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 Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
1. Participate in workplace communication
1.1 Obtain and convey Obtain and convey
workplace information workplace information
1.2 Complete relevant work Complete relevant work
related documents related documents
1.3 Participate in workplace Participate in
meeting and discussion workplace meeting and
discussion
2. W ork in a team environment
2.1 Describe and identify Describe and identify
team role and team role and
responsibility in a team responsibility in a team
2.2 Describe work as a team Describe work as a
member team member
3. Practice career professionalism
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals. organizational goals.
3.2 Set and meet work Set and meet work
priorities. priorities.
3.3 Maintain professional Maintain professional
growth and development growth and
development
BREAD AND Date Developed: Document No.
PASTRY Issued by:
Date Revised:
PRODUCTION NC II Page of
SVALSI
Developed by:
Prepare and Produce John Dondy C. Malayo
Pastry Products Revision #
4. Practice occupational health and safety procedures
4.1 Evaluate hazard and Evaluate hazard and
risks risks
4.2 Control hazards and Control hazards and
risks risks
4.3 Maintain occupational Maintain occupational
health and safety health and safety
awareness awareness
COMMON COMPETENCIES
1. Develop and update industry knowledge
1.1 Identify and access key Identify and access key
sources of information sources of information
on the industry on the industry
1.2 Access, apply and share Access, apply and
industry information share industry
information
1.3 Update continuously Update continuously
relevant industry relevant industry
knowledge knowledge
2. Observe workplace hygiene procedures
2.1 Practice personal Practice personal
grooming and hygiene grooming and hygiene
2.2 Practice safe and Practice safe and
hygienic handling, hygienic handling,
storage and disposal of storage and disposal of
food , beverage and food , beverage and
materials materials
3. Perform computer operations
3.1 Identify and explain the Identify and explain the
functions, general functions, general
features and capabilities features and
of both hardware and capabilities of both
software undertaken hardware and software
undertaken
3.2 Prepare and use Prepare and use
appropriate hardware appropriate hardware
and software according and software according
to task requirement to task requirement
BREAD AND Date Developed: Document No.
PASTRY Issued by:
Date Revised:
PRODUCTION NC II Page of
SVALSI
Developed by:
Prepare and Produce John Dondy C. Malayo
Pastry Products Revision #
3.3 Use appropriate devices Use appropriate devices
and procedures to and procedures to
transfer files/data transfer files/data
3.4 Produce accurate and Produce accurate and
complete data according complete data
to the requirements according to the
requirements
3.5 Maintain computer Maintain computer
system system
4. Perform workplace and safety practices
4.1 Practice workplace Practice workplace
safety, security and safety, security and
hygiene systems, hygiene systems,
processes and operation processes and
operation
4.2 Respond appropriately Respond appropriately
to faults, problems and to faults, problems and
emergency situations emergency situations
4.3 Maintain safe personal Maintain safe personal
presentation standards presentation standards
5. Provide effective customer service
5.1 Apply effective verbal Apply effective verbal
and non-verbal and non-verbal
communication skills to communication skills to
respond to customer respond to customer
needs needs
5.2 Provide prompt and Provide prompt and
quality service to quality service to
customer customer
5.3 Handle queries promptly Handle queries
and correctly in line with promptly and correctly
enterprise standards in line with enterprise
standards
5.4 Handle customer Handle customer
complaints, evaluation complaints, evaluation
and recommendations and recommendations
BREAD AND Date Developed: Document No.
PASTRY Issued by:
Date Revised:
PRODUCTION NC II Page of
SVALSI
Developed by:
Prepare and Produce John Dondy C. Malayo
Pastry Products Revision #
CORE COMPETENCIES
1. Prepare and produce bakery products
1.1 Prepare bakery products Prepare bakery
products
1.2 Decorate and present Decorate and present
bakery products bakery products
1.3 Store bakery products Store bakery products
2. Prepare and produce pastry products
2.1 Prepare pastry products Prepare pastry
products
2.2 Decorate and present Decorate and present
pastry products pastry products
2.3 Store pastry products Store pastry products
3. Prepare and present gateaux, tortes and cakes
3.1 Prepare sponge and Prepare sponge and
cakes cakes
3.2 Prepare and use fillings Prepare and use fillings
3.3 Decorate cakes Decorate cakes
3.4 Present cakes Present cakes
3.5 Store cakes Store cakes
4. Prepare and serve other types of desserts
4.1 Prepare other types of Prepare other types of
desserts desserts
4.2 Plan, prepare and Plan, prepare and
conduct a dessert trolley conduct a dessert
presentation trolley presentation
4.3 Store and package Store and package
desserts desserts
BREAD AND Date Developed: Document No.
PASTRY Issued by:
Date Revised:
PRODUCTION NC II Page of
SVALSI
Developed by:
Prepare and Produce John Dondy C. Malayo
Pastry Products Revision #
5. Prepare and display petit fours
5.1 Prepare iced petit fours Prepare iced petit
fours
5.2 Prepare fresh petit fours Prepare fresh petit
fours
5.3 Prepare marzipan petit Prepare marzipan petit
fours fours
5.4 Prepare caramelized petit
fours
5.5 Display petit fours Display petit fours
5.6 Store petit fours Store petit fours
BREAD AND Date Developed: Document No.
PASTRY Issued by:
Date Revised:
PRODUCTION NC II Page of
SVALSI
Developed by:
Prepare and Produce John Dondy C. Malayo
Pastry Products Revision #
