Page 23 - HANDBOOK HSK 2018_edit

SINOPSIS PROGRAM
3.0 SISTEM PENGAJIAN
SEMESTER 1

3.1 Tempoh Pengajian
Course Credit Course Description Course Outcome

This course introduces the students to the fac-  Apply the concept of safety and hygiene in
3.1.1 Tempoh pengajian di Kolej Vokasional yang menawarkan program tors that influence the hygiene and safety of foodservice operation.
food prepared and served to customers. The
diploma adalah minimum selama 2 tahun 6 bulan. course content includes safe practices for food (C3, PLO1)
3.1.2 Tempoh maksimum pengajian adalah 4 tahun bagi kes-kes khas dengan handling, personal hygiene, Malaysian Food  Follow food safety and sanitation system
during food flow by referring to safety
Regulation and Food Act, HACCP, microbial
kelulusan Senat Kolej Vokasional. agents, symptoms and transmission of food- standard and regulations in Malaysia.
FOOD HYGIENE AND SAFETY DHA 1113 3 borne diseases. The materials offered in this (P3, PLO2)
course will be able to help in preventing the
foodborne illness outbreak from occurring. In  Discuss the type of food borne hazards,
TAHUN SEMESTER addition to that, this course emphasizes on food borne illness, sanitation and safety
action.
awareness of food safety issues in the foodser-
vice environment.
SEMESTER 1 (A2, PLO6)

PROGRAM TAHUN 1 SEMESTER 2 This course provides student with the scope  Explain the major challenges in the hospital-
and complexity of the hospitality industry by
ity and tourism industry (C2, PLO1)
DIPLOMA SEMESTER PENDEK exploring the relationships of lodging, tourism,  State the development of the various com-
food and beverage, culinary arts and other sub
(2 TAHUN 6 industries. It introduces key hospitality man- ponents of the hospitality industry globally
BULAN) TAHUN 2 SEMESTER 3 HOSPITALITY INDUSTRY INTRODUCTION TO DHA 1123 3 agement definitions and the opportunity availa- and specifically in Malaysia.(P2, PLO7)
ble to achieve a successful hospitality career. It  Discuss the factors, developments and
SEMESTER 4 encompasses the study of organization, func- trends that have affected the hospitality and
tions, operations and management of the hos- tourism industry (A2, PLO3)
pitality industry, safety, security and environ-
OJT SEMESTER 5
mental practices.

This course provides students a platform to  Explain the variety of cooking technique and
Jadual 1 : Sistem Pengajian Diploma demonstrate an appropriate cooking skills and theory related to culinary preparation.
techniques which enable them to cook with (C2, PLO1)
knowledge and reasoning. Students will be
3.2 Bahasa Pengantar demonstrated by lecturer on basic cutting of  Demonstrate right usage of ingredients and
vegetables and range of meat items and vari- proper cooking technique to international
BASIC FOOD AND COOKERY DHA 1334 4 ous cooking method. Then, students will per- standard.
form the skills demonstrated by the lecturers to (P3,PLO2)
3.2.1 Bahasa Pengantar adalah Bahasa Melayu. enable the lecturer to assess the level of com-
petency of basic cooking. Students should be  Comply the proper equipment usage
3.2.2 Penggunaan Bahasa Inggeris sebagai bahasa pengantar adalah dibenarkan able to perform acceptable basic cookery upon (including knife skill) according to standard
mengikut kesesuaian bagi mencapai maksud kurikulum. completion of the course. (A2,PLO7)

3.3 Stuktur Program Pengajian Students will be taught in detail on scientific  Apply the fundamental chemistry interac-
part of pastry and bread making. Student will
tion of the ingredients used in creating
also learn on cookies, various sauces and fill- baked products(C3, PLO1)
ing making for pastry and bread products. Then
3.3.1 Pelaksanaan Struktur Program Pengajian (SPP) meliputi pembelajaran it will be implemented to practical skill. At the  Produce quality bread and pastry product
secara teori dan amali berdasarkan jumlah jam pertemuan dan jam kredit MAKING BREAD AND PASTRY DHA 1343 3 end of this course students should be able to using correct technique with proper tools,
bagi setiap kursus. SPP mengandungi komponen Kursus Pendidikan Umum produce various type of bread and pastry prod- equipment, and ingredients (P3, PLO2)
dan Kursus Teras Displin. ucts.  Discuss outcome of bread product based on
the appearance, texture, taste and flavour of
product that has been produced. (A2, PLO6)
This course encompasses basic principles of  Discover processes involved in digestion,
nutrition, its functions and its effect on health, absorption , metabolism and utilization of
and other nutritional problems in general. Em- each of macronutrients and major vitamins
phasis is being placed on the important role of and minerals (C3, PLO 1)
macro and micronutrients in meals and nutri-  Explain the importance of the nutrients and
2 tional requirements throughout the lifespan. nutrition and its effect to human body (P2,
The relationship between nutrition and health PLO7)
in general are also covered.  Comply the concept of nutrition for the well-
DHA 1152
being of a person regarding health issues in
FOOD NUTRITION
Malaysia. (A2, PLO 3)

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