Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C04 |
| Competency | Core |
| Tajuk CU | Produce Chinese soups (intermediate) |
| Penerangan CU | Produce Chinese soups (intermediate) describes the competency in intermediate Chinese soup (double-boiled herbal soup, dried fungi soup) productions by combining high-quality broths with a variety of ingredients including meats, seafood, vegetables, and herbs based on double-boiled and simmering preparation techniques. The person who is competent in this CU should be able to determine types of Chinese soup, carry out preparatory for Chinese soup, prepare Chinese soup and present Chinese Soup. The outcome of this CU is flavourful and nutritious Chinese soup 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 flavourful and nutritious Chinese soup produced to meet the standard quality based on standard recipe. |
| Pra-Syarat | Competent in I561-006-3:2025-C01 Supervise kitchen hygiene and safety procedure. |