Unit of learning Outcome - Spain 6-7 - EURspace

Unit of learning outcome

Code	Unit of learning outcome	Hours	Credits
esp_3	SUPPLIES/STOCKS	148	9
Key technical outcome	Knowledge	Skills	Competence
1. Collecting raw food analysing the documents associated with production, such as technical files or work orders, among others	The Learner knows and understands: ▪ Types of documents related to stocking ▪ Safety and environmental protection regulations	The Learner is able to: ▪ Interpret information ▪ Complete request forms ▪ Allocate ingredients to work stations	The Learner is able to: ▪ Interpret information ▪ Complete request forms ▪ Allocate ingredients to work stations
		Performance criteria
		▪ Acknowledges the types of documents related to stocking ▪ Interprets the information ▪ Complets the request form ▪ Selects products taking into account usage priority ▪ Checks matching quantity and quality between ordered goods and goods received ▪ Moves ingredients to work stations ▪ Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcome	Knowledge	Skills	Competence
2. Dealing with raw food distinguishing their organoleptic characteristics and applications	The Learner knows and understands: ▪ Documents related to receiving orders ▪ Raw ingredients and their characteristics ▪ Ingredient preservation methods ▪ Safety and environmental protection regulations	The Learner is able to: ▪ Interpret product labelling ▪ Maintain the warehouse clean and tidy ▪ Place ingredients according to usage priority	The learner deals with raw food distinguishing their organoleptic characteristics and applications by: • Matching quantity and quality between ordered goods and received ones • Performing operations taking into account health, occupational safety and environmental protection regulations. • Storaging ingredients in an appropriate place for preservation
		Performance criteria
		▪ Acknowledges the documents related to receiving orders ▪ Acknowledges raw ingredients and their characteristics ▪ Interprets product labelling ▪ Checks matching quantity and quality between ordered goods and goods received ▪ Determines ingredient preservation methods ▪ Stores ingredients in an appropriate place for preservation ▪ Places ingredients according to usage priority ▪ Maintains the warehouse clean and tidy ▪ Performs all operations taking into account health, occupational safety and environmental protection regulations
Key technical outcome	Knowledge	Skills	Competence
3. Preserving raw food, semi-processed and processed products, justifying and applying the chosen method	The Learner knows and understands: ▪ Different packaging and preserving methods and the associated equipment ▪ Safety and environmental protection regulations	The Learner is able to: ▪ Characterise various packaging and preserving methods, as well as the equipment associated with each method ▪ Follow the procedure for packing and preserving	The learner preserves raw food, semi-processed and processed products, justifying and applying the chosen method by: ▪ Linking the ingredient packaging and preserving needs in the kitchen with the right method and equipment ▪ Determining suitable preservation locations for foodstuffs until they are used/consumed or sent to final destination. ▪ Applying safety and environmental protection regulations in his/her operations
		Performance criteria
		▪ Characterises the various packaging and preserving methods, as well as the equipment associated with each method ▪ Identifies and links ingredient packaging and preserving needs in the kitchen plus methods and equipment ▪ Carries out packing and preserving techniques according to established procedure ▪ Determines suitable preservation locations for foodstuffs until they are used/consumed or sent to final destination ▪ Performs all operations taking into account health, occupational safety and environmental protection regulations.
	Output
	▪ Characterises the various packaging and preserving methods, as well as the equipment associated with each method ▪ Identifies and links ingredient packaging and preserving needs in the kitchen plus methods and equipment ▪ Carries out packing and preserving techniques according to established procedure ▪ Determines suitable preservation locations for foodstuffs until they are used/consumed or sent to final destination ▪ Performs all operations taking into account health, occupational safety and environmental protection regulations.