Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
811ORK049Rice241,2
Key technical outcomeKnowledgeSkillsCompetence
1. Prepare grains to cook rice as per the instructions.The Learner knows and understands:

• Grains and cereals used in cooking rice
• Points to consider when preparing grains and cereals
• The importance of rice in the menu
The Learner is able to:

• Prepare ingredients to cook rice
The Learner:

Prepares grains to cook rice by:

• Making list of grains and cereals to cook rice
• Making list of grains and cereals used in cooking rice
• Preparing equipment and ingredients to cook rice
• Combing out grains and cereals to cook rice
• Washing grains and cereals to cook rice
• Straining the grains and cereals to cook rice
Performance Criteria
Makes a list of grains and cereal products to be used when cooking rice
Makes a list of points to consider when preparing grains and cereal products
Prepares the tools and utensils to cook rice
Sorts out the grains in order to cook rice
Washes the grains in order to cook rice
Soaks the grains if necessary
Drains the grains
Key technical outcomeKnowledgeSkillsCompetence
2. Cook rice applying various cooking methodsThe Learner knows and understands:

• Equipment and ingredients used in cooking rice
• Methods for cooking rice
• Points to consider when cooking rice
The Learner is able to:

• Cook rice using frying, bathing and boiling methods
• Brew
• Prepare for service.
The Learner:

Cooks rice applying various cooking methods by:

• Making list of cooking methods for rice
• Preparing equipment and ingredients
• Cooking rice using frying method
• Cooking rice using bathing method
• Cooking rice using boiling method
• Preparing rice for service
Performance Criteria
Makes a list of methods to cook rice
Prepares the tools and utensils
Cooks rice using the frying method
Cooks rice using the soaking method
Cooks rice using the boiling method
Prepares the rice for service
Key technical outcomeKnowledgeSkillsCompetence
3. Cook rice from international cuisineThe Learner knows and understands:

• The importance of rice in the international cuisine
• Rice from various international cuisine

The Learner is able to:

• Prepare different types of rice from international cuisine
The Learner:

Cooks rice from international cuisine by:

• Making list of rice varieties from international cuisine
• Preparing equipment and ingredients
• Selecting a recipe for an international rice dish and preparing it
Performance Criteria
Makes a list of rice varieties from international cuisine
Prepares equipment and ingredients
Selects a recipe for an international rice dish and prepare it
Prepares the rice for service
Key technical outcomeKnowledgeSkillsCompetence
4. Cook rice from Turkish Cuisine in the desired texture, colour, taste and appearance and prepare for service

The Learner knows and understands:

• The importance of rice dish in the Turkish Cuisine
• The types and varieties of rice in the Turkish Cuisine
• Points to consider when preparing for service
The Learner is able to:

• Cook and prepare for service Turkish Cuisine rice dishes
The Learner:

Cooks rice from Turkish Cuisine and prepares for service by:

• Making list of Turkish Cuisine Rice dishes
• Preparing equipment and utensils
• Selecting a rice dish recipe
• Cooking the rice dish following the instructions
• Brewing the rice
• Preparing for service
Performance Criteria
Makes a list of Turkish Cuisine Rice dishes
Prepares equipment and utensils
Selects a rice dish recipe
Cooks the rice dish following the instructions
Brews the rice
Prepares for service
Output
• Prepared grains to cook rice
• Cooked rice applying various cooking methods
• Cooked rice from international cuisine
• Cooked rice from Turkish Cuisine
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