Job Description (JD)
| Nama Program | KETUKANGAN SENI KULINARI [I561-005-5:2025] |
|---|---|
| Kod CU | I561-005-5:2025-C05 |
| Competency | Core |
| Tajuk CU | Craft gourmet appetizers |
| Penerangan CU | Craft gourmet appetizers describes hot and cold appetizers productions (international such as pâté, charcuterie, smoked product, brined and cured products; local such as otak-otak, sata, chung, smoked product and brined and cured products) using gourmet and modernist culinary techniques. The person who is competent in this CU should be able to define different types of gourmet appetizers, prepare mise-en-place for gourmet appetizers, prepare gourmet appetizers and cater/ serve gourmet appetizers. The outcome of this CU is able to use gourmet and modernist culinary techniques to produce a diverse, sophisticated gourmet appetizer menu, showcasing technical mastery and high culinary standards. |
| Tempoh Latihan | 200 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to use gourmet and modernist culinary techniques to produce a diverse, sophisticated gourmet appetizer menu, showcasing technical mastery and high culinary standards. Upon completion of this competency unit, trainees should be able to: 1. Define different types of gourmet appetizers. 2. Prepare mise-en-place for gourmet appetizers. 3. Prepare gourmet appetizers. 4. Cater/serve gourmet appetizers. |
| Pra-Syarat | Completed I561-005-5:2025-C04 Monitor kitchen cost (hot and cold section). |