Job Description (JD)
| Nama Program | Penyeliaan Penyediaan Masakan Jepun [I561-003-3:2021] |
|---|---|
| Kod CU | I561-003-3:2021-C04 |
| Competency | Core |
| Tajuk CU | CONTROL FOOD PREPARATION QUALITY |
| Penerangan CU | Control Food Preparation Quality describes the inspection of raw materials, checks on the food preparation process and inspecting the final product to ensure that no poor quality are sent to the consumer. The person who is competent in this CU should be able to identify food preparation quality requirement, monitor food preparation quality control, monitor food safety and record daily food preparation quality control checklist. The outcome of this CU is assurance that food will not cause any harm to the consumers. |
| Tempoh Latihan | 120 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to control food preparation quality and safety in accordance with food standard recipe and to provide food for guest satisfaction. Upon completion of this competency unit, trainees should be able to: 1. Identify food preparation quality requirement. 2. Monitor food preparation quality control. 3. Monitor food safety. 4. Record daily food preparation quality control checklist. |
| Pra-Syarat | Not available. |