NOSS

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

62

Tools, Equipment and Materials (TEM)

Items

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

References

REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISB
3. The Culinary Institute of America, In the Hands of a Chef: The Profe

470-08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. IS
5. Online Video Resources

 Roux-Be (The Reluctant Chef online resources) - http://www.re
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culin
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary &

RATIO (TEM : Trainees)
1:5
1:1
As required
1:1
1:1
1:5
1:1

Edition. Wiley. ISBN: 978-0-470-42135-2
BN 978-0-470-19752-3
essional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-
SBN: 978-0-471-20202-8
eluctantgourmet.com/rouxbe.htm
naryreference/tp/culinaryvideos.htm
related resources) - http://www.ciachef.edu/

63

CURRICULUM of COMPETENCYUNIT (CoCU)

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODU
Competency Unit Title MAIN COURSE PRODUCTION

Learning Outcome The person who is competent in this
Competency Unit ID produced meet the requirement in ac
food for guest satisfaction. Upon com

 Obtain main course production
 Select main course production
 Select suitable cooking utensils
 Select main course production
 Carry out main course dishes p

HT-012-2:2012-C04 Level

Work Activities Related Knowledge Related Skills

1. Obtain main course i. Main course
production menu production menu
requirement requirement
 Meat
- Introduction
- Muscle composition
- Inspection and
grading of meats
- Aging meats
- Purchasing and
storing meats
- Handling and
storage of uncooked
meat and cooked
meat
- Meat classification

UCTION

CU shall be able to produce Main Course Production to ensure foods
ccordance with food standards set by the establishment and to provide

mpletion of this competency unit, trainee will be able to:-

n menu requirement

standard recipes

s and equipment

ingredients

production

2 Training 102 Credit 10
Duration Values
Training Delivery Assessment
Attitude /Safety/ Hours Mode Criteria

Environmental

6 Lecture, i. Type of meat

Video menu

Presentation requirement

& interpreted

Observation ii. Type of poultry

menu

requirement

interpreted

iii. Type of seafood

menu

requirement

interpreted

iv. Type of fish

menu

requirement

interpreted

64

Work Activities Related Knowledge Related Skills

 Poultry
- Introduction
- Identifying poultry
- Quality points of
poultry
- Inspection and
grading of poultry
- Purchasing and
storing poultry
- Market form of
poultry
- Classes and weight
of poultry

 Fish and seafood
- Introduction to

seafood
- Composition and

structure of fish and
shellfish
- Food value
- Quality points for
buying fish
- Buying of
convenience fish
- Buying of fillet wet
fish
- Buying of frozen fish
- Buying of whole wet
fish
- Quality points for
buying shellfish
- Buying of shellfish
- Buying of live
shellfish
- Buying of cooked
shellfish

Attitude /Safety/ Training Delivery Assessment
Environmental Criteria
Hours Mode
v. Type of
vegetarian
menu
requirement
interpreted

65

Work Activities Related Knowledge Related Skills

 Vegetarian
- Introduction of

vegetarian
- Terminology and

varieties of
vegetarians
- Dietary practices
with vegetarians
- Health benefit of
vegetarian
- Why people become
vegetarians

i. Identify types of
main course
production menu
requirement
 Meat
 Poultry
 Fish and
seafood
 Vegetarian

Attitude /Safety/ Training Delivery Assessment
Environmental Criteria
Hours Mode

12 Demonstration
, Observation
& Hand-on
Practices

Attitude:
i. Presentable

appearance with
apparent personal
hygiene and
professionally attire

Safety:
i. Adhere to hygiene
and safety
requirement

66

Work Activities Related Knowledge Related Skills

2. Select main course i. Main course
production production recipes
standard recipes  Local
 International

ii. Main course recipes
preparation
 Meat
 Poultry
 Fish and seafood
 Vegetarian

i. Identify types of
main course
production recipes

ii. Determine main
course production
method

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

6 Lecture, i. Types of main

Video course

Presentation production

& Observation recipes

determined

ii. Main course

production

method

interpreted

12 Demonstration,
Observation &
Hand-on
Practices

Attitude:
i. Meticulous in

identifying stock,
soup and hot
sauce production
recipes

Safety:
i. Adhere to hygiene

and safety
requirement

67

Work Activities Related Knowledge Related Skills

3. Select suitable i. Introduction to main
cooking utensils course production
and equipment utensils and
equipment
classification
 Knives, hand tools
and small equipment
 Pots, pans,
containers and its
usage
 Measuring devices
- Measurement
scale
- Measuring spoon
- Food
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

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

6 Lecture, i. Usage of main

Video course

Presentation production

& Observation utensils and

equipment

demonstrated

ii. Operating

procedures and

safety aspects

adhered.

iii. Basic handling

practises

applied

68

Work Activities Related Knowledge Related Skills

i. Identify types of
main course
utensils and
equipment and
usage

ii. Determine
operating
procedures and
safety aspects

iii. Ensure basic
handling practises

4. Select main course i. Main course
production ingredients production
ingredients
 Type and usage
 Quality of
ingredients
 Standard weight,
scaling and
measurement
technique

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

12 Demonstration,
Observation &
Hand-on
Practices

s
Attitude:
i. Meticulous in
identifying utensils
and equipment
and usage
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety

requirement.

6 Lecture, i. Main course

Video production

Presentation ingredients

& Observation interpreted

ii. Quality of main

course

production

ingredients

ensured

iii. Mise-en-place

properly done

69

Work Activities Related Knowledge Related Skills

i. Identify main
course ingredient
items
classification.

ii. Interpret main
course ingredient
usage

iii. Determine quality
of main course
production
ingredients

iv. Apply Standard
weight, scaling and
measurement
technique

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

12 Demonstration, iv. Standard weight,

Observation scaling and

&Hand-on measurement

Practices technique

performed

d

Attitude:
i. Meticulous in

identifying utensils
and equipment and
usage
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to hygiene

and safety
requirement.

70

Work Activities Related Knowledge Related Skills

5.Carry out main i. Understand types
course dishes of main course dishes
production production

ii. Main course production
preparation and cooking

iii. Portioning , Taste and
flavour

iv. Presentation and
garnish technique

i. Identify types of
main course dishes
production

ii. Interpret method o
main course dishe
preparation

iii. Ensure portioning,
taste and flavour

iv. Apply presentation
and garnish
technique
Apply fault and
corrective actions

Attitude /Safety/ Training Delivery Assessment
Criteria
Environmental Hours Mode

10 Lecture, i. Types of

Video main course

Presentation preparation

& Observation and cooking

interpreted

ii. Portioning,

taste and

flavour applied

iii. Presentation

and garnish

technique

20 Demonstration, performed

s Observation iv. Fault and

&Hand-on corrective

of Practices actions taken

es

Attitude:
i. Apply different
type of main
course production
ii. Apply hygiene and
cleanliness of
work area

Safety:
i. Adhere to safety
and HACCP
requirement

71

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
06.05 Analyze technical systems
06.06 Monitor and correct performance of systems

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

72

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

References

REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISB
3. The Culinary Institute of America, In the Hands of a Chef: The Profe

470-08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. IS
5. Online Video Resources

 Roux-Be (The Reluctant Chef online resources) - http://www.re
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culin
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary &

RATIO (TEM : Trainees)
1:5
1:1
1:1
1:1
1:1
1:5

Edition. Wiley. ISBN: 978-0-470-42135-2
BN 978-0-470-19752-3
essional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-
SBN: 978-0-471-20202-8
eluctantgourmet.com/rouxbe.htm
naryreference/tp/culinaryvideos.htm

related resources) - http://www.ciachef.edu/

73

CURRICULUM of COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUC

Competency Unit Title RICE AND FARINACEOUS PRODUC

Learning Outcome The person who is competent in this CU
Competency Unit ID produced meet the requirement in acco

satisfaction. Upon completion of this co

 Obtain rice and farinaceous prod
 Select rice and farinaceous prod
 Select rice and farinaceous prod
 Carry out rice and farinaceous d

HT-012-2:2012-C05 Level

Work Activities Related Knowledge Related Skills

1. Obtain rice and i. Introduction types of

farinaceous grains

production  The husk

standard recipes  The endosperm

 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

CTION
CTION

U shall be able to produce rice and farinaceous production to ensure foods
ordance with food standards set by the establishment and to provide food for guest
ompetency unit, trainee will be able to:-

duction standard recipes
duction equipment and utensils
duction ingredients
dishes production

2 Training 60 Credit Value 6
Duration

Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

4 Lecture, i. Types of rice or

Video farinaceous product

Presentation that need to be

& Observation cooked identified.

ii. Standardise recipes

interpreted.

iii. Correct type of rice

or farinaceous

product selected.

74

Work Activities Related Knowledge Related Skills

 Handling and storing
of legumes

v. Understanding types of
potatoes
 Handling and storing
of potatoes
 Market forms

i. Determine types of rice
or farinaceous product
that need to be cooked
 White rice
 Flavoured rice
 Fried rice
 Glutinous rice
 Risotto
 Compressed rice
 Pasta
 Fried noodle
 Noodle with gravy
 Potatoes
- Fried
- Baked
- Boiled
- Steamed

ii. Identify the standardis
recipes.

iii. Identify the right rice o
farinaceous product

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

e 8 Demonstration,
t Observation &
d. Hand-on

Practices

y

Attitude:
i. Meticulous in getting
se rice and farinaceous

production standard
or recipes

ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety and

HACCP requirement

75

Work Activities Related Knowledge Related Skills

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

i. Determine correct typ
utensil and equipment
suitable for usage in
production of rice and
farinaceous production

ii. Apply correct usage of
utensil and equipment

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, i. Correct type of

Video utensil and

Presentation equipment

& Observation suitable for usage

in production of

rice and

farinaceous

production

interpreted

ii. Correct usage of

pe of 8 Demonstration, utensil and
t
Observation & equipment
d
n Hand-on performed
f
t 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

76

Work Activities Related Knowledge Related Skills

3. Select rice and i. Identifying different
farinaceous types of grains
production - Types, characteristics
ingredients and quality factors

ii. Identifying pasta,
noodles and dumplings
- Types, characteristics
and quality factors

iii. Identifying legumes
- Types, characteristics
and quality factors

iv. Other noodle products
- Types of potatoes
- Varieties
- Qualities

i. Identify different type
grains
 Rice
 Wheat

ii. Identify different type
pasta, noodles and
dumplings

iii. Identify different type
legumes

iv. Identify other noodle
products and variatio

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, i. Different types of

Video grains determined

Presentation ii. Different types of

& Observation pasta, noodles

and dumplings

selected.

iii. Different types of

legumes selected

iv. Other noodle

products and

variations

selected.

es of 8 Demonstration,
Observation &

Hand-on
Practices

es of Attitude:
es of i. Meticulous in
ons
selecting rice and
farinaceous
production
ingredients
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety and

HACCP requirement

77

Work Activities Related Knowledge Related Skills

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

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

i. Identify suitable grain
legumes, pasta,
noodles and dumplin
cooking procedures

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

iii. Apply different types
potatoes cooking sty
to produced different
types of products.

Attitude /Safety/ Training Delivery Assessment

Environmental Hours Mode Criteria

Lecture,

8 Video i. Suitable grains,

Presentation pasta, noodles and

& Observation dumplings 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.
ns, 16 Demonstration, iv. Different types of

Observation & legumes cooking

ngs Hand-on styles to produced

Practices different types of

of products performed

ngs
s of Attitude:
yles i. Meticulous in
t carrying rice and

farinaceous
dishes production
ii. Apply hygiene
and cleanliness
of work area

Safety:
i. Adhere to safety

and HACCP
requirement

78

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
06.05 Analyze technical systems
06.06 Monitor and correct performance of systems

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

79

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 Ed
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 9
3. The Culinary Institute of America, In the Hands of a Chef: The Professi
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN
5. Online Video Resources

 Roux-Be (The Reluctant Chef online resources) - http://www.reluc
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culinary
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary & rela

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

dition. Wiley. ISBN: 978-0-470-42135-2
978-0-470-19752-3
ional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
N: 978-0-471-20202-8
ctantgourmet.com/rouxbe.htm
yreference/tp/culinaryvideos.htm
ated resources) - http://www.ciachef.edu/

80

CURRICULUM of COMPETENCYUNIT (CoCU)

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PROD
Competency Unit Title APPETIZER PRODUCTION

The person who is competent in this
meet the requirement in accordance
satisfaction. Upon completion of this

Learning Outcome  Obtain appetizer production s
Competency Unit ID  Select appetizer production eq
 Select appetizer production in
 Carry out appetizer dishes pro

HT-012-2:2012-C06 Level

Work Activities Related Knowledge Related Skills

1. Obtain appetizer i. Introduction to
production appetizer production
standard recipes  Definition of appetizer
production

ii. Types of appetizer
 Salad
- Introduction of salad
appetizer
- Types of salad
appetizer
- Green salad
- Vegetables, grain,
legume and pasta
salad

DUCTION

s CU shall be able to produce Appetizer Production to ensure foods produced
e with food standards set by the establishment and to provide food for guest
s competency unit, trainee will be able to:-

standard recipes

quipment, utensils,

ngredients

oduction

2 Training 60 Credit Values 6
Duration
Delivery Assessment
Attitude /Safety/ Training Mode Criteria

Environmental Hours

4 Lecture, i. Salad appetizer

Video production

Presentation standard recipes

& Observation selected

ii. Hors D’oeuvre

production

standard recipes

selected

iii. Salad dressing

standard recipes

selected

81

Work Activities Related Knowledge Related Skills

- Bound salad
- Fruit salad
- Composed salad
- Gelatine salad
 Ingredient
- Arrangement and

presentation
- Structure of salad
- Recipes and

technique
 Hors D’oeuvre

- Canapé
- Cocktail
- Relishes
- Dips
- Tapas
iii. Dressing
 Introduction
 Ingredient
- Oil
- Vinegar
- Lemon juice
- Eggs yolk
- Seasoning and
- Flavouring
 Emulsion in Salad
Dressing
- Temporary
- Permanent
 Types of dressing
- Oil and vinegar

dressing
- Emulsified dressing
- Other dressing

Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

82

Work Activities Related Knowledge Related Skills

i. Determine appetiz
production method

ii. Interpret types of
appetizer productio
recipes

2. Select appetizer i. Appetizer production

production equipment utensils and equipment

and utensils classification

 Knives, hand tools

and small equipment

 Pots, pans,

containers and its

usage

 Measuring devices

- Measurement

scale

- Measuring spoon

- Food thermometer

 Cooking equipment

- Range tops,

ovens, broiler,

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

zer 8 Demonstration,
d Observation &
Hand-on
on Practices
Attitude:
i. Presentable
appearance with
apparent personal
hygiene and
professionally attire

Safety:
i. Adhere to hygiene

and safety
requirement

4 Lecture, i. Appetizer

Video production

Presentation equipment and

& Observation utensils identified

ii. Usage of appetizer

production utensils

and equipment

demonstrated

iii. Operating

procedures and

safety aspects

adhered.

iv. Basic handling

practises

performed

83

Work Activities Related Knowledge Related Skills

salamander,
griddles,
rotisseries, fryers,
skillets
 Processing
equipment
- mixers, food
cutter, slicers,
blender
 Food holding and
storage equipment
- Hot
- Cold

i. Identify types of
utensils and
equipment and
usage

ii. Interpret operating
procedures and
safety aspects

iii. Apply basic
handling practises

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

8 Demonstration,
Observation &
Hand-on
Practices

g

s Attitude:
i. Meticulous in
identifying utensils
and equipment and
usage
ii. Apply hygiene and
cleanliness of work
area
iii. Follow HACCP
requirement

Safety:
i. Adhere to safety

requirement

84

Work Activities Related Knowledge Related Skills

3. Select appetizer i. Appetizer production
production ingredients ingredients
 Quality of
ingredients
 Standard weight,
scaling and
measurement
technique

i. Identify appetizer
ingredient items
classification.

ii. Interpret appetizer
ingredient usage

iii. Ensure quality of
appetizer ingredient

iv. Apply standard
weight, scaling and
measurement
technique

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, i. Types

Video of appetizer

Presentation production

& Observation ingredients

determined

ii. Quality of

appetizer

production

ingredients applied

iii. Mise-en-place

8 Demonstration, properly done

Observation iv. Standard weight,

&Hand-on scaling and

Practices measurement

technique

performed

Attitude:
i. Meticulous in
identifying utensils
and equipment
and usage
ii. Apply hygiene and
cleanliness of work
area
iii. Follow HACCP
requirement

Safety:
i. Adhere to hygiene

and safety
requirement.

85

Work Activities Related Knowledge Related Skills

4. Carry out appetizer i. Understand types
dishes of appetizer dishes
production production
 Salad appetizer
- Green salad
- Vegetables, grain,
legume and pasta
salad
- Bound salad
- Fruit salad
- Composed salad
- Gelatine salad
 Hors D’oeuvre
- Canapé
- Cocktail
- Relishes
- Dips
- Miscellaneous

ii. Appetizer production
preparation and
cooking

iii. Portioning , Taste and
flavour

iv. Presentation and garnish
technique

i. Interpret types
of appetizer dishes
production

ii. Apply method
of stock, soup and hot
sauce preparation

iii. Ensure portioning ,
taste and flavour

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

8 Lecture, i. Appetizer

Video production

Presentation preparation

& Observation and cooking

determined

ii. Portioning and

Taste and

flavour applied

iii. Presentation

and garnish

technique

performed

iv. Fault and

corrective

actions taken

16 Demonstration,
Observation &
Hand-on
Practices

t
86

Work Activities Related Knowledge Related Skills

iv. Apply presentation an
garnish technique

v. Apply fault and
corrective actions.