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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
NAME : 1.___________________________________: 2.___________________________________
METRIC NO : 1.___________________________________: 2.___________________________________
COURSE / CODE : HTC296 - PROFESSIONAL TRAINING I
DATE : 22-23 SEPTEMER 2!1"
TIME : REFER TO SCHEDULE
SEMESTER : #UNE- OCT 2!1"
PROGRAMME/CODE : D$%&'() $* C+&$*), A, / HM 110
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
1.! DESCRIPTION OF PRO#ECT AND TASKS
The test project for cooking will be carried out in rotating modular format over a
period, total project time 2.! '+,. Attached is a sample of the kitchen rotationsystem, please refer attachment.
Group of TOstudents will prepare the modules.
All recipes must be displayed to the faculty by using the official standard recipe
form provided.
All students should run through the modules over the day of their examination day
two modules to be examined.
All food preparations will commence and conclude on the same day. tudents are
not permitted to do preparations in advance. !o outside ingredients are allowed.
All ingredients provided by the faculty are listed in this examination paper.
2.! MODULE OVERVIE
"odule # $% & of Total "arks SOUP
"odule ' $%& of Total "arks MAIN COURSE
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
3.! MODULE TIMING
3.1 DAY 1SESSION 1
MONDAY: 2" SEPT 2!12( MORNING SHIFT
%).%% ( %).'$ *riefing by the +hief udge
%).-% ( #%.%% "ise en place cooking, cutting, etc/
#%.%% ( P,* M'4+& I:APPETI5ER 7+48$*8
#%.%% ( #%.-% 0inal 1reparation for "odule '
#%.-% ( P,* M'4+& 2: MAIN COURSE 7+48$*8
#%.-% ( ##.%% +lean work station
##.%% ( ##.-% +omment 23A
3.2 DAY 1SESSION 2
MONDAY: 2" SEPT 2!12( AFTERNOON SHIFT
%'.%% ( %'.'$ *riefing by the +hief udge
%'.-% ( %4.%% "ise en place cooking, cutting, etc/
%4.%% ( P,* M'4+& I:APPETI5ER 7+48$*8
%4.%% ( %4.-% 0inal 1reparation for "odule '
%4.-% ( P,* M'4+& 2: MAIN COURSE 7+48$*8
%4.-% ( %$.%% +lean work station
%$.%% %$.-% +omment 23A
3.3 DAY 2SESSION 3
MONDAY: 2" SEPT 2!12( MORNING SHIFT
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
%).%% ( %).'$ *riefing by the +hief udge
%).-% ( #%.%% "ise en place cooking, cutting, etc/
#%.%% ( P,* M'4+& I:APPETI5ER 7+48$*8
#%.%% ( #%.-% 0inal 1reparation for "odule '
#%.-% ( P,* M'4+& 2: MAIN COURSE 7+48$*8
#%.-% ( ##.%% +lean work station
##.%% ( ##.-% +omment 23A
5
".! MARKING CRITERIA4.1 DESCRIPTION OF JUDGING
M$-E*-P&) )*4 C&)*&$* !-1! %'$*
o 1lanned arrangement of materials for trouble(free working and service. +orrect utili6ation
of working time to ensure punctual completion. +lean, proper working methods during thecompetition will also be judged as are the conditions after leaving the kitchen.
C',, P,';$'*)& P,%),)$'* !-3! %'$*
o +orrect basic preparation of food, corresponding to today7s modern culinary arts.
1reparation should be by practical, acceptable methods that exclude unnecessary
ingredients. The punctual delivery of each entry at the appointed time is a matter of urgentnecessity. Appropriate cooking techni8ues must be applied for all ingredients, includingstarches and vegetables.
A,,)*8(* )*4 P,*)$'*/I**'
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
;ands
Tasting 0ingers
*ad ;abits +orrect and clean uniform
@== A119A> ) points/
+olours *alance
TE>9 3 +
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
Fescription To prepare an appeti6er of CREAM OF ROCCOLI SOUP
1resent in appeti6er plate.
All chinaware and glassware will be provided by the faculty. !o personal chinaware and glassware are permitted to use.
ervice Fetails 2 %',$'* ,
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
6.! BUESTION 2
6.1 "odule ' $%& of Total "arks MAIN COURSE
M'4+& 2 M)$* C'+, HTC296
Fescription 1repare a main course ROASTED SIRLOIN
erve with 1 )+ ($*$(+(DEMIGLACE ASED/
erve with - types of different cutting vegetables,H
1 TURNED VEGETALES AND 2 TYPE OTHER CUTTINGVEGETALES
erve with # type of starch H CROBUETTES POTATO
'(()4
ervice Fetails 2 %',$'* ,
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
INGREDIENT ORDER LIST
All completed form of recipe must be submitted latest by SEPTEMER2!1" before1?!! 0.!!%( to A+AF9":+ AFC:=
asparagus no
*eef bacon no
black sesame seeds gm
bread crumbs gm
*read white slice
*read 0rench loaf gm
+apsicum ( green no+apsicum ( red no
+apsicum ( yellow no
carrots nos
celery nos
cheese ( +heddar gm
cheese ( mo66arella gm
cheese ( parmesan gm
cherry tomatoes gm
9gg no
flour ( hard gm
flour ( soft gm
french beans gm
heavy cream ml
herbs ( chives gm
herbs ( oregano gm
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
herbs (basil gm
herbs( parsley gm
herbs( thyme gm
honey gm
leeks gm
lemon piece
"ushroom button gm
mushroom shitake gm
pistachio nuts gm
salted butter gm
tomatoes gm
Turkey ham gm
uht milk ml
vinegar distilled ml@hite radish gm
Iucchini green Gm
Iucchini( yellow gm
?.! COMMON FOOD J NON-FOOD INGREDIENT LISTT' ()> )
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
*rown ugar
*utcher tring
+hicken tock 1owder
+hilli 1owder
+innamon ticks
+love
+oulis Fe Tomate
+urry 1owder
Fry ;erbs ( 0ull et
Grease proof paper
"ashed 1otatoe
"uslin +loth
!utmeg 1owder
1aprika1archment 1aper
1lastic @rap
alt
tar Anise
ugar ( +astor
ugar ( Granulated
Tomato 1aste
Turmeric 1owder
@hite 1eppercorn
.! LIST OF EBUIPMENT AND UTENSILS PROVIDED Y FACULTY
NO UTENSILS AND EBUIPMENT NOTE
%# :ndividual cutting board # each
%' cooking pot 3 pans # set each
%- stock pot # set each
%4 ' jug blender , # food processor sharing
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
%$ mixing bowl #set
%? ' x plastic wrap sharing
%J ' x foil haring
%) #%%pcs bamboo skewer haring
%K "ise en place container ( '% each round shape/ #set each
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
K.% RECIPE FOR* + ,TC2-6 PROFESIONAL TRAINING I/o) 0%( o&( %n# &%st" "t!% fo!0 if (o) n""# 0o!" &%"s
N%0" %n#*"t!i No
1.2.
*o#)" No MODULE 1 (APPETIZER)D%t" "%0Ti0" of "%0it$"nN%0" of R"i&"
7)%ntit(
Unit
In!"#i"nt 7)%ntit(
Unit
In!"#i"nt
Cooking Method:
N%0" %n#*"t!i No
1.2.
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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA
*o#)" No MODULE 2 (MAI COUR!E)D%t" "%0Ti0" of "%0it$"nN%0" of R"i&"
7)%ntit(
Unit
In!"#i"nt 7)%ntit(
Unit
In!"#i"nt
Cooking Method: