Maintain

Training
Facilities
 OPERATIONAL PROCEDURE
Equipment Type Deck Oven
Equipment Code DO1
Location Practical Work Area
Operation Procedure:

1. Check the surrounding area of the deck oven for any exposed or faulty
wiring.

2. Secure the oven in a well-levelled place and away from any combustible
construction or materials and a certain distance from non-combustible
construction or materials maintaining a distance of at least 6 inches.

3. Clean the deck oven. Wipe the surrounding area inside and outside the
oven.

4. Check for faulty wiring or any defects inside the oven or its accessories.

5. Turn-on the Deck Oven and observe or notice for abnormal sounds or
unnecessary sparks that may require immediate fixing.

6. Turn off the oven after assuring its safety and readiness for use.

7. Turn-on the oven.

Prepared by:

MARCIANA N. NABOR
Trainer

DATE: October 19, 2021

BREAD & PASTRY PRODUCTION NC II HOUSEKEEPING SCHEDULE
Qualification Bread and Pastry Production Station/ TESDA Breads
NC 2 Building & Pastry
Area/Section Practical Work Area

In-Charge Marciana N. Nabor

Responsible Daily Week Month Remarks
ACTIVITIES Person ly ly

1. Cleaning of baking Trainer &

equipment, utensils and trainees
accessories: free from
dust and oil; dried and
properly laid-out.
√

2. Cleaning and proper Trainer & √

mounting of baking trainees
machines/ equipment.

3. Fixing, cleaning and

arrangement of working
tables according to floor Trainer & √
plan/lay-out; check trainees
stability.
3. Fixing and general repair
of working tables; check Trainer
stability. √
4. Cleaning and checking of
floor, walls, windows and
ceilings of the working
area
Trainer &
- graffiti/rust/cobwebs
trainees
- outdated/unnecessary √
objects/items
- obstructions
- open cracks on floor
- Sweep floors; if wet,
wipe dry.
5. Proper segregation and Trainer &
disposal of waste; trainees
Emptying of garbage cans. √ √
6. Cleaning and/or fixing of Trainer &
baking equipment and trainees
accessories √
6. Inventory of baking
equipment, materials and Trainees
facilities. √
7. Wipe and clean
whiteboards/writing board Trainees
used. √
8. Check and clean storage
room and cabinets

- Free of dust and cobwebs,

not damp.

- Equipment/tools in Trainees
√
appropriate
position/locations

- with visible labels/signage

- Borrower’s logbook and
forms are complete and
updated.
- Well ventilated and lighted.
9. Clean and check wash
area:
- Walls/Floors- –free from
oils, molds, broken tiles,
gums, stains or graffiti
- Drainage system is Trainees
√
functional
- Water system functional;
no dripping faucets or
leaking pipes
- Free from unnecessary
objects (mops, rags)
10. Clean and maintained
surroundings by
sweeping/ removing fallen Trainees √
leaves, branches, debris
and other obstacles along
canals.
11.Clean and maintained
Rest Room
 Urinals, bowls, wash
basins, walls and
partitions are free from
stains, dirt, oils, graffiti
and unnecessary
objects;
 Ceilings free from
cobwebs and dangling
 items;
 Floor is kept dry; no
broken tiles or
protruding objects;
 Equipped with dipper √
and pails; properly Trainees
located after use;
 Water systems is
functional: no dripping
or damaged faucets or
pipes;
 Drainage system is
working, no water
clogged areas;
 No offensive odor;
 Well ventilated and
lighted.

Prepared by:

MARCIANA N. NABOR
Trainer

DATE: October 19, 2021

 BREAD & PASTRY PRODUCTION NC II WORKSHOP HOUSEKEEPING
SCHEDULE
DAILY TASK YES NO
Baking equipment, utensils and accessories are clean and free √
from dust and oil; dry and properly laid-out.
Baking machines/equipment are clean and properly mounted. √
Working tables are fixed, clean and well-arranged according to √
floor plan/lay-out; stability was assured.
Floor, walls, windows, ceilings of the working area are clean
and well-maintained:
- No graffiti/rust/cobwebs.
- No outdated/unnecessary objects/items. √
- No obstructions.
- No open cracks on the floor; well swept and dried.
Garbage/wastes are properly segregated and disposed; √
Garbage cans are clean.
Baking equipment, materials and accessories are clean. √
Wipe and clean whiteboards/writing board used. √
Rest Rooms:
- Separate for ladies and gentlemen
- Urinals, bowls, wash basins, walls are clean and free
from dirt and unnecessary objects
- Ceilings are free from cobwebs and dangling items;
- Floor is kept dry; no broken tiles or protruding objects
- Equipped with dipper and pails
- Water systems is functional or there is ample supply of √
water no dripping or damaged faucets or pipes
- No offensive odor
- Well ventilated and lighted

WEEKLY TASK YES NO

Garbage/wastes are properly segregated and disposed; √
Garbage cans are clean.
Wash area: √
- Walls/Floors are free from oil, molds, broken tiles, gums,
stains or graffiti
- Drainage system is functional
- Water system is functional; no dripping faucets or
 leaking pipes
Free from unnecessary objects (mops, rags).
Surrounding area: √
- clean and maintained.
- No unattended fallen leaves, branches, debris and other
obstacles along canals.
Storage room and cabinets: √
- Free of dust and cobwebs, not damp.
- Equipment/tools in appropriate position/locations
- with visible labels/signage
- Borrower’s logbook and forms are complete and updated.
- Well ventilated and lighted.
MONTHLY TASK YES NO
Storage room and cabinets: √
- Free of dust and cobwebs, not damp.
- Equipment/tools are in appropriate position/locations
- Labels/signage are visible and readable
- Borrower’s logbook and forms are complete and updated
- Well ventilated and lighted
Inventory of baking equipment, materials and facilities. √

Prepared by:

MARCIANA N. NABOR
Trainer

DATE: October 19, 2021

 BREAD & PASTRY PRODUCTION NC II MAINTENANCE SCHEDULE*
8 HOURS 50 ours 100 HOURS

1. Cleaning of baking
1. Inventory of
1. Fixing and general equipment, utensils and
baking
repair of working accessories: free from
equipment,
tables; check dust and oil; dried and
materials and
stability. properly laid-out.
facilities.
2. Cleaning and proper
3. Check and clean mounting of baking
storage room and machines/ equipment.
cabinets
3. Fixing, cleaning and
- Free of dust and arrangement of working
cobwebs, not tables according to floor
damp. plan/lay-out; check
stability.
- Equipment/tools
in appropriate 4. Cleaning and checking of
position/locations floor, walls, windows and
ceilings of the working
- with visible area
labels/signage - graffiti/rust/cobwebs
- Borrower’s
logbook and - outdated/unnecessary
forms are objects/items
complete and - obstructions
updated.
- open cracks on floor
- Well ventilated
and lighted. - Sweep floors; if wet,
wipe dry.
4. Clean and check 5.Wipe and clean
wash area: whiteboards/writing board
- Walls/Floors- – used.
free from oils, 6. Clean and check wash
molds, broken area:
tiles, gums,
stains or - Walls/Floors- –free
graffiti from oils, molds,
broken tiles, gums,
- Drainage stains or graffiti
system is
functional - Drainage system is
functional
- Water system
functional; no - Water system
dripping functional; no dripping
faucets or faucets or leaking
leaking pipes pipes
- Free from unnecessary
- Free from
 unnecessary objects objects (mops, rags)
(mops, rags) 7. Clean and maintained
surroundings by sweeping/
removing fallen leaves,
branches, debris and other
obstacles along canals.
8. Clean and maintained
Rest Room:
 Urinals, bowls, wash
basins, walls and
partitions are free from
stains, dirt, oils, graffiti
and unnecessary
objects;
 Ceilings free from
cobwebs and dangling
items;
 Floor is kept dry; no
broken tiles or
protruding objects;
 Equipped with dipper
and pails; properly
located after use;
 Water systems is
functional: no dripping
or damaged faucets or
pipes;
 Drainage system is
working, no water
clogged areas;
 No offensive odor;
Well ventilated and lighted.

Prepared by:

MARCIANA N. NABOR
Trainer

DATE: October 19, 2021

 BREAD & PASTRY PRODUCTION NC II
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Deck Oven
EQUIPMENT CODE DO1
LOCATION Practical Work Area
Schedule for the Month of March
MANPOWER
ACTIVITIES Daily Every Weekly Every Monthly Remarks
Other 15th
Day Day

1. Check Activity
electrical is done
connections, before
cables of and
baking after
machines and using
outlets the
Trainer equipm
 Clean and √ ent.
kept dry
 Parts are
well-
secured/atta
ched
 Properly
labeled
3. Check switch Activity
button. It is done
Trainer/
must be in before
Trainee
good condition. √ and
after
using
the
equipm
ent.
4. Check the Activity
microwave is done
oven before
wiring/cables Trainer/ √ and
and make sure Trainee after
it is away from using
damage. the
equipm
ent.
5. Make sure Activity
that the is done
equipment is before
free from crack Trainer/ and
or damage. Trainee after
√ using
 the
equipm
ent.
6. Run the Activity
equipment for is done
5 minutes and before
observe for and
unusual noise Trainer/ after
or abnormal √ using
Trainee
operation; if the
repair is equipm
necessary, ent.
send to
technician.

Prepared by:

MARCIANA N. NABOR
Trainer

DATE: October 20, 2021

 BREAD & PASTRY PRODUCTION NC II WORKSHOP INSPECTION
CHECKLIST

Qualification Bread and Pastry Production NC II

Area/Section Practical Work Area In-Charge Nabor, M.

YES NO INSPECTION ITEMS

√ 1. Are the baking utensils and equipment clean and safe

to use?
√ 2. Is the power supply free from hazard or safe to use?

3. Are the working tables clean and dry? Arranged

√ according to floor plan and it is stable?

4. Are floor, walls and ceilings, windows and doors clean,

without obstruction? All hinges and locks are
√ functional? With exit plans?

√ 5. Is the workshop area well ventilated and with enough

illumination?
√ 6. Is the ceiling fan clean and functional?

√ 7. Is the storage room free from dust? Is the signage

visible and clear?
√ 8. Is the lavatory/ washing area clean? No foul odor?

√ 9. Is the floor dry and clean?

√ 10. Is the workplace surroundings clean and cleared of

obstruction?

√ 11. Are the waste materials properly segregated and

disposed?

Remarks: Workplace, materials and equipment are well maintained

Inspected by: Date: Oct. 20, 2021

MARCIANA N. NABOR
Trainer
 EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : Deck Oven
Property Code/Number : DO1
Location : Practical Work Area
YES NO INSPECTION ITEMS
1. Are the electrical connections, cables and outlets clean and dry? Parts are
will secured/ attached with no cracks? Properly labelled?
√
√ 2. Are all the parts in good condition/ rust free?

√ 3. S the equipment properly connected to the AC source/ power supply?

√ 4. Is the equipment mounted properly?

√ 5. Is the power indicator lighted? (if any)

√ 6. Is the commissioning procedure done effectively according to the line of

established procedures?
Remarks: The equipment are found to be functional and in good working conditions.

Inspected by: Date: Oct. 20, 2021

MARCIANA N. NABOR
Trainer
 BREAD & PASTRY PRODUCTION NC II WASTE SEGREGATION
CHECKLIST
Qualification BREAD & PASTRY PRODUCTION NC II
Area/Section Practical Work Area
In-charge

GENERAL WASTE SEGREGATION METHOD

ACCUMULATED WASTE
Recycle Composed Disposed
Plastic Bottles √
Tin cans √
Eggshells(biodegradable √
)
Papers (if any) √
Boxes (from baking √ √
powder, etc.)
Cleaning solvents √
Food debris (left over) √
Broken tools √

Prepared by:

MARCIANA N. NABOR
Trainer

DATE: October 20, 2021

 Republic of the Philippines
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
Bayombong, Nueva Vizcaya
===============================================================

PURCHASE REQUEST

October 20, 2021

Quantity Unit Item Description Unit Price Total Cost
5 pcs Wire whisk 35.00 175.00
5 pcs Mixing bowl (6 pcs/set) 70.00 350.00
10 Pcs beaters 50.00 500.00
5 pcs Wooden spoon 23.00 115.00
5 pcs Chopping board 150.00 750.00
5 pcs Knives with plastic 70.00 350.00
handle
5 pcs ladle 20.00 100.00
5 pcs Sauce pan 50.00 250.00
5 pcs Cake pillars 120.00 600.00
5 pcs Cake stand with tier 120.00 600.00
5 pcs Pallet knife 20.00 100.00
5 pcs Rubber scraper 50.00 250.00
5 pcs Pie cutter 50.00 250.00
5 pcs Baking sheets 50.00 250.00
5 pcs Pie pan 6” 80.00 400.00
5 pcs Pie pan 8” 85.00 425.00
5 pcs Pie pan 10” 90.00 450.00
5 pcs Rolling pins 70.00 350.00
5 pcs Decorating tips 35.00 175.00
5 pcs Cake turn table 150.00 750.00
5 sets Measuring spoons 150.00 750.00
5 sets Measuring cups (solid) 300.00 1,500.00
5 sets Measuring cups (liquid) 300.00 1,500.00
 5 pcs Piping bags 35.00 175.00
5 pcs Double broiler 250.00 750.00
5 pcs Strainer 40.00 200.00
5 pcs Flour sifter 60.00 300.00
5 pcs Pie pan 60.00 300.00
5 pcs Round pan 6” 70.00 350.00
5 pcs Round pan 10” 70.00 350.00
5 pcs Round pan 12” 70.00 350.00
5 pcs Rectangular pan (1x8x8) 90.00 450.00
5 pcs Muffin pan (small) 70.00 350.00
5 pcs Muffin pan (medium) 70.00 350.00
5 pcs Muffin pan (Large) 70.00 350.00

Grand Total 14,465.00

Amount in words: Fourteen thousand four hundred sixty five pesos _________
Purpose: To augment existing supply for BPP NC II Training._________________

Requested by: Approved by:

MARCIANA N. NABOR EVA T. DONIEGO

Trainer TESD
Specialist