Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
UC14Organize the workplace and program the sequence of order processing
906
Key technical outcomeKnowledgeSkillsCompetence
Organise the mobile workplace according to the preparation of receips and define the sequence of order processing, and accordingly assign tasks to the members of the kitchen's staff.The Learner knows and understands:

 the kitchen tools: characteristics, functioning and uses; control and security devices; and concerning the technical terminology;
 the organisation of the mobile workplace in order to be able to fix it according to the preparation of the recipes to realize and be able to define sequence of order processing;
 the management of factors and of time in order to be able to organise the staff of the kitchen and manage parallel operations which require the use of one or more common factors;
The Learner is able to:

 organise the mobile workplace with tools and instruments;

 analyse the orders from the dining-room and define the sequence of order processing;

 modify the order of the different phases of preparation of the dishes, based on the detection of possible delays.

The Learner:

 sets up the organization of the mobile workplace, choosing the right tools and complying with safety and hygiene standards;

 adapts the organization of the mobile workplace based on what emerges from the analysis of the orders and establishes the sequence of actions to be performed to satisfy them;

 manages time, human resources and materials so as to flexibly organize the various steps necessary to make the dishes even on the basis of possible upgrades and / or delays.
Performance criteria
▪ Arranging the mobile station with equipment and tools;

▪ Identifying the basic condiments and ingredients needed to make the dishes;

▪ Defining the organization of jobs;
▪ Identifying the equipment, utensils and materials needed to make the processing of the ingredients quick and precise;

▪ Analyzing room orders and define the time sequence of operations;

▪ Defining the sequence of operations to be performed accordingly;
▪ Checking the condition of the equipment and carry out or require any maintenance work if necessary;

▪ Analyzing the received orders and evaluate the time required for their execution, taking into account the workload and any priorities reported by the room staff;

▪ Modifing the order of the preparation of the dishes, based on detecting any delays.
Output
▪ Workplace and program of the sequence of order processed and organised.