FORM 1.

1 SELF-ASSESSMENT CHECKLIST
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information
which is essential in designing a training plan. Please check the appropriate box
of your answer to the questions below.

CAN I? .... YES NO

BASIC COMPETENCIES
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 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 Evaluate hazards and risks
4.3 Control hazards and risks
4.4 Maintain OHS awareness
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 recommendations
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
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 cakes
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
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

Prepared by: Noted by:

SHIELA MAE M. ESCOVILLA NOBERNIA O. MAGPATOC, Ph. D

BPP NC II Trainer School Head

 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation (Food and Beverage Service NC II)

Current Competencies Means of

(Core)
1. Prepare and produce
bakery products
2. Prepare and produce
pastry products
3. Prepare and present
gateaux, tortes and cakes
4. Prepare and display
petits fours
5. Present desserts
Proof/Evidence
Validating
Certification of Submitted certification
related training of related training
Certification of Submitted certification
related training of related training
Certification of Submitted certification
related training of related training
Certification of Submitted certification
related training of related training

Prepared by: Noted by:

SHIELA MAE M. ESCOVILLA NOBERNIA O. MAGPATOC, Ph. D

BPP NC II Trainer School Head

 Form 1.3 Comparing and Cross Matching

Required Unit of
Current Training
Competency/Learning
Competencies Gaps/Requirements
Outcomes
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products 1.1 Prepare bakery
products
1.2 Decorate and present 1.2 Decorate and
bakery products present bakery
products
1.3 Store bakery products 1.3 Store bakery
products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products 2.1 Prepare pastry products
2.2 Decorate and present pastry 2.2 Decorate and present
products pastry products
2.3 Store pastry products 2.3 Store pastry products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and cakes 3.1 Prepare sponge and
cakes
3.2 Prepare and use fillings 3.2 Prepare and use fillings
3.3 Decorate cakes 3.3 Decorate cakes
3.4 Present cakes 3.4 Present cakes
3.5 Store cakes 3.5 Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petits fours 4.1 Prepare iced petits fours
4.2 Prepare fresh petits fours 4.2 Prepare fresh petits fours
4.3 Prepare marzipan petits 4.3 Prepare marzipan petits
fours fours
4.4 Prepare caramelized petits 4.4 Prepare caramelized
fours petits fours
4.5 Display petits fours 4.5 Display petits fours
4.6 Store petits fours 4.6 Store petits fours
5. PRESENT DESSERTS
5.1 Prepare and serve plated 5.1 Prepare and serve plated
desserts desserts
5.2 Plan, prepare and present 5.2 Plan, prepare and present
dessert buffet selection or dessert buffet selection or
plating plating
5.3 Store and package desserts 5.3 Store and package
desserts

Prepared by: Noted by:

SHIELA MAE M. ESCOVILLA NOBERNIA O. MAGPATOC, Ph. D

BPP NC II Trainer School Head
Form 1.4 Training Needs

Module
Gaps Title/Module Duration
of (hours)
Instruction
UC1. Prepare and produce bakery
products
1.1 Prepare bakery products PREPARING (21 hours
AND duration)
1.2 Decorate and present bakery PRODUCING
products BAKERY
1.3 Store bakery products PRODUCTS

Prepared by: SHIELA MAE MIER ESCOVILLA

BPP NC II Trainer