December Edition 2013

MINISTRY OF EDUCATION, MALAYSIA VOCATIONAL COLLEGE STANDARD CURRICULUM COURSE INFORMATION

COURSE NAME CODE NAME LEVEL CREDIT UNIT CONTACT HOUR

: : : : :

FUNDAMENTAL OF CULINARY ARTS HSK 101 1 SEMESTER 1 3.0 FACE TO FACE : 4.0 HOURS / WEEK

NON FACE TO FACE : COURSE TYPE PRE-REQUISITE CORE REQUISITE : : : VOCATIONAL BASIC WESTERN COOKERY DESSERT I

Latest Edited December 2013 Course page 1/13 Document Page 1

Applies sanitation and safety standard operating procedures when working in the kitchen work area. 5. Explain methods of cooking.December Edition 2013 COURSE OUTCOMES: At the end of the course. cooking methods. Explain nutritional needs. 6. prevention methods of food toxicity and food contamination in according to the industry needs. COURSE DESCRIPTION This course provides the fundamental of culinary arts to develop students knowledge and skill in food sanitation and safety in food service preparation. nutritional needs. Explain type of food commodities in food service. 3. Latest Edited December 2013 Course page 2/13 Document Page 2 . 2. Explain methods of preventing food toxicity and food contamination. the students should be able to:1. food commodities. State the importance of food sanitation in food service operation. 4.

1.1.1 1.December Edition 2013 CONTENT AND LEARNING STANDARDS PROGRAMME COURSE NAME CODE NAME : : : CULINARY ARTS FUNDAMENTAL OF CULINARY ARTS HSK 101 CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA 1.2 1. IDENTIFY FOOD SANITATION AND SAFETY 1.3 1.5 1.1.1.4 1.1.1.6 1. Identify fire prevention according to types of fire risk: • Class A • Class B • Class C • Class D • Class K Applies safety standard operating procedures Practise personal safety according to the OSHA Latest Edited December 2013 Course page 3/13 Document Page 3 .1. 1.1 Explain kitchen safety in kitchen work area.7 Identify procedures of handling kitchen equipment according to Standard Operation Procedure (SOP) Explain working place safety procedure according to Occupational Safety And Health Association (OSHA) Name first aids contents and usage according to the manual Apply proper first aid according to the procedure.

2. Applies working place sanitation according to the standard procedures 1.3.3 1.3 Explain food contamination and food poisoning 1.4 1.2. Discuss the causes and symptoms in food contamination and food poisoning according to the principle of food sanitation.2 1.1 1. Explain the effects of food contamination and food poisoning according to the food industry.2 Explain correct sanitation in kitchen work area 1. Recognize working place sanitation according to the OSHA.3.2.3.December Edition 2013 1. Explain methods to prevent food contamination and food poisoning according to Akta Makanan 1983. Latest Edited December 2013 Course page 4/13 Document Page 4 .1 1.5 Identify the types and characteristics of microorganisms according to Good Hygiene Practice (GHP – HACCP) Explain the meaning of food contamination and food poisoning according to Akta Makanan 1983 dan Peraturan Kebersihan Makanan 2009.2 1.3. Identify sanitation procedures of handling equipment according to the manual.3.4 Explain personal grooming practices in accordance with organization requirements.3 1.2.

1 Identify types of food commodities according to the market: • seafood • meat • poultry • dairy products • eggs • edible fats and oil • vegetables • fruits and fruits products • spices and herbs Latest Edited December 2013 Course page 5/13 Document Page 5 .1.1 Explain types of food commodities 2.December Edition 2013 CONTENT AND LEARNING STANDARDS PROGRAMME COURSE NAME CODE : CULINARY ARTS : FUNDAMENTAL OF CULINARY ARTS : HSK 101 CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA 2. DESCRIBE FOOD COMMODITIES 2.

1 Latest Edited December 2013 Course page 6/13 Document Page 6 .1 Explain food value according to Recommended Dietary Allowance (RDA): • seafood • meat • poultry • dairy products • eggs • edible fats and oil • vegetables • fruits and fruits product • spices and herbs Explain quality and purchasing points in accordance with individual / organization requirements: • seafood • meat • poultry • dairy products • eggs • edible fats and oil • vegetables • fruits and fruits product • spices and herbs 2.3.2.December Edition 2013 2.2 Identify food value of food commodities 2.3 Identify quality and purchasing points of food commodities 2.

1 Explain storage according to Peraturan Makanan 2009: • seafood • meat • poultry • dairy products • eggs • edible fats and oil • vegetables • fruits and fruits product • spices and herbs Latest Edited December 2013 Course page 7/13 Document Page 7 .December Edition 2013 2.4.4 Identify storage for food commodities 2.

2.1 Latest Edited December 2013 Course page 8/13 Document Page 8 . DESCRIBE NUTRITION 3. • proteins • fats • carbohydrates • vitamins • mineral salts 3.1 Classify types of nutrients 3.1 List types of nutrients according to RDA.2 Explain functions of nutrients in human body 3. • proteins • Fats • carbohydrates • vitamins • mineral salts Describe functions of nutrients in human body according to RDA.December Edition 2013 CONTENT AND LEARNING STANDARDS PROGRAMME COURSE NAME CODE NAME : CULINARY ARTS : FUNDAMENTAL OF CULINARY ARTS : HSK 101 CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA 3.1.

5.4 Latest Edited December 2013 Course page 9/13 Document Page 9 . Describe daily recommended serving according to USDA.December Edition 2013 3. 3.5 Explain digestion system 3.3 3.4 Identify the cooking effects of nutrients 3.2 3.6.5. • proteins • fats • carbohydrates • vitamins • mineral salts Explain the cooking effects of nutrients according to standard cooking procedure.1 3. List the food groups in the current USDA Food Guide Pyramid.1 List out sources of nutrients according to RDA.3 Explain sources of nutrients 3.6.1 3.4.5. Verify nutrients absorption in human body system.1 3. Verify nutrients and other foods to meet special dietary needs according to USDA. • proteins • fats • carbohydrates • vitamins • mineral salts Identify easily digested foods in nutrition according to human body system Describe foods digest difficulty according to human digestion system.5.3.2 3.6 Explain nutrients and other food component 3.

moist heat cooking methods : • braising and pot roasting • boiling • poaching • steaming • stewing Latest Edited December 2013 Course page 10/13 Document Page 10 .1.1 Explain briefly principles of cooking methods in accordance with standard cooking procedure.1 Identify principles of cooking methods 4. PERFORM COOKING METHODS 4. dry heat cooking methods • baking • roasting • frying • grilling • broiling • sautéing b. a.December Edition 2013 CONTENT AND LEARNING STANDARD PEOGRAMME COURSE NAME CODE : CULINARY ARTS : FUNDAMENTAL OF CULINARY ARTS : HSK 101 CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA 4.

3.2 Describe dry heat cooking methods 4.1 4.4 Describe microwave cooking 4.3 Describe moist heat cooking methods 4. • baking • roasting • frying • grilling • broiling • sautéing • gratinating Practise moist heat cooking method in accordance with standard cooking procedure.December Edition 2013 4.1 Practise microwave cooking accordingly to the manual Latest Edited December 2013 Course page 11/13 Document Page 11 .2. • braising and pot roasting • boiling • poaching • steaming • stewing 4.4.1 Practise dry heat cooking method in accordance with standard cooking procedure.

December Edition 2013 4. a.6 Identify disadvantages of cooking method 4.5. a.1 Explain briefly the disadvantages of cooking methods according to standard cooking procedure. dry heat cooking methods : • baking • roasting • frying • grilling • broiling • sautéing b.1 Explain briefly the advantages of cooking methods in accordance with standard cooking procedure. dry heat cooking methods • baking • roasting • frying • grilling • broiling • sautéing Latest Edited December 2013 Course page 12/13 Document Page 12 .6.5 Identify advantages of cooking method 4. moist heat cooking methods : • braising and pot roasting • boiling • poaching • steaming • stewing 4.

7. moist heat cooking methods : • braising and pot roasting • boiling • poaching • steaming • stewing 4.December Edition 2013 b. dry heat cooking methods : • baking • roasting • frying • grilling • broiling • sautéing b.1 Explain effects of cooking methods according to standard cooking procedure. moist heat cooking methods : • braising and pot roasting • boiling • poaching • steaming • stewing Latest Edited December 2013 Course page 13/13 Document Page 13 . : a.7 Identify effects of cooking method 4.