Job Description (JD)
| Nama Program | KETUKANGAN SENI KULINARI [I561-005-5:2025] |
|---|---|
| Kod CU | I561-005-5:2025-C01 |
| Competency | Core |
| Tajuk CU | Sustain daily operation (hot kitchen) |
| Penerangan CU | Sustain daily operation (hot kitchen) describes the competency in overseeing the daily operations of both hot and cold kitchens, demonstrate advanced techniques in moist and dry heat cooking methods. The person who is competent in this CU should be able to verify personal hygiene, food and work safety, ensure hot section daily briefing, verify hot section raw materials mise-en-place and verify hot section tools and equipment mise-en-place. The outcome of this CU is to ensure the sustaining 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 and organizational policy such as Local Authority Food Safety Regulations / Good Hygiene Practice (GHP) / Hazard Analysis and Critical Control Point (HACCP). |
| Tempoh Latihan | 40 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to ensure the monitoring of daily operations in the hot 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 and organizational 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. Verify personnel hygiene, food and work safety. 2. Ensure hot section daily briefing. 3. Verify hot section raw materials mise-en-place. 4. Verify hot section utensils, tools and equipment mise-en-place. |
| Pra-Syarat | Not Available. |