Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8283Kitchen organization252,25
Key technical outcomeKnowledgeSkillsCompetence
1. Elaborate daily and weekly production plans.The Learner knows and understands:
▪ Kitchen organization and management;
▪ Equipment/appliance technology;
▪ Organization and production procedures;
▪ Work planning techniques in catering;
▪ Distribution and marketing norms;
▪ English language for catering.		The Learner is able to:
▪ Interpret and analyze documents related to restaurant organization and management;
▪ Analyze the activity plan and other guidelines;
▪ Read and interpret technical forms in Portuguese and English;
▪ Select and apply organization and production procedures;
▪ Apply work plan techniques in catering.		The Learner:
▪ Elaborates daily and weekly production plans by:
- respecting the procedures and techniques of organization and production;
- respecting the occupational safety and health standards;
- showing evidence of self-management capacity within the working guidelines;
- being proactive in solving problems/unforeseen events.
Performance Criteria
▪ Respects superior guidelines;
▪ Respects the establishment’s defined objectives and productive capacity;
▪ Applies planning and kitchen organization techniques;
▪ Takes into account an estimate of the services, reservations, orders and external supplies;
▪ Respects occupational safety and health standards;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
2. Prepare the equipment and utensils for the kitchen productionhe Learner knows and understands:
▪ Kitchen organization and management;
▪ Technology of equipment / kitchen utensils;
▪ Organizational and production procedures;
▪ Techniques of work planning in hospitality;
▪ Food handling procedures;
▪ Cleaning and hygiene techniques;
▪ Hygiene and safety standards;
▪ English language for catering
The Learner is able to:
▪ Interpret and analyze documents related to Kitchen organization and management;
▪ Analyze the production plan;
▪ Read and interpret technical forms in Portuguese and English;
▪ Select/apply organizational/production procedures;
▪ Apply food handling standards and norms;
▪ Apply cleaning and hygiene techniques to equipment and utensils;
▪ Apply food quality control techniques.

The Learner:
▪ Prepares the equipment and utensils for the kitchen production by:
- showing the ability to take initiatives;
- respecting the defined procedures;
- applying food quality, hygiene and safety standards;
- being proactive in solving problems and unforeseen events.
Performance Criteria
▪ Chooses appropriate equipment and tools for different food preparation and confection techniques;
▪ Complies with the kitchen equipment and appliance requisition norms;
▪ Respects the food quality, hygiene and safety standards;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
3. Organize the Kitchen Brigades The Learner knows and understands:
▪ Kitchen organization and management;
▪ Organization of the Kitchen Brigades;
▪ Attribution of tasks and responsibilities.


The Learner is able to:
▪ Read and interpret regulations and procedures related to the organization of Work Brigades;
▪ Apply procedures for the organization of the Kitchen Brigades.

The Learner:
▪ Organizes the Kitchen Brigades by:
- showing leadership and team coordination abilities;
- respecting the occupational safety and health standards;
- showing the ability to resolve conflicts.
Performance Criteria
▪ Carries out the daily and weekly kitchen production plans;
▪ Respects hierarchical guidelines;
▪ Complies with the management rules of the brigades;
▪ Respects the occupational safety and health standards;
▪ Shows leadership and coordination team abilities;
▪ Shows the ability to resolve conflicts.
Output
▪ Planned and organized Kitchen Work;
▪ Daily and Weekly Kitchen Production Plans;
▪ Properly organized Work Brigades.