JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) (TEORI)
HT-013-2:2012 BAKERY PRODUCTION
CONTOH
C04: BUN PREPARATION.
Lesson Plan Information Sheet Assignment Sheet
Work Activities
(Nama Tajuk) (Nama Tajuk) (Nama Tajuk)
1. Identify bun preparation HT – 013-2:2012-C04/P(1/6)
requirements (bun preparation requirements)
i. OSHA
ii. Environmental Quality Act
1974 (Act 27)
iii. HACCP
iv. GMP HT – 013-2:2012-BC04/T(1/6)
HT – 013-2:2012-C04/P(1/6)PM v. Introduction to bun (bun preparation requirements)
(Bun preparation requirements)) vi. Bun standing order
vii. Production quantity
viii. Delivery time / preparation
time
ix. Buns recipe
x. Types of bun dough
xi. Types of buns
xii. Bun preparation workflow
2. Prepare bun miseenplace HT – 013-2:2012-C04/P(2/6)PM HT – 013-2:2012-C04/P(2/6) HT – 013-2:2012-BC04/T(2/6)
(Bun mise en place) (bun mise en place) (bun mise en place)
i. Types of cooking utensils
and equipment such as;
Baking tray
Scale
Measurement cups
Mixing bowl
Mixer
Oven
Cooling Tray
ii. Function and usage of
cooking utensils and
equipment for bun
preparation
iii. Bun ingredients such as;
Sugar
Salt
Milk
Yeast
Flour
Milk powder
Egg
Water
Bread improver
Softener
Shortening
3. Carry out bun preparation HT – 013-2:2012-C04/P(3/6)PM HT – 013-2:2012-C04/P(3/6) HT – 013-2:2012-BC04/T(3/6)
(Bun preparation) (bun preparation) (bun preparation)
i. Method of mixing bun dough
Straight dough method
Sponge method
ii. Techniques of bun
preparation
Mixing
Kneading
Rolling
Shaping
Panning
Proofing
Baking
iii. Procedure of bun
preparation
4. Carry out bun finishing and HT – 0132:2012-C04/P(4/6)
decoration (bun finishing and decoration)
i. Types of bun finishing and
decoration such as:
Topping such as;
‐ Fruit base
‐ Chocolate
‐ Nuts/grains
‐ Flour
Icing
Cream HT – 013-2:2012-BC04/T(4/6)
HT – 013-2:2012-C04/P(4/6)PM
Cheese (bun finishing and decoration)
(Bun finishing and decoration)
Filling such as;
‐ Custard
‐ Chocolate
‐ Fruit jam
‐ Savoury
ii. Technique of glazing,
topping and filling
iii. Method of bun product
display and packaging
5. Evaluate bun quality and HT – 013-2:2012-C04/P(5/6)PM HT – 013-2:2012-C04/P(5/6) HT – 013-2:2012-BC04/P(5/6)
quantity (bun quality and quantity) (bun quality and quantity) (bun quality and quantity)
i. Bun shape
ii. Bun texture
iii. Bun aroma
iv. Bun colour
v. Bun flavour and taste
vi. Bun appearance
vii. Bun quantity and quality
contribution factors
‐ Preparation process
‐ Temperature
6. Record bun preparation HT – 013-2:2012-C04/P(6/6)
activities (bun preparation activities)
i.
i. Flow of reporting line
ii. Bun preparation reporting
format
iii. Method of reporting bun
preparation activities HT – 013-2:2012-BC04/P(6/6)
HT – 013-2:2012-C04/P(6/6)PM
‐ Verbal (bun preparation activities)
(bun preparation activities)
‐ Checklist
‐ Written
iv. Procedure of reporting bun
preparation activities
JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) (AMALI)
HT-013-2:2012 BAKERY PRODUCTION
CONTOH
C04: BUN PREPARATION.
Lesson Plan Work Sheet
Work Activities
(Nama Tajuk) (Nama Tajuk)
1. Identify bun preparation requirements HT – 013-2:2012-C04/K(1/6)PM
(bun preparation requirements)
i. Interpret standing order
ii. Determine production quantity
iii. Determine delivery time
HT – 013-2:2012-C04/P(1/6)PM
iv. Obtain standard recipe
(Bun preparation requirements)) v. Determine types of bun
vi. Determine bun preparation workflow
Safety:
-Not applicable-
2. Prepare bun miseenplace HT – 013-2:2012-C04/P(2/6)PM HT – 013-2:2012-C04/K(2/6)PM
(Bun mise en place) (bun mise en place)
i. Determine types of cooking utensils and
equipment
ii. Determine function and usage of
cooking utensils and equipment
iii. Arrange cooking utensils and equipment
iv. Prepare bun ingredients according to
standard recipe
Attitude:
i. Organise in preparing bun mise en place
Safety:
ii. Careful in checking and testing
equipment in good condition
iii. Adhere to safety practice
iv. Follow teachers instruction
3. Carry out bun preparation HT – 013-2:2012-C04/K(3/6)PM
(bun preparation)
i. Follow bun standard recipe
ii. Follow procedure of bun preparation
iii. Utilise utensils and equipment
iv. Measure bun ingredients according to
standard recipe
v. Mix bun ingredients according to
standard recipe
vi. Proove bun dough according to standard
recipe
HT – 013-2:2012-C04/P(3/6)PM vii. Apply techniques of bun baking
(Bun preparation)
Attitude:
i. Adhere to hygiene practise
ii. Neat and tidy in carrying out bun
preparation
Safety:
i. Wear appropriate Personal Protective
Equipment (PPE)
ii. Careful when handling sharp
4. Carry out bun finishing and decoration HT – 0132:2012-C04/K(4/6)PM
(bun finishing and decoration)
i. Determine types of bun finishing and
decoration
ii. Glaze, top and fill bun product according
to standing order
iii. Display and pack bun product according
to requirements
HT – 013-2:2012-C04/P(4/6)PM
(Bun finishing and decoration) Attitude:
i. Adhere to hygiene practise
ii. Neat and tidy in carrying out bun
preparation
Safety:
i. Wear appropriate Personal Protective
Equipment (PPE)
ii. Careful when handling sharp
5. Evaluate bun quality and quantity HT – 013-2:2012-C04/K(5/6)PM
(bun quality and quantity)
i. Bun shape checked
ii. Bun texture checked
iii. Bun aroma checked
iv. Bun colour checked
v. Bun flavour and taste checked
vi. Bun appearance checked
HT – 013-2:2012-C04/P(5/6)PM
vii. Bun quantity meets with standing order
(bun quality and quantity)
confirmed.
Attitude:
i. Responsible in checking bun quality and
quantity
6. Record bun preparation activities HT – 013-2:2012-C04/K(6/6)PM
(bun preparation activities)
i. Determine personnel involved
ii. Determine bun preparation activities
reporting format
iii. Apply method of reporting bun
iv. preparation activities
v. Generate bun preparation activities
report
vi. Follow procedure of reporting bun
HT – 013-2:2012-C04/P(6/6)PM
preparation activities
(bun preparation activities)
Attitude:
i. Meticulous in writing report
ii. Clarity and responsible in reporting bun
preparation activities
iii. Adhere to report submission dateline
Safety:
-Not applicable-
JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) (AMALI)
PENILAIAN BERTERUSAN
HT-013-2:2012 BAKERY PRODUCTION
C04: BUN PREPARATION.
Work Activities Knowledge Assessment Performance Assessment
(KA) (PA)
1. Identify bun preparation requirements
2. Prepare bun mise en place
HT – 013-2:2012-C04/KA (1/1) HT – 013-2:2012-C04/PA(1/1)
3. Carry out bun preparation
4. Carry out bun finishing and decoration
5. Check bun quality and quantity
6. Record bun preparation activities
