Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| UC06 | Prepare hot and cold appetizer | 120 | 7 |
| Key technical outcome | Knowledge | Skills | Competence |
| Prepare the main hot and cold appetizers identifying the ingredients, preparation techniques and cooking methods to use. | The Learner knows and understands: ▪ the basic recipes for the preparation of hot and cold appetizers; ▪ the ingredients for the preparation of hot and cold appetizers; ▪ the preparation techniques, cooking methods and their goodness and quality indicators, for the preparation of hot and cold appetizers. | The Learner is able to: ▪ prepare hot and cold appetizers; ▪ prepare hot and cold appetizers, using the proper ingredients; ▪ use different preparation techniques, cooking methods and their goodness and quality indicators for the preparation of hot and cold appetizers. | The Learner: ▪ applies different recipes for the preparation of hot and cold appetizers; ▪ identifies, also including the use of technical sheets, the ingredients (raw materials and semi-finished products) most suitable to achieve the programmed dishes; ▪ uses cooking methods and preparation techinques, identifying the most suitable one according to the programmed dish. |
| Performance criteria | |||
| ▪ Choosing the ingredients (raw materials and semi-finished products) in quality and quantity suitable for preparing hot and cold appetizers; ▪ Cooking the ingredients, either separately or together, as prescribed by the recipe, using the most appropriate cooking techniques, in accordance with the appropriate times and temperatures; | ▪ Identifing the most appropriate ingredients to make the dishes in the program, in the amount needed and evaluating the quality; ▪ Checking the consistency and flavor of the appetizer using the tools provided and make any corrective action if the quality level found is not as high as expected. | ▪ Combining (hot / cold) the ingredients, using the appropriate techniques and tools, according to the sequence indicated by the recipe; |
|
| Output | |||
| ▪ Ingredients, preparation techniques and cooking methods to prepare the main hot and cold appetizers identified. |
