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    Form 4. 1 Self-Assessment Checklist

    Uploaded by

    May M Rodeo
    This self-assessment checklist allows a trainee in Bread and Pastry Production NCII to evaluate their own skills and competencies. It covers basic, common, and core competencies including communicating at work, working in a team, career professionalism, occupational health and safety, computer skills, customer service, and preparing and producing various bakery and pastry items. The trainee and trainer sign off after the trainee completes the self-evaluation.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Form 4. 1 Self-Assessment Checklist

    Uploaded by

    May M Rodeo
    250 views3 pages
    This self-assessment checklist allows a trainee in Bread and Pastry Production NCII to evaluate their own skills and competencies. It covers basic, common, and core competencies including communicating at work, working in a team, career professionalism, occupational health and safety, computer skills, customer service, and preparing and producing various bakery and pastry items. The trainee and trainer sign off after the trainee completes the self-evaluation.

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    Original Title

    FORM 4. 1 SELF-ASSESSMENT CHECKLIST

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    This self-assessment checklist allows a trainee in Bread and Pastry Production NCII to evaluate their own skills and competencies. It covers basic, common, and core competencies including communicating at work, working in a team, career professionalism, occupational health and safety, computer skills, customer service, and preparing and producing various bakery and pastry items. The trainee and trainer sign off after the trainee completes the self-evaluation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    250 views3 pages

    Form 4. 1 Self-Assessment Checklist

    Uploaded by

    May M Rodeo
    This self-assessment checklist allows a trainee in Bread and Pastry Production NCII to evaluate their own skills and competencies. It covers basic, common, and core competencies including communicating at work, working in a team, career professionalism, occupational health and safety, computer skills, customer service, and preparing and producing various bakery and pastry items. The trainee and trainer sign off after the trainee completes the self-evaluation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    FORM 4.

    1 SELF-ASSESSMENT CHECKLIST

    Instruction:

    This Self-Check Instrument will give trainer data or information which is


    essential in planning training sessions for Bread and Pastry Production NCII.
    Please check the appropriate box of your answer.

    CAN I?... 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 team environment
    2.1 Describe team role and scope 
    2.2 Identify own role and responsibility within 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 professionalism growth and 
    development
    4. Practice occupational health and safety
    4.1 Evaluate hazard and risks 
    4.2 Control hazards and risks 
    4.3 Maintain occupational health and safety 
    awareness

    COMMON COMPETENCIES

    CAN I…? YES NO


    1. Develop and update industry knowledge
    1.1 Seek information on the industry 
    1.2 Update industry knowledge 
    2. Observe workplace hygiene procedures
    2.1 Follow hygiene procedures 
    2.2 Identify and prevent hygiene risks 
    3. Perform computer operations
    3.1 Plan and prepare for task to be undertaken 
    3.2 Input data into computer 
    3.3 Access information using computer 
    3.4 Produce/output data using computer system 
    3.5 Maintain computer equipment and systems 
    4. Perform workplace and safety practices
    4.1 Follow workplace procedures for health, safety 
    and security practices
    4.2 Follow workplace procedures for health, safety 
    and security Measure parts practices
    4.3 Maintain safe personal presentation standards 
    5. Provide effective customer service
    5.1 Greet customer 
    5.2 Identify customer needs 
    5.3 Deliver service to customer 
    5.4 Handle queries through telephone, fax machine, 
    internet and email
    5.5 Handle complaints, evaluation and 
    recommendations

    CORE COMPETENCIES

    CAN I…? YES NO


    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 fours
    4.1 Prepare iced petits fours 
    4.2 Prepare fresh petits fours 
    4.3 Prepare maizipan petits fours 
    4.4 Prepare caramelized petits fours 
    4.4 Display petits fours 
    4.4 Store petits fours 
    5. Present desserts
    5.1 Present and serve plated desserts 
    5.2 Plan, prepare and present dessert buffet selection 
    or plating
    5.3 Store and package desserts 

    Trainee’s Signature: ________________________ Date: _______________


    Trainer’s Signature: ________________________ Date: _______________

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