VOCATIONAL EDUCATION AND TRAINING STANDARD OF A COOK

THE REPUBLIC OF LITHUANIA MINISTRY OF EDUCATION AND SCIENCE MINISTRY OF SOCIAL SECURITY AND LABOUR VOCATIONAL EDUCATION AND TRAINING STANDARD OF A COOK Vocational education level 3 Vilnius, 2008

EUROPOS SĄJUNGA PROFESINIO MOKYMO METODIKOS CENTRAS Europos socialinis fondas ŠVIETIMO IR MOKSLO MINISTERIJA KURKIME ATEITĮ DRAUGE! Development of the Standard was financed by European Union and by the Republic of Lithuania under the Project No BPD2004-ESF-2.4.0-01-04/0156 Development of the System of VET Standards Development of the Standard was coordinated by the Methodological Centre for Vocational Education and Training Profesinio mokymo metodikos centras, 2008

APPROVED by the Order No. ISAK-1970/A1-279 of the Minister of Education and Science of the Republic of Lithuania and the Minister of Social Security and Labour of the Republic of Lithuania as of 8 October, 2007 VOCATIONAL EDUCATION AND TRAINING STANDARD OF A COOK I. DETAILS OF THE VET STANDARD 1. Vocational education level 3 rd. 2. State code S381104. 3. Qualification awarded cook. 4. Basic education lower secondary. II. CONTENT OF THE VET STANDARD 5. Brief description of occupational activity: 5.1. The VET Standard of a Cook (hereinafter referred to as the Standard ) has been developed taking into account changes on the labour market, findings of the qualification study carried out by the Standards Development Working Group and based on experience in other countries. The present Standard serves as a basis for the development of a training programme of vocational education level 3. 5.2. The Standard defines the minimum training requirements of a Cook for working in the following main activity areas: preparation of a workplace; selection and preparation of foodstuffs and raw materials; preparation of semi-products; preparation of dishes. 5.3. A Cook shall choose high quality foodstuffs and raw materials for preparation of dishes, use modern equipments and technologies, work following workers safety and health as well as fire prevention and hygiene A Cook shall measure quality of foodstuffs and raw materials based on their sensory qualities, estimate the amount of foodstuffs required for preparation of semi-products and dishes, choose thermal preparation methods for hot and cold dishes, and prepare them for serving. For a successful professional career a Cook shall require theoretical knowledge and practical skills, continuous interest in new developments, further training and improvement. 5.4. A Cook is expected to demonstrate the following personal qualities: work discipline, physical stamina, creativity, integrity, diligence, tidiness, responsibility. 6. The objective of a Cook is to cook dishes and prepare them for serving. 7. Activity areas and competencies of a Cook are listed in Appendix 1 of the Standard. 8. The scope of Cook s competencies, training objectives and competency assessment are provided in Appendix 2 of the Standard. 9. A Cook is expected to demonstrate the following general abilities: 9.1. individual and team work; 9.2. initiative; 9.3. command of a foreign language; 9.4. artistic perception; 9.5. precision; 9.6. willingness to improve. 10. Final qualification assessment:

10.1. The qualification of a Cook shall be awarded to a pupil who has completed the whole training programme, acquired competencies defined in the Standard and has been given a positive final qualification evaluation. 10.2. In accordance with the competency assessment criteria listed in the Standard, the following is tested and evaluated: 10.2.1. during the training process - all competencies defined in the Standard; 10.2.2. during the final qualification assessment - selected competencies. 10.3. Organisation and performance of the final qualification assessment and issuance of documents is regulated by the Ministry of Education and Science of the Republic of Lithuania.

Appendix 1 of the VET Standard of a Cook AREAS OF ACTIVITY AND COMPETENCIES OF A COOK Areas of Activity Competencies 1. Preparation of the workplace 1.1. Choosing working equipments, inventory, tools 1.2. Working safely 1.3. Preparing cook s workplace 2. Selection and preparation of foodstuffs and raw materials 2.1. Choosing foodstuffs and raw materials for preparation of dishes 2.2. Identifying quality of foodstuffs and raw materials 2.3. Preparing foodstuffs and raw materials for preparation of semi-products and dishes 3. Preparation of semi-products 3.1. Estimating the required amounts of foodstuffs 3.2. Preparing various semi-products 3.3. Identifying quality of semi-products 4. Preparation of dishes 4.1. Choosing and applying thermal preparation methods 4.2. Preparing hot and cold dishes 4.3. Preparing dishes for serving 4.4. Assessing quality of dishes

Appendix 2 of the VET Standard of a Cook RANGE OF COOK S COMPETENCIES, TRAINING OBJECTIVES AND COMPETENCY ASSESSMENT Areas of Activity 1. Preparation of the workplace Description of Competencies Competencies Range of Competencies 1.1. Choosing working equipments, inventory, tools Purpose of equipments, tools, inventory and operation principles 1.2. Working safely Electric safety, fire prevention, workers' safety and health, hygiene Labour laws. First medical aid. Environmental Training Objectives 1.1.1. Good knowledge of classification of technological equipments based on operation principles 1.1.2. Choosing technological equipments, tools, and inventory based on technological processes and production volumes 1.1.3. Good knowledge of operation principles of technological equipments and their safety requirements 1.1.4. Preparing for operation technological equipments, inventory, tools 1.2.1. Applying civil safety, fire prevention, workers safety and health, and hygiene 1.2.2. Good knowledge of environmental requirements 1.2.3. Providing first medical aid 1.2.4. Organising work in extreme situations 1.2.5. Good knowledge of labour laws 1.2.6. Good knowledge of the main economic patterns 1.2.7. Good knowledge of labour Competency Assessment Explaining classification of technological equipments based on operation principles. Explaining operation principles of equipments and tools, their safety Specifying tools, equipments, inventory and explaining their role. Specifying electric safety, fire prevention, workers' safety and health, and hygiene Explaining environmental Providing first medical aid. Specifying the main

2. Selection and preparation of foodstuffs and raw materials 1.3. Preparing cook s workplace 2.1. Choosing foodstuffs and raw materials for preparation of dishes 2.2. Identifying quality of foodstuffs and raw materials Work and personal hygiene Workplace requirements and rules. Work: preparation of cook s workplace following Classification, features, and types of foodstuffs and raw materials. Requirements for foodstuffs and raw materials, storage conditions. Tasks: choosing foodstuffs and raw materials for preparation of dishes. Nutrition value, signs of freshness and deterioration, standards. market requirements labour laws. Specifying the main economic concepts. 1.3.1. Good knowledge of types of facilities in a catering institution 1.3.2. Good knowledge of workplace requirements and rules 1.3.3. Applying work and personal hygiene requirements 1.3.4. Preparing the workplace in compliance with work safety and work hygiene requirements 1.3.5. Good knowledge of sanitary requirements for food producers 1.3.6. Good knowledge of work organisation principles in the kitchen 2.1.1. Classifying foodstuffs and raw materials 2.1.2. Describing features of foodstuffs and raw materials 2.1.3. Good knowledge of types of foodstuffs and raw materials 2.1.4. Good knowledge of the importance of ecological foodstuffs 2.1.5. Choosing foodstuffs and raw materials according to their purpose based on recipes 2.1.6. Describing ways of purchasing foodstuffs considering market conditions 2.2.1. Identifying freshness and deterioration signs of foodstuffs and raw materials Tasks: assessing 2.2.2. Good knowledge of ways of Describing types of facilities in a catering institution. Explaining work and personal hygiene Explaining sanitary and labour market Preparing the workplace for a specific technological operation. Specifying and describing foodstuffs and raw materials. Choosing foodstuffs and raw materials for preparation of dishes according to recipes. Explaining the importance of ecological products for human nutrition. Explaining ways of purchasing foodstuffs. Describing nutrition value of foodstuffs and raw materials. Explaining signs of

3. Preparation of semi-products 2.3. Preparing foodstuffs and raw materials for preparation of semiproducts and dishes 3.1. Estimating the required amounts of foodstuffs foodstuffs quality based on their sensory qualities. identifying quality of foodstuffs and raw materials 2.2.3. Providing appropriate foodstuff storage conditions 2.2.4. Good knowledge of foodstuff standardisation 2.2.5. Describing package labelling of foodstuffs and raw materials 2.2.6. Assessing foodstuffs quality based on their sensory qualities 2.2.7. Describing nutrition value of foodstuffs Technological operations, tools, equipments of foodstuffs and raw materials, their operation rules. Tasks: preparing foodstuffs and raw materials. 2.3.1. Describing technological operations for preparation of foodstuffs and raw materials 2.3.2. Using equipments and tools for preparation of foodstuffs and raw materials 2.3.3. Preparing foodstuffs and raw materials for preparation of semiproducts and dishes Recipes, technological cards. Foodstuffs norms. 3.1.1. Using collections of recipes and technological cards 3.1.2. Developing technological cards Tasks: estimating the 3.1.3. Handling accounting documents freshness and deterioration of foodstuffs, their storage conditions. Specifying ways of identifying foodstuffs quality. Describing foodstuffs standardisation and package labelling. Identifying quality of foodstuffs and raw materials based on their sensory qualities. Describing technological processes of preparation of foodstuffs and raw materials. Choosing equipments, tools and explaining their operation rules. Preparing foodstuffs and raw materials for preparation of semiproducts and dishes. Developing a technological card. Explaining the principles of

4. Preparation of dishes 3.2. Preparing various semi-products 3.3. Identifying quality of semi-products 4.1. Choosing and applying thermal preparation methods required amounts of foodstuffs using information technologies. 3.1.4. Estimating the required amounts of foodstuffs and raw materials for preparation of semi-products and dishes 3.1.5. Developing catering institution s production programme Classification of semiproducts, their types. Semi-products preparation technologies. Tools, equipments. Tasks: carrying out technological operations for preparation of semiproducts. Semi-products quality Tasks: assessing semiproducts quality based 3.2.1. Classifying semi-products 3.2.2. Good knowledge of types and assortment of semi-products 3.2.3. Analysing semi-products preparation technologies 3.2.4. Preparing culinary semiproducts 3.3.1. Describing semi-products quality requirements 3.3.2. Good knowledge of sensory quality assessment indicators on their sensory qualities. 3.3.3. Identifying quality of semiproducts based on their sensory qualities Thermal processing methods and their effect on foodstuffs. Using thermal 4.1.1. Describing and choosing thermal preparation methods 4.1.2. Assessing thermal preparation effects on foodstuffs equipments. 4.1.3. Safely operating thermal developing catering institution s production programme. Demonstrating the ability to fill in accounting documents and estimate required amounts of foodstuffs using information technologies. Specifying types and assortment of semiproducts. Describing semiproducts preparation technologies. Preparing semiproducts. Specifying semiproducts quality requirements and sensory quality assessment indicators. Identifying quality of semi-products. Explaining thermal processing methods. Describing thermal preparation effects on foodstuffs.

4.2. Preparing hot and cold dishes 4.3. Preparing dishes for serving 4.4. Assessing quality of dishes Tasks: operating thermal equipments. Preparation technologies of various dishes. Certain technological processes, their methods and actions. Tasks: carrying out technological operations for preparation of dishes and having knowledge of their sequence. Serving requirements for hot and cold dishes. Decoration of dishes. Tasks: serving dishes. Sensory, technological quality indicators of dishes. Tasks: assessing quality of dishes based on their sensory qualities. equipments Safely operating thermal equipments. 4.2.1. Cooking soups 4.2.2. Making sources, garnishes and understanding their culinary purpose 4.2.3. Cooking grain, pasta, flour, vegetables dishes and garnishes 4.2.4. Coking hot fish, meat, eggs, cottage cheese dishes 4.2.5. Making cold dishes and appetizers 4.2.6. Making sweet dishes and drinks 4.2.7. Describing principles of healthy nutrition 4.2.8. Introducing the System of Hazard Analysis and Critical Control Points (hereinafter the HACCP) and its practical application in a catering institution 4.3.1. Specifying serving requirements for hot and cold dishes. 4.3.2. Serving dishes 4.4.1. Describing quality indicators for hot and cold dishes 4.4.2. Good knowledge of microbiological changes taking place during technological processes 4.4.3. Describing shortcomings of dishes 4.4.4. Identifying quality of dishes based on their sensory qualities Describing preparation technologies of hot dishes. Explaining principles of healthy nutrition. Explaining the HACCP system and its application in catering institutions. Preparing dishes. Explaining dishserving Preparing dishes for serving. Specifying quality indicators for hot and cold dishes. Explaining shortcomings of a dish. Assessing quality of dishes.