Job Description (JD)
| Nama Program | Pengeluaran Coklat Buatan Tangan [HT-015-3:2013] |
|---|---|
| Kod CU | HT-015-3:2013-C01 |
| Competency | Core |
| Tajuk CU | PRALINE CHOCOLATE MAKING |
| Penerangan CU | Praline chocolate making is focusing on chocolate confections starting from chocolate block to produce a chocolate products with a soft liquidor hard centre with nuts, dried fruit, fondant, crème or fudge with specific chocolate tools with Malaysian practice. The personnel who are competent in the praline chocolate making shall be able to identify types of products, prepare chocolate making equipments and materials, perform melting, tempering, moulding, enrobing, filling, cooling, demoulding process and storage. All these process shall produce fine texture and smooth tasty pralines and also create the nice and special decoration and packaging. The outcome of this competency is the ability of the chocolatier to produce good quality praline chocolate suitable for Malaysian and International market |
| Tempoh Latihan | 266 |
| Objektif Pembelajaran | The outcome of this competency is the ability of the chocolatier to produce good quality praline chocolate suitable for Malaysian and International market. Upon completion of this competency unit trainees will be able to :- • Prepare praline chocolate making equipment and materials • Perform chocolate melting process • Perform chocolate tempering process • Forming praline products • Perform packing and storage of finished products |
| Pra-Syarat | 0 |