Unit of Learning Outcome – Lithuania – 5 - EURspace

Unit of learning outcome

Code	Unit of learning outcome	Hours	Credits
4101341	Preparation, presentation and quality estimation of salad	81	3
Key technical outcome	Knowledge	Skills	Competence
1. Produce pre-prepared products for salad	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 salad; • Choose and safely use appliances, equipment and tools; • Apply right conditions of storage and realization terms for pre-prepared products of salad.	The learner: • Produces pre-prepared products for salad by respecting HACCP
		Performance Criteria
	• Estimating of raw materials correctly according to technical datasheet.
Key technical outcome	Knowledge	Skills	Competence
2. Produce salad	The learner knows and understands: • Assortment of salad; • Technology and usage of appliances, equipment, tools. • Conditions of storage and realization terms of ready made salad.	The learner is able to: • Plan work for preparation of salad; • Estimate food products and raw materials for preparation of salad; • Work under the hygiene requirements; • Choose and safely use appliances, equipment and tools.	The learner: • Prepares various salad by respecting HACCP.
		Performance Criteria
	• Respecting the requirements for the workplace. • Using right sequence of technological processes while producing salad. • 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 salad, 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 salad.	The learner is able to: • Mark pre-prepared products and ready made salad; • Decorate ready made salad.	The learner: • Presents on the plate ready made salad,by respecting HACCP.
		Performance Criteria
	• Respecting the food quality, hygiene and safety standards.
		Output
	• Prepared salad, respecting technological datasheet and HACCP. • Served quality ready made salad.