This document outlines an assessment for a COMMIS Level 1 program module on preparing egg dishes. It provides instructions for a task assessing the candidate's ability to prepare an omelette. The candidate must determine egg quality, select eggs for poaching, explain egg storage, and identify the equipment and utensils used to make poached and scrambled eggs. The assessment criteria include work quality and time, proper work processes and procedures, accuracy, neatness, and safety considerations. The candidate will be evaluated on their work process, end results, attitude, and safety adherence.
This document outlines an assessment for a COMMIS Level 1 program module on preparing egg dishes. It provides instructions for a task assessing the candidate's ability to prepare an omelette. The candidate must determine egg quality, select eggs for poaching, explain egg storage, and identify the equipment and utensils used to make poached and scrambled eggs. The assessment criteria include work quality and time, proper work processes and procedures, accuracy, neatness, and safety considerations. The candidate will be evaluated on their work process, end results, attitude, and safety adherence.
This document outlines an assessment for a COMMIS Level 1 program module on preparing egg dishes. It provides instructions for a task assessing the candidate's ability to prepare an omelette. The candidate must determine egg quality, select eggs for poaching, explain egg storage, and identify the equipment and utensils used to make poached and scrambled eggs. The assessment criteria include work quality and time, proper work processes and procedures, accuracy, neatness, and safety considerations. The candidate will be evaluated on their work process, end results, attitude, and safety adherence.
NAME L-041-1 COMMIS TAHAP / LEVEL L 1 NO DAN TAJUK MODUL/ MODULE NO AND TITLE MODULE 02 EGG DISHES NO DAN PERNYATAAN TUGASAN / TASK(S) NO AND STATEMENT 03.02 PREPARE EGG DISHES NO. DAN PENGALAMAN PEMBELAJARAN/LANGKAH/ NO. AND LEARNING EXPERIENCE/STEPS LE 01 LEARN COMPOSITION AND TYPES OF EGGS LE 02 LEARN GRADING AND STORAGE OF EGGS LE 03 LEARN TYPES OF EGGS DISHES LE 04 LEARN RECEIPES OF EGG DISHES LE 05 LEARN UTENSIL AND EQUIPMENT OBJEKTIF MODUL/ MODULE OBJECTIVE PREPARE EGG DISHES USING SUITABLE UTENSILS, RECIPES AND INGREDIENTS SO THAT EGG DISHES RECIPE OBTAINED, UTENSILS, EQUIPMENT AND INGREDIENTS SELECTED, EGG DISHES PREPARATION EXECUTED IN ACCORDANCE WITH STANDARD RECIPES NAMA CALON CANDIDATE NAME
NO. K/PENGENALAN I/C NO
TARIKH PENILAIAN ASSESSMENT DATE
DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL 07000 KEDAH D.A
PENILAIAN PRESTASI
NO KOD / CODE NO L-041-1 / M02 / PA(1/1) Muka / Page: 2 Drp / Of: 3
PERATURAN PENILAIAN :-
Calon-calon mesti mematuhi perkara berikut:
1. Berada ditempat peperiksaan 15 minit sebelum penilaian dimulakan. 2. Mempamerkan kad pengenalan untuk disemak. 3. Berpakaian kemas dan sesuai mengikut peraturan yang ditetapkan oleh pusat bertauliah. 4. Baca arahan soalan dengan teliti. 5. Tidak dibenarkan meneruskan peperiksaan sekiranya didapati melanggar peraturan penilaian atau menipu.
ARAHAN :
Penilaian ini ialah untuk menilai prestasi anda bagi tugasan 03.02 dalam bidang kemahiran COMMIS Tahap 1. Anda dikehendaki melaksanakan tugas yang diberikan dengan sempurna sebagai bukti keterampilan.
TUGASAN You are asked to obtain eggs dishes using kitchen utensils, equipment, ingredients and ppe. Explain step by step the procedure of preparing omelet from determining the eggs until producing the dish
1. Explain how to determine type of eggs and its quality 2. Explain how to select the eggs for poach 3. Explain how to handle storage of eggs 4. Explain equipment and utensils used to make a poach egg 5. Explain equipment and utensils used to make scrambled egg
Note : Follow the SOP Follow the safety procedure that has been given
MASA : 8 JAM
KRITERIA PENILAIAN
1. Hasil kerja dan tempoh masa yang diperlukan 2. Proses dan prosedur kerja yang betul 3. Ketepatan fakta 4. Kekemasan kerja 5. Keprihatinan anda terhadap keselamatan diri, peralatan dan hasil kerja 6. Sikap dan kebersihan sewaktu kerja
NO KOD / CODE NO L-041-1 / M02 / PA(1/1) Muka / Page: 3 Drp / Of: 3
SKIMA PENILAIAN PRESTASI
BIL PERKARA YANG DINILAI MARKAH DIBERI PEMBERAT (1 3) MARKAH DIPEROLEHI PERATUS MARKAH DIPEROLEHI 0 1 2 3
1.
Proses kerja - 20% Perancangan Penyediaan peralatan Pemilihan dan penggunaan peralatan
3 3 3
/ 27 x 20%
JUMLAH
2.
Hasil kerja 60% a. Perancangan yang dibuat b. Mengenalpasti Peralatan/ perkakasan yang betul c. Penggunaan Alatan dan perkakasan yang betul d. Langkah kerja yang betul e. Hasil kerja yang tepat
3 3
2
3 3
/ 42 x 60%
JUMLAH
3.
Sikap 10% Persediaan diri Pengurusan peralatan Kekemasan kawasan kerja Etika Profesionalisma
2 2 2 2 2
/ 30 x 10%
JUMLAH
4.
Keselamatan 10% Personel dan rakan kerja Alat/ mesin Benda kerja