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  • Start Level 2 Training Path Way Single Phase Food Preparation and Production HT-012-2:2012

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    Nurul Nasuha Razalli
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    The document outlines a training pathway for food preparation and production starting at level 2. It includes 9 modules that cover topics like hygiene and food handling, cooking techniques, stock and soup production, main courses, rice and farinaceous production, appetizers, breakfast, desserts, and catering set-up activities. Each module lists the learning objectives and skills to be developed in 4-6 steps, such as selecting ingredients, equipment, and recipes before carrying out the food preparation tasks.

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    Training Pathway l2

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    The document outlines a training pathway for food preparation and production starting at level 2. It includes 9 modules that cover topics like hygiene and food handling, cooking techniques, stock and soup production, main courses, rice and farinaceous production, appetizers, breakfast, desserts, and catering set-up activities. Each module lists the learning objectives and skills to be developed in 4-6 steps, such as selecting ingredients, equipment, and recipes before carrying out the food preparation tasks.

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    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    21 views1 page

    Start Level 2 Training Path Way Single Phase Food Preparation and Production HT-012-2:2012

    Uploaded by

    Nurul Nasuha Razalli
    The document outlines a training pathway for food preparation and production starting at level 2. It includes 9 modules that cover topics like hygiene and food handling, cooking techniques, stock and soup production, main courses, rice and farinaceous production, appetizers, breakfast, desserts, and catering set-up activities. Each module lists the learning objectives and skills to be developed in 4-6 steps, such as selecting ingredients, equipment, and recipes before carrying out the food preparation tasks.

    Copyright:

    © All Rights Reserved
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    of 1

    TRAINING PATH WAY SINGLE PHASE

    FOOD PREPARATION AND PRODUCTION


    START LEVEL 2 HT-012-2:2012

    01.01 Identify food handing activties reuqirements


    01.02 Determine food handling tools,kitchen equipment classification
    HYGIENE, KITCHEN SAFETY AND 01.03 Determine food items classification
    FOOD HANDLING (COCU 01) 01.04 Understand the principles of receiving and storing food items
    01.05 Maintain food handling activities requirements
    01.06 Carry out hygiene and cleanliness of work area

    02.01 Obtain standard recipes.


    COOKING TECHNIQUE 02.02 Select cooking technique equipment and utensils
    (COCU 02) 02.03 Select cooking technique ingredients
    02.04 Carry out cooking technique dishes

    03.01 Obtain stock, soup and hot sauce production soup standadrd recipes
    STOCK,SOUP AND HOT SAUCE 03.02 Select stock, soup and hot sauce production equipment and utensils
    PRODUCTION
    (COCU 03) 03.03 Select stock, soup and hot sauce production ingredients
    03.04 Carry out stock, soup and hot sauce production

    04.01 Obtain main course porduction menu requirement


    04.02 Select main course porduction standard recipes
    MAIN COURSE PRODUCTION 04.03 Select suitable cooking utensils and equipment
    (COCU 04)
    04.04 Select main course porduction ingredients
    04.05 Carry out main course dishes production

    05.01 Obtain rice and farinaceous production standard recipes


    RICE AND FARINACEOUS 05.02 Select rice and farinaceous porduction equipment and utensils
    PRODUCTION
    (COCU 05) 05.03 Select rice and farinaceous production ingredients
    05.04 Carry out rice and farinaceous dishes porduction

    06.01 Obtain appertizer production standard recipes


    APPERTIZER PRODUCTION 06.02 Select appertizer porduction equipment and utensils
    (COCU 06) 06.03 Select appertizer productionn ingredients
    06.04 Carry out appertizer dishes production

    07.01 Identify breakfast production menu requirement


    07.02 Select breakfast porduction standard recipes
    BREAKFAST PRODUCTION 07.03 Select suitable breakfast production utensils and equipment
    (COCU 07)
    07.04 Select breakfast production ingredients
    07.05 Carry out breakfast dishes production

    08.01 Obatain dessert porduction menus requirement


    08.02 Select dessert production standard recipes
    DESSERT PRODUCTION 08.03 Select suitable dessert porduction utensils and requipments
    (COCU 08)
    08.04 Select dessert production ingredients
    08.05 Carry out dessert production

    09.01 Identify venue and space allocation for catering setting activities
    CATERING SET-UP ACTIVITIES 09.02 Identify vtype of buffet display, menu and setting for catering activities
    (COCU 09) 09.03 Select equipment and utensils need
    09.04 Carry out catering setting actitivies

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