Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C05 |
| Competency | Core |
| Tajuk CU | Produce Chinese soups (basic) |
| Penerangan CU | Produce Chinese soups (basic) describes the competency in basic Chinese soup productions (winter melon soup, Lou Wong Kua soup (old cucumber soup)) by combining prepared stocks with a variety of ingredients such as vegetables and herbs. The person who is competent in this CU should be able to determine types of Chinese soup, carry out preparatory for Chinese soup, prepare Chinese soup and present Chinese soup. The outcome of this CU is nourishing and flavourful basic Chinese soups (Lie Tang- Soup of the day) produced to meet the standard quality based on work order. |
| Tempoh Latihan | 156 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to nourishing and flavourful basic Chinese soups (Lie Tang- Soup of the day) produced to meet the standard quality based on work order. |
| Pra-Syarat | Competent in I561-006-2:2025-C03 perform Chinese cooking method. |