FORM 1.3 Identifying Training Gaps

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/Requirement
Outcomes based on CBC s
1. PARTICIP[ATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey Obtain and convey
workplace information workplace
information
1.2 Participate in Participate in
workplace meetings and workplace meetings
discussions and discussions
1.3 Complete Complete relevant
relevant work work related
related documents
documents
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team Describe team role
role and scope and scope
2.2 Identify own role Identify own role and
and responsibility responsibility within
within team team
2.3 Work as a team Work as a team
member member
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate Integrate personal
personal objectives objectives with
with organizational organizational goals
goals
3.2 Set and meet Set and meet work
work priorities priorities
3.3 Maintain Maintain professional
professional growth and growth and
development development
Document No.
Bread and Pastry Production Date Developed Issued by:
NC II April 2019 Page
Zwitoffer Academy 1 of 1
Form 1.3 Developed by
Plan Training Session Kristoffer Jan M.
Evaristo Revision # 00
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards Identify hazards and
and risks risks
4.2 Evaluate hazards Evaluate hazards
and risks and risks
4.3 Control hazards and Control hazards and
risks risks
5. PERFORM WORKPLACE AND SAFETY PRACTICES
5.1 Follow workplace Follow workplace
procedures for health, procedures for
safety and security health, safety and
practices security practices
5.2 Deal with Deal with emergency
emergency situations situations
5.3 Maintain safe Maintain safe
personal presentation personal presentation
standards standards
6. PROVIDE EFFECTIVE CUSTOMER SERVICE
6.1 Greet customer Greet customer
6.2 Identify customerIdentify customer
needs needs
6.3 Deliver service to Deliver service to
customer customer
6.4 Handle queries Handle queries
through telephone, fax through telephone,
machine, internet and fax machine, internet
email and email
6.5 Handle Handle complaints,
complaints, evaluation evaluation and
and recommendations recommendations
7. OBSERVE WORKPLACE HYGIENE PROCEDURES
7.1 Follow hygiene Follow hygiene
procedures procedures
7.2 Identify and Identify and prevent
prevent hygiene hygiene risks
risks
8. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
8.1 Seek information Seek information on
on the industry the industry
8.2 Update industry Update industry
knowledge knowledge
9. PERFORM COMPUTER OPERATIONS
Document No.
9.1 Plan and prepare Plan and prepare for
for task to be task to be undertaken
undertaken
9.2 Input data into Input data into
computer computer
9.3 Access Access information
information using computer using computer
9.4 Produce/output Produce/output data
data using computer using computer
system system
9.5 Maintain Maintain computer
computer equipment and equipment and
systems systems
10. PREPARE AND PRODUCE BAKERY PRODUCTS
10.1 Prepare bakery Prepare bakery
products products
10.2 Decorate and Decorate and present
present bakery bakery products
products
10.3 Store bakery Store bakery products
products
11. PREPARE AND PRODUCE PASTRY PRODUCTS
11.1 Prepare pastry Prepare pastry
products products
11.2 Decorate and Decorate and present
present pastry products pastry products
11.3 Store pastry Store pastry products
products
12. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
12.1 Prepare sponge Prepare sponge and
and cakes cakes
12.2 Prepare and use Prepare and use
fillings fillings
12.3 Decorate cakes Decorate cakes
12.4 Store cakes Store cakes
13. PREPARE AND DISPLAY PETITS FOURS
13.1 Prepare iced Prepare iced petits
petits fours fours
13.2 Prepare fresh Prepare fresh petits
petits fours fours
13.3 Prepare Prepare marzipan
marzipan petits fours petits fours
13.4 Prepare Prepare caramelized
caramelized petits fours petits fours
13.5 Display petits Display petits fours
Document No.
fours
13.6 Store petits Store petits fours
fours
14. PRESENT DESSERTS
14.1 Present and Present and serve
serve plated desserts plated desserts
14.2 Plan, prepare Plan, prepare and
and present dessert buffet present dessert
selection or plating buffet selection or
plating
14.3 Store and Store and package
package desserts desserts
Document No.

FORM 1.3 Identifying Training Gaps

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Identifying Training Gaps

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

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

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