Chonamae A.

Nebasa BSHM 2-4D

TESDA ONLINE TRANING in Cookery National Career II

For the Cookery course first in Unit 1, it expanded my understanding of the

importance of firstly knowing about the workplace. As a potential kitchen staff member,
it's crucial that I understand the kitchens organizational structure, also known as the
kitchen hierarchy, so that I know who's in charge and who I should report to. It's also
crucial to understand your overall obligations and tasks as a kitchen staff member,
which will differ depending on the branch of the kitchen department you've been
assigned to. These responsibilities must be followed, of course to prosper and service
efficiently in the cooking sector. There were numerous topics discussed in Unit 2, but I
already had a basic understanding of almost everything. Specifically, common kitchen
tools, utensils, and equipment, as well as culinary words and knife techniques are
discussed. Food safety is the lesson I want to emphasize in this unit, and I will
constantly emphasize that food safety must be our first priority when making food items;
not only for our guests but also for ourselves who will consume the food we produce.
Another point was the significance of putting occupational health and safety procedures
into practice in the workplace. Occupational safety and proper health procedures must
be followed to avoid accidents and difficulties at the worksite and during food
preparation. The usage of personal protective equipment (PPE), proper hand washing
techniques, excellent hygiene practices, and kitchen safety precautions were all
emphasized throughout the course. To be honest, I enjoy cooking because I think it's
just fun to prepare, bake, and consume the finished products, and it requires no math.
Math, on the other hand, is commonly employed in the kitchen. As a result, culinary
math necessitates a basic understanding of addition, subtraction, multiplication, and
division. Also, from time to time, employing ratios and percentages are significant in
cooking. I realized that in order to be a successful chef, I needed both passion and a
solid grounding of math and science principles.