Job Description (JD)
| Nama Program | KETUKANGAN SENI KULINARI [I561-005-5:2025] |
|---|---|
| Kod CU | I561-005-5:2025-C07 |
| Competency | Core |
| Tajuk CU | Craft gourmet main dishes. |
| Penerangan CU | Craft gourmet main dishes describes the competency in main dishes productions (international such as beef wellington, salmon coulibiac, seafood thermidor, paella; and local such as nasi dagang gulai ikan tongkol, laksam, ayam/ ikan pansuh, etc.) using gourmet and modernist culinary techniques. The person who is competent in this CU should be able to define different types of gourmet main dishes, prepare mise-en-place for gourmet main dishes, prepare gourmet main dishes and cater/ serve gourmet main dishes. The outcome of this CU is able to use gourmet and modernist culinary techniques to produce a diverse, sophisticated gourmet main dishes, showcasing technical mastery and high culinary standards. |
| Tempoh Latihan | 240 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to able to use gourmet and modernist culinary techniques to produce a diverse, sophisticated gourmet main dishes, showcasing technical mastery and high culinary standards. Upon completion of this competency unit, trainees should be able to: 1. Define different types of gourmet main dishes. 2. Prepare mise-en-place for gourmet main dishes. 3. Prepare gourmet main dishes. 4. Cater/ serve gourmet main dishes. |
| Pra-Syarat | Completed I561-005-5:2025-C06 Craft gourmet soups. |