4 RNING STANDARDS D HANDLING EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE and sanitising. shwashing. al dishwashing. kitchen utensil and equipment. and sanitising equipment and work 6.1 Cleaning and sanitizing activities interpreted. 6.2 Manual and mechanical dishwashing procedures identified. 6.3 Food handling activities workflow applied. 6.4 Washing of kitchen utensil and equipment process applied. 6.5 Cleaning and sanitising equipment and work surfaces procedures applied.
8 RELATED SK 1.6 Identify m procedure 1.7 Interpret c 1.8 Apply food 1.9 Apply was equipmen 1.10Apply Cle work surfa ATTITUDE/SA Attitude 6.1 Meticulou sanitizing Safety 6.1 Adhere to
5 KILLS anual and mechanical dishwashing es. cleaning and sanitizing activities. d handling activities workflow. shing of kitchen utensil and nt process. aning and sanitising equipment and aces procedures. AFETY/ ENVIRONMENTAL s in identifying cleaning and activities requirement. o safety and HACCP requirement.
8 REFERENCES REFERENCES 16. The Culinary Institute of America, 2011. The Professional C 17. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. W 18. The Culinary Institute of America, In the Hands of a Chef: T ISBN: 978-0-470-08026-9. 19. Wayne Gisslen, 2004. Essentials of Professional Cooking. 20. 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
6 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. m/od/culinaryreference/tp/culinaryvideos.htm. ulinary & related resources) - http://www.ciachef.edu.
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