Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C08 |
| Competency | Core |
| Tajuk CU | Produce pasta |
| Penerangan CU | Produce pasta describes the competency in pasta 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 pasta, mise-en-place for pasta, prepare pasta dish and present pasta dish. The outcome of this CU is pasta 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 pasta 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 pasta. 2. Mise-en-place for pasta. 3. Prepare pasta dish. 4. Present pasta dish. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |