Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C03 |
| Competency | Core |
| Tajuk CU | Perform Chinese cooking methods |
| Penerangan CU | Perform Chinese cooking methods describes the process of transforming raw ingredients to make into a wide range of classic and contemporary Chinese cuisine 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 Chinese moist-heat cooking method and practise Chinese dry-heat cooking method. The outcome of this CU is to identify the correct Chinese cooking technique between moist-heat and dry-heat cooking method according to menu. |
| Tempoh Latihan | 104 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to identify the correct Chinese cooking technique between moist-heat and dry-heat cooking method according to menu. |
| Pra-Syarat | Competent in I561-006-2:2025-C02 Perform cutting technique. |