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

Tidak dibenarkan mengeluar ulang mana-mana bahagian artikel, ilustras da nisi
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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
PREPARATION
PARATION PREPARATION



    

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

HANDLING

 

 

 

AND HARD
REPARATION







CoCu 7

CAKE 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 CAKES PREPARATION

Competency Unit ID Cakes preparation is to produce cak
recipe, production requirement, sta
Manufacturing Practice (GMP) and H
be able to carry out cakes preparation

Leve

Work Activities Related Knowledge Applied Skills

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

ii. Cakes standing order
iii. Production quantity
iv. Delivery time

kes 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 cakes preparation shall

n, product finishing and end product display to meet required quality and quantity.

el 2 Training 132 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. Cakes
preparation
workflow
determined

Work Activities Related Knowledge Applied Skills

v. Cakes standard recipe
vi. Types of cakes such

as;
 Sponge
 Chiffon
 Butter
 Cheese

vii. Cakes preparation
workflow

i. Interpret standing
order

ii. Determine produ
quantity

iii. Determine delive
time

iv. Obtain standard
recipe

v. Determine types
cakes

vi. Determine cakes
preparation work

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

g 3 hours Demonstration
uction &
ery
Observation

s of

s
kflow

Attitude:
i. Resourceful in
identifying cakes
preparation
requirements

Safety:
-Not applicable-

Work Activities Related Knowledge Applied Skills

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

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

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

i. Determine types
cooking utensils
equipment

ii. Determine functio
and usage of coo

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria
Lecture
6 hour i. Types of
cooking
utensils
and
equipment
determined

ii. Function
and usage
of cooking
utensils
and
equipment
determined

iii. Cooking
utensils
and
equipment
arranged
accordingly

iv. Cakes
ingredients
determined

of 12 hours Demonstration
and &

on Observation
oking

Work Activities Related Knowledge Applied Skills

utensils and
equipment
iii. Arrange cooking
utensils and
equipment
iv. Determine cakes
ingredients

3. Carry out cakes i. Techniques of cakes
preparation preparation
 Folding
 Mixing
 Creaming
method
 Melting method
 One stage
method
 Sponge method

ii. Methods of cakes
preparation such as;
 Baking

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

s

Attitude:
i. Organise in

planning of cakes
mise en place

Safety: Lecture i. Cakes
i. Careful in standard
recipe
checking and interpreted
testing equipment
ii. Adhere to kitchen ii. Utensil and
safety practice equipment
utilised
18 hour
iii. Cakes
ingredients
according to
standard
recipe
measured

Work Activities Related Knowledge Applied Skills

 Water bath i. Follow cakes stan
 Steaming recipe
iii. Procedures of cakes
preparation ii. Utilise utensil and
equipment

iii. Measure cakes
ingredients accord
to standard recipe

iv. Prepare cakes
ingredients accord
to standard recipe

v. Apply techniques
cakes preparation

vi. Apply method of c
preparation metho

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

ndard 48 hours Demonstration iv. cakes
& ingredients
d prepared
Observation according to
ding standard
e recipe

ding v. techniques
e of cakes
of preparation
n applied
cakes
od vi. method of
cakes
preparation
applied

Attitude:
i. Adhere to

hygiene practise
ii. Neat and tidy in

carrying out
cakes preparation

Safety:
i. Wear appropriate

Personal
Protective
Equipment (PPE)

Work Activities Related Knowledge Applied Skills

4. Carry out cakes i. Types of cakes product
product finishing and decoration
finishing and such as:
decoration  Topping such as;
 Fruit base/jam
 Chocolate
 Nuts
 Icing
 Cream
 Filling such as;
 Chocolate
 Fruit base/jam
 Butter cream
 Cream

ii. Technique of glazing,
topping and filling

iii. Method of cakes
product display and
packaging

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

ii. Careful when
handling sharp
utensils and
electrical
equipment

iii. Adhere to kitchen
safety, hygiene
and health
procedure

12 hour Lecture i. Determine
types of
cakes
product
finishing and
decoration

ii. Select
ingredients
and
materials for
cakes
finishing and
decoration

iii. Apply
techniques
of glazing
and topping
cakes
product
according to

Work Activities Related Knowledge Applied Skills

i. Determine types o
cakes product finis
and decoration

ii. Select ingredients
materials for cake
finishing and
decoration

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

iv. Cakes product dis
and packed accor
to requirements

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

of 22 hours Demonstration standing
shing & order
iv. Cakes
s and Observation product
es display and
packed
of according to
ng requirement
s
ding

splay
rding

Attitude:
i. Adhere to

hygiene practise
ii. Neat and tidy in

finishing and
decoration cakes
product

Safety:
i. Wear appropriate

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

Work Activities Related Knowledge Applied Skills

5. Check cakes i. Cakes product
preparation appearance
product quality
and quantity i. Cakes product texture
ii. Cakes product aroma
iii. Cakes product colour
iv. Cakes product flavour

and taste
v. Cakes product quantity

and quality contribution
factors

i. Check cakes prod
appearance

ii. Check cakes prod
texture

iii. Check cakes prod
aroma

iv. Check cakes prod
colour

v. Check cakes prod
flavour and taste

vi. Confirm cakes pro
quantity meets with
standing order

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

and health
procedure

duct 2 hours Lecture i. Cakes
4 hours product
duct Demonstration appearance
duct & confirmed

duct Observation ii. Cakes
product
duct texture
confirmed
oduct
h iii. Cakes
product
Attitude: aroma
i. Responsible in confirmed

checking cakes iv. Cakes
product
colour
confirmed

v. Cakes
product
flavour and
taste
confirmed

vi. Cakes
product
quantity
confirmed

Work Activities Related Knowledge Applied Skills

6. Produce cakes i. Flow of reporting line

preparation ii. Cakes preparation

activities report reporting format

iii. Method of reporting

cakes preparation

activities such as;

 Verbal

 Checklist

 Written

iv. Procedure of reporting

cakes preparation

activities

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

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. Cakes
preparation
activities
reporting
format
determined

ii. Method of
reporting
cakes
preparation
activities
applied

iii. Cakes
preparation

Work Activities Related Knowledge Applied Skills

i. Determine person
involved

ii. Determine cakes
preparation activit
reporting format

iii. Apply method of
reporting cakes
preparation activit

iv. Generate cakes
preparation activit
report

v. Follow procedure
reporting cakes
preparation activit

Attitude / Safety / Training Delivery Assessment
Environmental Hours Mode Criteria

nnel 1 hours Demonstration activities

& report

Observation generated

ties

ties

ties

of

ties

Attitude:
i. Meticulous in

writing report
ii. Clarity and

responsible in
reporting cakes
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, nozzle, rolling
pin, cakes, cutter, scraper, can opener, pastry brush, turn table, cake
board)
3. Working table
4. Stove
5. Mixer
6. Food processor
7. Chillers
8. Freezer
9. Food containers
10. Piping bag
11. Cakes ingredients
12. Cakes 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
1:1
ble 1:1

References

REFERENCES

1. Futura Training (2007).Pastry, Cakes and Yeast Goods.2nd Edition.
1. Lian M., Times Book International (1981) Singapore, Guide to Hote
2. Geerts R., Vantage House (1989), Belgium Belgian Chocolates
3. Roux M.&A., Mcdonald & Co. Ltd., London & Sydney The Roux Bro
4. Courtine R.J., The Hamlyn Publishing Group (1988) London, Larou
5. Gail Sokol, Thomson Delmar Lerning (2006), About Professional Ba
6. Gisslen, W. John Wiley & Sons Inc (2009), Professional Baking 5th
7. Gisslen, W. John Wiley & Sons Inc (2005), Professional Baking 4th
8. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P. Prent
9. Joseph Amendola, Nicole Rees, John Wiley & Sons. (2002), The B
10. Gisslen, Wayne John Wiley & Sons. (1946), Professional Baking Th
11. Bo Friberg Van Nostrand Reinhold, A Division of International Thom

ISBN 0-442-01597-6

.
el & Catering Services, ISBN 9-971-65093-2.

others on Patisserie, ISBN 0-356-12379-0.
usse Gastronomique Cookery Encyclopaedia, ISBN 0-749-30316-6.
aking 2nd Edition.

Edition.
edition.
tice Hall (2004), On baking: A Textbook of Baking and Pastry Fundamentals.
Baker’s Manual Fifth Edition, ISBN 0-471-40525-6
hird Edition, ISBN 0-471-34646-2
mpson Publishing Inc, The PROFESSIONAL Pastry Chef, Third Edition,





JADUAL PEMBAHAGIAN WIM



JADUAL PEMBAHAGIAN BAHAN PE
HT-014-2:2011 PAS
C07- CAKE PR

Work Activities Kod &Tajuk Kertas Kod & Tajuk
Penerangan KertasTugasan
1. Identify cakes
preparation HT-014-2:2011- HT-014-2:2011-
requirements C07/P(1/8) C07/T(1/8)

2. Prepare cakes (Amalan Keselamatan, (Amalan Keselamatan,
mise en place Kesihatan dan Kesihatan dan
Kebersihan) Kebersihan)
3. Carry out cakes
preparation HT-014-2:2011- HT-014-2:2011-
C07/P(2/8) C07/T(2/8)

(Pengenalan kepada (Pengenalan kepada
keperluan penyediaan keperluan penyediaan

kek) kek)

HT-014-2:2011- HT-014-2:2011-
C07/P(3/8) C07/T(3/8)

(Bahan penyediaan (Bahan penyediaan
kek) kek)

HT-014-2:2011- HT-014-2:2011-
C07/P(4/8) C07/T(4/8)

(Peralatan penyediaan (Peralatan penyediaan
kek) kek)

HT-014-2:2011- HT-014-2:2011-
C07/P(5/8) C07/T(5/8)

(Teknik dan cara (Teknik dan cara
penyediaan kek) penyediaan kek)

ENGAJARAN BERTULIS (WIM) TEORI
STRY PRODUCTION
REPARATION

Kod & Tajuk Kertas Penilaian Berterusan
Kerja
Penilaian Penilaian Prestasi
HT-014-2:2011- Pengetahuan (KA) (PA)
C07/K(1/9)
Kek span HT-014-2:2011- HT-014-2:2011-
C07/KA(1/1) C07/PA(1/1)
HT-014-2:2011-
C07/K(2/9)

Kek mentega

HT-014-2:2011-
C07/K(3/9)
Kek chiffon

HT-014-2:2011-
C07/K(4/9)
Kek keju

HT-014-2:2011-
C07/K(5/9)

Kek coklat kukus

HT-014-2:2011-
C07/K(6/9)
Kek gulung

HT-014-2:2011-
C07/K(7/9)

Kek buah kukus