CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCTION
Competency Unit Title BREAKFAST PRODUCTION
The person who is competent in this CU shall be able to produce breakfast production to ensure foods produced meet the
requirement in accordance with food standards set by the establishment and to provide food for guest satisfaction. Upon
completion of this competency unit, trainee will be able to:-

 Identify breakfast production menu requirement

Learning Outcome  Select breakfast production standard recipes
 Select suitable breakfast production utensils and equipment
 Select breakfast production ingredients
 Carry out breakfast dishes production

Training
Competency Unit ID HT-012-2:2012-C07 Level 2 72 Credit Values 7
Duration
Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

1. Identify breakfast i. Introduction of 4 Lecture, i. Breakfast

production menu breakfast production Video production menu
requirement menu requirement Presentation requirement
 Local (Malaysian) & Observation interpreted
breakfast menu ii. Categories of
- Malay breakfast clarified
- Indian iii. Types of breakfast
- Chinese dishes interpreted
 International iv. Local breakfast
breakfast menu production menu
- Continental requirement
- American clarified.
 Breakfast categories v. International
- Set breakfast
- Buffet production menu
requirement
clarified

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 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

ii. Identify types of dishes

 Local breakfast
 International
breakfast

i. Determine local 8 Demonstration,

breakfast production Observation &
menu requirement Hand-on
ii. Determine international Practices
breakfast production
menu requirement
iii. Determine types of local
and international
breakfast dishes

Attitude:
i. Meticulous in
identifying
breakfast
production menu
requirement
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety
and HACCP
requirement

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 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

2. Select breakfast i. Introduction types of 4 Lecture, i. Types of

production breakfast production Video breakfast dishes
standard recipes menu Presentation standardizes
 Local (Malaysian) & Observation recipes selected
breakfast ii. Local breakfast
- Malay and International
 Nasi lemak breakfast menu
 Lontong interpreted
 Nasi kerabu iii. Local and
 Nasi dagang International
- Indian breakfast recipes
 Thosai clarified
 Roti canai
 Murtabak
 Capati
- Chinese
 Teow chew
porridge
 Din sum
 International
breakfast
production menu
- Continental
 Bakery product
 Cut fruits
 Fruit juice
- American
 Eggs
 Pancake
 Waffle
 French toast
 Fruit juice
 Bakery product
 Cereals

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 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

ii. Understanding of
breakfast production
standard recipes
 Local (Malaysian)
breakfast
- Malay
 Nasi lemak
 Lontong
 Nasi kerabu
 Nasi dagang
- Indian
 Thosai
 Roti canai
 Murtabak
 Capati
- Chinese
 Teow chew
porridge
 Din sum
 International
breakfast recipes
- Continental
 Bakery product
 Cut fruits
 Fruit juice
- American
 Eggs
 Pancake
 Waffle
 French toast
 Fruit juice
 Bakery product

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 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

i. Determine types of 8 Demonstration &

local and International Hand-on
breakfast dishes Practices
standardizes recipes
 Local (Malaysian)
breakfast
- Malay
 Nasi lemak
 Lontong
 Nasi kerabu
 Nasi dagang
- Indian
 Thosai
 Roti canai
 Murtabak
 Capati
- Chinese
 Teow chew
porridge
 Din sum
- Continental
 Bakery
product
 Cut fruits
 Fruit juice
- American
 Eggs
 Pancake
 Waffle
 French toast
 Fruit juice
 Bakery
product

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 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
ii. Implement of local
breakfast and
International breakfast
menu
iii. Understanding of local
and International
breakfast recipes
Attitude:
i. Meticulous in
selecting breakfast
production standard
recipes
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety
and HACCP
requirement

3. Select suitable i. Identify types and 4 Lecture, i. Types of

breakfast usage of breakfast Video utensils and
production utensils production utensils and Presentation equipment
and equipment equipment & Observation clarified
 Local (Malaysian) ii. The usage of
breakfast utensils and
- Malay equipment
- Indian applied
- Chinese
 International
breakfast
- Continental
- American

95
 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

i. Determine types of 8 Demonstration &

utensils and Hand-on
equipment Practices
ii. Determine the usage
of utensils and
equipment such as;
 Cutting
 Portioning
 Cooking
Attitude:
i. Meticulous in
selecting suitable
breakfast production
utensils and
equipment
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety
and HACCP
requirement

4. Select breakfast i. Types of breakfast 4 Lecture, i. Types of breakfast

production production Video production
ingredients ingredients Presentation ingredients
ii. Importance of & Observation
identified
breakfast production
ingredients ii. Quality of
iii. Quality of breakfast breakfast
production ingredients
ingredients applied

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 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

i. Determine types of 8 Demonstration & iii. Mise-en-place

breakfast production Hand-on properly
Practices
ingredients performed
ii. Ensure quality of
breakfast production
ingredients
iii. Carry out Mise-en-
place properly Attitude:
i. Meticulous in
selecting breakfast
production
ingredients
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety
and HACCP
requirement

5. Carry out i. Introduction and 8 Lecture, i. Types of

breakfast dishes understanding of Video breakfast dishes
production breakfast dishes Presentation preparation and
preparation and & Observation cooking
cooking determined
 Local (Malaysian) ii. Portioning applied
breakfast iii. Taste and flavour
 International applied
breakfast iv. Presentation and
ii. Importance of garnish technique
portioning breakfast performed
dishes production
items

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 Attitude /Safety/ Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
 Food cost
 Standard serving
iii. Identify breakfast
dishes production
technique
 Taste
 Flavour
 Presentation
 Garnish

i. Apply types of breakfast 16 Demonstration

dishes preparation and & Hand-on
cooking Practices
ii. Ensure portioning
iii. Comply taste and
flavour
iv. Apply presentation and
garnish technique

Attitude:
i. Meticulous in
carrying-out
breakfast dishes
production
ii. Apply hygiene and
cleanliness of work
area

Safety:
i. Adhere to safety
and HACCP
requirement

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Employability Skills
CORE ABILITIES SOCIAL SKILLS
01.01 Identify and gather information 1. Communication Skills
01.02 Document information, procedures or processes 2. Conceptual Skills
01.03 Utilize basic IT applications 3. Interpersonal Skills
01.04 Analyze information 4. Learning Skills
01.05 Utilize the Internet to locate and gather information 5. Leadership Skills
01.06 Utilize word processor to process information 6. Multitasking and prioritizing
7. Self-discipline
02.01 Interpret and follow manuals, instructions and SOP’s 8. Teamwork
02.02 Follow telephone/ telecommunication procedures
02.03 Communicate clearly
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
02.06 Write memos and letters
02.07 Utilize Local Area Network (LAN)/Intranet to exchange information
02.08 Prepare pictorial and graphic information

03.01 Apply cultural requirements to the workplace

03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group

04.01 Organize own work activities

04.02 Set and revise own objectives and goals
04.03 Organize and maintain own workplace
04.04 Apply problem solving strategies
04.05 Demonstrate initiative and flexibility

06.01 Understand systems

06.02 Comply with and follow chain of command
06.03 Identify and highlight problems
06.04 Adapt competencies to new situations/systems
06.05 Analyze technical systems
06.06 Monitor and correct performance of systems

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Tools, Equipment and Materials (TEM)
ITEMS RATIO (TEM : TRAINEES)

1. Kitchen Equipment 1:5

2. Kitchen Utensils 1:1
3. Ingredients 1:1
4. Checklist 1:1
5. Standard Recipe 1:1
6. Standard Operation Procedure (SOP)/Manual 1:5
7. Standard Form 1:1

REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition. Wiley. ISBN: 978-0-470-42135-2
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-0-470-19752-3
3. The Culinary Institute of America, In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 978-0-471-20202-8
5. Online Video Resources
 Roux-Be (The Reluctant Chef online resources) - http://www.reluctantgourmet.com/rouxbe.htm
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryreference/tp/culinaryvideos.htm
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary & related resources) - http://www.ciachef.edu/

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