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Materi Ujian atau Tes Keterampilan Tokutei Ginou Food Service Industry

Materi Tes Keterampilan Specified Skill Worker


Meski program baru specified skill worker sudah hampir 1 tahun, perkembangan tokutei ginou di indonesia terbilang masih lambat khususnya bagi New comers. Pasalnya meskipun sudah berlangsung hampir 1 tahun, hanya ada 1 bidang yang sudah ada titik terangnya dari pemerintah. Yaitu program perawat atau care worker.

Jika dibandingkan dengan negara lain seperti filipina, Indonesia kalah cepat. Sampai saat ini filipina sudah mengadakan tes keterampilan pada 3 bidang pekerjaan. Diantaranya care worker (perawat), food service (restoran), dan Food and Beverage (industri makanan dan minuman).

Lambatnya perkembangan tokutei ginou di Indonesia mungkin juga disebabkan oleh belum siapnya kedua negara dalam menyikapi program ini. Di jepang sendiripun, juga baru bisa mengadakan tes keterampilan pada beberapa bidang saja.

Mau tidak mau, kita sebagai peserta pendatang baru atau ex-jisshusei yang ingin berpindah bidang pekerjaan harus sabar menunggu perkembangan selanjutnya.

Sambil menunggu perkembangan tes tokutei ginou bidang yang lain, sebaiknya kita mempelajari materi atau bahan yang akan digunakan dalam tes keterampilan tokutei. Salah satunya adalah bidang food service yang akan saya bagikan pada kesempatan kali ini.



Materi Soal Tes Keterampilan Tokutei Ginou Food Service Industry 

Dalam tes keterampilan bidang food service atau restoran, ada 3 materi dasar yang akan di ujikan yaitu tentang Kontrol kebersihan (hygiene control), Pelayanan pelanggan (customer service), dan Persiapan makanan dan minuman (preparation of food and drink). Ketiga materi tersebut bisa anda pelajari dari buku berikut ini,



1. Study Materials for Skills Assessment Test for Food Service Industry "Hygiene Controls"


Daftar Isi Materi: File PDF
Ⅰ. Knowledge of basic hygiene controls
1. Basic knowledge of food poisoning
2. The 3 principles for food poisoning prevention
3. Typical bacteria and viruses that cause food poisoning

Ⅱ. Knowledge of good hygiene practice
1. Delivery check
2. Check storage temperature (Refrigerator/Freezer)
3. Prevent cross contamination
4. Cleaning and disinfection of utensils
5. Cleaning and disinfection of toilets
6. Personal hygiene
7. Enforce handwashing
8. Cleaning controls (for the kitchen) and waste disposal

Ⅲ. Knowledge of HACCP based food hyginene system
 (critical control points)
1. What are "HACCP based food hygiene system"?
2. Critical control points
3. Group 1: How to control "refrigerated foods"
4. Group 2: How to control "cook and serve hot"
5. Group 3: How to control "foods that go through heating,refrigeration,and then reheating"
6. Other critical control points
7. Keeping a record of hygiene controls




2. Study Materials for Skills Assessment Test for Food Service Industry "Customer Service"


Daftar Isi Materi: File PDF
Ⅰ. Knowledge of Customer Services
1. Customer services
2. Basic customer service operations
3. Meal time etiquette
4. Dealing with customers who require help
5. Appropriate waiting (serving)
6. Basic customer service terms and how to use them

Ⅱ. Knowledge of Foods
1. Food allergies
2. Handling alcohol
3. Nutrition
4. Tastes
5. Food diversification

Ⅲ. Knowledge of Restaurant Management
1. Preparing for the business day & end-of day tasks
2. Cleaning tasks (outside the kitchen)
3. Knowledge of cash and cashless payments

Ⅳ. Knowledge of Handling Complaints
1. Handling customer complaints
2. Handling situations involving foreign object contamination

Ⅴ. Knowledge of Emergency Responses
1. Responding if somebody is ill
2. Responding in the event of a natural disaster




3. Study Materials for Skills Assessment Test for Food Service Industry "Preparation of Food and Drink"


Daftar Isi Materi: File PDF
Ⅰ. Knowledge of Ingredients (Raw Ingredients)
1. Types of meat
2. Types of seafood
3. Types of fruit and vegetable

Ⅱ. Knowledge of Basic Preparation Processes
1. Purpose of basic preparation processes
2. Basic preparation processes for vegetables
3. Basic preparation processes for seafood

Ⅲ. Knowledge of Various Preparation Methods
1.Cooking with heat
2. Cooking without heat

Ⅳ. Knowledge of Cooking Appliances, Utensils and Tools
1. Cooking appliances
2. Cooking utensils and tools
3. Measuring appliances

Ⅴ. Knowledge of Occupational Health & Safety
1. Occupational health & safety in the kitchen
2. Handling cooking appliances, utensils and tools
3. Handling other utensils and tools
4. Fire prevention measures


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Sumber file : https://www.jfnet.or.jp/
Sumber Image : https://asia.nikkei.com/

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