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  • HT2 CoCU 1 Hygiene, Kitchen Safety and Food Handling

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    Norsyamsiah Binti Abdul Kadir
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    This training hour summary outlines the competency units and time required for training in food preparation and production at job level 2 in the hospitality and tourism sector's kitchen sub-sector. The training program totals 864 hours and covers 9 competency units including hygiene, cooking techniques, stock and soup production, main courses, rice and grains, appetizers, breakfast, desserts and catering set-up, as well as 3 additional units on equipment maintenance, stewarding, and butchery.

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    This training hour summary outlines the competency units and time required for training in food preparation and production at job level 2 in the hospitality and tourism sector's kitchen sub-sector. The training program totals 864 hours and covers 9 competency units including hygiene, cooking techniques, stock and soup production, main courses, rice and grains, appetizers, breakfast, desserts and catering set-up, as well as 3 additional units on equipment maintenance, stewarding, and butchery.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    452 views1 page

    HT2 CoCU 1 Hygiene, Kitchen Safety and Food Handling

    Uploaded by

    Norsyamsiah Binti Abdul Kadir
    This training hour summary outlines the competency units and time required for training in food preparation and production at job level 2 in the hospitality and tourism sector's kitchen sub-sector. The training program totals 864 hours and covers 9 competency units including hygiene, cooking techniques, stock and soup production, main courses, rice and grains, appetizers, breakfast, desserts and catering set-up, as well as 3 additional units on equipment maintenance, stewarding, and butchery.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    TRAINING HOUR SUMMARY

    SECTOR : HOSPITALITY & TOURISM


    SUB SECTOR : KITCHEN
    JOB AREA : FOOD PREPARATION AND PRODUCTION
    JOB LEVEL : TWO (2)
    TRAINING
    CU ID COMPETENCY UNIT
    HOUR

    CU01 HYGIENE, KITCHEN SAFETY AND FOOD HANDLING 78

    CU02 COOKING TECHNIQUE 72

    CU03 STOCK, SOUPS AND HOT SAUCE PRODUCTION 84

    CU04 MAIN COURSE PRODUCTION 102

    CU05 RICE AND FARINACEOUS PRODUCTION 60

    CU06 APPETIZER PRODUCTION 60

    CU07 BREAKFAST PRODUCTION 72

    CU08 DESSERT PRODUCTION 72

    CU9 CATERING SET-UP ACTIVITIES 84

    E01 BASIC KITCHEN EQUIPMENY MAINTENANCE 48

    E02 BASIC STEWARDING 48

    E03 BASIC BUTCHERY 84

    TOTAL TRAINING PROGRAM HOURS 864

    147

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