Berjaya - NCIA

LESSON NOTES CULINARY Topic No. Task No. Level: 1.curry puff 1 1 Basic STEP Topic: Snacks preparation Task: KNOWLEDGE & SKILLS Make a dough and rest a dough about 30 minutes Make a filling curry puff Rolled a dough and round to make mouled to put filling inside Put oil in pot for deep fried

TOOLS / MATERIALS Knife,chopping board,rolling pin,strainer,pot

To control the fire not to hot for deep fried

2.springs rolls(vietnamese style)

Prepared vege for filling Soak a rice papper make it soft Put filling inside rice papper and rolled Make a sauce for eat springs rolled

3.Tauhu sumbat

Prepared vege for filling Deep fried tauhu Cut tauhu into two and put filling inside Make a sauce for eat with tauhu sumbat

Berjaya - NCIA

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Intro to Malaysia cuisine(Part 1) Task: Theory KNOWLEDGE & SKILLS How a different cooking malay,chinese and indian know about equipment and utensil how to used and keep save To practiced used standard receipe for used record Name of spiced and herb,wet and dry and how to keep and glossary

1.History of Malaysian culinary and culture

TOOLS / MATERIALS White board

Berjaya - NCIA

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Western cuisine Task: Theory KNOWLEDGE & SKILLS Art of kitchen culinary How make mayonaise and how sprate become another sauce fore example thousand island,tartar,french and coctail sauce How to category cheese,soft cheese,semi soft and hard cheese What is canape and how to make and when we served How to make sandwiches and open faced sandwich

1.Garde manger

TOOLS / MATERIALS White board

The opportunity that given to them to Learn the skill in culinary arts in

Berjaya - NCIA

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Eastern cuisine Task: Theory KNOWLEDGE & SKILLS The different way cooking between traditional and modern,steaming,poaching,grilling and roasting Modern used for example combi oven,rice cooker and mikro wave Traditional used used wooden or charchoal and until now used for grilled satay and pizza Celebration between Malay,Chinese and India Dressing for example baju kurung and baju melayu for hari raya,chongsam for chinese new year and sari for deepavalli Different food for example lemang,ketupat,rendang for celebration hari raya,marukku,laddu,payassam for celebration deepavalli and for chinese new year their make kuih bakul and must have mandarin in table eating

1.traditional cooking utensil

TOOLS / MATERIALS White board

2.celebration and festival

Berjaya - NCIA

All the and dress is important for chef because any celebration the chef have to become a designer to make menu and to deco the restaurant

Learn the skill in culinary arts in Berjaya University College of Hospitality.

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Iced Breaking Task: Theory KNOWLEDGE & SKILLS Students introduce their self Name Age Origin

1.INTRODUCTION

TOOLS / MATERIALS White board

Berjaya - NCIA

Number in the family Previous work & place What their opinion about NCIA Program Most of the student thank the NCIA for The opportunity that given to them to Learn the skill in culinary arts in Berjaya University College of Hospitality.

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Iced Breaking Task: Theory KNOWLEDGE & SKILLS Students introduce their self Name Age Origin

1.INTRODUCTION

TOOLS / MATERIALS White board

Berjaya - NCIA

Number in the family Previous work & place What their opinion about NCIA Program Most of the student thank the NCIA for The opportunity that given to them to Learn the skill in culinary arts in Berjaya University College of Hospitality.

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Iced Breaking Task: Theory KNOWLEDGE & SKILLS Students introduce their self Name Age Origin

1.INTRODUCTION

TOOLS / MATERIALS White board

Berjaya - NCIA

Number in the family Previous work & place What their opinion about NCIA Program Most of the student thank the NCIA for The opportunity that given to them to Learn the skill in culinary arts in Berjaya University College of Hospitality.

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Iced Breaking Task: Theory KNOWLEDGE & SKILLS Students introduce their self Name Age Origin

1.INTRODUCTION

TOOLS / MATERIALS White board

Berjaya - NCIA

Number in the family Previous work & place What their opinion about NCIA Program Most of the student thank the NCIA for The opportunity that given to them to Learn the skill in culinary arts in Berjaya University College of Hospitality.

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Iced Breaking Task: Theory KNOWLEDGE & SKILLS Students introduce their self Name Age Origin

1.INTRODUCTION

TOOLS / MATERIALS White board

Berjaya - NCIA

Number in the family Previous work & place What their opinion about NCIA Program Most of the student thank the NCIA for The opportunity that given to them to Learn the skill in culinary arts in Berjaya University College of Hospitality.

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Bakery & Pastry Task: Historical Background Theory KNOWLEDGE & SKILLS 1.1. Understanding the basic knowledge And principal of bread & Pastry 1.2. Egyptian who the first made

1. Origin of bread

TOOLS / MATERIALS White board

Berjaya - NCIA

bread 1.3. Brought to Europe by Muslim In the 7th Centuries

LESSON NOTES CULINARY Topic No. Task No. Level: 1 1 Basic STEP Topic: Bakery & Pastry Task: Formulas & Measurements Theory KNOWLEDGE & SKILLS 1.1. Understanding the basic Knowledge and principal of weight and Different measurements between European and American.

Formulas & Measurements

TOOLS / MATERIALS White board

Berjaya - NCIA

1.2. 1.3.

Pound and Metric Baker Percentage

LESSON NOTES CULINARY Topic No. Task No. Level: 1 3 Basic STEP Topic: Bakery & Pastry Task: Mixing & gluten development Theory KNOWLEDGE & SKILLS

Mixing & gluten developments 1.1. Understanding the basic Knowledge and principal of mixing 1.2. The method of mixing .manual Or machine

TOOLS / MATERIALS White board

Berjaya - NCIA

1.3. The ingredients and quantity 1.4. When gluten develop 1.5. What is gluten 1.6. Why gluten important in bread Making

LESSON NOTES CULINARY Topic No. Task No. Level: 1 4 Basic STEP Topic: Bakery & Pastry Task: Baking process Theory KNOWLEDGE & SKILLS 1.1. Understanding the basic Principal knowledge of baking. 1.2 formation and expansion of gas

Baking process

TOOLS / MATERIALS White board

Berjaya - NCIA

LESSON NOTES CULINARY Topic No. Task No. Level: Staling 1 3 Basic STEP Topic: Bakery & Pastry Task: Staling Theory KNOWLEDGE & SKILLS 1.1. Explain why and when staling Happen 1.2. How to prevent staling

TOOLS / MATERIALS White board

Berjaya - NCIA

LESSON NOTES CULINARY Topic No. Task No. Level: 1 3 Basic STEP Topic: Western cuisine Task: Organization of a kitchen Theory & practical KNOWLEDGE & SKILLS 1.1. 1.2. kitchen departments characteristic of food service

Organization

TOOLS / MATERIALS White board

Berjaya - NCIA

Kitchen 1.3. kitchen layout 1.4. staff structure

Practical

1.1. show the differences of kitchen Note : cant concentrate practical due To western kitchen being used by chef Liew for their production and mis en Plus .we being moved to another Kitchen.

LESSON NOTES CULINARY Topic No. Task No. Level: 1 3 Basic STEP Topic: Western cuisine Task: Introduction to basic western cookery Theory KNOWLEDGE & SKILLS Understanding the basic Knowledge and principal 1.1. dry heat method

Basic Western cookery

TOOLS / MATERIALS White board

Berjaya - NCIA

1.2.

moist heat method

LESSON NOTES CULINARY Topic No. Task No. Level: 1 Basic STEP Topic: Western cuisine Task: Health ,safety& hygiene of handling food Theory KNOWLEDGE & SKILLS 1.1. cant handle food if the operator Is sick (example flu or cough) 1.2. clean uniform ,nails should be Short

TOOLS / MATERIALS

Health ,safety & hygiene

Berjaya - NCIA

1.3. tools and equipments Apron ,rubber glove, safety boots , pots And pants ,cutlery and cookery