TESDA-OP-CO 01-F14

(Rev.No.00-03/08/17)

LIST OF TOOLS
(As listed in the respective TR)

Program: COMMERCIAL COOKING NC III

Name of TVI/Company: Tenacity Skills Training Institute and Assessment Center Inc.

Name of Specification Quantity Quantity on Difference Inspector’s

Tools Required Site Remarks
(1) (2) (3) (4) (5) (6)
Paring knife 5 pcs.
Bread knife 3 pcs.
Filleting knife 5 pcs.
Carving knife 5 pcs.
Chef’s knife 3 pcs.
6”
Chef’s knife 3 pcs.
8”
Boning knife 5 pcs.
Oysters knife 3 pcs.
Cleaver 3 pcs.
Butcher knife 5 pcs.
Apple corer 1 pc.
Wire whisk - 3 pcs.
small
Wire whisk - 3 pcs.
medium
Wire whisk – 3 pcs.
heavy duty
Can opener 5 pcs.
Kitchen 3 pcs.
scissors
Soup Ladle 3 3 pcs.
oz.
Soup Ladle 6 3 pcs.
oz.
Soup Ladle 8 3 pcs.
oz.
Soup Ladle 3 pcs.
12 oz.
Kitchen spoon 5 pcs.
Kitchen spoon 5 pcs.
slotted
Kitchen fork 3 pcs.
Carving fork 3 pcs.
Pocket/pin 3 pcs.
thermometer
Peelers 5 pcs.
Tenderizer, 5 pcs.
medium
Skimmer, 5 pcs.
fine
Wire 3 pcs.
Skimmer,
small

Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
 Continue in additional sheet
Name of Tools Specificatio Quantity Quantity Difference Inspector’s
(1) n Required on Site Remarks
(3) (4) (5) (6)
(2)
Skimmers spider 5 pcs.
Strainer, small, 3 pcs.
fine
Siever 3 pcs.
Strainer, medium, 2 pcs.
fine
8 inches tong 5 pcs.
12 inches tong 3 pcs.
Turner, 3” x 6” 5 pcs.
Spatula 5 pcs.
Wooden spoon 5 pcs.
Parisienne spoon 5 pcs.
Zester 5 pcs.
Piping bag 5 pcs.
Pastry tubes 5 sets
Strainer Chinois - 3 pcs.
small
Strainer Chinois - 3 pcs.
medium
Funnel - small 3 pcs.
Funnel - medium 2 pcs.
Measuring spoon 5 sets
Measuring cup 5 sets
Measuring urn 5 sets

Miscellaneous
Ice cream scoop 1 pc.
Cheese cloth 10 pcs.
Serving spoon 12 pcs.
Food mill 1 pc.
Weighing scale – 3 pcs.
5 kgs.
Weighing 5 pcs.
scale – 1000
grams

Cooking Utensills
Sauce pan 5 pcs.
w/ handle,
16 cm.
diameter x 8
cm. height
Sauce pan 5 pcs.
w/ handle,
20 cm.
diameter x 8
cm. height
Sauteing pan 5 pcs.
- small
Sauteing pan 3 pcs.
- medium
Sauteing pan 3 pcs.
- large
Sauteing pan 2 pcs.
- heavy duty
Braising pan 4 pcs.
- small
Braising pan 2 pcs.
- medium
Braising pan 2 pcs.
- large
Stock pots - 4 pcs,
small
Stock pots - 2 pcs.
medium
Stock pot - 1 pc.
large
Frying pan - 5 pcs.
small
Frying pan - 2 pcs.
medium
Frying pan - 1 pc.
large
Colander - 1 pc.
small
Colander - 1 pc.
medium
Cutting board 5 pcs.
Fish poacher- 1 pc.
medium
Casserole - 2 pcs.
small
Casserole - 2 pcs.
medium
Wok - small 2 pcs.
Wok - 2 pcs.
medium
Double boiler 1 pc.
- medium
Paellara 4 pcs.
Glass rack 2 pcs.
Soup cup 1 pc.
rack
Plate rack 2 pcs.
Baking tray - 10 pcs.
small
Utility tray - 10 pcs.
stainless
Roasting tray 2 pcs.

Submitted by: Attested by:

TVI/Company Representative TVI/Company Head

Date: Date:
Inspected by:

PO UTPRAS Focal Person Expert

Date: Date:
 LIST OF EQUIPMENT
(As listed in the respective TR)

Program: COMMERCIAL COOKING NC III

Name of TVI/Company: Tenacity Skills Training Institute and Assessment Center Inc.

List of Specification Quantity Quantity Difference Inspectors

Equipment Required on Site (5) Remarks
(1) (2) (3) (4) (6)

Reach-in freezer 1 unit

Reach-in 1 unit
refrigerator
4 burner gas 5 units
range w/ oven
Stock pan burner 1 unit
Deep fat fryer 1 unit
(small/single)
Microwave oven 1 unit
Combination of 1 unit
broiler and
griddle - small
Exhaust hood 5 unit
Dish washing 1 unit
machine
(optional)
Blender machine 1 unit
Pressure cooker 1 unit
Meat slicer - 1 unit
small
Meat grinder 1 unit
Meat chopper 1 unit
machine
(optional)
Salamander, 1 unit
griller

Kitchen Furniture/Accessories
Preparation 5 units
table with sink
(approx. 45”
x 28”)
Bain Marie - 1 unit
table
Working table 1 unit
(fabricated)
Condiment 5 unit
cabinet
Washing sink 1 unit
Soak sink 1 unit
Utility shelving 2 unit
Stainless steel 5 unit
rack (5
shelves)
Steel rack 1 unit
Utility cart 1 unit

Training Equipment
Over head 1 unit
 projector
Flip chart 1 unit
White board 1 unit

Safety Equipment
First Aid Kit 1 set
Fire 1 pc.
Extinguisher

Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

TVI/Company Representative TVI/Company Head

Date: Date:
Inspected by:

PO UTPRAS Focal Person Expert

Date: Date:
 TESDA-OP-CO-01-F15
(Rev.No.00-03/08/17)

LIST OF CONSUMABLES/MATERIALS
(As listed in the respective TR)

List of Specification Quantity Quantity Difference Inspectors

Consumables/ Required on Site (5) Remarks
Materials (2) (3) (4) (6)
(1)

Cleaning Materials
Floor mops 4 pcs.
Mop Squeezer 1 pc.
Broom (tambo) 4 pcs.
Dust pan 2 pcs.
Garbage bin (4 5 pcs.
gals.)
Liquid soap 2 pcs.
dispenser
Paper towel 2 pcs.
dispenser

Training Materials
Marker 25 pcs.
Pencil 25 pcs.
Bond paper 2 rms

Meat
Beef
Pork
Lamb

Poultry
Chicken
Duck
Turkey
Pigeon, etc.

Seafood
Fish
Shellfish
Crustacean

Perishables
Vegetable
Fruits
Dairy products
Processed
foods

Dry Goods (Groceries)

Sauces
Spices
Seasoning
Canned fruits
Canned
vegetables
 Noodles
Pasta
Rice
Flour
Sugar
Beans

Training Materials/Resources
Manuals
Books
Video (CD)
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

TVI/Company Representative TVI/Company Head

Date: Date:
Inspected by:

PO UTPRAS Focal Person Expert

Date: Date: