Job Description (JD)
| Nama Program | PENGHASILAN SENI KULINARI [I561-005-4:2025] |
|---|---|
| Kod CU | I561-005-4:2025-C02 |
| Competency | Core |
| Tajuk CU | Monitor daily operation (cold kitchen). |
| Penerangan CU | Monitor daily operation (cold kitchen) describes the competency in 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 cold section daily briefing, ensure cold section raw materials mise-en-place and assure cold section tools and equipment mise-en-place. The outcome of this CU is to ensure the monitoring of daily operations in the cold 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 Practice (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 ensure the monitoring of daily operations in the cold 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 Practice (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 cold section daily briefing. 3. Ensure cold section raw materials mise-en-place. 4. Assure cold section utensils, tools and equipment mise-en-place. |
| Pra-Syarat | Completed I561-005-4:2025-C01 Monitor daily operation (hot kitchen). |