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    Form 1-4

    Uploaded by

    Jomari Palang-at Carnecer
    The document is a self-assessment form for an individual to evaluate their competencies in food preparation and baking. It contains questions to determine if the person can perform tasks like raising chickens, preparing pastries, and making cakes and petits fours. The form also includes sections to provide evidence of current competencies and identify any gaps between existing skills and those required for the job. The identified gaps will then be converted into a list of training needs covering relevant competency modules.

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

    Form 1-4

    Uploaded by

    Jomari Palang-at Carnecer
    55 views6 pages
    The document is a self-assessment form for an individual to evaluate their competencies in food preparation and baking. It contains questions to determine if the person can perform tasks like raising chickens, preparing pastries, and making cakes and petits fours. The form also includes sections to provide evidence of current competencies and identify any gaps between existing skills and those required for the job. The identified gaps will then be converted into a list of training needs covering relevant competency modules.

    Original Description:

    Organic Agriculture

    Original Title

    FORM 1-4

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    The document is a self-assessment form for an individual to evaluate their competencies in food preparation and baking. It contains questions to determine if the person can perform tasks like raising chickens, preparing pastries, and making cakes and petits fours. The form also includes sections to provide evidence of current competencies and identify any gaps between existing skills and those required for the job. The identified gaps will then be converted into a list of training needs covering relevant competency modules.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views6 pages

    Form 1-4

    Uploaded by

    Jomari Palang-at Carnecer
    The document is a self-assessment form for an individual to evaluate their competencies in food preparation and baking. It contains questions to determine if the person can perform tasks like raising chickens, preparing pastries, and making cakes and petits fours. The form also includes sections to provide evidence of current competencies and identify any gaps between existing skills and those required for the job. The identified gaps will then be converted into a list of training needs covering relevant competency modules.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    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.
    CORE COMPETENCIES
    CAN I…? YES NO
    1. RAISE ORGANIC CHICKEN
    Select healthy stocks and suitable housing /
    Set-up cage equipment /
    Feed chicken /
    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 6 /
    5. PREPARE AND PRESENT GATEAUX, TORTES AND
    CAKES
    Prepare sponge and cakes /
    Prepare and use fillings /
    Decorate cakes /
    Present cakes /
    Store cakes /
    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 bakery Certificate of Employment Authenticated Certificates
    products
    Decorate and Certificate of Employment Authenticated Certificates
    present bakery
    products
    Store bakery Certificate of Employment Authenticated Certificates
    products
    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 Prepare bakery
    products products
    Decorate and Decorate and
    present bakery present bakery
    products products
    Store bakery Decorate and
    products present bakery
    products
    2. PREPARE AND PRODUCE PASTRY PRODUCTS
    Prepare pastry Prepare pastry
    products products
    Decorate and Decorate and present
    present pastry pastry products
    products
    Store pastry Store pastry
    products products
    3.PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
    Prepare sponge and Prepare sponge and
    cakes cakes
    Prepare and use Prepare and use
    fillings fillings
    Decorate cakes Decorate cakes
    Present cakes Present cakes
    Store cakes Store cakes
    4. PREPARE AND DISPLAY PETITS FOURS
    Prepare iced petits Prepare iced
    fours petits fours
    Prepare fresh petits Prepare fresh
    fours petits fours
    Prepare marzipan Prepare
    petits fours marzipan
    petits fours
    Prepare caramelized Prepare
    petits fours caramelized
    petits fours
    Display petits fours Display petits
    fours
    Store petits fours 6 Store petits
    fours 6
    5. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
    Prepare sponge and Prepare sponge
    cakes and cakes
    Prepare and use Prepare and
    fillings use fillings
    Decorate cakes Decorate cakes
    Present cakes Present cakes
    Store cakes Store cakes
    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


    (Learning Outcomes) Instruction
    Prepare bakery products 1. PREPARING AND
    Decorate and present bakery PRODUCING BAKERY
    products PRODUCTS
    Store bakery products
    Prepare sponge and cakes 2. PREPARING AND
    Prepare and use fillings PRESENTING
    GATEAUX, TORTES
    Decorate cakes AND CAKES
    Present cakes
    Store cakes
    Prepare iced petits fours 3. PREPARING AND
    Prepare fresh petits fours DISPLAYING PETITS
    FOURS
    Prepare marzipan petits fours
    Prepare caramelized petits fours
    Display petits fours
    Store petits fours 6
    Prepare sponge and cakes 4. PREPARING AND
    Prepare and use fillings PRESENTING
    GATEAUX, TORTES
    Decorate cakes AND CAKES
    Present cakes
    Store cakes

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