H217: RESTAURANT AND CULINARY PRACTICUM II
Module Synopsis
This module is designed to prepare students with the “realities” of industry through hands on simulation
and practical activities. Furthermore, practical work will foster and instilled skills in interpersonal
communication, organization of work, and personal presentation.
The learning environment of this module is designed for students to take an active role in a real work
environment which aims at familiarising them with different sections in a typical restaurant kitchen.
Students will be developing their core technical competence in all the practical day to day function of a
restaurant’s kitchen.
Module Objectives
At the end of the module, students should be able to:
1. Organize and set up a safe and hygienic work station.
2. Demonstrate basic knife skills.
3. Prepare basic stocks, soup and sauces
4. Prepare basic accompaniments and side dishes using appropriate techniques.
5. Demonstrate correct cooking techniques for meat, poultry and seafood items.
6. Demonstrate skills in preparing basic cold food, desserts and their accompaniments.
The following are the content-related abilities strengthened by the curricular process of the module:
Lesson 1: Introduction to Culinary Skills
At the end of this training lesson, students should be able to demonstrate the following abilities:
a)
b)
c)
d)
e)
f)
g)
h)
Employ basic knife skills.
Identify the various basic cuts of vegetables.
Peel and cut vegetables such as Julienne, paysanne, etc.
Chop and turn vegetables.
Identify vegetables used as mirepoix and bouquet garni.
Describe common vegetable preparation.
Describe the characteristics of vegetables such as classification, catering uses and its quality.
Prepare vegetables using the correct cooking techniques and principles appropriate for:
 Steaming
 Boiling
 Glazing
 Sautéing
i) Reinstate the workstation such as following proper hygiene and sanitation guidelines.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Lesson 2: Basic Vegetables Cut and the Variations of Vegetables Preparations + Basic pastry and
bread dough preparations
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
Describe the different types of stocks and sauces in terms of ingredients used, methods
applied and its quality characteristics.
Identify the steps and guidelines for preparing stocks and sauces
Apply different methods of preparing stocks and sauces.
- Sautéing
- Blanching
- Boiling
- Roasting
Reinstate the workstation following proper hygiene and sanitation guidelines.
b.
c.
d.
Lesson 3: Basic Stock and Sauce Preparations
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
c.
d.
Identify the different types and classification of soups
Identify the ingredients used, methods of cooking techniques applied
Identify the steps and guidelines for preparing soups.
Explain the standard safety operating procedure which are to be observed when carrying out
the task in a kitchen.
Explain the hygiène requirements
Demonstrate competency and proficiency to do the following:
e.
f.

Organize and set up a work station ready for
- preparation
- cooking
- serving
Lesson 4: Basic Soup Preparation
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
c.
d.
e.
g.
Describe the methods used in the production of pastries.
Identify the right equipment and essential utensils for preparing pastries.
Describe the ingredients used for making of pastry and desserts.
Prepare basic bread dough.
Explain basic process of bread making and basic pastry paste making.
Demonstrate competency and proficiency to do the following:

Organize and set up a work station ready for
- preparation
- cooking
- serving
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Lesson 5: Preparation of Set Meals-1
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Identify the steps and guidelines for preparing appetisers.
Identify the different types and classification of soups.
Identify the steps and guidelines for preparing soups.
Identify the steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures, which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.
j.
h.

Organize and set up a work station ready for
- preparation
- cooking
- serving
Lesson 6: Salad and dressings
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of salad and dressing.
Identify the ingredients used, methods and techniques applied in the preparation of salad and
dressing.
Identify the steps and guidelines for preparing salads.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures, which are to be observed when carrying out
the tasks in the kitchen.
Explain the hygiene requirements
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.

Organize and set up a work station ready for
- preparation
- cooking
- serving
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Lesson 7: Preparation of Set Meals-2
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Identify the steps and guidelines for preparing appetisers.
Identify the different types and classification of soups.
Identify the steps and guidelines for preparing soups.
Identify the steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures, which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.
j.
k.

Organize and set up a work station ready for
- preparation
- cooking
- serving
Lesson 8: Preparation of Set Meals-3
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Identify the steps and guidelines for preparing appetisers.
Identify the different types and classification of soups.
Identify the steps and guidelines for preparing soups.
Identify the steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures, which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.
j.
k.

Organize and set up a work station ready for
- preparation
- cooking
- serving
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
Page 4
Lesson 9: Preparation of Set Meals-4
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Identify the steps and guidelines for preparing appetisers.
Identify the steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures, which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.

Organize and set up a work station ready for
- preparation
- cooking
- serving
Lesson 10: Preparation of Set Meals-5
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
The steps and guidelines for preparing appetisers.
The steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.

Organize and set up a work station ready for
- preparation
- cooking
- serving
Lesson 11: Enhanced Food preparation and presentation
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
c.
d.
Explain the importance of food presentation.
Distinguish the factors to create attractive food with the use of garnishes.
Analyse the significant of buffet arrangement.
Demonstrate competency and proficiency to do the following:

Organize and set up a work station ready for
- preparation
- cooking
- serving
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Lesson 12: Preparation of Set Meals-6
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Explain steps and guidelines for preparing appetisers.
Discuss steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements.
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.

Organize and set up a work station ready for
- preparation
- cooking
- serving
Lesson 13: Preparation of Set Meals-7
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Explain steps and guidelines for preparing appetisers.
Discuss steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements.
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.

Organize and set up a work station ready for
- preparation
- cooking
- serving
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Lesson 14: Preparation of Chinese Set Meal
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Explain steps and guidelines for preparing appetisers.
Discuss steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements.
Demonstrate competency and proficiency to do the following:
c.
d.
e.
f.
g.
h.
i.

Organize and set up a work station ready for
- preparation
- cooking
- serving
Lesson 15: Preparation of Buffet Meal
At the end of this training lesson, students should be able to demonstrate the following abilities:
a.
b.
c.
d.
e.
f.
g.
h.
Identify the different types and classification of soup, salad, protein and dessert.
Identify the ingredients used, methods and techniques applied in the preparation of soup, salad,
protein and dessert.
Explain steps and guidelines for preparing appetisers.
Discuss steps and guidelines for preparing the meat /seafood main course.
Identify the different types of vegetable cuts and their applications.
Describe the importance of uniformity in cutting vegetables.
Explain the standard safety operating procedures which are to be observed when carrying out
the tasks in a kitchen.
Explain the hygiene requirements.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Module Coverage
Lesson
Allocated time per day (Show/Tell/Do/Check)
Discussions in
Study Cluster (Show
and Tell)
Team Work and
Review (Do and
Check)
Practical/ Live
Operations
1: Introduction to Culinary Skills
4
2
2: Basic Vegetables Cut and the
Variations of Vegetables
Preparations + Basic pastry and
bread dough preparations
3: Basic Stock and Sauce
Preparations
4: Basic Soup Preparation
4
2
4
2
4
2
5: Preparation of Set Meals-1
2
2
6: Salad and dressings
4
2
7: Preparation of Set Meals-2
2
2
2
8: Preparation of Set Meals-3
9: Preparation of Set Meals-4
2
2
2
2
2
2
10: Preparation of Set Meals-5
2
2
2
11: Enhanced Food preparation
and presentation
12: Preparation of Set Meals-6
4
2
2
2
2
13: Preparation of Set Meals-7
2
2
2
14: Preparation of Chinese Set
Meal
15: Preparation of Buffet Meal
2
2
2
2
2
2
Total = 15 Lessons = 90 hours
42
30
18
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
2
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