Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C02 |
| Competency | Core |
| Tajuk CU | Produce Chinese sauces (intermediate) |
| Penerangan CU | Produce Chinese sauces (intermediate) describes the competency of intermediate Chinese sauce (sambal belacan, steamed fish soy sauce, steamed ginger paste, Jiang-zheng (Preserved bean sauce)) productions by combining ingredients and various seasonings to create flavourful condiments used in Chinese cuisine based on stir-frying, boiling, blending, simmering, baking 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 richly flavoured, well-balanced sauces produced to meet the standard quality based on standard recipe. |
| Tempoh Latihan | 80 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to richly flavoured, well-balanced sauces produced to meet the standard quality based on standard recipe. |
| Pra-Syarat | Competent in I561-006-3:2024-C01 Supervise kitchen hygiene and safety procedure. |