Job Description (JD)
| Nama Program | PENGHASILAN SENI KULINARI [I561-005-4:2025] |
|---|---|
| Kod CU | I561-005-4:2025-C07 |
| Competency | Core |
| Tajuk CU | Produce advanced soups. |
| Penerangan CU | Produce advanced soups describes the hot and cold advanced soup productions such as Bisque (sea shell), Gazpacho (vegetable), Cioppino (seafood), and Chowder (cream) using various degrees of culinary techniques and difficulties, including the application of the 14 basic methods of cooking to create a variety advanced soups. The person who is competent in this CU should be able to define different types of advanced soups, prepare mise-en-place for advanced soups, prepare advanced soups varieties and cater/ serve advanced soups varieties. The outcome of this CU is the ability to use various degrees of culinary technique difficulty to produce a diverse range of advanced soups, including the application of the 14 basic methods of cooking to create a variety advanced soups, 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 soups, including the application of the 14 main basic methods of cooking to create a variety advanced soups, showcasing higher-level technical and culinary standards. Upon completion of this competency unit, trainees should be able to: 1. Define the type of advanced soups. 2. Prepare mise-en-place advanced soup. 3. Prepare advanced soups varieties. 4. Cater/ serve advanced soups varieties. |
| Pra-Syarat | Completed I561-005-4:2025-C06 Produce advanced appetizers. |