Learning Outcome



Name of the unit: Prepare first courses (pasta, rice and similar)

Qualification: Cook

Professional area: Hospitality industry, tourism, event management, housekeeping

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Prepare first courses identifying the ingredients, the preparation techniques and cooking methods to be used.



Knowledge

The beneficiary is able to...

- understand    the marketable goods in order to identify the ingredients for the preparation of first courses.  

- understand    the basic recipes for the preparation of first courses.  

- understand    the theoretical knowledge of ingredients, preparation techniques, cooking methods and their goodness and quality indicators for the preparation of fir  

Skills

The beneficiary is able to...

- prepare    first courses identifying the proper ingredients.          

- prepare    different first courses, apllying the cooking techniques of the case.          

- take    the raw materials and the semi-finished products in a sufficient quantity for the realization of the planned dishes and to pre-treat the ingredients w          

Competences

The beneficiary is able to...

- identify    the ingredients (raw materials and semi-finished products) most suitable to achieve the programmed dishes.          

- apply    indipendently different recipes for the preparation of different types of first courses.          

- select    autonomously the raw materials evaluating their quality.