Professional Documents
Culture Documents
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 community
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
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
LO1: Clean, sanitize and store equipment ✓
LO2: Clean and sanitize premises ✓
LO3: Dispose of waste ✓
2. Prepare stocks, sauces, and soup
LO1: Prepare stocks, glazes and essences required for ✓
menu items tools and equipment
LO2: Prepare soups required for menu items ✓
LO3: Prepare sauces required for menu item ✓
LO4: Store and reconstitute stocks, sauces, and soups ✓
3. Prepare appetizers
LO1: Prepare mis en place ✓
LO2: Prepare a range of appetizers ✓
LO3: Present a range of appetizers ✓
LO4: Store appetizers ✓
4. Prepare salads and dressing
LO1: Perform Mis en place ✓
LO2: Prepare variety salads and dressing ✓
LO3: Present a variety of salads and dressings ✓
LO4: Store salads and dressings ✓
5. Prepare sandwiches
LO1: Perform Mis en place ✓
LO2: Prepare variety of sandwiches ✓
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
Form 1.1
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
LO3: Present a
range of appetizers
LO4: Store
appetizers
CORE 4. Prepare
salads and
dressing
LO3: Present a
variety of salads
and dressings
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
LO2: Prepare
vegetable dish es
LO3: Present
vegetable dishes
CORE 8. Prepare
egg dishes
en place
LO3: Plate/present
poultry and game
LO4: Plate/present
fish and seafood
Form 1.2
LO3: Plate/present
desserts
LO1: Select
packaging materials
Training Needs