Job Description (JD)
| Nama Program | Pengurusan Bahagian Makanan & Minuman [HT-010-4:2012] |
|---|---|
| Kod CU | HT-010-4:2012-E01 |
| Competency | Elektif |
| Tajuk CU | BASIC CULINARY PRINCIPLE |
| Penerangan CU | The CU title describes the competency in basic culinary principle. He or she is the person to comply with basic culinary principle. The person who is competent in basic culinary principle shall be able to acknowledge basic culinary history, apply basic culinary technique, implement standard menu and recipe composition, adhere to standard food quality requirement, understand kitchen equipment maintenance requirement and comply with hygiene, safety and health activity requirement. The outcome of this competency is to ensure guest satisfaction, safety and local authority laws are justified in accordance with kitchen management, culinary principles, company policy and procedure. |
| Tempoh Latihan | 216 |
| Objektif Pembelajaran | The person who is competent in this CU shall be able to define basic culinary principle that comply with hygiene, health and safety activity requirement in accordance with company policy and rules regulation. Upon completion of this competency unit, trainee will be able to:- Acknowledge basic culinary history. Apply basic culinary technique. Implement standard menu and recipe composition. Apply to standard food quality requirement. Understand the application of kitchen equipment maintenance requirement. Apply hygiene, safety and health activity requirement. |
| Pra-Syarat | 0 |