Equipment Handling and Maintenance

Course Title: Equipment Handling and Maintenance
Course Code: EHM-KS-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives for Equipment Handling and Maintenance for Kitchen Staff

By the end of this course, participants will be able to:

1. Safely operate kitchen appliances such as ovens, grills, and fryers, ensuring proper usage to prevent accidents and injuries.
2. Perform routine cleaning and maintenance tasks on kitchen equipment to maintain safety, efficiency, and longevity.
3. Identify, report, and troubleshoot common equipment faults, ensuring timely intervention to prevent downtime and ensure smooth kitchen operations.

Learning Units for Equipment Handling and Maintenance for Kitchen Staff

Unit 1: Safe Operation of Kitchen Appliances

• Objective: Understand the safe operation of kitchen appliances to minimize risks and ensure proper use.
• Content:
• Overview of common kitchen appliances (ovens, grills, fryers, mixers, etc.) and their functions.
• Safety features and warnings for each type of appliance.
• Correct operational procedures for each appliance.
• Precautionary measures to avoid accidents, including handling hot surfaces, sharp tools, and electrical equipment.

Unit 2: Routine Cleaning and Maintenance for Kitchen Equipment

• Objective: Learn how to maintain kitchen equipment by performing routine cleaning and care to ensure safety and efficiency.
• Content:
• Importance of regular cleaning and upkeep to prevent breakdowns and prolong equipment life.
• Step-by-step cleaning procedures for different appliances (e.g., ovens, grills, fryers).
• Proper storage and handling of equipment after use to avoid damage.
• Identifying warning signs of equipment wear or malfunction.

Unit 3: Reporting and Troubleshooting Equipment Faults

• Objective: Learn how to identify and report faults with kitchen equipment and apply basic troubleshooting techniques to address common issues.
• Content:
• Recognizing common faults in kitchen equipment (e.g., heating problems, power issues, clogging).
• Basic troubleshooting steps for identifying simple issues and performing quick fixes (e.g., resetting power, checking electrical connections).
• The correct procedure for reporting faults to supervisors or maintenance staff.
• Importance of documentation and keeping logs of equipment issues.