AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE KITCHEN PORTER QUALIFICATION
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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 UNITS FRAMEWORK ABOUT THE KITCHEN PORTER QUALIFICATION the views only of the author, and the Commission cannot be held responsible for any use which may be made of the
2 UNIT 4 to keep specific equipment clean and in order in the kitchen QUALIFICATION EQF LEVEL ECVET CREDIT POINTS KITCHEN PORTER 1 19,5 LEARNING OUTCOMES IN TERMS OF COMPETENCE The subject is able to: 1. Keep specific equipment clean and in order in the kitchen 1. To keep specific equipment clean and in order in the kitchen 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 waste from processed products that cannot be used dispose of organic and inorganic waste during and after processing of finished and semiprocessed products being sure to optimise logistics and observe envisaged health and hygiene standards. COGNITIVE LEARNING OUTCOMES To show the laws regarding the hygiene and safety of food products To show the laws regarding workplace safety and accident prevention To describe the elements of logistics To show the characteristics of sanitising and cleaning products To show the instructions on handling cleaning and sanitising equipment To show the laws regarding waste disposal SKILL LEARNING OUTCOMES
3 To maintain/clean/tidy the rooms and equipment To apply the laws regarding workplace safety and hygiene To use the sanitising and cleaning products To use cleaning and sanitising equipment To separate the organic and inorganic waste INTERPRETATION OF LEVEL To be able to: 1. Keep specific equipment clean and in order in the kitchen The subject must demonstrate that The indicators are: he/she can: 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
4 Mandatory / optional Optional indications EVALUATION PROCEDURES Type of test Classification Written tests Closed-ended questions Open-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 questions to be completed (free wording) Oral tests Practical tests Simulated performance Case solutions Traditional tests Interviews Checklist of observations Technical reports Checklist of observations Technical reports fill in the blanks (free wording) mini-cases (with open-ended questions) with open-ended questions closed-ended questions Essays Problems Exercises (e.g. equations) structured semi-structured unstructured process-related product-related process-related product-related
5 Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit yes NO
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