1. Food and Beverage
Services NC II
Provide Food and
Beverage Services
Date Developed:
May 2014
Document No.
Issued by:
GTSCC Page 1 of 37
Developed by:
Rosalia T. Torniado Revision # 0
References/Further Reading
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per
TR
As per
Inventory
Remarks
Books As per required
Manuals As per required
Charts As per required
CD’s As per required
Pictures As per required
Magazines As per required
 Non Print Resources As per
TR
As per
Inventory
Remarks
Video tapes As per required
Resources for Skills practice of Competency #1
______________________________
 Supplies and Materials As per
TR
As per
Inventory
Remarks
MEAT
Beef As per required
Pork As per required
Lamb/mutton As per required
Veal As per required
POULTRY
Chicken As per required
Duck As per required
Turkey As per required
Pigeon, etc. As per required
SEAFOOD
Fish As per required
Shellfish As per required
Crustacean As per required
PERISHABLES

2. Food and Beverage
Services NC II
Provide Food and
Beverage Services
Date Developed:
May 2014
Document No.
Issued by:
GTSCC Page 2 of 37
Developed by:
Rosalia T. Torniado Revision # 0
Vegetables As per required
Fruits As per required
Dairy products As per required
Processed food As per required
DRY GOODS (GROCERIES)
Sauces As per required
Spices and herbs As per required
Seasoning As per required
Canned fruits As per required
Canned vegetables As per required
Noodles As per required
Pasta As per required
Rice As per required
Flour As per required
Sugar As per required
Beans As per required
 Tools As per
TR
As per
Inventory
Remarks
Chef’s knife 10 As per required
Boning knife 8 As per required
Oyster knife 4 As per required
Cleaver knife 2 As per required
Tenderizer, medium, small 8 As per required
Skimmer, fine 8 As per required
Wire skimmer, small 8 As per required
Skimmers, spider 8 As per required
Strainer, small, fine 8 As per required
Siever, small 8 As per required
Strainer,medium fine 8 As per required
Turner,3” x 6” 8 As per required
Spatula 8 As per required
Wooden spoon 8 As per required
Parisienne spoon 8 As per required

3. Food and Beverage
Services NC II
Provide Food and
Beverage Services
Date Developed:
May 2014
Document No.
Issued by:
GTSCC Page 3 of 37
Developed by:
Rosalia T. Torniado Revision # 0
Zester 8 As per required
Piping bag 8 As per required
Pastry tubes 8 As per required
Strainer Chinois,small 3 As per required
Strainer Chinois, medium 2 As per required
Funnel, small 4 As per required
Funnel, medium 4 As per required
Measuring spoon 6 As per required
Tongs, 8 inches 10 As per required
Tongs, 12 inches 8 As per required
Measuring cup 8 As per required
Measuring urn 4 As per required
Ice cream scoop 2 As per required
Cheese Cloth 10 As per required
Serving spoon 24 As per required
Pepper and salt mill 4 As per required
Weighing scale, 5 kgs 2 As per required
Weighing scale, 1000 grams 4 As per required
Apple corer 8 As per required
Wire whisk,small 8 As per required
Wire whisk, medium 8 As per required
Wire whisk, heavy duty 2 As per required
Can opener 1 As per required
Kitchen scissors 8 As per required
Soup Ladle, 3 oz 8 As per required
Soup Ladle, 6 oz 8 As per required
Soup Ladle, 8 oz 3 As per required
Soup Ladle, 12 oz 4 As per required
Kitchen spoon 8 As per required
Soup Ladle, 12 oz 2 As per required
Kitchen spoon 8 As per required
Kitchen spoon, slotted 8 As per required

4. Food and Beverage
Services NC II
Provide Food and
Beverage Services
Date Developed:
May 2014
Document No.
Issued by:
GTSCC Page 4 of 37
Developed by:
Rosalia T. Torniado Revision # 0
Kitchen forl 8 As per required
Carving fork 3 As per required
Pocket/pin thermometer 3 As per required
Peelers 8 As per required
Stock pot, large 2 As per required
Frying pan, small 12 As per required
Frying pan, medium 8 As per required
Frying pan, large 2 As per required
Colander, small 4 As per required
Colander, medium 2 As per required
Cutting board 16 As per required
Fish poacher, medium 1 As per required
Casserole, small 12 As per required
Casserole, medium 4 As per required
Wok, small 4 As per required
Wok, medium 1 As per required
Double Boiler, medium 1 As per required
Paellara 8 As per required
Glass rack 12 As per required
Soup cup rack 12 As per required
Plate rack 12 As per required
Baking tray, small 8 As per required
Utility tray,stainless 12 As per required
Roasting pan 4 As per required
 Equipment As per
TR
As per
Inventory
Remarks
Air conditioner 1 As per required
Fire extinguisher 2 As per required
Emergency light 1 As per required
Combination of broiler and
griddle - small
1 As per required
Exhaust hood 3 As per required
Dish washing machine 1 As per required

5. Food and Beverage
Services NC II
Provide Food and
Beverage Services
Date Developed:
May 2014
Document No.
Issued by:
GTSCC Page 5 of 37
Developed by:
Rosalia T. Torniado Revision # 0
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Blender machine 1 As per required
Pressure cooker medium
Salamander, griller
1 As per required
Braising pan - medium 8 As per required
Meat slicer - small 1 As per required
Meat chopper machine 1 As per required
Preparation table with sink &
shelves (approx. 45x28’’)
8 As per required
Bain Marie – table w/4
compartments
1 As per required
Working s/s table (fabricated) 2 As per required
Condiment cabinet 2 As per required
Washing sink tables w/3
compartments
1 As per required
Soak sink, optional 1 As per required
Utility shelving 8 As per required
Stainless steel rack (5 shelves 2 As per required
Utility cart 1 As per required
Floor mops 4 As per required
Mop Squeezer 2 As per required
Broom (tambo) 4 As per required
Dust pan 4 As per required
Garbage bin (4 gals.) 4 As per required
Liquid soap dispenser 8 As per required
Paper towel dispenser 4 As per required
Reach-in freezer 1 As per required
Reach-in refrigerator 2 As per required
4 burner gas range w/ oven 4 As per required
Stock pan burner 1 As per required
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance et