Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
UC05Prepare and store semi-finished productos(kitchen)
22013
Key technical outcomeKnowledgeSkillsCompetence
Prepare and store the semi-finished products in view of their use for the finished dishes and their subsequent marketing.The Learner knows and understands:

▪ The sector of marketable goods;

▪ The safe handling and processing of semi-finished raw products;

▪ Sizing techniques, filleting and cleaning of meat and fish;

▪ The recipes for the preparation of sauces and condiments;

▪ The basic theoretical knowledge necessary for preparing sweet and savory dough to be suitable for their use in the preparation of the dishes.		The Learner is able to:

▪ Prepare and store semi-finished products for the subsequent preparation of the dishes phases;

▪ Safely handling and processing semi-finished raw products;

▪ To size, using the appropriate techniques, filleting and cleaning meat and fish;

▪ Apply the recipes for the preparation of sauces and condiments;

▪ Prepare sweet and savory dough to use for the preparation of dishes.		The Learner:

▪ Autonomously chooses the right system of storage and preparation of semi-finished products;

▪ Applies the appropriate processing and handling of semi-finished raw products;

▪ Uses different filetting, cleaning and sizing techniques according to type of meat and fish;

▪ Prepares different types of sauces and condiments;

▪ Prepares the appropriate sweet and savory dough to use for the preparation of dishes.
Performance criteria
▪ Preparing raw vegetables, even preserved with cold techniques, so that they are suitable for use in preparing dishes;

▪ Choosing the raw materials in quality and quantity suitable for the preparation of the selected doughs to make the dishes in the program;

▪ Choosing the raw materials in quality and quantity to prepare sauces and seasonings to use to make the dishes in the program;

▪ Applying systems and methods of preservation of raw and semi-processed foods.
▪ Choosing the plants in quality and quantity suitable for the realization of the dishes in the program;

▪ Preparing sweet and salty dough by applying the appropriate processing techniques and using special pots and utensils so that they are suitable for use in preparing dishes;

▪ Preparing sauces and seasonings by applying the appropriate cooking techniques and using special pots and utensils;

▪ Washing, peeling, cutting and baking the vegetables;

▪ Preparing sauces and seasonings so that they are suitable for use in preparing the dishes;

▪ Storing raw materials and semi-finished products for their subsequent use in the preparation of finished dishes;
Output
▪ Semi-finished products needed for the finished dishes prepared and stored.