Unit of learning outcome

Code Unit of learning outcomeHoursCredits
esp_13CATERING DESSERTS16810,2
Key technical outcomeKnowledgeSkillsCompetence



1. Organising the tasks addressed to the preparation of catering desserts through the analysis of technical files




The Learner knows and understands:
 Ingredient requirements as well as equipment, utensils, tools, etc
 Safety and environmental protection regulations
The Learner is able to:
 Interpret the various documents related to production
 Determine and sequence the various production stages
The learner organises the tasks addressed to the preparation of catering desserts through the analysis of technical files by:
 Applying tidiness and cleanliness criteria
 Determining processes attending to a rational use of energy and material resources
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Interprets the various documents related to production
 Determines and sequences the various production stages
 Deduces the ingredient requirements as well as equipment, utensils, tools, etc
 Acknowledges the importance of tidiness and cleanliness for work to progress smoothly
 Determines processes looking for a rational use of energy and material resources
 Assesses health, occupational safety and environmental protection regulations from an organisational viewpoint.
Key technical outcomeKnowledgeSkillsCompetence

2. Preparing fruit-based desserts recognising and applying different procedures
The Learner knows and understands:
 Different types of fruit-based desserts
 Preservation requirements up to the time of use or regeneration
 Safety and environmental protection regulations
The Learner is able to:
 Link the different types of fruit-based desserts and their possible applications
 Organise and sequence tasks for the various stages in the process of making fruit-based desserts
 Verify the availability of all the elements necessary for carrying out various procedures
 Carry out the process of preparing different fruit-based desserts
The learner prepares fruit-based desserts recognising and applying different procedures by:
 Assessing final results and identifies possible corrective actions
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Characterises the different types of fruit-based desserts and links them to their possible applications.
 Identifies organisation and sequencing tasks for the various stages in the process of making fruit-based desserts.
 Verifies the availability of all the elements necessary for carrying out various procedures.
 Carries out the processes of preparing different fruit-based desserts according to established procedure.
 Deduces the preservation requirements up to the time of use or regeneration.
 Assesses final results and identifies possible corrective actions.
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence
3. Preparing milk-based desserts identifying methods and applying proceduresThe Learner knows and understands:
 Different types of dairy-based desserts
 Preservation requirements up to the time of use or regeneration
 Safety and environmental protection regulations
The Learner is able to:
 Identify the different stages in the production process according to set formulas
 Identify the key points in the production process
 Carry out the process for preparing different dairy-based desserts
The learner prepares milk-based desserts identifying methods and applying procedures by:
 Assessing final results and identifies possible corrective actions
 Applying safety and environmental protection regulations in his/her operations

  
Performance criteria
 Characterises the different types of dairy-based desserts
 Identifies the different stages in the production process according to set formulas
 Identifies the key points in the production process
 Carries out the processes for preparing different dairy-based desserts according to established procedure
 Deduces preservation requirements up to the time of use or regeneration
 Assesses final results and identifies possible corrective actions
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence




4. Preparing fried and grilled desserts recognising and applying different procedures





The Learner knows and understands:
 Different types of deep- and pan-fried desserts
 Preservation requirements up to the time of use or regeneration
 Safety and environmental protection regulations
The Learner is able to:
 Follow the stages in the production process
 Identify the key points in the production process
The learner prepares fried and grilled desserts recognising and applying different procedures by:
 Assesses the final results and identifies possible corrective actions
 Applies safety and environmental protection regulations in his/her operations
Performance criteria
 Characterises the different types of deep- and pan-fried desserts
 Identifies the different stages in the production process
 Identifies the key points in the production process
 Carries out the processes of preparing different deep- and pan-fried desserts according to established procedure
 Deduces preservation requirements up to the time of use or regeneration
 Assesses final results and identifies possible corrective actions
 All operations were performed taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence
5. Preparing ice-creams and sherbets, identifying and enumerating the different stages and applying methods and techniquesThe Learner knows and understands:
 Different types of ice creams and sorbets
 Preservation requirements up to the time of use or regeneration
 Safety and environmental protection regulations
The Learner is able to:
 Identify the specific ingredients for ice creams and sorbets
 Identify the key points in the production process
 Carry out the process of making ice creams and sorbets
The learner prepares ice-creams and sherbets, identifying and enumerating the different stages and applying methods and techniques by:
 Assessing the final results and identifies possible corrective actions
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Characterises the different types of ice creams and sorbets
 Identifies the specific ingredients for ice creams and sorbets
 Identifies the different stages and key points in the production process were identified
 Carries out the processes of making ice creams and sorbets according to established procedure
 Deduces preservation requirements up to the time of use or regeneration
 Assesses final results and identifies possible corrective actions
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence
6. Preparing semi-cold desserts recognising and applying different procedures

The Learner knows and understands:
 Different types of semifreddi
 Preservation requirements up to the time of use or regeneration
 Safety and environmental protection regulations
The Learner is able to:
 Identify the key points in the production process
 Carry out the process of making semifreddi
The learner prepares semi-cold desserts recognising and applying different procedures by:
 Assessing the final results and identifies possible corrective actions
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Characterises the different types of semifreddi
 Identifies the different stages and key points in the production process
 Carries out the processes of making semifreddi according to established procedure
 Deduces preservation requirements up to the time of use or regeneration
 Assesses final results and identifies possible corrective actions
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence

7. Presenting desserts on dishes from patisserie and confectionery preparations, relating the different preparations and assessing presentation criteria according to the characteristics of the final product




The Learner knows and understands:
 Preservation requirements up to the time of use or regeneration
 Safety and environmental protection regulations
The Learner is able to:
 Identify the process of using or regenerating products that so require it
 Verify the availability of all the elements necessary for carrying out various procedures
 Carry out presentation and decoration techniques according to the features of the final product and its applications
 Identify and link the main decorative elements in patisserie and confectionery and alternative uses
 Arrange the various components of the preparation following aesthetic or predefined criteria
The learner presents desserts on dishes from patisserie and confectionery preparations, relating the different preparations and assessing presentation criteria according to the characteristics of the final product by:
 Assessing the final results and identifies possible corrective actions
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Identifies the process of using or regenerating products that so require it
 Verifies the availability of all the elements necessary for carrying out various procedures
 Carries out the various presentation and decoration techniques according to the features of the final product and its applications
 Identifies and links the main decorative elements in patisserie and confectionery and alternative uses
 Arranges the various components of the preparation following aesthetic or predefined criteria
 Deduces preservation requirements up to the time of consuming
 Assesses final results and identifies possible corrective actions
 Verifies that ll operations were performed taking into account health, occupational safety and environmental protection regulations.
Output
 Catering deserts correcty prepared.
 Presentation of catering deserts is correct.
 Operations performed according to safety and environmental rules.