Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C01 |
| Competency | Core |
| Tajuk CU | Practise kitchen hygiene and safety procedure |
| Penerangan CU | Practise kitchen hygiene and safety procedure describes the competency to perform good personal hygiene, prevents contamination, reduces foodborne illnesses and creates a safe culinary environment. The person who is competent in this CU should be able to carry out kitchen personal hygiene, apply kitchen workstation safety and apply kitchen food safety procedures. The outcome of this CU is a clean, safe environment, preventing contamination, reducing foodborne illnesses and enhancing establishment quality complied with related safety and hygiene authority requirement. |
| Tempoh Latihan | 104 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to clean, safe environment, preventing contamination, reducing foodborne illnesses and enhancing establishment quality complied with related safety and hygiene authority requirement. |
| Pra-Syarat | 0 |