Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| UC13 | Monitor the stocks of food | 20 | 1 |
| Key technical outcome | Knowledge | Skills | Competence |
| Monitoring the stocks considering the procurement plan decided and define the demand of commodities for the restaurants. | The Learner knows and understands: the management of food stocks and rules of the sector, in order to be able to manage and monitor the stocks considering the procurement plan; the quality check of food and hygiene of the reception and storage process. | The Learner is able to: check the availability in the warehouse/ storeroom of the raw materials necessary for the realization of the dishes on the menu; apply/preside the storage process and comply with the hygiene procedures. | The Learner: is ready to be responsible for inventory and monitoring the state of preservation of food in compliance with hygiene rules and the supply requirements of the restaurant. |
| Performance criteria | |||
| ▪ Presiding over the supply operations; ▪ Appling the purchasing procedures in force. | ▪ Checking availability in the warehouse/dispensing of the raw materials necessary for the realization of the menu dishes; | ▪ Completing the list (quantitave and qualitative) of the missing raw materials for the preparation of the dishes to be made; |
|
| Output | |||
| ▪ Procurement plan decided; stocks of food monitored; demand of commodities for the restaurants defined. ▪ stocks of food monitored; ▪ demand of commodities for the reastaurants defined. |
