Tools, Equipment and Materials (TEM) (PASTRY & BAKERY HYGIENE, SAFETY AND HEALTH ADMINISTRATION) COCU1

ITEMS RATIO (TEM : Trainees)

1. OSHA Act 1:1
2. HACCP Manual 1:1
3. Food Production Personal Protective Equipment (PPE) 1:1
1:1
1:1
1:1

Tools, Equipment and Materials (TEM) (PASTRY & BAKERY PRODUCTION MANAGEMENT) C0CU2
ITEMS RATIO (TEM : Trainees)

1. OSHA Act (related) 1:1

2. HACCP Manual (related) 1:1
3. Sanitary Facilities(dishwashing machine, sanitizer facilities) 1:1
4. Food Handling Manual 1:1
5. Hand washing guidelines 1:1
6. Food Production Personal Protective Equipment (PPE) 1:1

Tools, Equipment and Materials (TEM) (PASTRY & BAKERY QUALITY ASSURANCE MONITORING) COCU3
ITEMS RATIO (TEM : Trainees)

1. Stationary 1:1
2. Kitchen Utensil 1:1
3. Kitchen equipment 1:1
4. Quality Assurance checklist 1:1
5. Quality Assurance procedure 1:1
6. Food Production Personal Protective Equipment (PPE)
Tools, Equipment and Materials (TEM) (PASTRY & BAKERY STAFF DEVELOPMENT) COCU4

ITEMS RATIO (TEM : Trainees)

4. OSHA Act 1:1

5. HACCP Manual 1:1
6. Sanitary Facilities 1:1
7. Food Handling Manual 1:1
8. Hand washing guidelines 1:1
9. Food Production Personal Protective Equipment (PPE) 1:1

Tools, Equipment and Materials (TEM) (PASTRY & BAKERY FOOD COST) COCU 5

ITEMS RATIO (TEM : Trainees)

1. Ingredients list 1:1

2. Calculator 1:1
3. Computer 1:10
4. Food costing Manual 1:1
5. Standard recipe 1:1
6. Food Production list 1:1
Tools, Equipment and Materials (TEM) (PASTRY & BAKERY EQUIPMENT MAINTENANCE MONITORING) COCU6

ITEMS RATIO (TEM : Trainees)

1. Equipment list 1:1

2. Calculator 1:1
3. Computer 1:10
4. Equipment service Manual 1:1
5. Budget 1:1
6. Format 1:1

Tools, Equipment and Materials (TEM) (PASTRY & BAKERY SPECIAL PRODUCT) COCU E01

ITEMS RATIO (TEM : Trainees)

1. OSHA Act 1:1

2. HACCP Manual 1:1
3. Sanitary Facilities 1:1
4. Food Handling Manual 1:1
5. Hand washing guidelines 1:1
6. Food Production Personal Protective Equipment (PPE) 1:1