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
 Obtain and convey workplace information
 Participate in workplace meetings and discussions
 Complete relevant work related documents
2. Work in a Team Environment
 Describe team role and scope.
 Identify own role and responsibility within team.
 Work as a team member
3. Practice Career Professionalism
 Integrate personal objectives with organizational
goals.
 Set and meet work priorities.
 Maintain professional growth and development.
4. Practice Occupational Health and Safety Procedures
 Evaluate hazard and risks
 Control hazards and risks
 Maintain occupational health and safety awareness

COMMON COMPETENCIES
CAN I…? YES NO
1. Perform Workplace and Safety Practices

Date Developed: Document No.

Issued by:
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Production NC II Developed by:
QUEENIE E.
VILLANUEVA Revision #
  Follow workplace procedures for health, safety and
security practices.
 Deal with emergency situations.
 Maintain safe personal presentation standards
2. Provide Effective Customer Service
 Greet customer
 Identify customer needs.
 Deliver service to customer.
 Handle queries through telephone, fax machine,
internet and email.
 Handle complaints, evaluation and
recommendations.
3. Observe Workplace Hygiene Procedures
 Follow hygiene procedures.
 Identify and prevent hygiene risks
4. Develop and Update Industry Knowledge
 Seek information on the industry
 Update industry knowledge
5. Perform Computer Operations
 Plan and prepare for task to be undertaken
 Input data into computer
 Access information using computer
 Produce/output data using computer system
 Maintain computer equipment and systems

CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
 Prepare bakery products.
 Decorate and present bakery products.

Date Developed: Document No.

Issued by:
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Production NC II Developed by:
QUEENIE E.
VILLANUEVA Revision #
  Store bakery products.
2. PREPARE AND PRODUCE PASTRY PRODUCTS
 Prepare pastry products.
 Decorate and present pastry products.
 Store pastry products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
 Prepare sponge and cakes.
 Prepare and use fillings.
 Decorate cakes
 Present cakes
 Store cakes
4. PREPARE AND DISPLAY PETITS FOURS
 Prepare iced petits fours.
 Prepare fresh petits fours.
 Prepare marzipan petits fours
 Prepare caramelized petits fours
 Display petits fours
 Store petits fours
5. PRESENT DESSERTS
 Present and serve plated desserts
 Plan, prepare and present dessert buffet selection or
plating
 Store and package desserts
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
Prepare sponge Certificate of Training Demonstration

Date Developed: Document No.

Issued by:
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Production NC II Developed by:
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VILLANUEVA Revision #
and cakes.
Prepare and use Certificate of Employment Demonstration
fillings.
Present cakes Certificate of Training Demonstration
Store cakes Certificate of Employment Interview

Date Developed: Document No.

Issued by:
Bread and Pastry Page 4 of 250
Production NC II Developed by:
QUEENIE E.
VILLANUEVA 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
1. PREPARE AND PRODUCE BAKERY PRODUCTS
Prepare bakery products Prepare bakery
products
Decorate and present Decorate and
bakery products present bakery
products
Store bakery products Store bakery
products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products Prepare pastry
products
Decorate and present Decorate and
pastry products present pastry
products
Store pastry products Store pastry
products
3. PREPARE AND DISPLAY PETITS FOURS
Prepare iced petits fours Prepare iced petits
fours
Prepare fresh petits fours Prepare fresh petits
fours
Prepare marzipan petits Prepare marzipan
fours petits fours

Date Developed: Document No.

Issued by:
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Production NC II Developed by:
QUEENIE E.
VILLANUEVA Revision #
 Prepare caramelized petits Prepare caramelized
fours petits fours
Display petits fours Display petits fours
Store petits fours Store petits fours
4. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Prepare sponge and cakes Prepare sponge and
cakes
Prepare and use fillings. Prepare and use
fillings.
Decorate cakes Decorate cakes
Present cakes Present cakes
Store Cakes Store Cakes
5. PRESENT DESSERTS
Present and serve plated Present and serve
desserts plated desserts
Plan, prepare and present Plan, prepare and
dessert buffet selection or present dessert
plating buffet selection or
plating
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 (Sample)

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Prepare sponge and cakes 1. Preparing Sponge and
Cakes

Date Developed: Document No.

Issued by:
Bread and Pastry Page 6 of 250
Production NC II Developed by:
QUEENIE E.
VILLANUEVA Revision #