CHAPTER ONE

1.0 INTRODUCTION

1.1 Student Industrial Work Experience Scheme (SIWES) Background/History.

The acronym "SIWES" Stand for student industrial work experience scheme, it is basically for

skill acquisition designed and prepared for university student, Polytechnics, Colleges of

Technology and Agriculture, and Colleges of Education for real work situation they may

encounter after school. The SIWES is a tripartite program involving the student, higher

institution and industrial organization. The scheme is founded by the Federal Republic of Nigeria

and coordinated by Industrial Training Fund (ITF) National University Commission (NUC). The

scheme was first initiated and founded by the ITF during its formative years (1973-1974). But

based on the increased number of students, administering of this function became enormous;

hence the fund withdrew from the scheme in the year 1978.

This scheme was taking over by the federal government in 1979 and handed over to both the

National University Commission (NUC) and the national board for technical education (NBTE).

At that time, colleges of educations were not part of the scheme. Later in 1984, the federal

government reverted back the management of the scheme industrial training fund.

The industrial training fund (ITF) was established under decree 47 of 1972 by the supreme

military council headed by General Yakubu Gowon. The decree was billed to take effect from

31st March, 1974. The main objective of the ITF is the gradual reduction of the percentage of

foreign participation in most Nigeria's economic activities, accompanied by system integration of

local oriented skilled man power into the vast economic sector.

1
The ITF rose to the challenges by instituting programs that could among other things, expose

students to Nigerian Universities and Polytechnics to practical firsthand experience in their

course of study, as well as provide an avenue through which students could meet and interact

with industrial personnel.

In the department of Home Science and Management of Joseph Sarwuan Tarka University.

Makurdi, the program is conducted at the end of the first semester three hundred level (300L).

1.2 Aim and Objectives of SIWES

Specifically, the objectives of the Student Industrial Work Experience Scheme are to:

1. Prepare students for work situation they are likely to meet after graduation.

2. It also exposes students to employment opportunities.

3. It prepares students for business careers/opportunities.

4. Make the transform from the University to the field of work cashier and this enhance

students contest for late job opportunity.

5. Provide an avenue for students in the Nigerian Universities to acquire Industrial skills

and Experience in their various course of study.

1.3 Importance of SIWES to Home Science and Management

1. It exposes students to more practical work methods and techniques in Home Science and

management.

2. It provides students in Home Science and management with an opportunity to apply their

theoretical knowledge to real life situations.

2
3. 1t provides an environment whereby students in Home Science and management can

develop their creativity and interpersonal skills.

4. It is one of the requirements for the award of Bachelors of Science Degree (B.Sc) in

home science and management.

5. It enables students in home science and management to gain experience in handling

equipment.

1.4 Name and Geographical Location of Industry

The company name, Sev-av foundationcraft and skills Acquisition centre is located along rice

mill road, close to Aunty Ayam Nursery/primary School Gboko, Benue State. It is a Non-

Governmental Organization established in 2010. The organization was born out of the need to

empower youth and women forward productivity, livelihoods and more meaningful life in the

mist of unemployment, underdevelopment and poverty. It is divided into;

 Baking Unit: This unit specializes on cake making and baking class etc

 Cooking Unit: This unit specializes on food preparation

 Pastries Unit: This unit offers professional pastry class. It specializes on how to make

variety

3
1.5 Organizational Structure of Sev-av Foundations

Chief Executive Officer

Manager Head of Baker/CEO

Staff

Bakers Clients

Students

Fig 1: Organizational Structure of Sev-av Foundations

4
CHAPTER TWO

2.0 Work Experience

First Month to Second Month

2.1 Baking Unit

Baking is a method of cooking food that uses prolonged dry heat, normally also in not ashes or

hot stones. Food like bread, cakes and cookies are the most common baked item and are baked

when heat is gradually transferred from the surface or the center.

2.1.1 Things to be noted about Baking

Baking specifically is scientific, artistic, photogenic, and architectural in nature

- Do not over bake

- Be vigilant when baking as the baking may dry out.

- When cake is taking too long to bake, cover the top with a foil or parchment paper

- Separate the batter in different pans if the batter is too much

- Don't keep opening the oven while baking so that the heat in the oven will not escape.

2.1.2 Types of Flour

The following are types of flour;

 Bread flour

 Whole wheat flour

 All-purpose flour
5
  Wheat flour

 Oat flour

 White wheat flour

 Cake flour etc.

2.1.3 Types of Cake Coverage

Cake coverage is the decoration we do on cake to beautify them and they are;

 Fondant cake coverage

 Mash cake fondant

 Normal (Gelatinc) fondant

 Butter cream (frosting)

 American butter Cream

 Margerine butter cream

 Vegetable shortening butter cream

 Swiss meringue

 Whipt cream

 Cheese frosting

 Chocolate ganache

 Royal icing.

2.1.4 Types of Milk Used for Baking

The following are types of milk used for baking;

 Evaporated milk 28-33% fat

6
  Filled milk 28-33% fat

 Low fat milk

 Whole milk

 Condensed milk

 Coconut milk

 Soya milk

 Butter milk

 Heavy cream milk

 Whipt cream

 Full cream milk

 Skimmed milk (very low fat 5% fat)

2.1.5 Basic Explanation of Terms in Baking

Butter Cream: Is the mixture of butter and icing sugar. Ensure not to over mix the butter cream.

Fondant: This is the mixture of icing sugar, glucose, gelatin, glycerin together. It is advisable

not to put too much of gelatin into the icing sugar as gelatin makes the fondant to dry up on time.

Creaming: This means rubbing butter and sugar together.

Greasing: This means using butter to rub on your pan and a little four

Knead: This is a mixing done on the table with one’s hand

Fold: This means mixing in bowl

Beating: This means mixing with whisk

7
2.1.6 Kitchen Ethics

The following must be adhered to in the kitchen;

- Wash your hands regularly

- Cut your nails properly

- Avoid wearing nail polish

- Cover your hair while in the kitchen

- Clean regularly s you work in the kitchen

- Wear low heels or cover shoes

2.1.7 Formula for Cooking

The formula for cooking is said to be as stated below;

- Recipe: Refers to the items needed to prepare a meal

- Process/method: is the steps to follow

- Knife skills: basically involves the usage of knife in cutting vegetables to give different

shapes/sizes.

Under Knife techniques we have different types of knife techniques which includes;

a. Fillet: Can be cut into fine jullience

b. Fine julliene: you can cut fine julliene to get fienbrounoise

c. Fine brounoise: is the tiniest cutting shapes in cubes. Fine brounoise can be used in

Chinese foods, noodles, egg etc.

d. Medium julliene: can be cut into medium cubes in diced forms

e. Fingers: can be cut in chunks, it is mostly used for sauce and must not be used for stew,

mostly for step fried food.

8
f. Grade: as in grated vegetables

g. Shred: as in shredded vegetables

h. Ring cut: mostly onion and carrots.

i. Slant cutting: slanting the knife while cutting

- Mix-enplace: means setting your items ready for cooking. Another name for mix- enplace

is allacate which means preparation before service.

- Garnishing and presentation: those two matters a lot because it makes food appealing

2.1.8 Methods of Cooking

Methods of cooking are:

 Grilling: e.g fish and chicken

 Frying: e.g deep and shallow frying

 Step fry: uses little or no oil

 Baking

 Steaming

 Roasting boiling etc.

2.1.9 Preservation

 Preservation can be done by drying (Sun) or indoor drying e.g oven.

 Refrigeration

 Simple cooking and complex cooking

 Smoking

2.1.10 Equipment for cooking/Catering

 Digital scale
9
  Spatula

 Mixer

 Oven

 Baking pan/trays

 Whisks

 Frying pan

 Greater

 Tape

 Rolling pin

 Measuring cup

 Sieve

 Fondant cutter

 Fondant smoother

 Brush

 Baking sheet

 Icing kit

 Cookies press

 Doughnut cutter

 Kitchen table

 Fondant mat

2.2 Cakes

Cake is an item or soft Sweet food made from mixture of flour, eggs, sugar and other ingredients

baked and sometimes iced and decorated.

Types of cake produced in the cake unit.

10
2.2.1 Coconut Cake

This cake has firm yet well-aerated structure.

How to make coconut cake

Ingredients:

Flour, butter, sugar, baking powder, milk flavor, nut meg, egg, coconut flavor, coconut,

Hollandia yoghurt.

Procedure

i Sieve and set aside all dried ingredients

ii Cream butter and sugar

iii Whisk your eggs, add the whisked egg to your creamed butter and sugar.

iv Add your shredded coconut.

v Add vanilla, liquid coconut flavor and Hollandia

vi Grease the baking pan then turn in the mixture and bake in a moderately hot oven for 30

minutes.

vii Remove and keep to set, then turn out of the pan and allow to cool.

2.2.3 Basic Cake Recipe

How to make basic cake recipe.

Ingredients

Flour, sugar, buter, CBes, baking powder, flavor and milk (optional), Nutmeg, sant.

Procedure

i Cream the butter and sugar together in a bowl until soft and flutty.

ii Break the egg in a separate bowl and add it to the creamed butter.
11
 iii Sieve your flour, nutmeg, baking powder and salt and set aside.

iv Fold in your flour to the creamed butter, add the flour to the mixture gradually

v And bake at a medium heat.

vi

12
 Plate 1: Kuma Christiana baking Cake

Plate 2: A picture of a baked Cake

13
2.2.5 Problems and Challenges in the Unit of Attachment

 Mixing of ingredients and creaming of butter is manually done in the absence of public

power supply because there is no standby power plant, this makes the work tedious and

time consuming.

 Going close to the oven often poses some serious health hazard.

 Most of the machine in this unit break down easily.

2.2.6 Functions of Some Baking Ingredients

Yeast: Yeast grows and they form multiples and it gives out carbon dioxide which causes the

dough to rise.

Baking Powder: Contains baking soda and it is also a rising agent in batters and dough.

Fats: In the form of oil, contributes tender moisture and smooth mouthful to bake food products.

It also enhances the flavor of other ingredients.

Eggs: They serve many functions in baked goods. They add flavor, provide liquid, fat and oil

Milk: contributes water and valuable nutrients to baked goods. It helps browning to occur and

add flavor.

14
Work Experience

Third Month

2.3 Pastry Unit

This unit is saddled with the responsibilities of following recipes to create pastries, cookies and

other baked goods, developing new and unique recipes to feature on the menu and keeping stock

of the kitchen's inventory.

2.3.1 Pastry and Dough

What are pastries? Pastry is dough of flour, water and shortening that may be sweetened,

Sweetened pastries are often described as baker's confectionaries The word "pastries" suggest

many kinds of baked products made from ingredients such as flour, sugar, milk, butter, baking

powder and eggs.

2.3.2 Types of Products in Pastries Unit Samosa

This is a triangular savory pastry fried in oil containing spices, vegetables and meat. Samosa is

found all over the world, it is mostly consumed in South Asian like the Indians, it is a lovely

pastry that can be enjoyed on a cold day.

How to make Samosa

Ingredients

Flour, salt, vegetable oil, Water, carrots, onions, mined meat, green pepper, Spices a Seasoning.

15
Procedure

i. Sieve the flour and salt in a bowl, add the required quantity of water to form a paste and

keep aside.

ii. Lightly fry the chopped onions, add your mined meat and ensure it' s done.

i. Add the chopped carrots, green pepper and your seasoning taste.

iv. Remove from fire and allow to cool.

V. Roll out the paste and cut into square shape, slice the filling across two angle then fold

the other two angle over lapping and forming a triangle seal the edges and fry in hot oil

until golden brown.

vi. Serve with any chilled drink.

2.3.4 Spring Rolls

These are large variety of filled, rolled appetizers found in East Asia.

How to Make Spring Roll

Ingredients

Flour, salt, carrots, onions, cabbage, minced meat, green and red bell pepper, seasoning to taste

Procedure

i. Sieve the flour and salt in bowl, add the required quantity of water until it forms a Soft

and Smooth paste.

16
 ii. Lightly fry our chopped onions, add your minced meat and fry together

iii. Add your filleted carrot, green and bell pepper, cabbage and seasoning to taste.

iv. Roll out the paste and cut into straight shapes, putting in your filing and overlap

properly. Fry in hot oil until it turns golden brown.

v. All to cool and serve

2.3.5 Main Equipment in the Pastry Unit

 Formica table

 A non-stick frying pan

 Pastry brush

 Rolling pin

 Meat pie cutter

 Dough nut cutter

 Measuring cups

 Kitchen towels

2.3.6 Personal Responsibilities in the Unit

i. I Was responsible for making dough as well as filling in some pastries like meat pie

ii. I was responsible for slicing onion, chopping carrots, red and green bell Pepper and

steaming the sauce used for some pastries.

iii. Also I was responsible for mixing butter and frying of some pastries like chin-chin, puff-

puff.

iv. I was responsible for checking product in the oven.

17
 v. I was responsible for record keeping in the pastry unit.

2.3.7 Specific Challenges in the Unit

The unit requires many workers because mixing of dough, frying or baking can be very tedious.

Mixing of dough is done manually because of no standby power supply which can allow the use

of machine.

18
Plate 3: Kuma Christiana mixing dough

19
Work Experience

Fourth Month

2.4 Cooking Unit

Cookery can be defined as the chemical process, combination oil ingredients, developing skills,

methods and techniques of cooking, application ot heat and in more advanced stages; it involves

scope of creativity, new innovations and ideas. So n short it is a combination of art and science.

A lot of cooking methods are used in catering and hotel industry. Each is specific and has its

advantages and disadvantages. The cookery processes or cooking methods used Topcy cakes and

event is:

a) Boiling

b) Stewing

c) Roasting

d) Grilling

e) Flying

f) Microwaving

2.4.1 Jollof Rice

Jollof rice is a rich and incredibly testy West Africa one pot meal. It usually made from scratch

using rice. This meal is one of the most common West African dishes.

20
 How to Make Jollof Rice

Ingredients:

Par boiled rice, spring onion, pepper puree, onion, tomato, stock, vegetable oil and butter my

fish, seasoning to taste, shallot and white onion, spices

Procedure

i. Add vegetable oil and margarine in a pot and heat, then add onions to fry

ii. Add pepper and tomato puree

iii. Add spices and then cray fish and seasoning

iv. Add ice and mix thoroughly

v. Add bay leaf but its optional

vi. Check the taste of the food before adding stock and then steam

vii. Deliberately allow burning

viii. Vegetables are optional your party jollof rice is ready

21
Plate 4: Kuma Christiana preparing egusi soup

22
2.4.2 Grilled Chicken

Grilled chicken also known as Barbecue chicken consists of chicken parts or entire chickens that

are barbecued gilled or smoked. There are many global and regional preparation techniques and

cooking styles

How to make grilled chickens

Ingredients

Oil and butter

Procedure

i. Heat a pan on the fire and add vegetable oil and butter and allow to get hot.

i. Add the chicken/beef part and allow to grill

iii. Turn over when one side is done, add oil to avoid dryness.

2.4.3 Chunk Chicken Sauce

How to make chunk Chicken Sauce

Ingredients:

Chunk chicken, red and green bell pepper, onions, tomato, red jalapeno, vegetable ol1, Carrol,

shallot and white onion, seasoning to taste.

Procedure

i. Add vegetable oil in a pot and heat, and then add onion to fry

ii. Add in the chunk chicken

iii. Add spices and all the vegetables with little water and cover allow simmering for 2

minutes.
23
2.4.4 Personal Responsibilities during this Production

i. Was responsible for cutting of vegetables used for preparing each sauce.

ii. was responsible for slicing and chopping of onions, carrot and pepper.

iii. was also responsible for parboiling of rice.

2.4.5 Specific Challenges in this Unit

The unit requires many workers as the work is much.

24
 CHAPTER THREE

Work Experience

Fifth Month

3.0 General Appraisal of the Company

Sev-av foundation offers the best services when it comes to baked foods; they also offer reliable

services to customers at affordable prices. Sev-av foundation focuses or producing the best baker

out there but the company needs some amendment which will make its function better tor the

good and benefit of the workers, students, customers and the entire organization.

3.1 General Problems of the Company

1. No transport allowance for students.

2. The organization requires more trained workers.

3. The organization needs funds to improve in production

4 The organization needs more machinery in order to improve productivity and make the

work faster and less fatigue

3.2 Market and Distribution Strategy

Sev-av foundation has a formal way of advertising their products, marketing of their product is

not just dependent on orders from customers. In this regard a market, production and distribution

template was made to know the item produced the amount, cost of production, profit gained or

loss, type of order, date and time of delivery, stock of items bought and the cost of purchasing it.

3.3 Personal benefit from the training;

1. I was taught how to become a successful entrepreneur.

25
2. I was also taught how to render catering services.

3. I was taught on how to make different kinds of cakes and pastries.

4. I was taught about record keeping which helps in the record of all that happens in the

production unit.

5. I now have afull knowledge of certain catering works.

26
 CHAPTER FOUR

4.0 CONCLUSION AND RECOMMENDATIONS

4.1 Conclusion

The technical knowledge gained has broadened my knowledge on cake design and maintenance

of equipment used in the catering unit. It also made me cautious of observing the problems

facing baking/catering as a whole. It offered conclusive training ground for students in related

field which are in confirmation with the objective of SIWES especially in area of food and

nutrition centre. I underwent training on the profit of a successful caterer, proficiency in the use

of knives and I was trained on the hygiene and the avoidance and prevention of cross

contamination.

4.2 Recommendations

The identification of the challenges during the programme is the first step toward finding

solution to the challenges. The following recommendations have been made as solution;

1. The various industrial training centers should try as much as possible to provide at least

transportation allowance for students on industrial attachment.

2. The various industrial training centers should try to award certificate of training to

student after training.

3. The management of Gayle’s Tasty Bakery should endeavor to see to the welfare of

students and workers in terms of incentives so as to motivate them for best input which

would result in greater quality output.

27
 REFERENCES

Sev-av foundation Bakery training manual (2020)

Okoro, U. (2016). Technical Report on Student Industrial Work Experience

Scheme (SIWES)

Emma, C. O. and Nwosi, C. (2019) Student Industrial Work Experience Scheme in

Nigeria. Concept, principles and practices

28