Food Production Theory
Completion requirements
This course unit is intended to impact in trainees in cooking skills and attitudes required for professional
cookery
-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage
application.
1. Kitchen Organization
1.2. Equipments
Equipment space must also be considered
-Large equipment .e.g. sinks, refrigerator, gas cookers can be shared to make a work section.
-Floor plan can show the general arrangement of the equipment and relationship between one area to
another.