AGREEMENT n LLP-LDV-TOI-10-IT-538

Transcription

1 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 the views only of the author, and the Commission cannot be held responsible for any use which may be made of the

2 UNIT n. 4 To manage the raw materials QUALIFICATION EQF LEVEL ECVET CREDIT POINTS Fast Food Employee 2 27 The is able to: LEARNING OUTCOMES IN TERMS OF COMPETENCE 1. Store goods 2. Monitor the characteristics and quality of ingredients 3. Guarantee preservation of ingredients and semi-finished products 1. To monitor the characteristics and quality of ingredients the subject must know how to: receive the goods delivered by the supplier verify that the quantities/qualities of the goods match the order and the previously compiled order form if appropriate, assign a code to the incoming goods evaluate the appropriate placement of the ingredients in accordance with the layout of the storage area arrange the goods in the appropriate containers or cold stores arrange the goods on the shelves according to their expiration date being sure to respect the procedures in the areas of hygiene, food safety and workplace safety 2. To monitor the characteristics and quality of goods the subject must know how to: check that the ingredients are intact verify the products freshness and quality check their expiration date check the state of preservation of ingredients and evaluate their usability report or, if appropriate, dispose of ingredients that are not intact or have expired respect the hygienic standards of foods while handling the ingredients 3. To Guarantee preservation of ingredients and semi-finished products the subject must know how to: evaluate the intactness of ingredients and their sensory characteristics based on this evaluation, choose the best preservation system for the type of food seal the containers if necessary, including a description of the contents and the date on which it was stored distribute the ingredients and semi-processed products in containers/cold stores according to the indicated storage temperature being sure to respect procedures envisaged by regulations on food hygiene and the best hygiene practices

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4 COGNITIVE LEARNING OUTCOMES To Illustrate the criteria to follow to guarantee food hygiene To describe the sensory characteristics of food of plant origin and animal origin, though relevant parameters and indicators used to evaluate them To Illustrate the procedures for the preservation and treatment of foods, and the principles of sanitary hygienic selfcontrol To Illustrate the operation of workplace safety and control devices SKILL LEARNING OUTCOMES To apply appropriate seals and separating different types of foods To apply workplace safety regulations To use food preservation techniques To check that the packaging of ingredients is intact To perform visual and olfactory examination of the ingredients To choose the best conservation for the type of food INTERPRETATION OF LEVEL To be able to: 1. Store goods 2. Monitor the characteristics and quality of ingredients 3. Guarantee preservation of ingredients and semi-finished products 1. The subject must demonstrate that he/she can: determine the preservation of available foodstuffs, checking that they are intact and their expiration dates 2. distribute the ingredients in containers and places appropriate for their preservation, based on the characteristics of each ingredient or semi-finished product 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 indicators are: number of identified foodstuffs that are not intact number of identified foodstuffs that have expired number of correctly preserved ingredients and semi-finished products pertinence of the cited motivations the degree of correctness and completeness of the preservation procedure implemented respect for the process standards envisaged by regulations on food preservation and handling

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6 Mandatory / optional Optional indications EVALUATION PROCEDURES Type of test Classification Written tests Closed-ended questions multiple choice Oral tests 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 X X closed-ended questions X Traditional tests Essays Interviews Practical tests Checklist observations Simulated performance Technical reports Checklist observations Technical reports of of X X Problems Exercises (e.g. equations) structured X semi-structured unstructured process-related X product-related X X process-related X product-related X

7 Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit yes NO

8 UNIT n. 5 To manage the cooking of the semi-processed foods QUALIFICATION EQF LEVEL ECVET CREDIT POINTS FAST FOOD EMPLOYEE 2 36 The subject is able to: 1. Baking precooked pizza 2. Fry deep-frozen food 3. Cook semi-processed meat LEARNING OUTCOMES IN TERMS OF COMPETENCE 1. To Baking precooked pizza the subject must know how to: put the precooked pizza in the specific baking tin for electric ovens programme the timer for the cooking duration remove the pizza from the oven with the specific utensils cut the pizza into even portions being sure to respect the health and hygiene standards of the products being handled, and best hygienic practices 2. To Fry deep-frozen food the subject must know how to: prepare a deep-fryer with the type of oil and the amount needed to fry the specific product bring the oil to the temperature suited for the type of food and cooking required correctly place the right amount of food in the deep-fryer complete the preparation with any additional ingredients that are required being sure to respect the health and hygiene standards of the products being handled, and best hygienic practices 3. To Cook semi-processed meat the subject must know how to: choose the type of meat to use for the recipe check its freshness and intactness correctly place the semi-processed meat on the cooktop check the proper degree of cooking of the semi-processed meat correctly remove the semi-processed meat from the cooktop being sure to respect the health and hygiene standards of the products being handled, and best hygienic practices

9 COGNITIVE LEARNING OUTCOMES To show the operation of cooking equipment To describe the types of utensils and their characteristics To describe the characteristics of the cooking methods used for the meats To show the frying procedures To describe the types of utensils and their characteristics To describe the types of deep-fryers and their characteristics To show the laws concerning the preservation and treatment of foods, and the principles of health and hygiene checks to be conducted To show the best hygienic practices To describe the basic elements of food classification (characteristics of foods of plant origin, animal origin, beverages) To show the types of frying oils and their characteristics To show the types of cooking techniques To show the elements of thermodynamics To show the characteristics of baking in an electric oven To show the types of oven equipment To describe the sensory characteristics of food of plant origin and animal origin, though relevant parameters and indicators used to evaluate them SKILL LEARNING OUTCOMES To evaluate parameters indicating the status of the oven To use oven equipment To use utensils (pots, knives, forks, ladles, etc.) To apply the law regarding the regarding workplace safety and accident prevention (legislative framework of reference Risk assessment) To apply the laws on food preservation and processing (HACCP)

10 To be able to: 1. Baking precooked pizza 2. Fry deep-frozen food 3. Cook semi-processed meat 1. The subject must demonstrate that he/she can: based on the process standards envisaged by the brand, bake a pizza in a electric oven 2. based on the process standards envisaged by the brand, fry food according to the type of deep-frozen food to be fried, operating the deep-fryer correctly 3. cook semi-finished meats, preparing them correctly on the cooktop and checking the degree of cooking INTERPRETATION OF LEVEL evenly baked pizza The indicators are: no burnt areas on the crust or ingredients no undercooked, burnt or oil-soaked food correct use of the deep-fryer correct activation of the procedure proper degree of cooking of the meat correct placement of the meat on the cooktop correct use of the grill

11 Mandatory / optional Optional indications EVALUATION PROCEDURES Type of test Classification Written tests Closed-ended questions multiple choice Oral tests 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 X open-ended questions X questions to be completed (free wording) fill in the blanks (free wording) mini-cases (with open-ended questions) X Case solutions with open-ended questions X X closed-ended questions Traditional tests Essays Interviews Practical tests Checklist observations Simulated performance Technical reports Checklist observations Technical reports of of X X Problems Exercises (e.g. equations) structured semi-structured X unstructured process-related X product-related X X process-related X product-related X

12 Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit yes NO

13 UNIT n. 6 To assemble semi-processed foods QUALIFICATION EQF LEVEL ECVET CREDIT POINTS FAST FOOD EMPLOYEE 2 27 LEARNING OUTCOMES IN TERMS OF COMPETENCE The subject is able to 1. Assemble sandwiches 2. Prepare mixed salads (pasta, vegetable, etc.) 3. Prepare semi-processed/processed vegetables 1. To Assemble sandwiches the subject must know how to: prepare sandwiches and any other ingredients on the griddle ensure that the food is cooked properly assemble and fill the sandwich using the ingredients appropriately package the finished product being sure to respect the health and hygiene standards of the products being handled, and best hygienic practices 2. To Prepare mixed salads (pasta, vegetable, etc.) the subject must know how to: assemble the ingredients required to prepare mixed salads season the ingredients required to prepare mixed salads prepare/package the finished product in specific spaces/containers being sure to respect the health and hygiene standards of the products being handled, and best hygienic practices

14 3. To Prepare semi-processed/processed vegetables the subject must know how to: choose the type of vegetable to be used, taking into account the quantities envisaged by the recipes check that they are fresh and intact peel the vegetables wash the vegetables, using special containers and products (e.g. sodium bicarbonate) cut the vegetables in the shapes and sizes required assemble the required amount of vegetables, according to the standard procedure season them according to the standard procedure or specific requirements portion them in specific containers being sure to observe the recipe preparation time, the health and hygiene standards of the products being handled, and best hygienic practices

15 COGNITIVE LEARNING OUTCOMES To show the procedures for cooking vegetables and their characteristics (steaming, grilling, boiling) To show the laws concerning the preservation and treatment of foods, and the principles of health and hygiene checks to be conducted To show the best hygienic practices To describe the sensory characteristics of food of plant origin and animal origin, though relevant parameters and indicators used to evaluate them To show the laws regarding workplace safety and accident prevention To describe the types of utensils and their characteristics To describe the basic elements of food classification (characteristics of foods of plant origin, animal origin, beverages) To show the types of frying oils and their characteristics SKILL LEARNING OUTCOMES To use the types of utensils and their characteristics To apply the procedures for cooking vegetables and their characteristics (steaming, grilling, boiling) To apply the laws concerning the preservation and treatment of foods, and the principles of health and hygiene checks to be conducted To apply the best hygienic practices To apply the laws regarding workplace safety and accident prevention

16 INTERPRETATION OF LEVEL To be able to: 1. Assemble sandwiches 2. Prepare mixed salads (pasta, vegetable, etc.) 3. Prepare semi-processed/processed vegetables 1. The subject must demonstrate that he/she can: following the recipes envisaged by the brand, prepare sandwiches complete with all the cooked and raw ingredients, and assemble them, based on: 2. cooking characteristics of raw ingredients type of filling called for by the recipe characteristics of the finished product applicable hygiene and safety regulations prepare plates of mixed salads (pasta, vegetable, etc.) complete with all appropriately prepared cooked and raw ingredients, based on: 3. cooking characteristics of raw ingredients type of dressing called for by the recipe characteristics of the finished product applicable hygiene and safety regulations following the recipe to be made, prepare semi-finished vegetables, dividing them into specific containers The indicators are: appropriate amount of ingredients according to the type of filling to be prepared appropriate cooking of the ingredients product assembled appropriately correct quantity and proportions of ingredients suitable condiment correct blend of ingredients appropriate cooking of the ingredients correct quantity and proportions of ingredients correct distribution in containers

17 Mandatory / optional Optional indications EVALUATION PROCEDURES Type of test Classification Written tests Closed-ended questions multiple choice Oral tests 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 X open-ended questions X questions to be completed (free wording) fill in the blanks (free wording) mini-cases (with open-ended questions) X Case solutions with open-ended questions X X closed-ended questions Traditional tests Essays Interviews Practical tests Checklist observations Simulated performance Technical reports Checklist observations Technical reports of of X X Problems Exercises (e.g. equations) structured semi-structured X unstructured process-related X product-related X X process-related X product-related X

18 Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit yes NO

19 UNIT n. 7 To assist customers eating at tables and the bar counter QUALIFICATION EQF LEVEL ECVET CREDIT POINTS FAST FOOD EMPLOYEE 2 45 LEARNING OUTCOMES IN TERMS OF COMPETENCE The subject is able to: 1. Illustrate the range of catering services offered 2. Make sales at the bar counter 3. Draw up the bill 4. Assist customers eating at tables and the bar counter 5. Handle incoming and outgoing customers 1. To Illustrate the range of catering services offered the subject must know how to: illustrate the food menu illustrate the beverage list illustrate the buffet service illustrate the characteristics of the venue recommend the daily specials taking care to be courteous and cordial, and communicate clearly 2.To Make sales at the bar counter the subject must know how to: prepare the hot or cold beverage requested by the customer check that what was ordered matches what is on the receipt if a cash-register receipt is rung up place the ordered hot or cold drink in front of the customer, checking that all necessary accessories are available (spoon, sugar, lemon, etc.) ask the customer of he/she needs anything else prepare the bill and give it to the customer handle the cash register or take the bill to the cashier bring the customer the receipt and any change that is due thank the customer, checking that everything has been satisfactory taking care to be precise and courteous, and using the appropriate service procedures

20 3. To Draw up 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 4. To Assist customers eating at tables and the bar counter the subject must know how to: replenish condiments, bread and beverages, as required clear tables when appropriate, respecting the order of service take any additional orders make note of additional orders give new orders to the kitchen or bar solve minor problems during the meal (need to change cutlery, napkins, glasses, plates; bring stain-remover, etc.) taking care to communicate clearly while serving, paying the utmost attention and care towards the customer s needs, and working quickly 5. Handle incoming and outgoing customers the subject must know how to: accompany the customer to the table illustrate the menu and drink list deal with critical aspects and problems raised by the customer give the bill to the customer make the most of customers suggestions taking care to communicate clearly and courteously while waiting on customers RISULTATI DI APPRENDIMENTO CONOSCITIVI To show the laws on food hygiene: food deterioration, intoxication and toxic infections, crosscontamination, food preservation, the principles of the HACCP system, best practices for handling and serving food and beverages, procedures for cleaning and sanitising the area and equipment To show the elements of bookkeeping and tax concepts (various types of payment, cashregister receipt, invoice/receipt, cash register) To show the elements of communication: communication theory and techniques, approaches to welcoming guests, knowing what to recommend to customers, dealing with complaints,

21 saying goodbye to the customer To describe the types of dishes and beverages of a service catering SKILL LEARNING OUTCOMES To apply the criteria and procedures to manage the commercial operation in a catering service To use sector terminology in a foreign languages To use the elements of communication: communication theory and techniques, approaches to welcoming guests, knowing what to recommend to customers, dealing with complaints, saying goodbye to the customer To use the techniques of the food preservation INTERPRETATION OF LEVEL To be able to: 1. Illustrate the range of catering services offered 2. Make sales at the bar counter 3. Draw up the bill 4. Assist customers eating at tables and the bar counter 5. Handle incoming and outgoing customers 1. The subject must demonstrate that he/she can: clearly illustrate the menu, list of beverages and offered services 2. describe the sales procedure for the products, explaining how to illustrate the product, manage receipt of payment and say goodbye to the customer 3. draw up a bill following the indications given and counting out change 4. illustrate customer-service procedures during table service, describing how to handle specific problems or the most common criticisms The indicators are: correct and complete information regarding the menu, list of beverages and offered services complete procedure correct explanation of offered products correct performance of cashier operations complete procedure pertinence of the cited solutions

22 5. illustrate the procedure for welcoming customers, describing how to handle specific problems or the most common criticisms complete procedure pertinence of the cited solutions

23 Mandatory / optional Optional indications EVALUATION PROCEDURES Type of test Classification Written tests Closed-ended questions X multiple choice X Oral tests 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 X open-ended questions questions to be completed (free wording) fill in the blanks (free wording) mini-cases (with open-ended questions) X Case solutions with open-ended questions X closed-ended questions Traditional tests X Essays Interviews Practical tests Checklist observations Simulated performance Technical reports Checklist observations Technical reports of of X Problems Exercises (e.g. equations) X structured semi-structured X unstructured process-related product-related X process-related X product-related X X

24 Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit yes NO