| NO | KODE UNIT | JUDUL UNIT |
| 1 | D1.HRS.CL1.02 | Membersihkan Dan Memelihara Area Dan Peralatan |
| Melaksanakan Prosedur Keamanan Makanan | Apply Standard Safety Procedures For Handling Food Stuffs |
| 2 | D1.HRS.CL1.03 | Membersihkan, Memelihara Area, dan Peralatan Dapur |
| D1.HRS.CL1.03 | Clean And Maintain Kitchen Equipment And Utensils |
| 3 | D1.HOT.CL1.07 | Berkomunikasi Melalui Telepon |
| D1.HOT.CL1.07 | Communicate On The Telephone |
| 4 | D1.HOT.CL1.04 | Mengikuti Prosedur Kebersihan Di Tempat Kerja |
| | Comply With Workplace Hygiene Procedures |
| 5 | D1.HOT.CL1.03 | Menerapkan Prosedur Kesehatan Dan Keselamatan Kerja |
| | Implement Occupational Health And Safety Procedures |
| 6 | D1.HOT.CL1.08 | Memelihara Pengetahuan Industri Perhotelan |
| | Maintain Hospitality Industry Knowledge |
| 7 | D1.HOT.CL1.05 | Melakukan Prosedur Klerikal |
| | Perform Clerical Procedures |
| 8 | D1.HOT.CL1.12 | Melakukan Prosedur Dasar Pertolongan Pertama |
| | Perform Basic First Aid Procedures |
| 9 | D1.HRS.CL1.14 | Membaca dan menerjemahkan fungsi dasar, arah dan/ atau diagram |
| | Read and interpret basic instructions, directions and/or diagrams |
| 10 | D1.HRS.CL1.17 | Berkomunikasi Secara Lisan Dalam Bahasa Inggris pada Tingkat Operasional Dasar |
| | Converse In English At A Basic Operational Level |
| 11 | D1.HRS.CL1.18 | Bekerjasama secara efektif dengan kolega dan pelanggan |
| | Work effectively with colleagues and customers |
| 12 | D1.HRS.CL1.19 | Bekerja Dalam Lingkungan Sosial Yang Berbeda |
| | Work in a socially diverse environment |
| 13 | D1.HRS.CL1.20 | Melaksanakan tugas perlindungan anak yang relevan dengan industri pariwisata |
| | Perform child protection dutiesrelevant to the tourism industry |
| 14 | D1.HCC.CL2.01 | Menerapkan Metode Dasar Memasak Komersial |
| | Apply basic techniques of commercial cookery |
| 15 | D1.HCC.CL2.11 | Menyiapkan dan Menyimpan Makanan |
| | Prepare and Store Foods |
| 16 | D1.HGE.CL7.11 | Menerima Dan Menyimpan Barang Persediaan |
| | Receive and Store Stock |
| 17 | D1.HML.CL10.12 | Memonitor Operasional Di Tempat Kerja |
| | Monitor Workplace Operations |
| 18 | D1.HCC.CL2.03 | Mengidentifikasi dan menyiapkan daging |
| | Identify and prepare various meats |
| 19 | D1.HCC.CL2.04 | Menjaga strategi untuk penyimpanan makanan yang aman |
| | Maintain Strategies For Safe Food Storage |
| 20 | D1.HCC.CL2.16 | Menyiapkan Sup |
| | Prepare soups |
| 21 | D1.HCC.CL2.18 | Menyiapkan sayuran, telur makanan yang terbuat dari tepung |
| | Prepare vegetables, eggs, and farinaceous dishes |
| 22 | D1.HCC.CL2.08 | Menyiapkan Sandwich |
| | Prepare variety of sandwiches |
| 23 | D1.HCC.CL2.15 | Menyiapkan porsi potongan daging yang terkontrol |
| | Prepare portion-controlled meat cuts |
| 24 | D1.HCC.CL2.09 | Menyiapkan dan memasak unggas dan binatang buruan |
| | Prepare and cook poultry and game meats |
| 25 | D1.HCC.CL2.10 | Menyiapkan dan memasak hidangan laut |
| | Prepare and cook seafood |
| 26 | D1.HCC.CL2.14 | Menyiapkan hidangan penutup panas, dingin, dan beku |
| | Prepare hot, cold and frozen dessert dishes |
