Learning Outcome

Name of the unit: Organise workplace and program the sequence of order processing

Qualification: Cook

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

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Organise the mobile workplace according to the preparation of receipt and define the sequence of order processing, and accordingly assign tasks to the members of the kitchen staff.

Knowledge

The beneficiary is able to...

- understand    the kitchen tools: characteristics, functioning and uses; control and security devices; and concerning the technical terminology.  

- understand    the organisation of the mobile workplace in order to be able to fix it according to the preparation of the recipes to realize and be able to define se  

- understand    the management of factors and of time in order to be able to organise the staff of the kitchen and manage parallel operations which require the use of  

Skills

The beneficiary is able to...

- organize    the mobile workplace with tools and instruments.          

- analyze    the orders from the dining-room and define the sequence of order processing.          

- modify    the order of the different phases of preparation of the dishes, based on the detection of possible delays.          

Competences

The beneficiary is able to...

- set up    the organization of the mobile workplace, choosing the right tools and complying with safety and hygiene standards.          

- adapt    the organization of the mobile workplace based on what emerges from the analysis of the orders and establishes the sequence of actions to be performed          

- manage    time, human resources and materials so as to flexibly organize the various steps necessary to make the dishes even on the basis of possible upgrades a