Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C07 |
| Competency | Core |
| Tajuk CU | Produce noodles |
| Penerangan CU | Produce noodles describes the competency in noodles dish production 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 noodles, mise-en-place for noodles, prepare noodle dish and present noodle dish. The outcome of this CU is noodles 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 noodles 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 noodles. 2. Mise-en-place for noodles. 3. Prepare noodle dish. 4. Present noodle dish. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |