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:
- make ingredients and additives for dough, batter, icing, filling, creams and frosting;
- make semi-products, crusts, finished products, desserts and ice creams based on the technological procedure, including decorations;
- choose recipes, technological procedures and suitable machines and equipment for each type of pastry product;
- store, choose, evaluate quality, prepare and modify ingredients and additives;
- operate machines and equipment in pastry production;
- store, pack and expedite pastry products;
- evaluate the quality of ingredients, semi-products and finished products;
- produce safe food;
- observe hygiene and sanitation of a pastry operation;
- keep prescribed operation records of ingredients, semi-products and finished products;
- sell pastry products in compliance with the legislation.
|
|