Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8239Food - raw material504,50
Key technical outcomeKnowledgeSkillsCompetence
1. Prepare and preserve foodThe Learner knows and understands:
▪ 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.		The Learner is able to:
▪ 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.
The Learner:
▪ 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.
Performance Criteria
▪ Appropriately applies collection, preparation, and conservation methods to raw materials;
▪ Properly uses and diversifies different raw materials - food;
▪ Respects restaurant food safety and hygiene;
▪ Respects occupational safety and hygiene.
Key technical outcomeKnowledgeSkillsCompetence
2. Control food qualityThe Learner knows and understands:
▪ 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.
The Learner is able to:
▪ 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.
The Learner:
▪ Controls the quality of food by:
- implementing quality control procedures;
- respecting restaurant food safety and hygiene procedures;
- respecting occupational safety and hygiene standards.
Performance Criteria
▪ Applies quality control procedures;
▪ Respects restaurant food safety and hygiene procedures;
▪ Respects safety and hygiene.
Output
▪ Properly prepared and preserved food;
▪ Properly controlled food quality.