April Edition 2013

MINISTRY OF EDUCATION, MALAYSIA

VOCATIONAL COLLEGE STANDARD CURRICULLUM
COURSE INFORMATION

COURSE NAME

FOOD ARTS

CODE NAME

HSK 501

LEVEL

3 SEMESTER 5

CREDIT UNIT

2.0

CONTACT HOUR

FACE TO FACE

: 4.0 HOURS / WEEK

NON FACE TO FACE :

COURSE TYPE

VOCATIONAL

PRE-REQUISITE

CORE REQUISITE

COURSE OUTCOMES:

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At the end of the course, the students should be able to:1. Identify the basic principle for carving .
2. Identify the correct procedure for fruits and vegetables carving.
3. Perform the technique of carving for fruits and vegetables.
4. Practice basic styling technique in food plating and presentation

COURSE DESCRIPTION
This course provides the food arts to develop the students knowledge and skills in carry out fruit and vegetable carving, in
accordance to food service industry and carry out basic styling technique in food plating and presentation according to industry
needs.

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CONTENT AND LEARNING STANDARDS

PROGRAMME

CULINARY ARTS

COURSE NAME

FOOD ARTS

CODE NAME

HSK 501

CONTENT
STANDARD

LEARNING STANDARD

1. CARRY OUT
FRUITS
CARVING

1.1 Discuss basic principle in fruit carving.

PERFOMANCE CRITERIA
1.1.1 Explain the meaning of fruit carving in accordance to
food service industry
1.1.2 State the purpose of food carving in accordance to
food service industry
1.1.3 Explain the selection of fruit suitable for carving according to
food service industry
Example:
Papaya
Water melon
Apple

1.2 Identify the suitable carving tools for fruits

1.3 Execute fruit carving.

1.2.1 Describe the different selection of carving tools used in

fruit carving to obtain exellent result in accordance to the
principle of fruit carving
.
1.3.1
Determine the correct procedure
during carving fruit to produce excellent result according to
the principle of food carving.

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1.3.2
Perform the technique of carving
according to the principle of fruit carving

Papaya

Watermelon

Apple

Honey dew
1.3.3 Practise safety measures during carving according to the
principle of food hygiene
1.3.4 Display carved products creatively according to the items
given
Mirror
Trays
Glass surface
Basket, etc.

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CONTENT AND LEARNING STANDARDS

PROGRAMME

CULINARY ARTS

COURSE NAME

FOOD ARTS

CODE NAME

HSK 501

CONTENT
STANDARD

LEARNING STANDARD

2. CARRY OUT
VEGETABLES
CARVING

2.1 Discuss basic principle in

vegetable carving.

2.2 Identify the suitable carving tools for

vegetables
2.3 Execute vegetable carving.

PERFOMANCE CRITERIA
2.1.1
Explain the meaning of vegetable carving in
accordance to food service industry
2.1.2
State the purpose of food carving in
accordance to food service industry
2.1.3 Explain the selection of vegetable suitable for carving according
to food service industry
Tomato
Cucumber
Carrot
Onion
Chilli
Radish
2.2.1

Explain the different selection of carving tools used in vegetable

according to food service industry

2.3.1

Determine the correct procedure during carving vegetables to

produce excellent result according to the principle of carving
Perform the technique of carving according to the principle of
carving

2.3.2

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2.3.3
2.3.4

Tomato
Cucumber
Carrot
Onion
Chilli
Radish

Practice safety measures during curving according to food

hygiene principle
Display carved products creatively according to the items given
Mirror
Trays
Glass surface etc

Latest Edited 23 26 April 2013

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April Edition 2013

CONTENT AND LEARNING STANDARDS

PROGRAMME

CULINARY ARTS

COURSE NAME

FOOD ARTS

CODE NAME

HSK 501

CONTENT
STANDARD

LEARNING STANDARD

3. CARRY OUT
BASIC STYLING
TECHNIQUE IN
FOOD PLATTING
AND
PRESENTATION

3.1 Discuss basic styling

technique in food platting and
presentation

3.2 Describe types of plate use for food

presentation

PERFOMANCE CRITERIA
3.1.1

Explain the purposes of basic styling technique in food platting

and presentation with accordance with food service industry

3.1.2

Explain the basic principles in food platting and presentation with

accordance with food service industry

3.2.1

Select suitable size and shapes of plate according to types of

food to be served
Appetizer
Main course
Dessert.
Perform the art of styling food served for individual customer
according to types of food to be served
Appetizer
Main course
Dessert
Explain the basic procedure in presenting food on a plate
according to types of food to be served

3.2.2

3.2.3

Latest Edited 23 26 April 2013

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3.3 Execute garnishing technique

3.3.1 Perform suitable garnishing technique and style according to

item given

Sauce

Gravy

Vegetable

Pastry

Chocolate

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