Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MAKANAN [I561-005-2:2022] |
|---|---|
| Kod CU | I561-005-2:2022-C13 |
| Competency | Core |
| Tajuk CU | Produce coupe desserts |
| Penerangan CU | Produce coupe desserts describes the competency in coupe desserts productions such as banana split, cendol, Ais kacang, pengat, crème brulee, chocolate mousse and fruit jelly. The person who is competent in this CU should be able to determine types of dessert, mise-en-place for dessert, prepare dessert and present dessert. The outcome of this CU is coupe desserts produced meet the quality standard as specified by the foodservice organisation. |
| Tempoh Latihan | 135 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to produce coupe desserts such as banana split, cendol, ais kacang, pengat, crème brulee, chocolate mousse, fruit jelly 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 coupe dessert. 2. Mise-en-place for coupe dessert. 3. Prepare coupe dessert. 4. Present coupe dessert. |
| Pra-Syarat | Completed I561-005-2:2022-C03-Perform cooking methods |