Job Description (JD)
| Nama Program | Pengurusan Pastri & Roti [HT-013-4:2012] |
|---|---|
| Kod CU | HT-013-4:2012-C05 |
| Competency | Core |
| Tajuk CU | PASTRY AND BAKERY FOOD COST |
| Penerangan CU | The CU title describes the competency in Pastry and Bakery Food Cost activities. He or she is the person at the work area to monitor Pastry & Bakery Food Cost The person who is competent in these CU activities shall be able to perform the selection of menu, carry out standard recipe, prepare costing and monitor food cost control activities The outcome of this competency is to ensure pastry and bakery food cost in accordance with Standard Operating Procedure (SOP). |
| Tempoh Latihan | 231 |
| Objektif Pembelajaran | The person who is competent in this CU shall be able to provide excellent Pastry & Bakery Food Cost and to ensurepastry and bakery food costs are administered, implemented in accordance with Standard Operating Procedure (SOP). Upon completion of this competency unit, traineewill be able to:- Select menu according to daily production. Carry out standard recipe. Prepare food cost. Monitor food cost control activities. |
| Pra-Syarat | 0 |