Handbook Part 2. Learning Outcomes for Austrian Confectioners, Danish Cooks and Maltese Health and Social Care Givers

Transcription

1 Handbook Part 2 Learning Outcomes for Austrian Confectioners, Danish Cooks and Maltese Health and Social Care Givers Level 1 and Level 2 of the European Qualification Framework EQF Information for Learners October

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3 Handbook Part 2 Learning Outcomes for Austrian Confectioners, Danish Cooks and Maltese Health and Social Care Givers Level 1 and Level 2 of the European Qualification Framework EQF This Handbook was developed within the EU funded project NQF Inclusive October

4 This handbook was developed by Marion Bock (Chance B) Maarit Aalto (NVC) Marianne Kofod Hansen (Glad School) John Bartolo and Joseph Zammit (MCAST). The graphic design was done by TPI communication services in Graz in Austria. The printing was done by RehaDruck in Graz in Austria. Special thanks to Sandra Puffing, the leader of Chance B s Bakery in Austria! Thanks also to the trainers at MCAST and Glad School for their support when the learning outcomes were defined. Additionally we would like to thank the participants of the qualification programs at Chance B s Bakery in Austria, at Glad School in Copenhagen in Denmark and at the Malta College of Arts, Science and Technology (MCAST). They supported the project as examinees at the pilot assessment where this learning outcomes approach was tested. And some of them gave us valuable feedback when we were writing the learning outcomes for this handbook. The copyright is kept by the project consortium. Everybody is allowed to use and reproduce this handbook without changing anything. We hope many people will use this handbook! 4

5 Index INTRODUCTION 6 1. Learning Outcomes Austrian Confectioners Level Level Learning Outcomes Danish Cooks Level Level Learning Outcomes Maltese Health and Social Caregivers Level Level 2 88 References 102 Contact 103 5

6 INTRODUCTION This book is 1 result of the project NQF Inclusive. This project was funded by the European Commission. It run from 2009 to Partners from Austria, Belgium, Malta, Slovenia and Sweden worked together. The aim was to design basic vocational qualifications in a way so they can be part of the European Qualifications Framework. Because then these trainings can be officially acknowledged and trainees can get an officially acknowledged certificate. In this book you will find the learning outcomes for 3 different basic vocational qualifications. They are defined on level 1 and level 2 of the European Qualification Framework. Three Partner countries designed their respective qualification. Chapter 1 shows the learning outcomes for confectioners. They were defined in Austria. Chapter 2 shows the learning outcomes for cooks. They were defined in Denmark. Chapter 3 shows the learning outcomes for Health and Social Carers. They were defined in Malta. These learning outcomes give you an impression about the 3 occupations. They show you what a trainee will learn in this qualification. And what work he/she would be capable of carrying out. These descriptions are aimed to help you to be better informed about these 3 training programmes. They shall guide the trainees through their learning path. 6

7 1. Learning Outcomes Austrian Confectioners 1.1 Pre-Assistant Confectioner EQF level 1 Description of the modules and the learning outcomes Module 1: Hygiene at work 8 Module 2: Equipment and Machines 11 Module 3: Nutrition 14 Module 4: Raw Materials 16 Module 5: Basic Recipes Making Confectionery 18 Module 6: Technical Drawing 22 Module 7: Vocational Mathematics 23 Module 8: Sales 25 Module 9: Writing, Reading & Technical Terms 28 Module 10: Teamwork 30 7

8 Module 1: Hygiene at work Module Description: In this module I will learn how to watch my personal hygiene. I will also learn how to watch hygiene at a work place where I process foodstuffs. I will learn how to clean the used equipment and the bakery itself correctly. I will also learn how to dispose the separated waste correctly. This is what I will know after the training: About personal hygiene I will know the following: I know that I have to shower or wash myself every day. I know that I have to wash and disinfect my hands after using the bathroom. And also, after sneezing and coughing. I know that I have to wear my work clothes in the bakery. My work clothes have to be clean. And I know that I have to wear anti-slip shoes. I also have to cover my hair and take off any jewellery. My finger nails have to be short and clean. My superior reminds me of these things regularly. 8

9 About hygiene at the work place I will know the following: I know that some foodstuffs have to be stored in a cool place. And I know foodstuffs which have to be stored in a dry place. I know that different foodstuffs have different shelf lives. I also know that I have to take extra care when handling eggs, raw meat or fish and defrosted foodstuffs. Therefore my superior is always present when I work with these foodstuffs. I know that there are different cleaning materials and cleaning agents. I know that different areas or machines need different cleaning materials and cleaning agents. I also know that disinfectant is used in the bakery. About hygiene for dishes and cutlery I know the following: I know that some dishes must not be washed in the dishwasher. I know that some dishes and pieces of cookware have to be cleaned with extra care. I know how to polish cutlery with lemon water or vinegar after washing. About waste management I know the following: I know that a healthy environment is important for all of us. I know that waste has to be separated. I know that there are different waste containers. 9

10 This is what I will be able to do after the training: I wash or shower myself every day. I put on clean work clothes. When working I pay attention to cleanliness. With much support I can store foodstuffs correctly. With much support I can process foodstuffs hygienically. With much support I can use the different cleaning materials and cleaning agents correctly. With much support I can clean the equipment, the machines and the working place correctly. I can explain why environmental protection is important. I can explain why separation of waste is important. With support I can dispose the separated waste into the appropriate waste containers. I will be able to work this responsibly in the following areas: I understand that personal hygiene and cleanliness at work are very important. With much support I can store foodstuffs correctly. With much support I can process foodstuffs hygienically. With much support I can clean the equipment, the machines and the work station correctly. With support I can help dispose of waste correctly. I know that this is an important part of work. 10

11 Module 2: Equipment and Machines Module Description: In this module I will learn the names of the different machines and the equipment used in the bakery. I will also learn what they are used for. With much support I will be able to use them on my own. I will know how to use them in a way that I do not hurt myself or my colleagues. I will also learn how to pre-clean the equipment. This is what I will know after the training: About the baking oven I will know the following: I know that different temperatures can be set at the baking oven. I know that the baking oven gets very hot and remains hot for a long time after being turned off. I know that only certain dishes are allowed into the baking oven. I know how to pre-clean the baking oven correctly. 11

12 About the proofing cabinet I will know the following: I know that some doughs have to be put into the proofing cabinet. I know that temperature and humidity of the proofing cabinet can be set. It depends on the kind of dough. I know how to pre-clean the proofing cabinet correctly. About the refrigerator I will know the following: I know that I am not allowed to put hot things into the refrigerator. I know that some bakery products have to be covered against drying. I know how to pre-clean the refrigerator. And I know that the refrigerator has to be disinfected correctly. About the planetary paddle mixer I will know the following: I know that I can hurt myself with the planetary mixer. This is why I am allowed to use it only when my superior tells me to do so. And when he or she is present. I know how to pre-clean the planetary mixer correctly. 12

13 This is what I will be able to do after the training: With much support I can use and clean the bakery s equipment and machines correctly. I know that I can hurt myself when using the machines in a wrong way. This is why I always handle them with care. I will be able to work this responsibly in the following areas: I know that I am not allowed to use the equipment and the machines on my own. With much support I can work with the equipment and the machines. I always take extra care not to hurt myself. I notice when a machine does not work correctly. I will inform my superior of this right away. 13

14 Module 3: Nutrition Module Description: In this module I will learn what food law is. I will learn about the most important elements of nutrition. I will learn the basic aspects about healthy nutrition. I will learn how to use various foodstuffs when baking. I will learn how to store them correctly. This is what I will know after the training: About food law I will know the following: I know that there is a food law and what its purpose is. I know what food labelling is. And I will know why foodstuffs have to be labelled. About nutrition I will know the following: I know what the food pyramid is. I know what healthy nutrition is. I know the difference between foodstuff, aliment and enjoyment food. I know that aliments consist of carbohydrates, nutrients and active ingredients. I know foodstuffs high on carbohydrate. I know foodstuffs containing many fats. I know animal fats and vegetable fats. I know which fats are used in the bakery. I know foodstuffs containing proteins. I know animal proteins and vegetable proteins. 14

15 I know that water is the most important foodstuff of all. I know some minerals. I know the reason why they are important for my body. I know some vitamins. I know that they are very important for my body. This is what I will be able to do after the training: With much support I can explain the following terms: Foodstuffs; diet foodstuffs; food supplement; With much support I can describe some items of the food labelling. With much support I can explain the food pyramid. With much support I can explain what enjoyment food is and what to watch out for when consuming it. I can name some foodstuffs rich in vitamins. With support I can explain how vitamins are destroyed. And how to avoid this. With much support I can store and process vitamin-containing foodstuffs in a way that vitamins will not be destroyed. I will be able to work this responsibly in the following areas: I understand why there is a food law. I understand the connection between nutrition and health. I pay attention to eat healthily. And I watch vitamin-preserving storing and processing of foodstuffs. With much support I can do that correctly. 15

16 Module 4: Raw Materials Module Description: In this module I will get to know different raw materials which are used in the bakery. I will learn how to process them correctly. I will learn how to store them correctly. With much support I can process and store raw materials correctly. This is what I will know after the training: I know some of the most important raw materials and how they are most commonly sold: Sugar and sweeteners; Corn and corn products; Eggs; Milk and milk products; Some cooking fats; Fruits and vegetables; Marzipan; Cacao and chocolate; Nougat; Coffee; Tea; Condiments and oilseeds; Leavens and rising agents; 16

17 Gelling agents and thickening agents; Food colouring; Beverages with and without alcohol; Convenience products; I know some of their most important properties. With some I know how to process them and what to watch out for when doing so. I know that some people suffer from intolerance or allergy against certain ingredients. And that there are special diet recipes for these people. I know that these raw materials have to be stored differently in order to avoid spoiling. This is what I will be able to do after the training: I can identify and name some raw materials. With much support I can process them correctly. With much support I can store them correctly. I will be able to work this responsibly in the following areas: With much support I can process and store different raw materials hygienically. I know that different raw materials are processed differently. With much support I can keep this in mind when working. I know that different raw materials have to be stored differently. With much support I can keep this in mind when working. 17

18 Module 5: Basic Recipes Making Confectionery Module Description: In this module I will learn to work with various recipes. I will learn how to make various pastries and other confectionery. I will learn how to refine them. I will learn how to store them correctly. With much support I will be able to do these tasks. This is what I will know after the training: About doughs and batters I will know the following: I know different aliments and ingredients I need for baking. I know different doughs and batters. I know different ways of leavening dough. I know that there are vegetarian, vegan, gluten-free and lactose-free recipes. About refining food I will know the following: I know several pastry creams. I know several dips. I know several toppings and garnishes. I know several glazes. I know what an icing is. 18

19 I know how the different pastries should look and taste like. With much support I can explain this. About modelling I will know the following: I know some modelling materials. I know how to model simple figures and animals. About pralines I will know the following: I know various kinds of pralines. I know various materials used to make pralines. I know some ingredients needed do make pralines. I know how to store pralines correctly. About ice cream I will know the following: I know that there are different types of ice cream. I know that there are special hygiene rules to be followed when producing ice cream. I know that there are special hygiene rules when cleaning the equipment used for producing ice cream. I know the basic ingredients of ice cream. I know different kinds of décor used to refine ice cream. About pâtisserie I will know the following: I know various cold and warm pâtisseries. 19

20 About typical beverages served in a confectionery store I will know the following: I know a few warm and cold drinks. This is what I will be able to do after the training: With much support I can read and understand recipes. With much support I can explain the meaning of the words vegetarian, vegan, gluten-free and lactose-free. With much support I can weigh and measure; With much support I can stir and whip. With much support I can mix and blend. With much support I can roll and cut out dough. With much support I can form various pastries. With much support I can take out a cake of its mould. With much support I can decorate. With much support I can boil, simmer and bake. With much support I can fry. With much support I can make dough and batters according to recipes. With much support I can make fillings, dips, glazes and icings. With much support I can make toppings and garnishes. With much support I can refine the pastries using these techniques. With much support I can model simple forms. With much support I can clean the equipment used for producing ice cream. I do so according to the specific hygiene rules. With much support I can store confectionery goods correctly. 20

21 I will be able to work this responsibly in the following areas: With much support I can read and understand recipes. With much support I can measure the correct quantity with a measuring cup. With much support I can weigh the correct quantity with scales. With much support I can bake some pastries according to these recipes. I like to work carefully and properly. I like refining baked goods. I like to try out new recipes. I always take care that the pastries look and taste the way they are supposed to. When I form a particular pastry for several times I try to make all of them look alike. I know that there are extra strict hygiene rules when cleaning the equipment used for producing ice cream. With much support I can keep this in mind when working. I know that there are different storing conditions for the different goods. With much support I can keep this in mind when working. Even when very busy I try to work well and with care. 21

22 Module 6: Technical Drawing Module Description: In this module I will learn to draw a few basic decorations. This is what I will know after the training: I know some drawing tools I need for technical drawing. I know a few ornate letters. I know what ornaments are. I know which emotions are related to which colours. I know specific symbols that fit specific cakes for occasions. This is what I will be able to do after the training: With much support I can draw a few simple edge decorations. With support I can name a few ornate letters. With much support I can draw some ornaments. With support I can explain which symbols fit which specific cakes for occasions. With much support I can explain which emotions are connected to different colours. I will be able to work this responsibly in the following areas: With much support I can draft simple decorations for various pieces of confectionery. 22

23 Module 7: Vocational Mathematics Module Description: In this module I will learn how to add and how to subtract several figures. I will learn about measurements and about money. With much support I will be able to handle these things. This is what I will know after the training: About calculating at work I will know the following: I can add and subtract several figures on paper or with the calculator. I know the words litre, kilogram, gram, degree Celsius. I understand what these words are used for. About cashing I will know the following: I know that there are 10, 20 and 50 Cent coins. I know that 1 Euro has 100 Cents. I know what has to be written on a sales slip. I know how to use a calculator. 23

24 This is what I will be able to do after the training: About calculating at work I will know the following: I can double the quantities of a recipe on paper or with the calculator. Afterwards it is good somebody checks this calculation. With much support I can fill in a sales slip. Using the calculator I can calculate the sum a customer has to pay. Using the calculator I can calculate the amount of change. Somebody should briefly check my calculations. With much support I can cash smaller sums and give the correct change. I will be able to work this responsibly in the following areas: With much support I can do correct measuring and weighing. With much support I can do simple calculations. With much support I can write a correct sales slip. 24

25 Module 8: Sales Module Description: In this module I will learn the most important things about sales. For example how to communicate with clients. And how to present the products nicely. I will also learn basic things about money. With much support I will be able to sell products. This is what I will know after the training: About communication I will know the following: I know some basic rules which are important when talking to other people. I know what to talk about in a sales talk. And I know how a sales talk is structured. I know the appropriate words. About confectioner goods I will know the following: I know the main ingredients and aliments, confectionery is made of. I know that the products have to look and taste good. I know that the pastries should be arranged nicely. About calculation I will know the following: I know the names and the prices of those products which are most frequently bought. I know how to calculate the price of a few items on paper or with the calculator. 25

26 I know that there are 10, 20 and 50 Cent coins. I know that 1 Euro has 100 Cents. I know how to use a calculator. I know what has to be written on a sales slip. About queries and complaints I will know the following: I know how the pastries should look. I know how the pastries should taste. I know that politeness is very important. Especially when talking to customers. I know that I have to fetch my superior when a customer complains about something. This is what I will be able to do after the training: I can talk to customers in a friendly and polite way. I can arrange the products nicely. I notice if products are not all right. With much support I can inform and advice customers about our main products. Using the calculator I can do the sum a customer has to pay. Using the calculator I can calculate the change. Somebody should briefly check my calculations. With much support I can cash smaller sums and give the correct change. With much support I can fill in a sales slip. 26

27 I can talk politely to customers even when they complain about something. When they do so I go and fetch my superior. I will be able to work this responsibly in the following areas: I like being with people. I like talking to them. I am not afraid of strangers. I am polite. With much support I can help selling products. I remain polite even when I am criticized. I try not to take it personally. 27

28 Module 9: Writing, Reading & Technical Terms Module Description: In this module I will learn some technical terms used in making confectionery. I will practice reading, writing and understanding of short and simple texts. And using the computer. I will learn how to use check lists. I will learn how to write short working reports. With much support I will be able to do all these tasks. This is what I will know after the training: I know some technical terms even if they are in foreign language. I understand their meaning. With much support I can explain them. I know what a checklist is and what it is used for. I know why a working report is important. And I know the content of such a report. This is what I will be able to do after the training: With much support I can read short and simple texts in English. With much support I can retell what I ve read. I always read and tell paragraph by paragraph. With much support I can write simple sentences in English. With much support I can write these sentences on the computer. 28

29 I can write the most important technical terms and I can pronounce them correctly. With much support I can explain their meaning. I understand checklists and can fill them in by hand. If somebody supports me I can think about what I have done at work at the end of the working day. And how it went. With much support I can write a short report about it. I will be able to work this responsibly in the following areas: I like to learn new words which I need at work. I know what I have done well and what I have done less well. I can tell that. With much support I can also write it down. If somebody explains it to me I understand what I still have to learn. And how I can do better in the future. 29

30 Module 10: Teamwork Module Description: In this module I will learn about the different positions in my team. I will learn basic rules about communication. I will be trained to work in a team. This is what I will know after the training: I know that I have a superior. I know that he or she has other rights and responsibilities than I have. I know how to communicate well with my superior. I know that I have rights and duties at work. I know a person in the company whom I can ask about these things. I know how to communicate well with my colleagues. I know what good behaviour is. I know that I am not supposed to argue. When I am in trouble I go and tell my superior. This is what I will be able to do after the training: I can work well together with other people. I accept what my superior tells me. If I don t agree I tell him or her politely. I will be able to work this responsibly in the following areas: I like working with other people. I work well together with other people 30

31 1.2 Assistant Confectioner EQF level 2 Description of the modules and the learning outcomes Module 1: Hygiene at work 32 Module 2: Equipment and Machines 36 Module 3: Nutrition 39 Module 4: Raw Materials 42 Module 5: Basic Recipes Making Confectionery 45 Module 6: Technical Drawing 51 Module 7: Vocational Mathematics 52 Module 8: Sales 54 Module 9: Writing, Reading & Technical Terms 58 Module 10: Teamwork 60 31

32 Module 1: Hygiene at work Module Description: In this module I will learn how to watch my personal hygiene. I will also learn how to watch hygiene at a work place where I process foodstuffs. I will learn how to clean the used equipment and the bakery itself correctly. I will also learn how to dispose the separated waste correctly. This is what I will know after the training: About personal hygiene I will know the following: I know that I have to shower or wash myself every day. I know that I have to wash and disinfect my hands after using the bathroom. And also after sneezing and coughing. I also know that I have to wear my work clothes at the bakery. This work clothes have to be clean. And I know that I have to wear anti-slip shoes. Additionally I have to cover my hair and take off any jewellery. My finger nails have to be short and clean. My superior reminds me of these things regularly. 32

33 About hygiene at the work place I will know the following: I know that some foodstuffs have to be stored in a cool place. And I know foodstuffs which have to be stored in a dry place. I know that different foodstuffs have different shelf lives. I also know that I have to take extra care when handling eggs, raw meat or fish and defrosted foodstuffs. Every time I work with these foodstuffs my superior briefly checks with me what I have to watch out for. I know how to recognize spoiled foodstuffs. And I know that I must not use them. I know that there are different cleaning materials and cleaning agents. I know which equipment, cleaning material and cleaning agents are used for which particular areas or machines. I also know that disinfectant is used in the bakery. About hygiene for dishes and cutlery I will know the following: I know the difference between porcelain and cookware. And I know that porcelain has to be cleaned and disinfected differently to cookware. I know what thermal disinfection is. I know how to polish cutlery with lemon water or vinegar after washing. About waste management I will know the following: I know that a healthy environment is important for all of us. I know how to separate and dispose of waste correctly. 33

34 This is what I will be able to do after the training: I wash or shower myself every day. I put on clean work clothes. When working I pay attention to cleanliness. When something is dirty I notice it and clean it. I can store foodstuffs correctly. Afterwards, somebody should check whether I have done everything alright. I recognize spoiled foodstuffs. I can use the different cleaning materials and cleaning agents correctly. I can clean the equipment, the machines and the working place correctly. And I can do the disinfection of the working areas. Afterwards, somebody should check whether I have done everything alright. I can explain why environmental protection is important. I can explain why separation of waste is important. I recognize different kinds of waste and can name them. I can separate the different types of materials. I can dispose of the separated waste into the appropriate containers. I will be able to work this responsibly in the following areas: I understand that personal hygiene and cleanliness at work are very important. I can store foodstuffs correctly. I can process foodstuffs hygienically. I take extra care not to use spoiled foodstuffs. With a bit of support I can clean and disinfect the equipment, the machines and the working place correctly. 34

35 When I have done these tasks, somebody should check whether I have done everything alright. I watch tidiness and cleanliness at the workplace. I consider environmental protection very important. I can dispose of waste correctly. I know that this is an important part of work. Now and then somebody should check whether I have done everything alright. 35

36 Module 2: Equipment and Machines Module Description: In this module I will learn the names of the different machines and the equipment used in the bakery. I will also learn how to use and how to clean them correctly. With a bit of support I will be able to use them on my own. I will know how to use them in a way that I do not hurt myself or my colleagues. This is what I will know after the training: About the baking oven I will know the following: I know how to set different temperatures at the baking oven. I know that the baking oven gets very hot and remains hot for a long time after being turned off. I know how to handle the hot oven correctly. I know which specific dishes are allowed into the baking oven. I know how to clean the baking oven correctly. 36

37 About the proofing cabinet I will know the following: I know what the proofing cabinet is used for. I know how to set temperature and humidity of the proofing cabinet. I know which temperature and humidity I have to set for specific doughs. I know how to clean the proofing cabinet correctly. About the refrigerator I will know the following: I know that I am not allowed to put hot things into the refrigerator. I know which bakery products have to be covered against drying out. I know how to clean and disinfect the refrigerator correctly. I know the difference between cooling and freezing. About the planetary paddle mixer I will know the following: I know how to use the paddle mixer without hurting myself. I know that I am allowed to use the paddle mixer only when my superior tells me to do so. I know how to clean the paddle mixer correctly. 37

38 This is what I will be able to do after the training: With a bit of support I can handle the bakery s equipment and the machines correctly. With a bit of support I can clean and disinfect them correctly. I know that I can hurt myself when handling the machines incorrectly. This is why I always take extra care when handling them. I will be able to work this responsibly in the following areas: I know that I am allowed to use the equipment and the machines only when my superior tells me so. I can work with the equipment and the machines. Somebody should check from time to time whether I m doing everything alright. I always take extra care not to hurt myself. I notice when a machine does not work correctly. I am able to handle minor problems. I will inform my superior of more serious problems. 38

39 Module 3: Nutrition Module Description: In this module I will learn what food law is. I will learn what our food consists of. I will learn about healthy nutrition. I will learn which properties of foodstuffs are important at baking. This is what I will know after the training: About food law I will know the following: I know that there is a food law and what its purpose is. I know that there are national laws for food safety and laws to protect the health of consumers. There are also standards for food labelling. And the Codex Alimentarius. I know the most important standards and regulations. About nutrition I will know the following: I know what the food pyramid is. I know what healthy nutrition is. I know the difference between foodstuff, aliment and enjoyment food. I know that nutrients consist of caloric value, reconstructive substances and active ingredients. 39

40 I know foodstuffs high on carbohydrates. I know what my body needs carbohydrates for. And I know about how many carbohydrates my body needs. I know some properties of carbohydrate which are important at baking. I know foodstuffs high on fats. I know animal fats and vegetable fats. I know what my body needs fat for. And I know about how much fat my body needs. I know which fats are used in the bakery. I know some properties of fat which are important at baking. I know foodstuffs containing proteins. I know animal proteins and vegetable proteins. I know what my body needs proteins for. And I know about how much protein my body needs. I know that water is the most important foodstuff of all. I know some functions of water in the human body. I know some properties of water. I know some minerals. I know why they are important for my body. I know some vitamins. I know that they are very important for my body. I know what my body needs them for. I know that there are water-soluble and fat-soluble vitamins. 40

41 This is what I will be able to do after the training: I can explain the following terms: Foodstuffs; Diet foodstuffs; Food supplement; Food additives; Processing agents; Objects of utility; With some support I can describe which items are parts of the product labelling. With some support I can explain the food pyramid. With some support I can explain what the body needs carbohydrates, fats and proteins for. I can explain what enjoyment food is and what to watch out for when consuming it. I can name some foodstuffs with water-soluble vitamins. I can name some foodstuffs with fat-soluble vitamins. I can explain how vitamins are destroyed. And how to preserve them. I can store and process vitamin-containing foodstuffs in a way that vitamins will not be destroyed. I will be able to work this responsibly in the following areas: I understand why there is a food law. I understand why these standards and regulations are important. I watch out to observe these standards and regulations when working. I understand the connection between nutrition and health. I pay attention to eat healthily. And I take care of vitamin-preserving storing and processing of foodstuffs. 41

42 Module 4: Raw Materials Module Description: In this module I will get to know different raw materials used in the bakery. I will learn how to process them correctly. I will learn how to store them correctly. This is what I will know after the training: I know the most important raw materials and how they are most commonly sold: Sugar and sweeteners; Corn and corn products; Eggs; Milk and milk products; Cooking fats; Fruit and vegetables; Marzipan; Cacao and chocolate; 42

43 Nougat; Coffee; Tea; Condiments and oilseeds; Leavens and rising agents; Gelling agents and thickening agents; Food colouring; Beverages with and without alcohol; Convenience products. I know some of their most important properties. I know which nutrients these raw materials mainly contain. I know how to process them and what to watch out for when doing so. I know that some people suffer from intolerance or allergy against certain ingredients. And that there are special diet recipes for these people. I know how to store these raw materials correctly in order to avoid spoiling. I know different methods of food preservation. 43

44 This is what I will be able to do after the training: I can identify and name the most important raw materials. With some support I can process them correctly. With some support I can store them correctly. With some support I can preserve them correctly. I will be able to work this responsibly in the following areas: I watch the hygienic processing and storing of the different raw materials. I know that different raw materials are processed differently. I have this in mind when working. I know that different raw materials have to be stored differently. I keep this in mind when working. 44

45 Module 5: Basic Recipes Making Confectionery Module Description: In this module I will learn how to work with various recipes. I will learn different procedures and techniques to make confectionery. This is how I will be able to make various pastries and other confectionery. I will learn how to refine them. I will learn how to store them correctly. With some support I will be able to cope with these tasks. This is what I will know after the training: About doughs and batters I will know the following: I know different aliments and ingredients I need for baking. I know how to process them. I know the difference between doughs and batters. I know different ways of making dough and batter. I know a few examples for doughs and a few for batters. I know different techniques of dough leavening and how to apply them. I know how the dough has to react. 45

46 I understand the meaning of the words vegetarian, vegan, gluten-free and lactose-free. I know vegetarian, vegan, gluten-free and lactose-free recipes. I can explain the following procedures: measuring and weighing; stirring and whipping; mixing and blending; rolling and cutting out doughs; forming various pastries; unmoulding a cake; decorating; boiling, simmering and baking; frying. With all the basic recipes I know what to watch out for. About refining food I will know the following: I know several pastry creams. I know several dips. I know several toppings and garnishes. I know several glazes. I know what an icing is. I can explain the procedures to make all these things. I know how the various pastries should look and taste. 46

47 About modelling I will know the following: I know various modelling materials. I know various modelling techniques. I know how to model simple figures and animals. About pralines I will know the following: I know various kinds of pralines. I know various masses used to make pralines. I know the most important ingredients needed to make pralines. I know the most important processing techniques. I know how to store pralines correctly. About ice cream I will know the following: I know the different types of ice cream as they are on the Codex Alimentarius. I know that there are special hygiene rules to be followed when producing ice cream. I know that there are special hygiene rules when cleaning the equipment used at producing ice cream. I know the basic ingredients of ice cream. I know that there are different techniques to produce ice cream. I know various types of décor to refine ice cream. I know how to store ice cream correctly. 47

48 About pâtisserie I will know the following: I know various cold and warm pâtisseries. I know various patisserie recipes. About typical beverages served in a confectionery I will know the following: I know various warm and cold drinks. This is what I will know after the training: I can read and understand recipes. With some support I can explain them. I can weigh and measure. I can stir and whip. I can mix and blend. I can roll and cut out dough. I can form various pastries. I can unmould a cake. I can decorate. I can boil, simmer and bake. I can fry. Now and then somebody should check whether or not I have done everything alright. With some support I can work with the recipes I know. With some support I can make doughs and batters according to recipes. With some support I can make fillings, dips, glazes and icings according to recipes. 48

49 With some support I can make toppings and garnishes. I can refine the pastries applying these techniques. I can model simple forms. With some support I can make simple pralines. I can help making ice cream. With some support I can store confectionery correctly. Now and then somebody should check if I have done everything alright. I will be able to work this responsibly in the following areas: I can read and understand recipes. With some support I can explain them. I can measure the correct quantity (millilitres and litres) with a measuring cup. I can also weigh the correct quantity (gram and kilogram) with scales. I can set the correct temperature. Now and then somebody should check whether I have done everything alright. With some support I can make several pastries from recipes. I like to work carefully and properly. I can form even small pastries in a way they look nice. I like to refine pastries. Even when I have many pastries to make I work with care and accuracy. I like to try out new recipes. Sometimes I have an idea myself how to modify a recipe. 49

50 I always take care that the pastries look and taste the way they are supposed to. When I form a particular pastry for several times they all look alike and taste the same. I take extra care of the strict hygiene rules when producing ice cream. I take care of the different storing conditions of different goods. 50

51 Module 6: Technical Drawing Module Description: In this module I will learn to draw simple ornaments. This is what I will know after the training: I know the various drawing tools I need for technical drawing. I know various swash letters. I know which letters fits which torte design. I know what ornaments are. I know the basic ideas of the theory of colours. I know which emotions are connected to which colours. I know specific symbols that fit specific cakes for occasions. This is what I will be able to do after the training: I can draw some simple decorations for cake edges. I can name several swash letters. I can draw several ornaments. I can explain which symbols fit which specific cakes for occasions. I can explain what warm and cold colours are. I can explain which emotions are connected to various colours. I will be able to work this responsibly in the following areas: With some support I can draft simple decorations for various confectionery goods. These designs fit particular occasions. 51

52 Module 7: Vocational Mathematics Module Description: In this module I will learn how to add and how to subtract several figures. I will learn to work and to calculate with different measurements used in recipes. I will learn how to cash and to calculate the correct change. With some support I will be able to do these tasks. This is what I will know after the training: About calculating at work I will know the following: I can add and subtract several figures on paper or with the calculator. I know the words litre, kilogram, gram, degree Celsius. I know their meaning and what these words are used for. I can explain them. I can estimate how much 1 kg of flour or 1 kg of sugar is. I can estimate how much 1 litre of liquid is. I can estimate how much dough or batter I can produce from a recipe. 52

53 About cashing and billing I will know the following: I know that there are 10, 20 and 50 Cent coins. I know that 1 Euro has 100 Cents. I know that two 50 Cent coins are of the same value as 1 Euro. And that ten 10 Cent coins are also 1 Euro. I know how to convert Cents to Euros. I know what has to be written on a sales slip. I know how to use a calculator. This is what I will be able to do after the training: When calculating at work I will be able to do the following: I can multiply the quantities given in a recipe on paper or with the calculator. I know then which size of bowl I have to choose. And I know how many baking trays I will approximately need. With some support I can write a correct sales slip with all data needed. For that I use a price list. I can calculate the sum of a bill on paper or with the calculator. I can also calculate the amount of change. I can estimate whether these calculations are roughly correct. With some support I can cash and give the correct change. I will be able to work this responsibly in the following areas: With some support I can do correct measuring and weighing. I can estimate whether these amounts are roughly correct. With some support I can calculate the sum of a bill and cash it. I can estimate whether this calculation is roughly correct. With some support I can write a correct sales slip. I remain calm and friendly towards all customers. I keep track of how many products have been sold already. 53

54 Module 8: Sales Module Description: In this module I will learn the most important things about sales. For example how to communicate with customers. Even if they complain. I will learn how to present the goods. I will also learn some basic things about money, cashing and writing sale slips. With some support I will be able to sell products. This is what I will know after the training: About communication I will know the following: I know the most important rules of how to talk to other people. I know how to have a sales talk. I know the words and phrases which are used in such a sales talk. I know how to talk to customers on the phone correctly. I know when to put a phone call through to my superior. About confectionery I will know the following: I know the main ingredients of the products. I know that the goods have to look and taste good. I know how to arrange the goods so that customers wish to buy them. 54

55 About calculation I will know the following: I know the names and the prices of most of the products. I know how to do the sum of several pieces. I know that there are 10, 20 and 50 Cent coins. I know that 1 Euro has 100 Cents. I know that two 50 Cent coins are of the same value as 1 Euro. And that ten 10 Cent coins are also 1 Euro. I know how to calculate with Euros and Cents. I know how to use a calculator. I know what has to be written on a sales slip. About queries and complaints I will know the following: I know how the pastries should look. I know how the pastries should taste. I know that politeness is very important. Especially when talking to customers. And in particular if they complain about something. I know that I have to fetch my superior if a customer complains about something. And I know that complaints are important information. They help to improve the quality of our products. 55

56 This is what I will be able to do after the training: I can talk to customers in a friendly and polite way. I can arrange the products nicely. I notice if the products are not all right. With some support I can inform and advise customers about all our products. This includes specific offers like gluten-free, vegan or wholemeal products. I know how to talk to customers on the phone correctly. I know when to put a phone call through to my superior. I can do sums on paper or with the calculator and give change. I can estimate whether these calculations are roughly correct. With some support I can cash and give the correct change. With some support I can write a correct sales slip with all indications needed. For this I use a price list. I can talk politely to customers even if they complain about something. I make sure that their complaints are forwarded to my superior. 56

57 I will be able to work this responsibly in the following areas: I like being with people. I like talking to them. I am not afraid of strangers. I am polite. I like selling. I keep informed about current products and offers. I can calculate sums and I can cash. I can estimate whether these calculations are roughly correct. Somebody should briefly check my calculations. With some support I can write a correct sales slip with all indications needed. I remain calm and friendly towards all customers. I know that I have to be very accurate when dealing with money and calculating. I am very careful with money. I stay polite even in unpleasant situations. I can accept that sometimes customers complain. I can stay polite, even if I am criticized. I try not to take it personally. Because I know that complaints and criticism are often justified. I know that I can learn from them how to improve my work. I know that this is important for the company in order to make things better. 57

58 Module 9: Writing, Reading & Technical Terms Module Description: In this module I will learn how to write simple texts. I will learn the main technical terms. I will learn how to use check lists. I will learn how to write a working report. This is what I will know after the training: I know some spelling rules. I know how to write a text on the computer. I know the most important technical terms even if they are in a foreign language. I know their meaning. With some support I can explain them. I know what a checklist is. I know what it is used for and how to fill it in. I know why a working report is important. And I know the content of such a report. 58

59 This is what I will be able to do after the training: I can read and understand short and simple texts in English. With some support I can tell what I ve read. I read and retell the whole text from start to finish. With some support I can write a text in English. To do so I use the spelling rules I know. I can read, spell and pronounce the most important technical terms correctly. I can explain their meaning. I know when to use them. I can read and understand checklists. I can fill them in correctly by hand or with the computer. With some support I can reflect about what I have done at work at the end of a working day. I can assess the quality of my work. With some support I can write a short report about it by hand or with the computer. I know how to save the report on the computer. I will be able to work this responsibly in the following areas: I like to learn new words which I need at work. I try to use them at work. When I read a new word I ask for its meaning. At the end of the working day I know what I have done. I know what I have done well and what I have done less well. I can tell that and write it down. I realize what I can do better. For that I might need some support. I try not to take it personally when my work is criticized. I understand that it is important for the company that I work well. 59

60 Module 10: Teamwork Module Description: In this module I will learn about the various positions, rights and duties in my team. I will learn basic rules about communication. Like being polite or dealing with conflicts. And how to deal with criticism. I will be trained at working in a team. This is what I will know after the training: I know that I have a superior. I know that he or she has different rights and responsibilities than I have. I know how to communicate well with my superior. I know my duties at work. I know my rights at work. I know a person at the company whom I can ask about these things. I know how to communicate well with my colleagues. I know what good behaviour is. I know what to do if there is a conflict at work. I know that a good working atmosphere is important for everybody. 60

61 This is what I will be able to do after the training: I can work well together with other people. If there is conflict I try to find a solution together with my colleagues. I accept what my superior tells me. I am polite to all people I am working with. I am polite even when we disagree. I will be able to work this responsibly in the following areas: I like to work with other people. I work well together with other people. At work I am polite towards all my colleagues even if I don t like somebody. I am considerate of the other team members. It is important that we support each other. I talk to everybody within my team. When I am criticized I listen carefully. I try to change for the better. I try not to take it personally when my work is criticized. I try to remain factual when I criticize somebody myself. 61

62 2. Learning Outcomes Danish Cook 2.1 Cook EQF level 1 Description of the training modules and the learning outcomes Module 1: Hygiene 63 Module 2: Nutrition 64 Module 3: Raw Materials and how to prepare them 65 Module 4: Different Methods of Basic Cooking 67 Module 5: Desserts and Cakes 68 Module 6: Menu 69 Module 7: Various Cuisines 70 62

63 Module 1: Hygiene Level 1 Module description: In this course I will understand the importance of hygiene. In this course I learn to list requirements of the self-monitoring program. In this course I will learn to define microorganisms into different groups. After the qualification I will know the following: I will know 5 rules for hygiene. I will know the requirements of the self-monitoring program. I will know how to divide microorganisms. After the qualification I can do the following with much support: I can list 5 rules for hygiene. I can list some requirements of the self-monitoring program. I can define different groups of microorganisms. 63

64 Module 2: Nutrition Level 1 Module description: In this course I will obtain knowledge of the energizing nutrients. In this course I will gain knowledge of vegetarian food. In this course I will gain knowledge of vitamins and minerals. In this course I will learn about the diet pyramid. With much support I will be able to care for healthy nutrition. After the qualification I will know the following: I will know how to identify 2 products with carbohydrate, 2 products with proteins and 2 products with fat. I will know the names of some vegetarian food. I will know 5 vitamins and 5 minerals. I will know what the diet pyramid shows. I will know some basics of healthy nutrition. After the qualification I can do the following with much support: I can identify 2 products with carbohydrate, 2 products with proteins and 2 products with fat. I can name some vegetarian food. I can name 5 vitamins and 5 minerals. I can draw and explain the diet pyramid. I can explain the basics of healthy nutrition. With much support I can care for healthy nutrition when preparing different dishes. 64

65 Module 3: Raw Materials and how to prepare them Level 1 Module description: In this module I will learn about vegetables and fruits and how to prepare them. I will learn about meat and how to prepare it. I will learn about fish and shellfish and how to prepare them. I will learn about poultry and how to prepare it. I will learn about furred and feathered game and how to prepare it. With much support I will be able to prepare all these raw materials. After the qualification I will know the following: I will I will know 10 vegetables. I will know how to select 8 vegetables for cooking. I will know 3 methods to prepare vegetables. I will know how to peel, slice and tear vegetables. I will know 10 fruits. I will know how to select 5 fruits for gastronomy. I will know 2 methods to prepare fruits. I will know how to peel, slice and tear fruits. I will know how to debone and cut meat. I will know how to fillet flatfish and how to cut and cook it. I will know how to debone, cut and prepare poultry. I will know how to debone, cut and prepare furred and feathered game. 65

66 I will know 10 types of fish. I will know 2 appropriate methods to prepare fish. I will know 5 types of shellfish. I will know 2 appropriate methods to prepare shellfish. After the qualification I can do the following with much support: I can name 10 vegetables. I can select 8 vegetables for cooking. I can peel, slice and tear vegetables. I can name 3 methods to prepare vegetables. I can name 10 fruits. I can select 5 fruits for gastronomy. I can peel, slice and tear fruits. I can name 2 methods to prepare fruits. I can name 10 fishes. I can name 2 methods to prepare fish. I can name 5 shellfishes. I can name 2 methods to prepare shellfish. I can name different kinds of meat. I can select meat for cooking. I can debone, cut and prepare meat. I can cut, prepare and fillet flatfish. I can debone, cut and prepare poultry. I can debone, cut and prepare furred and feathered game. All these tasks I can do with much support of my superior. 66

67 Module 4: Different Methods of Basic Cooking Level 1 Module description: In this module I will learn the basics of cooking. In this module I will learn the basics of steaming. In this module I will learn the basics of braising. In this module I will learn the basics of barbecuing and grilling. In this module I will learn the basics of baking. I will be capable of performing these tasks with much support of my superior. After the qualification I will know the following: I will know 2 basic techniques of boiling. I will know 2 basic techniques of steaming. I will know 2 basic techniques of braising. I will know 2 basic techniques of grilling. I will know a few marinades. I will know the grill equipment. I will know 2 basic techniques of baking. I will know how to mix, stir, whip and knead batters and doughs. For all these different methods I will know the needed raw materials and the needed kitchen equipment. For all these different dishes I will know how to arrange and how to serve them. 67

68 After the qualification I can do the following with much support: I can apply 2 basic techniques of boiling. I can apply 2 basic techniques of steaming. I can apply 2 basic techniques of braising. I can apply 2 techniques of grilling. I can prepare a few marinades. I can apply 2 techniques of baking. I can mix, stir, whip and knead batters and doughs. All these tasks I can do with much of support of my superior. Module 5: Desserts and Cakes Level 1 Module description: In this module I will learn all the basics on desserts and cakes. I will learn what they look like and what they are made of. I will learn how to participate in the preparation of 1 dessert and 1 cake. I will learn to participate in the cleaning up of the bakery according to rules. 68

69 After the qualification I will know the following: I will know what at least 3 desserts and 3 cakes look like. I will know how to find the correct ingredients from a recipe. I will know how to make 1 dessert or 1 cake. I will know how to arrange it for serving. After the qualification I can do the following with much support: I can identify at least 3 desserts and 3 cakes from pictures. With much support I can select the ingredients from a recipe. I can participate in the making of 1 dessert or 1 cake. With instructions from my supervisor I can arrange it for serving. With much support I can perform a cleanup of the kitchen that meets the required standard. Doing so I am using a checklist. Module 6: Menue Level 1 Module description: In this course I will learn to compose a menu. In this course I will learn to regard the appropriate season. 69

70 After the qualification I will know the following: I will know 3 rules and techniques for a menu. With much guidance I will know how to compose a 3 course meal with a starter, a main course and a dessert. I will know 4 kinds of feedstock for a particular season. I will know the rules and techniques for a menu. After the qualification I can do the following with a bit of support: I can list 3 rules and techniques of how to make a menu. With much guidance I can compose a 3 course meal with a starter, a main dish and a dessert. I can list 4 raw materials for a particular season. Module 7: Various Cuisines Level 1 Module description: In this course I will learn basic rules and techniques of various cuisines. In this module I will learn the basics about dishes served in a café. In this module I will learn the basics about dishes served in a canteen. In this module I will learn the basics about dishes served in a restaurant. In this module I will learn the basics about food and dishes I can buy in a bakery. In this module I will learn the basics about snacks and sandwiches. In this module I will learn the basics about a take away dish. With much support I will be able to prepare a few dishes of all these different cuisines. 70

71 After the qualification I will know the following: I will know 2 dishes I can get in a café. I will know 2 dishes I can get in a canteen. I will know 2 dishes I can get in a restaurant. I will know 4 pastries I can get in a bakery. I will know 3 sandwiches. I will know 2 take-away dishes. After the qualification I can do the following with much support: With much support I can prepare 2 dishes I can get in a café. With much support I can prepare 2 dishes I can get in a canteen. With much support I can prepare 2 dishes I can get in a restaurant. With much support I can prepare 4 pastries I can get in a bakery. With much support I can prepare 3 sandwiches from a sandwich- kitchen. With much support I can prepare 2 take-away dishes. 71

72 2.1 Cook EQF level 2 Description of the training modules and the learning outcomes Module 1: Hygiene 73 Module 2: Nutrition 74 Module 3: Raw Materials and how to prepare them 75 Module 4: Different Methods of Basic Cooking 78 Module 5: Desserts and Cakes 80 Module 6: Menu 81 Module 7: Various Cuisines 82 72

73 Module 1: Hygiene Level 2 Module description: After this course I will understand the importance of hygiene. In this course I will learn to describe the rules of hygiene. In this course I learn to follow the self-monitoring program. In this course I learn to explain personal hygiene. In this course I will learn to perform production hygiene. In this course I will learn to define different groups of microorganisms. After the qualification I will know the following: I will know how to describe 5 rules for hygiene. I will know how to follow the self-monitoring program. I will know how to explain my personal hygiene. I will know how to perform production hygiene. I will know how to define different groups of microorganisms. After the qualification I can do the following with a bit support: I can describe 5 rules for hygiene. I can follow the self-monitoring program. I can explain my personal hygiene. I can perform production hygiene. I can define different groups of microorganisms. 73

74 Module 2: Nutrition Level 2 Module description: In this course I will learn to understand energizing nutrients. In this course I will learn to understand what it means to be a vegetarian. In this course I will learn about the difference between vitamins and minerals. In this course I will learn to understand the diet pyramid. With a bit of support I will be able to care for healthy nutrition. After the qualification I will know the following: I will know how to describe carbohydrates, proteins and fat. I will know how to describe and define vegetarian food. I will know 5 important aspects about vitamins and 5 important aspects about minerals. I will know how to describe and illustrate the diet pyramid. After the qualification I can do the following with a bit support: I can describe carbohydrates, proteins and fat. I can describe and define vegetarian food. I can explain 5 important aspects of vitamins and 5 important aspects of minerals. I can explain and illustrate the diet pyramid. I can explain the basics of healthy nutrition. With a bit of support I can care for healthy nutrition when preparing different dishes. 74

75 Module 3: Raw Materials and how to prepare them Level 2 Module description: In this module I will learn about vegetables and fruits and how to prepare them. I will learn about meat and how to prepare it. I will learn about fish and shellfish and how to prepare them. I will learn about poultry and how to prepare it. I will learn about furred and feathered game and how to prepare them. With a bit support I will be able to prepare all these raw materials. After the qualification I will know the following: I will know the typical properties of 2 vegetables. I will know how to slice, peel and tear vegetables. I will know different appropriate methods for producing different vegetable dishes. I will know how to specify 2 vegetables for a specific dish. I will know how to explain 1 cooking method appropriate for vegetables. I will know the typical properties of 2 fruits. I will know how to slice, peel and tear fruits. I will know different appropriate methods for producing different fruit dishes. I will know how to define 2 pieces of fruits to be served between the courses. I will know how to explain 1 cooking method appropriate for fruits. 75

76 I will know how to debone, cut and prepare meat. I will know how to apply different appropriate methods for producing different meat dishes. I will know how to debone, cut and prepare poultry. I will know how to apply different appropriate methods for different poultry dishes. I will know how to debone, cut and prepare furred and feathered game. I will know how to apply different appropriate methods for producing different dishes of furred and feathered game. I will know how to cut and prepare roundfish and flatfish. I will know how to fillet them. I will know how to apply different appropriate methods for different flatfish dishes. I will know 10 types of fish. I will know different properties of 2 types of fish. I will know how to apply 2 appropriate methods for different fish dishes. I will know 5 types of shellfish. I will know different properties of 2 types of shellfish. I will know how to prepare shellfish dishes in 2 appropriate ways. After the qualification I can do the following with a bit support: I can name 10 vegetables. 2 of them I can describe. I can specify 2 vegetables for a specific dish. I can chop and peel vegetables. I can explain 1 cooking method appropriate for vegetables. I can apply different appropriate techniques to prepare different vegetables. 76

77 I can name 10 fruits. 2 of them I can describe. I can define 2 pieces of fruits to be served between the courses. I can peel, slice and tear fruits. I can explain 1 cooking method appropriate for fruits. I can apply different appropriate techniques to prepare different fruits. I can name 10 types of fish. 2 of them I can describe. I can explain 2 methods appropriate for preparing fish. I can apply 2 appropriate methods to prepare fish dishes. I can name 5 types of shellfish. 2 of them I can describe. I can explain 2 methods appropriate for preparing shellfish. I can apply 2 appropriate methods to prepare shellfish dishes. I can debone, cut and prepare meat. I can explain 2 methods appropriate for preparing meat. I can apply 2 appropriate methods to prepare meat. I can cut and prepare roundfish and flatfish. I can fillet them. I can use a particular technique for flatfish. I can debone, cut and prepare poultry. I can apply 2 particular techniques for preparing poultry. I can debone, cut and prepare furred and feathered game. I can apply 2 particular techniques for furred and feathered game. All these tasks I can do with a bit support by my superior. 77

78 Module 4: Different Methods of Basic Cooking Level 2 Module description: In this module I will learn to prepare boiled dishes. In this module I will learn to prepare steamed dishes. In this module I will learn to prepare braised dishes. In this module I will learn to prepare barbecues and grilled dishes. In this module I will learn to prepare baked dishes. I will be capable of performing these tasks with a bit of support of my superior. After the qualification I will know the following: I will know 2 basic techniques of boiling. I will know how to prepare simple boiled dishes. I will know 2 basic techniques of steaming. I will know how to prepare simple steamed dishes. I will know 2 basic techniques of braising. I will know how to prepare simple braised dishes. I will know 2 basic techniques of grilling. I will know different marinades. I will know the grill equipment. I will know how to prepare simple grilled dishes. I will know 2 basic techniques of baking. I will know how to mix, stir, whip, knead and bake batters and doughs. I will know how to prepare simple baked dishes. 78

79 For all these different methods I will know the required raw materials and appropriate seasons, the needed kitchen equipment and the correct temperature. For all these different dishes I will know how to arrange and how to serve them. After the qualification I can do the following with a bit support: I can apply 2 basic techniques of boiling. I can boil simple dishes. I can apply 2 basic techniques of steaming. I can steam simple dishes. I can apply 2 basic techniques of braising. I can braise simple dishes. I can apply 2 techniques of grilling. I can prepare different marinades and grill simple dishes. I can apply 2 techniques of baking. I can bake simple dishes. I can mix, stir, whip, knead and bake batters and doughs. All these tasks I can do with a bit support of my superior. 79

80 Module 5: Desserts and Cakes Level 2 Module description: In this module I will learn to perform all the basics on desserts and cakes. I will learn to describe what they look like and what they are made of. I will learn to describe and make 1 dessert and 1 cake. I will learn to clean up the bakery according to rules. After the qualification I will know the following: I will know what at least 3 desserts and 3 cakes are made of. I will know how to describe and find the correct ingredients from a recipe. I will know how to make 1 dessert or 1 cake. I will know how to prepare it for serving. After the qualification I can do the following with a bit support: I can describe and characterize at least 3 desserts and 3 cakes. I can describe and select the ingredients from a recipe. I can perform the making of 1 dessert or of 1 cake. Doing so I use my creativity. And I take care to do it in a responsible way. With few instructions from my supervisor I can arrange it for serving. With a bit support I can serve it. I can perform a cleanup of the kitchen that meets the required standard. Doing so I am using a checklist. 80

81 Module 6: Menu Level 2 Module description: In this course I will learn to compose a menu. In this course I will learn to regard the appropriate season. After the qualification I will know the following: I will know 3 rules and techniques for a menu. With a bit support I will know how to compose a 3 course meal with a starter, a main course and a dessert. I will know 4 kinds of feedstock for a particular season. I will know the rules and techniques for a menu. I will know how to compose and explain a 3 course meal with a starter, a main course and a dessert. I will know how to choose certain dishes with selected raw materials and volume. After the qualification I can do the following with a bit support: I can explain 3 rules and techniques of how to make a menu. With guidance I can compose a 3 course meal with a starter, a main dish and a dessert. I can select 4 raw materials for a particular season. I can choose a certain season dish with these selected raw materials. 81

82 Module 7: Various Cuisines Level 2 Module description: In this course I will learn basic rules and techniques of various cuisines. In this course I will learn about dishes served in a café. In this course I will learn about dishes served in a canteen. In this course I will learn about dishes served in a restaurant. In this course I will learn about food and dishes I can buy in a bakery. In this course I will learn about snacks and sandwiches. In this course I will learn about a take away dishes. With a bit support I will be able to prepare a few dishes of all these different cuisines. After the qualification I will know the following: I will know how to describe 2 dishes I can get in a café. I will know how to describe 2 dishes I can get in a canteen. I will know how to describe 2 dishes I can get in a restaurant. I will know how to describe 4 pastries I can get in a bakery. I will know how to describe 3 sandwiches. I will know how to describe 2 take-away dishes. For all these dishes I know how to calculate the price. After the qualification I can do the following with a bit support: I can prepare 2 dishes I can get in a café. I can prepare 2 dishes I can get in a canteen. I can prepare 2 dishes I can get in a restaurant. I can prepare 4 pastries I can get in a bakery. I can prepare 3 sandwiches from a sandwich-kitchen. I can prepare 2 take-away dishes. For all these dishes I can calculate the price. 82

83 3. Learning Outcomes Maltese Health and Social Caregivers 3.1 Health and Social Caregivers Level 1 Description of the training modules and the learning outcomes Module 1: Introduction to Care 84 Module 2: Health and Social Care Skills 86 83

84 Module 1: Introduction to Care Module Description In this module I will learn about the different settings which carers work in and about the vocational skills which I will be using with different clients. I will also cover issues which I will have to deal with in a culturally diverse society. I will practise different ways of giving, receiving and exchanging information. Learning Outcomes 1. I will understand the role of a carer at work with different client groups. I will learn about different groups of people. I will learn how to access information through KNPD, NGOs and other care organisations. I will learn the importance of multidisciplinary teams. I will learn about different types of discrimination and their effects. I will learn the basics of healthcare and social care. 2. I will communicate in respectful ways. I will learn different types of communication. I will learn about reasons for communication. I will understand the basic communication model. I will learn effective communication techniques. I will understand the difference between listening and hearing. I will learn about the consequences of ineffective listening and communication. 84

85 3. I will understand the basic principles of psychology related to different clients through case studies. Assessment This module is assessed by the local institute s lecturers. I will pass this module if by the end I will be able to do the following: Identify 3 different groups of people. Identify 3 different types of Non-Governmental Organisations. Identify 3 types of discrimination. Describe a sender-receiver model of communication. Describe three types of communication. Identify 1 basic psychological principle. Resources The resources suggested below cover all the contents of this module: Mason, L and Gresford, P. Health and Social Care Foundation Heinemann GNVQ. ISBN Nolan, Y. (2002). Foundation Care Trainee Handbook Heinemann ISBN descriptionmembers/76-eden 85

86 Module 2: Health and Social Care Skills Module Description In this module you will learn the skills you require to become an effective carer in order to build a successful career in Health and/or Social Care. You will cover health and safety issues, nutrition and science at a basic level. Learning Outcomes 1. I will understand my own strengths and weaknesses. I will relate my previous work experiences to the job of a carer. I will take care of myself and my appearance. I will work on my current values and develop them in relation to care. I will analyse my strengths, weaknesses, opportunities and threats and develop an action plan. I will write a short CV using the Europass. 2. I will understand the meaning of different caring activities. I will understand what a Care Plan is made up of and what it is used for. I will learn how to ask for advice when I need to interpret Care Plans. I will learn how to spot dietary and hygiene needs. I will learn how to identify the equipment needed. 3. I will obtain a recognised first aid certificate. This means I will become a certified First Aider after following a First Aid course. 86

87 4. I will understand basic concepts of nutrition. I will learn the Food Pyramid and the basics of healthy eating. 5. I will understand the importance of personal appearance. I will be able to take care of my uniform. I will be able to wear my uniform at the workplace. I will be able to show personal hygiene skills. Assessment This module is assessed by institute s lecturers. I will pass this module if by the end I will be able to do the following: Identify 2 personal strengths, 2 personal weaknesses, 2 opportunities and 2 threats (minimum). Write a CV based on European standards. Follow a Care Plan and refer to direct superior for guidance. Complete a recognised First Aid course. Explain the Food Pyramid. Take care of and maintain my uniform. Resources In order to produce this document we referred to the following resources: Health and Social Care Foundation by Mason L. and Gresford P. and published by Heinemann (GNVQ. ISBN ) Foundation Care Trainee Handbook by Nolan Y. and published by Heinemann (2002) (ISBN ) content_storage_01/ b/80/14/e1/cc.pdf 87

88 3.2 Health and Social Caregivers Level 2 Description of the training modules and the learning outcomes Module 1: Vocational Experience in Health or Social Care 89 Module 2: Science for Foundation in Care 92 Module 3: Health and Well-Being for Care 95 Module 4: Health and Social Care Services 97 Module 5: Protecting Self and Others 99 88

89 Module 1: Vocational Experience in Health or Social Care Module Description In this module you will find a health or social care setting in which you will complete 100 hours of work after carefully writing a plan. During your work placement you can put the knowledge you learnt from other modules into practice. Learning Outcomes Through this module you will: 1. I will carry out a personal audit which will help me find a job. I will learn about and practice vocational skills. I will learn about personal skills. I will learn inter-personal skills. I will learn about different types of behaviour. I will think about my own interests. I will learn about respect and values. 2. I will prepare a personal statement and portfolio. I will assess myself to identify my strengths and weaknesses. I will match my strengths to job roles and make an action plan to improve myself. 89

90 3. I will complete a period of work experience and write my own Curriculum Vitae. Assessment This module is assessed by the local institute s lecturers. You will pass this module if by the end you are able to: Make a Personal Audit about my job skills. Write a Personal Statement which I can send to employers. Complete my work placement experience in a health or social care setting. Show good interpersonal skills during my work placement experience. Complete a log book/diary of my work placement experience. Identify my strengths and weaknesses and develop an Action Plan to improve myself at the workplace. Suggested Resources The best resource for this module is contact with care professionals working in health and social care centres. The internet is another excellent resource. However make sure information is reliable and updated. The resources suggested below cover all the contents of this module: Your First Job: Choosing, Getting and Keeping It (Kogan Page, 1997) by Donald V. and Grose R. ISBN Getting Your First Job (How To Books, 1996) by Hitchin P. ISBN How to Study Effectively (NEC, 1999) 90

91 Applied Business for GCSE (Collins, 2002) by Surridge M. ISBN (pages ) Survival Skills in the Workplace leaflets (Basic Skills Agency) Writing Successful Job Applications (NEC, 1994) Work Out Pack (The Basic Skills Agency) Health and Social Care Foundation Heinemann GNVQ; ISBN by Mason L. and Gresford P. BTEC Introduction to Health and Social Care Heinemann ISBN by Mason L., Irvine J. and Holme S. (Careers advice) (Careers advice) (Online careers service part of the National Grid for Learning 91

92 Module 2: Science for Foundation in Care Module Description In this module you will learn about different materials, the make-up of living bodies, various sources of energy and the negative effects on the environment which can be very harmful. Learning Outcomes Through this module you will: 1. I will understand the basic facts and concepts of the living world. I will learn about cells, the human body and the diversity of life. 2. I will understand the structure and properties of matter. I will learn about useful and changing materials. I will learn about mixtures. I will learn about acids and alkalis. I will learn about different materials and understand the periodic table. I will learn how to use chemicals safely. 3. I will understand the sources and properties of energy. I will learn about different types of energy including our planet s energy, electrical energy and heat energy. 92

93 4. I will understand forces and motion. I will learn about different kinds of forces and the respective units of measurement. 5. I will consider ways of raising awareness of environmental issues within the community. I will deal with the human environment, environmental hazards and environmental issues. Assessment This module is assessed by the local institute s lecturers. I will pass this module if by the end I will be able to do the following: Identify the major organelles of eukaryotic cells. Identify the 4 main types of specialised cells. Identify the main body organs and their functions. Identify the components of an ecosystem. Distinguish between plants, animals and fungi. Explain how one named body system maintains the body functioning properly. Describe how the balance of an ecosystem can be disrupted. Identify different materials in the surrounding environment and say where they can be used according to their physical and chemical properties. Describe the components of 3 different materials mentioned in the above outcome in terms of particles. Give the basic ideas about the combustion of fuels. Investigate and identify factors affecting chemical changes. Describe how to recognise hazardous materials from their safety labels, and point out ways how to safely handle such materials. Use the SI units in simple calculations. Identify various energy sources in the immediate environment. Identify examples of conductors and insulators of electricity. 93

94 Give 5 examples from everyday life where a force is needed to make an object move, speed it up, slow it down or change direction of motion. Identify the factors affecting stability of an object. Describe the flow and transfer of heat. Use electrical devices safely and economically. Identify ways of reducing waste at home and at work. Point out 2 main sources of fuel-related environmental problems, and point out ways in which to reduce these problems. needed to make an object move, speed it up, slow it down or change direction of motion Suggested Resources The resources suggested below cover all the contents of this module: Citizen 2000 Pack (Basic Skills Agency) ISBN Irvine J. and Mason L. Achieving your BTEC Level 1 Introductory Awards (in development) Pople S. Foundation Science to GCSE (Oxford 2001) ISBN

95 Module 3: Health and Well-Being for Care Module Description In this module you will learn basic communication skills, challenge stereotypical images, deal with discrimination issues and learn basic psychological concepts of human behaviour. Learning Outcomes 1. I will learn respectful and effective ways of communication. I will learn what communication is and how to use it effectively. 2. I will explore work in a culturally diverse society. I will learn about images of different groups of people. I will learn about Independence for different groups. I will learn about discrimination and its effects. I will learn how to avoid discriminatory practice. 3. I will understand basic concepts within psychology. I will be introduced to Psychology and different therapeutic approaches. I will learn about general behaviour and individual behaviour. 95

96 Assessment This module is assessed by the local institute s lecturers. I will pass this module if by the end I will be able to do the following: Identify 4 ways in which communication can help and hinder the development of good relations between individuals. Identify some factors that hinder communication between individuals and say how they could be overcome. Identify common stereotypical images and say how these can be avoided. Identify the benefits of avoiding discriminatory practice in the group you choose. Demonstrate the effects of discrimination on the physical, social or emotional being of your chosen group. Identify how various factors can influence the behaviour of a chosen individual. Suggested Resources The resources suggested below cover all the contents of this module: Mason L. and Gresford P. Health and Social Care Foundation Heinemann GNVQ; ISBN Mason L. And Irvine J. Holme S. Btec Introduction to Health and Social Care Heinemann ISBN:

97 Module 4: Health and Social Care Services Module Description In this module you will learn about the different care services offered in your country and the basic practical skills you need for care work. Learning Outcomes 1. I will find out about the different types of jobs available within the health and social sector. I will learn about working in care. I will learn about different types of organizations and Healthcare services. I will learn about job roles and the necessary qualities for different jobs. I will learn about qualifications and skills. I will learn how such services can be accessed and used. 2. I will explore people s needs at different times throughout their lives. I will learn about the needs of different age groups and client groups. I will learn about factors that affect health. 97

98 Assessment This module is assessed by the local institute s lecturers. I will pass this module if by the end I will be able to: Identify a range of health, care and early years organisations were I can find a job that appeals to me and state their aim. Identify a range of jobs (identified in the above outcome) across these organisations and state what skills and qualities are needed to hold such a post. Identify how people access the services they need. Identify some barriers for accessing the services and how they can be removed. Explain the difference between the health services and social services provided for a specific group of people. Give examples of physical, intellectual, social and emotional needs and how they can be met. Suggested Resources Essential resources for this module include libraries, directories, leaflets from service providers, actual visits, other information centres (e.g. local councils), personal experience of care services and visit/demonstration session with a physiotherapist or occupational therapist. The resources suggested below cover all the contents of this module: Hillyard-Parker H. GNVQ Health and Social Care: Foundation Level: Vocational Booklet: Investigating Working in Health and Social Care (Longman, 1994) Irvine J. and Mason L. Achieving your BTEC Level 1 Introductory Awards (in development) Mason L. and Gresford P. GNVQ Health and Social Care Foundation (Heinemann, 2000)

99 Module 5: Protecting Self and Others Module Description In this module you will learn about healthy diets, hygienic preparation of meals, dietary requirements of different religions/ethnic groups, relevant health and safety laws, and common health risks. Learning Outcomes 1. I will understand the basic guidelines for a healthy lifestyle. I will learn about a balanced diet and good hygiene. 2. I will learn how to plan different diets for different needs. 3. I will identify environmental hazards which may have an effect on the health or social care setting. I will learn about different types of hazards and risks. I will learn about common health emergencies. 4. I will learn how rules and regulations help people at work. I will learn about safe working environments. I will learn about laws that affect me at work. 99

100 Assessment This module is assessed by the local institute s lecturers. I will pass this module if by the end I will be able to: Make a list of the components of a healthy balanced diet. Prepare a balanced meal for a chosen individual. Identify and describe 3 healthy problems associated with malnutrition. Identify and describe 3 risks to health and well being. Identify the dietary requirements of 2 different religious groups. Describe any food hygiene and food safety features I will have to consider when preparing a menu. Identify the basic procedures in first aid skills and demonstrate three procedures mentioned. Describe the laws that are most important to one particular job. Carry out a safety audit in the place of work. Suggested Resources Essential resources for this module include libraries, IT facilities, leaflets from service providers, TV advertisements, soap operas and copies of policies and guidelines for staff in different organizations. The resources suggested below cover all the contents of this module: Haworth E. and Forshaw C. GCSE Health and Social Care Edexcel: Student Book (Heinemann Educational, 2002) Hillyard-Parker H. GNVQ Health and Social Care: Foundation Level: Vocational Booklet: Investigating Working in Health and Social Care (Longman, 1994) Irvine J. and Mason L. Achieving your BTEC Level 1 Introductory Awards (in development) Longman, 1994) Jenny Ridgwell, Examining Food and Nutrition Heinemann, ISBN

101 Notes 101

102 Reference This handbook was written regarding the European Standards to make information easy to read and understand. These standards can be found here: Inclusion Europe: Information for all. European Standards to make information easy to read and understand. for%20all.pdf (status ) 102

103 Contact Chance B Contact: Franz Wolfmayr, Marion Bock Address: Franz-Josef-Strasse 3, 8200 Gleisdorf, Austria Tel.: Fax: franz.wolfmayr@chanceb.at; marion.bock@chanceb.at Webpage: NVC Sweden Contact: Maarit Aalto Address: Hantverkargatan 29, Stockholm, Sweden Tel.: Maarit.Aalto@nordicwelfare.org Webpage: MCAST Contact: John Bartolo Address: Triq Kordin Paola PLA 9032, Malta Tel.: Fax: john.bartolo@mcast.edu.mt Webpage: VDC POLŽ Maribor Contact: Aleška Knaflič Cijan Address: Park mladih 4, 2000 Maribor, Slovenia Tel.: Fax: info.polz@vdcpolz.si Webpage: VDC Polž Maribor MQC Contact: Richard Curmi Address: 16/18 Tower Promenade, St. Lucia SLC 1019, Malta Tel.: Fax: richard.curmi@gov.mt Webpage: EASPD Contakt: Sonia Staskowiak, Luk Zelderloo Adress: Oudergemselaan 63, BE-1040 Brussels, Belgium Tel.: Fax: sonia.staskowiak@easpd.eu; luk.zelderloo@easpd.eu Webpage: 103