Job Description (JD)
| Nama Program | KETUKANGAN SENI KULINARI [I561-005-5:2025] |
|---|---|
| Kod CU | I561-005-5:2025-C06 |
| Competency | Core |
| Tajuk CU | Craft gourmet soups. |
| Penerangan CU | Craft gourmet soups describes the competency in various soups preparation to demonstrate higher level of difficulty (such as bouillabaisse, petite marmite, cream soup, consommé royal, cream of chanterelle) using gourmet and modernist culinary techniques. The person who is competent in this CU should be able to define different types of gourmet soups, prepare mise-en-place for gourmet soups, prepare gourmet soups and cater/ serve gourmet soups. The outcome of this CU is able to use gourmet and modernist culinary techniques to produce a diverse, sophisticated gourmet soups, 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 soups, showcasing technical mastery and high culinary standards. Upon completion of this competency unit, trainees should be able to: 1. Define different types of gourmet soups. 2. Prepare mise-en-place for gourmet soups. 3. Prepare gourmet soups. 4. Cater/ serve gourmet soups. |
| Pra-Syarat | Completed I561-005-5:2025-C05 Craft gourmet appetizers. |