Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8284Preparation of base cooking doughs252,25
Key technical outcomeKnowledgeSkillsCompetence
1. Elaborate daily work plans for the production of base cooking doughThe 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 Portuguese and English;
▪ Select and apply production and organization procedures: kitchen service;
▪ Apply kitchen planning techniques.
The Learner:
▪ Elaborates daily work plans for the production of base dough, 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 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:
- respecting the procedures for measuring ingredients, proportions and weight;
- selecting information to elaborate the 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 the raw materials and final products;
▪ Respects the general and internal procedures for the elaboration of the technical datasheet;
▪ Respects occupational safety and health standards;
▪ Carries out the defined goals.
Key technical outcomeKnowledgeSkillsCompetence
3. Prepare the raw material, equipment and workplaceThe Learner knows and understands:
▪ Technology of raw materials in catering;
▪ Technical datasheets;
▪ Preparation techniques for basic cooking dough;
▪ Restaurant food safety and hygiene quality norms;
▪ Ingredients and weighing;
▪ Food handling regulations;
▪ Cleaning and disinfection techniques.


The Learner is able to:
▪ Interpret and analyze the work plan;
▪ Interpret cookbooks;
▪ Select the raw materials for the preparation of the dough;
▪ Apply food handling standards;
▪ Apply cleaning and disinfection techniques;
▪ Apply food quality safety and hygiene standards.

The Learner:
▪ Prepares the raw material, equipment and workplace, by:
- selecting raw materials and utensils according to the product datasheet;
- working in a team;
- respecting food quality safety and hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Selects equipment and utensils according to the product’s datasheet;
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Respects the verification techniques: the conservation state of raw material;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
4. Prepare/Confection base cooking dough

The Learner knows and understands:
▪ Technology of raw materials in catering;
▪ Base cooking/pastry dough (crepe batter, choux, puff pastry, sourdough, short-crust pastry, stiff and soft dough);
▪ Technical datasheets;
▪ Preparation techniques for base cooking dough;
▪ Necessary equipment/utensils and control procedures for the preparation processes of base cooking dough;
▪ Quality control procedures;
▪ Food handling regulations;
▪ Nutrition and dietetics concepts;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.
The Learner is able to:
▪ Interpret the technical datasheet of the product to be confectioned;
▪ Read and interpret datasheets in English;
▪ Select the equipment and utensils required for dough production;
▪ Apply the production procedures for making cooking dough;
▪ Apply food quality and hygiene standards;
▪ Apply food handling standards.
The Learner:
▪ Prepares base cooking dough, by:
- respecting the datasheet procedures for dough making;
- 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 indicated on the datasheet (ingredients, timings, temperatures, kneading methods, etc.);
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate equipment and utensils;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
5. Prepare Vinhé Batterhe Learner knows and understands:
▪ Technology of raw materials in catering;
▪ Base cooking dough;
▪ Raw materials used for vinhé batter;
▪ Preparation techniques of vinhé batter;
▪ Necessary equipment/utensils and quality control procedures of vinhé batter;
▪ Food handling regulations;
▪ Nutrition and dietetics concepts;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.
The Learner is able to:
▪ Interpret the technical datasheet of the product to be produced;
▪ Read and interpret datasheets in English;
▪ Select the equipment and utensils required for batter production;
▪ Apply the production procedures for making batter;
▪ Apply food quality and hygiene standards;
▪ Apply food handling standards.		The Learner:
▪ Prepares/confections vinhé batter, by:
- respecting the product’s datasheet procedures;
- 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 indicated on the datasheet (timings, temperatures, cooking/frying methods, etc.);
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate equipment and utensils;
▪ 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:
- respecting the packaging and preserving techniques of raw materials and confectioned products;
- complying with stock registration and control procedures;
- complying with guidelines given by superior;
- respecting the framework of defined responsibilities;
- complying with 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;
▪ Teamwork.
Output
▪ Daily work plan;
▪ Product technical datasheet;
▪ Ready-made dough;
▪ Register of confectioned products;
▪ Stock registration.