| 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:
- perform and organize gastronomy activities, manage catering operations;
- organize and coordinate activities of work teams in the production and sales;
- ensure organization of the preparation, course and ending of gastronomic events;
- ensure compliance with health regulations in gastronomy facilities;
- ensure supplies and proper preservation and storage of raw materials;
- apply principles of rational nutrition and alternative diets;
- process raw materials, prepare meals and drinks, check preparation methods and final quality on the basis of previous knowledge of technological procedures;
- organize, manage and control the sales of products and services, control systems and serving methods for guests;
- have knowledge of foreign cuisines, modern and experience gastronomy, respond to new trends in catering;
- use marketing tools for the presentation of gastronomic shop, for the offer of services and products;
- have knowledge of modern forms of supply and sale of products and services in gastronomy, calculate prices of products and services;
- draw up operational and long-term plans of the development of the company;
- acquire, evaluate and effectively use economic information to the management of operating segments;
- have knowledge of labour law issues;
- lead business administration, records of fixed assets, raw materials, products and services, monitor financial flows;
- have a basic knowledge of hotel operations, hotel management agenda, hotel management and marketing services.
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