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SINOPSIS PROGRAM
Struktur Program Pengajian mengandungi dua komponen
“SPP” iaitu Kursus Kursus Pendidikan Umum (Akademik) dan Kur-
SEMESTER 4 sus Teras Displin (Vokasional) yang wajib diikuti.
Course Credit Course Description Course Outcome Tempoh pelajar belajar selama dua tahun enam (6) bu-
“Pengajian” lan terdiri daripada Lima (5) semester panjang dan satu
This course enables students to appraise the Operate kitchen for meal service with menu (1) semester pendek
role of the chef in hotel, cafeteria and restau- design and plate presentation of a variety of
rant industry. The course will expose students courses. “Program” Bidang pengajian yang ditawarkan di Kolej Vokasional
to sufficient basic kitchen management skill to
enable them to understand how a professional ( C3, PLO2)
kitchen functions and to respect what is in- Demonstrate the principles of control and “Jawatankuasa Jawatankuasa yang bertanggungjawab di peringkat Kolej
volved in running a professional kitchen. Stu- management in the production of food Akademik” Vokasional dalam menentusahkan pentaksiran dan penilaian
3 dents will prepare recipes, menu and produc- items. serta membuat keputusan dalam kes-kes khas pengajian
tion schedules. Students will develop the ability ( P3, PLO6)
to recognize properly prepared foods through Jawatankuasa yang dilantik untuk bertanggungjawab dalam
preparing, tasting and evaluating foods. Practice kitchen equipment in the context “Jawatankuasa Pengu-
DHA 4013
of operation in a commercial kitchen. rusan Akademik” hal ehwal perancangan dan pelaksanaan akademik dan
(A2, PLO5) vokasional
COMMERCIAL KITCHEN
Jabatan yang bertanggungjawab menguruskan hal-hal
“Jabatan Pentaksiran berkaitan pentaksiran dan penilaian serta pensijilan di
This course introduces the students to the vari- Apply concept style, service, menus and dan Penilaian (JPP)”
ous types of foodservice operations. The pricing for different types of different food- Kolej Vokasional
course content includes style or concept of service operation.
commercial food production, menu planning, (C3, PLO3) Individu yang dilantik oleh Kolej Vokasional sebagai ketua
sales promotion strategies and service method “Ketua Jabatan” yang bertanggungjawab untuk mengurus sesuatu jabatan
involved. The material offered in this course will Organise different style of services, design
be able to give skills and understanding to the menu, sales and promotion strategies in pengajian
3 commercial food production. In addition to that, commercial food production.
students also given opportunities to plan and (P4, PLO2) Individu yang dilantik oleh Kolej Vokasional sebagai ketua
organize foodservice operational style for full- “Ketua Program” yang bertanggungjawab untuk mengurus sesuatu program
service restaurant to self-service restaurant. Practise human resource in the context of pengajian
DHA 4023
manpower in a foodservice operation.
(A2, PLO5) Staf akademik / tenaga pengajar bagi kursus dalam sesuatu
RESTAURANT SERVICE
“Pensyarah Kursus”
program pengajian
This course provides students a platform to Apply in writing the functions of marketing
develop knowledge and techniques which ena- management and services in order to under- Seseorang pelajar yang berdaftar untuk mengikuti program
ble them to do marketing with knowledge and stand the consumer behaviour according to “Pelajar” latihan di Kolej Vokasional atau Kolej Vokasional yang
reasoning. Students will be taught on hospitali- the hospitality services. melaksanakan program Kolej Vokasional.
ty marketing, marketing planning and strate-
gies, product service mix strategy and promo- (C3, PLO1).
tion and finally understanding and targeting Construct the process of marketing planning “Semester” Tempoh Empat belas (14) minggu pembelajaran dan
3 hospitality consumers. The students will be and information relating to product services pengajaran dan Tiga (3) minggu Penilaian Akhir
assess on the knowledge and skills by the lec- through presentation.
turers the level of identified competency in hos- (P3, PL02) Semester yang dilaksanakan selama Lapan (8) minggu pem-
pitality marketing. Students should be able to “Semester Pendek” belajaran dan pemudahcaraan (PdPc) dan satu (1) minggu
DHA 4133
produce an acceptable marketing plan upon Perform a group project regarding the pro- Penilaian Akhir.
completion of the course based on their Final cess for designing and producing the printed
Year Project menu in food service marketing.
(A2, PLO9). “Student Learning Jumlah jam pembelajaran yang melibatkan pembelajaran
bersemuka, pembelajaran tidak bersemuka dan penilaian
BASIC HOSPITALITY MARKETING
Time (SLT)”
Final year Project II is the continuation from Construct discipline-based project based on formal yang ditetapkan bagi setiap kursus
Final year project I. Students are required to the approved proposal/ideas/framework.
carry out the project based on the knowledge (C5, PLO3)
and skills attained in the programme courses. “Kursus Pendidikan Komponen kursus wajib umum, kursus wajib teras dan kur-
Students should carry out/implement Final year Execute the discipline-based project ac- Umum” sus wajib elektif yang ditetapkan di peringkat diploma.
project according to the approved proposal/ cording to approved proposal/ideas/
4 ideas/framework. At the end of the course, stu- framework. (P4, PLO2)
dent is required to submit project final report/ Organize resources (material, equipment, “Kursus Teras Displin” Komponen vokasional yang ditetapkan dan wajib diikuti
oleh semua pelajar di peringkat diploma.
product produced based on the prescribed for- manpower etc) according to the approved
DHA 4044
mat. Student is required to present the project project proposal/ideas/framework.
outcome.
(A4, PLO6)
FINAL YEAR PROJECT II
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