| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- 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 B1 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:
- know the principles of technological processing of ingredients for food products, master the technological procedures of food production, apply knowledge about processed ingredients and additives;
- handle independently all production and auxiliary procedures related to relevant food operation and manage a certain production section;
- operate machines and machinery equipment of relevant food operation;
- observe hygienic and safety standards and technological procedures and ensure the sanitation of food operation;
- manage optimally all starting materials and products with the option of further use of intermediates and waste products;
- set and assess quality indicators of ingredients, semi-products, and finished products during the entire technological process and rectify the mistake;
- solve technological problems, including defects in machines and equipment for food production, packing, and labelling;
- keep prescribed operation records of food production as well as technical and laboratory documentation;
- prepare technological calculations and statistical assessments of relevant food production;
- understand economy, business, logistics and marketing.
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