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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