This document outlines the topics, number of days, percentage, number of items, and item test placement for a pre-test on commercial cooking. It includes 4 lessons: 1) use and maintain kitchen tools and equipment, 2) perform measurement and calculation, 3) interpret kitchen layout, and 4) practice occupational safety and health. Lesson 1 focuses on kitchen tools, equipment, cleaning, and storage over 12 days. Lesson 2 focuses on measurement, calculations, and cost over 9 days. Lesson 3 focuses on kitchen plans and layout over 5 days. Lesson 4 focuses on hazards, risks, and safety procedures over 11 days, for a total of 45 days and 75 multiple choice questions.
This document outlines the topics, number of days, percentage, number of items, and item test placement for a pre-test on commercial cooking. It includes 4 lessons: 1) use and maintain kitchen tools and equipment, 2) perform measurement and calculation, 3) interpret kitchen layout, and 4) practice occupational safety and health. Lesson 1 focuses on kitchen tools, equipment, cleaning, and storage over 12 days. Lesson 2 focuses on measurement, calculations, and cost over 9 days. Lesson 3 focuses on kitchen plans and layout over 5 days. Lesson 4 focuses on hazards, risks, and safety procedures over 11 days, for a total of 45 days and 75 multiple choice questions.
This document outlines the topics, number of days, percentage, number of items, and item test placement for a pre-test on commercial cooking. It includes 4 lessons: 1) use and maintain kitchen tools and equipment, 2) perform measurement and calculation, 3) interpret kitchen layout, and 4) practice occupational safety and health. Lesson 1 focuses on kitchen tools, equipment, cleaning, and storage over 12 days. Lesson 2 focuses on measurement, calculations, and cost over 9 days. Lesson 3 focuses on kitchen plans and layout over 5 days. Lesson 4 focuses on hazards, risks, and safety procedures over 11 days, for a total of 45 days and 75 multiple choice questions.
Days items Item Test Placement Lesson 1 – Use and maintain kitchen tools and equipment LO1. Utilize kitchen tools and equipment Materials of kitchen utensils and equipment 2 4.44 3 Multiple Choice 1-3 commonly found in the kitchen. Cooking Utensils List That Every Kitchen Needs 5 11.11 9 Multiple Choice 4-12 Equipment 2 4.44 3 Multiple Choice 13-15 LO 2. Maintain kitchen tools, equipment and working area Cleaning and Sanitizing Methods 3 6.67 5 Multiple Choice 16-20 Cleaning and Sanitizing Utensils 2 4.44 3 Multiple Choice 21-23 LO 3. Store and stack kitchen tools and equipment How to clean and store cooking tools and 1 2.22 2 Multiple Choice 24-25 equipment 10 steps for organizing kitchen cabinets 1 2.22 2 Multiple Choice 26-27 Proper storage of cleaning equipments 1 2.22 2 Multiple Choice 28-29 Storage of washed utensils 1 2.22 2 Multiple Choice 30-31 Lesson 2 – Perform mensuartion and calculation LO 1. Carry out measurement and calculations in a required tasks Tables of Weights and Measure 3 6.67 5 Multiple Choice 32-36 Measuring ingredients correctly 3 6.67 5 Multiple Choice 37-41 Ingredient equivalent 3 6.67 5 Multiple Choice 42-46 LO 2. Calculate cost of production How to calculate mark up percentage 2 4.44 3 Multiple Choice 47-49 Lesson 3 – Interpret kitchen lay-out LO1. Read and interpret kitchen plans Kitchen Floor Plan and Symbols 2 4.44 3 Multiple Choice 50-52 LO2. Create kitchen lay-out Understanding the basic kitchen layout 3 6.67 5 Multiple Choice 53-57 Lesson 4 – Practice occupational safety and health LO 1.Identify hazards and risks Commonly Encountered Maintenance Problems in 1 2.22 2 Multiple Choice 58-59 Commercial Kitchen Electrical Hazzards 1 2.22 2 Multiple Choice 60-61 Apply health safety and security procedures in the 3 6.67 5 Multiple Choice 62-66 workplace. LO 2 Control hazards and risks Control hazards and risks in the workplace. 2 4.44 3 Multiple Choice 67-69 Example of kitchen hazards 4 8.89 6 Multiple Choice 70-75 TOTAL 45 100 75