Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK049 | Rice | 24 | 1,2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Prepare grains to cook rice as per the instructions. | The Learner knows and understands: • Grains and cereals used in cooking rice • Points to consider when preparing grains and cereals • The importance of rice in the menu | The Learner is able to: • Prepare ingredients to cook rice | The Learner: Prepares grains to cook rice by: • Making list of grains and cereals to cook rice • Making list of grains and cereals used in cooking rice • Preparing equipment and ingredients to cook rice • Combing out grains and cereals to cook rice • Washing grains and cereals to cook rice • Straining the grains and cereals to cook rice |
| Performance Criteria | |||
| Makes a list of grains and cereal products to be used when cooking rice Makes a list of points to consider when preparing grains and cereal products Prepares the tools and utensils to cook rice Sorts out the grains in order to cook rice Washes the grains in order to cook rice Soaks the grains if necessary Drains the grains | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Cook rice applying various cooking methods | The Learner knows and understands: • Equipment and ingredients used in cooking rice • Methods for cooking rice • Points to consider when cooking rice | The Learner is able to: • Cook rice using frying, bathing and boiling methods • Brew • Prepare for service. | The Learner: Cooks rice applying various cooking methods by: • Making list of cooking methods for rice • Preparing equipment and ingredients • Cooking rice using frying method • Cooking rice using bathing method • Cooking rice using boiling method • Preparing rice for service |
| Performance Criteria | |||
| Makes a list of methods to cook rice Prepares the tools and utensils Cooks rice using the frying method Cooks rice using the soaking method Cooks rice using the boiling method Prepares the rice for service | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Cook rice from international cuisine | The Learner knows and understands: • The importance of rice in the international cuisine • Rice from various international cuisine | The Learner is able to: • Prepare different types of rice from international cuisine | The Learner: Cooks rice from international cuisine by: • Making list of rice varieties from international cuisine • Preparing equipment and ingredients • Selecting a recipe for an international rice dish and preparing it |
| Performance Criteria | |||
| Makes a list of rice varieties from international cuisine Prepares equipment and ingredients Selects a recipe for an international rice dish and prepare it Prepares the rice for service | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Cook rice from Turkish Cuisine in the desired texture, colour, taste and appearance and prepare for service | The Learner knows and understands: • The importance of rice dish in the Turkish Cuisine • The types and varieties of rice in the Turkish Cuisine • Points to consider when preparing for service | The Learner is able to: • Cook and prepare for service Turkish Cuisine rice dishes | The Learner: Cooks rice from Turkish Cuisine and prepares for service by: • Making list of Turkish Cuisine Rice dishes • Preparing equipment and utensils • Selecting a rice dish recipe • Cooking the rice dish following the instructions • Brewing the rice • Preparing for service |
| Performance Criteria | |||
| Makes a list of Turkish Cuisine Rice dishes Prepares equipment and utensils Selects a rice dish recipe Cooks the rice dish following the instructions Brews the rice Prepares for service | |||
| Output | |||
| • Prepared grains to cook rice • Cooked rice applying various cooking methods • Cooked rice from international cuisine • Cooked rice from Turkish Cuisine | |||
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK050 | Pasta | 24 | 1,2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Select appropriate equipment and ingredients for the type of pasta and prepare it | The Learner knows and understands: • The nutritional value and structure of pasta • Characteristics of a quality pasta • The importance pasta in the menu • Areas of use for pasta • Types of pasta • Points to consider when cooking pasta | The Learner is able to: • Boil the pasta • Set the cooking duration | The Learner: Selects appropriate equipment and ingredients for the type of pasta and prepares it by: • Telling the nutritional value and structure of pasta • Making list of characteristics of quality pasta • Boiling the pasta • Storing and preserving until later use |
| Performance Criteria | |||
| States the nutritional value and structure of pasta Makes a list of characteristics of quality pasta Boils the pasta Stores and preserves until later use | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Cook pasta and serve with appropriate sauce and garniture | The Learner knows and understands: • Pasta garniture • Pasta sauces • Instructions for macaroni and cheese • Preparing pasta dish with garniture and sauce | The Learner is able to: • Prepare Bolognaise Sauce • Prepare Napolitana Sauce • Prepare Milanese Sauce • Prepare Macaroni and Cheese • Prepare pasta for service with garniture and sauce | The Learner: Cooks pasta and serves by: • Preparing garniture for pasta service • Preparing the appropriate sauce following the instructions • Cooking the pasta as per the recipe • Preparing for service with garniture and sauces |
| Performance Criteria | |||
| Prepares garniture for pasta service Prepares the appropriate sauce following the instructions Cooks the pasta as per the recipe Prepares for service with garniture and sauces | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Prepare and cook international pasta varieties | The Learner knows and understands: • International pasta types | The Learner is able to: • Prepare Ravioli and Cannelloni dough • Prepare and cook Ravioli and Cannelloni • Prepare and cook Lasagna • Prepare for service | The Learner: Prepares and cooks international pasta varieties by: • Making list of international pasta types • Preparing equipment and ingredients • Preparing Ravioli as per the recipe • Preparing Cannollini as per the recipe • Preparing Lasagna as per the recipe • Preparing for service |
| Performance Criteria | |||
| Makes a list of international pasta types Prepares equipment and ingredients Prepares Ravioli according to the recipe Prepares Cannelloni according to the recipe Prepares Lasagne according to the recipe Prepares for service | |||
| Key technical outcome | Knowledge | Skills | Competence |
| Output | |||
| • Boiled pasta • Cooked and served pasta with appropriate sauces • Prepared and cooked international pasta | |||
