garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...

Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 2004Seni Kulinari:Latihan Tukang Masak (C/D)Pengeluaran Makanan (C)Kemahiran Kulinari (C)Seni Kulinari (C/D/B/M)Seni Pastri (C/D/B)Baking (C/D)Pastri & Bakeri (C/D/B)Pengurusan Katering (D/B/M)Pengurusan Pengeluaran Makanan (D/B)Katering Pelanggan Institusi (D/B)Penyediaan Makanan (C)S = Sijil;D = Diploma;B = Sarjana Muda;M = Sarjana.Laluan pembelajaran dijelaskan dalamJadual 4.Culinary Arts:Chef Training (C/D)Food Production (C)Culinary Skills (C)Culinary Arts (C/D/B/M)Pastry Arts (C/D/B)Baking (C/D)Pastry & Bakery (C/D/B)Catering Management (D/B/M)Food Production Management (D/B)Institutional Catering (D/B)Food Preparation (C)C = Certificate;D = Diploma;B = Bachelor;M = Masters.The learning pathways are as shown inTable 4.KAEDAHPEMBELAJARANPENGAJARAN-TEACHING-LEARNING METHODSKaedah pengendalian kursus pengajianmerangkumi kuliah, kumpulan diskusi,pengajaran praktikal (makmal), projek,seminar, tutorial, kerja lapangan, kelaspenyelesaian masalah atau pembelajarankendiri.Latihan industri merupakan bahagianpenting kursus pengajian dan memberipeluang kepada pelajar memperolehpengalaman industri dalam pelbagaisektor industri.Methods of handling the coursesinclude lectures, discussion groups,practical instruction (laboratories),project work, seminars, tutorials, fieldwork / trips, problem solving classes orself-directed learning.Industrial placement is an integral partof the course and provides anopportunity for students to obtainindustrial experience in various sectorsof the industry.Page 15 of 96