| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- be familiar with various methods of learning, use sources of information well, show functional literacy;
- understand assignments or identify the cores of problems, exert variable solutions, work both independently and within a team;
- communicate in one foreign language at the level of at least B1 of the Common European Framework of Reference for Languages;
- cope with changing socio-economic conditions, be financially literate;
- be aware of the labour market mechanisms, and of the employee-employer relationships, act on career decisions responsibly, understand the significance of lifelong learning;
- use basic mathematics and the basic principles of physics and chemistry when needed in daily situations;
- work with the means of information and communication technologies, exploit adequate sources of information, handle information effectively;
- act in an environmentally-conscious manner and in compliance with strategies for sustainability;
- support values of local, national, European and world cultures, recognize the value of life;
- exert fundamentals of health protection, occupational safety, and fire prevention and safety;
- exert norms and prescriptions in the field.
Vocational competences:
- handle the technology for preparation of meals - prepare dishes of Czech cuisine, typical dishes of the international cuisine and balanced diet meals, distribute and store them in compliance with the regulations;
- have knowledge of the range of foods and beverages and their gastronomy utility;
- handle the types and techniques of sale and service;
- use appropriate forms of service and inventory according to the place and nature of social event;
- speak and socially interact with guests in the native and foreign language, act professionally;
- build menus and menu lists according to gastronomic rules and other aspects;
- organize and coordinate work-teams in the production and sales;
- organizationally ensure preparation, progress and completion of gastronomic events;
- draw up cost calculations of products and services;
- use marketing tools for the presentation of gastronomic shop, offer services and products;
- have knowledge of modern forms of sales in restaurants;
- keep operating administration and records of the of motion of assets, raw materials, products and services using a PC;
- draw up operational and long-term plans;
- acquire, evaluate and effectively use economic information to the management of operating segments;
- ensure basic activities of personal character.
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