Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 4101339 | Preparation and serving of Soups and Sauces | 81 | 3 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Estimate food products (raw materials) for the preparation of soups. | The learner knows and understands: • Structure and main principles of technical forms. • Estimation of raw materials needed according to technical forms. | The learner is able to: • Estimate quantinties of raw materials according to technical forms for the preparation of soups. | The learner: • Elaborates the technical form of soups. |
| Performance Criteria | |||
| • Estimating of raw materials correctly according to technical forms; • Elaborating the technical form of soups respecting the quantity of raw materials applying ICT. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Prepare workplace for the preparation of soups. | The learner knows and understands: • Requirements and rules for the workplace. • Hygiene and sanitation; • Technology and usage of appliances, equipment, tools; • Various thermal preparation methods | The learner is able to: • Apply the requirements for working place; • Work under the hygiene requirements; • Choose and safely use appliances, equipment and tools; • Apply various thermal preparation methods according to technical forms. | The learner: • Prepares workplace according to the requiremets and hygiene rules for the preparation of soups and sauces; • Chooses and applies correctly and safely appliances, equipment and tools. |
| Performance Criteria | |||
| • Respecting the requirements for the workplace; • Applying hygiene requirements; • Applying appliances, equipment and tools correctly and safely. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Choose quality raw materials for preparation of stocks, soups and sauces. | The learner knows and understands: • Methods of food quality evaluation; • Pecularities of food products selection according assortment of stocks, soups and sauces. | The learner is able to: • Choose methods of food quality evaluation; • Choose food products according to assortment of stocks, soups and sauces. | The learner: • Chooses quality food products for the preparation of stocks, soups and sauces. |
| Performance Criteria | |||
| • Choosing appropriate food products for stocks, soups, sauces preparation; • Respecting principles of healthy diet; • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Pre- prepare food products and raw materials for the preparation of stocks, soups, sauces. | The learner knows and understands: • Ways of pre-preparing of food products and raw materials; (cutting, chopping, slicing etc.); • Ways of thermal preparation (frying, cooking etc.); • Technology of equipment/ kitchen utensils; • HACCP | The learner is able to: • Use correct pre-preparation ways for the preparation of food products and raw materials for stocks, soups and sauces; • Use right ways of thermal pre-preparation of food products and raw materials; • Use technology of equipment/ kitchen utensils safely and corectly; • Work according HACCP. | The learner: • Prepares food products and raw materials for stocks, soups and sauces according to the technology |
| Performance Criteria | |||
| • Choosing appropriate equipment and tools for preparation of food products and raw materials for stocks, soups and sauces; • Respecting the food quality, hygiene and safety standards. • Preparing food products and raw materials for stocks, soups and sauces according to the technology. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Prepare stocks, soups and sauces. | The learner knows and understands: • Assortment and pecularities of preparation of stocks, soups and sauces; • Application of stocks for preparation of soups and sauces; • HACCP. | The learner is able to: • Apply technological processes in the preparation of stocks, soups and sauces. • Work according HACCP. | The learner: • Prepares stocks, soups and sauces according to the technology. |
| Performance Criteria | |||
| • Using technical forms in preparing stocks, soups and sauces; • Preparing stocks, soups and sauces according to the technologies (correct sequence of operations); • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 6. Evaluate the quality of ready made stocks, soups and sauces. | The learner knows and understands: • Quality evaluation criteria of stocks, soups and sauces; • Quality evaluation methods of stocks, soups and sauces; | The learner is able to: • Evaluate quality of stocks, soups and sauces according to right evaluation criteria and methods. | The learner: • Evaluates quality of stocks, soups and sauces applying the right evaluation criteria and methods. |
| Performance Criteria | |||
| • Using sensory methods evaluating the quality of stocks, soups and sauces; • Explaining the criteria of quality evaluation of stocks, soups and sauces. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 7. Serve stocks, soups and sauces. | The learner knows and understands: • Methods of serving stocks and soups; • Selection of serving dishes (crockery); • Temperature of various stocks and soups; • Decoration of stocks and soups; • Side dishes served with stocks and soups (bread, potatoes etc.) • Pairing of sauces and dishes; • Temperature of sauces while serving; • Methods of serving sauces; | The learner is able to: • Choose the methods of serving stocks and soups; • Choose serving dishes (crockery); • Serve stocks and soups at the right temperature; • Decorate stocks and soups; • Choose side dishes with stocks and soups; • Pair sauces and dishes; • Serve sauces at the right temperature; • Choose methods of serving sauces. | The learner: • Serves quality stocks and sauces; • Pairs sauces with dishes and serves them correctly. |
| Performance Criteria | |||
| • Using stocks for various soups and other dishes; • Serving soups according to technologies and creatively decorated; • Paired sauces with various dishes and served correctly. | |||
| Output | |||
| OUTPUTS • Elaborated technical forms and accordingly chosen raw materials for stocks, soups and sauces; • Prepared stocks, soups and sauces according to the technology and HACCP; • Evaluated quality of stocks, soups and sauces applying the right evaluation criteria and methods; • Correctly paired sauces with dishes; • Served stocks, soups and sauces creatively decorated. | |||
