Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 4101339 | Preparation and serving of vegetable, legume, grain, nudle, curd hot dishes and garnishes | 81 | 3 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Estimate food products (raw materials) for the preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes according to technical forms. | 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 vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner: • Elaborates the technical form of vegetable, legume, grain, nudle, curd hot dishes and garnishes. |
| Performance Criteria | |||
| • Estimating of raw materials correctly according to technical forms; • Elaborating the technical form of vegetable, legume, grain, nudle, curd hot dishes and garnishes respecting the quantity of raw materials applying ICT. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Prepare workplace for the preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes. | 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 vegetable, legume, grain, nudle, curd hot dishes and garnishes; • 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 vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner knows and understands: • Methods of food quality evaluation; • Pecularities of food products selection according assortment of vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner is able to: • Choose methods of food quality evaluation; • Choose food products according assortment of vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner: • Chooses quality food products for the preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes. |
| Performance Criteria | |||
| • Choosing appropriate food products for vegetable, legume, grain, nudle, curd hot dishes and garnishes 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 vegetable, legume, grain, nudle, curd hot dishes and garnishes. | 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 vegetable, legume, grain, nudle, curd hot dishes and garnishes; • 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 vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the technology. |
| Performance Criteria | |||
| • Choosing appropriate equipment and tools for preparation of food products and raw materials for vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Respecting the food quality, hygiene and safety standards; • Preparing food products and raw materials for vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the technology. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Prepare vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner knows and understands: • Assortment and pecularities of preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Ways of thermal preparation of vegetable and legume hot dishes and garnishes; • Technologies (sequence of operations) of vegetable, legume, grain, nudle, curd hot dishes and garnishes; • HACCP. | The learner is able to: • Apply ways of thermal preparation of vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the assortment; • Prepare vegetable, legume, grain, nudle, curd, and garnishes respecting technologies (sequence of operations); • Work respecting HACCP. | The learner: • Prepares vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the technologies. |
| Performance Criteria | |||
| • Using technical forms in preparing vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Preparing vegetable, legume, grain, nudle, curd hot dishes and garnishes according to the technologies (correct sequence of operations); • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 6. Evaluate the quality of ready made vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner knows and understands: • Quality evaluation criteria of vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Quality evaluation methods of vegetable and legume hot dishes and garnishes. | The learner is able to: • Evaluate quality of vegetable, legume, grain, nudle, curd hot dishes and garnishes according to right evaluation criteria and methods. | The learner: • Evaluates quality of vegetable, legume, grain, nudle, curd hot dishes and garnishes applying the right evaluation criteria and methods. |
| Performance Criteria | |||
| • Using sensory methods evaluating the quality of vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Explaining the criteria of quality evaluation of vegetable, legume, grain, nudle, curd hot dishes and garnishes. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 7. Serve vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner knows and understands: • Methods of serving vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Selection of serving dishes (crockery); • Temperature of various vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Decorat,ion of vegetable, legume, grain, nudle, curd hot dishes and garnishes. | The learner is able to: • Choose the methods of serving vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Choose serving dishes (crockery); • Serve vegetable, legume, grain, nudle, curd hot dishes and garnishes at the right temperature. | The learner: • Serves quality vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Serves vegetable, legume, grain, nudle, curd hot dishes and garnishes correctly. |
| Performance Criteria | |||
| • Serving vegetable, legume, grain, nudle, curd hot dishes and garnishes according to technologies and creatively decorated. | |||
| Output | |||
| • Chosen quality food products and right preparation methods for vegetable, legume, grain, nudle, curd hot dishes and garnishes; • Prepared, decorated and served quality vegetable, legume, grain, nudle, curd hot dishes and garnishes according to technologies and respecting hygiene and safety rules. | |||
