Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 4101339 | Preparation and serving of meat and poultry hot dishes and snacks | 162 | 6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Estimate food products (raw materials) for the preparation of meat and poultry hot dishes and snacks. | 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 meat and poultry hot dishes and snacks. | The learner: • Elaborates the technical form of meat and poultry hot dishes and snacks. |
| Performance Criteria | |||
| • Estimating of raw materials correctly according to technical forms; • Elaborating the technical form of meat and poultry hot dishes and snacks respecting the quantity of raw materials applying ICT. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Prepare workplace for the preparation of meat and poultry hot dishes and snacks. | 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 meat and poultry hot dishes and snacks; • Chooses and applies correctly and safely appliances, equipment and tools. |
| Performance Criteria | |||
| • Respecting the requirements for the working place; • Applying hygiene requirements; • Applying appliances, equipment and tools correctly and safely. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Choose quality raw materials for preparation of meat and poultry hot dishes and snacks. | The learner knows and understands: • Methods of food quality evaluation; • Pecularities of food products selection according assortment of meat and poultry hot dishes and snacks. | The learner is able to: • Choose methods of food quality evaluation; • Choose food products according assortment of meat and poultry hot dishes and snacks. | The learner: • Chooses quality food products for the preparation of meat and poultry hot dishes and snacks. |
| Performance Criteria | |||
| • Choosing appropriate food products for meat and poultry hot dishes and snacks preparation; • Respecting principles of healthy diet; • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Pre- prepare food products and raw materials for the preparation of meat and poultry hot dishes and snacks. | The learner knows and understands: • Ways of prie-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 prie-preparation ways for the preparation of food products and raw materials for meat and poultry hot dishes and snacks; • Use right ways of thermal prie-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 meat and poultry hot dishes and snacks according to the technology. |
| Performance Criteria | |||
| • Choosing appropriate equipment and tools for preparation of meat and poultry hot dishes and snacks; • Respecting the food quality, hygiene and safety standards; • Preparing food products and raw materials for meat and poultry hot dishes and snacks according to the technology. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Prepare meat and poultry hot dishes and snacks. | The learner knows and understands: • Assortment and pecularities of preparation of meat and poultry hot dishes and snacks; • Ways of thermal preparation of meat and poultry hot dishes and snacks; • Technologies (sequence of operations) of meat and poultry hot dishes and snacks ; • HACCP. | The learner is able to: • Apply ways of thermal preparation of meat and poultry hot dishes and snacks according to the assortment; • Prepare meat and poultry hot dishes and snacks respecting technologies (sequence of operations); • Work respecting HACCP. | The learner: • Prepares meat and poultry hot dishes and snacks according to the technologies. |
| Performance Criteria | |||
| • Using technical forms in preparing meat and poultry hot dishes and snacks; • Preparing meat and poultry hot dishes and snacks according to the technologies (correctt sequence of operations); • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 6. Evaluate the quality of ready made meat and poultry hot dishes and snacks. | The learner knows and understands: • Quality evaluation criteria of meat and poultry hot dishes and snacks; • Quality evaluation methods of meat and poultry hot dishes and snacks. | The learner is able to: • Evaluate quality of meat and poultry hot dishes and snacks according to right evaluation criteria and methods. | The learner: • Evaluates quality of meat and poultry hot dishes and snacks applying the right evaluation criteria and methods. |
| Performance Criteria | |||
| • Using sensory methods evaluating the quality of meat and poultry hot dishes and snacks; • Explaining the criteria of quality evaluation of meat and poultry hot dishes and snacks. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 7. Serve meat and poultry hot dishes and snacks. | The learner knows and understands: • Methods of serving meat and poultry hot dishes and snacks; • Selection of serving dishes (crockery); • Temperature of various meat and poultry hot dishes and snacks; • Decoration of meat and poultry hot dishes and snacks; • Pairing of sauces and meat and poultry hot dishes and snacks dishes. | The learner is able to: • Choose the methods of serving meat and poultry hot dishes and snacks; • Choose serving dishes (crockery); • Serve meat and poultry hot dishes and snacks at the right temperature; • Decorate meat and poultry hot dishes and snacks; • Pair sauces and meat and poultry hot dishes and snacks dishes; • Serve sauces at the right temperature; • Choose methods of serving sauces. | The learner: • Serves quality meat and poultry hot dishes and snacks; • Pairs sauces with meat and poultry hot dishes and snacks dishes and serves them correctly. |
| Performance Criteria | |||
| • Serving meat and poultry hot dishes and snacks according to technologies and creatively decorated; • Pairing sauces with various meat and poultry hot dishes and snacks and served correctly. | |||
| Output | |||
| • Elaborated the technical form and chosen quality raw materials and food products for meat and poultry dishes and snacks; • Prepared and served according to technologies hot meat and poultry dishes and snacks. | |||
