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National Occupational Skills Standard (Noss) For

This document outlines the National Occupational Skills Standards (NOSS) for food management at level 3. It defines the different levels of certification under the NOSS from levels 1 to 5, with level 3 representing supervisory roles. Candidates are assessed and trained according to the competencies defined for each level. Upon fulfilling the requirements, candidates will be awarded the relevant certification. The document also includes sections on job competencies, working conditions, employment prospects, training programs, and acknowledgements.

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Ena Amir
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© © All Rights Reserved
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Download as DOC, PDF, TXT or read online on Scribd
279 views

National Occupational Skills Standard (Noss) For

This document outlines the National Occupational Skills Standards (NOSS) for food management at level 3. It defines the different levels of certification under the NOSS from levels 1 to 5, with level 3 representing supervisory roles. Candidates are assessed and trained according to the competencies defined for each level. Upon fulfilling the requirements, candidates will be awarded the relevant certification. The document also includes sections on job competencies, working conditions, employment prospects, training programs, and acknowledgements.

Uploaded by

Ena Amir
Copyright
© © All Rights Reserved
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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STANDARD PRACTICE

NATIONAL OCCUPATIONAL SKILLS STANDARD (NOSS) FOR;


FOOD MANAGEMENT
LEVEL 3
1. INTRODUCTION

2. OCCUPATIONAL STRUCTURE

SECTOR
SUB SECTOR
JOB AREA
L5
L4
L3
L2
L1

Figure 1.0 Occupational Structure for ________________

SECTOR
SUB SECTOR
JOB AREA
L5
L4
L3
L2
L1

Figure 1.1 Occupational Area Structure for ________________

3.

DEFINITION OF COMPETENCY LEVEL

ii

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:
(Operation and Production Level)

Competent in performing a range of varied


work activities, most of which are routine and
predictable.

Malaysia Skills Certificate Level 2:


(Operation and Production Level)

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.

Malaysia Skills Certificate Level 3:


(Supervisory Level)

Competent in performing a broad range of


varied work activities, performed in a variety of
contexts, most of which are complex and nonroutine. There is considerable responsibility and
autonomy and control or guidance of others is
often required.

Malaysia Skills Diploma Level 4:


(Executive Level)

Competent in performing a broad range of


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


Level 5: (Managerial Level)

Competent in applying a significant range of


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.

iii

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 3 as for
Level 4, 5 and 6 shall be awarded with Diploma Kemahiran Malaysia and Diploma
Lanjutan Kemahiran Malaysia respectively.

5. JOB COMPETENCIES

6. WORKING CONDITIONS

7. EMPLOYMENT PROSPECTS

8. TRAINING, INDUSTRIAL RECOGNITION, OTHER QUALIFICATION AND


ADVANCEMENT

9. SOURCES OF ADDITIONAL INFORMATION

iv

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. LITERATURE REFERENCES

12. COMMITTEE MEMBERS FOR DEVELOPMENT OF STANDARD PRACTICE (SP),


COMPETENCY PROFILE CHART (CPC), COMPETENCY PROFILE (CP) AND
CURRICULUM OF COMPETENCY UNIT (CoCU)
CULINARY

LEVEL 3

PANEL EXPERTS
1.
2.
3.
4.
5.
6.
7.
8.
FACILITATOR
1.
2.

vi

COMPETENCY PROFILE CHART (CPC)


NOSS TITLE
SECTOR
SUB SECTOR
JOB AREA
JOB LEVEL
COMPETENCY

CORE

ELECTIVE

JOB AREA CODE


COMPETENCY UNIT

COMPETENCY PROFILE (CP)

NOSS Title
Sub Sector
Job Area
Level
CU Title

CU Code

CU Descriptor

CU Work Activities

Performance Criteria

CURRICULUM of COMPETENCY UNIT (CoCU)


NOSS Title
Sub Sector
Job Area
Competency Unit Title
Learning Outcome

Competency Unit ID

Work Activities

XX-XXX-XX

Related Knowledge

Level

Related Skills

Training
Duration
Attitude /
Safety /
Environmental

Training
Hours

Credit
Hours
Delivery
Mode

Assessment
Criteria

Work Activities

Related Knowledge

Related Skills

Attitude / Safety
/ Environmental

Attitude:
Safety:
Environmental:

Training
Hours

Delivery
Mode

Assessment
Criteria

Work Activities

Related Knowledge

Related Skills

Attitude / Safety
/ Environmental

Training
Hours

Delivery
Mode

Assessment Criteria

Work Activities

Related Knowledge

Related Skills

Attitude / Safety
/ Environmental

Training
Hours

Delivery
Mode

Assessment
Criteria

Work Activities

Related Knowledge

Related Skills

Attitude / Safety
/ Environmental
Attitude:

Safety:

Environmental:

Training
Hours

Delivery
Mode

Assessment
Criteria

Employability Skills
Core Abilities
01.01
01.04
01.07
02.01
02.04
03.05
06.02
06.01
06.03
06.05

Identify and gather information


Analyze information
Utilize database applications to locate and process information
Interpret and follow manuals, instructions and SOPs
Prepare brief reports and checklist using standard form
Demonstrate safety skills
Comply with and follow chain of command
Understand system
Identify and highlight problems
Analyze technical systems

Social Skills
1.
2.
3.
4.
5.
6.
7.
8.

Communication skills
Conceptual skills
Interpersonal skills
Learning skills
Leadership
Multitasking and Prioritizing
Self-discipline
Teamwork

Tools, Equipment and Materials (TEM)


ITEMS
1.
2.

References

RATIO (TEM : Trainees)


1:20
1:1

REFERENCES
1.
2.

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