Form 4.

3 Summary of Current Competencies Versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Participate in workplace communication
1.1.1 Obtain and convey 1.1.1 Obtain and
workplace information convey workplace
information
1.1.2 Complete relevant 1.1.2 Complete
work related documents relevant work related
documents
1.1.3 Participate in 1.3 Participate in
workplace meeting and workplace meeting
discussion and discussion
2. Work in a team environment
2.1.1 Describe and identify 2.1.1 Describe and
team role and responsibility identify team role and
in a team responsibility in a
team
2.1.2 Describe work as a 2.1.2 Describe work
team member as a team member
2.1.3 Work as team leader 2.1.3 Work as team
leader
3. Practice career professionalism
3.1.1 Integrate personal 3.1.1 Integrate
objectives with personal objectives
organizational goals with organizational
goals
3.1.2 Set and meet work 3.1.2 Set and meet
priorities work priorities
3.1.3 Maintain professional 3.1.3 Maintain
growth and development professional growth
and development
4. Practice occupational health and safety procedure
4.1.1 Integrate personal 4.1.1 Integrate
objectives with personal objectives
organizational goals with organizational
goals
4.1.2 Set and meet 4.1.2 Set and meet
work priorities work priorities
4.1.3 Maintain professional 4.1.3 Maintain
growth and development professional growth
and development
Common Competencies
1. Develop and update industry knowledge
1.1.1 Identify and access 1.1.1 Identify and
key resources of access key
information on the resources of
industry information on
the industry

1.1.2 Identify and access 1.1.2 Identify and

key resources of access key
information on the resources of
industry information on
the industry

1.1.3 Update continuously 1.1.3 Update

relevant industry continuously
knowledge relevant
industry
knowledge
2. Observe workplace hygiene procedures
2.1.1 Practice personal 2.1.1 Practice
grooming and hygiene personal
grooming and
hygiene

2.1.2 Practice safe and 2.1.2 Practice safe

hygienic handling, and hygienic
storage and disposal handling,
of food, beverage and storage and
disposal of
food, beverage
and
3. Perform computer operations
3.1.1 Identify and explain 3.1.1 Identify and
the functions, general explain the functions,
features and general features and
capabilities of both capabilities of both
hardware and hardware and
software undertaken software undertaken

3.1.2 Prepare and use 3.1.2 Prepare and use

appropriate hardware appropriate
and software hardware and
according to task software
requirement according to
task
requirement

3.1.3 Use appropriate 3.1.3 Use appropriate

devices and devices and
procedures to transfer procedures to
files/data transfer
files/data
3.1.4 Produce accurate and 3.1.4 Produce
complete data accurate and
according to the complete data
requirements according to the
requirements
3.1.5 Maintain computer 3.1.5 Maintain
system computer
system
4. Perform workplace and safety practices
4.1.1 Practice workplace 4.1.1 Practice
safety, security and workplace
hygiene systems, safety, security
processes and and hygiene
operation systems,
processes and
operation

4.1.2 Respond 4.1.2 Respond

appropriately to appropriately
faults, problems and to faults,
emergency situations problems and
emergency
situations
4.1.3 Maintain safe 4.1.3 Maintain safe
personal presentation personal
standards presentation
standards
5. Provide effective customer service
5.1.1 Apply effective verbal 5.1.1 Apply effective
and non-verbal verbal and non-
communication skills verbal
to respond to communication
customer needs skills to respond
to customer needs

5.1.2 Provide prompt and 5.1.2 Provide prompt

quality service to and quality service
customer to customer
5.1.3 Handle queries 5.1.3 Handle queries
promptly and promptly and
correctly in line with correctly in line
enterprise procedures with enterprise
procedures
5.1.4 Handle customer 5.1.4 Handle
complaints, customer
evaluation and complaints,
recommendations evaluation and
recommendations
Core Competencies
1. Clean and maintain kitchen premises
1.1.1 Clean, sanitize and 1.1.1 Clean, sanitize
store Equipment and store
Equipment

1.1.2 Clean and sanitize 1.1.2 Clean and

premises sanitize premises

1.1.3 Dispose of waste 1.1.3 Dispose of

waste
2. Prepare stocks, sauces and soup
2.1.1 Prepare stocks, glazes 2.1.1 Prepare stocks,
and essences glazes and
required for menu essences
items tools and required for
equipment menu items
tools and
 equipment

2.1.2 Prepare soups 2.1.2 Prepare soups

required for menu items. required for menu
items.

2.1.3 Prepare sauces 2.1.3 Prepare sauces

required for menu item required for menu
item

2.1.4 Store and reconstitute 2.1.4 Store and

stocks, sauces and reconstitute
soups stocks, sauces
and soups
3. Prepare appetizers
3.1.1 Perform Mis en place 3.1.1 Perform Mis en
place
3.1.2 Prepare a range of 3.1.2 Prepare a range
appetizers of appetizers
3.1.3 Present a range of 3.1.3 Present a range
appetizers of appetizers
3.1.4 Store appetizers 3.1.4 Store appetizers
4. Prepare salads and dressing
4.1.1 Perform Mis en Perform Mis en place
place
4.1.2 Prepare variety Prepare variety salads
salads and dressing and dressing
4.1.3 Present a variety of Present a variety of
salads and salads and
dressings dressings
4.1.4 Store salads and Store salads and
dressings dressings
5. Prepare sandwiches

5.1.1 Perform Mis en place 5.1.1 Perform Mis en

place
5.1.2 Prepare variety salads 5.1.2 Prepare variety
and dressing salads and dressing

5.1.3 Present a variety of 5.1.3 Present a

salads and dressings variety of salads and
dressings
5.1.4 Store Sandwiches 5.1.4 Store
Sandwiches
6. Prepare meat dishes
6.1.1 Perform Mis en place 6.1.2 Perform Mis en
place

6.1.3 Cook meat cuts for 6.1.3 Cook meat cuts

service for service
6.1.4 Present meat cuts for 6.1.4 Present meat
service cuts for service
6.1.5 Store meat 6.1.5 Store meat
7. Prepare vegetable dishes
7.1.1 Perform Mis en place 7.1.1 Perform Mis en
place
7.1.2 Prepare vegetable 7.1.2 Prepare
dishes vegetable dishes
7.1.3 Present vegetable 7.1.3 Present
dishes vegetable dishes
7.1.4 Store vegetable dishes 7.1.4 Store vegetable
dishes
8. Prepare egg dishes
8.1.1 Perform Mis en place 8.1.1 Perform Mis en
place

8.1.2 Prepare and cook egg 8.1.2 Prepare and

dishes cook egg dishes
8.1.3 Present egg dishes 8.1.3 Present egg
dishes
8.1.4 Store egg dishes 8.1.4 Store egg dishes
9. Prepare starch products
9.1.1 Perform Mis en place 9.1.1 Perform Mis en
place
9.1.2 Prepare starch dishes 9.1.2 Prepare starch
dishes
9.1.3 Present starch dishes 9.1.3 Present starch
dishes
9.1.4 Store starch dishes 9.1.4 Store starch
dishes
10.Prepare poultry and game dishes
10.1.1 Perform Mis en place 10.1.1 Perform Mis en
place
10.1.2 Cook poultry and 10.1.2 Cook poultry
game and game
10.1.3 Plate/present 10.1.3Plate/present
poultry and game poultry and game
10.1.4 Store poultry and 10.1.4 Store poultry
game and game
11. Prepare Seafood dishes
11.1.1 Perform Mis en 11.1.1 Perform Mis en
place place
11.1.2 Handle fish and 11.1.2 Handle fish
seafood and seafood
11.1.3 Cook fish and 11.1.3 Cook fish and
shellfish shellfish
11.1.4 Plate/present fish 11.1.4 Plate/present
and seafood fish and seafood
12. Prepare desserts
12.1.1 Perform Mis en 12.1.1 Perform Mis en
place place
12.1.2 Prepare desserts and 12.1.2 Prepare
sweet sauces desserts and
sweet sauces
12.1.3 Plate/present 12.1.3 Plate/present
desserts desserts
12.1.4 Store desserts 12.1.4 Store desserts
13. Package prepared foods
13.1.1 Select packaging 13.1.1 Select
materials packaging
materials
13.1.2 Package food 13.1.2 Package food