HT-012-2-2012 C06/K(4/5)PM Buat penyediaan masakan
HT-012-2-2012 C06/P(5/5)PM Pengenalan kepada jenis pengeluaran hidangan appetizer J UML A H J A M
Pelan Mengajar Amali (Tajuk) HT-012-2-2012 C06/K(1/5)PM Buat fruit salad
HT-012-2-2012 C06/P(2/5)PM Pengenalan kepada hors d’oeuvre HT-012-2-2012 C06/P(3/5)PM Pengenalan kepada kegunaan perkakasan dapur dan peralatan
2. Select appetizer
4. Carry out appetizer
Masa bersemuka (Teori)
HT-012-2-2012 C06/K(5/5)PM Buat jenis hidangan pembuka selera 15
JUMLAH JAM
30
JADUAL PEMBAHAGIAN MASA PEMBELAJARAN BERSEMUKA HT-012-2:2012 FOOD PREPARATION AND PRODUCTION C03: STOCK, SOUP AND HOT SAUCE PRODUCTION PRODUCTIO N Pelan Mengajar Teori (Tajuk)
Work Activities
1. Obtain stock, soup and hot sauce production standard recipes
2. Select stock, soup and sauce production equipment and utensils
3. Select cooking
technique ingredients
4. Carry out
cooking technique dishes
Masa bersemuka (Teori)
Pelan Mengajar Amali (Tajuk)
HT-012-2-2012 C03/P(1/6 )PM Pengenalan kepada kaedah stock
HT-012-2-2012 C03/K(1/6)PM Masak kaedah stock sayur
HT-012-2-2012 C03/P(2/6 )PM Pengenalan kepada soup
JADUAL PEMBAHAGIAN MASA PEMBELAJARAN BERSEMUKA HT-012-2:2012 FOOD PREPARATION AND PRODUCTION C09: CATERING SETUP ACTIVITIES
Pelan Mengajar Teori (Tajuk)
Work Activities 1. Identify venue and space allocation for setting catering activities 2. Identify type of buffet buffet display, menu and setting for catering activities 3. Select equipment and utensil need