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1.3 Self-Assessment Checklist Form 1.1

The document is a self-assessment checklist for cookery level II training at Colegio de la Salle Foundation de Tacloban Inc. It contains 22 questions assessing basic competencies, common competencies, and core competencies related to cooking skills. Trainees are asked to check "yes" or "no" to indicate whether they can perform various cooking tasks such as preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat dishes and desserts as well as cleaning, packaging food and maintaining kitchen premises. The checklist will provide trainers with necessary information to plan cookery level II training sessions.

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Rose Anne Patrimonio
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
225 views

1.3 Self-Assessment Checklist Form 1.1

The document is a self-assessment checklist for cookery level II training at Colegio de la Salle Foundation de Tacloban Inc. It contains 22 questions assessing basic competencies, common competencies, and core competencies related to cooking skills. Trainees are asked to check "yes" or "no" to indicate whether they can perform various cooking tasks such as preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat dishes and desserts as well as cleaning, packaging food and maintaining kitchen premises. The checklist will provide trainers with necessary information to plan cookery level II training sessions.

Uploaded by

Rose Anne Patrimonio
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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COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.

#72 M.H. Del Pilar St., Tacloban City

COOKERY LEVEL II
TOURISM (HOTEL & RESTAURANT)
Name: ______________________________________ Date: _________
SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the
trainer necessary data or information which is
essential in Cookery Level II 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
Speak English at a basic operational level
Participate in workplace meeting and discussion
Complete relevant work related documents
2. Work in a team environment
Describe and identify team role and responsibility in a
team
Describe 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
Identify hazards and risks
Evaluate hazard and risks
Control hazards and risks
Maintain occupational health and safety awareness
COMMON COMPETENCIES
5. Develop And Update Industry Knowledge
Seek information on the industry
Update industry knowledge
Develop and update local knowledge
Promote products and services to customers
6. Observe Workplace Hygiene Procedures
Follow hygiene procedures
Identify and prevent hygiene risks

Page 1/4 Signature of Trainee: _______________________


COOKERY NC II Date Developed:
OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


7. 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
8. Perform Workplace And Safety Practices
Follow workplace procedures for health, safety and
security practices
Perform child protection duties relevant to the
tourism industry
Observe and monitor people
Deal with emergency situations
9. Provide Effective Customer Service
Greet customer
Identify needs of customers
Deliver service to customer
CORE COMPETENCIES
10. Clean And Maintain Kitchen Premises
Clean, sanitize and store equipment
Clean and sanitize premises
Dispose of waste
11. Prepare Stocks, Sauces And Soups
Prepare stocks, glazes and essences required for
menu items
Prepare soups required for menu items
Prepare sauces required for menu items
Store and reconstitute stocks, sauces and soups
12. Prepare Appetizers
Perform Mise’ en place
Prepare a range of appetizers
Present a range of appetizers
Store appetizers

Page 2/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


13. Prepare Salads And Dressings
Perform Mise en place
Prepare a variety salads and dressings
Present a variety of salads and dressings
Store salads and dressings
14. Prepare Sandwiches
Perform mise-en –place
Prepare a variety of sandwiches
Present a variety of sandwiches
Store sandwiches
15. Prepare Meat Dishes
Perform Mise en place
Cook meat cuts for service
Present meat cuts for service
Store meat
16. Prepare Vegetables Dishes
Perform Mise en place
Prepare vegetable dishes
Present vegetable dishes
Store vegetables dishes
17. Prepare Egg Dishes
Perform Mise en place
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
18. Prepare Starch Dishes
Perform Mise en place
Prepare starch dishes
Present Starch dishes
Store Starch dishes

Page 3/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


19. Prepare Poultry And Game Dishes
Perform mise en place
Cook poultry and game dishes
Plate/present poultry and game dishes
Store poultry and game
20. Prepare Seafood Dishes
Perform mise en place
Handle fish and seafood
Cook fish and shellfish
21. Prepare Desserts
Perform mise en place
Prepare desserts and sweet sauces
Plate/Present desserts
Store desserts
22. Package Prepared Food
Select packaging materials
Package food

Page 4/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

COOKERY LEVEL II
TOURISM (HOTEL & RESTAURANT)
Name: ______________________________________ Date: _________
SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the
trainer necessary data or information which is
essential in Cookery Level II training sessions.
Please check the appropriate box of your
answer to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
5. Participate in workplace communication
Obtain and convey workplace information
Speak English at a basic operational level
Participate in workplace meeting and discussion
Complete relevant work related documents
6. Work in a team environment
Describe and identify team role and responsibility in a
team
Describe work as a team member
7. Practice career professionalism
Integrate personal objectives with organizational goals
Set and meet work priorities
Maintain professional growth and development
8. Practice occupational health and safety procedures
Identify hazards and risks
Evaluate hazard and risks
Control hazards and risks
Maintain occupational health and safety awareness
COMMON COMPETENCIES
5. Develop And Update Industry Knowledge
Seek information on the industry
Update industry knowledge
Develop and update local knowledge
Promote products and services to customers
6. Observe Workplace Hygiene Procedures
Follow hygiene procedures
Identify and prevent hygiene risks

Page 1/4 Signature of Trainee: _______________________


COOKERY NC II Date Developed:
OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


7. 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
8. Perform Workplace And Safety Practices
Follow workplace procedures for health, safety and
security practices
Perform child protection duties relevant to the
tourism industry
Observe and monitor people
Deal with emergency situations
9. Provide Effective Customer Service
Greet customer
Identify needs of customers
Deliver service to customer
CORE COMPETENCIES
10. Clean And Maintain Kitchen Premises
Clean, sanitize and store equipment
Clean and sanitize premises
Dispose of waste
11. Prepare Stocks, Sauces And Soups
Prepare stocks, glazes and essences required for
menu items
Prepare soups required for menu items
Prepare sauces required for menu items
Store and reconstitute stocks, sauces and soups
12. Prepare Appetizers
Perform Mise’ en place
Prepare a range of appetizers
Present a range of appetizers
Store appetizers

Page 2/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


13. Prepare Salads And Dressings
Perform Mise en place
Prepare a variety salads and dressings
Present a variety of salads and dressings
Store salads and dressings
14. Prepare Sandwiches
Perform mise-en –place
Prepare a variety of sandwiches
Present a variety of sandwiches
Store sandwiches
15. Prepare Meat Dishes
Perform Mise en place
Cook meat cuts for service
Present meat cuts for service
Store meat
16. Prepare Vegetables Dishes
Perform Mise en place
Prepare vegetable dishes
Present vegetable dishes
Store vegetables dishes
17. Prepare Egg Dishes
Perform Mise en place
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
18. Prepare Starch Dishes
Perform Mise en place
Prepare starch dishes
Present Starch dishes
Store Starch dishes

Page 3/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


19. Prepare Poultry And Game Dishes
Perform mise en place
Cook poultry and game dishes
Plate/present poultry and game dishes
Store poultry and game
20. Prepare Seafood Dishes
Perform mise en place
Handle fish and seafood
Cook fish and shellfish
21. Prepare Desserts
Perform mise en place
Prepare desserts and sweet sauces
Plate/Present desserts
Store desserts
22. Package Prepared Food
Select packaging materials
Package food

Page 4/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

COOKERY LEVEL II
TOURISM (HOTEL & RESTAURANT)
Name: ______________________________________ Date: _________
SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the
trainer necessary data or information which is
essential in Cookery Level II training sessions.
Please check the appropriate box of your
answer to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
9. Participate in workplace communication
Obtain and convey workplace information
Speak English at a basic operational level
Participate in workplace meeting and discussion
Complete relevant work related documents
10. Work in a team environment
Describe and identify team role and responsibility in a
team
Describe work as a team member
11. Practice career professionalism
Integrate personal objectives with organizational goals
Set and meet work priorities
Maintain professional growth and development
12. Practice occupational health and safety procedures
Identify hazards and risks
Evaluate hazard and risks
Control hazards and risks
Maintain occupational health and safety awareness
COMMON COMPETENCIES
5. Develop And Update Industry Knowledge
Seek information on the industry
Update industry knowledge
Develop and update local knowledge
Promote products and services to customers
6. Observe Workplace Hygiene Procedures
Follow hygiene procedures
Identify and prevent hygiene risks

Page 1/4 Signature of Trainee: _______________________


COOKERY NC II Date Developed:
OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


7. 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
8. Perform Workplace And Safety Practices
Follow workplace procedures for health, safety and
security practices
Perform child protection duties relevant to the
tourism industry
Observe and monitor people
Deal with emergency situations
9. Provide Effective Customer Service
Greet customer
Identify needs of customers
Deliver service to customer
CORE COMPETENCIES
10. Clean And Maintain Kitchen Premises
Clean, sanitize and store equipment
Clean and sanitize premises
Dispose of waste
11. Prepare Stocks, Sauces And Soups
Prepare stocks, glazes and essences required for
menu items
Prepare soups required for menu items
Prepare sauces required for menu items
Store and reconstitute stocks, sauces and soups
12. Prepare Appetizers
Perform Mise’ en place
Prepare a range of appetizers
Present a range of appetizers
Store appetizers

Page 2/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


13. Prepare Salads And Dressings
Perform Mise en place
Prepare a variety salads and dressings
Present a variety of salads and dressings
Store salads and dressings
14. Prepare Sandwiches
Perform mise-en –place
Prepare a variety of sandwiches
Present a variety of sandwiches
Store sandwiches
15. Prepare Meat Dishes
Perform Mise en place
Cook meat cuts for service
Present meat cuts for service
Store meat
16. Prepare Vegetables Dishes
Perform Mise en place
Prepare vegetable dishes
Present vegetable dishes
Store vegetables dishes
17. Prepare Egg Dishes
Perform Mise en place
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
18. Prepare Starch Dishes
Perform Mise en place
Prepare starch dishes
Present Starch dishes
Store Starch dishes

Page 3/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.
COLEGIO DE LA SALLE FONDATION DE TACLOBAN INC.
#72 M.H. Del Pilar St., Tacloban City

CAN I…? YES NO


19. Prepare Poultry And Game Dishes
Perform mise en place
Cook poultry and game dishes
Plate/present poultry and game dishes
Store poultry and game
20. Prepare Seafood Dishes
Perform mise en place
Handle fish and seafood
Cook fish and shellfish
21. Prepare Desserts
Perform mise en place
Prepare desserts and sweet sauces
Plate/Present desserts
Store desserts
22. Package Prepared Food
Select packaging materials
Package food

Page 4/4 Signature of Trainee: _______________________

COOKERY NC II Date Developed:


OCTOBER 2019
“PREPARE DESSERTS” Developed By:
DOMINGO M.ESTOLA, JR.

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