BEM Micro-credential                                

Training and Methodical Center of Vocational Education and Training in Donetsk Region

 

BEM content

(for all partners)

 Title / name of the credential Cooking dumplings from unleavened dough
Function of the micro-credentials / purpose Deepening professional competencies and practical skills in making dumplings from unleavened dough. Professional development of students in the production of culinary products from flour.
Possible target groups Employees of food service enterprises, socially vulnerable groups, the unemployed, and adults.
Branch / sector of application Processing industry / cook of flour products
Fields of application / work environment Enterprises producing culinary products from flour, vocational education institutions, and employment centers.
Typical work / professional tasks Preparation of unleavened dough. Preparation of filling and minced meat for dumplings from unleavened dough.
Learning outcomes (personal and job related) Knowledge

The student knows and understands:

–         structure and rules of operation of equipment, tools, organization of production

of the flour mill;

–         the procedure for receiving raw materials from the warehouse and from the supplier;

–         types and signs of flour quality;

– types of improvers to change the gluten

content of flour;

–         rules for preparing flour, eggs, and liquid for kneading unleavened dough;

–         requirements for the quality of the kneaded dough;

–         conditions and shelf life of unleavened dough.

 Skills

–        determine the types and quality of flour;

–        use improvers to change the gluten content of flour;

–        comply with the conditions and shelf life of unleavened dough;

–       create, execute and use documents in professional activities.

– perform calculations when making unleavened dough.

 Competences (autonomy / responsibility)

–   prepares equipment, tools, and the workplace for use;

–    produces unleavened dough in accordance with the technological map;

–   controls the quality of the mixed unleavened dough.
Validation Criteria Procedures
Conformity;

Flexibility and target orientation;

Reliability

 Creation of an examination

commission (EC);

The student performs the exam task;

Decision of the EC;

Delivery of a certificate or digital badge
Recognised / accepted (documented by MoU) Documented by MoU:

1.  “Galya Baluvana, sole proprietorship of L. Sokolova.

2.  “Celentano, sole proprietorship of O. G. Sokolova.

3.  “The Pab”, individual entrepreneur Sumrak G. G.

4.  “Magic City”, Sumrak O. A.
Provider(s) Kramatorsk Higher Vocational School. Vocational education institutions, and enterprises, private and public sector.
Additional information

(if needed)

 Entry level / prerequisites Duration of study 3.5 weeks / 128 classroom hours / 4.2 ECTS.
Possible duration (recommendation)
Specific content (national)

 

 Position in the chain of educational programmes 1.  Professional and theoretical training – 48 hours.

2.  Professional and practical training – 76 hours.

3.  Qualifying trial work – 4 hours.

4.  State qualification certification – 4 hours.
Reference to NQF
Credits