CHAPTER ONE

1.0 INTRODUCTION

The Student Industrial Work Experience Scheme (SIWES) is a program designed to expose

students to practical work experience in their field of study. As part of my academic

requirements, I completed a SIWES placement at Tee-Jay Excellence Bakery enterprises in the

Baking and Marketing department. This report provides an overview of my experiences, tasks

undertaken, skills acquired, and lessons learned during the internship period.

1.1 BACKGROUND OF STUDENT INDUSTRIAL TRAINING

It is against this background that the government’s decree No.47 of 8 th October, 1971 as

amended in 1990, highlighted the capacity building of human resources in industry, commerce

and government, through training and retraining of workers in order to effectively provide the

much-needed quality Drugs and services in a dynamic economy as ours. This led to the

establishment of the Industrial Training Fund (ITF) in 1973/1974. Afterwards, the establishment

of the Students Industrial Work Experience Scheme (SIWES), by Industrial Training Fund (ITF),

in 1993/1994 followed suit to acquaint students with skills of handling employer’s equipment

and machinery.

1.2 AIMS AND OBJECTIVES OF STUDENT INDUSTRIAL WORKSHOP

EXPERIENCE SCHEME (SIWES)

AIMS:

i. Provide avenue for students to acquire industrial skill and experience in their approved

course.

ii. Prepare students for their industrial work situation which are likely to meet after

graduation.

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OBJECTIVES:

i. Provide avenue for student in institutions of higher learn skills and have experiences in

their course of study.

ii. Earn placement and strengthen employee’s involvement in the educational process if

preparing student for employment in industries.

iii. Provide opportunity for student to apply their knowledge in real practical work

1.3 BODIES INVOLVED IN THE MANAGEMENT OF SIWES

The bodies involved in the management of SIWES are;

i. Federal government.

ii. Industrial Training Funds (ITF).

iii. Other supervising agencies which include; National University Commission (NUC),

National Board for Technical Education (NBTE) and National Council for College of

Education (NCCE).

1.4 IMPORTANCE OF SIWES TO STUDENTS

SIWES stands for Student Industrial Work Experience Scheme. It is a program designed to

expose students in tertiary institutions to practical work experience in their field of study,

typically for a period of four Months. The importance of SIWES can be outlined as follows:

Practical Exposure: SIWES provides students with the opportunity to gain practical experience

in their chosen field. This hands-on experience helps students to understand theoretical concepts

better and apply them in real-world situations.

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Skill Development: Through SIWES, students have the chance to develop important skills

relevant to their discipline. This includes technical skills, problem-solving abilities,

communication skills, teamwork, and time management skills.

Industry Relevance: SIWES helps students to understand the practical aspects of their field and

how it applies to the industry. This firsthand experience can guide students in aligning their

academic pursuits with the demands and realities of the job market.

Networking Opportunities: During SIWES, students interact with professionals in their field,

which can lead to valuable networking opportunities. These connections can be beneficial for

future job prospects, mentorship, and gaining insights into the industry.

Employability: SIWES enhances students' employability by providing them with relevant work

experience. Employers often prefer candidates with practical experience, and SIWES provides

students with a platform to acquire this experience before entering the workforce.

Career Exploration: SIWES allows students to explore different career paths within their field

of study. By working in various departments or roles during their industrial training, students can

better understand their interests and strengths, helping them make informed career decisions.

Personal Development: Beyond academic and professional skills, SIWES also contributes to

students' personal development. They learn to adapt to work environments, manage

responsibilities, and develop a sense of professionalism and work ethic.

Curriculum Enhancement: SIWES serves as a bridge between academic learning and practical

application. Feedback from SIWES placements can help educational institutions update and

enhance their curriculum to better meet the needs of the industry.

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1.5 BRIEF HISTORY ABOUT TEE-JAY EXCELLENCE BAKERY ONDO

Tee-Jay Excellence Bakery in Ondo has a rich history rooted in passion for baking and

dedication to providing exceptional quality baked goods to the community. Here's a brief

overview:

Tee-Jay Excellence Bakery was founded in 2018 by Mr. Tunji A.Y, a seasoned baker with a

vision to create a bakery that would not only offer delicious treats but also set a standard for

excellence in baking.

From its humble beginnings in a small kitchen, Tee-Jay Excellence Bakery quickly gained

popularity for its freshly baked bread, pastries, and cakes. The founder's commitment to using

only the finest ingredients and traditional baking techniques contributed to the bakery's growing

reputation for quality and taste.

As the demand for Tee-Jay Excellence Bakery's products increased, the business expanded,

relocating to a larger space to accommodate its growing customer base. With each expansion, the

bakery continued to uphold its values of excellence, craftsmanship, and customer satisfaction.

Over the years, Tee-Jay Excellence Bakery has become a beloved institution in the Ondo

community, cherished for its delicious treats and warm, welcoming atmosphere. Generations of

families have made it a tradition to visit the bakery for their favorite pastries, bread, and cakes,

making it an integral part of local life.

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Today, Tee-Jay Excellence Bakery remains committed to its founding principles, continuing to

delight customers with its wide selection of freshly baked goods and unwavering dedication to

quality. As it looks to the future, the bakery remains focused on serving the community and

spreading joy, one delectable treat at a time.

ORGANOGRAM OF TEE-JAY BAKERY, ONDO

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 CHAPTER THREE

3.0 SECTIONAL ACTIVITIES

3.1 INTRODUCTION TO BAKERY

A bread bakery is a facility or establishment where bread and other baked goods are produced. In

a bread bakery, skilled bakers mix ingredients such as flour, water, yeast, salt, and sometimes

additional ingredients like sugar, milk, eggs, or butter to create dough. This dough is then

shaped, allowed to rise, and baked to produce a variety of bread products such as loaves, rolls,

baguettes, and specialty bread like sourdough or focaccia.

Equipment and machines Used in Bread bakery

Baking bread typically requires a variety of equipment and machines to mix, shape, proof, and

bake the dough

During my Attachment with the Bakery, Here are the Equipment and Machine I was introduced

to and their uses

1. Mixers: - Stand mixers or spiral mixers are used to mix the ingredients together to form

dough. Stand mixers are commonly used in smaller bakeries, while spiral mixers are more

efficient for larger-scale operations.

2. Oven:- Commercial bread ovens come in various types, including deck ovens, rack ovens,

convection ovens, and tunnel ovens. These ovens are specifically designed to provide even heat

distribution for baking bread at the desired temperature and time.

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3. Proofing Chamber or Proofer:- A proofing chamber or proofer is used to control

temperature and humidity to allow the dough to rise properly before baking. It helps in creating

the right conditions for yeast fermentation.

4. Dividers and Rounders: - These machines help divide the dough into equal portions and

round them into uniform balls, which is particularly useful for bread rolls and buns.

5. Moulders: They are used to shape the divided dough pieces into their final loaf or roll shapes.

They can handle various types of dough, including soft, sticky, or high-hydration dough.

6. Bread Slicers: - Bread slicers are used to cut loaves of bread into even slices quickly and

efficiently. They are common in bakeries and supermarkets.

8. Baking Pans and Trays: - Various types of baking pans and trays are used to hold and shape

the dough during baking. Examples include loaf pans, sheet pans, and baking stones.

9. Scoring Tools:- Scoring tools, such as bread lames or razor blades, are used to create

decorative or functional cuts on the surface of the bread before baking. This helps control the

expansion of the dough during baking and creates an attractive crust.

These are some of the essential equipment and machines used in bread baking I was introduced

to.

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PROCESS OF BREAD BAKING

During my attachment in the Bakery, I was able to know the process of Bread making

1. Ingredients Preparation: - Gather and measure all the necessary ingredients, including flour,

water, yeast, salt, and any additional ingredients like sugar, milk, eggs, or butter.

2. Mixing:- Combine the dry ingredients (flour, yeast, salt, etc.) in a mixing bowl, Gradually

add the wet ingredients (water, milk, eggs, etc.) while mixing to form a dough, Knead the dough

until it becomes smooth and elastic, which develops gluten and improves the dough's structure.

3. First Rise (Fermentation): Place the dough in a lightly greased bowl, cover it with a clean

cloth or plastic wrap, and let it rise in a warm, draft-free place until it doubles in size,

4. Punching Down and Shaping: - Once the dough has risen, gently punch it down to release

excess gas, Divide the dough into portions and shape it into loaves, rolls, or other desired shapes,

Place the shaped dough onto baking pans or trays lined with parchment paper or lightly greased.

6. Preheating the Oven: - Preheat the oven to the appropriate temperature based on the recipe

and the type of bread being baked. Different bread types may require different baking

temperatures.

8. Baking: - Place the proofed dough into the preheated oven and bake according to the recipe's

instructions, During baking, the yeast produces more gas, causing the dough to rise further, and

the heat from the oven causes the bread to set and develop a crust, The baking time varies

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depending on the size and type of bread. It's essential to monitor the bread to prevent over-

browning or undercooking.

9. Cooling:- Once baked, remove the bread from the oven and transfer it to a wire rack to cool,

Allowing the bread to cool completely before slicing helps retain moisture and ensures a better

texture.

INTRODUCTION TO MARKET DEPARTMENT IN THE BAKERY

The marketing department in a bakery plays a crucial role in attracting customers, promoting

products, and building brand awareness.

Here are my experience in the Marketing Department in the bakery:

Market Research: Conducting market research to understand consumer preferences, trends,

and competitors' activities. This helps in identifying opportunities and areas for growth.

- Product Development and Positioning: Collaborating with the bakery's team to develop

new products or refine existing ones based on market demands. Determining the unique selling

points (USPs) of the bakery's products and positioning them effectively in the market.

- Promotions and Advertising: Planning and executing promotional campaigns, advertising

initiatives, and special offers to attract customers. This includes traditional advertising channels

such as print media, as well as digital marketing efforts such as social media, email marketing,

and website promotions.

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 - Brand Management: Managing the bakery's brand identity, including logos, colors, and

messaging, to ensure consistency across all marketing channels. Building and maintaining a

positive brand image that resonates with the target audience.

- Public Relations: Cultivating relationships with media outlets, bloggers, influencers, and the

local community to generate positive publicity for the bakery. This may involve organizing

events, participating in community activities, and managing media inquiries.

- Customer Engagement and Feedback: Engaging with customers through various channels,

such as social media, email newsletters, and in-store promotions, to foster relationships and

gather feedback. Monitoring customer reviews and addressing any concerns or issues promptly.

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 CHAPTER THREE

3.0 CONTRIBUTION TO ORGANIZATION

Ingredients Preparation: - I assisted in gathering and measure all the necessary ingredients,

including flour, water, yeast, salt, and any additional ingredients like sugar, milk, eggs, or butter.

Mixing:- I assisted in Combing the dry ingredients (flour, yeast, salt, etc.) in a mixing bowl,

Gradually add the wet ingredients (water, milk, eggs, etc.) while mixing to form a dough, Knead

the dough until it becomes smooth and elastic, which develops gluten and improves the dough's

structure.

Punching Down and Shaping: - I helped in gently punch the bread down to release excess gas,

Divide the dough into portions and shape it into loaves, rolls, or other desired shapes.

Promotions and Advertising: I assisted in the promotion and advertisement of the brand

Inventory Taking: Daily, I counted the numbers of baking materials available in the store

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 CHAPTER FOUR

4.0 SUMMARY, RECOMMENDATIONS AND CONCLUSION

4.1 SUMMARY

The bread baking experience involves several key steps, beginning with gathering and preparing

ingredients such as flour, water, yeast, salt, and additional optional ingredients. Mixing these

ingredients together forms the dough, which is then kneaded to develop gluten and improve

texture.

After kneading, the dough undergoes fermentation, where yeast produces carbon dioxide,

causing the dough to rise. Once risen, the dough is shaped into loaves, rolls, or other desired

forms and allowed to undergo a second proofing.

Next, the oven is preheated to the appropriate temperature, and the shaped dough is baked until

golden brown. Scoring the dough before baking helps control expansion and creates an attractive

crust.

After baking, the bread is allowed to cool on a wire rack before slicing and serving. Enjoying

freshly baked bread with butter, jam, or other toppings completes the bread baking experience.

Overall, the bread baking experience is a rewarding process that involves patience, skill, and

attention to detail, resulting in delicious homemade bread that can be enjoyed with friends and

family.

4.2 RECOMMENDATION

I recommend that:

1) The Industrial Training Fund (ITF) should organize a programme throughout the nation

to enlighten companies and the general public on the purpose and benefits of SIWES

programme.

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 2) ITF should give general procedure on how student on SIWES should be trained and not

for student to be used in the manner not relating to the field of study.

3) Students yet to embark on SIWES programme should be enlightened on the challenges of

the corporate world. The ministry should employ more highly trained computer literates.

4) Industrial Training Fund should make provision for the creation of offices in various

states where they do not have offices, because student and staff might find it difficult

going to long distance. This will also help promote the attitude of student’s award

scheme, when they know ITF is their backyard.

4.3 CONCLUSION

Practical training establishment is an indispensable part of course structure, this exposes student

to various technologies and other skills that are related to their field of study and famous

experience when not addressed, could render all the effort of education meaningless.

Meanwhile, I was thought in the school both practical and theory about the administrative duties

and computer but emphasis was laid for me to know more

Finally, the SIWES was very interesting.

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 REFERENCES

ITF (2004). Information and guidelines for Students Industrial Work Experience Scheme:

Reviewed, Jos, Nigeria.

The Federal Polytechnic Ile Oluji Student handbook

Students Industrial Work Experience Scheme Work logbook

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