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Technical Education and Skills Development Authority

Region VIII
KANANGA-EDC INSTITUTE OF TECHNOLOGY
Brgys. Rizal & Hiluctugan, Kananga, Leyte

ON-THE- JOB TRAINING ASSESSMENT CRITERIA

Name of Trainee: ________________________________________________ Gender: _____


No. of
Qualification Area: ______________________________ School Year: ________ Hours:______

A B C D
ASSESSMEN (Excellent) (Very (Satisfactor (Unsatisfact
T 10 - 1.1 Satisfactory y) ory)
CRITERIA )
BASIC
1. Particip • Obtain and
ate in convey
Workpl workplace
ace informatio
Commu n
nication •
2. Work
in a Team
Environme
nt
3.

Practice
Career
Profession
alism
4.

Practice
Occupatio
nal Health
and Safety
Procedures
COMMON
1. Develop
And
Updated
Industry
Knowledge
2. Observe
Workplace
Hygiene
Procedure
s

3. Perform
Computer
Operations
4. Perform
Workplace
And Safety
Practices

5. Provide
Effective
Customer
Service

A B C D
CRITERIA (Outstandin (Very (Satisfactor (Unsatisfact
g) Satisfactory y) ory)
)
CORE
1. Clean and
maintain
kitchen
premises

2. Organize
and
prepare
food

3. Select,
prepare
and cook
meat
4. Receive
and store
kitchen
supplies
5. Prepare
stocks,
sauces and
soups
6. Prepare,
cook and
serve food
for menus
7. Prepare
appetizers
and salads
8. Prepare
sandwiche
s
9. Prepare,
vegetables
fruits, eggs
and starch
products
10. Prepare
and cook
poultry
and game

11. Prepare
and
portion
controlled
meat cuts
12. Prepare
and cook
sea foods
13. Prepare
hot and
cold
desserts
14. Prepare
pastry,
cakes, and
yeast-
based
products
15. Present
food
16. Package
prepared
foodstuff
Overall Outstanding Better than the Good, but there is a Unsatisfactory, fall
Assessment performance required standard need for short of the required
improvement standard

Rating Scale:
1.0
-
Excellent - 1.1 (98%-100%)
1.2
-
Superior - 1.5 (93%-97%)
1.6
-
Very Good 2.0 (87%-92%)
2.1
-
Good - 2.5 (81%-86%)
2.6
-
Fair - 3.0 (75%-80%)
Failure- 5.0 (74%- Below)
Rater:
____________________________
OJT Supervisor

BASIC
1. Participate 1.1 1.1.1 Parts of speech 4
in 1.1.2 Sentence construction
Workplace Participating in 1.1.3 Effective communication
Communica Workplace 1.1.4 Communicating with the
tion Communication employer
1.1.5 Communicating with
other members of the
household
1.1.6 Familiarizing with
common places and
Singaporean
terminologies
1.1.7 Basic mathematics
1.1.8 Technical writing
1.1.9 Types of forms
1.1.10Recording information
2. Work in a 2.1 Working 2.1.1 Team role in the household 4
Team in a Team 2.1.2 Relationship and
Environment Environment responsibilities
2.1.3 Role and responsibilities
with team environment/
household
2.1.4 Relationship within a
team/household member
2.1.5 Communication process
2.1.6 Team structure / team roles
in the household
2.1.7 Group planning and decision
making in the household
3. Practice 3.1 3.1.1 Personal Development- 5
Career Social
Professionalism Practicing 3.1.2 Aspects: Intra and
Career Interpersonal Development
Professionalism 3.1.3 Personal Hygiene and
Practices
3.1.4 Work Values and Ethical
Standards
3.1.5 Household policies on the
use and maintenance of
equipment
3.1.6 Gender and Development
(GAD) Sensitivity
3.1.7 Professionalism in the
Workplace/ household

4. Practice 4.1 4.1.1 Hazards and risks 5


Occupational identification and control
Health and Practicing 4.1.2 Household safety and health
Safety Occupational protocol
Procedures Health and 4.1.3 OHS indicators
Safety 4.1.4 Effects of hazards in the
Procedures workplace
4.1.5 Ergonomics
4.1.6 Safety Regulations
4.1.7 Electrical and Fire Safety
Code
4.1.8 Waste management
4.1.9 Disaster Preparedness and
Management
4.1.10Contingency Measures and
Procedures
4.1.11Operational health and
safety procedure, practices
and regulations
4.1.12Emergency-related drills and
training
4.1.13Management systems and
procedures for infection
control
4.1.14Transmission and control of
Communicable diseases
COMMON
1. Develop And 1.1 Developing 1.1.1 Information sources. 2
Updated And Updating 1.1.2 Information to assist
Industry Industry effective work performance
Knowledge Knowledge
2. Observe 2.1 Observing 2.1.1 Personal grooming and 4
Workplace Workplace hygiene.
Hygiene Hygiene 2.1.2 Typical hygienic and control
Procedures Procedures procedures in the hospitality
and tourism industries.
2.1.3 Overview of legislation and
regulation in relation to food
handling, personal and
general hygiene.
2.1.4 Knowledge on factors which
contribute to workplace
hygiene problems.
2.1.5 General hazards in handling
of food, linen and laundry
and garbage, including
major causes of
contamination and cross-
infection.
2.1.6 Sources of and reasons for
food poisoning.
2.1.7 Hygienic risks, minimizing or
removing.
3. Perform 3.1 Performing 3.1.1 Main types of computers and 4
Computer Computer basic features of different
Operations Operations operating systems.
3.1.2 Main parts of a computer.
3.1.3 Storage devices and basic
categories of memory.
3.1.4 Relevant types of software.
3.1.5 General security.
3.1.6 Viruses.
3.1.7 OH and S principles and
responsibilities.
3.1.8 Basic ergonomics of
keyboard and computer use.
3.1.9 General security.
3.1.10Reading skills to interpret
instructions.
3.1.11Use of desktop icons.
3.1.12Keyboard techniques
3.1.13OH and S principles and
responsibilities.
3.1.14Printing techniques.
3.1.15Types of printers.
3.1.16Peripherals.
3.1.17OH and S principles and
responsibilities.
3.1Maintaining 3.2.1 Occupational health and
Computer safety
Equipment 3.2.2 PC systems
And System 3.2.3 Use of tools
3.2.4 Mathematical computations
3.2.5 Electrical/electronic theory
3.2.6 Drawing interpretation
3.2.7 Computer interpretation
3.2.8 Viruses
3.2.9 Use of problem solving in
emergency situation
3.2.10Removing viruses from
infected machines
3.2.11Electrical/electronic theory
3.2.12Computer operation
3.2.13Viruses
3.2.14Use of problem solving in
emergency situation
3.2.15Removing viruses from
infected machines
1. Perform 4.1 Performing 1.1.1 Correct health, safety and 4
Workplace And Workplace And security practices in line
Safety Safety with workplace procedures.
Practices Practices 1.1.2 Safe and proper work
techniques in using devices
and equipment
1.1.3 Hazard identification and
control
1.1.4 Security of documents, cash,
equipment and people.
1.1.5 5S
1.1.6 Types / kinds of emergency.
1.1.7 Emergency procedure –
recognition, action and
prevention.
1.1.8 First aid procedures.
1.1.9 Use of PPE
1.1.10Safe and proper posture.
2. Provide 5.1 Providing 2.1.1 Components of 4
Effective Effective communication,
Customer Customer communication process and
Service Service barriers of communication.
2.1.2 Verbal and non-verbal
communication.
2.1.3 Body language, gestures,
facial expressions,
mannerisms.
2.1.4 Customs and traditions of
different races.
2.1.5 Modes of greeting and fare
welling according to cultural
and social differences.
2.1.6 Enhancement of
interpersonal and listening
skills.
2.1.7 Good working attitude and
pleasant approach.
2.1.8 Public relations skills.
2.1.9 Modes of greeting and
farewell.
2.1.10Proper addressing of needs
of persons. (by gender, age,
status, physical condition)
2.1.11Style manual requirement.
2.1.12 Standard letters and
proformas.
2.1.13Telephone manners, proper
use of fax machine.
2.1.14Proper way of taking queries.
2.1.15Responses to queries.
2.1.16Taking telephone messages.
2.1.17Proper way of answering
complaints in line with
workplace procedures.
2.1.18Nature and details of
complaints.
2.1.19Industry/ workplace
procedures in giving
evaluation and
recommendations.
CORE
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize, and store 15
maintain maintain equipment
kitchen kitchen 1.1.2 Clean and sanitize premises
premises premises 1.1.3 Handle waste and linen

2. Organize and 2.1 Organizing and 2.1.1 Prepare Tools and 20


prepare food preparing food Equipment for use
2.1.2 Assemble and prepare
ingredients for menu items
2.1.3 Prepare dairy, dry goods,
fruits and vegetable
3. Select, prepare 3.1 Selecting, 3.1.1 Select meats 40
and cook meat preparing and 3.1.2 Prepare and potion meat
cooking meat 3.1.3 Cook and present meat cuts
for service
3.1.4 Store meat
4. Receive and 4.1 Receiving and 4.1.1 Take delivery of supplies 20
store kitchen storing kitchen 4.1.2 Store supplies
supplies supplies 4.1.3 Rotate and maintain
supplies
5. Prepare stocks, 5.1 Preparing 5.1.1 Prepare stocks, glazes and 20
sauces and stocks sauces essences required for menu
soups and soups items.
5.1.2 Prepare soups required for
menu items
5.1.3 Prepare sauces required for
menu items
5.1.4 Store and reconstitute
stocks, sauces and soups.
6. Prepare, cook 6.1 Preparing, 6.1.1 Coordinate, organize and 25
and serve food cooking and prepare for food service
for menus serving food 6.1.2 Cook and serve menu items
for menus for food service
6.1.3 Coordinate and complete
end of service requirements
7. Prepare 7.1 Preparing 7.1.1 Prepare and present a 20
appetizers and appetizers and variety of salad and
salads salads dressings
7.1.2 Prepare and present a
range of hot and cold
appetizers
7.1.3 Store appetizers and salads
8. Prepare 8.1 Preparing 8.1.1 Prepare and present variety 25
sandwiches sandwiches of sandwiches
8.1.2 Store sandwiches
9. Prepare, 9.1 Preparing 9.1.1 Prepare vegetable and fruit 30
vegetables vegetables, dishes
fruits, eggs and fruits, eggs 9.1.2 Prepare starch dishes
starch products and starch 9.1.3 Prepare and cook egg-
products based dishes
9.1.4 Store vegetables, egg and
starch foodstuffs
10. Prepare and 10.1 Preparing and 10.1 Select and purchase poultry 40
cook poultry cooking and game
and game poultry and 10.2 Handle and store poultry
game and game
10.3 Prepare, cook and present
poultry and game
11. Prepare and 11. aring and 11.1.1 Select suppliers and 20
portion portioning purchase meats
controlled meat controlled 11.1.2 Prepare and produce a
cuts meat cuts range of portion controlled
meats
11.1.3 Prepare and produce meat
products
11.1.4 Store meat cuts and meat
products
12. Prepare and 12.1 Preparing and 12.1.1 Select and store seafood 30
cook sea foods cooking sea 12.1.2 Prepare and cook fish and
foods shellfish
13. Prepare hot 13.1 Preparing hot 13.1.1 Prepare and Produce 20
and cold and cold desserts
desserts desserts 13.1.2 Decorate, portion and
present desserts
13.1.3 Prepare sweet sauces
13.1.4 Prepare accompaniments,
garnishes and decorations
13.1.5 Store desserts
14. Prepare pastry, 14.1 Preparing 14.1.1 Prepare, decorate and 40
cakes, and pastry, cakes present pastries and cakes
yeast-based and yeast 14.1.2 Prepare and produce yeast
products based products
products 14.1.3 Portion and store pastry,
Cakes and bread goods.
14.1.4 Prepare food for service
14.1.2 Portion and plate food
14.1.3 Work in team
15. Present food 15.1 Presenting 15.1.1 Prepare food for service 20
food 15.1.2 Portion and plate food
15.1.3 Work in team
16. Package 16.1 Packaging of 16.1.1 Ensure food suitable for 15
prepared prepared packaging, storage and
foodstuff foodstuff transportation
16.1.2 Select packaging
appropriate to specific food
16.1.3 Package food according to
needs
TOTAL 436

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