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Jadual Pembahagian Bahan Pengajaran Bertulis

This document outlines the teaching materials for a pastry production theory course on filling and cream preparation. It is divided into 6 sections that cover: 1) identifying filling and cream preparation requirements, 2) preparing filling and cream mise en place, 3) carrying out filling and cream preparation, 4) carrying out filling and cream end product storage, 5) checking filling and cream quality and quantity, and 6) producing a filling and cream preparation activities report. Each section lists the corresponding teaching paper, assignment, work sheet, knowledge assessment, and performance assessment.

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Cik Hawa
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62 views2 pages

Jadual Pembahagian Bahan Pengajaran Bertulis

This document outlines the teaching materials for a pastry production theory course on filling and cream preparation. It is divided into 6 sections that cover: 1) identifying filling and cream preparation requirements, 2) preparing filling and cream mise en place, 3) carrying out filling and cream preparation, 4) carrying out filling and cream end product storage, 5) checking filling and cream quality and quantity, and 6) producing a filling and cream preparation activities report. Each section lists the corresponding teaching paper, assignment, work sheet, knowledge assessment, and performance assessment.

Uploaded by

Cik Hawa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) TEORI

HT-014-2:2011 PASTRY PRODUCTION


C03- FILLING AND CREAM PREPARATION

Kod & Tajuk Kertas Kod & Tajuk Kertas Tugasan Kod & Tajuk Kertas Kerja
Penerangan Penilaian Berterusan
Work Activities (AS–Merah Jambu) (WS-Biru) Knowledge Performance
(IS –Putih) Assessment Assessment
(KA) (PA)
1. Identify filling HT-014-2:2011-C03/P(1/6) HT-014-2:2011-C03/T(1/6) HT-014-2:2011-C03/K(1/1) HT-014- HT-014-
and cream 2:2011-C03/ 2:2011-
preparation Identify filling and cream Identify filling and cream Identify filling and cream KA(1/3) C03/PA(1/3)
requirements preparation requirements preparation requirements preparation requirements

2. Prepare filling HT-014-2:2011-C03/P(2/6) HT-014-2:2011-C03/T(2/6) Prepare filling and cream


and cream mise mise en place
en place Prepare filling and cream mise Prepare filling and cream mise
en place en place Carry out filling and cream
preparation

3. Carry out filling HT-014-2:2011-C03/P(3/6) HT-014-2:2011-C03/T(3/6) Carry out filling and cream HT-014- HT-014-
and cream end product storage 2:2011-C03/ 2:2011-
preparation Carry out filling and cream Carry out filling and cream KA(2/3) C03/PA(2/3)
preparation preparation Check filling and cream
quality and quantity
4. Carry out filling HT-014-2:2011-C03/P(4/6) HT-014-2:2011-C03/T(4/6)
and cream end Produce filling and cream
product storage Carry out filling and cream Carry out filling and cream preparation activities
end product storage end product storage report

5. Check filling and HT-014-2:2011-C03/P(5/6) HT-014-2:2011-C03/T(5/6)


cream quality Produce filling and cream
and quantity Check filling and cream Check filling and cream quality preparation activities
quality and quantity and quantity report
6. Produce filling HT-014-2:2011-C03/P(6/6) HT-014-2:2011-C03/T(6/6) HT-014- HT-014-
and cream 2:2011-C03/ 2:2011-
preparation Produce filling and cream Produce filling and cream KA(3/3) C03/PA(3/3)
activities report preparation activities report preparation activities report

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