Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| UC08 | Prepare second courses(Meat, fish and similar) | 240 | 15 |
| Key technical outcome | Knowledge | Skills | Competence |
| Prepare the main second dishes of meat and fish products by identifying the ingredients, preparation techniques and cooking methods to use. | The Learner knows and understands: ▪ the basic recipes for the preparation of second courses based on meat; ▪ the basic recipe for the preparation of second dishes based on fish products; ▪ the theoretical knowledge of ingredients, preparation techniques, cooking methods and their goodness and quality indicators for the preparation of second courses based on meat; ▪ the theoretical knowledge of ingredients, preparation techniques, cooking methods and their goodness and quality indicators, in order to prepare main courses of seafood dishes. | The Learner is able to: ▪ prepare second courses identifying the proper ingredients; ▪ prepare different second courses based on fish, applying the cooking techniques of the case; ▪ take the raw materials and the semi-finished products in a sufficient quantity for the realization of the planned dishes and to pre-treat the ingredients which require upstream treatment for their use for the preparation of finished second courses based on meat; ▪ take the raw materials and the semi-finished products in a sufficient quantity for the realization of the planned dishes and to pre-treat the ingredients which require upstream treatment for their use for the preparation of finished main courses based on seafood. | The Learner: ▪ identifies autonomously the necessary ingredients correctly and apply methodologies and procedures to prepare second courses based on meat.; ▪ identifies autonomously the necessary ingredients correctly and apply methodologies and procedures to prepare second courses based on fish; ▪ applies indipendently the procedures necessary to make products suitable for preparing recipes of second courses based on meat, taking in account the required quantities and time; ▪ applies indipendently the procedures necessary to make products suitable for preparing recipes of second courses based on seafood, taking in account the required quantities and time. |
| Performance criteria | |||
| ▪ Identifing, including by means of technical data sheets, the ingredients (substances raw and semi-finished products) to make the dishes available; ▪ Selecting the raw materials by evaluating the quality; ▪ Taking raw materials and semi - finished products in sufficient quantities to make the dishes planned; ▪ Combining (hot / cold) ingredients in the preparation of the dish, using the techniques and tools of the case according to the succession shown from the recipe; | ▪ Checking the consistency and flavor of the second basic dishes (in itinere/ ex post) of meat and fish, using the tools provided and make any interventions / corrections if the quality level found was not up to what expected; ▪ Combining (hot / cold) ingredients in the preparation of the dish; ▪ Using techniques and tools of the case according to the succession shown from the recipe; | ▪ Cooking the ingredients separately or together (as provided by the recipe), taking into account the appropriate times and temperatures, using the techniques of cooking; ▪ Cooking the ingredients separately or together (as provided by the recipe), taking into account the appropriate times and temperatures, using the techniques of cooking. ▪ Cooking the ingredients separately or together (as provided by the Recipe), taking into account the appropriate times and temperatures, using the techniques of cooking; |
|
| Output | |||
| ▪ Ingredients, preparation techniques and cooking methods to use to prepare the main second dishes of meat and fish identified. |
