TRAINING PATHWAY

HT-014-2-2011 PEMBUATAN PASTRI

MULA

1. Identify cookies preparation

1. Identify safety, health and hygiene
product requirements
practices requirements
2. Prepare cookies preparation mise
SAFETY, HEALTH 2. Plan safety, health and hygiene
COOKIES en place
AND HYGIENE practices activities
3. Carry out cookies preparation
3. Carry out safety, health and PREPARATION
PRACTICES hygiene practices
4. Carry out cookies product finishing
and decoration
4. Check safety, health and hygiene HT-014-2:2011-C05
HT-014-2:2011-C01 5. Check cookies preparation product
practices conformance
quality and quantity
5. Produce safety, health and
6. Produce cookies preparation
hygiene practices activities report
activities report

1. Identify Malaysian desserts and

1. Identify batter and dough
kuih preparation product
preparation requirements
requirements
2. Prepare batter and dough mise en
MALAYSIAN 2. Prepare Malaysian desserts and
BATTER AND place
DESSERTS AND kuih preparation mise en place
DOUGH 3. Carry out batter and dough
3. Carry out Malaysian desserts and
preparation KUIH
PREPARATION kuih preparation
4. Carry out dough product finishing PREPARATION 4. Carry out Malaysian desserts and
5. Check batter and dough
HT-014-2:2011-C02 kuih finishing and decoration
preparation product quality and HT-014-2:2011-C06 5. Check Malaysian desserts and
quantity
kuih product quality and quantity
6. Produce batter and dough
6. Produce Malaysian desserts and
preparation activities report
kuih preparation activities report

1. Identify filling and cream

preparation requirements
1. Identify cakes preparation
2. Prepare filling and cream mise en
requirements
FILLING AND place
CAKES 2. Prepare cakes mise en place
CREAMS 3. Carry out filling and cream
3. Carry out cakes preparation
preparation PREPARATION
PREPARATION 4. Carry out filing and cream end
4. Carry out cakes product finishing
5. Check cakes product quality and
product storage HT-014-2:2011-C07
HT-014-2:2011-C03 quantity
5. Check filling and cream quality and
6. Produce cakes preparation
quantity
activities report
6. Produce filling and cream
preparation activities report

1. Identify pudding preparation

1. Identify pastry product and
product requirements
material handling requirement
2. Prepare pudding preparation mise
PASTRY 2. Plan pastry product and material
PUDDING en place
PRODUCT AND handling activities
3. Carry out pudding preparation
PREPARATION 3. Carry out pastry product and
4. Carry out pudding product finishing MATERIAL material handling
and decoration HANDLING
HT-014-2:2011-C04 4. Check pastry product and material
5. Check pudding preparation
handling quality
product quality and quantity HT-014-2:2011-C08 5. Produce pastry product and
6. Produce pudding preparation
material handling activities report
activities report

TAMAT