Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C03 |
| Competency | Core |
| Tajuk CU | Produce sauces |
| Penerangan CU | Produce sauces describes the competency in hot sauces productions based on five mother sauces. The person who is competent in this CU should be able to determine types of sauces, mise-en-place sauces ingredients and prepare sauces. The outcome of this CU is derivative sauces 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 derivative sauces 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 sauce. 2. Mise-en-place for sauce. 3. Prepare sauce. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |