Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C02 |
| Competency | Core |
| Tajuk CU | Produce salad dressings |
| Penerangan CU | Produce salad dressings describes the competency in salad dressing productions based on main categories of salad dressings (temporary and permanent emulsions). The person who is competent in this CU should be able to determine types of salad dressings, mise-en-place for salad dressing, prepare salad dressing and store salad dressing. The outcome of this CU is temporary and permanent salad dressing produced meet the quality standard as specified by the foodservice organisation. |
| Tempoh Latihan | 80 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to produce temporary and permanent salad dressing 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 salad dressing. 2. Mise-en-place for salad dressing. 3. Prepare salad dressing. 4. Store salad dressing. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |