Form 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 discussion /
1.3 Complete relevant works 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 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I…? YES NO
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 /
 Form 1.1

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
CAN I…? YES NO
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
 Form 1.1

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 /
 Form 1.2

Evidences/Proof of Current Competencies

Current Competencies Proof/Evidence Means of validating

BASIC COMPETENCIES
1. Participate in Workplace Communication

1.1Participate in workplace meetings Certificate of DEMONSTRATION

and discussion Achievements
1.2 Participate in workplace meetings
and discussion
1.3 Complete relevant works related
documents
2. Work in a Team environment

2.1 Describe team role and scope Certificate of DEMONSTRATION

Achievements
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 Certificate of DEMONSTRATION
organizational goals Achievements
3.2 Set and meet work priorities
3.3 Maintain professional growth and
developments
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks Certificate of DEMONSTRATION
Achievements
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 Certificate of DEMONSTRATION
health, safety and security practices Achievements
1.2 Deal with emergency situations
1.3 Maintain safe personal
presentation standards

2. PROVIDE EFFECTIVE CUSTOMER SERVICE

 Form 1.2

2.1 Greet customer

2.2 Identify customer needs
2.3 Deliver service to customer Certificate of DEMONSTRATION
Achievements
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 Certificate of DEMONSTRATION
Achievements
3.2 Identify and prevent hygiene risks

4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

4.1 Seek information on the industry Certificate of DEMONSTRATION
Achievements
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 DEMONSTRATION
computer
Certificate of
5.4 Produce/output data using Achievements
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
 Form 1.2

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
 Form 1.3

Summary of Current Competencies versus Required Competencies

Required Units of Current Competencies Training

Competency/Learning Gaps/Requirement
Outcomes based on CBC s
BASIC COMPETENCIES
1. Participate in Workplace Communication
1.1 Obtain and convey 1.1 Obtain and convey
workplace information workplace information
1.2 Participate in workplace 1.2 Participate in workplace
meetings and discussion meetings and discussion
1.3 Complete relevant works 1.3 Complete relevant
related documents works related documents
2. Work in a Team environment
2.1 Describe team role and 2.1 Describe team role and
scope scope
2.2 Identify own role and 2.2 Identify own role and
responsibility within team responsibility within team
2.3 Work as a team member 2.3 Work as a team
member
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal 3.1 Integrate personal
objectives with organizational objectives with
goals organizational goals
3.2 Set and meet work 3.2 Set and meet work
priorities priorities
3.3 Maintain professional 3.3 Maintain professional
growth and development growth and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks 4.1 Identify hazards and
risks
4.2 Evaluate hazards and risks 4.2 Evaluate hazards and
risks
4.3 Control hazards and risks 4.3 Control hazards and
risks
4.4 Maintain OHS awareness 4.4 Maintain OHS
awareness
COMMON COMPETENCIES
1. PERFORM WORKPLACE AND SAFETY PRACTICES
1.1 Follow workplace 1.1 Follow workplace
 Form 1.3

procedures for health, safety procedures for health,

and security practices safety and security
practices
1.2 Deal with emergency 1.2 Deal with emergency
situations situations
1.3 Maintain safe personal 1.3 Maintain safe personal
presentation standards presentation standards
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
2.1 Greet customer 2.1 Greet customer
2.2 Identify customer needs 2.2 Identify customer needs
2.3 Deliver service to customer 2.3 Deliver service to
customer
2.4 Handle queries through 2.4 Handle queries through
telephone, fax machine, telephone, fax machine,
internet and email internet and email
2.5 Handle complaints, 2.5 Handle complaints,
evaluation and evaluation and
recommendations recommendations
3. OBSERVE WORKPLACE HYGIENE PROCEDURES
3.1 Follow hygiene procedures 3.1 Follow hygiene
procedures
3.2 Identify and prevent 3.2 Identify and prevent
hygiene risks hygiene risks
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
4.1 Seek information on the 4.1 Seek information on the
industry industry
4.2 Update industry knowledge 4.2 Update industry
knowledge
5. PERFORM COMPUTER OPERATIONS
5.1 Plan and prepare for task 5.1 Plan and prepare for
to be undertaken task to be undertaken
5.2 Input data into computer 5.2 Input data into
computer
5.3 Access information using 5.3 Access information
computer using computer
5.4 Produce/output data using 5.4 Produce/output data
computer system using computer system
5.5 Maintain computer 5.5 Maintain computer
equipment and systems equipment and systems
CORE COMPETENCIES
1. PREPARE AND PRODUCE BAKERY PRODUCTS
 Form 1.3

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 2.2 Decorate and
pastry products present 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
fours marzipan petits
fours
4.4 Prepare caramelized petits 4.4 Prepare
fours caramelized petits
fours
4.5 Display petits fours 4.5 Display petits
fours
4.6 Store petits fours 4.6 Store petits
fours
PRESENT DESSERTS
 Form 1.3

5.1 Present and serve plated 5.1 Present and

desserts serve plated
desserts
5.2 Plan, prepare and present 5.2 Plan, prepare
dessert buffet selection or and present dessert
plating buffet selection or
plating
5.3 Store and package desserts 5.3 Store and
package desserts
 Form 1.4

Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
1. PREPARE AND PRODUCE 1. PREPARING AND
BAKERY PRODUCTS PRODUCING BAKERY
PRODUCTS
1.1 Prepare bakery products
1.2 Decorate and present bakery products
1.3 Store bakery products
2.PREPARE AND PRODUCE PASTRY 2. PREPARING AND
PRODUCTS PRODUCING PASTRY
PRODUCTS
2.1 Prepare pastry products
2.2 Decorate and present pastry products
2.3 Store pastry products
3. PREPARE AND PRESENT GATEAUX, 3.PREPARING AND
TORTES AND CAKES PRESENTING 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 4. PREPARING AND
FOURS DISPLAYING 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 PRESENTING 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