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Summary of equipment, human resources, training and capacity
Number of training classes Six classes
Number of coaches 8
Capacity (number of trainees) 16 trainees
admissions Each chapter
Entry level The second
The age of the trainee The trainee must not be less than 18 years old at the time of graduation
A statement of the workshops and laboratories
S# The name of the laboratory / workshop
Capacity for
training HR Training courses benefiting from the laboratory / workshop
1 Preparatory kitchen 16 1 Preparatory kitchen
2 Hot kitchen 16 1 Hot kitchen
3 Cold kitchen 16 1 Cold kitchen
4 Dessert and baked goods 16 1 Dessert and baked goods
Detailed equipment list for each workshop or laboratory Preparatory kitchen laboratory
S# Item name Quantity The life span
1 Single door refrigerators 4
2 Steel tables 4
3 Meat grinder 1
4 Chainsaw 1
5 Vegetable slicer 1
6 Vegetable cutter 1
7 Sinks to wash food 4
8 Dryer for vegetables 1
9 Wrapping machine 1
10 Air suction machine 1
Page 59 of 66 Cold kitchen laboratory
S# Item name Quantity The life span
1 Refrigerator 1
2 Blender 2
3 Stainless steel tables 4
4 Stainless steel shelves 4
Hot kitchen laboratory
S# Item name Quantity The life span
1 Stove 4 eyes with oven below 17 Workstation
2 A grill 17
3 Steel table 17
4 Refrigerator 1
5 Deep Fryer (2 Eyes) 1
6 Hot food container 1
7 Microwave 1
8 Salamander 1
9 Stainless steel tables and shelves 4
10 Wash basins 4
Work station for pastry and bakery kitchen
S# Item name Quantity The life span
1 Refrigerated marble tables 1
2 mill 1
3 6-burner stove 1
4 Deep Fryer (2 Eyes) 1
5 Small electric mixer 1
6 Large electric mixer 1
7 Bread mixer 1
8 Dough sheeter 1
9 Kneading dough 1
10 Convection oven 1
11 Rotary oven 1
12 Stainless steel shelves 4
13 Fraser 1
14 Refrigerator 1
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Work station for pastry and bakery kitchen
S# Item name Quantity The life span
1 3-basin washbasin with hot and cold water 1
2 Stainless steel shelves 1
3 Small size dishwashing machine 1
4 freezing room 1
5 Small freezing room 1
Work station for pastry and bakery kitchen
S# Item name Quantity The life span
1 Plastic card 10
2 Trays 15
3 Open corner trays 15
4 Openwork open angle trays 15
5 Spandex trays 10
6 plastic spoon (multi-size) 10
7 Wooden spoons of various sizes 15
8 A multi-size sauce pan 32
9 Skin of multi-shaped bread 30
10 Baking lashes 10
11 Cheesecake molds 10
12 Toast Molds 6
13 English cake molding 15
14 Cupcake molds + muffin + fondue 40
15 Plastic formate is a problem 20
16 Bags pouring problem 20
17 Multiple sizes stainless steel 60
18 Oven paws 4
19 Cooling grille 3
20 Large size stainless steel spoons 10
21 Chinwar Refineries 10
22 Steel grill pan 16
23 Fire individual 2
24 Trays of various sizes 30
25 Shinwar pour 5
26 Molds for dessert 30
27 Manual electric whisk 2
28 Tweezers 10
29 Containers of different sizes 40
30 Nylon machine 1
31 Tin machine 1
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32 Knife Sharpener 2
33 Industrial can opener 2
34 Manual can opener 6
35 Plastic cans for oil 24
36 Grilling tray 12
37 Small and large food spoons 24
38 Medium size sugar and flour bras 4
39 Precise electronic balance / gram 2
40 Silicone paintbrushes 5
41 Manual grater 6
42 Mixed problem 20
43 Mixed Tefal molds and clips (tart) 60
44 Rolling pin, dough, plastic 3
45 cutting board 4
46 Wheel scissors / baking chapatata 2
47 Various serving dishes 50
48 Large size chocolate fountain 1
49 cups 100
50 Jugs of different sizes 20
51 Food processor 1
52 Polat stainless multi sizes 30
53 Five color cutting board 75
54 Hand saw for red meat 2
55 Cleaver 8
56 Knife Sharpener 10
57 Hammer 2
58 Chicken scissors 2
59 Fish scissors 2
60 A knife to remove fish scales 4
61 Large size food containers 40
62 Medium sized food containers 40
63 Small size food containers 24
64 Svendish tray for multi-size eating 12
65 Laser thermometer 24
66 Pasta sausage medium and large 4
67 Rubber spatul 2
68 Stainless Spatul 5
69 little pot 6
70 A middle pot 20
71 A great deal 60
72 Deep roasting pot 3
73 Simple frying pan 4
74 Steam cooker 2
75 Stainless steel preserving bowls 50
76 Chinese cooking pot 1
77 Casserole pot 100
78 Steel frying pan 20
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79 Browning spoons 1
80 Perforated spoons 30
81 Spoon 75
82 Spoon (spaghetti) 2
83 Browning fork 8
84 Wire spoon (for deep frying) 10
85 Tablespoon 2
86 Food brush (wire) 2
87 Pizza cutter 2
88 Citrus peeler 4
89 Vegetable gimlet 40
90 Watermelon and Potato gimlet 40
91 peeler 12
92 Slicing knife 12
93 Bread knife 8
94 Chef's knife 16
95 Chinese knife 4
96 Japanese knife 4
97 A large knife 30 cm wide 16
98 Medium knife 20 cm 16
99 Small knife 10 cm 16
100 Red meat pull knife 8
101 Fish Fillet Pull Knife 8
102 Potato peeler 20
103 Saw knife 10
104 Bread Saw Knife 10
105 Decorative knife 4
106 Lemon Decorative Knife 2
107 Pedal container containers 16
108 Pepper Mill 12
109 Measuring spoons 24
110 Measuring cup 24
111 Measuring jug 24
112 Manual vegetable mill 1
113 Saute pan 12
114 Tefal frying pan 12
115 Tweezers 12
116 Potato masher 12
117 Garlic press 12
118 Hot bowl tweezers 12
114 Plastic and metal containers 48
115 Meat cutter 24
116 A multi-size soft wire filter 6
117 Multi-size conical filter 6
118 A multi-size vegetable strainer 6
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Appendix on assessment tools Definition of assessment:
There are those who define the evaluation as assessing and judging something, as the evaluation is defined as measuring the impact that training has had on the trainees, and determining the amount of trainees ’achievement or the outcome they obtained from the training process, habits, knowledge, skills they acquired, and behavioral changes they have.
Assessment tools and methods:
We can limit ourselves to the following main assessment tools (three tools):
Assessment tools
Oral tests Written tests Practical performance
Short oral questions
from (trainer and colleagues)
Oral dialogue
while performing the activity
Oral presentation
and participation
in the discussion
Dialog presentation
in the dialogue readings
Role
play class work Non-class
work Identify the performance
Objective tests
Article tests True and false
questions
Supplement questions
Multiple choice
Communication or pairing
1. Oral tests:
An assessment tool is applied during different educational and training situations to obtain oral responses from the trainee on a specific issue or topic. This tool aims to test the trainee's ability to use his previous information and the way to collect and arrange it for oral presentation. This tool is one method of group thinking that relies on oral discussion to support or reinforce an idea. This tool, in addition to being an assessment tool, can be used to develop and enhance the trainee's expressive ability and to enhance his ability to listen and dialogue and his self-confidence. This tool includes all learning methods and strategies such as:
Short oral questions from the instructor or colleagues
Oral dialogue while performing an activity
Oral presentation and participation in the discussion when presenting training cases or presenting the work and activities that the group or the trainee has done
Dialog presentation in the dialogue readings.
Role play
Page 64 of 66 2. Written tests:
An assessment tool is applied through different educational and training situations in which the paper and pen are used to obtain written responses from the trainee on a specific issue or topic. It aims to test the trainee's ability to use his previous information and the way to collect it and arrange it to be presented in written pictures. We can look at tests and editorial works from two aspects:
The first aspect: class work:
These are tests and work that the trainee performs in the class (class or workshop) and with direct follow-up from the trainer, and the work that the trainer prepares and prepares to implement in the class, including the tests. Educators have agreed to split the tests that the trainer prepares into two types:
A. Objective tests: The concept of objective tests is determined by how far they are from the term subjectivity in its handling of appraised evaluation in a manner that does not differ with the different ingredient (the corrected). The objective tests usually consist of a large number of short questions that require specific answers, and each question and answer measures one or part of the subject's particles, whose validity or error can be estimated with a high degree of accuracy, and given the multiplicity of questions in one test, it becomes possible to cover large parts. Thematic questions can measure a variety of mental abilities that reach the highest levels. The objective tests take many forms and forms, including:
True and False Questions: It consists of a set of statements containing certain practical facts and requires choosing one answer to judge the phrases right or wrong, answer yes or no, or judge the phrase as indicating an opinion or fact.
Completion questions: The complement question consists of a sentence or several deleted phrases, some of which are words, phrases or symbols. It is required to place the appropriate word or phrase deleted in the empty place and aims to test the learner's ability to remember the phrases to complete the intended meaning.
Multiple-choice questions: They are the most common and the question consists of a problem formulated in the form of a direct question or an incomplete phrase and a list of proposed solutions called optional alternatives. The trainee is asked to choose the correct alternative.
Conciliation or pairing questions: It consists of two parallel columns, each of which contains a set of phrases, symbols or words, one of which is usually on the right. It is called Introductions and the second is on the left. It is called Responses and asks the trainee to choose the appropriate two parallel columns.
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B. Article tests: These tests include open questions and leave the trainee the freedom to organize, arrange, and express answers and information in his own way. They are called essay tests because their questions usually require writing several lines, and one of the disadvantages of this method is that the questions are not specific. The answer to essay questions is according to the type of question. Some of the questions are freely answered, while some essay questions are directed to restricted answers.
The Second aspect: Non-class work:
It is the written work and activities that the trainee performs outside the classroom situation, which are works, questions or information that the trainee collects from external sources or through observation or carrying out specific skills with the aim of enriching his knowledge and training him in various skills such as solving homework, writing reports, doing research and recording Notes.
3. Practical performance:
It is an assessment tool that is applied during the practice of performing a practical skill or performing a specific job, and it is divided into:
o Identify: In this type, the trainee’s ability to classify things and assess the basic characteristics of performance such as specifying samples or choosing the appropriate device and device for a job, or determining parts of a machine or device are measured and evaluated.
o Actual performance: The trainee is required to perform a specific job or solve a problem.
In both parts (recognition and actual performance), the note is used to evaluate the trainee. The observation can be documented by using the scorecard and this card is a documentation of the various parts of the work, its steps and skills. The evaluator places a specific signal or ratio in front of each step or part indicating the amount of trainee mastery in performance and the time it took to implement.