Maintain

Training
Facilities

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NC II APRIL 2021 Developed by:
UNIT OF P a g e | 1 of
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO 19
BY:
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
 WORKSHOP LAYOUT

BREAD AND PASTRY PRODUCTION NC II

TRAINING FACILITY REQUIREMENT

Space Requirement Size in Area in Sq. Area in Sq.

Meters Meters Meters
Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
Student/trainee working space 1x1m 1 sq. m. 25 sq. m.
Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
Learning Resource Center 3 x 5 sq. m. 15 sq. m. 15 sq. m.
Facilities/Equipment/Circulation 36 sq. m.
Area
Total Workshop Area: 156 sq. m.

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 2 of
BY: 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
 Inventory of Training Resources

Resources for presenting instruction

● Print Resources As per TR As per Remarks
Inventory
CBLM 25 25 Complete

● Non-Print Resources As per TR As per Remarks

Inventory
PowerPoint Files 20 20 Complete

Audio/Video Files 25 25 Complete

Images/Photographs 25 25 Complete

Resources for Skills practice of Competency #1 Prepare and Produce

Bakery Products
● Supplies and Materials As per TR As per Remarks
Inventory
All Purpose Flour 5 boxes For purchase

Sugar 2 kilos Complete

Bread Flour 2 boxes For

replenishment

Margarine 1 kilo Complete

Butter 1 kilo For

replenishment

Lard I bottle Complete

Egg 1 dozen Complete

Vanilla Extract 1 bottle Complete

● Tools As per TR As per Remarks

Inventory
Measuring cup, solid 12 7 For purchase
request

Measuring cup, liquid 12 12 Good condition

(250 & 500 ml)

Measuring spoon 25 25 Good condition

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 3 of
BY: 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
Sheet pans 6 6 Good condition

Rubber scrapper 6 6 Good condition

Rolling pins 6 6 Good condition

Palette knife 6 6 Good condition

Ladles s/s 6 6 Good condition

Chopping board, color coded 6 6 Good condition

Scale 2, 10 kgs 6 6 Good condition

Grater 6 6 Good condition

Wooden spoons 6 6 Good condition

Beaters 6 6 Good condition

Mixing bowl (6 pcs per set) 12 12 Good condition

Wire whisk 6 6 Good condition

Loaf pan, small 6 6 Good condition

Loaf pan, medium 6 6 Good condition

Loaf pan, big 6 6 Good condition

Rectangular pan 4 6 Good condition

1x8x8
Round pan 6,8, 10, 6 6 Good condition
12, 14, 16
Flour sifter 6 6 Good condition

Strainer 6 6 Good condition

● Equipment As per TR As per Remarks

Inventory
Commercial Mixers with 6 6 Good condition
complete attachments
Mechanical Dough roller 1 1 Good condition

Decker oven 1 1 For

maintenance
Compressor 1 1 Good condition

Dough cutter 1 1 Good condition

Upright Freezer 1 1 Good condition

Refrigerator 1 1 Good condition

Gas Range 4 3 For repair

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 4 of
BY: 19
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FACILITIES
 Form #1
OPERATIONAL PROCEDURE
Equipment Commercial Mixer
Type
Equipment CM No. 1
Code
Location Practical Work Area/Baking Laboratory
Operation Procedure:

• Check the electric connections

• Check the gear of mixer if its stable

• Equip the required tool for mixing procedure and turn

on

• Set the required speed

• Turn off all the equipment after used.

In-Charge: NANETTE D. SILLOCO

Signature Over Printed Name

Date: June 06, 2022

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 5 of
BY: 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
 Form #2
HOUSEKEEPING SCHEDULE
Bread and Pastry
Qualification Station/Bldg. Baking Laboratory
Production NC II

Area/Section Practice Work Area

In-Charge NANETTE D. SILLOCO

Schedule for the Academic Year 2019

Responsible
ACTIVITIES Daily Every Weekly Every Monthly Remarks
Person other 15th
Day Day

1. Clean and Housekeeping Good

check baking Personnel/ Condition
tools Trainees

2. Check Housekeeping Good

Stability of the Personnel/ Condition
oven Trainees

3. Check food Housekeeping Good

stored Personnel/ Condition
Trainees

4. Clean the Housekeeping Good

Oven Personnel/ Condition
peripherals Trainees

5. Check Housekeeping Good

electrical Personnel/ Condition
connections Trainees

6. Turn off Housekeeping Good

unit when not Personnel/ Condition
in use or at Trainees
the end of the
day
7. Clean and Housekeeping Good
arrange Personnel/ Condition
working tables Trainees
according to
floor plan/lay-
out
8. Clean and Housekeeping Good
check floor, Personnel/ Condition
walls, windows Trainees
and ceilings

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 6 of
BY: 19
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 9. Clean and Housekeeping Good
check Rest Personnel/ Condition
Room Trainees

10. Clean and Housekeeping Good

check Wash Personnel/ Condition
Area Trainees

11. Clean and Housekeeping Good

maintain work Personnel/ Condition
shop Trainees
surrounding

12. Disposal of Housekeeping Good

waste Personnel/ Condition
materials Trainees

In-Charge: NANETTE D. SILLOCO

Signature Over Printed Name

Date: June 06, 2022

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 7 of
BY: 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
 Form #3
BREAD AND PASTRY SERVICIN LABORATORY
HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage bins /
Sweep floors; if wet, wipe dry /
Wipe and clean whiteboards /
Wipe and clean baking tools /
WEEKLY TASK YES NO
Clean posters, visual aids and update /
accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls /
Clean/Wash of windows/glasses/mirrors /
Clean and check supplies, materials /
Sanitize garbage receptacles /
MONTHLY TASK YES NO
Conduct inventory /
Clean and arrange tool room /
Inspect electrical system; clean cables, wires /
Clean instructional materials & modules; arrange and /
put in order

In-Charge: NANETTE D. SILLOCO

Signature Over Printed Name

Date: June 06, 2022

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 8 of
BY: 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
 Form #4
BREAD AND PASTRY SERVICING LABORATORY
EQUIPMENT MAINTENANCE SCHEDULE
1st day of 1st week 1st day of 2nd week 1st day of 3rd 1st day of 4th
● Clean baking ● Check the week week
tools condition ● Check the ● Check
of the oven and clean
● Clean baking electric the
equipment mixer furniture
and
fixtures

In-Charge: NANETTE D. SILLOCO

Signature Over Printed Name

Date: June 06, 2022

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 9 of
BY: 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
 Form #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE OVEN
EQUIPMENT CODE OVEQP No. 1
LOCATION Practical work area
Schedule for the Month of May
ACTIVITIES MAN Daily Every Weekly Eve Monthly Remarks
POWER Other ry
Day 15t
h
Day
1.Check oven, Trainees Activity is done
cables and outlets Trainer before and after
using the
• Clean and equipment
kept dry
• Properly
labeled
2. Check oven Trainees Activity is done
Trainer before and after
• Parts are using the
well- equipment
secure/atta
ched
• Inspect for
damages
3. Check the oven Trainees Full out
Trainer defective parts
● Clean and
remove dust
● Parts are
well-
secured/
attached
● Inspect for
damages and
replace parts
if necessary
4. Run the Trainees Check warranty
equipment for 5 Trainer and after service
minutes and assistance from
observe for dealer
unusual noise or
abnormal
operation.

In-Charge: NANETTE D. SILLOCO

Signature Over Printed Name
BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 10
BY: of 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
Date: June 06, 202
Form #6

WORKSHOP INSPECTION CHECKLIST

Qualification BREAD AND PASTRY PRODUCTION NC II
PRACTICAL WORK
Area/Section In-Charge NANETTE D. SILLOCO
AREA

YES NO INSPECTION ITEMS

/ 1. Are walls, ceiling, floors, preparing tables and fixtures

well cleaned and in order?

/ 2. Are the equipment well cleaned, in order and arranged

for safety and easy maintenance?

/ 3. Are the baking tools are properly cleaned?

/ 4. Are all areas well lighted and ventilated?

/ 5. Are the tables and chairs properly arranged according

to the floor layout?

/ 6. Is the garbage properly disposed?

7. Is the workshop surroundings clean and cleared of

/ obstructions, no impounded water and with adequate
lights?
8. Are there available receptacles for waste? Are the
/ waste materials properly segregated and disposed?

Remarks:
All the tools and equipment are clean. Even the walls, ceiling and floors are neat. Tables, chairs and fixtures are
properly arranged. Garbage are segregated. Workshop surroundings are clean and cleared from any obstruction.

Inspected by: ROSE MARIE M. MAGTOTO (Supervisor)

Date: June 06, 2022

In-Charge: NANETTE D. SILLOCO

Signature Over Printed Name
BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 11
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 Date: June 06, 202
Form #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : OVEN
Property Code/Number: EQP 0123
Location : Practical Work Area
YES NO INSPECTION ITEMS

Are the electric mixers and ovens’ connections available

/
for use?

Is the oven in good working condition?

/

Is the oven clean and filled with consumables needed

/
and properly store/arranged?

Are the peripherals returned to their proper places?

/

Is the automatic voltage regulator turned off when not in

/
use?

Is the unit in good running condition?

/
Remarks:
The electric mixers and ovens’ connections are available for use. Oven is in good condition and
peripherals are returned to their proper places. The automatic voltage regulator is turned off
when not in use and it is in good condition.

Inspected by: ROSE MARIE M. MAGTOTO (Supervisor)

Date: June 06, 2022

In-Charge: NANETTE D. SILLOCO

Signature Over Printed Name

Date: June 06, 2022

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 12
BY: of 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES
 Form #8
DANGER / CAUTION TAG-OUT INDEX AND RECORD AUDIT
In- NANETTE D. SILLOCO
Charge
LOG DATE TYPE DESCRIPTION DATE
SERIAL ISSUED (Danger/Caution) (System COMPLETED
Components,
Test Reference,
etc.)

LS 001 January, Warning Kitchen Aid Mixer February,

2022 2022

January,
LS 002 2022 Caution Automatic Voltage
February,
Regulator (AVR)
power switch 2022
corrupted
January,
LS 003 2022 Warning Gas Hose
February,
2022
January,
LS 004 2022 Warning Gas Stove
February,
2022

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 13
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 Form #9
WASTE SEGREGATION LIST
Qualification BREAD AND PASTRY PRODUCTION NC II
Area/Section Practical Work Area
In-Charge NANETTE D. SILLOCO
GENERAL WASTE SEGRAGATION METHOD
ACCUMULATED WASTE Recycle Compose Dispose

1. Food /

2. Empty Cartoon /

3. Jar/Glass /
4. Styrofoam /
5. Used Staple Wires /
6. Plastic Bottles /
7. Vegetables and fruit /
peels
8. Excess Yeast /
9. Cleaning agents /
10. Face Mask /

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 14
BY: of 19
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 Form #10

Qualification BREAD AND PASTRY PRODUCTION NC II

Area/Section Practical Work Area
In-Charge NANETTE D. SILLOCO

GENERAL
ACCUMULATED WASTE
WASTE SEGRAGATION ACTION
METHOD
Compose Daily disposal
1. Food
Recycle Weekly disposal
2. Empty Cartoon
Recycle Weekly disposal
3. Jar/Glass
Dispose Weekly disposal
4. Styrofoam
Dispose Weekly disposal
5. Used Staple Wires
Recycle Weekly disposal
6. Plastic Bottles
Compose Daily disposal
7. Vegetables and
fruit peels
Dispose Daily disposal
8. Excess Yeast
9. Cleaning agents Dispose Daily disposal

10. Face Mask Dispose Daily disposal

REMARKS:
Disposal - All waste materials will be disposed weekly and will be collected by the
garbage collector every Saturday.

Recycle - All waste materials that are recyclable will be repaired by the technical
people every Saturday.

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
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COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 15
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Composition – Composition of waste materials will happen on its appropriate area.

Form #11
BREAK DOWN/REPAIR REPORT
Property ID Number OVEN 0123
Property Name OVEN
Findings Recommendation
Gas hose damage Replacement of gas hose
Inspected by: Reported to:

NANETTE D. SILLOCO DANIFLOR M. JALMASCO

Date: Date:
June 06, 2022 June 07, 2022
Subsequent Action Taken: Recommendation:
Inspection of the Equipment Replacement of part of the broken part
By: Reported to:
Technician
HAROLD FELICITAS
Date: Date:
June 08, 2022 June 09, 2022

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
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 Form #12
WORK REQUEST
Unit No. Description: OVEN
EQP-0123
In-Charge NANETTE D. SILLOCO
Observation: Damage gas hose

Gas Hose should be replaced Date Reported:

June 06, 2022
Reported by: HAROLD JALMASCO
(Technician)
Activity: Repair and replace the Date completed:
Unusable Units June 08, 2022

Sign:
Spare parts used: Gas Hose

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
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COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 17
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 Form #13
SALVAGE REPORT
AREA / Practical Work Area / BPP Laboratory
SECTION:
IN-CHARGE: NANETTE. SILLOCO
FACILITY TYPE PART ID RECOMMENDATION
Oven Gas Hose Forward to BPP
Workshops as
Instructional Material
Measuring cups, Broken measuring For Disposal
beaker cups, beaker

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
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COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 18
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 Form #14

PURCHASE REQUEST
DEPARTMENT: PR No. Date:
Training Department 2019-0415-1 June 06, 2022

SECTION: SAI No. Date:

BPP 143 June 08, 2022

ALOBS No. Date:

778-02 June 10, 2022
UNITS
QUANT ESTIMATED ESTIMATED
OF ITEM DESCRIPTION STOCK NO.
ITY UNIT COST COST
ISSUE

5 Pieces Measuring Cups 0024 50.00 250.00

2 Kilos All-Purpose Flour 0014 45.00 90.00

3 Pieces Broken Beaker 0078 450.00 1,350.00

1 Pieces Gas Hose 00105 300.00 300.00

TOTAL 1,990.00

Purpose:
1. Additional stocks of measuring cups
2. Replenishment of used all-purpose flour
3. Replenishment of broken beaker
4. Replacement of damage gas hose

Requested by: Approved by:

Signature
Printed NANETTE D. SILLOCO JEREMIAH M. FELICITAS
Name
Designation
Trainer Purchasing Officer

BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 19
BY: of 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
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BREAD AND PASTRY DATE DEVELOPED: Document No. BPP NDS 003
PRODUCTION NCII APRIL 2021 Developed by:
UNIT OF
COMPETENCY TEMPLATES ISSUED NANETTE D. SILLOCO P a g e | 20
BY: of 19
MAINTAIN TRAINING KORPHIL ITTC BPP-TRAINER
FACILITIES