Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C08 |
| Competency | Core |
| Tajuk CU | Produce dim sum and Chinese dessert (intermediate) |
| Penerangan CU | Produce dim sum and Chinese dessert (intermediate) describes the production of intermediate dim sum (dough making, cooked filling, white radish cake, nuo mi ji, dessert (mango cream with pamelo, durian pancake)) based on steaming, kneading, blending, peeling, dissecting and marinating preparation techniques. The person who is competent in this CU should be able to determine types of dim sum and Chinese dessert, carry out preparatory for dim sum and Chinese dessert, prepare dim sum and Chinese dessert, present dim sum and Chinese dessert. and store dim sum and Chinese dessert. The outcome of this CU is delicately crafted bite-sized dishes dim sum 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 delicately crafted bite-sized dishes dim sum 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. |