ECVET Database
Welcome to the Database for ECVET Learning Units and Outcomes!
This database is a growing collection of contents defined by project coordinators from all over Europe.
Defining ECVET learning units and outcomes is a challenging task. With this database we aim to give valuable ideas for adapting and developing own individual outcomes. Besides, you can transfer all contents directly to a Learning Agreement template.
Please regularly check for updates if there are contents for your sectors of interest – and if not, join our community and start sharing your expertise!
As not-registered user:
- You can view and print the contents.
After registration/login there are several additional opportunities:
- You can add own learning units and outcomes that will get online after an administrative check by our experts
- You can take over and edit already existing units
- You can use your new or already existing contents and transfer them to an ECVET Learning Agreement that you can create online and discuss with your partners and learners.
ECVET Learning Units and Outcomes
Detail: Here you find a detailled view of the learning unit.
Print: Click here to print the learning unit.
Takeover to a learning agreement: Click here if you want to take over data into the corresponding part of an ECVET learning agreement in order to safe them as pdf, adapt and print them.
Prepares meals
Conduct a working activity as employed or autonomous worker
Practice as a qualified attendant (skilled worker) to the kitchen
Plan the food and wine offer and define the need for supply
Operate in the catering sector
Prepare and store semi-finished products (kitchen)
Prepare hot and cold appetizers
Prepare first courses (pasta, rice and similar)
Prepare second courses (meat, fish and similar)
Prepare various dishes based on eggs and / or cheese
Prepare traditional Umbrian dishes
Prepare patisserie products
Prepare stuffing and decoration (cakes and desserts)
Monitor the stocks of food
Organise workplace and program the sequence of order processing
Coordinate collaborators in the realization of the service
Loop the hygiene assurance system and cleanliness of the workplace
Work safely in the field of catering services
Assess the quality of the service offered to the clients