Job Description (JD)
| Nama Program | PENGHASILAN SENI KULINARI [I561-005-4:2025] |
|---|---|
| Kod CU | I561-005-4:2025-C06 |
| Competency | Core |
| Tajuk CU | Produce advanced appetizers. |
| Penerangan CU | Produce advanced appetizers describes hot and cold advanced appetizers productions (international such as terrine, galantine, hors d’oeuvres, kebab; local such as pais, pasembur, pai tee and saté) using various degree of culinary techniques difficulties, including the application of the 14 basic methods of cooking to create a variety advanced appetizer. The person who is competent in this CU should be able to define different types of advanced appetizers, prepare mise-en-place for advanced appetizers, prepare advanced appetizers varieties and cater/ serve advanced appetizers varieties. The outcome of this CU is the ability to use various degrees of culinary technique difficulty to produce a diverse range of advanced appetizers, including the application of the 14 basic methods of cooking to create a variety advanced appetizer, showcasing higher-level technical and culinary standards. |
| Tempoh Latihan | 120 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to use various degrees of culinary technique difficulty to produce a diverse range of advanced appetizers, including the application of the 14 main basic methods of cooking to create a variety advanced appetizer, showcasing higher-level technical and culinary standards. Upon completion of this competency unit, trainees should be able to: 1. Define different types of advanced appetizers. 2. Prepare mise-en-place for advanced appetizer. 3. Prepare advanced appetizer varieties. 4. Cater/ serve advanced appetizer varieties. |
| Pra-Syarat | Completed I561-005-4:2025-C05 Delegate hot and cold kitchen operation task. |