NOSS

CU Work Activities Performance Criteria

3. Select suitable cooking 3.1 Type of utensils and
utensils and equipment equipment are chosen in
accordance with company
4. Select main course standardize recipes
production ingredients  Types of utensils and
equipment determined
 Usage of utensils and
equipment determined
such as;
- Cutting
- Portioning
- Cooking

4.1 Type of ingredients collected
in accordance with company
standardize recipes

 Type of main course
ingredients determined

 Physical condition of main
course ingredient
determined

 Quality of main course
ingredients ensured

 Mise-en-place properly
done

2

CU Title CU Code CU Descriptor

13

CU Work Activities Performance Criteria

5. Carry out main course 5.1 Main course dishes
dishes production production are performed in
accordance with the
establishment standardize
recipes

 Types of Main course
dishes preparation and
cooking determined

 Portioning ensured
 Taste and flavour

complied
 Presentation and garnish

technique applied

3

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor

5. Rice and L-010-2:2012-CU05 The CU title describe
Farinaceous competency in rice and fari
Production production.

He or she is the person w
prepare the rice and fari
production for customers sat
at their work area.

The person who is competen
CU shall be able to obtain
farinaceous production s
recipes, select rice and fari
production equipment, utensil
rice and ingredients, carry
and farinaceous dishes pr
and carry out hygien
cleanliness of work a
accordance with estab
requirement.

The outcome of this compete
execute rice and fa
production for guest satisf
accordance with company
Operating Procedure (SOP).

14

CU Work Activities Performance Criteria

es the 1. Obtain rice and 1.1 Types of rice and
inaceous farinaceous production farinaceous production
standard recipes recipes determined in
accordance with company
who will standardize recipes
inaceous  Plain rice
tisfactory  Compressed rice and
gravy
nt in this 2. Select rice and  Flavoured rice
rice and farinaceous production  Glutinous rice
standard equipment and utensils  Fried Noodle
inaceous  Noodle with gravy
ls, select  Pasta
out rice
roduction 2.1 Type of utensils and
ne and equipment chosen in
area in accordance with company
blishment standardize recipes
 Types of utensils and
ency is to equipment determined
arinaceous  Usage of utensils and
faction in equipment determined
such as;
Standard - Cutting
- Portioning
- Cooking

4

CU Title CU Code CU Descriptor

15

CU Work Activities Performance Criteria
3. Select rice and
3.1 Type of ingredients collected
farinaceous production in accordance with company
ingredients standardize recipes

4. Carry out rice and  Types of rice and
farinaceous dishes farinaceous production
production ingredients determined

 Physical condition of rice
and farinaceous
production ingredient
determined

 Quality of rice and
farinaceous production
ingredients ensured

 Mise-en-place properly
done

4.1 Rice and farinaceous dishes
production are performed in
accordance with company
standardize recipes
 Types of rice and
farinaceous preparation
and cooking determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique applied

5

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor

6. Appetizer Production L-010-2:2012-CU06 The CU title describ

competency in a
production.
He or she is the pers
will prepare the appe
customers’ satisfaction

The person who is com

in this CU shall be a

obtain appetizer prod

standard recipes,

appetizer prod

equipment, utensils,

ingredients, carry

appetizer dishes prod

and hygiene and clea

of work area in acco

with establis

requirement.

The outcome of
competency is to
appetizer production to
food for guest satisfa
accordance with c
Standard Operating Pr
(SOP)

16

r CU Work Activities Performance Criteria

bes the 1. Obtain appetizer 1.1 Types of appetizer
appetizer production standard production method
recipes determined in accordance
son who with company standardize
etizer for 2. Select appetizer production recipes
n. equipment and utensils
 Types of appetizer
mpetent production recipes
able to determined
duction
 Types of appetizer
select production recipes
duction interpreted
, and
2.1 Types of utensils and
out equipment chosen in
oduction accordance with company
anliness standardize recipes.
ordance
shment  Types of utensils and
equipment determined
f this
execute  Usage of utensils and
o provide equipment determined
action in
company
rocedure

6

CU Title CU Code CU Descriptor

17

r CU Work Activities Performance Criteria

3. Select appetizer ingredients 3.1 Types of ingredients
collected in accordance with
company standardize
recipes such as:

4. Carry out appetizer dishes  Types of appetizer
production production ingredients
determined

 Physical condition of
appetizer production
ingredient determined

 Quality of appetizer
production ingredients
ensured

 Mise-en-place properly
done

 Standard weight, scaling
and measurement
technique applied

4.1 Appetizer dishes production
are prepared in accordance
with company standardize
recipes
 Types of Appetizer
preparation and cooking
determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique applied

7

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCT ION
Level TWO (2)

CU Title CU Code CU Descriptor

7. Breakfast Production L-010-2:2012-CU07 The CU title describ

competency in b
production. He or she
person who will prep
breakfast productio
customers’ satisfaction

The person who is co
in this CU shall be
identify breakfast pro
menu requirement,
breakfast production s
recipes, utensils, eq
and ingredients, ca
breakfast dishes pro
and hygiene and clean
work area hygienic
accordance with estab
requirement.

The outcome of
competency is to
breakfast production to
food for guest satisfa
accordance with c
Standard Operating Pr
(SOP).

18

N

r CU Work Activities Performance Criteria

bes the 1. Identify breakfast production 1.1 Breakfast production
breakfast menu requirement menu requirement
e is the obtained in accordance
pare the 2. Select breakfast production with company
on for standard recipes standardize recipes
n.
 Local breakfast menu
ompetent  International breakfast
able to
menu
roduction
select 2.1 Types of breakfast dishes
standardizes recipes
standard determined
quipment
arry out  Identify types of local
roduction breakfast and
nliness of International breakfast
cally in menu
blishment
 Understanding of local
f this and International
execute breakfast recipes
o provide
action in
company
rocedure

8

CU Title CU Code CU Descriptor

19

CU Work Activities Performance Criteria

3. Select suitable breakfast 3.1 Type of utensils and
production utensils and equipment chosen in
equipment accordance with
company standardize
recipes

 Types of utensils and
equipment determined

 Usage of utensils and
equipment determined
such as;
- Cutting
- Portioning
- Cooking

4. Select breakfast production 4.1 Type of ingredients collected

ingredients in accordance with company

standardize recipes

 Types breakfast
production ingredients
determined

 Physical condition of
breakfast ingredient
determined

 Quality of breakfast
ingredients ensured

 Mise-en-place properly
done

9

CU Title CU Code CU Descriptor

20

CU Work Activities Performance Criteria

5. Carry out breakfast 5.1 Breakfast dishes production
dishes production performed in accordance with
company standardize recipes

 Types of breakfast dishes
preparation and cooking
determined

 Portioning ensured
 Taste and flavour

complied
 Presentation and garnish

technique applied

0

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor

8. Dessert L-010-2:2012-CU08 The CU title describe
Production competency in d
production. He or she
person who will prepa
dessert production
customers’ satisfaction.

The person who is com
in this CU shall be a
obtain dessert prod
menu requirement,
dessert production st
recipes, utensils, equ
and ingredients, carr
dessert production of
and carry out hygien
cleanliness of work a
accordance with establis
requirement.

The outcome of
competency is to e
dessert production to p
food for guest satisfac
accordance with co
Standard Operating Pro
(SOP).

21

CU Work Activities Performance Criteria

es the 1. Obtain dessert production 1.1 Dessert Production menu
requirement
dessert menus requirement identified in accordance
with company
is the standardize recipes

are the

for

mpetent 2. Select dessert production  Local dessert
able to standard recipes  International dessert
duction
2.1 Dessert production standardize
select recipes are chosen according
tandard to menu requirement
uipment
ry out  Identify types of local
dishes and International dessert
ne and recipes
area in
shment  Understanding of local
and International dessert
this 3. Select suitable dessert recipes
execute
provide production utensils and 3.1 Type of utensils and
ction in equipment’s equipment chosen in
ompany accordance with
ocedure company standardize
recipes
 Types of utensils and

1

CU Title CU Code CU Descriptor

22

CU Work Activities Performance Criteria

4. Select dessert production equipment determined
ingredients  Usage of utensils and

5. Carry out dessert equipment determined
production such as;
 Cutting
 Portioning
 Cooking

4.1 Types of ingredients collected
in accordance with company
standardize recipes
 Types of dessert
production ingredients
Determined
 Physical condition of
dessert production
ingredient determined
 Quality of dessert
production ingredients
ensured
 Mise-en-place properly
done
 Standard weight, scaling
and measurement
technique

5.1 Dessert production
preparation are done in
accordance with company
standardize recipes;
 Types of dessert

2

CU Title CU Code CU Descriptor

23

CU Work Activities Performance Criteria

preparation and cooking
determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique

3

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor

9. Catering Set-up L-010-2:2012-CU09 The CU title describe
Activities competency in catering d
setting activities.

He or she is the perso
will assist in preparin
display and setting-u
customers catering ev
their designated working

The person who is com

in this CU shall be a

identify venue and

allocation , type of

display, menu and sett

catering activities,

equipment and utensils

carry out catering

activities

and hygiene and cleanlin

work area in accordanc

establishment w

procedure.

The outcome of
competency is to ex
catering setting activities

24

CU Work Activities Performance Criteria

es the 1. Identify venue and space 1.1 Venue and space allocation
display allocation for Catering determined in accordance with
company Event Order and
Setting Activities Banquet Manual

on who 2. Identify type of buffet  Venue and space allocation
ng the display, menu and setting inspected
up for for catering activities
vent at 2.1 Catering setting activities menu
g area. interpreted in accordance with
company Event Order and
mpetent Banquet Manual
able to
 Types of buffet display
space determined
buffet
ting for  Types and layout of menu
select determined
s need, - Buffet / Theme
setting - Set
- Stall
ness of
ce with  Method of buffet display
working and setting dishes
arrangement determined
this
xecute  Setting dishes layout and
s to job schedule interpreted

4

CU Title CU Code CU Descriptor

provide excellent servi

guest satisfaction

accordance with Event

and company St

Operating Procedure (SO

25

CU Work Activities Performance Criteria

ice for 3. Select equipment and 3.1 Type of utensils and
in utensils needs equipment are chosen in
accordance with company
Order Event Order
tandard
OP).  Types of display item
 Types of setting dishes
4. Carry out catering setting
activities equipment and utensils
 Usage of setting dishes

equipment and utensils

4.1 Catering setting activities are
set-up in accordance with
company Event Order and
Banquet Manual

 Method of buffet display
and setting dishes
arrangement

 Stalls concept
arrangement and stalls
items display technique.

 Safety requirements in
arranging buffet display ,
stall concept and setting
dishes

5

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor

10 .Basic Kitchen L-010-2:2012-E01 The CU title describe
Equipment competency in basic k
Maintenance equipment maintenance

He or she is the pers
carry out basic k
equipment maintenanc
their work area.

The person who is comp

in this CU shall be ab

identify, determine, carry

maintain and report

kitchen equip

maintenance task

procedure in accordance

company policies,

authorities and H

Ministry requirements.

The outcome of
competency is to ensure
working practices
adapted in kitchen equip
maintenance in accord
with relevant local author

26

CU Work Activities Performance Criteria

es the 1. Identify basic kitchen 1.1 Basic kitchen equipment
kitchen equipment maintenance maintenance task listed in
e. task accordance with company
policies
rson to
kitchen  Types of basic kitchen
ce at equipment maintenance
task determined
petent 2. Carry out basic kitchen - Standard Operating
ble to equipment maintenance Procedure (SOP)
y out, procedure
basic  Types of basic kitchen
pment equipment maintenance
procedure determined
and
e with  Basic kitchen equipment
maintenance task and
local procedure selected
Health
2.1 Basic kitchen equipment
this maintenance task procedure
e safe are performed in accordance
with company policies
are  Method of basic kitchen
pment equipment maintenance
dance procedure determined
rities,

6

CU Title CU Code CU Descriptor

Health Ministry requirem
and company Stan
Operating Procedure (SO

27

CU Work Activities Performance Criteria

ments  Basic kitchen equipment
ndard maintenance procedure
OP). prepared

3. Maintain basic kitchen 3.1 Basic kitchen equipment
equipment maintenance maintenance procedures
procedure inspected in accordance with
company Standard Operating
4. Report basic kitchen Procedure (SOP) and Health
equipment maintenance Ministry requirement
 Basic kitchen equipment
maintenance procedures
sustained

4.1 Basic kitchen equipment
maintenance documented in
accordance with company
policies

 Basic kitchen equipment
maintenance report
prepared, updated and
compiled

 Basic kitchen equipment
maintenance report
submitted to relevant
department

7

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor

11.Basic L-010-1:2012-E02 The CU title describe
Stewarding
competency in

stewarding. He or she

person that shall be a

handle cutleries, crocke

glassware, handling

wastages while adhering

hygiene, kitchen safet

food handling requireme

The person who is com
in this CU shall be a
identify basic stew
requirement, types of ch
different types of cr
cutleries and glas
determine different typ
wastages, carry out h
and cleanliness of work
accordance with establis
working procedure.

The outcome of
competency is to ensur
working practices are a
in basic stewarding funct

28

CU Work Activities Performance Criteria

es the 1. Identify basic stewarding 1.1 Basic stewarding
basic requirement requirement determined in
is the accordance with company
2. Identify types of chemical policies and Ministry of
able to Health.
ery and  Cleaning procedure
g of  HACCP
g to the
ty and 2.1Types of Chemical determined
ent. in accordance with company
policies and Ministry of
mpetent 3. Identify different type of Health.
able to crockery, cutleries and
warding glassware  Usage of chemical
hemical, determined
rockery,
ssware,  Safety requirements in
pes of handling types of
hygiene chemical determined
area in
shment 3.1 Crockery, cutleries and
glassware utilized in
this accordance with company
re safe policies
adapted  Types of crockery,
tion in cutleries and glassware
determined

8

CU Title CU Code CU Descriptor

accordance with re
authority’s requiremen
company Standard Op
Procedure (SOP).

29

CU Work Activities Performance Criteria

relevant 4. Determine different types of 4.1 Different types of wastages
nt and wastages listed in accordance with
recycle guideline by
perating Environmental Department
(DOE).

5. Carry out hygiene and  Different types of
cleanliness of work area wastages determined

 Different types of
wastages handled
and segregated

5.1 Clearing of work place area
done in accordance with the
establishment Standard
Operating Procedures (SOP)

 Cleanliness of the work
place ensured

 Equipment cleaned and
utensils sent to steward
area

 Cleaned utensils stored
properly

 Work task done reported
to superior

9

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor

12. Basic Butchery L-010-2:2012-E03 The CU title describe
competency in basic butc
He or she is to carry ou
butchery operation in
work area.

The person who is com
in basic butchery op
shall be able to identify
butchery requirement
type of basic butchery
prepare equipment and
, carry out meat parts bu
poultry butchery, fish
seafood butchery and h
and cleanliness of wor
in accordance with co
requirement.

The outcome of
competency is to e
basic butchery prepara
provide food for
satisfaction in accordanc
company Standard Op
Procedure (SOP) and po

30

CU Work Activities Performance Criteria

ed the 1. Identify basic butchery 1.1 Basic butchery requirement
tchery. requirement determined in accordance
ut basic with company policies.
n their
 Safety in handling
mpetent 2. Identify types of basic equipment and utensils
peration butchery cuts determined
y basic
 Halal requirement
and determined
y cuts,
utensil  Food handling determined
utchery, - Storage
h and - Thawing
hygiene
rk area 2.1Type of basic butchery
ompany production determined in
accordance with the
this 3. Prepare equipment establishment requirement.
execute and utensils  Types of basic butchery
ation to production differentiated

guest 3.1 Types of basic butchery
ce with utensils and equipment are
perating selected in accordance with
olicy company policies.

0

CU Title CU Code CU Descriptor

31

CU Work Activities Performance Criteria

 Types of basic butchery
utensils and equipment’s
selected;
- Butcher knife
- Fillet knife
- Debone knife
- Chef knife
- Meat saw

 Usages of basic butchery
utensils and equipment
determined;
- Butcher knife
- Fillet knife
- Debone knife
- Chef knife
- Meat saw

 Equipment and utensils
are utilized in accordance
with the establishment
standardized recipes.

 Life span of basic
butchery utensils and
equipment determined

 Safety requirements in
handling basic butchery
utensils and equipment
applied

1

CU Title CU Code CU Descriptor

32

CU Work Activities Performance Criteria
4. Carry out meat parts
4.1 Beef and lamb parts butchery
butchery. are prepared in accordance
with the establishment
5. Carry out poultry part standardized recipes.
butchery
 Basic types of cut
determined

 Standard portion size and
cutting applied

 Quality of the meat
ensured

 Proper handling of meat
applied
- Thawing process
- Storage

5.1 Poultry parts butchery are
prepared in accordance with
the establishment
standardized recipes.
 Basic types of cut
determined
 Standard portion size and
cutting applied
 Quality of the poultry
ensured
 Proper handling of poultry
applied
- Thawing process
- Storage

2

CU Title CU Code CU Descriptor

33

CU Work Activities Performance Criteria

6. Carry out fish and seafood 6.1 Fish and Seafood parts
part butchery butchery are prepared in
accordance with the
establishment standardized
recipes.

 Basic types of cut
determined

 Standard portion size and
cutting applied

 Quality of the fish and
seafood ensured

 Proper handling of fish
and seafood applied
- Thawing process
- Storage

7. Carry out hygiene and 7.1 Clearing of work place area
cleanliness of work area are executed in accordance
with the establishment
Standard Operating
Procedures (SOP).

 Cleanliness of the work
place ensured

 Equipment and utensils
cleaned

 Cleaned utensil stored
properly

3

CURRICULUM OF COMPETENCYUNIT (CoCU)

Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUC
Competency Unit Title HYGIENE, KITCHEN SAFETY AND F

Learning Outcome The person who is competent in this C
activities to ensure that foods are prep
Industrial Ministry rules and regulation.

 Identify food handling activities
 Determine food handling tools,
 Determine food items classifica
 Understand the principles of re
 Maintain food handling activitie
 Carry out hygiene and cleanline

Competency Unit ID HT-012-2:2012-C01 Level

Work Activities Related Knowledge Related Skills

1. Identify food i. Definition of food
handling handling activities
activities requirements
requirements  Attitude
 Staying power
 Able to be team player
 Willing to learn
 Dedication to quality

CTION
FOOD HANDLING

CU shall be able to practice proper hygiene, kitchen safety in food handling
pared in hygienic, safe and in line with policy in accordance with Health and
. Upon completion of this competency unit, trainee will be able to:-

s requirements
, kitchen utensils and equipment classification
ation
eceiving and storing food items
es requirements
ess of work area

2 Training 78 Credit Values 8
Duration
Training Delivery Assessment
Attitude /Safety/ Hours Mode Criteria
Environmental

4 Lecture, Video i. Food handling

Presentation & activities

Observation requirements

defined.

34

Work Activities Related Knowledge Related Skills

ii. Brief on Kitchen
Department and its
operations

 Origin of classical and
modern cuisine

 Modernization impact on
the kitchen operations

 Organization of modern
kitchens

 Basis of kitchen
organization

 Classical and modern
brigade

 Skill levels requirement
 Standards of

professionalism
 Customer expectations

iii. Hygiene and safety in food
handling

 Cause of food
contamination and illness

 Personal hygiene standard
and practices

 Preventing cuts
 Preventing burns
 Preventing and dealing

with fire
 Preventing injuries from

machine and equipment
 Preventing falls
 Preventing strains and

injury from lifting

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

ii. Kitchen
Department
functions and
operations
determined.

iii. General food
safety in food
handling and
personal hygiene
demonstrated,
performed and
practiced in
accordance with
the standard
guidelines
provided.

iv. Hygiene
guidelines
requirements are
determined in-
accordance with
company
Standard
Operating
Procedure
(SOP).

v. General work
safety aspect in
the kitchen
based on
HACCP, OSHA,
DOE and local
authority
guidelines
implemented,

35

Work Activities Related Knowledge Related Skills

i. Determine hygiene
guidelines
requirements.

ii. Implement kitchen s
requirement with th
regulatory body / ag
related:

 Occupational Safety
Health Administratio
(OSHA)

 Environmental Qua
Act 1974 (127)

 Bomba
 Ministry of Health
 Other regulatory bo

agency

Attitude /Safety/ Training Delivery Assessment
Environmental Hours Mode Criteria

8 Demonstration, performed,
Observation & practiced and
demonstrated
Hand-on practice based on the
guideline given.
safety
he
gency

y and
on

ality

ody /

Attitude:
i. Presentable

appearance with
apparent
personal hygiene
and
professionally
attired.

Safety:
i. Adhere to hygiene

and safety
requirement.

36

Work Activities Related Knowledge Related Skills

2. Determine food i. Introduction to food
handling tools, production tools, kitchen
kitchen utensils utensils and equipment
and equipment classification
classification  Knives, hand tools and
small equipment
 Pots, pans, containers
and its usage
 Measuring devices
- Measuring scale
- Measuring spoon
- Temperature
thermometer
- Meat 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