RPH SEM 4

March 28, 2018 | Author: mj.kvsp2 | Category: Desserts, Fruit Preserves, Waffle, Convenience Food, Baked Goods
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RANCANGAN PENGAJARAN HARIANJabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa 1 x 1 jam 1 jam HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert 14 Jun 2015 Ahad 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 ) 15 orang / 16 orang Mariam Jamilah Binti Kamaruddin 1.1 Obtain frozen desserts recipe ( Teori ) 1.2 Select utensils and equipment 1.3 Select frozen desserts ingredients. 1.4 Execute frozen dessers preparation Kriteria Pencapaian 1.1.1 Identify frozen dessert according to food industry requirement 1.1.2 List types of frozen dessert ingredients according to food preparation requirement 1.1.3 Interpret method of selecting frozen dessert according to food preparation requirement 1.2.1 Identify types of utensils and equipment for preparing Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul. Mengadakan perbincangan. Soal-jawab secara oral serta mengadakan kuiz. Bahan sumber pembelajaran 1. .Kertas Penerangan 2. .Kertas Kerja. 3. Kertas Tugasan RANCANGAN PENGAJARAN HARIAN dessert according to the recipe 1.2.2 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.3.1 Identify ingredients for frozen dessert according to the recipe\ 1.3.2 Determine physical condition of frozen dessert ingredients according to the recipe 1.4.1 Identify frozen dessert preparation according to the ingredients 1.4.2 Determine quality of frozen dessert preparation according to the right cooking techniques 1.4.3 Apply proper tools according to the usage 1.4.4 Discuss and overcome fault frozen according to the preparation 1.4.5 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Memberikan latihan. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi. Menunjukcara teknik membuat aiskrim r dengan teknik yang betul. Menunjukcara cara penyimpanan aiksrim dengan Pelajar menjalankan amali. RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert Tarikh Hari Masa Bilangan pelajar Nama Pengajar 15 Jun 2015 Isnin 12.00 tgh hari – 5.00 petang 15 orang Learning Standard Masa 1 x 1 jam 1 jam Mariam Jamilah Binti Kamaruddin 1.5Obtain frozen desserts recipe ( Teori ) 1.6Select utensils and equipment 1.7Select frozen desserts ingredients. 1.8Execute frozen dessers preparation Kriteria Pencapaian 1.1.4 Identify frozen dessert according to food industry requirement 1.1.5 List types of frozen dessert ingredients according to food preparation requirement 1.1.6 Interpret method of selecting frozen dessert according to food preparation requirement 1.2.3 Identify types of utensils Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul. Mengadakan perbincangan. Soal-jawab secara oral serta mengadakan kuiz. Bahan sumber pembelajaran 1. .Kertas Penerangan 2. .Kertas Kerja. 3. Kertas Tugasan RANCANGAN PENGAJARAN HARIAN and equipment for preparing dessert according to the recipe 1.2.4 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.3.3 Identify ingredients for frozen dessert according to the recipe\ 1.3.4 Determine physical condition of frozen dessert ingredients according to the recipe 1.4.6 Identify frozen dessert preparation according to the ingredients 1.4.7 Determine quality of frozen dessert preparation according to the right cooking techniques 1.4.8 Apply proper tools according to the usage 1.4.9 Discuss and overcome fault frozen according to the preparation 1.4.10 Prepare frozen dessert according to the right cooking techniques Refleksi Memberikan latihan. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi. Menunjukcara teknik membuat aiskrim r dengan teknik yang betul. Menunjukcara cara penyimpanan aiksrim dengan Pelajar menjalankan amali. 1.RANCANGAN PENGAJARAN HARIAN Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert Tarikh Hari Masa Bilangan pelajar Nama Pengajar 16 Jun 2015 Selasa 12.Kertas Kerja. 1.00 tgh hari – 5.8 List types of frozen dessert ingredients according to food preparation requirement 1. 3.9Obtain frozen desserts recipe ( Teori ) 1.10 Select utensils and equipment 1. Mengadakan perbincangan. .00 petang 15 orang Learning Standard Masa 1 x 1 jam 1 jam Mariam Jamilah Binti Kamaruddin 1. Soal-jawab secara oral serta Bahan sumber pembelajaran 1.9 Interpret method of selecting frozen dessert according to food preparation requirement Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.1. Kertas Tugasan .7 Identify frozen dessert according to food industry requirement 1.12 Execute frozen dessers preparation Kriteria Pencapaian 1.1.Kertas Penerangan 2. .11 Select frozen desserts ingredients. 13 Apply proper tools according to the usage 1. . Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.2.15 Prepare frozen dessert according to the right cooking techniques Refleksi mengadakan kuiz.5 Identify types of utensils and equipment for preparing dessert according to the recipe 1. Menunjukcara cara penyimpanan aiksrim dengan Pelajar menjalankan amali.6 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.3.RANCANGAN PENGAJARAN HARIAN 1.11 Identify frozen dessert preparation according to the ingredients 1.4.2.4.4.3.4. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.12 Determine quality of frozen dessert preparation according to the right cooking techniques 1.4. Memberikan latihan.6 Determine physical condition of frozen dessert ingredients according to the recipe 1.14 Discuss and overcome fault frozen according to the preparation 1.5 Identify ingredients for frozen dessert according to the recipe\ 1. 00 pagi – 5.RANCANGAN PENGAJARAN HARIAN Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari 17 JUN 2015 Rabu 8. 18 JUN 2015 CUTI AWAL RAMADHAN . kertas kerja dan kertas tugasan.00 petang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan. RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa 1 x 1 jam 1 jam HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert 21 Jun 2015 Ahad 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 ) 15 orang / 16 orang Mariam Jamilah Binti Kamaruddin 1.13 1.14 1.15 1.16 Obtain frozen desserts recipe ( Teori ) Select utensils and equipment Select frozen desserts ingredients. Execute frozen dessers preparation Kriteria Pencapaian 1.1.10 Identify frozen dessert according to food industry requirement 1.1.11 List types of frozen dessert ingredients according to food preparation requirement Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul. Bahan sumber pembelajaran 1. .Kertas Penerangan 2. .Kertas Kerja. 3. Kertas Tugasan RANCANGAN PENGAJARAN HARIAN 1.1.12 Interpret method of selecting frozen dessert according to food preparation requirement 1.2.7 Identify types of utensils and equipment for preparing dessert according to the recipe 1.2.8 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.3.7 Identify ingredients for frozen dessert according to the recipe\ 1.3.8 Determine physical condition of frozen dessert ingredients according to the recipe 1.4.16 Identify frozen dessert preparation according to the ingredients 1.4.17 Determine quality of frozen dessert preparation according to the right cooking techniques 1.4.18 Apply proper tools according to the usage 1.4.19 Discuss and overcome fault frozen according to the preparation 1.4.20 Prepare frozen dessert Mengadakan perbincangan. Soal-jawab secara oral serta mengadakan kuiz. Memberikan latihan. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi. Menunjukcara teknik membuat aiskrim r dengan teknik yang betul. Menunjukcara cara penyimpanan aiksrim dengan Pelajar menjalankan amali. RANCANGAN PENGAJARAN HARIAN according to the right cooking techniques Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert Tarikh Hari Masa Bilangan pelajar Nama Pengajar 22 Jun 2015 Isnin 12.00 tgh hari – 5.00 petang 15 orang Learning Standard Masa 1 x 1 jam 1 jam Mariam Jamilah Binti Kamaruddin 1.17 1.18 1.19 1.20 Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO ) Select utensils and equipment Select frozen desserts ingredients. Execute frozen dessers preparation Kriteria Pencapaian 1.1.13 Identify frozen dessert according to food industry requirement 1.1.14 List types of frozen dessert Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Bahan sumber pembelajaran 1. .Kertas Penerangan 2. .Kertas Kerja. 3. Kertas Tugasan RANCANGAN PENGAJARAN HARIAN ingredients according to food preparation requirement 1.1.15 Interpret method of selecting frozen dessert according to food preparation requirement 1.2.9 Identify types of utensils and equipment for preparing dessert according to the recipe 1.2.10 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.3.9 Identify ingredients for frozen dessert according to the recipe\ 1.3.10 Determine physical condition of frozen dessert ingredients according to the recipe 1.4.21 Identify frozen dessert preparation according to the ingredients 1.4.22 Determine quality of frozen dessert preparation according to the right cooking techniques 1.4.23 Apply proper tools according to the usage 1.4.24 Discuss and overcome fault frozen according to the Memberikan contoh – contoh dengan kaedah yang betul. Mengadakan perbincangan. Soal-jawab secara oral serta mengadakan kuiz. Memberikan latihan. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi. Menunjukcara teknik membuat aiskrim r dengan teknik yang betul. Menunjukcara cara penyimpanan aiksrim dengan Pelajar menjalankan amali. 21 1.00 petang 15 orang Learning Standard Masa Mariam Jamilah Binti Kamaruddin 1.Kertas Penerangan .24 Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO ) Select utensils and equipment Select frozen desserts ingredients.16 Identify frozen dessert according to food industry Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid Bahan sumber pembelajaran 1.25 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert Tarikh Hari Masa Bilangan pelajar Nama Pengajar 23 Jun 2015 Selasa 12. Execute frozen dessers preparation Kriteria Pencapaian 1.23 1.22 1.RANCANGAN PENGAJARAN HARIAN preparation 1.00 tgh hari – 5.1. .4. 12 Determine physical condition of frozen dessert ingredients according to the recipe 1.11 Identify ingredients for frozen dessert according to the recipe\ 1. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.4.2. Menunjukcara teknik membuat aiskrim r dengan teknik yang betul. 2.3. 3. Menunjukcara cara penyimpanan aiksrim dengan Pelajar menjalankan amali. Mengadakan perbincangan.28 Apply proper tools according to the usage kompetn Memberikan contoh – contoh dengan kaedah yang betul. .27 Determine quality of frozen dessert preparation according to the right cooking techniques 1. Memberikan latihan.17 List types of frozen dessert ingredients according to food preparation requirement 1.3.RANCANGAN PENGAJARAN HARIAN 1 x 1 jam 1 jam requirement 1.2. Soal-jawab secara oral serta mengadakan kuiz.12 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.18 Interpret method of selecting frozen dessert according to food preparation requirement 1.4.26 Identify frozen dessert preparation according to the ingredients 1.1.11 Identify types of utensils and equipment for preparing dessert according to the recipe 1.Kertas Kerja.4. Kertas Tugasan .1. 29 Discuss and overcome fault frozen according to the preparation 1. .4.RANCANGAN PENGAJARAN HARIAN 1.4.00 petang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan. kertas kerja dan kertas tugasan.30 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari 25 JUN 2015 Rabu 8.00 pagi – 5. 30 pagi ( Group 2 ) 15 orang / 16 orang Mariam Jamilah Binti Kamaruddin 1.45 pagi ( Group 1 ) / 10. 1.RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert 28 JUN 2015 AHAD 8.30 pagi – 11.50 pagi – 9.1 Obtain frozen desserts recipe TEORI ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT) 1.3 Select frozen desserts ingredients.2 Select utensils and equipment 1.4 Execute frozen dessers preparation Kriteria Pencapaian Tugas utama / Proses Bahan sumber pembelajaran . Kertas Penerangan 2.1 Identify frozen dessert preparation according to the ingredients 1.4. .1 Identify frozen dessert according to food industry requirement 1.Kertas Kerja.1.2 Determine quality of frozen dessert preparation according to the right cooking techniques 1. Memberikan latihan. .3. Kertas Tugasan . 3. Menunjukcara cara penyimpanan sherbet dan frozen yoghurt dengan betul.3 Apply proper tools according to the usage 1.1.1.19 Identify types of utensils and equipment for preparing dessert according to the recipe 1.21 Identify ingredients for frozen dessert according to the recipe 1. 1.1.3.1 Discuss and overcome fault Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul. Menunjukcara teknik membuat sherbet dan frozen yoghurt dengan teknik yang betul.1. Mengadakan perbincangan. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.1. Soal-jawab secara oral serta mengadakan kuiz.1.20 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.22 Determine physical condition of frozen dessert ingredients according to the recipe 1.3. Pelajar menjalankan amali.3 Interpret method of selecting frozen dessert according to food preparation requirement 1.RANCANGAN PENGAJARAN HARIAN 1X 1 JAM 1 JAM 1.2 List types of frozen dessert ingredients according to food preparation requirement 1. 7 Select frozen desserts ingredients.00 PETANG 15 orang Learning Standard Mariam Jamilah Binti Kamaruddin 1.8 Execute frozen dessers preparation Tugas utama / Proses Bahan sumber .2 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert Tarikh Hari Masa Bilangan pelajar Nama Pengajar 29 JUN 2015 ISNIN 11. 1.40 PAGI.RANCANGAN PENGAJARAN HARIAN frozen according to the preparation 1.3.4.5 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT) 1.6 Select utensils and equipment 1. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.6 Apply proper tools according to the usage pembelajaran Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.Kertas Kerja. Soal-jawab secara oral serta mengadakan kuiz.1. Menunjukcara teknik membuat sherbet dan frozen yoghurt dengan teknik yang betul. 1. Kertas Tugasan .1.3. Pelajar menjalankan amali.1. 3.6 Interpret method of selecting frozen dessert according to food preparation requirement 1. .26 Determine physical condition of frozen dessert ingredients according to the recipe 1.5 Determine quality of frozen dessert preparation according to the right cooking techniques 1.3.4 Identify frozen dessert preparation according to the ingredients 1.4 Identify frozen dessert according to food industry requirement 1.1.24 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1. .1.Kertas Penerangan 2.1.3.5 List types of frozen dessert ingredients according to food preparation requirement 1. Menunjukcara cara penyimpanan sherbet dan frozen yoghurt dengan betul.RANCANGAN PENGAJARAN HARIAN Masa 4 x 50 minit 200 minit Kriteria Pencapaian 1.23 Identify types of utensils and equipment for preparing dessert according to the recipe 1.1.25 Identify ingredients for frozen dessert according to the recipe 1. Mengadakan perbincangan. Memberikan latihan. 8.12 Execute frozen dessers preparation .10 Select utensils and equipment 1.9 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT) 1.1 Discuss and overcome fault frozen according to the preparation 1.2 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert Tarikh Hari Masa Bilangan pelajar Nama Pengajar 30 JUN 2015 ISNIN 11.40 PAGI.00 PETANG 15 orang Learning Standard Mariam Jamilah Binti Kamaruddin 1.RANCANGAN PENGAJARAN HARIAN 1.11 Select frozen desserts ingredients. 1.3.8. 8 List types of frozen dessert ingredients according to food preparation requirement 1.7 Identify frozen dessert according to food industry requirement 1. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.7 Identify frozen dessert preparation according to the ingredients 1.3.30 Determine physical condition of frozen dessert ingredients according to the recipe 1.28 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1. Memberikan latihan.RANCANGAN PENGAJARAN HARIAN Masa 4 x 50 minit 200 minit Kriteria Pencapaian 1.1. Soal-jawab secara oral serta mengadakan kuiz.8 Determine quality of frozen dessert preparation according to the right cooking techniques 1. Menunjukcara cara penyimpanan sherbet dan frozen yoghurt dengan betul. Menunjukcara teknik membuat sherbet dan frozen yoghurt dengan teknik yang betul.1. Kertas Tugasan . Pelajar menjalankan amali.Kertas Penerangan 2. Bahan sumber pembelajaran 1.1.Kertas Kerja.9 Interpret method of selecting frozen dessert according to food preparation requirement 1.1.1. .3.29 Identify ingredients for frozen dessert according to the recipe 1.9 Apply proper tools according to Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul. .3.1.27 Identify types of utensils and equipment for preparing dessert according to the recipe 1. 3. Mengadakan perbincangan.1. 12.00 pagi – 5.1 Discuss and overcome fault frozen according to the preparation 1.12.2 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar AKTIVITI HOSPITALITI Kursus : Seni Kulinari 1 JULAI 2015 Ahad 8.RANCANGAN PENGAJARAN HARIAN the usage 1.00 petang 20 orang Mariam Jamilah Binti Kamaruddin . kertas kerja dan kertas tugasan. .50 pagi – 9. Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert 5 Julai 2015 Ahad 8.30 pagi – 11.13 1.15 Obtain frozen desserts recipe Teori ( FROZEN CHOCOLATE MOUSSE) Select utensils and equipment Select frozen desserts ingredients.RANCANGAN PENGAJARAN HARIAN  Menyediakan kertas penerangan..14 1.30 pagi ( Group 2 ) 15 orang / 16 orang Mariam Jamilah Binti Kamaruddin 1.45 pagi ( Group 1 ) / 10. 3.Kertas Kerja. Bahan sumber pembelajaran 1.Kertas Penerangan 2.1.1. 3.1.10 Identify frozen dessert preparation according to the ingredients 1.16 Masa 1X 1 JAM 1 JAM Execute frozen dessers preparation Kriteria Pencapaian 1. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.1.1. Menunjukcara cara penyimpanan frozen chocolate mousse dengan betul.31 Identify types of utensils and equipment for preparing dessert according to the recipe 1.33 Identify ingredients for frozen dessert according to the recipe 1.11 List types of frozen dessert ingredients according to food preparation requirement 1. Menunjukcara teknik membuat frozen chocolate mousse dengan teknik yang betul. Pelajar menjalankan amali.RANCANGAN PENGAJARAN HARIAN 1.3.32 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1. .34 Determine physical condition of frozen dessert ingredients according to the recipe 1.11 Determine quality of frozen dessert preparation according Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.12 Interpret method of selecting frozen dessert according to food preparation requirement 1. Soal-jawab secara oral serta mengadakan kuiz. Memberikan latihan.1. Kertas Tugasan . .10 Identify frozen dessert according to food industry requirement 1.1. Mengadakan perbincangan. 17 Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE) .00 petang 15 orang Mariam Jamilah Binti Kamaruddin 1.3.40 pagi – 3.1 Discuss and overcome fault frozen according to the preparation 1.2 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert 6 Julai 2015 Isnin 11.12 Apply proper tools according to the usage 1.16.RANCANGAN PENGAJARAN HARIAN to the right cooking techniques 1.16. Kertas Kerja.19 Select frozen desserts ingredients.1.1. Soal-jawab secara oral serta mengadakan kuiz.1.36 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1. 1. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.37 Identify ingredients for frozen dessert according to the recipe 1. Menunjukcara teknik membuat frozen chocolate mousse dengan teknik yang betul.13 Identify frozen dessert according to food industry requirement 1.18 Select utensils and equipment 1. Bahan sumber pembelajaran 1. 3. Kertas Tugasan . Memberikan latihan.3. Menunjukcara cara penyimpanan frozen chocolate mousse dengan betul.35 Identify types of utensils and equipment for preparing dessert according to the recipe 1. Pelajar menjalankan amali.Kertas Penerangan 2.RANCANGAN PENGAJARAN HARIAN Standard Masa 4 x 50 minit 200 minit 1. .1. Mengadakan perbincangan.14 List types of frozen dessert ingredients according to food preparation requirement 1.15 Interpret method of selecting frozen dessert according to food preparation requirement 1.20 Execute frozen dessers preparation Kriteria Pencapaian 1. .13 Identify frozen dessert preparation according to the ingredients Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.38 Determine physical condition of frozen dessert ingredients according to the recipe 1.1.1.1. 40 pagi – 3.1 Discuss and overcome fault frozen according to the preparation 1.00 petang 15 orang Mariam Jamilah Binti Kamaruddin .3.15 Apply proper tools according to the usage 1.2 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 1 : Carry Out Frozen Dessert 6 Julai 2015 Isnin 11.20.14 Determine quality of frozen dessert preparation according to the right cooking techniques 1.20.RANCANGAN PENGAJARAN HARIAN 1.3. 1. .39 Identify types of utensils and equipment for preparing dessert according to the recipe 1.1.Kertas Penerangan 2.41 Identify ingredients for frozen dessert according to the recipe 1. Execute frozen dessers preparation Kriteria Pencapaian 1.22 1.1.17 List types of frozen dessert ingredients according to food preparation requirement 1. 3.3. Mengadakan perbincangan. Bahan sumber pembelajaran 1.1.23 1.40 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe 1.1.18 Interpret method of selecting frozen dessert according to food preparation requirement 1. Menunjukcara teknik membuat frozen chocolate mousse dengan teknik yang betul. Kertas Tugasan .16 Identify frozen dessert Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.1.Kertas Kerja.1.21 1.16 Identify frozen dessert according to food industry requirement 1.24 Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE) Select utensils and equipment Select frozen desserts ingredients. Soal-jawab secara oral serta mengadakan kuiz. Menunjukcara cara penyimpanan frozen chocolate mousse dengan betul. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.RANCANGAN PENGAJARAN HARIAN Pengajar Learning Standard Masa 4 x 50 minit 200 minit 1. . Memberikan latihan.42 Determine physical condition of frozen dessert ingredients according to the recipe 1. 00 petang Pelajar menjalankan amali.1 Discuss and overcome fault frozen according to the preparation 1.2 Prepare frozen dessert according to the right cooking techniques Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II Tarikh Hari Masa 8 JULAI 2015 RABU 8.24.3. .00 pagi – 5.3.RANCANGAN PENGAJARAN HARIAN preparation according to the ingredients 1.17 Determine quality of frozen dessert preparation according to the right cooking techniques 1.24.18 Apply proper tools according to the usage 1. 50 tengah hari . Jabatan Tajuk Tarikh Hari Masa HOSPITALITI Kursus : Bakeri dan Pastri (HBK ) Modul : 02 SIMPLE DESSERT MAKING Kompetensi : 1: INDENTIFY SIMPLE DESSERTS PREPARATION REQUIREMENT 9 Julai 2015 Khamis 8. kertas kerja dan kertas tugasan.00 pagi – 12.RANCANGAN PENGAJARAN HARIAN Bilangan pelajar Nama Pengajar Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan. Batter: pancakes.4 Identify process of making simple desserts 1.2.RANCANGAN PENGAJARAN HARIAN Bilangan pelajar Nama Pengajar Learning Standard Masa 15 orang Mariam Jamilah Binti Kamaruddin 1. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi. Mengadakan perbincangan. fruits fitters and minit Beignet 200 nit c.3 List utensils and equipment 1. Quick Bread: Scones and Muffins b. Fermented products: waffle and savarin e.1 Identify types of simple desserts a. Memberikan latihan. crepes.2.Kertas Penerangan 2.2 Explain the function and usage of ingredients for simple desserts preparation Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.7 Safety precautions and ethical principle in workplace Kriteria Pencapaian 1.5 State faults and causes in produce simple desserts 1.1 List out simple desserts ingredients correctly according to standard recipe 1.6 Identify ways of display for simple desserts 1.1.2 Obtain standard recipe 1. Bahan sumber pembelajaran 1. Agar-agar and jelly 1.2 Identify ingredients and properties 1. .Kertas Kerja. 3. Kertas Tugasan .1. . Fruits sauces and whip fresh cream d. 4 x 50 wafer.1 Identify types of simple desserts ( Durian Crepe ) 1. Soal-jawab secara oral serta mengadakan kuiz. crepes.1 Identify and explain faults and Pelajar menjalankan amali. 1.1 List out the selection and preparation of utensils and equipment correctly Menunjukcara teknik membuat durian crepe dengan teknik yang betul. .5. Sauces : Fruits sauces and whip fresh cream  Mixing / whipping  Cooking  Garnishing d. b. Fermented products: waffle and savarin  Mixing  Fermentation  Mixing  Final proving  Frying / baking 1.3. fruits fitters and Beignet  Mixing  Frying c.4. Pelajar menghias dan menghidang hasil Masakan. wafer. Batter: pancakes.RANCANGAN PENGAJARAN HARIAN 1.1 Identify the process of making simple desserts: a. Quick bread: scones and muffins  Mixing  Make – up / shaping  Baking Menunjukcara cara penyimpanan durian crepe dengan betul. 7.1 Identify ways of displaying simple desserts 1.RANCANGAN PENGAJARAN HARIAN causes in the production of simple desserts 1.1 Explain the importance of hygienic and safe practices 1.2 Explain the importance of good logical working methods in the production of simple desserts Refleksi Catatan Jabatan Tajuk Tarikh Hari HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 2 : Prepare Cold Dessert 12 ulai 2015 Ahad .7.6. Discuss and overcome fault frozen according to the preparation ii. Prepare frozen dessert according to Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.9 Select utensils and equipment 1. 3.12 Perform cold dessert presentation Kriteria Pencapaian 2.RANCANGAN PENGAJARAN HARIAN Masa Bilangan pelajar Nama Pengajar Learning Standard Masa 201 x 50 minit 200 minit 8.Kertas Kerja.Kertas Penerangan 2. .1 Identify cold desserts according to the industry requirement 2.10 Select cold dessert desserts ingredients.1. Memberikan latihan.1.1. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.11 Execute cold dessers preparation 1. Soal-jawab secara oral serta mengadakan kuiz. Menunjukcara teknik membuat fruits jellies dan triffle dengan Bahan sumber pembelajaran 1.45 pagi ( Group 1 ) / 10.4 Explain ways of selection cold dessert according to the industry requirement i.50 pagi – 9. Kertas Tugasan .8 Obtain cold desserts desserts recipe Teori ( Fruits Jellies and Triffle ) 1.2 Select cold dessert recipe according to the industry requirement 2. 1.1. .3 List types of cold desserts ingredients according to the industry requirement 2.30 pagi ( Group 2 ) 15 orang / 16 orang Mariam Jamilah Binti Kamaruddin 1. Mengadakan perbincangan.30 pagi – 11. 2 Explain the important of portioning cold dessert preparation according to the ingredients 2.4.2 Explain usage of utensils and equipment according to the recipe 2. Menunjukcara cara penyimpanan fruits jellies dan triffle dengan betul.2. Pelajar menjalankan amali. .1 Identify types of utensils and equipment according to the preparation requirement 2.2.2.4 Apply sanitation and safety according to the protocol 2.3 Determine quality of cold dessert preparation according to the ingredients 2.5 Prepare cold dessert according to the ingredients :  Poach Pear  Fruits Jellies teknik yang betul.RANCANGAN PENGAJARAN HARIAN the right cooking techniqes 2.1 Identify types of cold dessert preparation according the ingredients 2.4.4.4. Pelajar menghias dan menghidang hasil Masakan.4 Determine portioning of cold dessert preparation according to the standard portion requirement 2.4.2.3 Apply proper tools according to the usage 2. 6 Apply cleanliness in working area according to kitchen sanitation requirement 2.5.4.5.RANCANGAN PENGAJARAN HARIAN 2.3 Select the right serving equipment for cold dessert according to the recipe.2 Select an approriate sauces according to the specific dessert  Chocolate sauce 2.4.7 Apply proper tools according to the usage 2.4.8 Practice minimize wastages according to the establishment 2.1 Determine portioning and sizes of cold dessert according to the standard portion requirement 2.5. Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II . Memberikan latihan.6 Select cold dessert recipe according to the industry requirement 2. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi. Execute cold dessers preparation Perform cold dessert presentation Kriteria Pencapaian 2.Kertas Kerja.40 pagi – 3.RANCANGAN PENGAJARAN HARIAN Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa 202 x 50 minit 200 minit Kompetensi : 2 : Prepare Cold Dessert 13 Julai 2015 Isnin 11. .Kertas Penerangan 2.15 1. Discuss and overcome fault frozen according to Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul. Soal-jawab secara oral serta mengadakan kuiz.17 Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle ) Select utensils and equipment Select cold dessert desserts ingredients.8 Explain ways of selection cold dessert according to the industry requirement i.1.1. 3.14 1.1. Kertas Tugasan .00 petang 18 orang Mariam Jamilah Binti Kamaruddin 1.5 Identify cold desserts according to the industry requirement 2. .1. Bahan sumber pembelajaran 1. Mengadakan perbincangan.7 List types of cold desserts ingredients according to the industry requirement 2.13 1.16 1. 5 Identify types of utensils and equipment according to the preparation requirement 2. .11 Determine quality of cold dessert preparation according to the ingredients 2.4.7 Apply proper tools according to the usage 2.8 Apply sanitation and safety according to the protocol 2.RANCANGAN PENGAJARAN HARIAN the preparation ii.2.6 Explain usage of utensils and equipment according to the recipe 2.2.9 Identify types of cold dessert preparation according the ingredients 2.12 Determine portioning of cold dessert preparation according to the standard portion requirement Menunjukcara teknik membuat fruits jellies dan triffle dengan teknik yang betul.4. Prepare frozen dessert according to the right cooking techniqes 2.2.4. Pelajar menjalankan amali.2. Menunjukcara cara penyimpanan fruits jellies dan triffle dengan betul.10 Explain the important of portioning cold dessert preparation according to the ingredients 2.4. Pelajar menghias dan menghidang hasil Masakan. Refleksi Catatan .6 Select the right serving equipment for cold dessert according to the recipe.5.4 Determine portioning and sizes of cold dessert according to the standard portion requirement 2.4.5 Select an approriate sauces according to the specific dessert  Chocolate sauce 2.5.14 Apply cleanliness in working area according to kitchen sanitation requirement 2.4.15 Apply proper tools according to the usage 2.5.13 Prepare cold dessert according to the ingredients :  Poach Pear  Fruits Jellies 2.16 Practice minimize wastages according to the establishment 2.4.RANCANGAN PENGAJARAN HARIAN 2.4. 9 Identify cold desserts according to the industry requirement 2.1.Kertas Kerja. Soal-jawab secara oral serta mengadakan kuiz.1.1.22 Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle ) Select utensils and equipment Select cold dessert desserts ingredients. 3.40 pagi – 3.12 Explain ways of selection cold dessert according to the industry requirement Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.21 1. Mengadakan perbincangan.Kertas Penerangan 2.00 petang 15 orang Mariam Jamilah Binti Kamaruddin 1. Kertas Tugasan .RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa 203 x 50 minit 200 minit HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 2 : Prepare Cold Dessert 14 Julai 2015 Selasa 11. Execute cold dessers preparation Perform cold dessert presentation Kriteria Pencapaian 2.18 1. Bahan sumber pembelajaran 1.11 List types of cold desserts ingredients according to the industry requirement 2.10 Select cold dessert recipe according to the industry requirement 2.20 1.19 1. . .1. 2. Pelajar menjalankan amali.2.18 Explain the important of portioning cold dessert preparation according to the ingredients 2.10 Explain usage of utensils and equipment according to the recipe 2. Pelajar menghias dan menghidang hasil Masakan.2.4.9 Identify types of utensils and equipment according to the preparation requirement 2.RANCANGAN PENGAJARAN HARIAN Memberikan latihan.2.4. i.19 Determine quality of cold dessert preparation according Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.17 Identify types of cold dessert preparation according the ingredients 2. Prepare frozen dessert according to the right cooking techniqes 2.4.11 Apply proper tools according to the usage 2. Discuss and overcome fault frozen according to the preparation ii. . Menunjukcara teknik membuat fruits jellies dan triffle dengan teknik yang betul. Menunjukcara cara penyimpanan fruits jellies dan triffle dengan betul.12 Apply sanitation and safety according to the protocol 2. 24 Practice minimize wastages according to the establishment 2.4.22 Apply cleanliness in working area according to kitchen sanitation requirement 2.8 Select an approriate sauces according to the specific dessert  Chocolate sauce 2.20 Determine portioning of cold dessert preparation according to the standard portion requirement 2.21 Prepare cold dessert according to the ingredients :  Poach Pear  Fruits Jellies 2. Refleksi .RANCANGAN PENGAJARAN HARIAN to the ingredients 2.7 Determine portioning and sizes of cold dessert according to the standard portion requirement 2.9 Select the right serving equipment for cold dessert according to the recipe.4.5.4.23 Apply proper tools according to the usage 2.4.4.5.5. 00 pagi – 3.00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan. Cuti Pertengahan Semester 19 Julai – 23 Julai 2015 . kertas kerja dan kertas tugasan.RANCANGAN PENGAJARAN HARIAN Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 15 Julai 2015 Rabu 8.. RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 2 : Prepare Cold Dessert 20 Ogos 2014 Rabu 8.Kertas Penerangan . Execute cold dessers preparation Perform cold dessert presentation Kriteria Pencapaian 2. .00 pagi – 11.20 pagi 19 orang Mariam Jamilah Binti Kamaruddin 1. Obtain cold desserts desserts recipe ( Fruits Flan and Triffle) Select utensils and equipment Select cold dessert desserts ingredients. 3.13 Identify cold desserts according to the industry requirement Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid Bahan sumber pembelajaran 1. 2.1. 5. 4. Prepare frozen dessert according to the right cooking techniqes 2.Kertas Kerja. Menunjukcara cara penyimpanan fruits flan dan Triffle dengan betul.2. 3. . Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.1.13 Identify types of utensils and equipment according to the preparation requirement 2. Discuss and overcome fault frozen according to the preparation ii.1.14 Explain usage of utensils and equipment according to the recipe 2.14 Select cold dessert recipe according to the industry requirement 2.RANCANGAN PENGAJARAN HARIAN 4 x 50 minit 204 nit 2.16 Explain ways of selection cold dessert according to the industry requirement i.15 List types of cold desserts ingredients according to the industry requirement 2.2.1.2. 2.16 Apply sanitation and safety according to the protocol kompetn Memberikan contoh – contoh dengan kaedah yang betul. Mengadakan perbincangan.2. Memberikan latihan. Menunjukcara teknik membuat fruits jellies dan poach pear dengan teknik yang betul. Soal-jawab secara oral serta mengadakan kuiz. Kertas Tugasan .15 Apply proper tools according to the usage 2. Pelajar menjalankan amali. Pelajar menghias dan menghidang hasil Masakan. 30 Apply cleanliness in working area according to kitchen sanitation requirement 2.10 Determine portioning and sizes of cold dessert according to the standard portion requirement 2.4.RANCANGAN PENGAJARAN HARIAN 2.4.26 Explain the important of portioning cold dessert preparation according to the ingredients 2.4.27 Determine quality of cold dessert preparation according to the ingredients 2.5.29 Prepare cold dessert according to the ingredients :  Triffle  Fruits Flan 2.11 Select an approriate sauces according to the .28 Determine portioning of cold dessert preparation according to the standard portion requirement 2.5.4.4.4.31 Apply proper tools according to the usage 2.4.25 Identify types of cold dessert preparation according the ingredients 2.4.32 Practice minimize wastages according to the establishment 2. 12 Select the right serving equipment for cold dessert according to the recipe.00 pagi – 5.00 petang 20 orang Mariam Jamilah Binti Kamaruddin . Refleksi Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar AKTIVITI HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 21 Ogos 2014 Khamis 8.5.RANCANGAN PENGAJARAN HARIAN specific dessert  Chocolate sauce 2. 00 pagi – 5.00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan..00 pagi – 11. kertas kerja dan kertas tugasan. RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 24 Ogos 2014 Ahad 8.20 pagi 19 orang Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa . Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 2 : Prepare Cold Dessert 27 Ogos 2014 Rabu 8.RANCANGAN PENGAJARAN HARIAN  Menyediakan kertas penerangan.. kertas kerja dan kertas tugasan. e.RANCANGAN PENGAJARAN HARIAN b.20 Explain ways of selection cold dessert according to the industry requirement i. Discuss and overcome fault frozen according to the preparation ii. Menunjukcara teknik membuat cheese cake dan chocolate steamed pudding dengan teknik yang betul.1. Kertas Tugasan . Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.Kertas Penerangan 2. Menunjukcara cara penyimpanan cheese cake dan Bahan sumber pembelajaran 1. f.1. Memberikan latihan.Kertas Kerja. Select utensils and equipment Select cold dessert desserts ingredients. 3. Soal-jawab secara oral serta mengadakan kuiz. Execute cold dessers preparation Perform cold dessert presentation Kriteria Pencapaian 2.17 Identify cold desserts according to the industry requirement 2.1. . .18 Select cold dessert recipe according to the industry requirement 2. Mengadakan perbincangan.1. Obtain cold desserts desserts recipe ( CHEESE CAKE & CHOCOLATE STEAMED PUDDING WITH ORANGE SAUCE ) Learning Standard Masa 4 x 50 minit 205 nit c.19 List types of cold desserts ingredients according to the industry requirement 2. d. Prepare frozen dessert according to the right cooking techniqes Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul. 37 Prepare cold dessert according to the ingredients :  Triffle  Fruits Flan 2.20 Apply sanitation and safety according to the protocol 2.2.4.4.4. Pelajar menghias dan menghidang hasil Masakan.35 Determine quality of cold dessert preparation according to the ingredients 2.2.36 Determine portioning of cold dessert preparation according to the standard portion requirement 2.4.34 Explain the important of portioning cold dessert preparation according to the ingredients 2.33 Identify types of cold dessert preparation according the ingredients 2.4.19 Apply proper tools according to the usage 2.18 Explain usage of utensils and equipment according to the recipe 2.2. Pelajar menjalankan amali.38 Apply cleanliness in working area according to kitchen sanitation requirement chocolate steamed pudding dengan betul.17 Identify types of utensils and equipment according to the preparation requirement 2.4. .2.RANCANGAN PENGAJARAN HARIAN 2. RANCANGAN PENGAJARAN HARIAN 2.5. Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari .14 Select an approriate sauces according to the specific dessert  Chocolate sauce 2.4.15 Select the right serving equipment for cold dessert according to the recipe.5.13 Determine portioning and sizes of cold dessert according to the standard portion requirement 2.39 Apply proper tools according to the usage 2.5.4.40 Practice minimize wastages according to the establishment 2. 00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan.00 pagi – 5. kertas kerja dan kertas tugasan.. CUTI HARI KEMERDEKAAN 31/08/2014 Jabatan HOSPITALITI .RANCANGAN PENGAJARAN HARIAN Modul Tarikh Hari Masa Bilangan pelajar Nama Pengajar : 03 DESSERTS II 28 Ogos 2014 Khamis 8. Bahan sumber pembelajaran 1.20 pagi 19 orang Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa b. Discuss and overcome fault frozen according to the Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.1. .23 List types of cold desserts ingredients according to the industry requirement 2. f.RANCANGAN PENGAJARAN HARIAN Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa 4 x 50 minit 206 nit Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 2 : Prepare Cold Dessert 3 September 2014 Rabu 8. Mengadakan perbincangan. Obtain cold desserts desserts recipe ( Gateau –Black Forest Cake) Select utensils and equipment Select cold dessert desserts ingredients.24 Explain ways of selection cold dessert according to the industry requirement i. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi. Memberikan latihan. e.1.00 pagi – 11. d.22 Select cold dessert recipe according to the industry requirement 2.1.21 Identify cold desserts according to the industry requirement 2. Kertas Tugasan .Kertas Penerangan 2. Soal-jawab secara oral serta mengadakan kuiz. Execute cold dessers preparation Perform cold dessert presentation Kriteria Pencapaian 2. .1.Kertas Kerja. c. 3. 41 Identify types of cold dessert preparation according the ingredients 2.4.23 Apply proper tools according to the usage 2.42 Explain the important of portioning cold dessert preparation according to the ingredients 2.RANCANGAN PENGAJARAN HARIAN preparation ii.4.2.2.2.4.21 Identify types of utensils and equipment according to the preparation requirement 2. Pelajar menjalankan amali. Pelajar menghias dan menghidang hasil masakan.24 Apply sanitation and safety according to the protocol 2.22 Explain usage of utensils and equipment according to the recipe 2.44 Determine portioning of cold dessert preparation according to the standard portion requirement 2.45 Prepare cold dessert according to the ingredients :  Gateau 2. Prepare frozen dessert according to the right cooking techniqes 2.4.4.2. . Menunjukcara cara penyimpanan black forest cakedengan betul.4.43 Determine quality of cold dessert preparation according to the ingredients 2.46 Apply cleanliness in Menunjukcara teknik membuat black forest cake dengan teknik yang betul. 4.17 Select an approriate sauces according to the specific dessert  Chocolate sauce 2.47 Apply proper tools according to the usage 2.RANCANGAN PENGAJARAN HARIAN working area according to kitchen sanitation requirement 2. Refleksi Catatan .48 Practice minimize wastages according to the establishment 2.18 Select the right serving equipment for cold dessert according to the recipe.16 Determine portioning and sizes of cold dessert according to the standard portion requirement 2.5.5.4.5. 00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan.MODUL 11 : MENGURUS MAKLUMAT Tarikh Kompetensi 8 November 2015 / Ahad 1: Memahami cara untuk mengurus maklumat .00 pagi – 5..RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 4 September 2014 Khamis 8. RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk JABATAN PENDIDIKAN UMUM Kursus : EMPLOYABILITY SKILLS Modul : CES 401/Z-009-2/M11. kertas kerja dan kertas tugasan. MODUL 11 : MENGURUS MAKLUMAT Tarikh Kompetensi 2 November 2015/ Isnin 1: Memahami cara untuk mengurus maklumat Bahan sumber pembelajaran 1. Menggunakan Local Area Network (LAN) . Menulis memo dan surat.Borang pelaporan murid 2.Persembahan murid 6. Menyediakan maklumat bergambar dan grafik.Kertas Kerja. murid akan dapat : 1.Sumbangsaran 5. Menganalisa maklumat 6. 4. Menggunakan internet untuk mencari dan mengumpul maklumat. 3. . KAEDAH PENGAJARAN 1.Pembentangan 3.Penilaian Akhir . Rangkaian Dalaman (INTRANET) untuk pertukaran maklumat.Hands On KAEDAH PENTAKSIRAN 1. 3.RANCANGAN PENGAJARAN HARIAN Bilangan pelajar Nama Pengajar Jangka masa pelaksanaan Learning Standard BIL 1 31 orang Mariam Jamilah Binti Kamaruddin 4 Minggu Jam Pertemuan : 60 jam Di akhir pembelajaran modul ini. Menggunakan pemprosesan perkataan untuk memproses maklumat 5.Kertas Penerangan 2.Perbincangan kumpulan 2. 2.Soalan Aneka Pilihan -Isi tempat kosong -Struktur Refleksi Catatan Jabatan HARI KOKURIKULUM DAN OUTREACH KVSP2 2OL5 AJK JUALAN SENI KULINARI Tajuk JABATAN PENDIDIKAN UMUM Kursus : EMPLOYABILITY SKILLS Modul : CES 401/Z-009-2/M11.Lawatan 4. Tutorial 3. . Kertas Tugasan . Lawatan 4. Kertas Tugasan .Persembahan murid 6. Rangkaian Dalaman (INTRANET) untuk pertukaran maklumat. Menulis memo dan surat.Soalan Aneka Pilihan -Isi tempat kosong -Struktur Bahan sumber pembelajaran 1. Menganalisa maklumat 6. Tutorial 3.Borang pelaporan murid 2. . 3.Hands On Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II KAEDAH PENTAKSIRAN 1. murid akan dapat : 1. 3. Menggunakan Local Area Network (LAN) .Kertas Penerangan 2. 4.Sumbangsaran 5. 2. Menyediakan maklumat bergambar dan grafik.Penilaian Akhir .Pembentangan 3.Perbincangan kumpulan 2. Menggunakan internet untuk mencari dan mengumpul maklumat. KAEDAH PENGAJARAN 1.Kertas Kerja.RANCANGAN PENGAJARAN HARIAN Bilangan pelajar Nama Pengajar Jangka masa pelaksanaan Learning Standard BIL 1 31 orang Mariam Jamilah Binti Kamaruddin 4 Minggu Jam Pertemuan : 60 jam Di akhir pembelajaran modul ini. . Menggunakan pemprosesan perkataan untuk memproses maklumat 5. MODUL 11 : MENGURUS MAKLUMAT Tarikh 11 November 2015/ Rabu .00 pagi – 5.00 petang 20 orang Mariam Jamilah Binti Kamaruddin CUTI HARI DEEPAVALI Jabatan Tajuk JABATAN PENDIDIKAN UMUM Kursus : EMPLOYABILITY SKILLS Modul : CES 401/Z-009-2/M11.RANCANGAN PENGAJARAN HARIAN Tarikh Hari Masa Bilangan pelajar Nama Pengajar 10 November 2015 SELASA 8. .RANCANGAN PENGAJARAN HARIAN Kompetensi Bilangan pelajar Nama Pengajar Jangka masa pelaksanaan 1: Memahami cara untuk mengurus maklumat 31 orang Mariam Jamilah Binti Kamaruddin 4 Minggu Jam Pertemuan : 60 jam Di akhir pembelajaran modul ini.Sumbangsaran 5.Borang pelaporan murid 2. 2.Hands On Menggunakan Local Area Network (LAN) .Perbincangan kumpulan 2. Menyediakan maklumat bergambar dan grafik. 3.Kertas Kerja.MODUL 11 : MENGURUS MAKLUMAT Tarikh 12 November 2015 / Khamis Bahan sumber pembelajaran 1.Soalan Aneka Pilihan -Isi tempat kosong -Struktur Refleksi Catatan Jabatan Tajuk JABATAN PENDIDIKAN UMUM Kursus : EMPLOYABILITY SKILLS Modul : CES 401/Z-009-2/M11. KAEDAH PENTAKSIRAN 1. BIL 1 KAEDAH PENGAJARAN 1. Tutorial 3. murid akan dapat : 1. Learning Standard 5. 6.Persembahan murid 6.Lawatan 4. Menggunakan pemprosesan perkataan untuk memproses maklumat Menganalisa maklumat Menulis memo dan surat.Pembentangan 3.Kertas Penerangan 2. Menggunakan internet untuk mencari dan mengumpul maklumat. Rangkaian Dalaman (INTRANET) untuk pertukaran maklumat. .Penilaian Akhir . 4. 3. Kertas Tugasan . . Tutorial 3. 4.Soalan Aneka Pilihan -Isi tempat kosong -Struktur Bahan sumber pembelajaran 1.Lawatan 4. KAEDAH PENTAKSIRAN 1. 6.Penilaian Akhir . Menyediakan maklumat bergambar dan grafik. 2.Pembentangan 3.Persembahan murid 6.RANCANGAN PENGAJARAN HARIAN Kompetensi Bilangan pelajar Nama Pengajar Jangka masa pelaksanaan 1: Memahami cara untuk mengurus maklumat 31 orang Mariam Jamilah Binti Kamaruddin 4 Minggu Jam Pertemuan : 60 jam Di akhir pembelajaran modul ini. Kertas Tugasan . Menggunakan pemprosesan perkataan untuk memproses maklumat Menganalisa maklumat Menulis memo dan surat. Menggunakan internet untuk mencari dan mengumpul maklumat. BIL 1 KAEDAH PENGAJARAN 1.Kertas Kerja. 5.Kertas Penerangan 2.Perbincangan kumpulan 2.Borang pelaporan murid 2. Learning Standard 3. .Hands On Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Menggunakan Local Area Network (LAN) . 3. Rangkaian Dalaman (INTRANET) untuk pertukaran maklumat.Sumbangsaran 5. murid akan dapat : 1. 00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Memeriksa penilaian akhir amali Jabatan Tajuk Tarikh HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 3 : Prepare Hot Dessert 19 OKTOBER 2015 .00 petang 20 orang Jabatan HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Mariam Jamilah Binti Kamaruddin 18 OKTOBER 2015 Ahad 8.00 pagi – 5.RANCANGAN PENGAJARAN HARIAN Modul : 03 DESSERTS II Tarikh Hari Masa Bilangan pelajar Nama Pengajar 11 September 2014 Khamis 8.00 pagi – 5. 00 petang 16 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Memeriksa penilaian akhir amali Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 3 : Prepare Hot Dessert 20 OKTOBER 2015 Selasa 11.00 pagi – 5.00 petang 16 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Memeriksa penilaian akhir teori Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II Tarikh 21 OKTOBER 2014 .RANCANGAN PENGAJARAN HARIAN Hari Masa Bilangan pelajar Nama Pengajar Isnin 11.00 pagi – 5. 00 pagi – 5.55 Tengahari 15 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Memeriksa penilaian akhir teori .00 pagi – 12.00 petang 30 Mariam Jamilah Binti Kamaruddin AKTIVITI  Memeriksa penilaian akhir teori Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : BAKERI DAN PASTRI (HBK) Modul : 03 DESSERT II 22 OKTOBER 2015 Khamis 8.RANCANGAN PENGAJARAN HARIAN Hari Masa Bilangan pelajar Nama Pengajar Rabu 8. 00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan.00 pagi – 5.RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 19 September 2014 Ahad 8. kertas kerja dan kertas tugasan . Soal-jawab secara oral serta mengadakan kuiz.Kertas Penerangan 2.6 Perform presentation Kriteria Pencapaian 3.00 pagi – 12.3 Select utensils and equipment 3.3 List types of hot dessert ingredients according to the industry requirement 3.1 Identify hot dessert according to the industry requirement 3. Kertas Tugasan .5 Execute hot desserts preparation 3. Bahan sumber pembelajaran 1. .1.2 Select hot dessert recipe according to the industry requirement 3.4 Select hot desserts ingredients 3.2 Select utensils and equipment 3. Mengadakan perbincangan. 3.RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa 4 x 50 minit 207 mi nit HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 3 : Prepare Hot Dessert 24 September 2014 Rabu 8. .55 tengahari 19 orang Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa 3.1.4 Explain ways of selection hot dessert according to the industry requirement Tugas utama / Proses Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.1.1.1 Obtain hot desserts recipe ( Crepes Suzette dan Crepes with Chocolate Sauce ) 3.Kertas Kerja. 4.2 Determine physical condition of hot dessert ingredients according to the recipe Menunjukcara cara penyimpanan crepes suzette dan crepes with chocolate sauce dengan betul.4.1 Identify types of hot dessert preparation according to the ingredients 3.3.3 Apply proper tools according to the usage 3.4 Apply sanitation and safety according to the protocol Memberikan latihan.4. 3.4 Determine portioning of hot dessert preparation according to the standard portion requirement 3.1 Identify ingredients of hot according to the recipe dessert according the recipe 3.1 Identify types of utensils and equipment for preparing hot desserts according to the preparation requirement 3.2 Explain the important of portioning hot dessert preparation according to the ingredients 3.2.4. Pelajar menghias dan menghidang hasil masakan. 3.2.5 Apply cleanliness in working area according to kitchen sanitation requirement 3.6 Apply proper tools Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.2.4. Menunjukcara teknik membuat crepes suzette dan crepes with chocolate sauce dengan teknik yang betul.2 Explain usage of utensils and equipment for preparing hot dessert according to the recipe 3. Pelajar menjalankan amali.3 Determine quality of hot dessert preparation according to the ingredients 3.2.4.RANCANGAN PENGAJARAN HARIAN 3. .3. 3.Crepes with Chocolate Sauce 3. .4.3 Use appropriate platting according to the recipe 3.4.Crepes Suzette .10 Prepare hot desserts according to the ingredients.4.4.7 Practice minimize wastages according to the establishment 3.9 Discuss and rectify fault in hot dessert according to the preparation. Refleksi Catatan .2 Select an approriate sauces according to the specific dessert 3.8 Prepare hot dessert according to the principal of cooking method 3.6.RANCANGAN PENGAJARAN HARIAN according to the usage 3.6.6.1 Determine portioning and sizes of hot dessert according to the standard portion requirement 3.4 Select the right serving equipment for hot dessert according to the recipe.6. 00 pagi – 5.RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 25 September 2014 Khamis 8. RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II Tarikh Hari 28 September 2014 Ahad . kertas kerja dan kertas tugasan..00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan. 9 Select utensils and equipment 3.00 pagi – 5.10 Select hot desserts ingredients 3.11 Execute hot desserts preparation 3.12 Perform presentation Kriteria Pencapaian 3.8 Select utensils and equipment 3.5 Identify hot dessert Tugas utama / Proses Bahan sumber pembelajaran .7 Obtain hot desserts recipe ( Ulangan Kompetensi bagi pelajar yang belum kompeten ) 3. kertas kerja dan kertas tugasan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard Masa HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 3 : Prepare Hot Dessert 1 Oktober 2014 Rabu 8.RANCANGAN PENGAJARAN HARIAN Masa Bilangan pelajar Nama Pengajar 8.00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan.55 tengahari 19 orang Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa 3.1.00 pagi – 12. Memberikan latihan. Soal-jawab secara oral serta mengadakan kuiz.3. Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.12 Explain the important of portioning hot dessert preparation according to the Pengajar menunjukcara kepada murid dan murid dan murid kompetn Memberikan contoh – contoh dengan kaedah yang betul.8 Apply sanitation and safety according to the protocol 3. .2. Mengadakan perbincangan.Kertas Penerangan 2.5 Identify types of utensils and equipment for preparing hot desserts according to the preparation requirement 3. Pelajar menghias dan menghidang hasil masakan.Kertas Kerja.11 Identify types of hot dessert preparation according to the ingredients 3.7 List types of hot dessert ingredients according to the industry requirement 3. Kertas Tugasan .2.7 Apply proper tools according to the usage 3.1.1. 3.6 Explain usage of utensils and equipment for preparing hot dessert according to the recipe 3.4 Determine physical condition of hot dessert ingredients according to the recipe 3.2. Menunjukcara teknik membuat desserts dengan teknik yang betul.8 Explain ways of selection hot dessert according to the industry requirement 3.4. .1.4.3. 1. Menunjukcara cara penyimpanan desserts dengan betul. Pelajar menjalankan amali.2.6 Select hot dessert recipe according to the industry requirement 3.3 Identify ingredients of hot according to the recipe dessert according the recipe 3.RANCANGAN PENGAJARAN HARIAN 4 x 50 minit 208 mi nit according to the industry requirement 3. 6 Select an approriate sauces according to the specific dessert 3.4.15 Apply cleanliness in working area according to kitchen sanitation requirement 3.6. 3.5 Determine portioning and sizes of hot dessert according to the standard portion requirement 3.14 Determine portioning of hot dessert preparation according to the standard portion requirement 3.8 Select the right serving equipment for hot dessert according to the recipe.Crepes Suzette .RANCANGAN PENGAJARAN HARIAN ingredients 3.7 Use appropriate platting according to the recipe 3.16 Apply proper tools according to the usage 3.4.17 Practice minimize wastages according to the establishment 3.4.Crepes with Chocolate Sauce 3. . .13 Determine quality of hot dessert preparation according to the ingredients 3.18 Prepare hot dessert according to the principal of cooking method 3.6.4.6.4.4.19 Discuss and rectify fault in hot dessert according to the preparation.4.20 Prepare hot desserts according to the ingredients.4.6. kertas kerja dan kertas tugasan.00 pagi – 5.00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan. .RANCANGAN PENGAJARAN HARIAN Refleksi Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 2 Oktober 2014 Khamis 8.. 00 pagi – 12.00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyediakan kertas penerangan.55 tengahari 19 orang Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa .RANCANGAN PENGAJARAN HARIAN RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERTS II 5 Oktober 2014 Ahad 8.00 pagi – 5. kertas kerja dan kertas tugasan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 3 : Prepare Hot Dessert 8 Oktober 2014 Rabu 8. RANCANGAN PENGAJARAN HARIAN Standard Masa Majlis Korban 2014 Kriteria Pencapaian Tugas utama / Proses Bahan sumber pembelajaran Refleksi Catatan Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pelajar Seni Kulinari Tahun 2 menolong dalam agihan dan pemotongan daging korban AJK Agihan Daging HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II 9 Oktober 2014 Khamis 8.00 pagi – 5.00 petang 20 orang Mariam Jamilah Binti Kamaruddin . RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II 12 Oktober 2014 Ahad 8.00 pagi – 5.55 tengahari 19 orang .00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Membuat odering bahan masakan pelajar.00 pagi – 12.RANCANGAN PENGAJARAN HARIAN Pengajar AKTIVITI  Menyemak kertas tugasan dan menyiapkan markah. Jabatan Tajuk Tarikh Hari Masa Bilangan HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 3 : Prepare Hot Dessert 15 Oktober 2014 Rabu 8. RANCANGAN PENGAJARAN HARIAN pelajar Nama Pengajar Learning Standard Masa Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa Menyiapkan kertas tugasan dan Ulangkaji dan menyiapkan odering masakan Kriteria Pencapaian Refleksi Catatan Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Tarikh Hari 16 Oktober 2014 Khamis Tugas utama / Proses Bahan sumber pembelajaran . RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Bilangan pelajar Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II 19 Oktober 2014 Ahad 8.00 pagi – 5. Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II Kompetensi : 3 : Prepare Hot Dessert .00 petang 20 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Membuat odering bahan masakan pelajar.RANCANGAN PENGAJARAN HARIAN Masa Bilangan pelajar Nama Pengajar 8.00 petang 19 orang Mariam Jamilah Binti Kamaruddin AKTIVITI  Menyemak kertas tugasan dan menyiapkan markah.00 pagi – 5. RANCANGAN PENGAJARAN HARIAN Tarikh Hari Masa Bilangan pelajar Nama Pengajar Learning Standard 22 Oktober 2014 Rabu 8.00 pagi – 12.55 tengahari 19 orang Jabatan Tajuk HOSPITALITI Kursus : Seni Kulinari Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa Cuti Deepavali 22-26 SEPTEMBER 2012 . 30 PETANG MENYEMAK KERTAS PENILAIAN AKHIR ( UJIAN BERTULIS )HSK 402 DAN 403 .00 pagi – 5.00 pagi – 5.00 petang Mariam Jamilah Binti Kamaruddin AKTIVITI    PENILAIAN AKHIR SEMESTER 4 2014 ( UJIAN BERTULIS ) MENJADI PENGAWAS PEPERIKSAAN ( HSK 203 ) SELASA 2.00 petang Mariam Jamilah Binti Kamaruddin AKTIVITI  Mengemaskini portfolio guru RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II 27 – 30 Oktober 2014 8.30 PTG – 4.RANCANGAN PENGAJARAN HARIAN Modul Tarikh Hari Masa Nama Pengajar : 03 DESSERT II 26 Oktober 2014 Ahad 8. RANCANGAN PENGAJARAN HARIAN Jabatan Tajuk Tarikh Hari Masa Nama Pengajar HOSPITALITI Kursus : Seni Kulinari Modul : 03 DESSERT II 15-19 NOVEMBER 2015 8.00 petang Mariam Jamilah Binti Kamaruddin/ Ikhwani Maizura bin Md Desa AKTIVITI   15/11/2015   16/11-17/11/2015   18/11/2015     MERENTAS DESA SUKANTARA KEJOHANAN OLAHRAGA KALI KE 22 MENGEMASKINI FAIL PELAJAR MENGEMAS FAIL GURU MENGEMAS BENGKEL BUDAYA TUTUP SEKOLAH .00 pagi – 5. RANCANGAN PENGAJARAN HARIAN 22 NOVEMBER 2015 – 1 JANUARI 2015 CUTI PENGGAL AKHIR SEMESTER . RANCANGAN PENGAJARAN HARIAN .
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