CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCTION
Competency Unit Title BASIC KITCHEN EQUIPMENT MAINTENANCE

The person who is competent in this CU shall be able to practice basic kitchen equipment maintenance activities. Upon
completion of this competency unit, trainee will be able to:-
Learning Outcome
 Identify basic kitchen equipment maintenance task
 Carry out basic kitchen equipment maintenance procedure
 Maintain basic kitchen equipment maintenance procedure
 Report basic kitchen equipment maintenance

Training
Competency Unit ID HT-012-2:2012-E01 Level 2 48 Credit Value 5
Duration
Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills Environmental Hours Mode Criteria

1. Identify basic i. Introduction on Kitchen 4 Lecture, Video i. Basic Kitchen

kitchen equipment Department equipment Presentation & equipment
maintenance task  Electrical and gas Observation maintenance
equipment functions and
 Basic of kitchen operations
maintenance identified.
measurement ii. Overall kitchen
 Skill levels equipment
requirement and maintenance
standards of task practiced
professionalism
 Department
expectations

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
ii. Understanding of kitchen iii. General kitchen
equipment maintenance maintenance
task aspect in the
kitchen based
 Equipment
on HACCP,
Maintenance standard OSHA, DOE
and practice and local
 The different in kitchen authority
maintenance guidelines
procedure implemented,
 Important of kitchen performed,
equipment maintenance practiced and
-fire hazard demonstrated
-food sanitation
-cost factor

i. Determine kitchen 8 Demonstration,

equipment maintenance Observation &
task guidelines Hand-on
requirements Practices
ii. Implement kitchen safety
requirement with the
regulatory body / agency
related: Attitude:
- Occupational Safety and i. Meticulous in
Health Administration identifying kitchen
(OSHA) equipment
- Environmental Quality maintenance
Act 1974 (127) activities
- Bomba requirement.
- Ministry of Health
- Other regulatory body / Safety:
agency i. Adhere to safety
and HACCP
requirement

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

1. Carry out basic i. Manual and mechanical 4 Lecture, Video i.Manual and
kitchen cleaning of kitchen Presentation & mechanical
equipment equipment Observation cleaning
maintenance ii. Sanitising equipment kitchen
procedure and work surfaces equipment
iii. Basic cleaning kitchen activities
hood and drainage interpreted.
Kitchen
maintenance
i. Acknowledge manual 8 Demonstration, procedures
cleaning and Observation & identified
mechanical kitchen Hand-on ii. Cleaning and
equipment maintenance Practices sanitising of
procedures. exhaust hood
ii. Determine kitchen and drainage
maintenance activities performed
workflow.
iii. Determine cleaning
exhaust hood and
drainage.

Attitude:
i. Meticulous in
carrying out basic
kitchen equipment
maintenance
procedure

Safety:
i. Adhere to safety
and HACCP
requirement

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

2. Maintain basic i. Basic kitchen 4 Lecture, Video i. Kitchen

kitchen equipment Presentation & maintenance
equipment maintenance check Observation activities
maintenance list checklist and
procedure ii. Kitchen equipment requirement
maintenance determined
programme. ii. Checklist
based on
basic kitchen
i. Identify kitchen 8 Demonstration, equipment
maintenance activities Observation & maintenance
checklist and Hand-on programme
requirement Practices filled
ii. Interpret checklist iii. Basic kitchen
based on kitchen equipment
maintenance maintenance
programme. activities
iii. Apply basic kitchen workflow
equipment maintenance sustained
activities workflow.

Attitude:
i. Meticulous in
maintaining basic
kitchen equipment
maintenance as
per operation

Safety:
i. Adhere to safety
and HACCP
requirement

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

4. Report kitchen i. Types of kitchen 4 Lecture, Video i. Types of kitchen

equipment equipment maintenance Presentation & maintenance
maintenance report Observation report work
 Manual report determined
 Forms ii. Kitchen
 Electronic Data equipment
ii. Standard related report maintenance
form and procedures. report procedures
determined
iii. Kitchen
i. Identify types of kitchen 8 Demonstration, equipment
maintenance report work. Observation & maintenance
ii. Update and compile Hand-on report update
kitchen equipment Practices and compiled
maintenance report iv. Kitchen
iii. Submit kitchen equipment
equipment maintenance maintenance
report report submitted

Attitude:
i. Meticulous in
identifying
kitchen
equipment
maintenance
report

Safety:
i. Adhere to safety
and HACCP
requirement

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Employability Skills
CORE ABILITIES SOCIAL SKILLS
01.01 Identify and gather information 1. Communication Skills
01.02 Document information, procedures or processes 2. Conceptual Skills
01.03 Utilize basic IT applications 3. Interpersonal Skills
01.04 Analyze information 4. Learning Skills
01.05 Utilize the Internet to locate and gather information 5. Leadership Skills
01.06 Utilize word processor to process information 6. Multitasking and prioritizing
7. Self-discipline
02.01 Interpret and follow manuals, instructions and SOP’s 8. Teamwork
02.02 Follow telephone/ telecommunication procedures
02.03 Communicate clearly
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
02.06 Write memos and letters
02.07 Utilize Local Area Network (LAN)/Intranet to exchange information
02.08 Prepare pictorial and graphic information

03.01 Apply cultural requirements to the workplace

03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group

04.01 Organize own work activities

04.02 Set and revise own objectives and goals
04.03 Organize and maintain own workplace
04.04 Apply problem solving strategies
04.05 Demonstrate initiative and flexibility

06.01 Understand systems

06.02 Comply with and follow chain of command
06.03 Identify and highlight problems
06.04 Adapt competencies to new situations/systems
06.05 Analyze technical systems
06.06 Monitor and correct performance of systems
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Tools, Equipment and Materials (TEM)
ITEMS RATIO (TEM : TRAINEES)

1. Kitchen Equipment 1:5

2. Kitchen Utensils 1:1
3. Checklist 1:1
4. Standard Operation Procedure (SOP)/Manual Standard Form 1:5

References
REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition. Wiley. ISBN: 978-0-470-42135-2
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-0-470-19752-3
3. The Culinary Institute of America, In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 978-0-471-20202-8
5. Online Video Resources
 Roux-Be (The Reluctant Chef online resources) - http://www.reluctantgourmet.com/rouxbe.htm
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryreference/tp/culinaryvideos.htm
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary & related resources) - http://www.ciachef.edu/

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