Job Description (JD)
| Nama Program | Penyediaan & Pembuatan Makanan [HT-012-2:2012] |
|---|---|
| Kod CU | HT-012-2:2012-E03 |
| Competency | Elektif |
| Tajuk CU | BASIC BUTCHERY |
| Penerangan CU | The CU title described the competency in basic butchery. He or she is to carry out basic butchery operation in their work area. The person who is competent in basic butchery operation shall be able to identify basic butchery requirement and type of basic butchery cuts, prepare equipment and utensil , carry out meat parts butchery, poultry butchery, fish and seafood butchery and hygiene and cleanliness of work area in accordance with company requirement. The outcome of this competency is to execute basic butchery preparation to provide food for guest satisfaction in accordance with company Standard Operating Procedure (SOP) and policy |
| Tempoh Latihan | 84 |
| Objektif Pembelajaran | The person who is competent in this CU shall be able to execute butchery activities to ensure meat and butchery products produced adhered to hygiene and cleanliness standard. Upon completion of this competency unit, trainee will be able to:- 1. Identify basic butchery requirement 2. Identify types of basic butchery cuts 3. Prepare equipment and utensils 4. Carry out meat parts butchery. 5. Carry out poultry part butchery 6. Carry out fish and seafood part butchery 7. Carry out hygiene and cleanliness of work area |
| Pra-Syarat | 0 |