Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 1.2 | Appetizers and snacks | 30 | 1,5 |
| Key technical outcome | Knowledge | Skills | Competence |
| 2.Prepare appetizers and snacks | The learner knows and understands: • the role, place on the menu, nutritional value and digestibility of appetizers and snacks; • the place and role of appetizers and snacks and its relation with nutritional factors; • estimation of the nutritional value and digestibility of appetizers and snacks (depending on raw ingredients and technological process); • identification and dosage of the raw ingredients in accordance with recipes; • initial and thermic processing in order to prepare appetizers and snacks; • arrangement of the processed inventory items suitable for serving; • the simple physical examination to determine the dosage of each ingredient; • the organoleptic test to determine the eligibility conditions. | The learner is able to: • establish the place and role of appetizers and snacks in the food production by working on worksheets, scientific books and individual portfolios; • choose and to dose the raw ingredients according to the recipe; • perform the initial and thermal processing by using specific kitchen utensils; • arrange the inventory ingredients • perform simple physical examination to determine the dosage of each ingredient; • carry out organoleptic test to determine the eligibility conditions; • make preparations; • prepare precooked food. | The learner • prepares and presents appetizers and snacks by: -recognizing the customers’ rights while ordering food; - answering without discrimination the customers’ requests /needs; - offering quality services to customers -- presenting the socio-economic consequences of bad quality services; -presenting and evaluating preparations served as appetizers and snacks. |
| Performance criteria | |||
| • Argues the importance of food products served as appetizers and snacks: • Chooses and doses raw ingredients according to the recipes of appetizers and snacks; • Performs pre-cooking operations and thermal adaptation using adequate equipment; • Performs the culinary products served as appetizers and snacks; • Checks the quality of appetizers and snacks. | |||
| Output | |||
| • Confectioned appetizers and snacks: bacon and cheese appetizers, pork jelly, hot appetizers based on bread mushrooms and other vegetables, “brouschetta” (Italian dish) etc . |
