Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MAKANAN [I561-005-2:2022] |
|---|---|
| Kod CU | I561-005-2:2022-C07 |
| Competency | Core |
| Tajuk CU | Produce soups (basic) |
| Penerangan CU | Produce soups (basic) describes the competency in soup productions based on two main categories (clear and thick). The person who is competent in this CU should be able to determine types of clear and thick soup, mise-en-place for clear and thick soup, prepare clear and thick soup and present clear and thick soup. The outcome of this CU is clear and thick soups 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 clear and thick soups and meet the quality standard specified by the foodservice organisation. Upon completion of this competency unit, trainees should be able to: 1. Determine types of clear and thick soup. 2. Mise-en-place for clear and thick soup. 3. Prepare clear and thick soup. 4. Present clear and thick soup. |
| Pra-Syarat | Completed I561-005-2:2022-C03-Perform cooking methods. |