Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK050 | Pasta | 24 | 1,2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Select appropriate equipment and ingredients for the type of pasta and prepare it | The Learner knows and understands: • The nutritional value and structure of pasta • Characteristics of a quality pasta • The importance pasta in the menu • Areas of use for pasta • Types of pasta • Points to consider when cooking pasta | The Learner is able to: • Boil the pasta • Set the cooking duration | The Learner: Selects appropriate equipment and ingredients for the type of pasta and prepares it by: • Telling the nutritional value and structure of pasta • Making list of characteristics of quality pasta • Boiling the pasta • Storing and preserving until later use |
| Performance Criteria | |||
| States the nutritional value and structure of pasta Makes a list of characteristics of quality pasta Boils the pasta Stores and preserves until later use | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Cook pasta and serve with appropriate sauce and garniture | The Learner knows and understands: • Pasta garniture • Pasta sauces • Instructions for macaroni and cheese • Preparing pasta dish with garniture and sauce | The Learner is able to: • Prepare Bolognaise Sauce • Prepare Napolitana Sauce • Prepare Milanese Sauce • Prepare Macaroni and Cheese • Prepare pasta for service with garniture and sauce | The Learner: Cooks pasta and serves by: • Preparing garniture for pasta service • Preparing the appropriate sauce following the instructions • Cooking the pasta as per the recipe • Preparing for service with garniture and sauces |
| Performance Criteria | |||
| Prepares garniture for pasta service Prepares the appropriate sauce following the instructions Cooks the pasta as per the recipe Prepares for service with garniture and sauces | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Prepare and cook international pasta varieties | The Learner knows and understands: • International pasta types | The Learner is able to: • Prepare Ravioli and Cannelloni dough • Prepare and cook Ravioli and Cannelloni • Prepare and cook Lasagna • Prepare for service | The Learner: Prepares and cooks international pasta varieties by: • Making list of international pasta types • Preparing equipment and ingredients • Preparing Ravioli as per the recipe • Preparing Cannollini as per the recipe • Preparing Lasagna as per the recipe • Preparing for service |
| Performance Criteria | |||
| Makes a list of international pasta types Prepares equipment and ingredients Prepares Ravioli according to the recipe Prepares Cannelloni according to the recipe Prepares Lasagne according to the recipe Prepares for service | |||
| Key technical outcome | Knowledge | Skills | Competence |
| Output | |||
| • Boiled pasta • Cooked and served pasta with appropriate sauces • Prepared and cooked international pasta | |||
