Job Description (JD)
| Nama Program | PENGHASILAN SENI KULINARI [I561-005-4:2025] |
|---|---|
| Kod CU | I561-005-4:2025-C03 |
| Competency | Core |
| Tajuk CU | Correlate hot and cold kitchen production. |
| Penerangan CU | Correlate hot and cold kitchen production describes the competency in ensuring seamless coordination, enhancing efficiency, consistency and quality of daily operations of both hot and cold kitchens through advanced techniques in moist and dry heat cooking methods. The person who is competent in this CU should be able to carry out meal period, co-operate in preparing food orders, facilitate food preparation for service and collaborate workstation cleaning and closing. The outcome of this CU is to correlate hot and hold kitchen production which includes carry out shift tasks, perform cleaning and clearing, prepare food orders and conduct food preparation for service are according to relevance kitchen Standard Operating Procedure, standard recipe, Event Order (EO), outlet ordering, meal period and layout plan and instruction. |
| Tempoh Latihan | 36 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to correlate hot and hold kitchen production which includes carry out shift tasks, perform cleaning and clearing, prepare food orders and conduct food preparation for service are according to relevance kitchen Standard Operating Procedure, standard recipe, Event Order (EO), outlet ordering, meal period and layout plan and instruction. Upon completion of this competency unit, trainees should be able to: 1. Carry out meal period. 2. Co-operate in preparing food orders. 3. Facilitate food preparation for service. 4. Collaborate workstation cleaning and closing. |
| Pra-Syarat | Completed I561-005-4:2025-C02 Monitor daily operation (cold kitchen). |