Draft Ver1: 4-9-20
SAMPLE TEMPLATE B: Module List for TVET Curriculum – Track: Food Production
Cert 2 Academic Track: FP Module hours
(Cookery)
Term Module Code CORE Module Title with brief synopsis and MRA units included Total Theory Lab
2 COM Communicate effectively on the telephone 10 10
Speak English at a basic operational level 20 20
Read and interpret basic instructions, directions and/or diagrams 60 60
3 FHO Develop and update local knowledge 30 30
Maintain hospitality industry knowledge 20 20
Manage quality customer/guest service 20 20
4 HIS Work effectively with colleagues and customers 30 30
Work in a socially diverse environment 25 25
1 WPS Perform basic First Aid procedures 25 15
Implement occupational health and safety procedures 35 35
Perform child protection duties relevant to the tourism industry 15 15
Develop protective environments for children in tourism destinations 25 25
Establish and maintain a safe working environment 60 20
1 ICC Comply with workplace hygiene procedures 20 20
Receive and store kitchen supplies and food stock 15 5 10
Apply basic techniques of commercial cookery 50 10 40
Prepare and store food in a safe and hygienic manner 70 50 20
Perform clerical procedures 15 15
High-lighted in grey: consideration to move this unit from function to core module so that it is a consistent set with FHO, IFC & WPS.
High-lighted in yellow: ‘Orphaned’ unit, parked into ICC (previously from IFC in F&B track)
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Draft Ver1: 4-9-20
Cert 2 Academic Track: FP Module hours
(Cookery)
Term Module Code FUNCTIONAL Module Title with brief synopsis and MRA units included Total Theory Lab
1 FSH Apply standard safety procedures for handling foodstuffs 45 35 10
Comply with workplace hygiene procedures 20 20
2 GDM Prepare a variety of sandwiches 30 5 25
Prepare appetizers and salads 30 5 25
3 SSS Prepare soups 30 5 25
Prepare stock and sauces 30 5 25
4 VEF Prepare vegetables, eggs and farinaceous dishes 50 10 40
5 FPD Present and display food products 30 5 25
Note: Further clustering of units is possible if other technical modules are introduced to meet local needs
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Draft Ver1: 4-9-20
Module Synopsis:
CORE modules
COM – Communications Skills (90hrs)
This module aims to teach students to communicate clearly, courteously and accurately on a personal and professional levels. Besides,
students will learn active listening skills and incorporate these skills into their workplace.
FHO – Fundamentals of Hospitality (20hrs)
This is an introductory module into hospitality business. Students will learn local knowledge and hospitality industry knowledge. This
knowledge will apply to their functional skills and enhance the quality of service provided to guest.
WPS – Workplace Safety (160hrs)
This module aims to impart first aids skills and train students in response to workplace emergencies. They will learn to maintain a safe
workplace for all stakeholders and perform child protection duties relevant to the hospitality industry.
HIS – Hospitality Interpersonal Skills (55hrs)
The students will learn the essence of hospitality and present themselves as hospitable and confident person. They will also learn the skills of
working effectively with colleagues and customers, and in a socially diverse environment.
ICC – Introduction to Commercial Cookery (135hrs)
This is an introductory module to learn and understand commercial cookery. Students will learn different terminologies use in commercial
cookery, prepare and store food hygienically and perform receiving and storing of kitchen supplies and food stock. Besides, the practical
component teach students to apply basic techniques in commercial cookery.
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Draft Ver1: 4-9-20
Module Synopsis:
FUNCTIONAL modules
FSH – Food Safety & Hygiene (65hrs)
This module teaches the fundamental of handling food safely and working hygienically in F&B service. Practice and understand the importance
of personal hygiene. How to clean and maintain tools and equipment. Understand and carry out correct handling, receiving and storing of food
materials. Learn about common food foodborne diseases and ways of preventions.
GDM - Gardemanger (60hrs)
Students will learn to prepare various cold food offered in a delicatessen. This includes various types of appertizers, composite and compose
salads, various types of sandwiches, charcuteries and ready-to-eat foods.
SSS – Stocks, Soups and Sauces(60hrs)
This module aims to provide students the skills of preparing basic stocks, soups and sauces. This is the foundation of cookery for student to
master. Besides learning the foundation of basic stocks, soups and sauces, they will learn the variations of recipes from the foundation.
VEF – Vegetables, Eggs and Farinaceous (50hrs)
In this module, students learn how to prepare different tyoes of vegetables, master the skills of eggs cookery and cook various farinaceous
products. It also covers the handling, processing and storing of vegetables, eggs and farinaceous products.
FPD – Food Presentation and Display (30hrs)
This module aims to provide students the skills and understanding the art of food presentation and display. Understand the principles of food
presentation and display, the procedures for assembling simple to elaborate dishes. The preparation and application of different garnishes.
