Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK030 | Eggs | 24 | 1,2 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Select fresh eggs and prepare them according to the cooking method | The Learner knows and understands: • Points to consider when checking for fresh and spoiled eggs • Points to consider when cooking eggs • Storing the eggs • Food where eggs are used • Cooking methods for eggs | The Learner is able to: • Prepare the eggs for cooking • Check the eggs to see if they are fresh or spoiled • Separate the egg white from the egg yolk • Whip the egg | The Learner: Selects fresh eggs and prepare them according to the cooking method by: • Preparing the equipment necessary for cooking eggs • Preparing eggs for cooking • Checking the eggs to see if they are fresh or spoiled • Following measures for personal care, hygiene and cleanliness |
| Performance Criteria | |||
| Prepares the equipment necessary for cooking eggs Prepares eggs for cooking Checks the eggs to see if they are fresh or spoiled Follows measures for personal care, hygiene and cleanliness | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Cook eggs with or without shell by using the boiling method | The Learner knows and understands: • Points to consider when boiling eggs • Boiling types and where they are used | The Learner is able to: • Boil with shell on • Set boiling time • Cook soft-boiled eggs • Cook medium-boiled eggs • Cook hard-boiled eggs • Prepare Oeufs an glace • Prepare Oeufs farci • Prepare Oeuts poche • Boil without shell (poche) • Prepare Oeufs poche augraten (egg gratin) • Prepare Oeufs Florentine (egg with spinach) • Prepare Oeufs Poche ala Turgue • Prepare Oeufs an cocotte (egg in mould) | The Learner: Cooks eggs with or without shell by using the boiling method by: • Setting the time for boiling eggs with shell • Preparing soft-boiled eggs • Preparing medium-boiled eggs • Preparing hard-boiled eggs • Preparing Oeufs an glace • Preparing Oeufs farci • Preparing Oeuts poche • Preparing varieties of boiled egg without shell (poche) • Preparing Oeufs poche augraten (gratin egg) • Preparing Oeufs Florentine (egg with spinach) • Preparing Oeufs Poche ala Turgue • Preparing Oeufs an cocotte (egg in mould) • Following personal care, hygiene and cleanliness when working |
| Performance Criteria | |||
| Sets the time for boiling eggs with shell Prepares soft-boiled eggs Prepares medium-boiled eggs Prepares hard-boiled eggs Prepares Oeufs an glace Prepares Oeufs farci Prepares Oeuts poche Prepares varieties of boiled egg without shell (poche) Prepares Oeufs poche augraten (gratin egg) Prepares Oeufs Florentine (egg with spinach) Prepares Oeufs Poche ala Turgue Prepares Oeufs an cocotte (egg in mould) Follows personal care, hygiene and cleanliness when working | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Cook omelet according to the cooking methods | The Learner knows and understands: • The place and importance of omelets in a menu • Principles of preparing an omelets • Prepare garnish for omelet s • Types of omelet s • Types of serving omelets | The Learner is able to: • Cook plain omelet • Cook various types of omelet | The Learner: Cooks omelet according to the cooking methods by: • Cooking plain omelet • Cooking omelet varieties according to the cooking methods • Preparing hot omelet for service with garnish • Following personal care, hygiene and cleanliness when working |
| Performance Criteria | |||
| Prepares equipment for cooking omelets Cooks plsain omelet Cooks omelet varieties according to the cooking methods Prepares hot omelet for service with garnish Follows personal care, hygiene and cleanliness when working | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Cook pancakes and crepes according to the cooking methods | The Learner knows and understands: • Principles of preparing dough for crepe and pancake • Equipment to use when preparing crepe and pancake • Use of crepe and pancake • Garnish and sauces for crepe and pancake • Preparation of crepe and pancake • Cooking crepe and pancake | The Learner is able to: • Prepare the necessary equipment for cooking crepe and pancake • Prepare dough for crepe and pancake • Cook crepe and pancake • Prepare sample products from crepe and pancake | The Learner: Cooks pancakes and crepes according to the cooking methods by: • Preparing equipment necessary to cook crepe and pancake • Preparing dough for crepe and pancake • Cooking crepe and pancake • Preparing sample product from crepe and pancake • Following personal care, hygiene and cleanliness when working |
| Performance Criteria | |||
| Prepares equipment necessary to cook crepe and pancake Prepares dough for crepe and pancake Cooks crepe and pancake Prepares sample product from crepe and pancake Follows personal care, hygiene and cleanliness when working | |||
| Output | |||
| • Fresh eggs prepared according to the cooking method • Eggs cooked via boiling methods • Varieties of omelets prepared according to the cooking methods • Pancakes and crepes prepared according to the cooking methods | |||
