| 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:
- know the principles of processing the raw materials for food products, especially from the dairy industry;
- apply one's knowledge of the chemical composition, storage, processing and ways of using milk when being processed into dairy products;
- manage the technical procedures and principles of hygiene in a workplace that processes milk and dairy products;
- independently control all of the production and auxiliary operations connected to the pertinent dairy plant and control the partial production section, resolve any technical problems during milk and dairy products' production, packaging and labelling;
- operate the machines and machinery in a dairy plant;
- adhere to the hygiene and safety norms and technological procedures, ensure the foodstuffs plant is clean;
- optimally manage the raw materials, intermediates, products and waste materials with the possibility of using them again;
- carry out technological calculations and statistical assessments related to processing milk and manufacturing dairy products;
- determine and evaluate the qualitative indicators for input materials, intermediates and finished products from the entire technological process and make rectifications;
- keep the prescribed operations records in dairy production, keep the technical and laboratory documentation;
- be familiar with the legislation concerning foodstuffs and with logistics and marketing in the dairy industry;
- appraise food production from the standpoint of any possible negative impacts on the environment, work in accord with the environmental protection principles.
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