Proofing TOOLS AND EQUIPMENTS FIRE ENTRANCE

OVEN box EXTINGUISHER

Med.
cabinet

TRASH WORKSTATION 4
BIN Prepare and
Display Petit
Four

7m
TABLE mixer
TABLE TABLE

WORKSTATION 2 Gas
Prepare and
Produce range
Pastry
Products
TOOLS AND
EQUIPMENTS

REFRIGERATOR EXIT
Tools and supplies TOOLS AND EQUIPMENTS

8m Total area = 56Sq.m

SHOP LAYOUT- BREAD AND PASTRY PRODUCTION N II
Marlisa A. Briva ELISA IDA CHUA, Ph.D.
Trainer AC MANAGER
 CLEANING MATERIALS
SINK
TOOLS AND
WORKSTATION 5 SINK
SINK SINK
EQUIPMENTSPresent
Dessert QUALITY
CONTROL GAS
GAS GAS
AREA RANGE
RANGE RANGE

WORKSTATION WORKSTATION WORKSTATION

OVEN
TRAINERS WORKSTATION 3
1 2 3 TOOLS AND EQUIPMENTS
PRACTICAL / ASSESSMENT AREA
RESOURCE Prepare and
WORKSTATION Present
AREA
Gateaux, Tortes, Process Food Process Food Process Food
4 and Cakes
by by by
Salting, Fermentation Sugar
Package Curing, and Concentration
Processed / and Pickling
Finished Smoking
Products FREEZER
WORKSTATION 1
Prepare and
Produce
Bakery PRACTICAL / ASSESSMENT AREA
Products REF

Quality Control Area BLACKBOARD

ENTRANCE PEP TALK EXIT

STORAGE ROOM

WORKSHOP LAYOUT
 WORKSHOP LAYOUT
BARTENDING NC II – 80 Sq. m

PRACTICAL / ASSESSMENT AREA

Cocktail Tables

Presentation Area

Distance Learning Area /

Bar Counter Support Area
Glasses Tools & Equipment Wines Bar Tools

ENTRANCE

Sink