Job Description (JD)
| Nama Program | Pengurusan Pastri & Roti [HT-013-5:2012] |
|---|---|
| Kod CU | HT-013-5:2011-C4 |
| Competency | Core |
| Tajuk CU | PASTRY & BAKERY DEPARTMENTAL COST |
| Penerangan CU | The CU title describes the competency in Pastry and Bakery Departmental Cost. He or she is the person at the work area to manage Pastry & Bakery Departmental Cost. The person who is competent in this CU shall be able to identify pastry and bakery departmental cost, plan pastry and bakery operational cost, manage departmental budget and maintain departmental cost. The outcome of this competency is to ensure departmental cost management in accordance with Standard Operating Procedure (SOP). |
| Tempoh Latihan | 250 |
| Objektif Pembelajaran | The person who is competent in this CU shall be able to provide excellent Pastry & BakeryDepartmental Cost and to ensure pastry and bakery food cost are administered and implemented in accordance with Standard Operating Procedure (SOP)as per establishement requirement. Upon completion of this competency unit, traineewill be able to:- Identify Pastry and Bakery Departmental Cost. Plan Pastry and Bakery Cost. Manage Departmental budget. Maintain Departmental Cost Activities. |
| Pra-Syarat | 0 |