KOLEJ VOKASIONAL KEMENTERIAN PELAJARAN MALAYSIA

RANCANGAN SESI LATIHAN SEMESTER _3 SVM_

Jabatan HOSPITALITI

Nama Kursus SENI KULINARI

CKod Dan Tajuk Modul HSK 3042 BASIC STEWARDING

Tarikh / Jangka Masa

17 MINGGU Jam Pertemuan: = 17 X 7 JAM = 119 JAM
Pelaksanaan

Module Outcomes:

COURSE OUTCOMES

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

1. Identify basic stewarding requirement

2. Identify types of chemical
3. Identify different types of crockery, cutleries and glassware
4. Determine different types of wastages
5. Carry out hygiene and cleanliness of work area
 BAHAN /
MINGGU KOMPETENSI KAEDAH PENGAJARAN KAEDAH PENTAKSIRAN
SUMBER
1.0 IDENTIFY BASIC STEWARDING ASSESSMENT CRITERIA 1. Bahan mentah
REQUIREMENTS 1. Penilaian hasil kerja 2. Buku rujukan
1.1 Basic stewarding requirement praktikal 3. Carta
MINGGU RELATED KNOWLEDGE determined. berpandukan borang berkaitan tajuk
1- 3 penilaian prestasi. 4. Peralatan dan
1.2 Steward’s job functions identified.
1.1 Introduction to Basic Stewarding functions and 2. Latihan bertulis perkakas
responsibilities. 5. Internet
1.3 Safety practices at work adhered.
1.2 General job guidelines and responsibilities.
1.4 Cleaning stationary equipment practiced.
1.3 Steward’s job functions.
1.5 Hygiene and safety in stewarding
adhered.
1.4 Importance of following company Standard
Operating Procedures (SOP) in Stewarding
1.6 Basic stewarding functions and
Department.
responsibilities identified.
1.5 Safety at work.
1.7 General jobs guidelines and
responsibilities executed.
1.6 Cleaning stationary equipment.
1.8 Company Standard Operating
1.7 Hygiene and safety in food handling.
Procedures (SOP) in Stewarding
 Possible cause of food borne illness
Department operations adhered.
originating from the Stewarding
Department.
1.9 Cleaning stationary equipment
 Personal hygiene standard and practices. performed.
 Preventing cuts.
 Preventing burns. 1.10 Hygiene guidelines requirements
 Preventing and dealing with fire. determined.
 Preventing injuries from machine and
equipment. 1.11 Kitchen safety requirement in accordance
 Preventing falls. with the related regulatory body / agency
 Preventing strains and injury from lifting. implemented.

1.8 Opening, running and closing duties 1.12 Opening, running and closing duties
executed.
RELATED SKILLS
1.1 Identify basic stewarding functions and
responsibilities.

1.2 Determine general job guidelines and

responsibilities.

1.3 Identify steward’s job functions.

1.4 Adhere to company Standard Operating

Procedures (SOP) in Stewarding Department
operations.

1.5 Practice safety at work.

1.6 Perform cleaning stationary equipment.

1.7 Determine hygiene guidelines requirements.

1.8 Implement kitchen safety requirement in

accordance with the regulatory body / agency
related.

1.9 Carry out opening, running and closing duties.

ATTITUDE/SAFETY/ENVIRONMENTAL

Attitude

1.1 Meticulous in identifying basic stewarding

functions & responsibilities.

Safety

1.1 Adhere to safety and HACCP requirement.

 2.0 IDENTIFY TYPES OF CHEMICAL 1. Bahan mentah
ASSESSMENT CRITERIA 1. Penilaian hasil kerja 2. Buku rujukan
RELATED KNOWLEDGE praktikal 3. Carta
2.1 Types of chemical used by the berpandukan borang berkaitan tajuk
MINGGU 2.1 Types of chemical used by the Stewarding Stewarding Department identified. penilaian prestasi. 4. Peralatan dan
4–6 Department in food service operations. 2. Latihan bertulis perkakas
2.2 Safe chemical handling applied. 5. Keratan
2.2 Safe chemical handling.
akhbar /
2.3 Material Safety Data Sheets (MSDS) & Product 2.3 Material Safety Data Sheets (MSDS) & majalah
Labels. Product Labels interpreted. 6. Internet

2.4 Correct ways to use the chemical

RELATED SKILLS practiced.
2.1 Determine types of chemical used by the
Stewarding Department.

2.2 Adhere to safe chemical handling.

2.3 Acknowledge Material Safety Data Sheets

.
(MSDS) & Product Labels.

2.4 Determine the correct ways to use the

chemical.

ATTITUDE/SAFETY/ENVIRONMENTAL

Attitude

1.1 Meticulous in identifying types of chemical

functions & requirement.

Safety

2.1 Adhere to safety and HACCP requirement.

 1. Bahan mentah
3. IDENTIFY DIFFERENT TYPE OF CROCKERY, ASSESSMENT CRITERIA 1. Penilaian hasil kerja 2. Buku rujukan
CUTLERIES AND GLASSWARE praktikal 3. Carta
3.1 Different type of crockery, cutleries and berpandukan borang berkaitan tajuk
glassware identified. penilaian prestasi. 4. Peralatan dan
MINGGU RELATED KNOWLEDGE 2. Latihan bertulis perkakas
3.2 Handling of crockeries, cutleries and
7 – 10 5. Keratan
3.1 Types of crockeries, cutleries and glassware glassware practiced.
akhbar /
 Chinaware majalah
3.3 Avoid cross contamination practiced.
 Glassware 6. Internet
 Silverware and special tools 3.4 Storage of crockeries, cutleries and
 Ashtrays glassware performed.
 Others

3.2 Handling of crockeries, cutleries and

glassware.

3.3 Avoiding cross contamination.

3.4 Storage of crockeries, cutleries and glassware

RELATED SKILLS

3.1 Acknowledge types of crockeries, cutleries and

glassware.

3.2 Perform handling of crockeries, cutleries and

glassware.

3.3 Adhere practices to avoid cross contamination.

3.4 Carry out storage of crockeries, cutleries and

glassware

ATTITUDE/SAFETY/ENVIRONMENTAL

Attitude

3.1 Meticulous in identifying basic stewarding

 functions & responsibilities.

Safety

3.1 Adhere to safety and HACCP requirement.

4. DETERMINE DIFFERENT TYPES OF 1. Bahan mentah

WASTAGES ASSESSMENT CRITERIA 2. Buku rujukan
1. Penilaian hasil kerja 3. Carta
RELATED KNOWLEDGE 4.1 Recycle and go green principles praktikal berkaitan tajuk
MINGGU acknowledged. berpandukan borang 4. Peralatan dan
11 - 13 4.1 Recycle and go green awareness. penilaian prestasi. perkakas
4.2 Importance of proper waste disposal
2. Latihan bertulis 5. Keratan
4.2 The importance of proper waste disposal. determined.
akhbar /
4.3 Different types of wastages listed. majalah
4.3 Handling different types of wastages
6. Internet
4.4 Different types of wastages handled and
RELATED SKILLS segregated.

4.1 Identify different types of wastages. 4.5 Proper waste disposal activities performed

4.2 Handle and segregate different types of

wastages.

4.3 Carry out proper waste disposal activities.

ATTITUDE/SAFETY/ENVIRONMENTAL

Attitude

4.1 Meticulous in identifying basic stewarding

functions & responsibilities.

Safety

4.1 Adhere to safety and HACCP requirement.

 5. CARRY OUT HYGIENE AND CLEANLINESS 1. Penilaian hasil kerja 1. Bahan mentah
OF WORK AREA ASSESSMENT CRITERIA praktikal 2. Buku rujukan
berpandukan borang 3. Carta
RELATED KNOWLEDGE 5.1 Variety poultry and game birds identified. penilaian prestasi. berkaitan tajuk
2. Latihan bertulis 4. Peralatan dan
5.2 Bone structures and parts interpreted.
5.1 Understanding basic poultry and game birds perkakas
cuts. 5.3 Criteria in selecting poultry and game birds 5. Keratan
for operations adhered. akhbar /
MINGGU 5.2 Bone structures and parts. majalah
14 - 17 5.4 Basic cuts of poultry and game birds 6. Internet
5.3 Guides in selecting poultry and game birds for
performed.
operations.
5.5 Principles in handling of poultry and game
5.4 Principles in handling of poultry and game
birds practiced.
birds.
5.6 Handling and storage of poultry and game
5.5 Poultry and game birds variety meats.
birds practiced.
5.6 Guides in handling and storage of poultry and
game birds.
PERFORRMANCE CRITERIA

RELATED SKILLS 5.1 Poultry parts butchery are prepared in

accordance with the establishment
5.1 Determine basic cuts of poultry and game standardized recipes.
birds. i. Basic types of cut determined.
ii. Standard portion size and
5.2 Determine bone structures and parts. cutting applied.
iii. Quality of the poultry ensured.
5.3 Select poultry and game birds for operations. iv. Proper handling of poultry
applied:
5.4 Identify principles in handling poultry and game
birds.  Thawing process
 Storage
5.5 Perform variety poultry and game birds parts
fabrications.

5.6 Apply poultry and game birds storage.

ATTITUDE/SAFETY/ENVIRONMENTAL

Attitude

5.1 Adhere of various types of cutting on different

types of poultry and game birds.
5.2 Adhere to different types of storage
requirements.

Safety

5.1 Adhere to safety and HACCP requirement.