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02a Self-Assessment Check

This document is a self-assessment checklist for kitchen staff to evaluate their skills and competencies in various food preparation and safety areas. It contains questions in four sections - basic competencies, common competencies, core competencies specific to food preparation, and packaging skills. Respondents indicate whether they can perform the tasks associated with each learning outcome in order to help trainers identify areas for further training.

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Reno Aiced
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80 views

02a Self-Assessment Check

This document is a self-assessment checklist for kitchen staff to evaluate their skills and competencies in various food preparation and safety areas. It contains questions in four sections - basic competencies, common competencies, core competencies specific to food preparation, and packaging skills. Respondents indicate whether they can perform the tasks associated with each learning outcome in order to help trainers identify areas for further training.

Uploaded by

Reno Aiced
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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 and LEARNING OUTCOMES
CAN I…? YES NO
1. Participate in workplace
L.O.1. Obtain and convey workplace information
L.O.2. Complete relevant work-related documents
L.O.3. Participate in workplace meeting and discussion
2. Work in a team environment
L.O.1. Describe and identify team role and responsibility in
a team
L.O.2. Describe work as a team member
3. Practicing career professionalism
L.O.1. Integrate personal objectives with organizational goals.
L.O.2. Set and meet work priorities.
L.O.3. Maintain professional growth and development
4. Practice occupational health and safety
L.O.1. Evaluate hazard and risks
L.O.2. Control hazards and risks
L.O.3. Maintain occupational health and safety awareness
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.
COMMON COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
1. Develop and update industry knowledge
L.O.1. Identify and access key resources of information on the
industry
L.O.2. Access, apply and share industry information
L.O.3. Update continuously relevant industry knowledge
2. Observe workplace hygiene procedures
L.O.1. Practice personal grooming and hygiene
L.O.2. Practice safe and hygienic handling, storage and
disposal of food, beverage and materials
3. Perform computer operations
L.O.1. Identify and explain the functions, general features and
capabilities of both hardware and software undertaken
L.O.2. Prepare and use appropriate hardware and software
according to task requirement
L.O.3. Use appropriate devices and procedures to transfer files/data
L.O.4. Produce accurate and complete data according to the
requirements
L.O.5. Maintain computer System.
4. Perform workplace and safety practices
L.O.1. Practice workplace safety, security and hygiene systems,
processes and operation
L.O.2. Respond appropriately to faults, problems and emergency
situations
L.O.3. Maintain safe personal presentation standards
5. Provide effective customer service
COMMON COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
L.O.1. Apply effective verbal and non-verbal communication skills
to respond to customer needs
L.O.2. Provide prompt and quality service to customer
L.O.3. Handle queries promptly and correctly in line with
enterprise procedures
L.O.4. Handle customer complaints, evaluation and
recommendations
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 and LEARNING OUTCOMES
CAN I…? YE NO
S
1. Clean and maintain kitchen premises
L.O.1. Clean, sanitize and store equipment
L.O.2. Clean and sanitize premises
L.O.3. Dispose of waste
2. Prepare stocks, sauces and soup
L.O.1. Prepare stocks, glazes and essences
required for menu items tools and equipment
L.O.2. Prepare soups required for menu items.
L.O.3. Prepare sauces required for menu item
L.O.4. Store and reconstitute stocks, sauces and
soups
3. Prepare appetizers
L.O.1. Prepare mis-en place
L.O.2. Prepare a range of appetizers
L.O.3. Present a range of appetizers
L.O.4. Store appetizers
4. Prepare salads and dressing
L.O.1. Perform mis-en place
L.O.2. Prepare variety salads and dressing
L.O.3. Present a variety of salads and dressings
L.O.4. Store salads and dressings
5. Prepare sandwiches
L.O.1. Perform mis-en place
L.O.2. Prepare variety of sandwiches
CORE COMPETENCIES and LEARNING OUTCOMES
CAN I…? YE NO
S
L.O.3. Present a variety of sandwiches
L.O.4. Store sandwiches
6. Prepare meat dishes

L.O.1. Perform mis-en place


L.O.2. Cook meat cuts for service
L.O.3. Present meat cuts for service
L.O.4. Store meat
7. Prepare Vegetables Dishes

L.O.1. Perform mis-en place


L.O.2. Prepare vegetable dishes
L.O.3. Present vegetable dishes
L.O.4. Store vegetable dishes
8. Prepare egg dishes

L.O.1. Perform mis-en place


L.O.2. Prepare and cook egg dishes
L.O.3. Present egg dishes
L.O.4. Store egg dishes
9. Prepare starch products

L.O.1. Perform mis-en place


L.O.2. Prepare starch dishes
L.O.3. Present starch dishes
L.O.4. Store starch dishes
10. Prepare poultry and game dishes

L.O.1. Perform mis-en place


L.O.2. Cook poultry and game
L.O.3. Plate/present poultry and game
L.O.4. Store poultry and game
11. Prepare seafood dishes

L.O.1. Perform mis-en place


L.O.2. Handle fish and seafood
CORE COMPETENCIES and LEARNING OUTCOMES
CAN I…? YE NO
S
L.O.3. Cook fish and shellfish
L.O.4. Plate/present fish and seafood
L.O.5. Store fish and seafood
CAN I … ?
12. Prepare desserts

L.O.1. Perform mis-en place


L.O.2. Prepare desserts and sweet sauces
L.O.3. Plate/present desserts
L.O.4. Store desserts
CAN I … ?
13. Package prepared foods

L.O.1. Select packaging materials


L.O.2. Package food

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