Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
4668Entrées and starters252,25
Key technical outcomeKnowledgeSkillsCompetence
1. Elaborate daily work plans for the production of entrées and startersThe 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 entrées and starters, by:
- working in a team;
- respecting safety and health standards at work;
- defining goals;
- acting in accordance to the defined goals;
- 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 the 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 - 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 PT and EN;
▪ 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:
- respecting the procedures for measuring ingredients, proportions and weighing;
- selecting information to prepare the product datasheet;
- respecting pricing techniques;
- 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 file;
▪ Respects occupational safety and health standards;
▪ Defines goals and acts accordingly.
Key technical outcomeKnowledgeSkillsCompetence
3. Prepare the raw material, equipment and workplacehe Learner knows and understands:
▪ Technology of raw materials in catering;
▪ Technical datasheets;
▪ Safety and hygiene norms;
▪ Ingredients and measurements;
▪ Food handling regulations;
▪ Cleaning and disinfection techniques;
▪ Restaurant food safety and hygiene quality norms.		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 PT and EN;
▪ Select the raw materials required for entrées and starters;
▪ Apply food handling standards;
▪ Apply food quality and hygiene standards;
▪ Apply cleaning and disinfection techniques.		The Learner:
▪ Prepares the raw material, equipment and workplace, by:
- selecting raw material and utensils according to the product datasheet;
- working in team;
- respecting food quality, safety and hygiene standards;
- 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;
▪ Respects verification techniques when checking the conservation state of raw material;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
4. Prepare/Confection entrées and simple solid starters

The Learner knows and understands:
▪ Types of entrées and simple starters (hot salsas and cold salads, egg dishes, pâtés, fish tarts, seafood tarts, salted tarts - soft dough, puff pastry, vol-ao-vent, codfish cakes - cold cuts, cheeses and tapas);
▪ Raw materials used for entrées and starters;
▪ Entrée and starter preparation techniques;
▪ Necessary appliances/utensils and control procedures: entrée and starter 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 entrées and starters;
▪ Apply food quality and hygiene standards;
▪ Apply food handling standards.
The Learner:
▪ Prepares the raw material, equipment and workplace, by:
- respecting the datasheet procedures for entrées and starters;
- respecting the established work plan and budget;
- working in a team;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Respects the preparation procedures for entrées and solid starters (ingredients, timings, temperatures, confection methods, etc.);
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate appliances and utensils;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
5. Plate and garnish entrées and simple solid startershe Learner knows and understands:
▪ Types of entrées/simple solid starters;
▪ Raw materials: simple solid starters;
▪ National and regional specialties;
▪ Plating techniques: simple solid starters;
▪ Garnishing techniques - entrées;
▪ Necessary appliances/utensils and control procedures: entrées/simple solid starters;
▪ 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 entrées and starters;
▪ Use raw materials for making entrées and starters;
▪ Use national and regional specialties;
▪ Apply food quality and hygiene standards;
▪ Apply food handling standards.		The Learner:
▪ Plates and garnishes entrées and starters by;
- respecting plating techniques;
- respecting the established work plan and budget;
- being creative;
- working in a team;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Respects the plating procedures of entrées and starters;
▪ Shows creativity while garnishing entrées and solid starters;
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Applies garnishing techniques - entrées and starters;
▪ Teamwork.
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:
- applying packaging and preserving techniques of raw materials and confectioned products;
- complying with stock registration and control procedures;
- working in a team;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the defined goals.
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;
▪ Teamwork.
Output
▪ Daily work plan;
▪ Product technical datasheet;
▪ Ready-made entrées and starters, plated and garnished;
▪ Registration of confectioned products;
▪ Stock registration.