December Edition

2013

MINISTRY OF EDUCATION, MALAYSIA

VOCATIONAL COLLEGE STANDARD CURRICULLUM
COURSE INFORMATION

COURSE NAME

FERMENTED GOODS MAKING

CODE NAME

HBK 404

LEVEL

2 SEMESTER 4

CREDIT UNIT

3.0

CONTACT HOUR

FACE TO FACE

: 5.0 HOURS/WEEK

NON FACE TO FACE :

COURSE TYPE

VOCATIONAL

PRE-REQUISITE

HBK 101, HBK 102 AND HBK 203

COURSE OUTCOMES
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At the end of the course, the students should be able to:1.

2.
3.
4.
5.

Identify fermented goods preparation requirement.

Obtain and apply recipe for fermented goods.
Select and prepare ingredients, cooking utensils and equipment to prepare fermented goods.
Prepare pizza, doughnuts, pau and Muffin (English) using appropriate working methods and realistic timing.
Practice sanitation, safety precautions and ethical principles in the workplace

COURSE DESCRIPTION
This course provides an overview of fermented goods. Students are required to prepare fermented goods by performing systematic series of
steps using appropriate ingredients, methods, utensils and equipment so that fermented goods are produced accordance to requirement

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CONTENT AND LEARNING STANDARDS

PROGRAMME

: BAKING & PASTRY

COURSE NAME

: FERMENTED GOODS MAKING

CODE NAME

: HBK 404

CONTENT STANDARD
1. IDENTIFY FERMENTED
GOODS PREPARATION
REQUIREMENT

LEARNING STANDARD

1.1 Obtain recipe

1.2 Calculate Bakers Percent

1.3 Identify ingredients

1.4 Identify utensils and equipment

1.5 Identify methods of fermented

goods making
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PERFORMANCE CRITERIA

1.1.1

Obtain and apply standard recipe for

Pizza
Doughnut
Pau
Muffin (English)

1.1.2

Explain the importance of recipe balance

1.2.1
1.2.2
1.2.3

Identify function of Bakers Percent

Identify method of calculate Bakers Percent
Calculate quantity of ingredient correctly according to
Bakers percent formula

1.3.1

Identify the ingredients used for pizza, doughnuts, pau

and Muffin (English) and their properties

1.4.1

Describe the selection and preparation of utensils and

equipment to produce pizza, doughnuts, pau and Muffin
(English).

1.5.1

Describe the methods of pizza, doughnuts, pau and

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Muffin (English) making

1.6 Explain steps of fermented goods
making processes

1.6.1

1.7 Study faults and causes in

fermented goods
1.8 Identify convenient product
1.9 Identify method of fermented
goods display and packaging

1.10 Identify storage method

Explain the steps of pizza, doughnuts, pau and Muffin

(English) making processes:
Mixing
Fermentation
Dividing
Rounding
Bench time
Molding
Final proving
Baking

1.7.1 Determined factors that may cause faults in pizza,

doughnuts, pau and Muffin (English) making
1.8.1

Identify convenient product for pizza, doughnuts, pau

and Muffin (English)

1.9.1

Identify correct method of pizza, doughnuts, pau and

Muffin (English) display
Identify ways of preparing packaging for pizza,
doughnuts, pau and Muffin (English)

1.9.2

1.11 Sanitation and safety precaution

1.10.1 Identify storage methods for pizza, doughnuts, pau and

Muffin (English)

1.12 Logical working methods and

realistic timing

1.11.1 Explain the importance of hygienic and safe practices

1.12.1 Explain the importance of good logical working methods
in the production of bread

CONTENT AND LEARNING STANDARDS

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PROGRAMME

: BAKING & PASTRY

COURSE NAME

: FERMENTED GOODS MAKING

CODE NAME

: HBK 404

CONTENT STANDARD
2. PREPARE PIZZA DOUGH

LEARNING STANDARD

PERFORMANCE CRITERIA

2.1 Obtain and apply recipe

2.1.1

Identify and obtain correct standard recipe for

Pizza dough
Pizza sauce and topping

2.2 Select and weigh ingredients

2.2.1
2.2.2

Select proper ingredient according to recipe

Read and calculate measurement of ingredients
correctly
Weighing and measuring ingredients accurately

2.2.3
2.3 Select and prepare cooking
utensils and equipment

2.1.2
2.3.1

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Identify correct utensils and equipment to produce

pizza
Handling utensils and operate equipment appropriately

2.4 Cook sauce and prepare topping

2.4.1
2.4.2
2.4.3

Identify correct method of preparing sauce and topping

Identify correct method of preparing sauce and topping
Carry out steps of assembling pizza according to proper
procedure

2.5 Mixing

2.5.1
2.5.2

2.6 Fermentation

2.6.1

Identify correct method of preparing dough

Carry out steps of mixing dough according to proper
procedure
Carry out fermentation according to standard recipe

2.7 Dividing and Rounding

2.6.1

Determine dough weight according to recipe

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2.6.2
2.6.3

Dividing the dough

Rounding the dough

2.8.1
2.8.2

Determine intermediate proofing temperature and time

Carry out intermediate proofing

2.9.1

Moulding dough according to recipe

2.10.1

Carry out steps for apply sauce and topping pizza

according to order

2.8 Intermediate proof / Bench time

2.9 Moulding
2.10 Apply sauce and topping
2.11 Baking
2.12 Test for doneness
2.13 Quality of pizza

2.14 Display and pack product

2.15 Storage for pizza

2.14.1 Display and pack products according to requirements

2.17 Use logical working methods and

realistic timing
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2.12.1 Identify doneness of quality pizza

2.13.1 Produce pizza with require criteria such as:

appearance

shape

colour

texture

flavour/taste

aroma

2.16 Practice safety precautions and

ethical principles in the workplace

Last Edited

2.11.1 Determine baking temperature for pizza

2.11.2 Bake pizza

2.15.1 Identify storage methods for pizza

2.15.2 Carry out storage for pizza according to proper
procedures
2.16.1 Carry out safety precautions and SOP in producing
pizza
2.16.1 Care and maintain hygiene in workplace

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2.17.1 Carry out working methods according to proper

procedure and realistic timing

CONTENT AND LEARNING STANDARDS

PROGRAMME

: BAKING & PASTRY

COURSE NAME

: FERMENTED GOODS MAKING

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CODE NAME

2013

: HBK 404

CONTENT STANDARD
3. PREPARE AND FRY
DOUGHNUTS

LEARNING STANDARD

PERFORMANCE CRITERIA

3.1 Obtain and apply recipe

3.1.1

Identify and obtain correct standard recipe for

doughnuts

3.2 Select and weigh ingredients

3.2.1
3.2.2

Select proper ingredient according to recipe

Read and calculate measurement of ingredients
correctly
Weighing and measuring ingredients accurately

3.2.3
3.3 Select and prepare cooking
utensils and equipment

3.3.1
3.3.2

3.4 Mixing

3.4.1
3.4.2

Identify correct method of preparing dough

Carry out steps of mixing dough according to proper
procedure

3.5 Fermentation

3.5.1

Carry out fermentation according to standard recipe

3.6 Dividing and Rounding

3.6.1 Determine dough weight according to recipe

3.6.2 Dividing the dough
3.6.3 Rounding the dough

3.7

Intermediate proof / Bench time

3.7.1
3.7.2

Determine intermediate proofing temperature and time

Carry out intermediate proofing

3.8

Moulding

3.8.1

Moulding dough according to recipe

3.9.1
3.9.2

Determine final proving temperature and time

Perform final proving according to recipe requirement

3.9 Final proving

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Identify correct utensils and equipment to produce

doughnuts
Handling utensils and operate equipment appropriately

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3.10 Frying

3.10.1 Determine frying temperature for doughnuts

3.10.2 Fry doughnuts

3.11 Test for doneness

3.11.1 Identify doneness of doughnuts

3.12 Quality of doughnuts

3.12.1 Produce doughnuts with require criteria such as:

appearance
shape
colour
texture
flavour/taste
aroma

3.13 Garnishing/decorating
3.14 Display and pack product
3.15 Practice safety precautions and
ethical principles in the workplace
3.16 Use logical working methods and
realistic timing

2013

3.13.1 Garnishing/decorating on doughnuts

3.14.1 Display and pack products according to requirements
3.15.1 Carry out safety precautions and SOP in producing bun
and roll
3.15.2 Care and maintain hygiene in workplace
3.16.1 Carry out working methods according to proper
procedure and realistic timing

CONTENT AND LEARNING STANDARDS

PROGRAMME

: BAKING & PASTRY

COURSE NAME

: FERMENTED GOODS MAKING

CODE NAME

: HBK 404

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CONTENT STANDARD
4. PREPARE AND STEAMED
PAU

LEARNING STANDARD

PERFORMANCE CRITERIA

4.1

Obtain and apply recipe

4.1.1

Identify and obtain correct standard recipe for pau

4.2

Select and weigh ingredients

4.2.1
4.2.2

Select proper ingredient according to recipe

Read and calculate measurement of ingredients
correctly
Weighing and measuring ingredients accurately

4.2.3

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4.3

Select and prepare cooking

utensils and equipment

4.3.1

Identify correct utensils and equipment to produce bun

and roll with sweet filling
4.3.2 Handling utensils and operate equipment appropriately

4.4

Cook fillings

4.4.1 Identify correct method of preparation sweet / savoury

fillings
4.4.2 Carry out steps of preparation fillings with correct
techniques and procedures

4.5

Mixing

4.5.1 Identify correct method of preparing dough

4.5.2 Carry out steps of mixing dough according to proper
procedure

4.6
4.7

Fermentation
Dividing and Rounding

4.6.1 Carry out fermentation according to standard recipe

4.7.1 Determine dough weight according to recipe
4.7.2 Dividing the dough
4.7.3 Rounding the dough

4.8

Intermediate proof / Bench time

4.8.1
4.8.2

Determine intermediate proofing temperature and time

Carry out intermediate proofing

4.9

Moulding

4.9.1

Moulding dough according to recipe

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4.10 Final proving

4.10.1 Determine final proving temperature and time

4.10.2 Perform final proving according to recipe requirement

4.11 Steaming

4.11.1 Determine steaming temperature for pau

4.11.2 Steam pau

4.12 Test for doneness

4.12.1 Identify doneness of quality pau

4.13 Quality of pau

4.13.1 Produce pau with require criteria such as:

appearance
shape
colour
texture
flavour/taste
aroma

4.14 Display and pack product

4.14.1 Display and pack products according to requirements

4.15 Practice safety precautions and

ethical principles in the
workplace

4.15.1 Carry out safety precautions and SOP in producing pau

4.15.2 Care and maintain hygiene in workplace

4.16 Use logical working methods

4.16.1 Carry out working methods according to proper
and realistic timing
procedure and realistic timing
CONTENT AND LEARNING STANDARDS
PROGRAMME

: BAKING & PASTRY

COURSE NAME

: FERMENTED GOODS MAKING

CODE NAME

: HBK 404

CONTENT STANDARD
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LEARNING STANDARD

PERFORMANCE CRITERIA

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5. PREPARE MUFFIN
(ENGLISH)

5.1 Obtain and apply recipe

5.1.1

Identify and obtain correct standard recipe for Muffin

(English).

5.2 Select and weigh ingredients

5.2.1
5.2.2

Select proper ingredient according to recipe

Read and calculate measurement of ingredients
correctly
Weighing and measuring ingredients accurately

5.2.3
5.3 Select and prepare cooking
utensils and equipment

5.3.1
5.3.2

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Identify correct utensils and equipment to produce

Muffin (English)
Handling utensils and operate equipment appropriately

5.4 Mixing

5.4.1
5.4.2

Identify correct method of preparing dough

Carry out steps of mixing dough according to proper
procedure

5.5 Fermentation

5.5.1

Carry out fermentation according to standard recipe

5.6 Dividing and Rounding

5.6.1
5.6.2
5.6.3

Determine dough weight according to recipe

Dividing the dough
Rounding the dough

5.7

Intermediate proof / Bench time

5.7.1
5.7.2

Determine intermediate proofing temperature and time

Carry out intermediate proofing

5.8

Moulding

5.8.1

Moulding dough according to recipe

5.9 Final proving

5.9.1
5.9.2

Determine final proving temperature and time

Perform final proving according to recipe requirement

5.10 Bake

5.10.1 Determine baking temperature for doughnuts

5.10.2 Bake doughnuts

5.11 Test for doneness

5.11.1 Identify doneness of Muffin (English)

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5.12 Quality of Muffin (English)

5.13 Display and pack product

5.14 Practice safety precautions and
ethical principles in the workplace
5.15 Use logical working methods and
realistic timing

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5.12.1 Produce Muffin (English) with require criteria such as:

appearance
shape
colour
texture
flavour/taste
aroma
5.13.1 Display and pack products according to requirements
5.14.1 Carry out safety precautions and SOP in producing bun
and roll
5.14.2 Care and maintain hygiene in workplace
5.15.1 Carry out working methods according to proper
procedure and realistic timing

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