Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C02 |
| Competency | Core |
| Tajuk CU | Perform cutting techniques |
| Penerangan CU | Perform cutting techniques describes the competency of basic Chinese cuisine cutting technique which focusing on precision and uniformity to enhance the visual appeal which include meat, poultry, seafood and vegetable ingredients. The person who is competent in this CU should be able to determine type of Chinese ingredients cuts, carry out preparatory for Chinese ingredients cuts and carry out Chinese ingredients’ cuts. The outcome of this CU is uniform, precise cuts to enhance the visual appeal and contributes to the authentic flavour and texture of Chinese dishes according to the standard quality as specified by menu. |
| Tempoh Latihan | 104 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to uniform, precise cuts to enhance the visual appeal and contributes to the authentic flavour and texture of Chinese dishes according to the standard quality as specified by menu. |
| Pra-Syarat | Completed I561-006-2:2025-C01 Practice kitchen hygiene procedure |