Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C07 |
| Competency | Core |
| Tajuk CU | Produce Chinese hot dish (basic) |
| Penerangan CU | Produce Chinese hot dish (basic) describes the competency in basic Chinese hot dish (sweet and sour chicken, homemade doufu, etc.) production to create classic and flavourful dishes based on steaming, blanching, deep-frying, wok-frying, stir-frying, shallow frying, braising, marinating and simmering preparation technique. The person who is competent in this CU should be able to determine types of Chinese hot dish, carry out preparatory for Chinese hot dish, prepare Chinese hot dish and present Chinese hot dish. The outcome of this CU is classic and flavourful basic Chinese hot dishes produced to meet the standard quality based on standard recipe and work order. |
| Tempoh Latihan | 120 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to classic and flavourful basic Chinese hot dishes produced to meet the standard quality based on standard recipe and work order. |
| Pra-Syarat | Competent in I561-006-3:2025-C01 Supervise kitchen hygiene and safety procedure. |