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:
- choose recipes, technological procedures, and suitable machines and equipment for each type of pastry product;
- make technological calculations;
- assess the quality of ingredients and additives and their suitability for making pastry products;
- store, choose, and prepare ingredients and additives for baking;
- make pastry products based on technological procedures and demonstrate decorating skills;
- operate pastry-making machines and equipment;
- store, pack, and expedite pastry products;
- assess the quality of semi-products and pastry products;
- produce safe food;
- observe hygiene and sanitation of the pastry operation site;
- keep prescribed records of ingredients, semi-finished products, and finished products;
- sell pastry products in compliance with the legislation.
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