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FORM 1.1 Self Asessment Checklist

Rochelle Yumul completed a self-assessment for her qualifications in Bread and Pastry Production NC II. She indicated that she has the necessary skills across basic competencies such as workplace communication, teamwork, and occupational safety. She also meets common competencies like customer service, hygiene procedures, and computer skills. For core competencies specific to her role, she is able to prepare, produce, decorate, present and store a variety of bakery items including breads, pastries, cakes, and petits fours. This self-assessment will help her trainer identify any areas for further development in her training sessions.

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Rochelle Cunanan Laurzano
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56 views2 pages

FORM 1.1 Self Asessment Checklist

Rochelle Yumul completed a self-assessment for her qualifications in Bread and Pastry Production NC II. She indicated that she has the necessary skills across basic competencies such as workplace communication, teamwork, and occupational safety. She also meets common competencies like customer service, hygiene procedures, and computer skills. For core competencies specific to her role, she is able to prepare, produce, decorate, present and store a variety of bakery items including breads, pastries, cakes, and petits fours. This self-assessment will help her trainer identify any areas for further development in her training sessions.

Uploaded by

Rochelle Cunanan Laurzano
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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Name of Trainee: Rochelle L.

Yumul
Qualifications: Bread and Pastry Production NC II

FORM 1.1 - SELF- ASSESSMENT TOOL

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.

Criteria YES NO
Basic Competencies:
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information /
1.2 Participate in workplace meetings and discussions /
1.3 Complete relevant work- related documents /
2. WORK IN A TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify one’s role and responsibility within a team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goals /
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
4.1 . Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /
COMMON COMPETENCIES
1. PERFORM WORKPLACE AND SAFETY PRACTICE
1.1 Follow workplace procedures for health, safety and security /
practice
1.2 Deal with emergency situations /
1.3 Maintain safe personal presentation standards /
2. PROVIDE EFFECTIVE CUSTOMER SERVICE
2.1 Greet customer /
2.2 Identify customer needs /
2.3 Deliver service to customer /
2.4 Handle queries through telephone, fax machine, internet /
and email
2.5 Handle complaints, evaluation and recommendations /

Bread Document No.


and Date Developed:
PROVINCIAL Pastry
TRAINING Productio Page 1
CENTER- n NC II Developed by: Rochelle L. Yumul of 2
TARLAC
3. 3. OBSERVE WORKPLACE HYGIENE PROCEDURE
3.1 Follow hygiene procedures /
3.2 Identify and prevent hygiene risks /
4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
4.1 Seek information on the industry /
4.2 Update industry knowledge /
5. PERFORM COMPUTER OPERATION
5.1 Plan and prepare for task to be undertaken /
5.2 Input data into computer /
5.3 Access information using computer /
5.4 Produce/output data using computer system /
5.5 Maintain computer equipment and systems /
CORE COMPETENCIES
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products /
1.2 Decorate and present bakery products /
1.3 Store bakery products /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.3 Store pastry products /
3. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
3.1 Prepare sponge and cakes /
3.2 Prepare and use fillings /
3.3 Decorate cakes /
3.4 Present cakes /
3.5 Store cakes /
4. PREPARE AND DISPLAY PETITS FOUR
4.1 Prepare iced petits fours /

Bread Document No.


and Date Developed:
PROVINCIAL Pastry
TRAINING Productio Page 2
CENTER- n NC II Developed by: Rochelle L. Yumul of 2
TARLAC

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