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 technically processing raw materials for food products, especially in the meat industry;
- apply one's knowledge about the chemical composition, storage, treatment and ways of using meat when processing it into meat products;
- have a command of and uphold the technological processes and hygienic principles of processing meat and making meat products;
- independently operate all of the production and additional operations relating to the pertinent meat industry operation, run a partial production section, resolve any technological problems during production, packaging and labelling the meat and meat products;
- operate the machines and equipment in a meat industry plant;
- uphold the health and safety norms and the technological procedures, ensure hygiene at the food plant;
- be as economical as possible with the raw materials, intermediates, products and waste materials that can be reused;
- carry out technological calculations and statistical assessments relating to meat processing and making meat products;
- determine and assess the qualitative indicators of the input raw materials, intermediates and finished products of the entire technological process and know how to make rectifications;
- keep the prescribed operational records of the given meat industry production, keep the technical and laboratory documentation;
- be familiar with food industry legislation and also logistics, marketing and management in the area of the meat industry;
- appraise food production from the standpoint of its possible negative environmental impacts.
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