Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required Competencies

BASIC COMPETENCIES
Required Units of
Current Training
Competency/Learning
Competencies Gaps/Requirements
Outcomes based on CBC

1. PARTICIPATE IN WORKPLACE COMMUNICATION

L.O.1. Obtain and convey Obtain and convey
workplace information workplace
information
L.O.2. Participate in Participate in
workplace meetings and workplace meetings
discussions and discussions
L.O.3. Complete relevant 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
L.O.2. Identify own role and Identify own role and
responsibility within team responsibility within
team
L.O.3. Work as team Work as team
member member
3. PRACTICE CAREER PROFESSIONALISM
L.O.1. Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals
L.O.2. Set and meet work Set and meet work
priorities priorities
L.O.3. Maintain Maintain professional
professional growth and growth and
development development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
L.O.1. Identify hazards and Identify hazards and
risks risks
L.O.2. Evaluate hazards Evaluate hazards and
and risks risks
L.O.3. Control hazards and Control hazards and
risks risks
L.O.4. Maintain OHS 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/Requirements
Outcomes based on CBC
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
L.O.1. Seek information on Seek information on
the industry the industry
L.O.2. Update industry Update industry
knowledge knowledge
L.O.3. Develop and update Develop and update
local knowledge local knowledge
L.O.4. Promote product and Promote product and
services to the costumers services to the
costumers
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
L.O.1. Follow hygiene Follow hygiene
procedures procedures
L.O.2. Identify and prevent Identify and prevent
hygiene risks hygiene risks
3. PERFORM COMPUTER OPERATIONS
L.O.1. Plan and prepare for Plan and prepare for
task to be undertaken task to be
undertaken
L.O.2. Input data into Input data into
computer computer
L.O.3. Access information Input data into
using computer computer
L.O.4. Produce/output data Produce/output data
using computer system using computer
system
L.O.5. Maintain computer Maintain computer
equipment and systems equipment and
systems
4. PERFORM WORKPLACE AND SAFETY PRACTICES
L.O.1. Follow workplace . Follow workplace
procedures for health, safety procedures for
and security practices health, safety and
security practices
L.O.2. Perform child Perform child
protection duties relevant to protection duties
the tourism industry relevant to the
 tourism industry
L.O.3. Observe and monitor Observe and monitor
people people
L.O.4. Deal with emergency Deal with emergency
situations situations
L.O.5. Maintain safe Maintain safe
personal presentation personal presentation
standards standards
L.O.6. Maintain a safe and Maintain a safe and
secure workplace secure workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
L.O.1. Greet customer Greet customer
L.O.2. Identify needs of Identify needs of
customers customers
L.O.3. Deliver service to Deliver service to
customer customer
L.O.4. Handle queries Handle queries
through use of common through use of
business tools and common business
equipment tools and equipment
L.O.5. Handle Handle
complaints/conflict complaints/conflict
situations, evaluation and situations, evaluation
recommendations and
recommendations

Identifying Training Gaps

Form 1.3 Summary of Current Competencies Versus Required Competencies
CORE COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. CLEAN AND MAINTAIN KITCHEN PREMISSES
L.O.1. Clean, sanitize and Clean, sanitize and
store equipment store equipment
L.O.2. Clean, Sanitize Clean, Sanitize
premises premises
L.O.3. Dispose of waste Dispose of waste
2. PREPARE STOCKS, SAUCES AND SOUPS
L.O.1. Prepare stocks, glazes Prepare stocks, glazes
and essences required for and essences
menu items required for menu
items
L.O.2. Prepare soups required Prepare soups
for menu items required for menu
items
L.O.3. Prepare sauces Prepare sauces
required for menu items required for menu
items
L.O.4. Store and reconstitute Store and reconstitute
stocks, sauces and soups stocks, sauces and
soups
3. PREPARE APPETIZERS
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Prepare a range of Prepare a range of
appetizers appetizers
L.O.3. Prepare range of Prepare range of
appetizers appetizers
L.O.4. Store appetizers Store appetizers
4. PREPARE SALADS AND DRESSINGS
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Prepare a variety of Prepare a variety of
salads and dressings salads and dressings
L.O.3. Present a variety of Present a variety of
salads and dressings salads and dressings
L.O.4. Store salads and Store salads and
dressings dressings
5. PREPARE SANDWICHES
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Prepare a variety of Prepare a variety of
sandwiches sandwiches
L.O.3. Present a variety of Present a variety of
sandwiches sandwiches
L.O.4. Store Sandwiches Store Sandwiches
6. PREPARE MEAT DISHES
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Cook meat cuts for Cook meat cuts for
service service
L.O.3. Present meat cuts for Present meat cuts for
service service
L.O.4. Store meat Store meat
7. PREPARE VEGETABLE DISHES
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Prepare vegetable Prepare vegetable
dishes dishes
L.O.3. Present vegetable Prepare vegetable
dishes dishes
L.O.4 Store vegetable dishes Store vegetable
dishes
8. PREPARE EGG DISHES
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Prepare and cook egg Prepare and cook egg
dishes dishes
L.O.3. Present egg dishes Present egg dishes
L.O.4. Store egg dishes Store egg dishes
9. PREPARE STARCH DISHES
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Prepare starch dishes Prepare starch
dishes
L.O.3. Present starch dishes Present starch
dishes
L.O.4. Store starch dishes Store starch dishes

10. PREPARE POULTRY AND GAME DISHES

L.O.1. Perform mies’ en place Perform mies’ en
place
L.O.2. Cook poultry and Cook poultry and
game dishes game dishes
L.O.3. Plate/present poultry Plate/present
and game dishes poultry and game
dishes
L.O.4. Store poultry and Store poultry and
game game
11. PREPARE SEAFOOD DISHES
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Handle fish and Handle fish and
seafood seafood
L.O.3. Cook fish and shellfish Cook fish and
shellfish
L.O.4. Plate and present fish Plate and present
and seafood fish and seafood
L.O.5. Store fish and seafood Store fish and
seafood
12. PREPARE DESSERTS
L.O.1. Perform mise’ en place Perform mise’ en
place
L.O.2. Prepare desserts and Prepare desserts and
sweet sauces sweet sauces
L.O.3 Plate/present desserts Plate/present
desserts
L.O.4. Store desserts Store desserts
13. PACKAGED PREPARED FOOD
L.O.1. Select packaging Select packaging
materials materials
L.O.2. Package food Package food