BAHAGIAN TEKNIK DAN VOKASIONAL

KEMENTERIAN PENDIDIKAN MALAYSIA

ARAS 5 & 6, BLOK E14, KOMPLEKS E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62604 PUTRAJAYA

PENTAKSIRAN TEORI (PROJEK)

SEMESTER SEMESTER 2 TAHUN 2019

JABATAN JABATAN HOSPITALITI

PROGRAM DIPLOMA BAKERI & PASTRI

KOD / KURSUS DHB 4143 BAKING & PASTRY QUALITY ASSURANCE

2.0 Arrange baking & pastry quality assurance monitoring activities

KOMPETENSI 3.0 Carry out baking & pastry quality assurance monitoring activities
4.0 Check baking & pastry quality assurance monitoring activities

1. Apply supervisory skills requirement. (C3, PLO1)

HASIL 2. Leading the group in Baking & Pastry Operation. (P3, PLO 9)
PEMBELAJARAN
3. Communicate effectively in supervisory activities report. (A2, PLO4)

PENTAKSIRAN PROJEK (KUMPULAN) PERATUS KESELURUHAN 20%

TARIKH HANTAR 25 JUN 2019 MASA

MARKAH MARKAH PERATUS

NO KOD DHB 4143
PENUH DIPEROLEH DIPEROLEH

KOD JPK 200

NAMA PENSYARAH

NAMA PELAJAR

ANGKA GILIRAN MUKA : 01 DARIPADA 09

DISEDIAKAN OLEH: DISAHKAN OLEH: KEPUTUSAN PENILAIAN

KOMPETEN

………………………………… ………………………………… BELUM KOMPETEN

(LAILA MASTURA BINTI (SITI LATHIPAH BINTI MOHAMAD
KAMARUDIN) GHAZALI)
(PENTAKSIR/ PENYELARAS KURSUS) (KETUA PROGRAM/ KETUA
TARIKH : JABATAN) (SILA TANDAKAN √ PADA RUANGAN YANG
TARIKH : DISEDIAKAN)
TAJUK : BAKING & PASTRY QUALITY ASSURANCE
TOPIC

TUJUAN/: Pada akhir sesi pembelajaran, murid mesti boleh :

PURPOSE

1. Carry out baking & pastry quality assurance monitoring activities

2. Check baking and pastry quality assurance monitoring activities.

ARAHAN :
Anda dikehendaki memantau aktiviti Jaminan Kualiti (monitoring quality assurance activities)
semasa menyediakan Produk Inovasi yang digabungkan bersama dengan kursus HBP 801
Product Innovation

1. Senaraikan perkara yang perlu dilihat dan dipantau semasa aktiviti Produk Inovasi.
2. Melaksanakan pemantauan jaminan kualiti (monitoring quality assurance)

PERALATAN / PERKAKASAN :
a) Komputer
b) Printer

BAHAN :
a) Kertas A4

CARA MEMBUAT :

LANGKAH KERJA BUTIRAN KERJA

Langkah 1 :  Senaraikan checklist dalam aspek berikut :

Senaraikan checklist untuk aktiviti a. Procurement
pemantauan Jaminan Kualiti - Purchasing
(Quality Assurance monitoring) - Receiving
- Storing
b. Preparation
c. Cooking

Langkah 2 : A. Hazards
Melaksanakan pemantauan - Huraikan perkara yang berpotensi menimbulkan
mengikut aspek Penerimaan dan Hazard dalam production mengikut aspek yang
Penyediaan. disenarai di langkah 1
(Rujuk Lampiran 1)
B. Control Limits
 - Langkah kawalan hazard iaitu langkah yang
dilakukan untuk memastikan hazard tidak
berlaku.

C. Monitoring Procedures
 Mengandungi empat langkah dalam prosedur
pemantauan Jaminan Kualiti iaitu terdiri
daripada :
a. What – Apa yang perlu dilihat/diperiksa.
b. How - Bagaimana kaedah pemeriksaan
dijalankan.
c. When - Bila kaedah pemeriksaan
dijalankan
d. Who – Diperiksa oleh siapa.

D. Corrective Actions
 Langkah/ tindakan yang dilakukan untuk
memperbetulkan kesilapan atau masalah
yang berlaku.
Langkah 3 : A. Merancang pembahagi tugas dan menyediakan
Menyediakan pembahagi tugas jadual bertugas untuk subordinate.
dan jadual bertugas untuk
subordinate.
Langkah 4 : A. Food testing activities to control quality of
Food Testing Activities products.
(Innovation) i) Melaksanakan aktiviti food testing untuk
mengawal kualiti produk.
 Merancang aktiviti food testing
 Menyediakan borang taste test / sensory
test – rujuk kertas kerja HBP 8013
Product Innovation
 Memilih responden secara rawak (10
orang)
 Melaksanakan aktiviti food testing
 Membuat analisis data dari aktiviti food
testing

Langkah 5 :
Melaksanakan aktiviti
pemantauan jaminan kualiti
(Rujuk Lampiran 2)
Langkah 6 :
Menyemak aktiviti pemantauan
(Rujuk Lampiran 3)
Langkah 7 :
Menyediakan laporan aktiviti food
testing (Innovation) dan
pemantauan.
Pembentangan hasil dapatan
Langkah 8 :
Pembentangan hasil dapatan
B. Customer feedback on bakery products quality
i) Melakukan projek dan mengenalpasti kaedah
penghantaran produk kepada pelanggan.
ii) Membuat kajian tentang maklum balas
pelanggan tentang kualiti produk.
iii) Membuat analisis tentang maklum balas
pelanggan.
 Memantau aktiviti pengeluaran produk
 Menyemak kualiti dan kuantiti produk
 Memastikan produk mengikut resipi standard
dan memenui kehendak standing order
 Mendapatkan senarai semak pengeluaran
 Penilaian semasa melaksanakan pemantauan
dengan menggunakan Lampiran 2
 Penyemakan pemantauan dengan
menggunakan Lampiran 3
A. Membuat laporan aktiviti food testing (Innovation)
dan pemantauan.
- Pengenalan
- Kaedah / methodologi
- Dapatan / analisis
- Kesimpulan
A. Pembentangan laporan
Membentang laporan dengan power point interactive.
 LAMPIRAN 1
A. PENERIMAAN (RECEIVING)

Prosedur Pemantauan
Bahaya Had Kawalan (Control Limits) (Monitoring Procedures) Tindakan Pembetulan (Corrective
(Hazards) Actions)
What How When Who
 B. PENYEDIAAN (PREPARATION)

Prosedur Pemantauan
Bahaya Had Kawalan (Control Limits) (Monitoring Procedures) Tindakan Pembetulan (Corrective
(Hazards) Actions)
What How When Who
 LAMPIRAN 2
PRODUCTION CHECKLIST

BIL CRITERIA YES NO NOTES

1 Select, measure and weigh ingredients according to
recipe requirements
2 Prepare products according to standard mixing
procedures / formulation / recipes and desired product
characteristics
3 Select and use appropriate equipment, tools and
utensils
4 Select oven temperature to bake products in accordance
to techniques with desired characteristics, recipe
specifications and enterprise requirements and
standards
5 Decorate and present products
6 Plate and decorate products
7 Store and package products
8 Product are produce according to standing order
9 Apply food hygiene and safety principles
10 Demonstrate knowledge on varieties and characteristics
of products
 LAMPIRAN 3
QUALITY ASSURANCE MONITORING CHECKLIST

BIL CRITERIA YES NO NOTES

In the kitchen :
A. PERSONAL
Uniforms and aprons are tidy and clean
Use adequate hair restraints
Removed jewelry when handling food
Wash and sanitize hands as necessary
Refrain from eating, drinking and observe good food
handling techniques in processing areas

B. EQUIPMENT AND UTENSILS

Equipment are cleaned after each use
Utensils are cleaned and properly keep after each use
Food preparation surfaces cleaned and sanitizes after
each use
Storage for dishes, utensils and equipment is kept clean
Floor, walls, ceilings and windows are cleaned and in
good condition

C. REFRIGERATOR / FREEZER STORAGE

Walls, floors and shelves are free of spills and debris
Proper temperatures are maintained 4°C in refrigerator
and -18°C in the freezer
Cooked foods are stored above raw foods
Frost build up is kept to a minimum
Food are dated and rotated according to FIFO
All frozen meat, poultry and fish is thawed in the
refrigerator, under cold running water or in a
microwave oven

D. PRODUCTION
Raw / packaging materials and ingredients adequately
inspected
Ingredients are processed as necessary and stored
properly to assure that only clean, wholesome materials
are used
Weighing and measuring practices adequate to ensure
the quantity of products require.
Food processing conducted in a manner to prevent
contamination and harmful microbiological growth
Portion size are suitable for event
Product met quality requirement
Product met quantity requirement
Product are produced in time

E. INNOVATION PRODUCT
i.
ii.
 iii.
iv.
v.

F. MANAGEMENT
Call for meeting
Subordinate tasking
Menu planning
Production schedule
Costing
Pricing
Set up the place according to standing order / event

G. MARKETING / PROMOTION
Marketing MIX – 4 P
Prepare the brochure / fryer
Distribute the brochure
Successful of promotion
Decorating the hall