STUDENTS INDUSTRIAL WORK EXPERIENCE SCHEME

(SIWES)

PRESENTED TO:
SIWES UNIT
AUCHI POLYTECHNIC, AUCHI

DONE AT:
CAKE AND COLOURS CATERING ESTABLISHMENT
AIRPORT ROAD EDEBIRI STRRET BENIN CITY E
DONE BY:
ITSABOR BEATRICE
MAT NO:AST/105200275

DEPARTMENT OF HOSPITALITY MANAGEMENT,

SCHOOL OF APPLIED SCIENCE,
AUCHI POLYTECHNIC AUCHI,
EDO STATE.

FOR THE AWARD OF NATIONAL DIPLOMA IN

HOSPITALITY MANAGEMENT

APRIL - JUNE, 2022

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 DEDICATION
This IT report is dedicated to Almighty God for kindness towards my
SIWES program.

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 ACKNOWLEDGEMENT

I wish to express my profound gratitude to God Almighty, the creator of

the entire universe, the beginning and the end for His infinite mercy and
protection over my family throughout these; past years till date and
allowing me to complete my two months industrial training program
(IT) without any stress.

I am deeply indebted to Mr and Mrs. ITSABOR for their

encouragement and support and my supervisor for making the work easy
for us. May God richly bless you at your various point of your need.

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 ABSTRACT
The report written on occasion of Industrial Training (IT) is a program
which encourages student's practical ability and the program was
established in the year 1973 by the Nigeria Industrial fund (ITF).
The main objective of Industrial training is to expose the student to
actual working environment and enhance their knowledge and skill from
what they have learned in the college.

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 TABLE OF CONTENT
Cover page - - - - - - - - - 1
Dedication - - - - - - - - - 2
Acknowledgement - - - - - - - - 3
Abstract - - - - - - - - - - 4
Table of content- - - - - - - - 5
CHAPTER ONE
1.1 Introduction- - - - - - - - 6
1.2 Objectives of SIWES - - - - - - - 7
1.3 Line or business of organization - - - - - 8
1.4 Component of the organization - - - - - 8
1.5 Line of authority of the organization - - - - 9
CHAPTER TWO SUMMARY OF WORK DONE
2.1 Summary of work done - - - - - - 10
2.2 Operation and maintenance of equipment - - - 12
2.3 Supervision and leadership role played - - - - 12
2.4 Outstanding performance carried out - - - - 13
2.5 Challenges/problem encountered by the student - 13
CHAPTER THREE
3.1 Conclusion- - - - - - - - - 14
3.2 Recommendation as to improve on the training program-14
3.3 Recommendation to upcoming student on SIWES - - - -14
CHAPTER ONE
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1.1 INTRODUCTION

Student industrial working experience scheme (SIWES) was established

in 1973 by industrial Training Fund (ITF) with the objective of exposing
student to practical skills. The scheme has bridge the gap between theory
and practice. According to SIWES UNIT (2015), SIWES training
exposes the student to real work situation, especially to the use of tools,
equipment and machinery which are not available in the institutions
workshop and laboratories. However, ND 1 level of polytechnics in
Nigeria usually stay four (4) month for the scheme which usually took
place at the end of the first year in their programmes as stipulated by
National Diploma (ND).

The student industrial working experience scheme (SIWES) is a

programme that is designed to expose and prepare student of higher
institutions in Nigeria for what is expected of them in their different
professions like caterers, artists, engineers, medical officers, among
others.

1.2 OBJECTIVE OF SIWES

The objectives of SIWES are as follows:

a. SIWES provide an avenue for student in Institution of

higher learning to acquire industrial skills and experience in
there courses of study. it prepares student for the work situation they
are to meet after graduation.
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b. SIWES expose student to work methods and techniques in
handling equipment and machinery that may not be available in their
intuitions

c. SIWES make the transition from school to the world of work

easier and enhance student contacts for later job placement.

d. SIWES provide student with an opportunity to apply their

knowledge in real work situation thereby bridging the gap
between theory and practice.

e. SIWES enlist and strengthens employer's involvement in the

entire educational process and prepares student for employment
after graduation

1.3 LINE OR BUSINESS OF ORGANIZATION

CAKE AND COLOURS CATERING ESTABLISHMENT is a

service profit establishment that has various departments that provide
food and beverage and outdoor catering service to customers.

1.4 COMPONENTS OF THE ORGANISATION

The department in the establishment include the following:

i. Front office

ii. Selling point

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 iii. Restaurant

iv. Kitchen

1.5 LINE OF AUTHORITY OF THE ORGANISATION

General Manager

Assistant Managers

Supervisors

Head of Department

Head Chef

Assistant Head Chef

CHAPTER TWO

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2.1 SUMMARY OF WORK DONE

At the day of my resumption, I was introduced to the employees of

various departments by the manager. During this time the manager brief
me the ethics and the policy of the establishment.

However, the summary of my work during my training is as

follows:

 I was introduced by the CEO of the catering establishment to all

the staff and also show me the various departments in the
establishment.
 I was assigned to carry out mis en place in the store room of the
catering establishment whereby I swept and mop the floor and also
took away unwanted materials from the room.
 I was showed the various equipment found in the catering
establishment that is met for catering production.
 I was taught the two type of catering equipment used which are
mechanical and manual.
 I was taught fondant icing. The ingredient used include: icing
sugar, galantine and glucose. Melt glucose gelatine into water in a
bowl mix together and kneed it. Use Crisco to rub and put into bag.
 I was taught how ice a wedding cake. Place cake on board and
trim, rub with butter knead fondant and roll out, cover cake and

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 trim excess, use a smoother to smoothing use, mold to mold out
fine designs and place round cake.
 CHIN - CHIN :
Ingredients; flour, butter, egg, milk flavour, baking powder, Fanta
or milk or water, nut-meg, sugar, flavour
PROCEDURE; in a blow sieve flour baking powder and add milk
flavour, add drop of vanilla, milk, egg, pour Fanta leave to rise.
Till smooth texture dough is obtain place of pot of vegetable oil on
medium heat fry till golden brown

METHODS OF PREPARATION MAKING OF DISHES

WHITE RICE WITH STEW

Recipes:
3 cups of Rice, a tin of tomatoes, 8 seeds of fresh tomatoes, 4 seeds of
pepper, 1 onion, groundnut oil, 11/2 teaspoonful of salt, ½ kilogram of
meat, curry leave, curry powder, thyme, 2 cubes of maggi, some
quantity of water.
METHODS OF PREPARATION:
Wash the rice and parboil it, the boil finally put the groundnut oil on fire
and add salt, onions and allow to fry, then put the grinded tomatoes and
pepper and allow to fry, then add the tin tomatoes and allow to fry, then
spice the stew with curry and thyme, after that you add the stewed meat,

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and add the curry leave and allow to boil, dish into a plate with white
rice.

JELLOF RICE
Recipes:
3 cups of rice, a tin of tomatoes, 4 seeds of fresh tomatoes, 2 seeds of
pepper, 1 onions, groundnut  oil, 1 teaspoonful of salt, ¼ kilogram of
meat, curry powder, thyme, 2 cubes of maggi cube, carrot, green beans,
and some quantities of water.
METHODS OF PREPARATION:
Wash the rice and parboil it, then heat the groundnut oil and add salt,
onion and allow to fry. put the grinded tomatoes and pepper and allow to
fry, then add the tin tomatoes and allow to fry, spice the stew with curry
and thyme, maggi cube after pour the stew and rice with the stock (meat
water) and stir, then allow it to boil, then fry the stewed meat, dish the
rice with meat.

FRIED RICE
Recipes:
3 cups of rice, carrot, green beans, green pepper, 1 onions, ¼ nutmeg
grinded, groundnut oil, butter, 2 cubes of maggi cube, thyme, ginger,
curry, ½ kg of meat, and 1 teaspoonful of salt, some quantity of water,
green peas, cabbage.

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Wash and parboil rice, wash and cut the carrots, green beans, green
pepper, cabbage, ginger, onions, stewed the meat, with the liver. Then
pour the parboiled rice into the stock (meat water) and allow to boiled,
then heat the butter and groundnut oil add the carrot, green beans, green
peas, green pepper, onion, ginger and allow to fry, then add maggi cube,
curry and thyme, pure the cooked rice and stir then add the liver and
cabbage and stir, dish in a plate.

2.2 OPERATION AND MAINTENANCE OF EQUIPMENT

The equipment which were used in the various department in the

catering establishment for examples, the blenders are normally used for
blending foods items in the kitchen section which must be clean
regularly before used and after used. it should be dry totally which
prevent the machine from rusting. Brush and mopping stick should be
dried often to prevent bad smell and pilling off the mop. You must not
stock the moping stick in mopping bucket when you are using it to work
at that particular time.

2.3 SUPERVISION AND LEADERSHIP

During the course of my three month industrial training, I was

allowed by the manager and supervisor to bring suggestion or fresh ideas

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the way and manner in which the catering establishment can improve the
high standard as a professional in the industry.

2.4 OUTSTANDING ASSIGNMENT/PERFORMANCE CARRIED

During the course of the three month (IT) program, I performed the
following activities. Ability to answer question demands which was one
of the major duties of a good caters in treating of various guests in the
catering establishment in a respectful manner.

2.5 CHALLENGES/PROBLEMS ENCOUNTERED BY THE

STUDENT

Some of the challenges I encountered during my [THREE] month

training [IT] programme include having difficulty dealing with guest,
dealing with customers need demand and complains and trying to
pervade the necessary facilities to guest in order to please them or make
them or make the guest comfortable while patronizing the establishment.

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 CHAPTER THREE

3.1 CONCLUSION

In conclusion, I must state here that CAKE AND COLOURS

CATERING ESTABLISHMENT is performing well to all least a
reasonable standard, its management and staff are hard working as they
work hard to make sure that the establishment is being put in order with
consciousness.

3.2 RECOMMENDATION AS TO IMPROVE ON THE

TRAINING PROGRAM

My recommendation to SIWES board is to put more effort and

making the superior to know the area to use the board, they should try
their best to make this four industrial training a general thing to the
student of all departments in ND1 not just policing or choosing specific
course to run the program.

3.3 RECOMMENDATION TO UPCOMING STUDENT ON

SIWES

I will suggest to intending student to try as much as they can to

participate in the scheme. It will help them bring the gap from theory
and practical.

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