FORM 4.

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
1. Participate in Workplace Communication
1.1 Obtain and convey workplace information /
1.2 Participate in working meetings and discussions /
1.3 Complete relevant work related documents /
2. Work in Team Environment
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. Practice Career Professionalism
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /

4. Practice Occupational Health ans Safety Procedures

4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I…? YES NO
1. Develop and Update Industry Knowledge
1.1 Seek information on the industry /
1.2 Update industry knowledge /
1.3 Develop and update local knowledge /

1.4 Promote products and services to customers /

2. Observe Workplace Hygiene Procedures

2.1 Follow hygiene procedures /

2.2 Identify and prevent hygiene risk /
3. Perform Computer Operations
3.1 Plan and prepare for task to be undertaken /
3.2 Input data into computer /
3.3 Acces information using computer /
3.4 Produce/ output data using computer system /
3.5 Maintain computer equipment and systems /
4. Perform Workplace And Safety Practices
4.1 Follow workplace procedures for health, safety and /
security practices
4.2 Perform child protection duties relevant to the /
tourism
4.3 Observe and monitor people /
4.4 Deal with emergency situations /
4.5 Maintain safe personal presentation standards /
4.6 Maintain a safe and secure workplace /
5. Provide Effective Customer Service
5.1 Greet customer /
5.2 Identify the needs of customers /
5.3 Deliver service to customer /
5.4 Handle queries through use of common business /
tools and technology
5.5 Handle complaints/ conflict situations, evaluation /
and recommendations

CORE COMPETENCIES
CAN I…? YES NO
1. Prepare and Produce Bakery Products
1.1 Prepare bakery products /
1.2 Decorate and present bakery products /
1.3 Store bakery products /
2. Prepare and Produce Pastry Products
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.3 Store bakery products /
3. Prepare and Present Gateaux, Tortes and Cakes
3.1 Prepare sponge and cakes /
3.2 Prepare and use filling /
3.3 Decorate cakes /
3.4 Present cakes /
3.5 Store Cakes /
4. Prepare and Display Petits Four
4.1 Prepare ice petit fours /
4.2 Prepare fresh petit fours /
4.3 Prepare marzipan petit fours /
4.4 Prepare caramelized petit fours /
4.5 Display petits fours /
4.6 Store petits fours /
5. Present Deserts
5.1 Present and serve plated desserts /
5.2 Plan, prepare and present dessert buffet selection or /
plating
5.3 Store and package desserts /
Form 4.2

DETERMINING AND VALIDATING TRAINEES CURRENT

COMPETENCIES

Identify Current Competencies acquired related Job/Occupation and

Indicate Proof of Evidence
Current Competencies Proof of Evidence

Prepare and Produce Bakery Products CERTIFICATE OF TRAINING /

ACHIEVEMENT
Prepare and Produce Pastry Products CERTIFICATE OF TRAINING /
ACHIEVEMENT
Prepare and Present Gateaux, Tortes
and Cakes
Prepare and Display Petits Four CERTIFICATE OF TRAINING /
ACHIEVEMENT
Present Deserts CERTIFICATE OF TRAINING /
ACHIEVEMENT
Form 4.3

COMPARING AND CROSS MATCHING COMPETENCIES

CURRENT REQUIRED UNITS OF TRAINING

COMPETENCIES COMPETENCIES/LEARNING GAPS/REQUIREME
OUTCOME NTS
CORE COMPETENCIES
1. Prepare and produce bakery products
Prepare bakery products Prepare bakery products

Decorate and present Decorate and present bakery

bakery products products

Store bakery products Store bakery products

2. Prepare and produce pastry products

Prepare pastry products Prepare pastry products

Decorate and present Decorate and present pastry

pastry products products
Store pastry products Store pastry products
3. Prepare and present gateaux, tortes and cakes
Prepare sponge and Prepare sponge and
cakes cakes

Prepare and use Prepare and use

fillings fillings

Decorate cakes Decorate cakes

Present cakes Present cakes

Store cakes Store cakes

4. Prepare and display petits fours

Prepare iced petits Prepare iced petits
fours fours

Prepare fresh petits Prepare fresh petits

fours fours

Prepare marzipan Prepare marzipan

petits fours petits fours

Prepare caramelized Prepare caramelized

petits fours petits fours
Display petits fours Display petits fours

Store petits fours Store petits fours

5. Present desserts
Prepare and serve Prepare and serve
plated desserts plated desserts

Plan, prepare and Plan, prepare and

present dessert buffet present dessert buffet
selection or plating selection or plating

Store and package Store and package

desserts desserts
Form 4.4

TRAINEES TRAINING REQUIREMENT

Gaps Module Title / Module of Duration (Hours)

Instruction

Prepare and present gateaux, tortes and cakes

Decorate cakes Decorating cakes 4.2 hours
Form 11

SUPERVISED INDUSTRY TRAINING FOR ON THE JOB TRAINING

EVALUATION FORM

Dear Trainees :

The following questionnaire is designed to evaluate the effectiveness of

the Supervised Industry Training (SIT) or On The Job Training (OJT) you had
with the Industry Partners La Salle University. Please check (_) the
appropriate box corresponding to your rating for each question asked. The
result of this evaluation shall serve as a basis for improving the designed and
management of the SIT in SICAT to maximize the benefits of the said Program.
Thank you for your cooperation.

Legend :
5 - Outstanding
4 - Very Good / Very Satisfactory
3 - Good / Adequate
2 - Fair / Satisfactory
1 - Poor / Unsatisfactory
NA - Not Applicable

Questions Ratings
1 2 3 4 5 NA
1. Has La Salle University conducted an orientation
about the SIT/OJT Program, the requirements and /
preparation needed and its expectations?
2. Has La Salle University provided the necessary
assistance such as referral or recommendations in /
finding the company for your OJT?
3. Has La Salle University showed coordination with
industry partner in the design and supervision of your /
SIT/OJT?
4. Has your in-school training adequate to undertake
Industry partner assignment and its challenges? /
5. Has La Salle University monitored your progress in /
the Industry?
6. Has the supervision been effective in achieving your
OJT objectives and providing feedback when /
necessary?
7. Has La Salle University conduct assessment of your
SIT/OJT program upon completion? /
8. Where you provided with the results of the Industry
and La Salle University assessment of your OJT? /
Comments/Suggestions :
As I undergo OJT in La Salle University, I gained more ideas because I am well
guided in this school.
 Questions Ratings

INDUSTRY PARTNER 1 2 3 4 5 NA
1. Was the Angel’s Bakeshop appropriate for your type
of training required and or desired? /
2. Has the industry partner designed the training to
meet your objectives and expectations? /
3. Has the industry partner showed coordination with
La Salle University in the design and the supervision of /
the SIT/OJT?
4. Has the industry partner and its staff welcomed you
and treated you with respect and understanding? /
5. Has the Industry partner facilitated the training,
including the provision of the necessary resources
such as facilities and equipment needed to achieve /
your OJT objectives?
6. Has the Industry partner assigned a supervisor to
oversee your work and training? /
7. Was the supervisor effective in supervising you
through regular meetings, consultations and advise? /
8. Has the training provided you with the necessary
technical and administrative exposure of real world /
problems and practices?
9. Has the training program allowed you to develop
your self-confidence, self- motivation and positive /
attitude towards work?
10. Has your experience improved your personal skills
and human relations? /
11. Are you satisfied with your training in the
Industry? /

Signature : ____________________
Printed Name : Jessie A. Allen ____ Qualification: BPP NC II
Host Industry Partner:_ Angel’s Bakeshop ___ Supervisor:Melany B.Meyer
Period of Training: January 5 - February 5 , 2020 Instructor: Rey P. Tangis