Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C06 |
| Competency | Core |
| Tajuk CU | Produce Chinese sauces (basic) |
| Penerangan CU | Produce Chinese sauces (basic) describes the competency in basic Chinese sauces (sweet and sour sauce, lemon sauce, chicken rice chili sauce, ginger chili sauce, plum sauce) productions by combining ingredients and various seasonings to create flavourful condiments used in Chinese cuisine based on boiling, blending and cold mixing preparation techniques. The person who is competent in this CU should be able to determine types of Chinese sauce, carry out preparatory for Chinese sauce, prepare Chinese sauce and store Chinese sauce. The outcome of this CU is versatile, flavourful condiments that enhance the taste of various Chinese dishes produced to meet the standard quality based on standard recipe. |
| Tempoh Latihan | 156 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to versatile, flavourful condiments that enhance the taste of various Chinese dishes produced to meet the standard quality based on standard recipe |
| Pra-Syarat | Competent in I561-006-2:2025-C03 perform Chinese cooking method. |