Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8285Preparation of basic doughs, fillings, creams and pastry sauces504,50
Key technical outcomeKnowledgeSkillsCompetence
1. Elaborate daily work plans for the production of basic dough, fillings, creams and pastry saucesThe Learner knows and understands:
▪ The technology related to kitchen appliances and utensils;
▪ Production and organization procedures: bakery/pastry;
▪ Planning techniques - pastry production
▪ English language for catering.		The Learner is able to:
▪ Interpret and analyze documents related to pastry organization and functioning;
▪ Analyze the production plan and other production guidelines (client orders, etc.);
▪ Read and interpret technical datasheets in Portuguese and English;
▪ Select and apply production and organization procedures – pastry production;
▪ Apply planning techniques - pastry production.
The Learner:
▪ Elaborates daily work plans for the production of basic dough, fillings, creams and pastry sauces, 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 the pastry section;
▪ Considers the labour division of the brigades;
▪ Defines objectives and acts accordingly;
▪ Respects the safety and health at work 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 datasheethe 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 weighing;
- selecting information to prepare the product datasheet;
- respecting pricing techniques;
- respecting safety and health standards at work;
- 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 raw material, equipment and the workplaceThe Learner knows and understands:
▪ Technology of raw materials - pastry;
▪ Technical datasheets;
▪ Food safety and hygiene norms;
▪ Food handling regulations;
▪ Preparation techniques for basic dough;
▪ Cleaning and disinfection techniques;
▪ Food quality, safety and hygiene standards.		The Learner is able to:
▪ Interpret and analyze the work plan;
▪ Interpret cookbooks;
▪ Select the raw materials for the preparation of pastry products;
▪ Apply food handling standards;
▪ Apply cleaning and disinfection techniques;
▪ Apply food safety and hygiene standards.
The Learner:
▪ Prepares raw material, equipment and the workplace, by:
- selecting raw materials and utensils according to the product’s datasheet;
- working in a team;
- respecting food quality, safety/hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Selects equipment and utensils according to the product datasheet;
▪ Respects the work plan;
▪ Complies with food safety and hygiene regulations;
▪ Respects the verification techniques when checking the conservation state of raw material;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
4. Confection puff pastry (French puff pastry, etc.)
The Learner knows and understands:
▪ Manufacturing process of puff pastry
▪ Raw materials: confection of puff pastry;
▪ Food quality, safety and hygiene standards;
▪ Quality control procedures: final product;
▪ Food handling regulations;
▪ Cleaning and disinfection techniques;
▪ English language for catering.


The Learner is able to:
▪ Read and interpret datasheets in Portuguese/English;
▪ Select the equipment and utensils required bakery products;
▪ Analyse and use bakery dough manufacturing processes and applications;
▪ Apply food quality control procedures;
▪ Apply safety and hygiene standards.
The Learner:
▪ Prepares/confections puff pastry (French puff pastry, etc.), by:
- respecting the product’s datasheet procedures;
- respecting the product’s manufacturing procedures;
- working in a team;
- respecting food safety and hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Respects the product’s datasheet;
▪ Complies with food, safety and hygiene regulations;
▪ Complies with the manufacturing process of the product;
▪ Uses the appropriate equipment and utensils;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
5. Prepare sourdough, brioche and others types of basic doughhe Learner knows and understands:
▪ Basic pastry dough: crepe and vinhé batter; puff and short-crust pastry, sourdough, soft, genoise, cookie, croissant and savarin dough, etc.);
▪ Technical datasheets;
▪ Manufacturing process - sourdough, etc.;
▪ Raw materials: confection of brioche, etc.;
▪ Food quality, safety and hygiene standards;
▪ Quality control procedures: final product;
▪ Food handling regulations;
▪ Cleaning and disinfection techniques;
▪ English language for catering.
The Learner is able to:
▪ Read and interpret datasheets in Portuguese and English;
▪ Select the raw materials required for bakery products;
▪ Analyse and use bakery dough manufacturing processes and applications;
▪ Apply food quality control procedures;
▪ Apply safety and hygiene standards.		The Learner:
▪ Prepares/confections sourdough, brioche and other types of basic dough, by:
- respecting the product’s datasheet procedures;
- respecting the product’s manufacturing procedures;
- working in a team;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Respects the product’s datasheet;
▪ Complies with food, safety and hygiene regulations;
▪ Complies with the manufacturing process of the product;
▪ Uses the appropriate equipment and utensils;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
6. Confection fillings, creams, and pastry sauces (butter creams, confectioners, almond, egg, cream, chocolate, whipped cream, mousse, mousse line and fondant)The Learner knows and understands:
▪ Principle pastry fillings and creams: confectioner’s cream, egg cream, whipped cream, ganaches, chocolate filing, coffee filing, almond filing, etc.;
▪ Principle pastry sauces: milk based, fruit based, liqueur and wine based;
▪ Manufacturing process: pastry filings, creams and sauces;
▪ Raw materials used for the confection of pastry filings, creams and sauces;
▪ Food quality, safety and hygiene standards in catering;
▪ Quality control procedures: final product;
▪ Food handling regulations;
▪ Cleaning and disinfection techniques;
▪ English language for catering.		The Learner is able to:
▪ Read and interpret datasheets in Portuguese and English;
▪ Select the raw materials required for fillings, creams and pastry sauces;
▪ Analyse and use manufacturing processes for fillings, creams and pastry sauces;
▪ Apply food quality control procedures;
▪ Apply safety and hygiene standards.		The Learner:
▪ Prepares/confections filings, creams and sauces, by:
- respecting the product’s datasheet procedures;
- respecting the product’s manufacturing procedures;
- working in a team;
- respecting food quality, safety and hygiene standards;
- acting in accordance to the defined goals.
Performance Criteria
▪ Respects the product’s datasheet;
▪ Complies with food, safety and hygiene regulations;
▪ Complies with the manufacturing process of the product;
▪ Uses the appropriate equipment and utensils;
▪ Complies with food, safety and hygiene standards;
▪ Applies decorative techniques and solid entries;
▪ Teamwork.
Key technical outcomeKnowledgeSkillsCompetence
7. Provision raw materials, utensils and materialsThe Learner knows and understands:
▪ Packaging and preservation of confectioned products;
▪ Packaging and preservation of appliances and utensils;
▪ Stock management procedures.		The Learner is able to:
▪ Apply packaging and preserving techniques to confectioned products;
▪ Apply stock management procedures.
The Learner:
▪ Provisions raw material, utensils and material, by:
- Using appropriate preserving techniques (refrigeration, rapid cooling, freezing and vacuum);
- respecting stock management 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 food, safety and hygiene regulations;
▪ Complies with stock management procedures;
▪ Teamwork.
Output
▪ Daily work plan;
▪ Product technical datasheet;
▪ Ready-made/packaged pastry dough and creams;
▪ Registration of confectioned products;
▪ Stock control register.