FORM 1.

1 SELF-ASSESSMENT CHECK

Name: ____________________________________ Date: ______________

INSTRUCTIONS: This Self-Check Instrument will provide necessary data or information which is
essential in planning training sessions. Please check the appropriate box of your answer to the
questions below.

CAN I…? YES NO

Core Competencies
1.Clean and Maintain Kitchen Premises
1.1 Clean, sanitize, and store kitchen tools and equipment √
1.2 Clean and sanitize kitchen premises √
2.Prepare Stocks, Sauces and Soups
2.1 Prepare stocks for menu items √
2.2 Prepare soups required for menu items √
2.3 Prepare sauces required for menu items √
2.4 Store and reconstitute stocks, sauces and soups √
2.5 Evaluate the finish products √
3.Prepare Appetizers
3.1 Perform mise en place √
3.2 Prepare a range of appetizer √
3.3 Present a range of appetizer √
3.4 Store appetizers √
4.Prepare Salad and Dressings
4.1 Perform mise en place √
4.2 Prepare a variety of salads and dressings √
4.3 Present a variety of salads and dressings √
4.4 Store salad and dressing √
CAN I…? YES NO
5.Prepare Sandwiches
5.1 Perform mise en place √
5.2 Prepare a variety of sandwiches √
5.3 Present a variety of sandwiches √
5.4 Storing sandwiches √

6.Prepare Meat Dishes

6.1 Perform mise en place √

6.2 Cook meat cuts √

6.3 Present meat dishes √
6.4 Store meat √
7.Prepare Vegetable Dishes

7.1 Perform mise en place √

7.2 Prepare vegetable dishes √
7.3 Present vegetable dishes √
7.4 Store vegetable √
7.5 Evaluate the finished products √
8.Prepare Egg Dishes

8.1 Perform mise en place √

8.2 Prepare and cook egg dishes √
8.3 Present egg dishes √
8.4 Evaluate the finished products √
9.Prepare Starch Dishes

9.1 Perform mise en place √

9.2 Prepare starch dishes √
9.3 Present starch dishes √
9.4 Storing starch dishes √
 10.Prepare Poultry and Game Dishes

10.1 Perform mise en place √

10.2 Cook poultry and game bird dishes √
10.3 Plate/Present poultry and game bird dishes √
10.4 Store poultry and game bird √
10.5 Evaluate the finished products √
11.Prepare Seafood Dishes √
11.1 Perform mise en place √
11.2 Handle fish and seafood √
11.3 Cook fish and shellfish √
11.4 Plate/Present fish and seafood √
11.5 Store fish and seafood √
11.6 Evaluate the finished product √
12.Prepare Desserts

12.1 Perform mise en place √

12.2 Prepare dessert √
12.3 Plate/Present desserts √
12.4 Storing desserts √
13.Package Prepared Food

13.1 Select packaging materials √

13.2 Package food items √

FORM 1.2 EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED

TO JOB/OCCUPATION

Current Competencies Proof/Evidence Means of Validating

Core Competencies
5. Prepare Sandwiches
5.1 Perform mise en place Certificate of Demonstration and
Employment as JHS Interview
TLE Teacher
 handling BPP subject.

5.2 Prepare a variety of sandwiches Certificate of

Employment as JHS Demonstration and
TLE Teacher Interview
handling BPP subject.

5.3 Present a variety of sandwiches Certificate of

Employment as JHS Demonstration and
TLE Teacher Interview
handling BPP subject.

5.4 Storing sandwiches Certificate of

Employment as JHS Demonstration and
TLE Teacher Interview
handling BPP subject.

FORM 1.3 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED

COMPETENCIES

Required Units of Current Competencies Training

Competency/Learning Outcomes Gaps/Requirements
based on CBC

1. Clean and Maintain Kitchen Premises

1.1 Clean, sanitize, and store 1.1 Clean, sanitize, and store
kitchen tools and equipment kitchen tools and equipment
1.2 Clean and sanitize kitchen 1.2 Clean and sanitize kitchen
premises premises

2. Prepare Stocks, Sauces and Soups

2.1 Prepare stocks for menu items 2.1 Prepare stocks for menu
items

2.2 Prepare soups required for 2.2 Prepare soups required

menu item for menu item

2.3 Prepare sauces required for 2.3 Prepare sauces required

menu item for menu item

2.4 Store and reconstitute stocks, 2.4 Store and reconstitute

sauces, and soups stocks, sauces, and soups

2.5 Evaluate the finish product 2.5 Evaluate the finish

 product

3. Prepare Appetizers
3.1 Perform mise en place 3.1 Perform mise en place

3.2 Prepare a range of appetizer 3.2 Prepare a range of

appetizer

3.3 Present a range of appetizer 3.3 Present a range of

appetizer

3.4 Store appetizer 3.4 Store appetizer

4. Prepare Salad and Dressings

4.1 Perform mise en place 4.1 Perform mise en place

4.2 Prepare a variety of salad and 4.2 Prepare a variety of salad

dressings and dressings

4.3 Present a variety of salad and 4.3 Present a variety of salad

dressings and dressings

4.4 Store salad and dressings 4.4 Store salad and dressings

5. Prepare Sandwiches
5.1 Perform mise en place 5.1 Perform mise en
place

5.2 Prepare a variety of sandwiches 5.2 Prepare a variety of

sandwiches

5.3 Present a variety of sandwiches 5.3 Present a variety of

sandwiches

5.4 Storing sandwiches 5.4 Storing sandwiches

6. Prepare Meat Dishes

6.1 Perform mise en place 6.1 Perform mise en place

6.2 Cook meat cuts 6.2 Cook meat cuts

6.3 Present meat dishes 6.3 Present meat dishes

6.4 Store meat 6.4 Store meat

7. Prepare Vegetable Dishes

7.1 Perform mise en place 7.1 Perform mise en place

7.2 Prepare vegetable dishes 7.2 Prepare vegetable dishes

7.3 Present vegetable dishes 7.3 Present vegetable dishes

7.4 Store vegetables 7.4 Store vegetables

7.5 Evaluate the finished product 7.5 Evaluate the finished

product
 8. Prepare Egg Dishes
8.1 Perform mise en place 8.1 Perform mise en place

8.2 Prepare and cook egg dishes 8.2 Prepare and cook egg
dishes

8.3 Present egg dishes 8.3 Present egg dishes

8.4 Evaluate the finished product 8.4 Evaluate the finished

product

9. Prepare Starch Dishes

9.1 Perform mise en place 9.1 Perform mise en place

9.2 Prepare starch dishes 9.2 Prepare starch dishes

9.3 Present starch dishes 9.3 Present starch dishes

9.4 Storing starch dishes 9.4 Storing starch dishes

10. Prepare Poultry and Game Dishes

10.1 Perform mise en place 10.1 Perform mise en place

10.2 Cook poultry and game bird 10.2 Cook poultry and game
dishes bird dishes

10.3 Plate/Present poultry and 10.3 Plate/Present poultry

game bird dishes and game bird dishes

10.4 Store poultry and game bird 10.4 Store poultry and game
dishes bird dishes

10.5 Evaluate the finished product 10.5 Evaluate the finished

product
11. Prepare Seafood Dishes
11.1 Perform mise en place 11.1 Perform mise en place

11.2 Handle fish and seafood 11.2 Handle fish and seafood

11.3 Cook fish and shellfish 11.3 Cook fish and shellfish

11.4 Plate/Present fish and seafood 11.4 Plate/Present fish and

seafood

11.5 Store fish and seafood 11.5 Store fish and seafood

11.6 Evaluate the finished product 11.6 Evaluate the finished

product

12. Prepare Desserts

12.1 Perform mise en place

12.2 Prepare dessert 12.2 Prepare dessert

12.3 Plate/Present desserts 12.3 Plate/Present desserts

12.4 Storing desserts 12.4 Storing desserts

13. Package Prepared Food

13.1 Select packaging materials 13.1 Select packaging
materials

13.2 Package food items 13.2 Package food items

FORM NO. 1.4 TRAINING NEEDS

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)

Perform mise en place

Prepare a variety of sandwiches

Prepare Sandwiches
Present a variety of sandwiches

Storing sandwiches