COOKERY NC II: CLEAN AND MAINTAIN KITCHEN PREMISES

Clean, sanitize and store equipment

(5 Days)
STUDY GUIDE

Prepared by: CANDY CARYL D. NUEZ

INTRODUCTION

Welcome to Cookery NCII: Clean and sanitize and store equipment. This module is under UC 1.
Clean and maintain kitchen premises. In this module, you will learn relevant information in involve
in cleaning, sanitizing and maintaining kitchens, equipment and utensils for food preparation and
storage in commercial/institutional kitchens.

OBJECTIVES
At the end of this module, you should be able to:
1. To know to clean, sanitize and store equipment.
2. The proper storage of equipment.
3. The importance of storing equipment in its proper storage.

KEY CONCEPTS
1. Types of Equipment
 Kitchen utensils
 Pots, pans, dishes
 Food storage Containers
 Chopping boards
 Garbage bins

2. Types of Surfaces
 Walls
 Floors
 Shelves
 Benches and working surfaces
 Ovens, stoves, cooking equipment and appliances
 Cold storage equipment
 Store rooms and cupboards

3. Cleaning and sanitizing utensils
 Washing;

 Sanitizing
  Drying

LEARNING RESOURCES
1. Competency Based Learning Materials
2. Online Learning Materials uploaded on LMS
3. Actual Workshop

STUDY QUESTIONS
1. What are the procedures of cleaning, sanitizing and storing equipment?
2. What are the different types of cleaning equipments and chemicals?
3. What is the difference between cleaning and sanitizing?
4. What are the advantages and disadvantages of Different Chemical Sanitizers?

ACTIVITIES (Include Online and Offline activities)

A. Online Activities
1. Enrollment to the Online Module for Cookery NC II: Clean, sanitize and store equipment
2. Participate in the Self-Introduction Forum and take the Pretest
3. Read lessons under Types of tools, equipment and surfaces
4. Complete Activity 1
5. Submit Assignment entitled: Types of Equipment
6. Take Quiz 1 –Types of Tools and Equipment and types of Surfaces
7. Read lessons under Cleaning and Sanitizing
8. Watch video 1
9. Take the Quiz 2
10. Read lessons under How to clean and Store Cooking Tools and Equipment
9. Watch video 2
10. Take the Quiz 3
11. Take the module Post Test

B. Offline Activities
1. Orientation to the blended learning program
2. Demonstration and assessment of task/job activities and oral questioning
3. Mentoring and coaching
4. Institutional Assessment (After passing all the modules under UC 1. Clean and maintain kitchen
premises)
STUDY SCHEDULE
Please refer to the schedule for your reference
DATE/PERIOD TOPICS ACTIVITY VENUE AND NO OF
TIME HOUR
S
Face to Face: Lecture Room 2
Orientation  Lecture on 08:00 AM Hours
to the Digital Literacy
October 12, blended  Class Discussion
2020 learning  Lecture on
program Netiquett
e
Online: Computer 2
Recognition  Registration to LMS Laboratory Hours
of Prior  Enrollment to 01:00 PM
Learning Online Module
  Watch Video:
Basic Navigation
of LMS
 Watch “Module
Introduction
Video”
 Participate in
the Discussion
Forum “Getting
to Know You”
 Take Pretest
(Self-
assessment)
Face to Face: Lecture 1.5 Hours
 Feed backing Room
04:00 PM
Online: Home 4
 Read “Lesson 1: Hours
Types of tools,
equipment and
October 13, Types of surfaces
2020 Equipment  Complete “Activity
and surfaces 1: Proper use of
kitchen
Equipment”
 Submit Assignment 1
 Take Quiz 1
 Online: Home Home 6
 Read “Lesson 2 Hours
Cleaning and
Sanitizing”
 Complete
Activity No. 2
Cleaning Name that
October 14, and Meat
2020 Sanitizing” Chemicals
 Watch Video
1 Cleaning
Equipments
 Take quiz 2

Online: Computer 4
October 15,  Read Lesson 3 Laboratory Hours
2020 “How to clean and Store 08:00
Cooking Tools and AM/1st
Equipment” Group
1:00PM/2nd
 Watch video 2
 Take Quiz 3
 Take Module Post
Test

Face to face: Workshop 4

Cleaning Sanitizing Area 08:00 Hours
and storing AM/2nd
equipment Group
October 16, 01:00 PM/
2020 1ST
Cleaning Group
Sanitizing
and
storing
equipment
REFERENCES:
1. Competency Based Learning Materials
2. ASEAN. (2013). Identify and Prepare Various Meats. Melbourne, Australia: William
Angliss Institute of TAFE.
3. Academia.edu