CLEAN AND MAINTAIN KITCHEN PREMISES 

(21.5 hrs.) 
STUDY GUIDE 
 
Prepared by:  
Krizyl May B. Alda, Trainer 
 
INTRODUCTION 
 
Welcome to this online training of CLEAN AND MAINTAIN KITCHEN PREMISES! This 
course deals with knowledge and skills, and attitudes in cleaning and maintaining 
kitchen premises in Cookery.  
 
OBJECTIVES 
 
At the end of this module, you should be able to: 
1. Clean, Sanitize and Store Equipment 
2. Clean and sanitize premises 
3. Dispose of waste 
 
KEY CONCEPT 
 
Unit 1. Clean, Sanitize and Store Equipment 
● Different Kitchen Tools and Equipment 
● Cleaning Equipment and Supplies 
● Ways of Cleaning Kitchen Tools  
● Clean and Sanitize Premises 
● Proper Storage of Tools and Equipment 
● Kitchen Tools and Equipment Maintenance  
 
LEARNING RESOURCES 
 
1. Self-paced Learning Materials uploaded in LMS (Interactive Book-type lessons, 
H5Ps, Online presentations, etc)  
2. Webinars 
3. Task Sheets and Performance Criteria Checklist 
 
STUDY QUESTIONS 
 
Unit 1. Clean, Sanitize and Store Equipment 
1. What are the different tools and equipments? 
2. What are the different cleaning equipments and supplies? 
3. How do we clean kitchen tools? 
4. What are the proper ways and sanitization of kitchen premises? 
5. What are the proper storage of tools and equipment? 
6. How are we going to maintain the performance of the equipment?  
  
 ACTIVITIES ​(Include Online and Offline activities) 
 
A. Online Activities 
 
1. Orientation Program 
a. Attend the orientation to be held via Google Meet Webinar on August 24, 
2020 Monday 07:00 AM to 11:30 AM: 
https://meet.google.com/qos-zmte-cix 
b. Access the Learning Management System, and read the Study Guide. 
c. Participate in the Discussion Forum entitled “Self-Introduction”  
d. Take the Pre-Test Exam. 
 
2. Webinar on MWF(7:00 AM) Attendance checking 
 
3. Online Learning Activities 
a. Read eLearning contents 
b. View videos 
c. Use interactive eLearning materials 
d. Take Unit Test  
e. Participate in Forums (required) 
Note: A certificate shall be awarded to those who participated in all forum 
discussions and pass the unit-test and post-test. 
 
B. Offline Activities 
 
a. Practicum 
b. Institutional Assessment 
1. Written Test. 
2. Application Test 
3. Portfolio assessment 
4. Mentoring and Coaching 
 
Important Skills to be learned:  
a. Quick Fixing of Soiled Tools and Equipment 
b. Preventive Measurements inside the Laboratory Kitchen 
c. Classification of Tools and Equipment 
d. Importance of HACCP 
STUDY SCHEDULE 
Please refer to the schedule for your reference 
DATE/P TOPICS  ACTIVITY  VENUE AND  NO OF 
ERIOD  TIME  HOURS 
s  Orientation  Learner’s Orientation  Google Meet  1hrs.  
Program  Program    
Participate in the    1hr 
Discussion Forum  LMS  
Self-Introduction 
Take Pre-Test  LMS  30 mins 
 Unit 1.  Read Lesson 1.1.1  LMS  2hrs 
Cleaning and  Different Kitchen Tools 
Sanitizing  and Equipment 
Equipments  Take Quiz 1.1.1  LMS  15 mins 
Read Lesson 1.1.2   LMS  1hr 
Cleaning Equipment 
and Supplies 
 
Read Lesson 1.1.3  LMS  1hr 
Ways of Cleaning 
Kitchen Tools 
Task Sheet 1.1.3  LMS  30mins 
Read Lesson 1.1.4  LMS  1hr 
Clean and Sanitize 
Premises 
Read Lesson 1.1.5  L  1hr 
Kitchen Tools and 
Equipment 
Maintenance 
 
REFERENCES: 
1. CBC Facilitate eLearning Sessions 
2. CBLM Facilitate eLearning Sessions 
3. Online Researchers, Journals/Articles (See Learning Materials)