JADUAL PEMBAHAGIAN MASA PEMBELAJARAN BERSEMUKA

HT-012-2:2012 HOSPITALITY AND TOURISM

C04: MAIN COURSE PRODUCTION
Work Activities Pelan MengajarTeori (Tajuk) Masa Bersemuka (Teori)

HT-012-3:2012C04/P(1/)PM 2.5

JENIS -JENIS DAGING

HT-012-3:2012C04/P(2/5)PM 1

1. Obtain main course production menu requirement JENIS - JENIS POULRY

HT-012-3:2012C04/P(3/5)PM 0.5
JENIS JENIS KARANAGAN LAUT
HT-012-3:2012C04/P(3/5)PM 1
JENIS JENIS VEGETARIAN
HT-012-2:2012C04/P(4/5)PM 2
JENIS MENU HIDAGAN UTAMA
2. Select main course production standard recipes
HT-012-2:2012C04/P(5/5)PM 2
JENIS PERSEDIAAN MENU RESEPI
HT-012-2:2012C04/P(6/5)PM 2
PERMILIHAN PERALATAN
3. Select suitable cooking utensils and equipment
HT-012-2:2012C04/P(7/5)PM 2
PERMILIHAN PERKAKASAN
 HT-012-2:2012C04/P(8/5)PM 2
JENIS BAHAN DAN KUALITI BAHAN
4. Select main course production ingredients
HT-012-2:2012C04/P(9/5)PM 2
TEKNIK PENGUKURAN STANDARD

HT-012-2:2012C04/P(11/5)PM 2.5

CIRI CIRI HIDAGAN UTAMA

. 5.Carry out main course dishes production
HT-012-2:2012C04/P(5/5)PM 2.5

CIRI CIRI PENYEDIAAN

HT-012-2:2012C04/P(11/5)PM 2.5

TEKNIK PERSEMBAHAN DAN HIASAN)

JUMLAH JAM 25.0

 JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) TEOR
HT-012-2:2012 HOSPITALITY AND TOURISM
C04: MAIN COURSE PRODUCTION

Work Activities Lesson Plan Information Sheet Assignment Sheet

HT-012-2:2012C04/P(1/13)PM
JENIS -JENIS DAGING
HT-012-2:2012C04/P(2/13)PM
1. Obtain main course
JENIS - JENIS POULRY
production menu
HT-012-2:2012C04/P(3/13)PM
requirement
JENIS JENIS KARANAGAN LAUT
HT-012-2:2012C04/P(4/13)PM
JENIS JENIS VEGETARIAN
HT-012-2:2012-C04/T(1/5)
HT-012-2:2012-C04/P(1/13)
JENIS -JENIS DAGING
JENIS -JENIS DAGING
HT-012-2:2012-C04/T(2/13)
HT-012-2:2012-C04/P(2/13)
JENIS - JENIS POULRY
JENIS - JENIS POULRY
HT-012-2:2012-C04/P(3/13)
HT-012-2:2012-C04/P(3/13)
JENIS - JENIS KARANAGAN LAUT
JENIS - JENIS KARANAGAN LAUT
HT-012-2:2012C04/P(4/13)PM
HT-012-2:2012C04/P(4/13)PM
JENIS JENIS VEGETARIAN
JENIS JENIS VEGETARIAN

HT-012-2:2012C04/P(5/13)PM HT-012-2:2012-C04/P(5/13) HT-012-2:2012-C04/T(5/13)

2. Select main course
JENIS MENU HIDAGAN UTAMA JENIS MENU HIDAGAN UTAMA JENIS MENU HIDAGAN UTAMA
production standard
HT-012-2:2012C04/P(6/13)PM HT-012-2:2012-C04/P(6/13) HT-012-2:2012-C04/T(6/13)
recipes
JENIS PERSEDIAAN MENU RESEPI JENIS PERSEDIAAN MENU RESEPI JENIS PERSEDIAAN MENU RESEPI
 HT-012-2:2012C04/P(7/5)PM
3. Select suitable
PERMILIHAN PERALATAN
cooking utensils and
HT-012-2:2012C04/P(8/5)PM
equipment
PERMILIHAN PERKAKASAN
HT-012-2:2012C04/P(9/5)PM
4. Select main course
JENIS BAHAN DAN KUALITI BAHAN
production ingredients
HT-012-2:2012C04/P(10/5)PM
TEKNIK PENGUKURAN STANDARD
HT-012-2:2012C04/P(11/5)PM
CIRI CIRI HIDAGAN UTAMA
5. Supervise inventory HT-012-2:2012C04/P(12/5)PM
record CIRI CIRI PENYEDIAAN
HT-012-2:2012C04/P(13/5)PM
TEKNIK PERSEMBAHAN DAN HIASAN)
HT-012-2:2012C04/P(7/13) HT-012-2:2012C04/T(7/13)
PERMILIHAN PERALATAN PERMILIHAN PERALATAN
HT-012-2:2012C04/P(8/13) HT-012-2:2012C04/T(8/13)PM
PERMILIHAN PERKAKASAN PERMILIHAN PERKAKASAN
HT-012-2:2012C04/P(9/5) HT-012-2:2012C04/T(9/13)
JENIS BAHAN DAN KUALITI BAHAN JENIS BAHAN DAN KUALITI BAHAN
HT-012-2:2012C04/P(10/5) HT-012-2:2012C04/T(10/13)
TEKNIK PENGUKURAN STANDARD TEKNIK PENGUKURAN STANDARD
HT-012-2:2012C04/P(11/13) HT-012-2:2012C04/T(11/13)
(CIRI CIRI HIDAGAN UTAMA) (CIRI CIRI HIDAGAN UTAMA)
HT-012-2:2012C04/P(12/13)PM HT-012-2:2012C04/T(12/13)
CIRI CIRI PENYEDIAAN CIRI CIRI PENYEDIAAN
HT-012-2:2012C04/P(13/13)PM HT-012-2:2012C04/T(13/13)PM
TEKNIK PERSEMBAHAN DAN HIASAN) TEKNIK PERSEMBAHAN DAN HIASAN
PENGIRAAN BAGI PENETAPAN PERATUSAN MASA AKTIVITI PEMBELAJARAN DAN PENILAIAN TAHAP 2

KOD CU Jumlah PecahanMasa (%) PecahanMasa (Jam)

Jam (Y)
Bersemuka Kendiri Penilaian Jumlah Bersemuka Kendiri Penilaian
(A) (B) (C) (A/100 X Y) (B/100 X Y) (C/100 X Y)
HT2 CoCU 1 78 85 5 10 100 66.3 3.9 7.8
Hygiene, Kitchen Safety
And Food Handling
HT2 CoCU 2 72 70 10 20 100 50.4 7.2 14.4
Cooking Technique
HT2 CoCU 3 84 85 5 10 100 71.4 4.2 8.4
Stock, Soups And Hot
Sauce Production
HT2 CoCU 4 102 80 10 10 100 81.6 10.2 10.2
Main Course Production
HT2 CoCU 5 60 65 15 20 100 39 9 12
Rice And Farinaceous
Production
HT2 CoCU 6 60 75 10 15 100 45 6 9
Appetizer Production
HT2 CoCU 7 72 80 10 10 100 57.6 7.2 7.2
Breakfast Production
HT2 CoCU 8 72 65 15 20 100 46.8 10.8 14.4
Dessert Production
HT2 CoCU 9 84 85 5 10 100 71.4 4.2 8.4
Catering Set-Up Activities
HT2 CoCU E1 48 65 15 20 100 31.2 7.2 9.6
Basic Kitchen Equipment
Maintenance
HT2 CoCU E2 48 65 15 20 100 31.2 7.2 9.6
Basic Stewarding
HT2 CoCU E3 84 80 5 15 100 67.2 4.2 12.6
Basic Butchery