Job Description (JD)
| Nama Program | OPERASI SENI KULINARI MASAKAN CINA [I561-006-3:2025] |
|---|---|
| Kod CU | I561-006-3:2025-C09 |
| Competency | Core |
| Tajuk CU | Produce Chinese roasted dish (barbeque/shao la) (basic) |
| Penerangan CU | Produce Chinese roasted dish (barbeque/shao la) (basic) describes the competency in production of basic Chinese barbeque roasted dishes (roasted chicken, honey glazed chicken (char shao), etc) by marinating meats such as chicken or duck with seasonings, spices and flavourful sauces before roasting based on the cooking techniques of marination, air-drying and roasting. The person who is competent in this CU should be able to determine types of Chinese barbeque (Shao la) roasted dishes, carry out preparatory for Chinese barbeque (Shao la) roasted dish, prepare Chinese barbeque (Shao la) roasted dish and store Chinese barbeque (Shao la) roasted dish. The outcome of this CU is tender, juicy meats with a caramelized exterior produced to meet the standard quality based on standard recipe and work order. |
| Tempoh Latihan | 40 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to tender, juicy meats with a caramelized exterior 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. |