1 - Trainees Training Requirements
1 - Trainees Training Requirements
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
✔
2.1 Describe and identify team role and responsibility in a team
✔
2.2 Describe work as a team member
✔
3.1 Integrate personal objectives with organizational goals.
✔
3.2 Set and meet work priorities.
✔
3.1.3 Maintain professional growth and development
✔
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
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
1.1 Clean, sanitize, and store equipment ✔
3. Prepare Appetizers
3.1 Prepare mis en place ✔
5. Prepare sandwiches
5.1 Perform Mise en place ✔
✔
Form 1.3
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
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
dishes
17. Prepare Egg dishes
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