Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C07 |
| Competency | Core |
| Tajuk CU | Produce Chinese cold dish |
| Penerangan CU | Produce Chinese cold dish describes the competency in Chinese cold dish (prawn salad, marinated jelly fish, pulled chicken with sesame dressing) production by preparing and assembling ingredients to create flavourful and refreshing appetizers or side dishes based on poaching, blanching, cutting and tossing preparation techniques. The person who is competent in this CU should be able to determine types of Chinese cold dish, carry out preparatory for Chinese cold dish, prepare Chinese cold dish and present Chinese cold dish. The outcome of this CU is refreshing, flavourful appetizers or side dishes produced to meet the standard quality based on required food temperature and standard recipe. |
| Tempoh Latihan | 208 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to refreshing, flavourful appetizers or side dishes produced to meet the standard quality based on required food temperature and standard recipe. |
| Pra-Syarat | Competent in I561-006-2:2025-C03 perform Chinese cooking method. |