TEACHING OUTLINE hsk 303

MINISTRY OF EDUCATION, MALAYSIA

TEACHING OUTLINE

PROGRAMME : CULINARY ARTS

COURSE NAME : PATISSERIE AND YEAST PRODUCT

CODE NAME : HSK 303

LEVEL : 2 SEMESTER 3

CREDIT UNIT : 3.0

CONTACT HOUR : FACE TO FACE : 5.0 HOURS/WEEK

NON FACE TO FACE :

COURSE TYPE : VOCATIONAL

PREREQUISITE : -

CORE REQUISITE

NO. OF CONTENT STANDARD

:

:

-

06

COURSE OUTCOMES At the end of the course, the students should be able to:-

Identify the recipe and ingredients for pastry and bakery products.

Identify usage of utensils and equipment to prepare pastry, cake and yeast product.

Apply the various mixing method for pastry, cake and yeast product.

Demonstrate knowledge and skills in selection, preparation and presentation of pastry, cake and yeast product.

Apply decoration, platting and presentation for patisserie and bakery products.

Practise good attitude and safety while working in kitchen area.

Practise proper sanitation and hygiene in kitchen area.

COURSE DESCRIPTION

This module provides Patisserie to develop student knowledge and skill in basic pastry making and bakery product, usage of utensil and equipment, good attitude and safety, to proper sanitation and hygiene accordingly the industry needs.

CONTENT STANDARD 1 : CARRY OUT BASIC PRINCIPLE OF BAKING

LEARNING STANDARD

1.1 Explain introduction of baking principle

1.2 Select equipment and utensils 1.3 Carry out cleanliness of working area

PERFORMANCE CRITERIA

1.1.1 List baking items according to the standard recipe. 1.1.2 Identify method for baking according to the recipe. 1.1.3 Identify suitable temperature for baking according to the recipe 1.1.4 Apply right temperature for baking according to the recipe. 1.1.5 Apply correctly baking process according to the recipe. 1.2.1 Explain usage of utensils and equipment for baking in accordance with recipes

requirement. 1.2.2 Determine usage of equipment and utensils for baking in accordance with recipes

requirement. 1.2.3 Ensure equipment and utensils cleaned in accordance with kitchen organization

requirement.

1.3.1 Use proper PPE according to the principal of food sanitation. 1.3.2 Ensure proper sanitation and hygiene according to work place practice.

TEACHING STRATEGIES

a. Memulakan dengan set induksi yang sesuai. b. Menyatakan objektif pembelajaran. c. Aktiviti pengajaran:

1.1.1 Menyenarai peralatan membakar perpandukan resepi 1.1.2 Mengenalpasti langkah-langkah membakar berpandukan resepi 1.1.3 Mengenalpasti suhu membakar yang sesuai berpandukan resepi 1.1.4 Membakar dengan suhu dan proses membakar yang betul berpandukan resepi 1.2.1 Menerangkan kegunaan perkakas dan peralatan membakar berpandukan

kehendak resepi 1.2.2 Menggunakan perkakas dan peralatan membakar berpandukan kehendak resepi 1.2.3 Membersih perkakas dan peralatan membakar dengan betul berpandukan

kehendak organisasi 1.3.1 Mengamalkan PPE yang betul berdasarkan prinsip sanitasi makanan 1.3.2 Mengamalkan amalan sanitasi semasa latihan

d. Refleksi

SUGGESTED LEARNING ACTIVITIES

1. Memberi penerangan dan memahamkan pelajar mengenai peralatan membakar 2. Tunjukajar langkah-langkah membakar yang betul 3. Penerangan proses membakar dengan suhu yang betul dan berbeza bagi setiap jenis

hidangan 4. Menerangkan kegunaan perkakas dan peralatan membakar yang betul 5. Membersih perkakas dan peralatan dengan betul 6. Mengamalkan amalan sanitasi semasa latihan

SUGGESTED ITEM EVALUATION

To Develop Item Construction Assessment Guidelines Based On Assessment Instruments That Are To Be Determined By The Examination Board: Quiz / Observation / Presentation / Theory Short Test / Assignment Contoh Soalan Tugasan :

Senaraikan tiga peralatan membakar

Nyatakan suhu untuk membakar roti

Senaraikan tiga proses membakar

REFERENCES

1. Kamariah Binti Shahland, Nawawi Bin Mohd. Jan dan Rozita Binti Shahid, (2005)

Penyediaan Masakan Barat dan Timur: Dewan Bahasa dan Pustaka. Modul

Pembelajaran Aliran Vokasional. ISBN 983628656X

2. Rubiah Binti Ahmad, Hasanah Binti Dato Mohd. Shah dan Narimah Binti Ismail (2003)

Pengurusan Makanan Tingkatan 4 : Bahagian Buku Teks, Kementerian Pelajaran

Malaysia; Buku Teks. ISDN 983-62-8657-8.

CONTENT STANDARD 2 : PREPARE INGREDIENTS

LEARNING STANDARD

2.1 Obtain ingredients for baking 2.2 Select ingredients 2.3 Carry out personal hygiene and sanitation


2.1.1 Identify ingredients for baking according to the standard recipe. 2.1.2 Explain the function of ingredients for baking cake, yeast and pastry according to the

standard recipe. 2.2.1 List the ingredients according to the standard recipe 2.2.2 Practise measure and weigh ingredients correctly according to the measuring.

2.3.1 Explain importance of hygiene practise according to the kitchen organization

requirement. 2.3.2 Demonstrate knowledge of good hygiene practise according to the kitchen organization

requirement. 2.3.3 Practise proper sanitation and hygiene according to the work place practice.

TEACHING STRATEGIES


2.1.1 Mengenalpasti bahan-bahan untuk kaedah membakar 2.1.2 Menerangkan kegunaan bahan-bahan untuk membakar kek,masakan yis dan

pastri 2.2.1 Menyenarai bahan-bahan berpandukan resepi 2.2.2 Membuat latihan menimbang bahan-bahan dengan tepat berpandukan sukatan 2.3.1 Menerangkan kepentingan amalan sanitasi di tempat kerja 2.3.2 Mengamalkan amalan sanitasi yang betul berpandukan peraturan tempat kerja

d. Refleksi


1. Memberi penerangan dan contoh bahan-bahan untuk kaedah membakar 2. Memberi penerangan kegunaan bahan-bahan untuk membakar kek, masakan yis dan

pastri 3. Menyenarai bahan-bahan berpandukan resepi 4. Membuat latihan menimbang bahan-bahan dengan tepat mengikut sukatan 5. Memberi penerangan mengenai kepentingan amalan sanitasi di tempat kerja 6. Memberi penerangan bagaimana mengamalkan amalan sanitasi yang betul

berpandukan peraturan tempat kerja



Senaraikan empat bahan untuk kaedah membakar

Nyatakan dua bahan dan kegunaannya dalam masakan yis

Timbang empat jenis bahan dengan tepat mengikut sukatan diberi

REFERENCES







CONTENT STANDARD 3 :

CARRY OUT CAKE MAKING

LEARNING STANDARD

3.1 Obtain cake recipe

3.2 Prepare creamy method cake

3.3 Prepare sponge cake

3.4 Prepare one step method cake / All in one method cake


3.1.1 List cake according to the various types of cake making. 3.1.2 Identify recipe according to the method of making cake. 3.1.3 Interpret recipe according to the method of making cake. 3.1.4 Understanding recipe according to the method of making cake. 3.2.1 Identify types of ingredients for making creamy method cake. 3.2.2 Identify types of equipment and utensils according to the standard recipe. 3.2.3 Determine usage of equipment and utensils for making creamy method cake 3.2.4 Determine function and purpose of baking creamy method cake 3.2.5 Determine ratio of ingredient according to the standard recipe 3.2.6 Determine fault in making creamy method cake. 3.3.1 Identify types of ingredients according to the sponge cake recipe. 3.3.2 Identify types of equipment and utensils according to the sponge cake recipe. 3.3.3 Determine usage of equipment and utensils for making sponge cake 3.3.4 Determine function and purpose of baking sponge cake 3.3.5 Determine ratio of ingredient according to the standard recipe 3.3.6 Determine fault in making sponge cake. 3.4.1 Identify types of ingredients according to the all in one method cake recipe. 3.4.2 Identify types of equipment and utensils according to the all in one method cake recipe. 3.4.3 Determine usage of equipment and utensils for making one step method cake. 3.4.4 Determine function and purpose of baking in one step method cake 3.4.5 Determine ratio of ingredients according to the standard recipe 3.4.6 Determine fault in making one step method cake.

TEACHING STRATEGIES


3.1.1 Memberi penerangan mengenai : - jenis-jenis kek

- mengenalpasti dan memahamkan resepi kek berpandukan pelbagai kaedah membuat kek

3.2.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat kek cara putar

3.2.2 Kegunaan perkakas dan peralatan untuk membuat kek cara putar 3.2.3 Fungsi dan kegunaan bahan-bahan untuk membuat kek cara putar 3.2.4 Kegunaan nisbah bahan-bahan berpandukan resepi standard 3.2.5 Kesalahan semasa penyediaan kek cara putar 3.3.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat kek

cara enjut 3.3.2 Kegunaan perkakas dan peralatan untuk membuat kek cara enjut 3.3.3 Fungsi dan kegunaan bahan-bahan untuk membuat kek cara enjut 3.3.4 Kegunaan nisbah bahan-bahan berpandukan resepi standard 3.3.5 Kesalahan semasa penyediaan kek cara enjut 3.4.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat kek

cara satu langkah 3.4.2 Kegunaan perkakas dan peralatan untuk membuat kek cara satu langkah 3.4.3 Fungsi dan kegunaan bahan-bahan untuk membuat kek cara satu langkah 3.4.4 Kegunaan nisbah bahan-bahan berpandukan resepi satu langkah 3.4.5 Kesalahan semasa penyediaan kek cara satu langkah

d. Refleksi


1. Memberi penerangan mengenai jenis kek, bahan-bahan, perkakas dan peralatan

membuat kek. 2. Memberi resepi dan memahamkan resepi 3. Membuat latihan amali:

- kek cara putar - kek cara enjut - kek satu langkah

4. Menerangkan kesalahan-kesalahan membuat kek



Nyatakan tiga kaedah membuat kek

Senaraikan empat bahan asas membuat kek cara enjut

Menyedia dan membakar kek satu langkah

REFERENCES








CARRY OUT PASTRY MAKING

LEARNING STANDARD

4.1 Obtain pastry recipe 4.2 Prepare short crust pastry 4.3 Prepare choux paste


4.1.1 List types of pastry according to the method of product. 4.1.2 Identify pastry according to the standard recipe. 4.1.3 Interpret pastry according to the standard recipe. 4.1.4 Understanding pastry according to the standard recipe.

4.2.1 Identify types of ingredients according to the short crust recipe. 4.2.2 Identify types of equipment and utensils for making short crust recipe. 4.2.3 Determine usage of equipment and utensils for making short crust pastry. 4.3.1 Determine function and purpose of baking short crust pastry.

4.3.2 Determine ratio of ingredient according to the standard recipe.

4.3.3 Determine fault in making short crust pastry

4.4.1 Identify types of ingredients according to choux paste recipe. 4.4.2 Identify types of equipment and utensils for making choux paste pastry. 4.4.3 Determine usage of equipment and utensils for making choux paste 4.4.4 Determine function and purpose of baking choux paste 4.4.5 Determine ratio of ingredient according to the standard recipe 4.4.6 Determine fault in making choux paste

TEACHING STRATEGIES


4.1.1 Memberi penerangan mengenai : - jenis-jenis pastri

- mengenalpasti dan memahamkan resepi kek berpandukan pelbagai kaedah membuat pastri

4.2.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat pastri rapuh

4.2.2 Kegunaan perkakas dan peralatan untuk membuat pastri rapuh 4.2.3 Fungsi dan kegunaan bahan-bahan untuk membuat pastri rapuh 4.2.4 Kegunaan nisbah bahan-bahan berpandukan resepi standard 4.2.5 Kesalahan semasa penyediaan pastri rapuh 4.3.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat pastri

choux 4.3.2 Kegunaan perkakas dan peralatan untuk membuat pastri choux 4.3.3 Fungsi dan kegunaan bahan-bahan untuk membuat pastri choux 4.3.4 Kegunaan nisbah bahan-bahan berpandukan resepi standard 4.3.5 Kesalahan semasa penyediaan pastri choux

d. Refleksi



membuat pastri 2. Memberi resepi dan memahamkan resepi 3. Membuat latihan amali:

- pastry rapuh - pastry choux

4. Menerangkan kesalahan-kesalahan membuat pastri



Nyatakan dua kaedah membuat pastri

Senaraikan empat bahan asas membuat pastry rapuh

Menyedia dan membakar pastry choux

REFERENCES








CARRY OUT YEAST PRODUCT

LEARNING STANDARD

5.1 Obtain yeast product recipe 5.2 Prepare bun 5.3 Prepare rolls 5.4 Prepare sweet dough


5.1.1 List yeast product according to the various types of yeast product making. 5.1.2 Identify yeast product according to the standard recipe 5.1.3 Interpret yeast product according to the standard recipe. 5.1.4 Understanding yeast product according to the standard recipe.

5.2.1 Identify types of ingredients of making bun. 5.2.2 Identify types of equipment and utensils for making bun 5.2.3 Determine usage of equipment and utensils for making bun 5.2.4 Determine function and purpose of baking bun 5.2.5 Determine ratio of ingredient according to the standard recipe 5.2.6 Determine fault in making bun 5.3.1 Identify types of ingredients of making rolls. 5.3.2 Identify types of equipment and utensils for making rolls. 5.3.3 Determine usage of equipment and utensils for making rolls 5.3.4 Determine function and purpose of baking rolls 5.3.5 Determine ratio of ingredient according to the standard recipe 5.3.7 Determine fault in making rolls 5.4.1 Identify types of ingredients of making sweet dough. 5.4.2 Identify types of equipment and utensils of making sweet dough. 5.4.3 Determine usage of equipment and utensils for making

sweet dough 5.4.4 Determine function and purpose of baking sweet dough 5.4.5 Determine ratio of ingredient according to the standard recipe 5.4.6 Determine fault in making sweet dough

TEACHING STRATEGIES


5.1.1 Memberi penerangan mengenai : - jenis-jenis masakan yis

- mengenalpasti dan memahamkan resepi kek berpandukan pelbagai kaedah membuat masakan yis

5.2.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat bun 5.2.2 Kegunaan perkakas dan peralatan untuk membuat bun 5.2.3 Fungsi dan kegunaan bahan-bahan untuk membuat bun 5.2.4 Kegunaan nisbah bahan-bahan berpandukan resepi bun 5.2.5 Kesalahan semasa penyediaan bun 5.3.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat rol 5.3.2 Kegunaan perkakas dan peralatan untuk membuat rol 5.3.3 Fungsi dan kegunaan bahan-bahan untuk membuat rol 5.3.4 Kegunaan nisbah bahan-bahan berpandukan resepi standard 5.3.5 Kesalahan semasa penyediaan rol 5.4.1 Mengenalpasti jenis-jenis bahan, perkakas dan peralatan untuk membuat doh

manis 5.4.2 Kegunaan perkakas dan peralatan untuk membuat doh manis 5.4.3 Fungsi dan kegunaan bahan-bahan untuk membuat dohmanis 5.4.4 Kegunaan nisbah bahan-bahan berpandukan resepi standard 5.4.5 Kesalahan semasa penyediaan doh manis

d. Refleksi



membuat kek. 2. Memberi resepi dan memahamkan resepi 3. Membuat latihan amali:

- ban - rol - doh manis

4. Menerangkan kesalahan-kesalahan membuat masakan yis



Nyatakan dua kaedah membuat masakan yis

Senaraikan empat bahan asas membuat rol

Menyedia dan membakar ban

REFERENCES







CONTENT STANDARD 6 : CARRY OUT PLATTING AND PRESENTATION

LEARNING STANDARD

6.1 Obtain type of platting for presentation

6.2 Select platting for presentation


6.1.1 Identify types of decoration for patisserie and yeast

product. 6.1.2 Determine types of decoration for patisserie and yeast

product. 6.1.3 Apply suitable decoration for patisserie and yeast product 6.2.1 Identify types of presentation equipment for patisserie and yeast product. 6.2.2 Explain types of platting for presentation for patisserie and yeast product. 6.2.3 Determine types of presentation equipment with suitable decoration for patisserie and yeast product. 6.2.4 Apply decoration, coating and glazing for patisserie and yeast product.

TEACHING STRATEGIES

1. Mengenalpasti jenis-jenis hiasan untuk kek, pastri dan masakan yis 2. Membuat jenis-jenis hiasan untuk kek, pastry dan masakan yis 3. Menghias kek, pastry dan masakan yis dengan hiasan yang sesuai 4. Mengenalpasti alatan menghias untuk kek, pastry dan masakan yis 5. Menerangkan cara memporsi, menghias dan menghidang untuk kek, pastry dan

masakan yis 6. Tunjukcara menghias, mengglis dan menyalut kek, pastry dan masakan yis


1. Memberi penerangan jenis-jenis hiasan yang sesuai untuk kek, pastry dan masakan

yis 2. Membuat jenis-jenis hiasan untuk kek, pastry dan masakan yis 3. Menghias kek, pastry dan masakan yis dengan hiasan yang sesuai

4. Mengenalpasti alatan menghias untuk kek, pastry dan masakan yis

5. Menerangkan cara memporsi, menghias dan menghidang untuk kek, pastry dan

masakan yis

6. Tunjukcara menghias, mengglis dan menyalut kek, pastry dan masakan yis



Nyatakan dua kaedah menghias masakan yis

Senaraikan empat bahan menghias kek

Menyedia hiasan glis untuk doh manis

REFERENCES







Education

TEACHING OUTLINE hsk 303