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.