Job Description (JD)
| Nama Program | Penyediaan & Pengeluaran Makanan India [HT-030-3:2014] |
|---|---|
| Kod CU | HT-030-3:2014-C02 |
| Competency | Core |
| Tajuk CU | INDIAN SPICES PREPARATION AND PRODUCTION |
| Penerangan CU | Indian spices preparation and production is a process of preparing distinctive and delicious Indian spices, containing a unique blend of herbs and other exotic flavours. Spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavouring, colouring or preserving food. Spice preparation using raw materials from different ingredients for specific usage such as seafood, meat, poultry and vegetables. It contain several spices blended together and could be with a gravy base or a dry item. . The person who is competent in Indian mixing spices preparation shall be able to prepare spices mixture for seafood, prepare spices mixture for meat, prepare spices mixture for poultry, and prepare spices mixture for vegetables in accordance with standard spices recipe. The outcome of this competency unit is to ensure Indian spices are prepared with aroma, colour and texture for specific cooking in accordance with Indian spices recipe preparation and production specifications. |
| Tempoh Latihan | 160 |
| Objektif Pembelajaran | The person who is competent in this CU shall be able to verify the Indian Spices preparation and production. The outcome of this competency unit is to ensure Indian spices are prepared with aroma, colour and texture for specific cooking in accordance with Indian spices recipe preparation and production specifications. Upon completion of this competency unit, trainees will be able to: • Prepare spices mixture for seafood • Prepare spices mixture for mutton / lamb • Prepare spices mixture for poultry • Prepare spices mixture for vegetables |
| Pra-Syarat | 0 |