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COURSE NAME
FOOD ARTS
CODE NAME
HSK 501
LEVEL
3 SEMESTER 5
CREDIT UNIT
2.0
CONTACT HOUR
FACE TO FACE
VOCATIONAL
PRE-REQUISITE
CORE REQUISITE
COURSE OUTCOMES:
1/8
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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.
2/8
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CULINARY ARTS
COURSE NAME
FOOD ARTS
CODE NAME
HSK 501
CONTENT
STANDARD
LEARNING STANDARD
1. CARRY OUT
FRUITS
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
3/8
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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.
4/8
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CULINARY ARTS
COURSE NAME
FOOD ARTS
CODE NAME
HSK 501
CONTENT
STANDARD
LEARNING STANDARD
2. CARRY OUT
VEGETABLES
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
2.3.1
2.3.2
5/8
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2.3.3
2.3.4
Tomato
Cucumber
Carrot
Onion
Chilli
Radish
6/8
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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
PERFOMANCE CRITERIA
3.1.1
3.1.2
3.2.1
3.2.2
3.2.3
7/8
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Sauce
Gravy
Vegetable
Pastry
Chocolate
8/8
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