Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C05 |
| Competency | Core |
| Tajuk CU | Produce Chinese rice (basic) |
| Penerangan CU | Produce Chinese rice (basic) describes the competency in basic Chinese rice (Chinese style fried rice, salted fish fried rice, fragrant rice) production to achieve the ideal texture and flavour based on steaming, boiling and wok-frying preparation technique. The person who is competent in this CU should be able to determine types of Chinese rice, carry out preparatory for Chinese rice, prepare Chinese rice and present Chinese rice. The outcome of this CU is basic Chinese rice dishes with ideal texture and flavour produced to meet the standard quality based on standard recipe. |
| Tempoh Latihan | 160 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to basic Chinese rice dishes with ideal texture and flavour 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. |