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p02 Self Assessment Check

The document is a self-assessment checklist designed for trainers to gather essential data for planning training sessions. It covers basic, common, and core competencies related to workplace communication, teamwork, professionalism, hygiene, customer service, and various food preparation skills. Each competency includes specific learning outcomes that participants must evaluate as 'YES' or 'NO' to assess their capabilities.

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Jaylord Velasco
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5 views

p02 Self Assessment Check

The document is a self-assessment checklist designed for trainers to gather essential data for planning training sessions. It covers basic, common, and core competencies related to workplace communication, teamwork, professionalism, hygiene, customer service, and various food preparation skills. Each competency includes specific learning outcomes that participants must evaluate as 'YES' or 'NO' to assess their capabilities.

Uploaded by

Jaylord Velasco
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
CAN I…?
UC1. Participate in Workplace Communication YES NO
LO.1 Obtain and convey workplace information
LO2. Speak English at basic operational level
LO3. Participate in workplace meetings and discussion

LO4. Complete relevant work related documents


UC2. Work in a Team Environment
LO.1 Describe team role and scope
LO2. Identify the role and responsibility of within team
LO3. Work as a team member
LO4. Work effectively with colleagues
LO5. Work in social diverse environment
UC.3 Practice Career Professionalism
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development
UC4. Practice Occupational Health and Safety
Procedures
L01. Identify hazard and risk
LO2. Evaluate hazard and risk
LO3. Control hazard and risk
LO4. Maintain OHS awareness
LO5. Perform basic first-aid procedures
COMMON COMPETENCIES
CAN…I?
UC1. Develop and Update Industry Knowledge YES NO
LO.1 Seek information in the industry
LO2. Observe personal hygiene and grooming
LO3. Develop and update local knowledge
LO4. Promote products and service to costumers
UC2. Observe Workplace Hygiene Procedures
LO.1 Follow hygiene procedures
LO2. Identify the prevent hygiene risk
UC.3 Use Food Processing Tool, Equipment and
Utensils
LO1. Input data in computer
LO2. Access information using computer
LO3. Produce/output data using equipment system
LO4. Maintain equipment and computer system
UC4. Perform Mathematical Computations
L01. Workplace procedure for health, safety security
procedures
LO2. Perform child protection duties relevant to tourism
industry
LO3. Observe and monitor people ion
LO4. Deal with emergency situation
LO5. Maintain safe personal presentation hazard
LO6.maintain a safe and secure workplace
UC5. Provide Effective Costumer Service
LO1. Greet costumer
LO2. Identify needs of costumers
LO3. Deliver service to costumer
LO4.handle queries through use of common business tools
and technology
CORE COMPETENCIES
CAN I…?
UC1. Clean and Maintain Kitchen Premises YES NO
LO.1 Clean, sanitize and store equipment
LO2. Clean and sanitize premises
LO3. Dispose waste

UC2. Prepare Stock Soup and Sauces


LO.1 prepare stocks, glazes & essence required for menu
items
LO2. Prepare soups required for item
LO3. Prepare sauces required for item
LO4. Store and constitute stocks sauces and soups
UC.3 Prepare Appetizers
LO1. Perform mise’en place
LO2. Prepare a range of appetizer
LO3. Present a range of appetizer
LO4. Store appetizer
UC4. Prepare Salad and Dressing
L01. Perform mise’en place
LO2. Prepare a variety of salad and dressing
LO3. Present variety of salad and dressing
LO4. Store salad and dressing
LO5. Perform basic first-aid procedures
UC.5 Prepare Sandwiches
LO1. Perform mise’en place
LO2.Prepare a variety of sandwich
LO3.Present a variety of sandwiches
LO4. Store samdwiches
UC.6 Prepare Meat Dishes 

LO1. Perform mise’en place /


LO2. Cook meat cuts for services /
YES NO
LO3. Present meat cuts for services /
LO4. Store meats /
UC7. Prepare Vegetable Dishes
LO1. Perform mise’en place
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes
UC.8. Prepare Egg Dishes
LO1. Perform mise’en place
LO2.prepare and cook egg dishes
LO3.present egg dishes
LO4.store egg dishes
UC.9 Prepare Starch Dishes
LO1. Perform mise’en place
LO2. Prepare starch products
L03. Present starch product
LO4. Store starch products
LO5. Perform basic first-aid procedures
UC.10 Prepare Poultry and Game Dishes
LO1. Perform mise’en place
LO2. Cook poultry and game dishes
LO3. Plate/ present poultry game dishes
LO4.store poultry game dishes
UC.11 Prepare Seafood Dishes
LO1. Perform mise’en place
LO2. Handle fish and seafood
LO3.cook fish and shellfish
LO4. Present seafood dishes
LO5. Store seafood dishes
YES NO
UC.12 Prepare Dessert
LO1. Perform mise’en place
LO2. Prepare desert and sweet sauces
LO3. Present dessert.
LO4. Store dessert
UC.13 Package Prepared Food
LO1. Select packaging materials
LO2.package food

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