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Maintain
Training
Facilities

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 1
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

Template #1

OPERATIONAL PROCEDURE

Equipment Type Heavy Duty Stand Mixer

Equipment Code KP26MIXGA

Location Practical Work Area

Operation Procedure:

To Attach Bowl
1. Be sure speed control is OFF and stand mixer is unplugged.
2. Place bowl lift handle in down position.
3. Fit bowl supports over locating pins.
4. Press down on back of bowl until bowl pin snaps into spring latch.
5. Raise bowl before mixing.
6. Plug into a 220 watts electrical outlet.

To Raise Bowl
1.Rotate handle to straight-up position.
2.Bowl must always be in raised, locked position when mixing.

To Lower Bowl
1.Rotate handle back and down.

To Remove Bowl
1. Be sure speed control is OFF and stand mixer is unplugged.
2. Place bowl lift handle in down position
3. Remove flat beater, wire whip, or spiral dough hook.
4. Grasp bowl handle and lift straight up and off locating pins.

Portfolio on Maintain Date Developed: Template #2
Training Facilities September 2018
Date Revised: Document No. COK_005
Preparing Sandwiches Issued by:
Developed by:
Crisostomo C. Mateo Page 2
Training Dept.

Revision # 00

HOUSEKEEPING MAINTENANCE SCHEDULE

Qualification COOKERY NC II Station/Bldg COOKERY SECTION

Area/Section Practical Work Area DATE OCT. 15, 2015

In-Charge RAFFY RAMOS

Responsible Schedule for the 2nd Semester, 2013
Person
ACTIVITIES Daily Every Weekly Every Month Remarks
other 15th ly

Day Day

1. Clean and check Trainees /

kitchen equipment/ kitchen

accessories free from steward (in X
dust and oil; dry and absence of

properly laid-out/ trainees)

secured/stable

2. Clean and free ovens Trainees /

and stove tops from kitchen X
dust/spilled oil /burnt steward (in

food remnants absence of

trainees)

3. Clean, sanitize and Trainees /

arrange preparation kitchen X

tables according to floor steward (in

plan/lay-out; check absence of

stability trainees)

4. Clean and check floor,

walls, windows, ceilings

• graffiti/dust/rust

• cobwebs and Trainees /

outdated/unnecessa kitchen X

ry objects/items steward (in

• obstructions absence of

• any used trainees)

materials/scraps

spilled liquid

• open cracks (floor)

5. Clean and check

kitchen ventilation and Trainees /

illumination by dusting kitchen X

bulbs, replacing non- steward (in

functional bulbs and absence of

keeping exhaust fans trainees)

clean

6. Clean and check stand Trainees /

mixers if functional, all kitchen X

attachments clean steward (in

absence of

trainees)

7. Clean, inspect air

conditioning equipment:

• keep screen and Trainees / X
filter free from kitchen
dust/rust steward (in
absence of
• Check selector trainees)
knobs if in normal
positions and are

functional

• Check if drainage is

OK

8. Clean, check and

maintain Tool

cabinets / boxes

• Free of dust, not

damp Trainees /

• Baking /Kitchen
Tools in appropriate kitchen
positions/locations steward (in
LlWaobigtehblsov/oikssiiPgbanolnTeardrtgaffeooinlrimionsgonFaMctaairbliainstiinetenaesecinse)of X

• Date Developed: Document No. COK_005
• September 2018
Date Revised: Issued by: Page 3

oarrdeecroamnPpdlreeutpep,adiranitnedg Sandwiches Developed by: Training Dept.
Crisostomo C. Mateo Revision # 00
• Lights, ventilation –

OK

9. Clean and check Rest

Room

• Urinals, bowls, wash

Template #3

KITCHEN HOUSEKEEPING SCHEDULE YES NO
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 mounting of ovens, floor mixers,
machines/equipment
Clean and arrange the dry store, chiller and freezer. Discard spoiled
items.
Check temperature of chiller and freezer.

WEEKLY TASK
Clean posters, visual aids and update accomplishment/Progress
Charts

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 4
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

Clean exhaust fans. YES NO
Clean condiments cabinet and replenish items below par stock.
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser

MONTHLY TASK
Conduct inventory of food items
Defrost and clean chiller and freezer
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body

Template #4

COMMERCIAL OVEN MAINTENANCE SCHEDULE*

8 HOURS 50 Hours 100 HOURS

• Clean the interior • Clean the exterior of • Perform a deeper
with a mild detergent the commercial oven. clean. The interior
at the end of each Since the exteriors are may need to be
day. stainless steel, use a scrubbed more
mild soap and soft thoroughly every
• Remove any crumbs cloth or soft-bristled month or so. Use
in the bottom of the brush. Anything more approved oven-
oven, because those abrasive can damage cleaning chemicals.
will continue to cook the finish and cause
and eventually burn. the metal to corrode. • Check the oven door
seal.
• The oven racks
should also be • Check the calibration
removed and cleaned of the oven’s
separately. temperature for
Furthermore, if a accuracy.
spill occurs, be sure

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 5
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

to wipe it up
immediately because
it will be harder to
clean once the food is
baked on. Also, a
spill can “steal” the
heat and affect
overall performance.

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 6
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

Template #5

EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE Commercial Oven

EQUIPMENT CODE FAB8301

LOCATION Practical Work Area

Schedule for the Month of September, 2013

ACTIVITIES MANPOWER Daily Every Weekly Every Monthly Remarks
Other 15th
Day Day

1. Check oven interior: Trainer X Activity is
 Clean and kept dry done after
 No crumbs in the Kitchen using the
bottom of the oven Steward equipment.
 Oven racks are clean

2. Check the gas valve. It Trainees X Activity is
should be closed when Trainer done after
not in use. using the
equipment.
3. Check thermostat Trainees X
control if functional; if Trainer X Activity is
not, report to X done before
authorized personnel. X and after
X using the
4. Check gas cylinder Trainer equipment.
outfit for any Kitchen
abnormality Steward Activity is
done before
 Gate valve Trainees and after
 Gas hose Fittings Trainer using the
equipment.
5. Check the exterior of
the commercial oven. It Activity is
should be clean and done after
kept dry. using the
equipment.
6. Check the oven door Trainees
seal. Trainer Activity is
done after
7. Check the calibration Trainees using the
of the oven’s Trainer equipment.

temperature for Activity is
accuracy. done before
and after
using the
equipment.

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 7
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification COOKERY NC II In-Charge RAFFY RAMOS
Area/Section Practical Work Area

YES NO INSPECTION ITEMS

 1. Are kitchen equipment clean / accessories free from dust and

oil; dry and properly laid-out/ secured/stable?
 2. Are ovens and stove tops clean and free from dust/spilled

oil /burnt food remnants?
 3. Are preparation tables clean, sanitized and arranged

according to floor plan/lay-out; check stability?
 4. Are floor, walls, windows, ceilings clean and checked for

• graffiti/dust/rust

• cobwebs and outdated/unnecessary objects/items

• obstructions

• any used materials/scraps spilled liquid

• open cracks (floor)
 5. Are kitchen ventilation and illumination by dusting bulbs

clean? Are bulbs functional? Are exhaust fans clean?
 6. Are stand mixers clean and checked if functional, all

attachments clean?
 7. Are air conditioning equipment clean and inspected if:

• screen and filter is free from dust/rust

• selector knobs are in normal positions and are functional

• drainage is OK?
 8. Are tool cabinets / boxes clean, checked and maintained?

 9. Are rest room clean and checked?

 10. Is wash area clean and checked?

 11. Is the kitchen laboratory clean and maintained by sweeping,
mopping spills, clearing pathways of obstructions?

 12. Are waste materials properly disposed?

Remarks: Ceiling was cobweb-free but lighting fixtures and bulbs were dusty.
Utensils were not in their proper places; it is still in the dish drying rack.

Inspected by: Crisostomo C. Mateo Date: Oct. 20, 2018

Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 8
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

Equipment Type : Commercial Oven
FAB8301
Property Code/Number : Practical Work Area

Location : INSPECTION ITEMS

YES NO

 Are oven interior cleaned and kept dry? No crumbs in the bottom of
the oven? Oven racks clean?

 Is the gas valve closed after the kitchen session?

 Is the thermostat control functional? If not, was a report submitted
to authorized personnel?

 Are the gas cylinder outfits cleaned and in good condition? No
leaks?

 Is the exterior of the oven clean?

 Is the equipment mounted properly?

 Is the oven door sealing properly? Does the gasket need a
replacement?

 Is the oven temperature accurate? Is it properly calibrated?

Remarks: Oven in good condition and properly maintained.

Inspected by: Crsisotomo C. Mateo Date: Oct. 20, 2018

WASTE MANAGEMENT PLAN

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 9
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

In every institution, particularly for us, a TVET school aimed at offering
skills training programs for the specific need of the culinary industry, the
importance of developing a waste management system that will guide and
set people to action on the proper handling and disposal of garbage is highly
valued. The concept of Ecological Solid Waste Management, the proper
management of waste through the principles of reduce, reuse, and recycle,
has been introduced to our school, Duay Calixto Foundation Technical
School.

Our institution is making strides to become more sustainable, and now
there is a new way for the employee and the students to do their part.

Starting November 2019, there will be improvements on how trash and
recyclable materials will be handled in our institution:

1. There will be 3 sets of trash bins with foot pedal in every kitchen, each
labelled for what should be thrown inside. Color coding shall be strictly
implemented for proper trash segregation; as follows: Black – Non-
biodegradable (Hindi Nabubulok), Red – Biodegradable (Nabubulok), and
Yellow – Recyclables. All trash bins should have garbage bag linings. The
kitchen steward shall be instructed to clean all trash bins at the end of the
day and have it air dried before putting on a fresh new trash bag lining on
the next working day.

2. Left over foods will be set aside for pig /dog feed. This will be collected
daily by an authorized person.

3. The trash cans for the office and comfort rooms will now be replaced with
mini foot pedal trash bins that are intended to segregate waste as well. This

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 10
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

shall be labelled properly to make it easy for the students and employees to
use the trash bins properly. This new system has proven to both
significantly reduce the amount of trash produced while simultaneously
increasing the percentage of trash that gets recycled.

3. Office generates a lot of paper waste. This shall be set aside and
shredded

and placed in a clear plastic trash bag.

4. As part of our waste management awareness campaign, posters shall be
installed near the trash bins to inspire and motivate the students and
employees to get involved with the office recycling initiative.

5. Recyclables will be bought by a junk dealer. The financial beneficiaries
of
the Solid Waste Management (SWM) are:

a) Office cadets – from the sale of old newspaper and shredded paper.

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 11
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

b) Office staff - from the sale of plastic bottles and mineral water bottles,
aluminium cans and tin cans. The cash generated will be saved and
included in the fund for cooperative share.

The list of items that are classified as recyclables, compost, and dispose
is exhibited in Template # 8 (Waste Segregation List).

Template #8

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 12
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

WASTE SEGREGATION LIST

Qualification COOKERY NC II

Area/Section Practical Work Area In-Charge RAFFY RAMOS

GENERAL / ACCUMULATED WASTES Waste Segregation Method

Recycle Compost Dispose
X
Paper: paper plates , cups, newspapers
X
Wax/aseptic cartons: milk cartons, juice boxes
X
Egg shells (crush well)
X
Fruit and vegetable
trimmings X X
X
Old bread, donuts, X
cookies: anything made X X
of flour X X
X X
Aluminum cans X
X
Steel tin cans: rinsed out fruit cans, etc. X

Glass: bottles / jars X

Wax/aseptic cartons: milk cartons, juice boxes

Plastic containers, bottles, jugs, trays, etc,

Plastic bags, film (must be contained in one bag)

Empty plastic containers

Food waste (Spoiled food)

Used paper towels, tissues, etc.

Cardboard: cereal boxes, frozen food packaging ,
other boxes
Dairy products such as cheese, butter, sour
cream, etc.
Candy or food wrappers
Grease and oils of any kind

Template #9

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 13
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00

EQUIPMENT PURCHASE REQUEST

TO: Accounting Department DATE:
FROM: Training Department Oct. 18, 2018

QTY ITEM / SPECIFICATIONS AMOUNT

Purpose of Request: Approved By:

Requested By: __________________
__________________________ General Manager

Trainer

Portfolio on Maintain Date Developed: Document No. COK_005
Training Facilities September 2018 Issued by:
Date Revised:
Preparing Sandwiches Page 14
Developed by: Training Dept.
Crisostomo C. Mateo
Revision # 00