BIDANG KEAHLIAN : PARIWISATA

PROGRAM KEAHLIAN : KULINER

KOMPETENSI KEAHLIAN : TATA BOGA
KEMASAN : CERTIFICATE II IN FOOD PRODUCTION (COOKERY)
STANDAR ACUAN : ASEAN Common Competency Standards for Tourism
Professionals dan Common ASEAN Tourism Curriculum
pada Skema Sertifikasi Kompetensi Profesi KKNI Sektor
Pariwisata Bidang Tata Boga (Food Production) Tahun
2014

1. KEMASAN CERTIFICATE II IN FOOD PRODUCTION (COOKERY) – Incorporating

Certificate I

Kualifikasi ini merefleksikan peran individu dalam melaksanakan tugas sederhana,

terbatas, bersifat rutin, dengan menggunakan alat, aturan, dan proses yang telah
ditetapkan, serta di bawah bimbingan, pengawasan dan tanggung jawab atasannya. Ia
harus memiliki pengetahuan faktual serta bertanggung jawab atas pekerjaan sendiri dan
tidak bertanggung jawab atas pekerjaan orang lain.

Jabatan kerja pada level ini, dapat meliputi dan tidak hanya terbatas pada Kitchen Hand,
Butcher, Baker.

NO CORE AND GENERIC COMPETENCIES

KODE UNIT JUDUL UNIT
1. D1.HRS.CL1.02 Apply standard safety procedures for handling foodstuffs
2. D1.HRS.CL1.03 Clean and maintain kitchen equipment and utensils
3. D1.HRS.CL1.04 Communicate effectively on the telephone
4. D1.HRS.CL1.05 Comply with workplace hygiene procedures
5. D1.HRS.CL1.07 Implement occupational health and safety procedures
6. D1.HRS.CL1.08 Maintain hospitality industry knowledge
7. D1.HRS.CL1.10 Organise and prepare food products and services
8. D1.HRS.CL1.11 Perform clerical procedures
9. D1.HRS.CL1.12 Perform basic First Aid procedures
10. D1.HRS.CL1.14 Read and interpret basic instructions, directions and/or
diagrams
11. D1.HRS.CL1.17 Converse in English at a basic operational level
12. D1.HRS.CL1.18 Work effectively with colleagues and customers
13. D1.HRS.CL1.19 Work in a socially diverse environment
14. D1.HRS.CL1.20 Perform child protection duties relevant to the tourism
industry
15. D1.HCC.CL2.01 Apply basic techniques of commercial cookery
16. D1.HCC.CL2.11 Prepare and store food in a safe and hygienic manner
FUNCTIONAL
COMPETENCIES
17. D1.HCC.CL2.09 Prepare and cook poultry and game meats
18. D1.HCC.CL2.10 Prepare and cook seafood
19. D1.HCC.CL2.12 Prepare appetizers and salads
 20. D1.HCC.CL2.14 Prepare hot, cold and frozen dessert dishes
21. D1.HCC.CL2.16 Prepare soups
22. D1.HCC.CL2.17 Prepare stock and sauces
23. D1.HCC.CL2.18 Prepare vegetables, eggs and farinaceous dishes

BIDANG KEAHLIAN : PARIWISATA

PROGRAM KEAHLIAN : KULINER
KOMPETENSI KEAHLIAN : TATA BOGA
KEMASAN : CERTIFICATE II IN FOOD PRODUCTION (COOKERY)
STANDAR ACUAN : ASEAN Common Competency Standards for Tourism
Professionals dan Common ASEAN Tourism Curriculum
pada Skema Sertifikasi Kompetensi Profesi KKNI Sektor
Pariwisata Bidang Tata Boga (Food Production) Tahun
2014

2. KEMASAN CERTIFICATE II IN FOOD PRODUCTION (COOKERY) – Incorporating

Certificate I

Kualifikasi ini merefleksikan peran individu dalam melaksanakan tugas sederhana,

terbatas, bersifat rutin, dengan menggunakan alat, aturan, dan proses yang telah
ditetapkan, serta di bawah bimbingan, pengawasan dan tanggung jawab atasannya. Ia
harus memiliki pengetahuan faktual serta bertanggung jawab atas pekerjaan sendiri dan
tidak bertanggung jawab atas pekerjaan orang lain.

Jabatan kerja pada level ini, dapat meliputi dan tidak hanya terbatas pada Kitchen Hand,
Butcher, Baker.

NO CORE AND GENERIC COMPETENCIES

KODE UNIT JUDUL UNIT
24. D1.HRS.CL1.02 Apply standard safety procedures for handling foodstuffs
25. D1.HRS.CL1.03 Clean and maintain kitchen equipment and utensils
26. D1.HRS.CL1.04 Communicate effectively on the telephone
27. D1.HRS.CL1.05 Comply with workplace hygiene procedures
28. D1.HRS.CL1.07 Implement occupational health and safety procedures
29. D1.HRS.CL1.08 Maintain hospitality industry knowledge
30. D1.HRS.CL1.10 Organise and prepare food products and services
31. D1.HRS.CL1.11 Perform clerical procedures
32. D1.HRS.CL1.12 Perform basic First Aid procedures
33. D1.HRS.CL1.14 Read and interpret basic instructions, directions and/or
diagrams
34. D1.HRS.CL1.17 Converse in English at a basic operational level
35. D1.HRS.CL1.18 Work effectively with colleagues and customers
36. D1.HRS.CL1.19 Work in a socially diverse environment
37. D1.HRS.CL1.20 Perform child protection duties relevant to the tourism
industry
38. D1.HCC.CL2.01 Apply basic techniques of commercial cookery
39. D1.HCC.CL2.11 Prepare and store food in a safe and hygienic manner
FUNCTIONAL
COMPETENCIES
40. D1.HCC.CL2.09 Prepare and cook poultry and game meats
41. D1.HCC.CL2.10 Prepare and cook seafood
42. D1.HCC.CL2.12 Prepare appetizers and salads
43. D1.HCC.CL2.14 Prepare hot, cold and frozen dessert dishes
44. D1.HCC.CL2.16 Prepare soups
45. D1.HCC.CL2.17 Prepare stock and sauces
46. D1.HCC.CL2.18 Prepare vegetables, eggs and farinaceous dishes