

water
2. Prepare desserts and sweet sauces

Revision # 01
2.1 Use standard or enterprise recipes are to produce a /
variety of hot, cold and frozen desserts, appropriate for a
variety of menus
2.2 Produce range of sweet sauces to your desired consistency /

and flavor
2.3 Taste prepare desserts and sweets in accordance with the /

required taste

3. Plate/Present desserts
3.1 Present desserts hygienically, logically and sequentially /

within the required timeframe
3.2 Decorate desserts creatively /
3.3 Observe factors in plating dishes when presenting /

desserts
3.4 Portion desserts according to enterprise standards /

Revision # 01
3.5 Present desserts a in accordance with enterprise /
presentation techniques
3.6 Use accompaniments, garnishes and decorations to /

enhance taste, texture and balance
4. Store desserts

when appropriate
4.2 Store desserts at the appropriate temperature and under /

the correct conditions to maintain quality, freshness and
customer appeal
4.3 Select suitable packaging that used to preserve taste, /

appearance and tasting characteristics
4.4 Store sweet sauces to retain desired quality and /

characteristics
4.5 Store dessert in accordance with FIFO operating /

procedures and storage of dessert requirements
Can I …? YES NO
Package prepared food

Revision # 01
1. Select packaging materials
1.1. Follow the criteria for packaging of food requirements of /

the client and user are met prior to packaging in accordance
with the enterprise standard.
1.2. Select qualities of packaging materials in accordance /

enterprise standards
2. Package food
2.1 Comply with sanitary, occupational health and safety, /

and local health regulations regarding food packaging.
2.2 Observe environmental requirements for the food /

packaging area
2.3 Adopt appropriate packaging procedures according to /

enterprise specifications
2.4 Label food according to industry standards /

Revision # 01
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Revision # 01
Current Proof/Evidence Means of
competencies validating
Clean and Certificate of Authenticated copy

maintain training in of certificate of
kitchen Restaurant or training in
premises foodservice Restaurant
establishment
Authenticated copy
Certificate of of certificate of
training in hotel training in hotel
Certificate in Authenticated copy

Occupational of certificate of
health and safety occupational health
training and safety training
Certificate of Authenticated copy

training HACCP of training in
Food Safety HACCP Food Safety
Portfolio Submitted the

portfolio
Prepare stocks, Certificate of Authenticated copy

sauces and training in Cooking of certificate of
soups methods and training in Cooking
techniques methods and
techniques
Portfolio
Submitted the
portfolio
Prepare Portfolio Submitted Portfolio

appetizers
Prepare meat Certificate of Authenticated copy

dishes training in Cooking of certificate of
methods and training in Cooking
techniques methods and
techniques
Certificate of
training in Product Authenticated copy of
knowledge(Meat, certificate of training
seafood and in Product
vegetables) knowledge(Meat,
TNA Templates KPITTC Bulacan seafood and KPITTC Bulacan
vegetables)
Portfolio Revision # 01
Submitted Portfolio
Prepare Certificate of Authenticated copy of

Form 1.3 Summary of Current Competencies Versus Required Competencies

Revision # 01
Required Units of Current Training
Competency/Learn Competencies Gaps/Require
ing Outcomes ments
based on CBC
1. Clean and maintain kitchen premises
1.3 Dispose of waste 1.1 Clean, sanitize

and store equipment
1.3 Dispose of waste 1.2 Clean and

sanitize premises
1.3 Dispose of waste 1.3 Dispose of waste
Required Units of Current Training

Competency/Learn Competencies Gaps/Require
ing Outcomes ments
based on CBC
2. Prepare stocks, sauces and soups
2.1 Prepare stocks, 2.1 Prepare

glazes and essences stocks, glazes
required for menu items and essences
required for
menu items
2.2 Prepare soups 2.2 Prepare

required for menu items soups required
for menu items
2.3 Prepare sauces 2.3 Prepare

required for menu items sauces required
for menu items Document No. KPITTC-SWBL-01

2.4 Store andTNA Templates 2.4KPITTC
Store and
Bulacan KPITTC Bulacan
reconstitute stocks, reconstitute
sauces and soups stocks, sauces
Revision # 01
and soups
3. Prepare appetizers
Form No. 1.4: Training Needs
Training Needs Module

Title/Module of
(Learning Outcomes) Instruction
Perform Mise’ en place

Revision # 01
Prepare a range of
appetizers
1.Preparing appetizers
Present a range of
appetizers
Store appetizers
Prepared and Checked by:
Mr. Jerald M. Canete

Trainer

Revision # 01

Clean Kitchen Equipment Self-Assessment

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FORM 1.

INSTRUCTIONS: This Self-Check Instrument will give the trainer

Can I…? YES NO

Clean and maintain kitchen premises

1. Clean, sanitize and store equipment

1.1 Select and use chemicals and clean portable water /

1.2 Clean and/or sanitized safely using clean/potable /

1.3 Store or stacked the clean equipment and utensils /

1.4 Use clean equipment and supplies safely in /

Document No. KPITTC-SWBL-01

Plan Training Session Developed by: Issued by:

1.6 Store safely the cleaning equipment in the /

2. Clean and sanitize premises

2.1 Follow cleaning schedules based on enterprise /

2.2 Use chemicals and equipment for cleaning and/or

2.3 Clean and/or sanitize walls, floors, shelves and /

2.4 Follow first aid procedures if an accident happens /

3.1 Sort and dispose of the waste according to sanitary /

Document No. KPITTC-SWBL-01

Plan Training Session Developed by: Issued by:

Can I…? YES NO

Prepare stocks, sauces and soups

1. Prepare stocks, glazes and essences required for menu items

1.1Use ingredients and flavoring agents according to standard /

1.2 Produce variety of stocks, glazes, flavorings, seasonings /

2. Prepare soups required for menu items

2.1 Select and assemble the correct ingredients for preparing /

2.2 Prepare variety of soups according to enterprise standards /

2.3 Use clarifying, thickening agents and convenience /

Document No. KPITTC-SWBL-01

Plan Training Session Developed by: Issued by:

2.5 Present soups at the right flavor, color, consistency and /

3. Prepare sauces required for menu items

3.2 Derivatives are made from mother sauces /

3.3Use appropriate variety of thickening agents, seasonings /

4. Store and reconstitute stocks, sauces and soups

4.1 Maintain optimum freshness and quality of stocks, /

Document No. KPITTC-SWBL-01

Plan Training Session Developed by: Issued by:

1. Perform Mise’ en place

1.1 Clean, sanitize and prepared tools, utensils and /

1.2 Identify correctly the ingredients according to standard /

1.3 Assemble ingredients according to correct sequence, /

1.4 Prepare ingredients based on the required form and time /

1.5 Thaw frozen ingredients that follows the enterprise /

1.6 Wash the necessary raw ingredients using clean potable /

Document No. KPITTC-SWBL-01

Plan Training Session Developed by: Issued by:

2.1 Select correct equipment that used in the production of /

2.2 Produce appetizers in accordance with enterprise /

2.3 Select glazes that are correctly prepared and required /

2.4 Utilize quality trimmings and other leftovers where and /

2.5 Prepare appetizers with the help of using sanitary /

2.6 Taste and seasoned appetizers in accordance with the /

2.7 Follow workplace safety and hygienic procedures /

2.8 Present and store variety of cheese according to enterprise /

3. Present a range of appetizers

Document No. KPITTC-SWBL-01

Plan Training Session Developed by: Issued by:

3.2 Present appetizers with the help of using sanitary /

3.3Select suitable plate according to enterprise standards /

3.4 Observe factors in plating dishes when presenting /