DIPLOMA

SENI KULIN
 NAMA PENGGUBAL KURIKULUM
DIPLOMA SENI KULINARI

NO NAMA
Jurulatih Utama
1 TAN SOI EN
Panel Penggubal
2 SITI RUKHINA BINTI SAPUAN
3 NURUL AKMAL AINIE BINTI ABDUL RAZAK
4 NORAZRIN BINTI MOHD SHAHAR
5 SUHAILA BINTI ALIMAN
6 ROHAIDA BINTI MOHAMED
7 LUQMANUL HAKIM BIN ISKANDAR

8 HEMA DAHDI
9 NOOR FARADILA BINTI MANSOR
10 SYAHROM AZHAM BIN AZLAN TAN
11 NORLIZA BINTI YAHYA

NAMA PENASIHAT AKADEMIK

DIPLOMA SENI KULINARI

NO NAMA
Penasihat Akademik
1 DR NOR HAIRUL BIN PALAL

2 PN ROSLINA BINTI AHMAD

3 CHEF AHMAD FARHAN BIN NOORZALI

4 CHEF AHMAD TARMIZI BIN PAZIM

L KURIKULUM
LINARI

NAMA KV NO. TEL. BIMBIT

KV TANAH MERAH 019-9396160

KV ERT SETAPAK,KUALA LUMPUR 019-3866938

KV ERT PUTERI , TEMERLOH 013-3008167
KV KUALA SELANGOR 013-3008132
KV KUALA SELANGOR 013-3225524
KV ERT SETAPAK, KUALA LUMPUR 013-3636404
KV MUAR 012-7578367
KV DATO UNDANG HAJI MUHAMAD
SHARIP 012-2720589
KV LANGKAWI 012-5409380
BPLTV 017-5841789
KV KUALA KANGSAR 011-58206104

AKADEMIK
LINARI

NAMA INSTITUT NO. TEL. BIMBIT

POLITEKNIK TUN SYED NASIR

0197586569
SYED ISMAIL, PAGOH
UiTM 0126516147
EXECUTIVE CHEF HOTEL SAMA-
SAMA 0136282198
CHEF OPERATIONS EXECUTIVE
SOFITEL CITY 0173168842
 ALAMAT e-MEL

tansoien@gmail.com

sitirukhinasapuan@gmail.com
akmal7razak@gmail.com
norazrin_shahar@yahoo.com
su2404@yahoo.com
mohamedrohaida@yahoo.com
luqmankvmuar@gmail.com

hema.dahdi@yahoo.com
faradila865@gmail.com
syah.am@gmail.com

ALAMAT e-MEL

khairulpalal@gmail.com

lyna@salam.uitm.edu.my

farhan.noorzali@samasamahotels.com

lechef.tarmizi@gmail.com
 Senarai Kursus dan Penyelaras (Staf Akademik)
Diploma Seni Kulinari

Bil. Kod Nama kursus Jam kredit

MATAPELAJARAN PENGAJIAN UMUM
1 MPU 2312 Islamic Studies
2
2 MPU 2322 Moral Studies
3 MPU 2162 Malaysia Studies 2 2

4 MPU 2232 Professionalism Ethics 2

5 MPU 2412 Community Service 2

6 MPU 2222 English For Communication 2

TERAS

SEMESTER 1
7 DHA 1113 Food Hygiene And Safety 3
8 DHA 1123 Introduction To Hospitality Industry 3
9 DHA 1234 Basic Food And Cookery 4
10 DHA 1244 Bread And Pastry Making 4
11 UBF 1112 Asas Perakaunan 2
SEMESTER 2
12 DHA 2214 International Cuisine 4
13 DHA 2224 Cake And Confectionery 4
14 DHA 2233 Basic Dining Room Service Operation 3
15 DHA 2244 Malaysian Cuisine 4
 Lampiran 1
Senarai Kursus dan Penyelaras (Staf Akademik)
Diploma Seni Kulinari

Penyelaras
MATAPELAJARAN PENGAJIAN UMUM

TERAS

SEMESTER 1

SEMESTER 2
 Analisis Kurikulum
Diploma Seni Kulinari

KOMPONEN KOD NAMA KURSUS JAM KREDIT JUMLAH

MPU 2312 Islamic Studies

2
MPU 2322 Moral Studies

MATAPELAJARAN MPU 2162 Malaysia Studies 2 2

10
PENGAJIAN UMUM
MPU 2232 Professionalism Ethics 2
MPU 2412 Community Service 2
MPU 2222 English For Communication 2
DHA 1113 Food Hygiene And Safety 3
DHA 1123 Introduction To Hospitality Industry 3
DHA 1234 Basic Food And Cookery 4
DHA 1244 Bread And Pastry Making 4
UBF 1112 Asas Perakaunan 2
DHA 2214 International Cuisine 4
DHA 2224 Cake And Confectionery 4
DHA 2233 Basic Dining Room Service Operation 3
DHA 2244 Malaysian Cuisine 4
UES 3012 Entrepreneurship 2
DHA 3112 Food Nutrition 2
TERAS 76
DHA 3223 Garde Manger 3
DHA 3133 Menu Planning And Development 3
DHA 3143 Food And Beverage Cost Control 3
DHA 3052 Final Yeaf Project I 2
UEB 3112 English For Business 2
DHA 4014 Commercial Cookery 4
DHA 4024 Restaurant Service 4
DHA 4133 Basic Hospitality Marketing 3
DHA 4243 Culinary Artistry 3
DHA 4054 Final Year Project II 4
DJT 50110 On-The-Job Training 10
ELA 3312 Arabic I
2
ELM 3312 Mandarin I
ELA 4322 Arabic II
ELEKTIF 2 6
ELM 4322 Mandarin II
 Lampiran 2
Analisis Kurikulum
Diploma Seni Kulinari

PERATUSAN

10.9

82.6

6.5
 Struktur Kurikulum Semester
Diploma Seni Kulinari

Semester I
Kod Nama kursus Jam kredit Kod
MPU 2312 Islamic Studies MPU 2162
2
MPU 2322 Moral Studies MPU 2222
MPU 2232 Professionalism Ethics 2 MPU 2412
UMH 1112 Food Hygiene And Safety 3 DHA 2214
Tahun
DHA 1123 Introduction To Hospitality Industry 3 DHA 2224
1
DHA 1234 Basic Food And Cookery 4 DHA 2333
DHA 1244 Bread And Pastry Making 4 DHA 2244
UBF 1112 Asas Perakaunan 2
Jumlah 20

Semester III
Kod Nama kursus Jam kredit Kod
ELA 3312 Arabic I ELA 4322
2
ELM 3312 Mandarin I ELM 4322
UES 3012 Entrepreneurship 2 DHA 4014
UEB 3112 English For Business 2 DHA 4024
ESB 3012 Kemahiran Berkomunikasi DHA 4133
Tahun 2 2
ESD 3012 Kemahiran Dinamika DHA 4243
DHA 3112 Food Nutrition 2 DHA 4054
DHA 3223 Garde Manger 3
DHA 3133 Menu Planning And Development 3
DHA 3143 Food And Beverage Cost Control 3
DHA 3052 Final Year Project I 2
Jumlah 21

Semester V
Kod Nama kursus Jam kredit
Tahun 3
Tahun 3
DJT 50110 On-The- Job Training 10

Jumlah 10
 Lampiran 3
ur Kurikulum Semester
ploma Seni Kulinari

Semester II
Nama kursus Jam kredit
Malaysia Studies 2 2
English For Communication 2
Community Service 2
International Cuisine 4
Cake And Confectionery 4
Basic Dining Room Service Operation 3
Malaysian Cuisine 4
Jumlah 21

Semester IV
Nama kursus Jam kredit
Arabic II
2
Mandarin II
Commercial Cookery 4
Restaurant Service 4
Basic Hospitality Marketing 3
Culinary Artistry 3
Final Year Project II 4
Jumlah 20
JUMLAH KESELURUHAN KREDIT 92
STRUKTUR PROGRAM KOLEJ VOKASIONAL, KEMENTERIAN PENDIDIKAN MALAYSIA
BIDANG : : HOSPITALITI
PROGRAM : DIPLOMA SENI KULINARI

KOD KURSUS

KOD SI S2 S3 S4 S5
MPU 2312
MPU 2322
MPU 2162
MPU 2232
MPU 2412
MPU 2222
J

DHA 1113
DHA 1123
DHA 1234
DHA 1244
UBF 1112
DHA 2214
DHA 2224
DHA 2233
DHA 2244
UES 3012
DHA 3112
DHA 3223
DHA 3133
DHA 3143
DHA 3052
UEB 3112
DHA 4014
DHA 4024
DHA 4133
DHA 4243
DHA 4054
DJT 50110
JU

ELA 3312 4322

ELM 3312 4322
ESB 3012
ESD 3012
JUM

JUMLAH JAM-KREDIT MPU 10 11%

JUMLAH JAM-KREDIT TERAS 76 83%
JUMLAH JAM-KREDIT ELEKTIF 6 7%
JUMLAH JAM-KREDIT 92 100%
AL, KEMENTERIAN PENDIDIKAN MALAYSIA

TAH
SEMESTER 1
NAMA KURSUS
L P T
MATAPELAJARAN PENGAJIAN UMUM
ISLAMIC STUDIES
2 0 0
MORAL STUDIES
MALAYSIA STUDIES 2
PROFESIONALISME ETHICS 2 0 0
COMMUNITY SERVICE
ENGLISH FOR COMMUNICATION
JUMLAH JAM / KREDIT MPU 4 0 0
TERAS
FOOD HYGIENE AND SAFETY 3 0 0
INTRODUCTION TO HOSPITALITY INDUSTRY 3 0 0
BASIC FOOD AND COOKERY 2 4 0
BREAD AND PASTRY MAKING 1 6 0
ASAS PERAKAUNAN 1 0 2
INTERNATIONAL CUISINE
CAKE AND CONFECTIONERY
BASIC DINING ROOM SERVICE OPERATION
MALAYSIAN CUISINE
ENTERPRENEURSHIP
FOOD NUTRITION
GARDE MANGER
MENU PLANNING AND DEVELOPMENT
FOOD AND BEVERAGE COST CONTROL
FINAL YEAR PROJECT I
ENGLISH FOR BUSINESS
COMMERCIAL COOKERY
RESTAURANT SERVICE
BASIC HOSPITALITY MARKETING
CULINARY ARTISTRY
FINAL YEAR PROJECT II
ON-THE JOB TRAINING
JUMLAH JAM / KREDIT TERAS 10 10 2
ELEKTIF
ARABIC I / II
MANDARIN LANGUAGE I / II
KEMAHIRAN BERKOMUNIKASI
KEMAHIRAN DINAMIKA
JUMLAH JAM / KREDIT ELEKTIF 0 0 0
JUMLAH KESELURUHAN 14 10 2
JUMLAH KREDIT

JAM KREDIT PERTEMUAN SEM 1

MPU 4
TERAS 16
ELEKTIF 0
 JUMLAH KREDIT 20
JUMLAH JAM PERTEMUAN 26
 DIPLOMA SENI KULINARI
TAHUN 1 TAHUN 2
ESTER 1 SEMESTER 2 SEMESTER 3 SEMESTER
CR-HR L P T CR-HR L P T CR-HR L

2
2 0 0 2
2
2 0 0 2
2 0 0 2
4 6 0 0 6 0 0 0 0 0

3
3
4
4
2
1 6 0 4
1 6 0 4
CUTI SEMESTER

CUTI SEMESTER

CUTI SEMESTER
1 4 0 3
1 6 0 4
2 0 0 2
2 0 0 2
1 4 0 3
2 0 2 3
2 0 2 3
2 0 0 2
2 0 0 2
0
0
3
1
2

16 4 22 0 15 13 4 4 17 6

2 0 0 2 2

2 0 0 2
0 0 0 0 0 2 0 0 4 2
20 10 22 0 21 15 4 4 21 8
92

SEM 2 SEM 3 SEM 4

6 0 0
15 17 18
0 4 2
21 21 20
32 23 32
AHUN 2 TAHUN 3
SEMESTER 4 SEMESTER 5
P T CR-HR L P T CR-HR

KESELURUHAN
0 0 0 0 0 0 0 10 11
CUTI SEMESTER

ON JOB TRANING

KESELURUHAN

8 0 4
8 0 4
0 0 3
4 0 3
4 0 4
10 0 0 10
24 0 18 10 0 0 10 76 83

0 0 2
KESELURUHAN

0 0 2 0 0 0 0 6 7
24 0 20 10 0 0 10 92

SEM 4 SEM 5
0 0
18 10
2 0
20 10
32 10
VERSI 2020
 Lampiran 4
Matrik PLO-PEO
Diploma Seni Kulinari

Matlamat Pendidikan Program

Matlamat program Diploma Seni Kulinari ialah untuk membentuk Pembantu Tukang Masak yang bersedia menyertai pasaran kerja,
usahawan yang berdaya saing, dan mampu melanjutkan pengajian ke peringkat yang lebih tinggi.

Objektif Pendidikan Program (PEO)

Program Diploma Seni Kulinari mampu menghasilkan Pembantu Tukang Masak yang:
PEO1 Berpengetahuan dan berkemahiran tinggi dalam disiplin Seni Kulinari; Pengetahuan, Kemahiran Teknik

PEO2 Efektif dalam komunikasi dan memaparkan ciri kepimpinan yang baik dalam sebuah organisasi; Kemahiran Berkomunikasi,
Kemahiran Sosial/Kerja
Berpasukan/ Pertanggungjawaban,
Kemahiran Kepimpinan
PEO3 Mampu menyelesaikan masalah operasi secara beretika dengan pendekatan yang inovatif, Kemahiran Penyelesaian Masalah,
kreatif dan mampan; Pemikiran Kritikal & Pendekatan
Saintifik, Profesionalisme, Nilai,
Sikap dan Etika
PEO4 Berupaya mengamalkan kemahiran keusahawanan dan pembelajaran sepanjang hayat selari Pembelajaran Sepanjang Hayat &
dengan perubahan persekitaran bagi disiplin Seni Kulinari. Pengurusan Maklumat, Kemahiran
Pengurusan dan Keusahawanan

Hasil Pembelajaran Program (PLO)

Di akhir program Diploma Seni Kulinari, pelajar akan boleh:
PLO1 Menghubungkait pengetahuan, dan prinsip dalam bidang Seni Kulinari; Pengetahuan
Relate knowledge and principal in art of culinary discipline

PLO2 Mengaplikasi kemahiran praktikal dalam bidang Seni Kulinari; Kemahiran Psikomotor/ Teknik
Apply the practical skills in culinary arts

PLO3 Menyelesaikan masalah secara kreatif, inovatif dan efektif dalam bidang Seni Kulinari; Kemahiran Penyelesaian Masalah,
Solve problems relating to culinary arts creatively, innovatively and effectively Pemikiran Kritikal & Pendekatan
Saintifik
PLO4 Berkomunikasi secara berkesan dengan rakan sejawat, komuniti dan ahli profesional; Kemahiran Berkomunikasi
Communicate effectively with peers , community and other professionals
PLO5 Berfungsi dengan berkesan dan bertanggungjawab sebagai individu dan ahli pasukan dalam Kemahiran Sosial/Kerja
melaksanakan pelbagai bidang tugas; Function Berpasukan/ Pertanggungjawaban
effectively and responsibly as an individual and as a member of a team in executing various
tasks

PLO6 Memberi komitmen secara profesional, beretika dan bertanggungjawab selari dengan kod Profesionalisme, Nilai, Sikap dan
amalan profesion; Etika
Commit professionally, ethically and responsibly in line with profession’s code of conduct

PLO7 Mengenalpasti keperluan pembangunan profesional berterusan dan melibatkan diri dalam Pembelajaran Sepanjang Hayat &
pembelajaran sepanjang hayat; Pengurusan Maklumat
Identify the needs of continuous professional development and to engage in long life learning

PLO8 Meningkatkan kemahiran keusahawanan bagi tujuan kemajuan kerjaya; Kemahiran Pengurusan dan
Enhance entrepreneurship skills for career development Keusahawanan
PLO9 Menunjukkan kemahiran kepimpinan yang berkualiti serta efektif. Demonstrate Kemahiran Kepemimpinan
effective and quality leadership skills
 PEO
PEO1 PEO2 PEO3 PEO4
PLO
PLO1 x
PLO2 x
PLO3 x
PLO4 x
PLO5 x
PLO6 x
PLO7 x
PLO8 x
PLO9 x
 Matrik PLO-LO
Diploma Seni Kulinari

8 Domain Hasil Pembelajaran KKM (LO) MQF

Scientific method and crictical thinking

Communication, leader ship and
Ethics, professionalism and
Social skills, teamwork and

Entrepreneurship
Lifelong learning
responsibility

teams skills
Knowledge

humanities
Bil. Hasil Pembelajaran Program (PLO)

Practical
Menghubungkait pengetahuan, dan
PLO1 prinsip dalam bidang Seni Kulinari
x
Mengaplikasi kemahiran praktikal
PLO2 dalam bidang Seni Kulinari
x
Menyelesaikan masalah secara
PLO3 kreatif, inovatif dan efektif dalam x
bidang Seni Kulinari
Berkomunikasi secara berkesan
PLO4 dengan rakan sejawat, komuniti dan x
ahli profesional

Berfungsi dengan berkesan dan

bertanggungjawab sebagai individu
PLO5 dan ahli pasukan dalam
x
melaksanakan pelbagai bidang tugas.

Memberi komitmen secara

profesional, beretika dan
PLO6 bertanggungjawab selari dengan kod
x
amalan profesion.

Mengenalpasti keperluan
pembangunan profesional berterusan
PLO7 dan melibatkan diri dalam
x
pembelajaran sepanjang hayat.

Meningkatkan kemahiran
PLO8 keusahawanan bagi tujuan kemajuan x
kerjaya.

Menunjukkan kemahiran kepimpinan

PLO9 yang berkualiti serta efektif.
x

JUMLAH 1 1 1 1 2 1 1 1
 Matrik Kursus-CLO-LO
Diploma Seni Kulinari

8 Domain Hasil Pembelajaran KKM (LO) MQF

Ethics , professionalism

Communication, leader
Social skills, teamwork

Scientific method and

ship and teams skills
and responsibility

Entrepreneurship
crictical thinking

Lifelong learning
and humanities
Knowledge

Practical
Bil. Kod Nama kursus CLO

MQF 1 MQF 2 MQF 3 MQF 4 MQF 5 MQF 6 MQF 7 MQF 8

MATA PELAJARAN PENGAJIAN UMUM
CLO1 X
1 MPU 2312 Islamic Studies CLO2 X
CLO3 X
CLO1 X
2 MPU 2322 Moral Studies CLO2 X
CLO3 X
CLO1 X
3 MPU 2162 Malaysia Studies 2 CLO2 X
CLO3 X
CLO1 X
4 MPU 2232 Professionalism Ethics CLO2 X
CLO3 X
CLO1 X
5 MPU 2412 Community Service CLO2 X
CLO3 X
CLO1 X
6 MPU 2222 English For Communication CLO2 X
CLO3 X
TERAS
CLO1 X
7 DHA 1113 Food Hygiene And Safety CLO2 X
CLO3 X
CLO1 X
8 DHA 1123 Introduction to Hospitality Industry CLO2 X
CLO3 X
CLO1 X
9 DHA 1234 Basic Food and Cookery CLO2 X
CLO3 X
CLO1 X
10 DHA 1244 Bread And Pastry Making CLO2 X
CLO3 X
CLO1 X
11 UBF 1112 Asas Perakaunan CLO2 X
CLO3 X
CLO1 X
12 DHA 2314 International Cuisine CLO2 X
CLO3 X
CLO1 X
13 DHA 2224 Cake And Confectionery CLO2 X
CLO3 X
CLO1 X
14 DHA 2233 Basic Dining Room Service Operation CLO2 X
CLO3 X
CLO1 X
15 DHA 2244 Malaysian Cuisine CLO2 X
CLO3 X
CLO1 X
16 UES 3012 Enterpreneurship CLO2 X
CLO3 X
CLO1 X
17 DHA 3112 Food Nutrition CLO2 X
CLO3 X
CLO1 X
18 DHA 3223 Garde Manger CLO2 X
CLO3 X
CLO1 X
19 DHA 3133 Menu Planning And Development
 19 DHA 3133 Menu Planning And Development CLO2 X
CLO3 X
CLO1 X
20 DHA 3143 Food And Beverage Cost Control CLO2 X
CLO3 X
CLO1 X
21 DHA 3052 Final Year Project I CLO2 X
CLO3 X
CLO1 X
22 UEB 3112 English For Business CLO2 X
CLO3 X
CLO1 X
23 DHA 4014 Commercial Cookery CLO2 X
CLO3 X
CLO1 X
24 DHA 4024 Restaurant Service CLO2 X
CLO3 X
CLO1 X
25 DHA 4133 Basic Hospitality Marketing CLO2 X
CLO3 X
CLO1 X
26 DHA 4243 Culinary Artistry CLO2 X
CLO3 X
CLO1 X
27 DHA 4054 Final Year Project II CLO2 X
CLO3 X
CLO1 X
28 DJT 50110 On - The- Job Training CLO2 X
CLO3 X
ELEKTIF
CLO1 X
29 ELA 3312 Arabic I CLO2 X
CLO3 X
CLO1 X
30 ELM 3312 Mandarin I CLO2 X
CLO3 X
CLO1 X
31 ELA 4322 Arabic II CLO2 X
CLO3 X
CLO1 X
32 ELM 4322 Mandarin II CLO2 X
CLO3 X
CLO1 X
33 ESB 3012 Kemahiran Berkomunikasi CLO2 X
CLO3 X
CLO1 X
34 ESD 3012 Kemahiran Dinamika CLO2 X
CLO3 X
PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8
20 12 5 5 4 8 4 2
 KURSUS TERAS DISPLIN
20

Bilangan Kursus
20
18
16
14 12
12
10 8
8
5 5
6 4 4
4 2
2
0 Hasil Pembelajaran Program
PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8
 KURSUS TERAS DISPLIN

5 5
4 4
2

Hasil Pembelajaran Program

PLO3 PLO4 PLO5 PLO6 PLO7 PLO8
 LAMPIRAN 2.2

Matrik Kursus-PLO
Diploma Seni Kulinari

Hasil Pembelajaran Program (PLO)

Bil. Kod Nama kursus Kredit K P CTPS CS TS EM LL ES LS

PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9

Mata Pelajaran Pengajian Umum

MPU 2312 /
1 Islamic Studies / Moral Studies 2 x x x
MPU 2322
2 MPU 2162 Malaysia Studies 2 2 x x x
3 MPU 2232 Professionalism Ethics 2 x x x
4 MPU 2412 Community Service 2 x x x

5 MPU 2222 English For Communication 2 x x

Jumlah 10 2 0 2 3 3 2 0 0 2

Teras

6 DHA 1113 Food Hygiene And Safety 3 x x x

7 DHA 1123 Introduction to Hospitality Industry 3 x x x
8 DHA 1234 Basic Food and Cookery 4 x x x
9 DHA 1244 Bread And Pastry Making 4 x x x
10 UBF 1112 Asas Perakaunan 2 x x
11 DHA 2214 International Cuisine 4 x x x
12 DHA 2224 Cake And Confectionery 4 x x x
13 DHA 2233 Basic Dining Room Service Operation 3 x x x
14 DHA 2244 Malaysian Cuisine 4 x x x
15 UES 3012 Enterpreneurship 2 x x x
16 DHA 3112 Food Nutrition 2 x x x
17 DHA 3223 Garde Manger 3 x x x
18 DHA 3133 Menu Planning And Development 3 x x x
19 DHA 3143 Food And Beverage Cost Control 3 x x x
20 DHA 3052 Final Year Project I 2 x x x
21 UEB 3112 English For Business 2 x x x
22 DHA 4014 Commercial Cookery 4 x x x
23 DHA 4024 Restaurant Service 4 x x x
24 DHA 4133 Basic Hospitality Marketing 3 x x x
25 DHA 4243 Culinary Artistry 3 x x x
26 DHA 4054 Final Year Project II 4 x x x
27 DJT 50110 On - The- Job Training 10 x x x
Jumlah 76 19 12 10 3 5 5 8 2 1
Elektif
ULA 3312/ Arabic I /
28 2 x x x
ULM 3312 Mandarin I
ULA 4322/ Arabic II /
29 2 x x x
ULM 4322 Mandarin II
30 ESB 3012 Kemahiran Berkomunikasi
2 x x x
31 ESD 3012 Kemahiran Dinamika

Jumlah 6 2 1 0 3 1 1 1 0 0

Jumlah 92 23 13 12 9 9 8 9 2 3
Bilangan Kursus

19
20
18
16
14 12
12 10
10 MPU
8
TERAS
8
5 5
6
3 3 3
4 2 2 2 2 2
1
2 0 0 0
0
PLO1 PLO2 PLO3 Hasil Pembelajaran
PLO4 PLO5 Diploma Seni
Program PLO6Kulinari PLO7 PLO8 PLO9
Bilan
16
14 12
12 10
10 MPU
8
TERAS
8
5 5
6
3 3 3
4 2 2 2 2 2
1
2 0 0 0
0
PLO1 PLO2 PLO3 Hasil Pembelajaran
PLO4 PLO5 Diploma Seni
Program PLO6Kulinari PLO7 PLO8 PLO9

Bilangan Kursus

23
25

20

13
15 12
9 9 9
8
10

3
5 2

0
1 2 3 4
Jumlah Hasil Pembelajaran 5
Program 6 Kulinari
Diploma Seni 7 8 9
 PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9
MPU 2 0 2 3 3 2 0 0 2
TERAS 19 12 10 3 5 5 8 2 1
 MATRIX PEMETAAN
HASIL PEMBELAJARAN KURSUS (CLO) DENGAN 9 DOMAIN HASIL PEMBELAJARAN KPM (LO) DAN 8 DOM
PROGRAM DIPLOMA SENI KULINARI

9 DOMAIN HASIL PEMBELAJARAN KPM (LO)

Information management

lifelong learning skills

Social skills, teamwork

entrepreneurial skills
Communication skills

Values, ethics, moral

and professionalism
and responsibility

Managerial and
Practical Skills

scientific skills
Thinking and
Knowledge
SEMESTER

HASIL

and
NAMA KURSUS PEMBELAJARAN
KURSUS (CLO)

LO 1 LO 2 LO 3 LO 4 LO 5 LO 6 LO 7 LO 8

CLO1 X
MPU 2312 Islamic
CLO2 X
Studies*
CLO3 X
CLO1 X
MPU 2322
CLO2 X
Moral Studies**
CLO3 X
MPU 2232 CLO1 X
Professionalism CLO2 X
Ethics CLO3
CLO1 X
UBF 1112 Asas
SEMESTER 1

CLO2 X
Perakaunan
CLO3 X
CLO1 X
DHA 1113 Food
CLO2 X
Hygiene And Safety
CLO3 X
DHA 1123 CLO1 X
Introduction to CLO2 X
Hospitality Industry CLO3 X
CLO1 X
DHA 1234 Basic CLO2 X
Food And Cookery
CLO3 X
CLO1 X
DHA 1244 Bread
CLO2 X
And Pastry Making
CLO3 X
CLO1 X
MPU 2162 Malaysia
CLO2 X
Studies 2
CLO3 X
CLO1 X
MPU 2222 English
CLO2 X
For Communication
CLO3 X
CLO1 X
MPU 2412
CLO2 X
Community Service
CLO3
SEMESTER 2

DHA 2214 CLO1 X

International CLO2 X
Cuisine CLO3 X
CLO1 X
DHA 2224 Cake
CLO2 X
And Confectionery
CLO3 X
DHA 2233 Basic CLO1 X
Dining Room CLO2 X
Service Operation CLO3 X
CLO1 X
DHA 2244
CLO2 X
Malaysian Cuisine
CLO3 X
CLO1 X
ELA 3312 Arabic I CLO2 X
CLO3 X
CLO1 X
ELM 3312 Mandarin
CLO2 X
I
CLO3 X
CLO1 X
UES 3012
CLO2 X
Entrepreneurship
 UES 3012
Entrepreneurship
CLO3 X
CLO1 X
UEB 3112 English
CLO2 X
For Business
CLO3 X
ESB 3012 CLO1 X
Kemahiran CLO2 X
Berkomunikasi CLO3 X
SEMESTER 3

ESD 3012 CLO1 X

Kemahiran CLO2 X
Dinamika CLO3 X
CLO1 X
DHA 3112 Food
CLO2 X
Nutrition
CLO3 X
CLO1 X
DHA 3223 Garde
CLO2 X
Manger
CLO3 X
DHA 3133 Menu CLO1 X
Planning And CLO2 X
Development CLO3 X
DHA 3143 Food CLO1 X
And Beverage Cost CLO2 X
Control CLO3 X
CLO1 X
DHA 3052 Final
CLO2 X
Year Project I
CLO3 X
CLO1 X
ELA 4322 Arabic II CLO2 X
CLO3 X
CLO1 X
ELM 4322 Mandarin
CLO2 X
II
CLO3 X
DHA 4014 CLO1 X
Commercial CLO2 X
Cookery CLO3
SEMESTER 4

CLO1 X
DHA 4024
CLO2 X
Restaurant Service
CLO3 X
DHA 4133 Basic CLO1 X
Hospitality CLO2 X
Marketing CLO3 X
CLO1 X
DHA 4243 Culinary
CLO2 X
Artistry
CLO3 X
CLO1 X
DHA 4054 Final
CLO2 X
Year Project II
CLO3 X
SEMESTER 5

CLO1 X
DJT 50110 CLO2 X
On-The-Job Training
CLO3 X
Bilangan Kursus

19
20
18
16
14 12
12 10
10 8
8
5 5
6
3 3 3
4 2 2 2 2 2
1
2 0 0 0
0
PLO1 PLO2 PLO3 Hasil Pembelajaran
PLO4 PLO5 Diploma Seni
Program PLO6Kulinari PLO7 PLO8 PLO9
Bilangan Kursus

23
25

20

13
15 12
9 9 9
8
10
 Bilangan Kursus
23
25

20

13
15 12
9 9 9
8
10

3
5 2

0
1 2 3 4
Jumlah Hasil Pembelajaran 5
Program 6 Kulinari
Diploma Seni 7 8 9
 MATRIX PEMETAAN
MAIN HASIL PEMBELAJARAN KPM (LO) DAN 8 DOMAIN HASIL PEMELAJARAN KKM (LO) MQF
PROGRAM DIPLOMA SENI KULINARI

PEMBELAJARAN KPM (LO) 8 DOMAIN HASIL PEMELAJARAN KKM (LO) MQF

Communication, leadership
Ethics , professionalism
Social skills, teamwork

Scientific method and

and responsibility

Entrepreneurship
crictical thinking
Leadership skills

Lifelong learning
and humanities

and teams skills

Knowledge

Practical
LO 9 MQF 1 MQF 2 MQF 3 MQF 4 MQF 5 MQF 6 MQF 7 MQF 8

X
X
X
X
X
X
X
X
X X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
 X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X X
X X
X X
X
X
X
X
X
X
X
X
X
X
X
X
X

MPU
8
TERAS
5

2 2
1
0 0

O6
Kulinari PLO7 PLO8 PLO9

9
8
 9
8

3
2

6 Kulinari
oma Seni 7 8 9
 Lampiran 6
Matrik Kursus-Taksanomi
Diploma Seni Kulinari

Kognitif Psikomotor Afektif

Respons ketara kompleks

Memberi maklum balas

Responds berpandu

Menghayati nilai
Mengorganisasi
Bil. Kod Nama kursus Kredit

Pengetahuan

Lakuan tulen
Pemahaman

Mekanisme

Menerima
Penilaian
Persepsi

Adaptasi
Sintesis
Analisis
Aplikasi

Menilai
Set
C1 C2 C3 C4 C5 C6 P1 P2 P3 P4 P5 P6 P7 A1 A2 A3 A4 A5
Mata Pelajaran Pengajian Umum

MPU 2312 / Islamic Studies /

1 2 x x x x x x
MPU 2322 Moral Studies

2 MPU 2232 Professionalism Ethics 2 x x x x x x

3 MPU 2412 Community Service 2 x x x
4 MPU 2162 Malaysia Studies 2 2 x x x x x x
5 MPU 2222 English For Communication 2 x x x x x x
Teras
6 DHA 1113 Food Hygiene And Safety 3 x x x x
7 DHA 1123 Introduction to Hospitality Industry 3 x x x x x x
8 DHA 1234 Basic Food and Cookery 4 x x x x x x x x x
9 DHA 1244 Bread And Pastry Making 4 x x x x x x x x
10 UBF 1112 Asas Perakaunan 2 x x x x x x x
11 DHA 2214 International Cuisine 4 x x x x x x x x
12 DHA 2224 Cake And Confectionery 4 x x x x x x x x x
13 DHA 2233 Basic Dining Room Service Operation 3 x x x x x x x
14 DHA 2244 Malaysian Cuisine 4 x x x x x x x x
15 UES 3012 Enterpreneurship 2 x x x x x x
16 DHA 3112 Food Nutrition 2 x x x x x
17 DHA 3223 Garde Manger 3 x x x x x x x x x x
18 DHA 3133 Menu Planning And Development 3 x x x x x x
19 DHA 3143 Food And Beverage Cost Control 3 x x x x x x
20 DHA 3052 Final Year Project I 2 x x x x x x x x x x x x
21 UEB 3112 English For Business 2 x x x
22 DHA 4014 Commercial Cookery 4 x x x x x x x x x x x
23 DHA 4024 Restaurant Service 4 x x x x x x x x x x x
24 DHA 4133 Basic Hospitality Marketing 3 x x x x x
25 DHA 4243 Culinary Artistry 3 x x x x x x x
26 DHA 4054 Final Year Project II 4 x x x x x x x x x x x x x
27 DJT 50110 On -The JobTraining 10 x x x x x x x x x x x
Jumlah 86 26 26 21 3 1 0 13 13 13 5 0 0 0 26 26 17 9 0

30 ULA 3312/ Arabic I /

ULM 3312 Mandarin I 2 x x x x x x x x

31 ULA 4322/ Arabic II /

2 x x x x x x x x x
ULM 4322 Mandarin II
32 ESB 3012/ Kemahiran Berkomunikasi Kemahiran
ESD 3012 Dinamika 2 x x x x x x x x

Jumlah 92 29 29 24 3 1 0 16 16 14 6 0 0 0 29 29 19 9 0

29 29 24 3 1 0 16 16 14 6 0 0 0 29 29 19 9 0

35 25 35
Bilangan Kursus

Bilangan Kursus

Bilangan Kursus

30 29 29
30 29 29
20
25 24
25
16 16
15 14
20 20 19

15 15
10

10 6 10 9
 30 29 29 29 29

Bilangan K

Bilangan K
30

Bilangan K
20
25 24
25
16 16
15 14
20 20 19

15 15
10

10 6 10 9

5
5 3 5
1
0 0 0 0 0
0 0 0
C1 C2Domain
C3 Kognitif
C4 C5 C6 P1 P2 Domain
P3 Psikomotor
P4 P5 P6 P7 A1 A2 Domain
A3AfektifA4 A5
 HASIL PEMBELAJARA

NAMA KURSUS HASIL PEMBELAJARAN KURSUS (CLO)

SEMESTER

Identify the concept of safety and hygiene in foodservice

1
operation (C1,PLO1)
Describe food safety and sanitation system during food flow
DHA 1113 FOOD by referring to safety standard and regulations in Malaysia
2
HYGIENE AND SAFETY (C2,PLO3)

Discuss the type of food borne hazards, food borne illnesses,

3 sanitation and safety action(A2,PLO7)

Describe the scope and opportunities in the hospitality and

1
tourism industry (C2, PLO1)
DHA 1123
INTRODUCTION TO Classify various component of hospitality industry in Malaysia.
2
HOSPITALITY (C3, PLO3)
SEMESTER 1

INDUSTRY
Differentiate trends that effect the development of the
3 hospitality and tourism industry (A3, PLO7)

Explain the variety of cooking techniques and theory related to

1 culinary preparation (C2, PLO1)
DHA 1234 BASIC FOOD Follow proper cooking techniques and using right ingredients
AND COOKERY 2
according to standard recipe (P3,PLO2)
3 Organise proper equipment and utensils according to safety,
health and sanitation standard (A4,PLO6)
Interpret the fundamental chemistry interaction of the
1 ingredients used in creating baked products (C3, PLO1)

Produce quality bread and pastry products using proper

DHA 1244 BREAD AND techniques with suitable ingredients, tools, utensils and
2
PASTRY MAKING equipment. (P3, PLO2)
 DHA 1244 BREAD AND
PASTRY MAKING

Discuss outcomes of the produced bread and pastry products.

3 (A2, PLO8)
Discover flavors, ingredients, seasonings, and cooking
1 techniques of the major world cuisines in keeping with both
traditional and current trends. (C3, PLO1)
DHA 2214 Prepare international cuisine menu based on the theme (P3,
INTERNATIONAL 2
PLO2)
CUISINE
Discuss a variety of techniques, tools, and basic guidelines to
3 optimize food appearance, flavour, taste, texture and
presentation of international cuisine. (A2,PLO6 )

Describe the different types of flours, sugars, variety of

1 ingredients and how these ingredients affect the outcome of
cake and confectionary products. (C2, PLO1)
DHA 2224 CAKE AND Prepare pastry and confectionary products with proper
CONFECTIONERY 2
preparation techniques and decoration (P3, PLO2)
Identify the usage of tools, utensils and equipment in cake and
3
confectionary production (A2, PLO 6)

1 Describe types of service (C2, PLO1)

DHA 2233 BASIC 2. Follow skills and techniques in dining room service operational
2
DINING ROOM SERVICE standard (P3, PLO2)
OPERATION
Discuss types of linen, service utensils and equipment used in
3
foodservice operation ( A2, PLO7)

1 Classify ethnic’s cuisine characteristic in Malaysia (C3, PLO1)

DHA 2244 MALAYSIAN Prepare Malaysian cuisine with proper preparation and cooking
2
CUISINE techniques (P3, PLO2)

Discuss tools, ingredients, ,flavours and appearances according

3
to ethnics in Malaysia(A2,P

Explain processes involved in digestion, absorption , metabolism

1 and utilization of each of macronutrients and major vitamins and
minerals (C2,PLO1)
DHA 3112 FOOD Interpret the concept of nutrition for the wellbeing of a person
NUTRITION 2 regarding health issues in Malaysia. (C3, PLO3)

Discuss the importance of the nutrients and nutrition and their

3
effects to human body (A2, PLO7)
Identify the roles of Garde Manger section and cold kitchen
1 product. (C3, PLO1).

DHA 3223 GARDE Prepare range of cold kitchen product according to standard
MANGER 2 recipe. (P3, PLO2)

Organise proper equipment and utensils according to safety,

3 health, and sanitation food preparation standard. ( A4,PLO6)

Explain types of menu, structure of menu including classical and

1
modern menu in foodservice industry (C2, PLO1)
DHA 3133 MENU Determine converting recipes in menu planning (C4, PLO3)
PLANNING AND 2
SEMESTER 3

DEVELOPMENT
 DHA 3133 MENU
PLANNING AND

SEMESTER 3
DEVELOPMENT
Discuss the basic principles of menu creation including menu
3 writing, design selecting and menu merchandising. (A2,PLO7)

Describe key concept in cost control and quality assurance. (C2,

1
PLO1)
DHA 3143 FOOD AND
BEVERAGE COST 2 Calculate cost of a food sale (C3, PLO3)
CONTROL
3 Explain food flow process (A3, PLO5)

Identify project proposal/ideas/framework for discipline-based

1 project (C4, PLO1)
DHA 3052 FINAL YEAR Construct proper project proposal according to proposal
PROJECT I 2
guidelines (P4, PLO2)

3 Perform presentation of the final project proposal (A2, PLO4)

Operate a kitchen for meal service with menu design and plate
1 presentation for a variety of courses (C3, PLO1)

DHA 4014 COMMERCIAL Demonstrate the principles of control and management the
COOKERY 2 production of food items (P3, PLO2)

3. Organise food production team in commercial cookery

3
operation (A4, PLO9)
1 Apply concept style, service, menus and pricing for different
types of different foodservice operation (C3, PLO1)
Organise different style of services, design menu, sales and
DHA 4024 RESTAURANT 2 promotion strategies in commercial food production (P4, PLO2)
SERVICE

Prepare foodservice documentation for restaurant operation(A4,

3
PLO5)
Describe in writing the functions of marketing management and
1 services in order to understand the consumer behaviour
according to the hospitality services. (C2, PLO1).
DHA 4133 BASIC
HOSPITALITY Interpret the process of marketing planning and information
2
MARKETING relating to product services through presentation.(C3, PL03)
Perform a group project regarding the process for designing and
SEMESTER 4

3 producing the printed menu in food service marketing.(A2,

PLO5).

Explain the basic principles of food carving, food styling and

1 photography and creative food display (C2, PLO1)

DHA 4243 CULINARY Practice food carving, food styling and photography and creative
ARTISTRY 2 food display. (P3, PLO2)

3. Organise work project based on food styling and

3
photography. (A4, PLO5)
Construct discipline-based project based on the approved
1
proposal/ideas/framework (C5, PLO3)
Execute the discipline-based project according to approved
2
DHA 4054 FINAL YEAR proposal/ideas/framework (P4, PLO2)
PROJECT II
DHA 4054 FINAL YEAR
PROJECT II
Organise resources (material, equipment, manpower, etc )
according to the approved project proposal/ideas/framework
3
(A4, PLO4)
Bilangan Kursus

12

10 10
10

2
2
1 1
0
0
C1 C2 C3 C4 C5 C6
Domain Kognitif

Bilangan Kursus
18 17
16

14

12

10

0
K
 HASIL PEMBELAJARAN KURSUS (CLO) DENGAN HASIL PEMBELAJARAN PROGRAM (PLO)
DIPLOMA SENI KULINARI

ARAS TAKSONOMI
KOGNITIF PSIKOMOTOR AFEKTIF

Respons ketara kompleks

Memberi maklum balas

Responds berpandu
CLO)

Menghayati nilai
Mengorganisasi
Pengetahuan

Lakuan tulen
Pemahaman

Mekanisme

Menerima
Penilaian

Adaptasi
Persepsi
Aplikasi

Sintesis
Analisis

Menilai
Set

C1 C2 C3 C4 C5 C6 P1 P2 P3 P4 P5 P6 P7 A1 A2 A3 A4 A5

C1, PLO1
X

C2, PLO3
X

A2, PLO7
X

C2, PLO1
X

C3, PLO3
X

A3, PLO7
X

C2, PLO1
X

P3, PLO2 X

A4, PLO6 X

C3, PLO1
X

P3, PLO2
X
A2, PLO8
X

C3, PLO1
X

P3, PLO2
X

A2, PLO6
X

C2, PLO1
X

P3, PLO2
X

A4, PLO6
X

C2, PLO1 X
P3, PLO2
X

A2, PLO7
X

C3, PLO1
X

P3, PLO2
X

A2, PLO7
X

C2, PLO1
X

C3, PLO3
X

A2, PLO7
X

C3, PLO1
X

P3, PLO2
X

A4, PLO6
X

C2, PLO1
X

C4, PLO3 X
A2, PLO7
X

C2, PLO1
X

C3, PLO3 X
A3, PLO5 X
C4, PLO1
X

P4, PLO2
X

A2, PLO X

C3, PLO1
X

P3, PLO2
X

A4, PLO9
X

C3, PLO1 X

P4, PLO2
X

A4, PLO5
X

C2, PLO1
X

C3, PLO3
X

A2, PLO5
X

C2, PLO1
X

P3, PLO2
X

A4, PLO5
X

C5, PLO3
X

P4, PLO2
X
 A4, PLO4
X

1 10 10 2 1 0 0 0 9 3 0 0 0 0 9 2 7 0
-9 0 8 1 1 0 0 -9 6 3 0 0 0 -9 7 -5 7 -17
24 12 18
Bilangan Kursus

10
9
9
8

5
4
3
3
2

1
0 0 0 0 0
0
P1 P2 P3 P4 P5 P6 P7
Domain Psikomotor
Bilangan Kursus

18 17
16

14
12
12

10

8 7
6
6
4 4
4
2
2 1
0
K P CTPS CS TS EM LL ES
Hasil Pembelajaran Program Seni Kulinari
 O)

X
X
X
X
K
Knowledge

PLO1

X
X
P
Practical

PLO2
Critical Thinking & Problem

X
X
CTPS
PLO3
Solving

CS
Communication Skill

PLO4
TS
Teamwork / Sosial Skill

PLO5

X
Ethics and Moral

EM
PLO6

X
LL
Long-Life Learning
HASIL PEMBELAJARAN PROGRAM (PLO)

PLO7
ES

Entrepreneurship Skill
PLO8
LS

Leadership Skill
PLO9
 X

X
 X

X
 X

17 12 7 2 4 4 6 1 1
5 5 5 -2 0 -2 5 0 1
54
Bilangan Kursus

10
9
9

8
7
7

5
4

3
2
2

1
0 0
0
A1 A2 A3 A4 A5
Domain Afektif

1 1

LL ES LS
 LAMPIRAN 2.4
Matrik Kursus-Taksanomi
Diploma Seni Kulinari

PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9

CTPS CS TS CTPS LL ES LS
Bil. Kod Nama kursus Kredit

CTPS1
CTPS2
CTPS3

EM1
EM2
CS1
CS2
CS3

ES1
TS1
TS2
TS3

LS1
LS2
LL1
LL2
Mata Pelajaran Pengajian Umum
MPU 2312 / Islamic Studies /
1 MPU 2322 Moral Studies
2 x x x x x x

2 MPU 2232 Professionalism Ethics 2 x x x x x x x

3 MPU 2412 Community Service 2 x x x x x x x x

4 MPU 2162 Malaysia Studies 2 2 x x x x x
5 MPU 2222 English For Communication 2 x x x x x x
Teras
6 DHA 1113 Food Hygiene And Safety 3 x x x x x
7 DHA 1123 Introduction to Hospitality Industry 3 x x x x x
8 DHA 1234 Basic Food and Cookery 4 x x
9 DHA 1244 Bread And Pastry Making 4 x
10 UBF 1112 Asas Perakaunan 2 x x
11 DHA 2214 International Cuisine 4 x x
12 DHA 2224 Cake And Confectionery 4 x x
13 DHA 2233 Basic Dining Room Service Operation 3 x x
14 DHA 2244 Malaysian Cuisine 4 x x
15 UES 3012 Enterpreneurship 2 x x x x x x
16 DHA 3112 Food Nutrition 2 x x x x x
17 DHA 3223 Garde Manger 3 x x
18 DHA 3133 Menu Planning And Development 3 x x x x x
19 DHA 3143 Food And Beverage Cost Control 3 x x x x x x
 20 DHA 3052 Final Year Project I 2 x x x
21 UEB 3112 English For Business 2 x x x x x x
22 DHA 4014 Commercial Cookery 4 x x
23 DHA 4024 Restaurant Service 4 x x x
24 DHA 4133 Basic Hospitality Marketing 3 x x x x x x
25 DHA 4243 Culinary Artistry 3 x x x x x x
26 DHA 4054 Final Year Project II 4 x x x x x x
27 DJT 50110 On -The JobTraining 10 x x x x x
Elektif
31 ULA 3312/ Arabic I /
ULM 3312 Mandarin I
2 x x x

32 ULA 4322/ Arabic II /

ULM 4322 Mandarin II
2 x x x x x

33 ESB 3012/ Kemahiran Komunikasi / Kemahiran

ESD 3022 Dinamika 2 x x x x x x x x

Jumlah 92 12 12 12 9 9 9 9 9 9 8 8 9 9 2 3 3
B ila n g a n ku rsu s

18
15
12 12 12
12
9 9 9 9 9 9 9 9
9 8 8

6
3 3
3 2

0
CTPS1 CTPS2 CTPS3 CS1 CS2 CS3 TS1
Tahap Kemahiran
TS2 TS3
Insaniah EM1 EM2 LL1 LL2 ES1 LS1 LS2
 3

1 LS2
 Lampiran 8
Jam Belajar Pelajar (SLT)
Diploma Seni Kulinari

Pembelajaran Bersemuka Pembelajaran Kendiri Penilaian Formal

Pembelajar
an Pembelajar Jumlah
Jam
an Tak Jam Nilai
Pengajaran Berpusatka Pembelajaran
Persedia Penilaian Peperiksaan Akhir
Bil. Kod Nama kursus Kredit n Berpusatkan Pelajar (SCL) Bersemuka Ulangk Belajar Kredit
an Berterus Pelajar (SLT/40)
Pensyarah (spt aji
Penilaian an (SLT)
(TCL) tugasan,
projek dll)
K T A Syarahan Amali/Tutorial
Aktiviti SCL lain Teori Amali

Mata Pelajaran Pengajian Umum

MPU 2312 Islamic Studies 28 0 0 10 28 7 5 2 0 80
1 2 2 0 0 2
MPU 2322 Moral Studies 28 0 0 12 28 6 4 2 0 80
2 MPU 2162 Malaysia Studies 2 2 2 0 0 28 0 0 5 28 9.5 7.5 2 0 80 2
3 MPU 2222 English For Communication 2 2 0 0 28 0 0 19 28 2.5 1 1.5 0 80 2
4 MPU 2232 Professionalism Ethics 2 2 0 0 28 0 0 14 28 5 5 0 0 80 2
5 MPU 2412 Community Service 2 2 1 0 28 14 0 8 28 1 1 0 0 80 2
Teras
6 DHA 1113 Food Hygiene And Safety 3 3 0 0 39 0 3 23.5 39 7.75 4.75 3 0 120 3
7 DHA 1123 Introduction To Hospitality Industry 3 3 0 0 39 0 3 23.5 39 7.75 4.75 3 0 120 3
8 DHA 1334 Basic Food and Cookery 4 2 0 4 25 56 3 32 25 9.5 9.5 0 3 160 4
9 DHA 1244 Bread And Pastry Making 4 1 0 6 11 84 3 34.5 11 8.25 8.25 0 3 160 4
10 UBF 1112 Asas Perakaunan 2 1 1 0 14 14 0 23 14 7.5 5.5 2 0 80 2
11 DHA 2214 International Cuisine 4 1 0 6 11 84 3 34.5 11 8.25 8.25 0 3 160 4
12 DHA 2224 Cake And Confectionary 4 1 0 6 11 84 3 34.5 11 8.25 8.25 0 3 160 4
13 DHA 2233 Basic Dining Room Service Operation 3 1 0 4 11 56 3 25 11 7 7 0 3 120 3
14 DHA 2244 Malaysian Cuisine 4 1 0 6 11 84 3 34.5 11 8.25 8.25 0 3 160 4
15 UES 3012 Enterpreneurship 2 1 0 1 14 14 0 34 14 2 2 0 0 80 2
16 DHA 3112 Food Nutrition 2 2 0 0 25 0 3 13.5 25 6.75 4.75 2 0 80 2
17 DHA 3223 Garde Manger 3 1 0 4 11 56 3 22.5 11 8.25 8.25 0 3 120 3
18 DHA 3133 Menu Planning And Development 3 2 2 0 25 28 3 23.5 25 7.75 4.75 3 0 120 3
19 DHA 3143 Food And Beverage Cost Control 3 2 2 0 25 28 3 23.5 25 7.75 4.75 3 0 120 3
20 DHA 3051 Final Year Project I 2 2 0 0 25 0 3 19 25 4 4 0 0 80 2
21 UEB 3112 English For Business 2 2 0 0 28 0 0 14 28 5 3 2 0 80 2
160 DHA 4014 Commercial Cookery 4 0 0 8 0 112 0 11.5 0 18.25 18.25 0 0 160 4
23 DHA 4024 Restaurant Service 4 0 0 8 0 112 0 11.5 0 18.25 18.25 0 0 160 4
24 DHA 4133 Basic Hospitality Marketing 3 3 0 0 39 0 3 23.5 39 7.75 4.75 3 0 120 3
25 DHA 4243 Culinary Artistry 3 1 0 4 11 56 3 22.5 11 8.25 8.25 0 3 120 3
26 DHA 4054 Final Year Project II 4 2 0 4 25 56 3 19 25 16 16 0 0 160 4
27 DJT 50110 On The-Job Training 10 0 0 10 0 140 0 260 0 0 0 0 0 400 10
Elektif
31 ULA 3312 Arabic I 28 0 0 16 28 4 2 2 0 80
2 2 0 0 2
32 ULM 3312 Mandarin I 28 0 0 18 28 3 1 2 0 80
33 ULA 4322 Arabic II 28 0 0 16 28 4 2 2 0 80
2 2 0 0 2
34 ULM 4322 Mandarin II 28 0 0 18 28 3 1 2 0 80
35 ESB 3012 Kemahiran Berkomunikasi 14 14 0 24 14 7 7 0 0 80
2 1 1 0 2
36 ESD 3012 Kemahiran Dinamika 14 14 0 24.5 14 6.75 6.75 0 0 80
Jumlah 92 47 7 71 708 1106 48 947.5 708 241.25 204.75 36.5 24 3600 92
tiada PA Teori

perubahan kredit drp 3 -4

perubahan jam PA amali drp 2 kpd 3 jam

perubahan kredit drp 1 -2

 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional…………………………………………….., Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Food Hygiene and Safety
Kod: DHA 1113

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI

100% students
Identify the concept of safety and hygiene in Lectures & Student obtained
C1 Quiz
foodservice operation (C1,PLO1) Centered Learning minimum of 40%
marks and above

Lectures,
Describe food safety and sanitation system 100% students
during food flow by referring to safety Student Centered obtained
C2 Learning Activities Test
standard and regulations in Malaysia minimum of 40%
(C2,PLO3) marks and above
2

Presentation & 100% students

Discuss the type of food borne hazards, food Lectures & Student
Assignment obtained
borne illnesses, sanitation and safety  A2 Centered Learning
minimum of 40%
action(A2,PLO7) Activities
3 marks and above

Total 1 1  1

Level of Learning Taxonomy

 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional ………………………………...Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Introduction To Hospitality Industry
Kod: DHA 1123

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI
100% students
Lecture & Student
Describe the scope and opportunities in the obtained
1 C2 Centered Learning Quiz & Test
hospitality and tourism industry (C2, PLO1) minimum of 40%
Activities
marks and above

100% students
Classify various component of hospitality obtained
2 C3 Lecture, Assignment
industry in Malaysia. (C3, PLO3) minimum of 40%
marks and above

100% students
Differentiate trends that effect the Lecture & Student
obtained
3 development of the hospitality and tourism A3  Centered Learning
minimum of 40%
industry. (A3, PLO7) Activities
Presentation marks and above
Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional ……………………………..., Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Basic Food and Cookery
Kod: DHA 1334

Pemetaan kepada PLO

Kaedah
Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian
Pentaksiran

Explain the variety of cooking techniques and Quiz

Lectures & Student Centered Learning
1 theory related to culinary preparation (C2, C2 Test
Activities
PLO1)

Follow proper cooking techniques and using Weekly

2 right ingredients according to standard recipe P3 Demonstration & Practical Assessment &
(P3,PLO2) Practical Test

Organise proper equipment and utensils

3 according to safety, health and sanitation A4 Lectures & practical Assignment
standard (A4,PLO6)
Total 1 1 1 
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional……………………………., Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Bread And Pastry Making
Kod: DHA 1244

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI

100% students
Interpret the fundamental chemistry Lectures & Student Test, Assignment
C3 obtained
1 interaction of the ingredients in producing Centered Learning
minimum of 40%
baked products (C3, PLO1) Activities
marks and above
Produce quality bread and pastry products
using proper techniques with suitable 100% students
Demonstration Practical
ingredients, tools, utensils and equipment. Weekly Assessment & obtained
P3
(P3, PLO2) Practical Test minimum of 40%
marks and above
2

100% students
Lecture, Practical &
Discuss outcomes of the produced bread and Weekly Assessment & obtained
A2 Student Centered
pastry products. (A2, PLO8) Practical Test minimum of 40%
Learning Activities
marks and above
3
Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
 Hasil Pembelajaran, Penyampaia

Nama PPT: Kolej Vokasional ……………………………………... , Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: International Cuisine
Kod: DHA 2214
Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO 1 PLO 2 PLO 3 PLO 4 PLO 5 PLO 6

Discover flavors, ingredients, seasonings, and cooking

1 techniques of the major world cuisines in keeping with C3
both traditional and current trends. (C3, PLO1)

2 Prepare international cuisine menu based on the theme P3

(P3, PLO2)

Discuss a variety of techniques, tools, and basic

guidelines to optimize food appearance, flavour, taste,
3 texture and presentation of international cuisine. A2
(A2,PLO6 )

Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor

C1 Knowledge P1
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional, Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Cake And Confectionery
Kod: DHA 2223

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI
Describe the different types of flours, sugars, Lectures & Student 100% students
variety of ingredients and how these ingredients Centered Learning obtained
1 affect the outcome of cake and confectionary C2 Quiz, Test minimum of 40%
Activities
products. (C2, PLO1) marks and above

Weekly Assessment 100% students

Prepare pastry and confectionary products with Practical Practical Test obtained
2 proper preparation techniques and decoration  P3 Demonstration Final Exam minimum of 40%
(P3, PLO2) marks and above

Identify the usage of tools, utensils and Lectures & Student 100% students
equipment in cake and confectionary  A4 Centered Learning obtained
3 Assignment minimum of 40%
production (A4, PLO 6) Activities
marks and above
Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
C3 Application P3 Guided Response A3 Valuing
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus
Nama PPT: Kolej Vokasional ………………………………., Kementerian Pendidikan Malaysia
Program: Diploma Seni Kulinari
Kursus: Basic Dining Room Service Operation
Kod: DHA 2233
Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI

100% students
Lectures & Student
Describe types of service (C2, PLO1) obtained
1 C2 Centered Learning Quiz& Test
minimum of 40%
Activities
marks and above

Demonstration Weekly Assessment

Practical 100% students

Follow skills and techniques in dining room obtained
2 service operational standard (P3, PLO2) P3
minimum of 40%
Practical Test marks and above

100% students
Discuss types of linen, service utensils and Demonstration &
equipment used in dining room service obtained
3  A2 Student Centered Assignment (Report)
operation ( A2, PLO7) minimum of 40%
Learning
marks and above

Total 1 1  1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus
Nama PPT: Kolej Vokasional …………………………………….., Kementerian Pendidikan Malaysia
Program: Diploma Seni Kulinari
Kursus: Malaysian Cuisine
Kod: DHA 2244
Pemetaan kepada PLO
Hasil Pembelajaran Kursus (CLO) PLO 1 PLO2 PLO3 PLO4 PLO 5 PLO 6 PLO 7 PLO 8

Classify ethnic’s cuisine characteristic in

1 Malaysia (C3, PLO1) C3

2 Construct Malaysian cuisine with proper P3

preparation and cooking techniques (P3, PLO2)

Discuss tools, ingredients, ,flavours and

3 appearances according to ethnic in Malaysia A2 
(A2,PLO7)

Total 1 1 1 
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional ……………………………………….. Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Food Nutrition
Kod: DHA 3112

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI

Explain processes involved in digestion,

Lectures & Student 100% students
absorption , metabolism and utilization of each
1 C2 Centered Learning Quiz obtained 50%
of macronutrients and major vitamins and
Activities marks and above
minerals (C2,PLO1)

Interpret the concept of nutrition for the Lectures, Practical & 100% students
2 wellbeing of a person regarding health issues  C3 Student Centered Test obtained 50%
in Malaysia. (C3, PLO3) Learning Activities marks and above

Discuss the importance of the nutrients and Lectures & Student 100% students
Assignment &
3 nutrition and their effects to human body (A2,  A2 Centered Learning obtained 50%
Presentation
PLO7) Activities marks and above

Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
C3 Application P3 Guided Response A3 Valuing
C4 Analysis P4 Mechanism A4 Organising
C5 Synthesis P5 Complex Overt Response A5 Internalising
C6 Evaluation P6 Adaptation
P7 Origination
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional…………………………., Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Garde Manger
Kod: DHA 3223

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI
100% students
Identify the role of Garde Manger section in
Lecture & Student obtained
1 the professional kitchen and how its links with C3 Quiz & Test
Centered Learning minimum of 40%
the rest of the kitchen brigade (C3, PLO1)
marks and above

Weekly Assessment 100% students

Prepare range of cold kitchen product Demonstration & Practical Test obtained
2 P3
according to standard recipe. (P3, PLO2) Practical Final Exam minimum of 40%
marks and above

Weekly Assessment 100% students

Organise proper equipment and utensils
Lecture & Student Practical Test obtained
3 according to safety, health, and sanitation A4
Centered Learning Final Exam minimum of 40%
food preparation standard. ( A4,PLO6)
marks and above
Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
C3 Application P3 Guided Response A3 Valuing
C4 Analysis P4 Mechanism A4 Organising
C5 Synthesis P5 Complex Overt Response A5 Internalising
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional………………………………., Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Menu Planning and Development
Kod: DHA 3133

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI

100% students
Explain types of menu, structure of menu Lecture, Student obtained
including classical and modern menu in  C2 Quiz
Centered Learning minimum of 40%
foodservice industry (C2, PLO1) marks and above

100% students
Determine converting recipes in menu Lecture, Student obtained
C4  Test
planning (C4, PLO3) Centered Learning minimum of 40%
2 marks and above

100% students
Discuss the basic principles of menu creation
Lecture, Student Assignment & obtained
including menu writing, design selecting and A2
Centered Learning Presentation minimum of 40%
menu merchandising. (A2,PLO7)
marks and above
3
Total  1 1 1

Level of Learning Taxonomy

 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional …………………………….., Kementerian Pendidik Matrik ini perlu dilampirkan bersam

Program: Diploma Seni Kulinari 1. Objektif Pendidikan Program (PE

Kursus: Food And Beverage Cost Control 2. Hasil Pembelajaran Program (PL

Kod: DHA 3143

Pemetaan kepada PLO

Kaedah
Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian
Pentaksiran

Describe key concept in cost control and quality

1 C1 Lecture & Student Centered Learning Activities Quiz
assurance(C1, PLO1)

2 Calculate cost of a food sale (C3, PLO3) C3 Lecture & Student Centered Learning Activities Test

Assignment &
3 Explain food flow process (A3, PLO5) A3 Lecture & Student Centered Learning Activities
Presentation

Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
C3 Application P3 Guided Response A3 Valuing
C4 Analysis P4 Mechanism A4 Organising
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT: Kolej Vokasional……………………..., Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Final Year Project I
Kod: DHA 3052

Pemetaan kepada PLO

PLO PLO PLO PLO PLO PLO PLO
Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 Kaedah Penyampaian Kaedah Pentaksiran KPI
3 4 5 6 7 8 9

100% students
Project Consultation/
Identify proposal/ideas/framework for Proposal obtained
1 C4 Discussion/
discipline-based project (C4,PLO1) Log Book minimum of 40%
Implementation
marks and above

Construct proper project proposal according to 100% students

Project Consultation/
proposal guidelines obtained
2 P4 Discussion/ Work process
(P4, PLO2) minimum of 40%
Implementation
marks and above

100% students
Project Consultation/
Perform presentation of the final project obtained
3 A2 Discussion/ Presentation
proposal (A2, PLO4) minimum of 40%
Implementation
marks and above
Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
C3 Application P3 Guided Response A3 Valuing
 Hasil Pembelajaran, Penyampaian dan Pentaksiran Kursus

Nama PPT : Kolej Vokasional ……………………………………. Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Commercial Cookery
Kod: DHA 4014
Pemetaan kepada PLO
Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI
100% students
Operate a kitchen for meal service with menu Lecture & Student obtained
1 design and plate presentation for a variety of C3 Quiz
Centered Learning minimum of 40%
courses (C3, PLO1) marks and above

Demonstration, 100% students

Demonstrate the principles of control and obtained
2 management the production of food items (P4, P4 Weekly assessment minimum of 40%
PLO2)
Practical marks and above

100% students
Organise food production team in commercial Practical & Student Weekly assessment obtained
3 A4
cookery operation (A4, PLO9) Centered Learning minimum of 40%
marks and above

Total 1 1 1
 Nama PPT: Kolej Vokasional ……………………………… Kementerian Pendidikan Malaysia
Program: Diploma Seni Kulinari
Kursus: Restaurant Service
Kod: DHA 4024

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Penaksiran KPI

100% students
Apply concept style, service, menus and pricing
Student Centered obtained
1 for different types of different foodservice C3 Quiz
Learning minimum of 40%
operation (C3, PLO1)
marks and above

100% students
Organise different style of services, design menu,
Practical & Student Weekly Assessment obtained
2 sales and promotion strategies in commercial P4
Centered Learning minimum of 40%
food production (P4, PLO2)
marks and above

SOD Report 100% students

Prepare foodservice documentation for restaurant Student Centered obtained
3 A4
operation(A4, PLO5) Learning minimum of 40%
Presentation marks and above

Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor Affective
C1 Knowledge P1 Perception A1 Receiving
C2 Comprehension P2 Set A2 Responding
C3 Application P3 Guided Response A3 Valuing
C4 Analysis P4 Mechanism A4 Organising
C5 Synthesis P5 Complex Overt Response A5 Internalising
 Hasil Pembelajaran, Penyampaian dan Pentaksiran K

Nama PPT: Kolej Vokasional ………………………………….. Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Basic Hospitality Marketing
Kod: DHA 4133

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9

Describe in writing the functions of marketing

management and services in order to
1 C2
understand the consumer behaviour according
to the hospitality services. (C2, PLO1).

Interpret the process of marketing planning

2 and information relating to product services C3
through presentation.(C3, PL03)

Perform a group project regarding the process

3 for designing and producing the printed menu A2
in food service marketing.(A2, PLO5).

Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor
C1 Knowledge P1 Perception
C2 Comprehension P2 Set
C3 Application P3 Guided Response
C4 Analysis P4 Mechanism
C5 Synthesis P5 Complex Overt Response
C6 Evaluation P6 Adaptation
P7 Origination
dan Pentaksiran Kursus

PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI

100% students
Lecture & Student obtained of
Quiz
Centered Learning minimum 40%
marks and above

100% students
Lecture, Practical &
Assignment obtained of
Student Centered
Presentation, Quiz minimum 40%
Learning
marks and above

100% students
Lecture, Practical &
obtained of
Student Centered Test
minimum 40%
Learning
marks and above

Taxonomy
motor Affective
A1 Receiving
A2 Responding
e A3 Valuing
A4 Organising
Response A5 Internalising
 Hasil Pembelajaran, Penyampaian dan Pentaksiran K

Nama PPT: Kolej Vokasional……………………, Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Culinary Artistry
Kod: DHA 4243

Pemetaan kepada PLO

Hasil Pembelajaran Kursus (CLO) PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9

Explain the basic principles of food carving,

1 food styling and photography and creative C2
food display (C2, PLO1)

Practice food carving, food styling and

photography and creative food display. (P3,
2 P3
PLO2)

Organise work project based on food styling

3 A4
and presentation. (A4,PLO5)

Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor
C1 Knowledge P1 Perception
C2 Comprehension P2 Set
C3 Application P3 Guided Response
C4 Analysis P4 Mechanism
C5 Synthesis P5 Complex Overt Response
C6 Evaluation P6 Adaptation
P7 Origination
dan Pentaksiran Kursus

PLO9 Kaedah Penyampaian Kaedah Pentaksiran KPI

100% students
Lecture & Student
obtained
Centered Learning Test
minimum of 40%
Activities
marks and above

100% students
Practical & Weekly assessment obtained
Demonstration Practical Test minimum of 40%
marks and above

100% students
Lecture, Demonstration
obtained
& Student Centered Group Assignment
minimum of 40%
Learning Activities
marks and above

Taxonomy
motor Affective
A1 Receiving
A2 Responding
e A3 Valuing
A4 Organising
Response A5 Internalising
 Hasil Pembelajaran,

Nama PPTKolej Vokasional …………………………………… Kementerian Pendidikan Malaysia

Program: Diploma Seni Kulinari
Kursus: Final Year Project II
Kod: DHA 4054

Pemetaan kepada PLO

Hasil Pembelajaran Kursus

PLO1 PLO2 PLO3 PLO4 PLO5 PLO6
(CLO)

Construct discipline-based
project based on the approved
1 C5
proposal/ideas/framework (C5,
PLO3)

Execute the discipline-based

project according to approved
2 P4
proposal/ideas/framework (P4,
PLO2)
Organise resources (material,
equipment, manpower, etc )
according to the approved
3 A4
project
proposal/ideas/framework
(A4, PLO4)
Total 1 1 1

Level of Learning Taxonomy

Cognitive Psychomotor
C Knowledge P1 Perception
C Comprehension P2 Set
C Application P3 Guided Response
C Analysis P4 Mechanism
C Synthesis P5 Complex Overt Res
C Evaluation P6 Adaptation
P7 Origination
asil Pembelajaran, Penyampaian dan Petaksiran Kursus

PLO7 PLO8 PLO9 Kaedah Penyampaian Kaedah Petaksiran KPI

Log Book
100% students
Work process
Project consultation / obtained minimum
Project report
discussion / implementation of 40% marks and
above

100% students
Project consultation / obtained minimum
Project outcome
discussion / implementation of 40% marks and
above

100% students
Presentation
Project consultation / obtained minimum
Q&A session
discussion / implementation of 40% marks and
above

arning Taxonomy
omotor Affective
Perception A1 Receiving
Set A2 Responding
Guided Response A3 Valuing
Mechanism A4 Organising
Complex Overt Res A5 Internalising
Adaptation
Origination
 KPI

100% students
obtained minimum
of 40% marks and
above

100% students
obtained minimum
of 40% marks and
above

100% students
obtained minimum
of 40% marks and
above