1. August Edition 2013
MINISTRY OF EDUCATION, MALAYSIA
VOCATIONAL COLLEGE STANDARD CURRICULUM
COURSE INFORMATION
COURSE NAME : FESTIVE FOOD
CODE NAME : HSK 304
LEVEL : 2 SEMESTER 3
CREDIT UNIT : 3.0
CONTACT HOUR : FACE TO FACE : 5.0 HOURS / WEEK
NON FACE TO FACE :
COURSE TYPE : VOCATIONAL
PRE-REQUISITE : HSK 202 : BASIC EASTERN COOKERY
HSK 103 : DESSERT I
CORE REQUISITE : -
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2. August Edition 2013
COURSE OUTCOMES
At the end of the course, the students should be able to:-
1. Prepare Malay, Chinese and Indian festive dishes using appropriate methods and types of cooking.
2. Practice safety and sanitation procedures in food preparation and production.
3. Work cohesively as a culinary team.
COURSE DESCRIPTION
This course provides Festive Foods to develop student knowledge and skill in the preparation of Malay, Chinese and Indian festive dishes
using appropriate methods and types of cooking, practice safety and sanitation procedures and work as culinary team accordingly to the
industry needs.
Latest Edited 20-23 April 2013
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3. August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FESTIVE FOOD
CODE NAME : HSK 304
CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA
1. PREPARE MALAY
FESTIVE
1.1 Explain types of festive
1.2 Select choice of dishes
1.3 Obtain festive dishes recipe
1.1.1 List Malay festive according to the festive in Malaysia
1.2.1 List choice of selected Malay festive dishes according
to the menu.
• Wedding / Hari Raya / Anniversary
1.2.2 Identify appropriate Malay festive dishes according to
the standard recipe.
1.3.1 Interpret suitable Malay festive recipe according to the
standard recipe.
1.3.2 Determine suitable Malay festive recipe according to
the standard recipe.
1.3.3 Understanding Malay festive recipe according to the
standard recipe.
Latest Edited 20-23 April 2013
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4. August Edition 2013
1.4 Classify types of ingredient
1.5 Select utensil and equipment
1.6 Execute festive dishes preparation
1.7 Organize types of presentation
1.4.1 List types of perishable and non- perishable
ingredient in accordance with recipes requirement.
1.4.2 Determine types of perishable and non- perishable
ingredient according to the recipe
1.5.1 List types of utensil and equipment in
accordance with
recipes requirement.
1.5.2 Determine types of utensil and equipment in
accordance with recipes requirement.
1.5.3 Determine usage of utensil and equipment in
accordance with recipes requirement.
1.6.1 Cook Malay festive dishes in accordance with
standard cooking procedure.
1.7.1 Select and serve dishes according to the customer
order.
1.7.2 Apply portioning and garnish according to the menu.
Latest Edited 20-23 April 2013
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5. August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FESTIVE FOOD
CODE NAME : HSK 304
CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA
2. PREPARE CHINESE
FESTIVE
2.1 Explain types of festive
2.2 Select choice of dishes
2.3 Obtain festive dishes recipe
2.1.1 List Chinese festive according to the festive in
Malaysia
2.2.1 List choice of selected Chinese festive dishes
according to the menu.
• Wedding / Chinese New Year / Anniversary
2.2.2 Identify appropriate Chinese festive dishes
according to the standard recipe.
2.3.1 Interpret suitable Chinese festive recipe according
to the standard recipe.
2.3.2 Determine suitable Chinese festive recipe
according to the standard recipe.
2.3.3 Understanding Chinese festive recipe according to
the standard recipe.
Latest Edited 20-23 April 2013
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6. August Edition 2013
2.4 Classify types of ingredient
2.5 Select utensil and equipment
2.6 Execute festive dishes
preparation
2.7 Organise types of presentation
2.4.1 List types of perishable and non- perishable
Ingredient in accordance with recipe requirement.
2.4.2 Determine types of perishable and non- perishable
ingredient accordingly to the recipe.
2.5.1 List types of utensil and equipment in accordance
with recipes requirement.
2.5.2 Determine types of utensil and equipment in
accordance with recipes requirement.
2.5.3 Determine usage of utensil and equipment in
accordance with recipes requirement.
2.6.1 Cook Chinese festive dishes in accordance with
standard cooking procedure.
2.7.1 Select and serve dishes according to the customer
order.
2.7.2 Apply portioning and garnish according to the
menu.
Latest Edited 20-23 April 2013
Course page 6/8 Document Page 6

7. August Edition 2013
CONTENT AND LEARNING STANDARDS
PROGRAMME : CULINARY ARTS
COURSE NAME : FESTIVE FOOD
CODE NAME : HSK 304
CONTENT STANDARD LEARNING STANDARD PERFORMANCE CRITERIA
3. 3. PREPARE INDIAN FESTIVE
4.
3.1 Explain types of festive
3.2 Select choice of dishes
3.3 Obtain festive dishes recipe
3.1.1 List of Indian festive according to the festive in
Malaysia.
3.2.1 List choice of selected Indian festive dishes according
to the menu.
• Wedding / Deepavali / Anniversary
3.2.2 Identify appropriate Indian festive dishes
according to
the standard recipe.
3.3.1 Interpret suitable Indian festive recipe according to the
standard recipe.
3.3.2 Determine suitable Indian festive recipe according to
the standard recipe.
3.3.3 Understanding Indian festive recipe according
to the
standard recipe.
Latest Edited 20-23 April 2013
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8. August Edition 2013
3.4 Classify types of ingredient
3.4.1 List types of perishable and non- perishable
Ingredient in accordance with recipe requirement.
3.4.2 Determine types of perishable and non- perishable
ingredient in accordance with recipe requirement.
3.5 Select utensil and equipment
3.6 Execute festive dishes
preparation
3.7 Organize types of presentation
3.5.1 List types of utensil and equipment in accordance
with recipe requirement
3.5.2 Determine types of utensil and equipment
in accordance with recipe requirement
3.5.3 Determine usage of utensil and equipment in
accordance with recipe requirement
3.6.1 Cook Indian festive dishes in accordance with
standard cooking procedure.
3.8.1 Select and serve dishes according to the
customer
order.
3.8.2 Apply portioning and garnish according to the menu.
Latest Edited 20-23 April 2013
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9. August Edition 2013
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10. August Edition 2013
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