Kode Skema :
SKM/0560/00009/1/2019/4
Judul Skema :
FOOD PRODUCTION COOKERY - LEVEL III
Dokumen Skema :
Ringkasan Skema :
Daftar Unit Kompetensi
| Kode Unit | Unit Kompetensi |
|---|---|
| D1.HRS.CL1.02 |
Apply standard safety procedures for handling foodstuffs |
| D1.HRS.CL1.03 |
Clean and maintain kitchen equipment and utensils |
| D1.HRS.CL1.04 |
Communicate effectively on the telephone |
| D1.HRS.CL1.05 |
Comply with workplace hygiene procedures |
| D1.HRS.CL1.07 |
Perform clerical procedures |
| D1.HRS.CL1.08 |
Maintain hospitality industry knowledge |
| D1.HRS.CL1.11 |
Perform clerical procedures |
| D1.HRS.CL1.12 |
Perform basic First Aid procedures |
| D1.HRS.CL1.14 |
Read and interpret basic instructions, directions and/or diagrams |
| D1.HRS.CL1.17 |
Speak English at a basic operational level |
| D1.HRS.CL1.18 |
Work effectively with colleagues and customers |
| D1.HRS.CL1.19 |
Work in a socially diverse environment |
| D1.HRS.CL1.20 |
Perform child protection duties relevant to the tourism industry |
| D1.HCC.CL2.01 |
Apply basic techniques of commercial cookery |
| D1.HCC.CL2.11 |
Prepare and store food in a safe and hygienic manner |
| D1.HGE.CL7.11 |
Receive and securely store in-coming goods |
| D1.HRS.CL1.01 |
Access and retrieve computer-based data |
| D1.HRS.CL1.09 |
Manage and resolve conflict situations |
| D1.HCC.CL2.02 |
Establish and maintain quality control in food production |
| D1.HCC.CL2.03 |
Identify and prepare various meats |
| D1.HCC.CL2.04 |
Maintain strategies for safe storage of prepared foods |
| D1.HCC.CL2.08 |
Prepare a variety of sandwiches |
| D1.HCC.CL2.12 |
Prepare appetizers and salads |
| D1.HCC.CL2.14 |
Prepare hot and cold dessert dishes |
| D1.HCC.CL2.15 |
Prepare portion-controlled meat cuts |
| D1.HCC.CL2.16 |
Prepare soups |
| D1.HML.CL10.12 |
Monitor routine workplace operations |
| D1.HML.CL10.14 |
Provide professional support to business colleagues |