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;
- effectively organize and manage and participate in a team, including the ability to lead a team and cope with problematic situations;
- know how to use information and ICT, have basic ICT skills;
- use basic mathematics and the basic principles of physics and chemistry when needed;
- 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:
- select and appraise the quality of food and raw materials;
- know the ways of dividing up, storing and treating the raw materials;
- prepare hot and cold meals in accordance with the technological principles;
- prepare the dishes and drinks that are to be served, including their aesthetic arrangement;
- operate the technical and technological equipment in the business;
- take care of an inventory;
- set up a menu taking into account the needs of diabetics and the dietary peculiarities of various groups of people;
- set up a celebratory menu and a menu for various occasions;
- keep records on the movement of goods, set out calculations and prices;
- make orders and settle accounts, settle a bill with a guest, customer;
- have a command of the techniques for serving guests including celebratory events;
- prepare and secure celebratory events;
- communicate professionally with guests;
- know the ways of serving, storing and treating beverages;
- prepare hot and cold drinks, mixed drinks;
- uphold the hygiene regulations.
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