NOSS

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

nd

Attitude:
i. Apply different type

of appetizer
production.
ii. Apply hygiene and
cleanliness of work
area
iii. Follow HACCP
requirement

Safety:
i. Adhere to safety and

HACCP requirement

87

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

88

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

References

REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Editio
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 97
3. The Culinary Institute of America, In the Hands of a Chef: The Profession

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

 Roux-Be (The Reluctant Chef online resources) - http://www.relucta
 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 & relate

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

on. Wiley. ISBN: 978-0-470-42135-2
78-0-470-19752-3
nal Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-
978-0-471-20202-8
antgourmet.com/rouxbe.htm
eference/tp/culinaryvideos.htm
ed resources) - http://www.ciachef.edu/

89

CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUC

Competency Unit Title BREAKFAST PRODUCTION

The person who is competent in this CU
requirement in accordance with food sta
completion of this competency unit, trai

Learning Outcome  Identify breakfast production me
 Select breakfast production stan
 Select suitable breakfast produc
 Select breakfast production ingr
 Carry out breakfast dishes prod

Competency Unit ID HT-012-2:2012-C07 Level

Work Activities Related Knowledge Related Skills

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

- Buffet

CTION

U shall be able to produce breakfast production to ensure foods produced meet the
andards set by the establishment and to provide food for guest satisfaction. Upon
inee will be able to:-

enu requirement
ndard recipes
ction utensils and equipment
redients
duction

2 Training 72 Credit Values 7
Duration
Assessment
Attitude /Safety/ Training Delivery Criteria
Environmental Hours Mode

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

90

Work Activities Related Knowledge Related Skills

ii. Identify types of dishes

 Local breakfast
 International

breakfast

i. Determine local
breakfast productio
menu requirement

ii. Determine internatio
breakfast productio
menu requirement

iii. Determine types of
and international
breakfast dishes

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

on 8 Demonstration,
Observation &
onal Hand-on
on Practices

local

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

91

Work Activities Related Knowledge Related Skills

2. Select breakfast i. Introduction types of
production
standard recipes breakfast production

menu

 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

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, i. Types of

Video breakfast dishes

Presentation standardizes

& Observation recipes selected

ii. Local breakfast

and International

breakfast menu

interpreted

iii. Local and

International

breakfast recipes

clarified

92

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

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

93

Work Activities Related Knowledge Related Skills

i. Determine types o

local and Internati

breakfast dishes

standardizes recip

 Local (Malaysia

breakfast

- Malay
 Nasi lemak
 Lontong
 Nasi kerabu
 Nasi dagan

- Indian
 Thosai
 Roti canai
 Murtabak
 Capati

- Chinese
 Teow che

porridge
 Din sum

- Continental
 Bakery

product
 Cut fruits
 Fruit juic

- American
 Eggs
 Pancake
 Waffle
 French to
 Fruit juic
 Bakery

product

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

of 8 Demonstration &
ional Hand-on
Practices
pes
an)

k

u
ng

ew

s
ce

e
oast
ce

94

Work Activities Related Knowledge Related Skills

ii. Implement of loca
breakfast and
International brea
menu

iii. Understanding of
and International
breakfast recipes

3. Select suitable i. Identify types and

breakfast usage of breakfast

production utensils production utensils and

and equipment equipment

 Local (Malaysian)

breakfast

- Malay

- Indian

- Chinese

 International

breakfast

- Continental

- American

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

al
akfast
local

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

Video utensils and

Presentation equipment

& Observation clarified

ii. The usage of

utensils and

equipment

applied

95

Work Activities Related Knowledge Related Skills

i. Determine types
utensils and
equipment

ii. Determine the u
of utensils and
equipment such
 Cutting
 Portioning
 Cooking

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

ii. Importance of
breakfast production
ingredients

iii. Quality of breakfast
production
ingredients

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

s of 8 Demonstration &
Hand-on
sage Practices
as;

Attitude:
i. Meticulous in

selecting suitable
breakfast production
utensils and
equipment
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety

and HACCP
requirement

4 Lecture, i. Types of breakfast

Video production

Presentation ingredients
& Observation identified

ii. Quality of

breakfast

ingredients

applied

96

Work Activities Related Knowledge Related Skills

i. Determine types of
breakfast productio
ingredients

ii. Ensure quality of
breakfast productio
ingredients

iii. Carry out Mise-en-
place properly

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

ii. Importance of
portioning breakfast
dishes production
items

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

8 Demonstration & iii. Mise-en-place

on Hand-on properly

on Practices performed

-
Attitude:
i. Meticulous in
selecting breakfast
production
ingredients
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety

and HACCP
requirement

8 Lecture, i. Types of

Video breakfast dishes

Presentation preparation and

& Observation cooking

determined

ii. Portioning applied

iii. Taste and flavour

applied

iv. Presentation and

garnish technique

performed

97

Work Activities Related Knowledge Related Skills

 Food cost
 Standard serving
iii. Identify breakfast
dishes production
technique
 Taste
 Flavour
 Presentation
 Garnish

i. Apply types of bre
dishes preparation
cooking

ii. Ensure portioning
iii. Comply taste and

flavour
iv. Apply presentation

garnish technique

Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

eakfast 16 Demonstration
n and & Hand-on
Practices

n and
e

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

98

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

99

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/

100

CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUC

Competency Unit Title DESSERT PRODUCTION

The person who is competent in this CU
production are prepared with proper sta
Upon completion of this competency un

Learning Outcome  Obtain dessert production men
 Select dessert production standa
 Select suitable dessert producti
 Select dessert production ingre
 Carry out dessert production

Competency Unit ID HT-012-2:2012-C08 Leve

Work Activities Related Knowledge Related Skills

1. Obtain dessert i. Introduction to local
production menu dessert production
requirement menu requirement
 Hot
 Cold
 Fried
 Steamed
 B1o.ileSdelect dessert production standard

ii. Introduction to
International dessert
production menu
requirement
 Hot
 Cold
 Basic custard
 Basic cream
 Puddings

1

CTION

U shall be able to produce food handling activities to ensure that the desserts
andard recipes in accordance with company Standard Operating Procedure (SOP).
nit, trainee will be able to:-

nus requirement
ard recipes
ion utensils and equipment’s
edients

el 2 Training 72 Credit Value 7
Duration

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

4 Lecture, i. Dessert

Video production menu

Presentation requirement

& Observation determined

ii. International

dessert production

menus

recipes requirement

interpreted

iii. Local dessert

production menus

requirement

interpreted

101

Work Activities Related Knowledge Related Skills

i. Identify local and

international desse

production menu
requirement

 Hot
 Cold
 Fried
 Steamed
 Boiled
ii. Determine local an

international desse
production menu

requirement

 Hot
 Cold
 Basic custar
 Basic cream
 Puddings

1

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

8 Demonstration,

ert Observation &
Hand-on

Practices

nd
ert

rd
m

Attitude:
i. Meticulous in

selecting dessert
production menu
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety

and HACCP
requirement

102

Work Activities Related Knowledge Related Skills

2 Select dessert i. Introduction types of
production dessert production
standard standard recipes
recipes  Local
 International

i. Choose dessert
production
standardize recipe

ii. Interpret dessert
production standa
recipes

3. Select suitable i. Introduction types of
dessert production
dessert production utensils and equipment’s

utensils and ii. Usages of dessert
equipment’s
production utensil and
equipment

1

s Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

4 Lecture, i. Local dessert

Video production

Presentation standardize recipes

& Observation identified

ii. International

dessert production

standardize recipes

8 Demonstration, identified

Observation &

es Hand-on

Practices

ard

Attitude:
i. Meticulous in

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

Safety:
i. Adhere to safety

and HACCP
requirement

4 Lecture, i. Type of utensils

Video and equipment

Presentation determined

& Observation ii. The usage of

utensils and

equipment

applied

103

Work Activities Related Knowledge Related Skills

i. Identify type of u

and equipment

ii. Determine usage
utensils and equ
such as;
- Cutting
- Portioning
- Cooking

-

4. Select dessert i. Types of dessert
production production ingredients
ingredients
ii. Importance of dessert
production ingredients

iii. Quality of dessert
production ingredients

1

s Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria
utensils
8 Demonstration,
e of Observation &
uipment Hand-on
Practices

Attitude:
i. Meticulous in

selecting
suitable dessert
production
utensils and
equipment’s
ii. Apply hygiene
and cleanliness
of work area

Safety:
i. Adhere to safety

and HACCP
requirement

4 Lecture, i. Types of dessert

Video production

Presentation ingredients

& Observation interpreted

ii. Quality of dessert

production

ingredients

applied

104

Work Activities Related Knowledge Related Skills

i. Determine types
dessert productio
ingredients

ii. Ensure quality of
dessert productio
ingredients

iii. Prepare Mise-en
properly

iv. Determine stand
weight, scaling a
measurement tec

5. Carry out dessert i. Introduction dessert
production production dishes
preparation and
cooking

ii. Understanding
portioning

iii. Taste and flavour
iv. Presentation and

garnish technique

1

s Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

s of 8 Demonstration, iii. Mise-en-place
on
Observation & properly done
f
on Hand-on iv. Standard weight,

n-place Practices scaling and

measurement

technique

performed

dard
and
chnique

Attitude:
i. Meticulous in

selecting dessert
production
ingredients
ii. Apply hygiene
and cleanliness of
work area

Safety:
i. Adhere to safety

and HACCP
requirement

8 Lecture, i. Types of dessert

Video preparation and

Presentation cooking applied

& Observation ii. Portioning

sustained

iii. Taste and flavour

applied

iv. Presentation and

garnish technique

performed

105

Work Activities Related Knowledge Related Skills

i. Determine types o
dessert preparatio
cooking
Ensure portioning

ii. Comply taste and
iii. Apply presentation

garnish technique

1

s Attitude /Safety/ Training Delivery Assessment
Mode Criteria
Environmental Hours

of 16 Demonstration,
on and Observation &
Hand-on
flavour Practices
n and

Attitude:
i. Meticulous in

carrying-out
dessert production
ii. Apply hygiene and
cleanliness of
work area

Safety:
i. Adhere to safety

and HACCP

i. t
i
c
u
l
o
u
s

i
n

i
d
e
n
t
i
106 f
y
i

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

1

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

107

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

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

1

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

Edition. Wiley. ISBN: 978-0-470-42135-2
978-0-470-19752-3
sional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
N: 978-0-471-20202-8
uctantgourmet.com/rouxbe.htm
aryreference/tp/culinaryvideos.htm
elated resources) - http://www.ciachef.edu/

108

CURRICULUM OF COMPETENCYUNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUC

Competency Unit Title CATERING SET-UP ACTIVITIES

The person who is competent in this CU
establishment requirement. Upon comp

Learning Outcome  Identify venue and spac
 Identify type of buffet dis
 Select equipment and u
 Carry out catering settin

Competency Unit ID HT-012-2:2012-C09 Level

Work Activities Related Knowledge Related Skills

1. Identify venue i. Overview of Catering /
and space Banquet Department and
allocation for its activities.
setting catering
activities ii. Types of catering
activities
 On-site & Off-site
catering

iii. Catering Department
organization / Banquet
Kitchen

iv. Centralized and
decentralized
operations

v. Working with other
departments

vi. Introduction to catering
set-up and activities

CTION

U shall be able to perform complete catering setup activities in accordance with
pletion of this competency unit, trainee will be able to:-

ce allocation for catering setting activities
splay, menu and setting for catering activities.
utensils need
ng activities

2 Training 84 Credit Value 8
Duration
Training Delivery Assessment
Attitude /Safety/ Hours Mode Criteria
Environmental

4 Lecture & i. Catering /

Presentation Banquet

Department and

its activities

interpreted

ii. Types of catering

activities

determined

iii. Centralized and

decentralized

operations

interpreted

iv. Working with

other

departments

executed

109

Work Activities Related Knowledge Related Skills

vii. Sites and the impact of
location and space to
catering service
operations

i. lay-out plan
ii. Determine the basic

logistic requirement
availability
v. Work with other
departments
vi. Determine centralized
and decentralized
operations

2. Identify type of i. Event order
buffet display,  Styles of catering /
menu and banquet service
setting for - Set
catering - Buffet
activities - Stall
 Customer’s needs

11

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

vii. Sites and the

impact of

location and

space to catering

service

operations

8 Demonstration, determined

Observation & viii. Basic logistic

Hand-on requirement

Practices availability

determined

d

Attitude:
i. Meticulous in
identifying type of
kitchen equipment
maintenance.

Safety:
i. Adhere to
Standard
Operating
Procedure (SOP).

8 Lecture, Video i. Event order

Presentation & interpreted.

Observation ii. Catering setup

guidelines

interpreted

iii. Manpower

planning

interpreted.

10

Work Activities Related Knowledge Related Skills

 Occasion
 Menu
 Number of pax
 Theme
 Timing
 Types of setting
 Special service
ii. Type of catering set-up
guidelines
 Guides in setting up

stalls
 Stall items display

techniques
 Guides in preparing

raw ingredients for
stalls set-up
 Stalls display
guidelines
 Catering / banquet
checklist
iii. Manpower planning
 Staff function
 Team operation
 Job schedule

i. Determine event orde
 Type of function
 Type of setting
 Method of displa
 Setting the
arrangement

11

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

er 16 Demonstration,
Observation &
Hand-on

ay Practices

11

Work Activities Related Knowledge Related Skills

ii. Determine catering
setup guidelines
 Guides in setting
stalls
 Stall items displa
techniques
 Guides in prepar
raw ingredients f
stalls set-up
 Stalls display
guidelines
 Catering / banqu
checklist

iii. Determine manpowe
planning

3. Select equipment i. Equipment, utensils and
and utensil need tool used for catering
setup
 Buffet display
arrangement
 Display item and their
usage

11