Resource Requirements Assessment must ensure access to fixtures and large

Resource requirements assessment must ensure access

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Resource RequirementsAssessment must ensure access to:fixtures and large equipment:commercial blenders and food millscommercial grade work benches (1.5 m/person)commercial ovens with trays (one per two persons)commercial refrigeration facilities:cool room and/or fridgefreezerdesignated storage areas for dry goods and perishablesdouble sinkgas, electric or induction stove tops (two burners per person)hot plate or griddleNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 28
NEW YORK COLLEGEmicrowavesalamander or other form of griller (one per four persons)storage facilities:shelvingtrayssmall equipment:baking sheets and trayscontainers for hot and cold foodcutting boardsfood handler glovesknife sharpening equipmentsharpening steels and stonesknives:butcher and boning knivescarving kniveschef knivesutility kniveslarding needlesmeasurers:metric calibrated measuring jugsmeasuring spoonsportion control scoopsmeat:batscleaversmincersoven mittspans and pots for small and large production:stainless steel, cast iron, iron and non-stick fry panslarge and small potsscalesscoops, skimmers and spidersservice-ware:platters, dishes, and bowlscutlery and serving utensilssets of stainless steel bowlssmall utensils:flour and drum sievesstrainers and chinoisscrapersspatulastongs and serving utensilsspoons:large plain and slotted metal spoonsladles in a variety of sizesserving spoonswooden spoonstemperature probesthermometerscleaning materials and equipment:cleaning clothsNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 29
NEW YORK COLLEGEcommercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areasdustpans and broomsgarbage bins and bagshand towel dispenser and hand towelsmops and bucketsseparate hand basin and antiseptic liquid soap dispenser for hand washingsponges, brushes and scourerstea towelsorganisational specifications:equipment manufacturer instructionscurrent commercial stock control procedures and documentation for ordering, monitoring and maintaining stockmise en place lists, menus, standard recipes, and recipes for special dietary requirementsordering and docketing paperworkfood safety planguidelines relating to food disposal, storage and presentation requirementssafety data sheets (SDS) for cleaning agents and chemicalsdiverse and comprehensive range of meat products as specified in the performance evidenceindustry-realistic ratios of kitchen staff to customers; these can be:staff and customers in an industry workplace during the assessment process; or

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