Templates for Inventory of Training Resources

Resources for Skills practice of Competency #1 ______________________________

PRIORITY EQUIPMENT Number of Items
Convection Oven 2
Industrial Heavy Duty Sink 5
Bain Marie – table w/4 compartments 3
Washing sink tables w/3 compartments 3
Teflon Pans Small 5
Teflon Pans Medium 5
Teflon Pans Large 5
Heavy duty Wok Large 5
Heavy duty Wok Medium 5
Heavy duty Pots Medium 5
Heavy duty Pots duty Small 5
Turbo Broiler 2
Double Broiler 2
Pressure Cooker 2
Combination of broiler and griddle - small 2
Salamander broiler, 2
Griller 2
Braising pan – medium 5
Meat slicer – small 1
Meat chopper machine 1
Preparation table with sink & shelves (approx.
45x28’’) 3

Soak sink, 3
Dish washing machine 2
Working s/s table (fabricated) 5
Emergency light 3
Air conditioner 2
Fire extinguisher 3
Exhaust hood 5