2-CBLM Commercial cooking Final -!.docx

METRO DUMAGUETE COLLEGE (MDC)
E.J. Blanco Ext., Daro, Dumaguete City, Negros Oriental
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Website: www.mdci.edu.ph
“Get the Skills. Get the Job. Start your own Business.”
COMPETENCY-BASED LEARNING MATERIALS
Sector: Tourism
Qualification: COMMERCIAL COOKING NC III
Unit of Competency: PLAN AND CONTROL MENU-BASED CATERING
Module Title: PLANNING AND CONTROLING MENU-BASED CATERING

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UNIT OF COMPETENCY : PLAN AND CONTROL MENU-BASED CATERING
MODULE TITLE : PLANNING AND CONTROLLING MENU-BASED
CATERING
MODULE DESCRIPTOR : This module deals with the basic planning, preparing
and controlling of menu-based catering within
established enterprise systems.
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL: NC III
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Plan and prepare menus.
LO2. Control menu-based catering.
LO3. Practice portion control.

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LO1. PLAN AND PREPARE MENUS
ASSESSMENT CRITERIA:
1. Enterprise and/or customer requirements are identified for menus.
2. Menu items are determined according to the different menu planning
considerations.
3. Costs of menu items are established and compliance is ensured with enterprise
costing constraints.
4. Menus are prepared as required by the enterprise, type of cuisine or particular
situation
5. Menus are organized and written using:
 Terminology appropriate to the market and style of menu.
 Item descriptions which promote menu items
CONTENTS:
 Menu Planning procedures
 Kinds of menus
 Menu structure
 Writing and designing the menus
 Recipe/Menu Costing
CONDITIONS:
The students/trainees must be provided with the following:
 Writing materials
 References
 Handouts
 Sample menus and menu cards
METHODOLOGIES:
 Lecture/Discussion

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 Demonstration
 Hands-on
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
 Oral questioning
 Evaluation of samples of menus prepared by the candidate

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LO2. CONTROL MENU-BASED CATERING
1. Appropriate catering control systems are selected and used according to
enterprise requirements.
2. Production schedules are planned giving consideration to menu constraints,
available equipment, expertise of labor and available time.
3. Labor costs are controlled considering the roster, scheduling, award conditions
and rates.
4. Product utilization and quality is optimized through the application of portion
control and effective yield testing.
5. Stock control measures are applied by following correct receiving and storing
procedures
6. Security procedures in food production and storage areas are applied to
minimize risks of theft, damage or loss.
CONTENTS:
 Production schedule
 Recipe/Menu Costing
 Yield testing and portion control
 Controlling labor costs
 Different kitchen forms and their uses e.g. production planning sheets, daily kitchen
reports, spoilage reports
CONDITIONS:
 References
 Handouts
 Sample menus, production schedules, catering plans and checklists
METHODOLOGIES:

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 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Review of samples of menus, production schedules, security plans and checklists
prepared by the candidate.

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LO3. PRACTICE PORTION CONTROL
1. Correct portioning activities are identified through
 Weight
 Volume
 Count
2. Correct tools portioning are calculated and used.
CONTENTS:
 Recipe yield testing
 Portion sizes and control
CONDITIONS:
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/food items
 Calculator
METHODOLOGIES:
 Lecture/discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:

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 Written test
 Practical test
 Observation

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Learning Outcome 1. PLAN AND CONTROL MENU-BASED CATERING

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Information Sheet 1.1.1
Menu
It is a detailed list of food and beverage offerings with their respective prices. It is prepared by a food
and beverage service businesses to keep the customers informed about the availability of various F&B
items. Menu is a list of dishes that are available for sale in a food service outlet or that can be served at
a meal. In French, menu means ‘in minute detail and in English, it is also termed as ’bill of fare’. It is
believed that the term ‘menu’ was first used in 1541 when Duke Henry of Brunwick was seen referring
to a sheet of paper during a Feast.

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In a restaurant, the menu is a list of food and
beverages offered to customers and the
prices. A menu may be à la carte – which
presents a list of options from which
customers choose – or table d'hôte, in which
case a pre-established sequence of courses is
offered. Menus may be printed on paper
sheets provided to the diners, put on a large
poster or display board inside the
establishment, displayed outside the
restaurant, or put on a digital screen. Since
the late 1990s, some restaurants have put
their menus online.
On being asked what he was referring to, he
replied that it was a kind of programme of
dishes, and by consulting it he could reserve
his appetite for the dishes he liked the best.
This Idea gained popularity and was used in
all the Banquets. It is assumed that menu
developed from that event. Every sector of
the food and beverage industry, whether
operating for commercial or welfare purpose,
large or small, uses a menu. It not only
informs the guests what the available dishes
are, but also helps the operator know what
he/she is going to prepare. The menu is the
basis upon which all managerial and
operational activities of the food and
beverage operations needed.
The five features that a menu must have in order to carry its weight and make its presence
worthwhile.
1. READABILITY

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Perhaps the most important aspect of your menu should be its overall readability. Use fonts that are
easy to decipher – nothing overly stylized that may cause people to have difficulty reading. Also
remember to use lettering that contrasts with the background so that it pops off the page. In terms of
the content, use language that is vivid and appealing, but don’t cram in too much or your menu will be
cluttered. Be concise. After all, you don’t want your customers spending all their time just reading the
menu!
2. ALLURE
Your language isn’t the only way to make your food sound appetizing. Photos also say a great deal
about your menu items, so any pictures need to look inviting and delicious. Don’t use photos with
poor lighting or where the food is sloppily put together – be detailed in the photography process so
your images always look tempting and ready-to-eat.
However, alluring imagery doesn’t stop at the photos. The design of the menu itself should be
welcoming and consistent with your theme. Choose a color scheme with only a few main colors, and
don’t try to utilize too many different hues, as this will only serve to distract from the design and
create tension. Don’t forget to add borders or other graphic touches to tie your menu pages together.
3. VARIETY
While this point refers more to the menu items than to its design, it’s still an important factor. People
like to see a range of options (both in food and pricing), so there should be some variety on your menu

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– not an overwhelming amount, but enough to appeal to diverse tastes. Add some seasonal items to
your rotation to create some urgency. Nothing gets people interested like a “limited time only” deal!
4. BRANDING
Sometimes it’s important to remind people who they’re dealing with. Keep your brand front and
center by including your logo or name on the front page of your menu. You can also use other
branding elements like a unique font or color scheme, as long as they are all consistent throughout the
menu. The idea is to create a unique atmosphere, and your menu can contribute this if you let it speak
with your brand voice and characteristic traits.
5. ORGANIZATION
Don’t make your patrons do all the work in finding menu items. Clearly organize your menu based on
sections (i.e., Appetizers, Beverages, Lunches, etc.) so that it is logical and your customers don’t have
any trouble finding what they want. Again, the less time they spend on the menu, the more time they
have to eat and enjoy the food, and the better impression your restaurant will make.
A good menu must:
 It should be present clear & should have Unambiguous information.
 Adhere to food safety and nutrition policies of the business.
 Meet or outstrip guest’s expectation.
 Be truthful in describing the taste and preparations.
 Be strictly going with the production and service facilities of the business.

Basic Functions of the MENU
A. Basis for Operations.
The menu forms the basis for all activities that are carried out in the restaurant and in the
food and beverage department as whole.
Activities such as equipment purchase, ingredient purchase, staff recruitment, production
process, organizing service areas, pricing, interior design, cooking methods, service
procedure and so on.
In the absenceof menu, the management willnot know what cooking and serviceequipment
to buy or what food to prepare and sell on a regular basis. II.
B. Communication Device.

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The menu communicates to the guests the dishes available for sale, along with their prices
and short descriptions of each item.
It also informs whether the dishes are spicy or non-spicy, vegetarian or non-vegetarian, the
tax percentage, waiting time, and so on.
C. Effective Sales tool
The menu is primarily a sales tool.
In Fast food outlets and casual dining restaurants, they are presented attractively in bright
colours on display boards with pictures which motivate people to buy.
Menu card describes dishes in an appetizing way, making it easy for customers to select
dishes, help locate dishes they are looking for by printing pictures, promote ‘chef’s special’
dishes, happy hours, and so on.
D. Image Builder
The font style, design, colour, quality of the card, variety of dishes on offer, presentation
styles, and so on, speak about the profile of the restaurant.
One can assess the quality of the staff in production and service areas, kind of equipment
used, infrastructure of the restaurant, customer profile, and so on, by going through the
menu.
Menu can be presented in many ways: by displaying it on boards, laminating the card,
presenting it in a leather folder, printing it on a cloth, and so on, according to the
management’s decision.
Menu undoubtedly portrays the image of the restaurant; Guests should be tempted to go
through the menu card by its appealing nature.
Dirty or torn menu cards and cards with stickers of corrected price, damage the image of
the restaurant.
TYPES OF MENU
Menus offered by various food service establishments come under the following two categories:
1. Table d’ Hote Menu.
2. A la Carte Menu.
Table d’ Hote Menu
It is a fixed menu with limited number of course for a set price.
A limited choice may be given for each course.
Key characteristics of this type of menu are as follows:

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 Set number of course.
 Limited choice within each course or amongst course.
 Set price for all courses.
 Food prepared beforehand and available at a same time.
This type of menu is offered mainly in Banquets, restaurants where Buffet lunch and dinner
are offered.
‘Combo Meals’ offered in a fast food outlets and ‘Thali Meals’ offered in Indian restaurants
are examples of this type of menu.
A set price is charged for the menu irrespective of the amount consumed.
Advantages Limitations
 Does not require too much of kitchen area
 Needs limited kitchen and service equipment.
 Mise en place work to be carried out is less.
 Does not require much of Labour as the numbers
of dishes to be prepared are limited.
 Does not require much of food storage area.
 Food wastage is almost nil in welfare catering
where the volume of business is known, whereas
there may be a little wastage in commercial
operations where the volume forecasting is
difficult.
 It is comparatively easier to contain the food cost.
 Customers do not have extensive choice to
choose from the dishes.
 Customers have to pay fixed amount whether or
not they consume all the courses or receive
dishes of their liking. Menu does not address
needs of children, aged and convalescents in
commercial restaurants and caters only to the
general market of varying age groups and
palate.
A la Carte Menu
 This type of menu offers a wide choice of dishes under each category and each dish is priced
separately.
 The bill amount will be according to the customer’s order.
Key Characteristics of this type of menu are as follows:
 Extensive choice of dishes within each course/category.
 Each dish is priced separately.
 Dishes are cooked as per order (after receiving the order)

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 Each dish has a waiting time.
 Customers are billed according to the order placed.
 Short description is mentioned under each dish for customers to know what they are
ordering.
 This type of menu is offered in all types of food service business except banquets, flight
catering, and institutional catering.
 Dishes in a la carte service are semi-prepared beforehand and finished off after receiving the
order.
 Each course/category has a waiting time which depends on:
 Degree of preparation work carried out in advance. o Time required for final cooking
 Usage for convenience products, if any.
 Efficiency of equipment in use.
 Kitchen layout
 Skill level of staff
 Once the waiting time is fixed for a dish considering the points given above, the chef must
ensure that the dish reaches the table within the time mentioned without delay.
 Customers have extensive choice of dishes to
choose from. Customers pay for the dishes they
order for.
 It effectively addresses needs of requirements of
guests of varying age groups and palates.
 Guests get freshly cooked dishes.
 Needs more kitchen area and kitchen
equipment.
 Needs high volume of Mise en place work to be
carried out.
 Requires more kitchen staff.
 Calls for variety of service equipment.
 Since food orders are prepared as and when
they are received, work stress on kitchen staff is
very high during peak periods, which might
result in poor quality output. Work load is not
evenly distributed.
 It is comparatively difficult to contain food cost
as one cannot predict customers’ preferences
and menu mix.
 More food wastage in this style of operation.

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Table d hote and A la carte menus- A comparison of features.
Features Table d’ hote Menu A la Carte Menu
1. Menu choice Limited choice of dishes Extensive choice of dishes.
2. Price Set price for all the dishes Each dish is priced separately and bill
will be according to the order
3. Preparation Dishes are prepared beforehand and
kept ready for service
Prepared as and when orders are
placed
4. Kitchen equipment/
area/staff
Less required More
5. Volume forecasting Easier in welfare, function, flight
catering; slightly difficult in commercial
establishments offering both types of
menus
Very Difficult
6. Food wastage Almost nil in welfare catering and
minimum in other operations and the
wastage is in cooked form; in some
hotels it is sent to cafeteria
More wastage as mise en place must be
kept ready for all the dishes given in
menu and though the prepared and
half-cooked ingredients may be stored,
it cannot be kept for long without
deterioration in quality
7. Workload of kitchen
staff
Evenly distributed, no stress Not evenly distributed; under stress
during the peak hours
8. Efficiency of staff
performance
Better Poor during peak hours
9. Guest’s satisfaction
level
Low Very high since the guest can choose
what he/she wants to have?
10. Requirements of
guests
Does not cater to requirements of all
the guests in commercial operations,
such as children, convalescents, aged,
and so on
Addresses the needs of guests of all age
groups

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OTHER TYPES OF MENUS
Other than these basic two, there are some more menus which are also seen in some food services
areas.
Plat du jour.
 It means the specialty of the day.
 These are some special dishes prepared by the Chefs to break the monotony, and serving
something new to attract the customers.
 These special dishes can be introduced for every meal, every day, or every week according to
the catering policy of the restaurant.
 Pricing of these dishes are generally higher than the quoted price of other dishes in same
category in a a la carte menu, as these the special for the day.
 Special dishes are communicated to guests in many ways- in the form of inserts, tent cards,
display on boards, and so on.
 It acts as an effective sales tool.
 It adds up to the image of the restaurant.
 It reflects the skill of the chef and motivates
him and his staff to introduce new recipes.
 It gives an edge over the competitor since this
menu introduces very special dishes that are
exclusive to the restaurant.
 If unsold, it results in food wastage since
speciality dishes call for ingredients that are
either not used in preparation of regular
dishes of the menu or are treated differently
.
Carte du Jour
In French, it means the card of the day. It refers to all menus of the day, combining a la carte, table d’
hote, and plat du jour menus.

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Self-check 1.1.1
Identifications: Identify what is being ask in every statement. Write your answer in the blank
before the number.
1. __________________It is a detailed list of food and beverage offerings with their
respective prices
2. ____________________ It is a fixed menu with limited number of course for a set price and a
limited choice may be given for each course.
3. ____________________ This type of menu offers a wide choice of dishes under each category
and each dish is priced separately and the bill amount will be according to the customer’s
order.
4. ____________________ These are some special dishes prepared by the Chefs to break the
monotony, and serving something new to attract the customers.
5. ____________________ In French, it means the card of the day. It refers to all menus of the
day, combining a la carte, table d’ hote, and plat du jour menus.
6-10. Give the five features that a menu must have in order to carry its weight and make its presence
worthwhile.

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Answer Key 1.1.1
11. Menu
12. Table d’ hote menu.
13. A la carte menu.
14. Plat du jour.
15. Carte du jour
16. Readability
17. Allure
18. Variety
19. Branding
20. Organization

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Information Sheets 2.1.1
MENU PLANNING PRINCIPLES AND FACTORS TO CONSIDER
Menu planning principles include balance, nutritional quality, aesthetics, and variety, including color,
texture, flavors, shapes and sizes of food. The equipment and personnel available to produce and serve
the menu are also important considerations in planning the menu. Along with all of these
considerations, the effective foodservice manager also has to consider costs, production and other
management issues.
Factors affecting menu planning can be organized into two main areas: customer
satisfaction and management decisions. Both of these areas must be considered when menus are
planned. Having a menu without customers is like having 1000 acres of land for sale—in Antarctica. At
the same time, a menu with items that cannot be produced at an acceptable cost will simply put a
foodservice operation out of business or drive a noncommercial operation into the red. Most
foodservice directors know that this could mean the end of their job.

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Four factors related to customer satisfaction include sociocultural background, food habits and
preferences, nutritional influence,
and aesthetics.
Customer satisfaction. Knowing your
customers (and your potential
customers) is obviously a key to
planning and designing menus. Think
about yourself as the customer. What
are some of the reasons you like or
dislike a menu? You probably have
certain preferences— certain foods and
combinations of foods—from your
experiences growing up. Many of us
only like the way mom makes spaghetti
sauceor the way dad grills the steaks;or
we think that grandma’s sugar cookies
are definitely the best. We almost can’t
eat tomato soup without grilled cheese
sandwiches or meatloaf without
mashed potatoes AND gravy. Collecting
some market research on our
customers and studying food and menu trends can help menu planners to keep the menu fresh and
satisfying for our customers. Always keep the sociocultural background and food habits and
preferences of the customer in mind when planning menus.
The influence of nutrition and government regulations
Increasingly, our knowledge of nutrition is influencing the way we eat. The U.S. government issues
Dietary Guidelines with recommendations about how people should eat. Many nutrition trends, such
as smaller portions, ethnic foods, and gluten-free diets also affect menu planning, Think about the new
food products that have become availablein your grocery store or your localrestaurants in the lastyear.
Many of these new items have some nutritional claim that has brought them to the store shelf or the
plate. Noncommercial foodservice operations, particularly in schools and in health care settings, have a
nutrition mandate from both the government and the customer. When it comes to feeding children and
the elderly, many other different issues surface. Some of these issues involve foods and surroundings
unfamiliar to kids, and the ability of older patients to chew and swallow. The list goes on. Sometimes
customers may be misinformed about nutrition; then we have the bigger job of educating them, as well

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as trying to feed them a well-balanced, healthy diet. In some settings, the menu also serves as a
nutrition education tool.
A few key points to remember for the non-commercial sector:
 A “textbook” approach to menu planning is not enough. As a foodservice or dietetic professional, you
have to recognize those unique factors that significantly affect each individual consumer.
 You must design your menus to ensure a balanced, nutritious diet that reflects more of the recipient’s
values than your own. The introduction of unusual or unfamiliar foods may cause a customer to lose
interest in eating altogether.
 A noncommercial foodservice menu can be used to help a consumer adjust to a new, unfamiliar
regimen. But this educational function usually requires an increased menu variety with a greater food
production effort and perhaps higher costs.
Aesthetics
Not to be forgotten is the issue of aesthetics. You’ve heard it many times before: we do eat with our
eyes. How our food is presented, along with texture, consistency, color, shape, and the preparation
method, influences how we feel and what we think about a menu. It can even influence our appetite
and our interest in eating.
MANAGEMENT DECISIONS
When the menu is thought of as amanagement tool, anumber of other factors related to menu planning
enter the picture. To plan a good menu you need to consider the following factors:
 food cost and budgetary goals of the foodservice operation
 production capability, including available equipment and personnel
 type of service and food delivery system
 availability of foods
 the philosophy of the business and foodservice operation

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Each one of us has probably had at least one experience in our lives when the menu planner failed to
consider all of the above factors. One common to many may be Thanksgiving dinner—either at home
or in your foodservice operation—and production capability. The oven(s) is full of roasting turkey and
perhaps the bread stuffing has been squeezed into the side. Now, what will we do with the baked sweet
potatoes, the baked corn, and the green bean casserole, plus the pies and rolls that need to be baked?
The experienced and wise menu planner considers production capability and adjusts the menu
accordingly. Perhaps the sweet potatoes, corn, and green beans can all be steamed instead of baked,
and the pies and rolls can be baked ahead of the turkey.
Another effective menu planning principle to consider is called cross-utilization. This “best practice”
involves using one food product in multiple ways. Let’s consider a standard chicken breast as an
example. A teriyaki-glazed chicken breast could be a center of the plate item, while a home-style
chicken noodle soup, a Napa almond chicken salad, and buffalo chicken pizza could also be menu
offerings. This allows the operation to purchase just one product, saving time and reducing costs, while
offering a large variety of different dishes. More expensive and more perishable food items, such as
fresh meats, poultry, fish and produce items, should be cross-utilized as much as possible when menus
are planned to reduce waste and better control costs.
Be sure to think carefully and keep in mind the capabilities of your operation, your production capacity,
food availability, employee skills and financial goals when planning menus.
SUGGESTED STEPS IN MENU PLANNING
Once it’s time to actually plan the menu, the conventional wisdom is to start with a menu pattern that
fits your operation and then work through breakfast, then lunch, then dinner. For instance, if you are
planning a lunch menu, will you have soups, salads, sandwiches, pizzas, full platters, sides, desserts, and
beverages? How many selections will you offer in each of your chosen menu categories? Will you have
daily specials? Are there any other special options you might want to offer your customers?

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Once you establish your menu categories, it is
recommended to plan the main entrees (platters)
first, then the sides that go with the entrees. Other
entrees, such as sandwiches and entrée salads are
planned next, followed by soups, appetizers,
additional sides, and any planned daily
specials. Desserts and beverages finish off the
categories. This sequence of working through the
menu categories helps make sure the most
expensive dishes are chosen first so the lower-priced
items can better fit in the plan and complement the
choices offered. Typically the more limited the
menu choices, the easier it is to control costs, so it’s
not surprising that many successful operations serve
only pizza and a few Italian selections while others specialize in burgers and fries, or even just ice cream
and frozen treats with a few sandwiches.The menu planner can consider factors such as cross-utilization
of products, balance, variety, customer preferences and trends, as well as allthose management factors
for the entire menu mix. In a later chapter another management tool, menu engineering, a way to
analyze the menu offerings and their popularity and profitability, will be discussed.
MENU PSYCHOLOGY
Once the menu is planned, it is typically published in one form or another. This can be anything from a
simple menu board or a printed sheet of paper that is easily changed to a lengthy, multiple page
laminated “book” that might be used for 18-24 months before any changes are made. Menus are often
published on an operation’s website, shared on social media, and reviewed by customers on user-
generated content websites, such as TripAdvisor and Yelp. When menus are published, operators have
the opportunity to use “menu psychology” in their menu design to try to influence customer choices
and purchases. Increasing sales by raising the average check of a restaurant or overall participation or
promoting healthier choices for an onsite foodservice operation are typically the overall goals of using
menu psychology.
Menu psychology involves using a variety of techniques typically based on research about how people
read a menu and make choices about spending money. Some examples of menu psychology in menu
design include:

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 placing menu items where the customer’s eyes tend to go first or last (see the URL links below),
 using graphics such as boxes and borders to draw attention to menu items,
 displaying prices in a way to encourage customer spending, or
 not using dollar signs, leader dots, or column pricing (where all prices are lined up), which can cause
guests to spend less, and
 using descriptive terms for menu items to encourage sales.
TRUTH IN MENU BEST PRACTICES
Menu writers and foodservice operators often use detailed merchandising terms to describe menu
items in the hopes of increasing sales of those menu items or commanding higher prices. Using these
expressive sales tactics is fine, as long as the terms and descriptions used are true.
“Truth in Menu” also referred to as “accuracy in menus” is a best practice in planning and sharing
menus. Though there is no federal law regarding accuracy in menus, in general, there are regulations
addressing this issue in various states around the country. Accuracy in menus addresses any and all of
the following:
 quantity
 quality
 price
 brand names
 production identification
 points of origin
 merchandizing terms
 food preparation
 verbal and visual presentation, and
 dietary & nutritional concerns

Tel Nos. 035-422-4605; 035-4229728; 035-4209801; 035-4209873
While operators are certainly allowed to merchandize on their menus to encourage sales, lying about
the food being offered is not acceptable. Of course, there will always be those operators who stretch
the truth with items like mile high meatloaf, or man-hole size nacho platter, and there are items such
as English muffins and French toast that obviously aren’t sourced from England or France.
Task Sheet No. 4.1.1

Tel Nos. 035-422-4605; 035-4229728; 035-4209801; 035-4209873
Title: Create or make a Ala carte menu and buffet menu
Performance Objective:
Given the necessary materials, the trainee must be able to perform
tasks within one hour.
Materials: Laptop Printer, Pen, Pencil, special Paper and Forms
Procedure:
a) Prepare the Materials for m a k i n g t h e M e n u
b) Search any Related picture that suit your desired design
c) Apply and use Standardize recipe.
d) Print your desired menu and present it to your trainer

Tel Nos. 035-422-4605; 035-4229728; 035-4209801; 035-4209873
Assessment Criteria: Written
Examination Oral
Questioning

Tel Nos. 035-422-4605; 035-4229728; 035-4209801; 035-4209873
Performance Criteria Checklist No. 4.1.1
CRITERIA
Did you…. YES NO
1. Have used laptop printer , forms and pen?
2. Follow the instruction given?
3. Spent the 1hour inside the classroom?
4. Provide the uses of all the materials?
Comments/Suggestions:
Trainer Date

Tel Nos. 035-422-4605; 035-4229728; 035-4209801; 035-4209873

2-CBLM Commercial cooking Final -!.docx

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