Scribd Logo
Upload

Welcome to Scribd!

  • 95 views

    Form 2.1 Self Assessment Check

    Uploaded by

    Lowkee Drowzz
    This self-assessment checklist allows a trainer to evaluate their own skills and competencies in food preparation and presentation. The individual completing the form indicates whether they feel competent in 13 core areas of food handling and cooking, including preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat, vegetable, egg, starch, poultry, seafood, and dessert dishes as well as packaging prepared foods. Within each core area are 3-4 specific skills that are assessed. The purpose is to help the trainer identify any gaps in their own abilities in order to better plan training sessions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Form 2.1 Self Assessment Check

    Uploaded by

    Lowkee Drowzz
    95 views3 pages
    This self-assessment checklist allows a trainer to evaluate their own skills and competencies in food preparation and presentation. The individual completing the form indicates whether they feel competent in 13 core areas of food handling and cooking, including preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat, vegetable, egg, starch, poultry, seafood, and dessert dishes as well as packaging prepared foods. Within each core area are 3-4 specific skills that are assessed. The purpose is to help the trainer identify any gaps in their own abilities in order to better plan training sessions.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This self-assessment checklist allows a trainer to evaluate their own skills and competencies in food preparation and presentation. The individual completing the form indicates whether they feel competent in 13 core areas of food handling and cooking, including preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat, vegetable, egg, starch, poultry, seafood, and dessert dishes as well as packaging prepared foods. Within each core area are 3-4 specific skills that are assessed. The purpose is to help the trainer identify any gaps in their own abilities in order to better plan training sessions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    95 views3 pages

    Form 2.1 Self Assessment Check

    Uploaded by

    Lowkee Drowzz
    This self-assessment checklist allows a trainer to evaluate their own skills and competencies in food preparation and presentation. The individual completing the form indicates whether they feel competent in 13 core areas of food handling and cooking, including preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat, vegetable, egg, starch, poultry, seafood, and dessert dishes as well as packaging prepared foods. Within each core area are 3-4 specific skills that are assessed. The purpose is to help the trainer identify any gaps in their own abilities in order to better plan training sessions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    FORM 2.

    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.
    CAN I…? YES NO
    CORE COMPETENCIES
    1. Clean and maintain kitchen premises
    1.1.1 Clean, sanitize and store equipment X

    1.1.2 Clean and sanitize premises X


    1.1.3 Dispose of waste X

    2. Prepare stocks, sauces and soup


    2.1.1 Prepare stocks, glazes and essences required for menu items X

    tools and equipment


    2.1.2 Prepare soups required for menu items. X
    2.1.3 Prepare sauces required for menu item X
    2.1.4 Store and reconstitute stocks, sauces and soups X

    3. Prepare appetizers
    3.1.1 Prepare mis en place X

    3.1.2 Prepare a range of appetizers X


    3.1.3 Present a range of appetizers X
    3.1.4 Store appetizers X

    4. Prepare salads and dressing


    X
    4.1.1 Perform Mis en place X
    4.1.2 Prepare variety salads and dressing X
    4.1.3 Present a variety of salads and dressings
    X
    4.1.4 Store salads and dressings
    5. Prepare sandwiches
    X
    5.1.1 Perform Mis en place
    X
    5.1.2 Prepare variety of sandwiches
    X
    5.1.3 Present a variety of sandwiches
    5.1.4 Store sandwiches X

    6. Prepare meat dishes


    6.1.1 Perform Mis en place X

    6.1.2 Cook meat cuts for service X


    6.1.3 Present meat cuts for service X
    6.1.4 Store meat X

    Date Developed: Document No. NTTA-TM1-07


    Trainers July 2010 Issued by:
    Methodology Level I Date Revised:
    February 2012 Page 1 of 61
    Developed by: NTTA
    Templates NTTA
    Revision # 01
    CAN I…? YES NO
    7. Prepare vegetable dishes
    7.1.1 Perform Mis en place X

    7.1.2 Prepare vegetable dishes X


    7.1.3 Present vegetable dishes X
    7.1.4 Store vegetable dishes X

    8. Prepare egg dishes


    8.1.1 Perform Mis en place X

    8.1.2 Prepare and cook egg dishes X


    8.1.3 Present egg dishes X
    8.1.4 Store egg dishes X

    9. Prepare starch products


    9.1.1 Perform Mis en place X

    9.1.2 Prepare starch dishes X


    9.1.3 Present starch dishes X
    9.1.4 Store starch dishes X

    10. Prepare poultry and game dishes


    10.1.1 Perform Mis en place X

    10.1.2 Cook poultry and game X


    X
    10.1.3 Plate/present poultry and game
    X
    10.1.4 Store poultry and game
    11. Prepare seafood dishes
    11.1.1 Perform Mis en place X
    11.1.2 Handle fish and seafood X
    11.1.3 Cook fish and shellfish X

    11.1.4 Plate/present fish and seafood X

    11.1.5 Store fish and seafood X

    12. Prepare desserts


    12.1.1 Perform Mis en place X

    12.1.2 Prepare desserts and sweet sauces X


    X
    12.1.3 Plate/present desserts
    X
    12.1.4 Store desserts

    Date Developed: Document No. NTTA-TM1-07


    Trainers July 2010 Issued by:
    Methodology Level I Date Revised:
    February 2012 Page 2 of 61
    Developed by: NTTA
    Templates NTTA
    Revision # 01
    CAN I…? YES NO
    13. Package prepared foods
    13.1.1 Select packaging materials X

    13.1.2 Package food X

    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. NTTA-TM1-07


    Trainers July 2010 Issued by:
    Methodology Level I Date Revised:
    February 2012 Page 3 of 61
    Developed by: NTTA
    Templates NTTA
    Revision # 01

    You might also like