RPH SEM 4
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Transcript of RPH SEM 4
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
Tajuk
Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 14 Jun 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.1 Obtain frozen desserts recipe ( Teori )1.2 Select utensils and equipment1.3 Select frozen desserts ingredients.1.4 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1 x 1 jam1 jam
1.1.1 Identify frozen dessert according to food industry requirement
1.1.2 List types of frozen dessert ingredients according to food preparation requirement
1.1.3 Interpret method of selecting frozen dessert according to food preparation requirement
1.2.1 Identify types of utensils and equipment for preparing dessert according to the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
1.2.2 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
1.3.1 Identify ingredients for frozen dessert according to the recipe\
1.3.2 Determine physical condition of frozen dessert ingredients according to the recipe
1.4.1 Identify frozen dessert preparation according to the ingredients
1.4.2 Determine quality of frozen dessert preparation according to the right cooking techniques
1.4.3 Apply proper tools according to the usage
1.4.4 Discuss and overcome fault frozen according to the preparation
1.4.5 Prepare frozen dessert according to the right cooking techniques
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.
Menunjukcara cara penyimpanan aiksrim dengan
Pelajar menjalankan amali.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITITajuk Kursus : Seni Kulinari
Modul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 15 Jun 2015Hari Isnin
Masa 12.00 tgh hari – 5.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.5 Obtain frozen desserts recipe ( Teori )1.6 Select utensils and equipment1.7 Select frozen desserts ingredients.1.8 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1 x 1 jam1 jam
1.1.4 Identify frozen dessert according to food industry requirement
1.1.5 List types of frozen dessert ingredients according to food preparation requirement
1.1.6 Interpret method of selecting frozen dessert according to food preparation requirement
1.2.3 Identify types of utensils and equipment for preparing dessert according to the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
1.2.4 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
1.3.3 Identify ingredients for frozen dessert according to the recipe\
1.3.4 Determine physical condition of frozen dessert ingredients according to the recipe
1.4.6 Identify frozen dessert preparation according to the ingredients
1.4.7 Determine quality of frozen dessert preparation according to the right cooking techniques
1.4.8 Apply proper tools according to the usage
1.4.9 Discuss and overcome fault frozen according to the preparation
1.4.10 Prepare frozen dessert according to the right cooking techniques
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.
Menunjukcara cara penyimpanan aiksrim dengan
Pelajar menjalankan amali.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITITajuk Kursus : Seni Kulinari
Modul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 16 Jun 2015Hari Selasa
Masa 12.00 tgh hari – 5.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.9 Obtain frozen desserts recipe ( Teori )1.10 Select utensils and equipment1.11 Select frozen desserts ingredients.1.12 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1 x 1 jam1 jam
1.1.7 Identify frozen dessert according to food industry requirement
1.1.8 List types of frozen dessert ingredients according to food preparation requirement
1.1.9 Interpret method of selecting frozen dessert according to food preparation requirement
1.2.5 Identify types of utensils and equipment for preparing dessert according to the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
1.2.6 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
1.3.5 Identify ingredients for frozen dessert according to the recipe\
1.3.6 Determine physical condition of frozen dessert ingredients according to the recipe
1.4.11 Identify frozen dessert preparation according to the ingredients
1.4.12 Determine quality of frozen dessert preparation according to the right cooking techniques
1.4.13 Apply proper tools according to the usage
1.4.14 Discuss and overcome fault frozen according to the preparation
1.4.15 Prepare frozen dessert according to the right cooking techniques
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.
Menunjukcara cara penyimpanan aiksrim dengan
Pelajar menjalankan amali.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITITajuk Kursus : Seni KulinariTarikh 17 JUN 2015Hari RabuMasa 8.00 pagi – 5.00 petangBilangan pelajarNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan.
18 JUN 2015
CUTI AWAL RAMADHAN
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
Tajuk
Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 21 Jun 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.13 Obtain frozen desserts recipe ( Teori )1.14 Select utensils and equipment1.15 Select frozen desserts ingredients.1.16 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1 x 1 jam1 jam
1.1.10 Identify frozen dessert according to food industry requirement
1.1.11 List types of frozen dessert ingredients according to food preparation requirement
1.1.12 Interpret method of selecting frozen dessert according to food preparation requirement
1.2.7 Identify types of utensils and equipment for preparing dessert according to the recipe
1.2.8 Explain usage of utensils and
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
equipment for preparing frozen dessert according to the recipe
1.3.7 Identify ingredients for frozen dessert according to the recipe\
1.3.8 Determine physical condition of frozen dessert ingredients according to the recipe
1.4.16 Identify frozen dessert preparation according to the ingredients
1.4.17 Determine quality of frozen dessert preparation according to the right cooking techniques
1.4.18 Apply proper tools according to the usage
1.4.19 Discuss and overcome fault frozen according to the preparation
1.4.20 Prepare frozen dessert according to the right cooking techniques
penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.
Menunjukcara cara penyimpanan aiksrim dengan
Pelajar menjalankan amali.
Refleksi
Catatan
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
Tajuk Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 22 Jun 2015Hari Isnin
Masa 12.00 tgh hari – 5.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.17 Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO )1.18 Select utensils and equipment1.19 Select frozen desserts ingredients.1.20 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1 x 1 jam1 jam
1.1.13 Identify frozen dessert according to food industry requirement
1.1.14 List types of frozen dessert ingredients according to food preparation requirement
1.1.15 Interpret method of selecting frozen dessert according to food preparation requirement
1.2.9 Identify types of utensils and equipment for preparing dessert according to the recipe
1.2.10 Explain usage of utensils and
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
equipment for preparing frozen dessert according to the recipe
1.3.9 Identify ingredients for frozen dessert according to the recipe\
1.3.10 Determine physical condition of frozen dessert ingredients according to the recipe
1.4.21 Identify frozen dessert preparation according to the ingredients
1.4.22 Determine quality of frozen dessert preparation according to the right cooking techniques
1.4.23 Apply proper tools according to the usage
1.4.24 Discuss and overcome fault frozen according to the preparation
1.4.25 Prepare frozen dessert according to the right cooking techniques
perlu dipatuhi.
Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.
Menunjukcara cara penyimpanan aiksrim dengan
Pelajar menjalankan amali.
Refleksi
Catatan
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
Tajuk Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 23 Jun 2015Hari Selasa
Masa 12.00 tgh hari – 5.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.21 Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO )1.22 Select utensils and equipment1.23 Select frozen desserts ingredients.1.24 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1 x 1 jam1 jam
1.1.16 Identify frozen dessert according to food industry requirement
1.1.17 List types of frozen dessert ingredients according to food preparation requirement
1.1.18 Interpret method of selecting frozen dessert according to food preparation requirement
1.2.11 Identify types of utensils and equipment for preparing dessert according to the recipe
1.2.12 Explain usage of utensils and
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
equipment for preparing frozen dessert according to the recipe
1.3.11 Identify ingredients for frozen dessert according to the recipe\
1.3.12 Determine physical condition of frozen dessert ingredients according to the recipe
1.4.26 Identify frozen dessert preparation according to the ingredients
1.4.27 Determine quality of frozen dessert preparation according to the right cooking techniques
1.4.28 Apply proper tools according to the usage
1.4.29 Discuss and overcome fault frozen according to the preparation
1.4.30 Prepare frozen dessert according to the right cooking techniques
perlu dipatuhi.
Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.
Menunjukcara cara penyimpanan aiksrim dengan
Pelajar menjalankan amali.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITITajuk Kursus : Seni KulinariTarikh 25 JUN 2015Hari RabuMasa 8.00 pagi – 5.00 petangBilangan pelajarNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan.
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
Tajuk
Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 28 JUN 2015Hari AHADMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.1Obtain frozen desserts recipe TEORI ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT)1.2Select utensils and equipment1.3Select frozen desserts ingredients.1.4Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1X 1 JAM1 JAM
1.1.1 Identify frozen dessert according to food industry requirement
1.1.2 List types of frozen dessert ingredients according to food preparation requirement
1.1.3 Interpret method of selecting frozen dessert according to food preparation requirement
1.1.19 Identify types of utensils and equipment for preparing dessert according to the recipe
1.1.20 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
1.1.21 Identify ingredients for frozen dessert according to the recipe
1.1.22 Determine physical condition of frozen dessert ingredients according to the recipe
1.3.1 Identify frozen dessert preparation according to the ingredients
1.3.2 Determine quality of frozen dessert preparation according to the right cooking techniques
1.3.3 Apply proper tools according to the usage
1.4.1 Discuss and overcome fault frozen according to the preparation
1.4.2 Prepare frozen dessert according to the right cooking techniques
Menunjukcara teknik membuat sherbet dan frozen yoghurt dengan teknik yang betul.
Menunjukcara cara penyimpanan sherbet dan frozen yoghurt dengan betul.
Pelajar menjalankan amali.
Refleksi
Catatan
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
Tajuk Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 29 JUN 2015Hari ISNIN
Masa 11.40 PAGI- 3.00 PETANGBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.5 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT)1.6 Select utensils and equipment1.7 Select frozen desserts ingredients.1.8 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit200 minit
1.1.4 Identify frozen dessert according to food industry requirement
1.1.5 List types of frozen dessert ingredients according to food preparation requirement
1.1.6 Interpret method of selecting frozen dessert according to food preparation requirement
1.1.23 Identify types of utensils and equipment for preparing dessert according to the recipe
1.1.24 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
1.1.25 Identify ingredients for frozen dessert according to the recipe
1.1.26 Determine physical condition of frozen dessert ingredients according to the recipe
1.3.4 Identify frozen dessert preparation according to the ingredients
1.3.5 Determine quality of frozen dessert preparation according to the right cooking techniques
1.3.6 Apply proper tools according to the usage
1.8.1 Discuss and overcome fault frozen according to the preparation
1.8.2 Prepare frozen dessert according to the right cooking techniques
Menunjukcara teknik membuat sherbet dan frozen yoghurt dengan teknik yang betul.
Menunjukcara cara penyimpanan sherbet dan frozen yoghurt dengan betul.
Pelajar menjalankan amali.
Refleksi
Catatan
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
Tajuk Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 30 JUN 2015Hari ISNIN
Masa 11.40 PAGI- 3.00 PETANGBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.9 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT)1.10 Select utensils and equipment1.11 Select frozen desserts ingredients.1.12 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit200 minit
1.1.7 Identify frozen dessert according to food industry requirement
1.1.8 List types of frozen dessert ingredients according to food preparation requirement
1.1.9 Interpret method of selecting frozen dessert according to food preparation requirement
1.1.27 Identify types of utensils and equipment for preparing dessert according to the recipe
1.1.28 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
1.1.29 Identify ingredients for frozen dessert according to the recipe
1.1.30 Determine physical condition of frozen dessert ingredients according to the recipe
1.3.7 Identify frozen dessert preparation according to the ingredients
1.3.8 Determine quality of frozen dessert preparation according to the right cooking techniques
1.3.9 Apply proper tools according to the usage
1.12.1 Discuss and overcome fault frozen according to the preparation
1.12.2 Prepare frozen dessert according to the right cooking techniques
Menunjukcara teknik membuat sherbet dan frozen yoghurt dengan teknik yang betul.
Menunjukcara cara penyimpanan sherbet dan frozen yoghurt dengan betul.
Pelajar menjalankan amali.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITITajuk Kursus : Seni KulinariTarikh 1 JULAI 2015Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 5 Julai 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.13 Obtain frozen desserts recipe Teori ( FROZEN CHOCOLATE MOUSSE)1.14 Select utensils and equipment1.15 Select frozen desserts ingredients.1.16 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
1X 1 JAM1 JAM
1.1.10 Identify frozen dessert according to food industry requirement
1.1.11 List types of frozen dessert ingredients according to food preparation requirement
1.1.12 Interpret method of selecting frozen dessert according to food preparation requirement
1.1.31 Identify types of utensils and equipment for preparing dessert according to the recipe
1.1.32 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
1.1.33 Identify ingredients for frozen
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
dessert according to the recipe
1.1.34 Determine physical condition of frozen dessert ingredients according to the recipe
1.3.10 Identify frozen dessert preparation according to the ingredients
1.3.11 Determine quality of frozen dessert preparation according to the right cooking techniques
1.3.12 Apply proper tools according to the usage
1.16.1 Discuss and overcome fault frozen according to the preparation
1.16.2 Prepare frozen dessert according to the right cooking techniques
Menunjukcara teknik membuat frozen chocolate mousse dengan teknik yang betul.
Menunjukcara cara penyimpanan frozen chocolate mousse dengan betul.
Pelajar menjalankan amali.
Refleksi
Catatan
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
Tajuk Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 6 Julai 2015Hari Isnin
Masa 11.40 pagi – 3.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.17 Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE)1.18 Select utensils and equipment1.19 Select frozen desserts ingredients.1.20 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit200 minit
1.1.13 Identify frozen dessert according to food industry requirement
1.1.14 List types of frozen dessert ingredients according to food preparation requirement
1.1.15 Interpret method of selecting frozen dessert according to food preparation requirement
1.1.35 Identify types of utensils and equipment for preparing dessert according to the recipe
1.1.36 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
1.1.37 Identify ingredients for frozen
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
dessert according to the recipe
1.1.38 Determine physical condition of frozen dessert ingredients according to the recipe
1.3.13 Identify frozen dessert preparation according to the ingredients
1.3.14 Determine quality of frozen dessert preparation according to the right cooking techniques
1.3.15 Apply proper tools according to the usage
1.20.1 Discuss and overcome fault frozen according to the preparation
1.20.2 Prepare frozen dessert according to the right cooking techniques
Menunjukcara teknik membuat frozen chocolate mousse dengan teknik yang betul.
Menunjukcara cara penyimpanan frozen chocolate mousse dengan betul.
Pelajar menjalankan amali.
Refleksi
Catatan
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
Tajuk Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert
Tarikh 6 Julai 2015Hari Isnin
Masa 11.40 pagi – 3.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.21 Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE)1.22 Select utensils and equipment1.23 Select frozen desserts ingredients.1.24 Execute frozen dessers preparation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit200 minit
1.1.16 Identify frozen dessert according to food industry requirement
1.1.17 List types of frozen dessert ingredients according to food preparation requirement
1.1.18 Interpret method of selecting frozen dessert according to food preparation requirement
1.1.39 Identify types of utensils and equipment for preparing dessert according to the recipe
1.1.40 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe
1.1.41 Identify ingredients for frozen
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
dessert according to the recipe
1.1.42 Determine physical condition of frozen dessert ingredients according to the recipe
1.3.16 Identify frozen dessert preparation according to the ingredients
1.3.17 Determine quality of frozen dessert preparation according to the right cooking techniques
1.3.18 Apply proper tools according to the usage
1.24.1 Discuss and overcome fault frozen according to the preparation
1.24.2 Prepare frozen dessert according to the right cooking techniques
Menunjukcara teknik membuat frozen chocolate mousse dengan teknik yang betul.
Menunjukcara cara penyimpanan frozen chocolate mousse dengan betul.
Pelajar menjalankan amali.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 8 JULAI 2015Hari RABUMasa 8.00 pagi – 5.00 petangBilangan pelajarNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan.
Jabatan HOSPITALITITajuk Kursus : Bakeri dan Pastri (HBK )
RANCANGAN PENGAJARAN HARIAN
Modul : 02 SIMPLE DESSERT MAKINGKompetensi : 1: INDENTIFY SIMPLE DESSERTS PREPARATION REQUIREMENT
Tarikh 9 Julai 2015Hari KhamisMasa 8.00 pagi – 12.50 tengah hariBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.1Identify types of simple desserts ( Durian Crepe )1.2Identify ingredients and properties1.3List utensils and equipment1.4Identify process of making simple desserts1.5State faults and causes in produce simple desserts1.6Identify ways of display for simple desserts1.7Safety precautions and ethical principle in workplace
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit200 nit
1.1.1 Identify types of simple dessertsa. Quick Bread: Scones and
Muffinsb. Batter: pancakes, crepes,
wafer, fruits fitters and Beignet
c. Fruits sauces and whip fresh cream
d. Fermented products: waffle and savarin
e. Agar-agar and jelly1.1.2 Obtain standard recipe
1.2.1 List out simple desserts ingredients correctly according to standard recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
1.2.2 Explain the function and usage of ingredients for simple desserts preparation
1.3.1 List out the selection and preparation of utensils and equipment correctly
1.4.1 Identify the process of making simple desserts:a. Quick bread: scones and
muffins Mixing Make – up / shaping Baking
b. Batter: pancakes, crepes, wafer, fruits fitters and Beignet Mixing Frying
c. Sauces : Fruits sauces and whip fresh cream Mixing / whipping Cooking Garnishing
d. Fermented products: waffle and savarin Mixing Fermentation Mixing Final proving Frying / baking
penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat durian crepe dengan teknik yang betul.
Menunjukcara cara penyimpanan durian crepe dengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil Masakan.
RANCANGAN PENGAJARAN HARIAN
1.5.1 Identify and explain faults and causes in the production of simple desserts
1.6.1 Identify ways of displaying simple desserts
1.7.1 Explain the importance of hygienic and safe practices
1.7.2 Explain the importance of good logical working methods in the production of simple desserts
Refleksi
Catatan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 2 : Prepare Cold Dessert
RANCANGAN PENGAJARAN HARIAN
Tarikh 12 ulai 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.8Obtain cold desserts desserts recipe Teori ( Fruits Jellies and Triffle )1.9Select utensils and equipment1.10 Select cold dessert desserts ingredients.1.11 Execute cold dessers preparation1.12 Perform cold dessert presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
201 x 50 minit
200 minit
2.1.1 Identify cold desserts according to the industry requirement
2.1.2 Select cold dessert recipe according to the industry requirement
2.1.3 List types of cold desserts ingredients according to the industry requirement
2.1.4 Explain ways of selection cold dessert according to the industry requirement
i. Discuss and overcome fault frozen according to the preparation
ii. Prepare frozen dessert
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat fruits jellies dan triffle dengan teknik yang
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
according to the right cooking techniqes
2.2.1 Identify types of utensils and equipment according to the preparation requirement
2.2.2 Explain usage of utensils and equipment according to the recipe
2.2.3 Apply proper tools according to the usage
2.2.4 Apply sanitation and safety according to the protocol
2.4.1 Identify types of cold dessert preparation according the ingredients
2.4.2 Explain the important of portioning cold dessert
preparation according to the ingredients
2.4.3 Determine quality of cold dessert preparation according to the ingredients
2.4.4 Determine portioning of cold dessert preparation according to the standard portion requirement
2.4.5 Prepare cold dessert according to the ingredients :
Poach Pear Fruits Jellies
betul.
Menunjukcara cara penyimpanan fruits jellies dan triffle dengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil Masakan.
RANCANGAN PENGAJARAN HARIAN
2.4.6 Apply cleanliness in working area according to kitchen sanitation requirement
2.4.7 Apply proper tools according to the usage
2.4.8 Practice minimize wastages according to the establishment
2.5.1 Determine portioning and sizes of cold dessert according to the standard portion requirement
2.5.2 Select an approriate sauces according to the specific dessert
Chocolate sauce2.5.3 Select the right serving
equipment for cold dessert according to the recipe.
Refleksi
Catatan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 2 : Prepare Cold Dessert
RANCANGAN PENGAJARAN HARIAN
Tarikh 13 Julai 2015Hari IsninMasa 11.40 pagi – 3.00 petangBilangan pelajar 18 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.13 Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle )1.14 Select utensils and equipment1.15 Select cold dessert desserts ingredients.1.16 Execute cold dessers preparation1.17 Perform cold dessert presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
202 x 50 minit
200 minit
2.1.5 Identify cold desserts according to the industry requirement
2.1.6 Select cold dessert recipe according to the industry requirement
2.1.7 List types of cold desserts ingredients according to the industry requirement
2.1.8 Explain ways of selection cold dessert according to the industry requirement
i. Discuss and overcome fault frozen according to the preparation
ii. Prepare frozen dessert
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat fruits jellies dan triffle dengan teknik yang
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
according to the right cooking techniqes
2.2.5 Identify types of utensils and equipment according to the preparation requirement
2.2.6 Explain usage of utensils and equipment according to the recipe
2.2.7 Apply proper tools according to the usage
2.2.8 Apply sanitation and safety according to the protocol
2.4.9 Identify types of cold dessert preparation according the ingredients
2.4.10 Explain the important of portioning cold dessert
preparation according to the ingredients
2.4.11 Determine quality of cold dessert preparation according to the ingredients
2.4.12 Determine portioning of cold dessert preparation according to the standard portion requirement
2.4.13 Prepare cold dessert according to the ingredients :
Poach Pear Fruits Jellies
betul.
Menunjukcara cara penyimpanan fruits jellies dan triffle dengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil Masakan.
RANCANGAN PENGAJARAN HARIAN
2.4.14 Apply cleanliness in working area according to kitchen sanitation requirement
2.4.15 Apply proper tools according to the usage
2.4.16 Practice minimize wastages according to the establishment
2.5.4 Determine portioning and sizes of cold dessert according to the standard portion requirement
2.5.5 Select an approriate sauces according to the specific dessert
Chocolate sauce2.5.6 Select the right serving
equipment for cold dessert according to the recipe.
Refleksi
Catatan
Jabatan HOSPITALITITajuk Kursus : Seni Kulinari
Modul : 03 DESSERT II
RANCANGAN PENGAJARAN HARIAN
Kompetensi : 2 : Prepare Cold DessertTarikh 14 Julai 2015Hari SelasaMasa 11.40 pagi – 3.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1.18 Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle )1.19 Select utensils and equipment1.20 Select cold dessert desserts ingredients.1.21 Execute cold dessers preparation1.22 Perform cold dessert presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
203 x 50 minit
200 minit
2.1.9 Identify cold desserts according to the industry requirement
2.1.10 Select cold dessert recipe according to the industry requirement
2.1.11 List types of cold desserts ingredients according to the industry requirement
2.1.12 Explain ways of selection cold dessert according to the industry requirement
i. Discuss and overcome fault frozen according to the preparation
ii. Prepare frozen
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat fruits
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
dessert according to the right cooking techniqes
2.2.9 Identify types of utensils and equipment according to the preparation requirement
2.2.10 Explain usage of utensils and equipment according to the recipe
2.2.11 Apply proper tools according to the usage
2.2.12 Apply sanitation and safety according to the protocol
2.4.17 Identify types of cold dessert preparation according the ingredients
2.4.18 Explain the important of portioning cold dessert
preparation according to the ingredients
2.4.19 Determine quality of cold dessert preparation according to the ingredients
2.4.20 Determine portioning of cold dessert preparation according to the standard portion requirement
2.4.21 Prepare cold dessert according to the ingredients :
Poach Pear
jellies dan triffle dengan teknik yang betul.
Menunjukcara cara penyimpanan fruits jellies dan triffle dengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil Masakan.
RANCANGAN PENGAJARAN HARIAN
Fruits Jellies
2.4.22 Apply cleanliness in working area according to kitchen sanitation requirement
2.4.23 Apply proper tools according to the usage
2.4.24 Practice minimize wastages according to the establishment
2.5.7 Determine portioning and sizes of cold dessert according to the standard portion requirement
2.5.8 Select an approriate sauces according to the specific dessert
Chocolate sauce2.5.9 Select the right serving
equipment for cold dessert according to the recipe.
Refleksi
Catatan
Jabatan HOSPITALITI
RANCANGAN PENGAJARAN HARIAN
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 15 Julai 2015Hari RabuMasa 8.00 pagi – 3.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
Cuti Pertengahan Semester19 Julai – 23 Julai 2015
Jabatan HOSPITALITITajuk Kursus : Seni Kulinari
Modul : 03 DESSERT II
RANCANGAN PENGAJARAN HARIAN
Kompetensi : 2 : Prepare Cold DessertTarikh 20 Ogos 2014Hari RabuMasa 8.00 pagi – 11.20 pagiBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Learning Standard
1. Obtain cold desserts desserts recipe ( Fruits Flan and Triffle)2. Select utensils and equipment3. Select cold dessert desserts ingredients.4. Execute cold dessers preparation5. Perform cold dessert presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit204 nit
2.1.13 Identify cold desserts according to the industry requirement
2.1.14 Select cold dessert recipe according to the industry requirement
2.1.15 List types of cold desserts ingredients according to the industry requirement
2.1.16 Explain ways of selection cold dessert according to the industry requirement
i. Discuss and overcome fault frozen according to the preparation
ii. Prepare frozen
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat fruits
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
dessert according to the right cooking techniqes
2.2.13 Identify types of utensils and equipment according to the preparation requirement
2.2.14 Explain usage of utensils and equipment according to the recipe
2.2.15 Apply proper tools according to the usage
2.2.16 Apply sanitation and safety according to the protocol
2.4.25 Identify types of cold dessert preparation according the ingredients
2.4.26 Explain the important of portioning cold dessert
preparation according to the ingredients
2.4.27 Determine quality of cold dessert preparation according to the ingredients
2.4.28 Determine portioning of cold dessert preparation according to the standard portion requirement
2.4.29 Prepare cold dessert according to the ingredients :
Triffle
jellies dan poach pear dengan teknik yang betul.
Menunjukcara cara penyimpanan fruits flan dan Triffle dengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil Masakan.
RANCANGAN PENGAJARAN HARIAN
Fruits Flan
2.4.30 Apply cleanliness in working area according to kitchen sanitation requirement
2.4.31 Apply proper tools according to the usage
2.4.32 Practice minimize wastages according to the establishment
2.5.10 Determine portioning and sizes of cold dessert according to the standard portion requirement
2.5.11 Select an approriate sauces according to the specific dessert
Chocolate sauce2.5.12 Select the right serving
equipment for cold dessert according to the recipe.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 21 Ogos 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 24 Ogos 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 2 : Prepare Cold Dessert
Tarikh 27 Ogos 2014Hari RabuMasa 8.00 pagi – 11.20 pagiBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
Learning Standard
b. Obtain cold desserts desserts recipe ( CHEESE CAKE & CHOCOLATE STEAMED PUDDING WITH ORANGE SAUCE )
c. Select utensils and equipmentd. Select cold dessert desserts ingredients.e. Execute cold dessers preparationf. Perform cold dessert presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit205 nit
2.1.17 Identify cold desserts according to the industry requirement
2.1.18 Select cold dessert recipe according to the industry requirement
2.1.19 List types of cold desserts ingredients according to the industry requirement
2.1.20 Explain ways of selection cold dessert according to the industry requirement
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
i. Discuss and overcome fault frozen according to the preparation
ii. Prepare frozen dessert according to the right cooking techniqes
2.2.17 Identify types of utensils and equipment according to the preparation requirement
2.2.18 Explain usage of utensils and equipment according to the recipe
2.2.19 Apply proper tools according to the usage
2.2.20 Apply sanitation and safety according to the protocol
2.4.33 Identify types of cold dessert preparation according the ingredients
2.4.34 Explain the important of portioning cold dessert
preparation according to the ingredients
2.4.35 Determine quality of cold dessert preparation according to the ingredients
2.4.36 Determine portioning of cold
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat cheese cake dan chocolate steamed pudding dengan teknik yang betul.
Menunjukcara cara penyimpanan cheese cake dan chocolate steamed pudding dengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil Masakan.
RANCANGAN PENGAJARAN HARIAN
dessert preparation according to the standard portion requirement
2.4.37 Prepare cold dessert according to the ingredients :
Triffle Fruits Flan
2.4.38 Apply cleanliness in working area according to kitchen sanitation requirement
2.4.39 Apply proper tools according to the usage
2.4.40 Practice minimize wastages according to the establishment
2.5.13 Determine portioning and sizes of cold dessert according to the standard portion requirement
2.5.14 Select an approriate sauces according to the specific dessert
Chocolate sauce2.5.15 Select the right serving
equipment for cold dessert according to the recipe.
Refleksi
RANCANGAN PENGAJARAN HARIAN
Catatan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 28 Ogos 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
CUTI HARI KEMERDEKAAN 31/08/2014
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 2 : Prepare Cold Dessert
Tarikh 3 September 2014Hari RabuMasa 8.00 pagi – 11.20 pagiBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
Learning Standard
b. Obtain cold desserts desserts recipe ( Gateau –Black Forest Cake)c. Select utensils and equipmentd. Select cold dessert desserts ingredients.e. Execute cold dessers preparationf. Perform cold dessert presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit206 nit
2.1.21 Identify cold desserts according to the industry requirement
2.1.22 Select cold dessert recipe according to the industry requirement
2.1.23 List types of cold desserts ingredients according to the industry requirement
2.1.24 Explain ways of selection cold dessert according to the industry requirement
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
i. Discuss and overcome fault frozen according to the preparation
ii. Prepare frozen dessert according to the right cooking techniqes
2.2.21 Identify types of utensils and equipment according to the preparation requirement
2.2.22 Explain usage of utensils and equipment according to the recipe
2.2.23 Apply proper tools according to the usage
2.2.24 Apply sanitation and safety according to the protocol
2.4.41 Identify types of cold dessert preparation according the ingredients
2.4.42 Explain the important of portioning cold dessert
preparation according to the ingredients
2.4.43 Determine quality of cold dessert preparation according to the ingredients
2.4.44 Determine portioning of cold dessert preparation according to the standard portion requirement
2.4.45 Prepare cold dessert according
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat black forest cake dengan teknik yang betul.
Menunjukcara cara penyimpanan black forest cakedengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil masakan.
RANCANGAN PENGAJARAN HARIAN
to the ingredients : Gateau
2.4.46 Apply cleanliness in working area according to kitchen sanitation requirement
2.4.47 Apply proper tools according to the usage
2.4.48 Practice minimize wastages according to the establishment
2.5.16 Determine portioning and sizes of cold dessert according to the standard portion requirement
2.5.17 Select an approriate sauces according to the specific dessert
Chocolate sauce2.5.18 Select the right serving
equipment for cold dessert according to the recipe.
Refleksi
Catatan
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 4 September 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
RANCANGAN PENGAJARAN HARIAN
Jabatan JABATAN PENDIDIKAN UMUM
TajukKursus : EMPLOYABILITY SKILLSModul : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT
RANCANGAN PENGAJARAN HARIAN
Tarikh 8 November 2015 / AhadKompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan
4 Minggu Jam Pertemuan : 60 jam
Learning Standard
Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman (INTRANET) untuk
pertukaran maklumat.2. Menggunakan internet untuk mencari dan mengumpul maklumat.3. Menyediakan maklumat bergambar dan grafik.4. Menggunakan pemprosesan perkataan untuk memproses maklumat5. Menganalisa maklumat6. Menulis memo dan surat.
BIL KAEDAH PENGAJARAN KAEDAH PENTAKSIRAN Bahan sumber pembelajaran
1
1.Perbincangan kumpulan2. Tutorial3.Lawatan4.Sumbangsaran5.Persembahan murid6.Hands On
1.Borang pelaporan murid2.Pembentangan3.Penilaian Akhir- Soalan Aneka Pilihan-Isi tempat kosong-Struktur
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
Refleksi
Catatan
HARI KOKURIKULUM DAN OUTREACH KVSP2 2OL5AJK JUALAN SENI KULINARI
Jabatan JABATAN PENDIDIKAN UMUM
TajukKursus : EMPLOYABILITY SKILLSModul : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT
RANCANGAN PENGAJARAN HARIAN
Tarikh 2 November 2015/ IsninKompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan
4 Minggu Jam Pertemuan : 60 jam
Learning Standard
Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman (INTRANET) untuk
pertukaran maklumat.2. Menggunakan internet untuk mencari dan mengumpul maklumat.3. Menyediakan maklumat bergambar dan grafik.4. Menggunakan pemprosesan perkataan untuk memproses maklumat5. Menganalisa maklumat6. Menulis memo dan surat.
BIL KAEDAH PENGAJARAN KAEDAH PENTAKSIRAN Bahan sumber pembelajaran
1
1.Perbincangan kumpulan2. Tutorial3.Lawatan4.Sumbangsaran5.Persembahan murid6.Hands On
1.Borang pelaporan murid2.Pembentangan3.Penilaian Akhir- Soalan Aneka Pilihan-Isi tempat kosong-Struktur
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
Refleksi
Catatan
Jabatan HOSPITALITITajuk Kursus : Seni Kulinari
Modul : 03 DESSERTS II
RANCANGAN PENGAJARAN HARIAN
Tarikh 10 November 2015Hari SELASAMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
CUTI HARI DEEPAVALI
Jabatan JABATAN PENDIDIKAN UMUM
TajukKursus : EMPLOYABILITY SKILLSModul : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT
Tarikh 11 November 2015/ Rabu
RANCANGAN PENGAJARAN HARIAN
Kompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan
4 Minggu Jam Pertemuan : 60 jam
Learning Standard
Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman
(INTRANET) untuk pertukaran maklumat.2. Menggunakan internet untuk mencari dan mengumpul maklumat.3. Menyediakan maklumat bergambar dan grafik.4. Menggunakan pemprosesan perkataan untuk memproses
maklumat5. Menganalisa maklumat6. Menulis memo dan surat.
BIL KAEDAH PENGAJARAN KAEDAH PENTAKSIRAN Bahan sumber pembelajaran
1
1.Perbincangan kumpulan2. Tutorial3.Lawatan4.Sumbangsaran5.Persembahan murid6.Hands On
1.Borang pelaporan murid2.Pembentangan3.Penilaian Akhir- Soalan Aneka Pilihan-Isi tempat kosong-Struktur
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
Refleksi
Catatan
Jabatan JABATAN PENDIDIKAN UMUM
TajukKursus : EMPLOYABILITY SKILLSModul : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT
Tarikh 12 November 2015 / Khamis
RANCANGAN PENGAJARAN HARIAN
Kompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan
4 Minggu Jam Pertemuan : 60 jam
Learning Standard
Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network
(LAN) , Rangkaian Dalaman (INTRANET) untuk pertukaran maklumat.
2. Menggunakan internet untuk mencari dan mengumpul maklumat.
3. Menyediakan maklumat bergambar dan grafik.
4. Menggunakan pemprosesan perkataan untuk memproses maklumat
5. Menganalisa maklumat6. Menulis memo dan surat.
BIL KAEDAH PENGAJARAN KAEDAH PENTAKSIRAN Bahan sumber pembelajaran
1
1.Perbincangan kumpulan2. Tutorial3.Lawatan4.Sumbangsaran5.Persembahan murid6.Hands On
1.Borang pelaporan murid2.Pembentangan3.Penilaian Akhir- Soalan Aneka Pilihan-Isi tempat kosong-Struktur
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
Refleksi
Catatan
Jabatan HOSPITALITITajuk Kursus : Seni Kulinari
RANCANGAN PENGAJARAN HARIAN
Modul : 03 DESSERTS II
Tarikh 11 September 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 18 OKTOBER 2015Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI Memeriksa penilaian akhir amali
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert
Tarikh 19 OKTOBER 2015Hari IsninMasa 11.00 pagi – 5.00 petangBilangan pelajar 16 orang
RANCANGAN PENGAJARAN HARIAN
Nama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI Memeriksa penilaian akhir amali
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert
Tarikh 20 OKTOBER 2015Hari SelasaMasa 11.00 pagi – 5.00 petangBilangan pelajar 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Memeriksa penilaian akhir teori
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 21 OKTOBER 2014Hari RabuMasa 8.00 pagi – 5.00 petangBilangan pelajar 30Nama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
RANCANGAN PENGAJARAN HARIAN
Memeriksa penilaian akhir teori
Jabatan HOSPITALITI
TajukKursus : BAKERI DAN PASTRI (HBK)Modul : 03 DESSERT II
Tarikh 22 OKTOBER 2015Hari KhamisMasa 8.00 pagi – 12.55 TengahariBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI Memeriksa penilaian akhir teori
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 19 September 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert
Tarikh 24 September 2014Hari RabuMasa 8.00 pagi – 12.55 tengahariBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
RANCANGAN PENGAJARAN HARIAN
Learning Standard
3.1 Obtain hot desserts recipe ( Crepes Suzette dan Crepes with Chocolate Sauce )3.2 Select utensils and equipment3.3 Select utensils and equipment3.4 Select hot desserts ingredients3.5 Execute hot desserts preparation3.6 Perform presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit207 mi
nit
3.1.1 Identify hot dessert according to the industry requirement
3.1.2 Select hot dessert recipe according to the industry requirement
3.1.3 List types of hot dessert ingredients according to the industry requirement
3.1.4 Explain ways of selection hot dessert according to the industry requirement
3.2.1 Identify types of utensils and equipment for preparing hot desserts according to the preparation requirement
3.2.2 Explain usage of utensils and equipment for preparing hot dessert according to the recipe
3.2.3 Apply proper tools according to the usage
3.2.4 Apply sanitation and safety according to the protocol
3.3.1 Identify ingredients of hot according to the recipe dessert according the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat crepes suzette dan crepes with chocolate sauce dengan teknik yang betul.
Menunjukcara cara penyimpanan crepes suzette dan crepes with
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
3.3.2 Determine physical condition of hot dessert ingredients according to the recipe
3.4.1 Identify types of hot dessert preparation according to the ingredients
3.4.2 Explain the important of portioning hot dessert preparation according to the ingredients
3.4.3 Determine quality of hot dessert preparation according to the ingredients
3.4.4 Determine portioning of hot dessert preparation according to the standard portion requirement
3.4.5 Apply cleanliness in working area according to kitchen sanitation requirement
3.4.6 Apply proper tools according to the usage
3.4.7 Practice minimize wastages according to the establishment
3.4.8 Prepare hot dessert according to the principal of cooking method
3.4.9 Discuss and rectify fault in hot dessert according to the preparation.
3.4.10 Prepare hot desserts according to the ingredients.- Crepes Suzette- Crepes with Chocolate Sauce
3.6.1 Determine portioning and sizes of hot dessert according to the standard portion requirement
3.6.2 Select an approriate sauces
chocolate sauce dengan betul.
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil masakan.
RANCANGAN PENGAJARAN HARIAN
according to the specific dessert3.6.3 Use appropriate platting
according to the recipe3.6.4 Select the right serving
equipment for hot dessert according to the recipe.
Refleksi
Catatan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 25 September 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
RANCANGAN PENGAJARAN HARIAN
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 28 September 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert
Tarikh 1 Oktober 2014Hari RabuMasa 8.00 pagi – 12.55 tengahariBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
RANCANGAN PENGAJARAN HARIAN
Learning Standard
3.7 Obtain hot desserts recipe ( Ulangan Kompetensi bagi pelajar yang belum kompeten )3.8 Select utensils and equipment3.9 Select utensils and equipment3.10 Select hot desserts ingredients3.11 Execute hot desserts preparation3.12 Perform presentation
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
4 x 50 minit208 mi
nit
3.1.5 Identify hot dessert according to the industry requirement
3.1.6 Select hot dessert recipe according to the industry requirement
3.1.7 List types of hot dessert ingredients according to the industry requirement
3.1.8 Explain ways of selection hot dessert according to the industry requirement
3.2.5 Identify types of utensils and equipment for preparing hot desserts according to the preparation requirement
3.2.6 Explain usage of utensils and equipment for preparing hot dessert according to the recipe
3.2.7 Apply proper tools according to the usage
3.2.8 Apply sanitation and safety according to the protocol
3.3.3 Identify ingredients of hot according to the recipe dessert according the recipe
Pengajar menunjukcara kepada murid dan murid dan murid kompetn
Memberikan contoh – contoh dengan kaedah yang betul.
Mengadakan perbincangan.
Soal-jawab secara oral serta mengadakan kuiz.
Memberikan latihan.
Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.
Menunjukcara teknik membuat desserts dengan teknik yang betul.
Menunjukcara cara penyimpanan desserts dengan betul.
1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan
RANCANGAN PENGAJARAN HARIAN
3.3.4 Determine physical condition of hot dessert ingredients according to the recipe
3.4.11 Identify types of hot dessert preparation according to the ingredients
3.4.12 Explain the important of portioning hot dessert preparation according to the ingredients
3.4.13 Determine quality of hot dessert preparation according to the ingredients
3.4.14 Determine portioning of hot dessert preparation according to the standard portion requirement
3.4.15 Apply cleanliness in working area according to kitchen sanitation requirement
3.4.16 Apply proper tools according to the usage
3.4.17 Practice minimize wastages according to the establishment
3.4.18 Prepare hot dessert according to the principal of cooking method
3.4.19 Discuss and rectify fault in hot dessert according to the preparation.
3.4.20 Prepare hot desserts according to the ingredients.- Crepes Suzette- Crepes with Chocolate Sauce
3.6.5 Determine portioning and sizes of hot dessert according to the standard portion requirement
3.6.6 Select an approriate sauces
Pelajar menjalankan amali.
Pelajar menghias dan menghidang hasil masakan.
RANCANGAN PENGAJARAN HARIAN
according to the specific dessert3.6.7 Use appropriate platting
according to the recipe3.6.8 Select the right serving
equipment for hot dessert according to the recipe.
Refleksi
Catatan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 2 Oktober 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
RANCANGAN PENGAJARAN HARIAN
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..
RANCANGAN PENGAJARAN HARIAN
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERTS II
Tarikh 5 Oktober 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyediakan kertas penerangan, kertas kerja dan kertas tugasan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert
Tarikh 8 Oktober 2014Hari RabuMasa 8.00 pagi – 12.55 tengahariBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
RANCANGAN PENGAJARAN HARIAN
Learning Standard Majlis Korban 2014
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
Refleksi
CatatanPelajar Seni Kulinari Tahun 2 menolong dalam agihan dan pemotongan daging korbanAJK Agihan Daging
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT II
Tarikh 9 Oktober 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orang
RANCANGAN PENGAJARAN HARIAN
Nama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyemak kertas tugasan dan menyiapkan markah.
RANCANGAN PENGAJARAN HARIANJabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT II
Tarikh 12 Oktober 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Membuat odering bahan masakan pelajar.
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert
Tarikh 15 Oktober 2014Hari RabuMasa 8.00 pagi – 12.55 tengahariBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
RANCANGAN PENGAJARAN HARIAN
Learning Standard Menyiapkan kertas tugasan dan Ulangkaji dan menyiapkan odering masakan
Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran
Refleksi
Catatan
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT II
Tarikh 16 Oktober 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 19 orang
RANCANGAN PENGAJARAN HARIAN
Nama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Menyemak kertas tugasan dan menyiapkan markah.
RANCANGAN PENGAJARAN HARIANJabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT II
Tarikh 19 Oktober 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
Membuat odering bahan masakan pelajar.
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert
Tarikh 22 Oktober 2014Hari RabuMasa 8.00 pagi – 12.55 tengahariBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
RANCANGAN PENGAJARAN HARIAN
Learning Standard Cuti Deepavali 22-26 SEPTEMBER 2012
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT II
Tarikh 26 Oktober 2014Hari AhadMasa 8.00 pagi – 5.00 petangNama Pengajar Mariam Jamilah Binti Kamaruddin
RANCANGAN PENGAJARAN HARIAN
AKTIVITI
Mengemaskini portfolio guru
RANCANGAN PENGAJARAN HARIANJabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT II
Tarikh 27 – 30 Oktober 2014HariMasa 8.00 pagi – 5.00 petangNama Pengajar Mariam Jamilah Binti Kamaruddin
AKTIVITI
PENILAIAN AKHIR SEMESTER 4 2014 ( UJIAN BERTULIS ) MENJADI PENGAWAS PEPERIKSAAN ( HSK 203 ) SELASA 2.30 PTG – 4.30 PETANG MENYEMAK KERTAS PENILAIAN AKHIR ( UJIAN BERTULIS )HSK 402 DAN 403
Jabatan HOSPITALITI
TajukKursus : Seni KulinariModul : 03 DESSERT II
Tarikh 15-19 NOVEMBER 2015
RANCANGAN PENGAJARAN HARIAN
HariMasa 8.00 pagi – 5.00 petangNama Pengajar Mariam Jamilah Binti Kamaruddin/ Ikhwani Maizura bin Md Desa
AKTIVITI 15/11/2015 MERENTAS DESA 16/11-17/11/2015 SUKANTARA 18/11/2015 KEJOHANAN OLAHRAGA KALI KE 22
MENGEMASKINI FAIL PELAJAR MENGEMAS FAIL GURU MENGEMAS BENGKEL BUDAYA TUTUP SEKOLAH
22 NOVEMBER 2015 – 1 JANUARI 2015CUTI PENGGAL AKHIR SEMESTER
RANCANGAN PENGAJARAN HARIAN