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    Workshop Lay Out

    Uploaded by

    Regine Arellano
    This document outlines the layout of a 156 square meter bread and pastry production workshop. It includes areas for quality control, institutional assessment, practical work, learning resources, distance learning, a computer lab, and a trainer's resource center. The largest section is an 85 square meter practical work area in the center of the workshop.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Workshop Lay Out

    Uploaded by

    Regine Arellano
    54 views2 pages
    This document outlines the layout of a 156 square meter bread and pastry production workshop. It includes areas for quality control, institutional assessment, practical work, learning resources, distance learning, a computer lab, and a trainer's resource center. The largest section is an 85 square meter practical work area in the center of the workshop.

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    ICT

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    This document outlines the layout of a 156 square meter bread and pastry production workshop. It includes areas for quality control, institutional assessment, practical work, learning resources, distance learning, a computer lab, and a trainer's resource center. The largest section is an 85 square meter practical work area in the center of the workshop.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    54 views2 pages

    Workshop Lay Out

    Uploaded by

    Regine Arellano
    This document outlines the layout of a 156 square meter bread and pastry production workshop. It includes areas for quality control, institutional assessment, practical work, learning resources, distance learning, a computer lab, and a trainer's resource center. The largest section is an 85 square meter practical work area in the center of the workshop.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    BREAD AND PASTRY PRODUCTION NC II

    WORK SHOP LAY-OUT


    Total Area:
    156 sq. meters
    71 sq. meters

    EXIT

    WINDOW
    QUALITY INSTITUTIONAL
    CONTROL ASSESSMENT PROGRESS
    CHART
    AREA AREA

    85 sq.meters

    ACHIEVEMEN
    CHART
    PRACTICAL
    WORK AREA
    LEARNING
    RESOURCE
    AREA

    DISTANCE WINDOW
    LEARNING
    AREA
    CONTEXTUAL
    COMPUTER LEARNING
    LAB AREA
    TRAINER’S
    SUPPORT RESOURCE
    AREA CENTER ENTRANCE
    Prepared by: Approved by:
    Nadene O. Moscoso Joshua A. Delgado
    Trainer Supervisor

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