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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
NAME : 1.___________________________________
: 2.___________________________________
METRIC NO : 1.___________________________________
: 2.___________________________________
COURSE / CODE : HTC296 - PROFESSIONAL TRAINING I
DATE : 22-23 SEPTEMER 2!1"
TIME : REFER TO SCHEDULE

SEMESTER : #UNE- OCT 2!1"
PROGRAMME/CODE : D$%&'() $* C+&$*),- A,./ / HM 110

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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
1.! DESCRIPTION OF PRO#ECT AND TASKS
The test project for cooking will be carried out in rotating modular format over a
period, total project time 2.! 1'+,/. Attached is a sample of the kitchen rotation
system, please refer attachment.
Group of T2O students will prepare the modules.
All recipes must be displayed to the faculty by using the official standard recipe
form provided.
All students should run through the modules over the day of their examination day
two modules to be examined.
All food preparations will commence and conclude on the same day. tudents are
not permitted to do preparations in advance. !o outside ingredients are allowed.
All ingredients provided by the faculty are listed in this examination paper.
2.! MODULE OVERVIE2
"odule # $% & of Total "arks SOUP
"odule ' $%& of Total "arks MAIN COURSE
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
3.! MODULE TIMING
3.1 DAY 1
SESSION 1
MONDAY: 2" SEPT 2!12( MORNING SHIFT
%).%% ( %).'$ *riefing by the +hief ,udge
%).-% ( #%.%% "ise en place .cooking, cutting, etc/
#%.%% ( P,3/3*. M'4+&3 I:APPETI5ER 67+48$*89
#%.%% ( #%.-% 0inal 1reparation for "odule '
#%.-% ( P,3/3*. M'4+&3 2: MAIN COURSE 67+48$*89
#%.-% ( ##.%% +lean work station
##.%% ( ##.-% +omment 23A
3.2 DAY 1
SESSION 2
MONDAY: 2" SEPT 2!12( AFTERNOON SHIFT
%'.%% ( %'.'$ *riefing by the +hief ,udge
%'.-% ( %4.%% "ise en place .cooking, cutting, etc/
%4.%% ( P,3/3*. M'4+&3 I:APPETI5ER 67+48$*89
%4.%% ( %4.-% 0inal 1reparation for "odule '
%4.-% ( P,3/3*. M'4+&3 2: MAIN COURSE 67+48$*89
%4.-% ( %$.%% +lean work station
%$.%% %$.-% +omment 23A
3.3 DAY 2
SESSION 3
MONDAY: 2" SEPT 2!12( MORNING SHIFT
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
%).%% ( %).'$ *riefing by the +hief ,udge
%).-% ( #%.%% "ise en place .cooking, cutting, etc/
#%.%% ( P,3/3*. M'4+&3 I:APPETI5ER 67+48$*89
#%.%% ( #%.-% 0inal 1reparation for "odule '
#%.-% ( P,3/3*. M'4+&3 2: MAIN COURSE 67+48$*89
#%.-% ( ##.%% +lean work station
##.%% ( ##.-% +omment 23A
5
".! MARKING CRITERIA
4.1 DESCRIPTION OF JUDGING
M$/3-E*-P&):3 )*4 C&3)*&$*3// !-1! %'$*./
o 1lanned arrangement of materials for trouble(free working and service. +orrect utili6ation
of working time to ensure punctual completion. +lean, proper working methods during the
competition will also be judged as are the conditions after leaving the kitchen.
C',,3:. P,';3//$'*)& P,3%),).$'* !-3! %'$*./
o +orrect basic preparation of food, corresponding to today7s modern culinary arts.
1reparation should be by practical, acceptable methods that exclude unnecessary
ingredients. The punctual delivery of each entry at the appointed time is a matter of urgent
necessity. Appropriate cooking techni8ues must be applied for all ingredients, including
starches and vegetables.
A,,)*83(3*. )*4 P,3/3*.).$'*/I**'<).$'* !-2! %'$*./
o +lean arrangement, with no artificial garnish and no time(consuming arrangements.
9xemplary plating to ensure an appeti6ing appearance.
T)/.3 !-"! %'$*./
o The typical taste of the food should be preserved. The dish must have appropriate taste
and seasoning. :n 8uality flavour and colour, the dish should conform to today7s standards
of nutritional values.
o 9ach of the ' courses can attract a maximum of #%% points. ;alf points will not be given.
4.2 TABLE OF JUDGING
O=73:.$<3 M),>$*8 S+=73:.$<3 M),>$*8
HYGIENE (MAX 10 POINTS)
19<=!A> .? points/
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
;ands
Tasting 0ingers
*ad ;abits
+orrect and clean uniform
@=<A TAT:=! ( .4 points/
0loor, 0ridge, benches
TOTAL 1!
PREPARATION (MAX 30 POINTS)
@ATAG9 .4 points/
+ommodities
*urntB spoilt
9<C:+9 T:"9 .4 points/
D9 =0 +="1D>=<E :!G<9F:9!T .'
points/
+=<<9+T 9<C:+9 T9"19<ATD<9 .# points/
A:T+;9! A:>> F9"=!T<AT9F ( .) points/
2DA>:TE =0 0==F 1<=FD+9F .$points/
=<GA!:AT:=! A:>> .? points/
1lanning
9fficiency
@orkflow
TOTAL 11 TOTAL 19
PRESENTATION (MAX 20 POINTS)
F:; "99T +<:T9<:A .$ points/
+orrect 9lements
+orrect si6e portion
+>9A! 1>AT9 .' points/
!o pills
0inger 1rints
C:DA> A119A> .) points/
+olours
*alance
TE>9 3 +<9AT:C:TE .$ points/
TOTAL ? TOTAL 13
TASTE @ 6MAA "! POINTS9
+="*:!9F ;A<"=!E .#$ points/
T9GTD<9 .#$ points/
:!F:C:FDA> 0>AC=D< .#% points/
TOTAL "!
0.! BUESTION 1
5.1 "odule # $%& of Total "arks STARTER
M'4+&3 1 STARTER HTC296
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
Fescription To prepare an appeti6er of CREAM OF ROCCOLI SOUP
1resent in appeti6er plate.
All chinaware and glassware will be provided by the faculty.
!o personal chinaware and glassware are permitted to use.
ervice Fetails
2 %',.$'*/ /3,<34 $*4$<$4+)& /$C3
1roduct must be up to date standard of serving, and practicality of
ingredients composition is comply.
"ain ingredients
re8uired
The following ingredients must be included in the dish
CREAM OF ROCCOLI SOUP
GARNISHING 6E.G: GARLIC READ ETC9
*asic ingredients
Dse ingredients from the common table
Dse ingredients from submitted recipe form
Guidelines !o usage of spoons, shot glasses etc. 9verything must be free(standing
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
6.! BUESTION 2
6.1 "odule ' $%& of Total "arks MAIN COURSE
M'4+&3 2 M)$* C'+,/3 HTC296
Fescription
1repare a main course ROASTED SIRLOIN
erve with 1 /)+:3 ($*$(+( .DEMIGLACE ASED/
erve with - types of different cutting vegetables,H
1 TURNED VEGETALESD AND 2 TYPE OTHER CUTTING
VEGETALES
erve with # type of starch H CROBUETTES POTATO
61'(3()439
ervice Fetails 2 %',.$'*/ /3,<34 1'. '* $*4$<$4+)& ()$* :'+,/3 %&).3.
All chinaware and glassware will be provided by the faculty. !o
personal chinaware and glassware are permitted to use.
"ain ingredients
re8uired The following ingredients (+/. =3 $*:&+434 in the dish
+hicken
# Turned Cegetables, And ' Type =ther +utting Cegetables
tarch .;omemade/
Any Femi(glace *ased auce that suitable with the main item.
*asic ingredients
Dse ingredients from the common table
Dse ingredients from submitted recipe form
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
INGREDIENT ORDER LIST
All completed form of recipe must be submitted latest by E SEPTEMER2!1" before
1?!! 60.!!%(9 to A+AF9":+ AFC:=<.
6F)$&+,3/ .' /+=($. '* .$(3 F$&& =3 :'(($..34 .' .13 %3*)&.- '; 1!G (),>/.9
9mail the softcopy of complete recipe form, list of ingredients with amount that will only
need in the recipe toH
MADAM MALISSASAHILLA AD MANAP :
(3&&(3,)1H-)1''.:'(
The ingredients that we provide only based on the list given. +andidate must only use
listed ingredients and the ingredients only will provided based on the amount that
candidates list in the submitted form. "isused or any leftover will be deducted the marks.
List of in!"#i"nts t$%t &!o'i#" fo! "'"!( !o)&
I.3( +*$. I+)*.$.- ('4+&3 ,3(),>
*roccoli no #
irloin
gm
4%%
Femi glace
ml
-%%
+hicken stock
ml
$%%
List of in!"#i"nts
I.3( +*$. I+)*.$.- ('4+&3 ,3(),>
asparagus no
*eef bacon no
black sesame seeds gm
bread crumbs gm
*read white slice
*read 0rench loaf gm
+apsicum ( green no
+apsicum ( red no
+apsicum ( yellow no
carrots nos
celery nos
cheese ( +heddar gm
cheese ( mo66arella gm
cheese ( parmesan gm
cherry tomatoes gm
9gg no
flour ( hard gm
flour ( soft gm
french beans gm
heavy cream ml
herbs ( chives gm
herbs ( oregano gm
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
herbs (basil gm
herbs( parsley gm
herbs( thyme gm
honey gm
leeks gm
lemon piece
"ushroom button gm
mushroom shitake gm
pistachio nuts gm
salted butter gm
tomatoes gm
Turkey ham gm
uht milk ml
vinegar distilled ml
@hite radish gm
Iucchini green Gm
Iucchini( yellow gm
?.! COMMON FOOD J NON-FOOD INGREDIENT LIST
6T' ()>3 )<)$&)=&3 )&& 4)- &'*89
I.3(
Aluminium 0oil
*asic *rown auce
*eef tock 1owder
*lack 1eppercorn
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
*rown ugar
*utcher tring
+hicken tock 1owder
+hilli 1owder
+innamon ticks
+love
+oulis Fe Tomate
+urry 1owder
Fry ;erbs ( 0ull et
Grease proof paper
"ashed 1otatoe
"uslin +loth
!utmeg 1owder
1aprika
1archment 1aper
1lastic @rap
alt
tar Anise
ugar ( +astor
ugar ( Granulated
Tomato 1aste
Turmeric 1owder
@hite 1eppercorn
E.! LIST OF EBUIPMENT AND UTENSILS PROVIDED Y FACULTY

NO UTENSILS AND EBUIPMENT
NOTE
%# :ndividual cutting board
# each
%' cooking pot 3 pans
# set each
%- stock pot
# set each
%4 ' jug blender , # food processor
sharing
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
%$ mixing bowl
#set
%? ' x plastic wrap
sharing
%J ' x foil
haring
%) #%%pcs bamboo skewer
haring
%K "ise en place container ( '% each .round shape/
#set each


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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
K.% RECIPE FOR* + ,TC2-6 PROFESIONAL TRAINING I
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2.
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Cooking Method:
N%0" %n#
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1.
2.
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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
*o#)4" No MODULE 2 (MAI COUR!E)
D%t" "2%05
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Cooking Method: