WIM KVS PASTRI MODULAR 2,4,7 LENGKAP

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
PREPARATION
PARATION PREPARATION



    

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

HANDLING

 

 

 

AND HARD
REPARATION







CoCu 4

PUDDING
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 PUDDING PREPARATION

Competency Unit ID Pudding preparation is to produce pud
recipe, production requirement, sta
Manufacturing Practice (GMP) and H
be able to carry out pudding prepara
quantity.

Leve

Work Activities Related Knowledge Applied Skills

1. Identify pudding i. Safety, health and
preparation hygiene practices
requirements guidelines such as;
 OSHA
 Environmental
Quality Act 1974
(Act127)
 Halal product
compliance
 HACCP
 GMP

ii. Pudding standing order
iii. Production quantity

dding product in accordance with Standard Operating Procedure (SOP), standard
anding order, Hazard Analysis and Critical Control Points (HACCP), Good
Halal requirements. The personnel who are competent in producing pudding shall
ation, finishing, decoration and end product display to meet required quality and

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
pudding
determined

Work Activities Related Knowledge Applied Skills

iv. Delivery time
v. Pudding standard

recipe
vi. Types of pudding such

as;
 Hot

 Chocolate
pudding

 Bread butter
pudding

 Cold
 Corn pudding
 Rice pudding

vii. Pudding preparation
workflow

i. Interpret standing
order

ii. Determine produ
quantity

iii. Determine delive
time

iv. Obtain standard
recipe

v. Determine types
pudding

vi. Determine puddin
preparation work

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

v. Pudding
preparation
workflow
determined

g 2 hours Demonstration
uction &
ery
Observation

s of

ng
kflow

Attitude:
i. Resourceful in
identifying
pudding

Work Activities Related Knowledge Applied Skills

2. Prepare i. Types of cooking
pudding mise utensils and equipment
en place such as;
 Whisk
 Pan
 Scale
 Measurement cups
 Mixer
 Stove
 Mould
 Oven

ii. Function and usage of
cooking utensils and
equipment for pudding
preparation

iii. Determine pudding
ingredients such as;
 Flour
 Eggs
 Salt
 Sugar
 Milk
 Butter
 Custard powder
 Flavourings

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

preparation 3 hour Lecture i. Types of
requirements cooking
utensils and
Safety: equipment
-Not applicable- listed out

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

iii. Cooking
utensils and
equipment
arranged
accordingly

iv. Pudding
ingredients
determined
according to
standard
recipe

Work Activities Related Knowledge Applied Skills

i. Determine types
cooking utensils
equipment

ii. Determine functio
and usage of coo
utensils and
equipment

iii. Arrange cooking
utensils and
equipment

iv. Determine puddin
ingredients accor
to standard recip

Attitude / Safety / Training Delivery Assessment
Environmental Hours Criteria
Mode
of 4 hours
and Demonstration
&
on
oking Observation

ng
rding
pe

Attitude:
i. Organise in

preparing
pudding mise en
place

Safety:
i. Careful in

checking and
testing equipment
ii. Adhere to kitchen
safety practice

Work Activities Related Knowledge Applied Skills

3. Carry out i. Techniques of pudding
pudding preparation
preparation  Whisking
 Folding
 Mixing
 Creaming
method
 One stage
method

ii. Methods of pudding
preparation such as;
 Steaming
 Boiling
 Baking
 Chilling

iii. Procedure of pudding
preparation

i. Follow pudding
standard recipe

ii. Utilise cooking ute
and equipment

iii. Measure pudding
ingredients accord
to standard recipe

iv. Prepare pudding
ingredients accord
to standard recipe

v. Apply techniques
pudding preparatio

vi. Apply method of
pudding preparatio

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria
10 hour
Lecture i. Pudding
22 hours
standard

recipe

interpreted

ii. Cooking

utensil and

equipment

utilised

iii. Pudding

ingredients

measured

according to

standard

recipe

iv. Pudding

ingredients

prepared

according to

standard

ensil Demonstration recipe
& v. Techniques
ding
e Observation of pudding
preparation
ding
e applied
of
on vi. Method of

on pudding

cooking/

baking

applied

vii. Procedure of

pudding

preparation

followed

Work Activities Related Knowledge Applied Skills

vii. Follow procedure
pudding preparatio

4. Carry out i. Types of pudding

pudding product product finishing and

finishing and decoration such as:

decoration  Topping such as;

 Fruit base

 Chocolate

 Nuts

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

of
on

Attitude:
i. Adhere to

hygiene practise
ii. Neat and tidy in

carrying out
pudding
preparation

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

4 hour Lecture i. Types of
pudding
product
finishing and
decoration
listed out

Work Activities Related Knowledge Applied Skills

 Icing i. Determine types o
 Cream pudding product
 Cheese finishing and
ii. Technique of glazing decoration
and topping
iii. Method of pudding ii. Select ingredients
product display and materials for pudd
packaging product finishing a
decoration

iii. Apply techniques
glazing and toppin
pudding product
according to stand
order

iv. Display and pack
pudding product
according to
requirements

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

of 6 hours Demonstration ii. Ingredients
& and
s and materials for
ding Observation pudding
and product
of finishing and
ng decoration
ding selected

iii. Techniques
of glazing
and topping
pudding
product
applied
according to
standing
order

iv. Pudding
product
displayed
and packed

Attitude:
i. Adhere to

hygiene practise
ii. Neat and tidy in

finishing and

Work Activities Related Knowledge Applied Skills

5. Check pudding i. Pudding product
preparation appearance
product quality
and quantity ii. Pudding product texture
iii. Pudding product aroma
iv. Pudding product colour
v. Pudding product flavour

and taste
vi. Pudding product quantity

and quality contribution
factors

i. Check pudding pro
appearance

ii. Check pudding pro
texture

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

decoration
pudding product

Safety:
i. Wear appropriate

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

oduct 2 hours Lecture i. Pudding
oduct 2 hours appearance
Demonstration confirmed
&
ii. Pudding
Observation texture
confirmed

iii. Pudding
aroma
confirmed

iv. Pudding
colour
confirmed

v. Pudding
product
flavour and

Work Activities Related Knowledge Applied Skills

iii. Check pudding pro
aroma

iv. Check pudding pro
colour

v. Check pudding pro
flavour and taste

vi. Confirm pudding
product quantity m
with standing orde

6. Produce i. Organisation chart
pudding ii. Pudding preparation
preparation
activities report reporting format
iii. Method of reporting

pudding preparation
activities

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

oduct taste
oduct confirmed
oduct vi. Pudding
product
quantity
confirmed

meets Attitude:
er i. Responsible in

checking pudding
quality and
quantity
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. Pudding
preparation
activities
reporting
format
determined

Work Activities Related Knowledge Applied Skills

iv. Procedure of reporting
pudding preparation
activities

i. Determine person
involved

ii. Determine puddin
preparation activit
reporting format

iii. Apply method of
reporting pudding
preparation activit

iv. Generate pudding
preparation activit
report

v. Follow procedure
reporting pudding
preparation activit

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

1 hours ii. Method of

reporting

pudding

preparation

Demonstration activities

nnel applied
& iii. Pudding
ng Observation
ties preparation

activities

report

generated

ties
g
ties

of

ties
Attitude:
i. Meticulous in
writing report
ii. Clarity and
responsible in
reporting pudding
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. Pudding ingredients
12. Pudding 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
1:1
1:1
1:1
ble 1:1
1:1

References

REFERENCES

1. Lian M., Times Book International, 1981, Singapore Guide to Hotel
2. Roux M.&A., Mcdonald & Co. Ltd., London & Sydney, The Roux Br
3. Courtine R.J., The Hamlyn Publishing Group, 1988, London, Larous
4. Gail Sokol, Thomson Delmar Lerning (2006). About Professional Ba
5. Wyne Gisslen, John Wailey and Sons (2009). Professional Baking.
6. Ann Amernick, Wiley and Sons (2007). The Art Of The Dessert.
7. John C, Hodder Education (2008), Practical Cookery. 11th Edition.
8. Futura Training, Futura Training Pty. Ltd (2007) Pastry, Cakes and
9. Louise & Othmar Fassbind, Fabilo (2005) Artistik 3rd Edition.
10. Gisslen, W., John Wiley & Sons. (2005). Professional Baking (4th ed
11. Friberg, B., John Wiley & Sons. (2002). The Professional Pastry Ch
12. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P, Prent
13. Gisslen, Wayne, John Wiley & Sons (1946) Professional Baking Th
14. Bo Friberg Van Nostrand Reinhold, A Division of International Thom

ISBN 0-442-01597-6

& Catering Services, ISBN 9-971-65093-2
rothers on Patisserie, ISBN 0-356-12379-0
sse Gastronomique Cookery Encyclopaedia, , ISBN 0-749-30316-6
aking. 2nd Edition.

5th Edition.

Yeast goods, Hot and Cold Dessert. 2nd Edition.

dition).
hef: Fundamental of Baking and Pastry (4th edition).
tice Hall. (2004). On baking: A Textbook of Baking and Pastry Fundamentals.
hird Edition, ISBN 0-471-34646-2
mpson Publishing Inc, The PROFESSIONAL Pastry Chef, Third Edition





JADUAL PEMBAHAGIAN WIM



JADUAL PEMBAHAGIAN BAHAN
HT-014-2:2011 PAS
C04- PUDDING

Work Activities Kod &Tajuk Kertas Kod & Tajuk
Penerangan KertasTugasan
1. Identify pudding
preparation HT-014-2:2011- HT-014-2:2011-
requirements C04/P(1/7) C04/T(1/7)

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

HT-014-2:2011- HT-014-2:2011-
C04/P(2/7) C04/T(2/7)

(Pengenalan kepada (Pengenalan kepada
keperluan penyediaan keperluan penyediaan

hidangan puding) hidangan puding)

HT-014-2:2011- HT-014-2:2011-
C04/P(3/7) C04/T(3/7)

(Bahan penyediaan (Bahan penyediaan
hidangan puding) hidangan puding)

2. Prepare pudding
mise en place

HT-014-2:2011- HT-014-2:2011-
C04/P(4/7) C04/T(4/7)

(Peralatan penyediaan (Peralatan penyediaan
hidangan puding) hidangan puding)

3. Carry out pudding HT-014-2:2011- HT-014-2:2011-
preparation C04/P(5/7) C04/T(5/7)

(Teknik dan cara (Teknik dan cara
penyediaan hidangan penyediaan hidangan

puding) puding)

N PENGAJARAN BERTULIS (WIM)
STRY PRODUCTION

PREPARATION

Kod & Tajuk Kertas Penilaian Berterusan
Kerja
Penilaian Penilaian Prestasi
HT-014-2:2011- Pengetahuan (KA) (PA)
C04/K(1/9)
HT-014-2:2011- HT-014-2:2011-
Agar-agar sirap C04/KA(1/1) C04/PA(1/1)

HT-014-2:2011-
C04/K(2/9)

Agar-agar santan
pandan

HT-014-2:2011-
C04/K(3/9)

Puding koktel buah-
buahan

HT-014-2:2011-
C04/K(4/9)

Puding roti mentega

HT-014-2:2011-
C04/K(5/9)

Puding gula hangus

HT-014-2:2011-
C04/K(6/9)
Puding triffle

HT-014-2:2011-
C04/K(7/9)

Puding jagung

Work Activities Kod &Tajuk Kertas Kod & Tajuk
Penerangan KertasTugasan

4. Carry out pudding HT-014-2:2011- HT-014-2:2011-
product finishing C04/P(6/7) C04/T(6/7)
and decoration
(Hiasan dan kualiti (Hiasan dan kualiti
5. Check pudding hidangan puding) hidangan puding)
quality and
quantity

6. Produce pudding HT-014-2:2011- HT-014-2:2011-
preparation C04/P(7/7) C04/T(7/7)
activities report
(Laporan aktiviti (Laporan aktiviti
penyediaan hidangan penyediaan hidangan

puding) puding)

Kod & Tajuk Kertas Penilaian Berterusan
Kerja
Penilaian Penilaian Prestasi
HT-014-2:2011- Pengetahuan (KA) (PA)
C04/K(8/9)

Puding coklat

HT-014-2:2011-
C04/K(9/9)

Puding sagu gula
Melaka

KERTAS
PENERANGAN

HT-014-2:2011
PASTRY PRODUCTION