Contextual Learning Matrix (CLM)

Qualification Title: HALAL AWARENESS

Unit of Competency: DEVELOP AWARENESS OF HALAL PRINCIPLES AND PRACTICES
Code:
Module Title: DEVELOPING AWARENESS OF HALAL PRINCIPLES AND PRACTICES
Prepared by: Curriculum and Training Aids Development Division

LEARNING CONCEPTS
STEM Thinking
STEM KNOWLEDGE (Disciplinal) Estimated
Learning Skills
Assessment Criteria Environmental Learning Activities number of
Outcomes Technology / (Trans
Science Math Communication Issues and other hours
Engineering disciplinary)
concerns
1. Identify 1.1 Halal principles and Halal Food Food safety and Critical Lecture 1 hour
features of practices are identified principles and processing preservation thinking, Group discussion
halal as they relate to the job practices technologies problem- and reporting.
program role. solving

1.2 Concept of halal and Concept of Cultural Critical Case study 1 hour
its significance in halal and its sensitivity thinking, analysis and group
Islamic principles and significance cultural presentations on
practices are identified in Islamic literacy the significance of
as they relate to the job principles and Halal in Islamic
role. practices principles
1.3 Overview of halal Permissible Food preparation Halal dietary laws Critical Lecture 2 hour
dietary laws, and guidelines thinking Group discussion
permissible and prohibited OHS and reporting.
prohibited foods, and foods. Organization
food preparation al Literacy
guidelines are identified
in accordance with
established procedures
and as they relate to
 job role.
1.4 Exploring the process Quality Process of Roles of Critical Lecture 2 hours
of Halal certification, its assurance Halal certifying thinking Group discussion
importance, and the role principles certification authorities OHS and reporting.
of certifying authorities Organization
are identified in al Literacy Simulation of a
accordance with Halal certification
established procedures
and job role.
1.5 Understanding the Principles of Procedures Critical On-site or 2 hours
principles and Halal of Halal thinking simulation visit to a
procedures of Halal slaughter for slaughter for OHS Halal
slaughter for meat and meat and meat and slaughterhouse
poultry are identified in poultry poultry with guided
accordance with observation and
established procedures Meat discussion.
and as they relate to job processing
role. technologies
1.6 Ensuring food safety Written Food safety Critical Case study 1 hours
while adhering to Halal guidelines/ forms adhering to Halal thinking analysis and group
requirements and addressing requirements OHS presentations
addressing common common Organization
concerns are identified concerns al Literacy
in accordance with
established procedures
and as they relate to job
role.
1.7 Awareness of Halal Different Product Sustainable Critical Lecture 1 hour
compliant cosmetics Halal- certification product choices thinking Group discussion
and pharmaceutical compliant processes OHS and reporting
cosmetics Organization
products and their
and al Literacy
certifications are pharmaceutic
identified in accordance al products
with established
procedures and as they
relate to job role.
1.8 Examining Halal Quality Halal cultural Lecture 1 hour
requirements in the assurance requirements in literacy, Group discussion
hospitality and tourism principles of the hospitality Critical and reporting
industry, including Halal in and tourism thinking ,
hotels and travel are tourism industry Organization
identified in accordance sector al Literacy
with established
procedures and as they
relate to job role.
1.9 Understanding Halal Sharia- compliant cultural Case study 1 hour
financial principles and banking practices literacy, analysis and group
Sharia-compliant Critical presentations
banking practices are Halal financial thinking ,
identified in accordance principles Organization
with established al Literacy
procedures and as they
relate to job role.
1.10 Awareness of Halal integrity Supply chain Critical Lecture 1 hour
maintaining Halal throughout process thinking , Group discussion
integrity throughout the the supply Organization and reporting
supply chain, from chain, from al Literacy
sourcing to retail are sourcing to
identified in accordance retail
with established
procedures and as they Quality
relate to job role. assurance
1.11 Guidelines for proper Guidelines on Critical Lecture 1 hour
Halal labeling and thinking , Group discussion
packaging for food and ●proper Halal
Organization and reporting
consumer products are labeling al Literacy
identified in accordance ●packaging for
with established
procedures and as they food
relate to job role. ●consumer
products
1.12 Halal Awareness in Non-Muslim Critical Lecture 1 hour
Non-Muslim Context Context thinking , Group discussion
 Sensitizing businesses Sensitizing Organization and reporting
and communities businesses al Literacy
outside Muslim-majority and
regions to Halal communities
concepts are identified
in accordance with
established procedures
and job role.
1.13 Halal Standards and Halal Standards Critical Lecture 1 hour
Regulations and Regulations thinking , Group discussion
Familiarization with Organization and reporting
international Halal International al Literacy
standards and Halal standards
regulations governing and regulations
different industries are governing
identified in accordance different
with established industries
procedures and as they
relate to job role.
 1.14 Practical training in Halal audits and Critical Lecture 1 hour
conducting Halal audits Audit ensuring thinking , Group discussion
and ensuring principles, compliance with Organization and reporting
quality control Halal standards al Literacy
compliance with Halal
standards are identified
in accordance with
established procedures
and as they relate to job
role.

1.15 Strategies for Marketing Project-based 2 hours

marketing and Strategies in activity
promoting Halal Promoting
Halal
products and services in
Products and
the global market are services
identified in accordance
with established
procedures and as they
relate to job role.

1.16 Exploring the ethical Ethical Lecture 1 hour

dimensions of Halal and dimensions of Group discussion
its positive impact on Halal and reporting
society and the
environment are Impacts of Halal
on society and
identified in accordance
the environment
with established
procedures and as they
relate to job role.

2. Follow the 2.1. Halal principles and Halal Food Food safety and Critical Lecture 1 hour
Features practices are followed principles and processing preservation thinking, Group discussion
of Halal as they relate to the job practices technologies problem- and reporting.
solving
Program role.
2.2 Concept of halal and its Concept of Cultural Critical Case study 1 hour
significance in Islamic halal and its sensitivity thinking, analysis and group
principles and practices significance cultural presentations on
in Islamic literacy the significance of
are followed in
principles and Halal in Islamic
accordance with practices principles
established procedures
and as they relate to the
job role.

2.3 . Overview of halal Permissible Food preparation Halal dietary laws Critical Lecture 2 hour
dietary laws, and guidelines thinking Group discussion
permissible and prohibited OHS and reporting.
prohibited foods, and foods. Organization
food preparation al Literacy
guidelines are followed
in accordance with
established procedures
and as they relate to
job role

2.4. The process of Halal Quality Process of Roles of Critical Lecture 2 hours
certification, its assurance Halal certifying thinking Group discussion
importance, and the role principles certification authorities OHS and reporting.
of certifying authorities Organization
are explored in al Literacy Simulation of a
accordance with Halal certification
established procedures
and as they relate to job
role.

2.5. The principles and Principles of Procedures Critical On-site or 2 hours

procedures of Halal Halal of Halal thinking simulation visit to a
slaughter for meat and slaughter for slaughter for OHS Halal
meat and meat and slaughterhouse
poultry are understood
poultry with guided
 in accordance with poultry observation and
established procedures discussion.
and as they relate to Meat
job role processing
technologies
2.6 Food safety while Written Food safety Critical Case study 1 hours
adhering to Halal guidelines/ forms adhering to Halal thinking analysis and group
requirements and addressing requirements OHS presentations
common Organization
addressing common
concerns al Literacy
concerns are ensured in
accordance with
established procedures
and as they relate to job
role.

2.7. Awareness of Halal- Different Product Sustainable Critical Lecture 1 hour

compliant cosmetics Halal- certification product choices thinking Group discussion
and pharmaceutical compliant processes OHS and reporting
products and their cosmetics Organization
certifications are and al Literacy
followed in accordance pharmaceutic
with established al products
procedures and as
they relate to job role

2.8 Halal requirements in Quality Halal cultural Lecture 1 hour

the hospitality and assurance requirements in literacy, Group discussion
tourism industry, principles of the hospitality Critical and reporting
and tourism thinking ,
including hotels and Halal in
industry Organization
travel are examined in tourism
al Literacy
accordance with sector
established procedures
and as they relate to job
role.
2.9 Halal financial principles Sharia- compliant cultural Case study 1 hour
and Sharia-compliant banking practices literacy, analysis and group
banking practices are Critical presentations
understood in Halal financial thinking ,
accordance with principles Organization
al Literacy
established procedures
and as they relate to job
role.

2.10 Awareness of Halal integrity Supply chain Critical Lecture 1 hour

maintaining Halal throughout process thinking , Group discussion
integrity throughout the the supply Organization and reporting
chain, from al Literacy
supply chain, from
sourcing to
sourcing to retail are retail
followed in accordance
with established Quality
procedures and as they assurance
relate to job role.

2.11. Guidelines for proper Guidelines on Critical Lecture 1 hour

Halal labeling and thinking , Group discussion
●proper Halal
packaging for food and Organization and reporting
labeling al Literacy
consumer products are
followed in accordance ●packaging for
with established food
procedures and as they consumer
relate to job role. products

2.12 Halal Awareness in Non-Muslim Critical Lecture 1 hour

Non- Muslim Context Context thinking , Group discussion
Sensitizing businesses Sensitizing Organization and reporting
businesses al Literacy
and communities
and
outside Muslim-majority communities
regions to Halal
concepts are followed in
 accordance with
established procedures
and job role.

2.13 Halal Standards and Halal Standards Critical Lecture 1 hour

Regulations and Regulations thinking , Group discussion
Familiarization with Organization and reporting
international Halal International al Literacy
standards and Halal standards
and regulations
regulations governing
governing
different industries are different
followed in accordance industries
with established
procedures and as they
relate to job role.

2.14 Practical training in Halal audits and Critical Lecture 1 hour

conducting Halal audits Audit ensuring thinking , Group discussion
and ensuring principles, compliance with Organization and reporting
quality control Halal standards al Literacy
compliance with Halal
standards are followed
in accordance with
established procedures
and as they relate to job
role.

2.15 Strategies for Marketing cultural Project-based 2 hours

marketing and Strategies in literacy, activity
promoting Halal Promoting Critical
Halal thinking ,
products and services in
Products and Organization
the global market are services al Literacy
followed in accordance
with established
procedures and as they
 relate to job role

2.16 The ethical dimensions Ethical cultural Lecture 1 hour

of Halal and its positive dimensions of literacy, Group discussion
impact on society and Halal Critical and reporting
the environment are thinking ,
explored in accordance Impacts of Halal Organization
on society and al Literacy
with established
the environment
procedures and as they
relate to job role