Pensyarah Seni Kulinari 2014

Pensyarah Seni Kulinari 2014

"Young Chef 2013"

Pertandingan memasak "Young Chef 2013" berjaya dilaksanakan dengan jayanya.  Seramai 36 peserta mengambil bahagian termasuk 3 orang peserta daripada kursus PPN dan Fesyen.  Tahniah kepada yang berjaya dan terima kasih kerana menjayakan program ini.

Johan :  Andre Andrew

Naib Johan :  Jellah Barati 

Ketiga :  Syazuriena Sebuah

Peserta Kursus PPN dan Fesyen

 Tema pertandingan : Hidangan Pembuka Selera

Kursus "Plate Presentation"

Pada 7 Oktober 2013, Unit Seni Kulinari mengadakan kursus Plate Presentation kepada peserta pertandingan memasak Young Chef 2013 di bengkel Katering B.  Seramai 36 peserta akan menyertai pertandingan kali ini.  Syabas dan tahniah kepada tiga orang pelajar dari kursus Fesyen dan PPN kerana berani mencabar peserta-peserta daripada kursus Katering.  Adakah mereka berjaya mengalahkan peserta-peserta kursus Katering? Nantikan keputusan penuh esok!

Belum Berakhir...

Tidak sedar sesi persekolahan tahun ini semakin dekat ke penghujungnya. Tapi nampaknya Unit Seni Kulinari masih sibuk dengan pelbagai aktiviti yang sudah dirancang. Antaranya ialah:

1.  Pertandingan memasak 'Young Chef' 2013 yang akan berlansung pada 9 Oktober 2013.
2.  Lawatan Motivasi Ke Politeknik, Tunku Abdul Rahman College University dan Shangri' la Tanjung Aru Resort & Spa pada 24 Oktober 2013.
3.  Dinner "Malam Penghargaan MPAV" di Hotel Perkasa pada 31 Oktober 2013.

Penilaian Akhir Semester 2, 2013

Penilaian akhir amali bagi modul Eastern Basic Cookery berlangsung hari ini, 2 Oktober 2013.  Bagi modul Foodservice Operation pula akan diadakan pada 3-4 Oktober 2013.  Semoga berjaya.

Your Next Lecturer 2014

Senarai pensyarah yang akan mengajar untuk semester 1 dan 3, 2014:

Semester 1:
HSK 101 Fundamental Of Culinary Arts ( Mr. Albert & Saumon)
HSK 102 Western Basic Cookery ( Mr. Saumon)
HSK 103 Dessert 1 ( Mdm Mathilda)

Semester 3:
HSK 301 Eastern Cookery (Mdm Syahzarina)
HSK 302 Food Service Operation II (Mr. Albert)
HSK 303 Patisserie and Yeast Product (Mr. Rosazizul)
HSK 304 Festive Food (Mdm Safriza)

     

Peralatan Baru

Mudah-mudahan peralatan ini dapat membantu kelancaran pdp di bengkel.

Buku Rujukan

1.  Asas Penyediaan Masakan Barat
     Penerbit : Utusan Publication & Distribution Sdn Bhd
     Penulis : Chef Reezlin
     Harga : RM 25.00


Buku ini dihasilkan bertujuan untuk memberi pendedahan tentang asas-asas yang digunakan dalam penyediaan masakan barat.  Ia merangkumi teknik dan kaedah pemotongan bahan, penghasilan stok dan penyediaan hidangan.  Teknik dan resepi turut disertakan dengan gambar langkah demi langkah yang perlu diikuti dengan cara yang mudah dan praktikal.

Penguasaan teknik yang betul diperlukan bagi menyediakan hidangan yang menepati cita rasa masakan barat. Hidangan yang disajikan dalam resepi ini bukan sahaja lazat malah cepat untuk disediakan selain bahan-bahan masakan yang mudah didapati di pasar raya.  Buku ini juga boleh digunakan oleh       pelbagai peringkat bagi menguasai teknik masakan barat dan menghasilkan kelainan dalam
hidangan harian.


2.  The Professional Chef
      Penerbit : John Wiley & Sons Inc.
      Penulis : The Culinary Institute Of America
      Harga : USD 45.88

"The bible for all chefs" - Paul Bocuse
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.  Now, the ninth edition features an all-new, user-friendly design that guides readers covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.  The new edition also offer a global perspective and includes essential information on nutrition, food and kitchen safety, equipment and product identification.  Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from miss en place to finished dishes.

• Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality.
• highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips.
• Features nearly 900 recipes and more than 800 gorgeous full-color photographs.

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every series cook.

3.  Catering | A Guide to Managing A Successful Business
     Operation
     Penerbit :  Wiley I
     Penulis  :  Bruce Mattel | The Culinary Institute Of
                     America
     Harga :  USD 31.17

In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would be caterers need to set up and run a successful catering business of any kind.  From launching the business, establishing pricing, setting up a kitchen, staffing and marketing to planning events, organising service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems.  Illustrated throughout with 50 photographs and 30 black and white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.




4.  Off-Premise Catering Management 3rd Edition
     Penerbit : Wiley
     Penulis  :  Chris Thomas
     Harga  : USD 43.98

The most complete, up to date guide available to starting and running an off-premise catering business.
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance  on setting up and managing a successful off-premise catering business.  This comprehensive reference covers every aspect of the caterers' job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more.  This new third edition has been completely revised and updated to include the latest industry trends and real-life examples.

• New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more.
• Throughout the book, sample forms, schedules, and checklist illustrate real-world examples of key catering practices and study questions at the end of each chapter help reinforce key concepts.
• Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already successful off-premise catering business, off-premise catering management, third edition is the only guide you'll need.

5.  Culinary Artistry
     Penerbit : Van Nostrand Reinhold (1996)
     Penulis  :  Andrew Dornenburg | Karen Page
     Harga   :  RM 119.80

6.  Remarkable Service | A Guide to Winning and Keeping
     Customers For Servers, Managers and Restaurant
     Owners 2nd Edition
     Penerbit : Wiley
     Penulis : The Culinary Institute Of America
     Harga : USD 21.12

The ultimate guide to service that keeps customers coming back

In today's competitive restaurant world, consistent, high-quality service is a prerequisite for success. Remarkable ServiceSM is the authoritative reference on service in all types of food service establishments, from casual eateries and outdoor cafés to upscale restaurants and catering operations. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.

Featuring inspiring and informative photography and illuminating sidebars throughout, the new edition of this indispensable guide includes updated industry standards for food, beverage, and wine service, as well as hygiene and food safety. It also provides enhanced coverage of topics such as tableside cookery and hiring new service staff.

Filled with invaluable real-life examples and important dos and don'ts, this book gives both new and experienced servers and their managers the skills, confidence, and flexibility to offer the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty—in other words, Remarkable Service.

Topics include:

• Casual dining
• Reservations, greeting, and seating
• Classic and modern styles of table service
• Wine service
• Money handling
• Service challenges––what to do when things go wrong
• Front-of-the-house safety and sanitation

7.  Malaysian Cuisine For Professional Students
    Penerbit :  Utusan Publications & Distributors Sdn Bhd
    Penulis   :  Abdul Hafidz Ainuddin
    Harga    :  RM55.00

There are many Malaysian cook books in the market but there is none for professional who have just been introduced to this industry for the chefs and F&B personnel who are new to Malaysia, its people, weather and most of all its cuisine.

With this in mind, i started to collect recipes from places that i have studied, trained and worked.  The recipes are mainly basic, but with enough flair and creativity, they can be extended and explored to be prepared and displayed in a contemporary way, which may not become exclusively Malaysian.  The recipes are tested and tested but it is still up to the individual to find the right combination through trial and error.

Basic food cost is elaborated with formulas and samples to assist students and professional to have a better understanding how to apply and familiarise themselves with food cost.  

Thus, in this book, pork and non-halal foods are not featured. I hope this book will serve as guideline on Malaysian cuisine so many will have a better understanding of this beautiful country, especially students who are embarking on a new journey to becoming a chef.

WAJIK CHEESE

Resipi asli kuih wajik hanya menggunakan santan dan gula melaka sebagai perisa utama. Sesetengah chef pula menggunakan durian sebagai variasi.  Namun pernahkah anda mencuba wajik cheese? Agaknya bagaimanakah rasa bila santan dan keju dicampur bersama dalam makanan? Rasa lemak? Pelajar-pelajar 5 Katering telah mencuba resipi ini semasa kelas amali. Hasilnya agak mengejutkan kerana resipi ini berjaya menambat hati Pengetua SMK Datuk Peter Mojuntin yang membuat kunjungan 5S ke bengkel katering semasa kelas amali berlangsung. Mahu mencuba? klik menu Resipi. 

Rasa-rasanya resipi ini sedap tak? Tak salah mencuba.... 

Roti Terbang Mohd Nazri

Kami mengucapkan tahniah dan terima kasih kepada adik Mohd Nazri (Bekas Pelajar Katering Sesi 2011/2012) kerana berjaya memberi kursus "Menebar Roti Canai" kepada pelajar-pelajar Seni Kulinari Semester 2.  Mohd Nazri sekarang sedang mengikuti kursus kulinari di ATI, Kota Kinabalu.

The Basis of Kitchen Organization

The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly and so all workers know what their responsibilities are.
The way a kitchen is organized depends on several factors.

1. The menu. 
   
   The kinds of dishes to be produced obviously determine the jobs that must be done. The menu is, in fact, the basis of the entire operation. 
2. The type of establishment. 
   
   The major types of food-service establishments are as follows:
   • Hotels 
   • Institutional kitchens 
     Schools
     Hospitals, nursing homes, and other health care institutions Employee lunchrooms and executive dining rooms
     Airline catering
     Military food service
     Correctional institutions 
   • Private clubs 
   • Catering and banquet services 
   • Fast-food restaurants 
     • Carry-out or take-out food facilities, including supermarkets 
     • Full-service restaurants 

     3. The size of the operation (the number of customers and the volume of food served). 
     4. The physical facilities, including the equipment in use. 
        
        

     The Classical Brigade

     As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. This reorganization divided the kitchen into departments, or stations, based on the kinds of foods produced. A station chef was placed in charge of each department. In a small operation, the station chef might be the only worker in the depart- ment. But in a large kitchen, each station chef might have several assistants.

     
     This system, with many variations, is still in use, especially in large hotels with traditional kinds of food service. The major positions are as follows:

     1. The chef is the person in charge of the kitchen. In large establishments, this person has the title of executive chef. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training. 
     2. If a food-service operation is large,with many departments (for example, a formal dining room, a casual dining room, and a catering department), or if it has several units in different locations, each kitchen may have a chef de cuisine. The chef de cuisine reports to the executive chef. 
     3. The sous chef (soo shef) is directly in charge of production and works as the assistant to the executive chef or chef de cuisine. (The word sous is French for “under.”) Because the executive chef ’s responsibilities may require a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute super- vision of the staff. 
     4. The station chefs, or chefs de partie, are in charge of particular areas of production. The following are the most important station chefs.
        • The sauce chef, or saucier (so-see-ay), prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order. This is usually the highest position of all the stations. 
        • The fish cook, or poissonier (pwah-so-nyay), prepares fish dishes. In some kitchens, this station is handled by the saucier. 
        • The vegetable cook, or entremetier (awn-truh-met-yay), prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook. 
        • The roast cook, or rôtisseur (ro-tee-sur ), prepares roasted and braised meats and their gravies and broils meats and other items to order. A large kitchen may have a separate broiler cook, or grillardin (gree-ar-dan), to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish. 
        • The pantry chef, or garde manger (gard mawn-zhay), is responsible for cold foods, including salads and dressings, pâtés, cold hors d’oeuvres, and buffet items. 
        • The pastry chef, or pâtissier (pa-tees-syay), prepares pastries and desserts. 
        • The relief cook, swing cook, or tournant (toor-nawn), replaces other station heads. 
        • The expediter, or aboyeur (ah-bwa-yer), accepts orders from waiters and passes them on to the cooks on the line. The expediter also calls for orders to be finished and plated at the proper time and inspects each plate before passing it to the dining room staff. In many restaurants, this position is taken by the head chef or the sous chef.
          5. Cooks and assistants in each station or department help with the duties assigned to them. For example, the assistant vegetable cook may wash, peel, and trim vegetables. With experience, assistants may be promoted to station cooks and then to station chefs.
          
          

          Modern Kitchen Organization

          As you can see, only a large establishment needs a staff like the classical brigade just described. In fact, some large hotels have even larger staffs, with other positions such as separate day and night sous chefs, assistant chef, banquet chef, butcher, baker, and so on.
          
          

          Most modern operations, on the other hand, are smaller than this. The size of the clas- sical brigade may be reduced simply by combining two or more positions where the work- load allows it. For example, the second cook may combine the duties of the sauce cook, fish cook, soup cook, and vegetable cook.  A typical medium-size operation may employ a chef, a second cook, a broiler cook, a pantry cook, and a few cooks’ helpers.
          
          

          A working chef is in charge of operations not large enough to have an executive chef. In addition to being in charge of the kitchen, the working chef also handles one of the produc- tion stations. For example, he or she may handle the sauté station, plate foods during service, and help on other stations when needed.
          
          

          Small kitchens may have only a chef, one or two cooks, and perhaps one or two assis- tants to handle simple jobs such as washing and peeling vegetables. Cooks who prepare or finish hot à la carte items during service in a restaurant may be known as line cooks. Line cooks are said to be on the hot line, or simply on the line.
          
          

          In many small operations, the short-order cook is the backbone of the kitchen during service time. This cook may handle the broiler, deep fryer, griddle, sandwich production, and even some sautéed items. In other words, the short-order cook’s responsibility is the prepa- ration of foods that are quickly prepared to order.
          
          

          One special type of short-order cook is the breakfast cook. This worker is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order.  By contrast, establishments such as school cafeterias may do no cooking to order at all. Stations and assignments are based on the requirements of quantity preparation rather than cooking to order.

          
          

          Skill Levels

          The preceding discussion is necessarily general because there are so many kinds of kitchen organizations. Titles vary also. The responsibilities of the worker called the second cook, for example, are not necessarily the same in every establishment. Escoffier’s standardized system has evolved in many directions.
          
          

          One title that is often misunderstood and much abused is chef. The general public tends to refer to anyone with a white hat as a chef, and people who like to cook for guests in their homes refer to themselves as amateur chefs.

          Strictly speaking, the term chef is reserved for one who is in charge of a kitchen or a part of a kitchen. The word chef is French for “chief” or “head.” Studying this book will not make you a chef. The title must be earned by experience not only in preparing food but also in managing a staff and in planning production. New cooks who want to advance in their careers know they must always use the word chef with respect.
          
          

          Skills required of food production personnel vary not only with the job level but also with the establishment and the kind of food prepared. The director of a hospital kitchen and the head chef in a luxury restaurant need different skills. The skills needed by a short-order cook in a coffee shop are not exactly the same as those needed by a production worker in a school cafeteria. Nevertheless, we can group skills into three general categories.

          
          

          1. Supervisory.

          The head of a food-service kitchen, whether called executive chef, head chef, working chef, or dietary director, must have management and supervisory skills as well as a thorough knowledge of food production. Leadership positions require an individualwho understands organizing and motivating people, planning menus and production procedures, controlling costs and managing budgets, and purchasing food supplies and equipment. Even if he or she does no cooking at all, the chef must be an experienced cook in order to schedule production, instruct workers, and control quality. Above all, the chef must be able to work well with people, even under extreme pressure.

          
          

          2. Skilled and technical.

          While the chef is the head of an establishment, the cooks are the backbone. These workers carry out the actual food production. Thus, they must have knowledge of and experience in cooking techniques, at least for the dishes made in their own depart- ment. In addition, they must be able to function well with their fellow workers and to coordinate with other departments. Food production is a team activity.

          
          

          3. Entry level.

          Entry-level jobs in food service usually require no particular skills or experience. Work- ers in these jobs are assigned such work as washing vegetables and preparing salad greens. As their knowledge and experience increase, they may be given more complex tasks and eventually become skilled cooks. Many executive chefs began their careers as pot washers who got a chance to peel potatoes when the pot sink was empty.

          
          

          Beginning in an entry-level position and working one’s way up with experience is the traditional method of advancing in a food-service career. Today, however, many cooks are graduates of culinary schools and programs. But even with such an education, many new graduates begin at entry-level positions. This is as it should be and certainly should not be seen as discouragement. Schools teach general cooking knowledge, while every food-service establishment requires specific skills according to its own menu and its own procedures. Experience as well as theoretical knowledge is needed to be able to adapt to real life working situations. However, students who have studied and learned well should be able to work their way up more rapidly than beginners with no knowledge at all. 

          
          

          Source : Professional Cooking 7th Edition by Wiley (Chapter 1)

          
          

Lawatan Motivasi

Unit Seni Kulinari melaksanakan aktiviti luar bilik darjah khusus untuk pelajar-pelajar tingkatan 5 Katering yang bakal menduduki peperiksaan SPM pada 6 November 2013.  Program ini diharapkan dapat mendorong pelajar untuk belajar dengan lebih gigih supaya mereka boleh memperoleh keputusan yang gigih dan berpeluang untuk melanjutkan pengajian dalam bidang ini di peringkat yang lebih tinggi.

Lawatan Ke Tunku Abdul Rahman University college

Lawatan Ke Politeknik, Kota Kinabalu

Bengkel Seni Kulinari Diserbu VIP

 

MINUM PAGI BERSAMA 

YB TAN SRI DATUK SERI PANGLIMA JOSEPH PAIRIN KITINGAN

SEMPENA MAJLIS PENYERAHAN NOTEBOOK 1MALAYSIA

PENGETUA SMK DATUK PETER MOJUNTIN DENGAN ROMBONGAN

SEMPENA LAWATAN BENCHMARK 5S

Nak Jadi Chef? Sertai Kami Di KV Keningau 2014

Murid-murid yang menduduki Penilaian Menengah Rendah (PMR) Tahun 2013 adalah dipelawa untuk memohon ke Kolej Vokasional dan Sekolah Menengah Teknik seluruh Malaysia bagi sesi pengambilan tahun 2014. 

Syarat kemasukan:

i. Warganegara

ii. Tingkatan Tiga Tahun 2013

iii. Sihat dan Sesuai Fizikal

iv. Bebas daripada Penyakit Kronik

Sila layari pautan berikut untuk keterangan lanjut

http://apps.moe.gov.my/esptv/kvsptv_2013/

Peperiksaan Ting. 5 & KV Semester 1 2013

Peperiksaan semester 1 pelajar tingkatan 5 dan pelajar KV sedang berlangsung mulai minggu ini hingga minggu depan, 13-24 Mei 2013. Selamat berjaya.

Engineered For Competence

Kelayakan minimum kemasukan ke kolej vokasional.  Pelajar-pelajar yang terpilih mempunyai kelebihan keputusan PMR yang lebih baik, namun harus diingat keputusan PMR bukanlah penentu kejayaan seseorang pelajar.  Semua pelajar kolej mempunyai peluang selama dua tahun untuk membuktikan kecemerlangan dalam bidang yang dipilih. Jika berjaya melepasi syarat gred purata 2.0 di peringkat sijil, pelajar boleh meneruskan kecemerlangan selama dua tahun di peringkat diploma untuk mendapatkan Diploma Vokasional Malaysia, atau hanya berpuas hati dengan Sijil Vokasional Malaysia.  Cemerlang atau tidak cemerlang, bergantung kepada pilihan pelajar sendiri. Ayuh! Serlahkan kecemerlangan anda bersama kolej cemerlang, Kolej Vokasional Keningau. Bertekad Cemerlang!

Selamat Datang

Selamat datang ke blog rasmi Unit Seni Kulinari, Jabatan Hospitaliti, Kolej Vokasional Keningau.  Blog ini direka khas untuk semua pelajar dan pensyarah Unit Seni Kulinari sebagai wadah perkongsian ilmu dan maklumat terkini daripada Unit Seni Kulinari. Jom meriahkan blog ini!

Puding Aiskrim Strawberi