Canterbury College, Canterbury
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Canterbury College, Canterbury Documents (26)

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  • 14 pages u1-assessment (2).doc
    • u1-assessment (2).doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Working in the Health Sector (Level 2) NCFE Level 2 Certificate for Working in the Health Sector Unit 1: Communication skills for working in the health sector Assessment You should use this file to complete your Assessment. How to complete and send your A
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    u1-assessment (2).doc

  • 11 pages u5-assessment.doc
    • u5-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Working in the Health Sector (Level 2) NCFE Level 2 Certificate for Working in the Health Sector Unit 5: Maintaining quality standards in the health sector Assessment You should use this file to complete your Assessment. How to complete and send your Asse
    • Register Now

    u5-assessment.doc

  • 12 pages u3-assessment.doc
    • u3-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Working in the Health Sector (Level 2) NCFE Level 2 Certificate for Working in the Health Sector Unit 3: Health, safety and security in the health sector Assessment You should use this file to complete your Assessment. How to complete and send your assess
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    u3-assessment.doc

  • 8 pages u4-assessment.doc
    • u4-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Working in the Health Sector (Level 2) NCFE Level 2 Certificate for Working in the Health Sector Unit 4: Service improvement in the health sector Assessment You should use this file to complete your Assessment. How to complete and send your Assessment Sa
    • Register Now

    u4-assessment.doc

  • 5 pages u2-assessment.doc
    • u2-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Working in the Health Sector (Level 2) NCFE Level 2 Certificate for Working in the Health Sector Unit 2: People and personal development in the health sector Assessment You should use this file to complete your assessment. How to complete and send your As
    • Register Now

    u2-assessment.doc

  • 18 pages u2-assessment.doc
    • u2-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Business and Administration Unit two: Principles of providing administrative services Assessment You should use this file to complete your Assessment. The first thing you need to do is save a copy of this document, either onto your computer or a disk Th
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    u2-assessment.doc

  • 17 pages u1-assessment.doc
    • u1-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Business and Administration Unit one: Principles of personal responsibilities and working in a business environment Assessment You should use this file to complete your Assessment. The first thing you need to do is save a copy of this document, either on
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    u1-assessment.doc

  • 12 pages u3-assessment.doc
    • u3-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Business and Administration Unit three: Principles of managing information and producing documents Assessment You should use this file to complete your Assessment. The first thing you need to do is save a copy of this document, either onto your computer
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    u3-assessment.doc

  • 6 pages u5-assessment.doc
    • u5-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Business and Administration Unit five: Principles of supporting business events Assessment You should use this file to complete your Assessment. The first thing you need to do is save a copy of this document, either onto your computer or a disk Then wor
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    u5-assessment.doc

  • 6 pages u4-assessment.doc
    • u4-assessment.doc
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • Business and Administration Unit four: Principles of supporting change in a business environment Assessment You should use this file to complete your Assessment. The first thing you need to do is save a copy of this document, either onto your computer or
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    u4-assessment.doc

  • 2 pages Butter bean and corn salad with wholegrain mustard dressing all cost.xls

    Butter bean and corn salad with wholegrain mustard dressing all cost.xls

  • 2 pages quinoa salad all cost.xls
    • quinoa salad all cost.xls
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Futura Training Standard Recipe Card Name of dish: Ref.source: Total Cost: Portion Cost: Portion nos.: $31.34 $31.34 Sales Price $6.50 Portion size.: Sale Price at 30% ( Food Cost) Food Cost % 1 $104.47 482.2% Commodities Item quinoa navel oranges ground
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    quinoa salad all cost.xls

  • 3 pages Chicken Stir Fry with Walnuts.xlsx
    • Chicken Stir Fry with Walnuts.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Ingredients Boneless, skinless chicken meat Green capsicum Red capsicum Spring onion Cornstarch Soy sauce Walnut pieces Ground ginger Cayenne water Oil Edible portion (EP)weight (kg,ltr) Yield 1.2 1 0.25 0.2 0.45 0.045 0.125 0.125 0.004 0.002 0.35 0.06 0.
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    Chicken Stir Fry with Walnuts.xlsx

  • 3 pages Potatoes with Chickpeas and capsicum.xlsx
    • Potatoes with Chickpeas and capsicum.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Ingredients Boiled potatoes, peeled Green capsicum Onion Garlic Ground coriander Cinnamon Black pepper Chickpeas, cooked or canned Lemon juice Oil Salt Edible portion (EP)weight (kg,ltr) Yield 1.1 0.8 0.25 0.225 0.01 0.015 0.004 0.004 0.45 0.015 0.12 0.01
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    Potatoes with Chickpeas and capsicum.xlsx

  • 2 pages Pork cutlets with honey mustard slaw.xlsx
    • Pork cutlets with honey mustard slaw.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Item Potato Tomato Sauce Worcestershire Sauce Brown Sugar Pork Cutlets Mini Red Cabbage Snow pea sprouts Carrots Red Onions Lemon juice Extra Virgin Olive Oil Honey Wholegrain Mustard Weight /Unit 1 1 1 1 1 1 1 1 1 1 1 1 1 Cost /Unit $1.95 $5.00 $2.00 $1.
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    Pork cutlets with honey mustard slaw.xlsx

  • 2 pages Pasta salad with lentils, pesto & beans all cost.xls
    • Pasta salad with lentils, pesto & beans all cost.xls
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Futura Training Standard Recipe Card Name of dish: Ref.source: Total Cost: Portion Cost: Portion nos.: $31.34 $31.34 Sales Price $6.50 Portion size.: Sale Price at 30% ( Food Cost) Food Cost % 1 $104.47 482.2% Commodities Item quinoa navel oranges ground
    • Register Now

    Pasta salad with lentils, pesto & beans all cost.xls

  • 2 pages Roast chicken with peas and bacon.xlsx
    • Roast chicken with peas and bacon.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Item wholemeal spaghetti olive oil Baby Capers long green chillies punnet grape tomatoes tuna steaks basil leaves black pepper salt Weight /Unit Cost /Unit Actual cost 1 1 1 2 1 1 1 1 1 $1.95 $8.63 $2.53 $0.80 $4.48 $22.00 $2.98 $3.65 $0.90 Total $1.95 $8
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    Roast chicken with peas and bacon.xlsx

  • 2 pages Asian greens with chicken and crispy noodle salad.xlsx
    • Asian greens with chicken and crispy noodle salad.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Item chicken breast fillets Lebanese cucumbers baby pak choy bean sprouts fresh coriander fresh mint sweet chilli sauce lime juice Crunchy Noodles Weight /Unit Cost /Unit Actual cost 1 2 1 1 1 1 1 1 1 $6.00 $0.69 $2.50 $2.37 $2.98 $2.98 $3.63 $6.00 $1.38
    • Register Now

    Asian greens with chicken and crispy noodle salad.xlsx

  • 2 pages Grilled mushrooms on toast with rocket pesto.xlsx
    • Grilled mushrooms on toast with rocket pesto.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Item Flat bbq mushrooms Extra virgin olive oil Lemon juice Rocket salad Blanched almonds Garlic Grated parmesan cheese Salt & ground pepper Turkish bread Weight /Unit 2 1 1 1 1 1 1 1 1 Cost /Unit $5.98 $8.63 $1.65 $3.00 $6.11 $2.30 $3.29 $2.37 $3.00 Total
    • Register Now

    Grilled mushrooms on toast with rocket pesto.xlsx

  • 2 pages Pumpkin & bean salad with feta all cost.xls
    • Pumpkin & bean salad with feta all cost.xls
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Futura Training Standard Recipe Card Name of dish: Ref.source: Total Cost: Portion Cost: Portion nos.: $30.09 $30.09 Sales Price $6.50 Portion size.: Sale Price at 30% ( Food Cost) Food Cost % 1 $100.30 462.9% Commodities Item Specification pumpkin red on
    • Register Now

    Pumpkin & bean salad with feta all cost.xls

  • 5 pages Bircher Muesli.xls
    • Bircher Muesli.xls
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Futura Training Standard Recipe Card Name of dish: Ref.source: Total Cost: Portion Cost: Portion nos.: $56.41 $56.41 Sales Price $6.50 Portion size.: Sale Price at 30% ( Food Cost) Food Cost % 1 $188.03 867.8% Commodities Item Specification gala apple rol
    • Register Now

    Bircher Muesli.xls

  • 5 pages Barley, blueberry and watercress salad all cost.xls
    • Barley, blueberry and watercress salad all cost.xls
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Futura Training Standard Recipe Card Name of dish: Ref.source: Total Cost: Portion Cost: Portion nos.: $40.31 $40.31 Sales Price $6.50 Portion size.: Sale Price at 30% ( Food Cost) Food Cost % 1 $134.37 620.2% Commodities Item Specification barley green b
    • Register Now

    Barley, blueberry and watercress salad all cost.xls

  • 4 pages Stocktake sheet make.xlsx
    • Stocktake sheet make.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Date Supplier Product supplied (food Date code Visual Temp (C) Accept/Rej name) check (tick ect if ok) What you did to fix it Sign Stock take sheet Items Specification Weight /kg/l/unit Price Stock at hand Value Minimum Maximum Order Level Level required
    • Register Now

    Stocktake sheet make.xlsx

  • 3 pages Stocktake sheet.xlsx
    • Stocktake sheet.xlsx
    • Canterbury College, Canterbury
    • COOKERY 201 - Fall 2016
    • Date Supplier 6/21/2016 Pacific King Product supplied (food name) Invoice No Visual check (tick if ok) Temp (C) Accept/ What you did to fix it Reject Sign / C Accept SS 121980 / C Accept SS 121980 / C Accept SS Prawn, Tiger 26/30 x40kg 121980 / C Accept S
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    Stocktake sheet.xlsx

  • 8 pages work effectively with others.docx
    • work effectively with others.docx
    • Canterbury College, Canterbury
    • work effectively with others
    • BUSINESS 203 - Fall 2016
    • 1 (a) JOB TITLE: Kitchen Hand Responsibilities and Duties: Ensure that the restaurant kitchen produces a high quality of clean utensils and materials Monitor all food storage facilities to ensure that proper storage techniques are being used and that the
    • Register Now

    work effectively with others.docx

  • 1 pages coach others in job skills Part A.docx
    • coach others in job skills Part A.docx
    • Canterbury College, Canterbury
    • coach other in job skills
    • BUSINESS 301 - Fall 2016
    • Part A 1. What Problems The problems are the following: Jessica knows only Nikita used to work as a kitchen hand before, but she has never seen or known Nikitas performance or her knowledge for working in the kitchen. Jessica gives Nikita to work on Frida
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    coach others in job skills Part A.docx

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