Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8292Preparation of meat, poultry & game504,50
Key technical outcomeKnowledgeSkillsCompetence
1. Elaborate daily work plans for the production of meat, poultry and gameThe 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 meat, poultry and game, 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 the occupational safety and health norms;
▪ Teamwork;
▪ 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 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:
- 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.
- 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 preparation processes applicable to the raw materials and final product;
▪ Respects the general and internal procedures for the preparation of the technical file;
▪ Respects occupational safety and health standards;
▪ Carries out the defined goals.
Key technical outcomeKnowledgeSkillsCompetence
3. Prepare the raw material, equipment and workplace (meat, poultry and game)The Learner knows and understands:
▪ Principle varieties: meat, poultry and game;
▪ Butchered, farmed meat, poultry and game: physical and nutritional characteristics;
▪ Raw material technology;
▪ Ingredient measures, proportions and weighing procedures;
▪ Preparation techniques:
- handling and preparation of material;
- checking freshness and quality;
- selection and capitation of raw material;
- chopping, deboning, stuffing, etc.;
- Cutting and portion division (steaks, etc);
- Usage (stroganoff, sauces, etc.)
- Marinades, spices and herbs;
- weight and capitation.
▪ Food handling procedures;
▪ Food quality, safety and hygiene standards;
▪ Cleaning and disinfection techniques;
▪ English language for catering.


he Learner is able to:
▪ Read and interpret the technical datasheet of the product;
▪ Read and interpret datasheets in foreign languages;
▪ Select the appliances and utensils required for production;
▪ Select and apply the production procedures for preparing meat, poultry and game;
▪ Organize space, appliances and utensils;
▪ Apply food handling standards;
▪ Apply food safety and hygiene standards.
The Learner:
▪ Prepares the raw material (meat, poultry and game), appliances and workplace, by:
- selecting appliances and utensils in accordance to the product’s datasheet;
- applying preparation techniques: meat, poultry and game;
- being responsible for goods and values;
- solving problems and foreseeing events.
- respecting food quality, safety and hygiene standards;
- working in a team;
- setting goals;
- acting in accordance to the set goals.
Performance Criteria
▪ Selects appliances and utensils according to the product datasheet;
▪ Respects the work plan and established budget;
▪ Complies with food safety and hygiene regulations;
▪ Applies preparation techniques: meat, poultry and game;
▪ Respects the verification techniques when checking the conservation state of meat, poultry and game;
▪ Adapts to the situation and has the capacity to solve problems/unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
4. Prepare meat, poultry and game dishes



The Learner knows and understands:
▪ Principle varieties: meat, poultry and game;
▪ Butchered, farmed meat, poultry and game: physical and nutritional characteristics;
▪ Raw material technology;
▪ Preparation techniques: meat, poultry and game;
▪ Cooking techniques: frying, grilling, baking, breading, au blue, etc.
▪ Necessary appliances/control procedures;
▪ Nutrition and dietetics;
▪ Quality control procedures;
▪ Food handling procedures;
▪ Food quality, safety and hygiene standards;
▪ English language for catering.

The Learner is able to:
▪ Read and interpret the technical datasheet of the product;
▪ Read and interpret datasheets in English;
▪ Select the appliances and utensils required for production;
▪ Apply the production procedures for preparing meat, poultry and game;
▪ Apply food handling standards;
▪ Apply food safety and hygiene standards.
The Learner:
▪ Prepares meat, poultry and games dishes, by:
- using appropriate appliances and utensils;
- respecting preparation procedures;
- working in a team;
- respecting occupational safety and health standards;
- being responsible for goods and values;
- solving problems and foreseeing events.
- respecting food quality, safety and hygiene standards;
- acting in accordance to the set goals.
Performance Criteria
▪ Respects the preparation procedures for meat, poultry and game (ingredients, timings, temperatures, preparation methods, etc.);
▪ Complies work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate appliances and utensils;
▪ Teamwork;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
5. Prepare garnishes for meat, poultry and game The Learner knows and understands:
▪ Preparation techniques: garnishes for meat, poultry and game;
▪ Necessary appliances/utensils and control procedures: meat, poultry and game;
▪ 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 technical datasheet of the product to be to be prepared;
▪ Read and interpret datasheets in English;
▪ Select the required utensils and appliances for the preparation of the product;
▪ Apply garnishing procedures;
▪ Apply food quality, safety and hygiene standards;
▪ Apply food handling standards.		The Learner:
▪ Prepares meat, poultry and game garnishes, by:
- respecting the established work plan and budget;
- complying with the technical specifications for the preparation of meat, poultry and game;
- working in a team;
- respecting occupational safety and health standards;
- being responsible for goods and values;
- solving problems and foreseeing events;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the set goals.
Performance Criteria
▪ Respects the preparation procedures indicated on the datasheet: meat, poultry and game trimmings (timings, temperatures, cooking/frying methods, etc.);
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Uses the appropriate appliances and utensils;
▪ Teamwork;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
6. Plate and garnish meat, poultry and game dishesThe Learner knows and understands:
▪ Meat, poultry and game plating techniques;
▪ Meat, poultry and game garnishing techniques;
▪ Necessary appliances/utensils and control procedures: meat, poultry and game;
▪ 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 technical datasheet of the product to be to be prepared;
▪ Read and interpret datasheets in English;
▪ Select the required utensils and appliances for the preparation of the product;
▪ Apply plating techniques;
▪ Apply garnishing procedures;
▪ Apply food quality, safety and hygiene standards;
▪ Apply food handling standards

The Learner:
▪ Prepares and garnishes meat, poultry and game dishes, by:
- respecting plating techniques;
- respecting the established work plan and budget;
- applying garnishing techniques;
- working in a team;
- respecting occupational safety and health standards;
- being responsible for goods and values;
- solving problems and foreseeing events;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the set goals;
- being creative.
Performance Criteria
▪ Respects the plating procedures of meat, poultry and game;
▪ Respects the work plan and established budget;
▪ Complies with food quality, safety and hygiene standards;
▪ Applies garnishing techniques - meat, poultry and game;
▪ Shows creativity while garnishing meat, poultry and game;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Key technical outcomeKnowledgeSkillsCompetence
7. Provision raw materials, utensils and materialsThe Learner knows and understands:
▪ Packaging and preservation techniques of raw materials and finished products;
▪ Stock registration and control procedures.
The Learner is able to:
▪ Apply packaging and preserving techniques to raw materials and prepared products;
▪ Apply stock registration and control procedures.
The Learner:
▪ Provisions raw material, utensils and material, by:
- using appropriate conservation technologies;
- complying with stock registration and control procedures;
- working in a team;
- acting in accordance to the set goals;
- solving problems and foreseeing events;
- respecting occupational safety and health standards;
- respecting food quality, safety and hygiene standards at work.
Performance Criteria
▪ Uses appropriate conservation technologies (refrigeration, rapid cooling, freezing, vacuum);
▪ Complies with food, safety and hygiene regulations;
▪ Complies with stock management procedures.
Output
▪ Daily work plan for the preparation of meat, poultry and game dishes;
▪ Product technical datasheet;
▪ Plated and garnished meat, poultry and game dishes;
▪ Registration of prepared products;
▪ Stock control register.