BEM Micro-credential

 

Rokytne Professional Lyceum

 

BEM content

(for all partners)

 Title/name of the credential Preparation of meat dishes
Function of the micro-credentials / purpose Improving the qualifications of an individual or an employee of an organization (company)
Possible target groups Individuals, employees of public catering establishments, employees of catering companies
Branch/sector of application Catering establishment
Fields of application / work environment Preparation of dishes in restaurants, cafes, canteens, catering companies, fast food establishments.
Typical work/professional tasks –         Follow the recipe and sequence of technological operations for preparing meat dishes

–        To have the technologies of cooking meat dishes

–        Select sauces, side dishes and decorate dishes using elements of modern decor
Learning outcomes (personal and job related) Knowledgе

To know:

– The types of technological equipment used in the preparation of meat dishes;

– The rules for selecting ingredients in terms of quality and quantity in accordance with the technological requirements for preparing meat dishes;

– The recipe and sequence of technological operations for preparing meat dishes;

– The rules for selecting sauces and side dishes for meat dishes;

– The conditions and terms of storage of meat dishes;

– Output standards and serving temperature of meat dishes;

– The rules for design, portioning, serving of meat dishes.

 Skills

– Select tools and use tools and equipment safely when preparing meat dishes;

– Calculate the number of ingredients according to the number of portions;

– Follow the recipe and sequence of technological operations for preparing meat dishes;

– Select sauces and garnishes for dishes;

– Check the quality of meat dishes according to organoleptic indicators;

– Design dishes using elements of modern decor;

– Observe the rules of release and serving temperature of dishes;

– Observe the conditions and terms of storage of meat dishes.

 Competences (autonomy/responsibility)

– Ability to prepare meat dishes, organize the workplace;

– Prepares meat dishes;

– Decorates dishes using elements of modern decor;

– Observes sanitary standards;

– Follows the rules of labor safety.
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) Name of companies

Rokytnivskyi District Union of Consumer Societies, cafe “Polissya”, cafe “Levada”
Provider(s)  Private and public sector. Rokytne Professional Lyceum
Additional information

(if needed)

 Entry level / prerequisites 150 hours (5 ECTS)

 
Possible duration (recommendation)
Specific content (national)

 

 Position in the chain of educational programmes An independent unit that can be integrated when acquiring the profession “Cook”
Reference to NQF
Credits