Job Description (JD)
| Nama Program | OPERASI SENI KULINARI [I561-005-3:2022] |
|---|---|
| Kod CU | I561-005-3:2022-C10 |
| Competency | Core |
| Tajuk CU | Produce plated dessert |
| Penerangan CU | Produce plated dessert describes the competency in plated desserts production based on different types of cooking method (dry-heat and moist heat) such as bread butter pudding with vanilla ice-cream, waffle with chocolate sauce, fruit salad and chocolate ice-cream, crépe/lempeng (manis/berinti). The person who is competent in this CU should be able to determine types of plated dessert, mise-en-place for plated dessert, prepare plated dessert and present plated dessert. The outcome of this CU is international dessert produced meet the quality standard as specified by the foodservice organisation. |
| Tempoh Latihan | 96 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to produce plated dessert such as bread butter pudding with vanilla ice-cream, waffle with chocolate sauce, fruit salad and chocolate ice-cream, crépe/lempeng (manis/berinti) 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 plated dessert. 2. Mise-en-place for plated dessert. 3. Prepare plated dessert. 4. Present plated dessert. |
| Pra-Syarat | Completed I561-005-3:2022-C01-Monitor kitchen hygiene and safety procedure |