Job Description (JD)
| Nama Program | Penyediaan & Pengeluaran Makanan India [HT-030-3:2014] |
|---|---|
| Kod CU | HT-030-3:2014-C06 |
| Competency | Core |
| Tajuk CU | INDIAN BREAD PREPARATION AND PRODUCTION |
| Penerangan CU | Indian bread preparation and production is a process in preparing dough of the main ingredient that is prepared and flattened by rolling. Most Indian breads, such as roti and Chapati, are baked on tava, a griddle made from cast iron, steel or aluminium. this bread resembles one; it is large, as thin as cloth, and served folded like a napkin Others such as Puri and Bhatura are deep-fried. Some of these, like Paratha and Roti have many varieties. The person who is competent in Indian bread variations shall be able to prepare Indian bread, prepare Appam dishes, prepare Poori dishes and prepare Tosai dishes in accordance with Indian bread standard recipes. The outcome of this competency unit is to ensure bread prepared meets texture, taste and presented in accordance with Indian bread preparation and production recipe. |
| Tempoh Latihan | 104 |
| Objektif Pembelajaran | The outcome of this competency unit is to ensure bread prepared meets texture, taste and presented in accordance with Indian bread preparation and production recipe. Upon completion of this competency unit, trainees will be able to: • Produce Indian bread • Produce Appam dishes • Produce Poori dishes • Produce Tosai dishes |
| Pra-Syarat | 0 |