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    Salad

    Uploaded by

    Emmer
    This document outlines the learning outcomes and assessment criteria for a module on preparing salads and dressings. The module consists of 4 learning outcomes covering mise en place, preparing various salads and dressings, presenting salads and dressings, and storing salads and dressings. For each outcome, the document describes the assessment criteria, required contents and topics, necessary equipment and supplies, and assessment methods which involve demonstrations, observations, and written or oral questions. The overall goal is for students to learn the skills and knowledge required to properly prepare, present, and store salads and dressings according to enterprise standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Salad

    Uploaded by

    Emmer
    2K views12 pages
    This document outlines the learning outcomes and assessment criteria for a module on preparing salads and dressings. The module consists of 4 learning outcomes covering mise en place, preparing various salads and dressings, presenting salads and dressings, and storing salads and dressings. For each outcome, the document describes the assessment criteria, required contents and topics, necessary equipment and supplies, and assessment methods which involve demonstrations, observations, and written or oral questions. The overall goal is for students to learn the skills and knowledge required to properly prepare, present, and store salads and dressings according to enterprise standards.

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    Modules

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    This document outlines the learning outcomes and assessment criteria for a module on preparing salads and dressings. The module consists of 4 learning outcomes covering mise en place, preparing various salads and dressings, presenting salads and dressings, and storing salads and dressings. For each outcome, the document describes the assessment criteria, required contents and topics, necessary equipment and supplies, and assessment methods which involve demonstrations, observations, and written or oral questions. The overall goal is for students to learn the skills and knowledge required to properly prepare, present, and store salads and dressings according to enterprise standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views12 pages

    Salad

    Uploaded by

    Emmer
    This document outlines the learning outcomes and assessment criteria for a module on preparing salads and dressings. The module consists of 4 learning outcomes covering mise en place, preparing various salads and dressings, presenting salads and dressings, and storing salads and dressings. For each outcome, the document describes the assessment criteria, required contents and topics, necessary equipment and supplies, and assessment methods which involve demonstrations, observations, and written or oral questions. The overall goal is for students to learn the skills and knowledge required to properly prepare, present, and store salads and dressings according to enterprise standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 12

    NAME: _____________________________________ Date: ____________

    Qualification:_______________________

    MODULE CONTENT
    UNIT OF COMPETENCY

    Prepare salads and dressing

    MODULE TITLE

    Preparing salads and dressing

    MODULE DESCRIPTOR:
    This unit deals with the skills and knowledge
    required in preparing and presenting salads and dressings
    NOMINAL DURATION:

    24 hours

    LEARNING OUTCOMES:
    LO1. Perform Mise en place
    LO2. Prepare variety of salads and dressings
    LO3. Present a variety of salads and dressings
    LO4. Store salads and dressings

    LO1. PERFORM MISE EN PLACE


    ASSESSMENT CRITERIA:
    1. Tools, utensils and equipment are cleaned, sanitized and prepared
    based on the required tasks
    2. Ingredients are identified correctly, according to standard recipes, recipe
    cards or enterprise requirements
    3. Ingredients are assembled according to correct quantity, type and quality
    required
    4. Ingredients are prepared based on the required form and time frame
    5. Frozen ingredients are thawed following enterprise procedures.
    6. Where necessary, raw ingredients are washed with clean potable water.

    CONTENTS:

    Variety and ingredients of salads from different recipes.


    Classification of salads
    Tools, equipments, utensils needed in preparing salads
    Historical development and current trends in appetizers
    Suitable commodities and food combinations for use in salads
    Compatible dressings and sauces for incorporating into salads
    Nutritional values of salads and the effects of cooking
    Common culinary terms on salads which are used in the industry
    Safe work practices on using knives
    Principles and practices of hygiene including appropriate dress
    Logical and time efficient work flow
    Waste minimization techniques and environmental considerations in
    specific relation to salads
    Preparation of dishes for customers within typical workplace time
    constraints

    CONDITIONS: The students/trainees must be provided with the following:


    EQUIPMENT

    SUPPLIES & MATERIALS

    Elect Selection of salads


    ric, gas or
    Leafy
    induction ranges
    Non-leafy

    Ove
    Protein
    ns, including
    combi ovens
    Combination

    Micr
    Congealed
    owaves
    Fruit

    Grills
    and griddles
    Cooked

    Dee

    Dressings
    p fryers
    and sauces may include

    Sala
    but not limited to:
    manders
    - Egg oil emulsions

    Food
    - Vinegar oil dressings
    processors
    - Salsa

    Blen
    - Fruit sauces
    ders
    - Others

    Mixe
    - Cold dressings
    rs

    Slice
    rs

    EQUIPMENT

    Pans

    Uten
    sils

    Tiltin
    g fry pan

    Stea
    mers

    Bain
    e marie

    Man
    doline

    LCD
    Projector
    (Optional)

    Over
    head Projector
    (Optional for
    lecture)

    Tele
    vision and
    multimedia player

    Whit
    eboard
    TOOLS
    -

    pots and pans


    bowls and
    Plastic wrap
    Aluminum foil
    measuring cups
    weighing scales
    cleaning materials
    and
    - linen
    - tea towels
    - serviettes
    - table cloth
    - aprons
    - uniforms
    - hair restraints
    toque,
    caps,
    hairnets
    LEARNING
    MATERIALS

    SUPPLIES & MATERIALS

    EQUIPMENT

    uals

    o (CD)

    SUPPLIES & MATERIALS

    Man
    Book
    Vide

    METHODOLOGIES:

    Discussion/ demonstration
    Oral questioning
    Video viewing

    ASSESSMENT METHODS:

    Direct observation
    Demonstration
    Written or oral questions
    Review of portfolios of evidence and third party workplace reports of on-thejob performance by the candidate, e.g. menus

    LO2. PREPARE VARIETY OF SALAD AND DRESSINGS


    ASSESSMENT CRITERIA:
    1. Variety of salads are prepared using fresh (seasonal) ingredients
    according to acceptable enterprise standards to maximize eating
    qualities, characteristics and taste
    2. Dressings are prepared suitable to either incorporate into, or accompany
    salads
    3. Prepared salads ad dressings are tasted and seasoned in accordance
    with the required taste
    4. Workplace safety and hygienic procedures are followed according to
    enterprise and legal requirements
    CONTENTS:

    Types and classification of salads


    Types of Salad dressings
    Compatible dressing and sauces for incorporating into salads
    Food combinations use in salad and dressings
    Common problems on salads and salad dressing preparation and how to
    identify and rectify them
    Nutritional values of salad
    Safe work practices in preparing salad
    Principles and practices of hygiene

    CONDITIONS: The students/trainees must be provided with the following:


    EQUIPMENT

    LCD
    Projector
    (Optional)

    Over
    head Projector
    (Optional for
    lecture)

    Tele
    vision and
    multimedia player

    Whit
    eboard

    Elect
    ric, gas or

    SUPPLIES & MATERIALS

    Selection of salads
    Leafy
    Non-leafy
    Protein
    Combination
    Congealed
    Fruit
    Cooked

    Dressings
    and sauces may include
    but not limited to:
    - Egg oil emulsions

    EQUIPMENT

    induction ranges

    Ove
    ns, including
    combi ovens

    Micr
    owaves

    Grills
    and griddles

    Dee
    p fryers

    Sala
    manders

    Food
    processors

    Blen
    ders

    Mixe
    rs

    Slice
    rs

    Pans

    Uten
    sils

    Tiltin
    g fry pan

    Stea
    mers

    Bain
    e marie

    Man
    doline
    TOOLS
    -

    pots and pans


    bowls and
    Plastic wrap
    Aluminum foil
    measuring cups
    weighing scales
    cleaning materials
    and
    linen
    tea towels
    serviettes
    table cloth

    SUPPLIES & MATERIALS

    Vinegar oil dressings


    Salsa
    Fruit sauces
    Others
    -Cold dressings
    -

    EQUIPMENT

    SUPPLIES & MATERIALS

    aprons
    uniforms
    hair restraints
    toque,
    caps,
    hairnets

    LEARNING
    MATERIALS

    uals

    o (CD)

    Man
    Book
    Vide

    METHODOLOGIES:

    Discussion/ demonstration
    Video viewing

    ASSESSMENT METHODS:

    Direct observation
    Demonstration
    Written or oral questions to
    Review of portfolios of evidence and third party workplace reports of onthe-job performance by the candidate, e.g. menus

    LO3. PRESENT A VARIETY OF SALADS AND DRESSINGS


    ASSESSMENT CRITERIA:
    1.
    2.
    3.
    4.

    Suitable plate are selected according to enterprise standards


    Salads are presented attractively according to enterprise standards
    Salads and dressing are accompanied based on clients requirements
    Salads and dressings are presented hygienically, logically and
    sequentially within the required timeframe

    CONTENTS:

    Attractive presentation techniques


    Factors to consider in plating salad
    Common culinary terms on salad and dressings
    Hygienic principles and practices
    Logical and time efficient work flow
    Principles and techniques of presenting salad and sauces according to
    industry standards
    Organizational skills and teamwork
    Safe work practices
    Waste minimization techniques and environment-friendly practices

    CONDITIONS: The students/trainees must be provided with the following:


    EQUIPMENT

    LCD
    Projector
    (Optional)

    Over
    head Projector
    (Optional for
    lecture)

    Tele
    vision and
    multimedia player

    Whit
    eboard
    TOOLS
    -

    pots and pans


    bowls and

    SUPPLIES & MATERIALS

    Selection of salads
    Leafy
    Non-leafy
    Protein
    Combination
    Congealed
    Fruit
    Cooked

    Dressings
    and sauces may include
    but not limited to:
    - Egg oil emulsions
    - Vinegar oil dressings
    - Salsa

    EQUIPMENT

    Plastic wrap
    Aluminum foil
    measuring cups
    weighing scales
    cleaning materials
    and
    - linen
    - tea towels
    - serviettes
    - table cloth
    - aprons
    - uniforms
    - hair restraints
    toque,
    caps,
    hairnets

    SUPPLIES & MATERIALS

    Fruit sauces
    Others
    -Cold dressings
    -

    LEARNING
    MATERIALS

    uals

    o (CD)

    Man
    Book
    Vide

    METHODOLOGIES:

    Discussion/ demonstration
    Video viewing

    ASSESSMENT METHODS:

    Direct observation
    Demonstration
    Written or oral questioning
    Review of portfolios of evidence and third party workplace reports of
    on-the-job performance by the candidate, e.g. menus

    LO4. STORE SALADS AND DRESSINGS


    ASSESSMENT CRITERIA:
    1. Salads are kept in appropriate conditions based on enterprise procedures
    2. Required containers are used and stored in proper temperature to
    maintain freshness, quality and taste

    CONTENTS:

    Storing techniques, temperature, safety and hygiene standards in


    storing salads and dressing
    Safe work practices applied in storing and handling of salads and dressings
    Logical and time efficient work flow

    CONDITIONS: The students/trainees must be provided with the following:


    EQUIPMENT

    LCD
    Projector
    (Optional)

    Over
    head Projector
    (Optional for
    lecture)

    Tele
    vision and
    multimedia player

    Whit
    eboard
    LEARNING
    MATERIALS

    uals

    o (CD)

    ric, gas or

    Man
    Book
    Vide
    Elect

    SUPPLIES & MATERIALS

    Selection of salads
    Leafy
    Non-leafy
    Protein
    Combination
    Congealed
    Fruit
    Cooked

    Dressings
    and sauces may include
    but not limited to:
    - Egg oil emulsions
    - Vinegar oil dressings
    - Salsa
    - Fruit sauces
    - Others
    -Cold dressings
    -

    EQUIPMENT

    induction ranges

    Ove
    ns, including
    combi ovens

    Micr
    owaves

    Grills
    and griddles

    Dee
    p fryers

    Sala
    manders

    Food
    processors

    Blen
    ders

    Mixe
    rs

    Slice
    rs

    Pans

    Uten
    sils

    Tiltin
    g fry pan

    Stea
    mers

    Bain
    e marie

    Man
    doline
    TOOLS
    -

    pots and pans


    bowls and
    Plastic wrap
    Aluminum foil
    measuring cups
    weighing scales
    cleaning materials
    and
    linen
    tea towels
    serviettes
    table cloth

    SUPPLIES & MATERIALS

    EQUIPMENT

    aprons
    uniforms
    hair restraints
    toque,
    caps,
    hairnets

    METHODOLOGIES:

    Discussion/ demonstration
    Video viewing

    ASSESSMENT METHODS:

    Direct observation
    Demonstration
    Written or oral questioning

    SUPPLIES & MATERIALS

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