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-HR
CODE 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 2.0
AMT 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 1.0
AMT 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 1.0
AMT 104 204 ENGLISH I - II 1.0 1.0 1.0 1.0 1.0 1.0
AMT 605 BAHASA CINA** 1.0 1.0 1.0
AMT 606 BAHASA ARAB** 1.0 1.0 1.0
AMT 107 207 SEJARAH 1.0 0.0 1.0 1.0 0.0 1.0
AMT 108 208 MATHEMATICS 1.0 1.0 1.0 1.0 1.0 1.0
AMT 310 410 MATHEMATICS FOR SOCIAL STUDIES 1.0 1.0 1.0 1.0 1.0 1.0
AMT 110 210 SCIENCE 1.0 1.0 1.0 1.0 1.0 1.0
AMT 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 3.0
CHCA 102 BASIC WESTERN COOKERY 1.0 4.0 3.0
CHCA 103 DESSERT I 1.0 4.0 3.0
CHCA 204 KITCHEN OPERATION 1.0 2.0 2.0
CHCA 205 BASIC EASTERN COOKERY 2.0 4.0 4.0
CHCA 206 FOOD SERVICE OPERATION I 1.0 4.0 3.0
CHCA 307 ADVANCED COOKERY I 1.0 4.0 3.0
CHCA 308 FOOD SERVICE OPERATION II 1.0 4.0 3.0
CHCA 309 PATISSERIE 1.0 4.0 3.0
CHCA 310 FESTIVE FOOD 1.0 4.0 3.0
CHCA 411 ADVANCED COOKERY II 1.0 4.0 3.0
CHCA 412 FOOD & BEVERAGE CONTROL 2.0 2.0 3.0
CHCA 413 DESSERT II 1.0 4.0 3.0
CHCA 414 LOCAL KUIH 1.0 4.0 3.0
CHCA 515 FOOD ARTS 1.0 4.0 3.0
CHCA 516 CATERING SUPERVISORY I 1.0 4.0 3.0
CHCA 517 PROJECT I 1.0 6.0 4.0
CHCA 518 HALAL PRACTICE 1.0 2.0 2.0
CHCA 519 BANQUET 1.0 6.0 4.0
CHCA 620 OUTSIDE CATERING 1.0 6.0 4.0
CHCA 621 CATERING SUPERVISORY II 1.0 4.0 3.0
CHCA 622 PROJECT II 1.0 6.0 4.0
CHCA 623 BAKERY AND CONFECTIONERY 1.0 6.0 4.0
DHCA 724 KITCHEN SANITATION & OCCUPATIONAL HAZARD 3.0 2.0 4.0
DHCA 725 KITCHEN MAINTENANCE 2.0 2.0 3.0
DHCA 726 RESTAURANT OPERATION 2.0 4.0 4.0
DHCA 727 ADMINISTER KITCHEN PROCUREMENT 3.0 2.0 4.0
DHCA 828 HUMAN RESOURCE MANGEMENT 4.0 0.0 4.0
DHCA 829 BUDGET & MARKETING PLAN 3.0 2.0 4.0
DHCA 830 LABOUR COST 4.0 0.0 4.0
DHCA 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 STRUCTURE
COURSE : CULINARY ARTS
CLUSTER : 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
sauting
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
sauting

b. moist heat cooking methods :
boiling
poaching
steaming
stewing

4.5.1 Explain briefly the advantages of cooking methods :
baking
roasting
frying
grilling
broiling
sauting
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
sauting

boiling
poaching
steaming
stewing

4.7.1 Explain effects of cooking methods :
baking
roasting
frying
grilling
broiling
sauting

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

MODULE OUTCOMES:


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


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;
Cooks 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

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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
7.2.3 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


Lecture 1 hr/week


MODULE STATUS : VOCATIONAL

PREREQUISITE : -

31

MODULE OUTCOMES:


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
2.2.5 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

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
2.4.8 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.
2.5.4 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
3.3.4 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

3.4.11 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
3.5.4 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
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
4.3.4 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
4.4.6 Apply proper PPE according to kitchen safety
4.4.10 Select an approriate garnish for a specific dessert
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
4.5.3 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
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

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
5.4.11 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
5.5.3 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

MODULE OUTCOMES:


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


1.3 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


3.3 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
3.4.7 Minimize wastage in food preparation




Code : CHCA 205

CONTENT
STANDARD

LEARNING STANDARD


4.0 PREPARE
POULTRY
DISHES

4.1 Obtain poultry recipe


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
4.4.7. 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
5.2.4 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
6.4.7. Use proper PPE
6.4.8 Minimize wastages





Code : CHCA 205

CONTENT
STANDARD

LEARNING STANDARD


7.0 PREPARE
LOCAL
DISHES

7.1 Obtain local dishes


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.



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 Dhote 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
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 : -

2

MODULE OUTCOMES:


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.

3



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.

4



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.

2.3.1 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.

5



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

3.3.1 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
3.4.6 Handle kitchen utensils.

6




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.
4.2.3 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.

7
MODULE INFORMATION

Confidential
MODULE : FOOD SERVICE OPERATION II
CODE : CHCA 308
LEVEL : 2
SEMESTER : 3
CREDIT HOUR : 3.0
Lecture 1 hr/week
PREREQUISITE :

8

MODULE OUTCOMES:


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.

9


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

10

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

2.3 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

11

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

12

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.

13

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.

14
MODULE INFORMATION

Confidential

MODULE : PATISSERIE
CODE : CHCA 309
LEVEL : 2
SEMESTER : 3
CREDIT HOUR : 3.0
Lecture 1 hr/week
PREREQUISITE :

15

MODULE OUTCOMES:


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.

16



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.

17



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.

18



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.

19
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
sponge cake
3.3.5 Determine function and purpose of baking sponge cake
3.3.7 Determine fault in making sponge cake.

3.4.1 Identify types of ingredients correctly
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
3.4.7 Determine fault in making one. step method cake.

20



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

4.2.4 Determine usage of equipment and utensils for
making short crust pastry

21

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

4.3.2 Identify mixing methods
choux paste
4.3.5 Determine function and purpose of baking choux paste
4.3.7 Determine fault in making choux paste

22


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
5.2.7 Determine fault in making bun

23

5.3 Prepare rolls

5.4 Prepare sweet dough

rolls
5.3.5 Determine function and purpose of baking rolls
5.3.7 Determine fault in making rolls

sweet dough
5.4.5 Determine function and purpose of baking sweet dough
5.4.7 Determine fault in making sweet dough

24



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

MODULE OUTCOMES:


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

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


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
ingredient accordingly to the recipe

30



2.7 Organise types of presentation

2.5.2 Determine types of utensil and equipment correctly

2.6.1 Cook Chinese festive dishes with correct procedure


31


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
ingredient according to the recipe

32



3.7 Organize types of presentation


3.5.2 Determine types of utensil and equipment
correctly

3.6.1 Cook Indian festive dishes with correct procedure


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.

33
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 :

34

MODULE OUTCOMES:


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 doeuvres and canaps.
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.

35


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



1.3 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
36



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

37

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

38


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


3.2.4 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.

39




Code : CHCA 411

CONTENT
STANDARD

4.0 PREPARE
SEAFOOD
APPETIZERS

4.1 Obtain seafood appetizers
recipe

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



4.3 Select seafood appetizers
ingredients

4.3.1 Explain types of seafood appetizers ingredients
4.3.2 Determine portioning requirement
4.3.3 Determine types seafood appetizers ingredients
4.3.4 Measure seafood appetizers ingredients
40

4.4 Execute seafood appetizer
ingredients preparation

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

41



Code : CHCA 411

CONTENT
STANDARD

LEARNING STANDARD


5.0 PREPARE
MEAT
APPETIZERS

5.1 Obtain meat appetizer recipes

5.1.1 Identify meat appetizers menus and recipes
5.1.2 Explain meat appetizers menus and recipes
5.1.3 Apply procedure of obtaining meat appetizers
menu
5.1.4 Interpret meat appetizers recipe
5.1.5 Understanding of meat appetizers 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 appetizers ingredients
5.3.2 Identify portioning requirement
5.3.3 Measure meat appetizers ingredients

42

5.4. Execute meat appetizer
preparation

5.4.1 Apply to mix and season meat appetizers 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
appetizers ingredient
5.4.7 Determine taste, flavor and texture
5.4.8 Determine plating and garnishing of meat appetizers
5.4.9 Determine method of cooking and grilling meat

43




Code : CHCA 411

CONTENT
STANDARD

LEARNING STANDARD


6.0 PREPARE
HORS
DOEUVERS
AND CANAPES

6.1 Obtain hors d'oeuvres and
canaps menu and recipes

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

6.2 Identify hors d'oeuvres and
canaps ingredients

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

44

6.3 Garnish hors d'oeuvres and
canaps ingredients

6.3.1 Practice to decorate and garnish hors
d'oeuvres and canaps
6.3.2 Apply new creativity and presentation hors d'oeuvres
and canaps
6.3.3 Practise to arrange hors d'oeuvres and canaps on
serving tray
6.3.2 Determine decorating and garnishing hors d'oeuvres
and canaps
6.3.3 Implement new creativity and presentation hors
d'oeuvres and canaps
6.3.4 Determine arrangement and garnished hors d'oeuvres
and canaps

45



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


46

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.
7.4.10 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
7.4.15 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
47



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

48

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
8.4.8 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

49




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
9.3.3 Determine 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

50

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

51



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

52

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

53



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



11.3 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

54

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

55




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




12.3.1 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
56

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

57
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 : -

58

MODULE OUTCOMES:


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.

59


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.
1.2.2 Identify the sequence courses of the menu framework
such as:
. Cold hors doeuvre
Hot hors doeuvre
. Soup
Fish
Main course
Hot entree
Cold entree
Sherbet
Roast and salad
Vegetable
Sweet Dish

60

1.2.3 Explain the sequence courses in classical framework
such as;
Cold hors doeuvre
Hot hors doeuvre
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

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.

61



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

.

62

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.

63




Code : CHCA 412

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

64




Code : CHCA 412

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.

65

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

66



Code : CHCA 412

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 Clerks Daily Report after receiving
deliveries.

67



Code : CHCA 412

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

68




Code : CHCA 412

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

69

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

70

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 : -

71

MODULE OUTCOMES:


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.

72


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.

1.3. 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.

73

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.

74



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.

75

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
2.4.8 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

76
MODULE INFORMATION
Confidential

MODULE
CODE
:
:
LOCAL KUIH
CHCA 414
LEVEL
SEMESTER
:
:
2
4
CREDIT HOUR : 3.0
Lecture 1hr/week
Practical 4hrs/week

PREREQUISITE : -

77

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.

79


Module : LOCAL KUIH
Code : CHCA 414

CONTENT
STANDARD

2.0 CARRY OUT
MIXING
METHODS

2.1 Identify different types of mixing
method


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

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

81


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
4.1.5 Select the right serving equipment for local kuih.
4.1.6 Apply proper sanitation

KSKV Seni Kulinari Sem1 Hingga Sem4

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CODE S1 S2 S3 S4 S5 S6 S7 S8 GENERAL MODULES

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