Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
UC13Monitor the stocks of food201
Key technical outcomeKnowledgeSkillsCompetence
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.