MODUL PROGRAM SKM TAHAP 2 PASTRY PRODUCTION

BI MODUL TASK
L
1 SAFETY, HEALTH & - Identify safety, health and hygiene
HYGIENE PRACTICES practices requirements
- Plan safety, health and hygiene practices
activities
- Carry out safety, health and hygiene
practices
- Check safety, health and hygiene
practices conformance
- Produce safety, health and hygiene
practices activities report

2 BATTER & DOUGH - Identify batter and dough requirements

PREPARATION - Prepare batter and dough mise en place
- Carry out batter and dough preparation
- Carry out dough product finishing
- Check batter and dough preparation
product quality and quantity
- Produce batter and dough preparation
activities report
3 FILLING AND CREAM - Identify filling and cream preparation
PREPARATION - Prepare filling and cream mise en place
- Carry out filling and cream preparation
- Carry out filling and cream end product
storage
- Check filling and cream quality and
quantity
- Produce filling & cream preparation
activities report
4 PUDDING PREPARATION - Identify pudding preparation product
requirements
- Prepare pudding preparation mise en
place
- Carry out pudding preparation
- Carry out pudding product finishing and
decoration
- Check pudding preparation product
quality and quantity
- Produce pudding preparation
5 COOKIES PREPARATION - Identify cookies preparation product
requirements
- Prepare cookies preparation mise en
place
- Carry out cookies preparation
- Carry out cookies product finishing and
decoration
- Check cookies preparation product
quality and quantity
 - Produce cookies preparation activities
report

6. MALAYSIAN DESSERTS - Identify Malaysian desserts and kuih

AND KUIH PREPARATION preparation product requirements
- Prepare Malaysian desserts and kuih
preparation mise en place
- Carry out Malaysian desserts and kuih
preparation
- Carry out Malaysian desserts and kuih
finishing and decoration
- Check Malaysian desserts and kuih
product quality and quantity
- Produce Malaysian desserts and kuih
preparation activities report
7. PASTRY PRODUCT AND - Identify pastry product and material
MATERIAL HANDLING handling requirement
- Plan pastry product and material
handling activities
- Carry out pastry product and material
handling
- Check pastry product and material
handling quality
- Produce pastry product and material
handling activities report