Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
4101339Preparation and serving of meat and poultry hot dishes and snacks1626
Key technical outcomeKnowledgeSkillsCompetence
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 outcomeKnowledgeSkillsCompetence
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 outcomeKnowledgeSkillsCompetence
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 outcomeKnowledgeSkillsCompetence
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 outcomeKnowledgeSkillsCompetence
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 outcomeKnowledgeSkillsCompetence
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 outcomeKnowledgeSkillsCompetence
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.