Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C04 |
| Competency | Core |
| Tajuk CU | Produce soups (intermediate) |
| Penerangan CU | Produce soups (intermediate) describes the competency in soups productions based on special type of soups (clear, speciality and nationality). The person who is competent in this CU should be able to determine types of clear, speciality and nationality soup, mise-en-place for clear, speciality and nationality soup, prepare clear, speciality and nationality soup and present clear, speciality and nationality soup. The outcome of this CU is speciality and nationality soups 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 clear, speciality and nationality soups produced 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 clear, speciality and nationality soup. 2. Mise-en-place for clear, speciality and nationality soup. 3. Prepare clear, speciality and nationality soup. 4. Present clear, speciality and nationality soup. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |