Sector : Tourism

Qualification Title : Cookery NCII

Unit of Competency : Prepare Salads and Dressings

Module Title : Present a Variety of Salads and Dressings

RSP Cooking Academy

Cabanatuan City, Nueva Ecija
TRAINERS
METHODOLOGY 1
TM 1: MAINTAIN TRAINING FACILITIES

PHILIPPINE ACADEMY OF TECHNICAL STUDIES INC.

Pilar Shoping Arcade, Balanga Bataan Philippines
MAINTAIN TRAINING FACILITIES

1. Shop Layout
2. Operational Procedure
3. 5S Article
4. Waste Management Article
5. OHS Article
6. Waste Segregation Form
7. Waste Disposal Form
8. Housekeeping Schedule
9. Equipment Maintenance Schedule
10. Housekeeping Daily/weekly/Monthly checklist
11. Housekeeping Inspection Checklist
12. Maintenance Inspection Checklist
13. Tag out/ Index Form
14. Work Request
15. Breakdown Repair Report Form
16. Letter of Request
17. Equipment Code and Drawings
18. Canvass Form
19. Purchase Request / Purchase Order Form
20. Salvage form
21. Inspection Report
SHOP LAYOUT
OPERATIONAL PROCEDURE

Equipment Type GAS RANGE WITH OVEN

Equipment Code LG-CL-01

Location Practical Work Area

Operation Procedure:

LIGHTING THE PILOT FLAME:

Press and turn the knob counterclockwise to the correct position, then hold
down the knob while pressing the ignition button. Check that the pilot flame is lit
through the viewing hole, then hold down the knob for 15 seconds to allow the
thermocouple to heat.

PREHEATING:
Preheat the oven to the desired temperature before adding food.

COOKING:
Remove the tray from the oven and add it with the food when the oven reaches
the desired temperature. Turn off the oven five minutes before the estimated
cooking time to preserve heat.
CLEANING:
Use a soft cloth and a solution of hot water and bicarbonate to clean the
surfaces.

SAFETY:
Keep the gas range clean, use an exhaust hood that vents outside, and don't use
the self-clean feature. Cook on the back burners to allow gases to pass through
the hood. Avoid touching the glass surface or internal accessories of the oven
until it has cooled. Don't allow children to sit on the open oven door or put heavy
items on it.

SAFETY PRECAUTIONS FOR GAS STOVE AND OVEN

Smelling gas when your stove or oven is switched off often signifies a gas leak.
You should never use your stove or oven if you smell gas because lighting the
igniter could cause any accumulated gas to burst into flames, potentially leading
to a serious injury or house fire. Turn off the gas control valve at the meter to
shut off the supply to your oven or stove, and open the windows to allow fresh
air inside your home. Next, evacuate all people and animals from the building
and call a gas engineer to locate and fix the leak.
5S is a systematic approach to workplace organization and efficiency. It's a methodology that originated in Japan
and is widely used in various industries, including manufacturing, healthcare, and offices. The 5S approach helps
create a productive and safe work environment by eliminating waste, reducing errors, and improving
communication.

The 5S:

1. Sort (Seiri): Separate essential items from non-essential ones. Get rid of unnecessary items, and consider
recycling or donating them.

2. Set in Order (Seiton): Organize essential items in a logical and accessible manner. Assign a home for each
item, and use labeling and signage.

3. Shine (Seiso): Clean and maintain the workspace regularly. Remove dirt, dust, and grime, and inspect
equipment.

4. Standardize (Seiketsu): Establish routines and procedures to maintain the 5S standards. Schedule regular
cleaning and organization tasks.

5. Sustain (Shitsuke): Make 5S a habit by continuously monitoring and improving the workspace. Encourage
employee participation and provide training.

Benefits of 5S:

1. Improved productivity

2. Reduced waste and errors

3. Enhanced safety and quality

4. Better communication and teamwork

5. Increased employee morale and engagement

6. Reduced stress and improved work environment

Implementing 5S:

1. Start small: Begin with a pilot area or project.

2. Involve employees: Encourage participation and ownership.

3. Provide training: Educate employees on 5S principles.

4. Schedule audits: Regularly assess and improve the workspace.

5. Celebrate successes: Recognize and reward 5S achievements.

Tips and Variations:

1. Digital 5S: Apply 5S principles to digital files and systems.

2. Visual Management: Use visual cues, such as color-coding and diagrams.

3. Lean 5S: Combine 5S with Lean principles for process improvement.

4. 5S for Offices: Adapt 5S for administrative areas, focusing on paperwork and digital organization.

Conclusion:

The 5S methodology is a powerful tool for creating a productive, efficient, and safe work environment. By
implementing the 5S principles, organizations can improve quality, reduce waste, and enhance employee
satisfaction. Start your 5S journey today and experience the benefits for yourself!
WASTE SEGRATION PLAN

Proper waste management is crucial for building sustainable and livable cities. It's a complex process that involves the
collection, transport, treatment, and disposal of waste, along with monitoring and regulation ¹. Effective waste
management practices can vary across countries, regions, and sectors, but the ultimate goal is to reduce the adverse
effects of waste on human health, the environment, and aesthetics.

Key Principles of Waste Management

Waste Hierarchy: The waste hierarchy is a fundamental concept in waste management, emphasizing the importance of
reducing, reusing, and recycling waste.

Life-Cycle of a Product: Understanding the life-cycle of a product, from design to disposal, helps identify opportunities for
waste reduction and sustainability.

Resource Efficiency: Global economic growth and development require resource efficiency, reducing environmental impact
from production and consumption.

Polluter-Pays Principle: The polluter-pays principle ensures that waste generators pay for appropriate disposal of
unrecoverable materials.

Effective Waste Management Strategies

 Reduce: Refuse non-essential products and reduce consumption.

 Reuse: Increase the usage of existing products.

 Recycle: Process materials to create new products.

 Recover: Recover energy from waste materials.

 Dispose: Dispose of waste in landfills or through incineration as a last resort.

Benefits of Proper Waste Management

 - Reduces environmental pollution and health risks

 - Conserves natural resources

 - Saves energy and water

 - Supports sustainable development

By adopting proper waste management practices, we can create a cleaner, healthier, and more sustainable environment for
future generations.
Understanding Occupational Health and Safety (OHS) Standards

Occupational Health and Safety (OHS) standards are guidelines that ensure workplaces provide a safe and healthy

environment for employees, contractors, and visitors. These standards aim to minimize risks, prevent injuries

and illnesses, and promote well-being.

Key Components of OHS Standards:

1. Hazard Identification and Risk Assessment

2. Safety Policies and Procedures

3. Training and Awareness

4. Personal Protective Equipment (PPE)

5. Emergency Preparedness and Response

6. Incident Reporting and Investigation

7. Continuous Improvement and Review

Benefits of Implementing OHS Standards:

1. Reduced workplace injuries and illnesses

2. Improved employee morale and productivity

3. Enhanced reputation and compliance

4. Reduced workers' compensation claims

5. Cost savings through prevention

International OHS Standards:

1. OHSAS 18001 (Occupational Health and Safety Assessment Series)

2. ISO 45001 (International Organization for Standardization)

3. ILO-OSH 2001 (International Labour Organization)

Implementing OHS Standards:

1. Conduct regular risk assessments

2. Develop and communicate safety policies

3. Provide training and resources

4. Monitor and review performance

5. Engage employees in OHS efforts

Conclusion:

OHS standards are essential for creating a safe and healthy work environment. By implementing these standards, organizations
can reduce risks, promote well-being, and improve overall performance.
WASTE MANAGEMENT PLAN
Course: COOKERY NCII

Date(s) of Event: OCT.28, 2024

Location(s): RSP COOKING ACADEMY

Event Coordinator: RHOMA S. SAN PEDRO

Contact 0927123456
Information:

OBJECTIVES:

Our goal is to divert Percentage% of our collected residual materials away from
landfill disposal by diverting as much as possible to recycling streams including
composting.
Every effort will be taken to reduce any waste from this course. Example: Give
example
We will aim to communicate the Zero Waste messages to participants and suppliers
through the following methods:

Follow the steps below to create a restaurant waste management plan.

Step 1: Waste Classification

As a restaurant owner, you need to identify and track the various forms of garbage you’ll
need to collect and store.

Step 2: Routine Preventative Measures for Trash Disposal and Removal

Consider the actions you need to take and the frequency with which you’ll perform them per
the restaurant waste disposal plan. Every kind of restaurant waste must have its bin. For
example, you would want a separate bin for restaurant oil disposal.

Furthermore, a thorough assessment of potential risks should be part of your restaurant

waste management plan. Your risk assessment needs to consider the availability of usable
space and storage bins. Maintain consistency between the main space and the waste bin’s
cleaning routine.

Always use a bin made of sturdy and safe material that is easy to transport and has a secure
lid and clear label. Provide your staff with restaurant waste management training, and
establish a regular cleaning timetable and guidelines.

Step 3: Form a Team That Will Handle Restaurant Waste Disposal

You might decide to outsource your waste audit or assign the responsibility to your staff.
The amount of workforce personnel will vary based on the nature and size of your
restaurant. Since the restaurant workers know how much individual ingredients go into
various cuisines, it is ideal if they also participate in meal preparation.

The individuals in charge of clearing tables and washing dishes know what kind of trash
clients leave behind. When choosing workers for this position, looking for people with an
analytical mindset is crucial. These workers will have a more in-depth understanding of your
restaurant’s waste disposal plans.

If you choose to involve more staff in the cleaning task, you’ll have to select a leader who
can ensure everyone is on the same page and always adhering to the plan. But most
importantly, train everyone about proper storage, recycling, and monitoring techniques.

Step 4: Waste Management Documentation

Besides developing a restaurant waste management plan, you should consider inherent
hazards. You may also wish to speak with your customers during the trash audit. In that
case, you will learn what is sufficient and the amount of food you would be wasting.

With a food wastage report, you can keep tabs on your invoices and examine the expenses
contributing to higher waste.

What Types of Waste Are Common in Restaurants

Here are the various types of waste you will find in restaurants.

Food Scraps

The majority of garbage in a typical restaurant is made up of food leftovers. Food scraps
come in various forms, including:

Leftover produce

Uneaten food

Products beyond their expiration date

Implement a food waste journal to reduce food waste in your restaurant.

Containers

Your kitchen staff might use food containers during meal preparation. You may reduce the
quantity of waste you take to the dumpsite by recycling glass, plastic, and cardboard
containers.

Paper Waste

The quantity of paper trash you generate each day depends on the establishment you run.
Some waste products from paper supply materials include tissue paper, tablecloths, and
sachets. To reduce paper waste at your restaurant, start using biodegradable paper napkins.

How to Dispose of These Types of Restaurant Waste

Below are several methods that you can implement to properly manage your restaurant’s
waste disposal.

Recycling and Donating

Common recyclable materials include paper, glass, metal, and plastic. Recycling trash rather
than dumping it is better for the environment.

Alternatively, if you over-prepare and customers don’t end up eating it all, consider giving it to
those in need. Get in touch with a non-governmental organization in your area to see if they
would want to receive surplus food.
Composting

You can either use a composting machine or store the food scraps underground for a
specific period to make compost. You may utilize the resulting composite as fertilizer.
Nevertheless, the process is tedious and demands a considerable amount of space.

Incineration

Incineration is the best choice to eliminate potentially dangerous or poisonous food waste.
The resulting ash is a valuable source of fertilizers for agriculture. The pollution from waste
incinerators varies with the composition of the garbage you’re burning and the technology
you employ to produce the heat necessary. The procedure makes it simple to get rid of
harmful trash.

Sanitary Landfill

It entails depositing the food scraps in a landfill with a protective layer at the bottom of the
container. The barrier stops hazardous materials from seeping into the groundwater.
However, the sanitary landfill technique is not popular since it is the primary contributor to
potentially dangerous greenhouse gasses like methane.

Grease Bin

If you’re dealing with restaurant oil disposal, then you’ll need to make use of a grease bin or
grease dumpster. This is an environmentally friendly way to dispose of leftover grease and
oil from fryers. You can schedule restaurant oil disposal pickups from grease collection
companies. These companies will heat, filter, and purify the grease to turn it into fuel.
WASTE SEGREGATION LIST

Qualification COOKERY NCII

Area/Section PRACTICAL WORK AREA /INSTITUTIONAL ASSESSMENT AREA
In-Charge JOSHUA R. REYES

WASTE SEGREGATION METHOD

GENERAL / ACCUMULATED WASTES

Recycle Compost Dispose

Used bottles X
Damaged Kitchen tools X
Used hand gloves X
Empty can X
Peels of fruits and Vegetable X
WORKSHOP HOUSEKEEPING SCHEDULE
Qualification COOKERY NCII Station/Bldg TOURISM

Area/Section Cookery Workshop Room WORK STATION COOKERY ROOM

In-Charge JOSHUA R. REYES

Schedule for the Training 2024

Responsible Daily Every Weekly Every Monthly Remarks
CLEANNG ACTIVITIES
Person other 15
th

Day Day
1. Clean and check
cooking tools and JOSHUA REYES X
equipment from
dust and oil; dry and SANDRA FAJARDO

properly laid-out/
ROSE CHEN
secured/stable
2. Clean and free
cookery industrial JANNA PABROS X
oven from dust/rust
/gums, used mig LILIA TIBAY

wire stubs and

SABBY BON
metal scraps
3. Clean and arrange
working tables X
Assigned
according to floor
Trainees
plan/lay-out; check
stability
4. Clean and check
floor, walls, X
Assigned
windows, ceilings
Trainees
• graffiti/dust/rust
• cobwebs and
outdated/unneces
sary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs)
spilled liquid
• open cracks
(floor)
5. Clean and check
work shop
Assigned
ventilation and X
Trainees
illumination by
dusting
lamps/bulbs,
replacing non-
functional lamps
and keeping
exhaust clean
6. Clean and check
computer set -
Assigned
monitor, CPU, X
Trainees
keyboards, mouse
– free, unnecessary
markings, dust;
cables and plugs
are in order; well-
arranged; all items
functional
7. Clean, inspect air
conditioning
Assigned
equipment: X
Trainees
• keep screen and
filter free from
dust/rust
• Check selector
knobs if in normal
positions and are
functional
• Check if drainage
is OK
8. Clean, check and
maintain Tool
Assigned
Room X
Trainees
• Free of dust, not
damp
• Tools in
appropriate
positions/location
s
• With visible
labels/signage
• Logbook and
forms are
complete, in order
and updated
• Lights, ventilation
– OK
9. Clean and check
wash area:
Assigned
• Walls/Floors- trainees X
–free from oils,
molds, broken
tiles, gums, stains
or graffiti
• Drainage system
is functional
• Water system
functional; no
dripping faucets
or leaking pipes
• Free from
unnecessary
objects (mops,
rags)
10. Clean and
maintain work shop
Assigned
surroundings by X
Trainees
sweeping/
removing fallen
leaves, branches,
debris and other
refuse, impounded
water, clearing
pathways of
obstructions
11. Disposal of waste
materials
Assigned
(Follow waste Trainees X
segregation
system)
check by: DATE: October
28,2024

RHOMA S. SAN PEDRO

Trainer
HOUSEKEEPING SCHEDULE SUMMARY SHEET

DAILY TASK YES NO

Dispose segregated waste; clean garbage cans /

Sweep floors; if wet, wipe dry /

Wipe and clean whiteboards /

Clean and arrange working tables /

Clean and check tools and equipment /

WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress /

Charts
Clean bulbs/lamps/ceilings/walls /

Clean/Wash of windows/glasses/mirrors /

Clean and check tools, appliances, supplies, materials /

Sanitize garbage receptacles /

Empty water collector; clean body of Water Dispenser /

MONTHLY TASK YES NO

Conduct inventory /

Clean and arrange tool room /

Inspect electrical appliances; oven, mixers, microwave oven /

Clean instructional materials & modules; arrange and put in order /

Inspect and clean air-conditioning equipment filter; clean body /

check by: DATE:

October
28,2024

RHOMA S. SAN PEDRO

Trainer
HOUSEKEEPING INSPECTION CHECKLIST

Qualification COOKERY NCII

Area/Section KITCHEN MOCKROOM

In-Charge JOSHUA R. REYES

YES NO INSPECTION ITEMS

During the inspection, did the trainees…
/ 1.Are the kitchen tools and equipment clean from dust and oil? Dry
and properly stack in the kitchen room?
/ 2.Are the appliances can enable the trainee to cook safely?
3.Are the working tables clean and dry? Arranged according to floor
plan and lay-out?
/
4.Are floor, walls, ceilings, window and doors are clean and neat
without obstructions or unnecessary odor? With exit plans?
/
5.Is the workshop well ventilated and with enough illumination?
/
6.Is the wash area clean, sanitized, free from unnecessary objects
such as mops and rags?
/ 7.Is the workshop surroundings clean?
/
8.All water drainage and electrical systems functional?
/
9.Are there available receptacles for waste?
/
10.Are the waste materials properly segregated and disposed?

REMARKS: EVERYTHING IS IN GOOD ORDER AND EVERYTHING IS IN GOOD CONDITION

Inspected by: RHOMA S. SAN PEDRO Date: October 28,2024

EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE COOKERY (Industrial Oven)
EQUIPMENT CODE Industrial Oven 01-10
LOCATION PRACTICAL WORK AREA

Schedule
MAINTENANCE PERSON IN Daily Every Weekly Every Monthly Remarks
CHARGE Other 15th
ACTIVITIES
Day Day
JOSHUA REYES X Kindly
1.Clean oven X
double
from dust or SANDRA FAJARDO check
any all the
contamination ROSE CHEN area

JANNA PABROS X X X Kindly

2.Check X
double
regulator LILIA TIBAY check
gas tank the
SABBY BON gas
regulat
or tank

3.Turn off the Trainer X

gas tank Trainees
and oven
check by: DATE: October
28,2024

RHOMA S. SAN PEDRO

Trainer
MAINTENANCE INSPECTION CHECKLIST

Equipment Type : GAS RANGE WITH OVEN

Property Code/Number : GAS RANGE WITH OVEN 01-10
Location : PRACTICAL WORK AREA
Person-In-Charge : JOSHUA R. REYES

YES NO INSPECTION ITEMS

 1.Is the Gas range with oven well clean? (Free from dust and
other contamination)
 2.Is the oven thermometer accurate?
 3.Is the regulator well-fitted?
Remarks: ALL UNITS ARE WORKING AND IN GOOD CONDITION EXCEPT– GAS RANGE
REGULATOR LG-009

GAS LEAK

Inspected by: RHOMA S. SAN PEDRO Date: October 28, 2024

TAG-OUT BILL

DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS

LOG DATE TYPE DESCRIPTION DATE
SERIAL ISSUED Danger/Caution (System Components, COMPLETED
Test reference ,etc.
LG-O13 October Danger Gas range regulator with gas October 30, 2024
28,2024 leakage

LG-012 October Warning Gas range hose with gas leakage October 30,2024
28,2024 due to rat bite
EQUIPMENT RECORD W/ CODE AND DRAWING

Location Equipment # Qty. Title Description PO No. Drawing Ref.

No.

001 PRACTICAL LG-013 model

Blender
WORK LG-013 1 10003
Machine Blender 2001
AREA

PRACTICAL
Pressure
002 WORK LG-012 1 LG-012 Black 11101
Cooker
AREA

PRACTICAL
Meat Stainles model
003 WORK LG-011 1 11102
Slicer 2024
AREA

Stainless with
PRACTICAL Dish
side holder
004 WORK LG-010 1 Washing 11103
panel model
AREA Machne
2024

PRACTICAL
WORK
AREA
4 burner
gas LG-09 Model
005 LG-09 1 11104
range 2024
w/ oven
BREAK DOWN / REPAIR REPORT

Property ID Number 005 4 burner gas range with oven

Property Name 4 Burner Gas Range with Oven

Location Practical Work Area

Findings: Recommendation:

Gas range regulator with gas leakage Immediate replacement of gas range regulator and
hose

Inspected by: Reported to:

James Ortiz Alice Soriano

Date: Date:

October 28,2024 October 28,2024

Subsequent Action Taken: Recommendation:

Inspection/Testing of the equipment Immediate replacement of gas range regulator and

hose to make the equipment functional again for
training purposes.

Reported By: Date: Oct. 28,2024 Concurred by: Date: Oct. 28,2024

RHOMA S. SAN PEDRO RODOLFO GUTIEREZ

Trainer Head of Maintenance

WORK REQUEST

Unit Description:

LG-09 4 Burner Gas Range with Oven

Observation/s: Date Reported: Oct. 28. 2024

Gas range regulator gas leakage and the hose with rat Reported by: RHOMA S. SAN PEDRO
bite

Requested Activity to be performed by the Preferred Date of checking:

maintenance department:
Nov, 28, 2024
Checking of the LG-009 4 Burner gas range with oven
located at the Practical work area with equipment
code LG-009

Maintenance Activity: Person Responsible:

James Ortiz
Troubleshooting

Findings: Recommendation:

Immediate replacement of gas range regulator and hose

Gas leakage of the gas range
regulator and hose due to rat bite
SALVAGE REPORT

Property ID
LG-009
Number:

Description
4 Burner Gas Range with Oven
Name:

Serial Number: 11104

Location: PRACTICAL WORK AREA

Inspection
01
Report No.:

Date: October 29,2024

SALVAGE PART

Description Name Parts Number Quantity Remarks/Recomendation

LG Gas range regulator whole 1 Forward to service support area to be utilized as examples material for
training.

LG Gas range hose whole 1 Forward to service supoport area to be utilized as examples material for
training.

Inspected by: James Ortiz Reported to: Alice Soriano

Date: October 29,2024 Date: October 29,2024

INSPECTION REPORT

Property ID Number LG-009

Property Name 4 Burner Gas Range with Oven

Location PRACTICAL WORK AREA

Findings: Recommendation:

The gas range regulator and gas range hose needs to The replace parts can be use for training purposes
be replace immediately

Inspected by: Reported to:

JAMES REPORT RHOMA S. SAN PEDRO

Trainer

Date: Date:

October 29,2024 October 29' 2024

PURCHASE ORDER REQUEST
NAME OF REQUESTOR: RHOMA S. SAN PEDRO DATE OF REQUEST: Oct. 29, 2024

DEPARTMENT: TOURISM DATE NEEDED: November 5, 2024

TO: Alice Soriano

DEPARTMENT: PROCUREMENT SECTION DATE RECEIVED: October 29, 2024

Purpose:

Purchase of Gas range regulator and hose for the 4 Burner Gas Range with Oven in replacement of gas range
regulator and hose gas leakage for training purposes

PRODUCT / ITEM TO BE PURCHASE Unit PRICE

Gas range regulator and hose P899.00

In reference to the price list of DIVI MART Parts & Supplies

TOTAL: P899.00

Prepared by: Approved By: Noted by:

RHOMA S. SAN PEDRO JACOB SORIANO LOLITA VERON

Trainer Manager/Finance School Head

PURCHASE ORDER
TO: RSP COOKING ACADEMY P.O. NUMBER:

Alicia Soriano Cabanatuan City, Nueva Ecija

0 01927 83092 8911

QTY UNIT DESCRIPTION UNIT TOTAL

1 11101 Gas range Regulator 700 700

1 11102 Gas range Hose 199 199

SUBTOTAL Php 899.00

Please send two copies of your invoice.

Enter this order in accordance with the prices, terms, delivery
method, and specifications listed above.
Please notify us immediately if you are unable to ship as
specified.
Send all correspondence to: Alicia Soriano

Authorized by: Rodolfo Gutierez Date: October 30,2024