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    rph seni kulinari sem 4

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    RPH SEM 4

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    rph seni kulinari sem 4

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    278 views82 pages

    RPH Sem 4

    Uploaded by

    mj.kvsp2
    rph seni kulinari sem 4

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 82

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    Masa

    1 x 1 jam
    1 jam

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert
    14 Jun 2015
    Ahad
    8.50 pagi 9.45 pagi ( Group 1 ) / 10.30 pagi 11.30 pagi ( Group 2 )
    15 orang / 16 orang
    Mariam Jamilah Binti Kamaruddin
    1.1 Obtain frozen desserts recipe ( Teori )
    1.2 Select utensils and equipment
    1.3 Select frozen desserts ingredients.
    1.4 Execute frozen dessers preparation
    Kriteria Pencapaian
    1.1.1 Identify frozen dessert
    according to food industry
    requirement
    1.1.2 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.3 Interpret method of selecting
    frozen dessert according to
    food preparation requirement
    1.2.1
    Identify types of utensils
    and equipment for preparing

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    dessert according to the
    recipe
    1.2.2
    Explain usage of utensils
    and equipment for preparing
    frozen dessert according to
    the recipe
    1.3.1
    Identify ingredients for
    frozen dessert according to
    the recipe\
    1.3.2
    Determine physical
    condition of frozen dessert
    ingredients according to the
    recipe
    1.4.1
    Identify frozen dessert
    preparation according to the
    ingredients
    1.4.2
    Determine quality of
    frozen dessert preparation
    according to the right cooking
    techniques
    1.4.3
    Apply proper tools
    according to the usage
    1.4.4
    Discuss and overcome
    fault frozen according to the
    preparation
    1.4.5
    Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi
    Catatan

    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    aiskrim r dengan teknik yang
    betul.
    Menunjukcara cara
    penyimpanan aiksrim dengan
    Pelajar menjalankan amali.

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert

    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    15 Jun 2015
    Isnin
    12.00 tgh hari 5.00 petang
    15 orang

    Learning
    Standard

    Masa

    1 x 1 jam
    1 jam

    Mariam Jamilah Binti Kamaruddin


    1.5Obtain frozen desserts recipe ( Teori )
    1.6Select utensils and equipment
    1.7Select frozen desserts ingredients.
    1.8Execute frozen dessers preparation
    Kriteria Pencapaian
    1.1.4 Identify frozen dessert
    according to food industry
    requirement
    1.1.5 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.6 Interpret method of selecting
    frozen dessert according to
    food preparation requirement
    1.2.3

    Identify types of utensils

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    and equipment for preparing
    dessert according to the
    recipe
    1.2.4
    Explain usage of utensils
    and equipment for preparing
    frozen dessert according to
    the recipe
    1.3.3
    Identify ingredients for
    frozen dessert according to
    the recipe\
    1.3.4
    Determine physical
    condition of frozen dessert
    ingredients according to the
    recipe
    1.4.6
    Identify frozen dessert
    preparation according to the
    ingredients
    1.4.7
    Determine quality of
    frozen dessert preparation
    according to the right cooking
    techniques
    1.4.8
    Apply proper tools
    according to the usage
    1.4.9
    Discuss and overcome
    fault frozen according to the
    preparation
    1.4.10 Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi

    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    aiskrim r dengan teknik yang
    betul.
    Menunjukcara cara
    penyimpanan aiksrim dengan
    Pelajar menjalankan amali.

    RANCANGAN PENGAJARAN HARIAN


    Catatan
    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert

    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    16 Jun 2015
    Selasa
    12.00 tgh hari 5.00 petang
    15 orang

    Learning
    Standard

    Masa

    1 x 1 jam
    1 jam

    Mariam Jamilah Binti Kamaruddin


    1.9Obtain frozen desserts recipe ( Teori )
    1.10 Select utensils and equipment
    1.11 Select frozen desserts ingredients.
    1.12 Execute frozen dessers preparation
    Kriteria Pencapaian
    1.1.7 Identify frozen dessert
    according to food industry
    requirement
    1.1.8 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.9 Interpret method of selecting
    frozen dessert according to
    food preparation requirement

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    1.2.5
    Identify types of utensils
    and equipment for preparing
    dessert according to the
    recipe
    1.2.6
    Explain usage of utensils
    and equipment for preparing
    frozen dessert according to
    the recipe
    1.3.5
    Identify ingredients for
    frozen dessert according to
    the recipe\
    1.3.6
    Determine physical
    condition of frozen dessert
    ingredients according to the
    recipe
    1.4.11 Identify frozen dessert
    preparation according to the
    ingredients
    1.4.12 Determine quality of
    frozen dessert preparation
    according to the right cooking
    techniques
    1.4.13 Apply proper tools
    according to the usage
    1.4.14 Discuss and overcome
    fault frozen according to the
    preparation
    1.4.15 Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi

    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    aiskrim r dengan teknik yang
    betul.
    Menunjukcara cara
    penyimpanan aiksrim dengan
    Pelajar menjalankan amali.

    RANCANGAN PENGAJARAN HARIAN

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    17 JUN 2015
    Rabu
    8.00 pagi 5.00 petang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan.

    18 JUN 2015
    CUTI AWAL RAMADHAN

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    Masa

    1 x 1 jam
    1 jam

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert
    21 Jun 2015
    Ahad
    8.50 pagi 9.45 pagi ( Group 1 ) / 10.30 pagi 11.30 pagi ( Group 2 )
    15 orang / 16 orang
    Mariam Jamilah Binti Kamaruddin
    1.13
    1.14
    1.15
    1.16

    Obtain frozen desserts recipe ( Teori )


    Select utensils and equipment
    Select frozen desserts ingredients.
    Execute frozen dessers preparation
    Kriteria Pencapaian

    1.1.10 Identify frozen dessert


    according to food industry
    requirement
    1.1.11 List types of frozen dessert
    ingredients according to food
    preparation requirement

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    1.1.12
    Interpret method of
    selecting frozen dessert
    according to food preparation
    requirement
    1.2.7
    Identify types of utensils
    and equipment for preparing
    dessert according to the
    recipe
    1.2.8
    Explain usage of utensils
    and equipment for preparing
    frozen dessert according to
    the recipe
    1.3.7
    Identify ingredients for
    frozen dessert according to
    the recipe\
    1.3.8
    Determine physical
    condition of frozen dessert
    ingredients according to the
    recipe
    1.4.16 Identify frozen dessert
    preparation according to the
    ingredients
    1.4.17 Determine quality of
    frozen dessert preparation
    according to the right cooking
    techniques
    1.4.18 Apply proper tools
    according to the usage
    1.4.19 Discuss and overcome
    fault frozen according to the
    preparation
    1.4.20 Prepare frozen dessert

    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    aiskrim r dengan teknik yang
    betul.
    Menunjukcara cara
    penyimpanan aiksrim dengan
    Pelajar menjalankan amali.

    RANCANGAN PENGAJARAN HARIAN


    according to the right cooking
    techniques
    Refleksi

    Catatan
    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert

    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    22 Jun 2015
    Isnin
    12.00 tgh hari 5.00 petang
    15 orang

    Learning
    Standard

    Masa

    1 x 1 jam
    1 jam

    Mariam Jamilah Binti Kamaruddin


    1.17
    1.18
    1.19
    1.20

    Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO )


    Select utensils and equipment
    Select frozen desserts ingredients.
    Execute frozen dessers preparation
    Kriteria Pencapaian

    1.1.13 Identify frozen dessert


    according to food industry
    requirement
    1.1.14 List types of frozen dessert

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    ingredients according to food
    preparation requirement
    1.1.15
    Interpret method of
    selecting frozen dessert
    according to food preparation
    requirement
    1.2.9
    Identify types of utensils
    and equipment for preparing
    dessert according to the
    recipe
    1.2.10 Explain usage of utensils
    and equipment for preparing
    frozen dessert according to
    the recipe
    1.3.9
    Identify ingredients for
    frozen dessert according to
    the recipe\
    1.3.10 Determine physical
    condition of frozen dessert
    ingredients according to the
    recipe
    1.4.21 Identify frozen dessert
    preparation according to the
    ingredients
    1.4.22 Determine quality of
    frozen dessert preparation
    according to the right cooking
    techniques
    1.4.23 Apply proper tools
    according to the usage
    1.4.24 Discuss and overcome
    fault frozen according to the

    Memberikan contoh contoh


    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    aiskrim r dengan teknik yang
    betul.
    Menunjukcara cara
    penyimpanan aiksrim dengan
    Pelajar menjalankan amali.

    RANCANGAN PENGAJARAN HARIAN


    preparation
    1.4.25 Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi

    Catatan
    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert

    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    23 Jun 2015
    Selasa
    12.00 tgh hari 5.00 petang
    15 orang

    Learning
    Standard

    Masa

    Mariam Jamilah Binti Kamaruddin


    1.21
    1.22
    1.23
    1.24

    Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO )


    Select utensils and equipment
    Select frozen desserts ingredients.
    Execute frozen dessers preparation
    Kriteria Pencapaian

    1.1.16 Identify frozen dessert


    according to food industry

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan

    RANCANGAN PENGAJARAN HARIAN


    1 x 1 jam
    1 jam

    requirement
    1.1.17 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.18
    Interpret method of
    selecting frozen dessert
    according to food preparation
    requirement
    1.2.11 Identify types of utensils
    and equipment for preparing
    dessert according to the
    recipe
    1.2.12 Explain usage of utensils
    and equipment for preparing
    frozen dessert according to
    the recipe
    1.3.11 Identify ingredients for
    frozen dessert according to
    the recipe\
    1.3.12 Determine physical
    condition of frozen dessert
    ingredients according to the
    recipe
    1.4.26 Identify frozen dessert
    preparation according to the
    ingredients
    1.4.27 Determine quality of
    frozen dessert preparation
    according to the right cooking
    techniques
    1.4.28 Apply proper tools
    according to the usage

    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    aiskrim r dengan teknik yang
    betul.
    Menunjukcara cara
    penyimpanan aiksrim dengan
    Pelajar menjalankan amali.

    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    1.4.29 Discuss and overcome
    fault frozen according to the
    preparation
    1.4.30 Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    25 JUN 2015
    Rabu
    8.00 pagi 5.00 petang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan.

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard
    Masa

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert
    28 JUN 2015
    AHAD
    8.50 pagi 9.45 pagi ( Group 1 ) / 10.30 pagi 11.30 pagi ( Group 2 )
    15 orang / 16 orang
    Mariam Jamilah Binti Kamaruddin
    1.1 Obtain frozen desserts recipe TEORI ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT)
    1.2 Select utensils and equipment
    1.3 Select frozen desserts ingredients.
    1.4 Execute frozen dessers preparation
    Kriteria Pencapaian

    Tugas utama / Proses

    Bahan sumber
    pembelajaran

    RANCANGAN PENGAJARAN HARIAN

    1X 1 JAM
    1 JAM

    1.1.1 Identify frozen dessert


    according to food industry
    requirement
    1.1.2 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.3 Interpret method of selecting
    frozen dessert according to
    food preparation requirement
    1.1.19 Identify types of utensils and
    equipment for preparing
    dessert according to the recipe
    1.1.20 Explain usage of utensils and
    equipment for preparing frozen
    dessert according to the recipe
    1.1.21 Identify ingredients for frozen
    dessert according to the recipe
    1.1.22 Determine physical condition of
    frozen dessert ingredients
    according to the recipe
    1.3.1 Identify frozen dessert
    preparation according to the
    ingredients
    1.3.2 Determine quality of frozen
    dessert preparation according
    to the right cooking techniques
    1.3.3 Apply proper tools according to
    the usage
    1.4.1 Discuss and overcome fault

    Pengajar menunjukcara kepada


    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    sherbet dan frozen yoghurt
    dengan teknik yang betul.
    Menunjukcara cara
    penyimpanan sherbet dan
    frozen yoghurt dengan betul.
    Pelajar menjalankan amali.

    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    frozen according to the
    preparation
    1.4.2 Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi

    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert

    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    29 JUN 2015
    ISNIN
    11.40 PAGI- 3.00 PETANG
    15 orang

    Learning
    Standard

    Mariam Jamilah Binti Kamaruddin


    1.5 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN
    YOGHURT)
    1.6 Select utensils and equipment
    1.7 Select frozen desserts ingredients.
    1.8 Execute frozen dessers preparation
    Tugas utama / Proses
    Bahan sumber

    RANCANGAN PENGAJARAN HARIAN


    Masa

    4 x 50 minit
    200 minit

    Kriteria Pencapaian
    1.1.4 Identify frozen dessert
    according to food industry
    requirement
    1.1.5 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.6 Interpret method of selecting
    frozen dessert according to
    food preparation requirement
    1.1.23 Identify types of utensils and
    equipment for preparing
    dessert according to the recipe
    1.1.24 Explain usage of utensils and
    equipment for preparing frozen
    dessert according to the recipe
    1.1.25 Identify ingredients for frozen
    dessert according to the recipe
    1.1.26 Determine physical condition of
    frozen dessert ingredients
    according to the recipe
    1.3.4 Identify frozen dessert
    preparation according to the
    ingredients
    1.3.5 Determine quality of frozen
    dessert preparation according
    to the right cooking techniques
    1.3.6 Apply proper tools according to
    the usage

    pembelajaran
    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    sherbet dan frozen yoghurt
    dengan teknik yang betul.
    Menunjukcara cara
    penyimpanan sherbet dan
    frozen yoghurt dengan betul.
    Pelajar menjalankan amali.

    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    1.8.1 Discuss and overcome fault
    frozen according to the
    preparation
    1.8.2 Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi

    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert

    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    30 JUN 2015
    ISNIN
    11.40 PAGI- 3.00 PETANG
    15 orang

    Learning
    Standard

    Mariam Jamilah Binti Kamaruddin


    1.9 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN
    YOGHURT)
    1.10 Select utensils and equipment
    1.11 Select frozen desserts ingredients.
    1.12 Execute frozen dessers preparation

    RANCANGAN PENGAJARAN HARIAN


    Masa

    4 x 50 minit
    200 minit

    Kriteria Pencapaian
    1.1.7 Identify frozen dessert
    according to food industry
    requirement
    1.1.8 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.9 Interpret method of selecting
    frozen dessert according to
    food preparation requirement
    1.1.27 Identify types of utensils and
    equipment for preparing
    dessert according to the recipe
    1.1.28 Explain usage of utensils and
    equipment for preparing frozen
    dessert according to the recipe
    1.1.29 Identify ingredients for frozen
    dessert according to the recipe
    1.1.30 Determine physical condition of
    frozen dessert ingredients
    according to the recipe
    1.3.7 Identify frozen dessert
    preparation according to the
    ingredients
    1.3.8 Determine quality of frozen
    dessert preparation according
    to the right cooking techniques
    1.3.9 Apply proper tools according to

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    sherbet dan frozen yoghurt
    dengan teknik yang betul.
    Menunjukcara cara
    penyimpanan sherbet dan
    frozen yoghurt dengan betul.
    Pelajar menjalankan amali.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    the usage
    1.12.1 Discuss and overcome fault
    frozen according to the
    preparation
    1.12.2 Prepare frozen dessert
    according to the right cooking
    techniques
    Refleksi

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    AKTIVITI

    HOSPITALITI
    Kursus
    : Seni Kulinari
    1 JULAI 2015
    Ahad
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    RANCANGAN PENGAJARAN HARIAN

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert
    5 Julai 2015
    Ahad
    8.50 pagi 9.45 pagi ( Group 1 ) / 10.30 pagi 11.30 pagi ( Group 2 )
    15 orang / 16 orang
    Mariam Jamilah Binti Kamaruddin
    1.13
    1.14
    1.15

    Obtain frozen desserts recipe Teori ( FROZEN CHOCOLATE MOUSSE)


    Select utensils and equipment
    Select frozen desserts ingredients.

    RANCANGAN PENGAJARAN HARIAN


    1.16
    Masa

    1X 1
    JAM
    1 JAM

    Execute frozen dessers preparation


    Kriteria Pencapaian

    1.1.10 Identify frozen dessert


    according to food industry
    requirement
    1.1.11 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.12
    Interpret method of
    selecting frozen dessert
    according to food preparation
    requirement
    1.1.31 Identify types of utensils and
    equipment for preparing
    dessert according to the recipe
    1.1.32 Explain usage of utensils and
    equipment for preparing frozen
    dessert according to the recipe
    1.1.33 Identify ingredients for frozen
    dessert according to the recipe
    1.1.34 Determine physical condition of
    frozen dessert ingredients
    according to the recipe
    1.3.10 Identify frozen dessert
    preparation according to the
    ingredients
    1.3.11 Determine quality of frozen
    dessert preparation according

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    frozen chocolate mousse
    dengan teknik yang betul.
    Menunjukcara cara
    penyimpanan frozen chocolate
    mousse dengan betul.
    Pelajar menjalankan amali.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    to the right cooking techniques
    1.3.12 Apply proper tools according to
    the usage
    1.16.1 Discuss and overcome fault
    frozen according to the
    preparation
    1.16.2 Prepare frozen dessert
    according to the right cooking
    techniques

    Refleksi

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert
    6 Julai 2015
    Isnin
    11.40 pagi 3.00 petang
    15 orang
    Mariam Jamilah Binti Kamaruddin
    1.17 Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE)

    RANCANGAN PENGAJARAN HARIAN


    Standard
    Masa

    4 x 50 minit
    200 minit

    1.18 Select utensils and equipment


    1.19 Select frozen desserts ingredients.
    1.20 Execute frozen dessers preparation
    Kriteria Pencapaian
    1.1.13 Identify frozen dessert
    according to food industry
    requirement
    1.1.14 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.15
    Interpret method of
    selecting frozen dessert
    according to food preparation
    requirement
    1.1.35 Identify types of utensils and
    equipment for preparing
    dessert according to the recipe
    1.1.36 Explain usage of utensils and
    equipment for preparing frozen
    dessert according to the recipe
    1.1.37 Identify ingredients for frozen
    dessert according to the recipe
    1.1.38 Determine physical condition of
    frozen dessert ingredients
    according to the recipe
    1.3.13 Identify frozen dessert
    preparation according to the
    ingredients

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    frozen chocolate mousse
    dengan teknik yang betul.
    Menunjukcara cara
    penyimpanan frozen chocolate
    mousse dengan betul.
    Pelajar menjalankan amali.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    1.3.14 Determine quality of frozen
    dessert preparation according
    to the right cooking techniques
    1.3.15 Apply proper tools according to
    the usage
    1.20.1 Discuss and overcome fault
    frozen according to the
    preparation
    1.20.2 Prepare frozen dessert
    according to the right cooking
    techniques

    Refleksi

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 1 : Carry Out Frozen Dessert
    6 Julai 2015
    Isnin
    11.40 pagi 3.00 petang
    15 orang
    Mariam Jamilah Binti Kamaruddin

    RANCANGAN PENGAJARAN HARIAN


    Pengajar
    Learning
    Standard
    Masa

    4 x 50 minit
    200 minit

    1.21
    1.22
    1.23
    1.24

    Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE)


    Select utensils and equipment
    Select frozen desserts ingredients.
    Execute frozen dessers preparation
    Kriteria Pencapaian

    1.1.16 Identify frozen dessert


    according to food industry
    requirement
    1.1.17 List types of frozen dessert
    ingredients according to food
    preparation requirement
    1.1.18
    Interpret method of
    selecting frozen dessert
    according to food preparation
    requirement
    1.1.39 Identify types of utensils and
    equipment for preparing
    dessert according to the recipe
    1.1.40 Explain usage of utensils and
    equipment for preparing frozen
    dessert according to the recipe
    1.1.41 Identify ingredients for frozen
    dessert according to the recipe
    1.1.42 Determine physical condition of
    frozen dessert ingredients
    according to the recipe
    1.3.16 Identify frozen dessert

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    frozen chocolate mousse
    dengan teknik yang betul.
    Menunjukcara cara
    penyimpanan frozen chocolate
    mousse dengan betul.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    preparation according to the
    ingredients
    1.3.17 Determine quality of frozen
    dessert preparation according
    to the right cooking techniques
    1.3.18 Apply proper tools according to
    the usage
    1.24.1 Discuss and overcome fault
    frozen according to the
    preparation
    1.24.2 Prepare frozen dessert
    according to the right cooking
    techniques

    Refleksi

    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II

    Tarikh
    Hari
    Masa

    8 JULAI 2015
    RABU
    8.00 pagi 5.00 petang

    Pelajar menjalankan amali.

    RANCANGAN PENGAJARAN HARIAN


    Bilangan
    pelajar
    Nama
    Pengajar

    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan.

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa

    HOSPITALITI
    Kursus
    : Bakeri dan Pastri (HBK )
    Modul
    : 02 SIMPLE DESSERT MAKING
    Kompetensi : 1: INDENTIFY SIMPLE DESSERTS PREPARATION REQUIREMENT
    9 Julai 2015
    Khamis
    8.00 pagi 12.50 tengah hari

    RANCANGAN PENGAJARAN HARIAN


    Bilangan
    pelajar
    Nama
    Pengajar

    Learning
    Standard

    Masa

    15 orang
    Mariam Jamilah Binti Kamaruddin
    1.1 Identify types of simple desserts ( Durian Crepe )
    1.2 Identify ingredients and properties
    1.3 List utensils and equipment
    1.4 Identify process of making simple desserts
    1.5 State faults and causes in produce simple desserts
    1.6 Identify ways of display for simple desserts
    1.7 Safety precautions and ethical principle in workplace
    Kriteria Pencapaian

    1.1.1 Identify types of simple desserts


    a. Quick Bread: Scones and
    Muffins
    b. Batter: pancakes, crepes,
    4 x 50
    wafer, fruits fitters and
    minit
    Beignet
    200 nit
    c. Fruits sauces and whip
    fresh cream
    d. Fermented products: waffle
    and savarin
    e. Agar-agar and jelly
    1.1.2 Obtain standard recipe
    1.2.1 List out simple desserts
    ingredients correctly according
    to standard recipe
    1.2.2 Explain the function and usage
    of ingredients for simple
    desserts preparation

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    1.3.1 List out the selection and
    preparation of utensils and
    equipment correctly

    Menunjukcara teknik membuat


    durian crepe dengan teknik
    yang betul.

    1.4.1 Identify the process of making


    simple desserts:
    a. Quick bread: scones and
    muffins
    Mixing
    Make up / shaping
    Baking

    Menunjukcara cara
    penyimpanan durian crepe
    dengan betul.

    b. Batter: pancakes, crepes,


    wafer, fruits fitters and
    Beignet
    Mixing
    Frying
    c. Sauces : Fruits sauces and
    whip fresh cream
    Mixing / whipping
    Cooking
    Garnishing
    d. Fermented products: waffle
    and savarin
    Mixing
    Fermentation
    Mixing
    Final proving
    Frying / baking
    1.5.1 Identify and explain faults and

    Pelajar menjalankan amali.


    Pelajar menghias dan
    menghidang hasil
    Masakan.

    RANCANGAN PENGAJARAN HARIAN


    causes in the production of
    simple desserts
    1.6.1 Identify ways of displaying
    simple desserts
    1.7.1 Explain the importance of
    hygienic and safe practices
    1.7.2 Explain the importance of good
    logical working methods in the
    production of simple desserts
    Refleksi

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 2 : Prepare Cold Dessert
    12 ulai 2015
    Ahad

    RANCANGAN PENGAJARAN HARIAN


    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    Masa

    201 x
    50
    minit
    200
    minit

    8.50 pagi 9.45 pagi ( Group 1 ) / 10.30 pagi 11.30 pagi ( Group 2 )
    15 orang / 16 orang
    Mariam Jamilah Binti Kamaruddin
    1.8 Obtain cold desserts desserts recipe Teori ( Fruits Jellies and Triffle )
    1.9 Select utensils and equipment
    1.10 Select cold dessert desserts ingredients.
    1.11 Execute cold dessers preparation
    1.12 Perform cold dessert presentation
    Kriteria Pencapaian
    2.1.1 Identify cold desserts
    according to the industry
    requirement
    2.1.2 Select cold dessert recipe
    according to the industry
    requirement
    2.1.3 List types of cold desserts
    ingredients according to the
    industry requirement
    2.1.4 Explain ways of selection
    cold dessert according to the
    industry requirement
    i. Discuss and
    overcome fault
    frozen
    according to
    the preparation
    ii. Prepare frozen
    dessert
    according to

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    fruits jellies dan triffle dengan

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    the right
    cooking
    techniqes
    2.2.1
    Identify types of utensils
    and equipment according to
    the preparation requirement
    2.2.2
    Explain usage of utensils
    and equipment according to
    the recipe
    2.2.3
    Apply proper tools
    according to the usage
    2.2.4
    Apply sanitation and
    safety according to the
    protocol
    2.4.1
    Identify types of cold
    dessert preparation according
    the ingredients
    2.4.2 Explain the important of portioning
    cold dessert
    preparation according to the
    ingredients
    2.4.3
    Determine quality of cold
    dessert preparation according
    to the ingredients
    2.4.4
    Determine portioning of
    cold dessert preparation
    according to the standard
    portion requirement
    2.4.5
    Prepare cold dessert
    according to the ingredients :
    Poach Pear
    Fruits Jellies

    teknik yang betul.


    Menunjukcara cara
    penyimpanan fruits jellies dan
    triffle dengan betul.
    Pelajar menjalankan amali.
    Pelajar menghias dan
    menghidang hasil
    Masakan.

    RANCANGAN PENGAJARAN HARIAN


    2.4.6
    Apply cleanliness in
    working area according to
    kitchen sanitation requirement
    2.4.7
    Apply proper tools
    according to the usage
    2.4.8
    Practice minimize
    wastages according to the
    establishment
    2.5.1
    Determine portioning
    and sizes of cold dessert
    according to the standard
    portion requirement
    2.5.2
    Select an approriate
    sauces according to the
    specific dessert
    Chocolate sauce
    2.5.3
    Select the right serving
    equipment for cold dessert
    according to the recipe.

    Refleksi
    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II

    RANCANGAN PENGAJARAN HARIAN


    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    Masa

    202 x
    50
    minit
    200
    minit

    Kompetensi : 2 : Prepare Cold Dessert


    13 Julai 2015
    Isnin
    11.40 pagi 3.00 petang
    18 orang
    Mariam Jamilah Binti Kamaruddin
    1.13
    1.14
    1.15
    1.16
    1.17

    Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle )


    Select utensils and equipment
    Select cold dessert desserts ingredients.
    Execute cold dessers preparation
    Perform cold dessert presentation
    Kriteria Pencapaian
    2.1.5 Identify cold desserts
    according to the industry
    requirement
    2.1.6 Select cold dessert recipe
    according to the industry
    requirement
    2.1.7 List types of cold desserts
    ingredients according to the
    industry requirement
    2.1.8 Explain ways of selection
    cold dessert according to the
    industry requirement
    i. Discuss and
    overcome fault
    frozen
    according to

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    the preparation
    ii. Prepare frozen
    dessert
    according to
    the right
    cooking
    techniqes
    2.2.5
    Identify types of utensils
    and equipment according to
    the preparation requirement
    2.2.6
    Explain usage of utensils
    and equipment according to
    the recipe
    2.2.7
    Apply proper tools
    according to the usage
    2.2.8
    Apply sanitation and
    safety according to the
    protocol
    2.4.9
    Identify types of cold
    dessert preparation according
    the ingredients
    2.4.10
    Explain the important of
    portioning cold dessert
    preparation according to the
    ingredients
    2.4.11 Determine quality of cold
    dessert preparation according
    to the ingredients
    2.4.12 Determine portioning of
    cold dessert preparation
    according to the standard
    portion requirement

    Menunjukcara teknik membuat


    fruits jellies dan triffle dengan
    teknik yang betul.
    Menunjukcara cara
    penyimpanan fruits jellies dan
    triffle dengan betul.
    Pelajar menjalankan amali.
    Pelajar menghias dan
    menghidang hasil
    Masakan.

    RANCANGAN PENGAJARAN HARIAN


    2.4.13 Prepare cold dessert
    according to the ingredients :
    Poach Pear
    Fruits Jellies
    2.4.14 Apply cleanliness in
    working area according to
    kitchen sanitation requirement
    2.4.15 Apply proper tools
    according to the usage
    2.4.16 Practice minimize
    wastages according to the
    establishment
    2.5.4
    Determine portioning
    and sizes of cold dessert
    according to the standard
    portion requirement
    2.5.5
    Select an approriate
    sauces according to the
    specific dessert
    Chocolate sauce
    2.5.6
    Select the right serving
    equipment for cold dessert
    according to the recipe.

    Refleksi
    Catatan

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    Masa

    203 x
    50
    minit
    200
    minit

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 2 : Prepare Cold Dessert
    14 Julai 2015
    Selasa
    11.40 pagi 3.00 petang
    15 orang
    Mariam Jamilah Binti Kamaruddin
    1.18
    1.19
    1.20
    1.21
    1.22

    Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle )


    Select utensils and equipment
    Select cold dessert desserts ingredients.
    Execute cold dessers preparation
    Perform cold dessert presentation
    Kriteria Pencapaian
    2.1.9 Identify cold desserts
    according to the industry
    requirement
    2.1.10 Select cold dessert recipe
    according to the industry
    requirement
    2.1.11 List types of cold desserts
    ingredients according to the
    industry requirement
    2.1.12 Explain ways of selection
    cold dessert according to the
    industry requirement

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    Memberikan latihan.
    i. Discuss and
    overcome fault
    frozen
    according to
    the preparation
    ii. Prepare frozen
    dessert
    according to
    the right
    cooking
    techniqes
    2.2.9
    Identify types of utensils
    and equipment according to
    the preparation requirement
    2.2.10 Explain usage of utensils
    and equipment according to
    the recipe
    2.2.11 Apply proper tools
    according to the usage
    2.2.12 Apply sanitation and
    safety according to the
    protocol
    2.4.17 Identify types of cold
    dessert preparation according
    the ingredients
    2.4.18
    Explain the important of
    portioning cold dessert
    preparation according to the
    ingredients
    2.4.19 Determine quality of cold
    dessert preparation according

    Memberikan penekanan dan


    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    fruits jellies dan triffle dengan
    teknik yang betul.
    Menunjukcara cara
    penyimpanan fruits jellies dan
    triffle dengan betul.
    Pelajar menjalankan amali.
    Pelajar menghias dan
    menghidang hasil
    Masakan.

    RANCANGAN PENGAJARAN HARIAN


    to the ingredients
    2.4.20 Determine portioning of
    cold dessert preparation
    according to the standard
    portion requirement
    2.4.21 Prepare cold dessert
    according to the ingredients :
    Poach Pear
    Fruits Jellies
    2.4.22 Apply cleanliness in
    working area according to
    kitchen sanitation requirement
    2.4.23 Apply proper tools
    according to the usage
    2.4.24 Practice minimize
    wastages according to the
    establishment
    2.5.7
    Determine portioning
    and sizes of cold dessert
    according to the standard
    portion requirement
    2.5.8
    Select an approriate
    sauces according to the
    specific dessert
    Chocolate sauce
    2.5.9
    Select the right serving
    equipment for cold dessert
    according to the recipe.
    Refleksi

    RANCANGAN PENGAJARAN HARIAN

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    15 Julai 2015
    Rabu
    8.00 pagi 3.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..

    Cuti Pertengahan Semester


    19 Julai 23 Julai 2015

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    Masa

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 2 : Prepare Cold Dessert
    20 Ogos 2014
    Rabu
    8.00 pagi 11.20 pagi
    19 orang
    Mariam Jamilah Binti Kamaruddin
    1.
    2.
    3.
    4.
    5.

    Obtain cold desserts desserts recipe ( Fruits Flan and Triffle)


    Select utensils and equipment
    Select cold dessert desserts ingredients.
    Execute cold dessers preparation
    Perform cold dessert presentation

    Kriteria Pencapaian
    2.1.13 Identify cold desserts
    according to the industry
    requirement

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan

    RANCANGAN PENGAJARAN HARIAN


    4 x 50 minit
    204 nit

    2.1.14 Select cold dessert recipe


    according to the industry
    requirement
    2.1.15 List types of cold desserts
    ingredients according to the
    industry requirement
    2.1.16 Explain ways of selection
    cold dessert according to the
    industry requirement
    i. Discuss and
    overcome fault
    frozen
    according to
    the preparation
    ii. Prepare frozen
    dessert
    according to
    the right
    cooking
    techniqes
    2.2.13 Identify types of utensils
    and equipment according to
    the preparation requirement
    2.2.14 Explain usage of utensils
    and equipment according to
    the recipe
    2.2.15 Apply proper tools
    according to the usage
    2.2.16 Apply sanitation and
    safety according to the
    protocol

    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    fruits jellies dan poach pear
    dengan teknik yang betul.
    Menunjukcara cara
    penyimpanan fruits flan dan
    Triffle dengan betul.
    Pelajar menjalankan amali.
    Pelajar menghias dan
    menghidang hasil
    Masakan.

    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    2.4.25 Identify types of cold
    dessert preparation according
    the ingredients
    2.4.26
    Explain the important of
    portioning cold dessert
    preparation according to the
    ingredients
    2.4.27 Determine quality of cold
    dessert preparation according
    to the ingredients
    2.4.28 Determine portioning of
    cold dessert preparation
    according to the standard
    portion requirement
    2.4.29 Prepare cold dessert
    according to the ingredients :
    Triffle
    Fruits Flan
    2.4.30 Apply cleanliness in
    working area according to
    kitchen sanitation requirement
    2.4.31 Apply proper tools
    according to the usage
    2.4.32 Practice minimize
    wastages according to the
    establishment
    2.5.10 Determine portioning
    and sizes of cold dessert
    according to the standard
    portion requirement
    2.5.11 Select an approriate
    sauces according to the

    RANCANGAN PENGAJARAN HARIAN


    specific dessert
    Chocolate sauce
    2.5.12 Select the right serving
    equipment for cold dessert
    according to the recipe.

    Refleksi

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    AKTIVITI

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    21 Ogos 2014
    Khamis
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    RANCANGAN PENGAJARAN HARIAN

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..


    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    24 Ogos 2014
    Ahad
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 2 : Prepare Cold Dessert
    27 Ogos 2014
    Rabu
    8.00 pagi 11.20 pagi
    19 orang
    Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa

    RANCANGAN PENGAJARAN HARIAN


    b. Obtain cold desserts desserts recipe ( CHEESE CAKE & CHOCOLATE STEAMED
    PUDDING WITH ORANGE SAUCE )

    Learning
    Standard

    Masa

    4 x 50 minit
    205 nit

    c.
    d.
    e.
    f.

    Select utensils and equipment


    Select cold dessert desserts ingredients.
    Execute cold dessers preparation
    Perform cold dessert presentation

    Kriteria Pencapaian
    2.1.17 Identify cold desserts
    according to the industry
    requirement
    2.1.18 Select cold dessert recipe
    according to the industry
    requirement
    2.1.19 List types of cold desserts
    ingredients according to the
    industry requirement
    2.1.20 Explain ways of selection
    cold dessert according to the
    industry requirement
    i. Discuss and
    overcome fault
    frozen
    according to
    the preparation
    ii. Prepare frozen
    dessert
    according to
    the right
    cooking
    techniqes

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    cheese cake dan chocolate
    steamed pudding dengan
    teknik yang betul.
    Menunjukcara cara
    penyimpanan cheese cake dan

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    2.2.17 Identify types of utensils
    and equipment according to
    the preparation requirement
    2.2.18 Explain usage of utensils
    and equipment according to
    the recipe
    2.2.19 Apply proper tools
    according to the usage
    2.2.20 Apply sanitation and
    safety according to the
    protocol
    2.4.33 Identify types of cold
    dessert preparation according
    the ingredients
    2.4.34
    Explain the important of
    portioning cold dessert
    preparation according to the
    ingredients
    2.4.35 Determine quality of cold
    dessert preparation according
    to the ingredients
    2.4.36 Determine portioning of
    cold dessert preparation
    according to the standard
    portion requirement
    2.4.37 Prepare cold dessert
    according to the ingredients :
    Triffle
    Fruits Flan
    2.4.38 Apply cleanliness in
    working area according to
    kitchen sanitation requirement

    chocolate steamed pudding


    dengan betul.
    Pelajar menjalankan amali.
    Pelajar menghias dan
    menghidang hasil
    Masakan.

    RANCANGAN PENGAJARAN HARIAN


    2.4.39 Apply proper tools
    according to the usage
    2.4.40 Practice minimize
    wastages according to the
    establishment
    2.5.13 Determine portioning
    and sizes of cold dessert
    according to the standard
    portion requirement
    2.5.14 Select an approriate
    sauces according to the
    specific dessert
    Chocolate sauce
    2.5.15 Select the right serving
    equipment for cold dessert
    according to the recipe.

    Refleksi

    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari

    RANCANGAN PENGAJARAN HARIAN


    Modul
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    : 03 DESSERTS II

    28 Ogos 2014
    Khamis
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..


    CUTI HARI KEMERDEKAAN 31/08/2014

    Jabatan

    HOSPITALITI

    RANCANGAN PENGAJARAN HARIAN


    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    Masa

    4 x 50 minit
    206 nit

    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 2 : Prepare Cold Dessert
    3 September 2014
    Rabu
    8.00 pagi 11.20 pagi
    19 orang
    Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
    b.
    c.
    d.
    e.
    f.

    Obtain cold desserts desserts recipe ( Gateau Black Forest Cake)


    Select utensils and equipment
    Select cold dessert desserts ingredients.
    Execute cold dessers preparation
    Perform cold dessert presentation

    Kriteria Pencapaian
    2.1.21 Identify cold desserts
    according to the industry
    requirement
    2.1.22 Select cold dessert recipe
    according to the industry
    requirement
    2.1.23 List types of cold desserts
    ingredients according to the
    industry requirement
    2.1.24 Explain ways of selection
    cold dessert according to the
    industry requirement
    i. Discuss and
    overcome fault
    frozen
    according to the

    Tugas utama / Proses

    Pengajar menunjukcara kepada


    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan ini
    perlu dipatuhi.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    preparation
    ii. Prepare frozen
    dessert
    according to the
    right cooking
    techniqes
    2.2.21 Identify types of utensils
    and equipment according to the
    preparation requirement
    2.2.22 Explain usage of utensils
    and equipment according to the
    recipe
    2.2.23 Apply proper tools
    according to the usage
    2.2.24 Apply sanitation and safety
    according to the protocol
    2.4.41 Identify types of cold
    dessert preparation according
    the ingredients
    2.4.42 Explain the important of portioning cold
    dessert
    preparation according to the
    ingredients
    2.4.43 Determine quality of cold
    dessert preparation according to
    the ingredients
    2.4.44 Determine portioning of
    cold dessert preparation
    according to the standard portion
    requirement
    2.4.45 Prepare cold dessert
    according to the ingredients :
    Gateau
    2.4.46

    Apply cleanliness in

    Menunjukcara teknik membuat


    black forest cake dengan teknik
    yang betul.
    Menunjukcara cara penyimpanan
    black forest cakedengan betul.
    Pelajar menjalankan amali.
    Pelajar menghias dan
    menghidang hasil
    masakan.

    RANCANGAN PENGAJARAN HARIAN


    working area according to
    kitchen sanitation requirement
    2.4.47 Apply proper tools
    according to the usage
    2.4.48 Practice minimize wastages
    according to the establishment
    2.5.16 Determine portioning and
    sizes of cold dessert according to
    the standard portion requirement
    2.5.17 Select an approriate
    sauces according to the specific
    dessert
    Chocolate sauce
    2.5.18 Select the right serving
    equipment for cold dessert
    according to the recipe.

    Refleksi

    Catatan

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    4 September 2014
    Khamis
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..


    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk

    JABATAN PENDIDIKAN UMUM


    Kursus
    : EMPLOYABILITY SKILLS
    Modul
    : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT

    Tarikh
    Kompetensi

    8 November 2015 / Ahad


    1: Memahami cara untuk mengurus maklumat

    RANCANGAN PENGAJARAN HARIAN


    Bilangan
    pelajar
    Nama Pengajar
    Jangka masa
    pelaksanaan

    Learning
    Standard

    BIL

    31 orang
    Mariam Jamilah Binti Kamaruddin
    4 Minggu
    Jam Pertemuan : 60 jam
    Di akhir pembelajaran modul ini, murid akan dapat :
    1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman (INTRANET) untuk
    pertukaran maklumat.
    2. Menggunakan internet untuk mencari dan mengumpul maklumat.
    3. Menyediakan maklumat bergambar dan grafik.
    4. Menggunakan pemprosesan perkataan untuk memproses maklumat
    5. Menganalisa maklumat
    6. Menulis memo dan surat.
    KAEDAH PENGAJARAN
    1.Perbincangan kumpulan
    2. Tutorial
    3.Lawatan
    4.Sumbangsaran
    5.Persembahan murid
    6.Hands On

    KAEDAH PENTAKSIRAN
    1.Borang pelaporan murid
    2.Pembentangan
    3.Penilaian Akhir
    - Soalan Aneka Pilihan
    -Isi tempat kosong
    -Struktur

    Refleksi

    Catatan

    Jabatan

    HARI KOKURIKULUM DAN OUTREACH KVSP2 2OL5


    AJK JUALAN SENI KULINARI

    Tajuk

    JABATAN PENDIDIKAN UMUM


    Kursus
    : EMPLOYABILITY SKILLS
    Modul
    : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT

    Tarikh
    Kompetensi

    2 November 2015/ Isnin


    1: Memahami cara untuk mengurus maklumat

    Bahan sumber
    pembelajaran
    1. .Kertas Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    Bilangan
    pelajar
    Nama Pengajar
    Jangka masa
    pelaksanaan

    Learning
    Standard

    BIL

    31 orang
    Mariam Jamilah Binti Kamaruddin
    4 Minggu
    Jam Pertemuan : 60 jam
    Di akhir pembelajaran modul ini, murid akan dapat :
    1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman (INTRANET) untuk
    pertukaran maklumat.
    2. Menggunakan internet untuk mencari dan mengumpul maklumat.
    3. Menyediakan maklumat bergambar dan grafik.
    4. Menggunakan pemprosesan perkataan untuk memproses maklumat
    5. Menganalisa maklumat
    6. Menulis memo dan surat.
    KAEDAH PENGAJARAN
    1.Perbincangan kumpulan
    2. Tutorial
    3.Lawatan
    4.Sumbangsaran
    5.Persembahan murid
    6.Hands On

    Refleksi

    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II

    KAEDAH PENTAKSIRAN
    1.Borang pelaporan murid
    2.Pembentangan
    3.Penilaian Akhir
    - Soalan Aneka Pilihan
    -Isi tempat kosong
    -Struktur

    Bahan sumber
    pembelajaran
    1. .Kertas Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    10 November 2015
    SELASA
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    CUTI HARI DEEPAVALI

    Jabatan
    Tajuk

    JABATAN PENDIDIKAN UMUM


    Kursus
    : EMPLOYABILITY SKILLS
    Modul
    : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT

    Tarikh

    11 November 2015/ Rabu

    RANCANGAN PENGAJARAN HARIAN


    Kompetensi
    Bilangan
    pelajar
    Nama Pengajar
    Jangka masa
    pelaksanaan

    1: Memahami cara untuk mengurus maklumat


    31 orang
    Mariam Jamilah Binti Kamaruddin
    4 Minggu
    Jam Pertemuan : 60 jam
    Di akhir pembelajaran modul ini, murid akan dapat :
    1.
    2.
    3.
    4.

    Learning
    Standard

    5.
    6.
    BIL

    KAEDAH PENGAJARAN
    1.Perbincangan kumpulan
    2. Tutorial
    3.Lawatan
    4.Sumbangsaran
    5.Persembahan murid
    6.Hands On

    Menggunakan Local Area Network (LAN) , Rangkaian Dalaman


    (INTRANET) untuk pertukaran maklumat.
    Menggunakan internet untuk mencari dan mengumpul maklumat.
    Menyediakan maklumat bergambar dan grafik.
    Menggunakan pemprosesan perkataan untuk memproses
    maklumat
    Menganalisa maklumat
    Menulis memo dan surat.
    KAEDAH PENTAKSIRAN

    1.Borang pelaporan murid


    2.Pembentangan
    3.Penilaian Akhir
    - Soalan Aneka Pilihan
    -Isi tempat kosong
    -Struktur

    Refleksi

    Catatan

    Jabatan
    Tajuk

    JABATAN PENDIDIKAN UMUM


    Kursus
    : EMPLOYABILITY SKILLS
    Modul
    : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT

    Tarikh

    12 November 2015 / Khamis

    Bahan sumber
    pembelajaran
    1. .Kertas Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    Kompetensi
    Bilangan
    pelajar
    Nama Pengajar
    Jangka masa
    pelaksanaan

    1: Memahami cara untuk mengurus maklumat


    31 orang
    Mariam Jamilah Binti Kamaruddin
    4 Minggu
    Jam Pertemuan : 60 jam
    Di akhir pembelajaran modul ini, murid akan dapat :
    1.
    2.

    Learning
    Standard

    3.
    4.
    5.
    6.

    BIL

    KAEDAH PENGAJARAN
    1.Perbincangan kumpulan
    2. Tutorial
    3.Lawatan
    4.Sumbangsaran
    5.Persembahan murid
    6.Hands On

    Refleksi

    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari

    Menggunakan Local Area Network


    (LAN) , Rangkaian Dalaman (INTRANET)
    untuk pertukaran maklumat.
    Menggunakan internet untuk mencari dan
    mengumpul maklumat.
    Menyediakan maklumat bergambar dan
    grafik.
    Menggunakan pemprosesan perkataan
    untuk memproses maklumat
    Menganalisa maklumat
    Menulis memo dan surat.

    KAEDAH PENTAKSIRAN
    1.Borang pelaporan murid
    2.Pembentangan
    3.Penilaian Akhir
    - Soalan Aneka Pilihan
    -Isi tempat kosong
    -Struktur

    Bahan sumber
    pembelajaran
    1. .Kertas Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    Modul

    : 03 DESSERTS II

    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    11 September 2014
    Khamis
    8.00 pagi 5.00 petang
    20 orang

    Jabatan

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II

    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    Mariam Jamilah Binti Kamaruddin

    18 OKTOBER 2015
    Ahad
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI
    Memeriksa penilaian akhir amali

    Jabatan
    Tajuk
    Tarikh

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 3 : Prepare Hot Dessert
    19 OKTOBER 2015

    RANCANGAN PENGAJARAN HARIAN


    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    Isnin
    11.00 pagi 5.00 petang
    16 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI
    Memeriksa penilaian akhir amali
    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 3 : Prepare Hot Dessert
    20 OKTOBER 2015
    Selasa
    11.00 pagi 5.00 petang
    16 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Memeriksa penilaian akhir teori

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II

    Tarikh

    21 OKTOBER 2014

    RANCANGAN PENGAJARAN HARIAN


    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    Rabu
    8.00 pagi 5.00 petang
    30
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI
    Memeriksa penilaian akhir teori

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : BAKERI DAN PASTRI (HBK)
    Modul
    : 03 DESSERT II
    22 OKTOBER 2015
    Khamis
    8.00 pagi 12.55 Tengahari
    15 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI
    Memeriksa penilaian akhir teori

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    19 September 2014
    Ahad
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    Learning
    Standard

    Masa

    4 x 50 minit
    207 mi
    nit

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 3 : Prepare Hot Dessert
    24 September 2014
    Rabu
    8.00 pagi 12.55 tengahari
    19 orang
    Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
    3.1 Obtain hot desserts recipe
    ( Crepes Suzette dan Crepes with Chocolate Sauce )
    3.2 Select utensils and equipment
    3.3 Select utensils and equipment
    3.4 Select hot desserts ingredients
    3.5 Execute hot desserts preparation
    3.6 Perform presentation

    Kriteria Pencapaian
    3.1.1
    Identify hot dessert
    according to the industry
    requirement
    3.1.2
    Select hot dessert recipe
    according to the industry
    requirement
    3.1.3
    List types of hot dessert
    ingredients according to the
    industry requirement
    3.1.4
    Explain ways of selection
    hot dessert according to the
    industry requirement

    Tugas utama / Proses


    Pengajar menunjukcara kepada
    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.

    Bahan sumber
    pembelajaran
    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    3.2.1
    Identify types of utensils
    and equipment for preparing hot
    desserts according to the
    preparation requirement
    3.2.2
    Explain usage of utensils
    and equipment for preparing hot
    dessert according to the recipe
    3.2.3
    Apply proper tools
    according to the usage
    3.2.4
    Apply sanitation and safety
    according to the protocol

    Memberikan latihan.

    3.3.1
    Identify ingredients of hot
    according to the recipe dessert
    according the recipe
    3.3.2
    Determine physical
    condition of hot dessert
    ingredients according to the
    recipe

    Menunjukcara cara
    penyimpanan crepes suzette
    dan crepes with chocolate
    sauce dengan betul.

    3.4.1
    Identify types of hot
    dessert preparation according to
    the ingredients
    3.4.2
    Explain the important of
    portioning hot dessert
    preparation according to the
    ingredients
    3.4.3
    Determine quality of hot
    dessert preparation according to
    the ingredients
    3.4.4
    Determine portioning of hot
    dessert preparation according to
    the standard portion requirement
    3.4.5
    Apply cleanliness in
    working area according to
    kitchen sanitation requirement
    3.4.6
    Apply proper tools

    Memberikan penekanan dan


    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    crepes suzette dan crepes with
    chocolate sauce dengan teknik
    yang betul.

    Pelajar menjalankan amali.


    Pelajar menghias dan
    menghidang hasil
    masakan.

    RANCANGAN PENGAJARAN HARIAN


    according to the usage
    3.4.7
    Practice minimize wastages
    according to the establishment
    3.4.8
    Prepare hot dessert
    according to the principal of
    cooking method
    3.4.9
    Discuss and rectify fault in
    hot dessert according to the
    preparation.
    3.4.10 Prepare hot desserts
    according to the ingredients.
    - Crepes Suzette
    - Crepes with Chocolate
    Sauce
    3.6.1 Determine portioning and
    sizes of hot dessert according to
    the standard portion
    requirement
    3.6.2 Select an approriate
    sauces according to the specific
    dessert
    3.6.3 Use appropriate platting
    according to the recipe
    3.6.4 Select the right serving
    equipment for hot dessert
    according to the recipe.

    Refleksi

    Catatan

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    25 September 2014
    Khamis
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..


    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II

    Tarikh
    Hari

    28 September 2014
    Ahad

    RANCANGAN PENGAJARAN HARIAN


    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    8.00 pagi 5.00 petang


    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    Learning
    Standard

    Masa

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 3 : Prepare Hot Dessert
    1 Oktober 2014
    Rabu
    8.00 pagi 12.55 tengahari
    19 orang
    Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa
    3.7 Obtain hot desserts recipe
    ( Ulangan Kompetensi bagi pelajar yang belum kompeten )
    3.8 Select utensils and equipment
    3.9 Select utensils and equipment
    3.10 Select hot desserts ingredients
    3.11 Execute hot desserts preparation
    3.12 Perform presentation

    Kriteria Pencapaian
    3.1.5

    Identify hot dessert

    Tugas utama / Proses

    Bahan sumber
    pembelajaran

    RANCANGAN PENGAJARAN HARIAN

    4 x 50 minit
    208 mi
    nit

    according to the industry


    requirement
    3.1.6
    Select hot dessert recipe
    according to the industry
    requirement
    3.1.7
    List types of hot dessert
    ingredients according to the
    industry requirement
    3.1.8
    Explain ways of selection
    hot dessert according to the
    industry requirement
    3.2.5
    Identify types of utensils
    and equipment for preparing hot
    desserts according to the
    preparation requirement
    3.2.6
    Explain usage of utensils
    and equipment for preparing hot
    dessert according to the recipe
    3.2.7
    Apply proper tools
    according to the usage
    3.2.8
    Apply sanitation and safety
    according to the protocol
    3.3.3
    Identify ingredients of hot
    according to the recipe dessert
    according the recipe
    3.3.4
    Determine physical
    condition of hot dessert
    ingredients according to the
    recipe
    3.4.11 Identify types of hot
    dessert preparation according to
    the ingredients
    3.4.12 Explain the important of
    portioning hot dessert
    preparation according to the

    Pengajar menunjukcara kepada


    murid dan murid dan murid
    kompetn
    Memberikan contoh contoh
    dengan kaedah yang betul.
    Mengadakan perbincangan.
    Soal-jawab secara oral serta
    mengadakan kuiz.
    Memberikan latihan.
    Memberikan penekanan dan
    penjelasan mengapa keperluan
    ini perlu dipatuhi.
    Menunjukcara teknik membuat
    desserts dengan teknik yang
    betul.
    Menunjukcara cara
    penyimpanan desserts dengan
    betul.
    Pelajar menjalankan amali.
    Pelajar menghias dan
    menghidang hasil
    masakan.

    1. .Kertas
    Penerangan
    2. .Kertas Kerja.
    3. Kertas Tugasan

    RANCANGAN PENGAJARAN HARIAN


    ingredients
    3.4.13 Determine quality of hot
    dessert preparation according to
    the ingredients
    3.4.14 Determine portioning of hot
    dessert preparation according to
    the standard portion requirement
    3.4.15 Apply cleanliness in
    working area according to
    kitchen sanitation requirement
    3.4.16 Apply proper tools
    according to the usage
    3.4.17 Practice minimize wastages
    according to the establishment
    3.4.18 Prepare hot dessert
    according to the principal of
    cooking method
    3.4.19 Discuss and rectify fault in
    hot dessert according to the
    preparation.
    3.4.20 Prepare hot desserts
    according to the ingredients.
    - Crepes Suzette
    - Crepes with Chocolate
    Sauce
    3.6.5 Determine portioning and
    sizes of hot dessert according to
    the standard portion
    requirement
    3.6.6 Select an approriate
    sauces according to the specific
    dessert
    3.6.7 Use appropriate platting
    according to the recipe
    3.6.8 Select the right serving
    equipment for hot dessert
    according to the recipe.

    RANCANGAN PENGAJARAN HARIAN

    Refleksi

    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    2 Oktober 2014
    Khamis
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..

    RANCANGAN PENGAJARAN HARIAN

    RANCANGAN PENGAJARAN HARIAN


    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERTS II
    5 Oktober 2014
    Ahad
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyediakan kertas penerangan, kertas kerja dan kertas tugasan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 3 : Prepare Hot Dessert
    8 Oktober 2014
    Rabu
    8.00 pagi 12.55 tengahari
    19 orang
    Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa

    RANCANGAN PENGAJARAN HARIAN


    Standard
    Masa

    Majlis Korban 2014


    Kriteria Pencapaian

    Tugas utama / Proses

    Bahan sumber
    pembelajaran

    Refleksi
    Catatan

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama

    Pelajar Seni Kulinari Tahun 2 menolong dalam agihan dan pemotongan daging korban
    AJK Agihan Daging

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    9 Oktober 2014
    Khamis
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    RANCANGAN PENGAJARAN HARIAN


    Pengajar
    AKTIVITI

    Menyemak kertas tugasan dan menyiapkan markah.


    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    12 Oktober 2014
    Ahad
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Membuat odering bahan masakan pelajar.

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 3 : Prepare Hot Dessert
    15 Oktober 2014
    Rabu
    8.00 pagi 12.55 tengahari
    19 orang

    RANCANGAN PENGAJARAN HARIAN


    pelajar
    Nama
    Pengajar
    Learning
    Standard
    Masa

    Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa


    Menyiapkan kertas tugasan dan Ulangkaji dan menyiapkan odering masakan
    Kriteria Pencapaian

    Refleksi
    Catatan

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II

    Tarikh
    Hari

    16 Oktober 2014
    Khamis

    Tugas utama / Proses

    Bahan sumber
    pembelajaran

    RANCANGAN PENGAJARAN HARIAN


    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    8.00 pagi 5.00 petang


    19 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Menyemak kertas tugasan dan menyiapkan markah.


    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    19 Oktober 2014
    Ahad
    8.00 pagi 5.00 petang
    20 orang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Membuat odering bahan masakan pelajar.

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II
    Kompetensi : 3 : Prepare Hot Dessert

    RANCANGAN PENGAJARAN HARIAN


    Tarikh
    Hari
    Masa
    Bilangan
    pelajar
    Nama
    Pengajar
    Learning
    Standard

    22 Oktober 2014
    Rabu
    8.00 pagi 12.55 tengahari
    19 orang

    Jabatan
    Tajuk

    HOSPITALITI
    Kursus
    : Seni Kulinari

    Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa


    Cuti Deepavali 22-26 SEPTEMBER 2012

    RANCANGAN PENGAJARAN HARIAN


    Modul
    Tarikh
    Hari
    Masa
    Nama
    Pengajar

    : 03 DESSERT II

    26 Oktober 2014
    Ahad
    8.00 pagi 5.00 petang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    Mengemaskini portfolio guru


    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II

    27 30 Oktober 2014
    8.00 pagi 5.00 petang
    Mariam Jamilah Binti Kamaruddin

    AKTIVITI

    PENILAIAN AKHIR SEMESTER 4 2014 ( UJIAN BERTULIS )


    MENJADI PENGAWAS PEPERIKSAAN ( HSK 203 ) SELASA 2.30 PTG 4.30 PETANG
    MENYEMAK KERTAS PENILAIAN AKHIR ( UJIAN BERTULIS )HSK 402 DAN 403

    RANCANGAN PENGAJARAN HARIAN

    Jabatan
    Tajuk
    Tarikh
    Hari
    Masa
    Nama
    Pengajar

    HOSPITALITI
    Kursus
    : Seni Kulinari
    Modul
    : 03 DESSERT II

    15-19 NOVEMBER 2015


    8.00 pagi 5.00 petang
    Mariam Jamilah Binti Kamaruddin/ Ikhwani Maizura bin Md Desa

    AKTIVITI
    15/11/2015
    16/11-17/11/2015
    18/11/2015

    MERENTAS DESA
    SUKANTARA
    KEJOHANAN OLAHRAGA KALI KE 22

    MENGEMASKINI FAIL PELAJAR


    MENGEMAS FAIL GURU
    MENGEMAS BENGKEL
    BUDAYA TUTUP SEKOLAH

    RANCANGAN PENGAJARAN HARIAN

    22 NOVEMBER 2015 1 JANUARI 2015


    CUTI PENGGAL AKHIR SEMESTER

    RANCANGAN PENGAJARAN HARIAN

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