Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C05 |
| Competency | Core |
| Tajuk CU | Execute special dietary menu needs. |
| Penerangan CU | Competency Overview: Execute special dietary menu needs describe the competency to address diverse dietary requirements by developing tailored menus, modifying recipes to accommodate specific needs, and monitoring compliance with dietary guidelines. 1. The person who is competent in this CU should be able to • Develop special dietary recipe; • Modify special dietary recipe; and • Monitor special dietary menu production. 2. The outcome of this CU is able to Apply nutritional principles to evaluate and modify menus and recipes, addressed customers’ questions and needs knowledgeably, and implemented nutrition concepts in selecting, cooking, and planning healthy menu offerings in restaurants and food services. 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. |