Job Description (JD)
| Nama Program | PENGHASILAN SENI KULINARI [I561-005-4:2025] |
|---|---|
| Kod CU | I561-005-4:2025-C01 |
| Competency | Core |
| Tajuk CU | Monitor daily operation (hot kitchen) |
| Penerangan CU | Monitor daily operation (hot kitchen) describes the competency in monitoring the daily operation of hot kitchen to demonstrate various advanced techniques including both moist dan dry heat cooking methods. The person who is competent in this CU should be able to ensure personnel hygiene, food and work safety, assist hot section daily briefing, ensure hot section raw materials mise-en-place and assure hot section tools and equipment mise-en-place. The outcome of this CU is to monitor the daily operations in the hot kitchen, which includes verification of hygiene and safety, personnel matters, mise-en-place, tools, equipment and workstation appropriateness is in accordance with standard recipe, relevant culinary Standard Operating Procedure (SOP) and organisational policy such as local authority food safety regulations/ Good Hygiene Practices (GHP) / Hazard Analysis and Critical Control Point (HACCP). |
| Tempoh Latihan | 36 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to monitor the daily operations in the hot kitchen, which includes verification of hygiene and safety, personnel matters, mise-en-place, tools, equipment and workstation appropriateness is in accordance with standard recipe, relevant culinary Standard Operating Procedure (SOP) and organisational policy such as local authority food safety regulations/ Good Hygiene Practices (GHP) / Hazard Analysis and Critical Control Point (HACCP). Upon completion of this competency unit, trainees should be able to: 1. Ensure personnel hygiene, food and work safety. 2. Assist hot section daily briefing. 3. Ensure hot section raw materials mise-en-place. 4. Assure hot section utensils, tools and equipment mise-en-place. |
| Pra-Syarat | Not Available. |