RANCANGAN PENGAJARAN DAN PEMBELAJARAN PERLAKSANAAN PROGRAM INTAKE : JANUARI 2022

KOD KURSUS HT-012-2:2012 FOOD PREPARATION AND PRODUCTION

TAHUN DAN BULAN JAN-2022 FEB-2022 MAC-2022 APRIL-2022 MAY-2022 JUN-2022 JULAI-2022 OGOS-2022 SEPT-2022 OKT-2022 NOV-2022 DEC-2022

'01 - 04
10 - 14
03 - 07

17 - 21

24 - 31

01 - 04

07 - 11

14 - 18

21 - 28

01 - 04

07 - 11

14 - 18

21 - 25

28 - 31

01 - 08

11 - 15

18 - 22

25 - 29

02 - 06

09 - 13

16 - 20

23 - 27

30 - 31

01 - 03

06 - 10

13 - 17

20 - 24

01 - 08

11 - 15

18 - 22

25 - 29
01 - 05

08 - 12

15 - 19
22 - 26
29 - 31

01 - 02

05 - 09

12 - 16

19 - 23

26 - 30

03 - 07

10 - 14

17 - 21

21 - 31

07 - 11

14 - 18

21 - 25

28 - 30

01 - 02

05 - 09

12 - 16

19 - 23

26 - 30
27-30
TARIKH DAN MINGGU

JUMLAH MINGGU 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55

PENDAFTARAN / ORIENTASI

MODUL TAJUK MODUL

MO 01

MO 02
CORE ABILITIES TAHAP 1
MO 03

MO 04
NO CU

MO 01

MO 02
CORE ABILITIES TAHAP 2
MO 03

MO 04

CU NO WA WORK ACTIVITIES

WA.01 IDENTIFY FOOD HANDLING ACTIVITIES REQUIREMENT

DETERMINE FOOD HANDLING TOOLS, KITCHEN UTENSILS AND

WA.02
EQUIPMENT CLASSIFICATION

WA.03 DETERMINE FOOD ITEMS CLASSIFICATION

HYGIENE, KITCHEN SAFETY AND FOOD
01
HANDLING UNDERSTAND THE PRINCIPLES OF RECEIVING AND STORING FOOD
WA.04
ITEMS

WA.05 MAINTAIN FOOD HANDLING ACTIVITIES REQUIREMENTS

WA.06 CARRY OUT HYGIENE AND CLEANLINESS OF WORK AREA

WA 01 OBTAIN STANDARD COOKING TECHNIQUE STANDARD RECIPES

WA 02 SELECT COOKING TECHNIQUE EQUIPMENT AND UTENSILS

02 COOKING TECHNIQUE
WA 03 SELECT COOKING TECHNIQUE INGREDIENTS

WA 04 CARRY OUT COOKING TECHNIQUE DISHES

OBTAIN STOCK, SOUP AND HOT SAUCE PRODUCTION SOUP STANDARD

WA 01
RECIPES

SELECT STOCK,SOUP AND HOT SAUCE PRODUCTION EQUIPMENT

WA 02
STOCK,SOUP AND HOT SAUCE AND UTENSILS
03
PRODUCTION
WA 03 SELECT STOCK, SOUP AND HOT SAUCE PRODUCTION INGREDIENTS

WA 04 CARRY OUT STOCK, SOUP AND HOT SAUCE PRODUCTION

WA 01 OBTAIN MAIN COURSE PRODUCTION MENU REQUIREMENT

WA 02 SELECT MAIN COURSE PRODUCTION STANDARD RECIPES

04 MAIN COURSE PRODUCTION WA 03 SELECT SUITABLE COOKING UTENSILS AND EQUIPEMENT

WA 04 SELECT MAIN COURSE PRODUCTION INGREDIENTS

WA 05 CARRY OUT MAIN COURSE DISHES PRODUCTION

WA 01 OBTAIN RICE AND FARINACEOUS PRODUCTION STANDARD RECIPES

SELECT RICE AND FARINACEOUS PRODUCTION EQUIPMENT AND

WA 02
UTENSILS
05 RICE AND FARINACEOUS PRODUCTION
WA 03 SELECT RICE AND FARINACEOUS PRODUCTION INGREDIENTS

WA 04 CARRY OUT RICE AND FARINACEOUS DISHES PRODUCTION

WA 01 OBTAIN APPERTIZER PRODUCTION STANDARD RECIPES

WA 02 SELECT APPERTIZER PORDUCTION EQUIPMENT AND UTENSILS

06 APPERTIZER PRODUCTION
WA 03 SELECT APPERTIZER PRODUCTION INGREDIENTS

WA 04 CARRY OUT APPERTIZER DISHES PRODUCTION

WA 01 IDENTIFY BREAKFAST PRODUCTION MENU REQUIREMENT

WA 02 SELECT BREAKFAST PRODUCTION STANDARD RECIPES

07 BREAKFAST PRODUCTION WA 03 SELECT SUITABLE BREAKFAST PRODUCTION UTENSILS AND EQUIPMENT

WA 04 SELECT BREAKFAST PRODUCTION INGREDIENTS

WA 05 CARRY OUT BREAKFAST DISHES PRODUCTION

WA 01 OBTAIN DESSERT PRODUCTION MENUS REQUIREMENT

WA 02 SELECT DESSERT PRODUCTION STANDARD RECIPES

08 DESSERT PRODUCTION WA 03 SELECT SUITABLE DESSERT PRODUCTION UTENSILS AND EQUIPMENTS

WA 04 SELECT DESSERT PRODUCTION INGREDIENTS

WA 05 CARRY OUT DESSERT PRODUCTION

IDENTIFY VENUE AND SPACE ALLOCATION FOR CATERING SETTING

WA 01
ACTIVITIES

IDENTIFY TYPE OF BUFFET DISPLAY, MENU AND SETTING FOR CATERING

WA 02
ACTIVITIES
09 CATERING SET-UP ACTIVITIES
WA 03 SELECT EQUIPMENT AND UTENSILS NEED

WA 04 CARRY OUT CATERING SETTING ACTIVITIES

SEMAKAN PORT FOLIO KEMASKINI PORTFOLIO/ ULANG KAJI

PERSIAPAN PEPERIKSAAN AKHIR KEMASKINI PORTFOLIO/ ULANG KAJI

DISEDIAKAN OLEH: DISEMAK OLEH

_______________________ _______________________

PEGAWAI PENILAI KETUA PROGRAM