dokumen kskv hsk 302 food service operation ii

August Edition 2013

MINISTRY OF EDUCATION, MALAYSIA

VOCATIONAL COLLEGE STANDARD CURRICULUM

COURSE INFORMATION

COURSE NAME : FOOD SERVICE OPERATION II

CODE NAME : HSK 302

LEVEL : 2 SEMESTER 3

CREDIT UNIT : 3.0

CONTACT HOUR : FACE TO FACE : 4.0 HOURS / WEEK

NON FACE TO FACE :

COURSE TYPE : VOCATIONAL

PRE-REQUISITE : HSK 203 : FOOD SERVICE OPERATION I

CORE REQUISITE : -

Latest Edited 20-23 August 2013

Course page 1/8 Document

August Edition 2013

COURSE OUTCOMES

At the end of the course, the students should be able to:-

1. Identify type of set meal dishes and action stall dishes. 2. Practice setting layout for Malay, Chinese and Indian. 3. Practise set up action stall items.4. Perform dining room service and table layout skills.5. Apply the knowledge and skills of food and beverage service and equipment used.6. Practise different types of services in food and beverage service operation.

COURSE DESCRIPTION

This course provides Food Service Operation II to develop student knowledge and skill in set up meal dishes, stall display, food and beverage service, mise en place dining room, usage of food and beverage equipment, table layout according the industry needs.



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CONTENT AND LEARNING STANDARDS

PROGRAMME : CULINARY ARTS


CODE NAME : HSK 302

CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA

1. PERFORM SET UP MEAL 1.1 Obtain layout plan

1.2 Arrange set meal dish according to the menu.

1.1.1 Identify type of set meal dishes according to the food service operation.

1.1.2 Select types of meal dishes according to recipe1.1.3 Apply selecting set meal dishes and layout for set meal

dishes according to the menu / customer order.1.1.4 Practise setting set meal dishes according to :

• Malay• Chinese• Indian

1.2.1 Apply selection of set meal arrangement according to the menu / customer order.

1.2.2 Apply method of set meal arrangement according to the menu / customer order.

1.2.3 Determine set meal arrangement according to the menu / customer order.

1.2.4 Determine method of setting set meal according to the menu.

1.2.5 Practise to use proper item for set meal 1.2.6 Practise safety requirements in arranging set meal dishes



August Edition 2013




CODE NAME : HSK 302


2. PERFORM SET UP ACTION STALL ITEMS

2.1 Obtain action stall layout

2.2 Select utensils and equipment

2.1.1 Classify type of action stall according to the food service operation.2.1.2 Select types of action.2.1.3 Apply selection of action stall.2.1.4 Apply action stall job schedule 2.1.5 Determine type of action stall2.1.6 Practise to follow job schedule according to the food

service operation.

2.2.1 Identify type of utensils and equipment according to the

action stall.2.2.2 Identify usage of utensils and equipment according to

the action stall.2.2.3 Determine types of utensils and equipment according

to the action stall2.2.4 Determine usage of utensils and equipment according

to the action stall.



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2.3 Select action stall dishes

2.4 Arrange action stall display

2.3.1 Identify type of preparation action stall dishes2.3.2 Identify various of preparing action stall dishes2.3.3 Determine method of preparing dishes action stall 2.3.4 Handle display and setting dishes for action stall

2.4.1 Apply selection of action stall arrangement2.4.2 Practise to display and usage item for action stall.2.4.3 Practise to handle display and setting item for action

stall.2.4.4 Determine method of setting action stall display2.4.5 Handle display and setting item according to the safely requirements



August Edition 2013




CODE NAME : HSK 302


3. PERFORM DINING ROOM SERVICE

3.1 Explain food and beverages organisation chart

3.2 Practice personal hygiene and grooming

3.1.1 Identify food and beverages organisation chart according to the food and beverage outlet / establishment.

3.1.2 Explain food and beverages job description according to the food and beverage outlet / establishment.

3.2.1 Identify personal hygiene and grooming according to the personal grooming requirement.

3.2.2 Perform personal hygiene and grooming according to the personal grooming requirement.



August Edition 2013

3.3 Prepare mise en place

3.4 Perform table layout

3.5 Perform types of service

3.3.1 Select types of equipment according to menu.3.3.2 Polish flatware, cutlery, chinaware and glassware3.3.3 Arrange flatware, cutlery, chinaware, glassware and

sideboard according to the standard service procedure3.3.4 Identify the name of napkin for food service

preparation.3.3.5 Prepare napkin folding for food and service

preparation.3.3.6 Identify type and material for flower arrangement in

dining room.3.3.7 Perform the duties in stillroom

3.4.1 Identify types of table layout :• A’la Carte

• Table D’hote

3.4.2 Arrange table for dining room.3.4.3 Laying tablecloth with proper technique 3.4.4 Set up table setting according to the menu.

3.5.1 Identify types of dining room service:• American Service

• Russian/International Service

3.5.2 Identify the sequence of service according to the service requirement.



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3.6 Perform customer service

3.7 Perform the duties of a cashier

3.6.1 Practise correct procedure to :• Greet customer

• Seating

• Beverage service

• Menu presentation

• Taking the order

• Adjust cover according to menu

• Serving

• Clearing

• Presenting bill / payment

• Farewell

• Resetting table

3.7.1 Handle cash register machine according to the manual.3.7.2 Identify mode of payment according to the manual.3.7.3 Handle payment by cash or credit card.



dokumen kskv hsk 302 food service operation ii

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