FORM 1.

SELF-ASSESSMENT CHECKS
CORE COMPETENCIES
CAN I…?   YES NO
Prepare and produce bakery products
1. Prepare bakery products 
2. Decorate and present bakery products 
3. Store bakery products 
Prepare and produce pastry products
1. Prepare pastry products 
2. Decorate and present pastry products 
3. Store pastry products 
Prepare and present gateaux, tortes and cakes
1. Prepare sponge and cakes 

2. Prepare and use fillings 

3. Decorate cakes 

4. Present cakes 

5. Store cakes 

Prepare and display petits fours

1. Prepare iced petits fours 
2. Prepare fresh petits fours 
3. Prepare marzipan petits fours 
4. Prepare caramelized petits fours 
5. Display petits fours 
6. Store petits fours 
Present desserts
1. Prepare and serve plated desserts 
2. Plan, prepare and present dessert buffet selection or 
plating
3. Store and package desserts 
FORM 1.2

EVIDENCE OF CURRENT COMPETENCIES ACQUIRED

RELATED TO JOB/OCCUPATION

CORE COMPETENCIES (cont.

Form 4.2)
Current Competencies Proof/Evidence Means of Validating
 
1. Prepare and produce bakery Submit transcript of
products Transcript of record records Submit
 Prepare bakery products from an educational training certificate,
 Decorate and present /vocational institution, certificate of
bakery products certificate of achievement,
 Store bakery products achievement, Certificate certificate of
of employment employment
Observation,
Demonstration &
questioning

 
2. Prepare and produce pastry Submit transcript of
products Transcript of record records Submit
 Prepare pastry products from an educational training certificate,
/vocational institution, certificate of
 Decorate and present certificate of achievement,
pastry products achievement, Certificate certificate of
of employment employment
 Store pastry products
Observation,
Demonstration &
questioning

3. Prepare and present gateaux,

tortes and cakes
 Prepare sponge and
cakes
 Prepare and use fillings
 Decorate cakes
 Present cakes
 Store cakes

4. Prepare and display petits  Submit transcript of

fours Transcript of record records Submit
 Prepare iced petits fours from an educational training certificate,
/vocational institution, certificate of

achievement,
 Prepare fresh petits
certificate of
fours certificate of
employment
achievement, Certificate
 Prepare marzipan petits Observation,
of employment
fours Demonstration &
questioning
 Prepare caramelized
petits fours
 Display petits fours
 Store petits fours

 
5. Present desserts Submit transcript of
 Prepare and serve Transcript of record records Submit
plated desserts from an educational training certificate,
/vocational institution, certificate of
 Plan, prepare and certificate of achievement,
present dessert buffet achievement, Certificate certificate of
selection or plating of employment employment
Observation,
 Store and package
Demonstration &
desserts
questioning
Form 1.3

Summary of Current Competencies versus Required

Competencies
Required Units of Training Gaps /
Competency/Learning Current Requirements
Outcomes based on CBC Competencies

CORE COMPETENCIES/ Learning Outcomes

1. Prepare and produce bakery  Prepare

products bakery
 Prepare bakery products
products  Decorate and
 Decorate and present present
bakery products bakery
 Store bakery products products
 Store bakery
products

2. Prepare and produce pastry

products  Prepare
 Prepare pastry pastry
products products

 Decorate and present  Decorate and

pastry products present pastry
products
 Store pastry products
 Store pastry
products

3. Prepare and present

gateaux, tortes and cakes  Prepare
 Prepare sponge and sponge and
cakes cakes

 Prepare and use fillings  Prepare and

use fillings
 Decorate cakes
 Decorate
 Present cakes cakes
 Store cakes  Present
 cakes
 Store cakes

4. Prepare and display petits

fours  Prepare iced
 Prepare iced petits petits fours
fours
 Prepare fresh
 Prepare fresh petits petits fours
fours
 Prepare
 Prepare marzipan petits marzipan
fours petits fours

 Prepare caramelized  Prepare

petits fours caramelized
petits fours
 Display petits fours
 Display petits
 Store petits fours fours
 Store petits
fours


5. Present desserts
 Prepare and serve  Prepare and
plated desserts serve plated
desserts
 Plan, prepare and
present dessert buffet  Plan, prepare
selection or plating and present
dessert buffet
 Store and package selection or
desserts plating
 Store and
package
desserts
Form No. 1.4

Training Needs

Training Needs
Module Title/Module of
(Learning Outcomes) Instruction
Core Competencies
PREPARE AND
 PREPARE SPONGE AND CAKES
PRESENT
 PREPARE AND USE FILLINGS GATEAUX,
 DECORATE CAKES TORTES AND
 PRESENT CAKES
CAKES
 STORE CAKES