Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK042 | Preparation of Meat | 32 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Recognize meat and different types of it and chop the meat as per instructions and store frozen | The Learner knows and understands: • Definition of meat • Classification of meat • Structure and characteristics of meat • Factors affecting the quality of meat • Equipment and tools for processing meat • Points to consider when buying meat • Basic terms to know regarding meat • Seasonings for meat • International cooking techniques for meat • Labelling of meat as per their area of use • Phases for removing meat from body • Methods of preserving meat • Areas of use for meat products | The Learner is able to: • Remove meat from bones • Remove parts from carcass • Store and preserve meat fresh and frozen | The Learner: Recognizes meat and different types of it and chops the meat by: Defining and classify meat Making a list of factors that affect meat Making a list of points to consider when buying meat Selecting equipment to use when preparing meat Preparing marinating varieties as per the instructions Removing meat from the bones as per the instructions • Storing and preserving meat fresh or frozen • Making a list of international meat cooking methods |
| Performance Criteria | |||
| Defines and classifies the meat. Makes a list of factors that affect the quality of the meat Makes a list of points to consider when buying meat Selects appropriate tools for meat preparation Prepares suitable seasoning Removes the meat from the joints according to their purpose of use Preserves the meat under suitable conditions, fresh and frozen Makes a list of international cooking techniques for meat Makes a list of areas to use for meat products | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Prepare pieces of beef and veal as per their area of use and cooking methods | The Learner knows and understands: • Characteristics of beef and veal • Differences between beef and veal • Pieces to use from been and veal and their cooking methods • International cooking techniques for beef and veal | The Learner is able to: • Prepare beef by cutting out pieces • Prepare meat from ribs • Prepare meat from tenderloin • Prepare meat from sirloin • Store and preserve fresh or frozen | The Learner: Prepares pieces of beef and veal by: • Separating pieces of beef and veal and classifying for cooking • Preparing meat from ribs • Preparing meat from tenderloin • Preparing meat from sirloin • Storing and preserving the prepared meat under appropriate conditions |
| Performance Criteria | |||
| Separate veal from beef and classifying them for cooking Prepare meat cut from ribs Prepare meat cut from tenderloin Prepare meat from sirloin Preserve pieces of meat under appropriate conditions, fresh and frozen | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Recognize butcher processed meat, remove from the bone and store as per their area of use | The Learner knows and understands: • The importance of it in the kitchen • The difference of mutton and lamb from the other meat • The difference between mutton and lamb • Parts of mutton and lamb and the cooking techniques | The Learner is able to: • Prepare equipment and tools • Prepare mutton and lamb meat (neck, arm, leg, brisket, cutlet) • Separate diced pieces, mince, shashlik, grill and fry meat etc. from the pieces. • Store and preserve fresh or frozen | The Learner: Recognizes butcher processed meat, removes from the bone and stores by: • Selecting and preparing equipment and tools • Telling the difference between mutton / lamb and other meat • Cutting and preparing mutton and lamb (neck, arm, leg, brisket, cutlet) • Separating diced pieces, mince, shashlik, grill and fry meat etc. from the pieces • Selecting appropriate cooking method • Storing and preserving the prepared pieces |
| Performance Criteria | |||
| Prepares tools and utensils to be used Makes a list of differences between butchery meat and lamb/mutton Chops and prepares lamb and mutton (neck, shoulder, leg, breast, fillet, cutlet) Separates meat pieces for boiling, mince, grill, frying etc. Selects appropriate cooking method Preserves the prepared pieces fresh and frozen | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Clean the poultry carcass, remove meat from bone or prepare to cook as a whole | The Learner knows and understands: • The importance of poultry in the kitchen • Classification of poultry meat, their differences and characteristics • Characteristics of tender and tough poultry meat • Points to consider when chopping poultry meat • Preparing poultry meat for cooking • Preparing poultry meat for filling • Preparing poultry meat as a whole or in pieces | The Learner is able to: • Prepare equipment and tools • Prepare all types of poultry for cooking • Smoke the poultry meat • Clean the tips of wings, neck and rear • Clean insides • Tie for whole cooking • Remove from bones • Prepare for sauté, grill or filling • Store and preserve fresh or frozen | The Learner: Cleans the poultry carcass, removes meat from bone or prepares to cook by: • Selecting and preparing the equipment and tools • Preparing whole poultry meat for cooking • cleaning the insides carefully • tying for whole cooking • removing from the bones • sautéing and grilling • preparing filling • storing and preserving fresh or frozen |
| Performance Criteria | |||
| Selects and prepares tools and utensils to be used Prepares whole poultry for cooking Trims the wings, neck and tail end Cleans the inside without rupturing the gallbladder Ties the poultry for whole cooking Removes the meat from the bone Prepares the meat for sauté and grill Prepares for filling Preserves fresh and frozen under appropriate conditions | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Clean the entrails and cut for the cooking purposes | The Learner knows and understands: • Types of entrails • The importance of entrails in the kitchen • Cooking methods and areas of use | The Learner is able to: • Prepare liver for cooking • Prepare heart for cooking • Prepare kidneys for cooking • Clean tripe and prepare for cooking • Clean trotters and prepare for cooking • Prepare tongue for cooking • Prepare sweetbread for cooking | The Learner: Cleans the entrails and cuts for the cooking purposes by: • Selecting and preparing the equipment and tools • Making a list of entrails and their characteristics • Storing and preparing under appropriate conditions for future use |
| Performance Criteria | |||
| Selects and prepares tools and utensils to be used Makes a list of types and characteristics of entrails Makes preliminary preparations for the entrails according to their area of use Preserves fresh until use | |||
| Output | |||
| • Chopped meat • Prepared pieces of beef and veal • Butcher processed meat • Cleaned poultry carcass • Cleaned entrails | |||
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK133 | Meat Dishes 1 | 32 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Estimate food products (raw materials) for the preparation of hot flour dishes according to technical forms. | The learner knows and understands: • Structure and main principles of technical forms; • Estimation of raw materials needed according to technical forms. | The learner is able to: • Estimate quantinties of raw materials according to technical forms for the preparation of hot flour dishes. | The learner: • Elaborates the technical form of hot flour dishes. |
| Performance Criteria | |||
| • Estimating of raw materials correctly according to technical forms; • Elaborating the technical form of hot flour dishes respecting the quantity of raw materials applying ICT. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Prepare workplace for the preparation of hot flour dishes. | The learner knows and understands: • Requirements and rules for the workplace; • Hygiene and sanitation; • Technology and usage of appliances, equipment, tools; • Various thermal preparation methods. | The learner is able to: • Apply the requirements for working place; • Work under the hygiene requirements; • Choose and safely use appliances, equipment and tools; • Apply various thermal preparation methods according to technical forms. | The learner: • Prepares workplace according to the requiremets and hygiene rules for the preparation of hot flour dishes; • Chooses and applies correctly and safely appliances, equipment and tools. |
| Performance Criteria | |||
| • Respecting the requirements for the working place; • Applying hygiene requirements; • Applying appliances, equipment and tools correctly and safely. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Choose quality raw materials for preparation of hot flour dishes. | The learner knows and understands: • Methods of food quality evaluation; • Pecularities of food products selection according assortment of hot flour dishes. | The learner is able to: • Choose methods of food quality evaluation; • Choose food products according to assortment of hot flour dishes. | The learner: • Chooses quality food products for the preparation of hot flour dishes. |
| Performance Criteria | |||
| • Choosing appropriate food products for hot flour dishes preparation; • Respecting principles of healthy diet; • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Pre- prepare food products and raw materials for the preparation of hot flour dishes. | The learner knows and understands: • Ways of pre-preparing of food products and raw materials; • Ways of thermal preparation ( frying, cooking etc.); • Technology of equipment/ kitchen utensils; • HACCP. | The learner is able to: • Use correct pre-preparation ways for the preparation of food products and raw materials for hot flour dishes; • Use right ways of thermal pre-preparation of food products and raw materials; • Use technology of equipment/ kitchen utensils safely and corectly; • Work according HACCP. | The learner: • Prepares food products and raw materials for hot flour dishes according to the technology. |
| Performance Criteria | |||
| • Choosing appropriate equipment and tools for preparation of food products and raw materials for hot flour dishes; • Respecting the food quality, hygiene and safety standards; • Preparing food products and raw materials for hot flour dishes according to the technology. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Prepare hot flour dishes. | The learner knows and understands: • Assortment and pecularities of preparation of hot flour dishes; • Ways of thermal preparation of hot flour dishes; • Technologies (sequence of operations) of hot flour dishes; • HACCP. | The learner is able to: • Apply ways of thermal preparation of hot flour dishes according to the assortment; • Prepare hot flour dishes respecting technologies (sequence of operations); • Work respecting HACCP. | The learner: • Prepares hot flour dishes according to the technologies. |
| Performance Criteria | |||
| • Using technical forms in preparing hot flour dishes; • Preparing hot flour dishes according to the technologies (correctt sequence of operations); • Respecting the food quality, hygiene and safety standards. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 6. Evaluate the quality of ready made hot flour dishes. | The learner knows and understands: • Quality evaluation criteria of hot flour dishes; • Quality evaluation methods of hot flour dishes; | The learner is able to: • Evaluate quality of hot flour dishes according to right evaluation criteria and methods. | The learner: • Evaluates quality of hot flour dishes applying the right evaluation criteria and methods. |
| Performance Criteria | |||
| • Using sensory methods evaluating the quality of hot flour dishes; • Explaining the criteria of quality evaluation of hot flour dishes. | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 7. Serve hot flour dishes. | The learner knows and understands: • Methods of serving hot flour dishes; • Selection of serving dishes (crockery); • Temperature of various hot flour dishes; • Decoration of hot flour dishes. | The learner is able to: • Choose the methods of serving hot flour dishes; • Choose serving dishes (crockery); • Serve hot flour dishes at the right temperature. | The learner: • Serves quality hot flour dishes; • Serves hot flour dishes correctly. |
| Performance Criteria | |||
| • Serving hot flour dishes according to technologies and creatively decorated. | |||
| Output | |||
| • Chosen quality food products and right preparation methods for hot flour dishes; • Prepared, decorated and served quality hot flour dishes according to technologies and respecting hygiene and safety rules. | |||
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK133 | Meat dishes 2 | 32 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Prepare the meat and cook in the oven using roti method and prepare for service with sauce and garniture | The Learner knows and understands: • Definition of roti method • Points to consider when using roti method • Procedures for meat when using roti method • Calculating cooking duration for roti method • Meats that can be cooked using roti method | The Learner is able to: • Calculate the time required to cook the meat • Cook the meat using the roti method • Prepare for service with sauce and garniture | The Learner: Prepares the meat and cooks in the oven using roti method and prepares for service by: • Selecting and preparing equipment and ingredients • Making list of points to consider when using roti method • Preparing the meat for roti cooking • Calculating the cooking duration • Preparing the oven • Cooking the meat using the roti method • Preparing for service with sauce and garniture |
| Performance Criteria | |||
| Prepares the tools and utensils to be used Makes a list of points to consider when cooking in Roti Method Makes preliminary preparations for the meat to be cooked in Roti Method. Calculates the cooking duration Prepares the oven Prepares the oven tray Cooks the meat dish using the Roti Method Prepares for service with sauce and garnish | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Cook the meat using Sautee Method and prepare for service with sauce and garniture | The Learner knows and understands: • Definition and importance of Sautee • Points to consider when making Sautee • Areas of use for Sautee | The Learner is able to: • Prepare a meat dish using the Sautee Method • Prepare for service with sauce and garniture | The Learner: Cooks the meat using Sautee Method and prepares for service by: • Selecting and preparing the equipment and ingredients to be used • Making list of points to consider when using Sautee method • Preparing the meat for Sautee method • Cooking the meat using the Sautee method • Preparing for service with sauce and garniture |
| Performance Criteria | |||
| Selects and prepares the tools and utensils to be used Makes a list of points to consider when making sauté Makes preliminary preparations of the meat for sauté Prepares the meat dish using the sauté method Prepares for service with sauce and garnish | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Cook the meat in little oil for a long period of time (Poelle Method) and prepare for service with sauce and garniture | The Learner knows and understands: • Definition of Poelle Method • Points to consider for Poelle Method • Areas of use for Poelle Method • International cooking temperatures as per the guest wishes. | The Learner is able to: • Prepare a meat dish using the Poelle Method • Prepare for service with sauce and garniture | The Learner: Cooks the meat in little oil for a long period of time (Poelle Method) and prepares for service by: • Selecting and preparing the equipment and ingredients to be used • Making list of points to consider when using Poelle method • Preparing the meat for Polle method • Cooking the meat using the Poelle method |
| Performance Criteria | |||
| Selects and prepares the tools and utensils to be used Makes a list of points to consider when shallow frying Prepares the meat dish using the Poelle method Prepares for service with sauce and garnish | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Prepare the meat and cook in grilling method and prepare for service with sauce and garniture | The Learner knows and understands: • Definition of grilling method • Equipment used in grilling method • Cooking temperatures for grilling method • Areas of use for grilling method | The Learner is able to: • Cook a meat dish using grilling method • Prepare for service using sauce and garniture | The Learner: Prepares the meat and cooks in grilling method and prepares for service by: • Selecting and prepare the equipment and ingredients to be used • Telling cooking temperatures • Preparing the meat • Preparing garniture and sauce • Preparing the grill • Cooking the meat using grilling method • Preparing for service with sauce and garniture |
| Performance Criteria | |||
| Selects and prepares the tools and utensils to be used States the cooking temperatures Makes the preliminary preparations for the meat Prepares garnish and sauce Prepares the grill Cooks the meat dish on grill Prepares for service with sauce and garnish | |||
| Key technical outcome | Knowledge | Skills | Competence |
| Output | |||
| • Prepared and cooked meat using rote method • Cooked meat using Sautee Method • Cooked meat using Poelle Method • Prepared and cooked meat using grilling method | |||
