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.

BASIC COMPETENCIES
CAN I…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information 
1.2 Participate in workplace meetings and discussions 
1.3 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 
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational 
goals
3.2 Set and meet work priorities 
3.3 Maintain professional growth and development 
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and risks 
4.2 Evaluate hazards and risks 
4.3 Control hazards and risks 
4.4 Maintain OHS awareness 
COMMON COMPETENCIES
CAN I…? YE NO
S
1. PERFORM WORKPLACE AND SAFETY PRACTICES
1.1 Follow workplace procedures for health, safety and 
security practices
1.2 Deal with emergency situations 
1.3 Maintain safe personal presentation standards 
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
2.1 Greet customer 
2.2 Identify customer needs 
2.3 Deliver service to customer 
2.4 Handle queries through telephone, fax machine,
internet and email 
2.5 Handle complaints, evaluation and
recommendations 
3. OBSERVE WORKPLACE HYGIENE PROCEDURES
3.1 Follow hygiene procedures 
3.2 Identify and prevent hygiene risks 
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
4.1 Seek information on the industry 
4.2 Update industry knowledge 
5. PERFORM COMPUTER OPERATIONS
5.1 Plan and prepare for task to be undertaken 
5.2 Input data into computer 
5.3 Access information using computer 
5.4 Produce/output data using computer system 
5.5 Maintain computer equipment and systems 
CORE COMPETENCIES
CAN I…? YE NO
S
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products 
1.2 Decorate and present bakery products 
1.3 Store bakery products 
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products 
2.2 Decorate and present pastry products 
2.3 Store pastry products 
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and cakes 
3.2 Prepare and use fillings 
3.3 Decorate cakes 
3.4 Present cakes 
3.5 Store cakes 
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits fours 
4.2 Prepare fresh petits fours 
4.3 Prepare marzipan petits fours 
4.4 Prepare caramelized petits fours 
4.5 Display petits fours 
4.6 Store petits fours 
5. PRESENT DESSERTS
5.1 Present and serve plated desserts 
5.2 Plan, prepare and present dessert buffet selection 
or plating
5.3 Store and package desserts 
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related

to Job/Occupation

Current
Proof/Evidence Means of validating
competencies
CORE COMPETENCIES
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare Certificate of Submitted the
bakery products completion, training certificate of training,
certificate passed the oral
1.2 Decorate
questioning, written
and present
exam and actual
bakery products
demonstration
1.3 Store bakery
products
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and

the evidences of current competencies (Form 1.2), the Trainer will be
able to identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on s
CBC
1. Provide Housekeeping Services to Guests
Identify and perform Identify and perform
different housekeeping different
services housekeeping
services
Follow the correct Follow the correct
procedures in handling procedures in
housekeeping request. handling
housekeeping
request.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on s
CBC
2. Prepare Rooms for Guests
Identify the correct Identify the
chemicals, equipment correct chemicals,
and procedures for equipment and
cleaning the room procedures for
cleaning the room
Follow enterprise Follow enterprise
procedures and procedures and
standard in presenting standard in
guest rooms presenting guest
rooms
Set-up equipment and Set-up equipment
trolleys properly and trolleys
 properly
Follow correct Follow correct
procedure in procedure
access rooms in access
for servicing rooms for
servicing
Follow correct Follow correct
procedure making –up procedure
beds making –up beds
Follow correct Follow correct
procedures in cleaning procedures in
and clearing rooms cleaning and
clearing rooms
Follow the correct Follow the correct
procedure in cleaning procedure in
and storing trolleys and cleaning and
equipment storing trolleys
and equipment
3. Clean Premises
Select and use Select and use
equipment and equipment and
materials properly for materials properly
cleaning premises. for cleaning
premises.
Comply with Comply with
occupational; health occupational;
and safety health and safety
requirements in requirements in
preparing dry and wet preparing dry and
cleaning agents and wet cleaning
chemicals agents and
chemicals
Identify and explain Identify and
different cleaning explain different
operations, chemicals cleaning
and treatment of operations,
common hazards. chemicals and
treatment of
common hazards.
Dispose garbage and Dispose garbage
used chemicals and used
properly chemicals
 properly
Clean wet and dry Clean wet and dry
areas according to areas according to
enterprise procedures enterprise
procedures
Maintain and store Maintain and
cleaning equipment store cleaning
and chemicals equipment and
chemicals
Maintain and store Maintain and
cleaning equipment store cleaning
and chemicals equipment and
chemicals
4. Provide Valet/Butler Service
Identify Valet services Identify Valet
services
Perform proper Perform proper
coordination to ensure coordination to
optimum privacy, ensure optimum
security and privacy, security
confidentiality of all and
guests. confidentiality of
all guests.
Display professional Display
valet standards professional valet
standards
Ensure proper Ensure proper
handling of guest’s handling of
property. guest’s property.
5. Laundry Linen and Guest Clothes
Identify types of fabric Identify types of
and laundry equipment fabric and laundry
equipment
Observe safety Observe safety
practices in handling practices in
laundry equipment and handling laundry
chemicals equipment and
chemicals
Follow correct Follow correct
procedure in procedure in
laundering process for laundering
guest’s laundry items process for guest’s
laundry items
Package and store Package and
laundry items store laundry
items

Using Form No.1.4, convert the Training Gaps into a Training

Needs/ Requirements. Refer to the CBC in identifying the Module Title
or Unit of Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Provide housekeeping Services to 1. Handling
Guest Housekeeping
request
Prepare rooms for guest
Clean Premises
Provide Valet Service
Laundry linen and guest clothes