TRAINING MATERIAL & EQUIPMENT

TAHAP
TAHAP 2
- FOOD
PREPARATIO
N AND
PRODUCTION

COCU
HYGIENE, KITCHEN
SAFETY AND FOOD
HANDLING

COOKING TECHNIQUE

STOCK, SOUP AND

HOT SAUCE
PRODUCTION

MAIN COURSE
PRODUCTION

T.E.M YANG DIPERLUKAN

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

NISBAH
1:5
1:1
1:1
1:1
1:5
1:1
1:5
1:1
1:1
1:1
1:1
1:5
1 : 1.
1:5
1:1
As required
1:1
1:1
1:5
1:1
1
1
1
1
1
1

:
:
:
:
:
:

5
1
1
1
1
5

TRAINING MATERIAL & EQUIPMENT

RICE AND
FARINACEOUS
PRODUCTION

APPETIZER
PRODUCTION

BREAKFAST
PRODUCTION

DESSERT PRODUCTION

CATERING SET-UP

1.
2.
3.
4.
5.
6.
7.

Kitchen Equipment
Kitchen Utensils
Ingredients
Checklist
Standard Recipe
Standard Operation Procedure (SOP)/Manual
Standard Form

1.
2.
3.
4.
5.
6.
1.
2.
3.
4.
5.
6.
7.
1.
2.
3.
4.
5.
6.
7.
1.

Kitchen Equipment
Kitchen Utensils
Ingredients
Checklist form
Standard Recipe
Standard Operation Procedure
(SOP)/Manual
Kitchen Equipment
Kitchen Utensils
Ingredients
Checklist
Standard Recipe
Standard Operation Procedure
(SOP)/Manual
Standard Form
Kitchen Equipment
Kitchen Utensils
Ingredients
Checklist
Standard Recipe
Standard Operation Procedure
(SOP)/Manual
Standard Form
Kitchen Equipment

1
1
1
1
1
1
1

:
:
:
:
:
:
:

5
1
1
1
1
5
1

1
1
1
1
1
1

:
:
:
:
:
:

5
1
1
1
1
5

1
1
1
1
1
1

1:5
:1
:1
:1
:1
:5
:1

1
1
1
1
1
1

1:5
:1
:1
:1
:1
:5
:1

1:5

TRAINING MATERIAL & EQUIPMENT

ACTIVITIES

TAHAP 3
FOOD
PREPARATIO
N AND
PRODUCTION

HYGIENE, KITCHEN
SAFETY AND FOOD
HANDLING

FOOD PRODUCTION
QUANTITY AND
QUALITY CONTROL

CATERING ACTIVITIES 1.
2.
COORDINATION
3.
4.
5.
6.
7.
SUPERVISORY
ADMINISTRATIVE
FUNCTIONS

2.
3.
4.
5.

Kitchen Utensils
Ingredients
Checklist
Standard Operation Procedure
(SOP)/Manual
6. Standard Form
7. Menu
8. Event order
1. Kitchen Equipment
2. Kitchen Utensils
3. Ingredients
4. Checklist
5. Standard Recipe
6. Standard Operation Procedure
(SOP)/Manual
7. Standard Form
1. Kitchen Equipment
2. Kitchen Utensils
3. Ingredients
4. Checklist
5. Standard Recipe
6. Standard Operation Procedure (SOP)/Manual
7. Standard Form
Kitchen Equipment
Kitchen Utensils
Ingredients
Checklist
Standard Recipe
Standard Operation Procedure (SOP)/Manual
Standard Form
1. Kitchen Equipment
2. Kitchen Utensils
3. Ingredients
4. Checklist
5. Standard Recipe
6. Standard Operation Procedure (SOP)/Manual
7. Standard Form

1
1
1
1
1
1
1

:
:
:
:
:
:
:

1
1
1
5
1
1
1

1
1
1
1
1
1
1

:
:
:
:
:
:
:

5
1
1
1
1
5
1

1:5
1:1
1:1
1:1
1:1
1:5
1:1
1:5
1:1
1:1
1:1
1:1
1:5
1:1
1:5
1:1
1:1
1:1
1:1
1:5
1:1

TRAINING MATERIAL & EQUIPMENT

TAHAP 4
FOOD
PREPARATION
AND
PRODUCTION
SERVICES

FOOD PRODUCTION
HYGIENE, SAFETY
AND HEALTH
ADMINISTRATION

1.
2.
3.
4.
5.
6.

OSHA Act
HACCP Manual
Sanitary Facilities
Food Handling Manual
Hand washing guidelines
Food Production Personal Protective
Equipment (PPE)
Recipe card
Measuring tools
Kitchen utensil
Kitchen equipment
Cutleries and crockeries
Stationeries
Information technology equipment

MENU
IMPLEMENTATION

1.
2.
3.
4.
5.
6.
7.

FOOD PRODUCTION
QUALITY ASSURANCE
MONITORING

1. Measuring tools
2. Standard Recipe Card
3. Food holding heavy equipment
Food quality documentation

1:1
1:1
1:10
1:1

FOOD PRODUCTION COST

CONTROL

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

1:10
1:10
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
As per required

Chiller
Freezer
Cutleries
Crockeries
Shelving
Stationery
Plastic wrap
Inventory list
Recipe card
Measuring tools
Market list form
Store requisition form
Information Technology Equipment

1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1

TRAINING MATERIAL & EQUIPMENT

FOOD PRODUCTION
DAILY OPERATION

FOOD PRODUCTION
STAFF DEVELOPMENT

KITCHEN EQUIPMENT
MAINTENANCE
MONITORING.

1. Chiller
2. Freezer
3. Shelving
4. Stationery
5. Recipe card
6. Plastic wrap
7. Inventory list
8. Measuring tools
9. Market list form
10.Application form
11.Store requisition form
12.Information Technology Equipment
1. Stationery
2. Training plan
3. Appraisal form
4. Training record
5. Nomination form
6. Counseling form
7. Industrial Act 1955
8. Information Technology Equipment
1. Stationeries
2. Information technology equipment
3. Maintenance schedule
4. Job request form

1:10
1:10
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
As per required
1:1
1:1
1:1
1:1
1:1
1:1
1:1
As per required
1:1
1:1
1:1
1:1