Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C09 |
| Competency | Core |
| Tajuk CU | Produce main course dishes |
| Penerangan CU | Produce main course dishes describes the competency in main course production based on seven main categories (bird and poultry, meat, game, fish, seafood, vegetarian, and special diet). The person who is competent in this CU should be able to determine types of main course, mise-en-place for main course ingredients, prepare main course and present main course. The outcome of this CU is main course dishes 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 | 120 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to produce main course dishes based on different types of protein (Poultry, fish and seafood, beef and lamb) and 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 main course. 2. Mise-en-place for main course. 3. Prepare main course. 4. Present main course. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |