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1 - Trainees Training Requirements

The document is a self-assessment checklist for determining an individual's competencies. It contains questions about basic, common and core competencies with answers of yes or no. The individual can then identify their current competencies and proof of evidence to validate them.

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Hanna Alonto
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0% found this document useful (0 votes)
22 views13 pages

1 - Trainees Training Requirements

The document is a self-assessment checklist for determining an individual's competencies. It contains questions about basic, common and core competencies with answers of yes or no. The individual can then identify their current competencies and proof of evidence to validate them.

Uploaded by

Hanna Alonto
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
You are on page 1/ 13

Form 1.

SELF-ASSESSMENT CHECKLIST

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…? YES NO
1. Participate in workplace communication


1.1 Obtain and convey workplace information


1.2 Complete relevant work-related documents


1.3 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

3. Practice career professionalism


3.1 Integrate personal objectives with organizational goals.


3.2 Set and meet work priorities.


3.1.3 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

COMMON COMPETENCIES
CAN I…? YES NO
1. Develop and update industry knowledge
Form 1.1

1.1 Identify and access key sources of information on the industry


1.2 Identify and access key sources of information on the industry


1.3 Update continuously relevant industry knowledge


2. Observe workplace hygiene procedures


2.1 Practice personal grooming and hygiene

2.2 Practice safe and hygienic handling, storage and disposal of



food, beverage and materials
3. Perform computer operations
3.1 Identify and explain the functions, general features and

capabilities of both hardware and software undertaken
3.2 Prepare and use appropriate hardware and software according

to task requirement
3.3 Use appropriate devices and procedures to transfer files/data

3.4 Produce accurate and complete data according to the



requirements
3.5 Maintain computer system

4. Perform workplace and safety practices


4.1 Practice workplace safety, security and hygiene systems,

processes and operation
4.2 Respond appropriately to faults, problems and 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
5.2 Provide prompt and quality service to customer

5.3 Handle queries promptly and correctly in line with enterprise



standards
5.4 Handle customer complaints, evaluation and

recommendations
Form 1.1

CORE COMPETENCIES
CAN I…? YES NO
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 soup


2.1 Prepare stocks, glazes and essences required for ✔
menu items tools and equipment
2.2 Prepare soups required for menu items. ✔

2.3 Prepare sauces required for menu item ✔

2.4 Store and reconstitute stocks, sauces and soups ✔

3. Prepare Appetizers
3.1 Prepare mis 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 variety of salads and dressings



Form 1.1

4.3 Present a variety of salads and dressings


4.4 Store salads and dressing


5. Prepare sandwiches
5.1 Perform Mise en place ✔

5.2 Prepare 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 Vegetable Dishes


7.1 Perform Mise en place

7.2 Prepare vegetable dishes


7.3 Present vegetable dishes


7.4 Store vegetable dishes


8. Prepare Egg Dishes


8.1 Perform Mise en place

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



Form 1.1

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


10.3 Plate/present poultry and game


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


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



Form 1.3

DETERMINING AND VALIDATING TRAINEES CURRENT


COMPETENCT/IES

Identify Current Competencies acquired related to Job/Occupation and Indicate


Proof of Evidence

Current Competencies Proof/Evidence


Participate in workplace Certificate of Leadership
communication
Work in a team environment Certificate of Leadership
Practice career professionalism Certificate of Employment
Practice occupational health and safety Certificate of Employment
Develop and update industry Certificate of Employment
knowledge
Perform computer operations Certificate of Leadership
Perform workplace and safety practices Certificate of Leadership
Provide effective customer service Certificate in PC Operation
Clean and maintain kitchen premises Certificate of Employment
Prepare stocks, sauces and soups Certificate of Employment
Prepare appetizers Certificate of Employment
Prepare salads and dressings Certificate of Employment
Prepare sandwiches Certificate of Employment
Prepare meat dishes Certificate of Employment
Prepare vegetables dishes Certificate of Employment
Prepare egg dishes Certificate of Employment
Prepare starch dishes Certificate of Employment
Prepare poultry and game dishes Certificate of Employment
Prepare seafood dishes Certificate of Employment
Prepare desserts Certificate of Employment
Package prepared food Certificate of Employment
Form 1.3

COMPARING AND CROSS MATCHING COMPETENCIES

Required Units of
Training
Current Competencies Competency/Learning
Gaps/Requirements
Outcomes
1. Participate in workplace communication
1.1 Obtain and convey Obtain and convey
workplace information workplace information
1.2 Speak English at a basic Speak English at a basic
operational level operational level
1.3 Participate in workplace Participate in workplace
meetings and discussions meetings and
discussions
1.4 Complete relevant work Complete relevant work
related documents related documents
2. Work in team environment
2.1 Describe team role and Describe team role and
scope scope
2.2 Identify own role and Identify own role and
responsibility within team responsibility within
team
2.3 Work as a team member Work as a team member
2.4 Work effectively with Work effectively with
colleagues colleagues
2.5 Work in socially diverse Work in socially diverse
environment environment
3. Practice career professionalism
3.1 Integrate personal Integrate personal
objective with organizational objective with
goals organizational goals
3.2 Set and meet work Set and meet work
priorities priorities
3.3 Maintain professional Maintain professional
growth and development growth and development
4. Practice occupational health and safety procedures
4.1 Identify hazards and risks Identify hazards and
risks
4.2 Evaluate hazards and Evaluate hazards and
risks risks
Form 1.3

4.3 Control hazards and risks Control hazards and


risks
4.4 Maintain OHS awareness Maintain OHS awareness
4.5 Perform basic first-aid Perform basic first-aid
procedures procedures
5. Develop and update industry knowledge
5.1 Seek information on the Seek information on the
industry industry
5.2 Update industry Update industry
knowledge knowledge
5.3 Develop and update local Develop and update local
knowledge knowledge
5.4 Promote products and Promote products and
services to customers services to customers
6. Observe workplace hygiene procedures
6.1 Follow hygiene Follow hygiene
procedures procedures
6.2 Identify and prevent Identify and prevent
hygiene risks hygiene risks
7. Perform computer operations
7.1 Plan and prepare for task Plan and prepare for task
to be undertaken to be undertaken
7.2 Input data into computer Input data into
computer
7.3 Access information using Access information using
computer computer
7.4 Produce/output data Produce/output data
using computer system using computer system
7.5 Maintain computer Maintain computer
equipment and systems equipment and systems
8. Perform workplace and safety practices
8.1 Follow workplace Follow workplace
procedures for health, safety procedures for health,
and security practices safety and security
practices
8.2 Perform child protection Perform child protection
duties relevant to the tourism duties relevant to the
industry tourism industry
8.3 Observe and monitor Observe and monitor
people people
8.4 Deal with emergency Deal with emergency
Form 1.3

situations situations
8.,5 Maintain safe personal Maintain safe personal
presentation standards presentation standards
8.6 Maintain a safe and Maintain a safe and
secure workplace secure workplace
9. Provide effective customer service
9.1 Greet customer Greet customer
9.2 Identify needs of Identify needs of
customers customers
9.3 Deliver service to Deliver service to
customer customer
9.4 Handle queries through Handle queries through
use of common business tools use of common business
and technology tools and technology
9.5 Handle Handle
complaints/conflict complaints/conflict
situations, evaluation and situations, evaluation
recommendations and recommendations
10. Clean and maintain kitchen premises
10.1 Clean, sanitize and store Clean, sanitize and store
equipment equipment
10.2 Clean and sanitize Clean and sanitize
premises premises

10.3 Dispose of waste Dispose of waste


11. Prepare stocks, sauces and soups
11.1 Prepare stocks, glazes Prepare stocks, glazes Prepare stocks,
and essences required for and essences required for glazes and essences
menu items menu items required for menu
items
11.2 Prepare soups requires Prepare soups requires Prepare soups
for menu items for menu items requires for menu
items
11.3 Prepare sauces requires Prepare sauces requires Prepare sauces
for menu items for menu items requires for menu
items
11.4 Store and reconstitute Store and reconstitute Store and
stocks, sauces and soups stocks, sauces and soups reconstitute stocks,
sauces and soups

12. Prepare Appetizers


Form 1.3

12.1 Perform Mise en place Perform Mise en place


12.2 Prepare a range of Prepare a range of
appetizers appetizers
12.3 Present a range of Present a range of
appetizers appetizers
12.4 Store appetizers Store appetizers
13.Prepare salads and dressings
13.1 Perform Mise en place 13.1 Perform Mise en
place
13.2 Prepare a variety salads 13.2 Prepare a variety
and dressings salads and dressings
13.3 Present a variety of 13.3 Present a variety of
salads and dressings salads and dressings
13.4 Store salads and 13.4 Store salads and
dressings dressings
14.Prepare sandwiches
14.1 Perform mise en place 14.1 Perform mise en
place
14.2 Prepare a variety of 14.2 Prepare a variety of
sandwiches sandwiches
14.3 Present a variety of 14.3 Present a variety of
sandwiches sandwiches
14.4 Store sandwiches 14.4 Store sandwiches
15. Prepare meat dishes
15.1 Perform Mise en place 15.1 Perform Mise en
place
15.2 Cook meat cuts for 15.2 Cook meat cuts for
service service
15.3 Present meat cuts for 15.3 Present meat cuts
service for service
15.4 Store meat 15.4 Store meat

16. Prepare Vegetable dishes


16.1 Perform Mise en place 16.1 Perform Mise en
place

16.2 Prepare vegetable dishes 16.2 Prepare vegetable


dishes

16.3 Present vegetable dishes 16.3 Present vegetable


dishes
16.4 Store vegetable dishes 16.4 Store vegetable
Form 1.3

dishes
17. Prepare Egg dishes

17.1 Perform Mise en place 17.1 Perform Mise en


place
17.2 Prepare and cook egg 17.2 Prepare and cook
dishes egg dishes
17.3 Present egg dishes 17.3 Present egg dishes
17.4 Store egg dishes 17.4 Store egg dishes

18. Prepare Starch dishes

18.1 Perform Mise en place 18.1 Perform Mise en


place
18.2 Prepare starch dishes 18.2 Prepare starch
dishes
18.3 Present Starch dishes 18.3 Present Starch
dishes
18.4 Store Starch dishes 18.4 Store Starch dishes

19. Prepare poultry and game dishes

19.1 Perform Mise en place 19.1 Perform Mise en


place
19.2 Cook poultry and game 19.2 Cook poultry and
dishes game dishes
19.3 Plate/Present poultry 19.3 Plate/Present
and game dishes poultry and game dishes
19.4 Store poultry and game 19.4 Store poultry and
dishes game dishes
20. Prepare Seafood dishes

20.1 Perform Mise en place 20.1 Perform Mise en


place
20.2 Handle fish and seafood 20.2 Handle fish and
seafood
20.3 Cook fish and shellfish 20.3 Cook fish and
shellfish
20.4 Plate/Present fish and 20.4 Plate/Present fish
seafood and seafood
21. Prepare desserts

21.1 Perform Mise en place 21.1 Perform Mise en


place
Form 1.3

21.2 Prepare desserts and 21.2 Prepare desserts


sweet sauces and sweet sauces
21.3 Plate/Present desserts 21.3 Plate/Present
desserts
21.4 Store desserts 21.4 Store desserts

22. Package prepared food

22.1 Select packaging 22.1 Select packaging


materials materials
22.2 Package food 22.2 Package food
Form 1.4

TRAINEES TRAINING REQUIREMENT

Module Title/Module of
Gaps Duration (hours)
Instruction
Perform Mise en place
Prepare a range of Prepare Appetizer 24 hours
appetizer
Present a range of
appetizer
Store Appetizer

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