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Year

2014

MINISTRY OF EDUCATION, MALAYSIA


VOCATIONAL COLLEGE STANDARD CURRICULUM
COURSE INFORMATION

PROGRAMME

CULINARY ARTS

COURSE NAME

KITCHEN EQUIPMENT MAINTENANCE

COURSE CODE

HSK 803

YEAR / SEMESTER

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

CORE REQUISITE

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Year

2014

COURSE OUTCOMES:
At the end of the course, the students should be able to:1.
2.
3.
4.

Identify kitchen equipment maintenance requirement


Apply equipment maintenance activities
Monitor kitchen equipment maintenance and performance activities
Produce kitchen equipment maintenance performances record

COURSE DESCRIPTION
This course provides the Kitchen Equipment Maintenance Monitoring which include equipment maintenance
activities requirement and specification in accordance with standard equipment maintenance monitoring system
to develop students according to the industry needs. The personal that is competent with equipment
maintenance monitoring shall be able to identify, plan, administer, evaluate and record maintenance requirement
activities.

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Year

2014

CONTENT AND LEARNING STANDARDS


PROGRAMME

: CULINARY ARTS

COURSE NAME

: KITCHEN EQUIPMENT MAINTENANCE

COURSE CODE

: HSK 803

CONTACT HOURS

10 HOURS
( 2 WEEKS)

CONTENT
STANDARD
1. GATHER
EQUIPMENT
MAINTENANCE
REQUIREMENT

LEARNING STANDARD

1.1 Identify kitchen equipment


maintenance requirement
based on maintenance
procedures

1.2 List out kitchen


maintenance activities.

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PERFORMANCE CRITERIA

1.1.1
Identify purpose of identifying
kitchen
equipment maintenance according to the
requirement and specification
1.1.2
Identify kitchen equipment
maintenance
requirement such as:

Equipment condition

Feasibility
1.2.1
Describe type of kitchen equipment
maintenance such as:

Preventive

Breakdown

Corrective
1.2.2
Analyse kitchen equipment
maintenance according to the
requirement and specification.
1.2.3
Determine type of kitchen equipment

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Year

2014

maintenance according to th
requirements.

PROGRAMME

CULINARY ARTS

COURSE NAME

KITCHEN EQUIPMENT MAINTENANCE

COURSE CODE

HSK 803

CONTACT
HOURS
10 HOURS
( 2 WEEKS)

CONTENT STANDARD

PLAN KITCHEN EQUIPMENT


MAINTENANCE ACTIVITIES

LEARNING STANDARD

2.1

Describe equipment
maintenance
activities

PERFORMANCE CRITERIA

2.1.1 Identify purpose of planning kitchen


equipment maintenance activities
according to the establishments.
2.1.2 Explain equipment maintenance
activities such as
Prevention
Servicing
Replacement
2.1.3 Explain technique of arranging
kitchen equipment maintenance
activities such as:

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Year

2014

Internal technician
External supplier
2.1.4 Explain kitchen equipment
maintenance documentation format
such as:
Maintenance request form
Preventive maintenance
checklist
2.2

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List out kitchen


equipment
maintenance
activities

2.2.1 List down kitchen equipment


maintenance according to the
activities.
2.2.2 Arrange kitchen equipment
maintenance according to
the activities
2.2.3 Select kitchen equipment
maintenance according to the
documentation format

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Year

2014

CONTENT AND LEARNING STANDARD

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PROGRAMME

CULINARY ARTS

COURSE NAME

KITCHEN EQUIPMENT MAINTENANCE

COURSE CODE

HSK 803

CONTACT HOURS

15 HOURS
( 3 WEEKS)

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CONTENT STANDARD

7/11

ADMINISTER KITCHEN
EQUIPMENT MAINTENANCE
ACTIVITIES

Year

LEARNING STANDARD

2014

PERFORMANCE CRITERIA

3.1

Collect equipment
maintenance
schedule.

3.1.1 Explain the purpose of administering


kitchen equipment maintenance
activities according to the
departments.
3.1.2 Identify kitchen equipment
maintenance process flow according
to the requirements.
3.1.3 Apply kitchen equipment
maintenance process flow according
to the requirements.
3.1.4 Monitor kitchen equipment
maintenance according to the
schedule
3.1.5 Coordinate kitchen equipment
maintenance activities schedule with
engineering department

3.2

Monitor equipment
safety according to
equipment
maintenance
specification

3.2.1 Identify technique of monitoring


kitchen equipment maintenance
such as:
Temperature log reading
Preventive maintenance
analysis
3.2.2 Identify technique of coordinating
kitchen equipment maintenance
activities schedule with engineering
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department such as:
Discussion
Negotiation

Year

2014

CONTENT AND LEARNING STANDARD


PROGRAMME

CULINARY ARTS

COURSE NAME

KITCHEN EQUIPMENT MAINTENANCE

COURSE CODE

HSK 803

CONTACT HOURS

10 HOURS
( 2 WEEKS)

CONTENT STANDARD

VERIFY EQUIPMENT
PERFORMANCE

LEARNING STANDARD

4.1

Evaluate kitchen
equipment safety
and maintenance
performance.

PERFORMANCE CRITERIA

4.1.1 Explain the purpose of evaluating


kitchen equipment maintenance
performance according to the
establishments.
4.1.2 Describe procedure of evaluating
kitchen equipment maintenance
performance such as:
Equipment performances
Safety and hygiene level

4.2

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Monitor kitchen
equipment
maintenance

3.2.1 Check kitchen equipment


maintenance according to
the activities
3.2.2 Check kitchen equipment
maintenance according to
the performance
3.2.3 Check kitchen maintenance
according to the schedule
implementation

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Year

2014

3.2.4 Check equipment performance


compliance according
to the requirements.

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Year

2014

CONTENT AND LEARNING STANDARD


PROGRAMME

CULINARY ARTS

COURSE NAME

KITCHEN EQUIPMENT MAINTENANCE

COURSE CODE

HSK 803

CONTACT HOURS

25 HOURS
( 5 WEEKS)

CONTENT STANDARD

5. RECORD KITCHEN
EQUIPMENT
MAINTENANCE
PERFORMANCES

LEARNING STANDARD

5.1 Identify kitchen


equipment
maintenance
performances

5.2 Describe kitchen


equipment
maintenance

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PERFORMANCE CRITERIA

5.1.1 Explain the purpose of recording


kitchen equipment maintenance
performances according to the
establishments.
5.1.2 Identify report writing skills
according to the requirements.
5.1.3 Describe the procedures to write
kitchen equipment maintenance
according to the performances
record
5.1.4 Describe the format of kitchen
equipment maintenance
according to the performances
record
5.2.1 Comply the procedure to write
kitchen equipment maintenance
according to the performances

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10

Year

performances
procedures

2014

5.2.2 Determine format of kitchen


equipment maintenance according
to the performances record
5.2.3 Write departmental kitchen
equipment maintenance according
to the performances record

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