| 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:
- Common for both vocational jobs (based on the specialization of the school):
- apply hygiene requirements in gastronomy facilities;
- know and understand the basics of nutrition, principles of rational nutrition, types of diets and alternative ways of meals;
- distinguish the properties and technological usefulness of the basic types of food and beverages;
- know and understand the storage requirements of food and beverages;
- compile food and drink menus according to gastronomic rules, rational nutrition and other aspects;
- be able to negotiate when selling products and services, know billing techniques;
- determinate products and services prices;
- know and comprehend the economic and legal requirements while running a catering facility;
- submit bids to supply products and services based on various criteria;
- use marketing tools to present the facility, offer services and products, use sales promotion strategies;
- prepare business and commercial documents in a standardized format;
- be in compliance with the main health and safety legislation and fire prevention in the workplace;
- be in compliance with the established standards and regulations related to the quality management system established in the workplace;
- handle materials, energy, waste, water and other substances economically and with respect to the environment.
- Vocational competencies for the job position Cook:
- know cooking traditional dishes of Czech cuisine and foreign cuisines, adhere to technological processes of preparation;
- prepare meals of the required quality, proper storage of meals, aesthetic finish and dispatch of products;
- use and maintain the technical and technological equipment in a catering facility.
- Vocational competencies for the job position Waiter:
- know and comprehend the sales skills and techniques;
- use appropriate service manners depending on the environment and the nature of the social occasion, use appropriate inventory;
- ensure good behaviour and professional communication with guests, business partners and co-workers.
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