3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- be well informed about culture, history and the present of the Czech nation within the European and world context;
- formulate views and attitudes verbally and in writing, communicate in at least one other foreign language, use technical terminology;
- educate themselves, work in an effective way and assess impartially results;
- adapt themselves to the changing conditions of life and work, work well in a team and be responsible for assigned tasks;
- work with information, use ICT;
- use basic mathematics and the basic principles of physics and chemistry when needed;
- know the present rights and duties of employers and employees and know how to conduct a job search;
- act in an environmentally-conscious manner and in compliance with strategies for sustainability;
- apply the fundamentals of health, occupational safety, and fire prevention and safety.
Vocational competences:
- knows principles of the technological processing of raw materials into good products, especially in the fermentation industry;
- applies knowledge of chemical composition, storage, preparation, and use of raw materials for the malting, brewing, wine-making, distillery and yeast production industries;
- masters and follows technological methods and principles of hygiene for individual products in the fermentation industry;
- independently handles all manufacturing and supplementary operations connected with the various fermentation operations;
- directs other divisions including servicing machines and equipment, solves technological problems that develop during production, packaging and marking food products;
- optimally economizing with raw materials, semifinished products, finished products and waste materials allowing for the possibility of their further utilization;
- performs technological calculations and statistical evaluation connected with the corresponding fermentation production;
- performs quality controls for raw materials and products of the fermentation industry, also taking into account nutritional values;
- orients him or herself in new food materials offered on the market, and their application to the fermentation industry;
- produces the specified operational and laboratory records;
- reviews food production from the point of view of potential negative influence on the natural environment, and eliminates undesirable effects. During work operations proceeds in accord with principles of environmental protection;
- orients him or herself in logistics, marketing and management in the field of the fermentation industry;
- knows the negative effects of alcohol on the human body;
- orients him or herself in body of food legislature.
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