| 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:
- know the principles, procedures and use of classical and modern laboratory methods and sensory analysis from the food industry, choose a suitable analytical method;
- know the principles of the technological processing of raw materials into food products;
- organize, plan and eventually manage the quality control system of technological processes and food products;
- ensure compliance with technological standards and a system of quality control and food safety requirements; use the new control laboratory methods with regards to national and international standardization;
- take and process samples for analysis according to the technological procedure;
- carry out a complete laboratory and sensory analysis of the samples and a control analysis of the production operations in compliance with the valid regulations, write out a protocol, asses the results of the analyses, propose appropriate measures;
- use and operate laboratory equipment in the relevant labs, including their maintenance;
- ensure compliance in the areas of personal hygiene and sanitation of work environment, in the areas of occupational safety and health at work and fire prevention in the laboratory and food service;
- keep the documentation and records in the laboratory.
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