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Kitchen Cleaning and Maintenance Training

This session plan focuses on training individuals in the tourism sector, specifically in Asian cuisine, with an emphasis on cleaning and maintaining kitchen premises. It outlines learning outcomes, activities, and assessment methods to ensure participants can effectively clean, sanitize, and store kitchen equipment and premises. The plan includes various teaching methods, resources, and self-reflection for instructors to evaluate the effectiveness of the session.

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orabellepuno17
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13 views4 pages

Kitchen Cleaning and Maintenance Training

This session plan focuses on training individuals in the tourism sector, specifically in Asian cuisine, with an emphasis on cleaning and maintaining kitchen premises. It outlines learning outcomes, activities, and assessment methods to ensure participants can effectively clean, sanitize, and store kitchen equipment and premises. The plan includes various teaching methods, resources, and self-reflection for instructors to evaluate the effectiveness of the session.

Uploaded by

orabellepuno17
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

SESSION PLAN

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)


Qualification Title : Asian Cuisine
Unit of Competency : CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title : CLEANING AND MAINTAINING KITCHEN PREMISES
Learning Outcomes:
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste

A. INTRODUCTION: This module deals with the skills and knowledge on cleaning and maintaining kitchens, food
preparation and storage areas in commercial cookery or catering operations.
B. LEARNING ACTIVITIES
LO1: Clean, sanitize and store equipment
Feedbac
Learning Content Method Presentation Practice Resources Time
k
 Food preparation  Discussion/ Read information Answer Compare  CBLM on 4hrs
and presentation demonstration sheet No. 1.1-6 Self- to Clearing
areas hygienically  Video viewing Clogged fixtures check Answer sanitize
and in No. 1.1- key No. and store
accordance with Clean equipment 1 1.1-1 equipment
food safety and and utensils are  Manuals
occupational stored or stacked  Books
health and safety safely in the  Video (CD)
regulations  Materials
designated place
safety
handbook
Cleaning (given by
equipment and suppliers).
This details
supplies are used
the proper
safely in use and care
accordance with of their
manufacturer’s chemicals
and
instructions
equipment.

Cleaning
equipment are
assembled and
disassembled
safely

Cleaning
equipment are
stored safely in
the designated
position and area

 Cleaned various types of  Discussion/ Read information Answer Compare  CBLM on 2 hrs
surfaces, large and small demonstration sheet No. 1.1-2 Self- to Clearing
equipment/utensils  Video viewing check Answer sanitize
commonly found in a No. 1.1- key No. and store
commercial kitchen 2 1.1-2 equipment
 Manuals
 Books
 Video (CD)
 Materials
safety
handbook
(given by
suppliers).
This details
the proper
use and care
of their
chemicals
and
equipment

 Various types of Read information Answer Compare  CBLM on


chemicals and sheet No. 1.1-3 Self- to Clearing
equipment for cleaning check Answer sanitize
and sanitizing and their No. 1.1- key No. and store
uses 3 1.1-3 equipment
 Manuals
 Books
 Discussion/  Video (CD)
demonstration  Materials
 Video viewing safety 1 hrs
handbook
(given by
suppliers).
This details
the proper
use and care
of their
chemicals
and
equipment

 Environmental-  Discussion/ Read information Answer Compare  CBLM on


friendly products demonstration sheet No. 1.1-4 Self- to Clearing
and practices in  Video viewing check Answer sanitize 1
relation to kitchen No. 1.1- key No. and store hr
cleaning 4 1.1-4 equipment s
 Sanitizing and  Manuals
disinfecting  Books
procedures and  Video (CD)
techniques  Materials
 Using and storing safety
handbook
cleaning
(given by
materials and suppliers).
chemicals This details
the proper
use and care
of their
chemicals
and
equipment

C. ASSESSMENT PLAN
 Direct observation of the candidate while cleaning a kitchen
 Written or oral questions to test knowledge of candidate’s on cleaning materials and equipment and hygiene issues
 Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate

D. TEACHER’S SELF-REFLECTION OF THE SESSION

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