Final Practical 1 (10%)

Lecture (10%)
Examination (20%) Week 7
Week 7
Examination Week

On Campus
Class Test (Online)
CUL50108 (Module Answer)
Final Exam Marking Rubrics
(Module Answer)

Class Test (Online) On Campus

CUL50208 (Module Answer)
Final Exam Marking Rubrics
(Module Answer)

Final Practical 1 (10%)

Lecture (10%)
Examination (20%) Weekly
Week 7
Examination Week

CUL50508 On Campus Kitchen Chef of the day

Class Test (Online)
12 Student per (Module Answer)
Final Exam Only
group (Module Answer) Marking Rubrics

On Campus Pastry Chef of the day

Class Test (Online)
CUL50608 (Module Answer)
Final Exam Only
(Module Answer) Marking Rubrics

Assignment 1 Assignment 2 Assignment 3

CUL50104
 Final
Practical 2 (10%) Week Assignment 1 (5%) Assignment 2 (5%)
Practical 3 (20%)
12 Week 6 Week 12
Examination week

Practical
Marking Rubrics Marking Rubrics Prepare an recipe
pairing for a Amuse Create a training
Bouche recipe to pair material using digital
with the week 6 Theme skills for chef-commi
menu relationship

Marking Rubrics Marking

StudentRubrics
are given a
case study on a
establishment of not
producing consistent
outcomes simply
because of the recipe
Marking Rubrics Marking Rubrics that is using imperial
Practical systems. The
Create an recipe pairing chef/owner/student
as a pre dessert for are required to create a
plated dessert week training solutions to
solve this via a metric
Marking Rubrics system

Final
Practical 2 (10%) Week Assignment 1 (5%) Assignment 2 (5%)
Practical 3 (20%)
8 Week 8 Week 12
Examination week

Week 8 Restaurant Black Box Base on a Chef of the day will

Close for Assessment Theme Menu Design of the need to teach a
Marking Rubrics Marking Rubrics Chef of the day (Menu, technique of the
R1, Fiche Technique) selected chef

Week 8 Restaurant Black Box Base on a Chef of the day will

Close for Assessment Theme Menu Design of the need to teach a
Marking Rubrics Marking Rubrics Chef of the day (Menu, technique of the
R1, Fiche Technique) selected chef

Assignment 4
 Assigment 3 (10%)
Project (10%)
Week 14

Calculating Food
Ordering base on
Exercise

Costing on calculating
operating cost such as
equipments cost and Tiffin Selling
etc (Highlighting Local)

Assigment 3 (10%)
Project (10%)
Week 14

Kitchen Costing ? Ask Create an Event with a

Farouk Supplier Sponsor

Food Costing for

Business Proposal
 Practical 1 (25%) Practical 2 (25%)

CUL40104 Vegatable Cuttings Cooking Methods

Fundamentals of Culinary Same Rubrics Same Rubrics
(Jeremy)

Introduction To Pastry CUL40104 Same Rubrics Same Rubrics

and Bakery
(Jeremy)

CUL40404 Same Rubrics Same Rubrics

Cuisine of Asia
(Massyitah)

Patisserie & Bakery CUL41504 Same Rubrics Same Rubrics

Confections (Diana
Cornwell)

CUL41704 Same Rubrics Same Rubrics

Artistic Skills (Azuralisda)

Student will beCUL41304

assessed on the
Student
variouswill
skillbefor
assessed
the preparation
on the various
of coldskill
foodforitems.
the preparation of charcuterie
The Arts of Garde Manger
(Halim)

CUL40304 Same Rubrics Same Rubrics

Essentials Cuisine
Techniques (Nur Syirin)

ent will be assessed on the various

Student
component
will be
CUL42104
assessed
in commercial
on the various
food production
componentaspect
in commercial
which is time
foodand
production
station organization
aspect whichand
is service
mise enflop
French Cuisine (Halim)

CUL41204 Same Rubrics Same Rubrics

Cuisine of the World
(Diana Cornwell)

Principle of Molecular CUL42204 Same Rubrics Same Rubrics

Gastronomy (Farouk
Othman)

CUL41804 Same Rubrics Same Rubrics

Food Commercialization
(Karam)
 Quiz (10%) Class Test (30%)

CUL42304
Foodservice Operation
Management

CUL40803
Foodservice Marketing
Class Test 1 (10%) Class Test 2 (10%) Assignment (20%) Reflective (10%)

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Base on the menu and Same Rubrics
brigade assigned, students
are required
Students are to prepare:
required to pr
- Time organization
sheet
Class Test (Online) Class Test (Online) - Job/task description Same Rubrics
- Plating idea with a
blueprint

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Same Rubrics

Class Test (Online) Class Test (Online) Same Rubrics

Final Exam (40%)
Practical Rubrics PLO 2 : Prepare advanced culinary preparation in brigade

Student is in full set of Chef Attire and in proper manner.

Grooming

Student adheres to all clealiness and hygiene standard

Cleanliness & Hygiene procedures as a chef

Student's workstation is well organized thus enables them

Organization Skills & Work Station to work efficiently with minimum wastages

Mis en Place

Cooking / Assembly

Presentation

Taste & Flavor

paration in brigade

Student is not in full set of Chef Attire

(Uniform, Scarf, Chef Hat, Safety Shoe, Apron)

Student does not adhere to professional cleanliness and

hygiene during production.

Student's workstation is not organized, messy with many

wastages

2 1/0
Practical Rubrics PLO 2 : Perform a range of culinary technical/practical skills in compliance to restaura

Student is in full set of Chef Attire and in proper manner.

Grooming

Student adheres to all clealiness and hygiene standard

Cleanliness & Hygiene procedures as a chef

Student's workstation is well organized thus enables them

Organization Skills & Work Station to work efficiently with minimum wastages

Imposed Technique 1

Imposed Technique 2

Imposed Technique 3

Presentation

Taste & Flavor The Taste and

chnical/practical skills in compliance to restaurant standards.

Student is not in full set of Chef Attire

(Uniform, Scarf, Chef Hat, Safety Shoe, Apron)

Student does not adhere to professional cleanliness and

hygiene during production.

Student's workstation is not organized, messy with many

wastages

/6

4 to 3 2 to 1

1 0
 0

/15

/4
Reflection Portfolio PLO 8: Demonstrate autonomous learning capabilities for self-improvement and developm

Critically reflect on academic

performances, and articulate
Self-Reflection on Learning. individual strengths and areas for
Self-reflect on one's own academic improvement which respond to
performance new/different contexts
Outstanding (10 - 9)
Reflect on academic performances,
and articulate individual strengths
and areas for improvement which
respond to new/different contexts
Mastering (8 - 6)

Self-Reflection on Learning.
Self-reflect on one's own academic
performance

Throughout your semester, identify 3 prominent knowledges/skills/techniques that you h

Based on the knowledges/skills/techniques acquired, summarize on how did you perform
Identify on what are the strengths that you have developed within this module and what
What are the challenges did you face througout this module and what can you propose to
f-improvement and development of digital competencies

Begin to reflect on performances

Reflect on academic performances, with general descriptors of success
and identify individual strengths and failure with support and
and areas for improvement prompts
Developing (5 - 3) Beginning (2-1)

/skills/techniques that you have acquired in your practical classes that you think is important for a chef. (200 - 250Words)
arize on how did you performed througout the semester. (200 - 250 Words)
within this module and what can you do to develop it further? (250 - 300 Words)
and what can you propose to overcome these challenges? (250 - 300 Words)
(200 - 250Words)