BASIC COMPETENCIES

Can I…? YES NO

1. PARTICIPATE IN WORKPLACE COMMUNICATION
 Obtain and convey workplace information.
 Perform duties following workplace instructions.
 Complete relevant work related documents.
2. WORK IN A TEAM ENVIRONMENT
 Describe team role and scope.
 Identify one’s role and responsibility within a team.
 Work as a team member.
3. SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS
 Identify routine problems.
 Look for solutions to routine problems.
 Recommend solutions to problems.
4. DEVELOP CAREER AND LIFE DECISIONS
 Manage one’s emotion.
 Develop reflective practice.
 Boost self-confidence and develop self-regulation.
5. CONTRIBUTE TO WORKPLACE INNOVATION
 Identify opportunities to do things better.
 Discuss and develop ideas with others.
 Integrate ideas for change in the workplace.
6. PRESENT RELEVANT INFORMATION
 Gather data/ information.
 Assess gathered data/ information.
 Record and present information.
7. PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
 Identify OSH compliance requirements.
 Prepare OSH requirements for compliance.
 Perform tasks in accordance with relevant OSH policies
and procedures.
8. EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
 Identify the efficiency and effectiveness of resource
utilization.
 Determine causes of inefficiency and/or ineffectiveness of
resource utilization.
  Convey inefficient and ineffective environmental practices.
9. PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
 Apply entrepreneurial workplace best practices.
 Communicate entrepreneurial workplace best practices.
 Implement cost-effective operations.
COMMON COMPETENCIES
Can I…? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
 Identify and access key sources of information on the
industry.
 Access, apply and share industry information.
 Update continuously relevant industry knowledge.
2. OBSERVE WORKPLACE HYGIENE PROCEDURE
 Practice personal grooming and hygiene.
 Practice safe and hygienic handling, storage and disposal
of food, beverage and materials.
3. PERFORM COMPUTER OPERATIONS
 Identify and explain the functions, general features and
capabilities of both hardware and software.
 Prepare and use appropriate hardware and software
according to task requirement.
 Use appropriate devices and procedures to transfer
files/data.
 Produce accurate and complete data according to the
requirements.
 Maintain computer system.
4. PERFORM WORKPLACE AND SAFETY PRACTICES
 Practice workplace safety, security and hygiene systems,
processes and operations.
 Respond appropriately to faults, problems and emergency
situations in line with enterprise guidelines.
 Maintain safe personal presentation standards.
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
 Apply effective verbal and non-verbal communication skills
to respond to customer needs.
 Provide prompt and quality service to customer.
 Handle queries promptly and correctly in line with
enterprise procedures.
 Handle customer complaints, evaluation and
recommendations.
CORE COMPETENCIES
Can I? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
 Prepare bakery products.
 Decorate and present bakery products.
 Store bakery products.
2. PREPARE AND PRODUCE PASTRY PRODUCTS
 Prepare pastry products.
 Decorate and present pastry products.
 Store pastry products.
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKE
 Prepare sponge and cakes.
 Prepare and use fillings.
 Decorate cakes.
 Present cakes.
 Store cakes.
4. PREPARE AND DISPLAY PETIT FOURS
 Prepare iced petit fours.
 Prepare fresh petit fours.
 Prepare marzipan petit fours.
 Prepare caramelized petit fours.
 Display petit fours.
 Store petit fours.
5. PRESENT DESSERTS
 Prepare and serve plated desserts.
 Plan, prepare and present dessert buffet selection or
plating.
 Store and package desserts.