Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK037 | International Special Soups | 24 | 1,2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Cook international special soups as per their characteristics and prepare them in the desired taste, appearance and texture | The Learner knows and understands: • Different international cookery culture. • Soup cultures of different cultures. • Characteristics of special soups. • Special soup varieties of different cultures. • Preparing, garnishing and serving different soups in accordance to its origin. | The Learner is able to: • Make fond • Cook soup • Prepare garnish • Get products ready for service | The Learner: Cooks international special soups by: • Preparing equipment and ingredients for the special soups. • Preparing fond for special soups. • Cooking soups as per the characteristics and type. • Preparing garnish as per the characteristics and type of the soups. • Preparing the soup for service. • Following Health & Safety and hygiene procedures. |
| Performance Criteria | |||
| Prepares the tools and ingredients for special soups Prepares fond for special soups Cooks the soup according to its characteristics and type Prepares suitable garnish as per the characteristics and type of the soup Prepares the soup for service Follows the personal care and hygiene rules when working | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Cook international cold soups as per their characteristics and prepare them in the desired taste, appearance and texture | The Learner knows and understands: • Characteristics of cold soups • Points to consider when cooking cold soups • Cold soup varieties • Preparing, garnishing and serving cold soups | The Learner is able to: • Make fond • Cook soup • Chill • Prepare garnish • Get products ready for service | The Learner: Cooks international cold soups by: • Preparing equipment and ingredients for the cold soups • Preparing fond for cold soups • Cooking soups as per the characteristics and type • Chilling soup as per the characteristics and type • Preparing garnish as per the characteristics and type of the soups • Preparing the soup for service • Following Health & Safety and hygiene procedures |
| Performance Criteria | |||
| Prepares the tools and ingredients for cold soups Prepares fond for cold soups Cooks the soup according to its characteristics and type Chills the soup according to its characteristics and type Prepares suitable garnish according to the characteristics and type of the soup Prepares the soup for service Follows the personal care and hygiene rules when working | |||
| Output | |||
| • Cooked international special soups • Cooked international cold soups | |||
