FORM 4.

1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in Bread and Pastry
Production NC II. Please check the appropriate box of your
answer to the questions below.

CAN I…? YES NO

Basic Competencies
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
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 /
CAN I…? YES NO
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
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
CAN I…? YES NO
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 /