Download or read book Clean and maintain kitchen premises SITHCCC0048 Trainer guide and learner workbook William Angliss Institute written by William Angliss Institute of TAFE. and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This set of resources, from the William Angliss Institute (Australia), were designed to meet the needs of indigenous learners and learners with literacy needs who were undertaking qualifications in hospitality. This resource covers: why cleaning is important, the cleaning process, cleaning products, workplace health and safety, the cleaning schedule and safe waste disposal. This unit includes: * a Learner Workbook with extensive visual content and text and activities at appropriate language, literacy and numeracy (LLN) levels. * a brief Trainers’ Guide with advice on using the activities in the workbooks * a Trainer Guide with general advice and suggestions on supporting Indigenous learners and learners with LLN needs. The William Angliss Institute resources include these units: * Why is a clean kitchen important? * The cleaning process (Four steps for cleaning. Storing) * Cleaning equipment (Use cleaning equipment safely. Check before you start work. Care of cleaning equipment. Cleaning electrical equipment. Report damaged equipment) * Cleaning products (Types of cleaning products. Use cleaning products safely. What is an MSDS? Diluting chemicals – the maths) * Cleaning safely (How to prevent problems. Cleaning hazards. Make sure you know what to do. What to do if there is an accident) * The cleaning schedule (Following a cleaning schedule. Daily cleaning worksheet. Follow safe work procedures) * Cleaning procedures (Washing dishes and utensils. Cleaning kitchen equipment. Cleaning surfaces. Cleaning storage areas. Cleaning waste bins) * Sorting linen (What is linen? Why is washing linen important? Where is linen washed? Why is linen sorted?) * Safe disposal waste (Disposal of hazardous waste. Recycling. Section summary) * Key words.

Download or read book Use food preparation equipment SITHCCC101 Trainer guide and learner workbook William Angliss Institute written by William Angliss Institute of TAFE. and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This set of resources, from the William Angliss Institute (Australia), were designed to meet the needs of indigenous learners and learners with literacy needs who were undertaking qualifications in hospitality. This resource covers: Food preparation equipment, using knives and other equipment, weights and measures, cleaning and maintaining kitchen equipment, using a recipe book. This unit includes: * a Learner Workbook with extensive visual content and text and activities at appropriate language, literacy and numeracy (LLN) levels. * a brief Trainers’ Guide with advice on using the activities in the workbooks * a Trainer Guide with general advice and suggestions on supporting Indigenous learners and learners with LLN needs. The William Angliss Institute resources include these units: * Introduction (The Gums. Mise en place) * Food preparation equipment (Types of kitchen equipment. Selecting kitchen equipment. Assembling equipment. Handling electrical equipment safely) * Using knives (Parts of a knife. Types of knives. Knife maintenance. Cutting techniques. Traditional cuts. Handling knives safely) * Weighing and measuring ingredients (Weighing ingredients. Measuring ingredients. Calculating ingredient requirements) * Using equipment for food preparation (Food processor. Grater. Chef’s knife. Measuring spoon. Whisk. Filleting knife. Measuring jug. Electric mixer. Vegetable peeler. Scales. Blender) * Cleaning and maintaining kitchen equipment (Cleaning the equipment. Maintaining equipment) * Recipe book * Key words.

Download or read book Prepare rooms for guests SITHACS005B Trainer guide and learner workbook William Angliss Institute written by William Angliss Institute of TAFE. and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This set of resources, from the William Angliss Institute (Australia), were designed to meet the needs of indigenous learners and learners with literacy needs who were undertaking qualifications in hospitality. This resource covers: Housekeeping tasks, employability skills, the cleaning trolley, trolley safety rules, ordering supplies, workplace healh and safety, making beds, guidelines for cleaning rooms, cleaning products and equipment, pest control procedures. This unit includes: * a Learner Workbook with extensive visual content and text and activities at appropriate language, literacy and numeracy (LLN) levels. * a brief Trainers’ Guide with advice on using the activities in the workbooks * a Trainer Guide with general advice and suggestions on supporting Indigenous learners and learners with LLN needs. The William Angliss Institute resources include these units: * Housekeeping tasks (Health and safety in housekeeping work. Safe work practices and procedures) * Set up and clean the trolley (Equipment on the trolley. Equipment in the cleaning bucket. Fresh linen. Cleaning supplies and room supplies. Trolley safety. Clean your trolley at the end of the shift) * Accessing rooms (Type of room. Housekeeping worksheet. Accessing rooms. Key control) * Making beds (Bed making tasks) * Cleaning rooms (Cleaning different types of rooms. Cleaning procedures. Using fewer resources when we clean. Cleaning products) * Pests and other problems (Pests. Unusual or suspicious items or activities. Lost property. Section summary) * Your environmental impact (Cleaning in an environmentally friendly way. Hazardous substances and biological waste) * Key words.