Job Description (JD)
| Nama Program | PENGELUARAN COKLAT BUATAN TANGAN [C107-004-3:2024] |
|---|---|
| Kod CU | C107-004-3:2024-C02 |
| Competency | Core |
| Tajuk CU | PRODUCE CHOCOLATE FILLING |
| Penerangan CU | Produce Chocolate Filling describes the process of creating the inner filling for various chocolate confections, such as truffles, pralines, and filled chocolates. It typically involves blending ingredients like chocolate, cream, butter, and flavourings to create a smooth, creamy, or ganache-like consistency. The person who is competent in this CU should be able to identify chocolate filling production requirements, prepare tools, equipment and materials, carry out chocolate melting process, carry out chocolate tempering process, carry out chocolate moulding process, carry out chocolate cooling process, carry out chocolate filling product packaging and carry out chocolate filling product storage. The outcome of this CU is a chocolate filling made with the right balance of flavours and textures to create a delightful confection as per work instruction and standard recipe. |
| Tempoh Latihan | 120 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to chocolate filling made with the right balance of flavours and textures to create a delightful confection as per work instruction and standard recipe. Upon completion of this competency unit, trainees should be able to: 1. Identify chocolate filling production requirements. 2. Prepare tools, equipment and materials. 3. Carry out chocolate melting process. 4. Carry out chocolate tempering process. 5. Carry out chocolate moulding process. 6. Carry out chocolate cooling process. 7. Carry out chocolate filling product packaging. 8. Carry out chocolate filling product storage. |
| Pra-Syarat | Not Available |