Scribd Logo
Upload

Welcome to Scribd!

  • 52 views

    RAMIREZ Self - Assessment Checklist-BPS NC II

    Uploaded by

    ClaireSobredilla-Juarez
    Maryanne Sabreena Espanola completed a self-assessment checklist to evaluate her skills in bread and pastry production. The checklist covered basic competencies like workplace communication, teamwork, and safety procedures. It also assessed common competencies such as maintaining industry knowledge, workplace hygiene, and computer skills. Finally, the core competencies section evaluated Maryanne's ability to prepare, produce, decorate, present and store a variety of bakery items including breads, pastries, cakes, petits fours and desserts. By completing the checklist, Maryanne was able to identify her strengths and areas for improvement in order to enhance her qualifications in bread and pastry production.

    Copyright:

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

    RAMIREZ Self - Assessment Checklist-BPS NC II

    Uploaded by

    ClaireSobredilla-Juarez
    52 views2 pages
    Maryanne Sabreena Espanola completed a self-assessment checklist to evaluate her skills in bread and pastry production. The checklist covered basic competencies like workplace communication, teamwork, and safety procedures. It also assessed common competencies such as maintaining industry knowledge, workplace hygiene, and computer skills. Finally, the core competencies section evaluated Maryanne's ability to prepare, produce, decorate, present and store a variety of bakery items including breads, pastries, cakes, petits fours and desserts. By completing the checklist, Maryanne was able to identify her strengths and areas for improvement in order to enhance her qualifications in bread and pastry production.

    Original Description:

    ramirez

    Original Title

    RAMIREZ Self -Assessment Checklist-BPS NC II

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Maryanne Sabreena Espanola completed a self-assessment checklist to evaluate her skills in bread and pastry production. The checklist covered basic competencies like workplace communication, teamwork, and safety procedures. It also assessed common competencies such as maintaining industry knowledge, workplace hygiene, and computer skills. Finally, the core competencies section evaluated Maryanne's ability to prepare, produce, decorate, present and store a variety of bakery items including breads, pastries, cakes, petits fours and desserts. By completing the checklist, Maryanne was able to identify her strengths and areas for improvement in order to enhance her qualifications in bread and pastry production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    52 views2 pages

    RAMIREZ Self - Assessment Checklist-BPS NC II

    Uploaded by

    ClaireSobredilla-Juarez
    Maryanne Sabreena Espanola completed a self-assessment checklist to evaluate her skills in bread and pastry production. The checklist covered basic competencies like workplace communication, teamwork, and safety procedures. It also assessed common competencies such as maintaining industry knowledge, workplace hygiene, and computer skills. Finally, the core competencies section evaluated Maryanne's ability to prepare, produce, decorate, present and store a variety of bakery items including breads, pastries, cakes, petits fours and desserts. By completing the checklist, Maryanne was able to identify her strengths and areas for improvement in order to enhance her qualifications in bread and pastry production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    SELF-ASSESSMENT CHECKLIST

    Name: Maryanne Sabreena Espanola

    Qualification: Bread and Pastry Production NC II

    INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data
    or information which is essential in Bread and Pastry
    Productions. Please check the appropriate box of your answer to
    the questions below.

    CAN I…? YES NO


    BASIC COMPETENCIES
    1. Participate in Workplace Communication
    1.1 Obtain and convey workplace information? /
    1.2 Complete relevant work related documents? /
    1.3Participate in workplace meeting and discussion? /
    2. Work in Team Environment
    2.1 Describe team role and scope? /
    2.2 Identify own role and responsibility within team? /
    2.3Work as a team member? /
    3. Practice Career Professionalism
    3.1 Integrate personal objectives with organizational goals? /
    3.2Set and meet work priorities? /
    3.3Maintain professional growth and development? /
    4. Practice Occupational Health and Safety Procedures
    4.1 Identify hazards and risks? /
    4.2 Evaluate hazards and risks? /
    4.3Control hazards and risks? /
    COMMON COMPETENCIES
    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 risk /
    3. Perform computer operations
    3.1 Plan and prepare for the risk to be undertaken /
    3.2 Input data into computer /
    3.3 Assess information using computer
    3.4 Produce output data using computer system
    3.5 Maintain computer equipment and system
    4. Perform workplace and safety practices
    4.1 Follow workplace procedures for health, safety and /
    security practices
    4.2 Deal with emergency situations /
    4.3 Maintain safe personal presentation standards /
    5. Provide effective customer service
    5.1 Apply effective verbal and non-verbal communication skills to .
    respond to customer needs?
    5.2Provide prompt and quality service to customer? /
    5.3Handle queries promptly and correctly in line with enterprise /
    procedures?
    5.4Handle complaints, evaluation and recommendations? /
    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 cake /
    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 marzipan petits fours /
    4.4 Prepare caramelized petits fours /
    4.5 Display petits fours /
    4.6 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 /

    You might also like