TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION COUNCIL (TVET CDACC)

MENTORING TOOL

FOR

FOOD PRODUCTION (CULINARY ARTS)

LEVEL 4
FOREWORD

This mentoring tool has been developed by TVET Curriculum Development, Assessment and Certification Council (TVET CDACC) in
partnership with trainers and industry experts in Food Production (Culinary Arts).

Mentoring relationships have demonstrated to be an excellent way of enhancing professional growth. Both the mentor and the mentee give and
grow in the mentoring process. The mentee can learn valuable knowledge from the mentor’s expertise and past mistakes and competencies can
be strengthened in specific areas. Mentees will have the opportunity to establish valuable connections with higher level employees. The success
of mentoring will depend on clearly defined roles and expectations in addition to the mentee’s awareness of the benefits of participating in the
mentoring program.

This mentoring tool is an assessment tool used to assess whether a mentee meets the National Occupational Standards for Food Production
(Culinary Arts) Level 4. Whilst there is no agreement or finite evidence as to how many times this supervised exercise should occur, both the
mentor and the mentee should feel confident that the mentee has the necessary knowledge, skills and attitudes (worker behaviors) to work as a
food production personnel.

The Mentoring will facilitate the experienced mentors in the world of work to share knowledge and experiences with mentees working under
them towards a mutually beneficial professional development relationship. Mentors will be helpful in building competencies of mentees in areas
of practice.

DR. LAWRENCE GUANTAI, PhD

CEO/COUNCIL SECRETARY

2
 TRAINEE (MENTEE) DETAILS
Name of Trainee (Mentee)

Institution’s Registration Code of Trainee

(Mentee)

TVET CDACC Registration Code of Trainee

(Mentee)

Trainee’s/mentee’s Institution Details Name:

Physical & postal address:

Phone and email address:

Date of Commencement of Mentoring Period

(dd/mm/yyyy)

Date of Completion of Mentoring Period

(dd/mm/yyyy)

Organization Name:

Physical & postal address:

Phone and email address:

3
1.0 INFORMATION FOR USERS

1.1 Role of a Mentor

A mentor is someone who provides support and advice that empowers the mentee to achieve knowledge, skills and attitudes (worker behaviors).
This may be a supervisor, manager or a worker who is an expert in a particular field.
The role of the mentor includes:
• Assisting mentee understand the organisation’s requirements
• Assigning mentee tasks
• Observing mentee performance and record areas where the mentee needs improvement
• Assisting the mentee to come up with action plan for areas where he/she needs improvement

1.2 Role of Mentee

A mentee is a trainee who is on work placement (attachment) or is on-job training in an organization.
The role of the mentee includes:
• Completing the assessment tasks assigned by the mentor and filling out the self-assessment section
• Keeping the company’s information confidential
• Being aware that he/she may be working with people from different backgrounds and cultures, so there is a need to respect those
differences  Asking for feedback and giving feedback when required.

2.0 How to use the mentoring tool

• Where a skill, knowledge or attitude is not applicable in a particular workplace, the mentee should indicate not applicable (NA)
• The mentor should ask the mentee oral questions to gauge the knowledge of the mentee
• The mentee should fill the self-assessment section upon self-evaluation

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 • The mentor should fill the mentor review record upon observing and evaluating the mentee
• Action plan should be filled by the mentee after agreeing with the mentor for any item assessed as needs to improve
3.0 Mentoring Period
The attachment period should be at least three months. Mentee should spend at least two thirds of the attachment period in prepare stocks and
soups, Prepare food accompaniments, Prepare cuts of meats, Cook white meats, red meats and offal, Prepare salads and salads dressings, Prepare yeast
products, Prepare cakes, prepare desserts, Prepare sandwiches and Prepare beverages. Time spent in each section/department should be documented
using form in Appendix 1.

4.0 Number of Assessments

Three assessments are to be conducted using the mentoring tool: one within the first month of the attachment where the mentor assesses the
mentee to assess their initial level of competence; another assessment will be conducted within the second month of the attachment period to
gauge the progress of the mentee and the third one will be conducted within the third month of the attachment.

5.0 Submission of Mentoring Reports

The trainee/mentee is required to submit each of the three mentoring reports (in hard or soft copy) to the Industrial Liaison Officer of the
respective institution. The Industrial Liaison Officer is required to submit to TVET CDACC offices the three mentor’s summary reports
(Appendix 2). The mentoring reports for each trainee/mentee are to be kept in the institution and made available to TVET CDACC on request.

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 Table of Contents
FOREWORD ................................................................................................................................................................................................................................... 2
TRAINEE (MENTEE) DETAILS ................................................................................................................................................................................................... 3
1. PREPARE STOCKS AND SOUPS .................................................................................................................................................................................. 58
2. PREPARE EGGS ............................................................................................................................................................................................................... 65
3. PREPARE FOOD ACCOPMNIMENTS ........................................................................................................................................................................... 72
4. PREPARE CUTS OF MEATS .......................................................................................................................................................................................... 80
5. COOK RED, WHITE MEAT AND OFFALS ................................................................................................................................................................... 87
6. PREPARE SALADS AND SALADS DRESSING ........................................................................................................................................................... 94
7. PREPARE YEAST PRODUCTS .................................................................................................................................................................................... 102
8. PREPARE CAKES .......................................................................................................................................................................................................... 110
9. PREPARE DESSERTS......................................................................................................................................................................................................
PREPARE SANDWICHES ..............................................................................................................................................................................................124
18. PREPARE BEVERAGES ..................................................................................................................................................

6
 ……………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

7
 Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

3. DEMONSTRATE DIGITAL LITERACY

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.

8
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Functions of computer software and
hardware.
2. Input and output devices
3. Storage Media
4. Central processing Unit (CPU)
5. Security and privacy of data.
6. Computer security threats and control
measures.
7. Word processing
8. Spread sheet
9. Networking and Internet

9
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
10. Laws governing protection of ICT
11. Computer crimes.
12. Detection and protection of computer
crimes.
13. Emerging trends and issues in ICT
SKILLS
The mentee:
14. Identifies appropriate computer
software and hardware for performing
various tasks in the workplace.
15. Applies data security and privacy in
accordance with the technological
situation.
16. Identifies security threats and applies
control measures in accordance with
laws governing protection of ICT.

10
 17. Applies word processing software in
resolving workplace tasks, report
writing and documentation.
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
18. Sorts, indexes, stores, retrieves and
secures data
19. Applies internet and email for
communication in workplace.

Note:
To be declared competent, the mentee must get:
1. 10 of the 19 (50%) items of evaluation correct
2. Items 1, 2, 8, 13, 14, 16, 17, 18 and 19 correct APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

11
 1.

2.

3.

4.

5.

6.

7.

8.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………...…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………...…………….…………….…………….

12
 NAME OF MENTOR ……………………………………………………………...…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

13
 4. DEMONSTRATE ENTREPRENEURIAL SKILLS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Generation and evaluation of business
ideas

2. Legal requirements for starting a small

business

3. Conducting business SWOT/ PESTEL

analysis

4. Business plans and expansion

5. Business financing

14
6. Marketing strategies
7. Product promotion strategies

S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
8. Market and feasibility studies
9. Business ethics and public relations
10. Types and categories of businesses
SKILLS
The mentee:
11. Generates business ideas in accordance
with the existing procedure
12. Matches competencies with business
opportunities in accordance with
business practices
13. Identifies procedure for starting a small
business as per the legal requirements
14. Demonstrates competencies to create a
small-scale business

15
15. Maintains good relations with
staff/workers
16. Observes policies and procedures on
occupational safety and health and
environmental concerns constantly.
S/N. Items for evaluation (knowledge, skills Not Selfassessmen Mentor Record action plan Evidence e.g.,
and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
17. Maintains good customer relations in
accordance with office procedures.

18. Offers promotions/Incentives to loyal

customers in accordance with office
procedures.

19. Maintains customer record in

accordance with office procedures

20. Ensures profitability of enterprise

though appropriate internal controls.

21. Carries out business priorities and

strategies according to office
procedures.

16
 22. Incorporates technology in small scale
business growth in accordance with
technological trends.

Note:
To be declared competent, the mentee must get:
1. 11 of the 22 (50%) items of evaluation correct and
2. Items 1, 2, 9, 10, 12, 13, 15, 16, 17, 20 and 21 correct

17
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

7.

8.

APPENDIX 2

18
 MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

19
 Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

5. DEMONSTRATE EMPLOYABILITY SKILLS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.

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 KNOWLEDGE Selfassessment Mentor
The mentee demonstrates knowledge review
of:

1. Work values and Ethics

2. Company policies, procedures and
standards

3. Occupational Health and safety

procedures

4. Fundamental rights at work

5. Personal hygiene practices
6. Workplace communication
7. Decision making

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
8. Resources and allocating resources

21
 9. Workplace problems and how to deal
with them

10. Gender mainstreaming

11. HIV and AIDS
12. Professional growth and development
13. Technology in the workplace
SKILLS
The mentee:
14. Formulates personal vision, mission
and goals based on potential and in
relation to organization objectives
15. Manages emotions as per workplace
requirements
16. Evaluates and monitors individual
performance according to the agreed
targets

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.

22
 17. Demonstrates accountability and
responsibility for own actions
18. Develops and maintains self-esteem
and a positive self-image
19. Observes time management,
attendance and punctuality as per the
organization policy.

20. Manages critics as per personal

objectives
21. Shares information as per
communication structure

22. Organizes work activity with other

involved personnel as per the SOPs

23. Managed stress in accordance with

workplace procedures

24. Sets work priorities in accordance to

workplace procedures

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and

23
 date) processes etc.
25. Observes abstinence from drug and
substance abuse as per workplace
policy.

26. Demonstrates safety consciousness in

the workplace based on organization
safety policy.

27. Deals with emerging issues in

accordance with organization policy.

28. Identifies and assesses personal

training needs in line with the
requirements of the job.

29. Demonstrates application of learning

in both technical and non-technical
aspects based on requirements of the
job

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
24
 30. Invests time and effort in learning
new skills-based on job requirements
and in different context

31. Observes policies, guidelines and

code of conduct as per the workplace
requirements
32. Demonstrates commitment to
jurisdictional laws as per the
workplace requirements

Note:
To be declared competent, the mentee must get:
1. 16 of the 32 (50%) items of evaluation correct and
2. Items1 , 2, 3, 5, 14, 15, 17, 18, 19, 21, 22, 24, 25, 27, 30, and 31 correct APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

25
 3.

4.

5.

6.

7.

8.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

26
 ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

27
 6. DEMONSTRATE ENVIRONMENTAL LITERACY

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Storage methods of environmentally
hazardous materials

2. Disposal methods of hazardous wastes

3. Occupational Standards of Health &
Safety
4. Types of pollution
5. Environmental pollution control
measures

6. Different types wastes

7. Waste management

28
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
8. Methods of minimizing wastage
SKILLS
The mentee:
9. Follows strictly storage methods for
environmentally hazardous materials
according to environmental regulations
and OSHS.

10. Follows disposal methods of hazardous

wastes always according to
environmental regulations and OSHS.

11. Uses Personal Protective Equipment

according to Occupational Standards of
Health & Safety.

29
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
12. Compiles environmental pollution
control measures following standard
protocols.

13. Observes procedures for solid waste

management according to
Environmental Management and
Coordination Act 1999
14. Complies with methods for minimizing
noise pollution following
environmental regulations

15. Complies with methods for minimizing

wastage

16. Employs waste management procedures

following principles of 3Rs (Reduce,
Reuse, Recycle)
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
30
 skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
17. Practices methods for economizing or
reducing resource consumption

18. Collects and provides information on

resource efficiency systems and
procedures to the work group where
appropriate

19. Measures and records current resource

usage by members of the work group

Note:
To be declared competent, the mentee must get:
1. 8 of the 19 (50%) items of evaluation correct and
2. Items 3, 5, 7, 9, 11, 13, 16, 18 and 19 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

31
S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

7.

8.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

32
 NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

33
 Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

7. DEMONSTRATE OCUPATIONAL SAFETY AND HEALTH PRACTICES

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.

34
S/N. Items for evaluation (knowledge, skills Not Selfassessmen Mentor Record action plan Evidence e.g.,
and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. General OSH Principles and legislations
2. Principles of good housekeeping (5S)
3. Company/workplace policies/
guidelines
4. Standards and safety requirements of
work process and procedures

5. Standard workplace emergency plan

and procedures

6. Safety and health requirements of tasks

7. Workplace guidelines on providing
feedback on OSH and security

35
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
8. Hazard control procedures
9. OSH trainings relevant to work
10. SKILLS
The mentee:
11. Follows arrangement of work area and
items in accordance with company
housekeeping procedures

12. Follows work standards and procedures

13. Applies prevention and control
measures, including use of safety
gears/Personal Protective Equipment

14. Identifies hazards in the workplace

and/or its indicators of its presence

36
S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (written and/oral),
current (NI) Need to (as agreed with observation
area of Or met improve mentor) checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
15. Studies and applies standards and
procedures for incidents and
emergencies as needed

16. Participates in orientations on

Occupational Safety & Health
requirements/regulations of tasks.

17. Provides feedback on health, safety, and

security concerns to appropriate
personnel as required in a sufficiently
detailed manner

18. Practices workplace procedures for

reporting hazards, incidents, injuries
and sickness.

S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (written and/oral),
(NI) Need to
37
 current Or met improve (as agreed with observation
area of (date) (NI) Or met mentor) checklist, products,
practice (initials & photos and videos of
date) products and
processes etc.
19. Identifies and proposes needed
OSHrelated trainings to appropriate
personnel.

Note:
To be declared competent, the mentee must get:
1. 9 of the 19 (50%) items of evaluation correct and
2. Items 1, 2, 5, 10, 11, 12, 14, 15 and 17 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

38
5.

6.

7.

8.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

39
 SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

40
 8. PREPARE STOCKS AND SOUPS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.

S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Types of stocks and soups
2. Garnishes
3. Herbs and spices
4. Thickening agents
5. Processed foods
6. Cooking methods

41
7. Condiments
8. Food allergens

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
9. Food safety, hygiene and HACCP
principles
10. Quality control
11. Waste management
12. Purchase specification
13. Proper storage
SKILLS
The mentee:

14. Identifies, selects, assembles

equipment and tools for stocks as per
the recipe
15. Idenifies, selects and assembles
ingredients for stocks as per the recipes

42
16. Checks for Freshness and quality as per
the SOPs
17. Observes Hygienic standards and
procedures while cleaning
18. Prepares Ingredients for stocks as per
the recipe specifications

S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (written and/oral),
current (NI) Need to (as agreed with observation
area of Or met improve mentor) checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
19. Boils, fries, sautés and simmers stock in
a stock pot as per the recipe and SOPs
20. Strains and uses stocks as per the recipe
specifications and SOPs
21. Stores stock at the right temperature
22. Identifies, selects, assembles equipment
and tools for soups as per the recipe
23. Idenifies, selects and assembles
ingredients for soups as per the recipes
24. Checks for Freshness and quality as per
the SOPs
25. Observes Hygienic standards and
procedures while cleaning

43
26. Prepares Ingredients for soups as per the
recipe specifications
27. Cooks soups e.g. boils and simmers as
per the recipe and SOPs
28. Garnishes, presents and dispenses soup
as per recipe and style of service
29. Stores soups at the right temperature
S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (written and/oral),
current (NI) Need to (as agreed with observation
area of Or met improve mentor) checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
30. Prepares appropriate soup
accompaniments as per the type of soup
and SOPs
ATTITUDES (WORKER
BEHAVIOURS)
The mentee:
31. Time conscious
32. Team player
33. Hard working
34. Creative and innovative

44
 35. Organized
36. Attentive to details
Note: To be declared competent, the mentee must get:
1. 18 of the 36 (50%) items of evaluation correct and
2. Items 1, 6, 10, 12,13,14,15, 16, 17, 18, 19, 21, 23, 26, 27and 28 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

7.

45
8.

APPENDIX 2
MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ……………………………………….…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ……………………………………….…………….…………….…………….

NAME OF MENTOR …………………………………………………………….…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

46
 Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

9. PREPARE EGGS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (written and/oral),
current (NI) Need to (as agreed with observation
area of Or met improve mentor) checklist, products,
practice (date) (NI) Or met photos and videos of

47
 (initials & products and
date) processes etc.
KNOWLEDGE Selfassessment Mentor
The mentee demonstrates knowledge of: review

1. Nutritional value of eggs

2. Types of eggs
3. Garnishes
4. Food allergens
5. Cooking methods
6. Waste management
7. Food safety and hygiene e.g. cross
contamination control
8. Proper storage
9. Tools and equipment

S/N. Items for evaluation (knowledge, skills Not Selfassessmen Mentor Record action plan Evidence e.g.,
and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (written and/oral),
current (NI) Need to (as agreed with observation
area of Or met improve mentor) checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.

48
10. HACCP principles - Hazard Analysis of
Critical Control Points, SOPs - Standard
Operating Procedures and OHS-
Occupational Health and Safety
11. Seasonings (Herbs, spices, sugar and salt)
SKILLS
The mentee:
12. Identifies, selects and assembles the tools
and equipment for preparing various types
of eggs
13. Tests Freshness of eggs as per SOPs
14. Observes hygienic standards and
procedures as per HACCP principles when
preparing eggs and egg dishes.
15. Selects types of eggs as per the recipe
16. Identifies and selects the ingredients for
preparing various types of eggs
17. Cuts vegetables creatively as per the recipe
S/N. Items for evaluation (knowledge, skills Not Selfassessmen Mentor Record action plan Evidence e.g.,
and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (written and/oral),
current (NI) Need to (as agreed with observation
area of Or met improve mentor) checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.

49
 18. Prepares various types of eggs as per recipe
19. Cooks e.g. fries, boils and poaches various
types of eggs as per the recipe
20. Garnishes the eggs creatively
21. Serves the eggs as per order
22. Performs post production tasks e.g.
Cleaning
ATTITUDE (WORKER
BEHAVIOURS)
The mentee is:
23. Time conscious
24. A team player
25. Communicates well
26. Observes safety at the place of work
27. Organized
28. Respectful
Note:
To be declared competent, the mentee must get:
1. 14 of the 28 (50%) items of evaluation correct and
2. Items 2, 5, 12, 13, 14, 15, 16, 17, 18, 19, 20 and 21 correct.

50
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

APPENDIX 2

51
 MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ……………………………………….…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ……………………………………….…………….…………….…………….

NAME OF MENTOR …………………………………………………………….…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

52
 Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks column which
areas the mentee need to improve on)

10. PREPARE FOOD ACCOMPANIMENTS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
53
1. Mis en scene mis en place and post
production tasks e.g. cleaning, clearing,
airing room, arranging equipment and
tools

2. Nutritional value of various food items

3. Menu knowledge
4. Cooking methods
5. Food hygiene and safety
6. HACCP principles - Hazard Analysis of
Critical Control Points

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
7. Condiments
8. Garnishes
9. Waste management
10. Food storage

54
11. Food Allergens
12. Purchase specification
13. Emerging food trends
SKILLS
The mentee:
14. Opens and aerates Kitchen as per SOPs.

15. Turns on lights and checks stoves for

defects
16. Performs Cleaning and sanitizing

17. Checks Temperatures of the cold

rooms/fridges
18. Adheres to Organization standards and
FIFO procedures

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
19. Checks Stock levels of perishables and dry
ingredients
20. Requisitions Additional ingredients

21. Interprets the menu of the day

55
22. Interprets Recipes according to
organizations SOP’s
23. Identifies, selects and assembles tools and
equipment.

24. Identifies, selects and collects Ingredients

as per the recipes

25. Weighs and/ or measures Ingredients as

per recipe specifications

26. Combines texture, colour and taste

when preparing food accompaniments.

27. Uses various cooking methods e.g.

boils, grills, poaches, roasts, fries,
braises,

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
bakes in preparing food
accompaniments.

56
28. Portions food and maintains ratios as
per the recipe

29. Presents food at recommended

temperature

30. Performs Post production tasks e.g.

cleaning
ATTITUDES (WORKER
BEHAVIOURS)
The mentee is:
31. Time conscious
32. A team player
33. Organized
34. Hard working
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
35. Creative and innovative
36. Attentive to details

57
Note:
To be declared competent, the mentee must get:
1. 18 of the 36 (50%) items of evaluation correct and

2. Items 3, 4, 5, 9, 16, 17, 20, 21, 22, 23, 24, 25, 27 and 29 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

7.

8.

58
APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

59
 Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

11. PREPARE CUTS OF MEATS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
60
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Types of meats
2. Types of cuts for different meats
3. Food safety and hygiene e.g. cross
contamination control
4. Quality control
5. Cooking methods
6. Commodities
7. Food storage
8. Purchase specification
9. Food Allergens
10. Emerging food tends

61
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
SKILLS
The mentee:
11. Sanitises the working area and surfaces
12. Checks the quality of the meats by
using quality standards ie. colour,
smell, texture and freshness
13. Identifies, selects and assembles tools
and equipment for preparing cuts of
meats
14. Uses of colour coded chopping boards,
proper storage and sanitisation of
preparation surfaces to prevent cross
contamination
15. Identifies, selects and assembles
ingredients for preparing cuts of meats
16. Tenderizes the cuts of meat as per the
recipe
17. Marinates the cuts of meats before
cooking as per the recipe and SOPs

62
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
18. Cuts meats e.g. debones, trims, minces,
portions as per the recipe specification
and SOPs
19. Stores the meat cuts at the
recommended temperature
20. Performs post production tasks e.g.
cleaning
ATTITUDES (WORKER
BEHAVIOURS)
The mentee is:
21. Time conscious
22. A team player
23. Organised
24. Hard working
25. Attentive to details
26. Creative and innovate

63
 27. Respectful
Note: To be declared competent, the mentee must get:
1. 14 of the 27 (50%) items of evaluation correct and
2. Items 1, 2, 4, 11, 12, 13, 14, 15, 16, 17, 18 and 19 correct.

64
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

APPENDIX 2

65
 MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

66
Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

67
 12. COOK RED, WHITE MEAT AND OFFALS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Types of meats
2. Types of cuts for different meats
3. Food safety and hygiene e.g. cross
contamination control
4. HACCP principles - Hazard Analysis of
Critical Control Points
5. Quality and portion control
6. Cooking methods
7. Thickening agents
8. Types of sauces
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
9. Food Allergens
10. Commodities
11. Purchase specification
12. Food storage
13. Emerging food tends
SKILLS
The mentee:
14. Sanitises the working area and surfaces

15. Checks the quality of the meats and

offals by using quality standards ie.
colour, smell, texture and freshness

16. Identifies, selects and assembles tools

and equipment for cooking meats and
offals

69
17. Uses colour coded chopping boards,
proper storage and sanitisation of

S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
preparation surfaces to prevent cross
contamination
18. Tenderizes the meat as required before
cooking as per the recipe and SOPs
19. Marinates the meats before cooking as
per the recipe and SOPs
20. Cooks the meats and offals using
various methods e.g. boils, fries, grills,
stews, steams, roasts, poaches, smokes,
braises as per the recipe and SOPs
21. Seasons the meat and offals as per the
recipe.
22. Garnishes the meat dishes and presents
as per the recipe and SOPs
23. Portions meats and offals as per the
recipe specifications and SOPs

70
 24. Performs post production tasks e.g.
cleaning
ATTITUDES (WORKER
BEHAVIOURS)
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
The mentee is:
25. Time conscious
26. Responsible
27. A team player
28. Organised
29. Hard working
30. Attentive to details
31. Creative and innovative
32. Respectful
Note:
To be declared competent, the mentee must get:
1. 16 of the 32 (50%) items of evaluation correct and
2. Items 1, 2, 6, 14, 15, 16, 17, 18, 19, 20 and 22 correct.

71
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

APPENDIX 2

72
 MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

73
Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

74
 13. PREPARE SALADS AND SALADS DRESSING

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Types of salads and salad dressings
2. Nutritional value of salads and salad
dressings
3. HACCP principles - Hazard Analysis of
Critical Control Points
4. Food safety and hygiene e.g. cross
contamination control
5. Quality and portion control
6. Preparation and cooking methods
7. Purchase specification
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
8. Food allergens
9. Proper storage
10. Commodities
11. Emerging food trends
SKILLS
The mentee:
12. Sanitises the working area and surfaces
13. Identifies, selects and assembles tools
and equipment for preparing salads and
salad dressings as per the recipe

14. Identifies, selects and assembles

ingredients for salads and salad
dressings as per the recipe

76
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
15. Checks the quality of the ingedients by
using quality standards ie. colour,
smell, texture and freshness

16. Uses colour coded chopping boards,

proper storage and sanitisation of
preparation surfaces to prevent cross
contamination

17. Prepares salads and salad dressings

using various methods as per the
recipes and SOPs

18. Dresses the salads as per the recipe and

SOPs
19. Seasons the salads and salad dressings
as per the recipe and SOPs

77
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
20. Garnishes the salads and salad dressings
and presents as per the SOPs

21. Portions salads as per the recipe

specifications and SOPs

22. Performs post production tasks e.g.

cleaning
ATTITUDES (WORKER
BEHAVIOURS)
The mentee is:
23. Time conscious
24. Responsible
25. A team player
26. Organised
27. Hard working
28. Attentive to details

78
 S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
29. Creative and innovative
30. Respectful

Note:
To be declared competent, the mentee must get:
1. 15 of the 30 (50%) items of evaluation correct and

2. Items 1, 5, 6, 12, 13, 14, 15, 16, 17, 18 and 20 correct.

APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

79
 3.

4.

5.

6.

7.

8.

9.

10.

11.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

80
 DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

81
 14. PREPARE YEAST PRODUCTS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge t review
of:
1. Types of yeast products
2. Nutritional value of yeast products
3. Purchase specification
4. Preparation and cooking methods
5. Condiments
6. Hazard Analysis of Critical Control
Points (HACCP) principle
S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
7. Food safety and hygiene
8. Food Allergens
9. Portion control
10. Quality control
11. Proper storage
12. Emerging food trends
SKILLS
The mentee:
13. Sanitises the working area and surfaces
14. Identifies, selects and assembles tools
and equipment for preparing yeast
products as per the recipe

15. Identifies, selects, and assembles

ingredients for preparing yeast products
as per the recipe

83
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
16. Weighs and/ or measures ingredients
according to the recipe.
17. Checks the quality of the ingedients by
using quality standards ie. colour,
smell, texture and freshness

18. Observes hygiene and procedures as per

HACCP
19. Prepares yeast products as per the
recipe and SOPs
20. Handles the dough as per the recipe
21. Prooves the dough for making yeast
products as per the recipe
22. Preheats the ovens/ fryer to the
required temperatures as per the recipe

23. Cooks yeast products e.g. bakes, fries

as per the recipe and SOPs

84
S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
24. Cools yeast products as per the recipe
and SOPs

25. Decorates and presents yeast products

creatively

26. Stores / serves the yeast products as per

the recipe and SOPs

27. Performs post production tasks e.g.

cleaning
ATTITUDES (WORKER
BEHAVIOURS)
The mentee is:
28. Time conscious
29. Responsible
30. A team player
31. Attentive to details

85
 S/N. Items for evaluation (knowledge, Not Selfassessmen Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
32. Creative and innovative
33. Hard working
34. Organized

Note:
To be declared competent, the mentee must get:
1. 17 of the 34 (50%) items of evaluation correct and

2. Items 1, 4, 8, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 and 25 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

86
 2.

3.

4.

5.

6.

7.

8.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

87
 DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

88
 15. PREPARE CAKES

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, skills Not Selfassessmen Mentor Record action plan Evidence e.g.,
and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge of: t review

1. Types of cakes

2. Nutritional value of cakes

3. Preparation and cooking methods
4. Portion control

89
5. Hazard Analysis of Critical Control
Points (HACCP) princples
6. Food safety and hygiene
7. Condiments
8. Quality control

S/N. Items for evaluation (knowledge, Not Selfassessment Mentor Record action plan Evidence e.g.,
skills and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
9. Food allergens
10. Purchase specification
11. Proper storage
12. Emerging food trends
SKILLS
The mentee:
13. Sanitises the working area and surfaces

90
14. Identifies, selects and assembles tools
and equipment for preparing cakes as
per the recipe

15. Identifies selects, and assembles

ingredients for preparing cakes as per
the recipe

16. Weighs and/ or measures ingredients

according to recipe.

S/N. Items for evaluation (knowledge, skills Not Selfassessmen Mentor Record action plan Evidence e.g.,
and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
17. Checks the quality of the ingedients by
using quality standards ie. colour, smell,
texture and freshness

18. Observes hygiene and procedures as per

HACCP
19. Prepares cakes e.g. rubbing in,
whisking, melting, creaming as per the
recipe and SOPs

91
20. Preheats the ovens to the required
temperatures as per the recipe

21. Bakes cakes as per the recipe and SOPs

22. Cools cakes as per the recipe and SOPs
23. Decorates and presents cakes creatively
24. Stores / serves the cakes as per the
recipe and SOPs

25. Performs post production tasks e.g.

cleaning
S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
ATTITUDES (WORKER
BEHAVIOURS)
The mentee is:
25. Time conscious
27. Responsible
26. A team player

92
 29. Attentive to details
30. Creative and innovative
31. Hard working
32. Organized

Note:
To be declared competent, the mentee must get:
3. 16 of the 32 (50%) items of evaluation correct and

4. Items 1, 3, 4, 9, 13, 14, 15, 16, 17, 18, 20, 21 and 22 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

93
 6.

7.

8.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

94
Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

95
 16. PREPARE DESSERTS

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, skills and Not Selfassessmen Mentor Record action Evidence e.g.,
attitudes) applicable t record: review plan for any marked scripts
(NA) To Need to record: assessed as needs (written and/oral),
current improve Need to to improve (as observation
area of (NI) improve agreed with checklist,
practice Or met (NI) mentor) products, photos
(date) Or met and videos of
(initials products and
& date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge of: t review

1. Types of desserts and sweet sauces

2. Condiments
3. Preparation and cooking methods
4. Hazard Analysis of Critical Control Points (HACCP)
principles

5. Food safety and hygiene

6 Food allergens

96
S/N. Items for evaluation (knowledge, skills and Not Selfassessmen Mentor Record action Evidence e.g.,
attitudes) applicable t record: review plan for any marked scripts
(NA) To Need to record: assessed as needs (written and/oral),
current improve Need to to improve (as observation
area of (NI) improve agreed with checklist,
practice Or met (NI) mentor) products, photos
(date) Or met and videos of
(initials products and
& date) processes etc.
7. Purchase specification
8. Portion and quality control
9. Waste management
10. Proper storage
11. Emerging food trends
SKILLS
The mentee:
12. Sanitises the working area and surfaces
13. Identifies, selects and assembles tools and
equipment for preparing desserts and sweet sauces as
per the recipe
14. Identifies, selects, and assembles ingredients for
preparing desserts and sweet sauces as per the recipe

15. Weighs and/ or measures ingredients according to

recipe.

97
S/N. Items for evaluation (knowledge, skills and Not Selfassessmen Mentor Record action Evidence e.g.,
attitudes) applicable t record: review plan for any marked scripts
(NA) To Need to record: assessed as needs (written and/oral),
current improve Need to to improve (as observation
area of (NI) improve agreed with checklist,
practice Or met (NI) mentor) products, photos
(date) Or met and videos of
(initials products and
& date) processes etc.
16. Checks the quality of the ingedients by using quality
standards ie. colour, smell, texture and freshness

17. Observes hygiene and procedures as per HACCP

18. Prepares desserts and sweet sauces as per the recipe
and SOPs
19. Decorates and presents desserts and sweet sauces
creatively
20. Stores / serves the desserts and sweet sauces at the
recommeded temperature

21. Performs post production tasks e.g. cleaning

ATTITUDES (WORKER BEHAVIOURS)
The mentee is:
22. Time conscious
23. A team player
24. Attentive to details

98
 25. Creative and innovate
S/N. Items for evaluation (knowledge, skills and Not Selfassessmen Mentor Record action Evidence e.g.,
attitudes) applicable t record: review plan for any marked scripts
(NA) To Need to record: assessed as needs (written and/oral),
current improve Need to to improve (as observation
area of (NI) improve agreed with checklist,
practice Or met (NI) mentor) products, photos
(date) Or met and videos of
(initials products and
& date) processes etc.
26. Hard working
27. Organized

Note:
To be declared competent, the mentee must get:
1. 13 of the 27 (50%) items of evaluation correct and
2. Items 1, 3, 12, 13, 14, 15, 16, 17, 18, 19 and 20 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

99
 1.

2.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

100
 NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

101
 Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

17. PREPARE SANDWICHES

Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.

102
S/N Items for evaluation (knowledge, skills and Not Selfassessmen Mentor Record action Evidence e.g.,
. attitudes) applicable t record: Need review plan for any marked scripts
(NA) To to improve record: assessed as needs (written and/oral),
current (NI) Need to to improve (as observation
area of Or met improve agreed with checklist,
practice (date) (NI) mentor) products, photos
Or met and videos of
(initials products and
& date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge of: t review

1. Types of sandwiches
2. Nutritional value in sandwiches
3. Portion and quality control
4. Condiments
5. Preparation and cooking methods
6. Food safety and hygiene
7. Hazard Analysis of Critical Control Points
(HACCP) principles
8. Food Allergens
9. Proper storage

103
S/N Items for evaluation (knowledge, skills and Not Selfassessmen Mentor Record action Evidence e.g.,
. attitudes) applicable t record: Need review plan for any marked scripts
(NA) To to improve record: assessed as needs (written and/oral),
current (NI) Need to to improve (as observation
area of Or met improve agreed with checklist,
practice (date) (NI) mentor) products, photos
Or met and videos of
(initials products and
& date) processes etc.
10. Waste management
11. Emerging food trends
SKILLS
The mentee:
12. Sanitises the working area and surfaces
13. Identifies, selects and assembles tools and
equipment for preparing sandwiches as per the
recipe
14. Identifies selects, and assembles ingredients for
preparing sandwiches as per the recipe

15. Weighs and/ or measures ingredients according to

recipe.
16. Checks the quality of the ingedients by using
quality standards ie. colour, smell, texture and
freshness
17. Observes hygiene and procedures as per HACCP

104
S/N Items for evaluation (knowledge, skills and Not Selfassessment Mentor Record action Evidence e.g.,
. attitudes) applicable record: Need review plan for any marked scripts
(NA) To to improve record: assessed as needs (written and/oral),
current (NI) Need to to improve (as observation
area of Or met improve agreed with checklist,
practice (date) (NI) mentor) products, photos
Or met and videos of
(initials products and
& date) processes etc.
18. Prepares sandwiches e.g. toasts as per the recipe
and SOPs
19. Idenitifies accopmaniments for sandwiches as per
the recipe
20. Decorates and presents sandwiches creatively
21. Stores / serves the sandwiches at thre
recommended temperature

22. Performs post production tasks e.g. cleaning

ATTITUDES (WORKER BEHAVIOURS)
The mentee is:
23. Time conscious
24. A team player
25. Attentive to details
26. Creative and innovate
27. Hard working
S/N Items for evaluation (knowledge, skills and Not Selfassessment Mentor Record action Evidence e.g.,

105
 . attitudes) applicable record: Need review plan for any marked scripts
(NA) To to improve record: assessed as needs (written and/oral),
current (NI) Need to to improve (as observation
area of Or met improve agreed with checklist,
practice (date) (NI) mentor) products, photos
Or met and videos of
(initials products and
& date) processes etc.
28. Organized

Note:
To be declared competent, the mentee must get:
1. 14 of the 28 (50%) items of evaluation correct and
2. Items 1, 7, 8, 9, 10, 12, 13, 14, 16, 18, 19, 20 and 21 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

106
 3

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

107
 DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

108
 18. PREPARE BEVERAGE
Mentor and mentee: Please fill information for each of the three sections in the respective columns. Initials should be used as given in the
header below.
S/N. Items for evaluation (knowledge, skills Not Selfassessmen Mentor Record action plan Evidence e.g.,
and attitudes) applicable t record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
KNOWLEDGE Selfassessmen Mentor
The mentee demonstrates knowledge of: t review

1. Types of beverages
2. Nutritional value for beverages
3. Condiments

109
 4. Hazard Analysis of Critical Control
Points (HACCP) principles
5. Food safety and hygiene
6. Preparation and cooking methods
7. Food allergens
8. Portion and Quality control
9. Proper storage

S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
10. Waste management
11. Emerging food trends
SKILLS
The mentee:
12. Sanitises the working area and surfaces

110
13. Identifies, selects and assembles tools
and equipment for preparing beverage
as per the recipe

14. Identifies selects, and assembles

ingredients for preparing beverage as
per the recipe

15. Weighs and/ or measures ingredients

according to recipe.
16. Checks the quality of the ingedients by
using quality standards ie. colour, smell,
texture and freshness

S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
17. Observes hygiene and procedures as per
HACCP
18. Prepares beverage e.g. blends, juices
mixes, shakes, stirs as per the recipe and
SOPs

111
19. Cooks beverage e.g. brews, infuses as
per the recipe and SOPs
20. Maintains the quality, taste, aroma,
colour strength, temperature and
appearance for each drink

21. Presents beverage creatively

22. Performs post production tasks e,g,
cleaning

ATTITUDES (WORKER
BEHAVIOURS)
The mentee is:
23. Time conscious
S/N. Items for evaluation (knowledge, skills Not Selfassessment Mentor Record action plan Evidence e.g.,
and attitudes) applicable record: Need review for any assessed as marked scripts
(NA) To to improve record: needs to improve (as (written and/oral),
current (NI) Need to agreed with mentor) observation
area of Or met improve checklist, products,
practice (date) (NI) Or met photos and videos of
(initials & products and
date) processes etc.
24. Responsible
25. A team player
26. Attentive to details
27. Creative and innovate

112
 28. Hard working
29. Organized

Note:
To be declared competent, the mentee must get:
5. 15 of the 29 (50%) items of evaluation correct and

6. Items 1, 6, 13, 14, 15, 16, 17, 18, 19, 20 and 21 correct.
APPENDIX 1

SUMMARY OF TOTAL PERIOD OF MENTORING

S/N Section/ Department Period (Weeks/days)

1.

2.

3.

4.

5.

6.

113
 7.

8.

APPENDIX 2

MENTOR SUMMARY REPORT

NAME OF TRAINEE: …………………………………………………………….…………….…………….…………….

REGISTRATION CODE OF TRAINEE: ………………………………………..…………….…………….…………….

NAME OF TRAINEE’S INSTITUTION: ………………………………………..…………….…………….…………….

NAME OF MENTOR ……………………………………………………………..…………….…………….…………….

DESIGNATION ………………………………………………………………………………….…………….…………….

ORGANIZATION ……………………………………………………………………………….…………….…………….

DATE ……………………………………………………………………………….…………….…………….…………….

SIGNATURE AND STAMP …………………………………………………………………….…………….…………….

114
Evaluation Remarks

Please tick as appropriate

The mentee was found to be:

Competent

Not Yet Competent

(If not yet competent, please specify in the remarks

column which areas the mentee need to improve on)

115