Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
4662Preparation of soups252,25
Key technical outcomeKnowledgeSkillsCompetence
1. Elaborate daily work plans for the production of soupsThe Learner knows and understands:
▪ The technology related to kitchen appliances and utensils;
▪ Production and organization procedures: kitchen service;
▪ Articulation with restaurant service (reservations, orders, etc.);
▪ Kitchen planning techniques: production.		The Learner is able to:
▪ Interpret and analyze documents related to kitchen organization and functioning;
▪ Analyze the production plan and other production guidelines (reservations, orders, special services, etc.);
▪ Read and interpret technical datasheets in PT and EN;
▪ Select and apply production and organization procedures: kitchen service;
▪ Apply kitchen planning techniques.		The Learner:
▪ Elaborates daily work plans for the production of soups, by:
- working in a team;
- respecting occupational safety and health standards;
- defining goals and acting in accordance;
- being proactive in solving problems and unforeseen events.
Performance Criteria
▪ Respects production plans (daily production, orders, special services, etc.);
▪ Complies with the organization and operation rules of kitchen service;
▪ Considers the labour division of the brigades;
▪ Defines objectives and acts accordingly;
▪ Respects occupational safety and health norms;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
2. Elaborate the product’s technical datasheetThe Learner knows and understands:
▪ Technical datasheets;
▪ Technical specifications;
▪ Capitation calculation techniques;
▪ Nutrition and dietetics;
▪ Preparation duration and processes;
▪ Ingredient measures, proportions and weighing procedures;
▪ Pricing techniques;
▪ English language for catering.
The Learner is able to:
▪ Interpret and analyze the production plan and other production guidelines (reservations, orders, special services, etc.);
▪ Read and interpret datasheets in Portuguese and English;
▪ Apply measuring procedures - ingredient proportions and weighing;
▪ Select information to prepare the product datasheet;
▪ Apply pricing techniques.		The Learner:
▪ Elaborates the product’s technical datasheet, by:
- using capitation calculation techniques;
- complying with price-fixing guidelines;
- respecting production procedures of raw materials and final products;
- respecting general and internal procedures for the elaboration of the technical datasheet;
- respecting occupational safety and health standards;
- being responsible for goods and values;
- acting in accordance to the defined goals.
Performance Criteria
▪ Applies the capitation calculation techniques;
▪ Complies with the pricing guidelines;
▪ Respects the confection processes applicable to raw materials and the final product;
▪ Respects the general and internal procedures for the preparation of the technical datasheet;
▪ Respects occupational safety and health standards;
▪ Defines goals and acts accordingly.
Key technical outcomeKnowledgeSkillsCompetence
3. Prepare the raw material, equipment and workplaceThe Learner knows and understands:
▪ Types of soups, creams, velvets, broths and consommés;
▪ Raw materials used in soups;
▪ National and regional specialties;
▪ Ingredient measures, proportions and weighing procedures;
▪ Food handling procedures;
▪ Techniques for preparation of soups, creams, velvets, broths and consommés:
- handling of utensils and material;
- selection, measuring and preparation of raw materials, industrial preparations and other ingredients;
▪ Food quality, safety and hygiene standards;
▪ Hygiene and disinfection;
▪ English language for catering.

The Learner is able to:
▪ Interpret the product’s technical datasheet;
▪ Read and interpret datasheets in a foreign language;
▪ Select the equipment and utensils required for production;
▪ Organize the working space, appliances and utensils;
▪ Apply food handling standards;
▪ Apply food quality and hygiene standards.
The Learner:
▪ Prepares the raw material, equipment and workplace, by:
- selecting appliances and utensils according to the product datasheet;
- applying techniques for the preparation of soups, creams, velvets, broths and consommés;
- being responsible for goods and values;
- being proactive in solving problems and unforeseen events.
- respecting safety and health standards;
- respecting food quality, safety and hygiene standards;
- working in a team;
- acting in accordance to the defined goals.
Performance Criteria
▪ Selects appliances and utensils according to the product datasheet;
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Applies the verification techniques when checking the conservation state of raw material;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
4. Prepare/Confection soups (regional and national specialties)
The Learner knows and understands:
▪ Types of soups, creams, velvets, broths and consommés;
▪ Raw materials used in soups;
▪ National and regional specialties;
▪ Soup preparation techniques: creams, velvets, broths and consommés;
▪ Techniques for garnishing soup: creams, velvets, broths and consommés:
- mise-en-place;
- introduction order of the raw material;
- cooking time.
▪ Necessary appliances/utensils and control procedures: soup preparation process;
▪ Quality control procedures;
▪ Nutrition and dietetics;
▪ Food handling standards;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.		The Learner is able to:
▪ Interpret the product’s technical datasheet;
▪ Read and interpret datasheets in English;
▪ Select the equipment and utensils required for production;
▪ Apply the production procedures for making soups, velvets, broths and consommés;
▪ Apply food quality and hygiene standards;
▪ Apply food handling standards.		The Learner:
▪ Prepares the raw material, equipment and workplace, by:
- using appropriate appliances and utensils;;
- applying techniques for the preparation of soups, creams, velvets, broths and consommés;
- working in a team;
- respecting safety and health standards at work;
- solving problems and foreseeing events.
- respecting food quality, safety and hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Respects the preparation procedures indicated on the datasheet (ingredients, timings, temperatures, garnishing, etc.);
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate equipment and utensils;
▪ Teamwork;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
5. Plating and garnishing soupsThe Learner knows and understands:
▪ Types of soups, creams, velvets, broths and consommés;
▪ Raw materials used in soups;
▪ National and regional specialties;
▪ Soup plating techniques;
▪ Soup garnishing techniques;
▪ Techniques for garnishing soup;
▪ Necessary appliances/utensils and control procedures: soup preparation process;
▪ Quality control procedures;
▪ Concepts of nutrition and dietetics;
▪ Food handling standards;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.
The Learner is able to:
▪ Interpret the product’s technical datasheet;
▪ Read and interpret datasheets in English;
▪ Select the equipment and utensils required for production;
▪ Apply the production procedures for making soups, velvets, broths and consommés;
▪ Use raw materials for making soup;
▪ Use national and regional specialties;
▪ Apply food quality and hygiene standards;
▪ Apply food handling standards.		The Learner:
▪ Plates and garnishes soups, poultry and game, by:
- applying plating procedures;
- applying garnishing techniques;
- working in a team;
- respecting occupational safety and health standards;
- solving problems and foreseeing events.
- respecting food quality, safety and hygiene standards;
- acting in accordance to the defined goals;
- being creative.
Performance Criteria
▪ Respects the plating procedures of soups;
▪ Respects the work plan and superior guidelines;
▪ Complies with food quality, safety and hygiene standards;
▪ Applies soup garnishing techniques;
▪ Shows creativity in soup garnishing;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
6. Provision raw materials, utensils and materialsThe Learner knows and understands:
▪ Packaging and preservation techniques of raw materials and confectioned products;
▪ Stock registration and control procedures.

The Learner is able to:
▪ Apply packaging and preserving techniques to raw materials and confectioned products;
▪ Apply stock registration and control procedures.


The Learner:
▪ Provisions raw material, utensils and material, by:
- respecting the packaging techniques of raw materials and confectioned products;
- complying with stock registration and control procedures;
- working in a team;
- acting in accordance to the defined goals;
- solving problems and foreseeing events;
- respecting occupational safety and health standards;
- respecting food quality, safety and hygiene standards.
Performance Criteria
▪ Uses appropriate conservation technologies (refrigeration, rapid cooling, freezing, vacuum);
▪ Complies with the food safety and hygiene rules;
▪ Complies with the procedures for stock management.
Output
▪ Daily work plan;
▪ Product technical datasheet;
▪ Ready-made soups, plated and garnished;
▪ Registration of confectioned products;
▪ Stock registration.