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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 COMPETENCIES
CAN I…? YES NO
Participate in Workplace Communication
 Obtain and convey workplace information?
 Participate in workplace meetings and discussions?
 Complete relevant work related documents?
Work in a Team Environment
 Describe team role and scope?
 Identify own role and responsibility within team?
 Work as a team member?
Practice Career Professionalism
 Integrate personal objectives with organizational goals?
 Set and meet work priorities?
 Maintain professional growth and development?
Practice occupational health and safety procedures
 Identify hazards and risks?
 Evaluate hazards and risks?
 Control hazards and risks ?
 Maintain OHS awareness?

Document No.
Issued by:

Cookery NC II Franciscan
November 2014 Page 1
College of the
Immaculate
Conception
BASIC COMPETENCIES
COMMON COMPETENCIES
CAN I…? YES NO
Develop and Update Industry Knowledge
 Identify and Access key resources of information?
 Accesses apply and share industry information?
 Update continuously relevant industry knowledge?
Observe Workplace Hygiene Procedures
 Practice personal grooming and hygiene?
 Practice safe and hygienic handling, storage and disposal of food,
beverage and materials
Perform Computer Operations
 Identify and explain the functions, general features and
capabilities of both hardware and software undertaken?
 Prepare and use appropriate hardware and software according to
task requirements?
 Use appropriate devices and procedures to transfer files/date?
 Produce accurate and complete data according to the
requirements?
 Maintain computer system?
Perform Workplace and Safety Practices
 Practice workplace safety, security and hygiene system?
 Respond appropriately to faults, problems, and emergency
situations?
 Maintain safe personal presentation standards?
Provide Effective Customer Service
 Apply Effective Verbal and non-verbal communication skills to
respond customer needs?
 Provide prompt and quality service to customers?
 Handle queries promptly and correctly in line with enterprise

Document No.
Issued by:

Cookery NC II Franciscan
November 2014 Page 2
College of the
Immaculate
Conception
BASIC COMPETENCIES
COMMON COMPETENCIES
CAN I…? YES NO
Develop and Update Industry Knowledge
 Identify and Access key resources of information?
procedures?
 Handle customers’ complaints, evaluation and recommendation?
CORE COMPETENCIES
CAN I…? YES NO
Clean and Maintain Kitchen Premises
 Clean, sanitize and store equipment?
 Clean and sanitize premises?
 Dispose waste properly?
Prepare Stocks, Sauces and Soups
 Prepare, stocks, glazes, and essences required for menu items, tools
and equipment?
 Prepare soups required for menu items?
 Prepare sauces required for menu items?
 Store and reconstitute stocks, sauces and soups?
Prepare Appetizers
 Prepare mise-e place?
 Prepare a range of appetizers
 Present a range of appetizers
 Store appetizers
Prepare Salads and Dressings
 Prepare mise-e place?
 Prepare variety of salads and dressings?
 Present variety of salads and dressings?
 Store salads and dressings?

Document No.
Issued by:

Cookery NC II Franciscan
November 2014 Page 3
College of the
Immaculate
Conception
BASIC COMPETENCIES
COMMON COMPETENCIES
CAN I…? YES NO
Develop and Update Industry Knowledge
 Identify and Access key resources of information?
Prepare Sandwiches

 Prepare mise-e place?


 Prepare variety of sandwiches
 Present variety of sandwiches?
 Store sandwiches?
Prepare Meat Dishes

 Prepare mise-e place?


 Cook meat cuts for service?
 Present meat cuts for service?
 Store meat?
Prepare Vegetable Dishes

 Prepare mise-e place?


 Prepare vegetable dishes
 Present vegetable dishes?
 Store vegetable dishes?
Prepare Egg Dishes

 Prepare mise-e place?


 Prepare and cook egg dishes
 Present egg dishes?
 Store egg dishes?
Prepare Starch Dishes

 Prepare mise-e place?


 Prepare starch dishes
 Present starch dishes?

Document No.
Issued by:

Cookery NC II Franciscan
November 2014 Page 4
College of the
Immaculate
Conception
BASIC COMPETENCIES
COMMON COMPETENCIES
CAN I…? YES NO
Develop and Update Industry Knowledge
 Identify and Access key resources of information?
 Store starch dishes?
Prepare Poultry and Game Dishes

 Prepare mise-e place?


 Cook poultry and game?
 Plate/present poultry and game dishes?
 Store poultry and game dishes?
Prepare Seafood Dishes
 Prepare mise-e place?
 Handle Fish and seafoods?
 Cook Fish and Shellfish?
 Plate/present fish and seafood dishes?
 Store fish and seafoods?
Prepare Desserts
 Prepare mise-e place?
 Prepare desserts and sweet sauces?
 Plate/present desserts?
 Store desserts?
Package Prepare Foods
 Select packaging materials?
 Package food?

Document No.
Issued by:

Cookery NC II Franciscan
November 2014 Page 5
College of the
Immaculate
Conception
_________________________________
Name and Signature of Candidate

_________________________________
Date

Document No.
Issued by:

Cookery NC II Franciscan
November 2014 Page 6
College of the
Immaculate
Conception

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