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    lei melendrez
    This document contains forms for assessing cooking training needs. Form 1.1 allows self-assessment of basic, common and core competencies related to cooking. Form 1.2 provides evidence of current competencies. By comparing Forms 1.1 and 1.2, Form 1.3 identifies gaps between current and required competencies. The only identified gap is decorating cakes. Form 1.4 specifies the needed training is a module on decorating cakes.

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    Name: - Date: - : Can I ?

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    lei melendrez
    58 views7 pages
    This document contains forms for assessing cooking training needs. Form 1.1 allows self-assessment of basic, common and core competencies related to cooking. Form 1.2 provides evidence of current competencies. By comparing Forms 1.1 and 1.2, Form 1.3 identifies gaps between current and required competencies. The only identified gap is decorating cakes. Form 1.4 specifies the needed training is a module on decorating cakes.

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    This document contains forms for assessing cooking training needs. Form 1.1 allows self-assessment of basic, common and core competencies related to cooking. Form 1.2 provides evidence of current competencies. By comparing Forms 1.1 and 1.2, Form 1.3 identifies gaps between current and required competencies. The only identified gap is decorating cakes. Form 1.4 specifies the needed training is a module on decorating cakes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    58 views7 pages

    Name: - Date: - : Can I ?

    Uploaded by

    lei melendrez
    This document contains forms for assessing cooking training needs. Form 1.1 allows self-assessment of basic, common and core competencies related to cooking. Form 1.2 provides evidence of current competencies. By comparing Forms 1.1 and 1.2, Form 1.3 identifies gaps between current and required competencies. The only identified gap is decorating cakes. Form 1.4 specifies the needed training is a module on decorating cakes.

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    of 7

    Name: __________________________________ Date: ____________

    FORM 1.1 SELF-ASSESSMENT CHECK

    INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data
    or information which is essential in COOKERY sessions. Please
    check the appropriate box of your answer to the questions below.

    BASIC COMPETENCIES
    CAN I…? YES NO
    1. Participate 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 professionalism growth and development
    4. Practice occupational health and safety
    4.1 Evaluate hazard and risks
    4.2 Control hazards and risks
    4.3 Maintain occupational health and safety awareness
    COMMON COMPETENCIES
    CAN I…? YES NO
    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
    3.1 Plan and prepare for task to be undertaken
    3.2 Input data into computer
    3.3 Access information using computer
    3.4 Produce/output data using computer system
    3.5 Maintain computer equipment and systems
    4. Perform workplace and safety practices
    4.1 Follow workplace procedures for health, safety and
    security practices
    4.2 Follow workplace procedures for health, safety and
    security Measure parts practices
    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 customer
    5.4 Handle queries through telephone, fax machine, internet
    and email
    5.5 Handle complaints, evaluation and recommendations
    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
    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 maizipan petits fours
    4.4 Prepare caramelized petits fours
    4.4 Display petits fours
    4.4 Store petits fours
    Evidences/Proof of Current Competencies

    Form 1.2: Evidence of Current Competencies acquired related to


    Job/Occupation

    Current
    Proof/Evidence Means of validating
    competencies

    Prepare and produce  Certificate of


    bakery products Dry seal
    Completion

    Prepare and produce  Certificate of Dry seal


    pastry products Completion

    Prepare and present


    gateaux, tortes and
    cakes

    Prepare and present  Certificate of Dry seal


    petits fours Completion

    Present desserts  Certificate of Dry seal


    Completion
    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

    Required Units of Current Training


    Competency/Learning Competencies Gaps/Requirements
    Outcomes based on CBC
    1. Prepare and produce bakery products
    1.1 Prepare bakery Prepare bakery
    products products
    1.2 Decorate and Decorate and present
    present bakery bakery products
    products
    1.3 Store bakery Store bakery products
    products
    2. Prepare and produce pastry products
    2.1 Prepare pastry Prepare pastry
    products products
    2.2 Decorate and Decorate and present
    present pastry pastry products
    products
    2.3 Store pastry Store pasty products
    products
    3. Prepare and present gateaux, tortes and cakes
    3.1 Prepare sponge and Prepare sponge and
    cakes cakes
    3.2 Prepare and use Prepare and use fillings
    fillings
    3.3 Decorate cakes Decorate cakes
    3.4 Present cakes Present cakes
    3.5 Store cakes Store cakes
    4. Prepare and display petits fours
    4.1 Prepare iced petits Prepare iced petits
    fours fours

    4.2 Prepare fresh petits Prepare fresh petits


    fours fours

    4.3 Prepare maizipan Prepare maizipan petits


    petits fours fours

    4.4 Prepare caramelized Prepare caramelized


    petits fours petits fours

    4.5 Display petits fours Display petits fours

    4.6 Store petits fours Store petits fours

    5. Present desserts

    5.1 Present and serve Present and serve


    plated desserts plated desserts

    5.2 Plan, prepare and Plan, prepare and


    present dessert present dessert buffet
    buffet selection or selection or plating
    plating
    5.3 Store and package Store and package
    desserts desserts
    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


    Module Title/Module of
    Instruction
    Learning Outcomes

    Decorate cakes Decorate cakes

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