Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 4101341 | Preparation, presentation and quality estimation of snacks | 108 | 4 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Produce pre-prepared products for snacks | The learner knows and understands: • Various thermal preparation methods; • HACCP | The learner is able to: • Prepare products and raw materials for preparation of pre-prepared products for snacks; • Choose and safely use appliances, equipment and tools; • Apply right conditions of storage and realization terms for pre-prepared products of snacks. | The learner: • Produces pre-prepared products for snacks by respecting HACCP; |
| Performance Criteria | |||
| • Estimating of raw materials correctly according to technical datasheet. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Produce snacks | The learner knows and understands: • Assortment of snacks; • Technology and usage of appliances, equipment, tools. • Conditions of storage and realization terms of ready made snacks. | The learner is able to: • Plan work for preparation of snacks. • Estimate food products and raw materials for preparation of snacks. • Work under the hygiene requirements. • Choose and safely use appliances, equipment and tools. | The learner: • Prepares various snacks by respecting HACCP. |
| Performance Criteria | |||
| • Respecting the requirements for the workplace. • Using right sequence of technological processes while producing snacks. • Applying hygiene requirements. • Applying appliances, equipment and tools correctly and safely. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Evaluate the quality of pre-prepared products and ready made snacks, decorate and present on the plate. | The learner knows and understands: • Methods of food quality evaluation; • Storage conditions and realization terms of pre-prepared products and ready made snacks. | The learner is able to: • Mark pre-prepared products and ready made snacks; • Decorate ready made snacks. | The learner: • Presents on the plate ready made snacks by respecting HACCP. |
| Performance Criteria | |||
| • Respecting the food quality, hygiene and safety standards. | |||
| Output | |||
| • Prepared snacks dishes respecting technological datasheet and HACCP. • Served quality ready made snacks. | |||
