Unit of learning outcome

Code Unit of learning outcomeHoursCredits
esp_11STARTERS 603,7
Key technical outcomeKnowledgeSkillsCompetence





1. Organising production and service processes when cooking starters, analysing oral or written information





The Learner knows and understands:
 Various production and kitchen service areas
 Ingredient requirements as well as equipment, utensils, tools, etc
 Safety and environmental protection regulations
The Learner is able to:
 Determine and sequence the various production and kitchen service stages
 Determine intermediate preservation procedures taking into account the needs of the various preparations and subsequent use
The learner organises production and service processes when cooking starters, analysing oral or written information by:
 Taking into account the possible needs to coordinate with the rest of the kitchen team
 Carrying out work taking into account tidiness and cleanliness
 Carrying out work with a rational use of energy and material resources
 Applying safety and environmental protection regulations in his/her operations

 
Performance criteria
 Characterises the various production and kitchen service areas
 Determines and sequences the various production and kitchen service stages
 Deduces ingredient requirements as well as equipment, utensils, tools, etc
 Takes into account possible needs to coordinate with the rest of the kitchen team
 Acknowledges the importance of tidiness and cleanliness for work to progress smoothly
 Determines intermediate preservation procedures taking into account the needs of the various preparations and subsequent use
 Determines processes were looking for a rational use of energy and material resources.
 He/she assesses health, occupational safety and environmental protection regulations from an organisational viewpoint.














Key technical outcomeKnowledgeSkillsCompetence




2. Preparing established soups, selecting and applying traditional and advanced techniques
The Learner knows and understands:
 Different advanced culinary techniques applicable to starters
 Different culinary techniques applicable to starters
 Safety and environmental protection regulations
The Learner is able to:
 Veriy the availability of all the elements required prior to carrying out tasks
 Carry out culinary techniques applicable to starters according to the established procedure
 Develop intermediate preservation procedures taking into account the various preparations and subsequent use
The learner prepares established soups, selecting and applying traditional and advanced techniques by:
 Valueing the importance of the different techniques in different production areas by:
 Linking the techniques with possible applications with different raw ingredients
 Applying corrective measures depending on the results obtained
 Assessing final product characteristics
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Identifies the different advanced culinary techniques
 Values the importance of these techniques in different production areas
 Links the techniques with possible applications with different raw ingredients
 Verifies the availability of all the elements required prior to carrying out tasks
 Carries out culinary techniques according to established procedure
 Determines possible corrective measures depending on the results obtained
 Assesses and verifies final product characteristics
 Develops intermediate preservation procedures taking into account the needs of the various preparations and subsequent use
 Performs all operations taking into account health, occupational safety and environmental protection regulations
Key technical outcomeKnowledgeSkillsCompetence
3. Preparing starters with various raw materials assessing their different alternativesThe Learner knows and understands:
 Techniques for raw ingredients depending on the final result wanted
 Preservation procedures applicable to starters
 Safety and environmental protection regulations
The Learner is able to:
 Organise and sequence tasks for the various stages required to make products in a timely and proper fashion
 Verify the availability of all the elements required prior to carrying out tasks
 Able to follow the procedure to obtain starters
 Compile a recipe book with all the preparations made during the course
The learner prepares starters with various raw materials assessing their different alternatives by:
 Proposing different culinary products based on a set of given raw ingredients
 Assessing the possibility of leveraging resources
 Designing preparations combining elements in a reasonable manner
 Assessing the characteristics of the final product
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Proposes different culinary products based on a set of given raw ingredients
 Assess the possibility of leveraging resources
 Designs preparations combining elements in a reasonable manner
 Deduces and links appropriate techniques for raw ingredients and proposed final results
 Carries out organisation and sequencing tasks for the various stages required to make products in a timely and proper fashion
 Verifies availability of all the elements required prior to carrying out tasks
 Carries ou tasks to obtain culinary products according to established procedure
 Verifies and assesses final product characteristics
 Compiles a recipe book with all the preparations made during the course/cycle
 Carries out intermediate and final preservation procedures taking into account the requirements of the obtained products and their subsequent use
 Performs all operations taking into account health, occupational safety and environmental protection regulations
Key technical outcomeKnowledgeSkillsCompetence




4. Preparing starters for people with specific food needs analysing the characteristics of each situation





The Learner knows and understands:
 Various types of specific dietary requirements
 Possible replacement products
 Safety and environmental protection regulations
The Learner is able to:
 Identify foodstuffs excluded in each specific dietary requirement
 Prepare dishes according to established procedures and avoiding cross-contamination with excluded foodstuffs
The learner is preparing starters for people with specific food needs analysing the characteristics of each situation by:
 Assessing the possible consequences of inadequate handling/preparation
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Acknowledges the various types of specific dietary requirements
 Identifies foodstuffs excluded in each specific dietary requirement
 Acknowledges possible replacement products
 Prepares dishes according to established procedure and avoiding cross-contamination with excluded foodstuffs
 Assesses the possible consequences of inadequate handling/preparation
 Performs all operations taking into account health, occupational safety and environmental protection regulations
Output
 Starters correctly prepared.
 Operations performed according to safety and environmental rules.