Unit of Learning Outcome – Lithuania – 11 - EURspace

Unit of learning outcome

Code	Unit of learning outcome	Hours	Credits
310133	Work with documents	108	4
Key technical outcome	Knowledge	Skills	Competence
1. Fill in hygiene journals.	The learner knows and understands: • HACCP	The learner is able to: • Apply HACCP	The learner: • Fills in hygiene journals by respecting HACCP
		Performance Criteria
	• Estimating of raw materials correctly according to technical forms; • Elaborating the technical form of hot flour dishes respecting the quantity of raw materials applying ICT.
Key technical outcome	Knowledge	Skills	Competence
2. Label food product and raw material packages and mark production time	The learner knows and understands: • Conditions of food products and raw material storage and realization terms.	The learner is able to: • Calculate the energy value of the dishes; • Label the food products and dishes.	The learner: • Labels semi-prepared food products and ready made dishes by respecting HACCP.
		Performance Criteria
	• Applying hygiene requirements; • Respecting requirements for labeling of food products, semi-finished products and dishes.
Key technical outcome	Knowledge	Skills	Competence
3. Monitor the amount of food and raw materials	The learner knows and understands: • Realization terms; • The procedures for accepting, issuing and accounting of food and raw materials.	The learner is able to: • Calculate the need of food products for the production of dishes.	The learner: • Manages food and raw material accounting by respecting HACCP, requirements for realization terms.
		Performance Criteria
	• Applying hygiene requirements; • Respecting requirements for realization.
		Output
	• Accounted food products and raw materials respecting labeling prosedures and realization terms.