Job Description (JD)
| Nama Program | Pengeluaran Coklat Buatan Tangan [HT-015-3:2013] |
|---|---|
| Kod CU | HT-015-3:2013-C03 |
| Competency | Core |
| Tajuk CU | CHOCOLATE CENTER MAKING |
| Penerangan CU | The CU describes the competency of producing soft and hard centres for both filled and enrobed praline. Soft centre is a category of filling which can be piped into chocolate shell. Hard centre is a solid confection or inclusion which could be enrobed / deposited completely with / into melted chocolate. The person who is competent in this CU shall be able to identify the type of centres, prepare the equipments / utensils/ ingredients, cooking the centre mixture and forming the centre as chocolate filling or enroBing. The outcome of this competency is to produce a good quality chocolate centre in order to produce a good quality filled and enrobed chocolate. |
| Tempoh Latihan | 240 |
| Objektif Pembelajaran | The person who is competent in this CU shall be able to produce a good quality chocolate centre in filled and enrobed chocolate to fill full the customer requirements. Upon completion of this competency unit trainees will be able to :- • Prepare equipment and material for centre making process • Perform centre making process • Storage of finished centre product |
| Pra-Syarat | 0 |