Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C03 |
| Competency | Core |
| Tajuk CU | Implement innovative cooking technique. |
| Penerangan CU | Competency Overview: Implement innovative cooking technique describe the competency to integrate modern technology and creative methods into culinary practices to enhance efficiency, quality, and innovation. It involves adapting to technological advancements, assisting in acquiring state-of-the-art equipment, planning resources effectively, and introducing innovative cooking techniques to improve the overall dining experience. 1. The person who is competent in this CU should be able to • Adapt updated technology advancement; • Assist in acquiring latest equipment using latest technology; • Plan resources; and • Introduce cooking technique. 2. The outcome of this CU is able to This technique should evaluate the taste, aroma and texture of the food beyond traditional methods streamline the cooking process potentially serving time and energy. 3. Manual/Guideline/Standard Operation Procedure/References – • Health and safety procedure. • Environmental, Safety and Health (ESH). • Local authority food safety regulations. • Good Hygiene Practice (GHP). • Hazard Analysis and Critical Control Point (HACCP). • Kitchen operation SOP. • Food safety and hygiene standards. |
| Tempoh Latihan | 0 |
| Objektif Pembelajaran | - |
| Pra-Syarat | Not Available. |