| 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:
- produce, keep, store food products and perform marketing activities in compliance with the principles of food safety;
- follow processes and hygiene requirements in food production;
- operate food machines and equipment;
- prepare raw materials for industrial production of food;
- manipulate and transport raw materials, intermediates and products during production, packing and shipping;
- perform packaging and labelling of food products;
- keep operational and technical records of income, production, storage and shipping of raw materials and finished products;
- ensure hygiene and sanitation of food service;
- assess the quality, perform sensory evaluation of raw materials, intermediate products and finished products;
- detect possible defects in the course of technological processes and independently solve common problems.
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