garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...
garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...
garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...
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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 <strong>kursus</strong> <strong>pengajian</strong>merangkumi kuliah, kumpulan diskusi,pengajaran praktikal (makmal), projek,seminar, tutorial, kerja lapangan, kelaspenyelesaian masalah atau pembelajarankendiri.Latihan industri merupakan bahagianpenting <strong>kursus</strong> <strong>pengajian</strong> 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