Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
4101339Preparation of hot flour dishes542
Key technical outcomeKnowledgeSkillsCompetence
1. Estimate food products (raw materials) for the preparation of hot flour dishes 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 hot flour dishes.
The learner:
• Elaborates the technical form of hot flour dishes.
Performance Criteria
• Estimating of raw materials correctly according to technical forms;
• Elaborating the technical form of hot flour dishes respecting the quantity of raw materials applying ICT.
Key technical outcomeKnowledgeSkillsCompetence
2. Prepare workplace for the preparation of hot flour dishes.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 hot flour dishes;
• 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 hot flour dishes.The learner knows and understands:
• Methods of food quality evaluation;
• Pecularities of food products selection according assortment of hot flour dishes.


The learner is able to:
• Choose methods of food quality evaluation;
• Choose food products according to assortment of hot flour dishes.

The learner:
• Chooses quality food products for the preparation of hot flour dishes.



Performance Criteria
• Choosing appropriate food products for hot flour dishes 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 hot flour dishes.


The learner knows and understands:
• Ways of pre-preparing of food products and raw materials;
• 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 hot flour dishes;
• Use right ways of thermal pre-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 hot flour dishes according to the technology.

Performance Criteria
• Choosing appropriate equipment and tools for preparation of food products and raw materials for hot flour dishes;
• Respecting the food quality, hygiene and safety standards;
• Preparing food products and raw materials for hot flour dishes according to the technology.
Key technical outcomeKnowledgeSkillsCompetence
5. Prepare hot flour dishes.The learner knows and understands:
• Assortment and pecularities of preparation of hot flour dishes;
• Ways of thermal preparation of hot flour dishes;
• Technologies (sequence of operations) of hot flour dishes;
• HACCP.
The learner is able to:
• Apply ways of thermal preparation of hot flour dishes according to the assortment;
• Prepare hot flour dishes respecting technologies (sequence of operations);
• Work respecting HACCP.
The learner:
• Prepares hot flour dishes according to the technologies.
Performance Criteria
• Using technical forms in preparing hot flour dishes;
• Preparing hot flour dishes 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 hot flour dishes.The learner knows and understands:
• Quality evaluation criteria of hot flour dishes;
• Quality evaluation methods of hot flour dishes;

The learner is able to:
• Evaluate quality of hot flour dishes according to right evaluation criteria and methods.


The learner:
• Evaluates quality of hot flour dishes applying the right evaluation criteria and methods.

Performance Criteria
• Using sensory methods evaluating the quality of hot flour dishes;
• Explaining the criteria of quality evaluation of hot flour dishes.
Key technical outcomeKnowledgeSkillsCompetence
7. Serve hot flour dishes.The learner knows and understands:
• Methods of serving hot flour dishes;
• Selection of serving dishes (crockery);
• Temperature of various hot flour dishes;
• Decoration of hot flour dishes.

The learner is able to:
• Choose the methods of serving hot flour dishes;
• Choose serving dishes (crockery);
• Serve hot flour dishes at the right temperature.

The learner:
• Serves quality hot flour dishes;
• Serves hot flour dishes correctly.

Performance Criteria
• Serving hot flour dishes according to technologies and creatively decorated.
Output
• Chosen quality food products and right preparation methods for hot flour dishes;
• Prepared, decorated and served quality hot flour dishes according to technologies and respecting hygiene and safety rules.