FORM 1.

1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in Cookery NC II
training. Please check the appropriate box of your
answer to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
1.1.1 Clean, sanitize and store equipment /
1.1.2 Clean and sanitize premises /
1.1.3 Dispose of waste /
2. Prepare stocks, sauces and soup
2.1.1 Prepare stocks, glazes and essences required for menu /
items
2.1.2 Prepare soups required for menu items. /
2.1.3 Prepare sauces required for menu item /
2.1.4 Store and reconstitute stocks, sauces and soups /
3. Prepare appetizers
3.1.1 Prepare mis en place /
3.1.2 Prepare a range of appetizers /
3.1.3 Present a range of appetizers /
3.1.4 Store appetizers /
4. Prepare salads and dressing
4.1.1 Perform Mis en place /
4.1.2 Prepare variety salads and dressing /
4.1.3 Present a variety of salads and dressings /
4.1.4 Store salads and dressings /
5. Prepare sandwiches
5.1.1 Perform Mis en place /
5.1.2 Prepare variety of sandwiches /
5.1.3 Present a variety of sandwiches /
5.1.4 Store sandwiches /
6. Prepare meat dishes
6.1.1 Perform Mis en place /
CORE COMPETENCIES
CAN I…? YES NO
6.1.2 Cook meat cuts for service /
6.1.3 Present meat cuts for service /
6.1.4 Store meat /
7. Prepare vegetable dishes
7.1.1 Perform Mis en place /
7.1.2 Prepare vegetable dishes /
7.1.3 Present vegetable dishes /
7.1.4 Store vegetable dishes /
8. Prepare egg dishes
8.1.1 Perform Mis en place /
8.1.2 Prepare and cook egg dishes /
8.1.3 Present egg dishes /
8.1.4 Store egg dishes /
9. Prepare starch products
9.1.1 Perform Mis en place /
9.1.2 Prepare starch dishes /
9.1.3 Present starch dishes /
9.1.4Store starch dishes /
10. Prepare poultry and game dishes
10.1.1Perform Mis en place /

10.1.2 Cook poultry and game /

10.1.3 Plate/present poultry and game /
10.1.4 Store poultry and game /
11. Prepare seafood dishes
11.1.1 Perform Mis en place /
11.1.2 Handle fish and seafood /
11.1.3 Cook fish and shellfish /
11.1.4 Plate/present fish and seafood /
11.1.4 Store fish and seafood /
 CORE COMPETENCIES
CAN I…? YES NO
12. Prepare desserts
12.1.1 Perform Mis en place /
12.1.2 Prepare desserts and sweet sauces /
12.1.3 Plate/present desserts /
12.1.4 Store desserts /
13. Package prepared foods
13.1.1 Select packaging materials /
13.1.2 Package food /

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.

Evidences/Proof of Current Competencies

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

Current
Proof/Evidence Means of validating
competencies

Prepare appetizers Certificate of Employment in Submitted an authenticated

a eatery certificate of employment duly
verified by the employer.
 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 Training

Competency/Learning Gaps/Requirements
Current
Outcomes based on CBC
Competencies
1. Clean and maintain kitchen premises
Clean, sanitize and store Clean, sanitize and store
equipment equipment
Clean and sanitize premises Clean and sanitize premises
Dispose of waste Dispose of waste
2. Prepare stocks, sauces and soup
Prepare stocks, glazes and Prepare stocks, glazes and
essences required for menu essences required for menu
items tools and equipment items tools and equipment
Prepare soups required for Prepare soups required for
menu items. menu items.
Prepare sauces required for Prepare sauces required for
menu item menu item
Store and reconstitute stocks, Store and reconstitute stocks,
sauces and soups sauces and soups
3. Prepare appetizers
Prepare mis en Prepare mis en place
place
Prepare a range Prepare a range of appetizers
of appetizers
Present a range Present a range of appetizers
of appetizers
Store appetizers Store appetizers
4. Prepare salads and dressing
Perform Mis en place Perform Mis en place
Prepare variety salads Prepare variety salads
and dressing and dressing
 Present a variety of Present a variety of
salads and dressings salads and dressings

Store salads and dressings Store salads and dressings

5. Prepare sandwiches

Perform Mis en place . Perform Mis en place

Prepare variety of sandwiches Prepare variety of

sandwiches
Present a variety of sandwiches Present a variety of
sandwiches
Store sandwiches Store sandwiches

6. Prepare meat dishes

Perform Mis en place Perform Mis en place

Cook meat cuts for service Cook meat cuts for service

Present meat cuts for service Present meat cuts for service
Store meat Store meat

7. Prepare vegetable dishes

Perform Mis en place Perform Mis en place
Prepare vegetable dishes Prepare vegetable dishes

Present vegetable dishes Present vegetable dishes

Store vegetable dishes
Store vegetable dishes Store vegetable dishes

8. Prepare egg dishes

Perform Mis en place Perform Mis en place
Prepare and cook egg dishes Prepare and cook egg dishes

Present egg dishes Present egg dishes

Store egg dishes Store egg dishes

9. Prepare starch products

Perform Mis en place Perform Mis en place

 Prepare starch dishes Prepare starch dishes
Present starch dishes Present starch dishes

Store starch dishes Store starch dishes

10. Prepare poultry and game dishes
Perform Mis en place Perform Mis en place

Cook poultry and game Cook poultry and game

Plate/present poultry and game Plate/present poultry and

game
Store poultry and game Store poultry and game

11. Prepare seafood dishes

Perform Mis en place Perform Mis en place

Handle fish and seafood handle fish and seafood

Cook fish and shellfish Cook fish and shellfish

Plate/present fish and seafood Plate/present fish and
seafood
Store fish and seafood Store fish and seafood

12. Prepare desserts

Perform Mis en place Perform Mis en place
Prepare desserts and sweet Prepare desserts and sweet
sauces sauces
Plate/present desserts Plate/present desserts

Store desserts Store desserts

13. Package prepared foods
Select packaging materials Select packaging materials

Package food Package food

 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

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)

Clean, sanitize and store equipment

Clean and maintain kitchen

Clean and sanitize premises
premises

Dispose of waste

Prepare stocks, glazes and essences

required for menu items tools and equipment

Prepare soups required for menu items. Prepare stocks, sauces and
soup
Prepare sauces required for menu item

Store and reconstitute stocks, sauces and

soups
Perform Mis en place

Prepare variety salads and dressing Prepare salads and dressing

Present a variety of salads and dressings

Store salads and dressings

Perform Mis en place

Prepare sandwiches
Prepare variety of sandwiches
Present a variety of sandwiches
Store sandwiches

Perform Mis en place

Prepare meat dishes
Cook meat cuts for service
Present meat cuts for service
Store meat
Perform Mis en place
Prepare vegetable dishes
Present vegetable dishes Prepare vegetable dishes
Store vegetable dishes
Perform Mis en place
Prepare and cook egg dishes Prepare egg dishes
Present egg dishes
Store egg dishes
Perform Mis en place
Prepare starch dishes Prepare starch products
Present starch dishes
Store starch dishes
Perform Mis en place
Cook poultry and game Prepare poultry and game dishes
Plate/present poultry and game
Store poultry and game
Perform Mis en place Prepare seafood dishes
Handle fish and seafood
Cook fish and shellfish
Plate/present fish and seafood
Store fish and seafood
Perform Mis en place
Prepare desserts and sweet sauces
Plate/present desserts Prepare desserts
Store desserts
Select packaging materials
Package food Package prepared foods