FORM 1.

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 Participate in workplace meetings and discussions

1.3 Complete relevant work related documents

2.WORK IN A 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 Hazards/Risks

4.3 Contingency measures

4.4 PPE

4.5 Emergency-related drills and training

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 1 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
4.6 OHS personal records

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

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 recommendation

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

Date Document No. NTTA-TM1-07

Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 2 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
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

CAKES

3.1 Prepare sponge and cakes

3.2 Prepare and use fillings

3.3 Decorate cakes

3.4 Present cake

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

Date Document No. NTTA-TM1-07

Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 3 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
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

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.

Date Document No. NTTA-TM1-07

Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 4 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
BASIC
1.PARTICIPATE IN WORKPLACE COMMUNICATION
1.1Obtain and
convey workplace
information
Submitted current and
1.2 Participate in College TOR authentic College TOR
workplace meetings and Certificate of
and discussions Certificate of Training Employment/training.
1.3Complete
relevant work
related documents
2. Work in team environment
2.1 Describe team
role and scope
2.2 Identify own Submitted current and
role and College TOR authentic College TOR
responsibility and Certificate of
within team Certificate of Training Employment/training.
2.3 Work as a team
member
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate
personal objectives Submitted current and
with organizational authentic College TOR
goals and Certificate of
College TOR
3.2 Set and meet Employment/training.
work priorities Certificate of Training
3.3 Maintain
professional growth
and development

4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 5 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
4.1 Identify hazards
and risks
4.2 Evaluate Submitted current and
hazards and risks College TOR authentic College TOR
4.3 Control hazards and Certificate of
Certificate of Training
and risks Employment/training
4.4 Maintain OHS
awareness
Common Competencies
1. PERFORM WORKPLACE AND SAFETY PRACTICES
1.1 Follow
workplace
procedures for
health, safety and
security practices Submitted current and
1.2 Deal with authentic College TOR
College TOR
emergency and Certificate of
situations Certificate of Training Employment/training
1.3 Maintain safe
personal
presentation
standards
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
2.1 Greet customer
2.2 Identify
customer needs
2.3 Deliver service
to customer
College TOR Submitted current and
2.4 Handle queries authentic College TOR
through telephone, Certificate of Training
and Certificate of
fax machine, Employment/training
internet and email
2.5 Handle
complaints,
evaluation and
recommendations

3. OBSERVE WORKPLACE HYGIENE PROCEDURES

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 6 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
3.1 Follow hygiene
procedures Submitted current and
College TOR
3.2 Identify and authentic College TOR
prevent hygiene Certificate of Training and Certificate of
risks Employment/training
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
4.1 Seek
information on the Submitted current and
industry College TOR
authentic College TOR
4.2 Update industry Certificate of Training and Certificate of
knowledge Employment/training
5. PERFORM COMPUTER OPERATIONS
5.1Plan and
prepare for task to
be undertaken
5.2 Input data into
computer
5.3 Access
information using Submitted current and
computer College TOR authentic College TOR
5.4Produce/output Certificate of Training and Certificate of
data using Employment/training
computer system
5.5 Maintain
computer
equipment and
systems
6. PREPARE AND PRODUCE BAKERY PRODUCTS
6.1 Prepare bakery
products
6.2 Decorate and Submitted current and
present bakery College TOR authentic College TOR
products and Certificate of
Certificate of Training
6.3 Store bakery Employment/training
products

7. PREPARE AND PRODUCE PASTRY PRODUCTS

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 7 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
7.1 Prepare pastry
products
7.2 Decorate and Submitted current and
present pastry College TOR authentic College TOR
products and Certificate of
Certificate of Training
7.3 Store pastry Employment/training
products

8. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

8.1 Prepare sponge
and cakes
8.2 Prepare and use Submitted current and
fillings College TOR authentic College TOR
8.3 Decorate cakes and Certificate of
Certificate of Training
Employment/training
8.4 Present cakes
8.5 Store cakes

9. PREPARE AND DISPLAY PETITS FOURS

9.1 Prepare iced
petits fours
9.2 Prepare fresh
petits fours
9.3 Prepare
marzipan petits
fours Submitted current and
College TOR
9.4 Prepare authentic College TOR
caramelized petits Certificate of Training and Certificate of
fours Employment/training

9.5 Display petits

fours
9.6 Store petits
fours

10. PRESENT DESSERTS

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 8 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
10.1 Present and
serve plated
desserts
Submitted current and
10.2 Plan, prepare College TOR authentic College TOR
and present dessert and Certificate of
buffet selection or Certificate of Training
Employment/training
plating
10.3 Store and
package desserts

Date Document No. NTTA-TM1-07

Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 9 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
 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 (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION

Obtain and convey Obtain and convey

workplace information workplace
information

Participate in workplace Participate in

meetings and discussions workplace meetings
and discussions

Complete relevant work Complete relevant

related documents work related
documents
WORK IN A TEAM ENVIRONMENT
Describe team role and Describe team role
scope and scope

Identify own role and Identify own role

responsibility within team and responsibility
within team

Work as a team member Work as a team

member

Practice Career Professionalism

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 10 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals

Set and meet work Set and meet work

priorities priorities

Maintain professional Maintain

growth and development professional growth
and development
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Identify hazards and risks Identify hazards and

risks

Hazards/Risks Hazards/Risks

Contingency measures Contingency

measures

PPE PPE

Emergency-related drills Emergency-related

and training drills and training

OHS personal records OHS personal

records

2. COMMON COMPETENCIES
PERFORM WORKPLACE AND SAFETY PRACTICES

Follow workplace procedures Follow workplace

for health, safety and procedures for health,
security practices safety and security
practices

Deal with emergency Deal with emergency

situations situations

Maintain safe personal Maintain safe

presentation standards personal presentation
standards

PROVIDE EFFECTIVE CUSTOMER SERVICE

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 11 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
Greet customer Greet customer

Identify customer needs Identify customer

needs

Deliver service to customer Deliver service to

customer

Handle queries through Handle queries

telephone, fax machine, through telephone, fax
internet and email machine, internet and
email

Handle complaints, Handle complaints,

evaluation and evaluation and
recommendation recommendation
OBSERVE WORKPLACE HYGIENE PROCEDURES

Follow hygiene procedures Follow hygiene

procedures

Identify and prevent Identify and prevent

hygiene risks hygiene risks
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Seek information on the Seek information on

industry the industry

Update industry knowledge Update industry

knowledge
PERFORM COMPUTER OPERATIONS

Plan and prepare for task Plan and prepare for

to be undertaken task to be undertaken

Input data into computer Input data into

computer

Access information using Access information

computer using computer

Produce/output data using Produce/output data

computer system using computer
system
Maintain computer equipment Maintain computer
and systems equipment and systems

3. CORE COMPETENCIES
PREPARE AND PRODUCE BAKERY PRODUCTS
Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 12 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
Prepare bakery products Prepare bakery
products

Decorate and present Decorate and

bakery products present bakery
products

Store bakery products Store bakery

products
PREPARE AND PRODUCE PASTRY PRODUCTS

Prepare pastry products Prepare pastry

products

Decorate and present Decorate and

pastry products present pastry
products

Store pastry products Store pastry

products
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Prepare sponge and cakes Prepare sponge and

cakes

Prepare and use fillings Prepare and use

fillings

Decorate cakes Decorate cakes

Present cakes Present cakes

Store cakes Store cakes

PREPARE AND DISPLAY PETITS FOURS

Prepare iced petits fours Prepare iced petits

fours

Prepare fresh petits fours Prepare fresh petits

fours

Prepare marzipan petits Prepare marzipan

fours petits fours

Prepare caramelized petits Prepare caramelized

Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 13 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
fours petits fours

Display petits fours Display petits fours

Store petits fours Store petits fours

PRESENT DESSERTS

Present and serve plated Present and serve

desserts plated desserts

Plan, prepare and present Plan, prepare and

dessert buffet selection or present dessert
plating buffet selection or
plating

Store and package Store and package

desserts desserts

Training
Gaps/Requirement
s
Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 14 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
 2.

3.

4.

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
1.

2.

3.

6.

7.

Date Document No. NTTA-TM1-07

Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 15 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01
 Date Document No. NTTA-TM1-07
Developed: Issued by:
July 2010
Bread and Pastry Date Revised: Page 16 of 28
NCII February 2012 NTTA
Developed by:
NTTA
Revision # 01