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…? YES NO
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…? YES NO
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
2.5Handle 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…? YES NO
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

Proof/ Means of
Current competencies
Evidence validating
BASIC
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace
information Certificate of Submitted the
1.2 Participate in workplace completion, certificate of
meetings and discussions training training, passed
certificate the oral
1.3 Complete relevant work-related
questioning,
documents
written exam
and actual
 demonstration
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope
2.2 Identify own role and Certificate of Submitted the
responsibility within team completion, certificate of
training training, passed
2.3 Work as a team member
certificate the oral
questioning,
written exam
and actual
demonstration
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives
with organizational goals Certificate of Submitted the
3.2 Set and meet work priorities completion, certificate of
training training, passed
3.3 Maintain professional growth
certificate the oral
and development
questioning,
written exam
and actual
demonstration
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and risks
4.2 Evaluate hazards and risks Certificate of Submitted the
completion, certificate of
4.3 Control hazards and risks
training training, passed
certificate the oral
questioning,
written exam
and actual
demonstration
COMMON
1. PERFORM WORKPLACE AND SAFETY PRACTICES
1.1 Follow workplace procedures
for health, safety and security Certificate of Submitted the
practices completion, certificate of
1.2 Deal with emergency situations training training, passed
certificate the oral
1.3 Maintain safe personal
questioning,
presentation standards
 written exam
and actual
demonstration
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
2.1 Greet customer
2.2 Identify customer needs Certificate of Submitted the
completion, certificate of
2.3 Deliver service to customer
training training, passed
2.4 Handle queries through certificate the oral
telephone, fax machine, internet questioning,
and email written exam
2.5Handle complaints, evaluation and actual
and recommendations demonstration

3. OBSERVE WORKPLACE HYGIENE PROCEDURES

3.1 Follow hygiene procedures
3.2 Identify and prevent hygiene Certificate of Submitted the
risks completion, certificate of
training training, passed
certificate the oral
questioning,
written exam
and actual
demonstration
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
4.1 Seek information on the
industry Certificate of Submitted the
4.2 Update industry knowledge completion, certificate of
training training, passed
certificate the oral
questioning,
written exam
and actual
demonstration
5. PERFORM COMPUTER OPERATIONS
5.1 Plan and prepare for task to be
undertaken Certificate of Submitted the
5.2 Input data into computer completion, certificate of
training training, passed
5.3 Access information using
certificate the oral
computer
5.4 Produce/output data using questioning,
computer system written exam
and actual
5.5 Maintain computer equipment
demonstration
and systems
CORE
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products
1.2 Decorate and present bakery Certificate of Submitted the
products completion, certificate of
training training, passed
1.3 Store bakery products
certificate the oral
questioning,
written exam
and actual
demonstration
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 Certificate of Submitted the
completion, certificate of
3.3 Decorate cakes
training training, passed
3.4 Present cakes certificate the oral
3.5 Store cakes questioning,
written exam
and actual
demonstration
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits fours
4.2 Prepare fresh petits fours Certificate of Submitted the
completion, certificate of
4.3 Prepare marzipan petits fours
training training, passed
4.4 Prepare caramelized petits certificate the oral
fours questioning,
4.5 Display petits fours written exam
4.6 Store petits fours and actual
demonstration
5. PRESENT DESSERTS
5.1 Present and serve plated
desserts Certificate of Submitted the
5.2 Plan, prepare and present completion, certificate of
dessert buffet selection or plating training training, passed
certificate the oral
5.3 Store and package desserts
questioning,
written exam
and actual
demonstration
 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
Required Units of Current Training
Competency/Learning Competencies Gaps/
Outcomes based on CBC Requirements
BASIC
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey Obtain and convey
workplace information workplace
information
1.2 Participate in Participate in
workplace meetings and workplace meetings
discussions and discussions
1.3 Complete relevant Complete relevant
work-related documents work-related
documents
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role Describe team role
and scope and scope
2.2 Identify own role and Identify own role and
responsibility within team responsibility within
team
2.3 Work as a team Work as a team
member member
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational
goals
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain professional Maintain professional
growth and development growth and
development
 4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and Identify hazards and
risks risks
4.2 Evaluate hazards and Evaluate hazards and
risks risks
4.3 Control hazards and Control hazards and
risks risks
COMMON
1. PERFORM WORKPLACE AND SAFETY PRACTICES
1.1 Follow workplace Follow workplace
procedures for health, procedures for
safety and security health, safety and
practices security practices
1.2 Deal with emergency Deal with emergency
situations situations
1.3 Maintain safe Maintain safe
personal presentation personal presentation
standards standards
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
2.1 Greet customer Greet customer
2.2 Identify customer Identify customer
needs needs
2.3 Deliver service to Deliver service to
customer customer
2.4 Handle queries Handle queries
through telephone, fax through telephone,
machine, internet and fax machine, internet
email and email
2.5Handle complaints, Handle complaints,
evaluation and evaluation and
recommendations recommendations
3. OBSERVE WORKPLACE HYGIENE PROCEDURES
3.1 Follow hygiene Follow hygiene
procedures procedures
3.2 Identify and prevent Identify and prevent
hygiene risks hygiene risks
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
4.1 Seek information on Seek information on
the industry the industry
4.2 Update industry Update industry
knowledge knowledge
5. PERFORM COMPUTER OPERATIONS
5.1 Plan and prepare for Plan and prepare for
task to be undertaken task to be
undertaken
5.2 Input data into Input data into
computer computer
5.3 Access information Access information
using computer using computer
5.4 Produce/output data Produce/output data
using computer system using computer
system
5.5 Maintain computer Maintain computer
equipment and systems equipment and
systems
CORE
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery Prepare bakery
products products
1.2 Decorate and present Decorate and present
bakery products bakery products
1.3 Store bakery products Store bakery
products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry Prepare pastry
products products
2.2 Decorate and present Decorate and
pastry products present pastry
products
2.3 Store pastry products Store pastry
products
3. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
3.1 Prepare sponge and Prepare sponge and
cakes cakes
3.2 Prepare and use Prepare and use
fillings fillings
3.3 Decorate cakes Decorate cakes
 3.4 Present cakes Present cakes
3.5 Store cakes Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits Prepare iced petits
fours fours
4.2 Prepare fresh petits Prepare fresh petits
fours fours
4.3 Prepare marzipan Prepare marzipan
petits fours petits fours
4.4 Prepare caramelized Prepare caramelized
petits fours petits fours
4.5 Display petits fours Display petits fours
4.6 Store petits fours Store petits fours
5. PRESENT DESSERTS
5.1 Present and serve Present and serve
plated desserts plated desserts
5.2 Plan, prepare and Plan, prepare and
present dessert buffet present dessert buffet
selection or plating selection or plating
5.3 Store and package Store and package
desserts desserts

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

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
2.1 Prepare pastry products PREPARE AND PRODUCE
PASTRY PRODUCTS
2.2 Decorate and present pastry
products
2.3 Store pastry products