Learning Outcome
Name of the unit: Prepare and store semi-finished products (kitchen)
Qualification: Cook
Professional area: Hospitality industry, tourism, event management, housekeeping
EQF-level: 3
Level of the participant: Intermediate
Description of the unit: Prepare and store the semi-finished products in view of their use for the finished dishes and their subsequent marketing.
Knowledge
The beneficiary is able to...
- understand the sector of marketable goods.
- understand the safe handling and processing of semi-finished raw products.
- understand sizing techniques, filleting and cleaning of meat and fish.
- understand the recipes for the preparation of sauces and condiments.
- understand the basic theoretical knowledge necessary for preparing sweet and savory dough to be suitable for their use in the preparation of the dishes.
Skills
The beneficiary is able to...
- prepare and store semi-finished products for the subsequent preparation of the dishes phases.
- process safely semi-finished raw products.
- size using the appropriate techniques, filleting and cleaning meat and fish.
- apply the recipes for the preparation of sauces and condiments.
- prepare sweet and savory dough to use for the preparation of dishes.
Competences
The beneficiary is able to...
- choose the right system of storage and preparation of semi-finished products.
- apply the appropriate processing and handling of semi-finished raw products.
- use different filetting, cleaning and sizing techniques according to type of meat and fish.
- prepare different types of sauces and condiments.
- prepare the appropriate sweet and savory dough to use for the preparation of dishes.