December Edition 2013

MINISTRY OF EDUCATION, MALAYSIA VOCATIONAL COLLEGE STANDARD CURRICULUM COURSE INFORMATION

COURSE NAME CODE NAME LEVEL CREDIT UNIT CONTACT HOUR

: : : : :

FUNDAMENTAL OF CULINARY ARTS HSK 101 1 SEMESTER 1 3.0 FACE TO FACE : 4.0 HOURS / WEEK

NON FACE TO FACE : COURSE TYPE PRE-REQUISITE CORE REQUISITE : : : VOCATIONAL BASIC WESTERN COOKERY DESSERT I

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COURSE OUTCOMES: At the end of the course, the students should be able to:1. 2. 3. 4. 5. 6. State the importance of food sanitation in food service operation. Explain nutritional needs. Explain methods of preventing food toxicity and food contamination. Applies sanitation and safety standard operating procedures when working in the kitchen work area. Explain type of food commodities in food service. 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 service preparation, food commodities, cooking methods, nutritional needs, prevention methods of food toxicity and food contamination in according to the industry needs.

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CONTENT AND LEARNING STANDARDS PROGRAMME COURSE NAME CODE NAME : : : CULINARY ARTS FUNDAMENTAL OF CULINARY ARTS HSK 101

CONTENT STANDARD

LEARNING STANDARD

PERFORMANCE CRITERIA

1.

IDENTIFY FOOD SANITATION AND SAFETY

1.1 Explain kitchen safety in kitchen work area.

1.1.1 1.1.2 1.1.3 1.1.4 1.1.5

1.1.6 1.1.7

Identify procedures of handling kitchen equipment according to Standard Operation Procedure (SOP) Explain working place safety procedure according to Occupational Safety And Health Association (OSHA) Name first aids contents and usage according to the manual Apply proper first aid according to the procedure. Identify fire prevention according to types of fire risk: Class A Class B Class C Class D Class K Applies safety standard operating procedures Practise personal safety according to the OSHA

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1.2 Explain correct sanitation in kitchen work area

1.2.1 1.2.2 1.2.3 1.2.4

Explain personal grooming practices in accordance with organization requirements. Identify sanitation procedures of handling equipment according to the manual. Recognize working place sanitation according to the OSHA. Applies working place sanitation according to the standard procedures

1.3 Explain food contamination and food poisoning

1.3.1 1.3.2 1.3.3 1.3.4 1.3.5

Identify the types and characteristics of microorganisms according to Good Hygiene Practice (GHP HACCP) Explain the meaning of food contamination and food poisoning according to Akta Makanan 1983 dan Peraturan Kebersihan Makanan 2009. Discuss the causes and symptoms in food contamination and food poisoning according to the principle of food sanitation. Explain methods to prevent food contamination and food poisoning according to Akta Makanan 1983. Explain the effects of food contamination and food poisoning according to the food industry.

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CONTENT AND LEARNING STANDARDS PROGRAMME COURSE NAME CODE : CULINARY ARTS : FUNDAMENTAL OF CULINARY ARTS : HSK 101

CONTENT STANDARD

LEARNING STANDARD

PERFORMANCE CRITERIA

2. DESCRIBE FOOD COMMODITIES

2.1 Explain types of food commodities

2.1.1

Identify types of food commodities according to the market: 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 food commodities

2.2.1

Explain food value according to Recommended Dietary Allowance (RDA): seafood meat poultry dairy products eggs edible fats and oil vegetables fruits and fruits product spices and herbs Explain quality and purchasing points in accordance with individual / organization requirements: seafood meat poultry dairy products eggs edible fats and oil vegetables fruits and fruits product spices and herbs

2.3 Identify quality and purchasing points of food commodities

2.3.1

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2.4 Identify storage for food commodities

2.4.1

Explain storage according to Peraturan Makanan 2009: seafood meat poultry dairy products eggs edible fats and oil vegetables fruits and fruits product spices and herbs

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CONTENT AND LEARNING STANDARDS PROGRAMME COURSE NAME CODE NAME : CULINARY ARTS : FUNDAMENTAL OF CULINARY ARTS : HSK 101

CONTENT STANDARD

LEARNING STANDARD

PERFORMANCE CRITERIA

3. DESCRIBE NUTRITION

3.1 Classify types of nutrients

3.1.1

List types of nutrients according to RDA. proteins Fats carbohydrates vitamins mineral salts Describe functions of nutrients in human body according to RDA. proteins fats carbohydrates vitamins mineral salts

3.2 Explain functions of nutrients in human body

3.2.1

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3.3 Explain sources of nutrients

3.3.1

List out sources of nutrients according to RDA. proteins fats carbohydrates vitamins mineral salts Explain the cooking effects of nutrients according to standard cooking procedure. proteins fats carbohydrates vitamins mineral salts Identify easily digested foods in nutrition according to human body system Describe foods digest difficulty according to human digestion system. Verify nutrients absorption in human body system. List the food groups in the current USDA Food Guide Pyramid. Describe daily recommended serving according to USDA. Verify nutrients and other foods to meet special dietary needs according to USDA.

3.4 Identify the cooking effects of nutrients

3.4.1

3.5 Explain digestion system

3.5.1 3.5.2 3.5.3

3.6 Explain nutrients and other food component

3.6.1 3.6.2 3.5.4

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CONTENT AND LEARNING STANDARD PEOGRAMME COURSE NAME CODE : CULINARY ARTS : FUNDAMENTAL OF CULINARY ARTS : HSK 101

CONTENT STANDARD

LEARNING STANDARD

PERFORMANCE CRITERIA

4. PERFORM COOKING METHODS

4.1 Identify principles of cooking methods

4.1.1 Explain briefly principles of cooking methods in accordance 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 cooking methods

4.2.1

Practise dry heat cooking method in accordance with standard cooking procedure. baking roasting frying grilling broiling sauting gratinating Practise moist heat cooking method in accordance with standard cooking procedure. braising and pot roasting boiling poaching steaming stewing

4.3 Describe moist heat cooking methods

4.3.1

4.4 Describe microwave cooking

4.4.1 Practise microwave cooking accordingly to the manual

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4.5 Identify advantages of cooking method

4.5.1 Explain briefly the advantages of cooking methods in accordance 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 Identify disadvantages of cooking method

4.6.1 Explain briefly the disadvantages of cooking methods according to standard cooking procedure. a. dry heat cooking methods baking roasting frying grilling broiling sauting

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b. moist heat cooking methods : braising and pot roasting boiling poaching steaming stewing 4.7 Identify effects of cooking method 4.7.1 Explain effects of cooking methods according to 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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