Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C01 |
| Competency | Core |
| Tajuk CU | Monitor kitchen hygiene and safety procedure |
| Penerangan CU | Monitor kitchen hygiene and safety procedure describes the competency to maintain good subordinates’ hygiene, food, and kitchen safety practices in foodservice organisation. The person who is competent in this CU should be able to determine kitchen subordinates’ hygiene, determine kitchen working environment hygiene and safety and determine food safety procedure. The outcome of this CU is subordinates and personal hygiene, food, and kitchen safety practices complied with related safety and hygiene authority requirement. |
| Tempoh Latihan | 24 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to maintain good subordinates and personal hygiene, food, and kitchen safety practices complied with related safety and hygiene authority requirement Upon completion of this competency unit, trainees should be able to: 1. Determine kitchen subordinates hygiene. 2. Determine kitchen working environment hygiene and safety. 3. Determine food safety procedure. |
| Pra-Syarat | Not Available |