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:
- process slaughtered animals, poultry, fish and game;
- extract and treat the meat and other slaughterhouse products;
- cut up and process meat and store the meat;
- assess the quality of the raw materials and additives, semi-finished products, meat and meat products;
- store raw materials, additives, meat and meat products;
- maintain the technological procedure and use suitable machines and equipment when making meat products;
- process animal fats;
- ensure safe foods are produced;
- operate the machines and equipment used in the meat industry;
- specially wrap, consign and sell meat and meat products;
- ensure hygiene and sanitary conditions in a food plant;
- keep the prescribed records on production.
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