Year

2014

MINISTRY OF EDUCATION, MALAYSIA

VOCATIONAL COLLEGE STANDARD CURRICULLUM
COURSE INFORMATION
PROGRAMME

CULINARY ARTS

COURSE NAME

FOOD PRODUCTION DAILY OPERATIONS

COURSE CODE

HSK 801

YEAR / SEMESTER

2 SEMESTER 4

CREDIT UNIT

3.0

CONTACT HOUR

FACE TO FACE

: 5.0 HOURS / WEEK

NON FACE TO FACE :

COURSE TYPE

PREREQUISITE

CORE REQUISITE

Course page

1/8

VOCATIONAL

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Year

2014

COURSE OUTCOMES
At the end of the course, the students should be able to:-

1.
2.
3.
4.
5.

Identify kitchen daily task

Monitor stock control
Manage food production manpower
Analyze food production operational daily task.
Produce kitchen daily task activities record

COURSE DESCRIPTION

Food production daily operation is to ensure kitchen operational activities administer in accordance with standard operating procedure (S.O.P).
The personal who is competent in food production operation management shall be able to identify, plan, administer evaluate and record food
production daily operation

CONTENT AND LEARNING STANDARDS

Course page

2/8

Document Page

Year

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FOOD PRODUCTION DAILY OPERATIONS

COURSE CODE

: HSK 801

CONTACT
HOURS
5 HOURS
( 1 WEEKS)

Course page

CONTENT
STANDARD
1. DETERMINE
KITCHEN DAILY
TASK

3/8

LEARNING STANDARD

1.1.

Identify operation needs and

requirement.

2014

PERFOMANCE CRITERIA
1.1.1. Verify operation needs and requirement
according to the departments.
1.1.2. Create company manual operation according
to the Standard Operating Procedure (SOP).
1.1.3. Verify types of operation needs and
requirement
such as :
Daily stock control
Sufficient kitchen manpower
1.1.3.Verify types of operation needs and
requirement. documentation such as:
Spoilage form
Performance record

Document Page

Year

2014

CONTENT AND LEARNING STANDARDS

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FOOD PRODUCTION DAILY OPERATIONS

COURSE CODE

: HSK 801

CONTACT
HOURS

CONTENT
STANDARD

10 HOURS
( 2 WEEKS)

Course page

4/8

2. LIST OUT
BREAKDOWN TASK.

LEARNING STANDARD

2.1. Plan food

production
Operational daily
task

PERFOMANCE CRITERIA
2.1.1. Explain the purpose of planning food production
operational according to the daily task.
2.1.2. Verify food production operational daily task
such as:
Cooking
Cleaning
Manning
2.1.3. Prepare technique of arranging food production
operational according to the daily task schedule.
2.1.4. Prepare technique of preparing food production
operational according to the daily task
documentation format.
2.1.5. Arrange operational according to the daily task
schedule.
2.1.6. Prepare food production operational according
to the daily task documentation.

Document Page

Year

2014

CONTENT AND LEARNING STANDARDS

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FOOD PRODUCTION DAILY OPERATIONS

COURSE CODE

: HSK 801

CONTACT
HOURS

CONTENT
STANDARD

10 HOURS
( 2 WEEKS)

Course page

5/8

3.

OBTAIN STOCK
CONTROL

LEARNING STANDARD

3.1.

Administer daily stock

control

PERFOMANCE CRITERIA
3.1.1. Explain the purpose of administering daily stock
control.
3.1.2. Verify daily stock control process flow.
3.1.3. Use method of ensuring sufficient quantity of daily
stock such as :
Bin card
Inventory system
3.1.4. Use method of ensuring validity of daily stock such
as:
Expiry date
Production date of finished product
3.1.5. Verify technique of recommending disposal of
expired item such as
Based on event
Disposal document
3.1.6. Prepare daily stock control documentation such as:
Spoilage form
Stock control checklist

Document Page

Year

2014

CONTENT AND LEARNING STANDARDS

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FOOD PRODUCTION DAILY OPERATIONS

COURSE CODE

: HSK 801

CONTACT
HOURS

CONTENT
STANDARD

15 HOURS
( 3 WEEKS)

Course page

6/8

4. ADMINISTER FOOD
PRODUCTION
MANPOWER

LEARNING STANDARD

PERFOMANCE CRITERIA

4.1. Identify manpower control

according to payroll budget.

4.1.1. Describe purpose of administering food production

manpower according to the departments.
4.1.2. Identify process flow according to the food
production manpower
4.1.3. Apply technique of ensuring sufficient food
production manpower according to the
departments.
4.1.4. Verify method of job delegation such as :
Briefing
Mise en place (MEP)
Coaching

4.2. Identify food production

operation according to Standard
Operational
Procedure (SOP)

4.2.1. Create food production manpower documentation

such as:
Attendance
Performance record
Task guide

Document Page

Year

2014

CONTENT AND LEARNING STANDARDS

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FOOD PRODUCTION DAILY OPERATIONS

COURSE CODE

: HSK 801

Course page

7/8

Document Page

Year

CONTACT
HOURS

CONTENT
STANDARD

15 HOURS
( 3 WEEKS)

Course page

4.

8/8

EVALUATE FOOD
PRODUCTION
OPERATIONAL DAILY
TASK.

LEARNING STANDARD

5.1. Smooth daily operation

according to event
specification.

2014

PERFOMANCE CRITERIA
5.1.1. Describe purpose of evaluating food production
operational according to the daily task.
5.1.2. Comply the procedure of evaluating food
production operational daily task such as:
Post mortem
Customer feedback
5.1.3. Check food production manpower according to
the departments.
5.1.4. Check food production validity according to the
daily stock.
5.1.5. Check food production job assign according to
the requirements.
5.1.6. Check food production disposal of expired item.

Document Page

Year

2014

CONTENT AND LEARNING STANDARDS

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FOOD PRODUCTION DAILY OPERATIONS

COURSE CODE

: HSK 801

Course page

9/8

Document Page

Year

CONTACT
HOURS
15 HOURS
( 3 WEEKS)

Course page

CONTENT
STANDARD
6. RECORD KITCHEN
DAILY TASK
ACTIVITIES

10/8

LEARNING STANDARD

6.1 . Record food production

daily according to
Standard Operational
Procedure (SOP).

2014

PERFOMANCE CRITERIA
6.1.1. Describe purpose of recording kitchen
according to the daily task activities.
6.1.2. Record writing skills according to the
requirements
6.1.3. Follow the procedures to write kitchen daily
task according to the activities record.
6.1.4. Determine format of kitchen daily task
according to the activities record.
6.1.5. Comply the procedure to write kitchen daily
task according to the activities record.
6.1.6. Write kitchen daily task according to the
activities record.

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