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    Written Test Maintain Training Facilities

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    Michelle soriano
    The document describes the facilities and maintenance of a Cookery NC II training center. The training center consists of 9 learning areas and miscellaneous facilities like bathrooms and a tool room. Standard cleaning procedures like "Clean as You Go" and 5S are followed to clean equipment, floors, windows, and other areas. Waste is properly segregated into bins for biodegradable, non-biodegradable, recyclable, and residual materials.

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    Written Test Maintain Training Facilities

    Uploaded by

    Michelle soriano
    62 views1 page
    The document describes the facilities and maintenance of a Cookery NC II training center. The training center consists of 9 learning areas and miscellaneous facilities like bathrooms and a tool room. Standard cleaning procedures like "Clean as You Go" and 5S are followed to clean equipment, floors, windows, and other areas. Waste is properly segregated into bins for biodegradable, non-biodegradable, recyclable, and residual materials.

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    Written test Maintain Training Facilities

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    The document describes the facilities and maintenance of a Cookery NC II training center. The training center consists of 9 learning areas and miscellaneous facilities like bathrooms and a tool room. Standard cleaning procedures like "Clean as You Go" and 5S are followed to clean equipment, floors, windows, and other areas. Waste is properly segregated into bins for biodegradable, non-biodegradable, recyclable, and residual materials.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    62 views1 page

    Written Test Maintain Training Facilities

    Uploaded by

    Michelle soriano
    The document describes the facilities and maintenance of a Cookery NC II training center. The training center consists of 9 learning areas and miscellaneous facilities like bathrooms and a tool room. Standard cleaning procedures like "Clean as You Go" and 5S are followed to clean equipment, floors, windows, and other areas. Waste is properly segregated into bins for biodegradable, non-biodegradable, recyclable, and residual materials.

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    Date Developed: December 2017 Document No.

    Issued by: SUNAS


    Date Revised:

    Developed by: Revision # 001


    MICHELLE L. SORIANO

    COOKERY NC II
    Written Report in Maintaining Training Facilities

    Cookery NC II training center is consist of 9 learning areas. These are


    Trainer’s Resource Area, Contextual Learning Area, Computer Laboratory
    Area, Learning Resource Area, Distance Learning Area, Quality Control
    Area, Practical Work Area, Institutional Assessment Area, and Support
    Services Area. Miscellaneous facilities include comfort rooms, trash bins,
    sink, medicine cabinet area, fire extinguisher area, tool room area and
    emergency exit.
    Tool Room area displays cooking tools and equipment’s like large pots,
    baking pans, casserole dish, blender, hand mixer, toaster, measuring
    spoons, liquid measuring cup, freezer, stainless steel mixing bowls, basting
    spoon with hang hook and many more. In Auxiliary room area, we can see a
    set of sofa, 2 refrigerator, water dispenser, computer set and a cabinet full of
    cooking ingredients. In holding area, it is a place for teaching learning
    process where television, tables and chairs for trainer and trainees displayed
    and very approximate to practical work area.
    The principle of Clean as You Go and 5s are being practiced. Major
    maintenance and housekeeping activities that can be performed in the
    training center/laboratory includes cleaning, drying and organization of
    cooking tools and equipment, mopping and sweeping the floor, checking and
    cleaning workshop ventilation, cleaning and dusting windows and cabinets,
    cleaning and checking computer set, cleaning of lavatory, maintaining
    cleanliness of the surroundings and proper waste disposal. Standard
    operating procedure is observed in the purchase of additional
    equipment/materials/tools for the training center. It should be supported by
    work request and inspection should have been conducted. Then, in
    purchase request form it should be in details including the cost of the unit
    that subject for review and approval of immediate supervisor.
    The proper waste segregation in our Cookery training center is
    observed. We have 4 trash bins for biodegradable, non-biodegradable,
    recyclable and residual wastes. Food leftovers and other biodegradable
    materials on the other hand are used for vermicomposting, recyclable
    materials are utilized as planting materials.

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