Learning Outcome



Name of the unit: Prepare second courses (meat, fish 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 the main second dishes of meat and fish products by identifying the ingredients, preparation techniques and cooking methods to use.



Knowledge

The beneficiary is able to...

- understand    the basic recipes for the preparation of second courses based on meat; ï‚  the basic recipe for the preparation of second dishes based on fish product  

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

- understand    the theoretical knowledge of ingredients, preparation techniques, cooking methods and their goodness and quality indicators, in order to prepare main  

Skills

The beneficiary is able to...

- prepare    second courses identifying the proper ingredients.          

- prepare    different second courses based on fish, applying 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          

- 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    autonomously the necessary ingredients correctly and apply methodologies and procedures to prepare second courses based on meat.          

- identify    autonomously the necessary ingredients correctly and apply methodologies and procedures to prepare second courses based on fish.          

- apply    indipendently the procedures necessary to make products suitable for preparing recipes of second courses based on meat, taking in account the required          

- apply    indipendently the procedures necessary to make products suitable for preparing recipes of second courses based on seafood, taking in account the requ