FORM 1.

1 SELF-ASSESSMENT CHECKS
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.
CORE COMPETENCIES
CAN I…? YES NO
1. Clean and maintain kitchen premises
1.1. Clean, sanitize and store equipment 
1.2 Clean and sanitize premises 
1.3 Dispose of waste 
2. Prepare stocks, sauces and soups
2.1 Prepare stocks, glazes and essences required for 
menu items
2.2 Prepare soups required for menu items 
2.3 Prepare sauces required for menu items 
2.4 Store and reconstitute stocks, sauces and soups 
3. Prepare appetizers
3.1 Perform Mise’ en place 
3.2 Prepare a range of appetizers 
3.3 Present a range of appetizers 
3.4 Store appetizers 
4. Prepare salads and dressing
4.1 Perform Mise en place 
4.2 Prepare a variety salads and dressings 
4.3 Present a variety of salads and dressings 
4.4 Store salads and dressings 
5. Prepare sandwiches
5.1 Perform mise-en - place 
5.2 Prepare a variety of sandwiches 
5.3 Present a variety of sandwiches 
5.4 Store sandwiches 
6. Prepare Meat Dishes
6.1 Perform Mise en place 
6.2 Cook meat cuts for service 
CORE COMPETENCIES
CAN I…? YES NO
6.3 Present meat cuts for service 
6.4 Store meat 
7. Prepare Vegetables Dishes
7.1 Perform Mise en place 
7.2 Prepare vegetable dishes 
7.3 Present vegetable dishes 
7.4 Store vegetables dishes 
8. Prepare Egg Dishes
8.1 Perform Mise en place 
8.2 Prepare and cook egg dishes 
8.3 Present egg dishes 
8.4 Store egg dishes 
9. Prepare Starch Dishes
9.1 Perform Mise en place 
9.2 Prepare starch dishes 
9.3 Present starch dishes 
9.4 Store starch dishes 
10. Prepare Poultry and Game Dishes
10.1 Perform Mise en place 
10.2 Cook poultry and game dishes 
10.3 Plate/present poultry and game dishes 
10.4 Store poultry and game dishes 
11. Prepare Seafood Dishes
11.1 Perform Mise en place 
11.2 Handle fish and seafood 
11.3 Cook fish and shellfish 
11.4 Plate/Present fish and seafood 
11.5 Store fish and seafood 
12. Prepare Desserts
12.1 Perform Mise en place 
12.2 Prepare desserts and sweet sauces 
12.3 Plate/Present desserts 
 CORE COMPETENCIES
CAN I…? YES NO
12.4 Store desserts 
13. Package Prepared Food
13.1 Select packaging materials 
13.2 Package Food 

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired

related to Job/Occupation

Means of
Current competencies Proof/Evidence
validating
ALL UC’s in Form 1.1 with  Certificate of  Demonstration
YES Competency of Skills
 Certificate of  Oral
Employment Questioning
 Certificate of  Written
Training Examination
 Validation of
Certificate
Clean and maintain  Certificate of  Demonstration
kitchen premises Competency of Skills
 Certificate of  Oral
Clean, sanitize and store
Employment Questioning
equipment
 Certificate of  Written
1.2 Clean and sanitize Training Examination
premises
Validation of
1.3 Dispose of waste Certificate
Prepare stocks, sauces  Certificate of  Demonstration
and soups Competency of Skills
 Certificate of  Oral
Prepare stocks, glazes and
Employment Questioning
essences required for menu
 Certificate of  Written
items
Training Examination
2.2 Prepare soups required
Validation of
for menu items
2.3 Prepare sauces required Certificate
for menu items
2.4 Store and reconstitute
stocks, sauces and soups
3. Prepare appetizers  Certificate of  Demonstration
Competency of Skills
Perform Mise’ en place
 Certificate of  Oral
Prepare a range of Employment Questioning
appetizers  Certificate of  Written
Present a range of Training Examination
appetizers Validation of
Store appetizers Certificate

4. Prepare salads and  Certificate of  Demonstration

dressing Competency of Skills
 Certificate of  Oral
Perform Mise en place
Employment Questioning
Prepare a variety salads and  Certificate of  Written
dressings Training Examination
Present a variety of salads Validation of
and dressings Certificate
Store salads and dressings
5. Prepare sandwiches  Certificate of  Demonstration
Competency of Skills
5.1 Perform mise-en - place
 Certificate of  Oral
5.2 Prepare a variety of Employment Questioning
sandwiches  Certificate of  Written
5.3 Present a variety of Training Examination
sandwiches Validation of
5.4 Store sandwiches Certificate

6. Prepare Meat Dishes  Certificate of  Demonstration

Competency of Skills
6.1 Perform Mise en place
 Certificate of  Oral
6.2 Cook meat cuts for Employment Questioning
service  Certificate of  Written
6.3 Present meat cuts for Training Examination
service Validation of
6.4 Store meat Certificate

7. Prepare Vegetables  Certificate of  Demonstration

Dishes Competency of Skills
 Certificate of  Oral
7.1 Perform Mise en place
Employment Questioning
7.2 Prepare vegetable  Certificate of  Written
dishes Training Examination
7.3 Present vegetable Validation of
dishes Certificate
7.4 Store vegetables dishes
9. Prepare Starch Dishes  Certificate of  Demonstration
Competency of Skills
9.1 Perform Mise en place
 Certificate of  Oral
9.2 Prepare starch dishes Employment Questioning
9.3 Present starch dishes  Certificate of  Written
Training Examination
9.4 Store starch dishes
Validation of
Certificate
10. Prepare Poultry and  Certificate of  Demonstration
Game Dishes Competency of Skills
 Certificate of  Oral
10.1 Perform Mise en place
Employment Questioning
10.2 Cook poultry and game  Certificate of  Written
dishes Training Examination
10.3 Plate/present poultry Validation of
and game dishes Certificate
10.4 Store poultry and game
dishes
11. Prepare Seafood  Certificate of  Demonstration
Dishes Competency of Skills
 Certificate of  Oral
11.1 Perform Mise en place
Employment Questioning
11.2 Handle fish and  Certificate of  Written
seafood Training Examination
11.3 Cook fish and shellfish Validation of
11.4 Plate/Present fish and Certificate
seafood
11.5 Store fish and seafood
12. Prepare Desserts  Certificate of  Demonstration
Competency of Skills
12.1 Perform Mise en place
 Certificate of  Oral
12.2 Prepare desserts and Employment Questioning
sweet sauces  Certificate of  Written
12.3 Plate/Present desserts Training Examination

12.4 Store desserts Validation of

Certificate
13. Package Prepared  Certificate of  Demonstration
Food Competency of Skills
 Certificate of  Oral
13.1 Select packaging
Employment Questioning
materials
 Certificate of  Written
13.2 Package Food Training Examination
Validation of
Certificate

Form 1.3 Summary of Current Competencies Versus

Required Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirem
Outcomes based on CBC ents
1. Unit of Competency
Learning Outcome Learning Outcome Learning
(ticked YES only) Outcome
(ticked NO only)
Clean and maintain Clean and
kitchen premises maintain kitchen
premises
Clean, sanitize and store
equipment Clean, sanitize and
store equipment
1.2 Clean and sanitize
premises 1.2 Clean and
1.3 Dispose of waste sanitize premises
1.3 Dispose of waste
Prepare stocks, sauces Prepare stocks,
and soups sauces and soups
Prepare stocks, glazes and Prepare stocks,
essences required for menu glazes and essences
items required for menu
items
2.2 Prepare soups required
for menu items 2.2 Prepare soups
required for menu
2.3 Prepare sauces required
items
for menu items
2.3 Prepare sauces
2.4 Store and reconstitute
required for menu
stocks, sauces and soups
items
2.4 Store and
reconstitute stocks,
sauces and soups
3. Prepare appetizers 3. Prepare
appetizers
Perform Mise’ en place
Perform Mise’ en
Prepare a range of appetizers
place
 Present a range of appetizers Prepare a range of
appetizers
Store appetizers
Present a range of
appetizers
Store appetizers
4. Prepare salads and 4. Prepare salads
dressing and dressing
Perform Mise en place Perform Mise en
place
Prepare a variety salads and
dressings Prepare a variety
Present a variety of salads and salads and dressings
dressings Present a variety of
2. Store salads and salads and dressings
dressings Store salads and
dressings
5. Prepare sandwiches 5. Prepare
sandwiches
5.1 Perform mise-en - place
5.1 Perform mise-en
5.2 Prepare a variety of
- place
sandwiches
5.2 Prepare a
5.3 Present a variety of
variety of
sandwiches
sandwiches
5.4 Store sandwiches
5.3 Present a variety
of sandwiches
5.4 Store
sandwiches
6. Prepare Meat Dishes 6. Prepare Meat b.
Dishes
6.1 Perform Mise en place
6.1 Perform Mise en
6.2 Cook meat cuts for
place
service
6.2 Cook meat cuts
6.3 Present meat cuts for
for service
service
6.3 Present meat
a. 6.4 Store meat
cuts for service
6.4 Store meat
c. 7. Prepare Vegetables Dishes
d. 7.1 Perform Mise en place 7.1 Perform Mise ene.
place
f. 7.2 Prepare vegetable dishes 7.2 Prepare g.
vegetable dishes
7.3 Present vegetable dishes 7.3 Present
vegetable dishes
7.4 Store vegetables dishes 7.4 Store vegetables
dishes
9. Prepare Starch Dishes 9. Prepare Starch
Dishes
9.1 Perform Mise en place
9.1 Perform Mise en
9.2 Prepare starch dishes
place
9.3 Present starch dishes
9.2 Prepare starch
9.4 Store starch dishes dishes
9.3 Present starch
dishes
9.4 Store starch
dishes
10. Prepare Poultry and 10. Prepare
Game Dishes Poultry and Game
Dishes
10.1 Perform Mise en place
10.1 Perform Mise
10.2 Cook poultry and game
en place
dishes
10.2 Cook poultry
10.3 Plate/present poultry
and game dishes
and game dishes
10.3 Plate/present
10.4 Store poultry and game
poultry and game
dishes
dishes
10.4 Store poultry
and game dishes
11. Prepare Seafood 11. Prepare
Dishes Seafood Dishes
11.1 Perform Mise en place 11.1 Perform Mise
en place
11.2 Handle fish and seafood
11.2 Handle fish and
11.3 Cook fish and shellfish
seafood
11.4 Plate/Present fish and
11.3 Cook fish and
seafood
shellfish
11.5 Store fish and seafood
11.4 Plate/Present
fish and seafood
11.5 Store fish and
seafood
12. Prepare Desserts 12. Prepare
Desserts
12.1 Perform Mise en place
12.1 Perform Mise
12.2 Prepare desserts and
sweet sauces en place
12.3 Plate/Present desserts 12.2 Prepare
desserts and sweet
12.4 Store desserts
sauces
12.3 Plate/Present
desserts
12.4 Store desserts
13. Package Prepared 13. Package
Food Prepared Food
13.1 Select packaging 13.1 Select
materials packaging materials
13.2 Package Food 13.2 Package Food
8. Prepare Egg Dishes 8. Prepare Egg
Dishes
8.1 Perform Mise en place 8.1 Perform Mise
en place
8.2 Prepare and cook egg 8.2 Prepare and
dishes cook egg dishes

8.3 Present egg dishes 8.3 Present egg

dishes
8.4 Store egg dishes 8.4 Store egg
dishes

Form 1.4: Training Needs

Training Needs Module Title/Module Duration (Hours)

of Instruction
(Learning
Outcomes)
UC ticked NO only Time allocation
8. Prepare Egg 8. Prepare Egg
Dishes Dishes
8.1 Perform Mise 8.1 Perform Mise en
en place place
8.2 Prepare and 8.2 Prepare and cook
cook egg dishes
 egg dishes
8.3 Present egg 8.3 Present egg dishes
dishes
8.4 Store egg 8.4 Store egg dishes
dishes

Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that
best describes you as a learner. Blank spaces are provided for some data
that need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
 Characteristics of learners
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
______

Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________
 Characteristics of learners

Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of
activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________