Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 4101344 | Production of pastry dishes and patisserie | 270 | 10 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Mix and kneed dough | The learner knows and understands: • The ways of dough preparation; • 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 dough; • Mix and kneed dough. | The learner: • Mixes and kneed dough respecting food safety and hygiene. |
| Performance Criteria | |||
| • Estimating of raw materials correctly according to technical forms; • Respecting the technical sheets. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Produce non yeast and yeast dough products | 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 • assortment of non yeast and yeast dough products. | 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; • Produce non yeast and yeast dough products. | The learner: • Prepares yeast and non yeast dough products according to the requiremets and hygiene rules; • Chooses and applies correctly and safely appliances, equipment and tools. |
| Performance Criteria | |||
| • Respecting the requirements for the working place; • Applying hygiene requirements; • Applying appliances, equipment and tools correctly and safely. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Produced patisserie pre-prepared products. | The learner knows and understands: • Methods of food quality evaluation; • Pecularities of food products selection according assortment of patisserie. | The learner is able to: • Choose methods of food quality evaluation; • Choose food products according assortment of patisserie; • Estimate food products and raw materials for preparation of patisserie. | The learner: • Chooses quality food products and produces pre-prepared patisserie products. |
| Performance Criteria | |||
| • Choosing appropriate food products for pre-prepared patisserie products; • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Produce pastry dishes | The learner knows and understands: • Methods of food quality evaluation; • Pecularities of food products selection according assortment of pastry dishses. | The learner is able to: • Choose methods of food quality evaluation; • Choose food products according assortment of pastry dishes; • Estimate food products and raw materials for preparation of pastry dishes. | The learner: • Chooses quality food products and produces pastry dishes. |
| Performance Criteria | |||
| • Choosing appropriate equipment and tools for preparation of food products and raw materials for pastry dishes; • Respecting the food quality, hygiene and safety standards; • Preparing food products and raw materials for pastry dishes according to the technology. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Prepare hot flour dishes. | The learner knows and understands: • Assortment and pecularities of preparation of hot flour dishes; • Ways of thermal preparation of hot flour dishes; • Technologies (sequence of operations) of hot flour dishes; • HACCP. | The learner is able to: • Apply ways of thermal preparation of hot flour dishes according to the assortment; • Prepare hot flour dishes respecting technologies (sequence of operations); • Work respecting HACCP. | The learner: • Prepares hot flour dishes according to the technologies. |
| Performance Criteria | |||
| • Using technical forms in preparing hot flour dishes; • Preparing hot flour dishes according to the technologies (correctt sequence of operations); • Respecting the food quality, hygiene and safety standards. | |||
| Output | |||
| • Choosen quality food products and right preparation methods for pastry dishes and patisserie; • Prepared, decorated and served quality pastry dishes and patisserie according to technologies and respecting hygiene and safety rules. | |||
