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    02-Self-Assessment Checklist

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    Ed Mhac
    This document contains a self-assessment checklist for the competencies required in Bread and Pastry Production NC II. It lists the basic, common, and core competencies and asks the learner to check "yes" or "no" to indicate whether they can perform each competency. The basic competencies cover workplace communication, teamwork, professionalism, and occupational health and safety. The common competencies include industry knowledge, hygiene procedures, computer skills, workplace safety, and customer service. The core competencies focus on preparing, producing, decorating, presenting, and storing various bakery and pastry products like cakes, petits fours, and desserts. The checklist was prepared by an instructor to provide information for

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    02-Self-Assessment Checklist

    Uploaded by

    Ed Mhac
    10 views3 pages
    This document contains a self-assessment checklist for the competencies required in Bread and Pastry Production NC II. It lists the basic, common, and core competencies and asks the learner to check "yes" or "no" to indicate whether they can perform each competency. The basic competencies cover workplace communication, teamwork, professionalism, and occupational health and safety. The common competencies include industry knowledge, hygiene procedures, computer skills, workplace safety, and customer service. The core competencies focus on preparing, producing, decorating, presenting, and storing various bakery and pastry products like cakes, petits fours, and desserts. The checklist was prepared by an instructor to provide information for

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    02-Self-Assessment Checklist (2)

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    This document contains a self-assessment checklist for the competencies required in Bread and Pastry Production NC II. It lists the basic, common, and core competencies and asks the learner to check "yes" or "no" to indicate whether they can perform each competency. The basic competencies cover workplace communication, teamwork, professionalism, and occupational health and safety. The common competencies include industry knowledge, hygiene procedures, computer skills, workplace safety, and customer service. The core competencies focus on preparing, producing, decorating, presenting, and storing various bakery and pastry products like cakes, petits fours, and desserts. The checklist was prepared by an instructor to provide information for

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    10 views3 pages

    02-Self-Assessment Checklist

    Uploaded by

    Ed Mhac
    This document contains a self-assessment checklist for the competencies required in Bread and Pastry Production NC II. It lists the basic, common, and core competencies and asks the learner to check "yes" or "no" to indicate whether they can perform each competency. The basic competencies cover workplace communication, teamwork, professionalism, and occupational health and safety. The common competencies include industry knowledge, hygiene procedures, computer skills, workplace safety, and customer service. The core competencies focus on preparing, producing, decorating, presenting, and storing various bakery and pastry products like cakes, petits fours, and desserts. The checklist was prepared by an instructor to provide information for

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    of 3

    ASIAN CAREGIVING & TECHNOLOGY EDUCATION

    CENTERS

    120 A&A Bldg., B.Serrano St., Cor. P.Jacinto Caloocan City


    (02) 366-3975/736-1539 (02) 463-9328

    120 A&A Bldg., B.Serrano St., Cor. P.Jacinto Caloocan City


    (02) 366-3975/736-1539 (02) 463-9328

    Form 4.1 SELF-ASSESSMENT CHECKLIST

    Instructions: This Self-Check Instrument will give your learning facilitator the necessary
    information essential in Bread and Pastry Production NC II. Please check the appropriate box
    of your answer to the questions below.

    BASIC COMPETENCIES
    1. Participate in Workplace Communication
    CAN I...? YES NO
    1.1 Obtain and convey workplace information?
    1.2 Participate in workplace meetings and discussions?
    1.3 Complete relevant work-related document?
    2. Work In a Team Environment
    2.1 Describe team role and scope?
    2.3 Identify your role and responsibility within a team?
    2.2 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 Evaluate hazards and risks?
    4.3 Control hazards and risks?
    4.4 Maintain occupational health and safety awareness?
    COMMON COMPETENCIES
    1. Develop and Update Industry Knowledge
    1.1 Seek information on the industry?
    1.2 Update industry knowledge?
    2. Observe Workplace Hygiene Procedures
    2.1 Follow hygiene procedures?
    2.2 Identify and prevent hygiene risks?
    3. Perform Computer Operations
    ASIAN CAREGIVING & TECHNOLOGY EDUCATION
    CENTERS

    120 A&A Bldg., B.Serrano St., Cor. P.Jacinto Caloocan City


    (02) 366-3975/736-1539 (02) 463-9328

    3.1 Plan and prepare for tasks to be undertaken?


    3.2 Input data into the computer?
    3.3 Access information using the computer?
    3.4 Produce output/data using a computer system?
    3.5 Maintain computer equipment and systems?

    CAN I...? YES NO


    4. Perform Workplace and Safety Practices
    4.1 Follow workplace procedures for health, safety, and
    security practices?
    4.2 Deal with emergency situations?
    4.3 Maintain safe personal presentation standards?
    5. Provide Effective Customer Service
    5.1 Greet customer?
    5.2 Identify customer needs?
    5.3 Deliver service to the customer?
    5.4 Handle queries through telephone, fax machine,
    internet, and email?
    5.5 Handle complaints, evaluation, and
    recommendations?
    CORE COMPETENCIES
    1. 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 Decorare Cakes?
    3.4 Present Cakes?
    3.5 Store Cakes?
    4. Prepare and Display Petits Fours
    4.1 Prepare Iced Petit Fours?
    4.2 Prepare Fresh Petits Fours?
    4.3 Prepare Marzipan Petits Fours?
    ASIAN CAREGIVING & TECHNOLOGY EDUCATION
    CENTERS

    120 A&A Bldg., B.Serrano St., Cor. P.Jacinto Caloocan City


    (02) 366-3975/736-1539 (02) 463-9328

    4.4 Prepare Caramelized Petit Fours?


    4.5 Display Petits Fours?
    4.6 Store Petits Fours?
    5. Present Desserts
    5.1 Prepare and Serve Plated Desserts?
    5.2 Plan, Prepare and Present Dessert Buffet Selection or
    Plating?
    5.3 Store and Package Desserts?
    Prepared by:

    Edwin S. Macasaet
    Caregiving NC II Instructor

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