1.TABLE OF CONTENT Flipbook PDF

1.TABLE OF CONTENT

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TABLE OF CONTENTS No.

Contents

Pages

Standard Practice 1.

Introduction

i-ii

2.

Occupational Structure

iii-iv

3.

Description Of Competency Level

v

4.

Malaysian Skill Certification

vi

5.

Job Competencies

vii

6.

Working Condition

vii

7.

Employment Prospect

vii-viii

8.

Sources Of Additional Information

viii

9.

Approval Date

viii

10.

Acknowledgement

viii

11.

NOSS Development Committee Members

ix

12.

Job Profile Chart

x

13.

Competency Profile (CP)

1-11

Curriculum of Competency Unit (CoCU) 1.

Safety, Health and Hygiene Practices

12-23

2.

Batter and Dough Preparation

26-40

3.

Filling and Creams Preparation

41-53

4.

Pudding Preparation

54-66

5.

Cookies Preparation

67-79

6.

Malaysian Desserts and Kuih Preparation

80-94

7.

Cakes Preparation

95-107

8.

Pastry Product and Material Handling

108-118

9.

Pastry Product Sales & Marketing

119-127

10.

Soft and Hard Roll Preparation

128-140