JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C01 SAFETY, HEALTH AND HYGIENE PRACTISES

PKK PENGETAHUAN – 21%

PKK PRESTASI
– 49%
UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%
AKTIVITI KERJA

TUGASAN – 10% KUIZ (10 SOALAN

LAIN-LAIN – 6%
KT TEORI) – 5%
KL
KZ
1. Identify safety, health and
HT-014-2:2011-C01/
hygiene practise KT(1/5)
requirements
2. Plan safety, health and HT-014-2:2011-C01/ HT-014-2:2011-C01/
HT-014-2:2011-C01/ KL(1/1) HT-014-2:2011-
hygiene practises activities KT(2/5)
KZ(1/1) C01/PR(1/1)
3. Carry out safety, health HT-014-2:2011-C01/ POWERPOINT – (TIADA
and hygiene practises KT(3/5) JENIS PPE PERKARA
KRTITIKAL)
4. Check safety, health and HT-014-2:2011-C01/
hygiene conformance KT(4/5)
5. Produce safety, health and HT-014-2:2011-C01/
hygiene practises activities KT(5/5)
 JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C02 BATTER AND DOUGH PREPARATION

PKK PENGETAHUAN – 21%

UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%

AKTIVITI KERJA PKK PRESTASI
– 49%
TUGASAN – 10% KUIZ (10 SOALAN
KT TEORI) – 5% LAIN-LAIN – 6%
KZ KL
1. Identify batter & dough HT-014-2:2011-C02/
preparation requirements KT(1/6)
2. Prepare batter & dough HT-014-2:2011-C02/ HT-014-2:2011-C02/
mise-en-place KT(2/6) KL(1/1)
3. Carry out batter & dough HT-014-2:2011-C02/
HT-014-2:2011-C02/
preparation KT(3/6) POWERPOINT – HT-014-2:2011-
KZ(1/1)
4. Carry out batter & dough HT-014-2:2011-C02/ TEKSTUR, AROMA, C02/PR(1/1)
end product storage KT(4/6) WARNA & RASA
5. Check batter & dough HT-014-2:2011-C02/ ADUNAN DAN DOH
quality & quantity KT(5/6)
6. Produce batter & dough HT-014-2:2011-C02/
preparation activities report KT(6/6)
 JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C03 FILLING AND CREAMS PREPARATION

PKK PENGETAHUAN – 21%

UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%

AKTIVITI KERJA PKK PRESTASI
– 49%
TUGASAN – 10% KUIZ (10 SOALAN
LAIN-LAIN – 6%
KT TEORI) – 5%
KL
KZ
1. Identify filling & cream HT-014-2:2011-C03/
preparation requirements KT(1/6)
2. Prepare filling & cream mise- HT-014-2:2011-C03/
en-place KT(2/6) HT-014-2:2011-C03/
KL(1/1)
3. Carry out filling & cream HT-014-2:2011-C03/
HT-014-2:2011-C03/
preparation KT(3/6) HT-014-2:2011-
KZ(1/1) WORDS – TEKNIK
4. Carry out filling & cream end HT-014-2:2011-C03/ C03/PR(1/1)
CAMPURAN DALAM
product storage KT(4/6) ADUNAN DAN DOH
5. Check filling & cream quality HT-014-2:2011-C03/
& quantity KT(5/6)
6. Produce filling & cream HT-014-2:2011-C03/
preparation activities report KT(6/6)
 JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C04 PUDDING PREPARATION

PKK PENGETAHUAN – 21%

UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%

AKTIVITI KERJA PKK PRESTASI
– 49%
TUGASAN – 10% KUIZ (10 SOALAN
LAIN-LAIN – 6%
KT TEORI) – 5%
KL
KZ
1. Identify pudding preparation HT-014-2:2011-C04/
requirements KT(1/6)
2. Prepare pudding mise-en- HT-014-2:2011-C04/
place KT(2/6) HT-014-2:2011-C04/
HT-014-2:2011-C04/ KL(1/1)
3. Carry out pudding preparation KT(3/6) HT-014-2:2011-C04/
HT-014-2:2011-
KZ(1/1)
4. Carry out pudding end HT-014-2:2011-C04/ WORDS – JENIS- C04/PR(1/1)
product storage KT(4/6) JENIS PUDDING
5. Check pudding quality & HT-014-2:2011-C04/
quantity KT(5/6)
6. Produce pudding preparation HT-014-2:2011-C04/
activities report KT(6/6)
 JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C05 COOKIES PREPARATION

PKK PENGETAHUAN – 21%

UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%

AKTIVITI KERJA PKK PRESTASI
– 49%
TUGASAN – 10% KUIZ (10 SOALAN
LAIN-LAIN – 6%
KT TEORI) – 5%
KL
KZ
1. Identify cookies preparation HT-014-2:2011-C05/
requirements KT(1/6)
2. Prepare cookies mise-en- HT-014-2:2011-C05/ HT-014-2:2011-C05/
place KT(2/6) KL(1/1)
3. Carry out cookies HT-014-2:2011-C05/
HT-014-2:2011-C05/
preparation KT(3/6) POWERPOINT – HT-014-2:2011-
KZ(1/1)
4. Carry out cookies product HT-014-2:2011-C05/ JENIS-JENIS C05/PR(1/1)
finishing & decoration KT(4/6) DEKORASI UNTUK
5. Check cookies preparation HT-014-2:2011-C05/ BISKUT
quality & quantity KT(5/6)
6. Produce cookies HT-014-2:2011-C05/
preparation activities report KT(6/6)
 JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C06 MALAYSIAN DESSERT AND KUIH PREPARATION

PKK PENGETAHUAN – 21%

UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%

AKTIVITI KERJA PKK PRESTASI
– 49%
TUGASAN – 10% KUIZ (10 SOALAN
LAIN-LAIN – 6%
KT TEORI) – 5%
KL
KZ
1. Identify Malaysian Dessert & HT-014-2:2011-C06/
Kuih requirements KT(1/6)
2. Prepare Malaysian Dessert & HT-014-2:2011-C06/
Kuih mise-en-place KT(2/6)
HT-014-2:2011-C06/
3. Carry out Malaysian Dessert HT-014-2:2011-C06/
KL(1/1)
& Kuih preparation KT(3/6)
4. Carry out Malaysian Dessert HT-014-2:2011-C06/
HT-014-2:2011-C06/ WORDS – JENIS- HT-014-2:2011-
& Kuih product finishing & KZ(1/1)
KT(4/6) JENIS KUIH C06/PR(1/1)
decoration
(MELAYU,CINA,
5. Check Malaysian Dessert &
HT-014-2:2011-C06/ INDIA)
Kuih preparation product
KT(5/6)
quality & quantity
6. Produce Malaysian Dessert & HT-014-2:2011-C06/
Kuih preparation activities
KT(6/6)
report
 JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C07 CAKES PREPARATION

PKK PENGETAHUAN – 21%

UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%

AKTIVITI KERJA PKK PRESTASI
– 49%
TUGASAN – 10% KUIZ (10 SOALAN
LAIN-LAIN – 6%
KT TEORI) – 5%
KL
KZ
1. Identify cakes preparation HT-014-2:2011-C07/
requirements KT(1/6)
HT-014-2:2011-C07/
2. Prepare cakes mise-en-place HT-014-2:2011-C07/
KT(2/6)
KL(1/1)
HT-014-2:2011-C07/
3. Carry out cakes preparation HT-014-2:2011-C07/
KT(3/6) HT-014-2:2011-
KZ(1/1) WORDS – TEKNIK
4. Carry out cakes product HT-014-2:2011-C07/ C07/PR(1/1)
DAN KAEDAH
finishing & decoration KT(4/6)
MEMBUAT KEK
5. Check cakes preparation HT-014-2:2011-C07/
product quality & quantity KT(5/6)
6. Produce cakes preparation HT-014-2:2011-C07/
activities report KT(6/6)
 JADUAL PEMBAHAGIAN PKK

HT-014-2:2011 PASTRY PRODUCTION

HT-014-2:2011 – C08 PASTRY PRODUCT AND MATERIAL HANDLING

PKK PENGETAHUAN – 21%

UJIAN TEORI/KUIZ/LAPORAN TUGASAN – 11%

AKTIVITI KERJA PKK PRESTASI
– 49%
TUGASAN – 10% KUIZ (10 SOALAN
LAIN-LAIN – 6%
KT TEORI) – 5%
KL
KZ
1. Identify pastry product and HT-014-2:2011-C08/
material handling requirement KT(1/5)
2. Plan pastry product and HT-014-2:2011-C08/
HT-014-2:2011-C08/
material handling activities KT(2/5)
KL(1/1)
3. Carry out pastry product and HT-014-2:2011-C08/ HT-014-2:2011-C08/
HT-014-2:2011-
material handling KT(3/5) KZ(1/1)
POWERPOINT – SOP C08/PR(1/1)
4. Check pastry product and HT-014-2:2011-C08/
MESIN DI BENGKEL
material handling quality KT(4/5)
5. Produce pastry product and
HT-014-2:2011-C08/
material handling activities
KT(5/5)
report