WIM KVS PASTRI MODULAR 2,4,7 LENGKAP

KEMAHIRAN VOKASIONAL SPESIFIK
PENDIDIKAN KHAS

BAHAN PEMBELAJARAN BERTULIS

PEMBUATAN PASTRI

KOD PROGRAM
HT-014-2:2011



KEMAHIRAN VOKASIONAL SPESIFIK

(KVS)

BAHAN PEMBELAJARAN BERTULIS

PEMBUATAN PASTRI

BAHAGIAN PEMBANGUNAN KURIKULUM

Copyright © 2021 Bahagian Pembangunan Kurikulum
Kementerian Pendidikan Malaysia,
Aras 4-8, Blok E9, Kompleks E,
Pusat Pentadbiran Kerajaan Persekutuan
62600 Putrajaya

Cetakan Pertama 2021

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Kurikulum, Kementerian Pendidikan Malaysia, Aras 4-8, Blok E9, Kompleks E,
Pusat Pentadbiran Kerajaan Persekutuan, 62604 WPPutrajaya.

TRAINING PATHWAY



TRAINING PATHWAY PR
HT-014-2:2011 PASTR

BATTER AND Identify 1/6(01) BATTER AND
DOUGH batter and DOUGH
dough
PREPARATION preparation PREPARATION
(C02) (C04)

Prepare batter and
dough mise en place

1/6(02)

Carry out batter and
dough preparation

1/6(03)

Carry out batter and
dough end product
storage

1/6(04)

Check batter and dough
quality and quantity

1/6(05)

Produce batter and
dough preparation
activities report

1/6(06)

ROGRAM MODULAR CAKE Identify cakes 1/6(07)
RY PRODUCTION PREPARATION preparation
requirements
Identify pudding (C07) preparation
preparation
requirements Prepare cakes mise en
preparation 1/6(04) place

Prepare pudding mise 1/6(07)
en place
Carry out cakes
1/6(04) preparation

Carry out batter and 1/6(07)
dough preparation
Carry out cakes product
1/6(04) finishing and decoration

Carry out pudding 1/6(07)
product finishing and
decoration .Check cakes preparation
product quality and
1/6(04) quantity

Check pudding 1/6(07)
preparation product
quality and quantity Produce cakes
preparation activities
1/6(04) report

Produce pudding 1/6(07)
preparation activities
report

1/6(04)

END





CARTA PROFIL KOMPETENSI
(Competency Profil Chart)

CPC



JOB PROFILE CHART (JPC)

SECTOR HOSPITALITY AND TOURISM

SUB SECTOR KITCHEN

JOB AREA PASTRY PRODUCTION

JOB LEVEL TWO (2) JOB AREA CODE

COMPETENCY SAFETY, HEALTH 
CORE AND HYGIENE
PRACTICES BATTER
ELECTIVE PREP



 

COOKIES  MA
PREPARATION DESSER
PREP



 

PASTRY PRODUCT 
SALES & SOFT

MARKETING ROLL PR



COMPETENCY UNIT



R AND DOUGH FILLING AND CREAMS PUDDING
PARATION PREPARATION PREPARATION



    

ALAYSIAN  PASTRY PRODUCT
RTS AND KUIH CAKES PREPARATION AND MATERIAL
PARATION HANDLING



 

 

AND HARD
REPARATION







CoCu 2

BATTER AND DOUGH
PREPARATION

HT-014-2:201



CURRICULUM of COMPETENCY UNIT (CoCU)

Sub Sector FOOD AND BEVERAGES
Job Area
Competency Unit Title PASTRY PRODUCTION

Competency Unit Descriptor BATTER AND DOUGH PREPARATIO

Competency Unit ID Batter and dough preparation is to
Procedure (SOP), Standard Recipe,
Points (HACCP), Good Manufacturing
producing batter and dough product sh
to meet required quality and quantity.

Leve

Work Activities Related Knowledge Applied Skills

1. Identify batter i. Safety, health and
and dough hygiene practices
preparation guidelines such as;
requirements
• OSHA
• Environmental

Quality Act 1974
(Act127)

• Halal product
compliance

• HACCP
• GMP
ii. Batter and dough
standing order

ON

produce batter and dough product in accordance with Standard Operating

production requirement, standing order, Hazard Analysis and Critical Control

g Practise (GMP) and Halal requirements. The personnel who are competent in

hall be able to carry out batter and dough preparation and dough product finishing

.

el 2 Training 60 Hours Credit Hours
Duration

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria
Lecture
3 hours i. Standing
order
interpreted
thoroughly

ii. Production
quantity
determined

iii. Delivery time
determined

iv. Types of
batter and
dough
determined

Work Activities Related Knowledge Applied Skills

iii. Production quantity
iv. Delivery time
v. Batter and dough

standard recipe
vi. Types of batter such

as;
• Waffle
• Crepes
• Fritter
• Pancake
• Beignet
vii. Types of dough such
as;
• Baba dough

o Savarin dough
• Choux paste

o Cream puff
o Eclair
• Sugar dough
• Short crust
viii. Batter and dough
preparation workflow

i. Interpret standing
order

ii. Determine produ
quantity

iii. Determine delive
time

iv. Obtain standard
recipe

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

v. Batter and
dough
preparation
workflow
determined

g 2 hours Demonstration
uction &
ery
Observation

Work Activities Related Knowledge Applied Skills

v. Determine types
batter and dough

vi. Determine batter
dough preparatio
workflow

2. Prepare batter i. Types of cooking
and dough mise utensils and equipment
en place such as;

• Whisk
• Pan
• Scale
• Measurement cups
• Mixer
• Stove
ii. Function and usage of
cooking utensils and
equipment for batter
and dough preparation
iii. Determine batter and
dough ingredients such
as;

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

s of
h
r and
on

Attitude:
i. Resourceful in
identifying batter
and dough
preparation
requirements

Safety:
-Not applicable-

3 hour Lecture i. Types of
cooking
utensils and
equipment
listed out

ii. Function and
usage of
cooking
utensils and
equipment
listed out

iii. Cooking
utensils and
equipment
arranged
accordingly

Work Activities Related Knowledge Applied Skills

• Flour i. Determine types
• Eggs cooking utensils
• Salt equipment
• Sugar
• Milk ii. Determine functio
• Butter and usage of coo
• Custard powder utensils and
• Flavourings equipment

iii. Arrange cooking
utensils and
equipment

iv. Determine batter
dough ingredient
according to stan
recipe

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

iv. Batter and
dough
ingredients
determined
according to
standard
recipe

of 4 hours Demonstration
and &

on Observation
oking

r and
ts
ndard

Attitude:
i. Organise in

preparing batter
and dough mise
en place

Work Activities Related Knowledge Applied Skills

3. Carry out batter i. Techniques of batter and
and dough dough preparation
preparation • Whisking
• Folding
• Mixing
− Rub in method
− Creaming
method

− One stage
method

• Kneading
ii. Methods of batter and

dough cooking/baking
such as;
• Saute
• Boiling
• Frying

− Deep fry
− Pan fry
iii. Procedure of batter and
dough preparation

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

Safety:
i. Careful in

checking and
testing
equipment
ii. Adhere to safety
practice

12 hour Lecture i. Batter and
dough
standard
recipe
interpreted
thoroughly

ii. Cooking
utensil and
equipment
utilised
correctly

iii. Batter and
dough
ingredients
measured
according to
standard
recipe

iv. Batter and
dough
ingredients
prepared
according to

Work Activities Related Knowledge Applied Skills

i. Follow batter and
dough standard re

ii. Utilise cooking ute
and equipment

iii. Measure batter an
dough ingredients
according to stand
recipe

iv. Prepare batter and
dough ingredients
according to stand
recipe

v. Apply techniques
batter and dough
preparation

vi. Apply method of b
and dough
cooking/baking

vii. Follow procedure
batter and dough
preparation

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

22 hours Demonstration standard
& recipe
ecipe v. Techniques of
ensil Observation batter and
dough
nd preparation
s applied
dard
vi. Method of
d batter and
s dough
dard cooking/bakin
g applied
of
vii. procedure of
batter batter and
dough
of preparation
followed

Attitude:
i. Adhere to

hygiene practise
ii. Neat and tidy in

carrying out
batter and
dough
preparation

Work Activities Related Knowledge Applied Skills

4. Carry out batter i. Types of storage
and dough end packaging such as;
product storage • Packages
− Plastic
− Paper
− Aluminium
• Food container

ii. Product storage
temperature

iii. Shelf life of batter and
dough

iv. Batter and dough end
product labelling

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

Safety:
i. Wear

appropriate
Personal
Protective
Equipment
(PPE)
ii. Careful when
handling sharp
utensils and
electrical
equipment
iii. Adhere to
kitchen safety,
hygiene and
health
procedure

3 hour Lecture i. Appropriate
storage
packaging
utilised

ii. End product
storage
temperature
determined

iii. Batter and
dough shelf
life
determined

Work Activities Related Knowledge Applied Skills

v. Batter and dough i. Utilise appropriate
storing procedures storage packaging
• First In First Out
(FIFO) ii. Determine end pro
• Last In Last Out storage temperatu
(LIFO)
iii. Determine batter a
dough shelf life

iv. Label batter and d
end product

v. Follow batter and
dough storing
procedures

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

e 4 hours Demonstration iv. Batter and
g & dough end
oduct product
ure Observation labelled
and
dough v. Follow batter
d and dough
storing
procedures
followed

Attitude:
i. Adhere to

hygiene practise

Safety:
i. Wear

appropriate
Personal
Protective
Equipment
(PPE)
ii. Adhere to
kitchen safety,
hygiene and
health
procedure

Work Activities Related Knowledge Applied Skills

5. Check batter i. Batter and dough
and dough appearance
quality and
quantity ii. Batter and dough texture
iii. Batter and dough aroma
iv. Batter and dough colour
v. Batter and dough flavour

and taste
vi. Batter and dough

quantity and quality
contribution factors

i. Check batter and d
appearance

ii. Check batter and d
texture

iii. Check batter and d
aroma

iv. Check batter and d
colour

v. Check batter and d
flavour and taste

vi. Confirm batter and
dough quantity me
with standing orde

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria
2 hours
dough Lecture i. Batter and
3 hours dough
Demonstration appearance
dough & confirmed

Observation ii. Batter and
dough texture
dough confirmed

dough iii. Batter and
dough aroma
confirmed

iv. Batter and
dough colour
confirmed

v. Batter and
dough flavour
and taste
confirmed

vi. Batter and
dough quantity
confirmed

dough

d
eets
er

Attitude:
i. Responsible in

checking batter
and dough
quality and
quantity

Work Activities Related Knowledge Applied Skills

6. Produce batter i. Flow of reporting line

and dough ii. Batter and dough

preparation preparation reporting

activities report format

iii. Method of reporting

batter and dough

preparation activities

such as;

• Verbal

• Checklist

• Written

iv. Procedure of reporting

batter and dough

preparation activities

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

ii. Adhere to
hygiene practise

Safety:
i. Wear

appropriate
Personal
Protective
Equipment
(PPE)
ii. Adhere to
kitchen safety,
hygiene and
health
procedure

1 hour Lecture i. Batter and
dough
preparation
activities
reporting
format
determined

ii. Method of
reporting
batter and
dough
preparation
activities
applied

Work Activities Related Knowledge Applied Skills

i. Determine person
involved

ii. Determine batter a
dough preparation
activities reporting
format

iii. Apply method of
reporting batter an
dough preparation
activities

iv. Generate batter a
dough preparation
activities report

v. Follow procedure
reporting batter an
dough preparation
activities

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

nnel 1 hours Demonstration iii. Batter and

and & dough
n
g Observation preparation

nd activities
n
report
and
n generated

of
nd
n

Attitude:
i. Meticulous in

writing report
ii. Clarity and

responsible in
reporting batter
and dough
preparation
activities
iii. Adhere to report
submission
dateline

Safety:
-Not applicable-

Employability Skills

Core Abilities

01.01 Identify and gather information.
01.02 Document information procedures or processes.
02.01 Interpret and follow manuals, instructions and SOP's.
02.03 Communicate clearly.
02.04 Prepare brief reports and checklist using standard forms.
02.05 Read/Interpret flowcharts and pictorial information.
03.01 Apply cultural requirement to the workplace.
03.02 Demonstrate integrity and apply practical practices.
03.03 Accept responsibility for own work and work area.
03.04 Seek and act constructively upon feedback about work

performance.
03.05 Demonstrate safety skills.
03.06 Respond appropriately to people and situations.
03.07 Resolve interpersonal conflicts.
06.01 Understand systems.
06.02 Comply with and follow chain of command.
06.03 Identify and highlight problems.
06.04 Adapt competencies to new situations/systems.
01.04 Analyse information.
04.01 Organize own work activities.
04.02 Set and revise own objectives and goals.
04.03 Organize and maintain own workplace.
04.04 Apply problem solving strategies.
04.05 Demonstrate initiative and flexibility.

Social Skills

1. Communication skills
2. Conceptual skills
3. Interpersonal skills
4. Multitasking and prioritizing
5. Self-discipline
6. Teamwork

Tools, Equipment and Materials (TEM)

ITEMS

1. Stationery
2. Kitchen utensils(whisk, wooden spoon, sieve, knife, chopping board,

pot, pan, mixing bowl, spatula, measuring spoon & cup)
3. Working table
4. Stove
5. Mixer
6. Food processor
7. Chillers
8. Freezer
9. Food containers
10. Piping bag
11. Batter and dough ingredients
12. Batter and dough standard recipe
13. Personal Protective Equipment (safety boot, Chef hat, apron, disposab

glove)

RATIO (TEM : Trainees)

As required
1:4

1:4
1:4
1:4
1:4
1:20
1:20
ble
1:1
1:1
1:1
1:1
1:1





JADUAL PEMBAHAGIAN WIM



JADUAL PEMBAHAGIAN BAHAN PE
HT-014-2:2011 PAS

C02- BATTER AND DO

Work Activities Kod &Tajuk Kertas Kod & Tajuk
Penerangan KertasTugasan
1. Identify batter and
dough preparation HT-014-2:2011- HT-014-2:2011-
requirements. C02/KP(1/9) C02/KT(1/9)

(Pengenalan Amalan (Pengenalan Amalan
Keselamatan, Keselamatan,
Kesihatan dan Kesihatan dan
Kebersihan) Kebersihan)

HT-014-2:2011- HT-014-2:2011-
C02/KP(2/9) C02/KT(2/9)

(Keperluan Penyediaan (Keperluan Penyediaan
Bater dan Doh) Bater dan Doh)

2. Prepare batter and HT-014-2:2011- HT-014-2:2011-
dough mise en place. C02/KP(3/9) C02/KT(3/9)

(Peralatan Bater dan (Peralatan Bater dan
Doh) Doh)

HT-014-2:2011- HT-014-2:2011-
C02/KP(4/9) C02/KT(4/9)

(Bahan-bahan Bater (Bahan-bahan Bater
dan Doh) dan Doh)

3. Carry out batter and HT-014-2:2011- HT-014-2:2011-
dough preparation. C02/KP(5/9) C02/KT(5/9)

(Penyediaan Bater) (Penyediaan Bater)

ENGAJARAN BERTULIS (WIM) TEORI
STRY PRODUCTION
OUGH PREPARATION

Kod & Tajuk Kertas Penilaian Berterusan
Kerja
Penilaian Penilaian Prestasi
HT-014-2:2011- Pengetahuan (KA) (PA)
C02/K(1/10)
HT-014-2:2011- HT-014-2:2011-
Pankek (Goreng C02/KA(1/1) C02/PA(1/1)
Minyak Sedikit)

HT-014-2:2011-
C02/K(2/10)

Cucur bilis (Goreng)

HT-014-2:2011-
C02/K(3/10)

Kuih Lapis (Kukus)

HT-014-2:2011-
C02/K(4/10)

Crepe (Goreng Tanpa
minyak)

HT-014-2:2011-
C02/K(5/10)

Kek span (Bakar /
folding)

HT-014-2:2011-
C02/K(6/10)

Donut (Menggoreng
minyak banyak)