§  Kitchen organization and management;

§  Notions of food microbiology;

§  Notions of hygiene;

§  Food handling procedures;

§  Forms of food contamination;

§  Conservation procedures and types of food storage;

§  Cleaning and disinfection procedures;

§  System of preventive procedures, which guarantee food safety.

§  Apply procedures for the prevention and control of microorganisms during food production;

§  Apply hygienic procedures for the handling and manipulation of food (preparation, garnishing, conservation and distribution);

§  Apply cleaning and disinfection procedures in food, utensils and equipment, and facilities, according to the food safety and hygiene norms.

§  Applies a system of preventive procedures that guarantees food safety, by:

–   respecting the procedures and techniques of organization and production;

–   respecting the occupational safety and health standards;

–   showing evidence of self-management capacity within working guidelines;

–   being proactive in solving problems/unforeseen events.

§ Respects procedures for the prevention and control of microorganisms in food production and confection;

§ Applies cleaning procedures and disinfection measures in food, utensils, equipment, and facilities;

§ Applies food conservation and storage procedures;

§ Adapts to the situation and has the capacity to solve problems/unforeseen events.

§  Preserved and stored food according to safety and hygiene regulations.

§ Restaurant safety and hygiene standards:

–   equipment and facility safety signs;

–   equipment handling procedures;

–   standards of personal hygiene, facilities and equipment;

–   collective and individual protection uniforms;

–   dangerous products (labelling, storage and handling).

§ Health conditions of restaurant professionals.

§ Identify safety standards and procedures in the restaurant;

§ Apply personal hygiene and other hygienic norms to equipment, working spaces, and other facilities;

§ Recognize the importance of health norms, specifically in the field of restaurant management.

§ Applies personal hygiene and other hygienic norms to equipment, work spaces and other facilities by:

–   respecting equipment handling procedures;

–   respecting occupational safety and hygiene procedures;

–   using collective and individual protection equipment.

§ Respects hygiene procedures and occupational safety norms in the restaurant;

§ Uses collective and individual protective equipment.

§ Restaurant safety and hygiene norms;

§ Health conditions – restaurant professionals;

§ Types of risks and control methods:

–   fires;

–   electrical hazards;

–   machines and equipments;

–   manual and mechanical load handling;

–   workstation organization and design;

–   work postures;

–   lighting;

–   dangerous atmospheres;

–   noise.

§  Risk management:

–   consequences of work accidents;

–   assessment of professional risks.

§ Emergency and risk procedures:

–   performance and orientation techniques;

–   first aid kit.

§ Apply procedures for the prevention and control of work accidents;

§ Apply risk prevention and control procedures in a professional context;

§ Apply emergency procedures.

§ Applies preventative, accident and risk control procedures and emergency procedures, by:

–   respecting procedures for the prevention and control of work accidents;

–   respecting risk prevention and control procedures in a professional context;

–   applying emergency procedures;

–   taking initiatives;

–   being proactive in solving problems and unforeseen events.

§ Acts in accordance with professional risk prevention and control procedures;

§ Applies emergency procedures;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

▪ Uniforms and individual and collective protection equipment properly put-on and used;

▪ Implementation of emergency procedures.

§ Main cereals and their derivatives;

§ Main vegetables and fruits;

§ Aromatic herbs, condiments and spices;

§ Food of animal origin;

§ Conservation standards of raw materials;

§ Food safety and hygiene norms in restaurants.

§ Identify types of food: animal and plant origin;

§ Use different raw materials properly and diversely;

§ Apply the main collection methods for the conservation, use and preparation of raw materials;

§ Apply food preservation and storing methods.

§ Prepares and preserves food, by:

–   applying collection, preparation and conservation methods to raw materials;

–   adequately using and diversifying different raw-materials;

–   respecting food safety and hygiene procedures;

–   respecting occupational safety and hygiene standards.

§ Properly uses and diversifies different raw materials – food;

§ Respects restaurant food safety and hygiene;

§ Respects occupational safety and hygiene.

§ Main cereals and their derivatives;

§ Main vegetables and fruits;

§ Aromatic herbs, condiments and spices;

§ Food of animal origin;

§ Quality control:

–   influence factors;

–   state of freshness;

–   conservation procedures;

–   storage conditions;

–   risks.

§ Restaurant food safety and hygiene regulations.

§ Identify types of food:  animal and plant origin;

§ Use different raw materials, properly and diversely;

§ Apply the main collection methods for the conservation, use and preparation of raw materials;

§ Recognize influential quality factors and identify associated risks;

§ Check and control the quality of food.

§ Controls the quality of food by:

–   implementing quality control procedures;

–   respecting restaurant food safety and hygiene procedures;

–   respecting occupational safety and hygiene standards.

§ Respects restaurant food safety and hygiene procedures;

§ Respects safety and hygiene.

§ Properly controlled food quality.

§ Kitchen organization and management;

§ Equipment/appliance technology;

§ Organization and production procedures;

§ Work planning techniques in catering;

§ Distribution and marketing norms;

§ English language for catering.

§ Interpret and analyze documents related to restaurant organization and management;

§ Analyze the activity plan and other guidelines;

§ Read and interpret technical forms in Portuguese and English;

§ Select and apply organization and production procedures;

§ Apply work plan techniques in catering.

§ Elaborates daily and weekly production plans by:

–   respecting the procedures and techniques of organization and production;

–   respecting the occupational safety and health standards;

–   showing evidence of self-management capacity within the working guidelines;

–   being proactive in solving problems/unforeseen events.

§ Respects the establishment’s defined objectives and productive capacity;

§ Applies planning and kitchen organization techniques;

§ Takes into account an estimate of the services, reservations, orders and external supplies;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Kitchen organization and management;

§ Technology of equipment / kitchen utensils;

§ Organizational and production procedures;

§ Techniques of work planning in hospitality;

§ Food handling procedures;

§ Cleaning and hygiene techniques;

§ Hygiene and safety standards;

§ English language for catering

§ Interpret and analyze documents related to Kitchen organization and management;

§ Analyze the production plan;

§ Read and interpret technical forms in Portuguese and English;

§ Select/apply organizational/production procedures;

§ Apply food handling standards and norms;

§ Apply cleaning and hygiene techniques to equipment and utensils;

§ Apply food quality control techniques.

§ Prepares the equipment and utensils for the kitchen production by:

–   showing the ability to take initiatives;

–   respecting the defined procedures;

–   applying food quality, hygiene and safety standards;

–   being proactive in solving problems and unforeseen events.

§ Complies with the kitchen equipment and appliance requisition norms;

§ Respects the food quality, hygiene and safety standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Kitchen organization and management;

§ Organization of the Kitchen Brigades;

§ Attribution of tasks and responsibilities.

§ Read and interpret regulations and procedures related to the organization of Work Brigades;

§ Apply procedures for the organization of the Kitchen Brigades.

§ Organizes the Kitchen Brigades by:

–   showing leadership and team coordination abilities;

–   respecting the occupational safety and health standards;

– showing the ability to resolve conflicts.

§ Respects hierarchical guidelines;

§ Complies with the management rules of the brigades;

§ Respects the occupational safety and health standards;

§ Shows leadership and coordination team abilities;

§ Shows the ability to resolve conflicts.

§ Daily and Weekly Kitchen Production Plans;

§ Properly organized Work Brigades.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: kitchen service;

§ Articulation with restaurant service (reservations, orders, etc.);

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in Portuguese and English;

§ Select and apply production and organization procedures: kitchen service;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for the production of base dough, by:

–   working in a team;

–   respecting safety and health standards at work;

–   defining goals;

–   acting in accordance to the defined goals;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in Portuguese and English;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weight;

–   selecting information to elaborate the datasheet;

–   respecting pricing techniques;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the confection processes applicable to the raw materials and final products;

§ Respects the general and internal procedures for the elaboration of the technical datasheet;

§ Respects occupational safety and health standards;

§ Carries out the defined goals.

§ Technology of raw materials in catering;

§ Technical datasheets;

§ Preparation techniques for basic cooking dough;

§ Restaurant food safety and hygiene quality norms;

§ Ingredients and weighing;

§ Food handling regulations;

§ Cleaning and disinfection techniques.

§ Interpret and analyze the work plan;

§ Interpret cookbooks;

§ Select the raw materials for the preparation of the dough;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food quality safety and hygiene standards.

§ Prepares the raw material, equipment and workplace, by:

–   selecting raw materials and utensils according to the product datasheet;

–   working in a team;

–   respecting food quality safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Respects the verification techniques: the conservation state of raw material;

§ Teamwork.

§ Technology of raw materials in catering;

§ Base cooking/pastry dough (crepe batter, choux, puff pastry, sourdough, short-crust pastry, stiff and soft dough);

§ Technical datasheets;

§ Preparation techniques for base cooking dough;

§ Necessary equipment/utensils and control procedures  for the preparation processes of base cooking dough;

§ Quality control procedures;

§ Food handling regulations;

§ Nutrition and dietetics concepts;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be confectioned;

§ Read and interpret datasheets in English;

§ Select the equipment and utensils required for dough production;

§ Apply the production procedures for making cooking dough;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Prepares base cooking dough, by:

–   respecting the datasheet procedures for dough making;

–   respecting the established work plan and budget;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and utensils;

§ Teamwork.

§ Technology of raw materials in catering;

§ Base cooking dough;

§ Raw materials used for vinhé batter;

§ Preparation techniques of vinhé batter;

§ Necessary equipment/utensils and quality control procedures  of vinhé batter;

§ Food handling regulations;

§ Nutrition and dietetics concepts;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be produced;

§ Read and interpret datasheets in English;

§ Select the equipment and utensils required for batter production;

§ Apply the production procedures for making batter;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Prepares/confections vinhé batter, by:

–   respecting the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and utensils;

§ Teamwork.

§ Packaging and preservation techniques of raw materials and confectioned products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and confectioned products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   respecting the packaging and preserving techniques of raw materials and confectioned products;

–   complying with stock registration and control procedures;

–   complying with guidelines given by superior;

–   respecting the framework of defined responsibilities;

–   complying with food quality, safety and hygiene standards.

§ Complies with the food safety and hygiene rules;

§ Complies with the procedures for stock management;

§ Teamwork.

§ Product technical datasheet;

§ Ready-made dough;

§ Register of confectioned products;

§ Stock registration.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: kitchen service;

§ Articulation with restaurant service (reservations, orders, etc.);

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in Portuguese and English;

§ Select and apply production and organization procedures: kitchen service;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for the production of stocks and sauces, by:

–   working in a team;

–   respecting safety and health standards at work;

–   defining goals;

–   acting in accordance to the defined goals;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the safety and health at work norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in Portuguese and English;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weight;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting safety and health standards at work;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the confection processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Carries out the defined goals.

§ Technology of raw materials in catering;

§ Technical datasheets;

§ Preparation techniques for base cooking dough;

§ Restaurant food safety and hygiene quality norms;

§ Ingredients and weighing;

§ Food handling regulations;

§ Cleaning and disinfection techniques.

§ Interpret and analyze the work plan;

§ Interpret cookbooks;

§ Select the raw materials for the preparation of the stocks and sauces;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food quality, safety and hygiene standards.

§ Prepares the raw material, equipment and workplace, by:

–   selecting raw materials and utensils according to the product datasheet;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Teamwork.

§ Technology of raw materials in catering;

§ Stocks (roux, court-bouillons, fumets, jellies, marinades, pickles, broths, white stock, dark stock);

§ Basic sauces and its derivatives (demi-glace, béchamel, mayonnaise, hollandaise, béarnais, vinaigrette, tomato sauce);

§ Composition of composite butters;

§ Diverse sauces (cumberland sauce, green sauce, barbecue sauce, chutney sauce);

§ Technical datasheets;

§ Preparation techniques for stocks and sauces;

§ Necessary appliances and control procedures  required for the preparation of stocks and sauces;

§ Quality control procedures;

§ Food handling regulations;

§ Nutrition and dietetics concepts;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be produced;

§ Read and interpret datasheets in English;

§ Select the equipment and utensils required for the production of stocks and sauces;

§ Apply the production procedures for making stocks and sauces;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Prepares/confections stocks and sauces, by:

–   respecting the datasheet procedures for stocks and sauces;

–   respecting the established work plan and budget;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and utensils;

§ Teamwork.

§ Packaging and preservation techniques of raw materials and confectioned products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and confectioned products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   respecting the packaging and preserving techniques of raw materials and confectioned products;

–   complying with stock registration and control procedures;

–   complying with guidelines given by superiors;

–   respecting the framework of defined responsibilities;

–   complying with food quality, safety and hygiene standards.

§ Complies with the food safety and hygiene rules;

§ Complies with the procedures for stock management;

§ Teamwork

§ Product technical datasheet;

§ Ready-made stocks and sauces;

§ Registration of confectioned products;

§ Stock registration.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: bakery/pastry;

§ Planning techniques – pastry production

§ English language for catering.

§ Interpret and analyze documents related to pastry organization and functioning;

§ Analyze the production plan and other production guidelines (client orders, etc.);

§ Read and interpret technical datasheets in Portuguese and English;

§ Select and apply production and organization procedures – pastry production;

§ Apply planning techniques – pastry production.

§ Elaborates daily work plans for the production of basic dough, fillings, creams and pastry sauces, by:

–   working in a team;

–   respecting safety and health standards at work;

–   defining goals;

–   acting in accordance to the defined goals;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of the pastry section;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the safety and health at work norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in Portuguese and English;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weighing;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting safety and health standards at work;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Carries out the defined goals.

§ Technology of raw materials – pastry;

§ Technical datasheets;

§ Food safety and hygiene norms;

§ Food handling regulations;

§ Preparation techniques for basic dough;

§ Cleaning and disinfection techniques;

§ Food quality, safety and hygiene standards.

§ Interpret and analyze the work plan;

§ Interpret cookbooks;

§ Select the raw materials for the preparation of pastry products;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food safety and hygiene standards.

§ Prepares raw material, equipment and the workplace, by:

–   selecting raw materials and utensils according to the product’s datasheet;

–   working in a team;

–   respecting food quality, safety/hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Teamwork.

§ Manufacturing process of puff pastry

§ Raw materials: confection of puff pastry;

§ Food quality, safety and hygiene standards;

§ Quality control procedures: final product;

§ Food handling regulations;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Read and interpret datasheets in Portuguese/English;

§ Select the equipment and utensils required bakery products;

§ Analyse and use bakery dough manufacturing processes and applications;

§ Apply food quality control procedures;

§ Apply safety and hygiene standards.

§ Prepares/confections puff pastry (French puff pastry, etc.), by:

–   respecting the product’s datasheet procedures;

–   respecting the product’s manufacturing procedures;

–   working in a team;

–   respecting food  safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Complies with food, safety and hygiene regulations;

§ Complies with the manufacturing process of the product;

§ Uses the appropriate equipment and utensils;

§ Teamwork.

§ Basic pastry dough: crepe and vinhé batter; puff and short-crust pastry, sourdough, soft, genoise, cookie, croissant and savarin dough, etc.);

§ Technical datasheets;

§ Manufacturing process – sourdough, etc.;

§ Raw materials: confection of brioche, etc.;

§ Food quality, safety and hygiene standards;

§ Quality control procedures: final product;

§ Food handling regulations;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Read and interpret datasheets in Portuguese and English;

§ Select the raw materials required for bakery products;

§ Analyse and use bakery dough manufacturing processes and applications;

§ Apply food quality control procedures;

§ Apply safety and hygiene standards.

§ Prepares/confections sourdough, brioche and other types of basic dough, by:

–   respecting the product’s datasheet procedures;

–   respecting the product’s manufacturing procedures;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Complies with food, safety and hygiene regulations;

§ Complies with the manufacturing process of the product;

§ Uses the appropriate equipment and utensils;

§ Teamwork.

§ Principle pastry fillings and creams: confectioner’s cream, egg cream, whipped cream, ganaches, chocolate filing, coffee filing, almond filing, etc.;

§ Principle pastry sauces: milk based, fruit based, liqueur and wine based;

§ Manufacturing process: pastry filings, creams and sauces;

§ Raw materials used for the confection of pastry filings, creams and sauces;

§ Food quality, safety and hygiene standards in catering;

§ Quality control procedures: final product;

§ Food handling regulations;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Read and interpret datasheets in Portuguese and English;

§ Select the raw materials required for fillings, creams and pastry sauces;

§ Analyse and use manufacturing processes for fillings, creams and pastry sauces;

§ Apply food quality control procedures;

§ Apply safety and hygiene standards.

§ Prepares/confections filings, creams and sauces, by:

–   respecting the product’s datasheet procedures;

–   respecting the product’s manufacturing procedures;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Complies with food, safety and hygiene regulations;

§ Complies with the manufacturing process of the product;

§ Uses the appropriate equipment and utensils;

§ Complies with food, safety and hygiene standards;

§ Applies decorative techniques and solid entries;

§ Teamwork.

§ Packaging and preservation of confectioned products;

§ Packaging and preservation of appliances and utensils;

§ Stock management procedures.

§ Apply packaging and preserving techniques to confectioned products;

§ Apply stock management procedures.

§ Provisions raw material, utensils and material, by:

–   Using appropriate preserving techniques (refrigeration, rapid cooling, freezing and vacuum);

–   respecting stock management procedures;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Complies with food, safety and hygiene regulations;

§ Complies with stock management procedures;

§ Teamwork.

§ Product technical datasheet;

§ Ready-made/packaged pastry dough and creams;

§ Registration of confectioned products;

§ Stock control register.

§ Menu prices:

–   net price and retail price;

–   VAT;

–   menu pricing methods.

§ Budgets;

§ English language for Catering.

§ Apply menu pricing methods correctly, calculating the net price, the retail price and VAT.

§ Fixes sales prices to the menu by:

–   applying fixed price methods to the menu, correctly calculating the net price, retail price and VAT;

–   Setting goals;

–   acting in accordance to the defined goals.

§ Defines goals and acts accordingly.

§ Stock control;

§ Stock value:

–   value of goods;

–   inventory;

–   inventory warehouse reconciliation;

–   requisition of goods.

§ Menu pricing;

§ Mark-up standard cost;

§ Investment (Hubbard method):

–   ratios and margins;

–   technical files.

§ Sales control:

–   registration and control of sales;

–   analysis of sales potentials;

–   conciliation between sales and consumption.

§ Apply procedures related to cost control and inventory management;

§ Apply pricing methods to the menu;

§ Control sales.

§ Controls sales by:

–   applying cost control and inventory management procedures;

–   applying calculating investment procedures according to the Hubbard method;

–   applying sales control procedures and maintaining control records.

§ Applies calculating investment procedures according to the Hubbard method;

§ Applies sales control procedures and correctly files sales control records.

§ Stock control;

§ Stock value:

–   value of goods;

–   inventory;

–   inventory warehouse reconciliation;

–   requisition of goods.

§ Menu pricing;

§ Mark-up standard cost;

§ Investment (Hubbard method):

–   ratios and margins;

–   technical files.

§ Sales control:

–   registration and control of sales;

–   analysis of sales potentials;

–   conciliation between sales and consumption.

§ Budgets:

–   Income, costs and results;

–   sales forecast;

–   sales history.

§ Apply procedures related to cost control and inventory management;

§ Apply pricing methods to the menu;

§ Calculate sales  history and apply sales forecasting techniques;

§ Calculate income, costs and sales results.

§ Calculates income, costs and sales results by:

–   applying cost control and inventory management procedures;

–   applying calculating investment procedures according to the Hubbard method;

–   applying sales control procedures;

–   applying budget calculating techniques.

§ Applies calculating investment procedures according to the Hubbard method;

§ Applies procedures to calculate sales history and sales forecast;

§ Calculates revenue budgets, costs and sales results in catering.

§   Documented sales control;

§   Properly calculated revenues, costs and sales results.

§ Nutritional needs;

§ Food portions;

§ Age specificities.

§ Interpret and analyze nutritional needs according to health and age group specifications;

§ Interpret and analyze portions in accordance to each service;

§ Apply measuring procedures – ingredient proportions and weighing.

§ Elaborates daily and weekly production plans by:

–   respecting the occupational safety and health standards;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals.

§ Complies with nutritional guidelines;

§ Respects specifications;

§ Determines the number of servings from each food group.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in Portuguese and English;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final products;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Menu cards and menus;

§ Specifications of menu cards and menus;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.)

§ Read and interpret menu cards and menus in Portuguese and English

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates menu cards and menus, by:

–   respecting the occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the confection processes applicable to raw materials and final products;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Product technical datasheet;

§ Menus and price lists.

§ Labour legislation and internal regulations for the administrative management of human resources;

§ Restaurant organization and management standards;

§ Labour rights and duties;

§ Human resource management techniques;

§ Concepts and principles of interpersonal relationship;

§ Concepts and principles of communication with the work context;

§ Individual and work team dynamic strategies and motivation.

§ Interpret and select information on labour rights and duties;

§ Analyze and adapt the service organization norms;

§ Apply human resource management techniques and tools;

§ Apply communication techniques within working contexts;

§ Analyze and adapt individual and team work dynamic strategies and motivation.

§ Organizes the work brigade service by:

–   complying with superior instructions and work plans;

–   complying with internal procedures: shift organization;

–   setting objectives;

–   leading (giving instructions, guiding, motivating, etc.);

–   communicating effectively;

–    being proactive in solving problems and/or unforeseen events.

§ Complies with internal procedures in terms of shift organization;

§ Respects guidelines provided by the HR department and applicable legislation;

§ Motivates work teams to achieve internal goals, standards and procedures;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Hospitality organization and management rules;

§ Human resource management techniques and tools;

§ Compliance verification procedures – food quality, safety and hygiene standards;

§ Compliance monitoring procedures – safety and health standards at work;

§ Compliance monitoring procedures – quality standards;

§ Concepts/principles of interpersonal relationship;

§ Conflict management;

§ Concepts/principles of communication at work;

§ Leadership organizational models;

§ Interpret and select information on labour rights and duties;

§ Analyze and adapt the service organization norms;

§ Implement standardized quality control and food safety and hygiene mechanisms;

§ Implement standardized occupational safety and health mechanisms in catering;

§ Implement mechanisms to control quality standards;

§ Apply human resource management techniques and tools;

§ Supervises and guides work brigade tasks by:

–   respecting internal and general procedures of organization and operation;

–   complying with safety and health standards at work;

–   setting objectives;

–   leading (giving instructions, guiding, motivating, etc.);

–   communicating effectively;

–    being proactive in solving problems/unforeseen events.

–   team Leading: phenomena and dynamics, challenges and specific problems;

–   personal preferences – impact on leadership roles;

–   leadership styles;

–   team coordinating skills;

–   team mobilization strategies – striving towards excellence;

–   management of problem situations within the team.

§ Teamwork:

–   Teamwork – implications and specifics;

–   Excellence in teamwork;

–   Interpersonal differences and their impact on teamwork;

–   Mobilization of personal resources according to the team;

–   How to overcome obstacles and impasses through teamwork.

§ Use leadership strategies and management of work teams.

§ Complies with safety and health standards at work;

§ Respects communication techniques at work;

§ Corrects performance when necessary, in accordance with the defined performance criteria and existing quality standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Management tools, maps and spreadsheets (work scales, distribution of tasks, etc.);

§ Register maps of carried out tasks.

§ In-depth concepts and principles of communication in the catering and beverage field;

§ Oral communication skills;

§ Customer profile and characteristics;

§ Protocol rules for special clients, groups and committees;

§ Internal communication and circuit procedures – internal services (restaurant, bar, kitchen, etc.);

§ English language for hospitality.

§ Apply customer service techniques;

§ Apply communication techniques in accordance to the client’s characteristics;

§ Select and use protocol standards for special clients.

§ Serves and assists customers by:

–   respecting customer needs and expectations;

–   communicating with different customers;

–   listening to customers.

§ Demonstrates pro-activity in customer request satisfaction;

§ Respects customer privacy and confidentiality;

§ Communicates in a clear and understandable manner in English;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Concepts and principles of sales techniques;

§ Sales strategies;

§ Emotion control in bargaining situations;

§ Protocol rules for special clients, groups and committees.

§ Select and use sales strategies;

§ Select and use protocol standards for special clients;

§ Apply general and internal sales procedures.

§ Applies sales techniques within the scope of customer orders, by:

–   respecting customer needs and expectations;

–   communicating with different customers;

–   listening to customers;

–   showing emotional control in bargaining situations.

§ Communicates in a clear and understandable manner in English;

§ Shows emotional control in bargaining situations;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Principles and concepts of complaints management;

§ Strategies of complaint management;

§ Protocol rules for special clients, groups and committees;

§ Internal and general procedures during complaints.

§ Select and use complaint management strategies;

§ Select and use protocol standards for special clients;

§ Apply general and internal complaints procedures.

§ Manages complaints by:

–   respecting customer needs and expectations;

–   communicating with different customers;

–   listening to customers;

–   showing emotional control when faced with complaints.

§ Communicates in a clear and understandable manner in English;

§ Shows emotional control when faced with complaints;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Quality customer sales;

§ Management of customer complaints.

MISE-EN-PLACE – SERVICE TECHNIQES

§ Restaurant/bar preparation techniques;

§ Space preparation rules – restaurant/bar equipment and utensils;

§ Restaurant service support sections;

§ Service circuits (collection, delivery and transportation of utensils, food and beverages);

§ Production plans, menus, recipes and technical datasheets;

§ Interface procedures between services;

§ Organization rules  and coordination of the kitchen service with the restaurant/bar;

§ Table clearing procedures and simultaneous replacement of table cloths, dishes and cutlery, etc.

§ Adequately arrange furniture, equipment and utensils for restaurant/bar;

§ Adjust lighting, temperature and sonority condition in restaurant/bar;

§ Prepare spaces, equipment and utensils for restaurant/bar;

§ Prepare service support sections for the restaurant/bar service;

§ Organize service circuits in restaurant/bar;

§ Read and interpret production plans, menus, recipes and technical datasheets;

§ Organize and coordinate the restaurant/bar service with the kitchen service;

§ Carryout table clearing procedures and simultaneous replacement of table cloths, dishes and cutlery, etc.

§ Performs mis-en-place in restaurant/bar by:

–   respecting the restaurant/bar preparation techniques;

–   respecting the mis-en-place procedures for restaurant/bar service;

–   respecting safety and health standards at work;

–   being proactive in solving problems/unforeseen events.

§ Respects mise-en-place procedures for restaurant/bar service;

§ Articulates with the kitchen service and interface between the kitchen service and the restaurant/bar;

§ Respects safety and health standards at work;

§ Adapts to the situation and has the capacity to solve problems/unforeseen events.

§ Production plans, capitation/waste charts;

§ Rules for the selection of suppliers;

§ Order forms;

§ Delivery forms;

§ Reception, conference and quality verification procedures;

§ Non-conformities and complaints;

§ Packaging, storage and preservation rules of perishable and non-perishable raw materials;

§ Stock control.

§ Select suppliers;

§ Make and receive orders, according to production plans, capitation charts and avoid wastage;

§ Conduct and manage non-conformities and complaints;

§ Condition, store and preserve perishable and non-perishable raw materials;

§ Control stock.

§ Supplies food products, by:

–   respecting packaging, storage and preservation procedures of raw materials;

–   managing orders according to needs;

–   managing stocks;

–   being proactive and showing initiative;

–   respecting food safety and hygiene standards;

–   solving problems and anticipating unforeseen events.

§ Complies with the reception, verification and quality records of perishable and non-perishable raw materials;

§ Respects the packaging, storing and preservation of perishable and non-perishable raw materials;

§ Complies with the food quality, hygiene and safety rules;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Preparation procedures for menus and price lists;

§ Distribution norms and commercialization in catering;

§ Dish selection rules;

§ Profitability and popularity indexes;

§ Techniques for elaborating menus.

§ Analyze distribution and marketing standards;

§ Apply procedures to elaborate menus and price lists in catering.

§ Elaborates menus and price lists by:

–   being proactive and showing initiative;

–   respecting defined procedures;

–   respecting safety and health standards at work;

–   solving problems and anticipating unforeseen events.

§ Articulates the kitchen service with the restaurant/bar service in accordance to superior guidelines;

§ Applies techniques for the elaboration of menus and price lists (calculation of capitations, calculation of production losses and wastes, etc.);

§ Takes the production plan and the established budget into account;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Provisioned food products;

§ Menus and price lists.

§ English language (grammar rules, suitable speech, technical vocabulary, etc.);

§ Language functions (receive, provide, compare information, listen and express ideas, opinions, etc.)

§ Interpret and understand the rules of English language;

§ Interpret and use language functions.

§ Acting in accordance to the defined goals.

§ Complies with reception and customer service guidelines;

§ Respects specifications;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Principles and concepts of complaints management;

§ Strategies of complaint management;

§ Protocol rules for special clients, groups and committees;

§ Internal and general procedures during complaints;

§ English language for catering.

§ Select and use complaint management strategies;

§ Select and use protocol standards for special clients;

§ Apply general and internal complaints procedures.

§ Resolves complaints by:

–   respecting customer needs and expectations;

–   communicating with different customers;

–   listening to customers;

–   showing emotional control when faced with complaints.

§ Communicates in a clear and understandable manner in English;

§ Shows emotional control when faced with complaints;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Resolved customer complaints, communicated in English.

§ Appliance technology/ kitchen utensils;

§ Organizational and production procedures;

§ Articulation with restaurant service;

§ Techniques of work planning in catering;

§ Technical datasheets;

§ Structure of technical datasheets;

§ Fundamental principles of dietetics.

§ Apply diet rules according to rational eating;

§ Read and interpret body mass index;

§ Identify and apply daily nutrient requirements;

§ Interpret and analyze documents related to the organization and functioning of the kitchen;

§ Analyze food-groups;

§ Read and interpret food and beverage labels;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans and technical datasheets by:

–   designing and defining different types of diets;

–   identifying and characterizing modern cooking tendencies (vegetarian, macrobiotic, etc.);

–   working in a team;

–   respecting occupational safety/health standards;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals.

§ Complies with the organization and operation rules of the kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Menus;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Ingredient measures, proportions and weighing procedures;

§ Caloric and nutritional calculation of food;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, etc.);

§ Read and interpret menus in Portuguese and English;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select relevant information for the menu;

§ Apply pricing techniques.

§ Elaborates healthy menus, by:

–   respecting the occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems/unforeseen events.

§ Healthy menu cards and menus.

§ Daily work plan;

§ Technical datasheets;

§ Ingredient measures, proportions and weighing procedures;

§ Product preparation techniques;

§ Food quality, safety and hygiene norms;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Read and interpret the product’s technical datasheet;

§ Read and interpret technical specifications in a foreign language;

§ Select the required utensils and appliances for the preparation of the product;

§ Select and apply product preparation techniques;

§ Apply food handling procedures;

§ Apply food quality, safety and hygiene standards.

§ Prepares the raw material, equipment and workplace, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Teamwork.

§ Quality control system for food and beverages;

§ Par stock.

§ Interpret and analyze the quality control plan for food and beverages;

§ Read and interpret the labels and legends on goods and merchandise.

§ Implements a kitchen inventory cycle by:

–   respecting the occupational safety and health standards;

–   respecting goods;

–   being proactive in solving problems and unforeseen events;

–   defining goals.

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Specifications of purchases;

§ Receiving and controlling goods;

§ Food handling regulations;

§ Food quality, safety and hygiene standards in catering;

§ English language in catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret orders;

§ Apply food handling standards;

§ Store and conserve food and beverages in accordance to food safety and hygiene standards.

§ Purchases, receives and stores food and beverages by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   acting in accordance to the set goals;

–   respecting food quality, hygiene and safety standards.

§ Respects guidelines and work plans;

§ Respects food safety and hygiene rules;

§ Respects the verification techniques: checking the conservation state of raw material;

§ Uses appropriate equipment and appliances;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Techniques of merchandise inventory;

§ Internal requests;

§ Quality control procedures;

§ Food handling regulations;

§ Food quality, safety and hygiene standards in catering;

§ Different types of stock;

§ English language for catering.

§ Inventory the merchandise;

§ Read and interpret internal requests;

§ Implement food safety and hygiene standards;

§ Apply food handling standards.

§ Inventories stock and controls cookery/pastry supplies by:

–   performing calculations;

–   respecting the occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Complies with food quality, safety and hygiene standards;

§ Uses appropriate equipment and appliances;

§ Applies stock control and accounting techniques;

§ Respects the verification techniques: checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Purchase, reception and storage of food and beverages;

§ Stock inventory.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: kitchen service;

§ Articulation with restaurant service (reservations, orders, etc.);

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply production and organization procedures: kitchen service;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for the production of soups, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   defining goals and acting in accordance;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in Portuguese and English;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   using capitation calculation techniques;

–   complying with price-fixing guidelines;

–   respecting production procedures of raw materials and final products;

–   respecting general and internal procedures  for the elaboration of the technical datasheet;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the confection processes applicable to raw materials and the final product;

§ Respects the general and internal procedures for the preparation of the technical datasheet;

§ Respects occupational safety and health standards;

§ Defines goals and acts accordingly.

§ Types of soups, creams, velvets, broths and consommés;

§ Raw materials used in soups;

§ National and regional specialties;

§ Ingredient measures, proportions and weighing procedures;

§ Food handling procedures;

§ Techniques for preparation of soups, creams, velvets, broths and consommés:

–   handling of utensils and material;

–   selection, measuring and preparation of raw materials, industrial preparations and other ingredients;

§ Food quality, safety and hygiene standards;

§ Hygiene and disinfection;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in a foreign language;

§ Select the equipment and utensils required for production;

§ Organize the working space, appliances and utensils;

§ Apply food handling standards;

§ Apply food quality and hygiene standards.

§ Prepares the raw material, equipment and workplace, by:

–   selecting appliances and utensils according to the product datasheet;

–   applying techniques for the preparation of soups, creams, velvets, broths and consommés;

–   being responsible for goods and values;

–   being proactive in solving problems and unforeseen events.

–   respecting safety and health standards;

–   respecting food quality, safety and hygiene standards;

–   working in a team;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Applies the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Types of soups, creams, velvets, broths and consommés;

§ Raw materials used in soups;

§ National and regional specialties;

§ Soup preparation techniques: creams, velvets, broths and consommés;

§ Techniques for garnishing soup: creams, velvets, broths and consommés:

–   mise-en-place;

–   introduction order of the raw material;

–   cooking time.

§ Necessary appliances/utensils and control procedures: soup preparation process;

§ Quality control procedures;

§ Nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the equipment and utensils required for production;

§ Apply the production procedures for making soups, velvets, broths and consommés;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Prepares the raw material, equipment and workplace, by:

–   using appropriate appliances and utensils;;

–   applying techniques for the preparation of soups, creams, velvets, broths and consommés;

–   working in a team;

–   respecting safety and health standards at work;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and utensils;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Types of soups, creams, velvets, broths and consommés;

§ Raw materials used in soups;

§ National and regional specialties;

§ Soup plating techniques;

§ Soup garnishing techniques;

§ Techniques for garnishing soup;

§ Necessary appliances/utensils and control procedures: soup preparation process;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the equipment and utensils required for production;

§ Apply the production procedures for making soups, velvets, broths and consommés;

§ Use raw materials for making soup;

§ Use national and regional specialties;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Plates and garnishes soups, poultry and game, by:

–   applying plating procedures;

–   applying garnishing techniques;

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals;

–   being creative.

§ Respects the work plan and superior guidelines;

§ Complies with food quality, safety and hygiene standards;

§ Applies soup garnishing techniques;

§ Shows creativity in soup garnishing;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials and confectioned products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and confectioned products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   respecting the packaging techniques of raw materials and confectioned products;

–   complying with stock registration and control procedures;

–   working in a team;

–   acting in accordance to the defined goals;

–   solving problems and foreseeing events;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards.

§ Complies with the food safety and hygiene rules;

§ Complies with the procedures for stock management.

§ Product technical datasheet;

§ Ready-made soups, plated and garnished;

§ Registration of confectioned products;

§ Stock registration.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: kitchen service;

§ Articulation with restaurant service (reservations, orders, etc.);

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply production and organization procedures: kitchen service;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for the production of entrées and starters, by:

–   working in a team;

–   respecting safety and health standards at work;

–   defining goals;

–   acting in accordance to the defined goals;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language – catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weighing;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the confection processes applicable to raw materials and the final product;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Defines goals and acts accordingly.

§ Technology of raw materials in catering;

§ Technical datasheets;

§ Safety and hygiene norms;

§ Ingredients and measurements;

§ Food handling regulations;

§ Cleaning and disinfection techniques;

§ Restaurant food safety and hygiene quality norms.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Select the raw materials required for entrées and starters;

§ Apply food handling standards;

§ Apply food quality and hygiene standards;

§ Apply cleaning and disinfection techniques.

§ Prepares the raw material, equipment and workplace, by:

–   selecting raw material and utensils according to the product datasheet;

–   working in team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Respects verification techniques when checking the conservation state of raw material;

§ Teamwork.

§ Types of entrées and simple starters (hot salsas and cold salads, egg dishes, pâtés, fish tarts, seafood tarts, salted tarts – soft dough, puff pastry, vol-ao-vent, codfish cakes – cold cuts, cheeses and tapas);

§ Raw materials used for entrées and starters;

§ Entrée and starter preparation techniques;

§ Necessary appliances/utensils and control procedures: entrée and starter preparation process;

§ Quality control procedures;

§ Nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the equipment and utensils required for production;

§ Apply the production procedures for making entrées and starters;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Prepares the raw material, equipment and workplace, by:

–   respecting the datasheet procedures for entrées and starters;

–   respecting the established work plan and budget;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Teamwork.

§ Types of entrées/simple solid starters;

§ Raw materials: simple solid starters;

§ National and regional specialties;

§ Plating techniques: simple solid starters;

§ Garnishing techniques – entrées;

§ Necessary appliances/utensils and control procedures: entrées/simple solid starters;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the equipment and utensils required for production;

§ Apply the production procedures for making entrées and starters;

§ Use raw materials for making entrées and starters;

§ Use national and regional specialties;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Plates and garnishes entrées and starters by;

–   respecting plating techniques;

–   respecting the established work plan and budget;

–   being creative;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Shows creativity while garnishing entrées and solid starters;

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Applies garnishing techniques – entrées and starters;

§ Teamwork.

§ Packaging and preservation techniques of raw materials and confectioned products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and confectioned products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   applying packaging and preserving techniques of raw materials and confectioned products;

–   complying with stock registration and control procedures;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the defined goals.

§ Complies with the food safety and hygiene rules;

§ Complies with the procedures for stock management;

§ Teamwork.

§ Product technical datasheet;

§ Ready-made entrées and starters, plated and garnished;

§ Registration of confectioned products;

§ Stock registration.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: kitchen service;

§ Articulation with restaurant service (reservations, orders, etc.);

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply production and organization procedures: kitchen service;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for the production of fish and seafood, by:

–   working in a team;

–   respecting safety and health standards at work;

–   defining goals;

–   acting in accordance to the defined goals;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health norms;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weighing;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting safety and health standards at work;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final products;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Carries out the defined goals.

§ Types of fish and seafood: physical and nutritional characteristics;

§ Raw material technology:

–   Varieties/preparation (baked, fried, etc.);

–   types of fish (fresh, dry, frozen, etc.);

–   types of crustaceans (lobsters, crabs, etc.)

–   types of molluscs (clams, mussels, etc.)

§ Ingredient measures, proportions and weighing procedures;

§ Techniques for preparing fish and seafood:

–   handling and preparation of material;

–   checking freshness of fish and shellfish;

–   selection and capitation of raw material;

–   cleaning, gutting, skinning deboning, etc.;

–   Cutting and portion division (fillets, medallions, suprêmes, etc.);

–   weight and capitation ;

§ Food handling procedures;

§ Food quality, safety and hygiene standards;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Select the required utensils and appliances for the preparation of the product;

§ Select and apply techniques for the preparation of fish;

§ Organize space, appliances and utensils;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Prepares the raw material, equipment and workplace, by:

–   selecting appliances and utensils in accordance to the product’s datasheet;

–   respecting verification techniques – conservation state of fish and shellfish;

–   being responsible for goods and values;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards at work;

–   working in a team;

–   setting goals;

–   acting in accordance to the set goals.

§ Respects the work plan and established budget;

§ Complies with food safety and hygiene regulations;

§ Carries out preparation techniques for fish and seafood;

§ Respects the verification techniques when checking the conservation state of fish and seafood;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Types of fish and seafood: physical and nutritional characteristics;

§ Main varieties of fish and seafood;

§ Raw material technology;

§ Preparation techniques – fish and seafood;

§ Cooking techniques: steamed, fried, etc.);

§ Necessary appliances/control procedures;

§ Concepts of nutrition and dietetics;

§ Quality control procedures;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Read and interpret datasheets in Portuguese/English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply preparation procedures: fish and seafood;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares fish and seafood dishes, by:

–   using appropriate appliances and utensils;

–   respecting preparation procedures;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards at work;

–   acting in accordance to the set goals.

§ Complies work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Types of fish and seafood: physical and nutritional characteristics;

§ Main varieties of fish and seafood;

§ Raw material technology;

§ Preparation techniques – fish and seafood;

§ Necessary appliances/control procedures;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares fish and seafood garnishes, by:

–   respecting preparation procedures;

–   respecting the established work plan and budget;

–   using appropriate appliances and utensils;

–   working in a team;

–   being responsible for goods and values;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards at work;

–   acting in accordance to the set goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems/unforeseen events.

§ Fish and seafood plating techniques;

§ Fish and seafood garnishing techniques;

§ Necessary appliances/utensils and control procedures: finished dishes and garnishes;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply plating techniques;

§ Apply garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares and garnishes fish and seafood dishes, by:

–   respecting plating techniques;

–   respecting the established work plan and budget;

–   applying garnishing techniques;

–   working in a team;

–   respecting food quality, safety and hygiene standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals;

–   being creative.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Applies garnishing techniques – fish and seafood;

§ Shows creativity while garnishing fish and seafood;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials and finished products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and confectioned products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   using appropriate conservation technologies;

–   complying with stock registration and control procedures;

–   working in a team;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards.

§ Complies with food, safety and hygiene regulations;

§ Complies with stock management procedures.

§ Product technical datasheet;

§ Plated and garnished fish and seafood dishes;

§ Registration of prepared products;

§ Stock control register.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: kitchen service;

§ Articulation with restaurant service (reservations, orders, etc.);

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply production and organization procedures: kitchen service;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for the production of meat, poultry and game, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   defining goals and acting in accordance;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health norms;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   using capitation calculation techniques;

–   complying with price-fixing guidelines;

–   respecting production procedures of raw materials and final products;

–   respecting general and internal procedures  for the elaboration of the technical datasheet;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Carries out the defined goals.

§ Principle varieties: meat, poultry and game;

§ Butchered, farmed meat, poultry and game: physical and nutritional characteristics;

§ Raw material technology;

§ Ingredient measures, proportions and weighing procedures;

§ Preparation techniques:

–   handling and preparation of material;

–   checking freshness and quality;

–   selection and capitation of raw material;

–   chopping, deboning, stuffing, etc.;

–   Cutting and portion division (steaks, etc);

–   Usage (stroganoff, sauces, etc.)

–   Marinades, spices and herbs;

–   weight and capitation.

§ Food handling procedures;

§ Food quality, safety and hygiene standards;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Read and interpret the technical datasheet of the product;

§ Read and interpret datasheets in foreign languages;

§ Select the appliances and utensils required for production;

§ Select and apply the production procedures for preparing meat, poultry and game;

§ Organize space, appliances and utensils;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Prepares the raw material (meat, poultry and game), appliances and workplace, by:

–   selecting appliances and utensils in accordance to the product’s datasheet;

–   applying  preparation techniques: meat, poultry and game;

–   being responsible for goods and values;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards;

–   working in a team;

–   setting goals;

–   acting in accordance to the set goals.

§ Respects the work plan and established budget;

§ Complies with food safety and hygiene regulations;

§ Applies preparation techniques: meat, poultry and game;

§ Respects the verification techniques when checking the conservation state of meat, poultry and game;

§ Adapts to the situation and has the capacity to solve problems/unforeseen events.

§ Principle varieties: meat, poultry and game;

§ Butchered, farmed meat, poultry and game: physical and nutritional characteristics;

§ Raw material technology;

§ Preparation techniques: meat, poultry and game;

§ Cooking techniques: frying, grilling, baking, breading, au blue, etc.

§ Necessary appliances/control procedures;

§ Nutrition and dietetics;

§ Quality control procedures;

§ Food handling procedures;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Read and interpret the technical datasheet of the product;

§ Read and interpret datasheets in English;

§ Select the appliances and utensils required for production;

§ Apply the production procedures for preparing meat, poultry and game;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Prepares meat, poultry and games dishes, by:

–   using appropriate appliances and utensils;

–   respecting preparation procedures;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals.

§ Complies work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Preparation techniques: garnishes for meat, poultry and game;

§ Necessary appliances/utensils and control procedures: meat, poultry and game;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares meat, poultry and game garnishes, by:

–   respecting the established work plan and budget;

–   complying with the technical specifications for the preparation of meat, poultry and game;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Meat, poultry and game plating techniques;

§ Meat, poultry and game garnishing techniques;

§ Necessary appliances/utensils and control procedures: meat, poultry and game;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply plating techniques;

§ Apply garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares and garnishes meat, poultry and game dishes, by:

–   respecting plating techniques;

–   respecting the established work plan and budget;

–   applying garnishing techniques;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals;

–   being creative.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Applies garnishing techniques – meat, poultry and game;

§ Shows creativity while garnishing meat, poultry and game;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials and finished products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and prepared products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   using appropriate conservation technologies;

–   complying with stock registration and control procedures;

–   working in a team;

–   acting in accordance to the set goals;

–   solving problems and foreseeing events;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards at work.

–

§ Complies with food, safety and hygiene regulations;

§ Complies with stock management procedures.

§ Product technical datasheet;

§ Plated and garnished meat, poultry and game dishes;

§ Registration of prepared products;

§ Stock control register.

§ The technology related to kitchen equipment and appliances;

§ Production and organization procedures: bakery/pastry;

§ Pastry production planning techniques;

§ English language for catering

§ Interpret and analyze documents related to pastry shop organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply production and organization procedures: pastry shop;

§ Apply planning techniques: pastry production.

§ Elaborates daily work plans for the production of pastries/confectionery, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   capitation calculation techniques;

–   complying with price-fixing guidelines;

–   respecting production procedures of raw materials and final products;

–   respecting general and internal procedures  for the elaboration of the technical datasheet;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the confection processes applicable to raw materials and the final product;

§ Respects the general and internal procedures for the preparation of the technical file;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Raw material technology: pastry;

§ Dessert pastry;

§ Preparation techniques: traditional Portuguese confectionery and pastry;

§ Decorating techniques;

§ Raw material: traditional Portuguese confectionery and pastry (conventional and regional specialties);

§ Safety and hygiene norms;

§ Food handling norms;

§ Cleaning and disinfection techniques;

§ Food quality, safety and hygiene standards.

§ Interpret and analyze the production plan;

§ Interpret pastry datasheets;

§ Select the raw material required for pastry products;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food safety and hygiene standards.

§ Prepares the raw material, equipment and workplace, by:

–   selecting equipment and appliances in accordance to the product’s datasheet;

–   respecting verification techniques – raw material;

–   solving problems and foreseeing events;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals.

§ Respects the work plan;

§ Applies the capitation calculation techniques: ingredient measurements and proportions;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Uses appropriate equipment and appliances;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Conventional Portuguese pastry;

§ Conventional Portuguese confectionery;

§ Preparation techniques;

§ Conventional pastry decorating techniques;

§ Raw material: conventional pastries and confectionery;

§ Required equipment/appliances and control procedures: preparation processes;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s datasheet;

§ Read and interpret datasheets in English;

§ Select the appliances and utensils required for preparation;

§ Apply preparation procedures to conventional pastry;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Confections and decorates conventional Portuguese pastry/confectionery, by:

–   complying with the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   using the appropriate equipment and appliances;

–   acting in accordance to superior guidelines, within the framework of the defined responsibilities;

–   respecting food quality, safety and hygiene standards;

–   being creative.

§ Respects the work plan and established budget;

§ Shows creativity in decoration;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and appliances;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Regional pastry specialities;

§ Regional specialty pastries: confection processes;

§ Decorating techniques: regional specialities;

§ Raw material: regional specialities;

§ Required equipment/appliances and control procedures: conventional preparation processes;

§ Quality control procedures;

§ Food handling regulations;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be confectioned;

§ Read and interpret datasheets in English;

§ Select the equipment and appliances required for production;

§ Apply confection procedures: regional pastry specialities;

§ Apply pastry techniques;

§ Apply food quality and hygiene standards;

§ Apply food handling standards.

§ Confections and decorates regional Portuguese pastry specialties, by:

–   complying with the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   using the appropriate equipment and appliances;

–   acting in accordance to superior guidelines, within the framework of the defined responsibilities;

–   respecting food quality, safety and hygiene standards.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and appliances;

§ Shows creativity in decoration;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials and confectioned products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and confectioned products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   respecting the packaging and preserving techniques of raw materials and confectioned products;

–   complying with stock registration and control procedures;

–   working in a team;

–   acting in accordance to the defined goals;

–   solving problems and foreseeing events;

–   acting in accordance to superior guidelines, within the framework of the defined responsibilities;

–   respecting food quality, safety and hygiene standards.

§ Complies with the food safety and hygiene rules;

§ Complies with the procedures for stock management;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Product technical datasheet;

§ Confectioned conventional Portuguese pastry/confectionery;

§ Confectioned and decorated regional Portuguese pastry specialties;

§ Register of confectioned products;

§ Stock control register.

§ The technology related to kitchen appliances and utensils;

§ Production and organization procedures: kitchen service;

§ Articulation with restaurant service (reservations, orders, etc.);

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply production/organization procedures;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for the preparation of traditional Portuguese cuisine, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   defining goals and acting accordingly;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly: teamwork;

§ Respects the occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   using capitation calculation techniques;

–   complying with price-fixing guidelines;

–   respecting production procedures of raw materials and final products;

–   respecting general and internal procedures  for the elaboration of the technical datasheet;

–   respecting occupational safety and health norms;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical datasheet;

§ Respects occupational safety and health standards;

§ Carries out the defined goals.

§ Traditional cuisine: main specialties;

§ Raw material technology;

§ Ingredient measures, proportions and weighing procedures;

§ Preparation techniques: traditional Portuguese cuisine;

§ Food handling procedures;

§ Food quality, safety and hygiene standards;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in English;

§ Select the appliances and utensils required for production;

§ Select and apply the preparation procedures for traditional Portuguese cuisine;

§ Organize space, appliances and utensils;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Prepares the raw material, appliances and workplace, by:

–   selecting appliances and utensils in accordance to the product’s datasheet;

–   respecting the established work plan and budget;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards;

–   working in a team;

–   setting goals and acting in accordingly.

§ Respects the work plan and established budget;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Traditional cuisine: main specialties;

§ Raw material technology;

§ Preparation techniques: traditional Portuguese cuisine;

§ Necessary appliances/utensils and control procedures: traditional Portuguese cuisine;

§ Concepts of nutrition and dietetics;

§ Quality control procedures;

§ Food handling procedures;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Select the appliances and utensils required for preparation;

§ Apply the preparation procedures for traditional Portuguese cuisine;

§ Apply food safety and hygiene standards;

§ Apply food handling standards.

§ Prepares traditional Portuguese dishes, by:

–   complying with the product’s datasheet procedures;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events.

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals.

§ Respects superior guidelines and work plan;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems/unforeseen events.

§ Preparation techniques of garnishes and trimming: traditional Portuguese cuisine;

§ Required appliances/utensils and control procedures: garnishes and trimmings;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language – catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares garnishes for traditional Portuguese dishes, by:

–   respecting the established work plan and budget;

–   complying with the technical specifications for the preparation of garnishes;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Teamwork;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Plating techniques;

§ Trimming and garnishing techniques: traditional dishes;

§ Required appliances/utensils and control procedures: traditional Portuguese dishes;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply plating techniques;

§ Apply traditional garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares and garnishes traditional Portuguese dishes, by:

–   respecting plating techniques;

–   applying garnishing techniques;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals;

–   being creative.

§ Respects superior guidelines and the work plan;

§ Complies with food quality, safety and hygiene standards;

§ Applies garnishing techniques – traditional Portuguese dishes;

§ Shows creativity while garnishing traditional Portuguese dishes;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials and finished products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and prepared products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   using appropriate conservation technologies;

–   complying with stock registration and control procedures;

–   working in a team;

–   acting in accordance to the set goals;

–   solving problems and foreseeing events;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards.

–

§ Complies with food, safety and hygiene regulations;

§ Complies with stock management procedures.

§ Product technical datasheet;

§ Traditional Portuguese dishes: plated and garnished;

§ Registration of prepared products;

§ Stock control register.

§ The technology related to pastry appliances and utensils;

§ Production and organization procedures: bakery/pastry;

§ Pastry planning techniques: production;

§ English language for catering.

§ Interpret and analyze documents related to pastry organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply pastry production and organization procedures;

§ Apply pastry planning techniques.

§ Elaborates daily work plans for the preparation of dessert pastry, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   defining goals and acting accordingly;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredients: measures, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in Portuguese and English;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weighing;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical datasheet;

§ Respects occupational safety and health standards;

§ Carries out the defined goals.

§ Raw material technology: pastry;

§ Dessert pastry;

§ Preparation techniques: hot and cold ;

§ Ice-cream and sorbet confection processes;

§ Dessert decorating techniques;

§ Raw material used in dessert pastries;

§ Safety and hygiene norms;

§ Food handling norms;

§ Cleaning and disinfection techniques;

§ Food quality, safety and hygiene standards.

§ Interpret and analyze the production plan;

§ Interpret pastry datasheets;

§ Select the raw material required for pastry products;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food safety and hygiene standards.

§ Prepares the raw material, appliances and workplace, by:

–   selecting appliances and utensils in accordance to the product’s datasheet;

–   respecting verification techniques – raw material;

–   solving problems and foreseeing events;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards at work;

–   acting in accordance to the set goals.

§ Complies with the work plan;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Uses appropriate appliances and utensils;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Dessert pastry;

§ Preparation techniques: dessert pastry ;

§ Dessert decorating techniques;

§ Raw material used in dessert pastries;

§ Required appliances/utensils and control procedures: preparation processes of dessert pastry;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s datasheet;

§ Read and interpret datasheets in English;

§ Select the appliances and utensils required for preparation;

§ Apply the preparation procedures for dessert pastry;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Confections and decorates dessert pastry, by:

–   complying with the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   using the appropriate appliances and utensils;

–   acting in accordance to superior guidelines, within the framework of the defined responsibilities;

–   respecting food quality, safety and hygiene standards;

–   being creative.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Applies pastry decorating techniques;

§ Shows creativity in dessert pastry decoration.

§ Dessert pastry;

§ Preparation techniques: dessert pastry ;

§ Dessert decorating techniques;

§ Raw material used in dessert pastries;

§ Required appliances/utensils and control procedures: preparation processes of dessert pastry;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply confectioning procedures: individual portions;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Confections and decorates dessert pastry, individual portions, by:

–   respecting the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   using the appropriate appliances and utensils;

–   acting in accordance to superior guidelines, within the framework of the defined responsibilities;

–   respecting food quality, safety and hygiene standards;

–   being creative.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Applies pastry decorating techniques;

§ Shows creativity in dessert pastry decoration: individual portions.

§ Hot dessert pastry;

§ Preparation techniques: hot dessert pastry ;

§ Dessert decorating techniques: hot pastry;

§ Raw material used in hot dessert pastries;

§ Required appliances/utensils and control procedures: preparation processes of hot dessert pastry;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply plating techniques: hot desserts;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Confections and decorates hot dessert pastry,  by:

–   respecting the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   using the appropriate appliances and utensils;

–   acting in accordance to superior guidelines, within the framework of defined responsibilities;

–   respecting food quality, safety and hygiene standards;

–   being creative.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Applies pastry decorating techniques;

§ Shows creativity in dessert pastry decoration: hot desserts.

§ Cold dessert pastry;

§ Preparation techniques: cold dessert pastry ;

§ Dessert decorating techniques: cold pastry;

§ Raw material used in cold dessert pastries;

§ Required appliances/utensils and control procedures: preparation processes of cold dessert pastry;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply confection procedures: cold dessert pastry;

§ Apply plating techniques: cold desserts;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Confections and decorates cold dessert pastry,  by:

–   respecting the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   using the appropriate appliances and utensils;

–   acting in accordance to superior guidelines, within the framework of defined responsibilities;

–   respecting food quality, safety and hygiene standards;

–   being creative.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Applies pastry decorating techniques;

§ Shows creativity in dessert pastry decoration: cold desserts.

§ Ice cream and sorbets;

§ Preparation techniques: ice cream and sorbets;

§ Decorating techniques: ice cream and sorbets;

§ Raw material used in ice cream and sorbets;

§ Required appliances/utensils and control procedures: preparation processes of ice cream and sorbets;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply confection procedures: ice cream and sorbets;

§ Apply plating techniques: ice cream and sorbets;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Confections and decorates ice cream and sorbets,  by:

–   respecting the product’s datasheet procedures;

–   respecting the established work plan and budget;

–   using the appropriate appliances and utensils;

–   acting in accordance to superior guidelines, within the framework of defined responsibilities;

–   respecting food quality, safety and hygiene standards;

–   being creative.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Applies pastry decorating techniques;

§ Shows creativity in dessert pastry decoration: ice cream and sorbets.

§ Packaging and preservation techniques of raw materials and finished products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and prepared products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   using appropriate conservation technologies;

–   acting in accordance to superior guidelines, within the framework of defined responsibilities;

–   respecting food quality, safety and hygiene standards;

–   complying with stock registration and control procedures.

§ Complies with food, safety and hygiene regulations;

§ Complies with stock management procedures.

§ Product technical datasheet;

§ Confectioned and decorated dessert pastry: hot and cold;

§ Register of confectioned products;

§ Stock control register.

§ The technology related to pastry equipment and appliances;

§ Production and organization procedures: bakery/pastry;

§ Pastry planning techniques: production;

§ English language for catering.

§ Interpret and analyze documents related to pastry organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and EN;

§ Select and apply pastry production and organization procedures;

§ Apply pastry planning techniques.

§ Elaborates daily work plans for the preparation of international pastry, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   defining goals and acting accordingly;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredients: measurements, proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weighing;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   defining goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical datasheet;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Raw material technology: pastry;

§ Dessert pastry;

§ Preparation techniques: international pastry and confectionery;

§ Decorating techniques;

§ Raw material;

§ Safety and hygiene norms;

§ Food handling regulations;

§ Cleaning and disinfection techniques;

§ Food quality, safety and hygiene standards.

§ Interpret and analyze the production plan;

§ Interpret pastry datasheets;

§ Select the raw material required for pastry products;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food safety and hygiene standards.

§ Prepares the raw material, appliances and workplace, by:

–   working in a team;

–   selecting equipment and appliances in accordance to the product’s datasheet;

–   solving problems and foreseeing events;

–   defining goals;

–   respecting occupational safety and health standards.

§ Respects the work plan;

§ Applies the capitation calculation techniques: ingredient measurements and proportions;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ International pastry;

§ Main products of international pastry ;

§ Pastry confection processes;

§ Raw material: international pastries;

§ Required equipment/appliances and control procedures: preparation processes of international pastry;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s datasheet;

§ Read and interpret datasheets in English;

§ Select the appliances and utensils required for preparation;

§ Apply the preparation procedures for international pastry;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Confections international pastry, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and appliances;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ International pastry;

§ Pastry plating techniques;

§ Pastry decorating techniques;

§ Raw material: international pastry;

§ Required equipment/appliances and control procedures: preparation processes of international pastry;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the required equipment and appliances for the preparation of the product;

§ Apply pastry plating techniques;

§ Apply decorating techniques: international pastry;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Plates and decorates international pastry, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects the work plan and established budget;

§ Shows creativity in decorating and packaging international pastry;

§ Respects food safety and hygiene standards;

§ Respects the verification techniques when checking the conservation state of raw material

§ Uses the appropriate equipment and appliances;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Specialties of world pastry;

§ Confectioning processes;

§ Decorating techniques;

§ Raw material: world specialties;

§ Required equipment/appliances and control procedures: preparation processes of world specialties;

§ Quality control procedures;

§ Food handling regulations;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheet of the product to be to be prepared;

§ Read and interpret datasheets in English;

§ Select the required equipment  and appliances for the preparation of the product;

§ Apply confection techniques: world specialties;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Confections and decorates hot dessert pastry,  by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate equipment and appliances;

§ Respects the verification techniques when checking the conservation state of raw material

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ World pastry;

§ Pastry plating techniques;

§ Pastry decorating techniques;

§ Raw material: world specialties;

§ Required equipment/appliances and control procedures: preparation processes of world specialties;

§ Quality control procedures;

§ Food handling regulations;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the required equipment and appliances for the preparation of the product;

§ Apply pastry plating techniques;

§ Apply pastry decorating techniques;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Plates and decorates world specialties, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects the work plan and established budget;

§ Shows creativity in decorating and packaging world pastry specialties;

§ Respects food safety and hygiene standards;

§ Respects the verification techniques when checking the conservation state of raw material

§ Uses the appropriate equipment and appliances;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials, appliances and confectioned products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials, appliances and confectioned products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   respecting the packaging and preserving techniques of raw materials and confectioned products;

–   complying with stock registration and control procedures;

–   working in a team;

–   acting in accordance to the defined goals;

–   solving problems and foreseeing events;

–   acting in accordance to superior guidelines, within the framework of the defined responsibilities;

–   respecting food quality, safety and hygiene standards.

§ Complies with the food safety and hygiene rules;

§ Complies with the procedures for stock management;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Product technical datasheet;

§ Confectioned international pastry;

§ Plated and decorated international pastry;

§ Plated and decorated world specialties;

§ Registration of confectioned products;

§ Stock control register.

§ Concepts and types of special events;

§ Typology of special events;

§ Kitchen equipment and appliance technology;

§ Production and organization procedures: special events;

§ Articulation with other restaurant services: sales, etc.;

§ Kitchen planning techniques: production.

§ Interpret and analyze documents related to kitchen organization and functioning;

§ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret technical datasheets in PT and En;

§ Select and apply kitchen production and organization procedures;

§ Apply kitchen planning techniques.

§ Elaborates daily work plans for special events, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   defining goals;

–   acting in accordance to the set goals;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades: special events;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Concepts and types of special events;

§ Typology of special events;

§ Kitchen equipment and appliance technology;

§ Planning and organization techniques: kitchen service;

§ Kitchen service organization.

§ Analyze the production plan and superior guidelines;

§ Analyze information provided by the client;

§ Apply kitchen planning techniques.

§ Elaborates cookery/pastry menus for special events, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   defining goals;

–   acting in accordance to the set goals;

–   being proactive in solving problems and unforeseen events.

§ Ensures diverse and adequate menus in accordance to the type of event;

§ Takes the customer’s requests and the type of event into account;

§ Defines objectives and acts accordingly;

§ Respects the occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Concepts and types of special events;

§ Raw material, equipment and appliances for special events;

§ Raw material technology: food;

§ Capitation calculation techniques;

§ Ingredient measurements, proportions and weighing techniques;

§ Food handling norms;

§ Technical datasheets;

§ Food quality, safety and hygiene standards;

§ Cleaning and disinfection techniques;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in a foreign language;

§ Select the required equipment and appliances for the preparation of the product;

§ Select and apply preparation techniques for special events;

§ Organize the space, equipment and appliances;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food safety and hygiene standards.

§ Prepares the raw material, appliances and workplace, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects superior guidelines and the work plan;

§ Applies the capitation calculation techniques and ingredient measurements and proportions;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Concepts and types of special events;

§ Raw material, equipment and appliances for special events;

§ Raw material technology: food;

§ Confection processes: delicacies;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s datasheet;

§ Read and interpret datasheets in English;

§ Select the equipment and appliances required for preparation;

§ Apply the confection procedures for the delicacies;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Confections delicacies for special events, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects food quality, safety and hygiene standards;

§ Uses the appropriate equipment and appliances;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Concepts and types of special events;

§ Raw material technology, equipment, etc.;

§ Techniques for special events;

§ Preparation techniques: cutting fish, etc.;

§ Decoration techniques: special events;

§ Confection processes: delicacies;

§ Quality control procedures;

§ Food handling regulations;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the equipment and appliances required for the art of food carving;

§ Analyse and apply food carving techniques;

§ Apply decorative techniques for special events;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Cuts and prepares fish, seafood, meats, fruits, pastries and cheeses by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards.

§ Complies with the artistic techniques of food carving;

§ Complies with food quality, safety and hygiene standards;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Concepts and types of special events;

§ Raw material technology, equipment, etc;

§ Techniques for special events;

§ Plating techniques for different delicacies;

§ Decoration techniques;

§ Food handling regulations;

§ Occupational safety and health standards.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the required equipment and appliances;

§ Apply decorative techniques for special events;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Plates and decorates delicacies,  by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards.

§ Complies with superior guidelines and the work plan;

§ Respects basic plating rules;

§ Complies with food quality, safety and hygiene standards;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials and finished products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and finished products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards.

§ Complies with the food safety and hygiene rules;

§ Complies with the procedures for stock management;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Product technical datasheet;

§ Confectioned delicacies for special events;

§ Plated and decorated delicacies for special events;

§ Register of final products;

§ Stock control register.

§ Technology of equipment / kitchen appliances;

§ Kitchen organization and management;

§ Articulation with restaurant service;

§ Technical datasheets;

§ Technical datasheet specifications.

§ Interpret and analyze documents related to organization and management;

§ Analyze the activity plan and other guidelines (reservations, orders, special events, etc.);

§ Read and interpret technical forms in PT and EN;

§ Select and apply organizational and production procedures;

§ Apply production plan techniques.

§ Elaborates daily production plans and technical data sheets by:

–   working in a team;

–   respecting occupational safety and health standards;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the safety and health at work norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Raw material technology;

§ Ingredient quantification : proportion and weighing techniques;

§ Organizational and production procedures;

§ Cooking techniques: preparation of bases;

§ Food handling procedures;

§ Food quality, safety and hygiene standards;

§ Cleaning and hygiene techniques;

§ English language for catering

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in a foreign language;

§ Select the required equipment and appliances;

§ Select and apply preparation techniques;

§ Organize the space, equipment and appliances;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food safety and hygiene standards.

§ Carries out main task for preparing cooking bases by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects work plan and established budget;

§ Applies techniques of capitation calculation, ingredient quantification and proportions;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems/unforeseen events.

§ Cooking bases;

§ Raw material technology;

§ Required equipment/appliances and control procedures: preparation processes;

§ Nutrition and dietetics concepts;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the required equipment and appliances;

§ Apply preparation techniques;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Prepares cooking bases by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects work plan and established budget;

§ Complies with food safety and hygiene regulations;

§ Uses the appropriate equipment and appliances;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Prepared cooking bases;

§ Register of cooking bases.

§ Kitchen equipment and appliance technology;

§ Production and organization procedures;

§ Articulation with restaurant service;

§ Planning techniques: cookery.

§ Interpret and analyze documents related to organization and management;

§ Analyze the activity plan and other guidelines (reservations, orders, special events, etc.);

§ Read and interpret technical forms in PT and EN;

§ Select and apply organizational and production procedures;

§ Apply production plan techniques.

§ Elaborates daily work plans for the preparation of dessert pastry, by:

–   working in a team;

–   respecting occupation safety and health standards;

–   defining goals;

–   acting in accordance to the set goals;

–   being proactive in solving problems and unforeseen events.

§ Complies with the organization and operation rules of kitchen service;

§ Considers the labour division of the brigades;

§ Defines objectives and acts accordingly;

§ Respects the safety and health at work norms;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Preparation duration and processes;

§ Ingredient quantification: proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weighing;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical datasheet;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Technical datasheets;

§ Technical specifications;

§ Ingredient quantification: proportions and weighing techniques;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ Cleaning and hygiene techniques;

§ English language for catering.

§ Read and interpret the product’s datasheet;

§ Read and interpret datasheets in a foreign language;

§ Select the required equipment and appliances;

§ Select and apply preparation techniques;

§ Organize the space, equipment and appliances;

§ Apply food handling standards;

§ Apply cleaning and disinfection techniques;

§ Apply food safety and hygiene standards.

§ Prepares the raw material, appliances and workplace, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects work plan and established budget;

§ Applies techniques of capitation calculation, ingredient quantification and proportions;

§ Complies with food safety and hygiene regulations;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ World cuisine;

§ Raw material technology;

§ Preparation techniques: world cuisine;

§ Required equipment/appliances and control procedures: preparation processes;

§ Nutrition and dietetics concepts;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s datasheet;

§ Read and interpret datasheets in English;

§ Select the appliances and utensils required for preparation;

§ Apply the preparation procedures;

§ Apply food handling standards;

§ Apply food safety and hygiene standards.

§ Confections and decorates dessert pastry, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects the work plan and established budget;

§ Complies with food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Preparation techniques: garnishes and trimmings;

§ Required equipment/appliances and control procedures: preparation processes;

§ Nutrition and dietetics concepts;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply garnishing and trimmings procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares garnishes and trimmings of world cuisine, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects guidelines and work plan;

§ Respects food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Plating techniques;

§ Trimming and garnishing techniques;

§ Required equipment/appliances and control procedures: world cuisine;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheets;

§ Read and interpret datasheets in English;

§ Select the required equipment and appliances for the preparation of the product;

§ Apply plating techniques;

§ Apply garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Plates and decorates delicacies of the world cuisine, by:

–   respecting plating techniques;

–   applying garnishing techniques;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals;

–   being creative.

§ Respects superior guidelines and the work plan;

§ Complies with food quality, safety and hygiene standards;

§ Applies garnishing techniques – world cuisine;

§ Uses the appropriate appliances and utensils;

§ Shows creativity while garnishing world dishes;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Packaging and preservation techniques of raw materials and finished products;

§ Stock registration and control procedures.

§ Apply packaging and preserving techniques to raw materials and prepared products;

§ Apply stock registration and control procedures.

§ Provisions raw material, utensils and material, by:

–   using appropriate conservation technologies;

–   complying with stock registration and control procedures;

–   working in a team;

–   acting in accordance to the set goals;

–   solving problems and foreseeing events;

–   respecting occupational safety and health standards;

–   respecting food quality, safety and hygiene standards.

§ Complies with food, safety and hygiene regulations;

§ Complies with stock management procedures;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§

§ Product technical datasheet;

§ Confectioned and decorated world delicacies;

§ Register of finished products;

§ Stock control register.

§ Technical datasheets;

§ Technical specifications;

§ Capitation calculation techniques;

§ Nutrition and dietetics;

§ Timings and processes;

§ Ingredient quantification: proportions and weighing procedures;

§ Pricing techniques;

§ English language for catering.

§ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);

§ Read and interpret datasheets in PT and EN;

§ Apply measuring procedures – ingredient proportions and weighing;

§ Select information to prepare the product datasheet;

§ Apply pricing techniques.

§ Elaborates the product’s technical datasheet, by:

–   respecting the procedures for measuring ingredients, proportions and weighing;

–   selecting information to prepare the product datasheet;

–   respecting pricing techniques;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   acting in accordance to the defined goals.

§ Complies with the pricing guidelines;

§ Respects the preparation processes applicable to the raw materials and final product;

§ Respects the general and internal procedures for the preparation of the technical datasheet;

§ Respects occupational safety and health standards;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Preparation techniques: creative cooking;

§ Required equipment/appliances and control procedures: preparation processes;

§ Nutrition and dietetics concepts;

§ Quality control procedures;

§ Food handling norms;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the product’s technical datasheet;

§ Read and interpret datasheets in English;

§ Select the required utensils and appliances for the preparation of the product;

§ Apply garnishing and trimmings procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Prepares creative delicacies, by:

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   defining goals;

–   acting in accordance to the set goals;

–   respecting food quality, safety and hygiene standards.

§ Respects guidelines and work plan;

§ Respects food quality, safety and hygiene standards;

§ Uses the appropriate appliances and utensils;

§ Respects the verification techniques when checking the conservation state of raw material;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.

§ Plating techniques;

§ Trimming and garnishing techniques;

§ Required equipment/appliances and control procedures: creative cooking;

§ Quality control procedures;

§ Concepts of nutrition and dietetics;

§ Food handling standards;

§ Food quality, safety and hygiene standards;

§ English language for catering.

§ Interpret the technical datasheets;

§ Read and interpret datasheets in English;

§ Select the required equipment and appliances for the preparation of the product;

§ Apply plating techniques;

§ Apply garnishing procedures;

§ Apply food quality, safety and hygiene standards;

§ Apply food handling standards.

§ Plates and decorates delicacies of the world cuisine, by:

–   respecting plating techniques;

–   applying garnishing techniques;

–   working in a team;

–   respecting occupational safety and health standards;

–   being responsible for goods and values;

–   solving problems and foreseeing events;

–   respecting food quality, safety and hygiene standards;

–   acting in accordance to the set goals;

–   being creative.

§ Respects superior guidelines and the work plan;

§ Complies with food quality, safety and hygiene standards;

§ Applies garnishing techniques – creative cooking;

§ Uses the appropriate appliances and utensils;

§ Shows creativity while garnishing dishes;

§ Adapts to the situation and has the capacity to solve problems and/or unforeseen events

§ Plated and decorated creative delicacies;

§ Register of finished products;

§ Stock control register.