Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C04 |
| Competency | Core |
| Tajuk CU | Compose menu and recipe. |
| Penerangan CU | Competency Overview: Compose menu and recipe describe the competency to develop menus and recipes by applying cooking methods and techniques creatively. It includes conducting market research to align offerings with customer preferences, training staff on new menu items and product knowledge, and utilising menu engineering to optimize profitability and appeal. Additionally, it emphasizes experimenting with recipes to innovate and refine culinary offerings, ensuring the menu stays dynamic and competitive. 1. The person who is competent in this CU should be able to • Apply cooking method and technique; • Assist in conducting market research; • Develop new menu and product knowledge; • Exercise menu engineering; and • Experiment with recipe. 2. The outcome of this CU is able to Develop and incorporate well-balanced menus and recipes that aligned with the organizational concept, met customer expectations and feedback, and adhered to sustainability practices. 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. |