Self Assessment Checklist

INSTRUCTION: This Self-Check Instrument will give your trainer data that are essential in
designing a Training Plan for you. Please check appropriate box of your answer to each of the
question below.
CAN I?... YES NO

BASIC COMPETENCIES
1. Participate in workplace communication
1.1 Obtain and convey workplace information
1.2 Speak English at a basic
1.3 Complete relevant work related documents
1.4 Participate in workplace meeting and discussion
2. Work in a team environment
2.1 Describe and identify team role and responsibility in a team
2.2 Describe work as a team member
2.3 Work effectively with colleagues
2.4 Work in socially diverse environment
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 health and safety.
4.1 Evaluate hazard and risks.
4.2 Control hazards and risks.
4.3 Maintain occupational health and safety awareness.
4.4 Perform basic first-aid procedures.
COMMON COMPETENCIES
1. Develop and update industry knowledge.
1.1 Seek information on the industry
1.2 Update continuously relevant industry knowledge
1.3 Develop and update local knowledge
1.4 Promote products and services to customers
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 task to be undertaken
3.2 Input data into a computer
3.3 Assess information using computer
3.4 Produce/ output data using computer system
3.5 Maintain computer system
4. Perform workplace and safety practices.
4.1 Practice workplace procedures for health, safety and security practices situations
4.2 Perform child protection duties relevant to the tourism industry
4.3 Observe and monitor people
4.4 Deal with emergency situations
4.5 Maintain safe personal presentation standards
4.6 Maintain a safe and secure workplace
5. Provide effective customer service.
5.1 Greet customers
5.2 Identify customer
5.3 Deliver service to customer
5.4 Handle queries through use of common business tools and technology
5.5 Handle complaints/ conflict situations, evaluation and recommendations
CORE COMPETENCIES
1. Clean and maintain kitchen premises /
1.1 Clean, sanitize and store equipment
1.2 Clean and sanitize premises
1.3 Dispose of waste
2. Prepare stocks, sauces and soups
2.1 Prepare stocks, glazes and essences required for menu items
2.2 Prepare soups required for menu items
2.3 Prepare sauces required for menu items
2.4 Store and reconstitute stocks, sauces and soups
3. Prepare appetizers
3.1 Perform Mise’ en place
3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
4. Prepare salads and dressings
4.1 Perform Mise en place
4.2 Prepare a variety salads and dressings
4.3 Present a variety of salads and dressings
4.4 Store salads and dressings
5. Prepare sandwiches
5.2 Prepare a variety of sandwiches
5.3 Present a variety of sandwiches
5.4 Store sandwiches
6. Prepare meat dishes
6.2 Cook meat cuts for service
6.3 Present meat cuts for service
6.4 Store meat
7. Prepare vegetables dishes
7.2 Prepare vegetable dishes
7.3 Present vegetable dishes
7.4 Store vegetables dishes
8. Prepare egg dishes
8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
9. Prepare starch dishes /
9.1 Perform Mise en place /

9.2 Prepare starch dishes /
9.3 Present Starch dishes /
9.4 Store Starch dishes
10.Prepare poultry and game dishes
10.1 Perform mise en place
10.2 Cook poultry and game dishes
10.3 Plate/present poultry and game dishes
10.4 Store poultry and game
11.Prepare seafood dishes
11.2 Handle fish and seafood
11.3 Cook fish and shellfish
11.4 Plate/Present fish and seafood
11.5 Store fish and seafood
12.Prepare desserts
12.2 Prepare desserts and sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
13.Package prepared food
13.1 Select packaging materials
13.2 Package food
Identify Current Competencies acquired related to Job/Occupation and Indicate Proof
of Evidence
Current competencies Proof of Evidence
Clean and maintain kitchen premises CERTIFICATE OF
EMPLOYMENT/ ACHIEVEMENT
Prepare stocks, sauces and soups CERTIFICATE OF
Prepare appetizers CERTIFICATE OF
Prepare salads and dressing CERTIFICATE OF
Prepare sandwiches CERTIFICATE OF
Prepare meat dishes CERTIFICATE OF
Prepare vegetables dishes CERTIFICATE OF
Prepare egg dishes
Prepare starch dishes CERTIFICATE OF

Prepare poultry and game dishes CERTIFICATE OF
Prepare seafood dishes CERTIFICATE OF
Prepare desserts CERTIFICATE OF
Package prepared food CERTIFICATE OF
FORM 4.3
COMPARING AND CROSS MATCHING OF COMPETENCIES
Current Competencies Required Units of Training

Competency/Learning Gaps/Requirements
Outcomes
1. Clean and maintain kitchen 1.1 Clean, sanitize and store
premises equipment
1.2 Clean and sanitize premises
1.3 Dispose of waste
2. Prepare stocks, sauces and 2. 1. Prepare stocks, glazes and

soups essences required for menu
items
2. 2. Prepare soups required
for menu items
2. 3. Prepare sauces required
for menu items
2. 4. Store and reconstitute
stocks, sauces and soups
3. Prepare appetizers 3.1 Perform Mise’ en place
3.2 Prepare a range of
appetizers
3.3 Present a range of
appetizers
3.4 Store appetizers
4. Prepare salads and dressing 4.1 Perform Mise en place

4.2 Prepare a variety salads
and dressings
4.3 Present a variety of salads
and dressings
4.4 Store salads and
dressings
5. Prepare sandwiches 5.1 Perform Mise en place

5.2 Prepare a variety of
sandwiches
5.3 Present a variety of
sandwiches
5.4 Store sandwiches
6. Prepare meat dishes 6.1 Perform Mise en place

6.2 Cook meat cuts for
service
6.3 Present meat cuts for
service
6.4 Store meat
7. Prepare vegetables dishes 8.1 Perform Mise en

place
8.2 Prepare and cook egg
dishes
8.3 Present egg dishes
8.4 Store egg dishes
8. Prepare egg dishes 9.1 Perform Mise en place

9.2 Prepare starch dishes
9.3 Present Starch dishes
9.4 Store Starch dishes
9. Prepare starch dishes 10.1 Perform mise en place

10.2 Cook poultry and
game dishes
10.3 Plate/present poultry
and game dishes
10.4 Store poultry and
game
10. Prepare poultry and game 10.1 Perform mise en place

dishes
10.2 Cook poultry and

game dishes
10.3 Plate/present poultry

and game dishes
10.4 Store poultry and
game
11. Prepare seafood dishes 11.1 Perform mise en place

11.2 Handle fish and
seafood
11.3 Cook fish and shellfish
11.4 Plate/Present fish and
seafood
11.5 Store fish and seafood
12. Prepare desserts 12.1 Perform mise en place

12.2 Prepare desserts and
sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
13. Package prepared food 13.1 Select packaging

materials
13.2 Package food

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INSTRUCTION: This Self-Check Instrument will give your trainer data that are essential in

CAN I?... YES NO

9.1 Perform Mise en place /

Prepare starch dishes CERTIFICATE OF

Current Competencies Required Units of Training

2. Prepare stocks, sauces and 2. 1. Prepare stocks, glazes and

4. Prepare salads and dressing 4.1 Perform Mise en place

5. Prepare sandwiches 5.1 Perform Mise en place

6. Prepare meat dishes 6.1 Perform Mise en place

7. Prepare vegetables dishes 8.1 Perform Mise en

8. Prepare egg dishes 9.1 Perform Mise en place

9. Prepare starch dishes 10.1 Perform mise en place

10. Prepare poultry and game 10.1 Perform mise en place

10.2 Cook poultry and

10.3 Plate/present poultry

11. Prepare seafood dishes 11.1 Perform mise en place

12. Prepare desserts 12.1 Perform mise en place

13. Package prepared food 13.1 Select packaging

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