TABLE OF CONTENTS PAGES

STANDARD PRACTICE
1. INTRODUCTION i-ii
2. OCCUPATIONAL STRUCTURE iii-iv
3. DESCRIPTION OF COMPETENCY LEVEL v
4. MALAYSIAN SKILL CERTIFICATION vi
5. JOB COMPETENCIES vii
6. WORKING CONDITIONS vii
7. EMPLOYMENT PROSPECTS viii
8. SOURCES OF ADDITIONAL INFORMATION ix-xi
9. VALIDATION xii
10. ACKNOWLEDGEMENT xii
11. COMMITTEE MEMBERS FOR JOB ANALYSIS SESSION xiii
COMPETENCY PROFILE CHART (CPC) xiv
COMPETENCY PROFILE (CP) 1-33
CURRICULUM of COMPETENCY UNIT (CoCU) (CORE)

1. HYGIENE, KITCHEN SAFETY AND FOOD HANDLING 34-44

2. COOKING TECHNIQUE 45-54
3. STOCK, SOUPS AND HOT SAUCE PRODUCTION 55-63
4. MAIN COURSE PRODUCTION 64-73
5. RICE AND FARINACEOUS PRODUCTION 74-80
6. APPETIZER PRODUCTION 81-89
7. BREAKFAST PRODUCTION 90-100
8. DESSERT PRODUCTION 101-108
9. CATERING SET-UP ACTIVITIES 109-116

CURRICULUM of COMPETENCY UNIT (CoCU) (ELECTIVE)

1. BASIC KITCHEN EQUIPMENY MAINTENANCE 117-123
2. BASIC STEWARDING 124-133
3. BASIC BUTCHERY 134-146

TRAINING HOURS SUMMARY 147