View Unit : Principles of preparing, cooking and finishing fresh pasta dishes

Unit

Unit Reference Number

T/502/8266

Qualification Framework

QCF

Title

Principles of preparing, cooking and finishing fresh pasta dishes

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.4 Hospitality and Catering

Unit Grading Structure

Pass

Assessment Guidance

N/A

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Know how to prepare fresh pasta dishes	1.1	Describe quality points in fresh pasta
		1.2	Explain the reasons for using different preparation methods
		1.3	Describe corrective actions if there are quality problems with ingredients
		1.4	Identify the tools and equipment used when carrying out different preparation methods
		1.5	Describe the importance of using the correct equipment and techniques when carrying out different preparation methods
2	Know how to cook fresh pasta dishes	2.1	Describe cooking methods for fresh pasta dishes
		2.2	Explain how to identify when pasta is cooked correctly
		2.3	State the temperature for cooking complex pasta dishes
3	Know how to finish fresh pasta dishes	3.1	Describe the finishing methods for fresh pasta dishes
		3.2	Describe the characteristics of finished complex pasta dishes
		3.3	State methods to minimise common faults in fresh pasta dishes
		3.4	State the correct temperature for holding and serving complex pasta dishes
		3.5	State how to store complex pasta dishes

Equivalent Units

There are no equivalences to display.