Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MAKANAN [I561-005-2:2022] |
|---|---|
| Kod CU | I561-005-2:2022-C03 |
| Competency | Core |
| Tajuk CU | Perform cooking methods |
| Penerangan CU | Perform cooking methods describes the process of transforming food to make it edible/palatable by using heat transfers in the form of moist-heat and/or dry-heat. The person who is competent in this CU should be able to practise moist-heat cooking method and practise dry-heat cooking method. The outcome of this CU is the capability to demonstrate moist-heat and dry-heat cooking methods effectively. |
| Tempoh Latihan | 31 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to demonstrate moist-heat and dry-heat cooking methods effectively. Upon completion of this competency unit, trainees should be able to: 1. Practise moist-heat cooking method. 2. Practise dry-heat cooking method. |
| Pra-Syarat | Completed I561-005-2:2022-C02- Perform vegetable and potato cuts. |