How to Fill SIWES Logbook for Bakery Students (With Practical Daily Examples)

Filling your SIWES logbook as a bakery student or intern is an important requirement under the Students Industrial Work Experience Scheme (SIWES).

Your logbook should clearly show the practical baking skills you learned during your industrial training. This includes preparation, production, baking operations, equipment handling, hygiene practices, and inventory management.

A well-filled bakery logbook demonstrates:

• Technical baking knowledge
• Understanding of production processes
• Ability to operate equipment
• Knowledge of hygiene and safety standards
• Growth in practical skills over time

What to Record in a Bakery SIWES Logbook

Your entries should reflect real, step-by-step bakery activities using proper technical terms.

1. Preparation Stage

Document tasks such as:

• Scaling and weighing ingredients like flour, yeast, sugar, salt, and fat
• Cleaning and sanitizing utensils
• Preparing baking pans and trays
• Checking stock levels of raw materials

Example:
“Weighed 50kg of flour, measured yeast and sugar accurately, and prepared baking pans for production.”

2. Production Stage

Record technical processes including:

• Mixing ingredients using a dough mixer
• Manual or mechanical kneading
• Monitoring gluten development
• Fermentation and proofing
• Dividing and moulding dough

Use correct baking terms like:

• Fermentation
• Gluten development
• Leavening agents
• Dough hydration
• Proofing time

Instead of writing “made bread,” write:
“Mixed ingredients in industrial mixer for 10 minutes, monitored fermentation for 1 hour, and observed gluten development.”

3. Baking and Finishing

Include:

• Operating commercial ovens
• Monitoring baking temperatures
• Cooling procedures
• Slicing and packaging
• Labeling finished products

Example:
“Proofed dough for 1 hour 30 minutes and baked at 200°C for 25 minutes. Allowed bread to cool before slicing and packaging.”

4. Maintenance and Sanitation

Also document:

• Cleaning bakery floor
• Sanitizing equipment
• Washing trays and mixers
• Conducting inventory checks
• Disposing waste properly

Hygiene and safety are important parts of your training and should always be recorded.

Step-by-Step Guide to Filling the Logbook

1. Record Daily

Do not wait until the end of the week. Write entries daily to avoid forgetting details.

2. Be Specific

Avoid vague entries like:
“Worked in the bakery.”

Instead write:
“Scaled ingredients for 100 loaves of bread, mixed dough, and monitored fermentation process.”

3. Use Technical Language

Use professional baking terms to show technical understanding.

4. Include Sketches

If your logbook has space for drawings, sketch:

• Dough mixer
• Commercial oven
• Production flow process
• Bakery layout

Label each diagram properly.

5. Ensure Weekly Signature

Your industry supervisor must sign and stamp your logbook weekly for validation.

Sample Logbook Entries for Bakery Students

Week 1 – Orientation and Basic Operations

This week focuses on understanding environment, hygiene, equipment, and basic preparation.

Week 2 – Bread Production Process

This week shows hands-on participation in complete bread production.

Week 3 – Advanced Products and Pastry Production

This week demonstrates skill advancement and exposure to more complex bakery products.

Weekly Summary Example

At the end of the week, write a short summary such as:

“This week, I learned the complete bread production process from ingredient scaling to packaging. I improved my knowledge of fermentation timing and oven temperature control.”

Common Mistakes to Avoid

• Writing vague statements
• Skipping days
• Filling the logbook at the end of the program
• Ignoring hygiene activities
• Forgetting supervisor signature
• Leaving blank spaces

If no work was done, write “Public Holiday” or “Nil.”

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FAQs

How should I start my bakery SIWES logbook?

Begin with your personal details, bakery name, supervisor’s name, and duration of training. Then record daily production activities clearly and chronologically.

Is it necessary to use technical baking terms?

Yes. Using terms like fermentation, kneading, proofing, and gluten development shows professional understanding.

Should I record cleaning activities?

Yes. Sanitation and hygiene are essential parts of bakery operations and must be documented.

Can I include equipment drawings?

Yes. Drawing and labeling equipment such as mixers and ovens can improve your logbook presentation.

Is weekly supervisor signature compulsory?

Yes. Your supervisor must review, sign, and stamp your logbook weekly.