Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C06 |
| Competency | Core |
| Tajuk CU | Produce rice and farinaceous |
| Penerangan CU | Produce rice and farinaceous describes the competency in rice and farinaceous dish productions based on different types of cooking method (dry-heat and moist heat). The person who is competent in this CU should be able to determine types of rice and farinaceous, mise-en-place for rice and farinaceous ingredients, prepare rice and farinaceous and present rice and farinaceous. The outcome of this CU is rice and farinaceous produced based on different types of cooking method (dry-heat and moist heat) 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 rice and farinaceous based on different types of cooking method (dry-heat and moist heat) 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 rice and farinaceous. 2. Mise-en-place for rice and farinaceous. 3. Prepare rice and farinaceous. 4. Present rice and farinaceous. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |