Curriculum for Cookery VG3 / in-service training at a training establishment (KOK3-01)
Utgått
Denne læreplanen har utgått.
After Vg3
Raw materials and production
- plan, carry out, evaluate and document food preparation for different types of places that serve food
- plan and prepare meals that emphasise appearance, smell, taste, texture, nutrition and economy
- assess the quality of fresh raw materials and whole or partially processed foods and finished products
- select suitable raw materials and preparation methods for different meals
- clean, fillet and portion out fish, remove bones and cut meat, game, poultry and fowl
- use preparation methods and storage that maintain the raw materials' nutritional value and ensure good use of resources and economy
- select and use hand tools, machines and equipment and carry out daily and periodic maintenance on these
- promote quality, efficiency and productivity using correct working techniques
- use new production technology
- estimate portions and create meals and dishes based on recipes
- make cold and hot dishes and lay the table for these, with a point of departure in basic preparation methods for different meals and menus
- make broths, warm and cold sauces and soups with a point of departure in basic preparation methods
- make deserts and dessert sauces and prepare the table for these, with a point of departure in basic preparation methods
- make bread, buns, cakes and confectionery pastries
- make meals with a point of departure in local, national and international traditions and cultures
- prepare food for specialised diets based on the guests' wishes and needs
- give an account of the most common allergic reactions that may come from foods and beverages, and consider this in daily work
- prepare and package food for catering
- serve and clear the guests' tables in the correct manner
Menu
- select and combine raw materials for meals and menus that satisfy demands for good culinary experiences and nutrition, and which meet sensory and aesthetic standards
- prepare and calculate menus for different seasons of the year, events and groups
- compose menus and meals based on the guests' wishes and needs
- plan specialised diets based on the guests' wishes and needs
- present menus for guests
- use professional terminology when preparing a menu
Hygiene and quality management
- practice good personal, production and food industry hygiene according to current regulations
- perform work in line with current rules and quality management systems for receiving goods, storing raw materials, production, table-laying and serving
- comply with existing rules and routines for the movement of people and the flow of goods
- wash up; do other cleaning chores and inspect cleanliness according to current rules and regulations
- handle waste based on current rules and regulations
- follow routines for preventing and fighting insects and other harmful vermin
Trade, company and environment
- give an account of the company's business concept, procedures for handling guests and organisation
- discuss and elaborate on which factors can influence the company's economic results
- comply with existing rules and regulations for preparing and serving of foods and beverages
- discuss and elaborate on values and norms related to Cookery
- discuss and elaborate on the company's working environment, productivity and quality
- comply with requirements set for clothing and discuss and elaborate on the work attire's design based on aesthetics, hygiene and environment, health and safety
- comply with current legislation for environment, health and safety
- perform work in line with ergonomic principles
- use digital equipment at work
- give an account of the tasks of inspectorate authorities and areas where the inspectorate applies to the company
- give professional service when dealing with guests and users
- give an account of content in relevant national and international legislation applicable to consumer rights and obligations, including rules about the right of appeal
- give an account of consumer rights and demands to product labelling and food safety, and current rules and regulation in this area
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