Competency Profile Chart (CPC)
Nama NOSS : OPERASI SENI KULINARI MASAKAN CINA
Kod NOSS : I561-006-3:2025
Tahap : 3
Memaparkan 1-9 daripada 9 items.
| Bil | Competency | Tajuk Competency Unit (CU) | Lihat Terperinci |
|---|---|---|---|
| 1 | Core | Supervise kitchen hygiene and safety procedure | Job Description (JD) |
| 2 | Core | Produce Chinese sauces (intermediate) | Job Description (JD) |
| 3 | Core | Produce Chinese Superior Stock (Shang Tang) | Job Description (JD) |
| 4 | Core | Produce Chinese soups (intermediate) | Job Description (JD) |
| 5 | Core | Produce Chinese rice (basic) | Job Description (JD) |
| 6 | Core | Produce Chinese noodles (basic) | Job Description (JD) |
| 7 | Core | Produce Chinese hot dish (basic) | Job Description (JD) |
| 8 | Core | Produce dim sum and Chinese dessert (intermediate) | Job Description (JD) |
| 9 | Core | Produce Chinese roasted dish (barbeque/shao la) (basic) | Job Description (JD) |