COMPETENCY PROFILE (CP)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCT ION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

1. Hygiene, Kitchen L-010-2:2012-C01 The CU title describes the 1. Identify food handling 1.1 Hygiene guidelines
Safety and Food competency in hygiene, activities requirements requirements practiced in
Handling kitchen safety and food accordance with Industrial
handling activities. Ministry and local authority

He or she is the person to  OSHA

carry out food handling  Environmental Quality
activities for customers’ Act 1974 (127)
satisfaction at their work area.  HACCP

The person who is competent 1.2 Kitchen safety requirement

in this CU shall be able to implemented in accordance
identify food handling activities with Regulatory body /
requirements, determine food agency related
handling tools, kitchen
utensils, equipment and food  Bomba
items classification,  National Solid Waste
understand the principles of Management
receiving and storing food Department (NSWMD)
items, maintain food handling  Department of
activities requirements and Occupational Safety and
carry out hygiene and Health (DOSH)
cleanliness of work area in
accordance with Health
Ministry requirements, local
authority and company

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

Standard Operating Procedure 1.3 Food handling requirement

(SOP). practiced in accordance with

The outcome of this  Health Ministry guideline

competency is to ensure safe  OSHA
working practices are  INDAH water
adapted and food handling  Halal food product
activities are adhered in compliance
accordance with Health Environmental Quality
Ministry requirements. Act 1974 (Act127)

2. Determine food handling 2.1 Food handling tools, kitchen

tools, kitchen utensils and
equipment classification
utensils and equipment
classification listed in
accordance with company
Standard Operating
Procedure (SOP), Health
Ministry guidelines and local
authority.

 Types of utensils and

equipment determined
 Usage of utensils and
equipment determined

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Determine food items 3.1 Food items classification

classification listed by types of
merchandise in accordance
with company Standard
Operating Procedure (SOP),
Health Ministry guidelines
and local authority.

 Food item classification

determined
- Dry Items
- Butchery items
- Commissary items
- Dairy items
- Juices

 Food items storage

sorted out
- Types of container
- First In First Out
(FIFO) system

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CU Title CU Code CU Descriptor CU Work Activities
4. Understand the principles
of receiving and storing
food items
5. Maintain food handling
activities requirements
4
Performance Criteria
4.1 Principles of receiving and
storing food items performed
in accordance with company
Standard Operating
Procedure (SOP) Health
Ministry guidelines and local
authority.
 Principles of receiving
and storing food items
determined
 Method of receiving and
storing food items
applied
 Proper receiving and
storing food items
ensured
5.1 Food handling activities
requirements are sustained
in accordance with
company Standard
Operating Procedure (SOP),
Health Ministry guidelines
and local authority.
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

 Types of food handling

activities requirement
determined
 Food handling activities
done
 Food handling activities
report prepared, updated
and compiled

6. Carry out hygiene and 6.1 Clearing of work place area

cleanliness of work area.
done in accordance with
company Standard
Operating Procedure (SOP),
Health Ministry guidelines
and local authority.

 Cleanliness of the work

place ensured

6.2 Equipment cleaned and

utensils sent to stewarding
area
 Cleaned utensils stored
properly

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

2. Cooking L-010-2:2012- The CU title describes the competency 1. Obtain standard cooking 1.1 Types of cooking technique
Technique C0U2 in cooking technique. technique standard method determined in
recipes accordance with company
He or she is the person who will standardize recipes
prepare the cooking technique for
customers’ satisfaction.  Types of cooking
technique recipes
The person who is competent in this CU interpreted
shall be able to obtain cooking technique - Dry heat
standard recipes, select equipment and - Moist heat
utensils, ingredients, carry out cooking - Combination
technique dishes and hygiene and
cleanliness of work area in accordance 2. Select cooking 2.1 Type of utensils and
with establishment working procedure. technique equipment equipment chosen in
and utensils accordance with company
The outcome of this competency is to standardize recipes
execute cooking technique dishes to
provide food for guest satisfaction in  Types of utensils and
accordance with company Standard equipment determined
Operating Procedure (SOP).  Usage of utensils and
equipment determined

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Select cooking 3.1 Type of ingredients collected

technique in accordance with company
ingredients standardize recipes

 Types of cooking technique

ingredients determined
 Physical condition of
cooking technique
ingredient determined
 Quality of cooking
technique ingredients
ensured
 Mise-en-place properly
done
 Standard weight, scaling
and measurement
technique applied
4. Carry out cooking 4.1 Standard dishes cooking
technique dishes application are performed in
accordance with company
standardize recipes
 Types of cooking
technique preparation
and cooking determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique applied

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO( 2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Stock, Soup L-010-2:2012-CU03 The CU title describes the 1. Obtain stock, soup and 1.1 Types of stock, soup and hot
and Hot competency in stock, soup and hot hot sauce production sauce production identified in
Sauce sauce production. standard recipes accordance with company
Production standardize recipes.
He or she is the person who will
prepare the stock, soup and hot sauce  Identify types of stock,
production for customers’ satisfaction. soup and hot sauce
recipes
The person who is competent in this
CU shall be able to obtain stock, 1.2 Understanding of stock, soup
soup and hot sauce production soup and hot sauce recipes
standard recipes, select stock, soup  Basic stock
and hot sauce production equipment - White
and utensils and ingredients , carry out - Brown
stock, soup and hot sauce production  Soup
and hygiene and cleanliness of work - Cream
area in accordance with establishment - Clear
Standard Operating Procedures (SOP) - Specialty or
nationality
The outcome of this competency is to  Hot sauces and it
execute stock, soup and hot sauce derivatives
production to provide food for guest - White
satisfaction in accordance with - Brown
company Standard Operating
Procedure (SOP).

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

2. Select stock, soup and 2.1 Type of utensils and

hot sauce production equipment chosen in
equipment and utensils accordance with company
standardize recipes

 Types of utensils and

equipment determined
 Usage of utensils and
equipment determined

3. Select stock, soup and 3.1 Type of ingredients collected

hot sauce production in accordance with company
ingredients standardizes recipes.

 Types of stock, soup and

hot sauce production
ingredients determined
 Physical condition of stock,
soup and hot sauce
production ingredient
determined
 Quality of stock, soup and
hot sauce production
ingredients ensured
 Mise-en-place properly
done
 Standard weight, scaling
and measurement
technique applied

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

4. Carry out stock, soup 4.1 Stock, soup and hot sauce
and hot sauce production performed in
production accordance with company
standardize recipes

 Types of stock, soup and

hot sauce preparation
and cooking determined
 Portioning ensured
 Taste and flavour
complied

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

4. Main Course L-010-2:2012-CU04 The CU title describes the competency 1. Obtain main course 1.1 Type of main course
Production in main course production. production menu production menu determined
requirement in accordance with the
He or she is the person who carries out establishment requirement
main course production for customers’
satisfaction.  Types of main course
production menu
The person who is competent in this requirement interpreted
CU shall be able to obtain main course - Meat
production menu requirement, select - Poultry
main course production standard - Fish and seafood
recipes, suitable cooking utensils, - Vegetarian
equipment and ingredients, carry out
main course dishes production and 2. Select main course 2.1 Main course production
hygiene and cleanliness of work area in production standard standardize recipes are
accordance with establishment recipes chosen according to menu
requirement. requirement

The outcome of this competency is to  Identify types of main

execute main course production for course local menu
guest satisfaction in accordance with  Understanding of main
company Standard Operating course recipes
Procedure (SOP).

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CU Title CU Code CU Descriptor CU Work Activities
3. Select suitable cooking 3.1 Type of utensils and
utensils and equipment
4. Select main course 4.1 Type of ingredients collected
production ingredients
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Performance Criteria
equipment are chosen in
accordance with company
standardize recipes
 Types of utensils and
equipment determined
 Usage of utensils and
equipment determined
such as;
- Cutting
- Portioning
- Cooking
in accordance with company
standardize recipes
 Type of main course
ingredients determined
 Physical condition of main
course ingredient
determined
 Quality of main course
ingredients ensured
 Mise-en-place properly
done
CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

5. Carry out main course 5.1 Main course dishes

dishes production production are performed in
accordance with the
establishment standardize
recipes

 Types of Main course

dishes preparation and
cooking determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique applied

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

5. Rice and L-010-2:2012-CU05 The CU title describes the 1. Obtain rice and 1.1 Types of rice and
Farinaceous competency in rice and farinaceous farinaceous production farinaceous production
Production production. standard recipes recipes determined in
accordance with company
He or she is the person who will standardize recipes
prepare the rice and farinaceous  Plain rice
production for customers satisfactory  Compressed rice and
at their work area. gravy
 Flavoured rice
The person who is competent in this  Glutinous rice
CU shall be able to obtain rice and  Fried Noodle
farinaceous production standard  Noodle with gravy
recipes, select rice and farinaceous  Pasta
production equipment, utensils, select
rice and ingredients, carry out rice 2.1 Type of utensils and
and farinaceous dishes production 2. Select rice and equipment chosen in
and carry out hygiene and farinaceous production accordance with company
cleanliness of work area in equipment and utensils standardize recipes
accordance with establishment
 Types of utensils and
requirement.
equipment determined
 Usage of utensils and
The outcome of this competency is to
equipment determined
execute rice and farinaceous
such as;
production for guest satisfaction in
- Cutting
accordance with company Standard
- Portioning
Operating Procedure (SOP).
- Cooking

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Select rice and 3.1 Type of ingredients collected

farinaceous production in accordance with company
ingredients standardize recipes

 Types of rice and

farinaceous production
ingredients determined
 Physical condition of rice
and farinaceous
production ingredient
determined
 Quality of rice and
farinaceous production
ingredients ensured
 Mise-en-place properly
done

4. Carry out rice and 4.1 Rice and farinaceous dishes

farinaceous dishes production are performed in
production accordance with company
standardize recipes
 Types of rice and
farinaceous preparation
and cooking determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique applied

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

6. Appetizer Production L-010-2:2012-CU06 The CU title describes the 1. Obtain appetizer 1.1 Types of appetizer
competency in appetizer production standard production method
production. recipes determined in accordance
He or she is the person who with company standardize
will prepare the appetizer for recipes
customers’ satisfaction.
 Types of appetizer
The person who is competent production recipes
in this CU shall be able to determined
obtain appetizer production  Types of appetizer
standard recipes, select production recipes
appetizer production interpreted
equipment, utensils, and
ingredients, carry out 2. Select appetizer production 2.1 Types of utensils and
appetizer dishes production equipment and utensils equipment chosen in
and hygiene and cleanliness accordance with company
of work area in accordance standardize recipes.
with establishment
requirement.  Types of utensils and
equipment determined
The outcome of this  Usage of utensils and
competency is to execute equipment determined
appetizer production to provide
food for guest satisfaction in
accordance with company
Standard Operating Procedure
(SOP)

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Select appetizer ingredients 3.1 Types of ingredients

collected in accordance with
company standardize
recipes such as:

4. Carry out appetizer dishes
production
 Types of appetizer
production ingredients
determined
 Physical condition of
appetizer production
ingredient determined
 Quality of appetizer
production ingredients
ensured
 Mise-en-place properly
done
 Standard weight, scaling
and measurement
technique applied
4.1 Appetizer dishes production
are prepared in accordance
with company standardize
recipes
 Types of Appetizer
preparation and cooking
determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique applied

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCT ION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

7. Breakfast Production L-010-2:2012-CU07 The CU title describes the 1. Identify breakfast production 1.1 Breakfast production
competency in breakfast menu requirement menu requirement
production. He or she is the obtained in accordance
person who will prepare the with company
breakfast production for standardize recipes
customers’ satisfaction.
 Local breakfast menu
The person who is competent  International breakfast
in this CU shall be able to menu
identify breakfast production
menu requirement, select 2. Select breakfast production 2.1 Types of breakfast dishes
breakfast production standard standard recipes standardizes recipes
recipes, utensils, equipment determined
and ingredients, carry out
breakfast dishes production  Identify types of local
and hygiene and cleanliness of breakfast and
work area hygienically in International breakfast
accordance with establishment menu
requirement.  Understanding of local
and International
The outcome of this breakfast recipes
competency is to execute
breakfast production to provide
food for guest satisfaction in
accordance with company
Standard Operating Procedure
(SOP).

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

3. Select suitable breakfast 3.1 Type of utensils and

production utensils and equipment chosen in
equipment accordance with
company standardize
recipes

 Types of utensils and

equipment determined
 Usage of utensils and
equipment determined
such as;
- Cutting
- Portioning
- Cooking

4. Select breakfast production 4.1 Type of ingredients collected

ingredients in accordance with company
standardize recipes

 Types breakfast
production ingredients
determined
 Physical condition of
breakfast ingredient
determined
 Quality of breakfast
ingredients ensured
 Mise-en-place properly
done

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

5. Carry out breakfast 5.1 Breakfast dishes production

dishes production performed in accordance with
company standardize recipes

 Types of breakfast dishes

preparation and cooking
determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique applied

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

8. Dessert L-010-2:2012-CU08 The CU title describes the 1. Obtain dessert production 1.1 Dessert Production menu
Production competency in dessert menus requirement requirement
production. He or she is the identified in accordance
person who will prepare the with company
dessert production for standardize recipes
customers’ satisfaction.
 Local dessert
The person who is competent  International dessert
in this CU shall be able to
obtain dessert production 2. Select dessert production 2.1 Dessert production standardize
menu requirement, select standard recipes recipes are chosen according
dessert production standard to menu requirement
recipes, utensils, equipment
and ingredients, carry out  Identify types of local
dessert production of dishes and International dessert
and carry out hygiene and recipes
cleanliness of work area in  Understanding of local
accordance with establishment and International dessert
requirement. recipes

The outcome of this 3. Select suitable dessert 3.1 Type of utensils and
competency is to execute production utensils and equipment chosen in
dessert production to provide equipment’s accordance with
food for guest satisfaction in company standardize
accordance with company recipes
Standard Operating Procedure  Types of utensils and
(SOP).

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
equipment determined
 Usage of utensils and
equipment determined
such as;
 Cutting
 Portioning
 Cooking

4.1 Types of ingredients collected

4. Select dessert production
ingredients
in accordance with company
standardize recipes
 Types of dessert
production ingredients
Determined
 Physical condition of
dessert production
ingredient determined
 Quality of dessert
production ingredients
ensured
 Mise-en-place properly
done
 Standard weight, scaling
and measurement
technique

5.1 Dessert production

5. Carry out dessert
preparation are done in
production
accordance with company
standardize recipes;
 Types of dessert

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria
preparation and cooking
determined
 Portioning ensured
 Taste and flavour
complied
 Presentation and garnish
technique

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

9. Catering Set-up L-010-2:2012-CU09 The CU title describes the
Activities competency in catering display
setting activities.
He or she is the person who
will assist in preparing the
display and setting-up for
customers catering event at
their designated working area. 2. Identify type of buffet
The person who is competent
in this CU shall be able to
identify venue and space
allocation , type of buffet
display, menu and setting for
catering activities, select
equipment and utensils need,
carry out catering setting
activities
and hygiene and cleanliness of
work area in accordance with
establishment working
procedure.
The outcome of this
competency is to execute
catering setting activities to
1. Identify venue and space
allocation for Catering
Setting Activities
display, menu and setting
for catering activities
1.1 Venue and space allocation
determined in accordance with
company Event Order and
Banquet Manual
 Venue and space allocation
inspected
2.1 Catering setting activities menu
interpreted in accordance with
company Event Order and
Banquet Manual
 Types of buffet display
determined
 Types and layout of menu
determined
- Buffet / Theme
- Set
- Stall
 Method of buffet display
and setting dishes
arrangement determined
 Setting dishes layout and
job schedule interpreted

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

provide excellent service for 3. Select equipment and 3.1 Type of utensils and
guest satisfaction in utensils needs equipment are chosen in
accordance with Event Order accordance with company
Event Order
and company Standard
Operating Procedure (SOP).
 Types of display item
 Types of setting dishes
equipment and utensils
 Usage of setting dishes
equipment and utensils

4. Carry out catering setting 4.1 Catering setting activities are

activities set-up in accordance with
company Event Order and
Banquet Manual

 Method of buffet display

and setting dishes
arrangement
 Stalls concept
arrangement and stalls
items display technique.
 Safety requirements in
arranging buffet display ,
stall concept and setting
dishes

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

10 .Basic Kitchen L-010-2:2012-E01 The CU title describes the 1. Identify basic kitchen 1.1 Basic kitchen equipment
Equipment competency in basic kitchen equipment maintenance maintenance task listed in
Maintenance equipment maintenance. task accordance with company
policies
He or she is the person to
carry out basic kitchen  Types of basic kitchen
equipment maintenance at equipment maintenance
their work area. task determined
- Standard Operating
The person who is competent Procedure (SOP)
in this CU shall be able to  Types of basic kitchen
identify, determine, carry out, equipment maintenance
maintain and report basic procedure determined
kitchen equipment  Basic kitchen equipment
maintenance task and maintenance task and
procedure in accordance with procedure selected
company policies, local
authorities and Health
Ministry requirements. 2. Carry out basic kitchen 2.1 Basic kitchen equipment
equipment maintenance maintenance task procedure
The outcome of this procedure are performed in accordance
competency is to ensure safe with company policies
working practices are  Method of basic kitchen
adapted in kitchen equipment equipment maintenance
maintenance in accordance procedure determined
with relevant local authorities,

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

Health Ministry requirements  Basic kitchen equipment

and company Standard maintenance procedure
Operating Procedure (SOP). prepared

3. Maintain basic kitchen 3.1 Basic kitchen equipment

equipment maintenance maintenance procedures
procedure inspected in accordance with
company Standard Operating
Procedure (SOP) and Health
Ministry requirement
 Basic kitchen equipment
maintenance procedures
sustained

4. Report basic kitchen 4.1 Basic kitchen equipment

equipment maintenance maintenance documented in
accordance with company
policies

 Basic kitchen equipment

maintenance report
prepared, updated and
compiled
 Basic kitchen equipment
maintenance report
submitted to relevant
department

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

11.Basic L-010-1:2012-E02 The CU title describes the 1. Identify basic stewarding 1.1 Basic stewarding
Stewarding competency in basic requirement requirement determined in
stewarding. He or she is the accordance with company
person that shall be able to policies and Ministry of
handle cutleries, crockery and Health.
glassware, handling of  Cleaning procedure
wastages while adhering to the  HACCP
hygiene, kitchen safety and
food handling requirement. 2. Identify types of chemical 2.1Types of Chemical determined
in accordance with company
The person who is competent policies and Ministry of
in this CU shall be able to Health.
identify basic stewarding
requirement, types of chemical,  Usage of chemical
different types of crockery, determined
cutleries and glassware,  Safety requirements in
determine different types of handling types of
wastages, carry out hygiene chemical determined
and cleanliness of work area in
accordance with establishment 3. Identify different type of 3.1 Crockery, cutleries and
working procedure. crockery, cutleries and glassware utilized in
glassware accordance with company
The outcome of this policies
competency is to ensure safe  Types of crockery,
working practices are adapted cutleries and glassware
in basic stewarding function in determined

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

accordance with relevant 4. Determine different types of 4.1 Different types of wastages
authority’s requirement and wastages listed in accordance with
company Standard Operating recycle guideline by
Procedure (SOP). Environmental Department
(DOE).

 Different types of
wastages determined
 Different types of
wastages handled
and segregated

5. Carry out hygiene and 5.1 Clearing of work place area

cleanliness of work area done in accordance with the
establishment Standard
Operating Procedures (SOP)

 Cleanliness of the work

place ensured
 Equipment cleaned and
utensils sent to steward
area
 Cleaned utensils stored
properly
 Work task done reported
to superior

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Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Level TWO (2)

CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

12. Basic Butchery L-010-2:2012-E03 The CU title described the
competency in basic butchery.
He or she is to carry out basic
butchery operation in their
work area.
The person who is competent
in basic butchery operation
shall be able to identify basic
butchery requirement and
type of basic butchery cuts,
prepare equipment and utensil
, carry out meat parts butchery,
poultry butchery, fish and
seafood butchery and hygiene
and cleanliness of work area
in accordance with company
requirement.
The outcome of this
competency is to execute
basic butchery preparation to
provide food for guest
satisfaction in accordance with
company Standard Operating
Procedure (SOP) and policy
1. Identify basic butchery 1.1 Basic butchery requirement
requirement determined in accordance
with company policies.
 Safety in handling
equipment and utensils
determined
 Halal requirement
determined
 Food handling determined
- Storage
- Thawing
2. Identify types of basic 2.1Type of basic butchery
butchery cuts production determined in
accordance with the
establishment requirement.
 Types of basic butchery
production differentiated
3. Prepare equipment 3.1 Types of basic butchery
and utensils utensils and equipment are
selected in accordance with
company policies.

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

 Types of basic butchery

utensils and equipment’s
selected;
- Butcher knife
- Fillet knife
- Debone knife
- Chef knife
- Meat saw

 Usages of basic butchery

utensils and equipment
determined;
- Butcher knife
- Fillet knife
- Debone knife
- Chef knife
- Meat saw

 Equipment and utensils

are utilized in accordance
with the establishment
standardized recipes.
 Life span of basic
butchery utensils and
equipment determined
 Safety requirements in
handling basic butchery
utensils and equipment
applied

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

4. Carry out meat parts 4.1 Beef and lamb parts butchery
butchery. are prepared in accordance
with the establishment
standardized recipes.

 Basic types of cut

determined
 Standard portion size and
cutting applied
 Quality of the meat
ensured
 Proper handling of meat
applied
- Thawing process
- Storage

5. Carry out poultry part 5.1 Poultry parts butchery are

butchery prepared in accordance with
the establishment
standardized recipes.
 Basic types of cut
determined
 Standard portion size and
cutting applied
 Quality of the poultry
ensured
 Proper handling of poultry
applied
- Thawing process
- Storage

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CU Title CU Code CU Descriptor CU Work Activities Performance Criteria

6. Carry out fish and seafood
part butchery
6.1 Fish and Seafood parts
butchery are prepared in
accordance with the
establishment standardized
recipes.

 Basic types of cut

determined
 Standard portion size and
cutting applied
 Quality of the fish and
seafood ensured
 Proper handling of fish
and seafood applied
- Thawing process
- Storage

7. Carry out hygiene and 7.1 Clearing of work place area

cleanliness of work area are executed in accordance
with the establishment
Standard Operating
Procedures (SOP).

 Cleanliness of the work

place ensured
 Equipment and utensils
cleaned
 Cleaned utensil stored
properly

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