Unit of learning outcome

Code Unit of learning outcomeHoursCredits
esp_6GARNISHMENT AND COOKING SERVICE1307,9
Key technical outcomeKnowledgeSkillsCompetence


1. Preparing garnishes and decorative elements relating them with the type of preparation and presentation




The Learner knows and understands:
 Various garnishes and decorations, and their possible applications
 Safety and environmental protection regulations
The Learner is able to:
 Prepare various garnishes and decorations according to the established procedure
 Verify the availability of all the elements required prior to carrying out tasks

The learner prepares garnishes and decorative elements relating them with the type of preparation and presentation by:
 Adapting garnishes and decorations to the preparation they accompany
 Applying corrective measures depending on the results obtained
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Describes and classiies the various garnishes and decorations, and their possible applications
 Determines garnishes and decorations adapting them to the preparation they accompany
 Verifies the availability of all the elements required prior to carrying out tasks
 Prepares garnishes and decorations according to established procedure
 Determines possible corrective measures depending on the results obtained
 Performs all operations taking into account health, occupational safety and environmental protection regulations.














Key technical outcomeKnowledgeSkillsCompetence





2. Finishing and presenting dishes, assessing the importance of the culinary product on the final result
The Learner knows and understands:
 Components of different preparations
 Packaging and preservation techniques for semi-processed or finished products
 Safety and environmental protection regulations
The Learner is able to:
 Verify the availability of all the components of the preparation
 Follow the procedure for the necessary packaging and preservation techniques for semi-processed or finished products
The learner finishes and presents dishes, assessing the importance of the culinary product on the final result by:
 Arranging the various components of the preparation following aesthetic criteria
 Applying corrective measures depending on the results obtained
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Verifies the availability of all the components of the preparation
 Arranges the various components of the preparation following aesthetic criteria
 Identifies, justifies and applies ecessary packaging and preservation techniques for semi-processed or finished products according to established procedure
 Determines possible corrective measures depending on the results obtained
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence
3. Developing cooking service, assessing its implications in customer satisfactionThe Learner knows and understands:
 Different types of service
 Elements required to carry out the service
 Safety and environmental protection regulations
The Learner is able to:
 Identify the characteristics of different types of service
 Verify the availability of all the elements required to carry out the service
 Interprete the documentation regarding service requirements
 Follow the established procedure to carry out compulsory preparations during the service
The learner developes cooking service, assessing its implications in customer satisfaction by:
 Keeping the different products under optimum serving conditions
 Arranging the various components of the preparation following aesthetic criteria
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Identifies the different types of service and their characteristics
 Keeps the different products under optimum serving conditions
 Verifies the availability of all the elements required to carry out the service
 Interprets the documentation regarding service requirements
 Carries out compulsory preparations according to established procedure during the service
 Arranges the various components of the preparation following aesthetic criteria
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Output
 Garnishes and decorations of dishes correctly prepared.
 Operations performed according to safety and environmental rules.