Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8290Cookery/Pastry - Supplies504,50
Key technical outcomeKnowledgeSkillsCompetence
1. Implement a kitchen inventory cycleThe Learner knows and understands:
▪ Quality control system for food and beverages;
▪ Par stock.		The Learner is able to:
▪ Interpret and analyze the quality control plan for food and beverages;
▪ Read and interpret the labels and legends on goods and merchandise.		The Learner:
▪ Implements a kitchen inventory cycle by:
- respecting the occupational safety and health standards;
- respecting goods;
- being proactive in solving problems and unforeseen events;
- defining goals.
Performance Criteria
▪ Applies the quality control techniques of food and beverages;
▪ 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. Purchase, receive and store food and beveragesThe Learner knows and understands:
▪ Specifications of purchases;
▪ Receiving and controlling goods;
▪ Food handling regulations;
▪ Food quality, safety and hygiene standards in catering;
▪ English language in catering.		The Learner is able to:
▪ Interpret the product’s technical datasheet;
▪ Read and interpret orders;
▪ Apply food handling standards;
▪ Store and conserve food and beverages in accordance to food safety and hygiene standards.

The Learner:
▪ Purchases, receives and stores food and beverages by:
- working in a team;
- respecting occupational safety and health standards;
- solving problems and foreseeing events;
- acting in accordance to the set goals;
- respecting food quality, hygiene and safety standards.
Performance Criteria
▪ Respects inventory circulation procedures;
▪ Respects guidelines and work plans;
▪ Respects food safety and hygiene rules;
▪ Respects the verification techniques: checking the conservation state of raw material;
▪ Uses appropriate equipment and appliances;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
3. Inventory stock and control cookery/pastry supplies The Learner knows and understands:
▪ Techniques of merchandise inventory;
▪ Internal requests;
▪ Quality control procedures;
▪ Food handling regulations;
▪ Food quality, safety and hygiene standards in catering;
▪ Different types of stock;
▪ English language for catering.

The Learner is able to:
▪ Inventory the merchandise;
▪ Read and interpret internal requests;
▪ Implement food safety and hygiene standards;
▪ Apply food handling standards.
The Learner:
▪ Inventories stock and controls cookery/pastry supplies by:
- performing calculations;
- respecting the occupational safety and health standards;
- being responsible for goods and values;
- solving problems and foreseeing events;
- defining goals;
- acting in accordance to the set goals;
- respecting food quality, safety and hygiene standards.
Performance Criteria
▪ Respects superior guidelines and work plan;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses appropriate equipment and appliances;
▪ Applies stock control and accounting techniques;
▪ Respects the verification techniques: checking the conservation state of raw material;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Output
▪ Inventory cycle;
▪ Purchase, reception and storage of food and beverages;
▪ Stock inventory.