Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MASAKAN CINA [I561-006-2:2025] |
|---|---|
| Kod CU | I561-006-2:2025-C08 |
| Competency | Core |
| Tajuk CU | Produce dim sum and Chinese dessert (basic) |
| Penerangan CU | Produce dim sum and Chinese dessert (basic) describes in competency in basic dim sum (deep fried bean curd skin roll, deep fried wonton, deep fried spring roll) production according to fundamental dim sum making techniques (rolling, folding and wrapping). The person who is competent in this CU should be able to determine types of dim sum, carry out preparatory for dim sum, prepare dim sum and store dim sum. The outcome of this CU is assortment of bite-sized dishes produced to meet the standard quality based on storing procedure and standard recipe. |
| Tempoh Latihan | 156 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to assortment of bite-sized dishes produced to meet the standard quality based on storing procedure and standard recipe. |
| Pra-Syarat | Competent in I561-006-2:2025-C03 perform Chinese cooking method. |