MODUL PENYEDIAAN DAN PEMBUATAN MAKANAN

Kertas Kerja 9/Work Sheet 9 217-222
Kertas Kerja 10/Work Sheet 10 223-228
Kertas Kerja 10/Work Sheet 11 229-234
Kertas Kerja 10/Work Sheet 12 235-240
5.4 Penilaian Pengetahuan / Knowledge Assessment
Penilaian Pengetahuan 1/ Knowledge Assessment 1 243-247
Penilaian Pengetahuan 2/ Knowledge Assessment 2 249-256
Penilaian Pengetahuan 3/ Knowledge Assessment 3 257-264
Penilaian Pengetahuan 4/ Knowledge Assessment 4 265-270
Penilaian Pengetahuan 5/ Knowledge Assessment 5 271-276
Penilaian Pengetahuan penuh/ Knowledge Assessment
Full set 277-293
5.5 Penilaian Prestasi / Performance Assessment
Penilaian Prestasi 1/ Performance Assessment 1 295-303
Penilaian Prestasi 2/ Performance Assessment 2 305-312

6

CARTA PROFIL
KOMPETENSI

(COMPETENCY PROFILE CHART)

HT-012-2:2012/C07
BREAKFAST PRODUCTION

7

8

COMPETENCY PROFILE CHART (CPC)

SECTOR HOSPITALITY AND TOURISM
SUB SECTOR
JOB AREA KITCHEN
JOB LEVEL
FOOD PREPARATION AND PRODUCTION

TWO (2) JOB

COMPETENCY COMP

CORE HYGIENE, COOKING
KITCHEN TECHNIQUE
SAFETY AND
FOOD HANDLING CU02

CU01

APPETIZER BREAKFAST
PRODUCTION PRODUCTION

CU06 CU07

ELECTIVE BASIC KITCHEN BASIC
EQUIPMENT STEWARDING

MAINTENANCE E02

E01 9

N MAIN COURSE RICE AND
AREA CODE PRODUCTION FARINACEOUS
PETENCY UNIT PRODUCTION
CU04
STOCK, SOUPS CU05
AND HOT SAUCE CATERING
SET-UP
PRODUCTION
ACTIVITIES
CU03
CU09
DESSERT
PRODUCTION

CU08

BASIC
BUTCHERY

E03

9

1

10

LALUAN LATIHAN

(TRAINING PATHWAY)

HT-012-2:2012/C07
BREAKFAST PRODUCTION

11

12

1

13

1

14

KURIKULUM
UNIT KOMPETENSI

(CURRICULUM
OF

COMPETENCY UNIT)

HT-012-2:2012/C07
BREAKFAST PRODUCTION

15

16

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTIO
Competency Unit Title BREAKFAST PRODUCTION

Learning Outcome The person who is competent in this CU shall be
requirement in accordance with food standards s
Competency Unit ID completion of this competency unit, trainee will b

 Identify breakfast production menu requi
 Select breakfast production standard rec
 Select suitable breakfast production uten
 Select breakfast production ingredients
 Carry out breakfast dishes production

HT-012-2:2012-C02 Leve

Work Activities Related Knowledge Related Skills

1. Identify i. Introduction of breakfast
breakfast production menu requirement
production  Local (Malaysian) breakfast
menu menu
requirement - Malay
- Indian
- Chinese
 International breakfast menu
- Continental
- American
 Breakfast categories
- Set

- Buffet

1

ON

e able to produce breakfast production to ensure foods produced meet the
set by the establishment and to provide food for guest satisfaction. Upon
be able to:-
irement
cipes
nsils and equipment

el 2 Training 72 Credit 7
Duration Values Assessment Criteria
Delivery
Attitude/safety/ Training Mode

Enviromental Hours

4 Lecture, i. Breakfast

Video production menu

Presentation requirement

& Observation interpreted

ii. Categories of

breakfast clarified

iii. Types of breakfast

dishes interpreted

iv. Local breakfast

production menu

requirement

clarified.

v. International

breakfast

production menu

requirement

clarified

17

Work Activities Related Knowledge Related Skills

ii. Identify types of dishes i. Determine local
 Local breakfast breakfast producti
 International breakfast menu requirement

ii. Determine
international
breakfast producti
menu requirement

iii. Determine types o
local and
international
breakfast dishes

1

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode
8

ion Demonstration
t , Observation
& Hand-on
ion Practices
t
of

Attitude:
i. Meticulous in

identifying
breakfast
production
menu
requirement
ii. Apply
hygiene and
cleanliness
of work area

Safety:
i. Adhere to

safety
and HACCP
requirement

18

Work Activities Related Knowledge Related Skills

2. Select i. Introduction types of breakfast
breakfast
production production menu
standard
recipes  Local (Malaysian) breakfast

- Malay
 Nasi lemak
 Lontong
 Nasi kerabu
 Nasi dagang

- Indian
 Thosai
 Roti canai
 Murtabak
 Capati

- Chinese
 Teow chew porridge
 Din sum

 International breakfast

production menu

- Continental
 Bakery product
 Cut fruits
 Fruit juice

- American
 Eggs
 Pancake
 Waffle
 French toast
 Fruit juice
 Bakery product
 Cereals

1

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode
4 i. Types of
Lecture, breakfast dishes
Video standardizes
recipes selected
Presentation
& Observation ii. Local breakfast
and International
breakfast menu
interpreted

iii. Local and
International
breakfast recipes
clarified

19

Work Activities Related Knowledge Related Skills

ii. Understanding of breakfast

production standard recipes

 Local (Malaysian) breakfast

- Malay
 Nasi lemak
 Lontong
 Nasi kerabu
 Nasi dagang

- Indian
 Thosai
 Roti canai
 Murtabak
 Capati

- Chinese
 Teow chew porridge
 Din sum

 International breakfast

recipes

- Continental
 Bakery product
 Cut fruits
 Fruit juice

- American
 Eggs
 Pancake
 Waffle
 French toast
 Fruit juice
 Bakery product

2

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode

20

Work Activities Related Knowledge Related Skills

i. Determine types of
local and Internationa
breakfast dishes

standardizes recipes

 Local (Malaysian)

breakfast

- Malay
 Nasi lemak
 Lontong
 Nasi kerabu
 Nasi dagang

- Indian
 Thosai
 Roti canai
 Murtabak
 Capati

- Chinese
 Teow chew

porridge
 Din sum

- Continental
 Bakery
product
 Cut fruits
 Fruit juice

- American
 Eggs
 Pancake
 Waffle
 French toas
 Fruit juice
 Bakery produ

2

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode

8 Demonstration
al & Hand-on

Practices

st
uct

21

Work Related Knowledge Related Skills
Activities
ii. Implement of
local breakfast
and International
breakfast menu

iii. Understanding of
local and
International
breakfast recipes

3. Select i. Identify types and usage of
suitable
breakfast breakfast production utensils
production and equipment
utensils and
equipment  Local (Malaysian)
breakfast
- Malay
- Indian
- Chinese

 International breakfast
- Continental
- American

2

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode

Attitude:
i. Meticulous in

selecting
breakfast
production
standard recipes
ii. Apply hygiene and
cleanliness of
work area

Safety:
i. Adhere to safety

and HACCP
requirement

4 Lecture, i. Types of utensils

Video and equipment

Presentation clarified

& Observation ii. The usage of

utensils and

equipment applied

22

Work Activities Related Knowledge Related Skills

i. Determine types Attitu
of utensils and i. M
equipment
su
ii. Determine the pr
usage of eq
utensils and ii. Ap
equipment such cl
as;
 Cutting
 Portioning
 Cooking

Safe
i. A

r

4. Select i. Types of
breakfast breakfast
production production
ingredients ingredients

ii. Importance of
breakfast
production
ingredients

iii. Quality of
breakfast
production
ingredients

2

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode
8
Demonstration
& Hand-on
Practices

ude:
Meticulous in selecting
uitable breakfast

roduction utensils and
quipment
pply hygiene and
leanliness of work area

ety:
Adhere to safety
and HACCP
requirement

4 Lecture, i. Types of breakfast

Video production
Presentation ingredients
& Observation identified

ii. Quality of

breakfast

ingredients

applied

23

Work Activities Related Knowledge Related Skills

i. Determine types of Att
breakfast i. M
production
ingredients b
i
ii. Ensure quality of ii. A
breakfast c
production
ingredients

iii. Carry out Mise-
en-place properly

Sa
i.

5. Carry out i. Introduction and
breakfast understanding of
dishes breakfast dishes
production preparation and
cooking
 Local (Malaysian)
breakfast
 International
breakfast

ii. Importance of
portioning breakfast
dishes production
items

2

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode
8 Mise-en-place
Demonstration properly performed
& Hand-on
Practices

titude:
Meticulous in selecting
breakfast production
ingredients
Apply hygiene and
cleanliness of work area

afety:
Adhere to safety
and HACCP
requirement

8 Lecture, i. Types of breakfast

Video dishes preparation

Presentation and cooking

& Observation determined

ii. Portioning applied

iii. Taste and flavour

applied

iv. Presentation and

garnish technique

performed

24

Work Activities Related Knowledge Related Skills

 Food cost i. Apply types of
 Standard serving breakfast dishe
iii. Identify breakfast dishes preparation an
production technique cooking
 Taste
 Flavour ii. Ensure portioni
 Presentation iii. Comply taste an
 Garnish
flavour
iv. Apply

presentation an
garnish techniq

2

Attitude/safety/ Training Delivery Assessment Criteria
Enviromental Hours Mode

16 Demonstration
es & Hand-on
nd Practices

ing
nd

nd
que Attitude:

i. Meticulous in
carrying-out
breakfast
dishes
production

ii. Apply hygiene
and cleanliness
of work area

Safety:
i. Adhere to

safety
and HACCP
requirement

25

Employability Skills

CORE ABILITIES
01.01 Identify and gather information
01.02 Document information, procedures or processes
01.03 Utilize basic IT applications
01.04 Analyze information
01.05 Utilize the Internet to locate and gather information
01.06 Utilize word processor to process information

02.01 Interpret and follow manuals, instructions and SOP’s
02.02 Follow telephone/ telecommunication procedures
02.03 Communicate clearly
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
02.06 Write memos and letters
02.07 Utilize Local Area Network (LAN)/Intranet to exchange information
02.08 Prepare pictorial and graphic information

03.01 Apply cultural requirements to the workplace
03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group

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

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

2

SOCIAL SKILLS
1. Communication Skills
2. Conceptual Skills
3. Interpersonal Skills
4. Learning Skills
5. Leadership Skills
6. Multitasking and prioritizing
7. Self-discipline
8. Teamwork

26

06.05 Analyze technical systems
06.06 Monitor and correct performance of systems

Tools, Equipment and Materials (TEM)
ITEMS

1. Kitchen Equipment
2. Kitchen Utensils
3. Ingredients
4. Checklist
5. Standard Recipe
6. Standard Operation Procedure (SOP)/Manual
7. Standard Form

REFERENCES
1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-
3. The Culinary Institute of America, In the Hands of a Chef: The Professiona
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 97
5. Online Video Resources
 Roux-Be (The Reluctant Chef online resources) - http://www.reluctan
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryre
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary & related

2

RATIO (TEM: TRAINEES)
1:5
1:1
1:1
1:1
1:1
1:5
1:1

n. Wiley. ISBN: 978-0-470-42135-2
-0-470-19752-3
al Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
78-0-471-20202-8
ntgourmet.com/rouxbe.htm
eference/tp/culinaryvideos.htm
d resources) - http://www.ciachef.edu/

27

28

JADUAL PEMBAHAGIAN
BAHAN PENGAJARAN

BERTULIS/WIM

(WRITTEN INSTRUCTIONAL MATERIAL)

HT-012-2:2012/C02
COOKING TECHNIQUE

29

30

JADUAL PEMBAHAGIAN BAHAN PEN

HT-012-2: 2012 – C07: BR

Work Activities Lesson Plan
(Tajuk)

1. Identify breakfast production HT-012-2:2012-C07/P(1/5)PM
menu requirement. (Pengenalan menu sarapan pagi)

2. Select suitable breakfast HT-012-2:2012-C07/P(2/5)PM
production cooking utensils (Jenis peralatan dan kegunaan)
and equipment.

3. Select breakfast production HT-012-2:2012-C07/P(3/5)PM
standard recipes. (Jenis sarapan pagi tempatan dan
antarabangsa)

4. Select breakfast production HT-012-2:2012-C07/P(4/5)PM
ingredients. (Jenis sarapan pagi tempatan dan
antarabangsa)

5. Carry out breakfast dishes HT-012-2:2012-C07/P(5/5)PM
productions. (Produk sarapan pagi tempatan
dan antarabangsa)

3

NGAJARAN BERTULIS (WIM) (TEORI)

REAKFAST PRODUCTION

Information Sheet Assignment Sheet
(Tajuk) (Tajuk)

HT-012-2:2012-C07/P(1/5) HT-012-2:2012-C07/T(1/5)
(Pengenalan menu sarapan pagi) (Pengenalan menu sarapan
pagi)
HT-012-2:2012-C07/P(2/5)
(Jenis peralatan dan kegunaan) HT-012-2:2012-C07/T(2/5)
(Jenis peralatan dan kegunaan)

HT-012-2:2012-C07/P(3/5) HT-012-2:2012-C07/T(3/5)
(Jenis sarapan pagi tempatan dan (Jenis sarapan pagi tempatan)
antarabangsa)
HT-012-2:2012-C07/T(4/5)
HT-012-2:2012-C07/P(4/5) (Jenis sarapan pagi
(Jenis sarapan pagi tempatan dan antarabangsa)
antarabangsa)

HT-012-2:2012-C07/P(5/5) HT-012-2:2012-C07/T(5/5)
(Produk sarapan pagi tempatan (Produk sarapan pagi tempatan
dan antarabangsa) dan antarabangsa)

31

JADUAL PEMBAHAGIAN BAHAN PEN

HT-012-2:2012-C07: BRE

Work Activities Lesson
(Taj
1. Identify breakfast production menu
requirement. HT-012-2:2012-
(NASI L
3. Select suitable breakfast
production cooking utensils and HT-012-2:2012-
equipment. (LONT

2. Select breakfast production HT-012-2:2012-
standard recipes. (MURT

4. Select breakfast production HT-012-2:2012-
ingredients. (CAP

5. Carry out breakfast dishes HT-012-2:2012-
productions. (TEOW CHEW

HT-012-2:2012-
(HAR GOW

HT-012-2:2012-
(JUS DAN POT
HT-012-2:2012-

(SCO
HT-012-2:2012-

(OME
HT-012-2:2012-C

( PAN
HT-012-2:2012-C

(WA
HT-012-2:2012-C

(MU

3

NGAJARAN BERTULIS (WIM) (AMALAI)

EAKFAST PRODUCTION

n Plan Work Sheet
juk) (Tajuk)

-C07/K(1/12)PM1 HT-012-2:2012-C07/K(1/12)PM1
LEMAK) (NASI LEMAK)
-C07/K(2/12)PM2
TONG) HT-012-2:2012-C07/K(2/12)PM2
-C07/K(3/12)PM3 (LONTONG)
TABAK)
-C07/K(4/12)PM4 HT-012-2:2012-C07/K(3/12)PM3
PATI) (MURTABAK)
-C07/K(5/12)PM5
W PORRIDGE) HT-012-2:2012-C07/K(4/12)PM4
-C07/K(6/12)PM6 (CAPATI)
W DIM SUM)
-C07/K(7/12)PM7 HT-012-2:2012-C07/K(5/12)PM5
TONGAN BUAH) (TEOW CHEW PORRIDGE)
-C07/K(8/12)PM8
ONES) HT-012-2:2012-C07/K(6/12)PM6
-C07/K(9/12)PM9 (HAR GOW DIM SUM)
ELLETE)
C07/K(10/12)PM10 HT-012-2:2012-C07/K(7/12)PM7
NCAKE) (JUS DAN POTONGAN BUAH)
C07/K(11/12)PM11 HT-012-2:2012-C07/K(8/12)PM8
AFFLE)
C07/K(12/12)PM12 (SCONES)
UFFIN) HT-012-2:2012-C07/K(9/12)PM9

(OMELLETE)
HT-012-2:2012-C07/K(10/12)PM10

( PANCAKE)
HT-012-2:2012-C07/K(11/12)PM11

(WAFFLE)
HT-012-2:2012-C07/K(12/12)PM12

(MUFFIN)

32

JADUAL PEMBAHAGIAN P
PENILAIAN PENGETAHUAN (KA)

HT-012-2:2012-C07: BRE

New Work Activities Knowledge
(Penilaian P
1. Identify breakfast production menu HT-012-2:201
requirement.
HT-012-2:201
2. Select suitable breakfast production
cooking utensils and equipment. HT-012-2:201

3. Select breakfast production standard HT-012-2:201
recipes.
HT-012-2:201
4. Select breakfast production
ingredients.

5. Carry out breakfast dishes
productions.

3

PENILAIAN BERTERUSAN
) DAN PENILAIAN PRESTASI (PA)

EAKFAST PRODUCTION

e Assessment Performance Assessment
Pengetahuan) (Penilaian Prestasi)
12-C07/KA(1/4)
HT-012-2:2012-C07/PA(1/4)
12-C07/KA(2/4) (Nasi Lemak)

12-C07/KA(3/4) HT-012-2:2012-C07/PA(2/4)
(Capati)
12-C07/KA(4/4)
HT-012-2:2012-C07/PA(3/4)
12-C07/KA(5/5) (Omelette)

HT-012-2:2012-C07/PA(4/4)
(Jus dan potongan)

HT-012-2:2012-C07/PA(4/4)
(Scones)

33

JADUAL PEMBAHAGIAN MASA
HT-012-2:2012-C07: BRE

Work Activities Pelan Mengajar Teori Masa
(Tajuk) (

1. Identify breakfast HT-012-2:2012-C07/P(1/5)PM
production menu (Pengenalan menu sarapan pagi)
requirement.

2. Select suitable HT-012-2:2012-C07/P(2/5)PM
breakfast production (Jenis peralatan dan kegunaan)
cooking utensils and
equipment.

3. Select breakfast HT-012-2:2012-C07/P(3/5)PM

production standard (Jenis sarapan pagi tempatan dan

recipes. antarabangsa)

4. Select breakfast HT-012-2:2012-C07/P(4/5)PM
production (Jenis sarapan pagi tempatan dan
ingredients. antarabangsa)

5. Carry out breakfast HT-012-2:2012-C07/P(5/5)PM
dishes productions. (Produk sarapan pagi tempatan
dan antarabangsa)

JUMLAH JAM

3

PEMBELAJARAN BERSEMUKA
EAKFAST PRODUCTION

Bersemuka Pelan Mengajar Amali Masa Bersemuka
Teori ) (Tajuk) ( Amali )

23 HT-012-2:2012-C07/K(1/12)PM1 40
(NASI LEMAK)

HT-012-2:2012-C07/K(2/12)PM2

(LONTONG)

HT-012-2:2012-C07/K(3/12)PM3

11 (MURTABAK) 40

HT-012-2:2012-C07/K(4/12)PM4

(CAPATI)

HT-012-2:2012-C07/K(5/12)PM5

(TEOW CHEW PORRIDGE)

23 HT-012-2:2012-C07/K(6/12)PM6 40

(HAR GOW DIM SUM)

HT-012-2:2012-C07/K(7/12)PM7

(JUS DAN POTONGAN BUAH)

HT-012-2:2012-C07/K(8/12)PM8

(SCONES)

35 HT-012-2:2012-C07/K(9/12)PM9 80

(OMELLETE)

HT-012-2:2012-C07/K(10/12)PM10

(PANCAKE)

HT-012-2:2012-C07/K(11/12)PM11

(WAFFLE)

48 HT-012-2:2012-C07/K(12/12)PM12 80

(MUFFIN)

140 JUMLAH JAM 280

34

RUJUKAN UNTUK PENGIRAAN MAS

WORK ACTIVITIES

1. Identify breakfast production menu requireme
2. Select suitable breakfast production cooking

and equipment.
3. Select breakfast production standard recipes
4. Select breakfast production ingredients.
5. Carry out breakfast dishes productions.

(TRAINING DURATION = 420 JAM

JADUAL PENETAPAN PERATUSAN MASA A
HT-012-2:2012 FOOD PREPA
HT-012-2:2012-C07 BRE

Pecahan Masa

Kod CU Jumlah Bersemuka Kendiri Pe
HT-012-2:2012-C02 Jam (Y) (A) (B)
80
420 10

3

SA BERSEMUKA TEORI DAN AMALI

(RUJUK CoCU: C07)
TRAINING HOURS

RELATED RELATED
KNOWLEDGE SKILLS

ent. 23 40
utensils
s. 11 40

M) 23 40
35 80
48 80
140 280

AKTIVITI PEMBELAJARAN DAN PENILAIAN
ARATION AND PRODUCTION
EAKFAST PRODUCTION

a (%) Pecahan Masa (Jam)
enilaian
Jumlah Bersemuka Kendiri Penilaian
(C) 100
10 (A/100 X Y) (B/100 X Y) (C/100 X Y)
35
336 42 42