zilongwang/ReadingBank huggingface dataset:
Recommended training equipment The equipment and kitchen consumables required for the delivery of practical patisserie training classes are listed below, in the following categories: A: Items of equipment which should be available for trainer and student use in the training kitchen B: The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session C: Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session D: The items required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Baking Baking Bakery racks for baking trays Cooling wires Proofers Stainless steel benches or benches with washable surfaces Stainless steel sinks Dishwasher Electronic scales or balance scales Cake forms, round and square, rectangular Cooking pots of various sizes Sugar work kit Pie forms Quiche forms Measuring jugs Rolling pins Food storage containers large and small Tartlet moulds Brioche moulds Pastry docker Baking paper Silicon baking sheets Sieves for dry ingredients Chocolate tempering kit B: Cleaning equipment and consumables: Scrubbing brush Scourers Sink plugs Floor brooms Small brush and shovel Floor mop Mop bucket Rubbish bins Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, round and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools
Element 4: Use pulled sugar to produce display sugar work Collect equipment required to produce display sugar pieces Produce blown sugar shapes Produce ribbons and bows sugar pieces into leaves and flowers Weave sugar to form baskets Element 5: Pour boiled sugar to produce cast display sugar work Collect equipment required to produce cast display sugar work pieces Add specific ingredients to create effects Pour and set Release from forms Element 6: Plan display piece Plan display piece appropriate to client, occasion or theme able to be produced in time available using a variety of techniques Prepare a sketch or outline of display Prepare forms and shapes as required by the design Calculate quantities required for components of display piece Equipment may be related to: Copper pots Sugar thermometer Heat proof gloves Cold water bath Marble slab Oil Pulling hook Metal, plaster, plasticine and rubber moulds Mouth or hand pump Weaving board Pallet knife/spatula Heat lamp Sugar box Patterns Scissors Rubber mats Foil Silicone paper. Manipulate boiled sugar should relate to: Turn out sugar Pour sugar
Silicon baking paper white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping tubes, various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools
Slide Slide No Trainer Notes Trainer to advise When the sugar has cooled sufficiently to be picked up and handled it can be gripped with two hands and pulled slightly and then fold back together This process will happen up to 35 times When folding it can be twisted and folded back together Why? This action introduces air into the mass and it takes on a satin or opaque sheen This action is continued until the desired look is achieved. Slide Slide No Trainer Notes Trainer to advise The sugar needs to be portioned while it is still pliable When portioned it should be left to cool completely Seal in plastic. Remove all air and store in sealable container In warmer climates silica gel sachets need to be placed into storage containers Moisture is the enemy of sugar. Slide Slide No Trainer Notes Trainer to advise Trainer to relate performance criteria to element 4 Performance criteria is the process by which the students training match the learning element The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency The trainer should relate how the performance criteria is related to the element
Silicon baking Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, round and crinkled Paring Pastry brushes Thermometers digital scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping tubes, various sizes Rubber spatulas Pastry brushes Pallet knives of various Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, round and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools
Trainer can summarise the communication process into the following: Up: This occurs when activity centre managers take the budget to the budget committee Sideways: Managers of departments which are interdependent need to know about the performance of areas other than their own. For example, if there is a rooms’ problem this may have an impact on food and beverage areas that are patronised mainly by room guests Down: Activity centre managers organise meetings of their staff to inform them of the results and of what needs to be done. Slide No Trainer After review by activity centres or departments, the budget committee meets again to finalise the budget. Managers must be mindful of budget deadlines and take care to produce their draft budget in formats explained in the budget manual. A review of templates and forms is conducted and the budget is finalised. Activity centre or department managers inform colleagues of final budget decisions in their own activity centres. In each centre, all staff members will need to be informed of the final budget and its requirements. This may, for example involve employing, dismissing, or altering hours of employment of staff. Other examples include changing suppliers or initiating new promotional campaigns. The budget committee also begins to compile master budgets for distribution. Master budgets are a summary of planned activity. Trainers can explain by way of examples: Sales budget Labour budget Purchasing budget Cash budget Selling and administrative expense budget Budgeted profit and loss or income statement Budgeted statement of financial position. The next slide shows the final budget that would be created from the revenue and expenses in the examples on the slide. Slide Slide No Trainer Notes This is created from the revenue and expense calculations on previous slides.
Appendix – ASEAN acronyms AADCP ASEAN – Development Cooperation Program. ACCSTP ASEAN Common Competency Standards for Tourism Professionals. AEC ASEAN Economic Community. AMS ASEAN Member States. ASEAN Association of Southeast Nations. ASEC ASEAN Secretariat. ATM ASEAN Tourism Ministers. ATPMC ASEAN Tourism Professionals Monitoring Committee. ATPRS Tourism Professional Registration System. ATFTMD ASEAN Task Force on Tourism Manpower Development. CATC Common ASEAN Tourism Curriculum. MRA Mutual Recognition Arrangement. MTCO Mekong Tourism Coordinating office. NTO National Tourism Organisation. NTPB National Tourism Professional Board. RQFSRS Regional Qualifications Framework and Skills Recognition System. TPCB Tourism Professional Certification Board.
Element 2: Decorate and present/display yeast goods Prepare a variety of fillings and coating/icing and decorations for yeast goods Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests Present/display yeast goods to enterprise standards using appropriate service equipment Element 3: yeast goods Store at correct temperature and conditions of storage Maintain maximum eating quality, appearance and freshness Gelatin Flavourings and essences Chocolate Fats Yeast Water. Variety of yeast goods should include: bread dough, including white, whole meal, whole grain and rye shapes, including rolls, loaves and knots Yeast raised pastries, such as danish, croissant, brioche, babas and savarins Specific yeast goods for cultural feasts and celebrations Health and diet specific items, including gluten free and fat free. Product characteristics is related to: Colour Consistency and texture Moisture content Mouth feel and eating properties Appearance. Equipment may include: Trays Racks Bowls
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping tubes, various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated for handling foods Marzipan shaping tools
Element 3: Prepare dry goods Use dry goods efficiently to minimise wastage Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 4: Prepare and vegetables Clean fruit and vegetable items correctly Prepare fruit and vegetable items using standard techniques Use fruit and vegetable efficiently to minimise wastage Maintain food items at correct temperature during preparation correct food handling techniques Element 5: Prepare meat, poultry and seafood Clean meat, poultry and seafood items correctly Prepare meat, poultry and game items using standard techniques Use meat, poultry and seafood efficiently to minimise wastage Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 6: Assemble and use equipment Select appropriate equipment Use equipment correctly and safely to enterprise and manufacturer’s instructions Collect food will include: Quality and quantity Sourcing items Select appropriateness. Measure and assemble may be related to: Mise en place, to prepare for standard recipes Weighing, weights and measures Sifting, and cocoa Measuring, oil, milk, and vinegar Cutting, dicing, trimming, and slice. Correct temperature will include: Temperature time lines Legislative requirements Quantities of items Quality retaining. Food handling techniques should relate to: Cross-contamination Personal hygiene Storage and temperature control Sanitation. Minimise wastage will include: Menu and variety preplanning Quantities calculated for production
Dismantle and equipment after use Report equipment faults to appropriate personal Element 7: Store prepared foods Store foods under appropriate conditions and locations to ensure freshness and quality Select appropriate containers Label appropriately Ensure freshness and quality through first in, first out Use and storage of leftovers Efficient preparation time to minimise spoilage Trimming, dicing and mincing Itemised cuts/muscle groups Identifying wastage Suitable dishes/products. Clean should relate to: Peeling Trimming Top and tail Washing Skinning De-seeding. Prepare may relate to: Vegetable cuts, including dice, slice, segment and other classical cuts and preparations Cultural cuts and shapes Enterprise safety. Equipment may relate to: Correct for task Assembled correctly Alternative available. Correctly and safely will include: Manufacturer’s cleaning and operating recommendations
Silicon baking paper white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Chef’s knife 21 cm Boning knife 15cm Paring knives 9cm Sharpening stone Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry brush Piping bags Piping tubes, various sizes Spatula, flexible Tongs Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer Carry case for equipment
Recommended training equipment Cookery practical classes The equipment and kitchen consumables required for the delivery of practical cookery training classes are listed in the following categories: A of equipment which should be available for trainer and student use in the training kitchen B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session D The items required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Commercial cooking stove 4 burner minimum Stainless steel workbench Stainless sinks Dishwasher Refrigeration Freezers Cooking pots, multiple sizes Lids for pots Frypan Woks Chinois of various sizes Measuring jugs Mouilis Food processors Ramekins Sieves for dry ingredients Deep fryers Steamers Weighing scales Baking trays Roasting dishes Chopping boards for preparation Gas fire lighters, cigarette lighters not recommended Tongs for handling foods Spiders for handling deep fried foods B: Cleaning equipment and consumables: Detergent Scrubbing brushes Scourers Sink plugs Brooms Shovel and small brooms Floor mops Mop buckets Wet and dry vacuums Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking paper white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product of various required sizes Doyleys as required D: Student equipment kit should include: Chef’s 21 cm Boning knife 15cm Paring knives 9cm Sharpening Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry Piping bags Piping tubes, various sizes Spatula, flexible Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer Carry case for equipment
Planning and organising activities 1 Complete preparation, mise-en-place and organise for the production of sandwiches, spreads and fillings; work within time constraints and in a logical sequence Working with others and in teams 1 Work cooperatively with other team members Using mathematical ideas and techniques 1 Calculate quantities and portions against standard recipes and/or menu requirements Solving problems 1 Identify and correct problems in the preparation, production and service of sandwiches Using technology 1 Use mechanical kitchen equipment
Cookery practical classes: Recommended training equipment The equipment and kitchen consumables required for the delivery of practical cookery training classes are listed below, in the following categories: A Items of equipment which should be available for trainer and student use in the training kitchen. B The cleaning equipment and cleaning products should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session. C Consumables than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session. D The required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Commercial cooking stove 4 burner minimum Stainless steel workbench Stainless steel sinks Dishwasher Refrigeration Freezers Cooking pots, multiple sizes Lids for pots Frypan Woks Chinois of various sizes Measuring jugs Mouilis Food processors Ramekins Sieves for dry ingredients Deep fryers Steamers Weighing scales Baking trays Roasting dishes Chopping boards for preparation Gas fire lighters, cigarette lighters not recommended for handling foods Spiders for handling deep fried foods B: Cleaning equipment and consumables: Detergent Scrubbing brushes Scourers Sink Brooms Shovel and small brooms Floor mops Mop buckets Wet and dry vacuums Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Chefs knife 21 cm Boning 15cm Paring knives 9cm Sharpening stone Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry brush Piping bags Piping tubes, various sizes Spatula, flexible Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer Carry case for equipment
Planning and organising activities 1 Complete preparation, mise-en-place and organise for the production of sandwiches, spreads and fillings; work within time constraints and in a logical sequence Working with others and in teams 1 Work cooperatively with other team members Using mathematical ideas and techniques 1 Calculate quantities and portions against standard recipes and/or menu requirements Solving problems 1 Identify and correct problems in the preparation, production and service of sandwiches Using technology 1 Use mechanical kitchen equipment
Cookery practical classes: Recommended training equipment The equipment and kitchen consumables required for the delivery of practical cookery training classes are listed below, in the following categories: A Items of equipment which should be available for trainer and student use in the training kitchen. B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session. C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session. D The items required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Commercial cooking 4 burner minimum Stainless workbench Stainless steel sinks Dishwasher Refrigeration Freezers Cooking pots, multiple sizes Lids for pots Frypan Woks Chinois of various sizes Measuring jugs Mouilis Food processors Ramekins Sieves for dry ingredients Deep fryers Steamers Weighing scales Baking trays Roasting dishes Chopping boards for preparation Gas fire lighters, cigarette lighters not recommended Tongs for handling foods Spiders for handling deep fried foods B: Cleaning equipment and consumables: Detergent Scrubbing brushes Scourers Sink plugs Brooms Shovel and small brooms Floor mops Mop buckets Wet and dry vacuums Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Chefs knife 21 cm Boning knife 15cm Paring knives 9cm Sharpening Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry brush Piping bags Piping tubes, various sizes Spatula, flexible Tongs Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer Carry case for equipment
Element 2: Decorate and present/display bakery products 2.1 Decorate bakery products using coating, icing, and decorations to according to standard recipes and/or enterprise standards and/or customer requests 2.2 Present/display bakery products to enterprise standards using appropriate service equipment Element 3: Store bakery products 3.1 Store at correct temperature and conditions of storage 3.2 Maintain maximum eating quality, appearance and freshness Gelatine Flavourings and essences Chocolate Fats. Establishment type/style could include: Hotels Restaurants Brasseries Bistro Café Coffee shop Patisserie, pastry shop Commercial or industrial catering operations Function venues. Variety of bakery products may include: Savoury and sweet breakfast items Specialty breakfast items Lunch and dinner rolls Sweet yeast Festive baking, specific to cultural feasts and celebrations Health and diet specific items, e.g. Gluten free, fat free.
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, round and crinkled Paring Pastry brushes Thermometers digital Dough scrapers, plastic scrapers, metal Piping bags, disposable or re-useable Piping various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools
Appendix – ASEAN acronyms AADCP ASEAN – Australia Development Cooperation Program. ACCSTP ASEAN Common Competency Standards for Tourism Professionals. AEC Economic Community. AMS ASEAN Member States. ASEAN Association of Southeast Asian Nations. ASEC ASEAN Secretariat. ATM ASEAN Tourism Ministers. ATPMC ASEAN Tourism Professionals Monitoring Committee. ATPRS Tourism Professional Registration System. ATFTMD ASEAN Task Force on Tourism Manpower Development. CATC Common ASEAN Tourism Curriculum. MRA Mutual Recognition Arrangement. MTCO Mekong Tourism Coordinating office. NTO National Tourism Organisation. NTPB National Tourism Professional RQFSRS Regional Qualifications Framework and Skills Recognition System. TPCB Tourism Professional Certification
Appendix – acronyms AADCP ASEAN – Development Cooperation Program. ACCSTP ASEAN Common Competency Standards for Tourism Professionals. AEC ASEAN Economic Community. AMS ASEAN Member States. ASEAN Association of Southeast Asian Nations. ASEC ASEAN Secretariat. ATM Tourism Ministers. ATPMC ASEAN Tourism Professionals Monitoring Committee. ATPRS ASEAN Tourism Professional Registration System. ATFTMD Task Force on Tourism Manpower Development. CATC Common ASEAN Tourism Curriculum. MRA Mutual Recognition Arrangement. MTCO Mekong Tourism Coordinating office. NTO National Tourism Organisation. NTPB National Tourism Professional Board. RQFSRS Regional Qualifications Framework and Skills Recognition System. TPCB Tourism Professional Certification Board.
Patisserie practical classes: Recommended training equipment The equipment and kitchen consumables required for the delivery of practical patisserie training classes are listed below, in the following categories: A Items of equipment which should be available for trainer and student use in the training kitchen. B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session. C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session. D The items required by each student which would make up their own individual use kit of tools a nd small equipment. A: Equipment in the training kitchen: Baking ovens Baking Bakery for baking trays Cooling wires Proofers Stainless benches or benches with washable surfaces Stainless steel sinks Dishwasher Electronic scales or balance scales Cake forms, rouns and square, rectangular Cooking pots of various sizes Sugar work kit Pie forms Quiche Measuring jugs Rolling pins Food storage containers large and small Tartlet moulds Brioche moulds Pastry docker Baking paper Silicon baking sheets Sieves for dry ingredients Chocolate tempering kit B: Cleaning equipment and consumables: Scrubbing brush Scourers Sink plugs Floor brooms Small brush and shovel mop Mop bucket Rubbish bins Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge for cake cutting Pastry cutters, round and crinkled Paring Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools
Element 2: Prepare and store sweet sauces Select required commodities according to recipe and production requirements Prepare and produce a range of sweet sauces to enterprise requirements and standards Store sweet sauces for use in a service period or for use at another occasion Element 3: Prepare accompaniments, garnishes and decorations Plan accompaniments, garnishes and decorations for desserts Prepare accompaniments, garnishes and decorations for desserts Element 4: Store hot, cold and frozen desserts Store desserts at appropriate temperature and conditions to maintain quality, freshness and customer appeal Pack down desserts to ensure appearance and textures are maintained Gelatin Flavourings and essences Chocolate. Hot desserts may include: Soufflés puddings Pies Custards Rice Crepes Omelets Fritters Fruits. Cold desserts may include: Tarts Soufflés Bavarois Mousses Fruits Charlottes caramel.
Silicon baking white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge knife for cake cutting Pastry cutters, round and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping tubes, various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools
Appendix – acronyms ASEAN – Development Cooperation Program ACCSTP ASEAN Common Competency Standards for Tourism Professionals AEC ASEAN Economic Community AMS ASEAN Member States ASEAN Association of Southeast Asian Nations ASEC ASEAN Secretariat ATM ASEAN Tourism Ministers ATPMC Tourism Professionals Monitoring Committee ASEAN Tourism Professional Registration System ATFTMD ASEAN Task Force on Tourism Manpower Development CATC Common ASEAN Tourism Curriculum MRA Mutual Recognition Arrangement MTCO Mekong Tourism Coordinating office NTO National Tourism Organisation NTPB National Tourism Professional Board RQFSRS Regional Qualifications Framework and Skills Recognition System TPCB Tourism Professional Certification Board
Mincers are required to mince meat either large or small sizes Alternatively dicing by hand knife is the only way of reducing size of meat pieces. No Trainer Notes Trainer to advise: Equipment like knives and large electrical cutting implements are the obvious things one thinks of Also the trays that the meat is placed on after being cut Benches and cutting boards that are used Cool room in which the meat is stored Containers in the meat is stored in cool room and trays that portions that meat is placed onto when cut to correct size. Slide Slide No Trainer Notes Trainer to advise: How to prepare meat for service: This is only required for grilled steaks and whole pieces of prime raw meat Meat that is going to be served rare or pink inside Bring to room temperature before grilling This allows the meat to be cooked quicker. Slide Slide No Trainer Notes Trainer to relate performance criteria to element 3.
Silicon baking paper Plain white butchers paper Greaseproof Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Chef’s 21 cm Boning 15cm Paring knives 9cm Sharpening stone Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry brush Piping bags Piping various sizes Spatula, flexible Tongs Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer Carry case for equipment
Appendix – ASEAN acronyms AADCP ASEAN – Australia Development Cooperation Program. ACCSTP ASEAN Common Competency Standards for Tourism Professionals. AEC ASEAN Economic Community. AMS Member States. ASEAN Association of Southeast Asian Nations. ASEC ASEAN Secretariat. ATM ASEAN Tourism Ministers. ATPMC ASEAN Tourism Professionals Monitoring Committee. ATPRS ASEAN Tourism Professional Registration System. ATFTMD ASEAN Task Force on Tourism Manpower Development. CATC Common ASEAN Tourism Curriculum. MRA Mutual Recognition Arrangement. MTCO Mekong Tourism Coordinating office. NTO National Tourism Organisation. NTPB National Tourism Professional Board. RQFSRS Regional Qualifications Framework and Skills Recognition System. TPCB Tourism Professional Certification Board.
Cookery practical classes: Recommended training equipment The equipment and kitchen consumables required for the delivery of practical cookery training classes are listed in the following categories: A Items of equipment which should be available for trainer and student use in the training kitchen. B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session. C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session. D The items required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Commercial cooking 4 burner minimum Stainless steel workbench Stainless steel sinks Dishwasher Refrigeration Freezers Cooking pots, multiple sizes Lids for pots Frypan Woks Chinois of various sizes Measuring jugs Mouilis Food processors Ramekins Sieves for dry ingredients Deep fryers Steamers Weighing scales Baking trays Roasting dishes Chopping boards for preparation Gas fire lighters, cigarette lighters not recommended Tongs for handling foods Spiders for handling deep fried foods B: Cleaning equipment and consumables: Detergent Scrubbing brushes Scourers Sink plugs Brooms Shovel and small brooms Floor mops Mop buckets Wet and dry vacuums Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Chefs knife 21 cm Boning knife 15cm Paring knives 9cm Sharpening Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry brush Piping bags Piping various sizes Spatula, flexible Tongs Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer Carry case for equipment
Slide Slide No Trainer Notes Activity – General Discussion What are commonly sold under each of these product lines? Slide Slide No Trainer Notes Activity – General Discussion Discuss the questions in the slide. Slide Slide No Trainer Notes Activity – General Discussion Discuss the beer making process. Slide No Trainer Notes General Discussion on different types of beer Review different types of ales and lagers.
Are they served alone or with a mixer? In what cocktails do you find them? Slide Slide No Trainer Notes Class Activity – General Discussion & Review menus Identify these on a menu. Slide Slide No Trainer Notes Class Activity – General Discussion & Review menus Identify on a menu. Slide Slide No Trainer Notes Class Activity – General Discussion & Review menus Identify these on a menu. Slide No Trainer
Select required silver service equipment and utensils to enable service of the orders that have been taken Collect and verify food items from kitchen in accordance with the orders that have been taken Transport items from kitchen to table and present to guests Serve food items to guest beverage items to guests Communicate with guests during and after the delivery of silver service to achieve a positive guest experience Beverages including wine, tea and coffee service. Equipment and utensils may include: White gloves, table linen and napkins/waiter’s cloths, service cloths Suitable crockery including use of Silver service gear, such as spoon and fork, service spoons, fish knives, lifters Service and platters, water and other jugs, sauce boats Trolleys Wine baskets, ‘waiter’s friend’, candle, decanters and carafes to remove table crumbs decorations, bud vases, flower arrangements, display tables and other static displays. Other waiting staff may include: Runners and busboys Food waiters Drink waiters and sommeliers Dining room host/supervisor. Coordinate with kitchen staff should include: Communication of individualisation of dishes to match guest preferences Timing of service provision Quantities required Verifying availability of menu items and variations in dishes that can be accommodated. Adjust covers may relate to: Changing existing table set up Adding items to existing table lay up Removing items from existing table lay up. Collect and verify food items from kitchen should include:
Slide No Trainer Notes Activity – General Discussion What are popular accompaniments? What silver service activities be used? Slide Slide No Trainer Class Activity – General Discussion roasted meats do each of these accompaniments complement? Slide Slide No Trainer Class Activity – General Discussion What are popular garnishes? What of meals are they served with? Slide No Trainer Class Activity – General Discussion
Slide Slide No Trainer Notes Class Activity – Discussion about how silver service is ‘special’ What are the objectives when serving food using silver service techniques? Slide Slide No Trainer Notes Class Activity – Discussion What safety and hygiene considerations exist in a silver service environment? Slide Slide No Trainer Notes Activity – General Discussion Discuss the questions in the slide. Slide Slide No Trainer Notes Class Activity – General Discussion Why is this important?
Activity – General Discussion What glasses are normally set at the table? How do you remove glasses? Slide No Trainer Notes Activity – General Discussion What are each of these items used for? How you use them? Slide No Trainer Notes Class Activity – General Discussion & Demonstration Discuss the steps for adjusting covers Trainer may demonstrate explaining steps. Slide Slide No Trainer Notes Class Activity – General Discussion What needs to be prepared and stored at each of these locations?
Slide Slide No Trainer Notes Provide a professional welcome Use a suitable greeting phrase Discuss the points what does ‘professional’ mean to you? Welcoming – what does this mean? – a kindly welcome. Use a suitable greeting phrase – what do you suggest? Sincere – sound genuine not false Polite – don’t be rude to the guests Body language – what message does your body language send? Activity: Discuss types of greeting phrases – both formal and suitable informal greetings Slide Slide No Trainer Notes Discussion of the topics Body language – role play to students a greeting with you arms folded. Discuss how this felt Talk to the guest but don’t look at them Discuss the effect of body language. Slide Slide No Trainer Notes Confirm the reservation details – class to discuss all the details included in the Trainee Manual. Slide Slide No Trainer Notes Discuss the procedure to check in a guest without a reservation
Slide Slide No Trainer Class Activity – General Discussion and review menus Identify different types of appetisers. Slide Slide No Trainer Notes Class Activity – General Discussion Discuss the questions in the slide. Slide No Trainer Notes Class Activity – General Discussion and review menus Identify different types of soups. Slide Slide No Trainer Class Activity – General Discussion
What types of varietal wines do you know? Which are white wines? Which are red wines? Slide Slide No Trainer Notes Questions What types of varietal wines do you know? Which are white wines? Which are red wines? No Trainer Notes Questions & Discussion What taste characteristics do each of these varietal wines have? Chardonnay – a full-flavoured dry white wine Chenin – a pleasant fruity ‘drink now’ wine with a refreshing acid finish Rhine Riesling – a delicate wine with fruit character and a trace of sugar that varies hugely depending on the region in which it is grown. Common flavour is asparagus Sauvignon Blanc – a dry white wine with distinct varietal flavour such as melon, pineapple, tropical fruit Semillon – a dry, crisp white wine with grassy flavours Traminer – a fresh and fruity wine with a spicy smell and taste.
Escort guests to rooms Adhere to enterprise policies and procedures for luggage handling Element 3: Assist with guest departures Respond to guest requests for help when departing Transport luggage for departing guests Operate in-house guest luggage storage facilities Element 4: Assist departments Support room service requests for assistance Provide general fetching and carrying duties for departments as appropriate Assist in emergency cleaning requirements Assist in emergency situations and procedures, as required Back-fill in departments and service where required Manage difficult patrons Element 5: Provide concierge services Distribute mail and messages to guests Arrange wake-up calls for guests Organise transport for guests during their stay Arrange transfers for departing guests Personal characteristics will include: Tact, diplomacy and discretion Etiquette and good manners Politeness and civility Honesty and dedication Willingness to be of genuine service An unbiased and prejudice-free disposition. Grooming and personal presentation standards may be related to: Wearing of uniform Personal hygiene Personal appearance. Enterprise policies and procedures may relate to: Service standards and protocols Honesty Treatment of VIPs Use of enterprise equipment and facilities Complimentary goods and services Discretionary authority to act on behalf of the organisation. The role of communication must include: Use of appropriate verbal and non-verbal communication techniques Building rapport and goodwill Building trust and confidence with the guest Honesty
Advise guests on the use of delivered to guest room, if required Demonstrate the use of items delivered to guest room, if required Liaise with other staff and departments to provide supplementary advice where appropriate Element 4: Liaise with departments Report malfunctions as required Advise management of dangerous or suspicious circumstances Participate in planning to enhance service delivery standards and equipment purchase Housekeeping requests from staff may be related to: Room service Valet Concierge Maintenance. Record housekeeping requests may include: Use of appropriate guest contact skills Recording and confirming name and room number Use of appropriate internal form Apologizing, appropriate Confirming detail of required service and/or Service or items could relate to: Roll away beds Additional pillows, blankets and bed linen Additional towels, bath mats and face washers Ironing boards Supplementary ‘give-aways’ and room supplies Facilitation of repairs and maintenance Replacement batteries for remote control Response to lost and found situations Small electrical appliances, including kettles and jugs, TV, video, hair dryers, irons, radios and alarm clocks Telephones Compendiums In-room promotional materials. Set up equipment may include:
Slide No Trainer Notes Activity – General Discussion Discuss points How do you record agreed pick up times? How do you ensure other staff (on next shift or at time of suggested pick up) know and understand? Slide No Trainer Notes Class Activity – General Discussion What information must be contained in a log book? Trainer shows example of log book or gets audience to identify possible design of a log book? Slide No Trainer Notes Class Activity – General Discussion What items are commonly taken from the room? Why are items removed?
Slide No Trainer Notes Class Activity – General Discussion What are items in the room that guests may need assistance with? No Trainer Notes Explain the functions and operations of all aspects of the item that the guest wants to know about – including what all the switches, knobs do. Note that it may not be necessary to explain all aspects of the item. Just focus on what the guests want to know about or be able to do Make sure all health and safety requirements are covered – remember the property has a duty of care to all its guests Use clear terminology, simple words – stay away from jargon Use some simple questions to test their understanding of what you have explained to them. Slide No Trainer Activity – General Discussion What information on items are housekeeping staff not required to know? What information on services are housekeeping staff not required to know? What experts can provide this advice?
Slide No Trainer Notes Class Activity – General Discussion What are common immoral activities that takes place in guest rooms? What can you do about it? Slide No Trainer Notes Class Activity – General Discussion What are common found? Slide Slide No Trainer Notes Class Activity – General Discussion What are common suspicious occurrences or people? Slide No Trainer Notes Activity – General Discussion What do you normally do?
organisations that act as agents on behalf of the organisation to ensure the guest’s satisfaction Class activity Use hotel reports to identify which departments need to know about guest requests. Slide Slide No Trainer Notes By writing details down or printing a copy for the guest on a piece of paper or supplying a standard information sheet or other appropriate pre-prepared document the guest will have a reference and a record of the inquiry and the answer If the guest has a laptop or internet linked telephone the information can be downloaded and still be visible Printed hard copies available to the guest may include any relevant price lists, for example, function menus and room hire, restaurant menus, the prices of spa treatments and laundry services etc. Guests will also receive a price list for services such as the florist or for room service extras, for example, fruit baskets or picnic lunches. Slide Slide No Trainer Notes This role play is designed to get the students to feel comfortable talking about the facilities that are available. Get the students used to describing hotel facilities to guests. The students take it in turn being a guest and a staff member. The staff need to try to sell a facility – this could include making a reservation for a restaurant. Slide Slide No Trainer Notes Discuss
Slide Slide No Trainer Notes Class Activity – Questions What instructions and information relating to making calls needs to be explained to guests? How to make calls including any necessary IDD prefixes, country and city codes How to get phones ‘unlocked’ so calls can be made Any deposits that need to be made Charges related to Slide No Trainer Notes Class Activity – Questions What other methods can be used? Slide No Trainer Class Activity – Questions Discuss the questions in the slide. Slide No Trainer Notes
Slide No Trainer Notes Class Activity – Show examples of printed IDD Information Trainer to show examples of hard copy documents. Slide No Trainer Notes Class Activity – Discuss benefits What other benefits are there for customers and staff? Slide Slide No Trainer Notes Activity – Questions How else can information be provided? Slide Slide No Trainer Notes Class Activity – Questions Discuss the questions in the slide. Slide
No Trainer Notes Class Activity – Questions Discuss problems associated with each of these points. Slide Slide No Trainer Notes Class Activity – Questions What are the causes of these problems? What can the do in these cases? What can the customer do in these cases? Slide Slide No Trainer Notes Class Activity – Questions Discuss the questions in the slide. Slide No Trainer Notes Class Activity – Questions How can these problems be solved?
Slide No Trainer Notes Class Activity – Questions Discuss the questions in the slide. Slide Slide No Trainer Class Activity – Questions Discuss the questions in the slide. Slide Slide No Trainer Notes Activity – Discussion Discuss these resolution steps. Slide No Trainer Class Activity – Discussion Discuss the possible solutions to problems