9 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE basic butchery utensils er knife knife ne knife knife per knife knifes r knife er steel saw hing scale and containers basic butchery equipment saw 3.1 Types of basic butchery production tools, kitchen utensils and equipment classification and it usage determined. 3.2 Safety requirements in handling basic butchery utensils and equipment interpreted. 3.3 Basic knives handling practises performed.
6 • Meat m • Buffalo • Vacuum • Smoke • Grinde • Mixer 3.3 Butchery f • Chopp • Workin • Storage • Storage 3.4 Usages of equipmen 3.5 Safety req butchery u RELATED SK 3.1 Identify dif production equipmen 3.2 Determine kitchen ut procedure 3.3 Apply bas
0 mincer o chopper m machine e oven r fixtures and fittings ing boards / block ng table e cabinet e rack f basic butchery utensils and nt. quirements in handling basic utensils and equipment. KILLS fferent types of basic butchery n tools, kitchen utensils and nt classification and it usage. e basic butchery production tools, ensils and equipment operating es and safety aspects. sic knives handling practices.
6 ATTITUDE/SA Attitude 3.1 Adhere of 3.2 Meticulou utensils, e Safety 3.1 Adhere to
1 AFETY/ENVIRONMENTAL f knives handling techniques. s in different types of butchery equipment, fixtures and fitting. safety and HACCP requirement.
6 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : BASIC BUTCHERY COURSE CODE : HSK 1042 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 16 HOURS ( 4 WEEKS ) THEORY ( 4 HOUR) PRACTICAL ( 12 HOUR) 4. CARRY OUT MEAT PARTS BUTCHERY RELATED KN 4.1 Understan • Beef • Veal • Lamb 4.2 Bone stru • Beef • Veal • Lamb 4.3 Guides in 4.4 Principles 4.5 Variety me
2 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE nding basic cuts of meat ctures and parts selecting meats for operations s in handling meats eats 4.1 Variety meats identified. 4.2 Bone structures and parts interpreted. 4.3 Criteria in selecting meats for operations adhered. 4.4 Basic cuts of meat performed. 4.5 Principles in handling of meats practiced. 4.6 Handling and storage of meats practiced.
6 4.6 Guides in RELATED SK 4.1 Determine 4.2 Determine 4.3 Identify pr 4.4 Perform v 4.5 Apply mea ATTITUDE/SA Attitude 4.1 Adhere of types of m 4.2 Adhere to requireme Safety 4.1 Adhere to
3 handling and storage of meats KILLS e basic cuts of meat. e bone structures and parts. rinciples in handling meats. variety meat parts fabrications. ats storage. AFETY/ENVIRONMENTAL f various types of cutting on different meats. o different types of storage ents. o safety and HACCP requirement.
6 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : BASIC BUTCHERY COURSE CODE : HSK 1042 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 16 HOURS ( 4 WEEKS ) THEORY ( 4 HOUR) PRACTICAL ( 12 HOUR) 5. CARRY OUT POULTRY PART BUTCHERY RELATED KN 5.1 Understan cuts. 5.2 Bone stru 5.3 Guides in operations 5.4 Principles birds. 5.5 Poultry an 5.6 Guides in game bird
4 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE nding basic poultry and game birds ctures and parts. selecting poultry and game birds for s. s in handling of poultry and game nd game birds variety meats. handling and storage of poultry and ds. 5.1 Variety poultry and game birds identified. 5.2 Bone structures and parts interpreted. 5.3 Criteria in selecting poultry and game birds for operations adhered. 5.4 Basic cuts of poultry and game birds performed. 5.5 Principles in handling of poultry and game birds practiced. 5.6 Handling and storage of poultry and game birds practiced.
6 RELATED SK 5.1 Determine birds. 5.2 Determine 5.3 Select pou 5.4 Identify pr game bird 5.5 Perform v fabrication 5.6 Apply pou ATTITUDE/SA Attitude 5.1 Adhere of types of p 5.2 Adhere to requireme Safety 5.1 Adhere to
5 KILLS e basic cuts of poultry and game e bone structures and parts. ultry and game birds for operations. rinciples in handling poultry and ds. variety poultry and game birds parts ns. ultry and game birds storage. AFETY/ENVIRONMENTAL f various types of cutting on different oultry and game birds. o different types of storage ents. o safety and HACCP requirement.
6 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : BASIC BUTCHERY COURSE CODE : HSK 1042 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 12 HOURS ( 3 WEEKS ) THEORY ( 4 HOUR) PRACTICAL ( 8 HOUR) 6. CARRY OUT FISH AND SEAFOOD PART BUTCHERY RELATED KN 6.1 Understan 6.2 Guides in operations 6.3 Principles 6.4 Guides in seafood,
6 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE nding basic fish and seafood cuts. selecting fish and seafood for s. s in handling of fish and seafood. handling and storage of fish and 6.1 Variety fish and seafood identified. 6.2 Criteria in selecting fish and seafood for operations adhered. 6.3 Basic cuts of fish and seafood performed. 6.4 Principles in handling of fish and seafood practiced. 6.5 Handling and storage of fish and seafood practiced.
6 RELATED SK 6.1 Determine 6.2 Select fish 6.3 Identify pr seafood. 6.4 Perform v fabrication 6.5 Apply corr storage. ATTITUDE/SA Attitude 6.1 Adhere of types of fi 6.2 Adhere to requireme Safety 6.1 Adhere to
7 KILLS e basic cuts of fish and seafood. h and seafood for operations. rinciples in handling fish and variety fish and seafood parts ns. rect handling of fish and seafood AFETY/ENVIRONMENTAL f various types of cutting on different sh and seafood. o different types of storage ents. o safety and HACCP requirement.
6 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : BASIC BUTCHERY COURSE CODE : HSK 1042 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 8 HOURS ( 2 WEEKS ) THEORY ( 4 HOUR) PRACTICAL ( 4 HOUR) 7. CARRY OUT HYGIENE AND CLEANLINESS OF WORK AREA RELATED KN 7.1 Hygiene p work area 7.2 Washing p and utens 7.3 Guideline 7.4 Maintainin 7.5 Hygiene g 7.6 Safety gui equipmen
8 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE practices and cleanliness of butchery a. procedures for butchery equipment sils. on storage of butchered items. ng butchery work area cleanliness. guideline of butchery work area. ideline of cleaning butchery nt and utensils. 7.1 Hygiene practices and cleanliness of butchery work area demonstrated. 7.2 Washing procedures for butchery equipment and utensils demonstrated. 7.3 Guideline on storage of butcher items performed. 7.4 Butchery work area cleanliness sustained. 7.5 Safety guideline of cleaning butchery equipment and utensils applied.
6 RELATED SK 1.1 Determine equipment 1.2 Apply guid 1.3 Apply safe equipment 1.4 Perform hy butchery w 1.5 Maintain b ATTITUDE/SA Attitude 7.1 Adhere to and techn 7.2 Adhere to requireme Safety 7.1 Adhere to
9 KILLS washing procedures for butchery and utensil. deline on storage of butcher items. ety guideline of cleaning butchery and utensils. ygiene practices and cleanliness of work area. butchery work area cleanliness. AFETY/ENVIRONMENTAL o different types of cleaning methods niques. o different types of storage ents. o safety and HACCP requirement.
7 REFERENCES REFERENCES 11. The Culinary Institute of America, 2011. The Professional C 12. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. W 13. The Culinary Institute of America, In the Hands of a Chef: T ISBN: 978-0-470-08026-9. 14. Wayne Gisslen, 2004. Essentials of Professional Cooking. 15. Online Video Resources : • Roux-Be (The Reluctant Chef online resources) - http: • About.com. Culinary Arts - http://culinaryarts.about.com/ • Stella Culinary - http://www.stellaculinary.com/. • The Culinary Institute of America (more than 86,000 cu
0 Chef. 9th Edition. Wiley. ISBN: 978-0-470-42135-2. Wiley. ISBN 978-0-470-19752-3. The Professional Chef's Guide to Essential Kitchen Tools. Wiley. Wiley. ISBN: 978-0-471-20202-8. ://www.reluctantgourmet.com/rouxbe.htm. /od/culinaryreference/tp/culinaryvideos.htm. ulinary & related resources) - http://www.ciachef.edu.
7 MINISTRY OF EDUC VOCATIONAL COLLEGE S COURSE INF PROGRAMME : CULIN COURSE NAME : HYGIE COURSE NAME : HSK 1 YEAR / SEMESTER : YEAR CREDIT UNIT : 2.0 CONTACT HOUR : FACE NON F COURSE TYPE : VOCA PREREQUISITE : - CORE REQUISITE : -
1 CATION, MALAYSIA STANDARD CURRICULUM FORMATION NARY ARTS ENE, KITCHEN SAFETY AND FOOD HANDLING 012 1 SEMESTER 1 TO FACE : 4.0 HOURS/WEEK FACE TO FACE : ATIONAL
7 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : HYGIENE, KITCHEN SAFETY AND FOOD COURSE NAME : HSK 1012 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 12 HOURS ( 3 WEEKS ) THEORY ( 8 HOUR) PRACTICAL ( 4 HOUR) 1. IDENTIFY FOOD HANDLING ACTIVITIES REQUIREMENTS RELATED KN 1.1 Definition requireme i. Attitud ii. Stayin iii. Able to iv. Willing v. Dedica 1.2 Brief on K operations i. Origin ii. Moder operati iii. Organ iv. Basis
2 RNING STANDARDS D HANDLING EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE of food handling activities ents: de ng power o be team player g to learn ation to quality Kitchen Department and its s: of classical and modern cuisine rnization impact on the kitchen ions nization of modern kitchens of kitchen organization 1.1 Food handling activities requirements defined. 1.2 Kitchen Department functions and operations determined. 1.3 General food safety in food handling and personal hygiene demonstrated, performed and practiced in accordance with the standard guidelines provided. 1.4 Hygiene guidelines requirements are determined in-accordance with company Standard Operating Procedure (SOP).
7 v. Classi vi. Skill le vii. Standa viii. Custo 1.3 Hygiene a i. Cause ii. Perso iii. Preve iv. Preve v. Preve vi. Preve equipm vii. Preve viii. Preve RELATED SK 1.1 Determine 1.2 Implemen the regula i. Occup Admini ii. Enviro iii. Bomba iv. Minist v. Other
3 cal and modern brigade evels requirement ards of professionalism mer expectations and safety in food handling: e of food contamination and illness nal hygiene standard and practices nting cuts nting burns nting and dealing with fire nting injuries from machine and ment nting falls nting strains and injury from lifting KILLS e hygiene guidelines requirements. nt kitchen safety requirement with atory body / agency related: pational Safety and Health istration (OSHA) onmental Quality Act 1974 (127) a ry of Health regulatory body / agency 1.5 General work safety aspect in the kitchen based on HACCP, OSHA, DOE and local authority guidelines implemented performed, practiced and demonstrated based on the guideline given.
7 ATTITUDE / S Attitude 1.1 Presentab personal h Safety 1.1 Adhere to
4 SAFETY / ENVIRONMENTAL ble appearance with apparent hygiene and professionally attired. o hygiene and safety requirement.
7 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : HYGIENE, KITCHEN SAFETY AND FOOD COURSE NAME : HSK 1012 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 12 HOURS ( 3 WEEKS ) THEORY ( 8 HOUR) PRACTICAL ( 4 HOUR) 2. DETERMINE FOOD HANDLING TOOLS, KITCHEN UTENSILS AND EQUIPMENT CLASSIFICATION RELATED KN 2.1 Introductio utensils an i. Knives ii. Pots, p iii. Measu • Me • Me • Tem • Me iv. Cookin • ran grid v. Proces • mix
5 RNING STANDARDS D HANDLING EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE on to food production tools, kitchen nd equipment classification: s, hand tools and small equipment pans, containers and its usage uring devices: asuring scale asuring spoon mperature thermometer at thermometer ng equipment nge tops, ovens, broiler, salamander, ddles, rotisseries, fryers, skillets ssing equipment xers, food cutter, slicers, blender 2.1 Food production tools, kitchen utensils and equipment classification identified. 2.2 Basic knives handling practises and cutting techniques applied. 2.3 Usage of food production tools, kitchen utensils and equipment demonstrated. 2.4 Operating procedures and safety aspects adhered.
7 vi. Food h • Hot • cold RELATED SK 2.1 Apply bas cutting tec • Tourne • Large • Mediu • Small • Bruno • Fine B • Ronde • Paysa • Lozen • Fermie • Baton • Julien • Fine J • Slicing • Chopp • Using • Peelin • Chiffo • Zestin 2.2 Ensure fo and equip
6 holding and storage equipment t d KILLS sic knives handling practises and chniques: e Dice m Dice Dice ise Brunoise elle anne ge ere net ne ulienne g Techniques ping Techniques Parissienne ng Techniques nade g od production tools, kitchen utensils pment; and it usage. .
7 2.3 Interpret o aspects ATTITUDE/SA Attitude 2.1 Apply diffe technique Safety 2.1 Adhere to
7 operating procedures and safety AFETY/ ENVIRONMENTAL erent type of basic cutting s. o safety requirement.
7 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : HYGIENE, KITCHEN SAFETY AND FOOD COURSE NAME : HSK 1012 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 12 HOURS ( 3 WEEKS ) THEORY ( 8 HOUR) PRACTICAL ( 4 HOUR) 3. DETERMINE FOOD ITEMS CLASSIFICATION RELATED KN 3.1 Introductio • Herbs • Salts • Nuts • Vinega • Condi • Dairy • Meat a • Fish a • Eggs • Vegeta • Fruits • Potato
8 RNING STANDARDS D HANDLING EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE on to food items classification and spices ar ments products and poultry and shellfish ables oes, grains and pasta 3.1 Different food items classification identified. 3.2 Different food items usage interpreted. 3.3 Different food items storage applied.
7 RELATED SK 3.1 Identify fo 3.2 Interpret f 3.3 Apply food ATTITUDE/SA Attitude 3.1 Meticulou classificat Safety 3.1 Adhere to
9 KILLS ood different items classification. food items usage. d items storage. AFETY/ ENVIRONMENTAL s in identifying different food items tion, usages and storages. o safety requirement.
8 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : HYGIENE, KITCHEN SAFETY AND FOOD COURSE NAME : HSK 1012 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 12 HOURS ( 3 WEEKS ) THEORY ( 8 HOUR) PRACTICAL ( 4 HOUR) 5. UNDERSTAND THE PRINCIPLES OF RECEIVING AND STORING FOOD ITEMS RELATED KN 4.1 Objectives storing foo 4.2 Receiving 4.3 Dry food s 4.4 Freezer st 4.5 Refrigerat 4.6 Hot and c
0 RNING STANDARDS D HANDLING EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE s and principles of receiving and od items. g basics. storage. torage. tor storage. old food holding. 4.1 Food items classification determined. 4.2 Different type of storage principles determined. 4.3 Receiving principles interpreted. 4.4 Different type of storage applied
8 RELATED SK 4.1 Identify ob and storin 4.2 Identify re 4.3 Apply dry 4.4 Apply free 4.5 Apply refr 4.6 Apply hot ATTITUDE/SA Attitude 4.1 Meticulou storage pr 4.2 Adhere to requireme Safety 4.1 Adhere to
1 KILLS bjectives and principles of receiving ng food items. eceiving basics. food storage. ezer storage. igerator storage. food holding AFETY/ ENVIRONMENTAL s in applying different type of rinciples. o different type of storage ents. o safety and HACCP requirement.
8 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : HYGIENE, KITCHEN SAFETY AND FOOD COURSE NAME : HSK 1012 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 16 HOURS ( 4 WEEKS ) THEORY ( 8 HOUR) PRACTICAL ( 8 HOUR) 6. MAINTAIN FOOD HANDLING ACTIVITIES REQUIREMENTS RELATED KN 5.1 Basic of fo 5.2 Minimal in 5.3 Cooling pr 5.4 General h work area
2 RNING STANDARDS D HANDLING EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE ood handling and preparation. nternal cooking temperature. rocedures. hygiene, safety and cleanliness of a. 5.1 Basic of food handling and preparation identified. 5.2 Minimal internal cooking temperature and cooling procedures ensured. 5.3 General hygiene, safety and cleanliness of work area adhered. 5.4 Checklist based on hygiene and safety practices at work interpreted. 5.5 Fault and corrective actions applied.
8 RELATED SK 5.1 Identify fo 5.2 Identify ch 5.3 Interpret c safety pra 5.4 Ensure fo 5.5 Apply faul ATTITUDE/SA Attitude 5.1 Meticulou activities r Safety 5.1 Adhere to
3 KILLS ood handling activities checklist. hecklist requirement needs. checklist based on hygiene and actices at work. od handling activities workflow. lt and corrective actions. AFETY/ ENVIRONMENTAL s in identifying food handling requirement. o safety and HACCP requirement.
8 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : HYGIENE, KITCHEN SAFETY AND FOOD COURSE NAME : HSK 1012 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 16 HOURS ( 4 WEEKS ) THEORY ( 8 HOUR) PRACTICAL ( 8 HOUR) 6. CARRY OUT HYGIENE AND CLEANLINESS OF WORK AREA RELATED KN 6.1 Cleaning a 6.2 Manual di 6.3 Mechanic 6.4 Washing k 6.5 Cleaning a surfaces.