√FORM 1.

1 SELF- CHECK ASSESSMENT

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 Participate in workplace meetings and discussions
1.2 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. Apply Food Safety and Sanitation
1.1 Wear personal protective equipment
1.2 Observe personal hygiene and good grooming
1.3 Implement food sanitation practices
 1.4 Render safety measure and first aid procedures
1.5 Implement housekeeping activities
2. Use Standard Measuring Devices and Instruments
2.1 Identify standard measuring devices and instruments
2.2 Review the procedures in using standard
measuring devices and instruments
2.3 Follow procedures of using measuring devices and
instruments
3. Use Food Processing Tools, Equipment and Utensils
3.1 Perform pre-operation activities
3.2 Operate food processing equipment
3.3 Perform post-operation activities
4. Perform Mathematical Computations
4.1 Gather and tabulate the recorded data
4.2 Review the various formulations
4.3 Calculate product input and output
4.4 Compute production cost
5. Implement Good Manufacturing Practice and
Procedures
5.1 Identify requirements of GMP related to own work
5.2 Observe personal hygiene and conduct to meet GMP
requirements
5.3 Implement GMP requirement when carrying out
work activities
5.4 Participate in improving GMP
5.5 Participate in validation processes
5.6 Complete workplace documentation to support GMP
6. Implement Environmental Policies and Procedures
6.1 Conduct work in accordance with environmental
policies and procedures
6.2 Participate in improving environmental practices
at work
6.3 Respond to an environmental emergency
CORE COMPETENCIES
I…? YES NO
1. Process Food by Salting, Curing and Smoking √
1.1 Prepare equipment tools, materials and utensils √
1.2 Prepare the raw materials √
1.3 Cure raw materials √
1.4 Process cured materials √
1.5 Pack processed cured materials √
1.6 Perform post-production activities √
2. Process Foods by Fermentation and Pickling √
2.1 Prepare equipment, tools, materials and utensils √
3. Process Food by Sugar Concentration √
3.1 Prepare equipment, tools, materials and utensils √
3.2 Prepare the raw materials √
3.3 Cook sugar concentrates √
3.4 Pack sugar concentrated products √
3.5 Perform post-production activities √
4. Process Food by Drying and Dehydration √
4.1 Prepare equipment, tools, materials and utensils √
4.2 Prepare the raw materials √
4.3 Dry pre-treated raw materials √
4.4 Cool and seat dried products √
4.5 Pack dried products √
4.6 Perform post-production activities √
5. Process Foods by Thermal Application √
5.1 Prepare equipment, tools, materials and utensils √
5.2 Prepare the raw materials √
5.3 Pasteurize the product √
5.4 Pack food products √
5.5 Exhaust and seal food products √
 5.6 Apply thermal processing √
5.7 Cool and wash packed products √
5.8 Conduct post-production activities √

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
 Current
Proof/Evidence Means of validating
competencies
Process Food by  Certificate of  Written Exam
Salting, Curing Completion  Oral Questioning
and  Diploma  Demonstration
 Certificate of
Smoking
Employment
Process Food by  Certificate of  Oral Questioning
Fermentation and Employment  Written Exam
Pickling  Certificate of  Demonstration
Completion
 Diploma
Process Food by  Diploma  Oral Questioning
Sugar  Certificate of  Demonstration
Concentration Completion  Written Exam
 Certificate of
Employment
Process Food by  Certificate of  Written Exam
Drying and Completion  Oral Questioning
Dehydration  Diploma  Demonstration
 Certificate of
Employment
Process Food by  Certificate of  Written Exam
Thermal Employment  Oral Questioning
Application  Certificate of  Demonstration
Completion
 Diploma
 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/Requirements
Outcomes based on CBC
1. Process Food by Salting, Curing and Smoking
1.1 Prepare equipment 1.1 Prepare
tools, materials and equipment tools,
utensils materials and
utensils
1.2 Prepare the raw 1.2 Prepare the raw
materials materials
1.3 Cure raw materials 1.3 Cure raw
materials
1.4 Process cured materials 1.4 Process cured
materials
1.5 Pack processed cured 1.5 Pack processed
materials cured materials
1.6 Perform post- 1.6 Perform post-
production activities production activities
2. Process Food by Fermentation and Pickling
2.1 Prepare equipment 2.1 Prepare
tools, materials and equipment tools,
utensils materials and
utensils
3. Process Food by Sugar Concentration
3.1 Prepare equipment 3.1 Prepare
tools, materials and equipment tools,
utensils materials and
utensils
3.2 Prepare the raw 3.2 Prepare the raw
materials materials
3.3 Cook sugar 3.3 Cook sugar
concentrated concentrated
3.4 Pack sugar 3.4 Pack sugar
concentrated products concentrated
products
3.5 Perform post- 3.5 Perform post-
production activities production activities
4. Process Food by Drying and Dehydration
4.1 Prepare equipment 4.1 Prepare
tools, materials and equipment tools,
utensils materials and
utensils
4.2 Prepare the raw 4.2 Prepare the raw
materials materials
4.3 Dry pre-treated raw 4.3 Dry pre-treated
materials raw materials
4.4 Cool and seat dried 4.4 Cool and seat
products dried products
4.5 Pack dried products 4.5 Pack dried
products
4.6 Perform post- 4.6 Perform post-
production activities production activities
5. Process Food by Thermal Application
5.1 Prepare equipment, 5.1 Prepare
tools, materials and equipment, tools,
utensils materials and
utensils
5.2 Prepare the raw 5.2 Prepare the raw
materials materials
5.3 Pasteurize the product 5.3 Pasteurize the
product
5.4 Pack food product 5.4 Pack food product
5.5 Exhaust and seal food 5.5 Exhaust and seal
products food products
5.6 Apply thermal 5.6 Apply thermal
processing processing

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare equipment, tools, materials and
utensils
Prepare the raw materials Process Food by Sugar
Cook sugar concentrated Concentration
Pack sugar concentrate products
Perform post-production activities