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Assignment CO4

This document provides guidelines for determining the percentage allocation of learning activities and assessments for Level 2. It outlines the recommended percentage ranges for face-to-face, self-directed, and assessment activities for each level. Levels 1-3 recommend 60-95% for face-to-face and 5-20% each for self-directed and assessment activities. Levels 4-5 reduce face-to-face to 35-60% and increase self-directed to 10-50% and 10-60% respectively. Tables are also included showing examples of how learning time would be allocated for different course units based on the percentage guidelines.

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Nur Zaidan
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462 views9 pages

Assignment CO4

This document provides guidelines for determining the percentage allocation of learning activities and assessments for Level 2. It outlines the recommended percentage ranges for face-to-face, self-directed, and assessment activities for each level. Levels 1-3 recommend 60-95% for face-to-face and 5-20% each for self-directed and assessment activities. Levels 4-5 reduce face-to-face to 35-60% and increase self-directed to 10-50% and 10-60% respectively. Tables are also included showing examples of how learning time would be allocated for different course units based on the percentage guidelines.

Uploaded by

Nur Zaidan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PENGIRAAN BAGI PENETAPAN PERATUSAN MASA AKTIVITI PEMBELAJARAN DAN PENILAIAN TAHAP 2

TAHAP BERSEMUKA KENDIRI PENILAIAN JUMLAH KESELURUHAN (%)


(Bersemuka + Penilaian +
Kendiri)

1 60-95 0-20 5-20 100

2 60-95 0-20 5-20 100

3 60-90 5-25 5-15 100

4 35-60 10-50 10-30 100

5 35-50 10-60 10-30 100


PENGIRAAN BAGI PENETAPAN PERATUSAN MASA AKTIVITI PEMBELAJARAN DAN PENILAIAN TAHAP 2

KOD CU Jumlah Pecahan Masa (%) Pecahan Masa (Jam)


Jam (Y) Bersemuk Kendiri Penilaian Jumlah Bersemuka Kendiri Penilaian
a
(A) (B) (C) (A/100 X Y) (B/100 X Y) (C/100 X Y)
HT2 CoCU 1 78 100
Hygiene, Kitchen Safety
And Food Handling
HT2 CoCU 2 72 100
Cooking Technique
HT2 CoCU 3 84 100
Stock, Soups And Hot
Sauce Production
HT2 CoCU 4 102 100
Main Course Production
HT2 CoCU 5 60 100
Rice And Farinaceous
Production
HT2 CoCU 6 60 100
Appetizer Production
HT2 CoCU 7 72 100
Breakfast Production
HT2 CoCU 8 72 100
Dessert Production
HT2 CoCU 9 84 100
Catering Set-Up Activities
HT2 CoCU E1 48 100
Basic Kitchen Equipment
Maintenance
HT2 CoCU E2 48 100
Basic Stewarding
HT2 CoCU E3 84 100
Basic Butchery

PENGIRAAN BAGI PENETAPAN PERATUSAN MASA AKTIVITI PEMBELAJARAN DAN PENILAIAN TAHAP 3
KOD CU Jumlah Pecahan Masa (%) Pecahan Masa (Jam)
Jam (Y) Bersemuk Kendiri Penilaian Jumlah Bersemuka Kendiri Penilaian
a
(A) (B) (C) (A/100 X Y) (B/100 X Y) (C/100 X Y)
HT CoCU 1 248 100
Hygiene, Safety And
Food Handling
HT CoCU 2 200 100
Food Production Quantity
And Quality Control
HT CoCU 3 304 100
Catering Activities
Coordination
HT CoCU 4 248 100
Supervisory
Administrative Function
HT CoCU E1 200 100
Basic Cost Control

CONTOH
JADUAL PEMBAHAGIAN MASA PEMBELAJARAN BERSEMUKA

HT-012-2:2011 HOSPITALITY AND TOURISM


C06: APPETIZER PRODUCTION

Pelan Mengajar Teori Masa bersemuka (Teori) Pelan Mengajar Teori


Work Activities Masa bersemuka (Amali)
(Tajuk) (Amali)

1. Obtain appetizer production


HT-012-2:201
standard recipes
C06/P(1/2)/PM
2. Select appetizer production
equipment and utensils (Nama Tajuk)

3. Select appetizer production


ingredients
HT-012-2:201

4. Carry out stock appetizer C06/P(2/2)/PM


dishes production
(Nama Tajuk)

JUMLAH JAM 111 111

CONTOH
JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) AMALI

HT-012-2:2011 HOSPITALITY AND TOURISM


Work Activities Lesson Plan Work Sheet

1. Obtain appetizer production standard recipes HT-012-2:2011-C06/K(1/2)/PM HT-012-2:2011-C06/K(1/2)


2. Select appetizer production equipment and
(Handle Reception Activities) (Handle Reception Activities)
utensils

HT-012-2:2011-C06/K(2/2)/PM HT-012-2:2011-C06/K(2/2)
3. Select appetizer production ingredients

(Nama Tajuk) (Nama Tajuk)


4. Carry out stock appetizer dishes production

C06: APPETIZER PRODUCTION

CONTOH
JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) TEORI

HT-012-2:2011 HOSPITALITY AND TOURISM


C06: APPETIZER PRODUCTION

Work Activities Lesson Plan Information Sheet Assignment Sheet

HT-012-2:2011-C06/K(1/2)/PM HT-012-2:2011-C06/P(1/2) HT-012-2:2011-C06/T(1/2)


1. Obtain appetizer production
standard recipes (Introduction to front office) (Introduction to front office) (Introduction to front office)

HT-012-2:2011-C06/K(1/2)/PM HT-012-2:2011-C06/P(1/2) HT-012-2:2011-C06/T(1/2)


2. Select appetizer production
equipment and utensils (Nama Tajuk) (Nama Tajuk) (Nama Tajuk)

HT-012-2:2011-C06/K(2/2)/PM HT-012-2:2011-C06/P(2/2) HT-012-2:2011-C06/T(2/2)


3. Select appetizer production
ingredients (Nama Tajuk) (Nama Tajuk) (Nama Tajuk)

HT-012-2:2011-C06/K(2/2)/PM HT-012-2:2011-C06/P(2/2) HT-012-2:2011-C06/T(2/2)


4. Carry out stock appetizer
dishes production (Nama Tajuk) (Nama Tajuk) (Nama Tajuk)
CONTOH
JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) AMALI

Work Activities Lesson Plan Work Sheet

1. Obtain appetizer production standard recipes HT-012-2:2011-C06/K(1/2)/PM HT-012-2:2011-C06/K(1/2)


2. Select appetizer production equipment and
(Handle Reception Activities) (Handle Reception Activities)
utensils

HT-012-2:2011-C06/K(2/2)/PM HT-012-2:2011-C06/K(2/2)
3. Select appetizer production ingredients

(Nama Tajuk) (Nama Tajuk)


4. Carry out stock appetizer dishes production

HT-012-2:2011 HOSPITALITY AND TOURISM

C06: APPETIZER PRODUCTION

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