| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- take responsibility for completion of tasks in work or study;
- adapt own behaviour to circumstances in solving problems;
- be familiar with various methods of learning, use sources of information well, show functional literacy;
- understand assignments or identify the cores of problems, exert variable solutions, work both independently and within a team;
- communicate in one foreign language at the level of at least A2+ of the Common European Framework of Reference for Languages;
- cope with changing socio-economic conditions, be financially literate;
- be aware of the labour market mechanisms, and of the employee-employer relationships, act on career decisions responsibly, understand the significance of lifelong learning;
- use basic mathematics and the basic principles of physics and chemistry when needed in daily situations;
- work with the means of information and communication technologies, exploit adequate sources of information, handle information effectively;
- act in an environmentally-conscious manner and in compliance with strategies for sustainability;
- support values of local, national, European and world cultures, recognize the value of life;
- exert fundamentals of health protection, occupational safety, and fire prevention and safety;
- exert norms and prescriptions in the field.
Vocational competences:
- work up animals for slaughter, poultry, fish and game;
- comply with sound principles of animal welfare in the butchery pre-manipulation, prevent exposure to stressogenic factors, apply elements of welfare;
- extract and treat meat and slaughter by-products;
- take down, modify and store meat;
- assess the quality of raw materials and additives, semi-products, meat and meat products;
- retain and store raw materials, additives, meat and meat products;
- keep the technological process and use of appropriate tools and equipment in the production of meat products;
- work up animal fats;
- ensure the production and sale of safe food;
- operate machines and equipment in service meat industry;
- pack, label and ship the meat and meat products;
- sell meat and meat products;
- ensure the hygiene and sanitation of food service and retail;
- keep a prescribed operating records.
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