Maintain

Training
Facilities

Date Developed: Document No.

July 2019
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Pastry NC Issued by:
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DILLO
 Template #1
OPERATIONAL PROCEDURE
Equipment Type Commercial Mixer (Hand Mixer)
Equipment Code Lakeland-12684
Location Practical Work Area
Operation Procedure:
INSERTING THE ATTACHMENTS
1. Before using the mixer, wash the attachments in hot soapy water, rinse
thoroughly and dry.
2. Make sure the on/off button is located in the OFF position and the unit is
unplugged from the outlet.
3. Insert one attachment at a time by placing the stem end into the opening
on the bottom of the mixer. Pressand twist lightly until the attachment
clicks into position.
MIXING
4. Begin blending or mixing at a low speed. Guide the mixer around the
sides and through the centre of the bowl. Follow the speed guide on the
facing page.
5. Over-beating tends to make some mixtures tough. Stop the mixer as
needed to scrape the sides and bottom of the bowl with a rubber spatula.
6. To add ingredients, rest the mixer on its heel with the beaters positioned
over the mixing bowl. This assures any drips will fall back into the bowl. To
remove excess mixture from the beaters, set the mixer to the lowest speed
and raise the beaters slowly. Be sure to switch the mixer off before raising
the beaters completely out of the mixing bowl. Maximum operating time 5
minutes. After this time, the appliance has to rest and cool down before
further use.
REMOVING ATTACHMENTS
7. Be sure the cord is unplugged from the electrical outlet. Scrape off excess
mixture with a rubber spatula.
8. Grasp the stems of the attachments with your hand and press firmly
down on the eject button.
CLEANING
9. Wash the beaters, whisk or dough hooks in hot soapy water or in the
dishwasher. Rinse thoroughly and dry.
10. Wipe the mixer body with a damp cloth. CAUTION: never immerse the
mixer in any liquid.

Date Developed: Document No.

July 2019
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Pastry NC Issued by:
II Developed by: Page 2 of 37
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DILLO
 Template #2
HOUSEKEEPING SCHEDULE
Qualification Bread and Pastry Production NCII Station/Bldg Tourism Building

Area/Section Bread and Pastry Workshop

In-Charge Frelyn Mae G. Dillo

Schedule for the 2nd Semester, 2014

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
1. Clean and check baking Trainees/ This is
equipment from dust and Janitors (in done with a

residue; dry and properly laid- theabsenceoftrai maintenanc
out/ secured/stable nees) e checklist.
2. Clean and arrange working Trainees/
tables according to floor Janitors 
plan/lay-out; check stability (intheabsenceof
trainees)
3. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust 
• cobwebs and Trainees/ 
outdated/unnecessary Janitors
objects/items (intheabsenceof
• obstructions trainees 
• any used materials/scraps 
(slugs, stubs) spilled liquid
• open cracks (floor) 
4. Clean and check work Checking
shop ventilation and Trainees/ the
illumination by dusting Janitors (in  condition of
lamps/bulbs, replacing non- theabsenceof the
functional lamps and keeping trainees) resource
exhaust clean
5. Clean and check computer
set -monitor, overhead, Trainees/ This is
speaker – free, unnecessary Janitors (in done with a

markings, dust; cables and theabsenceof maintenanc
plugs are in order; well- trainees) e checklist.
arranged; all items functional
6. Clean, inspect air
conditioning equipment:
• Keep screen and filter free  This is
Trainees/
from dust/rust Janitors (in done with a

• Check selector knobs if in theabsenceof maintenanc
normal positions and are trainees) e checklist.
functional 
• Check if drainage is OK
7. Clean, check and maintain
Tool Room
• Free of dust, not damp 
• Tools in appropriate Trainees/  This is
positions/locations Janitors (in done with a
• With visible labels/signage theabsenceof  maintenanc
• Logbook and forms are trainees) e checklist.

complete, in order and
updated 
• Lights, ventilation – OK
8. Clean and check Rest Room Trainees/
• Urinals, bowls, wash Janitors (in
basins, walls and partitions theabsenceof 
are free from stains, dirt, oils, trainees)

Date Developed: Document No.

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 graffiti and unnecessary
objects; 
• Ceilings free from cobwebs
and dangling items

• Floor is kept dry; no broken
tiles or protruding objects
• Water systems is functional: 
no dripping/damaged faucets
or pipes
• Drainage system is working,
no water-clogged areas 
• No offensive odor 
• Lights /Ventilation – OK
9. Clean and check wash
area:
• Walls/Floors- –free from 
oils, molds, broken tiles,
gums, stains or graffiti Trainees/ This isdone
• Drainage system is 
Janitors (in with a
functional theabsenceof  maintenanc
• Water system functional; trainees) e checklist.
no dripping faucets or
leaking pipes
• Free from unnecessary 

objects (mops, rags)

10. Clean and maintain work
shop surroundings by
sweeping/ removing fallen Trainees/
leaves, branches, debris and Janitors (in 
other refuse, impounded theabsenceof
trainees)
water, clearing pathways of
obstructions
11.Disposal of waste
Trainees/
materials
Janitors (in 
(Follow waste segregation theabsenceof
system) trainees)

Date Developed: Document No.

July 2019
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DILLO
 Template #3
BREAD AND PASTRY PRODUCTION WORKSHOP HOUSEKEEPING
SCHEDULE
DAILY TASK YES NO
1. Clean and Check baking tools and equipment 
2. Clean and arrange working tables 
3. Clean and check floor, walls, windows, ceilings from

graffiti/dust/rust/cobwebs or unnecessary object
4. Clean, check and maintain Tool Room 
5. Clean and check Rest Room 
6. Clean and check wash area 
7. Clean and maintain work shop surroundings 
8. Disposal of waste materials 
WEEKLY TASK YES NO
1. Clean and check computer facilities and equipment 
2. Clean, inspect air conditioning equipment 
MONTHLY TASK YES NO
 Clean and check floor, walls, windows, ceilings from
obstructions/any used materials/scraps (slugs, stubs)spilled 
liquid/open cracks (floor)
 Clean and check work shop ventilation and illumination 
 Inspect electrical system; clean cables, wires, bulbs, lamps, 
ceilings/walls.

Date Developed: Document No.

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DILLO
 Template #4
BAKING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 HOURS 100 HOURS
1. Wash the beaters, whisk 1. Check the 1. Check each part of the
or dough hooks in hot soapy mechanical safeties machine and if there is a part
water or in the dishwasher. and electrical safeties that needs repair and report it
Rinse thoroughly and dry. of the commercial immediately to the concerned
mixer. personnel.
2. Wipe the mixer body with
a damp cloth. 2. Check the fused 2. Replacing fuse cover, hook and
and electrical wiring. other parts as required.

3. Check that there

are no cut or stray
strands of wire inside
the plug.

Date Developed: Document No.

July 2019
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Pastry NC Issued by:
II Developed by: Page 6 of 37
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FRELYN MAE G.
DILLO
 Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Commercial Mixer (Hand Mixer)
EQUIPMENT CODE Lakeland-12684
LOCATION Practical Work Area
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

3. 1. Wash the beaters,

whisk or dough
hooks in hot soapy
Trainee 
water or in the
dishwasher. Rinse
thoroughly and dry.
2. Wipe the mixer
body with a damp Trainee 
cloth
3. Check the
mechanical safeties
and electrical Electrician 
safeties of the
commercial mixer.
4. Check the fused
and electrical wiring. Electrician 
5. Check each part
of the machine and if
there is a part that
needs repair and Technicia
n

report it immediately
to the concerned
personnel.

6. Replacing fuse
cover, hook and Technicia
n

other parts as
required.
Special Instruction:
Trainer: FRELYN MAE G. DILLO

Date Developed: Document No.

July 2019
Bread and Date Revised:
Pastry NC Issued by:
II Developed by: Page 7 of 37
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FRELYN MAE G.
DILLO
 Template #6

WORKSHOP INSPECTION CHECKLIST

Qualificatio
Bread and Pastry Production
n
Area/
Bread and Pastry Workshop In-Charge Frelyn Mae G. Dillo
Section

YES NO INSPECTION ITEMS

 1. Is the baking tools and equipment are clean?

 2. Are the baking utensils clean and shiny?
 3. Is the working tables are clean and arrange properly?
4. Are the whiteboard, tables and chairs clean and arranged

properly?
5. Are the floor, walls, windows, ceilings from

graffiti/dust/rust/cobwebs or unnecessary object are clean?
 6. Is the Tool Room areclean?
 7. Is the Rest Room areclean?
 8. Is the wash area areclean?
 9. Is the work shop surroundings are clean?

 10. Is the waste materials is properlydisposed?

 11. Are the computer facilities and equipment clean?
 12. Is the air conditioning equipment inspected?
13. Are the floor, walls, windows, ceilings areclean from
 obstructions/any used materials/scraps (slugs, stubs)spilled
liquid/open cracks (floor)?
 14. Is the electrical system; clean cables, wires, bulbs, lamps,
ceilings/walls inspected?
Remarks:

Inspected by: Frelyn Mae G. Dillo Date: JULY 20, 2019

Date Developed: Document No.

July 2019
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FRELYN MAE G.
DILLO
 Template #7
EQUIPMENTMAINTENANCE INSPECTION CHECKLIST
Equipment Type : Commercial mixer (hand mixer)
Property Code/Number : Lakeland-12684
Location : Practical Work Area
YES NO INSPECTION ITEMS
 4. 1. Are the beaters, whisk or dough hooks washwith hot soapy water or in
the dishwasher?
 2. Is the mixer body wipe with a damp cloth?
 3. Are the mechanical safeties and electrical safeties of the commercial
mixer checked?
 4. Are the fused and electrical wiringchecked?
 5. Is there a cut or stray strand of wire inside the plug?
6. Are the machine parts repaired and reported immediately to the
 concerned personnel?
 7. Are the fuse cover, hook and other parts needs replacement?
Remarks:
The equipment needs replacement.
Inspected by: Date:
Frelyn Mae G. Dillo JULY 20, 2019

Date Developed: Document No.

July 2019
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FRELYN MAE G.
DILLO
 Template # 8

DANGER/ CAUTION TAG-OUT INDEX AND RECORD AUDITS

Description
(System
Log Type Date
Date Issued Components,
Serial (Danger/Caution) Completed
Test
Reference
2018-001 07/18/2018 Danger Oven 07/20/19
Danger/out of
2018-002 08/02/2018 Refrigerator 08/13/19
order
Fuse cover Lakeland-
2018-003 10/03/2018 12684 10/18/19
replacement Commercial
mixer

Date Developed: Document No.

July 2019
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FRELYN MAE G.
DILLO
 Template #8
HOUSEKEEPING INSPECTION CHECKLIST
Qualification Bread and Pastry Production NC II
Area /
Section Practical Work Area
In-Charge Frelyn Mae G. Dillo
YES NO INSPECTION ITEMS
 1. Is the baking tools and equipment are clean?
 2. Are the baking utensils clean and shiny?

 3. Is the working tables are clean and arrange properly?

4. Are the whiteboard, tables and chairs clean and arranged


properly?
5. Are the floor, walls, windows, ceilings from

graffiti/dust/rust/cobwebs or unnecessary object are clean?
 6. Is the Tool Room are clean?
 7. Is the Rest Room are clean?
 8. Is the wash area are clean?
 9. Is the work shop surroundings are clean?

 10. Is the waste materials is properlydisposed?

 11. Are the computer facilities and equipment clean?

 12. Is the air conditioning equipment inspected?

13. Are the floor, walls, windows, ceilings areclean from
 obstructions/any used materials/scraps (slugs, stubs)spilled
liquid/open cracks (floor)?
14. Is the electrical system; clean cables, wires, bulbs, lamps,
ceilings/walls inspected?
Remarks :

Inspected by: ARNEL P. VALENZONA Date : JULY 28, 2019

Date Developed: Document No.

July 2019
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FRELYN MAE G.
DILLO
 Template #9

WASTE SEGREGATION LIST

Qualification Bread and Pastry Production NC II
Area/Section Practical Work Area
In-charge Frelyn Mae G. Dillo
GENERAL / WASTE SEGREGATION METHOD
ACCUMULATED WASTES Recycle Compose Dispose
Can 
Egg 
Mineral water bottles 
Cigarette Butts 
Plastic Wrappers 
Used tissue papers 
Scratch/Crumpled Papers 
Used plastic

straws/spoon/fork
Spoiled foods/garnishes 
Broken bottles 
Broken glasses 
Broken plates and bowls 
Used paper napkins 
Shrunken floral Centerpiece 
Damaged tables and chairs 
Worn placemats 

Date Developed: Document No.

July 2019
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DILLO
 Template #10

WORK REQUEST
Unit No.: Description:
Lakeland-12684 Commercial Mixer
Observations: Date Requested:
10/03/2019
Fuse cover
Reported by:
Frelyn Mae G. Dillo
Reported to:
Virginia E. Pedida
Supply Officer
Activity: Date Completed:
Replacement of the fuse cover October 18,2019
Signature:

Spare Parts Used: New fuse cover

Date Developed: Document No.

July 2019
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II Developed by: Page 13 of 37
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FRELYN MAE G.
DILLO
 Template #11

BREAKDOWN / REPAIR REPORT

Property ID Number Lakeland-12684

Property Name Commercial Mixer
Location Practical Work Area
Findings : Recommendation:
Worn Blade/diffuser Replacement of Blade/diffuser
Inspected by: Reported to:
Christine A. Romo Frelyn Mae G. Dillo
Technician
Date: Date:
JULY 20,2019 JULY 20, 2019
Subsequent Action Recommendation:
Taken:
Replacement of Fuse Cover
Inspection of the
equipment
By: Reported to:
Frelyn Mae G. Dillo Glory Jane O. Bandibas
Supply Officer
Date: Date:
JULY 20, 2019 JULY 20, 2019

Date Developed: Document No.

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FRELYN MAE G.
DILLO
 Template #12

SALVAGE REPORT

AREA / SECTION Practical Work Area

IN-CHARGE Frelyn Mae G. Dillo
FACILITY TYPE PART ID Recommendation:
Can be used as replacement
Lakeland-12684  Hook to other damage mixer.
 3 ampBS1362 fuse

Date Developed: Document No.

July 2019
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FRELYN MAE G.
DILLO
 Template #13

TAG-OUT INDEX CARD

LOG DATE TYPE DESCRIPTION

(System Components,
SERIAL ISSUED (Danger/Caution)
Test Reference, etc)
Danger
2018-001 07/18/2018 Oven

2018-002 08/02/2018 Danger/out of order Refrigerator

2018-003 10/03/2018 Fuse cover replacement Lakeland-12684
Commercial mixer

Date Developed: Document No.

July 2019
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FRELYN MAE G.
DILLO
 Template #14

EQUIPMENT RECORD W/ CODE AND DRAWING

No
. Location Eqpt. # Qty Title Description PO no. Drawing Ref.
01 1001 A
Practical
1 BPP01 1 Oven DKN400 1302BO User’s Manual
Work Area
p.50
Practical Refrigerato Model
2 BPP02 1 1302BO 01 1002 A
Work Area r 64535
Lakeland-
12684
Practical
3 BPP03 1 Mixer Lakeland- 1302BO User’s Manual
Work Area 12684 Figure 2. Page.
05

Date Developed: Document No.

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FRELYN MAE G.
DILLO
 Template #15

INSPECTION REPORT
Property ID Number Lakeland-12684Commercial mixer
Property Name Bead and pastry Service Equipment
Location Practical Work Area

Findings: Recommendations:
The Lakeland- Replacement of the Fuse cover of the
12684equipment is not stable Lakeland-12684Commercial mixer so that all
while the rest of all the equipment are ready for training purposes.
equipments are functional.
Inspected by: Reported to:
Christine A. Romo Frelyn Mae G. Dillo
Technician
Date: Date:
September 18,2019 September 18,2019

Date Developed: Document No.

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FRELYN MAE G.
DILLO
 INSPECTION REPORT
Area / Section : FOOD & BEVERAGE SERVICE WORKSHOP/Station 3
In-Charge : FRELYN MAE G. DILLO

FACILITY TYPE INCIDENT ACTION TAKEN PROGRESS / REMARKS

Sent to Machine
Lakeland- Technician for Repaired: new fuse cover
12684Commercial Fuse Cover replacement of Fuse installed
mixer Cover

Reported by : Date : September 18,2019

Template #16

Date Developed: Document No.

July 2019
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FRELYN MAE G.
DILLO
 Template #17
PURCHASE REQUEST
BAYBAY CITY TECHNICAL VOCATIONAL AND SKILLS TRAINING CENTER
Baybay City, Leyte

Department : Instructional Department PR No.: ______________ Date: ______________

Section : Bread and Pastry Production SAI No.: __________ Date: ___________
UNIT TOTAL
STOCK NO. UNIT ITEM DESCRIPTION QTY
COST COST

unit Oven 1 14,000.00 14,000.00

Pcs. Refrigerator 1 18,000.00 18,000.00
pcs Mixer 1 5,000.00 5,000.00
------ nothing follows -------

Purpose: For Bread and Pastry NC II Training

REQUESTED By: APPROVED By:
Signature:
Printed Name: Frelyn Mae G. Dillo
DINDO N. MENDOZA
Designation: Trainer VIS III- Designate

Date Developed: Document No.

July 2019
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II Developed by: Page 20 of 37
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FRELYN MAE G.
DILLO