| 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, procedures and use of classical and modern laboratory methods and sensory analysis from the food industry, to choose a suitable analytical method;
- know the principles of technologically processing the raw materials for food production;
- organise and plan and if needs be control the quality control system for the technological processes and food products;
- pay attention to upholding the standards (norms) and the quality control system and the requirements for food safety, use new laboratory control methods with regards to national and international standardisation;
- take and process samples for analysis according to the technological procedure;
- carry out a complete laboratory and sensory analysis of the samples and a control analysis of the production operations in accord with the valid regulations, write out a protocol, asses the results of the analyses, if needs be to propose measures;
- operate the laboratory technology including its maintenance;
- pay attention to upholding the regulations in the area of personal hygiene and a clean working environment, health and safety at work and fire prevention in the laboratory and in a food processing plant;
- keep the laboratory documentation and records.
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