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HSK 803
HSK 803
2014
PROGRAMME
CULINARY ARTS
COURSE NAME
COURSE CODE
HSK 803
YEAR / SEMESTER
2 SEMESTER 4
CREDIT UNIT
3.0
CONTACT HOUR
FACE TO FACE
VOCATIONAL
PRE-REQUISITE
CORE REQUISITE
Course page
1/11
Document Page
Year
2014
COURSE OUTCOMES:
At the end of the course, the students should be able to:1.
2.
3.
4.
COURSE DESCRIPTION
This course provides the Kitchen Equipment Maintenance Monitoring which include equipment maintenance
activities requirement and specification in accordance with standard equipment maintenance monitoring system
to develop students according to the industry needs. The personal that is competent with equipment
maintenance monitoring shall be able to identify, plan, administer, evaluate and record maintenance requirement
activities.
Course page
2/11
Document Page
Year
2014
: CULINARY ARTS
COURSE NAME
COURSE CODE
: HSK 803
CONTACT HOURS
10 HOURS
( 2 WEEKS)
CONTENT
STANDARD
1. GATHER
EQUIPMENT
MAINTENANCE
REQUIREMENT
LEARNING STANDARD
Course page
3/11
PERFORMANCE CRITERIA
1.1.1
Identify purpose of identifying
kitchen
equipment maintenance according to the
requirement and specification
1.1.2
Identify kitchen equipment
maintenance
requirement such as:
Equipment condition
Feasibility
1.2.1
Describe type of kitchen equipment
maintenance such as:
Preventive
Breakdown
Corrective
1.2.2
Analyse kitchen equipment
maintenance according to the
requirement and specification.
1.2.3
Determine type of kitchen equipment
Document Page
Year
2014
maintenance according to th
requirements.
PROGRAMME
CULINARY ARTS
COURSE NAME
COURSE CODE
HSK 803
CONTACT
HOURS
10 HOURS
( 2 WEEKS)
CONTENT STANDARD
LEARNING STANDARD
2.1
Describe equipment
maintenance
activities
PERFORMANCE CRITERIA
Course page
4/11
Document Page
Year
2014
Internal technician
External supplier
2.1.4 Explain kitchen equipment
maintenance documentation format
such as:
Maintenance request form
Preventive maintenance
checklist
2.2
Course page
5/11
Document Page
Year
2014
Course page
6/11
Document Page
PROGRAMME
CULINARY ARTS
COURSE NAME
COURSE CODE
HSK 803
CONTACT HOURS
15 HOURS
( 3 WEEKS)
Course page
CONTENT STANDARD
7/11
ADMINISTER KITCHEN
EQUIPMENT MAINTENANCE
ACTIVITIES
Year
LEARNING STANDARD
2014
PERFORMANCE CRITERIA
3.1
Collect equipment
maintenance
schedule.
3.2
Monitor equipment
safety according to
equipment
maintenance
specification
Year
2014
CULINARY ARTS
COURSE NAME
COURSE CODE
HSK 803
CONTACT HOURS
10 HOURS
( 2 WEEKS)
CONTENT STANDARD
VERIFY EQUIPMENT
PERFORMANCE
LEARNING STANDARD
4.1
Evaluate kitchen
equipment safety
and maintenance
performance.
PERFORMANCE CRITERIA
4.2
Course page
8/11
Monitor kitchen
equipment
maintenance
Document Page
Year
2014
Course page
9/11
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Year
2014
CULINARY ARTS
COURSE NAME
COURSE CODE
HSK 803
CONTACT HOURS
25 HOURS
( 5 WEEKS)
CONTENT STANDARD
5. RECORD KITCHEN
EQUIPMENT
MAINTENANCE
PERFORMANCES
LEARNING STANDARD
Course page
10/11
PERFORMANCE CRITERIA
Document Page
10
Year
performances
procedures
2014
Course page
11/11
Document Page
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