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:
- manage the technology for preparing and conveying meals for day-to-day and celebratory occasions;
- use their knowledge of food, beverages and processed raw materials during the technological processing, storage and handling;
- know the techniques for preparing and completing a meal in front of a guest;
- use the technological facilities when making a meal;
- ensure, provide and sell catering services;
- organise and run a catering firm in production and sales;
- apply the legal regulations when running catering and accommodation facilities;
- keep records on the movement of goods and stored supplies;
- have an overview of keeping accounts;
- know how to write business correspondence;
- use the information technology in running hotels and catering facilities;
- organise and manage team work including being a leader and problem solving;
- set up menus and know the gastronomic rules;
- calculate the prices for products and services;
- react to the results of market research;
- check the quality of meals, inspect and uphold the hygiene and environmental regulations;
- improve one's professional level, have an overview of the level of gastronomic services abroad.
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