E-PORTFOLIO (NUR ARISSA AZRIN BINTI AHMAD

4. Pamerkan kesedaran 4.1 Prestasi kerja penyelesaian.
prestasi kerja • Keperluan
4.1 Perhati sasaran
• Penyerahan
prestasi kerja.
kerja
4.2 Pantau penyer
• Kualiti kerja
4.2 Ruang penambah kerja .

baikkan 4.3 Pastikan kualit

yang dilakuka
memenuhi kep
pelanggan.

4.4 Kenal pasti bid

yang perlu dib

4.5 Kenal pasti ke

prestasi.

ix

ditentukan

n Pengetahuan 4.1 Prestasi kerja diperhatikan

rahan 2 4.2 Perjalanan kerja

ti kerja dipantau
an
perluan 4.3 Kualiti tugas yang

dang dibuat dipastikan
baiki.
eperluan 4.4 Ruang untuk dibaiki

dikenal pasti

4.5 Keperluan prestasi

dikenal pasti

x

SEKTOR SEMUA SEKTOR
SUB SEKTOR SEMUA SUB SEKTOR
BIDANG KERJA SEMUA BIDANG KERJA
BIDANG NCS KEBOLEHAN TERAS
TAJUK UNIT KEBOLEHAN
TINGKAH LAKU BUDAYA TEMPAT KE
Calon yang terampil di dalam CA ini berke
pergaulan dan tindak balas sewajarnya kepada

HASIL PEMBELAJARAN Setelah melengkapkan unit keterampilan in
ID UNIT KEBOLEHAN 1. Praktikkan budaya kerja
2. Respon pada situasi luar biasa di temp
3. Pamerkan inisiatif dan fleksibiliti di te

Z-009-2:2015-CA03 TAHAP

ix

ERJA

ebolehan untuk menerapkan penilaian sensitiviti perbezaan etikadalam
a situasi yang berlaku

ni, calon perlu berkebolehan untuk :- 9

pat kerja sewajarnya
empat kerja

2 JANGKAMASA LATIHAN

x

KEBOLEHAN PENGETAHUAN PRESTASI

1. Praktikkan 1.1 Adat dan budaya 1.1 Kenal pasti kepercayaan
budaya setempat dan adatresam pelbagai
kerja kumpulan etnik.
1.2 Agama/kepercayaan
setempat 1.2 Hormati perbezaan
budaya sesama ahli
1.3 Isu sensitivitI kumpulan.
setempat
1.3 Guna pakai sensitiviti
1.4 Kemahiran interaksi budaya, etnik dan
sosial jantina.

1.5 Garis panduan 1.4 Pamer gelagat tingkah
sumber manusia laku yang
mengurangkan
1.6 Kemahiran ketegangan,
komunikasi pengasingan sosial dan
prasangka.
2. Respon 2.1 Standard kualiti
2.1 Kenal pasti tahap
pada situasi 2.2 Prosedur respon autoriti.

luar biasa di 2.3 Kemahiran 2.2 Kenal pasti punca
masalah.
tempat kerja penyelesaian
2.3 Kenali perbezaan
sewajarnya masalah antara realiti dengan
jangkaan.
2.4 Kemahiran
2.4 Patuhi prosedur dan
komunikasi piawaian kualiti.

2.5 Prosedur laporan 2.5 Terapkan
penyelesaian
2.6 Tahap autoriti masalah

2.6 Wujudkan
penyelesaian.

ix

JAM MOD KRITERIA PENILAIAN
LATIHAN PEMBELAJARAN
1.1 Kepercayaan dan adatresam
3 Pengetahuan pelbagai

• Kelas kumpulan etnik dikenalpasti.
• Perbincangan 1.2 Perbezaan budaya sesamaahli

berkumpulan kumpulan dihormati.
1.3 Sensitiviti budaya, etnikdan

jantina diterapkan.
1.4 Gelagat tingkah lakuyang

mengurangkan
ketegangan, pengasingan social
danprasangka dipamerkan.

4 Pengetahuan 2.1 Tahap authoriti

dikenal pasti.

• Kelas 2.2 Punca masalah

• Perbincangan dikenal pasti.
berkumpulan 2.3 Perbezaan antara

realiti dengan jangkaan

dikenali.

2.4 Prosedur piawaiankualiti

diikuti.

2.5 Penyelesaian masalah

digunapakai.

2.6 Penyelesaian

dilaksanakan.

x

3. Pamerkan 3.1 Tugasan dan 3.1 Kenal pasti tugas.
inisiatif dan 3.2 tanggungjawab
fleksibiliti di 3.3 SOP 3.2 Kenal pasti dan
tempat kerja 3.4 Prestasi kerja mencadangkan kaedah
3.5 Amalan kerja kerja alternatif.
3.6 Penghasilan kerja
3.3 Tunjukkan minat

untuk membuat

tugas baharu.

3.4 Terima pakai
perubahan untuk
fleksibilti dalam
amalan kerja.

ix

3 Pengetahuan 3.1 Tugas dikenal pasti.

3.2 Kaedah kerja

• Kelas alternatif dikenal pasti
• Perbincangan
dan disyorkan.
berkumpulan
3.3 Kesanggupan menerima

tugas baharu

ditunjukkan.

3.4 Fleksibiliti dalam

amalan kerja

diterima pakai untuk

perubahan.

x

SEKTOR SEMUA SEKTOR
SUB SEKTOR SEMUA SUB SEKTOR
BIDANG KERJA SEMUA BIDANG KERJA
BIDANG NCS KEBOLEHAN TERAS
TAJUK UNIT KEBOLEHAN
ADAPTASI KESIHATAN, KESELAMATA
Calon yang terampil didalam CA ini berkeboleh
kesihatan,keselamatan dan alam sekitar dan me

HASIL PEMBELAJARAN Setelah melengkapkan unit keterampilan ini, ca
ID UNIT KEBOLEHAN 1. Pamerkan pematuhan kesihatan
2. Pamerkan pematuhan keselamatan
3. Pamerkan pematuhan alam sekitar

Z-009-2:2015-CA04 TAHAP

KEBOLEHAN PENGETAHUAN PRESTASI

ix

AN DAN ALAM SEKITAR
han untuk menjalankan tugasan kerja sambil menerapkan faktor
ematuhi akta dan undang-undang yang berkenaan.

alon akan boleh untuk:-

2 JANGKAMASA LATIHAN 10

JAM MOD KRITERIA PENILAIAN
LATIHAN PEMBELAJARAN

x

1. Pamerkan 1.1 Keperluan kesihatandi 1.1 Kenal pasti tabii
pematuhan tempat kerja keperluan kesihatan di
kesihatan tempat kerja
1.2 Kesedaran kesihatandi
tempat kerja 1.2 Periksa keperluan
kesihatan di tempat
1.3 Keperluan kerja
pengawasan
kesihatan ditempat 1.3 Perhati kesedaran
kerja kesihatan

1.4 Potensi hazard di 1.4 Cadang keperluan
tempat kerja pengawasan pada
kesihatan di tempat
1.5 Prosedur kecemasan kerja.
kesihatan
1.5 Lapor potensi hazard di
1.6 Perundangan OSH tempat kerja
• OSHA 1994 dan
Peraturan 1.6 Patuh prosedur
- Tanggongjawap kecemasan kesihatan
pekerja
• FMA 1967 dan 1.7 Periksa tugas pekerja
Peraturan 1.8 Periksa penilaian
- Keselamatan,
Kesihatan dan hazard kesihatan.
Kebajikan 1.9 Pohon permit untuk

1.7 Penilaian hazard kerja
kesihatan 1.10 Periksa arahan kerja,
• Penilaian risiko
• Permit untuk kerja prosedur pengoperasian
selamat dan pelan
1.8 Penggunaan arahan tindakan kecemasan
kerja, prosedur 1.11 Periksa pemakaian
pengoperasian selamat PPE yang sesuai
dan pelan tindakan 1.12 Periksa operasi mesin
kecemasan

1.9 Penggunaan alat

ix

5 Pengetahuan 1.1 Tabii keperluan kesihatan

• Syarahan di tempat kerjadikenal pasti
• Perbincangan 1.2 Keperluan kesihatan di

tempat kerja diperiksa

1.3 Kesedaran kesihatan

diperhati

1.4 Keperluan pengawasan

kesihatan di tempat kerja

dicadang

1.5 Potensi hazard di tempat

kerja dilapor

1.6 Prosedur kecemasan

kesihatan dipatuhi

1.7 Tugas pekerja diperiksa

1.8 Penilaian hazard

kesihatan diperiksa

1.9 Permit untuk kerja

dipohon

1.10 Arahan kerja, prosedur

operasi selamat dan

pelan tindakan

kecemasan diperiksa

1.11 Pemakaian PPE yang

sesuai diperiksa

1.12 Pengoperasian mesin

selamat diperiksa
1.13 Mesyuarat ’toolbox’

x

KEBOLEHAN PENGETAHUAN PRESTASI

2. Pamerkan Keselamatan selamat
pematuhan Personal 1.13 Sertai mesyuarat
keselamatan 1.10Penggunaan operasi
mesin selamat ’toolbox’

2.1 Keperluan 2.1 Kenal pasti kepatuhan
keselamatan di keselamatan
tempat kerja
2.2 Perhati kepatuhan
2.2 Potensi hazard keselamatan
keselamatan di
tempat kerja 2.3 Lihat keperluan
pengawasan
2.3 Prosedur keselamatan di tempat
keselamatan kerja
kecemasan
2.4 Kenal pasti potensi
2.4 Prosedur keselamatan hazard di
pemindahan tempat kerja
kecemasan
2.5 Patuh prosedur
2.5 Akta, Undang-undang kecemasan
dan Peraturan keselamatan
keselamatan
2.6 Lihat prosedur
2.6 Perundangan OSH pemindahan
• Tanggongjawap kecemasan
pekerja keselamatan

2.7 Penilaian hazard 2.7 Periksa tugas pekerja
keselamatan 2.8 Periksa penilaian
• Penilaian risiko
• Permit untuk kerja keselamatan hazard.
2.9 Pohon permit untuk
2.8 Penggunaan arahan
kerja, prosedur kerja.
pengoperasian selamat 2.10 Periksa arahan kerja,
dan pelan tindakan
kecemasan prosedur

2.9 Penggunaan alat
Keselamatan

ix

JAM LATIHAN MOD KRITERIA PENILAIAN
disertai
PEMBELAJARAN

2 Pengetahuan 2.1 Keperluan kepatuhan

• Syarahan keselamatan dipatuhi
• Perbincangan 2.2 Kepatuhan keselamatan

diperhati

2.3 Keperluan pengawasan

keselamatan di tempat

kerja dicatat

2.4 Potensi keselamatan

hazard di tempat kerja

dikenal pasti

2.5 Prosedur kecemasan

keselamatan dipatuhi

2.6 Prosedur pemindahan

keselamatan kecemasan

diperhati

2.7 Tugas pekerja diperiksa

2.8 Penilaian keselamatan

hazard diperiksa

2.9 Arahan kerja, prosedur

pengoperasian selamat

dan plan tindakan

kecemasan diperiksa

2.10Pemakaian PPE

berkaitan diperiksa

2.11 Pengoperasian mesin

x

KEBOLEHAN PENGETAHUAN PRESTASI

3. Pamerkan Personal pengoperasian selamat
pematuhan 2.10 Penggunaan dan plan tindakan
alam sekitar kecemasan.
pengoperasian mesin 2.11 Periksa pemakaian
selamat PPE sesuai
2.11 Mesyuarat ‘toolbox’ 2.12 Periksa pengoperasian
mesin selamat
3.1 Keadaan tempat kerja 2.13 Sertai mesyuarat
3.2 Tabii keperluan alam ‘toolbox’

sekitar di tempat kerja 3.1 Kenal pasti keadaan
3.3 Kesedaran alam sekitar tempat kerja

di tempat kerja 3.2 Kenal pasti tabii
3.4 Keperluan pengawasan keperluan alam sekitar
tempat kerja
alam sekitar di tempat
kerja 3.3 Nilai keperluan alam
3.5 Potensi hazard alam sekitar di tempat kerja.
sekitar di tempat kerja
3.6 Prosedur tindakan 3.4 Patuh kesedaran alam
kecemasan alam sekitar di tempat kerja.
sekitar
3.7 Prosedur pemindahan 3.5 Kuat kuasa keperluan
3.8 Akta, Undang-undang pengawasan alam sekitar
dan Peraturan Alam di tempat kerja.
sekitar
3.6 Lapor potensi hazard
alam sekitar di tempat
kerja.

3.7 Perhati prosedur
tindakan kecemasan
alam sekitar.

3.8 Patuh prosedur

ix

JAM LATIHAN MOD KRITERIA PENILAIAN
PEMBELAJARAN

selamat diperiksa
2.12 Mesyuarat ‘toolbox’

disertai

3 Pengetahuan 3.1 Keadaan tempat kerja

• Syarahan dikenalpasti
• Perbincangan 3.2 Tabii keperluan alam

sekitar tempat kerja

dikenal pasti

3.3 Keperluan alam sekitar di

tempat kerja dinilai

3.4 Kesedaran alam sekitardi

tempat kerja dipatuhi

3.5 Keperluan pengawasan

alam sekitar di tempat

kerja dikuatkuasa

3.6 Potensi hazard alam

sekitar di tempat kerja

dilapor

3.7 Prosedur tindakan

kecemasan alam sekitar

diperhati

3.8 Prosedur pemindahan

x

ix

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCT
Competency Unit Title HYGIENE, KITCHEN SAFETY AND FO

Learning Outcome The person who is competent in this CU shal
that foods are prepared in hygienic, safe and
regulation. Upon completion of this competen

• Identify food handling activities requ
• Determine food handling tools, kitch
• Determine food items classification
• Understand the principles of receivin
• Maintain food handling activities req
• Carry out hygiene and cleanliness of
• Identify basic kitchen equipment ma
• Carry out basic kitchen equipment m

• Maintain basic kitchen equipment ma
• Report basic kitchen equipment main

Competency Unit ID HT-012-2:2012-C01 Level

New Work Activities New Related Knowledge New Related Skills

ix

TION
OOD HANDLING

ll be able to practice proper hygiene, kitchen safety in food handling activities to ensure
in line with policy in accordance with Health andIndustrial Ministry rules and
ncy unit, trainee will be able to:-

uirements
hen utensils and equipment classification

ng and storing food items
uirements
work area
aintenance task

maintenance procedure

aintenance procedure
ntenance

2 Training 118 Credit Values 12
Duration
New Assessment
New Attitude /Safety/ New New Delivery Criteria
Environmental Training Mode

Hours

x

1. Identify food i. Definition of food
handling handling activities
activities requirements
requirements • Attitude
• Staying power
• Able to be team player
• Willing to learn
• Dedication to quality

ii. Brief on Kitchen
Department and its
operations

• Origin of classical and
modern cuisine

• Modernization impact on
the kitchen operations

• Organization of modern
kitchens

• Basis of
kitchen
organization

• Classical and modern
brigade

• Skill levels requirement
• Standards of

professionalis
m
• Customer expectations

iii. Hygiene and safety in food
handling

• Cause of food
contamination and illness

ix

Lecture, Video i. Food handling

4 Presentation & activities

Observation requirements

defined.

ii. Kitchen
Department
functions and
operations
determined.

iii. General food safety
in food handling
and personal
hygiene
demonstrated,
performed and
practiced in
accordance with
the standard
guidelines
provided.

iv. Hygiene
guidelines requirements
are determined in-
accordance with
company Standard
Operating Procedure
(SOP).

v. General work

x

• Personal hygiene standard
and practices

• Preventing cuts
• Preventing burns

• Preventing and dealing
with fire

• Preventing injuries from
machine and equipment

• Preventing falls
• Preventing strains and

injury from lifting

i. Determine hygiene
guidelines
requirements.

ii. Implement kitchen safet
requirement with the
regulatory body / agency
related:

• Occupational Safety and
Health Administration
(OSHA)

• Environmental Quality
Act 1974 (127)

• Bomba
• Ministry of Health
• Other regulatory body

/ agency

2. Determine food i. Introduction to food
handling tools, kitchen production tools, kitchen
utensils and equipment
classification
• Knives, hand tools and
small equipment

ix

safety aspect in
the kitchen based
on HACCP,
OSHA, DOE and
local authority
guidelines
implemented,

Attitude: Demonstration, performed, practiced
Observation & and demonstrated based
i. Presentable appearance 8 Hand-on practice on the guideline given.
ty with apparent personal

hygiene and
y professionally attired.
d

Safety:

i. Adhere to hygiene and
safety requirement.

Lecture, Video i. Food production

Presentation & tools, kitchen

8 Observation utensils and
equipment

classification

identified.

x

utensils and equipment • Pots, pans, containers

classification and its usage
• Measuring devices

- Measuring scale

- Measuring spoon

- Temperature

thermometer

- Meat thermometer

• Cooking equipment

- range tops, ovens,

broiler, salamander,

griddles, rotisseries,

fryers, skillets

• Processing equipment

- mixers, food cutter,

slicers, blender

• Food holding and

storage equipment

- hot

- cold

ii. Introduction on Kitchen

Department equipment

• Electrical and gas

equipment

• Basic of kitchen

maintenance

measurement

• Skill levels requirement

and standards of

professionalism

• Department

expectations

iii. Understanding of kitchen

ix

ii. Basic knives
handling practises
and cutting
techniques
applied.

iii. Usage of food
production
tools, kitchen
utensils and
equipment
demonstrated

iv. Operating
procedures and
safety aspects
adhered.

Lecture, Video v. Basic
Presentation & Kitchen
Observation equipment
maintenance
functions and
operations
identified.

vi. Overall kitchen
equipment
maintenance task
practiced

vii. General kitchen
maintenance
aspect in the
kitchen based on

x

equipment maintenance
task

• Equipment Maintenance

standard and practice

• The different in kitchen
maintenance procedure

• Important of kitchen
equipment maintenance

-fire hazard
-food sanitation
-cost factor

ii. Ensure food production
tools, kitchen utensils
and equipment; and it
usage

iii. Interpret operating
procedures and safety
aspects

iv. Determine kitchen
equipment maintenance
task guidelines
requirements

v. Implement kitchen safet
requirement with the
regulatory body / agency
related:
- Occupational Safety
and Health
Administration
(OSHA)
- Environmental Quality
Act 1974 (127)

ix

HACCP, OSHA,
DOE and local
authority
guidelines
implemented,
performed,
practiced and
demonstrated

8 Demonstration,
Observation &
Hand-on Practices

e

ty
y

ty

x

- Bomba
- Ministry of Health
- Other regulatory

body / agency

i. Introduction to food items
3. Determine food items classification
• Herbs and spices
classification • Salts
• Nuts
• Vinegar
• Condiments
• Dairy products
• Meat and poultry

ix

Attitude:

i. Apply different
type of basic
cutting
techniques.

ii. Meticulous in
identifying kitchen
equipment
maintenance
activities
requirement.

Safety:

i. Adhere to safety
requirement.

ii. Adhere to safety
and HACCP
requirement

4 Lecture, Video
Presentation &
Observation i. Different food items
classification
identified

ii. Different food
items usage
interpreted.

iii. Different
food items
storage

x

• Fish and shellfish i. Identify food different
• Eggs items classification.
• Vegetables
• Fruits ii. Interpret food items
• Potatoes, grains and usage.

pasta iii. Apply food items
storage.

i. Objectives and i. Identify objectives and
principles of receiving
4. Understand the and storing food items
principles of receiving
and storing food items ii. Receiving basics
iii. Dry food storage
iv. Freezer storage
v. Refrigerator storage
vi. Hot and cold food

holding

ix

Attitude: 8 Demonstration, applied.
Observation &
i. Meticulous in Hand-on practice
identifying different food
items classification,
usages and storages.

Safety:

i. Adhere to safety
requirement

4 Lecture, Video i. Food items
Presentation & classificatio
Observation n
determined.

ii. Different type of
storage principles
determined.

iii. Receiving
principles

x

principles of receiving
and storing food items.
ii. Identify receiving basics
iii. Apply dry food storage.
iv. Apply freezer storage
v. Apply refrigerator
storage
vi. Apply hot food holding

i. Basic of food handling

5. Maintain food and preparation

handling activities ii. Minimal internal

requirements cooking temperature
iii. Cooling procedures.

iv. General hygiene, safety

and cleanliness of work

ix

Attitude: Demonstration, interpreted
Observation & .
s. 8 Hand-on practice iv. Different type
i. Meticulous in of storage
applied.
applying different

type of storage

principles.

ii. Adhere to different

type of storage

requirements.

Safety:

i. Adhere to safety
and HACCP requirement.

14 Lecture, Video i. Basic of
Presentation & food
Observation handling and
preparation
identified.

ii. Minimal internal

x

area.
v. Basic kitchen

equipment
maintenance
checklist
vi. Kitchen
equipment
maintenance
programme.
vii. Types of kitchen
equipment
maintenance
report
• Manual report
• Forms
• Electronic Data
viii. Standard
relatedreport
form and
procedures.

ix

cooking
temperature
andcooling
procedures
ensured.
iii. General
hygiene,safety
and cleanliness
of work area
adhered.
iv. Checklist based
on hygiene and
safety practices
atwork
interpreted.
v. Fault and
corrective
actionsapplied.

x

ix

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCT
Competency Unit Title RICE AND FARINACEOUS PRODUCT

Learning Outcome The person who is competent in this CU shall
Competency Unit ID
the requirement in accordance with food stand

completion of this competency unit, trainee w

• Obtain rice and farinaceous productio
• Select rice and farinaceous production
• Select rice and farinaceous production
• Carry out rice and farinaceous dishes

HT-012-2:2012-C05 Level

New Work Activities New New Related
Related Skills
Knowledg
e

1. Obtain rice and i. Introduction types of grains
farinaceous • The husk
production • The endosperm
standard recipes • The bran
• The germ
• Handling and storing of
grains

ii. Introduction to rice and
farinaceous product and
standard recipes

iii. Pasta, noodles and dumpling
• Handling and storing of
grains

iv. Types of legumes
• Beans
• Peas
• Lentils

TION
TION

l be able to produce rice and farinaceous production to ensure foods produced meet

dards set by the establishment and to provide food for guestsatisfaction. Upon

will be able to:-

on standard recipes

n equipment and utensils

n ingredients

production

2 Training 60 Credit 6
Duratio Value

n

New New New New
Attitude Trainin Deliver Assessmen
/Safety/ gHours yMode
Environmenta tCriteria

l

4 Lecture, Video i. Types of rice or

Presentation & farinaceous product

Observation that need to be

cooked identified.

ii. Standardise recipes

interpreted.

iii. Correct type of rice

or farinaceous

product selected.

44

New Work Activities New New Related
Related Skills
Knowledge
i. Determine types
• Handling and storing of of rice or
legumes farinaceous
product that need
v. Understanding types of to be cooked.
potatoes • White rice
• Handling and storing of • Flavoured
potatoes rice
• Market forms • Fried rice
• Glutinous
rice
• Risotto
• Compressed
rice
• Pasta
• Fried noodle
• Noodle
withgravy
• Potatoes
- Fried
- Baked
- Boiled
- Steamed

ii. Identify the
standardise
recipes.

iii. Identify the right
rice or

New Attitude New New New
/Safety/ Trainin Deliver \Assessmen
gHours yMode
Environmenta tCriteria
l

8 Demonstration,
Observation &
Hand-on
Practices

Attitude:
i. Meticulous in

getting rice and
farinaceous
production
standard recipes
ii. Apply hygiene and
cleanliness ofwork
area

Safety:
i. Adhere to safetyand

HACCP
requirement

45

New Work Activities New New Related Skills
Related
Knowledge

2. Select rice and i. Type of utensil and equipment
farinaceous production used in production of rice and
equipmentand utensils farinaceous production

ii. Usage of utensil and
equipment

=
i. Determine correct

type of utensil and
equipment suitable
for usagein
production of rice
and farinaceous
production
ii. Apply correct
usage of utensil
and equipment

New Attitude New New New
s /Safety/ Trainin Deliver Assessmen
gHours yMode
Environmenta tCriteria
l
4 Lecture, Video i. Correct type of
d
e Presentation & utensil and

Observation equipment suitable

for usage in

production of rice

and farinaceous

production

interpreted

ii. Correct usage of

utensil and

8 Demonstration, equipment

Observation & performed

Hand-on

Practices

Attitude:
i. Meticulous in

selecting rice
and farinaceous
production
equipment and
utensils
ii. Apply hygiene
and cleanliness
of work area

Safety:
i. Adhere to

safety and
HACCP
requirement

46

New Work Activities New New Related Skills
Related
Knowledg
e

3. Select rice and i. Identifying different types of

farinaceous grains

production ingredients - Types, characteristics and

quality factors

ii. Identifying pasta, noodles

and dumplings

- Types, characteristics and

quality factors

iii. Identifying legumes

- Types, characteristics and

quality factors

iv. Identifying potatoes

- Types of potatoes

- Varieties

- Qualities

i. Identify different
types of grains
• Rice
• Wheat

ii. Identify different
types of pasta,
noodles and
dumplings

iii. Identify different
types of legumes

iv. Identify potatoes
products and
variations

s New Attitude New New New
/Safety/ Training Deliver Assessmen
Hours yMode
Environmenta tCriteria
l

4 Lecture, Video i. Different types of

Presentation & grains determined

Observation ii. Different types of

pasta, noodles and

dumplings selected.

iii. Different types of

legumes selected

iv. Diffrent types of

potatoes selected.

8 Demonstration,
Observation &
Hand-on
Practices

Attitude:
i. Meticulous in

selecting rice and
farinaceous
production
ingredients
ii. Apply hygiene
and cleanliness
of work area

Safety:
i. Adhere to safety

and HACCP

47

New Work New Related New Related Skills
Activities Knowledge

4. Carry out rice i. Rice cooking procedures
and farinaceous ii. Cooking of pasta, noodles
dishes
production and dumplings
- Shapes and their uses
- Testing doneness and

serving
- Yields
iii. Different type of legumes
cooking
iv. Different types of potatoes
cooking styles

New Attitude New New New
s /Safety/ Training Delivery Assess

Environmental Hours Mode ment
Criteria
8 Lecture, Video
Presentation & i. Suitable grains,
pasta, noodles
Observation anddumplings
cooking
procedures
selected.

ii. Various type of
cooking of
grains, pasta,
noodles and
dumplings
performed.

iii. Different types
of potatoes
cooking styles
to produced
different types
of products
performed.

iv. Different types

48

i. Identify suitable
grains, legumes,
pasta, noodles
and dumplings
cooking
procedures

ii. Apply various
type of cooking
of grains,
legumes, pasta,
noodles and
dumplings

iii. Apply different
types of potatoes
cooking styles to
produced different
types ofproducts.

16 Demonstration, of legumes
Observation & cooking styles
Attitude: to produced
i. Meticulous in Hand-on different types
Practices of products
carrying rice and performed
farinaceous dishes
production
ii. Apply hygiene and
cleanliness ofwork
t area

Safety:
i. Adhere to safetyand

HACCP
requirement

49

50

Sesi Pengajaran (Rancang

NAMA : NUR ARISSA AZRIN BINTI AHMAD NO TEL :

SUBJEK PENYEDIAAN DAN
: PEMBUATAN
MAKANAN MULAI : 21 Mac 2022

BIL TAJUK KANDUNGAN

MINGGU 1

- Sesi suai kenal bersama pelajar

1 C01: Hygiene, Safety - Guru pelatih masih belum
Food Handling menerima jadual waktu dari pihak
(SANITASI) sekolah
-Guru pelatih hanya mengikuti kelas

yang dijalankan oleh guru

pembimbing

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

1. Nyatakan

maksud ciri-ciri

pengendali

makanan yang Ra

baik. Pe

2. Jelaskan (R

bahagian dan dib

fungsi dalam pe

11 4 PMK 21-03- 24-03- pengurusan me
2022 2022
organisasi me

dapur. me

3. Terangkan ba

aspek pe

kebersihan dan me

keselamatan ata

dalam

pengendalian

makanan.