Aim of the module:
1- To provide students with sound knowledge of the operations of kitchen and restaurant within catering establishments.
2- To train students to use and maintain kitchen utensils and equipment correctly, appropriately and safely
3- To train students to use and maintain restaurant utensils and equipment correctly, appropriately and safely
Teaching and Learning strategies
1- Lectures presented within a familiar context and should make use of practical examples. They should be well illustrated with images, videos and charts where appropriate.
2- Use of visual aids and distribution of handouts related to the topic areas would contribute greatly to the learning process
3- Students will be encouraged to develop thinking and planning skills through research activities
4- Industrial visits to familiarise the students with the content of this unit guide
Assessment Scheme:
Test 1 (PO1.1, 1.2, 1.3) - 50%
Test 2 (PO1.4, 1.5, 1.6) - 50%
- IBTE Instructor: Norhayati binti Haji Abdul Rahman binti Haji Abdul Rahman