| 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 the technological processing of raw materials for food products, manage and choose suitable technological processes for a specific food product, apply knowledge about raw materials and auxiliary substances;
- independently manage all of the production and auxiliary operations associated with the pertinent food operation and control the partial production section;
- operate machines and equipment of the pertinent food operation;
- resolve technological problems that arise, determine and evaluate qualitative indicators for input material, intermediates and finished products for the entire technological process and, if necessary, make rectifications;
- adhere to the health and safety standards and the technological procedures, ensure the foodstuffs plant is clean;
- keep the prescribed operations records for food production, keep the technical and laboratory documentation;
- carry out technological calculations and statistical assessments related to the pertinent food production;
- carry out the basic biological, microbiological, chemical and technological analyses, evaluate them and derive the necessary operational measure from the results;
- be as economic as possible with all of the initial raw materials and products with the possibility of further using intermediates and waste materials in accord with environmental protection;
- be familiar with economics, trade, logistics and marketing;
- follow developmental trends in the food industry.
|
|
