Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C06 |
| Competency | Core |
| Tajuk CU | Produce Chinese noodles (basic) |
| Penerangan CU | Produce Chinese noodles (basic) describes the competency in basic Chinese noodle (fish head noodle, Cantonese style fried) production to create noodles with the right texture and consistency, based on blanch, deep-frying, wok-frying, stir-frying, shallow frying, braising and simmering preparation technique. The person who is competent in this CU should be able to determine types of Chinese noodles, carry out preparatory for Chinese noodles, prepare Chinese noodles and present Chinese noodles. The outcome of this CU is produced is basic Chinese noodles with ideal texture and consistency 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 produced is basic Chinese noodles with ideal texture and consistency 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. |