Unit of learning outcome

Code Unit of learning outcomeHoursCredits
esp_5SAUCES AND BASIC PREPARATIONS20012,2
Key technical outcomeKnowledgeSkillsCompetence


1. Applying cooking techniques identifying their characteristics and applications




The Learner knows and understands:
 Relevant professional terminology
 Various cooking techniques
 Safety and environmental protection regulations
The Learner is able to:
 Interpret relevant professional terminology
 Describe and classify various cooking techniques
 Identify distinctive stages and operating procedures for each technique
 Carry out various cooking techniques according to established procedure
The learner applies cooking techniques identifying their characteristics and applications by:
 Using relevant professional terminology
 Linking cooking techniques to potential applications to different styles
 Determining needs prior to carrying out different cooking techniques
 Applying safety and environmental protection regulations in his/her operations
 Selecting possible alternatives depending on the results obtained
Performance criteria
 Interprets relevant professional terminology
 Describes and classifies various cooking techniques
 Identifies cooking techniques and links them to potential application to different styles
 Links and determines needs prior to carrying out different cooking techniques
 Identifies distinctive stages and operating procedures for each technique
 Carries out various cooking techniques according to established procedure
 Identifies possible alternatives depending on the results obtained
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence






2. Designing basic preparations with many applications recognising and applying different procedures
The Learner knows and understands:
 Various basic preparations for multiple applications, as well as their possible applications
 Intermediate preservation procedures
 Safety and environmental protection regulations
The Learner is able to:
 Verify the availability of all the elements necessary for carrying out procedures to make stocks, sauces and other basic preparations with
 Follow the procedures for obtaining basic preparations with multiple applications
The learner designs basic preparations with many applications recognising and applying different procedures. By:
 Carrying out possible corrective measures depending on the results obtained
 Developing intermediate preservation procedures taking into account the needs of the various preparations and subsequent use
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Describes and classifies the various basic preparations for multiple applications, as well as their possible applications
 Verifies the availability of all the elements necessary for carrying out procedures to make stocks, sauces and other basic preparations with multiple applications
 Carries out procedures for obtaining basic preparations with multiple applications according to established procedure
 Determines possible corrective measures depending on the results obtained
 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 basic culinary preparations identifying and applying different proceduresThe Learner knows and understands:
 Yield datasheets of various ingredients
 Different techniques according to the foodstfuf to be processed
 Safety and environmental protection regulations
The Learner is able to:
 Follow the procedure to obtain basic culinary preparations
The learner basic crepares culinary preparations identifying and applying different procedures by:
 Carrying out foodstuff cost breakdown and assessment of culinary preparations based on the yield datasheets of the ingredients employed.
 Organizing and sequencing tasks for the various stages required to make preparations in a timely and proper fashion.
 Keeping the work station clean and tidy throughout the process
 Selecting the right technique according to the foodstuff to be processed
 Applying s corrective measures depending on the results obtained
 Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Interprets the necessary information correctly
 Carries out foodstuff cost breakdown and assessment of culinary preparations correctly based on the yield datasheets of the ingredients employed
 Performs organizing and sequencing tasks for the various stages required to make preparations in a timely and proper fashion
 Verifies the availability of all the elements required prior to carrying out tasks
 Carries out tasks to obtain basic culinary preparations according to established procedure
 Keeps the work station clean and tidy throughout the process
 Justifies the use of techniques in accordance with the foodstuff to be processed
 Determines possible corrective measures depending on the results obtained
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Output
 Sauces and basic preparations correctly prepared.
 Operations performed according to safety and environmental rules.