SYATIRAH SHAARI E-PORTFOLIO LM

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

of fish.
b.
Composition
and structure
of fish.
c. Market
form of fish.
d. Storage
and handling
fish.

2 11 DCC 1 30-05- 03-06- 4.5.5 Explain 1.
3 12 DCC 1 2022 2022 the various po
types of 2.
06-06- 10-06- starch
2022 2022 a. Rice
b. Grain
c. Pasta and
noodles
d. Potato
e. Legumens
f. Dumplings
g. Nuts

4.5.7 Explain 1.
dairy products po

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Slide telah disemak Kemaskini Rancangan
owerpoint Pengajaran Harian
. Google meet

. Nota slide telah disemak Kemaskini Rancangan
owerpoint. Pengajaran Harian

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

a. Categories 2.
of dairy 3.
products 4.
b. Related
problems
occurred in
cooking dairy
products.

4 13 DCC 1 13-06- 17-06- 4.5.6 Explain 1.
53 DCC 1 2022 2022 eggs. 2.
a. po
04-04- 08-04- Composition.
2022 2022 b. Grades and
quality.
c. Market
forms.
d. Size.

4.1 Describe 1.
the role of 2.
flour in Ja
cookery 3.
4.2 Describe
the role of fat
in cookery.
4.3 Describe
the role of
sugar in

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Nota handout
. Pen Bewarna
. Kertas A4

. Google Meet telah disemak Kemaskini Rancangan
. Nota Slide Pengajaran Harian
owerpoint

. Nota slaid ppt. telah disemak Kemaskini Rancangan
. Google Pengajaran Harian
amboard
. Silibus

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

cookery.

64 DCC 1 11-04- 15-04- 4.2 Describe 1.
75 DCC 1 2022 2022 the role of fat 2.
in cookery.
86 DCC 1 18-04- 22-04- 4.3 Describe
2022 2022 the role of
sugar in
25-04- 29-04- cookery.
2022 2022
4.4 Explain 1.
the role of 2.
leavening
agent in
cookery.
4.4.1 Explain
types of
leavening
agent.
4.4.2 Discuss
functions of
leavening
agent.

4.5 Describe 1.
food po
commodities. 2.
4.5.1 Explain 3.
poultry and

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Nota slaid telah disemak Kemaskini Rancangan
. Google Meet Pengajaran Harian

. Nota slaid telah disemak Kemaskini Rancangan
. Google Meet Pengajaran Harian

. Nota slide telah disemak Kemaskini Rancangan
owerpoint Pengajaran Harian
. Google Meet
. Youtube

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

game bird.
a. Types of
poultry and
game bird.
b. Basic cut of
poultry and
game bird.
c. Cooking
and handling
poultry and
game bird.

98 DCC 1 09-05- 13-05- 4.5.2 Explain 1.
10 9 DCC 1 2022 2022 meat. po
a. 2.
16-05- 20-05- Composition, 3.
2022 2022 structure and
basic quality
factor.
b. Basic meat
cut.
c. Cooking
and handling
meat.

4.5.3 1.
Describe fish po
and shellfish. 2.
a. Types and 3.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Nota slide telah disemak Kemaskini Rancangan
owerpoint Pengajaran Harian
. Google Meet
. Youtube

. Slaid telah disemak Kemaskini Rancangan
owerpoint Pengajaran Harian
. Google Meet
. Google

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

characteristics Ja
of fish.
b.
Composition
and structure
of fish.
c. Market
form of fish.
d. Storage
and handling
fish.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

amboard

Sesi Pengajaran (Ranca

NAMA : SYATIRAH BINTI SHAARI MULAI :

SUBJEK THEORY OF FOOD KAND
: 5.1 Describe mi

BIL TAJUK 5.2 Explain food
presentation an
1 MISE EN PLACE, FOOD PORTIONING,
PRESENTATION AND GARNISHING

angan Mengajar Mingguan)

NO TEL : 01161565720 0194472064
21 MAC 2022
HINGGA : 8 JULAI 2022

DUNGAN HURAIAN
ise en place
5.1 Describe mise en place
d portioning,
nd garnishing. 5.1.1 Describe the concept of mise en
place.
5.1.2 Explain how to plan and organise
production.
5.1.3 Describe preliminary cooking and
flavouring.

5.2 Explain food portioning, presentation
and garnishing.

5.2.1 Distinguish hot and cold
presentation
a. Hot food presentation
b. Fundamental of plating
c. Garnishing of modern and classical
d. Buffet

5.2.2 Identify cold presentation
a. Buffet
b. Cold food presentation

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

1 13 DCC 1 13-06- 17-06- 5.1 Describe 1.
2022 2022 mise en place 2.
po
5.1.1
Describe the
concept of
mise en
place.
5.1.2 Explain
how to plan
and organise
production.
5.1.3
Describe
preliminary
cooking and
flavouring.

5.2 Explain
food
portioning,
presentation
and
garnishing.

5.2.1
Distinguish
hot and cold

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Google Meet telah disemak Kemaskini Rancangan
. Slide Pengajaran Harian
owerpoint

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

presentation
a. Hot food
presentation
b.
Fundamental
of plating
c. Garnishing
of modern
and classical
d. Buffet

5.2.2 Identify
cold
presentation
a. Buffet
b. Cold food
presentation

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

SUBJEK PRAKTIKAL

Sesi Pengajaran (Ranca

NAMA : SYATIRAH BINTI SHAARI NO T

SUBJEK GARDE MANGER MULAI : 21 MAC 2022
:

BIL TAJUK KANDUNGAN

1 HORS D'OEUVRES AND 4.1 Apply knowledge in hors d'oe

CANAPES canapes making.

4.2 Demonstrate competency of
d'oeuvres and canapes.

4.3 Display hors d'oeuvres and c
plating presentation.

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

angan Mengajar Mingguan)

TEL : 01161565720 0194472064
2
HINGGA : 8 JULAI 2022

euvres and HURAIAN

4.1 Apply knowledge in hors d'oeuvres and
canapes making.

hors 4.2 Demonstrate competency of hors d'oeuvres
and canapes.

canapes 4.2.1 Explain cold hors d'oeuvres and canapes

4.2.2 Identify types of hors d'oeuvres and
canapes

4.2.3 Perform hors d'oeuvres and canapes
a) Hot hors d'oeuvres and canapes
b) Cold hors d'oeuvres and canapes

4.3 Display hors d'oeuvres and canapes plating
presentation.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

11 DCC 3A 21-03- 25-03- 4. 1 Apply 1.
2022 2022 knowledge in 2.
hors m
d'oeuvres and 3.
canapes 4.
making.
4.2
Demonstrate
competency of
hors
d'oeuvres and
canapes.
4.3 Display
hors
d'oeuvres and
canapes
plating
presentation.

22 DCC 3A 28-03- 01-04- 4. 1 Apply 1.
2022 2022 knowledge in 2.
hors m
d'oeuvres and 3.
canapes 4.
making.
4.2
Demonstrate
competency of

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Salinan resipi telah disemak Kemaskini Rancangan
. Peralatan Pengajaran Harian
memasak
. Pen marker
. Papan putih

. Salinan resipi telah disemak Kemaskini Rancangan
. Peralatan Pengajaran Harian
memasak
. Pen marker
. Papan putih

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

hors
d'oeuvres and
canapes.
4.3 Display
hors
d'oeuvres and
canapes
plating
presentation.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

Sesi Pengajaran (Ranca

NAMA : SYATIRAH BINTI SHAARI NO TEL

SUBJEK GARDE MANGER MULAI : 21 MAC 2022
:

BIL TAJUK KANDUNGAN

1 CHEESE AND OTHER 7.1 Apply knowledge in the prepara

DAIRY PRODUCTS cheese and other dairy products.

7.2 Demonstrate competency in pr
of cheese and other dairy products

7.3 Display creative cheese and da
product presentation.

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

1 10 DCC 3A 23-05- 27-05- 7.1 Apply 1.
2022 2022 knowledge in m
the 2.
preparation of m
cheese and 3.

angan Mengajar Mingguan)

L : 01161565720 0194472064

HINGGA : 8 JULAI 2022

ation of HURAIAN

7.1 Apply knowledge in the preparation of cheese
and other dairy products.

reparation 7.2 Demonstrate competency in preparation of
s. cheese and other dairy products.
7.2.1 Describe types of cheese
airy 7.2.2 Identify types of dairy products
a) Fresh dairy products
b) Fermented dairy products
7.2.3 Perform food for cheese and dairy product
base.

7.3 Display creative cheese and dairy product
presentation.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Peralatan telah disemak Kemaskini Rancangan
memasak Pengajaran Harian

. Bahan-bahan
memasak

. Salinan resepi

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

other dairy
products.

7.2
Demonstrate
competency in
preparation of
cheese and
other dairy
products.
7.2.1 Describe
types of
cheese
7.2.2 Identify
types of dairy
products
a) Fresh dairy
products
b) Fermented
dairy products
7.2.3 Perform
food for
cheese and
dairy product
base.

7.3 Display
creative
cheese and

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

dairy product
presentation.

29 DCC 3A 16-05- 20-05- 7.1 Apply 1.
2022 2022 knowledge in m
the 2.
preparation of m
cheese and 3.
other dairy
products.

7.2
Demonstrate
competency in
preparation of
cheese and
other dairy
products.
7.2.1 Describe
types of
cheese
7.2.2 Identify
types of dairy
products
a) Fresh dairy
products
b) Fermented

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Peralatan telah disemak Kemaskini Rancangan
memasak Pengajaran Harian

. Bahan-bahan
memasak

. Salinan resepi

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

dairy products
7.2.3 Perform
food for
cheese and
dairy product
base.

7.3 Display
creative
cheese and
dairy product
presentation.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

Sesi Pengajaran (Ranc

NAMA : SYATIRAH BINTI SHAARI NO TEL : 011615

SUBJEK GARDE MANGER MULAI : 21 MAC 2022 1. Menj
: kuiz me

BIL TAJUK KANDUNGAN

1 PELAKSANAAN 1. Menjalankan kuiz

KUIZ pengukuhan kepada pelajar.

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

1 11 DCC 3A 30-05- 03-06- 1. 1.
2022 2022 Menjalankan se
kuiz 2.
pengukuhan
kepada
pelajar yang
terdiri
daripada dua
kuiz
merangkumi
topik-topik
yang telah
diajar.

cangan Mengajar Mingguan)

565720 0194472064 8 JULAI 2022
HINGGA :

HURAIAN

jalankan kuiz pengukuhan kepada pelajar yang terdiri daripada dua
erangkumi topik-topik yang telah diajar.

BBM/CATATAN KOMEN KOMEN OPERASI

PENYELIA PEMBIMBING

. Soalan kuiz telah disemak Kemaskini Rancangan
ecara atas talian Pengajaran Harian
. Google Drive

Sesi Pengajaran (Ranca

NAMA : SYATIRAH BINTI SHAARI NO TEL :

SUBJEK GARDE MANGER MULAI : 21 MAC 2022
:

BIL TAJUK KANDUNGAN

1 CURED AND 5.1 Apply knowledge in cured and

SMOKED FOOD smoked food making.

5.2 Demonstrate competency of cured
and smoked foods.

5.3 Display creative cured and smoke
food presentation

angan Mengajar Mingguan)

01161565720 0194472064

HINGGA : 8 JULAI 2022

HURAIAN

5.1 Apply knowledge in cured and smoked food making.

5.2 Demonstrate competency of cured and smoked foods.
d 5.2.1 Explain the concept of curing and smoked foods.

5.2.2 Identify the ingredients for cured and smoked food.
5.2.3 Identify the equipment required in producing cured
ed and smoked foods.

5.2.4. Complete cured foods:
a. Corned beef
b. Anchovy
c. Pickled cucumbers
d. Chaud-froid
e. Aspic

5.2.5 Perform dishes from cured food based.

5.2.6 Produce smoked foods
a. Smoked salmon
b. Sausages
c. Jalapenos
d. Peppers
e. Vegetables

Sesi Pengajaran (Ranca

NAMA : SYATIRAH BINTI SHAARI NO TEL :

SUBJEK GARDE MANGER MULAI : 21 MAC 2022
:

BIL TAJUK KANDUNGAN

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

13 DCC 3A 04-04- 08-04- 5.1 Apply 1.
2022 2022 knowledge in 2.
cured and 3.
smoked food m
making.
5.2
Demonstrate
competency
of cured and
smoked
foods.
5.3 Display
creative cured
and smoked
food

angan Mengajar Mingguan)

01161565720 0194472064

HINGGA : 8 JULAI 2022

HURAIAN
5.2.7 Perform dishes from smoked food based
5.3 Display creative cured and smoked food presentation

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Nota handout telah disemak Kemaskini Rancangan
. Salinan resipi Pengajaran Harian
. Peralatan
memasak

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

presentation

24 DCC 3A 11-04- 15-04- 5.1 Apply 1.
35 DCC 3A 2022 2022 knowledge in 2.
cured and 3.
18-04- 22-04- smoked food m
2022 2022 making.
5.2
Demonstrate
competency
of cured and
smoked
foods.
5.3 Display
creative cured
and smoked
food
presentation

1. Membuat
mise en place
untuk
program
agihan bubur
lambuk.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Nota handout telah disemak Kemaskini Rancangan
. Salinan resipi Pengajaran Harian
. Peralatan
memasak

telah disemak Kemaskini Rancangan
Pengajaran Harian

Sesi Pengajaran (Ranca

NAMA : SYATIRAH BINTI SHAARI MULAI : NO TE
21 MAC 2022
SUBJEK GARDE MANGER
: KANDUNGAN

BIL TAJUK 6.1 Apply knowledge in the prep
terrine, pates, galantines and rou
1 TERRINE, PATES,
GALANTINES AND 6.2 Demonstrate competency in
ROULADES preparation of terrine, pates, gal
and roulades.

6.3 Display creative terrine, pate
galantines and roulades preparat

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

16 DCC 3A 25-04- 29-04- 6.1 Apply 1.
2022 2022 knowledge in m
the 2.

angan Mengajar Mingguan)

EL : 01161565720 0194472064
2
HINGGA : 8 JULAI 2022

HURAIAN

paration of 6.1 Apply knowledge in the preparation of terrine,

ulades pates, galantines and roulades.

lantines 6.2 Demonstrate competency in preparation of
terrine, pates, galantines and roulades.
es, 6.2.1 Describe the terrine, pates, galantines and
tion. roulades
6.2.2 Differentiate terrine, pates, galantines and
roulades
6.2.3 identify the equipment required to produce
terrine, pates, galantines and roulades
6.2.4 Produce terrine, pates, galantines and
roulades

6.3 Display creative terrine, pates, galantines and
roulades preparation.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Peralatan Kemaskini Rancangan
memasak Pengajaran Harian

. Bahan-bahan

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

preparation of m
terrine, pates,
galantines
and roulades.

6.2
Demonstrate
competency
in preparation
of terrine,
pates,
galantines
and roulades.
6.2.1
Describe the
terrine, pates,
galantines
and roulades
6.2.2
Differentiate
terrine, pates,
galantines
and roulades
6.2.3 identify
the
equipment
required to
produce
terrine, pates,

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

memasak

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

galantines
and roulades
6.2.4 Produce
terrine, pates,
galantines
and roulades

6.3 Display
creative
terrine, pates,
galantines
and roulades
preparation.

28 DCC 3A 09-05- 13-05- 6.1 Apply 1.
2022 2022 knowledge in m
the 2.
preparation of m
terrine, pates,
galantines
and roulades.

6.2
Demonstrate
competency
in preparation
of terrine,
pates,

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

. Peralatan Kemaskini Rancangan
memasak Pengajaran Harian

. Bahan-bahan
memasak

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

galantines
and roulades.
6.2.1
Describe the
terrine, pates,
galantines
and roulades
6.2.2
Differentiate
terrine, pates,
galantines
and roulades
6.2.3 identify
the
equipment
required to
produce
terrine, pates,
galantines
and roulades
6.2.4 Produce
terrine, pates,
galantines
and roulades

6.3 Display
creative
terrine, pates,
galantines

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

BIL MINGGU KELAS / MULAI HINGGA RANCANGAN AB
KE TINGKATAN MINGGUAN

and roulades
preparation.

BBM/CATATAN KOMEN KOMEN OPERASI
PENYELIA PEMBIMBING

RANCANGAN
PENGAJARAN HARIAN

(RPH)

SUBJEK TEORI

Sesi Pengajaran (Ranc

NAMA : SYATIRAH BINTI SHAARI NO

SUBJEK : THEORY OF FOOD MULAI : 21 MAC 202

BIL TAJUK KANDUNGAN

1 FOOD TASTE COOKING PRINCIPLES
1. Describe the knowledge of foo

MINGGU KE KELAS/TINGKATAN MULAI HINGGA

1 DCC 1 21-03-2022 25-03-2022 1. D
Des
a)
b)
c) s
d)
e)