Job Description (JD)
| Nama Program | PENGHASILAN SENI KULINARI [I561-005-4:2025] |
|---|---|
| Kod CU | I561-005-4:2025-C08 |
| Competency | Core |
| Tajuk CU | Produce advanced main dishes. |
| Penerangan CU | Produce advanced main dishes describes hot and cold advanced main dishes productions (international such as salmon coulibiac, tortellini, ravioli, ballotine, crusted roasted rack of lamb; local such as fresh noodle, salai, laksa, daging dendeng, ayam percik) using various degree of culinary techniques difficulties, including the application of the 14 basic methods of cooking to create a variety advanced main dishes. The person who is competent in this CU should be able to define different types of advanced main dishes, prepare mise-en-place for advanced main dishes, prepare advanced main dishes varieties and cater/ serve advanced main dishes varieties. The outcome of this CU is the ability to use various degrees of culinary technique difficulty to produce a diverse range of advanced main dishes, including the application of the 14 basic methods of cooking to create a variety advanced main dishes, showcasing higher-level technical and culinary standards. |
| Tempoh Latihan | 180 |
| 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 main dishes, including the application of the 14 basic methods of cooking to create a variety advanced main dishes, showcasing higher-level technical and culinary standards. Upon completion of this competency unit, trainees should be able to: 1. Define the type of advanced main dishes. 2. Prepare mise-en-place advanced main dishes. 3. Prepare advanced main dishes varieties. 4. Cater/ serve advanced main dishes varieties. |
| Pra-Syarat | Completed I561-005-4:2025-C07 Produce advanced soups. |