JPK PEMETAAN 02 tahap 2_3 lexis.xlsx

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8					JABATAN PEMBANGUNAN KEMAHIRAN (JPK)
9					KEMENTERIAN SUMBER MANUSIA
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11																												BORANG RUMUSAN PEMETAAN KURIKULUM PROGRAM AGENSI BERDASARKAN STANDARD KEMAHIRAN PEKERJAAN KEBANGSAAN (SKPK)
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13																	NAMA AGENSI :															BAHAGIAN PENDIDIKAN TEKNIK DAN VOKASIONAL (BPTV) KPM
14																	NAMA PROGRAM AGENSI :															BAKERI DAN PASTRI																																		NAMA NOSS :								PEMBUATAN PASTRI TAHAP 2																			KOD NOSS :
15																	KOD PROGRAM AGENSI :															HBP																																		NAMA NOSS :								PEMBUATAN PASTRI TAHAP 3																			KOD NOSS :
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19					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 performance	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	Arrange pastry production control activities	Carry out pastry production control activities
20					WORKING ACTIVITY NO. / 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	2	3
21					COPETENCIES UNIT / 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
22					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-E01					HT-014-2:2011-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
23		NO	COURSE NAME	CODE NAME	CONTENT STANDARD
24	SEMESTER 1	1	INTRODUCTION TO BAKING & PASTRY (PENGENALAN KEPADA BAKING & PASTRY)	HBP 1013
25					Brief history of Baking & Pastry.
26					Identify pastry product and material handling requirement .
27					Plan pastry product and material handling activities.
28					Carry out pastry product and material handling.
29					Check pastry product and material handling activities and produce report.
30		2	SAFETY, HEALTH AND HYGIENE PRACTICES (AMALAN KESELAMATAN, KESIHATAN DAN KEBERSIHAN)	HBP 1023
31					Identify safety, health and hygiene practices requirements.
32					Plan safety, health and hygiene practices activities.
33					Carry out safety, health and hygiene practices.
34					Check safety, health and hygiene practices conformance.
35					Produce safety, health and hygiene practices activities report.
36		3	LOCAL DELICACIES (KUIH TEMPATAN)	HBP 1033
37					Identify Local delicacies requirements.
38					Prepare and carry out Local delicacies mise en place, preparation and product finishing & decoration.
39					Check Local delicacies preparation product quality and quantity.
40					Produce Local delicacies preparation activities report.
41		4	PASTRY MAKING (PEMBUATAN PASTRI)	HBP 1043
42					Identify pastry product preparation requirements.
43					Prepare pastry product mise en place.
44					Carry out pastry product preparation.
45					Carry out pastry end product storage.
46					Check pastry product quality and quantity.
47					Produce pastry product preparation activities report.
48	SEMESTER 2	5	COOKIES MAKING (PEMBUATAN BISKUT)	HBP 2013
49					Identify cookies preparation requirements
50					Prepare cookies mise en place
51					Carry out cookies preparation
52					Carry out cookies product finishing and decoration
53					Check cookies preparation product quality and quantity
54					Produce cookies preparation activities report
55		6	HOT & COLD DESSERTS (DESERT PANAS DAN SEJUK)	HBP 2023
56					Identify hot & cold desserts preparation requirements.
57					Prepare hot & cold desserts mise en place.
58					Carry out hot & cold desserts preparation.
59					Carry out hot & cold desserts product finishing and decoration.
60					Check hot & cold desserts preparation product quality and quantity.
61					Produce hot & cold desserts preparation activities report.
62		7	CAKE & DECORATION (KEK DAN HIASAN)	HBP 2033
63					Identify cakes preparation requirements
64					Prepare cakes mise en place
65					Carry out cakes preparation
66					Carry out cakes product finishing and decoration
67					Check cakes preparation product quality and quantity
68					Produce cakes preparation activities report
69		8	BREAD & ROLLS (ROTI DAN ROL)	HBP 2043
70					Identify bread & rolls preparation requirements.
71					Prepare bread & rolls mise en place.
72					Carry out bread & rolls preparation.
73					Carry out bread & rolls product finishing and decoration.
74					Check bread & rolls product quality and quantity.
75					Produce bread & rolls preparation activities report.
76	SEMESTER 3	9	FROZEN DESSERTS (DESERT SEJUKBEKU)	HBP 3013
77					Identify frozen desserts item preparation requirements
78					Prepare frozen desserts item mise en place
79					Carry out frozen desserts item preparation
80					Carry out frozen desserts item finishing and decoration
81					Check frozen desserts item preparation product quality and quantity
82					Produce frozen desserts item preparation & costing activities report
83		10	CHOCOLATE PRODUCT (PRODUK COKLAT)	HBP 3023
84					Identify chocolate product preparation requirements
85					Prepare chocolate product mise en place
86					Carry out chocolate product preparation
87					Carry out chocolate product finishing and decoration
88					Check chocolate product preparation product quality and quantity
89					Produce chocolate product preparation & costing activities report
90		11	SUGAR CONFECTIONERY (KONFEKSIONERI GULA)	HBP 3033
91					Identify sugar confectionery preparation requirements
92					Prepare sugar confectionery mise en place
93					Carry out sugar confectionery preparation
94					Carry out sugar confectionery finishing and decoration
95					Check sugar confectionery preparation product quality and quantity
96					Produce sugar confectionery preparation & costing activities report
97		12	SPECIAL PASTRY PRODUCT DECORATION (HIASAN PRODUK SPECIAL PASTRY)	HBP 3043
98					Identify special pastry product decoration requirements
99					Prepare special pastry product decoration mise en place
100					Carry out special pastry product decoration