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
Complete relevant work-related document
Participate in workplace meeting and discussion
2. Work in a team environment
Describe and identify team role and responsibility
Describe work as a team member
Practice career professionalism
Integrate personal objectives with organizational goals.
Set and meet work priorities.
Maintain professional growth and development.
3. Practice occupational health and safety procedures
Identify hazards and risks.
Evaluate hazards and risks.
Control hazards and risks.
Maintain occupational health and safety awareness.

COMMON COMPETENCIES
CAN I? YES NO
1. Apply quality standards
Assess quality of received materials
Assess own work
Engage in quality improvement
2. Perform computer operations
 Plan and prepare for tasks to be undertaken
Input data into computer
Access information using computer
Produce output/datd using computer system
Use basic functions of a web browser to locate
information
Maintain computer equipment and systems
3. Perform mensuration and calculation
Select measuring instruments
Carry out measurements and calculation
Maintain measuring instruments
4. Prepare and interpret technical drawing
Identify different kinds of technical drawings
Interpret technical drawing
Prepare/make changes on electrical/electronic
schematics and drawings

5. Use hand tools

Plan and prepare for tasks to be undertaken
Prepare hand tools
Use appropriate hand tools and test equipment
6. Terminate and connect electrical wiring and electronics circuit
Plan and prepare for termination/connection of electrical
wiring/electronics circuits
Terminate/connect wiring/electronic circuits
Test termination/connections of electrical
wiring/electronics circuits
CORE COMPETENCIES
CAN I? YES NO
1. CLEAN AND MAINTAIN KITCHEN PREMISES
Cleaning, sanitize and store equipment
Cleaning and sanitize premises
Disposing waste
 2. prepare stocks, sauces and soups
Preparing stocks, glazes, essences required for menu
items
Preparing soups required for menu item
Preparing sauces required for menu items
Storing and reconstitute stocks, sauces and soups.
3. PREPARE APPETIZERS
Performing Mise en place
Preparing a range of appetizers
Presenting a range of appetizers
Storing appetizers
4. PREPARE SALADS AND DRESSINGS
Performing Mise en place
Preparing variety of salads and dressings
Presenting a variety of salads and dressings
Storing salads and dressings
5. PREPARE SANDWICHES,
Performing Mise en place
Preparing variety of sandwiches
Presenting a variety of sandwiches
Storing sandwiches
6. PREPARE MEAT DISHES
Performing Mise en place
Cooking meat cuts for service
Presenting meat cuts for service
Storing meat
7. PREPARE VEGETABLE DISHES
Performing Mise en place.
Preparing vegetable dishes
Presenting vegetable dishes
Storing vegetable dishes
8.PREPARE EGG DISHES

Performing miseen place

Preparing and cook egg dishes
Presenting egg dishes
Storing egg dishes
9.PREPARE STARCH DISHES
Performing miseen place
Preparing starch dishes
Presenting starch dishes
Storing starch dishes
10. PREPARE POULTRY AND GAME DISHES
Performing miseen place
Cooking poultry and game dishes
Plating/presenting poutry and game dishes
Storing poultry and game dishes
11. PREPARE SEAFOOD DISHES
Performing miseen place
Handling fish and seafood dishes
Cooking fish and shellfish dishes
12. PREPARE DESSERTS
Performing miseen place
Preparing dessert and sweet sauces
Plating/presenting dessert
Storing dessert
13. PACKAGE PREPARED FOOD
Selecting packaging materials
Packaging food
Evidences/Proof of Current Competencies(Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence
competencies
Participate in Certificate of Achievement
workplace Third Party Report
communication Seminar Certificate of
Attendance

Work in a team Certificate of Achievement

environment Third Party Report
Seminar Certificate of
Attendance

Practice career Certificate of Achievement

professionalism Third Party Report
Seminar Certificate of
Attendance

Practice Certificate of Achievement

occupational Third Party Report
health and safety Seminar Certificate of
procedures Attendance

Apply quality Certificate of Achievement

standards Third Party Report
Seminar Certificate of
Attendance

Clean and Certificate of Achievement

maintain kitchen Third Party Report
premises Seminar Certificate of
Attendance

Prepare stock, Certificate of Achievement

soup and sauces Third Party Report
Seminar Certificate of
Attendance
Prepare appetizers Certificate of Achievement
Third Party Report
Seminar Certificate of
Attendance

Prepare salad and Certificate of Achievement

dressing Third Party Report
Seminar Certificate of
Attendance

Prepare Certificate of Achievement

sandwiches Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency

Prepare meat Certificate of Achievement

dishes Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency

Prepare vegetable Certificate of Achievement

dishes Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency

Prepare egg Certificate of Achievement

dishes Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency

Prepare starch Certificate of Achievement

product Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency
Prepare poultry Certificate of Achievement
and game dishes Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency

Prepare seafood Certificate of Achievement

dishes Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency

Prepare desserts Certificate of Achievement

Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency

Package prepared Certificate of Achievement

food Third Party Report
Seminar Certificate of
Attendance
Certificate of Training
Certificate of Competency
 Identifying Training Gaps
Form 1.3 Summary of Current Competencies Versus Required
Competencies (Sample)
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
Clean and maintain kitche premises
Clean sanitize and Plan and prepare for
store equipment installation
Clean and sanitize Install
premises equipment/device
system
Dispose of waste Conduct test
Prepare soup stock and sauces
Prepare stocks, glazes, Plan and prepare for
essences required for diagnosis of faults of
menu items. computer systems
Prepare soups required Diagnose faults of
for menu item computer systems
Prepared sauces Repair defects in
required for menu items computer systems
and networks
Store and reconstitute Test systems and
stocks, sauces and networks
soups
Prepare appetizers
Perform mise in place Plan and prepare for
configuration
Prepare a variety of Configure computer
appetizers systems and
networks
Present a variety of Inspect and test
appetizers configured computer
systems and
networks
Prepare salad and dressing
 Perform mise in place Plan and prepare for
the maintenance of
computer systems
and networks
Prepare salad and Maintain computer
dressing systems
Present salad and Maintain network
dressing systems
Store salad and dressing Inspect and test
configured/repaired
computer system
and networks
Prepare sandwiches
Perform mise in place
Prepare sandwiches
Present sandwiches
Store sandwiches
Prepare meat dishes
Perform mise in place
Prepared a variety of
meat dishes
Present a variety of meat
dishes
Store meat meat dishes
Prepare vegetable dishes
Perform mise en place
Prepared vegetable
dishes
Present vegetable dishes
Store vetable dishes
Prepare starches product
Perform mise en place
Prepared starch dishes
Present starch dishes
Store sartch dishes
Prepare poultry and game dishes
Perform mise en place
Cook game and poultry
product
Present poultry and
game dishes
 Store game and poultry
product
Prepare seafood dishes
Perform mise en place
Handle fish and seafood
dishes
Cook fish and shellfish
Prepare desserts
Perform mise en place
Prepare desserts
Present desserts
Store dessert
Package prepare food
Select packaging
materials
Package food