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Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications in tourism.

AGREEMENT n° LLP-LDV-TOI-10-IT-538

UNIT FRAMEWORK ABOUT THE

GASTRONOMY EXPERT QUALIFICATION


UNIT n. 4

Managing the process of food and beverages production

QUALIFICATION EQF LEVEL ECVET CREDIT POINTS

Gastronomy Expert 2 54

.

LEARNING OUTCOMES IN TERMS OF COMPETENCE

The subject is able to: 1. Identify and monitor features and quality of raw materials and semi-finished products 2. Adopt preservation systems of raw materials and semi-finished products 3. Use equipment and tools for cleaning and preparation of raw materials and semi-finished

products 4. Prepare fish, meat and vegetables semi-finished products and mixes. 5. Apply cooking techniques to meat, vegetables, fish, pasta and rice dishes

1. To Identify and monitor features and quality of raw materials and semi-finished products the

subject must know how:

check the intactness and quality of ingredients

check the expiration date

verify the need for new ingredients

report or, if appropriate, dispose of ingredients that are not intact or have expired

being sure to respect procedures envisaged for food hygiene and timing for correct use, and

adapting to special needs (events, holidays, etc.)

2. To Adopt preservation systems of raw materials and semi-finished products the subject must

know how:

check the intactness and quality of ingredients

place/preserve the ingredients or semi-processed products in appropriate containers /

cold stores

being sure to respect established procedures for food hygiene, preservation systems for

ingredients, semi-processed products and finished products, and procedures for prevention and

workplace safety


3. To Use equipment and tools for cleaning and preparation of raw materials and semi-finished

products the subject must know how:

organise the mobile workstation, setting it up with all the equipment and instruments required

to prepare the recipe

check the working order of the equipment

selecting the cooking times and methods for the preparation

being sure to respect procedures envisaged by regulations on food hygiene and workplace

safety, production timing and the quality of the finished product

4. To Prepare fish, meat and vegetables semi-finished products and mixes the subject must know how: select utensils and equipment (also combined) to clean and cut ingredients and semi-

processed products

wash, cut and prepare vegetables according to the sizes, forms and required cooking

methods

clean, scale, fillet, portion and prepare fish according to the sizes, forms and required cooking

methods

clean, cut, section, bone and portion meat according to the sizes, forms and required cooking

methods;


safety, production time and the quality of the finished/semi-processed product

5. To Apply cooking techniques to meat, vegetables, fish, pasta and rice dishes the subject must know how: select utensils and equipment (also combined) to cook ingredients and semi-processed

products

prepare timers, temperatures and equipment for cooking meat, vegetable, fish, pasta and rice

dishes

being sure to respect the health and hygiene standards of the products being handled, timing and

instructions


COGNITIVE LEARNING OUTCOMES

To show the laws regarding the health and safety of food products

To describe the elements of food classification (characteristics of foods of plant origin, animal

origin, beverages)

To show the food-preservation techniques

To describe parameters, indicators and indexes for evaluating the characteristics, quality and

intactness of ingredients

To describe the stocking and refrigeration procedures (temperatures and techniques for deep-

freezing, reconstituting and thawing dishes)

To describe the machines for preserving and refrigerating foods and beverages (blast chillers,

freezers, refrigerators, cold stores, vacuum machines, refrigerated counters)

To describe the equipment present in the kitchen and its operation

To describe the cycle for transforming, processing and preserving meat and fish: phases,

activities and technologies

To describe the elements of the chemistry and transformation of food

To describe the techniques for cutting foods of plant and animal origin

To describe the anatomy and physiology of animals and cuts of meat

To describe the principles, aims and fields of application of HACCP and reference legislation

To show the hygiene of the work environment and equipment

To show the regulations regarding workplace safety

To describe the measures for the protection of safety in the workplace and for food

processing

To describe the main cooking techniques (blanching, boiling, braising, frying, roasting, grilling,

etc).

SKILL LEARNING OUTCOMES

To apply techniques for cutting foods of plant and animal origin

To check and evaluate ingredients and semi-processed products

To communicate appropriately the state of preservation of ingredients that have been

checked/evaluated

To preserve products

To reconstitute products

To monitor the temperature of machines for preserving and refrigerating foods and beverages

To use equipment present in the kitchen

To process of meat and fish products


To respect laws regarding workplace safety and hygiene

To recognise the sensory characteristics of processed food

INTERPRETATION OF LEVEL

To be able to: 1. Identify and monitor features and quality of raw materials and semi-finished products 2. Adopt preservation systems of raw materials and semi-finished products 3. Use equipment and tools for cleaning and preparation of raw materials and semi-finished

products 4. Prepare fish, meat and vegetables semi-finished products and mixes. 5. Apply cooking techniques to meat, vegetables, fish, pasta and rice dishes

The subject must demonstrate that he/she can: The indicators are:

1.

determine the preservation of available foodstuffs, checking that they are intact and their expiration dates

number of identified foodstuffs that are not intact

number of identified foodstuffs that have expired

2.

distribute the ingredients in containers and places appropriate for their preservation, based on the characteristics of each ingredient or semi-finished product

number of correctly preserved ingredients and semi-finished products

pertinence of the cited motivations

3. perform, in the correct sequence, the most

appropriate preservation according to the type of food, explaining the reasons for the choices that have been made, based on: - characteristics of the available equipment - regulations for the preservation and

handling of food (HACCP)

the degree of correctness and completeness of the preservation procedure implemented

respect for the process standards envisaged by regulations on food preservation and handling

4.

prepare a meat/fish mixture using the most appropriate utensils and equipment for the preparation phases, explaining the reasons, based on:

- characteristics of the available equipment

- the choice of product(s)

- cutting techniques

- preparation/cooking techniques

degree of correctness and completeness of the preparation procedure implemented

pertinence of the cited motivations


EVALUATION PROCEDURES

Type of test

Ma

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Classification

Op

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Written tests

Closed-ended questions

▪ multiple choice

▪ questions to be completed (with the choice of a set of options)

▪ fill in the blanks (with the choice of a set of options)

▪ mini-cases (with multiple choice

questions)

▪ matching questions Open-ended questions ▪ open-ended questions

▪ questions to be completed (free

wording)

▪ fill in the blanks (free wording)

▪ mini-cases (with open-ended questions) Case solutions

▪ with open-ended questions ▪ closed-ended questions

“Traditional” tests ▪ Essays ▪ Problems ▪ Exercises (e.g. equations)

Oral tests Interviews

X

▪ structured X ▪ semi-structured

▪ unstructured Practical tests Checklist of

observations X ▪ process-related X ▪ product-related X

Technical reports Simulated

performance Checklist of observations

X ▪ process-related X ▪ product-related X

Technical reports


Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit

yes

NO


UNIT n. 5

To arrange the work environment for customers




The subject is able to:

1. Keep in order and hygiene of kitchen/dining room/bar and related equipment 2. Arrange the work environment and related equipment

1. To Keep in order and hygiene of kitchen/dining room/bar and related equipment the subject

must know how to:

clean, sanitise and tidy up the service area in a functional manner

clean and sanitise small and large equipment

clean and sanitise containers that have been used

get rid of (or otherwise allocate) waste from products that have been served

being sure to optimise logistics and observe envisaged health and hygiene standards.

2.To Arrange the work environment and related equipment the subject must know how to:

prepare and use service equipment, setting it up in the proper order


safety


To describe the mise in place procedure (kitchen, tables, bar counter, dining room)

To show the laws regarding the health and safety of food products

To show the laws regarding the workplace safety and accident prevention

To show the regulations regarding workplace hygiene

To describe the types of utensils and work equipment

To show the techniques for setting dining room and bar service

To describe the techniques for using kitchen/dining room/bar utensils and equipment



To maintain/clean/tidy rooms and equipment

To apply laws regarding workplace safety and hygiene

To check the level of hygiene of the room, equipment and utensils

To decide/choose the service equipment

To check the operation/efficiency of equipment for preparing food and beverages

To use service equipment and utensils

To apply workplace safety regulations

To apply regulations governing food preservation


To be able to:

1. Keep in order and hygiene of kitchen/dining room/bar and related equipment 2. Arrange the work environment and related equipment

The subject must demonstrate that he/she

can: The indicators are:

1. perform, in the correct sequence, the most appropriate cleaning, sanitising and reorganisation operations, explaining the reasons for the choices that have been made, based on:

- characteristics of the available cleaning and sanitising equipment

- characteristics of available sanitising and cleaning products

- regulations regarding the health and safety of food products

- regulations regarding workplace safety

degree of correctness and completeness of the cleaning and sanitising procedures

respect for the process standards envisaged by regulations on food hygiene and workplace safety

2. perform mise en place operations in the correct sequence, explaining the reasons for the choices that have been made, based on:

- characteristics of the available equipment/utensils

- regulations regarding the health and safety of food products

- regulations regarding workplace safety

degree of correctness and completeness of the mise en place operations

appropriateness of the selected instruments



Type of test

Ma

nd

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ry /

op

tio

na

l

Classification

Op

tio

na

l

ind

ica

tio

ns

Written tests


▪ multiple choice

▪ questions to be completed (with the

choice of a set of options)

▪ fill in the blanks (with the choice of a set

of options)

▪ mini-cases (with multiple choice questions)


▪ questions to be completed (free wording)






X

▪ structured ▪ semi-structured x




performance

Checklist of

observations X ▪ process-related X

▪ product-related X Technical reports


Validation If not, enclosing report comments or specific standards /

documentation related to the descriptive profile / Unit

yes

NO


UNIT n. 6

To deliver catering service




The subject is able to:

1. Serve food and beverages at the bar counter 2. Help the customer at the table 3. Prepare the bill

1. To serve food and beverages at the bar counter the subject must know how to:

serve hot and cold food

prepare and serve hot and cold beverages

prepare and serve snacks and sandwiches

thank the customer, checking that everything has been satisfactory

taking care to be precise and courteous, and using the appropriate service procedures

2. To help the customer at the table the subject must know how to: greet the customer

check the reservation or availability of seating

accompany the customer to the table

describe the offer of a type of food or beverage

take the order, noting customer requests or needs

give the order to the kitchen or bar

reset the table based on the order that has been placed

serve the right food and beverage as ordered

manage complaints

clear tables when appropriate, respecting the order of service

taking care to communicate clearly while serving, paying the utmost attention and care towards

the customer’s needs

3. To prepare the bill the subject must know how to:

calculate the bill

give the bill to the customer


ask what type of receipt is required, if necessary

handle the cash register or take the bill to the cashier

give the customer the receipt and any change that is due

thank the customer, checking that everything has been satisfactory

being sure to be precise and courteous


To apply the procedure for using the cash register

To show the types and techniques of dining room/bar service

To show the techniques for communicating with customers

To show the foreign terminology specific to the sector

To describe the techniques for serving food and beverages

To show the techniques for communicating with customers


To communicate in foreign languages

To apply procedures for handing outgoing customers

To use the cash register

To apply collection procedures


To be able to

1. Serve food and beverages at the bar counter 2. Help the customer at the table 3. Prepare the bill

The subject must demonstrate that he/she can: The indicators are:

1. follow the procedure for preparing and serving a beverage/snack, explaining the reasons for the techniques used, based on:

- characteristics of the available equipment/utensils - characteristics of the selected products - regulations regarding the health and safety of food

products

beverages and snacks prepared ad served according to quality standards, and respecting current health and safety regulations

2. simulate a type of table service based on a specific style of communication

degree of correctness in performing the service

suitable style of communication


record the transaction based on what was served correctly recorded transaction



Type of test

Ma

nd

ato

ry /

op

tio

na

l

Classification

Op

tio

na

l

ind

ica

tio

ns

Written tests


▪ multiple choice

▪ questions to be completed (with the

choice of a set of options)

▪ fill in the blanks (with the choice of a set

of options)

▪ mini-cases (with multiple choice questions)


▪ questions to be completed (free wording)






X

▪ structured ▪ semi-structured x




performance

Checklist of

observations X ▪ process-related X

▪ product-related X Technical reports


Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit

yes

NO

Documents

Transparency for Mobility in Tourism: transfer and making ... · PDF fileUse equipment and tools ... select utensils and equipment ... To describe the measures for the protection of