Skema Sertifikasi Kompetensi Demi Chef

Skema Sertifikasi Kompetensi Profesi Okupasi Nasional Berdasarkan ACCSTP dan CATC Sektor Pariwisata Bidang Tata Boga

Unit Kompetensi

  1. Maintain Hospitality Industry Knowledge
  2. Work Effectivety with Colleagues and Customers
  3. Work in a Socially Diverse Environment
  4. Prepare and Store Food in a Safe and Hygienic Manner
  5. Receive and Securely Store In-Comma Goods
  6. Apply Basic Techniques of Commercial Cookery
  7. Prepare Soups
  8. Prepare veqetables, Eggs
  9. Prepare a Variety of Sandwiches
  10. Prepare Hot and Cold Dessert Dishes
  11. Apply Standard Safety Procedures for Handling Foodstuffs
  12. Clean and Maintain Kitchen Equipment and Utensils
  13. Comply With Workplace Hygiene Procedures
  14. Implement Occupational Health and Safety Procedures
  15. Perform Basic First Aid Procedures
  16. Identify and Prepare Various Meats
  17. Prepare Portion-Controlled Meat Cuts
  18. Prepare and Cook Poultry and Game Meats
  19. Prepare and Cook Seafood
  20. Communicate Effectively on the Telephone
  21. Perform Clerical Procedures
  22. Read and Interpret Basic Instructions, Directions and/or Diaqrams
  23. Speak English at a Basic Operational Level
  24. Perform Child Protection Duties Relevant to the Tourism Industry
  25. Monitor Routine Workplace Operations
  26. Maintain Strattegies Safe Storage of Prep

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