Pemetaan NCS CA DAN NOSS - BAKERI DAN PASTRI.xls

	B	C	E	F	G	H	I	J	K	L	M	N	O	P	Q	R	S	T	U	V	W	X	Y	Z	AA	AB	AC	AD	AE	AF	AG	AH	AI	AJ	AK	AL	AM	AN	AO	AP	AQ	AR	AS	AT	AU	AV	AW	AX	AY	AZ	BA	BB	BC	BD	BE	BF	BG	BH	BI	BJ	BK	BL	BM	BN	BO	BP	BQ	BR	BS	BT	BU	BV	BW	BX	BY	BZ	CA	CB	CC	CD	CE	CF	CG	CH	CI	CJ	CK	CL	CM	CN	CO	CP	CQ	CR	CS	CT	CU	CV
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3																	Muka Surat
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6																			JPK/PEMETAAN/02
7	JABATAN PEMBANGUNAN KEMAHIRAN (JPK)
8	KEMENTERIAN SUMBER MANUSIA
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10	BORANG MATRIKS PEMETAAN KURIKULUM PROGRAM AGENSI BERDASARKAN STANDARD KEMAHIRAN PEKERJAAN KEBANGSAAN (SKPK)
11		NAMA AGENSI :
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13		NAMA PROGRAM AGENSI		: BAKING & PASTRY							TAJUK SKPK (NOSS)				: PASTRY PRODUCTION
14		KOD PROGRAM AGENSI		: HBP							KOD SKPK (NOSS)				: HT-014-23:2011
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16					WA/TASK OUTLINE		Identify safety, health and hygiene 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	Identify batter and dough preparation requirements	Prepare batter and dough mise en place	Carry out batter and dough preparation	Carry out batter and dough end product storage	Check batter and dough quality and quantity	Produce batter and dough preparation activities report	Identify filling and cream preparation requirements	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 and cream preparation activities report	Identify pudding preparation requirements	Prepare pudding mise en plac	Carry out pudding preparation	Carry out pudding product finishing and decoration	Check pudding preparation product quality and quantity	Produce pudding preparation activities report	Identify cookies preparation requirements	Prepare cookies 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	Identify Malaysian desserts and kuih requirements	Prepare Malaysian desserts and kuih mise en place	Carry out Malaysian desserts and kuih preparation	Carry out Malaysian desserts and kuih product finishing and decoration	Check Malaysian desserts and kuih preparation product quality and quantity	Produce Malaysian desserts and kuih preparation activities report	Identify cakes preparation requirements	Prepare cakes mise en place	Carry out cakes preparation	Carry out cakes product finishing and decoration	Check cakes preparation product quality and quantity	Produce cakes preparation activities report	Identify pastry product and material handling requirement	Plan pastry product and material handling activities	Carry out pastry product and material handling	Check pastry product and material handling effectiveness	Produce pastry product and material handling activities report	Identify pastry products sales & marketing requirements	Arrange pastry product sales & marketing activities	Carry out pastry product sales & marketing	Check validity and reliability of potential market information	Prepare pastry product sales & marketing report	Identify soft and hard roll preparation requirements	Prepare soft and hard roll mise en place	Carry out soft and hard roll preparation	Carry out soft and hard roll finishing and decoration	Check soft and hard roll quality and quantity	Produce soft and hard roll preparation activities report	Identify confectionery preparation requirements	Prepare confectionery mise en place	Carry out confectionery preparation	Carry out confectionery product finishing and decoration	Check confectionery preparation product quality and quantity	Produce confectionery preparation activities report	Identify frozen desserts item preparation requirements	Prepare frozen desserts item mise en place	Carry out frozen desserts item preparation	Carry out frozen desserts item product finishing and decoration	Check frozen desserts item preparation product quality and quantity	Produce frozen desserts item preparation activities report	Identify chocolate product preparation requirements	Prepare chocolate product mise en place	Carry out chocolate product preparation	Carry out chocolate product finishing and decoration	Check chocolate product preparation product quality and quantity	Produce chocolate product preparation activities report	Identify special pastry product decoration requirements	Prepare special pastry product decoration mise en place	Carry out special pastry product decoration	Check special pastry product decoration quality	Produce special pastry product decoration activities report	Identify pastry product innovation requirement	Prepare pastry product innovation mise en place	Carry out pastry product innovation	Carry out pastry product innovation finishing	Check pastry product innovation quality and quantity	Produce pastry product innovation production activities report	Identify pastry production stock control requirements	Arrange pastry production stock control activities	Carry out pastry production stock control activities	Check pastry production stock control activities	Prepare stock control report	Identify pastry production control requirements
17					NO. WA/TASK		1	2	3	4	5	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	1	2	3	4	5	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	6	1	2	3	4	5	1	2	3	4	5	6	1	2	3	4	5	1
18					CU/DUTY		SAFETY, HEALTH AND HYGIENE PRACTICES					BATTER AND DOUGH PREPARATION						FILLING AND CREAM PREPARATION						PUDDING PREPARATION						COOKIES PREPARATION						MALAYSIAN DESSERTS AND KUIH PREPARATION						CAKES PREPARATION						PASTRY PRODUCT AND MATERIAL HANDLING					PASTRY PRODUCT SALES & MARKETING					SOFT AND HARD ROLL PREPARATION						CONFECTIONERY PREPARATION						FROZEN DESSERTS ITEM PREPARATION						CHOCOLATE PRODUCT PREPARATION						SPECIAL PASTRY PRODUCT DECORATION					PASTRY PRODUCT INNOVATION						PASTRY PRODUCTION STOCK CONTROL					PASTRY PRODUCTION CONTROL
19					CU CODE		HT-014-2:2011-C01					HT-014-2:2011-C02						HT-014-2:2011-C03						HT-014-2:2011-C04						HT-014-2:2011-C05						HT-014-2:2011-C06						HT-014-2:2011-C07						HT-014-2:2011-C08					HT-014-2:2011-C09 (E01)					HT-014-2:2011-C10(E02)						HT-014-3:2011-C01						HT-014-3:2011-C02						HT-014-3:2011-C03						HT-014-3:2011-C04					HT-014-3:2011-C05						HT-014-3:2011-C06					HT-014-3:2011-C07
20		NO	ABILITY UNIT TITLE	ABILITY UNIT ID	ABILITIES NO	ABILITIES
21			BASIC WORKING COMMUNICATION	Z-009-1:2015-CA01	1	Apply working language appropriately (English / national language etc).
22					2	Apply oral communication and speak reasonably.
23					3	Understand reading material.
24			PERSONAL BEHAVIOUR SKILL	Z-009-1:2015-CA02	1	Demonstrate honesty and integrity
25					2	Adopt work punctuality
26					3	Demonstrate team cooperation
27			WORKPLACE ETHICS AWARENESS	Z-009-1:2015-CA03	1	Respond to instructions
28			WORKPLACE ETHICS AWARENESS	Z-009-1:2015-CA03	2	Demonstrate discipline at workplace
29			HEALTH, SAFETY AND ENVIRONMENTAL AWARENESS	Z-009-1:2015-CA04	1	Adhere to health awareness activity
30					2	Adhere to safety awareness activity
31					3	Adhere to environmental awareness activity
32			COMMUNICATION APPLICATION	Z-009-2:2015-CA01	1	Apply two-way communication
33					2	Disseminate information electronically
34					3	Disseminate information manually
35					4	Apply information confidentiality
36			INTERPERSONAL BEHAVIOUR	Z-009-2:2015-CA02	1	Demonstrate responsibility at workplace
37					2	Apply teamwork cooperation concept
38					3	Initiate problem solving skills at workplace
39					4	Demonstrate work performance awareness
40			WORKPLACE CULTURE BEHAVIOUR	Z-009-2:2015-CA03	1	Apply practice work culture
41					2	Respond appropriately to unusual situations
42					3	Demonstrate initiative and flexibility
43			HEALTH, SAFETY AND ENVIRONMENT ADAPTATION	Z-009-2:2015-CA04	1	Demonstrate health compliance
44					2	Demonstrate safety compliance
45					3	Demonstrate environment compliance
46			EFFECTIVE COMMUNICATION	Z-009-3:2015-CA01	1	Laisse communication practice
47			EFFECTIVE COMMUNICATION	Z-009-3:2015-CA01	2	Apply basic negotiation skills
48			INFORMATION TECHNOLOGY AWARENESS	Z-009-3:2015-CA02	1	Demonstrate technology update awareness
49			INFORMATION TECHNOLOGY AWARENESS	Z-009-3:2015-CA02	2	Demonstrate Information technology regulatory awareness
50			LEADERSHIP SKILLS	Z-009-3:2015-CA03	1	Demonstrate counselling ability
51					2	Demonstrate responsibility and authority
52					3	Demonstrate teamwork ability
53					4	Demonstrate emotional intelligence
54					5	Apply work knowledge and identifying clients needs
55					6	Monitor work performance delivery
56			WORK PLACE ETHICS	Z-009-3:2015-CA04	1	Apply cultural requirement at workplace
57			WORK PLACE ETHICS	Z-009-3:2015-CA04	2	Handle situations that require attention
58			ADMINISTRATIVE SKILL	Z-009-3:2015-CA05	1	Demonstrate work asset usage awareness
59					2	Negotiate acceptance and delivery of products and/or services
60					3	Implement workforce practices
61			HEALTH, SAFETY AND ENVIRONMENTAL CONSCIOUSNESS	Z-009-3:2015-CA06	1	Execute health consciousness
62					2	Execute safety consciousness
63					3	Execute environment compliance
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