Job Description (JD)
| Nama Program | PENGELUARAN COKLAT BUATAN TANGAN [C107-004-3:2024] |
|---|---|
| Kod CU | C107-004-3:2024-C03 |
| Competency | Core |
| Tajuk CU | PRODUCE CHOCOLATE PANNING |
| Penerangan CU | Produce Chocolate Panning describes the confectionery process where small objects, often nuts, fruits, or candy centres, are coated with layers of chocolate to create a smooth and shiny exterior according to work instruction. This method involves placing the objects in a rotating drum or pan and continuously adding liquid chocolate while gently agitating the contents. As the chocolate coats the items, they gradually increase in size, and multiple layers are applied to achieve the desired thickness. The person who is competent in this CU should be able to identify chocolate panning production requirements, prepare tools, equipment and materials, carry out chocolate melting process, carry out chocolate panning process, carry out chocolate panning product packaging and carry out chocolate panning product storage. The outcome of this CU is confection treats like chocolate-covered nuts or candies are coated with layers of liquid chocolate to create a glossy, chocolate-covered exterior as per work instruction and standard recipe. |
| Tempoh Latihan | 200 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to confections treats like chocolate-covered nuts or candies coated with layers of liquid chocolate to create a glossy, chocolate-covered exterior as per work instruction and standard recipe. Upon completion of this competency unit, trainees should be able to: 1. Identify chocolate panning production requirements. 2. Prepare tools, equipment and materials. 3. Carry out chocolate melting process. 4. Carry out chocolate panning process. 5. Carry out chocolate panning product packaging. 6. Carry out chocolate panning product storage. |
| Pra-Syarat | Not Available |