MODULE 6: Maintain Training Facilities

Sector : Tourism
Qualification : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Pastry Product
Module Title : Preparing and Producing Pastry Product
Technical Education & Skills Development Authority
SAN ROQUE NATIONAL HIGH SCHOOL
MABINI, BOHOL
Maintain
Training
Facilities

Date Developed: Document No.NTTA-TM1-07

October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 2 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 Template #1
HOUSEKEEPING SCHEDULE
Qualification Bread and Pastry Production NC II
Practical Work Area ( Bread and Pastry
Area/Section
Production Shop)
In-Charge Maria Flor V. Lumbo
Schedule for the Month
of_______________

Monthly
Daily

Weekly

Remarks
Every other

DayEvery 15th
Responsible
ACTIVITIES

Day
Person

1. Clean, dry and GROUP I X

free baking tools
and equipment
from dust.
2. Arrange baking GROUP II X
tools according to
its classification
3. Clean and arrange GROUP III X
working tables
and stools
4. Sweep and mop GROUP IV X
the floor
5. Clean and check GROUP V X
work shop
ventilation
6. Clean and dust GROUP I X
the windows and
cabinets
7. Clean and check GROUP II X
computer set.
8. Clean lavatory GROUP III X
and rest rooms
9. Maintain GROUP IV X
cleanliness of the
workshop
surroundings
10. Proper waste GROUP V X
disposal
(Observe proper
Date Developed: Document No.NTTA-TM1-07
October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 3 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 waste segregation)

Template #2

EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE GAS RANGE WITH OVEN
EQUIPMENT CODE BPP #001
Date Developed: Document No.NTTA-TM1-07
October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 4 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
LOCATION Practical Work Area
Schedule for the Month of
______________
ACTIVITIES

MANPOWER

Daily

Every Other Day

Weekly
15th Day

Monthly

Remarks
Every
1. Clean the grill student  Activity is done
surface thoroughly before and after
with a grill pad while using the
the surface is still equipment
warm (not hot).
2. Regularly wipe the student  Activity is
surface with hot water done before using
and detergent. theequipment

3. Check that gas student  Activity is

cocks turns smoothly. done before using
the equipment
4. Remove the burner student  Activity is
cap and clean with a done before
suitable detergent and using the
warm water. equipment

5. Check the oven student  Activity is done

racks are level. before using the
equipment
6. Check the oven door student  Activity is done
close tightly before using the
equipment
7. Run the equipment student  Check
for 5 minutes and warranty
observe abnormal and after
service
operation; if repair
assistance
is necessary, send
from dealer
to technician
Special Instruction : Always observe OHS and refer to maintenance
And User’s Manual.
Groupings will rotate every week.
Trainer: MARIA FLOR V. LUMBO

Template #3

Date Developed: Document No.NTTA-TM1-07

October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 5 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 HOUSEKEEPING INSPECTION CHECKLIST
Qualification BREAD AND PASTRY PRODUCTION NC II

Area/Section Practical Working Area

In-Charge MARIA FLOR V. LUMBO

YES

NO INSPECTION ITEMS

1. Are the tools and equipment are cleaned , dry and free
from dust?

2. Are baking tools arranged according to its

qualification?

3. Are the working tables cleaned and arranged?

4. Are the floors swept and mopped?

5. Are the work shop ventilations cleaned and

checked?

Date Developed: Document No.NTTA-TM1-07

October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 6 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 6. Are the windows and cabinets cleaned and dusted?

7. Are computer set cleaned and checked?

8. Are the sinks and rest rooms cleaned?

9. Does cleanliness of the workshop surroundings
properly maintained?
10. Are the waste materials or garbage disposed
properly?

Template # 4

EQUIPMENTMAINTENANCE INSPECTION CHECKLIST

Equipment Type :Gas Range With Oven
Property Code/Number : BPP #OO1
Location : Practical Working Area
Trainer In-Charge : MARIA FLOR V. LUMBO
YES NO INSPECTION ITEMS
1. Is the grill surface cleaned thoroughly with a grill pad while the
surface is still warm (not hot)?
2. Is the surface wiped regularly with hot water and detergent?
3. Are the gas cocks turns smoothly?
4. Is the burner cap remove and clean with a suitable detergent
and warm water?
5. Is the oven racks are level?
6. Is the oven door close tightly?
7. Is the equipment warmed up for 5 minutes and observed
abnormal operation?
Remarks:

Inspected by: Date:

Date Developed: Document No.NTTA-TM1-07
October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 7 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 Date Developed: Document No.NTTA-TM1-07
October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 8 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 Template # 5

WASTE SEGRAGATION LIST

Qualification BREAD AND PASTRY PRODUCTION NC II

Area/Section Practical Working Area

In-Charge MARIA FLOR V. LUMBO

WASTE SEGREGATION METHOD

GENERAL/ACCUMULATED
WASTE
Recycle Compose Dispose

1.Left over ingredients like flour, 

sugar and other flavorings.

2. Tin cans, plastic wrappers and 

cellophane

3. Waste packaging materials 

4. Fruits and vegetables peelings 

5. broken items 

6. waste papers and tissue papers 

7. Empty oil bottle 

8. Egg shell 

9. Face mask 

10. Disposable Hand Gloves 

Date Developed: Document No.NTTA-TM1-07

October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 9 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 Template # 6

TAG -0UT INDEX CARD

DESCRIPTION
LOG DATE TYPE
(System Components, Test
SERIAL ISSUED (Danger/Caution)
Reference)

2016- October Caution Electric blender

001
2016 (burnt motor)

2016- November Caution Gas Range With Oven

002
2016 (unfitted door)

2016- August Caution Electric egg beater/mixer

003
2016 (burnt motor)

Date Developed: Document No.NTTA-TM1-07

October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 10 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 Template # 7

BREAKDOWN/REPAIR REPORT

Property ID Number SNHS - 01

Property Name Electric egg beater/mixer

Location Practical Working Area

Findings Recommendation

Burnt motor Replacement of new item

Inspected by: Maria Flor V. Lumbo Reported to: Edgardo Aton

Date:10/10/2016 Date:10/10/2016

Assigned to: Joan Ana Marie Vallente Received Assignment:

Date: November 04,2016 Date: November 04, 2016

Subsequent Action Taken: Recommendation:

Inspection of Equipments Replacement of electric egg beater.

By Technician: Reported to:

Luciano R. Bargaso Joan Ana Marie Vallente

Date: Date:

November 05, 2016 November 05, 2016

Date Developed: Document No.NTTA-TM1-07

October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 11 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region VII, Central Visayas
DIVISION OF BOHOL
City of Tagbilaran

PURCHASE REQUEST

Department: DepEd- Bohol PR. No. 001 Date: 11/10/2016

Section: San Roque National High SAI No. N/A Date: _____________
School BUR/OR No.____Date: _________
Quantity Unit Of Item Description Stock No. Estimated Estimated
Issue Unit Cost Cost

1 Pc. Electric Egg Mixer 001 P 2,550.00 P 2,550.00

1 Pc. Electric Blender 002 800.00 800.00

P3,350.00
Purpose:
Replacement of new electric egg mixer and blender.
Requested by: Approved by:

MARIA FLOR V. LUMBO DELIA G. RAFOLS

Training Instructor PRINCIPAL I

Date Developed: Document No.NTTA-TM1-07

October 10,2016 Issued by:
Date Revised:
BREAD AND PASTRY Page 12 of 13
PRODUCTION NC II Developed by:
MARIA FLOR V.
LUMBO Revision #