Dokumen Kskv Hsk 101 Fundamental of Culinary Arts

8/12/2019 Dokumen Kskv Hsk 101 Fundamental of Culinary Arts

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December Edition 2013

Latest Edited December 2013

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MINISTRY OF EDUCATION, MALAYSIA

VOCATIONAL COLLEGE STANDARD CURRICULUM

COURSE INFORMATION

COURSE NAME : FUNDAMENTAL OF CULINARY ARTS

CODE NAME : HSK 101

LEVEL : 1 SEMESTER 1

CREDIT UNIT : 3.0

CONTACT HOUR : FACE TO FACE : 4.0 HOURS / WEEK

NON FACE TO FACE :

COURSE TYPE : VOCATIONAL

PRE-REQUISITE : -

CORE REQUISITE : BASIC WESTERN COOKERY

DESSERT I


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COURSE OUTCOMES:

At the end of the course, the students should be able to:-

1. State the importance of food sanitation in food service operation.2. Explain nutritional needs.3. Explain methods of preventing food toxicity and food contamination.4. Applies sanitation and safety standard operating procedures when working in the kitchen work area.5. Explain type of food commodities in food service.6. Explain methods of cooking.

COURSE DESCRIPTION

This course provides the fundamental of culinary arts to develop students knowledge and skill in food sanitation and safety in food servicepreparation, food commodities, cooking methods, nutritional needs, prevention methods of food toxicity and food contamination in according tothe industry needs.


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CONTENT AND LEARNING STANDARDS

PROGRAMME : CULINARY ARTS


CODE NAME : HSK 101

CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA

1. IDENTIFY FOODSANITATION AND SAFETY

1.1 Explain kitchen safety in kitchenwork area.

1.1.1 Identify procedures of handling kitchen equipmentaccording to Standard Operation Procedure (SOP)

1.1.2 Explain working place safety procedure according toOccupational Safety And Health Association (OSHA)

1.1.3 Name first aids contents and usage according to themanual

1.1.4 Apply proper first aid according to the procedure.1.1.5 Identify fire prevention according to types of fire

risk: Class A Class B Class C Class D Class K

1.1.6 Applies safety standard operating procedures1.1.7 Practise personal safety according to the OSHA


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1.2 Explain correct sanitation inkitchen work area

1.2.1 Explain personal grooming practices in accordancewith organization requirements.

1.2.2 Identify sanitation procedures of handling equipmentaccording to the manual.

1.2.3 Recognize working place sanitation according to theOSHA.

1.2.4 Applies working place sanitation according to thestandard procedures

1.3 Explain food contamination andfood poisoning

1.3.1 Identify the types and characteristics ofmicroorganisms according to Good HygienePractice (GHP HACCP)

1.3.2 Explain the meaning of food contamination and foodpoisoning according to Akta Makanan 1983 danPeraturan Kebersihan Makanan 2009.

1.3.3 Discuss the causes and symptoms in foodcontamination and food poisoning according to theprinciple of food sanitation.

1.3.4 Explain methods to prevent food contamination andfood poisoning according to Akta Makanan 1983.

1.3.5 Explain the effects of food contamination and foodpoisoning according to the food industry.


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CODE : HSK 101


2. DESCRIBE FOODCOMMODITIES

2.1 Explain types of food commodities 2.1.1 Identify types of food commodities according to themarket:

seafood meat poultry dairy products eggs edible fats and oil vegetables fruits and fruits products spices and herbs


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2.2 Identify food value of foodcommodities

2.3 Identify quality and purchasingpoints of food commodities

2.2.1 Explain food value according to RecommendedDietary Allowance (RDA):

seafood meat poultry dairy products eggs edible fats and oil

vegetables fruits and fruits product spices and herbs

2.3.1 Explain quality and purchasing points in accordancewith individual / organization requirements:

seafood meat poultry dairy products eggs edible fats and oil vegetables fruits and fruits product spices and herbs


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2.4 Identify storage for foodcommodities

2.4.1 Explain storage according to Peraturan Makanan2009:

seafood meat poultry dairy products eggs edible fats and oil

vegetables fruits and fruits product spices and herbs


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CODE NAME : HSK 101


3. DESCRIBE NUTRITION 3.1 Classify types of nutrients

3.2 Explain functions of nutrients inhuman body

3.1.1 List types of nutrients according to RDA. proteins Fats carbohydrates vitamins mineral salts

3.2.1 Describe functions of nutrients in human bodyaccording to RDA.

proteins fats carbohydrates vitamins mineral salts


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3.3 Explain sources of nutrients

3.4 Identify the cooking effects ofnutrients

3.5 Explain digestion system

3.6 Explain nutrients and other foodcomponent

3.3.1 List out sources of nutrients according to RDA. proteins fats carbohydrates vitamins mineral salts

3.4.1 Explain the cooking effects of nutrients according tostandard cooking procedure.

proteins fats carbohydrates vitamins mineral salts

3.5.1 Identify easily digested foods in nutrition according tohuman body system

3.5.2 Describe foods digest difficulty according to humandigestion system.3.5.3 Verify nutrients absorption in human body system.

3.6.1 List the food groups in the current USDA Food GuidePyramid.

3.6.2 Describe daily recommended serving according toUSDA.

3.5.4 Verify nutrients and other foods to meet special dietary

needs according to USDA.


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CONTENT AND LEARNING STANDARD

PEOGRAMME : CULINARY ARTS


CODE : HSK 101


4. PERFORM COOKINGMETHODS

4.1 Identify principles of cookingmethods

4.1.1 Explain briefly principles of cooking methods inaccordance with standard cooking procedure.

a. dry heat cooking methods baking roasting

frying grilling broiling sauting

b. moist heat cooking methods : braising and pot roasting boiling poaching steaming stewing


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4.2 Describe dry heat cookingmethods

4.3 Describe moist heat cookingmethods

4.4 Describe microwave cooking

4.2.1 Practise dry heat cooking method in accordancewith standard cooking procedure. baking roasting frying grilling broiling sauting

gratinating4.3.1 Practise moist heat cooking method in accordance

with standard cooking procedure. braising and pot roasting boiling poaching steaming stewing

4.4.1 Practise microwave cooking accordingly to themanual


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4.5 Identify advantages of cookingmethod

4.6 Identify disadvantages ofcooking method

4.5.1 Explain briefly the advantages of cooking methods inaccordance with standard cooking procedure.

a. dry heat cooking methods : baking roasting frying grilling broiling sauting

b. moist heat cooking methods : braising and pot roasting boiling poaching steaming

stewing

4.6.1 Explain briefly the disadvantages of cooking methodsaccording to standard cooking procedure.

a. dry heat cooking methods baking roasting frying grilling broiling sauting


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4.7 Identify effects of cookingmethod

b. moist heat cooking methods : braising and pot roasting boiling poaching steaming stewing

4.7.1 Explain effects of cooking methods according tostandard cooking procedure.:

a. dry heat cooking methods : baking roasting frying grilling broiling

sautingb. moist heat cooking methods : braising and pot roasting boiling poaching steaming stewing

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Dokumen Kskv Hsk 101 Fundamental of Culinary Arts

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