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:
- examine the quality of foodstuffs and their use in making meals;
- know cutting, storing, preparing, and processing foodstuffs;
- prepare hot and cold meals and drinks according to standard techniques;
- prepare meals and drinks for serving and presentation, including their aesthetic arrangement;
- operate technical equipment and restaurant technology;
- maintain equipment;
- create menus, taking into account the principles of nutrition and the differences in diets among people;
- create innovative menus as well as menus for special occasions;
- keep track of goods and foodstuffs, calculate prices;
- execute orders and render accounts, make out the bills for guests and clients;
- know restaurant seating and guest placement, including large groups and special occasions;
- know how to prepare restaurant for large groups, parties, and other special occasions;
- communicate professionally with guests;
- know how to serve, store and take care of drinks;
- prepare hot and cold drinks and mixed drinks;
- follow hygienic regulations.
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