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August Edition 2013
MINISTRY OF EDUCATION, MALAYSIA
VOCATIONAL COLLEGE STANDARD CURRICULUM
COURSE INFORMATION
COURSE NAME ...
August Edition 2013
COURSE OUTCOMES
At the end of the course, the students should be able to:-
1. Prepare Malay, Chinese a...
August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FESTIVE FOOD
CODE NAME : HSK 30...
August Edition 2013
1.4 Classify types of ingredient
1.5 Select utensil and equipment
1.6 Execute festive dishes preparati...
August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FESTIVE FOOD
CODE NAME : HSK 30...
August Edition 2013
2.4 Classify types of ingredient
2.5 Select utensil and equipment
2.6 Execute festive dishes
preparati...
August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FESTIVE FOOD
CODE NAME : HSK 30...
August Edition 2013
3.4 Classify types of ingredient
3.4.1 List types of perishable and non- perishable
Ingredient in acco...
August Edition 2013
Latest Edited 20-23 April 2013
Course page 9/8 Document Page 9
August Edition 2013
Latest Edited 20-23 April 2013
Course page 9/8 Document Page 9
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Dokumen kskv hsk 304 festive food

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Transcript of "Dokumen kskv hsk 304 festive food"

  1. 1. August Edition 2013 MINISTRY OF EDUCATION, MALAYSIA VOCATIONAL COLLEGE STANDARD CURRICULUM COURSE INFORMATION COURSE NAME : FESTIVE FOOD CODE NAME : HSK 304 LEVEL : 2 SEMESTER 3 CREDIT UNIT : 3.0 CONTACT HOUR : FACE TO FACE : 5.0 HOURS / WEEK NON FACE TO FACE : COURSE TYPE : VOCATIONAL PRE-REQUISITE : HSK 202 : BASIC EASTERN COOKERY HSK 103 : DESSERT I CORE REQUISITE : - Latest Edited 20-23 April 2013 Course page 1/8 Document Page 1
  2. 2. August Edition 2013 COURSE OUTCOMES At the end of the course, the students should be able to:- 1. Prepare Malay, Chinese and Indian festive dishes using appropriate methods and types of cooking. 2. Practice safety and sanitation procedures in food preparation and production. 3. Work cohesively as a culinary team. COURSE DESCRIPTION This course provides Festive Foods to develop student knowledge and skill in the preparation of Malay, Chinese and Indian festive dishes using appropriate methods and types of cooking, practice safety and sanitation procedures and work as culinary team accordingly to the industry needs. Latest Edited 20-23 April 2013 Course page 2/8 Document Page 2
  3. 3. August Edition 2013 CONTENT AND LEARNING STANDARDS PROGRAMME : CULINARY ARTS COURSE NAME : FESTIVE FOOD CODE NAME : HSK 304 CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA 1. PREPARE MALAY FESTIVE 1.1 Explain types of festive 1.2 Select choice of dishes 1.3 Obtain festive dishes recipe 1.1.1 List Malay festive according to the festive in Malaysia 1.2.1 List choice of selected Malay festive dishes according to the menu. • Wedding / Hari Raya / Anniversary 1.2.2 Identify appropriate Malay festive dishes according to the standard recipe. 1.3.1 Interpret suitable Malay festive recipe according to the standard recipe. 1.3.2 Determine suitable Malay festive recipe according to the standard recipe. 1.3.3 Understanding Malay festive recipe according to the standard recipe. Latest Edited 20-23 April 2013 Course page 3/8 Document Page 3
  4. 4. August Edition 2013 1.4 Classify types of ingredient 1.5 Select utensil and equipment 1.6 Execute festive dishes preparation 1.7 Organize types of presentation 1.4.1 List types of perishable and non- perishable ingredient in accordance with recipes requirement. 1.4.2 Determine types of perishable and non- perishable ingredient according to the recipe 1.5.1 List types of utensil and equipment in accordance with recipes requirement. 1.5.2 Determine types of utensil and equipment in accordance with recipes requirement. 1.5.3 Determine usage of utensil and equipment in accordance with recipes requirement. 1.6.1 Cook Malay festive dishes in accordance with standard cooking procedure. 1.7.1 Select and serve dishes according to the customer order. 1.7.2 Apply portioning and garnish according to the menu. Latest Edited 20-23 April 2013 Course page 4/8 Document Page 4
  5. 5. August Edition 2013 CONTENT AND LEARNING STANDARDS PROGRAMME : CULINARY ARTS COURSE NAME : FESTIVE FOOD CODE NAME : HSK 304 CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA 2. PREPARE CHINESE FESTIVE 2.1 Explain types of festive 2.2 Select choice of dishes 2.3 Obtain festive dishes recipe 2.1.1 List Chinese festive according to the festive in Malaysia 2.2.1 List choice of selected Chinese festive dishes according to the menu. • Wedding / Chinese New Year / Anniversary 2.2.2 Identify appropriate Chinese festive dishes according to the standard recipe. 2.3.1 Interpret suitable Chinese festive recipe according to the standard recipe. 2.3.2 Determine suitable Chinese festive recipe according to the standard recipe. 2.3.3 Understanding Chinese festive recipe according to the standard recipe. Latest Edited 20-23 April 2013 Course page 5/8 Document Page 5
  6. 6. August Edition 2013 2.4 Classify types of ingredient 2.5 Select utensil and equipment 2.6 Execute festive dishes preparation 2.7 Organise types of presentation 2.4.1 List types of perishable and non- perishable Ingredient in accordance with recipe requirement. 2.4.2 Determine types of perishable and non- perishable ingredient accordingly to the recipe. 2.5.1 List types of utensil and equipment in accordance with recipes requirement. 2.5.2 Determine types of utensil and equipment in accordance with recipes requirement. 2.5.3 Determine usage of utensil and equipment in accordance with recipes requirement. 2.6.1 Cook Chinese festive dishes in accordance with standard cooking procedure. 2.7.1 Select and serve dishes according to the customer order. 2.7.2 Apply portioning and garnish according to the menu. Latest Edited 20-23 April 2013 Course page 6/8 Document Page 6
  7. 7. August Edition 2013 CONTENT AND LEARNING STANDARDS PROGRAMME : CULINARY ARTS COURSE NAME : FESTIVE FOOD CODE NAME : HSK 304 CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA 3. 3. PREPARE INDIAN FESTIVE 4. 3.1 Explain types of festive 3.2 Select choice of dishes 3.3 Obtain festive dishes recipe 3.1.1 List of Indian festive according to the festive in Malaysia. 3.2.1 List choice of selected Indian festive dishes according to the menu. • Wedding / Deepavali / Anniversary 3.2.2 Identify appropriate Indian festive dishes according to the standard recipe. 3.3.1 Interpret suitable Indian festive recipe according to the standard recipe. 3.3.2 Determine suitable Indian festive recipe according to the standard recipe. 3.3.3 Understanding Indian festive recipe according to the standard recipe. Latest Edited 20-23 April 2013 Course page 7/8 Document Page 7
  8. 8. August Edition 2013 3.4 Classify types of ingredient 3.4.1 List types of perishable and non- perishable Ingredient in accordance with recipe requirement. 3.4.2 Determine types of perishable and non- perishable ingredient in accordance with recipe requirement. 3.5 Select utensil and equipment 3.6 Execute festive dishes preparation 3.7 Organize types of presentation 3.5.1 List types of utensil and equipment in accordance with recipe requirement 3.5.2 Determine types of utensil and equipment in accordance with recipe requirement 3.5.3 Determine usage of utensil and equipment in accordance with recipe requirement 3.6.1 Cook Indian festive dishes in accordance with standard cooking procedure. 3.8.1 Select and serve dishes according to the customer order. 3.8.2 Apply portioning and garnish according to the menu. Latest Edited 20-23 April 2013 Course page 8/8 Document Page 8
  9. 9. August Edition 2013 Latest Edited 20-23 April 2013 Course page 9/8 Document Page 9
  10. 10. August Edition 2013 Latest Edited 20-23 April 2013 Course page 9/8 Document Page 9
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