STANDARD KEMAHIRAN PEKERJAAN

KEBANGSAAN
(NATIONAL OCCUPATIONAL SKILL STANDARD)

STANDARD PRACTICE & STANDARD CONTENT

FOR

BAKERY PRODUCTION
LEVEL 2

JPK

Jabatan Pembangunan Kemahiran

Kementerian Sumber Manusia, Malaysia

1
 STANDARD PRACTICE

NATIONAL OCCUPATIONAL SKILLS STANDARD (NOSS) FOR;

BAKERY PRODUCTION
LEVEL 2

1. INTRODUCTION

This is a NOSS developed for Bakery Production under the Hospitality and Tourism
sub sector of Kitchen. There is a high demand for skilled personnel in this field as
the industry is developing rapidly. Based on the National Key Economic Plan
(NKEA), the tourism industry will contribute RM103.6 billion in GNI by 2020. This
will require the sector to nearly triple GNI contribution from its starting position of
RM36.9 billion in 2009. To achieve this ambitious growth target, the tourism
industry will need to achieve, among others an additional of 497,200 tourism jobs
in the tourism sector by 2020. This represents a 30 percent increase from 2009.
The total workforce will however grow at a lower rate compared to tourism
receipts due to an anticipated rise in productivity ensuing from attracting and
retaining a better quality workforce as well as upgrading the skills of the current
workforce.

At present, the Malaysian bread industry is dominated by two national local

bakeries, which cater to various regions namely, the Gardenia and Stanson
Bakeries, each with their own popular brands of Gardenia and High 5 respectively.
These two companies hold approximately 76% of the retail market (Rydings, 2002).
However, they compete between themselves through offering attractive bread
products. Gardenia bakeries began operations in Malaysia in 1986 and produce
American-style sandwich bread, using the traditional sponge and dough method.
Within four short years, it became the bread market leader with an astounding
99% brand recall rate and 80% top-of-mind recall (Anon, 2004a). Today, Gardenias
overall production capacity hit 32,000 loaves per hour (the highest in the region)
and produces over 20 varieties of loaf bread, buns, rolls and snack cakes in five
different factories. Stanson Bakeries and its marketing unit are subsidiary
companies of the Stanson Group under the Silver Bird Group Bhd. The Stanson
Bakeries manufactures the European variety of breads. The group, which started in
1999, is currently contributing about RM 46 million, close to 90% of Silver Birds
turnover (Dhesi, 2004).

The demand for qualified and experienced Bakery Production personnel is

important as of now and in the near future, based on the above NKEA forecast.
Hence, the development of this NOSS is essential for the industry to have certain
guidelines and standards based on the level of competencies that have been set by
the industrial experts in this field.

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This NOSS is developed focusing on the Bakery Production area. Based on the
DACUM workshop findings, it was decided that the entry level for Bakery
Production personnel career is at Level 2. The justification is based on the nature of
work that requires competent in performing a significant range of varied work
activities, performed in a variety of contexts. Some of the activities are non-routine
and required individual responsibility and autonomy.

This NOSS provides first hand information to the workers regarding the Bakery
Production working environment. This NOSS also provides a career path and
employment development for those involved in this industry.

NOSS development is conducted starting with Occupational Area Analysis (OAA),

which is an analysis of the specific area that the NOSS will be developed. The
Occupational Structure (OS) of Occupational Analysis (OA) will be the basis for the
analysis. In case non-existing OS, the OA session should be conducted for that
specific occupational area to produce OS by NOSS panel experts. An existing OS is
shown in Figure 1: OS for the Kitchen Bakery Sub Sector of the Hospitality and
Tourism.

Consequently, the development of this NOSS at Level 2 (Refer Figure 1.2 Proposed
Occupational Profile Chart for Kitchen Bakery Production) is essential so that the
sub sector will have complete standards and guidelines to be used by the industry.

The first stage of NOSS development is to identify the Competency Unit (CU) for
Bakery Production Level 2. CU can be defined as a meaningful unit of works, which
contains several activities to complete a work cycle objectively and the CU must be
independent (stand alone). Core CU are the competencies that are common/
generic to the job according to the industry. Elective CU is the competencies that
are required for a specific industry/ sub sector/ manufacture.

The second stage of NOSS development is to develop Competency Profile (CP). The
CP is the summary and analysis of all the competency units that have been
identified in the first stage of the development. Each CU will be analysed in order to
determine the work activity involve. The performance criteria for each activity will
also be determined.

The final stage of NOSS development is to develop the Curriculum of Competency

Unit (CoCU). This will be done based on the information of the developed CP.

This NOSS provides first hand information to the workers regarding the Bakery
Production working environment. This NOSS also provides a career path and
employment development for those involved in this industry.

The minimum entry qualifications are those with interest to work in the area as
mentioned above and hold Sijil Pelajaran Malaysia (SPM). The candidate must be
able to read, write and possess applied skill and have interest in the Bakery
Production.

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2. OCCUPATIONAL STRUCTURE

Existing Occupational Structure

SUB SECTOR KITCHEN

LEVEL\JOB AREA KITCHEN BAKERY PASTRY BUTCHER STEWARDING

LEVEL 8 No Level No Level No Level No Level No Level

LEVEL 7 EXECUTIVE CHEF No Level

LEVEL 6 EXECUTIVE SOUS CHEF No Level

LEVEL 5 SOUS CHEF STEWARD MANAGER

LEVEL 4 JUNIOR SOUS CHEF BAKER PASTRY CHEF BUTCHER CHIEF STEWARD

CHEF DE PARTIE CHEF DE PARTIE CHEF DE PARTIE STEWARD

LEVEL 3 CHEF DE PARTIE
BAKERY PASTRY BUTCHER SUPERVISOR

LEVEL 2 DEMI CHEF DEMI CHEF BAKERY DEMI CHEF PASTRY BUTCHER ASSISTANT SENIOR STEWARD

LEVEL 1 COMMIS KITCHEN COMMIS BAKERY COMMIS PASTRY COMMIS BUTCHERY STEWARD

Figure 1.1 Existing Occupational Framework matrix for Hospitality and Tourism-Sub sector of Kitchen in Malaysia
Proposed Occupational Structure

SUB SECTOR KITCHEN

LEVEL\JOB AREA KITCHEN BAKERY PRODUCTION PASTRY BUTCHER STEWARDING

LEVEL 8 No Level No Level No Level No Level No Level

LEVEL 7 EXECUTIVE CHEF No Level

LEVEL 6 EXECUTIVE SOUS CHEF No Level

LEVEL 5 SOUS CHEF PASTRY CHEF CHIEF BUTCHER STEWARD MANAGER

LEVEL 4 JUNIOR SOUS CHEF CHIEF BAKER ASST. PASTRY CHEF ASST. CHIEF BUCTHER CHIEF STEWARD

CHEF DE PARTIE CHEF DE PARTIE STEWARD

LEVEL 3 CHEF DE PARTIE BAKERY PRODUCTION
PASTRY BUTCHER SUPERVISOR

LEVEL 2 DEMI CHEF BAKERY PRODUCTION DEMI CHEF PASTRY BUTCHER ASSISTANT SENIOR STEWARD

LEVEL 1 COMMIS KITCHEN NO LEVEL COMMIS PASTRY COMMIS BUTCHERY STEWARD

Figure 1.2 Proposed Occupational Framework matrix for Hospitality and Tourism-Sub sector of Kitchen in Malaysia
 3. DESCRIPTION OF COMPETENCY LEVEL

The NOSS is developed for various occupational areas. Candidates for certification must be
assessed and trained at certain levels to substantiate competencies. Below is a guideline of
each NOSS Level as defined by the Department of Skills Development, Ministry of Human
Resources, Malaysia.

Malaysia Skills Certificate Level 1: Competent in performing a range of varied

(Operation and Production Level) work activities, most of which are routine and
predictable.

Malaysia Skills Certificate Level 2: Competent in performing a significant range

(Operation and Production Level) of varied work activities, performed in a variety
of contexts. Some of the activities are non-
routine and required individual responsibility
and autonomy.

Malaysia Skills Certificate Level 3: Competent in performing a broad range of

(Supervisory Level) varied work activities, performed in a variety of
contexts, most of which are complex and non-
routine. There is considerable responsibility and
autonomy and control or guidance of others is
often required.

Malaysia Skills Diploma Level 4: Competent in performing a broad range of

(Executive Level) complex technical or professional work activities
performed in a wide variety of contexts and with
a substantial degree of personal responsibility
and autonomy. Responsibility for the work of
others and allocation of resources is often
present.

Malaysia Skills Advanced Diploma Competent in applying a significant range of

Level 5: (Managerial Level) fundamental principles and complex techniques
across a wide and often unpredictable variety of
contexts. Very substantial personal autonomy
and often significant responsibility for the work
of others and for the allocation of substantial
resources features strongly, as do personal
accountabilities for analysis, diagnosis, planning,
execution and evaluation.
4. MALAYSIAN SKILL CERTIFICATION

Candidates after being assessed, verified and fulfilled Malaysian Skill Certification
requirements shall be awarded with Sijil Kemahiran Malaysia (SKM) for Level 2 as for
Level 4 and 5 shall be awarded with Diploma Kemahiran Malaysia and Diploma
Lanjutan Kemahiran Malaysia respectively. All candidates are also recommended to
undergo on job training to attain knowledge and skills in the Bakery Production field
of work.

Assessment must be in accordance with the following:

This NOSS outlines Competency Unit (CU) in the Bakery Production working
environment as required by the industry and has been developed and documented
following extensive collaboration across key Malaysian organisations. To meet the
requirements of this industry, it is imperative that the CU outlined follow a high
standard as well as maintenance of consistency throughout the assessment process.
This can only be done by stipulating a precise framework in which the assessment of
CU must be conducted. The training & assessment of a Bakery Production
practitioner must be deployed in accordance with JPK policy and standard as follows:

a) The final assessment of competence must include the combination of

documented continuous assessment conducted by the facilitator during training
and the results of post-training examination;
b) The post-training examination must be practical in nature and involve
demonstration & application of the CU utilizing real equipment and real-world
examples;
c) The CU as outlined in this NOSS must be assessed throughout the training
program and during a post-training examination;
d) The learning environment and facilities need to be in accordance with the
requirements of the industries;
e) The development and assessment of the CU must demonstrate that they
develop transferable skills;
f) The development and assessment of the CU must include documentation by
candidates both during training and examination; and
g) All training and assessment materials must be mapped and verified to be in
accordance with the NOSS Bakery Production by a panel of industry subject
matter experts appointed by JPK.
5. JOB COMPETENCIES

A Bakery Production (Level 2) is competent in performing:

Safety, health and hygiene practices

Sweet and savoury filling preparation
Doughnut preparation
Bun preparation
Pizza preparation
Muffin preparation
Bakery product and material handling
Bakery product sales & marketing

6. WORKING CONDITIONS

Generally they work from under normal working hour from morning to evening
depending on organization nature of business. They may be required to work extra
hours to fulfil internal and external requirement. In food preparation service, they
may be needed to work in shift to accommodate work requirements. They need to
use / wear appropriate attire during the commencement of their jobs. They may
work individually or in a modular group in a conducive and ventilated environment

7. EMPLOYMENT PROSPECTS

There are excellent prospect in private sectors due to shortage of hands-on expert in
food preparation services. In public sector there are lacking of professional and well
experience bakery production. This area has a very good job market potential abroad
for skilled personnel due to shortage of such highly skilled personnel in this region.
Excellent prospects in food production related industries such as Tourism and
Hospitality Industries, Food and Beverage Industries.

Other related occupation with respect to employment opportunities are:

Celebrity Chef
Marketing Executive for food and beverage company
Personal Chef for Celebrity and Royalty
Food Promoter for Multinational Food Company
Lecturer
Food Ambassador (Ministry of Tourism Malaysia-Fabulous Food Malaysia
campaign)
 Other related industries with respect to employment opportunities are:
Training Institution
Food Manufacturing
Public Sector
Food Processing

8. SOURCES OF ADDITIONAL INFORMATION

Local

Chefs Association of Malaysia

15B Jalan Pandan Indah
1/23B pandan Indah
55100 Kuala Lumpur
URL: www.malaysiachefs.com
Tel: 603-9274 0217

Malaysian Association of Hotels

C5-3 Wisma MAH,
Jalan Ampang Utama 1/1
One Ampang Avenue
68000 Ampang
Selangor
URL : http://www.hotels.org.my
Tel: 603-4251 8477

9. APPROVAL DATE

The National Skills Development Board (NSDB), Ministry of Human Resources has
agreed and endorsed this Standard on .

10. ACKNOWLEDGEMENT

The Director General of DSD would like to extend his gratitude to the organisations
and individuals who have been involved in developing this standard.
11. NOSS DEVELOPMENT COMMITTEE MEMBERS

BAKERY PRODUCTION - LEVEL 2

PANEL
Pastry Chef
1. En. Mohd Ghouse Bin Ishak Berjaya Times Square Hotel & Convention
Centre Kuala Lumpur
Pastry Chef
2. Pn. Zaharah Bte Md Razi Seri Pacific Kuala Lumpur
En. Mohd Irwan Bin Bani Pastry Chef
3. Ismail Swiss Garden Hotel Kuala Lumpur
En. Ahmad Shahreen Bin Executive Chef
4. Mohamed Salleh Subang Jaya Medical Center, Selangor
En. Badarol Hisham Bin Abd Jr Sous Chef
5. Hamid Ritz Carlton, Kuala Lumpur
En. Ramaesvaran AL Sous Chef
6. Paramaesvaran Ritz Carlton,Kuala Lumpur
Pastry Chef
7. En. Ahmad Sanif Bin Latif
JW Marriot Hotel Kuala Lumpur
Culinary Lecturer
8. En. Zamri Bin Jalal Silverspoon International College, Selangor
Lecturer
9. Pn. Annis Bte Jamaludin ITTAR-IPP (PJ) Sdn Bhd.
Pastry Chef
10. En. Mohd Roizziddin Berjaya University Kuala Lumpur

FACILITATOR

11. En. Khairul Anuar Bin Yahya

CO-FACILITATOR

12. Pn. Eliza Bte Ramly

JOB PROFILE CHART (JPC)
SECTOR HOSPITALITY AND TOURISM
SUB SECTOR KITCHEN
JOB AREA BAKERY PRODUCTION
JOB LEVEL
COMPETENCY TWO (2) JOB AREA CODE COMPETENCY UNIT

SWEET AND
SAFETY, HEALTH AND DOUGHNUT
SAVOURY FILLING BUN PREPARATION
CORE HYGIENE PRACTICES PREPARATION
PREPARATION

BAKERY PRODUCT
MUFFIN
PIZZA PREPARATION AND MATERIAL
PREPARATION
HANDLING

BAKERY PRODUCT
SALES & MARKETING
ELECTIVE

x
COMPETENCY PROFILE (CP)

Sub Sector KITCHEN

Job Area BAKERY PRODUCTION
Level Two (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

1. Safety, health and Safety, health and hygiene practices 1. Identify safety, health and 1.1 Standard practice of safety in
hygiene practices is to handle and practices safety, hygiene practices requirements bakery kitchen determined
health and hygiene in accordance 1.2 Types of potential injuries in
with production requirement, bakery kitchen determined
standing order, Hazard Analysis and 1.3 Causes and implication of
Critical Control Points (HACCP), various type of injuries
Good Manufacturing Practices determined
(GMP) and Halal requirements. The 1.4 Kitchen safety & hygiene
personnel who are competent in procedures and guidelines
safety, health and hygiene practices outlined
shall be able to carry out safety, 2. Plan safety, health and hygiene 2.1 Differentiate main items inside
health and hygiene practices to practices activities first aid kits and their
meet required production quality. functions
2.2 First aid kit accessible
location determined
2.3 Methods of handling injuries
determined
3. Carry out safety, health and 3.1 Fire extinguishers expiry date
hygiene practices checked
3.2 Expiry date of items in first aid
kit checked
3.3 First aid kit maintained
4. Evaluate safety, health and 4.1 Safety health and hygiene
hygiene practices conformance practices in pastry kitchen
assessed
5. Report safety, health and 5.1 Safety, health and hygiene
hygiene practices activities practices activities reported to
superior
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 CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
2. Sweet and savoury Sweet and savoury filling 1. Identify sweet and savoury 1.5 Types of sweet and savoury
filling preparation preparation is to produce filing in filling preparation requirements filling product, production
accordance with standard recipe, quantity and delivery time
production requirement, standing determined
order, Hazard Analysis and Critical 1.6 Sweet and savoury filling
Control Points (HACCP), Good standard recipe, product
Manufacturing Practice (GMP) and ingredients and production
Halal requirements. The personnel workflow determined
who are competent in sweet and 2. Prepare sweet and savoury 2.1 Cooking utensils arranged
savoury filling preparation shall be filling mise en place according to requirements
able to carry out sweet and savoury 2.2 Ingredients scaled and
filling preparation and end product weighted according to
storage to meet required quality and standard recipe
quantity. 3. Carry out sweet and savoury 3.1 Sweet and savoury filling
filling preparation produced according to
standard recipe
4. Carry out filling end product 4.1 Sweet and savoury filling
storage stored according to the
Standard Operating
Procedure (SOP)
5. Evaluate sweet and savoury 5.1 Sweet and savoury filling
filling quality and quantity colour, texture, flavour, taste,
aroma and quantity according
to standing order
6. Record sweet and savoury 6.1 Sweet and savoury filling
filling preparation activities preparation activities reported
to superior

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 CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
3. Doughnut preparation Doughnut preparation is to produce 1. Identify doughnut preparation 1.1 Types of doughnut product,
doughnut product in accordance requirements production quantity and
with standard recipe, production delivery time determined
requirement, standing order, Hazard 1.2 Doughnut standard recipe,
Analysis and Critical Control Points ingredients and production
(HACCP), Good Manufacturing workflow determined
Practice (GMP) and Halal 2. Prepare doughnut mise en 2.1 Cooking utensils arranged
requirements. The personnel who place and oven preheated
are competent in doughnut according to requirements
preparation shall be able to carry 2.2 Ingredients scaled and
out doughnut preparation, doughnut weighted according to
finishing, decoration and end standard recipe
product display to meet required 3. Carry out doughnut preparation 3.2 Doughnut dough mixed,
quality and quantity. divided, rounded, moulded,
panned and fried according to
standard recipe
4. Carry out doughnut finishing 4.1 Doughnut product glazed,
and decoration topped and filled according to
standing order
4.2 Doughnut product plated
according to requirements
5. Evaluate doughnut quality and 5.1 Doughnut product colour,
quantity texture, flavour, taste, shape,
size , aroma and quantity
meets the standard
requirement and standing
order
6. Record doughnut preparation 6.1 Doughnut preparation
activities activities reported

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 CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
4. Bun preparation Bun preparation is to produce bun 1. Identify bun preparation 1.1 Types of bun product,
product in accordance with requirements production quantity and
standard recipe, production delivery time determined
requirement, standing order and 1.2 Bun standard recipe, product
Hazard Analysis and Critical ingredients and production
Control Points (HACCP), Good workflow determined
Manufacturing Practice (GMP) and 2. Prepare bun mise en place 2.1 Cooking utensils arranged
Halal requirements. The personnel and oven preheated
who are competent in yeast based according to requirements
product production shall be able to 2.2 Ingredients scaled and
carry out bun preparation, finishing, weighted according to
decoration and end product display standard recipe
to meet required quality and 3. Carry out bun preparation 3.1 Bun product dough mixed,
quantity. divided, rounded, moulded,
panned, filled and baked
according to standard recipe
4. Carry out bun finishing and 4.1 Bun product glazed and
decoration topped according to standing
order
4.2 Bun product plated according
to requirements
5. Evaluate bun quality and 5.1 Bun product colour, texture,
quantity flavour, taste, shape, size ,
aroma and quantity meets the
standard requirement and
standing order
6. Record bun preparation 6.1 Bun product preparation
activities activities reported to superior

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 CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
5. Pizza preparation Pizza preparation is to produce 1. Identify pizza preparation 1.1 Types of pizza product,
pizza product in accordance with requirements production quantity and
standard recipe, production delivery time determined
requirement, standing order and 1.2 Pizza standard recipe,
Hazard Analysis and Critical product ingredients and
Control Points (HACCP), Good production workflow
Manufacturing Practice (GMP) and determined
Halal requirements. The personnel 2. Prepare pizza mise en place 2.1 Cooking utensils arranged
who are competent in pizza and oven preheated
preparation shall be able to carry according to requirements
out pizza preparation, finishing, 2.2 Ingredients scaled and
decoration and end product display weighted according to
to meet required quality and standard recipe
quantity. 3. Carry out pizza preparation 3.1 Pizza product dough mixed,
divided, rounded, moulded,
panned, filled and baked
according to standard recipe
3.2 Pizza sauce ingredients
mixed, saut, boiled and
simmering according to
standard recipe
4. Carry out pizza finishing work 4.1 Pizza product glazed and
topped according to standing
order
4.2 Pizza product plated
according to requirements
5. Evaluate pizza quality and 5.1 Pizza product colour, texture,
quantity flavour, taste, shape, size ,
aroma and quantity meets the
standard requirement and
standing order
6. Record pizza preparation 6.1 Pizza product preparation
activities activities reported to superior

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 CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
6. Muffin preparation Muffin preparation is to produce 1. Identify muffin preparation 1.1 Types of muffin product,
muffin product in accordance with requirements production quantity and
standard recipe, production delivery time determined
requirement, standing order and 1.1 Muffin standard recipe,
Hazard Analysis and Critical product ingredients and
Control Points (HACCP), Good production workflow
Manufacturing Practice (GMP) and determined
Halal requirements. The personnel 2. Prepare muffin mise en place 2.3 Cooking utensils arranged
who are competent in muffin and oven preheated
preparation shall be able to carry according to requirements
out yeast based product 2.3 Ingredients scaled and
production, finishing, decoration weighted according to
and end product display to meet standard recipe
required quality and quantity. 3. Carry out muffin preparation 3.1 Muffin product dough mixed,
divided, rounded, moulded,
panned, filled and baked
according to standard recipe
4. Carry out muffin finishing work 4.1 Muffin product glazed and
topped according to standing
order
4.2 Muffin product plated
according to requirements
5. Evaluate muffin quality and 5.1 Muffin product colour, texture,
quantity flavour, taste, shape, size ,
aroma and quantity meets the
standard requirement and
standing order
6. Record muffin preparation 6.1 Muffin product preparation
activities activities reported to superior

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 CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
7. Bakery product and Bakery product and material 1. Identify bakery product and 1.1 Bakery product and material
material handling handling is to handle bakery product material handling requirement handling SOP obtained and
and material in accordance with raw material, semi finished
production requirement, Hazard product and finished product
Analysis and Critical Control Points determined
(HACCP), Good Manufacturing 2. Plan bakery product and 1.2 Bakery product and material
Practice (GMP) and Halal material handling activities handling workflow listed out
requirements. The personnel who 2.1 Bakery product material,
are competent in bakery product equipment, utensils prepared
and material handling shall be able 3. Carry out bakery product and 3.1 Bakery product and material
to carry out bakery product and material handling handled according to
material handling to meet required Standard Operating
quality and quantity. Procedure (SOP)
4. Evaluate bakery product and 4.1 Bakery product and material
material handling effectiveness handling labelled, tagged,
packed and temperature
meets the standard
requirement
5. Record bakery product and 5.1 Bakery product and material
material handling activities handling activities reported to
superior

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 CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
8. Bakery product sales & Bakery product sales & marketing 1. Identify bakery products sales 1.1 Types of bakery products and
marketing are to sell & market bakery product & marketing requirements pricing determined
in accordance with company 1.2 Bakery products sales
requirements. The personnel who workflow/process determined
are competent in bakery product 2. Arrange bakery product sales & 2.1 Market information gathered
sales shall be able to carry out marketing activities and tabulated
bakery product sales and collect 2.2 Market survey conducted
customer feedback to meet required 3. Carry out bakery product sales 3.1 Marketing activities arranged,
sales target and quality. & marketing market location selected and
potential customer identified.
3.2 Customer feedback collected
and responded
4. Evaluate validity and reliability 4.1 Potential market information
of potential market information segregated and tabulated
5. Prepare bakery product sales & 5.1 Bakery product sales
marketing report report prepared