Perpetual Help College of Manila

Senior High School Department

Bread and Pastry Production BPP

PROJECT PLAN
SY 2023 -2024
Swiss Roll

Leader’s Name: Ople Aljun Grade and Section: 11 TVL-HE TECSON

Member: Teacher: Cristina Jumamil Rico

Cruza, Seth Gabriel G. Billiones, Marc Xedric

Dela Pena, Byien Audrey F. Cogo, Anne
Ocampo, Jeanne Paula L. Perez, Nicole
Ladan, Daisyrie Gutierrez, Vincent

I.NAME OF PRODUCTS: Swiss Roll

II. GENERAL OBJECTIVE: At the end of the livelihood training program, 85% of the participants would be able to
A. Identify the tools, materials and equipment needed in preparing Swiss Roll ,
B. Demonstrate the step- by-step procedure in preparing Swiss Roll,
C. Present a product launch for Swiss Roll soft opening, and
D. Appraise following enterprise standard in preparing Swiss Roll.

III. TOOLS, MATERIALS AND EQUIPMENT

TOOLS Others
Measuring tools (measuring spoon, cup and glass) Equipment: Sealing Machine and
printer
Preparation tools (prep bowls, funnel and mixing bowls) Furniture: Tables and chairs
Cutting tools (knife, kitchen shears and scissors) Marketing: Signages and marketing
paraphernalia
Packaging tools

IV. INGREDIENTS / PRODUCTION COST:

QUANTITY UNIT DESCRIPTION UNIT COST TOTAL

4 Pcs. Egg ( Jumbo) 10.00/ pc
¼ Cup White sugar 120.00 / kg. 77.00
1 Cup Cake flour 75.00/ kg. 30.00
½ Tbsp Baking Powder 5.00/ tbsp 8.00
¼ Cup Oil 120.00/ 1 liter
1 Tbsp Vanilla 5.00/ tbsp 24.00
¼ Cup Water 10.00/ bottle 10.00
1 Pinc Cream of Tartar 5.00 /pinch 39.00
h

1 Cup Butter 70.00/pack 30.00

1/2 Cup Powdered sugar 150.00/ kilo
¼ Cup Lard 70.00/pack
½ Tbsp Fresh Milk 10.00 / tbsp
TOTAL 218.00
SAFETY REMINDERS: Make sure that your tools/equipment that you used is clean and sterilized.

V. COMPUTATION FOR THE SELLING PRICE:

A. GRAND TOTAL = ____________________
B. NUMBER OF YIELD = _________________
C. MARK UP PRICE = _________________
D. SELLING PRICE = __________________

VI. PROCEDURE

1. Prepare all tools , ingredients and equipment needed. ( electric hand mixer ).
2. Mise en place all portion of ingredients.
 Perpetual Help College of Manila
Senior High School Department
Bread and Pastry Production BPP

3. Separate egg yolk from egg white.

4. Combine egg yolk ,sugar, oil, water, vanilla using wire whisk, then combine flour , and baking powder. Set aside.
5. Prepare Meringue ( Egg white, cream of tart , then white sugar ).
6. Combine two mixture, meringue into the yellow mixture.
7. Bake the to 175 C for 12- 15 minutes.
8. Prepare the butter cream icing.
9. Cream the ½ cup butter add lard, powdered sugar and milk then add food coloring.
10. Cover the baking pan with cloth , put the confectioner sugar, upside down then roll using towel.
11. Once it is rolled , apply butter cream filling, apply butter cream icing , then set aside.

VII. DESIRED PHOTO OF THE PROJECT

ACTUAL PHOTOS ( Insert your photo here after the activity )

Video Link: ( Insert your video link here after the activity )

VIII RUBRIC IN PERFORMANCE

Criteria 20
Student washed hands
properly at the beginning
and throughout the lab and
did tie hair back. Student
demonstrated safe and
correct use of all kitchen
Sanitation equipment used for the lab.
and safety Student followed safe food
handling procedures
Student's Dish cleaning is Student's Dish cleaning is Student does not cleaned
Baking excellent. average.
15 10 Score
Student washed hands Student did not wash
properly at the beginning
hands or tie hair back.
and throughout the lab and
Student did not rewash
did tie hair back. Student
hands after touching hair,
demonstrated safe and face, etc. Did not follow
correct use of all kitchen
safety rules. Did not use
equipment used for the lab.
safe food handling
Student followed safe food
techniques. Did not use
handling procedures kitchen equipment in a
safe manner. Did not
clean up during
preparation to prevent
accidents.
the ingredients in Pizza
 Perpetual Help College of Manila
Senior High School Department
Bread and Pastry Production BPP

Procedure
Mise en place contains all Mise en place is missing Mise en place is missing
Mise en the ingredients and right one item from recipe or the many items and the
place number of portions portions are not correct portions are not correct
Observed the correct Observed the correct Observed the correct
Cooking procedure in preparing the procedure but skipped 1 procedure but skipped 1
Procedure dish step in the procedure step in the procedure
The dish was pleasing to the Dish was inviting but lacked Dish is not inviting, messy,
Presentation eye and garnish was garnish, was over garnished discolored or ungarnished.
present, edible and paired or garnish was not edible
well.
TOTAL

Feedback:
__________________________________________________________________________________________________
__________________________________________________________________________________________________

Prepared by: _________________________________________ Checked by: Crisitna Jumamil Rico

_____________________________________________
Parent’s Printed Name with Signature

PPE Personal Protective Equipment

ROLE

CHEF:
ASSISTANT CHEF:
MISE EN PLACE:
MISE EN PLACE:
SELLER:
SELLER:
MARKETER:
MARKETER:
DISHWASHER:
DISHWASHER
DOCUMENTARY:
 Perpetual Help College of Manila
Senior High School Department
Bread and Pastry Production BPP

DOCUMENTARY: