8. KSKV Seni Kulinari Sem1 Hingga Sem4

T P CR-HR T P CR-HR T P CR-HR T P CR-HR T P CR-HR T P CR-HR T P CR-HR T P CR-HRCODE S1 S2 S3 S4 S5 S6 S7 S8 GENERAL MODULES

AMT 101 201 301 401 BAHASA MELAYU I - IV 2.0 1.0 2.0 2.0 1.0 2.0 2.0 1.0 2.0 2.0 1.0 2.0 2.0 1.0 2.0 2.0 1.0 2.0AMT 102 202 302 402 PENDIDIKAN ISLAM I - IV** 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0AMT 103 203 303 403 PENDIDIKAN MORAL I - IV** 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0AMT 104 204 ENGLISH I - II 1.0 1.0 1.0 1.0 1.0 1.0AMT 605 BAHASA CINA** 1.0 1.0 1.0AMT 606 BAHASA ARAB** 1.0 1.0 1.0AMT 107 207 SEJARAH 1.0 0.0 1.0 1.0 0.0 1.0AMT 108 208 MATHEMATICS 1.0 1.0 1.0 1.0 1.0 1.0AMT 310 410 MATHEMATICS FOR SOCIAL STUDIES 1.0 1.0 1.0 1.0 1.0 1.0AMT 110 210 SCIENCE 1.0 1.0 1.0 1.0 1.0 1.0AMT 313 413 SCIENCE FOR SOCIAL STUDIES 1.0 1.0 1.0 1.0 1.0 1.0

SUK 101 201 301 401 501 SUKAN I - V ***PJK 101 201 301 401 501 PJ & PK ***KKU 102 202 302 402 502 KOKURIKULUM I - V ***

TOTAL 7 5 7 7 5 7 3 2 5 3 2 3 2 1 2 3 2 3 0 0 0 0 0 0 27.0 20%VOCATIONAL MODULES

CVAM 201 FINANCIAL MANAGEMENT & CONSUMERISM 1.0 1.0 1.0

CVAM 302 402 EMPLOYABILITY SKILLLS 1.0 1.0 1.0 1.0 1.0 1.0

CHCA 101 FUNDAMENTAL OF CULINARY ARTS 2.0 2.0 3.0CHCA 102 BASIC WESTERN COOKERY 1.0 4.0 3.0CHCA 103 DESSERT I 1.0 4.0 3.0CHCA 204 KITCHEN OPERATION 1.0 2.0 2.0CHCA 205 BASIC EASTERN COOKERY 2.0 4.0 4.0CHCA 206 FOOD SERVICE OPERATION I 1.0 4.0 3.0CHCA 307 ADVANCED COOKERY I 1.0 4.0 3.0CHCA 308 FOOD SERVICE OPERATION II 1.0 4.0 3.0CHCA 309 PATISSERIE 1.0 4.0 3.0CHCA 310 FESTIVE FOOD 1.0 4.0 3.0CHCA 411 ADVANCED COOKERY II 1.0 4.0 3.0CHCA 412 FOOD & BEVERAGE CONTROL 2.0 2.0 3.0CHCA 413 DESSERT II 1.0 4.0 3.0CHCA 414 LOCAL KUIH 1.0 4.0 3.0CHCA 515 FOOD ARTS 1.0 4.0 3.0CHCA 516 CATERING SUPERVISORY I 1.0 4.0 3.0CHCA 517 PROJECT I 1.0 6.0 4.0CHCA 518 HALAL PRACTICE 1.0 2.0 2.0CHCA 519 BANQUET 1.0 6.0 4.0CHCA 620 OUTSIDE CATERING 1.0 6.0 4.0CHCA 621 CATERING SUPERVISORY II 1.0 4.0 3.0CHCA 622 PROJECT II 1.0 6.0 4.0CHCA 623 BAKERY AND CONFECTIONERY 1.0 6.0 4.0DHCA 724 KITCHEN SANITATION & OCCUPATIONAL HAZARD 3.0 2.0 4.0DHCA 725 KITCHEN MAINTENANCE 2.0 2.0 3.0DHCA 726 RESTAURANT OPERATION 2.0 4.0 4.0DHCA 727 ADMINISTER KITCHEN PROCUREMENT 3.0 2.0 4.0DHCA 828 HUMAN RESOURCE MANGEMENT 4.0 0.0 4.0DHCA 829 BUDGET & MARKETING PLAN 3.0 2.0 4.0DHCA 830 LABOUR COST 4.0 0.0 4.0DHCA 831 DEPARTMENTAL REPORTS 3.0 2.0 4.0

JUMLAH 4 10 9 4 10 9 5 17 13 6 15 13 5 22 16 4 22 15 10 10 15 14 4 16 106.0 80%JUMLAH BESAR 11 15 16 11 15 16 8 19 18 9 17 16 7 23 18 7 24 18 10 10 15 14 4 16

JUMLAH 133.0 100%NOTA : ** ELECTIVE COURSES

*** PASS FAIL COURSES

NISBAH JK UMUM : VOKASIONAL JUMLAH JK MODUL UMUM SIJIL 27.0 26%JUMLAH JK MODUL VOKASIONAL SIJIL 75.0 74%JUMLAH JAM KREDIT SIJIL 102.0 100%JUMLAH JK MODUL UMUM DIPLOMA 27.0 20%JUMLAH JK MODUL VOKASIONAL DIPLOMA 106.0 80%JUMLAH JAM KREDIT DIPLOMA 133.0 100%

NISBAH TEORI : PRAKTIKAL JUMLAH JAM KONTAK TEORI (SIJIL) 53.0 32%JUMLAH JAM KONTAK PRAKTIKAL ( SIJIL) 113.0 68%JUMLAH JAM KONTAK (SIJIL) 166.0 100%JUMLAH JAM KONTAK TEORI (DIPLOMA) 77.0 38%JUMLAH JAM KONTAK PRAKTIKAL (DIPLOMA) 127.0 62%JUMLAH JAM KONTAK (DIPLOMA) 204.0 100%

MINISTRY OF EDUCATION VOCATIONAL COLLEGE COURSE STRUCTURECOURSE : CULINARY ARTSCLUSTER : HOSPITALITY

MODUL CODE MODULE TITLE SEM 1 SEM 2 SEM 3 SEM 4 SEM 5 SEM 6 SEM 7 SEM 8

PELAKSANAAN MERENTAS KURIKULUM

1

Latest Edited 8-11 July 2012

MINISTRY OF EDUCATION, MALAYSIA

VOCATIONAL COLLEGE STANDARD CURRICULLUM

MODULE INFORMATION

Confidential

MODULE : FUNDAMENTAL OF CULINARY ARTS

CODE : CHCA 101

LEVEL

SEMESTER

:

:

1

1

CREDIT HOUR : 3.0

CONTACT HOUR : 4.0 hours/week

Lecture 2 hrs/week

Practical 2 hrs/week

MODUL STATUS : VOCATIONAL

PREREQUISITE :

2


MODULE OUTCOMES: At the end of the course, the students should be able to:-

1. State the importance of food sanitation in food service operation. 2. Explain nutritional needs. 3. Explain methods of prevent food toxicity and food contamination. 4. Applies sanitation and safety standard operating procedures when working in the kitchen work area. 5. Explain type of food commodities in food service. 6. Explain methods of cooking.

MODULE DESCRIPTION This module provides the fundamental of culinary arts to develop students knowledge and skill in food sanitation and safety in food service preparation, food commodities, cooking methods, nutritional needs, prevention methods of food toxicity and food contamination in according to the industry needs

3


CONTENT AND LEARNING STANDARDS

Course : CULINARY ARTS

Module : FUNDAMENTAL OF CULINARY ARTS

Code : CHCA 101

CONTENT STANDARD

LEARNING STANDARD PERFORMANCE CRITERIA

1.0 IDENTIFY FOOD SANITATION AND SAFETY

1.1 Explain kitchen safety in kitchen work area.

1.1.1 Identify procedures of handling equipment 1.1.2 Explain working place safety procedure correctly 1.1.3 Name first aids contents and usage 1.1.4 Apply proper first aid according to procedures 1.1.5 Identify fire prevention and procedures 1.1.6 Applies safety standard operating procedures 1.1.7 Practise personal safety

1.2 Explain correct sanitation in

kitchen work area

1.2.1 Explain personal grooming practices correctly 1.2.2 Identify sanitation procedures of handling equipment 1.2.3 Recognize working place sanitation 1.2.4 Applies sanitation standard procedures

1.3 Explain food contamination and

food poisoning

1.3.1 Identify the types and characteristics of microorganisms. 1.3.2 Explain the meaning of food contamination and food poisoning. 1.3.3 Discuss the causes and symptoms in food contamination and food

poisoning. 1.3.4 Explain methods to prevent food contamination and food poisoning. 1.3.5 Explain the effects of food contamination and food poisoning to the

food industry.

4





Code : CHCA 101

CONTENT STANDARD


2.0 DESCRIBE FOOD COMMODITIES

2.1 Explain types of food commodities 2.2 Identify food value of food

commodities

2.1.1 Classify types of food commodities :

seafood

meat

poultry

dairy products

eggs

edible fats and oil

vegetables

fruits and fruits products

spices and herbs

2.2.1 Explain food value :

seafood

meat

poultry

dairy products

eggs

edible fats and oil

vegetables

fruits and fruits product

spices and herbs

5


2.3 Identify quality and purchasing

points of food commodities 2.4 Identify storage for food

commodities

2.3.1 Explain quality and purchasing points:

seafood

meat

poultry

dairy products

eggs

edible fats and oil

vegetables


spices and herbs

2.4.1 Explain storage :

seafood

meat

poultry

dairy products

eggs

edible fats and oil

vegetables


spices and herbs

6





Code : CHCA 101

CONTENT STANDARD


3.0 DESCRIBE NUTRITION

3.1 Classify types of nutrients 3.2 Explain functions of nutrients in

human body

3.3 Explain sources of nutrients

3.1.1 List types of nutrients

proteins

fats

carbohydrates

vitamins

mineral salts

3.2.1 Describe functions of nutrients in human body

proteins

fats

carbohydrates

vitamins

mineral salts

3.3.1 List out sources for:

proteins

fats

carbohydrates

vitamins

mineral salts

7


3.4 Identify the cooking effects of nutrients

3.5 Explain digestion system

3.6 Explain nutrients and other food component

3.4.1 Explain the cooking effects in:

proteins

fats

carbohydrates

vitamins

mineral salts 3.5.1 Identify easily digested foods in nutrition. 3.5.2 Identify difficult-to-digest foods in nutrition. 3.5.3 Identify absorption in nutrition

3.6.1 List the food groups in the current USDA Food Guide Pyramid. 3.6.2 Describe daily recommended serving 3.6.3 Identify and prepare foods to meet special dietary needs.

8


CONTENT AND LEARNING STANDARD



Code : CHCA 101

CONTENT STANDARD


4.0 PERFORM COOKING METHODS

4.1 Describe dry heat cooking methods

4.2 Describe moist heat cooking methods

4.3 Describe microwave cooking

4.1.1 Practise dry heat cooking with correct procedure for ;

baking

roasting

frying

grilling

broiling

sautéing

gratinating 4.2.1 Practise moist heat cooking with correct procedure for ;

braising and pot roasting

boiling

poaching

steaming

stewing

4.3.1 Practise microwave cooking accordingly to the manual

9


4.4 Identify principles of cooking methods

4.5 Identify advantages of cooking method

4.4.1 Explain briefly principles of cooking methods :

a. dry heat cooking methods :

baking

roasting

frying

grilling

broiling

sautéing

b. moist heat cooking methods :


boiling

poaching

steaming

stewing 4.5.1 Explain briefly the advantages of cooking methods :


baking

roasting

frying

grilling

broiling

sautéing b. moist heat cooking methods :


boiling

poaching

steaming

stewing

10


4.6 Identify disadvantages of cooking

method

4.7 Identify effects of cooking method

4.6.1 Explain briefly the disadvantages of cooking methods :


baking

roasting

frying

grilling

broiling

sautéing



boiling

poaching

steaming

stewing

4.7.1 Explain effects of cooking methods : a. dry heat cooking methods :

baking

roasting

frying

grilling

broiling

sautéing



boiling

poaching

steaming

stewing

11


11




MODULE INFORMATION

Confidential

MODUL : BASIC WESTERN COOKERY

CODE : CHCA 102

LEVEL

SEMESTER

:

:

1

1

CREDIT HOUR : 3.0

CONTACT HOUR

MODUL STATUS

:

:

5.0 hours/week

Lecture 1 hr/week


VOCATIONAL

PREREQUISITE :

12



1. Carry out mise en place for western cookery 2. Prepare white stock 3. Prepare brown stock 4. Prepare salad appetizer 5. Prepare cold sauces and dressings 6. Prepare main course 7. Prepare juices 8. Prepare egg dishes

MODULE DESCRIPTION This module provides basic western cookery to develop students knowledge and skill in carry out mise en place for western cookery, prepare stocks, appetizer, sauces and dressings, main course, juices and egg dishes to the industry needs.

13


CONTENT AND LEARNING STANDARDS Course : CULINARY ARTS

Module : BASIC WESTERN COOKERY

Code : CHCA 102

CONTENT STANDARD


1.0 CARRY OUT MISE-EN-PLACE

1.1 Obtain definition 1.1.1 Explain definition of mise en place correctly 1.1.2 Identify mise en place correctly 1.1.3 Identify exact aim of mise en place correctly

1.2 Apply basic mise en place duties

1.2.1 Identify basic mise en place accordingly;

Cook’s tool

Cooking utensils

Linen

1.3 Apply general mise en place duties

1.3.1 Identify mise en place for the sauce preparation 1.3.2 Identify mise en place for fish and seafood cuts 1.3.3 Identify mise en place for vegetable cutting 1.3.4 Identify mise en place for poultry cuts 1.3.5 Identify mise en place for meat cuts

14





Code : CHCA 102

CONTENT STANDARD


2.0 PREPARE WHITE STOCKS

2.1 Obtain recipe

2.1.1 List types of white stocks ingredients 2.1.2 Identify types of white stocks recipes 2.1.3 Identify types of white stocks ingredients

2.2 Select utensils and equipment 2.2.1 Explain different types of utensils and equipment for making white stocks

2.2.2 Explain usage of utensils and equipment for making white stocks 2.2.3 Explain usage of utensils and equipment for making white stocks 2.2.4 Determine of utensils and equipment for making white stocks

2.3 Select ingredients

2.3.1 Explain types of white stocks ingredients 2.3.2 Explain white stocks ingredients 2.3.3 Determine types of white stocks ingredients which includes:

- fish stock - chicken stock - vegetables stock

15


2.4 Execute white stocks preparation 2.4.1 Recognize different types of white stocks preparation 2.4.2 Explain importance of portioning white stocks 2.4.3 Prepare types of white stocks preparation which

Includes - fish stock - chicken stock - vegetables stock

16





Code CHCA102

CONTENT STANDARD


3.0 PREPARE BROWN STOCKS

3.1 Obtain recipe

3.1.1 Explain types of brown stock recipes 3.1.2 List types of brown stock ingredients 3.1.3 Identify types of brown stock recipes 3.1.4 Identify types of brown stock ingredients

3.2 Select utensils and equipment

3.2.1 Explain different types of utensils and equipment for making brown

stocks 3.2.2 Explain usage of utensils and equipment for making brown stock 3.2.3 Determine types of utensils and equipment for making brown stock 3.2.4 Determine usage of utensils and equipment for making brown stock


3.3.1 Name types of brown stock ingredients 3.3.2 Determine brown stock ingredients 3.3.3 Ensure freshness of brown stock ingredients

17


3.4 Execute brown stocks preparation

3.4.1 Explain different types of brown stock preparation 3.4.2 Identify importance of portioning brown stock 3.4.3 Determine types of brown stock preparation which includes; beef stock 3.4.4 Determine portioning of brown stock preparation 3.4.5 Determine quality of brown stock preparation

18





Code : CHCA 102

CONTENT STANDARD


4.0 PREPARE SALAD APPETIZERS

4.1 Obtain salad appetizer recipes

4.1.1 Explain types of salad appetizer recipes 4.1.2 Identify procedure of obtaining salad appetizer recipes 4.1.3 Identify types of salad appetizer recipes 4.1.4 Interpret salad appetizer recipes


4.2.1 Explain different types of utensils and equipment for making salad

appetizer 4.2.2 Identify of utensils and equipment for making salad appetizer 4.2.3 Determine types of utensils and equipment for salad appetizer 4.2.4 Determine usage of utensils and equipment for salad appetizer

19


4.3 Select salad appetizer ingredient

4.3.1 Explain types of salad appetizer ingredients 4.3.2 Identify quality of salad appetizer ingredients 4.3.3 Determine type of salad appetizer ingredients 4.3.4 Determine quality of salad appetizer ingredients

4.4 Salad appetizer preparation

4.4.1 Explain types of salad appetizer recipes 4.4.2 List portioning of salad appetizer recipes 4.4.3 Determine type of salad appetizer recipes 4.4.4 Determine portioning of salad appetizer recipe 4.4.5 Determine quality of salad appetizer recipes

20





Code : CHCA 102

CONTENT STANDARD


5.0 PREPARE COLD SAUCES AND DRESSINGS

5.1 Obtain cold sauce and dressing recipe

5.1.1 Explain types of cold sauce and dressing recipes 5.1.2 Identify method of preparation of cold sauce and dressing recipes 5.1.3 Recognize cold sauce and dressing recipes 5.1.4 Identify types cold sauce and dressing recipes 5.1.5 Select types of cold sauce and dressing recipes 5.1.6 Interpret cold sauce and dressing recipes


5.2.1 Explain types of utensils and equipment 5.2.2 Identify usage of utensils and equipment 5.2.3 Determine types of utensils and equipment 5.2.4 Determine usage of utensils and equipment

21


5.3 Select cold sauce and dressing ingredients

5.3.1 Explain type of mixture cold sauce and dressing 5.3.2 Explain taste, flavour and texture of cold sauces and dressing 5.3.3 Determine type of mixture cold sauce and dressing 5.3.4 Determine taste, flavour and texture of cold sauces and dressing

5.4 Execute cold sauces and dressings preparation

5.4.1 Recognize types of cold sauce and dressing recipes 5.4.2 Recognize portioning of cold sauces and dressings determine 5.4.3 Determine types of cold sauces and dressings 5.4.4 Determine portioning of cold sauces and dressings 5.4.5 Determine quality of cold sauces and dressings

22




Module

: BASIC WESTERN COOKERY

Code : CHCA 102

CONTENT STANDARD


6.0 PREPARE MAIN

COURSE

6.1 Obtain main course recipes

Poultry

Meat

Fish

Pasta

Potato

Vegetable

6.1.1 Identify types of main course recipes 6.1.2 Identify method of preparation main course recipes 6.1.3 Identify types of main course recipes 6.1.4 Interpret main course recipes 6.1.5 Follow serving schedule

6.2 Select utensils and equipment 6.2.1 Explain different types of utensils and equipment 6.2.2 Identify of utensils and equipment 6.2.3 Determine types of utensils and equipment for main course 6.2.4 Determine usage of utensils and equipment for main course

23


6.3 Select main course ingredient

6.3.1 Explain types of main course ingredients 6.3.2 Identify quality of main course ingredients 6.3.3 Determine type of main course ingredients 6.3.4 Determine quality of main course ingredients

6.4 Execute main course mise en place

6.4.1 Identify and practise of poultry mise en place

Part of poultry

Trussing, cutting and deboning 6.4.2 Identify and practise of meat mise en place

Meat cut

Meat trimming, cutting and deboning 6.4.3 Identify and practice of fish mise en place

Types of lean and oily fish

Dressing and filleting 6.4.4 Identify and practice of pasta mise en place 6.4.5 Identify and practise of potato mise en place 6.4.6 Identify and practice of vegetable mise en place

6.5 Execute main course preparation

6.5.1 Identify and prepare poultry dishes. Example :

Chicken Chop with suitable sauce

Stuffed Chicken

Chicken Chasseur

etc 6.5.2 Identify and prepare meat dishes. Example:

Beef Stroganoff

Beef Ragout

Lamb Chop

etc

24


6.5.3 Identify and prepare fish dishes. Example :

Fish and Chips

Pan Fried Sea Bass

Poach Fish Florentine

etc

6.5.4 Identify and prepare pasta dishes. Example :

Spaghetti Bolognaise

Fettuccini with Seafood Sauce

Lasagna

etc

6.5.5 Identify and prepare potato dishes. Example:

Pommes Duchess

Marquis Potato

Pommes Croquettes

Pommes William

Almond Potatoes

Pommes Lyonaise

Baked Jacket Potato

Pommes Parisienne

6.5.6 Identify and prepare vegetable dishes. Example:

Buttered carrot

Buttered beans

Buttered mix vegetables

Cauliflower mornay

6.5.7 Apply food portioning, plate presentation and garnishing

25




Module


Code : CHCA 102

CONTENT STANDARD


7.0 PREPARE JUICES

7.1 Obtain recipes 7.1.1 Explain types of juices recipes 7.1.2 List types of juices ingredients 7.1.3 Identify types of juices recipes 7.1.4 Identify types of juices ingredients


7.2.1 Explain types of utensils and equipment for making juices 7.2.2 Identify usage of utensils and equipment 7.2.3 Determine types of utensils and equipment for making juices 7.2.4 Determine usage of utensils and equipment for making juices


7.3.1 Identify types of juices ingredients 7.3.2 Determine types of juices ingredients

26


7.4 Execute juices preparation 7.4.1 Differentiate types of juices preparation 7.4.2 Explain Importance of portioning juices 7.4.3 Utilization of utensils and equipment for juices preparation 7.4.4 Identify hygiene requirements in juices preparation 7.4.5 Determine types of juices preparation 7.4.6 Determine portioning of juices preparation 7.4.7 Determine quality of juices preparation 7.4.8 Apply utensils and equipment for preparing juices preparation such

as slicing and squeezing

27




Module


Code : CHCA 102

CONTENT STANDARD


8.0 PREPARE EGG DISHES

8.1 Obtain recipes 8.1.1 Identify types of egg dishes recipe 8.1.2 Identify types of egg dishes ingredients

8.2 Select utensils and equipment 8.2.1 Explain types of utensils and equipment for making egg dishes 8.2.2 Utilization of utensil and equipment for making egg dishes

which includes peeling ,cutting, slicing and chopping 8.2.3 Determine types of utensils and equipment for making egg dishes 8.2.4 Determine usage of utensils and equipment for making egg dishes


8.3.1 Identify types of egg dishes ingredients 8.3.2 Determine types of egg dishes ingredient

8.4 Execute egg dishes preparation

8.4.1 Differentiate types of egg dishes preparation 8.4.2 Explain importance of portioning egg dishes 8.4.3 Identify quality of egg dishes preparation 8.4.4 Determine types of egg dishes preparation 8.4.5 Determine portioning of egg dishes preparation 8.4.6 Determine quality of egg dishes preparation

30




MODULE INFORMATION

Confidential

MODULE : DESSERT 1

CODE : CHCA 103

LEVEL SEMESTER

: :

1 1

CREDIT HOUR : 3.0

CONTACT HOUR : 5.0 hours/week Lecture 1 hr/week Practical 4 hrs/week

MODULE STATUS : VOCATIONAL

PREREQUISITE : -

31


MODULE OUTCOMES:

At the end of the course, the students should be able to:-

1. Identify types of desserts 2. Prepare cut fruit 3. Prepare frozen dessert 4. Prepare cold dessert 5. Prepare hot dessert 6. Execute presentation techniques-application of sauces, appropriate garnishes and sizes 7. Portion and plate dessert as directed

MODULE DESCRIPTION

This module provides Dessert 1 to develop students knowledge and skill in identify types of dessert, cut fruit, frozen dessert, cold dessert, hot dessert according to the industry needs.

32




Module : DESSERT 1

Code : CHCA 103

CONTENT STANDARD

LEARNING STANDARD

PERFOMANCE CRITERIA

1.0 PREPARE CUT

FRUITS

1.1 Obtain cut fruits

1.1.1 Identify types of fruit correctly 1.1.2 Select quality fruits


1.2.1 Identify types of utensils and equipment for preparing cut fruits

1.2.2 Use the right tools, equipments and materials for preparing cutsfruits 1.2.3 Apply proper tools cleaning procedure 1.2.4 Handle sharp utensil with care 1.2.5 Practise proper sanitation and hygiene 1.2.6 Select appropriate serving dish

1.3 Select cut fruits ingredients

1.3.1 Identify ingredients for different types of local dessert 1.3.2 Determine physical condition of local dessert

ingredients 1.3.3 Recognise ingredients proper cleaning

33


1.4 Execute cut fruits preparation

1.4.1 Explain method of cut fruits 1.4.2 Determine cut fruits storage 1.4.3 Determine method of cut fruits 1.4.4 Determine freshness of cut fruits 1.4.5 Determine storage cut fruits procedure 1.4.6 Apply ingredients proper cleaning 1.4.7 Apply proper PPE 1.4.8 Ability to ensure usage of proper tools 1.4.9 Practise minimize wastages 1.4.10 Practise proper sanitation and hygiene 1.4.11 Use acceptable methods to chill cut fruits to desired

temperature 1.4.12 Select appropriate serving dish to present cut fruits

1.5 Perform presentation

1.5.1 Determine portioning of cut fruits preparation 1.5.2 Use appropriate garnishes and sizes 1.5.3 Select the right serving equipment for cut fruits

dessert.

34




Module : DESSERT 1

Code : CHCA 103

CONTENT STANDARD

LEARNING STANDARD

PERFOMANCE CRITERIA

2.0 PREPARE

LOCAL DESSERTS

2.1 Obtain local dessert recipe

2.1.1 Identify types of local desserts 2.1.2 Select local dessert recipe 2.1.3 List types of local desserts ingredients 2.1.4 Explain method of selection local dessert


2.2.1 Identify types of utensils and equipment for preparing local desserts.

2.2.2 Determine usage of utensils and equipment for preparing local dessert.

2.2.3 Apply usage of proper tools 2.2.4 Apply proper PPE 2.2.5 Apply sanitation and safety protocol

2.3 Select local dessert ingredients

2.3.1 Identify ingredients for different types of local dessert

2.3.2 Determine physical condition of local dessert ingredients

2.3.3 Recognise ingredients proper cleaning

35


2.4 Execute local dessert preparation

2.4.1 Classify different types of local desserts

preparation. 2.4.2 Explain the important of portioning local desserts

preparation 2.4.3 Determine quality of local desserts preparation 2.4.4 Determine portioning of local desserts preparation 2.4.5 Recognise working area is cleaned 2.4.6 Apply proper PPE 2.4.7 Apply usage of proper tools 2.4.8 Practice minimize wastages 2.4.9 Use standard recipes provided 2.4.10 Use the right cooking techniques 2.4.11 Prepare local dessert :-

- Cendol - Air batu campur - Bubur/pengat - Lai Chi Kang - Payasam - Agar-agar - Kesari


2.5.1 Determine portioning of local dessert preparation 2.5.2 Select an approriate sauces for specific dessert. 2.5.3 Use appropriate garnishes and sizes 2.5.4 Select the right serving equipment for local

dessert.

36



Module : DESSERT 1

Code : CHCA 103

CONTENT STANDARD

LEARNING STANDARD

PERFOMANCE CRITERIA

3.0 PREPARE

FROZEN DESSERTS

3.1 Obtain frozen desserts recipe


3.3 Select frozen desserts ingredients

3.1.1 Identify types of frozen dessert 3.1.2 Select frozen dessert recipe 3.1.3 List types of frozen dessert ingredients 3.1.4 Explain method of selection frozen dessert

3.2.1 Identify types of utensils and equipment for preparing cold dessert

3.2.2 Explain usage of utensils and equipment for preparing frozen dessert


3.3.1 Identify ingredients for different types of frozen

dessert 3.3.2 Determine physical condition of frozen dessert

ingredients 3.3.3 Recognise ingredients proper cleaning 3.3.4 Apply basic pastry and cake making

37


3.4 Execute frozen desserts preparation 3.4.1 Classify different types of frozen dessert preparation. 3.4.2 Explain the important of portioning frozen dessert preparation. 3.4.3 Determine quality of frozen dessert preparation. 3.4.4 Determine portioning of frozen dessert preparation

3.4.5 Recognise working area is cleaned 3.4.6 Apply proper PPE 3.4.7 Apply usage of proper tools 3.4.8 Practice minimize wastages 3.4.9 Use standard recipes provided 3.4.10 Use the right cooking techniques 3.4.11 Discuss and overcome fault frozen preparation 3.4.12 Prepare frozen dessert :-

ice cream sherbert

3.5 Perform presentation 3.5.1 Determine portioning of frozen dessert preparation 3.5.2 Select an approriate sauces for specific dessert. 3.5.3 Use appropriate garnishes and sizes 3.5.4 Select the right serving equipment for frozen dessert.

38




Module : DESSERT 1

Code : CHCA 103

CONTENT STANDARD

LEARNING STANDARD

PERFOMANCE CRITERIA

4.0 PREPARE COLD DESSERTS

4.1 Obtain cold desserts recipe

4.1.1 Identify types of cold desserts 4.1.2 Select cold dessert recipe 4.1.3 List types of cold desserts ingredients 4.1.4 Explain method of selection cold dessert

4.2 Select utensils and equipment 4.2.1 Identify types of utensils and equipment for preparing cold desserts

4.2.2 Explain usage of utensils and equipment for preparing cold desserts.


39


4.3 Select cold desserts ingredients 4.3.1 Identify ingredients for different types of cold dessert

4.3.2 Determine physical condition of cold dessert ingredients

4.3.3 Recognise ingredients proper cleaning 4.3.4 Apply basic pastry cooking

4.4 Execute cold desserts preparation

4.4.1 Classify different types of cold dessert preparation. 4.4.2 Explain the important of portioning cold dessert

preparation 4.4.3 Determine quality of cold dessert preparation 4.4.4 Determine portioning of cold dessert preparation 4.4.5 Recognise working area is cleaned 4.4.6 Apply proper PPE according to kitchen safety 4.4.7 Apply usage of proper tools 4.4.8 Practice minimize wastages 4.4.9 Use standard recipes provided 4.4.10 Select an approriate garnish for a specific dessert 4.4.11 Use the right cooking techniques 4.4.12 Discuss and overcome trouble shooting 4.4.13 Prepare cold dessert ;example

- jellies - puddings

- cream caramel - cakes/gateux - fruit tartlet - (blackforest, - bars - poached fruits


4.5.1 Determine portioning and sizes of cold dessert 4.5.2 Select an approriate sauces for specific dessert. 4.5.3 Use appropriate garnishes 4.5.4 Select the right serving equipment for cold dessert.

40




Module : DESSERT 1

Code : CHCA 103

CONTENT STANDARD

LEARNING STANDARD

PERFOMANCE CRITERIA

5.0 PREPARE HOT

DESSERTS

5.1 Obtain hot desserts recipe

5.1.1 Identify types of hot dessert 5.1.2 Select hot dessert recipe 5.1.3 List types of hot dessert ingredients 5.1.4 Explain method of selection hot dessert

5.2 Select utensils and equipment 5.2.1 Identify types of utensils and equipment for preparing hot desserts

5.2.2 Explain usage of utensils and equipment for preparing hot dessert.


5.3 Select hot desserts ingredients

5.3.1 Identify ingredients for different types of hot

dessert 5.3.2 Determine physical condition of hot dessert

ingredients 5.3.3 Recognise ingredients proper cleaning

41


5.4 Execute hot desserts preparation

5.4.1 Classify different types of hot dessert preparation. 5.4.2 Explain the important of portioning hot dessert

preparation 5.4.3 Determine quality of hot dessert preparation 5.4.4 Determine portioning of hot dessert preparation 5.4.5 Recognise working area is cleaned 5.4.6 Apply proper PPE 5.4.7 Apply usage of proper tools 5.4.8 Practice minimize wastages 5.4.9 Use standard recipes provided 5.4.10 Use the right cooking techniques 5.4.11 Discuss and overcome trouble shooting 5.4.12 Prepare hot dessert :-

- Apple fritter - Bread puddings - Crepes suzette

5.5 Perform presentation 5.5.1 Determine portioning and sizes of hot dessert

5.5.2 Select an approriate sauces for specific dessert. 5.5.3 Use appropriate garnishes 5.5.4 Select the right serving equipment for hot dessert.

42


VOCATIONAL COLLEGE STANDARD CURRICULUM

MODULE INFORMATION

Confidential

MODULE : KITCHEN OPERATION

CODE : CHCA 204

LEVEL : 1

SEMESTER : 2

CREDIT HOUR : 2.0

CONTACT HOUR : 3.0 hr/week

Lecture : 1.0 hr/week

Practical : 2.0 hrs/week


PREREQUISITE : -

43


1. Identify factor to organize kitchen,classical kitchen brigade and modern kitchen organization. 2. Identify kitchen layout according to five basic kitchen layout 3. Identify kitchen equipment use and maintenance 4. Recognize kitchen area flow concept and kitchen functions area 5. Collect ordered food items from store room and receiving location for production kitchen

MODULE DESCRIPTION This module provide kitchen operation to develop students knowledge and skill in kitchen organization, kitchen layout, kitchen equipment, kitchen function area and collect ordered food items in accordance to procedure according to the industry needs.

44



Module : KITCHEN OPERATION

Code : CHCA 204

CONTENT STANDARD

LEARNING STANDARD

PERFORMANCE CRITERIA

1.0 RECOGNIZE

KITCHEN ORGANIZATION

1.1 Identify the kitchen organization factor

1.2 Identify the classical kitchen brigade

1.1.1 Explain the four factor to organize kitchen.

Menu

Type of establishment

Size of the operation

Physical facilities 1.2.1 Explain the duties of kitchen staff according to the duties

of kitchen staff.

Chef

Sous chef

Station Chef/Chef de partie

Demi Chef

Cooks

Assistant Cook

1.2.2 Outline the classical kitchen brigade according to the duties of kitchen staff

Chef

Sous chef

Station Chef/Chef de partie

Demi Chef

Cooks

Assistant Cook

45

1.3 Identify modern kitchen organization

1.3.1 Explain the duties of kitchen staff for;

Medium- size operation

Small operation

1.3.2 Outline the modern kitchen organization chart according to the duties of kitchen staff for;

Medium- size operation

Small operation

46




Code : CHCA 204

CONTENT STANDARD

LEARNING STANDARD


2.0 IDENTIFY KITCHEN

LAYOUT

2.1 Determine kitchen layout

2.1.1 List five basic kitchen layout

U-Shaped Kitchen

L-Shaped Kitchen

Island kitchen

G-Shaped Kitchen

Corridor/Galley Kitchen

2.1.2 Explain five basic kitchen layout

U-Shaped Kitchen

L-Shaped Kitchen

Island kitchen

G-Shaped Kitchen

Corridor/Galley Kitchen

47




Code : CHCA 204

CONTENT STANDARD

LEARNING STANDARD


3.0 IDENTIFY KITCHEN

EQUIPMENT

3.1 Identify kitchen equipment classification

3.1.1 List kitchen equipment classification

Big equipment

Small equipment

Electrical equipment

3.2 Explain kitchen equipment use and

maintenance

3.1.2 List kitchen equipment use and maintenance

Big equipment

Small equipment

Electrical equipment

48




Code : CHCA 204

CONTENT STANDARD

LEARNING STANDARD


4.0 RECOGNIZE

KITCHEN FUNCTION AREA

4.1 Identify flow concept

4.1.1 Outline flow kitchen area concept

4.2 Determine kitchen functions area

4.2.2 Descibe kitchen function area

Receiving

Storage

Preparation

Production

Service

Cleaning

49


CONTENT STANDARD

LEARNING STANDARD


5.0 COLLECT ORDERED

FOOD ITEM

5.1 Obtained completed requisition forms

5.2 Execute orderd food items collection

5.1.1 Identify type of requisition forms correctly 5.1.2 Determine types of requisition form used

5.2.1 Recognise store room and receiving location for production kitchen

5.2.2 Identify types of trolleys used for collecting item 5.2.3 Identify food items arrangement procedure 5.2.4 Explain standard procedure for collecting ordered food item 5.2.5 Determine right location of storing and receiving area

for production kitchen 5.2.6 Determine food trolley used for collecting items 5.2.7 Determine food item arrangement procedure 5.2.8 Determine process of collecting orderd food item 5.2.9 Practice good food handling 5.2.10 Handle trolley with care



Code : CHCA 204

Latest Edited 8 - 11 July 2012 50



MODULE INFORMATION

Confidential

MODULE : BASIC EASTERN COOKERY

CODE : CHCA 205

LEVEL : 1

SEMESTER : 2

CREDIT HOUR : 4.0

CONTACT HOUR : 6.0 hrs/week

Lecture : 2.0 hrs/week



PREREQUISITE : -


MODULE OUTCOMES:


1. Prepare local fried dishes 2. Prepare local soups 3. Prepare plain rice 4. Prepare poultry dishes 5. Prepare vegetable dishes 6. Prepare porridge/congee 7. Prepare local dishes

MODULE DESCRIPTION

This module provide Basic Eastern Cookery to develop students knowledge and skill in preparing local fried dishes, local soups, plain rice, poultry

dishes, vegetable dishes, porridge/congee and local dishes according to the industry needs.




Module : BASIC EASTERN COOKERY

Code : CHCA 205

1.0 PREPARE

LOCAL FRIED

NOODLES

DISHES

1.1 Obtain local noodle dishes recipe 1.2 Select utensils and equipment 1.3 Select local fried noodle ingredients

1.1.1 Identify types of local fried noodle recipes 1.1.2 Explain procedure of obtaining menu and recipes 1.1.3 Interpreting local dishes noodle recipes 1.2.1 Identify types of utensils and equipment 1.2.2 Select correct utensils and equipment for preparing local fried noodles 1.2.3 Determine types of utensils and equipement 1.2.4 Identify cleaned utensils and equipments

1.3.1 Identify local fried noodle ingredients 1.3.2 Explain process of soaking, washing and draining noodles 1.3.3 Prepare pre cutting ingredients correctly 1.3.4 Prepare local fried noodle ingredients correctly


1.4 Execute local fried noodles

preparation

1.4.1 Identify type of cooking fried noddles 1.4.2 Identify correct potioning requirement 1.4.3 Identify steps of preparing the noodles 1.4.4 Determine correct consistency of taste, flavour and texture of fried noodles 1.4.5 Determine ways of plating and garnishing local fried noodles





Code : CHCA 205

CONTENT

STANDARD LEARNING STANDARD


2.0 PREPARE

LOCAL

SOUPS

2.1 Obtain recipe


2.3 Select local soup ingredients

2.4 Execute local soups preparation

2.1.1 Identify types of local soup recipe 2.1.2 Recognise types of local soups ingredients 2.1.3 Identify types of local soups ingredients 2.1.4 Explain the usage of local soup ingredients correctly

2.2.1 Identify types of utensils and equipment for making local soups 2.2.2 Explain usage of utensils and equipment for making local Soups 2.2.3 Determine types of utensils and equipment for making local soups

2.3.1 Identify types of local soups ingredients 2.3 2 Recognise physical condition of local soups ingredients 2.3.3 Select correct soup ingredients used 2.3.4 Determine correct ways of preparing the ingredients used

2.4.1 Determine types of local soups preparation 2.4.2 Explain importance of portioning local soups 2.4.3 Determine portioning of local soups preparation 2.4.4 Determine quality of local soups preparation 2.4.5 Practice food hygiene in local soups preparation 2.4.6 Ensure working area is cleaned 2.4.7 Use proper PPE attire 2.4.8 Minimize wastage in food preparation 2.4.9 Ensure proper sanitation and hygiene




Code : CHCA 205

CONTENT STANDARD

LEARNING STANDARD


3.0 PREPARE

PLAIN RICE

3.1. Obtain plain rice recipe 3.2 Select utensils and equipment 3.3 Select plain rice ingredients 3.4 Execute plain rice preparation

3.1.1 Identify plain rice recipe 3.1.2 Understanding plain rice recipe 3.1.3 Determine plain rice recipe 3.1.4 Interpret plain rice recipe 3.2.1 Identify types of utensils and equipment used for making plain rice 3.2.2 Explain usage of utensils and equipment 3.2.3. Handle utensils and equipments correctly 3.3.1 Determine types of plain rice ingredients correctly 3.3.2 Identify types of plain rice ingredients condition 3.3.3 Preparing plain rice ingredients

3.4.1 Interpret plain rice preparation 3.4.2 Handle proper washing and draining rice 3.4.3 Ensure correct water measurement used 3.4.4 Explain how to cook plain rice correctly 3.4.5 Ensure working area is cleaned 3.4.6 Use proper PPE attire 3.4.7 Minimize wastage in food preparation 3.4.8 Ensure proper sanitation and hygiene





Code : CHCA 205

CONTENT STANDARD

LEARNING STANDARD


4.0 PREPARE

POULTRY DISHES

4.1 Obtain poultry recipe 4.2 Select utensils and equipment 4.3 Select poultry dish ingredients 4.4 Execute poultry dishes preparation

4.1.1 Identify types of poultry dishes recipes 4.1.2 Explain procedure of obtaining poultry dishes recipes 4.1.3 Understanding poultry dishes recipes 4.1.4 4.1.5 Interpret poultry dishes recipes 4.2.1 List types of utensils and equipment used 4.2.2 Explain usage of utensils and equipment correctly 4.2.3 Handle utensils and equipment properly 4.3.1 Identify types of poultry dishes ingredients 4.3.2 Explain importance of poultry dishes ingredients 4.3.3 Determine types poultry dishes ingredients 4.4.1 Identify types of poultry dishes 4.4.2 Define method of cooking poultry dishes used 4.4.3 Interpret poultry dishes recipes 4.4.4 Determine type of local poultry dishes 4.4.5 Determine method of cooking poultry dishes 4.4.6 Ensure working area is cleaned 4.4.7. Use proper PPE 4.4.8 Minimize wastages 4.4.9 Ensure sanitation and hygiene





Code : CHCA 205

CONTENT STANDARD

LEARNING STANDARD


5.0 PREPARE

VEGETABLE DISHES

5.1 Obtain recipe


5.3 Select vegetable dishes ingredients

5.1.1 Identify types of local vegetable dishes recipes 5.1.2 Perform procedure of obtaining vegetable dishes recipes 5.1.3 Interpret local vegetable dishes recipes 5.1.4 Identify types of vegetable dishes recipes 5.1.6 Interpret vegetable dishes recipes 5.2.1 List types of utensils and equipment used 5.2.2 Explain usage of utensils and equipment selested 5.2.3 Determine types of utensils and equipment 5.2.4 Handle utensils and equipment properly

5.3.1 List types of vegetable dishes ingredients

5.3.2 Explain importance of vegetable dishes ingredients

5.3.3 Determine types vegetable dishes ingredients


5.4 Execute vegetable dishes preparation

5.4.1 Choose types of vegetable dishes correctly

5.4.2 Identify method of cooking vegetable dishes

5.4.3 Determine types of vegetable dishes which include :

- Local vegetable dishes

5.4.4 Determine method of cooking vegetable dishes





Code : CHCA 205

CONTENT STANDARD

LEARNING STANDARD


6.0 PREPARE

PORIDGE / CONGEE

6.1 Obtain porridge / congee recipe


6.3 Select porridge / congee ingredients

6.1.1 Name types of porridge and congee recipe 6.1.2 Explain procedure of obtaining porridge and congee menu and recipe 6.1.3 Identify types of porridge and congee menu and recipe 6.1.4 Interpret porridge and congee recipe 6.2.1 List types of utensils and equipment 6.2.2 State usage of utensils and equipment for making poridge/congee 6.2.3 Determine types of utensils and equipment correctly 6.2.4 Determine usage of utensils and equipment in preparation of poridge/congee 6.3.1 Names type of porridge and congee ingredients 6.3.2 Explain the importance of washing rice 6.3.3 Pre prepare types of porridge and congee ingredients 6.3.4 Determine type of pre cutting of condiments used


6.4 Execute porridge/congee preparation

6.4.1 Identify method of cooking porridge and congee which includes

Teowchew porridge, Bubur lambuk 6.4.2 Apply correct water measurement 6.4.3 Identify suitable condiments used 6.4.4 Select and serve condiments accordingly 6.4.5 Point portioning and garnish correctly 6.4.6 Ensure working area is cleaned 6.4.7. Use proper PPE 6.4.8 Minimize wastages 6.4.9 Ensure sanitation and hygiene





Code : CHCA 205

CONTENT STANDARD

LEARNING STANDARD


7.0 PREPARE

LOCAL DISHES

7.1 Obtain local dishes

7.2 Select utensils and equipment 7.3 Select local dishes ingredients 7.4 Execute local dishes preparation

7.1.1 Identify local dishes recipe 7.1.2 Explain local dishes recipe 7.1.3 Interpret local dishes recipe 7.2.1 List types of utensils and equipment 7.2.2 State usage of utensils and equipment for preparing local dishes 7.2.3 Determine types of utensils and equipment correctly 7.2.4 Determine usage of utensils and equipment in preparation of local dishes 7.3.1 Explain type of ingredients 7.3.2 Select correct local dishes ingredient 7.3.3 Identify local dishes ingredient 7.4.1 Explain type of local dishes 7.4.2 Explain method of cooking local dishes 7.4.3 Determine local dishes recipes 7.4.4 Determine taste and texture of local dishes



MODULE INFORMATION

Confidential

MODULE : FOOD SERVICE OPERATION I

CODE : CHCA 206

LEVEL : 1

SEMESTER : 2

CREDIT HOUR : 3.0

CONTACT HOUR : 5.0 hr/week

Lecture : 1.0 hr/week



PREREQUISITE : -

MODULE OUTCOMES:


1. Carry out food service equipments

2. Carry out service skills and techniques

3. Carry out mise en place

4. Set up buffet display and dishes

5. Set up cafeteria display and dishes

MODULE DESCRIPTION

This module provide Food Services Operation I to develop the students knowledge and skill in carry out food service equipments, carry out service skills and techniques, carry out mise en place, set up buffet display and set up cafeteria display and dishes according to the industry needs.



Module : FOOD SERVICE OPERATION I

Code : CHCA 206

CONTENT STANDARD

LEARNING STANDARD


1.0 CARRY OUT

FOOD SERVICE EQUIPMENTS

1.1. Prepare linen

1.1.1 Identify types of linen. 1.1.2 Identify usage of linen.

1.2. Prepare serving equipments

1.3. Prepare Electrical Service

Equipments

1.2.1 Identify types of service equipments. 1.2.2 Identify usage of service equipments. 1.2.3 Apply maintainance and storage. 1.3.1 Identify types of electrical service equipments. 1.3.2 Identify usage of electrical service equipments. 1.3.3 Apply maintainance and storage.



Module : FOOD SERVICE OPERATION I Code

: CHCA 206

CONTENT STANDARD

LEARNING STANDARD


2.0 CARRY OUT

SERVICE SKILLS AND TECHNIQUES

2.1 Laying table cloth

2.1.1 Prepare screen folding 2.1.2 Prepare table cloth

2.2 Carrying plate

2.3 Handling serving gear

2.2.1 Identify types of carrying plate techniques. 2.2.2 Apply two plates carrying techniques. 2.2.3 Apply three plates carrying techniques.

2.3.1 Identify types of handling serving gear. 2.3.2 Apply serving gear for round item. 2.3.3 Apply serving gear for flat item. 2.3.4 Apply serving fish knives 2.3.5 Apply serving for sauces. 2.3.6 Apply service procedures for the main meal

2.4 Crumbing down

2.4.1 Apply crumbing down

2.5 Clearing

2.5.1 Identify clearing procedures. 2.5.2 Apply two plates clearing techniques. 2.5.3 Apply three plates clearing techniques.




Code : CHCA 206

CONTENT STANDARD

LEARNING STANDARD


3.0 CARRY OUT

MISE-EN-PLACE

3.1. Prepare service equipment

3.1.1 Determine usage of service equipments and utensils. 3.1.2 Select service equipments and utensils.

3.2 Prepare sideboard

3.2.1 Determine service equipments and utensils for sideboard preparation. 3.2.2 Prepare sideboard with the right equipments and utensils.

3.3 Prepare table set up

3.3.1 Identify types of napkin folding. 3.3.2 Prepare napkin for table setting. 3.3.3 Identify types of table cloth layout. 3.3.4 Determine layout of table cloth. 3.3.5 Prepare table cover for Table D’hote and A la Carte.




Code : CHCA 206

CONTENT STANDARD

LEARNING STANDARD


4.0 SET-UP BUFFET

DISPLAYS AND DISHES

4.1 Obtain lay-out plan

4.1.1 Identify type of buffet display and dishes 4.1.2 Select buffet display and dishes 4.1.3 Interpret job schedule

4.2 Select setting buffet display

4.2.1 Identify type of setting buffet display 4.2.2 Set up buffet display

4.3 Arrange buffet display

4.3.1 Identify buffet display arrangement 4.3.2 Determine buffet display arrangement 4.3.3 Identify standard method of buffet display arrangement 4.3.4 Determine method of setting buffet display 4.3.5 Handle display item and their setting




Code : CHCA 206

CONTENT STANDARD

LEARNING STANDARD


5.0 SET-UP

CAFETERIA DISPLAYS AND DISHES

5.1 Obtain lay-out plan

5.1.1 Identify type of cafeteria display and dishes 5.1.2 Select cafeteria display and dishes 5.1.3 Interpret job schedule

5.2 Select setting cafeteria display

5.2.1. Identify type of setting cafeteria display 5.2.2 Set up cafeteria display

5.3 Arrange cafeteria displays

5.3.1 Identify cafeteria display arrangement 5.3.2 Determine cafeteria display arrangement 5.3.3 Identify standard method of cafeteria display arrangement 5.3.4 Determine method of setting cafeteria display 5.3.5 Handle display item and their setting

1 Latest Edited 8-11 July 2012



MODULE INFORMATION

Confidential

MODULE : ADVANCED COOKERY 1

CODE : CHCA 307

LEVEL : 2

SEMESTER : 3

CREDIT HOUR : 3.0

CONTACT HOUR : 5 hours /week

Lecture 1 hr/week



PREREQUISITE : -



1. Identify different types of dry and moist heat cooking. 2. Identify recipes and ingredients for international hot sauces, local gravy and international soups. 3. Identify usage of utensils and equipments for sauce, gravy and soup preparation. 4. Apply various cooking techniques preparation. 5. Demonstrate knowledge and skills in selection, preparation and presentation of food 6. Practice good attitude and safety while working. 7. Practice proper sanitation and hygiene.

MODULE DESCRIPTION This module provides Advance Cooking to develop student knowledge and skill in carrying out dry and moist heat cooking, preparation of international hot sauces, local gravy, international soups, usage of utensil and equipment, presentation of food, good attitude, safety while working and proper sanitation according to the industry needs.




Module : ADVANCED COOKERY 1 Code : CHCA 307

CONTENT STANDARD


1.0 CARRY OUT DRY & MOIST HEAT COOKING

1.1 Obtain recipes

1.2 Set up equipment and utensils

1.1.1 Identify types of equipments use for dry and moist heat

cooking. 1.1.2 Determine types of equipments use for dry and moist heat

cooking. 1.1.3 Operate different types of equipments for dry and moist

heat cooking. 1.2.1 Identify different types of dry and moist heat cooking. 1.2.2 Determine utilization of utensils and equipment for dry

and moist heat cooking. 1.2.3 Identify hygiene requirement in dry and moist heat

cooking. 1.2.4 Determine types of dry and moist heat cooking. 1.2.5 Apply utensils and equipment for preparing dry and moist

heat cooking. 1.2.6 Practise food hygiene in dry and moist heat cooking. 1.2.7 Handle utensils and equipment 1.2.8 Ensure hygiene sanitary and safety.




Module : ADVANCED COOKERY 1

Code

: CHCA 307

CONTENT STANDARD


2.0 PREPARE INTERNATIONAL HOT SAUCES

2.1 Obtain international hot sauce recipe.


2.3 Select international hot sauce ingredients.

2.4 Execute international hot sauce preparation.

2.1.1 Identify type of international hot sauce recipes. 2.1.1 Interpret international hot sauce recipes. 2.2.1 Identiy types of utensils and equipments. 2.2.2 Determine types of utensils and equipment 2.2.3 Identify usage of utensils and equipment 2.2.4 Determine usage of utensils and equipment

2.3.1 Identify type of international hot sauce ingredients 2.3.2 Define importance of international hot sauce ingredients 2.3.3 Determine types of hot sauce ingredients. 2.3.4 Determine importance of hot sauce ingredients.

2.4.1 Identify type of cooking sauce 2.4.2 Identify method of cooking 2.4.3 Ability to determine type of cooking sauce which include

brown sauce, white sauce and tomato sauce. 2.4.4 Determine method of cooking sauce. 2.4.5 Interpret sauce recipes and menus. 2.4.6 Ensure working area is cleaned. 2.4.7 Handle kitchen utensils.





Code : CHCA 307

CONTENT STANDARD


3.0 PREPARE LOCAL GRAVY

3.1 Obtain local gravy recipe


3.3 Select local gravy ingredients

3.4 Execute local gravy preparation

3.1.1 Identify type of local gravy recipes. 3.1.2 Apply procedure of obtaining local gravy recipes. 3.1.3 Intepret standard cooking procedure requirement (SCP)

3.2.1 Identify types of utensils and equipment 3.2.2 Determine types of utensils and equipment 3.2.3 Identify usage of utensils and equipment 3.2.4 Determine usage of utensils and equipment 3.3.1 Identify types of local gravy ingredients. 3.3.2 Define importance of local gravy ingredients. 3.3.3 Select local gravy ingredients. 3.3.4 Determine mixture of local gravy. 3.3.5 Determine taste and flavour of local gravy.

3.4.1 Determine type of cooking local gravy 3.4.2 Determine method of cooking local gravy 3.4.3 Interpret local gravy recipes 3.4.4 Determine taste and texture of local gravy 3.4.5 Ensure working area is cleaned

3.4.6 Handle kitchen utensils.





Code : CHCA 307

CONTENT STANDARD


4.0 PREPARE INTERNATIONAL SOUPS

4.1 Obtain recipe


4.3 Select International soups ingredients

4.4 Execute international soups preparation

4.1.1 Identify type of international soups recipe. 4.1.2 Identify types of international soups ingredients.

4.2.1 Identify types of utensils and equipment of making

international soups. 4.2.2 Determine types of utensils and equipment 4.2.3 Determine usage of utensils and equipment for preparing

international soups.

4.3.1 Identify types of international soups ingredients. 4.3.2 Define importance of international soups ingredients. 4.3.3 Select international soups ingredients. 4.3.4 Determine mixture of international soups. 4.3.5 Determine taste and flavour of international soups.

4.4.1 Determine type of international soups preparation. 4.4.2 Determine portioning of international soups preparation. 4.4.3 Determine quality of international soups preparation. 4.4.4 Handle utensils and equipment with care. 4.4.5 Ensure working area safe and clean.




MODULE INFORMATION

Confidential

MODULE : FOOD SERVICE OPERATION II

CODE : CHCA 308

LEVEL : 2

SEMESTER : 3

CREDIT HOUR : 3.0


Lecture 1 hr/week



PREREQUISITE :



1. Perform set up meal dishes 2. Practise setting up action stall items. 3. Perform dining room service. 4. Apply the knowledge and skills of food and beverage service . 5. Use food and beverages services equipment and utensils correctly. 6. Perform table layout skills for A’ la Carte and Table d ’hote menu. 7. Practise different types of services in food and beverage service operation.

MODULE DESCRIPTION This module provides Food Service Operation II to develop student knowledge and skill in set up meal dishes, stall display, food and beverage service, mise en place dining room, usage of food and beverage equipment, table layout according the industry needs.




Module : FOOD SERVICE OPERATION II

Code : CHCA 308

CONTENT STANDARD

LEARNING STANDARD


1.0 PERFORM SET UP MEAL

1.1 Obtain layout plan

1.2 Arrange set meal dish

1.1.1 Identify type of set meal dishes 1.1.2 Select types of meal dishes according to recipe 1.1.3 Apply selecting set meal dishes and layout for set meal

dishes 1.1.4 Practise setting set meal dishes

1.2.1 Apply selection of set meal arrangement 1.2.2 Apply method of set meal arrangement 1.2.3 Determine set meal arrangement 1.2.4 Determine method of setting set meal 1.2.5 Practise to use proper item for set meal 1.2.6 Practise safety requirements in arranging set meal dishes



Course : CULINARY ARTS Module

: FOOD SERVICE OPERATION II

Code : CHCA 308

CONTENT STANDARD

LEARNING STANDARD


2.0 PERFORM SET UP ACTION STALL ITEMS

2.1 Obtain action stall layout

2.1.1 Classify type of action stall correctly 2.1.2 Select types of action stall 2.1.3 Apply selection action stall 2.1.4 Apply action stall job schedule 2.1.5 Determine type of action stall 2.1.6 Practise to follow job schedule


2.2.1 Identify type of utensils and equipment 2.2.2 Identify usage of utensils and equipment 2.2.3 Determine types of utensils and equipment 2.2.4 Determine usage of utensils and equipment

2.3 Select action stall dishes

2.3.1 Identify type of preparation action stall dishes 2.3.2 Identify various of preparing action stall dishes 2.3.3 Determine method of preparing dishes action stall 2.3.4 Carry out dishes for action stall requirement


2.4 Arrange action stall display

2.4.1 Apply selection of action stall arrangement 2.4.2 Practise to display item and their usage 2.4.3 Practise to handle display item and their setting 2.4.4 Determine method of setting action stall display 2.4.5 Handle display item and their setting according to the

safely requirements



Course : CULINARY ARTS Module

: FOOD SERVICE OPERATION II

Code : CHCA 308

CONTENT STANDARD

LEARNING STANDARD


3.0 PERFORM DINING ROOM SERVICE

3.1 Explain Food and beverages

organisation chart

3.1.1 Identify food and beverages organisation chart correctly. 3.1.2 Explain food and beverages job description.

3.2 Practice personal hygiene and grooming

3.2.1 Identify personal hygiene and grooming correctly. 3.2.2 Perform personal hygiene and grooming

3.3 Prepare mise en place

3.3.1 Select types of equipment according to menu. 3.3.2 Polish flatware, cutlery, chinaware and glassware 3.3.3 Arrange flatware, cutlery, chinaware, glassware in

sideboard 3.3.4 Identify the name of napkin folding 3.3.5 Prepare napkin folding 3.3.6 Identify type of flower and material for flower arrangement

in dinning room 3.3.7 Perform the duties in stillroom

3.4 Perform table layout

3.4.1 Identify types of table layout.

3.4.2 Arrange table for dining room.

3.4.3 Laying tablecloth with proper technique

3.4.4 Set up table setting according to the menu.


3.5 Perform types of service

3.5.1 Identify types of dining room service

3.5.2 Identify the sequence / steps of service

3.5.3 Perform all methods of service

3.6 Perform customer service

3.6.1 Practise correct procedure to :

Greet customer

Seating

Beverage service

Menu presentation

Taking the order

Adjust cover according to menu

Serving

Clearing

Presenting bill / payment

Farewell

Resetting table

3.7 Perform the duties of a cashier

3.7.1 Handle cash register machine correctly

3.7.2 Identify mode of payment

3.7.3 Handle payment by cash or credit card.




MODULE INFORMATION

Confidential

MODULE : PATISSERIE

CODE : CHCA 309

LEVEL : 2

SEMESTER : 3

CREDIT HOUR : 3.0


Lecture 1 hr/week



PREREQUISITE :



1. Identify the recipe and ingredients for pastry and bakery products. 2. Identify usage of utensils and equipment to prepare pastry, cake and yeast product. 3. Apply the various cooking techniques into wide range of cooking styles for pastry, cake and yeast product. 4. Demonstrate knowledge and skills in selection, preparation and presentation of pastry, cake and yeast product. 5. Apply suitable garnishing and decorating during platting and presentation of bakery products. 6. Practise good attitude and safety while working in kitchen area. 7. Practise proper sanitation and hygiene in kitchen area.

MODULE DESCRIPTION This module provides Patisserie to develop student knowledge and skill in basic pastry making and bakery product, usage of utensil and equipment, good attitude and safety, to proper sanitation and hygiene accordingly the industry needs.




Module

: PATISSERIE

Code

: CHCA 309

CONTENT STANDARD

LEARNING STANDARD


1.0 CARRY OUT BASIC PRINCIPLE OF BAKING

1.1 Explain introduction of baking

principle

1.1.1 List baking items correctly 1.1.2 Identify method for baking 1.1.3 Identify suitable temperature for baking 1.1.4 Apply right temperature for baking 1.1.5 Apply correctly baking process.

1.2 Select equipment and utensils

1.2.1 Explain usage of utensils and equipment for baking 1.2.2 Determine usage of equipment and utensils for baking 1.2.3 Ensure equipment and utensils cleaned.

1.3 Carry out cleanliness of working area

1.3.1 Use proper PPE 1.3.2 Ensure area is clean 1.3.3 Practise good attitude and safety 1.3.4 Ensure proper sanitation and hygiene at work place.




Module

: PATISSERIE

Code : CHCA 309

CONTENT STANDARD

LEARNING STANDARD


2.0 PREPARE INGREDIENTS

2.1 Obtain ingredients for baking

2.1.1 Identify ingredients for baking correctly. 2.1.2 Explain the function of ingredients for baking cake, yeast

and pastry.


2.2.1 List the ingredients according to the recipe. 2.2.2 Practise measure and weigh ingredients correctly for

baking.

2.3 Carry out personal hygiene and

sanitation

2.3.1 Explain importance of hygiene practise 2.3.2 Demonstrate knowledge of good hygiene practise 2.3.3 Practise proper sanitation and hygiene at work place.




Module

: PATISSERIE

Code : CHCA 309

CONTENT STANDARD

LEARNING STANDARD


3.0 CARRY OUT CAKE MAKING

3.1 Obtain cake recipe

1.3.1 Explain types of cake 1.3.2 Identify cake recipe 1.3.3 Interpret cake recipe 1.3.4 Understanding cake recipe.

3.2 Prepare creamy method cake

3.2.1 Identify types of ingredients correctly 3.2.2 Identify mixing methods 3.2.3 Identify types of equipment and utensils 3.2.4 Determine usage of equipment and utensils for making

creamy method cake 3.2.5 Determine function and purpose of baking creamy method

cake 3.2.6 Determine ratio of ingredient recipe 3.2.7 Determine fault in making creamy method cake.


3.3 Prepare sponge cake

3.4 Prepare one step method cake /

All in one method cake

3.3.1 Identify types of ingredients 3.3.2 Identify types of mixing methods 3.3.3 Identify types of equipment and utensils 3.3.4 Determine usage of equipment and utensils for making

sponge cake 3.3.5 Determine function and purpose of baking sponge cake 3.3.6 Determine ratio of ingredient recipe 3.3.7 Determine fault in making sponge cake.

3.4.1 Identify types of ingredients correctly 3.4.2 Identify types of mixing methods 3.4.3 Identify types of equipment and utensils 3.4.4 Determine usage of equipment and utensils for cake

making 3.4.5 Determine function and purpose of baking in one step

method cake 3.4.6 Determine ratio of ingredient recipe 3.4.7 Determine fault in making one. step method cake.




Module

: PATISSERIE

Code : CHCA 309

CONTENT STANDARD

LEARNING STANDARD


4.0 CARRY OUT PASTRY MAKING

4.1 Obtain pastry recipe

4.1.1 Explain types of pastry 4.1.2 Identify pastry recipe 4.1.3 Interpret pastry recipe 4.1.4 Understanding pastry recipe

4.2 Prepare short crust pastry

4.2.1 Identify types of ingredients

4.2.2 Identify types of mixing methods 4.2.3 Identify types of equipment and utensils 4.2.4 Determine usage of equipment and utensils for making short crust pastry


4.3 Prepare choux paste

4.2.5 Determine function and purpose of baking short crust pastry 4.2.6 Determine ratio of ingredient in recipe 4.2.7 Determine fault in making short crust pastry

4.3.1 Identify types of ingredients 4.3.2 Identify mixing methods 4.3.3 Identify types of equipment and utensils 4.3.4 Determine usage of equipment and utensils for making

choux paste 4.3.5 Determine function and purpose of baking choux paste 4.3.6 Determine ratio of ingredient recipe 4.3.7 Determine fault in making choux paste




Module

: PATISSERIE

Code : CHCA 309

CONTENT STANDARD

LEARNING STANDARD


5.0 CARRY OUT YEAST PRODUCT

5.1 Obtain yeast product recipe

5.1.1 Explain types of yeast product 5.1.2 Identify yeast product recipe 5.1.3 Interpret yeast product recipe 5.1.4 Understanding yeast product recipe

5.2 Prepare bun


bun 5.2.5 Determine function and purpose of baking bun 5.2.6 Determine ratio of ingredient recipe 5.2.7 Determine fault in making bun


5.3 Prepare rolls

5.4 Prepare sweet dough


rolls 5.3.5 Determine function and purpose of baking rolls 5.3.6 Determine ratio of ingredient recipe 5.3.7 Determine fault in making rolls


sweet dough 5.4.5 Determine function and purpose of baking sweet dough 5.4.6 Determine ratio of ingredient recipe 5.4.7 Determine fault in making sweet dough




Module :PATISSERIE

Code : CHCA 309

CONTENT STANDARD

LEARNING STANDARD


6.0 CARRY OUT PLATTING AND PRESENTATION

6.1 Obtain type of garnishing

7.1.1 Explain types of garnishing 7.1.2 Identify types of garnishing 7.1.3 Determine types of garnishing 7.1.4 Apply suitable garnishing for patisserie

7.2 Select platting for presentation

6.2.1 Explain types of platting for presentation 6.2.2 Identify types of presentation equipment 6.2.3 Determine types of presentation equipment with suitable

garnishing 6.2.4 Apply decorating, coating and glazing for patisserie.

25




MODULE INFORMATION

Confidential

MODULE : FESTIVE FOOD

CODE : CHCA 310

LEVEL : 2

SEMESTER 3

CREDIT HOUR : 3.0

CONTACT HOUR : 5 hours/week

Lecture 1 hr/week



PREREQUISITE : -

26



1. Prepare Malay, Chinese and Indian festive dishes using appropriate methods and types of cooking. 2. Practice safety and sanitation procedures in food preparation and production. 3. Rectify faults in Malay, Chinese and Indian festive dishes preparation and presentation. 4. Work cohesively as a culinary team.

MODULE DESCRIPTION This module provides Festive Foods to develop student knowledge and skill in the preparation of Malay, Chinese and Indian festive dishes using appropriate methods and types of cooking, practice safety and sanitation procedures, rectify faults in festive dishes preparation and work as culinary team accordingly to the industry needs.

27


CONTENT OF LEARNING STANDARDS Course : CULINARY ARTS

Module : FESTIVE FOODS

Code : CHCA 310

CONTENT

STANDARD

LEARNING STANDARD


1.0 PREPARE MALAY FESTIVE

1.1 Explain types of festive 1.2 Select choice of dishes 1.3 Obtain festive dishes recipe 1.4 Classify types of ingredient

1.5 Select utensil and equipment

1.1.1 List Malay festive in Malaysia 1.2.1 List choice of selected Malay festive dishes

Wedding

Hari Raya

Anniversary 1.2.2 Identify appropriate Malay festive dishes

1.3.1 Interpret suitable Malay festive recipe 1.3.2 Determine suitable Malay festive recipe 1.3.3 Understanding Malay festive recipe 1.4.1 List types of perishable and non perishable ingredient 1.4.2 Determine types of perishable and non perishable ingredient according to the recipe 1.5.1 List types of utensil and equipment 1.5.2 Determine types of utensil and equipment correctly 1.5.3 Determine usage of utensil and equipment

28


1.6 Execute festive dishes preparation

1.7 Organize types of presentation

1.6.1 Cook Malay festive dishes using correct procedure

1.7.1 Select and serve dishes correctly 1.7.2 Apply portioning and garnish correctly

29


CONTENT OF LEARNING STANDARDS


Module : FESTIVE FOOD

Code : CHCA 310

CONTENT STANDARD

LEARNING STANDARD


2.0 PREPARE CHINESE FESTIVE


2.1.1 List Chinese festive in Malaysia

2.2.1 List choice of selected Chinese festive dishes

Wedding

Chinese New Year

Anniversary

2.2.2 Identify appropriate Chinese festive dishes

2.3.1 Interpret suitable Chinese festive recipe 2.3.2 Determine suitable Chinese festive recipe 2.3.3 Understanding Chinese festive recipe

2.4.1 List types of perishable and non perishable ingredient 2.4.2 Determine types of perishable and non perishable ingredient accordingly to the recipe

30




2.7 Organise types of presentation

2.5.1 List types of utensil and equipment 2.5.2 Determine types of utensil and equipment correctly 2.5.3 Determine usage of utensil and equipment

2.6.1 Cook Chinese festive dishes with correct procedure

2.7.1 Select and serve dishes correctly 2.7.2 Apply portioning and garnish correctly

31


CONTENT OF LEARNING STANDARDS


Module : FESTIVE FOODS

Code

: CHCA 310

CONTENT STANDARD

LEARNING STANDARD


3.0 PREPARE INDIAN FESTIVE


3.1.1 List of Indian festive in Malaysia 3.2.1 List choice of selected Indian festive dishes

Wedding

Deepavali

Anniversary 3.2.2 Identify appropriate Indian festive dishes

3.3.1 Interpret suitable Indian festive recipe 3.3.2 Determine suitable Indian festive recipe 3.3.3 Understanding Indian festive recipe

3.4.1 List types of perishable and non perishable

ingredient 3.4.2 Determine types of perishable and non perishable

ingredient according to the recipe

32




3.7 Organize types of presentation


3.5.1 List types of utensil and equipment 3.5.2 Determine types of utensil and equipment correctly 3.5.3 Determine usage of utensil and equipment 3.6.1 Cook Indian festive dishes with correct procedure 3.7.1 Select and serve dishes correctly 3.7.2 Apply portioning and garnish correctly

3.8.1 Cook Indian festive dishes with correct procedure 3.8.2 Select and serve dishes correctly. 3.8.3 Apply portioning and garnish correctly.




MODULE INFORMATION

Confidential

MODULE : ADVANCED COOKERY II

CODE : CHCA 411

LEVEL

SEMESTER

:

:

2

4

CREDIT HOUR : 3.0

CONTACT HOUR : 5 hours/week

Lecture 1hr/week

Practical 4hrs/week


PREREQUISITE :



1. Identify the recipe and ingredient to prepare compressed rice, flavoured rice and glutinous rice. 2. Identify the recipe and ingredient to prepare seafood and meat appetizer. 3. Identify the recipe and ingredient to prepare hors d’oeuvres and canapés. 4. Identify the recipe and ingredient to prepare local noodles with gravy. 5. Identify the recipe and ingredient to prepare pasta dishes 6. Identify the recipe and ingredient to prepare seafood, meat and vegetarian dishes. 7. Identify the recipe and ingredient to prepare International breakfast dishes 8. Apply the various cooking techniques into wide range of cooking styles and product. 9. Demonstrate knowledge and skills in selection, preparation and presentation of food. 10. Practise good attitude, safety and sanitation while working in kitchen area.

MODULE DESCRIPTION This module provides skill and knowledge on food service establishments with proper cooking technique , cooking and presentation on varieties of food in Malaysia and International cuisine. The student will also be given the opportunity to sell their products to develop their entrepreneurship skills according to industry needs.



Module : ADVANCED COOKERY II

Code : CHCA 411

CONTENT STANDARD


1.0 PREPARE

COMPRESSED RICE

1.1 Obtain compressed rice recipe

1.1.1 Identify compressed rice recipe 1.1.2 Interpret compressed rice recipe 1.1.3 Understanding compressed rice recipe


1.2.1 Explain types of utensils and equipment 1.2.2 Explain usage of utensils and equipment 1.2.3 Determine types of utensils and equipment 1.2.4 Determine usage of utensils and equipment

1.3 Select compressed rice

ingredients

1.3.1 Identify preparing compressed rice ingredients 1.3.2 Select types of compressed rice ingredients 1.3.3 Preparing compressed rice ingredients

1.4 Execute compressed rice

preparation

1.4.1 Explain process of washing and draining rice 1.4.2 Explain cooking compressed rice 1.4.3 Explain usage of pressing compressed rice 1.4.4 Minimize wastages during preparation 1.4.5 Ensure proper sanitation and hygiene





Code : CHCA 411

CONTENT STANDARD


2.0 PREPARE

GLUTINOUS RICE

2.1 Obtain glutinous rice recipe

2.1.1 Identify glutinous rice recipe 2.1.2 Interpret glutinous rice recipe 2.1.3 Understanding glutinous rice recipe



2.3 Select glutinous rice ingredients

2.3.1 Identify glutinous rice ingredients 2.3.2 Practice to soak glutinous rice


2.4 Execute glutinous rice

Preparation

2.4.1 Explain proper washing and draining glutinous rice. 2.4.2 Explain ways to cook glutinous rice 2.4.3 Determine washing and draining glutinous rice procedures 2.4.4 Determine method to cook glutinous rice.

Example :

Pulut kuning

Pulut Panggang

Kuih Chang

Loh Moh Kai

Pulut Seri Muka

Pulut Inti

Etc

2.4.5 Determine correct portioning and presentation 2.4.6 Ensure correct consistency and texture 2.4.7 Ensure proper sanitation and hygiene





Code : CHCA 411

CONTENT STANDARD


3.0 PREPARE

FLAVOURED RICE

3.1 Obtain flavoured rice recipe

3.1.1 Identify flavoured rice recipe 3.1.2 Interpret flavoured rice recipe 3.1.3 Understanding flavoured rice recipe


3.2.1 Explain types of utensils and equipment

3.2.2 Explain usage of utensils and equipment 3.2.3 Determine types of utensils and equipment 3.2.4 Determine usage of utensils and equipment.

3.3 Execute flavoured rice

preparation

3.3.1 Explain proper ways to wash and drain rice 3.3.2 Explain method of cooking flavoured rice 3.3.3 Explain correct portioning and requirement 3.3.4 Determine ways to wash and drain rice 3.3.5 Determine cooking flavoured rice.

Example : Nasi Tomato, Nasi Minyak, Nasi Briyani, Nasi Ayam, Nasi Hujan Panas, Nasi Dall, Nasi Daging,Nasi Dagang etc

3.3.6 Portioning and presentation requirement.





Code : CHCA 411

CONTENT STANDARD


4.0 PREPARE

SEAFOOD APPETIZERS

4.1 Obtain seafood appetizer’s recipe

4.1.1 Identify types of seafood appetizer’s recipes 4.1.2 Interpret seafood appetizer’s menu 4.1.3 Interpret seafood appetizer’s recipe 4.1.4 Practice to follow serving schedule



4.3 Select seafood appetizer’s

ingredients

4.3.1 Explain types of seafood appetizer’s ingredients 4.3.2 Determine portioning requirement 4.3.3 Determine types seafood appetizer’s ingredients 4.3.4 Measure seafood appetizer’s ingredients


4.4 Execute seafood appetizer

ingredients preparation

4.4.1 Explain mixture and seafood appetizer’s ingredients 4.4.2 Determine the taste, flavor and texture of seafood appetizer’s 4.4.3 Determine plating and garnishing of seafood appetizer’s 4.4.4 Practise to blanch and cook seafood 4.4.5 Determine cooking seafood appetizer’s . Example Fish Cutlet, Prawn Cocktail,Cucur Udang, Bebotok, Otak-otak, Wantan Goreng, Siu Mai. Pasembur etc. 4.4.6 Determine mixture and seasoning seafood

appetizer’s ingredients 4.4.7 Determine taste, flavor and texture of seafood appetizer’s 4.4.8 Determine plating and garnishing of seafood

appetizer’s 4.4.9 Determine method of blanching and cooking seafood





Code : CHCA 411

CONTENT STANDARD

LEARNING STANDARD


5.0 PREPARE

MEAT APPETIZERS

5.1 Obtain meat appetizer recipes

5.1.1 Identify meat appetizer’s menus and recipes 5.1.2 Explain meat appetizer’s menus and recipes 5.1.3 Apply procedure of obtaining meat appetizer’s menu 5.1.4 Interpret meat appetizer’s recipe 5.1.5 Understanding of meat appetizer’s recipes 5.1.6 Practise to follow serving schedule

5.2 Select utensils and equipment.

5.2.1 Explain types of utensils and equipments 5.2.2 Explain usage of utensils and equipments 5.2.3 Determine types of utensils and equipments 5.2.4 Determine usage of utensils and equipments

5.3 Select meat appetizer

ingredients

5.3.1 Explain meat appetizer’s ingredients 5.3.2 Identify portioning requirement 5.3.3 Measure meat appetizer’s ingredients


5.4. Execute meat appetizer preparation

5.4.1 Apply to mix and season meat appetizer’s ingredient 5.4.2 Practise to adjustf taste flavor and texture 5.4.3 Practise plating and garnishing of meat appetizer 5.4.4 Apply method of washing and rinsing meat and vegetable 5.4.5 Apply method of cooking and grilling meat 5.4.6 Determine mixture and seasoning meat appetizer’s ingredient 5.4.7 Determine taste, flavor and texture 5.4.8 Determine plating and garnishing of meat appetizer’s 5.4.9 Determine method of cooking and grilling meat





Code : CHCA 411

CONTENT STANDARD

LEARNING STANDARD


6.0 PREPARE

HOR’S D’OEUVERS AND CANAPES

6.1 Obtain hors d'oeuvres and canapés menu and recipes

6.1.1 Explain type of hors d'oeuvres and canapés menu 6.1.2 Identify of procedure of obtaining hors d'oeuvres and canapés menu and recipes 6.1.3 Identify to understand hors d'oeuvres and canapés menu 6.1.4 Identify types hors d'oeuvres and canapés menu and recipes 6.1.5 Locate hors d'oeuvres and canapés menu 6.1.6 Interpret hors d'oeuvres and canapés menu 6.1.7 Practise to follow serving schedule

6.2 Identify hors d'oeuvres and canapés ingredients

6.2.1 Classify selection of hors d'oeuvres and canapés ingredient 6.2.2 Apply portioning requirement 6.2.3 Determine types of hors d'oeuvres and canapés ingredient 6.2.4 Measure hors d'oeuvres and canapés ingredient


6.3 Garnish hors d'oeuvres and

canapés ingredients

6.3.1 Practice to decorate and garnish hors

d'oeuvres and canapés 6.3.2 Apply new creativity and presentation hors d'oeuvres and canapés 6.3.3 Practise to arrange hors d'oeuvres and canapés on

serving tray 6.3.2 Determine decorating and garnishing hors d'oeuvres

and canapés 6.3.3 Implement new creativity and presentation hors d'oeuvres and canapés 6.3.4 Determine arrangement and garnished hors d'oeuvres and canapés





Code : CHCA 411

CONTENT STANDARD

LEARNING STANDARD


7.0 PREPARE NOODLES WITH GRAVY

7.1 Obtain local noodle dishes with gravy recipe


7.1.1 Locate local noodle dishes with gravy menus and recipes 7.1.2 Interpret local noodle dishes with gravy menus and recipes. 7.1.3 Explain local noodle dishes with gravy menus and recipes 7.1.4 Identify local noodle dishes with gravy menus and recipes 7.1.5 Apply procedure of obtaining menus and recipes 7.1.6 Identify local noodle dishes with gravy menus and recipes

7.2.1 Explain types of utensils and equipment

7.2.2 Explain usage of utensils and equipment 7.2.3 Determine types of utensils and equipment 7.2.4 Determine usage of utensils and equipment


7.3 Select noodle with gravy ingredients

7.4 Execute local noodles with gravy preparation

7.3.1 Identify noodles gravy ingredients 7.3.2 Explain pre preparation cutting ingredients 7.3.3 Identify method of preparing noodles with gravy ingredients 7.3.4 Determine type of pre preparation cutting ingredients

7.4.1 Explain type of cooking noodles 7.4.2 Apply portioning requirement 7.4.3 Practice to adjust of taste, flavor and texture 7.4.4 Determine type of pre preparation cutting ingredients 7.4.5 Determine method of soaking, washing, draining,

blanching noodles 7.4.6 Determine method of blanching and cooking noodles 7.4.7 Practise method of plating and garnishing local noodle

dishes with gravy 7.4.8 Practice type of cooking noodles. Examples Kuay Teow

Cantoneese, Mee Bandung, Laksa Asam, Laksa Lemak, Laksa Sarawak, Mee Rebus, Mee/Mi hoon Kari, Mee Hailam, Mee/ Mihun/ Kuay Teow Sup etc.

7.4.9 Determine portioning requirement 7.4.10 Determine taste, flavour and texture 7.4.11 Determine method of blanching and cooking noodles 7.4.12 Determine plating and garnish of local noodle dishes with

gravy 7.4.13 Ensure working area is cleaned 7.4.14 Use proper PPE attire 7.4.15 Use proper tools 7.4.16 Avoid wastages during preparation 7.4.17 Handle sharp object with care 7.4.18 Observe proper sanitation and hygiene





Code : CHCA 411

CONTENT STANDARD

LEARNING STANDARD


8.0 PREPARE

PASTA DISHES

8.1 Obtain pasta dishes recipe

8.1.1 Explain pasta dishes recipes 8.1.2 Apply procedure of obtaining recipe dishes recipes

8.1.3 Identify pasta dishes recipes 8.1.4 Interpret pasta dishes recipes


8.2.1 Explain types of utensils and equipments 8.2.2 Explain usage of utensils and equipments 8.2.3 Determine types of utensils and equipments 8.2.4 Determine usage of utensils and equipments 8.2.5 Ensure tools and equipments cleaned


8.3 Select pasta dishes ingredients

8.4 Execute pasta dishes preparation

8.3.1 Identify pasta dishes ingredients 8.3.2 Apply to pre preparation cutting pasta ingredients 8.3.3 Apply to boil and drain pasta 8.3.4 Explain pasta dishes ingredients 8.3.5 Determine of preparing pasta dishes ingredients 8.3.6 Determine pre preparation of cutting ingredients 8.3.7 Determine method of boiling and draining pasta

8.4.1 Explain type of cooking pasta dishes 8.4.2 Apply portioning requirement for one portion 8.4.3 Determine taste, flavor and texture 8.4.4 Determine method of cooking pasta dishes 8.4.5 Determine method of plating and garnishing of pasta dishes 8.4.6 Practise cooking pasta dishes. Example : Fettucini Carbonara, Fettucini with Seafood Spaghetti Bolognaise , Baked Macaroni, Lasagna etc 8.4.7 Determine portioning requirement 8.4.8 Maintain consistency of taste, flavor and texture 8.4.9 Determine method of blanching and cook pasta dishes 8.4.10 Determine plating and garnish of local noodle dishes with gravy





Code : CHCA 411

CONTENT STANDARD

LEARNING STANDARD


9.0 PREPARE

SEAFOOD DISHES

9.1 Obtain seafood dish recipe

9.1.1 Explain seafood dishes recipes 9.1.2 Apply procedure of obtaining seafood dishes recipe 9.1.3 Identify types of seafood dishes recipes 9.1.4 Interpret seafood dishes recipes


9.3 Select seafood dishes

ingredients

9.3.1 Explain utensils and equipment 9.3.2 Explain usage of utensils and equipment 9.3.3 Determine utensils and equipment 9.3.4 Determine usage of utensils and equipment 9.3.1 Identify seafood dishes ingredients 9.3.2 Explain importance of seafood dishes ingredients 9.3.3 Determine seafood dishes ingredients 9.3.4 Determine importance seafood dishes ingredients


9.4 Execute seafood dish preparation

9.4.1 Explain method of cooking seafood dishes 9.4.2 Apply seafood dishes recipes and menus 9.4.3 Practise cooking of seafood dishes.

Example

Local dishes – Sweet and Sour Fish, Masak Lemak Cili Api, Asam Pedas etc.

International dishes – (Grilled Fish Steak, Pan Fry Seabass, Buttered Prawn, Mussels with White Sauce etc)

9.4.4 Perform method of cooking seafood dishes 9.4.5 Interpret seafood dishes recipes and menus 9.4.6 Ensure working area is cleaned 9.4.7 Ensure sanitation and hygiene





Code : CHCA 411

CONTENT STANDARD

LEARNING STANDARD


10. PREPARE MEAT DISHES

10.1 Obtain meat dish recipe

10.1.1 Explain meat dishes recipes 10.1.2 Identify meat dishes recipes 10.1.3 Apply procedure of obtaining recipe meat dishes 10.1.4 Interpret meat dishes recipes



10.3 Select meat dish ingredients

10.3.1 Identify meat dishes ingredients 10.3.2 Explain importance of meat dishes ingredients 10.3.3 Ability to determine meat dishes ingredients 10.3.4 Determine the importance meat dishes ingredients


10,4 Execute meat dish

preparation

10.4.1 Explain meat dishes 10.4.2 Explain method cooking meat dishes 10.4.3 Practise meat dishes such as :

Local meat dishes –.Rendang Daging, Kari Daging, Daging Goreng Halia etc. International meat dishes –(Irish Stew ,Beef Stroganoff, Goulash etc)

10.4.4 Determine method of cooking meat dishes





Code : CHCA 411

CONTENT STANDARD

LEARNING STANDARD


11. PREPARE VEGETARIAN DISHES

11.1 Obtain vegetarian dish recipe

11.1.1 Explain vegetarian dishes recipes 11.1.2 Apply procedure of obtaining recipe

dishes recipe 11.1.3 Identify vegetarian dishes recipes 11.1.4 Interpret vegetarian dishes recipes


11.2.1 Explain utensils and equipment 11.2.2 Explain usage of utensils and equipment 11.2.3 Determine utensils and equipment 11.2.4 Determine usage of utensils and equipment

11.3 Select vegetarian dish

ingredients

11.3.1 Identify vegetarian dishes ingredients 11.3.2 Explain importance of vegetarian dishes

ingredients 11.3.3 Determine vegetarian dishes

ingredients 11.3.4 Determine importance vegetarian dishes

ingredients


11.4 Execute vegetarian dishes

preparation

11.4.1 Explain vegetarian dishes 11.4.2 Explain method of cooking vegetarian dishes 11.4.3 Determine type of vegetarian dishes which

includes :

Local vegetarian – (Taufu Sumbat, Pecal, Pai Tee, Vegetable Samosa, Pakoras, etc)

International vegetarian dishes – (Stuffed Tomato , Stew Vegetables, etc)

11.4.4 Determine method of cooking vegetarian dishes 11.4.5 Determine interpret vegetarian dishes recipes

and menus





Code : CHCA 411

CONTENT STANDARD


12 PREPARE

INTERNATIONAL DISHES

12.1 Obtain recipe

12.1.1 Explain International dishes recipe 12.1.2 Identify International dishes ingredients 12.1.3 Interpret International dishes recipe


12.2.1 Explain utensils and equipment 12.2.2 Explain usage of utensils and equipment 12.2.3 Determine utensils and equipment 12.2.4 Determine usage of utensils and equipment


12.3.1 Explain International dishes ingredients 12.3.2 Identify physical condition of International dishes ingredients

12.3.3 Determine International dishes ingredients 12.3.4 Determine physical condition of International dishes ingredients


12.4 Execute International dishes

Preparation

12.4.1 Explain different types of International dishes

preparation 12.4.2 Identify important of portioning International dishes

12.4.3 preparation 12.4.3 Determine International dishes preparation.

Continental breakfast

American breakfast 12.4.4 Determine quality of International dishes

preparation 12.4.5 Determine portioning of International dishes

preparation



VOCATIONAL COLLEGE STANDARD CURICULUM

MODULE INFORMATION

Confidential

MODULE : FOOD AND BEVERAGE CONTROL

CODE : CHCA 412

LEVEL

SEMESTER

:

:

2

4

CREDIT HOUR : 3.0

CONTACT HOUR : 4.0 hours / week

Lecture 2 hrs/week



PREREQUISITE : -



1. Identify various principle of menu planning. 2. Explain types of menu served in restaurant.

3. Explain the meaning of standard recipe and the principle of food costing.

4. Describe and apply the concept of food purchasing and food receiving in food service establishment.

5. Identify and practice to sort out food items.

6. Explain food storage system using requisition forms, food containers, chiller and freezer.

MODULE DESCRIPTION This module provides knowledge and skills in food and beverage controls system which includes types of menu and planning, the use of standard recipe and food costing, the concepts of food purchasing, receiving and food storage system according to industry needs.




dule : FOOD AND BEVERAGE CONTROL Code : CHCA 412

CONTENT STANDARD

LEARNING STANDARD


1.0 CARRY OUT MENU PLANNING

1.1 Outline the principles of menu planning.

1.1.1 Explain the meaning of menu planning in accordance to Food service industry. 1.1.2 Identify the principles of menu planning in accordance to food service industry.

1.2 Explain the framework of the menu planning.

1.2.1 Explain the meaning of menu framework in accordance to. food service industry. 1.2.2 Identify the sequence courses of the menu framework such as:

. Cold hors d’oeuvre

Hot hors d’oeuvre

. Soup

Fish

Main course

Hot entree

Cold entree

Sherbet

Roast and salad

Vegetable

Sweet Dish


1.2.3 Explain the sequence courses in classical framework such as;

Cold hors d’oeuvre

Hot hors d’oeuvre

Soup

Fish

Main course

Entree

Sherbet

Roast and salad

Cold roast

Vegetable

Sweet dish

Savory

Dessert

1.2.4 Identify the sequence courses commonly used in food service industry.

1.3 Design a menu card.

1.3.1 Explain the shapes suitable for the menu card. 1.3.2 Explain the material use for the menu card. 1.3.3. Explain the colour use for the menu card. 1.3.4 Apply the correct spelling for English and French phases in the menu card. 1.3.5 Identify the procedure in designing a menu card creatively. 1.3.6 Design a menu card to harmonize with the decor and atmosphere of a restaurant.




Module : FOOD AND BEVERAGE CONTROL Code : CHCA 412

CONTENT STANDARD

LEARNING STANDARD


2.0 IDENTIFY TYPES

OF MENU

2.1 Explain types of menu used in

Restaurant.

Lunch menu

Brunch menu

Dinner menu

Gala menu

Light menu

Vegetarian menu

2.1.1 Explain types of menu used in restaurant such as:

Lunch menu

Brunch menu

Dinner menu

Gala menu

Light menu

Vegetarian menu

.


2.2 Plan a balance meal menu.

2.2.1 Explain the meaning of balance meal. 2.2.2 Identify suitable choice of dishes for a set meal;

Lunch menu

Brunch

Dinner

Gala menu

Light menu

Vegetarian menu

2.2.3 Display the choice of dishes in a menu card.

2.3 Execute Work Plan using set meal :

Lunch menu

Brunch

Dinner

Gala menu

Light menu

Vegetarian menu

2.3.1 Explain the factors involve in work planning for a set meal. 2.3.2 Identify the form used for work plan with heading such as:

Time allocation

Work schedule

Remark

2.3.3 Organise work plan for set meal using formated form according to time allocation, work schedule, and remark.





CONTENT STANDARD

LEARNING STANDARD


3.0 IDENTIFY

FOOD COSTING

3.1 Explain the principles of food costing

3.1.1 Explain the meaning of food costing 3.1.2 Find the total sale. 3.1.3 Find the amount of average sale 3.1.4 Find the food cost percent

3.2 Explain the food costing cycle 3.2.1 List factors regarding food costing

3.3 Explain the standard recipe 3.3.1 Explain the meaning of standard recipe

3.4 Format form to be used for standard recipe

3.4.1 Draw up form with data showing :

The market price of each ingredient

The extension cost

Total cost

Unit cost per serving

3.4.2 Explain the data in the standardized recipe form





CONTENT STANDARD

LEARNING STANDARD


4.0 CARRY OUT

FOOD PURCHASING

4.1 Outline the purchasing process in the

operations of food service

establishment.

4.1.1 Explain the process of purchasing operation in food service establishment.

4.2 List distinguish characteristic of both

perishable and non-perishable foods.

4.2.1 Explain the characteristic of both perishable and non perishable food. 4.2.2 Describe the process used to determine the quality of perishable food purchased. 4.2.3 Justify forms to be used such as market list.


4.3 Describe how quality standards for

food purchasing are established.

4.4 Compare and contrast the periodic

order method and perpetual inventory

method for purchasing non-perishable

foods.

4.3.1 Justify standard purchase specification in the operation of food service establishment. 4.4.1 Explain the meaning of periodic order method and

perpetual inventory method in food service establishment.

4.4.2 Justify the comparison between periodic order method and

perpetual inventory method for purchasing non-perishable foods.

4.4.3 Identify the formula to calculate the amount to be ordered:

Amount require for the upcoming

- (minus) amount presently on hand

+(plus) amount wanted on hand at the of the period to last until the next delivery.

=(equal) Amout to order





CONTENT STANDARD

LEARNING STANDARD


5.0 CARRY OUT

FOOD RECEIVING

5.1 Identify the primary purpose of

receiving.

5.1.1 Explain the establishing standard of receiving.

5.2 List and explain the standard

established to govern the receiving

process.

5.2.1 Establish the factor to verify the quality, quantity and price during receiving :

A copy of purchase specification

Appropriate weighing equipment

Related office supplies such as tag,rubber stamps, paper forms.

5.3 List and explain the steps of receiving

procedure.

5.3.1 List the factors establishing standard procedure for receiving. 5.3.2 Explain the function of invoice during receiving of delivery. 5.3.3 List the reasons for stamping invoice during receiving delivery. 5.3.4 Complete the Clerk’s Daily Report after receiving deliveries.





CONTENT STANDARD

LEARNING STANDARD


6.0 SORT OUT FOOD

ITEMS

6.1. Identify food Items.

6.1.1 Explain types of perishable food items 6.1.2 Explain types of frozen food items 6.1.3 Explain types of dry and can food items 6.1.4 Determine types of perishable food items 6.1.5 Determine types of frozen food items 6.1.6 Determine types of dry and can food item.

6.1.7 Apply food hygiene and safety principles. 6.1.8 Utilize storage, tools and equipment

6.2. Execute sorting process.

6.2.1 Identify sorting food items procedures 6.2.2 Sort out food items clearly and avoid wastages





CONTENT STANDARD

LEARNING STANDARD


7.0 CARRY OUT

STORE FOOD ITEMS

7.1. Identify food items storage facilities.

7.1.1 Explain types of chillers 7.1.2 Explain types of freezers 7.1.3 Explain types of dry stores 7.1.4 Determine types of chillers 7.1.5 Determine types of freezers 7.1.6 Determine types of dry store

7.2. Sort out food Items

7.2.1 Types of perishable food items 7.2.2 Types of frozen food items 7.2.3 Types of dry and can food items 7.2.4 Determine types of perishable food items 7.2.5 Determine types of frozen food items 7.2.6 Determine types of dry and can food items


7.3. Execute food items storage

7.3.1 Explain different types of kitchen outlets 7.3.2 Explain types of storage containers 7.3.3 Implement storage FIFO procedure 7.3.4 Determine types of food items labeling 7.3.5 Distribute to respective kitchen outlets 7.3.6 Determine types of storage containers



VOCATIONAL COLLEGE STANDARD CURICULUM

MODULE INFORMATION

Confidential

MODULE : DESSERT II

CODE : CHCA 413

LEVEL

SEMESTER

:

:

2

4

CREDIT HOUR : 3.0

CONTACT HOUR : 5.0 hours /week

Lecture 1 hr/week



PREREQUISITE : -



1. Explain types of international dessert and yeast based product dessert. 2. Explain method of preparing international desert and yeast based product dessert ingredients 3. Identify method of baking yeast based product dessert 4. Identify and prepare international desserts recipes using proper kitchen utensils and equipment. 5. Identify and prepare yeast based product recipes using proper kitchen utensils and equipment.

MODULE DESCRIPTION This module provides knowledge and skills in producing international dessert using standard recipes such as making pudding, jellies and making yeast based product with correct baking method and usage of utensils and equipment according to industry needs.




Module Code

: DESSERT II : CHCA 413

CONTENT STANDARD

LEARNING STANDARD


1.0 PREPARE

INTERNATIONAL DESSERT

1.1 Obtain international dessert recipes

1.1.1 Explain types of pudding and jellies recipe. 1.1.2 Identify selection of pudding and jellies recipe.

1.2. Select utensils and equipment

1.2.1 Explain types of utensils and equipment for making International dessert. 1.2.2 Explain the usage of utensils and equipment for making International dessert. 1.2.3 Determine types of utensil and equipment. 1.2.4 Determine usage of utensils and equipment

1.3. Select international dessert ingredients 1.3.1 Explain method of preparing ingredients 1.3.2 Identify type of ingredients require. 1.3.3 Apply safety requirements in preparing pudding and jellies Ingredients.


1.4. Execute international desserts preparation.

1.4.1 Explain method of cooking pudding and jellies 1.4.2. Identify setting duration for pudding and jellies. 1.4.3 Practice method of cooking pudding and jellies with proper sanitation and hygiene during preparation.




Module Code

: DESSERT II : CHCA 413

CONTENT STANDARD

LEARNING STANDARD


2.0 PREPARE

YEAST BASED PRODUCT

2.1 Obtain yeast product recipes 2.1.1. Explain types of yeast base product recipes.

2.1.2 Identify selection of yeast base product recipe


2.2.1 Explain types of utensils and equipment for making yeast base products. 2.2.2 Explain usage of utensils and equipment for making yeast

base products. 2.2.3 Determine types of utensils and equipment for making yeast

base products. 2.2.4 Determine usage of utensils and equipment for making yeast base products.

2.3. Select yeast base product ingredient

2.3.1 Explain selection of ingredients for yeast base products. 2.3.2 Identify method of preparation yeast base products ingredients according to recipe.


2.4. Execute yeast base product preparation

2.4.1 Identify ingredients for yeast base product preparation. 2.4.2 Determine method of yeast base product preparation 2.4.3 Determine method of baking yeast base product. 2.4.4 Determine safety requirements in preparing yeast base product preparation 2.4.5 Identify baking duration for yeast base product. 2.4.6 Practice the procedures of making yeast products such as Savarin and doughnut 2.4.7 Ensure working area is cleaned 2.4.8 Ensure ingredients proper cleaning 2.4.9 Use proper PPE during food preparation. 2.4.10 Ensure usage of proper tools during food preparation. 2.4.11 Minimize wastages during preparation 2.4.12 Handle sharp utensil with care 2.4.13 Ensure proper sanitation and hygiene

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MODULE INFORMATION

Confidential

MODULE

CODE

:

:

LOCAL KUIH

CHCA 414

LEVEL

SEMESTER

:

:

2

4

CREDIT HOUR : 3.0


Lecture 1hr/week

Practical 4hrs/week


PREREQUISITE : -

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MODULE OUTCOMES: At the end of the course, the students should be able to :

1. Identify types of local kuih. 2. Identify right utensils and equipment for preparing local kuih. 3. Identify the local ingredients preparation and condition 4. Explain method of preparing and cooking local kuih. 5. Apply appropriate techniques as required in the preparation of local kuih. 6. Prepare local kuih following the standard recipes provided. 7. Portion and serve local kuih with proper presentation 8. Follow all sanitation and safety protocol.

MODULE DESCRIPTION This module provides skill and knowledge on different types of local kuih using local ingredients, proper utensils and applying appropriate techniques on preparation, method of cooking and presentation according to industry needs. The module also emphasis on proper sanitation and safety protocol.

78




Module : LOCAL KUIH

Code : CHCA 414

CONTENT STANDARD


1.0 PREPARE

LOCAL KUIH INGREDIENTS

1.1 Select local kuih ingredients

1.1.1 Identify ingredients for different types of local kuih correctly. 1.1.2 Determine freshness condition of local kuih ingredients 1.1.3 Prepare local kuih with different local ingredients.

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Module : LOCAL KUIH

Code : CHCA 414

CONTENT STANDARD


2.0 CARRY OUT

MIXING METHODS

2.1 Identify different types of mixing

method 2.2 Select utensils and equipment

2.1.1 List different mixing methods in local kuih preparation 2.1.2 Explain mixing method in local kuih preparation 2.1.3 Determine mixing procedure in local kuih preparation 2.1.4 Apply different mixing method in local kuih preparartion. 2.2.1 Recognise utensils and equipment used 2.2.2 Identify correct utensils and equipment used 2.2.3 Apply usage of proper tools

80




Module : LOCAL KUIH

Code : CHCA 414

CONTENT STANDARD


3.0 CARRY OUT

METHOD OF COOKING

3.1 Execute local kuih preparation

3.1.1 Explain method of cooking in local kuih preparation 3.1.2 Determine procedure of local kuih preparation 3.1.3 Apply different methods in local kuih preparation 3.1.4 Determine taste, flavor and texture of local kuih 3.1.4 Recognise working area is cleaned

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Module : LOCAL KUIH

Code : CHCA 414

CONTENT STANDARD


4.0 PREPARE

PRESENTATION

4.1 Prepare presentation

4.1.1 Practise types of local kuih 4.1.2 Determine portioning and sizes of local kuih 4.1.3 Use appropriate procedure for presentation 4.1.4 Select an approriate sauces for specific dessert. 4.1.5 Select the right serving equipment for local kuih. 4.1.6 Apply proper sanitation

8. KSKV Seni Kulinari Sem1 Hingga Sem4

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Transcript of 8. KSKV Seni Kulinari Sem1 Hingga Sem4