4 AFETY/ENVIRONMENTAL s in identifying various aspects to success catering operations. o Standard Operating Procedure
3 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : CATERING ACTIVITIES COORDINATION COURSE CODE : HSK 4033 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 12 + 18 HOURS ( 2 WEEKS ) THEORY (6 + 9 HOURS) PRACTICAL (6 + 9 HOURS) 3. VERIFY EQUIPMENT AND UTENSILS SELECTION RELATED KN 3.1 Catering e 3.2 Equipmen 3.3 Equipmen 3.4 Equipmen as: • Equipm Proced • Equipm
5 RNING STANDARDS N EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE equipment and utensils. nt and utensil process flow. nt and utensil record. nt and utensil documentation such ment and utensil Standard Operating dures. ment and utensil manual. 3.1 Type and quantity of utensils and equipment identified. 3.2 Equipment and utensil usage flows determined. 3.3 Equipment and utensils records performed. 3.4 Proper usage of equipment and utensils clarified.
3 RELATED SK 3.1 Determine equipmen 3.2 Identify eq 3.3 Maintain e 3.4 Ensure pr utensils. ATTITUDE/SA Attitude 3.1 Meticulou activities. Safety 3.1 Adhere to (SOP).
6 KILLS e type and quantity of utensils and nt. quipment and utensil usage flows. equipment and utensils records. roper usage of equipment and AFETY/ENVIRONMENTAL s in arranging kitchen equipment o Standard Operating Procedure
3 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : CATERING ACTIVITIES COORDINATION COURSE CODE : HSK 4033 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 24 + 36 HOURS ( 4 WEEKS ) THEORY (6 + 10 HOURS) PRACTICAL (18 + 26 HOURS) 4. CARRY OUT CATERING COORDINATION RELATED KN 4.1 Catering p • Time li • Produc • Staffing 4.2 Execution • Job tas • Logistic • Locatio 4.3 Catering o • Human • Capital • Financ • Equipm
7 RNING STANDARDS N EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE plan ne planning ction schedule g planning n of tasks sks c on organising n l /Assets cial ment 4.1 Catering operations plan initiated. 4.2 Coordination between all resources involved instigates. 4.3 Control throughout the operations to avoid any mistakes performed.
3 4.4 Implemen • Operat • Operat • Flow of • Recipe • Recipe • Conven • Menus RELATED SK 4.1 Plan for ca cater for th 4.2 Initiate co involved. 4.3 Implemen operations ATTITUDE/SA Attitude 4.1 Meticulou activities. Safety 4.1 Adhere to (SOP).
8 ntation of catering control tions tional Tasks f Food es e Adjustment nience Foods Food Preparation KILLS atering operations are initiated to he actual event. ordination between all resources ntation and control throughout the s to avoid any mistakes. AFETY/ENVIRONMENTAL s in arranging kitchen equipment o Standard Operating Procedure
3 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : CATERING ACTIVITIES COORDINATION COURSE CODE : HSK 4033 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 48 + 72 HOURS ( 8 WEEKS ) THEORY (8 + 20 HOURS) PRACTICAL (40 + 52 HOURS) 5. VERIFY CLEARING WORK AT CATERING ACTIVITIES AREA RELATED KN 1.1 Managing • Type o • Type o 1.2 Front-of-th • Cutlerie • Crocke • Earthw • Hollow 1.3 Back-of-th • Cookin • Food d • Decora
9 RNING STANDARDS N EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE g catering equipment of equipment of catering function he-house equipment es eries ware are he-house equipment ng equipment and utensils display utensils ation 5.1 Managing of catering equipment adhered. 5.2 Clearing of work place area, equipment and utensils performed. 5.3 Returns of equipment and utensils to its appropriate storages adhered. 5.4 Catering inventory checklists determined.
4 1.4 Rental eq • Mobile • Tents, 1.5 Clearing s • Soil wa • Dry wa • Inspect 1.6 Cleaning a • Caterin • Caterin • Linen RELATED SK 5.1 Supervise area, equi 5.2 Coordinat utensils to 5.3 Maintain c 5.4 Ensure cle properly.
0 uipment stall tables and chairs steps and supervision astage astage tion and storing ng equipment ng utensils KILLS e clearing activities of work place ipment and utensils. te the returns of equipment and o its appropriate storages. catering inventory checklists. eaned display equipment stored
4 ATTITUDE/SA Attitude 5.1 Meticulous activities. Safety 5.1 Adhere to (SOP).
1 AFETY/ENVIRONMENTAL s in arranging kitchen equipment Standard Operating Procedure
4 REFERENCES REFERENCES 1. The Culinary Institute of America, 2011. The Professional C 2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. W 3. The Culinary Institute of America, In the Hands of a Chef: T ISBN: 978-0-470-08026-9. 4. Wayne Gisslen, 2004. Essentials of Professional Cooking. 5. 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
2 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.
4 MINISTRY OF EDUC VOCATIONAL COLLEGE S COURSE INF PROGRAMME : CULIN COURSE NAME : CATER COURSE CODE : HSK 2 YEAR/ SEMESTER : YEAR CREDIT UNIT : 3.0 CONTACT HOUR : FACE NON F COURSE TYPE : VOCA PREREQUISITE : - CORE REQUISITE : -
3 CATION, MALAYSIA STANDARD CURRICULUM FORMATION NARY ARTS RING SET-UP ACTIVITIES 2043 1 SEMESTER 2 TO FACE : 6.0 HOURS/WEEK FACE TO FACE : ATIONAL
4 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : CATERING SET-UP ACTIVITIES COURSE CODE : HSK 2043 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 18 HOURS ( 3 WEEKS ) THEORY ( 14 HOURS ) PRACTICAL (4 HOURS) 1. IDENTIFY VENUE AND SPACE ALLOCATION FOR SETTING CATERING ACTIVITIES RELATED KN 1.1 Overview and its ac 1.2 Types of c • On-sit 1.3 Catering D Kitchen. 1.4 Centralize 1.5 Working w 1.6 Introductio
4 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE of Catering / Banquet Department tivities. catering activities te & Off-site catering Department organization / Banquet ed and decentralized operations. with other departments. on to catering set-up and activities. 1.1 Catering / Banquet Department and its activities interpreted. 1.2 Types of catering activities determined. 1.3 Centralized and decentralized operations interpreted. 1.4 Working with other departments executed. 1.5 Sites and the impact of location and space to catering service operations determined.
4 1.7 Sites and catering s RELATED SK 1.1 Lay-out pl 1.2 Determine availability 1.3 Work with 1.4 Determine operations ATTITUDE/SA Attitude 1.1 Meticulou maintenan Safety 1.1 Adhere to (SOP).
5 the impact of location and space to service operations. KILLS lan. e the basic logistic requirement y. h other departments. e centralized and decentralized s AFETY/ENVIRONMENTAL s in identifying kitchen equipment nce activities requirement. o Standard Operating Procedure 1.6 Basic logistic requirement availability determined.
4 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : CATERING SET-UP ACTIVITIES COURSE CODE : HSK 2043 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 18 HOURS ( 3 WEEKS ) THEORY ( 12 HOURS) PRACTICAL (6 HOURS) 2. IDENTIFY TYPE OF BUFFET DISPLAY, MENU AND SETTING FOR CATERING ACTIVITIES RELATED KN 2.1 Event ord • Styles - Set - Buff - Stal • Custo • Occas • Menu • Numb • Theme • Timing • Types • Specia
6 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE er s of catering / banquet service fet l mer’s needs sion er of pax e g s of setting al service 2.1 Event order interpreted. 2.2 Catering setup guidelines interpreted. 2.3 Manpower planning interpreted.
4 2.2 Type of ca i. Guide ii. Stall it iii. Guide stalls s iv. Stalls v. Cateri 2.3 Manpowe i. Staff f ii. Team iii. Job sc RELATED SK 2.1 Determine i. Type o ii. Type o iii. Metho iv. Setting 2.2 Determine i. Guide ii. Stall it iii. Guide stalls s iv. Stalls v. Cateri 2.3 Determine
7 atering set-up guidelines s in setting up stalls tems display techniques s in preparing raw ingredients for set-up display guidelines ng / banquet checklist r planning unction operation chedule KILLS e event order of function of setting od of display g the arrangement e catering setup guidelines s in setting up stalls tems display techniques s in preparing raw ingredients for set-up display guidelines ng / banquet checklist e manpower planning.
4 ATTITUDE/SA Attitude 2.1 Meticulou menu and Safety 2.1 Adhere to (SOP).
8 AFETY/ENVIRONMENTAL s in identifying type of buffet display, d setting for catering activities. o Standard Operating Procedure
4 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : CATERING SET-UP ACTIVITIES COURSE CODE : HSK 2043 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 18 HOURS ( 3 WEEKS ) THEORY ( 6 HOURS) PRACTICAL (12 HOURS) 3. SELECT EQUIPMENT AND UTENSILS NEEDS RELATED KN 3.1 Equipmen setup i. Buffet ii. Displa iii. Standa arrange 3.2 Guide in s • Equipm 3.3 Safety req display.
9 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE nt, utensils and tool used for catering display arrangement ay item and their usage ard method of buffet display ement selecting equipment and utensils ment and utensil need. quirements in arranging buffet 3.1 Equipment, utensils and tool used for catering setup interpreted. 3.2 Correct equipment and utensil chosen. 3.3 Buffet display arrangement interpreted. 3.4 Display item and their usage determined. 3.5 Safety requirements adhered.
5 RELATED SK 3.1 Identify ty 3.2 Identify ty 3.3 Identify ty utensils. 3.4 Identify us and utens ATTITUDE/SA Attitude 3.1 Meticulou need. Safety 3.1 Adhere to (SOP).
0 KILLS pe of utensils and equipment. pes of display item. pes of setting dishes equipment and sage of setting dishes equipment sils. AFETY/ENVIRONMENTAL s in selecting equipment and utensil o Standard Operating Procedure
5 CONTENT AND LEAR PROGRAMME : CULINARY ARTS COURSE NAME : CATERING SET-UP ACTIVITIES COURSE CODE : HSK 2043 CONTACT HOURS (TRAINING DURATION) CONTENT STANDARD (WORK ACTIVITIES) L (RELATED K / ATTITUDE 66 HOURS ( 11 WEEKS ) THEORY (8 HOURS) PRACTICAL (58 HOURS) 4. CARRY OUT CATERING SETTING ACTIVITIES RELATED KN 4.1 Manpowe 4.2 Centralise work alloc 4.3 Selection 4.4 Guidelines 4.5 Logistic pl 4.6 HACCP g
1 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE r and its requirements. ed work allocations vs Decentralised cations. of buffet display arrangement. s for catering buffet. lanning. uidelines in catering operations 4.1 Works allocations identified. 4.2 Catering setting activities applied. 4.3 Buffet display and setting dishes arrangement performed. 4.4 Stalls arrangement concept and stalls items display technique performed. 4.5 Hygiene and safety requirements demonstrated.
5 RELATED SK 1.1 Perform c 1.2 Apply met dishes arr 1.3 Apply stal items disp 1.4 Apply safe catering a ATTITUDE/SA Attitude 4.1 Meticulou activities. Safety 4.1 Adhere to (SOP).
2 KILLS catering activities set-up. thod of buffet display and setting rangement. ls arrangement concept and stalls play technique. ety requirements in setting up activities. AFETY/ENVIRONMENTAL s in carrying out catering setting o Standard Operating Procedure
5 REFERENCES REFERENCES 6. The Culinary Institute of America, 2011. The Professional C 7. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. W 8. The Culinary Institute of America, In the Hands of a Chef: T ISBN: 978-0-470-08026-9. 9. Wayne Gisslen, 2004. Essentials of Professional Cooking. 10. 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
3 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.
5 MINISTRY OF EDUC VOCATIONAL COLLEGE S COURSE INF PROGRAMME : CULIN COURSE NAME : BASIC COURSE CODE : HSK 1 YEAR / SEMESTER : YEAR CREDIT UNIT : 2.0 CONTACT HOUR : FACE NON F COURSE TYPE : VOCA PREREQUISITE : - CORE REQUISITE : -
4 CATION, MALAYSIA STANDARD CURRICULUM FORMATION NARY ARTS C BUTCHERY 1042 1 SEMESTER 1 TO FACE : 4.0 HOURS/WEEK FACE TO FACE : ATIONAL
5 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) 1. IDENTIFY BASIC BUTCHERY REQUIREMENT RELATED KN 1.1 Introductio requireme 1.2 General s butchery e 1.3 Halal requ 1.4 Sanitation
5 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE on to basic butchery functions and ents. safety guidelines in handling equipment and utensil. uirements. n and handling of butchery products. 1.1 Basic butchery functions and requirements determined. 1.2 General safety guidelines in handling butchery equipment and utensil determined. 1.3 Sanitation and handling of butchery products determined. 1.4 Halal requirements practiced.
5 RELATED SK 1.1 Identify ge butchery e 1.2 Identify ha 1.3 Identify fo butchery p ATTITUDE/SA Attitude 1.1 Adhere of handling a Safety 1.1 Adhere sa equipmen
6 KILLS eneral safety guidelines in handling equipment and utensil. alal requirements. ood sanitation and handling of products. AFETY/ENVIRONMENTAL f halal requirement related to food activities afety guidelines in handling butchery nt
5 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) 2. IDENTIFY TYPES OF BASIC BUTCHERY CUTS RELATED KN 2.1 Understan i. Meats ii. Struct iii. Inspec iv. Meats 2.2 Understan i. Meats ii. Struct iii. Inspec iv. Poultry 2.3 Understan i. Types ii. Variet
7 RNING STANDARDS EARNING STANDARD KNOWLEDGE / RELATED SKILLS E / SAFETY / ENVIRONMENTAL) ASSESSMENT CRITERIA NOWLEDGE nding meats and game animals s composition ure ction and grading s and game animal parts nding poultry and game birds s composition ure ction and grading y and game birds animal parts nding fish s of fish ies and characteristics 2.1 Basic butchery raw materials and its characteristic determined. 2.2 Primal beef, lamb and game animal parts, cuts and usage interpreted. 2.3 Poultry and game birds, parts, cuts and usage interpreted. 2.4 Fish, parts, cuts and usage interpreted. 2.5 Seafood, parts, cuts and usage interpreted.
5 iii. Indica iv. Fish p 2.4 Understan i. Types ii. Types iii. Types iv. Other v. Indica RELATED SK 2.1 Identify pr parts, cuts 2.2 Identify ty cuts and u 2.3 Identify ty 2.4 Identify ty usage. ATTITUDE/SA Attitude 2.1 Meticulou materials Safety 2.1 Adhere sa cuts.
8 tion of qualities parts nding seafood s of molluscs s of cephalopods s of crustaceans types of seafood tion of qualities KILLS rimal beef, lamb and game animal, s and usage. pe of poultry and game birds, parts, usage. pes of fish, parts, cuts and usage. pes of seafood, parts, cuts and AFETY/ENVIRONMENTAL s in identifying basic butchery raw and its characteristic. afety guidelines in basic butchery
5 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) 3. PREPARE EQUIPMENT AND UTENSILS RELATED KN 3.1 Types of b • Butche • Fillet k • Debon • Chef k • Chopp • Clam • Oyste • Butche • Meat s • Weigh • Trays 3.2 Types of b • Meat s