FORM 1.

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 Complete relevant work-related documents 

1.3 Participate in workplace meeting and discussion 

1. Work in a team environment

2.1 Describe and identify team role and responsibility in a team 

2.2 Describe 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 

COMMON COMPETENCIES
1. Develop and update industry knowledge
1.1 Identify and access key sources of information on the industry 

1.2 Access, apply and share industry information 

1.3 Update continuously relevant industry knowledge 

Date Developed: Document No.

Oct. 10, 2022 Issued by:
Date Revised:
BPP NC_II Page 1 of 28
Developed by:
Jennuana j.
Karimuddin Revision
2. Observe workplace hygiene procedures
2.1 Practice personal grooming and hygiene 

2.2 Practice safe and hygienic handling, 

storage and disposal of food, beverage and materials
3. Perform computer operations
3.1 Identify and explain the functions, general 
features and capabilities of both hardware and software
3.2 Prepare and use appropriate hardware and software according 
to task requirements
3.3 Use appropriate devices and procedures to transfer files/data 

3.4 Produce accurate and complete data according to the requirements 

3.5 Maintain computer system 

4. Perform workplace and safety practices

4.1 Practice workplace safety, security and hygiene systems, 
processes and operations
4.2 Respond appropriately to faults, problems and emergency situations 
in line with enterprise guidelines
4.3 Maintain safe personal presentation standards 

5. Provide effective customer service

5.1 Apply effective verbal and non-verbal communication skills to 
respond to customer needs
5.2 Provide prompt and quality service to customer 

5.3 Handle queries promptly and correctly in line with enterprise 

procedures
5.4 Handle customer complaints, evaluation 
and recommendations
CORE COMPETENCIES
1. Prepare and produce bakery products
LO 1.1 Prepare bakery Products 

LO 1.2 Decorate and present 

LO 1.3 Store bakery products 

Date Developed: Document No.
Oct. 10, 2022 Issued by:
Date Revised:
BPP NC_II Page 2 of 28
Developed by:
Jennuana j.
Karimuddin Revision
2. Prepare and produce pastry products
LO 2.1 Prepare pastry and products 

LO2.2 Decorate and present pastry products 

LO2.3 Store pastry products 

3. Prepare and present gateaux, tortes and cakes

LO3.1 Prepare sponge and cakes
LO3.2 Prepare and use fillings 

LO3.3 Decorate cakes 

LO3.4 Present cakes 

LO3.5 Store cakes 

4. Prepare and display petits fours

LO4.1 Prepare iced petits fours 

LO4.2 Prepare fresh petits fours 

LO4.3 Prepare marzipan petits fours 

LO4.4 Prepare caramelized petits fours 

LO4.5 Display petits 

LO4.6 Store petits fours 

5. Present desserts
LO5.1 Prepare and serve plated desserts 

LO5.2 Plan, prepare and present dessert buffet selection or plating 

LO5.3 Store and package 

Date Developed: Document No.

Oct. 10, 2022 Issued by:
Date Revised:
BPP NC_II Page 3 of 28
Developed by:
Jennuana j.
Karimuddin Revision
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Developed: Document No.

Oct. 10, 2022 Issued by:
Date Revised:
BPP NC_II Page 4 of 28
Developed by:
Jennuana j.
Karimuddin Revision
Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
1. Prepare and
produce
 Certificate of Authenticated photocopy
pastry
training of Certificate of training in
products BPP NC-II
2. Prepare and  Certificate of Authenticated photocopy
present training of Certificate of training in
gateaux, BPP NC- II
tortes and
cakes
3. Prepare and  Certificate of Authenticated photocopy
display petits training of Certificate of training in
fours BPP NC-II
4. Present desserts  Certificate of Authenticated photocopy
training of Certificate of training in
BPP NC-II

Date Developed: Document No.

Oct. 10, 2022 Issued by:
Date Revised:
BPP NC_II Page 5 of 28
Developed by:
Jennuana j.
Karimuddin Revision
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
 Prepare and produce
bakery products
LO 1.1 Prepare bakery  Prepare and  Prepare and
Products produce pastry produce
products bakery products

LO 1.2 Decorate and present  Prepare and

present gateaux,
tortes and cakes
LO 1.3 Store bakery  Prepare and
products display petits
fours

Date Developed: Document No.

Oct. 10, 2022 Issued by:
Date Revised:
BPP NC_II Page 6 of 28
Developed by:
Jennuana j.
Karimuddin Revision
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Module
Gaps Title/Module of Duration (hours)
Instruction
Prepare and Preparing and
produce producing Bakery
products
Bakery products
LO 1.1 Prepare bakery
Products
LO 1.2 Decorate and present
LO 1.3 Store bakery products

Date Developed: Document No.

Oct. 10, 2022 Issued by:
Date Revised:
BPP NC_II Page 7 of 28
Developed by:
Jennuana j.
Karimuddin Revision