FORM 1.

1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainee necessary

data or information which is essential in Cookery NC II. Please
check the appropriate box of your answer to the questions
below.
CORE COMPETENCIES
CAN I…? YES NO
1. CLEAN AND MAINTAIN KITCHEN PREMISES
LO1 Clean, sanitize and store equipment /
LO2 Clean and sanitize premises /
LO3 Dispose of waste /
2. PREPARE STOCKS, SAUCES AND SOUPS
LO1 Prepare stocks, glazes and essences required for menu /
items
LO2 Prepare soups required for menu items /
LO3 Prepare sauces required for menu items /
LO4 Store and reconstitute stocks, sauces and soups /
3. PREPARE APPETIZERS
LO1 Perform Mise-en-place /
LO2 Prepare a range of appetizers /
LO3 Present a range of appetizers /
LO4 Store appetizers /
4. PREPARE SALADS AND DRESSING
LO1 Perform Mise-en-place /
LO2 Prepare a variety salads and dressings /
LO3 Present a variety of salads and dressings /
LO4 Store salads and dressings /
5. PREPARE SANDWICHES
CORE COMPETENCIES
CAN I…? YES NO
LO1 Perform Mise-en-place /
LO2 Prepare a variety of sandwiches /
LO3 Present a variety of sandwiches /
LO4 Store sandwiches /
6. PREPARES MEAT DISHES
LO1 Perform Mise-en-place /
LO2 Cook meat cuts for service /
LO3 Present meat cuts for service /
LO4 Store meat /
7. PREPARE VEGETABLE DISHES
LO1 Perform Mise-en-place /
LO2 Prepare vegetable dishes /
LO3 Present vegetable dishes /
LO4 Store vegetables dishes /
8. PREPARE EGG DISHES
LO1 Perform Mise-en-place /
LO2 Prepare and cook egg dishes
LO3 Present egg dishes /
LO4 Store egg dishes /
9. PREPARE STARCH DISHES
LO1 Perform Mise-en-place /
LO2 Prepare starch dishes /
LO3 Present Starch dishes /
LO4 Store Starch dishes /
10. PREPARE POULTRY AND GAME DISH/ES
LO1 Perform mise-en-place /
LO2 Cook poultry and game dishes /
LO3 Plate/present poultry and game dishes /
LO4 Store poultry and game /
 CORE COMPETENCIES
CAN I…? YES NO
11. PREPARE SEAFOOD DISHES
LO1 Perform mise-en-place /
LO2 Handle fish and seafood /
LO3 Cook fish and shellfish /
LO4 Plate/Present fish and seafood /
LO5 Store fish and seafood /
12. PREPARE DESSERTS
LO1 Perform mise-en-place /
LO2 Prepare desserts and sweet sauces /
LO3 Plate/Present desserts /
LO4 Store desserts /
13. PACKAGED PREPARED FOOD
LO1 Select packaging materials /
LO2 Package food /

Prepared by:

MARIAN AISA C. GARCIA

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current competencies Proof/Evidence Means of validating

1. CLEAN AND Certificate of Certificate with Dry seal
MAINTAIN Achievement
KITCHEN
PREMISES
2. PREPARE Certificate of Certificate with Dry seal
STOCKS, Achievement
SAUCES AND
SOUPS
3. PREPARE
APPETIZERS
4. PREPARE Certificate of Certificate with Dry seal
SALADS AND Achievement
DRESSING
5. PREPARE Certificate of Certificate with Dry seal
SANDWICHES Achievement
6. PREPARE MEAT Certificate of Certificate with Dry seal
DISHES Achievement
7. PREPARE Certificate of Certificate with Dry seal
VEGETABLES Achievement
DISHES
8. PREPARE EGG Certificate of Certificate with Dry seal
DISHES Achievement
9. PREPARE Certificate of Certificate with Dry seal
STARCH DISHES Achievement
10. PREPARE Certificate of Certificate with Dry seal
POULTRY AND Achievement
GAME DISH(ES)
11. PREPARE Certificate of Certificate with Dry seal
SEAFOOD Achievement
DISHES
12. PREPARE Certificate of Certificate with Dry seal
DESSERTS Achievement
13. PACKAGE Certificate of Certificate with Dry seal
PREPARED FOOD Achievement
Prepared by:

MARIAN AISA C. GARCIA

Identifying Training Gaps
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. CLEAN AND
MAINTAIN KITCHEN
PREMISES
 Clean, sanitize
1.1 Clean, sanitize
and store
and store equipment
equipment
1.2 Clean and
sanitize premises  Clean and
sanitize
1.3 Dispose of waste premises
 Dispose of
waste
2. PREPARE STOCKS,
SAUCES AND SOUPS
2.1 Prepare stocks,
 Prepare stocks,
glazes and
glazes and
essences
essences
required for
required for
menu items
menu items
2.2 Prepare soups
 Prepare soups
required for
required for
menu items
menu items
2.3 Prepare sauces
required for  Prepare sauces
menu items required for
menu items
2.4 Store and
reconstitute  Store and
stocks, sauces reconstitute
and soups stocks, sauces
and soups
3. PREPARE
APPETIZERS

3.1 Perform Mise-en-  Perform mise-

place en-place
 3.2 Prepare a range  Prepare a
of appetizers range of
3.3 Present a range appetizers
of appetizers  Present a
3.4 Store appetizers range of
appetizers
 Store
appetizers
4. PREPARE SALADS
AND DRESSING
Perform Mise-en-place  Perform Mise-
en-place
Prepare a variety  Prepare a
salads and dressings variety salads
and dressings
Present a variety of  Present a
salads and dressings variety of
salads and
dressings
Store salads and  Store salads
dressings and dressings
5 PREPARE SANDWICHES Perform Mise
-en-place
 Prepare a
5.1 Perform Mise en
variety
place
of sandwiches
5.2 Prepare a variety
 Present a
of sandwiches variety of
5.3 Present a variety sandwiches
of sandwiches  Store
sandwiches
5.4 Store
sandwiches
6 PREPARE MEAT DISHES
 perform Mise-en-
6.1 Perform Mise-en-place
place
6.2 Cook meat cuts for
 Cook meat cuts
service
for service
6.3 Present meat cuts for
 service  Present meat cuts
6.4 Store meat for service
 Store meat
7 PREPARE VEGETABLE
DISHES
7.1 Perform Mise en  Prepare Mise-
place en-place
7.2 Prepare vegetable  Prepare vegetable
dishes dishes
7.3 Present vegetable  Present vegetable
dishes dishes
7.4 Store vegetables  Store vegetables
Dishes Dishes
8. PREPARE EGG DISHES
 Perform Mise-
8.1 Perform Mise-en-
en-place
place
 Prepare and
8.2 Prepare and cook
cook egg dishes
egg dishes
 Present egg
8.3 Present egg dishes
dishes
8.4 Store egg dishes
 Store egg
dishes
9. PREPARE STARCH
DISHES
 Perform Mise
9.1 Perform Mise en
en place
place
 Prepare starch
9.2 Prepare starch dishes
dishes  Present Starch
9.3 Present Starch dishes
dishes  Store Starch
9.4 Store Starch dishes
dishes
10. PREPARE POULTRY
AND GAME DISHES
 10.1 Perform mise en • Perform mise
en
place
place
10.2 Cook poultry and
game dishes  Cook poultry
and game
10.3 Plate/present dishes
poultry and game  Plate/present
dishes poultry and
10.4 Store poultry and game dishes
game  Store poultry
and game
11. PREPARE SEAFOOD  Perform mise-
DISHES en-place
11.1 Perform mise en
 Handle fish
place and
11.2 Handle fish and seafood
seafood  Cook fish and
11.3 Cook fish and shellfish
shellfish  Plate/Present
11.4 Plate/Present fish fish and
seafood
and seafood
 Store fish and
11.5 Store fish and
seafood
seafood
12. PREPARED DESSERTS
• Perform mise
12.1 Perform mise en en place
place
 Prepare
12.2 Prepare desserts desserts
and sweet sauces and sweet
12.3 Plate/Present sauces

desserts  Plate/Present

12.4 Store desserts desserts

 Store desserts
13. PACKAGE PREPARED
FOOD
 13.1 Select packaging • Select
packaging
materials
materials
13.2 Package food
 Package food

Prepared by:

MARIAN AISA C. GARCIA

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Perform Mise-en -place 1. Performing Mise-en
-place
Prepare a range 2. Preparing a range of
appetizers
of appetizers
Present a range of 3. Presenting a range of
appetizers
appetizers
Store appetizers 4. Storing appetizers

Prepared by:

MARIAN AISA C. GARCIA