103 work activities related knowledge related skills

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103 Work Activities Related Knowledge Related Skills Attitude /Safety/ Environmental Training Hours Delivery Mode Assessment Criteria 2 Select dessert production standard recipes i. Introduction types of dessert production standard recipes Local International 4 Lecture, Video Presentation & Observation i. Local dessert production standardize recipes identified ii. International dessert production standardize recipes identified i. Choose dessert production standardize recipes ii. Interpret dessert production standard recipes Attitude: i. Meticulous in selecting dessert production standard recipes ii. Apply hygiene and cleanliness of work area Safety: i. Adhere to safety and HACCP requirement 8 Demonstration, Observation & Hand-on Practices 3. Select suitable dessert production utensils and equipment’s i. Introduction types of dessert production utensils and equipment’s ii. Usages of dessert production utensil and equipment 4 Lecture, Video Presentation & Observation i. Type of utensils and equipment determined ii. The usage of utensils and equipment applied
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104 Work Activities Related Knowledge Related Skills Attitude /Safety/ Environmental Training Hours Delivery Mode Assessment Criteria i. Identify type of utensils and equipment ii. Determine usage of utensils and equipment such as; - Cutting - Portioning - Cooking Attitude: i. Meticulous in selecting suitable dessert production utensils and equipment’s ii. Apply hygiene and cleanliness of work area Safety: i. Adhere to safety and HACCP requirement 8 Demonstration, Observation & Hand-on Practices 4. Select dessert production ingredients i. Types of dessert production ingredients ii. Importance of dessert production ingredients iii. Quality of dessert production ingredients - 4 Lecture, Video Presentation & Observation i. Types of dessert production ingredients interpreted ii. Quality of dessert production ingredients applied
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