Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
811ORK050Pasta241,2
Key technical outcomeKnowledgeSkillsCompetence
1. Select appropriate equipment and ingredients for the type of pasta and prepare itThe 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 outcomeKnowledgeSkillsCompetence
2. Cook pasta and serve with appropriate sauce and garnitureThe 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 outcomeKnowledgeSkillsCompetence
3. Prepare and cook international pasta varietiesThe 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 outcomeKnowledgeSkillsCompetence
Output
• Boiled pasta
• Cooked and served pasta with appropriate sauces
• Prepared and cooked international pasta