Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MAKANAN [I561-005-2:2022] |
|---|---|
| Kod CU | I561-005-2:2022-C04 |
| Competency | Core |
| Tajuk CU | Produce stocks |
| Penerangan CU | Produce stocks describes the competency in stocks productions based on different types of stocks. The person who is competent in this CU should be able to determine types of stock, mise-en-place for stock making, prepare stock and store stock. The outcome of this CU is white, brown, fish and vegetable stocks produced meet the quality standard as specified by the foodservice organisation. |
| Tempoh Latihan | 52 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to produce white, brown, fish and vegetable stocks and meet the quality standard as specified by the foodservice organisation. Upon completion of this competency unit, trainees should be able to: 1. Determine types of stock. 2. Mise-en-place for stock making. 3. Prepare stock. 4. Store stock. |
| Pra-Syarat | Completed I561-005-2:2022-C03- Perform cooking methods. |