SELF-ASSESSMENT CHECK

COOKERY NCII

Name of Trainee: _____________________________ DATE: __________________

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 Speak English at a basic operational level
1.3 Participate in workplace meeting and discussion
1.4 Complete relevant work related documents
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge
1.1 Seek information on the industry
1.2 Update continuously relevant industry knowledge
1.3 Develop and update local knowledge
1.4 Promote products and services to customers
CORE COMPETENCIES
CAN I…?
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 essence required for menu
items.
2.2 Prepare soups required for menu items
2.3 Prepare sauces required for menu items.
2.4 Stores 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 appetizer
3.4 Store Appetizer
4. Prepare salads and dressings
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 5.4 Store sandwiches
6. Prepare meat dishes
6.1 Perform Mise en place
6.2 Cook meat cuts for service
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
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
12. Prepare desserts
12.1 Perform mise en place
12.2 Prepare desserts and sweet sauces
12.3 Plate/Present desserts
12.4 Store desserts
13. Package prepared food
13.1 Select packaging materials
13.2 Package food
 SELF-ASSESSMENT CHECK
FOOD AND BEVERAGE SERVICES NCII

Name of Trainee: _____________________________ DATE: __________________

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 Speak English at a basic operational level
1.3 Participate in workplace meeting and discussion
1.4 Complete relevant work related documents
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge
1.1 Seek information on the industry
1.2 Update continuously relevant industry knowledge
1.3 Develop and update local knowledge
1.4 Promote products and services to customers
CORE COMPETENCIES
CAN I…?
1. Prepare the dining room/ restaurant area for service
1.1 Take table reservation
1.2 Prepare service stations and equipment
1.3 Set-up the tables in the dining are
1.4 Set the mood/ambiance of the dining area
2. Welcome guests and take food and beverage orders
2.1 Welcome and greet guests
2.2 Seat the guest
2.3 Take food and beverage orders
2.4 Liaise between kitchen and service areas
3. Promote food and beverage products
3.1 Know the product
3.2 Undertake Suggestive selling
3.3 Carry out Upselling strategies
4. Provide food and beverage services to guests
4.1 Serve food orders
4.2 Assist the diners
4.3 Perform banquet or catering food service
4.4 Serve beverage orders
4.5 Process payments and receipts
4.6 Conclude food service and close down dining area
4.7 Manage intoxicated persons
5. Provide room service
5.1 Take and process room service orders
5.2 Set up trays and trolleys
5.3 Present and serve food and beverage orders to guests
5.4 Present room service account
5.5 Clear away room service equipment
6. Receive and handle guest concerns
6.1 Listen to the complaint
6.2 Apologize to the guest
6.3 Take proper action on the complaint
6.4 Record complaint
 SELF-ASSESSMENT CHECK
FRONT OFFICE SERVICES NCII

Name of Trainee: _____________________________ DATE: __________________

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
14. Participate in workplace communication
1.1 Obtain and convey workplace information
1.2 Speak English at a basic operational level
1.3 Participate in workplace meeting and discussion
1.4 Complete relevant work related documents
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge
1.5 Seek information on the industry
1.6 Update continuously relevant industry knowledge
1.7 Develop and update local knowledge
1.8 Promote products and services to customers
1.9 Seek information on the industry
CORE COMPETENCIES
CAN I…?
1. Receive and process reservations

1.1 Receive reservation request

1.2 Record details of reservation
1.3 Update reservations
1.4 Advise others on reservation details
2. Operate a computerized reservations system
2.1 Computerize reservation system is operated based on
property standards.
2.2 Create and process reservations
2.3 Send and receive reservation communications
3. Provide accommodation reception services
3.1 Prepare reception area for guest arrival
3.2 Welcome and register guests
3.3 Computerize reservation system is operated
3.4 Perform “During Stay” functions
3.5 Organize guest departure
3.6 Prepare front office records and reports
4. Conduct night audit
4.1 Process internal financial transactions
4.2 Complete routine records and reports
5. Provide club reception services
5.1 Provide information on club services and process
memberships
5.2 Monitor entry to club
6. Provide concierge and bell services
6.1 Handle guest arrivals and departures
6.2 Handle guest luggage
6.3 Respond to request for concierge services
6.4 Manage intoxicated persons
7. Provide cashiering services
7.1 Prepare guest folio
7.2 Collect cash, cash equivalents or non-cash transactions
7.3 Process receipts and payments
7.4 Reconcile financial transactions at the end of the shift.
 SELF-ASSESSMENT CHECK
HOUSEKEEPING SERVICES NCII

Name of Trainee: _____________________________ DATE: __________________

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 Speak English at a basic operational level
1.3 Participate in workplace meeting and discussion
1.4 Complete relevant work related documents
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge
1.1 Seek information on the industry
1.2 Update continuously relevant industry knowledge
1.3 Develop and update local knowledge
1.4 Promote products and services to customers
CORE COMPETENCIES
CAN I…?
1. Provide Housekeeping Services To Guests

1.1 Receive housekeeping requests

1.2 Provide Housekeeping requests
1.3 Provide ad-vice to guest
1.4 Liaise with other department
2. Clean and prepare Rooms for In-coming Guests

2.1 Set up equipment and trolleys

2.2 Access rooms for servicing
2.3 Make up beds
2.4 Clean and Clear Rooms
2.5 Clean and store trolleys and equipment
3. Provide valet/Butler Service
3.1 Provide valet services to Guests
3.2 Display professional valet standard
3.3 Care for Guest property
4. Laundry Linen and Guest Clothes
4.1 Collect laundry and Laundering functions
4.2 Perform laundering functions
4.3 Process laundered item
4.4. Return laundered item
5. Clean public Areas, Facili-ties & Equip-ment

5.1 Select and set up equipment and materials

5.2 Apply clean-ing Tech-nique
5.3 Clean dry and wet are-as
5.4 Maintain and store cleaning equipment and chemicals
6. Deal with/Handle intoxicated guests
6.1 Determine the level of intoxication
6.2 Apply appropriate process
 SELF-ASSESSMENT CHECK
BREAD AND PASTRY PRODUCTION NCII

Name of Trainee: _____________________________ DATE: __________________

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 Speak English at a basic operational level
1.3 Complete relevant work related documents
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge
1.1 Seek information on the industry
1.2 Update industry knowledge
CORE COMPETENCIES
CAN I…?
1. Prepare and produce bakery products

1.1 Prepare bakery products

1.2 Decorate and Presents Bakery Product
1.3 Store Pastry Products
2. Prepare and pro-duce pastry prod-ucts
2.1 Prepare pastry products
2.2 Presents pastry products
2.3 Store Pastry Products
3. Prepare and pre-sent gateaux, tortes and cakes
3.1 Prepare sponge and cakes
3.2 Prepare and use fillings
3.3 Decorate cakes
3.4 Present cakes
3.5 Store cakes
4. Prepare and display petits fours
4.1 Pepare iced petits fours
4.2 Prepare fresh petits fours
4.3 Prepare marzipan petits fours
4.4. Prepare caramelized petits fours
4.5 Display petits fours
4.6 Store petits fours
5. Present desserts

5.2 Prepare and serve plated desserts

5.2 Plan, pre-pare and present des-sert buffet selection or
plating
5.3 Store and package desserts
 SELF-ASSESSMENT CHECK
EVENTS MANAGEMENT SERVICES NCIII

Name of Trainee: _____________________________ DATE: __________________

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. Lead work-place commu-nication
1.1 Communicate information about workplace processes
1.2 Lead workplace discussions
1.3 Identify and communicate issues arising in the
workplace
COMMON COMPETENCIES
CAN I…?
1. Roster staff
1.1 Develop and implement staff rosters
1.2 Maintain staff records
CORE COMPETENCIES
CAN I…?
1. Plan and develop event proposal or bid

1.1 Interpret event brief

1.2 Develop proposal and bid details
1.3 Develop bid materials
1.4 Submit or present the bid or proposal on time
2. Develop an event concept
2.1 Identify overall event objectives and scope
2.2 Establish event concept, theme and format
3. Develop an event program
3.1 Identify conference objectives
3.2 Design conference program
3.3 Finalize program details
4. Select event venue and site
4.1 Analyze venue or site requirements
4.2 Source event venues or sites
4.3 Confirm venue or site arrangements
5. Develop and update event industry knowledge
5.1 Source and apply information on the structure and
operation of the event industry
5.2 Source and apply information on the ethical and legal
issues for the event industry
5.3 Source and apply information on event industry
technology
5.4 Update event industry knowledge
6 Develop and update event industry knowledge
6.1 Prepare for on-site management
6.2 Oversee meeting/event set-up
6.3 Monitor meeting/event operation
6.4 Oversee meeting/event breakdown
7 Manage contractors for indoor events
7.1 Identify event operational requirements
7.2 Source contractors
7.3 Monitor contractors
8 Develop and update knowledge on protocol
8.1 Seek information on appropriate protocol procedures into
work activities
8.2 Integrate appropriate protocol procedures into work
activities
8.3 Update knowledge of protocol
 SELF-ASSESSMENT CHECK
BARTENDING NCII

Name of Trainee: _____________________________ DATE: __________________

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 workplace meeting and discussion
1.3 Complete relevant work related documents
COMMON COMPETENCIES
CAN I…?
1. Develop and update industry knowledge
1.1 Seek information on the industry
1.2 Update continuously relevant industry knowledge
CORE COMPETENCIES
CAN I…?
1. Clean bar areas
1.1 Clean bar, equipment and tools
1.2 Clean and maintain public areas
2. Operate bar
2.1 Prepare bar for service
2.2 Take drink orders
2.3 Serve drinks
2.4 Deals with customers affected with alcohol
2.5 Maintain proper bar operation control procedures
2.6 Close/turn over bar operations
3. Prepare and mix cocktails and non-alcoholic concoctions
3.1 Prepare and mix a range of cocktails
3.2 Prepare and mix a variety of non-alcoholic concoctions
3.3 Use, clean and maintain bar tools and equipment and
machineries for mixing cocktails and non-alcoholic
concoctions
4. Provide basic wine service
4.1 Explain different types of wines to customer
4.2 Recommend appropriate wine and food combinations to
customers
4.3 Prepare wine, glasses and accessories for service
4.4 Open and serve wine
4.5 Check wine for faults
5. Provide room service
5.1 Take and process room service orders
5.2 Set up trays and trolleys
5.3 Present and serve food and beverage orders to guests
5.4 Present room service account
5.5 Clear away room service equipment
6. Receive and handle guest concerns
6.1 Listen to the complaint
6.2 Apologize to the guest
6.3 Take proper action on the complaint
6.4 Record complaint
ELECTIVE COMPETENCIES
CAN I…?
1. Prepare espresso
1.1 Set up and prepare machine and equipment
1.2 Dose and tamp coffee
1.3. Extract espresso
2. Texture milk
2.1 Prepare milk and equipment
2.2 Foam milk
2.3 Texture milk
3. Prepare and serve coffee beverages
3.1 Take orders of guests
3.2 Prepare espresso based beverages
3.3 Prepare and serve brewed coffee