Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK079 | Fruit Desserts | 16 | 0,8 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Prepare various types of international fruit desserts at the desired taste, smell and appearance | The Learner knows and understands: • Preparation of the dessert types • Characteristic of desserts • Decoration and service preparation | The Learner is able to: • Prepare the fruits according to the type of the dessert • Make desserts using the prepared fruit • Prepare the supplementary products for the fruit desserts • Serve the fruit dessert | The Learner: Prepares various types of international fruit desserts by: • Making a list of the international fruit desserts • Preparing the equipment and ingredients to be used when making international desserts • İmplementing preliminary preparation by washing, sorting and slicing the fruit as per the type of the dessert to be made • Cooking the fruit until soft • Selecting and prepare supplementary products as per the international fruit dessert type • Placing the dessert in appropriate service containers once the dessert is ready |
| Performance Criteria | |||
| Makes a list of international fruit desserts Prepares a complete set of equipment to use in preparing international fruit desserts Prepares the fruits by washing, sorting and slicing them according to the type of the dessert Cooks the fruits until they are soft Selects and prepare the complementary product according to the type of the international fruit dessert Places the dessert into an appropriate service plate along with the complementary product. | |||
| Output | |||
| • Prepared international fruit desserts. | |||
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK081 | Pastries | 24 | 1,2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Prepare pastries at the desired texture, colour, taste and appearance using poured dough | The Learner knows and understands: • Preparation of dough as per the product type • Types of accessory equipment • Decoration and service preparation • Preservation • Pancakes • Waffles • Crepes | The Learner is able to: • Prepare dough as per the product type • Prepare the accessory equipment as per the product type • Serve | The Learner: Prepares pastries by: • Preparing the equipment and ingredients to be used for poured dough • Preparing the dough as per the product • Preparing the ingredients / filling as per the product • Heating the pan / cooker • Pouring the dough on the hot pan and cooking it • Shaping the dough using the decoration / filling • Preparing for service |
| Performance Criteria | |||
| Prepares a complete set of equipment to use in preparing desserts made of poured dough Prepares the dough as per the product Prepares the dough as per the garnish/filling Prepares the pan by heating it up Pours the dough into the pan and cooking Shapes the product by using the garnish/filling Prepares by service after garnishing | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Prepare soufflé at the desired colour, taste, softness and rising | The Learner knows and understands: • Points to consider when preparing and making soufflé • Service of the soufflé | The Learner is able to: • Prepare soufflé • Serve soufflé | The Learner: Prepares soufflé by: • Pointing to consider when preparing and cooking soufflé • Servicing of soufflé |
| Performance Criteria | |||
| Prepares a complete set of equipment to use in preparing Special desserts prepared with whipped dough Explains characteristics of a soufflé Greases and sugar coats the ramekin Lightly fries the flour with oil Adds the cold milk and other ingredients from the recipe into the flour and cooking the product Sets the oven at the correct temperature (160-170 °C) Makes the egg whites into foam Warms the foam and adding into the cooked mixture Pours the mixture into the ramekin Cooks until the dough raises and depletes afterwards | |||
| Output | |||
| • Prepared pastries by using poured dough • Prepared soufflé | |||
