Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MAKANAN [I561-005-2:2022] |
|---|---|
| Kod CU | I561-005-2:2022-C05 |
| Competency | Core |
| Tajuk CU | Produce thickening agents |
| Penerangan CU | Produce thickening agents describes the competency in thickening agent productions based on type of roux (brown, blonde, white) and other thickening agent for different cooking requirements. The person who is competent in this CU should be able to determine types of thickening agents, Mise-en-place for thickening agent, prepare thickening agent and store thickening agent. The outcome of this CU is the brown, blonde, white roux and other thickening agent produced meet the quality standard as specified by the foodservice organisation. |
| Tempoh Latihan | 31 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to produce brown, blonde, white roux and other thickening agent 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 thickening agent. 2. Mise-en-place for thickening agent. 3. Prepare thickening agent. |
| Pra-Syarat | Completed I561-005-2:2022-C03- Perform cooking methods. |