Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C04 |
| Competency | Core |
| Tajuk CU | Produce Chinese stocks (basic). |
| Penerangan CU | Produce Chinese stocks (basic) describes the competency in Chinese basic stock (chicken stock) productions by extracting maximum flavour and nutrients through proper techniques such as boiling and simmering to forming the foundation for soups, sauces, and dishes in Chinese cuisine. The person who is competent in this CU should be able to determine types of Chinese stock, carry out preparatory for Chinese stock making, prepare Chinese stock and store Chinese stock. The outcome of this CU is a rich, flavourful liquid that serves as a foundational base for soups, sauces, and dishes produced meet the standard quality based on work order. |
| Tempoh Latihan | 52 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to rich, flavourful liquid that serves as a foundational base for soups, sauces, and dishes produced meet the standard quality based on work order. |
| Pra-Syarat | Competent in I561-006-2:2025-C03 perform Chinese cooking method. |