TECHNICAL EDUCATION and SKILLS DEVELOPMENT AUTHORITY

Region IV-A
Red Link Institute of Science and Technology
3rd Floor Timberland Building Calamba City
Laguna

FORM 1.1
SELF-ASSESSMENT CHECKLIST

Trainee’s Name: _________________________________ Date: ________________

Training Period: _________________________________

INSTRUCTION:
This Self-Check Instrument will give your trainer a data that is essential in designing a
Training Plan for you. Please check the appropriate box of your answer to each of the
questions below.

CAN I? . . . . YES NO
BASIC COMPETENCIES
1. Participate in workplace communication
a. Obtain and convey workplace communication 
b. Participate in workplace meetings and discussions 
c. Complete relevant work related documents 
2. Work in team environment
a. Describe team role and scope 
b. Identify own role and responsibility within team 
c. Work as a team member 
3. Practice career professionalism
a. Integrate personal objectives with organizational goals 
b. Set and meet work priorities 
c. Maintain professional growth and development 
4. Practice occupational health and safety
a. Identify hazards and risk 
b. Evaluate hazards and risk 
c. Control hazards and risks 
d. Maintain occupational health and safety awareness 

COMMON COMPETENCIES
1. Develop and update industry knowledge
a. Seek information on the industry 
b. Update industry knowledge 
2. Observe workplace hygiene procedures
a. Follow hygiene procedures 
b. Identify and prevent hygiene risks 
3. Perform computer operations
a. Plan and prepare for task to be undertaken 
b. Input data into computer 

Form 4.1 to Form Date Developed: Document No.

Page 1 of 7
4.4
Developed by:
QUALIFICATION Issued by:
Marlon T. Andaya
 c. Access information using computer 
d. Produce/output data using computer system 
e. Maintain computer equipment and systems 
4. Perform workplace and safety practices
a. Follow workplace procedures for health, safety and

security practices
b. Deal with emergency situations 
c. Maintain safe personal presentation standards 
5. Provide effective customer service
a. Greet customer 
b. Identify customer needs 
c. Deliver service to customer 
d. Handle queries through telephone, fax machine,

internet and email
e. Handle complaints, evaluation and recommendations 
CORE COMPETENCIES
1. PROVIDE HOUSEKEEPING SERVICES TO GUESTS
a. Receive housekeeping requests
b. Provide/ Service housekeeping requests 
c. Provide advice to guest 
d. Liaise with other departments 
2. CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS
a. Set up equipment and trolleys 
b. Access rooms for servicing 
c. Make up beds 
d. 
3.
a. Prepare sponge and cakes 
b. Prepare and use fillings 
c. Decorate cakes 
d. Present cakes 
e. Store cakes 
4. Prepare and display petits fours
a. Prepare iced petits fours 
b. Prepare fresh petits fours 
c. Prepare marzipan petits fours 
d. Prepare caramelized petits fours 
e. Display petits fours 
f. Store petits fours 
5. Present desserts
a. Present and serve plated desserts 
b. Plan, prepare and present dessert buffet selection or

plating
c. Store and package desserts 

Form 4.1 to Form Date Developed: Document No.

Page 2 of 7
4.4
Developed by:
QUALIFICATION Issued by:
Marlon T. Andaya
FORM 1.2
DETERMINING AND VALIDATING TRAINEES CURRENT COMPETENCIES

Identify Current Competencies acquired related to Job/ Occupation and indicate Proof of
Evidence
Current Competencies (basic) Proof of Evidence
1. Participate in workplace Certificate of Training, Certificate of
communication Employment, Transcript of Records,
seminar certificate of attendance
2. Work in team environment Certificate of Training, Certificate of
Employment, Transcript of Records,
seminar certificate of attendance
3. Practice career professionalism Certificate of Training, Certificate of
Employment, Transcript of Records,
seminar certificate of attendance
4. Practice occupational health and Certificate of Training, Certificate of
safety Employment, Transcript of Records,
seminar certificate of attendance
Current Competencies (common) Proof of Evidence
1. Develop and update industry Certificate of Training, Certificate of
knowledge Employment, Transcript of Records,
seminar certificate of attendance
2. Observe workplace hygiene Certificate of Training, Certificate of
procedures Employment, Transcript of Records,
seminar certificate of attendance
3. Perform computer operations Certificate of Training, Certificate of
Employment, Transcript of Records,
seminar certificate of attendance
4. Perform workplace and safety Certificate of Training, Certificate of
practices Employment, Transcript of Records,
seminar certificate of attendance
5. Provide effective customer service Certificate of Training, Certificate of
Employment, Transcript of Records,
seminar certificate of attendance
Current Competencies (core) Proof of Evidence
1. Prepare and produce bakery Certificate of Training, Certificate of
products Employment, Transcript of Records,
seminar certificate of attendance
2. Prepare and produce pastry Certificate of Training, Certificate of
products Employment, Transcript of Records,
seminar certificate of attendance
3. Prepare and present gateaux, tortes Certificate of Training, Certificate of
and cakes Employment, Transcript of Records,
seminar certificate of attendance
4. Prepare and display petits fours Certificate of Training, Certificate of
Employment, Transcript of Records,
seminar certificate of attendance
5. Present desserts Certificate of Training, Certificate of
Employment, Transcript of Records,
seminar certificate of attendance

Form 4.1 to Form Date Developed: Document No.

Page 3 of 7
4.4
Developed by:
QUALIFICATION Issued by:
Marlon T. Andaya
FORM 1.3
COMPARING AND CROSS-MATCHING OF COMPETENCIES

Required Units of
Training Gaps/
Current Competencies Competency/ Learning
Requirement
Outcomes
BASIC COMPETENCIES
1. Participate in
workplace
communication
L.O 1. Obtain and convey Obtain and convey
workplace communication workplace communication
L.O 2. Participate in
Participate in workplace
workplace meetings and
meetings and discussions
discussions
L.O 3. Complete relevant Complete relevant work
work related documents related documents
2. Work in team
environment
L.O 1 Describe team role Describe team role and
and scope scope
L.O 2. Identify own role and Identify own role and
responsibility within team responsibility within team
L.O 3. Work as a team Work as a team member
member
3. Practice career
professionalism
L.O 1 Integrate personal Integrate personal objectives
objectives with organizational with organizational goals
goals
L.O 2. Set and meet work Set and meet work priorities
priorities
L.O 3. Maintain professional Maintain professional growth
growth and development and development
4. Practice
occupational health
and safety
L.O 1. Identify hazards and Identify hazards and risk
risk
L.O. 2. Evaluate hazards and Evaluate hazards and risk
risk
L.O 3. Control hazards and Control hazards and risks
risks
L.O 4. Maintain occupational Maintain occupational health
health and safety awareness and safety awareness

Form 4.1 to Form Date Developed: Document No.

Page 4 of 7
4.4
Developed by:
QUALIFICATION Issued by:
Marlon T. Andaya
COMPARING AND CROSS-MATCHING OF COMPETENCIES

Required Units of Competency/ Training Gaps/

Current Competencies
Learning Outcomes Requirement
COMMON COMPETENCIES
1. Develop and update
industry knowledge
L.O 1. Seek information on the Seek information on the industry
industry
L.O 2. Update industry Update industry knowledge
knowledge
2. Observe workplace
hygiene procedures
L.O 1. Follow hygiene Follow hygiene procedures VISUALY
procedures EMPAIRED
L.O 2. Identify and prevent Identify and prevent hygiene risks VISUALY
hygiene risks EMPAIRED
3. Perform computer
operations
L.O 1. Plan and prepare for task Plan and prepare for task to be
to be undertaken undertaken
L.O 2. Input data into computer Input data into computer
L.O 3. Access information using Access information using
computer computer
L.O 4. Produce/output data Produce/output data using
using computer system computer system
L.O 5.Maintain computer Maintain computer equipment
equipment and systems and systems
4. Perform workplace and
safety practices
L.O 1. Follow workplace Follow workplace procedures for
procedures for health, safety and health, safety and security
security practices practices
L.O. 2. Deal with emergency Deal with emergency situations
situations
L.O 3. Maintain safe personal Maintain safe personal
presentation standards presentation standards
5. Provide effective
customer service
L.O 1 Greet customer Greet customer
L.O 2. Identify customer needs Identify customer needs
L.O 3.Deliver service to Deliver service to customer
customer
L.O 4. Handle queries through Deliver service to customer
telephone, fax machine, internet
and email
L.O 5. Handle complaints, Handle queries through
evaluation and telephone, fax machine, internet
recommendations and email

Form 4.1 to Form Date Developed: Document No.

Page 5 of 7
4.4
Developed by:
QUALIFICATION Issued by:
Marlon T. Andaya
 Required Units of
Training Gaps/
Current Competencies Competency/ Learning
Requirement
Outcomes
CORE COMPETENCIES
1. Prepare and produce
bakery products
L.O 1. Prepare bakery products Prepare bakery products MUTE / DEAF
L.O 2. Decorate and present Decorate and present bakery MUTE / DEAF
bakery products products
L.O 3. Store bakery product Store bakery product MUTE / DEAF
2. Prepare and produce
pastry products
L.O 1 Prepare pastry products Prepare pastry products
L.O. 2Decorate and present Decorate and present pastry
pastry products products
L.O 3. Store pastry products Store pastry products
3. Prepare and present
gateaux, tortes and
cakes
L.O 1. Prepare sponge and cakes Prepare sponge and cakes
L.O 2. Prepare and use fillings Prepare and use fillings
L.O 3. Decorate cakes Decorate cakes
L.O 4. Present cakes Present cakes
L.O 5. Store cakes Store cakes
4. Prepare and display
petits fours
L.O . 1 Prepare iced petits fours Prepare iced petits fours
L.O 2. Prepare fresh petits fours Prepare fresh petits fours
L.O 3. Prepare marzipan petits
Prepare marzipan petits fours
fours
L.O 4. Prepare caramelized petits Prepare caramelized petits
fours fours
L.O 5. Display petits fours Display petits fours
L.O 6. Store petits fours Store petits fours
5. Present desserts
L.O 1. Present and serve plated Present and serve plated
desserts desserts
Plan, prepare and present
L.O 2.Plan, prepare and present
dessert buffet selection or
dessert buffet selection or plating
plating
L.O 3. Store and package
Store and package desserts
desserts

Form 4.1 to Form Date Developed: Document No.

Page 6 of 7
4.4
Developed by:
QUALIFICATION Issued by:
Marlon T. Andaya
FORM 1.4
TRAINEE’S TRAINING REQUIREMENT

Module Title/ Module of

Gaps Duration (Hours)
Instruction
VISUALY EMPAIRED Observe workplace 40
hygiene procedures
/BRAIL
MUTE Prepare and produce 40
bakery products / return
demonstration
DEAF Prepare and produce 20
bakery products / return
demonstration

Form 4.1 to Form Date Developed: Document No.

Page 7 of 7
4.4
Developed by:
QUALIFICATION Issued by:
Marlon T. Andaya