Job Description (JD)
| Nama Program | PENGELUARAN COKLAT BUATAN TANGAN [C107-004-2:2024] |
|---|---|
| Kod CU | C107-004-2:2024-C03 |
| Competency | Core |
| Tajuk CU | PRODUCE CHOCOLATE TRUFFLE |
| Penerangan CU | Produce Chocolate Truffle describes the process of crafting luxurious, bite-sized confections according to work instruction and standard recipes. Chocolate truffles are decadent confections made from a smooth, creamy chocolate ganache centre coated with various toppings, often cocoa powder, and renowned for their indulgent flavour and texture. The person who is competent in this CU should be able to identify chocolate truffle production requirement, prepare tools, equipment and materials, carry out chocolate melting process, carry out chocolate tempering process, carry out chocolate mixing process, carry out chocolate cooling process, carry out chocolate truffle product packaging and carry out chocolate truffle product storage. The outcome of this CU is rich & indulgent flavouring & ingredients, velvety, smooth, & creamy texture, and visually appealing chocolate truffle crafted and packaged as per work instruction and standard recipe. |
| Tempoh Latihan | 312 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to rich & indulgent flavouring & ingredients, velvety, smooth, & creamy texture, and visually appealing chocolate truffle crafted and packaged as per work instruction and standard recipe. Upon completion of this competency unit, trainees should be able to: 1. Identify chocolate truffle production requirements. 2. Prepare tools, equipment and materials. 3. Carry out chocolate melting process. 4. Carry out chocolate tempering process. 5. Carry out chocolate mixing process. 6. Carry out chocolate cooling process. 7. Carry out chocolate truffle product packaging. 8. Carry out chocolate truffle product storage. |
| Pra-Syarat | Not Available |