Form 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 Complete relevant work relate documents ✓
1.3 Participate in workplace meeting and discussion ✓
2. Work in a team environment
2.1 Describe and identify team role and responsibility in a ✓
team.
2.2 Describe 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
4.1 Evaluate hazard and risks ✓
4.2 Control hazards and risks ✓
4.3 Maintain occupational health and safety awareness ✓

COMMON COMPETENCIES
CAN I…? YES NO
1. Develop and update industry knowledge
1.1 Identify and access key resources of information on ✓
the industry
1.2 Access apply and share industry information ✓
1.3 Update continuously relevant industry knowledge ✓
2. Observe workplace hygiene procedures
 Form 1.1

2.1 Practice personal grooming and hygiene ✓

2.2 Practice safe and hygienic handling, storage and ✓
disposal of food, beverage, and materials
3. Perform computer operations
3.1 Identify and explain the functions, general features ✓
and capabilities of both hardware and software
undertaken
3.2 Prepare and use appropriate hardware and software ✓
according to task requirement
3.3 Use appropriate devices and procedures to transfer ✓
files/data
3.4 Produce accurate and complete data according to the ✓
requirements
3.5 Maintain computer system ✓
4. Perform workplace and safety practices
4.1 Practice workplace safety, security and hygiene ✓
systems, processes, and operation
4.2 Respond appropriately to faults, problems, and ✓
emergency situations
4.3 Maintain safe personal presentation standards ✓
5. Provide effective customer service
5.1 Apply effective verbal and non-verbal communication ✓
skills to respond to customer needs
5.2 Provide prompt and quality service to customer ✓
5.3 Handle queries promptly and correctly in line with ✓
enterprise procedures
5.4 Handle customer complaints, evaluation, and ✓
recommendations
 Form 1.1

CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and produce bakery products
LO1: Prepare bakery products ✓
LO2: Decorate and present bakery products ✓
LO3: Store bakery products ✓
2. Prepare and produce pastry products
LO1: Prepare pastry products ✓
LO2: Decorate and present pastry products ✓
LO3: Store pastry products ✓
3. Prepare and present gateaux, tortes and cakes ✓
LO1: Prepare sponge and cakes
LO2: Prepare and use fillings ✓
LO3: Decorate cakes ✓
LO4: Present cakes ✓
LO5: Store cakes ✓
4. Prepare and display petits fours
LO1: Prepare iced petits fours ✓
LO2: Prepare fresh petits fours ✓
LO3: Prepare marzipan petits fours ✓
LO4: Prepare caramelized petits fours ✓
LO5: Display petits fours
LO6: Store petits fours ✓
5. Present dessert ✓
LO3: Present a variety of sandwiches ✓
LO4: Store sandwiches ✓
6. Prepare meat dishes
LO1: Perform Mis en place ✓
LO2: Cook meat cuts for service ✓
LO3: Present meat cuts for service ✓
LO4: Store meat ✓
7. Prepare vegetable dishes
LO1: Perform Mis en place ✓
 Form 1.1

LO2: Prepare vegetable dishes ✓

LO3: Present vegetable dishes ✓
LO4: Store vegetable dishes ✓
8. Prepare egg dishes
LO1: Perform Mis en place ✓
LO2: Prepare and cook egg dishes ✓
LO3: Present egg dishes ✓
LO4: Store egg dishes ✓
9. Prepare starch products
LO1: Perform Mis en place ✓
LO2: Prepare starch dishes ✓
LO3: Present starch dishes ✓
LO4: Store starch dishes ✓
10. Prepare poultry and game dishes
LO1: Perform Mis en place ✓
LO2: Cook poultry and game ✓
LO3: Plate/present poultry and game ✓
LO4: Store poultry and game ✓
11. Prepare seafood dishes
LO1: Perform Mis en place ✓
LO2: Handle fish and seafood ✓
LO3: Cook fish and shellfish ✓
LO4: Plate/present fish and seafood ✓
LO5: Store fish and seafood ✓
12. Prepare desserts
LO1: Perform Mis en place ✓
LO2: Prepare desserts and sweet sauces ✓
LO3: Plate/present desserts ✓
LO4: Store desserts ✓
13. Package prepared foods
LO1: Select packaging materials ✓
LO2: Package food ✓
 Form 1.2

Evidences/Proof of Current Competencies

Current
Proof/Evidence Means of validating
Competencies
CORE 1. Clean and
maintain kitchen
premises
LO1: Clean, sanitize
and store
equipment. Certificate of Achievement Submitted an authenticated
copy of achievement
Certificate
LO2: Clean and
sanitize premises
LO3: Dispose of
waste.
CORE 2. Prepare
stocks, sauces and
soup

LO1: Prepare
stocks, glazes and
essences required
for menu items
tools and
equipment
Certificate of Achievement Submitted an authenticated
LO2: Prepare soups copy of achievement
required for menu Certificate
items.

LO3: Prepare
sauces required for
menu item
LO4: Store and
reconstitute stocks,
sauces and soups
CORE 3. Prepare
appetizers

LO1: Prepare mis

en place
Certificate of Achievement Submitted an authenticated
copy of achievement
 Form 1.2

LO2: Prepare a Certificate

range of appetizers

LO3: Present a
range of appetizers

LO4: Store
appetizers
CORE 4. Prepare
salads and
dressing

LO1: Perform mis

en place

LO2: Prepare Certificate of Achievement Submitted an authenticated

variety salads and copy of achievement
dressing Certificate

LO3: Present a
variety of salads
and dressings

LO4: Store salads

and dressings
CORE 5. Prepare
Sandwiches

LO1: Perform mis

en place

LO2: Prepare
variety of Certificate of Achievement Submitted an authenticated
sandwiches copy of achievement
Certificate
LO3: Present a
variety of
Sandwiches

LO4: Store
sandwiches
CORE 6. Prepare
meat dishes
 Form 1.2

LO1 Perform mis en

place

Certificate of Achievement Submitted an authenticated

LO2: Cook meat copy of achievement
cuts for service Certificate

LO3: Present meat

cuts for service

LO4: Store meat

CORE 7. Prepare
vegetable dishes

LO1: Perform mis

en place

LO2: Prepare
vegetable dish es

LO3: Present
vegetable dishes
CORE 8. Prepare
egg dishes

LO1: Perform mis

en place

LO2: Prepare and

cook egg dishes Certificate of Achievement Submitted an authenticated
copy of achievement
Certificate
LO3: Present egg
dishes

LO4: Store egg

dishes
CORE 9. Prepare
starch products

LO1: Perform mis

 Form 1.2

en place

LO2: Prepare starch

dishes

Certificate of Achievement Submitted an authenticated

LO3: Present starch copy of achievement
dishes Certificate

LO4: Store starch

dishes
CORE 10. Prepare
poultry and game
dishes

LO1: Perform mis

en place
Certificate of Achievement Submitted an authenticated
copy of achievement
LO2: Cook poultry Certificate
and game

LO3: Plate/present
poultry and game

LO4: Store poultry

and game
CORE 11. Prepare
seafood dishes

LO1: Perform mis

en place

LO2: Handle fish

and seafood
Certificate of Achievement Submitted an authenticated
copy of achievement
LO3: Cook fish and Certificate
shellfish

LO4: Plate/present
fish and seafood
 Form 1.2

LO5: Store fish and

seafood
CORE 12. Prepare
desserts

LO1: Perform mis

en place

Certificate of Achievement Submitted an authenticated

LO2: Prepare copy of achievement
desserts and sweet Certificate
sauces

LO3: Plate/present
desserts

CORE 13. Package

prepared food

LO1: Select
packaging materials

Certificate of Achievement Submitted an authenticated

LO2: Package food copy of achievement
Certificate
 Form 1.3

Summary of Current Competencies versus Required Competencies

Required Units of Current Competencies Training

Competency/Learning Gaps/Requirement
Outcomes based on CBC s
CORE 1. Clean and maintain kitchen premises
LO1 Clean, sanitize and LO1 Clean, sanitize and
store equipment store equipment
LO2 Clean and sanitize LO2 Clean and sanitize
premises premises
LO3 Dispose of waste LO3 Dispose of waste
CORE 2. Prepare stocks, sauces and soup
LO1 Prepare stocks, glazes LO1 Prepare stocks,
and essences required or glazes and essences
menu items tools and required or menu items
equipment tools and equipment
LO2 Prepare soups required LO2 Prepare soups
for menu items. required for menu
items.
LO3 Prepare sauces required LO3 Prepare sauces
for menu item required for menu item
LO4 Store and reconstitute LO4 Store and
stocks, sauces, and soups reconstitute stocks,
sauces, and soups
CORE 3. Prepare appetizers
LO1 Prepare mis en place LO1 Prepare mis en
place
LO2 Prepare a range of LO2 Prepare a range of
appetizers appetizers
LO3 Present a range of LO3 Present a range of
appetizers appetizers
LO4 Store appetizers LO4 store appetizers
CORE 4. Prepare salad and Dressing
LO1 Perform mis en place LO1 Perform mis en
place
LO2 Prepare variety salads LO2 Prepare variety
and dressing salads and dressing
LO3 Present a variety of LO3 Present a variety of
salads and dressings salads and dressings
LO4 Store starch dishes LO4 Store starch dishes
CORE 5. Prepare Sandwiches
 Form 1.3

LO1 Perform mis en place LO1 Perform mis en

place
LO2 Prepare variety of LO2 Prepare variety of
sandwiches sandwiches
LO3 Present a variety of LO3 Present a variety of
Sandwiches Sandwiches
LO4 Store sandwiches LO4 LO4 Store sandwiches
Store sandwiches LO4 Store sandwiches
CORE 6. Prepare meat dishes
LO1 Perform mis en place LO1 Perform mis en
place
LO2 Cook meat cuts for LO2 Cook meat cuts for
service service
LO3 Present meat cuts for LO3 Present meat cuts
service for service
CORE 7. Prepare vegetable dishes
LO1 Perform mis en place LO1 Perform mis en
place
LO2 Prepare vegetable LO2 Prepare vegetable
Dishes Dishes
LO3 Present vegetable LO3 Present vegetable
Dishes Dishes
LO4 Store vegetable Dishes LO4 Store vegetable
Dishes
CORE 8. Prepare egg dishes
LO1 Perform mis en place LO1 Perform mis en
place
LO2 Prepare and cook egg LO2 Prepare and cook
dishes egg dishes
LO3 Present egg dishes LO3 Present egg dishes
LO4 Store egg dishes LO4 Store egg dishes
CORE 9. Prepare starch products
LO1 Perform mis en place LO1 Perform mis en
place
LO2 Prepare starch dishes LO2 Prepare starch
dishes
LO3 Present starch dishes LO3 Present starch
dishes
LO4 Store starch dishes LO4 Store starch dishes
 Form 1.3

CORE 10. Prepare poultry and game dishe

LO1 Perform mis en place LO1 Perform mis en
place
LO2 Cook poultry and game LO2 Cook poultry and
game
LO3 Plate/present poultry LO3 Plate/present
and game poultry and game
LO4 Store poultry and game LO4 Store poultry and
game
CORE 11. Prepare seafood dishes
LO1 Perform mis en place LO1 Perform mis en
place
LO2 Handle fish and seafood LO2 Handle fish and
seafood
LO3 Cook fish and shellfish LO3 Cook fish and
shellfish
LO4 Plate/present fish and LO4 Plate/present fish
seafood and seafood
LO5 Store fish and seafood LO5 Store fish and
seafood
CORE 12. Prepare desserts
LO1 Perform mis en place LO1 Perform mis en
place
LO2 Prepare desserts and LO2 Prepare desserts
sweet sauces and sweet sauces
LO3 Plate/present desserts LO3 Plate/present
desserts
LO4 Store desserts LO4 Store desserts
CORE 13. Package prepared food
LO1 Select packaging LO1 Select packaging
materials materials
LO2 Package food LO2 Package food
 Form 1.4

Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
LO4: Store vegetable dishes 1. Storingvegetable dishes