EUROPASS CERTIFICATE SUPPLEMENT (*)
1. TITLE OF THE CERTIFICATE (CZ)(1) Výuční list z oboru vzdělání:
65-51-H/01 Kuchař-číšník (denní studium) (1) In the original language
2. TRANSLATED TITLE OF THE CERTIFICATE(2) Apprenticeship Certificate in:
65-51-H/01 Cook-Waiter (full-time study) (2) This translation has no legal status.
3. PROFILE OF SKILLS AND COMPETENCES
General competences:
- master different ways of learning and take responsibility for the development of one’s own potential in a lifelong perspective;
- understand tasks or identify the core of a problem, apply various solutions, work independently and in a team;
- apply reading literacy skills to work effectively with information and to evaluate texts;
- communicate in one foreign language at least at A2+ level according to the Common European Framework of Reference for Languages (CEFR);
- apply basic scientific, technical, IT and mathematical knowledge, skills and procedures in practical contexts and in solving problems in various areas of life;
- work safely with digital technologies and their software, and keep up with their development;
- search for, process and critically evaluate information, use algorithmic thinking, communicate and collaborate in online environments, and create digital content and simple models;
- understand the basic principles of information systems, analyse their structure and functions;
- be well versed in different social and value systems, as well as social, political, legal and economic processes of everyday life, and demonstrate financial and media literacy;
- adapt to changing social, economic and technological conditions, and make responsible economic decisions;
- strive for the highest quality of one’s own work, services and products in accordance with technological procedures and quality standards;
- observe the principles of occupational health and safety, and fire protection.
Vocational competences:
- Common for both specialisations (the specialisation is chosen by the school):
- perform hygiene and sanitation procedures in catering establishments and comply with safety regulations and principles of food safety and hygiene, including the HACCP system;
- apply up-to-date knowledge of nutrition, foods and beverages, distinguish principles of rational nutrition, types of diets and alternative dietary practices;
- distinguish the properties and technological uses of basic types of food and beverages;
- store food ingredients, goods and beverages in catering establishments;
- compile menus and food and beverage lists in accordance with gastronomic rules and basic nutritional principles;
- negotiate the sale of products and services and carry out billing procedures;
- calculate the prices of products and services in catering establishments;
- understand the economic and legal aspects of operating a catering establishment;
- use marketing tools to promote the establishment and offer services and products, including the use of sales promotion methods;
- prepare business and commercial documents in accordance with standardised formatting rules;
- comply with basic legal regulations concerning occupational health and safety and fire prevention;
- comply with established standards and regulations related to the quality management system implemented in the workplace;
- handle materials, energy, waste, water and other substances economically and with respect to the environment;
- act in accordance with professional ethics when performing work duties.
- Vocational competences for the specialisation Cook:
- prepare traditional hot dishes of Czech and international cuisine in accordance with technological preparation procedures;
- prepare and aesthetically arrange common cold dishes and cold dishes for special occasions;
- prepare butchered meat, poultry, fish and game for kitchen processing, prepare hot dishes in the required quality, finish them aesthetically and dispatch them;
- apply new culinary techniques and store dishes properly;
- use and maintain technical and technological equipment in catering establishments.
- Vocational competences for the specialisation Waiter:
- master various methods of serving food and beverages;
- use appropriate forms of service depending on the environment and the nature of the social occasion, using suitable service equipment;
- serve food and beverages using different service methods depending on the type of establishment;
- provide catering and banquet services and participate in organising the service of food and beverages at external events according to client requirements;
- demonstrate appropriate social conduct and professional communication with guests and communicate in Czech and a foreign language at level A2+ and in another foreign language at least at level A1.
4. RANGE OF OCCUPATIONS ACCESSIBLE TO THE HOLDER OF THE CERTIFICATE
Graduates may find employment in the field of catering services provided in large, medium or small establishments, depending on the focus of the school curriculum, either in food preparation and/or in guest service. After acquiring the necessary practical experience in the field, the graduates are ready to run their own catering business.
Examples of possible job positions: cook or waiter, depending on the specialisation of the school curriculum.
5. OFFICIAL BASIS OF THE CERTIFICATE
| Name and status of the body awarding the certificate |
Name and status of the national/regional authority providing accreditation/recognition of the certificate Ministry of Education, Youth and Sports Karmelitská 7 118 12 Praha 1 Czech Republic |
| Level of the certificate (national or international) Upper secondary education completed by the final examination (Apprenticeship Certificate) ISCED 353, EQF 3 |
Grading scale / Pass requirements | |
| 1 excellent (výborný) 2 very good (chvalitebný) 3 good (dobrý) 4 satisfactory (dostatečný) 5 fail (nedostatečný) |
Overall assessment:: Prospěl s vyznamenáním: Pass with Honours (the average mark is ≤ 1,5) Prospěl: Pass (an examination mark is not worse than 4) Neprospěl: Fail (the examination mark in one or more subjects is 5) |
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| Access to next level of education / training ISCED 354, EQF 4 |
International agreements |
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| Legal basis: Law No. 561/2004 on Pre-school, Basic, Secondary, Post-secondary and Other Education (School Act) as amended by later regulations |
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6. OFFICIALLY RECOGNISED WAYS OF ACQUIRING THE CERTIFICATE
| Description of vocational education and training received | Percentage of total programme | Duration |
| School- / training centre-based | The ratio between theoretical education and practical training is defined by education providers themselves with regard to the respective educational programme and the employers´ needs. | |
| Workplace-based | ||
| Accredited prior learning | ||
| Total duration of the education / training leading to the certificate | 3 years / 3 072 lessons | |
| Entry requirements Completed compulsory school education Additional information More information (including a description of the national qualifications system) available at: EQF, EURYDICE, NPI National Pedagogical Institute of the Czech Republic – National Europass Centre Czech Republic, Senovážné nám. 872/25, 110 00 Praha 1 |
stamp and signature Done at Prague for the school year 2025/2026 |
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(*)Explanatory note
The Certificate supplement provides additional information about the certificate and does not have any legal status in itself. Its format is based on the Decision (EU) 2018/646 of the European Parliament and of the Council of 18 April 2018 on a common framework for the provision of better services for skills and qualifications (Europass) and repealing Decision No 2241/2004/EC.
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