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.

BASIC COMPETENCIES

CAN I…? YES NO

PARTICIPATE IN WORKPLACE COMMUNICATION

1. Obtain and convey workplace information

1.1 Access specific and relevant information from appropriate ✓

sources.

1.2 Use effective questioning, active listening and ✓

speaking skills to gather and convey information.

1.3 Use appropriate medium to transfer information and ideas. ✓

1.4 Use appropriate non- verbal communication. ✓

1.5 Identify and follow the appropriate lines of communication ✓

with supervisors and colleagues.

1.6 Use the defined workplace procedures for the location ✓

and storage of information.

1.7 Carry out personal interaction clearly and ✓

Concisely.

2. Speak English at a basic operational level

2.1 Participate simple conversations on familiar topics with ✓

work colleagues.

2.2 Respond to simple verbal instructions or requests. ✓

2.3 Make a simple request. ✓

2.4 Describe routine procedures. ✓

2.5 Express likes, dislikes and preferences. ✓

2.6 Identify different forms of expressions in English. ✓

3. Participate in workplace meetings and discussions

3.1 Attend team meetings on time. ✓

 3.2 Express own opinions clearly and listen without interruptions. ✓

3.3 Established protocols and meeting inputs are consistent with ✓

the meeting purpose.

3.4 Conduct workplace interactions in a courteous manner. ✓

3.5 Ask and respond to questions about simple routine workplace ✓

procedures and matters concerning working conditions of
employment.

3.6 Interpret and implement meeting outcomes. ✓

4. Complete relevant work-related documents

4.1 Range of forms relating to conditions of ✓

employment is completed accurately and legibly.

4.2 Record workplace data on standard ✓

workplace forms and documents.

4.3 Use basic mathematical processes for routine calculations. ✓

4.4 Identify and act properly upon errors in recording information ✓

on forms/documents.

4.5 Reporting requirements to supervisor are completed according ✓

to the organizational guideline.

CAN I…?
YES NO
WORK IN A TEAM ENVIRONMENT

1. Describe team role and scope

1.1 Identify the role and objective of the team from available ✓
sources of information.

1.2. Identified team parameters, reporting relationships and ✓

responsibilities from team discussions and appropriate external
sources.

2. Identify own role and responsibility within team

2.1. Identify the individual role and responsibilities within the ✓

team environment.

2.2. Identify and recognize roles and responsibility of other team ✓

members.

2.3. Identify reporting relationships within team and external to ✓

team.
3. Work as a team member

3.1 Undertake effective and appropriate forms of communications ✓

used and interactions with team members who contribute to
known team activities and objectives.

3.2 Make effective and appropriate contributions to complement ✓

team activities and objectives, based on individual skills and
competencies and workplace context.

3.3 Observe protocols in reporting using standard operating ✓

procedures.

3.4 Contribute to the development of team work plans based on ✓

an understanding of team’s role and objectives and individual
competencies of the members.

CAN I…? YES NO

PRACTICE CAREER PROFESSIONALISM

1. Integrate personal objectives with organizational goals

1.1 Pursue personal growth and work plans towards improving ✓

the qualifications set for the profession.

1.2 Maintain Intra- and interpersonal relationships in the course ✓

of managing oneself based on performance evaluation.

1.3 Demonstrate commitment to the organization and its goal is in ✓

the performance of duties.

2. Set and meet work priorities

2.1 Prioritize competing demands to achieve personal, team and ✓

organizational goals and objectives.

2.2 Utilized resources efficiently and effectively to manage work ✓

priorities and commitments.

2.3 Follow practices along economic use and maintenance of ✓

equipment and facilities as per established procedures.

3. Maintain professional growth and development

3.1. Identify and avail trainings and career opportunities based on ✓

job requirements.

3.2. Receive and demonstrate recognitions as proof of career ✓

advancement.

3.3 Obtain and renew licenses and/or certifications relevant to job ✓

and career.
 CAN I…? YES NO
PRACTICE OCCUPATIONAL HEALTH AND
SAFETY PROCEDURES

1. Identify hazards and risks

1.1. Clarify and explain safety regulations and workplace safety ✓

and hazard control practices and procedures are based on
organization procedures.

1.2 Identify hazards/risks in the workplace and their ✓

corresponding indicators to minimize or eliminate risk to co-
workers, workplace and environment in accordance with
organization procedures.

1.3. Recognize and establish contingency measures during ✓

workplace accidents, fire and other emergencies in accordance
with organization procedures.

2. Evaluate hazards and risks

2.1 Identify Terms of maximum tolerable limits which when ✓

exceeded will result in harm or damage based on threshold limit
values (TLV).

2.2 Determine effects of the hazards. ✓

2.3 Report OHS issues and/or concerns and identified safety ✓

hazards to designated personnel in accordance with workplace
requirements and relevant workplace OHS legislation.

3. Control hazards and risks

3.1. Follow Occupational Health and Safety (OHS) procedures ✓

for controlling hazards/risks in workplace.

3.2 Follow procedures for dealing with workplace accidents, fire ✓

and emergencies in accordance with organization OHS policies.

3.3. Use correctly the Personal Protective Equipment (PPE) in ✓

accordance with organization OHS procedures and practices.

3.4 Provide appropriate assistance in the event of a workplace ✓

emergency in accordance with established organization protocol.

4. Maintain OHS awareness

4.1 Participate in emergency-related drills and trainings as per ✓

established organization guidelines and procedures.

4.2 Complete and update OHS personal records in accordance ✓

with workplace requirements.
5. Perform basic first-aid procedures

5.1 Assess situation in accordance with accepted practice. ✓

5.2 Apply basic first-aid techniques in accordance with ✓

established first-aid procedures and enterprise policy.

5.3 Communicate details of the incident in a timely manner ✓

according to enterprise policy.

COMMON COMPETENCIES

CAN I…? YES NO

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

1. Seek information on the industry

1.1 Identify and access Sources of information on the industry are ✓

correctly.

1.2 Obtain information to assist effective work performance in ✓

line with job requirements.

1.3 Access and update specific information on sector of work. ✓

1.4 Apply industry information is correctly to day-to-day work ✓

activities.

2. Update industry knowledge

2.1 Use informal and/or formal research to update general ✓

knowledge of the industry.

2.2 Share updated knowledge with customers and colleagues as ✓

appropriate and incorporated into day-to-day working activities.

3. Develop and update local knowledge

3.1 Develop local knowledge to assist queries on local/national ✓

tourism industry.

3.2 Update local knowledge using informal and/or formal ✓

research.

3.3 Maintain contact with local communities. ✓

4. Promote products and services to customers

4.1 Describe promotional initiatives that may be used to promote ✓

products and services.
 4.2 Apply selling skills according to customer needs. ✓

CAN I…?
YES NO
OBSERVE WORKPLACE HYGIENE PROCEDURES

1. Follow hygiene procedures

1.1 Implement workplace hygiene procedures in line with ✓

enterprise and legal requirements.

1.2. Undertake handling and storage of items in line with ✓

enterprise and legal requirements.

2. Identify and prevent hygiene risks

2.1. Identify potential hygiene risks in line with enterprise ✓

procedures.

2.2. Take action to minimize and remove risks within scope of ✓

individual responsibility of enterprise/legal requirements.

2.3. Report hygiene risks beyond the control of individual staff ✓

members to the appropriate person for follow up.

CAN I…? YES NO

PERFORM COMPUTER OPERATIONS

1. Plan and prepare for task to be undertaken

1.1 Determine requirements of task. ✓

1.2 Select appropriate hardware and software according to task ✓

assigned and required outcome.

1.3 Plan task to ensure OH & S guidelines and procedures are ✓

followed.

2. Input data into computer

2.1 Enter data into the computer using appropriate ✓

program/application in accordance with company procedures.

2.2 Check accuracy of information and information is saved in ✓

accordance with standard operating procedures.

2.3 Store inputted data in storage media according to ✓

requirements.

2.4 Perform work within ergonomic guidelines. ✓

3. Access information using computer

 3.1 Select correct program/application based on job requirements. ✓

3.2 Access program/application containing the information ✓

required according to company procedures.

3.3 Correctly select, open, and close desktop icons for navigation ✓
purposes.

3.4 Carry keyboard techniques out in line with OH & S ✓

requirements for safe use of keyboards.

4. Produce/output data using computer system

4.1 Process entered data using appropriate software commands. ✓

4.2 Print data out as required using computer hardware/peripheral ✓

devices in accordance with standard operating procedures.

4.3 Transfer files and data between compatible systems using ✓

computer software, hardware/ peripheral devices in accordance
with standard operating procedures.

5. Maintain computer equipment and systems

5.1 Implement systems for cleaning, minor maintenance and ✓

replacement of consumables.

5.2 Implement procedures for ensuring security of data, including ✓

regular back-ups and virus checks in accordance with standard
operating procedures.

5.3 Implement basic file maintenance procedures in line with the ✓

standard operating procedures.

5.4 Maintain document systems. ✓

CAN I…? YES NO

PERFORM WORKPLACE AND SAFETY PRACTICES

1. Follow workplace procedures for health, safety and security

practices

1.1 Follow correct health, safety and security procedures in line ✓

with legislation, regulations and enterprise procedures.

1.2 Identify and report breaches of health, safety and security ✓

procedures in line with enterprise procedure.

1.3 Report suspicious behavior or unusual occurrence are ✓

reported in line with enterprise procedure.
2. Perform child protection duties relevant to the tourism industry

2.1 Identify issue of sexual exploitation of children by tourist. ✓

2.2 Described national, regional and international actions to ✓

prevent the sexual exploitation of children by tourists.

2.3 Described actions that can be taken in the workplace to ✓

protect children from sexual exploitation by tourists.

3. Observe and monitor people

3.1 Prepare areas and people who require observation and ✓

monitoring.

3.2 Implement observation and monitoring activities. ✓

3.3 Determine apprehension of offenders. ✓

3.4 Arrest offenders according to enterprise procedures. ✓

3.5 Fulfill administrative responsibilities. ✓

4. Deal with emergency situations

4.1 Recognize emergency and potential emergency situations and ✓

appropriate action are taken within individual’s scope of
responsibility.

4.2 Follow emergency procedures in line with enterprise ✓

procedures.

4.3 Seek assistance from colleagues to resolve or respond to ✓

emergency situations.

4.4 Report details of emergency situations reported in line with ✓

enterprise procedures.

5. Maintain safe personal presentation standards

5.1 Identify and follow safe personal standards in line with ✓

enterprise requirements.

6. Maintain a safe and secure workplace

6.1 Identify workplace health, safety and security responsibilities. ✓

6.2 Maintain framework to maintain workplace health, safety and ✓

security.
 6.3 Implement procedures for identifying and assessing health, ✓
safety and security hazards and risks.

6.4 Investigate injuries, illnesses and incidents. ✓

6.5 Evaluate organization's health, safety and security ✓

effectiveness.

CAN I…? YES NO

PROVIDE EFFECTIVE CUSTOMER SERVICE

1. Greet customer

1.1 Greet customers in line with enterprise procedure. ✓

1.2 Give verbal and non-verbal communications are appropriate ✓

to the situation.

1.3 Observe non-verbal communication when responding to ✓

customers.

1.4 Demonstrate sensitivity to cultural and social differences. ✓

2. Identify needs of customers

2.1 Use appropriate interpersonal skills to ensure that customer ✓

needs are accurately identified.

2.2 Assess customer needs for urgency so that priority for service ✓
delivery can be identified.

2.3 Provide customers with information. ✓

2.4 Identify personal limitation in addressing customer needs ✓

where appropriate, assistance is sought from supervisor.

3. Deliver service to customer

3.1 Attend customer needs are promptly to in line with enterprise ✓

procedure.

3.2 Maintain appropriate rapport with customer to enable high ✓

quality service delivery.

3.3 Take opportunity to enhance the quality of service and ✓

products wherever possible.

4. Handle queries through use of common business tools and

technology
 4.1 Use common business tools and technology efficiently to ✓
determine customer requirements.

4.2 Record queries/ information in line with enterprise procedure. ✓

4.3 Act upon queries promptly and correctly in line with ✓

enterprise procedure.

5. Handle complaints/conflict situations, evaluation and

recommendations

5.1 Greet guests with a smile and eye-to-eye contact. ✓

5.2 Take responsibility for resolving the complaint within limit of ✓

responsibility and according to enterprise policy.

5.3 Establish and agree nature and details of complaint with the ✓
customer.

5.4 Identify and manage threats to personal safety to personal ✓

safety of customers or colleagues and appropriate assistance is
organized.

5.5 Take appropriate action to resolve the complaint to the ✓

customers satisfaction wherever possible.

5.6 Resolved conflict situations within scope of individual ✓

responsibility by applying effective communication skills and
according to enterprise policy.

CORE COMPETENCIES

CAN I…? YES NO

CLEAN AND MAINTAIN KITCHEN PREMISES

1.Clean, sanitize and store equipment

1.1 Select and use chemicals and clean potable water for cleaning ✓
and/or sanitizing kitchen equipment utensils, and working
surfaces.

1.2 Clean and/or sanitize safety equipment and/or utensils using ✓

clean/potable water and according to manufacturer’s instructions.

1.3 Store and stack safely clean equipment and utensils in the ✓
designated place.

1.4 Use safely cleaning equipment and supplies in accordance ✓

with manufacturer’s instructions.

1.5 Assemble and disassemble safely cleaning equipment. ✓

 1.6 Store safely cleaning equipment in the designated position and ✓
area.

2. Clean and sanitize premises

2.1 Follow cleaning schedules based on enterprise procedures. ✓

2.2 Use safely chemicals and equipment for cleaning and/or ✓

sanitizing.

2.3 Clean and/or sanitize walls, floors, shelves and working ✓

surfaces without causing damage to health or property.

2.4 Follow first aid procedure if an accident happens. ✓

3. Dispose of waste

3.1 Sort and dispose waste according to sanitary regulations, ✓

enterprise practices and standard procedures.

3.2 Disposed safely cleaning chemicals according to standard ✓

procedures.

CAN I…?
YES NO
PREPARE STOCKS, SAUCES AND SOUPS

1. Prepare stocks, glazes and essences required for menu items

1.1. Use ingredients and flavoring agents according to standard ✓

recipes defined by the enterprise.

1.2. Produce variety of stocks, glazes, flavorings, seasonings ✓

according to enterprise standards.

2. Prepare soups required for menu items

2.1. Select and assemble correct ingredients to prepare soups, ✓

including stocks and prepared garnishes.

2.2. Prepare variety of soups according to enterprise standards. ✓

2.3. Use clarifying, thickening agents and convenience products ✓

where appropriate.

2.4. Identify and address temperature-related problems and ✓

evaluate soups for flavor, color and consistency.

2.5. Present soups at the right flavor, color, consistency and ✓

temperature, in clean service ware without drips and using
suitable garnishes and accompaniments.
3. Prepare sauces required for menu items

3.1. Prepare variety of hot and cold sauces from classical and ✓
contemporary recipes based on the required menu items.

3.2. Make derivatives are made from mother sauces. ✓

3.3. Use variety of thickening agents, seasonings and flavorings ✓

appropriate.

3.4. Identify and address related problems and evaluate sauces for ✓
flavor, color and consistency.

4. Store and reconstitute stocks, sauces and soups

4.1. Store stocks, sauces and soups correctly at the right ✓

temperature to maintain optimum freshness and quality.

4.2. Reheat/reconstitute stocks, sauces and soups to appropriate ✓

standards of consistency.

CAN I…? YES NO

PREPARE APPETIZERS

1. Perform Mise’en place

1.1. Clean, sanitize and prepare tools, utensils and equipment ✓

based on the required tasks.

1.2. Identify ingredients correctly according to standard recipes, ✓

or enterprise requirements.

1.3. Assemble ingredients according to correct sequence, quality ✓

and specifications required.

1.4. Prepare ingredients based on the required form and time ✓

frame.

1.5. Thaw frozen ingredients following the enterprise procedures. ✓

1.6. Wash necessary raw ingredients with clean potable water. ✓

2. Prepare a range of appetizers

2.1. Select and use correct equipment in the production of ✓

appetizer.

2.2. Produce appetizers in accordance with enterprise standards. ✓

2.3. Select and prepare glazes where required correctly. ✓

 2.4. Utilize quality trimmings and other leftover appropriate. ✓

2.5. Prepared appetizer using sanitary practices. ✓

2.6. Taste and season appetizer in accordance with the required ✓

taste of the dishes

2.7 Follow workplace safety and hygienic procedures according ✓

to enterprise and legal requirements.

2.8. Present and store variety of cheese according to enterprise ✓

standard.

3. Present a range of appetizers

3.1. Present appetizers attractively according to enterprise ✓

standards.

3.2. Present appetizers using sanitary practices. ✓

3.3. Select suitable plate according to enterprise standards. ✓

3.4. Observe factors in plating dishes in presenting appetizers. ✓

4. Store appetizers

4.1. Utilize quality trimmings and other leftovers appropriate. ✓

4.2. Kept appetizer in appropriate conditions based on enterprise ✓

procedures.

4.3. Use and store required food storage containers in proper ✓

temperatures to maintain freshness, quality and taste.

CAN I…? YES NO

PREPARE SALADS AND DRESSING

1. Perform Mise en place

1.1 Prepare tools, utensils and equipment are cleaned, sanitized ✓

based on the required tasks.

1.2 Identify ingredients correctly according to standard recipes, ✓

recipe cards or enterprise requirements.

1.3 Assemble ingredients according to correct quantity, type and ✓

quality required.

1.4 Prepare ingredients based on the required form and time ✓

frame.
 1.5 Thaw frozen ingredients following enterprise procedures. ✓

1.6 Wash necessary, raw ingredients with clean potable water. ✓

2. Prepare a variety salads and dressings

2.1 Prepare variety of salads using fresh (seasonal) ingredients ✓

according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste.

2.2 Prepare dressings suitable to either incorporate into, or ✓

accompany salads.

2.3 Taste prepared salads and dressings seasoned in accordance ✓

with the required taste.

2.4 Follow workplace safety and hygienic procedures according ✓

to enterprise and legal requirements.

3. Present a variety of salads and dressings

3.1 Select suitable plate according to enterprise standards. ✓

3.2 Present salads attractively according to enterprise standards. ✓

3.3 Accompany salads and dressings based on clients’ ✓

requirements.

3.4 Present salad and dressings hygienically, logically and ✓

sequentially within the required timeframe.

4. Store salads and dressings

4.1 Kept salads in appropriate conditions based on enterprise ✓

procedures.

4.2 Use required containers and stored in proper temperature to ✓

maintain freshness, quality and taste.

CAN I…? YES NO

PREPARE SANDWICHES

1.Perform Mise en place

1.1 Clean tools, utensils and equipment are sanitized and prepared ✓
based on the required tasks.

1.2 Identify ingredients correctly, according to standards recipes, ✓

recipe cards or enterprise requirements.

1.3 Assemble ingredients according to correct quantity, type and ✓

quality required.

1.4 Prepare ingredients based on the required form and time ✓

frame.

1.5 Thaw frozen ingredients following enterprise procedures. ✓

1.6 Wash necessary, raw ingredients with clean potable water. ✓

2. Prepare a variety of sandwiches

 2.1 Prepare variety of sandwiches based on appropriate ✓
techniques.

2.2 Select suitable bases from a range of bread types. ✓

2.3 Produce sandwiches using correct ingredients to an acceptable ✓

enterprise standard.

2.4 Select appropriate equipment used for toasting and heating ✓

according to enterprise procedures and manufacturer’s manual.

2.5 Prepare sandwiched logically and sequentially within the ✓

required time frame according to customer’s request.

2.6 Follow workplace safety and hygienic procedures according ✓

to enterprise and legal requirements.

3. Present a variety of sandwiches

3.1 Produce sandwiches using correct ingredients to an acceptable ✓

enterprise standard.

3.2 Presented sandwiches hygienically, logically and sequentially ✓

within the required time frame.

3.3 Present sandwiches attractively using suitable garnishes, ✓

condiments and service wares.

3.4 Observe factors in plating in presenting sandwiches. ✓

4. Store sandwiches

4.1 Utilize quality trimmings and other left overs where and when ✓
appropriate.

4.2 Store sandwiches hygienically at the proper temperature ✓

considering the factors specified by the enterprise.

4.3 Kept sandwiches in appropriate conditions to maintain ✓

freshness and quality.

CAN I…? YES NO

PREPARE MEAT DISHES

1. Perform Mise en place

1.1. Clean, sanitize and prepare tools, utensils and equipment ✓

based on the required tasks.

1.2. Identify ingredients correctly according to standard recipes, ✓

recipe cards or enterprise requirements.

1.3 Assemble ingredients according to correct quantity, type and ✓

quality required.

1.4. Prepare ingredients based on the required form and time ✓

frame.

1.5. Thaw frozen ingredients following enterprise procedures. ✓

1.6. Wash necessary raw ingredients with clean potable water. ✓

2. Cook meat cuts for service

 2.1 Identify and use appropriate cooking methods for cooking. ✓

2.2 Cook a variety of portioned meat cuts in accordance to ✓

standard recipe specifications.

2.3 Cook a variety of offal dishes according to standard recipes. ✓

2.4. Carve meats using the appropriate tools and techniques. ✓

2.5. Adjust ingredients to meet special requests of customers. ✓

2.6. Taste and season cooked dishes in accordance with the ✓

required taste of the dishes.

2.7. Follow workplace safety and hygienic procedures according ✓

to enterprise and legal requirements.

✓
3. Present meat cuts for service

3.1. Present meat dishes attractively according to classical, ✓

cultural and enterprise standards.

3.2. Present meat dishes hygienically, logically and sequentially ✓

within the required timeframe.

3.3. Select suitable plate according to enterprise standards. ✓

3.4. Observe factors in plating dishes in presenting meat dishes. ✓

4. Store meat

4.1. Utilize quality trimmings and other leftovers appropriate. ✓

4.2. Store fresh and cryovial-packed meat correctly according to ✓

health regulations.

4.3. Use and store required containers in proper temperature to ✓

maintain freshness, quality and taste.

4.4. Store meat in accordance with FIFO operating procedures ✓

and storage of meat requirements.

CAN I…? YES NO

PREPARE EGG DISHES

1. Perform Mise en place

1.1 Clean, sanitize and prepare the tools, utensils and equipment
based on the required tasks. ✓
 1.2 Identify correctly the ingredients according to standard
recipes, recipe cards or enterprise requirements. ✓

1.3 Assemble the ingredients according to correct quantity, type

and quality required. ✓

1.4 Prepare the ingredients based on the required form and time
frame. ✓

1.5 Thaw the frozen ingredients on following enterprise

procedures. ✓

1.6 Wash with clean potable water where necessary, raw

ingredients. ✓

2. Prepare and cook egg dishes

2.1 Prepare the variety of egg dishes according to standard recipes ✓

using a range of cooking methods.

2.2 Cook the eggs based on clients’ requirements. ✓

2.3. Select and prepare the sauces and accompaniments specific to ✓

egg preparations.

2.4 Taste and season the cooked dishes in accordance with the
required taste of the dishes.
✓

2.5 Follow the workplace safety and hygienic procedures

according to enterprise and legal requirements.
✓

3. Present egg dishes

3.1 Select the suitable plates according to enterprise standards. ✓

3.2 Present the eggs hygienically and attractively using ✓

suitable garnishes and side dishes sequentially within the required
timeframe.

3.3 Observe the factors in plating dishes in presenting egg dishes.

4. Store egg dishes

4.1 Store the fresh and processed eggs at the correct temperature. ✓

4.2 Maintain the optimum freshness and quality in accordance ✓

with enterprise storing techniques and procedures.
 4.3 Utilize the quality trimmings and other leftovers where and ✓
when appropriate.

4.4 Store the egg in accordance with FIFO operating procedures

and storage of egg requirements. ✓

CAN I…?
YES NO
PREPARE STARCH DISHES

1. Perform Mise en place

1.1 Clean, sanitize and prepare the tools, utensils and equipment ✓
based on the required tasks.

1.2 Identify the ingredients correctly, according to standard ✓

recipes, recipe cards or enterprise requirements.

1.3 Assemble the ingredients according to correct quantity, type ✓

and quality required.

1.4 Prepare the ingredients based on the required form and time
frame. ✓

1.5 Thaw the frozen ingredients on following enterprise ✓

procedures.

1.6 Wash with clean potable water where necessary, raw ✓

ingredients.

2. Prepare starch dishes

2.1. Select and prepare the variety of starch products according to ✓

enterprise recipes.

2.2. Ensure the optimum quality using appropriate cooking ✓

methods.

2.3. Select the sauces and accompaniments appropriate to starch ✓

products.

2.4 Taste and season the cooked dishes in accordance with the ✓
required taste of the dishes.

2.5 Follow the workplace safety and hygienic procedures ✓

according to enterprise and legal requirements.

3. Present Starch dishes

3.1 Select the suitable plate according to enterprise standards. ✓

 3.2 Present the starch dishes hygienically and attractively using ✓
suitable garnishes and side dishes.

3.3 Observe the factors in plating dishes in presenting starch ✓

dishes.

4. Store Starch dishes

4.1 Store the starch at the correct temperature. ✓

4.2 Maintain the optimum freshness and quality in accordance ✓

with enterprise storing techniques and procedures.

4.3 Utilize the quality trimmings and other leftovers where and ✓
when appropriate.

4.4 Store the starch in accordance with FIFO operating ✓

procedures and storage of starch requirements.

CAN I…? YES NO

PREPARE POULTRY AND GAME DISH(ES)

1. Perform mise en place

1.1 Clean, sanitize and prepare the tools, utensils and equipment ✓
based on the required tasks.

1.2 Identify the ingredients according to standard recipes, recipe ✓

card or enterprise requirements.

1.3 Assemble the ingredients according to quantity, type, and ✓

quality required.

1.4 Prepare the ingredients based on the required form and time ✓
frame.

1.5 Prepare the poultry and game based on its enterprise poultry ✓
and game preparation techniques.

1.6 Thaw the frozen poultry and game in accordance with ✓

enterprise thawing procedures.

1.7 Thaw the frozen ingredients on following enterprise ✓

procedures.

1.8 Wash with clean potable water where necessary, raw ✓

ingredients.

2. Cook poultry and game dishes

 2.1 Handle the poultry and game efficiently and hygienically to ✓
minimize risk of food spoilage and cross-contamination.

2.2 Cook the Poultry and game dishes according to enterprise ✓

standard recipes and appropriate cooking methods.

2.3 Taste and season the cooked dishes in accordance with the ✓
required taste of the dishes.

3. Plate/present poultry and game dishes

3.1 Select the service wares in accordance with type of poultry ✓

and game dishes.

3.2 Plate/present the poultry and game using suitable sauces, ✓

garnishes and accompaniments.

3.3 Present the poultry dishes hygienically, logically and ✓

sequentially within the required timeframe.

3.4 Observe the factors in plating dishes in presenting poultry and ✓

game dishes.

4. Store poultry and game

4.1 Store the poultry and game ensuring storage conditions and ✓
optimal temperature are maintained.

4.2 Utilize the quality trimmings and other leftovers where and ✓
when appropriate.

CAN I…? YES NO

PREPARE SEAFOOD DISHES

1. Perform mise en place

1.1 Clean, sanitize and prepare the tools, utensils and equipment ✓
based on the required tasks.

1.2 Identify the ingredients according to standard recipes, recipe ✓

cards or enterprise requirements.

1.3 Assemble the ingredients according to correct quantity, type ✓

and quality required.

1.4 Prepare the ingredients based on the required form and time ✓
frame.

1.5 Thaw the frozen ingredients on following enterprise ✓

procedures.
 1.6 Wash with clean potable water where necessary, raw ✓
ingredients.

2. Handle fish and seafood

2.1 Select the seafood according to quality. ✓

2.2 Handle the seafood hygienically in accordance with enterprise ✓

handling and storing techniques.

2.3 Thaw the frozen seafood correctly to ensure maximum ✓

quality, and to retain their nutrients.

3. Cook fish and shellfish

3.1 Clean, gut and fillet the fish correctly and efficiently ✓
according to enterprise standards.

3.2. Clean and prepare the shellfish and other types of seafood ✓
correctly and in accordance with enterprise standards.

3.3 Cook the seafood dishes according to enterprise standards ✓

using a variety of cooking methods.

3.4 Use the fish and shellfish by-products appropriately for a ✓

variety of dishes and menu items.

3.5 Taste and season the cooked dishes in accordance with the ✓
required taste of the dishes.

3.6 Follow the workplace safety and hygienic procedures ✓

according to enterprise and legislated requirements.

4. Plate/Present fish and seafood

4.1 Present the seafood dishes hygienically, logically and ✓

sequentially within the required timeframe.

4.2 Prepare and present the fish and seafood for service in ✓
accordance to enterprise standards.

4.3 Prepare the suitable sauces and dips according to standard ✓

recipes and as required to accompany seafood menu items.

4.4 Select and use the presentations and garnishing techniques ✓

according to recipes and enterprise standards.

4.5 Carry out the services according to enterprise methods and ✓

standards.
 4.6 Observe the factors in plating dishes in presenting seafood ✓
dishes.

5. Store fish and seafood

5.1 Utilize the quality trimmings and other leftovers where and ✓
when appropriate Seafood are stored hygienically in accordance
with enterprise handling and storing techniques.

5.2 Check where applicable, date stamps and codes to ensure ✓

quality control.

5.3 Store the seafood in accordance with FIFO operating ✓

procedures and storage of seafood requirements.

CAN I…? YES NO

PREPARE DESSERTS

1. Perform mise en place

1.1 Clean, sanitize and prepare the tools, utensils and equipment ✓
based on the required tasks.

1.2 Identify the ingredients according to standard recipes, recipe ✓

card or enterprise requirements.

1.3 Assemble the ingredients according to quantity, type, and ✓

quality required.

1.4 Prepare the ingredients based on the required form and time ✓
frame.

1.5 Select, measure and weigh the ingredients according to recipe ✓

requirements.

1.6 Select and use the appropriate equipment in accordance with ✓

manufacturers’ manual.

1.7 Thaw the frozen ingredients following enterprise procedures. ✓

1.8 Wash with clean potable water where necessary, raw ✓

ingredients.

2. Prepare desserts and sweet sauces

2.1 Use the standard or enterprise recipes to produce a variety of ✓

hot, cold and frozen desserts, appropriate for a variety of menus.

2.2 Produce the range of sweet sauces to desired consistency and ✓

flavor.
 2.3 Taste the prepared desserts and sweets in accordance with the ✓
required taste.

2.4 Follow the workplace safety and hygienic procedures ✓

according to enterprise and legislated requirements.

3. Plate/Present desserts

3.1 Present the desserts hygienically, logically and sequentially ✓

within the required timeframe.

3.2 Decorate the desserts creatively. ✓

3.3 Observe the factors in plating dishes in presenting desserts. ✓

3.4 Portion the desserts according to enterprise standards. ✓

3.5 Present the desserts in accordance with enterprise presentation ✓

techniques.

3.6 Use the accompaniments, garnishes and decorations to ✓

enhance taste, texture and balance.

4. Store desserts

4.1 Utilize the quality trimmings and other leftovers where and ✓
when appropriate.

4.2 Store the desserts at the appropriate temperature and under the ✓
correct conditions to maintain quality, freshness and customer
appeal.

4.3 Select and use the suitable packaging to preserve taste, ✓

appearance and tasting characteristics.

4.4 Store the sweet sauces to retain desired quality and ✓

characteristics.

4.5 Store the dessert in accordance with FIFO operating ✓

procedures and storage of dessert requirements.

CAN I…? YES NO

PACKAGE PREPARED FOOD

1. Select packaging materials

1.1 Meet the food requirements of client and user prior to ✓

packaging in accordance with the enterprise standard following
the criteria for packaging.

1.2 Select qualities of packaging materials in accordance ✓

 enterprise standards.

2. Package food

2.1 Package the food in compliance with sanitary, occupational ✓

health and safety and local health regulations requirements.

2.2 Observe the environmental requirements for food packaging ✓

area.

2.3 Adopt the appropriate packaging procedures according to ✓

enterprise specifications.

2.4 Label the food according to industry standards. ✓

FORM 1.2: EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED TO

JOB/OCCUPATION

Evidences/Proof of Current Competencies

Current Competencies Proof/Evidence Means of Validating

Participate in workplace
● Transcript of record
communication ● Submit transcript
from an
educational of records
/vocational ● Submit training
institution
certificate of
● Certificate of achievement
achievement
● Submit training
● Certificate of
certificate of
employment employment

Work in a team environment

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment
Practice career professionalism
● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Practice occupational health and

● Transcript of record ● Submit transcript
safety procedures
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Develop and update industry

● Transcript of record ● Submit transcript
knowledge
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Observe workplace hygiene

● Transcript of record ● Submit transcript
procedures
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment
Perform computer operations
● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Perform workplace and safety

● Transcript of record ● Submit transcript
practices
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Provide effective customer service

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Clean and maintain kitchen premise

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment
Prepare stocks, sauces and soups
● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Prepare appetizers
● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Prepare salads and dressing

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Prepare sandwiches
● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment
Prepare meat dishes
● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Prepare vegetables dishes

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Prepare egg dishes

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Prepare starch dishes

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment
Prepare poultry and game dish(es
● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Prepare seafood dishes

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment

Package prepared food

● Transcript of record ● Submit transcript
from an of records
educational
/vocational ● Submit training
institution certificate of
● Certificate of achievement
achievement ● Submit training
● Certificate of certificate of
employment employment
FORM 1.3 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED COMPETENCIES

Required Units of Competency/Learning Current Competencies Training

Outcomes based on CBC Gaps/Requirements

1. Participate in workplace communication

1.1 Obtain and convey workplace 1.1 Obtain and convey

information workplace information

1.2 Speak English at a basic 1.2 Speak English at a basic

operational level operational level

1.3 Participate in workplace 1.3 Participate in workplace

meetings and discussions meetings and discussions

1.4 Complete relevant work related 1.4 Complete relevant

documents work related documents

2. Work in team environment

2.1 Describe team role and scope 2.1 Describe team role and
scope

2.2 Identify own role and 2.2 Identify own role and
responsibility within team responsibility within team

2.3 Work as a team member 2.3 Work as a team member

2.4 Work effectively with 2.4 Work effectively with

colleagues colleagues

2.5 Work in socially diverse 2.5 Work in socially diverse

environment environment

3. Practice career professionalism

 3.1 Integrate personal objectives 3.1 Integrate personal
with organizational goals objectives with
organizational goals

3.2 Set and meet work priorities 3.2 Set and meet work
priorities

3.3 Maintain professional growth 3.3 Maintain professional

and development growth and development

4. Practice occupational health and safety procedures

4.1 Identify hazards and risks 4.1 Identify hazards and

risks

4.2 Evaluate hazards and risks 4.2 Evaluate hazards and

risks

4.3 Control hazards and risks 4.3 Control hazards and

risks

4.4 Maintain OHS awareness 4.4 Maintain OHS

awareness

4.5 Perform basic first-aid 4.5 Perform basic first-aid

procedures procedures

Required Units of Competency/Learning Current Competencies Training

Outcomes based on CBC Gaps/Requirements

1. Develop and update industry knowledge

1.1 Seek information on the industry 1.1 Seek information on the

industry

1.2 Update industry knowledge 1.2 Update industry

knowledge
 1.3 Develop and update local 1.3 Develop and update
knowledge local knowledge

1.4 Promote products and services to 1.4 Promote products and

customers services to customers

2. Observe workplace hygiene procedures

2.1 Follow hygiene procedures 2.1 Follow hygiene

procedures

2.2 Identify and prevent hygiene 2.2 Identify and prevent

risks hygiene risks

3. Perform computer operations

3.1 Plan and prepare for task to be 3.1 Plan and prepare for task
undertaken to be undertaken

3.2 Input data into computer 3.2 Input data into computer

3.3 Access information using 3.3 Access information

computer using computer

3.4 Produce/output data using 3.4 Produce/output data

computer system using computer system

3.5 Maintain computer equipment 3.5 Maintain computer

and systems equipment and systems

4. Perform workplace and safety practices

4.1 Follow workplace procedures 4.1 Follow workplace

for health, safety and security procedures for health, safety
practices and security practices

4.2 Perform child protection duties 4.2 Perform child protection

relevant to the tourism industry duties relevant to the
tourism industry
 4.3 Observe and monitor people 4.3 Observe and monitor
people

4.4 Deal with emergency situations 4.4 Deal with emergency

situations

4.5 Maintain safe personal 4.5 Maintain safe personal

presentation standards presentation standards

4.6 Maintain a safe and secure 4.6 Maintain a safe and

workplace secure workplace

5. Provide effective customer service

5.1 Greet customer 5.1 Greet customer

5.2 Identify needs of customers 5.2 Identify needs of

customers

5.3 Deliver service to customer 5.3 Deliver service to

customer

5.4 Handle queries through use of 5.4 Handle queries through

common business tools and use of common business
technology tools and technology

5.5 Handle complaints/conflict 5.5 Handle

situations, evaluation and complaints/conflict
recommendations situations, evaluation and
recommendations

Required Units of Competency/Learning Current Competencies Training

Outcomes based on CBC Gaps/Requirements

1. Clean and maintain kitchen premises

1.1 Clean, sanitize and store 1.1 Clean, sanitize and

equipment store equipment

1.2 Clean and sanitize premises 1.2 Clean and sanitize

premises

1.3 Dispose of waste 1.3 Dispose of waste

 2. Prepare stocks, sauces and soups

2.1 Prepare stocks, glazes and 2.1 Prepare stocks,

essences required for menu items glazes and essences
required for menu items

2.2 Prepare soups required for 2.2 Prepare soups

menu items required for menu items

2.3 Prepare sauces required for 2.2 Prepare soups

menu items required for menu items

2.4 Store and reconstitute stocks, 2.4 Store and reconstitute

sauces and soups stocks, sauces and soups

3. Prepare appetizers

3.1 Perform Mise’ en place 3.1 Perform Mise’ en

place

3.1 Prepare a range of appetizers 3.1 Perform Mise’ en

place

3.3 Present a range of appetizers 3.3 Present a range of

appetizers

3.4 Store appetizers 3.4 Store appetizers

4. Prepare salad and dressings

4.1 Perform Mise en place 4.1 Perform Mise en

place

4.2 Prepare a variety salad and 4.2 Prepare a variety

dressings salad and dressings

4.3 Present a variety of salads 4.3 Present a variety of

and dressings salads and dressings

4.4 Store salads and dressings 4.4 Store salads and

dressings

5. Prepare sandwiches

5.1 Perform mise-en - place 5.1 Perform mise-en - place

5.2 Prepare a variety of 5.2 Prepare a variety of

sandwiches sandwiches

5.3 Present a variety of 5.3 Present a variety of

sandwiches sandwiches
 5.4 Store sandwiches 5.4 Store sandwiches

6. Prepare meat dishes

6.1 Perform Mise en place 6.1 Perform Mise en place

6.2 Cook meat cuts for service 6.2 Cook meat cuts for
service

6.3 Present meat cuts for service 6.3 Present meat cuts for
service

6.4 Store meat 6.4 Store meat

7. Prepare vegetables dishes

7.1 Perform Mise en place 7.1 Perform Mise en place

7.2 Prepare vegetable dishes 7.2 Prepare vegetable dishes

7.3 Present vegetable dishes 7.3 Present vegetable dishes

7.4 Store vegetables dishes 7.4 Store vegetables dishes

8. Prepare egg dishes

8.1 Perform Mise en place 8.1 Perform Mise en place

8.2 Prepare and cook egg dishes 8.2 Prepare and cook egg
dishes

8.3 Present egg dishes 8.3 Present egg dishes

8.4 Store egg dishes 8.4 Store egg dishes

9. Prepare starch dishes

9.1 Perform Mise en place 9.1 Perform Mise en place

9.2 Prepare starch dishes 9.2 Prepare starch dishes

9.3 Present Starch dishes 9.3 Present Starch dishes

9.4 Store Starch dishes 9.4 Store Starch dishes

10. Prepare poultry and game dishes.

10.1 Perform mise en place 10.1 Perform mise en place

 10.2 Cook poultry and game 10.2 Cook poultry and
dishes game dishes

10.3 Plate/present poultry and 10.3 Plate/present poultry

game dishes and game dishes

10.4 Store poultry and game 10.4 Store poultry and game

11. Prepare seafood dishes

11.1 Perform mise en place 11.1 Perform mise en place

11.2 Handle fish and seafood 11.2 Handle fish and

seafood

11.3 Cook fish and shellfish 11.3 Cook fish and shellfish

11.4 Plate/Present fish and 11.4 Plate/Present fish and

seafood seafood

11.5 Store fish and seafood 11.5 Store fish and seafood

12.. Prepare desserts

12.1 Perform mise en place 12.1 Perform mise en place

12.2 Prepare desserts and sweet 12.2 Prepare desserts and

sauces sweet sauces

12.3 Plate/Present desserts 12.3 Plate/Present desserts

12.4 Store desserts 12.4 Store desserts

13. Package prepared food

13.1 Select packaging materials 13.1 Select packaging

materials

13.2 Package food 13.2 Package food

FORM NO. 1.4: TRAINING NEEDS

Training Needs Module Title/Module of Instruction

(Learning Outcomes)

Perform Mise’ en place

Prepare a range of appetizers

Preparing Appetizers

Present a range of appetizers

Store appetizers