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C U A P S 4 0 1 - PASTA AND STARCHES
CUAPS401 Cook pasta and starches
RTQF Level: 4 Learning hours
Credits: 9 90
Sector: Hospitality and tourism
Sub-sector: Culinary arts
Issue date: January, 2014
Purpose statement
This module describes the skills and knowledge required to prepare and present pastas and
starches..
Learning assumed to be in place
CUAFS401 Hygiene and food safety
Elements of competence and performance criteria
Learning units describe the essential outcomes of a competence.
Performance criteria describe the required performance needed to demonstrate achievement
of the learning unit.
By the end of the module, the trainee will be able to:
Elements of competence Performance criteria
1. Prepare pasta 1. The different types of pasta are identified. 2. Various pasta are prepared using appropriate methods to ensure
optimum quality. 3. Appropriate sauces and accompaniments are selected.
2. Prepare starches 1. The different types of starches are identified. 2. Various starches are prepared using appropriate methods to ensure
optimum quality. 3. Appropriate sauces and accompaniments are selected.
LU 1: Prepare Pasta
1
Learning Outcomes:
1. Identify the different types of pasta 2. Prepare pasta 3. Prepare pasta dishes 4. Present pasta dishes
60 Hours
Learning Outcome1.1 Identify the different types of pasta
Types of Pasta & their products
Egg Pasta Noodles
Egg less pasta Spaghetti
White pasta Lasagna sheets
Green Pasta Green lasagne sheets
Stuffed Past Ravioli Cannelloni Lunette
Dessert Pasta Poppy seed pasta Cinnamon pasta
Dumpling Pasta Gnocchi
Whole wheat
o Research o Presentation
- Reference books - recipes
Resources Learning activities Content
Formative Assessment 1.1
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written
Performance
Matching questions
Simulation
Essay (short responses/ extended responses)
Essay (short or extended responses)
Checklist Score
Yes No
Fresh ingredients
texture
colour
taste
flavour
Observation
Performance criterion
Proper choice of fresh fruits to use as per requirements
Learning Outcome 1.2 Cook pasta
Egg Pasta Noodles
White pasta Lasagna sheets
Green Pasta Green lasagna sheets
Stuffed Past Ravioli
Dumpling Pasta Gnocchi
o Demonstration o Individual practice
-
Formative Assessment 1.2
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance evidence
Simulation
observation checklist on procedures
Checklist Score
Yes No
peeling
deseeding,
Performance criterion
Appropriate cleaning of ingredients
Resources Learning activities Content
Learning Outcome 1.3: Prepare pasta dishes
Cooking methods : Boiling Stir-frying Baking Steaming
Range of pasta dishes
o Demonstration o Individual practices
- Recipes - Baking trays - Baking Ovens - Required ingredients - Cooking pans - Pasta roller - Flip chart - Markers - Boards - Tongs - Forks - Plates
Formative Assessment 1.3
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written
Match pictures of different types of fruits with respective categories
Label different types of fruits displayed
Multiple choice
Essay (short responses/ extended responses)
Checklist Score
Yes No
Describe the categories of fruits:
soft
hard
Performance criterion
Proper identification of the six categories/ types of vegetables
Resources Learning activities Content
Stone
Tropical
Exotic
Melons
soft
hard
Stone
Nutritional value
Observation
Learning Outcome 1.4: Present pasta dishes
Presentation techniques
Appropriate sauces and accompaniments.
o Demonstration o Individual practice
- Recipes - Baking trays - Baking Ovens - Required ingredients - Cooking pans - Pasta roller - Flip chart - Markers - Boards - Tongs - Forks - Plates
Formative Assessment 1.4
Performance criterion
Proper identification of the six categories/ types of vegetables
Resources Learning activities Content
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written
Match pictures of different types of fruits with respective categories
Label different types of fruits displayed
Multiple choice
Essay (short responses/ extended responses)
Checklist Score
Yes No
Describe the categories of fruits:
soft
hard
Stone
Tropical
Exotic
Melons
soft
hard
Stone
Nutritional value
Observation
LU 2: Prepare Starches
2
Learning Outcomes:
1. Identify the different types of starches 2. Prepare starch dishes 3. Present starch dishes
30 Hours
Learning Outcome 2.1 P Identify the different types of starches
Starch products Cassava Yams Sweet potatoes Rice Maize meal
o Research o Presentation
- Reference books - recipes
Formative Assessment 2.1
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written evidence
Oral evidence
True or false questions
Matching
Performance criterion
Proper cleaning of raw materials like: trimming and peeling off the loose
skins
Resources Learning activities Content
Sentence completion
Simulation
Presentation
Checklist Score
Yes No
Selection criteria:
Quality signs
Recipe
Safe practices in washing fruits for nutritional value purpose :
Washing
Trimming
Peeling/off loose skin
Observation
Learning Outcome 2.2 Prepare starch dishes
Cooking methods : Boiling Deep frying Stir-frying Baking Steaming
Range of starch dishes
o Demonstration o Individual practices
- Baking trays - Baking Ovens - Required ingredients - Cooking pans - Steaming Machine - Flip chart - Markers - Boards - Forks - Spoons - Plates
Formative Assessment 2.2
Performance criterion
Relevant cutting of vegetables in accordance with the recipe standards such as
brunoise, macedoine, juliene, batonettes, chiffonade
Resources Learning activities Content
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written evidence
Performance evidence
True or false questions
Multiple choice
Matching
Sentence completion
Simulation
Simulation
Checklist Score
Yes No
Observation
Learning Outcome 2. 3 Present starch dishes
Presentation techniques
Appropriate sauces and accompaniments.
o Demonstration o Individual practice
- Baking trays - Baking Ovens - Required
ingredients - Cooking pans - Steaming Machine - Flip chart - Markers - Boards - Forks - Spoons - Plates
Resources Learning activities Content
