| 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 of technological processing of ingredients into food products, handle the technological procedures of relevant food production, apply knowledge about processed ingredients and additives;
- handle independently all production and auxiliary procedures related to relevant food operation and manage a particular section of food production;
- operate machines and machinery equipment of relevant food operation;
- adhere to hygienic and safety standards and technological procedures, ensure the sanitation of food operation;
- use ingredients and products optimally with the option of further use of semi-products and residues;
- set and assess quality indicators of ingredients, semi-products, and finished products during the entire technological process and rectify poor quality;
- solve technological problems including defects in machines and equipment for production, packing, and labelling of food;
- keep prescribed operation records of food production, keep technical and laboratory documentation;
- prepare technological calculations and statistical assessments of relevant food production;
- have knowledge of economy, business, logistics, and marketing.
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