December Edition 2013

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.
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.

CONTENT AND LEARNING STANDARDS

PROGRAMME

CULINARY ARTS

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COURSE NAME

FUNDAMENTAL OF CULINARY ARTS

CODE NAME

HSK 101

CONTENT STANDARD

1.

IDENTIFY FOOD
SANITATION AND SAFETY

LEARNING STANDARD

1.1 Explain kitchen safety in kitchen

work area.

PERFORMANCE CRITERIA

1.1.1
1.1.2
1.1.3
1.1.4
1.1.5

1.1.6
1.1.7
1.2 Explain correct sanitation in
kitchen work area

1.2.1
1.2.2

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
Explain personal grooming practices in accordance
with organization requirements.
Identify sanitation procedures of handling equipment
according to the manual.

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1.2.3

Recognize working place sanitation according to the

OSHA.
1.2.4Applies 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.

CONTENT AND LEARNING STANDARDS

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FUNDAMENTAL OF CULINARY ARTS

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CODE

: HSK 101

CONTENT STANDARD

2. DESCRIBE FOOD
COMMODITIES

LEARNING STANDARD

PERFORMANCE CRITERIA

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

2.2 Identify food value of food

commodities

2.2.1

Explain food value according to Recommended

Dietary Allowance (RDA):
seafood
meat
poultry

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2.3 Identify quality and purchasing

points of food commodities

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

2.3.1

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

2.4.1

Explain storage according to Peraturan Makanan

2009:
seafood
meat

2.4 Identify storage for food

commodities

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

CONTENT AND LEARNING STANDARDS

PROGRAMME

: CULINARY ARTS

COURSE NAME

: FUNDAMENTAL OF CULINARY ARTS

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CODE NAME

: HSK 101

CONTENT STANDARD

3. DESCRIBE NUTRITION

LEARNING STANDARD

PERFORMANCE CRITERIA

3.1 Classify types of nutrients

3.1.1

List types of nutrients according to RDA.

proteins
Fats
carbohydrates
vitamins
mineral salts

3.2 Explain functions of nutrients in

human body

3.2.1

Describe functions of nutrients in human body

according to RDA.
proteins
fats
carbohydrates
vitamins
mineral salts

3.3.1

List out sources of nutrients according to RDA.

proteins
fats
carbohydrates

3.3 Explain sources of nutrients

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3.4 Identify the cooking effects of

nutrients
3.4.1

Explain the cooking effects of nutrients according to

standard cooking procedure.
proteins
fats
carbohydrates
vitamins
mineral salts

3.5.1

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.

3.5 Explain digestion system

3.5.2
3.6 Explain nutrients and other food
component

vitamins
mineral salts

3.5.3
3.6.1
3.6.2
3.5.4

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.

CONTENT AND LEARNING STANDARD

PEOGRAMME

: CULINARY ARTS

COURSE NAME

: FUNDAMENTAL OF CULINARY ARTS

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CODE

: HSK 101

CONTENT STANDARD

LEARNING STANDARD

4. PERFORM COOKING
METHODS

4.1 Identify principles of cooking

methods

PERFORMANCE CRITERIA

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

4.2 Describe dry heat cooking

methods

4.2.1

Practise dry heat cooking method in accordance

with standard cooking procedure.
baking
roasting

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4.3 Describe moist heat cooking

methods
4.3.1

4.4 Describe microwave cooking

frying
grilling
broiling
sauting
gratinating

Practise moist heat cooking method in accordance

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

4.4.1 Practise microwave cooking accordingly to the

manual

4.5 Identify advantages of cooking

method
4.5.1 Explain briefly the advantages of cooking methods in
accordance with standard cooking procedure.

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a. dry heat cooking methods :

baking
roasting
frying
grilling
broiling
sauting

4.6 Identify disadvantages of

cooking method

b. moist heat cooking methods :

braising and pot roasting
boiling
poaching
steaming
stewing
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

4.7 Identify effects of cooking

b. moist heat cooking methods :

braising and pot roasting

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method

boiling
poaching
steaming
stewing

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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