Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
4101339Preparation and serving of Soups and Sauces813
Key technical outcomeKnowledgeSkillsCompetence
1. Estimate food products (raw materials) for the preparation of soups.The learner knows and understands:
• Structure and main principles of technical forms.
• Estimation of raw materials needed according to technical forms.
The learner is able to:
• Estimate quantinties of raw materials according to technical forms for the preparation of soups.
The learner:
• Elaborates the technical form of soups.
Performance Criteria
• Estimating of raw materials correctly according to technical forms;
• Elaborating the technical form of soups respecting the quantity of raw materials applying ICT.
Key technical outcomeKnowledgeSkillsCompetence
2. Prepare workplace for the preparation of soups.The learner knows and understands:
• Requirements and rules for the workplace.
• Hygiene and sanitation;
• Technology and usage of appliances, equipment, tools;
• Various thermal preparation methods
The learner is able to:
• Apply the requirements for working place;
• Work under the hygiene requirements;
• Choose and safely use appliances, equipment and tools;
• Apply various thermal preparation methods according to technical forms.
The learner:
• Prepares workplace according to the requiremets and hygiene rules for the preparation of soups and sauces;
• Chooses and applies correctly and safely appliances, equipment and tools.
Performance Criteria
• Respecting the requirements for the workplace;
• Applying hygiene requirements;
• Applying appliances, equipment and tools correctly and safely.
Key technical outcomeKnowledgeSkillsCompetence
3. Choose quality raw materials for preparation of stocks, soups and sauces.The learner knows and understands:
• Methods of food quality evaluation;
• Pecularities of food products selection according assortment of stocks, soups and sauces.


The learner is able to:
• Choose methods of food quality evaluation;
• Choose food products according to assortment of stocks, soups and sauces.

The learner:
• Chooses quality food products for the preparation of stocks, soups and sauces.


Performance Criteria
• Choosing appropriate food products for stocks, soups, sauces preparation;
• Respecting principles of healthy diet;
• Respecting the food quality, hygiene and safety standards.
Key technical outcomeKnowledgeSkillsCompetence
4. Pre- prepare food products and raw materials for the preparation of stocks, soups, sauces.The learner knows and understands:
• Ways of pre-preparing of food products and raw materials; (cutting, chopping, slicing etc.);
• Ways of thermal preparation (frying, cooking etc.);
• Technology of equipment/ kitchen utensils;
• HACCP


The learner is able to:
• Use correct pre-preparation ways for the preparation of food products and raw materials for stocks, soups and sauces;
• Use right ways of thermal pre-preparation of food products and raw materials;
• Use technology of equipment/ kitchen utensils safely and corectly;
• Work according HACCP.

The learner:
• Prepares food products and raw materials for stocks, soups and sauces according to the technology


Performance Criteria
• Choosing appropriate equipment and tools for preparation of food products and raw materials for stocks, soups and sauces;
• Respecting the food quality, hygiene and safety standards.
• Preparing food products and raw materials for stocks, soups and sauces according to the technology.
Key technical outcomeKnowledgeSkillsCompetence
5. Prepare stocks, soups and sauces.The learner knows and understands:
• Assortment and pecularities of preparation of stocks, soups and sauces;
• Application of stocks for preparation of
soups and sauces;
• HACCP.
The learner is able to:
• Apply technological processes in the preparation of stocks, soups and sauces.
• Work according HACCP.

The learner:
• Prepares stocks, soups and sauces according to the technology.


Performance Criteria
• Using technical forms in preparing stocks, soups and sauces;
• Preparing stocks, soups and sauces according to the technologies (correct sequence of operations);
• Respecting the food quality, hygiene and safety standards.
Key technical outcomeKnowledgeSkillsCompetence
6. Evaluate the quality of ready made stocks, soups and sauces.The learner knows and understands:
• Quality evaluation criteria of stocks, soups and sauces;
• Quality evaluation methods of stocks, soups and sauces;
The learner is able to:
• Evaluate quality of stocks, soups and sauces according to right evaluation criteria and methods.

The learner:
• Evaluates quality of stocks, soups and sauces applying the right evaluation criteria and methods.
Performance Criteria
• Using sensory methods evaluating the quality of stocks, soups and sauces;
• Explaining the criteria of quality evaluation of stocks, soups and sauces.
Key technical outcomeKnowledgeSkillsCompetence
7. Serve stocks, soups and sauces.The learner knows and understands:
• Methods of serving stocks and soups;
• Selection of serving dishes (crockery);
• Temperature of various stocks and soups;
• Decoration of stocks and soups;
• Side dishes served with stocks and soups (bread, potatoes etc.)
• Pairing of sauces and dishes;
• Temperature of sauces while serving;
• Methods of serving sauces;
The learner is able to:
• Choose the methods of serving stocks and soups;
• Choose serving dishes (crockery);
• Serve stocks and soups at the right temperature;
• Decorate stocks and soups;
• Choose side dishes with stocks and soups;
• Pair sauces and dishes;
• Serve sauces at the right temperature;
• Choose methods of serving sauces.

The learner:
• Serves quality stocks and sauces;
• Pairs sauces with dishes and serves them correctly.



Performance Criteria
• Using stocks for various soups and other dishes;
• Serving soups according to technologies and creatively decorated;
• Paired sauces with various dishes and served correctly.
Output
OUTPUTS
• Elaborated technical forms and accordingly chosen raw materials for stocks, soups and sauces;
• Prepared stocks, soups and sauces according to the technology and HACCP;
• Evaluated quality of stocks, soups and sauces applying the right evaluation criteria and methods;
• Correctly paired sauces with dishes;
• Served stocks, soups and sauces creatively decorated.