Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK048 | Salads and salad sauces | 16 | 0,8 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Select an appropriate sauce for the specific type of salad and prepare sauces in the desired taste, texture and appearance | The Learner knows and understands: • The importance of salad sauces • Equipment and ingredients used in making salads • Instructions to follow when making salad sauces • Salad sauces used in the international cookery and recipes | The Learner is able to: • Prepare a salad sauce • Preserve it for later use | The Learner: Selects an appropriate sauce for the specific type of salad and prepares sauces by: • Telling characteristics of equipment and instructions to be used when making a salad sauce • Selecting and preparing equipment and instructions to be used when making a salad sauce • Preparing a salad sauce • Storing and preserving for later use • Using in appropriate salads |
| Performance Criteria | |||
| States the tools and utensils used in making salad sauces Selects and prepares tools and utensils used in making salad sauces Prepares salad sauces Preserves the sauces for further use Uses the sauces for suitable salads | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Make salads in the desired taste, texture and appearance using vegetables and prepare for service with appropriate sauce | The Learner knows and understands: • The importance of salad in the menu • Fruits and vegetables used in salads • Salad garnitures • Salad dressing and decoration • Areas of use for salads • Service utensils • Fresh service of salads | The Learner is able to: • Prepare salad by following instructions • Make sure to serve fresh | The Learner: Makes salads using vegetables and prepares for service by: • Preparing equipment and ingredients for making salads • Making list of characteristics of fruits and vegetables used in salads • Making a salad following the instructions in the recipe • Decorating and dressing in an appropriate plate • Preparing for service with an appropriate sauce • Making sure it is served fresh |
| Performance Criteria | |||
| Prepares tools and ingredients for making salads Makes a list of fruits and vegetables to make salads Prepares a salad by following the instructions Prepares and decorates on a suitable plate Prepares for service with appropriate sauce Makes sure it is served fresh | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Make salads in the desired taste, texture and appearance using grains and pasta and prepare for service with appropriate sauce | The Learner knows and understands: • Types of grains and pasta used in making salads • Types of salads made by using grains and salads and the instructions to make these salads | The Learner is able to: • Make the salad following instructions in the recipe • Make sure the salad is served fresh | The Learner: Makes salads using grains and pasta and prepares for service by: • Making list of grains and salads used in salads • Preparing equipment and ingredients • Making a salad following the instructions • Decorating and dressing on an appropriate plate • Preparing for service with an appropriate sauce • Making sure the salad is served fresh |
| Performance Criteria | |||
| Makes a list of grains and salads used in salads Prepares equipment and ingredients Makes a salad following the instructions Decorates and dresses on an appropriate plate Prepares for service with an appropriate sauce Makes sure the salad is served fresh | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Make salads in the desired taste, texture and appearance using legume and prepare for service with appropriate sauce | The Learner knows and understands: • Legume used in salads • Preparing legume for salads • Types of salads prepared using legume and the instructions to make them | The Learner is able to: • Prepare a salad following the instructions on a recipe • Make sure the salad is served fresh | The Learner: Makes salads using legume and prepares for service by: • Making list of the legume used in making salads • Preparing equipment and ingredients • Preparing a salad following the instructions • Decorating and dressing on an appropriate plate • Making sure the salad is served fresh |
| Performance Criteria | |||
| Makes a list of the legume used in preparing salads Prepares equipment and ingredients Prepares a salad following the instructions Decorates and dresses on an appropriate plate Makes sure the salad is served fresh | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Make salads in the desired taste, texture and appearance using meat and entrails and prepare for service with appropriate sauce | The Learner knows and understands: • Meat and entrails used in making salads • Delicatessen used in making salads • Instructions and steps to follow when making salads | The Learner is able to: • Prepare a salad following the instructions • Make sure the salad is served fresh | The Learner: Makes salads using meat and entrails and prepares for service by: • Making list of meat and entrails used in salads • Preparing equipment and ingredients • Preparing a salad following instructions • Decorating and dressing in an appropriate plate • Preparing for service with an appropriate sauce • Making sure the salad is served fresh |
| Performance Criteria | |||
| Makes a list of meat and entrails used in salads Prepares equipment and ingredients Prepares a salad following instructions Decorates and dresses in a suitable plate Prepares for service with an appropriate sauce Makes sure the salad is served fresh | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 6. Make salads in the desired taste, texture and appearance using seafood and prepare for service with appropriate sauce | The Learner knows and understands: • Seafood used in salads • Salad types and steps to follow | The Learner is able to: • Make the salad following instructions • Make sure the salad is served fresh | The Learner: Makes salads using seafood and prepares for service by: • Making list of seafood used in salads • Preparing equipment and ingredients • Preparing a salad following instructions • Decorating and dressing in an appropriate plate • Preparing for service with an appropriate sauce • Making sure the salad is served fresh |
| Performance Criteria | |||
| Makes a list of seafood used in salads Prepares equipment and ingredients Prepares a salad following instructions Decorates and dresses in a suitable plate Prepares for service with an appropriate sauce Makes sure the salad is served fresh | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 7. Prepare international salads according to their type and characteristics and prepare for service | The Learner knows and understands: • The importance of international salads in the kitchen • International salads and steps to follow when making them | The Learner is able to: • Make salad following the instructions • Make sure the salad is served fresh | The Learner: Prepares international and prepares for service by: • Making list of equipment and ingredients to make salads • Preparing salads following the steps and instructions • Decorating and dressing in an appropriate plate • Making sure the salad is served fresh |
| Performance Criteria | |||
| Makes a list of equipment and ingredients to make salads Prepares salads following the steps and instructions Decorates and dresses in a suitable plate Makes sure the salad is served fresh | |||
| Output | |||
| • Prepared sauces for the specific type of salad • Prepared salads using vegetables • Prepared salads using grains and pasta • Prepared salads using legume • Prepared salads using meat and entrails • Prepared salads using seafood • Prepared international salads | |||
