Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C03 |
| Competency | Core |
| Tajuk CU | Produce Chinese Superior Stock (Shang Tang) |
| Penerangan CU | Produce Chinese Superior Stock (Shang Tang) describes the competency in Chinese superior stock (Shang Tang) productions based on addition of deluxe ingredient such as dried scallop, spices and vegetable in basic stock to enhanced the flavour and texture of clear broth that serves as a foundational base for many exquisite Chinese dishes. The person who is competent in this CU should be able to determine types of Chinese superior stock, carry out preparatory for Chinese superior stock making, prepare Chinese superior stock and store Chinese superior stock. The outcome of this CU is a rich, clear, and flavourful broth that serves as a fundamental base for enhancing the taste and quality of various Chinese dishes produced 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 rich, clear, and flavourful broth that serves as a fundamental base for enhancing the taste and quality of various Chinese dishes produced meet the standard quality based on standard recipe. |
| Pra-Syarat | Competent in I561-006-3:2025-C01 Supervise kitchen hygiene and safety procedure. |