Supervise

Work-Based
Learning
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FORM 1.1 SELF-ASSESSMENT CHECK

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 COMPETENCY
Can I…? YES NO

1.Participate in workplace communication.

1.1. Obtain and convey workplace information. 

1.2. Perform duties following workplace instruction. 

1.3. Complete relevant work-related documents. 

2.Work in a team environment.

2.1. Describe team role and scoop. 

2.2. Identify one’s role and responsibility. 

2.3. Work as a team member. 

3.Solve/Address routine problem

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BASIC COMPETENCY
Can I…? YES NO

3.1. Identify routine problem. 

3.2. Look for solution to routine problem 

3.3. Recommend solution to problem. 

4.Develop career and Life Solution.

4.1. Manages one’s emotions. 

4.2. Develop reflective practice. 

4.3. Boast self-confidence and develop self-regulation. 

5.Contribute to workplace innovation.
5.1. identify opportunities to do things better. 
5.2. Discuss and develop ideas and others. 
5.3. Integrated ideas for change in the workplace. 
6.Present relevant information.
6.1. Gather data. 
6.2. Perform task in accordance with relevant OSH 
policies and procedure.

7.1. identify OSH compliance requirements 

7.2. prepare task in accordance with relevance OSH 
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BASIC COMPETENCY
Can I…? YES NO

policies and procedures

7.3. perform task in accordance with relevant OSH 
policies and procedure
8.Exercise efficient and effective sustainable practice in the
workplace.
8.1. Identify the efficiency and effectiveness of 
resources.
8.2. Determine causes of in efficiency of resources 
utilization.
8.3. Convey in efficient and effective environmental 
practice.
9.Practice entrepreneurial skills in the workplace practice.
9.1. Apply entrepreneurial workplace best practice. 
9.2. Communicate entrepreneurial workplace best 
practice.
9.3. Implement cost effective operation. 

COMMON COMPETENCIES

1.Develop and Updated industry knowledge.

1.1. Identify and access key sources of information. 

1.2. Access, apply and share industry information. 

1.3. Updated continuously relevant industry knowledge. 

2.Observe workplace hygiene procedure.

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BASIC COMPETENCY
Can I…? YES NO

2.1. Practice personal grooming and hygiene. 

2.2. Practice safe and hygiene 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.
3.2. Prepare and used appropriate hardware and 
software according to task equipment.
3.3. Use appropriate devices and procedure 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 practice.

4.1. Practice workplace safety, security and hygiene 

systems, processes and operations.
4.2. Respond appropriately to faults, problems and 
emergency situation is in line with enterprise guidelines.
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. 

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BASIC COMPETENCY
Can I…? YES NO

5.3. Handle queries promptly and correctly in the line 

with enterprise procedures.
5.4. Handle customer complaints evaluation and 
recommendation.
CORE COMPETENCY

1.Prepared and produced bakery products.

1.1. Prepared bakery products. 

1.2. Decorate and present bakery products. 

1.3. Store bakery products. 

2.Prepared 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. 

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BASIC COMPETENCY
Can I…? YES NO

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. Prepare and serve plated desserts 

5.2. Plan, prepare and present dessert buffet selection or 

plating
5.3. Store and package desserts. 

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

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Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to Job/

occupation

Current
Proof/Evidence Means of validating
competencies

BASIC
COMPETENCY

1.Participate in Certificate of competency Validate thru signing

workplace
communication.
2.Work in a team Demonstration Observation
environment.
3.Solve/Address Certificate of competency Validate thru signing
routine problem
4.Develop career Certificate of competency Validate thru signing
and Life Solution
5.Contribute to Demonstration Observation
workplace
innovation.
6.Present relevant Demonstration Observation
information.
7.Practice Certificate of competency Validate thru signing
occupational
safety and health
policies
8.Exercise Demonstration Observation
efficient and
effective
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sustainable
practice in the
workplace.
9.Practice Demonstration Observation
entrepreneurial
skills in the
workplace
practice.
COMMON
COMPETENCIES
1.Develop and Certificate of competency Validate thru signing
Updated industry
knowledge.
2.Observe Certificate of competency Validate thru signing
workplace hygiene
procedure.
4.Perform Demonstration Observation
workplace and
safety practice
5.Provide effective Certificate of competency Validate thru signing
customer service.
CORE
COMPETENCY
1.Prepared and Demonstration Observation
produced bakery
products.
2.Prepared and Demonstration Observation
produce pastry
products.
3.Prepare and Demonstration Observation
present gateaux,

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tortes and cakes.
4.Prepare and Demonstration Observation
display petites
fours.
5.Present desserts Demonstration Observation

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 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
BASIC COMPETENCY
1.Participate in
communication place
1.1. Obtain and convey 1.1. Obtain and
workplace information convey workplace
information
1.2. Perform duties 1.2. Perform duties
following workplace following workplace
instruction instruction
1.3. Complete relevant 1.3. Complete
work-related documents. relevant work-related
documents.
2.Work in a team
environment.
2.1. Describe team role 2.1. Describe team
and scope. role and scope.
2.2. Identify one’s role 2.2. Identify one’s role
and responsibility with in and responsibility

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team. with in team.
2.3. Work as a team 2.3. Work as a team
member member
3.Solve/Address routine
problems.
3.1. Identify routine 3.1. Identify routine
problems. problems.
3.2. Look for solutions to 3.2. Look for solutions
routine problem to routine problem
3.3. Recommend 3.3. Recommend
solutions to problem solutions to problem
4.Develop career and
life decisions.
4.1. Manages and life 4.1. Manages and life
decisions. decisions.
4.2. Develop reflective 4.2. Develop reflective
practice. practice.
4.3, Boast self-confidence 4.3, Boast self-
and develop confidence and
self0regulation. develop
self0regulation.
5.Contribute to
workplace innovation.
5.1. Identify 5.1. Identify
opportunities to do things opportunities to do
better. things better.
5.2. Discuss and develop 5.2. Discuss and
ideas and others. develop ideas and
others.
5.3. Integrate ideas for 5.3. Integrate ideas

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change in the work place. for change in the
work place.
6.Present relevant
information
6.1. Gather data 6.1. Gather data
6.2. Perform task in 6.2. Perform task in
accordance with relevant accordance with
OSH policies and relevant OSH policies
produces. and produces.
7.Practice occupational
safety and health
policies and procedure.
7.1. identify OSH 7.1. identify OSH
compliance requirements compliance
requirements
7.2. prepare task in 7.2. prepare task
accordance with in accordance with
relevance OSH policies relevance OSH
and procedures policies and
procedures
7.3. perform task in 7.3. perform task
accordance with relevant in accordance with
OSH policies and relevant OSH policies
procedure and procedure
8.Exercise efficient and
effect sustainable
practice in the
workplace.
8.1. Identify the efficiency 8.1. Identify the
and effectiveness of efficiency and
resources. effectiveness of
resources.
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8.2. Determine causes of 8.2. Determine causes
inefficiency of resources of inefficiency of
utilization. resources utilization.
8.3. Convey inefficient 8.3. Convey inefficient
and ineffective and ineffective
environmental practice. environmental
practice.
9.Practice
entrepreneurial skills in
practice.
9.1. Apply 9.1. Apply
entrepreneurial entrepreneurial
workplace best practice. workplace best
practice.
9.2. Communicate 9.2. Communicate
entrepreneurial entrepreneurial
workplace best practice workplace best
practice
9 Implement cost 9 Implement cost
effective operation. effective operation.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
COMMON COMPETENCY
1.Develop and update
industry knowledge.
1.1 Identify and access 1.1 Identify and
key sources of access key sources of
information on the information on the
industry. industry.
1.2 Access, apply and 1.2 Access, apply and

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share industry share industry
information. information.
1.3Update continuously 1.3Update
relevant industry continuously relevant
knowledge. industry knowledge.
2.Observe workplace
hygiene procedure.
2.1Practice personal 2.1Practice personal
grooming and hygiene. grooming and
hygiene.
2.2Practice safe and 2.2Practice safe and
hygienic handling, hygienic handling,
storage and disposal of storage and disposal
food, beverage and of food, beverage and
materials. materials.
3.Perform computer
operation.
3.1 Identify and explain 3.1 Identify and
the functions general explain the functions
features and capabilities general features and
of both hardware and capabilities of both
software. hardware and
software.
3.2Prepared and used 3.2Prepared and used
appropriate hardware appropriate hardware
and software according to and software
task requirements. according to task
requirements.
3.3Used appropriate 3.3Used appropriate
devices and procedures devices and
to transfer files/data. procedures to transfer
files/data.

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3.4Produce accurate 3.4Produce
and complete data accurate and
according to the complete data
requirements. according to the
requirements
3.5Maintain computer 3.5Maintain computer
system. system
4.Perform workplace
and safety practice
4.1Practice workplace 4.1Practice workplace
safety, security and safety, security and
hygiene systems, process hygiene systems,
and operation. process and
operation.
4.2Respond appropriately 4.2Respond
to faults, problems and appropriately to
emergency situations in faults, problems and
line enterprises emergency situations
guidelines. in line enterprises
guidelines.
5.Provide effective
customer services.
5.1Apply effective verbal 5.1Apply effective
and non-verbal verbal and non-verbal
communication skills to communication skills
respond to customer. to respond to
customer.
5.2Provide prompt and 5.2Provide prompt
quality service to and quality service to
customer. customer.
5.3Handle queries and 5.3Handle queries
promptly and correctly in and promptly and

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line with enterprise correctly in line with
procedures. enterprise
procedures.
5.4Handle customer 5.4Handle customer
complaints, evaluation complaints,
and recommendation. evaluation and
recommendation.
CORE COMPETENCIES
1.1Prepared and produce 1.1Prepared and
bakery products. produce bakery
products
1.2Prepared bakery 1.2Prepared bakery
products. products.
1.3Decorate and present 1.3Decorate and
bakery products. present bakery
products.
1.4Store bakery 1.4Store bakery
products. products.
2.Prepared and produce
pastry products
2.1Prepare pastry 2.1Prepare pastry
products. products.
2.2Decorate and present 2.2Decorate and
pastry products. present pastry
products.
2.3Store pastry products. 2.3Store pastry
products
3. Prepared and present
gateaux, tortes, and
cakes

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3.1Prepared sponge and 3.1Prepared sponge
cakes. and cakes.
3.2Decorate cakes. 3.2Decorate cakes.
3.3Present cakes. 3.3Present cakes.
3.4Store cakes. 3.4Store cakes.
4.Prepared and display
petites fours
3.1Prepared sponge and 3.1Prepared sponge
cakes. and cakes.
3.2Decorate cakes. 3.2Decorate cakes.
4.3Prepared marzipan 4.3Prepared marzipan
petites fours. petites fours.
4.4Display petites fours. 4.4Display petites
fours.
4.5Store petites fours. 4.5Store petites fours.
5.Present dessert
5.1Prepare and serve 5.1Prepare and serve
plated desserts. plated desserts.
5.2Plan, prepared and 5.2Plan, prepared and
present dessert buffet present dessert buffet
selection or plating. selection or plating.
5.3Store and package 5.3Store and package
desserts. desserts.

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 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Module
Gaps Title/Module of Duration (hours)
Instruction
UC 3 Performing computer 2hours
operations
LO 4
Perform computer
operations
Produce accurate and
complete data
according to the
requirements

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